APPLE PUDDING WITH PRALINE TOPPING

              While posting this recipe i just remembered a proverb"NECESSITY IS THE MOTHER OF INVENTION"......................i think this would be the apt name for this pudding.................becoz this pudding was made just becoz i wanted to finish off my big basket of apples..............this is a no bake pudding and use gelatin as the setting agent.............the praline topping goes very nice with the pudding.......only thing was i made too much praline and didnt want to save it ............so used it full on the pudding...............so bear with my thick topping................so try this out escpecially in this summer were any thing chilled is a great relief.....................

INGREDIENTS:

MILK                                                     -500 ML
CONDENSED MILK                            -1 TIN
PUREED APPLES                                  -1 CUP
GELATIN                                                -2 TBLSPN DISSOLVED IN 1/4 CUP WATER

FOR TOPPING:

ALMONDS                -1/4 CUP
CASHEWNUTS         -1/4 CUP
SUGAR                       -1/2 CUP
GRATED APPLES      -1/4 CUP

METHOD:

1. BOIL MILK AND CONDENSED MILK IN A SAUCE PAN
2. ADD APPLE PUREE TO THIS AND KEEP ASIDE
3. DISSOLVE THE SOAKED GELATIN BY DOUBLE BOILING METHOD
4. ADD THE GELATIN MIX TO APPLE MIX SLOWLY WITH CONSTANT STIRRING.......
5. KEEP IN REFRIGERATOR TO SET FOR ATLEAST 4 HRS
6. WHEN THE PUDING IS SET PREPARE PRALINE COATING
7. FOR THIS CARAMALISE SUGAR IN A PAN
8. WHEN IT IS FULLY MELTED AND IS GOLDEN BROWN ADD THE NUTS AND MIX UNTIL IT THICKENS
9. POUR THIS TO AN ALUMINIUM FOIL AND LET IT BE COOLED AND HARDENED
10. BREAK THIS USING MORTAR AND PESTLE OR GRINDER
11. BUT GRINDER WILL MAKE IT TOO POWDERY SO DO IT CAREFULLY
12. ADD THE POWDERED PRALINE AND GRATED APPLE ON TOP OF PUDDING AND KEEP REFRIGERATED TILL SERVING
13. ENJOY.................

SENDING THIS TO serve-it-chilled HOSTED BY OH TASTE AND SEE..............

UMM ALI

                                  Umm ali is an egyptian bread pudding............what first attracted me towards this dish was its name...........umm ali meaning mother of ali.............i dont know how this dessert got its name..........i searched wiki but could not find the answer............may they named it bcoz its as sweet like a mothers love for her children..............this dessert is traditionally made using puff pastry........but i saw another version in nestle middleeast recipes and tried it................this is using croissants..................the main thing i like is that this desssert is really easy to make...........but always remember to serve this hot from the oven..........so try this dessert which is as sweet like our mothers..................enjoy..................

INGREDIENTS:

CROISSANTS -8 PIECES CUT INTO SMALL PIECES

RAISINS             -3TBLSPN

DESSICATED COCONUT -3 TBLSPN

FLAKED ALMONDS-3 TBLSPN

PISTACHIOS -3 TBLSPN

CONDENSED MILK-1 TIN

VANILLA ESSENCE -1 TSPN

WATER -4 CUPS

HEAVY CREAM - 1 CUP

METHOD:

1. COMBINE CROISSANTS,RAISINS,DESSICATED COCONUT,ALMONDS AND PISTACHIOS IN A BAKING DISH
2. PLACE CONDENSED MILK ESSENCE AND WATER IN A SAUCE PAN AND BRING TO BOIL
3. REMOVE FROM FIRE AND POUR IMMEDIATELY OVER THE CROISSANT MIX
4. SET ASIDE FOR 5 MIN OR UNTIL CROISSANTS ABSORB MAX MOISTURE
5. NOW SPREAD THE CREAM ON TOP OF THE MIX
6. BAKE IN A PREHEATED OVEN AT 200 DEGREE CENTIGRADE FOR 5 MIN OR UNTIL CREAM TOPPING IS GOLDEN COLOUR
7. 
   SERVE IMMEDIATELY AND ENJOY

PUMPKIN KHEER aka MATHANGA PAYASAM

                                           Chilled desserts in this summer are really like an oasis in the desert.in this weather we crave for chilled items every time.............we even have an aversion towards hot food..............pumpkin kheer is really a great choice in all types of weather coz u can eat it cold or hot as your wish.................and this is a great option for kids who dont eat pumpkin when we make curries.........................so try and enjoy............

INGREDIENTS:

PUMPKIN                   -250 GM
MILK                           - 500 ML
SUGAR                         - AS MUCH U LIKE
CARDAMOM PDR      -1 TSP
ALMOND                     -1/2 CUP SOAKED IN WATER
PISTA FOR GARNISHING

METHOD:

1. PRESSURE COOK PUMPKIN WITH LITTLE WATER FOR 1 WHISTLE AND KEEP ASIDE.
2. BOIL MILK IN A NONSTICK PAN
3. MASH THE COOKED PUMPKIN WITH A POTATO MASHER AND ADD TO THE MILK AND STIR
4. GRIND THE SOAKED ALMONDS TO A FINE PASTE
5. ADD THIS TO THE PUMPKIN MILK MIX AND COOK FOR 5 MIN UNTIL MIX BECOMES THICK.
6. ADD SUGAR AND CARDAMOM PDR AND STIR TILL IT IS MIXED WELL
7. REMOVE FROM FIRE
8. GARNISH WITH PISTA
9. CHILL AND SERVE.........................

CHOCOLATE CHIP PUDDING AND 50

                                                      CHOCOLATE CHIP PUDDING AND 50-every one would be wondering what is this 50.................any guess???????????????oh no dont sat that u thought that this pudding needs 50 ingredients or it takes 50 tries to make or it needs 50 people to make it.................before ur guesses go wild ill only explain................this is my 50th post..................cant believe i already have a blog and i have successfully posted 50 recipes......................thankx for all the support from my fellow bloggers and readers......................

i was really in a confusion what to post for celebrating this 50...............i actually had a spicy chinese recipe in my draft..............but at last decided on this dessert coz for us indians celebrations always starts nd ends with sweets.....................this is an easy dessert to make with gelatin as the base.............every one should try this and enjoy.................

INGREDIENTS:

MILK                                     -500 ML
CONDENSED MILK             -1/2 TIN
GELATIN                                - 1 TBLSPN DISSOLVED IN 4 TBLSPN WATER
CHOCOLATE CHIPS             -1/2 CUP
FRESH CREAM                       - 1 TIN
COLOUR OPTIONAL

METHOD:

1. HEAT MILK AND CONDENSED MILK TILL IT BOILS
2. KEEP IT ASIDE
3. MELT GELATIN BY DOUBLE BOILING METHOD
4. ADD THIS TO THE MILK MIX AND MIX THOROUGHLY
5. ADD CHOCOLATE CHIPS TO THIS MIX
6. TRANSFER TO A CONTAINER AND KEEP IN FRIDGE FOR ATLEAST 4 HRS OR UNTIL THE PUDDING SETS
7. ONECE THE PUDDING IS SET ADD THE CREAM MIXED WITH SOME COLOUR ON TOP OFTHE PUDDING
8. TRY AND ENJOY...............

MALABAR BANANA CAKE

                                  This is actually a recipe from the malabar side of kerala................me being from the other side dont know the actual recipe...................but i have tasted this so many times................so this is my version of this banana cake..............so all my friends from malabar side plzzz bear with me if this is not the actual recipe...............but one thing i can guarantee is it tastes very nice..............so try this and enjoy.......nd dont blame me if ur dress size increases.......................

INGREDIENTS


RIPE INDIAN YELLOW BANANA                       -2 BIG
EGG                                                                          -4
SUGAR                                                                     -1/2 CUP
CARDAMOM PDR                                                   -1/2 TSP
GHEE                                                                          - 2 TBLSP
MILK                                                                           -1 TBLSP

METHOD

1. CUT BANANAS INTO CUBE SIZED PIECES
2. ADD GHEE IN A NON STICK PAN AND FRY BANANAS TILL GOLDEN BROWN
3. IN A MIXIE MIX EGGS,MILK,SUGAR AND CARDAMOM PDR
4. IN A GREASED BAKING PAN SPREAD THE BANANA PIECES
5. ADD THE EGG MIX N TOP OF IT
6. BAKE IN A PREHEATED OVEN AT 160 C FOR 20 MIN OR UNTIL A SKEWER INSERTED COMES OUT CLEAN
7. CUT INTO PIECES AND SERVE

STRAWBERRY CAKE

                                         This cake was actually made without any preparations..........i was actually searching the freezer for some chicken and accidentally a bag of frozen strawberries came to my notice.......actually i had bought it long back and completely 4gotten about it.............so i thought why not make use of it and completly 4got my chicken and went with my mind to make this cake........this was a lovely treat after my fever and we enjoyed it.................
so try and enjoy......................

INGREDIENTS:


ALL PURPOSE FLOUR                 -1 CUP
CASTOR SUGAR                           -1 CUP
BUTTER                                          -3/4 CUP
EGGS                                               -3
BAKING PDR                                  - 1TSP
STRAWBERRIES[PUREED]            -1 CUP
  

METHOD:

1. PREHEAT OVEN TO 180
2. SIFT THE FLOUR WITH BAKING PDR 3 TIMES AND KEEP ASIDE
3. BEAT BUTTER AND SUGAR TILL CREAMY
4. TO THIS ADD EGGS ONE BY ONE AND BEAT TILL CREAMY
5. TO THIS MIX FLOUR MIX WITH A SPOON .DO NOT BEAT
6. ADD PUREED STRAWERRIES TO THIS AND MIX WELL
7. GREASE A BAKING DISH WITH COOKING SPRAY
8. TRANSFER THE CAKE BATTER TO THE BAKING DISH
9. BAKE AT 180C FOR 30 MIN OR UNTIL A SKEWER INSETED COMES CLEAN

FOR DECORATION:

I USED LITTLE WHIPPED CREAM AND STRAWBERRIES ON TOP OF CAKE TO DECORATE...........YOU CAN DECORATE AS YOU LIKE OR EAT IT AS SUCH................





SENDING THIS TO COOKING WITH FRUITS BY TASTE BUDS....................

ALSO SENDING THIS TO VEGGIE OR FRUIT OF THE MONTH STRAWBERRY

MALTASERS CHOCOLATE CAKE

                                                        Cakes are something i always like to make and eat.............after coming to doha i had been mad about baking and used to bake a cake a day..............but at that time i had not started this blog and so didnt take any photos..............but as iam on dieting now i have taken a resolution that i will only bake on special occasions.this cake i made for one of my cousins son.........he s the same age as my cutie pie and liked chocolate cake very much.i decorated this cake with maltasers and some jelly candies.........so try this easy recipe and enjoy....................


INGREDIENTS:

ALL PURPOSE FLOUR                         -1 CUP
CASTOR SUGAR                                   -1 CUP
BUTTER                                                  -3/4 CUP
EGGS                                                       -3
BAKING PDR                                          -1/2 TBLSPN
COCOA PDR                                            -1/2 CUP
VANILLA ESSENCE                                -1/2 TSP

FOR CHOCOLATE GANACHE:

DARK COOKING CHOCOLATE       -1 CUP
WHIPPING CREAM                             -1 CUP

FOR DECORATION:
MALTASERS                     -2 PKT
JELLY CANDIES                -2 PKT
COLOURED SPRINKLES

METHOD:
PREHEAT OVEN TO 180C.SIFT TOGETHER ALL PURPOSE FLOUR,BAKING PDR AND COCOA PDR 3 TIMES AND KEEP ASIDE.
BEAT BUTTER KEPT AT ROOM TEMPERATURE AND SUGAR TILL CREAMY USING AN ELECTRIC BEATER
ADD EGGS ONE BY ONE AND BEAT
ADD THE SIFTED INGREDIENTS AND VANILLA AND MIX WITH A WOODEN SPOON.DO NOT BEAT.TRANSFER THIS TO A GREASED BAKING PAN AND BAKE AT 180 C FOR 30.40 MIN.OR UNTIL A SKEWER INSERTED COMES CLEAN.............ALLOW IT TO COOL........
MEANWHILE PREPARE THE CHOCOLATE GANACHE...........MELT CHOCOLATE IN MICROWAVE AND ADD WHIPPED CREAM TO THIS..............WHEN THE CAKE IS COOLED POUR THIS OVER THE CAKE................DECORATE WITH YOUR OWN IDEAS............

sending this to delicious dessrts bywhats cooking today.................

also sending to priyas western desserts event

                         also sending to champasbake off event                                                                                                                                                        

AVACADO PUDDING

                                      Week end is over today........dh and jr's'are gloomy coz tomorrow both have to go to office and school respectively..............
so i thought i would make something sweet to boost their mood................
so i made this super easy and yummy avacado pudding...........both of them are happy and have forgotten about their work tomorrow........
so here comes the recipe..........
try and enjoy.............

INGREDIENTS:

MILK                                                        -500 ML
AVACADO                                               -2\
CONDENSED MILK                                -1 TIN
GELATIN                                                   -1 1/2 TBLSP
HOT WATER                                              -4 TBLSPN

METHOD:

1. IN A MIXIE MIX TOGETHER MILK, AVACADO AND CONDENSED MILK
2. DISSOLVE GELATIN IN 4 TBLSPN HOT WATER AND MELT IT BY DOUBLE BOILING
3. ADD THIS TO AVACADO MIX WITH CONSTANT STIRRING
4. TRANSFER TO A SERVING BOWL
5. SET IN FREEZER:{IF U WANT IMMEDIATELY}FOR 2 HRS
6. I USED READY MADE CARAMEL SAUCE TO GARNISH THIS............

CARROT HALWA for beginners

                                                     Carrot halwa is something i started making when i first started cooking.its a recipe that will always come fine.all beginners can make this.iam sending this to ANYONE CAN COOK hosted by ayeesha of taste of pearl city.this is for beginners FB
INGREDIENTS
carrots-500gm
milk-3/4 litre
sugar-250 gms
cardamom pdr-1 tsp
orange colour-optional
ghee-1tblspn
METHOD

          peel and grate carrots.put milk and carrots in a heavy saucepan.boil till thick stirring occassionally.once it starts thickening stir continuosly.add sugar and cook till it further thickens.add ghee cardamom and colour.stir on low heat till the mixture collects as a soft ball or ghee oozes out.serve hot garnishing with pistachios.