Chocolate sauce

Chocolate sauce

Ingredients-

½ cup amul cream

½ cup water

1 pinch salt

5-6 pieces dark chocolate

1 table spoon butter

1 tbsp cocoa powder

Method-

Take a heavy-bottom saucepan & keep it over high heat

Add cream, water and salt to it, before it starts to boil & then turn off the heat.

Add the chocolate, cocoa powder and butter, stirring constantly with a rubber spatula.

Keep stirring until the chocolate and butter melt and the sauce is perfectly smooth.

Keep it in refrigerator.

Beal ka murabba

Beal ka murabba

 ingredients-

2 Beal fruit

½ cup water

½ kg sugar

2 lemon juice

½ tea spoon salt

1 tea spoon cardamom powder

2 drop yellow color

Method-

Break open fruit. cut into two-inch ring and remove all seeds with a fork.

Make sugar syrup with half cup water, lime juice, yellow color and sugar to a one-thread consistency.

Add fruit ring and continue cooking till syrup thickens.

Add salt and remove fruit from syrup.

Continue cooking till syrup begins to set.

Add cardamom powder and gently mix in fruit.

Cool and keep it in glass jar

Coconut biscuits

Coconut biscuits

Ingredients-

½ cup ghee/ butter (chilled)

1 cup Maida

½ cup sugar

½ cup coconut(crushed)

½ tea spoon baking powder

1 tea spoon vanilla essence

1 table spoon milk

method-

mix ghee /butter(chilled)with baking powder and make a thick batter.

Except milk mix everything.

And add milk slowly and simultaneously mix it .

Make dough of the mixture

Make the shape of the cookies from the dough. Brush the cookies with milk Garnish it with coconut and a pinch of sugar

Karachi Halwa

Karachi Halwa

Ingredients-

½ cup Corn flour

½ cup sugar

1 tea spoon lemon juice

1-2 drops yellow essence

4+1 table spoon ghee

1table spoon magaj seed

8-10 cashew nuts

1 table spoon cashew nuts and almonds chopped

1 tea spoon cardamom powder

Method –

Mix corn flour in ½ cup of water.

Grease a tray.

Mix sugar with one cup of water and bring it to a boil.

Add lemon juice, bring it to a boil again add yellow colour

Reduce heat to medium, add a half corn flour mixture and stir continuously.

When it boils add a half corn flour mixture again and stir continuously.

Cook till mixture is thickened and starts sticking. Reduce heat to low.

Add a little melted ghee to it and mix well.

When ghee is absorbed, add a little more and let it absorb. Continue till all the ghee is used up.

Take one teaspoon of mixture onto a plate, cool it and if it does not stick to the plate, remove pan from heat.

Add cardamom powder, magaj seeds and chopped nuts mix well and then spread it on a greased tray.

Cut into square shape and press the ½ cashew nuts on each piece. Serve when cool.

Baked mushroom kulcha

Baked mushroom kulcha

Ingredients-

2 ½ cup Maida

1 tsp active dry yeast

¼ cup water, warm

½ cup milk, warm

1tea spoon sugar

1 tea spoon salt

2table spoon oil

1 tea spoon baking powder

For stuffing-

2 chopped onion

1 cup boil and chopped mushrooms

1table spoon oil

Salt to taste

½ tea spoon pepper powder

½ tea spoon soya sauce

2 table spoon butter

Method-

In a large bowl, combine yeast, warm water sugar and salt and let stand for 10-15 minutes, until slightly foamy. Add milk, baking powder and flour stirring well.

Stirring until the dough comes together into a ball, away from the sides of the bowl.

Place in a lightly greased bowl to rise until doubled, 50-60 minutes in a warm kitchen. Cover with a towel.

For stuffing-

Heat oil in kadai, add onion sauté it for few second.

Add boiled mushroom fry it and then add salt black pepper powder and soya sauce mix it.

Keep it aside.

After 60 minutes turn out onto a lightly floured surface and knead until very smooth and elastic,

Divide dough into 4 equal pieces and shape each into a round.

Place a square of vegetable inside each dough round and pinch tightly to seal.

Then roll it aprox 6’’chapati. brush it with butter

Preheat the oven to 180c,

Bake kulcha for 10-12 minutes, until light brown

Cut it into two pieces

Serve the kulcha with butter

Watermelon juice

Watermelon juice

Ingredients-

2 cup watermelon cut in pieces

Fresh mint (optional)

Ice cube

¼ tea spoon black salt

Method-

Blend it until smooth from juicer. Add black salt and ice cube.

Serve chilled….

Custard cookies

Custard cookies

Ingredients-

1 cup Maida

1½ table spoon custard powder

5 tea spoon butter/ghee

½ cup sugar powder

½ tea spoon baking powder

¼ tea spoon green cardamom powder

1 table spoon colored cherries

 Method-

Take Maida, baking powder, and custard powder in a bowl. Mix it well so all get incorporated. Keep it aside until needed.

Take soft butter, cardamom powder and sugar in a large bowl.
Whisk it till it gets smooth and creamy and fluffy.

Add flour mixture make a soft dough

Make cookies of the mixture.

Put 2-3 cherries on each cookies

Set them on baking tray and keep it in refrigerator for 15-20 min.
Pre-heat your oven at 180 c for 5 min.

After 20 min take out the tray and bake it in oven for 10-12 min. 

Check the cookies that they are baked or not if not bake it for some more time

 When it cools down remove the cookies from baking tray

   Serve them or store in air tight container