Dates with Oats Delight

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A scrumptious and healthy dessert is the perfect way to finish a family meal... !!! 

Ingredients:

1 cup Oats

1/2 cup finely chopped dates

2 tsp ghee

1 ½ cup milk

½ cup water

2 tbsp sugar or to taste

1 medium sized banana, mashed

10-12 almonds, crushed

Method:

• Heat the ghee in a pan add the oats and sauté on a medium flame for 5 to 7 minutes or till it releases flavour.
• Add the milk, water, dates and sugar, mix well and simmer till the sugar melts, while stirring continuously. Add almonds and cook for 5-7 min.
• Remove from the flame, add the mashed banana and mix well. Serve hot garnished with nuts.

Oats and Chocolate Trifle Pudding Jars

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Yummy fancy mini pudding jars filled with healthy Oats, Chocolate cake and crunchy Oreo ….

Ingredients:

Chocolate cake crumbs

Oreo cookies crushed

Chocolate vermicelli (optional)

For Oats Pudding:

1/3 cup oats

200 ml milk

1 ½ tsp corn flour

½ tsp vanilla essence

1/2 tbsp sugar or to taste

A pinch yellow color (optional)

Method:

• Mix all ingredients for oats pudding in a pan.
• Cook on medium heat while stirring continuously.
• Cook for 3-5 min till get desired consistency. Leave aside to cool.
• To layer pudding: evenly spread cake crumbs at bottom, add oat pudding and top with crush Oreo mixture. Repeat the layers and garnish with vermicelli or Oreo slice.

Yog-oats and Fruit Punch

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No-cook, healthy and delicious recipe can be enjoyed any-time. Grab your glass soon..... 

Ingredients: 

1/2 cup Oats

1/2 cup Yogurt

150 ml mix fruit juice

Chopped mix fruits

2 tbsp finely chopped almonds

1 tbsp crushed corn flakes (optional)

Method:

• Add oats and mix fruit juice in a bowl. Soak overnight in fridge or 5-6 hours.
• Before serving add in yogurt, mix fruits and almonds.
• Top with corn flakes and enjoy.

Mango Yogurt with Cardamom

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A luscious, flavorful and healthy dessert prepared by blending mangoes and yogurt….

Ingredients:

2 mangos, peeled and chopped

3 cups of plain thick yogurt 

Powdered sugar to taste

1/4 tsp cardamom powder

Chopped pistachios

Few mint sprigs

Method:

• Combine mango, yogurt, cardamom powder and sugar in a blender or food processor. Process till smooth.
• Empty it out into a freezer safe bowl, cover and keep it in the freezer.
• After an hour, take it out and whisk vigorously (or use a hand blender) to break up the crystals.
• Transfer frozen mixture to the airtight container and chill in freezer for at least 3 to 4 hours.
• Before serving top with chopped pistachios and mint and let stand at room temperature to soften slightly before serving.

Oreo Cheesecake Shots

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Easy to prepare, rich and creamy Cheesecake with Oreo cookies…. A yummy treat!!!

Ingredients

For the Crust

60 g Oreo biscuits without filling or digestive biscuits

1 ½ tbsp melted butter

For the Filling:

155 g cream cheese, softened

1/2 cup whipping cream, whipped

1/3 cup + 1 tbsp castor sugar

3-4 Oreo cookies

1/2 tsp vanilla essence

1 tsp lemon juice

Method:

• For crust, put the cookies in a zip bag and crush them with a rolling pin until fine crumbs.
• Take out the mixture in a bowl and stir in melted butter until well mixed.
• Spoon the mixture in each shot glasses, press down and keep in fridge to form a hard crust.
• For filling, beat the whipping cream until soft peaks. And set aside.
• Now roughly crush remaining 4 oreo cookies with a rolling pin. Keep aside.
• In a bowl add in cream cheese, sugar, vanilla essence, and lemon juice. Stir until well combined. Add in whipped cream and whisk gradually until mixed.
• Finally add crushed oreos cookies and lightly mix to combine.
• Now spoon the individual glasses with the filling, press a little and make the top smooth. Chill them in the refrigerator overnight or till well set.
• Top with chocolate chips and Oreo cookies and serve chilled.

Baked Cinnamon Doughnuts

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Soft and yummy baked doughnuts with cinnamon-sugar topping…

Ingredients:

1.5 cups flour + 1/3 cup for kneading

1/2 tbsp dry active yeast

1 tbsp milk powder

1/2 cup milk

60 gm butter, soft and cut in small cubes

1/4 tsp salt

5 tbsp sugar

1 tsp vanilla essence

For Topping: mix together 1 tsp cinnamon powder + 1/2 castor sugar

Method:

• In a bowl, shift 1.5 cups flour, add milk powder, salt and mix.
• Use warm milk and mix in sugar and yeast and keep aside for 5 min.
• Add yeast mixture to flour and mix well. Mix in vanilla essence and butter.
• Using remaining1/3 cup flour little at a time, knead the sticky mixture until smooth.
• Place the dough into a greased bowl and cover and leave for 1 hour till it doubles in size.
• On floured surface, roll the dough into 1/2 inch round disc.
• Use doughnut cutter or any lid to cut out into the shape.
• Place doughnuts on greased baking tray with leaving space in between and leave for another 15 min.
• Bake in preheated oven at 200 deg.C for 10 min or till turn golden brown.
• Brush some melted butter on each of them and roll into castor sugar and cinnamon mixture till well coated from all sides.

Strawberry and Grape Parfait

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Welcome summer with the yummy and healthy Parfait….

Ingredients:

10-12 Grapes, chopped

8-10 Strawberries, chopped

1/2 cup Hung curd or Greek yogurt

1/4 cup Granola

Shredded coconut (optional)

Method: 

In individual glasses, place a layer of granola at the bottom, then strawberries, add a layer of yogurt, and repeat same with grapes.

Sprinkle a tsp shredded coconut on top and set glasses to chill and then serve.

(Amount of ingredients and layering of fruits depends on your choice)

Colorful Coconut Ladoos

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Surprise your guests on this Holi with these Colorful ladoos prepared by giving an easy twist to a very simple recipe …

Ingredients:

1 cup condensed milk

1 cup Desiccated coconut powder  + for rolling

Pistachios for garnishing

Colors of your choice 

Method:

• In a pan, mix together coconut powder and condensed milk and cook on a slow flame till the mixture leaves the sides of pan (approx 5-7 minutes).
• Separate the mixture on greased plate into equal portion according to the size of ladoos.
• Add a drop of color to each portion and with oiled hands make ladoos.
• Roll the ladoos in coconut powder and add pistachio flakes on each of them. 

Lemon Tarts

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Small tart shell filled with lemon flavor topping is a wonderful treat after any meal….

Ingredients:

For tart shells

1 cup flour

1/2 cup white butter

A pinch salt

2-3 tbsp ice-cold water or just enough to combine

For the lemon filling: (For 8-10 tart shells)

1/2 cup lemon juice

2 tbsp flour

2 tbsp corn flour

2 tbsp butter

3/4 cup sugar

2-3 drops yellow color

4 tbsp cold water

Method:

• Sieve the flour and salt together. Rub butter into the flour with finger tips till you get crumbly mixture. (If using yellow or salted butter add 1/2 tbsp sugar)
• Knead lightly with cold water to form dough. (Don’t over work)
• Wrap in a damp cloth or cling film and refrigerate for 15-20 min.
• Roll out tart dough into 1/4" thick. Cut into small tarts with cutter or any lid.
• Press into small tart shells and prick them with fork all over.
• Bake at 200 deg C for 10-15 min. (Keep watch after 10 min)
• Once the shells are ready, keep aside to cool.
• Mix all the ingredients for the filling and microwave at 100% power for 4-5 min or till thick. Keep stirring after every min.
• Cool it and fill the mixture in tart shells.
• Garnish with cherries or sweet cream and serve.

 

Oats and Peanut Laddus

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Delicious and healthy laddus prepared from oats, peanuts mixed with jaggery.

Ingredients:

1 cup oats

1 cup roasted peanuts

2 tbsp white sesame seeds/til

1 tsp roasted flax seeds (optional)

1/2 cup jaggery

1 tbsp melted ghee

1 tsp cardamom powder

Method:

• Coarsely grind roasted peanuts and keep aside.
• Separately dry roast sesame seeds and oats for 3-4 min or till both turn light brown.
• Mix together roasted oats, seeds, grated jaggery and crushed peanuts.
• Add melted ghee and cardamom powder.
• Mix well while mixture is quite warm and make small balls.
• Serve and store in an airtight container. Consume within a week.

Mango Cream Delight

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 Treat your guest with a delightful dessert made with whipped cream and mango…

Ingredients:

100 ml sweetened whipped cream

1/4 tsp gelatin

1/4 cup warm water

6 tbsp mango squash

1 tbsp corn flour in 1/4 cup water

Chopped mango pieces

Method:

• Mix gelatin in warm water, mix well and keep aside.
• Whip cream with electric beater to soft peaks. Gently fold gelatin mixture in cream.
• Fill in a piping bag with big nozzle and keep in fridge for 1/2 hour.
• Heat cornflour mixture and mango squash in a pan till thick consistency. Keep aside to cool.
• For individual serving, take shot glasses, layer cream from piping bag and then spread 1 tbsp mango squash and repeat to get 3-4 layers.
• Keep in fridge for 2-3 hours to set.
• While serving, top with chilled mango pieces.

Sending to Merry tummy  

Sending to Saju's taste and Simply tadka

                                               

Jelly Custard Pudding

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Delectable pudding made of layered jelly and custard with colorful fruits… A yummy Treat!!!!

Serves 4

Ingredients:

1.5 cups milk

1 ½ tbsp vanilla custard powder

2 tbsp sugar

1/2 packet jelly

1 cup chopped fresh fruits or cocktail fruits

Method:

•  In a bowl, combine half-cup cold milk and custard powder. Mix well to get lump free mixture and keep aside.
• Heat the milk in a deep pan, when bubbles form at the sides, add sugar and stir and bring to boil.
• Add the custard and milk mixture to boiling milk and mix continuously till it is thick and coats back of the spoon. Keep aside
• Make half of jelly according to the instructing given on packet.
• Cool the mixture for 5 min then pour in individual glasses. Keep aside for setting.
• Once the jelly set, layer custard in the glasses.
• Top with chopped fruits of your choice and keep in fridge for half an hour and serve chilled.

  

Sending this to Kid's delight, Valli's page

Watermelon balls with Granola Crumble

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Perfect for summers, chilled watermelon balls with healthy and crunchy granola crumble.

Ingredients:

2 cups watermelon balls, chilled

1/2 cup rolled oats

3-4 tbsp or to taste brown sugar

2 tbsp honey

1 tsp cinnamon powder

1 tbsp flax-seeds

1/4 cup lightly crushed nuts (almonds and walnuts)

Method:

• Dry roast oats, nuts, flax-seeds in a pan till lightly brown.
• Add sugar, honey and cinnamon powder and mix well.
• Roast for 5-7 min or till mixture turns golden brown and keep aside to cool.
• Arrange the watermelon balls in individual glasses and top with the granola crumble at the time of serving otherwise crumble will turn moist.

Gujiya

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On holi, enjoy famous Indian sweet Gujiya in baked and fried versions with yummy 
Dahi Bhallas :-)

Ingredients:

For the dough:

200 gm all-purpose flour

4-5 tbsp melted ghee/oil

1-2 tbsp powdered sugar

Warm water as required

Oil for deep frying

For the Filling:

1/2 cup fresh grated coconut/desiccated coconut

1/2 cup suji/semolina

1/2 cup chopped nuts

2 tbsp raisins

1/3 cup sugar (add more according to your taste)

1/2 teaspoon cardamom powder

A pinch of saffron, crushed

1 tablespoon Ghee

Method:

• Mix flour, sugar and oil by rubbing lightly using your fingers to get a crumbly texture. Use warm water to make firm dough. Cover with a wet cloth and keep aside.
• Now heat ghee in a pan, fry nuts for few seconds and keep them aside. (do not turn brown)
• In same pan roast suji and coconut till light brown color. Now mix in sugar, cardamom powder, raisins, saffron and roasted nuts. Allow the mixture to cool. 
• Knead the dough and divide the dough into 12-14 equal sized balls.
• Roll these balls out into circles about 4-5" wide. (or depends on size of your gujiya cutter)
• Put a heaped tbsp of filling in the centre of each circle and fold over into a semi-circle.
• Wet the edges and pleat them or use gujiya cutter or use fork to seal. Make all gujiyas and keep aside. (I used gujiya cutter)
• Heat oil on a medium flame and deep fry the gujiyas to brown color and keep aside.
• Serve at room temp with yummy dahi bhalle.

For baked version: 

• Preheat oven to 180 C and spread foil on baking tray and grease it with oil.
• Brush melted ghee on gujiyas and bake for 15-20 min till light brown color.
• Cool them and keep in airtight container.

Notes:

• In place of semolina you can use khoya or increase coconut filling by ½ cup, depends on your choice.
• I am afraid to use khoya from market so completely avoid it. 
• Baked gujiyas will be little crunchy than fried gujiya, I like baked ones as they have less oil.

Strawberry Buns

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Lovely, easy and  yummy dessert with heavenly combination of whipped cream and Strawberries…

Ingredients:

6-8 small buns

200 gm strawberries, quartered

100 ml whipping cream

2 tbsp icing sugar

Method:

• Scoop buns and keep aside.
• Combine half of the strawberries with icing sugar. Mash with fork
• Stir in remaining strawberries. Leave them for half an hour.
• In a bowl, whip the cream until soft peaks form.
• For serving, put each scooped bun on individual dessert plates.
• Fill half the bun with some of the whipped cream and then top with strawberries mix.
• Serve decorated with whipped cream.

Pineapple Rounds

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Relish the taste of pineapple dessert prepared in Indian style.

Ingredients:

4 -5 pineapple slices, tinned (can use fresh also)

1 cup flour

1 cup buttermilk (mix ½ cup curd + ½ cup water)

1/4 tsp fruit salt

1/2 cup water

1 cup sugar

A pinch saffron & cardamom powder

1 drop pineapple essence (optional)

Ghee to deep fry

Method:

• For sugar syrup: mix water and sugar in a pan and heat till 1 boil or sugar dissolved completely. Add saffron, essence and cardamom powder in syrup and keep aside.
• 
  
• Mix flour, buttermilk and fruit salt in a bowl to make a smooth batter.
• Dip pineapple slices in batter and deep fry on low flame till golden brown on both sides.
• Remove and put directly into the sugar syrup.
• Remove after 2-3 minutes and drain on a wire rack and serve.

Notes: you can make plain jalebi by adding 2 tbsp gram flour (besan) to the batter.

Apple Crumble

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As tasty as it looks, this dessert is hard to resist! Try this if don’t have time to make pie.

Serves: 5

Ingredients:

750 gm apples, peeled & sliced

80 gm brown sugar

90 gm flour

60 gm butter

100 gm whipped cream/vanilla ice-cream (for serving)

Method:

Divide the slices fruits into 2 equal portions.

Place one portion in glass dish/pie dish and sprinkle half of the powdered sugar on it and then place second portion of apples over it.

Sieve the flour. Rub butter with fingertips till it resembles fine bread crumbs. Stir into it the remaining sugar. Mix well.

Put this crumble mixture on the top of the apples and press down lightly with finger tips.

Place the dish in preheated oven and bake at 175 deg. for 55 min.

Serve hot with whipped cream/vanilla ice-cream.

Coconut Balls (Nariyal Ladoo)

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Relish the unique taste of sweet coconut balls cooked in full cream milk.

(An easy recipe, can be made any time, got from my friend Priyanka)

Makes 12 - 15 balls

Ingredients:

100 gm Desiccated coconut

500 ml full cream milk

1 cup sugar (or to taste)

A pinch saffron soaked in 2 tbsp warm milk (optional)

Method:

• Take a non-stick pan and soak coconut in 500 ml milk for half an hour.
• Now place pan on medium flame, stir in between and cook for 15 min. 
• Add soaked saffron with milk, stir and cook for another 5 min. (if adding saffron)
• Now add sugar and cook till all liquid dries up completely. 
• Remove from flame and cool for 10 min.
• Make small balls and serve at room temp. 
• Store the coconut balls ( ladoos) in fridge in an air tight container for 3-4 days. 

Notes:

• Always stir in between to avoid browning.
• Make sure no liquid content left otherwise you will not form balls.
• For better result, after making balls keep in fridge for an hour so they will set well.

Vermicelli Payasam

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 Janamashtmi Special delicious and aromatic vermicelli payasam .

Ingredients:

1/2 cup Vermicelli

2 cups Milk

200 gm Condensed milk

1 tbsp Ghee

1 tbsp Cashew and raisins

1/2 tsp Cardomom powder

Method:

• Add ghee in a pan. Add the cashew and raisins. Once the cashew turns slightly brown and the raisins puff up, simmer and remove them from the pan.
• Add the Vermicelli (if not roasted) in the same pan and roast for a few minutes until it turns slightly brown.
• Boil the milk and Pour the milk in the same pan and cook at medium flame stirring occasionally.
• The Vermicelli absorb the milk and get cooked in  around 10 to 15 minutes.
• While cooking if it becomes too thick add some more milk.
• Once the Vermicelli is cooked add the condensed milk and mix well.
• Sprinkle cashew and raisins. Serve hot or cold. 

Mango Kheer

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A traditional summer special prepared with Mangoes, dry fruits and milk.

Ingredients:

2 ripe Mangoes, diced into small pieces

1/2 litre Whole milk

10-15 strands saffron, crushed, soaked in 1 tsp. warm milk

4 tbsp sugar or to taste

1/4 tsp cardamom powder

5 almonds

Method:

• Wash and peel the mangoes, cut it into cubes.
• Blend the mangoes to a purée, transfer to a bowl. Keep it aside.
• Crush almonds coarsely or slice them properly.
• Heat milk, bring it to boil. Put the heat to medium and heat for 10 mins.
• Then, add sugar, cardamom, saffron and almonds. Stir it well until the sugar grains disappear in milk, simmer for 2 minutes.
• Then, add Mango Pulp and stir it firmly until it again started boiling. Once it starts boiling, turn off the heat.
• Refrigerate Mango kheer for 1 hour and serve it cool.