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Ingredient
Top 5 dishes made from Fresh Milk: Boiled & RT
1 . Classic Vanilla-Cinnamon Iced Coffee
Classic Vanilla-Cinnamon Iced Coffee
This one’s typically a very old & traditional way of relishing the coffee in the old English Cultures which’s transcended through the ages until this day…& later on, it’s been depicted globally & has now been a heritage recipe with every European countries & its cultures…!!!
Ingredient
1/8-1/4 tsp
Salt
4 tbsps
Castor Sugar/Vanilla Sugar
1 tsp
Vanilla Essence
2 Cups
Fresh Milk: Boiled & RT
1-2 Cups
Ice Cubes: Recommend
1 tsp
Cinnamon Powder
2 Cups
Water: RT
Cooking instructions
* Step 1
First Up: To prepare the Coffee Concoction- We need to add in the measured water in a saucepan & once it starts boiling, add in the aforementioned instant coffee powder in it- Once prepared, cover it & let it rest for some 2-3 hrs time to infuse sufficient coffee flavours in it before the use
* Step 2
Next, once the given time period is over: Strain & Transfer it to a separate bowl/tumbler/pitcher for an easy pour in directly to our drinking glasses…without any mess…Now, in the interim, while the coffee concoction was resting: We need to prepare our Vanilla-Cinnamon Syrup/Concoction too
* Step 3
So that, once it’s done & strained & transferred to a separate bowl/Mug/Pitcher- it’s much more easier to assemble all once their resting period is over & they’re cooled down completely (These concoctions can be well prepared beforehand and refrigerated, at least for about a fortnight’s time & use it whenever we feel like)
* Step 4
Vanilla-Cinnamon Syrup: In a saucepan over the medium-high heat, add in the aforesaid measured sugar, water & vanilla extract & give it a stir- Bring this to a rolling boil & then, remove it from the heat- Allow it to cool down completely…Now, strain it well…
* Step 5
Once all are done & set: It’s now time to assemble them into our Drinking Glasses/Tumblers/Mugs- In goes some ice cubes or crushed ice into the glasses, then the Coffee concoction & the Vanilla-Cinnamon Syrup with some milk or just Half-n-Half ie. Whipping Cream & Milk mixed together post well whisking & added directly into the glasses at this point
* Step 6
Time to simply relish your favourite Iced Vanilla-Cinnamon Coffee & chillax 😍😇
Note: if there is a photo you can click to enlarge it
2 . Eggless DBC Death by Chocolates Cake 🍰
Eggless DBC Death by Chocolates Cake 🍰
#bakeacake
#walnuttwists
#cooksnapchallenge
#deathbychocolate
Ingredient
1.5 Cups
Maida/All-purpose flour
2 tbsps
Cocoa Powder
100 gms
Butter: Salted
1/2 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 Cup
Condensed Milk
1 tbsp
Castor Sugar
1/4 Cup
Cream
2 tbsp
Vanilla Essence
1 Cup
Fresh Milk: Boiled & RT
2 tbsps
Butter- Salted
2 Cups
Heavy Whipping Cream
300 gms
Dark Chocolate
100 gms
White Chocolate: Optional
Cooking instructions
* Step 1
In a large mixing bowl: Add in the butter & the measured condensed milk & whisk together
* Step 2
Add in the measured sugar to it & again, whisk it well together until nicely combined, add in the cream now & again, whisk it well enough
* Step 3
Now, in another bowl: Sift in the aforementioned all the dry ingredients for the cake- Sift in at least 2-3 times...& pour it into the wet ingredients bowl- Mix everything well together until nicely combined and well blended
* Step 4
Add in the Vanilla Essence now, mix it well...in the interim: Preheat the Microwave @180C for about 10 mins time & keep the baking pan/tray ready with you, pre-lined with the parchment paper & greased with some butter
* Step 5
Pour in the entire batter to it- Tap it a few times to release the trapped air inside it & put it inside the preheated oven @180C for about 25-30 mins time or until the toothpick taste is visibly clean
* Step 6
Now to prepare the Ganache: I’ve prepared 2 kinds- White & the Dark Chocolate 🍫 ones...For the same- Melt the Chocolates in the double boiler method
* Step 7
Add into it- the cream & the butter & whisk well until nicely blended & has a sheen in it...allow the ganache to cool down completely & thicken a bit for the easy apply or coat
* Step 8
Turn off the oven, once the cake is baked & let it rest inside the oven itself for another 5-7 mins time & then, Remove it & allow it to cool down completely by placing it on the cooling rack
* Step 9
Cut out the cake into 2 equal halves- Apply the ganache onto the one & then, place the other half onto it & gently press it ensuring its easy grip over one another...
* Step 10
Now, coat the rest of the ganache to the cake entirely & garnish as per your taste & choice...I’ve tried giving it a rustic & erratic ruffled look than the mirror glazed or the evenly decorated ones...Applied some walnuts & white chocolate chips to it & it’s simply ready to KILL ME NOW... Just waiting to GOBBLE IT, ASAP
Note: if there is a photo you can click to enlarge it
3 . Aam Sandesh Kolkata Style Norom Paak
Aam Sandesh Kolkata Style Norom Paak
Traditional Aam Sandesh in its norom-paak ie. cooked in the slow flame & forming a soft dough- Resulting into these decadent & flavourful & aromatic pieces...You shape it any way, you want
Ingredient
1/2 Cup
Fresh Cream
1/2 tsp
Green Cardamom Powder
3/4 Cup
Fresh Milk: Boiled & RT
1/2-3/4 Cup
Castor Sugar
1/2-3/4 Cup
Milk Powder: Optional
1/4 Cup
Cashews: Roughly Chopped
Cooking instructions
* Step 1
Get the Chhena out of the measured milk- aforesaid, hang it for about 2-3 hrs time to drain out the excess moisture & then set it free- Transfer it to a separate plate/bowl
* Step 2
In a blender jar: Add in the Castor Sugar, Khoya/Mawa, Fresh Cream, Saffron Milk & pulse it initially, to roughly form a mixture- scrape the sides of the blender jar & then, churn it well
* Step 3
Then goes in the rest other aforementioned ingredients as in: The cooked Mango Purée, Chhena, green cardamom powder, milk powder, mango/rose essence, chopped cashews & all...Finally, churn it all to form a very smooth nice aromatic mixture/batter
* Step 4
Heat up a frying pan/wok/kadhai, over the medium flame: Add in the blended mixture to it- Keep on stirring continuously, until it starts thickening
* Step 5
Once it starts thickening: Lower the flame completely & keep on stirring continuously...This would require a good 20-30 mins time, if not more...Trust, that this is quite an exhaustive & tedious job for sure but the ultimate outcome is truly delectable
* Step 6
Post stirring continuously, the mixture will look like this, absolutely supple, smooth texture & will have a sheen on it too- It’d start leaving the pan on its own very easily...This ensures- The absolute smooth, shiny & crack-free textures of the very Sandesh, be any
* Step 7
Looking at the same will only give you the impression of its very decadent nature & highly impressive structural procedures, step-wise with enough patience, perseverance & immense tenacity- A laborious job, indeed
* Step 8
Meanwhile, on the other oven: Heat up a frying pan/saucepan, over the medium flame & pour in some cooked AAMRAS in it with some more additional sugar to it & keep on stirring continuously- Be careful not to overcook it or burn it else, the entire thing will turn bitter
* Step 9
When the sugar syrup is completely absorbed in the mango purée/pulp & it starts thickening & tends to stick to the pan- Now, is the good time to turn off the flame & allow it to cool down completely- Our Homemade Mango Jam is ready
* Step 10
Now, when everything’s cooled down completely: Shape the Mango Sandesh, in your desirable & choicest shapes...Before completing the shapes- Make a shallow hole inside the lemon sized mixture/dough we’ve prepared & put in a tsp of the homemade mango jam in it & then, seal the hole & give it your choicest shapes & sizes
* Step 11
Try to make it a bit attractive & alluring- By not adding any artificial colours or similar but by choosing your edible ingredients prudently from the organic ones from your own kitchen pantry & the rest is your self creativity Our delectable Homemade Norom Paak’er Aam-Sandesh is ready to be grabbed in just no time...
Note: if there is a photo you can click to enlarge it
4 . Traditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless 💁🏻♀️
Traditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless 💁🏻♀️
This one’s ☝️one of my favourites & signature ones ☺️
Ingredient
1 Cup
Fine Suji/Semolina
1 Cup
Fresh Milk: Boiled & RT
1/2 Cup
Castor Sugar/Powdered Sugar
1/2 Cup
Desiccated Coconut
1 tsp
Baking Powder
1/2 tsp
Baking Soda: Optional
1/4-1/3 Cup
Butter: I’ve used Salted
1/2 Cup
Sugar: Fine Sugar (preferably)
Cooking instructions
* Step 1
First up: Prepare the baking pan/tray with Butter Paper & greased with some Butter- Set aside...
* Step 2
Then, in a mixing bowl: Mix up the aforesaid Dry Ingredients first, mix everything well together until nicely combined...
* Step 3
Now, goes in the aforementioned Wet Ingredients to it & whisk well together until nicely combined & well incorporated
* Step 4
Allow it to rest for at least 15-20 mins time, with a cover on- before pouring it out into the pre lined baking dish...This ensures the semolina to rise up well enough to make the final texture of the cake absolutely soft & fluffy
* Step 5
In the baking dish/pan: You can decorate the same as per your choice (though, this step is optional)- I always prefer doing it with whichever Dry Fruits are available to me handy & can be sliced easily & faster
* Step 6
Once done with that: Preheat the oven @180C....Checkout on the Soaked cake batter now, whisk well together once again....
* Step 7
Pour it out into the Baking Pan/Dish...Put it in the preheated oven @180C, for about 25-30 mins time...temp. varies from oven to oven & so is the baking time...
* Step 8
While the baking is going on: On the other hand- Let’s prepare the Sugar Syrup for the same- Refer to the aforementioned measurements & boil until the sugar just dissolves completely fine
* Step 9
Turn off the flame now, let it cool down a bit but not completely at all, pls be mindful of that...
* Step 10
It’s highly advisable to check it out once after 25 mins time & then, go about it accordingly as per your own oven Temp. Settings...For me, it’s perfectly baked out in exactly 26 mins time...
* Step 11
Refer my pics: The toothpick/knife testing came out absolutely CLEAN & that’s VVI 👍🏻
* Step 12
Let it rest inside the hot oven itself for about another 10 mins time & then, take it out of the oven- Put it on the cooling rack & allow it to cool down a bit too, not completely though, again- This is the key to this particular recipe outcome to be perfectly spongy, soft & fluffy enough
* Step 13
I usually use the prepared sugar syrup in 2 batches: It’s not mandatory to do it that way but I’ve seen, once it soaks the first batch poured in immediately & then rested for sometime to absorb the same completely & then, when almost on the verge of cooling down completely- warm up the remaining sugar syrup a bit & then pouring into it
* Step 14
The ultimate result is definitely exactly the way it should turn out to be...Soft, Fluffy & Extremely Spongy 👍🏻 Allow it to cool down completely now...
* Step 15
Transfer it to a separate plate or directly to your serving platter....Garnish it as per your taste & choice & Relish the very exquisiteness of this dish 😋
* Step 16
E-N-J-O-Y 😋💁🏻♀️
Note: if there is a photo you can click to enlarge it
5 . White Creamy Cauliflowers 💁🏻♀️
White Creamy Cauliflowers 💁🏻♀️
An exquisitely delightful wholesome meal it is for anyone that’s a cheese 🧀 lover and more so...when the rich white creaminess melts in your mouth...well, do I need to elaborate more on it or would you like to give it a try yourself at your hub & share your own experience with me...☺️👍🏻
Ingredient
1/2-1 Cup
Fresh Milk: Boiled & RT
1-1.5 tbsps
Butter: Salted
1/2-1 tbsp
Maida
1/2 Cup
Mozzarella Cheese: Grated
1-2 tbsps
EVOO: To add on post baking
1/2-1/3 tsp
Red Chilli Flakes
1/2 tsp
Red Chilli Powder
1 tsp
Mixed Herbs
1/2 tsp
Oregano
1/2 tsp
Dry Parsley
1/2 tsp
Smoked Paprika: Optional
Cooking instructions
* Step 1
Take a medium sized cauliflower to get the medium sized florets of it- wash it well & blanch it, strain it & set aside: Ensure, not to overcook the same
* Step 2
Now, heat up a frying pan over the medium flame & add into it the butter & the finely chopped garlic & sauté until its raw smell goes off....stir continuously so as not to burn it out or darken its colour at any point
* Step 3
Add in the maida to it while stirring continuously so as to avoid any lumps in it...then, goes in the milk & keep stirring continuously with the other hand- keep the flame low at this point to avoid the milk curdling- The white sauce is now prepared & has started thickening
* Step 4
Once its raw smell (maida, garlic & milk) goes off- add in the cheese slices to it by roughly tearing it with hands & mixing it well together with the thickened gravy until its nicely combined- Turn off the flame
* Step 5
Pour it out into the baking dish/pan: Spread it out evenly, add into it the grated mozzarella cheese generously & spread the same equally good all along, ensuring to cover it with it- Bake it in the already preheated oven @180C, for about 10-12 mins time (varies with different temperature settings), mine took exactly 10 mins.
* Step 6
Once done ✅ Allow it to cool down a bit for about 5-6 mins inside the hot oven itself...Take it out...Slice it, as per your own choice...& it’s TIME TO E-N-J-O-Y....💁🏻♀️
Note: if there is a photo you can click to enlarge it
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