Deepavali Recipe 2010

BANANA CHOCOLATE CAKE

Ingredients:-

Chiffon Cake A

120gm self raising Flour

30gm Cocoa Powder

5 Egg yolks

75gm Corn Oil

5 tbsp Water

Chiffon Cake B

5 Egg Whites

½ tsp cream of tartar

75gm Sugar

Decoration

Whipping Cream

300gm Chocolate

Banana

Method:-

1. Mix ingredient A.

2. Whisk ingredient B until stiff peak.

3. Mix A and B (fold in). Bake in

preheated oven – 180 C for 30mins, invert

once baked.

4. Whisk whipping cream, decorate cake

with cream and banana slices.

5. Coat with melted chocolate and chill.

PRAWN BOWTIES PASTA

Ingredients:-

500gm Prawns

2 Celery sticks

1 Can mushroom

1 Red Capsicum

5 Tomatoes

2 Garlic pips

1 tbs brown sugar

Pepper, Salt to taste

5-6 tbs cream

500gm Pasta

Method:-

1. Heat 6 tbs Oil. Fry chopped garlic.

2. Add in chopped vegetables, stir fry

until ½ cooked and add salt.

3. Add prawns and fry until the prawns

are cooked and add brown sugar. Stir.

4. Stir in cream and add cooked pasta.

Note: cook pasta in salted boiling

water.

5.Sprinkle parmesan cheese.

ALMOND SUGEE COOKIES

Ingredients:-

150gm ghee

90gm icing sugar

½ tsp vanilla essence

½ tsp honey

120gm Oats

40gm almond nibs

130gm flour

½ tsp soda bicarbonate

¼ cup sugee

Method:-

1. Mix all the ingredients.

2. Shape the dough into small round balls

and place into paper cup liners.

3. Bake in preheated oven -180C for 15-

20mins.

CHICKEN CHOP Ingredients:-

1 piece chicken chop

Pepper, Salt to taste

2 tbls Oil

Worcester sauce

Method:-

1. Coat the chicken with all the

ingredients and marinate for 1

hour.

2. Grill until chicken is cooked.

Mash Potato

Mash Potato

Ingredients:-

4-5 Russet Potatoes

4 tbls butter

¼ Cup Whipping Cream (warm)

3 garlic pips

Salt, pepper to taste

Italian Herbs

Method:-

1. Boil potatoes (with skin) and garlic

until cooked.

2. Mash potato and garlic.

3. Add butter and warm cream.

4. Add salt, pepper stir and mix well.

Black Pepper Sauce

Ingredients:-

5 tbs butter

1-2 tbs pepper

1 tbls cream

1 tbls Worcester sauce

1 tsp salt

2-3 cups chicken stock

Herbs, 1 tbls flour

Method:-

1. Heat butter, add pepper.

2. Pour in chicken stock.

3. Add other ingredients and let to

simmer.

4. Serve the sauce with fried or grilled

chicken chop.

CHOCOLATE BROWNIE CUPCAKE

Ingredients:-

½ cup butter

1 cup sugar

2 eggs

1 tsp vanilla essence

1½ cup flour

½ cup cocoa powder

1 tsp baking soda

½ tsp salt

1 cup milk

2 cups chocolate chips

Method:-

1. Sieve flour 3(x) times with baking

soda.

2. Mix the remaining ingredients except

the chocolate chips, whisk until fluffy.

3. Add chocolate chips

4. Pipe into paper cup liners

5. Bake in preheated oven - 175C for 20-

25mins.

RASPBERRIES BUCKLE CUPCAKE

Ingredients:-

2 ¾ cups self raising flour

½ cup butter

1 ¾ cups sugar

1 ½ tsp vanilla

2 eggs

1 ¼ cups milk

2 tlbs lemon jus

1 tsp lemon paste


½ cup flour

¼ cup brown sugar

½ cup almond flakes

Raspberry Jam

Method:-

1. Whisk butter and sugar until fluffy.

2. Add egg one by one.

3. Add other ingredients except ½ cup

flour, brown sugar, almond flakes and

Jam.

4. Mix ½ cup flour, almond flakes and

brown sugar. Keep aside for topping.

5. Fill half the paper cup liners with

batter than pipe in jam and add the

batter again.

6. Sprinkle flour mixture (topping).

Bake in preheated oven - 180C for 20-

25mins.

MUSHROOM SOUP Ingredients:-

80gm butter

1 onion – chopped

400gm fresh mushroom

½ liter chicken stock

Salt, pepper to taste

1 cup milk

2 tblsp flour

Method:-

1. Heat butter, add onion and sauté.

2. Add mushroom sauté until soft, add

flour and stir.

3. Pour milk and stir using a whisker

until smooth.

4. Pour stock, add salt and pepper to

taste

5. Let to simmer.

KIWI DELIGHT COOKIES Ingredients:-

180gm Butter

120gm Castor sugar

½ tsp salt

½ tsp pandan paste

2 tblsp peanut butter

130gm self raising flour

100gm flour

50gm tapioca flour

50gm almond ground

30gm ground pumpkin seed

Method:-

1. Mix butter, sugar, peanut butter and

pandan paste.

2. Add other ingredients.

3. Roll, cut to the required shapes.

4. Bake in preheated oven - 180 C for

15-20mins.

CHILI CHICKEN MACARONI

Ingredients:-

500gm macaroni

2 Chicken Breasts

1 big onion – chopped

3 tbs butter

3 tbs oil

500ml milk

1 can mushroom – sliced

1 tbls chili flakes

1 tbls mix Italian herbs

250gm grated Cheddar cheese

1 tbs Flour

Method:-

1. Cook macaroni in boiling water

which has been added with salt and oil.

2. Cut chicken into slices.

3. Heat butter and oil, add chicken and

fry until half cooked.

4. Add mushroom and onion, stir.

5. Add mix herbs, chili flakes, pour

milk, flour and salt.

6. Let to simmer, pour over macaroni

and mix well.

7. Before baking, sprinkle grated

cheddar cheese.

8. Bake in preheated oven - 190 C for

15-mins.

CARROT CAKE Ingredients:-

1 cup brown sugar

1 cup corn oil

3 eggs

A

2 cup flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp cinnamon powder

½ tsp nutmeg powder

B

340gm Carrot – grated

½ cup chop pineapple

½ cup walnuts

¼ cup black raisins

Topping

2 tbs butter

1 tsp vanilla

2 cup icing sugar

120gm cream cheese

Method:-

1. Mix ingredient A. Keep aside.

2. Mix sugar and oil until dissolved.

3. Add egg one by one, add the mixed

flour (A).

4. Fold ingredient B into the flour

mixture.

5. Brush tray with butter.

6. Pour mixture into tray and bake in

preheated oven – 180C for 1 hour.

7. Topping: Whisk butter, vanilla and

icing sugar and cream cheese until

smooth.

8. Spread cream cheese over cake.

CHICKEN LASAGNA Ingredients:-

Lasagna Sheets

½ cup oil

1 onion chop

300gm mince chicken

A

Tomato Puree

250gm sliced mushroom

Chili Flakes

3 tbls pepper

1 tbls Salt

1 tsp basil

1 tsp mix herbs

2 tbls flour

Water

B

Grated Parmesan

Method:-

1. Heat oil, fry onion and add chicken.

2. Add ingredient A according to its

order.

3. Simmer until the sauce becomes

thick.

4. Arrange lasagna sheets on a square

tray 8x3inches.

5. Spread each layer with tomato sauce.

6. Sprinkle cheese. Bake in preheated

oven – 190C for 10-15mins.

SWEET MINT COOL Ingredients:-

125 butter

90gm castor sugar

1 egg

1/8 tsp vanilla essence

½ tsp mint essence

160gm flour

40gm almond

20gm Hon Kwee flour

10gm Custard flour

1/8 tsp baking powder

2 drops green coloring

White chocolate

Decoration:-

Pumpkin Seeds

Method:-

1. Mix all the ingredients into dough.

2. Roll, cut into shapes.

3. Bake in preheated oven - 180C for

20mins.

TURKISH BREAD & CHICKEN TORNEDO

Ingredients:-

500gm bread flour

2 tsp yeast

2 tsp salt

2 tbls sugar

300ml water

20gm shortening

1 tbs coriander

1 tbs cumin

Method:-

1. Mix yeast with little bit of water, let

to bubble.

2. Add other ingredients and knead to

soft dough.

3. Rest dough for ½ hour.

4. Roll flat and grill or bake.

Chicken Tornedo

Ingredients:-

300gm chicken breast

1 tsp mix herbs

1 tsp paprika

1 tbs lemon juice

1 tsp mustard

Salt, Pepper

2 tsp Olive Oil

Method:-

1. Mix all the ingredients, coat and

marinate the chicken for ½ hour.

2. Grill for 20mins until chicken is

cooked.

ITALIAN DELIGHT Ingredients:-

A

140gm butter

1 tbs sugar

1 egg

½ tsp coffee

B

50gm corn flour

250gm flour

1 tbls cocoa powder

½ tbls baking soda

60gm chopped almonds

50gm brown sugar

Method:-


2. Mix ingredient B.

3. Mix A and B together and add

chocolate clips into the dough.

4. Cut into desired shapes.

5. Bake in preheated oven - 180C for

15-20mins.

PUDINA CHICKEN PIZZA Ingredients:-

SAUCE

Ingredients:-

300 gm Chicken

1 tbs tomato puree

Chili flakes

1 cup chopped union

Mint leaves

3 tbs olive oil

Salt and pepper.

Method:-

1. Heat oil, fry chopped onion, add

chicken, and stir until the meat is

cooked.

2. Add Chilli flakes, salt, pepper and

tomato puree.

3. Add mint leave and stir well.

DOUGH

Ingredients:

240 gm Wheat Flour

1 tbs Oregano

1 tbs Thyme

½ tbs Chili Flakes

1 tsp Sugar

1 tsp Salt

3 tbs Olive Oil

1 ½ tsp yeast

Method:-

1. Mix yeast with 3 tbs water, leave it

for 5 minutes.

2. Then mix yeast with the remaining

ingredients, knead until elastic.

3. Roll to thin base.

4. Spread sauce and sprinkle

Mozzarella and Cheddar Cheese.

5. Bake in preheated oven - 200C for 15

mins.

RASPBERRY CHEESECAKE

Ingredients:-

1 ½ cup coffee biscuit (crumbs)

125gm butter

750gm cream cheese

1 cup whipping cream

½ cup castor sugar

3 eggs

3 tbls flour

Raspberry jam

Method:-1. Mix butter with biscuit crumbs.2. Press into spring form tray; bake the butter-biscuit base mixture.3. Whisk cheese and sugar until smooth.4. Add eggs one by one, cream and flour.5. Pour into the tray (over biscuit base) bake in preheated oven – 160C for 1 hour.6. Spread Raspberry jam on the baked cake.

VEGETARIAN PIZZA

SAUCE:

Ingredients:-

1 Eggplant

200 gm Mushroom

1 tbs chili flakes & Paprika

3 Tomatoes

1 Onion

1 Red Capsicum

Coriander

1 tbs Italian Herbs

3 tbs Olive Oil

Method:-1. Fry onion and eggplant until soft, add red capsicum.2. Add mushroom and tomato. Sauté.3. And salt, chili flakes, Italian herbs and coriander.4. Stir well.

DOUGH

Ingredients:-

240 gm Wheat Flour

1 tbs Oregano

1 tbs Thyme

½ tbs Chili Flakes

1 tsp Sugar

1 tsp Salt

3 tbs Olive Oil

1 ½ tsp yeast

Method:-1. Mix yeast with 3 tbs water, leave it for 5 minutes.2. Then mix yeast with the remaining ingredients, knead until elastic.3. Roll to thin base.4. Spread sauce and sprinkle Mozzarella and Cheddar Cheese.5. Bake in preheated oven - 200 C for 15 min

CHOCOLATE PUDDING CAKE

Ingredients:-

60 gm Chocolate – Melted

125 gm butter

1 1/3 Cups sugar

125 gm Flour

1 ½ tsp Baking Powder

½ tsp Salt

½ Cup Milk

2 tsp Vanilla Essence

Topping:-

½ Cup Brown Sugar

3 tbs Cocoa Powder

11/2 cup hot water

Method:-1. Beat butter and sugar until fluffy.

2. Add flour, baking powder, salt and vanilla essence.3. Pour milk, fold in melted chocolate. Mix well.4. Pour into baking tray.5. Sprinkle brown sugar and cocoa powder.

6. Place the baking tray in another hollow tray and pour 11/2 cup of water in it.7. Bake in preheated oven - 180C for 1 hour.

GRILLED SALMON

Ingredients:-

1 tsp Mustard

½ Cup

Yogurt

Chopped Mint

Chopped Coriander

2-3tbsOlive oil

Salt Pepper,

1tbs Lemon Juice

100gm Cooked Spinach

5 cherry tomatoes

A - To marinate fish

1-2 Salmon pieces

1 tsp Chili Flakes

½ tsp Pepper

1 tsp Oil

Salt

Method:-1. Marinate fish with ingredient A and grill.2. For sauce, whisk mustard, yogurt and olive oil.3. Add in salt, pepper, lemon juice, chop mint and coriander.4. Serve with cooked spinach and sauce.

PECAN MARBLE COOKIES

Ingredients:-

1 1/4 Cups Butter

1 cup flour

1 cup oats

1 1/4 cups Brown sugar

1 tsp Cinnamon

1/4 tsp Salt

1 1/2 Cups Chopped Pecan

Chocolate or Dark Chocolate

Decoration:-

White Chocolate

Method:-1. Melt cooking Chocolate/ Dark Chocolate.

2. Beat butter and sugar until fluffy.3. Add other ingredients and cut to shape.4. Bake in preheated oven - 180 C for 15 -20 minutes. Let to cool.5. Decorate with melted chocolate.

CHICKEN BURGER Ingredients:-

500 gm Minced Chicken

Burger bread Crumbs

2 tbls oil

1 tsp mix herbs

1 tsp Coriander powder

Salt, pepper

1 egg,

1 tsp chilli flakes

1 tbls Worcester sauce

Method:-

1. Mix all the ingredients and form

small flat round patties.

2. Grill until burgers are cooked.

3. Serve with bread, salad and

mayonnaise.

CHOCO HAZELNUT Ingredients:-

120gm Butter

½ cup brown sugar

20gm Shortening

¼ cup sugar

½ cup hazelnut ground

¼ cup almond ground

1 ½ cup self raising

½ cup plain flour

2 tbls corn flake graded

2 tbls condense milk

Method:-

1. Mix butter and shortening.

2. Add sugar and the remaining

ingredients.

3. Cut to required shapes. Bake in

preheated oven - 180C for 15-

20mins.

MIX SALAD WITH YOGURT Ingredients:-

Mix salad leaves

Yogurt

Cheery Tomato

2 tbls chili sauce

Olive Oil

Salt, Pepper

Walnut

Method:-

1. Mix all the ingredients.

LAMB CHOP Ingredients:-

Lamb ribs

A

2 tbs Tomato sauce

2 tsp Cream mustard

1 cup Brown sugar

Oren jus

Worcester sauce

¼ cup Cider vinegar

Chilli Flakes

Salt, Pepper

Herbs

Method:-

1.Mix ingredient A in a bowl. Coat

the lamb ribs with the sauce.

2. Marinade overnight.

3. Roast lamb

TIRAMISU Ingredients:-

2 cups mascarpone cheese

1 cup cream cheese

¾ cup castor sugar

2 tbs coffee

1 cup hot water

½ cup whipping cream

1 packet Lady Finger Biscuits

Chocolate powder

Method:-

1. Mix coffee powder with hot

water. Keep aside

2. Whisk cheese with sugar.

3. Pour in the cream. Whisk until

smooth.

4. Dip biscuits into coffee.

5. Arrange the dipped biscuits and

layer with cream cheese.

6. Sprinkle with cocoa powder.

ROAST CHICKEN Ingredients:-

1 Chicken

A

Rosemary

Thyme

½ Lemon

1 tblsp Butter

1 tsp Cumin

1-2 tsp Chili Flakes

Rosemary

1 tblsp Basil

B

1 Onion

1 Celery Stick

2 potatoes

1 Carrot

Method:-


2. Rub the chicken with

ingredient A.

3. Place ingredient B and chicken

into a baking tray.

4. Roast in preheated oven -

170C for 1 hour.

HAZELNUT EMBRYO COOKIES

Ingredients:-

130 gm butter

20 gm shortening

40 gm brown sugar

30 gm castor sugar

1 egg yolk

½ tsp coffee essence

1/3 tsp salt

200 gm flour

30 gm hazelnut

30gm cornflake

2 tbls cocoa powder

20 gm milk powder

1/8 tsp soda bicarbonate

Method:-

1. Mix butter, shortening, brown

sugar and castor sugar.

2. Add in egg yolk, coffee essence

and salt.

3. Once nicely mixed, add flour,

hazelnut, corn flake, cocoa

powder, milk powder and soda

bicarbonate.

4. Mix to a soft dough and cut

into desired shapes and bake in

preheated oven - 180C for 15-

20mins.

SEAFOOD SPAGHETTI Ingredients:-

250gm Spaghetti

1 can plum Tomato

1 whole garlic

1 tsp basil

Chopped Coriander

1 tsp pepper

1 tsp salt

½ tsp sugar

3 tbsp Olive Oil

1 Cup Chicken stock

300gm squid

200gm Mussels

300gm prawn

Method:-

1. Heat oil, sauté garlic and pour

in the canned tomatoes.

2. Add Herbs, prawn, squid, than

chicken stock and let to boil

3. Add Mussels, salt, pepper and

chopped coriander leaves. Cook

for 5 minutes.

4. Add in cooked Spaghetti and

mix well.

STRAWBERRY WHITE CHOCOLATE COOKIES

Ingredients:

125gm butter

50gm sugar

Sieve together 1x

200gm plain flour

1 tbs corn flour

4 tbs ground almonds

Half tsp strawberry paste

Decoration:

100gm white chocolate

100gm red castor sugar

Half tsp strawberry paste

Method:-

1. Mix butter and sugar.

2. Mix flour and corn flour and

ground almonds.

3. Add strawberry paste, mix

everything into dough.

4. Shape it with a biscuit cutter

and bake it for 15mins - 180C.

(Oven has to be pre-heated

10mins before)

Decoration Method:-

1. Melt white chocolate and

drizzle over cookies.

2. Mix strawberry paste with

castor sugar and sprinkle it on

cookies.

SPONGE CAKE

Sponge Cake

Ingredients:-

160gm sugar

15gm ovallett

5 eggs

Sieve together 3x

125gm plain flour

1 tsp baking powder

40ml water

75ml corn oil

2 tbs chocolate Emulco

Decoration

250gm Strawberry pie filling

250ml whip cream

200gm chocolate

125ml whipping cream.

Method:-Sponge Cake1. Mix sugar and ovallett, add in flour, eggs, chocolate emulco and water, whisk until fluffy.2. Fold in corn oil until well mixed, pour into 9 inch tray.3. Bake it for 30 to 35mins – 180C. (Oven has to be pre-heated 10mins before)

Decoration Method

1. Cut cake into 3 slices. Spread chocolate over the cake, then spread whipped cream

and strawberry pie filling, top with another cake layer, and continue spreading the

second cake layer.

2. Cover the whole layered cake with melted chocolate and whipped cream.

ORANGE BUTTER CAKE

Ingredients:-

250gm butter

180gm castor sugar

360gm self raising flour- sieve 3x

5 eggs

One eighth cup full cream milk

Juice of 2 oranges

Rind of 2 oranges – grated

4-5 drops orange oil

Decoration:

Orange Syrup Glazing

1 tbs corn flour

Juice of 1 orange

Rind of 1 orange

- boil together

Butter Cream

400gm shortening

200gm margarine

200gm icing sugar


few drops of orange coloring

-Whisk together

Method:


2. Mix juice, rind and milk - keep aside.

3. Add egg one by one and stir to mix.

4. Add flour, orange juice, rind, milk mix, and orange oil, stir until the batter is well

mixed.

5. Pour into a 9 inch tray and bake for 45 – 50mins – 180C.

(Oven has to be pre-heated 10mins before)

6. To decorate, glaze the cake with syrup, followed by the butter cream.

ORANGE BUTTER COOKIES

Ingredients:-

150gm butter

100gm castor sugar

Sieve together 1x

220gm plain flour

2tbs corn

flour

1tsp custard flour

Half tsp orange oil

Decoration:

50gm icing sugar

2 tbs hot water

few drops of orange coloring

- melt together

Method:-

1. Beat butter and sugar until creamy, add orange oil.

2. Add flour, knead to soft dough.

3. Use cookie cutter to shape, bake in preheated oven - 180C for 15mins.

LIGHT FRUIT CAKE

Ingredients:

250gm butter

150gm castor sugar

Sieve together 3x

240gm plain flour

2tsp baking powder

4 eggs


Rind of 1 orange

Juice of 1 orange

250gm dried mixed fruits

Method:-

1. Combine dried mixed fruit, juice and orange rind and keep aside.

2. Beat flour, sugar, eggs, butter and vanilla essence together.

3. Then add the mixed dry fruit- juice -orange rind mixture.

5. Pour into a 9 inch tray and bake for 1 hour – 180C.

(Oven has to be pre-heated 10mins before)

GULAB JAMUN

Ingredients:

8 tbs milk powder

3 tbs self raising flour

1 tsp baking powder

3 tbs milk

1 tsp ghee

For frying:

200gm ghee

SYRUP:

1 cup sugar

2 cups water

Method:-

1. Mix everything; make small balls and deep fry.

2. Soak the fried balls in sugar syrup.

3. Soak until the balls double in size

CRUNCHY CORN FLAKES

Ingredients:

200gm butter

150gm sugar

400gm plain flour – sieve 1x


200gm cornflakes-crushed

50gm chopped almonds

1 tbs corn flour

Method:-

1. Mix butter and sugar, add the remaining ingredients.

2. Shape the sticky mixture into round balls and bake in preheated oven - 180C for 10 – 15

mins.

KUIH GUNTING

Ingredients:

500 gram plain flour

2 tsp fennel seeds - grind

3 tsp salt

Grind together

2 tbs chili powder

1 tbs chili flakes

1 tsp turmeric powder

1 stalk coriander-chopped

500ml water

3 tbs butter

Method:

1. Mix everything and knead to soft dough.

2. Cut and deep fry.

BADAM PALKOVA

Ingredients:

1 liter full cream milk

500gm sugar

1.5kg instant milk powder

500gm ground almonds

250gm ghee

50gm almond slices

Method:-

1. Boil milk and sugar until sugar melts.

2. Add milk powder and ground almonds.

3. While stirring, add ghee bit by bit, continue stirring for 1 hour.

4. When it combines together, add almond slices and remove from pan. Leave it to

cool.

PALKOVA CAKE (VEGETARIAN)

Ingredients:

300 gm plain flour

2 tsp baking powder

240ml evaporated milk

200gm butter

180gm castor sugar


Method:-

1. Sift flour with baking soda and baking powder -3X.

2. Beat butter and sugar until creamy and

fluffy.

3. Pour evaporated milk bit by bit while whisking, add vanilla essence.

4. Fold in flour until the batter is well mixed; pour into a greased tray.

5. Bake in preheated oven - 170C for 1 hour.

Decoration:

500gm margerin

500gm icing sugar

200ml evaporated milk

1tsp vanilla essence

Coloring of your choice . Beat together and add preferred color.

HONEY CARAMEL CHEESE CAKE

Ingredients:

750gm cream cheese

2 cups whipping cream

1 cup icing sugar

1 cup milk

Quarter cup honey

2 tbs gelatin

2 tbs water


BASE:-

2 cups crushed biscuits

125ml melted butter

Method:-

1. Whisk cheese and sugar until creamy.

2. Mix biscuit powder and melted butter, press into spring form pan.

3. Melt gelatin

4. Add honey, whipping cream, milk, vanilla essence and lastly gelatin and whisk

together.

3. Pour over the biscuit, chill for 6 hrs or overnight.

COOKIES

Ingredients:

150 gm butter

80 gm sugar

Half tsp vanilla essence

30gm ground almonds

30gm ground oats

Sieve together 1x

Quarter tsp baking powder

50gm corn flour

130gm plain flour

50gm grated cheddar cheese

Decoration:

Grated Cheese

Honey

Milk

Method:-

1. Beat butter, sugar and add other ingredients.

2. Use any biscuit cutter to cut.

3. Bake in preheated oven - 180C for 10 – 15 mins.

PEPPERMINT SUGARY COOKIES

Ingredients:

180gm butter

120gm castor sugar

Half tsp salt

Half tsp peppermint essence

Sieve together 1x

130gm self raising flour

100gm plain flour

50gm tapioca flour

50gm ground almonds

50gm marble chocolate chips

Method:-

1. Mix butter, sugar, salt and peppermint essence together.

2. Add the sieved flour, ground almonds and chocolate chips. Knead to soft dough.

3. Cut using any biscuit cutter. Bake in preheated oven - 180C for 15-20mins.

ATHIRASEM

Ingredients:

2 cups rice flour [sieve]

1 cup brown sugar (karuppu chinni)

1 tsp dried ginger powder (sukku)

1 tsp cardamom

Water

Method:-

1. Melt brown sugar, add cardamom and dried ginger powder.

2. Pour slowly over the flour, stirring continuously till it forms into thick dough.

3. Pour a few drops of oil on the dough and cover. Leave the dough to rest for a day.

4. Shape the dough and deep fry them one by one.

COFFEE CREAM BUTTER CAKE

Ingredients:

250gm butter

200gm brown sugar

Sieve together 3x

300gm flour

One in a half tsp baking powder

Half tsp baking soda

4 eggs

Half cup milk

2 tsp coffee emulco

1 tsp chocolate emulco

Decoration:

Chocolate Dressing

Method:-


2. Add eggs, and other ingredients.

3. Bake in preheated oven - 180C for 25-30 mins.

SNOWY COFFEE HAZELNUT COOKIES

Ingredients:

125gm butter

100gm castor sugar

Sieve together 1x

2 cups flour

1 tbs cornflour

1 tbs potato flour

1 tbs tapioca flour


50gm ground hazelnut

1 tsp coffee emulco

1 tsp chocolate emulco

Decoration:

Chocolate dressing

Dried coconut flakes

Method:-

1. Whisk butter and sugar until fluffy, add emulco and vanilla essence.

2. Add flour and other ingredients, mix to soft dough.

3. Cut to shapes, bake in preheated oven - 180C for 10-15mins.

4. Dip the cookies in melted chocolate and coat with desiccated coconut.

RAINBOW CUPCAKE

Ingredients:

240 gm flour

200gm butter

180gm sugar

Quarter cup full cream milk

Quarter cup ground almonds

4 eggs


Different colored sugars

Method:-

1. Mix everything [except the colored sugars].

2. Beat until fluffy

2. Pipe into paper cup liners; bake in preheated oven

- 180C for 25-30mins.

TEDDY BEAR COOKIES

Ingredients:

270 gm butter

150 gm sugar

50gm shortening

1 tbs milk powder

Half cup nestum flakes

Sieve together 1x

1 tbs corn flour

300gm plain flour

2 tbs coco powder

3 tbs ground hazelnuts

Decoration:

Different colored icing sugar

Method:-

1. Mix everything to soft dough, cut into bear shape.

2. Bake in preheated oven - 180C for 10-15mins.

PISTHACHIO NUT COOKIES

Ingredients [A]

180gm butter

1 tbs shortening

125gm castor sugar

Ingredients [B]

1tsp vanilla essence

Sieve together 1x

300gm plain flour

30gm corn flour

60gm ground pistachios

Decoration:

White Chocolate dressing

Chopped pistachios

Method:-

1. Mix A, add ingredient B, mix into a dough.

2. Bake in preheated oven - 180C for 10 - 15mins.

PISTACHIO DELIGHT CAKE

Ingredients:

200gm butter

50 gm shortening

180gm castor sugar

6 egg yolks

6 egg whites

360gm self raising flour - Sieve 3x

Half cup milk

One third cup ground pistachios

Method:-

1. Beat butter, shortening and sugar until light and

fluffy.

2. Add egg yolks, flour, milk and ground pistachios.

3. Whisk egg white until stiff, fold into batter until

the batter is well mixed.

4. Bake in preheated oven - 180C for 1 hour.

Decoration:

Grated White Chocolate

Chopped pistachios

Few drops of green coloring

2 cups whipped cream

1. Whisk whipped cream until fluffy; add chopped

pistachios and few drops of coloring together.

2. Spread on the cake

SWEET BOONDI Ingredients:

110gms Dhal Flour

450gm Ghee

Quarter tsp Baking Powder

225ml Milk

Few drops of red coloring

Few drops of yellow coloring

Syrup:

500gm Sugar

1 tsp Ground Cardamom

Water

Method:

1. Mix dhal flour, salt, ghee and water to a thick

batter, sieve into the oil and deep fry it.

2. Soak in syrup

RASPBERRY OATSY

Ingredients:

250gm butter

125gm sugar

Sieve together 1x

300gm self raising

1 tbs corn flour


1 cup oats

Half cup crushed cornflakes

Half cup nestum flakes

Decoration:

200gm white chocolate [melted]

Red chocolate chips / Raspberry chocolate chips

Method:

1. Beat butter and sugar until fluffy.

2. Add flour and other ingredients.

3. Mix until slightly sticky, press into a mould.

4. Bake in preheated oven - 180C for 20 -25mins.

5. Pour white chocolate over the cooled cookies,

sprinkle chocolate chips.

6. Let the coated chocolate to set.

ALMOND COCONUT COOKIES

Ingredients:

150gm butter

180gm sugar


Sieve together 1x

250gm plain flour

2 tbs cornflour

1 tbs potato flour

Quarter cup grated coconut

Quarter cup ground almonds

Decoration:

Sliced almonds

Milk

Method:-

1. Mix butter and sugar, add other ingredients.

2. Mix dough till soft. Use cutter to shape.

3. Brush the cookies with milk and garnish with

almond slices.


KARA MURUKU Ingredients:-

2 cups Dhal flour

2 tbs chili powder

One in a half tsp salt

3 tbs butter

1 tsp cumin

1 tsp turmeric

Water as per needed.

Method:-

1. Mix flour, chili powder, salt, butter, cumin

and turmeric powder.

2. Pour water and knead dough, press into

muruku mould and deep fry until crispy.

RASPBERRY CHEESE ICE CREAM CAKE

Ingredients:-

Corn Flour

cake:

3

eggs

125gms castor

sugar

Sieve together

3x

One third cup corn

flour

Half cup plain

flour

One in a half tsp baking powder

2 tbs hot

water

1 tsp corn oil

1 tsp vanilla esen

Ice cream:-

200gm yogurt

250gm cream cheese

1 cup whipped cream

1 cup whipping cream

250gm Raspberry pie filling

2 tbs gelatin

4 tbs water

Rind of 1 lemon

Juice of 1 lemon

Decoration:-

Whip Cream

White Chocolate

Few drops of red coloring

Method for cake:-

1. Beat butter and sugar until fluffy and thick.

2. Fold in flour, add hot water, vanilla essence,

oil and melted butter.


Method for ice cream:-

1. Soak gelatin in cold water until it expands.

2. Boil milk and cream cheese until the cream

cheese melts. Remove from fire and add yogurt

and gelatin.

Stir until the gelatin melts into the milk –cheese-

yogurt mixture.

3. Beat whipped cream and whipping cream until

thick.

3. Add beaten whipped cream, lemon juice and

lemon rind into the milk –cheese- yogurt

mixture.

4. Add pie filling and stir slowly.

5. Cut cake into two slices, using the same tray

pour ice cream over cake, and freeze for 6 hours

or overnight.

Method for decoration:-

1. Beat whipped cream until fluffy

2. Melt white chocolate and add few drops of red

coloring.

3. Pour the chocolate liquid into a chocolate

mould.

TRIPLE CASHEW NUT COOKIES

Ingredients:

200gm flour

150gm ghee

150gm sugar

60gm ground cashew nut

Coloring: green, red and yellow.

Decoration:

Castor Sugar

Mini Paper Cup Liners

Method:-

1. Mix flour, ghee, cashew nut and sugar to a soft

dough.

2. Divide dough to three parts; mix the coloring

to each dough part.

3. Shape the colored dough into small balls, bake

in preheated oven - 180C for 20 - 25mins.

4. After the cookies are baked, dip in castor

sugar and place it in mini paper cup liners.

Documents

Deepavali Recipe 2010