Shahi Tukda (Bread Pudding)

Serves : 2 

Ingredients

1. 2 white bread slices (sides removed)

2. 1/2 L Milk

3. 1/2 cup + 2 tbsp sugar

4. 1/4 tsp cardamom powder

5. Few strands of saffron (dissolved in 1 tbsp lukewarm milk)

6. Mixed nuts ( almonds,cashew nuts, raisins and pistachios)

7. Pure Ghee (clarified butter)

8. 1/2 cup water

9. Juice of half lime

Method 

1. In a pan, add 1/2 cup sugar ,1/2 cup water and lemon juice, cook till it thickens. Once done, switch off the flame and keep the sugar syrup aside.

2. In a heavy bottom vessel, add milk and cook on low flame till it reduces and comes to thick rabri consistency.

3. Once the milk is reduced, add 2 tbsp (or according to taste) sugar, cardamom powder and saffron milk and cook further for 5-10 mins and switch off the flame.

4. In a pan, heat ghee or clarified butter and roast the bread slices in it till golden and crispy on both sides. 

5. In the same pan, roast the mixed nuts, add some more ghee if required. ( Be generous while using ghee, trust me its worth it!) 

6. Dip the roasted bread slices in sugar syrup, take them out and arrange on the serving plate.

7. Sprinkle some roasted nuts on the bread slices.

8. Pour the hot rabri over the bread slices and garnish with some more nuts.

9. Serve hot

ENJOY!!

Chocolate Brownie

Ingredients

1. 1/2 cup all purpose flour 

2. A little less than 1/2 cup sugar (powdered)

3. Around 40-50 g dark chocolate

4. 30-40 g unsalted butter

5. 1/2 tsp coffee powder

6. 3/4 tsp baking powder

7. 1 egg

8. Chopped walnuts/cashew nuts

Method

1. In a glass bowl, melt the dark chocolate and butter together. For melting use double boiling technique or microwave for 20-30 secs.

2. Add coffee powder and powdered sugar to the melted chocolate mixture and mix.

3. Break the egg into the mixture and mix.

4. Sift together, flour and baking powder and fold it into the chocolate mixture. If the mixture becomes too thick you can add some drops of milk.

5. Now, fold in, the chopped nuts. 

6. Pour the mixture in a greased baking dish.

7. Bake for around 20-25 mins or until a toothpick comes out clean when inserted into the brownie, at 180°C.

8. Once done, let it cool down completely, de-mould and serve.

ENJOY!!

Choco-Chip Muffins

Yields : 4-5 muffins

Ingredients

1. 100 grams all purpose flour (maida)

2. 100 grams powdered sugar

3. 100 grams unsalted butter (at room temperature)

4. 1/2 tsp baking powder

5. 1/2 tsp vanilla essence 

6. 2 eggs

7. 40-50 grams choco-chips 

Method

1. Take soft unsalted butter in a bowl. Add powdered sugar to it and using a wooden spoon mix slowly until it forms a creamy texture.

2. Beat the eggs and add them to this mixture. Make sure you add one egg at a time.

3. Sieve all purpose flour and baking powder together and slowly fold into the butter mixture.

4. Add choco-chips and vanilla essence.

5. Grease muffin molds and pour the mixture into them. Filing only half of the molds.

6. Bake the muffins in a pre-heated oven at 180 °c for about 20 mins or until the muffins are spongy to touch.

7. Cool the muffins on a wire rack, demold them and serve.

ENJOY!! 

Chocolate Shots

Ingredients

1. 200 ml heavy cream

2. 50-60 g dark chocolate

3. 3-4 tbsp powdered sugar

4. Chocolate sponge cake

5. 3-4 tsp chocolate syrup

6. 2 tsp coffee powder

7. Choco Chips (for garnishing)

Method

1. Whip the heavy cream until it becomes stiff, mixing powdered sugar in between.

2. Melt the dark chocolate in a double boiler or a microwave and add the melted chocolate to the whipped   cream. Keep it aside.

3. Mix coffee powder in 4-5 tbsp hot water.

4. Take a small piece of sponge cake, dip it in the coffee mixture and press it to the bottom of the shot glass using the back of a spoon.

5. Now, make alternate layers of cake, prepared chocolate mousse and chocolate syrup until the glass is filled. Make sure you dip each piece of cake in the coffee mixture before adding it to the shot glass.

6. Refrigerate it until set.

7. Garnish with chocolate chips and serve chilled.

ENJOY!!

 

Kesar Mango Kulfi

Ingredients

1. 1 litre + half cup milk (full cream)

2. 7-8 tsp sugar (adjust according to your taste)

3. 1 tsp vanilla essence

4. 1/2 cup thick cream

5. Few strands of saffron (dissolved in 1 tsp lukewarm milk)

6. Chopped nuts (for garnishing) 

7. 1/2 cup mango pulp

Method

1. Heat 1 litre milk in a heavy bottom vessel, bring to boil and then simmer until it is reduced to 1/4. Keep stiring the milk while simmering.

2. In a bowl take 1/2 cup milk and 1/2 cup mango pulp. Using a blender, blend this mixture until it is properly mixed. Keep this mixture aside.

3. When the milk is reduced,add sugar,vanilla essence and saffron milk. Cook further on low heat for 15 mins, stiring continuously.

4. Once the milk is done, remove it from heat and bring it to room temperature. When the milk comes to room temperature, add the mango-milk mixture and thick cream and mix thoroughly. 

5. Keep this mixture in the freezer for 2-3 hours. Once it becomes semi-solid i.e it is almost set,take it out and blend it using a blender until it forms a thick paste. Refrigerate again until set.

6. Garnish with chopped nuts and serve

ENJOY!!   

Holi Special - Gujiya

Ingredients

For the crust

1. 2 cups all purpose flour (maida)

2. 1/4 cup pure ghee

For the filing

1. 1 cup khoya (mawa)

2. 1/4 cup semolina (sooji)

3. 5 tbsp pure ghee

4. 1/2 tsp cardamom powder

5. 1/2 cup coconut powder

6. 1/2 cup powdered sugar

7. Sliced almonds

8. Raisins

For the sugar syrup

Equal proportions of water and sugar

Oil (for deep frying)

Method

For the crust

1. Mix all purpose flour and ghee. Knead a not so soft, no so hard dough using water. Keep it aside

For the filing

1.Heat ghee in a heavy bottom vessel. Add the sooji and khoya. Bhuno it on low heat until it leaves the sides of the pan.

2. Add cardamom powder, coconut powder,almonds and raisins. Switch off the flame.

3. Cool the mixture. Once the mixture is cooled,add the powdered sugar and mix properly.

For the sugar syrup

1. Add the water and sugar in a pan and cook it until it is of 1 string consistency.

Making the Gujiyas

1. Roll out a small circle from the dough.

2. Put a small tsp of the prepared filing. 

3. Fold the circle in such a way that it forms a semi-circle. Seal the edges

4. Heat oil in a deep vessel.

5. Lower the gujiyas into the oil and fry on low heat until they are golden.

6. Take out the gujiyas and dip them in the sugar syrup for 20-30 secs. Garnish with chopped nuts and serve.

ENJOY!!

Lotus Stem Halwa

Ingredients

1. 250 g lotus stems(kamal kakdi)
2. 7-8 tbsp pure ghee
3. Half cup sugar
4. 1 cup milk
5. 1/2 tsp cardamom powder
6. Few strands saffron
7. Sliced almonds and pistachios(for garnishing)

Method

1. Peel and slice the lotus stems. Wash it properly so that no dust is there.
2. Pressure cook it for 5-10 mins.
3. Mash the cooked lotus stems.
4. Heat ghee in a pan. Add the mashed lotus stems and saute till it leaves the sides of the pan.
5. Mix saffron in milk and add this mixture to the pan. Add sugar and cardamom powder.
6. Cook until the milk is absorbed.
7. Garnish with sliced almonds and pistachios and serve hot.

Fruit Custard

Ingredients

1. 1 litre milk + 1/2 cup milk

2. 4 tsp Custard Powder

3. 1/2 cup sugar

4. Mixed Fruits ( I used banana,orange and grapes)

Method 

1. Mix the custard powder in 1/2 cup milk and keep aside.

2. In a heavy bottom pan boil rest of the milk and simmer until reduced to 3/4.

3. Add the custard powder mixture and sugar. Cook for 5-10 mins and switch of the flame.

4. Bring the custard to room temperature. Once cooled refrigerate it until chilled.

5. Put mixed fruits in serving glasses, pour the custard on them and serve.

ENJOY!!

Rasmalai

Ingredients

For the Rasagullas

1. 2 litres milk

2. 1 tsp lemon juice

3. 4 cups water

4. 1 cup sugar

For the Flavored Milk

1. 1 litre milk

2. 1/2 cup sugar

3. Few strands of saffron (soaked in 2 tbsp warm milk)

4. 1/2 tsp cardamom powder

5. Mixed copped nuts.

Method  

For the Rasagullas

1. Heat the milk in a heavy bottom pan. Bring to boil.

2. Add the lemon juice to milk. The paneer will get separated from the whey.

3. Drain the whey and tie the separated paneer in a muslin cloth. 

4. Once the excess water comes out, knead the paneer with your hands for 3-4 mins. The paneer should be soft enough to make balls. If its too dry, add 2-3 drops of water to it.

5. Boil water along with sugar in  pan. Make small balls of paneer and add them to the boiling water. Cook them for about 10-15 mins. They will double up in volume.

6. Take them out and keep aside,

For the Flavored Milk

1. Heat milk in heavy bottom pan. Cook on low flame, stirring continuously until the milk gets reduced to half.

2. Add sugar and cook for further 15 mins, stirring continuously.

3. Add the saffron milk, cardamom powder and cooked rasagullas.

4. Garnish with chopped nuts and serve chilled.

ENJOY!!

Pancakes with Strawberry Crush

Ingredients

For the pancakes

1. 1/2 cup milk

2. 1/4 cup water

3. 1/2 tsp vanilla essence

4. 1 1/2 cup all purpose flour

5. A pinch of salt 

6. 4 tsp sugar

7. 2 tsp baking powder.

8. Butter

For the Strawberry Crush

1. 8-10 fresh strawberries 

2. Half cup water

3. 7-8 tsp sugar

4. 1 tsp cornflour

Method

1. Combine all the ingredients of the pan cake and make a batter of pouring consistency. Let it rest for 15 mins.

2. Heat 1 tsp butter in a pan, pour a  tbsp full of batter in the pan. Let it cook on low heat until bubbles appear on top. Carefully flip the pan cake and cook the other side for 2-3 mins.

For the Strawberry Crush

1. Heat a pan, add strawberries, water and sugar in the pan and bring to boil. Reduce the flame and simmer for 15-20 mins with the lid on.

2. Mix the cornflour with 2 tsp water to form a paste. Add this paste to the strawberry mixture,stir.

3. Cool the sauce and blend with the help of a blender until it becomes smooth.

Pour the strawberry crush on hot pancakes and serve.

ENJOY!!

Chocolate Oreo Donuts

Ingredients

1. 1 cup all purpose flour

2. 1 cup wheat flour

3. 8-10 grams yeast

4. 3 tsp sugar 

5. 1/2 cup lukewarm milk

6. 1 tsp salt

7. dark chocolate

8. unsalted butter

9. 4-5 crushed oreo cookies (without cream)

Method

1 Mix yeast, 1 tsp sugar and milk ina bowl, keep aside for 10 mins,

2. Mix wheat flour, all purpose flour,salt and 2 tsp sugar. Add the milk mixture.

3. Knead a soft dough and let it rise for half an hour.

4. Roll out the risen dough in the shape of a thick chapati , cut out donuts with the help of a donut cuter. 

5. Place the donuts on a greased baking dish.

6. Bake the donuts in a preheated oven (200 C) for 10-12 mins.

7. Melt the chocolate and butter in microwave and mix to form a shiny glaze.

8. Dip the upper portion of the donuts in the chocolate glaze and sprinkle crushed oreo cookies on it.

Donuts taste best when served hot.

ENJOY!!

Quick Chocolate Mousse

Ingredients

50 grams grated dark chocolate 

250 ml fresh cream

1/2 tsp coffee powder

1/2 tsp vanilla essence

1 tbsp unsalted butter

Method

1.Melt the chocolate along with butter in microwave.

2.Whip the cream until it forms peaks,

3. Add melted chocolate, coffee powder and vanilla essence in the whipped cream.

4. Pour in glasses and refrigerate until set.

ENJOY!!