Peach coffee cake
Ingredients
Sugar 200 gms
butter 150 gms
Eggs 2
Cream 30 ml
Flour 60 gm
Baking powder 5 gm
Blanched peaches 60 gm
Vanilla essence 2 drops
Salt 5 gm

Method
Cream sugar and butter until light and fluffy. Add eggs, cream and vanilla essence. Sift flour and baking powder together and add to the mixture. For in chopped peaches. Transfer to a pan, bake at 325 deg F for about forty minutes.

Strawberry Ice Cream
Ingredients
3 egg yolks (beaten)
250 ml milk,
500ml heavy cream
100 g sugar,
2 cups of strawberries,
1 tsp vanilla essence,
¼ tsp salt

Method
Take the strawberries and mash them in with the sugar. Place to one side. In a separate saucepan, mix the egg yolks with the milk, sugar and salt. Place over a medium heat just to boiling point (stirring all the time). Do not let it boil. Transfer the mixture into a chilled bowl to cool - refrigerate for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir in to the mixture the cream and vanilla essence and then add to this the strawberry/sugar mixture and allow it to cool for an hour.

Figs with chocolate and almonds
Ingredients
¾ cup finely chopped, unpeeled almonds
½ cup finely chopped semisweet chocolate
1 tbsp sugar
1½ tbsp dark rum
12 fresh figs

Method
Place the almonds, chocolate, and sugar in a bowl. Stir to combine.

Add the rum and stir until the mixture holds together.

Add a few more drops of rum if needed to form a rough-textured paste.

Trim the stems off the figs.

Starting at the stem end, cut the figs ¾ of the way down, making 2 cuts in the form of a cross. Pinch the bottom of the fig to open it like a flower.

Gently stuff the almond mixture into the center of each fig.

Press the fig together to reshape it. Arrange the figs on a platter and serve.

Banana Bread Pudding
Ingredients
4 cups of bread cut into small cubes
¼ cup melted margarine
3 eggs
1 cup milk
½ cup sugar
2 tsps vanilla
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 cup sliced bananas

Sauce
3 tbsps margarine
2 tbsps sugar
1 tbsp cornstarch
¾ cup milk
¼ cup maple syrup
1 tsp vanilla

Method
Lay bread cubes on clean work surface for one-hour allowing bread to dry out slightly. Place the bread cubes in greased casserole. Melt margarine. Drizzle over, cubes and toss. In a bowl beat eggs, milk sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Mix with bread cubes. Bake, uncovered, at 375 for 45-50 minutes or until a knife inserted comes out clean. Prepare sauce by melting margarine. Combine sugar and cornstarch. Add to butter. Stir in milk and syrup. Cook over medium heat stirring often, until it comes to a full boil. Boil for one minute. Remove from heat. Stir in vanilla. Serve warm sauce over pudding.

Clown cake
For the sponge cake
Ingredients
5 eggs
150 g sugar
1 tsp pineapple essence
150 g flour, sieved
250 - 300 gms pineapple, chopped
150 to 200 ml drained pineapple syrup

For the icing
500 g to 750 g cream
150 g sugar
Different food colours as required

To prepare the sponge cake
Whisk eggs, sugar and pineapple essence with a hand beater. Beat till light, fluffy and pale in colour. Gently fold in the sieved flour with a spatula till all the flour is incorporated.

Line a Swiss roll tray and pour the batter into it. Bake in a moderately preheated oven for 10 to 15 minutes at 350oC.

Cool the sponge and slice it horizontally for layering it with cream. Cut a clown template of your choice and place on the layered sponge. Cut the cake according to the shape. Make a cardboard base covered with silver foil to place the cake on. Makes a one-and-a-half kg cake.

To prepare the icing
Beat the cream and sugar over ice till soft peaks are formed.
Colour about 100 g of cream each with different colours like orange, yellow and blue. Keep aside in the fridge.

To assemble
Dampen the sponge with the pineapple syrup. Layer the cake with the plain (uncoloured) cream. Sprinkle the chopped pineapple pieces in-between the layers of the sponge. After placing the top layer, soak it with a little of the pineapple syrup. With a palette knife, cover the entire sponge neatly with a layer of white cream.

Mark the nose, mouth, ears and cap and hair with a toothpick. Use your imagination to pipe different coloured cream onto the clown to create a colourful image. Add a few strands of curling ribbon and a red bow to complete the effect.

Mango Ice Cream
Ingredients
6 large ripe mangoes peeled
8 tbsps powdered sugar
500 grams cream, chilled

Method
Cut half the mangoes into small cubes and puree the other half. Mix and keep aside.
Whip the cream and the sugar till thick.
Combine the mangoes (puree and chopped pieces) with the whipped cream.
Pour the mixture into an aluminium container and freeze.

It is not necessary to beat this ice-cream again as the texture is smooth. All ingredients should be chilled before mixing so that they set together thus avoiding crystallization. Ice cream sets best and quickest in aluminium containers, covered with aluminium foil.

Ada Pradhaman
Ingredients
Ada 1 pkt
Jaggery 1 kg
Coconut 4 for extracting milk
Cashew nut 1 cup
Kismis ½ cup
Cardamom 6 powdered
Ghee 1 cup

Method
Grate the coconut and grind it in a mixie and extract the first milk (6 cups). Then add one cup water to the ground coconut and grind it well to take the second milk (diluted milk).

Fry cashew, grapes in one tablespoon of ghee and keep it aside.

Cook the ada in 4 cups of water. Once it becomes soft, remove from fire and pour cold water on it so that it does not remain sticky. Drain water from it.

Keep a pan on fire and melt the jaggery in it. Keep on stirring till it is completely melted. Now add the ghee and keep on stirring well. After 30 seconds add the Adda and mix well. Now add the second milk and mix well till it boils. Add cashew and grapes. Mix well.

Remove from the fire and after one minute pour the first thick coconut milk along with the cardamom powder. Mix well.

If the payasam is very thick, you can dilute it to your preference by adding thicker coconut milk or drinking milk.

Fruit pudding
Ingredients
2 ripe tomatoes
2 cups sugar
1 cup mixed fruits (Apple, Banana, Pineapple, Ripe Mango)
½ tsp vanilla essence

Method
Blend two tomatoes into a smooth paste in a mixer adding a cup of water. Pour this juice in a pan. Peel the skin from the fruits and dice into small pieces. Add the fruits and the sugar to the tomato juice and bring it to boil. Keep stirring occasionally. After the fruits get cooked and the raw smell of tomato disappears, add the vanila essence. When bubbles appear and the pudding is thick in consistency, remove the pan from the stove. In a Kadai, heat ghee and add cashewnuts, which is cut into small pieces. When the cashews turn golden brown in colour, pour the ghee and cashewnuts into the pudding and stir. This pudding can be stored in the refrigerator for a week and can be eaten cold. Change the proportion of sugar to suit your taste.

Jam Tarts
Ingredients
For the base
120 g flour
90 g butter, chilled
60 g caster sugar
25 ml to 30 ml chilled water
100 g apricot or mixed fruit jam

Method
Sieve the flour on to a marble top. Cut the chilled butter into small cubes. Rub the butter and sugar into the flour till the mixture resembles breadcrumbs. Slowly add the chilled water and knead to a firm dough.

Take small portions of the dough and roll into discs 10 cm in diameter. Press into four tart moulds. Prick with a fork and bake in a moderately hot oven, at Mark 3 or at 170oC for about 30 minutes or till golden brown. Unfold and pipe in the jam.

Banana Halwa
Ingredients
6 large bananas peeled
3 tbsps ghee or butter
1 ¼ cup waster
¾ cup sugar
½ tsp ground cardamom
¼ tsp rose essence

Method
Cut the bananas into 1-inch pieces. Heat the ghee or butter in a pan over moderate heat and fry the bananas, stirring for 4-5 minutes until soft. Remove from the heat and mash the bananas with ¼ cup of the water.

Return to the heat and cook for 2-3 minutes, stirring constantly. In a separate pan, dissolve the sugar in the remaining water over low heat. Pour the syrup over the bananas. Continue cooking, stirring frequently, for 15-20 minutes until the mixture is thick. Stir in the cardamom and rose essence. Spread the mixture into a 6 into 4 inch buttered dish. Allow to cool. Cut into small squares and chill before serving.

Biscuit pudding
Ingredients
6 marie biscuits
1 cup water
1 ¼ cups sugar
¼ cup butter or margarine
1 tsp nutmeg
½ cup raisins
2 eggs lightly beaten
½ cup milk

Method
Soak biscuits in hot water for a few minutes; add sugar, butter, nutmeg, raisins, beaten eggs, and milk, mixing after each addition. Pour into a greased baking dish; bake in preheated 350-degree oven for about 30-40 minutes, or until browned. Finally, you can decorate on top with cherries or dry fruits.

Caramel ice cream
Ingredients
4 egg yolks
1-cup sugar
1 ½ cups milk
1 ½ cups light cream
2 tsp vanilla

Heat sugar slowly in a skillet until melted and light brown, stirring constantly. In a sauce- pan, scald milk and pour into sugar. Cook to dissolve sugar. In a large bowl, beat egg yolks and add hot milk and sugar mixture slowly, stirring constantly. Cook slowly until thickened. Cool. Add cream and vanilla. Stir. Refrigerate overnight.

Kesri
Ingredients
Sooji - 1 cup
Sugar -3/4 cup
Milk- 1 glass
Ghee- 2 tbsp
Red colour/saffron - a pinch
Vanilla essence - 1 tsp
Cashews - to decorate

Method
Fry the sooji for 10 minutes and keep aside. Boil the milk and then add sugar. Once the sugar dissolves, add the fried sooji to it. Add in the colour. Finally add in vanilla essence.When the mixture turns into a semisolid consistency, pour it to a basin that has been smeared with ghee. Lastly decorate it with cashews.

Gulab Jamun
Ingredients
Milk 1 ½ cup
Flour (maida) 1 ¾ tbsp
Baking powder a pinch
Salt a pinch
Rose essence 3 drops
Sugar ¾ cup
Water ¼ cup
Oil ¼ cup

Method
Boil the milk. When it cools, mix the refined flour (maida) baking powder and salt. Mash and keep aside for a little time. Dilute the sugar in water. Boil and stir.

Remove from the flame and add rose essence. Keep aside.

Make small balls with milk and maida mashed mix. Fry the balls in oil till it becomes brown. Put the fried ball in the melted sugar mix keep aside. Gulab jamun is ready to serve.

Chocolate Banana Ice Cream
Ingredients
3 eggs
1-cup sugar
2 ounces chocolate
2 cups light cream
1 ½ cups milk
6 tbsps cocoa powder
1 tbsp vanilla extract
3 ripe bananas
3 tbsps lemon juice

Method
Lightly beat eggs and add the sugar. In a saucepan, melt the chocolate with the milk and cream. When the chocolate starts melting, add the cocoa powder and stir. Continue stirring the chocolate and cream mixture until hot but not quite boiling. Pour a little bit of cream in the egg mixture and stir. Slowly add the rest of the hot cream. Add the vanilla. Let the cream mixture cool completely.

Transfer the cream mixture to the ice cream machine and process according to manufactuer's directions. Meanwhile, mash the bananas and lemon juice together. When the ice cream is almost ready, add the bananas.

Almond ice cream
Ingredients
¼ cup blanched almonds
2 cups milk
2/3 cup cream
3 egg yolks
½ cup sugar

Method
Reduce the almonds to a powder and then add to the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.

In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon. Strain custard into a clean bowl and refrigerate until cold. Transfer to covered container and freeze until firm.

Christmas Cake
Ingredients
Flour 3 cups
Baking powder 1 tbsp
Baking soda 1 tbsp
Salt 1 ½ tsp
Sugar 3 cups
Water 3 cups
Chocolate 6 ounces finely chopped
Unsalted butter 1 pound softened
Eggs 3 lightly beaten
Confectioners' sugar 2 ¼ cups
Vanilla essence ½ tsp
Fresh raspberries, or cherries for garnish

Method
Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan with a non removable bottom. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a medium pot, combine the sugar and water and bring them to a boil. Remove the pot from the heat and stir in the chocolate and 1 stick of butter. When the chocolate and butter have completely melted, whisk the mixture to combine completely. Whisk in the beaten eggs. Pour about half the chocolate mixture into the dry ingredients and whisk vigorously to thoroughly combine the ingredients and remove any lumps. Working quickly, add the remaining chocolate mixture and whisk to combine.

Pour the batter into the prepared pan and bake for about 60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then turn out onto a rack to cool completely. In a medium bowl, cream together the remaining 3 sticks of butter and the confectioners' sugar, until light and fluffy. Remove 1/3 cup of the icing, place in a small bowl, and if u want color it with a few drops of the green food coloring. Put the remaining icing in a pot, add the vanilla. Over low heat, stir the icing until it becomes a pourable consistency. (If it overheats, causing the butter to separate, put the icing in the refrigerator to chill and stir to bring it back together.) Pour the icing over the cooled cake so that it drips down the center and outside. Cluster the red berries in groups of 3 on top of the cake.Finally decorate the cake with berries.

Coffee Bars
Ingredients
1 ½ cups flour
1 tsp baking powder
½ tsp cardamom
¼ tsp salt
½ cup milk
2 tsp instant coffee
¼ cup butter or margarine
1 cup white sugar
1 cup confectioners' sugar
1 egg
1 cup chopped almonds
3 cups confectioners' sugar
1/3 cup milk
1 ½ tsps vanilla essence

Method
Combine flour, baking powder, cardamom, and salt. Set these dry ingredients aside.

Combine milk and instant coffee in saucepan, and heat at a medium low setting and remove from the heat.

In a large bowl, cream the butter or margarine with the white sugar and 1 cup confectioners' sugar. Beat in the egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds.

Spread dough evenly in a 9 x 13 inch baking pan. Bake for 18-20 minutes at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

To make frosting: Put 1 cup of the confectioners' sugar in a mixing bowl. Beat in the evaporated milk and vanilla essence. Gradually beat in remaining 2 cups of confectioners' sugar. Continue beating until of desired consistency. If consistency is too thick, add a little more milk; if it is too thin, add more powdered sugar.

Frost the bars with the icing.

Chocolate Sugar Cookies
Ingredients
Three squares unsweetened chocolate
1-cup butter or margarine
1-cup sugar
1 egg
1-teaspoon vanilla
2 cups flour
1-teaspoon baking soda
¼ teaspoon salt
Additional sugar

Method
Microwave chocolate and margarine in large bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir one cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt. Refrigerate 30 minutes. Heat oven to 375'F. Shape dough into 1" balls; roll in additional sugar. Alternately, roll out to 1/4" thick and cut with cookie cutters. Place, 2" apart, on ungreased cookie sheets. (If flatter, crisper cookies are desired, flatten balls with bottom of drinking glass.) Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire racks. Decorate with icing and sprinkles, if desired.

Jam filled chocolate sugar cookies: Prepare chocolate sugar cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill centre with your favourite jam. Bake as directed.

Chocolate-caramel sugar cookies: Prepare chocolate sugar cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed. Microwave 1 package (14 ounces) caramel candies with 2 tablespoons milk in microwavable bowl on high 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture. Drizzle with melted semi-sweet chocolate.

Peach Ice Cream
Ingredients
Peaches 6 medium peeled and stoned, or 4 cups frozen unsweetened peach slices, thawed
Sugar 1 cup
Cream 3 cups
Milk 1 cup
2 tsps vanilla extract

Method
In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand one hour.

Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.

Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

Date Rolls
Ingredients
Seedless dates 2 cups
Poppy seeds 3 tbsps
Almonds 10-15
Cashewnuts 10-15
Pistachios 10-15
Ghee 4 tbsps

Method
Chop the dates and keep aside. Dry roast the poppy seeds and keep aside.

Grind the almonds, pistachios and cashewnuts to a coarse powder.

Heat ghee in a kadai, add chopped dates and cover and cook on low heat for five to six minutes. Add the ground almonds, cashewnuts and pistachios and cook further on low heat for four to five minutes till the mixture is soft and well blended.

Remove from heat, spread evenly to one centimetre thickness on a greased thali and allow to cool.

When cool cut into strips, fold it tightly to form a roll, coat with poppy seeds and serve.

Bread and Butter Pudding
Ingredients
Bread 10 slices
Milk 1 ¼ cups
Butter ¼ cup melted
Brown sugar 1/3 cup
Mixed spice 2 tsps
Egg 1 beaten
Dried mixed fruit 1 cup chopped
Grated orange zest 1 1/2 teaspoons
freshly grated nutmeg 1/2 tsp

Method
1. Cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. Let rest 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2 quart baking dish.

3. Beat melted butter, sugar, mixed spice and egg together until smooth. Beat together with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg.

4. Bake in preheated oven 75 minutes until set.

Vermicelli Kheer
Ingredients
Vermicelli 1 cup
Ghee 2 tbsps
Cashewnuts 10-12
Cardamom powder 1/4 tsp
Sugar 1/4 cup
Milk 4 cups
Saffron 5-6 strands
Nutmeg powder 1/4 tsp

Method
Heat the ghee and roast vermicelli, add cashewnuts and fry till a pleasant aroma is released.

Dissolve saffron in some warm milk.

Boil the remaining milk and simmer till it is half the original quantity, stirring all the time. Add to the roasted vermicelli and simmer for further 5 minutes.

Add sugar and continue cooking, stirring well.

Add saffron dissolved in milk and sprinkle cardamom powder and nutmeg powder.

Stir well and serve the way you want--hot, warm or chilled.

Chocolate Ice-Cream
Ingredients
Milk 3 litres
Cocoa 6 teaspoons
Chocolate powder 4 teaspoons
Vanilla essence 3 teaspoons
Fresh cream 225 grams
Custard powder 6 level teaspoons
Sugar 2 teacups

Method
Mix the cocoa, chocolate powder and custard powder in 1 teacup of cold milk.

Put the rest of the milk to boil with the sugar. When it starts boiling, add the chocolate mixture gradually. Go on cooking and stirring for 4 minutes.

Cool the mixture.

Add the fresh cream and vanilla essence.

Prepare the ice-cream in an ice-cream churner.

Almond Wafers
Ingredients
Unsalted butter 110 gms
Castor sugar 130 gms
Plain flour 130 gms
Egg whites, lightly beaten 4
Flaked almonds 50 gms

Method
Beat the butter and sugar together until pale and well creamed. Fold in the flour and egg whites by hand until thoroughly combined. Set aside in the refrigerator for an hour or 2 (the mixture will keep well refrigerated for several weeks). Bring the mix to room temperature and preheat your oven to 1700C (3500F). Line a baking tray with non-stick or silicone paper. Using a small palette knife or the back of a dessertspoon, spread the mix out into small even discs, about 9 cm (4 inches) in diameter and about 2 millimetres thick. Sprinkle each wafer with about 9 or 10 flaked almonds and bake for about 10 minutes. Check to see if the tray needs to be turned as some ovens have hot spots. As each wafer becomes golden, remove to a wire rack to cool with a spatula. The thicker wafers may need a few minutes more. Makes about 50 wafers. Try adding a dash of vanilla extract or grated citrus zest to the mixture.

Sweet Potato Kheer
Ingredients
Sweet potatoes ½ kg
Water 4 cups
Coconut 4 cups
Jaggery ¼ kg
Cardamom powder ½ tbsp
Sago 2 tbsp
Salt to taste

Ingredients
Peel sweet potatoes and cut into thin small slices.

Cook them with sago in two cups of water, till potatoes become soft. Add jaggery.

Extract 3 cups thick coconut milk using about 4 cups of water and add to the sweet potatoes.

Continue to cook for another 5 minutes. Add cardamom powder and salt. Stir and remove the pan from heat.

Hot Chocolate soufflé
Ingredients
Butter ½ tsp
flour 1 ½ tbsp
Milk1/2 cup
Sugar ¼ cup
Eggs 2 separated
vanilla essence ¾ tsp
Chocolate 30 gms
Salt to taste

Method
Melt butter over low heat.

Add flour and blend thoroughly. Cook slightly.

Add milk and half the sugar. Stir continuously until mixture is uniformly thick.

Add chocolate and blend it till it melts.

Pour mixture into egg yolks, stirring continuously.

Blend in vanilla essence.

Add salt to egg white and beat till it forms peaks. Then add the remaining sugar and beat till it is glossy and stiff.

Beat the chocolate mixture in the egg white. Bake at 325 degree F for 50-60 minutes.

Serve with ice cream or custard.

Gajar Ka Halwa
Ingredients
Carrots 500 gms
Milk 3 cups
Ghee 2 tbsps
Sugar 1 cup
Almonds 15-20
Cardamom powder 1 tsp

Method
Peel, wash and then grate carrots. Blanch the almonds, peel and slice.

Heat ghee in a thick-bottomed pan. Add grated carrots, cook on a medium heat for eight to ten minutes until carrots are soft.

Add milk and green cardamom powder. Bring it to a boil and then reduce heat.

Cook on a low heat until milk is almost reduced.

Add sugar, and cook until dry. Stir constantly.

Gajar halwa is relished hot as well as cold. Garnish with sliced almonds.

Black Forest Cake
Ingredients
Castor sugar 150 gms
Flour 90 gms
Cocoa 20 gms
Baking powder ¾ tsp
Vanilla essence a few drops
Cream 100 gms
Grated chocolate for decoration
Cherries 50 gms
Rum 2 tsp
Syrup of cherries ½ cup
Castor sugar 2 tsp
Eggs 2

Method
Deseed the cherries and cut into half for decoration.

Sieve the flour, cocoa, baking powder atleast 4 to 6 times.

Beat the eggs and sugar placing it in hot water till it is light and fluffy.

Remove from water and add flour by cut and fold method. Add the vanilla essence.

Grease a baking dish and pour this mixture into it.

Bake at 200 degree celsius for half an hour. Cool the cake and cut horizontally into two parts.

Mix the rum and syrup of cherries and moist the two parts of the cake with this.

Beat the cream and sugar stiffly placing it on ice.

Spread the cream on the lower part of cake. Arrange the cherries and spread the grated chocolate.

Place the other part of the cake on top of this and decorate with the cream, grated chocolate and cherries.

Chill well and serve.

Strawberry Cheese Pie
For the crust
6 tbsps crushed Marie biscuits
4 tbsps melted butter
For the decoration
100 grams fresh cream
2 tsps powdered sugar

For the filling
1 packet gelatine
1/2 cup fresh curds
2 tsps powdered sugar
1 family pack (1/2 litre) vanilla ice-cream
A few slices strawberries

For the strawberry sauce
1 tsp strawberry puree
2 tsps cornflour
7 tsps sugar
1 tso lemon juice
A few drops red colouring

For the crust

Mix the biscuits, butter and press the mixture evenly into the bottom of a 175 or 200 mm. (7" or 8") diameter loose bottom tin. Place in the refrigerator until firm.

For the filling
Mix the gelatine in 3/4 teacup of cold water and warm on a slow flame until it dissolves. Add the gelatine, curds and sugar to the vanilla ice cream. Place the vessel over warm water and stir until it becomes a smooth mixture.

For the strawberry sauce
Mix the strawberry puree, cornflour, sugar and 3/4 teacup of water. Put to boil and go on stirring until it becomes a thick sauce. Add the lemon juice and colouring. Chill. Then arrange a few sliced strawberries over the crust and pour the filling over it. Put to set in the refrigerator. Beat the cream and sugar until thick. Remove the set pie from the tin and put on serving plate. Pipe the cream with a star nozzle around the edges of the pie. Pour the sauce in the centre. Chill. Cut into slices and serve.

Date and walnut pudding
Ingredients
Condensed milk ½ tin
Butter 80 gms
Dates 250 gms
Maida 85 gms
Walnuts ½ cup
Vanilla essence ½ tsp
Baking powder 1 tsp

For the custard sauce
Milk 2½ cups
Sugar 3 tbsps
Custard Powder 1 tbsp

Method
Remove the seeds from dates and chop them
Soak in 5 tbsps of water with ½ tsp of soda for 4-5 hours or overnight
Sift maida with baking powder, add dates and walnuts to the maida and mix well.
Beat condensed milk and butter well, in a clean pan.
Add the maida mixture to the condensed milk mixture, add the essence and beat well.
Bake in a preheated oven at 150 degree C for 50 minutes. Keep aside.
Prepare custard sauce by dissolving custard powder in ½ cup milk.
Heat the remaining 2 cups of milk with sugar. When it boils, add the custard powder, stirring continuously
Cook for a few minutes till it coats the back of the spoon
Serve the pudding with hot custard sauce

Chocolate ice cream
Ingredients
Sugar 1 ¼ cups
Cocoa powder 6 tbsp
Eggs beaten 2
Milk 2 cups
Thick cream 2 cups
Vanilla essence 1 tsp
Salt ¼ tsp

Method
Sieve the sugar, salt, cocoa powder and then add the milk and the eggs.

Stir cook on a medium flame until the mixture coats the back of the spoon.

Cool this mixture, add the thick beaten cream & vanilla essence.

Mix lightly; pour in containers and keep to set in the freezer.

Chocolate Treats
Ingredients
100 g (1/4th cup) dark chocolate
100 g (1/4th cup) milk chocolate
100 g (1/4th cup) white chocolate
2 tsp dark rum
1 tsp white rum
Moulds of different shapes

Method
Over a double boiler, melt the dark, milk and white chocolate separately, stirring all the time. Remove from heat and add one tsp each, dark rum to the milk chocolate and the dark chocolate, and the white rum to the white chocolate.
Pour into the moulds and allow to set. Remove from the moulds and serve.

Fruit and cheese salad

Ingredients
Paneer crumbled 1 cup
Oranges peeled 3
Seedless grapes 250 gms
Ripe bananas sliced 3
Cream ½ cup
Lime juice 2 tsp
Salt, pepper to taste

Method
Place the banana slices in a dish.

Mix cheese with orange segments and place all around.

Put the grapes in the center and sprinkle with salt, limejuice and pepper

Pour cream on top and serve chilled.

Strawberry ice cream
Fresh strawberries 225 gms
Castor sugar ½ cup
Lemon juice 1½ tsps
Cream 1½ cups
Strawberries for garnish as required

Wash, drain and cut the strawberries into small pieces.

In a blender, puree the strawberries along with the lemon juice and castor sugar.

Fold the beaten cream into the puree, pour into containers and freeze for 12 hours.

Then remove and beat it again to crush any ice crystals that are formed.

Freeze again and remove 2 hours before serving.

Put scoops of ice cream into the serving bowls and top with halved strawberries.

Hot chocolate souffle

Ingredients
Butter ½ tsp
Flour 1 ½ tbsp
Milk ½ cup
Sugar ¼ cup
Eggs separated 2
Vanilla essence ¾ tsp
Chocolate 30 gms
Salt to taste

Method

Melt butter over low heat.

Add flour and blend thoroughly. Cook slightly

Add milk and half the sugar. Stir continuously until mixture is uniformly thick.

Add chocolate and blend it till it melts.

Pour mixture into egg yolks, stirring continuously. Blend in vanilla essence.

Add salt to egg white and beat till it forms peaks. Then add the remaining sugar and beat till it is glossy and stiff.

Beat the chocolate mixture in the egg white. Bake at 325 degree F for 60 minutes.

Serve with ice cream or custard.

Christmas cake

Ingredients
Flour 340 gms
Eggs 4
Butter or Margarine 225 gms
Brown sugar 225 gms
Cinnamon 1 tsp
Mixed Spices 1 tsp
Candied peels 100 gms
Glace cherries(chopped) 100 gms
Currants 500 gms
Sultanas 225 gms
Raisins 225 gms
Almonds, blanched and chopped 100 gms
Lemon rind grated 1
Milk,Sherry or Brandy 4 tbsp
Soda bicarbonate 1 tsp
Salt ½ tsp

For the royal icing
Egg whites 4
Icing sugar 900 gms
Lemon juice 2 tsp

Method

Sieve together all the dry ingredients.

Mix peel, cherries, fruit, chopped almond and lemon rind.

Whisk the eggs milk or sherry together.

Cream the butter or margarine and sugar until soft.

Add the flour and egg mixture alternately to the cream mixture - do not over beat when mixing.

Lastly stir in the fruit mixture and pour into the cake tin lined with greased paper on the sides and bottom.

Bake in a oven at 300 degrees F for 1 1/2 hr and reduce the heat to 275 degrees F for another 1 1/2hr or till done.

Cool the cake and wrap in 2 thickness of foil and store in airtight tin. For very moist cake prick the cold cake and pour sherry at intervals.

Let the cake mature for atleast 3 weeks.

Lastly, decorate with royal icing.

To make the royal icing: In a large bowl whisk egg whites until frothy. Sift the icing sugar in the bowl little at a time, whisking well between each addition. Add lemon juice and continue to whisk the mixture until peaks form. A few drops of glycerine beaten in when the icing is smooth prevents it from becoming too hard.

Snappy fruit exotica
Soft vanilla sponge topped with fruit and custard

200 g vanilla sponge cake
400 g mixed fruit, cubed
100 g mixed fruit jam

For the custard
250 ml milk
100 g sugar
2 tbsp custard powder

Slice the sponge cake into two layers. Apply jam in between and sandwich the layers together. Cut into small one cm cubes.

To prepare the custard
Add five tablespoons of milk to the custard powder to form a paste. Heat the rest of the milk and sugar and bring to a boil. Add the custard paste and mix to form a smooth custard sauce and till the mixture coats the back of a spoon.

To assemble
Place the sponge cubes at the bottom of deep glasses. Top with the chopped fruit. Pour the hot custard over the fruit. Set aside for 10-15 minutes. Then place in the refrigerator and allow to cool. Serve chilled, garnished with extra fruit slices, if desired.

Chocolate cupcakes
Ingredients
1 1/3 cups flour
1/4 tsp baking soda
2 tsps baking powder
3/4 cup unsweetened cocoa powder
1/8 tsp salt
3 tbsp butter, softened
1 1/2 cups white sugar
2 eggs
3/4 tsp vanilla extract
1 cup milk

Method
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Besan Ke Ladoo
Ingredients
Besan flour 4 cups
Ghee 1 cup
Castor sugar 2 cups
Powdered cardamom 1 tsp
Almonds, raisins 20-25 nos

Method

Heat the ghee in a pan. Add the besan flour and fry it on a low flame stirring continuously till brown.

Once it is browned, let it cool. Chop almonds and raisins.

Add powdered cardamom (elaichi) and castor sugar. Mix well. Add chopped almonds and raisins.

Shape into ladoos and serve.

Fruit punch
Pineapple juice canned 30 ml
Orange juice 30 ml
Mango juice 30 ml
Fresh cream 15 ml
Soda 10ml
Rose syrup a dash
Ice cubes 4
For garnishing
Sweet lime 1 slice
Cherry 1
Pineapple slice 1

Method
Put the ice cubes in a tumbler glass.

Add pineapple juice, mango juice and orange juice to the glass.

Add rose syrup and stir gently.

Float with beaten cream and top it with soda.

Serve garnished with cheery, pineapple and sweet lime slice.

Banana ice cream

Ingredients
2 ripe bananas
2 separated eggs
Lemon juice ½ tbsp
Thick cream 1½ cups
Banana essence 1½ tsps
Milk ¼ cup
Powdered sugar 60 gms
Cashewnuts chopped ½ cup

Method
Mash the bananas, mix with the milk and lemon juice till well blended.
Next beat the egg yolks until thick, then beat the egg whites with the sugar till stiff.
Whip the cream till forms firm peaks.
Then mix the banana mixture with beaten yolks, egg whites, banana essence and cashewnuts.
Refrigerate and beat again after sometime and then freeze again.
Serve cold.

Chocolate mousse

Ingredients
Milk 4 cups
Cornflour 2½ tbsps
Cocoa powder 3 tbsps
Sugar 8 tbsps
Cream 300 gms.(1½ cups)
Gelatin 4 tsp
Vanilla essence 1 tsp

Method
Mix cocoa and cornflour in ½ cup milk. Boil the remaining milk with sugar. Add dissolved cocoa & cornflour to the milk stirring it continuously. Cook on low heat for 3-4 minutes and keep aside. Beat the thickened fruity and add cream and yellow colour Freeze till partially set. Beat once again and freeze till firm. Keep in the fridge till serving time.15 minutes before serving, return to the freezer to chill it properly. Serve chilled.

New England apple cherry crisp

Ingredients
2 cans (21 ounces each) apple pie filling or topping
1 can (14 1/2 ounces) pitted red tart pie cherries in water, drained
1cup all-purpose flour
1 cup firmly packed dark brown sugar
1 cup uncooked rolled oats (quick or old fashioned)
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine

Method
Heat oven to 400 F. In ungreased 13 x 9-inch baking pan, combine apple pie filling and cherries; spread evenly. Set aside. In large bowl, combine flour, brown sugar, oats, cinnamon and salt. Using pastry blender or two knives in scissor fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over fruit. Bake 30 to 35 minutes or until fruit is bubbly. Cool slightly. Serve warm or at room temperature.

Banana pudding

Ingredients
Ripe bananas, peeled & sliced 4
Lemon juice 2 tbsps
Sour cream ½ cup
Brown sugar ½ cup
Nutmeg, ground Pinch
Soft bread crumb ½ cup
Chopped nuts ¼ cup
Butter or margarine 2 tbsps

1.Arrange a layer of sliced bananas on the bottom of a greased baking tray.
2.Sprinkle 1 tbsps of lemon juice, spread ¼ cup sour cream, then sprinkle ¼ cup of sugar, a pinch of nutmeg and ¼ cup of the bread crumbs.

3.Repeat with another layer, using the remaining ingredients.

4.Dot with butter and bake uncovered for 25 minutes until golden.

5.Sprinkle with the nuts and serve warm or cold.

Spiced ice tea

Ingredients
Sugar 1 cup
Water 1 cup
Nutmeg 1 no
Cinnamon 2 sticks
Orange 1 no
Orange juice 2 cups
Lemon juice ¼ cup
Lemon wedges for decoration
Cloves as required
Double strength iced tea 3 cups
Sprigs of mint for decoration

Method
Take the water, sugar, nutmeg and cinnamon in a saucepan. Let it simmer on low flame for 10 minutes.Add the orange with cloves stuck on it, cover the saucepan with a lid and take off from the flame.Cool and strain.Combine the above liquid with the orange and lemon juices and iced tea.Put ice cubes in tall glasses and then pour the spiced tea in them.Decorate with lemon wedges and sprigs of mint.

Mango pudding

Ingredients
Curd 250 gms
Milkmaid ½ tin
Mangoes 2
Rosewater ½ tsp
Cardamom 1

Make a puree of mangoes and blend with milkmaid, curd, rosewater and cardamom. Steam in a lightly greased bowl in a covered pan for 35-40 minutes.

Remove from fire and invert bowl onto a plate and tap lightly so that the pudding comes out. Serve chilled.

Bread pudding

Ingredients
Bread slices 8
Milk 1 cup
Milkmaid ½ tin
Butter 25 gms
Eggs (beaten) 2
Nutmeg a pinch

Trim the edges of bread slices.
Butter the slices on both sides and cut into two triangular pieces.
Arrange the slices in layers in a 8"x 6" oven proof dish.
Mix together the milkmaid, milk eggs and nutmeg and pour on the buttered slices.Bake in a moderately hot oven (160 degree C) for 30-40 minutes till the top is browned.

Vanilla ice cream

Ingredients
Condensed milk ¾ tin
Milk 4 cups
Custard powder 2 tbsp (blended with ¼ cup milk)
Vanilla essence ½ tsp

Chocolate sauce Ingredients
Butter 50 gms
Chocolate powder 30 gms
Condensed milk ¼ tin

Mix together condensed milk and milk and bring to boil. Add milk and custard powder mixture and cook for 1-2 minutes.

Remove from fire, cool, add vanilla essence and put into freezer.

Remove from freezer after one hour, blend in a mixie and put into freezer for 3-4 hours.

Chocolate sauce method
Mix all the ingredients and cook on a very gentle heat till thick. Serve hot with ice cream.

Semolina pudding

Ingredients
60 g butter
15 g flaked almonds
¾ cup (125g) semolina
½ cup (125g) castor sugar
1 tsp vanilla essence
15 g currants
½ teaspoon ground cardamom
½ teaspoon grated nutmeg

1.Melt butter in a frying pan, saute' almonds until lightly browned, removed from pan, set aside.

2.Add semolina to butter in pan, saute' for 2 minutes.

3.Combine milk and sugar in a saucepan, bring to the boil.

4.Add semolina to milk, stir over heat until mixture has thickened, stir in vanilla, cool.

5.Spoon into serving dishes, sprinkle with almonds, currants, cardamom and nutmeg.