Foodies goodies recipies

  Eggless Red Velvet Cake Ingredients: 2 cups all-purpose flour 2 tablespoons cocoa powder 1 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1/2 cup vegetable oil 1 tablespoon white vinegar 1 teaspoon vanilla extract 1 teaspoon red food coloring For the frosting: 1 cup unsalted butter, at room temperature 3 cups powdered sugar 1 teaspoon vanilla extract 2-3 tablespoons heavy cream or milk Instructions: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the buttermilk, vegetable oil, vinegar, vanilla extract, and red food coloring. Gradually add the wet ingredients to the dry ingredients, and mix until just combined. Divide the batter evenly between the prepared pans and smooth out the tops. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the cente

INGREDIENTS FOR CHOCOLATE CAKE: ▢ 1 cup oil ▢ 1½ cup buttermilk ▢ 2 cup sugar ▢ 1 tsp vanilla extract ▢ 2 cup maida ▢ 1 cup cocoa powder ▢ ¼ tsp baking soda ▢ 1 tsp baking powder ▢ ¼ tsp salt ▢ 1 tsp coffee powder FOR FROSTING: ▢ 2 cup whipping cream ▢ 1 cup icing sugar ▢ 1 cup cocoa powder ▢ 1 tsp vanilla extract FOR MIRROR GLAZE: ▢ 200 grams dark chocolate chips     100 grams whipping cream, hot INSTRUCTIONS HOW TO MAKE EGGLESS CHOCOLATE CAKE IN COOKER: firstly, in a large bowl take 1 cup oil, 1½ cup buttermilk, 2 cup sugar and 1 tsp vanilla extract. using the whisk mix well until the sugar dissolves completley. place a sieve and add 2 cup maida, 1 cup cocoa powder, ¼ tsp baking soda, 1 tsp baking powder, ¼ tsp salt and 1 tsp coffee powder. sieve the flour making sure there are no lumps. using a spatulla, mix gently using cut and fold method. if there are still lumps in batter, then with the help of whisk break gently. prepare a smooth lump free batter adding water if req

Mohanthal Recipe Ingredients 250 gms flour (besan) 1 tbsp ghee 3 tbsp milk (mixed to a crumbly consistency) 50 gms khoya 200 gms sugar 1/2 tsp cardamom powder 150 gms ghee For garnishing: Almonds Pistachios Method Put sugar and half a cup of water over low heat and stir till sugar dissolves (do not let it come to a boil). When it dissolves let it boil and cook till hard ball consistency. Drop a drop into cold water and it should form into a hard lump. While sugar is cooking, cook khoya over low heat, stirring all the time, till crumbly. Heat ghee and add the gram flour mixture and saute till a light brown. Add cardamom, mix well and remove from heat. Add syrup and stir gently to mix well. Transfer to greased thali, pat to level, garnish with almonds and pistachios. Cool and cut into squares and store into air tight containers.

Zafrani Kaju Katli Recipe Ingredients 1 tsp saffron 100 gm cashew nuts, broken 6 Tbsp sugar 1/2 tsp green cardamom powder 2 sheets silver varq Method Grind cashew nuts into a fine powder. Heat sufficient water in a non-stick pan. Add sugar and saffron, mix and cook till syrup thickens. Add cardamom powder and mix well. Add cashew nut powder and mix well, cook for about 3 minutes. Spread the mixture onto a thali and let it cool to room temperature. Transfer mixture onto a worktop and knead a little. Spread the mixture into a burfi tray, garnish with silver varq and let it set. Cut into squares and serve.

INGREDIENTS 4 apple 2 tbsp ghee / clarified butter 8 cashew, halves ¼ cup sugar, add more if required ¼ tsp saffron food colour 1 tsp  vanilla extract ¼ tsp cinnamon powder INSTRUCTIONS firstly, cut the apples and grate. you can alternatively blend to smooth paste. in a large kadai heat 2 tbsp ghee and roast 8 cashew. roast to golden brown on low flame, keep aside. add in grated apple and mix well. keep stirring until the juice from apple is released. continue to cook until the mixture thickens and softens. further, add ¼ cup sugar. you can increase the amount of sugar to your choice. also, add ¼ tsp saffron food colour and mix well. keep stirring and the sugar dissolves. cook on medium flame, until the halwa thickens. further, cook until the halwa separates from the pan. now add 1 tsp vanilla extract, ¼ tsp cinnamon powder and fried cashews. mix well. finally, enjoy apple halwa garnished with more cashew.

INGREDIENTS FOR LADOO: 40 dark chocolate choco  fills 2 tbsp cashew / kaju, chopped 2 tbsp almonds / badam, chopped 2   tbsp   powdered sugar ½ cup fresh cream or chilled beaten malai FOR COATING: 200 grams dark  chocolate 5 cashew / kaju, powdered INSTRUCTIONS firstly, break 40 biscuits of dark chocolate choco fills. pulse and blend to crumbly texture in mixi. add 2 tbsp cashew, 2 tbsp almonds, 2 tbsp powdered sugar and ½ cup fresh cream. mix well making a moist dough. now prepare small ball sized ladoo. freeze the ladoo for 30 minutes or until its well set. now in a saucepan heat 3 cup water and place a glass bowl. make sure the water doesn't touch glass bowl. add 200 grams dark chocolate and allow to melt. stir and melt until it turns silky smooth texture. after freezing for 30 minutes, the ladoo will be set. insert a toothpick and coat ladoo with melted chocolate. sprinkle little powdered cashew and hold for 30 seconds to set completely. finally, enjoy choco dark fa

INGREDIENTS 3 banana ¾ cup 150 gm sugar ¼ cup 70 gm curd / yogurt 1 tsp vanilla extract ½ cup 100 gm olive oil 2 cup 310 gm wheat flour / atta 1 tsp baking powder ¼ tsp baking soda ¼ tsp cinnamon  powder pinch of salt ½ cup chocolate chip Or chocolate pieces INSTRUCTIONS firstly, blend 3 chopped banana and ¾ cup sugar. furthermore, add ¼ cup curd, ½ cup olive oil and 1 tsp vanilla extract. further, add 2 cup wheat flour, 1 tsp baking powder, ¼ tsp baking soda, ¼ tsp cinnamon powder and pinch of salt. sieve all together making sure there are no lumps. mix well. furthermore, add ½ cup chocolate chip and fold gently. transfer the batter to the cake tray or bread mould. pat the tray twice to remove the air incorporated into the batter. top with few more chocolate chip to look more attractive. place the cake tray into the preheated oven. bake the cake at 180 degree celsius or 356 degrees fahrenheit for 60 minutes. further, allow the cake to cool completely and later cut into sli

Ingredients 1 powder tsp Cardamom 1/2 tsp Fennel seeds 1/2 cup Maida / all purpose flour 9 Saffron thread 1 Salt - small pinch 8 1/2 tbsp Sugar 1 chopped almonds Cooking oil or ghee to deep fry malpua 7/8 cup Milk 1 cup: Water Sugarless Khoya / Mawa - 1/4 cup METHOD 1. To make malpua batter, take crumbled khoya in a bowl. 2. Add 1/2 cup warm milk. 3. Whisk without lumps. Add maida, fennel seeds, sugar and salt. 4. Mix without lumps and make a smooth batter.Set aside for 15 minutes. 5. Make sugar syrup by boiling for few minutes. 6. Add cardamom powder, saffron threads. 7. Heat oil or ghee to deep fry malpua. 8. Cook both sides till golden. 9. Remove and dunk in sugar syrup. 10. Soak for 2 minutes by flipping it once. 11. Arrange in a plate and garnish with chopped nuts. 12. Top with rabri if you wish

INGREDIENTS FOR MAWA PASTE: 1 tsp butter ¼ cup milk 2 tbsp cream / malai ½ cup milk powder FOR MALAI MILK (RABDI): 1 cup milk ½ cup cream / malai ¼ cup sugar ¼ tsp cardamom powder OTHER INGREDIENTS: 4 slice bread 5 cashew, chopped 5 almonds, chopped 2 tbsp saffron milk 4 cherry or chopped almonds and pistas INSTRUCTIONS MAWA PASTE PREPARATION: 1. in a pan heat 1 tsp butter with ¼ cup milk and 2 tbsp cream. 2. stir and combine well. 3. add ½ cup milk powder and stir well. 4. break lumps making sure the mixture is a smooth consistency. 5. mawa paste thickens and turns creamy. keep aside. MALAI MILK PREPARATION: 1. In a large kadai heat 1 cup milk and ½ cup cream. 2. stir well and boil for 2-3 minutes or until milk thickens. 3. now add ¼ cup sugar and stir well until sugar dissolves. 4. add ¼ tsp cardamom powder and mix well. malai milk is ready. BREAD MALAI ROLL PREPARATION: 1. firstly, take a bread slice and roll thin trimming off the edges. 2. spread a tbsp of mawa paste un

INGREDIENTS FOR CUSTARD: ¼ cup custard powder, vanilla flavour 4 cup milk ¼ cup sugar ¼ cup almond / badam FOR SERVING (2 GLASS): 1 cup prepared custard 1½ cup milk 1 2 scoop vanilla ice cream 4 tbsp sabja, soaked(optional) 2 tbsp tutti frutti      2  tbsp   rooh afza      4  tbsp   nuts ,  chopped 2 scoop vanilla ice cream INSTRUCTIONS BADAM CUSTARD PREPARATION: firstly, in a large bowl take ¼ cup custard powder and 4 cup milk. whisk and mix well making sure there are no lumps. pour the mixture into large kadai. cook on medium flame stirring continuously. once the mixture comes to a boil add badam powder. to prepare badam powder, blend ¼ cup almond to a fine powder. also, add ¼ cup sugar and mix well. keep cooking until the mixture thickens. takes approximately 6 minutes. cool completely, and transfer to a large bowl. cover and refrigerate for 30 minutes or until the custard thickens further. CUSTARD MILKSHAKE PREPARATION: in a blender take 1 cup prepared custard, 1½ cup m

Ingredients 300 gram Cheese cottage 300 gram Milk made condense 1/4 tbsp Cardomom powder 3 tbsp Sugar Almond 6 peace Method 1. Let's turn the induction on and heated the pan. Put the condenses milk in the pan and keep stirring. 2. Now add grated cheese and sugar and cardamom powder in condensed milk and cook until thickened. 3  Stir the paste mixture evenly until it thickens so that it does not get in bottom. 4. The burfi paste mixture is thick and has started leaving the pot too. 5. Barfi is ready and it is stored in a plate. Grease a plate and line it with a plastic sheet. 6. Transfer the burfi mixture into the lined greased pan. Use a rubber spatula or spoon to spread burfi evenly across the pan. 7. Let it set in the fridge for 10 minutes. After 10 minutes, Barfi is cut into small pieces to eat and we can serve it. 8. To get a solid block of burfi, set burfi 10 Minutes in the fridge and cut the cubes after the 10 Minutes with a sharp knife. 9. We Garnish Barfi with b

Ingredients: 2 heaped cups Sooji or Chiroti Rava 2 levelled cups Sugar 1 cup grated Coconut 10-12 Cashewnuts,finely chopped 3-4 tbsp Raisins 1/3 - 1/2 cup Ghee,enough to form ladoos 1/2 tsp Cardamom powder Method: 1. Heat 1 tbsp ghee in a kadai and fry chopped cashew nuts and raisins and fry them until the cashew nuts turn golden brown in color and the raisins become plump. 2. Remove them and keep aside. 3. In the same kadai add rava and fry until you get a nice aroma and roast with out discoloring the rava and remove it to plate. 4. In the same kadai add fresh grated coconut and fry slightly for a short time. 5. Powder sugar in a mixie and remove it to a big bowl. 6. Powder the roasted rava to a coarse powder,you can avoid this step if you are using baarik rava(chiroti rava). 7. Add roasted and ground rava and grated coconut to the powdered sugar in a bowl and mix everything well and leave it aside for half an hour. 8. Add fried cashew nuts and raisins and cardamom powder

INGREDIENTS ¾ cup (87 grams) besan / gram flour ¼ cup (45 grams) horlicks 1 cup (200 grams) ghee / clarified butter 1 cup (280 grams) sugar ¼ cup (60 ml) water INSTRUCTIONS 1. In a pan take ¾ cup besan and roast on low flame. 2. Roast until the besan turns aromatic without burning. 3. Sieve the roasted besan making sure there are no lumps. 4. Add in ¼ cup horlicks. you can alternatively use boost or any malt powder of your choice. 5. Add ½ cup ghee and mix well. 6. Whisk and mix making sure there are no lumps. keep aside. 7. In a large kadai take 1 cup sugar and ¼ cup water. 8. Stir and dissolve sugar on medium flame. 9. Boil for 2 minutes or until sugar syrup attains one string consistency. 10. Add in prepared besan horlicks ghee mixture stirring continuously. 11. Stir until the mixture is well absorbed with besan horlicks ghee mixture. 12. Add a half cup of ghee in batches and mix well. 13. Mix until the ghee is completely absorbed. 14. Add more ghee in batches and keep m

INGREDIENTS 180 grams parle-g 1 cup dark chocolate(or cocoa powder) 1 tsp butter 2 tbsp sugar ¼ tsp baking powder 1 cup milk 8 piece dark chocolate INSTRUCTIONS 1. In a blender take 180 grams parle-g biscuit and blend to a fine powder.  2. Make sure to blend in batches to avoid any pieces of biscuit. keep aside. 3. In a large bowl, using double boiler method melt 1 cup dark chocolate and 1 tsp butter. 4. Stir and melt until the chocolate melts completely. 5. You can alternatively melt the chocolate in the microwave. 6. Add powdered biscuit, 2 tbsp sugar, ¼ tsp baking powder and ½ cup milk. 7. Mix well-adding milk as required forming a smooth batter. 8. To bake the cake in oven or kadai, make sure to preheat for 5 to 10 minutes. 9. Take small ramkein and add half the cup of batter. 10. Drop 4 pieces of dark chocolate pieces into it. 11. Cover the chocolate pieces with cake batter. 12. Place the cups in the kadai and cover. 13. Cook for 10 minutes, on medium flame. or you can

Ingredients 3 Medium Apples 1 litre Milk 4 tbsp Sugar 1/4 tsp Green cardamoms 8-10 Almonds (blanched), sliced 8-10 Pistachios (blanched), sliced Recipe 1. Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity. 2. Add sugar and cook on low heat, stirring continuously.  3. Peel and grate two apples. Add the grated apples to reduced milk and mix. 4. Cook for three to four minutes. Add cardamom powder, almonds and pistachios. 5. Pour into a serving dish. 6. Thinly slice the remaining apple.  7. Arrange the slices all around the dish. Serve hot or cold.

Ingredients 200 gms sevaiya 100 gms desi ghee 40 gms almonds 30 gms pistachios 25 gms raisins 250 ml milk 120 gms khoya 100 gms sugar   Recipe: 1. Dry roast sewaiya in a pan. 2. Add desi ghee and toss it for a minute. 3. Add milk to the above and let it boil. 4. Add khoya, sugar and toss it till it blends and you get a thick pouring consistency. 5. Set it in a tray and sprinkle nuts and dry fruits slivers. 6. Let it cool and serve it at room temperature.