Transcript cakes-sweets

Cakes and sweets
Strawberry cup cake
Ingredients:
All purpose flour- 1¾ cup
Baking soda- 1 tsp
Sugar- 1 cup
Walnut- ½ cup
Egg white- of two eggs
Vanilla extract- ½ tsp
Vegetable oil- ½ cup
Frozen strawberry- 10
Sugar powder- for garnishing
Yield-10 cups
Method:
 In a bowl combine Flour, Baking Soda, Sugar and Walnuts together.
 Whip together Egg Whites, Vanilla Essence and oil in big jar till well
mixed using speed 3.
 Combine Strawberries. Beat in mixer at low speed till strawberries are
broken somewhat.
 Add flour mixture. Mix slowly till smooth but pieces of Strawberries are
still visible. Pour batter into greased muffin tins, filling to half.
 Bake at 350 F till they are done, it will take about 30 min. If desired
drizzle with powdered sugar on top.
Peanut butter
Ingredients:
Peanuts- 2 cups
Salt- ½ tsp
Sugar- 1 tsp
Groundnut oil- 1 tbsp
Method:
Serves-4
 Roast the Peanuts in a heavy bottom pan under low flame. After roasting let
it cool, and remove the skin when the peanuts are warm.
 Now place the deskinned groundnuts in the big jar and inch several times
till the groundnuts are crushed.
 Add salt sugar and oil and grind at low speed and increase the speed to
high. Add little more oil if required.
 Allow to mature for at least 3 hours before use.
 Research studies have shown that regular consumption of Peanuts helps
reducing weight.
 Avoid overweight by including this wonderful recipe in your diet regularly.
Tomato ketchup
Ingredients:
Chilly powder- 1 tsp
Tomatoes- ¾ kg
Ginger- 2 inch piece
Red pumpkin- ¼ kg
Garlic- 4 flakes
Onion- 3
Vinegar- ½ cup
Sugar- ½ cup
Salt & pepper- to taste
Cinnamon – 4
Cloves- 4
Cardamom - 4
Method:
 Cook Vegetables till soft then cool. Blend well in a big jar till smooth using
high speed. Strain well to get a smooth puree.
 Make a paste of Ginger, Garlic, Cumin Powder, and Chilli Powder in a
small jar using speed 6. Add Salt, Sugar, and remaining Vinegar to the puree.
 Take a clean cloth and place Cinnamon, Cardamom, Cloves, Pepper in that
and tie the cloth with a thread and put it in the puree. Now place the puree with
spice bag on fire and simmer till the puree becomes thick.
 Once the ketchup is thick enough throw the spice bag and store the ketchup
in clean dry bottles. As a preservative a pinch of sodium benzoate can be
dissolved in a teaspoon of water and added to a bottle of ketchup of 1-liter
capacity.
Jangiri
Ingredients:
Broken black gram dal- 1 cup
Sugar- 3 cups
Water- 100 ml
Colour- (food grade) ¼ tsp
Saffron- a pinch
Method:
Yield-10 pieces
 Soak the Black Gram Dal for 4 hours. Grind in medium jar at high speed
for 30 sec till very soft without adding much water.
 While grinding add colorant to the batter along with a pinch of salt. Make
sugar syrup adding water to sugar and boil till single strand consistency.
 Take a clean cloth and make a small hole in the center. Heat oil in a kadai.
Place the batter on the cloth and tie it up with a thread.
 Squeeze in batter into the oil like circle with loops around. Fry till crisp but
do not over fry. Remove and soak in hot sugar syrup.
 Soak for 5-8 minutes and remove from syrup and arrange on plates and
serve hot.
Carrot halwa
Ingredients:
Carrots- ½ kg
Milk- 1 liter
Sugar-1 ½ cups
Cashew nuts- ¼ cup
Ghee- ¼ cup
Cardamom seeds- ¼ tbsp
Yield-1/2 kg
Method:
 Wash and trim Carrots. Cut the cleaned Carrots to 1 inch pieces. Place the
Carrots in big jar and run at speed 1 till carrots are completely grated.
 Heat ghee in a pan and fry grated carrot in the ghee well. Pour milk over the
pan and keep boiling repeatedly till a semi solid mass is formed.
 Now add cardamom seeds and cashew nuts. Stir on low flame till the product
becomes non sticky to the vessel sides.
 Remove from fire and transfer the contents to a greased plate and serve hot.
 Rich in carotenoids, VIT A helps overcome defective vision.
Ice cream
Ingredients:
Frozen milk cubes- 80g (approx 6 cubes)
Frozen mango- 80g
Liquid milk-20ml
Powdered sugar-40g
Ice cream powder- 10g
Vanilla essence/ mango essence-10 drops
Yield-2 big scoops
Method:
 Preparation of frozen milk cubes: Boil milk and simmer it to thicken for
sometime. Let it cool and pour over ice trays and freeze till the cubes are set.
 Preparation Of Milk: Dissolve powdered sugar, ice cream powder, and
vanilla/mango essence in cold milk and mix well.
 Now add the prepared milk, frozen milk cubes, frozen fruit to the big jar and blend
at speed 1 for 30s. Smoothie ice cream is done, serve immediately.
 If consumption is delayed refrigeration should be done to avoid melting.
Sesame burfi
Ingredients:
Sesame seeds- 1 cup
Sugar-1 cup
Ghee- ½ cup
Cardamom powder- ½ tsp
Method:
Yield-5 pieces
 Place sesame seeds in small jar and inch several times till the they are
crushed.
 Place crushed Sesame Seeds on a saucepan with low flame. Add sugar
immediately. Keep stirring on low flame till sugar melts completely. Add
ghee if desired.
 When the mixture becomes non sticky to the vessel sides, remove from
fire. Pour into a greased plate, when little warm cut into desired shape.
 Allow to cool completely. If handled when hot product shape may not be
retained.
 Calcium rich.