1 1/2 cups self-rising flour, sifted

2 tablespoons caster sugar

1 egg, lightly beaten

300ml buttermilk

1/2 cup (140g) apple puree

20g melted butter

Preparation:

Mix flour and sugar in a bowl. Make well in the centre. Whisk egg and buttermilk together in a jug. Then add the egg mixture to flour mixture. Whisk until smooth. Stir in puree.

Heat a large frying pan over medium heat. Brush base with butter. Using tablespoons of batter at a time, cook in batches for 2 to 3 minutes or until small bubbles start to form on the surface of pikelets. Carefully turn over. Cook for 1 to 2 minutes, or until cooked through. Transfer to a wire rack to cool. Store in an airtight container.

Ingredients:

2 1/2 cups desiccated coconut

750g (about 5) ripe bananas, peeled and mashed

1 1/4 cups rice flour

1 1/2 cups white sugar

3/4 cup coconut milk

1/2 cup desiccated coconut, toasted, to serve

Method of Preparation:

Take an 18cm square cake pan. keep coconut into a bowl and cover with cold water. Allow to stand for 10 minutes. Strain through a fine sieve and squeeze out any excess water.

Keep coconut into a large bowl. Add banana, rice flour, sugar, and coconut milk. Stir until well-combined. Spoon into prepared pan and cover tightly with foil.

Place cake pan into a steamer and sit over a large saucepan of simmering water or sit on a trivet in a wok half-filled with simmering water. Do not allow the water to touch the base of the pan. Cover steamer or wok with a lid and steam cake for 2 to 2 1/2 hours or until cooked.

Remove cake from steamer. Drain any water that may have accumulated. Allow to cool. Invert onto plate and sprinkle with toasted coconut. Serve with fresh fruit, if desired.

Ingredients for the preparation of  rice flour onion rotti

Rice Flour 1 Cup
Onion 1 Small
Whole Red Chiles 1 – 2
Salt to taste
Oil 1 tsp

Preparation Method:

Peel and roughly chop the onion.

Cut the dried red chiles and discard the seeds.

Grind onion, broken red chiles and salt into coarse paste adding little water.

This is boil in a cup of water, add the ground onion paste.

Remove the pot from heat and stir in the rice flour.

Keep covered and let the mixture cool down so it is warm enough to handle.

The dough feels soft and but holds its shape when formed into a ball.

Divide the rice flour onion dough into two portions.

Heat a small wok or appam pan on medium heat.

Apply quarter tsp of oil and place a portion of rice flour onion mixture on the pan.

Carefully spread the mixture with wet fingers into somewhat thick roti.

Make a hole in the middle of the roti and pour few drops of oil inside the hole and around the roti.

Cook covered on low flame for around 5 minutes and remove the lid.

Simmer and let the rice flour onion rotti crisp up for around 5 minutes on both sides.

Remove the rice flour onion rotti onto a plate and repeat the same with remaining portion of the mixture.

Serve rice flour onion rotti with garlic pickle or with any pickle as your chice.

Peanut Butter Cup Cookies Recipe:

INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preparation:

* Preheat oven to 375 degrees F (190 degrees C).
* Sift together the flour, salt and baking soda; set aside.
* Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
* Shape into 40 balls and place each into an ungreased mini muffin pan.
* Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

1¼ cup sugar

3 cups water

4 drops rose water

7 tbsp powdered milk

3 tsp self-raising flour

1 tsp semolina (Sooji)

3 tsp butter

8 cardamoms

pinch of saffron

milk to mix

oil for deep frying

Method:

* Put the sugar and water in a heavy base or nonstick pan and heat to dissolve the sugar. Increase the heat and boil for 2-3 minutes to make a syrup. Mix in the rose water and set aside.
* Put powdered milk, flour, semolina, butter, ground cardamom, and saffron in a bowl. Mix well with a little milk to make a soft dough.
* Divide into 18-22 equal portions, and roll each portion into a ball.
* Heat the oil and gently deep fry the balls until golden brown.
* Remove with slotted spoon and put into the syrup.
* Bring the syrup to a boil, then remove from the heat.
* Transfer the balls to a large shallow serving dish.

1 cup besan
1 pinch saffron
1 pinch cardamom powder
1 tbsp rice flour
1 pinch baking powder
1 tbsp broken cashew nut
2 cups sugar

1 cup of oil
1 cup water

For decoration silver foil

Method:

* Mix the flour, rice flour, baking powder.
* Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
* Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
* Mix in the saffron and cardamom powder and fried boondies. When the mixture is still warm make into balls. Boondi Ladoo are ready to be served
* If the mixture cools balls cannot be made as the sugar crystallizes.
* Decorate with silver foil, cut into small pieces and serve.

Ingredients:

Sift together:
2 1/2 c flour
1 teaspoon baking powder
1/2 teaspoon salt

Cream together:
1 cup shortening
1 cup sugar

Stir in:

1 well beaten egg
2 tablespoons Pet Milk
1 1/2 teaspoon vanilla

Preparation:
Chill overnight before using. Roll-out dough and cut with a heart cookie cutter.
Each cookie needs a top and bottom. Bake at 350 degrees for 8-10 minutes.
When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie.
(The tops of the cookies should be facing outward on both top and bottom.)
Sprinkle with 4X Confectioner’s Sugar.

Cream together:

1/2 Cup of Crisco
1 1/2 Cups Sugar
Add 2 eggs – Beat Well

Sift 3 Times:
2 Cups flour
1 Tablespoon Cocoa
1 Teaspoon Salt

Fold In:
1 Teaspoon Baking Soda dissolved in
1 Tablespoon Vinegar – Quickly

Use 2, 9″ Layer Pans that have been greased and floured.
Bake at 350 degrees for 30-35 minutes

Filling and Icing
Cook on low flame to pudding stage:
1 Cup Milk
1/4 Cup Flour
Dash of salt

Cream:
1/2 Cup Crisco
1 Stick Margarine
1 Cup Granulated Sugar
2 Teaspoons Vanilla
Preparation:
Add to pudding and beat well. Spread between layers and on top and sides. Sprinkle with coconut.