Lavender Cake 

I am part of a Bake along group, and as a part of the bake along thus recipe was shared. Subhashini who leads this Bake along group was not only sweet the recipe but also shared the Lavender Seeds with all of us so we can also bake and enjoy this exotic ingredient.

This is how the Lavender seeds looks like.

 I believe it is not available in India. However, if you gets your hand on this try this recipe. Even if you don't get Lavender Seeds, you can ignore that and make this recipe, believe me its a Keeper.

Ingredients

Unsalted butter – 115 gms
Granulated white sugar – 1 cup, divided
Eggs – 2
Almond meal/Slivered almonds – 1/4 cup
Dry lavender seeds – 1 teaspoon
Dairy fresh cream – 1/2 cup plus 2 tablespoons
Vinegar – 2 tablespoons
Pure vanilla extract – 1 teaspoon
All-purpose flour – 1  1/4 cup
Baking powder – 1 teaspoon
Salt – 1/2 teaspoon

Method

• Add 1/2 cup sugar, almond meal and lavender seeds into your food processor.
• Process on medium for few seconds until all 3 have powdered well. Do not process for long.
•  Pre-heat oven to 170 degree C.
• Sift together flour, baking powder and salt. Keep aside.
•  Add vinegar to freshcream in a bowl and keep aside.
•  Add butter into the bowl of your electric beater.
• Beat on medium speed for 2 minutes until butter becomes soft and fluffy.
• Add remaining 1/2 cup sugar to the butter.
• Beat on high speed for 5 to 7 minutes until the mixture has become creamy, pale and fluffy
• Add the almond lavender mixture and beat just until combined on medium speed for about a minute.
• Add the eggs one at a time beating for about a minute after the addition of each egg.
• Add vanilla extract and beat for a minute until everything is combined together.
•  Add half of the flour mixture and beat on low speed just until it is combined. 
• Do not over beat.Add the cream mixture and again beat on low speed just until the cream has combined. 
• Add the remaining portion of flour and beat just until combined. Do not over beat. Scrape down the sides of the bowl.
• Pour batter into the prepared pan and tap to release any air bubbles.
• Bake in pre-heated oven at 170 degree C for 40 to 50 minutes, until the top is risen, soft to the touch and a tooth pick inserted into the center comes out clean. Cool on wire rack.

Gulab Jamun

Yummmm, Gulab Jamun is my favorite sweet. I have already posted a recipe of making Gulab Jamun using Milk powder. This recips uses Khoya or Mawa (Unsweetened Kova). I have used readymade Khoya. We can also make Khoya at home. I will make a seperate post for making Khoya at home.

Ingredients
For The Jamun:
Khoya/mawa/unsweetened Khova - 1/2 Cup
Maida/APF - 2 Tablespoon
Ghee - 1 Tablespoon
Cooking Soda - a pinch
Milk - As much as required to make a dough
Oil - For deep frying

For the Sugar Syrup:

Sugar - 2 Cups
Water - 2 Cups
Green Cardamom- 2
Rose Essence - Few Drops


Method

•  Place the sugar,water and cardamom in a bowl and stir it.
• Now place it on the stove and let it boil till the sugar is dissolved. Stir it intermittently.
• Once it boils, simmer the stove.
• Meanwhile in a mixing bowl all the ingredientsfor making Jamun (except Milk and Oil) and add milk little by little and knead well to a dough consistency.
• Make it into balls or any shape you want.
• Meanwhile, heat Oil for frying the Jamuns.
• The temperature of the Oil is very important so take a small pinch of dough and check.
• The temperature is when the dough sits in the bottom of the Pan and slowly comes to the top.
• Once the Oil temperature is ready, drop the prepared balls into it and fry them till they are brown in colour.
• Remove the Jamuns and drop them on the simmering Syrup and switch off the stove.
• Soak for 1-2 Hours and serve.

 

Tips

• Usually the sugar we use is clean, however after mixing the sugar with water if you feel it is not clean as you want, then use this tip. When the sugar syrup is simmering add a tablespoon of milk and leave it for a minute. If the syrup is dirty then it will come to the surface which you can remove using a spoon or strain it.
• If you are making them in large quantities cover the prepared Jamun Balls with a wet cloth so that they do not crack.
• For even browning of the Jamun while frying them rotate the oil.
• Ensure that the syrup is warm when you drop the Jamuns in them. This will ensure that the Jamun absorbs the sugar syrup.

Bread Halwa AKA Bread Pudding 

If I am right, this should be the 1st dish I ever cooked. When I was a little girl, I use to take the leftover Bread and make this and My Bro and Me would hog on it. As we stated to like it a lot, we purposefully leave some bread from our breakfast so we can have this dessert in the evening.

This is such a easy recipe with readily available ingredients and no great technique involved.

Ingredients
Bread Slices -7-8
Sugar - 1/2 Cup  (Adjust to Taste, I used Tutti Frutti Milk bread so this quantity was perfect)
Ghee or Clarified Butter - 1/2 Cup + 1 Tablespoo for
Cashew nuts - 10 (Broken into small pieces)
Milk - 2 Cups (I added couple of Tablespoon Extra, adjust to consistency)

Method

• Roughly tear he slices into small pieces. You can chop them too, I used my hands though. 
• Boil the Milk in a Pan and add sugar and mix it well. 
• In another Kadhai or Pan, add  Tablespoon of  ghee and warm it, and add the broken cashew nuts and saute them till they slightly change color. Don't cook them too much.
• Remove the Cashews and keep them aside.
• In the same pan add 1/2 Cup of  Ghee and once it is warm, add the Bread slices and saute.
• Saute till they are slightly Golden in Color.
• Once the reach the color, add the Milk - Sugar to this and Stir.
• Once you add the milk, reduce the flame of the stove.
• Stir it occasionally and mash the bread slices and cook till you get the Halwa consistency.
• Switch off the flame and add the sauteed Cashews.
• This dish can be served Hot or Cold and either way it will taste Yum.
• You can also Pair it with a dollop of Vanilla Ice Cream . 

Apple Whole Wheat Cake 

I love Apple based Desserts, and I do have couple of them in my blog. When you find time, do try them. I have made it with whole wheat flour, you can substitute it with 1:1 of Maida or APF and Wheat flour or make it 100% Maida or APF.

Ingredients

Apple - 1 (Medium sized, Peeled cored and Chopped)
Baking Powder - 1 Teaspoon
Whole Wheat Flour - 2 Cups
Cinnamon Powder - 1/2 teaspoon
Brown Sugar or Regular Sugar - 3/4 Cup (I added 1 Cup as my Apple was not sweet enough, adjust to your taste)
Refined Oil - 1/4 Cup
Apple Juice - 1 Cup (Can use water , if not available)
Lemon Juice - 1 teaspoon
Vanilla Essence - Few Drops

Method

• Pre heat the oven at 180C and grease the baking tin.
• In a mixing bowl add the Wheat flour, Baking powder, Cinnamon Powder and mix well.
• In another bowl, mix Sugar and Oil and whisk well.
• Now add this to the mixed dry ingredients.
• Then add the Lemon Juice, A pinch of salt, chopped Apples, Vanilla essence and mix well.
• Add water or Apple Juice and mix well, till you get a nice cake batter.
• Pour this into the prepared Baking tin and bake for 45-60 minutes at 180C  
• Cool it completely before slicing it.

Mocha Cake with Coffee Cream Frosting

For my dads birthday i  wanted to do something special, what else can be more special than me baking a Birthday Cake for him.

So I decided to Bake a Mocha Cake for him. He was so happy with my cake and he enjoyed every bite of it. I also did a Coffee Butter Cream frosting. I have a long way to go with the frosting for sure. Anyway it is a good place to start right.

If you are a coffee lover then you must try this cake for sure.

I got the recipe for both the cake and the frosting from Fondbites, Bake Along group.

Ingredients

For the Cake:

All Purpose Flour or Maida - 1 Cup
Unsalted Butter - 60 Grams (Soft at Room temperature)
Salt - A Pinch
Milk - 1/3 Cup
Brown Sugar - 1 Cup
Instant Coffee Powder - 2 Teaspoon
Coco Powder - 1 Tablespoon
Baking Powder - 1 Teaspoon
Curd - 1/2 Cup (If you eat egg you can add 1 Egg)

For the Frosting:
Butter - 1 Tablespoon
Cocoa Powder - 1 Teaspoon
Instant Coffee Powder - /2 Teaspoon
Icing Sugar - 1 Cup
Milk - As required , just to make the mixture into spreading consistency.

Method

For the Cake:

• Pre heat a Oven and Grease the cake tin. 
• In a mixing bowl, place all the ingredients except Maida and mix well.
• Once the ingredients are mixed well, add the Maida and mix it till the maida is incorporated well.
• Now pour this mixture in a greased Cake tin.
• Bake it at 160 C for 30 minutes or till the cake is done.
• Now cool the cake on a wire rack.
• The cake should be Completely cooled before spreading the frosting.

For the Frosting:

• Mix all ingredient except milk and butter them well.
• Add milk little by little till the mixture comes to spreading consistency.

For Assembly:

• Take the completely cooled down cake and using a spatula spread the Frosting prepared to cover all sides.
• I have also used some Chocolate vermicelli on top.

Just 4 Ingredients - Nutella Cup Cakes 

Nutella!!! Yum!!! who does not love Nutella? This recipe is so quick to make with no great techniques to follow. It is a simple mix and bake recipe.

Ingredients
Nutella - 1/2 Cup
Vanilla Essence - 1/2 Teaspoon
Egg - 1
APF or Madia - 5 Tablespoon
Chopped Almonds or Pista - As per taste, I did not add though

Method

• Whisk the egg along with the essence in a bowl.
• To this add the add the Nutella and whisk well.
• Add the Maida or APF and mix till all the ingredients are mixed well.
• Pre heat the Oven at 250C and grease your muffin mould.
• Pour the prepared batter into the greased muffin mould
• Bake at 250 for 10 minutes or till done.

Pumpkin Bread - With Wheat 

After my success with the Pumpkin Soup, I wanted to bake something using Pumpkin but somehow I slipped out of my memory. So this time as soon as I purchased Pumpkin, I headed home and started making this aromatic Bread.

Do try this and I promise you wont be disappointed at all.

Ingredients
Whole Wheat Flour - 1 Cup
Pumpkin Puree - 1 Cup (Refer to Pumpkin Soup)
Maida - 1 Tablepoon
Raisins - 1 Tablespoon
Almonds - 6-8 (Roughly Chopped)
Sugar- 1/2 Cup (I used Brown, bu regular sugar is fine too)
Yoghurt - 2 Tablespoon (Subsitute with Soy Milk for Vegan)
Grated Coconut - 2 Tablespoon (Optional, But believe me this takes the bread to the next level)
Oil - 1 Tablespoon
Baking powder - 1 Teaspoon
Cinnamon Powder - 1/2 Teaspoon
Salt - A pinch

Method

• In a mixing Bowl add Pumpkin Puree, Curd,Oil, sugar,coconut,cinnamon powder,salt and mix well.
• Sift Wheat flour, Baking Soda and Maida together.
• Mix the Sifted Flour to the prepared liquid mixture and lightly mix them.
• To this add the Raisins and Almonds.
• Pour this prepared batter into greased Baking Pan.
• Bake this at 190C in a pre heated oven for 30-40 minutes or till it is cooked.
• Cool it completely and then slice. 

Sooji Halwa aka Pull Halwa - Not It is not Kesari 

One day when I went to Mom's house, she had made this. I thought it will taste just like Kesari, one mouth and I was surprised. It was extremely, extremely tasty and had layers of flavours.

Believe you, you will  go for 2nd,3rd,4th,5th servings for sure.

Ingredients
Sooji/Rava - 1 Cup
Ghee - 1+1/2 Cup
Milk - 3 Cups (Boiled and at Room Temperature- Dont add Raw Milk, it will split)
Sugar - 2 Cups
Cashewnuts - 1/4 Cup

Method:

• Take a Kadai and add one cup of ghee and when it is slightly warm add the Sooji and saute it.
• Saute it for 3-5 minutes. Then reduce the flame to the minimum and add the Milk and stir.
• Cook till the Sooji is done. This may take about 5-8 minutes.
• Then add the sugar and stir it.
• Now cook this halwa on low flame till the ghee oozes out from the halwa.
• You can cover the Halwa and stir it every 2-3 minutes to avoid burning.
• Meanwhile, take the rest 1/2 Cup of Ghee in a another kadai and warm it and add the cashewnuts.
• Saute the Cashewnuts till they are crispy and done. Ensure it does not change colour.
• Now add the cashewnuts along with the ghee to the prepared Halwa and stir.
• Now your Fabulous tasting Halwa is ready. 

Eggless Mango Cheese Cake - No Bake, No Egg. 

I have already posted the recipe for Mango Mousse with Mango Glaze. Using that on a biscuit base you get this beauty. The only requirement is you need a Tart Tin or spring form pan to make this. 

If not, you can use any tin with loose bottom or line the regular tin with cling Film so that it hangs over the side so it is easy to pull the cake. 

As I was busy with guests that day, I forgot to coer it with cling film and hence the Ice coating on top. Nevertheless, it tasted yum. So remember to cover it with Cling Film. 

Ingredients

For the Base:
Biscuit - 30-40 (I used 1 big packet of Marie)
Melted Butter - 100 Grams

For Mousse:
Paneer/Cottage Cheese - 1 Packet (I used Milky Mist 200 Grams)
Condensed Milk - 1 Tin (I used Milk Maid 400 Ml)
Gelatin - 3 Tablespoon+3 Tablespoon
Mango Pulp - 300 Ml + 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

For Mango glaze
Gelatin - 3 Tablespoon
Mango Pulp - 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

Method

• Powder the biscuit using blender or hand.
• Melt the butter and add the powdered biscuit to it and mix well.
• Take your Tart tin or Spring form pan and using your fingers spread the biscuit-Butter mixture. 
• Press to form a even base and put this fridge for 10 minutes. 
• Soak all (6 Tablespoon) of the Gelatin in little cold water for some minutes till it becomes fluffy. This may take 10 minutes.
• After 10 minutes, mix this soaked Gelatin in hot water and mix well till it becomes transparent. 
• Meanwhile, In a blender add Paneer, Condensed Milk, 300 ml of Mango Pulp and blend it well.
• To this add  half of the prepared gelatin and mix well.
• Take your serving dish and fill 1/2 or 3/4 of the dish with the prepared Mousse. 
• Pop this into the freezer for 10 -15 minutes.
• Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
• Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
• Pop this into the freezer for 10 -15 minutes.
• Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
• Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
• Cover the dish with some cling film and keep it in the freezer for 15-30 minutes or till the Mousse and Glaze is set.
• Serve it chilled.

Eggless Mango Mousse  with Mango Glaze 

Mango is in season and my house is filled with the sweet aroma of Mango. Personally I am not a great fan of Mango (which everyone think is rare), however, my mother, Brother and Hubby are crazy fans of mango. They survive of mango during the season.

As my house and my moms was filled with Mango I decided to do some desserts with Mango. SO I made Mango Mousse, Mango Cheesecake and Mango Cake. I will share the recipes of the other recipes soon.

In this recipe lets look at how to use Mango mousse. I recently learnt that Gelatin is a non vegetarian produce so I started using Vegetarian Gelatin which is available in majority of the supermarkets.

If you are unable to find them then you can use Agar Agar which is vegetarian.

Another issue is finding Cream cheese, the cost of this too much so i have found out the most economical alternative by using Paneer (Indian Cottage Cheese) with Milk or condensed Milk.

 Ingredients
For Mousse:
Paneer/Cottage Cheese - 1 Packet (I used Milky Mist 200 Grams)
Condensed Milk - 1 Tin (I used Milk Maid 400 Ml)
Gelatin - 3 Tablespoon+3 Tablespoon
Mango Pulp - 300 Ml + 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

For Mango glaze
Gelatin - 3 Tablespoon
Mango Pulp - 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

Method

• Soak all (6 Tablespoon) of the Gelatin in little cold water for some minutes till it becomes fluffy. This may take 10 minutes.
• After 10 minutes, mix this soaked Gelatin in hot water and mix well till it becomes transparent. 
• Meanwhile, In a blender add Paneer, Condensed Milk, 300 ml of Mango Pulp and blend it well.
• To this add  half of the prepared gelatin and mix well.
• Take your serving dish and fill 1/2 or 3/4 of the dish with the prepared Mousse. 
• I used individual mousse shots to serve them. You can use any dish which is freezer friendly.
• Pop this into the freezer for 10 -15 minutes.
• Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
• Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
• Cover the dish with some cling film and keep it in the freezer for 15-30 minutes or till the Mousse and Glaze is set.
• Serve it chilled.

RidgeGourd Peel Chutney - Peerkangai Thol Thogayal 

I really like recipes which uses every part of the vegetable. This is one such and my mom has been making this since I was a kid. It is very Yummy and Healthy.

You can just mix it with Rice and have or use it as a chutney.

Ingredients

Ridgegourd Peel - 2 Cups (Wash the Ridgegourd and Peel them and chop the Peel roughly)
Gram Dal - 2 Tablespoon
Urad Dal - 1 Tablespoon
Thoor Dal  - 1 Tablespoon
Dry Red Chillies - 7 (Suit to your taste, 7 will give you spicy Thogayal)
Whole Pepper Corns - 1/2 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Grated Coconut - 4 Tablespoon
Tamarind - 1/2 Inch Piece
Asafoetida - a Pinch.
Garlic - 4 Pods
Salt - To taste
Oil - 1 Teaspoon

Method

• Heat a pan with a teaspoon of Oil, add Gram dal and saute for few minutes and then add Urad Dal and Toor Dal and saute till they are done. (Till the colour changes slightly)
• Then add the Toor dal, cumin seeds, Pepper Corns, Red Chillies and saute for few minutes.
• Then add the Washed and chopped Peel and cook till they become soft.
• Then Add the coconut, garlic, Tamarind and saute for few minutes.
• Allow i to cool to the Room Temperature.
• Grind all the sauted ingredients in a mixer jar.
• Add Asafoetida and Salt and Grind into a Coarse Mixture.

Lunch Menu 13 - Jeera Pulav, Dal Tadka, Rava Kesari, Ulundu Vadai and Raw Mango Pachadi 
This week lunch is very simple and everything can be prepared within 45 minutes to 1 hour.

Click on the Below Links for the recipe:

• Jeera Pulav
• Dal Tadka
• Rava Kesari
• Mango Pachadi
• Vadai 

Lunch Menu 11 - Dal,Baati,Rice,Kaju Katli,Gobi Fry, Gulab Jamun,Buttermilk and Poori 

This recipe is a North Indian Menu, however instead of Roti I have added Baati.This Menu has 2 sweets and Buttermilk to go along with the summer.

Click on the below links for the recipes

• Baati
• Panchamela Da
• Alo Fry
• Buttermilk
• Gulab Jamun (Recipe coming soon)
• Kaju Katli (Recipe coming soon)
• Poori (Recipe coming soon)
• Gobi Fry

Rasmalai - A sweet beginning to the New Year

Happy New Year to all of you.  

My FB status on 31st December 2013 was “Tomorrow is the first blank page of a 365-page book. Write a good one.” — Brad Paisley 

So I decided to write the 1st page with a sweet. 

I have made this recipe with Store bought Rosagullas. You can make these Rosagullas at home too. They are pretty easy to make and will make and post the recipe for Rosagullas some time soon.

Ingredients

Rosagullas - 1 Box (I used Haldirams and they had 8 Rosagullas)
Milk - 1/2 Litre + 2 Tablespoons
Saffron - Few Strands
Sugar - 1/4 Cup

Method

Take the Saffron in 2 Tablespoons of warm milk and mix and keep it aside.

In a pan, add 1/2 Litre of milk and cook it on Low flame till it becomes half the quantity. Stir them in between to avoid the milk from burning.

Meanwhile, Strain the sugar syrup from the Rosagullas. Squeeze them lightly so you can seperate as much as sugar syrup as possible.

Once the milk is reduced to half its quantity, add the saffron milk and sugar and stir it well till it all comes together and switch off the flame.

When this Milk is warm, add the squeezed Rosagullas and keep in Fridge for 3-4 Hours.

It tastes yummy when it is served Chill.

Note:

• If you want you can add ghee roasted buts like Pista,Cashew,Badam etc. It will make the Rasmalai rich.
• If you wan you can little more sugar to taste your taste buds. The amount I have specified will be just right, it wont be too sweet or less sweet
• If you want you can add cream or condensed milk to this recipe. It will make it much more creamy. If you want to add them add 2-3 Tablespoonsto the Milk  before adding the Rosagullas 
• If you dont want to add Saffron, you can leave it. However the aroma and colour may differ. 

I am sending this post to the  Foodabulous Fest Event organised by SimplyTADKA and hosted by Esho-Bosho-Aahare

Red Velvet Cake - Egg-less and with Natural colour

I have heard so much about Red velvet cake and always wanted to try it. However, I am not a huge fan of using food colour so was wanting to use natural ingredients to get the colour.

So when I was browsing through I found some recipes where they had used Beetroot Puree to get the natural color. I was very skeptical about using beetroot, but believe me it was heavenly. Everyone at house loved it and I was asked to make it again.

I did not have a muffin mould so I baked it as a cake, if you have a muffin mould, you can see the color much better.When I ate it , I realized why it is called as the Velvet Cake. It is so soft and silky.

Ingredients

Brown Sugar - 3/4 Cup
Beetroot Puree - 1 Cup
Dark Chocolate - 60 grams
Maida /AFP - 1 Cup
Oil/Butter - 1/4 Cup
Baking Powder - 1 Teaspoon
Vanilla Essence - Few Drops

Method

Beetroot Puree: 

Peel the beetroot and add it in a cup of boiling water. Cook till it is completely done. Cool it room temperature. Then puree it in a blender to form a smooth puree with no lumps and use it.

Pre heat the oven at 180 Celsius.

Sieve Maida and baking powder together. Sieving will help in mixing the baking powder and Maida thoroughly.

In a mixing bowl, mix the oil and sugar till it is creamy. To this add the vanilla essence, Beet root puree and Melted Chocolate  (Melt chocolate using the double boiler method or microwave for 45 seconds) and mix well.

To this mix the sieved flour with baking powder. Do not beat it too much. Just mix it until the flour and the wet ingredients is combined.

Pour this into a greased and dusted cake pan and bake at 180 Celsius for 20 minutes. Each oven cooks differently so keep a close eye on the baking time.

Pidi Kozhukattai

 I have already posted the recipe of Kara Kozhukattai and Sweet Kozhukattai. This kozhukattai is pretty easy to make. However this is still tasty.

Ingredients

Processed Rice Flour - 1 Cup
Water - 2 Cups
Salt and Oil
Mustard seeds - 1/4 Teaspoon
Gram Dhall - 1/2 Teaspoon
Green Chillies - 3
Hing/Asafoetida - A Big Pinch
Coconut - 3 Tablespoon (Cut into small pieces, you can add coconut as per your taste)

Method

In a pan, add a tablespoon of oil and add the Mustard seeds. Once it splutters add gram dhall and green chillies and saute for 30 second and then add the water,coconut  and salt.

let the water to boil. Once the water is boiling, add the rice flour and stir it. Cook it till the rice flour is cooked and the water is completely absorbed.

Remove from the flame and allow it to become warm. Once the mixture is warm, grease your hands and take the mixture and make kozhukattai in desired shape.

Now steam the kozhukattai in a Idly pot or steamer for 10 minutes.

Hot, steamy easy kozhukattai is ready.

Tips
This kozhukattai can also be made with rice Rawa.

Badusha/Balushahi

I Just cant believe that this is my 100th Post. About 4 years before, if someone would have asked about my cooking skills I would laughed but now it is a different story.

Navarathri is just getting over, and plan Diwali has already started. With few weeks left for Diwali, I have started to make the test batch for Diwali Snacks and savoury. The first Sweet I did for Badusha, as it is my favorite. It is quite easy to make, all that is required to make this is lot patience as the frying of Badusha has to be done slowly on the low flame.

The moment I searched for the recipe, there are a zillion methods explained in different blogs. I used the best of all techniques and made this. 

The Badusha that I made was crunchy outside and soft and flaky inside. 

Ingredients

All Purpose Flour/maida - 1.5 Cups
Butter - 1/4 Cup (Melted)
Oil - 1/8 Cup
Sugar - 1/2 Teaspoon
Cooking Soda - 1/8th Teaspoon
Fresh Curd - 1.5 Tablespoon.
Oil - For frying

For the Sugar Syrup
Sugar - 1/2 Cup
Water - To immerse the sugar
Lemon - 1/2 Teaspoon

Elachi powder - a pinch (Optional)

Method

In a bowl, Add butter,1/8th Cup of oil,Curd,Sugar, Cooking Soda and mix well it  it is frothy and foamy. 

To this add the Maida and mix well into a soft Dough. Dont Knead it too much. 

Cover and rest it for 20 minutes.

Divide into 12 equal portions and shape into a ball. Make a slight indentation in the center of the ball. 

Heat sufficient oil in a kadai and when it is medium hot, add the prepared dough balls and deep fry on very low heat.

Gradually the Badusha will start floating to the top. Turn gently and fry on the other side till golden. The entire process of frying has to be done on a very low flame.

Once the badusha is golden Brown, drain the excess oil and transfer it into the warm sugar syrup* and leave it for a minute and then arrange in a greased tray. 

*For the Sugar Syrup

In a heavy bottomed pan, place 1/2 cup of sugar and add just enough water to dissolve the sugar.Boil it till you get one string consistency

One string consistency is when you pull the sugar syrup between your thumb and index finger one fine thread has to be formed Before touching the sugar syrup to check for this consistency wet your fingers in water and be cautious as the sugar syrup will be hot

Squeeze lemon once the sugar syrup has come to the one string consistency. 

Chocolate Fudge

Who does not have a weakness for Chocolate? I really wanted to make a choco fudge for a while and thats when I stumbled upon this website and found this simple and yet amazing recipe for Chocolate Cashew Fudge.

I do not even know the name of the blogger but she (I assume, as hardly I know of Men food Blogger) is very sweet and patiently answered all my questions.

Ingredients

Cashewnuts - 150 Grams (Roughly Broken using a Rolling pin)
Condensed Milk - 400  Grams (I used Milkmaid)
Dark Chocolate - 350 Grams (Chopped)
Salt - A pinch
Unsalted Butter - 2 Tablespoon at Room Temperature

Method

Take a heavy Bottom pan and add the Butter,Dark Chocolate,Condensed milk and pinch of salt and stir them well till the chocolate melts. Do this whole process on low flame.

Use a whisk to stir it as it gives a smooth,silky mixture very easily.

Once the chocolate is melted, remove the mixture from the stove and stir in the cashew nuts.

Meanwhile, take a baking tray and place an aluminium foil on it. Now pour the Choco Cashew mixture on the tray.

Set this in fridge for at least 12 hours. In my house, no one was ready to wait till then so started making the pieces within 2 hours and it was little Goey.

So don't do that, allow it to set overnight or 12 hours and cut them into pieces.

Voila, you have a yummy,chewy Chocolate Fudge.

I also added some cashew on top of it. This is optional.

Nutella Rolls/Butter Horns

I regularly follow Priya's and this website. This recipe is an amalgamation of recipes from both of these websites. I liked a recipe in both of these recipes, but was feeling too lazy to make them as two seperate recipe. So selected the best part of both and made this recipe.

Nutella is the filling I used, you can use any filling.

Ingredients

Luke Warm Milk - 3/4 Cup
Dry Yeast - 1/2 Teaspoon
Maida /All purpose flour - 2 Cups
Salt - 1/2 Teaspoon
Melted Butter -2 Tablespoon
Sugar - 2 Tablespoon
Nutella/Peanut Butter/Any Jam - For filling

Method

In a mixing bowl, add the Lukewarm milk, sugar and salt and mix well. To this add the yeast and give it a mix. Cover it and let it sit for 5 minutes or till frothy.

To this yeast mixture, add the Maida,Butter and Knead well in to pliable smooth Dough. It may take 8-10 minutes.

Transfer the dough to a greased vessel and keep it aside for 1 hour or till it is doubled.

Once it has doubled, take the dough and knock it down.

Divide this dough into 12-15 equal portion.

On a floured surface, place the dough and using a rolling pin spread it into a rectangular shape

Using a Pizza cutter or knife , make patterns on one side of the rectangle. On the other side, leave 1/2 inch and place the filling of your choice.

Now start rolling from the side where you have placed the filling. Place these rolls on a greased Baking Tray.

Allow them to raise for 45-60 minutes.

Pre heat the oven for 10 minutes at 200c. Bake these rolls at 200c for 12-15 minutes. Each oven is different, so keep a close eye on the 10th minute.

Once done, remove it from the oven and cool it on a cooling rack. You can grease it with butter, if you want. 

Semiya Kheer/Semiya Payasam

Semiya Payasam is usual Dessert at our home. My hubby is a huge Payasam fan. He asked me to make this during a lazy weekend evening.

It was Yum and quite simple to make.

Ingredients

Milk - 1000ml
Sugar - 1/4 Cup (Adjust as per your taste,mine was not too sweet)
Vermicelli - 1/2 Cup
Cashew - 10
Ghee - 1 Tablespoon
Cardamom Powder - A pinch
Raisins - 4

Method

Heat a pan, add a tablespoon of Ghee and saute the Raisins till it is all puffed up. Remove the raisins, add the cashewnuts and saute till they become little golden in colour.

Remove the cashew and add Vermicelli to the pan and saute for 3-5 minutes or till becomes light golden.

In a pan, add the milk and allow it to boil. Once the milk is boiled, add the vermicelli and cook. It approximately takes 12-15 minutes. Keep stirring it between.

Once the Vermicelli is 3/4th cooked, add the sugar, Cashew nuts,Raisins,Cardamom Powder.

Cook till the vermicelli is done and serve it hot or cold. It tastes great both ways.