Strawberry Milkshake – Easy Beverage Recipe

Strawberry MilkshakeWho doesn’t like simple and tasty beverages? Strawberry Milkshake is one of its kind. I LOVE this milkshake for its simplicity and freshness. It made Strawberry Milkshake which is light and tasty.

 

 

 

 

 

 

Serves – 1
Preparation time – 5 mins
Ingredients:

  • Strawberries (hulled) – 4 no
  • Whole Milk – 1/2 Cup
  • Ice Cubes – as required (I didn’t use as milk and fruit are cold)
  • Sugar – 1 1/2 Tbsp or to taste

Process:

  • Add strawberries, sugar, milk into the blender jar and blend till smooth.
  • Pour into the serving glasses and serve immediately.

Tips:

  • One can use frozen berries instead of fresh strawberries.
  • For vegan version use any nut milk instead of dairy milk.
  • Try using any seasonal fruit and make different milkshakes.
  • Top with fresh whipped cream on top for extra delicious milkshake.

 

Eggless Strawberry Cupcakes

Eggless Strawberry Cupcakes1 (1)I’m very happy to bring you this eggless Strawberry Cupcake recipe. As most of the people in India are stict vegetarians, even they can enjoy these cupcakes. If I don’t mention that these are Eggless, nobody can guess that these are made without Eggs. The texture of these cupcakes is just amazing. The strawberry sauce and the whipped cream topping take these cupcakes to the next level. Follow all the instructions carefully and make them to enjoy with your family!

 

 

 

 

For Strawberry Sauce

  • Strawberries (washed, hulled) – 2 Cups
  • Sugar – 3 Tbsp or to taste
  • Cornstarch – 2 tsp (mixed with 2 Tbsp of water without lumps)

Procedure:

  • Blend the strawberries, sugar to a puree and add into a medium sauce pan.
  • Cook the strawberry mixture down to reduce just for 5 mins
  • Add in the corn starch water into the strawberry mixture and further cook for 1 min.
  • Remove from pan
  • Allow it to cool completely on the counter and use it at the room temperature.
  • The Strawberry Sauce thickens further slightly when it cools down. It turns bright red once it cools completely.

For Cupcake Batter:

  • All Purpose Flour (maida) – 1 1/4 Cup
  • White Corn Flour – 1/4 Cup
  • Baking Powder – 1 1/2 tsp
  • Baking Soda – 1/2 tsp
  • Salt – 1/4 tsp
  • Butter (room temperature) – 1/2 Cup
  • Sweetened Condensed Milk – 1/2 Can (200gms)
  • Milk (room temperature) – 3/4 Cup
  • Strawberry Sauce – prepared earlier at room temperature

Procedure:

  • Preheat your oven to 350 degree Farenhiet. Line your cupcake tin with the cupcake liners.
  • In a mixing bowl, sift all purpose flour, cornflour, salt, baking powder, baking soda. Set aside.
  • In another big bowl add butter cream it with the hand blender or a whisk until creamy and fluffy.
  • Add in the sweetened condensed milk and beat for another min.
  • Add the strawberry sauce and beat it again. Add the vanilla extract and keep beating.
  • Keep adding 1/3 portion of flour and 1/2 of the milk to the condensed milk and sauce mixture until all the flour and milk are completely done. Strat with the addition of flour and end with the flour.
  • Do not over mix the batter. Beat it just until combined.
  • Fill the cupcake liners with the batter 2/3 rd way.
  • Bake them at 340 F for 15 mins or until toothpick inserted at the center of the cupcake comes out clean without any wet batter on it.
  • Transfer them onto the cooling rack and let them cool completely.

For Strawberry Whipped Cream Frosting

Ingredients:

  • Heavy Whipping Cream (Cold) – 1 Cup
  • Sugar – 1/3 Cup (use powdered if you don’t have fine sugar)
  • Vanilla Extract – 1 tsp
  • Strawberry (hulled) – 4 big strawberries.

Process:

  • Blend strawberries to a puree.
  • In another bowl beat cream until slightly thick, keep adding the sugar to the cream and keep beating until stiff peaks are formed. Do not over beat the cream.
  • Finally add the strawberry Puree to the thick cream and mix it until combined.
  • Pipe the frosting on the cupcakes which are at the room temterature. Enjoy!!!

 

 

Paneer Tikka Masala(Revisited Recipe)

Paneer Tikka Masala Marinated Paneer is pan fried and simmered in a creamy tomato gravy. YUMMM!!!

 

 

 

 

 

 

Serves – 3 
Preparation time – 10 mins
Waiting time – 10 mins
Cooking time – 40 mins
Ingredients:

For Marinade:

  • Paneer (Cubed) – 1 1/2 Cups
  • Bell Pepper (Cubed) – 1/2 Cup
  • Hung Yogurt – 1/4 Cup
  • Onion (Cubed) – 1/4 Cup
  • Oil – 1 Tbsp
  • Lemon Juice – 1 tsp
  • Kashmiri Red Chilli Powder – 1/2 tsp or to taste
  • Garam Masala Powder – 1/4 tsp
  • Salt – to taste
  • Ginger Garlic(Minced) – 1/2 Tbsp
  • Dry Fenugreek Leaves (crushed) – 1 tsp

For Gravy:

  • Oil – 2 Tbsp
  • Cinnamon Stick – 1 inch piece
  • Cloves – 3 no
  • Ginger Garlic Paste – 1 Tbsp
  • Onion (finely Chopped) – 1 big
  • Tomato Puree – 1/2 Cup (from two big tomatoes)
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1/2 tsp
  • Kashmiri Red Chilli Powder – 1 1/2 tsp
  • Salt – to taste
  • Heavy Cream – 1/2 Cup

Directions:

For Marinade:

  • In a mixing bowl combine hung yogurt, red chilli powder, garam masala powder, ginger garlic paste, salt, lemon juice, oil, fenugreek leaves.
  • Divide the marinade in two equal portions and marinade the paneer chunks with one of the portions and the onion and peppers with the remaining marinade in another bowl separately.
  • Cover and refrigerate both of them in refrigerator for 30 mins.
  • Meanwhile Prepare the tomato sauce.

For the Tomato Gravy:

  • Heat oil in a medium sized wide pan, season with cinnamon stick, cloves and saute for 10 secs until fragrant.
  • Add in onion and fry till they turn soft.
  • Add Ginger Garlic paste and fry for 2 mins till all the raw smell is gone.
  • Add in the masalas (red chilli powder, cumin powder, coriander powder) fry for just 30 secs. Take care not to burn any of the ingredients.
  • Add the tomato puree and cook till the oil slightly oozes out at the sides of the pan (approx 5 – 7 mins on medium heat)
  • Dilute it with 1/2 Cup – 3/4 Cup of water and let the sauce simmer on LOW until we are ready with the fried paneer and vegetables.
  • Meanwhile lets fry up the vegetables in a separate skillet with 2 tsp of oil. Fry the marinated vegetables on high heat for a while and gradually reduce the flame to medium and keep stirring them and cook till they have the smoky flavor and are partially cooked. They should be still a bit crunchy.
  • Once the vegetables are cooked, pull them out from the pan and set them aside.
  • In the same skillet now start frying the marinated paneer. Fry the paneer till it turns deep golden color from all the sides.
  • Once done, take them off the pan and mix the fried vegetables and paneer with the simmering tomato sauce.
  • Add in cream, salt and bring the sauce to another boil. Check for salt and once you are satisfied with the consistancy turn OFF the heat.
  • Serve Paneer TIkka Masala with Roti or Naan or rice. Enjoy!!!

 

 

Tres Leches – Mexican Dessert Recipe

Tres LechesTres leches is a mexican dessert which literally means three milks cake. It might sound fancy but this one is a easy breezy recipe. This is a great make ahead dessert for any party or get together.

 

 

 

 

 

 

Serves – 9
Preparation time – 10 mins
Cooking time – 45 mins
Ingredients:

For Cake:

  • All Purpose Flour – 1 1/2 Cup
  • Corn Starch – 1/4 Cup
  • Salt – 1/4 tsp
  • Baking Soda – 3/4 tsp
  • Baking Powder – 1 1/2 tsp
  • Sweetened Condensed Milk – 1/2 Cup
  • Milk (at room temperature) – 1/2 Cup
  • Butter (softened at room temperature) – 1/2 Cup
  • All Purpose Flour (for dusting pan) – 1 Tbsp
  • Distilled White Vinegar – 1 Tbsp
  • Granulated Sugar – 2 – 3 Tbsp (depends on your tastebuds)
  • Vanilla Extract – 1 1/2 tsp

For Milk Topping:

  • Whole Milk – 1 Cup
  • Sweetened Condensed Milk – 14 oz can
  • Evaporated Milk – 12 oz can

For Whipped Cream:

  • Heavy Cream – 1/2 Cup
  • Sugar – 1 Tbsp

Process:

For making Sponge cake:

  • Preheat oven to 350 F. Grease 8 inch square baking tin with butter, dust it with dry flour. Keep it aside.
  • In a mixing bowl sift all purpose flour, corn starch, baking powder, baking soda, salt and set aside.
  • In another bowl, add butter, granulated sugar, vanilla, sweetened condensed milk. Beat them for 3 mins until smooth and creamy.
  • Add 1/3 portion of flour, half of the milk to the wet ingredients mix well until combined.
  • Add again a 1/3 portion of flour and mix well. Then add in the remaining milk and remaining flour and mix with a very light hand until combined.
  • Finally add in the vinegar and mix it lightly just until combined.
  • Add in the batter to the greased and dusted baking tin.
  • Bake for 25 – 30 mins or until toothpick inserted at the center of the cake somes out clean.
  • Rest the cake in the pan for 5 mins and invert onto the cooling rack.

For Milk Topping:

  • Mix condensed milk, evaporated milk, whole milk and set aside. Your milk topping is ready.
  • Transfer the cake onto any deep serving dish or cake tin. Poke it with fork all over.
  • When the cake is still warm, add the milk mixture ladle at a time and spread all over.
  • Cover the cake with cling wrap and refrigerate for an hour or overnight.

For Whipped Cream:

  • In a clean bowl, add in cold cream beat until it slightly thickens.
  • Gradually add sugar and beat till stiff peaks are formed.
  • Get the refrigerated cake out and spread all the whipped cream on top evenly.
  • Cut a piece and carefully remove and serve it with a maraschino cherry or a strawberry. Enjoy!

 

Neer Dosa – Indian Breakfast Recipe

Neer DosaUnlike the regular dosa, Neer Dosa doesn’t need much soaking time, cooking time and fermentation time. So, you can have it whenever you are in a mood for it. The texture is smooth and very soft, they melt in your mouth. Even kids enjoy this Neer Dosa. Serve it with Chutney/ Sambar or Chutney Powder of your choice.

 

 

 

 

Serves 2 to 3
Preparation time – 5 mins
Soaking time – 1 hr
Cooking time – 1 min for each dosa.
Ingredients:

  • Short Grain Rice(wash, soak in fresh water for 1 hr) – 1 Cup
  • Coconut Milk/ shredded Coconut – 1/2 Cup
  • Salt – to taste
  • Oil – few drops for each dosa
  • Water – 1 1/2 Cups to make the batter thin.

Process:

  • Drain the water in which the rice has been soaking. Add the soaked rice to the blender with half of the coconut milk and grind to a paste for 2 mins.
  • Then add in remaining coconut milk, salt and grind to a fine and smooth paste.
  • Take the batter into a bowl and dilute with 1 1/2 cups of water. Check for the salt and add if needed. Mix well and the batter is ready.
  • Heat the non stick pan, add few drops of oil and smear it well with a paper towel to take off the excess.
  • Pour in couple of ladlefuls of batter onto the pan and cover to cook for 30 – 50 secs on medium heat until the top surface dries out.
  • Add few drops of oil on other side. If needed flip the dosa and cook on the other side for 10 secs.
  • Fold the dosa at the center and fold again to shape them in semicircles.
  • Do the same thing with the remaining batter.
  • Serve hot with chutney/ Sambar or Chutney Powder.

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Apr 06

Paala Kova – Milk Pudding

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Apr 04

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Apr 03

Chegodilu – South Indian Snack recipe

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Apr 03

Bananas Foster

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Super quick and YUMMY dessert recipe. Serve Bananas Foster  warm with vanilla ice cream               Serves – 4 Preparation time – 5 mins Cooking time – 2 mins Ingredients: Banana – 1 semi ripe Butter – 1 Tbsp Salt – pinch Light Brown Sugar – 1/4 Cup Cinnamon Powder …

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Mar 10

Nan Khatai – Eggless Indian Cookie Recipe Video

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Mar 10

Dal Makhni – Punjabi Dal Recipe Video

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Mar 10

Chocolate Mousse Recipe

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Mar 10

Chocolate Covered Strawberries

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