Recipes from cutedoll_adi

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Latest Recipes by cutedoll_adi





Saturday August 06, 2005

Bread and Butter Pudding

This divine dessert is a great way to use up leftover French bread.

Prep 15 min
Start To Finish 1 hr 15 min
Makes 8 servings


INGREDIENTS -
8 slices French bread, each 1/2 inch thick
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon
3 eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups milk, scalded and cooled
For Serving
Powdered sugar, or if desired use tangy sauce (recipe mentioned below)

METHOD -
1. Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole sprinkle with cinnamon. Beat eggs slightly in medium bowl mix in granulated sugar, vanilla and salt. Stir in milk pour over bread.
2. Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
3. Remove casserole from hot water. Sprinkle with powdered sugar or a couple of spoons of sauce ladlled on top. Serve warm. Store covered in refrigerator.


Whiskey Sauce -

1 cup packed brown sugar
1/2 cup butter or margarine
2 tablespoons whipping (heavy) cream
3 to 4 tablespoons bourbon or 2 teaspoons brandy extract

Heat all ingredients to boiling in heavy 1-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Serve warm or cool.

Posted by cutedoll_adi at 3:25 PM
1 Comments

Thursday July 28, 2005

Beer-Lover's Peanuts

Serve these easy-to-make, spicy snacking nuts with plenty of ice-cold beverages.

Prep 5 min
Start To Finish 10 min
Makes 8 servings (1/4 cup each)


INGREDIENTS
2 teaspoons vegetable oil
1 1/2 teaspoons Cajun seasoning
1/4 teaspoon ground red pepper (cayenne)
2 cups lightly salted dry-roasted peanuts

METHOD -
1. Heat oil in 10-inch skillet over medium heat. Stir in Cajun seasoning and red pepper. Stir in peanuts.
2. Cook about 2 minutes, stirring constantly, until peanuts are evenly coated and hot. Cool slightly. Serve warm or cool. Store tightly covered up to 3 weeks.

Substitution
Use chili powder for the Cajun seasoning for a milder flavor.
Planned Left-do-overs
Leftover peanuts make an unusual, fun topping for an ice-cream sundae!

Posted by cutedoll_adi at 3:56 PM
1 Comments

Thursday July 28, 2005

Noel Spritzer

You can mix up a sparkling no-fuss holiday beverage in just couple of minutes.

Prep 10 min
Start To Finish 10 min
6 servings (3/4 cup each)


INGREDIENTS -
2 cups chilled dry white wine or nonalcoholic wine
or apple juice
1 cup chilled cranberry-apple juice drink
1 cup chilled sparkling water
Apple slices(sliced very wafer-thin), if desired
Fresh mint leaves, if desired

METHOD -
1. Mix wine, juice drink and sparkling water.
2. Serve over ice. Garnish with apple slices and mint.

Variations
This recipe can easily be doubled or tripled. Use your favorite juice flavors, or try a more unusual blend such as guava-pineapple, in this refreshing mixture of wine and sparkling water.
Special Tips
Pour this sparkling beverage into crystal glasses or goblets for an elegant presentation.

Posted by cutedoll_adi at 3:27 PM
1 Comments

Thursday July 28, 2005

Frosty Fruity Sodas


You're only three ingredients and 15 minutes away from these refreshingly delicious beverages.

Prep 15 min
Start To Finish 15 min
Makes 8 servings

Ingredients -
2 cups cranberry juice cocktail, chilled
2 cups raspberry sorbet
3 cups (24 ounces) ginger ale, chilled
Candy sprinkles, if desired

METHOD -
1. Pour 1/4 cup juice into each of 8 glasses or paper cups. Top each with 1/4 cup sorbet and 3 ounces ginger ale.
2. Sprinkle with candies. Serve immediately.

Special Touch
Look for fun straws in party stores to add a party finish to these fruity sodas. Top off the sodas with an animal cracker to complete a zoo-themed party.
Variation
Any sorbet works in place of the raspberry. Rainbow sorbet is perfect for those who can't pick just one flavor!

Posted by cutedoll_adi at 3:33 PM
0 Comments

Thursday July 28, 2005

Starry Ice Beverage Cooler

Special occasion? Fresh herbs, lemon stars and whole cranberries decorate an icy and impressive drink server.

Prep 20 min
Start To Finish 1 days 20 min
Makes 1 beverage cooler


INGREDIENTS -
1/2-gallon paperboard milk carton
1-liter clear plastic soft drink bottle
Ice cube
Lemon peel, cut into star shapes
Cranberries
Fresh herb sprigs, such as thyme or rosemary
Water

METHOD -
1. Open milk carton completely at top wash inside. Wash plastic bottle inside and out remove any labels. Place plastic bottle in center of milk carton. Fill milk carton with ice cubes.
2. Arrange lemon peel, cranberries and herbs among ice cubes toward sides of milk carton. Tape top of bottle to milk carton to keep it from floating. Fill milk carton with water (do not fill bottle).
3. Freeze about 24 hours or until firm. Peel off milk carton. To use, place beverage cooler in deep tray. Fill bottle with beverage, using a funnel.

Serve With
Fill a cooler with your favorite white wine or fruit punch recipe.
Succesful Usage
Use a cloth napkin or towel to hold the beverage cooler when you pour to catch drips from the melting ice.

Posted by cutedoll_adi at 3:41 PM
0 Comments

Thursday July 28, 2005

Watermelon Lemonade with Kiwifruit Splash

Want to wow friends with a non-alcoholic beverage? Here's one that will do just that!

Prep 10 min
Start To Finish 1 hr 10 min
12 servings (1 cup each)


INGREDIENTS -
4 kiwifruit, peeled and cut into fourths
1 tablespoon sugar
8 cups cubed seedless watermelon
2 cans (12 ounces each) frozen lemonade concentrate
4 cups water

METHOD -
1. Place kiwifruit and sugar in blender. Cover and blend on medium speed just until smooth. Freeze 1 to 2 hours or until firm.
2. Place watermelon in blender or food processor (blender will be full until blended). Cover and blend on medium speed until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture mix well.
3. Pour watermelon lemonade into glasses. Spoon dollop of frozen kiwifruit on top. Serve immediately.

Do Ahead
Blend the watermelon the day before and store in the fridge.
Special Touch
Garnish each drink with a slice of watermelon and kiwifruit. If you like, moisten rims of the glasses and dip in coarse sugar crystals, then fill with watermelon lemonade.
Successful Serving
Don't worry if you find a few seeds in your watermelon. Seedless watermelons actually do have a few seeds however, they are usually small and edible and will be virtually undetectable by the time you blend the mixture.

Posted by cutedoll_adi at 3:52 PM
0 Comments

Thursday May 19, 2005

Batata Vada ( Potato Balls, Spicy )

This is a nice and easy snack to make. It comes under under the heading of 'street foods of India'.
Makes 8-10

INGREDIENTS -
For potato balls
• 250 gm. potatoes, boiled with skin, peeled and mashed
• 1 inch piece ginger, peeled and grated
• 2 green chillies, finely chopped
• 1 tbs. finely chopped coriander leaves
• 1 tbs. roasted peanuts, skinless, coarsely ground
• 1 tsp. anar-dana (dry pomegranate seeds)powder.
• 1 tsp. Chat Masala.
• 1 large slice of bread, soaked in water for 2 minutes, water squeezed out and mashed.
• Salt to taste
• Oil for deep frying
Batter
• 1/2 cup or 120 gm. besan or gram flour
• 1/4 tsp. salt
• Water to make a batter of coating consistency

METHOD -
1. Place all ingredients for potato balls in a large bowl and mix well.
2. With greased hands, divide this mix into 8-10 portions and roll into balls.
3. Make a thick batter of besan of a coating consistency.
4. Heat oil in a wok or kadhai. It should not be smoking hot. To check the correct temperature, drop a tiny amount of batter into hot oil, it should fizz and rise to the surface quickly.
5. Lift each ball and dip it into the batter and drop gently into the hot oil. Fry until golden brown and crisp.
6. Serve hot with your favourite sauces or chutneys.

Posted by cutedoll_adi at 4:13 PM
0 Comments

Thursday May 19, 2005

Mango Mousse

Mango mousse is a light fruit mousse with a delicate, tropical flavour. This recipe follows the basic mousse recipe. Quantities are approximate and I have used tinned mango pulp. Tinned puree is already sweetened, so don't add any more honey, unless you have a sweet tooth. I guess, it will work with many other fruit purees like peaches, apricots, soft berries etc. Apricot and peaches will need to be blanched, before pureeing, to stop them discolouring. Serves 6

INGREDIENTS -
• 400 ml. mango puree, tinned
• 300-400 ml. fresh double cream
• 2-3 egg whites
• 1/2 envelope or 5 gm. unflavoured gelatine, dissolved in hot water (follow instruction on the packet). You can find vegetarian gelatine substitute in supermarkets and health food shops.
• Optional 2 tbs. honey, if you like your mousse to be sweeter

METHOD -
1. Use tinned mango puree, since it is already sweetened, u might need to add reqd. amounts of sugar if using fresh mangoes & making puree.
2. Put a couple of tablespoons of hot water in a small bowl, sprinkle the gelatine over the hot water and allow to stand for a few minutes, to soften the gelatine. If it doesn’t dissolve fully, stand the bowl in hot water for a few minutes. It will melt and dissolve.
3. Beat egg whites until stiff (egg whites remain in the bowl, when it is turned upside down). Keep aside.
4. Beat cream in a separate bowl, until thick and makes peaks. Keep aside.
5. Add gelatine and honey, if used, to the mango puree and mix well.
6. Add mango puree to the cream and fold it in, using a plastic or wooden spatula and figure of 8 movement.
7. Add egg white to mango-cream mix and fold it in.
8. Transfer to a serving bowl. You can put 1-2 tsp. mango puree on the top of the mousse and give it a little whirl with a spoon, to make nice pattern on top. Chill until set.
9. You can also pour it in individual dessert dishes and chill until set.


Posted by cutedoll_adi at 3:56 PM
0 Comments

Thursday May 19, 2005

Aam Ki Kulfi ( Mango Kulfi)

Kulfi is a the famous Indian style icecream that gets its special texture from the small bits of milk-skin, from boiling the milk in an open wok, until it is condensed. Traditional Kulfi-wallahs still make it in little earthenware or terracotta cones, with earthenware lids. The lids are sealed with a salty dough.
Mango is perhaps the ,ost popular and loved fruits in India. It is also known as the 'fruit of kings and king of fruits'. This icecream is very easy to make and quite delicious.

INGREDIENTS -
• 400 gm. fresh mango pulp or a tin of mango pulp
• 400 gm. un-sweetened condensed milk
• Sugar to taste, if using fresh pulp. Tinned mango pulp is very sweet and does not need extra sugar.
• 250 ml. carton of double cream or whisking cream
• 1 egg white beaten until stiff

METHOD -
1. Whisk egg white until it stands in peaks. Keep aside.
2. Whisk everything else together with an electric beater.
3. Fold in egg white.
4. Freeze in an icecream maker or in a plastic tub in your freezer.
5. Take out of the freezer for 10 minutes before serving. This will soften it up.


Posted by cutedoll_adi at 4:05 PM
0 Comments

Wednesday July 20, 2005

BLUEBERRY PUDDING CAKE

INGREDIENTS -

1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla

METHOD -
1. Put oven rack in middle position and preheat oven
to 375°F. Butter a 9-inch square baking pan.
Stir together 1/3 cup sugar with water, lemon
juice, and cornstarch in a small saucepan, then
stir in blueberries. Bring to a simmer, then
simmer, stirring occasionally, 3 minutes. Remove
from heat.
2. Whisk together flour, baking powder, salt, and
remaining 1/2 cup sugar in a medium bowl.
3. Whisk together egg, milk, butter, and vanilla in a
large bowl, then add flour mixture, whisking until
just combined.
4. Spoon batter into baking pan, spreading evenly,
then pour blueberry mixture evenly over batter
(berries will sink). Bake until a knife inserted
into center of cake portion comes out clean, 25 to
30 minutes. Cool in pan on a rack 5 minutes.

Cooks' note
Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.

Makes 6 to 8 breakfast or dessert servings.

Posted by cutedoll_adi at 2:04 PM
0 Comments

Wednesday July 20, 2005

CORN CHOWDER

INGREDIENTS -

2 cups diced (1/4-inch) sweet onion (14 oz)
2 large carrots, cut into 1/4-inch dice (1 cup)
1 celery rib, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1 cup)
1/2 lb yellow-fleshed potatoes, peeled and cut into
1/4-inch dice
1/2 lb sweet potato (1 medium), peeled and cut into
1/4-inch dice
5 cups reduced-sodium vegetable broth (40 fl oz)
2 fresh thyme sprigs
3 cups corn
1 1/2 cups heavy cream
1 teaspoon fine sea salt
1 teaspoon black pepper
Garnish 2 plum tomatoes, seeded and diced
finely chopped fresh chives

METHOD -
1. Drizzle a little olive oil into a wide 6 - 8 quart
heavy pot over moderate heat, then add onion,
carrots, celery, and bell pepper and cook,
stirring, until onion is softened, 8 to 10 minutes.
2. Add all potatoes, broth, and thyme and simmer,
covered, until potatoes are just tender, about 15
minutes. Add corn and cream and simmer, uncovered,
10 minutes. Add sea salt and pepper.
3. Serve hot. Also sprinkle finely diced tomatoes &
chives on top.

Cooks' note
This can be served with your choice of bread or soup sticks or croutons.

Makes 8 servings.

Posted by cutedoll_adi at 2:14 PM
0 Comments

Wednesday July 20, 2005

NO-BAKE FRESH FRUIT PIE

ADVANCE PREPERATION
The pastry can be prebaked a day in advance or store-bought shell will do just fine. The filling should be made early in the day, and the pie filled and set to chill at least 3 hours before serving.

INGREDIENTS -
9-inch pie crust (store bought)
4 cups any combination of fresh berries, picked over, washed, hulled, if necessary, and drained until dry, and/or cut-up peeled fresh fruit, divided (1 1/2 cups and 2 1/2 cups), (Note try blueberries and peaches, or raspberries and nectarines, or blueberries and strawberries, or plums and peaches do not peel plums, nectarines or pears)
2/3 to 1 cup granulated sugar (depending on sweetness of fruit)
3 tablespoons cornstarch
1 cup water
1 tablespoon fresh lemon juice, or more as needed
2 tablespoons unsalted butter

METHOD -
1. In a food processor or using a fork, mash 1 1/2
cups of the cut-up mixed fruit or berries. Measure
the sugar, cornstarch, and water into a saucepan
and whisk until smooth. Stir in the mashed fruit
and cook over medium-low heat for 7 to 10 minutes,
or until the mixture is thick and clear. Stir in
the lemon juice.
2. Taste the cooked sauce and correct the balance of
sugar and lemon if necessary. Stir in the butter
and all the remaining cut-up fresh fruit and
berries. Firm fruits like apples or plums are best
slightly mashed into the cooked sauce, while
softer fresh fruits and berries should simply be
stirred in.
3. Chill until partially thickened, then spoon into
the cooked pastry shell and chill for at least 3
hours to set. Serve with ice cream or sweetened
whipped cream.


Yield One 9-inch pie serves 6 to 8

Posted by cutedoll_adi at 2:24 PM
0 Comments

Wednesday July 20, 2005

EASY RASPBERRY TRIFLE

INGREDIENTS -

1 4.4-ounce package Jello- brand custard dessert mix
3/4 cup raspberry preserves
2 10-ounce packages frozen raspberries in syrup,
thawed, drained,
1/4 cup syrup reserved
1 16-ounce frozen pound cake, thawed, crust trimmed,
cut into 1/2-inch-thick slices
3/4 cup cream Sherry
1 1/4 cups chilled whipping cream


METHOD -
Prepare custard mix according to package instructions.
Place in freezer until cold, stirring often, about 15 minutes.
Mix preserves and 1/4 cup reserved raspberry syrup in small bowl.
Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, trimming to fit.
Brush 1/4 cup Sherry over. Spread 1/4 cup preserve mixture over.
Reserve 12 raspberries.
Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup custard over.
Repeat layering 2 more times.
Cover chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
Beat cream in large bowl until stiff peaks form. Spoon cream onto trifle. Garnish with 12 raspberries.


Serves 10 to 12.

Posted by cutedoll_adi at 2:29 PM
0 Comments

Thursday July 28, 2005

Dreamy Tropical Cream Fizz

Make a tropical drink for kids and adults that doubles as dessert!

INGREDIENTS -
2 cups mango juice or tropical juice blend
1/4 to 1/2 cup lime juice (depending on how sour
you like it)
12 to 14 ice cubes
1 cup club soda
1 pint coconut ice cream, coconut sorbet or vanilla ice cream
Large candy sprinkles, if desired

METHOD -
1. Chill glass jars or goblets in freezer several hours before serving, if desired.
2. Place mango juice, lime juice and ice cubes in blender. Cover and blend on high speed about 45 seconds or until smooth. Pour mixture into 4 jars.
3. Pour 1/4 cup club soda into each of the jars. Add 1 large scoop ice cream to each jar. Garnish with candy sprinkles.


Posted by cutedoll_adi at 3:19 PM
0 Comments

Monday January 17, 2005

Kachche Kele Ke Kabab

Vegetable kebabs can be made using various seasonal vegetables. This recipe uses a mix of very green, raw bananas (not plantain) and potatoes. They can be served as a starter or as vegetable-burgers, placed between two bread buns. Do not be put off by the long list of ingredients, they are easy to make. Makes approximately 15-16. If you keep the size smaller for starters, numbers will be more. Serves 7-8

INGREDIENTS -
• 6 ( 1/2 kg) green bananas(not plantain)
• 1/2 kg potatoes
• 1 medium onion, peeled and finely chopped.
• 1 inch piece ginger, peeled and grated
• 2 cloves garlic, peeled and shredded (optional)
• 2 green chillies, finely shredded
• 2 tsp. dhania or coriander powder
• Red chilli powder to taste
• Salt to taste
• Oil for shallow frying
• 1 egg, beaten (use a little white flour or maida, dissolved in water, if you do not eat eggs)
• Bread crumbs, made from 2-3 slices of bread.

METHOD -
1. Boil bananas and potatoes in their skin until tender. You can cook them either in a pressure cooker for approximately 7 minutes or in a microwave. For microwave, place in a sandwich bag with 3 tbs. water and cook on high for 6-7 minutes. Small potatoes take less time.
2. Cool, peel and mash bananas and potatoes together by hand or a masher. Do not use food processor or they will get slimy!
3. Add onion, ginger, garlic, all the spices, salt and mix well.
4. Make into small kebabs shapes can be round or burger shape, like small sausages or oblong-like a flat pear shape.
5. Heat a couple of tbs. oil in a frying pan.
6. Dip each piece in egg, one at a time, roll in bread-crumbs on both sides and fry in the pan. You will need to drizzle more oil from the side, as they will absorb it. (I use a non-stick frying pan, that way you use less oil.)
7. Fry all kebabs, until golden brown and crisp on both sides.
8. Serve hot, with chutney of choice or tomato ketchup.

Posted by cutedoll_adi at 2:06 PM
0 Comments

Monday January 17, 2005

Kanji :- Carrot Drink, Hot !!

This hot and fiery drink is very popular in Northern India in winter months. Here in USA, it is more suitable to our summers. It is kind of an acquired taste, you will either love it or hate it. It is supposed to get your gastric juices flowing!!

INGREDIENTS -
• A 2 1/2 litre glass jar or jug
• 2 litre luke warm water
• 1 large carrot, peeled and cut into small batons
• 1 raw beetroot, peeled and cut into small wedges
• 1 tbs. salt
• 2 tabs mustard seeds, coarsely ground
• 1/2-1 tsp. (or to taste) chilli powder

METHOD -
1. Place all ingredients in the jar or jug, stir well and leave on a warm, sunny window sill for 3-4 days. It will slowly ferment and develop a slightly sharp, tangy taste.
2. Strain to remove all carrots and beet roots, if u want to discard. But, since I love them & like to munch on these I leave them.
3. Chill in the fridge and serve in small glasses before a meal.


Posted by cutedoll_adi at 2:16 PM
0 Comments

Monday January 17, 2005

Panna - A Green Mango Drink

This is a typically North Indian drink. It is said to be cooling in it’s properties, and protects one from the intensely hot and dry winds of an Indian summer. Mint leaves add to the cooling effect of raw mangoes. Salt and sugar replace the lost electrolytes in hot, sweaty weather.

INGREDIENTS -
• 1 kg. green, unripe mangoes
• 700 gm. (or to taste) sugar
• 20 gm. black salt or kala namak (available from Indian grocers). If you do not have this, use rock salt.
• 1 tsp. cumin seeds, dry-roasted
• 1 tsp. ground black pepper
• A handful of fresh mint leaves. You can use dry mint leaves, if you do not have fresh.

For serving
• Additional table salt to taste.
• Small ice cubes or crushed ice


METHOD -
1. Wash mangoes and cut off the tops, stalk ends of each mango, removing a small portion of skin (about 1 cm. circle) along with the stalk. This removes the sticky sap that may sometimes cause irritation of the skin.
2. Place mangoes and 1 cup water in a pan, bring to boil and simmer until soft. You can cook mangoes in a pressure cooker, 1 whistle or 3-4 minutes, under full pressure is enough. Allow the pressure cooker to cool.
3. Take the cooled mangoes out of water and peel the skins off.
4. Squeeze one mango at a time in your palm and collect the pulp and juice in a bowl. Discard the skins and stones.
5. Place this pulp, with all other ingredients, in a blender and puree.
6. Fill in sterilised bottles and Store. You can also store portions in a freezer.
7. To serve, dilute with cold water, add salt and pour on crushed ice placed in tall glasses. You can garnish with fresh mint leaves.

NOTE -
• This drink should be used up within a month of making.

Posted by cutedoll_adi at 2:23 PM
4 Comments

Monday January 17, 2005

Mattha / Chhach - Cultured Buttermilk

Mattha is a cool and savoury drink, an end product of making butter. In the days when people kept cows or buffaloes in their back yards (in India) for the family's milk requirements, surplus milk was first made into yoghurt and then churned with hand churners, to take the butter out. The liquid left over from this processes is called mattha or buttermilk. It is very good for soothing an upset stomach because it has lactobacilli and it is lower in fat than yoghurt.
Today we use regular yogurt & thin it or dilute it for similar results. Makes 1 litre.

INGREDIENTS -
• 1 pint or 500 ml natural yoghurt (low fat is better)
• 1 pint or 500 ml water
• 2 tsp. salt, adjust to taste

For Tarka or tempering -
• 1 tsp. oil
• 1/2 tsp. cumin seeds
• A small pinch of asafoetida powder
• fresh coriander leaves, finely chopped

METHOD -
1. Whisk yoghurt, water and salt together for a few seconds.
2. Put the buttermilk in a bowl or jug, covered with a lid.

For Tarka or tempering -
1. Heat the oil in a tarka spoon or ladle.
2. Add cumin seeds, asafoetida powder, and allow seeds to splutter and turn brown. Then add the dhaniya & turn off the heat.
3. Add to the buttermilk by dipping the ladle in it (stand back because it might splash when you dip the hot ladle in cold mattha), immediately closing the lid. This will allow all flavours to infuse.


Posted by cutedoll_adi at 2:35 PM
0 Comments

Monday January 17, 2005

Basic Sponge Cake ( Alongwith Small Variations)

INGREDIENTS -
350 gm. gm or 12 oz self raising flour or cake flour
175 gm. or 6 oz butter or margarine, softened at room temperature
175 gm. or 6 ounces caster sugar
2 large eggs, at room temperature
1 tsp. vanilla essence
Milk to mix, as necessary
7 inch, deep cake tin, greased and lined with baking parchment or greaseproof paper
1 tbs. brown sugar (For topping optional)

METHOD -
1. Pre-heat oven to 350°F or 180°C or gas mark 4.
2. Put the flour and sugar in a bowl.
3. Add the butter and cut into very small pieces using two knives, or rub in as for pastry, if you prefer
4. Add the eggs, vanilla essence and any other flavorings you are using. beat until well mixed and creamy, adding milk a little at a time if necessary to give a dropping consistency.
5. transfer the mix into the cake tin and spread it evenly with the back of a spoon.
6. Sprinkle on the sugar topping, if using. You can sprinkle the top with flaked almonds, before baking.
7. Bake in the center of the oven for 75 minutes. Oven times and performances vary, so keep an eye on it after 60 minutes. It should be springy to touch and a skewer inserted in it’s center should come out clean.
8. Take out of the oven, cool for ten minutes and then turn it out onto a wire rack.

NOTE -
Sifting the dry ingredients helps to trap the air and make cakes lighter.

SUGGESTED VARIATIONS -
• Replace 2 oz or 50 gm flour + 2 oz or 50 gm cocoa and/or groundnuts
• Add 4-8 oz or 100-200 gm. chopped dried fruit, chocolate pieces or chopped nuts.
• 2 oz. or 50 gm ground hazelnuts, to replace equal amount of flour + 1 oz or 25 gm cocoa + 4 oz or 100 gm chocolate chips.
• 2 oz or 50 gm ground almonds to replace equal amount of flour + 4 oz or 100 gm chopped glace cherries.
• 3 oz or 75 gm. Desiccated coconut to replace 2 oz or 50gm of flour + 4 oz or 100 gm chopped glace cherries.
• 8 oz or 200 gm mix of chopped dates, walnuts and 1 tsp cinnamon.
• 1 Apple, cored, peeled and roughly chopped + a handful of chopped dates and nuts with cinnamon.
• 4 oz or 100 gm chopped marzipan + 4 oz or 100 gm chocolate chips.

Posted by cutedoll_adi at 1:51 PM
0 Comments

Friday January 21, 2005

Marbled Cheesecake Brownies

A low Carb Recipe ... When counting carbs, remember to count calories, too.


INGREDIENTS -
1 box Betty Crocker Carb Monitor chocolate chunk brownie mix
1 tablespoon water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/3 cup sucralose no-calorie granular sweetener
1/2 teaspoon vanilla
1 egg
1 jar (about 12.7 ounces) sugar-free fruit preserves (any flavor)

METHOD -
1. Heat oven to 350°F for shiny metal or glass 9-inch square pan or 325°F for dark or nonstick 9-inch square pan. Grease bottom of the pan.
2. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Spread in pan. In medium bowl, beat cream cheese with electric mixer on low speed until creamy beat in sucralose, vanilla and 1 egg until well blended. Drop by tablespoonfuls over brownie batter in pan. Cut through batter with knife several times for marbled design.
3. Bake 35 to 40 minutes or until cream cheese mixture is light brown. Immediately spread preserves on top. Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows. Store covered in refrigerator.

Posted by cutedoll_adi at 4:04 PM
0 Comments

Friday January 21, 2005

Chocolate Crinkles

These cookies have an attractive light and dark contrast perfect for an interesting addition to a cookie tray or for serving by themselves, any time of year!


INGREDIENTS -
1/2 cup vegetable oil (or u can even use melted butter)
4 ounces unsweetened baking chocolate, melted and cooled
2 cups sugar
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

METHOD -
1. Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
2. Heat oven to 350ºF. Grease cookie sheet.
3. Drop dough by teaspoonfuls into powdered sugar roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack.

Posted by cutedoll_adi at 4:08 PM
0 Comments

Thursday May 19, 2005

Turtle Brownies With Grilled Tropical Fruit

Create a new dessert taste sensation by topping brownies with grilled fruit! Why not use a Betty Crocker® brownie mix to make the brownies?

INGREDIENTS -
1/4 cup butter or margarine, melted
3 tablespoons orange juice
2 tablespoons packed brown sugar
1 medium pineapple, (3 pounds), peeled and cut into 1-inch chunks (3 cups)
3 medium mangoes, cut lengthwise in half, pitted and cut into 1-inch chunks (3 cups)
4 medium firm bananas, cut into 1-inch slices (3 cups)
12 brownies, 3 inch square
1 cup caramel topping

METHOD -
1. Heat coals or gas grill for direct heat.
2. Mix butter, orange juice and brown sugar in small bowl.
3. Thread pineapple, mango and banana pieces alternately on each of twenty-four 10-inch skewers, leaving space between each piece. Brush butter mixture over fruit. Grill fruit uncovered 4 to 5 inches from medium-low heat 10 to 15 minutes, turning frequently and brushing with butter mixture, until fruit is lightly browned.
4. Cut brownies diagonally in half. Arrange 2 brownie triangles on each plate. Remove fruit from skewers and arrange around and over brownies. Drizzle with caramel topping.

Posted by cutedoll_adi at 3:40 PM
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Thursday May 19, 2005

Aam Ki Phirni ( Mango - Rice Puding )

This ground rice and mango pudding is a quick and delicate variation of plain Phirni.
Serves 6-8

INGREDIENTS -
• 1 litre milk
• A few strands of Saffron
• 5 tbs. ground rice.
• 500 gm. mango pulp. I often use tinned pulp, but you can use fresh, if mangoes are in season.
• Sugar to taste
• 5-6 skinned and chopped almonds (optional)

METHOD -
1. Dissolve ground rice in a little cold milk and keep aside.
2. Boil rest of the milk in a heavy bottomed pan. Stir frequently to avoid 'catching' at the bottom of the pan. Burnt milk tastes dreadful and has to be thrown away.
3. Add ground rice and milk mix. Cook STIRRING CONSTANTLY, until a thick texture is achieved, like thick custard. If the milk was boiling when you added the ground rice, this only takes about 5 minutes. Sometimes, you need to add a little more ground rice than given in the recipe, to get the right consistency. Do not be afraid to add more, a little at a time, until correct consistency is reached.
4. Add saffron and turn heat off.
5. Stir in mango pulp.
6. Taste and add sugar, if not sweet enough and stir it in well.
7. Place in the serving bowl, sprinkle with almonds.
8. Chill and serve.

Posted by cutedoll_adi at 3:49 PM
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Monday January 17, 2005

Spicy Mango Pickle (andhra Style)

INGREDIENTS -
For a 1/2 kg Mango Pickle
- 12 big raw Mangoes / 14 small raw mangoes
- 1/2 kg Mirchi Powder
- 1/2 kg Rai Powder
- Saltto taste (slightly on the higher side)
- 1/2 kg til Oil (for the first time)
- 400 gms til Oil (on the 4th day)
- 100gms Garlic (Optional)

METHOD -
1. Cut the mangoes into nice small pieces
2. Remove the seed from the piece
3. Now in a big bowl add mirchi, rai and salt thoroughly
4. Now add the mangoe pieces to the Mixture
5. After the mangoe pieces are mixed properly
6. If you want to add the garlice flakes you can add them now (Its ok if you don't remove the skin of the garlic or you can cut it in chunks)
7. Pour the 1/2kg oil slowly by mixing the mixture
8. Now pour the mixture in a Air tight container and don't touch it for 4 days
9. On the 4th day remove the lid and pour the mixture in a large container and add the 400grms oil to it and mix it throughly and put it back into the old container.
10. After 2 days your mango pickle is ready for your Tastebuds

Posted by cutedoll_adi at 1:48 PM
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