Tuesday, July 19, 2011


Flour  125g 
Butter  125g 
Powdered sugar  100g 
cocoa  50g 
Baking powder  1tsp 
Milk  2tbsp 
Eggs  2 
Walnuts, chopped  1/2 cup 

For Chocolate Icing:
Sweetened condensed milk  100g 
Butter  50g 
Cocoa  30g  


Grease & dust the baking tin with maida. 
Preheat oven to 160ºC. 
Sieve together maida, cocoa & baking powder. 
Beat butter & sugar until light & creamy. Add eggs little at a time, beating well after each addition. 
Fold sieved ingredients into the above mixture. And add milk for a smooth mixture.  Add the chopped walnuts. 
Mix well & pour into greased tin. 
Bake at 160ºC in the preheated oven for 25-30 minutes or until center of the sponge springs back when lightly pressed. Allow to cool in tin for 5 mins and remove onto a wire rack. 

For Chocolate Icing:

Grease & dust the baking tin with maida. 
Preheat oven to 160ºC. 
Spread over cake & leave to set. Cut into squares & serve. 

Thursday, July 14, 2011



Whole milk 1 cup
Condensed milk 1/2 cup
Ghee(clarified butter) 4 tbsp
Sooji (rawa or semolina) 4 tbsp
Cardamom powder 1 tsp
Raisins 2 tbsp
Almonds sliced fine 1 tbsp

  •                                   Melt the ghee in a non stick pan. 
  •                                  Add the rawa and fry until the rawa turns golden brown. 
  •                                  Mix the milk and the condensed milk in a pan and set aside. 
  •                                 Add the rawa to the milk mixture and then add the cardamom powder and stir well. 
  •                                  Cook until dry and the ghee separates from the rawa. 
  •                                  Add the raisins and stir well. 
  •                                  Remove from heat and garnish with almonds.



              Plain flour 200 gms (maida)
              Gram flour 20 gms (besan)
              Sugar 200 gms
              Few drops yellow colour
              Ghee to deep fry
              A plastic easy squeeze bottle

              ·                                            Sieve 100 gms maida and besan together. 
              ·                                 Make a batter using warn water. 
              ·                                 Keep aside for 24 hours. 
              ·                                 Add remaining maida and food colour and more warm water if required. 
              ·                                 The batter should fall easily when poured Keep aside. 
              ·                                 Make syrup of the sugar by adding water and boiling. 
              ·                                 Add the milk and all the scum to form while boiling. 
              ·                                 Make one string syrup. 
              ·                                 Fill bottle with batter. 
              ·                                 Heat ghee well in a shallow frying pan and form jalebis in the form of  concentric circles about 2 inches on the outside. 
              ·                                 Fry till crisp, drop into hot syrup. 
              ·                                 Drain with a perforated spoon, serve hot. 

              Gulab Jamun

              1 cup Carnation Milk Powder
              1/2 cup all purpose flour
              1/2 tsp baking soda
              2 tablespoons butter -melted
              Whole milk just enough to make the dough 
              Desi ghee for deep fry 

              For the Sugar Syrup:

              3 cups Sugar
              3 cups water
              1/2 tsp of cardamom and saffron  

              How to make gulab jamun:
              • Make the dough by combining the milk powder,all purpose flour,baking soda, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Leave it for an hour. 
              • Pour ghee in a pan and heat. Fry the balls in ghee on a low flame. 
              • Boil water with equal amount of sugar. Also add cardamom and saffron. 
              • Filter the syrup. 
              • Put the fried balls in this solution. 
              • Remove after 3-4 hours. 
              • Gulab Jamun is ready to serve.

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