Eggless Christmas Cake

                                       Merry Christmas and Happy New year

Ingredients:

• 1 1/2 cup All purpose flour
• 3/4 cup Sugar (powdered)
• 1 pinch Salt
• 1 tsp Baking Soda
• 2 tbsp Orange Zest (Optional)
• 1/3 cup Oil
• 1 tbsp White Vinegar
• 1 1/4 cup Cold water

Method:

1. Sieve the flour, sugar, salt and baking soda together. Transfer it to a bowl.
2. Add orange zest, oil, vinegar and water to the bowl and gently mix them without lumps.
3. Now transfer it to a greased microwave oven safe bowl.
4. Microwave on high for 6-8 mins.

5. Check by inserting a toothpick.
6. Allow it to cool and then flip it upside down on a flat plate.

7. Allow it to cool completely and then layer it with any frosting.
8. Enjoy this Eggless Orange Cake which is done in minutes.

Note:

1. I used Orange zest for orange flavour. You can also use lemon zest or cocoa powder instead.
2. This cake can also be made in normal baking oven as regular cakes are baked.

                 

Mango Pie

Ingredients:

• 2 Ripe mangoes
• 1 Graham cracker crust 10" size
• 1 envelope Gelatin unflavored
• 2 cups Water
• 1 can Fat free sweetened condensed milk (14 oz)
• 1 can Reddi wip 7 oz (whipped cream)

 Method:

1. Wash and peel the skin of the mangoes, separate the pulp from the seed.
2. Puree the pulp in a blender and transfer to a large bowl and keep aside.

3. Now heat a pan add water, when warm switch off the heat.
4. Add gelatin to the warm water and keep stirring until the gelatin is dissolved.
5. Now add condensed milk, whipped cream and gelatin mixture to the mango puree in the bowl.
6. Gently blend them all well.

7. Immediately transfer this mixture to the graham cracker crust.
8. Place in the refrigerator for 4 hours.

9. Do not put in the freezer.
10. Once completely chilled, the pie is ready to serve.

11. Enjoy this delicious easily made Mango Pie.
12. Our All time favorite !

Note:

1. Instead of fresh mangoes, 1 whole canned mango puree can be used. So you will need two crust sheets.
2. For more variation to the pie, give a touch of bright fruits.
3. Check for sweetness, additional sugar can be added when blending.

Mango Ice-Cream Bar

Ingredients:

• 2 Ripe mangoes
• 1 can Fat free sweetened condensed milk 14 oz
• 1 can Reddi wip 7 oz (whipped cream)
• Ice-cream moulds

 Method:

1. Wash and peel the skin of the mangoes, separate pulp from the seed and puree it.
2. Transfer this puree in to a large bowl, add condensed milk and whipped cream.

3. Gently mix well and transfer into the ice-cream mould.
4. Tap the moulds, so the air escapes. Place the stick and freeze it for 4-5 hours.

5. Pour remaining ice-cream mixture in an bowl and freeze it for 8 hours.
6. When the ice-cream is freezed, place the mould in a bowl of warm water for 10 seconds.

7. Now pull the stick and the ice-cream bar should come out easily.
8. Great home made ice-cream.

Note:

1. Add chopped fresh mangoes to the ice-cream in the bowl and mix gently and place in freezer.
2. While enjoying this ice-cream, in between get a treat of fresh fruit too !

Kala Jamun

Ingredients:

• 1 packet Any jamun mix
• 1/2 tsp Cardamon powder
• 2 cups Sugar
• 1 1/2 cup Water
• 1/4 cup Milk
• 2 drops Green food color
• 1 tsp Pistachio powder
• 1/2 tsp Sugar
• 1 cup Grated Coconut
• Oil for deep frying

Method:

1. In a sauce pan add sugar and water.
2. Boil for 5 minutes and again simmer for 10 minutes and switch off the heat.
3. Add 1/4 tsp of cardamon powder to it and close the lid.
4. The sugar syrup is ready.
5. Now seive the jamun mix in to a bowl.
6. Add milk and make the mix to a soft dough.
7. Close the lid and allow to rest for 10 minutes.
8. Now divide the dough into two halves.
9. To one portion and cardamon powder, pistachio powder, 1/2 tsp sugar and green color.

10. Knead the dough well, so the color is evenly mixed.
11. Now divide this into equal small balls and keep aside.
12. Now take the other part of the dough and divide into same number of the balls as the green balls.
13. Flatten each ball and place the green ball in the center and cover with the outer layer of dough.
14. Make oval shapes, repeat the same with other balls.

15. Now heat oil for frying, the heat should be low medium.
16. Fry the oval balls in low heat until black (kala) in color stirring continuously.
17. Remove the fried jamun and drop into the hot sugar syrup.
18. Cover the lid and leave it untouched for 3 hours.
19. When the jamuns have absorbed all the syrup roll each jamuns in the bowl of grated coconuts.
20. Place on a serving plate and serve cold.

Note:

1. The oil for frying should be in low heat. The jamuns must change its color very slowly.

Bread Butter Pudding

Ingredients:

• 8 Bread slices
• 2 Eggs
• 1 tin Fat free sweetened condensed milk (14 oz)
• 1/4 cup Raisins
• 3 tbsp Butter
• 2 cups Milk
• 4 tbsp Sugar
• 1 tbsp Vanilla Essence 

Method:

1. Preheat the oven to 350 F.
2. Apply butter to a bread slice and cover with another bread slice like a sandwich.
3. Cut the bread diagonally into four pieces, so four triangles are formed.
4. Repeat this process with all the breads.
5. Arrange the pieces of bread on a greased baking tray.
6. Sprinkle raisins on top of the bread slices.
7. Microwave milk for 3 mins in microwave oven.
8. Now break the eggs in a bowl.
9. Add sugar, condensed milk, vanilla essence and the hot milk.
10. Whisk them all together so that the sugar and eggs are dissolved.
11. Now pour the whisked milk on top of the bread slices.

12. Press the breads with a spatula, so that the bread is all soaked with milk.
13. Place the tray in the hot oven.
14. Bake for 30 mins.
15. When the pudding is golden brown and little wobbly when pressed, remove from oven.

16. Do not bake until dry.
17. Cut into slices and serve hot or cold.
18. I prefer hot.
19. Enjoy !!!

Note:

1. Any kind of breads can be used.
2. As this dish is rich dessert, mild it with wheat breads.

Double Ka Meetha

Ingredients:

• 6 Bread slices
• 2 cups Milk
• 1 cup Water
• 1 cup Sugar
• 1/2 tbsp Cardamom powder
• 10 Cashew nuts
• 10 Raisins
• 5 Pistachio
• Ghee for frying

Method:  

1. Trim the edges of bread slices and cut each bread into 4 pieces and keep aside.
2. In a pan add little ghee and fry cashew nuts and raisins till they turn light brown and keep aside.
3. Now take a another pan pour ghee for deep frying the breads.
4. Fry the breads in batches until nice golden brown.
5. Remove and place all the fried bread pieces on a paper towel.

6. Heat a non stick pan, pour water and sugar.
7. Allow to boil to a thick syrup.
8. Now add all the fried bread pieces into it.
9. Add milk to it and keep stirring. 

10. Cook until the mixture leaves the sides and is in a thick form of dessert.
11. Add cardamon powder and fried cashew nuts and raisins.
12. Mix them well and transfer to a serving bowl.
13. Garnish with chopped Pistachios.

14. Serve hot or cold.
15. I like to serve this delicious hot sweet with vanilla ice-cream.
16. Enjoy!

Fruit Crepes

Ingredients for Crepes:

• 2 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 4 tbsp Sugar
• A pinch salt
• 2 tbsp butter

For the filling:

• 2 bananas
• 3 tbsp butter
• 1 lemon juice
• 3 tbsp sugar
• 1/4 cup Orange juice
• 1/2 cup Raspberries (optional)
• 1/2 cup Strawberries (optional)
• 1/4 cup Apples
• 1 small jar Nutella hazelnut spread
• Confectioners sugar, for serving  

Method:

1. In a bowl, whisk together the eggs, sugar and milk. In an other bowl mix the flour and salt.
2.  In a small pan over low heat melt the butter and cook it until it is light brown.
3. Add the egg, sugar and milk mix to the flour and salt and mix well so that there are no lumps formed.
4. Add the browned butter and mix to the prepared batter. The batter should thin. If seems too thick, thin it out with a little more milk . Let the batter rest for 10-15mins.
5. In the meantime you can do the filling for crepes.
6. Peel bananas, cut into big bits. Wash and cut the apples. You can add any fruit of your choice.
7. In a large pan melt the butter and cook until lightly browned, add the lemon juice and sugar, stirring so that the sugar dissolves.

8. Add the bananas, apples and orange juice and cook for about 3 to 5 minutes so the flavors incorporate and the bananas are hot but not mushy. Add the raspberries and strawberries (optional). Stir gently to combine. Set this mixture aside and let cool slightly.
9. After the crepe batter has rested for about 10mins,  heat nonstick flat pan over medium heat. Add one big ladle of  crepe batter in the center of the pan, remove pan from heat and tilt slightly to spread the batter over the entire pan.
10. Cook for about 1 minute until the bottom side is lightly browned. With your fingertips and a spatula, carefully flip crepe and cook the other side for about 15 seconds. Remove crepes and continue with remaining batter.  
11. Now place the crepes on a flat surface. Spread each crepe with about 1 tablespoon of hazelnut spread.
12. Pour a ladle of fruit filling to one side of crepes, so that you will be able to fold into triangular shape.
13. Pour the fruit sauce on the folded crepes and dust with confectioner sugar.
14. Great for dessert.

Jelly fruit pudding

Ingredients:

• 1 Sponge cake
• 1 box Jell-O Strawberry/Raspberry flavour
• 1 tin sweetened condensed milk
• 3 Apples
• 2 Bananas
• Few chunks of Pineapple (preferably canned)
• 1 tbsp Lemon juice
• 3 tbsp Sugar (for fruit salad)
• Large bowl or dish for dessert assembly (glass)

Method:

1. Make thin slices of cake.
2. Prepare Jell-O as per box instructions and refrigerate.
3. Skin the apples and chop it. Chop banana also into small pieces. Toss both with sugar and 1 tbsp Lemon juice, this prevents apples and bananas from turning black and also adds a nice zing to the fruit salad.
4. Mix in the pineapple chunks. Keep covered if not using immediately.
5. Break the jell-o using a fork, kind of mashing it up.

Assembling:

1. Assembling the dessert is quick and easy.
2. Take the serving dish. At the bottom place a layer of sliced cake, cover the bottom completely. Pour sweetened condensed milk on top of the cake, enough to wet the cake and cover it, not too much. Then spread an even layer of the prepared fruit salad.
3. Create layers so that its visible from the outside.
4. Now spread a layer of jell-o. If the dish is big, then you can repeat the layers.
5. Remember to make the Jell-o your top layer so it doesn’t require additional decoration.
6. This makes a light tasty dessert. The combination of cake with the condense milk and bites of fruit in between makes it wonderful.