Blueberry Danish

INGREDIENTS FOR MAKING THE DANISH

1 x 375g Packet Carême Butter Puff pastry, defrosted
250g cream cheese
80g caster sugar
1 egg
1 tsp vanilla extract
Zest of 1 lemon
2 x 125g punnet blueberries
1 egg beaten
2 tbsp blueberry glaze

METHOD OF MAKING

Preheat oven to 200c fan-forced (220c non-fan).
For the filling place the cream cheese, sugar, egg, vanilla and lemon zest in a food processor blitz until smooth and well combined ( Thermo mix mix on speed of 4 until combined).
Line a baking tray with baking paper. Lightly dust work surface with flour, unroll pastry and dust with flour.
Roll the sheet of pastry to approximately 39cm x 27cm. Cut the pastry into six squares, transfer to baking tray.
fill the blueberry mixture and and brush the pastry with egg white.
Place it in the the oven for 15 to to 20 minutes until it becomes brown.
Remove from the oven and arrange in the platter, have it during the morning or as an evening tea time.

Please note

You can stuffed the pastry sheet with any stuffing of your choice, weather its fruit mix, fresh fruits or jams or caramels, that is up to your preferences and liking.

Ingredients for making the kiwi Muffins

4 kiwi (medium size) peeled and diced to
2 tbsp chocolate flakes
1 cup total4 cups all-purpose flour
2 tbsp baking powder1 tsp salt
1 cup granulated sugar
1/2 tsp cinnamon
2 egg slightly beaten
2 cups milk
2 tsp vanilla extract
1/2 cup canola sugar for dusting

Method of making

Preheat oven to 400 degrees. Line muffin tins with paper cupcake liners.
Sift flour, salt, sugar, cinnamon & baking power in a bowl and mix well.
Beat together egg, milk, oil & vanilla in a large bowl. Slowly mix in the dry ingredients. Fold in the chopped kiwi.
Spoon mixture into a cupcake liner & fill them to the top. Sprinkle with the raw/sugar.
Bake for approx 25 minutes. Muffins are done when slightly brown & a toothpick inserted into the center comes out clean.

Please Note

As per your own choice you can add the topping its optional.

Strawberry Muffins

Ingredients for making the muffins

2 cups all purpose flour, plus
6nos glazed strawberries
2 tsp baking powder
3/4 tsp salt
1 stick or 1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1-1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup milk
2-1/4 cups diced strawberries, from 1 pint, divided
2 tbsp icing sugar, for topping

Method of making the muffin

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy — that’s okay).
With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set 1/2 cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. (Avoid over mixing)
Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the Icing sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.

Please Note

You can decorate to muffins tip with strawberry fruit glaze, or serve as it is, its all time favorite filling when ever you want to have quick bite.

Chocolate Donuts, Kid’s Favorite

Ingredients for Chocolate Donuts

Chocolate Donuts:

1 cup refined flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup buttermilk

1/2 cup granulated sugar

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla

For Chocolate Glaze

1 cup powdered sugar

3 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla

3-4 tablespoons milk

Method of making the Donuts

Preheat oven to 350 degrees Fahrenheit. Spray a donuts pan well with non-stick cooking spray and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, mix together the buttermilk, sugar, egg, butter, and vanilla until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Spoon the batter into the donuts cavities making sure to only fill them about 2/3 – 3/4 of the way full.
Bake for 8-10 minutes or until a toothpick inserted into the donuts comes out clean.
Remove from the oven and allow to cool for about 5 minutes in the pan. Remove donuts from the pan and transfer to a wire rack to cool.

To make the glaze

In a separate bowl, mix together the powdered sugar, cocoa powder, vanilla, and milk. If the glaze is too thick, slowly add one tablespoon of milk at a time until it has reached your desired consistency.
Dip the tops of the donuts into the glaze and transfer back to the wire rack to cool and allow the Chocolate glaze to harden. Top with sprinkles if desired.(optional as per your liking)

Please Note

Donuts are best eaten the same day, but can be stored in an airtight container for 2-3 days. kids love to have the donuts at any point of time weather they are hungry or not. “Wow Donuts”

Blueberry Donuts

Ingredients of the Blueberry Donuts

1/4 cup milk
1 tsp white or apple cider vinegar
1/4 tsp pure vanilla extract
1/3 cup pure maple syrup or agave or honey
3 1/2 tbsp oil
1 cup refined flour
1/4 tsp salt
1 tsp baking powder
A pinch of cinnamon powder
1/2 cup blueberries mix (Available in the super market)

Method of making the Blueberry Donuts

Combine first 5 ingredients, and set aside. Grease a donuts pan.
mini muffin pan, and preheat oven to 350 F.
Stir together all remaining ingredients except berries, then pour wet into dry once oven is preheated, and stir until just evenly mixed.
Don’t over mix. Either stir the blueberries in very carefully so they don’t break and turn everything purple, or press them in after portioning the batter into the pan.
Bake 10-12 minutes (depending on flour used), or until donuts have risen and batter is no longer wet.
Let sit 5 minutes before removing from the pan. Frost with a basic glaze or you can spread evenly a blueberry fruit glaze on the top of the donuts, which will enhance the presentation of the donuts which is my personnel favorite.

Please Note

You can get the ready mix of the blueberry from any grocery store, mixed it as per your requirements.

Gajar Ka Halwa; Innovation of Punjab

“Gajar Ka Halwa “One of the most popular Indian dessert, which is originated in Punjab, it is a delight during the winter months. Prepare this for special occasions as well as the perfect dessert post regular dinner with the family. mostly been made of Grated carrots, milk, sugar and nuts are stirred and cooked together. Whole lot of nuts make this a great choice to fulfill those post meal dessert cravings.easy to follow recipe for you to create your own innovative dessert.

Ingredients for Gajar Ka Halwa

1 Kg carrot
1 1/2 litre milk
8 Green cardamoms
5-7 tbsp ghee
5-7 tbsp sugar
2 tbsp raisin
2 tbsp pistachio
1 tbsp almonds, shredded
2 tbsp dates, chopped

Making of Gajar Ka Halwa

Peel and grate the carrots.
Simmer in milk with the cardamom until liquid evaporates.
Heat ghee in a heavy pan and add the carrot mixture.
Cook over a gentle flame for 10-15 minutes.
Stir in sugar and continue cooking until the halwa turns deep reddish color.
Stir in dried fruit and serve.

Please Note

You Can add any sort of dry nuts/dry fruits which goes well with this heavenly sweet dish.

Makkar Sakranti Punjabi Dal Khichdi

Ingredients for making the Dal Khichdi

1 Cup Basmati Rice
1/2 Cup Chilka Urad Dal/Split Black Gram Lentil
1 Tbsp Desi Ghee
1/4 tsp Hing/Asafeotida
1 Tsp Cumin Seeds
1 tbsp Ginger+Green Chilli paste/finely chopped
1/2 tsp Turmeric Powder
1 tsp Shredded Ginger
1 tsp freshly chopped Coriander
Salt to taste

Making of the Dal Khichdi

Soak together rice and urad dal for around half an hour.
Take a pressure cooker, add 1 Tbsp ghee to it. When the ghee is warm enough, add hing to it, followed by jeera(cumin seeds).
Let the jeera brown a little, add chopped ginger and chillies. You can also crush together ginger and chillies and make a coarse paste. Add turmeric powder.
Add rice and dal and salt and mix. Add enough water to cook rice and dal, put the pressure cooker lid and cook till 2-3 whistles on medium flame.
Wait till the pressure releases. Open the lid and check weather Khichdi is cooked or wait for another 5 minutes.
All the water should evaporate, and rice and dal should be soft and appealing.
Served hot with homemade desi ghee or butter along with gud/jaggery or til ke ladoo.

Please Note

Khichdi you can serve in any earthenware dish, along with desi ghee/butter, papad, achar, chutney.

Bajre Til Ki Tikki;Makkar Sakranti Special

Bajra Til ki Tikki

Bajra (Pearl Millet) is used to make Mehri, Khichdi, Bhaat (rice) and many other tasty foods. Hot Bajra chapati is much more tempting than wheat flour chapati. But use of Bajra has reduced in this new era but now again people are getting educated and come to know the importance of pearl millet, how nutritious and healthy it is for our daily day to day routine.

Ingredients for Bajra Til Tikki

Bajra flour (Pearl Millet)– 500 grams
Jaggery (Gur) – 150 grams
Sesame (Til) – 100 grams
Oil – for frying (250 grams)

How to make Pearl Millet Sesame Tikki

Dissolve jaggery in 200 grams warm water. Sift millet flour. Add sesame and 1 tablespoon oil. Knead this flour with jaggery syrup.
Heat oil in kadhai.
Take little dough from this kneaded flour and press the dough well with hands. Make lemon sized balls from the dough when smooth. Flatten dough balls between palms and press to make tikkis, 2”-2,1/2” in diameter.
Deep fry them in hot oil. Deep fry 3-4 tikkis at a time.
Turn sides and fry till tikkis turn brown. Keep fried tikkis on a plate and do the same with rest.
Serve and enjoy mouth watering hot tikkis.
Cool and store them in air tight containers.
Eat as a tea time snack or whenever you would like to have.

Please Note

Its very healthy and nutritious snacks you can enjoy at any point of time in day or night.

Traditional Moong Dal Halwa of Split Black Gram

Moong Dal Ka Halwa

Talking about halwa, Moong Dal Ka Halwa is something that wins over any other ones. The reason behind this win is it’s mouth-watering and the taste is beyond expectation. Well, it is one such delicacy that you can prepare for your loved ones on special occasions and festivals. All you need to prepare this delectable dessert is Moong dal, ghee, sugar, cardamom, and milk. Moong dal is high in protein and can be good source for the nutritional requirements.

Ingredients for making the Moong Dal Halwa

3 cup moong dal
1 cup ghee
3 cup water
2 tablespoon chopped almonds
1 1/2 cup sugar
5 green cardamom
1 cup milk
2 tablespoon chopped cashews
2 tablespoon pistachio

How to make Moong Dal Ka Halwa

Soak moong dal for overnight, After that make a smooth paste of dal in a grinding jar. Avoid using water and let the paste be a little thick.
Prepare the sugar syrup and chop dry fruits Once the paste is ready, For the same, add water in a deep-bottomed pan over medium flame and bring it to a boil. Afterwards, add sugar in it and let it simmer for a while. Add cardamom pods in it and let the mixture simmer till it becomes sticky. In the meantime, chop some almonds and pistachios.
Cook moong dal paste with milk or khoya afterwards, take a pan and put it over medium flame and heat ghee in it. Once the ghee is hot enough, add the ground dal paste and keep stirring. When the paste has absorbed the ghee, add milk in it and cook for some time. You can also use khoya instead of milk for better taste. In case you are using khoya, cook for 4-5 minutes; however, if you are using milk, you will have to wait till it becomes thick like a cream. Also, you can add some almond paste in the mixture if you want to make it more creamy.
Cook the halwa with sugar syrup until it dries Finally, add sugar syrup in the halwa and keep stirring until the syrup is dried and the halwa is grainy. Turn off the flame when done and garnish with chopped or crushed pistachios and almonds.
served hot garnished with dry fruits, khoya and rose petals.

Please Note

Very easy and simple recipe to follow enjoyed this fabulous dessert with your loved one,family & friends !!

Milk Cake or Barfi; North Indian Dessert

Khoya Barfi

“Apart from Halwas and Ladoos, one of the most famous Indian sweets are Barfis. One of the yummiest barfi out of the long list of barfis is ‘Milk Barfi’. This easy-to-make barfi is made with simple ingredients such as milk powder, condensed milk, ghee and cardamom powder. Serve this lip-smacking barfi to your friends and family on special occasions like festivals, game nights and kitty parties to enrich their taste buds.”

Ingredients for making the Milk Cake/Barfi

400 gm condensed milk
8 cup milk powder
2 tablespoon ghee
1 cup water
1 teaspoon powdered green cardamom
1 handful pistachios

For Garnishing

Silver vark as required/optional
1 cup almonds

How to make Milk Barfi

Take a large bowl and add milk powder in it along with condensed milk. Make a rigid dough using these ingredients. Once done, keep the dough in freezer and freeze it for at least for 20 minutes.
Take the dough and grate it in a bowl. Keep this grated dough aside for further usage. Take a deep bottomed pan, keep it on low flame and heat ghee in it.
Add the grated dough to this pan with water. Mix well and stir in cardamom powder in the pan, cook this mixture until the water dries out and the mixture accumulates in the center of the pan.
Pour this prepared mixture in a pan and add pistachios to it. Let the mixture cool and cut the barfi into desired shapes. Garnish it with silver vark and almonds and serve!

Please Note

This delicious barfi is also known as ‘Khoya Barfi’ in some parts of India. The huge varieties of barfi includes Carrot Barfi, Besan Barfi, Pista Barfi and many more.