Kulfi

Ingredients:

Wholemilk : 4cups

Sugar : 1/2 cup(to taste)

Bread pieces : 1

Cashewnuts/almonds : 6 (crushed)

Elachi  powder : 1/2tsp

Procedure:

1.Pour milk into a wide pan and bring to boil over high heat, stir continously ,now lower the heat and cook till it reduced to 2cups(half of the quantity) / light thick consistency is reached. stir the side of the pan continously to avoid scalding

2.Now add powderd cashewnuts/almonds to it mix well

3.Remove the sides of the bread , and make into a pieces , blend it with milk to make  a fine smooth paste.Now add bread paste to it , cook for a min ,it becomes thick.

4.Now add the sugar and cook for a min. turn off the heat and add elachipowder to it.Allow  it to cool.

5. Pour the mixture into kulfi molds or in any small cups, cover with plastic wrap or foil and freeze until set, abt 6-8 hrs.

6. To serve , palce  the kulfi  molds or cups in water(room temp) for 2mins, Now removethe kulfi  by holding the sticks of kulfi molds.. For cups turn upside down on any serving plate . decorate with chopped pista/ almonds

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RAS MALAI - Cooking Challenge May10'

i'am sending this post to Srivalli  indian cooking challenge 

Ingredients:

Whole Milk – 8cups (4cups  for paneer and 4cups  for rabri)
Sugar – 1cup(syrup) +4tbsp(for rabri)
Whey water/Lemon Juice/venigar/  – 4 Tbsp
Water – 5 cups 
Saffron – pinch(opt)
Cardamom Powder – 1/4 tsp
Pistachios & Almonds – 2 Tbsp(chopped)

Procedure :

1. Boil 4 cups milk in a  pan, once milk is boiled , slowly add lemon juice. wait for 2-3min stir continously. once the milk curdles you see paneer floating on top.  strain the paneer in a cheese cloth. 
2. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid. 
3. In a Non stick pan boil remaining 4 cups milk (for making rabri ) . boil till it  reduced to half the quantity ,once boiled  keep the flame low and keep cooking while stirring occasionally.

4.  Remove the paneer from the cheese cloth and knead the paneer by hand to make it smooth dough(chapati/roti dough). Divide the paneer into 12 equal portions. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.

5. In the pressure cooker with water, dissolve 1 cup sugar and boil them till bubbles are seen  take 1cup water from  it separately in a bowl .then add the flattened paneer.cook for 10 min till paneer floats . switch off the heat
6. Remove the cooked paneer with a spoon into a bowl(sugar syrup) and allow it to cool.

7. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, saffron,cardamom powder and nuts. Switch off the stove and keep milk aside.
8. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
9. Pour the prepared reduced milk over the paneer and chill in the refrigerator.

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Double ka Meeta

INGREDIENTS :

Bread  : 5pieces
Cahsew,almonds,
pista,dated,raisins  : 1/4 cup
Cardamom powder : 1tsp
Ghee or fresh oil  : deep fry
Lime  : 1tsp
Milk  : 2cups
Sugar  : 1½cup
Water : 1½cup

PROCEDURE :

1. Cut sides of breads and cut each bread  into 4 pieces , fry in ghee/Oil till golden brown

2. Make sugar syrup flavoured with cardamom and few drops of lime juice.

3. make rabdi with milk (slowly boil milk till it is reduced to 1/4  of original )

4. Heat ghee in a pan add all nuts and dryfruits and fry till light golden color

5. soak bread in sugar syrup for few seconds and remove . put all nuts and dryfruits over the sweetened bread and pour over rabdi.

Tip : Use 1/2 cup of ghee 1cup oil for deep fry..

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Chili's® Molten Chocolate Cake

INGREDIENTS :


Chocolate fudge or dark chocolate cake mix -1 18.25oz
Cups water - 1 1/3
Vegetable oil - 1/2 cup
Eggs - 3
Hershey hot fudge topping - 1 bottle
Vanilla ice cream - 8 scoops
Smucker's Magic Shell chocolate topping

PROCEDURE :

1. Make cake batter following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas size) muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Bake for 30 to 40 minutes, or until a toothpick stuck into the center of one cake comes out clean. Turn all of the cakes out of the pan and let them cool.


2. The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. A serrated sandwich knife works best for this.

3. After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2-inches deep.
4. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.

5. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the freezer.

6. When you are ready to serve, drizzle a serving plate with caramel, then place one cake on the plate and heat it up in the microwave for 40 to 45 seconds, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.

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