Cheese and Basil Pull Apart rolls

Good day to you all!

Bread soft enough to melt in your mouth? Cheese to melt your heart? Basil to freshen your mind? Some fancy looking bread to ease your soul? Cheese and basil pull-apart rolls might just do it. Go ahead and bake this for your parties or for brunch. Ready to eat as is or maybe give in to your temptations and drizzle some cheese sauce over it. Probably one of the easiest yet fancy looking bread to enhance the visual appeal of your meal spread.

Ingredients:

For the bread dough

  • Refined flour- 400 gm
  • Milk- 160 ml
  • Water- 100 ml
  • Yeast- 6 gm(fresh)/3 gm(dry)
  • Salt- 6 gm
  • Sugar- 24 gm

For the filling

  • Grated processed cheese- 200 gm
  • Basil- 10-12 leaves (rolled up and sliced thinly)
  • Salt
  • Pepper
  • Softened butter- 50 gm

Procedure:

  • In a bowl, add the yeast, sugar and water. Dissolve the sugar in the water.
  • Add the salt, flour, milk and start kneading to make a dough.
  • Knead for about 10 minutes. Occasionally flour your hands to avoid sticking.
  • To check if the dough has been kneaded enough or not, simply pull out a tiny amount of dough. Make a tiny round ball. Start stretching the dough ball to check the gluten structure.
  • If you see the dough tearing easily then the gluten structure has not formed. Continue kneading the dough.
  • Once you are able to stretch the dough without tearing, then the dough is done.
  • Cover the dough with either a damp cloth or a cling film and keep aside.
  • To prepare the filling, simply mix all the ingredients except butter and keep aside. Keep the butter at room temperature and allow it to soften.
  • Roll the dough out into a rectangular shape. Spread the butter evenly all over. Reserve some for later. Next spread the filling all over evenly leaving the top and bottom (Refer to pictures).
  • Roll the dough lengthwise to form a tight log. Cut it into inch thick slices. Place the slices in a greased cake tin. Cover with a damp cloth and let it rise in a warm place.
  • Let it rise for an hour or till it doubles up in volume.
  • Preheat the oven at 200 degrees Celsius/392 degrees Fahrenheit.
  • Bake your rolls at 200 degrees Celsius/392 degrees Fahrenheit for 20 minutes.
  • Brush the rolls with butter immediately after taking it out from the oven.
  • Remove from the cake tin and let it cool. Pull these out and enjoy!

Bonus Tips:

  • In case you prefer pesto, skip the butter and smear pesto.
  • Place the rolls a little apart so that the rolls stick after proofing.
  • Add mozzarella cheese if you want those cheesy strings as you pull apart the rolls.

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Everything from Scratch- Whole wheat Crackers with Peanut butter

Good day to you all!

My second recipe from my Everything from Scratch series. This snack is absolutely healthy and packs in a whole lot of proteins and complex carbohydrates. Talking about the crackers, this is one of the most simple and basic recipe. Skip the unnecessary refined carbohydrates and opt for the healthier options. You can also go ahead and skip the sugar and add some jaggery or honey. Adjust the water accordingly. Coming to the peanut butter, do yourself a favor and try it out at home. Trust me, you would never be buying peanut butter again. Insanely simple steps, just two ingredients and within two hours you have creamy and rich peanut butter. Get creative and add in your preferred flavors if the plain one doesn’t suit your palate. Honey, cinnamon, maple syrup, chilies and even chocolate goes well with peanut butter, so get blending.

Ingredients:

  • For Peanut Butter
    • Peanuts- 500 gm
    • Salt- 2 tbsp
  • For whole wheat cinnamon crackers
    • Whole wheat flour/Atta- 200 gms
    • Salt- 4 gms or 1/2 tsp
    • Sugar- 16 gms or 2 tsp
    • Water- 100 ml
    • Olive oil- 30 ml
    • Cinnamon powder- 2 tsp

Procedure:

  • For Peanut Butter
    • Place the peanuts in a baking tray.
    • Roast the peanuts at 250 Degrees Centigrade/480 Degrees Fahrenheit for 30 minutes, stirring every 10 minutes.
    • Taste the peanuts and check if the peanuts are well roasted.
    • Let the peanuts cool down.
    • Now take a duster and place a handful of peanuts in it. Cover and rub the duster over the peanuts. The friction results in the shells coming off easily. De-skin all the peanuts.
    • Now place the peanuts in a blender. Add salt and blend till it becomes smooth and creamy peanut butter.
  • For whole wheat cinnamon crackers
    • In case you feel like using cinnamon barks, grind it in a grinder or ground it using a mortar and pestle.
    • Measure all the ingredients. Preheat the oven at 220 degrees Centigrade/428 degrees Fahrenheit.
    • Mix all the dry ingredients. Then add the olive oil and mix. Add the water and mix all the ingredients to form a dough.
    • Divide the dough into two balls. Cover one dough ball while working with the other to prevent any skin formation on the other one.
    • Place a parchment paper or butter paper onto the rolling surface. Place the dough ball on the paper and sprinkle some flour in the rolling pin as well as the surface.
    • Roll out the dough into a thin sheet. Using a pizza cutter or a knife, cut out desired shapes.
    • Prick the surface using a fork to allow the air to escape while baking, else the crackers will puff up.
    • Shift the butter paper or parchment paper to the baking tray and brush the crackers with some olive oil.
    • Bake at 220 degrees Centigrade/428 degrees Fahrenheit for 15- 20 minutes or until the crackers are golden brown on top.
    • Cool it down and place in an airtight container or have it right away.

Assembly

  • Simply grab a cracker, smear some peanut butter on top. Slice up some bananas and place on top of peanut butter. It is delicious as itself, but you can definitely drizzle some caramel sauce or chocolate sauce on top.

Bonus Tips:

  • Removing the skins from the peanuts could be boring so get someone to help you from beforehand. In case there are kids around, this might be a good way to keep them engaged.
  • I add the salt to bring out the flavor of the peanuts.
  • For crunchy peanut butter, keep some peanuts aside before blending and then crush them using a mortar and pestle or any other heavy object. Add it to the peanut butter.
  • For the crackers, go ahead and use your preferred oil.
  • If you prefer some toppings on your crackers, add them after brushing some oil on top before baking. One of my favorites is chia seed and sesame seed crackers.

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Crispy Malpua

Good day to you all!

Malpua is an Indian sweet which is usually served during pujas but also features in several weddings and other occasions. Often made at homes for some sweet indulgence after meal, it comprises of a semolina batter which is fried and dipped in sugar syrup. A classic accompaniment with this would be rabri.

Ever since I was a child, I was always in awe of how my mom made these crispy and thin malpuas every time. Very few are a fan of thick and soft malpuas. Don’t we all crave for the crispy yet sweet ones?! Well this one is a bit close to my heart. My mother always eyeballs the amount of all the ingredients but I decided to measure and make these crispy malpuas. This recipe is straight out of my Maa’s repertoire of recipes for you all to try.

Ingredients:

  • Flour -120 gm
  • Sugar -60 gm
  • Coconut (grated) -120 gm
  • Milk – 2 cups
  • Fennel seeds (Mouri) – 1 tsp
  • Semolina (Sooji) – 35 gm
  • Water- 2 cups
  • Refined oil ( for deep frying)

For sugar syrup

  • Sugar- 75gm
  • Water- 100 ml
  • Cardamom- 4 nos (crushed)

Procedure:

  • In a bowl, measure out all the dry ingredients.
  • Now start adding milk to the mixture and keep mixing using a spoon or spatula. .
  • Start adding water after adding the milk and keep mixing using a spoon or spatula.
  • The batter should be thin pouring consistency.
  • Cover and let it rest for at least half an hour.
The batter
  • Meanwhile, prepare the sugar syrup. Add the sugar and water in a saucepan. Stir to prevent the sugar from forming lumps. Add a tbsp of milk to the syrup. This will absorb all the impurities and will float up as scum. Remove the impurities with a spoon. The syrup should look transparent and clear like crystal. We are looking for a thin syrup where we can dunk the malpuas. Eyeball the consistency of the syrup.
  • Now heat refined oil in a wok or kadhai.
  • Stir the mixture and then using a small ladle, pour one ladle of the mixture in the kadhai. In case your malpua is becoming plump and round, add more water to the mixture. Keep adding water until the malpuas turn out to be flat and crispy.
  • Dunk the malpuas in the sugar syrup immediately after removing from oil. Place another ladle of batter for deep frying. Meanwhile, remove the previous malpua from the sugar syrup and place on a plate with a little elevation so that the excess syrup drains out. You can do so by simply placing a teaspoon or a tablespoon under one side of the plate. You can pour the excess back into your sugar syrup.

Bonus Tips:

  • Do not replace the water with milk. It may result in the malpuas sticking to the wok or kadhai.
  • You can also soak few strands of saffron in 2 tbsp of milk. Add this to the sugar syrup. The milk will remove the impurities of sugar and the saffron adds color to the syrup.
  • In case you are lactose-intolerant, replace the milk with some plant-based milk such as almond or soya milk.
  • Follow the recipe to the T and I can ensure you are definitely going to end up with crispy malpuas.

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Everything from scratch- Pizza

Good day to you all!

Undoubtedly, one of the most loved Italian dishes of all time- pizza. Pizza began its journey as a simple dough which has been rolled out and topped with some anchovies and olive oil. Then gradually the Pizza Margherita came into existence. An often recounted story holds that on June 11, 1889, to honor the Queen consort of Italy, Margherita of Savoy, the Neapolitan pizza-maker Raffaele Esposito created the “Pizza Margherita”, a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colors of Italy as on the Flag of Italy. We now have several other versions of pizzas available to us- the deep dish pizza, the pizza cones, pizza waffles, pizza on a bread, pizza on fried chicken, pizza on tortillas and so much more.

Everything from scratch is a series I am looking forward to doing more of in my blog posts. Herein I make a dish wherein every thing I include in the dish is made from scratch or handmade with love and no amount of extra impurities. We are all aware that food products are often laced with additional artificial colors, preservatives, additives, low quality ingredients, excess trans-fats, excess sugars or sometimes even unnecessary added sugars. Primarily the fault is of consumerism which we are all guilty of , aren’t we? We all look for perfection in every single thing that we purchase to the point that the food industries are compelled to opt for and give in to these gimmicks. Store bought pizza sauces not only have added ingredients but may not comply to your specific palate. I strongly believe in customizing food to suit our palate because it is all about satisfying our cravings.

In my first dish from Everything from scratch series, I decided to make a pizza. As done with all my recipes, I always try it out several times in my kitchen to ensure that it is fool- proof and drool-worthy. This recipe has its very own pizza dough recipe, a pizza sauce recipe and finally assembling and baking this pizza to perfection. I haven’t made the mozzarella from scratch but it is absolutely possible if you want to. I’ll be sharing links of several videos on how to make mozzarella cheese from scratch in the bonus tips section. I hope you all like this series and try making some pizzas in your very own kitchen. In case you do, don’t forget to share your feedback with me and tag me on my Instagram.

Ingredients:

  • For pizza crust
    • All purpose flour- 170 gm
    • Water- 130 ml
    • Sugar- 20 gm
    • Fresh Yeast- 10 gm (in case of dry yeast- 5 gm)
    • Salt- 4 gm
    • Olive oil- 10 ml
  • For pizza sauce
    • Refine oil- 2tbsp
    • Garlic paste- 2 tbsp
    • Chopped tomatoes- 2 cups
    • Tomato sauce- 4 tbsp
    • Fresh chopped basil- 1 tbsp (Dry basil- 1/2 tbsp)
    • Salt- as required
    • Grated processed cheese- 1 tbsp
  • For assembly
    • Olives- 4-5 nos.
    • Fried chicken- 50 gm
    • Onion- 1/2 no.
    • Capsicum- 1/4 no.
    • Grated mozzarella- 50 gm

Procedure:

  • For pizza crust
    • Heat the water to a lukewarm temperature. Dissolve the sugar in the water. Add the yeast to it and give it a stir. Now let the yeast activate for about 10 minutes.
    • Now add the rest of the ingredients except the olive oil to the bowl.
    • Attach the hook attachment to your hand blender. Knead the dough for two minutes.
    • Add the olive to the dough and continue kneading. The dough will be soft and sticky and should leave the sides of the bowl.
    • Brush some oil to a bowl or use cooking spray to prevent the dough from sticking to the bowl. Flour your hands and place the dough in the bowl. Cover with a damp cloth and place it in a warm place to rise for about an hour. The dough should double up in size.
    • Your dough for pizza crust is ready!

  • For pizza sauce
    • Chop up the tomatoes and blend in a blender. Keep aside.
    • In a pan, heat oil and add the garlic paste. Stir a little and add the blended tomatoes.
    • Let it cook for about a minute or two.
    • Now add the tomato sauce and keep cooking till it becomes thick and resembles the consistency of a sauce. If you dip a spoon, the sauce should coat the back of the spoon.
    • Add the salt and cheese and stir to mix it well. Add the basil and stir. Remove from flame and pour it into a bowl. Your tomato sauce is ready.

  • Assembly
    • For the fried chicken, marinate the chicken pieces in salt, refine oil, pepper and garlic paste for an hour.
    • In a pan, heat up some oil to a high temperature. Now add the boneless chicken pieces to the pan and fry at a high flame. Keep the chicken one side down on the pan and do not flip unless it is browned on one side. Flip and let the other side cook well till browned. Keep adding oil if you feel the need. Remove from pan and let it cool. Slice up the chicken into small chunks.
    • Preheat your oven at 250 Degrees Centigrade/ 482 Degrees Fahrenheit.
    • Divide the dough into two equal balls.
    • In a greased baking tray, sprinkle some flour or cornmeal and place the dough ball in the center. Start pushing the dough ball and then with your finger tips, keep spreading the dough till the entire tray is covered.
    • Push it from the center towards the edges. You can either flatten the edges by pushing it or you can keep the edges as it is. Poke using a fork all over the crust.
    • Now spread some pizza sauce from center towards the edges. Add the grated cheese and cover the sauce up. Now add the toppings of your liking.
  • Baking
    • Brush the sides of the pizza with olive oil.
    • Bake at 250 Degrees Centigrade/ 482 Degrees Fahrenheit for 15 minutes or until your pizza is done. To check if it is done, the cheese should be properly melted and should easily leave the tray.
    • Take the pizza out and immediately brush the crust using some olive oil and sprinkle some olive oil over the pizza.
    • Slice up your pizza, sprinkle some oregano and chili flakes and enjoy.

Bonus Tips:

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2 Ingredient no churn Banana Ice cream

IMG_20200715_150220Good day to you all!

Bananas are a storehouse of potassium and protein. It’s versatility has no match. People all over are busy making banana bread with overripe bananas this quarantine. How about a scoop of some  banana ice cream on top of that? Delicious right. How about I tell you that this ice cream needs no churner, no specific cream and can be made by anyone using just two ingredients. Pretty dope right? Let’s dive into the recipe then..

Ingredients:

  • Overripe Banana- 2 nos (weighed 160 gm after freezing)
  • Milk- 50 ml

Optional ingredients:

  • Vanilla essence- 1 tsp (flavor and aroma)
  • Honey- 1 tbsp (for sweetness)
  • Cinnamon powder- 1/2 tsp (for flavor and aroma)

Procedure:

  • Slice up a ripe banana and freeze it overnight.
  • In a blender, add the frozen banana slices and the milk. Make sure it’s not a big lump of frozen banana slices that you put in the blender. It will damage your blender blades.
  • Add in the optional ingredients if you want to, but it tastes really delicious with just these two ingredients.
  • Blend till you get a thick and creamy consistency.
  • It will look like a thick pouring liquid.
  • Taste it to suit your taste needs and add ingredients accordingly.
  • Pour in a container and freeze overnight. Your ice cream is ready!

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Bonus tips:

  • To prevent the slices from sticking to each other, place them side by side in a tray and freeze.
  • Do not blend it too much or it will have air bubbles in it.
  • The banana converts all the starches into sugars resulting in a naturally very sweet banana as it ripens.

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Granola

Good day to you all!

I was introduced to granola through breakfast buffets. Since then, I have always wanted to make some at home so I can gorge on it anytime, anywhere. When eaten in moderation, using a healthy homemade recipe, granola is an excellent source of fiber, iron, heart healthy fats, and protein. Sure you can buy them, but store bought granola has added sugars, preservatives, excess oil and therefore end up being unhealthy for you and your body, not to mention the exorbitant prices charged for a meagre amount of granola.

Ingredients:

  • Oats: 225 gm
  • Seeds and nuts( cashews, almond, raisin, fig, pistachio, pumpkin seed, watermelon seed, sunflower seed) : 100 gm
  • Shredded coconut: 50 gm
  • Jaggery: 20 gm
  • Refined oil: 50 ml
  • Honey/ Maple syrup: 50 ml
  • Salt: 1/2 tsp
  • Berry and chia seed trail mix: 80 gm

Procedure:

  • In a bowl, mix the seeds, nuts, shredded coconut and oats together.
  • Crush the jaggery and mix it with oil and honey in a separate bowl. Add 1/2 tsp salt to it and mix well.
  • Add this to the oats mix and mix really well.
  • Pour the mixture onto a greased baking tray or a tray lined with a baking paper. A greased baking tray works absolutely fine.
  • Bake the granola in a preheated oven at 180 degrees Centigrade/ 356 degrees Fahrenheit.
  • Stir every 10 minutes and bake for 40 minutes.
  • The granola will become golden and crispy. Once out of the oven, let it cool down.
  • Mix the berries and chia seed trail mix (Order online on Amazon- not sponsored just my personal recommendation) in the granola.
  • Store in airtight containers and it will last you for weeks. 
  • I bet your kitchen is smelling lovely right now, because mine definitely did. Go ahead and bake this right away. Happy baking!

Bonus Tips:

  • Granola is extremely versatile, you can play with the ingredients and produce new variations every single time.
  • I used store bought steel cut oats, you can definitely go for the traditional rolled oats, which is healthier.
  • This is a vegetarian and gluten free recipe.
  • The seeds and nuts ensure a nutrient dense granola.

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Zeppole (Italian fried donuts)

Good day to you all!

There are few recipes that are simple yet delicious. Well this one is definitely one of them. Go ahead and make this one with kids and have fun finishing these donuts. These donuts are not made using yeast and requires a choux dough. Choux paste is a difficult paste but once you know how to handle a choux it is super simple. Follow this recipe to the t and you will be good to go. I chose to finish these donuts by dusting some icing sugar on top. You can go ahead and be creative with your toppings and glazes. I would suggest a classic dark chocolate and chocolate chip finishing. You can also make a caramel glaze and sprinkle some nuts on top.

Ingredients:

  • Butter- 70 gm
  • Water- 70 ml
  • Milk- 70 ml
  • Sugar- 25 gm
  • Egg- 175 gm or 3.5 nos.
  • Flour- 100 gm
  • Icing sugar- for dusting
  • Refined oil- for deep frying

Procedure:

  • In a saucepan, heat the butter, milk, water and sugar together.
  • Stir on medium flame using a whisk till the butter and sugar dissolves completely. Increase the flame and let it come to a boil.
  • Add the flour to the saucepan and cook for about two minutes using a spatula. It should resemble a dough and it should leave the sides of the pan.
  • Remove from flame and wait for a minute to cool it. If you add the eggs while the mixture is too hot, it might cook the eggs immediately.
  • Now add the eggs one by one, mixing each of them thoroughly before adding the next one using a spatula.
  • You will get a smooth and shiny dough.
  • Heat up oil in a kadhai or pan for deep frying. Fill the dough in a piping bag and pipe out the dough and cut small amounts using a scissor.
  • Fry for around a minute and then turn it on the other side making sure it is golden evenly. The donuts puff up immediately.
  • Place on a napkin after frying to soak the excess oil out. Dust it with some icing sugar and serve. You can also dip it in chocolate and decorate these donuts with some sprinkles and sugar balls.

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Bonus tips:

  • Do not cut out bigger portions as it may not puff up.
  • These donuts can be had by those who are suffering from yeast allergy too.

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Craquelin Profiteroles with Mango Shrikhand filling

Good day to you all!

One of the basics of French pastry is a choux paste. The word “choux” means cabbage as it resembles a cabbage. I made it a bit more suited for this season by filling it with some mango shrikhand. The craquelin on top of the choux gives it a cracked look adding a crunchy and sweet element that complements the smooth and creamy texture of the shrikhand.

Ingredients

For the choux dough

  • Butter- 65 gm
  • Water- 65 ml
  • Milk- 65 ml
  • Sugar- 5 gm
  • Egg- 175 gm or 3.5 nos.
  • Flour- 100 gm

For the craquelin dough

  • Butter- 50 gm
  • Sugar- 50 gm
  • Flour- 70 gm

For the mango shrikhand

Recipe in previous blog post Mango Shrikhand

Procedure:

For the choux dough

  • In a saucepan, heat the butter, milk, water and sugar together.
  • Stir on medium flame using a whisk till the butter and sugar dissolves completely. Increase the flame and let it come to a boil.
  • Add the flour to the saucepan and cook for about two minutes using a spatula. It should resemble a dough and it should leave the sides of the pan.
  • Remove from flame and wait for a minute to cool it. If you add the eggs while the mixture is too hot, it might cook the eggs immediately.
  • Now add the eggs one by one, mixing each of them thoroughly before adding the next one using a spatula.
  • You will get a smooth and shiny dough. Fill the dough in a piping bag and pipe out into small mounds onto a baking tray lined with a baking sheet/butter paper. Flatten the tops by pressing it with your finger.

For the craquelin dough

  • Cream the butter and sugar together till most of the sugar dissolves.
  • Once it becomes fluffy, add the orange color to it. Alternately you can add yellow and red color in case you do not have orange color. If you wish to not consume any artificial color, simply add in some cocoa powder.
  • Mix well. Add the flour and mix it lightly using your fingertips. Cover the dough and refrigerate for about half an hour.
  • Take the dough out and place it in between two baking sheets/ butter paper/ aluminium foil. Roll the dough out gently using a rolling pin and let this refrigerate for about 15 minutes.
  • Take the sheet out and cut out circles using a cookie cutter/ bottle caps. Adjust the size of the circles based on the size of the choux buns/ profiteroles.
  • Place the circles on top of the piped out profiteroles.
  • Bake for 25 minutes at 180 degrees Centigrade/356 degrees Fahrenheit and for 10 minutes at 200 degrees Centigrade/392 degrees Fahrenheit.
  • Do not open the oven door while baking. After baking do not take it out immediately out of the oven. The sudden temperature change may collapse the profiteroles. Take it out after some time and let it cool.

IMG_20200624_122010

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Assembly

  • For assembling the profiteroles, cut the top part of the profiteroles. Place the mango shrikhand filling inside using a spoon. Garnish with some chopped mangoes and strands of saffron on top.
  • Serve these beauties right away.

IMG_20200715_125608

Bonus Tips:

  • You can store the profiteroles in an airtight container in the freezer for up to a week.
  • Make sure the profiteroles are baked well before taking them out. If it is not baked properly, it will collapse after a while.
  • Prepare the craquelin dough ahead and then start working on the profiteroles.

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Mango Shrikhand

Good day to you all!

Tis’ the season of mangoes ! Mangoes are enjoyed by one and all. Talking about today’s blog post- Shrikhand is a Gujrati- Maharashtrian sweet dish. It is made using hung curd flavoured with some cardamom and colour derived from saffron. Shrikhand is the only dessert in the Indian cuisine that is served with something savoury. Shrikhand is enjoyed with hot puris. However it’s also served as it is as a dessert. In this recipe, I decided to replace the cardamom with some nutmeg. As usual, I’ll keep it crisp and short, and  jump to the recipe straight away.

 

 

Ingredients:

  • Hung curd: 200 gm (curd) gives approximately 80 gm of hung curd
  • Icing sugar/ powdered sugar: 20 gm
  • Nutmeg powder: 1/4 tsp
  • Mango puree: 50 gm
  • Kesar/ Saffron-: 4-5 strands
  • Dry fruits: a handful of nuts of your choice

Procedure:

  • Weigh the curd and place in a muslin cloth. Tie the muslin cloth and hang it from some height. Keep a bowl underneath to collect the liquid that would drip down.
  • Soak the dry fruits in some water. Take 2 tbsp of milk and place the saffron in it.
  • After two hours, your hung curd will be ready to use.
  • Chop up some mangoes and blend till you get a puree. Add the icing sugar and nutmeg powder and blend till well combined. Adjust the sweetness if you prefer sweeter shrikhand.
  • Now mix this with the hung curd and add the soaked dry fruits and the saffron to the shrikhand.
  • Mix till creamy and let it chill in the refrigerator for about an hour.
  • Serve and enjoy!

Bonus tips:

  • The hung curd should not have any liquid in it and should be thick.
  • To add nutmeg powder. just grate the nutmeg.
  • Add sugar-free or stevia  instead of sugar if you are looking for a sugar-free option.

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Banana and Oats Cookies

Good day to you all!

Cookies is something I can never have enough of, so here is another cookie recipe. This one is for my chewy and soft cookie lovers. It is an egg-less cookie so suitable for all vegans and vegetarians out there. This cookie is made with no added sugar and fat and will still leave you craving for more.

Ingredients:

  • Bananas (ripe) – 2 pcs or 200 gm
  • Oats-100 gm
  • Peanut butter- 30 gm
  • Chocolate chips- 20 gm
  • Honey- 10 gm
  • Salt- 1 tsp
  • Vanilla essence- 1 tbsp

Procedure:

  • Preheat your oven at 180 degrees Celsius or 356 degrees Fahrenheit.
  • In a bowl, mash the ripe bananas well.
  • Add the peanut butter, honey, salt and vanilla essence. Mix really well.
  • Add in the oats. Mix well and adjust the amount of honey according to your taste in case you prefer a sweeter cookie.
  • The mix won’t be absolutely dry and pliable. It would be a thick mixture that you would be able to shape and place on your baking tray.
  • Grease your baking tray or place a baking paper. Shape and place the cookies and sprinkle some chocolate chip on top. You can also make a hole and place some peanut butter in the center of the cookie. Refrigerate for 10 minutes to half an hour.
  • Now bake them at 180 degrees Celsius or 356 degrees Fahrenheit for 20-30 minutes.

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Bonus tips:

  • You can choose to not bake them right away. You can store them in an air-tight container with baking paper in between to prevent them from sticking to each other. Freeze them for up to three days.
  • Honey is also a form of sugar, however it is healthier than refined sugar. Since the bananas are already sweet, you may choose to skip it if you prefer the taste.
  • These cookies are super easy to make, you do not need any fancy equipment, all you need is a bowl and a fork.
  • The peanut butter that I used is a fat and sugar free version. It contains just the roasted peanuts.
  • If you want to make your own peanut butter at home all you need is some peanuts. Roast the peanuts and remove the outer skin. Now blend it in the mixer till creamy. This will take some time so have patience. To make a crunchy version, just reserve some peanuts after removing the skin. Crush them and add them to the peanut butter.

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