Love Served Daily

Cooking up Smiles..Across the Miles


43 Comments

Eggless Chocolate Pudding Cake

IMG_4850

A big hello to all of you. Today I am making a skinny (healthy) chocolate dessert. It has no butter, cream and just 2 tbsp. of oil. Its super easy to make and you will end up with a delicious cake topped with chocolate syrup, all in one bowl. That is why its called a pudding cake. You have to try it to believe it, a truly chocolate lover’s delight. 😛

Without wasting any time, lets make this yummy pudding cake. 🙂

IMG_4849

Recipe inspired from here.

Ingredients:

For the Cake:

All purpose flour – 1 cup

Sugar – 1/2 cup

Unsweetened Cocoa Powder – 1/4 cup

Milk – 1/2 cup

Oil – 2 tbsp

Baking powder – 2 tsp

Salt – 1/4 tsp

Vanilla Extract – 1 tsp

For the Chocolate Topping:

Water – 1 3/4 cups

Brown Sugar – 3/4 cup

Unsweetened Cocoa powder – 1/4 cup

Procedure:

  1. Preheat your oven to 350 F and lightly spray an 8 inch square dish with cooking spray.
  2. In a mixing bowl, sift the flour, baking powder, cocoa powder, sugar and salt. Add in the milk, oil and vanilla extract. Mix everything till well combined. Pour this mixture in your baking dish.
  3. Now to make the sauce, take a sauce pan and add the water, sugar and cocoa powder. Mix well to make sure there are no lumps. Bring to boil, stirring occasionally. Turn off the gas. Pour this sauce mixture over the cake batter. Don’t stir the mix after this.
  4. Bake this for 30 – 35 minutes till a toothpick inserted at the center of the oven comes out clean. Allow it to rest 30 minutes before serving.
  5. When the cake bakes, the liquid will settle at the bottom and form a thick sauce.
  6. To serve, cut a slice of the cake, pour the sauce on top and serve with some vanilla ice cream or whipped cream topping, if desired. Enjoy.

IMG_4851

So that is how I made this delicious chocolate pudding cake. Do let me know if you give this a try.

Thanks for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 

 

 

 

 

Advertisements


42 Comments

Malai Chum Chum..A delicious Bengali dessert

IMG_4031

Hello everyone. Today I am sharing my husband’s favorite dessert. I had made it for Diwali (Yeah, in Novemeber, 2015) and this was sitting in my draft for ages. It was high time I published it. It is a popular Bengali dessert that is made with Paneer or Indian cottage cheese. I was happy to finally get it right after a lot of failed attempts. I would like to give the credit for this success to my blogger friend Garima at Cafe Garima. Her no fail Rasgulla recipe is the best one around. Her tips and tricks have helped me make some delicous rasgullas, ras malali and of course this amazing chum chum. Thank you Garima. Do check out her blog..she is truely a dessert queen. 🙂

Without wasting any time, let’s make some Malai Chum Chum

Ingredients:

2% milk – 4 cups (You can use whole milk if you like)

Lemon Juice or Vinegar – 2 tbsp

Sugar – 1.5 cups

Water – 4 cups

Orange food color – a few drops, optional

Mawa (khoya) – 1/4 cup, grated (You can also use sweetend condensed milk for stuffing, skip the sugar)

Sugar – 1 tsp

Cardamom Powder – 1/4 tsp

Sliced pistachio and dessicated coconut for garnish

Method:

  1. Boil 4 cups of milk in a heavy bottomed pan. Once it comes to boil, remove it from the flame. Wait for 2 minutes and then add the lemon juice. Keep stirring continously. The milk will start to curdle and you will notice a green whey. Add some ice cubes and let it rest for 5 minutes.
  2. Place a muslin cloth in a strainer over another bowl and pour over this curdled milk to separate the whey and paneer or chenna. Rinse it well with a few glasses of cold water. This is important to remove the lemony flavor and smell from the paneer.
  3. Tie the chenna in the muslin cloth and squeeze it gently to remove all the excess water. Hang this tied Chenna for about 20 minutes to get rid of all the excess water. This step is very important as any water residue in cheena will cause the chenna balls to break when they are boiled in sugar syrup.
  4. Once the chenna is dry and crumbly, take it out in a plate. To know your chenna is ready for use, take a small portion of this and knead it well for a minute. If you are able to make a ball of it, its ready to use.
  5. Add few drops of orange color to the chenna and knead it well with your palm till you get a good dough. Stop when it starts to leave out some fat or grease on your hands. Thats when you know its done. 10 minutes is a good estimate.
  6. Divide this doough into 10 equal parts or more if you want smaller pieces. Take a portion and make an oval shaped patty with it. Make sure not to make them quite big as they will increase in size when boiled.
  7. Now take a heavy bottomed pan and bring 4 cups of water and the sugar to boil. Once the sugar syrup has come to a boil, drop in the chenna balls, reduce the flame to a medium, cover and cook it for 7 – 8 minutes.
  8. Flip the balls after 8 minutes and cook for another 5 minutes. They are usually done in a total cooking time of 12 – 15 minutes.
  9. Once they are done, transfer them to another bowl and let them cool down to room tempearture. We will stuff them only after they are cold to touch.
  10. To make the stuffing, mix together the grated mawa, sugar and the cardamom powder. You can also stuff these with some sweetened condensed milk if you don’t have mawa.
  11. Once the chum chum have cooled down, cut it horizontaly, very gently so that it opens up like a burger and add a layer of the mawa stuffing. Close it back and do the same with all the pieces. Make sure to handle the chum chum pieces very carefully here.
  12. Finally, roll these chum chum in dessicated coconut and sprinkle some sliced pistachios. Let them chill in the refrigerator for at least 2 hours before serving. Enjoy.

IMG_4441

So here is how i made this delicious and beautiful dessert. Do let me know if you try this out.

Thanks so much for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 

 

 

 


45 Comments

Microwave Pedas (or Milk Fudge)..Quick & Easy..Ready in 15 Minutes

IMG_4010

I cannot believe I am writing my 50th blog post. When I started this blog a few months ago, (First Post) I did not think I would go past 15 posts, but thanks to all the encouragement from friends and family, here I am still sharing some thoughts and some recipes 🙂 I would also like to take this opportunity to thank all of my readers and friends from the blogging world that I have met and connected through my blogging journey. I owe this to you. Thanks for sticking out with me. I really appreciate and value each one of you. 🙂

IMG_4009

For today’s post I am sharing a very easy Indian dessert – Pedas. The traditional method of making Peda is a lengthy process but this is a super easy recipe that’s done in the microwave and is ready to gobble in flat 15 minutes. I recently had to take some Indian dessert to my daughter’s school and this is what I made for her class. It pretty much resembled a milk fudge and was well liked by her non-Indian friends. But my favorite part is how quickly they get ready. So next time you need a quick dessert, try them out. Diwali is almost here and if you are still haven’t made anything, these last minute Pedas are here to your rescue.

IMG_4011

Lets make them together 😀

Ingredients:

Instant Dry Milk Powder – 2 cups

Sweetened Condensed Milk (Milkmaid) – 14 0z can or 395 ml

Unsalted butter or ghee – 8 tbsp. or 1/2 cup

Cardamom Powder – 1 tsp

Garnish – Colored Powdered Sugar and Cranberries (Feel free to use raisins, almonds, pistachios etc.)

Procedure:

  1. Take a microwave safe bowl and melt the butter or ghee.
  2. Next add in the milk powder and condensed milk and mix really well.
  3. My microwave power is 1100 watts. Microwave the mixture for 1 minute, uncovered. Take it out, stir and microwave it for another minute.
  4. After the second minute of cooking, take it out and mix everything well, add in the cardamom powder and put this back in the microwave but this time just for 30 seconds. We need to closely monitor the texture of the Pedas. You do not want them to dry out and at the same out they need to reach a consistency where you can form balls.
  5. After 2.30 minutes of total cooking, take a small portion in your hand and see if you can roll it like a ball. If not, microwave it for another 30 seconds. Since all microwave ovens work differently, you need to check it accordingly.
  6. Finally, mix it really well and let it cool down for a few minutes till they are still warm but being able to form into balls.
  7. Lightly grease your hands and take a small pinch of this mixture and try to form a crack free ball. Flatten it a little to give it the Peda shape and keep aside.
  8. Similarly shape all the Pedas, acting quickly before the mixture cools down. You should be able to get at least 25 Pedas from this recipe, depending on the size.
  9. Dip each of the Pedas in colored powdered sugar and place a cranberry on top. Or use your choice of garnish. 
  10. Let them cool down completely before storing them in an air tight container in the refrigerator. They are best enjoyed at room temperature.

IMG_4008

So that is how easy these are. I hope you will give them a try and let me know if you like them.

I wish everyone celebrating a very happy and prosperous Diwali. Indulge and Enjoy.

Thanks for stopping by.

Love,

Ritu. 🙂


28 Comments

Slow Cooker Kheer..Indian Rice Pudding

IMG_3905

Hello guys. Hope everyone is enjoying the cooler weather and gearing up for the winters. I am of course looking forward to the first snow….but just the first one 😉 Hope the winters this year won’t be as bad as 2015.

Today I am making some delicious kheer or Indian rice pudding in my slow cooker. I am officially in love with my slow cooker. <3. From chicken curry, rajma, soups to this kheer, I have loved everything that I have tried in it. The joy of throwing everything together in the morning and getting a delicious meal in the evening is so rewarding. I plan to share more slow cooker recipes soon, but lets make some delicious and creamy rice pudding today.

IMG_3913

Rice pudding is made by slow cooking the rice and milk together till the rice is well cooked and the pudding is all creamy. The stove top method is quicker but it needs a lot of baby sitting where you need to continuously stir the milk and rice to prevent it from burning. The slow cooker method is my new favorite version. The slow cooking makes the pudding very rich and creamy, minus the effort. 🙂

Let’s make some delicious kheer now

Ingredients:

Basmati Rice – 1/2 cup

Whole Milk – 5 cups

Sugar – 1/2 cup

Cardamom Powder – 1/2 tsp

Chopped Almonds or pistachios – for garnish

Method:

  1. Spray the inside of your slow cooker with non sticky spray. It makes for easy clean up.
  2. Dump the rice, milk, sugar and cardamom powder in the slow cooker. Mix everything well and let it cook on low for 6 hours. You can stir it once or twice in between if you like, scrapping the sides in the process.
  3. After 6 hours, the rice would have cooked completely and the pudding will be nice and creamy. Check to make sure the consistency of the pudding is as per your preference.
  4. Garnish it with chopped almonds or pistachios and serve hot or cold. It tastes delicious either way.
  5. The pudding gets a little thicker when it cools down, just add some cold milk to adjust the consistency. Enjoy

IMG_3908

So that is how I made this super easy and super delicious rice pudding in my slow cooker and loved every bite of it. It had a beautiful pink color to it. I served this with some warm and soft gulab jamun and it was absolutely heavenly. 🙂

IMG_3911

Do give this a try and I am sure you will love it.

Thanks for stopping by.

Love,

Ritu. 🙂


31 Comments

Mango Coconut Ladoo

IMG_3553

How is everyone doing..? My daughter turned three today. Still feels like yesterday we brought her home from the hospital. Its amazing how time flies. We celebrated her birthday today with all her favorite foods – black forest cake, pizza, noodles and of course jalebis. She was all smiles and that is all that mattered. Mommy its my birthday, I am a big girl now…That is all I heard all day today. I wish her all the happiness in the world. My little princess is growing up so fast. 🙂

IMG_3552

Mango is a family favorite fruit and we thoroughly enjoy its short lived presence in our part of the world. I make a lot of dishes with mango as both my husband and daughter loves it. These mango coconut ladoos were born as a result of an experiment and I am so glad I made them cause they turned out delicious. I have used ready made mango pulp here but fresh mangoes are best, when available.

If you are currently celebrating Ganesh Chaturthi and need a quick and delicious treat, this is for you.

IMG_3551

Recipe inspired from here

Lets make some yummy ladoos

Ingredients:

Desiccated or dry coconut – 2 cups

Mango Pulp – 1 cup

Clarified Butter or Ghee – 1 tbsp.

Condensed Milk – 1/2 cup

Cardamom powder – 1 tsp

Dry coconut – 1/4 cup, for rolling

Method:

  1. Take a non stick pan and heat up the ghee. Now add the 2 cups of dry coconut and roast it well for 2 minutes, on low flame, stirring continuously. You can also use fresh grated coconut in this recipe. Just make sure to cook it till it gets fairly dry.
  2. Now add mango pulp and mix well. Keep stirring it until the mixture has dried up to a great extent.
  3. Its time to add in the condensed milk. Make sure the flame is low throughout. Keep cooking till the mixture dries up completely. It should not be sticky. To test if its done, take a small piece of the mixture and let it rest for a few minutes. Try to roll it into a ball. If you are able to form a ladoo, its ready. It took me about 10 minutes to reach that stage. You are looking for a dough like consistency.
  4. Finally, add in the cardamom powder, mix well and turn off the flame.
  5. Let the whole mixture cool down a bit to make sure you can make balls out of this.
  6. Make small round balls and roll it in dry coconut powder. That’s it. Your delicious mango coconut ladoos are ready.
IMG_3550
Do let me know if you try them out.
Thanks so much for stopping by.
Love,
Ritu. 🙂


29 Comments

Eggless Chocolate Brownies

IMG_1572

Hot Sizzling Brownies topped with a scoop of vanilla ice cream is one of my favorite desserts. I have always made them with eggs but I was desperately looking for an eggless version to make for a friend. So when I came across this recipe at Fork And Knives I was impressed. It seemed fairly simple and looked perfect. I went ahead and tried it and the result was just as good. Rich, gooey, fudgy. Just about perfect. Thanks so much for the recipe Remya. I will definitely be making them again. 🙂

IMG_1569

Here is how I made these delicious “not so perfect” squares of chocolaty goodness. 😀

Ingredients:

All purpose flour – 1/2 cup

Unsweetened Cocoa powder – 1/3 cup

Semi sweet chocolate chips – 1 cup

Unsalted Butter – 8 tbsp. or 1/2 cup

Instant coffee powder – 1 tsp

Water – 2 tbsp.

Sweetened Condensed Milk – 1 can, 400 ml

Baking powder – 1/2 tsp

Procedure:

  1. Preheat your oven to 350 F.
  2. Start by melting your chocolate. Mix in the chocolate with the butter and heat this in the microwave till every thing is melted and well combined. Make sure to do this in 30 second intervals to make sure you do not burn the chocolate. This should take about 2 -3 minutes. I prefer to do this in the double boiler method. Bring water to boil in a bigger pan and place a smaller pan on top with the chocolate and butter. Keep stirring till its all melted and one. Let it cool for a few minutes.
  3. Heat up the 2 tbsp of water and add in the instant coffee powder. Mix well. Add this to the melted chocolate mixture.
  4. Finally pour in the can of condensed milk and mix it well with the chocolate mix till all is nicely combined.
  5. Now its time to add in the dry ingredients. Sift the flour, cocoa powder and the baking powder and mix it with the chocolate mixture. Make sure everything is well combined. You can also mix in some chopped walnuts before baking, if you like or top your brownies with your choice of nuts.
  6. Grease well an 8×8 inch baking pan or line it with parchment paper. Pour in the brownie mix and let it cook for about 35 minutes. Do a tooth pick test at the center of the pan to make sure its done.
  7. Let it cool for about 30 minutes before cutting it to get clean edges. I did not have the patience and therefore ended with “not so perfect” squares. The taste was still delicious.
  8. Store any left overs in an air tight container. Make sure to heat it in a microwave before serving. It will taste just as awesome the next day.

IMG_1571

Someone pass on the ice cream please 😛

IMG_1570

Do give it a try. I am sure you will like it.

Thanks for stopping by. See you again soon.

Love

Ritu. 🙂


17 Comments

Kesar Pista Kulfi..An Indian Ice cream flavored with saffron and pistachios

IMG_1410

Summer is currently at its full swing in India and I have been flooded with kulfi pictures all over my social media stream. However, where we live, even though summer is still a few weeks away, I gave in the temptation to make some delicious kulfi this week. One bite and I was transported back in time. It brought back fond memories of how I loved eating Kulfi back home in India. Running outside at the first voice of the Kulfi walas (Vendors) to enjoy this delicacy. Kulfi is different than regular ice cream as its more creamier and denser. Its often served with some falooda and garnished with nuts.

We get all kinds of ice cream here in USA, but nothing compares to the joy of having a fresh kulfi right out of the Matka (Earthen pot). I am so glad I made this because it turned out delicious. 😛

IMG_1408

Here is how I made it.

Ingredients:

Evaporated Milk – 1 can, 12 Oz (See Notes)

Sweetened Condensed Milk – 1 can, 14 Oz

Heavy Cream – 2 cups, chilled

Milk Powder – 1 cup

Cardamom Powder – 1 tsp

Crushed Saffron strings – 1/2 tsp

Finely Chopped Pistachios – 1/2 cup (use your choice of mixed nuts)

Method:

  1. Warm the evaporated milk for 30 seconds in your microwave and soak the crushed saffron to release color. Leave it for about 10 minutes.
  2. Take out the chilled cream from the fridge and whisk it well till swift peaks appear. Make sure not to over mix as it will form butter.
  3. Now its time to mix all the ingredients – evaporated milk, milk powder, condensed milk, whipped cream, cardamom powder and chopped nuts.
  4. Cool this mixture in fridge for at least an hour before putting it in your freezer. This step is very important to prevent ice crystals in your kulfi. The ice crystals form when it takes longer time to set the kulfi. Cooling your mix in the fridge speeds up the process and thus prevents ice crystals.
  5. Pour this mix in your kulfi or popsicle moulds or you can also set this in an air tight container.
  6. Leave it to set for about 6 – 8 hours, or preferably overnight.
  7. To unmold it, dip your kulfi moulds in warm water for about 50 seconds and the kulfi will slide right through.
  8. Garnish it with some saffron strings or chopped pistachios, if you like it and enjoy this Indian delight.

IMG_1407

Notes:

  • If you cannot find evaporated milk, use 1 liter of whole milk for this recipe. Bring it to a boil, and let it cook till it is reduced to less than half. Soak your saffron strings, let it cool and use as in the recipe.
  • Just in case you end up with ice crystals in your kulfi, blend the whole mixture in a blender and set it to freeze again. That should take care of the ice crystals.

IMG_1409

You can also enjoy this kufi with some falooda, sabja seeds and rose / mango syrup. Its as good as a trip to the heaven.

IMG_1414

So here is how I made my Kulfi and relished those wonderful days back home. Why don’t you try it too and let me know if you like it.

Thanks so much for visiting my blog. I hope to see you again soon.

Love,

Ritu.  🙂