Peda...

Ingredients:

• Milk Powder-2 cups


• Sweetened Condensed milk-14oz can


• Unsalted butter-3 tbspoons


• Pistas-few chopped.(opt)

Procedure:

• Take a microwave glass bowl, put butter in it and micrwave it for 30 sec or till the butter melts.
  
• Once it comes to room temperature, add milk powder and condensed milk. Mix it thoughly.


• Keep this mixture in microwave for 2 min and stir it once, and put it again for another 2 min.


• Keep an eye when u keep for 2nd time, it may overflow.


• Cool it down completely and roll them into peda's shape.


• Garnish with chopped pistas.

Carrot Halwa.

Ingredients:

• Grated carrot-4 cups
• Sugar 1 cup
• Milk-4 cups
• Cardamom powder - 2 pinch
• Ghee -2tbspoons
• Nuts-cashewnuts, chopped almonds, raisins - 2tbsp
• Red color -a pinch (opt)

Procedure:

• Taka a wide bottomed pan ,add ghee once it gets hot,add nuts.
• Once the color changes add grated carrot and then milk.
• Stir often so that the milk does not burn and stick at the bottom of the pan.
• Cook the grated carrot in milk with lid open in medium flame till the milk gets absorbed and forms like kova, and the carrot should be tender.
• Now add sugar and cardamom powder, mix it well for 2-3 min and serve it hot.

Note:

• You can add 2 cups of milk and 1 cup of koya instead of 4 cups of milk. If u want to add koya add it before adding sugar.
• If you are doing in large quantities, add fried nuts in the end.

Rasgulla...

This recipe yields 12 rasgullas.

Ingredients:

• Milk -4cups
• Sugar -1 1/2 cups
• Water-4 cups
• Lemon juice or curd to curdle the milk

Procedure:

• Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
• As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. When the milk starts curdling, turn off the heat.
• Drain the whey using a strainer line with cheesecloth or muslin cloth and wrap it.,rince under cold water, and squeeze well. (This process takes out the sourness from the lemon. )
• Knead this panner on a cleaned ,dry surface for 5 min untill tha paneer turns into a smooth soft dough.
• Divide the dough into 12 equal parts and roll them into smooth balls.
• Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
• Add the paneer balls and close the pressure cooker.
• After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
• Make sure the pressure cooker is large enough to accommodate the finished Rasgullas(as they will expand to about double in the volume while cooking in the syrup)
• Turn off the heat and pour cold water over the pressure cooker before opening.
• Serve the Rasgullas chilled.

Note:

1. squeezing water out of the paneer is the most important part of this recipe.
2. You can add 1 spoon of all-purpose flour to paneer before you knead, so that rasgullas will be firm.

Kalakand using Ricota cheese.

This dish is very simple and easy to make using microwave.

Ingredients:

• Ricoto cheese-1cup


• Milk powder-1 1/2 cup


• Sugar-1 1/4 cup


• Unsalted butter-1 cube


• Unsalted crushed Pistachios and almonds for decorating

Method:

• Take a large microwaveable bowl ,place the Unsalted butter , keep it for 2 mts in microwave.


• Once the butter is melted add the ricotta cheese ,mix it well and keep it in microwave for 2 more mts.


• Then add the milk powder and Sugar mix it well. Keep it in the microwave for 8-10 mts.


• Once in a while please keep an eye on the mixture in the microwave before it turns golden color,because mixture may overflow .


• Once the mixture starts turning golden color remove it from Microwave.


• Grease a separate pan and transfer the mixture and add crushed pistachios. Cut into cubes.


• Allow it to cool for 10 mts then serve.


• Store it in a air tight container.

Note:If u want your kaland dark in color u can microwave for more time.

Sojjappalu

Ingredients:

• Wheat sooji-1cup
• Milk -1 cup
• Water-1 cup
• Sugar -3/4th cup
• Elachi (cardamom powder)-1/4 tsp
• Cashewnuts-few
• Ghee -little
• Oil -for deep Frying,
• Salt -a pinch

For outer layer:

• Wheat flour-1tbsp
• Sugar - tbsp
• Salt -a pinch
• Water -for mixing (around 1/2 cup)

Mix all the ingredients for outer layer in a bowl.

Procedure:

Mix milk, water and sugar in a thick bottomed vessel, keep it on stove in medium flame.

Once the milk starts boiling add cardamom and salt to it, then add sooji little by little while stirring the mixture continously.

When the mixture gets thightened (and rava is cooked), switch off the stove.

Now apply ghee to u r hands, take the mixture and mould them into desired shape and keep them aside on a plate.

Dip these in the wheat flour mixture and deep fry them in oil till they turn golden brown in color.

Note:

Mould the mixture in desired shapes while it is hot, otherwise there are chances of breaking.

Apple Pie

Recipe:

......................

Apple Crostatas Crust:

-1 1/2 cups all-purpose flour

-2 tablespoons sugar

-1/2 teaspoon salt

-10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2 inch pieces

-3 tablespoons ice water

Filling:

-2 small Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices

-1 Pippin apple, peeled, halved, cored, cut into 1/8-inch-thick slices

-1/4 cup plus 1 tablespoon sugar1

-teaspoon fresh lemon juice

-1 large egg white beaten with 1 tablespoon of water (for egg wash)

-2 tablespoons sliced almonds, toasted .

Procedure:

........................

To make the crust:

Mix the flour, sugar, and salt in a processor.

Add the butter. Pulse until the mixture resembles a coarse meal.

Add the ice water and pulse until moist clumps form.

Gather the dough into a ball; flatten into a disk.

(If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.

For the filling:

Position the rack in the center of the oven and preheat the oven to 400 degrees F.

Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend.

Set aside for 10 minutes.

Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round.

Transfer the dough on the parchment paper to a heavy large baking sheet.

Spoon the apple mixture over the dough, leaving a 2-inch border.

Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center.

Pleat loosely and pinch the dough to seal any cracks.

Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.

Bake the crostata until the crust is golden and the apples are tender, about 40 minutes.

Transfer the baking sheet to a rack; cool for 10 minutes.

Slide a metal spatula under the crust to free the crostata from the baking sheet.

Cool the crostata to lukewarm. Sprinkle with the almonds and serve.

Tips:

..........

Egg wash can be avoided for people whoo are pure vegetarians.

Croastata ia italian version of Pie.

DATES LADDU

Ingredients:-


Dates-2 cups (seedless & Mashed)

Urad dal-1 cup (fry on dry pan and let it cool and grind into fine powder)

sugar-1 cup

Ghee-4 spoons (don't heat the ghee)

Elachi Powder-1 spoon

Badam and Cashew-1 cup (fry them in ghee)

Honey-3 spoons



Procedure:-
Take dates and mash them well. Now mix urad flour,sugar,fried nuts,ghee,elachi powder,honey with mashed dates and make round balls.

Sunnundalu

Ingredients:

• Urad dal---2 cups


• Rice---1/2cup


• Moong dal---1/2cup


• Sugar---1 1/2cup


• Ghee---3/4th cup (approx)


• Elachi Powder---2 pinch

Preparation:

• Dry roast the urad dal, rice and moong dal to golden colour.


• Take care that they don't burn.


• Now make these all into fine powder using a mini grind mill.


• If not in grind mill, Make it into powder in a mixer.


• Sieve the ground powder, so that there are no unground pieces left in the powder.


• Now grind the sugar in a mixer to fine powder.


• now mix the ground powders and add the ghee in installments while mixing the powder.


• Let the powder absorb the ghee.


• Now make the balls with the powder as shown in the figure.

Pala kakkaralu

Ingredients:

For outer part:

• Rice---1cup
• milk---3cups
• sugar---2tsp
  
• salt---1pinch

For stuffing:

• Home made paneer---3/4cup
• Grated coconut---1/2 cup
• sugar---6 tsp

For Sugar syrup:

• Sugar---8tsp
• water---1/2 cup
  

For deep frying:

• oil---For deep frying
  

Preparation:

For outer part:

• Wash the rice and soak it in water for 2 hours.
• After 2 hours drain the water from the rice.
• Grind the rice to fine paste using half the milk.
• Add the remaining milk to this paste along with salt and sugar.
• Put the mixture on stove and stir it continuously.
• Let the mixture get thick.
• To check if the mixture is in desired consistency wet the finger with water and touch it, if the mixture doesn't stick to hands then it is done.
• Make the dough into equal proportions.

For stuffing:

• Put the sugar and grater coconut together in a vessel and cook it till done on a medium flame.
• Once coconut gets cooked remove it from stove and add the paneer it to it.
• Mix both properly and make it into equal sized small ball.

For sugar Syrup:

• Mix sugar and water and put the mixture on stove.
• Boil it on low flame to form a medium thick sugar syrup.
• Make this syrup only once the frying of the kakkaralu is done.
  

Final Preparation:

• Press the outer part dough with hands and put the coconut balls in the middle of the dough and cover it all sides . Apply little ghee to hands before making these so that the dough doesn't stick to hands.
  
• press that with hands slowly uniformly all the side to form the shape as shown in picture.
• Deep fry these kakkaralu in oil.
• once fried to golden colour, put them in sugar syrup and see that the syrup is applied to them all over.
  

Maida Halwa

Ingredients:

• Maida---1 cup


• Sugar---2 cups


• Cashew nuts---1/2 cup


• Elachi---1tsp


• Water---1 cup(for sugar syrup), 2 cups(for soaking maida)


• Ghee---1/2 cup

• Any Preferred colour---2 pinch(I usewd orange colour)

Preparation:

• Soak Maida powder in around 2 cups water for 2 hours.


• Put a kadai on the stove. Put sugar and water in it.


• Make sugar syrup not too thick nor too thin.


• Once the syrup is in required consistancy add the elachi powder, cashew nut pieces and 2 tbs ghee.


• Then drain the extra water from the soaked maida, and add the color to it and mix it properly.


• Add the maida slowly to the the sugar syrup by mixing it continously.


• Close the lid and mix it once in a while for 5min.


• Every time add 2 tbs of ghee to it.


• It will take around half an hour to get into proper consistancy.


• Once done take into some deep plate. spread uniformly with spatula and cut once cool.

Obbattlu

Ingredients:

For Stuffing:

• Channa dal---1cup
• water--- 4cups
• Sugar---less than 1 cup
• Salt---2 pinch
• Elachi Powder---1/2 tsp

For Outer part:

• Maida---1 1/2 cup
• Salt---1 pinch
• Sugar---1tbs
• Ghee---1/2 tbs
• Water --- Required
• Oil---1/2 cup

Preparation:

For Stuffing:

• Put the channa dal and water in a pressure cooker. Cook it for 5 whistles. Remove the dal from the cooker And drain the excess water into another vessel. Keep this water aside. This water can be used to make kattu which is served with obbattlu.
• Cool the dal. Try to make into paste by pressing with the hands.
• Now add the sugar, salt to it and blend the mixture in a mixer.
• Add elachi powder to it and make the mixture into small round balls as shown.

For the outer Part:

• Take the maida in the bowl, add salt, sugar and ghee to it. Mix it and make it into smooth dough by adding water to it.
• The dough should be smoother than chapathi dough.
• knead the dough and keep it a side for 2 min.
• Then soak the dough in the oil as shown for half an hour.

Obbattlu:

• Take a banana leaf, put oil on it. Take a small amount of maida dough press with hands to in round chapathi and put the stuffing on it and cover the stuffing with dough and press the ball in to chapathi with hands as shown.

• Fry this on a non stick pan using oil or ghee like chapathi.