Homemade Vanilla Pudding

Simple vanilla pudding or custard that can be served with fruits ,ice creams and cakes.

Recipe Source: All recipes

Ingredients

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• 500ml Milk
• 1/2 cup Sugar
• 3 tbsp Cornflour
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 1 tbsp Butter

Method

1. In a heavy bottom saucepan mix together milk, sugar, cornflour, and salt. When all the ingredients are well blended place on medium low flame and cook stirring often till the mixture has thickened, the pudding is done when it coats back of the spoon.
2. Remove from heat and add vanilla extract and butter and stir till combine and smooth.
3. Vanilla pudding is ready to be served.

Ferrero Rocher Shake.......to beat the summer heat

The heat in Bangalore is maddening....is it just me...or are people spending more time hovering around the refrigerator.....that's what I am doing.....trying out all kinds of cold mock tails....shakes.....fresh fruit juice...and not to forget the cocktails.....anything to beat the maddening summer heat.

Since I am the self proclaimed 'chocoholic'......this shake is soooooo 'ME'.......its thick.....nutty .....and loads of chocolate...... Each time I go to Corner House, I gotta have Chocolate milk shake....just love it.....but I gotta confess...... nothing to beat this Ferrero Rocher shake....I rest my case.

Ingredients
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• 500ml Ferrero Rocher Gelato Ice Cream or Plain chocolate ice cream
• 5 Ferrero Rocher Chocolates (more if you are using plain chocolate ice cream)
• 1 cup Cold Milk (more or less according to your desired consistency)
• 1/2 cup Crushed ice
• 2 tbsp Chocolate Powder (I used Nesquik)
• whipped cream ,for topping (optional)
• 2 tsp Chocolate vermicelli, for topping (optional)
• 4 tbsp Melted Chocolate , for the swirl in the sides of the glass (optional)

Method

1. Using a spoon or cone ,swirl the melted chocolate to the sides of the glass and transfer into the freezer for few minutes for the chocolate to harden.
2. Toss chocolates, ice cream, milk, crushed ice and chocolate powder into a blender. Blend till you get a thick shake, add more milk if you do not like thick shake.
3. Pour the shake into the prepared glasses. Top with whipped cream and chocolate vermicelli.

Banoffee Pie......for A Sweet Punch

This months Sweet Punch challenge was ...Banoffee Pie......this pie is filled with amazing goodness and yet so simple...I always wanted to make Dulce de Leche.....once you have made that.....then you have a super simple dessert ready in minutes.....you gotta try this one.......

Recipe source : Swapna's Cuisine
Ingredients
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• 150 g Digestive Biscuits
• 30 g  Butter (melted)
• 200 gms Dulce de Leche
• 2 tsp Instant coffee powder
• 1 Banana (sliced)
• 200 ml Cream
• 2 tbsp Icing powder
• 1 tsp Vanilla essence
• 2 tsp Cocoa powder for dusting

Method

1. Powder digestive biscuits in a blender to fine powder, now add the melted butter and pulse till well blended.
2. Preheat the oven at 180 degree C for 10 minutes.

3.Transfer the powdered biscuits into a  6 inch pie dish or tart pan with removable base. Press the powdered biscuits firmly with your hand and spread evenly,cover the sides of the pan too.

4.Place on a baking tray and put it into the hot oven and bake for 10 minutes (till the biscuit base looks little brown).Let this base cool completely.

5.Once the biscuit base is cooled, spread the dulce de leche on the base . Dip a spoon into hot water and using the back of the spoon spread the dulce (this makes it easier to spread the dulce).

6.Using a small sieve dust coffee powder on the dulce.

7.Now place the sliced the banana on the coffee powder.

8.Whip fresh cream with icing sugar and vanilla essence till soft peaks are formed. Transfer to a piping bag and pipe on top of the sliced bananas.

9. Dust cocoa powder on the cream.

Dulce de Leche

This is pure magic, when I opened this tin of condensed milk......I closed my eyes and prayed it would look exactly like how I had hoped it would...........and .......you get to see this amazing color....its just beautiful caramel ....its pure magic.

I wanted to make Dulce de Leche long back and came to know that its usually prepared by immersing the condensed milk tin in water and cooked for 3 hours.......I know ......3 hours....I was like.....forget it.....my mom would just set my head on fire....with all the gas prices shooting up....then I came across Divya's Easycooking blog...where she had used the pressure cooker method....I would not be surprised if it was an Indian who actually came up with this idea.....its just so amazing and time saving....though I did tell everyone to vacate the kitchen......just in case......(just kidding)

Recipe Source:Easycooking

Ingredients

• 1 tin Condensed Milk
• Water

Method

1. Place the condensed milk tin inside a pressure cooker, fill enough water to cover the tin.
2. Cover with lid and place the cooker on high flame, when the steam comes place the weight.After the first whistle reduced the heat to low and cook on simmer for 30 minutes.
3. Take the cooker off the flame and let it cool down to room temperature.
4. Remove the tin from the cooker and store in the fridge till further use.

Majoon/ Majun- Indian Cooking Challenge

 I became a member for Indian cooking challenge 2 months back,I did not post my last months recipe challenge- Chola fali (Gujurathi snack)...reason being.....I made it...but it did not look or taste anywhere close to Chola Fali (I would name mine Chola FAIL)-picture at the end of this post. I definitely built up muscles with all the pounding needed to make the Chola fali.

This months challenge was Majoon-a famous Sindhi winter dish,  I had heard that name for the first time..totally an alien dish to me..when I saw the ingredients and instructions,it seemed pretty simple and the Video on Youtube helped a little....When I was done with the dish and tasted it....it was very similar to milk peda with loads of nuts...it had a nice chunky texture and a I loved the slight crunch of poppy seeds.Whatever little that I know about this dish Majoon......its a winter sweet made in most of the Sindhi household....supposedly had with breakfast and is considered to be an energy bar.

I am not sure if this is how Majoon is supposed to look like...but I tried....its definitely a treat for those whole love milk based sweets.

Recipe source :-Ribbon's to Pasta's
Ingredients
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• 63g Badam(Almond)
• 63g Cashew nuts
• 32g Pistachios
• 32g Dates(chopped)
• 38g Khus Khus (Poppy seeds)
• 125g Sugar
• 570ml Milk
• 125g Khoya
• 100g Ghee
• 1 tsp Cardamom powder 

Method

1. Crush the Pistachios, cashew nuts and almond slightly and keep aside.
2. Boil milk in an non stick pan ,after it comes to a boil add sugar and dissolve.
3. Add chopped dry dates, poppy seeds(khus khus) and khoya.Mix well.
4. Cook till the milk mixture reduces to half its volume.
5. Now add the crushed nuts,cook on low flame till the milk is evaporated. Do not leave this mixture unattended or it might burn.Stir and keep adding 1 tbsp ghee in regular intervals.
6. When the milk dries up and very little moisture is seen, place the pan on a griddle,cover and place weight on the lid,this will help the nuts to cook.
7. You will know its done when there is no moisture and the ghee floats up.
8. Transfer this mixture into a greased dish and let it set.
9. Cut to desired shape and store in the fridge (can be stored for up to 6 months)
10. Before serving ,heat 3 tbsp of the majoon with little milk in the microwave.

Sending this entry to Srivalli's Spicing your life

Rasmalai- Blog Hop Wednesday

Whenever my daughter is happy..she puts her hands in her pockets and moves it left and right and sings 'Dinka Chika Dinka Chika'...well I was doing exactly the same today after I made this Rasmalai...in one of my posts I have mentioned that I was scared of trying out two things ....'Cheesecake' and 'Rasmalai'.....welllll............ 'Dinka Chika Dinka Chika Dinka Chika';)

This Rasmalai is dedicated to my virtual friend Shireen Sequeira from Ruchik Randhap. reason being....see the new look of my blog...Well Shireen did it. I am technically backward and wanted a change and Shireen offered to help. So Shireen is not only an amazing cook ,she is also  good at designing blogs. But she does not come cheap you see...I had to pay her 1000 virtual hugs:)...so Shireen ....for the last time 'THANK YOU' :)

This week I was paired with Vardhini from Zesty Palette.Vardhini has a vast collection of recipes and I decided on a particular recipe and made  last week and was all set to post it on Wednesday ........ I went through her blog again yesterday and had totally missed out the Rasgulla recipe..I really wanted to try it out...made a few changes...... Rasmalai instead of rasgulla and I halved the recipe and used lemon juice instead of vinegar......and here it is. Ohhh I am feeling so proud.....I just love to challenge myself.... I get this amazing adrenaline rush.....just love it.

Recipe adapted from :Zesty Palette and manjula's Kitchen
Ingredients
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• 4 cups Milk
• 1/4 cup Lemon Juice
• 1/2 cup Hot Water
• 1 1/2 cup Sugar
• 4 1/2 cup Water

for Ras

• 3 cups Milk
• Sugar to taste
• few strands Saffron
• 2 tbsp Pistachios (chopped)

Method

Making Paneer

1.Mix lemon juice and 1/2 cup water in a bowl and keep aside.
2. In a thick bottom non stick vessel heat 4 cups of milk on medium flame. Stir often to avoid burning of milk.

3. When the milk come to boil slowly add the lemon and water mixture.

4. Stir with a spoon gently. The curd will start separating from the whey. Turn off the heat.

 5.Once the milk fat separates from the whey, drain the whey using a muslin cloth or cheese cloth.

 6. Rinse under cold water to cool down the paneer and remove any smell of lemon. Remove excess water by squeezing the cloth and tying it to the tap or press the wrapped paneer under a heavy pan for 1 hour.
7. Removing the right amount of water is secret to soft rasmalai.

 8.To check if the paneer is of the right consistency, take a small amount of paneer and rub it with you fingers ,after rubbing for few second you should be able to form firm but soft balls and little oil would have released.
9. Now knead the paneer for about 10 minutes till a smooth soft dough forms. Knead the paneer hard with your palm.

Making Rasmalai

1. Divide the dough into into equal parts and roll into a smooth ball and press slightly to make patties.

2. Mix sugar and water in a pressure cooker on medium heat and bring to boil.Cooker should be big enough to accommodate the panner balls as they will double in size after they are cooked.
3.Add the panner balls and cover the cooker. After 1 whistle switch off the flame, leave the cooker for 5 minutes. Then place it under running water to cool down the cooker.

4.Open the cooker and remove the paneer ball, squeeze them slightly to remove the sugar syrup. Keep this aside.At this point the rasgullas are ready...time to turn it into rasmalai.

5.Prepare the ras (rabri).Soak saffron in 1/2 cup of hot milk and keep aside.
6. Pour 2 1/2 cup milk into a thick bottom pan and cook on medium low flame till the milk reduces to less than 2 cups. At this point lot of malai would have formed, which I totally dislike so I passed the rabri through a sieve to remove the malai. Pour back the sieved rabri into the same vessel and place on medium low flame. Add the saffron milk and sugar and mix well.
7. Now add the rasgullas into the prepared rabri. let it cook for few more minutes so that the soft balls soaks in the sweet rabdi.
8. Garnish with chopped pistachios. let the rasmalai cool down in room temperature and then chill in the refrigerator before serving.

Sending this to Radhika Tickling Palates

Sending this to Kirtis Kitchen and Denny's Oh Taste and see

cashew kulfi

'Kulfi' also know as the traditional Indian ice cream is one of my favorite desserts.

In Bangalore you can find the best Kulfi at 'Sreeraj Lassi',this kulfi comes close to that,the only difference is that Sreeraj Lassi kulfi's are creamier . This was good enough:) , but I still loooooooove my mango kulfi

 My mom loves kaju kulfi, this one is for her.

 Recipe source : manjulas kitchen

Ingredients
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• 4 cups milk
• 1 slice of white bread(sides removed and cut to bits)
• 1 teaspoon cornflour
• 1/4 cup sugar or more
• 1/2 teaspoon cardamom powder
• 15 cashew nuts (chopped)

Method

1. Grind bread, 1/2 cup milk and cornflour to a fine paste and keep aside.
2. Bring 3.5 cups of milk to a boil in a non stick frying pan on medium high heat.Stir in between to avoid the milk from sticking to the bottom.Scrape the sides.
3. Once the milk comes to boil,let the milk boil for another 12 minutes.The milk should reduce from 3.5 cups to 2.5 cups.
4. Add bread-milk-cornflour  mixture to the milk and cook for 4 minutes.Reduce the heat to medium.
5. Add sugar and cashew to the milk and cook for 2 more minutes.
6. Take off flame and add cardamom powder.Cool the milk to room temperature before pouring into kulfi molds.
7. Once you pour the milk to kulfi molds place cling film on top, the cling film should touch the milk.Cover and freeze for 6 to 8 hours.
8. To remove the kulfi from molds, place under running water for few seconds and tap  on a hard surface till the kulfi pops out.
9. Serve as dessert.

Note :bread and cornflour is used to reduce crystallization during the freezing process.