Coffee Custard

Coffee Custard - Nutan Shenoy-Kini

Ingredients
1.Milk half litre,
2.Eggs-4,
3.Milkmaid sweet condensed milk-1 tin 395 grams
4.Nescafe 2 tsp,
5.Powdered sugar 1 cup, 

6.Vanilla essence 1 tsp.

For caramel : 

Sugar-2tbsp


Method :
1.Mix Nescafe with a little warm milk and keep it aside.
2.Caramelise the sugar in a pudding mould.
3.Beat all the ingredients in a mixer.
4.Then add the Nescafe mix. Mix it well.
5.Pour it into a caramelised mould.
6.Cover it with an aluminium foil, then steam it in cooker without whistle or double boiling system.
7.Steam it for 20mins
8.Cool it n refrigerate it 15 min.
9.Unmould it and serve.

Caramel Pudding

Caramel Pudding - Tanuja Narwekar

6eggs + 12tbsp sugar

1/2 tsp vanilla essence blend or beat well till sugar dissolves 

add 2 bread slices crumbled n 2cups cold milk. Mix well. 

In a thick bottomed vessel take 4tbsp sugar + 2 tsp water n caramalise. 

Cool a bit n pour egg mix n cover n steam in cooker without weight for 25-30mins on med flame. 

Let it rest till cool then remove. Move a knife around the edges to loosen . Keep a plate over it n over turn. Serve chilled.

Dairy Free and Sugar Free ladoos

Dairy Free and Sugar Free ladoos - Veena Joshi Kamath

Recipe

I used 1/2 cup dates, 1/4 cup mixed nuts ( I used almonds and cashews) and coarsely chopped in the cuisinart. Then added about 2 heaped teaspoons of smooth peanut butter and mixed well. Then made the ladoos.
It is improvised, so if the mix looks sticky you can add more nuts and if it is dry add more peanut butter. Keep aside open for sometime to dry. I usually make little so don't refrigerate. If longer than couple of days, you might want to.

3 Ingredients Mango Ice cream

3 Ingredients Mango Ice cream - Sarita Bhat

Ingredients
1 cup Alphonso Mango puree ( Fine puree , no fiber in this puree )
1/2 cup Mango bits.
½ can of Sweetened Condensed Milk
2 cups of heavy cream
Instructions:
Mix together in a small bowl the sweetened condensed milk and Mango puree.
Beat the Cream in electric mixer on high speed until the mixture becomes pretty thick.Add milkmaid + mango mixture,And mix it with very gently.Add mango bits.Mix it well very gently.
Transfer to a plastic storage bowl with tight fitting lid and place in the freezer for 3-4 hours or until firm.😊
Same basic technique can make many flavoured Natural Ice creams.

Six-cup Burfi

Six-cup Burfi - Tanuja Narwekar

Ingredients - 

1 cup of besan, 1 cup of milk powder (Nestle Everyday) 1 cup of sunflower oil (Fortune) 2 cups of sugar and 3/4th (three-fourth)cup water and vanilla essence. 

Method- 

In a bowl mix besan and milk powder and make a paste with the oil and keep aside. Heat a kadai, add 2 cups sugar and boiling three- fourth cup of water and bring to a boil for 2 mins. Then lower the flame and add the besan paste. Keep stirring till it becomes very thick. Add vanila essence. Mix well and pour on greased plate. Cut within 2 mins, before it gets hard.

Mango Shrikhand

Mango Shrikhand - Sarita Bhat

Recipe :
Ingredients
Hung curd 1 cup( Preferably Nestle , Amul or any thick curd not too much water content in that)
Mango pulp 1/2cup
sugarpowder according to your taste
saffron milk 1tsp
Method :
In a bowl add Hung curd , Mango pulp & sugar mix it well.Later seive this mixture from fine seiver. Add saffron milk & keep it Fridge .While serving time if need add mango pcs.Your Mango shrikhand ready to eat.

Strawberry Milk Pudding

Strawberry Milk Pudding - Vidya Pai

Recipe
1 tin condensed milk(395gms nestle)
2 tin water
2 tin milk
1 tin strawberry pulp
3 table spoon gelatin

Method:
Dissolve gelatine in water completely. Boil milk then add add condensed milk d gelatine water strawbery pulp and boil in low flame for 10min..cool for 15 min... pour entire pudding mix n keep in freezer for an hour then in fridge. U can also use strawbery sauce & strawberys for decoration.

Mango Mousse

Mango Mousse - Tanuja Narwekar
1+1/2 cup milk
1+1/2 cup whipped cream
250 gms mango pulp
1 tbsp gelatin + 2 tbsp for soaking gelatin
(Dissolve gelatin in 2 tbsp water by double boiling it)
1/2 tsp mango / vanilla essence

Method:
Add milk n mango pulp. Stir in the essence. Add the dissolved gelatin to the milk and mango mixture.
Whip the cream till soft peaks are formed.
Fold in the whipped cream and set in the freezer.
Once it is set, transfer it to the lower shelf in the fridge.
Garnish with Mango scoops or mango slices. 

Rc- Smita tipnis

Banana Toffee

Banana Toffee - Preeti Baliga
Make thick corn flour batter with little salt and dip the banana pieces and deep fry. Take a nonstick pan add 1/2 cup of sugar ,2 tsp of water and prepare thick caramel and coat the fried pieces in caramel and refrigerate and serve

Cranberry Barfi

Cranberry Barfi - Chandrika Kini

Recipe

Melted 3/4 cup of sugar by just warming sugar with water. then added 1 cup of ground dried cranberry paste to it.. then did like other barfi method.. before spreading added cardamom powder

Ragi Hurihittu Balls

Ragi Hurihittu Balls - Shamala Bhat

RAGI HURIHITTU....
Wash Ragi untill water runs clean. 

Step 1.Soak Ragi in water or Buttermilk for an hour or two. Drain water and spread it on a clean towel for 5 mins. 

Step 2. Take 1-2 spoons of wet Ragi on a hot pan and fry till Ragi pops like popcorn. It takes approximately 40-50sec for the Ragi to start popping. Once Ragi pops, transfer to a plate. Let it cool.
Step 3: Powder Ragi in your coffee grinder or mixer grinder. Store this flour in an airtight container.
Ragi Hurihittu made with soaking ragi in buttermilk lends darker color to Ragi when fried compared to Ragi soaked in water. 

1. Ragi coconut balls
Take a cup of Hurihittu, add 1/4 th cup fresh grated coconut, grate a 1/2 cup of Jaggery or 2 tbs spoon sugar,2 tsp ghee and sprinkle 2 tsp milk and press it to make balls. They taste heavenly. And its very good for small kids.
My daughter loved it and ate as ragi chocolate. 

2. Ragi Hurihittu Majiige, ( ragi huri hittu in butter milk.)
Take a glass of buttermilk and mix a tablespoon of hurihittu, add a pinch of salt , garnish with ginger and coriander add ice cubes and drink it. It is supposed to be very good for health in summer.

Aate Ka Halwa

Aate Ka Halwa - Nandini Kini

            http://kiniskitchen.blogspot.in/.../aate-ka-halva-jaggery..  

Besan Ladoo/Undo

Besan Ladoo/Undo - Purushothama Prabhu

Ingredients 

(measuring cup used, 1 cup = 250 ml):
2 cups besan or gram flour
½ to ⅔ cup ghee (add more ghee if required)
1 cup powdered sugar or boora
4 cardamoms, powdered in a mortar-pestle
1 or 2 tbsp golden raisins
how to make the recipe:
dry roast the besan in a kadai or pan on slow flame for about 10-12 mins.
keep on stirring continuously so that the besan is not burned and so that there is even browning.
melt the ghee and keep aside.
add the melted ghee and continue roasting the besan for some more 5-6 minutes stirring continuously.
the besan would start to give a nice nutty fragrance and will start releasing ghee.
once you get a strong nutty fragrance then switch off the fire.
remove the pan from the stove and keep down.
add powdered sugar or boora. for best taste use the boora.
add the powdered cardamom and raisins.
you can also add chopped dry fruits at this stage.
stir well so that no lumps are formed.
once you have mixed the besan ladoo mixture well then let it cool down to room temperature.
make small or medium sized besan ladoos and store them in air tight container.
notes:
if you are unable to form the ladoos even when the mixture has cooled completely, then keep the mixture in the fridge for 20-30 mins. the ghee will solidify a bit and you will be easily able to form the besan ladoos.

Carrot coconut laddus

Carrot coconut laddus - Tanushree Aich Ingredients
(Makes around 12– 15 medium sized laddus)
Carrot – 2 large, finely grated (Makes around 2 cups) 
Ghee – 2 tbsp 
Desiccated coconut – 1 cup 
Condensed milk – 1/2 – 3/4 tin, adjust according to your taste 
Milk powder 1/4th cup
Cardamom powder – 1/2 tsp 
Cashews, pistachios, almonds – 3 tbsp, 
chopped Desiccated coconut –1/4 cup, to roll the laddus 

Method 
1. Heat 2 tbsp ghee at medium heat. Fry cashews & almonds until golden and set aside. 
2. Next add grated carrots and saute for 10 – 12 minutes till soft and raw smell leaves. Add desiccated coconut and cook for a few minutes. 
3.Next add condensed milk and mix well. Cook for 5 – 6 minutes until the condensed milk is all absorbed. 
4. Next add in the milk powder, mix well, cook till mixtures turns dry & all the moisture is absorbed 
5.Lastly add cardamom powder and mix well. Switch off. Add fried nuts & pistachios. Mix well. 
6. Cool the mixture slightly. Grease your palms, shape into balls and roll in desiccated coconut. Enjoy! Using dessicated coconut increases the shelf life of the laddus, these still need to be refrigerated. U can use fresh coconut too, but may need to cook more since fresh coconut has higher moisture content.

Coconut Barfi

Coconut Barfi - Kiranmayi Kamath

Recipe
Grind 2cups of grated coconut with 8 to 10 pieces of cashew nuts without water. keep aside. take 1 1/2 cups of sugar with 1/2 cup of water in a kadai & make a sugar syrup . Add coconut mixture to this syrup & keep on stirring till it becomes thick when it becomes thick add 2tbsps of ghee & mix nicely. When the mixture becomes oneround ball add cardamom powder. transfer this into a greased thali & cut into desired shapes...

Mysore Pak

Mysore Pak - Kiranmayi Kamath
Recipe:
1 cup besan
2 cup sugar
2 cup ghee
1/2 cup water

In a thick bottomed kadai, mix all ingredients together and keep stirring till the mix becomes porous and ghee starts oozing from sides.Switch off the gas and pour the mix in a ghee smeared deep thali and cut it into pieces

Banana Burfi

Banana Burfi - Nutan Shenoy-Kini

Recipe

Mash 4 large ripe bananas. Add 11/2 cup milk n blend well. Pour in a nonstick pan on a low flame and boil well, stirring intermittently till the mixture gets dried up of all moisture. Now add 2 tbsp ghee, and stir till it gets a brownish tinge. Now add 2 cup castor sugar, 75 grams grated coconut ( I added dessicated coconut) and dry fruits. I used crushed almonds. Stir well till it becomes a nice homogenous mixture, difficult to stir. Add elaichi or rose water / essence.( I added rose water n mixed well.) Remove from flame n pour in a greased thali, cut into pieces when it settles and cut into squares. Garnish with dry fruits of your choice.

Papaya burfi

Papaya burfi - Nutan Shenoy-Kini

Recipe
Grate a medium size papaya. Squeeze out the juice n drink it sugarless.Measure the grated papaya in cups.
In 2 tbsp ghee saute the grated papaya till soft. It ll tk around 5 min. This should b done on sim flame. Now add castor sugar, half the measure of grated papaya. Add dessicated coconut, same in measurement to grated papaya. Stir well, till it begins to leave sides of pan. Add 2 tbsp Nestle everyday dairy whitener n about 6 powdered green cardamoms. Mix well.Grease a flat thali. Pour the contents in the thali. Let it cool. Cut into desired shapes. Garnish with dry fruits of ur choice n serve.

Pista 7-UP Burfi

Pista 7-UP Burfi - Aishwarya Kamath

1 Cup Scrapped Coconut
1 Cup Ghee
1 Cup Besan
1 Cup Milk
3 Cup Sugar
A tsp yellow Color
Pista for garish

Method:
- Mix all the ingredients on a non-stick kadai on a slow flame
- Let the besan cook properly and the sugar should dissolve well.
- Add a tsp of yellow food color & mix well.
- Now take a thali & grease it with a tbsp of ghee.
-Put the burfi mixture on to the thali.
- Add chopped pistas on the burfi.
- Let it cool in the room temperature.
- Now cut them into cubes.
- Pista 7-UP Burfi's are ready to be served. 

Coconut Burfi

Coconut Burfi - Prathima Bhandary

Ingredients

1.Fresh grated coconut – 1 and 1/2 cup
2. Wheat atta – 1/2 cup
3. Grated jaggery – 1 and 1/2 cup
4. Pure ghee – 4-5 Teaspoons
5. Cardamom 5-6
6. Cashews

Method

In the pan adding gee roast the wheat flour on a medium flame.colour of wheat flour changes to little brownish, keep stirring continuously while roasting you can switch off the stove when you smell the aroma in the kitchen. Take a wide vessel add jaggery, water and cardamom powder, mix them well and heat on a stove to make a thin syrup. Mix the roasted wheat flour and coconut in the syrup and mix well. Remove the mixture from the pan and to a greased plate. Cut into pieces and garnish with cashews.