CUSTARD APPLE KULFI

Ingredients:
• 3 cups Custard Apple Pulp
• 1 cup Plain Low Fat Yoghurt
• 1 tbsp Honey
• 1 tbsp Lemon Juice
How to make Custard Apple Sherbet:
• Puree the pulp in a processor or blender.
• Add yoghurt,juice,honey to it and mix together.
• Pour into ice-cube trays or an 8" square pan. Freeze until almost firm.
• Cut into chunks and place in processor again and blend until fluffy.
• Pour back into trays or serving dishes and freeze again. Scoop out and serve.
GOOD TO BEAT THE HEAT

DATE AND WALNUT LADDOO

Ingredients
Dates, chopped 200 grams
Walnuts, toasted and crushed ½ cup
Apple juice 1 cup
Pear, grilled and chopped 1
Cinnamon 2 inch stick
Sponge cake crumbs ½ cup
Cocoa powder as required
Method
1.Heat apple juice in a pan, add dates and cook. Add pear and mix. Add the cinnamon stick.
2.Mix and cook till the pear and dates and soft and the mixture is a little dry.
3.Remove the cinnamon stick and transfer the mixture into a bowl. Add walnuts and mix.
4.Add sponge cake crumbs and mix well. Let the mixture cool in the refrigerator.
5.Shape into laddoos, roll in cocoa powder and serve.

STRAWBERRY GRANITA

Ingredients
strawberry crush 1 cup
orange juice 1 cup
lemon juice 2 tablespoons
crushed ice
5 cups strawberries, sliced
4 fresh mint sprigs A few sprigs
METHOD
1. Blend strawberry crush, orange juice, lemon juice and crushed ice well.
2. Pour into individual glasses and serve decorated with strawberry slices and mint sprigs.
Note: You can add chopped strawberries to the mixture and freeze.

SHREE KHAND

Ingredients:
1/2 cup hung yogurt
1 tbsp sugar
few strands of saffron
1/2 tsp cardamom powder
1/2 tsp chopped almonds
1/2 tsp chopped sunflower seeds (chironji)Optional
Fresh fruits can be added instead of dry fruits
Method:
1.Take a bowl and beat yogurt with sugar. Add saffron and beat some more.
2.Now add cardamom powder, almonds, sunflower seeds and serve.
Tip:You can beat it with beater or even in mixer but you have to check the time when using mixer.Use of mixer or beater will give you a fuss free recipe.
Traditionally hung curd and sugar were mixed with the help of palm in a wide thali.Or hung curd and sugar to be passed through a seive(it is time consuming and messy).

ANJEER SHAKE

Ingredients
2 glass whole milk4 figs(anjeer)
4 tsp sugar
2 tsp broken cashews
2 tsp broken almonds
6-7 ice cubes
Directions
1.Soak figs in a cup of milk for 3-4 hours or can overnight.Now blend it in blender by adding milk & sugar.
2.Finally add ice cubes, half of cashews & almonds & again blend it until quite foamy.Pour in a glasses, garnish with remaining cashews & almonds

CHOCOLATE ICE CREAM

CHOCOLATE ICE-CREAM
Ingredients
3 litres milk
6 teaspoons cocoa
4 teaspoons chocolate powder
3 teaspoons vanilla essence
225 grams fresh cream
6 level teaspoons custard powder
2 teacups sugar ( aprox.)
50 grams cooking chocolate ( optional)
Method
1. Mix the cocoa, chocolate powder and custard powder in 1 teacup of cold milk.
2. Put the rest of the milk to boil with the sugar. When it starts boiling, add the chocolate mixture gradually. Go on cooking and stirring for 4 minutes.
3.Cool the mixture.
4. Add the fresh cream and vanilla essence.
5.If desired, add the cooking chocolate cut into small pieces to the mixture.
6. Prepare the ice-cream in an ice-cream churner.
TipsFor recipes which require use of an ice-cream churner, either a hand or an electric churner can be used. The churning incorporates air and gives a light texture. Churned ice-creams can be prepared ahead and stored in the refrigerator in a plastic box or in a vessel covered on top with polyethylene. In this way, the formation of ice crystals is avoided.

FRUIT AND CHOCOLATE GATEAU

Ingredients

1 recipe chocolate cake

For the Chantilly cream

1 1/4 cups (250 grams) fresh cream
4 tablespoons powdered sugar
1 teaspoon vanilla essence

To be mixed into a soaking syrup

2 tablespoons sugar
2 tablespoons fruit juice
1/2 cup water

For the filling

1 1/2 cups seasonal fruits (apples, melon scoops, cherries, kiwis, strawberries,
peaches, mangoes etc.)

For the garnish

dark chocolate curls

For the Chantilly cream

1. Combine the cream, sugar and vanilla essence in a clean and dry bowl and whisk till
soft peaks form.

2. Keep refrigerated till required.

How to proceed

1. Slice the chocolate cake horizontally into 3 equal parts.

2. Soak the bottom layer of the chocolate cake with the soaking syrup.

3. Spread 1/3 of the Chantilly cream on the soaked layer of the cake.

4. Place 1/2 cup of fruit on top and sandwich with the second layer of chocolate cake.

5. Soak with the soaking syrup and spread 1/3 of the Chantilly cream on the soaked
layer of the cake.

6. Top with 1/2 cup of the fruit and sandwich with third layer of the chocolate cake.

7. Soak with the remaining soaking syurp and spread the remaining Chantilly cream on top.

8. Garnish with the remaining fruit and chocolate curls and refrigerate.

9. Serve chilled.

KULFI

Ingredients

Milk 6 cups
Mawa 1½ cup
Cream 1 cup
Cornflour 8 tablespoons
Castor sugar 1¾ cup
Keora essence a few drops
Almonds & pistachios a little
Cardamoms 4, powdered


Method

1.Dissolve the cornflour in the milk to from a paste.

2. Boil the rest of the milk and add the cornflour paste and cook till the mixture thickens.

3. Remove from fire and add the powdered cardamoms, almonds and pistachios and cool.

4. Cool it in the fridge for 8 hours to set after pouring the mixture in kulfi moulds.

SIZZLING BROWNIES

For the brownies
1 cup plain flour (maida)
¼ cup cocoa powder
¾ cup powdered sugar
½ teaspoon soda bi-carb
½ teaspoon baking powder
6 tablespoons curds
5 tablespoons milk
5 tablespoons melted butter
½ cup chopped walnuts
½ teaspoon vanilla essence
To be mixed together for the marinated fruits
1½ cups mixed fruits (strawberries, grapes, cherries etc.)
1 tablespoon rum
1 teaspoon castor sugar
½ teaspoon lemon juice (optional)
½ teaspoon lemon rind
For the marbled chocolate sauce
1½ cups grated dark chocolate
½ cup cream
Other ingredients
2 scoops of vanilla ice-cream
For the brownies
1. Pre-heat the oven to 180 C (350 F).
2. Mix all the ingredients in a mixing bowl using a wooden spoon, making sure there are no lumps.
3. Pour this mixture into a greased and dusted 200 mm. x 200 mm. (8" x 8") baking tray.
4. Place in the oven and bake for 20 to 25 minutes.
5. Cool and cut into 50 mm. x 50 mm. (2" x 2") pieces. Keep aside.
For the marbled chocolate sauce
1. Keep aside 2 tablespoons of the cream and pour the rest into a pan. Bring it to a boil and remove from the fire.
2. Add the chocolate and mix well till it is of a sauce like consistency. Keep aside.
How to proceed
1. Lightly heat 2 sizzler plates till they are hot(but not red hot as for other sizzlers) and place them on their respective wooden trays.
2. Pour some of the chocolate sauce over 1 sizzler plate and drizzle some fresh cream over.
3. Using a toothpick, streak the cream into the chocolate sauce to create a marbled effect.
4. Place half the brownies and then the marinated fruits on the sides. (Reheat the brownies if cold).
5. Serve hot with a scoop of vanilla ice-cream and the chocolate sauce.
6. Repeat with the remaining ingredients to make another sizzler.
7. Serve immediately.
Though it is a lenghty recipe it is worth trying.

CHOCOLATE MILK SHAKE

Method
1.you can make mlik shake with chocolate.
2.Take any chocolate like 5star or dairy milk etc.
3. Melt chocolate in a low flame. add milk and sugar according to ur taste.
4. Mix the milk shake in the mixer,and put the milk shake in the fridge.

FRUIT CANDY

Ingredients
Mangoes, 1 cm cubes 2
Fresh cherries, stoned 10-15
Orange juice 2 cups
Sugar ½ cup
Mango pulp 1 cup
Lemon juice 2 tablespoons
METHOD
1. Take orange juice in a pan, add sugar and cook till sugar is dissolved.
2. Take mango pulp in a bowl. Add the orange juice and lemon juice.
3. Add mango cubes and cherries and mix.
4. Pour the mixture into the candy moulds and place them in the deep freezer to set overnight. 5. De-mould and serve immediately.

MODAK

Ingredients
1 cup rice flour
1 cup water
1 teaspoon oil
oil for greasing
a pinch of salt
For the filling
1 cup grated jaggery (gur)
1 cup greated fresh coconut
½ teaspoon cardamom (elaichi) powder
1½ tablespoons ghee
Method
1. For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and
the mixture comes together. Add the cardamom powder and mix well.
2. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the
flame, add the rice flour while stirring continuously.
3. Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
4. Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is
not kneaded. You could even use a hand blender to knead the dough.
5. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½"
in diameter.
6. Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough
a little bit ahead making 1-2 mm thick fold.
7. Add a spoonful of the filling into the dough.
8. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the
water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7
minutes.
9. Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.

CHIKOO SHAKE

Ingredients
10-12 chikoo
sugar to taste
milk as and when required.
METHOD
1.Peel chikoo,deseed,cut into pieces.
2.in mixer add chikoo,sugar and little water so that mixie will run smoothly.
3.Store this pulp in freezer either in tupperware or glass utensil.
4.This pulp can last upto 15 days.You can use it to make chikoo shake as and when required.
Very handy and filling too.Good for working women.