Lemon Brownies.....

3/4 cup all-purpose flour(maida)
3/4 cup sugar
1/4 tsp salt
1/2 cup butter, softened
2 large eggs
1 1/2 tsp lemon zest
2 tbsp lemon juice


Lemon Glaze:
1/2 cup powdered sugar
1 tbsp lemon juice
1 1/2 tsp lemon zest


Preheat the oven to 180 degrees C (350 degrees F).  Grease an 8-by-8-inch (20cm) baking dish or line it with baking paper


Zest and juice a lemon, set aside.


Add flour, sugar, salt and softened butter to a bowl and beat well until combined. 



In a separate bowl, whisk  eggs, lemon zest and lemon juice. pour into the flour mixture and beat until smooth and creamy, about 2 minutes. 



Pour mixture into the baking dish and bake for about 20-25 minutes, or until just starting to turn golden around edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. 



When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve! Sprinkle some zest on top of the glaze. 

Swiss Roll Dessert....

You can save a lot of work if you use ready made rolls . Different varieties of fruit rolls are available in markets like Strawberry , Raspberry , Blueberry and so on. 

For making the rolls :
Eggs - 4 ( Whites n yolks seperated )
Sugar - 200 gm (80 gm+20 gm
All purpose flour - 125 gm
Backing powder - 1 tsp
Raspberry(Himbeer) Jam - 150 gm

For making the filling :
Gelatin - 12 leaves
Ripe Mangoes - 2 or 3 mangoes ( about 1 kg)
Lime Juice - 3 tbsp
(Quark in German) Sour Cream Cheese - 500 gm
Whipping cream - 125 gm

some extra sugar to make the rolls.
backing paper -1
A cotton cloth ( square shape n of the size of the backing tray.)
Cling Film

Preparation method :

Preparing the rolls :
Preheat the oven to 180 degrees . Separate egg whites n yolks.
Beat egg yolks with 2 tbsp water and 80 gm sugar until creamy.
In another bowl beat egg white adding 20 gm until stiff . Mix this into creamy egg yolks.
Mix flour and backing powder together and introduce into the egg mixture using sieve.
Mix with a spatula.
Pour this into a backing tray covered with backing paper. Bake for around 13 minutes or until done .

While it is baking make a sugar bed for the roll.
For that spread some sugar thick on the cotton cloth . Spread it in square shape .
Put the baked cake on the sugar , the side with the baking paper facing the top.
Note : Another point is that the rolling n everything should be done when the cake is little bit warm . While it becomes brittle n breaks up when thoroughly cold .
Now we will remove the backing paper. For that brush some cold water on the backing paper.
Gently remove the backing paper.

Now apply the Raspberry Jam evenly on the surface. Roll the cake from the long side .
Note : we want only 2 rounds in the rolls so you can cut & adjust the cake like needed.
Remember one side will be sugar and other side will be Jam. Toll na !

Cut the long roll into 1 cm thick rounds n keep aside.

Preparing the Mango pudding for the Charlotte :
Take some water in a small bowl n put the Gelatin leaves in it so as to keep it wet.
Peel the mangoes.First cut 200 gm mangoes into small cubes n keep aside .
Next take 450 gm of mangoes and make a puree in the mixer adding Lime juice. ( don't add water to make puree).
Heat a nonstick pan.Add the puree into the pan. When it warms up add Gelatin into it and allow to dissolve, mixing. Mix in the sour cream cheese ( Quark) and 100 gm sugar and mix well .
Toss in the cut mango pieces . Mix all together and remove from the heat. Allow it to cool down for some time .


while we can make the covering of the Charlotte.
Take a round shaped bowl. Cover the bowls inner surface with Cling film.
Arrange the cut rolls side by side close to one another , covering the bowl.
Keep some rolls aside for covering the top side after filling the bowl with the mango pudding.
Note:While arranging the rolls inside the bowl there may be small spaces left in between the rolls. It is better to fill this spaces with Chopped nuts for eg : Hazel nut or almonds. So as to keep the charlotte beautiful.

Next Whip the cream until stiff . Mix this cream with the mango mixture(it should be cooled down by now). Pour this pudding mixture into the bowl covered with the rolls .
Finally finish by covering the pudding top with rest rolls.
Refrigerate until the pudding becomes thick (around 5 hrs or so)
Finally transfer this pudding charlotte into a flat plate . Remove the cling film.


Other fruits can also be used like.... Peaches...Pineapple

Coconut Burfee/Fudge

1/2 cup dessicated unsweetened coconut (you can also use fresh coconut)

2/3 cup 2% milk (you can use whole milk or condensed milk too)

1/3 tsp cardamom powder

4 tbsp sugar (you can add more or less depending on your taste)

3 coarsely crushed almonds

a few strands saffron(mixed in 2 tsp of hot milk)

1/2 tsp ghee

1. Heat the ghee and add the dessicated coconut. Saute/Mix it well for 2 minutes (dont let it turn brown).

2. Add the milk, cardamom powder, almonds, saffron and sugar and let the concotion boil, stirring it once in a while till it thickens and becomes dry and firm (of a fudge consistency) but still soft.

3. Pour into a plate already greased with a little ghee and with a flat spoon roll/pat out evenly in the plate. Cut it into diamond shaped pieces and let it cool. Do not remove from the plate.

4. After its completely cooled, put it in the refrigerator so that it sets in firmly and doesnt break.

5.Remove after 5-6 hours 

Chum Chum...Paneer and Coconut sweet

For the paneer balls (makes 20 balls)

½ kg paneer

8 tbsp powdered sugar

2-3 tsp rose water

a few drops rose essence

For the coconut mixture

2 cups dried coconut

1½ cups granulated sugar

2 pinches saffron

a little milk

For decoration

4 -5 blanched and chopped pistachios, silver foil

• For paneer balls
• Mix all the ingredients very well and make a dough.
• Divide the dough into 2 portions and shape into small round balls.
• For the coconut mixture
• Cook the coconut and sugar for 10 minutes on a slow flame. Cool.
• Warm the saffron in a small vessel. Add a little milk and run in until the saffron dissolves.
• Add the saffron mixture to the coconut mixture. Mix well.
• How to proceed
• Make a covering of the coconut mixture over each paneer ball using hand pressure.
• Arrange the balls in a plate and cover with silver foil. Chill.
• Cut each ball into 2 parts. Decorate with pistachios.
• Serve cold.
• Preparation time:20 min, Cooking time: 10 minutes

Kesari Kheer

½ cup rice

4 cups milk

8 tbsp sugar

6 cardamoms

½ tsp saffron

¼ cup pistachios

pistachios to decorate

• Soak pistachios in the water for at least 3 hours.
• Rinse the rice under water and place into the pan.
• Add the half of the milk and stir. Cover and cook for 15-20 min until soft.
• Then add saffron, cardamoms, sugar and remaining milk. Simmer gently for about 10 minutes or until the rice is quite thick in consistency. If the rice pudding is to thick, add a little extra milk or water.
• Decorate with whole pistachios. Serve hot or cold.

Gulab Jamun Recipe...

1¼ cup sugar

3 cups water

4 drops rose water

7 tbsp powdered milk

3 tsp self-raising flour

1 tsp semolina (Sooji)

3 tsp butter 

8 cardamoms

pinch of saffron

milk to mix

oil for deep frying

• Put the sugar and water in a heavy base or nonstick pan and heat to dissolve the sugar. Increase the heat and boil for 2-3 minutes to make a syrup. Mix in the rose water and set aside.  
• Put powdered milk, flour, semolina, butter, ground cardamom, and saffron in a bowl. Mix well with a little milk to make a soft dough.
• Divide into 18-22 equal portions, and roll each portion into a ball.
• Heat the oil and gently deep fry the balls until golden brown.
• Remove with slotted spoon and put into the syrup.
• Bring the syrup to a boil, then remove from the heat.
• Transfer the balls to a large shallow serving dish.

Seviyan Kheer...Vermicelli kheer

9 oz/ 250 gms vermicelli (broken)
8 cups of milk
1 cup sugar (or to taste)¼ cup of raisins
1 cinnamon stick
10 green cardamoms (coarsely grounded)

pinch of saffron

• Soak raisins in water for at least 1 hour.
• Pour the milk, and stirring constantly bring to boil.
• Add cinnamon stick, cardamoms and cook for about 30 minutes or until the milk is slightly thickened and  that the volume get reduced to 1/3.
• Add the raisins, pinch of saffron and sugar, Cook for 5 minutes.
• Next add roasted vermicelli, reduce the flame and stir 6 to 8 minutes.
• Now turnoff the flame and pour it in a serving bowl. Let it cool and then put into refrigerator. Serve chilled.

Cinnamon Rolls

Ingredients:

1 cup milk(heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)
3 teaspoons instant active dry yeast

Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)

Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter, and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a soft ball.

Turn the dough out onto a lightly-oiled surface ( use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size. 

Butter a 9 x 13 x 2-inch baking pan; set aside.

After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

          
With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife ( Use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

TWO OPTIONS:Refrigerating or Freezing Unbaked Cinnamon Rolls: At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. Take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake.  Just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.   If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature . They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.  NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking. Bake Immediately After Making: Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.  Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.   Baked in a regular oven approximately 20 to 25  minutes in a regular oven until they are a light golden brown.

Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great! 
Yields 15 cinnamon rolls. 

CINNAMON FILLING: 
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)

Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional).  (Sift the brown sugar and cinnamon together to remove any lumps.)

BUTTER FROSTING: 
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup< powdered (confectioners) sugar
1/2 teaspoons pure vanilla extractbr> /8 teaspoon lemon extract or oil (optional)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Fruity Mango Shrikhand

Ingredients:

250ml Greek style yoghurt.
1 large mango.
1 tbsp sugar (adjust according to the sweetness of the mango)
A generous pinch of saffron rubbed with a few drops of milk.
Sliced pistachios to garnish.

Serves 4

1. Peel the mango and scrape all the flesh of it. Puree it in a blender. Seive to separate any fibre from the puree.

2. In a large bowl, add the greek yoghurt and add the mango puree. Mix till well blended. Add sugar as required. I needed only a tbsp. Add in the rubbed saffron. Mix well.

3. Scoop them in 4 serving bowl and garnish with sliced pistachios. Keep it in the fridge to chill.

4. Serve chilled.

Notes:

1. Rubbing the saffron with a few drops of milk really brings out the colour and flavour.

2. If you want it creamier, add 60 ml of whipped double cream while mixing the yoghurt and puree.

3. Instead of Greek yoghurt, you can use hung yoghurt. Hang twice the amount, i.e. 2 cups of yoghurt in a muslin cloth over a bowl for 4-5 hours in fridge to get 1 cup of thick yoghurt.

4. If you do not like fruit flavoured yoghurt, try adding only cardamom, saffron, nutmeg and a combination of these. You can even try other fruits like peach, berries, apple etc.

Shrikhand with a Twist

ngredients

• Hung Yogurt – 2 cups (made from 4 cups of yogurt)
• Sugar – ¾  cup (add according to sweetness required)
• Strawberry – 10
• Almonds chopped– few
• Almonds, Pistachios for garnishing
• Preparation
1. To get hung yogurt, keep 1 litre of yogurt in a muslin cloth and hang it overnight. The water from the yogurt will be removed and you will get a thick yogurt.
2. Beat the strawberries and sugar in a blender. (adjust sugar according to your sweetness)
3. Add it to the thick yogurt and mix well with a spoon. (Do not put the yogurt in the blender as it will loosen the consistency).
4. Add almonds and chill for a few hours
5. Decorate with almonds, strawberry , pistachios.
• 

Peda Roll...Pista and Cocoa

Grated khoa - 1 cup
Powdered sugar - 1/4 cup (can use sugar substitute)
Cocoa powder - 1 tsp
Chopped pista - 2 tbsp
Rose essence


Combine khoya & powdered sugar in a heavy bottomed pan and cook on a slow flame, while
stirring continuously till the sugar has dissolved & the moisture has evaporated.
Cool completely, mix well & divide into 2 portions.Mix rose essence.
To one portion add cocoa powder, mix well & roll into rectangle.
To the other portion, add chopped postas, mix well & make a roll of 1” diameter.
Place the pista roll in chocolate rectangle and roll in such a way that the
chocolate rectanglecovers the pista roll evenly from all sides and there are no cracks on the
surface.
Wrap the roll in a butter paper & refrigerate till firm - about 10 mts.
Remove paper, slice 1/2” thick & serve

Banana and Nuts Cake/Bread

Ingredients:

Maida flour - 1 ¾ cups
Baking powder - 2 tsp
Baking soda - 1/4 tsp
Salt - ½ tsp
White sugar - 1 cup
Chopped pecans - 1/2 cup
Eggs - 2
Mashed bananas - 1 cup
Vegetable oil - 1/2 cup
Vanilla extract - 1 teaspoon

Method:

Preheat oven to 350 degrees F. banana nut bread

Apply some oil in the backing pan.

Mix maida flour, baking powder, baking soda, sugar, salt and mix well.

Then add nuts, eggs, bananas, oil, and vanilla extract mix all the mixture well without any balls.

Transmit the mixture into the baking pan. Bake for 50 to 60 mins. Stand by time for 10 minutes and remove the pan. Enjoy the Banana Nut Bread.

Kaju ki Burfi...Cashewnut Fudge

Ingredients:
Cashewnuts
100 gms.
Powered sugar
80 gms.
Cornflour
1 tsp
Rose essence
1/3 tsp.
Varak
For
decoration

Method:

1. Soak cashew nuts in water, for 1-2 hours.

2. Drain and grind them to a fine paste on a grinding stone, using as little water as possible.

3. Mix together the sugar and cashew paste. Cook in a kadhai on a medium flame.

4. When the mixture thickens, reduce the flame and keep stirring.

5. When the mixture becomes thick and comes away from the sides of the pan (it should take 8 minutes) sprinkle cornflour, stir well, and remove from the fire.

6. Immediately, mix in the rose essence and quickly turn onto a greased marble or wooden surface.

7. Quickly, roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis.

Cinnamon Rolls...

Dough
1 T active dry yeast
1/2 C warm water (105 deg F)
4 1/2 C all-purpose flour (22 1/2 oz)
1t kosher salt
4 large eggs
1/4 C sugar
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be rather thick.

Butter a 9×13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15×10 in. Spread filling onto dough. Use a spoon (or your fingers) to spread it out evenly and then roll up length-wise.

Do you all know the trick to cutting cinnamon rolls? If not, go grab your dental floss! A piece of thread works fine too.

First score the rolls so you know you’re going to cut evenly. Then slide the thread underneath the rolls, cross over the top and pull. You’ll get razor sharp cuts without smashing your pretty dough.

You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls. I made 10, but put 2 in a little dish to cook separately.

Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

While rising mix glaze ingredients until combined.

Preheat the oven to 350. Bake until golden brown, about 30 minutes.

Let cool in the pan for 15 minutes. If you get impatient and wait about 47 seconds like I did then your glaze will instantly melt and fall into the crevices between the rolls. Then you’ll stick your finger in the little well so you can taste it and you’ll burn yourself and possibly let out an expletive. You’ll be so hurt you’ll have to stuff a cinnamon roll in your mouth to comfort yourself. And possibly another one because the first one was too hot to enjoy. Not that I have experience with any of this. Just trust me and let the rolls cool off a bit.

Then spread the glaze over them and serve.