Jalebi

Ingredients:

• 2 cups self raising flour
• 1/2 tsp baking powder
• 1 cup yogurt
• Vegetable/canola/sunflower cooking oil for deep frying
• 1 cup sugar
• Few strands saffron
• 1/4 tsp cardamom powder
• 2 drops orange food colour
• 2 tbsps rose water

Preparation:

• Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
• Pour batter into a ketchup dispensing bottle.
• To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and genly tease apart. If one thread is formed between your finger and thumb the syrup is done.
• Turn off fire, add the saffron strands and cardamom and stir well.
• Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
• Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
• Fry till light golden and then remove and put directly into the sugar syrup.
• Allow to soak for 2-3 minutes and then remove.
• Serve warm.

Flourless Chocolate Torte

This is definetly a “special occassion” dessert. I usually serve this at my annual holiday party (along with a cheese cake), with rave reviews. It is very rich but a small piece is very satisfying and very chocolately. You can make this a day ahead.
Use the best chocolate you can afford.

Ingredients: -

1 pound bittersweet chocolate, cut up
1 pound of butter
1 cup whipping cream
1-1/2 cup sugar
9 eggs (at room temperature)
4 teaspoons vanilla
1 cup whipping cream (yes, another cup)
12 ounces semisweet chocolate (or chocolate chips)

Method :-

Grease bottom and sides of a 10-inch springform pan. Line a baking sheet with foil.

In a large sauce pan combine the one pound of bittersweet chocolate, the butter, one cup of whipping cream, and sugar. Cook over medium-low heat, stirring frequently, until chocolate and butter are melted. Remove from heat.

In a large bowl whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into egg mixture. Return egg mixture to remaining chocolate mixture and stir all together until combined.

Place greased springform pan on lined baking sheet. Pour chocolate batter into springform pan. Bake at 350 degrees for approximately 60 minutes or until evenly puffed and a knife inserted near center comes out clean. (The sides puff up first. Some times this has taken up to 90 minutes for it to be completely cooked.)

Remove from oven and cool on rack. Chill several hours until firm (or overnight). Set torte on a serving plate. Use a knife to loosen torte from sides of pan and then remove springform ring. Place torte on serving plate back in refrigerator.

In a small sauce pan heat the other cup of whipping cream until very hot (but not boiling). Place the 12 ounces of semisweet chocolate in a medium bowl and add the hot whipping cream, and stir until chocolate is melted. Cool chocolate to room
temperature.

Spread cooled chocolate on top of torte allowing some of it to decorately drizzle down the sides. Chill until chocolate topping is set.

Chocolate Cheesecake

Ingredients: -

8 oz milk chocolate
4 oz. semi-sweet chocolate
1 cup confectioner’s sugar
5 lg eggs
1/3 cup chocolate liqueur
4 tablespoons melted butter
1 sour sour cream
2 lbs cream cheese
1 cup chopped pecans for crust
1 cup creshed cocolate cookie crumbs
4 tablespoons melted butter for crust

Method:-

For the crust preheat oven to 400 degrees. Place all ingredients in a mixing bowl and blend thoroughly. Press the mixture into the bottom of a 9 inch springform pan. Bake for about 6 minutes. Cool before filling. For Filling. Preheat the oven to 350 degrees. Melt the chocolate in the top of a bouble boiler. Mean while, beat together the cream cheese and sugar until light; beat in the eggs one at a time, mixing thoroughly after each. Stir in the melted chocolate, then add liqueur, butter and sour cream. Blend well. Pour the mixtue into prepared crust and bake for 55 minutes. Turn off the heat and prop the oven door open. Leave cake in oven 1 hour; let cake cool to room temperature. The chill.

This is the best chocolate cheesecake ever!!

Eggless Chocolate Chip Cookies

Ingredients: -

1/2 cup - butter at room temperature
3/4 cup - sugar or 1/2 cup - brown sugar+ 1/4 cup - sugar
1.5 cups - all purpose flour/ maida
1 tsp - baking soda
2 tsp - vanilla extract
3 tbsp - cooking oil
1/2 cup - chopped nuts (optional)
1 cup - semisweet chocolate pieces
1/2 cup - shredded coconut (optional)

Method:-

1. Pre-heat oven to 350 deg F.
2. In a large bowl, cream the butter and sugar until fluffy - approx. 2 minutes.
3. If you are using electric mixer, set the speed to medium.
4. Slowly add the flour, baking soda, vanilla, oil and mix until completely combined.
5. #*#*#*
   For a flatter cookie, or if the batter is too dry, add a couple of spoons of water.
6. Add the chocolate chips, nuts, coconut and mix gently with a wooden spoon.
7. Adjust the quantity of chocolate chips according to your wish.
8. Drop by rounded teaspoonfuls on ungreased cookie sheets, spaced 2 inches apart;
9. Bake for 8-10 mins or until the cookies are completely done.
10. Remove from oven and let cool completely.
11. Serve with milk or as is and relish!

CHOCOLATE JAFFA MOUSSE

Ingredients
12.5 ounces silken tofu
2 ounces dark chocolate squares
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
2 tbsp orange zest
2/3 cup confectioner's sugar
4 digestive biscuits

Method
In boiling water, take a double boiler and melt dark chocolate. Keep stirring till the chocolate is melted. Add cocoa powder. Keep stirring to prevent lumps.

When the paste becomes smooth, remove from fire and add sugar.

Blend the sliced silken tofu in a food processor till it becomes creamy and smooth. When the tofu is smooth, add vanilla extract, orange zest and blend till a smooth paste is formed.

Take a dessert bowl; put a layer of crumbled biscuits and then of chocolate paste. Add another layer of biscuits, then of chocolate and continue with the remaining chocolate. Set to chill in a freezer.

Chocolate Chip Cookies

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Homemade Chocolate Pudding

Ingredients:-

100 g	chocolate, bittersweet
2	egg yolk(s)
2 tbsp	sugar
500 ml	milk
40 g	starch

Method:-

Dissolve starch in 100 ml of milk.

Beat sugar and egg yolks in a small bowl until creamy.

In a medium sauce pan carefully heat up the rest of the milk and melt chocolate into it.

Bring the chocolate milk to a boil stirring constantly. Add the cornstarch-milk-mix and return to a boil. Mixture will begin to thicken very quickly.

Pull the pot off the heat and stir in egg-sugar mixture. Fill into a bowl or individual serving dishes. Leave to cool.

If you would like to use milk chocolate, you might need to omit the sugar.

iced chocolate

Ingredients :-

600 ml	milk
4 tbsp	hot chocolate powder
4 scoop(s)	vanilla ice cream
100 ml	whipped cream

Method:-

n a microwave safe container, heat about 100 ml of the milk. Stir in hot chocolate mix to dissolve. Add remaining milk.

Add one scoop of ice cream to 4 tall glasses.

Slowly pour in 1/4 of the chocolate milk. Top with whipped cream and chocolate sprinkles or cocoa powder if desired.

Serve with a spoon for eating cream and ice cream, and a straw to sip up the yummy chocolate milk.

Chocolate Brownies

Ingredients :-

1/2 cup softened butter
4 ounces baking chocolate
2 eggs
1 teaspoon vanilla extract
3/4 cup flour
1 cup sugar
1/2 cup walnuts, chopped

Instructions:-

1. Preheat oven to 350F. 2. In a medium saucepan, melt butter. 3. Stir in chocolate and remove from heat to cool. 4. In a small bowl, beat eggs and vanilla and gradually add sugar, beating constantly. 5. Add chocolate mixture until well blended. 6. Slowly stir in flour and nuts. 7. Turn out into a greased 8-inch pan and bake for half hour. 8. Allow to cool and cut into 2-inch squares.

Lite Carrot Cake

INGREDIENTS

• 1 cup cake flour
• 1 cup whole wheat flour
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3 eggs
• 1/3 cup vegetable oil
• 2/3 cup buttermilk
• 1 1/2 cups grated carrots

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
2. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
3. In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.

Ice Cream Cake Recipe

15 Chocolate Crèmefilled sandwich cookies
3 Tb Butter or margarine
2 Favorite candy bars
2 quarts Flavored ice cream
12 oz Frozen whipped topping, thawed

Method :-

On a cutting board, finely chop cookies, 2-3 at a time. Place butter in small microwave-cooker. Microwave on HIGH 30 seconds or until melted. Mix in cookie crumbs. Press crumb mixture onto bottom of a springform pan Freeze 15 minutes.

Cut candy bar into 4-5 pieces; wrap in plastic wrap and freeze 10 minutes. Chop into small pieces.

Cut ice cream container apart to expose block of ice cream. Cut half of ice cream into 1-inch-thick slices. Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into a smooth layer. Sprinkle with chopped candy bar. Top with remaining ice cream prepared the same way as first layer. Smooth top with spreader. Cover with aluminum foil. Freeze 3 hours or overnight.

Attach open star tip to a decorator. Fill tube with whipped topping and set aside. Run knife around edge of ice cream cake. Release collar from pan. Lightly frost top and side of ice cream cake with remaining whipped topping. Decorate with whipped topping using decorator. Top with sprinkles. Freeze 1 hour or overnight. Once whipped topping is frozen lightly cover cake with plastic wrap.

To serve, cut into wedges. (If cake was frozen overnight, place in refrigerator 10 minutes before slicing.)

Marbled Apple Spice Cake Recipe

4 cups Sliced apples (peeled and cored)
1 cup Sugar
1 Tb Flour
1 tsp Cinnamon
2 Tb Butter
2 Tb Water
1 Tb Lemon juice
2 1/4 cups Sifted flour
2 tsp Baking powder
1 tsp Ground ginger
1/2 tsp Salt
1/2 cup Shortening
1 cup Sugar
2 Eggs
2/3 cup Milk
1/4 cup Molasses
1/4 tsp Baking soda
1 tsp Cinnamon
1/4 tsp Ground cloves
1/4 tsp Nutmeg


Method:-

Combine first seven ingredients together in a saucepan. Cook over medium heat, stirring occasionally, until apples are tender. Pour into a prepared pan. Sift together the 2 1/4 cups flour, 2 teaspoons baking powder, 1 teaspoon ginger, and 1/2 teaspoon salt. In a mixing bowl, cream shortening and sugar; add eggs then beat for 1 minute.
Add alternately the milk and sifted dry ingredients. Place half of the batter in a second bowl. Blend in the last 5 ingredients. Spoon light and dark batters alternately over the apples.
Bake.
Invert onto a serving platter or rack covered with waxed paper. Serve warm or cold; top with whipped cream, if desired.

Apple Cake Recipe

6 Apples, peeled and sliced
1 Tb Vanilla
6 Tb Sugar
1 Tb Baking powder
1 Tb Cinnamon
4 Eggs
1 cup Oil (vegetable , corn or safflower)
2 cups Sugar
3 cups Flour

Method :-

Mix sugar, baking powder and cinnamon together in small bowl. toss the apples with this mixture, until coated.
Add vanilla. Let stand.

Beat the eggs.
Blend in oil.
Gradually add sugar (These 3 steps can be
done with a mixer or by hand,
but it is easier to use a mixer!).
Stir in flour until all blended.
Fold in the apple mixture.
Pour into greased bundt or angel cake pan.
Bake until toothpick inserted comes out clean.

Chocolate Cream Pie

Ingredients...(1) 1 (9 inch) baked pastry shell(2) 1 1/4 cups white sugar(3) 2 tablespoons all-purpose flour(4) 2 tablespoons corn starch(5) 1/4 teaspoon salt(6) 1 1/2 cups milk(7) 4 egg yolks(8) 2 (1-ounce) squares unsweetened chocolate(9) 1 tablespoon butter(10) 1 teaspoon vanilla extract(11) Sweetened whipped creamMethod...
1.In medium saucepan, combine sugar, flour, cornstarch and salt. Ina medium bowl, beat milk and egg yolks until smooth. Gradually stirinto sugar mixture. Stir constantly over medium heat until mixturethickens and comes to a full boil. Boil and stir for one minute.Remove from heat and stir in chocolate, butter and vanilla. Stir untilmelted.
2.Pour into pie shell. Place plastic wrap over filling to prevent skinfrom forming and chill for several hours.
3.Serve with a dollop of sweetened whipped cream, if desired.

Chocolate Cupcakes

Ingredients...
(1) 1/2 Cup cocoa powder
(2) 1 Egg
(3) 1 tbsp Oil
(4) 1 tsp Vanilla extract
(5) 1 1/3 Cups flour
(6) 1 1/2 tsp Baking powder
(7) 1 1/2 tsp Baking soda
(8) 1/2 tsp Salt
(9) 3/4 Cup dark brown sugar
(10) 2/3 Cup skim milk
(11) 1/4 Cup apple sauce
(12) Sugar
Method...
• Heat oven to 350 degree F.
• Take paper liners and line 12 muffin cups.
• Mix cocoa, flour, soda, baking powder and salt.
• Beat the ingredients for few minutes until combined.
• Add milk to the flour mixture alternately until just combined.
• Pour this preparation into muffin cups.
• Bake it for about 20 minutes.
• Remove and cool on wire rack for half an hour.
• Chocolate Cupcakes are ready.

Eggless Chocolate Cake

Ingredients...
For cake:
(1) 1 pkt marie biscuits crumbled
(2) 100 gm fried and crushed peanuts
(3) 50 gm sugar
(4) 50 gm butter
(5) 1 cup milk
(6) 2 tbsp.cocoa powder
(7) 4-5 drops chocolate essence
For Sauce:
(1) 40 gm cooking chocolate
(2) 2 tbsp. sugar
(3) 10 chopped almondsfew raisins
Method...
Mix all the ingredients of the cake and refrigerate for 3-4 hours.For sauce:Heat chocolate with other ingredients for 2-3 minutes.When cooled, pour over the cakeand set it in the freezer for 2 hours.Cut into thick slices and serve.