LYCHEE MOUSSE

Ingredients

Lychee 24 peel (remove skin)
Cream 400 gm
Gelatin 1 tsp heaped dissolved in ¼ cup water
Coconut milk ½ cup
Sugar 6 tbsp
Cherries for decoration

Method

In a blender, blend lychee, cream, sugar, coconut milk, add to it dissolved gelatin. Blend well. Remove and pour in serving glasses. Decorate with litchis, cherries and piped cream.

BANANA FRAPPE

Ingredients:

Milk ½ cup
2 bananas
2 cups ice
2 tbsp sugar
¼ tsp banana essence
Coconut milk powder 2 tbsp

Method:

Blend all till smooth.

Serve chilled.

PINK KASHMIRI TEA ( CHAI )

Ingredients:

Water 6 cups
Kashmiri tea leaves 2 tbsp
Soda bi carb ½ tsp leveled
Salt ½ tsp
Green cardamon crushed 4
Milk as desired
Sugar as required
Almonds and pistachios sliced 2 tbsp


Method:
1. Boil 6 cups of water for 5 min
2. Add in tea with soda, cook for 15 mins
3. Add ilachi when water is reduced to half add in cold water the same amount which has reduced
4. Mix well, by pouring it from one pan to another till pink color comes
5. Cook again, add milk. Serve with salt ,sugar and nuts

SPICED MILK

Ingredients

Milk 1 kg
Sugar 6 tbsp
Saffron ¼ tsp
Nutmeg chopped ¼ tsp
Green cardamom chopped ½ tsp
Almonds and pistachio chopped 2 tbsp heaped

Method

Boil 1 kg milk for 15 minutes on low flame, add sugar, stir till dissolves, add saffron, nutmeg, green cardamom, and simmer for 5 minutes add almonds and pistachio, serve hot or cold.

CREAMY STRAWBERRY DESSERT

Ingredients

Evaporated milk chilled 1 tin
Condensed milk chilled 1 tin
Gelatin 2 tbsp
Water ¼ cup
Egg whites 2
Strawberry pulp 1 ½ cup
Fresh cream whipped 12 ounces or 1 ½ cup
Strawberry essence ½ tsp

Method

Dissolve gelatin in ¼ cup water and keep aside, beat chilled evaporated milk till double in volume, add condensed milk, gelatin, strawberry puree, beat egg white stiff, fold in the mixture also fold in the whipped cream and strawberry essence, pour in a well rinsed ring mould and chill until set, un mold and decorate with whipped cream and strawberries.

CREAMY APRICOT CUSTARD

Ingredients

Dried apricots 250 gm soaked for 4 hours remove seeds
Sugar ½ cup
Ingredients for custardMilk 1 kg
Sugar ½ cup
Custard powder 3 tbsp heaped
Cream 1 packet
Almonds as required

Method

Soak dried apricots for 4 hours, remove seeds, cooked them with half cup sugar and 1 cup of water till tender, remove and spread in a serving dish, make custard by boiling together milk and sugar, thicken custard with custard powder dissolved in little cold milk, when custard thick remove, cool custard and spread on top of apricot layer in dish, before serving, spread top with fresh cream and almonds. Serve chilled.

UPSIDE DOWN PEACH CUP CAKE

Ingredients for base

Butter 2 ounces
Brown sugar 4 tbsp
Peach halves 6

Ingredients for cup cakes

Butter 4 ounces
Eggs 2
Caster sugar 2/3 cup
Peach essence ½ tsp
Peach puree ½ cup
Self raising flour 1 ½ cup
Baking powder ¼ tsp
Hung curd 2/3 cup
Peach juice 2 tbsp

Method

Grease well jumbo cup cake pan, melt 2 ounce butter and pour in each cup cake, sprinkle with brown sugar over each base and place a peach half on bottom of each cup cake, beat 4 ounces butter, add in 2/3 cup caster sugar with essence and eggs alternating with self raising flour. Lastly fold in baking soda, yogurt, peach juice and puree and fold in the remaining flour, mix well, spoon batter in prepared cup cake pan, bake for 25 minutes.

JELLY & PEANUT BUTTER DRINK

Ingredients

• 1 cup vanilla ice cream
• 1/2 cup milk
• 2 tablespoons Peanut Butter
• 2 tablespoons jelly or jam

Directions

1. Combine peanut butter and 1 tablespoon jelly. Place in blender container.
2. Add milk and ice cream. Cover; blend until smooth. Pour into tall glass. Stir remaining tablespoon jelly to soften; drizzle over surface of drink. Serve immediately.

MANGO PUDDING

Ingredients

Cream whipped 400 gm
Caster sugar ½ cup
Curd cheese 1 cup
Mango puree 2 cups
Mango cubes 1 cup
Mango jelly 1 packet

Method

Beat cream with sugar until thick, add curd cheese, mango puree, mango jelly crystals and beat, remove in a serving bowl, garnish with whipped cream, mango cubes and mint leaves.

MOCHA SHAKE

INGREDIENTS

Milk 1 cup
Vanilla ice cream 4 scoops
Drinking chocolate 3 tbsp
Instant coffee 1 ½ tsp
Sugar 2 tbsp
Black cookies crushed 6 to 8


METHOD

Blend altogether.

Serve chilled.

DELICIOUS CARROT DESSERT { HALWA}

Ingredients:

200 gm condensed milk
1 kg carrots, peeled and grated
25 g cashew nuts
25 g raisins
500 g milk
2 tbsp ghee
4-5 flakes of saffron

Method:
– In a small bowl add a tbsp of milk and saffron flake and put aside. Now in a large deep pan mix the milk and carrots together and on a low flame slowly bring to a boil. Once the milk is boiling add the milk in the small bowl with the saffron flakes. Let it boil till the milk dries up.

– Once the milk is dried up add the condensed milk and stir occasionally till it also dries up.

– Then add the ghee and cook for another 10 minutes. Garnish with raisins and cashew nuts and serve hot.

CINNAMON SCONES

Ingredients


Self raising flour 9 ounce
Baking powder 1 ½ tsp
Salt ¼ tsp
Ground cinnamon 1 tsp
Butter 2 ounces chilled
Caster sugar 3 tbsp heaped
Raisins ½ cup
Milk ½ cup + extra for glazing
Ingredients for icing
Icing sugar 2 ounces
Ground cinnamon ½ tsp
Luke warm water 2 tbsp


Method


Preheat oven to 220 degrees C, lightly grease a large baking sheet and dust with a flour, sieve together self raising flour, baking powder, salt and cinnamon into a bowl stir in butter, rub until the mixture resemble bread crumbs, add caster sugar and raisins, pour In the milk and mix to a soft dough if required add little flour, knead lightly until smooth, roll out to a thickness of ¾ inch using a 3 inch round cutter, cut out rounds, place the scones on the prepared baking sheet, glaze with milk, bake in a preheated oven for 15 minutes, remove and cool on a wire rack.
Method for icing
Sieve together icing sugar and cinnamon in a bowl stir in water to make a smooth icing, drizzle over the scones and leave to set. Serve with butter.

BLUE COLADA

INGREDIENTS:

Pineapples ½ cup
Coconut Milk 1 cup
Vanilla Ice cream 4 scoops
Fresh Coconut Malai 1 cup
Pineapple Juice 1 ½ cup
Crushed Ice 1 cup
Vanilla Ice creams 4 scoops
Sugar 2 tbsp
Blue Color few drops

METHOD:

Put all together in blender and blend, serve garnish with pineapple and cherries.

APRICOT BISCUIT DELIGHT

INGREDIENTS:

Biscuits broken into small pieces 2 cups
Apricots soaked for 2 hours 200 gm
Fresh cream 2 packets
Almonds toasted 3 tbsp
Ingredients for custard
Milk 4 cups
Sugar 8 tbsp
Vanilla custard powder heaped 3 tbsp
Condensed milk 4 tbsp
Bake Parlor colored vermicelli 100 gm 1 packet

METHOD:

Soak 200 gm apricot for 2 hours, remove seeds and cook for 15 minutes in ¼ cup water till soft, keep aside, make custard with 4 cups milk and 8 tbsp sugar till boiling add 3 tbsp custard powder mixed with ¼ cup cold milk and bake parlor vermicelli and add to the milk mixture stirring till thick, remove and cool. In a serving dish spread 2 cups biscuits drizzle, 4 tbsp condensed milk, a layer of prepared vanilla custard then cooked apricots, spread with 2 packets of fresh cream, garnish with 3 tbsp toasted almonds, serve chilled.

PEANUT BUTTER

INGREDIENTS:

Creamy Peanut Butter: ½ cup
Butter: 2 TBS
Icing sugar: ¼ cup
Strawberry Jam or Jelly: ¼ cup
Toasted peanuts (chopped) for decoration
Melted chocolate for cups
Miniature baking cups or chocolate cups


METHOD:

On a double boiler or in a microwave heat the peanut butter & butter till softened & smooth. Then add in the icing sugar & mix well. Keep aside.
With the help of a brush or a tsp apply melted chocolate on the base & the sides of the cup. Chill till set. Then fill in peanut butter mix. half, then spoon in a little jam. Cover with melted chocolate. Sprinkle chopped peanuts. Chill till set. Then store in the fridge

CHOCOLATE CAPPUCCINO

INGREDIENTS:

White chocolate: 150 gr. (chopped)
Cream: ½ cup
Coffee: 1 tsp
Light corn syrup: 1 tsp optional
Melted white chocolate or milk chocolate for coating, as required.

METHOD:

Prepare white chocolate ganache.
Put chopped white chocolate in a bowl. Heat cream with coffee & pour over the chocolate, add light corn syrup. Let it sit till chocolate softens then stir to mix.
Pour melted white chocolate (or milk chocolate) in the chocolate mold. Tap to take out air bubbles. . Chill for a while then turn over & let the extra chocolate drip out. Chill again till chocolate is hard. Fill in the filling & cover with melted white chocolate. Chill till set. Take out from the mold & store in the fridge.

TRQUIZ TANGO

INGREDIENTS:
Peach: 1 cup

Ice cream: 2 scoop

Orange juice:1/2 cup

Sugar: 2 tsp

Crushed ice: 1/2 cup

Milk: 1/2 cup


METHOD:
Blend all the ingredients.

Serve chilled

Enjoy

YUMMY STRAWBERRY MILKSHAKE

INGREDIENTS:

Milk: 2 cups


Strawberry: 1/2 cup

Sugar: 4 tbsp

METHOD:

Blend all the ingredients.

Refrigerate it for 1 hour.

Enjoy

DELICIOUS LEMON MINT DETOX WATER

INGREDIENTS:

Water: 2 liters

Lemon: 2 sliced

Cucumber: 1 sliced

Mint leaves: 8 to 10

METHOD:

Place all the ingredients in bottles & drink instead of plain water

CREAMY HOT CHOCOLATE

INGREDIENTS:
Chocolate: 1 cup melted

Milk: 1 1/2 cup

Sugar: 2 tsp

Cream: 1/2 cup

METHOD:

In a pan add all the ingredients.

Cook for 2 min.

Hot chocolate is ready.

Add more cream topping if you want.

Enjoy

HOT SPICED APPLE CIDER TEA

INGREDIENTS:


Apple juice or apple cider: 1 1/2 cup

Cinnamon sticks: 2

Cloves: 3

Sugar:1 tsp

METHOD:

In a pot add all ingredients & cook it on low flame.

When the juice reduce to one cup pour into the mug.

Enjoy hot.

GULAB JAMUN { MILK & FLOUR BASED BALL DESSERT }

INGREDIENTS:

FOR BALLS:

Full cream powder milk: 1 cup

 All purpose flour: 1 cup

Baking powder: 1 pinch

Egg: 1

Clarified butter: 2 tbsp

Oil: for deep frying

FOR SYRUP:

Water: 1 cup

sugar: 1 cup

METHOD:
In a bowl add all the ingredients except egg & mix well.

Then kneed with the help of egg.

Make small balls.

Then in a pan add sugar & water stir until the sugar dissolve.

syrup is ready.

Then deep fry the balls  until light golden.

Place balls directly into the syrup & cook it for 2 min.

Serve Hot.