Arisi Paruppu Payasam

 

Ingredients:

Raw rice - 1/4 cup
Moong dal - 1 tbsp
Powdered jaggery - 1/2 cup
Coconut milk - 1/4 cup
Cashews - 6-7
Elaichi powder - a pinch
Water - 1 1/2 cups + 1/2 cup.
Ghee - 1 tsp

Method:

• Heat ghee in a pan and roast cashews and set aside.
• To the same pan add in dal and roast for few seconds.
• Transfer to bowl.
• To this add washed rice and add water.
• Pressure cook this for 4 whistles.
• Mash the dal and rice nicely and transfer to pan.
• To this add powdered jaggery, elaichi powder.
• And mix well.
• Cook in low flame.
• Add in 1/2 cup water and mix it.
• Cook in medium flame for 4-5 mins.
• Now turn off range and add in coconut milk.
• Mix well.
• Now turn on range and cook it for a min.
• Transfer to bowl and add in roasted cashews.

Victoria Sponge Cupcake

 Ingredients:

Self-Rising flour - 115 g
Unsalted butter - 115 g
Sugar - 115 g
Egg - 2
Water - 3 tbsp
Vanilla Esc - 1 tsp

Method:

• In a bowl add in sugar and butter and cream well.
• Add eggs one by one and whisk well.
• Add in esc and mix it.
• Now add flour and water and mix well.
• Fill the batter in lined muffin cases.
• Bake this in a preheated oven (OTG) at 150℃ for 18-20 mins.
• Yields 10-12 cupcakes.

Mocha Condensed Milk Frosting

 

Ingredients:

Unsalted butter - 250 g
Condensed milk - 200 g
Instant Coffee powder - 1 tsp
Hot water - 1 1/2 tsp

Method:

• In a bowl mix instant coffee powder to hot water.
• Mix and set aside.
• In other bowl add in butter and beat it till light and fluffy.
• Add in condensed milk and beat for a minute.
• Add in cooled decoction to this and beat for 2 mins.
• Use it to frost cakes or cupcakes of your choice.

Badam Milk popsicle

 

Ingredients:

Milk - 250 ml
Sugar - 1/4 cup or As reqd
Badam powder - 1/4 cup
Turmeric powder - a pinch
Dry ginger powder - 3/4 tsp
Elaichi powder - 1/4 tsp
Saffron strands - Little

Method:

•  In a blender add in sugar, saffron strands, dry ginger powder.
• Add in elaichi powder, turmeric powder and blend it to fine powder.
• Add in almond flour and blend it on pulse mode.
• Badam powder is ready.
• Now boil milk in pan in low flame.
• Add in required amount of powder and cook in low flame.
• Just scrape the malai and keep stirring.
• Once it reduces a bit, set aside to cool.
• Pour in popsicle moulds.
• Refrigerate overnight or min 8 hrs.
• Carefully pull out and enjoy.

Note:

• I used almond flour that I had.
• If you don't have, soak almonds in hot water for 15 mins.
• Peel the skin and let it dry for day.
• Then blend it in pulse mode(as it leaves oil) and store it.

Paal Ice / Milk Popsicle

 

Ingredients:

Milk - 175 ml
Condensed Milk - 100 g
Vanilla Esc - 1 tsp

Method:

• Boil the milk and set aside to cool.
• Once chill, add in condensed milk and esc.
• Whisk this well till all mixes well.
• Once done, pour in popsicle mould.
• Refrigerate overnight or for min 8 hours.
• Carefully pull out and enjoy.
• Yields 5 popsicles.

Hot Cross Buns

Baked

                                        

    

Piped Cross Pattern

After 2nd Proofing

                                For 2nd Proofing

                                                    

After Proofing

                                  For 1st Proofing

Ingredients:

All purpose flour - 125 g

Wheat flour - 125 g

Milk powder - 2 tbsp

Salt - 1 tsp

Sugar -50 g

Instant yeast - 3/4 tsp

Cinnamon powder - 1/2 tsp

Nutmeg powder - 1/4 tsp

Luke Warm Milk - 120 ml

Unsalted Butter - 2 tbsp

Orange juice - 1/4 cup

Orange zest - 1 tsp

Black raisins - 1 tbsp (fine chop)

Cranberry - 1 1/2 tbsp (fine chop)

Tutti Frutti - 1 tbsp

For Cross:

All purpose flour - 62 g

Water - 60 ml

Oil - 1/2 tsp

For Glaze:

Sugar - 2 tbsp

Water - 60 ml

Method:

• In a bowl add in orange juice.
• Add in chopped cranberry, tutti frutti and black raisins.
• Soak this for 30-45 mins.
• Once done strain and set aside.
• In a bowl add in flour, milk powder, salt and mix well.
• Add in sugar, yeast, cinnamon powder and nutmeg powder.
• Add in zest and then add lukewarm milk and mix the dough.
• Add in butter and knead the dough for 10 mins.
• Add in strained berries and fold it into dough.
• Gather the kneaded soft dough.
• Place this in a greased bowl and set aside for an hour for first proofing.
• Once done, punch the dough and divide it into equal size balls.
• I divided into 10 equal size balls that weighed 50 g.
• One mini ball weighed 19 g.
• Grease a pan and line with butter paper.
• Place the balls with little space.
• Set this aside for second proofing for 30 mins.
• In a bowl add ingredients under "for paste".
• Make a paste of pipeable consistency.
• Fill the icing bag with small round nozzle and fill the paste.
• Pipe cross on buns.
• Bake this in a preheated oven (OTG) at 200℃  for 20-25 mins.
• Prepare the glaze.
• Brush the hot glaze over warm buns.
• Serve with jam.

White Chocolate Mousse

 

Ingredients:

White chocolate
Whipping Cream - 70 g + 60 g
Sprinklers - As reqd
Glazed Cherry - As reqd

Method:

• In a bowl take 70 g of chill whipping cream.
• Whip it till you get stiff peaks, set this aside.
• In another bowl add in chopped chocolate and add 60 g of cream.
• Melt this using double boiler method.
• Once chocolate melts, add mixes with cream, turn off range.
• Set aside for 10-12 mins to cool.
• Then add this to whipped cream and mix with spatula.
• Fill this in mould and top it with sprinklers and cherry.
• Refrigerate and serve chill.

Note:

• You can boil the cream and add to chocolate.
• Cling wrap and refrigerate for 2 hours.
• Then pipe in moulds and serve chill.

MilkChocolate Frosting

 

Ingredients:

Milk Chocolate - 488 g

Fresh Cream - 195 g

Method:

• Chop and add chocolates in bowl.
• Just boil the cream and add it to chocolate.
• Let it sit for a minute.
• Then whisk it.
• Cling wrap and set aside.
• Or refrigerate for 2 hours till ganache sets.

Almond Cake

 

Ingredients:

All purpose flour -125 g
Almond flour - 56 g
Baking powder - 1 tsp
Unsalted butter - 113.5 g
Sugar - 200 g
Eggs - 2
Milk - 160 ml (app)
Vanilla Esc - 1  tsp
Almond Esc - 3/4  tsp

Method:

• In a bowl add flour, almond flour, baking powder and mix well.
• In other bowl add butter and sugar.
• Whisk well for min 3 mins.
• Add in vanilla esc and almond esc and whisk it.
• Now add dry ingredients and milk alternatively.
• Mix well and make a lump free batter.
• Grease and dust two pans with flour.
• Pour in the batter and dap it.
• Bake this in a preheated oven at 180 °C for 35-38 mins.
• Each layer weighed 313 g app.

Citrus Melon Popsicle

 

Ingredients:

Orange - 1

Watermelon - small slice

Lemon juice - 1 tsp

Sugar - As reqd

Method:

• Squeeze orange and collect the fresh juice.
• Strain and add 1/4 tsp of lime juice.
• Add sugar to balance the taste.
• Now pour this in mould and refrigerate for 2-3 hours till it sets.
• Now prepare watermelon juice and add sugar if needed.
• Now pour this over citrus layer.
• Cover with aluminium foil.
• Insert sticks in each case.
• Refrigerate overnight or min 8 hours.
• Carefully pull out and enjoy.
• Yields 4 popsicles.

Rosemilk Popsicle

                                     

Ingredients:

Milk - 1 1/2 cups

Sugar - 1/2 cup or As reqd

Rose milk esc - 3/4 tsp 

Method:

• Take boiled and chilled milk in a bowl.
• To this add sugar and whisk well.
• Add in esc and whisk well.
• Pour this in popsicle moulds.
• Freeze it overnight or minimum 8 hours.
• Carefully pull out and enjoy.
• Yields 4 popsicle.

Note:

In case if using rose syrup, don't add sugar.

Strawberry Cupcakes

 

Ingredients:

Wheat flour - 105 g

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Oil - 60 ml

Brown sugar - 100 g

Curd - 120 ml

Strawberry puree - 60 ml

Vanilla esc - 1/2 tsp

Method:

• Wash and hull strawberries.
• Blend them and set aside.
• Now in a bowl add flour, baking powder and baking soda.
• In other bowl add oil, sugar and whisk for 2 mins.
• Add in curd, strawberry puree and esc.
• Whisk well.
• Add in dry ingredients and fold well.
• Pour this in cupcake liners.
• Bake this in a preheated oven (OTG) at 180℃  for 20-22 mins.
• Yields 10 cupcakes.

Creamcheese Butter Cake

 

Ingredients:

All purpose flour - 220 g
Powdered sugar - 180 g
Baking soda  - 1/2 tsp
Baking powder - 1 tsp
Unsalted butter - 100 g
Cream Cheese - 80 g
Warm milk - 120 g (app 125 ml)
Vanilla Esc - 2 tsp

Method:

• In a bowl add flour, baking powder and baking soda. 
• In other bowl add butter and cream cheese.
• Cream this for a min.
• Add in powdered sugar and mix well.
• Whisk well.
• Add in esc and whisk well.
• Add in dry ingredients and milk alternatively.
• Whisk well to form a smooth batter.
• Pour this in greased baking tray and dap it.
• I poured batter in two inch pans.
• Bake this in a preheated oven(OTG) at 160℃  for 30-35 mins.