HALLOWEEN SPOOKY FINGER COOKIES BY SANDHYA KINI MAYENKAR

HALLOWEEN SPOOKY FINGER COOKIES 

INGREDIENTS:

Refined flour/ maida- 130 gms

powdered sugar - 55 gms

margarine - 90 gms

salt a pinch

METHOD:

seive the flour . add sugar and salt .

rub in butter with finger tips.

kneed till a smooth dough is obtained. 

Roll out into a floured board and cut into fingers of 2 cms

score/decorate with back of fork 

bake at 180 degree C for 25-30 mins

 

PUMKIN-COCONUT D’LITE BY SUPRIYA PAI

 

PUMKIN-COCONUT D’LITE

Ingredients:

500gm pumpkin(grated)
100ml coconut milk
4tbsp condensed milk
2tbsp sugar
1tbsp orange crush
2tsp gelatin 

Method:

Melt sugar with 1 cup water in a pan, add the grated pumpkin, toss well, cook till the raw smell disappears n mixture's semi dry. Meanwhile in another pan melt gelatin in 3tbsp water and keep aside. Then in the pumpkin mixture,mix in coconut milk, give a stir, add condensed milk, mix well n cook to a thick lumpy consistency, add the gelatin mix, stir well, cool and then pour the mixture in any mould of your choice. Refrigerate for 3 -4hrs till set. Unmould and slice it from the centre, spread a tsp of coconut milk n orange crush, Garnish with chopped almonds, 1\2tsp coconut milk and 1\2tsp orange crush.

BREAD CUTLETS BY NAYANA KAMATH PAI

BREAD CUTLETS

INGREDIENTS ---

10 bread slices
1onion

small bunch of coriander leaves
salt

2 tspn chilly powder
2 tblspn curds

Oil

METHOD ---

1. Cut the sides of 10 bread slices
2. Crumble the bread, powder it with hand
3. Add 1 huge finely chopped onion and a small bunch of coriander leaves chopped
4. Add salt and 2 tspn chilly powder( may add ginger garlic paste or ant other powder Masala as per need)
5. Add around 2 tblspn curds and mix all together to form a firm dough
6. Make small cutlets and fry on tawa on low or medium flame only
7. Serve with tomato sauce or coriander chutney

CUSTARD POWDER HALWA WITH MILK BY SARITA BHAT

CUSTARD POWDER HALWA

KESAR DUDALI BY SHRUTI NAYAK

EKADASHI SWEET OFFERING TO GOD..!

KESAR DUDALI 

INGREDIENTS :

One glass kuve pita 

2 glass water 

2 glass milk 

2 glass sugar 

one pinch kesar 

Few raisins, cashewnuts, badam 

METHOD:

Mix water, milk, sugar, Kuve pita and a pinch of kesar in a bowl. Cook it on medium flame until it becomes like jelly. Now in a plate apply some ghee pour this mixture and allow it to cool. Decorate with few raisins , cashewnuts and badam. This dish is ready to be served.

CARROT ALOO ROLL BY SARITA BHAT

SUPEEEEEEEEEEEEEEEERB DISH...!!!!!!!!!!!!!

CARROT ALOO ROLL

INGREDIENTS: 

Take the below ingredients in a bowl.

Mix them together properly.

Add cornflour , Maida and Salt.

Make Rolls as shown below and dip it in maida.

Roll it on Bread crumbs.

Deep fry in hot oil.

Ready to be served with tomato sauce and chutney.

EGGLESS VANILA SPONGE CAKE BY NANDINI PAI

EGGLESS VANILA SPONGE CAKE

INGREDIENTS & METHOD :

In a bowl put 1 cup flour+1tsp baking powder + 1/2 tsp soda bicarb

In another bowl put 1/2 cup curd+ 3 tbsp sugar powder (or according to u r taste)+ 1tsp vanilla essence+1/4 cup olive oil+ pinch of lemon yellow food colour(optional) 

Blend this all well

Now pour it into a baking dish well greased And dusted

Bake it for 30 minutes at 180 degrees 

Let cool and slice...edges become crusty and the cake super soft