June 2018

Basundi is a sweet thickened milk flavored with cardamom powder with addition of dry nuts. You can serve it hot as well as chilled. Here is an instant strawberry basundi which is not just easy to make but really delicious on the tongue as well….time to bring in some festivities!!!

Ingredients:

250 gms Strawberries

1 1/2 cup Milk

1 tbsp Milk powder

1/3 cup Powdered sugar

1/4 cup Strawberry custard powder

1 tbsp Honey

1 tsp Cardamom powder

For garnish:

Few sliced pistachios

Cream

Method:

• Grind strawberries to make the strawberry puree.
• Add small amounts of milk (2 -1/2 spoons) to the custard powder. Keep stirring to avoid lumps. Slowly add all milk. Make sure the milk is cold to avoid lumps. Now add 1 tbsp of milk powder. Stir well.
• Place the custard and milk powder mixture on medium flame and keep stirring continuously till the first boil. Now take the pan off the gas and cool it down to room temperature while stirring continuously.
• Now add the strawberry puree, powdered sugar and honey and mix well.
• Garnish with cream and pistachios and serve chilled.
• Enjoy the instant strawberry basundi within minutes.

This multipurpose butter is so tasty that you will forget the normal Amul butter and will be gladly using it over your cookies, toasts, muffins and several other things whenever you have a hunger pang! A great option for spreading this over any eatables you are packing in your children’s tiffin’s as well.

Ingredients:

200 gms White Butter

A little more than 1/4 cup Strawberry puree

3 to 4 Chopped strawberries

2 to 3 tbsp Honey

Method:

• Bring the butter to room temperature. Now whisk it for a few seconds and add the strawberry puree to it. Mix this well.
• Now add the chopped strawberries and honey as well and mix well.
• Remember not to whisk a lot.
• Once combined well, put the strawberry honey butter in an airtight container and store in the refrigerator. Use it whenever you want to and put it back in the fridge.
• This recipe is ready within 3 minutes only!
• Enjoy!

Some people have a tough time making kids eat fruits, this sandwich is a way of cheating kids and ensuring that they eat something healthy. Well, not just with the kids, even you would love to enjoy this sandwich as your weekend breakfast or your evening tea. It’s refreshing like hell!

Ingredients:

6 slices White bread without the edges

Strawberry honey butter – to spread over the slices (recipe listed separately)

30-40 gms Pineapple chunks

2-3 tbsp Pineapple dices into small squares

3 to 4 tbsp Amul cream

1 to 2 tsp Icing sugar

3 to 4 Sliced strawberries

Method:

• Mix the strawberry dices with the cream and the icing sugar and put aside.
• Take a bread slice and spread the strawberry honey butter over it. Now place the strawberry slices over this evenly. Take another slice of bread and put it over this.
• Now take the cream and pineapple mixture and spread it over this slice of bread, such that it covers all the sides evenly.
• Place the pineapple chunks over this and cover with another slice.
• Serve chilled.

Notes :

If you are having the sandwich within a few minutes after making it, then all the ingredients should refrigerated before use including the pineapple.

If you intend to eat the sandwich later, then saute the pineapple dices in a little oil, cool it down and then mix with the cream and sugar.

This is because pineapple becomes a little sour in taste once stored in the fridge for a long time. Once you saute it with a little oil, that won’t happen if you are eating the sandwich after a few hours.

Try super easy honey cake recipe for a rich, moist honey cake: perfect with a cuppa.Belive me, when you need to pep yourself up after a hard day or a bad mood, there’s nothing which works better than this…

Ingredients:

1 1/4 cup Plain flour/Maida

1 cup minus 2 tbsp Condensed milk

1/2 cup Oil (I used sunflower oil)

1/2 cup Orange juice

3 tbsp Powdered sugar

1 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Orange zest

1 tsp Lemon Juice

1 tsp Vanilla essence

For Syrup:

1/2 cup Water

2 tbsp Sugar

1/4 cup Honey

For topping:

4 tbsp Mixed fruit jam

1 tsp Sugar – 1 tsp

Desiccated coconut – As needed

Method:

• Preheat the oven to 180 deg C. Mix flour,baking powder,baking soda with a whisk to ensure even mixing. In another bowl, mix condensed milk, orange juice, oil, sugar, vanilla essence, lemon juice.
• Add flour and mix well. Add orange zest (orange skin part, grated) and mix.
• Transfer to a baking tray greased with oil and dusted with flour. Bake for 30 minutes or until a toothpick inserted comes out clean.
• Cool down for 10 mins and invert over a wire rack to cool down completely. Trim the sides.
• Prick the cake with tooth pick at various places. Mean while prepare sugar syrup by boiling water and sugar just until sugar dissolves.
• Bring to luke warm and mix honey.
• Heat jam and sugar over low flame in a pan until it melts.
• Over the flat surface of the cake, pour the prepared syrup generously so that the cake absorbs the syrup. Over this, spread the jam to form a thin layer.
• Sprinkle desiccated coconut all over the surface to cover up the jam. Cut into desired shape and serve.

Notes:

Add honey only to luke warm sugar syrup.

Since this cake is super moist because of syrup, jam, this has to be consumed within 2 –3 days (kept inside fridge)

After slicing the cake, you can also pour the syrup so that the sides of the cakes also get generous syrup.

A ridiculously simple ice cream recipe that is also ridiculously delicious! This mango ice cream is done in a blitz (literally!) using only a blender and 3-4 simple ingredients. Trust me, you’ll be amazed, as I was, at how good this ice cream is given how easy and quick it is to make!

Ingredients:

2 ½ Mangoes cut into bigger pieces for puree

½ of 1 mango – cut into smaller squares

400 gms Condensed milk

1 pkt Amul cream (cold and chilled)

1-2 tsp sliced pistachios

Few Chilli flakes

Few chopped Mint leaves

Method:

• Take the bigger pieces of mangoes and make a puree out of them in a blender.
• Beat the cream with a hand beater till it is a little frothy. Add the condensed milk and beat again for a few minutes.
• Now add the mango puree to the cream mixture and again blend with the beater till it is mixed properly. Add the chilli flakes, mint leaves, small mango chunks and sliced pistachios now and mix well with the help of a spoon.
• Pour the mixture in a container and cover with a klean wrap before putting on the lid of the container. Let this freeze for at least 4 hours.
• After 4 hours, take out the ice-cream mixture and blend it all nicely in a blender till it is really light and creamy in texture.
• Now pour it all to the container again and cover with the klean wrap and the lid of the container.
• Let it freeze for about 12 hours.
• Take out your perfect ice-cream scoops after the 12 hours. Your ice-cream will be absolutely ready!

This super easy Mango dip is fresh and fruity! Pair it with chicken tenders, fried shrimp, grilled fish, your favorite chips, salty buns — or anytime you want tropical flair added to your meal. All it takes is just 5 minutes to get this ready.

Ingredients:

1 Ripe mango peeled and cut

Few chunks of raw mango

1 tsp Few cumin seeds

1 tsp Few chilli flakes

2 garlic cloves

1 small piece of ginger

1-2 tbsp Honey

Few basil leaves

Method:

• In a blender combine all the ingredients and blend till smooth.
• Pour it in a bowl and garnish with some mint sprigs and some chilli flakes.
• Serve immediately with your choice of crackers, chips or veggies.
• Store in refrigerator.

Notes:

When you adjust the sweetener make sure to first add all the ingredients and according to your taste add sweetener in the end.

This dip should not be very sweet. It should be salty, tangy and spicy.

This is an easy to follow recipe for making Mango Custard and definitely pleases the crowd. A nice blend of white chocolate and mango, you wouldn’t have imagined such a delightful mango custard recipe with a touch of the sinful – chocolate.

Ingredients:

1 Ripe Mango

5 tsp Mango puree

1 cup Grated White chocolate

1 1/2 tbsp Vanilla custard powder

1 cup Milk

1 cup Fresh cream

For garnish:

Few roasted sesame seeds

Grated white chocolate

Few mango chunks

Few mint sprigs

Method:

• Peel mango. Take custard powder in a bowl. Add milk and whisk well.
• Heat a non-stick pan. Put custard mixture in it and cook till it thickens. Keep stirring once a while.
• Deseed and roughly chop peeled mango. Divide it between four individual ramekin molds.
• Add cream to custard and mix well. Switch off heat and transfer the custard into a bowl. Add chocolate and mix well till chocolate melts.
• Add mango pulp and mix well. Pour the custard mixture over the mango pieces in the molds and refrigerate for 2-2½ hours or till set.
• Garnish with some cream and mango chunks, white chocolate, roasted sesame seeds and mint. Serve and enjoy this delicious treat in every single mango season.

Chocolate & dry fruits Covered Mangoes are an easy and healthy treat to satisfy your sweet tooth! With only 3 simple ingredients, this delicious snack comes together in no time and is perfect for on the go.

Ingredients:

6-10 Mango chunks (mango chopped in big perfect squares)

3/4 cup Dark chocolate

1 small bar of white chocolate (for garnishing)

Few chopped Pistachios

Few roasted sesame seeds

Few chopped Peanuts

Method:

• Chill the mango chunks in the fridge for at least 45 minutes. In a small microwave safe bowl, heat the dark chocolate for 45 seconds. Give it a quick stir and continue to microwave in 20 second intervals, stirring each time until all the chocolate is melted. Melt the white chocolate also the same way. You can also melt the chocolate in a double boiler.
• Dip each mango piece into the dark chocolate with the help of a spoon, scrape off any excess chocolate on the side of the bowl and lay on a sheet of wax paper. Sprinkle the chocolate with the chopped pistachios, peanuts and sesame seeds as you like them.
• Allow to cool to room temperature and store in the fridge.

Whenever you crave for something sweet, what’s more easy and not-so-guilty sweet treat than this?

My folks proclaimed these the BEST cinnamon rolls they’ve ever had! Tender dough with lots of warm cinnamon, zesty orange and gooey sugar swirls… It’s no wonder they’re irresistible!

Ingredients:

For the dough:

¾ cup warm nonfat milk

½ tbsp unsalted/salted butter, melted

2 tbsp sugar

½ tsp salt

2 ¼ tsp dry yeast

2 – 2 ½ cups whole wheat flour

For the filling:

6 tbsp sugar

2 tsp ground cinnamon

½ tbsp unsalted/salted butter, melted

1 tbsp Orange zest

Method:

• Lightly grease a 9”-round cake pan with some butter. Set aside.
• In a large bowl, stir together the milk, butter, sugar, and salt. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in 1 ½ cups of flour. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.
• Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest while preparing the filling.
• To prepare the filling, stir together the sugar and cinnamon in a small bowl.
• On a clean, well-floured surface, roll the dough out into a 16×10” rectangle. Brush with the melted butter, leaving a 1” border on the two longer sides. Sprinkle with the cinnamon sugar and the orange zest, leaving a 1” border on the two longer sides again. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the ends to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.
• Slice the log into 12 pieces using a thread or a sharp serrated knife. Place the rolls into the prepared pan, and cover the pan with a clean towel. Set the pan in a warm, draft-free spot, and let the rolls rise for 30-45 minutes or until doubled in size.
• Preheat the oven to 180 degrees C. Bake the orange and cinnamon rolls for 18-22 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.

With an exploding center, these lemon lava cakes really are the spectacle! These desserts pair zingy lemon sauce with a light lemon sponge and if you love lemons, what else would make for a lovely summery dessert treat? This little cake erupts like the a gigantic Mount, with a zingy hot lemon curd. It’s a dessert with attitude: a punchy lemon flavor and an exploding center.

Ingredients:

For the lemon curd:

Juice of 3 lemons

200g caster sugar

2 eggs

50gms cold butter, cubed

For the sponge:

100g soft salted butter, plus extra to grease the ramekins

80g caster sugar, plus 1tbsp to dust the ramekins

2 eggs

2 tbsp whole milk

Zest of 3 lemons

100g plain flour

Method:

• Place all the ingredients for the lemon curd, apart from the butter, in a medium saucepan on a gentle heat and whisk continuously for 5-8 minutes, or until the mixture thickens. Whisk in the butter, cube by cube.
• Take off the heat once all the butter has melted. Pour into a wide bowl and cool for 20-30 minutes, or until it reaches room temperature. Pour into a disposable piping bag or a heavy-duty food bag, and refrigerate until using.
• Preheat the oven to 200°C. Butter the ramekins and dust with sugar. In a bowl, beat the butter and sugar until fluffy. Lightly beat the eggs and gradually add them to the mix, beating all the time, then add the milk and zest.
• Sift the flour into the mix and incorporate well. Divide the batter between the ramekins until just over half full. Take the piping or food bag, snip off a corner, insert the tip into the center of the batter in each ramekin and pipe in the curd until two-thirds full.
• Place on a baking tray and bake for 15-20 minutes, or until the tops are golden and spring back when touched. Immediately run a knife around the edges of the cakes before turning them out onto plates. Serve straightaway.

Top tip

Make sure you don’t let the curd boil, as this will make it split and give it an eggy taste. The leftover lemon curd is delicious swirled into yogurt.