Ingredients :
Raisins ½ cup , White bread slices 5 nos. , Milk 2 cups , Sugar ½ cup ,Vanilla essence 1 tsp. , Eggs 2 nos. , Butter or margarine 3 tbsps.


Method:
1. Preheat the oven to 350 º F.

2.Place the raisins in 1 cup of hot water and let them soak for 5 minutes.

3.Trim off the hard crust from the side of the bread and apply butter to one side of each slice and then cut the slices into half.

4.Put the buttered side up, into a greased baking dish.

5.Drain the raisins and sprinkle them over the bread.

6.Heat the milk and sugar till steaming point, remove from heat and stir in the vanilla essence.

7.Beat the eggs lightly, then gradually stir the hot milk into the eggs.

8.Pour this mixture over the bread slices and bake uncovered for 25 minutes or till the top turns brown and a knife inserted in the center of the pudding comes out clean.

Method :
1 .Stir together the eggs, egg yolks, coconut milk, sugar and rosewater until the sugar dissolves.

2. In a baking dish pour boiling water and place the baking tins in the tray.

3. Pour the egg mixture into the tins and bake in a pre-heated oven for 20 mins.

4. Once done unmould from the tins and serve warm or cold.

5. Decorate with roasted coconut slices.

Method:
1. Heat milk in a thick bottomed pan. Bring it to a boil. Simmer & reduce it to get a thick consistency. Stir continuously to avoid milk sticking to the bottom of the pan.

2. Add charoli seeds and sugar.

3. Cook on a slow for 10 minutes.

4. Add green cardamom powder.

5. Pour into a serving dish.

Method:
1.Scoop watermelon and muskmelon into balls or cut into bite-size pieces.

2.Cut red cabbage into 5 cms long thin stripes.

3.Line a salad bowl with red cabbage leaves and grated carrot.

4.Spread watermelon and muskmelon balls or pieces over the vegetables.

5.Pour apple sauce over the salad.

6.Garnish with dill and chill and serve.

7.To make the Apple Sauce:Peel and dice the apple.Cook in milk for 10-15 minutes. Cool and blend in a mixer. Beat cream, add nutmeg powder, lemon juice and salt. Mix all the ingredients to a smooth consistency.

Method:
1.Cut the cake into 1/2 inch cubes and put in a serving dish or individual glasses.

2.Spoon the jam over the cake and top with banana slices.

3.Heat the custard. Add vanilla essence to custard.

4.Cool the custard slightly and then pour it over the bananas.

5.Chill the trifle

Method:
1. Preheat the oven to 160C (315F). Lightly brush 23 cm (9 inch) square cake tin with melted butter or oil; line the base with baking paper.

2. Combine the butter, sugar and golden syrup in a large pan and stir over medium heat until the butter has melted, the sugar has dissolved and the mixture is smooth.

3. Remove from the heat, cool slightly and using a wire whisk, beat in the eggs.

4. Sift the flour, ginger, mixed spice, ground cloves and bicarbonate of soda together and, using the wire whisk, stir into the butter mixture alternately with 1 cup (250 ml) hot water; turning gently until the mixture is just combined. Don't over-beat at this stage or the pudding will be tough and rubbery.

5. Pour the mixture into the prepared tin, and sprinkle the chopped apple over the top. Bake for 1 hour 15 minutes, or until a skewer inserted into the center of the pudding come out clean.

6. Leave for three minutes before turning out onto a wire rack to cool.

Method:
1. Soak raisins in water 10 minutes. Drain well. Melt butter in saucepan.

2. Add nuts and raisins; sauté 5 minutes stirring frequently. Remove nuts and raisins; set aside. Break vermicelli in half; place in saucepan. Brown lightly.

3. Add milk; bring to a boil. Cook over low heat 8 minutes.

4. Add sugar and vanilla; cook 2 minutes longer. Add nuts and raisins. Serve hot.

Method:
1. Preheat the oven to 180 degree Celsius (350 degree F). Lightly brush 1-cup-capacity (250 ml) heatproof moulds with melted butter or oil; line the bases with baking paper.

2. Brush eight small sheets of foil with melted butter or oil. Lay a small sheet of baking paper over the greased side of each piece of foil and make a pleat down the center.

3. Place the dates in a bowl and pour on ¾ cup (185 ml) boiling water. Stir in the vanilla essence and bicarbonate of soda and set aside (the mixture will become frothy).

4. Lightly roast the almonds under a preheated medium grill. Allow them to cool, then chop roughly. Set aside about a third of the nuts to use as a garnish.

5. Beat the butter and sugar with electric beaters for 2-3 minutes until light and creamy. Add the eggs gradually, beating well between each addition. Using a large metal spoon, fold in the sifted flour, a third at a time, then stir through the chopped nuts and the date mixture.

6. Spoon the pudding mixture evenly into the prepared moulds and smooth the surface. Cover the top of each mould with a piece of greased foil and paper, foil-side-up. Tie with a string. Place the moulds in a large deep baking dish. Carefully pour boiling water down the side of the dish to come halfway up the sides of the moulds.

7. Bake for 40 minutes, or until a skewer inserted into the center of a pudding come out clean.

8. Leave the puddings to cool for five minutes in the moulds. Gently loosen the sides of each pudding with a knife before turning out onto a baking dish. Reduce the oven temperature to 160 degree Celsius (315 degree F).

Caramel Sauce
Ingredients:
Brown sugar - 1cup (185 gms) Butter, chopped - 125 gms Cream - ½ cup (125 ml)

Method:
1. Place the sugar, butter and cream in a small pan and stir over low heat for five minutes, or until the sugar has completely dissolved.

2. Spoon two tablespoons of the sauce over each pudding.

3. Return the pudding to the oven for 10 minutes to heat them through and allow them to absorb some of the sauce.

4. Serve the pudding on large individual plates with the extra warmed caramel sauce, glaze cherries and a sprinkling of the reserved nuts.

Method:
1. Preheat the oven to 180 degree Celsius (350 degree F).

2. Lightly brush a deep 20 cm (8 inch) round tin with melted butter or oil; line the base with baking paper.

3. Brush a large sheet of foil with melted butter or oil.

4. Lay a sheet of baking paper over the greased side of the foil, pleat along the center.

5. Beat the butter and sugar until light and creamy. Add the eggs one at a time, beating well between additions.

6. Add the golden syrup. Mix well. The mixture may appear curdled at this stage.

7. Fold in the sifted flour alternately with the cream.

8. Spoon the mixture into the tin.

9. Cover with greased foil and paper, foil-side-up. Secure with string and place in a large baking dish.

10. Pour in water to come halfway up the pudding tin and bake for 1 hour - 11/4 hours, until a skewer inserted into the center of the pudding come out clean.

11. Turn out and serve with butterscotch sauce. Decorate with strawberries.

For Butterscotch Sauce
Ingredients:
Butter 100 gms, firmly packed soft brown sugar - ½ cup (115 gms), Cream - ½ cup (125 ml)

Method:
1. Place the butter and sugar in a pan.
2. Stir over a low heat until the butter has melted and the sugar dissolved.
3. Gradually stir in the cream.

Method:
1.Take fresh chenna, knead it well till smooth.

2.Add refined flour and semolina and knead it gently. Divide into twelve to fourteen equal portions.

3.Soak pistachio nuts and almonds in one cup hot water for five minutes. Drain, peel and chop them roughly.

4.Combine grated khoya with green cardamom powder and rose syrup. Knead it into dough. Mix in the roughly chopped pistachio nuts, almonds and divide in to twelve to fourteen equal portions.

5.Stuff a portion of khoya into each portion of chenna and form them into marble-sized balls.

6.Combine sugar with ¾ litre water. Bring it to a boil and make thin sugar syrup. Remove scum, if any and pass it through a muslin cloth.

7.Bring sugar syrup to a boil in a wide-mouthed pan and add saffron. Gently slide in stuffed chenna balls and cook for four to five minutes on high heat.

8.Sprinkle about quarter cup hot water and continue to cook on high heat for another five minutes or till they are almost double in size. Remove and keep in sufficient quantity of sugar syrup.

9.Refrigerate and serve chilled

Ingredients :
Raisins 1 tbsp. , Cashewnuts 1 tbsp. , Walnuts 1 tbsp. , Gelatine (heaped) 4 tsps. , Milk 5 cups. , Sugar ½ cup , Pineapple custard powder 5 tsps. , Tinned cherries As required , Apple, diced 1 no. , Seasonal fruit (any) 1 no. , Pineapple essence 1 tsp. , Glucose biscuit 1 small pkt. , Coffee 1 tsp.

Method:
1.Dissolve the custard powder in ½ cup milk and keep it aside.

2.Heat the remaining 4 ½ cups of milk, add sugar and boil.

3.Add the custard powder, stir continuously, for 5 minutes till a thin custard is ready.

4.Dissolve gelatine in ½ cup water by heating on a slow flame.

5.Do not let it boil, then add this to the custard mixture stirring continuously.

6.Add 1 tsp. pineapple essence to the custard and keep it aside.

7.In a transparent dish spread the dry fruits and pour half the custard over it.

8.Freeze for 15-20 minutes and keep the remaining custard in the freezer till thick.

9.Boil ½ cup of water with 1 tsp. sugar and 1 tsp. coffee to prepare black coffee.

10.Dip the biscuits in hot coffee for a second and arrange it over the custard and freeze for another 15 minutes.

11.Beat the remaining thick custard, pour over the biscuits and freeze till it sets.

12.Spread neatly cut fresh fruits over it and refigerate.

13.Serve chilled.

Method :
1. Mix together the custard powder and sugar in a saucepan. Pour in a little of the milk and dissolve the custard powder and sugar completely, then add reamining milk, stirring to make sure that no lumps remain.

2. Place the saucepan over medium heat and, stirring continuously, bring the custard to the boil and thicken. Take care that it does not go lumpy.

3. Remove from heat and immediately place the saucepan in a bowl of cold water and, stirring continously, cool it down completely. Don't allow any skin to form on surface of the custard.

4. When cold, fold the mango puree and the double cream into the custard. Pour the mixture into an ice cream maker and place the machine in the freezer and switch it on. ( Then follow the manufacturer's instructions on how to get best results.)

5. If there is no ice cream machine available, then pour the mixture into a suitable container. cover it and place it in the freezer. After every 20 mintues or so take the bowl out and give the mixture a good whisk with a rotary or balloon whisk.

6. Repeat this at least 3-4 times. This will prevent any crystals from forming in the mixture. Take the ice cream out at least 10-15 mintues before serving it slightly. Decorate with sliced mango, if you wish.

Method :
1. Preheat the oven to 180 degree Celsius (350 degree F). Lightly brush a 90 cm (8 inch) round cake tin with melted butter or oil: line the base with baking paper.

2. Combine the figs, wine and ½ cup (125 ml) water in a bowl. Cover and leave for 30 minutes. Pour the fig mixture into a small pan and bring to a boil Add the bicarbonate of soda and stir to combine. The mixture will become frothy.

3. Remove from heat and set aside for 5 minutes. Beat the butter and sugar with electric beaters until light and creamy.

4. Add the eggs one at a time, beating well between each addition. Using a large metal spoon, fold in the sifted flour and ginger alternately with the fig mixture. Fold in the chopped walnuts. Pour the mixture into the prepared tin.

5. Decorate the outside edge of the pudding with walnut halves, keeping to the edge so that the pudding doesn't dip in the middle. Bake for 50 minutes, or until a skewer inserted into the center of the pudding comes out clean.

6. Leave the pudding in the tin for five minutes before turning out onto a wire rack to cool. Transfer to a serving plate and dust with icing sugar. Serve warm with cream.

2. Mix the custard with 2 tbsps. of pineapple syrup.

3. Boil the remaining syrup, add the dissolved custard and stir continuously.

4. Cook till slightly thick, remove from heat and keep aside.

5. Deseed the cherries and chop 2-3 pineapple pieces.

6. Mix the cherries and pineapples with the prepared custard.

7. With the powdered sugar, with the chilled cream until thick.

8. Fill in the icing bag, and keep in the fridge.

9. Place one layer of the sponge cake on a plate, and spread the custard and fruit over it.

10. Then spread, 3-4 tbsps. of cream on the other pieces of sponge cake and place it over the custard.

11. Spread the remaining cream completely over the cake.

12. With the piping bag, pipe out desired designs, and decorate with cherries.

13. Serve chilled.

Method:
1. Pour the milk into a heavy-based saucepan and bring it to the boil, then reduce the heat and simmer briskly, uncovered, for about 45 mintues until it thickens and reduces to half its quantity.

2. Remove from heat and allow to cool slightly. Dissolve the rice flour in a little of the thickened milk and pour it back into the pan.

3. Over a low flame, stirring continuously, cook a further 15 mintues until the mixture thickens to apouring batter consistency. Add the sugar and once again, stirring frequently, completely dissolve the sugar. Remove from heat, cover and leave it to cool down completely.

4. Add the almonds and mix into the mixture. Finally add the whipped cream, rose water and the slivered pistachio nuts.

5. Pour the mixture into a suitable container and place in the freezer. The important point to remember with kulfi is that you must take it out every hour and whisk throughly for the first 3 hours.,

6. Then leave to set for several hours more or overnight. Allow Kulfi to soften for about 15 mintues before serving.

Ingredients :
Milk 300 ml. , Fresh Cream 300 gms. , Egg, yolk 2 nos. , Gelatin 20 gms. , Sugar, powdered 30 gms. , Mango, pieces As required , Sugar 40 gms.

Method:
1.Separate the yolk, put into a bowl and cream it together with the powdered sugar.

2.Next add the milk, mix well and keep it on a double boiler.

3.Keep stirring till the mixture becomes thick.

4.Mix the gelatin in ¼ cup of hot water, when the gelatin dissolves add it to the cream mixture.

5.Mix the cream mixture well so that no lumps are formed.

6.In a tin, place some mango pieces at the bottom, pour the cream batter and decorate with mango slices or pieces.

7.Keep in the refrigerator and serve chilled

Method:
1. Brush a 6-cup (1.5 liter) capacity glass or ceramic pudding basin with melted butter or oil. Don't use a metal dish or the pudding will stick. Line the base with baling paper; grease the paper. Brush a large sheet of foil with melted butter or oil.

2. Lay a sheet of baking paper over the greased side of the foil. Pleat them along the center. Combine the sugar and Tablespoons of water in a pan; stir over low heat until the sugar has dissolved.

3. Bring to a boil; reduce the heat and simmer, without stirring, until the mixture turns a golden caramel co lour. This should take about six minutes; watch carefully as it can burn quickly.

4. As soon as the mixture has turned golden, pour it quickly into the pudding basin. Set aside. Drain and reserve the juice from the mangoes. Cut five long stripe of mango and set aside; roughly chop the rest.Beat the butter, sugar and lime rind in a small bowl until light and creamy. Add the eggs one at a time beating well after each addition. Transfer to large bowl. Fold in half the flour and the chopped mango.

5. Add the remaining flour, ground almonds and cardamom; mix well. Take the reserved strips of mango and arrange in a single layer on the caramel in the basin. Spoon the pudding mixture into the basin. Cover with the greased foil and paper, foil-side-up. Place the lid over the foil and secure the clips. If you have no lid, lay a pleated tea towel over he foil and tie with string under the lip of the basin Knot the corners together to act as a handle to lower the basin into the pan.

6. Place the basin on a trivet or an upturned saucer in a large deep pan. Pour boiling water down the side of the pan to come halfway up the basin. Bring to a boil, reduce the heat slightly, cover and simmer for 1 hour 15 minutes. When cooked, the pudding should appear well risen and feel firm to the touch.

For the sauce
1. Place the reserved mango juices in a pan ; add the time juice.

2. Whisk in the arrowroot and cook over gentle heat, stirring constantly, until the sauce boils, thickens and becomes clear.

3. Loosen the pudding from the basin with a knife before turning out. Serve with the warm mango sauce.

Method :
1. Light brush a 6-cup (1.5 liter) capacity pudding basin with butter or melted oil; line the base with baking paper. Brush a large sheet of foil with melted butter or oil. Lay a sheet of baking paper over the greased side of the center. Combine the butter, sugar, honey and lemon juice in a pan and stir over medium heat until the butter melts.

2. Pour the mixture into a heatproof bowl and cool to room temperature. Using a wire whisk, beat the eggs into the cooled mixture

3. Add the sifted flours and bicarbonate of soda and the lemon rind. Stir until smooth. Pour the mixture into the prepared pudding basin, cover with the greased foil and-paper, foil-side-up. Place the lid over the foil and secure the clips.

4. If you don't have a lid, place a pleated tea towel over the foil, tie securely with string under the lip of the basin and knot the four corners together. This acts as a handle to help lower the basin into the pan.

5. Place the basin on a trivet or an upturned saucer in a large, deep pan. Carefully pour boiling water down the side of the pan to come halfway up the side of the basin. Bring to a boil. Reduce the heat slightly and simmer, covered, for about two hours, or until a skewer inserted into the center of the pudding come out clean.

6. Add more boiling water to the pan when necessary. Do not let it boil dry. Leave the pudding in the basin for 5 minutes before turning it out onto a serving plate. Serve the pudding warm or at room temperature with citrus marmalade and cream, if desired.

Citrus Marmalade
Ingredients:
Oranges - 4 nos, Limes - 2 nos, Grapefruit small - 2 nos, Sugar - ½ cup (125 gms), Honey - 2 tbsp.

Method:
1. Remove the rind and all the pith from the oranges, limes and grapefruit. Divide them into segments. Using a sharp knife cut carefully between the membrane and the flesh.

2. Combine the fruit segments and the sugar in a large pan and cook over low heat for a few minutes or until the sugar has completely dissolved. Increase the heat slightly and allow the mixture to simmer uncovered for about 35 minutes or until it becomes thick and syrupy.

3. Stir in the honey. Transfer the marmalade to a heat proof bowl and allow to cool.

Ingredients :
Plain flour 170 gms., Margarine 115 gms. , Castor Sugar 170 gms. , Orange Colour 1 tsp.,
Orange Essence 1½ tsp. , Almonds a few .

Method:
1.Beat margarine and sugar until very light and creamy.

2.Add essence and colour and beat again.

3.Sieve/sift the flour and add to the mixture.

4.Knead the dough well and roll it.

5.Shape the dough in heart shapes using a cutter.Decorate the cookies with
almonds.

6.Put it on a greased baking tray, bake the cookies at 180 ° C. for 15 to 20 minutes.

Method:
1. Soak fig bits in Nestlé Milk for an hour.
2. Grind them into a paste.
3. Heat ghee in a karahi. Add Milkmaid Condensed Milk and
fig paste. Cook on medium heat stirring constantly till
it leaves the sides.
4. Serve hot garnished with chopped almonds and silver leaf.

Ingredients :
Heavy Cream 1 cup , Sugar ½ cup , Egg Yolk 4 nos. , Mascarpone (cheese) 300 gms. ,
Chocolate sponge 200 gms. , Coffee powder/espresso 1½ tsp. , Amaretto 4 tbsp. ,
Cocoa powder 2 tbsp.

Method:
1. Whip cream and 1 tablespoon of the sugar until stiff.
2. Mix rest of the sugar with egg yolks. Add mascarpone and whipped cream.

3. Line a flat dish with half of the sponge and sprinkle coffee powder mixed with amaretto. Spread a layer of cream mixture.

4. Add second layer of sponge on top of the cream mixture. Sprinkle with amaretto and coffee mixture.

5. Cover with a final layer of cream. Sprinkle with the cocoa powder. Refrigerate for at least 1 hour before serving.

Ingredients :
Mango Pulp 1 Cup Kesar 6 Strand, Cornflour 2 Tblspn Dryfruits 2 Tblspn, Milk 500 Grams Sugar as reqd, Cream 4 Tblspn

Method:
1. Boil the milk till reduces to half. Dissolve the cornflour in a littlecold milk and add to the boiling milk.

2. Bring to boil and remove from fire. Add cardamom powder, chopped almonds. Stir the mixture with cream.

3. Add mango pulp and stir in a mixie. Pour into kulfi moulds. When semi-set stir in mixie.

4. Repeat 2-3 times and leave to set.Seve with falooda.

Ingredients :
PASTRY
1 cup all-purpose flour, 1/2 cup butter, 2 tablespoons cold water, 1/4 cup Semi-Sweet Chocolate Mini Morsels
FILLING
1 cup water, 1/2 cup butter, 1 cup all-purpose flour, 1 teaspoon vanilla extract, 3 large eggs.
GLAZE
1 teaspoon Pure Instant Coffee, 3 tablespoons warm water, 1 1/2 cups powdered sugar, 2 tablespoons butter, softened.
DRIZZLE
1/4 cup Semi-Sweet Chocolate Mini Morsels, 1 teaspoon vegetable oil

Method:
FOR PASTRY
PLACE 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or 2 knives until crumbly. Stir in 2 tablespoons water with fork until moistened. Divide dough in half; shape into 2 balls. Pat each ball into 12 x 3-inch rectangle about 3 inches apart on ungreased baking sheet. Sprinkle 1/4 cup morsels evenly over rectangles; press in slightly.

FOR FILLING:
PLACE 1 cup water and 1/2 cup butter in medium, heavy-duty saucepan. Cook over medium heat for 6 to 8 minutes or until mixture comes to a boil. Remove from heat; stir in 1 cup flour and vanilla extract. Reduce heat to low; cook, stirring occasionally, until mixture forms a ball (about 1 minute). Remove from heat. Beat in eggs by hand, until smooth and glossy. Spread mixture to completely cover each rectangle.

BAKE for 45 to 50 minutes or until pastry is crisp and golden brown; cool completely on baking sheet on wire rack. (Topping rises during baking and shrinks during standing, forming a custard-like layer.)

FOR GLAZE:
COMBINE Taster’s Choice and 3 tablespoons warm water in small bowl; stir until coffee is dissolved. Stir in sugar and 2 tablespoons butter until smooth and creamy. Spread evenly over each pastry.

FOR DRIZZLE:
MICROWAVE 1/4 cup morsels and vegetable oil in small, heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle evenly over each pastry. Pull knife through drizzle 3 times to create design. Cut into 1-inch slices.

Ingredients :
Kashmiri apples 3 nos.

For the batter
Maida (refined flour) 1 cup, Rice flour 2 tbsps., Eno salt powder ½ tsp., Curd ¼ cup, Water as required

For the sugar syrup
Sugar 500 gms., Milk 3 ½ tbsps., Water 3 cups.

For garnish
Pistachio 12 nos., Almonds 12 nos., Icing sugar for dredging, Cocoa powder for dredging

Method:
1.Make a batter by mixing all the ingredients in a bowl and whisk thoroughly. The batter should be of pouring consistency and not lumpy.

2.Cover and keep aside for 5 minutes.

3.In a handi / pot, pour water and sugar. Mix thoroughly. Heat stirring continuously
till all the sugar has dissolved. Add milk.

4.Remove all the scum that comes above the syrup to get a crystal clear syrup.

5.Remove and keep aside.

6.Core the apples

7.Slice the apples with the skin, approximately ¼ cm. thick.

8.Keep in water to which lemon juice is added to avoid the apple slices from turning black.

9.Heat oil in a kadai.

10.Dip the apple slices in the batter and fry on low heat till golden brown.

11.Drain and soak in sugar syrup. (The sugar syrup should be warm and not hot).

12.Remove from the syrup, arrange in a plate and dredge with cocoa powder and icing sugar.

13.Sprinkle pistachio slices and almond slices. Serve hot.

Ingredients :
Cornflour 100 gms., Sugar 400 gms., Ghee 100 gms., Rose water few drops, Almonds chopped 2 tbsps., Cashewnuts chopped 2 tbsps., Lime juice 1 tsp.

Method:
1.Dissolve cornflour in ¾ cup water.

2.Mix sugar with 1 cup water and bring it to a boil. Add lime juice, bring it to a boil again and then remove scum.

3.Reduce the heat to medium, add a little cornflour mixture and stir continuously.

4.When it boils add a little cornflour mixture again.

5.Continue the same process until all the cornflour is added.

6.Cook till the mixture is thickened and starts sticking. Reduce the heat to low.

7.Now add a little ghee to it and mix well.

8.When ghee is absorbed, add a little more and let it absorb. Continue till all the ghee is used up.

9.Take one-teaspoon mixture on a plate, cool it and if it does not stick to the plate, remove pan from heat.

10.Add rose water, mix well and then spread it on a greased tray.

11.Sprinkle chopped almonds and cashewnuts on top.

12.Cut into desired size and shape. Serve when cool