NUTELLA FILLED COOKIES

 NUTELLA FILLED COOKIE

Nutella Stuffed Chocolate Chip Cookies are melt in mouth cookies which are crispy on the outside, soft and gooey inside filled with nutella plus additional hint of salt in every single bite which will totally make you go crazy over these cookies. Cookies are not only easy to make but tastes delicious too.

Ingredients

1/2 cup Melted Butter

1/2 cup Brown sugar

1 tbsp White sugar

1 tsp Vanilla extract

2 tbsp milk (more if required, we add 1 tbsp at a time)

1/2 tsp Baking soda

1/4 tsp Salt

1+1/4 cup All purpose flour

1 cup Semi sweet chocolate chips

6 to 8 tbsp Hazelnut Nutella Spread, chilled in refrigerator

Recipe:

1. Start with scooping 1 tsp of Nutella on a butter paper and spreading it well. Put it into the freezer until we are ready to use them (Put as as many as tsp as you’d want to bake your cookies).
2. Now, in a mixing bowl, add salt, brown and white sugar. Give it a mix.
3. Add butter and whisk it. To this add 2 tbsp milk and vanilla essence. Mix everything.
4. To this mixture, sieve maida and baking soda.
5. Add chocolate chunks to it and incorporate everything in.
6. Make it into a dough.
7. Keep it in the freezer for around 30 minutes.
8. Preheat the oven to 220C.
9. Take about 1 1/2 to 2 tbsp of dough and shape them into ball. Flatten it into the palm of your hand.
10. Now add frozen nutella in the middle and fold the dough around it. Now re-roll it again into ball. This need not be perfect ball.
11. Place the dough balls on baking sheet lined with parchment paper 2 inches apart and very gently press them.
12. Bake for 10 to 12 minutes or till the edges of cookie becomes golden brown. The time may vary depending on the oven and the thickness of your cookies.
13. Take them out of the oven. The cookies may look undone but they will continue to cook as they are out of the oven.
14. Let it continue to cool for 2 to 5 minutes before transferring it to cooling rack.

Nutella Filled Chocolate Chip Cookies are ready. Serve and enjoy.

Enjoy and keep showering your love.

MANGO FROOTI

MANGO FROOTI

An easy and refreshing summer drink beverage made with raw and ripe mangoes. It is a popular mango drink typically sold in a confectionery store, but it can also be easily made at home with desired mango fruit. It easily lasts for a week and hence can be made well ahead in advance and served for breakfast or an evening drink.

Ingredients:

2 cup ripened mango, chopped

1/2 cup raw mango, chopped

1/2 cup sugar (add more if your mangoes are sour)
6 cups water

Recipe:

1. Firstly, in a large kadai take 2 cup ripened mango, 1/2 cup raw mango and 1/2 cup sugar.
2. To this, add 2 cup water and stir well.
3. Cover and bring it to a boil for 10 minutes or until mangoes soften.
4. Drain off the mango and blend to smooth paste.
5. Sieve the pulp in a large mixing bowl making sure there is no residue.
6. Add 4 cup water and mix adjusting the consistency as required.

Finally, refrigerate the mango frotti and enjoy chilled for a week.

Enjoy and keep showering your love.

CINNAMON ROLLS

 CINNAMON ROLLS

Cinnamon roll is a sweet roll served commonly in Northern Europe and North America. These easy cinnamon rolls are perfect for yeast beginners. Each cinnamon roll is extra soft with the most delicious cinnamon swirl! This cinnamon roll recipe makes classic, home-style cinnamon rolls. They’re fluffy, soft, and topped with vanilla glaze. They have a wonderfully soft and tender crumb and are filled with a mixture of ground cinnamon, brown sugar, and butter. Although you may be able to buy these gorgeous yeast buns, nothing compares to the smiles you get when your family wakes up to the lovely smell of these baking in the oven. 

Ingredients:

1 cup + 1 tbsp milk

1 tbsp raw or regular sugar

2 tsp instant yeast

3 cups plain flour

1/4th tsp salt

3 tbsp butter, melted

For the filling:

1/4 cup brown sugar

1/4 cup regular sugar

1 tbsp cinnamon powder

1/4 cup butter

For the glaze:

2 tbsp butter (soft)

1 cup icing or confectioner’s sugar

1/2 tsp vanilla extract

1 to 2 tbsp hot water/milk

Recipe:

1. In a small saucepan add the sugar into the milk and heat until the sugar melts. After the temperature is lukewarm sprinkle the yeast over the milk and allow to rest for about 10 minutes or until the yeast starts to froth and bubble on top of the bowl.
2. In a large bowl, put in the flour and salt and mix well. Add in the melted butter and the milk mixture and mix until the dough comes together.
3. *If kneading the dough by hand, transfer the dough onto a clean platform and knead for about 8 minutes using the heel of your palm to stretch and massage the dough.
4. After the dough is kneaded, place the dough in a large bowl keeping in mind that it will double in size, smear the dough with a flavourless oil or melted butter and allow it to rest for an hour or two until the dough doubles in size.
5. After the dough is double in size, punch the dough with your fist and knock out all the air trapped inside the dough.
6. Transfer the dough onto a clean counter top, sprinkle with flour and spread the dough with your hands or with the help of a rolling pin into a rectangle.
7. The filling: In a bowl, mix in both the sugars and the cinnamon powder together until well combined.
8. Spread the butter over the rectangle, leaving a little space on the sides. Sprinkle the cinnamon sugar all over and spread evenly.
9. Carefully roll the dough from one end to the other making a nice roll. Towards the end, seal the edges with a little water and pinch the dough together until well sealed.
10. With the help of a knife make a light mark in the centre of the roll. Then mark again in the centre and go on dividing equally until you get 10 rolls. Cut the rolls.
11. Place the rolls in a tray or pan and allow to rest for about 30 minutes until the dough rises again.
12. Brush the top of the rolls with melted butter and bake in a oven at 220C for 25 to 30 minutes or until golden brown on top.
13. After the rolls are out of the oven transfer them onto a cooling rack.
14. The glaze: In a bowl put in the soft butter and mix in the sugar and vanilla extract. Mix in a tbsp of hot water/milk and add a little more until you get a thick pouring consistency.

Spoon the glaze over warm or cool rolls.

Enjoy and keep showering your love.

PISTACHIO MILKSHAKE

 PISTACHIO MILKSHAKE

This is the BEST shake I think I’ve ever made. It’s cold, creamy, nutty and sweetly spiced. it adds both texture and richness. And there’s just something about sipping on a cold, nutty, milky drink that just shouts summer to me.

Ingredients:

2 cups milk of choice

1/3 cup pistachio pieces, dry roasted and unsalted

1/4 tsp ground cardamom 

2 tbsp sugar

2-3 almonds (optional)

Recipe: 

1. Add all of the ingredients to a blender and blend until well combined.
2. Pour over ice cubes.
3. Sprinkle with additional crushed pistachio and almonds if desired.

Enjoy and keep showering your love.

MANGO KULFI

MANGO KULFI

Hot days calls for frozen treats and there’s nothing quite like homemade kulfi aka the Indian version of ice cream! This Mango Kulfi has the flavors of mango mixed with the traditional kulfi. Summers and kulfi go together for us. So whenever the Indian summers arrive kulfi also starts beckoning. Its just like summers are best to make kulfis. Though you can still have them in the Indian winters.

It’s so creamy and so yummy, you would not want to miss out on this one!

Ingredients:

2+1/2 cups milk

2 cups mango puree
1/2 cup sugar
2 green cardamom crushed
1 pinch of saffron

5-10 unsalted pistachios, sliced

5-10 almonds, sliced

2 tbsp corn flour dissolved in 3 tbsp milk

Recipe:

1. Take saffron and almond milk in a pan.
2. Heat on a low flame and just let the milk come to a gentle heat. Don’t boil the milk.
3. Add sugar. Stir till the sugar has dissolved.
4. Dissolve the corn flour in 3 tbsp milk.
5. Add this corn flour paste to the milk. Keep on stirring so that no lumps are formed.
6. Cook on a low flame. Stir in between.
7. Continue to cook till the mixture thickens. Switch off the flame.
8. Stir and let the mixture cool.
9. Add the mango puree, chopped pistachio slices and almond slices and mix well.
10. Pour mango kulfi into serving bowls or kulfi moulds. Freeze for 8-10 hours.
11. Serve mango kulfi cold and sliced with topped with sliced almonds or sliced pistachios.

Enjoy and keep showering your love.

WATERMELON SORBET

WATERMELON SORBET

Make this easy watermelon sorbet using just three ingredients and without an ice cream maker! Perfect for summer, this sweet, refreshing treat is actually healthy. With the heat of summer come my cravings for something icy and cold. Watermelon has always been one of my favorite fruits, and seeing it in season makes me happy. I like to eat it plain, but I also like to incorporate it into my frozen treats.

Ingredients:

1 cup sugar

1/4 cup lemon juice

3 cups cubed seeded watermelon

Recipe:

1. Blend watermelon in a blender or food processor until pureed.
2. Stir pureed watermelon into sugar and lemon juice.
3. Transfer watermelon mixture to a bowl and freeze for 3-4 hours.
4. Give the frozen mixture a stir once after 3-4 hours and freeze again for another 4 hours.

Scoop out and serve.

Enjoy and keep showering your love.

CARAMEL MANGO BREAD PUDDING

CARAMEL MANGO BREAD PUDDING

Caramel Mango Bread Pudding is a super tasty dessert. I love mangoes and can’t have enough of them. As this is summer and plenty of mangoes are available in the market, I made this recipe of my favourite fruit. This Caramel Mango Bread Pudding can be made easily and quickly with few simple ingredients. 

Ingredients:

1 cup mango pulp

2 cups milk (1+1/2 &1/2)

8 tbsp sugar

3 tbsp custard powder

4 bread slices (side removed)

4 tbsp sugar for caramelizing

Recipe:

1. Spread 4 tbsp sugar in a pan and heat without stirring. It will start to melt and turn golden. Pour in a tin mould and set aside (The one you’ll be using to make the pudding in).
2. Remove the sides of bread and make crumbs in a mixer. Set aside.
3. In a pan transfer 1+1/2 cups of milk, sugar, mango puree and stir on medium heat till it starts to boil.
4. Add custard powder to 1/2 cup milk, mix and add to milk mixture. Stir till it thickens.
5. Now add bread crumbs and stir till thick.
6. Pour in the prepared tin mould.
7. Cover with aluminum foil.
8. Set a water bath- in a deep pan, pour water and place a stand. Cover and let the water come to a boil.
9. Place the prepared tin and cover. Let it steam on medium heat for 20 to 25 minutes.
10. Bring to room temp and then place in fridge for 4 hours.
11. Demold and serve cold.

Top it off with mango pieces if you like.

Enjoy and keep showering your love.