Marmalade Pudding Recipe

Ingredients:

2 oz breadcrumbs
2 oz flour
2 oz shredded suet
grated rind of 1 lemon (nimbu)
2 tblsp marmalade
2 oz. castor sugar
1 egg
1/4 tspful baking powder
1/2 cup milk
marmalade sauce


How to make marmalade pudding:

* Mix all the dry ingredients together, sieving the flour and baking powder.
* Add the marmalade, egg and milk.
* If the mixture is too stiff, add a little more milk.
* Put mixture into a greased basin, cover with a double piece of greased paper and steam for 2 1/2 hours.
* To make the marmalade sauce:
* peel a lemon very thinly and cut the peel into short strips.
* Boil these in water until soft, then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Stir well and simmer for about 3 minutes.
* Remove from fire and add 2 tspfuls of lemon juice.
* Dish up the pudding and serve with the sauce.

Fruit Cocktail Pudding Recipe

Ingredients:

1 tsp coffee
1 packet lemon jelly (nimbu ki jelly)
2 cup fresh cream
3 tbsp sugar


How to make fruit cocktail jelly pudding:

* Boil 2 cup water and dissolve jelly in it.
* When it mixes properly, remove it from the flame. Let it cool.
* Place some of the jelly in the tin and refrigerate for sometime.
* Mix coffee in the remaining jelly and refrigerate it separately.
* Grind sugar and blend with cream.
* Now add coffee jelly mixture to the above.
* Now spread this over the lemon jelly already set in the tin and again refrigerate it for setting.
* Serve it chilled once it sets properly.

Mohanthaal

Ingredients :

For the Mohanthaal :

1 cup ghee
2 cups coarsely ground besan
1 tsp elaichi powder

For Khoya (mava) :

1 litre full fat milk

For the Sugar Syrup :

1½ cups sugar
1 cup water
2 tbsp milk

For garnishing :

4 tbsp chopped
almonds and pistachios

Method :

Put the besan in a bowl.
Heat the ghee and pour half of it over the besan.
Rub the ghee into the besan till the mixture resembles bread crumbs.
Put the remaining hot ghee in a kadhai, add the besan mixture and cook till the mixture turns golden brown and continue to stir.
Put the grated khoya and elaichi powder and mix for 5 to 7 minutes.
Take out from the heat and keep it to cool till it becomes warm.

For the Sugar Syrup :

Combine the sugar with water in a pan. Allow it to boil for 10 minutes.
Put the milk to the boiling sugar syrup.
The impurities will form a grey layer. Take out this layer gently using a slotted spoon.
Boil this till syrup is of 1 string consistency keep the syrup hot.

How to Proceed :

Pour the hot sugar syrup over the cooked besan mixture and stir well.
Pour into a greased 225 mm. (9″) diameter thali with 25 mm. (1″) high sides.
Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours.
Cut into 25 mm. (1″) squares.

Zeppole

INGREDIENTS (Nutrition)

* 2 quarts vegetable oil for frying
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1 pinch salt
* 1 1/2 teaspoons white sugar
* 2 eggs, beaten
* 1 cup ricotta cheese
* 1/4 teaspoon vanilla extract
* 1/2 cup confectioners' sugar for dusting
* add to recipe box Add to Recipe Box

My folders:

* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
3. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Dark Christmas Recipe

Ingredients:

300 gms Currants
300 gms Raisins
120 gms Plain Flour ( Maida)
1 tsp Salt
1 tsp ground Ginger
1 tsp grated Nutmeg
1 tsp grounded Cinnamon and Cloves
240 gms Margarine shredded
120 gms Fresh breadcrumbs
120 gms Sugar (preferably jaggery)
60 gms Glace Cherries
60 gms Almonds blanched
30 gms Mixed Peel chopped
Few pieces rind of Oranges finely grated
Few pieces rind of Lemon finely grated
Juice of 1 Orange
2 Eggs
1 tsp Vanilla essence
6 Level tbsp Black treacle
1 tbsp Brandy

How to make dark christmas pudding:

* Wash and pick the currants and raisins and dry thoroughly.
* Sift the flour, salt and spices into a large mixing bowl.
* Stir in the margarine, bread crumbs and sugar.
* Chop and mix together the currants, raisins, cherries, almonds, mixed peel and orange and lemon rinds.
* Stir these into the prepared dry ingredients.
* Beat the orange juice with the eggs and vanilla essence and pour into the bowl.
* Add the treacle and brandy and mix until thoroughly blended.
* Turn the mix over into a greased pudding basin.
* Cover the basin securely with double thickness of grease paper and tie securely.
* place in a pressure cooker and cook till done.
* When ready, remove cover and replace with fresh grease proof paper.
* Store in a cool, dry, dark place.
* To serve, steam the pudding again.
* Turn out into a hot dish.
* Pour a little warmed brandy round the dish and light before bringing to table.

Terrific Tiramisu Dessert

Sometimes a dessert is just too divine to pass up on getting the recipe. This recipe for Terrific Tiramisu Dessert is one of them. A young woman named Shura showed up at an office party with this dreamy confection.

It’s too indulgent to simply describe with words, but I’ll say that this scrumptious version of the popular Italian dessert tiramisu is simply divine. With a mixture of espresso coffee, whip cream and Ladyfingers, the flavors will melt in your mouth and leave you wanting more.

If you’re looking to make a very classy, delicious dessert cake for a special dinner party or holiday gathering, you can’t go wrong with this Terrific Tiramisu dessert.

Shura’s tips even provide you with optional ingredients and special instructions.

Begin making the Tiramisu at least 3 hours before serving time, or early in the day.

Terrific Tiramisu Dessert

1 16 oz container mascarpone cheese
(What I usually do is substitute with the following: 2 8 oz pkg cream cheese softened, *delete salt; in step 1, in a large bowl, with mixer at medium speed beat cream cheese and 3 tablespoons milk until smooth and fluffy. *Increase confectioner’s sugar for cheese mixture to 2/3 cup)
½ teaspoon salt*
½ cup plus 2 tablespoons confectioner’s sugar
3 tablespoons plus 1/3 cup espresso (recipe calls for coffee-flavored liqueur but I prefer espresso)
1 ½ teaspoon vanilla extract
3 1 oz squares semi-sweet chocolate, grated
1 ½ cup heavy whipping cream
2 teaspoon instant espresso-coffee powder (This isn’t too hard to get. Your supermarket may carry it in their Italian section)
2 3-4 ½ oz pkgs Ladyfingers – a cookie of sorts. (The Italians call them Savoiardi. There are some American ones but they are not as good. Mushy, not crunchy. Try and get an Italian brand.)
Directions

1) In a large bowl, with wire whisk or fork, beat mascarpone (or cream cheese mixture), salt, ½ cup sugar, 3 tablespoons espresso, 1 teaspoon vanilla extract, and 2/3 of grated chocolate (set aside remaining chocolate for top of dessert).

2) In small bowl, with mixer at medium speed, beat 1 cup heavy or whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.

3) In small bowl, stir instant espresso-powder, remaining 1/3 cup espresso, remaining ½ teaspoon vanilla extract (if you use liqueur, then add 1 tablespoons water).

4) If ladyfingers are sliced, separate them in half. Line 2 ½ quart glass or crystal bowl with one-fourth of ladyfingers; drizzle 2 tablespoons of espresso mixture over them. Spoon one-third of the cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture, and cheese mixture to make two more layers.

Drizzle remaining espresso mixture on ladyfingers. Sprinkle remaining grated chocolate over top of dessert. Reserving one tablespoon for garnish.

5) In a small bowl, with mixer at medium speed, beat remaining ½ cup cream and remaining 2 tablespoons confectioner’s sugar until stiff peaks form.

6) Spoon whipped cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert. (This is ideal, however my cake-decorating bag is in storage so I just use a plastic bag with a pin prick in it and make attractive blobs instead.)

7) Sprinkle reserved grated chocolate on whipped-cream rosettes. Refrigerate until chilled and flavors are blended (at least 2 hours).

Serve and enjoy.

Mava Peda

Ingredients:

For the Mava Peda :
¼ cup powdered sugar
¼ tsp elaichi powder
a few saffron strands

For the Khoya (mava) :

1 litre full fat milk

For garnishing :

2 to 3 slivered pistachios

Method:

For the Khoya (mava) :
Heat the milk in a non-stick pan on a high flame till it comes to boil.
Continue to boil and keep on stirring continuously till it becomes semi-solid.
Allow it to cool

For the Mava Peda :

Mix the khoya and sugar in a heavy bottomed pan and cook on a slow flame. Keep on stirring continuously for 5 to 10 minutes till the sugar gets dissolved and the mixture leaves the sides of the pan.
Take out from the fire, put the cardamom powder and saffron and stir properly. Cool completely.
Divide the mixture into 8 equal parts and shape into even sized rounds.
Decorate with slivered pistachios.

Kulfi (Old Fashioned Pakistani/Indian Ice Cream)

Ingredients:

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)

Preparation of kulfi recipe :

* Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
* Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
* Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
* Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
* To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

Sopapilla Cheesecake Pie

Ingredients

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Directions

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Terrific Tiramisu Dessert

Ingredients

1 16 oz container mascarpone cheese
(What I usually do is substitute with the following: 2 8 oz pkg cream cheese softened, *delete salt; in step 1, in a large bowl, with mixer at medium speed beat cream cheese and 3 tablespoons milk until smooth and fluffy. *Increase confectioner’s sugar for cheese mixture to 2/3 cup)
½ teaspoon salt*
½ cup plus 2 tablespoons confectioner’s sugar
3 tablespoons plus 1/3 cup espresso (recipe calls for coffee-flavored liqueur but I prefer espresso)
1 ½ teaspoon vanilla extract
3 1 oz squares semi-sweet chocolate, grated
1 ½ cup heavy whipping cream
2 teaspoon instant espresso-coffee powder (This isn’t too hard to get. Your supermarket may carry it in their Italian section)
2 3-4 ½ oz pkgs Ladyfingers – a cookie of sorts. (The Italians call them Savoiardi. There are some American ones but they are not as good. Mushy, not crunchy. Try and get an Italian brand.)
Directions

1) In a large bowl, with wire whisk or fork, beat mascarpone (or cream cheese mixture), salt, ½ cup sugar, 3 tablespoons espresso, 1 teaspoon vanilla extract, and 2/3 of grated chocolate (set aside remaining chocolate for top of dessert).

2) In small bowl, with mixer at medium speed, beat 1 cup heavy or whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.

3) In small bowl, stir instant espresso-powder, remaining 1/3 cup espresso, remaining ½ teaspoon vanilla extract (if you use liqueur, then add 1 tablespoons water).

4) If ladyfingers are sliced, separate them in half. Line 2 ½ quart glass or crystal bowl with one-fourth of ladyfingers; drizzle 2 tablespoons of espresso mixture over them. Spoon one-third of the cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture, and cheese mixture to make two more layers.

Drizzle remaining espresso mixture on ladyfingers. Sprinkle remaining grated chocolate over top of dessert. Reserving one tablespoon for garnish.

5) In a small bowl, with mixer at medium speed, beat remaining ½ cup cream and remaining 2 tablespoons confectioner’s sugar until stiff peaks form.

6) Spoon whipped cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert. (This is ideal, however my cake-decorating bag is in storage so I just use a plastic bag with a pin prick in it and make attractive blobs instead.)

7) Sprinkle reserved grated chocolate on whipped-cream rosettes. Refrigerate until chilled and flavors are blended (at least 2 hours).

Serve and enjoy.

Swiss Rolls

Ingredient

* 3 eggs
* 2 drops of vanilla essence
* 110 grams / 3½ oz of castor sugar
* 75 grams / 2½ oz of flour
* 2 to 3 tablespoons of raspberry jam
* ¼ cup of icing sugar

Preheat the oven to 210°C, 410°F or gas mark 6½. Grease and line a swiss roll tin with cooking paper. Whisk the eggs, vanilla and sugar with an electric mixer or beater on high until the mixture resembles a thick stable foam, and the mark from a spoon dragged through the mixture doesn't disappear. Sift in the flour, and very gently fold the flour in with a large metal spoon. Gently pour the mixture into the prepared tin and smooth out to the corners with a pallet knife.

Bake for 8 to 10minutes. Check the sponge is cooked by carefully running your hand over the top. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back. Turn out immediately onto a cake rack covered with a clean dry tea towel. Peel off the cooking paper and allow to cool. Spread the sponge lightly with raspberry jam and roll into a tight spiral with the aid of the tea towel, starting from the longer side. Remove the towel and sprinkle with icing sugar.

Indian Cooking Recipe : Angoori Petha

Ingredients :

2 kg. White pumpkin
¼ tsp slaked lime
3 cups sugar
a few drops yellow food colour
1 cup dried coconut

Method :

Peel and deseed the pumpkin.
Scoop out balls from the pumpkin by using a melon scoop.
Prick each pumpkin ball with a fork at close intervals.
Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.
Wash the pumpkin balls thoroughly. Drain and keep aside.
In a heavy bottomed pan, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil.
Remove any impurities floating on the surface, using a slotted spoon.
Put the pumpkin balls and cook on a high flame for 10 to 15 minutes.
Take out from the fire. Cool completely.
Drain from the sugar syrup and roll the petha balls in dried coconut.

Ras Gullay Recipe

Ingredients

1 liter of fresh milk
OR 2 cups of powdered milk dissolved in 12 cups of water.
2 cups sugar
1 tbs. vinegar or lemon juice
2 tbs. rice flour
2-3 drops of Kewra essence
chopped pistachio (Pistay) for garnish (optional)

Instructions

Heat the milk in a pot until it starts to boil and add vinegar/lemon juice to it to let it curdify. (My word). Keep boiling until the water and curd
separates out.
Drain and sieve it well to remove all the water from the curd. Spread the curd out on a clean, flat surface and add the rice flour to it.
Knead it as much as you can, the more the better
(DO IT BY HAND).
Meanwhile add the sugar to 3 cups of water and boil to make syrup.
When the syrup starts to boil make the curd into small round balls and add to the boiling syrup and cook for 10 - 15 minutes.
Just before removing from heat add the kewra essence and garnish with chopped pista.
Cool before serving

Serving: 8 to 10

Peach Crisp

8 medium peaches, peeled, pitted and sliced into large chunks
3/4 cup flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
8 tablespoons cold unsalted butter cut into small pieces

Preheat oven to 375 degrees. Position oven rack in lowest position in the lower third of your oven. Grease using cooking spray a 2 inch deep baking dish, a deep dish pie pan or tart pan.

1. In a large bowl combine the flour, sugar, salt cinnamon and nutmeg.

2. Using a pastry cuter (or two dull knives) cut the cold butter into the dry mixture until the mixture resembles dry bread crumbs.

3. Scatter the topping evenly over the fruit.

4. Bake in the preheated oven for about 45 minutes or until the topping is a
golden brown, the peaches when pierced with a fork or skewer are tender.

Apple Rabri

Ingredients:

• 3 Apples (peeled, grated)
• 1 litre Milk
• 4 tbsp Sugar
• 1/4 tsp Green Cardamom
• 8-10 Almonds (blanched, sliced)
• 5-6 Pistachios (blanched, sliced)

How to make Apple Rabri:

• Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity.
• Add sugar and cook on low heat, stirring continuously.
• Add the grated apples to reduced milk and mix. Cook for three to four minutes.
• Add cardamom powder, almonds and pistachios. Pour into a serving dish.
• Apple Rabdi is ready. Serve hot or cold.

Badam Pak

Ingredients:

• 500 gms Khoya
• 700 gms Sugar
• 300 gms Almonds
• 250 gms Ghee
• 1 Cup rose water
• 2 tsp Cardamom powder
• 1/2 tsp Nutmeg powder

How to make Badam Pak:

• Mix sugar and rose water.
• Boil it.
• Add khoya to make it smooth.
• Put blanched almonds and add ghee.
• Cook over medium flame till the mixture leaves the sides of the pan.
• Mix cardamom and nutmeg powder.
• Spread the mixture on it.
• Keep it for cooling.
• Cut into squares.
• Badam Pak is ready.

Blueberry Cobbler

Ingredients:

• 2-1/2 Cups fresh or frozen blueberries
• 1-3/4 Cups all-purpose flour
• 1/2 Lemon, juiced
• 1 Cup white sugar, or to taste
• 1 tbsp Butter, melted
• 4 tsp Baking powder
• 6 tbsp White sugar
• 5 tbsp Butter
• 2 tsp Sugar
• 1 tsp Vanilla extract
• 1/2 tsp All-purpose flour
• 1 Pinch ground cinnamon
• 1 Cup milk

How to make Blueberry Cobbler:

• Preheat the oven to 375 degrees F.
• Grease the 8 inch square baking dish.
• Mix the blueberries with lemon juice and vanilla.
• Now place the blueberries into the baking dish.
• Sprinkle with 1 cup of sugar and 1/2 tsp of flour, then stir in the tbsp of melted butter, keep aside.
• Take a bowl, and add 1-3/4 cups of flour, baking powder, and 6 tbsp sugar.
• Rub in the 5 tbsp butter using fingers or cut in with a pastry blender in small pieces.
• Make a well in the middle and stir in the milk.
• Mix just till moistened.
• Cover and let batter rest for about 10 minutes.
• Spoon the batter over blueberries, leaving only a few tiny holes for the berries to peek through.
• Combine together the cinnamon and 2 tsp sugar, sprinkle over the top.
• Bake for about 20 to 25 minutes in the preheated oven.
• Let it cool till just warm before serving.

Corn Pudding

Ingredients:

• 2 tbsp Flour
• 1 Cup Milk
• 1 tsp Salt
• 1 tbsp Sugar
• 3 tbsp Butter
• 1 tbsp Olive Oil
• 2 cups Cremed Corn
• 3 Eggs (beaten lightly)
• ½ Red Bell Pepper (diced)
• 1 Small Onion (finely chopped)

How to make Corn Pudding:

• Grease a casserole dish with cooking spray. Preheat oven to 325 F.
• Heat oil in a pan over high flame and then add chopped onions to it. Fry till brown on edges, or for 2-3 minutes.
• Stir in red bell pepper and cook for another 3-5 minutes.
• Remove from the heat, turn off the flame and set aside to cool.
• Blend flour into corn and add sugar, milk, salt and butter to it.
• Stir in beaten eggs and sautéed veggies.
• Pour into a greased casserole dish and bake at 325 degree F until firm.
• Corn Pudding is ready to serve.

Carrot Burfi

Ingredients:

• 1 cup Carrot (grated)
• 1/2 litre Milk
• 2 tbsp Ghee
• 1 cup Coconut(grated)
• 1 cup Sugar
• 1/2 cup Broken Cashew nuts

How to make Carrot Burfi:

• Heat a heavy bottomed vessel and add the grated carrot to it.Heat it to dry, stirring continuously.
• Repeat the same with grated coconut and keep it aside.
• Now boil milk with sugar until later dissolves in a seperate pan. Keep stirring.
• Mix in the carrot and coconut and again stir until it becomes thick.
• When it is cooked well, add the cashew nut pieces.
• Apply ghee on a tray and put the mixture in it.
• When firm cut into pieces when cool.
• Carrot burfi is ready to serve.

Caramel Custard

Ingredients:

• 4 Eggs
• 4 tbsp Sugar, heaped
• 2 Cups milk
• 3 tsp Sugar for caramalising
• A few drops vanilla

How to make Caramel Custard:

• Heat the sugar for caramalising in a baking dish for few seconds over low heat, till it melts and gets burnt.
• Turn the dish quickly and carefully to ensure that the caramel spreads equally over the bottom and sides of the dish, set aside.
• Beat the eggs well and combine milk, sugar and vanila essence to it.
• The sugar should dissolve fully.
• Now strain it to the caramalised dish.
• Cover the mouth of the dish with butter paper and place it in the pressure cooker for about 10 minutes.
• Let it cool and serve.