Cantaloupe Kulfi A Best time for Summer!!!!

Hello Friends!!!


It is the best summer time to have it and adding fruit to the kulfi is the best idea as kids will love it...It is so tasty and best dessert to have it :) Here is the recipe as below!!!

Ingredients :

• 1 Cup Cantaloupe Puree( Peeled,Chopped and pureed)(Half of the cantaloupe for puree and Half of it for chopping) I used full cantaloupe

• 12 ounces or 1 can Evaporated Milk

• 14 ounces or 1 can sweetened condensed milk

• 1 cup Heavy Whipping Cream

• 1 Tablespoon Sugar.

• 1 Tablespoon Warm milk

• 1 Tsp Cardamom powder

• 2 Cups Chopped finely cantaloupe.

• 1/4 cup whipped cream

• A pinch of saffron threads

• 1 cup coarsely chopped pistachios.

Method:

1.  Add 1 Tablespoon milk into a bowl and microwave it for about 30 Seconds. .
2. Add Saffron threads into the warm milk bowl and let it sit for about 1 minute or until the color changes.
3. Take a wide bowl,add evaporated milk,sweetened condensed milk heavy whipping cream,cardamom powder,,cantaloupe puree,whipped cream and saffron milk mixture. Mix well until its well incorporated.
4. Add the chopped pistachios to it
5. Finally Add the chopped cantaloupe and mix well..
6. Pour it into the kulfi mold.
7. If you are not having kulfi mold then its an alternative method you can use plastic cup or glass or even glass bowl, pour it into the plastic glass or glass or glass bowl.
8. Cover it with aluminum foil and make it hole to allow to insert an ice-cream stick or bamboo stick into it.
9. Set it in the Freezer for about 30 minutes
10. Again stir well until everything  are well incorporated.
11. Set again in the freezer for about 3 to 6 hours or until it is set.
12. Un-mould the kulfi. You can do it by placing the kulfi molds or plastic glass or bowl or glass inverted under the running water for about few seconds.
13. Pull the stick gently from the kulfi mold and it will come out
14. Place it on the serving plate and serve immediately  

Best for Summer Time!!! :)

  Yummy Kulfiiiiiiiiiiiiiiiiiiiiiiii :)

Egyptian Dessert Umm Ali

Hello Friends!!!!

It is the best  dessert I have ever had.!!! It is the Middle East dessert and It tasted so heavenly :) Thanks Rafeeda and Priya for the wonderful challenge of Home Bakers.

Go for it and It is very simple to make and taste awesome :)

Here it is .

Recipe Source: Sukarah

Ingredients:

• 3/4 pack (6 small square slices) puff pastry
• 1 tbsp vegetable oil
• 1/2 cup (50g) thinly sliced almonds
• 1/2 cup (50g) sultanas
• 1/4 cup (25g) pines, raw
• 1/2 cup (50g) cashew, raw
• 2 1/2 cup (625ml) whipping cream or low fat whipped cream
• 2 1/2 cup (100g) sugar or Depends on your sweetness 
• 1 tsp cinnamon powder
• 1/4 tsp nutmeg, grated (optional)
• ¼ cup (57g)shredded coconut
• ¼ cup (57g)pistachio powder (optional)

Method:

• Thaw the frozen puff pastry at room temperature.
• Preheat the oven to 350 F or 180 C
• Place the pastry dough into the baking sheet lined with parchment paper
• Brush it with oil.
• Bake it for about 15 minutes or until it is golden brown in color
• Place all the nuts such as cashews,almonds and pine into the baking sheet and bake it for about 5 minutes or until it is brown and keep an eye on it.
• Allow it to cool on the cooling rack.
• Let the puff pastry cool down Add the whipping cream, sugar, cinnamon and nutmeg into a medium sauce pan on Medium Heat
• Stir just until the sugar is dissolved.
• Don’t allow it to boil once before reaching the boiling point, remove from heat 
• Break the puff pastry into small pieces. Place the pastry pieces in each and every ramekin to fill it half way. 
• Sprinkle with sultanas, nuts and coconut. 
• Pour some of the whipping cream on it, then fill the ramekins with the rest of the puff pastry. 
• Slowly add the remaining whipping cream to cover the puff pastry. Sprinkle some nuts and coconut
• Place the ramekins on a baking sheet. Bake in the preheated oven for about 20 minutes, or until the liquid has been absorbed and the top is golden brown in color
• Cool for about 10 minutes on the cooling rack
• Serve warm, Decorate it with pistachios, more coconut and nuts as you like..

Linking it to Rafeeda's HBC Arabic Bakes!

Flaky Coriander Mathri For SN Challenge

Hello Friends


Herewith I am member of Southern team for SNC owned by Divya Pramil.. After a very long time Iam into it. It was nice and We have to cook for the dish as Northern Team gives their dish and vice versa. It was nice. Nupur of UK rasoi has challenged Flaky Coriander Mathri An Evening Snack... and Priya Suresh has challenged Munthiri Pakoda/ Cashew Pakoda for the Northern team to make it.

Go for it,It tasted so good while it is warm or hot along with a cup of tea! :)

Recipe as Follows : Flaky Coriander Mathri

Ingredients: I have used half of the recipe measurements

• 3 cups All purpose flour 
• 2 cups whole wheat flour 
• ½ cup oil – for kneading the dough
• ¼ cup ghee – for kneading the dough (Optional)
• ½ tsp cumin powder 
• 1 tsp black pepper powder
• 1 tsp carom seeds
• Salt to taste
• 1 cup Freshly chopped coriander leaves
• 1 tbsp dried fenugreek leaves 
• Oil - for deep frying

Method:

1. Sieve all the flours together into a wide bowl. Add all the spices,coriander leaves,oil and ghee.
2. Knead it well to a hard dough ball.
3. It should b harder than chappathi dough.
4. Once the dough is ready and cover it with a kitchen towel and set aside for about 20 to 30 minutes.
5. Once time has been set, Knead it again for a minute and divide into small balls of an equal size.
6. Flatten it between your palms gently. It will b bit crack from the side as it is hard and it is fine with that
7. Heat the oil in the wok or kadai on medium high flame. To test the oil ready,drop a pinch of dough to it and check whether the ball comes up sizzling and it is ready for the mathris to fry 
8. Reduce it on Medium flame
9. Add the flattened balls at-least 3 to 4 pieces at a time. 
10. Cook it for about 10 to 12 minutes or until it is light brown on both sides..Keep on flipping the sides.
Repeat the same till the balls are over.Drain it with tissue paper and serve warm with a cup of tea .

Enjoy!!
Linking this entry for SNC Sothern Team Challenge Nupur's UK Rasoi

Tomato Thyme Sage Double Cheese Tarts

Dear Friends

Here for the Baking Partners Challenge We have to choose anyone or both as given Tomato Thyme Sage and Double Cheese Tarts and Cheddar Sage Scones.I have choosen Tarts and I love the crust with savory filling. Always at sweeter side.This is so good and tasted lovely. Thanks a lots Archana of The Mad Kitchen Scientist and Swathi of Zesty South Indian Kitchen.

Here it is the recipe I have used half of the measurements and used small tart pans.

Recipe Source: BBC Good Food issue Mar’14

For the Pastry Crust :

• 300 gms/3 cups) maida /All purpose flour, sifted
• 150gms or 1/4 cup butter. Chilled and diced
• 75 gm or 2 Tablespoons gruyere, grated
• 1/2 Tsp red Chilli powder 
• 1/2 tsp salt 
• 1/2 tsp pepper
• 10 tbsp water, chilled

For the Filling:

• 450 gms or 2 cups cherry tomatoes
• 2 Tablespoons of olive oil
• 1/4 tsp salt
• A pinch pepper
• 1 1/2 tsp mustard
• 1/2 cup grated gruyere 
• 1 1/2 Tablespoons thyme 
• 1 1/2 Tablespoons sage

Method:

1. Preheat the oven to 180 °C or 350 F
2. Cut the tomatoes into halves and transfer to a tray lined with aluminium foil on a baking sheet. Drizzle it with the oil and sprinkle with salt and pepper.
3. Bake it for about 10 minutes and let it cool on the cooling rack.

To make the Pastry Crust:

Add the flour into a wide bowl, add the butter into it and rub it with your fingers or pastry blender till the flour resembles bread crumbs.

Stir in the cheese and chilli powder,salt and pepper and mix well.

Add the chilled water one by one at a time using 2 Tablespoons until the dough gets formed into a ball.

Transfer the dough into a bowl and wrap in a cling film 

Set in the fridge for about 15 minutes.

Apply butter or oil by using pastry brush on the bottom and sides of the mini tart pan or tart pan or any pan.

Place the dough into the tarts by pressing it with your hands to get the desired shape.

Make holes into the pastry by using fork and will help to prevent the pastry from puffing up.

Cover it on the top of the pastry with aluminium foil and add any beans like red kidney beans or any bean what ever you have.

Bake it for about 15 minutes. 

Take out the foil filled with beans and put the tarts pan back to the oven and cook for another 10 minutes. 

Allow it to cool.

To Assemble:

Mix the mustard and cheese all together and spread it over the tarts. Place the tomatoes on the top of each and every mini tart pan if you are using like my mini tart pan and sprinkle it with thyme and sage mixture.

Bake it for about 40 to 50 minutes or until the crust and top is golden brown in color.

Allow it to cool for about 10 minutes.

Serve warm.

Enjoy!!

Happy Baking!!

Linking this to Swathi of Baking Partners Challenge for June!