Mango Kulfi

Mango -400gms
Condensed milk-1/2tin
Milk powder-3tbsp
Sugar-2tbsp
Cream-100gms
Chopped Pistachio -2tbsp

• Peel and chop the mangoes .Then blend together mango,milk powder.condensed milk .cream and sugar to a smooth paste.
• Pour blended mixture into a freezer box and freeze for about 3 hours .After 3 hours blend it again for 4 -5 minutes .Add chopped pistachio and mix well.Pour into kulfi moulds and freeze it for another 3 -4 hours.
• Before serving, dip the moulds in warm water to make the frozen desserts easier to remove.

Banana Kozhukkatta (Sweet Dumplings)

1. Brown rice flour-2cups
2. Boiling water-1 1/2-2 cups
3. Salt
4. Shredded coconut-3/4cup
5. Plantains -2
6. Ghee-2 tsp
7. Jaggery-150gms
8. Cardamom powder-1tsp
9. Fried cashew nut-a handful

• Add boiled water to rice flour and little salt to make the dough.Keep aside for 10-15 miutes.

• Make ‘Sharkkarapavu’ by boiling 1/2 cups of water with jaggery.When it turns to semi liquid, add chopped plantains ,ghee and shredded coconut.Let it cook for 8-10 minutes.Add cardamom powder and cashew nuts . keep it aside.

• Place each ball in your palm and press with the other hand to flatten.Place a spoonful of coconut-banana mix in the center of the flattened dough.Close the dough around the coconut to form a ball. Roll in hand until well formed.

• Steam the dumplings for 10 minutes.

Juan's Rainbow Cake

For cake batter

All purpose flour/maida-3cups

Baking powder-3tsp

Eggs-4

Powdered sugar-2cups

Butter -200gms

• Sift flour and baking powder together.
• Beat eggs and sugar until light and fluffy.
• Add melted butter and mix well.Add the flour to the mixture and use a wooden spoon to gently fold until just combined.Divide the mixture into 3 portions.keep aside.

For strawberry cake

Fresh strawberries-150gms

Sugar-1tbsp

Milk-1/4cup

Strawberry essence-1/2tsp optional

• Grind strawberries with 1 tbsp sugar until smooth.Add milk if needed.Strain the mixture through a sieve.keep aside.
• Preheat oven to 180 degree C or 350 F.
• Add strawberry puree and essence into the prepared batter and mix well.
• Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

For Pistachio cake

Pistachio-3/4cup

Milk-1/4cup

pistachio essence-1/2tsp (optional)

Green food color-2-3 drops

• Soak pistachio in milk for 2 hours.remove skin and grind it into a thick paste.
• Preheat oven to 180 degrees.
• Add pistachio paste ,essence and food color into the prepared batter and mix well.
• Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

Orange cake

Fresh orange juice-1/2cup

Orange peel (grated)-1tsp

Orange essense-1/2tsp 

orange food color-2-3 drops (optional)

• Preheat oven to 180 degrees.
• Add orange juice,essence, grated peel and food color into the prepared batter and mix well.
• Bake for 35-40 minutes or a tooth pick inserted in the center comes out clean.Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 45 minutes).

Assembling

For Wipped cream layer

Wipped cream powder-2 packets

milk-200ml

Confectioners sugar-3tbsp

• Chill electric beaters and mixing bowl.Beat cream powder and milk until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape. 
• place strawberry cake on the cake stand and spread a layer of cream.place pistatio cake and top with another layer of cream.Place orange cake and spread the remaining creme over the sides and top of the cake.Refrigerate for 2-3 hours.

For chocolate layer

Baking chocolate-300gms (chopped)

Fresh cream-1/4cup

• Place the chopped chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.Keep aside to cool.
• Remove cake from the refrigerator and pour chocolate over the cake.Spread evenly over the sides and top.Decorate with chocolate flowers and fresh strawberries

Custard Powder Cookies

1.Custard Powder-3/4cup

   All purpose flour-1cup

   Salt-1/8tsp

   Baking Powder-1tsp

2.Butter-150gms

   Powdered sugar-1cup

3.Egg-1

• Combine dry ingredients together. 
• In a  mixing bowl beat butter and sugar until light and fluffy.Add in egg and mix well.
• Add dry ingredients and stir until mixture forms a thick dough.
• Refrigerate  for 30 minutes. 
• Preheat oven to 180 degrees.
• Line a baking tray with parchment paper or aluminium foil.
• Roll tablespoonfuls of mixture into balls and place on prepared tray. Using a fork, press dough to flatten slightly

• Bake for 12-16 minutes or until set. 
• Remove from oven and cool on wire rack completely.

Tutti frutti cake

Stage-1:Preparation of caramel syrup

Sugar-1/3cup
Water-1/3cup

• In a small pan heat 1/3 cup of sugar .Keep stirring until the color changes to dark brown.Turnoff heat and add 1/3cup water.Mix well and keep it aside.

Stage-2:Preparation of batter
1.All purpose flour-1&1/4cup
   Baking powder-1tsp
   Cardamom-2
   Cinnamon-1small piece
   Nutmeg-1/4tsp
   Cloves-1
Blend flour with baking powder and spices.Strain through a sieve.Keep aside.
2.Powdered Sugar-3/4cup
   Salt-1/8tsp
   Butter-125gms
3.Egg-2
5.Vanilla essence-1tsp
6.Tutti Frutti-1cup

• Preheat oven to 170 degree C.
• In a mixing bowl beat butter,vanilla extract and sugar until light and fluffy.Beat in the eggs one at a time.
• Add flour to the mixture alternately with caramel syrup .Stir until just blended.Gently fold in the tutti frutti with a spoon.
• Fill mold 3/4 full.Bake until dark brown and a toothpick inserted in the center comes out clean, about 50-60 minutes.

Christmas Wreath Cookies

Recipe Courtesy:-erivumpuliyumm.com ( http://www.erivumpuliyumm.com/2012/12/christmas-wreath-cookies.html )

1.All purpose flour-1cup
   Cornflour-1/3cup
   Baking Powder-1/2tsp
2.Butter-125gms
   Vanilla essence-1tsp
   Powdered sugar-3/4cup
   White chocolate chips-1/4cup
3.Egg-1

For topping
Confectioner's sugar /powdered sugar -3/4 cup  
Sugar-1/2cup
Coconut flakes -1 cup
Water 1/8 cup + 1/4cup
Green food coloring 3-4 drops
Red m&m candies -40 nos

• Combine all-purpose flour,corn flour and baking powder.
• In a mixing bowl beat butter,vanilla extract and sugar until light and fluffy.
• Add in egg and melted white chocolate. Beat well.
• Add dry ingredients and mix well until combined.
• Preheat oven to 175 degrees.
• Line a baking tray with parchment paper or aluminium foil.
• Place star nozzle in piping bag.Fill with cookie dough.Pipe the dough onto the baking tray

                                  or

• On a lightly floured surface or roll out dough to 1/4 inches thickness .Cut with a 3" round cookie cutter and place it on the baking  tray.Using another 1" cutter ,cut out the inner center and remove it.
• Bake for 10-14 minutes or until set.
• Remove from oven and cool on wire rack completely

For glaze/topping

• combine confectioner's sugar and 1/8 cup (2tbsp)water,mix well.
• In a sauce pan heat 1/4 cup water,green food colour and sugar.It become a two-thread consistancy, add coconut flakes and mix well.Allow to dry.

• Spread the cookies with glaze once cooled completely,sprinkle with colored coconut and finish off with red m&m candies. Wait for half an hour so that the topping and glaze sticks well.

Semiya Payasam(Vermicelli Kheer)

Semiya(Vermicelli)-1/2 cup
Sago-1tbsp(optional)
Milk-600ml 
Condensed milk/Sugar-1/2cup
Cardamom seeds-3(crushed)
Ghee-1tbsp
Cashew nuts-a handful
Raisins-a handful
Saffron-a pinch (optional) 

• Soak sago in 1/4 cup water for 10 minutes.

• Heat ghee in a pan.Fry cashewnuts and raisins.Keep it aside.

• In the same ghee add vermicelli and fry on medium flame until golden brown

• Now add milk ,sago and cardamom.Once the milk comes to a boil,lower the flame.Cook until the vermicelli gets soft and the milk thickens slightly.Add sugar /condensed milk.Cook few more minutes and switch off flame.

• Garnish with cashewnuts,raisins and saffron strands.

Serve hot or chilled.

Apple Upside Down Cake

For topping
Apples-2-3
Butter-3tbsp
Light Brown sugar-1/2cup
Cinnamon powder-1/4tsp

For the batter
Maida-1&;1/2cup
Baking powder-1tsp
Baking soda-1/2tsp
Sugar-1cup
Butter-125gms
Egg-2
Milk-1/2cup
Vanilla essence-1tsp

• Preheat oven to 170degrees.

• Heat butter and brown sugar till it caramelize.Add cinnamon powder and pour in to a greased pan. Arrange apple slices over brown sugar mixture in the bottom of the pan.

• Combine dry ingredients together.

• In a large mixing bowl beat butter and sugar until light and fluffy.Add eggs one bye one and beat well.Add dry ingredients to the mixture alternately with milk.Stir until just blended.

• Pour the mixture on the top of apple slices.

• Bake for 40 -45inutes, or until a toothpick inserted in the center of the cake comes out clean.

• Invert the cake on to a serving plate.

Creme Caramel

Milk-250ml
Cream-1/2cup
Eggs -2
Sugar-4tbsp
Vanilla essence-1/2tsp
Sugar-1/3cup
Water-1/4cup

• Pre heat oven to 150 degree C

• Boilsugar and water in a sauce pan over medium heat.Stir until the sugar has transformed into dark brown color.Quickly pour caramel into the baking dish.

• Put milk and creme in a sauce pan over medium heat.Add sugar and stir until completely dissolved.Remove from heat

• Beat eggs in a large mixing bowl.Gradually add hot milk and beat until just combined

• Pour the creme mixture into the bowls.
• Place these bowls in an oven safed pan which has enough boiling water to come half way up the side of the bowls.

• Bake for 45-50 minutes or until  a toothpick inserted in the center comes out clean.

Soft Ghee Mysore Pak

Besan flour/Gram flour/Kadalamaavu-1&1/2cup
Ghee-2cups
Sugar-2 cups 
Water-1/2 cup 

• Sift the flour.Add 1 cup ghee to the besanflour and mix well without any lumps.Set aside

• Heat sugar and water in a thick bottomed pan and boil till it forms a single thread consistency..

• Now slowly add the ghee-besan mix to the pan and cook over medium heat while stirring it continuously.

• Add the remaining ghee to the mixture little by little and continue stirring.

• When it starts leaving the sides of the pan but is still in liquid state (10-12 minutes) spread into a greased tray.Cut into squares or rectangles with a sharp knife.

• Cool completely and store in an airtight container.

Gujiya (Pastry Stuffed with Coconut and Semolina)

For the Pastry
Maida-1&1/2 cup
Ghee-2 tbsp
Salt
Water


For the Stuffing

Semolina/Rawa-1/2cup
Shredded Coconut-1/2 cup 
Broken Cashewnuts-1/2 cup
Sugar-1/2-3/4cup
Cardamom powder-1/2 tsp

• To make the pastry, mix the flour and ghee, adding water little by little to make a semi-stiff dough. Cover and set aside.

• Heat ghee in a pan and fry cashewnuts and raisins.Add semolina and fry until light brown and aromatic. Add coconut and fry for a minute. Remove from heat and add sugar,cashewnuts,raisins and cardamom powder.Mix well and set aside.

• Divide the dough into lemon sized balls. Flatten each ball into a round disc using a rolling pin.  Spread a spoonful of stuffing on to one of the rolled discs. Fold and seal the edges with a fork.
• Heat oil in a kadai, fry  gujiyas till golden brown on both sides. Store in an airtight container when cooled.