Sabudana Cake- (Tapioca-Sago-Cake)

Sabudana Cake- (Tapioca-Sago-Cake)

INGREDIENTS:

2 cups Sabudana (Dry Roasted and powdered)
¾ Cup Sugar
¼ Cup Butter
2 Ripe Bananas
6-8 Almonds, Chopped
Raisins A Handful
1 Pinch Cardamom Powder
2 Tsp Baking Powder
¼ Cup Milk

How to Make:

Dry Roast Sabudana for about 10 minutes on Medium Flame.

Grind the Sabudana into a Powder Form.

Sift the Flour, Baking Powder well in a Dry Container.

Add Sugar, Butter, Bananas and Milk in a Blender and Blend them into a Nice Puree.

Now Pour the above Puree into the Container Containing Flour.

Add a Pinch of Cardamom Powder, Raisins and Almonds.

Mix and Beat Well to Get a Pouring Consistency. Now the Batter is Ready.

Preheat the Oven to 180 Deg Celsius.

Now take a Baking Container.

Grease the Container with little Butter and Dust it with little Flour.

Pour the Batter on to the Container.

Bake the Cake for about 30 minutes.
(Keep Checking after 20 mins by inserting a fork in the center to see if it comes out clean, if not continue backing for 10 more minutes)

Switch off and let it cool.

Cut into pieces and serve!

Quick Milk Barafi for parties

Ingredients:

2 cups Dry Milk Powder
½ cup Milk
¾ cup Sugar
½ cup Ghee (aka unsalted clarified butter)
1 tsp Rose Water (optional for flavor)
7-8 Pistachios (finely chopped)
7-8 Almonds (finely chopped)


Instructions:

1. First of all take a plate or tray in which we will set up burfi, now apply some ghee or butter all over it to make it non sticky. Keep it aside we will use it later.

2. Now put a wok on low heat, add ghee or clarified butter, milk and immediately add milk powder because if milk becomes hot than milk powder can form lumps. Now mix all ingredients, till they blend well and become like a smooth paste, just make sure to keep the heat low, it took me around 2 mins to get paste like shown in video.

3. When it becomes a smooth paste add sugar and rose water for flavor but its optional if you don’t have it, now again mix them well. You will notice after adding sugar, paste has become little thin, so now increase heat to low medium and cook it again for approximately 6-7 mins till it becomes thick, its important to keep stirring to get the perfect texture. 

4. After 6-7 mins paste has become thick and this is the consistency we want. Now as soon as you get this consistency switch of the heat otherwise mixture paste will get extra hard and burfi will not be soft.

5. To check if we have right paste consistency, take a plate with little ghee applied on it. Now take some paste mixture and try to roll on it, if it rolls well and becomes like a ball it means mixture is ready to make burfi.

6. Now take the tray we setup with ghee in the beginning, and transfer milk powder paste in tray and press it gently to spread uniformly with the help of a ghee applied spatula. We are using ghee applied spatula to avoid paste sticking to it while spreading.

7. Now our paste is spread out uniformly, so add some chopped pistachios and almonds on top for garnishing and to give a beautiful look. Then press them gently so nuts set well on burfi.

8. Now cover the tray using a cling wrap and let it cool down so that mixture layer sets well and becomes firm. If you are in a hurry you can also put it in refrigerator to cool down quickly.

9. Now it has cooled down, so take it out and heat the tray on low heat for just 4-5 sec so that burfi layer becomes loose from bottom. This will make it easy to take out the burfi pieces after cutting. Now take a sharp knife and apply some ghee on it and cut layer into shapes of your choice, I am cutting in square shapes.

10. Once all burfies are cut they are ready to serve. 


Tips n Tricks:

1. Make sure to immediately add milk powder without milk getting hot to avoid any lumps.
2. If you don’t have rose water you can also use other flavors of your choice.
3. You can also change nuts on top of burfi, according to your own choice.
4. If you want to cool burfi layer quickly, then put it into refrigerator for atleast a day.

Simply Wonderful Sweet recipe for parties

Ingredients: - (सामग्री)
1. 1 Cup Milk Powder (१ कप दूध पाउडर)
2. 1/2 Cup Butter (१/२ कप मक्खन)
3. 1/2 tsp Vanilla Essence (१/२ छोटा चम्मच वेनिला एसेन्स)
4. 1/4 Cup Caster Sugar (१/४ कप महीन सफेद चीनी)


Method: - (बनाने की विधि)
1. Take Milk Powder (पहले दूध पाउडर लीजिये)
2. Add Butter, (उसमे मक्खन मिलाएं),
3. Essence (वेनिला एसेन्स)
4. Caster Sugar (महीन सफेद चीनी)
5. Mix it well (सभी को अच्छी तरह मिलाएं)
6. Make round Laddus (Give them Round Shape) using hands. (गोल आकार के लड्डू बनाए)

Menus 

East-West Lunch for Special Occasions 
Rice with Mixed Vegetables
Malai Kofta
Spicy Curried Chickpeas and Fried Bread
Strawberry Banana Smoothie
Vanilla Butter Cake

East-West Snack Party 
Vegetable Cutlet
Corn Bhel
Pav Bhaji
Chewy Carob Oatmeal Squares

Western Mini-Party
Spinach Cheese Pasta
Potato Pizza
Bread Twists
Banana Caramel Cream

Pizza Party
Pizza
Zucchini Boats
Strawberry Layer Cake

Western Dinner
Minty Sesame Flavored Noodles
Vegetable Soup
Carrot Pineapple Cake

Simple Western Dinner
Tomato Soup
Simple Home Style Bread
Creamy Cookies

Travels
Stuffed Bun
Vanilla Cookies

South Indian Lunch
Coconut Rice
South Indian Yogurt Soup
Carrot Supreme
Chana Dal Patties
Lentil and Jaggery Stuffed Sweet Flatbreads

Weekend Brunch
1. Cauliflower Balls in Tomato-Soy Sauce (Manchurian), Fried Rice and Apple Raisin
Crackle
2. Burritos and Caramel Topping Cake
3. Griddle Fried Cheese Stuffed Wheat Bread (Paneer Paratha), Pickled Carrots and Milk
Fudge
4. Ajwain Flavored Wheat Flour Bread (Ajwain Paratha), Malai Kofta and Lemon Coconut
Bread
5. Griddle Baked Wheat Flour Flatbreads (Chapatis) and Baby Potatoes in Tomato-Yogurt
Sauce (Dum Aloo)
6. Ajwain Flavored Wheat Flour Bread (Ajwain Paratha) and Khoya Paneer Korma
7. Griddle Baked Wheat Flour Flatbreads (Chapatis) and Bell Pepper and Paneer Flavored
with Fenugreek Leaves
8. Methi Paratha and Potato Curry
9. Griddle Baked Wheat Flour Flatbreads (Chapatis) and Bell Pepper in Spicy Gravy

Indian Style Daily Breakfast
1. Flattened Rice Pilaf
2. Semolina Vegetable Pudding and Herbal Coffee
3. Corn Bhel and Strawberry Banana Smoothie
4. One Meal Paratha
5. Cheesy Veggie Flatbreads
6. Grilled Bread with Eggplant Tomato and Cheese
7. Khichari and Tomato Yogurt Salad

Indian Style Daily Lunch
1. Griddle Baked Wheat Flour Flatbreads (Chapatis) and Royal Cauliflower
2. Griddle Baked Wheat Flour Flatbreads (Chapatis), Baked Eggplant Puree (Baigan
Bharta), Mung dal and Tomato Yogurt Salad
3. Vangi Bhat (Eggplant Rice) and Tomato Yogurt Salad
4. Vegetable Pulao and Potato Curry
5. Plain Boiled Rice, Sodhi and Pan Fried Okra
6. Griddle Baked Wheat Flour Flatbreads (Chapatis) and Spinach Curd Cheese (Palak
Paneer)
7. Plain Boiled Rice and Kadhi Pakoda
8. Plain Boiled Rice, Mung Dal and Carrot beans and Zucchini Mix

Reference : Iskcon Desire Tree

Here I am sharing some birthday party menu ideas.

It took me quite a few days to select menu for my son's birthday party. I was expecting 25 Adults and 14 kids with age from 1 to 7 years.
As I was suppose to prepare single handedly everything, the menu selection was very much important for me to go ahead with.

Earlier I was thinking to make separate items for children and adults however prior to this birthday party I have invited few children for small treat on birthday. Party was on coming weekend.
During this treat I have noticed that children do not each  much and their main focus is on dessert hence I have given up idea of preparing separate menu for children and adults.

I have cooked for 30 adults for above number of counts.

Below is the menu I have selected for my son's birthday Party. If at all you need to add 1 item for children then Pasta is good option for that.


Starters

1. Paneer Tikka
2. Khaman
3. Potli Samosa
4. Papadi Chaat

Main Course

1. Pav Bhaji

Dessert

Cake
Cup cakes - Pineapple Flavour cup cakes with same flavour icing.
Ice Cream - Oreo Vanilla flavour with chocolate pocky stick , chocolate sauce , rainbow sprinkle and chocolate art toppings.

Logistics for Paneer Tikka. 

I love paneer Tikka personally. Though it's difficulty level for preparing is low , its more time consuming hence you may replace this with some other start or you can even remove from the list as we have 3 more starters.

Ingredients Used :
1. Paneer - I used 1 kg
2. Green Capsicum - 3 big
3. Red Capsicum - 3 Big
4. Yellow Capsicum -3 big
5. Pineapple - 1 whole cut into pieces

I have marinated paneer and capsicum in one day advance at night and kept in fridge.
On party day, It took me 1 hour for preparing the tikka and almost 2 hours for baking it. Baking time may vary according to the size of oven used.

Recipe suggested  20 min for baking time but for me it took almost 45 mins to bake the tikkas.

Logistics for Khaman Dhokla. 

I counted 2 dhoklas per person. If you prepare big in hight then 1 Dhokla per person is ok.

I estimated to prepare 60 Dhokla in total.

I cooked 2 Gits Dhokla instant mix of 500gm each.
Actually I baked Dhokla in oven. It took around 20 min per Dish. Baked twice.

Logistics for Potli Samosa. 

I bought ready to bake frozen potli Samosa. One packet contains 15 pieces. I took 3 packets. It was just sufficient for given no of people.

I baked all samosa in one go in oven around 45 mins. It took more time then mentioned on packet.

Logistics for papadi Chaat. 

I have prepared papadi at home but you may buy it if available in your country.
I estimated 5 papadi per person hence I have prepared 150 papadis for chaat.
I have prepared papdi in advanced.  50 papdi per day.
Chataney for papadi chaat prepared 1 day in advanced and kept in fridge.

Prepared Green And Tamarind chataney.

Toppings for papdi chat. (No Onion)

1. boiled Chaana - I took 500g.
2. Boiled potatoes - 5 big
3. Green Chataney - 1 kg Coriander leaves.
4. Red Chataney - 250g tamerind and 500 gm jagary.
5. Curd - 250 gm
6. Sev (nylon) - 2 small packets
7. fresh Coriander leaves
8. Chaat masala.