Desserts, Cakes & Cookies

Desserts, Cakes, & Cookies

Strawberry Cake

Chef's Name: 
Burhanuddin Mu. Khuzemabhai Kanjeta
Picture: 
Ingredients: 

 1 (18.25-ounce) box white cake mix

1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional

 

Preparation Time: 
45 minutes
Preparation Method: 

 Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

 
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
 
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
 
For the frosting:
 
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
 
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Meetha Dahi Vada

Chef's Name: 
Jumana Ghadiali
Ingredients: 
  1.  2 cups refned flour
  2. 3/4 cups sour curd
  3. 2 cups dalda ghee
  4. 2 cups sugar
  5. 1 pinch soda bi carb
  6. 1 pinch baking soda
Preparation Time: 
30 mins
Preparation Method: 

 Make dough using refined flour, soda bi carb, baking soda, curd and 1/2 cup ghee. And keep aside for 20-25 mins.

meanwhile prepare sugar syrup using remaining sugar. syrup should be of 2 strings consistency.

Now make small balls of dough and flatten them with your palms.

Take ghee in a pan . When hot, fry flatten dough till golden in colour. and put in the sugar syrup.

Remove from sugar syrup after 5-10 mins and serve.

 

Date and Walnut Pudding

Chef's Name: 
Masuma
Ingredients: 

Condensed milk ½ tin
Butter 80 grams
Dates 250 grams
Maida (plain flour) 85 grams
Walnuts ½ cup
Vanilla essence ½ tsp
Soda bi-carbonate ½ tsp
Baking powder 1 tsp

For the custard sauce:
Milk 2½ cups
Sugar 3 tbsps
Custard powder 1 heaped tbsp

Preparation Time: 
6 hours
Preparation Method: 

Remove the seeds from dates and chop them. Soak in 5 tbsps of water with ½ tsp of soda for 4-5 hours or overnight. Sift maida with baking powder. Add dates and walnuts to the maida and mix well. Beat condensed milk and butter well, in a clean pan. Add the maida mixture to the condensed milk mixture, add the essence and beat well. Bake in a preheated oven at 150º C for 50 minutes. Keep aside.

 Prepare custard sauce by dissolving custard powder in ½ cup milk. Heat the remaining 2 cups of milk with sugar. When it boils, add the custard powder, stirring continuously.
Cook for a few minutes till it coats the back of the spoon. Serve the pudding with hot custard sauce.

Chilled Lemon Fluff

Chef's Name: 
Fatema Amijee
Ingredients: 

Cowbell Cream / Rich Cream - 2 Tins

Evaporated Milk  3/4  Tin

Sugar 1 cup ( to taste ) grounded

Lemon Juice of 2 Lemons

Lemond Rinds of 3 full lemons ( Grated ) Finely Grated

Biscuits Plain / Marie Biscuits Crushed - 1 Box fresh and crispy

Ghee 2 Tbspn

Dairy Milk 2 Bars for Garnish

Food Colour ( Green ) Optional

Preparation Time: 
15 - 20 Mins
Preparation Method: 

Method for Base    

- Melt the ghee in a pan . Add the Biscuits and Mix till all the ghee is soaked in all the Biscuits .

- dd half cup sugar and mix well .

- Set the Biscuits in a Serving Bowl and let it cool until fluff is ready .

For Fluff

- Blend the cream , Milk , Lemon Juice and the Remaining Sugar for 2 Mins .

- In Another Bowl pour the mixture and add a quarter of lemon rinds and mix / stir .

- Pour it into the serving bowl and Garnish .

For Garnishing

Garnish it with grated chocolate directly to the surface and spread the lemon rinds for same colour . Freeze for 5 -6 Hours .

Note

U can use strawberry pieces for garnishing instead of choclate

Carrot Cake

Chef's Name: 
Sakina Tashrifwala
Picture: 
carrot cake.jpg
Ingredients: 
  • 1/2 cup chopped walnuts
  • 2 cups whole-wheat pastry flour (see Ingredient Note)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup nonfat buttermilk
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 (20 ounce) can crushed pineapple, drained, juice reserved
  • 2 cups grated carrots
  • 1/4 cup unsweetened flaked coconut
  • 2 tablespoons coconut chips or flaked coconut
  • 12 ounces reduced-fat cream cheese, softened
  • 1/2 cup confectioners' sugar, sifted
  • 1 1/2 teaspoons vanilla extract
  • Preparation Time: 
    45 mins
    Preparation Method: 
    1. To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
    2. Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.
    3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
    4. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
    5. To prepare frosting and finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.
    6. Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

    Triple Chocolate Bliss Cake

    Chef's Name: 
    Sakina Tashrifwala
    Picture: 
    3 choclate cake.jpg
    Ingredients: 
  • 1 (18.25 ounce) package chocolate cake mix
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 4 eggs
  • 1/2 cup oil
  • 1/2 cup water
  • 3 cups COOL WHIP Whipped Topping, thawed, divided
  • 1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate
  • 1 1/2 cups raspberries
  • Preparation Method: 
    1. Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. scraping bowl occasionally. Pour into prepared pan.
    2. Bake 50 min. to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
    3. Reserve 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator

    Double-Banana Bread

    Chef's Name: 
    Sakina Tashrifwala
    Picture: 
    banana.jpg
    Ingredients: 
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons CALUMET Baking Powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 cups mashed ripe bananas
  • 1/4 cup oil
  • 1/4 cup water
  • 1 1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal
  • 1 cup chopped PLANTERS Walnuts
  • Preparation Time: 
    Prep Time 15 min.Cook Time 1 hr. 15 min.
    Preparation Method: 
    1. Preheat oven to 350 degrees F. Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in small bowl. Add bananas, oil and water; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and walnuts.
    2. Pour into greased 9x5-inch loaf pan.
    3. Bake 55 min. to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.

    Besan Burfi

    Chef's Name: 
    Rehana Khambaty
    Ingredients: 
    1 cup besan (Chickpea flour)
    1 cup sugar (more if you have a real sweet tooth)
    1/4 cup ghee
    1/2 tsp cardamom powder
    pinch saffron
    4-5 almonds, cut into slivers
    4-5 pistachios, cut into slivers
    Preparation Method: 
    1.  Melt the ghee in a heavy bottom wide vessel. Add the besan and roast it quite well.
    2.  Roast over a very low flame and stir constantly. The color of the besan should darken to a deep golden brown. The mixture should be a little fluid as well i.e not too dry.
    3.  If it is very dry, add a little more ghee. The besan (and in fact your whole kitchen) should really smell very fragrant at this point. Add the sugar and stir.
    4.  Take the pan off the heat. Add 1/2 of the cardamom powder. Spread the mixture on a tray to 1/2 inch thickness.
    5.  Sprinkle with the remaining cardamom powder, the chopped nuts and saffron strands.
    6.  Let cool completely and cut into squares, diamonds or rectangles.

    Banana Nut Muffins

    Chef's Name: 
    Rehana Khambaty
    Picture: 
    Banana Nut Muffins.bmp
    Ingredients: 
    4 ripe bananas (The original recipe was 3. I increased by 1 to compensate for the egg)
    1 egg (I omitted this)
    3/4 cup sugar
    1/3 cup melted butter (unsalted)
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt
    1 1/2 cups of flour (all purpose)
    Small handful of walnuts, chopped.
    Preparation Method: 
    1. Preheat oven to 375 degrees F.
    2. Line muffin pan with muffin paper cups
    3. Mash bananas well
    4. Chop the walnuts and reserve 1 tbsp for sprinkling on top.
    5. Add sugar and melted butter
    6. Mix the dry ingredients really well or sift and then add to banana mixture [ Mixing dry ingredients is important. Otherwise you will be biting into lumps of uncooked baking powder - not a pleasant taste!]
    7. Add the chopped nuts.
    8. Mix just enough to bring everything together
    9. Fill muffin cups about 3/4 to the top
    10. Sprinkle with chopped walnuts.
    11. Bake for 20 minutes or till the muffins are golden brown.
    This makes 12 large muffins.

    Mini Mango Cheescake

    Chef's Name: 
    Rehana Khambaty
    Picture: 
    Mini Mango Cheesecake.jpg
    Ingredients: 
    1 box of Jello No Bake Cheesecake mix (I just used half of the box contents)
    2 tbsp butter or margarine
    1 tbsp sugar
    3/4 cup milk (2% milkfat)
    1/2 tsp lemon zest
    1/2 tsp orange zest
    8-10 walnuts
    1 ripe mango
    a few strawberries for garnish
    Preparation Method: 
    1. Spread the walnuts in a single layer in a microwave safe plate and nuke for 1-1.5 minutes. Alternatively, you can roast them in the oven or in a heavy bottomed pan on the stove.
    2. Cool and roughly chop/powder them in tiny pieces.
    3. To prepare the crust, mix 1/2 the crust mix packet, 1 tablespoon sugar, 2 tbsp melted butter (or margarine) and the walnut powder.
    4. Line a mini-muffin pan with paper cups.
    5. Spoon 1 tbsp of crust mix into each paper cup. Press well with fingers or with a small rounded spoon. The mix will cover the entire bottom and a little bit of the sides.
    6. Refrigerate the crusts while you prepare the filling.
    7. For the filling, mix 3/4 cup of cold milk with 1/2 the contents of the filling mix from the box.
    8. Beat with a wooden spoon till the filling thickens and gets fluffy. The directions on the box advise beating with a electric mixture, but I like the old fashioned way of mixing with a spoon. This so, because it gives the arms quite a workout and also because I don't own an electric mixer!
    9. Add the lemon and orange zest to the filling.
    10. Refrigerate the filling mixture for 1 hour
    11. Spoon the filling onto the chilled crusts.
    12. Top with diced mango and garnish with chopped strawberries
    Makes for nice bite sized dessert nibbles. Because these were made in a mini muffin tin, they were just the right size to pop whole into the mouth. You can use this same recipe to make a regular sized cheesecake and top with sliced mango.

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