Kesar Kulfi

Ingredients:

Milk - 2 Cup
Instant Khoya - 1/4 cup
Pista - 10
Badam - 10
Cashews - 10
Sugar - 1/4 cup
Elaichi powder - a pinch
Saffron strands - 5-6

Method:

• Blend sugar and elaichi powder and set aside.
• Blend the nuts coarsely and mix with sugar mixture.
• In a pan add milk and boil in low flame for 15 mins.
• Take 3 tbsp of milk in a bowl and add saffron strands.
• Now add blended stuff and khoya and mix well.
• Cook in low flame.
• Add in saffron milk mix to this and mix well.
• Scrape the sides and cook in low flame.
• Once it reduces and thickens, transfer to bowl and let it cool.
• Pour this in kulfi moulds and refrigerate overnight.

Kulfi

Ingredients:

Milk - 2 Cup
Instant Khoya - 1/4 cup
Pista - 10
Badam - 10
Cashews - 10
Sugar - 1/4 cup
Elaichi powder - a pinch

Method:

• Blend sugar and elaichi powder and set aside.
• Blend the nuts coarsely and mix with sugar mixture.
• In a pan add milk and boil in low flame for 15 mins.
• Now add blended stuff and khoya and mix well.
• Cook in low flame.
• Scrape the sides and cook in low flame.
• Once it reduces and thickens, transfer to bowl and let it cool.
• Pour this in kulfi moulds and refrigerate overnight.

Butterscotch Milkshake

Ingredients:

Milk - 1 1/2 cups
Sugar - 4 tbsp
Butterscotch esc - 1 1/2 tsp
Chocolate syrup - 1 tbsp (optional)

Method:

• In a bowl add chilled milk and sugar.
• Mix well till sugar melts.
• Add in esc and mix well.
• Chill this for a while.
• In a serving glass add in chocolate syrup and roatate.
• Add in milkshake and serve.

Rice Rasagulla

Ingredients:

Rice - 2 cup (Leftover rice)
Sugar - 1 cup
Water - 2 cups
Corn flour - 1 tsp
Maida - 1 tsp
Ghee - 2 tbsp

Method:

• Blend the rice to fine paste.
• Grease a plate with ghee and transfer the blended paste to this.
• Add corn flour, maida and mix well.
• Knead it and make a soft dough.
• Make small balls out of it.
• In a pan add sugar and water and mix well.
• Let it boil.
• Once it starts to boil addin rasagullas and cook in low flame.
• Cook till rasagullas doubles in size.

Note:

• You can grease your hands with ghee to avoid stickiness while making balls.
• I just clicked after adding rasagullas to syrup, forgot to take final photo :))

Nutty Kheer Popsicle

Ingredients:

Carrot Kheer
Cahsew nuts - 10

Method:

• Blend nuts coarsely and set aside. 
• Add this carrot kheer and mix well.
• Now pour this in popsicle moulds.
• Freeze this for 8 hrs or overnight.
• Serve this yummy popsicle.

Note:

You can dip the edges in chocolate dip and roll it in nuts ad freeze and serve too.

Muskmelon Icecream

Ingredients:

Muskmelon Puree - 1 1/2 Cup
Milk - 1/2 Cup
Condensed milk - 1/4 Cup
Milk powder - 5 tsp
Vanilla Esc - 1/8 tsp

Method:

• Peel skin and remove seeds and make muskmelon puree (don't add water).
• Boil milk and let it cool.
• In a bowl add muskmelon puree, milk, condensed milk and milk powder.
• Add in esc and mix well.
• Blend this mixture and transfer to freezer safe container.
• Freeze this for  4 hours.
• After 4 hrs scoop the mixture and blend again.
• Transfer this to freezer safe container.
• Freeze for 8 hrs or overnight.
• Top the icecream with any syrup of your choice.

Cranberry Pista WhiteChocolate Oatmeal Cookies

Ingredients:

Wheat flour - 1 cup
All purpose flour - 1/4 cup
Oats - 1/2 cup
Unsalted butter - 1/2 cup (100g)
Brown sugar - 1 cup
Egg - 1
Vanilla esc - 1 tsp
Baking soda - 1/2 tsp
Dried cranberries - 1/2 cup
Pista - 1/2 cup
White chocolate chips - 1/4 cup

Method:

• Grind cranberries, pista and set aside.
• In a bowl add butter and sugar and cream well.
• Add in egg and mix well.
• Add in esc and mix well.
• Add flour, baking soda and mix well.
• Add in oats, grinded stuff, chocolate chips and mix well.
• The dough will be a tight dough.
• Line a baking tray and place the shaped cookies on it.
• Bake this in a preheated oven (OTG) at 180°C for 14-16 mins.
• Let this cool and store in the crispy cookies in an air tight container.

Gulkhand Kulfi

Ingredients:

Milk - 1 cup
Nuts Powder - 1 tsp
Condensed milk - 2 tbsp
Milk powder - 1 tbsp
Rose esc - 1/4 tsp
Gulkhand - 1 tbsp

Method:

• Take 2 badam, 2 pista and 2 cashew and grind it to a powder and set aside.
• Boil milk in a pan and reduce the flame.
• Add a tsp of grinded nuts powder and mix well.
• Add in condensed milk and mix well.
• Cook in low flame for 5 mins.
• Add in esc and milk powder and mix well.
• Boil for 2-3 mins and turn off the flame.
• Add gulkhand and mix well.
• Let this cool completly.
• Fill in kulfi moulds and freeze overnight or min 6-8 hrs.
• This will give 4 gulkhand kulfi.

Channa Masala #6

Ingredients:

Channa - 2 cups
Onion - 1
Tomato - 2
Ginger Garlic paste - 1 tbsp
Kasoori methis leaves - 1 tbsp
Coriander leaves - Little
Lemon juice - 2 tsp
Chole masala - 1 tbsp
Oil, Salt, Water - As reqd

Masala :

Cloves - 2
Cinnamon stick - small piece
Green elaichi - 3
Pepper corns - 1 tsp
Cumin seeds -  1 tsp
Coriander seeds - 1 tbsp
Dry red chilly - 2

Method:

• Soak channa overnight and  add salt and pressure cook for 5 whistles and set aside.
• Heat a pan and dry roast the items under "masala" and grind to a fine powder.
• Heat oil in pan and add onion, tomato and ginger garlic paste and cook for a while.
• Let this cool and add 2 tbsp of boiled channa to this and grind to a paste.
• Heat oil in pan and add grinded paste, masala powder and mix well.
• Add boiled channa with water.
• Check for salt and add if needed.
• Cook in low flame for few mins.
• Add in chole masala and mix well.
• Finally add crushed methis leaves and coriander leaves.
• Serve with roti/poori.

Eggless Orange Chocochip Cupcakes

Ingredients:

All Purpose flour - 1 cup

Corn flour - 1 tbsp

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Orange Zest - 1 tbsp

Oil - 1/4 cup

Orange juice - 1 cup

Brown Sugar - 1/2 cup

Chocochips - 2 tbsp

Method:

• In a bowl add chcochips and 1 tbsp flour and toss well and set aside.
• In a bowl add flour, baking powder and baking soda and mix well.
• Take orange and zest them.
• Make fresh orange juice and set aside.
• In other bowl add oil and sugar and mix well.
• Add orange zest and juice and mix well.
• Once the sugar is melted add in flour and mix well.
• Pour this batter in lined muffin tray.
• Top with chocochips.
• Bake this in a preheated oven(OTG) at 180°C for 20-25 mins.

Channa Masala #5 - No Oinion

Ingredients:

Channa - 2 cup
Tomato Puree - 1 cup
Besan flour - 1 tbsp
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 1 tbsp
Garama masala - 1 tsp
Ginger - 1 tbsp (grated)
Hing - a pinch
Sugar - 1 tsp
Coriander leaves - Little
Salt, Oil, Water - As reqd

Method:

• Soak channa overnight and pressure cook for 5 whistles and set aside.
• Heat oil in pan and keep in medium range.
• Add in hing and besan flour and saute for a while.
• Add in tomato puree and spice powders(except garam masala) and grated ginger.
• Mix this well and add in salt and sugar.
• Cook till oil oozes out.
• Add in boiled channa with water.
• Cover and cook in low flame for few mins.
• Add in garam masala and chopped coriander leaves.
• Serve with roti/poori.

Oats Cake

Ingredients:

Wheat flour - 3/4 cup
Instant Oats - 1/2 cup
Milk - 1/2 cup
Sugar - 1/2 cup
Egg - 1 or Thick Curd - 2 tbsp
Baking powder - 1/2 tsp
Cinamon powder - 1/4 tsp
Salt - a pinch
Unsalted butter - 4 tbsp
Vanilla Esc - 1 tsp
Nuts - 2 tbsp(cashews, badam & pista choped)

Method:
In a bowl add in oats and hot milk and mix and set aside for 20 mins.
In other bowl add in butter and sugar and mix well.
Add in egg, vanilla esc and mix well.
Add in oats mix and mix well.
Add little flour to nuts and toss and keep.
Now add the dry ingredients and mix well.
Add in chopped nuts/berries and mix well.
Grease a pan and dust with flour and dap and remove excess flour.
Fill in the batter and dap it.
Bake this in a preheated oven at 180°C for 20-22 mins.

Note:

• I baked the rectangle shape cake in old round electric oven.
• Heated the oven for 10 mins and baked for 25 mins.
• The shell shape cake, I baked in OTG.

BottelGourd / Sorakaai Dosa

Ingredients:

Idly rice - 1 cup
Sorakaai - 2 cup (grated)
Fenugreek seeds - 1/8 tsp
Thoor dal - 1 tbsp
Green Chilly - 2
Dry red chilly - 1
Ginger - small piece
Salt, Oil, Water - As reqd

Method:

• In a bowl add in rice, fenugreee seeds and thoor dal.
• Wash this nicely and soak in water for 2 hours.
• Now peel the sorakaai skin and grate or chop without seeds.
• In a blender add in sorakaai, ginger, chillies and blend to a paste.
• Set this aside.
• After 2 hrs strain water and blend the rice and dal.
• Add little water and have like dosa batter.
• Add in blended sorakaai mixture too.
• Add in salt and set aside for few mins.
• Make dosa and serve with yummy side dish.

BottleGourd/Sorakaai Halwa

Ingredients:

Sorakaai - 1 cup (grated)
Milk - 1/2 cup
Sugar - 1/2 cup
Milk powder - 1/4 cup
Nuts - Cashew, Pista and raisins
Saffron strands - 2-3
Ghee - 1/4 cup

Method:

• Heat ghee in pan and add 1/4 cup milk and milk powder.
• Keep Stirring till it leaves the sides and you get instant khoya.
• Peel the skin and grate the bottle gourd without seeds.
• Heat ghee in pan and add chopped nuts and roast them.
• Transfer this to a plate ad set aside.
• Now in the same add grated sorakaai and saute in low flame for 5 mins.
• The color will change a bit.
• Now add in milk and cook in low flame till sorakaai is cooked and thickens.
• Now add sugar and cook for 3 mins.
• Add in khoya and mix well.
• Keep stirring till it reaches halwa consistency.
• Add little milkmaid and roasted nuts.
• Top with saffron strands and serve yummy halwa.

Pinacolada

Ingredients:

Pineapple - 2 cup
Coconut Milk(first) - 3/4 cup
Lime juice - 1 tsp
Sugar - 2 tbsp

Method:

• Add all ingredients in blender and make it like a shake.
• Either put ice cubes and blend.
• Or put ice cubes in serving glass and pour the shake.
• Serve the chill pinacolada.

Lemon Blueberry Muffins

Ingredients:

Wheat flour - 2 cup
Brown Sugar - 1 1/4 cup
Lime juice - 1/4 cup
Milk - 1 1/2 cup
Oil -  1/2 cup
Baking powder - 1 tsp
Baking soda - 1 tsp
Dried Blueberry - 1/2 cup
Lemon Zest - 1/2 tsp
Tumeric Powder - a pinch

Method:

• In a bowl add milk and 1 tbsp of lime juice and set aside.
• In other bowl add oil and sugar and mix well.
• Add in milk and mix well.
• Add dry ingredients one by one and mix well.
• Finally add lime juice and dried blueberries and mix well.
• Line the muffin cases and fill the batter.
• Bake this in a preheated oven (OTG) at 180°C for 22-25 mins.
• In a bowl mix sugar and lime juice and apply this on top of each muffin.

Note:

Last step is purely optional.