(Cooking, książki kucharskie po angielsku, ebook, pdf

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Sandesh Diyas
Ingredients
1 litre milk
1/2 cup curds
2 slices well drained canned pineapple slices
3 tbsp. sugar
Method
Heat milk till it starts to boil. Beat curds, add, stir till curdled.
Add more curds if required.
Take off fire, pour into a colander, lined with a muslin cloth.
Hold cloth securely, was contents of soft cheese with running water.
Press out excess water gently. Transfer soft cheese into a pan.
Add sugar, heat very lightly, till sugar melts.
Take off fire, cool till warm. Run in a mixie till mixture is very smooth.
Take into a plate. Run drained pineapple pieces also, till well crushed.
Press out excess liquid, add to plate. Mix well, chill till stiff, shape into solid diya shapes.
Use a hollow mould if required. Paint to highlight with foodcolour if desired.
Chill very well, store in lidded container in refrigerator.
Courtesy : Saroj Kering
Marbled Diyas
Ingredients
1/2 recipe Coconut diya mixture
1/2 recipe Fudgy diya mixture
Method
Make both mixtures simultaneously or following immediately.
While both are still quite warm, break large lumps of them, in a plate.
Mix with a light but firm hand, till a marble finished lump is got.
Quickly shape diyas over moulds or free hands, as desired.
Decorate or fill also as desired.
Cool till firm,store wrapped individually in airtight container.
Courtesy : Saroj Kering
Fudgy Diyas
Ingredients
1/2 cup walnuts crushed
1/2 cup cashews crushed
1-1/2 cups biscuits (marie or glucose), crushed
1/2 cup sugar
1/2 cup butter
2 tbsp. cocoa powder
1/2 tsp. vanilla essence
Method
Put sugar, cocoa, butter in a nonstick pan.
Cook while stirring, till well dissolved.
Take off heat, mix in all other ingredients.
Allow to cool till it can be handled.
Grease palms, shape into diyas, as for other recipes.
Cool well till firmed, fill if and as desired.
Store in airtight container.
Courtesy : Saroj Kering
Almond Diyas
Ingredients
200 gms. almonds, soaked, peeled
120 gms. sugar powdered
few drops yellow colour
Method
Grind almonds to a very fine paste.
Mix sugar and almond paste, in a heavy pan.
Put to heat, cook, while stirring continuously.
Take care not to let it stick to bottom and burn.
Cook till a soft lump forms, and begins to leave sides of pan.
Take off fire, allow to cool till mixture is handlable.
Take half mixture, add yellow colour, mix till well blended.
Shape into diyas either freehand, or with help of mould as in other recipes.
Fill cavity with yellow mixture, smoothen surface with back of spoon.
Cover outer surface with silver foil, or decorate as desired.
Allow to cool either in cool dry place or in fridge till well set.
Decorate or store in airtight container.
Courtesy : Saroj Kering
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