Kaju Katri - By Renuka Assar

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1 cup powdered cashews,
1/2 cup sugar,
1/4 cup water
2-3 cardamoms
2 gms saffron


Method:

- Mix sugar and water and heat to prepare syrup.
- Add cashew powder, elaichi and kesar to it.
- And mix properly till it forms a thick mixture. 

- Roll out the mixture on a plastic sheet and cover it with silver foil.
- Let it cool down and cut it into pieces.

Fruit Shrikhand

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

8 cups fresh curd
1/2 cup sugar, powdered
1/2 tsp cardamom powder
1 cup mixture of orange segments, grapes and bananas

Method:

- Hang curd in a muslin cloth to remove water. 

- Keep for at least four hours to drain out completely.
- Take out thick curd in a thali, mix powdered sugar. 

- Sieve the mixture for even mixing.
- Mix cardamom powder and fruit pieces.
- Keep in the refrigerator till serving time. 

- It should not become sour.

Chandra Puli

BISMILLAH HIR RAHMAN NIR RAHEEM

Serves 4
Time required - 30 mins

Ingredients:

200 ml kheer
Ghee as required
200 gms sugar
1/2 tsp(2g) cardamom powder
One coconut grated
15 gms raisins, chopped
25 gms cashew nuts, chopped


Method:

Put the kheer, one tbsp ghee, sugar, cardamom powder and grated coconut in a wok, and mix well. 

Keep stirring on high heat, till the mixture becomes sticky.
Grease a half moon-shaped dice (chandrapuli dice) and put a little of the mixture in it and press with your fingers, carefully remove after a few minutes so that the chandrapuli does not break. 

Similarly, make more chandrapulis with the remaining ingredients. 

Serve garnished with chopped raisins and cashewnuts.

Balushahi

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 kg refined flour
300 gms desi ghee
100 gms yoghurt
350 ml water

Ghee to fry
500 gms sugar
5 gms cardamom powder
50 gms pista silvers

Method:

- In a pan, heat 300 gms ghee. Allow it to cool to room temperature.
- Add the yoghurt and the water and whisk well to the ghee.
- In a mixing bowl, sift the flour and cardamom powder together.
- Pour in the ghee and yoghurt moxture and knewad it well to form a soft dough.
- Divide the dough into equal rounds about 50 gms each and make a small hole in the centre as in a doughnut or a medu wada.
- Cook sugar and water to a two string sugar syrup and keep it warm.
- Heat the ghee for frying and slowly deep fry the balushahi to a golden brown color.
- Immerse the balushahi into the warm sugar syrup and allow it to soak for 10 mins. Serve hot garnished with silvers of pista.

Motichoor Ke Laddoo

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Gram flour - 2 1/2 cups
Milk - 500 ml
Cardamom Powder - 1/2 tsp
Ghee - 3 cups
A fine holed shallow strainer spoon

For Syrup

Sugar - 2 1/2 cups
Water - 3 1/2 cups
Milk - 2 tbsp

Ghee - 3 cups

Method:

For Syrup:

Put sugar and water in a vessel and boil.
When sugar dissolves, add milk.
Boil for five minutes till scum forms on top.
Strain and return to fire.
Add color and boil till sticky but no thread has formed.
Add cardamom powder and mix. Keep aside.


For Boondi:

Mix flour and milk to a smooth batter.
Mix all the ingredients mentioned under stuffing except milk.
Heat ghee in a heavy frying pan.
Hold strainer on top with one hand.
With the other pour some batter all over the holes.
Tap gently till all batter has fallen into hot ghee.
Stir with another strainer and remove when light golden.
Keep aside. Repeat for another batter.


Final Steps:

Immerse boondi in the syrup that you have made.
Drain any excess syrup.
Spread in a large plate.
Sprinkle little hot water over it.
Cover and keep for five minutes.
Shape in laddoos with moist palms.
Cool and keep open to dry, before storing in containers.   

Lauki Kheer

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Lauki grated - 1 cup
Milk - 1 ltr
Sugar - 3/4 cup
Ghee - 3-4 tbsp
Fried Kaju - 4 -5
Raisins

Method:

- Drain the water from the lauki, fry it in the ghee till little brown.
- Boil the milk on slow fire and bring to 1/2 litre.
- Put the lauki in it, stir continuously until it is done.
- Add sugar.
- Prepare a thick consistency, put 10 raisins in it boil for few minutes.
- Put off the flame.
- Cool it and decorate it on a plate with crushed kaju fry.

Khoya Malpua

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Maida - 1 cup
Semolina(rawa) - 1 cup
Sugar - 1 cup
Rice flour - 1 tbsp
Khoya - 1/4 cup
Water - little
Oil - to deep fry

Method:

- Smoothen the khoya and add along with all the ingredients in a large bowl.
- Add water and mix well till the mixture takes on the consistency of idli batter.
- Keep aside for a couple of hours.
- Now in a kadhai, heat oil and pour a ladle full of mixture and deep fry until golden yellow on both sides with brown crisp edges.
- Serve hot.

Sweet Gunjiyas

BISMILLAH HIR RAHMAN NIR RAHEEM

(for 16 pieces)

Ingredients:

Maida (sieved) - 150 gms
Mawa - 100 gms
Almonds - 4
Pistas - 6
Kismis - 8
Elaichi - 2
Powdered Sugar - 75 gms

Method:

- Fry the mawa without oil in a pan. Wait until it cools and add the sugar and finely chopped dry fruits. Mix
- Warm one tablespoonful of edible oil and add it to the flour. - And knead it into soft dough adding a little water. Keep aside for half an hour.
- Take a small pinch of the flour and roll it into a ball. Flatten it out into a circle with a rolling pin and carefully place a small bit of the dry fruit filling in the centre.
- Fold its edges so as to form a semi circle. Paste the two edges together by smearing a little touch of water. Finish the dough until all pieces are done. And deep fry them in oil on a slow flame.

Suji Aur Badam Ka Halwa

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Almonds ( blanched and chopped) - 2 1/2 cups
Semolina ( suji, rawa) - 1 cup
Ghee - 1/2 cup
Milk - 1 cup
Sugar - 2 1/2 cup
Saffron - few strands
Green cardamom powder - 1 1/2 tsp

Method:

Heat a pan and dry roast the rawa.
Blanch the almonds, peel and pat them dry. Grind to a coarse powder.
Heat ghee in a pan, add the almond powder and saute over medium heat till golden.
Add the rawa and mix well.
Add sugar and mix. Add milk and stir to mix well. Let it cook for some time.
To give it colour add saffron and stir. Continue to cook till the halwa thickens.
Add cardamom powder and stir to mix well.
Lastly add 1 tablespoon of ghee and serve hot.

Shahi Tukda

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:
Bread pieces - 2
Milk - 0.5 ltr
Sugar - 5 tbsp
Rose water - flavoring agent
Coconut scrapings - flavoring agent

Method:

- First, boil milk with sugar to form a thick consistency. 

- Next, cut the bread loaf into two rectangles. 

- Fry or toast the bread pieces as per taste. 

- Pour the milk over it. 

- Sprinkle rose water for flavoring. 

- Then refrigerate it. 

- Adjust seasoning with dry fruits and coconut scrapings.

- Serve cold.

Kheer

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:
150 gms skim milk powder or 75 gms condensed milk
300 ml skim milk
1/2 cup rice (washed and soaked in water for 1/2 an hour)
1/4 tsp cardamom seeds, powdered
10 almonds ( soaked in warm water for 4-5 hours)
3 tsp sugar or to taste
a few saffron strands

Method:
Take 150 ml milk in a bowl.
Mix in the milk powder or condensed milk slowly while stirring. Keep aside.
Pour remaining milk in a deep skillet and place it on medium heat.
Add rice and boil for 10-12 minutes.
Add milk mixture and boil for another five minutes (10-12 minutes for milk powder).
Stir occassionally so that nothing sticks to the bottom.
While the milk is boiling, blanch the almonds. Cut them into thin long pieces.
Add almond pieces, sugar, saffron strands and cardamom powder to the boiling kheer.
Serve kheer warm or cold.

PuranPoli

BISMILLAH HIR RAHMAN NIR RAHEEM

Recipe:

Ingredients:
Maida - 1 kg
Garam dal - 250 gms
Cardamom powder - 1/2 tsp
Ghee - 1/2 tsp
Jaggery - 250 gm
Oil - 50 ml
Salt to taste

Method:
- Wash and boil the dal with salt until it softens.
- Cool and strain.
- Then add the cardamom powder and jaggery and grind to make a fine paste.
- Knead the maida with the oil an roll out to make small puris.
- Stuff each puri with a dal paste.
- Roll out again making sure the filling does not spill out.
- Heat a tava and roast each poli, applying ghee when done. - Serve hot.

Shrikhand - Poori

BISMILLAH HIR RAHMAN NIR RAHEEM

Shrikhand Recipe:

Ingredients:
Thick curd - 500 gms
Powdered sugar - 1/4th cup
A few saffron strands
Warm milk - 1/2 tbsp
Cardamom powder - 1 tsp
Pistas and almonds for garnishing

Method:

- Put the curd in a muslin cloth and let it hang for 2-3 hours.
- Dissolve the saffron in warm milk.
- Mix the saffron flavoured milk, curd, sugar and cardamom powder in a bowl.
- Mix well using a hand blender.
- Garnish with dry fruits and serve.


Poori

Recipe:

Ingredients:

Wheat flour - 2 1/2 cups
Water, at room temperature
Ghee or oil to brush the dough
Oil for frying

Method:

- Mix the flour and water till it becomes a non-sticky dough.
- When the dough is kneaded, it will be elastic and silky smooth.
- To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested.
- Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.
- Rest the dough for 1/2 hr and cover with a wet towel so the dough does not dry out. make small balls of the dough and cover them with damp cloth.
- Take one ball of dough and dip a corner of a ball in melted ghee or oil and roll it out into 4 to 5 inches round. Repeat to roll out all the puris.
- Heat oil until very hot and put in a rolled out puri.
- Start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
- This should take only a few seconds.
- Flip the puri over and cook the other side until golden brown.
- Serve hot with shrikhand.

Mughachi Soji

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:
Moong dal - 1 cup
Powdered jaggery - 3/4 cup
Cardamom - 4
Fresh grated coconut - 1 cup
Cashewnuts - 12
Kishmis - 1 tsp

Method:
- Fry moong dal in a pan for 5 minutes and soak it in water for 10 minutes.
- Cook the dal in cooker till half cooked.
- Grind coconut, cardamom and jaggery in a mixer.
- Add this to moong dal and cook again for 5 minutes till tender.

- Add ghee if required.
- Garnish with cashewnuts and kishmis.

Ravo

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:
1 ltr milk
3/4 cup rawa
3/4 cup sugar
3 - 4 tbsp ghee
Few drops rose essence
2 -3 green cardamoms
Zaiphal, crushed
Kishmish, badam, charoli fried for topping

Method:
- Roast rawa till creamish, with 1 tbsp ghee.

- Boil the milk and cook with rawa and sugar on medium flame till slightly thick.
- Add the remaining ingredients and stir till it starts leaving the sides. Cool to harden.
- Decorate with dry fruits and rose petals.

Jujubes

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Gelatin (unflavoured) - 4 tbsp
Sugar - 3/4 kgs
Juice of one full sour lemon
Essence (of your choice) - a few drops
Color (of your choice) - a few drops
Castor sugar - 4 tbsp


Method:

- Soak the gelatin crystals in half cup of lukewarm water and keep aside. 

- Disslove the sugar in one cup of water and heat over a low flame. 

- Keep stirring until it becomes thick. 

- Pour the gelatin into it and keep stirring the mixture over a medium flame for another five minutes. 

- Now add the sour lemon juice and quickly put off the flame. - Add essence and color.
- Take a rectangular mould. 

- Wet it with water, taking care to pour out the water. 

- Pour the mixture into it and allow it to set overnight. 

- In the morning, loosen the edges with a knife and pull the mixture out of the tray. 

- Cut it into pieces and roll the pieces in castor sugar.

Strawberry And Apple Jam

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

500 gms strawberries

3 medium green apples
1/4 cup lemon juice
1 kg white or castor sugar
1 lemon

Method:

- Hull and halve the strawberries and keep them aside.
- Squeeze a whole lemon into a big bowl of water. 

- Peel and quarter the green apples. 

- Remove seeds and core, slice thinly. 

- Place the apple slices straight into the lemon water.
- Take some muslin fabric and cut out a small square. 

- Take a clean bowl, pour in some boiling hot water and place your muslin square into the water.
- Squeeze a couple of lemons and reserve the juice.
- Line a small bowl with the muslin and place all the lemon pips you can extract from the lemons. 

- Secure the pips well and tie a knot with some twine to create a small muslin bag.
- In a pan place the strawberries, drained apples, muslin bag, 1/4 cup of lemon juice and three cups of water.

- Bring to boil, reduce heat and simmer covered for about 20 mins or until the apples have softened.
- Take out muslin bag; pour the sugar into the centre of the pot, stir gently till the sugar has dissolved then boil steadily for about 30 mins or till the jam has set. 

- I place a saucer in the freezer and test the jam by dropping a little onto the saucer, then pressing to see how wrinkled it looks. 

- If it is quite runny then more cooking is required.
- It is important to allow the jam to sit for about 10 mins before pouring into sterilized jars. 

- You risk the fruit sinking to the bottom if you pour it right away.
- Make sure that any scum as been removed. 

- You will find scum always rises to the top and moves to the sides of the pot so it is easy to spoon off.

Apple Jam - By Sarla Duseja

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Apples - 1 kg
Cane sugar - 1/2 kg (3 teacups)
Water - 300 ml (2 teacups)
Cardamom - 8 Crushed, Or an inch long cinnamon
Saffron - 10 strands (heated and crushed)
A pinch of turmeric


Method:

- Mix water and sugar in a heavy bottom pan, and heat on medium fire. 

- Keep stirring until the sugar melts.
- Add cardamom/cinnamon and saffron. 

- Let it boil until the concoction reaches a single thread consistency.
- While this is being done, cut the apples vertically into six pieces each, peel and core. 

- When the syrup is ready, add a pinch of turmeric and apples into it and heat mixture on slow fire for four minutes.
- Turn off the gas and keep the vessel covered. 

- The murrabba is ready. 

- If you wish to prepare a jam spread, heat a few pieces of this murabba in a small vessel, placed on a hot griddle, on slow flame. 

- Mash and mix for a few minutes.

Carrot Jam - By Lata Makhija

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Carrots (peeled and diced) - 1 kg
Cane sugar - 1/2 kg ( 3 teacups)
Water - 300 ml ( 2 teacups)
Cardamom ( crushed) - 8 pieces
Saffron strands (heated and crushed) - 10 to 12
A pinch of edible colour


Method:

- Pressure cook the carrots. 

- Make sure you turn off the gas just when the first whistle is about to go off.
- Open the cooker and add the remaining ingredients. 

- Close the lid and pressure cook again.
- After a whistle, lower the flame for five minutes. 

- Open the cooker, but keep it on flame.
- Once the consistency of the syrup is a single thread, the murabba (jam) is ready.
- For a jam spread, read the method for apple jam. 

- Mash and mix for 6 to 8 minutes.

Walnut Fudge

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:


2 tins of condensed milk
2 cups of walnuts, chopped coarse
1 1/2 cups sugar
1 1/2 tsp vanilla essence
1 cup cocoa powder
4 tsp ghee

Method:

- Pour the condensed milk into a pan and add sugar to it and stir well.
- When it starts leaving the sides, add the walnuts, vanilla essence and ghee and stir well.
- Add cocoa powder and stir continously till it leaves the sides of the pan.
- Remove from fire and pour into a greased plate.
- Cool. Cut into desired shape and serve.

Chocolate Pudding

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

6 slices of bread
100 gms fresh cream
3 tsp chocolate powder
1/2 tsp cocoa powder
100 gms castor sugar
Few drops of whisky

Method:

- Crumble the bread thoroughly in a plate.
- Add cocoa and chocolate powder.
- Add castor sugar to the cream and beat a little.
- In a plate, arrange a layer of the bread mixture.
- Sprinkle a few drops of whisky on it and cover with the cream mixture.
- Repeat the process till both the mixtures are used up.
- Decorate with cherries or plums as desired and refrigerate.
- Serve chilled.

Kotthu Roti - Srilankan Cuisine

BISMILLAH HIR RAHMAN NIR RAHEEM


One of the most famous dishes, kotthu roti means chopped chapati in tamil. The kotthu roti is made on a heated flat iron grill and once done, it is choppedand mixed using two blunt metal blades. " The action has to be swift and this clashing of metal on metal creates a very distinctive soulnd which can be heard within most roadside restaurents in sri lanka, " says chef palihawadana Archilage Lalith.

Ingredients:

100 gms carrots (julienned)
4 thin chappatis ( about 12 inches in diameter)
150 gms capsicum (julienned)
100 gms leeks (julienned)
20 gms green chillies ( chopped)
15 gms ginger (chopped)
15 gms garlic (chopped)
5 gm red chilli (crushed)
5 gm salt
5 gm black pepper
20 ml coconut oil


Method:

Cut the roti into juliennes.
Saute ginger, garlic, carrots and capsicum.
Cook well and add the roti.
Mix spices and serve.

Kolu Do Dol - Srilankan Cuisine

BISMILLAH HIR RAHMAN NIR RAHEEM


This dish was introduced to Sri lanka by migrating malays. It is made with coconut milk, jaggery and rice flour. It's sticky, thick and sweet, much like the Goan bebinca. You'll need a lot of patience since it takes about eight to nine hours to cook dodol. It must constantly be stirred to prevent it from burning. When completely cooked, the dodol is firm and doesn't stick to your fingers.


Ingredients:

2 litre coconut milk
1 kg jaggery
0.5 kg brown sugar
100 gm chopped cashewnut
10 ml vanilla essence
2 gm chopped cardamom
300 gm rice flour
5 gm salt

Method:

- Grate the jaggery and mix all the ingredients together.
- Keep on a flame for four hours.
- Keep stirring till it becomes hard and turns black.
- Pour the mixture into a mould.
- Set aside.
- Cut and serve after it is done.

Plum Cake

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Whole wheat flour - 2 cups
Jaggery -2 cups
Curds - 1 cup
Vegetable Oil -3/4 cup
Water- 1/2 cup
Bicarb Soda - 1/2 tsp
Baking Powder - 1/2 tsp
Rum soaked dry fruits (black raisins, almonds, orange peel) - 1 cup
Mix spice powder (cinnamon, cardamom, clove, dry ginger) - 1 tsp


Method:

- Soak all the dry fruits in Rum/wine/brandy a month in advance to get a good, strong flavour. 

- Before you start preparing the cake, soak the fruits in fresh orange juice.
- Mix all dry fruits in a bowl and the soaked ingredients in another bowl and then add jaggery to the bowl containing the soaked ingredients and stir till the jaggery dissolves.
- Line 9" round cake tin with butter paper and keep it ready.
- Mix together the dry ingredients, spice powder and rum soaked fruits.
- Beat this mixture with a blender.
-Pour the cake batter in the mold and place it preheated at 170 c oven for 30 minutes.

Banana Cake

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Maida - 2 cups
Butter / refined oil - 125gms
Castor Sugar - 1cup
Mix fruit / vanilla essence - 2 drops
Ripe bananas (peeled & mashed) - 2 (medium sized)
Baking Powder - 1/2 tsp
Eggs - 2
Curd - 2 tbsp


Method:

- Sieve the maida and the baking powder together.
- Beat the butter until soft.
- Add the sugar, vanilla essence and bananas, and continue beating till the mixture turns fluffy.
- Add the eggs while beating continuously.
- Gently fold in the maida and the curds.
- Bake at 200 deg celsius for 45 minutes.
- Let cool and then decorate with fresh banana slices and cherries.
- Best consumed immediately.

Royal Iced Fruit Cake

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Maida - 450 gms
Margarine - 450 gms
Powdered Sugar - 450 gms
Eggs - 8
Dry fruits ( currants, raisins, cashewnuts, plum, cherries, sultanas, candied peel) - 800 gms
Rum to cover dry fruits
Baking Powder - 1 tsp
Mixed spices - Nutmeg, cinnamon, cardamom - 1 tsp
Salt - 1/2 tsp
Fruit essence - 1 tsp


Method:

- Clean dry fruits and soak in rum for a week.
- Sieve maida and baking powder, mixed spice, salt.
- Cream margarine and sugar till light and fluffy.
- Beat eggs and essence together.
- Add to creamed mixture gradually beating well.
- Fold in maida adding dry fruits in creamed mixture.
- Pour this in a greased and lined cake tin measuring 10" x 10".
- Bake in preheated oven at 150 deg celsius for about one to one and half hours.


Almond Paste To Top Cake:


Ground almonds - 250 gms Icing sugar - 250 gms
Jam -225gms
Egg - 1
Few drops of almond essence
Cornflour for dusting


Method:

- Mix ground almonds, sugar, eggs and essence and form a stiff paste. 
- Make a ball. Paint cake with jam. 
- Roll out almond paste ball dusting with cornflour. 
- Top the cake with the following icing.

Egg whites - 6
Icing sugar - 1 kg
Juice of 1 1/2 lemons


- Beat egg whites lightly adding lime juice and icing sugar gradually. 
- Beat well to obtain a pouring consistency. 
- Pour icing on cake and allow it to set overnight.

Choco Walnut Brownie

BISMILLAH HIR RAHMAN NIR RAHEEM



Ingredients:

2 1/2 tbsp softened butter
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1 egg
1/2 cup sifter maida
1 1/2 tbsp chopped walnuts


Method:

- Whip the butter and sugar until the sugar is dissolved. 

- Add cocoa and egg. 

- Stir in the flour, add the nuts.
- Now, use some vegetable oil to grease the baking pan and spread the batter evenly onto the pan. 

-  Bake it for 18 minutes at 350 deg F. 

- Sprinkle with icing sugar. finally cut into squares when cool. 

Apple Cake

BISMILLAH HIR RAHMAN NIR RAHEEM

Dry Ingredients:

Flour 3 cups
Powdered sugar 1 1/2 cup
Baking soda 1 1/2 tsp
Baking powder 1 1/2 tsp
Cinnamon powder 2 tsp ( you can reduce the amount if you dont like the strong smell of the spice)


Ingredients:


Butter 200 gms
Vegetable oil 1 1/2 cup
Whipped yoghurt (hung curd) 1 12/2 cup
Medium sized apples (finely grated) 2
Apple juice 1/2 cup

Chopped nuts/ raisins 1 cup


Method:

- In a large bowl combine the dry ingredients and sieve through a strainer. 

- In another bowl combine the wet ingredients except the apples and nuts. 

- Mix the 2 mixtures and whip your hand to get a smooth batter. 

- Stir in apples and nuts. 

- Spread the batter in a greased and floured baking dish. 

- Bake at 350 deg F in a preheated oven for 25 - 30 mins.

- Check in between with a fork to see if it comes out clean.

Moist Loaf Cake

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Milk 1 1/2 cup
Butter 100 gms
Oil 1/4 cup
Coco powder 1/2 cup
All purpose flour 1 cup
Baking powder 1 1/2 tsp
Egg eaten 1
Baking soda 1/2 tsp
Sugar powdered 1 cup or 250 gms


Method:

- Pre-heat the oven at 180 deg c for 10 minutes before baking. Heat milk, butter, oil and cocoa powder together till the butter melts. 

- Let it cool to room temperature. 

- Add flour, baking powder, baking soda, beaten egg and sugar together in bowl. 

- Into this add the cooled ingredients. 

- Beat it well with electric mixture or hand whisk till it is mixed well. 

- Line the cake tin with parchment baking paper or grease it well with utter. 

- Bake in pre heated oven for 25 to 30 minutes. 

- Serve ice cream.

Dates In Tea Cake

BISMILLAH HIR RAHMAN NIR RAHEEM



Ingredients:

Dates 250 gms
Butter 175 gms
Flour 1 cup
Sugar 1 cup powdered
Eggs 4
Black Tea 1 cup (brewed)
Vanilla essence 1 tsp
Baking soda 1 tsp


Method:

- De seed the dates, cut into small pieces and soak overnight in 1 cup brewed black tea with baking soda. 

- Cream the butter and sugar together. 

- Beat eggs ( both white and yolk together). 

- Add eggs and flour a little at a time to the creamed butter and sugar. 

- Add vanilla and dates to the mixture. 

- Pour into the baking pan and bake at 180 deg c until done approx 30 to 40 mins.