Red Velvet Cake

Ingredients :

500g plain flour

500g golden caster sugar

2 tbsp cocoa powder

1 tsp bicarbonate of soda

½ tsp salt

250g butter, extra for greasing

200g dark chocolate, broken into pieces

2 large egg

200g natural yogurt

400g boiled beetroot

4 tbsp red food colouring

Method :

1. Heat oven to 180C/160C fan/gas 4.

2. Starting by greasing and lining 2 x 20cm round tins.

3. Mix half the flour, sugar, cocoa, bicarb and ¼ tsp salt in a large mixing bowl.

4. Gently melt half the butter and chocolate together in a saucepan.

5. Blend one egg and half the yogurt and beetroot in a blender until fairly smooth. Put the kettle on.

6. Put the beetroot mix, melted chocolate mixture into the flour mix and add 150ml boiling water, then stir to combine. Stir in half the food colouring and divide the mixture between the tins. Bake for 25 mins until a skewer poked into the centre comes out clean. Leave the cakes on a wire rack to cool completely.

For the Frosting

Ingredients :

200g full-fat soft cheese, at room temperature

250g butter

400g icing sugar

2 tsp vanilla extract

Method :

To make the frosting, briefly beat together the soft cheese and butter, then beat in the icing sugar and vanilla. Use a little to sandwich the cooled cakes together, then swirl the rest all over the sandwiched cakes. Sit the cake somewhere cool to set a little before serving.

Khejur Pitha

Ingredients:

• Semolina/Shuji- 1 cup
• Flour -1/2 cup
• Egg- 1
• Sugar - 1/4 cup or your taste
• Salt - 1/8 ts
• Clarified butter/Ghee/oil- 1 Tbs
• Baking powder- 1/4 ts
• Warm milk- 4 Tbs
• Oil - for deep fry

Procedure:

1. Take shuji, flour, sugar, salt, baking powder and ghee in a large bowl, and mix it well.
2. Now add the egg and knead the dough. If dough is too dry spread milk and knead it. Dough must not be too dry or too soft. It should be soft enough so that you can make balls with that. If it is not necessary do not use milk.
3.  Make small balls from the dough.
4. Take one ball and shaped it like an egg, then spread it on top of a colander thinly and start to fold from one end and finish it to another end and close it.
5. In the same process make all the pitha.
6. Now heat oil in a pan.
7. When oil is heated enough, add 3/4 pitha into it, stir it and fry it slowly until it turns to deep golden brown all over and then take it out from oil to a paper tissue. Do not make it hurry otherwise your pitha will remain uncooked inside.
8. Fry rest of the pitha in the same process and serve it.
9. You can preserve this pitha in a airtight box for 2/3 weeks. To preserve make sure your pitha is cool down.

Kanelbullar

Ingredients:

Buns:

• 35g yeast
• 100g sugar
• 300ml Milk
• 1 egg
• 120g butter
• 1 tsp salt
• 1 tbs ground cardamom
• 750g flour

Fillings :

• 100g butter
• 50g sugar
• 2 tbs cinnamon 

Glaze : 

• 1 egg
• 2 tbs water
• pearl sugar

 Method:

Stage1:

Crumble the yeast in a bowl and stir in a few tablespoons of milk.

Melt the butter and pour the milk on it.

Add the rest of the ingredients and knead the dough in a dough mixer for 10-15 minutes.

Let the dough rise while covered at room temperature for 30 minutes.

Stage 2:

Roll out the dough so it is about 3mm thick and 30cm wide.

Spread the room-temperature butter on top.

Make a mixture of sugar and cinnamon and sprinkle it over the dough.

Roll the dough the long way and cut the roll into about 25 slices.

Place them with the cut edge upward in paper molds.

Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.

Stage 3:

Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top.

Bake in the oven (220C) for 5-6 minutes. Allow to cool on a rack.

Sticky Rice With Mango

Ingredients :

• Coconut sticky rice
• 1 cup sweet rice or sticky rice
• ¾ cup coconut milk
• 1/3 cup sugar
• ½ tsp. salt
• Coconut topping sauce
• ½ cup coconut milk
• ½ tsp. salt
• 1/2 tsp. corn sturch

Method :

1. Soak sticky rice with water at least 1 hour
2. Meanwhile mix ¾ cup coconut milk with 1/3 cup sugar and ½ tsp. salt stir it until sugar dissolves.
3. After soaking the rice rinse water off until having water about ¼ inch above the rice.
4. Put it into a microwave for about 3 minutes. Check on rice if it is not cooked, turn it with a fork. Cooked in microwave another 2 minutes or until it’s cooked.
5. Pour coconut mixture into cooked sticky rice, stir until mixture cools rice. Let it set about 30 minutes.
6. Meanwhile make the coconut topping sauce by mixing coconut with corn starch and salt, stir until it’s mixed well then put it on heat on medium low heat until it boils turn the heat off.
7. Peel mango cut it into bite sizes.
8. In a serving plate put sticky rice on one side and mango on another side drizzling coconut tomilk pping on top of the sticky rice.