Jell-O Rolls

Ingredients

1. Orange Jell-O -1(3 oz) package(you can use any flavor)
2.  Water - 1/2 cup
3. Mini Marshmallows- 1 cup

Method

• Take a baking pan and grease it with oil.
• In a large bowl combine Jell-O and water.
• Microwave on high for 1 min.
• Stir to combine until all gelatin dissolves.

• Add mini marshmallows and mix it well.

• Microwave on high for 40 sec, just until marshmallows begins to puff.

• Whisk until marshmallows are dissolved into the jell-O.

• Pour into the prepared baking pan and refrigerate for 30 min.
• When the jello-o is set run a knife around the edges and roll the jello-o and transfer the roll to the cutting board and cut them into 1 inch slices.

Enjoy!!!!

Almond Kulfi

Ingredient

1. Half & Half -1 pint (2 cups) can substitute with 1 cup whole milk & 1 cup Heavy cream
2. Almond flour/meal- 1/2 cup (grind 1/2 cup blanched almond )
3. Condensed milk -3.5 oz or 100 g
4. Cardamon powder-1/2 tsp

Method

• In a large sauce pan heat half and half in low flame.
• When it starts to boil allow it to boil for 3 min.
• Now add the Almond flour and stir continuously.
• When thick film start to form on top add condensed milk.Adjust the sugar according to your taste.
• Cook in low flame for 20 min and stir continuously or else it will stick to the bottom of the pan.
• Switch of the flame and add cardamon powder and set it aside to cool.
• Transfer the contents to the Popsicle or kulfi mold and freeze for 6-8 hrs
• Unmold them by washing under running water or gently remove from sides using sharp knife  and Garnish with almonds.

                                                                                                                                                                                  

Papad Ki Sabzi

Ingredients

1. Papad – ½ cup (4 lijjat papad)
2. Tomato – 2 (grind to a paste in a blender)
3. Green chilly – 1 finely chopped
4. Ginger – 1 inch piece grated or finely chopped
5. Cumin seeds – ½ tsp
6. Turmeric powder – ¼ tsp
7. Coriander powder – 1 tsp
8. Red chilly powder – ¼ tsp
9. Curd-1/2 cup(room temperature)
10. Dry fenugreek(methi) leaves – 1 tbsp
11. Oil – 2 to 3 tbsp
12. Coriander leaves for garnishing 
13. Salt to taste

Method

• Roast the papads or microwave  2 papad at a time for 30sec turn them over and microwave for additional 30sec.
• Add 1/2 cup water to the 1/2 cup curd and whisk well and keep aside.
• Add 2 tbs oil in a pan. When the oil is hot, add cumin seeds. Saute for while and then add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves.Do this process in a slow flame so that the masala doesn't burn.
• Add tomato's puree,ginger and green chilly mix well.
• Add chilly powder and saute the masala well till the oil separates.
• After the oil separates add 1 cup water, cover and allow it to simmer for  3-4 min. 
• Add curd, little by little and stir the gravy constantly until it simmers again, else curd will separate.
• Add salt and little coriander leaves to the gravy.
• Break the papads in small pieces and add them to the gravy.Cover and cook in low flame for 2 min.
• Garnish with coriander leaves.Enjoy the dish with Chapatti,rice,or naan.

Note:You can also add onions to the dish,add finely chopped onions after adding cumin seeds and saute till the            onions are golden brown.

Pineapple Souffle

Ingredients

1. Butter   - 1/2 cup +1 tbs
2. Sugar   - 1 cup
3. Eggs     - 4
4. Bread    -  5 slices
5. Crushed pineapple, drained - 1(20 oz) can
6. Brown Sugar - 1/3 cup

Method

• Preheat oven to 350 F(175 C). Grease a 6 x 10 baking dish.
• Toast the bread slices with butter and cut into cubes and keep aside.
• Cream 1/2 cup butter and sugar together in a bowl until fluffy and light.
• Beat in the eggs one at a time, stir in the bread and pineapple until well blended.
• Pour the mixture into the prepared baking dish. Sprinkle brown sugar evenly over the top.
• Bake for 45 to 60 minutes, until the top of the bread is golden brown.
• Cool before serving it can be used warm or cold.Enjoy!!!!

Chocolate Cake Flan

Ingredients

For the Cake

1. Chocolate Cake Mix - 1 pack( I used Pillsbury Moist Supreme Devils Food Premium Cake Mix or use any chocolate cake recipe)
2. Water- 1 cup
3. Vegetable oil-1/2 cup
4. Eggs-3

For Caramel sauce (You can also use the Caramel Topping in Jars)

1. Sugar-3/4 cup
2.  Water-1/3cup

For the Flan

1.  Sweetened Condensed milk (not evaporated milk)-14 oz can
2. Milk-1 cup
3. Eggs-4
4. Cream cheese -4oz( optional) 
5. Vanilla extract-1 tsp

 Method

     

• Heat oven to 350°F. 
• Grease  cake pan with butter. 
• Pour 1/4 cup of the caramel topping in bottom of pan. 

 For preparing the Caramel Sauce(skip this step for preparing the sauce if using the ready made Caramel)

• Stir sugar and water in a small saucepan over  low heat until sugar dissolves. Increase heat to medium and boil without stirring. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes until liquid is a deep golden brown.
• Quickly Pour the Syrup to the prepared pan, swirling it around to coat the bottom.

  For the cake

•  Prepare the cake mix according to the package direction using  water, oil and 3 eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally.
• Pour batter over caramel topping in pan.
• Combine cream cheese(if using), eggs, sweetened condensed milk,  milk and vanilla in blender container. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
• Coat piece of foil with no-stick cooking spray .Cover cake pan with foil coated side down. 
• Place in large roasting pan; add 2 inch of hot water to roasting pan.
•  Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack.
•  Cool 15 minutes. Remove foil and invert onto serving plate(loosen the sides using a knife,be careful while inverting the pan). Cool 1 hour at room temperature. Chill 4 hours or overnight.

 

Cream Cheese Flan

 

Ingredients  

     

1. Cream cheese- 8ounce( at room temperature)
2. Large Eggs -      3(at room temperature)
3. Sweetened condensed milk-1can (12-ounce)
4. Evaporated milk -1can(14-once)
5. Milk- 1 cup (at room temperature )
6. Vanilla Extract-1 tsp

For the Caramel Sauce

1. Sugar-3/4 cup
2.  Water-1/3cup

Method 

  For preparing the Caramel Sauce

• Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes until liquid is a deep golden brown.
• Quickly Pour the Syrup  into a flan dish, pie plate or round souffle baking dish with shallow sides, swirling it around to coat the bottom.

 For Preparing the Custard

•  In a blender or large bowl combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds.
•   Pour the mixture into the prepared baking dish(coated with caramel sauce)

For preparing the Flan

• It will need to bake in a water-bath in the oven. Set the dish into a large baking pan with sides And carefully pour boiling water around the flan to come 2/3 the way up the sides. Carefully transfer to the preheated oven 325 degree F. 
• Bake for about 1 hour.
• Bake until sides are firmly set and only the very center of custards jiggle slightly (custards will firm up as they cool).
• Remove from the oven and water-bath and allow to cool completely.
• Refrigerate until cold, at least 4 hours and up to 24 hours. 
• Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from pan.
•  Drizzle caramel sauce over custard. Serve cold.  
  
   
  
  
   

Rava Idly

Ingredients

1.  Rava-1cup
2.  Curd-1 1/4 cup
3.  Mustard Seeds-1 tsp
4. Oil-2tsp
5. Urad Dal-1tsp
6. Green chillies sliced -2-3 (finely sliced)
7. Curry leaves- 1 string(chopped)
8.  Baking soda-1/2 tsp (not baking powder)
9.  Water-6-8 tbs (sometime you may need more to make a smooth batter)
10.  salt to taste

Method:

•  In a pan heat oil and splutter mustard seeds and urad dal.After the mustard seeds crackle and urad dal turns golden brown, add chopped curry leaves and chillies. Sauté for 1min.
• Now Add Rava and saute for 3-5 minutes in medium flame.
• Switch off the gas and  let it cool for 5 minutes.
• Now add in salt and baking soda and mix well. 
• Add curd just before making the idly's and add required water to make smooth batter.
• Lightly oil the idly pans and pour the batter halfway in the moulds and steam for 10 – 12 minutes or until firm. Serve warm with Tomato chutney and coconut chammanthi.