Mango Smoothie/Milkshake

Mango Smoothie

Total time: 40min

Prep        30min

Working   10min

Level:   Very Easy

Yield:   2cups

Ingredients

½ tsp. Basil seeds (sabja, tukmaria, kaama kasturi, falooda)

½ cup milk

1 large ripe mango

2 tsp. sugar

¼ cup heavy wiping cream

¼ cup water

 Instructions

Soak basil seeds in water for 30mins

Extract pulp out of the mango

In a blender jar add mango pulp, milk, sugar and heavy wiping cream.

Blend everything till smooth.

Then add soaked basil seeds and shake it well.

Then pour to a glass and enjoy!!

Banana Bread/Cake

Banana Bread/Cake

Total time: 1hr

Prep        20min

Cooking   30-35min

Level:   Easy

Ingredients

1 Banana

1 tsp. Vanilla extract

1 tsp. Vinegar

1 tsp. Baking powder

1 tsp. Baking soda

1 tbsp. Coco powder

1 cup Flour

½ cup butter

1 cup Condensed milk

½ cup milk (room temperature)

¼ cup Chopped Walnuts

¼ cup Chopped Chocolate

Instructions

1. Preheat oven at 350 degrees F.
2. In a bowl beat together butter, condensed milk and banana.
3. Add 2-tablespoon sugar, vanilla extract and vinegar and beat adding little milk at a time.
4. Sift together the flour, coco powder, baking powder and baking soda.
5. Slowly add the flour mixture and beat after each addition until all of the flour is incorporated. Then add Chopped Walnuts and Chopped Chocolate.

6. Lightly grease a cake-baking tray with cooking spray.
7. Pour batter into the tray and spread evenly to level.
8. Place in the preheated oven and let it bake for about 30-35 minutes.
9. Then remove the cake from the oven, check for doneness using a toothpick and carefully transfer to the cooling rack.
10. Sprinkle with some powdered sugar or decorate with desired toppings and serve.

BASUNDI RECIPE

BASUNDI RECIPE

Total time: 5hr

Prep        30min

Working   4hr 30min

Level:   Easy

Yield:   Serves 8-10

Ingredients

2 liter or 8 cups Milk
1 cup Sugar
1 ½ tsp. Cardamom powder
¼ cup chopped Almond (Badam) 

¼ cup chopped cashew

¼ cup chopped pistachio
20 strands Saffron (kesar)

Instructions

Boil the milk in a heavy bottom pan.

Now in 1 tbsp. of warm milk add the saffron strands. Keep them aside for the flavors to release.

Keep stirring the milk constantly and reduce it till it becomes thick and the quantity of the milk is approximately a liter.

Add the sugar, saffron and chopped nuts and cook for another 5 minutes. Stir the mixture occasionally. Remove from the fire.

Transfer to a serving bowl and add the cardamom powder. Mix thoroughly.

Serve hot or cold garnished with nuts and saffron strands.

Store it up to 3-4 days in refrigerator .

Puff pastry

Puff Pastry

The principle behind the pastry is to create many layers of dough and butter by folding and turning the two together. (Unlike short pastry, the butter is not incorporated into the dough but rather folded into the layers).

Total time: 2h 30min

Prep        15min

Working   2hr 15min

Level:   Easy

Yield:   24 big puffs

Ingredients

3 cups Flour (Extra 1 cup flour for dusting)

1 ½ cups Butter

½ Lime 

1 tsp. Salt

1-cup water

Instructions

Sift  flour into a big bowl. Add salt and 1 tsp. of butter.

Mix with fingers until the salt dissolves.

Now add lime juice and ¾ cups of water, mix well, add remaining water if the pastry is dry.

Make dough ball cover it up and rest for 15 min

After 15 min, place the ball of pastry on a lightly floured work surface and flatten slightly. Press the rolling pin into the top edge of the pastry and roll out.

Place the square of butter on the center of the pastry and fold in the sides, stretching the pastry slightly to seal in the butter.

Lightly tap the top of the pastry with a rolling pin to seal the edges and to enlarge.

The edges of the rectangle should be even and straight.

Fold it from both side and fold it on center.

Wrap the pastry and refrigerate for 20 min.

After 20 min. Roll out the pastry into a long rectangle and fold it.  Repeat the same process for 4 more times.

And cut into 3 equal parts and roll it into rectangle.

Place this rectangle in between the wax paper put it into ziplock bag.

The pastry may be refrigerated for 2 days or frozen for 15 days.

Or refrigerate it for 10 min. more before rolling out for shaping and baking. 

(Note:The form of a rectangle 5"* 8"(approx) and flour a rolling surface and roll out the refrigerated cold dough into a rectangle of 8"*12"(approx))