Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

Saturday, March 25, 2017

CHOCOLATE CAKE - Easy Way


INGREDIENTS:

CAKE BATTER:
1) 1 Cup Self Raising Flour
2) 1 cup Sugar
3) 1 Cup Softened Butter
4) 1 1/2 Teaspoon Baking Powder
5) 4 Teaspoons Cocoa Powder
6) 3 Eggs
7) 4 Tablespoon hot Milk/Water
8) 1/2 Cup Raisins/Almond Slices
9) 1/4 Cup of Granulated Sugar

CHOCOLATE GANACHE:
1) 1 Cup Cream
2) 1 Cup Melted Chocolate

PREPARATION TIME: 50 Minutes

HOW TO PREPARE:
* Preheat the oven to 180 degrees
* Prepare the cake tin and keep aside
* In a bowl beat together eggs, sugar, butter, flour and baking powder
* In a seperate bowl mix water and cocoa powder till it is a thick paste
* Add cocoa paste to cake batter and beat till its a smooth batter
* Pour the batter into prepared tin
* Bake for 30 Minutes or till it leaves the side of the tin
* Keep it aside to cool it completely before icing
* For chocolate ganache take cream and chocolate in a bowl
* Microwave for 40 minutes and mix well till a smooth paste
* Let it cool till it thickens a little
* Pour the ganache on the cooled cake and spread it evenly on top
* Sprinkle raisins and granulated sugar on top
* Enjoy with tea or in parties with family and friends



Saturday, October 15, 2016

BRAZILIAN CHOCOLATE TRUFFLES


INGREDIENTS:
1) 1/4 Cup Butter
2) 1 Cup Condensed Milk
3) 50gms Milk Chocolate
4) 2 Teaspoon Cocoa Powder
5) Few Drops of Vanilla Essence
6) Pinch of salt

PREPARATION TIME: 1 Hour 20 minutes

HOW TO PREPARE:
* In a bowl, heat butter and add condensed milk
* Cook it on simmer flame, add pinch of salt
* Break the chocolates into small pieces and add it to the pan
* Add Vanilla essence and mix continuously
* Add cocoa powder and mix well, cook till the mixture starts leaving sides
* When mixture tries to come together, take off heat and let it chill for an hour
* It forms dough like consistency, take small portions and make small balls out of it
* Cover the balls in different sprinklers and condiments or crushed oreo biscuits
* You can make a white truffle too with white chocolate and no cocoa powder
* Serve at room temperature! Its a hit with kids!!

Monday, September 19, 2016

BESAN LADDOOS


INGREDIENTS:
1) 1 Cup Besan/Chickpea flour
2) 1 Cup Powdered Sugar
3) 1/4 Cup Sooji/Semolina
4) 2 Teaspoons Elaichi/Cardamom Powder
5) 3/4 Cup Ghee/Clarified Butter
6) Few Raisins to decorate (Optional)
7) 1/2 Cup Almonds Powdered (Optional)

PREPARATION TIME : 1 Hour

HOW TO PREPARE:
* In a Wok add half of the ghee and let it melt
* Add sooji and besan together and mix well
* Mix should look like a crumb mix. If required add more ghee
* Mix and roast in wok till besan slightly changes color
* Roast till its turned golden brown and gives a nice aroma
* Take off the heat when done and cool it on the plate
* Add cardomom, almonds and sugar powder in it and mix well
* If too dry to make balls, add a little hot ghee
* Make laddoos and keep in an air tight container
* You can put one raisin on each laddoo to decorate it
* During festivities you can put silver wark on it too and serve your guests


Wednesday, August 10, 2016

PAPAYA AND RAISINS ICECREAM


INGREDIENTS:
1) 1 Cup Papaya Pulp
2) 1 Cup Cream
3) 1 Cup Sugar
4) 3-4 Drops Vanilla Essence
5) 1/4 Cup Raisins

PREPARATION TIME: 6-7 hours

HOW TO PREPARE:
* In a bowl, take cream and whip it till soft peaks appears
* Make Papaya pulp by mashing ripe papaya in a smooth paste
* Add granulated sugar to whipped cream and whip a little
* Do not whip to much, otherwise the cream will separate into butter and milk
* Add papaya pulp, raisins and vanilla essence, mix it well
* Freeze the mix in freezer for 2-3 hours
* After 2-3 hours take the mix and churn it again
* Freeze again for 2 hours,
* If ice-cream still not creamy in texture, then churn it again
* Once creamy its done and can be served
* Garnish with raisins or any topping of your choice



Wednesday, June 22, 2016

SEVIYAN or VERMICELLI



INGREDIENTS:
1) 2 Cups Seviyan/Thin Vermicelli
2) 1 Ltr Whole Milk
3) 1/2 Cup Sugar
4) 4 Nos Elaichi/Cardamom
5) 1/4 Teaspoon Fennel Powder
6) 2 Drops of Vanilla Essence
7) 1/2 Can of Condensed Milk
8) 1/2 Cup Chopped Nuts(optional)

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Take the milk in the pot and put it up for boil
* Add in Sugar, Cardamom, fennel powder and vanilla essence, Mix well
* Let the milk boil and get reduced a little
* Add in seviyan or vermicelli, keep stirring till seviyan looks cooked and soft
* Take the pot off heat and let it cool a little
* Seviyan seems to drink up the milk and make it more thick in consistency
* Now add in the condensed milk and 3/4th nuts and mix in well
* Keep in refrigerator if you want to serve chilled
* Serve at room temperature with garnished nuts and cardamom



Thursday, December 31, 2015

SULTANA SCONES


Bake this lovely treat this new year and surprise you family and friends!
Its very easy and simple to prepare, eggless, less sugar, less butter, kids love it!
Ask your kids to help you out with it this winter vacations! They will surely love it.

INGREDIENTS:
1) 225 gms Plain flour
2) 50 gms Butter Cold
3) 100 gms Sultanas/Raisins
4) 40 gms Castor Sugar
5) 150 ml Milk
6) 1 Egg beaten for egg wash/Milk

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Line the baking sheet and pre heat the oven at 220 degrees
* In a bowl mix flour and butter till breadcrumb consistency
* To above mix add sugar and sultanas
* In the middle pour milk and fold in the mix till no dry flour left
* Knead a little to gather the dough together
* Flatten with the hands till 2 cm thick disc
* Cut 12 small rounds or 8 big rounds with cutter
* Place them on baking sheet and brush the top of scones with egg wash or milk
* Bake for 15-20 minutes till top is golden brown in color
* Cool on wire rack and serve with jam, honey, cream, or butter

Tuesday, November 24, 2015

BESAN LADDOO ( CHICKPEA FLOUR SWEETS)


Besan Laddoos are easy and healthy sweets from India. Its prepared in festivals and also prepared for kids to improve their immune system.

INGREDIENTS:
1) 2 Cups Besan/Chickpea flour
2) 2/3 Cup Ghee/Clarified Butter
3) 3 Pinches Cardamom powder
4) 1 Cup Sugar( granulated/powdered)
(Keep it granulated for extra crunch or can use powdered sugar)
5) 1 Cup Almond powdered
6) Few Pistachios for garnish

PREPARATION TIME:

HOW TO PREPARE:
* In a wok, Melt ghee
* Add in the besan and stir constantly on the low flame
* Cook till its golden brown in color and a nutty flavor comes out
* Add Cardamom powder and almond powder and mix well
* Cook for a minute and take off flame and put into another dish to cool it
* When cooled, Mix in the sugar and make small balls out of the mixture
* These round balls are laddoos
* Garnish with pistachios and serve fresh homemade sweets


Tuesday, September 22, 2015

NO BAKE LEMON CHEESE CAKE



INGREDIENTS:
FOR CAKE BASE:
1) 1 Cup Malai/ Clotted Cream/ Devonshire cream
2) 1 1/2 Cup Cheeni/ Granulated Sugar
3) 4 Eggs
4) 2 Cup of Flour
5) 1/2 Cup of warm Milk
6) 1 1/2 Spoon of Baking Powder
7) 1 Pinch of Salt
8) 2 Tablespoon Lemon juice
9) 2 Tablespoon Sugar (for sugar syrup)
10) 1/2 Cup water(for sugar syrup)

FOR CHEESE CAKE:
1) 500 gms Cream Cheese
2) 1 cup Castor sugar
3) 500 gms Double cream/Whipped Cream
4) 2 Tablespoon Lemon juice

FOR GARNISH:
1) 1/4 Cup Lemon Rind
2) Lemon Peel for lemon flower

PREPARATION TIME: 1 hour and 40 minutes

HOW TO PREPARE:
CAKE BASE:
* Mix Malai, eggs, and sugar till light and fluffy and till sugar is dissolved
* Add in flour, salt and baking powder and mix well to form a smooth batter
* Finally add in milk and lemon juice mix well
* Grease a baking tray and pour in the batter
* Bake at 200 degrees in oven for around 20 minutes, Keep a watch in between
* When done then take it out and let it cool, meanwhile
* In a pan make sugar syrup by boiling water and sugar till it starts thickening
* Prick the cake with a fork and pour sugar syrup on cake to soften and moist it
CHEESE CAKE:
* In a microwave safe bowl take cream cheese and microwave for 45 seconds to soften it
* Add Sugar and mix well
* If you have whipped cream then mix it well with the abouve mix
* Else in a bowl take double cream and whip it till fluffy, then mix with above mix
* Add 2 Tablespoon Lemon Juice and mix well
* Spread evenly on the cake base and let it set in refrigerator for about an hour
* Before serving roll the lemon peel in a flower and set it in middle
* Sprinkle lemon rind on the cheese cake and serve chilled
** For the base you can also use the traditional biscuit crumbs mix



Wednesday, June 3, 2015

COCONUT CRUNCH WITH ICECREAM AND STRAWBERRY SAUCE


INGREDIENTS:
1) 500 gms Desiccated Coconut
2) 500 gms Sugar
3) 2-3 Elaichi\Cardomom
4) Vanilla ice cream
5) Strawberry sauce\ Chocolate sauce (market purchased)
6) 2 Tablespoon water
7) 1 Tablespoon lemon juice

PREPARATION TIME:

HOW TO PREPARE:
* In a wok, dry roast the coconut till it turns golden color, keep aside to cool
* In a pan add sugar and water and let it caramalize
* Add lemon juice and mix well
* Add roasted coconut and mix well
* Take it off the stove and set it in a flat dish with 1-2" thickness
* Cut with knife in a desired shape and let it set in refrigerator
* Take it out before serving to get it into room temperature
* Serve with a dollop of vanilla ice cream and strawberry sauce
* Can also sprinkle some sliced nuts to decorate
 

Monday, April 13, 2015

EASY LEMON CAKE



INGREDIENTS:
1) 2½ Cups Self Raising flour
2) 1½ Cups of castor sugar
3) 1 Cup Vegetable oil/Melted butter/Malai
4) 3 Eggs
5) 100ml Milk
6) 1 Tablespoon lemon rind
7) 1/2 Cup Lemon juice
8) A pinch of salt
9) 1/2 Cup Sugar for glaze
10) 1 Tablespoon Lemon juice for glaze
11) Finely grated Lemon rind to garnish

PREPARATION TIME: 1 Hour 15 Minutes

HOW TO PREPARE:
* Preheat oven to 180°C. Grease the cake ton and keep aside
* Sift flour into a bowl. Stir in caster sugar
* Whisk the butter, eggs till fluffy and light
* Add milk, lemon rind and 100ml of lemon juice, Whisk until combined
* Add the lemon mixture to the flour mixture and stir until well combined
* Pour into greased tray and Bake for 40-45 minutes
* Turn onto a wire rack to cool completely
FOR LEMON GLAZE:
* In a pan, add sugar, 2 teaspoon water
* Mix till sugar dissolves
* Finally add lemon juice and mix well
* Put the cake on serving tray and make holes with skewer on top
* Pour over lemon glaze and let it go deep in skewed holes
* Garnish with lemon rind and serve!


Tuesday, December 30, 2014

EGGLESS FRUIT CAKE


INGREDIENTS:
1) 1 Cup Flour/Maida
2) 1/2 Cup Sugar
3) 1/2 Cup White Butter/Malai
4) 1/4 Cup Milk
5) 2 Tablespoon Raisins
6) 2 Tablespoon Glazed Cherries
7) 1 Tablespoon Honey
8) 1/2 Cup Curd
9) 1/4 Teaspoon Soda-bi-carbonate
10) 1/2 Teaspoon Baking Powder
11) 4 Teaspoon Cocoa Powder

PREPARATION TIME: 35 Minutes

HOW TO PREPARE:
* Pre-Heat the oven at 180 degrees
* Grease the baking dish and keep aside
* Sieve Flour, soda-bi-carbonate, baking and cocoa powder
* Add Glazed Cherries and raisins to flour, mix well and keep aside
* Beat butter and sugar well till light and fluffy
* Add Honey, milk and Curd to it and mix well
* Fold in the flour mix slowly so that gluten is not released
* Pour the mix in greased tray and bake at 180 degrees for 35 minutes
* Cool the cake for 10 minutes before slicing
* Garnish with your favourite icing and cream
* Serve with tea/coffee


Monday, November 10, 2014

ALOO PURI KHEER


INGREDIENTS:
FOR ALOO SABZI:
1) 8 - 10 Medium sized Potatoes
2) 2 Onions Chopped
3) 2 Tomatoes Chopped
4) 1 Tablespoon Ginger Garlic Paste
5) 2 Green Chillies Chopped
6) 2 Tablespoon oil
7) 1/2 Teaspoon Turmeric powder
8) 1/2 Teaspoon Jeera Seeds
9) 1 Teaspoon Coriander Powder
10) 1 Teaspoon Red Chilli Powder
11) 1 Teaspoon Jeera Powder
12) 1/2 Teaspoon Garam Masala
13) 1/2 Teaspoon Amchoor/Dry Mango Powder
14) Salt to taste
15) 1/2 Cup Fresh Coriander for garnish

FOR PURI:
1) 3 Cups Whole Wheat Flour
2) 2 Tablespoon Ghee/ Clarified Butter
3) 1/2 Teaspoon Salt
4) Water to Knead

FOR KHEER:
1) 1 litre full fat organic milk
2) 1 cup basmati rice
3) 6 Tablespoon sugar or as required
4) 6 Green Cardamoms elaichi, powdered
5) A pinch of saffron/kesar
6) 15-20 Almonds/badam, blanched and sliced
7) 12-15 cashews/kaju, Chopped
8) 1 Tablespoon golden raisins

PREPARATION TIME: 1 Hour

HOW TO PREPARE:
ALOO KI SABZI:
* Boil the potatoes, peel and keep aside
* Cut the potatoes into cubes and keep aside
* In a wok, Add Oil and crackle jeera seeds
* Add onions and cook till they turn translucent
* Add Ginger Garlic paste and cook for few minutes
* Put in tomatoes and cook till turn soft
* Add Turmeric, Salt, Red chilly, Jeera powder
* Add Coriander, Garam masala, Amchoor and Green Chilli
* Cook for few minutes and add potatoes
* Add water, and cook till gravy thickens
* Serve hot and garnish with fresh coriander

POORI:
* Mix Flour, salt and oil in a bowl
* Add water little by little and knead it into a soft dough
* Make small balls out of the dough
* Apply oil on all balls and keep aside
* Take each ball and roll them into flat disc
* In a wok heat up oil and fry each disc till golden in color
* Done! Serve them with hot Aloo ki sabzi

KHEER:
* Wash rice and soak it in water for 30 minutes, keep aside
* In a pan boil milk, add cardamom powder and pinch of saffron
* Drain the rice and add it to boiling milk
* Keep stirring and scraping the sides of the pan
* Cook till the rice grains are almost done
* Add Sugar, Almonds and cashews to the boiling milk
* Simmer and cook till rice completely done
* Finally add raisins
* Serve hot or chilled, as required garnished with raisins or pistachios
** You can also cook it with jaggery, add jaggery instead of sugar


Monday, October 27, 2014

EASY EGGLESS BISCUIT CAKE


INGREDIENTS:
1) 1 Packet of Marie biscuits
2) 1 Packet of Hide 'n' Seek Biscuits
3) 1 Packet of Parle G biscuits
4) 1 1/2 Teaspoon of Baking Powder
5) 1 Tablespoon chocolate Sauce
6) 1 cup Milk
7) Oil for greasing

PREPARATION TIME: 10 minutes

HOW TO PREPARE:
* Grind the biscuits into powder form and keep it in a bowl
* Add Milk, Baking powder, Chocolate sauce and mix well
* Grease the cake bowl and add the batter to the bowl
* Microwave the batter for 4 minutes and done!
* Pour Chocolate Sauce over it before serving!


Wednesday, October 22, 2014

INSTANT GULAB JAMOONS


On occassion of Dhanteras and Diwali i present instant gulab jamoon which requires hardly 30 minutes of your time!!
INGREDIENTS:
1) 1 cup Mawa/Khoya
2) 1/2 Cup Paneer
3) 2 Tablespoon Maida
4) 1 Teaspoon Baking powder
5) 3 Cup Sugar
6) 1/2 Teaspoon Elaichi/Cardomom powder
7) Oil for frying

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a wok add oil and let it heat up for frying
* In a bowl mix khoya, maida, paneer and baking powder
* Mix well so that no lumps there and forms like a dough
* Make balls and fry them in the wok till brown
* In a pan add sugar and 1 cup water, let it boil
* Add cardamom powder and boil till 1 string consistency
* Put all fried balls into the sugar syrup and give them a boil each
* Take out all gulab jamoons from sugar syrup and serve in a dish
* For cupcakes, i made a 2 string sugar syrup
* For Cupcakes, i strained the jamoons from extra sugar syrup
* Done!


Tuesday, September 23, 2014

CUPCAKES WITH INDIAN TWIST




Today writing my 100th post, i feel overwhelmed and excited! Thanking all of you to make this blog a success! For all of you i am updating a recipe which is my personal favorite and very festive as its time to celebrate!. This recipe is a cupcake with a twist. The twist is the Indian sweet touch to cupcakes! Lets all celebrate the 100th post with this twisted cupcakes!

INGREDIENTS:

FOR CUPCAKES:
1) 200g Maida/Flour
2) 200g Sugar
3) 200g Butter/Malai
4) 2 Eggs
5) 1 Teaspoon Baking powder
6) 2 Teaspoon Coffee
7) 4 Teaspoon Cocoa Powder
8) 12 Small sized Gulab Jamoons
9) 1 Packet Candied Cherry
10) 1 Cup Instant Rabri/Rabri

FOR INSTANT RABRI:
1) 2 Cups Milk
2) 2 Bread slices
3) 1/4 Cup Condensed Milk
4) 2 Tablespoon Sugar
5) 1/4 Teaspoon Elaichi/Cardomom powder
6) Pinch Saffron

FOR INSTANT GULAB JAMOON:
1) 1 cup Mawa/Khoya
2) 1/2 Cup Paneer
3) 2 Tablespoon Maida
4) 1 Teaspoon Baking powder
5) 3 Cup Sugar
6) 1/2 Teaspoon Elaichi/Cardomom powder
7) Oil for frying

PREPARATION TIME: 1 Hour

HOW TO PREPARE:

INSTANT GULAB JAMOON:
* In a wok add oil and let it heat up for frying
* In a bowl mix khoya, maida, paneer and baking powder
* Mix well so that no lumps there and forms like a dough
* Make balls and fry them in the wok till brown
* In a pan add sugar and 1 cup water, let it boil
* Add cardamom powder and boil till 1 string consistency
* Put all fried balls into the sugar syrup and give them a boil each
* Take out all gulab jamoons from sugar syrup and serve in a dish
* For cupcakes, i made a 2 string sugar syrup
* For Cupcakes, i strained the jamoons from extra sugar syrup
* Done!
INSTANT RABRI
* Take bread slices and remove the brown sides
* I used whole wheat bread to get rabri color, had no saffron at home
* Grind the bread to make bread crumbs
* Boil milk in a pan, add bread crumbs, Condensed milk, sugar, saffron and elaichi powder
* Stir Constantly to avoid lumps, keep cooking till everything comes together
* Rabri done! Refrigerate and serve chilled
NOW CUPCAKES:
* In a bowl, mix butter and sugar well till fluffy and soft
* Add eggs one at a time and keep whisking
* In another bowl take flour and add cocoa and coffee powder
* Then add baking soda and mix all dry ingredients
* Fold in the dry mix into the butter egg mixture
* Pour in moulds and bake at 180 degrees in a preheated oven for 20 minutes
* When done, cool at room temperature
* Scoop out the cupcakes from the top and put a gulab jamoon in it
* Pour chilled rabri on the jamoon to cover it fully
* Garnish with a glazed cherry on top!
* Done! Serve at tea time or after meals as desserts

Nutrition Facts Widget Image

Monday, September 8, 2014

MANGO CUSTARD TRIFFLE



INGREDIENTS:
1) 2 Mangoes Chopped
2) 1/2 Ltr Milk
3) 4 Teaspoon custard powder
4) 3 Tablespoon sugar
5) 1 Teaspoon elaichi/Cardamom powder
6) 2 Cups of water
7) 1 Pkt Mango Jelly powder or gelatin
8) 1 Pkt parle G biscuits
9) Few Silver balls
10) 1/2 Cup roohafza syrup

PREPARATION TIME: 2 hours

HOW TO PREPARE:

** FOR CUSTARD **

* Boil the milk in a pan, add cardamom powder and sugar
* Take 1/2 cup of milk and mix in custard powder
* Mix the custard paste in boiling milk and stir constantly
* Keep stirring till it thickens without any lumps
* Take it off from gas and let it cool down at room temperature
* Once cooled put it in refrigerator to cool

** FOR JELLY **

* Boil 2 cups of water and add mango jelly powder
* Stir constantly to dissolve the powder
* Take off from gas and cool it at room temperature
* Once cooled put it in freezer to freeze it

** ASSEMBLING **

* In a wine glass or glass bowl add chopped mango pieces
* Then layer it with parle G biscuits
* Add a layer of custard till the glass is almost full
* Add a piece of mango jelly on top of custard
* Pour in 2 teaspoons of roohafza on top
* Sprinkle silver balls on top for garnish
* Served Chilled and enjoy!


Wednesday, August 27, 2014

MODAK / UKADICHE MODAK


Modak is a sweet dumpling, can be fried or steamed.
Modaks have a special importance in the worship of the Hindu God Ganesha. It is believed to be his favorite food. Ganesha worship ceremony, known in India as Ganesh Chaturthi the puja always concludes with an offering of twenty-one modaks to the deity and as prasaad. Modaks made with rice flour shell are preferred for this purpose, however, wheat shell version are also used. Innovative recipes for modaks have also been created. These include banana nachni modak, motichoor modak and chocolate modak.

INGREDIENTS:
1) 1 Cup Rice flour
2) 1 Cup water
3) 1/2 Teaspoon salt
4) 2 Teaspoon Ghee/Clarified butter
5) 3/4 Cup Jaggery
6) 3/4 Cup Fresh grated Coconut
7) 1/2 Cup Raisins/Sultanas (seedless)
8) 1/4th Teaspoon Cardamom powder
9) Pinch of red edible color

PREPARATION TIME: 1 Hour

HOW TO PREPARE:
* In a pan boil 1 cup water, add 1 teaspoon ghee and salt
* Add Rice flour and keep stirring to avoid lumps
* Keep aside covered to cool and the rice flour to cook in steam
* Break jaggery into smaller pieces for it to melt quickly
* In a wok, add 1 teaspoon ghee, add jaggery, keep stirring for it to melt
* As it melts, add in coconut, raisins and cardamom powder
* Take it off heat and mix and keep aside to cool
* In a bowl take color and add 1 teaspoon water and mix
* In a plate take out the cooked rice flour and knead it till every bit comes together
* Divide the dough into 2 parts
* Take a little color on hands and knead one part of dough to get orange dough
* Oil hands and take a bit of orange and a bit of white dough and make balls
* Similarly make out 10 more balls from the rest of the dough
* Spread one portion of the dough into a round disc, thinning the edges with your finger tips
* Stuff one portion of the coconut jaggery mixture
* Gather the dough together in tiny pleats and press lightly to form a cone at the top
* Make all modaks and place them in a steamer tray
* Dip one finger in colored water and make tilak/round marks on each modak
* Steam them for 20 minutes
* Serve the Modaks in a decorative plate and add Ghee on the top of it

Nutrition Facts Widget Image

Wednesday, August 13, 2014

RICE KHEER


INGREDIENTS:
1) 1 litre full fat organic milk
2) 1 cup basmati rice
3) 6 Tablespoon sugar or as required
4) 6 Green Cardamoms elaichi, powdered
5) A pinch of saffron/kesar
6) 15-20 Almonds/badam, blanched and sliced
7) 12-15 cashews/kaju, Chopped
8) 1 Tablespoon golden raisins

PREPARATION TIME: 30 minutes

HOW TO PREPARE:
* Wash rice and soak it in water for 30 minutes, keep aside
* In a pan boil milk, add cardamom powder and pinch of saffron
* Drain the rice and add it to boiling milk
* Keep stirring and scraping the sides of the pan
* Cook till the rice grains are almost done
* Add Sugar, Almonds and cashews to the boiling milk
* Simmer and cook till rice completely done
* Finally add raisins
* Serve hot or chilled, as required garnished with raisins or pistachios
** You can also cook it with jaggery, add jaggery instead of sugar

Nutrition Facts Widget Image

Tuesday, July 8, 2014

UPSIDE DOWN ICECREAM CAKE



It is a very simple recipe. No need for any cooking or baking!! Just assemble freeze and serve!!

INGREDIENTS:
1) 4 pieces of swiss roll
2) 500 gms Chocolate Icecream
3) Cling sheet

PREPARATION TIME : 10 mins
FREEZING TIME : 4 Hours

HOW TO PREPARE:
* Take swiss roll and cut it into 1 cm slices and keep aside
* I got swiss roll from a local bakery, you can make it at home too
* Take a deep bowl, and cover it with a cling film
* Choose a bowl, of which you want the cake to shape of
* Arrange the swiss roll slices on the bowl sides
* Make sure the roll direction is in the same way for all
* Fill the spaces between the slices with more bits of swiss roll
* Fill the swiss roll bowl with chocolate icecream
* Cover icecream with swiss roll slices as done in the picture above (optional)
* Cover with cling film again and put it in freezer for 4 hours
* After 4 hours, remove cling film and put the serving dish on top and turn upside down
* Carefully remove the cling film around the cake and serve chilled
* Cut into slices and serve chilled with fresh fruits or whipped cream!


Monday, July 7, 2014

SEVIYAN BARFI


Seviyan is commonly known as Vermicelli. They are like thin spaghetti and can be used in many different ways, making sweet and savory dishes.

INGREDIENTS:
1) 1 Packet Seviyan (100 gms)
2) 1 Cup Milk
3) 1 Teaspoon Elaichi/Cardamom Powder
4) 1 Cup Sugar
5) 1/2 Cup ground Almonds
6) 1/2 Cup chopped Pistachios
7) Vanilla essence
8) Silver leaf for decoration (Optional)
9) Castor sugar for dusting

PREPARATION TIME: 15 mins

HOW TO PREPARE:
* In a pan heat milk till it boils
* Add in sugar, vanilla essence and elaichi powder
* Bring it to a boil
* Add ground almonds and seviyan and cook till the mix thickens
* In a greased dish, pour the seviyan mix
* Put the dish in fridge to set for an hour
* Take it out and cut into square pieces
* Arrange the square pieces onto a serving dish
* Garnish with chopped pistachios and dust with castor sugar
* Serve chilled with tea or as a dessert


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