Sweet Popcorn Pizza

Preparation time 5 minutes

Cooking time 5 minutes

Servings 4

 

Ingredients:

Sugar ½ cup

Cream ¼ cup

Butter 2 tbsp

Popcorn 1 bowl

For garnishing:

Mix Nuts roasted

(Cashew Nuts, Almonds, Walnuts, Peanuts)

Chocolate Sauce

White Chocolate Sauce

Colourful Sugar Sprinkler

 

Method:

Take Sugar in a not-stick pan. Spread Sugar well in the pan and put the pan on low flame. When Sugar starts to melt, stir it slowly and let it be on flame to melt completely. When, melted completely, add Cream and Butter and stir slowly and continuously. When it changes the colour to light brownish, switch off the flame.

 

Add Popcorn and mix well. Set in a greased round plate. Leave it to cool down for 10-15 minutes.

 

Unmould from the round plate and arrange in a serving plate.

 

Sprinkle roasted Mix Nuts. Pour Chocolate Sauce and White Chocolate Sauce spreading over it.

 

Garnish with Colourful Sugar Sprinkler.

 

Have You Ever Enjoyed Pizza without usual Pizza Base…!!!

It Is Here…For You…

Chocolaty Sweet Popcorn Pizza…

Bread Pudding of Leftover Sweets

Preparation time 10 minutes

Cooking time 10 minutes

Servings 4

 

Ingredients:

Leftover Sweets                      100 gm

(Kaju Katri, Peda etc.)

Milk                                          1 cup

Cream                                     1 cup

Bread Slices                            10

Dry Nuts mixed                       2 tbsp

(Cashew Nuts, Raisins etc.)

Sweet Bundi                            1 cup

Sugar Caramel for garnishing

 

Method:

Take Leftover Sweet and Milk in wet grinding jar of mixer. Blend it well. Remove it in a pan. Add Cream and put the pan on flame to boil. Stir while boiling to avoid boil over. Boil until it thickens.

 

Cut to remove hard border of all Bread Slices and make square pieces of Bread Slices.

 

Grease baking dish with Ghee or Butter.

 

Arrange half of pieces of Bread Slices on a greased baking dish. Pour half of prepared Sweet mixture all over Bread pieces on baking dish. Sprinkle mixed some Dry Nuts and Sweet Bundi.

 

Repeat to make another layer.

 

Pre-heat oven. Bake for 20 minutes at 180°.

 

After baking, take it in 1 or 2 serving cups. Sprinkle Sugar. Caramelize Sugar with kitchen torch.

 

Serve Fresh and Hot. Also, it can be served fridge cold.

 

After big festive season, all we have some sweets leftover by guests and children.

 

Now you have the simple recipe to make leftover sweets more delicious and sweeter.

 

Enjoy Sweet of Sweets…Pudding of Leftover Sweets…

Achu Murukku / Acchappam / Gulabi Puvvulu / Rose Cookies

Preparation time 5 minutes

Cooking time 10 minutes

Servings 20

 

This Recipe is originated in Southern India. It is Sweet Crispy snack, especially very favourite during Christmas festive season.

 

It is called, Acchappam in Malayalam (Kerala), Achu Murukku in Tamil (Tamilnadu), Gulabi Puvvulu in Telugu (Andhra Pradesh).

 

Because of its shape resembles with Rose Flower, it is known as Rose Cookies.

 

Ingredients:

Rice Flour ½ cup

Refined White Wheat Flour (Maida) 2 tbsp

Powder Sugar ¼ cup

Salt Pinch

Sesame Seeds 1 ts

Coconut Milk 1 cup

Oil to deep fry

 

Method:

Take Rice Flour in a bowl.

 

Add Refined White Wheat Flour, Powder Sugar, Salt and Coconut Milk. Mix well to prepare batter. You can use mixer blender jar or handy blender to mix well and to make it smooth.

 

Add Sesame Seeds and stir to mix.

 

Prepare somehow thick (not very thick, not very watery) batter. The consistency of batter is very important to make it not sticky and make it crispy when fried.

 

Heat Oil in a deep fry pan on slow flame. When Oil is heated, put Murukku mould in heating Oil.

 

Heat Oil in another deep fry pan on medium flame.

 

Put Murukku mould in heating Oil. When mould becomes hot, dip it in to prepared batter. Dip approx ¾ part of the height of the mould to make it easier to release the batter from the mould in to Oil. Batter will stick on the mould.

 

Put the mould with batter in to heating Oil. It will cause bubbles in heating Oil. When bubbles reduce, shake the mould very gently to release partly fried Murukku from the mould. If it is needed, you can use fork or knife to push Murukku gently to release from the mould.

 

(After releasing Murukku, put the mould in heating Oil on low flame to prepare to use it again.)

 

Fry Murukku to light brownish. Flip to fry both sides well.

 

Remove well fried Murukku from the pan.

 

Serve fresh and hot or let it cool down and store to serve anytime later.

 

Make Your Favourite Festival Sweeter with South Indian Sweet Snack…

Shahi Shikanji

Preparation time 5 minutes

Cooking time 10 minutes

Servings 2

 

Ingredients:

Milk 1 cup

Sweetened Condensed Milk ¼ cup

Saffron threads 3-4

Nutmeg Powder Pinch

Mace Blade Powder Pinch

(Javantri in Gujarati)

Cardamom Powder Pinch

Hung Curd ¼ cup

Milk Cream 1 tbsp

Cashew Nuts pieces ½ tbsp

Almonds chips ¼ tbsp

Pistachio pieces ¼ tbsp

Raisins ¼ tbsp

 

Method:

Take Milk and Sweetened Condensed Milk in a pan and put it on medium flame to boil. When it starts to boil, add Saffron threads, Nutmeg Powder, Mace Blade Powder, Cardamom Powder and continue boiling while stirring occasionally and reducing-increasing flame to boil it repeatedly until it becomes thick.

 

Then, leave it to cool down and refrigerate for at least 2 hours.

 

Take it in a blending jar of your mixer. Add Hung Curd and Milk Cream. Just churn it for 5-7 seconds only.

 

Mix Cashew Nuts pieces, Almonds chips, Pistachio pieces and Raisins.

 

Refrigerate it for at least 1 hour.

 

Take it in a serving glass.

 

Garnish with few pieces of Cashew nuts and Pistachio.

 

Serve chilled.

 

Just Chill Out with Chilled Shashi Shikanji…

 

The Royal Gift from the Core State of India…Madhya Pradesh…

Khas Kash Badam ni Khir / Almond Kheer

Preparation time 5 minutes

Cooking time 10 minutes

Serving 1

 

Ingredients:

Ghee 1 ts

Poppy Seeds 2 tbsp

Milk 1 cup

Condensed Milk 2 tbsp

Almond Paste 1 tbsp

Almond Chips ¼ cup

Cardamom Powder ¼ ts

Almond Chips and Holy Basil Leaves for garnishing

 

Method:

Heat Ghee in a pan on low flame.

 

Add Poppy Seeds and roast well.

 

Add Milk and boil while stirring occasionally.

 

Add Condensed Milk, Almond Paste, Almost Chips and Cardamom Powder and continue boiling on low-medium flame while stirring occasionally to prevent boil over until it becomes little thick.

 

Remove it in a serving bowl.

 

Garnish with few Almond Chips and 1 or 2 Holy Basil Leaves.

 

Serve Hot and Fresh.

 

Enjoy Healthy and Energising Almond Kheer.

Tender Coconut Laddu

Preparation time 10 minutes

Cooking time 10 minutes

Servings 5 Laddu

 

Ingredients:

Cream ¼ cup

Sugar ¼ cup

Tender Coconut ½ cup

Coconut Milk Powder 1 cup

Colour Sugar for garnishing

Paper cake cups for serving

 

Method:

Take Cream and Sugar in a pan and put it on low flame. Stir occasionally. When it thickens, add Tender Coconut and continue cooking on low flame for 5-7 minutes while stirring occasionally. Add Coconut Milk Powder and continue cooking on low flame while stirring. When it thickens, remove the mixture in a bowl. Leave it to cool down.

 

If it is not thick enough to be looking lumpy to shape Laddu, add little more Coconut Milk Powder and mix well.

 

Make number of Laddu (balls) of prepared mixture.

 

Coat each Laddu with Colour Sugar.

 

Put each Laddu separately in Paper cake cup.

 

Serve Fresh for better taste. Can serve refrigerated too.

 

Too Tender…Too Creamy…Too Juicy…Just to Swallow…  Tender Coconut Laddu…

Modak Payasam

Preparation time 20 minutes

Cooking time 15 minutes

For 4 Persons

Ingredients:

Milk 3 cup

Sugar 4 tbsp

Fresh Coconut shredded ½ cup

Jaggery 2 tbsp

Cardamom Powder ¼ ts

Rice Flour ½ cup

Ghee 1 tbsp

 

Mixed Nuts for garnishing

 

Method:

Take Milk in a clay pot. Add Sugar and pinch of Cardamom Powder. Put the pot on high flame to boil Milk. Keep it a side to use later.

 

Take shredded Fresh Coconut, Jaggery and pinch of Cardamom Powder in a non-stick pan and sauté it on low flame. When sautéed, leave it to cool down.

 

Then, prepare number of balls of prepared Coconut mixture.

 

Take ½ cup of water in a pan and put it on medium flame. Add Ghee in it. When Ghee is melted and water is hot, remove the pan from flame.

 

Take Rice Flour in a bowl. Add prepared hot water with Ghee gradually as needed to knead semi stiff dough. Knead it very well.

 

Set prepared Rice Flour dough in small modak moulds. Stuff them with prepared Fresh Coconut balls. Prepare all small modak.

 

Put the pot of Milk again on medium flame. When Milk starts to boil, add all prepared Modak in boiling Milk. Boil it until Modak are cooked well. Stir occasionally to prevent Milk boiling over.

 

Leave it to cool down to normal temperature.

 

Add Mixed Nuts.

 

Celebrate Birthday

Of

Our Venerable Lord Ganapatti Bappa

with his

Favourite Modak

prepared in

Kerala Style…Modak Payasam…

Mohanthal

Preparation time 10 minutes

Cooking time 20 minutes

For 10 servings

 

Ingredients:

Gram Flour coarse 1 cup

Ghee 1 cup

Sugar ¾ cup

Milk ¾ cup

Saffron threads 4-5 soak in water

Cardamom Powder ½ ts

Almond chips and Pistachio chips for garnishing

 

Method:

Take ¼ cup Milk in a pan. Add 1tbsp of Ghee. Lukewarm it.

 

Take coarse Gram Flour in a mixing bowl. Add lukewarm Milk-Ghee mixture. Mix very well. Press prepared mixture all around to make its surface hard. Leave it for 1 hour.

 

Crack the mixture not leaving any lump and sieve it thick.

 

Take remaining Ghee in another pan. Melt it on low flame. Add thick sieved mixture and roast it on low flame to pinkish.

 

Add ½ cup Milk and continue cooking while stirring occasionally until Ghee starts to separate around.

 

Leave it a side.

 

Take Sugar in another pan. Add water to cover Sugar in the pan. Put it on low-medium flame, stir it occasionally. Cook it to 2-3 string syrup.

 

Add prepared roasted Gram Flour mixture. Mix well.

 

Add soaked Saffron and Cardamom Powder. Mix well.

 

Take prepared stuff in a flat surfaced steel plate. Spread it well and press making the surface of stuff of the same level and hard.

 

Sprinkle Almond chips and Pistachio chips to garnish.

 

Leave it to cool off.

 

Make cut of size and shape of your choice.

 

Remove pieces and store to serve when you wish.

 

Can be stored at room temperature in an airtight container for 15 to 20 days.

 

MOHANTHAL is a more than traditional Indian Sweet. Even it is referred in the stories of the era of The Lord Krishna, i.e. 5000 years ago.

 

MOHANTHAL is also described and believed to be one of the most favourite sweet of The Lord Krishna.

 

MOHANTHAL is used as one of the offerings to The Lord Krishna.

 

The Lord Krishna is our eternal Friend, Philosopher and Guide through out our lives for thousands of years. So, MOHANTHAL does not need any other reason to be made in our own kitchen by ourselves.

 

So, My All Dear Friends…Just Enter in Kitchen…Now…Go on to prepare MOHANTHAL…

Apple Cup Cake

Preparation time 5 min.

Cooking time 10 min.

Yield 12 cupcakes

 

Ingredients:

Apple 1

Sugar ½ cup

Fresh Butter ½ cup

Wheat Flour 1 cup

Baking Powder 1 ts

Baking Soda ¼ ts

Milk ½ cup

Walnut chopped 1 tbsp

Dried Black Currant 1 tbsp

Walnut pieces for garnishing

 

Method:

Peel an Apple and grate.

 

Take grated Apple and Sugar in a pan and cook on low flame just to melt Sugar. Leave it to cool off.

 

Just melt Fresh Butter and add in Apple-Sugar mixture.

 

Take Wheat Flour, Baking Powder and Baking Soda altogether and sieve. Then, add to Apple mixture and mix well.

 

Add Milk, chopped Walnut and Dried Black Currant and mix well. Cupcake batter is ready.

 

Arrange Cupcake liner on a microwave safe tray. Fill in all Cupcake liner with prepared Cupcake batter to half leaving space in liners to puff up.

 

Garnish each Cupcake with pieces of Walnut.

 

Microwave for 3 minutes at high power.

 

Leave them inside the Microwave to rest for 30 seconds, just half a minute. Then remove out of Microwave.

 

Serve Fresh.

 

What a Healthy Cupcake with Apple Flavour to get out of Boredom.

 

NOTE : IF YOU ARE USING OTG INSTEAD OF MICROWAVE, BAKE FOR 25 MINUTES..

Mitho Lolo – Sweet Flat Bread

Preparation time 10 minutes

Cooking time 15 minutes

Servings 10

Ingredients:

Sugar ½ cup

Cardamom granules of 3-4 cardamom

Whole Wheat Flour 1 cup

Ghee 2 tbsp

Oil to deep fry

 

Sugar Powder and Dry Rose Petals for garnishing.

 

Method:

Take Sugar and Cardamom granules in a pan. Add ½ cup of water and boil on medium flame until Sugar is diluted.

 

Take Whole Wheat Flour in a bowl. Add Ghee and mix well. Knead very stiff dough adding prepared Sugar-Cardamom water gradually as needed.

 

Roll number of thick round Roti of prepared dough. Cut number of small rounds from rolled Roti with a cookie cutter or a lid with sharp edge.

 

Heat Oil to deep fry. Deep fry all small round cuts in heated Oil. Flip occasionally to fry both sides well. Deep fry to dark brownish to make crispy.

 

Arrange them on a serving plate.

 

Sprinkle Sugar Powder over them and arrange 1-2 Dry Rose Petal on each. Pour 3-4 drops of prepared Sugar-Cardamom syrup over each of them.

 

Leave them to cool down to room temperature.

 

Serve anytime later.

 

Make Your Shitla Satam day a Sweet Day with Mitho Lolo…Sweet Flat Bread…

 

(Shitla Satam is a Hindu Festival Day which is celebrated in the name of one of The Hindu Goddess and the day is celebrated as Non-cooking day)

error: Content is protected !!