Bread Toast Topped with Butterscotch

Ingredients

Bread: 10 slices

Egg: 2

Salt: a pinch

Milk: 5 tbsp

Vanilla Essence: ½ tsp

Butter: as required

Butter Scotch powder: 3 tbsp*

Honey: as required

Method Of Preparation

In a bowl, mix egg, salt, milk and vanilla essence. Mix it well.

Heat a non -stick pan, spread some butter, dip each slice of bread in egg batter and toast both sides till it turns golden brown. Do the same with all breads. Spread some honey on top while hot and sprinkle butterscotch powder and cut it lengthwise and serve.

*Butter scotch recipe

·       ½  cup cashew nuts or almonds

·       1cup sugar

·       3 tbsp butter

Grind sugar and nuts in a grinder coarsely. Heat butter in a pan and add grinded nuts to the pan and sauté till it turns golden brown. Stir continuously in medium flame  otherwise will burn. Make sure to switch off the flame in correct time otherwise it will cause bitter taste.

French Toast in a Bowl

Ingredients

Bread: 8 slices

Egg: 2

Sugar: 1 ½ tbsp

Milk: ¼ cup

Cinnamon Powder: ½ tsp

Vanilla Essence: ½ tsp

Butter: 1tbsp

Butter Scotch powder: 3 tbsp*

Chocolate syrup: for decoration

Method Of Preparation

In a bowl mix egg, sugar, milk, cinnamon powder and vanilla essence. Mix it well.

Grease the baking bowl with butter, arrange the bread pieces and pour the egg mix over it. Bake it in oven at 160 deg for 10min or till done.

Sprinkle the butter scotch over the baked French toast and decorate with chocolate syrup. Cut into pieces and serve.

*Butter scotch recipe

·       ½  cup cashew nuts or almonds

·       1cup sugar

·       3 tbsp butter

Grind sugar and nuts in a grinder coarsely. Heat butter in a pan and add grinded nuts to the pan and sauté till it turns golden brown. Stir continuously in medium flame  otherwise will burn. Make sure to switch off the flame in correct time otherwise it will cause bitter taste.

Neyyappam

Ingredients

Rice/Pachari: 2glass

Jaggery: 250-300gms

Rava/Semolina: 2 tbsp

Cooked Rice: 2tbsp

Maida: ¼ cup to adjust the consistency

Salt: a pinch

Cardamom powder: ½ tsp

Jeera Powder: ¼ tsp

Baking Powder: 1tsp

Banana Mashed: 2 bananas

Chopped coconut: ½ cup

Oil: for deep frying

Method Of Preparation

Soak rice for 3 hrs.

Make jaggery syrup by adding ½ cup water till add jiggery melts. Let it come to room temperature.

Add ¼ cup water to rava and keep it on stove and keep stirring to make a smooth paste. If you feel it is too thick add some more water Let this also come to room temperature.

Grind the soaked rice by adding jiggery syrup and cooked rice. Add water if jiggery syrup is not sufficient.

Transfer this to a bowl. Add rava paste, maida, mashed banana, cardamom powder, jeera powder, baking powder and salt. Stir well without lumps and increase or decrease water as per the consistency. Then add chopped coco

nut to it. Stir well. Let it rest for half an hour.

Heat oil in a kadai. When the oil heats well reduce the flame to medium then pour 1 laddle batter to oil. When it puffs up turn to the other side and cook for some time and remove when both sides turn golden brown. Drain the excess oil in tissue.

·                     ·       You can keep this for 2 days at room temperature and for about a week in refrigerator.

·                     ·       You can fry the coconut in 1tbsp ghee and add so that it can stay for couple of days at room temp.

Dates-Cashews Ladoo

Ingredients

Dates: 1cup

Cashews roasted: 2 cups

Par boiled rice: ½ cup

Coconut: 1 cup

Method Of Preparation

Remove the seeds from dates and microwave it for 1 or 2 minutes to make it soft.

Roast the par boiled rice and grind to fine powder and sieve. Keep it separate.

Grind the roasted nuts. Then add dates to it and pulse it once more.

Transfer it to a bowl. Add powdered rice and coconut to it. Mix it well with hand and make small ladoos.

If you add enough dates for binding then you can skip coconut.

UNNIYAPPAM

Ingredients

Rice/Pachari: 2glass

Jaggery: 250-300gms

Rava/Semolina: 2 tbsp

Cooked Rice: 2tbsp

Maida: ¼ cup to adjust the consistency

Salt: a pinch

Cardamom powder: ½ tsp

Jeera Powder: ¼ tsp

Baking Powder: 1tsp

Chopped coconut: ½ cup

Oil: for deep frying

Method Of Preparation

Soak rice for 3 hrs.

Make jaggery syrup by adding ½ cup water till add jiggery melts. Let it come to room temperature.

Add ¼ cup water to rava and keep it on stove and keep stirring to make a smooth paste. If you feel it is too thick add some more water Let this also come to room temperature.

Grind the soaked rice by adding jiggery syrup and cooked rice. Add water if jiggery syrup is not sufficient.

Transfer this to a bowl. Add rava paste, maida, cardamom powder, jeera powder, baking powder and salt. Stir well without lumps and increase or decrease water as per the consistency. Then add chopped cocnut to it. Stir well. Let it rest for half an hour.

Heat unniyappa tava and add oil to it. When the oil heats well reduce the flame to medium then add 1 table spoon batter to each dent so as to fill the dent till half. Turn to the other side and cook for some time and remove when both sides turn golden brown. Drain the excess oil in tissue.

• ·       You can add mashed banana to the batter if you like the taste of banana in it.
• ·       You can keep this for 2 days at room temperature and for about a week in refrigerator.
• ·       You can fry the coconut in 1tbsp ghee and add so that it can stay for couple of days at room temp.

Rava Kesari

Ingredients

Rava/Semolina: 1cups

Sugar: 1 cup

Water: 2 cups

Ghee: 4tbsp+1tsp

Fried Cashew and raisins as needed

Cardamom Powder: 1tsp

Salt: a pinch

Kesari Color: a pinch

Method Of Preparation

Take a tray grease it with 1tsp ghee to set the keari and keep aside.

Heat a pan and dry roast the rava for 2 min or till aroma comes. Transfer this to a bowl. Add water to the pan and bring it to boil. Then add the fried rava little by little and keep stirring so that the lumps are not formed. Keep in medium flame and stir well till it becomes thick.

Add sugar kesari color and salt to it. Keep stirring. When it starts leaving from the sides add ghee and cardamom powder. Switch of the flame when it stop sticking to the pan at all. Transfer it to the greased tray. Decorate it with cashews and raisins.

Let it cool and cut it into desired shape and serve.

Snickers-Ice cream Dessert

Ingredients

Ice-cream chocolate flavor

Ice Cream Vanilla Flavor

Tuti Fruitti cake

Snickers

Method Of Preparation

Take a bowl to set the dessert.

Line the bowl with vanilla ice cream layer first, then add chopped snickers, then add the cake crumbs, and then again chopped snickers and then the chocolate layer ice cream and top it with snickers.

Close the bowl and put in freezer for setting.

Take out from the freezer when set and cut and serve.

Note: You can use any flavor ice cream and cake of your choice.

Jammy French Toast

Ingredients

Bread: 12 slices

Jam Any Falvour: as needed

Eggs: 3

Milk: 4tbsp

Sugar: 1tbsp

Ghee/Butter/oil: 5-6 tbsp

Method Of Preparation:

Beat the eggs together with milk and sugar.

Take one slice of bread and spread jam over it and close with another slice. Do same with rest of breads

Heat a non stick pan and grease with 1tbsp ghee.

Dip each sandwiched bread into egg mix on both sides and place it on the heat pan.

Flip when the sides turns brown. When both sides turns brown take off from the pan and serve hot.

Bread-Custard Layered Pudding

Ingredients

Bread Pudding

Bread: 6 slice

Milk: 2 cups

Condense Milk: ½ tin

Cardamom powder: ¼ tsp

Custard

Custard Powder: 2 ½ tbs

Milk: 2 cups

Sugar: 4tbsp

Carrot/gajar Halwa

Grapes Jam/ or any jam as per your taste

Method Of Preparation

Bread Pudding

First powder the bread, make it to crumps.

Then in a pan add bread crumps and milk.

Keep on stove and start stirring. When it becomes thick add in condense milk and cardamom powder.

Stir till it becomes thick and starts leaving from the sides.

Switch of the flame. Transfer 3tbs to each bowl/glass in which you are going to set the pudding. Refrigerate and let it cool meanwhile make the carrot halwa and custard.

Custard

Take a pan and add milk, sugar and custard powder and stir well.

Keep it on stove and continue stirring till it becomes thick.

When bread pudding cools add in 1tbsp grapes jam over it.

Then add in prepared custard and refrigerate for 20min to set it.

Then above the custard add in carrot halwa.

Keep refrigerated and serve chiled.

Vermicelli Halwa

Ingredients

Condense Milk: ½ cup

Roasted Vermicelli: 1cup (the thin one)

Rava/semolina: ¼ cup

Water: 2cups

Sugar: 3-4tbsp or as needed

Ghee: 1tbsp

Cardamom powder: ½ tsp

Almonds/Pistachio/Cashew: for garnishing

Method Of Preparation

In a pan add water sugar and bring to boil.

When boils add in vermicelli and rava to it and keep stirring.

Add in condense milk when it gets cooked.

Continue stirring till it gets thick. Add ghee and cardamom powder. Switch off the flame.

Transfer it to a greased tray and garnish with nuts and cover with a cling film or keep closed with a lid so that the top don’t gets dried up.

When cools cut into square pieces and serve.

Bamboo Rice/ Mula'ari Paayassam

Ingredients

Bamboo Rice: 200gms
Jaggery: 500gms
Coconut Milk Powder: 400gms
Cardamom Powder: 1tbsp
Dry Ginger Powder: ½ tsp
Salt: ¼ tsp
Cashew & raisins: 3tbsp each
Ghee: 2tbsp

Cumin Seed Powder: ¼ tsp

Method Of Preparation
Wash the bamboo rice properly.
In the pressure cooker cook the bamboo rice with enough water for 2 to 3 whistle.
Let the pressure release. Meanwhile melt the jiggery and by adding water and strain it to remove the impurities.
Open the cooker lid and check whether there is enough water, if not add some.
Then switch on the flame and bring it to boil and add jaggery syrup.
Then let it boil in low flame to about 20-25minutes.
Add little warm water to coconut milk powder and stir well to remove the lumps. Adjust the consistency this time. (It should not be too thick and it becomes thicker when it cools.)
Then add the coconut milk to bamboo rice. Switch off the flame when comes to boil.
Roast cashews and raisins in ghee and add it to payassam.
Then add in cumin powder, cardamom powder and dry ginger powder to payassam.
Serve hot.

Sesame/Thahini Halwa

Ingredients

Sesame Paste: ¾ cup

Honey: 1cup
Pistachios (roasted & crushed): ¼ cup

Method Of Preparation

Bring honey to boil. Stir while boiling.

When it reaches soft ball stage switch off the flame and add thahini/sesame paste and pistachios.
Soon pour this mixture to a greased tray.
When cooled refrigerate it for 2-3hrs.
Cut with sharp knife into square pieces.

Vanilla Mug Cake

Ingredients

Maida/Plain Flour: 4tbsp

Milk: 3tbsp

Egg whisked: 3tbsp

Sugar: 4tbsp

Oil: 3tbsp

Baking Powder: ¼ tsp

Vanilla Essence: 1/2 tsp

                                    

Method Of Preparation

In a bowl add baking powder and maida. Mix it well.

Then add in and sugar, oil, vanilla essence, milk and egg.

Give it a stir without lumps; I just beat with an electric beater.

Pour this batter into a greased mug.

Microwave it in high power for 2 minutes.

Insert a toothpick and check whether it is done, if not keep for 30sec more.

Take out from the oven and enjoy.