Rakhi recipes

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Rakhi recipes

Rakhi recipes: Baked mango yogurt, choco loco

The Times of India

Rakhi recipes Baked mango yogurt, choco loco

Baked mango yogurt in convection oven


Condensed milk - 400g Fresh cream or malai from milk - 500g Hung curd - 500g Elaichi powder - 10g Cinnamon powder- 10g For topping Any jam, sauce, milk based fruit concentrate can be used to top This recipe needs 30 minutes of refrigeration


1) Preheat the microwave oven as per specification, pressing the convection mode to 160 degrees celsius 2) Mix all the ingredients 3) Bake for 30 minutes; check the top of the mixture. It should be set in microwave proof small bowls or ceramic microwave proof serving bowls 4) Chill in the refrigerator for about 20 to 30 minutes. Top with your any fruit based syrup or jam Quicker Dahi wadas (Low calorie)


Curd - 220g Sugar - 60g Pinch of salt - 5g or a pinch For the dumpling or vada Jeera butter rolls, eggless - 10 Water (hot) - 200g Spice for dahi Chaat masala - 8g Roasted cumin powder - 8g Pepper powder - 5g Red chilly powder - 8g Garnish with coriander


Soak the butter rolls in hot water (it should be hot and not warm). Soak and remove the excess water by squeezing the dumplings. Mix all the dry masala in the curd. Make the batter smooth, pour this over the jeera butter rolls. Garnish and serve with coriander and a little sprinkle of red chilly powder.

Choco loco


Chocolate sponge cake - 8"diameter Syrup to soak the sponge Sugar - 90g Syrup of cinnamon powder - 20g Water - 80g For the filling Vanilla ice cream - 250ml Butter scotch - 250ml Any fruit present in your refrigerator - 100g Grated chocolate - 1/2 cup For the topping Whipped cream - 1/2 cup Dark chocolate curls Any fruit present in your refrigerator, diced for garnish


Slice the cake horizontally into 3 equal parts. Place the bottom layer on a serving plate and sprinkle with soaking syrup. Spread the butter scotch ice cream on the soaked layer of the sponge. Top with half the chopped fruits and grated chocolate and place another layer of sponge. Sprinkle more soaking syrup and arrange the remaining ice-cream over this layer. Top with remaining fruits and chocolate and place the last layer of sponge. Sprinkle the remaining soaking syrup and spread the whipped cream evenly on top and the sides. Garnish with the remaining fruits and cream and freeze till the ice-cream is firm. Cut into wedges and serve immediately.

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