Ingredients
chiroti rawa* – 1 cup
butter – 1 tbsp
thick coconut milk – cup
powdered sugar – cup
egg – 1
cardamom powder – tsp
rose essence – few drops
maida – as needed
icing sugar – to dust.
* if chiroti rawa is is much finer than ordinary rawa. if it is not available, lightly grind
ordinary rawa in mixer till it is like fine sand and use in the recipe.

Method
Combine all the Ingredients except the maida and mix well. Keep covered for hour.
If the mixture is very sticky, mix in a small maida to make a soft, slightly sticky dough.
Dip your fingers in oil and take a small ball of dough.( size of a marble) Flatten it on the back of a fork and roll up to form a small cylinder.
Shape all the dough thus and deep fry in moderately hot oil till crisp. Cool and roll in icing sugar. Store in a air tight container.
Courtesy : Chandri Bhat

Ingredients
maida – 2 cup
sugar – 1 cup
egg yolks – 6
thick coconut milk – 1 cup
cardamom and nutmeg powder – tsp, each
melted ghee – 1/3 cup, approx

Method
Mix maida with, cardamom and nutmeg powder. Combine sugar with cup water.
Dissolve over a low flame, simmer for two minutes and remove from fire and cool to room temperature.
Beat the yolks lightly and mix with coconut milk. Add sugar syrup and coconut milk mixture to maida and make a smooth batter.
Pour 1 tbsp of ghee in a deep 8″ square baking dish. Place the dish in a moderately hot oven. When the ghee gets hot, pour a thin layer of batter in it.
When it sets, pour some ghee again and then some batter. Use all the batter thus. Cool and cut bibinca into slices.
Courtesy : Chandri Bhat

Ingredients
mixed dry fruits
( raisins, sultanas, black currents) – 2 cup
chopped candied peel – 1/2 cup
brandy or rum – 4-6 tbsp
dark caramel syrup – 3 tbsp
grape or mixed fruit jam – 2 tbsp
strong black coffee – 1 tbsp
cocoa – 2 tsp
lime juice – 2 tsp
almond essence – few drops
vanilla essence – 1 tsp
mixed spice powder – 1 tsp
chopped walnuts – 2 tbsp
chopped cashew nuts – 2 tbsp
maida (all purpose flour) – 2 cup
sodium bicarbonate – tsp
salt – a pinch
butter – 1/2 cup
brown sugar – 1 cup
eggs – 4
caraway seeds to sprinkle on top
optional

Method
Mince the dry fruits, combine with peel and brandy. Place in an air tight container and allow to soak for a week. (Shake the container every day ).Grease a 10 inch square tin and line with two layers of butter paper. Grease the paper.
Combine all the Ingredients from caramel syrup to cashew nuts together and mix with fruits. Mix maida with soda and salt. Cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Fold in the maida and fruit mixture.
Pour in a prepared tin, sprinkle with seeds if desired, and bake in a moderate oven (170 C ) for 25 minutes. Reduce temperature to 150 C and bake till the cake is done.( about 45 minutes) .
Courtesy : Chandri Bhat

Ingredients
maida – cup
baking powder – tsp
mixed spice powder – 2 tsp
candied peel – cup, chopped
blanched almonds – cup, chopped
golden syrup – 1 tbsp
bread crumbs – cup
melted margarine – cup
jaggery powder – cup
apple – 1 medium, grated
carrot – 1 small, grated
raisins – 1 cup
currants – cup
sultanas – cup
grated rind and juice of one huge lime
eggs – 2
milk or beer – cup

Method
Mix all the Ingredients well and keep covered over night.
Pour in greased individual moulds and seal with double layer of foil. Pressure cook for 45-60 minutes. If making in one huge mould, pressure cook for 2 hours.
Open the cooker after 15 minutes.
Lift out the moulds. Cool slightly and turn out on a serving plate serve warm.
Courtesy : Chandri Bhat

Ingredients
For Base
maida – 1 cup
butter – 1/2 cup
powdered sugar – 4 tbsp
almond essence – 2-3 drops
for topping
dried apricots – 150 gm
maida – 4 tbsp
baking powder – tsp
salt – a pinch
almond essence – 2-3 drops
brown sugar – 3/4 cup
eggs – 2
lime rind – 1 tsp
raisins – 2 tbsp
chopped nuts – 2 tbsp
vanilla essence – 1 tsp

Method
Soak apricots over night in just enough water to cover them completely. Preheat the oven to 170 degrees C
Combine all the Ingredients for the base. Press into a tray,(9″/ 12″) greased and lined with butter paper.
Bake for about 20 minutes or till the mixture is firm. Meanwhile, drain the apricots from water; remove the seeds and chop the fruit.
Return to the soaking liquid and simmer till soft. Allow to cool. Mix the maida with baking powder and salt.
Beat brown sugar and eggs together. Mix in maida , dates, vanilla essence nuts and raisins.
Spread on the baked baser and bake further for 25-30 minutes or till the topping is set.
Cool and cut into bars.
Courtesy : Chandri Bhat

Ingredients
maida – 1 cup
powdered sugar – cup
butter – cup
rose essence – tsp
water – 1 tbsp, approx
for filling
copped dates – 1/2cup
butter – 1 tbsp

Method
Mix maida with powdered sugar.
Rub in the butter. Add essence and knead the dough lightly.
If the dough is crumbly, add water, small at a time and make a smooth dough.
Method for Filling
Combine butter and dates.
Sprinkle with very small water and heat gently till dates are softened. Cool.
Preheat the oven to 170 degrees C. Make lime size balls of dough.
Fill with dates and bake in till pale brown in color, about 15-20 minutes.
Cool and store in air tight container.
Courtesy : Chandri Bhat

Ingredients
butter – 10 tbsp
brown sugar – cup
golden syrup – cup
fresh cream – cup
walnuts – 1 cup, chopped
sifted maida – 1 cup
baking powder – 2 tsp
salt – tsp
powdered sugar – 1 cup
eggs – 2, separated
dark cooking chocolate – 75 gm
vanilla – 1 tsp
milk – 1 cup

Method
Preheat the oven to 180 degrees C
Prepare a10″ square cake tin, lined with butter paper.
Melt 4 tbsp of butter. Stir in brown sugar and heat till bubbling. Stir in syrup and cream.
Heat till it just starts to boil. Remove from fire. Mix in the nuts. Pour into the tin.
Melt chocolate in hot milk and allow to cool. Add vanilla.
Cream remaining butter with sugar and egg yolks.
Mix flour with baking powder and salt. Fold it into the creamed mixture alternately with
chocolate milk.
Fold in the stiffly beaten egg whites. Spread in the tin over the nut mixture.
Bake in till done ( about 45-50 minutes) Cool in the tin for 5 minutes and turn out on a plate. Cool and cut into pieces.

Ingredients
750 gm fish (cut into medium-sized pieces)
1 cup grated cheese
3 tbsp ground almond
2 eggs
1 tbsp milk
1/2 cup flour
1 cup dry breadcrumbs
2 tbsp ginger-garlic paste
2 tbsp sour curd
oil for deep frying the fish
salt to taste
For ginger sauce
1 tbsp finely grated ginger
4-5 black pepper
4-5 cloves
1/2 tsp mustard seeds
3-4 tbsp vegetable stock
1 tbsp vinegar
1 tsp soya sauce

Method
To make Almond fry fish .Mix the curd and ginger-garlic paste to prepare a marinate.
Sprinkle salt over the fish pieces and rub the marinate, and leave aside for 15 mins.
Combine the cheese, breadcrumbs and almonds. Beat the eggs, add the milk and blend well.
Dip each of the fish pieces first in flour, then egg mixture and lastly the almond mixture and fry in oil over a medium flame till they are golden brown.
Drain on tissue papers and serve with ginger sauce. To make ginger sauce. Crush the spices lightly in a mortar.
Heat the vegetables stock, add vinegar, Soya sauce and crushed spices and add three tbsp water.
Bring this mixture to a boil and cook on low flame for 4-5 mins and then strain the sauce.
Cool and serve with the fried fish.

Ingredients
10 medium potatoes
4 x 5ml spoons dried rosemary, crushed
1 wine glass of olive oil (extra virgin)
4 garlic cloves, crushed

Method
Scrub potatoes in their skins and cut into four.
Steam for ten minutes, then toss in olive oil, rosemary and crushed garlic.
Place the potatoes on a warmed baking tray and roast in hot oven for 30 minutes at 190C/375F/Gas Mark 5.
Serve immediately, the outside should be crunchy.

Ingredients
2 tablespoon(s) grated cheese
cup(s) milk
2 small onion(s) finely chopped
2 green chili(es) chopped fine
1 teaspoon(s) ginger finely chopped
8 bread slices
1 tablespoon(s) finely chopped coriander leaves
oil for deep frying
salt to taste

Method
Mix the milk, grated cheese, chopped onions, green chili(es), ginger, coriander leaves and salt in a bowl.
Spoon the mixture on to each bread slice and roll it tight.
Heat the oil for deep frying on high flame.
Drop in the rolls slowly.
Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color.
Drain on a paper towel.
Serve hot with: Green Chutney (Hari Chutney) and tomato ketchup.