Chocolate Biscuit Pudding

Chocolate biscuit pudding

Recipe source-Ria's collection ,you can find the original recipe here.
Easy Chocolate  and biscuit layer pudding.
Prep Time: 30 minutes
Cook time: 5 to 8 minutes
Serves: 5 to 6  people

Ingredients:

1. Marie biscuits,crushed- 200 gms( about 40 biscuits)
2. Butter-100 gms( about 1/2 cup)
3. Milk-1.5 Cups
4. Sugar- 1 Cup
5. Cocoa powder- 3 tbsp
6. Cornflour-2 tbsp
7. Vanilla extract-1 tsp
8. Whipped cream-1 Cup( or as required)

Instructions:

In a mixing bowl,combine together crushed biscuits and butter.Blend with your fingertips until the mixture resembles coarse crumbs.Keep aside.

In a sauce pan,combine together milk,sugar,cocoa powder and cornflour.Mix well until combined.Cook this milk mixture until it turns really thick,stirring continuously.Allow it to cool completely,add vanilla and mix well.

Place a layer of the biscuit crumbs in a large serving dish,or small individual bowls.Add a layer of the prepared chocolate pudding ,repeat layers finishing off with biscuit crumbs.

Top it with whipped cream,if desired.Refrigerated for about 3 to 4 hours.Serve cold.

Chocolate fudge frosting

Chocolate Fudge Frosting


Recipe source : You can find the original recipe here
Easy and delicious ,chocolate fudge frosting.
Prep Time: 5 minutes
Cook time:10 to 12 minutes
Yields: 3 cups( approx)

Ingredients:

1. Cocoa powder- 1 cup
2. Sugar-2 cups
3. All purpose flour-1/2 cups
4. Milk- 3 cups
5. Butter,softened- 1/2 cup
6. Vanilla extract- 1 tsp

Instructions:

In a bowl,combine together cocoa,sugar and all purpose flour using a whisk.

Add milk and butter,mix well until combined.

Cook,stirring continuously on a double boiler until it is thick enough to spread.( adjust the consistency according to your requirement ,as frosting turn slightly thick when it cools down)

Add vanilla extract and mix well.(I also added 1 tsp instant coffee powder)

Allow it to cool a bit before using. 

NOTES

• For best results use good quality cocoa powder.
• You can find the recipe for Eggless chocolate cupcakes here

 

Kerala Vegetable Puffs

Kerala Vegetable Puffs


Spicy Kerala style vegetable masala wrapped with flaky puff pastry.
Prep Time:30 minutes
Cook time: 20 minutes
Makes:6 puffs

Ingredients:

1. Cumin seeds- 1/8 tsp
2. Green chilli, finely chopped-1 or 2 nos
3. Ginger,finely chopped-1/2 tsp
4. Garlic,finely chopped- 1/2 tsp
5. Onion,chopped-1 medium ( 3/4 cup)
6. Red chili powder-1/2 to 3/4 tsp( or according to taste)
7. Turmeric powder-1/8 tsp
8. Garam masala-1/2 tsp
9. Carrot,chopped-1/2 cup
10. Frozen green peas-1/4  cup
11. Potatoes,boiled and cubed-1 medium(3/4 cup)
12. Lemon juice- 1 tsp
13. Pepper powder - to taste
14. Salt-to taste
15. Oil-as required
16. Water-as required
17. Egg,beaten- 1 no( for egg wash-see notes)
18. Puff pastry sheets/squares- 6 nos

Instructions:

Thaw the pastry sheets at room temperature for 30 minutes,or as instructed in the package.

Heat oil in a pan,add cumin seeds and let it splutter.Add green chili ,ginger ,garlic and onion.Saute until onion turns golden brown.

Reduce flame to low, add red chili powder,turmeric powder ,garam masala and 1 tbsp water.Cook for a minute ,stirring continuously.

Add carrot and cook until almost done .Add potato ,green peas and salt to taste.( Add 2 to 3 tbsp of water if required)Mix well and cook for few more minutes.

Switch off the stove,add lemon juice and pepper powder.Mix well.Keep aside.

Preheat oven to 200 Deg C.Line a baking tray with parchment paper or aluminium foil.

Place 1 to 2 tbsp of the prepared masala on a pastry square.Fold it over and seal the edges using a fork.

Brush the beaten egg on top and bake for 15 to 20 minutes or until it turns golden brown.

NOTES

• You can also brush milk on top ,instead of egg wash.

Rice flour jam cookies | Thumbprint cookies | Gluten free recipe

Rice flour jam cookies

Buttery shortbread like cookie filled with strawberry jam.
Prep Time: 10 minutes
Cook time: 10 to 12 minutes
Yields: 28 cookies

Ingredients:

1. Butter- 1/2 cup
2. Sugar-1/2 cup
3. Egg-1 no
4. Vanilla extract-1 tsp
5. White rice flour-1.5 cups
6. Baking soda-1/4 tsp
7. Baking powder-1/4 tsp
8. Salt-1 pinch
9. Strawberry jam-1/4 cup(or as required)

Instructions:

In a mixing bowl,beat together butter and sugar until light and creamy.

Add egg and mix well until combined.

Add vanilla extract and mix well.

Now add rice flour,baking soda,baking powder and salt.Mix just until combined.

Gently knead , just until the dough smooths out.

Preheat oven to 180 deg C,line the baking sheet with parchment paper.

Divide the dough into 1" balls and flatten lightly.Place about 2" apart on the prepared baking sheet.

Use your finger to make a depression in the center of each cookie.Fill each indentation with about 1/2 tsp jam.

Bake the cookies for about 10 to 12 minutes,or until firm on top.It should have a slight golden bottom.

Allow it to cool before removing  from the baking tray,as these cookies crumble easily while warm.

EASY DINNER ROLLS | EGGLESS DINNER ROLLS

Easy dinner rolls


Learn how to make these light and buttery dinner rolls in about an hour.
Prep Time: 50 minutes
Cook time: 13-15 minutes
Yield: 24 rolls
Recipe source:Inquiring Chef,you can find the original recipe here.
Ingredients:

1. Luke warm water- 1 and 1/2 cups
2. Instant yeast-1 tbsp
3. Granulated sugar-2 tbsp
4. Unsalted butter,softened-2 tbsp
5. All purpose flour-4 cups
6. Salt-to taste

For topping

1. Butter,melted- 2 to 3 tbsp
2. Salt- to taste

Instructions:

In a large mixing bowl,combine together warm water,yeast and sugar.Keep aside for 5 minutes or until frothy.

Add butter,salt and 2 cups flour, mix until combined.

Add remaining flour and mix well.Knead to form a soft dough for about 10 minutes.( you can use a stand mixer ,if desired)

Cover the dough using a kitchen towel.Let the dough rise in a  warm place until doubled in volume ,for about 20 minutes.

Punch down the dough and turn it on to a lightly floured surface.

Using a serrated knife cut the dough into two equal parts.Divide each half into 12 equal portions( i halved the recipe and divided the entire dough into 12 equal portions).With lightly floured hands,roll each portion into balls and place it on a greased baking tray ( 9 x 13).

Cover using a kitchen towel and let them rise in a warm place until doubled,for about 20 minutes.

Preheat oven to 180 Deg C.

Lightly brush the rolls with melted butter.Bake for about 13 to 15 minutes or until it turns golden.

Immediately after removing the rolls from the oven ,brush them with remaining butter.

Notes:

• I halved the recipe,and used 1.5 tbsp of sugar and it tasted perfect.Adjust the quantity of sugar according to your taste.

KERALA EGG PUFFS

Kerala Egg Puffs

Makes: 4 to 6 nos
Ingredients

1. Puff pastry sheets/squares- 4 to 6 nos
2. Hard boiled eggs- 2 to 3 nos( cut vertically into two)
3. Onion-sliced- 1.5 cups
4. Ginger and garlic-finely chopped- 1 tsp
5. Curry leaves-chopped- 1 tsp
6. Kashmiri chili powder- 1 tsp
7. Black pepper powder- 1/2 tsp( or to taste)
8. Turmeric powder- 1/4 tsp
9. Garam masala- 1/2 tsp
10. Tomato kechup- 1 to 2 tsp
11. Salt- to taste
12. Oil- as required
13. Egg(beaten)- 1 small( for egg wash)

Directions

• Line a baking tray with parchment paper.Keep aside.Preheat oven to 190 deg C.

• Heat oil in a pan,add onion,ginger,garlic and curry leaves.Saute until onion turns golden brown.( add salt to speed up the process)

• Reduce heat to low, add kashmiri chili powder,black pepper powder,turmeric powder and garam masala.Cook for a minute or two,stirring continuously.Add more salt if required

• Add tomato sauce and mix well.Allow this to cool slightly.Divide this equally into 4 or 6 (depending upon how spicy you like it.)

• Spoon the prepared masala to the center of the pastry square,and place one half of a hard boiled egg on the top.

• Fold all the corners to the center,gently press with your finger to seal.

• Brush the top with egg wash.Repeat the steps for all the puffs pastry squares.

• Place the  puffs on the prepared baking tray and bake for 20 to 25 minutes or until it turns golden brown.
• Serve warm with tomato ketchup,if desired.

Notes

• If you are using frozen puff pastry sheets ,let it thaw completely either overnight in the refrigerator  or for 1 hour at room temperature,before using it.

MUSHROOM MAKHANI | MUSHROOM BUTTER MASALA

Mushroom Makhani

Ingredients

1. Cashew nuts- 8 to 10 nos
2. Cumin seeds- 1/8 tsp
3. Onion-sliced- 1.5 cup
4. Ginger-finely chopped- 1 tsp
5. Garlic-finely chopped- 1 tsp
6. Kashmiri chili powder- 1 to 1.5 tsp
7. Turmeric powder- 1/2 tsp
8. Coriander powder- 1 tsp
9. Garam masala- 3/4 tsp
10. Tomato-chopped- 1/2 cup
11. Kasuri methi / dry fenugreek leaves- 2 generous pinch
12. Water- as required
13. Butter- as required(vegan option -use vegan butter)
14. Oil- as required
15. Salt- to taste

Directions

• Soak cashew nuts in water for about 20 minutes.Keep aside.
• Heat oil in a pan,add cumin seeds and let it splutter.Add onion,ginger and garlic.Saute until it turns golden brown ,over medium low flame.(Onion should get caramelized,you can add salt to speed up the process)
• Now add kashmiri chili powder,turmeric powder,coriander powder,garam masala and 2 to 3 tbsp of  water.Cook for about 2 to 3 minutes ,stirring continuously, until the masala leaves the sides of the pan.
• Add chopped tomato and cook until it turns mushy.Allow this to cool slightly.Add drained,soaked cashew nuts and grind the masala to form a smooth paste.Keep aside.
• In the same pan,heat oil/butter add sliced mushrooms and salt.Cook ,stirring occasionally,until the mushrooms have released their water and are golden brown. 
• Add the prepared masala paste and required amount of water ( i used about 1.5 cups of water).Add more salt ,if required.
• Mix well and cook for about 8 to 10 minutes over medium low flame,stirring well in between.
• Add kasuri methi and mix well.Cook for a minute or two.
• Add chopped coriander leaves and serve.Garnish with ginger juliennes,if desired.

Serve with roti or rice

Notes:

• Add a tsp of butter ,just before serving ,if desired.
• For a better flavor.you can add 2 to 3 tbsp of fresh cream ,while adding kasuri methi ,if desired.