DAHI VADA

3 Cups Fresh Curd

1 Cup Urad dal
1/4 Cup Moong dal
Pinch of Asafoetida
1 Green Chili (finely chopped)
2 tsp Cumin Seed (roasted and grounded)
1 tsp Chili Pepper
1 tsp Garam Masala
6 tsp Sweet Tamarind Chutney
Coriander leaves (chopped)
Salt to taste
Oil to fry

How to make Dahi Bada:

Wash and soak the two dals overnight in water.
Drain out excess water.
Add asafoetida, salt and green chilli.
Grind to make a thick batter, beat till fluffy.
Now heat oil in a large frying pan.
Add spoonfuls of dal batter in oil and fry until turned golden brown. Remove exc
ess oil.
Drop the hot badas in a cold water bowl and leave for about 3-4 minutes.
Take each bada out from water, squeeze and set aside. Now add garam masala, pepp
er and salt in beaten curd.
Pour curd mixture over badas, placed on a deep bottomed dish.
Sprinkle with roasted cumin powder and chopped coriander leaves.
Dahi Bada is ready to serve with sweet tamarind chutney

CHEESE PAKODA
2 Cheese Cubes
2 Bread Slices
1 tbsp Corn flour
2 Green Chilies (finely chopped)
1 cup Gram Flour
7 Curry Leaves
Pinch of Baking Powder
Pinch of Citric Acid
1 Onion (chopped)
1 tsp Red Chili Powder
Salt

How to make Cheese Pakora:

Cut the bread slices and cheese into cubes.
Make a thick batter with all the ingredients including cheese and bread.
Deep fry each bread piece until golden.

CHEESE MACCRONI
300 g Macaroni
2 tbsp Refined Flour (Maida)
2 cups Milk
1 cup Processed Cheese (grated)
 2 tbsp Butter
Salt to taste
White Pepper Powder to taste
1 tbsp Fresh Parsley (Ajmoda)

How to make Cheesy Macaroni:

Boil macaroni till done, drain and run under tap water and set aside.
In a pan, heat butter and add refined flour to it. Sauté lightly.
Add milk to the maida, gently stirring it to avoid any lumps. Add grated cheese
to the milk, stirring it all the while.
Add salt and white pepper powder to the sauce and cook for some more time.
In another pan, heat some butter and add the macaroni to it. Pour the white sauc
e to the macaroni and mix well.
Add on some extra cheese and chopped parsley.
Serve hot.
CHOCOLATE MOUSE
200 gm Bittersweet Chocolate (melted and kept lukewarm)
3 tbsp Granulated Sugar
2 cups Heavy Cream
1 tsp Vanilla Extract
4 Egg Yolks

How to make Chocolate Mousse:

Heat 2/3 cup of cream in small saucepan over low flame until it just begins to s
team.
In a separate bowl, whisk together the egg yolks and sugar.
Add half portion of the hot cream, whisking constantly, until the mixture is tho
roughly combined.
Add the warm egg-cream blend back into the rest hot cream in the saucepan and co
ok over low heat,
stirring constantly for a few more minutes.
Remove from the heat and stir in the vanilla extract and melted chocolate.
Chill the chocolate custard thoroughly.
Beat remaining 1-1/3 cups of cream in a separate bowl until stiff peaks form.
Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard, and
then gently fold in the remaining cream.
Now thoroughly incorporated chocolate custard into the whipped cream and serve c
hilled.
CHOCO FRUIT CURD
1/2 Pineapple
2 tbsp Cocoa Powder
1 bowl Black Grapes
10 Almonds
10 Cashew nuts
1/2 cup Sugar
1/2 kg Curd
2 Apples

How to make Choco Fruit Curd:

Squeeze out water from the curd by wrapping the curd in a piece of cloth and han
ging it for 45 minutes.
Now, add cocoa powder and sugar and beat it well.
Peel off the apples and pineapples; and grate it.
 Now, mix the grated fruits into the curd paste; refrigerate it.
Garnish it with almonds and cashew nuts.
Serve
CHOCOLATE SRING ROLLS
1 cup Dark Chocolate (grated)
4-5 Spring Roll wrappers
10-12 Almonds (chopped)
1 tbsp Cornflour
Oil to deep fry
4 scoops Vanilla Ice Cream
4 tsp Honey

How to make Chocolate Spring Rolls:

Take the spring roll wrappers and cut them into quarters.
In a pan, dry roast the almonds for some time till crisp and golden.
In a bowl, take cornflour and mix it with two tablespoon of water to make a thic
k paste.
To prepare the rolls, take spoonful of grated chocolate and place it on one side
of spring roll wrapper.
Roll it up gently and seal the edges using cornflour paste. Prepare the rest of
the rolls in this manner.
In a wok (kadhai), heat some oil and deep-fry the spring rolls till brown and cr
isp. Drain and put it on a paper towel to
absorb excess oil.
Take one scoop each of vanilla ice-cream in each bowl, trickle it with honey and
roasted chopped almonds.
Place the chocolate spring rolls in the bowl.
Serve immediately.
CREAMY COLESLAW SALAD
4 cups Cabbage (finely shredded or chopped)
1/2 cup Carrot (shredded)
1/2 tsp Celery seed
1/4 Onion (chopped)
1/2 cup Sour cream
1/4 cup Mayonnaise
2 tsp Mustard
1/4 tsp Pepper
2 tsp Lemon juice
1 tbsp Sugar

How to make Creamy Coleslaw Salad:

Take a bowl and mix sour cream, mayonnaise, mustard, pepper, lemon juice and sug
ar.
Add cabbage, carrot and onion and toss it until evenly coated.
Cover and refrigerate for at least 1 hour to mix in the flavors
PHIRNI
2 Liter milk
100 gms Soaked rice
1/2 Cup sugar
1/2 tsp Cardamom powder
1/2 Cup pistachio nuts
Soaked saffron strands
How to make Phirni:
Grind soaked rice to make a paste.
Boil the milk.
Add sugar and rice paste.
Cook it till it turns thick.
Mix cardamom powder and saffron.
Stir it for a while.
Place it in a plate and keep it in refrigerator.
Serve it chilled with pistachio nuts
BHAJI POORI
For Puris
2 cup Wheat Flour
2 tbsp Curd
Water to knead dough
Salt to taste
Oil to deep fry
For Bhaji
2 Potatoes (boiled, peeled and sliced)
2 Green Chilies (chopped)
1/2 tsp Ginger (chopped)
3-4 pinch Turmeric Powder
1 tsp Lemon Juice
1 tbsp Oil
1 tbsp Coriander Leaves (chopped)
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
Water as required

How to make Poori Bhaji:

For Puris
Mix all the ingredients of puri, except oil, to knead soft pliable dough. Keep i
t aside for 15 minutes.
Divide the dough into small balls and then roll each ball into small puris with
the help of some oil.
Heat oil in a pan and fry the puris on both sides until light brown.

For Bhaji
Heat oil in a pan and add cumin & mustard seeds and allow them to splutter.
Now add ginger and chili to the above. Stir.
Add potatoes, salt, turmeric powder, water and lemon juice to the above. Stir we
ll and let the bhaji cook for 10 minutes.
Put the bhaji in a bowl and garnish with chopped coriander leaves.
Puri Bhaji is ready to eat. Serve hot.
CHICKEN BHAJJI
1/2 kg Chicken boneless (cut into small pieces)
2 tbsp Maida
1 tbsp Corn flour
 1 Egg
1/4 tsp Chilly powder
1/2 tsp Ginger garlic paste
1/4 tsp Jeera
1 pinch Garam masala
Salt

How to make Chicken Bhajji:

Mix all the ingredients (except chicken) and make a thick paste.
Add the chicken pieces in the paste and let it marinate for a span of 1 hr.
Deep fry the chicken pieces in oil.
Now take a little of that oil, add onion and green chilies and sauté.
Use the above to garnish the chicken before serving.
DAL BHAJIYA
400 gms Yellow moong dal (soaked)
4 Green chillies
1 tsp Cumin seeds
2 tbsp Coriander leaves
Salt to taste
Oil for frying

How to make Dal Bhajia:

Chop the green chillies and coriander leaves
Grind the dal.
Add chopped green chillies, cumin seeds, coriander leaves and salt.
Mix it well.
Heat the oil.
Take small portions of the mixture.
Fry them over medium heat till golden in colour.
Dal Bhajia is ready.
CHILLY EGGS
4 Eggs (boiled)
1 Onion (finely chopped)
1 tbsp Green Chili Paste
1 tsp Red Chili Paste
½ inch Ginger (grated)
2 Cloves Garlic (crushed)
2 tbsp Tamarind Juice
½ tsp Soya Sauce
Pinch of MSG
Oil for frying
Salt

How to make Chili Eggs:

Peel the eggs and deep fry them until golden brown.
Cut them into halves and keep aside.
Heat tablespoon oil in a deep pan.
Add, ginger, garlic and onions.
Add green and red chili paste and stir.
Now add soya sauce, tamarind juice and salt.
Bring it to a boil and add eggs.
RAINBOW OMELLETE
 1/4 cup Gram Flour
1/4 cup Rice Flour
1/4 cup Moong Flour
1 Onion (finely chopped)
1 Tomato (finely chopped)
1/4 cup Peas (boiled, smashed)
1/2 Beetroot (grated)
1 Carrot (grated)
1 bunch Spring Onion (finely chopped)
3 green Chilies (crushed fine)
Oil to shallow fry
1/4 tsp Soda
2 tbsp Oil
Salt to taste

How to make Rainbow Omelette:

Mix all the ingredients together. Add water to make a batter, make sure the batt
er is of flowing consistency, not too thick and not too thin.
Heat a non-stick pan, and pour a big spoonful of batter on the pan or tawa.
Put oil on the edges of the batter. Cook till it is golden brown.
Flip over and cook the other side.
Serve hot.
RUSSIAN PUDDING
1 cake
2 cup fresh cream
4 cup milk (doodh)
4 tsp custard powder
1/2 cup sugar
1 orange (santra)
1 apple (seb)
1 cup grapes (angoor)
1 slice pineapple (annanas)
few chocolate pieces

How to make russian pudding:

Beat cream so as to thicken it.
Mix custard in 1 cup cold milk.
Boil remaining milk.
After 1 boil, add sugar and custard and stir continuously until it thickens.
Then remove it from the flame.
Cut orange, apple, pineapple and grapes into small pieces.
Cut cake also into small pieces.
Spread cake pieces in a dish and then custard and all the fruits.
Refrigerate it for sometime for setting.
Then spread cream on it.
Grate chocolate and garnish the pudding with it.
Serve it chilled.
Crema Catalana
Ingredients
Milk 2½ cups (500 mls)
Cinnamon 1 inch stick
Eggs 4
Sugar 125 grams + for caramel
Rind of lemon 1
Cornflour 20 grams
Method
1. Heat milk in a deep non stick pan. Add cinnamon and let it come to a boil. Se
t aside.
2. Break the eggs one by one and separate the yolks and put them in a pan. Add s
ugar and whisk together on low heat.
3. Add lemon rind to the milk and mix. Mix cornflour in a little water till well
blended.
4. Strain the milk into a clean bowl. Add the cornflour and mix. Add the milk mi
xture to the egg mixture gradually,
stirring continuously to avoid lumps. Cook on medium heat till it thickens but
do not let it come to a boil.
5. Pour the custard into the catalan moulds and set aside to cool down to room t
emperature. Chill in the refrigerator.
6. Just before serving, sprinkle a little sugar on top and caramalise it with a
brulee torch.
Wild Mushroom And Paneer Pulao
Ingredients
Oyster mushrooms 6-8
Button mushrooms, quartered 6-8
Basmati rice, soaked 1 cup
Oil 4 tablespoons
Onion, thinly sliced 1 medium
Garlic, minced 2-3 cloves
Turmeric powder ½ teaspoon
Coriander seeds, crushed 1 teaspoon
Red chilli powder ½ teaspoon
Dried fenugreek leaves (kasuri methi) 2 teaspoons
Salt to taste
Paneer, ½ inch cubes 1 cup
Fresh coriander leaves a few sprigs
Method
1. Soak the oyster mushrooms in half a cup of water. Drain the oyster mushrooms
and chop.
Reserve the water in which they were soaked.
2. Heat two tablespoons oil in a non stick pan. Add the onion and garlic and sau
te for two minutes.
3. Add both the mushrooms and saute till lightly coloured.
4. Add the turmeric powder, crushed coriander seeds, red chilli powder, kasuri m
ethi and salt and mix. Add rice,
one and half cups of water and the water in which the oyster mushrooms were soak
ed.
5. Reduce heat to medium, cover the pan and cook till the rice is done.
6. Heat the remaining oil in another non stick pan. Add the paneer cubes and sau
te till lightly golden. Drain and set aside.
7. Garnish the rice with the fried paneer and coriander leaves and serve hot
Chocolate Pancakes With Mixed Fruits
Ingredients
Pancakes
Refined flour (maida) ¾ cup
Baking powder ½ teaspoon
Cocoa powder 1 tablespoon
Egg 1
Warm milk 1 cup
Oil 2 teaspoons + to shallow fry
Stuffing
Bananas, sliced 2 small
Apple, cut into small cubes 1 small
Seedless green grapes, sliced 10
Seedless black grapes, sliced 10
Butter 2 tablespoons
Castor sugar 8 tablespoons
Chocolate, grated 100 grams
Fresh pomegranate pearls ¼ cup
Method
1. For the pancake batter mix together refined flour, baking powder, cocoa powde
r in a bowl.
Add egg and mix. Add milk and mix with a hand blender. Add a little oil and blen
d till smooth.
2. Heat half tablespoon butter in a non-stick pan, add some of the banana, apple
and grapes and
saute for two minutes. Add two tablespoons sugar and saute till the sugar melts.
Pour a ladle full of the pancake batter over the fruits. Sprinkle a little of gr
ated chocolate on top.
Cover and cook for three to four minutes. Uncover, sprinkle a few pomegranate p
earls, cover again and cook till done.
3. Similarly make more pancakes and serve hot.
RASGULLA
Ingredients:
Milk 1/2 litre
Refined flour (maida) 2 tsp
Citric acid dissolved in water or lemon juice
1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
Sugar 1 cup
Water 1 cup
Rose essence or cardamom powder 2-3 drops or 1/4 tsp
Method:
1. Heat milk in a pan and bring it to boil. Remove from heat.
2. Add citric acid or lemon juice.
3. Stir slowly and gently until white curd forms on the surface and separates fr
om whey.
4. On straining this milk, the curd that is obtained is called "chenna".
Wash chenna well under cold running water and twist the cloth that was used for
straining to extract water.
5. Knead chenna to make a smooth dough. Add flour and knead again.
6. Make small balls of equal size (6-7) of the dough and keep aside.
7. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil
.
8. Add chenna balls to the syrup and cook for 15 minutes with lid partially cove
red. Chenna dumplings will puff up.
9. On cooling, add rose essence.
Refrigerate and serve chilled.

CHOCOLATE AND STRAWBERRY PHIRNI

Creamy rice pudding flavored with chocolate and strawberry.
Preparation Time : 20-25 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Dark chocolate, melted 2 tablespoons
Strawberry crush 2 tablespoons
Rice, soaked 5 tablespoons
Milk 1 litre
Sugar 3/4 cup
Green cardamom powder 1/2 teaspoon
Pistachios, blanched, peeled and sliced 10-15

METHOD
Grind rice to a coarse paste.
Bring milk to a boil.
Add rice paste dissolved in a little water or cold milk.
Cook, stirring continuously, till rice is completely cooked and the mixture thic
kened.
Add sugar and green cardamom powder and cook till sugar is completely dissolved.
Divide the mixture into two equal portions.
Add strawberry crush to one portion and melted chocolate to another one.
Pour them into two separate piping bags.
Pipe the strawberry mixture into swirls in a glass bowl.
Pipe the chocolate mixture into the center of each strawberry swirl.
Chill in a refrigerator for an hour before serving.

CHOCOLATE GOLGAPPE
Stuffed crisp puris with a difference
Preparation Time : 15-20 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Crisp puris 24
Sweet boondi 1/2 cup
Chocolate sauce 1 cup
Coffee milkshake as required
Pistachios, blanched and slivered 12

METHOD
Take the sweet boondi in a bowl.
Add chocolate sauce and mix.
Fill up small glasses with coffee milkshake Break the tops of the puris slightly
.
Fill them up with the chocolate boondi.
Garnish with pistachios. Keep a puri on top of each glass and serve.
While eating you can pour the milkshake into the puris and then eat them immedia
tely.

CHOCOLATE NUTS
Nuts rolled in melted chocolate and set in refrigerator and served
Preparation Time : 10-15 minutes

Cooking Time : 10-15 minutes

Servings : 4

INGREDIENTS
Dark chocolate, grated 1 cup
Almonds 1/4 cup
Cashewnuts 1/4 cup
Pistachios 1/4 cup
Raisins 1/4 cup

METHOD
Melt the chocolate in the microwave oven or on a double boiler. Whisk till smoot
h.Add the nuts and mix.
Drop the chocolate mixture into moulds. Keep the moulds in the refrigerator to s
et.
Unmould when completely set and serve.

CHOCOLATE WALNUT KHEER

Rice kheer with the goodness of chocolate and walnuts.
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Servings : 4

INGREDIENTS
Dark chocolate, grated 1/2 cup + 2 tbsps for garnishing
Walnuts, roasted and crushed 1/2 cup + a few for garnishing
Rice 2 tablespoons
Milk 4 cups
Mawa (khoya), grated 1/4 cup
Sugar 1/3 cup

METHOD
Take rice and milk in a deep pan and cook stirring continuously so that the rice
does not stick to the bottom.
Cook till the rice is soft and the milk reduced. Add mawa and mix. Add sugar an
d stir till it dissolves. Add crushed walnuts and stir.
Transfer into a bowl and add chocolate and mix. Cool and chill. Pour into indivi
dual bowls.
Sprinkle grated chocolate over the top, place a walnut in the centre and serve.

GAJAR HALWA
Sweet and tasty halwa prepared using carrots.
Preparation Time : 15-20 minutes

Cooking Time : 35-40 minutes

Servings : 4

INGREDIENTS
Carrots 8-10 medium
Cashewnuts 5-6
Almonds 5-6
Raisins 10-15
Pure ghee 3 tablespoons
Milk 2 cups
Green cardamom powder 1/4 teaspoon
Mawa (khoya) 1 cup
Sugar 3/4 cup
Silver warq 1 sheet

METHOD
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of h
ot water for five minutes.
Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee
in a thick-bottomed pan,
add grated carrots and sauté for five minutes. Add milk, green cardamom powder an
d cook on medium
heat for five to six minutes or until the milk evaporates and the carrots are c
ooked.
Stir in the grated khoya and sugar and cook for two to three minutes or till the
sugar melts and mixes well,
stirring continuously. Continue to cook for two minutes more. Garnish with chop
ped cashewnuts, sliced almonds and raisins.
Decorate with silver warq. Serve hot or at room temperature.
MOONG DAL HALWA
Sweet halwa made from Green gram split..easy to make
Preparation Time : 6 hours
Cooking Time : 25 - 30 minutes
Servings : 4

INGREDIENTS
Split green gram skinless (dhuli moong dal) , soaked 1 cup
Sugar 1 cup
Saffron (kesar) a generous pinch
Milk 1/2 cup
Ghee 1 cup
Mawa (khoya), crumbled 3/4 cup
Almonds, sliced 10 - 12

METHOD
Drain and grind the moong dal coarsely using very little water. Prepare one-stri
ng sugar syrup with sugar and
one and half cups of water.
Soak saffron in hot milk. Heat ghee in a thick-bottomed pan and add the ground m
oong dal and sauté, stirring continuously,
over low heat till the dal turns golden brown. This needs time and patience. Do
not rush through this step.
Add the sugar syrup and saffron milk.
Stir till they are thoroughly incorporated and the halwa is of dropping consist
ency. Add mawa and cook till it dissolves.
Serve hot garnished with almonds.

MOULDED CHOCOLATES
An all time favourite with young and old delicious chocolates with a variety of
fillings
Preparation Time : 15 - 20 minutes
Cooking Time : 1 hour
Servings : 4

INGREDIENTS
Dark chocolate, grated 2 cups
Cocoa butter, grated 1/4 cup
FOR FILLING
Dark chocolate, grated 1/2 cup
Cream 1/4 cup
Dry fruit chikki , crushed few pieces
Mawa peda 4
Gulkand 1 tablespoon
Almonds, roasted 10 - 12
METHOD
Take grated cooking chocolate in a bowl. Place the bowl in a pan with water and
heat to melt the chocolate stirring continuously,
taking care that chocolate doesn t come in contact with water. Add grated cocoa bu
tter and whisk continuously.
Cool the mixture to some extent and then pour into the prepared moulds. Pat the
moulds on the table top to level and place them in a refrigerator.
For the filling take chocolate in a bowl. Melt and add fresh cream and mix well
. Add gulkand and crushed chikki and mix.
Break the malai peda into small pieces and shape them into round balls. Remove
the moulds from the refrigerator before they are fully set.
Invert and remove excess melted chocolate leaving the base lined. Keep in the r
efrigerator for some time so that it is set.
Place the gulkand stuffing in some chocolates, peda stuffing in some and roasted
almonds in others.
Cover the stuffing with more melted and tempered chocolate and place the moulds
in the refrigerator till fully set. Unmould when fully set and serve.

MOULDED CHOCOLATES AND CHOCOALTE ROCKS

Moulded chocolate and chocolate rocks made with a filling of pistachios, raisins
, dry fruit chikki and chocolate ganache
Preparation Time : 15-20 minutes
Cooking Time : 40-60 minutes
Servings : 4

INGREDIENTS
Dark chocolate, grated 2 cups
FOR FILLING
Pistachios, blanched and peeled 15-20
Raisins 2 tablespoons
Dry fruit chikki , crushed 2-3 pieces
Chocolate ganache 1/2 cup

METHOD
Melt the chocolate in the microwave on High for one minute. Whisk till smooth.
Drop it into moulds taking care not to fill them up to the top. Pat the mould s
heet to settle the chocolate.
Place the fillings: pistachios in some, raisins in some, crushed chikki in some
and chocolate ganache in some.
Top the fillings with melted chocolate. Pat the mould sheet to even the surface.
Keep it in the refrigerator to set.
In the remaining melted chocolate add nuts and mix. Drop spoonfuls on a flat si
licon baking sheet and keep it in the refrigerator to set.
When the moulded chocolates have set unmould them and wrap them in colourful fo
ils. Similarly wrap the chocolate rocks too.
PHIRNI
Creamy rice based dessert from north India
Preparation Time : 30 - 35 minutes
Cooking Time : 1 hour
Servings : 4

INGREDIENTS
Rice, soaked 5 tablespoons
Milk 1 litre
Saffron (kesar) a generous pinch
Sugar 3/4 cup
Green cardamom powder 1/2 teaspoon
Pistachios, blanched, peeled and sliced 10 - 15

METHOD
Drain and grind the rice to a coarse paste. Bring milk to a boil. Add rice paste
dissolved in a little water or cold milk.
Cook till rice is completely cooked, stirring constantly. Add saffron and mix we
ll. Add sugar and cardamom powder
and cook till sugar is completely dissolved.
Pour into earthenware or china bowls and garnish with pistachios. Chill in a ref
rigerator for an hour before serving.

STEAMED CHOCOLATE PUDDING

A lovely moist chocolate pudding what more needs to be said?
Preparation Time : 10 - 15 minutes
Cooking Time : 60 - 65 minutes
Servings : 4

INGREDIENTS
Dark chocolate, grated 100 grams
Refined flour (maida), sieved 2/3 cup
Cocoa powder 3 tablespoons
Baking powder 1/2 teaspoon
Eggs 2
Vanilla essence 1/2 teaspoon
Brown sugar 2 tablespoons
Milk as required
Apple, sliced into a fan shape 1 medium

METHOD
Heat sufficient water in a steamer. Grease two plates.Melt chocolate in the micr
owave for one minute.
Whisk it well till smooth. Take refined flour in a strainer, add cocoa powder a
nd baking powder and sieve into a bowl.
Add eggs, melted chocolate, vanilla essence, brown sugar and mix. Add a little
milk if the mixture is too thick.
Beat well with an electric blender. Pour the mixture into the greased plates an
d fit them into the stand.
Place the stand in the steamer and close the lid. Steam for about thirty minutes
. Set aside to cool a little before
demoulding the pudding onto serving plates.
Decorate with apple fans and serve.

TIRAMISU ICECREAM
Tiramisu-pick me up! Served in an icecream.
Preparation Time : 3-4 hours

Servings : 4

INGREDIENTS
Chocolate sponge cake, sliced 250 grams
Instant coffee powder 3 tablespoons
Vanilla ice cream 500 grams
Mascarpone cheese 1 cup
Cocoa powder 1 tablespoon

METHOD
Warm half a cup of water, add two tablespoons of instant coffee powder and stir
to dissolve.
Arrange the cake slices on a plate and spoon the coffee decoction over them to s
oak them well.
Squeeze lightly. Take a spring-form cake tin, arrange these cake slices along th
e side and the base of the tin.
Take vanilla icecream in a bowl and whisk to smoothen it. Add mascarpone cheese
and mix well.
Pour half this mixture over the cake slices in the cake tin. Arrange the remaini
ng cake slices over the ice cream mixture to cover the entire surface.
Mix the remaining instant coffee powder into the remaining icecream mixture wel
l and pour it over the cake slices.
Take cocoa powder in a sieve and sprinkle over the icecream mixture in the cake
tin. Place the cake tin in the freezer till fully set.
Demould onto a serving plate, cut into wedges and serve immediately.

CARAMEL CUSTARD
The combination of caramalised sugar and egg custard is irresistible
Preparation Time : 20 minutes
Cooking Time : 40 minutes
Servings : 4

INGREDIENTS
Sugar 3/4 cup
Milk 2 1/2 cups
Eggs 4
Vanilla essence 1 teaspoon

METHOD
Take quarter cup of sugar in a thick-bottomed pan. Add a few drops of water and
heat till the sugar caramelizes.
Pour the caramel into a mould and let it settle by cooling. Heat milk either in
a microwave oven or on gas flame.
Place a metallic ring in the pressure cooker. Add four cups of water and heat. B
reak eggs into a bowl.
Add half cup of sugar, vanilla essence and mix gently with a whisk. Add warm mil
k and mix. Strain the mixture.
Pour the egg-milk mixture into the mould with the caramel. Cover with aluminium
foil and place it in the cooker.
Cover with lid and steam for twenty-five to thirty minutes. Do not use the whist
le. Remove when done. Serve, turned out with caramel side up, either hot or cold
.

CHOCOLATE AND BEANCURD MOUSSE

The all time favourite chocolate mousse made healthy with beancurd

Cooking Time : 60 minutes

Servings : 4

INGREDIENTS
Dark chocolate, grated 300 grams
Bean curd silken200 grams
Cream 1 cup
Whipped cream 3/4 cup
Sugar Free Natura 14 measures
Cocoa powder for garnishing

METHOD
Melt dark chocolate in the microwave oven for one minute. Puree beancurd with ha
lf a cup of water.
Whisk the chocolate till smooth, add cream and whisk again. Add the beancurd pur
ee and mix.
`Add whipped cream and Sugar Free and mix well. Transfer into individual bowls.
Sprinkle a little cocoa powder through a sieve.
Chill in the refrigerator and serve.

CHOCOLATE MOUSSE
Airy dessert that pleases all with a sweet tooth.
Preparation Time : 30 minutes
Cooking Time : 10 minutes
Servings : 4

INGREDIENTS
Chocolate 150 grams
Coffee powder 1 tablespoon
Eggs, separated 4
Butter 1 tablespoon
Vanilla essence 1/2 teaspoon
Sugar 50 grams
Whipped cream for decoration

METHOD
Melt chocolate in a bowl over a slow heat. Stir in coffee powder and two tablesp
oons of water. Simmer until slightly thickened.
Remove from heat and beat egg yolks into the mixture one by one until the mixtu
re thickens. Beat in butter and vanilla essence.
Let the mixture cool until tepid. Whip egg whites with sugar until stiff and fo
ld into the above mixture. Pour into glasses and chill.
Decorate the top with rosettes of whipped cream and serve chilled.

CHOCOLATE PANCAKE
Pancakes made interesting by adding chocolate.
Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Refined flour (maida) 1 cup
Chocolate, grated 3 tablespoons
Cocoa powder 1/3 cup
Soda 1/2 teaspoon
Milk 1 cup
Butter, melted 2 tablespoons
Egg 1
Sugar 1/4 cup
Salt 1/2 teaspoon
Castor sugar (caster sugar) to sprinkle

METHOD
Sieve together flour, baking soda and cocoa powder into a bowl. Add milk, melted
butter, egg, sugar and salt and mix well.
Heat the skillet and pour a ladleful of batter on the skillet and cook on both s
ides until brown.
Serve hot sprinkled with castor sugar and grated chocolate on top.

CHOCOLATE SPRING ROLLS

Sweet avatar of spring rolls these are filled with chocolate and served with ice
cream
Preparation Time : 20 minutes
Cooking Time : 20-30 minutes
Servings : 4

INGREDIENTS
Dark chocolate, grated 1 cup
Spring roll wrappers 4-5
Almonds, chopped 10-12
Cornflour/ corn starch 1 tablespoon
Oil to deep fry
Vanilla ice cream 4 scoops
Honey 4 teaspoons

METHOD
Cut spring roll wrappers into quarters using a scissor and keep aside. Dry roast
almonds for three to four minutes till golden crisp.
Combine cornstarch with two tablespoons of water to make a thick paste. To prep
are spring rolls, place a spoonful of grated chocolate
on one corner of the spring roll wrapper and roll it up to enclose the filling
completely. Seal the edges using cornstarch paste.
Similarly prepare the remaining spring rolls. Heat sufficient oil in a kadai and
deep-fry the spring rolls till golden brown and crisp.
Remove and drain onto an absorbent paper and keep aside. Divide vanilla ice crea
m into four dessert bowls, drizzle a spoonful of honey,
sprinkle some roasted chopped almonds, place two to three spring rolls verticall
y in the same bowl and serve immediately.
EASY CHOCOLATE FUDGE
A type of rich sweet confectionery flavoured with chocolate.
Preparation Time : 10 minutes
Cooking Time : 4 hours
Servings : 4

INGREDIENTS
Chocolate, grated 2 cups
Milk 2 cups
Sugar 1 3/4 cups
Mawa (khoya), crumbled 4 tablespoons
Butter 2 tablespoons
Walnuts, crushed 1/2 cup
Cointreau 1 teaspoon

METHOD
Bring milk to a boil. Reduce heat and cook till it reduces to half its original
quantity. Add sugar and stir and
allow the milk to reduce to two-third cup.
Add grated chocolate and mix. Add khoya and stir till the mixture is smooth. Ad
d butter and mix well.
Add crushed walnuts and mix again.
Add a few drops of cointreau and mix. Remove from heat but keep stirring for fiv
e more minutes.
Transfer the mixture onto a greased tray and level the surface.
Keep in the refrigerator for three to four hours to set. Remove when set and cut
into pieces and serve.