Special Khoya Gajar Ka Halwa

Ingredients

Grated carrots 1kg

Milk 1/2kg

Khoya 1/2 ounce

Sugar 1cup

Kewra a few drops

Ghee 4tbsp

Dry fruits as required

Silver paper for decorating

Method

Pour the milk into a saucepan and add in the grated carrots. Cook the milk until it dries up. Now add the sugar and cook until it dissolves.

Add in the khoya and ghee and fry till the ghee leaves the bottom of the vessel.

When the aroma is given off add the kewra and mix.

Turn the flame off and dish out.

Garnish with dry fruits and crumbled khoya.

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choclate Fairy Cake with milk choclate buttons

Ingredients

For the sponge

4 free-range eggs

225g/8oz sugar

225g/8oz self-raising flour

225g/8oz butter, melted

For the chocolate butter cream icing

110g/4oz butter, softened

170g/6oz icing sugar

55g/2oz cocoa powder, sifted

1-2 tbsp milk

To decorate

white chocolate buttons

milk chocolate buttons

Preparation method

Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.

Whisk the eggs and sugar together in a bowl until light and fluffy.

Carefully fold in the flour and butter.
Technique: Folding
FoldingWatch technique0:35 mins

Pour the mixture carefully into the paper cases.

Bake the cakes for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes on a wire rack before removing from the tin.

To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.

Once the cakes are cool, spread the buttercream icing on top of the cakes.

Decorate the cakes with the chocolate buttons

Choci covered Recipe

Ingredients
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Directions

Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upsi

Choco chip Vanilla Delight

Ingredients

1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled

Directions

Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

Chocolate Mousse served in Edible Chocolate Dessert Cups with Raspberry Sauce

Ingredients
CHOCOLATE CUPS:

1 1/2 cups semi-sweet chocolate chips (non-dairy)

CHOCOLATE MOUSSE:

1/2 cup non-dairy milk
1 teaspoon instant espresso powder, optional, preferred for richer chocolate flavor
1 cup non-dairy semi-sweet chocolate chips

1 (13.5-ounce) can coconut milk, chilled
1/2 cup organic powdered sugar

RASPBERRY SAUCE:

1 (12-ounce) bag frozen raspberries or 2 cups fresh raspberries
1/2 cup agave nectar
2 tablespoons water

1 teaspoon fresh lemon juice
1/8 teaspoon salt

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Chill the bowl and whisk of a stand mixer in the freezer for 15 minutes.



Directions
For the chocolate cups:
Melt the chocolate over a double boiler until smooth. Line a 12-cup cupcake tray with paper liners and scoop approximately 1 tablespoon melted chocolate into each cup. Use a pastry brush to evenly coat each cupcake liner and paint the chocolate up the sides of each liner, stopping about 1/2-inch/1 cm from the top. Freeze the tray for several hours or overnight. Peel off the cupcake liners and store the chocolate cups in the freezer.

For the chocolate mousse:
In the interim, whisk the milk and espresso in a medium-size saucepan over medium heat. Once the espresso is incorporated, add the chocolate chips and whisk over low heat until the chocolate is melted and smooth. Pour the mixture into a large bowl, let cool, and then chill in the refrigerator until cool to the touch, about 15 minutes.

Scrape the cream from the top of the coconut milk can into the bowl of the chilled stand mixer. Add the powdered sugar and beat for 1 to 2 minutes, until fluffy. Add the cooled chocolate mixture to the stand mixer and beat on low speed until incorporated. Let chill covered, in the refrigerator overnight. Serve the mousse in the chocolate cups.

For the raspberry sauce:
In a medium saucepot cook the raspberries, agave and water over medium heat for about 15 minutes, or until thick and saucy. Remove from the heat and stir in the lemon juice and salt. Let the mixture cool, then store in the refrigerator. Use the sauce to garnish the mousse or the plate!

Royal Icing

Ingredients:-

• 1 ¼ cups —- Sifted powdered sugar
• 1 tbsp —- Meringue powder
• 2 tbsp —- Warm water
• ¼ tsp —- Cream of tartar

Method:

1. Combine all ingredients in large mixer bowl.
2. Beat at low speed until moistened.
3. Increase speed to medium.
4. Beat until stiff and glossy (2 to 4 minutes). (If too stiff, add additional tablespoon hot water.)
5. Cover bowl with damp paper towel until ready to use or cover with plastic food wrap; refrigerate up to 2 weeks.
6. To restore texture, allow icing to reach room temperature.

 Tip: Royal icing hardens when it dries and is used for piping decorations on cooled cookies.

Cocoa Glaze recipe

Ingredients:-

• 2 tbsp —– Butter
• ¼ cup —– Unsweetened cocoa powder
• 3 tbsp —– Water
• ½ tsp —– Vanilla extract
• 1 ¼ cups —– Powdered sugar

Method:

1. Melt butter in a small saucepan over low heat.
2. Stir in cocoa and water.
3. Cook, stirring constantly, until mixture thickens. Do not boil.
4. Remove from heat. Stir in vanilla.
5. Gradually add powdered sugar, beating with whisk until smooth.
6. Add additional water, ½ teaspoon at a time, until desired consistency.
7. Spread glaze over top of cake, allowing glaze to drizzle down sides.

Banana Caramel Cream Pie

Ingredients

CRUST:

• 1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled

PIE:

• 1/2 cup sugar
• 1/3 teaspoon salt
• 2 tablespoons cornstarch
• 1 tablespoon flour
• 2 1/2 cups whole milk

• 2 egg yolks
• 1 tablespoon butter
• 1 teaspoon pure vanilla extract, or 1 vanilla bean, split in half lengthwise and seeds scraped
• 1/2 recipe Salted Caramel Sauce, recipe follows
• 3 bananas, sliced

TOPPING:

• 1 cup fresh whipped cream
• 1 tablespoon sugar

• 1/2 teaspoon pure vanilla extract

PERFECT PIE DOUGH:

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon salt

• 1/2 teaspoon pure vanilla extract
• 1 1/2 sticks unsalted butter, cut into small pieces, chilled or frozen
• 4 to 6 tablespoons ice cold water

SALTED CARAMEL SAUCE:

• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream

• 3 1/2 tablespoons unsalted butter
• Gray sea salt, crushed, or kosher salt

Directions

In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.
For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving.

For the Perfect Pie Dough:
Preheat the oven to 425 degrees F.In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
Yield: 1 (9-inch) pie crust

To make the salted caramel sauce:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.
Cook's Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
Yield: 1 1/2 cups sauce

Buttermilk cookie Ham Sandwiches with Homemade Tomato Jam

 

Ingredients

For Cookies:

• 5 cups all-purpose flour, plus more for dusting
• 2 tablespoons plus 2 teaspoons baking powder
• 2 tablespoons sugar
• 1 tablespoon salt

• 1/2 cup plus 2 tablespoons vegetable shortening
• 8 tablespoons unsalted butter, cut into small pieces
• 2 cups buttermilk

SANDWICHES:

• Tomato Jam, recipe follows
• 3/4 cup grated Cheddar

• 1/4 pound thinly sliced cooked country ham, such as Smithfield

 

Directions

Preheat the oven to 375 degrees F.

Make the Biscuits: Using a sieve over a bowl, sift together the flour, baking powder, sugar, and salt. Repeat. Add the butter and shortening and, using your fingertips, mix until crumbly. Add the buttermilk and mix with a wooden spoon until the dough just comes together. (Don't over mix!)

Transfer the dough to a lightly floured work surface and, using a rolling pin, roll out to 1/2 to 3/4-inch thick rectangle. Using a 3 to 4-inch round cutter, punch out biscuits and transfer them to a parchment paper-lined baking sheet. Gently press the dough scraps into another rectangle and punch out more biscuits. Discard any scraps. Lightly dust the tops of the biscuits with flour and bake until golden brown, about 12 to 15 minutes. Let the biscuits cool slightly. (You'll only need 6 biscuits for the sandwiches, so serve the rest with soup, spread with butter and jam, or just freeze for another day.)

Make the Sandwiches: Preheat the broiler. Split 6 of the biscuits in half and spread the top halves with 1 tablespoon of tomato jam each.

Divide the ham among the bottom halves of the biscuits and sprinkle the cheese over the top.

Arrange the bottom halves a baking sheet and place under a broiler until the cheese melts. Cover with the biscuit tops and serve immediately.

Tomato Jam:
1/4 cup extra-virgin olive oil
1/2 Spanish onion, finely chopped
4 cloves garlic, finely chopped
Leaves from 2 rosemary sprigs, finely chopped
Pinch red pepper flakes
4 cups peeled, seeded, and roughly chopped plum tomatoes
Kosher salt and freshly ground black pepper

Heat 2 tablespoons of oil in a heavy bottomed saucepan over medium heat. Add the onion, garlic, rosemary and pepper flakes and cook, stirring, until soft and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given up most their water and turned a deep orange red, about 15 to 20 minutes. Whisk in the remaining 2 tablespoons of oil and season with salt and pepper, to taste.

Dark choco cake

                                        

Ingredients

2 cups sugar

1¾ cups flour

¾ cup baking cocoa (dutch process or dark cocoa preferably)

1½ tsp baking powder

1½ tsp baking soda

1 tsp salt

2 eggs

1 cup milk

½ cup vegetable oil

2 tsp vanilla extract

¾-1 cup boiling water

Directions

1. Heat oven to 350°F.
2. Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
3. In large mixer bowl, stir together dry ingredients.
4. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
5. Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
6. Pour into prepared pan.
7. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
8. Cool 10 minutes; remove from pan to wire racks.