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Food

The Ras Malai, or Rossomalai is a traditional Indian sweet. ‘Ros’ means juice and ‘Malai’ means cream.

Ingredients:

  • 1/2 litre milk
  • 6 tablespoon sugar
  • 1/2 teaspoon sliced almonds
  • 1/4 teaspoon powdered black cardamom
  • 1/2 cup water
  • 50 gm paneer
  • 1/2 pinch saffron
  • 1/2 teaspoon sliced pistachios
  • 1 teaspoon all purpose flour

Preparation:

The Rasmalai recipe is a simple and delectable Indian sweet recipe. To make this recipe take a bowl and add crumbled paneer in it. Mix it with all purpose flour and knead to a smooth dough. Make small balls from the dough and flatten them lightly using your palms. Take a pan and add 1/2 cup water in it. Heat it over high flame. Add 3 tbsp sugar and bring the mixture to a boil until the sugar has fully dissolved. Once it’s done, remove from the flame. While the mixture is still hot, add the paneer balls and cover it with a lid. Keep the pan aside for few hours.

Take another heavy pan and add milk in it. Boil it until reduced to half. Then add the remaining sugar and stir well until fully dissolved. Remove the mixture from the flame. Add cardamom powder, saffron strands and mix well. Remove the paneer balls from the sugar syrup and squeeze them gently. Add them to the hot milk and garnish with almonds and pistachios. Keep the Rasmalai in the fridge for 2 to 3 hours as it is best enjoyed when chilled.

Image courtesy : Google / images are subject to copyright

Food

Ingredients:

  • All-purpose flour – 1 cup
  • Softened butter – 1/2 cup
  • Water – 1 cup
  • Almond extract – 1 teaspoon
  • Beaten eggs – 3
  • All-purpose flour – 1 cup
  • Confectioners’ sugar – 1 cup
  • Almond extract – 1 teaspoon
  • Milk – 1 tablespoon
  • Candy sprinkles

Preparation:

Take 1 cup flour in a medium sized bowl. Mix butter into it. Sprinkle 2 tablespoons of water into it and with a fork until dough comes together. Separate the dough into two balls. Pat dough into two long strips on an un-greased baking sheet, about 14 inches long and 3 inches wide. Set aside.

Preheat the oven to 350 degrees F (175 degrees C).

Combine 1/2 cup of butter and 1 cup of water in a saucepan. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.

Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting. To make the frosting, mix together the confectioners’ sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

Image courtesy : blog.kingarthurflour.com / images are subject to copyright

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Spanakopita is a Greek savory pastry. The filling comprises of chopped spinach, feta cheese, onions or spring onions, egg, and seasoning.

Ingredients:

For the filling

  • 1 tbsp. extra-virgin olive oil
  • 2 (10-oz.) packages frozen chopped spinach, thawed
  • 1/2 finely chopped onion
  • 2 thinly sliced green onions
  • 2 minced cloves garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. chopped dill
  • 1 tsp. lemon zest
  • 1 c. crumbled feta
  • Pinch nutmeg

For Wrapper

  • 3/4 c. (1 1/2 sticks) melted butter
  • 10 (17″-x-12″) phyllo sheets, thawed if frozen

Preparation

Preheat the oven to 375° and line two medium baking sheets with parchment paper. With a clean towel, squeeze all excess moisture out of spinach. Transfer to a large bowl. In a skillet over medium heat, heat oil. Add onion and green onions and cook until softened, 5 minutes. Add garlic, oregano, red pepper flakes if using, and season with salt and pepper. Transfer the mixture to bowl with spinach.

Add dill, lemon zest, feta, and nutmeg to the bowl with spinach and stir until all ingredients are mixed properly and season again with salt and pepper, if needed. Remove phyllo from refrigerator and cover with a kitchen towel. Take 1 phyllo sheet and place on a clean surface. Brush all over with melted butter, then top with another sheet of phyllo. Brush second sheet of phyllo all over with butter. Slice into 6 long, evenly sized strips (They should be about 12′ by 3′ each).

Place a tablespoon of spinach mixture on the corner nearest you of one strip of phyllo. Fold corner over mixture to make a triangle, then continue folding (like a flag) until phyllo strip is completely folded over spinach mixture. Repeat until all filling and all phyllo is used. Place all folded triangles seam side down on prepared baking sheets and brush with butter. Bake until golden and crisp, 20 to 23 minutes. Let cool slightly and then serve.

Image courtesy: Google/ images are subject to copyright

Food

The ever favorite Swiss Chocolate..! What else would get into your mind when you hear the word ‘Swiss’? Switzerland is a magical world of Chocolates. And chocolates are loved by all. Switzerland’s chocolates have earned an international reputation for high quality with many famous international chocolate brands. Lets make some Swiss Chocolate Bars!

Ingredients

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/2 cup sour cream
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1-1/2 ounces unsweetened chocolate

For Frosting:

  • 4 cups confectioners’ sugar
  • 1/2 cup butter, cubed
  • 1/3 cup milk
  • 1-1/2 ounces unsweetened chocolate
  • 1 teaspoon vanilla extract
  • Pecan halves

Preparation:

In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes.

Meanwhile, for frosting, place confectioner’s sugar in a large bowl; set aside. In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner’s sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.

Photo Courtesy: Google/ images are subject to copyright

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Enjoy some refreshing and sweet grasshopper cheesecake bars with minty chocolate chip cookie crust, smooth cheesecake and chocolate drizzles. Have it on a hot summer day..

Ingredients:

  • 1 package refrigerated Pillsbury Ready To Bake!® Big Deluxe Chocolate Chip Cookies with Hershey’s® mini Kisses®
  • 2 packages (8 oz each) Philadelphia cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1 tablespoon all purpose flour
  • 1/3 cup mint coffee creamer
  • few drops of mint extract (optional)
  • few drops of green food color
  • 3 oz (mint) chocolate chips (for decorating)

Preparation:

Heat the oven to 350F. Line an 9X9″ baking pan with parchment paper. Remove the refrigerated cookie dough from the package and with your fingers press it evenly on the bottom of the prepared pan.

Bake in preheated oven for 15 minutes. The dough will be puffed but not fully baked. Remove from the oven and let cool for 5 minutes. Make the cheesecake filling in the meantime. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy.

Add eggs, one at a time, beating until smooth after each addition. Stir in the flour. Add the coffee creamer and mint extract, if using, and stir to combine. Add the green food color and stir to combine. With the back of the spoon press the half-baked puffed cookie dough to release the air in the crust.

Pour the cheesecake filling over it. Bake in preheated oven for 30 minutes or until the center is just set. Let the cheesecake cool at room temperature for at least 1 hour and refrigerate for few hours before cutting into bars. Before serving, melt the chocolate chips and drizzle the melted chocolate over the cheesecake bars.

Photo courtesy: Google / images are subject to copyright

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Ingredients for dough:

  • 1 teaspoon sugar
  • ½ cup warm water
  • 2 ounces cake yeast or 3 packets (6¾ teaspoons) active dry yeast
  • 6 eggs
  • 16 ounces sour cream
  • 2 cups unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 9 to 10cupsgrams all-purpose flour

Ingredients for the filling:

  • 3 pounds walnuts (finely ground)
  • 3 cups granulated sugar
  • ¾ cup unsalted butter, melted and cooled
  • ¾ cup evaporated milk
  • ½ cup whole milk
  • ½ teaspoon vanilla extract

Preparation

Making the Dough: Dissolve 1 teaspoon sugar into the ½ cup warm water (if using fresh cake yeast, the water temperature should be between 90 to 95 degrees F; if using active dry yeast, the water temperature should be 120 to 130 degrees F). Crumble the fresh yeast or sprinkle the active dry yeast and stir to combine. Let sit for 5 to 10 minutes, or until foaming.

In the bowl of a stand mixer using the paddle attachment, beat the eggs on medium speed until combined, about 1 minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes.

Switch to the dough hook, reduce the mixer speed to low, and add the flour a little at a time, until the dough does not feel sticky but is still soft and supple. Continue kneading until the dough does not stick to the sides of the bowl. Cover with a damp dish towel while you prepare the filling.

Making the Filling: In a large bowl, combine all of the ingredients for the filling, stirring well to ensure that it is completely mixed and all of the ingredients are incorporated.

Assembling the Nut Roll: Line four baking sheets with parchment paper or silicone baking mats. Divide the dough into eight pieces. On a clean work surface and one at a time, roll each piece out into a 9×14-inch rectangle, using flour if necessary to keep from sticking. Spread one-eighth of the filling to within ½-inch of the edges.

With the long side in front of you, roll up gently and pinch the seams shut. Place on the prepared baking sheets, 2 rolls per sheet. Cover loosely with plastic wrap. Repeat with all eight pieces of dough. Place the baking sheets in a draft-free area and allow to rise for 3 hours (the rolls will puff and swell but will not look huge).

Baking the Nut Roll: Preheat oven to 350 degrees F. Bake one pan at a time for 20 to 25 minutes, or until the tops are lightly browned. Cool completely before slicing. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 1 week. The nut roll can be frozen by wrapping in plastic wrap, then again in foil, and stored in the freezer for up to 2 months. Thaw at room temperature.

Photo Courtesy: Google/ images are subject to copyright

Food

Chocolate and cheese makes a crazy combination. Lets bake this and melt our mouth with this delicious cake!

Ingredients

  • 2 cups graham cracker crumbs
  • 2 tablespoons white sugar
  • 1/3 cup melted butter
  • 1 cup semisweet chocolate chips
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream (optional)

Preparation

Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate. Melt chocolate chips in top of a double boiler over hot water. Set aside.

Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.

Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 – 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

Photo Courtesy: Google/ images are subject to copyright

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Britain has a rich indigenous culinary tradition. Cauliflower cheese is a traditional British dish. It can be eaten as a main course, for lunch or dinner, or as a side dish.

Ingredients

  • 1 large cauliflower, cut into pieces without leaves
  • Half litre milk
  • 4 tbsp flour
  • 50g butter
  • 100 gr strong cheddar, grated
  • 2-3 tbsp breadcrumbs

Preparation:

Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked. Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas.

Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.

Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using. Put in the oven and bake for 20 mins until bubbling. Serve hot.

Photo Courtesy: Google/ images are subject to copyright

Food

Ingredients:

  • 1/4 cup flour
  • 1 cup Italian style breadcrumbs
  • 2 eggs
  • 1 tablespoon milk
  • 1 lb mozzarella cheese, cut into 3/4 inch x 3/4 inch strips (or you can use string cheese and cut each in half)
  • 1 cup vegetable oil
  • 1 cup jarred pizza sauce or 1 cup marinara sauce

Preparation:

Whisk eggs and milk together. Coat each piece of cheese with flour, then dip in egg and then roll in bread crumbs. Dip in egg and crumbs again. Freeze before frying. Heat oil in skillet and cook sticks for about a minute on each side, or until golden and before cheese starts to leak. Drain on paper towels. Serve with sauce for dipping.

Photo / video Courtesy: Google/ images are subject to copyright

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Ingredients

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese

Preparation

Cook sausage, ground beef, onion, and garlic over medium heat until well browned in an oven. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Photo Courtesy: Google/ images are subject to copyright