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:
  • Make a paste of Ginger and Green Chilli in small jar using speed 4.
  • Soak Dal for two hours. Grind to coarse rawa consistency, with Salt, Curd, Green Chilli Paste and Turmeric Powder using big or medium jar at high speed for about 30 sec.
  • Keep in thin idli plate and steam. Cut into big pieces of Dhokla. Sprinkle chat masala and coconuts/coriander.
  • Remove and serve with mint chutney.
  • This is an ideal food to control diabetes.

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.