Dry Fruit Banana Milk Shake – 4 ingredients

20170316_140129.jpg

Soon it will be the time of sultry heat. It means hot lazy afternoons and time for milkshakes and ice creams. But instead of buying them from restaurants whip up some easy ones right at your home.

20170316_134843.jpg

Ingredients:

Cashews, Almonds about a fistful,

bananas 2-3

20170316_135507.jpg

2 glasses of full milk,

Sugar or honey,

Optional: Cardamom powder to sprinkle.

Blend the cashew and sugar into a fine powder, leave the chunks if you like them. Peel and mash the bananas with your hand and add them to the blender. Add the milk and give a quick whisk.

Pour the milkshake into the glasses and sprinkle the elaichi and serve. Desserts are such a treat but this one is great because it is so healthy and so easy to make.

20170316_140122.jpg

 

Apple Kheer Recipe

20161027_194220

Here is a recipe that is as regal to taste as it is easy to make, Apple Kheer. Since apple is not my most favourite fruit I did not expect it to become my favourite dessert. Here is this simple but very delectable Apple Kheer Recipe.

20161011_132021.jpg

Ingredients : 3 Red Apples

Kaju katlis 5-6

6 cups of Whole Cow Milk or 5 cups of regular milk and Full cream 1 cup

2 cups of sugar

Few saffron strands

ghee 5 tsps

Dry fruits of choice

Peel and grate the apples, sieve the excess water from the apples. Heat the ghee, roast the dry fruits till they change colour. Add the grated apple and sauté it till it loses all its crispy moist quality and gains a soft soggy brown look.

Pour the whole milk and keep stirring on sim till it blends in. If you do not have whole add the full cream at this point. Let it cool down and after it cools down add the sugar. Stir the sugar till it mixes. Take a few strands of saffron and add it to 3-4 tsps of hot milk. It starts losing colour, add this saffron to the Kheer.  Heat it up and serve with puris. Or chill it in fridge and have it as dessert.

20161027_194220

Aamras or What The Month of May Was Made For!

aamras

Hi all! So recently we went to Bombay for a short visit and we ate aamras after a long time. Before I tell you more about this awfully simple but so precious aamras, a little background…

So while India has many religions and many traditions, there are a few thing that truly binds it into one culture. Sometimes it is obvious, like Holi is celebrated with so much enthu not just in India now but also around the world.

One great tradition which everyone loves but hasn’t realised is the month of May and the celebration of mangoes. At first when I noticed people outside of India didn’t find anything about mangoes all that great. But then I realised that the local doesn’t taste like anything we have back home, more specifically Western India. This variety of mangoes that is grown in Devgad part of Maharashtra is called Alphonsoes. It was a vacation staple but now, as they say (who is they? :)), has become more expensive than gold, and is eaten in California before it can be eaten Bombay.

The month of May is the month of vacations, when schools and colleges close down and families enjoy an annual get-together. While the n numbers of weddings that are scheduled in this month, there is one more event that lasts an entire month, eating mangoes as many as possible and as many ways as we can!

So making aamras is very simple, here it is

Mangoes (Alphonso), a dozen

Jaggery about a small lump the size of sugar cube.

A pinch of salt

Half a cup of milk

Ghee (clarified butter) 2-3 spoons melted

20160409_220538_Richtone(HDR)

Wash the mangoes. Just take out the seed, and take out a little juice, this part is supposed to contain the “gum” of the fruit and will make your tongue itchy if you eat it. Then start taking out the pulp from the seed and skin.

After this add some jaggery, the logic is that mango is considered to be a “hot” (simply put acidic) food, and adding jaggery will make it easier for the tummy to digest it. Then add a bit of milk, a pinch of salt (I know, but you won’t notice) some ghee, my husband likes a bit of cardamom. That’s it! You can enjoy this with flaky chapattis or just drink it like a milkshake.

aamras recipe

McDonalds McFlurry Recipe

IMG_20160315_154915

This is not so much a recipe as it is just mixing right stuff. But it tastes great so sharing it here. McDonalds has different recipes in different countries. So we have this ice cream called McFlurry that my daughter loves. I had never tasted it. But when I tried it it seemed I could make it at home. It costs six times a regular softie but not if you make it at home. Here is how to make the McDonalds McFlurry at home.

20160315_153906

Oreos – 4 packs

Vanilla Ice Cream 1/2 kilo

IMG_20160315_154021

Crush and blend the Oreos and mix it with Vanilla Ice Cream! That is it!

20160315_154829

 

Besan Halwa Dessert Recipe

besan halwa recipe

Hello everyone! Hope you have been having a great start to the new year.

Today I thought I could share a simple recipe but with my twist which makes it decadent but so yummy too. Halwas are quick to make sweet recipes that kids love. This one is made by besan or gram flour.

besan halwa recipe ingredients

These are the things you will be needing.

2 cups besan (gram flour)

2 cups shredded coconut (tender or dessicated)

1 cup powdered cashew

2 cups powdered sugar or more if you like sweet

1/2 tablespoon cardamom powder

7-8 tsp of ghee (clarified butter)

3 cups of milk

Dry fruits to garnish

How to make it:

besan halwa recipe procedure

Add 1-2 tsp of ghee to a pan and pour the besan in it, roast it evenly on low burner till it changes colour. Pour out the besan to a dish and let it cool. Then pour 4-5 tsps of ghee and add the shredded coconut, saute till it loses all the moisture, then add the cashew powder. Then add the roasted besan and cardomom. 

Then add the sugar and keep stirring on low heat. It will melt but if not it will melt once you add the milk. Then pour the milk to this and mix it properly. At this point add the milk powder if you want to, this is optional if you adding cream.  I added it because I think it has a distinct flavour. Then keep stirring so that it doesn’t create lumps. Once it is all blended you can add the cream.

Put it in refrigerator and add chopped dry fruits before serving. This tastes very lovely and is so easy to make. 

Kitkat Milkshake Recipe

kitkat milkshake recipeHello dear blogger friends so I went missing again. But I will always come back I promise. I have a lot of catching up to do about what is happening on your blogs. So here is a simple Kitkat recipe that my daughter came up with. Hope you enjoy it!

kitkat chocolates milkshake recipe

4 small packs of wafer chocolates
2 mugs whole milk (optionally you can add full cream)
1 cup of sugar
2 eggs

kitkat crunchy mix milkshake recipe

Blend the chocolate wafers of your choice till they have a crunchy consistency.

Whip up the eggs. Add milk, full cream and sugar and whip again till the liquid becomes frothy.

Add the chocolate wafer mix.

Serve while the wafers are still crunchy.

kitkat milkshake recipe pic

Instant Rasmalai Recipe: Creamy Cottage Cheese Dumplings in Flavoured Milk

gits instant rasmalai recipe

There are many recipes in India that turn milk into something incredibly delectable. Rasmalai is one such dish. It is sweet, spongy, creamy dumplings in sweet flavoured milk.  However, since it is so yummy it takes a great deal of effort to make it from scratch. Traditionally, it is made with fresh cottage cheese (made by curdling cow’s whole milk,) and turning them into dumplings and soaking them in sweet smelling spiced milk. But as a newbie cook I had learnt this recipe with this mix and if one lives in a place where all these ingredients are not easily available, you have this mix to go to.

gits instant rasmalai recipe

Back when washing machines were not that common in India and heat-and-eat food items were still far from being in the market, our mothers had one weapon in their artillery, the Gits Instant Mixes. They can be called the Betty Crockers of India with a larger range of recipes. So when I got married I knew I had to have them around, whether it was guests visiting for a long stay or a last minute recipe on a lazy Sunday.

So this Rasmalai recipe is just as authentic as you can get. Although it is not mix-and-heat easy, it has most things you will need right in the box. Still you can add your own twist to it!

For this you will need:

Gits Instant Rasmalai Mix.

Milk

Ghee (clarified butter)

Sugar

Dry Fruits crushed coarsely (optional)

Cooker or slow cooker

Saffron

Procedure

Syrup

Before we start on the dumplings, we need to get the syrup ready. For this add sugar and water, for this dish, use 200 gm of sugar 200 ml water. (The standard sugar syrup is half the water to the sugar, i.e. 2 cups of sugar will be heated in 1 cup of water.) Heat on a high sim when dissolving the sugar and then on low sim. Keep stirring until the syrup is thick enough to stick between your thumb and the index finger.

Dumplings

For the dumplings we use the milk solids. Pour the mix into a mixing bowl, add milk and 1 and 1/2 tsps of ghee (clarified butter).

rasmalai gits dough consistency

Mix them well and shape them into flattened discs. Although the instructions say we must boil them in water, I am steaming them in a cooker. Once done, apply some ghee on the slow cooker vessel or your pressure cooker plate, and let them steam for 10-12 minutes. You can use a microwave too if you wish, just don’t forget to apply the ghee on the microwave dish.

gits instant rasmalai recipe

gits instant rasmalai recipegits rasmalai recipe

Once these dumplings cool down, remove them from the plate and let them air for about 5 minutes. Then dunk them in the sugar syrup. The sugar syrup should be cold at this time, and the dumplings must immerse in them completly.

gits rasmalai in syrup

Flavoured Milk

This is the easiest part. Just empty the contents of the other pack into the milk. Add the crushed nuts and dry fruits at this point. You can also add the strands of saffron for an excellent colour. Keep stirring till it gets a little thick. The vessel you use for the milk must be much bigger than the quantity of milk, as you will be adding the dumplings to the vessel later.

Just let this milk cool down and then store it in the refridgerator. Once the dumplings have absorbed a good amount of the syrup, you can put the dumplings into the milk so they absorb the milk and get their creamy texture. Do this at least 3-4 hours before serving. Serve this delicious dessert chilled.

rasmalai recipe