sunandadhawan
01-27-2007, 06:10 AM
SHAHI TUKRE
Ingredients:
8 bread slices
12 tbsp condensed milk
1 litre milk
1 tsp ground cardamom
1/2 tsp nutmeg
30 gm each almonds, pistas, walnut, cashew nuts and raisins
Method:
Trim the edges of the bread slices and cut them into four pieces. Then deep fry to golden color. Separately, fry all the nuts and pound coarsely.
Cook the milk and condensed milk, sugar, cardamom and nutmeg on low flame.
When the mixture thickens put the fried bread slices side by side in the pan.
Let it cook till the bread absorbs all the moisture. Serve cold garnished with nuts, raisins and silver foil.
EGGLESS VANILLA CAKE
Ingredients:
2 cups flour
2 1/2 tsp baking powder
1/2 cup butter
1 1/2 cups sugar - powdered
1/2 water
3/4 cup dahi
1 tsp vanilla essence
1/4 tsp salt
2x9 inch round or square cake tins
Method:
Line the base of the tins with butter paper or grease the bases and dust either with maida or sugar till well coated.
Sift the flour and baking powder and transfer into a mixing bowl.
Add the salt, sugar, butter, water and vanilla. Beat the mixture using a wooden spoon or a beater till well blended.
Add the dahi to the cake batter and beat till smooth. The batter looks almost glossy when done. Transfer the batter into the two tins.
Heat the pressure cooker (empty), covered but without the pressure for 3-4 minutes on high heat, then place one cake tin in it.
Cover again without the pressure, lower the flame and let cook till done (about 1/2 an hour).
Repeat with the other tin. Serve.
Ingredients:
8 bread slices
12 tbsp condensed milk
1 litre milk
1 tsp ground cardamom
1/2 tsp nutmeg
30 gm each almonds, pistas, walnut, cashew nuts and raisins
Method:
Trim the edges of the bread slices and cut them into four pieces. Then deep fry to golden color. Separately, fry all the nuts and pound coarsely.
Cook the milk and condensed milk, sugar, cardamom and nutmeg on low flame.
When the mixture thickens put the fried bread slices side by side in the pan.
Let it cook till the bread absorbs all the moisture. Serve cold garnished with nuts, raisins and silver foil.
EGGLESS VANILLA CAKE
Ingredients:
2 cups flour
2 1/2 tsp baking powder
1/2 cup butter
1 1/2 cups sugar - powdered
1/2 water
3/4 cup dahi
1 tsp vanilla essence
1/4 tsp salt
2x9 inch round or square cake tins
Method:
Line the base of the tins with butter paper or grease the bases and dust either with maida or sugar till well coated.
Sift the flour and baking powder and transfer into a mixing bowl.
Add the salt, sugar, butter, water and vanilla. Beat the mixture using a wooden spoon or a beater till well blended.
Add the dahi to the cake batter and beat till smooth. The batter looks almost glossy when done. Transfer the batter into the two tins.
Heat the pressure cooker (empty), covered but without the pressure for 3-4 minutes on high heat, then place one cake tin in it.
Cover again without the pressure, lower the flame and let cook till done (about 1/2 an hour).
Repeat with the other tin. Serve.