White chocolaty red velvet cookies :
- 1/2 cup maido
- 1/2 spoon baking powder / Eno
- Milk as required
- 3 tbsp castor sugar
- 1 tbsp red food color
- 3/4 spoon vanilla essence
- 1/2 cup white chocolate melted
Take a bowl and mix all above ingredients except Milk and white chocolate. Now make a dove using Milk.
Now give any of the shape and bake it for 20 mins at 150 C in the oven.
Garnish it with white chocolate.
Kaju Mysore Pak:
Crushed Cashew (Kaju) – 1 bowl
Sugar – 1 bowl
Ghee – 1 1/4 bowl
Almond (Badam) – 1/4 bowl
Cardamom (Elaichi) – 1/2 spoon
Water – 3/4 bowl
Ghee – 2 bowl
First take a pan, then add sugar and water till the sugar gets dissolved. We will call it as Chasani, and make 1.5 tar of such Chasani.(Chasani=Sugar+Water)
Once the Chasani is ready slowly and gradually start adding Crushed Cashew and off the stove in meantime. Stir it well for sometime.
So, Cashew will get the coating of chasani.
Now, on other side put ghee on low flame till it reaches its boiling point and slowly start adding Cardamom into it.
Now add boiled ghee on Crushed Cashew and mix it with spatulla.
Once the Kaju Mysore Pak gets fluffy spread in the dish and finally
Garnish it with Cardamom (Elaichi) and Almond (Badam).. and Serve it hot..
Gujarati Khandavi (Dahivadi) :
Hello Dear Reader,
Today I will share my most favorite dish “Khandavi”. The word Khandavi always sounds tempting. Its really mouth melting, tasty, with herbs & spices, very smooth and much attractive.
Khandavi is very well known item of Gujjus and eaten very frequently. So here is the straight forward recipe that anyone can make easily at home.
- Channa Daal Flour – 1 Cup
- Curd – 1 Cup
- Hot Water – 2 Cup
- Red Chilly Powder – 1 tbsp
- Salt – to taste
- Turmeric Powder – 1/3 spoon
- Hing – Pinch
- Coriander Leaves – 2 tbsp
- Fresh Coconut – 1 tbsp
- Curry Leaves – 1 tbsp
- sesame seeds (Tal) – 1 tbsp
- Mustard seeds (Rai) – 1 tbsp
- Oil – 1 tbsp
In a bowl take a hot water, add curd, channa daal flour, salt, red chilly powder, turmeric powder and hing. Now blend it with blender till it becomes smooth without lumps.
Now take a non stick vessel or aluminium vessel and put it on the stove. Apply the mixture into it and stir continuously till it gets thick and the mixture leaves the vessel.
Once the mixture starts leaving the vessel, turn off the stove.
Now take 2 tbsp of the mixture on the back side of the dish and create a thin layer of it with a spoon. Now keep the dish slant on some object for a while and allow the air to pass below the dish, so it does not get moisture. Now cut it with cutter and roll the khandavi.
Lastly, get the aromatic seasoning of mustard seed, sesame seed, fresh coconut, curry leaves and coriander.
Now, khandavi is ready to taste…..
Choco vanilla cake pudding :
- Vanilla Ice cream – 1 cup
- Cheese Spread – 2 spoon
- Sugar (Icing) – 2 spoon
- chocolate syrup – 3 spoon
- coffee water – 2 spoon
- chocolate home made cake
- Grated Chocolate
Take a big bowl fill with ice cubes n take a small bowl to keep on ice cubes.. Now for vanilla mousse take a small bowl in it take vanilla ice cream, cheese spread, icing sugar and blend it till it becomes fluffy..mousse is ready.. Now in a serving glass drizzle chocolate syrup, crumble cake, coffee water n vanilla mousse.. Repeat the steps again n again till the glass gets full. Garnish it with chocolate syrup n grated chocolate…
White Mocha Frappuccino :
[Coffee + Milk + Sugar + Xanthon gum]
- 3/4 cup Fresh Espresso Coffee [cold] Or 1 cup double strength Starbucks Coffee
- 3/4 cup Milk
- 3 tbsp granulated Sugar
- Pinch of Xanthon gum
- 2 Cups Ice
Blend all ingredients together and garnish it with whipped cream & chocolate syrup.