chole bhature

chole bhature

chole bhature

chole bhature

Ingredients

For Chole

3 cups channa / chickpeas / garbanzo beans
2 large onions, finely chopped ( reserve 1/2 cup for garnish)
1 tbsp ginger - garlic paste
1 bay leaf 
1 cinnamon stick, 2 - 3 inches long
1 tsp jeera / cumin seeds
4 tsp chole masala / channa masala ( available at any Indian grocery shop)
1 tsp red chili powder
1/2 tsp turmeric powder
3 tbsp tomato paste or 3 large tomatoes, chopped
1 tbsp tamarind concentrate
1/4 cup cilantro chopped (reserve some for the garnish)
3 tbsp oil
salt to taste
a pinch of baking soda
1 tea bag 
water to cook

For Bhatura

3 cups maida / all-purpose flour or whole wheat flour / atta ( for the healthier version )
2 slices white bread / whole wheat bread
1 cup yogurt
1 tsp salt
1/2 tsp baking soda
1 tsp oil

Method

For the Bhatura
In a medium to large mixing bowl add the flour, salt and baking soda and mix it well together.
Soak the two bread slices in water and press between palms to drain the water. Now crumble these slices into the atta / flour mixture. Rub the soaked bread pieces and the flour together.
Now add the yogurt and and knead the dough till it forms a soft ball. Rub the oil on the dough surface. Keep it covered and set aside. It is recommended that you make the dough at least 3 hours earlier, but I usually make it the night before and keep it in the fridge and the next day roll them out and fry them. They taste even better this way.
When it is time to fry the bhaturas, take the dough out of the fridge to let it thaw a little. Heat oil in a wok / kadai , meanwhile make small roundels of the dough and roll out circles of up to 6 inches wide - it should have the thickness of a poori or a tortilla - deep fry the rolled out bhaturas in the hot oil. When you gently slide in the bhatura make sure it is fully submerged in the oil, it should then rise and puff up. Turn it over and fry the other side for a minute or until the color changes to pale brown. The oil should be really hot but not up to smoking point. Remove from the hot oil with a slotted spoon and drain on an absorbent paper towel. Fry the rest of the bhaturas in the same way.

For the Chole

The night before, soak the chickpeas in water.
Next day drain the water and cook the chickpeas in some fresh water ( see note below ), cook the chickpeas either in a pressure cooker or in a large, heavy bottomed saucepan. Add a pinch of baking soda and a tea bag to the cooking water. The teabag gives the cream colored chickpeas a much desirable darker shade. When cooked, set aside.
Heat the oil on medium high heat in another large, heavy bottomed saucepan and put the bay leaf, cinnamon stick and cumin seeds in it. Wait for a few seconds till the cumin seeds start to brown and then add the ginger - garlic paste and chopped onions and saute till the onions brown a little.
To the browned onions add the turmeric powder, red chili powder and chole masala. Now stir well and let the masala and onion mixture fry in the oil for another 10 - 15 seconds. This step releases the full flavor and aroma of the spices.
Now add the tomatoes or tomato paste, cooked chickpeas, tamarind concentrate and 1 1/2 cup water. Cover and cook for 5-10 minutes on medium heat. Now add salt, cilantro and adjust seasoning. The consistency of the chole should neither watery nor dry. It should have a little gravy. Remove from heat and serve with hot fried, puffed-up bhaturas.

To serve.

Plate the chole, and on it sprinkle some of the reserved chopped onions and cilantro. You can also drizzle a little tamarind chutney / imli chutney on it (optional). Place some hot bhaturas on that plate and also serve up some mango pickle with it (optional).


Note : 

Soaking the beans not only washes the dirt from it and reduces the cooking time but it also breaks down some of the oligosaccharides, the indigestible sugars that causes gas in beans. Discard this water and cook the beans in fresh water the next day.You can also use garbanzo beans can for whenever you want to make chole instantly and do not want to wait a day.

Tandoori Chicken

Tandoori Chicken (Tandoori Murgh) 

Tandoori Chicken

Ingredients
 to taste chat masala
6 number chicken legs
1 tsp Coriander Powder
1 tsp Cumin Seed Powder
1 tsp garam masala pdr
1 piece Ginger garlic paste
1 tsp kastoori methi (dry fenu greek leaves)
1 tbsp Lemon Juice
2 tbsp oil
1 tsp Peppercorns pdr
1 tsp Red Chili Powder
1 tsp red color
1 tsp Salt
1 tsp turmeric
6 tbsp Yogurt
Directions 
1. Clean and Cut 2 or 3 long slits on each piece. Apply salt ,chilli pdr and lime juice all over the chicken and keep aside for 15 minutes. 
2. make marination with coriander powder, cumin powder, red chilies, kastoorimethi ,turmeric garam masala pdr red color to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt. 
3. apply it all over the chicken, making sure to apply well between all the slits and inside .
4. Preheat your oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender. Remove from oven, 5. Remove from oven and serve hot, garnished with sliced onions and lime wedges.and also can be heated on griddle if serving later.

Onion Samosa

Onion Samosa                                                          

Ingredients
1 cup Atta (Wheat Flour)
1/2 tsp chatmasala.
1 tsp chilli powder
1 bunch coriander leaves
1/2 tsp cumin powder
3 number green chillis
1 cup maida
to fry 0 Oil
1 cup onions
1 cup poha
as needed 0 salt
as needed 0 water

Directions
● Take a bowl add maida,atta,salt, 1 tsp oil mix well then add water to make a soft dough rest it for 10min.

● Now in another bowl,take onions chopped,poha,chilli powder,cumin powder,green chillis chopped,oriander ,chat masala mix well.

● In a small bowl add 1tsp of maida mix with some water and make a paste keep a side.

● Now take the dough make a thin chapaties and take a pan slightly cook the chapatis both the sides do not cook more.

● Once chapaties are ready cut the chapati sheets into long triangle shape.

● Now apply maida paste one side of the sheet make a cone shape stuff the mixture in the cone then close the edge.

● In a pan add oil to deep fry, first half fry and remove then after 5min fry again till golden colour

Cabbage Kofta Curry

Cabbage Kofta Curry

INGREDIENTS:-
FOR KOFTAS
½ cabbage head finely chopped
3 tsp chana dal boiled
pinch of shahi jeera
1 green chilli finely chopped
pinch of red chilli powder
1/2 tsp besan for binding
oil for frying

FOR THE GRAVY
1 onion chopped
1/2 tsp of shahi jeera
1 tbsp ginger garlic paste
pinch of turmeric
1 tsp red chilli powder
1 1/2 tbsp coriander powder
1 tsp cumin powder
2 tbsp cashew powder
1/2 to 3/4th cu p of yoghurt beaten
1 tsp dry mango powder
oil for cooking




DIRECTION:-
KOFTAS
• Boil some water in a pan,then add the finely chopped cabbage.boil the chana dal till its 70%
• done.add the chana dal to the steaming cabbage,cover and cook till the cabbage is soft and
• cooked completely and also the dal.cooking cabbage properly is necessary so that the koftas
• don't break while frying.
• when they are well done put them on a muslin cloth and squeeze out all the water from it.reserve the water
• don't throw.
• Now take the cabbage and chana dal,to it add pinch of shahi jeera,red chilli powder,chopped green
• chilli,salt,little besan and mix everything so that you can make small balls of it ready to fry.
• heat the oil on slow flame,avoid heating oil too hot.drop them in oil and fry them on slow heat
• till they get golden brown,remove them and set aside.

• GRAVY
• Heat some oil in the pan,add shahi jeera and then onion,little salt and cook the onions till they are
• slightly brown.then add the turmeric and ginger garlic paste,when g-g paste is cooked add the
• reserved water to it.then add the red chilli powder,coriander powder and cumin powder and mix
• well and then add the beaten yoghurt to it and bring it to nice boil till gravy is cooked.
• gravy is done when the froth coming disappears completely.when it come to boil and thickens
• little add the powdered cashew nuts which will further thicken the gravy to a nice consistency.
• then add the dried mint powder and let it cook and thicken.add the koftas and garnish with
green coriander.

Ragda Patties

Ragda Patties 

Ingredients:

For Curry:
1 cup White Peas
1 tbsp Oil
2 - 3 Cloves
Cinnamon Pieces
1.4 tsp Asafoetida
1 small Onion Finely Chopped
1 Tomato Pulp
1/4 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala
1 & 1/2 cup Water
Salt

For Pattice:
4 Boiled Mashed Potatoes
Coriander Leaves
1 tsp Ginger Chilli Paste
1/4 tsp Turmeric Powder
2 tbsp Cornflour
Oil

For Garnishing:
Date & Tamarind Chutney
Coriander Mint Chutney
Black Salt
Cumin Seed Powder
Red Chilli Powder
Coriander Leaves
Chopped Onions
Crushed Pooris
Gram Dal Sev
Lime Juice

Method:
- Soak the the white peas for 6 -7 hrs and pressure cook it
- Heat 1 tbsp oil, add cloves, cinnamon pieces, asafoetida, onions and cook it till the onions are soft
- add tomato pulp, add turmeric powder, red chilli powder, garam masala and mix everything well till everything is cooked properly.
- Add the pressure cooked white pea and mix everything well
- Add water, salt and let the curry boil for 5 mins.
- Meanwhile in a bowl, take smashed potatoes, coriander leaves, ginger chilli paste, turmeric powder, salt, cornflour and mix everything well to make a dough.
- Apply oil in hands and take a generous amount of the dough and make flat balls out of it.
- Take the curry off the flame and heat some oil to roast the patties till nice brown colour on both the sides.
- Get them out once they are fried and plate it.
- Pour the curry on top of the patties.
- Add date & tamarind chutney, coriander mint chutney, black salt, cumin seed powder, red chilli powder, coriander leaves, chopped onions, crushed pooris, sev and lime juice and its ready to be served.

Pav Bhaji

Pav Bhaji

INGREDIENTS-
2 onions finely chopped
3 small potatoes boiled and mashed
1 cup boiled vegetables (cauliflower, carrots, green peas)
1/2 capsicum finely chopped
4 tomatoes chopped
1 teaspoon red chilli powder
lemon
coriander leaves
salt
2 tablespoons of butter
1 teaspoon grated cheese
1-2 tablespoons of pav bhaji masala
bread

METHOD-
- Heat some butter on a flat pan. Add chopped onions, garlic paste. Cook till the onions are brown.
- Add capsicum and let it cook for 2 minutes. Add chopped tomatoes.
- Add pav bhaji masala, 1 tsp. kashmiri red chilli powder and salt. Cook the tomatoes well for 10-15 mins. Use a masher to mash the mixture.
- Add the boiled vegetables once the tomatoes are nicely cooked. Mash them well.
- Add a little water if you find the mixture thick. Mix it well again. Add coriander leaves to the mixture.
- Slit the breads, apply butter and warm them on the same pan. 
- Put some butter on the top of pav bhaji.

How to Make Heavenly White Cake

How to Make Heavenly White Cake

Ingredients 

 2 3/4 cups sifted cake flour
 4 teaspoons baking powder
 3/4 teaspoon salt
 4 egg whites
 1 1/2 cups white sugar
3/4 cup butter
 1 cup milk
 1 teaspoon vanilla extract
 1 teaspoon almond extract
Directions

Measure sifted cake flour, baking powder, and salt; sift together three times.

In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.

Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. 

Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.

 This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Creamy Hot Cocoa

Creamy Hot Cocoa

Ingredients 
 1/3 cup unsweetened cocoa powder
 3/4 cup white sugar
 1 pinch salt
 1/3 cup boiling water
 3 1/2 cups milk
 3/4 teaspoon vanilla extract
 1/2 cup half-and-half cream

Directions

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir.
Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! 
Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Black Magic Cake

Black Magic Cake

Ingredients

1 3/4 cups all-purpose flour

 2 cups white sugar

 3/4 cup unsweetened cocoa powder

 2 teaspoons baking soda

 1 teaspoon baking powder

 1 teaspoon salt

 2 eggs

 1 cup strong brewed coffee

 1 cup buttermilk

 1/2 cup vegetable oil

 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.

In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.

Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean.

Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.

Fill and frost as desired.

coffee cream cake

coffee cream cake

Ingredients
1 cup butter
2 tablespoons instant coffee
1 cup boiling water
2 cups All Purpose flour
2 cups sugar
1/4 tsp salt
1/2 cup buttermilk
2 eggs
2 tsp baking soda
1 tablespoon vanilla

Instructions
Preheat oven to 350.

Start by melting the butter on a saucepan on the stove. Once the butter is melted, add in the instant coffee. Pour in the boiling water and remove from heat. Whisk until full combined and then set aside.

In large bowl, add flour, sugar, salt, and baking soda. Pour butter mixture over and whisk together.

In separate bowl mix buttermilk, eggs, and vanilla. Pour over batter and whisk until fully combined.

Prepare pans. I used two 8in rounds. Pour batter into pans and cook for 13-16 minutes or until am inserted toothpick is removed clean.

I let the cakes cool to room temperature then cut them each in half, creating four layers instead of two. I them placed all the layers in the freezer for tow hours.

To assemble cakes, place one layer on cake stand and cover in whipped cream cheese frosting. (I used a can whipped frosting) Place another layer and add more frosting. Continue until all four layers are in place.

Strawberry Milkshake Poke Cake

Strawberry Milkshake Poke Cake
A delicious combination of strawberry cake with melted ice cream in the cake batter. Topped with pudding and Cool Whip.

Ingredients
Strawberry cake mix
3 Eggs
1/3 Cup vegetable oil
1 Cup melted Strawberry Ice Cream
(If more liquid is needed, add a little water until it is the consistency of cake batter. Each cake mix is different so you may or may not need to add any more liquid)
Pudding Mix:
1 Small box vanilla instant pudding
2 Cups melted Strawberry Ice Cream
Topping:
Cool Whip
1/4 c. Melted Strawberry Ice Cream

Instructions

Prepare cake batter by adding in eggs, vegetable oil, and melted ice cream. To melt the ice cream put a heaping scoop 

in a bowl and microwave it for about 5 seconds, then in 5 second intervals until it is melted without scorching it.

Bake cake according to cooking time on box, depending on the size of your pan.

Let cake cool when done, then poke holes in the cake with the end of a wooden spoon.

To make the pudding, put one box of vanilla instant pudding in a blender. Add 2 cups of melted Strawberry ice cream. 

Blend about 5 minutes until thick and well blended.

Pour over cooled cake pushing pudding into the holes with the flat part of a spoon. Make sure you get the pudding in all of the holes.

Layer Cool Whip over pudding mixture. Set in refrigerator for 2 hours or freeze before serving. Serve cold.

Notes
Serve cold or freeze before serving.

Homemade Goldfish Crackers

Homemade Goldfish Crackers

 Before getting started, decide on what shapes you’ll be cutting out. Using an aluminum can and tape, I cut a thin strip and formed my fishy, then taped the edges together with clear packing tape.

I had so much fun I couldn’t stop, and made a Pac-Man and a football. The ideas for shapes you could create are endless! Large icing tips and small cookie cutters work well, too.

You’ll need just a few simple ingredients: shredded cheese, butter, flour, salt and cold water. That’s it!

Begin combining everything, except the water, in a food processor until the dough looks like sand.

Next, pulse in the water, 1 tablespoon at a time, until combined.

Remove the dough from the processor and form into a small, tidy package. Wrap in plastic and chill for 20 minutes.

Once chilled, roll out the dough. I found the thinner the dough, the crispier the cracker.

Now, the cutting fun begins!

Place crackers on a lined cookie sheet and bake at 350°F for about 15 minutes. I began with little fishies.

Then moved on to the footballs and then the Pac-Man (or Mrs. Pac-Man).

Aren’t they cute? They puff up a tad, resulting in a chewy, cheesy cracker.

Look! Pac-Man is after a fish.

Have fun with this one y’all! I enjoyed making these and I think you will too. Get creative and let the kids join in!

Thanks Erin for submitting this darling recipe.
Recipe source:dinners dishes and desserts

Dragon Fruit Pudding

Dragon Fruit Pudding

Ingredients
2 Dragon fruit  pulp
7 gms China grass
1/2 liter milk
3/4 tin condensed milk
1 tin Nestle cream
Sugar 2 tsp (optional)
Method

Scoop out the pulp from the dragon fruit and keep aside

Heat a pan and boil milk,condensed milk and 2tsp sugar.Now take out 1/3 cup of milk &mix with nestle cream..make it  smooth &add back to the milk mixture &combine well..stir for 3 minutes.Soak china grass in dragon fruit water (which release from when u scooping the pulp) +normal water boil on low flame till it dissolves completely.Remove from fire. .now Add melted china grass mix to the boiled milk mix and stir well.While adding china grass mix to milk,some time i felt dat its curdle..so i just add the china +little milk mix to the mixie &blend it..dats fine for me,,(****while blend..be careful..b coz the milk &china grass is hot) .Let it cool for 10 minutes.

Finally add the dragon fruit pulp mix to it and combine well.

Transfer the mix into a flat dish.Allow it to cool at room temperature for 5 minutes and then refrigerate.

**** if needed u can add little dragon fruit puree too

Brownies

Brownies

lngredients

milkmaid 1/2 tin
milk 1/2 cup
Butter 125gm
Maida 125gm
Coco powder 50 g
Baking powder 1 tsp
Powdered Sugar 75 g
Egg 2
Walnuts or pecans chopped 1/2 cup

Directions

Preheat oven to 180 c.. In a separate bowl sift together flour, cocoa, baking soda. This will get rid of all lumps in the cocoa.
In a stand mixer fitted with a whisk attachment, beat the butter &sugar until fluffy..Now add eggs one by one at medium speed .. (about three minutes)Fold sieved ingredients into the above mixture alternating with Milkmaid and milk. . Mix well to combine, scraping sides of mixer bowl down as needed to ensure even mixing.Add chopped walnuts..
Pour the batter into the greased and floured pan . smooth the surface then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch.
Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.
Once cool, cut into squares and dust the tops with icing sugar.

Lamb Madras

Lamb Madras
This Lamb Madras recipe is robust and spicy with a rich, thick gravy. It’s easy to make too!

Ingredients
500 g (16 oz) lamb or mutton, cubed
4 tomatoes, chopped
1 large onion, chopped
5 tbsp (70 ml) tomato puree
Juice of 1 lime
2 tsp garam masala
3 tbsp ghee or vegetable oil
Spice Mix 1
4 dried red chillis, broken
1 tsp cumin seeds
1 tsp fenugreek seeds
2 green cardamoms
1 tsp chilli powder
1 tsp turmeric
1 tsp salt
½ tsp black pepper

Instructions
Heat the ghee in a pan over a medium-high heat and brown the lamb for 5 minutes. Remove with a slotted spoon and put to one side.
Add the onions to the pan and fry for 5 minutes or until golden brown.
Add Spice Mix 1 to the pan and fry for 1 minute.
Add the tomatoes, tomato paste, the browned lamb and 1 cup (250 ml) of water. Bring to the boil, cover and simmer for 1½-2 hours or until the lamb is tender.
Add the lime juice and garam masala. Simmer uncovered for a further 10 minutes. Serve.
 Tips
Lamb Madras should be a rich curry with a nice thick gravy. This is a lot spicier than it appears. The lime juice gives a slight sourness. Reduce the chilli powder for a milder version!

Aloo Methi (Potatoes with Fenugreek Leaves)

Aloo Methi (Potatoes with Fenugreek Leaves)

Ingredients
4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes.
3 tablespoons oil
1/2 teaspoon cumin seed (jeera)
1/8 teaspoon asafetida (hing)
3 whole dry red chilies broken in 2 pieces
1/4 teaspoon turmeric (haldi)
1 tablespoon coriander powder (dhania)
2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)
1 teaspoon salt
1/4 teaspoon red chili powder
1/2 teaspoon mango powder (amchoor)
 Method
Wash peeled and cut the potatoes in small cubes.
Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.
Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.
From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.
After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.
Enjoy!
Suggestions
Aloo Methi tastes great with plain paratha, Kadhi Rice etc.
I like left over for making sandwiches.

Snowman Coconut Ladoo

Snowman Coconut Ladoo

Recipe submitted by Sasi K.

I made this beautiful delicious snowman coconut ladoos for last year Christmas party and it was a top hit. As soon as I placed them on the table, all I heard was “WOW!” and that’s it. They got vanished in a glimpse of a second and of course, they were generous enough to leave me with a plate at least. This was the talk for a while among my family and friends. I had so much fun decorating them and that’s the time I got the idea of recreating this with my baby nephew. He was as thrilled as I was and we had an awesome aunt-nephew time together which is ineffable. Let your precious moment begins with your little ones as well!

Ingredients:

Coconut Ladoo

Sweetened Desiccated Coconut – 1 1/2 cup
Condensed Milk – 1/2 cup
Ghee – 1 tsp

Snowman Edible Accessories (Refer to the picture for ideas)

Hat ———- Mini Reese’s chocolates or mini Rolo or any chocolates that look like mini hat.
Eyes ———Chocolate vermicelli candies or Oreo cookie crumbs
Nose ——– Mini bead candies
Mouth —— Mini vermicelli candies
Scarf ——– Sour belts candy (Cut them into thin strips)
Buttons —– Mini heart candies
Method

Heat 1tsp ghee in a low-medium flame on a non-stick pan and lightly roast 1 cup of desiccated coconut in it for 5 secs. DO NOT Burn them! (Remaining ½ cup of desiccated coconut will be used to roll in the ladoos.)
Remove the ghee-coconut aromatic mixture from the fire and let it cool completely.

Now is the moment to let your kids join you in this kid’s friendly cooking adventure. They will cherish this memorable moment forever. Let them do the magic!

Ask them to mix the condensed milk in the coconut mixture.
Ask them to roll equal amount of small size coconut ladoos for snowman head and medium size coconut ladoos for the snowman body.
Let them coat all the ladoos by rolling them in the remaining desiccated coconut as a final coating which will give a frosty looking to the snowman.
Let them assemble the snowman head and body part together. Use condensed milk as glue to hold them together.
Now, it is time to decorate their snowman with hats, eyes, nose, mouth, scarfs and colorful buttons. Once again, use condensed milk as glue to stick those cute little edible accessories on their snowman.
Notes:

Let their imagination run wild and surely, they will enjoy to the core. The outcome will be fantastic only because it was created by your little ones! Beautilicious!!

Coconut Laddoo

Coconut Laddoo

Ingredients

2 ½ cup shredded coconut (fresh/frozen)
1 cup sweetened condensed milk  [Use milkmaid]
½ tsp cardamom powder
½ cup coconut for garnishing/rolling the laddoo

Method: 
Heat a heavy bottom flat pan (preferrable non-stick) on low flame. Add the shredded coconut first and gently stir it for about a minute. This is to remove any kind of moisture from the coconut and also to bring out its nutty flavor. 

Be very careful as it gets burnt very fast. The coconut should have a very pale brown color; the aroma from coconut is heavenly.

Next add the condensed milk and stir. Make sure that the coconut mixture does not get stuck to the bottom.

Depending on the quantity it takes about 20-25 minutes to thicken up. Add the cardamom powder at this stage and mix well.
The mixture also thickens up after it is cooled. After it is sufficiently cooled, taken small pieces and roll into balls.

Garnish or roll this over the remaining coconut shredding. This makes about 10-15 medium sized laddos.

Chocolate Cake with Fudge Icing

Chocolate Cake with Fudge Icing

Ingredients

4 tbsp-Cocoa Powder (for icing)
1/2 cup (75 ml)-Milk
100g-Dahi (Curd)
100 g-Butter
1 cup (100g)-Maida (Flour)
50 g-Cocoa Powder
1 tsp-Baking Powder
1/2 cup-Walnut chopped
1/2 tin (200 g)-NESTLÉ MILKMAID Sweetened Condensed Milk
50 g-Butter (for icing)
1/4 tin(100g)-NESTLÉ MILKMAID Sweetened Condensed Milk (for icing)

How to make
Grease and dust an 8” baking tin and preheat oven to 180oC. Sieve together maida, cocoa & baking powder.

Beat butter and NESTLÉ Dahi until light and creamy. Fold in the sieved ingredients, alternating with NESTLÉ Milk
 and MILKMAID Sweetened Condensed Milk. Fold in the chopped walnuts & pour into greased tin.

Bake in the preheated oven for 25-30 minutes till tooth pick inserted in the centre comes out clean. Allow to cool in tin for 5 minutes and remove onto a wire rack.

For Chocolate Icing  

Mix together butter, cocoa and milkmaid and beat well. Microwave for 20 seconds. Mix thoroughly.

Spread over cake & leave to set. Slice &serve.

Chilled Key Lime Pie

Chilled Key Lime Pie

Ingredients

Few drops-Green Food Colour (Optional)
1 cup (150ml)-Fresh Cream
1/3 cup (50ml)-Lime Juice
6 tbsp-Butter Melted
100g /15 biscuits-Low Sugar Biscuits
1/2 tin (200g)-NESTLÉ MILKMAID Sweetened Condensed Milk

How to make

Crush the biscuits finely, add the melted butter and mix well. Press this onto a greased shallow glass dish/loose bottom pie dish and chill for 15 minutes in the refrigerator.

Whisk the MILKMAID Condensed Milk and lime juice together until thick. Whip the cream till soft peaks form and fold into the condensed milk mixture, gently mix till combined.

Pour onto the chilled biscuit layer and swirl the green colour through the mixture to get a marbled effect. Freeze for 1-2 hours or until set.

Anjeer Halwa

Anjeer Halwa

Ingredients

1/2 tin (200g)-NESTLÉ MILKMAID Sweetened Condensed Milk
1/2 litre-Milk
2 tbsp-Ghee
250g-Fig (Anjeer) dry chopped into bits
8-10-Badam (Almonds) Blanched and cut into silvers

How to make

Soak fig bits in warm NESTLÉ Milk for an hour. Grind to a paste.

Heat ghee in a karahi.  Add MILKMAID and fig paste, cook on medium heat, stirring constantly till it leaves the sides.

Serve hot garnished with chopped almonds.

Heart Shaped Valentine Candy Chocolate Fudge Recipe

Heart Shaped Valentine Candy Chocolate Fudge

Ingredients:
3 cups pink chocolate melting wafers (I use Merckens)
14 oz sweetened condensed milk
Assorted Valentine’s candy
Assorted Valentine’s sprinkles
Heart shaped silicone molds (I used one from Wilton)  **See note below for other sizes/shapes

Procedure:
Melt the chocolate wafers in the microwave for one minute intervals on 50% power.  This will likely take 4-5 minutes depending on the power of your microwave.  Once chocolate is melted, stir in condensed milk and mix until completely combined.  Spoon 4-6 tablespoons of fudge into heart shaped wells, and place candy and sprinkles on top as desired.  Allow to solidify on the counter for a couple of hours, or place in the fridge for 20-30 minutes.  Remove fudge from molds by pressing bottom of the fudge up and out of the mold.  Arrange on a serving plate, or package up for a gift and enjoy!

** You can also make this recipe in an 8″ X 8″ pan if you don’t have or don’t want to, make it in the silicone mold.  Any sized silicone mold will work.  Keep in mind that you do not have to fill each of the wells up, you can put as little or as much into each of them.  If you want a thinner fudge, use a larger pan 9″ x 13″.