Spongy Cheese Balls in Syrup


2 quarts milk                                              4 cups water

Juice of 1 lemon                                         � tsp rose essence

2 cups sugar                 

1.     Bring milk to a boil, lower heat and add lemon juice top curdle the milk. Milk should separate into cheese and whey.  If not, add the juice of another � lemon.

2.     Collect whey (the liquid can be used in soups) and tie cheese in a cheese cloth. Keep tied for 6 to 8 hours until all the liquid has drained out.

3.     When mixture is completely dry, knead cheese until it is very smooth (about 5-7 minutes).  Form into 18-20 balls.

4.     In large pot, boil sugar and water.  Turn down heat and simmer.

5.     Add balls to this syrup and continue simmering for 30 minutes.  Do not cover.

6.     Turn off Heat.  Add rose essence and chill.  Best made the day before.

                                                   Yields 18-20

          If syrup is left over use it as a base for lemonade or other drinks.

Rasgulla Royale

15 rasgullas

1 quart vanilla ice cream

1 cup nectarine segments (cut into pieces)

1.     With a knife slice rasgullas into halves.  Stuff each half with pieces of nectarine. 

2.     Arrange stuffed rasgullas halves in shallow glass bowl.

3.     Whip vanilla ice cream.  Pour whipped ice cream over rasgullas in the bowl.

4.     Arrange the remaining pieces of nectarine on ice cream.

5.     Cover the bowl; with plaits wrap and put it in freer for 24 hours.

6.     Serve in individual bowls.  (This dessert can be set in individual bowls.)

Variation: Instead of Nectarine, stuff the rasgulla halves with chopped nuts and grated chocolate.  Garnish the ice cream with grated chocolate.

                                                              Serves 6-8

 Chic-Choc Delite

� cup water                                               1 quart vanilla ice cream

1 tsp instant coffee                                              2 Tblsp grated chocolate

38 ginger cookies                                                3 Tblsp chopped walnuts (opt.)


6 Tblsp drinking                                        1 Tblsp instant coffee

  chocolate powder                                              1 � Tblsp corn flour

2 Tblsp cocoa powder                               2 cups cold milk

1.     Mix all ingredients for sauce thoroughly in pan.  On low heat, cook until mixture thickens, stirring occasionally.

2.     Remove from heat and set aside to cool.

3.     In a small bowl, mix water and coffee.  Dip cookies in this mixture, one at a time.

4.     In a round glass dish, arrange a layer of dipped cookies.

5.     Pour a layer of chocolate sauce over cookies to cover thinly.

6.     Repeat steps 4 and 5 until all the cookies and sauce has been used.

7.     Beat ice cream and pour over prepared dish.  Decorate with grated chocolate and walnuts.

8.     Place in freezer 5-6 hours or until set.

9.     Slice Chic-Choc Delite and serve.

                                                      Serves 6-8

Date and Rice Krispy Crunchies

3 Tblsp butter                                            2 cups Rice Krispies

4 Tblsp sugar                                             � tsp vanilla essence

3 Tblsp milk                                                        6 Tblsp carob powder

1 � cups (6 oz.) pitted dates                      3 Tblsp desiccated coconut


1.     Mix butter, Sugar, milk and dates in large saucepan and cook over low heat for 10 minutes.  Stir well.

2.     Remove from heat and add Rice Krispies, vanilla essence and carob powder. Mix thoroughly.

3.     Press mixture into a baking tray and sprinkle coconut over top.  Allow to set hard.

4.     When set and cool into diamond shapes.

                                       Yields 10 to 12 pieces.

Chocolate Chippers

� cup shortening                                       1 tsp vanilla essence

� cup granulated sugar                                      � tsp salt

� cup milk                                                 � tsp baking soda

1 cup sifted all-purpose flour                     1 cup (6 oz.) semi-sweet

  (or � cup all-purpose +                                       chocolate chips

  � cup whole wheat flour)                        1 cup chopped nuts

1.     Cream shortening, sugar, milk and vanilla together till light and fluffy.

2.     Sift together flour, salt, banking soda.  Stir into creamed mixture and mix well.  Add chocolate and nuts.

3.     Drop by spoonful, 2 inches apart, onto a greased cookie sheet.

4.     Bake in moderate oven 3750F for 10-12 minutes.  Remove from cookie sheet immediately.

                                                             Yields 12-14 chippers

Fudge Brownies

12 ounces semi-sweet chocolate morsels

14 ounces sweetened condensed milk

8 � ounces chocolate wafers, finely crushed

1 cup chopped walnuts

1.     Place the chocolate in double boiler and melt it stirring constantly until smooth.

2.     Add condensed milk, crushed chocolate wafers and half a cup of walnuts.  Stir well to mix thoroughly.

3.     Pour the fudge mixture into a non-stick 8-inch square pan and press fudge until even.

4.     Press the remaining half cup of walnuts on top of fudge brownies.

5.     Let stand at room temperature until firm.  Cut into 2-inch squares

                                             Yields 16 pieces

Frozen Fruit Ice Cream

8 oz. Packet of cream cheese

� cup maple syrup

1 � cu whipped cream

� cup chopped dates

� cup chopped walnuts

1 � cups chopped fruits (pineapple strawberries and peaches)

1.     Beat cream cheese and maple syrup together with fork.

2.     Add whipped cream and heat again to a smooth consistency.

3.     Add remaining ingredients and mix well.  Set in a shallow dish or bowl and place in freezer.

4.     Serve in individual bowls when set, approximately 5-6 hours.

                                                               Serves 4-6

Avocado Pudding

1 large ripe avocado                                  � tsp saffron powder

6 Tblsp yogurt                                           � tsp ground cardamom

8 tsp sugar                                                 � up grated apples

� tsp grated nutmeg                                  1 Tblsp slivered pistachio nuts

1.     Peel avocado and remove pit.

2.     Puree in a blender avocado, yogurt, sugar and spices.

3.     Empty puree into a serving bowl.  Gently add grated apples, mix and chill.

4.     4 Serve in individual bowls.  Garnish with slivered pistachio nuts.

                                                         Serves 4-6

Avocado is actually a fruit, but is generally used as a vegetable in salads and dips.  To test for ripeness, take the fruit and press with your fingers for softness.  It should be soft tos the touch.  A cut avocado can be refrigerated for several days, if the pit is left in.

Fruits with Walnuts and Cream

2 cups cream

1 medium banana, cut into cubes

1 medium apple, cut into cubes

1 medium pear, cut into cubes

15 seedless green grapes, sliced

15 seedless rad grapes, sliced

1 cup nectarine segments

� tsp ground nutmeg

� cup chopped walnuts

� cup golden raisins

� cup sugar

1.     Place all ingredients in a large serving bowl.

2.     Mix well and chill.

3.     Serve in individual bowls.

                                                   Serves 4-6

Coconut Dreams

2 oz. Cocoa butter                                               1 cup unsweetened

� cup butter or margarine                          desiccated coconut

1/3 cup brown sugar                                  1 cup flour

1 tsp vanilla essence                                  1 tsp banking soda

1.     Preheat oven to 3000F.

2.     Melt cocoa butter over low heat,. Stirring until melted.

3.     Cream butter with a spoon and mix with cocoa butter.  Add sugar, mix thoroughly.  Add coconut and vanilla essence, mix well.

4.     Sift flour and baking soda, gradually adding to butter.  Mix well with your hand to form smooth dough.

5.     Shape into small balls (the size of marbles).

6.     Place them on an ungreased cookie sheet and bake for 25-30 minutes till lightly browned.

                                      Yields approximately 30 dreams

Cocoa butter is the vegetable fat that�s extracted when chocolate liquor is pressed under high pressure.  This butter has a distinctive melting quality.

Spice Cookies

� cup (1 � sticks) butter                                     1 � tsp ground cinnamon

1 cup brown sugar                                              1 � tsp ground cardamom

Rind of 1 lemon, grated                                      � tsp ground cloves

2 � cups wheat flour                                 1 tsp salt

1 tsp baking soda                                                2 Tblsp milk

1.     Cream butter till soft.  Add sugar and mix well.  Add lemon rind.

2.     Sift together flour, baking soda and spices.  Add sifted ingredients gradually to butter and sugar.  Mix well.

3.     Add milk and knead for 5 minutes until it becomes a smooth dough.

4.     Flour a board and rolling pin.  Roll out dough to � inch thickness.

5.     Cut cookies with cookie cutter.  Transfer cookies onto a greased cookie sheet.

6.     Bake at 3500F  for about 10 minutes (watch so the bottom does not burn).

7.     Do the same with the remaining dough.

                                     Yields 3 dozen cookies

Pineapple Cupcakes

� cup shortening                                       2 � tsp baking powder

1 1/3 cups sifted all-purpose flour             1 cup milk

1 cup sugar                                                          1 tsp pineapple essence

1.     Place shortening in a mixing bowl.  Sift in dry ingredients.  Add � cup milk.  Mix until flour is moistened.

2.     Beat for 2 minutes at low speed with an electric mixer.  Add remaining milk and pineapple essence to mixture and beat one minute longer.

3.     Place the paper cups in muffin pans and fill cups half cull with mixture.

4.     Bake at 3750F for 18-20 minutes.

                                                    Yields 12-14 cupcakes

 While making a cake, warm the mixing bowl to speed the creaming process.

Raisin Nut Cake

2 cups water                                                        1 tsp baking soda

1 cup black raisins                                              � tsp salt

� cup butter or margarine                        � tsp cinnamon

1 cup unbleached flour                              � tsp nutmeg

� cup wheat flour                                                1 cup chopped nuts

1 cup brown sugar1.     In a saucepan, bring water and raisins to a boil.  Simmer for 10 minutes.  Add butter and set aside to cool.

2.     Sift together flour, sugar, baking soda, salt, cinnamon and nutmeg.

3.     Add sifted ingredients to the raisin mixture and mix thoroughly.  Stir in nuts.

4.     Pour mixture into a grased 9-inch a square pan.

5.     Bake at 3500F for 40 minutes.

                                                          Serves 4-6

Chocolate Applesauce Cake

(eggless and butterless)

2 cups flour                                                          1 � cups sugar

3 Tblsp cocoa or carob powder                          2 tsp vanilla essence

1 � tsp baking soda                                   2 cups applesauce

� tsp salt                                                    1 � cups semi-sweet

� cup oil                                                       chocolate bits

1.     Stir together flour, cocoa, baking soda and salt.

2.     In a bowl, cream together, oil and sugar until light and fluffy.  Blend in vanilla. Add flour mixture and applesauce.  Stir vigorously and mix well.

3.     Pour into a greased 9� x 13� x 2� pan. Sprinkle with chocolate bits and chopped walnuts.

4.     Bake in a 3500F oven for 35-40 minutes.  Cool in pan.

                                                           Yields 12 to 14 pieces

If a cake fails to rise and is heavy in texture, slice and shallow fry in hot butter, roll in powdered sugar and serve.

Strawberry Cake

1 can condensed milk                                � cup water

2 level tsp baking powder                          1 cup chopped strawberries

1 level tsp soda bicarbonate                      2 tsp strawberry essence

1 cup self-rising flour                                 1 9-inch diameter cake pan

� cup melted butter

1.     Butter cake pan and dust with flour, set aside.

2.     Preheat oven to 4000F.

3.     Sift flour, baking powder and soda bicarbonate.  Mix remaining ingredients together and stir well with a wooden spoon.  Pour into the cake pan.

4.     Bake for 15 minutes and lower oven temperature to 2500F and bake another 15 minutes or until done.

5.     Cool cake, ice and decorate.

                                                     Serves 4-6

Strawberry Ice-Cream Cake

1 � cups crushed butter biscuits

1/3 cup melted salted butter

1 quart strawberry ice cream (taken out half hour ahead)

� cup sour cream

� cup water

4 Tblsp agar-agar flakes

2 Tblsp powdered sugar

Few slices strawberries

Whipped cream

1.     Mix butter and crushed biscuits together.

2.     Press mixture into a 9-inch round cake pan.  Put in freezer for half an hour.

3.     Put strawberry iee-cream in a bowl.

4.     Boil water and let simmer.  Add agar-agar flakes slowly and stir until all the flakes are dissolved.  Add this agar-agar mixture, sour cream and sugar to soft ice-cream and mix thoroughly.  Put this mixture over warm water until it becomes a smooth sauce and the agar-agar is dissolved thoroughly.

5.     Take out crust from freezer and pour ice-cream mixture over crust.  Put cake in refrigerator to set.

6.     When set, arrange strawberry slices and whipped cream over cake.  Cut into desired slices and serve.

                                                       Serves 6-8

Crunchy Square Treat

1 cup creamy peanut butter

� cup brown sugar

� cup corn syrup

3 cups Rice Crispies

6 oz. Semi-sweet chocolate morsels (optional)

2 tsp vanilla essence

1.     In a pan, heat peanut butter, sugart and corn syrup on low heat until dissolved thoroughly.  Approximately 5 minutes.

2.     Turn off heat, add rice rispy, chocolate morsels and vanilla essence.  Mix well.

3.     Empty into a large cake pan, pack evenly.

4.     Refrigerate for 2-3 hours.  Cut into desired squares.

                                       Yields 50-60 one-inch squares

Indian Cone-Shaped Ice Cream


1 cans condensed milk (400 gms.)             2 Tblsp milk masala

7 oz. Heavy cream (200 gms.)                             � tsp ground cardamom

2 � cups milk                                             � tsp ground nutmeg

                                                                   � tsp saffron powder

1.     Bring milk to a boil and add to milk, masala, cardamom, nutmeg and saffron.

2.     Remove from heat and add condensed milk and cream, and allow it to cool.

3.     Fill cone-moulds with this mixture.

4.     Arrange them upright in the freezer and chill for 8 to 10 hours.

5.     When set, take each cone and wash quickly in water.  The Kulfi will slide out easily.  Arrange in a shallow dish.

6.     Cut into �� slices and serve.

                                                  Yields: 12 Kulfis

Note: The cone-shaped mould can be bought at Indian Grocery Stores, or Kulfi can      be set in any other container or mould with a lid.

Drinks and Beverages

          With the growing knowledge of the ill effects of alcoholic drinks o the liver and heart, every hostess in faced with the problems of wheat to serve her family and guests as drinks.  To solve her problem, the connoisseurs of the world have come up with bright, new ideas if fruit juice mixtures and spice combinations to substitute alcoholic drinks with non-alcoholic beverages.

          India known for its and tropical climate, offers varieties of delicious fruits and vegetables which provide a wide range of choices in each season.  Commonly called �Jal-pan,� the drinks and beverages are a common sight for tourists.  Favorite drinks of many Indians are water, called the thirst quencher, fresh sugarcane juice and tea, called �chai� which acts as a stimulant.  Be it a railway station or the road, in the airport or in a theatre house, one always sees small booths of tea, cold drinks and snacks.  But today fresh juice centers have opened everywhere.

          Fresh fruit juices can serve as a prelude to many formal meals and parties.  There is another kind of drink served as an appetizer in Indian wedding feasts, called �jaljeera� (cumin water). Tea is usually taken at breakfast and again in the late afternoon.  Often it is served at lunch or dinner, if requested.

          The recipes given in this section are simple, yet sensational.  The results will amaze you and your family and friends.  After attempting some of the recipes try out your imagination and create your own concoction.  You may be surprised to find out that you can also produce something extraordinary.

Tropical Fruit Shake

2 cups pineapple juice                               1 cup grape juice

2 cups orange juice                                    6 scoops vanilla ice-cream

1 cup apple juice                                        � cup apple cut into tiny pieces

1.     Mix all the juices together and chill thoroughly.

2.     Before serving, whip the juices with the vanilla ice-cream in a blender, till it becomes frothy and light.

3.     Serve in individual glasses topped with tiny pieces of apples.

                                              Yields 6 large glasses

Buttermilk Shake


� cup buttermilk                    OR             � cups buttermilk

� cup water                                                         � cup water

2 Tblsp maple syrup                                  2 Tblsp maple syrup

� tsp rosewater                                         � tsp ground cardamom

                                                                   5-6 saffron strands (soaked in

                                                                     water for a few minutes)

1.     Mix all ingredients in a blender. Serve in tall glass.

An excellent summer refresher!

                                              Yields one large glass

Gur and Lemon Drink

(Gur pani)

2 lemons                                                     8 ice cubes

8 Tblsp gur                                                1 tsp fresh ginger juice

4 cups water

1.     Squeeze the lemons.

2.     In a pot, soak the gur in water and let stand for 2 hours.

3.     Add lemon juice and ginger juice to soaked gur and mix well until all the gur is dissolved.

4.     Strain over ice cubes directly into glasses and serve.  If it is not sweet enough,. Add more gur.

Banana-Guava Milkshake

1 medium ripe banana                               4 tsp sugar

1 ripe guava                                                         8 cups chilled milk

1 Tblsp lemon juice                                   1 cup water

1.     Blend all ingredients in electric blender.

2.     Strain through a coarse strainer to remove guava seeds.

3.     Chill and serve in small glasses.

                                                      Serves 6-8

Orange Julius

1 � cups frozen orange juice                     Few drops vanilla essence

1 � cups milk                                             Ice cubes (optional)

1 � cups water

1.     Blend all ingredients in electric blender.

2.     Serve in tall glasses.

                                                        Serves 4-6

Summer�s Surprise

2 cups orange juice                                    1 bottle plain soda

2 cups apple juice                                                1 med. Apple cut small

2 cups pineapple juice                               A few mint leaves

1.     Mix all juices together and chill.

2.     Before serving, pour some plain soda in an individual glass.  Fill with chilled juice.

3.     Spoon apple pieces and mint leaves into the glass.

4.     Do the same for other glasses.

                                           Yields 12 small glasses.

Squeeze lemon juice in ice-trays and freeze.  Flavor your soft drink by adding a couple of lemon ice cubes.

Mango Shake

1 � cups chilled mango pulp (bought from Indian grocery)

4 � cups chilled milk

6 tsp brown sugar

6 drops rose essence

1.     Put all ingredients in liquidizer and blend thoroughly.

2.     Serve in individual glasses.

                                                 Serves 6 tall glasses.

Coconut Fizz

- cool summer drink -

4 cups chilled buttermilk                                     1 tsp ineapple essence

2 cups cold water                                                � cup freshly grated coconut

12 tsp sugar (or any sweetener)                          (or desiccated coconut)

� cup chopped pineapple

1.     Mix buttermilk and water together in a pot.

2.     In a blender make a paste of sugar,. Coconut, pineapple and essence.  To facilitate blending, add a little buttermilk at the beginning of the blending process.

3.     Add paste to the buttermilk and water mixture.  Mix well.

4.     Whip the mixture with a hand beater or an electric beater until; frothy.

5.     Serve Coconut Fizz in individual glasses with forth.

                                                 Serves 6-8

Spiced Buttermilk

3 cups buttermilk                                       2 tsp roasted cumin seed powder

2 cups water                                                        Salt to taste


1.     Mix all ingredients in blender.

2.     Serve in individual glasses along with food or as a drink by itself.

                                             Serves 6

Indian Milk Drink


4 cups skim milk                                        Spices

2 cups water                                              30 almonds

12 tsp brown sugar                                             4 tsp fennel seeds

                                                                   4 tsp poppy seeds

                                                                   1 tsp grounds white pepper

                                                                   2 tsp ground cardamom

1.     Grind all spices into a paste (a coffee grinder does this well.  You may need 2 tsp water or more to facilitate grinding).

2.     In a blender mix together milk, water, sugar and paste.  Chill in refrigerator.

3.     Serve in small individual glasses.

                                        Yields 12 small glasses.

Spiced Indian Tea

(Masala chai)

3 cups milk                                                 6 tsp loose black tea leaves

3 cups water                                                        Sugar or any sweetener to taste

1 � tsp tea masala

1.     Bring milk, water and tea masala to a boil.  Add sugar and simmer for 5 minutes.

2.     Add tea leaves and brew for 2 minutes.

3.     Turn off heat and cover immediately.  Let tea seep for a few minutes, stirring once.  Tea is ready when it is orange in color.

4.     Strain in a tea kettle and serve piping hot.

                                             Yields 6 cups

Strawberry Fruit Shake

2 cups plain lowfat yougurt                       4 Tblsp brown sugar

1 cup lowfat milk                                       2 cups sliced strawberries

1.     Place ingredients in blender and blend until smooth, 1-2 minutes.

2.     Serve immediately or chill,. Whip once just before serving.

                                                       Serves 4-6

Spiced Milk

(Masala Dudh)

4 cups milk                                                 4 Tblsp sugar

4 Tblsp milk masala                                  2 Tblsp slivered almonds


1.     In a pan bring to a boil; milk, spices and sugar.

2.     Remove from heat and cool immediately by stirring to avoid forming film on the milk.

3.     Put in refrigerator and chill completely.  Serve in glasses topped with almonds.

                                                Yields 4-6 glasses.