Pavlova

When preparing a Pavlova recipe, the most important thing is to have scrupulously clean utensils, free of grease or egg shell. The success of the meringue depends on it. It is also important that the egg whites are at room temperature before beating them.

Pavlovas have a habit of deflating and forming cracks when you open the oven. Don't be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert.

If you use bananas in the topping, toss them in lemon juice to stop them going brown.

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 55 minutes

Ingredients:

• 4 large egg whites at room temperature
• 1 cup of Castor sugar, also known as "Berry sugar"
• 1 tsp of white vinegar
• 1/2 Tbsp of cornstarch
• 1/2 tsp of pure vanilla extract
• 1/2 cups of whipping cream
• Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries
• 1 Tbsp fresh lemon juice

Preparation:

1. Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
8. Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
9. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
10. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

Kurkurit Pizza Chataka....

Ingredients: For the pizza dough 1/3 cup - Jawar ka Atta (Sorghum Flour) 1/5 tbsp - Gehu ka Atta (Whole Wheat Flour) 1/3 cup - Maida (Refined Flour) 1/3 cup - Makkai ka Atta (Corn Meal) 1/3 cup - Ragi ka Atta (Finger Millet Flour) 1/3 cup - Bajre ka Atta (Pearl Millet Flour) 1 - Onion, finely chopped 2 tbsp - Hara Dhaniya (Fresh Coriander), finely chopped 5g - Garlic ½ tsp - Garam Masala ½ tsp - Lal Mirch (Red Chili) Powder ½ tsp - Jeera (Cumin) Powder As required - Oil To taste - Salt For the sauce 10g - Kokum 50g - Goda Masala For the topping 4 cubes - Amul Processed Cheese 1 pack - Amul Cheese spread 1 - Onion, finely chopped 10g - Garlic, chopped ½ tsp - Jeera 1 head - Broccoli 1 - Red Capsicum, chopped 1 - Green Capsicum, chopped 1 - Yellow Capsicum, chopped 12 - Button Mushrooms 100g - Fresh Coconut, grated 1 tbsp - Dried Basil 1 tbsp - Thyme 1 tbsp - Oregano 100g - Peanuts Method: 1. To make the dough combine chopped onion, coriander, garlic with maida, makkai, bajra, ragi, jawar and gehu flour. 2. Add water and oil to bring it all together. 3. Add salt, garam masala, lal mirch powder and jeera powder. 4. Roll into a 10” round and roast on a tavaa. 5. To make the sauce, fry goda masala and chopped kokum with a little water. 6. To make the topping put some oil in a pan and then add jeera, onion, garlic, and fry till golden brown. 7. Add chopped yellow, red and green bell pepper, mushroom and broccoli. 8. Season with thyme, oregano or dried basil. Sauté the vegetables till cooked. 9. Add Amul cheese spread to finish. 10. Assemble the pizza by spreading the sauce on the base and then add the sautéed vegetable and grated processed cheese. Cover with a lid on the pan so that the cheese melts. 11. To garnish sprinkle crushed roasted peanuts and grated roasted coconut over the top.

Methi-Aloo-Moong

Ingredients: 1 cup - Methi (Fenugreek Leaves), chopped 2 - Aloo (Potatoes) 3 tsp - Moong Dal ½ tsp - Oil ½ tsp - Jeera (Cumin Seeds) ¼ tsp - Lal Mirch (Red Chili) Powder ½ tsp - Dhanya (Coriander Seed) Powder ½ tsp - Haldi (Turmeric) Powder ¼ tsp - Amchur (Dry Mango Powder) ¼ tsp - Garam Masala To taste - Salt A pinch - Hing (Asafoetida) Method: 1. Sauté jeera in some oil in a pan. 2. Cut the aloo into cubes. 3. Add all spices, aloo, chopped methi and soaked moong dal to the pan and fry well. 4. Cover with a lid and cook till potatoes are done.                           Sarson ki Kadhi Ingredients: 2 cups - Amul Masti Dahi (Curd) 1 cup - Water ½ cup, plus 5 tsp - Besan (Gram Flour) 1 cup - Sarson ke Patte (Mustard Greens), chopped 1 - Lemon For frying Oil 2 - Lal Mirch (Red Chilies) A pinch of Hing (Asafoetida) ½ tsp - Methi Dana (Fenugreek Seeds) ½ tsp - Haldi (Turmeric) Powder ½ tsp - Lal Mirch Powder (Red Chili) Powder ¼ tsp - Dhanya (Coriander Seeds) Powder ¼ tsp - Garam Masala To taste - Salt 4 flakes - Lehsun (Garlic) Method: 1. To make the bhajiyas: Chop the lehsun and lal mirch. 2. Mix ½ cup besan, chopped sarson, chopped lehsun, lal mirch powder and salt in a bowl. Add a little water to form a bhajiya (fritter) batter. 3. Heat oil in a kadai and fry bhajiyas till golden. 4. To make the kadhi: mix Amul dahi with 5 tsp besan, haldi and water. 5. Pour the mixture into a pan to cook. 6. When the sauce thickens, fry garlic, lal mirch, hing and salt in a little oil. 7. Pour the fragrant oil mixture into the sauce and stir. 8. Put the bhajiyas in the sauce and serve. Ro ki Kheer                                   Ingredients: 4 cups - Amul Gold Doodh (Milk) ¼ cup - Rice 2 cups - Sugarcane Juice 3 - Chotti Elaichi (Green Cardamom) ½ cup - Jaggery 1 cup - Assorted Dry Fruits Method: 1. Reduce Amul milk in a large pan. 2. When it has thickened slightly, add soaked rice and crushed choti elaichi. 3. When the rice has cooked and the milk has thickened, add the jiggery and Ro to it and mix well. 4. Garnish with dry fruits. Desi Chicken                                    Ingredients: 200g - Chicken, boneless, cut into pieces 2 cups - Amul Masti Dahi 4 - Tomatoes, grated 2 - Onions, grated 1” piece - Adrak (Ginger) 3 flakes - Lehsun (Garlic) 2 tsp - Methi Dana (Fenugreek) 2 tsp - Lal Mirch (Red Chili) Powder 5 tsp - Bhuna Jeera (Roasted Cumin Seeds) 1 cup - Amul Fresh Cream 3 tsp - Giner-Garlic paste 200g - Hara Dhanya (Fresh Coriander) 5 - Hari Mirch (Green Chilies) 3 tsp - Garam Masala 3 - Lemons To taste - Butter To taste - Salt As required Oil A length of Malmal (Muslin Cloth) 1 - Sigdi (Coal Barbeque) 2 kg - Charcoal Method: 1. Hang the Amul dahi in a length of malmal over a sink for at least 90 minutes to allow most of the moisture to drain out. 2. Marinate the chicken in 1 cup hung curd, Amul fresh cream, finely chopped hari mirch, hara dhaniya, ginger-garlic paste, lemon and a half of all the spices. 3. Roast the chicken on a sigdi over burning coals. 4. Baste regularly with soft butter. 5. Sauté grated onion and chopped lehsun till brown and then add grated tomato and all the remaining spice. 6. Serve the chicken with the onion and tomato relish. Smoked Lassi                                    Ingredients: 2 cups - Amul Masti Dahi (Curd) As desired - Water 3 tsp - Bhuna Jeera (Roasted Cumin Seeds) 3 - Hari Mirch (Green Chilies) 1” piece - Adrak (Ginger) To taste - Salt 3 tsp - Amul Ghee Few lumps - Charcoal Method: 1. Whisk Amul dahi with water, jeera, chopped hari mirch, finely chopped adrak and salt. 2. Pour the whisked lassi into a big bowl. 3. Float a small clean metal bowl in the mixture. 4. Light a piece of charcoal on the stove over an open flame.  Wait till most of it has caught fire. 5. Place the lit charcoal in the floating bowl and put a blob of Amul ghee over it. 6. When it starts to smoke, quickly cover the big bowl with a lid and set aside for 10 minutes for the flavor of the smoke to infuse in the lassi. 7. After 10 minutes remove the small bowl and pour the lassi into glasses and serve.                           Laccha Paratha & Mixed Vegetable Roti Ingredients: 1 cup - Atta (Whole Wheat Flour) 1 cup - Maida (Refined Flour) 1 cup - Makki ka Atta (Corn Meal) To taste - Salt 1 cup - Khoya (Milk Solids) 2 - Onions 200g - Hara Dhanya (Fresh Coriander) 2 flakes - Lehsun (Garlic) 1 - Mooli (White Radish) 3 tsp - Lal Mirch Powder (Red Chili Powder) 3 tsp - Jeera (Cumin Seeds) As Required - Amul Ghee Method: 1. To make the laccha paratha: combine maida and half the atta with water and salt to form a dough. 2. Make balls of the dough. 3. Roll out each ball into a small roti-like shape. Spread khoya over it. 4. Fold the roti into pleats like you would do when making a paper fan. 5. Twist the folded strip round and tuck one end under the other to form a circle. 6. Roll out the circle into a paratha shape. 7. Roast the paratha on a hot tavaa. Add Amul ghee at intervals. The layers will separate slightly. 8. To make the mixed vegetable roti: Combine the remaining atta with makki ka atta and add chopped onion, lehsun, chopped mooli, jeera, lal mirch powder, salt and hara dhanya. 9. Add a little water to form a dough. 10. Make balls of the dough and roll out into rotis. 11. Roast on a tavaa, spread with ghee and serve.

Gummy Bears....!

Ingredients

• 10 Knox GelatinPackets
• 2 cup Juice avoid Pineapple, Kiwi, Papaya, Guava, Fig, and also Ginger Root)
• 1 cup Sugar
• 1 tsp FlavoringExtract ~Optional
• Food Coloring ~ Optional

1. 1
   In a medium sauce pan combine the first 3 ingredients, stir slowly over medium heat. You don't want to whisk it up because you'll get froth at the top.
2. 2
   Take a candy mold and spray lightly with non-stick spray. If you don't have a candy mold use a 9×9 baking dish and cut them into squares, kinda like turkish delights.

   Once your mixture in the pan becomes clearish and not cloudy and more its ready to add your flavor extracts and a couple drops of food coloring, if you want and then to go in the molds.

   Its easier to pour this into a glass measuring cup with a pour spout to pour into the molds at this point.
3. 3
   Pour liquid into your molds up to the edge. Allow to cool on the counter top for about 30 minutes and then turn out on to a cookie sheet.
4. 4
   Store in a plastic bag in the fridge. Of course they probably won’t last that long!
5. 5
   Variations

   Theres lots of things you can try with these like….

   Substitute 1 cup of herbal tea for one of the cups of juice for a nice change. I love hibiscus.

   Add a couple drops of food coloring for a brighter color( I don’t like to personally, but you might ;0)

   Substitute 1/2 of cup of apple sauce or pureed fruit for 1/2 cup of juice.

   Sour Gummys~ Take 1 TSP of citric acid and 1/2 cup of sugar and combine. When you pull your gummys out of the mold roll in the sour sugar for super sour gummys!

   Alternate Recipe~
   1 6 oz package of Jello mix
   5 packets of Knox Gelatine
   1 cup of water

   Follow instructions as listed. This makes a yummy, but less healthy version. ;0)

Pista Cake

INGREDIENTS

125grm Pistachio (grind) (Pista)
100grm plain flour (Aata)
300grm sugar (grind) (Cheeni)

250grm butter (yellow) (Makhan)
6Nos. Eggs (Anday)
5grm Green Cardamom Powder (Ilaichee)
1tsp Vanilla Essence
70ml Garnish (Thick cream)

How to Prepare

(1) Add sugar gradually in egg and whisk till becomes foam.
(2) Mix egg yolk in it and whisk lightly
(3) Add flour in egg mixture and mix it.
(4) Now add butter, vanilla Essence and Pistachio in paste.
(5) Brush a butter paper with oil and adjust in backing dish according to the base size.
(6) Fill cake paste in pan and bake on 150 degree C for 45 minutes in oven.
Your delicious Pista cake is ready to serve.

Chocolate Souffle

Ingredients
7 ounces finely chopped bittersweet or semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1 1/2 teaspoons pure vanilla extract
3 large egg yolks

3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Confectioners' sugar for garnish
Directions
Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

Set an oven rack in lower third of the oven and preheat to 400 degrees F.

Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-souffles-recipe/index.html?oc=linkback

Chocolate glazed Donuts

GLAZED CHOCOLATE DONUTS

YIELD: 8 DONUTS

 

PREP TIME: 10 MINUTES

 

COOK TIME: 8 MINUTES

 

TOTAL TIME: 18 MINUTES

INGREDIENTS:

For the donuts:
1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/4 cup mini chocolate chips (optional)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 egg
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil
For the glaze:
1 1/2 cups powdered sugar
6 tablespoons whole milk
1 teaspoon vanilla

DIRECTIONS:

To make the donuts:
Preheat oven to 375 degrees.
In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, and baking soda.
In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil.
Stir the wet ingredients into the dry until just combined.
Spoon in a greased donut pan. (Most donut pans make 6 donuts. There will be enough batter for 8 donuts. If you don't want to do a second batch, just fill a muffin tin with the remainging batter and have a chocoalte muffin with your donuts.)
Bake for 8 minutes or until the tops spring back when you touch them.
Let the donuts cool in the pan before glazing.
To make the glaze:
In a small saucepan over low heat, combine the sugar, milk, and vanilla until well combined. Remove from the heat.
Dunk the donuts in the glaze to fully coat and place on a wire rack to set.