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!!!!