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Archive for the ‘Sweet tooth’ Category

Kulfi

I know its not the season of kulfi..but hey, why would I miss out on a chilled dessert just cos its cold outside?So I made it

Ingredients:

Whole milk- 4cups

Cardamom- 2 seeds, punded

Sugar-2 table spoon

Corn flour-2 tea  spoon

Water-2 tea spoon

Almonds- 15 nos, blanched and chopped

Kesar/pista/almond/rose essence- a few drops

Method:

1.Bring the milk to a boil on fire.Stir in cardamom and continue to reduce the milk to one third of its quantity by cooking on a low flame.

2.Be sure to stir it often and scrape the sides

3.Mix cornflour with water and make it into a paste.

4.Once the milk is reduced to the desired quantity, add sugar and the corn flour paste and almonds.

5.Cook for 2minutes and switch off stove. Let it stand by for a couple of minutes.

6.Stir in your choice of essence and transfer the mixture into the kulfi moulds and freeze.

7.Thaw for a few minutes at room temperature before serving.

 

Makes:6-8 nos

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I have always drooled at blueberry scones- basically anything made with blueberries.It was only a matter of time for me to try it out ..and try, I did and the scones came out fabulous.What made it more special was that it is vegan- thanks to this vegan bicyclinguist

Ingredients:

All purpose flour-2 1/2 cup

Sugar-1/3 cup

Baking powder- 3 tea spoon

Salt-1/4 tea spoon

Vegan margarine-1/2 cup

Blueberries-1 cup

Water-1/2 cup

Zest and juice of  1 lemon

Method:

1.Preheat oven to 425 degree F

2.Mix the dry ingredients along with lemon zest.

3.In a seperate bowl, miss water and lemon juice.

4.Cut the margarine into small pieces and roughly mix it into the dry mixture until pea sized pieces are left. He gently warns not to overwork the dough.

5.Chill the water and lemon juice mixture and the dry ingredient mix in the freezer for about 15 minutes and remove.

6.Now is the time to mix the blueberries into the mixture.

7.Adding the lemon juice and water to the mixture,keep mixing until the dough holds together-again just enough for the dough to hold together.

8.Transfer the dough onto a lightly floured surface and  roll it into a ball.

9.Flatten the ball to the desired thickness and cut into 8 wedges.

10.Place these cut scones in a greased cooking tray, sprinkle some sugar on top of each scone.

11.Bake @ 425 degree F for 15 minutes.You get the most tastiest, warmest blueberry scones.

Makes:8 n0s

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When I saw Giada whipping up this in a flash, I wanted to try it too.And I did..I chose to beat the ricotta cheese with a hand blender and hence the ricotta was not completely smooth. But yet, I liked it.

Ingredients:

  • 1 (15-ounce) container whole milk ricotta cheese
  • 1/2 cup raspberry jam
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  • 1 cup fresh raspberries

Method:

1.Blend ricotta cheese until light and fluffy.

2.Add the jam and pulse until combined ( I used a hand blender).

3.In a seperate bowl,using a mixer, beat the cream until thick.

4.Add powdered sugar and continue to beat until the cream holds stiff peaks.

5.Now, carefully, fold in the cream mixture into the ricotta mixture.

6.Spoon the mousse into serving  bowls and refrigerate for an hour.Garnish with raspberries and serve.

Serves:4

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All you need is 5 minutes on hand to make this super yummy dessert.You will N.E.V.E.R. say a No.

Ingredients:

Strawberries-a handful,hulled and halved soaked in some sugar

Shortcake cups-2 nos

Whipped cream- as much as you like

Method:

1.Take a strawberry short cake cup and fill the middle with some sugar soaked strawberries

2.Spray the whipped cream on top ( be liberal, comeon)

3.Enjoy.

Ps: the strawberries taste even more good when refrigerated.

Serves:2

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Ingredients:

Sifted cake flour-2 cups

Baking powder-2 1/2 tea spoon

Salt-1/2 tea spoon

Shortening-1/3 cup

Brown sugar- 1 1/2 cups

Vanilla extract-1 tea spoon

Peanut butter-1/2 cup

Eggs, well beaten-3

Milk-3/4 cup

Frosting:

Butter,softened-1/2 cup

Peanut butter-1 cup

Milk-3 table spoon

Confectioner’s sugar- 2 cups

Method:

1.Sift flour,baking powder and salt together.

2.Cream shortening with 1 cup brown sugar and vanilla until fluffy.

3.Add peanut butter and mix thoroughly.

4.Beat eggs until light and beat in remaining sugar.

5.Add to creamed mixture and blend well.

6.Add sifted dry ingredients and milk alternately in small amounts,beating thoroughly after each addition.

7.Pour into a greased cupcake pan and bake @ 350 degrees F for 25-30 minutes.

8.Place the butter and peanut butter (from the frosting ingredients) in a medium bowl and beat with a mixer.

9.Gradually mix in sugar and when it starts to get thick,incorporate milk one table spoon at a time, until all of the sugar is mixed and the frosting is thick and spreadable

10.Beat for a couple of minutes until it all gets fluffy. Spread on top of of each cupcakes and serve.

Makes: 18 nos

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Ok, I was gone for a long time, but am glad I am not gone forever.My hand is a lot better and thanks to all who asked me about it.Its not just the hand, there are a few other things thats keeping me busy too.But that could not stop me from celebrating my F.I.R.S.T. blog anniversary/birthday today – April 29th.I just could not miss this one and hence I baked a short cake to mark the occasion.

Now,off to the recipe:

Ingredients:

All purpose flour- 1 1/2 cup

Butter-1/2 cup

Light brown sugar-3 table spoon

For the topping:

Butter-4 table spoon

Light brown sugar-3 table spoon

Condensed milk-14 oz

Milk chocolate-5 1/2 ounce

 

Method:

1.Grease a cake pan.

2.Sift flour into a bowl and rub butter.Add sugar and mix it to forma  dough.

3.Press the mix into the cake pan and prick with a fork.

4.Bake @ 375 degree F for 20 minutes.Cool it.

5.For the topping,place butter, sugar and condensed milk in a pan and cook on low heat until it comes to a boil.

6.Reduce heat and cook for 4-5 minutes until caramel is place golden.Pour over the shortbread base and cool.

7.When the caramel topping is firm,melt milk chocolate and spread over the topping.Set aside to cool .Cut and serve.

Serves:5-6

 

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Ingredients:

All purpose flour-3/4 cup

Pinch of salt

Ground cinnmon-1/2 tea spoon

Warm water-3/4 cup

Vegetable oil-4 tea spoon

Egg whites-2

Apples-2( I used granny smith apple),peeled

Vegetable oil- for deep frying

Sugar, cinnamon- to decorate

Sauce:

Yogurt-1 1/4 cup

Almond essence-1/2 tea spoon

Honey-2 tea spoon

Method:

1.Sieve the flour and salt into a mixing bowl.

2.Add cinnamon and mix well.Stir in warm water and vegetable oil to make a smooth batter.

3.Whisk egg whites until stiff peaks form

4.Using a knife, cut apples into chunks and dip into the batter.

5.Heat oil and fry the apple pieces until golden brown.Remove apple fritters and drain excess oil.

6.Mix sugar and cinnamon and sprinkle over the fritters.

7.Mix the sauce ingredients in a serving bowl and serve with fritters.

This is being sent to Pari’s “Combo event”

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Serves:4

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