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  • Vanilla extract: 1 tsp
  • Egg whites: 4 nos
  • Egg yolks: 4 nos
  • Salt: 1/2 tsp
  • White sugar: 1/2 cup
  • Sifted enriched flour: 1/4 cup
  • Chopped walnuts: 1/2 cup
  • Heavy cream (cold): 1 cup
  • Sifted confectioners’ sugar: 1 tbsp
  • White sugar: 1 tbsp
  • Walnut halves: 1 tbsp


Preheat the oven to 190 degrees C. Take a jelly roll pan and put a waxed paper on its bottom. Beat well the egg whites, vanilla extract, and salt in a large bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.

Beat the egg yolks in a separate bowl. Mix it well until it becomes thick and yellow colored. Fold into egg white mixture. Fold in chopped walnuts and flour gently until combined. Spread the batter into the prepared jelly roll pan.

Bake it in the preheated oven, about 12 minutes. Test it by inserting a toothpick in to the center. If it comes out neatly, the baking is perfect. Let it cool for 5 minutes after removed from the oven.

put it on a towel sprinkled with sifted confectioners’ sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes. Roll the cake and towel together. Leave it for cooling for about 15 to 20 minutes.

While cake cools, mix cold heavy cream and 1 tablespoon white sugar in a large bowl using an electric mixer. Unroll the cake and spread the whipped cream on it. Re-roll the cake. Put it in refrigerator for at least 30 minutes.

Use dollops of whipped cream and walnut halves for topping. Serve it sliced.

Image courtesy: allrecipes .com / images are subject to copyright

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  • Sliced strawberries: 3 tbsp
  • Sliced fresh pineapple: 3 tbsp
  • Vanilla ice cream: 3 scoops
  • 1 banana, sliced in half lengthwise
  • Whipped cream: 1/4 cup
  • Chocolate syrup: 3 tbsp
  • Shaved chocolate: 1 tbsp
  • Crushed walnuts: 1 tbsp
  • Fresh Cherries: 3 nos


In a small bowl, combine pineapple and strawberries and set it aside. Place the ice cream scoops in a long, narrow bowl. Place the banana halves on either side. Top the ice cream scoops with the previously prepared fruit mixture. Drizzle with chocolate syrup.

Add whipped cream to each scoop and on the bananas. Sprinkle with shaved chocolate and walnuts. Top each scoop of ice cream with a cherry. Decorate with mint sprigs, and serve chill.

Image courtesy: iga .net, giphy / images are subject to copyright

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  • Peeled and ground almonds: 2 cups
  • Condensed milk : 2 cups
  • Milk: 1/2 cup
  • Fresh Cream: 8 tbsp
  • Saffron strands: 10 to 15
  • Pistachios: 6 pieces
  • Blanched almonds: 2 tbsp (For garnishing)


In a large bowl, add the ground almonds, cream and condensed milk and them together until thick. Save it for later. Take milk in a saucepan and heat it over high flame to boil. When it starts boiling, add the saffron strands to it. Mix it well and remove it from the flame. Let it cool.

Then, add the previously prepared almond mixture into it and blend well, until it reaches a thick and creamy consistency. Heat another pan over moderate flame and add coarsely chopped pistachios and almonds in to it and dry roast them for few seconds.

Add this to the Kulfi mixture, saving a little of this for final garnishing. Mix well and pour the mixture into the kulfi moulds of your choice. Cover the top with a butter paper. Keep it in the freezer until it is set.

When it is set, remove it from the mould and sprinkle some of the reserved pistachios and almonds. Serve it chilled and enjoy!!

Image courtesy: herzindagi .com / images are subject to copyright



  • Cream of tartar: 1 tsp
  • Dutch cocoa powder: 1 tbsp
  • Egg whites, at room temperature: 6 nos
  • Cornflour: 1 tsp
  • Caster sugar: 1 1/3 cups (295 g)
  • Finely chopped dark chocolate: 50 gm
  • Balsamic vinegar: 1 tsp
  • Icing sugar


Sift the cream of tartar, cocoa, and cornflour into a bowl and mix it well. Add a small pinch of salt into it. Mix it well and set aside. Whisk the egg whites in a large bowl with electric beaters until frothy.

Gently add the caster sugar, 1 tbs at a time, beating constantly. Make sure that the mixture is stiff and glossy. Add the balsamic and cocoa mixture to the meringue mixture and beat until well combined. Fold in the chocolate. Pour the mixture into a tray. Bake for 25 minutes, until it becomes firm and springs back when gently touched. Cool it for 5 minutes.

Slightly wet a towel with water. Grease a sheet of baking paper with oil and place it, oil-side down, over the sponge. Cover it with the tea towel. Gently invert the sponge (leaving the bottom layer of baking paper on the sponge) onto the baking paper and tea towel.

Slowly roll into a log from one long side using the tea towel. Set it aside for cooling. For filling, whisk mascarpone and cream until stiff peaks form. Add kirsch and sugar and mix well.

Slowly unroll the sponge. Gently remove the tea towel and top layer of baking paper. Spread cream mixture over the sponge and scatter three-quarters of the almonds on top. In a bowl, combine the berries and scatter three-quarters over the cream. Roll up tightly to enclose the filling, Peeling the sponge away from the bottom layer of baking paper.

Place it in a serving dish. Spread remaining cream mixture on top of the Roulade and top with remaining almonds and berries. Dust it with icing sugar before serving!

Image courtesy: sweetlana. net / images are subject to copyright

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The yummy scene of White Witch’s ‘Turkish Delight’ is never forgettable by the ‘Narnia’ fans. The Chronicles of Narnia – The Lion, The Witch, The Wardrobe and of course, The ‘TURKISH DELIGHT’ ! Here comes the delicious recipe of ‘Turkish Delight’, from the evergreen movie ‘The Chronicles of Narnia’.


  • Sugar : 2½ cups
  • Cornstarch : 1¼ cup
  • Water : 2¼ cups
  • Lemon juice : 3 tablespoons
  • Pistachios : 3½ oz.
  • Hazelnuts : 3½ oz.
  • Orange blossom water : 1 tablespoon
  • Rose water : 1 tablespoon
  • Liquid food coloring
  • Cornstarch : 1 cup
  • Icing sugar : 1 cup


Before the preparation of the dough itself, take two 6×6 inch molds or boxes with parchment paper (or wax paper). Brush the paper lightly with oil. Spread cornstarch at the bottom of each mold or box lined with parchment paper. Roast the pistachios and hazelnuts seperately for a few minutes in a hot pan. Put them aside.

Boil 1 cup of water and add into it the sugar and lemon juice. Keep a medium flame. wait till the foam forms. Continue cooking until the sugar mixture reduces and thickens but before it changes to a caramel color.

Check on the sugar syrup. The syrup should not cover the bottom of the pan back too quickly as it should not be too liquid. In a bowl, mix 1¼ cup of corn starch with 1¼ cup of cold water and stir well to completely dissolve the cornstarch in the water. Then add this mixture to the syrup prepared above. Reduce heat to low and stir constantly. The mixture will slowly thicken and become more difficult to mix. Stir continuously.

The preparation is ready when it is completely detached from the bottom of the pan. It can take between an hour and an hour and a half. Divide dough into two equal parts. In the first, add a tablespoon of orange blossom water, the roasted pistachios and desired coloring and stir well.

In the second, add a tablespoon of rosewater, roasted hazelnuts. Divide each dough into molds or boxes and smooth the surface as much as possible.

Cover with aluminum foil. Let it dry for 24 hours. Turn the dough over and cut into squares with a large smooth knife. To facilitate cutting, coat the knife with oil with a brush before each slicing.

Pour the small cups of powdered sugar and cornstarch in a dish and mix well. Roll each cut square in this mixture once, then again. You can also put the sugar and cornstarch mixture in a freezer bag and add the squares of Turkish delights in small quantities and mix well to coat completely. Since we are covering the Turkish with a mixture of icing sugar and cornstarch, the color will fade quite a bit. So adding a bit of color will be a good option.

Image courtesy: hungryforever. com / images are subject to copyright


Rabri, the sweet, condensed-milk-based dish, originating from the Indian subcontinent.


  • Milk : 2 litres
  • Koya : 50 grams
  • Sugar : 1/2 cup (60 grams)
  • Cardamom powder : 1/2 tsp
  • Saffron : 12 to 15 strands
  • Fresh rose water : 1/2 tsp
  • Koya : 50 grams
  • Sliced almonds and pistachios : 2 tsp each


Add 1 cup of boiled milk in a pan. As it gets condensed, keep collecting the cream at the sides of the pan. When you see the cream floating, gently move the cream layer with a spatula. Again add another 1 cup of milk and similarly collect the cream at the sides. In the similar way, collect the milk cream of 2 liters of milk, by adding each cups of milk slowly.

While adding the final cup, mix 50 grams of Koya and half cup of milk, and add it to the pan. Mix it well and add this to the cream collected. Add 1/2 cup or 60 grams of sugar. Add 1/2 tsp of cardamom powder and saffron strands. Add sliced almonds and pistachios (almonds and pistachios should be soaked in water) for a . Cook for about 10 to 15 minutes. Switch off the flame. Leave it to cool and add 1/2 tsp of pure rose water. Garnish with sliced almonds.

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The Kaju Katli or Kaju Barfi is a traditional Indian sweet, that is rich with Cashew nuts. This sweet gives a tempting flavor of cashews, milk and ghee that will melt into your mouth!


  • Powdered cashews : 2 cups
  • Water : 1/2 cup
  • Ghee : 2 teaspoon
  • Silver vark : 4 inches
  • Sugar : 1 cup
  • Milk : 2 tablespoon
  • saffron for garnishing


Grind the cashews to a smooth powder. Then prepare the cashew paste by adding little water, make sure that the paste is thick in consistency. Take a shallow pan and heat in on medium flame and add some water in it. Add sugar and stir continuously until it is fully dissolved.

Bring the syrup to a boil until it reaches to one string consistency. When the sugar syrup prepared, add the cashew powder and mix well. Stir this mixture for about 5-10 minutes or till it starts to thicken and remove it from the flame.

Add a pinch of cardamom powder, for an extra flavor and aroma.

Transfer this cashew paste to a large plate or bowl and allow it to cool slightly. When it is cooled, knead the mixture well. Flatten the dough using a rolling pin. Grease a plate with ghee and transfer this cashew dough on it. Using a rolling pin, gently roll until the dough has evenly spread out on the plate. Allow it to cool completely and cut the dough in small diamond shapes. Garnish with saffron and serve!

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


  • 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


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

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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..


  • 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)


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


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