Mango Ice Cream

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Ingredients:

·         1 large mango

·         1 cup heavy cream

·         1 tbsp corn starch

·         ¾ cup ground sugar

·         1 lemon

Preparation:

                Peel and cut the mango in slices and make the mango pulp. Add 1 tbsp of water to the corn starch and mix well.  Take one tsp of the lemon zest. Now take a heavy bottom skillet and put heavy cream, sugar, and corn starch in it. Cook the mixture over medium high heat stirring continuously until it boils. Then lower the heat and cook for 1-2 minutes. Then remove it from heat and let it cool at room temperature for about 10 minutes. Now add the 1 tsp lemon juice, lemon zest and mango pulp to it. Mix it well. Pour the mixture in the serving bowl and freeze it for about 2 hours. Then take it out and stir it well for 1-2 minutes and put it back in the freezer for 7-8 hours. Better you put it for overnight. 

Carrot Kheer (gajar ki kheer)

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Ingredients:

·         2 liter milk

·         2 cups shredded carrots

·         6-7 green cardamom

·         1 cups boiled rice

·         300 g khoya

·         Sugar to taste (about 2 ½ cups)

·         1 tsp corn flour

·         ½ tbsp chopped almond

·         ½ tbsp chopped pistachio

Preparation:

            Boil the milk in a heavy bottom skillet and add the green cardamoms. Cook the milk for 20-30 minutes and then add shredded carrots, boiled rice, and sugar. Cook for 20-30 minutes. Then take a bowl and mix corn flour and a little water in it and then add this corn flour to the kheer. Remove from the heat and let it cool for 4-5 minutes. In the end add khoya, almond and pistachio and immediately take out in the serving bowl. Carrot Kheer (gajar ki kheer) is ready.

Sweet Potato Puff with Topping

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Ingredients:

·         3 sweet potatoes

·         ½ cup milk

·         2 tbsp butter

·         ½ cup sugar

·         ½ tsp nutmeg

·         2 eggs

·         ½ tsp cinnamon powder

Topping:

·         2 tbsp melted butter

·         ¾ cup corn flakes

·         ½ cup chopped walnuts

·         ¼ cup ground brown sugar

Preparation:

            Peel the sweet potatoes in a bowl and mash well. Then add milk, eggs, butter, nutmeg and cinnamon.  Mix well to make a fine paste. Preheat the oven to 400 degrees. Butter a bowl and pour the potato paste in it. Now prepare the topping. Take another bowl and add melted butter, corn flakes, walnuts and ground sugar. Mix all the ingredients well. Now spread this topping on the potatoes. Cover the bowl with foil and put in the preheated oven for 20 minutes. If you want the topping crunchy remove the foil after before the last ten minutes. Sweet Potato Puff with Topping is ready. 

Yellow Lentils Halwa (Moong Daal Halwa)

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Ingredients:

·         ½ cup yellow lentils( moong dal)

·         ½ cup melted unsalted butter

·         ¼ tsp cardamom powder

·         2 cup water

·         Few strands of saffron

·         1 tbsp sliced almonds

·         2/3 cup of sugar or to taste

Preparation:

Blend the moong daal, add some water and make a fine paste of it. Take a heavy bottom pan and add daal and butter in it and heat it. Cook stirring continuously to avoid lumps. Cook until all the water is absorbed and the colour is light brown. On the other stove make syrup in a pot. For it add water and sugar and boil it on medium heat. Let it boil for two minutes and then add cardamom powder and saffron. Mix well and add in the daal. When it starts boiling reduce heat to low and cover for about 2-3 minutes. Then remove the cover and cook it stirring well unless it starts to leave oil.  Now take the halwa out in the serving plate and garnish it. Enjoy! 

Semolina Halwa (Suji Halwa)

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Ingredients:

·         1 cup sooji (semolina)

·         1 cup sugar

·         2 ½ cup water

·         2 tsp ghee

·         3-4 cardamom, powdered

·         Pinch of salt

·         ½ tbsp grated almonds

·         ½ cup butter

·         ¼ tbsp raisins

·         ¼ tbsp cashew nuts

Preparation:

            Take a pot and melt butter over medium low heat. Add nuts, cardamom and raisins. Cook for about two minutes and add semolina (sooji). Mix well and cook on low flame. When the semolina slightly changes its color to light brown then first add sugar and then water. Sprinkle salt and cook to your desired consistency. When all the water is absorbed cover the pot and simmer for about 5 minutes. semolina halwa is ready. Serve and enjoy. 

Dates Pudding with Rice

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Ingredients:

·         2 cups milk

·         1 dash salt

·         1 cup sugar

·         1 cup long grain rice

·         2 cups cream

·         1 stick cinnamon

·         8 oz package chopped pitted dates

·         1 cup whipped cream

·         ¼ tsp fresh grated nutmeg

·         1 vanilla bean

Preparation:

               In heavy duty sauce pot heat milks, sugar, cinnamon, vanilla bean (split) over medium heat, stirring occasionally until mixture comes to a boil. Add rice and bring to a boil again. Reduce heat to a gentle simmer and cover and cook mixture (stir occasionally) until rice mixture becomes creamy and liquids almost absorbed. Pudding will thicken with chilling. Remove from heat, remove vanilla bean and stir in the dates. Sprinkle nutmeg and let it cool completely and then cover and chill very well. Date Rice Pudding is ready to serve.

Sweet Yellow Rice (Zarda)

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Ingredients:

·         4 cups basmati rice

·         3 ½ cups sugar

·         ¼ tsp orange food colour

·         10-15 almonds, chopped

·         10-15 pistachio, chopped

·         1 tbsp chopped walnuts

·         Few ashrafies (candy fruit)

·         6 green cardamoms

·         1 tbsp raisins

·         2 tbsp vegetable oil

·         2 cups milk

·         1 tbsp cream (optional)

Preparation:

        Soak the rice for about 7-8 hours. Bring water to boil and add 3 green cardamoms and food colour. Then add rice in it and let it cook for 5-8 minutes. Now drain all the extra water. Now take a big bowl or dish and put boiled rice, milk, sugar, dry fruits and ashrafies and mix well. In a pan, put ghee and fry remaining cardamoms, when they turn brown and an aroma starts to come, add rice and mix well and then simmer for 5 min on low heat. Then add cream and soaked raisins. Sweet Yellow Rice (Zarda) is ready. Enjoy!

Almond Brownies Recipe

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Ingredients:

·         Melted butter to grease

·         1/2 cup butter, softened

·         1 cup sugar

·         1 teaspoon of vanilla

·         4 eggs

·         ½ cup of Almonds, chopped

·         1 can (16 ounces) chocolate syrup

·         1 carton frozen whipped topping, thawed, divided

·         ¾  teaspoon almond extract

·         1 cup plus 1 tablespoon all-purpose flour

·         1/2 teaspoon salt

·         1 cup chocolate chips

Preparation:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate syrup, vanilla and ½ tsp extract. Combine flour and salt; gradually add to chocolate mixture. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a microwave-safe bowl, melt chocolate chips and 1 cup whipped topping; stir until smooth. Cool. Fold in ¼ tsp extract and remaining whipped topping. Spread over cooled brownies. Sprinkle with almonds. Store in the refrigerator.

Carrots Halwa (Gajar ka Halwa)

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Ingredients:

·         1 kg carrots

·         2 ½ cup milk, boiled

(You can also use dry milk powder)

·         Sugar to taste

·         ½ tsp cardamom powder

·         3 tbsp butter

·         10  almond

·         10 pistachio

·         10 cashew

(You can use nuts of your own choice e.g walnuts etc.)

Preparation:

Wash, peel and grate the carrots. Heat a pan with butter and Put the grated carrot and cook on low flame till the raw smell disappears. Add milk and boil on low flame till thick. Once it starts thickening add sugar and stir continuously. Cook on low flame for further thickness. Add cardamom powder and nuts and stir continuously till the ghee separates from the mixture. Finally garnish with nuts and Carrot Halwa or Gajjar ka Halwa is ready. Serve hot.

Eggs Halwa

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Ingredients:

·         10 Eggs

·         Ghee, equal to volume of beaten eggs

·         Sugar, equal to volume of beaten eggs

·         Khoya 90 gm

·         (You can also use condensed milk if khoya is not available.)

·         1 ½ tsp crushed Cardamoms

·         Vanilla essence few drops

·         10 Almond, sliced

·         10 cashew, sliced

·         10 pistachio, sliced

Preparation:

          Break all the eggs in a measuring jug. Note the mesurement. Empty it in a thick base saucepan. Measure equal amount of melted (not hot but at room temperature) ghee and add it to the eggs. Measure equal amount of sugar and add it to the ghee n egg mixture. Blend it with a blender so that everything turns into a smooth liquid. Put this liquid on low heat and keep stirring from the minute you put it on the stove. Add vanilla essence, khoya  and cardamom and cook, stirring gently, until the ghee begins to separate. Remove from heat. Turn out in a flat dish and spread evenly. Drain excess ghee into a pan and can be reused. Cut the halwa into pieces of your choice. Sprinkle the nuts on it and serve hot. Egg halwa is ready.

Pumpkin Halwa (Kaddu ka Halwa)

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Ingredients:

·        1 ½ kg pumpkin

·        4 tbsp ghee

·        1 cup milk

·        300 g sugar

·        15 almond

·        15 pistachio

·        15 cashew

·        1 tsp cardamom powder

·        Rose water, few drops

·        Almond essence, few drops

·        Food colour (green) few drops

·        2 tbsp khoya

Recipe:

          Peel pumpkins cut into slices and deseed. Then cut the slices into small cubes. Heat ghee in a heavy based pan or ‘karahi’. Add pumpkin and stir fry for a minute. Now simmer for about 15 minutes. Then add milk and sugar and cook until flesh is soft. Blend with a hand blender. Add almond essence, rose water, grated khoya, food colour and cardamom powder and cook for another 5 minutes. Remove from the heat. Now slice the almond, cashew and pistachio nuts. Garnish the halwa with nuts and serve hot. 

Lemon and Ginger Cheese Cake

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Ingredients:

·         2 tbsp ground ginger

·         125 g margarine

·         225 g graham cracker crumbs

·         2 tbsp caster sugar

·         Grated Lemon Peel

Filling:

·         1 tbsp cornflour

·         380 ml sour cream

·         180 g caster sugar

·         570 g cream cheese

·         Grated zest of unwaxed lemon

·         4 large eggs beaten

Topping:

·         2 ½ tbsp caster sugar

·         80 g stem ginger, in syrup, drained and finely chopped

·         250 ml sour cream

Making:

                Preheat the oven to 180C (350F). Mix graham cracker crumb, sugar, ground ginger, margarine and grated lemon peel. Blend these all ingredients. Cover the outside of the cake tin with a double layer of foil, moulding it to the tin, but being careful not to puncture it so it remains watertight. Now place the mixture into the tin and press down to form an even layer I the base of the tin. Bake in the oven for about 12 minutes. Then let it cool.

Filling:

To make the filling, put the cream cheese and sugar in a large bowl and beat until smooth. Beat in the cornflour, followed by the eggs in about 4 batches. When smooth, beat in the lemon zest and sour cream. Pour the mixture over the crumb base. Set the cake tin in the roasting tin and pour very hot water into the roasting tin to come just over half-way up the sides of the cake tin. 

Transfer the tins to the oven and bake, at the same temperature, for 45-50 minutes or until the cheesecake is just set in the centre. 

Topping:

To make the topping, put the sour cream and 2 tablespoons of the sugar in a bowl and mix well. Remove the cheesecake from the oven and spread the sour cream mixture over the surface. Sprinkle the chopped ginger evenly over the top, and then return to the oven for 10 minutes. Remove the cheesecake from its water bath, let cool on a wire rack, then chill, preferably overnight, before removing the foil and unmolding the cheesecake. Toss the lemon zest with the remaining sugar, sprinkle over the cheesecake just before serving. Lemon and Ginger Cheese Cake is ready. Enjoy!

Black Forest

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Ingredients:

·         100 gr flour

·         60 gr cocoa powder

·         200 gr sugar

·         100 gr dark cooking chocolate

·         40 gr cornstarch

·         8 eggs

·         ¼ tsp vanilla

·         100 g melted butter

·         500 gr whipped cream

·         1 tbsp of sponge-28

·          fresh strawberries

·         1 can of black cherry fruit, drained (save water)

How to make Black Forest:

                Take a bowl and mix flour, cocoa powder and cornstarch in it. Stir well. In another bowl beat eggs, sugar and sponge-28 until fluffy. Now add flour mixture and blend. Then add butter and mix well. Enter the pan 20cm month and bake until cooked. When it is chilled cut crosswise into three parts. Dampen with water black cherry.  Spread whipped cream in one layer, then put the cherry fruit, do also to the second layer. Place the third layer.  Spread the whipped cream and garnish with dark cooking chocolate and strawberries.