CREME BRÛLÉE DONUTS

 CREME BRÛLÉE DONUTS

It may be the greatest creation in sweet tooth history: Crème Brûlée Donuts. Soft, pillowy, fried dough, a creamy custard center, all with crunchy caramel topping the entire affair. These creme brulee doughnuts are what your food dreams made of. They are a bit time-consuming, so just be sure to plan ahead accordingly. But most of the time is spent on non-active prep, and they are well worth it!

Ingredients:

Doughnuts

1/4th cup water

3 tbsp oil

1/2 cup milk

3 cups flour

1/4th cup granulated sugar

Pinch of salt

1 tsp active dry yeast

Oil for deep-frying

Custard filling

1+1/2 cups milk

2 tbsp custard powder 

1 tbsp cocoa powder (optional)

1/3rd cup sugar

1 tsp vanilla extract

Pinch of salt

Caramel

2 cups sugar

Recipe:

1. In a medium saucepan, combine water, oil, and milk until the oil melts. In the bowl mix together flour, sugar, salt, and yeast. Add warm oil-milk mixture to flour mixture and mix.
2. Knead for 5 to 8 minutes until the dough is smooth and soft. Transfer to a greased bowl and cover with a damp tea towel; let rise in a warm place for 1 hour.
3. Meanwhile, make the custard filling. Heat milk in a medium saucepan until it is just about to boil. While the milk is heating up, whisk 2 tbsp milk, custard powder, cocoa powder (optional) and sugar in a separate bowl until thoroughly combined and just a little fluffy. Add salt; mix well.
4. Once the milk has reached boiling point, slowly begin to pour the milk custard mixture into the saucepan while whisking consistently. Cook, continuing to stir, for another 5 to 10 minutes, until the mixture is thick and glossy.
5. Stir in vanilla once the custard is finished cooking. Strain the custard into a bowl and cover with plastic wrap, pressing plastic wrap onto the surface to prevent a skin from forming. Let chill while you continue with the doughnuts.
6. Once the dough has risen, gently punch it down and turn out onto a floured surface. Roll out to a little less than an inch thick. Cut out round circles of dough and transfer them to a baking sheet lined with parchment paper. Let rise for another 30 minutes.
7. Heat oil in a nice big pot, preferably heavy-bottomed. Fry the doughnuts, to golden-brown perfection for about 2 or 3 minutes, flipping halfway through. Transfer to a wire rack. Let doughnuts cool to room temperature.
8. To fill the doughnuts, place chilled custard filling in a piping bag fitted with a medium round tip and stick in the sides of each doughnut to squeeze a little bit of filling into each of pastry.
9. To finish, place sugar in a small heavy-bottomed saucepan over medium heat. Melt sugar, swirling pan occasionally, and cook until it turns a rich amber color. Remove from heat and carefully dip doughnuts in caramel.

Let cool and harden on wire rack once more. Now eat!

Enjoy and keep showering your love.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

 WHOLE WHEAT CHOCOCHIP COOKIES

Healthy cookies in the true sense! These whole wheat chocolate chip cookies are eggless. They are filled with “better for you” ingredients instead. Lightly crisp and so chewy!! I got an amazing response from my family asking for more such better goodies. So, I baked these healthy and tasty cookies and here I am sharing the most amazing better version of the classic chocolate chip cookies. These cookies are chewy and yummy. The secret of its success lies in the ingredient list given below.

Ingredients:
1/2 cup flour – wheat flour (atta)

1/8th tsp baking soda

1 pinch salt

2 tbsp sugar

2 tbsp light brown sugar

1/4th cup butter (soft and cold)

1/2 tsp vanilla extract

1/4th cup semi-sweet chocolate chunks

1 to 2 teaspoons milk optional, if needed

Recipe:

1. Add flour to a mixing bowl. Mix together flour, baking soda and salt until well combined. Set aside.
2. To another bowl, add in softened butter. It must be soft but cold.
3. Whisk it just for 30 seconds. Then add light brown sugar and regular sugar. Cream until light and fluffy for about 1 to 2 mins. Do not over beat , butter begins to melt.
4. Add in vanilla and mix.
5. Now add the flour to the creamed butter and sugar. Mix well just until combined to form a non sticky dough. Add 2 tbsp of chocolate chunks and combine.
6. *If the dough turns sticky add in 1 tsp more flour and mix. If the dough is dry, then sprinkle 1 tsp milk and mix well.
7. Cover and chill the dough in refrigerator for 15 to 30 mins.
8. Divide the dough into parts and shape them to balls. 
9. Place them on a tray lined with parchment paper. Just tuck in 2 to 3 choco chips to each of the dough balls.
10. Bake for 10-15 mins at 220 C. Remove when the edges begin to turn slightly brown. The cookies will be slightly soft in the center but will firm up after cooling. They will still bake on the tray after removing it from the oven. So remove them a bit early.
11. Cool completely on a wire rack.

Store them in a air tight jar and use up within 7 days.

Enjoy and keep showering your love.

ZINGY PARCEL

 ZINGY PARCEL

Crispy from outside and soft from inside. Filled with Paneer, veggies, and lots of  pizza seasoning – this Paneer Zingy Parcel is loved by all. Be it kids or foodies like me who love eating junk, it’s a perfect treat.

Since #lockdown is here and most of us are avoiding eating outside, this Dominos style Paneer Zingy Parcel is a perfect recipe to try during this time of #COVID19. Delicious Paneer filling with lots of pizza seasoning takes this recipe a notch higher.

Ingredients for Zingy Parcel:

For Dough:

1+1/2 cup Refined Flour

1 tbsp Instant Active Yeast

1 tbsp Sugar

1/3rd tsp Salt

1 tbsp Oil

For Stuffing:

1/2 cup Paneer, cubes

1 tbsp Butter

1 tsp Ginger, grated

1/2 tsp Salt

1/2 tsp Ginger, grated

1/2 cup onion, chopped 

1/2 cup Green Capsicum

1/2 cup Yellow Capsicum

1 tsp Oregano

1 tsp pizza Sauce

Tomato Sauce

Recipe:

Dough Preparation:

1. For preparing the dough, we need instant active yeast. Take instant active yeast in a bowl, pour 3-4 tbsp of lukewarm water, sugar, and mix well. Cover the yeast and rest for 10 minutes.
2. After 10 minutes, the yeast has puffed up. Now, we will knead the dough using the activated yeast. Take maida in a bowl, add salt in it and mix well.
3. Add the activated yeast to the Maida and mix well. Pour lukewarm water gradually and knead a soft dough. Add some oil to the dough and knead for 7-8 minutes or till it becomes soft. Add some more oil to the dough once it starts sticking to your hands.
4. Once done kneading, apply a little oil over the dough, cover it and keep aside for 1 hour at a warm place.

Stuffing Preparation:

1. Melt butter in a pan. When the butter melts completely, add grated ginger (or ginger paste) and sauté slightly.
2. Add chopped onion, chopped green capsicum, chopped yellow capsicum to the pan and mix well.
3. Now, add oregano (or mix-herbs), pizza sauce, tomato sauce, chopped paneer cubes to the pan, and mix well. The stuffing is ready. Allow it to cool.

Assemble Zingy Parcel:

1. Mix maida and semolina (Suji) on a plate. To make parcel crust crunchy, apply a little dry flour on your hand, punch and knead the dough once again.
2. Sprinkle dry maida over the board and roll the dough into a log. Further, divide the dough log into equal portions. Fold the cut dough portions into balls and keep them in a bowl.
3. Pick one ball of the dough, dust it with dry maida and flatten it between your palms. Now, roll it with a rolling pin and make it a bit thicker than chapati.
4. Once done, fold the dough sheet into a triangle and add 2 tsp of stuffing at the center. Apply some water at the corners of the triangle, bring the corners together, and seal them.
5. Likewise, prepare all the zingy parcels and put them on the baking tray. Preheat the oven at 180°C.
6. Brush with butter and milk.
7. Place the tray in the oven to bake. Set the oven temperature at 180° for 15-20 minutes.
8. Check the zingy parcels in the oven. They have turned slightly brown. Turn the tray to the other side and bake them for another 5 minutes.
9. Take the zingy parcels out and brush butter over them. Now, cover them with a little wet towel for a few minutes so that they can turn soft.
10. Zingy Parcels have turned soft. They are now ready to be served.

Enjoy and keep showering your love.

JAMUN MOJITO

 JAMUN MOJITO

There is nothing better than a refreshing glass of a chilled Mojito on a hot summer’s day. Oh wait, there actually is. If you ask us fruit flavoured mojitos take the cake and walk a fine line of balance between fruit flavour and the refreshing factor of mojitos. This guide will teach you how to make a Jamun Mojito using a homemade Jamun syrup.

Ingredients:

For Jamun Syrup 

1/2 cup Deseeded Jamun 

1/2 cup Granulated sugar

10 mint leaves

1/2 tsp Lemon juice 

2 tbsp Water 

For each Mocktail 

4 tbsp- Jamun Syrup 

6 Mint leaves 

A few Lemon slices 

110 ml Club Soda/ sprite

Recipe:

1. To make the syrup add deseeded Jamun, sugar, water, a few mint leaves and lemon juice in a in a jar. Grind this syrup in a course mixture.
2. In a glass or serving jar add 4 tbsp of Jamun syrup, allow the pulps to come in while adding the syrup. 
3. Add mint leaves, muddle the leaves lightly by using a muddler. Next to add a few ice cubes, water, lemon slices and club soda/ sprite.
4. Stir gently, garnish with mint leaves, and serve the mocktail immediately.

Enjoy and keep showering your love.

PALAK PATTA PAKORA

 PALAK PATTA PAKORA

With the onset of monsoon, trust me, Palak Pakoda is a delicious and healthy snack to make your clan hog on! It’s perfectly crispy from the outside and is the best tea time treat. Here is how to make it. Palak pakoda are crisp and tasty deep-fried spinach fritters made with spinach leaves, besan and spices. These tasty palak pakora make for a quick snack.

Ingredients:

15-20 Palak / Spinach Leaves

3/4 cup Besan / Chickpea Flour

1/2 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1 tsp Ginger Paste

1/8 tsp Baking Soda

1 tbsp Lemon Juice

Salt to taste
Oil for frying

1 tbsp Chaat Masala

Recipe:

1. Mix besan, red chilli powder, turmeric powder, ginger paste, fresh coriander, green chilli, baking soda, lemon juice and salt in a bowl.
2. Add water and make a batter.
3. The batter should be just thin enough to coat the back of a spoon.
4. Heat oil for frying the pakora in a pan.
5. Once the oil is hot, simmer the heat to medium low.
6. Dip the spinach leaves in the batter and drop them in the hot oil.
7. Deep fry until golden brown from both the sides.
8. Drain on a tissue lined plate.
9. Fry all the pakora in the same manner.
10. Do not overcrowd the pan while frying the pakora.
11. Sprinkle chaat masala as soon as the pakoras are out from oil and toss well.

Serve hot with yogurt mint dip or coriander mint chutney.

Enjoy and keep showering your love.

PASTA WITH HIDDEN VEGGIES

 WHITE SAUCE PASTA WITH HIDDEN VEGGIES

Pasta made from scratch is a million times better than a box. This macaroni and cheese is perfectly rich and creamy and it’s sure to be loved by people of all ages!

Also, Pasta is always a winner with children. It is the ultimate comfort food for kids and adults alike. The brilliant thing about this recipe is that this is a healthy pasta because it is absolutely packed with hidden veggies that add nutrition for a healthy recipe that you can feel good about.

Trust me there is actually a tonne of veggies in that bowl.

Ingredients: 

1 cup pasta

1/2 cup water

1/2 cup cauliflower florets

1/2 cup carrot, sliced

1/2 cup green, yellow and red capsicum, sliced

1 small onion, sliced

1 tbsp oil

Salt as per taste

1/2 tsp black pepper

1 cup milk

1 cup cheese, shredded

Preparation

1. Add water, cauliflower and carrots in a pot over medium heat. Cover and cook until vegetables are tender. Add everything into a blender, including cooking water, and blend until smooth.
2. In a pan, add oil and sauté the onions and bell peppers for 1 minute. Add salt and black pepper.
3. Return blended veggies to the pan over medium heat, and add the milk and cheese. Stir until smooth.
4. Add pasta, reduce heat, mix thoroughly, and cover for 20 minutes.

This is great for picky kids who don’t like to eat veggies. Made without any flour and great in taste.

Enjoy and keep showering your love.

BROWNIE

 BROWNIE

A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. They are rich, fudgy in the middle, and made completely from scratch. These brownies are so much better than the box, and I bet you have what you need to make them already sitting in your kitchen.

Ingredients:

1/2 cup butter

1 tbsp oil

1/4th cup dark chocolate chunks

3/4 cup all purpose flour

2/3 cup cocoa powder

1 tsp baking powder

1 cup granulated sugar

1/2 tbsp vanilla extract

1/2 cup plain yoghurt

6-8 chopped almonds

1/4th cup white chocolate chunks (optional)

 Recipe:

1. Line a pan with butter paper and grease with oil.
2. In a bowl sift together flour, cocoa powder and baking powder. Also add in the salt.
3. Melt butter and chocolate chunks using a double boiler method or microwave. Whisk continuously till the butter melts completely.
4. Remove bowl from the pan and let it cool down a bit, for 5-6 minutes.
5. Once butter has cooled down, add oil, 1/4 cup yogurt and 1/2 cup sugar. Mix to combine.
6. Add the remaining 1/4 cup yogurt and 1/2 cup sugar and vanilla extract and mix till well combined.
7. Add in the flour-cocoa mix. Combine using a spatula, do not go overboard with mixing the batter, few streaks of flour is okay.
8. The batter will be really thick, that is fine. Fold in the almonds and chocolate chunks.
9. Transfer batter to the prepared pan. Spread the batter throughout the pan using a spatula or back of your spoon. If batter sticks to your spatula/spoon, simple spray little non-stick spray of your spoon and then spread the batter.
10. Bake the brownies at 180C degrees for 30-35 minutes.
11. Remove from oven and let them cool completely. Transfer to the refrigerator for 1-2 hours before cutting into pieces.

Slice into pieces and enjoy these eggless brownies!

Enjoy and keep showering your love.