Instant Rasmalai

rasmalai

Preparation time: 5 – 10 mints
Serves – 4

Ingredients
8 ready made rasgullas
4 big scoops vanilla ice cream
½ cup milk
¼ tsp chat masala
¼ tsp cardamom powder
1 tbsp thinly sliced nuts
4-5 strains of saffron

Method

  1. Take 4 scoop ice cream in a microwave proof bowl.
  2. Microwave ice cream for 30 seconds on high temperature.
  3. Now take it out and whisk it till smooth now add milk, chat masala, cardamom powder, saffron and thinly sliced nuts into it.
  4. Mix it well.
  5. Now squeeze out excess sugar syrup from rasgullas and add it to ice cream mixture.
  6. Just shake the bowl slightly so that all rasgullas are well covered in ice cream mixture.
  7. Now refrigerate it for 1-2 hours and enjoy it chilled….

Rasmalai is of Bengali origin and mainly consumed in Bangladesh, India and Pakistan.

Caramelised Walnuts (Nuts)

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Preparation time: 5 mints
Cooking time: 5 mints

Ingredients
1 cup walnut halves/pieces (or your choice of nuts)
¼ cup white granulated sugar
1 tbsp water
¼ tsp salt
¼ tsp chat masala
¼ tsp sweet chilli powder

Method

  1. Take walnuts, sugar and water in a non-stick pan.
  2. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
  3. Once sugar is melted and nuts are coated turn off the heat. Add salt, chat masala and chilli powder to it and give it a mix.
  4. Now transfer nuts immediately onto a sheet of parchment paper and separate the nuts right away.
  5. The coating will harden in minutes, you can transfer them to a bowl and enjoy!

These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.

Rice Flour Chocolate Cake (Glutenfree)

Preparation time: 15 mints
Cooking time: 30 mints
Serves: 4

Ingredients
¾cup rice flour
2 tbsp unsweetened cocoa powder
½ cup brown sugar
½ tsp baking soda (I have used eno fruit salt)
¼tsp salt
1 small egg (optional)
2 ½ tbsp oil
½ cup water
½ tspn vinegar
1 tspn butterscotch essence
¼ cup milk chocolate sauce

Method

  1. Preheat your oven to 175°C. Place oven rack in center of oven.
  2. In a large mixing bowl add rice flour, coco powder, salt, sugar, baking soda. Mix it well.
  3. Now, add all wet ingredients and mix it well.
  4. Lightly grease pan ( I have used 4.5 inch round pan) and pour the mixture in it.
  5. Place it in oven and let it bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  6. Remove the cake from oven and let it cool around 30 minutes.
  7. Now pour chocolate sauce over the cake. Leave it for 5 minutes and enjoy…

To make this a regular cake replace rice flour with plain flour and to make this cake eggfree just don’t use egg….

Lahori Rabri Falooda

Rabri FaloodPreparation time: 5 mints
Cooking time: 10-15 mints
Serves – 4

Ingredients
1 can evaporated milk (370ml)
400ml milk
1 cup falooda sev (vermicelli)
3 tbsp sugar
1 tbsp basil seeds (tukmaria)
1 tsp cardamom powder
¼ cup sliced almonds
¼ cup sliced cashews
8 scoop vanilla ice-cream

Method

  1. Soak basil seeds in water for about 30 to 40 minutes once they swell drain and keep aside.
  2. Cut vermicelli in small pieces.
  3. Take milk, evaporated milk, vermicelli (you can use any type of vermicelli. I have used wheat vermicelli) and sugar in the non-stick pan. Let it come to a boil on medium heat.
  4. Add almonds, cashews and cardamom powder to it. Lower the heat and let it simmer while stirring continuously (approx. 10 minutes).
  5. Once cooked, let it cool and refrigerate for 2 to 3 hours.

Assembling

  1. Once chilled take a serving glass.
  2. Add 1 teaspoon basil seeds to it and pour 1 heaping scoop vermicelli milk to it.
  3. Add one scoop of vanilla ice-cream to it and repeat the step.
  4. Serve immediately.

Once assembled must be served immediately. But you can prepare different elements (like soaking basil seeds and boiling milk) ahead of time. Keep it refrigerated and assemble right before serving.

Carrot and Walnut Cake

Carrot-cake

Preparation time: 5-10 mints
Cooking time: 30-35 mints
Serves: 8

Ingredients
1 cup plain flour
2 tbsp corn flour
1 cup shreded carrot
1 cup chopped walnut
1/4 cup raisins
3/4 cup sugar
1/4 cup melted butter
1/4 cup yogurt
1 tsp cinemon powder
1 tsp all spice mix
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup hot water

Method

  1. Preheat your oven to 180°C. Place oven rack in center of oven.
  2. In a large mixing bowl add plain flour, corn flour, cinemon powder, all spice powder, salt, sugar, baking powder and baking soda. Mix it well.
  3. Now, add all wet ingredients and mix it well.
  4. Add carrot, walnut and raisins and give it a stir.
  5. Lightly butter your cake pan and pour the mixture in it.
  6. Place it in oven and let it bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Remove the cake from oven and let it cool and enjoy…

Any eggless cake that over-does the leavening agent in an attempt to get a light fluffy cake, usually just end up tasting like baking soda.

Microwave Milk Cake

milk cakePreparation time: 5 mints
Cooking time: 3-4 mints
Serves: 1

Ingredients
1/2 cup semi skimmed milk powder
1/2 tbsp unsalted butter
3 tbsp milk
2 tsp sugar
3-4 saffron threads

Method

  1. Take butter, milk and saffron in a microwave proof bowl. Place it in microwave for 30 seconds on high heat. Take it out and stir it, place it again in microwave for 30 seconds or until milk and butter are well combined.
  2. Add milk powder to the mixture and stir it well. Place it back in microwave for 1 minute on high heat. Stir it well and place it back for another minute or until it’s thicken.
  3. Now add the sugar in it and mix it well until well combined.
  4. Serve it on a plate.

Make it low-calorie or sugar free dessert by using sweetener instead of sugar.

Hazelnut White Chocolate – Christmas gift idea

Hazelnut White ChocolatePreparation time: 5-7 mints
Cooking time: 3-4 mints
Makes: 4 pieces

Ingredients
100 grm good white chocolate bar
1 tbsp roughly chopped hazelnut
2 tsp chopped raisins
1 tsp butter
1/4 tsp chat masala
1/4 tsp cinnamon

Method

  1. Place chopped hazelnut on a microwave proof plat and spread it. Sprinkle chaat masala on it and microwave it for 2 minutes on high heat. Keep it aside.
  2. Take white chocolate in a microwave proof bowl, place it into microwave on high hit for 30 seconds. Stir it and place it back into microwave for another 30 seconds on high heat. Follow the same until chocolate is completely melted.
  3. Now add 3 tspn hazelnuts to chocolate along with cinnamon and butter. Mix it well.
  4. Take a table-spoon of mixture and pour it on plastic covered plate, garnish it with remaining hazelnuts and raisins. Follow the same for the rest chocolate mixture.
  5. Now place the tray in freezer for 15 minutes and enjoy.

Butter is optional in this recipe. I feel it gives shine to chocolate that is the reason I have used it.

Winter Wonder Bite – Christmas gift idea

Winter Wonder BitePreparation time: 5-10 mints
Cooking time: 5 mints
Makes: 6 pieces

Ingredients
1/4 cup date spread
1/2 cup shredded dry coconut
1 tbsp charoli (Buchanania lanzan)
2 tbsp shredded almond
1 tsp poppy seed
1 tsp clarified butter (ghee)
1/2 tsp all spice mix

Method

  1. Take clarified butter in a microwave proof bowl, place it into microwave on high hit for 2 minutes. Once ghee is melted add poppy seed and shredded coconut in it and place it back into microwave for another 2 minutes on high hit.
  2. Now add date spread, charoli, 1 tbsp almond and all spice mix in it. Mix it well and place it back into microwave for 1 minute on high hit. (If you can not get hold of date spread just take 1/2 cup of dates and saute it in a pan on medium low heat with a teaspoon of ghee until it become paste alike and use it)
    Winter Wonder Bite
  3. Let it cool for a while and make bite size balls or you can give different shape by placing it in a silicone mould as you can see in above picture. Garnish it with remaining almond. Place ready balls into freeze for 1 hour to set and serve.

Dates are rich in dietary fibre, iron content and being high in sugar level, they help to boost energy level instantly.

Eggless Chocolate Cake

Chocolate Cake

Preparation time: 5-10 mints
Cooking time: 30 mints
Serves: 8

Ingredients
1½ cup all purpose flour
1 cup sugar
¼ cup sifted unsweetened cocoa powder
1 tsp baking powder
¾ tsp  baking soda
¼ tsp salt
½ tsp cineman
1 tsp coffee
1/3 cup melted unsalted butter (if you use salted butter then omit salt from recipe)
1 cup warm water
1 tbsp lemon juice / vinegar
1 tsp vanilla extract

For chocolate frosting:
170 grm semi-sweet chocolate (chopped)
180 ml heavy cream
1 tbsp unsalted butter (optional) (using butter will give shine to your frosting)

Method

  1. Preheat your oven to 177°C. Place oven rack in center of oven.

  2. Take a big mixing bowl and stir all the dry ingredients together. Stir it well.

  3. Now, add lemon juice, vanilla extract to warm water and pour it in to the dry cake mixture. Also add butter to cake mixture and mix it well until well blended.

  4. Pour ready cake batter to greased cake tin and cook it in oven for 30 mints or until a toothpick inserted in the center of the cake comes out clean.

  5. Remove it from oven and place it on a wire rack to cool.

  6. To prepare our frosting, place chopped chocolate, cream and butter in a microwave bowl.

  7. Heat it in microwave over high heat for two minutes. Now whisk it and put it back in microwave for 30 seconds and repeat the process until the chocolate is completely melted and you can incorporate it fully into the cream. Let stand at room temperature until it is of pouring consistency.

  8. Now pour the frosting over the cooled cake. Let stand until frosting has thickened. Once frosting is set remove the cake from cake tin and serve.

Serving Suggestions:
you can serve this cake on its on or with a dollop of whipped cream.

To serve this cake hot, place serving portion on a microwave proof plate and microwave it for 30 sec. on low heat and serve it with a scoop of ice-cream.