GULKAND

Cool your body with gulkand in this summer

Ingredients

Pannier rose petals-100 gms

Palm candy-100 gms

Honey-required

Elaichi powder, nuts: option

Method

Clean the petals well.

Add all other ingredients with clean and dry petals.

Mix evenly.

Let it soak for 2 or 3 days for getting the consistency of gulkand.

Have a tablespoon of gulkand everyday for making the body cool and fragrance .

KAJU GULAB

Ingredients

Vanilla icecream-1 cup
Gulkhand-1 tbsp
Fried cashew nuts-1 tsp
Fresh cherry-1

Method

Take the serving cup and arrange as layers.
Put some icecream,then some gulkhand and remaining icecream on top.
Sprinkle nuts.
Garnish with cherry and serve.

ICE CREAM IS FAVOURITE FOR NOT ONLY KIDS ,EVEN TO ELDERS.
ADDING SOME HEALTHY INGREDIENTS WILL BOOST UP YOUR KID.
YOU CAN MAKE THIS ICECREAM FOR ANY PARTIES IN HOUSE.

GULABI MILKSHAKE

Ingredients

Milk-1 cup

Gulkand -1 tbsp

Icecream-a scoop

Icecubes

Method

Whip milk ,gulkand and icecubes together in a blender.

Add ½ the qty of icecream and whip a second.

Transfer to serving glass and toppings with remaining icecream.

Garnish with few gulkand.

GULKAND FRUITS SALAD

Ingredients

Mixed fruits chopped -1 cup

Gulkand-1 tbsp

Dry fruits as per need

Method

Mix all the ingredients evenly.

Serve immediately.

MILKSHAKES

BASIC MILKSHAKE

Ingredients
Cold milk-1 cup
Vanilla Ice cream-1 laddle
Ice cubes-4
Vanilla essence-few drops
Honey or sugar-as per taste
Fresh cream-2 tsp(option)

Method
Blend all the ingredients with half the qty of icecream.
Whip lightly.

Pour in a glass and garnish with remaining icecream on top and sprinkle nuts.


VARIATIONS:

BANANA MILKSHAKE:Follow the same receipe but blend the banana first and next add other ingredients.

CHOCOLATE MILKSHAKE: Follow the same receipe,instead of sugar –add chocolate syrup(given in SQUASH SECTION).Use chocolate icecream and grated chocolate for toppings.

MANGO MILKSHAKE: Mango pulp is combined with milk,sugar,mango essence,mango icecream

THE SAME RECEIPES CAN BE FOLLOW IN STRAWBERRY ,CHIKOO,PAPAYA AND THE FRUITS YOU LIKE.
CHANGE THE ESSENCE ACCORDING TO FRUITS.

JAM

1. APPLE JAM
Ingredients
Apple-1 kg
Sugar-1 kg
Citric acid-1/4 tsp
Apple essence –little
K.m.s powder-1 tsp

Method

Peel the skin of apple and make it to pulp.
Put the pulp in heavy bottom vessel and allow it boil.
Stir continuosly.
When the colour changes add sugar and stir till jam consistency(when it is taken in ladle it should drop down like a balls)
Add citric acid,apple essence,k.m.s powder.
Mix evenly and pour in a bottle.

2.INSTANT APPLE JAM

Ingredients
Apple
Sugar
Lemon
Water

Method
Chop the apple,add water,sugar,lemon juice and mix in medium flame till jam level.
Store in glass bottle.


3. PINEAPPLE JAM
Ingredients
Pine Apple-1 kg
Sugar-1 kg
Citric acid-1/4 tsp
Apple essence –little
K.m.s powder-1 tsp

Method

Peel the skin of pine apple and make it to pulp.
Put the pulp in heavy bottom vessel and allow it boil.
Stir continuosly.
When the colour changes add sugar and stir till jam consistency(when it is taken in ladle it should drop down like a balls)
Add citric acid,pine apple essence,k.m.s powder.
Mix evenly and pour in a bottle.

COOKIES,BISCUIT

1.EASY COOKIES

Ingredients
Maida-100 gms
Sugar-50 gms
Butter-50 gms
Baking powder-1/4 tsp
Vanilla essence-1/2 tsp
Milk-2 tsp

Method
Blend sugar and butter till froth appears.
Sieve maida and baking powder together.
Add all the ingredients to soft dough.
Keep the dough in between 2 butter papers and roll it like thick chappathi.
Cut to required shapes and arrange it on butter greased tray.

To bake:
Take a cooker,put cleaned mud in it.heat it.
Keep a stand on mud,place the tray on stand and close the cooker without weight(whistle)
Keep in moderate heat and bake for 12 – 15 mts.

In oven,bake at 160 degree heat for 15 mts.



1. CORN FLAKE COOKIES

Ingredients
Maida-140 gms
Butter-115 gms
Sugar-85 gms
Egg-1/2
Baking powder-1/4 tsp
Vanilla essence-few drops
Corn flakes-50 gms

Method
Crush the flakes.
Mix maida,baking powder and ½ of flakes together.

Mix sugar and butter till sugar dissolves.
Add egg and essence,mix well.
Add maida mixture and make a soft dough.
Do balls and marinate with flakes.
Press lightly to cookies shape,arrange in butter greased tray and bake it.

Bake in oven at 175 deg centi for 20 mts.



2. EGGLESS OR CARDOMAM COOKIES
Ingredients
Maida-150 gms
Sugar-120 gms
Vanaspathi-85 gms
Soda salt-1/4 tsp
Curd-1 tsp
Cardamom-12
Pista-few

Method
Dry roast cardomoms lightly and powder with little sugar.

Slice the pistas.

Mix vanaspathi and sugar well,add curd and mix to cream.
Add maida,sodasalt,cardamom powder and make a soft dough.
Do balls and press lightly.
Keep pista slice on each ball and keep it for 2 hrs in rest.

Then bake in oven for 25 mts at 120 deg centigrade.

CAKE

Types to bake:
1. Microwave oven
2.pressure cooker:
Add cleaned mud inside cooker,place a stand on mud ,heat well and keep cake bowl .
Close the cooker lid,don’t put cooker weight.
Bake for 45 mts in simmer.
3.steam cook:
Put the cake mix in butter greased aluminium vessel.
Cover it with aluminium foil tightly.
Take water in idly cooker till it reaches cake bowl,close the lid and bake for 1 hr in simmer.



1.DATES AND WALNUT CAKE

Ingredients
Dates-1/2 kg
Soda salt-1 tsp
Hot water -1 cup
Sugar powder-250 gms
Butter-170 gms
Maida-225 gms
Egg-4
Walnuts-115 gms
Baking powder-1 ½ tsp
Vanilla essence-2 tsp

Method
Chop the dates and soak in hot water with soda salt.
Mash it well.

Mix maida,baking powder and chopped walnuts together.

Beat the sugar and butter to cream level.

Beat the white part of egg till froth comes.

Mix dates,sugar cream,vanilla essence,maida walnuts,egg yolks together evenly.
Mix the white egg in it and mix all evenly.

Put this mixing in a butter greased cake bowl and bake it.



2.TEA CAKE

Ingredients

Maida-250 gms
Sugar powder-250 gms
Butter -250 gms
Egg-5
Baking powder-1 tsp
Vanilla and strawberry essence-each ½ tsp

Method
Mix sugar and butter to cream.
Add eggs and beat till fluffy level.
Add essences in it and mix evenly.
Sieve maida and baking powder together.
Add altogether without lumps .
Put in butter greased bowl and bake for 45 mts.



3.WOOD CAKE

Ingredients
Egg-10
Brown sugar-250 gms
Maida-250 gms
Vanilla essence-1 tsp
Liquid glucose-15 gms
Salt-a pinch

Icing sugar-200 gms
Fresh cream-250 gms

Method
Beat the white part of eggs till frothy .
Add egg yolks and sugar and beat well.
Mix little water,salt,liquid glucose and essence together and add in egg mixture.
Add maida and mix all evenly.

Put this mixing in tray which should be short in height and wider enough.
Place a butter paper in it and pour cake mixing and bake it.
After baked remove butter paper.

Mix fresh cream and icing sugar together and apply on top of the cake.
Roll the cake to look like wood.
Apply chocolate icing around the rolled cake.



4.EGGLESS CAKE

Ingredients
Milkmaid-1 tin
Maida-200 gms
Butter -50 gms
Soda salt-1 tsp
Water -3 tbsp
Vanilla essence-1 tsp

Method
Mix milkmaid and maida without lumps.
Add lightly melted butter in it and mix.
Dissolve sodssalt in water and mix it.
Add vanilla essence and mix altogether .
Bake it.



5. DESICATTED COCONUT CAKE

Ingredients
Maida-200 gms
Condensed milk-400 ml
Butter-60 gms
Baking powder-1/2 tsp
Water-80 ml
Raisins,tuty frooty-30 gms

Method
Sieve maida and baking powder.
Add dry fruits and mix
Add butter and mix till crumbs stage.
Add condensed milk and mix.
Add required water and mix to cake batter.
Put in butter greased cup and bake it.

Cool the cake lightly.
Sprinkle sugar syrup around the cake.
Marinate with desicatted coconut.
With buttericing make some design on top and keep a cherry in centre.

ICE CREAM

BASE  VANILLA ICECREAM

Home-made chocolate ice cream(anyone can do)

Ingredients:

Milk-1 lt
Cocopowder-5tsp
Sugar-15 tbsp
Freshcream(take cream and save for 1week)-1/2 cup
Cornflour-3tsp
Grated chocolate-as per needed

Method:

Boil milk(reduce to little thick) and let it cool.

Take 1/2 cup milk and dissolve cornflour, keep in stove in medium heat and
keep on stirring till it become smooth paste.

Blend littlemilk, cocopowder, sugar and paste above in mixie.
Add fresh cream blend once.

Blend without lumps.
Add this in remaining milk and blend once.

Pour and set in bowl in freezer for 6 hrs.

For every one hour blend the mixture in mixie and again set it.use after 6hrs.
Sprinkle grated chocolate.

Note:

In case of using other flavours:
Use essence and colourpowder or colourdrops

Example:
For pineapple icecream-pineapple essence, yellow color, few pieces of pineapple (add after 5th Blend) and set.

Can use strawberry,chikko,vanilla essence+dutyfruity,etc.

LASSI

MANGO LASSI

Ingredients

Riped mango pulp-1/4 cup
Sugar-3 tsp
Honey-1 tsp
Saffron-a pinch
Thick curd-1 cup
Ice cubes

Method

Blend all the ingredients once (except saffron)
Garnish with saffron, fresh cream.

SAPPOTA LASSI

Ingredients

Chikko pulp-1/4 cup
Sugar-1 tbsp OR
Honey-1 tbsp
Thick Curd-1 cup
Ice cubes

Method

Blend all the ingredients once
Garnish with fresh cream.

DATES LASSI

Ingredients
Dates-10
Thick Curd-2 cup
Brownsugar-1 tbsp
Honey-1 tsp
Ice cubes
Elaichi-1

Method

Soak and grind dates to paste.
Blend all the ingredients once
Garnish with cashew nut, fresh cream.

SQUASH

ANY SQUASHES CAN BE KEPT OUTSIDE FOR 6 MONTHS IN CASE OF ADDING K.M.S POWDER AND CITRIC ACID.
INSTEAD OF ADDING THE PRESERVATIVE(K.M.S),CAN BE KEPT IN FRIDGE AND USE. [K.M.S (potassium meta- bi sulphate) powder –for preservative (adding this, it can be kept for 6 months)-option]

THE PREPARED SQUASHES SHOULD BE POURED IN A DRY AND CLEAN AIR-TIGHT CONTAINER.
IN CASE OF POURING IN WATERY CONTAINER,SQUASH WILL SOON BE FERMENTED.

SYRUP SHOULD BE LIKE JAMUN SYRUP CONSISTENCY.

GRAPES SQUASH

Ingredients

Black grapes-1/2 kg

For syrup:

Sugar-as per juice qty
Water-same ratio of juice
Citric acid-1/2 tsp
K.M.S powder-3/4 tsp
grapes essence-1/4 tsp

METHOD

Boil grapes with 1 cup of water for 10 mts.
Cool it and mash well and strain the juice.

Again add little warm water to grapes and strain well.
Add essence to juice and mix.

If the qty of juice is 2 cups ,take 4 cups of sugar and 2 cups of water.

Dilute sugar with that 2 cups of water and make syrup in stove.
Off the stove,add citric acid and K.M.S powder.
Mix and let the syrup cool.

Add the juice to the cooled syrup and mix well.

Serving:
To the ¼ cup of squash add ¾ cup of water and few ice cubes.
Mix and serve.


CARROT SQUASH

Ingredients
Carrot-1/2 kg
Sugar-1/2 kg
Water as per juice
Lemon-1

Method
Do sugar syrup and cool it.


Make the juice from carrot,add lemon juice .
Strain and add to the syrup.
Mix and store in air-tight container.



LEMON SQUASH

Ingredients

Lemon extracted juice-1 cup
Sugar-2 cup
Water-1 cup
Cardamom essence or powder-few
Citric acid-little
K.M.S powder-little

Method
Do sugar syrup(2 cup sugar and 1 cup water)
Add preservative.
Let it cool.

Add lemon juice and essence.
Mix and store in a air-tight container.


IN THE SAME METHOD ,CAN DO ALL FRUIT SQUASHES.
FOR PINEAPPLE-add pineapple essence and yellow colour.
FOR ORANGE-add orange essence and colour.
FOR MANGO PULP-add mango essence .

CHOCOLATE SYRUP

Ingredients
Sugar-1 cup
Water-1 cup
Coco powder-1 to 1 ½ tbsp

Method

Melt the sugar(3/4 cup) with water.

Mix ¼ cup sugar and coco powder.

When the sugar dissolves and starts boiling ,add coco sugar mixture.
Mix without lumps in low flame till shiny stage.

When bubbles starts coming,off the stove.

Let it cool,store in an air-tight container.

THIS SYRUP CAN BE ADDED IN HOT MILK OR COLD MILK AND EVEN USED TO PREPARE CHOCALATE SAUCE.