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Categories
Desserts & Baking

Light Coffee Cakes

Print Product
 Light Coffee Cakes
Course Desserts
Cuisine Desserts
Brands Brown & Polson
Servings
Ingredients
Course Desserts
Cuisine Desserts
Brands Brown & Polson
Servings
Ingredients
Recipe Notes
  • Beat egg and sugar together till light and creamy.
  • Sift flour with baking powder and salt and add to creamed mixture. Blend in milk and melted butter.
  • Pour into greased pan and bake at 175 degrees C ( 180 degrees F) for 25 minutes.
  • Cut into squares and serve.
Categories
Desserts & Baking

Gulabi Narial Kheer

Print Product
 Gulabi Narial Kheer
Course Desserts
Cuisine Desserts
Brands Brown & Polson
Servings
portions
Ingredients
Course Desserts
Cuisine Desserts
Brands Brown & Polson
Servings
portions
Ingredients
Recipe Notes
  • Select any scented variety of roses. Pluck the petals. Boil Milk along with rose petals, till it reduces to half, Add Sugar, Cardamom powder, and thicken with Brown & Polson Custard Powder and boil further till it is of thick Consistency.
  • Remove from fire add the fresh coconut milk and grated coconut. Stir well.
  • In a separate pan heat ghee and fry the cashews till golden brown and garnish the kheer. Serve hot or cold.
Categories
Ketchup & Dressings

Mustard Devil Eggs

Print Product
 Mustard Devil Eggs
Course Appetizers and Starters
Cuisine Continental
Brands Best Foods
Servings
portions
Ingredients
Course Appetizers and Starters
Cuisine Continental
Brands Best Foods
Servings
portions
Ingredients
Recipe Notes
  • Shell and cut the hard boiled egg half lengthwise.
  • Scoop out the egg yolk in a bowl.
  • Mash the yolk, add mayonnaise, onion and mustard , mix well and keep aside to cool.
  • Place a scoop of mixture in all the egg halfs and serve cold, garnished with red chilli flakes and fresh coriander leave.
Categories
Base Sauces and Gravies Ketchup & Dressings

Veg Manchurian

Print Product
 Veg Manchurian
Course Appetizers and Starters, Main Course
Cuisine Chinese, Continental
Brands Best Foods
Servings
people
Ingredients
Course Appetizers and Starters, Main Course
Cuisine Chinese, Continental
Brands Best Foods
Servings
people
Ingredients
Recipe Notes

For Gravy

  • Heat oil in pan and stir-fry ginger and garlic for 30 seconds on medium heat. Add celery, red and green chillies and stir-fry for another 30 seconds.
  • Add dark soy sauce, of sauce and mix well. Add vegetable stock and bring to boil. Reduce heat and add corn flour (dissolved in water) and stir-cook for 2 minutes till sauce thickens.

For Manchurian Balls

  • Mix finely chopped cabbage, carrots, capsicum, spring onions with greens and french beans with refined flour and corn flour.
  • Shape into lemon sized balls and deep fry in oil. Drain on absorbent paper.

For Serving

  • Add manchurian balls and vinegar in the gravy and stir lightly to mix well. Cool for another minute and garnish with spring onions.
  • Serve hot with cooked rice.
Categories
Desserts & Baking

Gulab Jamun

Print Product
 Gulab Jamun
Course Desserts
Cuisine Desserts
Brands Rex
Servings
Ingredients
Course Desserts
Cuisine Desserts
Brands Rex
Servings
Ingredients
Recipe Notes
  • In a large mix together grated khoya, maida (all purpose flour), cardamom powder and baking powder. Mix until well combined.
  • Add melted ghee to the bowl. Use your fingers to mix ghee with the khoya and maida
  • Start adding warm milk, little by little until it all comes together as a dough. Don’t knead the dough too much. Just bring it all together to a smooth dough. Cover and let it rest for 20 minutes.
  • Meanwhile to wide a pan add sugar, water, cardamom powder, rose water and kewra essence (if using).
  • Bring it to a boil. Add lemon juice. Then lower the heat and let the syrup simmer for 5 to 6 minutes. Once it’s a little sticky after 5 minutes, remove pan from heat and set aside. Keep it warm.
  • Now give a quick knead to the dough. Make a small ball out of it. Work with soft hands and squeeze the ball between your palm to shape it. Form a smooth round ball with no cracks
  • Repeat with the remaining dough. You'll get 14 balls of 15 grams each.
  • Heat oil in wide kadai/pan on medium heat. Heat oil for 5 minutes on medium heat and then lower the heat to low-medium. Add the jamuns to the warm (not hot) oil. Fry until golden-brown. This will take few minutes, keep rotating the jamuns regularly with a spatula so that they get cooked evenly.
  • Once they are dark brown in color, remove them from the oil.
  • Drop the gulab jamuns in warm (not hot & not cold) sugar syrup. Let it soak the syrup for at least 30 minutes.
  • Garnish with pistachios and serve warm or cold. You may also decorate them with edible silver leaf (chandi ka vark).
Categories
Desserts & Baking

Khaman Dhokla

Print Product
 Khaman Dhokla
Course Appetizers and Starters
Cuisine Indian
Brands Rex
Servings
Ingredients
Course Appetizers and Starters
Cuisine Indian
Brands Rex
Servings
Ingredients
Recipe Notes
  • Take besan in a bowl. Add salt, turmeric powder, ginger chili paste, lemon juice mix well and add lukewarm water and mix. Avoid lumps and make a smooth paste. Keep aside for 20 mins.
  • Grease a thali or container.
  • Now in the same bowl which we have kept for 20 mins, add hing, 1.5 tsp. sugar, 1 tsp. oil, baking powder, baking soda, and citric acid. Whisk briskly. Pour batter into the greased container and place it in the steamer.
  • Cover with the lid and steam for 25 minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
  • Take a tadka pan and remaining oil, and mustard seeds. When the seeds begin to crackle, add curry leaves, green chilies, coriander leaves, and 1/2 cup water with 1/2 tsp sugar. Bring to a boil, let it cool little, and then add it over steamed dhokla.
Categories
Base Sauces and Gravies

Crispy Chicken

Print Product
 Crispy Chicken
Course Main Course
Cuisine Continental
Brands Brown & Polson
Prep Time 11-15 minutes
Cook Time 11-15 minutes
Servings
people
Ingredients
Course Main Course
Cuisine Continental
Brands Brown & Polson
Prep Time 11-15 minutes
Cook Time 11-15 minutes
Servings
people
Ingredients
Recipe Notes
  • Take chicken strips in a bowl.
  • Heat sufficient oil in a wok.
  • Add refined flour, salt and Brown & Polson Corn flour in the bowl and mix well.
  • Deep-fry chicken strips in hot oil till golden and crisp.
  • Cut onion into halves and slice.
  • Take 4 tsps oil from the wok and add to another non-stick wok on heat.
  • Slice green chillies lengthwise.
  • Add onion to the oil and saute. Add green and red capsicum strips and saute well.
  • Add fried chicken, sliced green chillies, green chilli sauce and salt. Mix well and cook for a minute.
  • Serve hot
Categories
Base Sauces and Gravies

Seafood Tempura

Print Product
 Seafood Tempura
Course Main Course
Cuisine Continental
Brands Brown & Polson
Servings
Ingredients
Course Main Course
Cuisine Continental
Brands Brown & Polson
Servings
Ingredients
Recipe Notes
  • For the dipping sauce, mix together the ingredients and 1/4 cup (60 ml) cold water in a small bowl. Set aside.
  • Cut the squid hoods across into 1cm-thick rings and cut the tentacles into pairs. Remove the heads from the prawns and peel, leaving the tail intact. Cut the fish diagonally across into thick strips about the size of your index finger.
  • For preparing prawns, half-fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C. (If you don’t have a deep-fryer thermometer, test a cube of bread – it will turn golden in 30 seconds when the oil is hot enough.)
  • For the tempura batter, sift the plain flour, Brown & Polson Cornflour and 1/4 teaspoon salt into a large bowl. Just before you start cooking, gradually stir the soda water into the flour mixture until just combined. The batter should be a little bit lumpy, but if it seems too thick, add more soda water. (When the tempura is cooked, you want the batter to coat the seafood in a very thin, almost transparent layer.)
  • Drop the seafood pieces, in batches, into the batter, then lift out one at a time, and immediately drop into the hot oil. Deep-fry for 1 minute or until the batter is crisp and lightly golden, then use a slotted spoon or tongs to lift out. Drain on lots of paper towels. Repeat with remaining seafood.
  • Transfer the seafood tempura to a warm platter with the dipping sauce, sliced onions, carrots & cabbage and serve immediately.
Categories
Desserts & Baking

Chocolate Custard

Print Product
 Chocolate Custard
Course Desserts
Cuisine Desserts
Brands Brown & Polson
Servings
Ingredients
Course Desserts
Cuisine Desserts
Brands Brown & Polson
Servings
Ingredients
Recipe Notes
  • Mix all ingredients and boil over medium flame making sure no lumps are formed.
  • Remove the mixture and leave it to cool down at room temperature once it gets thick.
  • Spoon out in individual bowls and refrigerate for an hour
  • Serve chilled
Categories
Seasonings

Vegetable Fried Rice

Print Product
 Vegetable Fried Rice
Course Main Course
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Course Main Course
Cuisine Continental
Brands Knorr
Servings
people
Ingredients
Recipe Notes
  • Heat oil in the wok and add garlic, ginger and green chilli and stir at medium heat for 30 seconds.
  • Add spring onion white and stir for 15 seconds.
  • Add leeks, carrots, capsicum, cabbage, mushroom, baby corn and cauliflower and stir cook at high heat for 1-2 minutes.
  • Add rice, tofu, Knorr Aromat Seasoning Powder, soy sauce, vinegar, black pepper and stir to blend well for 2-3 minutes.
  • Remove from heat and serve hot garnished with spring onion greens.