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.

VEGETABLE-CHICKEN SOUP

Vegetable-chicken soup

Ingredients

• Onion-1
• Tomato-1
• Cabbage-1 Leaf
• Carrot-1/2 Portion
• Boneless Chicken-4-5 Piece
• Salt-As Needed
• Pepper Powder-As Needed
• Corn Flour-1 Tablespoon

Method

STEP-1

Cut the vegetables into cubes.

STEP-2

Then cook the vegetables along with chicken, salt and 2 cups of water.

STEP-3

Crush the cooked vegetables with a spoon.

STEP-4

Dilute corn flour in 2 tablespoon of water and pour into the cooked vegetable.

STEP-5

Boil it until it become thickens.

STEP-6

Add pepper powder.

Serve hot.

EASY COOKIES DESSERT/EASYD EESRT IN GLASS/3 INGREDIENTS DESSERT

Easy Cookies Dessert/Easy Dessert In Glass/3 Ingredients Dessert

Ingredients

• Chocolate Chip Cookies-10-12
• Whipping Powder-1 Packet
• Milk-115 Ml
• Vanilla Essence-1 Teaspoon
• Coffee-1/4 Cup

Method

STEP-1

Blend whipping powder, milk and vanilla essence in a deep bowl.

Beat on high speed with hand or electric mixer for about 4 minutes or until topping thickens and forms light, fluffy peaks. Set aside.

STEP-2

Dip cookies in coffee and place it in a glass as first layer.

STEP-3

Then pip the whipping cream through a piping bag as second layer.

STEP-4

Repeat the same process.

BLUEBERRY PANCAKE

Blueberry Pancake

Ingredients

• All Purpose Flour-1/2 Cup (125 Ml)
• Corn Flour-1/2 Tablespoon (7.5 Ml)
• Baking Powder-3/4 Teaspoon (3 Ml)
• Salt-A Pinch
• Egg-1      
• Milk-1/2 Cup (125 Ml)
• Sugar/Honey 2 Tablespoon
• Blueberries-1/4 Cup
• Butter-For Cooking Pancakes
• Honey-To Serve

Method

STEP-1

Combine flour, corn flour, baking powder and salt in a bowl.

STEP-2

In another bowl whisk egg, milk and sugar/honey.

STEP-3

Pour the egg mixture over the dry ingredients and stir gently until combined.

STEP-4

Toss blueberries with some (1/2 teaspoon) flour in a bowl to keep them from sinking to the bottom of the batter then fold them in.

STEP-5

 Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

 Brown on both sides and serve hot.

STEP-6

Serve with a drizzle of honey.

BUTTER CHICKEN

Butter Chicken

Ingredients

• Boneless Chicken-1/2 K (Cut Into Strips)
• Cumin Seeds-1/2 Teaspoon
• Chopped Onion-1 Big
• Ginger Garlic Paste-1 Tablespoon
• Green Chilly-2
• Chopped Tomato-1
• Nuts-12-15
• Kashmiri Red Chilly Powder-1 Tablespoon (Up To Your Spice Level)
• Coriander Powder-2 Tablespoon
• Kasoorimethi(Dried Fenugreek Leaves)-1 Teaspoon
• Ketchup-2 Tablespoon
• Fresh Cream-1/2 Cup
• Garam Masla-1/2 Teaspoon
• Salt-As Needed
• Oil-3 Tablespoon (For Frying)
• Butter-1 Tablespoon
• Chopped Coriander Leaves-As Needed

For Marination

• Ginger Garlic Paste-1 Tablespoon
• Kashmiri Red Chilly Powder-1 Tablespoon (Up To Your Spice Level)
• Coriander Powder-1 Tablespoon
• Salt –As Needed

Method

STEP-1

Cut chicken into thin slices and apply ginger garlic paste, red chilly powder, coriander powder and salt.

STEP-2

Marinate for 1 hour and shallow fry in oil and set aside.

STEP-3

 In that fried oil add, cumin, onion and ginger garlic paste. Saute it.

STEP-4

Then add spices (red chilly powder, coriander powder and kasoorimethi)tomatoes, cashew nuts and cook covered with little water till everything is mashed up.

STEP-5

Then put it in a blender with enough water and make a paste.

STEP-6

Heat butter in a pan and pour the grinded paste along with 2 cups water.

Cook on medium flame.

STEP-7

Then add ketchup and fresh cream. Mix well.

STEP-8

Finally add chicken pieces along with gram masala and cook for 5 minutes in medium flame.

Sprinkle chopped coriander leaves.

WATERMELON DRINK

Watermelon Drink

Ingredients

• Watermelon chunks-3 cup
• Water-1 ½ Cups
• Sugar –As Needed
• Ice Cubes-Optional

Method

STEP-1

Cut the watermelon into chunks removing the rind and seeds. 

STEP-2

In blender, combine watermelon, water and sugar and puree.

STEP-3

Pour into the glass and chill before serving.

MUTTON MASALA

Mutton Masala

Ingredients

• Mutton-1/2 K
• Sliced Onion-2
• Pepper Powder-1/2 Teaspoon
• Coriander Powder-1 Teaspoon
• Chopped Coriander Leaves-As Needed
• Coconut Oil-2 tablespoon
• Salt-As Required

For Marination

• Red Chiily Powder-1 Teaspoon
• Pepper Powder-1 ½ Tablespoons (Up To Your Spice Level)
• Turmeric Powder-1/2 Teaspoon
• Coriander Powder-2 Tablespoon
• Yogurt-1 ½ Tablespoon
• Garam Masala-1 Teaspoon
• Fennel Seed Powder-1/2 Teaspoon
• Salt-As Needed

Method

STEP-1

Marinate the mutton with ingredients listed under “for marination”. (1 hour)

STEP-2

Take a pressure cooker, put marinated mutton along with ¼ cup of water and pressure cooks this till done. Set aside.

STEP-3

In a pan, pour coconut oil and add the onions. Saute it till onions become soft.

STEP-4

Then add ½ teaspoon pepper powder, 1 teaspoon coriander powder and salt. Saute it for another 2 minutes

STEP-5

Add the cooked mutton pieces and pour some water. Cook it for some time.

STEP-6

Add coriander leaves.

MANGO CHAMMANTHI/MANGA CHAMMANTHI/RAW MANGO CHAMMANTHI

Mango Chammanthi/Manga Chammanthi/Raw Mango Chammanthi

Ingredients

• Raw Mango-2 Medium Size
• Shredded Coconut-1 Cup
• Whole Red chilly-6-7(Up To Your Spice Level)
• Salt-As Needed

For Seasoning

• Coconut Oil-1 Tablespoon
• Mustard Seeds-1/2 Teaspoon
• Curry Leaves-1 String

Method

STEP-1

Grind the raw mango with red chilly, shredded coconut and salt.

For Seasoning

STEP-2

Pour coconut oil into the pan and splutter mustard seeds.

STEP-3

Add curry leaves

STEP-4

Then mix the with grind mango.