Fresh Fruit Compote with Creamy Yogurt..

Fresh Fruit Compote with Creamy Yogurt..

 

Fresh Fruit Compote
Ingredients
1/2 cup of Red Grapes chopped
1/2 cup of Strawberries chopped
1/2  of the Pineapple chopped
2 Kiwis chopped
1/4 cup of Sugar
1/4 cup of Honey
Pinch of Salt

Method
Take a pot.. Add Sugar, Salt, Honey and all the fruits. On a low flame, stir and cook till the sugar has incorporated well with the fruits and the liquid have reduced...

Creamy Yogurt
Ingredients
1 cup Hung Yogurt
1/2 cup Fresh Cream
1 cup Icing sugar
2 tbsp Honey

Method
Beat the cream for 2 minutes, add the yogurt, beat it, add icing sugar and honey, beat it until we get soft peaks.  

For Assembling
Take a small bowl, add 2 tbsp of fruit compote... Pipe in the yogurt.. Decorated with dried cranberries and drizzle with strawberry syrup... 

P.S. You can increase the sugar according to the taste... 

Bread Charlotte... A French Dessert

Bread Charlotte
Charlotte russe is a dessert invented by the French chef Marie-Antoine Carême (1784–1833), who named it in honor of his former employer George IV's only child, Princess Charlotte and his current, Russian employer Czar Alexander I (russe being the French word for "Russian").  Charlotte russe was also a dessert or on-the-go treat popular during the 1930s, 1940s, and 1950s.
A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an "ice-box cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs. Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin. Due to the simple preparation of charlottes, many different varieties have developed. Most charlottes are served cool, so they are more common in warmer seasons. Fruit charlottes usually combine a fruit purée or preserve with a custard filling or whipped cream. Some flavors include strawberry, raspberry, apple, pear and banana. Other types do not include fruits, but use a custard or Bavarian cream. Chocolate charlotte uses a mousse filling within the layers. A citrus curd is a more contemporary choice.
There is a lot of doubt surrounding the origins of the name charlotte. Despite the fact that charlottes are served across Europe, one etymology suggests it is a corruption of the Old English word charlyt meaning "a dish of custard". In another, meat dishes that were known as charlets were popular in the 15th century. Other historians say that this sweet dish took its name from Queen Charlotte (1744–1818), wife of George III of the United Kingdom.It is possible that the dessert takes its name from Alexander I's sister-in-law, Charlotte of Prussia.
Information source Net

My version of the Charlotte
For the Bread
Ingredients
1 1/2 cups Whole Wheat Flour
1 cup All Purpose Flour
1/2 cup + 1 tsp Sugar free Diet Sugar
1  tsp Dry Yeast
1/2 tsp Salt
1/2  cup lukewarm Milk
1/4 cup Milk
2 tbsp Butter
1 Egg

Method

Take 1/2 cup Milk.  Make it lukewarm,  add 2 tsp sugar free diet sugar and yeast. Mix it and let it rise. Take a mixing bowl, add APF, Whole Wheat Flour, salt and remaining sugar. Mix it. Take a another bowl, add the remaining 1/4 cup milk and 1 tbsp of melted butter and egg. Beat it. Now take the dry ingredients and mix it with the wet ingredients, mix it to form a soft dough. Knead it.. add 1/2 tsp butter and knead it for 5 to 10 minutes. Apply the remaining butter on the dough and let it rise. Punch the dough. Take a baking tin. Grease it with butter. Roll the dough to the side of the tin and 1/4 thickness. Spread the roll dough in the tin. Prick the dough with a fork. With the remaining dough, roll the dough out in a circle the size of a glass bowl rim in which charlotte will be set. Bake the bread at 180 degrees celcius for 20 minutes till done. Cool the bread completely.

For the Strawberry Sauce
Ingredients
1 cup Strawberry pulp
1 cup Sugarfree Diet sugar
1 tsp Lime juice

Method
Mix all the above ingredients in a pan and cook it on a low flame till the pulp reduces and become a bit thick.

For the Custard Filling
Ingredients
2 Egg Yolks
1/2 cup Cream
1/4 cup Milk
1/4 cup Sugarfree Diet Sugar
1/4 tbsp Gelatine
1/2 tsp Vanilla essence
1 sliced Banana

Method
Take the egg yolks and beat it. In a pan, heat the cream, milk, vanilla essence  and Sugarfree. Let it simmer for 2 minutes. Add the beaten eggs little at a time whisking the cream continuously. Put the pan back on a low flame. Keep on whisking till the custard thickens. Take it off the flame and continue to whisk till it cools downs a bit. Take the gelatine and 2 tbsp hot water. Mix the gelatine till it dissolves. Add the gelatine to the custard and mix it. Add the banana in the custard and mix it.

To Assemble the Charlotte
Take the bread from the tin and cut it into 2 parts. Apply the strawberry sauce on one part of the bread. Cover it with the other  part. Cut it into square or rectangular  pieces. Take the glass bowl. Line the glass bowl with cling flim. Arrange the bread pieces on the sides of the  glass bowl leaving no gap in between. Fill in the centre with the custard filling.  Cover the top with the round bread. Cover the whole bowl with the cling flim. Let it set in the refrigerator for 4 to 5 hours.  Remove the cling flim. Place a plate upside-down on top of the bowl, then invert the bowl so the charlotte can rests on the plate. Gently lift the bowl up, and peel the cling flim from the top of the charlotte.

Baked Strawberry Custard Pudding With Sugarfree...

Baked Strawberry Custard Pudding
With Sugarfree...
For the Strawberry Sauce
Ingredients
1 cup Strawberry pulp
1 cup Sugarfree Diet sugar
1 tsp Lime juice

Method
Mix all the above ingredients in a pan and cook it on a low flame till the pulp reduces and becomes thick.

For the Custard
Ingredients
2 Egg Yolks
1 cup Cream
1/2 cup Milk
1/2 cup Sugarfree Diet Sugar
1/2 tsp Vanilla essence

Method
Take the egg yolks and beat it. In a pan, heat the cream, milk, vanilla essence  and Sugarfree. Let it simmer for 2 minutes. Add the beaten eggs little at a time whisking the cream continuously. Put the pan back on a low flame. Keep on whisking till the custard thickens. Take it off the flame and continue to whisk till it cools downs a bit.

For the Pudding
Ingredients
1 cup Milk
2 Eggs beaten
1/2 or more Bread Loaf
Custard
Strawberry Sauce

Ingredients
Cut the bread pieces into strips. Mix the Custard, milk and eggs together. Take a glass square  tray, add the bread strips and fill up half the tray,  pour the milk and the sauce on the top of the bread strips. Lay the remaining bread strips on top, repeat the process and at the end add more bread strips on top. Bake the pudding at 180 degrees celcius for 20 to 25 minutes in a pre heated oven till the top becomes brown in colour.

P.S. I have used Sugarfree Diet Sugar. If required we can increase the sugar quantity according to the taste.  Regular sugar can be added in the same quantity instead of diet Sugar.

Goiabada

Goiabada
Goiabada is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the quinces used to make marmelada (quince cheese). An abundance of sugar and slave labour were crucial for its confection, in large cauldrons cooking over a slow fire. It is a conserve made of guava and sugar. It is still commonly made at home for family use or by home industry outlets (traditional recipes) or as processed food. It is known as guava paste or guava cheese throughout the English-speaking Americas, especially the Caribbean and pasta de guayaba or guayabate in Spanish-speaking Americas. It is commercially available, most often packaged in flat, metal cans. It is called Perad in Goa, an old Portuguese colony. In Brazil, goiabada is usually eaten with Minas cheese. This combination is referred to as "Romeo and Juliet." It is particularly popular spread on toast at breakfast, or served hot with cheese inside an empada pastry, as a kind of miniature pie. In Portugal, it is used as the filling of the popular bolo de rosas (rose cake) in which a layer of pastry is covered with goiabada, then rolled and cut into pieces that resemble roses. This same cake is called rocambole in Brazil, and also uses a layer of pastry covered with goiabada, then rolled and served, as a Swiss roll. Another popular dessert is the bolo de rolo. The many different kinds of goiabada depend on the type of guava, and with slightly different textures and flavors. In Brazil, the most widely accepted to be the best (for "Romeo and Juliet") is called goiabada cascão (with fragments of guava in the paste)
Information source Net....

Goiabada is made from ripe Guavas, peeled and cut into pieces; blended onto smooth pulp, strained and cooked with sugar; adding some of the peels into the pulp back. Set for 4 hours and then eaten.

This is my version; I made it from remaining pulp while making Guava jelly... and followed the same process.

The actual recipe of Goiabada

Ingredients
12 ripe Guavas
3 cups Sugar
1 1/2 cups Water

Method

Wash and peel the guava fruits, reserving the peels.Cut the guavas into pieces place in a blender at medium speed until it reaches a smooth and even consistency.
Pass it through a sieve and set aside. Place the sugar and water in a saucepan and cook over high heat, stirring, until the sugar dissolves and mixture begins to boil. Stop stirring and let it boil for 3-4 minutes.
Add the puree and a quarter of the reserved peel. Stir until the mixture thickens and you can see the bottom of the pan when stirring. Remove from the heat.
Add the guava paste to a serving dish and let cool in the refrigerator for 3-4 hours.
Once cooled, unmold from the serving dish and slice into pieces to serve.

My version of Goiabada
Ingredients
15 ripe red Guavas
3 cups Sugar
1 1/2 cups Water
1 tbsp Lime juice
Pinch of Salt

Method
Cut the guavas into pieces. Take a pot, add the guavas and water just above the level of the guavas. Boil the guavas till it is cooked. Cool the guavas and blend it in a blender into a smooth pulp. Strain the pulp and throw away the remaining left on the strainer.. it will be the seeds of the guavas. Strain it again. Take the pulp left in the strainer and keep it in a pot. Keep staining 2 times more, add little water at the time of straining, the liquid will collect in a vessel and collect the pulp remaining in the strainer in a pot. The liquid which is collected will be used to make guava jelly and the pulp will be used to make Goiabada. Take a pot; add sugar. Boil the sugar till it dissolves. Add the pulp to the boiled sugar syrup. Cook the pulp on a low flame stirring occasionally. Add salt and lime juice when half done. Stir until the mixture thickens and you can see the bottom of the pan when stirring. Remove from the heat. Stir until the mixture thickens and you can see the bottom of the pan when stirring.  Add the guava paste to a serving dish and let cool in the refrigerator till it sets. Once cooled, unmold from the serving dish and slice into pieces to serve.

Thandai Chocolate

Thandai Chocolate
Ingredients
250 grams of White chocolate compound
Some candy colours of your choice

Ingredients for Thandai powder
10 Almonds
10 Pistachios
2 tbsp  Melon Seeds
8 Rose Petals
1/4 tsp Poppy Seeds
2 Green Cardamom
4 Peppercorns
1/2 tsp Fennel Seeds
1/2 tsp Rose Essences
Few strands of Saffron

Method
Grind all the ingredients together and keep aside. Take white chocolate and melt it. Temperature of the White chocolate should be 100 – 110° F (37 – 43° C). Be very careful as the high milk and sugar content in white chocolate will cause it to burn easily.
Add the powder to the melted chocolate . Mix it. Add colours to the mould and fill the moulds with chocolate . Keep it in the fridge till it sets.
The Thandai powder can be used in the milk adding sugar to it to make Thandai drink...

Sundae Ice cream - Vanilla Icecream, Choco Cake Ice cream and Strawberry Ice cream..

How about a Sundae Ice cream on a Sunday Afternoon.... With home made Choco cake Icecream with Cashew nut and Strawberry Ice cream....

Sundae Ice cream

Basic Vanilla  Icecream
Ingredients
1 cup Whipping cream
1/2 cup Fresh cream
1/2 cup Condensed Milk
1/2 tsp Vanilla essence

Method
Take a mixing bowl. Take whipping cream. Beat the cream.  Add vanilla essence and cream. Beat it till soft peakes come. Mix the condensed milk in the cream and fold it gently. Pour the cream in a air-tight container. Cover the cream with wax paper and then put in the lid. Freeze it overnight.

**For Choco cake Icecream with nuts
Ingredients
1/4 cup Chocolate cake crumbs
1 tbsp Broken Cashewnuts
Method
Follow the basic Vanilla recipe. Before folding the cream, along with  condensed milk, add the cake crumbs with nut. Then follow the same process till the end.

** For Strawberry Icecream
Ingredients
2 tbsp Strawberry crush
1 tsp Strawberry essence
Few drops of pink colour
Method
Follow the basic Vanilla ice-cream recipe. While folding the condensed milk, add the above ingredients and then fold it. Follow the same process till end.
P.S. Chop the strawberry from the crush in to small pieces and then add in the cream.

** For Sundae
Ingredients
2 Scoops of Choco cake Ice cream
2 Scoops of Strawberry Ice cream
1 Banana slit length wise
1 tbsp Broken Cashew nut
1 Cherry cut in to half
Chocolate chips
1 Waffer Biscuit

Method
Decorate the Sundae platter as you please and Enjoy!!

Vegan Coconut Custard Fruit Pudding

Vegan Coconut Custard Fruit Pudding
Ingredients
2 1/2 cups Coconut Milk
1/4 cup Sugar Or more as per the taste
3 tbsp Corn Starch or Sago Starch
1 tbsp Veg Gelatine
1 tsp Coconut essence
1 Banana chopped
2 tbsp Pomegranate Or 1/4 cup Water Melon scoops
1/4 cup Papaya chopped
P. S. Use cookie cutters to cut the fruits in different shapes...
Any fruits can be used
Instead of coconut milk,  soya or almond milk can be used with vanilla essences....
Method
Take a small pot. Add the sugar and 2 cups coconut milk. Let it boil and then simmer it on low flame for 3 minutes till the sugar has dissolved.  Take corn starch in a mixing bowl, add 1/4 cup coconut milk and mix it. Add the corn starch to the coconut milk. Keep stirring the milk as it will quickly thicken up. Take it off the flame. Take a bowl, heat 1/4 cup coconut milk, sprinkle the  gelatine and mix it till it dissolves. Add it to the coconut milk and stir it for few seconds. Take a mould. Add the fruits at the base of the mould. Pour the coconut custard and fill 1/2 the mould. Add some more fruits and fill up rest of the mould with custard. Keep it in the fridge for 6 to 8 hours till it sets. Have it chilled.

Red Velvet Cake with Almond White Chocolate Mousse Shots.......

Red Velvet Cake with Almond White Chocolate Mousse Shots.......
Red Velvet Cake
Ingredients
2 1/2 cups of All Purpose flour
2 tbsp Cocoa powder
1 cup of Caster Sugar
1 cup of Butter / Oil
1  tsp Baking powder
1 tsp Soda bicarbonate
1 cup or more Butter milk ( 1 cup milk + 2 tbsp Curd)
1 tsp or more Red colour
1 tsp Vanilla Essence

Method
Take a mixing bowl, add sugar and butter and beat it well till light and fluffy. Sieve the flour, cocoa powder,  baking powder and soda bicarbonate. Add half the flour and half butter milk and beat it. Add rest of the flour and butter milk till thick dropping consistency is  achieved. Add the colour and essence and mix it. If requires add more colour to get red colour batter. Grease a baking tray. Pour the batter in the tray. Bake the cake at 180 degrees celcius for 25 to 30 minutes in a pre heated oven.  Cool the cake and make crumbs of the cake. Keep it aside.

Almond White Chocolate Mousse
Ingredients
2 cups Whipping cream
1 cup grated White chocolate
1/2 cup Fresh cream
1 tbsp Veg Gelatine powder
1/ 4 cup Hot water
1 tsp Almond essence
2 tbsp Almond flakes

Method
Beat the whipping cream till soft peakes come. Take the cream and heat it up. Add the chocolate and mix it well till the chocolate dissolves. Take hot water in a bowl, sprinkle the gelatine powder , mix it till the gelatine dissolves. Add the gelatine to the chocolate and mix it, add the essence and almond flakes, mix it. Let the chocolate cool a bit, then slowly add it to the whipping cream and mix it. Keep it in the fridge till half set..

Red Velvet Cake with Almond White Chocolate
16 shot glasses
Red Velvet cake Crumbs
Almond White Chocolate Mousse
Almond flakes

Method
Take a shot glass. Fill 1/4 of the shot glass with cake crumbs. Mix the white chocolate mousse. Take a piping bag, add any big round nozzle, add the white chocolate mousse in the piping bag, fill up 1/4 of the  shot glass with the mousse on the cake crumbs. Fill up the remaining shot glass with cake crumbs. Press the crumbs to the level of the glass.  Add a blob of mousse on the top. Sprinkle the cake crumbs and almond flakes  on the mousse. Chill it and enjoy...

Eggless Pistacho and Saffron Magic Flan

Eggless Pistacho and Saffron Magic Flan

For the Flan
Ingredients
1 litre Milk
1 cup Paneer grated
1/2 cup Condensed Milk or more for the sweetness required
1 pinch of Cardomon powder
2 pinch of Saffron
1 tbsp of Pistacho powder
2 tbsp of Agar agar
1/2 cup water

Method
Take a pot, add milk, boil the milk, then simmer the milk for 5 minutes, add the condensed milk, stir and simmer for 5 minutes more. Add the paneer, Cardomon powder, Pistacho powder and saffron. Cook the milk for 10 minutes on low flame. Add agar agar into the water. Stir it, cook the agar agar on low flame till it dissolves. Add the agar agar to the milk. Stir the milk continuously and cook till it is thick.

For the Chocolate  Cake
Ingredients
2 cups All purpose flour
1/4 cup Cocoa powder
1 cup powder Sugar
1/2 cup Olive oil
1 tsp Baking powder
1/2 tsp Soda bicarbonate
1 cup Milk

Method
Take a mixing bowl. Add oil and sugar, beat it well till the sugar has incorporated well. In a different bowl sieve  flour, cocoa powder, baking powder and soda bicarbonate. Add half the flour and half the milk, beat once, add rest of the flour and milk, beat the batter, to a thick dropping consistency. If the batter is very thick then add little milk at a time to get the right consistency.

For Sugar Caramel
Ingredients
1 cup Sugar
1/2 cup Water

Method
Take sugar and water in a pan, boil it and simmer on low flame till the sugar starts to caramelise. 

To Assemble
Take a silicon flan mould. Add the caramelised sugar, then pour the flan, keep it in the fridge till it settles. Add the cake batter, bake it in a pre heated oven at 160 degrees celcius for 25 minutes. Take a tooth pick and check if done. Cool the flan and keep it in the fridge for 15 minutes and then serve.

Tiranga Rabdi Gelo

Tiranga Rabdi Gelo
Ingredients
1 litre Milk
1  small Tetra pack Amul cream
1cup Condensed Milk OR more as per the sweetness required
1 tbsp Pistacho powder
1 tsp Cardomom powder
1 tbsp Almond powder
1/2 tsp Saffron
2 drops of Orange colour
2 drops of Green colour
3 tbsp of Agar Agar powder

Method
Take the milk, simmer on low flame, and reduce 1/4 of the milk... Add condensed milk... Stir the milk till the condensed milk dissolves with the milk. Take it off the gas and add the cream. Divide the milk into three parts. Add Pistacho powder, 1/4 tsp of Cardomom and green colour in one of the milk pot and mix it.  Take the second milk pot and add saffron, 1/4 tsp Cardomom powder and orange colour, mix it an keep it aside. Take the third milk pot, add almond powder and 1/4 tsp of Cardomom powder, mix it. Take agar agar and add 3/4 cup water to it. Soak for 2 minutes. Stir it and keep it on low flame till the agar agar dissolves. Take glasses.. Add 3 to 4 tbsp agar agar liquid in the pista elachi Rabdi. Mix it well on a low flame and give it a  boil, stirring it constantly. Take of the flame. Put 2 or more spoons in each of the glass.. Keep it in the fridge for till it sets. Repeat the same with badam elachi and kesar elachi... Add Pistacho powder for garnishing... Have it chilled..

Homemade Orange icecream with orange marmalade syrup

Homemade Orange icecream with orange marmalade syrup

Ingredients
2 cups Full cream milk
3/4 cup  Granulated white Sugar
1 tsp Orange essences
2 Orange pulp
1 tbsp Cornflour
1 tsp veg Gelatin
1 cup Fresh Cream

Method

Keep the freeze setting in maximum. Mix cornflour in 2 tbsp of cold milk and keep it ready. Soak gelatin in 2 tbsp lukewarm milk  for 5 minutes. Then microwave for 1 minute when required.

Boil milk until it reduces a little a bit. Then add sugar and boil the milk till the sugar dissolves. Reduce the flame and mix cornflour gradually stirring continuously. When the milk starts thickening, switch off the flame. When the milk is lukewarm, add gelatin and mix well. Chill it in the freezer for 2 hours. Then add fresh cream, orange essence and orange pulp and mix well and beat using electric beater, on a low speed for a few minutes, keeping the vessel over a bowl of ice cubes.
Pour the mixture in a box with a lid and keep it in the freezer. Once half set, remove from the freezer, beat it for a few minutes and pour it back into the box and freeze again. You can beat the ice cream for 1 or 2 times more. This is done to get creamier ice cream. Ice cream is ready once it sets. Allow it to thaw for 5 minutes before serving.

If ice cream maker is used then take the ice cream maker vessel cover it with plastic bag and freeze it till chilled. Chill the ice cream mixture. Take out the ice cream vessel from the freezer and then add the chilled ice cream mixture into the vessel. Whip the Ice cream mixture till it thickens and to set it well keep it in the freezer for 3 to 4 hours.

Add orange marmalade syrup before serving.

Orange syrup
Ingredients
1 orange pulp
4 tbsp orange marmalade
Method
Take a pan and add both the ingredients. Cook it on a low flame till the marmalade melts and blends well with the orange pulp to form a syrup. Take of the gas and cool before serving.

Home Made Strawberry and Banana Ice cream

Home Made Strawberry and Banana Ice cream
Ingredients
400 grams Amul cream
200 ml milk
1 tbsp corn flour
4 tbsp sugar
2 tbsp strawberry home made jam ( recipe was shared earlier)
2 bananas mashed
1 tsp Strawberry essence
1 tsp banana essence

Method
Take 2 tbsp milk and mix cornflour and keep it a side. Take rest of the milk and boil it. Add sugar and 200 grams Amul cream, let it boil till the sugar dissolves... Add the cornflour liquid and keep stirring the milk continuously till the milk becomes like a custard. Take the custard off the gas. Divided the custard in to 2 different containers. In one portion add mashed bananas and banana essences, whisk it well and in the other portion add strawberry jam and strawberry essences, whisk it well. Keep both the containers in the freezer. After the ice - cream sets for 2 to 3 hours take it out and beat both the ice creams separately adding the remaining 200 grams Amul cream ( 100 grams of cream each in each container). Keep the containers back in the freezer till the ice - cream semi sets... Now take the containers out and fold in both the ice - cream together ( don't mix it completely, some part of the banana ice cream should been seen in between the strawberry ice cream). Now finally keep the container back in the freezer and once set completely... Enjoy....

Eggless Kesar Pista Elaichi Pancakes with Banana and Pear Syrup.. Served with Fresh Cream / Vanilla Icream / Hung curd

Eggless Kesar Pista Elaichi Pancakes with Banana and Pear Syrup.. Served with Fresh Cream / Vanilla Icream / Hung curd
For the Pan cake
Ingredients
2 cups Rice flour
3 tbsp Curd
1/2 tsp salt
6 tbsp sugar 
Or
3 tbsp honey + 3 tbsp sugar
1 tbsp milk masala
1/2 tsp Elichi
1 cup or milk
2 banana
Butter for spraying on the pan
Method
Take a blender. Add the banana, salt, curd, 1/4 cup milk and blend. Add sugar or honey or both as desire, milk masala, milk and blend. Add rice flour little at a time and blend. Make a thick batter. If more milk it needed add to the batter. Rest for 10 minutes.. Apply butter to the pan. Add a spoon of batter and make it. Similarly make the rest and keep it aside.

Banana and Pear syrup
Ingredients
1 pear cut in to cubes or any fruits
2 banana sliced
4 tbsp honey
1/2 tsp Elichi powder
1/4 tsp salt
1/2 tsp butter
Method
Take a pan. Add butter. Add the fruits and saute. Add honey, salt and Elichi powder. Cook it for 5 minutes.

While serving take 2  pan cakes in a plate... Add the fruit syrup. Add Hung curd or Vanilla Ice cream or Fresh cream......

Indo- Western Mithai shots....

Indo- Western Mithai shots....
I had some leftover cake crumbs and some rasogullas. So this idea came to me to make these Mithai shots. They are superbly delicious. Do try them at home and treat your family and friends.
Makes 12 shot glass
Ingredients:-
4 rasgullas cut into 3 parts
12 tbsp chocolate Ganache ( 100 ml cream added to 250 grams of dark chocolate and melted for 30 seconds to a minute in a microwave and mixed well)
2 grated carrots
8 tbsp condensed milk
1 tbsp peeled and chopped almonds
1 tsp ghee
A pinch of cardamom powder
1 cup of cake crumbs
12 tblsp of rose syrup
1 cup milk
1 tsp vegetarian gelatin
2 tbsp of hot water
12 tsp fresh cream
Method
Take a cup of milk and keep it to boil on a slow flame and reduce the quantity to 1/2 and add 4 tblsp of condensed milk. Now take hot water and add the gelatin and mix well till no lumps should remain. Add the gelatine to the milk and mix well. Now take 12 shot glasses and fill  1/4 part of the shot glasses with milk. Keep it in the fridge to set.
Take a vessel and add ghee. Add the grated carrots and saute it. Add 4 tbsp of condensed milk and a pinch of cardamom powder cook it on slow flame till the condensed milk has dried up. Add the chopped almonds. Now take out the shot glasses from the fridge. Make 12 small balls of carrot mithai and add them into shot glasses on top of the milk gelatine and flatten them with your finger. Now add 1 tbsp of chocolate Ganache  in each glass. Then add the cake crumbs and fill the glass till little portion of the glass is empty. Keep it in the fridge. Before serving the Mithai shots, take the glasses out from the fridge and microw wave the shots for 15 seconds. Then add one part of the rosogulla and pour 1 tbsp of rose syrup on top and garnish it with fresh cream on top. And it's ready to be served.

Sweet Medley Shots

Sweet Medley Shots
This is an experimental recipe from my kitchen with leftover chocolate cake crumbs and leftover white chocolate ganache....
Ingredients
1 cup Chocolate cake crumbs
1/2 cup White chocolate Ganache
1/2 cup Coconut Milk
2 tbsp Fresh cream
4 tbsp Condensed Milk
1/2 packet Jello's or any other brand Mango Jelly powder
1/2  tbsp Veg Gelatine
2 tbsp Hot Water
6 shot glasses

Method
Take the shot glasses. Fill 1/4 of the Glasses with cake crumbs. In a vessel combine coconut milk, fresh cream and condensed milk. Take another bowl, add hot water. Sprinkle the gelatine in the water. Stir and dissolve the gelatine. Add 2 tbsp of the gelatine water to the coconut milk. Mix the coconut milk with gelatine on a low flame till it simmers. Stir it continuously till it cools a bit. Pour the coconut milk on the cake crumbs and fill up more 1/4 of the glasses. Refrigerate it till the coconut milk sets. Add more cake crumbs and fill up another 1/4 of the glass. Take the mango jelly powder in a vessel, follow the instructions on the packet and simmer on low flame. Cool it a bit and add the mango jelly and fill up  the glasses. Let it set in the refrigerator. Take white chocolate ganache in a piping bag. Pipe out the chocolate ganache on top of the mango jelly with the help of a big star nozzle. Decorate the top with sprinkles. Serve it chilled.

Instant Brownie with ice - cream Rabdi de topping

Instant Brownie with ice - cream Rabdi de topping.
Ingredients for Brownie
1 drop vanilla essence
2 tbsp sugar
1 tbsp vegetable oil
1 handful chocolate chips
2 tbsp plain flour
1 pinch salt
1 tbsp cocoa

Method
Place all ingredients in a mug.Stir until thoroughly combined.Put mug brownie in the microwave and set to somewhere between 1 and 2 minutes at highest heat.

Icecream Rabdi
Ingredients
     1 liter Whole fat milk
     1/4 cup    Sugar                      
      1 tbsp.  Chopped   Almonds
      1 tbsp. Chopped Pistacho             Pinch of   cardomon powder
few drop of Rose essence 

Method:
Take a flat bottom sauce pan and boil the milk on a slow flame. Keep cooking the milk on a slow flame.
Stir frequently and let the malai ( cream ) thicken at the edge of the pan.    Keep stirring the milk once in a while, so that it does not stick to the bottom and collect malai / cream on one side.   Continue this cooking, until the milk turns thick and the consistency reduces to 1/4 of its original volume.Now add sugar, cardamon powder and stir it in well.   Cook till the sugar is fully absorbed.Add the chopped almonds and pistachios. Mix well.
Remove from the fire and cool. The rabri will thickened when cool. Add the Rose Essence and blend it in. Chill it in freezer for an hour. After an hour take it out and blend it. And freeze it again for 2 to 3 hours. Ice cream Rabdi is ready.

Serving
Make the Brownies while serving. Add the chilled ice cream rabdi on the top of the hot brownie and have it.

Left over Cake crumbs Pancake

When you bake a cake and after levelling the cake ... What do you do with the cake crumbs... Do you throw it or make cake pops  or make something else or eat it.
I made Chocolate pan cakes with Banana syrup..out of the cake crumbs....
Just break the cake crumbs, add sugar according to the taste, add milk according to the thickness of the batter, add a banana ( optional) and vanilla essence...... Egg or 2 tsp of curd. Blend it in a blender. Take butter and brush it on a pan. Add a big spoon of batter and wala... The pan cakes are ready... Add chopped banana with honey or any syrup of your choice for  for topping.

Eggless pudding with leftover fruit cake / bread

Eggless pudding with leftover fruit cake / bread

Ingredients
250 grams non alcoholic fruit cake cut in to pieces
2 cups milk
200 grams condensed milk
1 tbsp corn flour
1/2 tbsp vanilla powder or 2 tsp vanilla essence
1/2 cup whipped Amul cream
2 tbsp blue berry syrup
1 tsp chocolate sprinkles

Method
Pre heat the oven to 180 degrees. Take a glass vessel and spead the fruit cake pieces at the base. Keep 1/2 cup milk aside and boil rest of the milk on a slow flame adding the condensed milk to the milk. Boil it for 5 minutes. Add cornflour and vanilla powder to the 1/2 cup milk kept aside. Stir the milk till no lumps remain. Add the milk to the milk which is boiling stirring it continuously so the no lumps form. Cook it till the milk thickens a bit. Now pour the hot custard on the fruit cake pieces. Now take a baking pan and add water to the pan. Cover the glass vessel with a foil and keep the vessel on the baking pan. Bake it at 180 degree for 15 minutes. Take the glass vessel out if the oven. Pour cream on top of the pudding. Add blue berry syrup and sprinkle chocolate sprinkles and have it hot.

Coconut Jelly Hearts

Enjoy this delicious dessert on this valentines day with your loved ones 💕💕💕
For the colour  layer
Ingredients
1 pandan leaf knotted 
1 tbsp agar agar powde
2 1/2 cups water
200 grams  white sugar
Colour of your choice

For the coconut  layer
Ingredients
1 tbsp agar agar powder
1 cup water
2 cups coconut cream
1/2 cup condensed milk
1 pandan leaf knotted
1 Pinch salt

Method
To make the colour layer place the agar agar powder and water in a small  pot and heat until agar agar is completely dissolved. Add the sugar and the pandan leaf and cook until dissolved, do not boil. Take the pandan leaf out. To make the colour layer of your choice  separate the sugar syrup in to different bowls or as many bowls you want to add colours of your choice. Keep the bowls in a tray of hot water as the sugar syrup should not cool completely.  Next, make the coconut  layer. Place the agar agar powder in a small pot and cook until the agar agar has completely dissolved. Add the condensed milk, coconut cream, pandan leaves and salt stir till all the ingredients have incorporated well. Strain out the liquid  and place the mixture in a small bowl sitting in a bowl of hot water. You do not want to let the mixture cool off. While the two batches of layers are still warm, take heart shape silicon mould and  place 2 tablespoons of the coconut cream layer in the silicon mould. Let the layer almost set, then place 2 tablespoons of the colour sugar syrup layer in the cups. Repeat this process until all cups are full.  Let the jellies set completely. To serve, remove the jellies from the mould and enjoy.

Jelly Coconut Cream shots

Jelly Coconut Cream shots
Ingredients
3 types of coloured Jelly packets ( Mango, Rasberry, Apricot)
1 tetra packet Coconut Milk
2 tbsp Condensed Milk
1 Pandan leaf (optional)
1 tsp Veg Gelatine

Method
Take 3/4 of the Mango jelly packet in a pan. Add 1 and 3/4 water and mix it till the powder dissolves. Boil the jelly liquid and put one tbsp of the jelly liquid in the shot glasses. Refrigerate it till it sets. Take the coconut milk, condensed milk and veg gelatine in a pan. Mix it well till the gelatine dissolves. Add Pandan leaf and boil the coconut milk. Add 1/2 tbsp of the coconut milk in to the shot glass on the mango jelly. Refrigerate till it sets. Take Rasberry jelly packet and follow the same method as mango jelly. Refrigerate till the Rasberry jelly sets. Warm up the remaining coconut milk till the gelatine dissolves. Repeat the same method as coconut milk. Refrigerate the coconut jelly till set... Lastly follow the same method with Apricot jelly. Set the jelly shots for 2 hours and serve it chilled.