Tres Leches cake

I prepared Tres Leches using the recipe from this link.
https://practicallyhomemade.com/tres-leches-cake-with-a-cake-mix/
Cake mix I used is Betty Crocker super moist cake mix (vanilla). Turned out really yummy.

Atte ka halwa

Ingredients:

Whole wheat flour-1 cup
Ghee-1/2 cup
Sugar-1 cup
Water-2 cups
Cardomom powder-pinch
Cashew-10

Method:

1. Heat a flat pan and add ghee. Once it is melted, add whole wheat flour and roast till golden brown and the raw smell of atta is gone.
2. Simultaneously while the atta is being roasted, take a pan and heat water. Add sugar and let it come to a boil. Simmer it if it starts to boil before the atta gets roasted.
3. Add sugar water to the pan with atta little by little and keep mixing vigorously.
4. Add cardomom powder and mix well.
5. Garnish with roasted cashew. Enjoy!

Talikala payasam

Ingredients:

Talikalu:

Whole wheat flour-1 cup
Ghee-1 tbsp
Water-enough to make dough

Payasam:

Rice flour-2 tbsp
Khus khus-1/3 cup
Mawa-1/4 cup
Milk-4.5 cups
Cashews-3
Almonds-3
Sugar-2 cups
Ghee-1/3 cup
Dry coconut powder-1 tbsp

Method:

1. Make dough with water and ghee. Make talikalu and put them on a plate with dry wheat flour. Sprinkle in between so they don't get stuck.
2. Dry roast khus khus, almonds, cashews and coconut slightly. Once they are cooled down, blend together with water to make a fine paste.
3. Boil 2 cups of water and add talikalu. Boil them till cooked. Add some milk if needed and continue till they are completely cooked.
4. Add sugar, khus khus paste, milk, mawa and continue to mix on a small flame.
5. Adjust sugar if needed and adjust milk based on consistency.
6. Switch of the flame and enjoy.

Chocolate popsicles

Ingredients:

Milk- 4 cups
Sugar- 3/4 cup
Cocoa powder- 3 tbsp
All purpose flour- 3 tbsp

Method:

1. Sieve sugar, cocoa powder and all purpose flour into a saucepan.
2. Add milk slowly while combining.
3. Bring it to a boil.
4. Once it cools down, pour into popsicle moulds. Enjoy!

Whole wheat flour laddoo

Ingredients:

Whole wheat flour-1 cup
Ghee-1/4 cup
Raw sugar-1/3 cup powdered

Method:

1. Roast whole wheat flour on a low flame for 7 min or until nice aroma comes and you start seeing the flour get browned.
2. Add 1/3 cup ghee and roast for 5 min on a low flame.
3. Turn off the flame and move the pan aside. Add sugar and mix well.
4. Once the mixture is not very hot to handle, make laddoos and store them in an air tight container.

Sattu laddoo

Ingredients:

Sattu flour-1 cup
Sugar-1/2 cup
Ghee-1/4 cup

Method:

1. Heat 1 tbsp ghee in a pan and roast sattu flour on a very small flame. Keep it aside.
2. Powder the sugar and keep it aside.
3. Heat remaining 3 tbsp ghee and switch off the stove.
4. Combine sattu flour, powdered sugar and ghee. Rolle into laddoos and enjoy!

Peanut laddoo

Ingredients:

Peanuts-1/2 cup
Powdered jaggery-1/2 cup

Method:

1. Roast peanuts on a small flame until slightly brown.
2. Allow it to cool down and blend with jaggery.
3. Make laddoos and enjoy!

Ravva laddoo

Ingredients:

To roast:

Fine sooji-1 cup
Desiccated coconut-6 tbsp
Ghee-1 tbsp

To make laddoo:

Sugar-1/2 cup
Ghee-3 tbsp
Cashew-10
Badam-5
Pistachio-5
Raisins-5

Method:

1. Heat 1 tbsp ghee in a pan and roast sooji on a very low flame until light brown.
2. Add dessicated coconut powder and roast with sooji for couple of minutes.
3. Allow the mixture to cool down.
4. Add granulated sugar to a blender and blend into powder.
5. Add cooled sooji and coconut mix and pulse few times to mix evenly.
6. In the same pan, add 3 tbsp ghee and roast dry fruits.
7. Add the sooji mix and mix properly.
8. Turn off the stove and let it cool down.
9. Make laddoos and enjoy!

Mango strawberry popsicles

Ingredients:

Strawberries frozen-2 cups
Kesar sweetened mango pulp frozen-1 cup
Coconut water-8 oz
Sugar-2 tbsp

Method:

1. Blend all ingredients above. Adjust sugar and pour in popsicle molds. Freeze for 6 hr and enjoy!

Dry fruit laddu

Ingredients:

Pista-1/8 cup
Cashews-1/8 cup
Almonds-1/8 cup
Macadamia-1/8 cup
Dates-5

Method:

1. Dry roast all nuts on a low flame and allow them to cool.
2. Remove seed from dates and chop into small pieces.
3. Grind everything in batches or at once based on the size of your blender.
4. Turn into balls and enjoy!

Puran poli/bobbatlu

Ingredients:
Servings: 5

For stuffing:

Chana dal-1/2 cup
Powdered Jaggery-1/2 cup
Water-1.5 cups
Ghee-0.5 tbsp

For dough:

Maida-1/2 cup
Whole wheat flour-1/2 cup
Water-as needed
Ghee-2 tbsp
Turmeric-1/8 tsp
Salt-pinch

Method:

1. Soak chana dal for 1 hr. Preasure cook with 1.5 cup water for 8 whistles on a medium flame.
2. Once cooled, mash completely either with hand or blend the dal and keep it aside.
3. In a non-stick pan, heat 1/2 tbsp ghee and add mashed dal and jaggery. Stir continuously on a low flame till jaggery is melted and ghee releases from the sides. The consistency should be such that you should be able to make balls. Check the sweetness and add more jaggery if needed.
4. For dough, combine all ingredients listed under dough and make a nice soft dough. Rest for 30 min.
5. Make bobbatlu in a similar way you make parathas. Generously apply ghee on both sides.
6. Enjoy delicious bobbattlu!!

Lemon loaf

Ingredients:

All purpose flour-2 cups
Baking soda-1/2 tsp
Baking powder-1 tsp
Salt-1/4 tsp
Lemon zest-1 tbsp
Butter-1/2 cup
Sugar-1 1/4 cups
Lemon juice-1/2 cup (approximately 3 lemons)
Milk-1/2 cup
Eggs-3

Method:

1. Bring butter, eggs and milk to room temperature. It takes approximately 1-2 hr.
2. Pre heat oven to 350 F.
3. Grease 9×5 inch loaf pan.
4. Sift togethet flour, salt, baking soda and baking powder into a bowl. Stir lemon zest and keep it aside.
5. Squeeze lemon juice (approximately 3 large lemons) and keep it aside.
6. Beat butter in a large mixing bowl for 2-3 min at medium speed.
7. Add sugar and beat at medium speed for another 2-3 min.
8. Add eggs one at a time and beat well.
9. Add lemon juice and mix well.
10. Add sifted dry ingredients and milk alternatively in two batches and mix with a spatula. Using a mixer, just combine everything properly. Do not over beat.
11. Transfer into the greased pan and bake for 55-60 min. Make sure a fork comes clean once it is completely baked.
12. Allow thr cake to cool down completely before slicing and storing in an air tight container.

Custard cake

Ingredients:

All purpose flour-1.5 cup
Custard powder (vanilla flavour)-1/2 cup
Baking powder-1 tsp
Baking soda-1/2 tsp
Salted butter (room temperature)-8 tbsp
Sugar-1 cup
Milk-1 cup, room temperature
Vinegar-1 tsp
Vanilla extract-1 tsp

Method:

1. Pre-heat oven to 350F.
2. Grease a 9 inch round baking pan.
3. Beat sugar and butter in a large mixing bowl for 3 min or until creamy.
4. Add milk, vinegar and vanilla extract and mix well.
5. Sieve flour, custard powder, baking powder and baking soda into the bowl.
6. Mix well using cut and fold method. Do not over mix.
7. Transfer into greased pan and bake for 45 min or until the toothpick comes out clean.
8. Allow it to cool down completely. Otherwise you may find the cake crumbly.
9. Make pieces and store in the fridge for upto a week.

Milk powder barfi

Ingredients:

Milk powder-1+1/4 cup
Ghee-1/8 cup
Powdered sugar (icing sugar)-1/2 cup
Milk-1/4 cup

Method:

1. Heat ghee in a pan on a low flame and add milk powder and milk. Mix well for 1 min.
2. Add powdered sugar and combine properly until the ghee is released.
3. Turn off the stove and flatten out the mix.
4. After 5-10 min, one the mixture cools down, cut into desired shape and sizes and store in an air tight container.
5. Enjoy the delicious super quick recipe. It just tastes like kalakand.

Sweet pongal

Ingredients:

Rice-1.5 cups
Split moong dal (yellow)-0.5 cup
Water to pressure cook rice and moong dal-6 cups
Sugar or Jaggery or combination of both-2 cups
Water to dissolve jaggery-2 cups
Ghee-1/4 cup or more
Elaichi-2
Cashew-10-20
Almonds and raisins (optional)

Method:

1. Roast moong dal and keep it aside.
2. Pressure cook rice, roasted dal along with 6 cups of water for 3 whistles.
3. Meanwhile boil 2 cups jaggery/sugar in 2 cups of water and keep it aside.
4. After pressure is gone, mix jaggery/sugar water with pressure cooked rice+dal mix and cook  for 10-15 min or till it comes to a boil. Turn off the stove.
5. In a separate pan, heat ghee and roast dry fruits.
6. Add ghee and dry fruits to rice, dal and jaggery mix.
7. Serve warm and enjoy!!

Mango kulfi

Ingredients:

Heavy cream-1/2 cup
Fresh ripen mango puree-3/4 cup (I used marathon mangoes)
Condensed milk-14 oz can
Chopped Pistachio-adjust according to your taste
Cardomom powder-1/4 tsp

Method:

1. Add cream to a large bowl and whip until peaks. You will make butter if you over whip.
2. Fold in mango puree, condensed milk, cardomom powder and chopped pistachios.
3. Make popsicles or freeze in a safe container for atleast 6-8 hr. Enjoy delicious kulfi!

Note: If you are freezing in a container, cover with a plastic wrap. The wrap should touch the surface of the mix. This prevents the formation of ice crystals.

Nutella crepes

Ingredients:


Bread flour/ All purpose flour-1 cup
Eggs-2
Water-1 cup
Milk-1/2 cup
Butter melted-2 tbsp
Salt-1/4 tsp
Nutella as spread

Method:


1. Sieve flour in a big bowl. Add salt and combine.
2. In the same bowl, make some space in the center or side and add eggs. Whisk well.
3. Add water, melted butter and milk and whisk well.
4. Alternatively, you can add the ingredients and mix them in a blender.
5. The consistency of batter should be similar to heavy cream.
6. Heat a non stick pan and add 1/4 cup of batter. If the consistency is good, then the batter spreads itself evenly. This ensures the crepes will be thin. If you prefer thick crepes, you can make your batter thick.
7. The crepes cook really fast. Cook on one side till slightly brown. Flip them over and cook for another 30 sec or so.
8. Continue the process with the remaining batter. Store them in foil during the process to keep them moist.
9. Now spread nutella on each crepe and roll it up or fold into a triangle. You can eat just like that or serve with whip cream, or fruit compote. Enjoy.

Four ingredient no churn Vanilla ice cream

Ingredients:

Condensed milk-14 oz can
Heavy cream-2 cups
Pure vanilla extract-2 tsp
Salt-1/4 tsp

Method:

1. Add cold heavy cream, vanilla and salt to a large pan (should fit atleast 10 cups).
2. Using an electric mixer, whip the cream till soft peaks.
3. Fold in condensed milk and make sure everything is combined well.
4. Place a saran wrap touching the surface of the mix. This prevents the formation of ice crystals.
5. Freeze atleast for 4-6 hr or better overnight.
6. Enjoy the delicious vanilla icecream. You will never buy icecream again :-D

Custard

Ingredients:


Milk-8 cups
Custard powder-8 tbsp
Sugar-1 cup

Method:


1. Heat milk in a wide pan on a small flame. Keep stirring occasionally.
2.  In a small bowl add custard powder to few tbsp of cold milk. Mix well until the powder dissolves. Make sure there are no clumps.
3. Add this mix to the milk along with sugar.
4. Continue to boil the mix till it reaches to a desired consistency. Adjust for sugar. Note that custard thickens as it cools.
5. Let it cool and refrigerate it.
6. Serve the custard with your desired fruits.
7. It is advisable to cut the fruits at the time of serving.
8. You can add combination of bananas, apples, mangoes and pomegranate.
9. Serve cold and enjoy the delicious custard

Fresh mint chocolate chip no churn ice cream

Ingredients:

Mint-10-15 leaves
Heavy cream-2 cups
14 oz sweetened condensed milk-1 can
Semi sweet chocolate chips-2 tbsp or more based on your liking

Method:

1. Wash mint thoroughly, dry it and keep it aside.
2. Pour heavy cream into a sauce pan. Add chopped fresh mint leaves and heat it until the cream starts to boil. At this point when the cream is heating up,  you can taste it and adjust the number of mint leaves accordingly.
3. Remove from the heat and allow it to cool to room temperature.
4. Transfer the mix into an air tight bowl and refrigerate for 4 hr or overnight. The cream has to be completely cold.
5. Now whip the strained cream until foamy and to stiff peaks.
6. Slowly add sweetened condensed milk and gently fold in with the whipped cream. Add chocolate chips and give a gentle stir.
7. Transfer to an icecream container or airtight ceramic or glass container.
8. Place plastic wrap directly on thw aurface of icecream to prevent the formation of ice crystals.
9. Refrigerate for several hours or overnight till it freezes. Place the container on the bottom surface of the freezer where it is the coldest. If you place the container on the top of something, icecream may not freeze well.
10. Enjoy delicious home made chocolate chip mint icecream.

Note: You can use peppermint or spearmint (regular mint that you get in Indian stores). Both have different flavors. I have never tried this recipe with peppermint.