Baati Ala Ndyw

1 pound wheat flour
1/2 teaspoon salt
3 tablespoons oil
1 1/2 teaspoons ghee (for serving)

How to Make :

Mix the flour and salt.
Put about a cup of the mix in a small bowl and add a little oil, mixing it in well and breaking up any lumps.
Pour in water about a tablespoon at a time and keep kneading with your hands. You only need three or four tablespoons, but you must knead the dough very hard to make it stick together in a ball. The more compact the dough, the better and denser the baati will be.
Let the balls sit for 5 minutes.
Flatten out each ball with first your hands and then a rolling pin until they are smooth discs 4 inches across and 1/2 inch thick.
Cook in a dry metal pan on a low flame.
Flip once when the bottom begins to harden, then pinch all over with two fingers so the dough is not too thick and has a bumpy texture on one side.
Check the bottom until it browns in spots, then remove the baati and place it upside-down on a grate or pan with holes in it. This will blacken the top a little, especially on the tops of the pinched bumps.
To serve, drizzle liberally with ghee and accompany with a dhal or vegetable.

That is it, Baati Ala Ndyw

Makes 4-6 Baati

Pumpkin Pie Special Ala Ndyw

1 can (15 oz.) Libby's 100 percent Pure Pumpkin, chilled 

1 can (12 fl. oz.) Fat-Free or Lowfat 2 percent Carnation Evaporated Milk, chilled 

1 container (6 oz.) light or nonfat vanilla yogurt 

1/4 cup granulated sugar 

1/4 teaspoon pumpkin pie spice 

Light whipping cream, whipped to soft peaks (optional) 

How to Make: 

Combine pumpkin, evaporated milk, yogurt, sugar and pumpkin pie spice in blender; cover. Blend until mixture is smooth. 

Top with whipped cream; sprinkle with additional pumpkin pie spice.

That is it, Pumpkin Pie Special Ala Ndyw...

Blizzard Ala Ndyw

3 ounces bourbon.

1 ounce cranberry juice.

1 teaspoon lemon juice.

2 teaspoons sugar syrup.

4 ounces crushed ice.

How to Make :

Combine in blender until the drink is thick. Serve straight up.

That is it, Blizzard Ala Ndyw.

Eggnog Ala Ndyw

4 eggs, 4 cups milk, 4 tablespoons lemon juice ½ cup cream. 1/8 teaspoon nutmeg, 1/8 teaspoon salt, 1/3 cup sugar.

Beat eggs until thick and lemon colour

Add sugar, nutmeg, and lemon juice

Add ice-cold milk and cream

Beat with rotary beater until frothy

Makes: 6 large glasses

Christmas Juice Punch.

2 quarts apple juice.

2 quarts cranberry juice.

8 oz. lemon juice.

8 oz. Sugar.

2 bottles ginger ale.

How to Make :

Combine everything except the ginger ale. Stir well. Add ginger ale plus chunks of ice before serving.
That is it, Eggnog Ala Ndyw

Mincemeat Cookies Ala Ndyw

¾ cup(185 ml)  shortening

1 ½ cups(375 ml)  sugar

3 eggs beaten

3 cups (750 ml)  flour

¾ teaspoon (3.75 ml)  salt

1 teaspoon (4 ml)  soda

1 cup (250 ml) canned mincemeat

3 tablespoons (45 ml)  water

1 cup (250 ml) walnuts


1-cup butter 2 cups all-purpose flour ½ cup fruit sugar

How to Make :

In a large bowl, cream the butter. Add sugar to creamed butter and cream the mixture together. Slowly mix in 1 ½ cups of the flour. Place mixture on clean surface and knead in the remaining flour. Spread mixture in an 8 x 8-inch baking pan. Alternatively, you can form them into 2 big cookies, each ½ inch thick, and place on a non-stick baking tray. Using a fork, punch holes all over mixture. Bake at 300°F for 40-45 minutes.

That is it, Mincemeat Cookies Ala Ndyw.

Butter Tart Ala Ndyw

1/3-cup(80 ml)  butter.

1-cup (250 ml)  brown sugar.

2 tablespoons (30 ml)  milk or cream.

1/3 cup (80 ml)  currants

1 egg beaten well.

1 teaspoon (5 ml) vanilla.

How to Make :

Mix all ingredients together. Put in unbaked tart shells. Bake at 450 F, (230 C), for 8 minutes. Turn down to 350 F, (175 C), and cook until brown.

That is it, Butter Tart Ala Ndyw

Baked Ham and Apples Ala Ndyw

2 large slices of ham steak.

2 teaspoons(10 ml)  prepared mustard.

4 tablespoons (60 ml)  brown sugar.

2 tart apples.

1 ½ cups (375 ml)  apple juice.

How to Make :

Place the ham in baking dish and rub with mustard. Sprinkle with 2 tablespoons (30 ml), of brown sugar. Core the apple and cut into thin slices. Cover the ham with the apple slices and sprinkle with rest of brown sugar. Add apple juice. Bake at 300 F, (150 C), for 30 minutes or until tender.

That is it, Baked Ham and Apples Ala Ndyw

YIELD: 4-5 servings. TIME: 40 minutes.

Wrapped Turkey Ala Ndyw

Note :

Place dressed turnkey, breast up in centre of greased, wide, heavy foil. Bring ends of foil up over breast.

Overlap fold and press up against ends of turkey. Place bird in shallow pan.

Open foil last 20 minutes to brown. Bake at 450 F, (230 C) according to timetable.

Weights Roasting Times

Ready To Cook Weight. Roasting Time.

8 - 10 lbs. 2 ¼ - 2 ½ hours.

10 - 12 lbs. 2 ½ - 3 hours.

14 - 16 lbs. 3 - 3 ¼ hours.

18 - 20 lbs. 3 ¼ - 3 ½ hours.

22 - 24 lbs. 3 ½ - 3 ¾ hours.

Ingredients : 

1 whole turkey fresh or thawed (12 -13 lbs.) 1/2 cup of butter

1 cup of mixture of fresh chopped herbs (thyme, tarragon, sage summer savoury etc.) Salt and pepper

1 whole peeled onion

Mix the butter and herbs and set aside.

How to Make :

Clean the turkey inside and outside and drain dry. Using your hands, slide through the skin and the meat of the breast and thighs as much as you can. Now take knobs of the herbed butter and spread it all over underneath the skin and onto the breasts and thighs. Also rub some of the butter all over the outside skin as well. Sprinkle salt and pepper all over the bird and inside cavity. Put the whole onion into the cavity of the bird. Put the bird onto a disposable aluminum-roasting pan and put it into a hot BBQ, cooking it using indirect heat. Ensure the BBQ is about 325 -350 degrees throughout the cooking process. Adjust temperature if needed. Baste every ½ -hour for about 2 hours until temperature reads 180° at the thigh level. Tent the turkey with aluminum foil loosely around the pan if the skin is browning too fast. Let rest 10-15 minutes before carving. Cooking time two hours.

That is it, Wrapped Turkey Ala Ndyw

Simple Chocolate Sponge Cake Ala Ndyw


10 grain yolk
5 grains of white eggs 
125 gr sugar fine 
1 tsp cake emulsifier 
100 gr wheat flour 
50 gr cocoa powder 
125 gr melting butter 

How to Make: 

1. Sieve wheat flour and cocoa powder, sisihkan. Shake yolk, egg white, and refined sugar until sugar dissolves and the lost foam. Input cake emulsifier ago shake until thick and expand. 
2. input the wheat flour that has been sieved, add the melting butter and mix again. 

3. Pour batter into a brass that has been be smeared margarine, and roast until cooked for 55 minutes with a temperature of 170 ° C - 180 ° C. 

4. That is it, Chocolate Sponge Cake ala Ndyw

• For brass box, 25 cm wide and 6 cm high 
• For brass rounded, diameter 28 cm and 6 cm high.

Creamy Method Ala Ndyw

 Is a method that is used to make a cake with butter or margarine content is high.Shake butter / Margarine with refined sugar until soft as cream. Enter the eggs one by one to shake and swell. Incorporate dry ingredients to the end, then use the spatula to poke really flat. 

Please note! 
• churn butter / margarine 250 grams of cream needs to be 15 minutes. 
• enter the egg / yolk one by one so that should be the perfect mix. 
• Do not bring the dough too often, because the dough will lose a lot of air which will cause the batter to be heavy and the cake down and sodden.

Cake's Ingredients

Butter and margarine 
Fat makes a soft crumb cake more palatable and more fragrant aroma if using butter or margarine 

Give sweetness and color of the skin / face cake. If using sugar, choose a very fine grain in order to shuffle faster. Shuffle with refined sugar makes the process more quickly, but the sweet taste in the dough so that the reduced use of more than sugar. 

• Eggs 
Assist the process of cake. Enter the eggs one by one so that the perfect shuffle. If the recipe in the yellow and white egg separate, shake until egg white is completely rigid. Do not until the yolk into the egg white. Use egg size with a weight of 50-55 grams. 

• wheat flour 
Select a wheat flour protein that results are the average and the cake is not broken at the top of it. Cake texture that was produced more soft. 

• Cake Emulsifier 
Chemicals that help the development process and softening teksture cake. Usually shaped pasta. 

• Soda cake 
Sodium bicarbonate as a function of cake. Have expand power 4x faster than with the baking powder. 

• Baking powder 
Baking powder developer which is a mixture of baking soda, cream of tar-tar and maize. 

• Padding 
Dried fruits, apple, pear, banana, durian, and so forth. Typically used to add taste, aroma, and appearance to be more special cake. Please note when adding dried fruit sweetness, such as raisins, plum, and APRICOT, should be washed briefly in order to reduce the sugar in it. Mix the stuffing with nuts and submerged it with rhum or spread with wheat flour so that the field does not settle at the bottom of the cake.

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