EGGLESS ROSE CAKE

Eggless Rose Cake

                                                     (In Nonstick Pan)

You’ll need

1.        All Purpose Flour – 1 ½ Cup

2.       Cocoa Powder –3 Tablespoon

3.       Baking Soda –  ¾ Teaspoon

4.       Baking Powder-1 1/2 Teaspoon

5.        Salt – ¼ Teaspoon

6.       Water –3/4 Cup

7.        Condensed Milk-1 Cup

8.       Butter(Room Temperature) – ¾ Cup

9.       Vanilla Essence – 1 1/2 Teaspoon

For decorating

1.        Whipping Cream-500 Ml

2.       Powdered Sugar-1 Cup

3.       Vanilla Essence-1 Tablespoon

4.       Sugar Syrup- ¼ Cup

Method

1-Grease a nonstick pan and keep it ready.

2-In a deep bowl, combine together all purpose flour, cocoa powder, baking soda, baking powder and salt and keep it ready.

3-In another bowl, mix butter and water and whisk it well.

4-Then add condensed milk, again whisk till everything is incorporated well. Add vanilla essence to this and combine well.

5-To this add half of the flour mixture and mix till well combined. Then add the remaining flour mixture and mix. Make sure everything is incorporated well. Do not overmix.

6-Pour this batter to the non stick pan and close the lid. Cook in medium- low flame for about 25-30 minutes or till a wooden skewer or a tooth pick inserted at the center of the cake comes out clean. Remove the cake from the pan and let it cool. Now move it to the wire rack and cool it completely. Cut it to two halves.

For decorating

7-Whip the chilled whipping cream in the cooled bowl till light and creamy. Add powdered sugar and vanilla essence and whip well till stiff peaks are formed.

Place a layer of cake over the cake board. Sprinkle little sugar syrup all over. Now spread half cup of whipped cream over the cake layer

Place the second layer of cake over the cream.

Apply a generous amount of whipping cream on top and sides of cake and smooth it with a spatula. Pipe cream on the crumb coated cake like a rose. 

CREAMY VANILLA SWISS ROLL

Creamy Vanilla Swiss Roll

–Strawberry and Cream Filling-

You’ll need

1.        Egg - 3

2.       Powdered Sugar - ¾ Cup

3.       Vanilla Essence - ¼ Teaspoon

4.       All Purpose Flour - ¾ Cup

5.        Milk Powder – ½ Cup

6.       Milk - 2 Tablespoon

For cream filling

1.        . Whipping cream-500 ml.     
2.        .  Sugar powder-1 cup.      
3.           Vanilla essence-1 teaspoon.       
4.      Strawberries-7-9

Method

1-Preheat the oven to 180 degree. Grease and line a swiss roll tin (rectangle shaped pan) with parchment paper. Keep it ready. Sift together all purpose flour and milk powder. Keep it aside.

2-In a deep bowl beat together egg, powdered sugar and vanilla essence with an electric beater till it double in size, for about 8 - 10 minutes.

3-Fold in the sifted all purpose flour – milk powder to this slowly. Also add 2 tablespoon milk to it and slowly combine. Pour this batter to the lined swiss roll pan and spreads it evenly. Bake it for about 10 - 12 minutes (until springy to the touch).

4-Lay a damp towel over the work space, top it with a parchment paper and dust it with little powdered sugar. Move the baked cake upside down to the dusted parchment paper. Peel the parchment, used while baking, from the cake and then roll the cake along with the dusted parchment paper. Cover it with the damp cloth and leave it to cool foe about 20 - 25 minutes.

For cream filling

1-Beat whipping cream with powdered sugar and vanilla until smooth. Refrigerate until cake has cooled completely and ready to fill.

2-Unroll the cake and spread whipping cream all over the cake ½-inch from the edges. Roll the cake back up and place seam side down on a platter. (Some of the filling will gush out while rolling. Just discard whatever comes out.) Cover with plastic wrap and place in the fridge for at least an hour before serving. Dust with powdered sugar, garnish with fresh strawberries, slice, and serve.

FRUIT TART

Fruit tart

Ingredients

Pastry

• Butter, Melted-1/2 Cup
• Flour-1 1/2 Cups
• Sugar-1/4 Cup
• Ground Cinnamon-1/4 Teaspoon

Filling

• Sugar-1/4 Cup
• Cornflour-2 Tablespoons
• Salt-1/4 Teaspoon
• Milk-1 Cup
• Egg-1
• Vanilla Extract-1 Teaspoon
• Whipping Cream-1/2 Cup

Garnish

• Fruit, Such As Raspberries, Red And Green Seedless Grapes, Kiwi, Oranges etc

Method

Prepare pastry

STEP-1        

Preheat oven to 375° F(180 degrees).

STEP-2

Combine butter, flour, sugar and cinnamon in medium bowl. Knead mixture with hands until blended.

STEP-3

Pat dough onto bottom and up sides of seven 3.9*.7” round fluted mini tart pans with removable bottoms.

STEP-4

Bake pastry 20 to 25 minutes or until lightly golden.

Remove from oven and cool completely.

Prepare filling

STEP-5

Combine sugar, cornstarch, milk and salt in a saucepan; stir in mixture until smooth.

 Cook over medium heat until mixture boils, stirring constantly. Boil one minute.

STEP-6

Beat egg slightly in a bowl.

 Slowly pour egg mixture into milk mix, stirring quickly to prevent lumping.

Cook, stirring until thickened. Do not boil.

Cover with plastic wrap; refrigerate until custard is cold.

STEP-7

Fold in whipped cream.

STEP-8

Spoon mixture into pastries.

To serve

STEP-9

Arrange fruit as desired on tarts.

GUAVA MILKSHAKE

Guava Milkshake

Ingredients

• Guava (Big)-2
• Cold Milk-2 Cup (400 Ml)
• Sugar-4 Tablespoon
• Milk Powder-3 Tablespoon
• Guava Slice and Mint Leaves For Serving

Method

STEP-1

Blend guava, milk, milk powder and sugar well.

STEP-2

Strain it.

STEP-3

Pour the strained guava smoothie into serving glasses and serve with sliced guava  and mint leaves.

CHOCOLATE BALLOON BOWLS

Chocolate Balloon Bowls

Ingredients

• Chocolate Chips-1 Cup
• Coconut Oil-1 Tablespoon
• Balloons
• Whipping Cream (Your Choice)
• Strawberries (Your Choice)

Method

STEP-1

Wash your balloons, blow them up.

STEP-2

Add the chocolate and coconut oil to a bowl and place over a pot with simmering water until melted or place into the microwave to melt.

Allow the chocolate to cool to room temperature. (The balloons will burst if the chocolate is too warm.)

STEP-3

Dip one end of each balloon in chocolate.

Take the balloon out and allow any excess chocolate to drip back into the melted chocolate.

 Place them on baking sheet or directly into serving plate.

STEP-4

Wait for the chocolate to dry, and then pop the balloons.

STEP-5

Fill the bowls with the delicacy of your choice. Suitable additions include small fruits such as strawberries or cherries, a fruit salad for dessert, small cookies, truffles, little chocolates, candies, etc. You might even scoop in some mousse, cold custard or ice cream.

CARROT CAKE

Carrot Cake

Ingredients

• Carrot-3(Medium Size)
• Egg-3
• Oil-3/4 Cup (180 Ml)
• Flour-2 Cup (500 Ml)
• Sugar-1 ½ Cup (375 Ml)
• Baking Powder-1 Tablespoon
• Salt-A Pinch

Whipping Cream Frosting

• Whipping Powder-2 Sachet (72 G)
• Milk-1 Cup (230 Ml)
• Vanilla Essence-1 Teaspoon

For Decoration

• Carrot-1
• Water-1/3 Cup (80 Ml)
• Sugar-1/4 Cup (60 Ml)

Method

STEP-1

Preheat the oven to 180°C (350°F).

STEP-2

Oil a cake tin and sprinkle some flour in it and coat it on all sides. Keep aside.

STEP-3

Add the carrots, the eggs and the oil in a blender and blend until it become a fine paste.

STEP-4

In a bowl, mix flour, salt, sugar and baking powder.

STEP-5

Pour the carrot-egg-oil puree in to the dry ingredients mixture.

STEP-6

Pour this into a well oiled tin and bake it in the oven for 45 minutes at 180°C (350°F).

STEP-7

Whipping cream frosting

Beat whipping powder ,vanilla essence and milk on high speed with hand or electric mixer for about 4 minutes, or until it thickens and forms light, fluffy peaks.

STEP-8

For decoration

With vegetable peeler, peel carrots, and then peel into long, thin ribbons.

In a saucepan, heat sugar and water to boiling, stirring.

Add carrot ribbons and cook 2 minutes; drain well, then pat dry.

STEP-9

Assembling

Add a dollop of whipped cream and cover the entire cake with whipped cream.

Arrange carrot ribbons all around. 

AVOCADO-CHOCOLATE PARFAIT

Avocado Chocolate Parfait

Ingredients

For Avocado Layer

• Avocado-1
• Cold Milk-1/4 Cup
• Milkmaid-1/4 Cup (As Needed)

For Chocolate Layer

• Avocado-1
• Cold Milk-1/4 Cup
• Coco Powder-4-5 Tablespoon
• Milkmaid -1/4 Cup (As Needed)

Method

STEP-1

For avocado layer

Add the ingredients(avocado,milk and milkmaid) to the food processor and process until smooth.

Transfer avocado paste to a bowl and set aside.

STEP-2

For chocolate layer

Add the ingredients(avocado,milk,milkmaid and cocoa powder) for the chocolate layer to the food processor and blend until smooth.

Transfer the chocolate avocado paste to a bowl and set aside.

STEP-3

For layering

Spoon some of either pudding into the bottom of glasses and tap to settle.

Top with other flavor and tap to settle.

Continue alternating between chocolate and avocado layers until the glasses are full.

If serving immediately, top with a sprinkle of cocoa powder and wafer rolls.

Otherwise, cover with plastic wrap and refrigerate (for up to 24 hours) until ready to eat.

AVOCADO PUDDING

Avocado Pudding

Ingredients

• Avocado-2
• Milk-2 ½ Cups
• Condensed Milk-1/2 Cup(As Needed)
• China Grass-10 G

Method

STEP-1

Soak china grass in ½ cup of water for 10 minutes.

STEP-2

Meanwhile, Boil milk by adding condensed milk, stirring continuously.

STEP-3

 Blend avocado along with boiled milk into a smooth paste. Set aside.

STEP-4

In a saucepan melt the soaked china grass along with water.

Keep on stirring in medium flame until china grass melts completely.

STEP-5

Remove from flame and mix with avocado-milk paste.

Pour the mixture into a  pudding tray and refrigerate until set.

2-INGREDIENT BANANA PANCAKES

2-Ingredient Banana Pancakes

Ingredients

• Ripe Banana-1
• Eggs-2
• Butter/Vegetable Oil-For Cooking Pancakes
• Honey/Maple Syrup-For Serving(Optional)

Method

STEP-1

Peel the banana.

Mash up banana in a large bowl.

STEP-2

Whisk eggs and add to banana paste.
Or
You can grind banana along with egg in a mixer.

STEP-3

Heat a pan over medium heat. 

Melt a little butter or a little vegetable oil in the pan to prevent sticking.

STEP-4

Drop 2 tablespoons of batter onto the hot pan. 

Cook the pancakes until the bottoms look browned and golden when you lift a corner.

STEP-5

Flip the pancakes

Cook until the other side is also golden-brown.

STEP-6

Serve with maple syrup, honey, jam, or any extra toppings you'd like.

BASIC PANCAKE

Basic Pancake

Ingredients

• All Purpose Flour-2 Cups
• Milk-1 ½ Cups
• Egg-1         
• Sugar-1/3 Cup
• Salt- A Pinch
• Vanilla Essence-2 Teaspoon
• Baking Soda-1/4 Teaspoon
• Butter/Oil-For Greasing the Pan
• Maple Syrup/Honey-To Serve

Method

STEP-1

Sift flour, salt and baking soda into a bowl. Stir in sugar.

STEP-2

Whisk milk, egg and vanilla together in another bowl.

STEP-3

Add milk mixture into flour mixture. Whisk until just combined.

STEP-4

Heat a non-stick frying pan over medium heat.

Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. 

STEP-5

Repeat with remaining mixture.

Serve with maple syrup/honey.

KIWI TREAT

Kiwi Treat

Ingredients

• Kiwi-2 (Peeled and Cut Into 4/5 Slices)
• Chocolate, Broken Into Pieces-1 Cup
• Vegetable Oil/Coconut Oil-1 Teaspoon
• Pistachios, Sprinkles-For Coating
• Pop sticks

Method

STEP-1

Peel and slice Kiwi into thick slices.
Insert stick in each slice and place on parchment or wax paper and freeze for 1hour.

STEP-2

Melt the chocolate in a bowl over simmering water or in the microwave by stirring occasionally.

Allow to cool slightly so the chocolate is thicker and adheres the kiwifruit.

STEP-3

Place each coating (pistachios and sprinkles) in separate flat plates.

STEP-4

Dip each kiwi into the melted chocolate partially or fully.

 Gently shake off excess.

STEP-5

 Then roll in the desired coating.

Allow to set in refrigerator.

BLUEBERRY SMOOTHIE

Blueberry Smoothie

Ingredients

• Blueberry-1 Cup (30 Nos)
• Cold Milk-1 ½ Cup (300 Ml)
• Fresh Cream-4 Tablespoon
• Sugar/Honey – As Needed

Method

STEP-1

In a blender, combine blueberries, cold milk, fresh cream and sugar/honey.

STEP-2

Blend on high speed until smooth.

STEP-3

Pour into two glasses; serve immediately.

SWEET CORN SOUP

Sweet Corn Soup

Ingredients

• Fresh Corn Kernels/1 Can Corn (165 G)-Approximately 1 Cup
• Beaten Egg-1
• Corn Flour-2 Tablespoon (Dissolved In 4 Tablespoon of Water)
• Salt-As Required
• Sugar-1 Tablespoon
• Chicken Stock -1 Piece

Method

STEP-1

Place a wok over high heat with half a wok of water.

STEP-2

Pour in the corn kernels when the water is boiling. Stir and cook the kernels.

 Turn off the heat and drain the corn through a colander. Put into a plate or a bowl.

STEP-3

Place the wok over high heat and add in 3 cups (600 ml) of water. Add in corn, sugar, salt and chicken stock, and boil for 10 minutes.

STEP-4

Add the corn flour paste and beaten egg. Stir and simmer for 2-3 minutes more till the soup thickens and the egg gets cooked.

ROSE KHEER/ROSE PAYASAM/ROSE-SAGO KHEER

Rose Kheer/Rose Payasam/Rose-Sago Kheer

Ingredients

• Rose Petals-From 1 Big Rose
• Sago Seeds (Chowari)-1/4 Cup
• Milk-2 Cup (400 Ml)
• Sugar-4 Tablespoon (Up To Your Sugar Level)
• Milkmaid-3 Tablespoon
• Salt- A Pinch
• Rose Essence-2-3 Drops (Optional)

For Crushing

• Rose Petals-5-6
• Honey-1/4 Teaspoon

Method

STEP-1

Crush rose petals (5-6) and honey in a mixer. Set aside.

STEP-2

Cook the sago seeds (chowari) in 3-4 cups of water.

 Let cook until the sago gains size and looks translucent. Remove from fire and drain immediately. Add some cold water. It will keep the sago seeds from sticking to each other. Set aside.

STEP-3

Heat up another vessel.

Add milk along with milkmaid, sugar, rose petals (from 1 big rose) and salt, mix well.

Boil it on low flame until it reduces to ¾.

STEP-4

Then add cooked sago seeds (chowari) and crushed rose. Cook for another 2 minutes.

STEP-5

 Finally add rose essence. (Optional)

Garnish with rose petals just before serving.