MALAI GULAB JAMUN


This is a dish I recreated with leftover gulab

jamun.

It was a treat to your taste buds I should say ,

amazing as it looks .

The sweet gulab jamun is one which no one

will resist ,and this recipe I think is another

unique and richer one .

So,let’s get to the recipe right away

For the gulab jamun recipe- click link

https://calinskitchen.wordpress.com/2014/10/13/gulab-jamunwith-rawasooji/?preview=true

For the malai (thick milky cream)

1 cup milk

1 tbsp milk powder /mawa/ khova

1/2 tsp cardamon powder

METHOD

Heat milk,milk powder,cardamon till it reaches

a rigorous bubbling boil.

Remove the gulab jamun from the syrup.

Add some ( according to your sugar taste)syrup

to the milk and cook for another 3 minutes.

Add the gulab jamun to the hot liquid.

Garnish with pistachios and nuts of your choice

Serve warm after a soak of 30 minutes.

CORN -MAYONNAISE BUNS


This is a bun made with wheat flour and a

handful of white flour .

The bun was baked first,slit in the centre and

the filled with corn filling !

Home made mayonnaise,+simple ingredients

resulted in an elegant,and awesome breakfast.

To the recipe now

INGREDIENTS

2 cups wheat flour+1 cup all purpose flour

2 tsp yeast

1 tblsp.sugar ( preferably brown)

2 tblsp milk powder/ milk

1 egg ( optional)

50gm butter

Lukewarm water to bind the dough

METHOD

You can mix all the ingredients together and

bind to a sticky dough.

Allow to rise,knead for 10 minutes on a floured

board (count to 50 turns of dough for best

results).Divide into portions you prefer.

Let it rise for another time .

Brush the tops with egg yolk , and bake in a

200C oven for 20 -30 minutes .

Remove from tray and allow to cool .


For homemade mayonnaise

1 egg

Oil ( 3 times the volume of eggs )

A tsp of lemon juice

A pinch of salt

1/4 tsp yellow mustard powder

Method

Blend all together till thick .


For the filling

Corn pellets

Capsicum

Tomato

Salt to taste

Mayonnaise

Method

Boil the corn (2-3 minutes is enough).

Cut capsicum fine .

Add mayonnaise.

Fill in buns,and serve .

A sprinkle of coarsely ground almonds will be an added flavour !

CHILLI -GUAVA FRUIT SMOOTHIE


It’s been long since,I posted a breakfast drink .

After the rains,I went up the terrace to inspect

how my plants were doing.

My black rose plant,gratefully gifts me flowers ,

every day.Bewitched by the fragrance,it spread

unusually (maybe due to rainwater) cut out a

bunch.

Excited,and infused by its fragrance, I wanted

to take a photo at that very instant ,so that’s

how this breakfast drink became a recipe post😀.

To the recipe now

INGREDIENTS

2 big guava

1 banana

1 apple

A pinch of chilli powder( Kashmiri chilli)

1/4 tsp salt

Honey/ Sugar/to taste

Water to your requirement

METHOD

Blend all in a juicer,and serve .

Serving chilled is your option!

BROWNIE-MOCHA PUDDING


When it is the ‘weekend’ I rack my brains,to

innovate new recipes,especially desserts.

There was some leftover rum and raisin

chocolate brownie,and the idea for the dessert

was conceptualised.

The pudding was excellent,captivating all the

taste buds .All loved it !

It can be served for tea time too !

To the recipe now

INGREDIENTS

For the base

Slice of brownie/chocolate cake

For the middle layer

For the coffee mousse

2.5 cups milk

3-4 tbsp sugar

1/2 cup cream

3-4 tsp coffee powder( instant)

3 tbsp cornflour

Method

•Mix the cornflour and coffee with a little

milk,and set aside.

•Heat the milk and sugar .

•When the milk reaches boiling point,pour the

cornflour mixture,and cook till thick .

•Whilst the mixture is beginning to thicken,add

the cream .

•When it reaches the custard consistency,

switch off the flame.

•Pour over the cake .

For the top layer

Melt chocolate or make chocolate ganache and

pour over custard.

Allow to set in fridge for minimum 1 hour .

WHEAT ‘N’ NUTS JAGGERY COOKIE


This is a no sugar cookie,and no white flour

cookie .

Crunchy,tasty,healthy cookie !

Do try this recipe and post in your comments.

To the recipe now

INGREDIENTS

2 cups wheat flour

1/4 cup finely sliced almonds

1/2 cup coconut flakes

1.5 cups country sugar/ jaggery

1 tsp cardamon powder

1/2 cup rawa ( semolina)

100 gm butter/ghee

1/2 cup milk /almond milk

1.5 tsp baking powder

METHOD

•Mix all ingredients together,and bind to a

dough ( lightly crumbly ).

•Divide into portions,flatten lightly and place

on a greased tray or parchment paper.

• Bake at 180C for 15-20 minutes .

PUMPKIN-CHEESE BREAD


Roasted pumpkin cheese bread,has a texture of

a soft bun.

Pumpkin and cheese combination,is such that

it can be consumed plain.

This was made with fresh pumpkin,toasted in

the oven and puréed . This time I thought to

make a sticky dough,and succeeded to get a

super soft pumpkin bread .While roasting the

pumpkin I didn’t discard the seeds,or the skin.

I made the dough with the seeds .Puréed the

pumpkin with the skin on.The tint of the

pumpkin spread all over the bread seemed

lovely to the eye .

This is my own innovated recipe and

measurements!

Note: As I baked in a silicone bread mould ,I removed the baked bread from the mould and baked again for another 10 mins to get a crunchy crust all around .

To the recipe

INGREDIENTS

2.5 cups flour ( all purpose/ bread flour)

1 cup pumpkin purée

1 egg ( optional)

2 tbsp sugar

1.5 tsp yeast( instant )

2 tbsp milk powder

50 gm melted butter / oil

1/2 cup grated cheese ( not mozzarella)

1 tsp salt

Water to knead

METHOD

•Mix all the ingredients,to a sticky dough.

•Cover and set aside to rise double.

•Knead lightly for 5 minutes.

•Transfer the dough to a well greased loaf pan.

•Cover and allow to rise again .

•Bake in a preheated oven ( 200C)for 30

minutes.

•Remove the baked loaf from the pan and bake

again for 10 minutes ,to get a crisp crust on all

sides

CHOCO-BANANA PUDDING


This Sunday dessert rocks ! Yes,it was an

awesome,satiating pudding .

The recipe is purely my creation.

Chocolate cake for the base,caramelised

bananas with vanilla cream custard,and a

topping of hazelnut chocolate ganache.

You could use leftover cake or chocolate

biscuits for the base. I had eggless chocolate

leftover cake crumbs for the base.

You can use your favourite chocolate ganache,

for the topping.

To the recipe now

INGREDIENTS

For the base

Chocolate cake / chocolate cake crumbs/

chocolate biscuits.


For the vanilla cream

2 cups milk

1 cup cream

Sugar to taste ( approximately 3 4 tbsp)

1 tsp vanilla essence

2 heaped tbsp cornflour

Method

•Heat milk with sugar

•Mix cornflour with a little water without

any lumps .

•When the milk reaches boiling point,add

cornflour mixture,essence and cook till

thick.

•Add cream,banana mixture and switch off the flame .


To prepare the bananas

5-6 medium sized bananas

2 tbsp brown sugar

1 tsp butter

A tsp of water

•Heat butter and sugar till sugar dissolves.

•Add water and sliced bananas with a pinch

of salt and cook for 1 minute.

•Add to the vanilla cream mixture.


For the ganache

75 gm chocolate of your choice

1/2 cup cream

Nuts of your choice

You can heat the cream,and pour over

chocolate and melt or melt the chocolate

over a Bain -Marie ( a double boiler ) .


To Assemble

•Place the chocolate cake at the bottom .

•Pour cream and banana mixture.

•Add ganache and refrigerate for minimum

1 hour .

LOTUS STEM SALAD


Lotus stem an aquatic plant,has many essential

vitamins and minerals.

It helps to prevent viral infections,and boosts

the Immunity system .

Considered to be a great source of VitaminC,

aids in the production of red blood cells .

This root vegetable can be made with curries,

mainly fish.Here’s the link to the fish curry.

https://calinskitchen.wordpress.com/2019/09/14/kashmiri-fish-nlotus-stem-curry/?preview=true

Stir fries made with tiny prawns,or maldive

fish is a favourite and a frequent dish in Asian

cuisines .

Today’s recipe is a salad with fried lotus stems .

Now to the recipe now

INGREDIENTS

3-4 stems lotus stems ( peeled and sliced thin)

2 onions sliced thin

2 green chillies sliced

2 tomatoes sliced thin

Pepper and salt to taste

Juice of 1 lime

1/2 tsp chilli flakes

To marinade the stems

1 tsp chilli powder

1/2 tsp turmeric powder

Salt

Oil for frying

METHOD

•First marinade the stems for few minutes.

•Fry till golden brown and set aside .

•Mix the rest of the ingredients in another

bowl,and add the fried lotus stems .

•Mix well,serve .

A good side dish with rice!

CHOCOLATE MAYONNAISE CAKE


This is the first time I tried this cake with home

made mayonnaise. The texture and taste was

amazing .Added beauty of the ganache on top.

Simply excellent.

This is an eggless cake ,so I made the mayo with

egg .

Next time ,I want to try with eggless mayo,and

other flavours too with mayonnaise.( will

update when I try )

The photo is the witness to the taste . 🤣.

Was left with only this piece for the photo 😉.

To the recipe now

INGREDIENTS

1 cup sugar ( brown )

2 cups flour

1 cup mayonnaise *

1 tsp baking powder

1/2 tsp baking soda

3 tbsp cocoa powder

1 tsp vanilla essence

1 cup milk


For the mayonnaise

1 egg

Oil ( 3 times the volume of egg)

1 tbsp vinegar

A pinch of salt

Add all the ingredients listed for mayonnaise in a blender or jar and whip till thick ( no need to be very thick )


METHOD

•Mix the wet and dry ingredients separately.

•Now mix both together without any lumps.

•Bake in a 180C oven for 30-35 minutes or till

done .

• Glaze with Chocolate Ganache .