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!

Chocolate Babka Muffins

Hello Friends 

Here is the Chocolate Babka Muffins for the Baking Partners challenge.It is very light and fluffy brioche filled with cinnamon and chocolate and topped with streusel. It goes great for having it at breakfast.

It is yeasted bun with chocolate filling and topped with streusel.It is so yummy and chocolatey flavor. 

Thanks a lots Tamy and Swathi  for the wonderful challenge.

Here are the ingredients:

Recipe Source  : Portuguese Girls Cooks

For Making the Dough

• 1/2 Cup Whole Milk warmed to 110 Degrees.
• 1/4 Cup Sugar
• 2 Tsp Rapid Rise Yeast ( I used Red star Brand)
• 1 Egg(Room Temperature)
• 2 Cups All purpose Flour
• 1/2 Tsp salt
• 3 Tablespoons of  Butter(Room Temperature)

For Making the Filling:

• 8 oz Semi sweet chocolate (I used mini choco chips)
• 1/4 cup sugar
• 3/4 Tsp ground cinnamon
• A pinch of salt
• 3 Tablespoons of  Butter (Room Temperature)

Egg Wash:

• 1 Egg Lightly Beaten
• 1 Tablespoon Heavy Cream

For Streusel Topping

• 1/3 Cup Powdered sugar
• 1/4 Cup All purpose Flour
• 3 Tablespoon Butter (Room Temperature)

Method:

For the Dough:

1. In an Electric Stand mixer or hand mixer fitted with paddle attachment,Combine the yeast with milk and sugar to it and stir until it is blended and dissolved.
2. Blend it for few minutes.
3. Add egg,salt and mix well until it is incorporated on medium speed.
4. Add the flour to it and finally add butter to it and it forms sticky.Change to hook attachment
5. Beat it on low heat till it gets form dough and it will be sticky.It is fine.No extra flour to add.
6. Make sure there are no chunks formed.
7. Grease the wide bowl with butter
8. Transfer the dough into it and cover it with plastic wrap or kitchen towel
9. Let it rest and rise for about 1 to 1 1/2 hours.

Making the filling:

1. Once the dough is still rising.
2. Combine all the ingredients given under the Filling  in a food processer to get coarsely powder except butter.
3. Add the butter to it and pulse it for few seconds to get combined.
4. Set Aside.

For Streusel Topping

1. Combine all the ingredients given and it will be chunks,Use it with pastry cutter or fork and mix well until it gets into smaller  or larger crumbs. 
2. Set aside.

Assembly :

1. Grease the butter into the 12 Muffin Pan
2. Once the dough has risen.Take out the dough and place it on the working surface.
3. Deflate the dough and let it rest for about 5 minutes.
4. Sprinkle the flour on the working surface and place the dough on it.
5. Roll out the dough to form into rectangle about 12*20 inches
6. Spread the filling evenly over the dough.
7. Roll out the dough into a tight log starting from the shorter end and rolling the other end.Pinch the both sides.
8. Place the log on the cutting board and cut into segments for about 1 inch by using serrated knife.
9. Place the cut dough into the greased muffin pan.
10. Cover it with plastic wrap and let it rise for about 30 minutes.
11. Preheat the oven to 350 F or 180 C
12. Whisk the egg and cream together and brush it with the top of each and every muffin.
13. Sprinkle the streusel on each and every muffin.
14. Bake it for about 15 to 20 minutes
15. Allow it to cool on the cooling rack.
16. It is best to serve warm..It is best to eat on the same day.
17. You can reheat the microwave for about 15 secs to get warm.. Warm muffins are always super taste.

Enjoy!!!

Happy Baking :)

Linking this entry to Baking Partners Challenge by Swathi 

Saltine Crackers/ Homemade Soda Crackers!!!

Hi Friends!!!

Baking Partners Challenge for this month is super exciting...It is savory recipe that is called as Saltine Crackers and Graham Crackers!!! I have chosen Saltine Crackers! Here goes the recipe as below...Thanks a lotzzzz for the suggestion by Arthy  and  Swathi 

Cracker is savory cookie..It is very thin,crisp and seasoned with top like dried herbs and salt.It goes well with dipping sauce or cheese or butter spread.These crackers can be yeast raised or baking powder raised.It is drilled with holes by using fork or tooth pick in order to prevent raising of dough during baking.

It is one of the best savory cookie.

Ingredients:

For Saltine Cracker dough!!

• 3/4 Cup All purpose Flour
• A Pinch of salt
• A Pinch of Baking soda
• 2-3 drops of vinegar
• 1/4 cup Warm water
• 1 1/2 Tsp Active dry yeast
• 1/2 Tsp sugar
• 3 Tablespoon water
• 1 Tablespoon Butter(unsalted)
• 1 Tablespoon oil

For topping(Seasoning)

• 1/2 Tsp sea salt
• Dry Herbs( I used 1 Tsp of herbs mix such as rosemary,thyme,basil,majoram)

Method:

1. On a medium heat,add the butter and oil along with water in medium saucepan and allow it to boil until the butter melts
2. Mix yeast along with sugar into the warm water and stir until it dissolves.Keep aside.
3. Sieve the flour in a bowl,Add salt and baking soda.mix well.
4. In a wide bowl, add the sifted flour mixture ,add vinegar and lukewarm water mixture and finally add yeast mixture.Mix well until the dough is soft pitiable and quite sticky.
5. Transfer the dough into the bowl and cover it with cling wrap.
6. Refrigerate overnight.It will be bit risen up.
7. Next day place the bowl on the counter top and let it allow at room temperature.
8. Dust the working surface with flour,place the dough and roll it by using rolling pin to get rectangle sheet and it must be thin.Fold it in both ends on the center and resembles like an Envelope.
9. Turn it in 90 Degrees and flatten the dough using rolling pin.make it as thin.Cut into shapes either square or circle...I used pizza cutter to get into desired shapes.
10. Sprinkle the seasonings evenly and again roll it with rolling pin.
11. Preheat the oven to 200 Degrees F... 
12. Line the baking sheet with parchment paper.Place the thin dough and arrange it well and poke the holes by using fork or tooth pick.
13. Bake it about 10 to 12 mins
14. Cool it down on the cooling rack.
15. Serve it along with dips

Enjoy!!!

Happy Baking and Crunching :)

Linking this entry to Swathi of Baking partners Challenge for March 

Linzer Cookies Baking Partners Challenge!

Hello Friends~!!!

Herewith I made Linzer cookies for the Valentine's Day..thanks a lotz Swathi of Baking Partners Challenge.It was so tricky to get into shapes and overall the taste was lovely.... We enjoyed it..I  took heart shaped cookie cutter to get into heart shaped cookies. It was so good with strawberry jam and its best for valentine's day 

Linzer cookies is made with pure almond flavored cookies and makes a sandwich them together with layered strawberry jam

Here are the ingredients for this recipe 

Ingredients:

• 1 cup  + 2 Tbsp of All purpose flour
• 1/2 Cup Ground Almond powder 
• 1/4 cup Sugar
• 1/8 Tsp salt
• 1/4 Tsp ground cloves 
• 1 1/4 Tsp ground cinnamon
• 1/2 cup unsalted butter
• 1/8 Tsp almond extract
• 1 Tsp of grated lemon zest or 1/4 tsp of  lemon extract
• 1 Tsp of grated orange zest or 1/4 Tsp of orange extract

For Filling:

• Strawberry jam or Fruit Spread or Fruit perserves

For Dusting:

• Powdered sugar

Method:

For the Cookie batter Process

1. Soak the almonds in water for atleast 30 mins.Peel off the skin and let it dry.Once dried,blanch almonds into fine powder along with 1 Tsp of Powdered sugar
2. Sieve twice of the almond powder to get fine powder.
3. In an electric stand mixer with paddle attachment,add all the ingredients as given.Mix everything
4. Mix well and scrap all the sides to get the dough.
5. Continue mixing till it gets to form the dough
6. Knead the dough for few times to get sure that all the mixture gets incorporated.
7. Form the dough into 1 flat patty.
8. Wrap the dough with cling wrap and refrigerate it for about 2 hours or overnight.
9. Preheat the oven to 325 F .

For Roll and  cut the cookies with the help of any shape as you like.I used small heat cookie and medium cookie cutter.

1. Allow the cookie dough to be set at room temperature.
2. Take wax paper or plastic wrap make a length of rectangle shaped 
3. On a working surface place the lined wax paper,put the dough on it and keep the lined wax paper on the top.
4. Using rolling pin roll the dough  gently to get thin rectangular.
5. Peel off the top of the wax paper gently.
6. Dip the medium heart cookie cutter with flour and press it into the dough to get the desired shape.
7. Again take the small heart cookie cutter,press it to get small heart out from the medium heart shaped.
8. Remaining dough take out the medium heart cookie cutter and press it to get medium cookie heart shaped 
9. Place the medium heart cookie on ungreased baking sheet and bake it for about 10 to 12 mins and Allow to rotate half of the time  or you see the edges of the cookie get light brown. 
10. Allow it to cool on the cooling rack
11. Again place the medium with heart cut on the center of the cookie and allow it to bake for about 5 to 8 mins or the edges gets brown.
12. Allow it to cool.
13. Reheat the jam to  the microwave oven for about  30 seconds
14. Take a medium cookie ,spread the jam on the later of single cookie.
15. Place the medium cut out cookie on the layered jam of the medium cookie.It is sandwiched between the cookies.
16. Dust it with powdered sugar(I didn't use it )
17. It is best served as a snack or have a cup of tea

Enjoy!!

Happy Baking

Linking this to Swathi  of Baking partners challenge - Cookies for Valentine's Day!!!