Bread Kulfi

This is tried and true recipe out  from womens'era magazine this recipe is about 25 years old I can still remember mom preparing them for me and we still love it. very simple list of ingredients required...its no fuss recipe.

Excellent recipe for those who stock up excess bread at home we normally have a stock of fresh and stale bread at home always...:)

6-8 Slices Bread
1/2 Liter Milk
1 Tbsp Corn Starch
2 Tbsp Pistachios and Almond
5-6 Strands Saffron
1/2 Tin Condensed Milk
4 Tbsp Badam Milk Powder

First Step:

• Earthen pots are used for kulfi.
• I've show 3 different variations to set the kulfi.
• If earthen pots are used it should be washed thoroughly and soaked in water for 24 hours before use. 

 Second Step:

• Soak almonds and pista in lukewarm water soak till its easy to remove the skin.
• Remove the outer skin and chop finely. 

Third Step:

• Cut the edges of the bread and add to mixer jar grind and prepare pure white bread crumbs.  

Method:

• In heavy bottom pan add milk and allow to boil on medium flame.
• Add the condensed milk to the milk and keep stirring.

• In a different bowl add the corn flour and badam milk powder and milk with little milk make sure there is no lumps.
• Add the saffron strands to the boiling milk and keep stirring slowly add the corn starch mixture and keep stirring till the milk forms a custard consistency remove from flame and allow to cool. 
• Add the bread crumbs to the mixer jar and add the half the custard to the bread crumbs and blend well till combined add the other half of the custard mixture blend again till well combined.

• Distribute the mixture to either popsicle molds, bowl or earthen pot.

• If earthen pot is used to set kulfi make sure to cover with foil and place in freezer to set.

• It takes 4 to 5 hours to set.
• Once the kulfi is set serve after lunch or dinner...enjoy...Happy Cooking...:)

Do watch the video demo...Enjoy...:)

Tandoori vegetable paneer pizza ~ all homemade!

love Italian food. Love eating it and love cooking it. Love the different layers, flavors complex yet simple, exotic yet rustic - flavors that have stood the test of time - just like Indian food. You can sense the rich culture and the legacy from the food. When there is a mention of Italian food the first thing that comes to mind is of course the ever-popular Pizza. You guessed it, I love Pizza... a lot. Regardless of crust or toppings - pan, hand-tossed, deep dish, Brooklyn style, thin-crust even the bread and bagel pizza :). A soft chewy bread loaded with veggies and other toppings with a generous helping of cheese! Just can't stop raving. Coming to the US, I had my first ever pizza at Pizza Hut a few years ago... and boy.. I was completely hooked :-) India - at the time - was still coming of age as far as Italian food was concerned so I'd had pizza a couple of times, but this was different. Ahh the good old days.. we used to order delivery, be total couch potatoes and sit in front of the TV for hours watching the 24 hour marathons of Law and Order.

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Marbled banana chocolate loaf cake ~ eggless and butterless!

anana - as a fruit - is not something I am completely in love with. In fact to be honest I totally detest them - let's just say (without being too graphic) I can't even take a bite. I still buy them for my daughter and the hubs.
As strange as it may sound though, I like the banana flavor in cakes and bakes - go figure.
There's something special about the plain ol' Marble cake. It looks great without any extra effort and has that wow factor! It tastes great too and being two cakes in one, it satisfies people with varied taste too. Me and the little one being the chocolate lovers and hubs the vanilla and banana fan. It is one of the easiest cake to bake, requires basic ingredients which we mostly have in our pantry at all times! It is fun to  bake one at home and what makes it more exciting is the anxious wait with fingers crossed when you first cut into it and see the marble effect (yes I get excited about my food) - and the marbling effect is different with every slice.

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Coconut Burfi

Everyone of us will always relate to childhood days once we see coconut burfi...it was such a treat for me as a kid mom always used to make a very large batch of these burfi during summer vacation nowadays we never make sweets at home totally stopped eating sweets for a long long time :(  one of my best friends from orrisa is visiting me this week and i wanted to surprise him with burfi and other sweets...and planned to post my recipe for coconut burfi...do try this recipe friends...:)

Its dads job to break the coconut in my house i will always depend on him to break a coconut i dunno why:D

Since we stay in a apartment these days we dont have a regular stone to break the coconut dad the genius found this coconut chipper in the market and yes he is the only one in the family knows how to handle it...:D

• After breaking the coconut you can either use a scraper to grate the coconut or a simple method to remove the husk is to cut the coconut into chunks as usual and with the help of a potato peeler peel out the outer brown thin skin this way its very easy to prepare pure white shredded coconut.

• Rinse the coconut twice in water before adding to mixerjar.
• Add the coconut in to a small coffee grinder and pulse for 3 to 4 times this will give great results and we have perfect grated coconut.

Ingredients:

1 Cup Grated Coconut

1 Cup Sugar

1 Tbsp Ghee

1/4 Tsp Cardamom Powder

Pinch of Salt

Method:

•  In a heavy bottom wok add the grated coconut and sugar combine the sugar and coconut.
• Allow the coconut and sugar mixture to rest for 1 hour before preparing.

• After an hour the coconut and sugar have combined thoroughly the sugar has melted and ready to be cooked.

This process is very important to follow if you like your burfi to be perfect white in color.

• Before placing the burfi on fire apply very little ghee on a plate and set aside.
• Place the wok on the fire and constantly keep stirring the mixture on medium flame add ghee, cardamom powder and salt stir and combine all the ingredients.
• Once the coconut mixture combines and leaves the sides of the wok remove from flame.

• Spread the coconut burfi in the greased plate.

• Cut into desired shapes and serve with love...Happy Cooking...:)

Do watch my demo video enjoy...:)

Vegetable Hakka Noodles/Vegetable Chowmein

hinese food definitely has its place on the menu of practically every restaurant in India. The fact to be noted here though is that over the last several decades as India gradually adopted this neighboring cuisine, barring a few key ingredients, the cuisine has taken a life of its own. So much so as to build a global identity and even aptly being named 'Indo-Chinese cuisine'.
Not just on menus of restaurants, this cuisine is so much a part of the Indian lifestyle now that with every couple of roadside push-cart food vendors selling  your usual pani-puri, kulfi or dosa-idli, you will find a cart that boasts of the best chilli chicken or hakka noodles among other things.
Chinese food here in the US sure is different. Your veg. lo-mein from the local Chinese place that comes in that iconic chinese food carton, tastes great but after you are a few digs into it, you sure get reminded of the corner chinese-wala back home and the sound of the sizzling noodles in his wok on his stove-top and the makeshift push cart that showed up on that very corner religiously every day at five in the evening.
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Gulkand-Pista Kulfi/Rose petal jam Indian ice-cream

s the mercury climbs and the sun becomes more relentless, it is beginning to remind me of summers in India. The carefree school days, long summer holidays, visiting grandpa's place- I am sure each one of us must have some fond memories of summer like these. Summer also reminds us of our favorite food ice-cream :).The popular variation of which in India is called Kulfi. I have some fond memories of those summer evenings. I remember whenever we used to go out to eat chaat and panipuri (which was very often) we had to have kulfi otherwise the whole outing used to be incomplete. 

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Chocolate Chip Icecream

 March 5th being my birthday i prepared this chocolate chip icecream my family and friends loved this recipe its very simple and no fuss recipe do follow the steps and prepare the recipe your self...:)

1 Liter full fat Milk
1 Cup Sugar

1 Cup Chocolate chips
4 Tbsp Corn Flour
4 Tbsp Unsweetened Coco Powder

2 Tbsp Gelatin
2 Tbsp Liquid Glucose
500 ML Heavy Whipping Cream

Method:

• In a heavy bottom pot add milk and sugar bring to rapid boil on medium flame.

• In a bowl add the cocopowder and the cornflour add water and mix till there are no lumps.

• To the 2 tbsp of gelatin add 1/2 cup water and allow to soak for 10 minutes.
• Once the gelatin has soaked for 10 minutes place in microwave for 30seconds and melt.

•  Place the liquid glucose in the microwave for 30 seconds and melt.

• Add the chocolate mixture to the boiling milk and stir constantly till combined.
• Add the gelatin and the glucose and stir.

• Once you see the chocolate custard coat back of the spoon remove from flame and allow to cool in room temperature.

• In a large bowl add the heavy whipping cream and whisk till soft peaks are formed.
• Add the cooled custard and whisk the cream till combined.
• Divide the chocolate chips in 2 batches and one batch of chips to the cream and mix well add the second batch of chocolate on top mix a little.
• Place a cling film or a plate on the bowl allow the mixture to set over night in the freezer.

• Once the mixture is set your ice cream is ready to serve...scoop the icecream  garnish with wafer and serve right away...Serve with loads of love...Enjoy...:)

Do watch my video demo in english...Enjoy....:)

Chocolate Truffles

This is a virtual treat for my best friends from facebook and youtube Veena nair and Sivaranjani Bharath both girls have been following my blog and recipes for a very long time thank you both wishing you and your family all the best....♥

This is a very simple recipe I've already done rumballs recipe its the same but I've avoided sugar and additional flavor...

All we need is 3 Cups good quality dark chocolate chips 1/2 Cup Heavy whipping cream with 20% sweet 1/2 Cup sweetened desiccated coconut.

In a double boiler combine the chocolate chips and cream gently stir and melt the chocolate once melted and combined remove from double boil and allow to cool. scoop small portions of the chocolate and create your desire shape roll out the truffles in chocolate powder or sweetened coconut...serve with love...enjoy...:)