13 Search Results for "desserts"

• frontier chicken in Chicago

  • From: poonam4nits
  • Description:

    Hi,

    I recently visited chicago and had the most amazing frontier chicken in Some restaurant Tandoor in Holiday Inn,  skokie IL. You can try the buffet there also.. the kebabs and tikkis were done to perfection along with the biryani. Usually restaurants serve biryani which is like a tawa pulav.. but they actually had nice layered biryani.. even the desserts were really tasty... i had a gr8 time there.. you can try it if ur from chicago..

    Hope this helps.

    poonam

  • 5 months ago
  • Views: 219
  • Forum: Recipe Requ...

• Bread Caramel Pudding

  • From: amor
  • Description:

     

    

    Ingredients:-

    8 slices of bread made the pieces by hand

    8 tsp of sugar

    1 litre milk

    2 eggs beaten

    1/2 tsp vanilla extract(essence)

    raisins

    2 tsp sugar

    1 cup water

    Method:-

    1. Put a litre of milk in a pan and bring to boil.

    2. Add the sugar and let it dissolve in the milk.

    3. Turn off the flame. Add bread pieces and mix.

    4. Add the beaten egg,vanilla and raisin to this mixture.

    5. Mix it till mixture had even consistency.

    6. Take a baking bowl and grease with little butter.

    7. Take sugar and water in a pan and caramalise the sugar.

    8. Add this to the greased bowl. Now add the milk mixture.

    9. Baken in oven at 180 degrees for 35 mins till the pudding is evenly brown.

    10. You can check by inserting a knife and it should come out clean.

    11. Let the pudding cool on a rack and thenit can be upturned to a serving plate.

  • Blog post
  • 7 months ago
  • Views: 314
  • Not yet rated

• Besan/gram-flour Ladoo

  • From: diptishah
  • Description:
    Besan Ladoo:
     
    Ingredients:

    3 cups gram flour (besan)
    2 cup sugar (grinded)..........u can adjust sweetness as per ur taste
    3-4 tblsp ghee......u can add more if besan looks dry
    1tsp cardamom powder

    dryfruits... (almonds, pistachios, cashew nuts.....chopped)

    
    

    Preparation:

    Heat ghee in a nonstick pan  and roast the besan in it over medium/low heat.

    Keep constantly stirring to avoid lumps. also take care that besan shouldn't stick or burn

    When it releases an appetizing smell...or cooked besan's sweet aroma, ....it is ready.

    Remove from the heat and allow it to cool.....(upto room temp or just warm)

    Add sugar, cardamom powder and all dryfruits to the besan and mix thoroughly.

    Now form the ladoos of the mixture. (if ladoos r not coming out properly just warm the mixture and add ghee) 

    ladoos r ready.
  • Blog post
  • 8 months ago
  • Views: 383
  • Not yet rated

• Priya's Feast

  • From: nmpriya
  • Description:

    Choco Mousse

    Ingredients

    Milk Chocolate Bar - 250 gms

    Fresh Cream-200 gms

    Honey-2 tbsp

    Strawberry to garnish

    Method

    1.Chop Chocolate bar

    2.Double Boil Chocolate bar till it melts and stir till it smoothens

    (Double Boil-Boil water in a pan,use another vessel with choco bar on it, Never directly cook chocolate in fire) or u can microwave for 2 mins to melt it & stir well it smoothen

    3.Whisk Fresh Cream to foam like cream in blender

    4.Add Honey to chocolate,stir well

    5.Add fresh cream to chocolate and fold slowly to blend well

    6.Pour in dessert cup and refrigrate for 4 hours

    7.Strawberry is best to have with chocolate

    8.Can try also with white chocolate bar.

  • Blog post
  • 9 months ago
  • Views: 246
  • Not yet rated

• Jileby Indian Dessert

  • From: bfflgirl
  • Description:

    Ingredients:

    Plain flour 200 gms(maida)

    Gram Flour 200 gms (besan)

    Sugar 200 gms

    Few drops of yellow colour
    

    Unsalted melted butter to deep fry (or Ghee)

    A plastic Easy Squeeze Bottle(like in resterants)

     

    Preparation:

    Sieve 100 gms of Plain and Gram Flour together.

    Make a batter using warm water. (keep aside for 24 hours.

    Add remaining Maida and food color. (and More warm water if required.)

    Check the batter it should fall easily when poured.Keep aside. (not to thick not to thin)

    How to make syrup:

    Make the syrup of sugar by adding water and boiling. (high temp)
    

    Add milk and all the scum to form while boiling.

    Make sure its one string syrup. Strain.

    Fill bottle with batter.

    Heat Ghee  or oil well in a shallow frying pan and form Jilebis in form of concentric.

    Fry till crisp, then drop straight into syrup (syrup on low heat when puting it in)

    Drain with prefortated spoon, serve HOT!
    

     

     

     

     

    
    

  • Blog post
  • 11 months ago
  • Views: 340

• bfflgirl

  • Views: 104
  • Since: 11 months ago

• Mung Dal Kheer

  • From: viji1110
  • Description:

    Dear Hetal & Anuja,

    I’m Mrs. Vijaya from Mysore, currently residing in Hong Kong and would like to share one of our regional dessert i.e Mung Dal kheer, its simple to make and nutritious but very yummy too. Below are the details.

    Prep time: 10 minutes
    Cook time: 30 minutes
    Serves: 4

    Ingredients:

    Mung Dal – 1/2 cup, Water – 1& 1/2 Cup, Ghee / Clarified Butter- 1 tbsp, Whole Milk - 1 cup
    Sugar - 3 tbsp or to taste, Raisins - 1 tbsp, Chopped Pistachios - 1 tbsp, Chopped Almonds - 1 tbsp, Broken Cashew – 1 tsp, Powdered Caradamom - 1/8 tsp, Saffron - a pinch

    Method:

    1. Melt the Ghee in a wok on Med-high flame.

    2. Roast the broken Cashew pieces in the ghee till they turn golden.

    3. Once golden, remove the Cashews from the wok and keep aside. 

    4. In the same wok, roast the Mung dal, stirring constantly until it turns golden. Be careful not to burn it.

    5. When golden, transfer Mung dal to pressure cooker.

    6. Add Water and cook on medium flame until 2-3 whistle sounds.

    7. In a heavy bottomed pan, on medium heat, add in the the Milk and cooked Mung dal.
    8. Grind the Saffron with a little bit of Sugar and add it to the Milk.
    9. Meanwhile, soak the Raisins in a little bit of water to help puff them up.
    10. Keep stirring the pan and make sure it does not burn at the bottom.
    11. Cook till it is of desired thickness.
    12. Once it reaches the desired thickness, add in the Sugar. Mix well.
    13. Add in the Dry fruits - Raisins (without the water), Roasted Cashew, Pistachios and the Almonds.
    14. Turn off the flame and add in the Powdered Cardamom.
    15. Serve hot or cold.

    Cheers,

    VG

     

  • Blog post
  • 1 year ago
  • Views: 397

• Steamed CHRISTMAS PUDDING

  • From: Celina
  • Description:

    You will need :

    13 oz/375g mixed fruit

    7 oz/200g dates, chopped

    5 oz/150g raisins

    1 cup/250ml water

    1 teaspoons bicarbonate of soda

    1 cup/250g butter

    1/4 cup brandy

    2 eggs, lightly beaten

    1 cup brown sugar

    2 cups all purpose flour sifted with

    2 teaspoon baking powder

    1 teaspoon mixed spice

    1 teaspoon cinnamon, ground

    1/2 teaspoon nutmeg, ground

    1 cup milk-chocolate chips

     

     

    ---

    METHOD :

     

    1-) Combine the mixed fruit, dates, raisins, water and bicarbonate of soda in a saucepan. Stir over low heat until the mixture comes to a boil.

    2-) Add the butter and stir until the butter has melted. Remove from the heat, stir in the brandy and leave to cool.

    3-) Trancfer the mixture to a large bowl. Add the eggs, sugar, flour, mixed spice, cinnamon, nutmeg and chocolate chips. Stir until the ingredients are well combined.

    4-) Spoon the mixture into an 8-10 cup pudding basin. Cover with the baking paper anf foil.

    5-) Place in a steamer and cook for 4-5 hours or until cooked. Remove the pudding basin from the steamer. You can make the pudding ahead of time. On the day place in the steamer and cook for 1-2 hours before serving.

    6-) Serve the pudding with custard.

     

     

    ---

     

    TIPS : You can cookthe pudding in individual timbale molds. The cooking time will be less. YOu will need to cook them in a bain-marie at 325°F. If you cook the pudding in individual molds it is best to line the bottom of each mold baking paper.

  • Blog post
  • 1 year ago
  • Views: 222
  • Not yet rated

• Fruit Pastries

  • From: Celina
  • Description:

    2 sheets butter puff pastry, thawed

    2-3 nectarines, cut into thin slices

    2 tablespoons melted butter

    2 teaspoons vanillin sugar

     

    ---

    METHOD :
    

    1-) Preheat the oven to 400°F. Line a baking tray with baking paper.

    2-) Cue eachsheet of pastry into 4 squares. Place 4 suares on the backing tray and brush lightly with water. Place the remaining pastry squares on top and press together lightly. Mark a 1/2 in border around the edge with a knife.

    3-) Arrange the nectarine slices on the pastry within the border. Brush with the melted butter and sprinkle with the vanillin sugar.

    4-) Bake in the oven for 18-20 minutes or until golden and puffed.

     

  • Blog post
  • 1 year ago
  • Views: 223
  • Not yet rated

• Celina

  • Views: 212
  • Since: 1 year ago

• jalebi

  • From: Zarish
  • Description:

    JALEBI

    Jalebis can best be described as funnel cakes. Jalebis can be made thin and crispy or thick and juicy. Jalebis taste best when served hot.

    Makes 10 Jalebis.

    

    Ingredients:

    • Batter
      • 1/2 cup All Purpose flour
      • 1 teaspoon besan (gram flour)
      • 1/2 teaspoon yeast
      • 1/2 teaspoon oil
      • 1/2 teaspoon sugar
      • About 1/3 cup of lukewarm water (as needed)
    • Syrup
      • 1 cup sugar
      • 1/2 cup water
      • Pinch of cardamom powder
      • Few strands of saffron
      • 1 teaspoon of lemon juice
      • Oil to fry

    Method

    Dissolve the yeast in warm water. Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth. Set the batter aside and let sit in a warm place for one hour. Make sure the batter is fermented, but do not over ferment.

    For the syrup: Boil the sugar and water together. Add the lemon juice and saffron and close the heat.

    Heat the oil in a flat frying pan about 1″ deep. Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle). Next, squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter. Deep fry the Jalebis until golden-brown on both sides and transfer into the warm syrup. Let them soak in the syrup for a few seconds and take out and serve hot.

    Variations

    T ry sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.

  • Blog post
  • 1 year ago
  • Views: 664

• Rasmalai Recipe

  • From: Zarish
  • Description:

    Rasmalai Recipe

    The recipe of Rasmalai is given below. It is easy to cook at home and can be served as a Diwali sweet dish.
    Ingredients
    • 4 Measuring cup milk for channa (2% milk)
    • 3 measuring cup milk for Rasmalai
    • 4 - 4 1/2 tbsp. sugar for Rasmalai
    • 1 cup sugar
    • 3 cups of water
    • saffron, cardamom, pista, almonds
    • lemon juice (optional)
      
    Method
    • First keep the 3 cups of milk for rasmalai to boil until it remains 1 3/4 cup.
    • Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
    • Then drain it in a thin muslin cloth or handkerchief.
    • Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
    • In a pressure cooker take 3 cups of water and 1 cup of sugar.
    • Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
    • Toss that balls in the pressure cooker and bring two whistles.
    • In the mean time see the milk for ras may be ready.
    • Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
    • As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
    • When the milk is cool add channa balls to it.
    • Refrigerate it.
    • And it is ready to serve.
  • Blog post
  • 1 year ago
  • Views: 924
  • Not yet rated

• Tiramisu

  • From: diyamadiha
  • Description:
  • 1 year ago
  • Views: 384
  • Not yet rated