how to make tutti frutti?

Question

hi, i m living abroad delhite....i belong to Old Delhi. I would like to have a recipe of tutti frutti which i have eaten in chandni chowk in front of Gurudwara. Please any one help me ....its sooooooo yummy...i cant have a taste of it outside anywhere.
And the cakes in delhi so yummy. Outside we are unable to have the same taste like we get in India...is it anything special ppl use to make them. Please tell me the sugar tasted or sugar icing cake recipe. thanks a lot.

Answer 1

(m)


1 cup chopped strawberries
1 cup fresh blueberries
1/2 cup sliced banana
1 1/4 cups pineapple
1/2 cup firm tofu
2 cups ice cubes

In a blender, combine strawberries, blueberries, banana, and pineapple until smooth. Add tofu and ice cubes and liquefy. Serve immediately.

Nutrition Information
Nutritional Analysis per serving Calories 74
Fat 1.5 g Saturated Fat 0.3 g
Carbohydrates 14.3 g Fiber 2.2 g
Protein 2.4 g

Answer 2

Tutti Frutti Favorites
INGREDIENTS
3/4 cup butter flavored shortening
1 cup sugar
1/2 cup molasses
1/4 cup honey
2 eggs
2 cups all-purpose flour
2 cups quick-cooking oats
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 1/2 cups cornflakes cereal
1 cup chopped mixed dried fruit
3/4 cup raisins
DIRECTIONS
In a mixing bowl, cream shortening and sugar. Beat in molasses and honey. Add eggs, one at a time, beating well after each addition. Combine flour, oats, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in cornflakes, dried fruit and raisins. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 14-16 minutes or until the edges are firm. Remove to wire racks to cool.

Answer 3

Tutti Fruiti Cake Bites
makes 9-12 cake bites

50g (2oz) oats
50g (2oz) sultanas
15g (½oz) glace cherries, quartered
4 trifle sponges, crumbed
300mls (½ pint) semi-skimmed milk
1 egg, beaten
½ teaspoon vanilla essence

How To Make It
Preheat oven to 190C/375F/Gas Mark 4.
Mix the oats, sultanas, cherries and sponge crumbs together.
Put into the base of a greased 8 inch square tin.
Whisk the milk, egg, and vanilla essence together in a bowl and then pour into the tin, on top of the sponge crumb mixture.
Bake for 30 minutes until set.
Cut into squares.
Store in an air-tight container.

Answer 4

(L)
Instructions
Put a pint of brandy into a thoroughly sweet three-gallon stone jar.
Beginning with strawberries, the first fruit of the season, add in succession the various fruits as they appear in market, taking care to choose only those which are choice, firm and fresh.
Add a pound of sugar to each pound of fruit until the jar is almost half full, then use three- quarters of a pound of sugar to each pound of fruit.
Stir the mixture thoroughly for several mornings after each addition of fruit and sugar to dissolve the sugar, using for this purpose a wooden or granite-ware spoon and taking care not to mash the fruit.
Cover the jar securely and keep in the cellar or in a cool, dry place.
Use the following proportion of fruit: Two quarts strawberries, one large pineapple, one quart red cherries, one quart yellow cherries, one quart red raspberries, one pint large currants, one quart apricots and prunes, plums and peaches to fill the jar.
Leave the berries whole, cut the pineapple into suitable pieces for eating, seed the cherries, pare the apricots and peaches and cut into halves or quarters, and stone the plums and leave whole.

Answer 5

5 cups flour
1/2cup sugar
1 tsp. salt
2 tsp. dry yeast
1/4tsp. cinnamon powder
1/4tsp. clove powder
1/4tsp. nutmeg powder
1/2cup raisins
1/4cup tutti-frutti pieces
1/4cup oil
1/4cup butter softened
1 tbsp. vegetable fat melted
1cup + 1 tbsp. milk
1/4cup water
1 lemon, juice extracted
2-3 drops vanilla essence


Sift all dry spice powders with flour and salt.

Mix in raisins, tutti-frutti, keep aside.

Warm water, sprinkle 1 tsp sugar and yeast over it.

Cover and keep aside till frothy.

Boil 1 cup milk, add remaining sugar, oil, 1/4 cup butter.

Keep aside till it comes down to warm, add lemon juice.

Beat well, add enough flour to make a thick batter.

Add more flour, mix to form a soft dough.

Turn onto a floured worksurface, and knead well.

When dough is smooth and satin like to touch, it is kneaded enough.

Place in a greased covered bowl, allow to rise to double its size (about 30 minutes).

Punch down dough, allow to rest covered for 10 minutes.

Divide and shape into 20 round buns.

Place on a greased baking sheet, with at least an inch space between each.

Cover with a moist cloth and allow to rise for 45 minutes.

Bake in preheated oven at 200oC for 20-25 minutes or till done.

Brush melted fat over hot buns, and allow to cool completely.

Mix two tsp. hot water in icing sugar, and make a thick paste.

Add more water if required, but take care not to liquefy the icing.

Mark cross on each of the bun with icing paste, allow to set till dry.


For crosses:
1/2cup sifted icing sugar
Hot water

Making time: 30 minutes (excluding proving and baking time)
Makes: 20 buns
Shelflife: 1 week

Answer 6

METHOD:-1:-
Materials

1 cup flour
1/4 cup salt
2 tablespoons cream of tartar
1 package unsweetened Kool-Aid or other powdered fruit drink 1 tablespoon vegetable oil
1 cup water
medium pot, stove

Process


Mix flour, salt, cream of tartar and Kool-Aid in a medium pot.
Add water and oil.
Stir over medium heat 3 to 5 minutes.
When mixture forms a ball in pot, remove.
Knead until smooth.
Play and explore with this fragrant, brightly colored dough as you would any playdough.
Put in a plastic bag and refrigerate to store.

METHOD2:-
1 cup chopped strawberries
1 cup fresh blueberries
1/2 cup sliced banana
1 1/4 cups pineapple
1/2 cup firm tofu
2 cups ice cubes

In a blender, combine strawberries, blueberries, banana, and pineapple until smooth. Add tofu and ice cubes and liquefy. Serve immediately.

Nutrition Information
Nutritional Analysis per serving Calories 74
Fat 1.5 g Saturated Fat 0.3 g
Carbohydrates 14.3 g Fiber 2.2 g
Protein 2.4 g

METHOD3:-
Put a pint of brandy into a thoroughly sweet three-gallon stone jar.
Beginning with strawberries, the first fruit of the season, add in succession the various fruits as they appear in market, taking care to choose only those which are choice, firm and fresh.
Add a pound of sugar to each pound of fruit until the jar is almost half full, then use three- quarters of a pound of sugar to each pound of fruit.
Stir the mixture thoroughly for several mornings after each addition of fruit and sugar to dissolve the sugar, using for this purpose a wooden or granite-ware spoon and taking care not to mash the fruit.
Cover the jar securely and keep in the cellar or in a cool, dry place.
Use the following proportion of fruit: Two quarts strawberries, one large pineapple, one quart red cherries, one quart yellow cherries, one quart red raspberries, one pint large currants, one quart apricots and prunes, plums and peaches to fill the jar.
Leave the berries whole, cut the pineapple into suitable pieces for eating, seed the cherries, pare the apricots and peaches and cut into halves or quarters, and stone the plums and leave whole




ADDITIONAL:-
TUTTI - FRUTTI CAKE

3 c. sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
2 c. sugar
1 c. (2 sticks) soft butter
4 lg. eggs
2 tsp. WATKINS vanilla extract
1 c. milk
1/2 tsp. WATKINS cinnamon
1/2 tsp. WATKINS allspice
1/2 tsp. WATKINS cloves
1/4 c. chopped raisins
1/4 c. chopped pecans

Sift first 3 ingredients together; set aside. Cream together sugar and butter in large mixer bowl. Beat in eggs and vanilla; add flour mixture alternately with milk; beat 2 minutes. Turn 2/3 of batter into 2 well-greased, lightly floured, 9-inch round layer pans. Add next 5 ingredients to remaining batter; blend well. Turn into a paper-lined and greased 9-inch round pan. Bake cakes at 375 degrees for 25 to 30 minutes. Cool in pans 10 minutes; turn onto rack and cool completely. Frost with Tutti-Frutti Frosting and Filling. Makes 16 servings.

TUTTI-FRUTTI FROSTING & FILLING:

2 c. sugar
1/3 c. WATKINS coconut dessert mix
3 tbsp. WATKINS lemon dessert mix
2 1/4 c. water
2 tbsp. butter
1 c. chopped raisins
3/4 tsp. WATKINS orange extract
1/2 tsp. WATKINS nutmeg
1/2 tsp. WATKINS cinnamon
1/2 c. flaked coconut

Answer 7

I DON'T KNOW SORRY!