Khubani-is the urdu word for dried apricot.The dessert is traditionally served at Hyderabadi weddings and very popular for its extreme sweetness and unique flavour.

Ingridients
500g dried apricots
3/4C sugar
1/4 fresh cream.

1. Soak apricots in 3 cups of water overnight or six hours.Remove seed crush and use kennel for garnishing.
2.Boil soaked apricot and its water for ten min.Add sugar and biol till it dissolves.Allow it to cool slightly.
3.Puree the apricots but reserve some and combine them and boil for another five to seven min.
4.Allow to cook serve with fresh cream and garnish.

Ingredients:
1 1/2 cups powdered sugar, sifted
1 cup unbleached flour, sifted
1 1/2 cups egg whites, slightly beaten
1 1/2 teaspoons cream of tartar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon almond extract
1 cup granulated sugar
Method:
1.Preheat oven to 375F.
2.Mix powdered sugar and flour in a mixing bowl; set aside.
3.In separate mixing bowl, beat egg whites, cream of tartar, vanilla extract, salt, and almond extract at high speed until well blended.
4.Gradually sprinkle in granulated sugar, 2 tablespoons at a time while beating at high speed.
5.Beat just until sugar is dissolved and egg whites stand in stiff peaks.
6.Do not scrape sides of bowl during beating.
7.Fold in flour mixture, about 1/4 at a time, with a rubber spatula just until flour disappears.
8.Pour mixture in unprepared 10 inch tube pan.
9.Cut through batter to break large air bubbles with metal spatula.
10.Bake for 35 minutes.
11.Remove from oven and set upside down until cooled.Garnish it with low fat chocolate and Fruits.
Thanks a lot for visiting 2tastyfood.com.Leave your comments and subscribe yourself for daily updates via Email,For more Food recipes and Weight Loss view my older post

Ingredients:
1 cup sugar
10 cloves
1/2 cup water
1 cup self raising flour
1 cup buttermilk
2 egg whites
2 large bananas, sliced diagonally
Method:
1.Combine sugar, cloves and water in small pan; stir over heat, without boiling, until sugar dissolves.
2.Bring to boil; simmer, uncovered, about 5 minutes or until syrup is slightly thickened.
3.Meanwhile, combine flour, milk and egg whites in large bowl; whisk until batter is smooth.
4.Heat oiled large pan.
5.Pour in 2 tablespoons batter for each pancake; cook until browned lightly both sides.
6.Repeat with remaining batter.
7.Place bananas, in single layer, on oiled oven tray, brush with 2 tablespoons syrup; reserve remaining syrup.
8.Grill bananas until just soft and browned.
9.For each serving, place 1 pancake on serving plate, top with 1/8 of the banana mixture, then another pancake, another 1/8 of the banana mixture, then another pancake.
10.Drizzle with reserved syrup. Serves 4.
Per Serving: 1.8g fat; 3.1g fibre; 2136kJ
Thanks a lot for visiting 2tastyfood.com.Leave your comments and subscribe yourself for daily updates via Email,For more Food recipes and Weight Loss view my older posts

Ingredients:
2 cups whole milk
1 cup whipping cream
5 large egg yolks
6 tablespoons sugar
4 ounces bittersweet, not unsweetened or semisweet chocolate, chopped
5 tablespoons Frangelica, hazelnut liqueur
1/2 teaspoon vanilla extract
4 1/2 pint baskets raspberries, about 5 cups
Method:
1.Combine milk and cream in heavy medium saucepan.
2.Bring to simmer. Whisk yolks and sugar in medium bowl to blend well.
3.Gradually whisk in hot milk mixture. Return mixture to saucepan.
4.Stir over medium low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes, do not boil.
5.Remove from heat. Add chocolate; whisk until melted and smooth.
6.Whisk in Frangelica and vanilla.
7.Strain custard into medium bowl. Cover; chill at least 4 hours. Can be prepared 2 days ahead.
Keep refrigerated. Divide crème anglaise among 8 dessert glasses. Top with raspberries. Makes 8 servings.
Thanks a lot for visiting 2tastyfood.com.Please Leave your comments and subscribe yourself for daily updates via Email,for more Tasty recipes and Weight Loss programs view my older posts.

Ingredients:
1 cup sugar
4 heaping tablespoons cocoa
2 teaspoons baking soda
1 cup mayonnaise
Beat all of these ingredients together until smooth and well blended.
Add:
1 cup of cold water
2 cups of sifted flour
1 teaspoon vanilla
Method:
1.Beat again until well blended and smooth.
2.Pour into a well greased 9 x 13 baking pan or 2 nine inch cake pans.
3.Bake for about 30 minutes at 350F or until done to the touch.
4.Frost with your favorite frosting.
Thanks a lot for visiting 2tastyfood.com.Please Leave your comments and subscribe yourself for daily updates via Email,for more Tasty recipes and Weight Loss programs view my older posts.

Ingredients:
1/2 cup cocoa
1/3 cup cornstarch
1 1/4 cups sugar
3 cups of milk
1/4 teaspoon salt
3 tablespoons margarine or butter
1 1/2 teaspoons vanilla extract
1 9 inch pie crust baked or a graham cracker crumb crust, cooled
Method:
1.Stir the cocoa, cornstarch, sugar and salt in a medium saucepan.
2.Gradually add milk and stir until smooth.
3.Cook on medium heat stirring constantly.
4.Bring mixture just to a boil and boil about 1 minute.
5.Remove from the heat; stir in the butter and vanilla.
6.Pour the mixture into the prepared crust.
7.Press plastic wrap on top of surface.
Cool to room temperature then refrigerate 6 to 8 hours. Garnish with whipped cream. Serves 6 to 8.

CRUST:
1 cup (140 grams) all-purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) sugar
1/2 cup (1 stick) (113 grams) cold unsalted butter, cut into small pieces
FILLING:
One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
TOPPING:
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon (2 grams) ground cinnamon
4 cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples)
1/3 cup (35 grams) sliced almonds
Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven.  Grease (or spray with Pam) a 9 inch (22 cm) springform pan.
CRUST: In the bowl of your food processor place the flour and sugar.  Pulse to blend together.  Add butter and pulse until dough just begins to come together.  Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan.  Cover with plastic wrap and place in refrigerator while you make the filling.
FILLING: In a food processor process the cream cheese until smooth.  Add the sugar and mix well.  Blend in the egg and vanilla extract and process until smooth.  Remove the crust from the fridge and pour in the filling.  Return to refrigerator while you prepare the topping.
TOPPING: Combine the sugar and cinnamon in a large bowl.  Toss the sliced apples in the sugar mixture.  Spoon the apples evenly over the cream cheese layer and sprinkle with almonds.  Place the springform pan on a larger baking sheet to catch the drips.
Bake at 450 degrees F (230 degrees C) for 10 minutes.  Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set.   Remove from oven and place on wire rack to cool.  Sprinkle with confectioners sugar and serve at room temperature.  Leftovers can be covered with plastic wrap and refrigerated.