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Tuesday, January 16, 2018

MASALA DOODH / DRY-FRUIT MILK / MASALA MILK

Masala doodh or Spiced milk is a unique blend made from nuts, couple of spices and saffron.This is also a great way to sneak in some healthy nuts and saffron along with milk into our diet. The presence of nuts in the masala powder helps to enrich the milk with added health benefits. Its flavor, aroma and taste are ethereal and more than that, it offers many health benefits like antioxidants, vitamin E and zinc and many more.

You can store this masala for more than a month and can enjoy in winters. I prefer using this as additive in milk for kids rather than going for those commercial milk additives.


INGREDIENTS 
1/2 cup almonds
1/2 cup cashews
1/2 cup pistachio
4-5 tsp chirongi
1 tsp fennel seeds (Saunf)
5-6 whole green cardamom (I had powder so I used 1 tsp)
1/4 tsp saffron (kesar)


4-5 peppercorns (I used 1/2 tsp pepper powder)
1/2 tsp turmeric powder
1 tsp ginger powder
6 tbsp sugar
a pinch of grated nutmeg

METHOD
Dry roast almonds, cashews, pistachios at a time for 3-4 minutes. Cashews take 2-3 minutes to roast. Transfer in plate.

2. Dry roast chirongi and saunf for 1-2 minutes. Add kesar after 2 minutes and roast for another minute.Transfer in plate.

3. If you are using peppercorns dry roast them too.

4. In pic6 you can see all the ingredients I have used.

5. Take blender jar, add all the ingredients and blend to make fine powder as shown in pic below.

6. Store this in air-tight jar in fridge for 2 months and without fridge for 1 month.

7. Take 1 glass milk, add 2 tsp of powder, warm it or you can simmer for 2-3 minutes for thick and creamy milk.

8. I added few more strands for kesar(saffron) for extra bright color. You can use extra 1/2 tsp of turmeric powder (haldi powder) as substitute of saffron.

Pictorial:







1. Dry roast almonds.








2. Dry roast cashews.








3. Dry roast pistachio.








4. Dry roast chirongi and saunf.








5. Add kesar and roast for another 2 minutes.










6. All the ingredients are ready to go in blender jar.








7. Transfer in blender jar.








8. Make fine powder. Store in air-tight jar.








9. For preparing masala milk, take 1 glass of milk in heavy bottomed pan, add few strands of kesar.








10. Add 1 tbsp of masala powder.








11. Sugar to taste, I added 1 tsp.









12. Add 1/4 tsp of turmeric powder for extra color.








13. Bring it to boil.








14. After boil, if you want it to be more thick and bright, simmer for 5 minutes.

15. Pour in serving glasses.













16. You can enjoy this drink throughout winters.

Monday, January 8, 2018

ORANGE CAKE

This orange cake have super bursting taste and flavors of fresh orange. The freshly squeezed orange juice and orange zest makes it irresistible.

This is one of the moist and tender cake which will give you many wows!!

My kids love it most after chocolate cake. I am sure yours will fall in love too!

The glaze makes it more moist and soft from inside, though it is completely optional.


INGREDIENTS
1 1/2 cups whole wheat flour
1/2 cup softened butter (room temperature)
3 medium or 2 large eggs
3/4 cup powdered sugar

1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup freshly squeezed orange juice 
1 tsp orange zest

For Orange Syrup:
1/4 cup freshly squeezed orange juice
1/4 cup sugar

METHOD:
 1. Sift together flour, baking soda and baking powder. Keep aside.

2. Cream together butter and sugar till creamy and light using whisker or stand mixer.

3. Beat eggs one at a time while mixing continuously.

4. Grate orange outer skin to get the zest. Add in the eggs mixing well.

5. Squeeze fresh juice from orange and add.

6. At this stage you will find the batter curdled, don't worry just move to the next step.

7. Add sifted flour, baking soda and baking powder. Mix till incorporated well.

8.You will have little sticky batter, that's the perfect consistency.

9. Grease loaf pan or any baking pan with butter, place parchment paper. Pour the batter.

10. Bake in pre-heated oven at 180°C for 25-30 minutes or till skewer comes out to be clean.

NOTES: 

1.For egg-less version substitute egg with 3/4 cup thick curd.

2. I baked both round and loaf at different time and sharing both the pics.

Pictorial: 









1. Sift flour, baking soda, baking powder and keep aside.










2. Wash and grate orange skin to get zest.









3. Squeeze out fresh juice, strain and keep aside.











4. Mix together sugar, butter and vanilla.










5. Beat well till creamy and pale.










6. Add eggs. Beat again









7. Add orange zest.









8. Add orange juice.









9. Add sifted flour.











10. Little by little.









11. Pour in greased round pan.











12. Or in loaf pan.








13. Tap to get rid of air-bubbles.








14. Done. Pop in pre-heated oven.











15. It's done, let it come cool down a bit.









16. Using toothpick or fork prick all over the cake so that glaze get absorb inside.











 17. Like this.











18. Closer look.


For Glaze:










1. Take equal quantity of both sugar and fresh squeezed orange juice.











2. Cook on medium flame stirring till sugar melts completely.


3. Like this.









4. With the help of spoon spread all over.











5. You will immediate glaze and shine.














6. Leave it for 15-20 minutes before serving.


7. Slice and serve.














8. Closer look of super soft and super moist orange cake!



Tuesday, December 19, 2017

CHOCOLATE DIPPED COOKIE / CHOCLOLATE DIPPED COOKIES

These crispy and crunchy cookies are perfect for gifting or sharing during Christmas. Kids love it more as it is dipped in chocolate. I dipped half of it in chocolate as it doesn't become over sweet and chocolaty and balances the taste very well.

INGREDIENTS: 
1 cup all-purpose flour
1/2 cup butter
1/3 cup powdered sugar
1/2 tsp vanilla essence
1-2 tbsp milk

1/2 cup dark chocolate or chocolate chips
1/4 cup sprinklers

METHOD
Using beater or hand whisker beat butter, sugar and vanilla essence till white and creamy. Add flour and mix well. Add 1 tbsp milk at a time and combine all the ingredients using hand to make dough. If required add 1 more tbsp of milk to combine the dough.

Keep the dough in fridge for 20 minutes or for 15 minutes in freezer.

After 20 minutes divide dough in two equal parts. Keep one part in fridge and start working on one part.

Dust flour on working slab and roll the dough using rolling pin, it's ok if it breaks while rolling, just join it using hands.

Using cookie cutter, give desired shapes. Work with another another part of dough in same way.

Place them on baking tray and bake at 180°C in pre-heated oven for 10 minutes.

Remove from oven, let it cool down completely.

By the time it's becoming cold, using double boiler method melt chocolate.

Dip completely cooled cookie half, sprinkle sprinklers over wet chocolate and keep it for drying.

Once chocolate is set, store in air-tight jar.

Pictorial:









1. In a beater or using hand whisk, beat sugar, vanilla essence and butter till creamy.










2. It's done.










3. Add all-purpose flour.












4. Add 1 tbsp milk at a a time, if required add more milk but little by little.










5. Wrap in cling film and keep in fridge for 20 minutes or 15 minutes in freezer.










6. Divide dough in 2 equal parts. Keep one part back in fridge.











7. Dust the working slab with flour, roll the dough using rolling pin.










8. Cut in desired shape using cookie cutters.











9. Like this.










9. Place butter paper on baking tray, keep cookies.










10. Bake in pre-heated oven at 180°C for 10 minutes or till it become little brown. Let it cool down completely.










11.  Melt dark chocolate using double boiler method.










12. Dip cooled cookies halfway.










13. Sprinkle sprinklers when chocolate is wet.













14. Enjoy!













15. Closer look!