Eggless Hungarian Tart

 

Ingredients

250g butter

1/2 cup sugar

2 tsp vanilla essence

2 cups self raising flour 

225g jam

Method

• mix butter and sugar together in a mixing bowl
• mix in the vanilla essence
• add flour and mix until you form a soft dough
• press 3/4 of the dough into a lined baking tray (27cm x 23cm)
• make some holes in the dough usig a fork so jam gets in the dough
• layer jam over the dough
• grate the remaining dough on top
• bake at 180° for 25 minutes or until slightly brown on the edges 

* you can also add in 1 egg when mixing butter and sugar together if you prefer hungarian tart with an egg. the eggless version makes a shortbread kind of texture jam biscuit

* if you are using an egg add ½ cup more flour to mixture

Dhall Gulgulas / Woorinde / Wurinde

Ingredients 

1/2 cup boiled and drained gram dhall

2 Tbsp elachi powder

2 Tbsp butter

1 cup dedicated coconut 

1 cup sugar

For the batter:

1 cup self raising flour 

1 cup cake flour

1 tbsp butter

cold water for dough 

Method

* boil gram dhall until it is soft and all water is drained 

Mash dhall with fork and add butter, elachi powder, desicated coconut and sugar

Mix well, grab small portions of batter and roll into balls

Cover and place in freezer overnight 

Batter

* rub butter into self raising and wheat flour

Add enough water to make a sticky but firm dough

Remove dhall/ wurinde balls from freezer 

Dip each ball into batter until it is completely covered by the batter

Deep fry until golden brown

Drain on paper towels

Tips

Make wurinde balls the night before purtassi prayer and place in freezer, this prevents the gulgulas from bursting and leaking dhall whilst frying the next day.

Melting Moments Butter Biscuit

 Here’s a classic Melting Moments recipe—perfect for a sweet, buttery treat that literally melts in your mouth!

Ingredients:

• 1 cup (225g) unsalted butter, softened
• ½ cup (60g) powdered sugar, sifted
• 1 ½ cups (190g) all-purpose flour, sifted
• ½ cup (65g) cornstarch, sifted
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat Oven: Set your oven to 350°F (180°C). Line a baking tray with parchment paper.

2. Make the Cookie Dough:

   • In a large bowl, beat the butter and powdered sugar together until light and fluffy.
   • Add the vanilla extract and mix.
   • Gradually sift in the flour, cornstarch, and salt, mixing until a soft dough forms.

3. Shape the Cookies:

   • Roll small balls of dough (about 1-inch/2.5cm in diameter).
   • Place them on the prepared baking tray, spaced slightly apart.
   • Gently press each ball down with a fork to create a pattern.

4. Bake:

   • Bake for 12–15 minutes, or until the edges are lightly golden.
   • Let them cool on the tray for a few minutes before transferring to a wire rack to cool completely. decorate with melted chocolate.

   • Tips:

     • Store the cookies in an airtight container for up to a week.
     • You can add lemon zest or passionfruit pulp to the filling for a tangy twist.

     
     

     
     

     
     

No Bake Granola Cups

 

Ingredients:

• 2 cups Future Life Granola Crunch
• 1/2 cup unsweetened peanut butter
• 1/4 cup maple syrup
• 100g dark chocolate (for melting)

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Instructions:

1. Prepare the Granola Mixture:

   • In a large mixing bowl, combine the Future Life Granola Crunch, unsweetened peanut butter, and maple syrup. Stir until all the granola is well coated and evenly mixed.

2. Form the Cups:

   • Line a muffin tin with cupcake liners.
   • Take small portions of the granola mixture and press them firmly into the bottom and up the sides of each cupcake liner to form cups. Ensure they are well-packed to hold their shape.
     

3. Melt the Dark Chocolate:

   • In a microwave-safe bowl, melt the dark chocolate in 20-30 second intervals, stirring in between, until smooth and fully melted.

4. Fill the Cups:

   • Spoon the melted dark chocolate evenly over each granola cup, covering the top completely. You can use a spoon or a small spatula to spread the chocolate evenly.

5. Chill and Set:

   • Place the muffin tin in the refrigerator for about 30 minutes, or until the chocolate has hardened and the cups are set.

6. Serve:

   • Once set, remove the granola cups from the muffin tin and peel off the cupcake liners. Enjoy your no-bake healthy granola cups as a delicious snack or dessert!

Store any leftovers in an airtight container in the fridge for up to a week. Enjoy!

Blueberry Muffins

 

INGREDIENTS

2 cups self raising flour

pinch of salt

1 ¼ cups sugar

8 tablespoons butter melted and cooled

¼ cup oil

2 eggs

2 tsp vanilla extract

½ cup milk

1 ½ cup blueberries fresh or frozen

SYRUP

1 cup blueberries

2 tablespoon lemon juice

2 tablespoon sugar

METHOD

• whisk eggs and sugar together until light and fluffy
• mix in oil, butter, vanilla and milk and beat well
• sift in flour
• roll blueberries in 1 tablespoon flour ( this prevents berries from sinking to the bottom when in oven)
• fold in blueberries to the mixture
• now make the syrup by bringing blueberries, sugar and lemon juice to a boil on the stove
• mash all the blueberries to get a syrup
• line a muffin tray with lining or cupcake cases and spoon batter into tray filling each cup until its  3/4 fill
• add 1 tsp of syrup on top of each muffin
• bake for 15 minutes or until light brown

Kolkutter/ South Indian Prayer Snack

This sweet snack is served as an offering to Goddess Laxmi during laxmi prayers as well as to Goddess Kali during Porridge Prayers 

Ingredients:

- 1 cup rice flour

- 1 cup condensed milk

- 1/2 cup desiccated coconut

- 1/4 cup almonds, chopped or sliced

- Rama butter (ghee) for frying

 1 tsp elachi powder

Instructions:

1. In a heavy-bottomed pan, heat a tablespoon of rama butter (ghee) on low heat.

2. Add the rice flour to the pan and stir continuously to roast it gently. Keep the flame low to prevent burning. Roast the rice flour until it turns golden brown and gives off a nutty aroma. This will take around 5-7 minutes. Remove the roasted rice flour from the pan and let it cool.

3. In the same pan, add another tablespoon of rama butter (ghee) and lightly toast the chopped or sliced almonds until they become golden and fragrant. Set aside the toasted almonds.

4. In a mixing bowl, combine the roasted rice flour, desiccated coconut,elachi powder and toasted almonds.

5. Pour the condensed milk into the bowl with the dry ingredients. Mix everything together until well combined. The mixture should come together to form a dough-like consistency.

6. Take small portions of the mixture and shape them into finger-like structures, similar to thin cylindrical sticks.

10. Serve the delicious South Indian Kolkutter as a sweet and crunchy delight to relish with family and friends. Store any leftover kolkutter in an airtight container to retain its crispiness.

The South Indian Kolkutter is a delightful treat loved by all ages. With the rich flavors of roasted rice flour, the creamy sweetness of condensed milk, the nutty crunch of almonds, and the delightful touch of desiccated coconut, it brings a burst of flavors and textures to your taste buds. Whether served during festivals, special occasions, or enjoyed as an afternoon snack, the Kolkutter is sure to leave everyone wanting more. Enjoy the delectable goodness of this traditional South Indian delicacy and savor the love and warmth it brings to your celebrations.

Vadda / Vede / Vadde

Ingredients:

- 1 cup pea dhall (yellow split peas)

- 1 teaspoon jeera seeds (cumin seeds)

- 2-3 dry red chillies (adjust to taste)

- 1-inch piece of ginger, peeled

- 3-4 garlic cloves, peeled

- 2-3 green chillies (adjust to spice preference)

- Handful of fresh coriander leaves, chopped

- 1 shallot, finely chopped

- 1 small onion, diced

- A pinch of hing (asafoetida)

- Fine salt, to taste

- Banana leaves (or parchment paper) for flattening vaddas

vegetable oil for frying

Instructions:

1. Rinse the pea dhall thoroughly and soak it in water overnight or for at least 6 hours.

2. Drain the soaked pea dhall and add it to a food processor or blender.

3. To the food processor, add jeera seeds, dry red chillies, ginger, garlic, and green chillies. Grind the mixture to a coarse paste without adding water. The mixture should be soft and pliable.

4. Transfer the ground mixture to a mixing bowl.

5. Add chopped fresh coriander, finely chopped shallot, diced onion, hing, and fine salt to the bowl with the ground mixture.

6. Mix all the ingredients together until well combined, using your hands to form a smooth dough-like consistency.

7. Take small portions of the dough and roll them into small balls, then flatten each ball using the back of a spoon or your fingers.

8. Place a banana leaf or parchment paper on a flat surface and place the flattened vaddas on it.

9. In a deep frying pan or kadai, heat rama butter (ghee) or vegetable oil on medium heat.

10. Once the oil is hot, carefully slide a few vaddas into the hot oil and fry them until they turn golden brown and crispy on both sides. Fry them in batches to avoid overcrowding the pan.

11. Using a slotted spoon, remove the fried vaddas from the oil and place them on a paper towel to drain any excess oil.

12. Serve the savory and crunchy South Indian Vadda or Vede with chutney or sambar as a delicious snack or appetizer.

The South Indian Vadda or Vede is a flavorful and crispy delicacy that perfectly complements a cup of tea or coffee. The combination of ground lentils and aromatic spices creates a burst of savory flavors that are sure to delight your taste buds. Whether served during festive occasions or as an evening snack, these savory lentil fritters are bound to become a favorite among family and friends. Enjoy the tradition and taste of South India with this delectable vadda recipe!

Gulgoola - Sweet and Fluffy Fritters

Ingredients:

- 1 cup self-raising flour

- 1 cup whole wheat flour

- 1/2 cup desiccated coconut

- 1/2 cup sugar (adjust to taste)

- 1/2 cup milk

- 2 tablespoons rama butter 

- Vegetable oil for deep frying

Instructions:

1. In a mixing bowl, combine the self-raising flour, whole wheat flour, desiccated coconut, and sugar. Mix the dry ingredients well to ensure even distribution.

2. Add the melted rama butter (ghee) to the dry mixture and mix it thoroughly. The butter will help to bind the ingredients together and add a rich flavor to the gulgoola.

3. Gradually add the milk to the mixture while stirring continuously. Mix until you achieve a smooth and thick batter. The consistency should be similar to that of pancake batter.

4. Cover the batter with a clean cloth and let it rest for about 10-15 minutes. Resting the batter allows the flavors to meld, resulting in a more flavorful gulgoola.

5. In a deep frying pan or kadai, heat vegetable oil on medium heat for deep frying the gulgoola.

6. Once the oil is hot, use a spoon or your hands to drop small portions of the batter into the hot oil. Fry the gulgoola in batches, making sure not to overcrowd the pan.

7. Fry the gulgoola until they turn golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and place them on a paper towel to drain any excess oil.

8. Serve the sweet and fluffy gulgoola as a delightful dessert or snack. They can be enjoyed warm or at room temperature.

Gulgoola is a beloved traditional sweet in South India, and this recipe brings out its delightful flavors and texture. The combination of self-raising flour, whole wheat flour, desiccated coconut, and sugar creates a delectable treat that is sure to be a hit with both kids and adults. The use of rama butter (ghee) adds a luscious touch to the fritters, while deep frying them in vegetable oil ensures they achieve the perfect golden brown and crispy exterior. Enjoy these sweet and fluffy gulgoola with your loved ones on any occasion or as a special treat to savor the rich flavors of South India.

Hungarian / Jam Tarts

 Ingredients

250g butter

1 cup sugar

1 tsp vanilla essence

4 tsp baking powder

4 cups flour

2 eggs

Strawberry or apricot jam

1/4 cup oil

Method

• Preheat your oven to 180°C (350°F). Grease a baking tray with a bit of oil or butter to prevent sticking.
• In a large mixing bowl, cream together the butter, sugar, eggs and oil until light and fluffy. You can use an electric mixer or do it by hand with a wooden spoon.
• Add the vanilla essence and mix it into the butter-sugar mixture.
• In a separate bowl, combine the baking powder and flour.
• Gradually add the flour mixture to the butter-sugar mixture, stirring well after each addition. The mixture will become crumbly.
• Spread the dough evenly onto the greased baking tray, pressing it down to form a smooth, even layer.
• Spread a layer of strawberry or apricot jam over the dough, leaving a small border around the edges.
• Grate remaining dough over the jam 
• Place the baking tray in the preheated oven and bake for about 25-30 minutes, or until the edges are golden brown.
• Once baked, remove the tray from the oven and allow the jam tart to cool on a wire rack.
• Once cooled, cut the tart into squares or rectangles and serve.

Note: You can adjust the baking time according to your oven's temperature and the desired level of browning. Enjoy your delicious jam tart!

Moist Decadent Chocolate Cake

 

This cake was a super hit in my household, this recipe is completely fool proof and it is a fluffy moist decadent chocolate cake.

INGREDIENTS

Butter, for greasing the pans

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups  cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon fine salt

1 cup milk

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon  vanilla essence

1 cup freshly brewed hot coffee

METHOD

• Preheat oven to 180 degrees and grease a square or rectangular oven tray
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
•  In another bowl, combine the milk, oil, eggs, and vanilla. 
• With the mixer on low speed, slowly add the wet ingredients to the dry.
•  With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
• Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. 
• Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Muesli Biscuits

 

Ingredients

250g butter

1/2 cup brown sugar

1 egg

1/2 cup flour

1/2 tsp baking powder

1/2 tsp ground cinnamon

2 cups muesli

1/3 cup raisins

1/2 cup chopped pecan nut

1/3 cup crunchy peanut butter

Method

• Preheat oven to 180 degrees
• Lightly grease 2 baking sheets 
• cream butter and sugar until light and fluffy 
• Beat in peanut butter and the the egg
• Sift together flour, baking powder, cinnamon and add to mixture
• Stir well, add the muesli ,raisins and pecan nuts
• Stir until all the ingredients are mixed properly
• Drop a rounded tablespoon of dough on the prepared baking sheets spacing them about 25.5 cm apart 
• press gently with the back of the spoon to spread into a round 
• bake for about 15 minutes until lightly colored
• remove from oven and allow to cool

Moist Vanilla Sponge Cake

INGREDIENTS 

2 cups castor sugar

4 large eggs

1 cup oil

1 tsp vanilla essence

3 cups self raising flour

1 tbsp baking powder 

1 cup milk

METHOD

• Whisk castor sugar and eggs in a mixer until light and fluffy
• Add oil and vanilla essence, mix well
• Add sifted flour and baking powder to mixture alternating with milk
• Pour creamed mixture into greased round cake tin and bake in oven for 25 minutes at 180°C
• Cut cake into 2 layers or 3 layers if desired when cooled and decorate with icing and top with strawberries. 

ICING

INGREDIENTS 

50g unsalted white butter

1 tsp  vanilla essence 

2 cups icing sugar

METHOD 

• Whisk ingredients in mixer until light and fluffy

Carrot Cake

 * This recipe can also be used for carrot cake muffins

You Will Need:

For the Carrot Cake:

• 4 cups grated carrots

• 1 cup brown sugar

• 4 large eggs

• 1 ½ cups white sugar

• 1 cup vegetable oil

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 3 teaspoons ground cinnamon

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 1/2 cup (50g) coarsely chopped pecans (for topping the cake)

Cream Cheese Icing 

• 4 tablespoons unsalted butter, at room temperature
• 225g cream cheese
• 4 cups powdered sugar, more for a stiffer frosting, sifted if lumpy (add more or less depending on desired consistency)
• ¼ teaspoon vanilla extract
• salt to taste (salt balances the sweetness)

Cake Method:

In a medium bowl, combine the grated carrots with the brown sugar. Mix well and set aside for 10 minutes to let the carrots soften and release some moisture.

Preheat the oven to 180°C .

Grease and flour two 9-inch round cake pans or line them with parchment paper.(can also use an oven tray)

In a large bowl, whisk together the eggs, white sugar, vegetable oil, and vanilla extract until smooth and well blended.

Stir the carrot and brown sugar mixture into the wet ingredients.

In a separate bowl, sift together the flour, ground cinnamon, baking soda, and salt.

Gradually fold the dry ingredients into the wet mixture, mixing until just combined.

Gently fold in 1/2 cup of pecans into the batter.

Divide the batter evenly between the prepared pans.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Once cooled and frosted, sprinkle the remaining 1/2 cup chopped pecans over the top of the cake.

Cream Cheese Frosting Method:

Mix butter, cream cheese, salt and vanilla essence together.

Gradually add Icing sugar and mix until desired consistency of icing is reached. Use more icing sugar for a stiffer frosting and less for a piping consistency.

Banana and chocolate chip muffins

INGREDIENTS

6 bananas
2 cup sugar
4 eggs
1 cup oil
4 cups flour
1 tsp baking powder
2 tsp baking soda / bicarbonate of soda
1 tsp salt
1/2 cup milk
2 tsp vanilla essence
chocolate chips

METHOD

• Preheat oven to 150°
• In a large bowl combine eggs and sugar and beat well
• Add oil and beat well
• In a separate bowl mash bananas and add to egg mixture
• Add dry ingredients and chocolate chips alternately with milk
• Line muffin tray with baking cups and fill eah cup halfway with muffin mixture
• Bake for 15 minutes or until toothpick comes out clean when inserted into muffins

Quick and Easy Vanilla Sponge Cake

INGREDIENTS

125g butter
250 ml sugar
2 tbsp vanilla essence
3 eggs
500 ml cake flour
1 tbsp baking powder
1/2 tsp salt
2 cups milk

Chocolate Ganache Icing

2 slabs milky bar
4 tbsp dessert cream

Butter Icing

100 g butter softened
500 ml icing sugar
1 tsp vanilla essence
+ - 2 tbsp milk

METHOD

• Preheat oven to 180° and grease a round cake tin
• Cream butter and sugar together until light and creamy
• Add vanilla essence
• Separate egg yolks from egg whites and add only the egg yolks to batter one at a time mixing well after each addition 
• Sift the flour , baking powder & salt together
• Fold into the creamed mixture, alternating with milk
• Lastly fold in the egg whites to mixture gently
• Pour mixture into cake pan and bake until golden in color or when knife comes out clean when inserted into cake
• Ice the cake with either the chocolate ganache icing OR the butter icing

ICING

   

Chocolate ganache 

• Melt chocolate and mix dessert cream into melted chocolate
• Spread over cake , garnish the top of cake with grated chocolate of your choice 

Butter Icing

• Cream butter and icing sugar together
• Add vanilla essence and enough milk to make a soft spreading consistency
• Spread over cake and garnish with decorations of your choice

* 2 cakes can be made and sandwiched together with icing

Hungarian Tart / Jam Tarts

INGREDIENTS

250g butter
1 cup Sugar
3 Eggs
3 1/2 Cups flour
6 tsp baking powder
2 tsp vanilla essence

METHOD

• Cream butter 
• Add Sugar and mix well
• Add Eggs and vanilla essence and mix well
• Add flour & Baking powder 
• Make a soft dough
• Grease oven dish and press 1/3 of the dough into oven dish
• Smooth jam over dough
• Grate the balance of the dough and sprinkle it over the jam
• Bake for + - 15 minutes at 180°
• Cut into squares when cooled

Chocolate Lamingtons

INGREDIENTS

500 ml sugar
4 extra large eggs
250 ml (1 cup) sunflower oil
5 ml (1 t) vanilla essence
420 g (750 ml) cake flour
15 ml (1 tbs) baking powder
3ml (½t) salt
125ml (½ cup) Milk


Chocolate Syrup

600 g (750 ml) sugar
80 g (200 ml) cocoa powder
375 ml (1½ cups) hot water
10 g butter 

Desiccated coconut, for coating

METHOD

Vanilla Sponge

•  Preheat the oven to 180⁰C.  Grease and line a 25 x 30 cm oven tray. 
•  Beat the sugar and eggs together until light and fluffy. 
•  Add the oil and vanilla essence, and mix well. 
• Sift the flour, baking powder and salt together and add to the egg mixture alternatively with the milk.  Spoon the mixture into the prepared tray and bake for 30- 35 minutes 
• Allow to cool and cut into squares.
• Dip cooled squares into chocolate syrup and the coat with dessicated coconut

Chocolate Syrup

•  Place the sugar, cocoa, and water in a saucepan and bring to the boil while stirring. 
•  Remove from heat and add the butter.

Milk Tart

INGREDIENTS

Base:
1 pkt Tennis biscuits
150g butter

Filling :
4 cups milk
1 tblsp butter
1 cup sugar
1 tsp vanilla essence
2 eggs
3 tblsp flour
3 tblsp cornflour

*Cinnamon for sprinkling


METHOD

Base:

• Melt the butter. 
• Combine with crushed biscuits and press into 2 large tart pans. Refrigerate for 2 hours

Filling:

• Boil milk with butter. 
• In a bowl, mix remaining ingredients into a paste. 
• Add to boiling milk and stir until thick.
• Pour into your biscuit bases. 
• Turn a spoon over the bowl and pour liquid onto spoon, so that the hot tart mixture doesn’t disturb the base. 
• Sprinkle with cinnamon and leave to cool sufficiently to refrigerate.

Melting Moments

INGREDIENTS

250g butter
1/2 cup icing sugar
1 cup self raising flour
1 cup corn flour
Melted chocolate
Icing sugar for topping

METHOD

• Preheat oven to 180°c
• Cream butter and icing sugar
• Add the self raising flour and corn flour to make a dough
• put dough through a stat nozzle and pipe rosettes
• Bake for about 15 minutes or until biscuits are light brown in colour
• Allow to cool , the dip biscuits in chocolate or drizzle with icing sugar
• The biscuits can also be piped into 5cm long patterns and then sandwiched together with chocolate

Poppyseed Delight

INGREDIENTS

3 extra large eggs
250 ml sugar
125 ml cooking oil
250 ml self-raising flour
175 ml plain yoghurt
125 ml dessicated coconut
60 ml poppy seeds

Lemon Icing

30 ml butter
375 ml icing sugar
5 ml grated lemon rind
30-45 ml fresh lemon juice

METHOD

• Beat eggs and sugar until light and fluffy.
• Add oil and beat well.Sift flour and yoghurt, coconut and poppyseeds.
• Pour into a greased 20 cm x 24 cm tin. Bake in a preheated oven at 180°C for 35 to 40 minutes.
• Leave to cool in a container.
• For icing- Cream butter, icing sugar and rind together.Add enough juice to mixture to make it light and creamy, and of a spreadable consistency. ice the top of the cake and cut into squares.