Sticky Buns by Alaksya

Ingredients:
Dough
1-1/2 packages (about 3-1/4 teaspoons) dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
1 egg-replacer equivalent
4 cups sifted flour + up to 1 cup for kneading

Filling
1/3 cup melted butter
¼ cups brown sugar
1 tbsp cinnamon

Sticky Sauce
½ cup packed brown sugar
¼ cup butter, cubed
¼ cup corn syrup
½ cup chopped pecans (optional)

Directions:

1. Add the warm water to the yeast and soak 10 minutes.
2. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and egg-replacer. Add 4 cups flour adding one at a time beating after each addition.
3. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1 hour.
4. Punch dough down. Roll dough out into a 18x10” rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. Roll up jellyroll fashion.
5. Using a scissors, piece of string or a sharp knife cut off about 12 slices 1-1/2 inch thick. 
6. In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. Stir in pecans. Pour into a greased 9” square baking dish*. Place slices cut side down over sauce. Cover and let rise until doubled, about 30 min.
7. Bake at 350° for 25-30 minutes or until golden brown. Cool for 3 minutes before inverting onto a serving platter.

*If you would like to use muffin tins you just need to grease them, spoon in the sauce and place one slice of dough in each.

Govinda Ji's Caramel Pear Slice

1 (125g) cup plain flour
1/3 cup (60g) brown sugar
90g butter, melted
440g canned pear halves, drained and sliced lengthwise
Caramel Topping
1 can condensed milk
2 Tablespoons golden syrup
1/4 cup (45g) brown sugar
60g butter, melted
90g slivered almonds

Method

Preheat oven to 180 C/ gas oven

Combine flour, sugar and butter in a bowl. Press mixture into a greased and lined shallow 18x28 cm cake tin. Bake for 10 minutes. Arrange pear slices over the cooked base.

To make topping, combine condensed milk, golden syrup, sugar and butter in a bowl. Pour topping over pears. Scatter with almonds.

Bake for 25 minutes or until topping is golden and firm. Cool slice in tin, then cut into bars.

N.B: offer to Krishna and enjoy!

Kaju Katly by Bud Walker

Kaju Katli is so fast, and it's really tasty. I joined the group just to comment on this. :-)

Start it before class and it will be done setting up right after.

Powdered Cashews – 1.5 cups
Powdered Sugar – 1 cup
Instant Dry Milk (or Indian Milk Powder) – 1/2 cup
Cardamom Powder – 1/8 tsp
Water – 2 tbsp
Rose Essence – 2 drops

Here is the Process:

1. Take a full pot and bring the water to boil. Then put a shallow pan on the top of the other pot so the bottom is an inch or so in the water.

2. Once boiling, add in the Powdered Sugar and Milk Powder in the top pan.

3. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through.

4. Pour the Cashew Powder in a mixing bowl.

5. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl.

6. Add the Cardamom Powder and mix.

7. If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water.

8. Start kneading by adding a little water at a time.

9. Knead till it forms a dough and the cashew starts letting oil go.

10. Grease hands and rolling pin for easier rolling.

11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.

12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).

13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.

Srila Prabhupada's Cabbage

chop cabbage very small (or grate).

Chaunce: black cumin and a little tumeric. Add cabbage. Cover and cook over low heat. Add salt. Stir frequently so it doesn't burn. Can add deep-fried cashews or fried curd chunks to garnish.

Cauliflower and Pea Subji

1/4 cup ghee
1/2 tsp grated ginger
1/2 tsp cumin seed
1 large cauliflower
1 tsp tumeric
1 tsp salt
1/4 chili powder
1 cup green peas
1/4 cup sour cream
2 tbsp coriander leaves


Chaunce: ginger, cumin. Add cauliflower. Sprinkle with tumeric, salt and chili powder. Stir and fry 'til cauliflower is slightly browned. Add peas and about 2 tbsp water. Cover and reduce flame to low.

Cook, stirring occasionally for 15 minutes or 'til veges are almost tender. Remove the lid, raise the heat and cook 'til dry.

Fold in sour cream and sprinkle with chopped coriander leaves. Serve hot.

Note: If sour cream is not available then can add yoghurt or double cream instead.

Chestnut Flour Halvah by Karunika Dasi

Made just like halvah but you have to be ever ever so careful to roast this delicate flour very slowly and carefully.


Ingredients: 1/4 cup butter,
3/4 cup chestnut flour.

Half way through roasting add ground nuts of your choice (I like hazlenut or almond).

Boil 1 1/2 cups of milk with 1/2 cup of sugar.

Add to roasted flour and cook down to the consistency of your choice.

Add chopped nuts and dried fruit to the mixture if you wish. (This time I added chopped prunes and apricots).



Ps. I add about 1 cup of ground nuts for this quantity. Quantity in photo was double recipe.

Black bean, pea, and sweetcorn potato salad, with honey barbeque glazed tofu 'steaks', and slabs of mozzarella by Michael Zocca

The salad is just peeled, chopped and boiled potatoes, peas, and corn. When they cooled, I added them to some sour cream with evoo, salt/pepper, garlic powder/hing.

Tofu steaks are extra firm tofu, cooked in the pan with some evoo until golden brown. Add the barbeque sauce as you turn them off, and flip repeatedly, so as to coat both sides.

Mozzarella is added after everything is plated. Enjoy!