Ingredients: • 1 cup – cooked Rice • 2 – eggs • 2 pieces – Chicken fillet • 3/4 cup – water • Salt to taste • chilli flakes • 1 tbsp – Milk • 2 tbsp – oil Method: Boil the chicken fillet in water with a bit of salt and half a tsp of chilli flakes. (Chicken will take about 5 minutes to cook). Reserve the chicken stock left after boiling. Shred the chicken and keep aside. Beat 2 eggs with a bit of salt, chilli flakes and milk. Scramble in 2 tsps of oil in a hot pan and set aside. In a pan, take 2 tbsp of

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Ingredients: • 1 cup – cooked Rice • 2 – eggs • 2 pieces – Chicken fillet • 3/4 cup – water • Salt to taste • chilli flakes • 1 tbsp – Milk • 2 tbsp – oil Method: Boil the chicken fillet in water with a bit of salt and half a tsp of chilli flakes. (Chicken will take about 5 minutes to cook). Reserve the chicken stock left after boiling. Shred the chicken and keep aside. Beat 2 eggs with a bit of salt, chilli flakes and milk. Scramble in 2 tsps of oil in a hot pan and set aside. In a pan, take 2 tbsp of

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Ingredients: • 3/4 cup – raw Rice • 1.25 cup – water • 1/4 cup – Milk • 1 tsp – oil • 1/4 tsp – salt • 2 tbsp – oil • For filling: • 1/2 cup – grated Coconut • 1/4 cup – grated Jaggery • 1/4 tsp – Cardamom powder Method: Wash and soak rice in water for 45 minutes. Drain and spread on paper towel for 5 mins. Grind thoroughly and sieve to get a smooth and fine powder. Boil water in a pan with salt, oil and milk. When water boils, add rice flour. Remove from flame and mix and knead the rice flour well. Wrap

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Ingredients: • 3/4 cup – raw Rice • 1.25 cup – water • 1/4 cup – Milk • 1 tsp – oil • 1/4 tsp – salt • 2 tbsp – oil • For filling: • 1/2 cup – grated Coconut • 1/4 cup – grated Jaggery • 1/4 tsp – Cardamom powder Method: Wash and soak rice in water for 45 minutes. Drain and spread on paper towel for 5 mins. Grind thoroughly and sieve to get a smooth and fine powder. Boil water in a pan with salt, oil and milk. When water boils, add rice flour. Remove from flame and mix and knead the rice flour well. Wrap

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Ingredients: • Method: Preheat an oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs. Cream 1/2 cup of the butter, shortening and sugar together. Add the egg yolks, one at a time, beating after each addition. Stir in 1 tsp of vanilla extract. Sift the soda, flour and 1/4 cup of cocoa together. Add alternately with the buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans. Beat the egg whites until stiff and fold into the batter. Pour batter into the prepared cake pans. Bake at 325 degrees

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Ingredients: • Method: Preheat an oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs. Cream 1/2 cup of the butter, shortening and sugar together. Add the egg yolks, one at a time, beating after each addition. Stir in 1 tsp of vanilla extract. Sift the soda, flour and 1/4 cup of cocoa together. Add alternately with the buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans. Beat the egg whites until stiff and fold into the batter. Pour batter into the prepared cake pans. Bake at 325 degrees

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Ingredients: • 2 cups – makhanas • 2 tbsp – Ghee • 1 litre – Milk – • 1 cup – Sugar • 2 tbsp – Almonds • 2 tbsp – Cashew nuts • 1 tbsp – Pistachios • 3 – Cardamom – 3 Method: Cut makhanas into halves and fry over a low heat in ghee for about 5 minutes. Add milk and sugar and stir well, allow to simmer for about 1 hour, until milk reduces to half and of a creamy consistency, stirring continuously. Now add chopped almonds, cashew nuts and pistachios and cook for 10 minutes and sprinkle crushed cardamom. Enjoy the Makhana Kheer hot or cold,

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Ingredients: • 2 cups – makhanas • 2 tbsp – Ghee • 1 litre – Milk – • 1 cup – Sugar • 2 tbsp – Almonds • 2 tbsp – Cashew nuts • 1 tbsp – Pistachios • 3 – Cardamom – 3 Method: Cut makhanas into halves and fry over a low heat in ghee for about 5 minutes. Add milk and sugar and stir well, allow to simmer for about 1 hour, until milk reduces to half and of a creamy consistency, stirring continuously. Now add chopped almonds, cashew nuts and pistachios and cook for 10 minutes and sprinkle crushed cardamom. Enjoy the Makhana Kheer hot or cold,

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Ingredients: • 1 cup – Sugar • 1 cup – dark Corn syrup • 1 tbsp – Vinegar • 1 tbsp – baking soda • 1 tbsp – chocolate Almond Method: In a heavy sauce pan, mix sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, till sugar dissolves. Cook without stirring until the temperature reaches 300 degree (hard crack stage) on a candy thermometer. Do not overcook. Remove from and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When cool, break into bite size pieces. Dip into melted chocolate, place on waxed paper until the chocolate is firm. Store candy

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Ingredients: • 1 cup – Sugar • 1 cup – dark Corn syrup • 1 tbsp – Vinegar • 1 tbsp – baking soda • 1 tbsp – chocolate Almond Method: In a heavy sauce pan, mix sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, till sugar dissolves. Cook without stirring until the temperature reaches 300 degree (hard crack stage) on a candy thermometer. Do not overcook. Remove from and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When cool, break into bite size pieces. Dip into melted chocolate, place on waxed paper until the chocolate is firm. Store candy

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Ingredients: • 1kg – Carrot • 1/2 litre – boiled Milk • 1/4 kg – Sugar • 200ml – Ghee • Nuts and dry fruits as required • 2 – Cardamoms Method: Cut carrots coarsely and blend with a little milk in a mixer. Heat a pan, and add ghee, cardamom, and carrot paste; saute. Add the remaining milk and sugar, and keep stirring till it thickens. Garnish with nuts and dry fruits. Recipe courtesy of Jeyadra

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Ingredients: • 1kg – Carrot • 1/2 litre – boiled Milk • 1/4 kg – Sugar • 200ml – Ghee • Nuts and dry fruits as required • 2 – Cardamoms Method: Cut carrots coarsely and blend with a little milk in a mixer. Heat a pan, and add ghee, cardamom, and carrot paste; saute. Add the remaining milk and sugar, and keep stirring till it thickens. Garnish with nuts and dry fruits. Recipe courtesy of Jeyadra

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Ingredients: • For Cones: • 1 cup – plain flour • 1 tbsp – Corn flour • 1 tbsp – Ghee • 2 or 3 pinches – salt • For Filling: • 2 cups – mava or Almond burfee, grated • 1 tbsp – fresh paneer, grated • 1 tbsp – desiccated coconut, grated finely • 1 tbsp – lightly roasted Poppy Seeds • 1 tsp – peeled melon seeds • 1 tsp – crushed Pistachios • 1 tsp – crushed Almonds • 4 to 5 pinches – Cardamom powder • 1 drop – kewra essence • 1 tsp – Sugar • 1 drop – vanilla essence • Other Ingredients: •

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Ingredients: • For Cones: • 1 cup – plain flour • 1 tbsp – Corn flour • 1 tbsp – Ghee • 2 or 3 pinches – salt • For Filling: • 2 cups – mava or Almond burfee, grated • 1 tbsp – fresh paneer, grated • 1 tbsp – desiccated coconut, grated finely • 1 tbsp – lightly roasted Poppy Seeds • 1 tsp – peeled melon seeds • 1 tsp – crushed Pistachios • 1 tsp – crushed Almonds • 4 to 5 pinches – Cardamom powder • 1 drop – kewra essence • 1 tsp – Sugar • 1 drop – vanilla essence • Other Ingredients: •

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Ingredients: • 15 0z – Ricotta cheese • 15 oz – Condensed Milk • 1 cup – Skimmed Milk powder • Pinch each – badam, pista, saffron, elaichi powder Method: Mix all the ingredients in a big microwaveable bowl. Microwave it for 15 mins, stirring every 5 mins. Transfer it to a greased plate and sprinkle badam, pista, saffron and elaichi powder. Cut it when it is cool. Recipe courtesy of Anandhi Mani

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Ingredients: • 15 0z – Ricotta cheese • 15 oz – Condensed Milk • 1 cup – Skimmed Milk powder • Pinch each – badam, pista, saffron, elaichi powder Method: Mix all the ingredients in a big microwaveable bowl. Microwave it for 15 mins, stirring every 5 mins. Transfer it to a greased plate and sprinkle badam, pista, saffron and elaichi powder. Cut it when it is cool. Recipe courtesy of Anandhi Mani

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Ingredients: • 500 g – Khoya • 100 g – Bread • 100 g – Cake crumbs • 400 ml – Sugar syrup • 500 g – Cream • 2-3 – Cashewnuts • 2-3 – Kismis • 3-4 – Pista • Maida as required • A little Milk Method: Make a soft dough with the khoya, bread and cake crumbs, and bind it with a little milk. Divide it into 25 equal portions. Flatten it and shape it into a cube. Lightly roll them in a dry maida. Set aside for 5 mins and then shallow fry on a griddle until light brown. Remove them from griddle and dip into sugar

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Ingredients: • 500 g – Khoya • 100 g – Bread • 100 g – Cake crumbs • 400 ml – Sugar syrup • 500 g – Cream • 2-3 – Cashewnuts • 2-3 – Kismis • 3-4 – Pista • Maida as required • A little Milk Method: Make a soft dough with the khoya, bread and cake crumbs, and bind it with a little milk. Divide it into 25 equal portions. Flatten it and shape it into a cube. Lightly roll them in a dry maida. Set aside for 5 mins and then shallow fry on a griddle until light brown. Remove them from griddle and dip into sugar

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Ingredients: • 500 grams – beet root • 250 grams -milk • half tin – condensed Milk • 1/2 cup – Sugar • 10 grams – cashew, chopped • 10 grams – almonds, chopped • 1 tbsp – custard powder with little water • 1/2 tsp – Cardamom powder. Method: Wash peel and grate beet root. In a microwave oven bowl, mix beetroot, milk, cashew, and almonds. Micro wave for 2 minutes. Mix condensed milk, custard paste and sugar. Stir well. Again microwave for another 2 minutes. Remove and garnish with cardamom powder Serve hot or chilled. Recipe courtesy of Geetha Kamath

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Ingredients: • 500 grams – beet root • 250 grams -milk • half tin – condensed Milk • 1/2 cup – Sugar • 10 grams – cashew, chopped • 10 grams – almonds, chopped • 1 tbsp – custard powder with little water • 1/2 tsp – Cardamom powder. Method: Wash peel and grate beet root. In a microwave oven bowl, mix beetroot, milk, cashew, and almonds. Micro wave for 2 minutes. Mix condensed milk, custard paste and sugar. Stir well. Again microwave for another 2 minutes. Remove and garnish with cardamom powder Serve hot or chilled. Recipe courtesy of Geetha Kamath

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Ingredients: • 500 g – fresh mava (khoya) • 300 g – sugar, powdered • 2 tbsp – Milk • 1/2 tsp – Cardamom powdered • Colour as desired • Essence to match colour • Silver foil to decorate Method: Crumble mawa into a heavy duty pan. Sprinkle milk, cardamom, mix well. Heat and stir, cooking over low flame. Make sure to stir continuously, with a spatula. When a very soft lump is formed, take off fire. Add colour and essence. Cool mava to just warm, add sugar. Mix very well to blend sugar into mawa. Spread into a shallow tray, smoothen down with back of small cup. Apply single layer

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Ingredients: • 500 g – fresh mava (khoya) • 300 g – sugar, powdered • 2 tbsp – Milk • 1/2 tsp – Cardamom powdered • Colour as desired • Essence to match colour • Silver foil to decorate Method: Crumble mawa into a heavy duty pan. Sprinkle milk, cardamom, mix well. Heat and stir, cooking over low flame. Make sure to stir continuously, with a spatula. When a very soft lump is formed, take off fire. Add colour and essence. Cool mava to just warm, add sugar. Mix very well to blend sugar into mawa. Spread into a shallow tray, smoothen down with back of small cup. Apply single layer

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Ingredients: • 1 cup – Channa dal, soaked for 3 • 1 cup – fresh coconut, scraped • 5 – green chillies, sliced fine • 1/4 tsp – Mustard Seeds • 1/4 tsp – Urad Dal • 1/2 tsp – Cumin seeds • 1 stalk – Curry leaves • 1 tsp – coriander leaves, finely chopped • 1 tsp – Mint leaves, finely chopped • 2 tsp – Lemon juice • 3 pinches – Asafoetida • 1 tbsp – oil • Salt to taste Method: Pressure cook dal till tender Drain and keep aside. Heat oil, splutter mustard and cumin seeds Add urad dal and fry till brown. Add chillies, curry

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Ingredients: • 1 cup – Channa dal, soaked for 3 • 1 cup – fresh coconut, scraped • 5 – green chillies, sliced fine • 1/4 tsp – Mustard Seeds • 1/4 tsp – Urad Dal • 1/2 tsp – Cumin seeds • 1 stalk – Curry leaves • 1 tsp – coriander leaves, finely chopped • 1 tsp – Mint leaves, finely chopped • 2 tsp – Lemon juice • 3 pinches – Asafoetida • 1 tbsp – oil • Salt to taste Method: Pressure cook dal till tender Drain and keep aside. Heat oil, splutter mustard and cumin seeds Add urad dal and fry till brown. Add chillies, curry

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Ingredients: • Carrot – 1 small • Capsicum – 1 small • Cucumber – 1 small • Apple – 1/2 • Tomatoes – 2 • Coriander leaves – 3 tbsp • Green chilli – 1-2 • Ginger – a small piece • Sugar – 1 tsp • Salt – to taste • Curd cheese – 1 cup • Gelatine – 2 tsp, soaked in Cucumber juice • Lettuce – 1 bunch Method: To make curd cheese: Tie 3 cups of curd in a thin cloth and drain away the liquid till one cup of curd cheese is left in the cloth. Beat the cheese till smooth. Grate cucumber, add a little

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Ingredients: • Carrot – 1 small • Capsicum – 1 small • Cucumber – 1 small • Apple – 1/2 • Tomatoes – 2 • Coriander leaves – 3 tbsp • Green chilli – 1-2 • Ginger – a small piece • Sugar – 1 tsp • Salt – to taste • Curd cheese – 1 cup • Gelatine – 2 tsp, soaked in Cucumber juice • Lettuce – 1 bunch Method: To make curd cheese: Tie 3 cups of curd in a thin cloth and drain away the liquid till one cup of curd cheese is left in the cloth. Beat the cheese till smooth. Grate cucumber, add a little

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Ingredients: • 1 stick – unsalted Butter (roughly 1/2 cup) at room temperature • 1.5 cups – Sugar • 2 tsp – Sugar for caramelizing • 3 – eggs • 3 cups – All-Purpose Flour (Maida) • A pinch of salt • 1/2 cup – Milk at room temperature • 1/4 tsp – vanilla essence • 1/4 tsp – Almond essence • 2 tbsp – ground all spice powder • 2 level tsp – baking powder • 1/2 cup – dark Raisins • 1/2 cup – dates, pitted and chopped • 1 cup – Tutti Fruity • A small piece of fresh Orange and Lemon rind chopped finely • 1/4 cup

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Ingredients: • 1 stick – unsalted Butter (roughly 1/2 cup) at room temperature • 1.5 cups – Sugar • 2 tsp – Sugar for caramelizing • 3 – eggs • 3 cups – All-Purpose Flour (Maida) • A pinch of salt • 1/2 cup – Milk at room temperature • 1/4 tsp – vanilla essence • 1/4 tsp – Almond essence • 2 tbsp – ground all spice powder • 2 level tsp – baking powder • 1/2 cup – dark Raisins • 1/2 cup – dates, pitted and chopped • 1 cup – Tutti Fruity • A small piece of fresh Orange and Lemon rind chopped finely • 1/4 cup

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Ingredients: • 12 to 15 – fresh strawberries, washed and hulled • 1 cup – whipped Cream • 1/2 cup – powdered Sugar • 1 tbsp – Lime juice Method: Set aside 3-4 strawberries for garnishing and blend the rest into a puree. Do not add water while blending. Add sugar, lime juice and mix well. Keep aside. In a mixing bowl, beat the whipped cream until it becomes a little stiff. Add the 5-6 tbsps of the strawberry puree and mix well. Cool in refrigerator for around 2 hours. Garnish with remaining strawberry pieces. Spoon into individual bowls and serve chilled.

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Ingredients: • 12 to 15 – fresh strawberries, washed and hulled • 1 cup – whipped Cream • 1/2 cup – powdered Sugar • 1 tbsp – Lime juice Method: Set aside 3-4 strawberries for garnishing and blend the rest into a puree. Do not add water while blending. Add sugar, lime juice and mix well. Keep aside. In a mixing bowl, beat the whipped cream until it becomes a little stiff. Add the 5-6 tbsps of the strawberry puree and mix well. Cool in refrigerator for around 2 hours. Garnish with remaining strawberry pieces. Spoon into individual bowls and serve chilled.

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Ingredients: • 1 cup – Haricot beans (soak them in water for at least 4 hrs) • 1 Onion • 4 Cloves Garlic • 1/2cup- Pasta sauce • 1- Onion cut finely • 100gms- Grated cheddar cheese • Tabasco Sauce(optional) • 6 plain tortillas(maida rotis) Method: Pressure cook the haricot beans with the onion and garlic. Mash well and add salt. On a tortilla spread the bean paste on one side. Top with a spoonful of pasta sauce, sprinkle onions and cheddar cheese. Roll it up and heat in microwave for a minute. Serve hot. Can sprinkle tabasco sauce while eating for those who like it spicy. Recipe courtesy of Sudha

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Ingredients: • 1 cup – Haricot beans (soak them in water for at least 4 hrs) • 1 Onion • 4 Cloves Garlic • 1/2cup- Pasta sauce • 1- Onion cut finely • 100gms- Grated cheddar cheese • Tabasco Sauce(optional) • 6 plain tortillas(maida rotis) Method: Pressure cook the haricot beans with the onion and garlic. Mash well and add salt. On a tortilla spread the bean paste on one side. Top with a spoonful of pasta sauce, sprinkle onions and cheddar cheese. Roll it up and heat in microwave for a minute. Serve hot. Can sprinkle tabasco sauce while eating for those who like it spicy. Recipe courtesy of Sudha

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Ingredients: • 4 scoops – vanilla ice Cream • 1 litre – cold Milk • 3 tbsp – instant coffee • 3 tbsp – drinking chocolate • 3 tbsp – Sugar Method: Blend the milk, vanilla ice cream, instant coffee, sugar and drinking chocolate together. Pour into tall glasses and top with whipped cream. Garnish with chocolate flakes. Recipe Courtesy: Anglo-Indian Recipes Recipe courtesy of Bridget White

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Ingredients: • 4 scoops – vanilla ice Cream • 1 litre – cold Milk • 3 tbsp – instant coffee • 3 tbsp – drinking chocolate • 3 tbsp – Sugar Method: Blend the milk, vanilla ice cream, instant coffee, sugar and drinking chocolate together. Pour into tall glasses and top with whipped cream. Garnish with chocolate flakes. Recipe Courtesy: Anglo-Indian Recipes Recipe courtesy of Bridget White

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Ingredients: • 1 packet – Marie biscuits. • 1/2 cup – desiccated coconut. • 2 cups – powdered sugar. • 400 ml – thickened cream. • 1 kg tin – Pineapple pieces (drain syrup, if any). • 1 packet – cherries. Method: Take a deep dish (just enough for two to three layers). Break biscuits into tiny pieces and spread evenly in the dish. Sprinkle desiccated coconut over the biscuit layer. Layer the pineapple pieces evenly. Mix equal amounts of powdered sugar and thickened cream and pour over the pineapple slices. Repeat the steps. Recipe courtesy of Sify Bawarchi

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Ingredients: • 1 packet – Marie biscuits. • 1/2 cup – desiccated coconut. • 2 cups – powdered sugar. • 400 ml – thickened cream. • 1 kg tin – Pineapple pieces (drain syrup, if any). • 1 packet – cherries. Method: Take a deep dish (just enough for two to three layers). Break biscuits into tiny pieces and spread evenly in the dish. Sprinkle desiccated coconut over the biscuit layer. Layer the pineapple pieces evenly. Mix equal amounts of powdered sugar and thickened cream and pour over the pineapple slices. Repeat the steps. Recipe courtesy of Sify Bawarchi

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Ingredients: • 3 – eggs, beaten • 2 cups – Milk • 1/4 cup – water • 1/2 cup – Sugar • 1/2 tsp – vanilla essence • 50 g – chopped Almonds • 1 tsp – Corn flour Method: Boil the milk and the chopped almonds together. Add the eggs, vanilla essence, corn flour and the sugar and cook on low heat, stirring constantly until it thickens. Do not boil. Top with a few almond slivers. Cool and serve. Recipe Courtesy: Anglo-Indian Recipes Recipe courtesy of Bridget White

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Ingredients: • 3 – eggs, beaten • 2 cups – Milk • 1/4 cup – water • 1/2 cup – Sugar • 1/2 tsp – vanilla essence • 50 g – chopped Almonds • 1 tsp – Corn flour Method: Boil the milk and the chopped almonds together. Add the eggs, vanilla essence, corn flour and the sugar and cook on low heat, stirring constantly until it thickens. Do not boil. Top with a few almond slivers. Cool and serve. Recipe Courtesy: Anglo-Indian Recipes Recipe courtesy of Bridget White

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Ingredients: • 1/2 cup – Butter • 1/2 cup – Sugar • 1.5 cups + 3 tbsp – Cake Flour • 1/2 tsp – salt • 2 tsp – baking powder • 1/2 cup – Milk • 1 tsp – vanilla essence • For Mixture: • 2 tbsp – cocoa powder • 1/2 cup – Sugar • 1 tbsp – flour • 1/2 cup – chopped Walnuts • A well-greased loaf pan or ring mold • For Accompaniment: • 1/2 cup whipped Cream Method: Combine the cocoa powder, sugar and chopped nuts. Sift together the flour, salt and baking powder, adding one tbspful of this to the cocoa mixture. Cream butter,

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Ingredients: • 1/2 cup – Butter • 1/2 cup – Sugar • 1.5 cups + 3 tbsp – Cake Flour • 1/2 tsp – salt • 2 tsp – baking powder • 1/2 cup – Milk • 1 tsp – vanilla essence • For Mixture: • 2 tbsp – cocoa powder • 1/2 cup – Sugar • 1 tbsp – flour • 1/2 cup – chopped Walnuts • A well-greased loaf pan or ring mold • For Accompaniment: • 1/2 cup whipped Cream Method: Combine the cocoa powder, sugar and chopped nuts. Sift together the flour, salt and baking powder, adding one tbspful of this to the cocoa mixture. Cream butter,

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