Monday, February 29, 2016

Figgy Pudding




BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

225 gms dried figs
100 gms self raising flour
A pinch of salt
100 gms wholewheat flour
100 gms butter
100 gms brown sugar
50 gms walnuts chopped
1/2 tsp ground ginger
2 eggs beaten
2 tbsp milk
2 tbsp honey


Method:

Soak the figs in water for at least 3 hrs. 
Drain and chop roughly. 
Sift the self raising flour and salt in a bowl, then stir in the wholewheat flour.
Add the margarine in pieces, then rub into the flour until the mixture resembles breadcrumbs. 
Stir in the sugar, walnuts, figs and ginger, then stir in the eggs and enough milk to give a soft dropping consistency. 
Put the honey in the bottom of a well buttered 900 ml pudding basin. 
Spoon the pudding mixture into the basin and then cover the top with greased foil. 
Make a pleat in the center to allow the pudding to rise during steaming. 
Tie securely with string.
Place the basin in a steamer or double boiler. 
Cover with lid and steam for 2 hrs. 
Remove foil and turn the pudding out on into a warm serving dish. 
Serve hot with thin custard.

Sunday, February 28, 2016

Jalebi



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1/2 kg maida
1/2 kg sugar
1/2 kg kesar dissolved in 1 tsp water


Method:

Soak maida in warm water for 24 hrs to form dropping consistency. 
Soak 1/2 kg sugar in 1 cup water and boil to form syrupy consistency.
Remove from gas. Add dissolved kesar and keep aside.
In a flat kadhai, put 400 gms pure ghee on medium flame. 
Put maida mix in jalebi bottle with a round nozzle and press bottle to form rounds in ghee. 
Cook on medium flame on both sides till light pink in colour.
Remove from kadhai and put in sugar syrup for few minutes. 
Remove and put aside in plate. 
Decorate with rose petals. 

Saturday, February 27, 2016

Lawanga Latalu



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

(For six latalus)


For Puri:
Maida - 25 gms
Oil - 1 tsp
Salt - to taste
Water - as required
Oil - to fry


For Stuffing:
Coconut - 1/2 
Pepper seeds - 1 tsp
Elaichis - 2
Sugar - 3 tbsp
Ghee - 3 tbsp


For Sugar Syrup:
Sugar - 250 gms
Water - 2 glassful
Elaichi - 1


For Garnishing:
Cloves and Cherries


Method:

Prepare sugar syrup by heating 250 gms sugar with two glasses of water till sugar dissolves. 
Add elaichi for flavour.
Take maida, salt, oil and sufficient water to prepare hard puri dough. 
Grind coconut, pepper seeds and elaichi in mixer to get coarse pieces.
Heat ghee in a pan. Add the ground mixture and sugar and heat for five minutes till you get a mouth watering aroma. Keep aside to cool. The stuffing is ready.

Make round puris and place the stuffing in the centre. 
Fold the puri border to get a flower shape.
Pin with 2 - 3 cloves so that they don't open
Fry on low flame for 2 -3 minutes till brown.
Dip in sugar syrup for a 1/2 min and remove.
On cooling a smooth powdery is obtained. 
Remains crunchy fresh for a week on storing in an airtight container.


Friday, February 26, 2016

Doodh Puli



BISMILLAH HIR RAHMAN NIR RAHEEM


Karanji shaped rice modaks are called pulis in bengali.


Ingredients:

Milk - 1 ltr
Sugar - 250 gms

For Stuffing:
Grated coconut - 1 cup
Sugar - 1/2 cup
Cardamom powder - 1/2 tsp


For The Outer Cover:
Rice flour - 1 cup
Warm water - little


Method:

In a kadhai, add grated coconut, half a cup of sugar and stir over a small flame till mixture leaves the sides.
Then, add cardamom powder and keep this stuffing aside.  
Heat milk and reduce it to two thirds on slow flame. 
Add 250 gms of sugar and allow it to dissolve completely. 
Now knead the rice flour adding a little warm water and make smooth dough. 
Take a ball, press it on the palm and fill the coconut mixture and make it into small karanji shaped modaks or pulis by closing the edges properly.
Now, add these pulis to the sweetened milk and cook over a small flame for fifteen minutes. Cool and serve.


Thursday, February 25, 2016

Brownies



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

455 gms dark chocolate
50 ml black coffee
225 gms butter
4 eggs
200 gms castor sugar
100 gms ground almonds
100 gms flour
150 gms chopped hazelnuts


Method:

Melt chocolate with butter and coffee, and let cool to room temperature. 
Beat eggs and sugar till slightly fluffy. 
Add chocolate butter mixture and mix till it all turns evenly brown. 
Fold in ground almond and flour. Add chopped hazelnuts. 
Pour batter into greased and lined 7 inch tray. 
Bake at 180 degree celsius for 10 minutes. 
Reduce temperature to 150 degree and continue baking for another 10 minutes.


Wednesday, February 24, 2016

Christmas Brownies



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Granulated sugar - 1 2/3 cups
Butter - 3/4 cup
Water - 2 tbsp
Large Eggs - 2
Vanilla extract - 2 tsp
All purpose flour - 1 1/3 cups
Baking cocoa - 3/4 cup
Baking powder - 2 tsp
Salt 1/4 tsp
Chopped nuts - 3/4 cup
Powdered sugar


Method:

Preheat oven to 350 deg. F. Grease 13 x 9 inch baking pan. 
Combine sugar,butter and water in a large bowl.
Stir in eggs and vanilla extract. 
Combine flour, cocoa, baking powder and salt in medium bowl, stir into sugar mixture and add the nuts. 
Spread into prepared baking pan. 
Bake for 18 to 25 minutes. 
Insert a wooden toothpick in the center and if it comes out slightly sticky, the brownies are ready. 
Let it cool completely. 
Sprinkle with powdered sugar, and cut into bars. 


Tuesday, February 23, 2016

Marble Muffins



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

100 gms chocolate blocks
125 ml milk 
125 gms butter
170 gms sugar
2 eggs
225 gms white flour
5 gms baking powder
65 gms cream


Method:

Preheat the oven at 170 deg celsius and grease one large/ two small loaf tins with oil. 
Line the muffin moulds ( with baking paper on them) in the tin. 
Melt the chocolate in a bowl. 
Warm 50 ml milk and add this to the melted chocolate. 
Mix the butter and sugar until it is thick, fluffy and light in colour. 
Beat in the eggs one at a time. 
Mix together the cream and the remaining milk. 
Add this to the egg mixture. Divide this into two. 
Add the chocolate mixture into one of the halves. 
Spoon the two mixtures into molds and marble it with skewer. 
Bake for 20 minutes.


Monday, February 22, 2016

Creamy Saffron And Cardamom Infused Shrikhand



BISMILLAH HIR RAHMAN NIR RAHEEM


Serves 6 to 8


Ingredients:

Strained yoghurt - 8 cups ( approximately made from 2 ltrs milk or 2 kg yoghurt)
Powdered Sugar - 6 cups
Saffron - 1 tsp ( soaked in 2 tbsp hot milk)
Cardamom powder - 3 tsp
Chopped nuts - optional


Method:

Mix the strained yoghurt with the powdered sugar thoroughly. 
Add the saffron and the cardamom and mix again. 
Serve chilled garnished with chopped nuts. 

Sunday, February 21, 2016

Strawberry Shrikhand




BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Strained Yoghurt ( with all the water drained ) - 4 cups ( approximately made from 1 ltr milk or 1 kg yoghurt)
Powdered sugar -3 cups
Fresh Strawberries - 1 cup + 2 tsp sugar
A few extra strawberries to serve - optional


Method:

Strain the yoghurt completely by leaving to drain overnight or place a weight over it if you are running short of time. 
Puree the strawberries with the sugar. 
Mix the strained yoghurt, pureed strawberries and sugar properly. 
Serve chilled with fresh strawberries. 
You can substitute the strawberries with other fruits like sitaphal, chikku etc. 
While varying the sugar quantity in proportion with the sweetness of the fruits used. 

Saturday, February 20, 2016

Orange Sesame Screens



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:


Sugar - 1 kg
Unsalted butter - 500 gms
Refined flour - 500 gms
Sesame seeds - 500 gms
Orange juice and orange zest (grated) - 500 ml


Method:

Cook butter and sugar together on low flame until sugar melts. 
Add flour and sesame, cook for ten minutes. 
Now add orange juice and cook it for five more minutes.
Take it off the flame and transfer into a cooling pan, chill this for 12 hours
Now remove from refrigerator and spread this paste smoothly on a butter paper.
Bake it at 180 degree for seven minutes and once golden in color remove it from the butter paper.

Best with Chocolate cakes, cheesecakes. 

Friday, February 19, 2016

Chocolate Leaves



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Chocolate (chopped) - 1 block
Water - accordingly


Method:

Fill bottom of a double boiler so that hot water does not touch the bottom of the upper pan.
Do not let the water boil, just let it be plain hot .
Stir chocolate while melting to ensure complete smoothness in the chocolate.
Replace the hot water with same quantity of lukewarm water. 
Stir until the chocolate reaches room tempereature.
Now replace luke-warm water with simmering water of the same quantity, melt the chocolate again.
Take a leaf and brush it with chocolate and keep in a cool place. After chocolate is set remove the leaf. 
Chocoalte leaf garnish is ready.

Best with Mousses and cakes.

Thursday, February 18, 2016

Pineapple Cream Rose



BISMILLAH HIR RAHMAN NIR RAHEEM


Serves 5

Ingredients:

Fresh Pineapple
2 - 3 tsp castor sugar
1 mug of milk cream
2 tsp rose water
1 tsp rose essence and rose petals to garnish.


Method:

Dice the pineapple into small pieces. 
Blend milk cream and sugar in a mixie and add to the diced pineapples. 
Sprinkle rose water and rose essence. 
Garnish with rose petals and serve chilled.

Wednesday, February 17, 2016

Burfi Magaz



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

340 gms khoya ( dried fresh whole milk)
60 gms almonds ( finely chopped)
60 gms pistachios (finely chopped)
170 gms castor sugar or powdered sugar
60 gms kernels of melon seeds ( magaz kharbuza)
4 drops kewra essence or 2 drops itar kewra


Method:

Clean the kernels of melon seeds ( if these are not available reduce the sugar by 15 gms) and gridddle ( tawa) over very slow fire until their raw flavour disappears, add almonds and pistachios and stir for another five minutes. 
Heat the khoya on low flame till dry. 
Remove from the fire and add sugar. 
Mix it thoroughly and cook on very slow fire till the liquid in the khoya sugar mixture dries up. 
Add the chopped almonds, pistachios and kernels of the melon seeds. 
Cook for another few minutes or till it is completely dried. 
Remove from the fire, cool,add 4 drops of kewra essence or 2 drops of itar and spread on a greased plate. 
Roll it out and shape into square. Decorate with silver leaves and allow it to set. 
Cut into neat pieces. Burfi Magaz is ready to sweeten your festival.

Tuesday, February 16, 2016

Biscotti



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

50 gms almonds
25 gms pistas
100 gms cold butter (cubed)
150 gms sugar
250 gms maida
8 gms anise seeds (saunf)
6 gms baking powder
Lemon zest of 2 lemons
2 eggs
1 egg white (beaten)


Method:

Preheat the oven to 150 degree celsius and roast the nuts till golden. 
Blend the remaining ingredients in an electric mixer/blender till they forma soft dough. 
Chop the nuts and add them to the dough. Refrigerate this dough for 20 minutes. 
Once you take it out of the fridge , divide it into three equal portions. 
Shape each portion to look like a rope. 
Preheat the oven to 175 degree celsius. Use a brush to lightly coat each rope with egg white. 
Bake for 30 minutes. 
Once warm, use a bread knife to cut the biscotti in 1/2 diagonals. 
Bake these at 150 degree celsius for another 15 minutes.


Monday, February 15, 2016

Gulab Jamun



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1/4 kg gulab jamun khoya
7 tbsp milk powder
6 tbsp maida or arraroot powder
1/8 tsp soda bicarbonate
1 1/2 kg sugar
1 1/2 tsp rose essence
3 tbsp water


Method:

Mix khoya, milk powder, maida and soda bicarb in water.
Knead into soft dough, till it is smooth.
Mold into round shapes.
Simultaneously heat one and half katori of refined oil or ghee.
Lower the flame and fry the balls till golden brown.
Boil water with three katoris of sugar. Boil till it forms syrup of one string consistency.
Add rose essence to this mixture. Lower flame and add gulab jamuns. Serve.  


Sunday, February 14, 2016

Ice Cream Sandesh



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

 Paneer - 700 gms 
Sugar Powder - 200 gms
Vanilla essence - 4 drops
Almond - 10 crushed.


Method:

Strain paneer overnight in a soft cloth so that no water remains. 
Blend paneer, sugar and vanilla essence in a blender. Grease a square baking vessel with white butter. 
Pour the whole mixture in the vessel, cover it, and put it inside a pressure cooker with half filled water. 
Pressure cook with 3 - 4 whistles. When it cools down, keep it in the refrigerator and set for 3 - 4 hours. 
The sweetmeat is ready. Take it out and cut into small squares, garnish with crushed almonds and serve chilled. 

Saturday, February 13, 2016

Mawa Kachori



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Brown pedha - 250 gms
Maida - 100 gms
Ghee - 100 gms
Sugar - 150 gms
Dry Fruits - cashews, almonds, pistas


Method:

Filling:
In a bowl, take pedha and mash it. 
Take 2 tsp of dry fruits of your choice. 
Chop into fine pieces. 
Mix chopped dry fruits in the mashed pedha and mix well to prepre the filling. 

Dough:
Make smooth dough out of refined flour and keep aside for an hour. 
Mold the dough into kachori shape and stuff it with the filling then deep fry. 
In a pan take sugar and pour a little water into the same. Stir well and make syrup. 
Allow the sugar syrup to cool and then soak the deep fried kachoris in it for five to seven minutes. 
Take them out of the sugar syrup and place in a serving bowl. 
Garnish it with dry fruits and rose petals.