Pepper, Chilli and Vanilla

ShahiTukda is one of the most easiest dessert recipe. ShahiTukda is made from bread slices and served wit rabri, Shahitukda/tukra is a royal treat to your sudden cravings provided you have rabri ready.
Making Shahi Tukra is very easy at home as the ingredients needed can be found easily in your pantry. as Since today Eid is been celebrated in India I thought of sharing this quick and delicious dessert.
Here's wishing all those celebrating Eid today Eid Mubarak!

Ingredients
4-5 bread slices sides/edges trimmed
1 litre milk
1 1/2 tbsp-2 tbsp sugar
1/2 tsp cardamom powder
4-5 strands of saffron
Almonds and pista as needed

for sugar syrup
1/2 cup sugar
1/4 cup water
1 tsp rose water
1/2 tbsp cardamom powder

Method

Trim the edges of the bread and cut them daigonally , toast them till crisp on a non stick pan
You can even fry the bread using 1 tbsp ghee
The breads should be crisp golden brown
Make sugar syrup by adding sugar and water in a pan
Let it boil to a thick syrup
Add cardamom powder and rose water
Soak the toasted bread in the sugar syrup.
Make rabri by reducing the milk to half of its quantity add sugar,cardamom powder and saffron.
While serving take the soaked bread slices and pour the rabri over it
Garnish with pistachios and almonds.
Serve it chilled.
You can also make a thick rabdi and serve ..find the recipe for kesarlacharabdihere

chicken hariyali kabab/chicken hariyali tikka recipe

HariyaliTikka/HariyaliChickenTikka is very famous appetizer/starter ..I used to often order these Hariyali kebabs/tikka while we dine in a restaurant/dhabas .I just love tikkas They taste so delicious and its really easy to prepare. Hariyali Chicken tikka can be grilled in the oven or tandoor .These can also be made easily on stove top.
The key to perfect succulent tikka lies in the marination. This hariyali chicken tikka is pretty much similar to the malai tikka which i have posted in the bog already except for the colour and few ingredients.

Next time you host a party don't forget to try these yummy tikkas you can make a tikka platter with this hariyali tikka,kalimiri chicken tikka, tandoori chicken,malai tikka and some more tikkas which i will soon share

how to make hariyali chicken tikka kebab

Ingredients
500 gms boneless chicken
2 tbsp curds
1 1/2 tbsp ginger garlic paste
1/2 cup cream
6-8 green chllies/as needed
1/2 tsp garam masala powder
1/2 cup coriander leaves
1 tbsp mint leaves/pudina
salt
1/2 tsp pepper crushed
1 tsp roasted cumin powder

Method

Cut the boneless chicken into 1 1/2 " chunks
Add salt and keep aside.
Make a paste of coriander leaves green chilli and mint.
Take a bowl ,mix curd salt,fresh cream ginger garlic paste, cumin and garam masala powder .
Mix in the coriander chilli paste .
Marinate the chicken pieces well with this marinade for 2-3 hours or overnight .
Put the chunks in the skewers and place it in the fridge for 30 minutes.
Heat non sitck pan add 1 tsp oil and place the skewers ,cook on both sides till done.
You can grill them in oven for 15- 20 minutes at 200 degree Celsius.
Or even pan fry them using 1 tbsp oil till they are done and later infuse the coal smoke.
Serve with mint chutney/lemon wedges,onion rings.

Notes
Keep the marinated chicken in the fridge
If using wooden skewers soak it in water for 1-2 hrs
you may increase the amount of green chillies as per your taste,i have used the light green variety of chillies
I cooked them in a pan till they were half done then grilled them holding the skewers over the flame
I ha kept coals burning on the gas stove to give it a barbeque taste.
You can pan fry them till done and later infuse coal smoke.

Chicken parcels or boxpatties/pattice are delicious snack made using samosa sheets .Chicken box patties are crisp from out filled with yummy creamy chicken filling.These are best enjoyed when they are served hot. You can make any fillings of your choice but the filling should not be very wet else the patties will turn soggy.
My family loved this snack it goes well with any sauce .Kids love them .Perfect evening snack specially now in the rainy season
The cross box pattice design is inspired by Mishi Bukhari .The filling i used here is creamy chicken which I also used for Stuffed capsicum .

The recipe is pretty simple .I have used readymade samosa sheets /Patti's for the outer layer and the filling which I used is the creamy chicken filling which is already in the blog .you can add any filling of your choice..add cheese to the filling and you have cheesy Chicken parcels or box patties .

Ingredients
12-14 samosa Patti/sheets(you will need 2 for each pattice)
Chicken filling/veg of your choice
Paste of 2 tbsp flour and water to cover the box patties
oil to deep fry

Here is the stepwise pictures on how to fold the box patties
You can keep it simple by just folding like this

Or cut them into strips like shown below and cover each strip overlapping with the opposite strip.
Add the paste on each strip so that it sticks to the patties.
Repeat the same for all Cross Box patties .

Once you have filled them you can freeze it to fry for later.
Or fry them straight away.
For frying you will need some oil to deep fry .
Heat oil in a kadhai/pan.
Fry the Box patties on both sides till golden brown and crisp.
Remove the excess oil on a kitchen towel.
Serve hot with any dip or Ketchup.

You can check for some filling recipe here
Creamy chicken filling
Paneer Burji
Chicken and capsicum filling

A rich and delicious korma or gravy made with mutton and almonds .Badami Gosht or Badami Ghost Korma is a very yummy and rich gravy made with blending almonds and fried onion .The meat is succulently cooked with spices and almonds in a thick based gravy .This Badami mutton or Badami Gosht Korma goes well with Naan Pulao or jeera rice.Traditionally this mutton korma is slow cooked to infuse all the flavours and aroma from the spices .This process takes a lot of time,you need to slow cook the meat till its tender,it may take about 1 to 1/2 hour so I always prefer cooking it in a pressure cooker to save time .
I served this with a simple pulao and hariyali tikka it was awesome and we all loved it.

Ingredients
1/2 kg mutton
50 gms almonds
1/2 cup curds
2 onion sliced
1 1/2 tsp ginger garlic paste
1/4 tsp turmeric powder
2 tsp red chilli powder
1/2 tsp garam masala powder
1 tsp coriander cumin powder
1/2 tsp fennel powder

oil 2tbsp
1 tbsp ghee
3-4 cloves
1 star anise
2 bay leaves
1 cinnamom
4-5 gren cardmom
1 mace

Method
Marinate Mutton with salt ,turmeric ,,ginger garlic paste and 1/4 cup curds Keep aside for 2-3 hours ,if marinating for more hours cling wrap and keep it in the refrigerator .
Fry the sliced onion till golden brown and crisp.
Grind fried onions with almonds to a paste adding very little water .
Heat ghee and oil in a pressure cooker.
Add bay leaves, cloves,cardamom cinnamom and mace,star anise .
Saute for 3-4 minutes till nice aroma releases.
Now add Marinated mutton and saute well for 6-7 minutes.
Add the almond - onion paste and fry well.
Then add red chilli powder,fennel powder,coriander cumin powder,garam Masala powder and fry well for sometimes.
Add the remaining whisked curds and mix well.
Saute for few minutes till oil releases .
Add about 1 cup water and close the lid if the pressure cook for 10-15 minutes.
Once done , release the pressure and open the pressure cooker lid.
Garnish with sliced almonds and serve hot with naan ,pulao/rice or any bread if your choice .

Posting this cake after almost 6 months after making it hehe..This super delish Chocolate cake was made my birthday way back in Feb its been lying in the draft folder since then .

One of the most yummy chocolate Birthday cake I have baked .This choice cake was super moist and irresistible ..Kept it simple by frosting with chocolate ganache my favourite frosting.

It was well received by all .It's always a pleasure to bake cakes for my friends and family in their birthday or anniversary any joyous occasion .But as much as I enjoy baking for others I also enjoy baking it for my self .. Along with this cake I also made a tres leche cake which again in the folders and will be seen on the blog hopefully very soon..there are some more cakes coming up too
Coming back to this chocolate Birthday cake it was really the best. It pairs well with ganache but also taste good with chocolate butter cream..
If you are not a chocolate person try whipped cream frosting for this cake but definitely chocolate ganache taste awesome with this ..
The recipe is very simple .Do try and enjoy a moist rich and chocolate-y treat

Ingredients
1 cup sugar
3/4 cup flour/maida
1/4 cup cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup buttermilk
1/2 cup coffee
1/4 cup oil
1 tsp vanilla essence
for the ganache
200 ml fresh cream
200gms dark chocolate chopped

Method

Heat oven at 180 degree and preheat for 10 minutes
Grease a 6 inch pan and line with parchment
Combine all dry ingredients and set aside
In a bowl take eggs buttermilk coffee and oil and vanilla beat on medium speed for 2 minutes
Mix in the dry ingredients and beat for a minute on low speed
Pour the batter in the prepared tin
Bake for 30- 35 minutes or till tonight inserted comes out clean
Allow the cake to cool completely.
Meanwhile prepare the ganache
In a pan pour the cream and heat it in low flame till bubble start appearing in the sides , switch the flame off
Add chopped chocolate and let it sit
After few minutes mix it with a whisk or spatula until all the Chocolate is mixed with the cream and the ganache is ready.
Cut the cake into half
Apply ganache to Sandwich the cake
And coat the cake fully with ganache
Pipe out some rosette and garnish with maltesers/dairy milk shots
And at the sides stick some almond flakes
Let it set in the refrigerator for an hour

Notes
Making your own buttermilk is very easy just add 1/2 tsp lime juice or vinegar to 1/2 cup milk ,stir and let it sit for 5 minute.
You can omit the egg and add more 1/4 cup buttermilk.
For piping the Rosette I have mixed whipping cream to the melted chocolate.
Adding coffee is purely optional you make just add water instead
If using coffee just mix 1/ 2 tsp coffee in the water.you can add boiling coffee too

There are many more cakes in the blog ... here are few chocolate birthday cake you may wish to try
Eggless Moist Chocolate

Chocolate Orange Cake

Eggless Black Forest

Eggless Chocolate cake with chocolate buttercream frosting

Batter Fried Squids /calamari are our fav starter.We always order batter fried squids whenever we visit a restaurant my hubby loves it a lot..i normally make this when he is around..its easy and taste so crisp and yumm
Batter Fried Squids /Calamari goes well with any dip or even taste good with ketchup.

Ingredients
12 -15 squids
1 tsp garlic paste
1/2 tsp lime juice
1/2 tsp black pepper/as needed
salt

for the batter
1 cup maida/flour
1 tbsp cornflour
pepper powder as needed
1/4 tsp chilli powder
salt
1/2 - 3/4 cup soda water chilled
oil to deep fry

Method:

Clean the calamari /squids well ,rinse and remove all excess water .
Cut them into rings
The squids needs to be dry without any water .
Apply salt lime black pepper and keep aside for 30 minutes you can marinade and keep it in the refrigerator.
When you are ready to fry , mix cornflour ,maida in a bowl add salt pepper and the soda water .
Mix with a whisk to a lump free batter .
Heat oil to deep fry
In a plate add some flour ,dip squids in the flour and then coat it with the batter .
Fry in hot oil until golden brown .
Drain on a kitchen towel /tissue
Serve with Mayo/tartar sauce or any dip..

We love pastas but now wanted to try something different than the on ewe usually do .Wanted to keep it simple without adding any cheese or cream so then just mixed in few sauces and this yummy pasta was ready in no time.The mustard sauce gave a very nice flavour to this pasta .And the tomato sauce added a nice tang as well as little sweetness to the pasta .The sauces really blended very well.And it was light compared to the cheesy creamy pastas.Do try this you will enjoy it.

Ingredients
2 cups pasta(i used elbow)
250 gms boneless chicken
1 tsp soy sauce
1 tsp pepper/as needed
3 tsp tomato ketchup
1 tbsp mustard sauce
1 small capsicum
1/2 cup spring onion chopped
oil 1 tbsp
salt as needed

Method

Boil pasta in sufficient water with salt till Al dente
Chop the spring onions ,the bulb and the green .
Chop garlic and capsicum and keep aside
Boil chicken with soy sauce pepper and water till done and shred to pieces
Heat oil in a pan add chopped garlic and saute
Then add the spring onion bulb and the capsicum and saute on high flame
Add the chicken and the mustard paste ,chilli sauce and the tomato sauce
Give it a nice stir , add the spring onion and the pasta
Add crushed pepper and mix ,add salt only if required
Toss it well and serve hot .

ShikampuriKebab /Kabab are a delicious kebab from Hyderabad ..The name literally means belly full.. Shikampurikebabs are mouth melting kebabs which have a yummy hung curd filling ..they are soft and succulent kebabs which even kids will love .. Shikampuri kebabs taste best when made with beef or mutton but you can use chicken too...

Shikampuri Kebab can be enjoyed as a starter/appetizer or as an side dish with any meal... they taste great when served with mint/pudina chutney..

Ingredients
500gms Mutton or Beef Mince
1/2 cup Chana dal
3-4 dry Kashmiri chillies
3-4 Green cardamom
5-6 cloves
two 1 inch cinnamon broken in pieces
5-6 Black peppercorns
1 tsp jeera/cumin
3-4 green chillies
1 tbsp Ginger garlic paste
4 Cloves
Salt

For the stuffing or filling
Hing curd1/2 cup
Onion chopped finely
Coriander leaves 1/4 cup
Mint leaves chopped 2 tbsp
Then chilli chopped
Salt

Method

Put all the spices with meat or mince ginger garlic paste add water and also salt and cook the mince or meat till cooked the water should dry completely.
Allow it to cool.
Once cool grind to a paste without adding water.
Add lime juice and chopped coriander leaves.

In a bowl take hung curd add chopped onions,coriander leaves ,mint leaves,greem chilli and salt .
Mix all well .
Make equal sized balls with the mince mixture
Flatten each ball on your palm.
Stuff the hung curd mixture and cover the sides to seal.
Dip it in beaten egg

Heat oil in a frying pan
Shallow fry in both sides till golden brown
Serve with any chutney or dip..

notes
to make hung curd tie curds in a muslin cloth for2-3 hours
To save time you can pressure cook the meat or mince with the dal and spices
I use mince to make this but you can use meat pieces .
after shaping these kebab you can keep it in the fridge for sometimes it becomes easier to fry them .
If you wish you could coat some breadcrumbs before you fry.
You can add nuts as well along with the hung curd mixture.

Bread Cone with cheesy garlic chicken filling ..These cute and yummy bread cones were loved by all my friends and cousins ..I had made them last year for a party at my place along with some salami pinwheels..These were well received by all.those who tasted..The bread was soft and fluffy with lip smacking garlic chicken filling.

You can fill any thing you wish too check my blog for Capsicumandchickenfilling and chicken filling and for creamychickenfilling .These also taste good with any salad or veg filling.
I have baked these cone using the cream horns mould/molds but don't worry you can make them easily with DIY cones you can refer to this post .Long before I brought these cones I too made the comes with foil and Card paper you can check the web for idea on making cones at home.

ingredients
For the filling
200 gms chicken breast
2 tsp garlic minced
1 tsp pepper powder
2 green chilies chopped
1 tsp oregano
1tsp chilli flakes
1 tbsp tomato ketchup
1 1/2 tsp Oil
Salt
Cheese grated
1 tsp maida
1 tsp butter
1/2 cup milk
Method

Boil the chicken with salt pepper and chopped green chillies
Shred to pieces and keep aside.
In a pan take oil and butter add garlic and saute for few minutes .
Then add flour/ maida saute for a minute then add milk and keep stirring to avoid any lumps.
You will see that it begins to thicken .
Add tomato ketchup,mixed herbs and chilli flakes .
Add the shredded chicken and cheese .
Mix till well combined.

For the dough refer/click to this post

Make small balls with the dough then roll each dough and cut it into strips .
Grease the moulds with oil.

Roll each cone with the dough strip to form cones.
Sprinkle sesame seeds ,you can even brush egg wash or milk then sprinkle the sesame.
Bake in a preheated oven for 15to 18 minutes or until baked .
Allow it to cool before un moulding it .
Fill the prepared chicken filling and serve ..

Paneer or cottagecheese is a very popular cheese in India .Paneer is a great source of protein and used to make many mouthwatering delicacies. Paneer is my fav and I have already shared many recipes using paneer .Making paneer is very easy you just need two ingredients and you have soft paneer . Homemade paneer is any day better in taste and quality than the ready made ones .

Ingredients

Full fat milk 1 litre

1/4 cup lemon juice

Method

Boil milk once it starts to boil reduce the flame

Add the lemon juice

You will see that the milk begins to curdle and the whey starts to separate.

Switch the flame off.

Take a colander and line it with cheesecloth or muslin cloth

Pour the entire curdled milk.

Pour some water over the curdled milk.

Tie the muslin cloth and hang it drain all the water.

Once all the water has drained flatten the cloth pressing it with your hands.

Keep a vessel or something heavy on it

After 30 minutes remove the weight or vessel

Cut into blocks and use as you want .

Notes
Always use best quality milk ,use full fat cream milk for creamy soft paneer .
You can use curd or vinegar as well to curdle the milk.
Once you see the milk starts to curdle switch the flame off if you keep cooking the paneer will turn hard.
But make sure the milk has completely curdled before switching the flame off.
Do not remove the cream layer that comes on the top of the milk .
Use the whey to knead chapati dough .
If you don't want to hang the muslin cloth just tie a tight knot and keep a heavy weight on the paneer once the whey has drained off completely.

Flan or vanillaFlan/Spanish Flan is extremely rich and delicious dessert . Universally known as Spanishdesert this is almost similar to creme caramel but is made with evaporated milk and condensed milk .
It's rich and very yummy in taste .because its a very rich Dessert I bake this on special occasions only .Rest of the days I prefer my favourite Creme Caramel or Caramel Custard.

Ingredients
1 can evaporated milk (410g)
1 can condensed milk (400g)
3 eggs
1 tbsp vanilla*
3/4 cup sugar

Make caramel by melting the sugar in a sauce pan on medium low flame,keep stirring constantly for 3-4 minutes until you get amber colour caramel.
Pour the caramel in a 8/9 inch pan ans swirl to coat .
In a bowl mix together condensed milk , evaporated milk,eggs and vanilla .
Mix with a whisk to combine .
Pour this mixture in the mould .
Preheat oven at 180 degree for 10minutes
Bake in a water bath for 45 to 50 minutes at 180 degree Celsius or until skewer inserted comes out clean.
Remove the flan from the water bath and let to cool before unmoulding.
Refrigerate for 5-6 hours or overnight..
Run a knife at the edges to loosen the sides of the flan .
Cover with a plate and flip to invert
Serve chilled.

Notes
I have used 1 tsp vanilla paste and 1 tsp vanilla extract.
Water bath - take a baking tray , fill it with some water and place the pan with the flan mixture on it .
Be careful while placing the baking tray in ghe oven .
Also make sure that the water in the water bath should not enter the flan pan..

Thalassery is a region in the State of Kerala, India.. Thalassery Biryani from this region is very famous. ThalasseryBiryani is made with kaima or jeerakasala rice the short grain aromatic rice ..the recipe is quite simple and easy to make ..do try you will like this simple yet aromatic Biryani .. This recipe is adapted from my friend Suhaina's blog

When we visited Kerala I got chance of tasting this scrumptious meal we feasted on this all the days of our stay and brought along a bag of kaima rice .I made Kerala style ghee rice coconut rice and tried all the possible dishes with it in the past two years .There was just 2 cup of rice left and thought of making this Biryani again to click some pics for the blog.I have to now wait until I next visit Kerala and get my supply of kaima /jeerakasala rice from there ..

Ingredients
2 cup jeerakasala /kaima rice
1 tsp Ghee
1 inch cinnamon
3-4 cloves
5-6 green cardamom
1 star anise
2 blades of mace.
1 tsp ghee

For the chicken masala
1/2 kg s chicken
3 onions
2 medium tomatoes
1 tbsp gg paste
5-7 green chillies
Handful Mint leaves
Small bunch Coriander leaves .
1 tbsp lemon juice

for layering
10-12 Cashews
1 tbsp raisins
Saffron dissolved on 3 tbsp milk
ghee
salt

To dry roast and powder
2 inch Cinnamon
4-5 cloves
2 Javitri/mace
1 tsp Fennel seeds
2 tsp pepper
1 tsp Jeera
1/2 nutmeg broken
Dry roast all this and powder it .

Method

Chicken Masala

Marinate chicken with salt and 1/4 tsp turmeric powder and keep aside for 15-20 minutes.
Meanwhile fry onions till golden brown and and keep aside .
Fry the cashew and raisins and keep aside .
Heat oil in a vessel the same oil in which onions were fried can be used.
Add bay leaves, ginger garlic paste and chopped onion and fry well till raw smell goes off.
Add chopped green chillies and tomatoes and cook till oil releases and the tomatoes turn Soft .
Add the chicken pieces and saute for few minutes
Then add 1tsp of garam masala powder and coriander and mint leaves and fry for few minutes.
Add about 1 cup water and let it cook
Cover with the lid and cook on medium flame till Chicken is cooked.
Switch the flame off and put lemon juice .

Prepare the rice

Heat vessel add 1 tbsp oil .
Then add 3-4 cardamom ,bay leaves , cinnamon,star anise,mace and 3-4 cloves .
I also added 1/2 tsp cumin seeds
Once the seeds splutter add the rice and saute for few minutes .
The add salt 1 tsp ghee and water and cook till 80% done .

Layering the Biryani

You can layer this rice on the masala and then sprinkle nuts and fried onions
I prefer to layer the rice first then the chicken masala sprinkle some corinader and mint leaves and fried onions .
Then put the remaining half layer of rice.
Sprinkle nuts,a pinch of garam masala powder,fried onions ,rose water and saffron milk.
With help of spoon pour 2 tsp ghee over the rice .
Cover with a lid or foil and cook on dum.
Cook on low flame for 15 minutes or keep a tava below the vessel and cook on dum for 15 minutes.
Serve with dates pickle .

The above garam masala can be stored in an airtight container use for making Biryani.
If you can't find khaima or jeerakasala rice try making it with basmati or kolam.
You can also make rice in pressure cooker.

Chicken Cheese cutlets.. Mouthwatering cutlets crisp from out and melt in mouth inside.These Chicken Cheese cutlets make a great snack perfect to serve as starter for any parties.

These cutlets are loved by kids as well pack them for kids tiffin or serve them with some ketchup they will love it .

These chicken are very easy to make and taste super yummy just few ingredients and you are sorted .You can serve these cutlets with your burger buns as well.Do try you will love it.

Ingredients
250 gms chicken breast
2 med sized potatoes boiled
2 green chillies
1 tsp black pepper
1/2 tsp garam masala powder
1 tsp lime juice
2-3 tbsp coriander leaves chopped
3 -4 tbsp cheese grated
Salt

Oil to deep fry
1 egg beaten
Breadcrumbs to coat

Method

Boil Chicken breast with salt ,1 tsp ginger garlic paste and 2 crushed green chillies.
Shred to pieces ..
In a bowl take boiled potato , shredded Chicken, coriander leaves,grated cheese mix well
Add garam masala powder and pepper powder.
Mix well till all well combined.
Shape into cutlets
Dip in egg and roll on breadcrumbs.
Shallow fry on both sides till golden brown.
Serve with ketchup,chutney or any dip

You can add more green chillies as you prefer .
Use any cheese you prefer I have used processed cheese.
If you don't prefer dipping cutlets in egg before coating it in breadcrumbs dip it in maida or cornflour mixed with water and later coat it breadcrumbs.
Use salt sparingly since we adding cheese which has lot of salt,check when you mix all ingredients add salt only if needed.

Pound Cake a soft moist rich and absolutely delicious cake . Pound Cake is my family's favourite Cake.We love to enjoy this as an evening snack .This is a no fail recipe for a perfect rich buttery moist Pound Cake.
You can enjoy this pound cake by dusting some powdered sugar or drizzle some chocolate sauce or even serve this with any ice cream. Do try this absolutely delicious pound cake,you will love for sure.

You can enjoy this pound cake by dusting some powdered sugar or drizzle some chocolate sauce or even serve this with any ice cream. Do try this absolutely delicious pound cake,you will love for sure.

Ingredients
150 gms flour/maida
150 gms sugar
180 gms butter
3 eggs
1 1/2 tsp vanilla extract/1 tbsp vanilla essence.
1/4 tsp salt
3 tbsp milk .
1 tsp baking powder

Method

Grease a 9x5x3 inch loaf tin and line it with parchment.
Preheat oven at 180 degree Celsius for 10 minutes.
Mix together flour ,salt and baking powder.

In a bowl cream butter and sugar until fluffy .
Add in vanilla extract and eggs ,one at a time .
Beat until creamy .
Add milk and beat .
Mix in the sifted flour and mix till all well incorporated.

Pour it in the prepared loaf pan.
Bake for 55-60 minutes .

If using salted butter avoid adding salt
This cake takes 50 to 60 minutes to bake depending upon the temperature of every oven.
I have used powdered sugar
Measure all the ingredients correctly.
Eggs,milk and butter at room temperature.

Cham Cham/Chom Chom is My favourite sweet since childhood .I'm super crazy for Indian sweets specially Bengali and milk based .
We have a very popular sweet Shop near my place which has a wide range of Bengali sweets and cham and all the sweets used to be a fav of mine.I have made rasgullas and posted in the blog since then I also wanted to try making Chom Chom . Finally made it few weeks back . I referred the recipe from Nisha Madhulika and Trupti who posted this in a Facebook foodie group .

Try this super delicious melt in mouth Malai Cham Cham you will love for sure .Cham Cham can be made simple by just rolling them in desiccated coconut and grated mava but I love the malai cham cham and malai sandwich so used so made the mava filling ones . Everyone at home enjoyed it to the core now no more buying cham cham or malai sandwich from out .Do try this out and let me know how it turned out.

Ingredients
1 litre cow milk(full fat)
2 tbsp vinegar/lime juice
1 tsp semolina/rava
1 tsp sugar
2 cup sugar
1/2 tsp cardamom seeds
100 gms mava/Khoya
1 tbsp milk powder
saffron soaked in warm milk
10-12 almonds
5-6 Cherries

Method

Boil milk in a vessel once it's boiled switch the flame off.
Wait for 3-4 minutes.
Then add vinegar or lime .
You will see the milk starts to curdle.
Once it has curdled pour it in a sieve .

Pour 2-3 cups of water to wash off the vinegar or lime taste .
Squeeze all the whey and hang it in a muslin cloth.
Tie it and hang it for 30-40 minutes.
The whey should drain completely.
Squeeze out the cloth well to drain any whey .
Take this Chenna/channa in a plate and add semolina and 1 tsp sugar .
Knead well with the palm till smooth .

Knead for atleast 6-8 minutes Till the Chenna is smooth and the semolina and sugar has well Incorporated.
Divide into equal balls and shape into cylindrical shape or oval .
In a pressure cooker take 1 cup sugar 2 1/2 to 3 cups water and add cardamom seeds.
Cook till the sugar melts completely.
Now drop the shaped Chenna balls one by one .
Cover the pressures cooker with the lid and let it cook for one whistle.
After one whistle cook for 5 minutes on sim.
After 5 minutes ,switch the flame off .

Open the cooker only after an hour .
You will see that the cham cham have doubled
Remove the cooked cham cham with a slotted spoon.
In a bowl/vessel add some normal water and place the cham cham there.
Squeeze out the water from the cham cham .
To the remaining sugar syrup add 1 cup sugar and let it boil till the sugar dissolves completely.
Now once the sugar syrup has cooled completely add the cham cham.
Let it soak in this syrup for 2-3 hours .
Squeeze out the sugar syrup by gently press in the cham cham .

Make the filling

In a bowl mava/khoya , cardamom powder and saffron and milk powder and mix well till smooth and creamy.
Now make a slit with a knife in the cham cham and fill the kava/khoya filling.
Place slitted cherry and place the nuts .
Refrigerate for 1-2 hours serve chilled

Enjoy your homemade delicious cham cham..

See how spongy and juicy it is ..

Notes
The original recipe had only 50 gms mava for the filling I have taken 100 gms .
You may add colour to the chenna when you knead it since I was adding kesar or saffron to the filling I have skipped adding it to the chenna .
You can cook the cham cham in a wide open vessel but trust me this pressure cooker method works wonders .
Original recipe called for arrowroot powder while kneading the chenna ,suji gave a nice texture.
Be sure you squeeze out all the whey from the chenna before you knead it.
you can add rose water or essence to the sugar syrup once cooled.
do not use tetra pack milk.
Add 1 tsp powdered sugar while mixing the milk powder and khoya you can mix some sugar syrup too.

PaneerLadoo or MalaiLadoo are easy to prepare mouthwatering ladoos made on festive occasion. Here I have used saffron/kesar to enhance the flavour and taste These kesarmalai ladoos are soft and super delicious. Try these yummy Paneerladoos this festive season ..

Making these malailadoos is super easy and quick .If your press with time these ladoo are just perfect Do try it.you surely will keep making it again and again.

Ingredients
200 gms Paneer
200 gms condensed milk
Generous pinch of saffron soaked in 1 tbsp warm milk
1/2 tsp Cardamom powder
1 tsp Ghee

Method

Crumble paneer and keep aside
Grind paneer and condensed together in a blender or mixer to a paste .
In a non stick pan add the paste and cook on low flame .
Add cardamom powder and ghee and keep stirring occasionally so that it doesn't stick to the bottom of pan .
Add saffron infused milk and mix well .
You will see that it begins to thicken .
Continue to stir until it starts leaving sides.
Once it reaches this stage switch the flame off .
Remove the paneer mixture in a plate greased with ghee
Let it cool for sometime.
With the palm of your hands knead to a dough .
It will look grainy initially but as it cools It will be easier to knead to a soft dough.
Divide into equal balls and shape into ladoos .
You can stick almonds/pista or any nut you wish .
Enjoy these delicious ladoos .

Notes
You can even add 5-6 tbsp powdered sugar and 1/4 cup milk and skip adding condensed milk .
The original recipe calls for 3/4 cup but this was perfect for me.
You can even keep it simple and white in colour,in that case avoid adding saffron.
If using store brought frozen paneer,immerse it in hot water for 15 minutes or till it softens .
If using sugar you can grind the sugar and milk along with the crumbled paneer .
You can decorate it by making a coloured dot using food colour.

PohaChivda ,Crispy savoury yummy snack made during Diwali by Maharashtrians .Poha chivda is my favourite snack which i love to munch on any time of the day .There are different variety of poha chivda .The one which is made from thick poha is deep fried with lots of oil but this is kind of healthy version since we use very littleoil just to temper and fry nuts ,the poha is roasted until crisp .
This poha chivda has a very long shelf life you can store it for many weeks or until months if stored well in an airtight containers.

roasted poha chivda recipe,patal poha chivda recipe

ingredients
1/2 kg flattened rice/thin poha
1/2 cup roasted gram/daalia
1/2 cup raw peanuts
2 tbsp raisins
15-20 cashew halved
3 green chillies

2 sprigs Curry leaves
1 tsp cumin
1/2 tsp mustard seeds
1 tbsp fennel/sauna
1/2 tsp haldi/turmeric powder
1/4 tsp asafoetida/hing
1 -2 tbsp sugar
Thinly sliced coconut 1 tbsp
2 tbsp oil

Method

In a large kadhai/Pan dry roast poha on medium heat until crisp .
Roast poha in batches
Transfer the poha in a plate or bowl.
Heat oil in a pan add oil once the oil is hot switch the flame to medium and add peanuts and daliaa fry well on medium flame till light brown and crisp.
remove the peanuts and daliaa in a plate In the same oil add cashews and raisins and fry till golden brown ,remove in a plate .
Now add mustard seeds cumin seeds curry leaves ,green chillies and turmeric powder/haldi
Immediately add the poha and mix well
Add the fried cashews peanuts and raisins .
Add salt ,sugar,fennel seeds and mix well.
Let the chivda cool completely before storing in airtight container.
Enjoy with a cup of tea or coffee or just munch on in any time of the day .

Notes
Fry the curry leaves and green chillies till crisp or it will remain soggy and make the chivda soggy too.
Roast the poha over medium flame always and keep stirring it so that it does not turn brown.
You may increase the green chillies according to your taste.
You can use powdered or granulated sugar,i have used granulated.
I did not add roasted coconut slices as i don't like,you can roast thinly sliced dry coconut before roasting peanuts .

Dodha Burfi or dodha is a very yummy sweet made from milk .It's like a milk fudge with cardamom and some nuts.Its a tedious job to keep stirring the milk occasionally until it thickens to 1/3 it's quantity .I have used mava ot Khoya instead to make it quick and easy .
I made a small batch as there were so many sweets already at home. You can double or triple the recipe to get a bigger batch as this just yielded ne some 8-10 pieces and it was over in a jiffy .

Ingredients
200 gms mava/khoya/mawa
1/2 cup sugar
Pinch of cardamom powder
1/8 tsp nutmeg powder
1/4 cup chopped almonds, cashews, pista

Method

Heat a nonstick pan add Khoya
On low flame roast it well till it turns brown
Once brown keep aside
Make syrup in the same pan.
Add sugar and 2 tbsp water in the pan
Boil till sugar dissolves completely
Boil for 3-4 minutes till this syrup reaches one string consistency.
Add cardamom powder nutmeg powder to the syrup and add the Khoya
Mix on low flame till it leaves sides.
Pour on greased plate
Sprinkle nuts and press it with a spatula so that it sticks.
Cut into squares while warm.
Let it cool until set

notes
I have also tried this using 2tbsp- 3tbsp leftover sugar syrup from gulab jamun .
you can add 1 tbsp ghee while you add roasted khoya to the syrup ,i didn't add.

Atte ke Ladoo or atta Ladoo are ladoos or balls made from wheat flour sugar and ghee .These can be made within 30 minutes .
Atta Ladoo is my family's favourite Ladoo excluding me j love besan ladoos .These are often made at home .they stay well for many days with ingredients easily available in your pantry do try them this Diwali .
The flour used here is whole wheat flour which is a little coarse in texture,its available easily in every grocery store if not use the whole wheat flour you use for chapatis.

Ingredients
1/2 kg atta (coarse)
1/4 kg powdered sugar
1/4 kg ghee
Elaichi /cardamom powder
Cashews almonds coarsely chopped

Method

Heat a kadhai or a nonstick pan add ghee and let it melt .
Add flour and stir constantly till its light brown and emits a good aroma .
Remove It in a plate .
Add to this powdered sugar while its still warm also mix in cardamom powder and chopped cashews,raisins and almonds.
Take a little amount of this mixture in your hands and roll it round to shape into ladoos.
Once you have finished all ladoos store the ladoos in an airtight container.
These stay well for 2-3 weeks.

Wishing all my readers and friends a very Happy Diwali ..May this festival of lights enlighten your lives ..Today's post is a favourite sweet/mithai .Mawa /Mava Peda/Kesar Mawa Peda is a delicious mithai or Indian sweet which is a favourite of many .It'smade with Mawa/mava or Khoya /Evaporated milk solids . The saffron's or kesar gives this pedas a very nice colour and flavour.

These Mawa pedas are very delicious and easy to make at home it hardly took me 30minutes to make these yummy pedas .Try it out you will love it..

ingredients
250 g mava/khoya
1/2 cup sugar
6-7 green cardamom
A generous pinch of saffron/kesar soaked in 1 tbsp warm milk

Method

Take a heavy bottomed pan or kadhai , I use non stick pan add the Khoya and sugar and mix on low flame.
Add saffron infused milk and cardamom powder and mix .
Keep stirring continuously till sugar dissolves and the mixture starts to leave sides.
Once you see oil releasing and mixture leaving sides ,switch off the flame and take the mixture in a greased thali or plate .
Let the mixture cool.

Divide the mixture in small balls and shape it into round pedas.
I have used a fondant cutter to give it a design you may simply stick almonds or pista flakes on the Peda.
Enjoy delicious home-made pedas .

Shahi Tukda Recipe /How to Make Shahi Tukda/Tukra

Hariyali Chicken Tikka/Murgh Hariyali Tikka

Chicken Box Pattice/Chicken Parcels

Badami Gosht Korma Recipe/Badami Mutton Korma/Kurma

The Best Birthday Chocolate Cake

Batter Fried Squids/Calamari

Chicken Pasta in Mustard Sauce

Shikampuri Kebab /How to make Shikampuri Kabab.

Bread Cone with Cheesy Garlic Chicken

Homemade Paneer

Vanilla Flan /Spanish Flan

Thalassery Biryani /Thalassery Chicken Biryani Recipe

Chicken Cheese Cutlets

Pound Cake Recipe /Perfect Pound Cake

Cham Cham/Malai Cham Cham Recipe/Bengali Cham Cham Recipe.

Kesar Malai Ladoo/Paneer Ladoo

Poha Chivda /Poha chivda recipe

Dodha Burfi

Atta Ladoo Recipe /Atte ke laddoo

Mawa Peda Recipe/Khoya Peda/ Kesar MavaPeda