Peanut Butter Pie

Ingredients
Graham Cracker Crust - 1
(You can also use chocolate crust)
Peanut Butter - 3/4 cup (I like to use crunchy peanut butter)
Cream Cheese - 6 oz
Sugar - 3/4 cup
Whipped Cream - 12 oz (app. 3 cups)
Milk - 1/4 cup

Method
1. Mix the cream cheese, sugar and peanut butter until all the three are well blended and smooth.
2. Gently fold in the whipped cream.
3. Spoon the mixture into the graham cracker crust.
4. Garnish with roasted unsalted peanuts or crushed oreo or chocolate shavings.
5. Refrigerate or Freeze for atleast 5-6 hours. Serve when it is still frozen else serve it from the refrigerator (if you like it softer and creamier). 

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Lemon Meringue Pie

(Key Lime Meringue Pie, Lime Meringue Pie, Lemon Pie)

Ingredients
Pie crust - 1 (9" baked)
(You can also make the crust at home)

For lemon filling
Sugar - 1 cup
All purpose flour - 2 tblsp
Corn starch - 3 tblsp/ Gelatin - 1 envelope
Lemon/ Lime / Key lime - 2 (juice and zest)
Butter - 2 tblsp
Egg yolks - 4 (beaten)
Salt - a pinch
Water - 1 1/2 cup

For meringue
Egg whites - 4
Sugar - 6 tblsp
Lemon Meringue Pie

Method
1. Preparation : Preheat the oven to 350 degrees. Bake the pie crustfor 10-12 minutes until its done.
2. To make lemon filling : Mix all the ingredients under 'for lemon filling' except egg yolks and bring it to a boil.
3. Beat the egg yolks seperatly in another bowl. 
4. Mix half of the hot sugar lemon mixture and add it to the egg yolks little by little whisking continuously. 
5. Add this to the rest of the sugar lemon water. (If you add the egg yolks directly to the hot lemon sugar water, it will scramble up.)
6. Bring everything to a boil and simmer till it becomes thick (app 10 minutes).
7. To make meringue : Whip the egg whites in a seperate bowl using a hand mixer until it is nice and fluffy.
8. Add sugar and continue to whisk until it becomes thick and stiff. (10 min)
9. Take the baked pie shell, pour the lemon mixture into it. Spread the meringue over that gently.
10. Bake for 10 minutes until the meringue turns golden brown.

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Pecan Pie

Ingredients
White Corn Syrup - 1 cup
Brown Sugar - 1 cup
Salt - a pinch
Eggs - 3
Butter - 5 tblsp
Pecans - 2 cups
Vanilla - 1 tsp
Pie Crust - 1 (9 inch)


Method
1. Roast the pecans for 3-4 minutes until a nice aroma comes. This can be done in the microwave too.
2. Melt the butter and beat the eggs seperately.
3. Take a mixing bowl and mix together white corn syrup, melted butter, beaten eggs, vanilla essence, brown sugar and salt.
4. Pour the pie filling into the pie crust.
5. Add the roasted pecans on top. Some of the pecans will sink in the pie filling.
6. Bake the pie in an oven preheated to 350 degreed F for 55-65 minutes. 
7. After approximately 25 minutes, if the pie crust starts browning too much, cover it up carefully with an aluminium foil.
8. Cool and serve with whipped topping or have as such.

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Apple Pie

Ingredients
Pie Crust (9") - 2
Apples - about 8 cups (6-8 apples peeled and sliced) 
     - For best results use 2-3 varieties of apples
Lemon Juice - 2 tblsp
Sugar - 1 cup
Corn Syrup - 2 tblsp
All Purpose Flour - 3 tblsp
Ground Cinnamon - 1 tsp
Ground Nutmeg - 1/4 tsp
Salt - 1 pinch
Turmeric Powder - a pinch
Butter - 2 tblsp
Egg - 1/2

Method

1. Take the apple slices in a large mixing bowl.
2. Add the lemon juice, sugar, turmeric powder, salt, corn syrup, cinnamon, nutmeg to that and toss.
3. Add the flour and mix together.
4. Take one pie crust on a pie plate and fill it with the apple mixture.
5. Add small pieces of butter on top.
6. Use the second pie crust to cover the apples. Seal the edges and cut few slits on top for the steam to escape. (I have made a lattice top with the second pie crust.)
7. Brush the top crust with beaten egg to give a shiny finish.
8. Sprinkle some white sugar on top.
9. Bake in a preheated 350 degree oven for about 55 min - 1 hr until the crust is golden brown and the filling is bubbly.

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How to make Kesar Peda in Microwave

Making sweet, soft and tender kesar (saffron) peda is very easy. Preparing these pedas in microwave is more easy and less time consuming than making them on flame or wok.   

Ingredients for Kesar Peda

• Mawa - 1 cup (250 grams)
• Boora - 1 cup (175 grams)
• Milk - 1 tbsp
• Saffron - 20-25 (threads)
• Pistachios - 7-8

Allow the mawa to cool. When mawa is slightly warm then add boora. Meanwhile thinly slice pistachios. 

When mawa is bit cooled or is slightly warm, add boora and mix well. Grease your hands with some ghee. Take little amount of mixture or 1 tsp mixture, roll it  in a round shape and then flatten gently giving it a shape of peda. Keep 2-3 pistachios slices on the top and press gently. Place the peda in a plate. One by one prepare rest of the pedas.

Mouth drooling and luscious Kesar peda is ready. Store them in refrigerator and relish eating for 8-10 days. 

Suggestion:

If you'll add boora in hot mawa then mixture can get thin in consistency and it might get difficult in making peda. If this happens then place the mixture in refrigerator and use it day after for making pedas. 

If you add boora in too cooled mawa then the mawa-boora mixture can turn dry and may scatter. This will also make it difficult in making pedas. If this happens add 1/2-1 tsp hot milk and mix well. Now you can use this mixture for making peda. 

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Dhoodh Peda (Pal Khova)

Ingredients 
Khoya - 2 cups
Sliced nuts (Almonds, Pistacios) / Coloured sugar / Raisins - for topping

Method
1. Make the khoyas using any of the methods specified in http://simpleindianrecipes.com/khoya.aspx.
2. After the khoya has cooled down, use cookie cutters to shape the pedas. Another way is to shape with your palms. Take a small portion of the khoya and shape it into a smooth ball, then flatten it into the peda shape.
3. Press some sliced pistachios/almonds/cashews/raisins on top or sprinkle some coloured sugar.

Variations
     - You can make different flavours of peda by adding different flavouring ingredients while making the khoya like kesar peda (add few saffron strands), coconut peda (add coconut powder), badam peda (add almond powder), kaju peda (add cashew powder) etc.
     -  If you use jaggery to sweeten the khoya instead of sugar, then that dessert is called Theratti Paal.

Tips
     - Use different cookie cutters to make different shapes of pedas for each occasions. 

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How to Make Carrot Halwa (gajjar ka halwa)

Ingredients
Carrots - 2 cups (app. 4 carrots)
Milk - 2 cups
Sugar - 1 cup
Ghee - 2 tblsp
Nuts & Raisins - 1/4 cup (Almonds &/ Cashews)
Cardamon - 2 (crushed or use 1/4 tsp cardomom powder)

Method
1. Wash and peel the carrots and grate them or grind them. Grating leaves some texture to the carrot at the end but grinding is equally good too.
2. Heat the ghee in a small pan and fry the nuts and raisins in it. 
3. Heat the milk in a heavy bottomed pan and add the carrot to it. 
4. Cover and cook it on medium flame, stirring occassionally to avoid sticking to the bottom. 
5. After about 15-20 minutes, when all the milk is absorbed by the carrot, add sugar and stir continuously.
6. After about 8 minutes the oil starts getting separated from the halwa. At this stage add cardomom powder, fried nuts and raisins and 1 tblsp of ghee.
7. Mix for another minute and switch off. 

Tips
      - To make cardomon powder, grind it with little sugar to get a fine powder. 

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How to Make Rasgulla

Ingredients
Milk - 1/2 litre
Lemon Juice - 3 tblsp
All Purpose Flour - 1 tsp
Water - 2.5 cups
Sugar - 1 cup
Rose water - 1 tsp

Method
1. Bring the milk to a boil in a milk cooker or in a heavy bottomed pan.
2. When the milk is boiling add the lemon juice little by little till the milk curdles. (i.e paneer seperates from the pale coloured whey.)
3. Switch off the stove and drain this using a clean kitchen cloth.
4. Squeeze out excess water with your hands.
5. Dust a clean surface with the all purpose flour and knead the paneer. 
6. Applying pressure and knead for about 5 minutes till it forms a cohesive mass. 
7. Combine the sugar and water in a wide pan or a pressure cooker. Let this come to a boil while you make the balls.
8. Make small marble sized balls with the paneer dough.
9. Roll each ball applying some pressure with your palms so that there aren't any cracks. (A smooth ball is very important for good rasgullas.)
9. Add the balls to the boiling sugar syrup and cook for about 20 minutes. If you are using a pressure cooker, cook for 2 whistles.
10. Switch off and add the rose water. The balls would have doubled in volume and become spongy.
11. Refrigerate for few hours and serve chilled.
 
Tips
  - Use leftovers to make Rasmalais

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