Strawberries and Mascarpone Tart

Ingredients of Strawberries and Mascarpone Tart:

Strawberries and Mascarpone Tart Recipe
Strawberries: 500 g
Mascarpone: 250 g
Icing sugar: 50 g
Vanilla powder: 1 c. tablespoon
Redcurrant jelly: 50 g
Lemon: 1/2

For the dough:

Flour: 220 g
Butter: 125 g
Icing sugar: 80 g
Ground almonds: 40 g
Egg: 1
Pinch of salt: 1

Preparation method of Strawberries and Mascarpone Tart:

The day before, prepare the dough: Put the flour, icing sugar, ground almonds, salt and softened butter in the bowl of a mixer.
Rotate until a sandy texture.
Then add the whole egg and mix jerkily until a ball.
Wrap the dough in plastic wrap and place in the fridge overnight.
The same day, preheat the oven th.7 (210 ° C). Butter a pie.
Roll out the dough on a floured surface. Prick with a fork and garnish the mold side dive below.
Bake for 10 min.
Lower the oven (180 ° C) and bake 10 min.
Remove the tart from the oven and let it cool. Wash and hull the strawberries.
In a bowl, mix the mascarpone, vanilla powder and icing sugar whisk.
Lightly heat the redcurrant jelly with lemon juice.
Spread the mascarpone mixture over the pastry.
Arrange strawberries on top and drizzle with redcurrant jelly.


3-4 people.

Fruit Sweet


Ingredients of fruit Sweet:

Fruit Sweet Recipe
Milk: 1/2liter
Sugar: 3/4cup
Sew: 1/2cup
Corn flour: 1tbsp
Cardamom: 3
Mix fruit: 1cup
Dry fruit: /4 cup
Ghee: 1tbsp

Cooking Method of Fruit Sweet:

Boil milk until thick, heat up oil into pan and fry cardamom, dry fruit and sew.
Add above material into boiled milk and cook on low flame.
Now add corn flour and sugar into it and also add fruit.
Dish out it.


5 to 6.

Lachedar Barfi of Delhi


Ingredients of Lachedar Barfi of Delhi:

Lachedar Barfi of Delhi Recipe
Khoya: 250gm
Sugar: 125gm
Sweet Petha: 250gm
Green color: a few drops
Kewera essence: a few drops
Silver page: as required

Preparation Method of Lachedar Barfi of Delhi:

Knead khoya until softens.
Cut the sweet petha inti thin slices and cook.
Now add khoya and sugar into it and cook.
Now add green color and essence.
Now spread it on oily try and cut into diamond shape after cooling down it.


As you like.

Cheese Bread Pudding

Ingredients of Cheese Bread Pudding:

Cheese Bread Pudding Recipe
Bread slices: 10
Ghee: as required
Milk: 1liter
Khoya: 1cup
Corn flour: 1tbsp
Sugar: 1/2cup
Cheese: 1kg
Pistachio: 1/2cup
Sugar: 1cup
Water: 1/2cup
Cardamom powder: 1/2tsp

Cooking method of Cheese Bread Pudding:

Fry bread into hot oil.
Boil milk and add khoya and sugar into it.
Add corn flour and pistachio in it.
Dish out slices and cook Cheese into sugar syrup.
Spread mixture on slices.
Add pistachio on it and refrigerate it.


As you like.

Vanilla Tart Passion

Ingredients of Vanilla tart passion:

Vanilla Tart Passion Recipe

For the pastry:

Flour: 200 g
Butter: 100 g
Coconut: 100 g
Icing sugar: 120 g
Egg: 1
Cold water: 1 scoop
Salt: 1 pinch

For the filling:

Cream: 50 cl
Eggs + yolks: 2 each
Caster sugar: 160 g
1 large vanilla pod: 200 g
Gingerbread: 60 g
Gelatin: 3 sheets

Preparation method of Vanilla tart passion:

Preheat oven (210 ° C).
In a large bowl, mix the flour, salt, baking powder and coconut butter with your fingertips. Add the sugar, water and egg. Mix without overworking the dough. Wrap in plastic wrap and refrigerate for about 30 minutes.
Bake for 15 min.
Blanch eggs and 100g sugar. Boil the cream with the vanilla. Pour the hot mixture to the eggs, stirring constantly over low heat then put about 2 min. Cool. Fill the pie shell with two-thirds of vanilla cream and cook for 30 min (150 ° C).
Soak the gelatin in cold water. Boil 25 ounces of water, 60 g sugar, and pulp of passion fruit. Add gelatin, stir and let cool. Carefully pour the syrup and let it take. Sprinkle gingerbread kiln dried and powdered.


2-3 people


Ingredients of Fondue:

Fondue Recipe
Beef roast to tender category: 1.2 kg
Clove of garlic: 1
Cooking oil (grape seed oil, for example)
Sauces (tartar,Burgundy, barbecue, spicy ketchup)

Preparation method of Fondue:

Cut meat into small cubes that can be easy to bite. Rub the inside of a pan with a clove of garlic, peeled, put a pinch of salt in the background.
Heat the oil in a saucepan and heat it with the sprig of rosemary and bay leaf then remove and pour the oil very slowly into the skillet.
Place it in a very stable over a stove table to maintain a constant oil temperature.
Each sting then its cube of meat with skewers or forks designed for this purpose and dip in hot oil, time to grab the meat and cook it at their convenience.
The fondue is always accompanied by various sauces: tartar, Burgundy, barbecue, spicy ketchup…


4-5 people.

Sew Laddu

Ingredients of Sew Laddu:

Sew Laddu Recipe
Sew packet: 1
Sugar syrup: 1cup
Cardamom powder: 1tsp
Khoya: 1cup
Ashrafian: 1/2cup
Dry fruit: 1cup
Milk: 1/2cup
Ghee: as required

Cooking Method of Sew Laddu:

Heat up oil and fry sew into fry pan.
Cook ashrafian, cardamom powder and dry fruits into sugar syrup.
Add milk into it, cook for a while and add khoya into it and turn off the flame.
Now make laddu and coat sew on it and serve.


As you like.

White Young Sauce


Ingredients of White Young Sauce:

White Young Sauce Recipe
Flour: 4tbsp
Chicken mince: 4tbsp
Stock: 6tbsp
Butter: 3tbsp
Milk: 1/2cup
Cream: 3tbsp
Egg: 12
Salt: 1/2tbsp
Black pepper: as required

Preparation Method of White Young Sauce:

Take egg white and beat well.
Melt butter and add into flour and make batter.
Now add milk into it slowly and add egg white, black pepper, salt, and chicken.
Now turn off stove and you can use.


As you like.

Cream Apricot Tart

Ingredients of Cream Apricot Tart:

Cream Apricot Tart Recipe
Puff pastry: 1 roll
Egg: 1
Butter: 100g
Powdered sugar: 70g
Ground almonds: 70g
Heavy cream: 100g
Corn flour coffee: 1 tsp.
Apricots (ripe): 12
Rosemary: 1 sprig
Granulated sugar: 1 tbsp.

Preparation method of Cream Apricot Tart:

Preheat oven thermostat 7 (210 °).
Butter a pie. Garnish with the pastry and prick the bottom with a fork. Book fees.
Put the butter in pieces, sugar, almond powder, cornstarch, whole egg and cream in the bowl of a mixer. Rotate until a smooth cream.
Open the apricots in half, remove the pits.
Spread the almond cream into the pie shell. Place the apricots on top, rounded side underneath. Press them lightly into the cream.
Sprinkle with granulated sugar and sprinkle with rosemary leaves.
Bake for 20 min.
Remove tart from oven and let cool.
Turn out and serve with vanilla ice cream.


1-2 people.

Dum Sew


Ingredients of Dum Sew:

Dum Sew Recipe
Milk: 1liter
Sugar: 1 cup
Sew: 1cup
Ghee: 1tbsp
Khoya: 1cup
Cardamom: 4
Dried date: 1 cup
Butter: 1/2cup
Paneer: 1/2cup
Kewera: 1tbsp
Dry fruit: as required

Cooking Method of Dum Sew:

Fry cardamom into ghee.
Fry sew and add hot milk into it.
Add sugar into it and khoya and dried dates.
Now sprinkle kewera and dry fruits on it and serve.


5 to 6.