Homemade food recipes

Homemade food recipes
Check below to read the recipes in detail
Showing posts with label Homemade Dessert. Show all posts
Showing posts with label Homemade Dessert. Show all posts

Saturday, February 28, 2015

Shahi Dessert Shahi Tukda


6 Bread slices (White or brown any)
1 cup milk
200 grams Nestle Sweet Condense milk
1 cup roasted almonds
2 tbsp Ghee/butter

Preparation Method:

1. Take the stack of bread slices and cut their edges.  After which you can cut them in desired shapes for your dessert.  Now heat a non stick pan or a skillet and put some ghee or butter to it.  Toast them till they are golden brown and crisp.

2. Now take another pan and boil milk on medium heat.  To it add the Nestle  sweet condense milk and mix well. The condense milk will melt with the milk and become liquid.  Keep mixing and cooking it until it becomes thick but runny.

3. Its time to assemble your dessert now.  Pour your mixture first and top it with your crunchy toasts.  Now add another layer of the mixture and garnish with roasted almonds.  You may sprinkle some crushed nuts as well and serve.

Friday, July 18, 2014

Homemade Baklava


Baklava rolls:

1 pack Filo sheets (phyllo sheets) thawed
1 cup mixed crushed nuts
1 cup Melted butter
1/2 cup granulated sugar
3-4 drops of rose essence(or of your choice)
Cardamom powder

For sugar syrup:

1 cup sugar
3/4 cup of water
1/2 tsp lemon juice

Preparation Method:

1. Preheat the oven on 180 degrees fan force (adjust it according to your oven).

2. Take a bowl, mix the crushed nuts and sugar well and keep it aside.

3. Now to start with, take one sheet of phyllo and brush one side of it completely with the melted butter.  Sprinkle 2 to 3 tablespoons of the nut mixture on top and fold it into a straight roll.  Repeat this process with  at least 6 sheets or  according to the number of sheets that may fit into the size of your desired tray used for baking bakhlava.

4. You need to be a bit quick as Phyllo dries out very fast.  So cover the rest of the sheets with damp cloth while working.

5. Place all the phyllo rolls on a greased baking pan and cut them into desired shapes. Bake at 180 degrees Fan force for 30 minutes or until golden brown.

6. For sugar syrup, combine sugar, water and lemon juice and boil over medium heat for 15 minutes or until slightly viscous. Keep it aside to cool.

7. Pour the syrup over hot baklava and let it cool for few hours to get the nice crunch.

8. Garnish with crushed pistachio or dry fruits of your choice and serve.

Sunday, June 29, 2014

Sago Pudding or Sabudana Kheer


1 cup Sago/Sabudana ( soaked for minimum 4 hours or overnight)
1 liter milk
1 cup makhanas
1/2 cup raisins
1/2 cup almonds/cashews
1 cup sugar/Jaggery
1 teaspoon oil
Water as required

Preparation method:

1. Heat oil in a pan. Roast makhanas and almonds/cashews.

2. To it add milk and sago and bring it boil.

3. Keep stirring and add sugar/jaggery to it and cook until milk thickens.

4. Garnish with crushed nuts and serve hot or cold whatever you like.

Tuesday, July 2, 2013

Classic Italian Dessert Tiramisu Cake


2 egg yolks
1/2 cup caster sugar
300 grams mascarpone cheese or any cheese cream available at home
400 grams thickened cream/ heavy whipped cream
1 pack Savoiardi lady fingers
1 cup cold espresso/any coffee you like
2 teaspoon any essence you like(vanilla, rum, fruit etc)
coco powder for dusting

Preparation Method:

1. Take a large bowl, combine egg yolks and caster sugar and whisk them together so that sugar melts nicely with the egg yolks.
2. Now add mascarpone cheese to the egg yolks and sugar mixture and mix them well.
3. Once you have done that add the thickened cream into the mixture and fold them together gently.
4. Now add the essence/ liqueur to the mixture and fold the mixture again.
5. Take a bowl with cold espresso coffee with few drops of your favorite essence and set aside.
6. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur.
7. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers.
8. Garnish with chocolate curls and Refrigerate several hours or overnight.
9. Just before serving, sieve the coco powder on top of the Tiramisu and top it with caramelized almonds. Enjoy!!!

For caramelized almonds:
Dry roast the almonds on medium heat and add icing sugar to it.  Mix them well so that almonds are nicely coated with the icing.  Refrigerate them for about 10 minutes and you will have crunchy caramelized Almonds.
For Chocolate Curls: Use a vegetable peeler and run it down the edge of the chocolate bar.
For Coco powder dusting: Do not sieve the coco powder on Tiramisu before refrigerating. This has to be just before serving otherwise coco powder would taste bitter.

Sunday, June 16, 2013

Mini Pineapple Upside Down Cakes

2 cups Plain flour (Maida)
4 teaspoon Baking Powder
1/2 teaspoon salt
60 grams butter at room temperature
150 grams Castor Sugar
1 egg
1 cup milk
1/2 cup glazed cherry/any other berry you like
10-12 pineapple rings (canned or fresh)
50 grams brown sugar
50 grams butter

Preparation Method:

1. Mix butter and brown sugar together and grease the cake tin with it.
2. Place the pineapple rings in the tin and place a glazed berries in the center of each of the pineapple ring.
3. Pre-heat the oven to 350 degrees f. In the mean time prepare for the cake batter.
4. Sieve plain flour and baking powder in a bowl and keep it aside.
5. take another bowl and add butter, castor sugar, egg and mix well for few mins.
6. Now add this mixture to the plain flour and baking powder mixture and mix well by adding milk little by little at a time for few more minutes.
7. Now bake for 45 mins on 350 degrees f. Take it out from the tray when its still a bit warm and serve. Enjoy!!!

Thursday, January 20, 2011

Sooji Ka Halwa/ Kesari bhath/ Sheera/ Simolina sweet dish


1/2 cup Sooji/ Semolina flour)
2 tablespoon ghee (purified  butter)
1/3 cup sugar
1 1/2cup water
1 tablespoon sliced almonds, pistachio or cashews

Preparation Method:
  • Take a frying pan and add one spoon of butter on medium heat.
  • Add sooji and roast stirring constantly for 5-8 minutes until u get nice aroma.
  • Simultaneously boil water with sugar on medium heat. Bring it to boil and keep it aside.  
  • Add the syrup slowly, as you add the syrup to sooji water will splatter. 
  • cook for 2-3 mins  covering the lid on low heat
  • Garnish with dry fruits of your choice and serve it hot

Thursday, January 13, 2011

Vermicelli Yogurt Salad/ Raita

1 cup vermicelli
2 cup yogurt ( if yogurt is too sour add little bit of plain whipped cream)
1/2 cup pomegranate
1 teaspoon cumin seeds
1 teaspoon mustard seeds
3 tablespoon oil
salt to taste
chat masala or any seasoning you like

Preparation Method
  • Boil some water in a pan and add vermicelli, salt and 1 teaspoon oil
  • After its boiled drain the water and keep it aside
  • Now Heat oil in a pan and add cumin seeds and  mustard seeds once they splutter add boiled vermicelli, salt, chat masala/seasoning you like and mix well. 
  • Take a large bowl add yogurt and whipped cream, whisk it well.
  • finally add your seasoned vermicelli to it
  • garnish it with pomegranate just before serving

Wednesday, September 22, 2010

Choco Oat Meal


     1 cup milk
     Half cup Oat
     2 tablespoon sugar
     1 chocolate bar/ small chocolate cubes/any form of chocolate you like
     Fruits (apple, pear or any other you like) Peeled and chopped into small cubes (Optional)

         Preparation Method:
  • Take a deep pan, add 1 cup milk to it and bring it to boil
  • Now add oat, fruits and sugar to it, close the lid. Let it cook for 5 mins on medium heat.
  • Once done cool it for some time and then add chocolate and Enjoy

Monday, September 20, 2010

Seviyan or Payasam or Vermicelli Dessert

1/4 cup Vermicelli
4 cups Milk
3-4 tsp sugar
2 tsp Ghee (Clarified butter)
Dry fruits- cashew, almond, raisins, pistachio (whichever is available or all)

Preparation Method:

•     Heat ghee in a pan and saute all dry fruits for 2 mins until they are slightly roasted.  Keep them aside.
•     Now in the same ghee fry vermicelli for 2 min and keep it aside.
•     Boil milk in a deep pan and add vermicelli and sugar and keep stirring until sugar dissolves.
       Cook for  8-10min stirring it occasionally on a low flame.
•     Now add dry fruits and cover the lid for few minutes.
•     Serve it hot or cold as per your choice.  

Friday, August 27, 2010



• 1/2 Liter milk

• 3 tbsp lemon juice

• 2 tsp Maida (All Purpose Flour )

• 1/4 tsp essence you like or cardamom powder (Choti Iliachi)

• 1 Cup Water

• 1 Cup Sugar

Preparation Method:

• Boil ½ liter milk in a pan.

• Now add 3 tbsp lemon juice, stirring slowly and gently till paneer (cottage cheese) separates from the milk.

• Now turn off the heat and strain it through a strainer.

• Make sure all the water from the paneer is drained.

• Now knead it to make soft dough.

• Combine maida (2 tsp all purpose flour) with it and knead again. Keep it aside for few mins covered.

• Make small rounded balls from the dough, keep aside.

• The balls should not have any cracks in it.

• Now combine sugar and water in a saucepan and boil it.

• Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered.

• Add essence or cardamom powder and turn the heat off.

• Allow to cool and serve . You can also refrigerate it and serve chilled.

Saturday, August 21, 2010



2 cups All purpose flour (maida)

11/2 tbsp. fine grained semolina(Suji)

1/4th tsp. baking powder

2 tbsp curd(dahi)

11/4th cups warm water

3 cups sugar

2 2/3rd cups water

1/2 tsp green cardamom seeds powder (Ilaichi)

Oil for frying

Preparation Method:

• Mix the flour, semolina , baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.

• Now add remaining water and whisk until smooth.

• Set aside for about 2 hours to ferment.

• Whisk thoroughly before use.

• Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.

• Heat oil in a Pan (kadhai). Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.

• Deep fry them until they are golden and crisp all over but not brown.

• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.

• Leave for at least 4-5 minutes so that they soak the syrup.

• Take them out of syrup and serve hot.

Friday, August 20, 2010

Gulab Jamun or Indian Donuts


1 cup milk powder (condensed milk)
1/4 cup All Purpose flour (Maida)
1/4 cup room temperature whole milk (Buffalo or cow milk any)
3 tablespoons room temperature unsalted butter( sada makhan)
Pinch of baking soda (Khane ka soda)
1 3/4 cup sugar
1 1/2 cup water
4 coarsely grounded cardamom seeds (Ilaichi powder )
Oil for deep-frying

Preparation Method:

For Sugar Syrup:
  • In a large pan, add water, sugar, and ground cardamom seeds (for nice aroma) and bring it to boil.
  • Keep stirring the syrup until the sugar is dissolved.
  • Keep the syrup aside and prepare for dumplings.

For Gulab Jamun dumplings:
  • In a bowl, mix milk powder, flour and baking soda(baking soda in proportion not more else it will cause cracking of gulab jamun dumplings)
  • Add the butter and mix well.
  • Now add milk to make soft dough(dough will be bit sticky)
  • Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
  • Knead the dough. Grease your hands with butter before starting on dumplings.
  • Divide the dough in equal portions and roll them into round balls.
  • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough. If the gulab jamuns are fried on high heat, they will not get cooked fully and become hard from inside.
  • Take a large pan for frying dumplings as they are going to expand double the size you made.
  • It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
  • Let the gulab jamuns cool off for a few minutes before placing in the hot syrup. Otherwise they will lose their shape.
  • The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated.

Wednesday, August 18, 2010

Carrot Cake or Carrot Halwa or Gajar ka Halwa


1 kg Carrots

1 liter Milk

1 tablespoon cream

1 teaspoon Cardamom seeds

3 tablespoons clarified butter

2 tablespoons Raisins

2 tablespoons Almonds

2 tablespoons Cashew nut

2 tablespoons Pistachios

450 grams Sugar

Preparation of carrot halwa :

• Wash carrots and then grate or shred them. Grate it just before when you are ready to cook halwa. If you keep grated carrots out for long they might get dried up.

• Roast Almonds, Cashew nut and Pistachios and keep them aside. You can use any other nuts you like but Almonds and Cashew really adds to the flavor. You can also use roasted nuts.

• In a cooking pan add ghee and put grated carrots and sort them for 2 mins.

• Now add the milk. Cook on a low flame until milk is reduced to less than half. Keep stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.

• Add ghee and simmer for 2-3 minutes. Add the shredded nuts and mix well.

• Remove the Carrot halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

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