Desserts, Cakes & Cookies

Desserts, Cakes, & Cookies

Rava Laddoo

Submitted by rehanak55 on Thu, 2007-04-19 09:40
Chef's Name: 
Rehana Khambaty
Picture: 
Rava Laddoo.jpg
Ingredients: 
1 cup rava (semolina)
3/4 cup sugar
1/2 cup water
1/4 cup ghee (you can use less if you want, it is not critical to the recipe)
3 tbsps cashewnuts
3 tbsps golden raisins
1 tsp powdered cardamom powder
Preparation Method: 
  1. Melt the ghee in a saucepan or wok.
  2. Fry cashew nuts till golden brown and remove with a slotted spoon.
  3. Fry the raisins in the same ghee and remove with a slotted spoon.
  4. Fry the rava/semolina gently till golden brown and fragrant. There should be very noticable change in color and aroma when compared with the raw semolina. Set aside.
  5. Mix the sugar and water in a pan.
  6. Heat gently to a rolling boil and keep stirring.
  7. Check the sugar syrup for a 1-string consistency. This means that when you lift the spoon from the syrup and feel the syrup coating the back of the spoon, it should be very sticky. Blow on it a bit before you touch it - it will be hot!. Gently pinch and spread apart your forefinger and thumb. The sugar syrup should trail in a single strand between the two fingers. This is known as "one-string" sugar syrup.
  8. Slowly stir in the the semolina to avoid forming lumps.
  9. Stir in the cashews, raisins and cardamom powder.
  10. Remove from heat and let cool.
  11. When warm enough to handle, squeeze a handful of the mixture between your fingers and palm to form small balls.
 
 
Recipes: 
Desserts, Cakes & Cookies

Raisin Choco Oat cookies

Submitted by rehanak55 on Thu, 2007-04-05 11:26
Chef's Name: 
Rehana Khambaty
Ingredients: 
3/4 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 big sized Eggs
1 1/2 cups uncooked oats
1/2 cup Currants 
1 cup Dark Chocolate Chips
Preparation Method: 
  • Before you begin preheat the oven to 175 degrees.
  • Grease a baking tray.
  • Mix flour, baking soda, and, salt.
  • Cream sugar and butter.
  • Add vanilla essence, and, eggs one by one while mixing .
  • Add the flour and mix the oats.
  • Mix well and then add currants and chocolate chips.
  • Now drop one spoonful of the batter on inch apart on the greased baking tray.
  • Bake for 12 - 14 minutes or till golden in color.


Recipes: 
Desserts, Cakes & Cookies

Mango Crunch

Submitted by rehanak55 on Thu, 2007-04-05 10:53
Chef's Name: 
Rehana Khambaty
Ingredients: 
3/4 cup rolled oats
3 green apples, peeled & diced
1/2 cup brown sugar
1 mango, diced
1/3 cup flour
salt to taste
frozen curd or ice cream
3 tbsps oil
1/2 tsp ground cinnamon
Preparation Method: 
1.                  Preheat up oven to 350 degrees.
2.                  Combine rolled oats, brown sugar, flour, cinnamon, salt and oil in a mixing bowl.
3.                  Mix until all ingredients have blended well.
4.                  Add diced apples and mango to pie pan.
5.                  Cover with oat mix.
6.                  Bake for about 30 minutes.
7.                  Serve with frozen curd or non-fat ice cream.
Recipes: 
Desserts, Cakes & Cookies

Marble Tiramisu

Submitted by rehanak55 on Mon, 2007-04-02 04:19
Chef's Name: 
Rehana Khambaty
Ingredients: 
Cake:
  •     4 eggs
  •     3/4 cup castor sugar
  •     3/4 cup self raising flour
  •     3 tbsp Nescafé Classic coffee
  •     Ingredients: Filling
  •     500g mascarpone cheese
  •     1 cup castor sugar
  •     1 can x 170g Cream
  •     2 tbsp vanilla essence
  •     3 tbsp coffee
  •     3 tbsp orange juice
  •     200g milk cooking chocolate, broken into pieces
  •     100g dark cooking chocolate, roughly chopped
  •     To decorate:
  •     60g dark cooking chocolate, broken into pieces
  •     2 tbsp butter
  •     60g white cooking chocolate, broken into pieces
  •     2 tbsp butter
Preparation Time: 
12-15 mins.
Preparation Method: 
Preparation: Cake
  •              Lightly grease and spread a thin layer of flour at the base of a medium size spring release tin
  •              Beat the eggs till frothy and light. Gradually add the sugar and beat until the mixture leaves a thick trail when the whisk is lifted from the bowl
  •              Sift the flour and coffee over the mixture and fold in using a metal spoon. Turn into the prepared tin and level the surface
  •              Bake for 12-15 minutes until just firm to the touch. Transfer to a wire rack and set aside to cool
 Preparation: Filling
  •              Stir the cheese, sugar, Cream, vanilla, coffee and orange juice together until it is well mixed
  •              Melt the 200g milk chocolate and stir into the cheese mixture
  •              Dampen the sides and base of the cleaned tin and line with greaseproof paper. Cut the cake in half and place one layer in the prepared tin. Add half the cheese mixture and level with a spatula
  •              Scatter chopped dark cooking chocolate in a layer on top of the cheese mixture
  •              Add the remaining mixture and top with the cake, the uncut side facing upwards
  •              To decorate: Melt the dark and white chocolate separately, each with 2 tablespoons of butter. Place alternate large spoonfuls of the two chocolates on top of the cake and then tap the tin until they are both level
  •              Using a cocktail stick swirl the chocolate together until lightly marbled. Leave the cake until set, then carefully remove from the tin and peel away the lining paper
Tip: When adding the flour, stir the mixture gently in one direction to keep it fluffy
Recipes: 
Desserts, Cakes & Cookies

Muesli Cereal Cake

Submitted by rehanak55 on Mon, 2007-04-02 04:02
Chef's Name: 
Rehana Khambaty
Ingredients: 
 
1 cup or 200g unsalted butter, melted
2 eggs
½ cup or 100g sugar
1 tin ( 397gms.)  Sweetened Condensed Milk
1¾ cups or 250g plain flour, sifted
1 teaspoon baking powder
1½ teaspoons vanilla powder
1½ cups (150gms) muesli cereal
 
Preparation Time: 
15 mins.
Preparation Method: 
Combine butter, eggs, sugar, NESTLÉ Nestle Sweetened Condensed Milk, flour, baking powder, and vanilla in a bowl of electric blender.
  Blend on low speed until ingredients are combined, then blend on medium speed for 2 minutes or until mixture is smooth and changed in color.
  Add muesli cereal and stir into the mixture using a metal spoon.
  Turn the mixture into a greased loaf tin 30cm x 11cm and bake in a 170˚C preheated oven for 50 minutes or until a skewer inserted comes out clean.
Recipes: 
Desserts, Cakes & Cookies

Cream Cake with Strawberry and Pistachio

Submitted by rehanak55 on Mon, 2007-04-02 03:58
Chef's Name: 
Rehana Khambaty
Ingredients: 
15 slices or 450g white toast bread slices, crust removed
2 tablespoons icing sugar
½ cup or 100g melted butter
For the layers:
1 cup or 200g cream cheese
2 tins (170gms. each) Cream
1 tin (397gms.) Sweetened Condensed Milk
1 teaspoon vanilla powder
1 cup or 100g ground pistachio
10g gelatin powder dissolved in 3 tablespoons water
400g fresh strawberries, puréed
Additional 10g gelatin powder dissolved in 3 tablespoons water
Preparation Time: 
25 mins.
Preparation Method: 
Ground the bread and mix with the sugar and butter, press into 24cm round bottom loose cake tin.
  Blend cream cheese, NESTLÉ Cream, NESTLÉ Sweetened Condensed Milk and vanilla in a kitchen blender for 5 minutes or until it gets fluffy.
  Divide the mixture into 2 equal portions and place each in a bowl.
  Add the pistachio and melted gelatine to one cheese portion, mix well and pour over the bread crumb in the cake tin. Place in the fridge until it sets.
  Add the strawberry purée and additional melted gelatin to the remaining cheese portion, mix well and pour over the pistachio layer. Place in the fridge until it sets completely.
  Remove cake from tin, cut and serve.
  Tips: Spread strawberry jam over the cake and serve.
Recipes: 
Desserts, Cakes & Cookies

Creamy Kulfi

Submitted by rehanak55 on Fri, 2007-03-30 05:27
Chef's Name: 
Rehana Khambaty
Ingredients: 
  1. 1 Tin sweet condensed milk
  2. 1 Tin rainbow milk
  3. 3 slices bread
  4. 2 tins nestle fresh cream
  5. 2 mangoes medium size or cheeku
  6. chopped almonds and pistacios
  7. powdered cardamoms (few)
  8. kulfi molds or ice cube trays
  

 
Preparation Method: 
  
  1. Simple but yummy :).Put the ingredients in a blender and blend..
  2. Add cardamoms.. pour into moulds..and freeze...
  3. when about to serve,sprinkle chopped almonds and pistachios on it...delicious kulfi ready.
Recipes: 
Desserts, Cakes & Cookies

Coconut Milk Payasam

Submitted by rehanak55 on Mon, 2007-03-26 06:28
Chef's Name: 
Rehana Khambaty
Ingredients: 
  1. Rice 1/4 cup
  2. Coconut 1 (Big)
  3. Jaggery 3/4 cup
  4. Cardamom 2
  5. Cashew nuts 4
  6. Ghee 2 tbsp
Preparation Method: 
  1. Clean and wash the rice.
  2. Grind coconut and extract milk.
  3. Cook the rice in the coconut milk till the rice is soft and smooth.
  4. Dissolve the jaggery in the coconut milk till the jaggery is completely dissolved and bring it to a boil.
  5. Remove from the stove and mix it with the cooked rice well.
  6. Add the crushed cardamoms and cashew nuts fried in ghee to the mixture (payasam).
  7. Add the coconut milk to the payasam and serve.
Recipes: 
Desserts, Cakes & Cookies

Carrot Milk Pudding

Submitted by rehanak55 on Mon, 2007-03-26 05:59
Chef's Name: 
Rehana Khambaty
Ingredients: 
  1. 4 cups milk
  2. 1 1/2 cups grated carrot
  3. 1/3 cup sultanas
  4. 1/2 cup castor sugar
  5. 1/4 tsp. ground cinnamon
  6. 1/4 tsp. ground cardamom
  7. 1/3 cup cream
  8. 2 tbsp. shelled
  9. chopped pistachios
Preparation Method: 
  1. Pour milk into a large, heavy bottomed based pan. Place over a medium heat.
  2. Stir as it comes to the boil, reduce heat to low and leave until it reduces to about half its original volume. Stir occasionally to prevent it catching on the pan base.
  3. Add carrot and sultanas and cook a further 15 mins.
  4. Add sugar, cinnamon, cardamom and cream and cook, stirring, until the sugar dissolves. Serve warm in small dishes; sprinkle with pistachios.
Recipes: 
Desserts, Cakes & Cookies

Pumpkin Pie Pancake

Submitted by rehanak55 on Mon, 2007-03-26 05:39
Chef's Name: 
Rehana Khambaty
Ingredients: 
  1. 2 cups pancake, waffle mix or biscuit mix
  2. 2 tablespoons brown sugar
  3. 1 tablespoon cinnamon
  4. 1 12-ounce can evaporated milk
  5. 1 cup pumpkin
  6. 3 tablespoons vegetable oil
  7. 2 teaspoons vanilla extract
  8. 2 eggs
  


Preparation Method: 
  
  1. Mix first 3 ingredients in medium bowl
  2. Then add the rest of the ingredients and beat until smooth.
  3. Cook in a frying pan over medium heat until edges are dry and some bubbles form.
  4. Turn and cook until other side browned.


Recipes: 
Desserts, Cakes & Cookies

Pages