Gulkhand Pista Cake

Ingredients:

Wheat flour - 3/4 cup
Baking powder - 1/2 tsp + 1/8 tsp
Baking soda - 1/8 tsp
Salt - Little
Gulkhand - 2 1/2 tbsp
Oil - 1/4 cup
Curd - 1/2 cup
Brown sugar - 2 tbsp
Elaichi powder - 1/4 tsp
Nutmeg powder - a pinch
Pistachios - 2 tbsp

Method:

• In a bowl add flour, salt, baking powder and baking soda.
• Mix well and set aside.
• In other bowl add sugar and curd and whisk well.
• Add in oil and mix well.
• Now add elaichi powder, nutmeg powder.
• Add in dry ingredients and mix well.
• Add in gulkhand and fold well.
• Grease a pan and dust with flour.
• Invert and dap to remove excess flour.
• Pour the batter and dap it.
• Now top it with fine chopped pistachios.
• Bake this in a preheated oven (OTG) at 180℃ for 28-30 mins.

Note:

• You can use 1/2 cup wheat flour and 1/4 cup almond flour too.
• Instead of curd, I used 1/2 cup milk to which I added 1/2 tsp of vinegar.

Karuvaepilai Saadham/ Curry Leaves Rice

Ingredients:

Rice - 1 1/2cup
Curry Leaves Podi - 2 tbsp or As reqd
Dry Red chilly - 2
Groundnuts - 2 tbsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Mustard seeds - 1 tsp
Gingely oil - 1 tbsp
Salt - As reqd

Method:

• Boil rice and set aside.
• Heat oil in pan and add mustard seeds.
• Add in urad dal, channa dal and dry red chilly and saute.
• When dal turns light brown in color add in groundnuts.
• Cook in low flame.
• Now add rice and mix well.
• Add in required salt and curry leaves podi.
• Mix well.
• Serve hot.

CurryLeaves Podi #3 (For Rice)

Ingredients:

Curry Leaves - 1 cup
Channa dal - 2 tsp
Urad dal - 1 1/2 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Pepper corns - 8
Sesame seeds -1/2 tsp
Dry red chilly - 4
Hing - 1/4 tsp
Salt - 1 tsp
Tamrind - small piece
Oil - 1 tsp

Method:

• Heat oil in pan and add channa dal, urad dal.
• Add in cumin seeds, fenugreek seeds.
• Add in chilly, pepper corns and roast in low flame.
• Once dal color changes to light brown add in curry leaves.
• Add in tamrind and mix well.
• Turn off flame and add in hing and mix well.
• Let this cool and add salt and blend.
• Blend to a fine powder.
• I made curry leaves rice using this.

Note:
I added very little salt as while mixing it in rice we can add.

Custard Jam MiniLoaf Cake

Ingredients:

Whaet flour - 1 cup
All purpose flour - 1/2 cup
Custard powder - 1/2 cup
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Unsalted butter - 100 g
Brown sugar - 1 cup
Milk - 1 cup
Vinegar - 1 tsp
Vanilla Esc - 1 tsp
Jam - 1/4 cup

Method:

• In a bowl add flour, custard powder, baking soda and baking powder.
• Mix this and set aside.
• In other bowl cream butter and sugar.
• Add in esc,vinegar, milk and mix well.
• Now add in dry ingredients and fold well.
• Grease a pan and dust with flour.
• Invert and dap to remove excess flour.
• Now pour the batter and dap it.
• Bake this in a preheated oven at 180℃ for 25-28 mins.
• Yeilds 7-8 pieces.
• Now add jam to a pan and cook in low flame.
• It should be of spreadable consistency.
• Once the cake is cool, spread the jam over it.
• Dust with icing sugar or top with desiccated coconut.

Note:

I used the same batter and made one big loaf of custard cake.

CookieCream Icecream

Ingredients:

Amul Fresh Cream -  500 ml
Condensed Milk - 275 ml
Chocolate Sandwich Cookies - 10
Vanilla Esc - 1 tsp

Method:

• Chill the bowl and the blades you use for whipping.
• Now add the fresh cream and whip till you get stiff peaks.
• You got to do this over icebath or whip for 3 mins and then refriegrate for 2 mins.
• And then whip it.
• Now add in esc and gently fold.
• Crush the cookies and add to the mix and fold gently.
• Refrigerate this for 6 hrs or overnight.
• Scoop and enjoy.

Note:
I used Briatnnia cookie cream biscuit.