1/4 cup butter or margarine
3/4 cup granulated sugar
2 eggs, separated
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 cup milk
2 cans (each 14 oz/398 ml) plums, drained, or 2 cups halved ripe plums

Streusel Topping:
1/2 cup packed brown sugar
1 Tbsp soft butter or margarine
1 tsp cinnamon

Glaze:
1/4 cup icing (confectioner’s) sugar
1 tsp milk
1/4 tsp vanilla

Directions

• Grease 9-in/2.5 L square cake pan. (or use greased 9 or 10 in. springform or flan pan with removable bottom).
• In large bowl, cream together butter, sugar and egg yolks until fluffy. Combine flour and baking powder; beat into egg mixture alternately with milk. In separate bowl, beat eggs whites until stiff but not dry; fold into batter. Turn into prepared pan. Halve and pit plums and arrange over top, cut side up.
• Streusel topping: In small bowl, combine brown sugar, butter and cinnamon; mix well and sprinkle over fruit.
• Bake in 350°F (180°C) oven for 35 to 45 mins (depending on size of pan used)or until top is golden and toothpick inserted into cake comes out clean.

Finishing Touch

Glaze: Combine icing sugar, milk and vanilla; mix well. Drizzle over cooled cake.

Variations:

Peach: use 2 fresh peaches, sliced into wedges or 1 can sliced peaches, thoroughly drained.
Apple: Use 2 apples (peeled or unpeeled is your choice), sliced into thin wedges.
Pear: Use 2 pears, sliced into wedges or 1 can sliced pears, thoroughly drained.

1 1/3 cup sugar
3/4 cup melted butter – microwave it for 15 secs
3/4 cup cocoa
1 1/3 cup flour
2 tablespoons water
2 large eggs
2 tsp vanilla
1/2 tsp baking powder
1/4 tsp salt
3/4 cups nuts or m&ms or marshmallows or all three!!
Baking pan 9 by 3

 Directions

• In a large bowl combine sugar, water and butter with a whisk for a minute. 
• Stir in eggs and vanilla.
• Combine baking powder, salt and flour then add to mixture gradually.
• Grease pan and pour misture in it.
• Bake for 18 to 25 minutes on 350 degrees.
• For super gooey take it out in 18 minutes.

Ingredients

1 cup granulated sugar
1/4 cup soft butter or margarine
1 egg
2 Tbsp. low fat plain yogurt
1/2 cup milk
1 1/2 cups all-purpose flour
1 tsp. baking powder
Grated rind of 1 lemon (about 1 tsp)

For Glaze:
Juice of 1 lemon (about 2 Tbsp.)
1/4 cup granulated sugar
 

Directions

• Line 8 x 4 in. (1.5 l) loaf pan with aluminum foil (required, otherwise
  cake would stick); grease lightly.
• In large bowl, cream sugar and margarine/butter. Beat in egg and yogurt;
  beat in milk. Mix flour and baking powder; beat into egg mixture until
  blended. Stir in lemon rind.
• Spoon into prepared pan; bake in 350°F (180°C) oven for 1 hour or until
  cake tester inserted in center comes out dry.
• Let cake stand in pan for 3 minutes.

Glaze:

• In small bowl, combine lemon juice and sugar, mixing well; pour over top
  of warm cake.
• Lift foil and cake together from pan and place on rack. Loosen foil and
  let cake cool completely before cutting.

Yield: 16 slices.

2lbs or 1kg Lamb or Beef – 1 inch cubed
-medium sized onions, finely sliced
3 tbsp ginger and garlic paste
1/2 cup warm water
1/4 tsp asafoetida / hing
6-10 curry leaves
3 bay leaves
1 tsp ground cardamom
6 cloves
8 black peppercorns
2″ stick of cinnamon broken up
1 cup plain yogurt
1 tsp ground coriander
2 tsp ground cumin
4 tsp paprika
1/4-1/2 tsp red chili powder
1/4 tsp ground black pepper
1 tsp garam masala
1 tbsp coriander leaves – chopped
1/2 tsp salt (or to taste)
6 tbsp Vegetable Oil

Directions

• Heat the oil in a Wok or Large Pan on medium to high heat and fry the Asafoetida and Curry Leaves for 30-seconds, followed by the Ginger and Garlic Paste and fry it for 1 more minute.
• Add the Meat and stir-fry for a few minutes until it is browned (sealed).
• Add the Bay Leaves, Black Peppercorns, broken Cinnamon Sticks, Cloves, Ground Cardamom and Onions and continue stir-frying for about 5-minutes or until the onions start to soften.
• Remove from heat and add the yogurt and mix well. Return to heat and continue stir-frying for a further 3-minutes.
• Add the Chilli Powder, Ground Black Pepper Ground Coriander, Ground Cumin, Paprika, Salt and water.
• Bring to the boil, cover and simmer, stirring occasionally, for 11/2-2 hours or until the meat is tender. If there is too much liquid at this stage, remove the lid and reduce by boiling off some of the liquid.
• Remove from heat, remove the Bay leaves and Cinnamon Sticks and stir in the Garam Masala and Coriander leaves.

1 lb Boneless Mutton or Beef
4 cups Basmati rice
4 medium onions – sliced
1.5 tbsp ginger and garlic paste
4 cloves
8 peppercorns
8 cardamoms
1 tsp black cumin seeds
1/2 cup yogurt
1 tbsp vinegar
1/2 tsp Red chili powder
a pinch o f yellow food color
1 bunch fresh mint leaves – chopped
1/2 cup oil
salt – as desired

Directions

• Marinate the meat in yogurt, mint and spices (red chili powder, ginger-garlic paste, cardamom, peppercorns, cloves, and cumin seeds) for an hour.
• Then cook with a little oil and salt, till the water evaporates and meat is tender.
• Boil basmati rice (pre-soaked for 20 minutes) with cardamom, salt, and 1 tbsp white vinegar. When rice is almost done, drain the water.
• Fry finely chopped onions till golden brown. Spread on absorbent kitchen paper.
• Lightly grease a large pan. Add half the cooked rice, half of the onions and half of the meat. Then make a second layer by putting in remaining rice, onion and meat. Top it off with food coloring (dissolved in little water). Cook on low heat for a few minutes.
• Serve with raita (whisked yogurt with salt, garam masala, and chopped cilantro, onion, and mint).

1 lb boneless chicken – cut into strips
2 tbsp vegetable oil
1 bunch of green onions – chopped in rings
2 green bell peppers – chopped
1 carrot-chopped
2 red chillies – deseeded (optional)
1 tsp salt
1/2 tsp black pepper
1 tsp red chili powder
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 cup tomato sauce – ketchup will do
1/2 cup tomato paste
1 cup chicken stock
2 tbsp vinegar

Directions

• Stir fry green onions stem part first and then green part and set aside.
• Stir fry chicken until white.
• Add all carrots and bell peppers and stir fry for 5 minutes.
• Add salt and pepper and red chili if you want it extra spicy.
• Add chili powder, ginger and garlic, and fry for 1 minute.
• then add the tomato paste and tomato sauce.
• Cook for 5 more minutes
• Add the stock, vingar and chicken and simmer on low heat for 5 minutes.
• Vegetables should be half cooked and crunchy.
• Serve on a bed of white boiled rice.
• Garnish with stir fried green onions.

Malai or Cheese Balls Preparation

Ingredients

1/2 gallon (8 cups) whole milk
1/4 cup white vinegar
2 tbsp nonfat dry milk, Nido will do
4 cups water
1/2 cup sugar
1/2 tsp rose essence or 1 tsp rose water

Directions

• Boil milk over medium high heat, stirring occassionally to prevent scorching.
• Stir in vinegar; remove from heat. the milk will immediately separate into curds (solids) and whey (liquid).
• Pour it over a colander. Rinse with water to wash away vinegar flavor.
• Let it sit for 15 minutes and press to get rid off excess liquid.
• Combine cheese curds and nonfat dry milk.
• Knead it to form a soft dough.
• Divide in 16 equal pieces.
• Shape each piece tightly into balls.
• Place in single layer in wide-bottomed bowl or pan.
• Boil water, 1/2 cup sugar and rose essence  over medium-high heat, reduce heat and simmer for 3-5 minutes.
• Pour warm syrup over cheese dumplings, careful not to break it.
• Let stand until dumplings fluff up, it takes about 20 minutes.
• Remove dumplings with slotted spoon and place in single layer in shallow bowl.
• Discard remaining syrup.

Sauce Preparation

Ingredients

3 cups half-and-half (11/2 cup whole milk + 11/2 cup heavy cream)
1/3 cup sugar
1/2 tsp saffron threads
1/2 cup chopped pistachio nuts

Directions

• Boil half-and-half over medium heat, stirring constantly to prevent scorching.
• Reduce heat and let it cook until it reduces to 11/2 cups and slightly thickened.
• Stir in remaining ingredients.
• Pour cream sauce over dumplings.
• Refrigerate for 2 hours before serving.

1-1/2 lbs boneless chicken, cubed
1 1/2 tsp ground red pepper
2 green bell peppers, diced
3  medium onions, diced
2 medium tomatoes, diced
1/2 cup tomato ketchup
3 tbs  soy sauce
salt as desired
3 tbs oil

Directions

• Stir fry chicken in oil on low-medium heat until the chicken is white.
• Add red pepper,  soya sauce and ketchup and cook this on low-medium heat for five minutes.
• Add tomatoes, bell peppers and onions.
• Cook for about 10 minutes or until the bell peppers and onions are slightly crunchy.
• Serve with rice.

Ingredients

11/2 cups water
1 cup sugar
1/2 tsp rose essence

Directions

• Heat water and sugar over medium high heat, reduce heat when water starts to boil.
• Cook uncovered fro 5 minutes, stir occasionally.
• Remove from heat and stir in rose essence and  set aside.

Rounds Preparation

Ingredients

1/2 cup nonfat/fat free dry milk, Nido brand will do
2 tbsp all-purpose/plain flour (Maida)
1/4 tsp cardamom seeds removed from pods and ground
1/8 tsp baking soda
1 tbsp clarified butter (Ghee) or unsalted butter, melted
1 to 2 tbsp plain yogurt

Oil for frying

Directions

• Mix all dry ingredients i.e.,  nonfat dry milk, flour, ground cardamom, and baking soda.
• Add ghee or butter.  Mix it by rubbing it between palms of your hands until it look coarse. It takes about a minute.
• Add yogurt, 1 tsp at a time and mix it with spoon well.
• Leave it for a minute or until it look smooth.
• Shape dough into 6 inch log. divide into 12 equal pieces.
• Roll each piece into a ball and set aside.
• Heat oil in wok over medium heat and fry balls in it until golden brown by turning it over.
• Remove all balls with slotted spatula and place it in a bowl.

Final Assembly

• Pour syrup over balls. cover and let stand at room temperaturebetween 2-4 hours.
• Serve at room temperature.
• Gulab jamuns can be refrigerated in air tight container for 5 days.

2lbs/1kg boneless chicken – cubed
1 medium tomato (about3/4 cup) – diced or cubed
3 medium tomatoes – boil it whole for 2 minute and remove skin then finely chopped
1 medium onion – diced or cubed
2 medium green peppers – diced or cubed
4 green chillies, split lengthwise
1 tbsp gingerroot – chopped
2 medium garlic cloves – finely chopped
1 tbsp ground coriander
1 tsp ground cumin seed
1/2 tsp ground turmeric
1/4 tsp ground black pepper
1/4 tsp ground white pepper
1 tbsp soya sauce
2 tbsp cilantro – finely chopped
salt – as desired
2 tbsp oil

 
Directions

• Mix ginger, garlic, turmeric, garam masala and salt together. 
•  Coat chicken with this mix and allow to marinate for 2-3 hours. 
•  Heat oil or ghee in a wok or pan.  
• Add sliced onions, green chillies and green peppers and fry for a couple of minutes.  
•  Add tomato wedges, stir fry for 2-3 minutes.  
• Lift out with a slotted spoon and keep aside.  
• Heat 2 tbs. oil or ghee in a clean pan or wok, add marinated chicken and stir-fry for 5 minutes. 
• Add chilli powder and tomato puree and cook on low heat, until chicken is cooked. Stir-fry until excess gravy is evaporated and chicken looks well fried.  
• Add fried vegetables, prepared earlier, and stir-fry for a couple of minutes. 
•  Turn heat off.  
•  Sprinkle green coriander leaves and serve with rice or naan