Carrot Balls Pudding




Orange Delight or Orange Custard Pudding - easy and delicious dessert made of three layers.


Serves: 2-3 persons
Ingredients::

For Custard Layer:
Orange Juice - 1cup
Custard Powder - 2 tblsp
Sugar - 3 tblsp (depends upon the orange)

For Rusk Layer:
Rusk - 8
Sugar -1/2 cup(125ml)
Water - 1/2 cup
Cardamom powder - 1 tsp

For Cream Layer:
Whipping powder- 1 sachet
Milk - 1/2 cup
Vanila essence - 1tsp
Few Roasted Almonds For Decorations.

Method: 

In a bowl add the orange juice..

To this add the mustard powder and sugar and mix it well..

Cook this mixture until it becomes thick...

Prepare the sugar syrup by adding sugar,water and cardamom..

Boil the syrup until sticky..

Make the whipping with the ingredients mentioned below the cream layer

In a Pudding tray arrange the rusk..

Soak the rusk with sugar syrup

Then add the orange pudding. 

Finally add the whipped cream..

Spread it evenly and add some chopped nuts over the top..

Serve them chilled....
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TRENDING KIFAYA PUDDING




TRENDING KIFAYA PUDDING / SIMPLE AND RICH PUDDING RECIPE / Nila's Cuisine

Hi dears, in this video iam sharing one of the yummiest layered pudding recipe...Hope you all like this video..

My measurements:
1 cup - 250 ml
INGREDIENTS:

WHIPPING CREAM POWDER - 2 sachet ( You can also use 1 cup of whipping cream instead)
MILK - 1/2 CUP
CRUSHED PISTACHIOS -  1/2 CUP
PISTA ESSENCE - 3 TO 4 DROPS
BREAD SLICES - 6 TO 7
MANGO PIECES - 1/2 CUP
STRAWBERYY PIECES - 1/2 CUP
MILK - 1/2 CUP
CONDENSED MILK - 2 TBLSP

Method: 

Step 1: 

In a bowl add 2 sachets of whipping cream..

To this add half cup of milk and beat until fluffy.

Once it get stiff peaks,add the crushed pistachios and few drops of pista essence..Mix it gently..The pistachio cream is ready..

Take the bread slices and trim the sides..

Take little milk in a bowl and to this add the condensed milk and mix it well ..

Now dip the bread slices and arrange it in a pudding tray..

Next add some mango pieces and spread them well..

To this add the 3rd layer ie) The pista cream layer..

Above the cream now add the strawberry pieces..

Repeat the same for the next layers..

For more details, plz visit my YouTube Channel 👇👇

https://youtu.be/HGW7NFM105U


3 IN 1 INSTANT BREAKFAST MIX RECIPES




3 IN 1 INSTANT BREAKFAST MIX / INSTANT BREAKFAST IN 10 MIN / No Grinding - Time Saving Breakfast Recipes
Here i have prepared uttappam ,paniyaram and  idli with the instant breakfast mix...We can also make  rava upma,dosa erc with this breakfast mix..
INSTANT BREAKFAST MIX:


INGREDIENTS:

OIL- 2 TBLSP
MUSTARD SEEDS - 1 TSP
URAD DAL - 1 TSP
CHANNA DAL - 1 TSP (KADALA PARUPPU)
CHOPPED CASHEWS - 1 TSP
CHOPPED GREEN CHILLIES - 2
CHOPPED GINGER - 1 TSP
CURRY LEAVES
CORIANDER LEAVES
RAVA/ SOOJI / SEMOLINA - 2 CUPS

RECIPES MADE WITH INSTANT BREAKFAST MIX:

RAVA PANIYARAM:

INSTANT BREAKFAST MIX - 1/2 CUP
FRESH CURD - 1/2 CUP
CHOPPED ONION - 1/2 CUP
GRATED CARROTS - 3 TBLSP
SALT TO TASTE
WATER - AS REQUIRED
OIL


RAVA UTHAPPAM:

INSTANT BREAKFAST MIX - 1/2 CUP
FRESH CURD - 1/2 CUP
BAKING SODA - A PINCH
SALT TO TASTE
ONION CHOPPED
TOMATO CHOPPED
CAPSICUM CHOPPED
GRATED CARROTS
CORIANDER LEAVES

RAVA IDLI:

INSTANT BREAKFAST MIX - 1/2 CUP
FRESH CURD - 1/2 CUP
BAKING SODA - A PINCH
SALT TO TASTE (YOU CAN ALSO ADD CARROTS,ONION AND OTHER VEGGIES TO IT)
OIL TO SPREAD

Plz click the link below for the recepie video
https://youtu.be/eI3mSOUpn3M

Mango Graham Float





Mango float is a delicious icebox cake dessert made with layers of digestive biscuits, whipped cream, fresh cream, and ripe mangoes. It is chilled for a few hours before serving.

Ingredients:

  • Mangoes - 2 (sliced thinly)
  • Digestive Biscuits - 15
  • Whipping Powder - 1 sachet
  • Milk - 1/2 cup
  • Vanilla Essence - 1tsp
  • Powdered Sugar - 1/2 cup
  • Fresh Cream - 2 tblsp

Chicken Bread Cone





Ingredients:

For Stuffing:
 
  • Shredded Chicken - 1 cup
  • Onion - 2
  • Ginger-garlic paste - 1tsp
  • Green Chilli - 1
  • Red Chilli Powder - 1tsp
  • Coriander Powder - 1 tsp
  • Garam Masala Powder- 1/2 tsp
  • Salt
  • Coriander Leaves
  • Oil
For Bread Cone:
  • Bread Slices - 6
  • Maida - 2 tblsp
  • Water - 1 tblsp
  • Egg -2
  • Pepper Powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Milk - 3 tblsp
  • Bread Crumbs
  • Prepared Stuffing
For detailed recepie, visit the video

https://www.youtube.com/watch?v=O1hgdv0Mw9w&t=2s



 
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Layali Lubnan / Creamy Lebanese Semolina Pudding



 
 


My measurements:
1 cup = 250 ml

Ingredients:

For Semolina Layer:
  • Milk - 1 litre
  • Semolina - 1/2 cup
  • Sugar - 1/2 cup
  • Vannilla Essence - 1/2 tsp
  • Rose Water - 1 tblsp
For Cream Layer:

  • Whipping Cream - 1/2 cup
  • Powdered Sugar - 1/4 cup
  • Vanilla Essence - 1/2 tsp
Check out the video for the recepie:
 
 https://www.youtube.com/watch?v=urBvhdRp2fc


 
 
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Veg Pinwheels Recepie







Ingredients required :
For the dough:
  • All purpose flour- 1 cup
  • Salt - to taste
  • Oil - 2 tsp
  • Water - 1/2 cup
For the filling:
  • Boiled potato - 2
  • Fresh peas - 1/4 cup
  • Cumin seeds - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Chilli powder -1/4 tsp
  • Salt - to taste
  • Coriander powder -1/4 tsp
  • Garam masala - 1/2 tsp
  • Oil - for frying

 For the dipping batter:
  • Corn flour - 2 tbsp
  • Water- 1/4 cup

 


Method:

 Boil the potatoes and peas and mash them very well.

In a mixing bowl, add all the ingredients for the dough and mix well. 


Slowly add in water and knead to a soft dough. Cover and set aside for 10 minutes.



In another mixing bowl,  mash the potatoes. Add in all the ingredients for the filling, mix well.




For the dipping batter, in a bowl add the corn flour and mix without lumps with the water. It should be a thin batter. Set aside.





Roll out the dough to a thin roti. Spread the filling on the roti evenly with your hand.Gently press the filling so it is even and layered.





 Gently but tightly roll the dough and filling into a log.


At the end seal the edges with water.

Using the rolling pin, gently flat the rolled dough with filling. Chop it into pieces as shown in the picture.

Dip the discs in the batter 


Heat the oil in a heavy bottom pan on medium heat.Deep fry them till golden brown.
Drain the extra oil.Serve hot with ketchup.
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Mushroom Chettinaud / Chettinaud Mushroom Masala





Ingredients:
  • Mushroom - 500g
  • Oil - 2 tblsp
  • Coconut - 1/2 cup
  • Coriander Seeds-1 tsp
  • Cumin Seeds- 1/2 tsp
  • Fennel Seeds - 1 tsp
  • Red Chillies - 3 to 4
  • Cardamom-2
  • Cinnamon - 1/4 inch
  • Cloves- 2
  • Ginger- garlic paste - 1 tblsp
  • Green Chillies - 2
  • Cashews - 8 to 10
  • Onion-1
  • Tomatoes-2
  • Curry leaves-few
  • Turmeric Powder -1/4 tsp
  • Red Chilli Powder- 1/2 tsp
  • Coriander Powder - 2 tsp
  • Pepper corns Crushed - 1 tsp
  • Coriander Leaves-few
Method:

Clean the  mushroom very well and cut it into  half if its too big..Heat oil in a pan and add coconut, coriander seeds, cumin seeds,fennel seeds,red chillies, cloves,cardamom,,cinnamon and saute for 4 to 5 min.


Take some cashews in a mixer and add the above roasted masala to it...




Grind it along with sufficient water to a fine paste.


Heat oil in a pan and add the onions,,curry leaves and saute until golden brown. To this add the ginger-garlic paste and slit green chillies and saute until raw smell goes off.


Now add in the tomatoes and the ground paste and cook till the oil  separates from the pan.


Add the mushrooms and saute for few min... Then add in required amount of water for the gravy...  Cook for 10 to  15 min...




Now add the red chilly powder,coriander powder,turmeric powder and salt to the gravy..Also add in crushed peppercorns to the gravy.


Finally add coriander leaves and switch off the stove...



Serve hot with chappathi,rice and so on....



RECEPIE SUMMARY:

Ingredients:

  • Mushroom - 400g
  • Oil - 2 tblsp
  • Coconut - 1/2 cup
  • Coriander Seeds-1 tsp
  • Cumin Seeds- 1/2 tsp
  • Fennel Seeds - 1 tsp
  • Red Chillies - 3 to 4
  • Cardamom-2
  • Cinnamon - 1/2 inch
  • Cloves- 2
  • Ginger- garlic paste - 1 tblsp
  • Green chillies - 2
  • Cashews - 8 to 10
  • Onion-1
  • Tomatoes-2
  • Curry leaves-few
  • Turmeric Powder -1/4 tsp
  • Red Chilli Powder- 1/2 tsp
  • Coriander Powder - 2 tsp
  • Pepper corns Crushed - 1 tsp
  • Coriander Leaves-few


Method:
Clean the  mushroom very well and cut it into  half if its too big..
Heat oil in a pan and add coriander seeds, cumin seeds,fennel seeds,red chillies, cloves,cardamom,,cinnamon and saute for 4 to 5 min.
Cool and grind  the above mixture along with cashews and sufficient water to a fine paste.
Heat the remaining oil and add the onions and saute until transparent. To this add the ginger-garlic paste and curry  leaves and saute until raw smell goes off.
Now add in the tomatoes and the ground paste and cook till the oil  separates from the pan.
Add the mushrooms and crushed peppercorns and saute for few min...Also  add in required amount of water for the gravy...  Cook for 10 to  15 min...
Finally add coriander leaves and switch off the stove...Serve hot with chappathi,rice and so on....


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Mushroom Buzule Recepie / Evening Snacks






INGREDIENTS:
  • Mushrooms -  1 cup
  • Corn flour -   2 tblsp
  • Rice flour - 2 tblsp
  • Green chillies(chopped) -   2 nos
  • Garam masala powder -  ¼ tsp
  • Pepper powder -  ¼ tsp
  • Ginger garlic paste - ½ tsp
  • Coriander leaves -  few crushed
  • Kashmiri Red chilly powder -   1 tblsp
  • Coriander powder  -  1 tsp
  • Lime juice -  ½ tblsp
  • Salt To taste
METHOD:

Clean the mushrooms and keep aside.

 
Take a bowl and to this add corn flour and  rice flour.



Add green chillies, ginger-garlic paste and chopped coriander leaves to it.


Now add garam masala, pepper powder, red chilly powder, coriander powder, lime juice, salt,water and mix nicely to make bajji batter.

 
The batter should be little thick for coating.
 
Coat mushrooms with this batter and deep fry in hot oil, later transfer into paper towel.


 
Now hot and crispy mushroom buzule is ready to serve.

 


RECEPIE SUMMARY:
 
INGREDIENTS:
  • Mushrooms -  1 cup
  • Corn flour -   2 tblsp
  • Rice flour - 2 tblsp
  • Green chillies(chopped) -   2 nos
  • Garam masala powder -  ¼ tsp
  • Pepper powder -  ¼ tsp
  • Ginger garlic paste - ½ tsp
  • Corinder leaves -  1 spring
  • Kashmiri Red chilly powder -  1 tblsp
  • Coriander powder  -  1tsp
  • Lime juice -  ½ tblsp
  • Salt To taste


    • METHOD:

    1. 1. Clean the mushrooms and keep aside.
    2. 2. Take a bowl and add corn flour, rice flour, green chillies, garam masala, pepper powder, ginger garlic paste, garlic, coriander leaves, red chilly powder, coriander powder, lime juice, salt,water and mix nicely to make bajji batter.
    3. 3. Coat mushrooms with this batter and deep fry in hot oil, later transfer into paper towel.
    4. 4. Now hot and crispy mushroom buzule is ready to serve.


     
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    Chocolate Pudding Cake





    My Measurements :
    1 cup =120g
    Ingredients:
    • All Purpose Flour / Maida - 2 cup 
    • Unsalted Soft Butter - 100 Grams
    • Sugar - 1 1/2 cup 
    • Cocoa Powder - 3 tblspn
    • Water - 120 ml 
    • Salt - 1/4 tsp
    • Baking Soda - 1 tsp
    • Baking Powder - 2 tsp
    • Vanilla Essence - 1 tsp
    • Eggs - 2
    • Buttermilk -  100 ml
    • Chocolate Pudding - 1 cup or as needed(For Recepie Click Here)
    • Chocolate Ganache - As needed
    • Strawberries For Decoration

    Method:
    Line the bottom of 8 inch cake pan with parchment paper and coat it with butter on all sides. Set aside. Preheat oven to 180 Degree C.
    Take butter in a sauce pan, melt it down, add in cocoa powder and mix well. Add in boiling water and let it boil for few sec. Take it off the heat and set aside.


     Take eggs in a bowl, add in buttermilk, sugar, vanilla and baking soda. Mix well and Set aside.


    Pour in the hot cocoa mix to the egg mixture and fold gently.





    Take flour, baking powder and baking soda in a large bowl. Add the hot chocolate mixture to the dry mixture and fold them gently.


    Pour the batter in the cake pan and bake for 20 to 30 mins.


    Insert a toothpick to check whether the cake is done. If it comes clean then it is baked. Remove the cake from oven and leave aside to cool a bit. When cooled, divide the cake into two layers.





    Place a cake in a plate, spread the pudding over it, place another cake over it, chill in the fridge for 15 mins.


    Spread the pudding all over the cake. 


    Now take your chocolate ganache, pour it over the cake.






    Chill the cake overnight. Serve.


      
    RECEPIE SUMMARY:
    Ingredients:
    •Unsalted Soft Butter - 100 Grams
    •All Purpose Flour / Maida - 2 cup
    •Sugar - 1 1/2 cup
    •Cocoa Powder - 3 tblspn
    •Water - 120 ml
    •Salt - 1/4 tsp
    •Baking Soda - 1 tsp
    •Baking powder - 2 tsp
    •Vanilla Essence - 1 tsp
    •Eggs - 2
    •Buttermilk -  100 ml
    •Chocolate Pudding - 1 cup or as needed
    •Chocolate Ganache - As needed
    •Strawberries For Decoration
    Method: 
    • Line the bottom of 8 inch cake pan with parchment paper and coat it with butter on all sides. Set aside. Preheat oven to 180 Degree C.
    • Take butter in a sauce pan, melt it down, add in cocoa powder and mix well. Add in boiling water and let it boil for few sec. Take it off the heat and set aside.
    • Take eggs in a bowl, add in buttermilk, vanilla and sugar. Mix well and Set aside.
    • Seive flour,baking powder and baking soda in a large bowl. Mix well.
    • Pour in the hot cocoa mix to the egg mixture and fold gently. Add this mixture to the dry mixture and fold them gently.
    • Pour the batter in the cake pan and bake for 20 to 30 mins.
    • Insert a toothpick to check whether the cake is done. If it comes clean then it is baked. Remove the cake from oven and leave aside to cool a bit. When cooled, divide the cake into two layers.
    • Place a cake in a plate, spread the pudding over it, place another cake over it, chill in the fridge for 15 mins.
    • Spread the pudding all over the cake.
    • Now take your chocolate ganache, pour it over the cake
    • Chill the cake overnight. Serve.
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