1. Pasta – 2 cups
2. Butter – 2 tbsp
3. Corn flour – 1 tbsp
4. Milk – 1 cup
5. Parmesan cheese – 3 tbsp
6. Salt and pepper
7. Garlic – 3 cloves
Step 1: Cook the pasta as per the instructions on the cover with some salt. Drain the excess water and toss with a few drops of oil.
Step 2: Melt butter over low heat in wide sauce pan and saute peeled and grated garlic in it.
Step 3: Stir in flour and mix with a ladle until blended.
Step 4: Slowly add milk to pan, keep stirring to avoid lumps.
Step 5: When the ingredients got mixed well, increase heat and reduce for 5 minutes to thicken the sauce.
Step 6: Adjust consistency, if sauce is too thick, add more milk; if it is too thin, add more diluted flour.
Step 7: Add the pasta, and cover with grated cheese.
Step 8: Adjust salt and sprinkle pepper as per taste.
1. 1 cup maida (all-purpose flour)
2. ½ can condensed milk (I used Nestle Milkmaid)
3. ¼ cup ghee (unsalted butter)
4. 1 tsp vanilla essence or 4 spoons of cocoa powder
5. 2 tblsp baking powder
6. ½ cup milk
7. Edible food colors (optional)
8. Candied cherries (Tutti-frutti optional)
• Sieve flour with baking powder and cocoa powder (In case you want chjocolate flavour)
• Mix condensed milk and butter seperately.
• Roll the flour in the butter mix. Add milk to make the batter thin.
• Mix the cherries and vanilla essence. Put three teaspoonfuls of the coloring on the batter and give it one single swirl with the rolling pin.
• Heat the pressure cooker for 5 mins. Grease and dust the baking dish. Pour the batter in it and place the baking dish in the cooker. Keep the cooker on low flame (sim).
• Insert a toothpick in the cake after half an hour to check if it is done. If the toothpick comes out clean, take out the cake. Cool on a wire rack before serving. The cake should be spongy and spring back on pressing.
* Decorate with icing or nuts or gems as per your imagination and resource availability
* Keep all necessary ingredients handy and then prepare the cake mix immediately; because baking powder would lose its effect after it gets moist
* Let the cake cool a bit before taking it out; hot cake top would stick to the vessel when toppled
Lemme start it sweet. 1 2 3 4… yeah, the sweet’s name is 1234 Cake. This is one of the easiest sweets one can prepare as a learner and I learnt this recipe from my sister, Viju. The name of the sweet explains the portions of ingredients that go in it.
1. Ghee – 1 Cup
2. Coconut – 2 Cups
3. Sugar – 3 Cups
4. Milk – 4 Cups
• Take all the four ingredients in a deep pan and mix well
• Place it on the stove and close with a lid to avoid spluttering out
• Occasionally take off the lid and stir until the consistency is thick. This will take quite some time say, an hour
• Then take out the lid and stir continuously until the ghee seeps out and the sweet leaves pan
• Take a tray and grease with ghee and pour over the sweet
• Garnish with nuts/ saffron/ rake as required
• Cut into squares/ diamonds once it cools a bit.
* There is no particular order for adding the ingredients. Mix them all at once.
* Keep lid closed until sweet solidifies; else it will splutter on hands and around pan
* Be patient; the moisture in the mixture should completely evaporate to get required consistency
* Cut after few minutes of pouring in the tray when warm, but separate the pieces from tray after it cools down completely