Thursday, September 10, 2009

Green Chutney (Mint Chutne)

1big Bunch of coriander leaves
4 green chilies
1 onion
1 tomato
1/2 tsp Cumin seeds
salt to taste
1/2 tsp Lemon juice

  • Put all the ingredients except lemon juice , in a small mixie
  • Grind it till it becomes like a smooth paste
  • Add water as and when required.
  • Once ground , Add lemon juice according to taste
  • Store in a clean glass bottle

Serving Suggestions:
Serve with any kind of starter

Try using no water or as little as possible to make the chutney last longer

Salsa (Salsaa)

1 medium sized onion - finely chopped
3 medium sized tomatoes
1/2 bunch cilantro (dhaniya) - finely chopped
1/2 green pepper (capsicum) - finely chopped
2 cloves garllic - crushed
juice of 1 lemon
2 tsp oregano
2 tsp chilli flakes
1 tsp tomato ketchup
1 tsp tabasco sauce (optional)
salt to taste
1 tsp Olive oil


Slit the tomatoes and boil them. Once boiled peel the skin and blend them.
Put the blended tomatoes in a bowl
Chop the onion and capsicum finely and put in the bowl.
Add garlic, oregano, chilli flakes, ketchup, tabasco and salt. Mix well.
Heat oil and put in the mixture and add cilantro. Cook on a low flame for 5-7 minutes.
Cool and ready to serve.

Serving Suggestions:
An accompiment to variety of mexican and italian dishes. Can be had aling with Indian snacks and parathas as well

Tip:Heating the salsa mixture gets the raw taste out and helps to enhance the flavor

Gujarati Kadi (Gujrati Kadhi)

1/4 cup gram flour (besan)
2 cups of yogurt (dahi)
1 green chili chopped
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds( jeera)
1/2 tsp methi seeds (fenugreek seeds)
10 curry leaves
3 cloves
2 dried red chillies
pinch of asafoetida (hing)
1 small piece of jaggery
salt to taste
1/2 tsp kasuri methi (dried fenugreek )
water as required
coriander leaves for garnishing

  • Mix Besan and yogurt and whisk it together
  • Add 2 , 3 cups of water and mix them well
  • Heat oil in a small kadai and add mustard seeds, cumin seeds, dried red chili, curry leaves, cloves,methi seeds and hing.
  • When seeds starts cracking , add besan-yogurt mixture.
  • add salt to taste
  • add green chillies, kasurimethi and jaggary
  • Stir it continuously till you see thick consistency
  • garnish with coriander leaves, serve hot

Serving Suggestions:
Can be served with Rice , Biryani or Pulao

Use the yogurt which is little sour, it gives tangy taste

Sambar (sambaar)


1 cup toor dal
2 tomatoes, diced
1 onion, finely chopped
2 tbsp tamarind juice
1/2 tsp white urad dal
1 whole red chilli
1/2 tsp mustard seeds
pinch of hing
1/2 methi seeds
3 tbsp sambar masala ( Everest or MTR brand )
few curry leaves

  • Pressure cook toor dal till its tender. Set aside.
  • Heat oil in a kadai. Add mustard seeds, methi seeds, hing, urad dal, and curry leaves.
  • Once seeds starts crackling, add onions, tomato and sambar masala.
  • Fry till onions turn a little brown and add the boiled dal.
  • Add salt to taste, tamarind juice and a little water.
  • Cook with covered lid for 15-20 mins.
  • Garnish with coriander leaves.

Serving Suggestions:
Serve with dosa, idli, vadas or appams.

You can add lemon juice instead of tamarind juice.
You can also add vegetables like sambar onions, beans, drumsticks and carrots to the sambar.

Methi Brinjal Subzi (Maithi Brinjjal sabji)

2 bunches of methi (fenugreek) leaves
4 medium sized brijals - cut in small pieces
1/2 mustard seeds
pinch of hing
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 green chilli - finely chopped
salt to taste
2 tbsp oil

  • Soak the methi leaves in a bowl of salt water for 15 minutes. Drain and keep aside.
  • In a kadai, take the oil and add mustard seeds, green chilli and hing.
  • When mustard seeds start to splutter, add the brinjals.
  • Cook for 5 minutes or till the brijal is tender and oil is oozing out.
  • Add all the spice powders and mix well.
  • Add the methi leaves and cook on low flame.
  • The methi leaves will shrink and change color. Once the sabji is dry, take it off the heat.
  • Ready to serve.

Serving Suggestions:
Can be served with phulka or roti.

  • Do not add any water in this preparations.
  • You can add ginger/garlic paste or onions to suit your taste.
  • Soaking the methi leaves in salt water takes out some of its bitterness. So don't skip that step!

Soya Bean Curry (Soyaa Been Cury)

1/2 tsp cumin seeds
1/2 tsp mustard seeds
pinch of hing
1/2 tsp turmeric powder
soya beans boiled
3 green chilies cut
1 tsp ginger garlic paste
1 tsp besan
1/2 cup tamarind juice
1/2 garam masala powder
1/2 sugar (optional )
few curry leaves
salt to taste
2 tsp oil

  • Heat oil in a pan
  • Add mustard seeds, cumin seeds and hing
  • When mustard seeds splutter, add cut green chilies, curry leaves,turmeric powder and ginger garlic paste.
  • Add besan
  • Cook it for 2 mins and add boiled soya beans
  • Now add tamarind juice , and salt and garam masala powder ( you can add sugar at this time if you want it little sweet and tangy)
  • Add 1 cup of water and cook it for 20 mins with the lid covered.
  • When it becomes like a thick gravy, its ready to eat !! :)

Serving Suggestions:
Serve with roti or rice

soak the soya beans over night in a water and boil it.

Rajistani Baby Potato Cury (Rajhistaani Babby Potatow Curry)

10-12 baby potatoes, peeled
5 cloves garlic, ground to a paste
1/2 inch ginger piece
1-2 green chillies
1/2 cup curd
1 tbsp shredded coconut
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp cumin seeds
pinch of hing (asafoetida)
salt to taste

for the spice mixture
2 bay leaf
1/2 tsp cumin seeds
5 cloves
4 dry red chillies
2 cinnamon sticks
2 tbsp oil

  • Soak the dry spices in water for 10 minutes. Drain the water and grind them finely. Keep aside.
  • Grind the ginger and green chillies to a fine paste. Keep aside.
  • Pressure cook the baby potatoes and keep aside.
  • Heat the oil in a pan. Add cumin seeds and asafoetida. Once the cumin seeds starts to crackle add the garlic paste.
  • Cook till the raw garlic smell goes away and add the ginger-chili paste. Cook for a minute.
  • Turn the heat to low and add the dry spice mixture. Cook for a minute and add about 1 cup of water to prevent the spices from getting burnt.
  • Add the curd, coconut powder, cumin powder, coriander powder and salt.
  • Add the cooked baby potatoes.
  • Let the mixture simmer for 15 minutes or till the water evaporates.
  • Ready to serve.

Serving Suggestions:
Goes well with chapatis, rice and kari

This dish contains a lot of spices. Adjust the amount of each spice to suit your taste.

Gujrati Double Bean Curry (Gojrate Duble Ben Cury)

1 cup double beans (soaked over night and boiled)
2 tsp jaggery
3 tsp tamarind juice
1 tsp garam masala powder
2 green chilies
1 red button chili
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 tbsp ginger-garlic paste
pinch of hing
2 cloves
1 piece cinnamon
1 bay leaf
salt to taste
2 tsp oil

  • Heat oil in a kadhai
  • Add cumin seeds, mustard seeds, pinch of hing,button red chili,bay leaf,cloves and cinnamon
  • When seeds start cracking , add ginger garlic paste
  • Stir it for a while and add boiled double beans and green chilies
  • Add jaggery, garam masala powder, turmeric powder and tamarind juice.
  • Add salt to taste and add some water
  • Cook with lid covered for 20 to 25 minutes
  • Ready to serve

Serving Suggestions:
This dish goes well with gujarati kadhi.

  • You can alter the taste of tamarind and jaggery according to your liking.
  • Mash a few of double beans so that gives you a thick gravy.
  • Pressure cook the beans till its soft. ( double beans usually take little longer to cook)

Tawa Baingan (Tava Bangan)

1 small baingan (eggplant)
1 tsp chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp amchoor ( raw mango powder)
salt to taste
Oil spray or a few drops of oil

  • Cut the eggplant into thin slices.
  • Mix all the spices in a bowl and mix the eggplant slices. Mix well so the slices are well covered with spices.
  • Keep it aside for 5 minutes.
  • Now spray the tawa with the oil. Or optiionally put few drops of oil on the tawa.
  • Place the slices on the tawa as shown below.

  • Keep changing the sides and cook it on a low flame.
  • When the slices turn a little brown, remove from the heat and serve.

Serving Suggestions:
Can be served with rice items or as a starter.

The eggplant will not turn crispy and tends to burn if overcooked. So remove it from the heat as soon as it turns brown.

Traditonal Chutney (Triditionl Chutne)

1 cup chana dal
1 cup dry coconut - shredded
2/3 cup sesame seeds ( til )
3 tbsp oil
2 tsp mustard seeds
1/2 tsp hing
2-3 whole red chillies
1 tsp chilli powder
salt to taste

  • Soak the chana dal for 4 hours in water. Drain and spread it out to dry.
  • Once the chana dal is dry, heat oil in a deep pan and fry the chana dal till golden brown. Set aside.
  • In a shallow flat pan, roast the sesame seeds till slightly brown. Set aside.
  • In a deep pan, heat 3 tbsp oil, add mustard seeds, hing and dry red chillies.
  • Once the mustard seeds start to crackle, add the shredded dry coconut and fry till it turns pink.
  • Add the chana dal, sesame seeds, salt and chilli powder. Turn down the flame and mix well.
  • Turn off the heat and let it cool.
  • Store it in an airtight container.
Serving Suggestions:
Can be had along with any meal. Goes well with chapati or rice.

You can use ready made fried chana dal to save some effort.

Jeera Rice (Jera Rise)

1 cup rice
2 chillies finely cut
few coriander leaves
1 tsp cumin seeds
1 onion finely chopped
1/2 onion cut and fried - for garnishing (optional)
salt to taste
1 tsp oil
Approx 2 cups water

  • Heat oil in a pan. Add cumin seeds, green chillies and coriander leaves.
  • Add cut onions. Add salt to taste. Cook till its golden brown.
  • Add water. When water starts boiling, add the rice.
  • Cook it with the lid covered for 20 minutes.
  • Garnish with fried onions ( optional )
  • Ready to serve.

Serving Suggestions:
Serve with curries or dal

Make sure each grain of the rice is separated. Basmati rice is preferred for this dish.
Do not add too much water or else the rice will become sticky.

Bharwan Mirch (Bharwaan Mircch)

8-10 Long Green Chilli ( Bharwan Mirchi )
2 cup gram flour (besan)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp dhaniya (coriander seeds) powder
1 tsp til (sesame seeds )
1 tsp mustard seeds
pinch of hing (asafoetida)
1 dried red chilli
2 tsp oil

  • Mix gram flour, turmeric powder, chilli powder, dhaniya powder, sesame seeds with a little oil
  • Slit the chilli from the center and take out the seeds.Stuff the chilli with the mixture.
  • Heat oil in a skillet, add mustard seeds, red chilli and hing.
  • Add the stuffed chillies and mix well.
  • Cook on low heat till the chillies become soft and masalas are mixed well.
  • Ready to serve.
Serving Suggestions:
Eat with parathas or phulkas

Tip:Keep mixing often to make sure masala does not get burnt.

Rajma Curry (Kidney Bean Cury)

1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chilli powder
5to6 grams tomatoes
1 teaspoons sugar
3 tablespoons oil
Salt to taste
To be ground into a paste.
6 cloves garlic
3 green chillies
25mm. piece ginger

  • Soak the red kidney beans over night.
  • Next day, cook in a pressure cooker. Drain.
  • Heat the oil and fry the onions till it's little brown. Add the ground paste and chilli powder and fry again for 1 minute.
  • Add the cooked red kidney beans.
  • Cut the tomatoes into big pieces, add 2 teacups of water and boil. When boiled, take out a thick soup through a sieve.
  • Add the tomato soup to the rajma mixture.Add the sugar and salt.
  • Cook for 20 minutes.
Serving Suggestions:
Server Hot with parathas or jeera rice

Adding a little cream will make the gravy more thick and rich.

Aki Roti (Rice Flour Roti)

2 cup rice flour
1 cup curd
1 cup water
2 tsp cumin seeds
3 green chillies - cut finely
2 medium sized onion - chopped finely
1 tsp grated ginger
few coriander leaves
2 tbsp oil
salt to taste

  • Mix rice flour, onion, green chillies, cumin seeds, ginger, coriander leaves and curd. Mix well.
  • Add water accordingly to make a thick batter.
  • Grean a non-stick pan with a little oil and spread the batter to form a thin layer like roti. Remember that the pan should NOT be heated before putting the batter.
  • Cook on low flame and turn the roti after 2-3 minutes.
  • Once it is golden brown on both sides, take off the heat.
  • Ready to serve.

Serving Suggestions:
Can be served with coconut chutney or any other sauce.

To prepare the next roti, you should cool the pan. Run it under cold water before cooking the next roti. If you put the batter on hot pan, it will stick and your roti will be thick.

Daal Makhni (Dal Makni)

1 cup whole ural dal
1/4 cup rajma
whole garam masala - bay leaf, cloves, cardemom, cinnamon
1 tbsp ginger garlic paste
3 medium sized tomatoes ( made in a puree )
3 tsp oil to cook
2 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp kasoori methi
1 tbsp butter
1 tbsp cream (optional, you can add along with butter to make it more creamy)
Salt to taste


  • Clean and wash whole ural dal and rajma.Soak dal and rajma overnight.
  • Presure cook dal and rajma with few drops of oil, pinch of hing and salt. Cook till tender. ( number of whistles depend on cooker type and size ).
  • Once done, slightly mash the dal.
  • Heat oil in a kadai. Add whole garam masala. Add ginger garlic paste and fry till golden brown.
  • Add tomato puree. Cook for 5 minutes.Now add cumin powder, coriander powder, red chilli powder and kasoori methi.
  • Cook on a low flame with lid covered till the oil separates.
  • Add butter.
  • Now add the dal and rajma mixture. Add half a cup of water.Cook it for 20-30 minutes with the lid covered on a low flame.
  • Garnish with cream.

Serving Suggestions:
Can be served with rice, parathas, kulcha or rotis.


  • Dal mkahani can be made in many ways. Instead of whole garam masala, you can use any ready garam masala or Catch Dal Makhani masala - which goes very well
  • Cook the dal for a long time for best taste.

Stir Fried Mashroom (Stirr Frid Mashrum)


2 tsp olive oil
1 tsp pepper powder
1 cup Button mushrooms

  • Heat oil in a pan and add cut mushrooms
  • Add salt and pepper powder and stir it till it leaves water
  • Ready to serve
Serving Suggestions:
Good accompaniment with any meal or good evening snack. It can be taken as a starter , salad or dry vegetable .

Don't add any water to mushroom and cook it on low flame.

Pizza (Piza)

Ingredients: For 2 pizzas
pizza base 2 ( i used ready made ones)
2 cheese cubes
2 medium size tomatoes
1 medium size onion
1 small capsicum
1/2 tsp ginger garlic paste
pinch of cumin seeds
1 tsp chili powder
4 tsp tomato sauce
salt to taste
oil to cook
butter as required
coriander leaves (optional)

  • Cut tomatoes , onion and capsicum into very small pieces
  • Heat oil in a kadai , Add cumin seeds and onion.
  • When onion is little pink , add ginger garlic paste
  • cook it onion is little brown
  • Now add cut tomatoes and capsicum , chili powder and cook it till they are really soft.
  • Add tomato sauce. cook this masala for 10 to 15 mins on a low flame , (make sure its dry and no tomato water is there.) when it starts leaving oil , its ready
  • You can add little butter to this masala if you feel like
  • Add few coriander leaves (optional)
  • Now apply little butter on the pizza base , it should be on the bottom side which will be placed on tawa, so that it does not stick.
  • Now spread the masala on the on the pizza , sprinkle cheese and as shown in the below image cover it with the lid. cook it for 4 to 5 mins.
  • Keep checking the pizza bottom to make sure its not burning or sticking.
  • Ready to serve

  • You can add many other vegetables to it.
  • You can add green chili sauce instead of red chili powder

Chicken Karahi (Chikin Karrahe)

Vegetables Pulao (Vegitabls Palao)

Fruit Smoothie (Frut Smuthie)

Ras Malai (Rus Mallai)

Sicilian Vegetable Stew (Sisilian Vegitabal Steu)

  • Aubergines 500g
  • - 1 courgette (sliced)
  • - 1 Celery stick (sliced)
  • - 825 ml Extra Virgin Olive Oil
  • - 1 Onion (cut into thin rings)
  • - 2 Peppers (1 Red & 1 Yellow - sliced into strips)
  • - 400g Tin Chopped Tomatoes
  • - 1/2 tbs Dry Basil
  • - 300g Potatoes (diced)
  • - 10g Sugar
  • - 100ml White wine vinegar
  • - 25g Capers
  • - 25g Pine nuts
  • - 25g Raisins
  • - 75g Green olives (stoned and cut into half)
  • - 60g Sun dried tomatoes
  • - Salt and black pepper for seasoning


Dice the aubergines (roughly 2 by 2 cm dice) and put the dice into a colander, sprinkle with lots of salt and leave to rest for a couple of hours. The salt will extract the bitter dark juice from the aubergines. After two hours, rinse the aubergines and pat them dry before frying them.
Meanwhile, you have plenty of time to prepare the rest of the vegetables. Slice the courgette into 3 mm thick slices. Do the same with the celery.
Peel the skin off the peppers. If your peppers have a full round profile, a peeler will save you lots of hassle; otherwise you can use a pairing knife and with a bit of patience you will get the job done.
Then, cut the peppers into strips, roughly 5 cm long and 5 mm thick (I wouldn’t go any thicker than this because it will be more difficult to sauté them).
This is the stage where the vegetables are ready to be fried. The timing for the frying is dictated by the aubergines, which need to go through a self cleaning process before to use them. Once the aubergines are ready, lay the vegetables to be fried onto a kitchen towels and see the next stage.
Just before you start frying, revive the raisins soaking them in lukewarm water for about 15-20 minutes, then drain them using a little sieve and set aside.
Put the Olive Oil into a pan suitable for deep frying. Heat the oil until it gets the right temperature for frying.
Start with the aubergines, frying the dice for about 4 minutes.
After 4 minutes, remove the aubergine dice with a slotted spoon and put them into a large bowl lined with kitchen paper, to absorb the excess oil.
Using the same oil, fry the courgette for 4 minutes and then put them onto kitchen paper.
The same applies for the celery. Fry for 4 minutes and then put the slices onto kitchen paper.
Finally, once the excess oil is absorbed, then you can put all three fried vegetables together and set aside.
The next step is the initial sauté. Put the extra virgin Olive Oil into a large pan, bring the heat to medium and gently start to sauté the onion.
When the onion starts softening (we would say after 2-3 minutes), add the peppers and continue with the sauté.
Give it a good stir so that both the onion and pepper are well coated with oil. Continue cooking until the onion becomes well golden in colour. This is the stage where you add the chopped tomatoes.
Add the chopped tomatoes, the dry basil and the diced potatoes and give it a good stir. If you think the sauce is too dry, there is nothing wrong in adding half a glass (roughly 100 ml) of boiled water.
Cover with the lid and cook for about 10 minutes on medium heat.
After 10 minuets, add the sugar. Add the vinegar, capers, pine kernels, raisins, green olives, and finally, the sun dried tomatoes (roughly cut into pieces).Season with salt and pepper.
Add the fried vegetables into the pan. Also in this case, if you think that the stew is too dry, half a glass of boiled water will help.
Cover with the lid and continue cooking for about 20 minutes over very low heat, gently stirring once or twice.
After 20 minutes, remove the pan from the heat and set aside to cool down; traditionally it is best served cold (some people prefer it still hot).
Use some home made bread to prepare a bruschetta-like dish. Take a slice of bread and a griddle pan. Once the pan is piping hot, grill the bread on both sides.
Finally, serve the vegetable stew over a slice of bread. Buon appetito! PS: this is where a good glass of south Italian red wine will come handy, to complete this Sicilian experience!

Coconut Barfi (Cokonat Buffi)

Coconut Burfi - An Indian Dessert - For more of the funniest videos, click here

Gulab Jaman (Gulaab Jamun )

Jalebi (Sweet) (Jalaibi)

Boondi Laddu (Bundi Ladu )

Roasted Vegetables (Rosted Vegitabals)

Video Recipe: Roasted Vegetables Napoleon - Watch a funny movie here

Bombay Biriyani (Bombaiy Birriyani)

Chicken Noodle Soup (Chikin Nudle Sup)

Stir Fried Pho Noodle (Stire Frid Phu Nudle)

Sesame Noodle (Seisaam Nudle)

Sesame Noodles Video Recipe - The best free videos are right here

Papdi Chaat (Papri Chat )

Vegetables Pakoray (Vegetabal Pakarray)

Bread Pakora (Bred Pakorra)

Cranberry Cornish Hens(Crainbery Cornissh Henns)

Zesty BBQ Chicken Legs (Zisty Barbecued Chikin Leggs)

Zesty BBQ Chicken Legs (Zisty Barbecued Chikin Leggs)

Chicken Kabab (Chiken Kabaab)

Cream Of Tomato Soup (Creem of Tomatow Sup)

Onion Potato Soup (Oneon Potatow Sup)

Vegetable Beef Soup (Vegitabal Bef Sup)

Lemon Rice (Lemonn Rise)

Lemon Rice - Click here for more free videos

Vegetable Biryani (Vegitabal Bireyani )

Apple Cake (Aple Cak) Video

Apple Cake Recipe - Amazing videos are here

Strawberry Banana Shake (Strabery Bananaa Shaik)

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Iced Coffee Recipe (Ised Coffe Recipi)

Chocolate Milk Shake Video

Lemon Pudding Poke Cake (Lemmon Puding Pok Cak)


  1. Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
  2. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
  3. Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

Flower Garden Cake (Flover Garden Cak)


  • 1 tablespoon unflavored gelatin
  • 1 cup orange juice, divided
  • 6 eggs, separated
  • 1 1/2 cups white sugar, divided
  • 1/3 cup lemon juice
  • 1 (10 inch) angel food cake, cut in cubes
  • 1 (8 ounce) can pineapple chunks, drained
  • 1/2 cup maraschino cherries, halved
  • 1 cup heavy cream
  • 2 drops green food coloring
  • 2 tablespoons white sugar


  1. Sprinkle gelatin over 1/2 cup orange juice and let stand. Oil a 10 inch tube pan.
  2. Beat the egg yolks with 3/4 cup sugar. Beat in lemon juice and remaining 1/2 cup orange juice. Transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in gelatin mixture.
  3. Beat the egg whites with 3/4 cup sugar until stiff. Fold hot custard into egg whites. Fold in cake pieces and pineapple. Pour mixture into prepared pan. Place cherry halves with a spoon throughout the mixture. Chill in refrigerator overnight.
  4. In a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. Serve unmolded dessert with whipped cream.

Flower Garden Cupcakes (Fover Gardan Cuppcaks)


  • 1 package (2-layer size) white cake mix
  • 1 cup boiling water
  • 1 (3 ounce) package JELL-O Strawberry Flavor Gelatin
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • Green, yellow and red food coloring
  • Suggested decorations:
  • JET-PUFFED Marshmallows, colored sugar, small hard candies, BAKER'S ANGEL FLAKE Coconut, JET-PUFFED BUNNY MALLOWS Marshmallows, NILLA Wafers, JET-PUFFED Miniature Marshmallows


  1. Prepare cake batter and bake as directed on package for cupcakes. Cool in pans 10 min. Pierce tops with fork.
  2. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Tint COOL WHIP with food coloring; spread over cupcakes.
  3. Decorate as desired. (See Tip.) Keep refrigerated.


  • Kraft Kitchen Tips:
  • Decorations: Marshmallow Flowers: For each flower, cut 1 large marshmallow into 5 slices; press cut sides in colored sugar. Arrange on cupcake to resemble flower. Add candy to center. Bunnies: Top cupcakes with tinted coconut and marshmallow bunnies. NILLA Flowers: For each flower, place 1 wafer on top of cupcake; surround with 10 miniature marshmallows.
  • Tinting Coconut: Mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.

Summer Poke Cupcakes (Sumar Pokk Cuppcak)


  • 1 package (2-layer size) white cake mix
  • 1 cup boiling water
  • 1 pkg. (4 serving size) JELL-O Brand Gelatin, any red flavor
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • Suggested decorations: red and blue sprinkles, JET-PUFFED STARMALLOWS Marshmallows


  1. Prepare batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.
  2. Stir boiling water into dry gelatin mix until dissolved; spoon over cupcakes. Refrigerate 30 min. Remove from pans.
  3. Spread whipped topping over cupcakes. Add decorations as desired. Store in refrigerator.


How to Easily Poke Holes in Cupcake: Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.

Lemon Daisy Cupcakes(Lemmon Daissy Cuppcaks)


  • 1 package (2-layer size) white cake mix
  • 24 NILLA Wafers
  • 3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
  • 2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
  • 2 cups milk
  • 2 cups thawed COOL WHIP Whipped Topping
  • 2 cups JET-PUFFED Miniature Marshmallows


  1. Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
  2. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
  3. Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
  4. Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.


  • Variation: Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes.
  • Make it Easy: If you have difficulty piping the pudding mixture into the cupcake, use the handle of a wooden spoon to poke a hole in top of each cupcake before filling with pudding mixture.

Lemon Philly Cupcake (Lemmon Phily Cupcak)


  • 1 package (2-layer size) white cake mix
  • 1 pkg. (4 serving size) Jell-O Lemon Instant Pudding
  • 1 cup water
  • 4 egg whites
  • 2 tablespoons oil
  • 3 3/4 cups icing sugar
  • 1 (250 g) package Philadelphia Light Brick Cream Cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons lemon juice


  1. Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups.
  2. Bake 21 to 24 minutes or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
  3. Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.
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Maharani Cupcakes (Mahrani Kupcak)


  • Sweet Basil Cream:
  • 1 1/2 cups heavy whipping cream
  • 1 bunch fresh basil, washed and dried
  • Sweet Curry Lemon Curd:
  • 1 cup white sugar
  • 2 eggs, lightly beaten
  • 2 tablespoons mild curry powder
  • 3/4 cup fresh lemon juice
  • 3 lemons, zested
  • 1/4 cup unsalted butter, melted
  • Coconut Cupcakes:
  • 1 (18.25 ounce) package white cake mix
  • 1 cup sweetened flaked coconut
  • 1 1/4 cups water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 2 tablespoons coconut extract
  • 6 cups confectioners' sugar, divided
  • 1/2 (8 ounce) package cream cheese, room temperature
  • 1 tablespoon silver dragees decorating candy


  1. To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
  2. Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
  3. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
  4. Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
  5. Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
  6. In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
  7. To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.

Salt and Pepper spareribs (Saalt and Peppar Spariribs)

3/4 lb. (350g) spareribs
4 cups (1 litre) vegetable oil for deep-frying
1 tbsp rice wine
5 tsp. spiced pepper-salt
1 tbsp
2 tbsp cornstarch (corn flour)
1/4 tsp.MSG (optional)


1. Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5 cm by 2cm ). Mix the rice wine, soy sauce, MSG (optional), cornstarch, and 2 tsp. water into a paste. Add the spareribs and stir to coat well.

2. Heat the oil the work over high heat to 350oF (180oc), or until a piece of 
scallion or ginger sizzles and moves around quickly when tossed into the oil. Add the spareribs and deep-fry for 1 minute. Remove, drain, and set aside. Reheat the oil to 400oF (205oc), or until a piece of scallion or ginger browns quickly and a haze appears above the oil. Add the spareribs and deep-fry until they are browned and rise to the surface. Remove, drain well, and place in a serving dish. Place two piles of pepper-salt on the edges of the dish as a dip, serve.

Sauted Dumplings (Goutie)

4 1/2 cups (500 g) flour
9 oz (250 g) lean boneless pork, minced
1 tbsp soya sauce
5 tsp rice wine
1 tsp fresh ginger
, chopped
1 tsp salt, or to taste
3 1/2 oz (100 g) hotbed leeks
3 1/2 oz (100 g) sesame oil
1 tsp flour mixed with 2 tbsp water
1 tsp MSG (optional)

1. Mix the pork with the soya sauce,rice wine,ginger.,MSG and salt. Stir in one direction, adding 5 oz (150 ml) of water, a little at a time until the pork becomes sticky. Add the leeks and sesame oil and blend well, and divide into 60 portions. Set aside.

2. Stir 7 oz (200 ml) of water into the flour. Knead until the dough is smooth and elastic. Let rest for 30 minutes. Roll into a long cylinder and cut into 60 portions. Flatten each piece and roll into a circle about 3 inches (8 cm) in diameter. Place 1 portion of the filling on each circle and fold over. Pinch tightly to seal the edges and form a squat bonnet-shaped pouch. Repeat until all the dough and filling are used.

3. Arrange the pouches in a large pan. Heat to moderately hot, then add water to cover the pouches one-third of the way up. Cover the pan and cook over high heat until the water is almost absorbed. Trickle the flour-water mixture around the pouches. Cover the pan and saute over low heat until the flour forms a crisp film that link the dumplings together. Sprinkle the dumplings with a little sesame oil, cover again, and saute until the pouches are browned on the bottom. Remove with a spatula and serve. Saute and serve the dumplings in batches.

Stir _Fried Egg Floss (Stire _Frid Eg Flos)

7 egg yolks 2 cup (500 ml ) ;vegetable oil  uses about 1/2 cup or 125ml
3 egg whites
1/8 tsp.MSG(optional)
3/4 tsp. salt, or to taste
1/8 tsp. rice wine

1. Beat the egg yolks and whites in a bowl and stir in the salt, rice wine, and MSG (optional)

2. Heat the oil in a wok over low heat, to very hot about 350oF(180oC), or until smoke rises. Pour the eggs through a perforated spoon into the oil and deep-fry until yellow. The egg will cook into threads as thin as hair. Remove the egg threads from the oil and drain well. Loosen the egg threads into a light, airy floss, place in a dish, and serve.