Are you in confusion about the morning tiffin box for your child, no worries here’s a quick and simple toast recipe which every kid will fall in love with. As well the adults. Cooking this toast is fast and in that morning rush this recipe comes handy.
With some basic ingredients from the kitchen you are sorted. Give it try.
Having kids in the house makes any mother creative with her cooking skills, lol… so keep exploring and creating.
As this is a vegetarian site I have used custard powder instead of eggs. To make it more healthy I have used brown bread aswell.
So let’s see how it all has come together
French Bread Toast
1/2 cup milk
4 tablespoon vanilla custard powder
1 teaspoon vanilla essence
3 to 4 tablespoon powdered sugar
1 tablespoon powdered sugar for dusting
4 brown bread slices
Take a bowl add milk, custard powder, vanilla essence, powdered sugar Mix this well, if required adjust milk , it has to be liquidity.
Heat a non-stick pan and dip one slice of bread both sides and toast it on the pan by applying butter to the edges.
Cut it into squares place it on the serving plate and dust some powdered sugar
Parfait has its origin from France, where it is made with cream, sugar and eggs. Nowadays you will get so many variations of this recipe. Try which you find quick and easy to make. As this recipe anyway is easy, I have my way of layering this.
Make them in jars or bottles for easy serving. Most loved dessert for any party, as it’s easy to serve and can be made a day before. Festive season has began and every household in India is loaded with mithai, many a times these mithai are unattended for days and you don’t feel like wasting them, so rather than throwing it make a yum dessert of this motichur ladoo.
There are combinations of some ingredients when brought together creates a whole new recipe, at times we tend to be in our comfort zone by not experimenting as we don’t want our favourite dish go wrong. But this is definitely a must try recipe for you without any compromise on the taste.
So, let’s get the recipe now
Motichur Parfait recipe
5 to 10 pieces of Motichur ladoo
1 teaspoon elaichi/ Cardamom powder
1 piping bag of whipped cream
Crush the ladoo using fork and keep in a plate
Whisk the whip cream till soft peaks are formed
Add in elaichi powder and gently fold it
Fill the whipped cream in a piping bag
Take any small glass or jar layer the motichur ladoo using a spoon
Now layer it with whipped cream
Top it with Chopped almonds
Repeat the layering process till the glass or jar it full as shown in the picture above.
Chill it and serve as and when required.
Enjoy Motichur ladoo parfait anytime, any season.
Hope you loved this recipe, until then keep exploring…
This cake has its origin from Mexico, Central America and Latin America. It’s a cake soaked in milk and cream. A very simple and delicious way of having a cake. Milk here makes this cake more yummy than you expect. Baking this cake is easy, like any regular one. Only thing is I have made a chocolate flavoured one, which is more preferred in the house. I have made my way of tres leche with preferred flavours.
Why the name Tres leche?
This recipe requires three( tres is three) types of milk in it. Whole milk, condensed milk and evaporated milk. So the name
How to serve?
Cut a square piece of the cake, place it on a plate and pour in the three milk mixture as desired around the cake, enjoy it as when you wish to.
This cake lasts for 3 to 4 days in the refrigerator, best dessert for your guests at home. Making them a day before if you have a party or get together.
Once the bake is baked it is poked with a fork to have enough holes, so that the milk gets soaked well till the base.
Let’s just get the recipe now
#purvanchaltadka #foodblogger #tresleche
Ingredients for cake
200 grams Refined flour/Maida
180 grams powdered sugar
125 grams milk powder
125 grams white butter
5 ml vanilla extract
1 teaspoon baking soda
1 1/2 teaspoon baking powder
5 ml lemon juice
40 grams cocoa powder
125 grams milk
Ingredients for milk mixture
1/2 cup condensed milk
1 cup milk
2 tablespoon cocoa powder or ganache
1 teaspoon coffee powder
Whipped cream for layering
Some cocoa powder for dusting
First let’s bake the cake, for that take a bowl add all the ingredients given except lemon juice and mix
Preheat the oven at 160 degrees for 10 minutes
The quantity I have used requires a 7 inch cake tin
Take cake tin place it with a parchment paper
Now add the lemon juice in the cake mixture mix it and pour in the tin
Festive season has started with our Ganesh chaturthi and now its Navratri, whole market is flooded with sweets and mithai. So here I am with some special sweet made at home. Full of hygiene and taste. Made way cheaper than the shop. No compromise on taste either.
As the name suggests malai peda how do you get the malai do you use malai or not you will get to know in this blog so keep scrolling the recipe.
I bet no one will ever notice that it’s homemade, that’s the level of perfection here. No iam not boosting you will find it yourself.
When you are complemented for your effort it’s worth everything. No khoya or mawa used here a very instant version of peda you will get.so let’s get started
#purvanchaltadka #foodblogger #malaipeda
250 grams Paneer/ cottage cheese
1 cup milk powder
1 cup milk
1 cup powdered sugar
1 tablespoon ghee/clarified butter
1 teaspoon elaichi powder/ Cardamom
Powdered pista/ pistachios for garnish
Take a non stick pan add ghee and pour milk in it
Bring to a boil
Now add in milk powder, mix it well
After that add grated paneer, sugar and mix continuously till the mixture comes together well and leaves the pan
Off the flame add elaichi powder Mix it well. This takes around 15 minutes , keep the flame low while cooking
Let it cool down a bit, and take a small lemon size portion of the mixture and shape them into a flat peda
Sprinkle pista powder and press it
Malai peda is ready for the festival, so enjoy these homemade pedas.
Remember the mixture has to be warm enough to give shape, if it cools down add a little milk and heat it again.
Ganesh Chaturthi is my house’s most awaited festival, where you enjoy modak with different flavours. Here’s a most loved modak recipe for you. Made in just 10 minutes, you will love the flavour and taste. I bet this recipe can beat Haldirams of Nagpur for taste.
Do give it a try as this has no added sugar to it which makes it a little diabetic-friendly. I am saying little coz depends on your sugar level also.
So without wasting any time head for this recipe and spread the smile. This will definitely make Ganesha 😊
#purvanchaltadka #foodblogger #chocolatemodak
2 tablespoon ghee / clarified butter
250 grams of milk powder
1 cup milk
1/2 cup grated chocolate
1 teaspoon cardamom powder
Heat a non-stick pan with ghee
Add in milk and let it simmer a bit
Now, add in milk powder and mix it well
If you find the milk to be less add a little more
Now, add in the chocolate and mix it well
cook till the mixture starts leaving the pan and combines together
All this has to be done on low flame only
Once the mixture is done let it cool down for 2 minutes
Grease the modak mould with ghee and keep the mixture in it and press
Make modak while the mixture is warm, if it turns cold add a little water and cook again for a few seconds.
Modak is ready for serving
Note– You can replace grated chocolate with chocolate powder.
Meet this best-ever pizza sauce. This is rich and full of flavours. One will get the beautiful texture and colour with this recipe. Making pizza sauce at home is quite simple and easy. With few ingredients needed, one can make the best pizza sauce.
After trying this recipe, I don’t buy any more pizza sauce from the store. Pizza sauce is used as a topping on the pizza but also goes well with macaroni and pasta. When there is leftover sauce it goes into the pasta. Get to know the secret ingredient used for a spicy Indian twist.
With some tomatoes, onion and herbs this sauce is made. Store in the refrigerator and use as required.
Let’s get this recipe now…
#purvanchaltadka #pizzasauce #foodblogger
1 tablespoon garlic chopped
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon red chilli flakes
1 teaspoon basil
1 teaspoon salt or as per taste
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon garam masala powder
2 teaspoon Kashmiri red chilli powder
1 teaspoon black pepper powder
1 tablespoon tomato sauce
1 teaspoon sugar
1/2 cup water
Take a pan heat oil and butter
Add in chopped garlic saute for a few seconds then add in chopped onions, cook till translucent
Once done add in the tomatoes
Now add salt, red chilli powder, garam masala powder, all the herbs, tomato sauce, black pepper powder and sugar. Cook for a few minutes.
Add water and boil for a few more seconds by covering with a lid
Mukhwas is a culture in every household in India. We Indians prefer having mukhwas after our meals, this helps us in digesting our food well.
One can find various ranges and varieties of mukhwas in the market. But as we all know store brought one has some kind of preservatives in them, to make them last longer. The ones made at home are free of chemicals, so let’s try them out today with some simple ingredients.
Gulkand or rose jam is healthy and delicious, I have made them using roses from my garden, you can buy them if you wish. Here’s one chutney that gives that fragrance and flavour to this mukhwas which makes it smell and taste just like the store. One will find this chutney in a local grocery shop called Meenakshi chutney or pan chutney.
By adding this to the mukhwas not a single guest will say it’s homemade, you can surprise them with your talent 😉. So let’s get started
#purvanchaltadka #foodblogger #gulkand#mukhwaas
5 to 10 Beetel leaves/pan
4 tablespoon dhana dal/ roasted coriander seed
4 tablespoon sauf/fennel seeds
8 to 10 tablespoons or a small packet of mixed colourful sauf
2 tablespoon Meenakshi/pan chutney
1 tablespoon amla supari
1 teaspoon elaichi/Cardamom powder
Take a pan dry roast dhana dal and keep aside
Cut the pan leaves finely and set aside
In a mixing bowl add gulkand, chopped pan leaves, roasted dhana dal, sauf, amla supari, pan chutney and elaichi powder
Mix all this very well
The quantity of dhana dal and sauf can be adjusted according to one’s preference.
Store it in an airtight container in the refrigerator