Poached pears with kesari rabri

Pears poached in honey infused with saffron makes an elegant dessert. I barely took anytime to make this fancy dessert. Also, the best part is that this is one such dessert that can be prepared a day in advance. I served the Pears on a bed of creamy delicious instant 10 minutes rabri, which eventually turned out to be a wonderful pairing :) :)

Ingredients:
For poached pears:

• 3 firm ripe pears (peeled and cored from center)
• 2 cups of water
• 3 tbsp sugar (or more)
• 2-3 tbsp honey
• 1/2 stick of cinnamon
• 1 star anise
• Few dried rose petals
• Few strands of saffron

For instant kesri rabri:

• 1 cup full cream milk
• 1 slice of bread
• 100 ml sweetened condensed milk
• Sugar to taste
• 1/2 tsp cardamom powder
• few strands of saffron
• Some chopped pistachio to garnish

Directions:
For poached pears:

• In a heavy bottomed sauce pan add water, sugar and honey, stir well and put the pan on medium flame. 
• Cook till honey and sugar is dissolved, next add the condiments and bring the syrup to boil. 
• Now put the peeled pears in the syrup and bring it to boil for 15-20 minutes or until the pears are tender.
• Allow it to cool before serving.

For  Instant kesri rabri:

• Remove the sides of the bread slice and grind it to fine crumbs in  a grinder/food processor.
• In a heavy bottomed saucepan add milk and bring it to a boil, now add bread crumbs, condensed milk, sugar and cardamom powder.cook for 10-12 minutes stirring continuously.
• Next add saffron strands and chopped pistachio and switch off the flame.
• Refrigerate for 2-3 hours before serving.

Plating:
Spoon some rabri at the base of the  and place the poached pears on it, garnish with some dried rose petals, saffron strands and chopped pistachio.
Serve with love :)

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

Ingredients:

• 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

Directions:

• 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. 
  

Triple layered Panna Cotta

Panna cotta is an Italian cream based dessert made by blending cream, milk, sugar and a setting agent flavoured with vanilla and served with fruit coulis, berries or caramel and so many other variations. 
The contrasting flavours of  mint, strawberries and grapes was always my obsession. Hence could not resist myself from making this triple layered silky smooth panna cotta!!
So......Spoil yourself, cut the diet crap ;).....dig into luscious, creamy and guilt-stricken ride of rich, decadent triple flavoured Panna cotta!!

Ingredients:

• 250ml heavy cream (divided into 3 equal parts)
• 150 ml full cream milk ( divided into 3 equal parts)
• 1/4 cup mint leaves puree
• 3-4 tbsp strawberry puree
• 3-4 tbsp black grapes puree
• 3/4th cup water 
• 1/4 cup chopped agar agar strands 
•  Sugar to taste
  

Preparation time : 15-20 minutes
Cooking time : 15 minutes
Resting time : 5-8 hours

Yields : 2 servings

Directions:

• Soak agar agar in warm water for about 5-10 minutes. Heat it in a pan till completely dissolved. Divide into 3 portions. Keep this mixture in a pot filled with hot water till we use it.

For the mint layer :

• In a heavy bottomed pan add one portion of cream, milk, sugar and mint leaves puree and bring it to a gentle boil and switch off the flame. 
• Strain the mixture and stir in one portion of dissolved agar agar and pour this mixture into your glass or mould.
• Refrigerate for 10-15 minutes before you pour the second layer.

For the strawberry layer:

• Pour cream, milk and sugar in a saucepan and give it a gentle boil. Switch off the flame and stir in the strawberry puree ( I'm using fresh strawberries here you can choose to use frozen or even strawberry crush, adjust the sugar quantity accordingly). 
• Strain the mixture and add dissolved agar agar and stir it using a whisker.
• Now using a spoon gently pour the mixture over the top of mint layer and refrigerate.

For the grapes layer:

• Follow the same procedure that we followed for the strawberry layer and add dissolved agar agar. 
• Gently pour it over the strawberry layer using a spoon.
• Cover the glasses with a cling wrap and let it set in refrigerator for at least 5 hours or till it solidifies.
  

If you are using ramekins or jelly moulds to set the panna cotta grease your dish and wipe the extra oil with a kitchen towel and refrigerate it for 6-8 hours. To unmould, run a knife carefully around the edges of the dish, next dip the dish in warm water for 10 seconds.
Invert over the serving plate, shake it gently and the panna cotta will come out easily.

Tips:
Both the mixtures(agar agar and cream) should be hot while mixing else the panna cotta won't set.

Rajasthani Thali

Kesariya Balam Aaonee
Padharonee Mare Des Rey, Padharonee Mare Des
Kesariya Balam Aaonee, Padharonee Mare Des :) :)

Rich Rajasthani culture reflects in the tradition of hospitality which is one of its own kind.
Nothing beats the spicy, colorful, scrumptious and wide varitied Rajasthani food! I was married to it, and today with the food and lifestyle of Marwar, I feel home. Today, I've prepared an entire platter of Marwari dishes or let me call it Marwari Thali!

Daal Baati, Gatta curry, Masala dahi, Methi Dana Papad ki sabzi, Mix veg, Matar Pulao, Khoba roti, lehsun mirchi ki chutney(garlic red chilly chutney) Sooji ka halwa, Papad with some salad and pickle

Gatta curry
Ingredients:

• 1 cup chickpea flour (besan)
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp red chilly powder
• Salt to taste
• A pinch of asafoetida
• 2-3 tbsp oil
• Lukewarm water

For Gravy:

• 2 medium sized onions Paste
• 2-3 medium sized tomatoes pureed
• 1 tbsp ginger garlic paste
• 2 green chillies
• 1 cup sour curd
• 1 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/2 tsp red chilly powder
• Salt to taste
• 2 tbsp oil

Directions :
For gatta:

• In a mixing bowl add chickpea flour, cumin seeds, turmeric powder,coriander powder, red chilly powder, salt and asafoetida.
• Add oil and mix everything well.
• With the help of lukewarm water knead a stiff dough.
• Divide dough into 5-6 equal parts and roll them into cylindrical tubes.
• Boil these rolls in water for 10-15 minutes or till the rolls are cooked from inside.
• Take out the rolls from the water, cut rolls into 1 inch pieces.
• Reserve the water for later use.

For gravy:

• Add oil in a wok, put cumin seeds, when it crackles add ginger garlic paste, let it cook till it leaves the raw aroma.
• Add onion paste and cook till light brown in colour.
• Next add tomato puree and cook till oil leaves sides, add all dry spices and cook for another 2 minutes, simmer the flame.
• Whisk curd and add it to the cooked onion tomato paste, let it cook for 2-3 minutes.
• Add the reserved boiled water and bring it to boil, add gatta pieces and cook for 3-4 minutes on medium flame.
• Switch off the flame and garnish with fresh coriander leaves.
• Serve hot.

Dal Baati
For dal baati recipe click here

Methi dana papad ki sabzi
Ingredients:

• 2 tbsp yellow methi dana (Fenugreek seeds)
• 2 papad raw
• 1 tsp fennel seeds
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• A pinch of asafoetida
• 1 tsp dry mango powder
• 1 tsp jaggery grated
• 10-15 raisins
• Salt to taste
• Red chilli powder to taste
• 2 tbsp Oil
• 1 cup water

Directions:

• Soak methi dana for minimum 3-4 hours, drain the water and put the seeds in a strainer and wash under running water.
• In a pan heat oil, add methi seeds, fennel seeds and all dry spices, raisins and cook on medium heat for 4-5 minutes. 
• Add water and grated jaggery and cook further for 2-3 minutes, put broken papad pieces and cook for a minute and switch off the flame.
• Serve hot.

Masala dahi:
Ingredients :

• 1 cup fresh curd
• Salt to taste
• 1/2 tsp roasted cumin powder
• 1/2 tsp chaat masala
• Salt to taste
• Red chilli powder to taste
• 1/2 tsp Black pepper powder

Directions:

• In a mixing bowl whisk curd along with the dry spices.
• Serve chilled.

Lehsun Mirchi ki chutney
Recipe courtesy : Scratchingcanvas.com
Ingredients:

• 2 pods garlic
• 8-10 dry red chillies
• 1 tsp fenugreek seeds
• 1 tsp yellow mustard seeds
• Salt to taste
• 1 tsp Sugar
• 1/4 cup oil
• 1/4 cup water

Directions:

• Soak red chillies in lukewarm water for 30- 40 minutes.
• Peel garlic cloves, make a smooth paste of red chillies and garlic in a blender using little water.
• Heat oil in a pan, add fenugreek seeds and mustard seeds when they start to crackle put garlic chilli paste along with sugar and salt.
• Add little water, cover and cook it for 3-4 minutes until the oil floats on the surface.
• Serve.
• Store it in an air tight box in refrigerator for 2- 3 weeks
  

Matar Pulao
Ingredients:

• 1 cup Basmati rice ( washed and soaked for 30 minutes)
• 1 bowl green peas.
• 1 onion sliced
• 1/2 tsp cumin seeds
• 6-7 pepper corns
• 2 bay leaves
• 2 sticks cinnamon
• 2-3 cloves
• Salt to taste
• 3-4 tbsp ghee(clarified butter)
• 2 cups water

Directions:

• Heat ghee in a wok, add cumin seeds, when they start to crackle add the other whole spices, saute till they release aroma. 
• Add sliced onions and fry till light brown.
• Next add peas and saute for 3-4 minutes, add water, salt and bring it to a boil, add rice cover and cook on medium flame for 15-20 minutes or till rice grains are cooked.
• Serve hot.

Khoba Roti
Ingredients:

• 1 cup wheat flour
• Salt to taste
• 2-3 tbsp Ghee (clarified butter)
• Water as required

Directions:

• In a mixing bowl add wheat flour, salt and ghee. 
• Knead into a stiff dough using little water, cover and let it rest for 15-20 minutes.
• Divide the dough into 2 equal parts, roll into thick roti. 
• Heat griddle over low flame, place the rolled roti and cook for a minute.
• Turn the roti and pinch using your thumb and index finger to create indentions.
  
• Cook for 4-5 minutes from the bottom and carefully turn the roti on the other side.
• Let it cook completely and serve with ghee.

Mix Veg :
Ingredients:

• 250 gms chopped assorted vegetables of your choice(I took carrots, peas, beans, mushrooms, cauliflower, potatoes and capsicum)
• 1 big onion chopped
• 2 tomatoes pureed
• 1/2 tbsp ginger garlic paste
• 1-2 green chillies
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• Red chilli powder to taste
• Salt to taste
• 2 tbsp oil

Directions:

• Heat oil in a heavy bottomed pan, add cumin seeds, when the seeds begin to crackle add ginger garlic paste chopped onions and saute for 2-3 minutes.
• Once the onions and ginger garlic mixture is cooked add tomato puree and cook for 10-12 minutes on medium heat or till you see oil on the sides of pan.
• Add all the dry spices and chopped vegetables, cover and cook on medium flame(stirring occasionally) for 15-20 minutes or till done.
• Garnish with fresh coriander leaves and serve hot.
  

Sooji ka halwa
Ingredients:

• 1 cup sooji(semolina)
• 1 tbsp besan (chickpeaflour)
• 3 cups water
• 1 cup sugar
• 1/2 tsp cardamom powder
• Handful of chopped nuts for garnishing
• 1/2 cup ghee (clarified butter)

Directions:

• Heat ghee in a heavy bottomed pan.
• Add sooji and besan, roast till it begins to turn light golden brown and gives little aroma.
• In a separate pan bring water to boil, add sugar and cardamom powder.
• When sooji is roasted slowly add boiled water constantly stirring it to avoid any lumps.
• Cook for 3-4 minutes on medium flame till you get desired consistency.
• Switch off the flame anf garnish with chopped nuts.
• Serve hot.
  
  
  
  
  

Roast a Papad, add some salad, green chiily, lemon and your favourite pickle to complete :)

Thandaai Cheesecake

Continuing with my holi excitement I'm sharing today traditional Thandaai with a twist :)
Flavours of thandaai mixed with creamy cheesecake :) :) sounds exciting na... :)
Normally cheesecake is made with cream cheese which is a big no in my family :( Nobody liked the cheesecake I made last time with cream cheese. So I made the Indian version of cheese cake :p with the easily available ingredients .
And the best thing was it was approved by both, my son and hubby loved it. <3 <3 
Yayy happy me :):)
So here we go!!!

Ingredients:

• 1/2 cup Cardamom flavoured cookies crumb
• 2-3 tbsp unsalted butter
• 200 gms hung curd
• 150 gms cottage cheese ( approx.)
• 100 gms condensed milk 
• 3-4 tbsp thandaai mix
• 50 gms fresh cream
• Sugar to taste
• Few drops of rose essence
• 12-15 strands of saffron
• A pinch of turmeric
• Handful chopped Pistachio nuts to garnish
  

For the thandai mix:
Ingredients:

• 20-25 almonds 
• 20-25 cashews 
• 20- 25 pistachio
• 2 tbsp fennel seeds
• 3 tbsp poppy seeds
• 2 tbsp melon seeds
• 8-10 black peppercorns
• 8-10 green cardamom

 

Directions:

• Grind all the ingredients to a fine powder.
• Store in an air tight container.
  

For the cheese cake:

Directions:

• In a bowl mix together cookie crumb and butter until moistened.
• Spoon the crumbs into glasses, lightly press with the back of a spoon and refrigerate it for 30 minutes.
• Meanwhile blend together hung curd, cottage cheese, condensed milk and thandaai mix in a blender until combined.
• Pour this mixture over the cookie crumbs and refrigerate for 2-3 hours.
• Next prepare the topping. In a bowl whip some fresh cream with sugar, rose essence, turmeric powder and saffron strands ( leave some strands for garnishing) 
• Spoon this cream on the top of cheese cake
• Garnish with some chopped pistachio nuts and saffron strands.
• Serve chilled :)
  

Donut ice cream sandwich

Who can resist the classic vanilla ice cream or  a donut. And here comes the twist ; DONUT ICE CREAM SANDWICH coated with lots of dark chocolate. Ignore the guilt this weekend, let's indulge.

Ingredients:

For donuts:

• All Purpose Flour / Maida - 1 1/2 cup
• Yeast - 1 1/2 tsp
• Warm Milk -1 /2 cup + more as needed
• Powdered Sugar - 3/4 cup + 2 tbsp
• Vanilla extract - 1tsp
• Butter / Oil - 1 tbsp melted
• Baking powder - 2tsp

Method:

• Take yeast, 1tsp sugar and 1/4 cup of warm water in a bowl and let it sit for 5 mins till it foams up.
• Now take milk, vanilla and melted butter or oil in a bowl and mix well.
• Now take flour, powdered sugar, baking powder in a large mixing bowl and mix that well.
• Pour in the yeast mixture and milk mixture in this and make a smooth dough.
• Grease a large bowl with oil and transfer this dough into that, cover that with a plastic wrap and allow it to rest for 1 hour or till it doubles in size.
• Now punch down the dough and roll it into thick circles.
• Now using a large cutter and a small cutter cut out the donuts
• Leave that to rest for 10 mins.
• Now heat oil for deep frying on a medium heat.
• Drop the doughnuts and fry them carefully till they turn golden on each side. This will take around 2 to 3 mins. Fry the dough holes as well.
• Drain them in a paper towel

For glaze :

• 150 gms sugar
• 2-3 tbsp milk
• vanilla extract

Method :

• Cook this on medium flame till it becomes a thick glaze, dip donuts in the glaze.
  

For sandwich:

• Donuts
• Ice cream vanilla flavoured
• Melted dark chocolate

Method :

• Place a big scoop of ice cream on a donut, flatten it slightly and cover it with another donut or you can use single donut for this, carefully slice in half in the middle, on one half place a scoop of ice cream and cover with the other half and temporarily keep it in freezer.
• Melt chocolate in a doble boiler.
• Take out sandwich from freezer and coat with melted chocolate.

Your donut ice cream sandwich is ready :)

Happy Weekend!

Chinese Toffee Apple

Chinese toffee apple is a famous Chinese dessert. Crisp from outside and soft and juicy from inside makes it super delicious.

CHINESE TOFFEE APPLES

Ingredients:

• 2 big Apples
• Oil for frying

For Batter :

• 2 tbsp all purpose flour
• 2 tbsp corn flour
• Water 

For Syrup:

• 1/4 cup oil
• 1/4 cup sugar
• 1/2 cup honey
• Sesame seeds

Method:

Combine maida and cornflour with water to make a thick batter, keep aside for 15 mins.

 For Syrup:

In a non stick pan heat oil, add sugar. Cook on medium flame and keep stirring until the sugar dissolves and caramelize. Add honey and sesame seeds.

In a wok heat oil. Dip the wedges in batter and deep fry till they turn golden brown. Dip immediately in the warm syrup and then in the cold water.This will cause the syrup coating to harden so the fritters will be crisp and crackling on the outside surface like a toffee.

Serve immediately.