Sujata Mixer
sujata mixer

Strawberry cup cake

Yield: 10 Cups

Ingredients:
  • All purpose flour- 1¾ cup
  • Baking soda- 1 tsp
  • Sugar- 1 cup
  • Walnut- ½ cup
  • Egg white- of two eggs
  • Vanilla extract- ½ tsp
  • Vegetable oil- ½ cup
  • Frozen strawberry- 10
  • Sugar powder- for garnishing
Method:
  • In a bowl combine Flour, Baking Soda, Sugar and Walnuts together.
  • Whip together Egg Whites, Vanilla Essence and oil in big jar till well mixed using speed 3.
  • Combine Strawberries. Beat in mixer at low speed till strawberries are broken somewhat.
  • Add flour mixture. Mix slowly till smooth but pieces of Strawberries are still visible. Pour batter into greased muffin tins, filling to half.
  • Bake at 350 F till they are done, it will take about 30 min. If desired drizzle with powdered sugar on top.

Tomato Ketchup

Ingredients:
  • Tomatoes- ¾ kg
  • Red pumpkin- ¼ kg
  • Onion- 3
  • Sugar- ½ cup
  • Cinnamon – 4
  • Cardamom – 4
  • Chilly powder- 1 tsp
  • Ginger- 2 inch piece
  • Garlic- 4 flakes
  • Vinegar- ½ cup
  • Salt & pepper- to taste
  • Cloves- 4
Method:
  • Cook Vegetables till soft then cool. Blend well in a big jar till smooth using high speed. Strain well to get a smooth puree.
  • Make a paste of Ginger, Garlic, Cumin Powder, and Chilli Powder in a small jar using speed 6. Add Salt, Sugar, and remaining Vinegar to the puree.
  • Take a clean cloth and place Cinnamon, Cardamom, Cloves, Pepper in that and tie the cloth with a thread and put it in the puree. Now place the puree with spice bag on fire and simmer till the puree becomes thick.
  • Once the ketchup is thick enough throw the spice bag and store the ketchup in clean dry bottles. As a preservative a pinch of sodium benzoate can be dissolved in a teaspoon of water and added to a bottle of ketchup of 1-liter capacity.

Carrot Halwa

Yield: ½ kg

Ingredients:
  • Carrots- ½ kg
  • Milk- 1 liter
  • Sugar-1 ½ cups
  • Cashew nuts- ¼ cup
  • Ghee- ¼ cup
  • Cardamom seeds- ¼ tbsp
Method:
  • Wash and trim Carrots. Cut the cleaned Carrots to 1 inch pieces. Place the Carrots in big jar and run at speed 1 till carrots are completely grated.
  • Heat ghee in a pan and fry grated carrot in the ghee well. Pour milk over the pan and keep boiling repeatedly till a semi solid mass is formed.
  • Now add cardamom seeds and cashew nuts. Stir on low flame till the product becomes non sticky to the vessel sides.
  • Remove from fire and transfer the contents to a greased plate and serve hot.

Rich in carotenoids, VIT A helps overcome defective vision.

Peanut Butter

Serves 4

Ingredients:
  • Peanuts- 2 cups
  • Salt- ½ tsp
  • Sugar- 1 tsp
  • Groundnut oil- 1 tbsp
Method:
  • Roast the Peanuts in a heavy bottom pan under low flame. After roasting let it cool, and remove the skin when the peanuts are warm.
  • Now place the deskinned groundnuts in the big jar and inch several times till the groundnuts are crushed.
  • Add salt sugar and oil and grind at low speed and increase the speed to high. Add little more oil if required.
  • Allow to mature for at least 3 hours before use.

Research studies have shown that regular consumption of Peanuts helps reducing weight. Avoid overweight by including this wonderful recipe in your diet regularly.

Jangiri

Yield: 10 pieces

Ingredients:
  • Broken black gram dal- 1 cup
  • Sugar- 3 cups
  • Water- 100 ml
  • Colour- (food grade) ¼ tsp
  • Saffron- a pinch
Method:
  • Soak the Black Gram Dal for 4 hours. Grind in medium jar at high speed for 30 sec till very soft without adding much water.
  • While grinding add colorant to the batter along with a pinch of salt. Make sugar syrup adding water to sugar and boil till single strand consistency.
  • Take a clean cloth and make a small hole in the center. Heat oil in a kadai. Place the batter on the cloth and tie it up with a thread.
  • Squeeze in batter into the oil like circle with loops around. Fry till crisp but do not over fry. Remove and soak in hot sugar syrup.
  • Soak for 5-8 minutes and remove from syrup and arrange on plates and serve hot.

Ice Cream

Yield: 2 Big Scoops

Ingredients:
  • Frozen milk cubes- 80g (approx 6 cubes)
  • Frozen mango- 80g
  • Liquid milk-20ml
  • Powdered sugar-40g
  • Ice cream powder- 10g
  • Vanilla essence/ mango essence-10 drops
Method:
  • Combine all ingredients in a blender.
  • Blend at low speed until ice is crushed, then blend at high speed until mixture is very thick and creamy.
  • Serve immediately or, if firmer texture is desired, freeze for about 1 hour.

Sesame Burfi

Yield: 5 Pieces

Ingredients:
  • Sesame seeds- 1 cup
  • Sugar-1 cup
  • Ghee- ½ cup
  • Cardamom powder- ½ tsp
Method:
  • Veral times till the they are crushed.
  • Place crushed Sesame Seeds on a saucepan with low flame. Add sugar immediately. Keep stirring on low flame till sugar melts completely. Add ghee if desired.
  • When the mixture becomes non sticky to the vessel sides, remove from fire. Pour into a greased plate, when little warm cut into desired shape.
  • Allow to cool completely. If handled when hot product shape may not be retained.

Calcium rich.