Delon's Mishti Doi (Sweet Curd) recipe

 Ingredients

750 ml Yogurt with 3.2% or higher fat content e.g., 6.5% Balkan yogurt 

300 ml can of condensed milk (Carnation or Eagle brand)

Method

Whisk together and pour in small cups

Can add crushed cardamom seeds on the top. No need to mix. This is optional.

Refrigerate and serve cold.

Carrot Cake by Yvonne Pereira

Ingredients
2 cups of flour
2 cups sugar
1 1/4 cup of refined oil
4 eggs
1 cup nuts
2 tsps of cinnamon powder
2 tsps baking powder
1 tsp salt
3 cups grated carrot

Method
Beat eggs, sugar, flour and oil slowly to the batter.
Add the nuts and the grated carrots
Bake for 45 minutes for 375 Deg.

Finger Biscuits Dessert from Karen's recipe book

Ingredients

1 packet finger biscuits (Italian)
1 Tub sour cream
A little brown sugar
Fruit - Kiwi or Strawberries cut

Method

Layer biscuits at bottom of a dish.
Mix sour cream with a little brown sugar and pour/spread on biscuit layer.
Top with fruit - Kiwi or Strawberries.

Kasava Cake from Karen's recipe book

Ingredients

2 packets grated Kasava
1 packet shredded coconut
1 can condensed milk
1 egg
vanilla essence
 Little margarine

Method

Mix all the ingredients and bake till brown.

Cheese Cake from Karen's recipe book

Ingredients

2 packets Digestive Biscuits

1 stick Butter

1 packet Phili Cheese

1 tin Nestle cream

Pineapple and lemon jelly (1 packet each)

1 packet Dream whip

½ cup milk

1 tin pie cherry filling

Method

Crush the biscuits, butter and mix with the biscuits and fill it in a baking tray and keep in the fridge.

Mix Phili cheese, Nestle cream, jelly packets and dream whip and whisk into a smooth paste and refrigerate.

Before serving decorate with cherry pie filling. Keep in fridge.

Macaroons from Karen’s recipe book

Ingredients

3 Egg Whites

1 cup sugar

2 ½ cups desiccated coconut

Method

Beat the egg whites stiff. Add the sugar and beat well till it melts. Finally add coconut.

Grease a baking tray with butter and sprinkle some flour.

Pour mixture with a spoon

Baking time – 15 mins

Temp – 160 Deg

After baking take out immediately and place in a box.

Irish Cream Cake by Lonet Vaz Pereira

Ingredients

½ cup finely chopped pecans

½ cup finely shredded coconut

1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

¼ cup water

½ cup vegetable oil

¾ cup Irish Cream Liqueur

½ cup butter

¼ cup water

1 cup white sugar

¼ cup Irish Cream Liqueur

Method

Preheat oven to 325 F. Grease and flour a 10 inch bundt pan. Sprinkle chopped nuts and coconut evenly on bottom pan.

In a large bowl, combine cake mix and pudding mix. Mix in eggs, ¼ cup water, ½ cup oil and ¾ cup Irish Cream liqueur. Beat for 5 minutes on high speed. Pour batter over nuts in pan.

Bake for 60 minutes or until toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan while you prepare the glaze. To make the glaze, combine butter, ¼ cup water and 1 cup sugar in small pan. Bring to boil and continue boiling for 5 minutes stirring constantly with a whisk. Remove from heat and whisk in ¼ cup Irish cream.

Invert the cooled cake onto a serving platter. Prick top and sides of cake. Spoon glaze over top and brush onto sides until glaze is absorbed.

Bread Pudding by Lonet Vaz Pereira

Ingredients

8 slices bread

3 cups heavy cream

1 whole egg

3 egg yolks

1 ½ cup sugar

½ tsp nutmeg

½ tsp cinnamon

¼ cup rum

½ cup raisins or currants, steeped for 15 minutes in a cup of very hot water (reserve liquid)

Method

Preheat oven to 350F. Dice bread into cubes. Whisk together cream, whole egg, egg yolks, ½ cup sugar, nutmeg, cinnamon, and 1 tbsp of rum. Combine bread cubes and cream mixture.

Drain raisins and reserve liquid. Add raisins to bread mixture. Spoon mixture into soufflé cups. Place cups in baking pan filled with hot water ½ inch deep. Bake until a knife inserted in center of custards comes out clean, about 30 minutes.  Just before serving, combine reserved liquid and remaining sugar in a small pan and bring to a simmer, whisking constantly over high heat. When sugar turns amber, carefully whisk another ½ cup of hot water. Return to a simmer and cook until mixture becomes the consistency of syrup. Stir in remaining rum and return to heat for 15 seconds. Remove saucepan from heat and touch a match to sauce. Pour flaming caramel over puddings and serve.

Lemon Cake by Joshni Pereira

Ingredients

2/3 cup all purpose flour
¼ tsp baking soda
¼ cup soft unsalted butter
2/3 cup sugar - 3 Tbsp reserved
2 eggs separated
1 ½ tbsp lemon juice
1 tsp vanilla
1 ½ tsp lemon zest
¼ cup sour cream

Method

Preheat over to 325F. Line pans with parchment paper.

Place butter & sugar - reserving 3 tbsp.
Cream very well on medium speed until butter is light an pale in colour.
Add yolks one by one, mixing well after each addition.
Sift dry ingredients together and add half to the creamed butter & yolks.
Cream just to combine add sour cream with vanilla, lemon juice and zest, making sure to scrape down sides of bowl.
Add remaining flour and cream just until the mixture come together.
In a separate blow whisk the egg whites and reserved sugar to soft peaks & fold gently, into cake batter.
Pour batter into pans and bake at 325F for 20-25 minutes.

Apple Crisp by Khushbu Mujral

Ingredients

4 cups sliced apples (About 4 peeled apples either red delicious, cortel, or macs)
1/4 cup orange juice (no pulp)
1 cup sugar
A dash of salt (very little)
3/4 cup sifted all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter or margarine
2 "Skor" chocolate bars or Caramilk bars


Mound apples in buttered 9-inch pie plate (I just used a casserole baking dish), sprinkle with orange juice. Combine sugar, flour, spices, and dash salt; add in butter till mixture is crumbly; sprinkle over apples. Bake at 375 degrees for 45 minutes or till apples are tender and topping is crisp. Serve warm with vanilla ice cream. Serves 6.

Mango Mousse by Rohina Dhunjeeboy

Ingredients

1 tin kesar mango
1 large container of cool whip light
1 tin condensed milk
2 small sachets Gelatin

Method:
1. Soak Gelatin in water as instructed on the box
2. After it is cooled, mix cooled gelatin, cool whip and condensed milk
3. When the above is mixed, slowly fold in the mango
4. Refrigerate!

Ambrosia by Neela Saldanha

Ingredients

1 tin ready whipped cream (Cool Whip)
1/2 tin sweetened condensed milk
1.5 litre tin of fruit cocktail
2 tins of mandarin segments
Marshmallow - white (as much as you like)
Sweetened dessicated coconut (as much as you like)

Method

Drain the syrup from the fruit cocktail. Combine all the ingredients above in a bowl. Refrigerate for a few hours.

Mango Pudding by Chiara Pereira

Ingredients:
1 Kesar/Alphonso Mango Pulp Tin
1 yolk of an egg
1 packet Philadelphia Cream Cheese
1 cup Cool Whip
1 tbsp lemon juice
1 1/2 packet unflavoured Gelatin sachets
3 tbsp sugar

Method:
Heat a little water in a cup in the microwave for 1 minute. Add gelatin and stir. Put gelatin in a blender and whisk. Add the lemon juice and whisk. Add the yolk of the egg and whisk again. Add cream cheese, cool whip and mango pulp. Blend. Add the sugar. Pour into readymade graham cracker crusts or pour into mini wine glasses. Refrigerate for about 5-6 hours. Serve with whipped cream topping or mango slices.

Tip: You can put the mango pudding in readymade graham cracker crusts (check the baking aisle in your superstore) or in an ordinary glass dish. For a better presentation, I like to put the pudding in small plastic wine glasses (dollar store) and then top it with canned whipped cream, a drizzle of mango pulp and shaved chocolate. I also sometimes put the pudding in readymade chocolate tarts found at the grocery stores

Ruffina's Toss Cake

Ingredients1 can crushed pineapple (medium)
1 – 16 oz can of cherry pie filling*
1 box yellow cake mix (Betty Crocker or another variety)
1 cup sweetened coconut (e.g. Bakers Angel Flake not desiccated)
1 cup chopped pecans or slivered almonds
½ lb butter, melted (or margarine)


Heat oven to 350 degrees (this is the same as gas mark 4?)

Take a 13x9 cake pan and pour pineapple in and spread evenly.
Pour pie filling on top in an even layer.
Pour the dry cake mix on top of that.
Toss on the coconut and pecans/almonds in an even layer.
Pour melted butter on in an even layer.

Cover with foil, make couple of tiny holes in the foil and bake for 1 hour.

After an hour remove the foil and continue baking until the coconut and nuts turn slightly brown.



*Any flavor of pie filling works (apple, blueberry etc. – I have only tried cherry so far).


Enjoy your Toss cake!

Flan by Anjali Leon

Ingredients

1 can condensed milk
1 can evaporated milk
1 cup milk
3 eggs
7 oz philadelphia cream cheese
1/2 tsp vanilla extract
1 cup sugar

Method

For caramel: Melt 1 cup of sugar in a heavy pan until caramelized. (Note: Use medium to slow heat to avoid sugar burning. You can add 1 Tbsp lemon juice to sugar for added flavor). Pour in mould or oven-proof dish and swirl so caramel lines the dish.

For custard: Use an electric beater to beat the cream cheese until smooth. Add the eggs and continue beating to form a smooth batter. Blend in the evaporated milk, condensed milk and regular milk. Add the vanilla extrace. Refrigerate for 10 minutes. Skim off milk fat that forms on the top.

Pour custard over caramel and place the dish in a water bath. Bake at 300 degrees for 1 hour and 15 minutes.

Cool in refrigerator. When ready to serve, place dish in warm water and turn the dish over a serving platter to release the custard. Delicious with mixed berries.

Shirley's Signature Recipe - Tolshi Mandas

Ingredients

2 large seasoned cucumbers (tolshi)
3 and half cups fine semolina
Half cup fennel seed (badeshep)
1 cup Jaggery powder (increase quantity if needed)
half teaspoon salt (as per taste)
2 large spoons ghee or butter

Method
Scrape the cucumber, deseed them and grate or puree them.
Add all the above ingredients and let soak overnight in the fridge.

Grease a baking dish and scoop out this mixture into this dish.
Bake on the middle rack of the oven at 350 degrees C for 45 minutes.
Test with a toothpick. If the toothpick come out clear then the mandas is done. If not, bake for another 15 minutes.


Memory
Whenever she ate mandas she used to say. on the very first bite.....hmmm, very nice aunty... I can taste the badeshep... Aaron, taste, taste...aunty shirley made some nice mandas. Very nice aunty...I am going to take one more and finally.....can't stop eating this aunty. shaking her head