Rose Flowers (w/o Egg)

Ingredients:

All Purpose flour - 200 gr.
Sugar Powder-150 gr.
Rice flour -50 gr.
Nutmeg - 1/4 tsp
Softened butter- 1Tbsp
Coconut milk- enough for making batter
Cardamom Powder-1/4 tsp
Oil - for deep frying
Rose flower mold

Method:

In a mixing bowl, place sugar, butter, cardamom powder and coconut milk mix very well and add slowly flour little at a time to make smooth batter batter. Make sure there won't be any lumps.
Heat oil for deep frying in a deep pan, dip the flower mold in a hot oil, when it is still hot dip the mold half way in the batter, place the mold in hot oil. Using fork slowly detach the flower shaped half fried batter from the mold, fry until they turn golden brown in color. Make all the rose flowers with the batter in same manner and serve as dessert.

Bread Malai

Ingredients:

Bread slices-6 (Cut into cubes)
Cashews -10
Raisins-2 Tbsp
Slivered Almonds-1 Tsp
Sugar-1/2 cup
Unsweetened Kova-3 Tbsp
cardamom powder-1/4 tsp
Milk-1/2 cup
Ghee (Clarified butter)- 2Tbsp

Method:

Fry cashews, almonds, raisins in 1 Tbsp of ghee, remove and set aside. Place bread cubes in the same pan, fry until nice aroma comes. Add hot milk, and sugar to the fried bread cubes cook for 5 minutes and add kova, mix well and cook until everything comes together. Add cardamom powder, remaining ghee and garnish with all the nuts and raisins and serve as dessert.

Mango Kulfi

Ingredients:

Frozen yogurt- 2 cups
Ripe Mango Pieces- 1 cup
Ripe Banana - 1
Mango juice- 2 cups
Lemon Juice-1 Tbsp
Cardamon-2
Fennel seeds-1/8 tsp

Method:
Frozen yogurt, mango pieces and juice, banana, lime juice, cardamom and fennel seeds all together place them in a blender and grind them well and pour into kulfi makers and freeze them or pour in ice cream maker  make into ice cream, serve as dessert.

Mango Semya Halwa

Ingredients:

Roasted Vermicelli (Semya)-1cup (Should not use too thin semya)
Sugar-1/2cup
Mango pulp-1/2cup
kova- 3tbsp
Almond powder-3Tbsp
Milk-1cup
Ghee-1-2Tbsp
Raisins-Few
Cashew nuts-few
Cardamom powder-1/4tsp

Method:

Fry cashews and raisins in 1Tbsp of ghee and set aside. Place semya in a pot add remaining ghee and re roast for couple of minutes and add milk and mix well. Reduce the heat to low and cover the pot and cook the semya for 10 minutes or until soft but, still firm. Mix every 3-4 minutes, so all semya will cook evenly. Add sugar and mango pulp and cook for 4-5 minutes more. (If mango pup is sour add 1/4 cup sugar extra). Add almond powder and kova, cook another 5 minutes or until thickens. At the end add cardamom powder,and garnish with cashews and raisins. Serve hot or chilled.

Gulab Jamun

Ingredients:

All Purpose Flour       -     1 cup

Carnation Milk Powder-   2 cups

Whipping cream          -   1/2 pint

Sugar for syrup        -      4 cups

Water                     -       4 cups

Cardamom Powder -      1/4 tsp

Oil for deep frying

Method:

Mix water and sugar in a sauce pan and boil together until becomes light syrup, add cardamom powder and set aside. Mix all purpose flour, carnation milk powder in a bowl, add whipping cream little at a time knead until it becomes soft but still stiff dough. If needed add little water. Make small (Marble size) balls with all the dough. Place oil in a pan heat on medium low. Add few balls at a time and wait until all the balls float. Increase the heat to medium high fry them until them turn brown. Take them out from the oil and drain and add to the syrup, and let them soak. Make all the balls in same manner by batches. Serve hot or cold as dessert.

Kaala Jamun

Ingredients:

Kova (Milk Solids)- 2 Tbsp
Milk Powder-2 Tbsp
Corn Flour -2 Tbsp
Sugar - 2 tsp
All Purpose Flour -6 Tbsp
Baking Soda-1/8 tsp
Cardamom Powder-1/4 tsp
Whipping Cream - Enough to make stiff dough
Sugar for syrup - 2 cups
Water for syrup - 2 cups

Method:

Mix sugar and water boil and make a syrup, and set aside.

Mix Kova, Milk Powder, Corn Flour, Sugar, All Purpose flour, baking soda, cardamom powder with whipping cream and make a stiff dough and make into a smooth ball.  Take little amount at a time make into a small balls. Heat oil on medium heat, before coming to boiling point, add few dough balls fry until  they become double in size and float to the top, then increase the heat to medium high and fry the balls until dark brown and take out from the oil , and drain all the oil and place them in syrup. Do all the dough in the same manner until done. After the syrup absorbs into the Jamuns (after 10 minutes) serve Jamuns hot or cold.

Dal (Pappu) Payasam

Ingredients:

Moong dal (Pesara Pappu) - 1/2 cup
Chana dal - 1/2 cup
Rice - 1/2 cup
Fresh grated coconut - 1/4 cup
Sugar - 2 - 2 1/2 cups
Milk - 1/2 gallon
Cashews - 12-15
Raisins- 2Tbsp
Cardamom powder - 1/4 tsp
Ghee- 3 -4 Tbsp
Water- 1 1/2 cup

Method:

Fry cashews, chana dal and moong dall in a little ghee, one at a time and set aside. Boil water in a pot add chana dall and rice, cook for 10 minutes or half done. Add moong dall and cook for some more time and add milk, and reduce the heatand cook until rice and dalls are cooked well. Add sugar and mix well and cook in a low heat for 3-5 minutes more. At the end add remaining ghee, coconut, cardamom powder, cashews and raisins, mix well and serve hot as a dessert.

Semya Kesari

Ingredients:

Semya or Vermicelli - 1cup
Sugar - 1cup
Cashews-12
Raisins- 2Tbsp
Cardamom powder-1/4 tsp
Cooking camphor -1 pinch(optional)
Saffron- 1 pinch
Ghee - 1/4 cup
Water-1cup
Yellow food color-4 drops
Red food color-2 drops

Method:

Fry semya, cashews, raisins in a pan separately, one at a time in half the amount of ghee and set aside. Boil 1 cup of water in a pan add red and yellow food colors, semya and sugar, mix well and cook until semya is soft and mixture is almost dry( If it is too dry before semya becomes soft, sprincle little water and cook). At the end add fried cashews, saffron, cardamom powder, cooking camphor and remaining ghee, mix everything very well and serve as a dessert.

Sojjappalu

Ingredients:

For Stuffing:

Sooji or Cream of wheat -1cup
Sugar- - 1cup
Powdered Cardamom - 1/4 tsp
Water or Milk - 2cups
Ghee or Clarified Butter - 1/4 cup
Oil for deep frying- (optional)- Can be pan fried with less oil.

To cover sojjappalu Make dough with allpurpose flour.

Preparation of dough:

Take 1-11/2 cup of all purpose flour and pinch of salt and warer make a soft dough and add 1 1/2 Tbsp of cooking oil and set aside.

Preparation of Halwa:

Fry sooji in a pan w/2tsp of Ghee and set aside.
Boil the water or milk, add the sooji, mix without any lumps. Cook for 2 minutes and add sugar slowly while mixing without getting lumps. cook together until becomes like halwa at the end add remaining ghee and cardamom powder mix well and set aside and let it cool to make sojjappalu.

Preparation of sojjappalu:

Take sooji Halwa and make small lime size balls and set aside.
Take the prepared dough make small balls also.
Take one dough ball at a time place in a hand make a dent and place the halwa ball in that, gently cover the halwa ball with dough. Keep waxpaper or plastic wrap on smooth surface, place the dough covered halwa ball and gently press with fingers like size of puri and shape. if needed dip fingers in oil to spread little easily. Do all the balls in same manner. To avoid drying the prepared ones cover with damp towel or wet paper napkin. When all of them are ready, you can prepare 2 ways.

Option #1- Deep fry

Heat oil in a pan deep fry each one, and serve hot.

Option # 2- Pan fry

Pace shallow pan on stove and spread little oil , when it's gets hot, place sojjappa one at a time pan fry like paratas while using little oil or ghee and serve hot.

Carrot Halwa

Ingredients:

Finely grated Carrots-3cups
Milk Koa (Kova) -3Tbsp
Sugar-1cup
Slivered Almonds-1/8cup
Cashews-1/8cup
Raisins-1/8cup
Cardamom powder-1/2tsp
Ghee(Clarified butter)-3-4Tbsp
Whole Milk or Half and Half-1/2cup

Method:

Heat 1tsp of ghee in a small pan, add cashews, almonds, raisins and fry until they tun golden brown and set aside. Heat ghee in another medium size pan, add grated carrots and fry while stirring until nice aroma comes on medium heat. Add milk and cook for 5-7 minutes, and add sugar and koa cook until it thickens on medium heat while stirring. At the end add cardamom powder and mix well and garnish with nuts and raisins.

Whole Mung Beans W/ coconut Halwa

Ingredients:

Soaked and Boiled whole Mung beans-1cup
Fresh coconut (Grated) - 1cup
Jaggery or Brown sugar -1 1/2 cup
Cardamom powder-1/2 tsp
Cashews - 1/4 cup
Raisins-1/4cup
Ghee-3-4 Tbsp
Water-1/2cup


Method:

Heat 1Tbsp of ghee in a pan, add cashews, raisins and fry little, and set aside. In the same pan place 1/2 cup water, and jaggery or brown sugar, boil until becomes a one string syrup. Add boiled whole mung beans and cook for 3-4 minutes or until syrup becomes thick and water almost evaporates while stirring. Add coconut and ghee, mix well and cook until almost dry and add cashew nuts, raisins and cardamom powder, at the end. Serve hot as dessert.

Jilebi (Various Recipes)

Recipe # 1

Ingredients:

All purpose flour- 1cup
Baking soda- 6 grams
Rice flour-1Tbsp
Yellow Food color-5-6drops
Red food color-2-3 drops
Yogurt- 1 oz
Water- enough to make dough(Start with 1/2 cup)
Sugar-2 cups
Saffron - pinch
Water-2 cups (for syrup)
Cardamom powder-1/4tsp
Oil-for deep frying

Method:

Mix all purpose flour, rice flour and baking soda together. Add water to yogurt and whisk until turns as smooth liquid, add all purpose flour and baking soda mix, combine together without any lumps. Dough should be thinner than dosa dough, and set aside and ferment over night. Heat 2 cups of water in a pot add sugar and let it boil until 1 string syrup comes. In one Tbsp spoon water soak saffron, add half in the syrup and remaining half in the dough which was fermented for over night. Add cardamom powder and food colors also in the syrup. Heat oil in a flat pan for deep frying, place dough in the ketchup dispenser, slowly twirl 3-4 times like chukli in hot oil. Do not fry until they turn into brown color. Keep syrup pot, next to frying pan transer the fried jilebis into the syrup dip them immediately with fork. Sugar syrup will absorb quicky, jilebis looks like a twirled straws. Take out the finished jilebis from the syrup and add next batch. Finish all the jelebis in the same manner. Finished jelebis serve hot as a dessert. Remaining jelebis should not store in a air tight container.

Recipe #2

Ingredients:

All purpose flour-1cup
Rice flour- 2Tbsp
Sugar -2cups
Fleischmann's dry east-1/2 pkt
Cardamom powder-1tsp
Yellow food color-5drops
Red food color-2drops
Water for syrup-2cups
Water for dough-3/4cup +2Tbsp
Salt-1pinch
Oil -for deep frying

Method:

Mix all purpose flour, rice flour and salt in a bowl. Dissolve yeast in a warm water and add to flour mix. Add remaining water also and make a little loose dough and set aside for 45 minutes. Mean while make a syrup like recipe #1, and remaining procedure also will be in the same manner like recipe#1.

Peneelu (Sweet Layered Puris)

Ingredients: All purpose flour (Maida) -1cup Warm water-3/4 cup or enough to make like puri dough Ghee (Clarified butter)-1Tbsp Cardamom powder- 1tsp Flattened Rice (Poha)-3/4cup Powdered sugar-1cup Sesame seeds-handful Cashews-1/4 cup Salt-pinch Method: Take all purpose flour and salt into a bowl and add warm water, mix and make it to a ball and set aside for 15-20 minutes. In 1Tbsp of ghee fry poha, until they become crisp on medium heat, while sauteing, and let it cool and grind into a powder. Toast sesame seeds until nice aroma comes. Add powdered sugar and cardamom powder to sesame seeds, and poha powder and mix everything together and set aside. Make small balls of all purpose flour dough, press like puris and deep fry them. Avoid making them too crispy. When they are hot itself sprinkle the poha and sugar mixture on each puri, fold each one into half so they look like a half moonshape. Layer the half moon shaped puris 4-6 of them as one batch. Serve them as a dessert, when they are hot or at the room temparature.

Pesara Purnam Burelu (Sweet Bondas with Moong dal)

Ingredients:

For stuffing:

Moong dal -1cup
Sugar-1cup
Grated coconut-1/4cup
Cardamom powder-1tsp

For coating:

Urad dal-1cup or Urad flour-2cups
Rice-2cups or Rice flour-4cups
Salt-1pinch
Oil-for deep frying


Method:

For stuffing soak moong dal for 2-3 hrs. and grind into a paste, and steam cook like idlis and transfer them into a pot and sprinkle the sugar on hot idlis. Mash the idlis into a powder, with fork and place the pot on stove and cook on low heat in the begining, until all the sugar melts. Increase the heat to medium high cook until sugar syrup thickens and moong dal mix firm into almost a ball. When it cools down it will become more hard. Make sure to stir constantly to avoid burning. At the end add coconut and cardamom powder, and set aside until it cools down. For coating dough soak urad dal and rice for 5-6 hrs, and grind into a paste. This dough consistancy should be little thicker than dosa dough, and set aside for at least 2-3 hrs, or you can use urad flour and rice flour, mix together in water with same consistancy like other one without any lumps and set aside for 2-3 hours. Take the moong mixture make them into small balls (Key lime size) and set aside. Heat oil in a pan for deep frying, take the ball into a hand one at a time and dip in a coating dough, and carefully release each one into a hot oil. Fry them until they turn golden brown and serve as a dessert.

Simple Semya (Vermicelli) Kheer

Ingredients:

Whole milk-1/2 gallon
Roasted Vermicelli(Semya)- 1cup
Sugar- 1 1/4-1 1/2cups
Cardamom powder-1/2 tsp
Saffron-1pinch (mix in 1tsp of milk)
Cashew nuts-15
Raisins-1/4 cup
Ghee (Clarified butter)- 1 1/2 Tbsp

Boil the milk in 4 quart pot. While boiling the milk, heat 1Tbsp of ghee in a pan, fry cashews and raisins until golden brown, take them out and set aside. Add remaining ghee to the pan, add vermicelli and fry until nice aroma comes and vermicelli turns golden brown. Add this vermicelli to the boiling milk and cook on medium heat while stirring accationally. Once vermicelli is soft add sugar, let it dissolve and cook for 2-3 minutes more. Remove from the heat, add cardamom powder, cashews, raisins and saffron. Serve hot or cold as a dessert.

Note:
You can mix ghee in vermicelli and microwave for 2 minutes with 30 second intervals, while turning around little so, to avoid burning.

Mango Pie - Various Recipes

Recipe # 1

Ingredients:

Lemon Jello-1pk (6 0z)
Mini Marsh mellows-1cup
Cream cheese- 255 gr(3pkts)
cool whip-4oz
Mango pulp-1.5 cups
Ready crust pie shells -2


Method:

Dissolve jello in boiled water and mix, add marsh mellows to jello and let dissolve completely. Soften cream cheese (microwave for 1 minute) and add to jello, marsh mellow mixture. Add whipped cream and mango pulp and mix altogether,
transfer to blender and blend to become smooth paste. Pour this mixture in pie shells, keep in refrigerator for 4-5 hours or over night. Cut into slices just before serving.

Recipe #2

Mango pup -3cups
Sugar -1 1/2cup
Cream cheese-8 oz
Cool whip - 8 oz
Unflavored Gelatin -4 envelops
Water - 3cups
Ready crust pie shells-3

Method:

Add gelatin in boiled water, and let it dissolve. Add sugar, cream cheese, cool whip, and mango pulp, mix and blend altogether in a blender, pour in pie shells, and place them in refrigerator for 4-5 hours or overnight. Slice the pie before serving.

Recipe #3

Ingredients:

Lemon gelatin- 2pkts (12 oz)
Vanilla Ice cream - 3cups
Mango pulp- 3cups
water-1cup
Ready crust pie shells-2

Method :

Dissolve gelatin in boiled water, add mango pulp and ice cream blend altogether,
pour in pie shells, place in refrigerator for 5-6 hours or over night. Cut into slices before serving.

Recipe-#4

Ingredients:

Mango pulp-3 cups
Unflavored gelatin-3 envelops
Sour cream-2cups
Cream cheese-8 oz
Sugar-1cup
Boiling water-3 cups
Lemon juice-1 tsp
Ready crust pie shells -3

Method:

Dissolve gelatin in boiled water, add sugar and let it dissolve. Add cream cheese, sour cream, mango pulp and lemon juice blend altogether in a blender, pour in pie shells, and place them in refrigerator for 5-6 hours or over night. Cut the pie into slices, before serving.

Recipe #5

Ingredients:

Mango pulp-4 cups
Mango jello (Available in Indian stores) -1pkt
Cool whip - 8 oz
Finely diced fresh mango pieces-1/4 cup
Sugar - 1/4 cup
Water - 1/2 cup
Ready crust pie shells-2

Method:

Dissolve mango jello in boiled water, add sugar and let it dissolve. Add cool whip, mango pulp, blend everything in blender, add diced mango pieces and mix together pour in pie shells, and place them in a refrigerator for 4-5 hours or overnight. Cut into slices, before serving.

Large sweet Shells (Gavvalu)

Ingredients:

All purpose flour ( Maida)-4cups
Sooji (Rava) -1/2cup
Brown sugar-3cups or jaggary -1cup and brown sugar-2cups
Softened butter-1 1/2 stick
Salt-pinch
Water - enough to make a dough like puri dough
Oil - for deep frying
Water for syrup - 1cup
Cardamom powder-1tsp

For pasting: 2Tbsp all purpose flour mix in 1/4 cup of water and make a thin paste and set aside.

Method:

Mix all purpose flour, sooji, salt and softened butter, in a bowl, add water little at a time and make a dough, consistency should be like puri dough. Need for 3-5 minutes set aside for 5 minutes.Take the dough and make a small lime size balls. With rolling pin roll each ball like a puri. Take each puri slit, 3-4 times in the middle with knife , with out cutting the edges. With finger take little amount of flour paste rub in the edges of puri, fold like half moon shape and press, so edges will attach and form as a shell. Do all the puris in the same manner. Once finish making all the shells, and cover with wet napkin and set aside until they are ready to fry. Heat oil for deep frying, place these shells few at a time in hot oil fry until they turn golden brown. Fry all the shells in same manner and set aside.
Heat water in a pot and add brown sugar and cook until it form as a thick syrup (210 c-220 c). Add cardamom powder and mix well. Place all the fried shells in the hot syrup turn them around so each shell will be coated in sugar syrup. Take a tray and cover with wax paper spread the finished shells and let them dry. These sweet shells can be stored for 10-15 days in air tight container after they are cool and dry.

Sita's Mitthai Laddu

Ingredients:

For Boondi:

Besan-2cups
Rice flour -1cup
Water- as needed to make the batter for boondi making.
Oil-for deep frying
Boondi maker

For Syrup:

Jaggery - 3cups
Water-1/2 cup
Cardamom powder-1/2 tsp
Black pepper powder-3/4 tsp

Method:

Mix besan, rice flour and water together without any lumps and set aside. Heat oil in a pan make and fry boondi, by using boondi maker. Make all the boondi and set aside in a bowl.
Mix jaggery water and boil together on medium high heat, until syrup gets into hard ball, to reach this point, syrup temparature should be at 250 C. Add cardamom powder and black pepper powder and mix well.
Once preparation of syrup is done, add syrup to above boondi and mix well together and make Laddus. While making Laddus wet your hand in cold water to avoid sticking boondi mix to the hand. These can be stored at room tempatature for almost 2 weeks.

Microwave Milk Cake (Kalakand)

Ingredients:

Ricotta Cheese - 15 oz
Mava/Milk Powder - 15 oz
Sugar-8 oz
Butter - 1/2 stick
Cardamom powder-1/4 tsp

Method:

For this recipe we need microwavable bundt pan.
Melt butter in a pan, add ricotta cheese and fry for 8-10 on medium heat. Add milk powder, mix well and fry for 4-5 minutes more, until raw milk powder smell goes away. Add cardamom powder and sugar, mix quickly everything (Sugar should not melt), and pour this in microwavable bundt pan, and immediately microwave for 3 minutes with 3-4 intervals. To avoid too much continuous boiling, after 1 1/2- 2 minutes stop the microwave and start again, every 30 seconds until total microwave time becomes 3 minutes. Let it cool the milk cake and cover the plate on bundt pan , turn over, so cake will detach and set on plate. Before serving, slice the cake and serve as dessert.

Sivaleela's Banana Nut Muffins or Bread

Ingredients:

Regular All Purpose Flour - 2 cups
Sugar or Brown Sugar -1cup
Chopped nuts -1 cup
Baking Soda-1Tbsp
Eggs-4
Butter-1Stick
Mashed well ripe bananas-6-7
Lemon Juice(Optional)-1tsp


Method:

Preheat the oven to 300 C. Mix butter (Softened), and sugar with egg beater, then add eggs and mix very well. Add flour, baking soda, mashed bananas and nuts, mix every thing well. Place this dough in a greased muffin pans or in a bread loaf pan. Bake for 20-25 minutes for muffins and 30-35 minutes for bread. Check with tooth pick, before take out from oven. Let them cool and serve.