Wednesday 29 April 2015

Carrot cheese platter

I was given a recipe challenge in a facebook group where a member posts a recipe and tags the next member with one ingredient from the recipe and one as a surprise.... I was tagged with carrots and cheese ....
I made kulfi using carrots and cottage cheese, loaded potato cups and honey glazed carrots and cranberries

Sharing how I made the platter.....

Nutty Carrot kulfi:

  • 500 ml full cream milk
  • 1/2 cup condensed milk
  • 1 tsp cardamom powder
  • Sugar to taste
  • 2 carrots grated
  • 100 gms crumbled paneer( cottage cheese)
  • 2 tbsp dried rose petals
  • Some chopped nuts
  • 10-12 saffron strands to garnish


  • In a heavy bottomed pan add milk, condensed milk and cardamom powder and bring it to boil.
  • Add grated carrots and cook on medium flame till they turn tender.
  • Next add crumbled paneer, rose petals and sugar and cook for 5-6 minutes.
  • Turn off the flame and let the mixture cool.
  • Churn this cooled mixture using a blender.
  • Add chopped nuts , pour this mixture in kulfi mould or small matkis and cover with foil and freeze it for 6-7 hours. 
  • Garnish with chopped nuts, rose petals and saffron strands before serving.

Loaded potato cups 
Ingredients for the cups: 

  • 3 medium sized potatoes (shredded)
  • 3/4 th bowl mozzarella ( or your favourite cheese)
  • 2 tbsp cornflour
  • Salt to taste
  • 1/4 tsp crushed black pepper
  • 1/2 tsp mixed dried herbs (optional)

  • Preheat the oven for 10 minutes.
  • Rinse potatoes and squeeze all the water from them, add cornflour, grated cheese, salt, pepper and herbs, mix everything using a spoon.
  • Grease the muffin tray, spoon the mixture in the cavities, press potato mixture to the bottom and up the sides to form cups.
  • Bake for 35 minutes or till crispy at 200 degree.
While the cups are baking prepare the filling....

Ingredients for filling:

  • 3/4 th cup assorted vegetables, chopped( I used carrots mushrooms, capsicum and corns)
  • 4-5 cloves minced garlic
  • 1 onion chopped 
  • 1/4 bowl crumbled cottage cheese
  • Béchamel sauce ( see recipe here)
  • Salt to taste
  • 1/4 tsp black pepper
  • 1/2 cup processed cheese grated
  • 1-2 tbsp bread crumbs
  • 2 tbsp butter
  • 1 tbsp olive oil

  • Heat olive oil a wok, add minced garlic, sauté for few seconds.
  • Add chopped onion, vegetables and crumbled cheese and sauté on medium flame for 3-4 minutes, pour  1/2 cup of béchamel sauce and seasonings and cook again for 3-4 minutes. 
  • Turn off the flame.
  • Spoon this mixture into the baked potato cups, top it with grated cheese and some bread crumbs and some butter and bake again for 5-7 minutes at 200 degree or till you get nice crispy brown topping.
  • Serve hot.

Honey glazed carrots and cranberries

  • 3-4 carrots
  • A handful of dried cranberries (soaked in water for 15-20 minutes)
  • 3 tbsp honey
  • 1/2  vanilla bean pod
  • 1 tbsp sesame seeds
  • Salt to taste
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 tbsp lemon juice
  • 1/4 cup of water


  • Peel and slice carrots sticks.
  • Heat 1 tsp olive oil in a saucepan, add carrot sticks, sauté for 2-3 minutes.
  • Next add  water and salt, cook carrots till tender, pour  honey, vanilla pods and stir. 
  • Now add handful of cranberries and sesame seeds.
  • Sprinkle some lemon juice and crushed black pepper and serve.

I'am thankful to Farhat for tagging me with such great ingredients to work with :)

Tuesday 21 April 2015

Faluda Ice cream sundae

Faluda ice cream Sundae:
Desserts in Summer suppers have been made mandate by my lil sonny! Thought of giving him some taste from our childhood sundae, the Faluda ice cream!
  • 4-5 tbsp rose syrup
  • 2 tbsp faluda sev
  • 5-6 basil seeds jelly nuggets (see recipe here)
  • 2-3 tbsp sweet basil seeds
  • 1 cup chilled milk ( sweetened)
  • 2 scoops vanilla ice-cream
  • Handful chopped pistachio nuts

 Ingredients for faluda sev:
  • 1/2 cup cornflour
  • 2 tbsp sugar
  • Few saffron strands
  • 11/4 cup water
  • A bowl of  ice cold water

  • In a mixing bowl add cornflour, saffron strands and sugar, pour water and mix till the batter becomes smooth and lump free.
  • Cook this mixture on medium flame till it becomes thick and translucent.
  • Turn off the flame and put this hot mixture into the greased kitchen press.
  • Use a kitchen towel or gloves to hold the press and press the sev directly over ice cold water and refrigerate for 30 minutes.
  • Soak basil seeds for at least 30 minutes and drain the excess water.

  • Take 2 glasses, pour some rose syrup at the bottom, next add faluda sev.
  • Then add some basil jellies and top it with some soaked basil seeds.
  • Pour some chilled milk and next add a scoop of vanilla ice cream.
  • Garnish with some extra rose syrup and chopped pistachio nuts.
  • Serve chilled.


Basil seeds jelly nuggets

Jelly has been more of a fantasy than just another confectionery item.. Imagining a home-made jelly was definitely a challenge, though I gave it a shot. Syrupy and spongy, these little jelly nuggets are now falling in fancy dessert range!!

Refreshing Basil seeds jelly....with rose & khus flavours

  • 8 gms agar agar strands
  • 250 ml water plus 3-4 tbsp hot water
  • Sugar to taste
  • 2-3 tbsp rose syrup
  • 2-3 tbsp khus syrup
  • 1 tbsp sweet basil seeds (cleaned and soaked in 1/2 cup of water for 15-20 min)

 Preparation time: 15- 20 minutes
Cooking time: 15-20 minutes plus 3-4 hours refrigeration
Yields: 30-32 small jellies
Kitchen equipments required: A saucepan, 3 small mixing bowls, mixing spoons, jello moulds or baking tray, Kitchen scissors

  • Cut  agar agar strands into small pieces with the help of kitchen scissors, add into the saucepan and pour hot water over it and soak for 10- 15 minutes till the strands become soft.
  • Now put that pan on the flame and add the remaining water, and stir frequently till the strands dissolve completely, this will take around 15 minutes.
  • Add in sugar and stir well.
  • Now remove from flame and divide the liquid into two equal portions.
  • Add khus syrup and half of the soaked basil seeds in one portion and rose and basil seeds in the other, stir really well.
  • Next pour the liquid into the moulds and keep aside until it cools down completely then refrigerate for at least 3-4 hours till the jelly gets firm.
  • De mould and serve chilled. 

Tuesday 14 April 2015

Cookie bowl ice cream

This bowl-like Cookie that I made was so much fun. Filling was added by our Little Master Chef Akki, as he bit on crunchy cookie and adviced, " Mamma, how about a scoop of ice cream with a lovely fruit mounted on the top of it "
We had double fun, double excitement in the kitchen while making this double dessert :)

Its Scrumptious...its heavenly.. its a combination of crunchy and silky with a bite of exotic fruits.. an ecstatic dessert ride!!

Let's show you, how I made this one......

Ingredients :
For cookie dough :
  • 1 cup all purpose flour + 2 tbsp
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 50 gms butter
  • 2-3 drops vanilla extract
  • 1 tbsp milk (at room temperature)
  • 50 gms cooking chocolate (approx.) 

For serving:
  • Your favourite flavour of ice cream
  • Chocolate sauce as much as you like :P
  • Some chopped fruits

Preparation time : 15- 20 minutes + 45 minutes resting time
Baking time : 15 minutes
Yields : 4 cookie bowls
Kitchen equipments required: 2 mixing bowls, wired whisk, electric beater, rolling pin, cookie cutter, muffin tray, double boiler, a spoon, an icecream scooper.

  • Preheat the oven at 180 degree C for 10 minutes.
  • In a mixing bowl add all the dry ingredients and whisk until completely incorporated.
  • In an another bowl add butter and sugar, beat with a wired whisk or electric beater until soft and creamy.
  • Add the dry ingredients, vanilla extract and milk and whisk till completely incorporated.
  • Cover the dough with cling wrap and refrigerate for 30-40 minutes.
  • Sprinkle the surface with powdered sugar and roll the dough 1/2 inch thick, cut approx. 5 inch circles of the rolled dough 
  • Turn the muffin tray upside down and drape each circle over the greased cups
    of tray.
  • Bake for 12-14 minutes or until done.
  • Allow them to cool completely before de moulding.
  • Next spoon some melted chocolate in the bowls and coat the inside completely and refrigerate for 10-15 minutes till the chocolate is set. (This will prevent the bowls getting doughy and soft after adding ice cream) 
  • Fill with your favourite ice cream, top some chocolate sauce and garnish with chopped fruits.

Enjoy :) :) 

Tuesday 7 April 2015

Earl grey & rose iced tea

Summers are just stepping in! Craving for something chilly, hence happens naturally to me.
Let's have some soothing earl grey and rose iced tea!


  • 4 tbsp crushed dried rose petals
  • 1/2 tsp fennel seeds
  • 1/2 tsp nutmeg powder
  • 1/2 tbsp lemon juice
  • 1 tsp rose water
  • 2 Earl grey tea bag
  • 2 cups of water
  • Honey/Sugar to taste
  • Some ice cubes

Preparation time: 5 minutes
Cooking time : 7-10 minutes
Refrigeration time : 4-6 hours
Yields : 2 serving
Kitchen equipment required : Saucepan, tea strainer, mixing spoon


  • Heat water in a saucepan along with rose petals, fennel seeds and nutmeg powder to rolling boil.
  • Add tea bag and let it stand for to steep for 5-7 minutes.
  • Discard the tea bag, strain and let it cool.
  • Refrigerate for 4 hours.
  • Stir in some honey, rose water and lemon juice.
  • Fill the glasses with ice cubes and pour tea over the ice
  • Serve chilled!

Thursday 2 April 2015

Oats Rosemary Crackers

Munching is good....even better when it's healthy....let's have some crispy munchies...Oats and Rosemary Crackers!

  • 1/2 cup plus 2 tbsp(topping) rolled oats
  • 3/4 cup whole wheat flour plus 2 tbsp
  • 2 tsp powdered sugar
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 tbsp  butter
  • 1 tbsp dried rosemary
  • 1/4 cup buttermilk
  • 2 tbsp plus 2 tbsp(topping) sesame seeds (slightly roasted)

Preparation time : 10 mins + 20 mins resting time
Cooking/Baking Time : 10-12 mins
Yields : 20 Crackers
Kitchen Equipments Required: Oven, Grinder,2  Mixing bowls, Whisker, Aluminium foil/Parchment paper, Baking tray,Rolling pin, Knife/Cookie cutter/Pizza cutter

  • Grind rolled oats to a fine powder using a grinder.
  • In a mixing bowl add oats flour, wheat flour, baking powder, salt, sesame seeds and dried rosemary and mix together well.
  • In another bowl whisk together sugar and butter, now add the flour in this and mix well.
  • Using buttermilk knead into  semi stiff dough. Cover and let it rest for 15-20 minutes.
  • Sprinkle some rolled oats and sesame seeds over the work top.
  • Divide the dough into equal sized balls. Take a dough ball and roll over the the sprinkled oats and sesame seed. 
  • Dust the work top with some flour and roll the dough ball into 1/8inch thickness using a rolling pin.
  • Cut into desired shapes and prick each cracker with a fork.
  • Preheat oven to190 degree C.
  • Line the baking tray with a aluminium foil and arrange the crackers leaving 2 inch space.
  • Bake the crackers for 12-15 minutes or until the edges begin to brown.
  • Allow them to cool on the rack completely before serving.
  • Serve them with your favourite dips, or tea
  • Store in an air tight container.