Thursday, January 11, 2018

No Egg, No Ice cream Maker, Lemon Honey And Ginger Icecream

Lemon,Honey And Ginger Ice Cream

Somehing cold to beat todays hot weather so here is Lemon , Honey and Ginger ice cream recipe,  sounds medicinal,tastes gingery,tangy with cold chunks of honey in every bite. For this recipe no ice cream maker is needed, only with a few ingredients and a hand mixer the delicious lemon,honey and ginger ice cream will be ready.  Promised sharing this recipe with friends long back but posting it now, my apologies to all my friends for keeping you waited. This one is a must try, so whenever you try my recipes please please, share your experience by posting the comments below. It will help me keeping my blog live and interactive.

The ingredients used in this recipe are very simple and can be used as a base for making any flavoured ice cream, using natural flavours. I have many tried and tasted flavours to share with you all and i will try to share all the amazing flavours with you all as soon as possible. So lets start with the ingredients.


1)Thickened full cream 250 ml
2) Condensed milk 200 ml
3) Honey 2 table spoons
4) Frozen lemon juice 1/4 cup
4) Ginger grated 1 tea spoon
5) lemon pulp 1 tea spoon
6) Lemon ring for decoration


Hand mixer


1) Pour the cream into the hand mixer pot
2) Whip it for 1 to 2 minutes 
3) Pour in condensed milk mix well with a spatula
4) Add in frozen lemon juice
5) some portion of grated ginger (Note: save few strands to add at the end)
6) Mix it using the hand mixer for 2 to 3 minutes or until it becomes thick
(Note:- Refer the pictures in the video below)
7) Transfer the mixture into a plastic container cover it with the cling wrap by gently pushing down the cling wrap so it touches the mixture, put on the lead and freeze it for 30 to 45 minutes
8) After 30 to 45 minutes, add the mixture into the mixer pot and mix it for 2 to 3 minutes to break the ice crystals.
9) Add in honey, lemon puree, and the saved ginger strands in step 5 mix well with a spatula, do not use the hand mixer after this step
10) Transfer the ice cream into the container, cover it with cling wrap and freeze for 4 to 6 hours or overnight, after 6 hours tangy,gingery Lemon,Honey and Ginger ice cream will be ready. 

Serving Suggestions:-
Add 2 to 3 scoops in a ice cream cup, cut a thin  lemon ring, give it a slight cut and put it on the ice cream cup's edge, drizzle some honey on top and serve!

Saturday, January 6, 2018

Kesar Mawa Modak (Indian Saffron Milk Fudge )

To make kesar mawa modak I used home made mawa, posting this recipe on the occasion of first sankasht chaturthi of 2018. And what could be the more precious occasion than this to most my first recipe of 2018.
Mawa is made with four simple ingredients and the modaks are made using this mawa . So lets begin.

Ingredients For Mawa:-

1)Full milk powder 250 grams
2)Unsalted Butter 1 table spoon
3)Condensed Milk 2 and 1/2 table spoons
4)Almond milk 1/2 cup


1) In a nonstick pan melt butter, add in milk powder
2) Dry roast the milk powder on low to medium flame for 4 to 5 minutes or until the milk powder colour turns into a very light  yellowish colour , stirring continuously with a wooden spoon .
(Note: Do not leave the milk powder unattended other wise it will burn)
3) After 4 to 5  minutes add in the condensed milk , mix well, add in the almond milk the mixture becomes wet at this stage( Refer the pictures in the video bellow)
4) Stir continuously until all the moisture goes away and the wet mixture turns into a mawa like consistency (Refer the photos in the video to get an idea)
5) It will take around 10 to 15 minutes to get the mawa consistency, when it becomes hard to mix with the spoon use the smasher to well combine the mawa and get the nice crumbly mawa texture
 ( refer the photos in the video) once you get the desired texture remove the mawa in a plate and allow it to cool down. 
6) The crumbly soft mawa is ready, you can use it for making any sweet or burfi i have used to make the Modak the recipe is shown bellow.
(Note: It is very important to keep the flame between low to medium and continuous stirring to avoid the burning )

Kesar Mawa Modak Recipe


1) Mawa 1 and half cups
2) Powdered sugar 1/2 cup
3) Cardamom Powder 1/2 tea spoon
4) Kesar strands dissolved in warm milk few strands or 1/4 tea spoon


1) Gently mix together all the ingredients until well combined to form a soft crumbly dough
2) Apply some butter or ghee to your hands divide the dough into a 21 to 23 equal portions
3) If you have modak mould, fill the modak mould with the mixture and press it firm, nice Modak will be ready

(Note:- Refer the pictures in the video fro how to shape the modak and give the professional touch without using mould)

 you can use any dry fruit  stuffing if you like to make the stuffed modaks. Yummy!

Enjoy the recipe. Please Follow my blog! Press the like button, subscribe to my YouTube channel. Thank you for visiting!

Ganpati Bappa Morya! 

Wednesday, December 27, 2017

Eggless Red Velvet Cupcakes Topped with Cream Cheese Frosting

Hello everyone the Egg less Red Velvet cupcake recipe is my own tried and tested version so please  I request you all to respect my efforts and tag me or my Blog whenever you use this recipe and not to post it as your own recipe. Thank you I appreciate that in advance. 

Posting this recipe on demand from all HBGIANS , thank you for liking my recipe and giving so much love. So here is the recipe please do tag me or my blog when you use this recipe. and contact me for any questions I will try to help whenever I can. 

Egg less Red Velvet Cupcakes And Cream Cheese Frosting


Dry Ingredients
1) Plain Flour 1 and 1/4cup
2) Baking powder 1 Teaspoon
3) Baking Soda 1 Teaspoon
4) Coco Powder 2 Tablespoons

Wait Ingredients
5)Condensed milk 1Tin (398gm/400gm can)
6)Room temperature Unsalted butter 100 grams
7)Vanilla extract 1 teaspoon (If using Red velvet essence make it 1/2 teaspoon or optional)
8)Red velvet essence 1 teaspoon (optional but gives really nice test)
9)soda water 1/2 cup + 2 to 3 tablespoons
10) Americo Super red Colour 1 and 1/2 teaspoons

Note:- Refer the pictures linked in the photo video bellow


1) Sift together all the dry ingredients
2) Preheat oven at 170͒ Celsius
3) Mix together butter, Condensed milk in a pot using an electric mixer on low speed first for 1 minute after 1 minute scrape the sides of the pot, add in red colour, and mix it well until red colour,butter and condensed milk are combined well together into a smooth mixture ,it needs only 2 to 3 minutes of mixing on medium speed.
4) First add in half portion of the dry ingredient mix to the Butter and condensed milk mixture
5) Mix it with a spatula, and beat it on low speed for 30 seconds
6) Add in half of the Soda water mix it for another 30 seconds
7) Add in remaining dry ingredient mixture and the soda water (Before adding the last part of the soda water dip the colour spoons to wash the colour stuck on the spoons) 
8) Mix on medium speed for 2 to 3 minutes or until well combined into a smooth batter. 
( The batter should look velvety and super red, some times it might look a bit curdled but that's fine)
9) Line up the standard sized cupcake tray with cup cake liners and fill the cupcake liners with the batter using an ice cream scoop  about 2/3 to 3/4 of the way full , do not over fill other wise your cupcakes will overflow. 
10) Bake them on 170͒ Celsius for 15 to 20 minutes or until check by the wooden skewer comes out clean.  Enjoy the recipe!

 Note:- Try to fill up the liners only in one go,if it happened to add little more batter on top of already filled cupcake liner please mix it well by tapping or with a screwer , pother wise the later added part will be baked separately and the cup cake will bake in two parts)

Cream Cheese Frosting


1) Room temperature Cream cheese 125 grams ( I used Philadelhpia Brand you can use any available but make sure used for making desserts)
2) Room temperature Unsalted butter 130 grams
3) Lemon juice 1 teaspoon
4) Vanilla extract 1 teaspoon 
4) Icing Mix or Icing sugar 3 to 4 cups ( Adjust the last 1/2 cup according to your taste of sweetness, but 3 to 4 cups is fine according my taste)


1) Mix together butter and cream cheese for 1mintue using an electric mixer on low speed
2) After 1 minute stop and scrape the pot from all sides and mix it for 2 to 3 minutes until the butter and cream cheese are well combined 
3) Add in the vanilla essence, and lemon juice mix it for a bit approximately 20 seconds
4) Add in sugar and mix it well for 2 to 3 minutes on medium speed do not over mix and melt the butter. watch it all the time for the consistency and use the mixer accordingly
5) Fill up the piping bag, use whatever nozzle you like and start squeezing on the red velvety cupcakes, sprinkle some red velvet crumble and silver ball sprinklers or any sprinklers you like and Enjoy! Thank you for following my recipe.

(Please refer to the pictures in the following Photo video to get a better idea of the recipe above)

Red Velvet Cupcake and Cream cheese Frosting

Wednesday, September 18, 2013

Panchmela Dal (For Dal Baati)

Panchmela Dal:-
Servers:- 4 to 8
Preapration time:- 10 minutes +Cooking time:-25 minutes

 This is a very famous Rajasthani dal,without it the famous Dal Bati cuisine in Rajasthan is incomplete.This Dal is prepared with many variations.Usually it is prepared using 5 lentil varieties like Toor Dal(Split Pigeon Pea),Urad Dal(Split Black Lentils),Moong Dal(Split yellow lentils),Chana Dal(Split yellow chick peas) and whole green Moong(Whole Green lentils), and some authentic spices and named as 'Panch mela Dal' where as in some area of Rajsathan only Toor Dal and spices are  used to prepare this Dal for famous Rajasthani Dal Bati cuisine. I have used the 5 varieties of Lentils to make this Panch Mela Dal. To enjoy the rich flavour of Dal Bati ,it needs enough dal to soak the Baties fully in the dal . So here is the recipe.
(For the Baati's please refer to my  Dal Baati recipe.)
1)Toor dal(Split pigeon pea) 1 cup
2)Moong Dal(Split yellow lentils)1/4 cup
3)Whole green Moong(Whole green lentils) 1/4 cup
4)Chana Dal(yellow Split chickpea) 1/4 cup
5)Urad Dal(Black gram)1/2 cup
(You can change the proportion of lentils as per your likes. I like it in this proportions)
6)Salt 1 teaspoon
7)Water 4 cups
8)Oil/ Pure ghee 1 to 2 tablespoon(You can use half oil and half ghee)
9)Bay leaf 1 to 2 numbers
10)Cumin seeds 1 teaspoon   
11)Roughly crushed cloves 3to5 numbers
12)Roughly crushed black paper corns 4 to 5 numbers
13)Asafetida a pinch
14)Turmeric 1/2 teaspoon
15)Coriander powder 1 tablespoon
16)Garam masala 1 teaspoon
17)Cumin powder 1 teaspoon
18)Red chili powder 1 teaspoon
19)Salt to taste
20) Chopped Onion 1 medium size
21)Grated ginger 1/2 teaspoon
22)Grated galic 1/2 teaspoon
23)Crushed green chilies 1/4 teaspoon
24)Tomato puree 1/2 cup(Or 1 large tomato pureed)
25)Lemon juice 1 teaspoon(or to taste)
26)Water 3 to 4 cups(Or as required)
27)Chopped Fresh coriander 2 table spoons
Ingredients For Seasoning:-
1)Pure ghee or oil 2 to 3 table spoons
2)Red chilipowder 1 tea spoon
3)Dry red chilies 3 to 4 numbers
4)Asafetida 1/4 teaspoon
1)Combine all the lentils and wash thoroughly.
2)Soak the mixed lentils for 30 minutes(This is optional)
3)If soaked drain the water,and transfer the lentils in to the pressure cooker
4)Add 1 teaspoon of salt and 4 cups of water, give it a stir.
5)And pressure cook for 1 whistle(if soaked for 30 minutes) or cook for two whistles if not soaking.
6)Meanwhile,heat the oil or ghee in a deep pan on medium heat.
7)Add bay leaf,cumin seeds,add cloves,black peppercorns, asafetida.Allow it splutter.
8)Add in chopped onions and a little salt,mix well and cook for 1 to 2 minutes.
9)Add in ginger grated,garlic grated and crushed green chilies,mix well and cook for another 2 to 3 minutes or untill the onion becomes translucent or golden in color.
10)Add in tomato puree,mix well and cook untill the oil starts to separate and the raw smell of tomatoes disappear.Add in the lemon juice
11)Add in coriander powder,turmeric powder,cumin powder,garam masala and red chilip powder,mix well and cook for 1 to 2 minutes.
12)When the pressure cooker is cool,add the cooked lentils mixture into this onion,tomato mixture,mix well.
13)Pour in 3 to 4 cups of water,mix well and allow Dal to come to come to a boil.
(Adjust the water quantity according to the Dal consistency you want)
Directions for seasoning:-
1)Heat oil or ghee in a pan,add red chilies,asafetida and red chili powder,mix for 2 seconds and pour the seasoning on the Dal.
2)Garnish with the chopped green coriander. And serve hot with the Dal Batties and Churma ladoo.

Tuesday, September 17, 2013

Baties for Dal Bati Churma

Baties For Dal Bati Churma:-
Preparation Time:-10 minutes
Baking time:- 35 to 40 mniutes
Serves:-8 to 10 Bati/Serves 4 to 6

The Incredible India is surrounded by a wide range of regional cuisines, most of them are cooked according to the range of diversity in soil types. Like in Rajasthan "The Land Of King" as the kings used to go on wars needed long lasting foods and the food which could be eaten without heating.The food is prepared according to the available items  in the different areas of Rajasthan.So in the desert side of Rajasthan like Jaisalmer,Bikaner,and Barmer region the cooks prepares the type of cuisine which requires very little water and they prefer instead to use more milk, buttermilk and clarified butter.Perhaps the best Known Rajasthani food is Daal Baati which is also known as Dal Bafla in Indore and malwa region.The Rajasthani food is incomplete without the mention of the famed Dal Baati churma.The Dal is prepared using some spices and five combinations of Lentils named as Panch Mela Dal or simply by using Toor Dal(Split Pigeon Pea).The Baati is prepared with many variations and ways.I have used Wheat flour(Aata) and semolina.This is a very heavy diet as lots and lots of Ghee is used in this dish. This is a very favourite cusine in my home. So here is the recipe for Baati; For Dal recipe,please refer to my Panchmela Dal recipe.And for the Sweet churma ladoos refer to my Churma Ladoo recipe.
1)Wheat Flour(Aata) 4 cups
2)Semolina 1 cup
3)Salt 1/2 teaspoon
4)Baking Powder 1/2 teaspoon
5)Carom Seeds 1/4 teaspoon
6)Oil or butter 2 tablespoons(Butter should be at room premature)
7)green chilies crushed 1/4 teaspoon
8)Grated ginger 1/2 teaspoon
9)Grated garlic 1/2 teaspoon(optional)
10)Yogurt 1 cup
11)Warm Water 1/4 cup
12)Clarified butter or pure ghee 1 cup (To deep the Baati)
1)Preheat oven to 180°Celsius or 350°Fahrenheit.
2)Mix and sift together wheat flour,semolina,salt and baking powder.
3)Add in carom seeds and mix.Add in crushed green chilies.
4)Add in ginger and garlic grated,mix well.
5)Add in butter or oil, mix well.
6)Add in yogurt,mix well to form a stiff dough.Add the warm water if required, as some times if the yogurt is liquid,you need less water.And if the yogurt is thick then you may require all of the water and knead it for 1 to 2 minutes.
7)Apply 2 to 3 drops of oil or little bit butter to the dough,cover and allow it to rest for 15 minutes.
8)After 15 minutes,make golf-size rounds (Refer the pictures),keep it on a baking tray or pizza stone,bake for 15 to 20 minutes,keep an eye while baking,after 15 minutes turn over and bake on the other side for another 15 to 20 minutes or till the baties change the color to light pink.(Refer the pictures).
9)Heat the ghee until it melts,when the baaties are ready press them little bit and deep them into the ghee for 30 seconds,remove and keep aside.Yummy Baaties are ready.
How to serve:-
1)Take the baties in a deep plate, pour the Panchmela Dal
2) scrumble Churma ladoos ,top with 1 tea spoon of ghee and serve hot.
For churma Ladoo refer to my Churma Ladoo recipe.

Churma Ladoo (For Dal Baati Churma)

Churma Ladoo:- 

Preparation time:-10 minutes
Baking time:-35 t0 40 minutes
Ready In:-50 minutes
Serves:- 6 to 8 Medium Size Ladoo

Dal,bati and churma ladoo is the ultimate Rajasthani cuisine combination.Churma laddo ingredients and the bati ingredients are same ,traditionally batis without salt are fried in pure ghee but here i am showing the baking version.Churma ladoo is also prepared in festive season as a offering to God.Usually jaggery is used but i have used powdered sugar.Very healthy for kids,instead of a iron supplement,churma ladoo made with jaggery is a good option for kids.If you want to make it for kids then fry the bati in ghee.I have baked the batis and used powdered sugar as i made it for eating with Dal and bati. When eating with dal bati i prefer sugar ladoos.For prasadam i prefer using jaggery and crushed dry fruits.AS the Ganpati Bappa is here with us this is the best prasadam option.So here is the recipe for churma ladoo.
1)Chapati Flour or wheat flour 4 cups
2)Semolina 1 cup
3)Pure ghee/ butter 2 table spoons
4)Baking powder 1/8 tea spoon
5)Warm water or milk 1/4 cup
6)Powdered white sugar or Jaggery powder to taste(I used 1/2 cup)
7)Cardamom crushed 3 to 4 numbers
8)Pure ghee to deep the Churma bati 1/2 cup
(If frying the batis and not baking then u need pure ghee for frying)
1)Preheat oven to 180°Celsius or 350° Fahrenheit.
2)Sieve together the flour,semolina and baking powder.
3)Add the pure ghee mix well so that the ghee gets incorporated in the flour thoroughly.
4)Add i the warm water or milk little bit at a time and knead for 3 to 4 minutes to form a stiff dough.Apply few drops of ghee and set aside for 10 to 15 minutes.
5)Make medium sized rounds and place on to the baking tray(Refer the pictures)
6)Brush some ghee on top and transfer to the oven and bake for 15 minutes,after 15 minutes turn over and bake for another 10 minutes or until it turns golden brown.
7)When its done take out of the oven and deep into the melted pure ghee make sure
the bati is covered with ghee from all side.Keep it for 2 to 3 minutes so the ghee get absorbed into it.
8)Instead of baking you can deep fry the batis in ghee
9)After that Scrumble the batis  with the help of hands or coarsely grind in a mixer grinder or food processor,add the powdered sugar or jaggery, add the crushed cardamoms ,add some melted ghee and mix well and roll out the round ladoos as per your required size.
10)Serve with Dal Bati.
(Click the link for Panchmela Dal recipe and For Bati recipe)
(If you are making the ladoos for Prasadam,then after the ladoos are done roll them in the roasted poppy seeds.Even if you want you can add some dry fruits into it like cashews,sultanas,pistachios and almond flakes.And serve as a Sweet dish too.)  

Monday, August 26, 2013

My Sixth Fondant Cake

R2D2 3D CAKE:-

  R2D2 is one of the important and famous character from Star Wars.And yeah i have a 8 year old Star Wars fan in my home who has demanded this cake on his 8th birthday.And i am always ready to work hard when it comes making about the challenging cakes.So i have tried this huge cake to delight my sweetheart on his 8th birthday. I have baked four cakes for the body and one cake for head,have used the Pyrex glass bowl to bake the head. and one more cake for the base,used pie making tray.And the cake is layered as a black forest cake,with fresh cream icing and cherries.You can see the recipe for black forest cake in baking section.The cake was very heavy and was a hard work.And the whole cake is siting on a stainless steel pot covered with the aluminum foil. So here i am sharing some pics of my R2D2 cake.                                                                                  


                                                      This is how the R2D2 Formed     


And its the time for celebration

This one i made on my friend's son's 7th birthday who is also a big fan of Star wars.It has a small R2D2 figure.
Thank you for watching My creation.Please click the play button bellow to listn to the starwars theme for a real Star Wars feel