Dessert

Toffee Pudding

Toffee Pudding is a very elegant dessert . the main ingredient here is Caramelized condensed milk. Layers of cakes, nuts and biscuits just add the richness to the pudding.

Preparation time :  45 minutes  (to make toffee) + 20 minutes

Setting time : 2 hours

Ingredients :

  1. Condensed milk/milk maid –  1 tin (397gm)
  2. Cream – 2 tin (170gm each)
  3. vanilla cake – just enough to cover the base
  4. Almond – 25-30
  5. cashew nuts – 25 – 30
  6. hide and seek biscuit – for garnishing

Method :

Step 1 :  to make toffee  out of condensed milk / caramelize condensed milk 

Remove the label form the tin. Place condensed milk tin inside the pressure cooker (without opening the tin) . Pour water upto the height of the tin.(the can should be under the water ). Switch on the gas , heat on high flame until 1 whistle. Then lower the flame and heat for about 30 minutes. (CAUTION : open the pressure cooker only after it is completely cooled down; about after 2 hours or so)

once it is cooled, open the pressure cooker. Open the condensed milk tin. You will see the condensed milk is turned into toffee

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Step 2 :

Now  blend the prepared toffee and cream together using a beater very well

Step 3 :

Dry roast almonds and cashew nuts in a frying pan until nice aroma comes. Once it is cooled, powder it . Keep it aside.

Step 4 :

Take a pudding tray. Pour a little toffee – cream mixture (just enough to wet) at the bottom of the tray.

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Step 5:

slice the cake and arrange it to cover the pudding tray.

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Step 6 :

Now again pour a little of toffee- cream mixture on top to cover the cake,

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Step 7 :

Then put the powdered almond and cashew nuts on top.

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Step 8 :

Now, pour the remaining toffee- cream mixture fully . Spread it evenly.

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Step 9 :

Finally, decorate it with hand crushed hide and seek biscuit

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Refrigerate it for at least 2-3 hours. Serve it chill.

Check the blog for our Dessert recipes Collection !

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Ramadan ideas

Chicken Masala filling

As the blessed month of ramadan is around the corner, all the muslim kitchen will be  busy in pre-ramadan preparations. This helps in reducing the amount of time spent in kitchen during the fasting period . During ifthar , a snack is compulsory in most of the houses. This chicken masala filling is a ‘multi-purpose’ filling which can be used in chicken samosa, chicken puff, chicken cutlet , bread sandwich , malabar style chatti pathiri (layered masala pancake) , chicken cheese balls etc. I usually prepare this before ramadan starts and store in small containers(just enough for a single iftar ) in the freezer . On the day I plan to use the filling, I take it out of the freezer and give enough time to cool to room temperature. Then use it to make the desired snack for the day.

Preparation time : 10 minutes

Cooking time : 25 minutes

Ingredients:

  1. boneless chicken  – 450 gms
  2. onion – 6 medium (chopped)
  3. ginger-garlic paste – 2 teaspoon
  4. green chilly – 3 (slit)
  5. coriander powder – 2 teaspoon
  6. garam masala powder – 1.5 teaspoon
  7. turmeric powder – 1/4 teaspoon
  8. lemon juice – 1 teaspoon
  9. pepper – 1.5 teaspoon
  10. salt
  11. oil
  12. curry leaves – little
  13. coriander leaves – to garnish

Method :

Step 1 : Clean and cut the boneless chicken into medium pieces. cook the chicken pieces with  pepper and salt. let it cool. Then shred it. Keep it aside.

Step 2 : In a deep pan, pour 5-6 tablespoon oil. saute finely chopped onions until translucent. put 5-6 curry leaves. Saute ginger-garlic paste until raw smell disappears . Then slit the green chillies and add to the above.

Step 3 : Add coriander powder , garam masala powder ,turmeric powder and salt. Combine well. add lime juice and mix well.

 Step 4 : Finally add shredded chicken pieces. Mix it really well. garnish with coriander leaves. remove from flame.

watermark_2019-05-01-21-59-241583021112421651658.jpgLet the Chicken masala filling cool down . Transfer in into small air tight containers and freeze it.

Take a container when required from the freezer. Cool it down to room temperature. Then use it to make your choice of snack.

-> fill the masala in samosa sheet and deep fry it

-> Fill the masala in puff pastry and fold it into desired shape. brush it with egg white and bake it in a pre-heated oven of 200 degrees for 15 minutes or until it puffs up well.

-> Place the masala in between 2 slices of bread .Then grill it or pan roast it using butter.

-> Mix the masala with mozzarella cheese. shape it into small balls. Dip it in egg and roll it over breadcrumbs. Then deep fry it to get golden cheesy chicken balls.

-> Mix the masala with boiled and mashed potatoes. Shape it into cutlets. then dip it in egg and roll it over breadcrumbs. Shallow fry in a greased pan to get delicious chicken cutlet.

Check our blog for more – 

Ifthar ideas

Ifthar snacks

Dessert Uncategorized

Semiya payasam|Vermicelli kheer

Semiya/vermicelli  payasam/ kheer,  is one of the easiest desserts I ever prepared. Best thing about this dessert is, it can be served hot, warm or even chilled.  one more advantage is , the same dessert can be served as drink if more milk is added.  Isn’t that great?  Just check out how easy and simple recipe it is.

Cooking time : 15 minutes

Ingredients : 

Semiya/ Vermicelli – 1 cup

Milk – 3 – 4 cups

Sugar – 1/2 – 3/4  cup

Cardamom powder – 1/2 teaspoon

Ghee – 3 tablespoons

Dry fruits – a handful of cashews, almonds, raisins  or any of your choice., roughly chopped

Method : 

In a pot/ kadai,  heat ghee. fry the dry fruits till golden brown on low heat. Remove them and keep aside.

In the same kadai, break the semiya if its long. Fry them till they turn golden brown, stirring continuously.

When the semiya/ vermicelli turns golden brown, add milk and keep the flame low- medium. Keep stirring occasionally so that the base doesn’t get burnt. Once the milk boils, add sugar and cardamom powder. Cook for 5 minutes or till semiya is well cooked and kheer is thickened. Then add 3/4 th of dry fruits to the kheer. switch off the flame.

Garnish the kheer with remaining fried dry fruits and serve hot, warm or chilled.

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Note: 

You can even add few saffron stands to enhance the taste and color.

You can reduce the amount of semiya or increase the amount of milk , sugar according to your taste.

Remember , once the kheer is cooled it gets thickened.

To serve as a semiya drink, fry less semiya and add more milk.

Check out our more Easy desserts recipes collections.

 

 

 

 

 

Kids meals Snack Starters Uncategorized

Cheesy chicken balls

Here is one more delicious chicken snack recipe. The masala is same as of Chicken cutlet. Adding shredded mozzarella cheese to these , makes it even more delicious.

Even these can be freezed upto a month just like Chicken fingers, Chicken cutlet .

Preparation time : 10 minutes

Cooking time : 20 minutes

Serves : 25 cheese chicken balls

Ingredients :

Boneless chicken – 500 gms

Salt – salt to taste ( to cook chicken and to prepare masala)

Turmeric – a pinch

Onion- 1 large, finely chopped

Ginger garlic green chilly paste – 1 teaspoon

Pepper powder -1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Coriander leaves – few, finely chopped

Lime juice – of 1/2 lime

Potato – 1 large

Mozarella cheese – 1/2 cup, shredded ( or as per your wish)

For coating :

Maida ( all purpose flour ) – 1 cup

Egg – 2

Breadcrumbs – 1.5 cups

Salt – a pinch

Method :

Wash and clean the chicken. Add salt, turmeric powder and cook the chicken. Shred them and keep aside.

Boil the potatoes.

In a fry pan, heat 2 tablespoons of oil. Saute onion till they turn translucent. Then add ginger garlic green chilly paste. ( You can also add 2 finely chopped green chilles and 1 teaspoon ginger garlic paste) . Saute till the raw smell disappears.

Then add pepper powder, garam masala powder and saute for a minute. then add the shredded chicken and salt. Add finely chopped coriander leaves and lime juice. Mix very well and switch off the flame.

In a large bowl, mash the boiled potatoes very well. add the chicken masala and mozzarella cheese. Mix well.

Apply oil on the palm and make small balls.

Whisk eggs in a bowl . Keep breadcrumbs in another bowl . Take maida in a bowl and add a pinch of salt and mix well.

Coat the chicken balls in the maida , then dip in the egg, then coat well with breadcrumbs. Follow this step for all the chicken balls.

Deep fry these chicken balls on medium heat till they turn golden brown.

You can even cook these in the paniyaram pan. Add little oil to the paniaram pan and cook these balls on low to medium heat. turn them ocassionally till all sides turns golden brown.

Enjoy these cheesy chicken balls with your favorite dips. 🙂

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Also have a look at our other Ifthar snacks, Ramadan recipes too 🙂

Kids meals Snack Uncategorized

Chicken cutlet

One of the most liked snacks in the holy month of ramadan. Deep fry it or shallow fry , its just delicious. I have used fresh boneless chicken here and cooked, then shredded and prepared cutlet. I usually prepare cutlets if any chicken is leftover from curry or starters.

Couple of days before ramadan, I prepare these cutlets uncooked beforehand and freeze it. I have shared Chicken fingers recipe, which can be freezed too. Will update with many more such freezable recipes.

Preparation time : 10 minutes

Cooking time : 25 minutes ( if you already have cooked chicken then cooking time is 15 minutes)

Serves : 15 – 18 medium cutlets

Ingredients :

Boneless chicken – 500 gms

Salt – to taste

Turmeric powder – a pinch

Onion – 1 large, finely chopped

Green chilly – 2 , finely chopped

Ginger garlic paste – 1 teaspoon

Pepper powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Red chilly powder – 1/2 teaspoon ( optional if you want spicy cutlets)

Coriander leaves – few, finely chopped

Lime juice – of 1/2 lime

Potato – 1 , large , to be boiled

For coating :

Egg – 2

Breadcrums – 1.5 cups

Method :

Wash and clean the chicken. Cook it in a cooker adding little salt and turmeric powder. Shred the cooked chicken and keep aside.

Boil the potatoes.

In a fry pan, heat 2 tablespoon oil and saute onion till they turn translucent. Then add ginger garlic paste, green chilly and saute till raw smell disappears. Then add pepper powder, garam masala powder, red chilly powder and saute for a minute. Add cooked chicken and mix well. Then add the chopped coriander, lime juice, mix well and switch off the flame.

In a large bowl, mash the boiled potatoes very well. add the chicken masala . Mix well.

You can also use the same masala for making bread rolls, cheesy chicken balls etc.

Apply some oil on the palm, and make cutlets.

Whisk eggs in a bowl and keep. In another bowl, keep breadcrumbs.

Dip the cutlets in the egg , then coat well with breadcrumbs. Follow this step for all the cutlets.

Heat 3 tablespoon of oil in a pan. Shallow fry the coated cutlets on low to medium flame till both sides turns golden brown.

Enjoy these hot chicken cutlets with your favorite dips.

Note:

To make the cutlets more nutritious , add finely chopped veggies like beans, carrots , cauliflower after adding ginger garlic paste. Let it cook for few minutes till veggies gets half cooked, then add masalas and chicken.

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Also check our other Snacks recipes collections.

Kids meals Snack Starters Uncategorized

Chicken fingers

Chicken fingers is finger shaped chicken nuggets. The same can be prepared in any desired shape, the recipe remains the same. Kids and elders all love to have these as snacks at home, lunch box or even for picnics. Its simple and easy to prepare, add your favorite spices according to your taste.  You can even add some shredded mozzarella cheese while mixing to prepare these fingers to make it cheesy chicken fingers. Kids love it.

Its best for ifthar too because you can prepare this raw chicken fingers and freeze it up to a month.

Preparation time : 10 minutes

Cooking time : 10 minutes

Serves : 25 pieces

Ingredients :

Boneless chicken – 500 gms ( or minced chicken)

Ginger garlic paste – 1 teaspoon

Pepper powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Chilli flakes – 1 teaspoon ( optional if you want to make it spicy)

Cornflour – 2 teaspoons

Salt –  to taste

For coating :  

Maida – 1 cup or more

Salt – a pinch

Pepper – 1/4 th teaspoon ( optional)

Egg – 2

Breadcrumbs –  a big bowl

Method : 

Clean  and pat dry the boneless chicken. Mince it in the blender .

In a bowl , add minced chicken, ginger garlic paste, garam masala powder, pepper powder, chilly flakes, cornflour and mix well. knead it like dough.

To prepare cheesy chicken fingers,  add shredded mozzarella cheese, while mixing.

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Apply little oil on both palms and make finger like shape from the chicken mix.

In a bowl, add maida, salt, pepper and mix well.

In another bowl, break open the eggs and whisk well and keep.

In another bowl, add breadcrumbs.

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Dip the chicken fingers in the maida mix and coat well. then dip well in the egg. Then coat well with bread crumbs. Follow this for all the fingers.

At this point you can put these in a zip bag or freezer safe boxes and freeze it for a month.

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Deep fry these fingers in a low-medium heat. occasionally turn them. When it turns golden brown, remove it from the heat.

Serve these yummy chicken fingers with ketchup .

Have a look at our Ifthar snacks  and Ifthar ideas .

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