RUM’N’RAISIN CHOCOLATE BREAD PUDDING


This is an easy pudding with a rich taste.With

treacle at the base,and the blend of rum has an

exquisite taste.As rum and treacle are used ,

essence is not required.

This can be steamed or baked in a bath.( in a

tray of water).

Note : Do not make with semolina bread .

To the recipe now

INGREDIENTS

2 cups milk

3 eggs

1/2 cup sugar

1/4 cup brandy / rum

A handful of raisins

4-5 slices buttered bread ( on one side)

2 tsp cocoa powder

A pinch of grated nutmeg

Treacle to line the pudding dish

METHOD

First soak the raisins in the liquor for some

time. You can soak overnight too .

Beat eggs lightly and add to the milk with cocoa

powder.

Pour this mixture over the bread and allow to

soak for some time . You can break the bread

into pieces, and add too.Add the rest of the

ingredients and mix.

Now take the bowl you are going to steam the

pudding.

Pour 3-4 tbsp of treacle,and swirl around.

Pour the prepared bread mixture, over the

treacle and steam covered till done .

EGGLESS BUTTERSCOTCH PUDDING


This is an awesome dessert which can be made

in minutes.Simple ingredients but exquisite

taste.

Using brown sugar adds more taste and colour

to the pudding .

So do try this dessert and send in your

comments and suggestions !

INGREDIENTS

2 tbsp.butter

3/4 -1 cup brown sugar

2.5 cups milk

3 tbsp cornflour mixed in 1/2 cup milk

METHOD

Add the butter and sugar in a thick saucepan,

and heat till the sugar dissolves on medium

flame. Do not stir much .

When it is is bubbling and reaches a nice deep

brown colour , add the milk ( the sugar will

crystallise .Do not get confused it will dissolve

in the milk while heating).At this stage add the

cornflour mixture, and cook till thick.

Pour into moulds and refrigerate for minimum

1 hour .

Can be served with praline .

Check my previous post on another version of butterscotch pudding

https://calinskitchen.com/2016/11/20/butterscotch-pudding/

PUMPKIN ‘N’ PINEAPPLE HALWA


This is a blend of a vegetable and a fruit,both of

the same colour,rich in VitaminC and other

nutrients. To add to this ,I have added whey

water,which is also very healthy. Now for those

of you who are not aware of what whey water

is .., here’s the definition.

Whey water is the liquid that you get when

milk curdles when you make paneer or cottage

cheese.I store that strained water in the fridge

and use it when I make chappathi or any curry.

Trust me it is delicious when added to curries.

Today I made South Indian vada curry with

whey water,and it was delicious.

Cosmetic benefits are also contained in this

whey water.

Now getting to today’s recipe

INGREDIENTS

200 gm pumpkin cubes (peeled)

1-2 cups pineapple cubes ( core removed)

Sugar ( 1-2 cups added to taste)

1/2 tsp salt

3/4 tsp cardamon powder

1/2 cup ghee

a pinch of nutmeg powder

10-15 cashewnuts

Few raisins

Few watermelon seeds( optional)

Optional to add colouring

3 tbsp cornflour/ tapioca flour mixed in water.

( well, I added a mix of cornflour+tapioca flour)

METHOD

Add a little ghee first ( 2-3 tbsp) to a thick

bottomed kadai / wok.

Add the fruit and vegetable purée with salt ,

and cook for 10-15 minutes, till the colour turns

glossy.

Next add the sugar and mix well for another 5

minutes.

Now add the cornflour mixture and the rest of

the ingredients and mix well.

Add ghee at intervals gradually until the

mixture grips the spoon .

Keep a greased plate or tin ready and pour into

the tin.

Smear the top with ghee,and allow to cool .

Cut into slices and serve

COFFEE ‘N’ BUTTER SCOTCH TRIFLE CREAM CAKE


The layers of the cake are plain coffee sponge ,

and the cream is swirled with butterscotch

custard. Sandwiched, and topped with cream

and butterscotch custard and walnuts.

INGREDIENTS

6 eggs

1 tblsp.instant cofee

2 cups flour

pinch of salt

1/2 tsp. vanilla

2 cups sugar

1cup boiling water

2 tsp.baking powder

1 cup chopped walnuts

Mix coffee in boiling water.

Sift flour,baking powder and salt.

Separate the yolks from the whites of egg.

Beat the egg whites  untill stiff .

Add in the egg yolks and the sugar,and the

coffee decoction  gradually  .

Fold in the flour and walnuts(do not beat),

beginning with the flour and ending with the

flour.

Blend evenly.Pour into a greased baking tray or

two trays(so you needn’t have the hassle of

cutting the cake equally into two) and bake in a

moderate oven for 30 minutes.

Cream layer

200 gm cream

2-3 tbsp powdered sugar

Beat till stiff , and use

For the custard

2 tbsp butter

1/4 cup sugar

3/4 cup milk mixed with 2 tbsp cornflour

Melt the butter and sugar on a medium flame,

without stirring , till sugar melts and you get a

nice brown colour.

Slowly add in the milk ,and mix till the sugar

and milk blend to give a thick custard .

Allow to cool and pour over the icing creating

swirls.

WHEAT ENERGY LADOO


This is wonderful energy providing ladoo.With

the richness of nuts,Edible gum ( badam pisin),

Coconut ,honey ….is undoubtedly healthy.

So do try healthy stuff during these times,and

keep your family fit !

To the recipe now

INGREDIENTS

1 cup wheat flour

1/2 cup almonds

1/2 cup cashewnuts

1/2 cup dates ( I used date syrup)

Pumpkin seeds, watermelon seeds or any seeds

of your choice

1/2 cup badam pisin ( you can add 1 cup but I

had only 1/2 cup ….effects of lockdown)

1/4 cup powdered sugar/ jaggery

3/4 cup coconut ( coconut chips cut from

fresh coconut and ground coarsely ,

1/4 tsp nutmeg powder

1/4 cup raisins

1/2 tsp cardamon powder

A pinch of salt.

1/4 -1/2 cup ghee

METHOD

Heat 2-3 tblsp of ghee and roast the gum first.It

should swell to a crunchy stage.Remove from

pan and set aside.

Lightly toss the almond,cashew,raisins for 1

minute in the leftover ghee in the pan.Remove

from pan and set aside.

Add another tblsp of ghee and roast coconut till

light brown. Remove from pan .

Heat the remaining ghee to the pan,and add the

wheat flour,and roast till you get a nice aroma

from the flour ( on medium flame).

Add the remaining ingredients and the roasted

ingredients into a food processor or blender

and pulse for few seconds only .

Make ladoo and store.

If the ladoo is crumbly to shape add ghee.

Note: You could use boora / Tagar sugar if you prefer to use

STEAMED RED BEAN PASTE BUNS


This is purely made with wheat flour, and

wheat rawa.

The filling is sweet, with a little chilli paste .If

chilli chocolate, can be made why not a sweet

paste added with chilli paste? 🤪.

So the dough is my hand measurements only,

and the paste was my innovation. I made this

for breakfast.Wholesome,high protein packed

meal.

Let’s get to the recipe now..

INGREDIENTS

For the dough

3 cups wheat flour

3/4 cup rawa/ semolina( I used wheat rawa)

2 tsp instant yeast

1 tblsp sugar ( I used brown)

1/4 cup warm milk

2 tblsp oil / butter

1 tsp salt

Lukewarm water for dough

METHOD

As I’m using instant yeast , I mix all together in

my stand mixer . Those who are using active

dry yeast can, first do the fermentation,

(with sugar and lukewarm water),and then mix

in to the flour.

Allow to prove double . Divide into portions.

Keep spoonfuls of the filling , and steam for

10-15 minutes.

Brush the tops with a little milk and steam.

For the filling

1 cup rajma ( red kidney beans) soaked

overnight

Jaggery powder to your taste

1-2 tsp.chilli paste

Salt to taste

Elaichi powder

Grated coconut ( 1/2 cup)

Method

Cook the rajma in a pressure cooker for 6

whistles and drain out the water.

Mash it lightly with the rest of the ingredients,

and use it as a filling .

Link to chilli paste

https://calinskitchen.com/2019/11/30/chilli-vinegarette-paste/

APPLE CAKE


Another lockdown cake with country sugar .

I have posted many recipes with apple , but this

one is lighter on your tummy !

I found this recipe on the internet, and made

changes as usual.

This has a frosting which has to be baked , after

baking the cake.

Apples are always well suited for desserts,and

here’s to another yummy apple dessert.

You can serve this with cream or ice cream,

with the lockdown wave,having it plain is also

excellent . Best served warm!

INGREDIENTS

2-3 apples ( Granny Smith/red)peeled cored and

cut

3/4 cup sugar

1 cup flour

2 eggs

1/4 tsp nutmeg powder

1/4 tsp cinnamon powder

1/2 cup milk

1/4 cup oil

A pinch of salt

2 tsp baking powder

METHOD

Mix the wet and dry ingredients,in separate

bowls.

Now mix both together, and pour into a cake

tray .

Arrange the cut apples on the top ,and bake in

a 170C oven for 20-25 minutes.

Remove from oven .

Pour the prepared frosting on the baked cake,

and return to oven for another 15 minutes.

For the frosting

1 egg

80 gm butter (melted)

100 gm sugar

Lemon zest 1 /2 tsp

Mix all ingredients together well , and pour

over cake and bake for 15 minutes.

COUNTRY SUGAR MILK SLICE


The easiest dessert ever!Sugar or jaggery may

be used.

I’m not able to get sulphur free sugar due to the

lockdown.White refined sugar can never be

in my mind ,so trying my hand with country

sugar.

It’s a simple dessert,but it’s like comfort food .

You can steam this on the top container of

your rice cooker ,while cooking your rice.

You could even bake this .

Now to the recipe

INGREDIENTS

1 cup milk / coconut milk

5 eggs

1/4 cup sugar or to your taste

A little grated nutmeg

1/2 tsp cardamom powder

1/2 tsp vanilla essence ( optional)

a pinch of salt

METHOD

Beat eggs with sugar .

Add milk with the rest of the ingredients.

Mix well . Pour into a bowl.

Cover and steam till firm.

You could add sliced cashews and raisins if you

prefer!

TREACLE ‘N’BANANA MUFFIN


This is a muffin with only treacle( no sugar )

wheat flour ( no white flour) and ripe red

bananas . Lockdown has positively helped me

to unlock to innovations, due to the lack of

ingredients like sugar…..Reaching out to

ingredients, not touched for quite some time ,

are now prominently coming out one by one.

It seemed that the bananas in the fruit basket

were crying out to me . ( I never like to waste

food),and that’s how this recipe came up.

To the recipe now

INGREDIENTS

1cup wheat flour+1 tblsp cornflour

3/4 cup treacle

2 eggs

1/2 cup oil

1 big red banana ( you can use any other banana too )

1 tblsp curd / yoghurt

1/2 tsp baking powder

1/4 tsp baking soda

A little nutmeg powder

a pinch of salt

Tiny pieces of chocolate

Crushed walnuts

METHOD

Mash bananas, add the treacle and mix well.

Beat eggs with a little salt, and add in to the

banana mixture with the curd,oil and mix

well.

Mix the flour with the baking powder,and

soda,nutmeg powder and this to the wet mixed

ingredients.Mix well .

Add few pieces of chocolate and lightly crushed

walnuts in each muffin mould .

Spoon in the banana mixture, over the

chocolate pieces,and bake in a 180C preheated

oven for 25-30 minutes.

SWEET POTATO POLI


Poli is a sweet flat roti and a popular sweet in

India.

Made with all purpose flour,saffron or yellow

colouring,kneaded to a velvety soft dough,and

allowed to rest for a few hours.

Stuffed with gram dal,coconut and jaggery ,this

is a delicacy sold in almost any sweet shops of

South India .

Today’s recipe will be with sweet potato,jaggery

coconut combination and the dough with

wheat flour .

So now to the healthy sweet poli!

INGREDIENTS

For the dough

2 cups wheat flour

1 tblsp sugar

1 tblsp ghee

Salt to taste

2 tblsp heated ghee

Enough water to knead

METHOD

Bind all ingredients except curd to a soft dough.

Apply curd on the dough . Cover and start

making the filling .

For the filling

2-4 boiled and peeled sweet potato

1 cup coconut

1/2 cup jaggery ( or to taste)

1 tsp powdered cardamon

1/4 tsp nutmeg powder

1/4 tsp salt.

Ghee/ butter

METHOD

Heat the jaggery with a little water.Once it is

melted ,add coconut,and the rest of the

ingredients,and remove from fire.

Mash it well .Allow to cool .Divide portions and

make lemon sized balls.

Now , divide the dough into portions,roll out.

Keep the filing in the centre and bring the

edges in to form like a stuffed chappathi.Roll

out lightly .

Heat a griddle ,and cook on a slow fire till done.

Add a teaspoon of ghee for each chappathi.

You can add more if you like.