PUMPKIN HALWA:

Preparation & cooking time – ½ hr
Serves – 5 or 6 persons
Cuisine – Asian

Ingredients:

Grated pumpkin – 1 cup
Ghee – 3 or 4 tbsp
Jaggery – 1 cup
Cardamom – 2 or 3
cashews & raisins – 4 or 5 (for garnishing)

How to make:

1.First wash the pumpkin well then remove the skin of the pumpkin and grate it.Heat a pan, fry the pumpkin without adding water. The moisture content in the pumpkin is more than enough to cook the entire recipe.

2.Make sure the pumpkin losses its moisture. This will take upto 10 min.

3.Now add the ghee and mix well. Add the jaggery ,cardamom mix well and cook until the ghee oozes out and floats on top. This will take another 5 min. Mix well and switch of the stove.

4.Now garnish with cashews,raisins …and serve.

Oatmeal Cookies:

Prep Time: 5 minutes
Cook Time: 12 to 15 minutes
Yield: 5 dozen cookies
Storage time : 1 month in refrigerator
Cousine : Asian

Ingredients:

1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
1 egg
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract
Brown Butter Icing

How to prepare:

1.Preheat oven to 350 degrees F.
2.Grease 1 or more cookie sheets. Using a beater mix butter, shortening, and sugar in a bowl until fluffy.
3.Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice stir into above butter mixture.
4. Now add oatmeal, raisins, walnuts, and vanilla ,mix well . Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.

Brown Butter Icing:

Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: enough to ice 5 dozen cookies

Ingredients:

1/2 cup butter
3cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water

Preparation:

1.In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally.
2.Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla.
3.Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
4. Now delicious oatmeal cookies are ready to serve.

SWEET ALL PURPOSE FLOUR (MAIDA)CHIPS:

Prep & cooking time - 50 mts
Serves - ………………………
Storage - 1 month
Cuisine: Andhra

Ingredients:
Maida -2cups
2 large lemon sized butter
oil for deep frying -1/2 lit

How to make chips:

1. First sieve maida ,butter, with hand gently. Kneed it well by adding water in steps . Leave it aside with cover for ½ hr.So that it becomes soft .Make this into smooth ,round even sized balls.

2. Using a roller flatten the balls one by one to make it round and flat of medium thickness.Now cut it into 1’’ pieces. Deep fry these pieces in oil till golden brown colour appears.

3. Remove these chips from pan and keep aside.

Sugar syrup preparation:

Ingredients:
Sugar – 2 cups
Water – ½ glass

1.In a pan add water and suar on medium flame stir untill it gets thick consistency .Turn off the flame .
2.Now add above prepared chips to this sugar syrup.Mix well and store them in an air tight container .
3.Serve these delicious sweet chips anytime.

SESAME (nuvvulu or til )HALVAH:

Preparation and Cooking time – 1 hr
Serves - 5 to 6 persons
Cuisine – Asian

Ingredients:
sugar – 1 ½ cup
water – ½ cup
lemon – ½ slice juice
sesame paste – 1 ½ cup
(Ingredients –5 cups sesame seeds,1 1/2 cups olive oil or vegetable oil
Roast sesame seeds for 5-10 minutes without oil in pan on medium heat frequently with a spatula. Do not allow to brown. Cool for 20 minutes. Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency. It gives 4 cups of sesame paste )

vanilla – 1 tsp
milk powder - 1/2 cup
crushed pista,badam,cashews – 2 or 3 tbsp
raisins – 1tbsp
ghee – 4 tbsp

How to make:
1.In a medium sauce pan, combine sugar, lemon juice and stir. Turn the heat on medium and heat the mixture until it boils (1 or 2 min).
2.Slowly add sesame paste(tahini),milk powder to the hot sugar syrup. Mix it with a whisk until it thickens . Add vanilla flavoring and mix .Now add pista etc ,ghee,raisins stir again and turn off the flame.
3.Apply ghee to a plate . Pour your mixture into the plate. Cover it with aluminum paper or cling wrap and leave it refrigerator for 3 or 4 hrs. Then take it out and cut into squares or leave it like paste .
4.Now delicious sesame halvah is ready to taste.

BOONDI LADOO :

Preparation & Cooking time – 1 hr
Serves – ……
Cuisine – Andhra


Ingredients:

Besan (senagapindi) – 1 cup
Water -1/2 cup
Salt - pinch
Cardamom powder – 1tsp
Broken Cashew nut – 1tsp
raisins (dried grapes) - 2 tsp
Sugar – 11/2 cup
Water 1 cup
Oil – enough (for deep frying)

How to make boondi laddoo:

1.Mix the besan flour, water ,salt to get dropping consistency. Make a smooth thick batter.
2.Heat the oil in one pan. Take the batter and pour it over a sieve with round holes.
3.Tap it gently with a spoon so that drops of dough fall into the oil. Fry these drops of besan just one second (don’t fry them too much they will get crispy texture ) and keep aside. Heat the sugar and water till it reaches thick sticky liquid consistency.
4.Mix the sugar syrup, cardamom powder,raisins and fried besan boondies. When the mixture is still warm make into balls with hand .
5.Now delicious boondi ladoo are ready to taste.
(Tip -If the mixture cools besan balls cannot be made as the sugar crystallizes. )

FRUIT CUSTARD:

Pre &cooking time-15min

Serves – 2 persons

Cuisine –Asian

Ingredients:

Whipped cream -100ml

Custard pdr -3tbsp

Milk -500ml

Mixed fruits-500gr(cut whatever fruits you want into small pieces)

Sugar -150gr

How to make:

1.First in some milk(refrigerated milk not hot milk) add custard powder and dissolve and keep aside.

2.Take one pan add milk,sugar and bring it to boil.

3.Add the custard and milk mixture to boiling milk and mix continuously still it is thick .

4.Cool down add whipped cream and fruits.Refrigerate for 1 or 2 hrs.

5.Now delicious fruit custard is ready to taste,especially children likes this verymuch

kalakand ...............mm....yummy

prep & cooking time -1 hr
serves -15 to 20 persons
cuisine -INDIAN

Ingredients

Milk -2 liters (use 1 liter milk to prepare chenna and 1 liter to prepare condensed milk)
Sugar - enough
Almond powder -4 tsp
chopped nuts to decorate (pista, almonds,cashews)
Silver foil (optional)
vinegar or lemon juice -1/2 tspdissolved in 1/2 cup water

How to make:
1.Boil half of the milk and add the vinegar as it comes to boil.
2.Switch off gas. Add ice cubes to avoid further curdling and to get soft chenna.Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead.
3.Put the remaining milk in a heavy pan and boil to half.
4.Add the chenna ,almond powder and boil till the mixture thickens, stirring continuously.
5.Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. Set in a greased tray, apply silver foil if you like and sprinkle the chopped nuts

BOTTLE GOURD OR CALA BASH (sorakaya) HALWA:

Prep: 20 mts, Cooking Time:1/ 2 hr
Serves -……………………..
Cuisine: Andhra

Ingredients:

Grated bottle gourd (sorakaya) – 1cup
Milk -2 cups
Sugar - ½ cup
Ghee -1/4 cup
cashewnuts -10
raisins -5
cardamom powder -1/2 tsp

HOW TO MAKE:

1.First heat ghee in one pan add cashew, fry,keep aside.

2.Then in the same pan add grated bottle gourd ,fry for 10min.Then add milk &sugar ,cook till halwa becomes thickens.

3.Finally add 2 or 3 tbsp of ghee ,cardamom powder,cashew,raisins ,saute for 1min.

4.Turn off flame .Now bottle gourd halwa is ready to taste.

MANGO JAM OR MAMIDIKAYA JAM:

Prep & cooking time: 30 mts,

Serves 10 persons

Storage -1 month (Fridge)

Cuisine: Andhra

Ingredients:

Boiled raw mangoes pulp -1cup (shold be less sour)

Sugar -2 cups or enough

Water -2 cups

How To Make:

1.First wash & clean the 2 raw mangoes ,peel off the upper green layer with knife or peeler & cut into small pieces.

2. Pour these pieces in one vessel in 2 cups water with cover.

3. Pressure cook for 15 min . Now the mango pulp is ready.

4.Then add sugar to that pulp combine, stir and cook on medium heat till jam didn’t touch the pan .

5.Mango jam tastes good with bread.