Marshmallows
Gelatin - 3Tbsp Cold water - 1/2 C Sugar - 2 C Corn flour - 2 tsp
Water - 1 C Salt - 1/8 tsp Vanilla or strawberry essence - 1 Tbsp
Soak gelatin in 1/2 C water for 10 minutes.
Mix sugar, corn flour and water. Bring to boil and boil for a minute. Switch off fire.
Pour this mixture to the gelatin and mix with an electric mixer at high speed for about 10 minutes.
Add essence and colour of your choice.
Pour this into a plastic lined (apply oil to the plastic sheet) 9x9 tray.
Keep it in the fridge for 4 hours.
Keep it out in the room temperature for 15 minutes.
Cut into squares and dust with powdered sugar.
Store it in air tight containers. (Do not store it in the fridge)
Jelly Gems (Jujips)
Gelatin - 60 g Water - 150ml (Soak gelatin in water for 5 minutes).
Sugar - 500 g Water - 250 ml Liquid glucose - 50 g
Lime juice - 1 Tbsp Colour - few drops Essence - few drops
Boil sugar and water till it reaches 1 string consistency.
Add gelatin and liquid glucose. Cool and add lime juice, essence and colour.
Pour into a flat dish and keep for 6-8 hours for setting.
Cut into pieces and coat sugar on all sides.
Cashew Macaroons
Egg whites - 2 Caster sugar or powdered Sugar - 3/4 Cup
Vanilla essence - 1 tsp Roasted and chopped Cashew - 1 1/2 Cup
Preheat the oven at 150 degree Centigrade for 10 minutes.
Line a baking tray with parchment sheet.
Beat egg white in a dry and clean bowl, gradually adding sugar, little at a time and beat on high
speed till all the sugar are incorporated.(egg white should be very thick, when you turn the bowl
upside down egg white shouldn’t fall) Add vanilla essence and fold in nuts.
Drop a spoonful of batter on to the tray and bake it at 100 degree Centigrade (change oven temp to
100 degree from pre heat setting of 150 degree) for 1 hour 30 minutes. Open the oven door slightly
and cool them in the oven itself, this makes macaroon crispier.
Store in an airtight container.
Easy Chocolate Cake
Maida - 1 3/4 C Eggs - 2 Baking powder - 1/2 tsp
Soda powder - 3/4 tsp Oil - 3/4 C (vegetable oil) Hot water - 3/4 C
Cocoa - 2 Tbsp Castor or powdered sugar - 1 1/2 C Curd - 1/3 C
Vanilla essence - 1/2 tsp
Sieve Maida, baking powder and cocoa powder together 3 times.
Beat eggs. Add essence and rest of the ingredients. Beat well.
Fold in Maida. Mix well.
Pour into a greased and dusted 8 inch pan.
Bake at 180 degree centigrade for 40 minutes.
Quick Vegetable Pulav
Rice - 1 1/2 C Carrot chopped - 1 C Potato chopped - 1 C
Green peas - 1 C Green chillies - 3 (Slit) Onion - 1 big sliced
Ginger garlic paste - 1 tsp Tomato chopped - 2 Tbsp Mint chopped - 2 Tbsp
Salt - 1 1/2 tsp Hot water - 3 C Cloves - 4
Cardamom - 3 Cinnamon - 1 inch Bay leaf - 1
Ghee+Oil - 1+2 Tbsp
Heat Ghee+oil in open pressure cooker. Add spices, when cardamom crackles add onion.
Cook for a minute and add chillies and ginger garlic paste.
Add the vegetables and fry for a minute.
Add rice and fry again for 3 minutes.
Add hot water, salt, tomato and mint.
Close the Pressure Cooker lid.
Cook it on high flame. After the first whistle reduce the flame and cook for another 3 minutes.
Crisp Onion Pakoda
Onion - 2C sliced Besan (chick pea flour) - 1 C Oil - 1 tbsp
Chilli powder - 1/2 tsp Cumin powder / ajwain /carom seeds) - 1/2 tsp
Salt - 1 1/2 tsp Soda powder - 1 pinch Asafoetida powder - 1 pinch
Water (approximate) - 1/4 C Oil for frying - 2 C
Add a pinch of salt to sliced onion and keep it for 5 minutes, gently crush it and squeeze out water.
Add chilli, cumin, salt, soda, and asafoetida and then add besan
Add enough water to make a thick batter
Heat oil for frying
Drop a spoonful of batter in hot oil and deep fry till golden brown.
Rava Idli
Rava (sooji) - 1 C Oil - 3 Tbsp Curd - 2 C
Salt - 1/2 tsp Urad dal - 1 tsp Mustard - 1 tsp
Baking powder - 1 tsp Green chillies - 3 chopped Coriander leaves - 2 Tbsp chopped
Heat oil add mustard and Urad dal. Add rava and fry for two minutes.
Cool for 5-10 minutes.
Add sour curd and rest of the ingredients.
Keep it aside for 20 minutes.
If the batter becomes too thick add little water to bring it to idly consistency.
Pour into idly moulds and steam it in idly steamer.
Measurements
Tsp = Tea Spoon
Tbsp = Table Spoon
C = Cup / 250 ml
g = Grams
Tips & Tricks
1. 3 Tbsp Cocoa + 1 Tbsp Butter can substitute for 1 ounce of chocolate in recipes.
2. Substitute 2 Tbsp Maida for 1 Tbsp corn flour if corn flour is not available but Maida
will not give same crispiness as cornflower.
3. Substitute a batter of Maida mixed with water and a pinch of baking powder to coat
cutlets instead of eggs.
4. To keep coconuts from rotting, store with the fibrous end upwards.
5. If you cannot get leeks in the market, substitute with spring onions.
6. To remove smell from fish, rub it with salt and vinegar. Leave it for 1/2 hour and
wash thoroughly.
7. Crisp brown onion - add salt in the beginning so that water will come out and onion
will brown fast.
Fahrenheit to Centigrade Conversion Table
Many baking recipes mention temperature in °F, here is an easy lookup table for °F to °C
conversion
32°F = 0°C 50°F = 10°C 68°F = 20°C 86°F = 30°C
104°F = 40°C 122°F = 50°C 140°F = 60°C 158°F = 70°C
176°F = 80°C 194°F = 90°C 212°F = 100°C 230°F = 110°C
248°F = 120°C 266°F = 130°C 284°F = 140°C 302°F = 150°C
320°F = 160°C 338°F = 170°C 356°F = 180°C 374°F = 190°C
392°F = 200°C 410°F = 210°C 428°F = 220°C 446°F = 230°C
464°F = 240°C 482°F = 250°C 500°F = 260°C 518°F = 270°C
536°F = 280°C 554°F = 290°C 572°F = 300°C 590°F = 310°C
608°F = 320°C 626°F = 330°C 644°F = 340°C 662°F = 350°C
