50 gm rice
1 litre milk
5 gm cardamom powder
100 gm sugar
50 ml ghee(clarified butter)
50 gm cashew nuts
25 gm raisins

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How to make Payasam

. Wash and soak the rice for 1/2 an hour.
. Cook the rice in milk until soft.
. Add cardamom powder, sugar and stir until the sugar is dissolved.
. Heat ghee in a pan and add the cashew nuts.
. When the cashew nuts are slightly golden, add the raisins and saute for 1 minute.
. Pour on the rice mixture and serve warm.



1/3 cup rice
3 cups milk
1/2 cup fresh grated coconut
1/2 cup white sugar
1/4 cup jaggery (palm sugar)
1/2 teaspoon ground cardamom
1 tablespoon ghee
2 tablespoons cashews
2 tablespoons raisins

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How to make Annam-Kobbari Parvanam (Rice and Coconut Kheer)

. Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve.
. Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk.
. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.
. Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump;
. stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve.
. If the kheer gets too thick, thin it out with some milk.



6 cups semolina (Rava) flour
7 cups white sugar
1 1/2 tablespoons ground cardamom
1/2 cup ghee (clarified butter)
1/3 cup cashew nuts
1 cup hot milk

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How to make Rava Laddu

. Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly.
. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.
. Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes.
. Add the cashews to the semolina along with the remaining ghee.
. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball.
. Remove from heat, and form palm-sized balls. Let cool and serve.

rava laddu




1 1/2 kg carrots
10 green cardamom, whole
2 cinnamon sticks
500 g sugar
250 g desi ghee(clarified butter)
400 g condensed milk (option: mawa / khoya)
4 pieces gold vark
50 g almonds
50 g pistachios

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How to make Gajar Halwa

. Grate the carrot and put it in a pot on heat, stir fry continuously till all the water is evaporated.
. Then put some green cardamom, cinnamon and sugar and cook for a while. Then add desi ghee and cook 5-7 minutes further.
. At last, finish with condensed milk (or mawa/khoya).
. Place gold vark on top for decoration.
. Present on a plate and garnish with pistachios and almonds.



300 gms khoya (thick milk)
3 Tbsp flour
3 Tbsp sugar
1/2 liter water
Saffron, a pinch
200 gms refined oil

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How to make Gulab Jamun

. In a bowl, add khoya and flour mix them together.
. Make a round ball shape gulab jamun out of it.
. Make sugar syrup with 3 table spoon of sugar and 1/2 liter water. Add little saffron to it.
. Deep fry the gulab jamun in pan with oil.
. Add the fried gulab jamun into the sugar syrup.
. Serve hot.



    Sweet Basil Cream:

1 1/2 cups heavy whipping cream
1 bunch fresh basil, washed and dried

    Sweet Curry Lemon Curd:

1 cup white sugar
2 eggs, lightly beaten
2 tablespoons mild curry powder
3/4 cup fresh lemon juice
3 lemons, zested
1/4 cup unsalted butter, melted

Coconut Cupcakes:
1 (18.25 ounce) package white cake mix
1 cup sweetened flaked coconut
1 1/4 cups water
3 eggs
1/3 cup vegetable oil
2 tablespoons coconut extract
6 cups confectioners’ sugar, divided
1/2 (8 ounce) package cream cheese, room temperature
1 tablespoon silver dragees decorating candy

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How to make Maharani Cupcakes

. To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
. Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
. Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
. Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
. In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners’ sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners’ sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
. To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.



4 lemon shortbread biscuits (about 85g)
140g full fat soft cheese
50ml double cream
1 tbsp caster sugar
2 tbsp Manuka honey, plus 1 tsp extra
125g punnet raspberry

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How to make honey cheesecake with raspberries

. Sit 2 x 9cm metal rings on 2 small serving plates. Crush the biscuits in a bag with a rolling pin, then divide between the rings, pressing down to form the base.
. Put the soft cheese in a bowl, then whisk together with the double cream, sugar and 2 tbsp honey until soft peaks form. Spoon the mixture into the rings, then spread the top flat.
. You can chill the cheesecakes now until ready to serve.
. Crush a third of the raspberries with 1 tsp honey, then gently fold in the rest.
. Using a blowtorch, warm around the edge of the ring and lift off – or use a knife to run around the inside of the ring, and lift off.
. Spoon over the raspberries and serve.

honey cheesecake


900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast, about 175g/6oz
1 tsp chopped fresh root ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn
Sweetcorn, canned or frozen
2-3 mushrooms, thinly sliced
2 spring onion, shredded
2 tsp soy sauce, plus extra for serving mint
or basil leaves and a little shredded chilli (optional), to serve

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How to make Chicken noodle soup

. Pour the stock into a pan and add the chicken, ginger and garlic.
. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
. Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce.
. Simmer for 3-4 mins until the noodles are tender.
. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using.
. Serve with extra soy sauce for sprinkling.

chicken noodles soup


1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 pound red potatoes, diced
3 cups baby spinach
1/4 cup heavy cream

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How to make Sausage, Potato and Spinach Soup

. Heat olive oil in a large stockpot or Dutch oven over medium heat.
. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
. Serve immediately.

potato,chicken soup


1/4 cup unsalted butter
3 cloves garlic, minced
1 1/2 pounds mushrooms, thinly sliced
1 onion, diced
Kosher salt and freshly ground black pepper, to taste
1 cup red wine (optional)
4 cups chicken broth
1 cup heavy cream
1/2 teaspoon dried thyme
2 tablespoons cornstarch

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How to make chicken and Mushroom Soup

. Melt butter in a large stockpot or Dutch oven over medium heat.
. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes;
. Season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
. Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
. Stir in chicken broth, heavy cream and thyme.
. In a small bowl, whisk together cornstarch and 1/4 cup water.
. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
. Serve immediately.

mushroom recipe
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