Matcha Tea Chia Seed Pudding

Ingredients:

5 teaspoon Chia seeds
1 teaspoon matcha tea powder
5 packets of Stevia natural sweetener
2 cups of unsweetened almond milk or regular milk
1/2 teaspoon of vanilla extract

 Directions:

1. In the mason jar add all the ingredients.
2. Cover with the lid And shake well.
3. Pour evenly into the serving jars cover and refrigerate overnight.
4. Serve with some blueberries on top.

Makes 3 servings.

Grilled Pineapple with Chilli and Honey

                I'm not a big dessert person. That's why there aren't many dessert recipes on my blog. If you are craving for sweets but don't want added calories, try these guilt-free grilled pineapples. Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium. It is also rich in fiber and calories. On top of it all, this fruit is low in fat and cholesterol. All the nutrients it contains promote good health. Bromelain found in pineapples work to neutralize fluids to ensure that they are not too acidic.

                 Honey is like a power food. It has long list of health benefits.The chilli flakes in this recipe gives it an extra kick. It's a healthy light and vegan summer treat.

INGREDIENTS:
Honey - 1/2 cup
chilli flakes - 1/2 tsp
Pineapple peeled,cored,and sliced - 1



METHOD:

• Put the honey in a small saucepan with the chilli flakes and infuse over a low heat for 2 mins.
• pour the honey over the pineapple slices and marinate foe 15 mins.
• Heat the griddle pan until smoking hot.
• Grill the pineapples for 2 mins on each side or until nicely marked. 

Makes 4 serving.

A happy Plate.

Chocolate Mocha Mousse

          Well, Its been really long time since I posted anything. Between work n home it was difficult for me to find time to do what I wanted to do( My blog).That doesn't mean I stopped cooking hehehehe.

           But now that the summer break is going on for my kid, and I have also taken break. I thought this is the right time to start working on blog again. Why not start with something sweet. So Here is Chocolate Mocha Mousse. This amazing dessert is sure to win your guests heart. Delicious and decadent in the same time. Come celebrate International chocolate day with Me.

Ingredients:





• 6 oz. high-quality chocolate (60-70% cacao )
• ( I went crazy and tried with chocolate with almond chunks in it But after seeing the end result I would suggest use just plain and simple chocolate)
• 1/3 cup plus 2 tablespoons whole milk
• 1 tablespoon instant espresso powder
• 1 egg yolk 4 egg whites

• 2 tablespoons sugar
• 1/4 tablespoon salt

Procedures: 

• Chop chocolate into small pieces and place in a bowl large enough to contain all of the ingredients and accommodate the folding process. Place the bowl over a simmering water bath. Make sure the bowl is not touching the water and the water is kept to a simmer. Take off the heat when the chocolate is melted.
• Gently bring the milk to a boil and whisk in the espresso powder and salt until it is completely dissolved. Pour over the melted chocolate and slowly whisk. Add the egg yolk and whisk until fully incorporated.
• Whip eggs whites on medium speed until they reach medium peak stage using your hand blender. Increase speed to high and gradually add sugar in a slow steady manner until egg whites are firm and glossy. 
• Using a large rubber spatula, add 1/3 of whites to chocolate mixture and gently whisk to combine and lighten. Gently fold in remaining 2/3 egg whites until there are no streaks. This step is very important. Make sure not to stir but to fold but not too much. Then portion into individual servings or a large bowl. Chill for 45 minutes before serving for peak texture, or up to two days.

Serves 4.

KESAR PISTA KULFI

Kulfi is a Mouthwatering indian frozen dessert. Among the different kind of flavors "kesar pista " is the popular one. Here is how you can make.

INGREDIENTS:
Milk -10 cups
Sugar - 5 tbsp
Saffron - 1/4 tsp
Green cardamom powdered - 8
Pistachio finely chopped - 2 tbsp
Kulfi molds  8
METHOD:

• Heat milk in a shallow pan on medium heat until reduced to 1/4 it's original quantity. Keep stirring in between.
• Add sugar cook for 2 more mins. Add saffron, cardamom. Let it cool down completely.
• Now blend milk mixture and pistachio in a blender. Pour it into the kulfi molds and freeze it for 10-12 hour to set.
• De mold kulfi by washing the molds under water. Slice and serve.

Makes 6-8 servings.

GULAB JAMUN using khoya

       Fried milk balls in syrup. A few drops of rose essence is used in this dish to give it that amazing gulabi flavour, which is why this dish is called "gulab jamun". But if you don't have one still this dessert tastes sweet and of course mouthwatering.

INGREDIENTS:
khoya - 500 gms. 
plain flour - 125 gms. 
baking soda - 1/4 tsp. 
milk - 1/4 cup 
cardamom powder - 1/4 tsp. 
saffron strands - one pinch
Rose essence - 1/2 tsp
sugar -250 gms
water - 250 ml
lemon juice - 1 tsp
ghee to deep fry
METHOD:

• To make the syrup:
• Take the sugar in a heavy pan and add water. Boil and add saffron and rose essence .add lemon juice, this will avoid sugar to crystallize. The syrup is done when , while dropping from a spoon it falls in a thin single thread.
• Crumble the khoya. Sieve in the flour and soda together. Mix in the cardamom powder. 
• Mix well to form a soft dough. Use as much milk as required for kneading. Make balls of even size. Makes about 25-30.
• Heat the ghee very well. Take off fire and cool a little. Let in some of the jamuns. Don't over crowd the frying pan. When they rise up put back on fire and fry till medium brown. 
• It is very important that you Keep stirring to get even browning. Remove from ghee and put in the
• syrup. Soak for 2 hours . Drain and transfer to a glass bowl.
• Repeat for all the balls. When done pour the remaining syrup over the jamuns. Microwave
• lightly before serving.

Makes 25-30 gulab jamuns.

SHRIKHAND

       It's actually sweetened yogurt cheese with saffron. This is one of the popular dessert in maharashtrian and Gujarati cuisine. Usually served as side dish to puri or roti.

INGREDIENTS:
Plain yogurt - 46 ounce
Saffron threads - 1/4 tsp
Warm water - 1 tbsp
Sugar powdered - 1 cup
Nutmeg powder - 1/4 tsp
Pistachio chopped - 1 tbsp

METHOD:

• Yogurt cheese: line a coriander with cheesecloth, then place the colander over a bowl.
• Now pour yogurt onto the cheesecloth, cover and refrigerate for 10 hours, to drain water completely.
• (Tip: you can use Greek yogurt instead of regular yogurt to save time as it has less water content than the regular.)
• Soak saffron in warm water for 10 min.
• In a mixing bowl take yogurt cheese and sugar, mix it with a hand mixer on low.
• Add saffron with its water and nutmeg. Then mix it one more time.
• Transfer it to the serving bowls and decorate shrikhand with chopped pistachio. Serve chilled.

Makes 4-6 servings.

EGGLESS BROWNIE

        When I think of brownie, the things that come into my mind is fudgy, Moist, dense chocolate heaven. And The best thing will be, if you can make it without egg. So give it a try. It tastes as good as brownie with egg.

INGREDIENTS:
All purpose flour - 1/2 cup
Cocoa powder - 1/2 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Unsalted butter - 1 stick (always work with room temperature butter for baking)
Condensed milk - 1 can
Vanilla extract - 1/2 tsp
Thick sour yogurt -2 tbsp
Pinch of salt
METHOD:

• In a mixing bowl, sieve the dry ingredients, flour,cocoa powder,baking powder, baking soda, salt.
• Mix it and keep it aside. Preheat your oven to 350F.
• In another mixing bowl, take all the wet ingredients, mix well with a hand mixer.
• To this add the dry mixture little at a time till all the mixture is incorporated well.
• Grease the baking Dish. I used 9x13 inch, as I like my brownie to be thin not thick. You can certainly use  9x9 inch for thick brownie.
• Use butter paper or parchment paper  to the bottom of  the dish to prevent sticking further.
• Now transfer the batter to the baking dish and bake it for 25-30 mins. Check if the tooth pick comes out clean.
• When the brownie is done let it cool down completely before cutting.
• Serve it with your favorite ice cream.

Makes 16 brownies.

GAJAR KA HALWA

Sometimes I treat myself with this mouthwatering carrot pudding. Very simple yet rich. Give it a try.

INGREDIENTS:
Carrot (peeled and grated) - 1kg or 2 lbs
Milk - 5 cups
Khoya - 100gms 
Ghee(clarified butter) - 3 tbsp
Sugar - 1 cup
Green cardamom powder - 1 tsp
Pistachio (blanched and chopped)- 2 tbsp

METHOD:

• Heat milk in a large pan, combine grated carrot and cook it on medium heat until milk is completely absorbed by carrot.
• Add sugar and continue cooking on low heat, stirring every now and then.
• Mix in grated khoya and cook for another 8-10 mins. Keep stirring.
• Now add ghee and keep cooking it on low heat. Never let it stick to the bottom.
• After 10 more mins, add green cardamom powder and chopped pistachio.
• Well, you can use any kind of nuts you want like cashew nuts, almonds or raisin.
• You can store it in freeze for a week. Serve hot.

Makes 4-6 servings.
If you can get red carrots, I would suggest you to use it as it gives the dish nice red color and since they are sweet already so needs less sugar than usual.

PINEAPPLE SHEERA

       This is traditionally a dessert made on festive occasions. But I usually don't want to wait for any festive occasion to have this mouthwatering dish. Delicious SHEERA with pineapple chunks. The tanginess of pineapple makes it irresistible. I would suggest to use well ripened kind otherwise it will taste sour.

INGREDIENTS:
Semolina - 1cup
Ghee - 3tbsp ( usually people use 1 cup but I kind of try to avoid that much ghee in my food.)
Pineapple chopped - 1 cup
Raisins  - 10
Sugar - 3/4 cup (adjust the sugar according to your taste but 3/4 cup makes it just right not utterly sweet )
Water - 1 1/4 cup (you can use milk instead of water.)
Pinch of saffron strands in milk

METHOD:

• Heat ghee in a pan add raisins. keep stirring in low heat.
• After 2 mins add semolina and stir it for 2-3 mins.
• Add sugar, pineapple and mix it, then add milk and saffron.continue cooking, stirring continuously. By the time sugar will melt down pineapple will be cooked too. May take 3-4 mins.
• Add water mix it well. 
• When semolina starts to thicken, Cover it and let the semolina cook on low heat.
• After 3 mins all the moisture should be evaporated and semolina will be cooked throroughly. Remove the pan from heat.
• Tastes delicious when served warm.

Makes 4 servings.

RASMALAI

            Rasmalai is a delicious dessert from eastern Indian states, made out of freshly made cheese. A variation of 'Rasgulla' you can say. I'm not very good in desserts but after so many trials I got right. Give it a try.

INGREDIENTS:
FOR RASGULLA:
Milk - 8 cups
Lemon juice - 1/4 cup
Sugar - 3/4 cup
Water - 3 cup

FOR MALAI:
Milk - 2 1/2 cup
condensed milk - 200ml
Cardamom powder - 1/4 tsp
Pistachio crushed - 1 tsp

METHOD:

FOR RASGULLA:

• Boil milk in a pot, when it starts boiling add lemon juice 1 spoon at a time.
• Keep stirring it on low heat until it curdle. you can see the cheese floating on the surface.
• Now remove from heat and strain the cheese using a cheesecloth or muslin. Then run the cheese through cold water to get rid of any lemony taste.
• Squeeze out the water from cheese as much as possible.( you can put some heavy weight on it for sometime to squeeze out excess water).
• To check if  enough water is out or not, take a piece of paneer and try to make a ball on your palm by rolling it. it should make a smooth ball with out any stickiness.
• Now knead the paneer for 5-7 mins to make a smooth dough.
• Divide the paneer into 20-25 balls then press each ball slightly on your palm.
• In a pressure cooker heat water and sugar. When mixed well, drop the paneer balls slowly.
• cook with lid on, after first whistle cook for 8 mins on low heat. then remove from heat and let it cool down a little before you open it.
• Remove the paneer balls, squeeze out 75% of sugary water gently and keep it aside.

FOR MALAI:

• Boil milk in a pot then add condensed milk and cardamom powder.
• Keep stirring continuously on low heat for 20 - 30 mins. you will see the milk has reduced. 
• Add the paneer ball or rasgullas and let it simmer for another couple of mins.
• Now add pistachio and serve chilled.

Makes 5 servings.

BANANA LOAF CAKE

INGREDIENTS:
Banana - medium size 2
All purpose flour - 2 cups + some extra
Butter - 1/2 cup + some extra
Sugar - 3/4 cup (adjust it if the bananas are over-ripe)
Baking powder - 1/2 tsp
Soda bicarbonate - 1/2 tsp
Vanilla essence - 1/2 tsp
Almonds roasted,chopped roughly - 12
pinch of salt

METHOD:

• Preheat the oven 340 degree F or 170 degree C.
• Take a mixing bowl mash bananas thoroughly add vanilla essence.
• Now add butter(room temperature),salt,sugar and mix well with a hand blender.
• In another bowl take rest of the ingredient, strain it to avoid lumps and mix well.
• Then mix this flour mixture little by little to banana mixture with hand blender.
• Add the almonds and mix.
• Take a baking pan grease with butter and dust with flour by spreading it all around.
• Pour the cake batter and bake it for 35-45 mins or till the inserted knife comes out clean.

CREAM CARAMEL PUDDING

          

Ingredients:

           1 Tin              Sweetened Condensed Milk (Actually Small tin…)

500ml            Milk

4                    Eggs

2 tsp              Vanilla Essence

3 tbsp            Sugar for caramelization

Rind of 1 Lemon

Method:

1. Preheat the oven to 360F or 180C and place a big shallow baking pan of water in it. Heat sugar in a bowl till it caramelizes and swirl it around so that it coats the base and sides of the mould. ( This will give a nice color )
2. Combine condensed milk, milk, beaten eggs, vanilla essence and lemon rind and mix well in a blender. Pour into caramelized bowl and place the bowl in the pan of water in the oven.
3. Bake for 30-40 minutes. Cool and chill in the refrigerator before unmoulding to serve.

Serves : 4-6 serving