Thursday, March 30, 2006


Shreya's Blog

Shreya's Blog

Saturday, March 25, 2006



6 nos. Dry dates
1 tablespoon Raisins
1 tablespoon Cashew nuts
1 tablespoon Sunflower seeds
1 tablespoon Blanched almonds
1 tablespoon Blanched pistachio
21/2 tablespoons Ghee
1/4 cup Vermicelli
4 cups Milk
2 teaspoons Cardamom powder
3 1/2 tablespoons Sugar

1.Soak the dates overnight. De-seed and chop into 4 pieces.
2.Heat ghee and sauté the raisins, cashewnuts, chironji seeds, almonds and pistachios for 2-3 minutes.
3.Drain and mix with the chopped dry dates. Set aside. In the same ghee, fry the vermicelli on a low flame for about 2 minutes, stirring continuously. Remove from heat and keep aside. Boil the milk in a deep bottomed pan and add the vermicelli and sugar.
4.Stir until the sugar dissolves. Cook uncovered on a low flame for about 10 minutes,stirring often.
5. Add the fried dry fruits and cardamom powder, cover and cook for 3 minutes. Serve hot or cold in individual bowls.


Banana Pudding

5 Bananas (ripe)
4 Egg Yolks (from large eggs)
A box of Vanilla Wafers
½ cup of All-Purpose Flour
1 cup of Sugar
½ tsp. of Salt
2 cups of Milk
1 tsp. of Vanilla Extract
1 tbsp. of Butter

Meringue Ingredients
4 Egg Whites
5 tbsp. of Sugar
¼ tsp. of Cream Of Tarter
½ tsp. of Vanilla Extract

1) Preheat oven to 375°F.
2) Line the bottom of a 9" x 9" baking dish with a layer of vanilla wafers.
3) Peel the bananas and slice into 3/8-inch rounds. Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
4) Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
5) In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.
6) Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
7) Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
8) Bake in a preheated 375°F oven until meringue browns, 12 to 15 minutes, depending upon your oven.


Coconut Burfi

1 cup of Clarified Butter
2 cups of fresh Coconut (shredded)
3 cups of Sugar
4 cups of Milk

1) Add all the four above mentioned ingredients to a deep non stick vessel.
2) Allow the milk to boil on low flame stirring the contents occassionally.
3) Once the milk starts thickening, check if the mixture has attained the required consistency (A simple test is to wet your hand, put some mixture on the palm and see if you can roll it up into a ball.
4) If you cannot, then wait for some more time before you can try it out again).
5) Keep stirring the contents throughout the whole process Once the consistency is right, pour the mixture on to a greased tray (greased with ghee or butter). Cut the mixture into squares and allow it to cool.


Chocolate Mousse

3 oz. of Unsweetened Chocolate
3 Egg Yolks
1 3/4 cups of Heavy Cream or Whipping Cream
3/4 cup of Sugar
Another 3 tbsp. of Sugar
1/8 tsp. of Salt
3/4 tsp. of Vanilla
Another 1 1/2 tsp. of Vanilla
3/4 cup of Water

1) Melt chocolate with water over low heat, stir until it is smooth.
2) Stir in the 3/4 cups of sugar and the salt. Bring to a boil over medium heat, stirring continuously. Reduce the heat and simmer for 5 minutes, stirring continuously.
3) Blend a small amount of the hot mixture into the egg yolks. Stir into the remaining hot mixture. Cook and stir for another minute.
4) Cool to room temperature and add in 1 1/2 tsp. of vanilla.
5) Whip the cream with the sugar and vanilla until soft peaks form. Fold into the chocolate mixture. Pour into a container and freeze until firm.



Pre-boiled Spaghetti (unsalted)
2-3 scoops of Vanilla or Pistachio Ice Cream
1/2 cup of (cold) Milk
Rose Syrup or Rooh Afza
(Crushed) Ice
A few tbs. of (preset) Jello (optional)
Assorted Fruits (chopped) (optional)
Assorted Dry Fruits (chopped) (optional)

1) Take a tall, wide-mouthed glass. Add all the ingredients in a layered form


Shahi Tukray

6 slices of Bread
4-6 tbsp. of Sugar
Pistachios (preferred amount)
Almonds (preferred amount)
Rose Water Essence
Khoya or Ricotta Cheese
3-4 tbsp. of Oil
Seeds from 4-5 Small Cardamoms
A dash of Yellow Food Color
1 liter of Milk

1) Fry the slices of bread in a little oil until lightly brown. Remove and set aside.
2) Add the cardamom seeds, sugar and yellow color into milk and cook until it thickens. Arrange the bread slices in the milk and bring to a boil. Turn once to coat both sides. And let milk thicken.
3) Then just before removing from heat add the rose water essence. Garnish with khoya or ricotta cheese, pistachios and almonds.



1 liter of Milk
1 small tin of Condensed Milk
4-5 tbs. of Sugar
1/2 cup Rice
Dry Fruits
1 tsp. of Rose Water
Seeds of 3-4 small Cardamoms

1) In a pot add milk, cardamom seeds and washed rice and put it on a very low flame to cook. When the rice becomes very soft smash it and leave it on low heat until it thickens.
2) Add sugar and condensed milk. Cook to a boil. Add rose water just before removing from heat. Garnish with dry fruit.



2 tsp. of Refined Flour
1 cup of Sugar
1/2 liter of Whole Milk
1/4 tsp. of Citric Acid or 3 tbsp. of Lemon Juice
3 drops of Rose Essence or 1/4 tsp. of Cardamom Powder

1) Bring the milk to a boil. Remove from heat and set aside. To the milk add the citric acid or lemon juice (which ever you are using.) Slowly and gently stir continuously until white curd forms on the surface and separates from whey. When straining this milk, the curd that is obtained is called "chenna". Wash the chenna well under cold running water and twist the cloth that was used for straining to extract water.
2) Knead the chenna to make a smooth dough. Add the refined flour and knead some more.
3) Make small balls of equal sizes out of the dough and set aside.
4) Now to make the sugar syrup: Mix together the sugar and water in a saucepan and bring it to a boil. Add the chenna balls to the syrup and cook for 15 minutes with the lid partially covered. While cooking the chenna dumplings they will puff up.
5) Let the rasgullay cool a little at room temperature then add the rose essence. Finally refrigerate and chill before serving.



1 (14 ounce) can of Evaporated Milk (fat free - if preferred)
1 cup of Light Cream
1 (14 ounce) can of Sweetened Condenced Milk (low fat - if preferred)
2 tsp. Ground Cardamom (Pisi Ilaichi) (optional)
A few drops of Rose Water (for garnish)

1) Combine together in a bowl, evaporated milk, condensed milk, cream, and cardamom. Mix well.
2) Pour mixture into popsicle molds, (stainless steel kulfi moulds), or a small bowl (if moulds are not available). Freeze overnight in freezer.
3) Before serving, remove the kulfis from the moulds and sprinkle with rose water and serve.
Tip: Before serving, dip the ice-cream mold in warm water to make it easier to remove the ice cream.
Variations: For Caramel Kulfi add caramel chunks instead of cardamom. For Pista Kulfi add unsalted pistachios instead of cardamom. For Mango Kulfi add 1/4 cup of mango pulp instead of cardamom. For Almond Kulfi add crushed almonds instead of cardamom. And no matter which kind of kulfi you make, for a sweeter taste, add a spoonful of rooh afza syrup to each serving, before serving.



2 cups of All-Purpose Flour (Maida)
1 1/2 cup of Sugar
1/2 cup of Buttermilk or Sour Curd
A pinch of Saffron or Red Food Color
Cooking Oil (for deep frying)
1 tsp. of Warm Ghee
Cardamom Powder (Ilaichi Powder) (for dusting Jalebis when done)
Powdered Sugar (for dusting Jalebis when done)

1) Mix together 1 cup of all-purpose flour and buttermilk to get a smooth batter, Add water if necessary only! Keep it aside overnight at room temperature.
2) The next morning, mix in the remaining all-purpose flour and ghee. Set aside. Make a stringy syrup with enough water and the sugar and let it cool.
3) Add the saffron/food coloring and mix well. Bring the oil to smoking point. Pour the batter in concentric circles to get a spriral shaped jalebi. Fry until crisp and golden brown.
4) Dip in sugar syrup for about 1/2 a minute and take it out. Serve on a platter, dusted with cardammom powder and powdered sugar.


Egg Pudding

1/4 cup of Butter
1/2 cup of Flour
1/4 cup of Sugar
1 pint of Milk
1 tsp. of Vanilla
5 Eggs (separated)

1) Melt butter, sift flour and sugar and add to butter; stir in milk. Cook for 5 minutes.
2) Remove from stove fire and add beaten egg yolks. Add vanilla. Fold in carefully the beaten egg whites.
3) Place pudding dish in a pan of water and bake for about 40 minutes. Serve with any hard sauce.
Directions for Hard Sauce
1) Cream butter until fluffy; add sugar gradually, beating well after each addition.
2) Add vanilla. Serve over pudding or cake; sprinkle with a little nutmeg.


Carrot Cake

Ingredients for Cake
3 cups of Carrots (grated)
2 cups of Flour
2 cups of Sugar
2 tsp. Baking Soda
1 tsp. Salt
2 tsp. Cinnamon
1 tsp. Vanilla Extract
4 Eggs
1 ½ cup Vegetable Oil
Ingredients for Frosting
8 ounces Cream Cheese
1 tbsp. Vanilla Extract
1 stick of Butter
1 lb. of Powdered Sugar
Walnuts (to your preferance)
Rind Of An Orange

Directions for Cake
1) Sift dry ingredients into a mixing bowl. Mix in grated carrots, vanilla and eggs. Beat, and add oil slowly.
2) Pour into a buttered 8"x12" pan, or two 8" diameter round pans. Bake at 325 degrees for 35-45 minutes or until the center is done. And let cool.

Directions for Frosting
1) Beat cream cheese by adding butter, orange rind, and vanilla. Add powdered sugar and continue beating.
2) Frost cake with frosting before serving.


Besan Halwa

1 cup of Gram Flour (Besan)
1 cup of Sugar
1 cup of Ghee1 cup of Whole Milk
½ cup of Water

1) Heat clarified butter or oil in a heavy based pot. Add milk and heat it. When the clarified butter or oil melts, add the gram flour and continue cooking on medium heat, (continuously stirring) until the gram flour turns light brown.
2) Add water and stir for a few minutes. Add the sugar, and stir for 5-7 minutes and take off heat.

Saturday, March 11, 2006


Besan Ladoo


200 grams of Clarified Butter
Edible Silver Leaf (optional)
¼ tsp. of Saffron Strands (soaked in 1 tablespoon of water)
1 tsp. of Cardamom Powder
350 grams of Gram Flour
175 grams of Castor Sugar
2 tbsp. of Dried Fruit

1) Heat clarified butter in a heavy based pot. Add the gram flour and cook on low heat, stirring continuously.
2) Remove the pan from the heat when the clarified butter starts to separate and the gram flour changes color. Let it cool.
3) Stir in the sugar, spice, dried fruit and saffron.
4) Prepare even sized round balls and serve decorated with extra dried fruit and silver leaf.




1 pound of Frozen Pastry Sheets
2 cups of Walnuts
½ tsp. of Ground Cinnamon
½ cup of Sugar
Another ¾ cup of Sugar
¾ cup of Honey
1 cup of Butter (melted)
1 tbsp. of Lemon Juice
1 cup of Water


1) Thaw the pastry pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter.

2) Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds.

3) Bake at 400° until brown and crisp, about 30 to 35 minutes.

4) Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.

Thursday, March 09, 2006

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