Recipe of Kaju barfi

Another year is soon going to end, just few more hours left, and at this cross junction, with mixed bag of emotions, some good and some bad- well yes without emotions , human is a machine- what else. I can only wish and pray that may this New Year brings loads of happiness, peace and well being to all of you.

I happened to make these Chocolate Kaju Katli or Barfi during Christmas, and I was about to publish it last week itself, but felt otherwise. As I was quite shaken with whatever was happening around us in last couple of weeks.

Anyhow with this New Year – all I can wish and pray that our children should go on flying high, uninterrupted with wings of ambition and wishes. May God fulfill all their dreams….

My dear daughter like all other kids out there likes chocolate. So, I happened to tweak the traditional kaju katli recipe a little bit and incorporated chocolate flavor – Two layers of katlis- one plain kaju katli and the other one chocolate kaju katli were added to form a nice textured barfi.

Believe me, the amount of work that goes in stirring while making kaju katli, it all makes up for when you see the contented, smiling faces at the eating table.

While I am not specific of any measurements as the parameters of sweetness is different for everyone. This is how I made it; please adjust the amount according to your taste-buds. One thing a must for katli/barfi – is that we should make thick sugar syrup – multiple strands sugar syrup as we need to bind the grounded cashews well. Add in ghee as it enhances the flavor and leaves a nice aroma, moreover it will prevent the damp dough going dry. But all said and done we need to be quick as the dough becomes hard quickly as sugar gets crystallized when made into multiple strands.

 

Now to the recipe

Chocolate Cashew Barfi

Recipe requirements (measurements are approx)

Makes- small 20-22 barfi

• 2-3 cups of grounded cashews
• 2-3 tbs of premium chocolate powder
• 1 or 1 and half cup of sugar
• ½ cup of water
• Few saffron strands
• 2-3 tbs of ghee

Method

• In a heavy duty grinder – grind toasted cashews and make a smooth powder.
• Divide this powder into two portions. With one portion mix in chocolate powder and reserve the other portion in a separate bowl.
• Now to the making of sugar syrup.
• Dissolve sugar in water and keep on boiling for about 10-15 mints. Add in saffron strands.
• We will make thick sugar syrup for kaju barfi/katlis.So, when press in between tip of fingers multiple strands can be seen.
• Now divide this sugar syrup into two portions – one for the plain kaju katli and other one for chocolate katli.
• Mix in the grounded cashew and chocolate cashew powder with the sugar syrup and keep on stirring till it forms a semi dry mixture. Add in ghee also; take it off from the heat. Let it cool off a little bit and then knead gently with clean hands to make damp dough.
• Now quickly roll both the dough into large rounds. Now lift the chocolate round and place it on the normal cashew round ones.

 

• Press it gently and cut into diamond shapes with a sharp knife. Store in air tight containers. These barfi stays fresh for 4-5 days in normal room temperature.

Recipe of Caramel Cream Sandwich Cookies

 

Ingredients

Makes servings USMetricAdjust Recipe (Help)

                       

1 cup butter

                       

3/4 cup packed brown sugar

                       

1 egg yolk

                       

2 1/4 cups all-purpose flour, sifted

                       

2 tablespoons butter

                       

1 1/4 cups sifted confectioners' sugar

                       

1/2 teaspoon vanilla extract

                       

4 tablespoons heavy cream

       

Directions

1. Cream 1 cup butter or margarine. Gradually add brown sugar, creaming well. Add egg yolk and blend. Add flour, stirring until the mixture forms a dough. Chill slightly for easier handling.
2. Roll dough into small balls, about the size of a marble. Place on an ungreased baking sheet and flatten to 1/8 inch thickness with the palm of the hand. Press with fork in one direction to make a design.
3. Bake at 325 degrees F (165 degrees C) for 9 to 12 minutes until cookies just begin to brown very lightly. Remove from sheet while warm. Place flat sides of two cookies together with frosting, sandwich-style.
4. To Make Browned Butter Frosting: Brown 2 tablespoons butter slightly in saucepan. Remove from heat and blend in 1 1/4 cups sifted confectioners' sugar. Gradually add 1/2 teaspoon vanilla and 4 to 5 teaspoons cream until it becomes a spreading consistency.

Recipe of Blue Witches Brew

Ingredients

 2 1/2 cups fresh blueberries
 1 1/4 cups apple juice
 1 cup vanilla ice cream
 1/4 cup milk
 3/4 teaspoon cinnamon

Directions

Combine everything in blender until smooth. Serve immediately in clear glasses to show off the color.

Recipe of chocolate cherry square

Ingredients

 1 1/4 cups graham cracker crumbs
 2 Tablespoons sugar
 1/4 cup melted butter
 4 ounces German Sweet Chocolate
 1/4 cup water
 1 3-ounce package cream cheese, softened
 1 8-ounce container Cool Whip™
 1 21-ounce can cherry pie filling

Directions

Combine the graham cracker crumbs, sugar and melted butter. Press into a 9 inch square pan. Melt the chocolate in the water over low heat. Beat the cream cheese until fluffy and add the melted chocolate. Fold in 2 cups of the Cool Whip™. Spread over the crumb crust and top with the pie filling. Chill until firm. Garnish with the rest of the Cool Whip.

Recipe of pressed italian cold cut sandwich

Pressed sandwiches are a wondrous thing. All the flavours and all the ingredients get pressed together and everything manages to morph into one amazing taste sensation. Pressed sandwiches are perfect for traveling and easy to make. Part of the joy of pressed sandwiches is they need to be smooched to achieve perfection!

Ingredients

 1 loaf ciabatta bread
 1/2 cup black or green olive tapenade
 2 Tablespoons balsamic vinegar
 2 Tablespoons extra virgin olive oil
 1/4 pound thinly sliced Genoa salami
 1/4 pound spicy Italian cold cuts, such as capicola, or hot salami, thinly sliced
 3 ounces prosciutto, thinly sliced
 8 ounces fresh mozzarella cheese, sliced
 1 roasted red bell pepper, chopped
 1 8 ounce jar marinated artichoke hearts, drained
 6 leaves fresh basil, torn into bite-size pieces
 Freshly ground black pepper to taste
 Dried oregano

Directions

Cut ciabatta bread in half lengthwise. Spread bottom of bread with tapenade. Drizzle cut side of top half with vinegar and oil and sprinkle with oregano. Arrange salami on top of tapenade, and arrange everything else in layers on top of salami. Sprinkle with pepper and oregano to taste and place top half of loaf on top of filling.

Wrap sandwich thoroughly with plastic wrap. Then wrap it in aluminium foil. Place a heavy cutting board or other flat object on top of sandwich and weigh it down with something that weighs a couple of pounds. Let sit 30 minutes to 2 hours. Unwrap, cut into eighths and serve.http://tastydishies.blogspot.in/

Chocolate Salted Caramel Cupcakes Recipe

 

INGREDIENTS:

 

For the Cupcakes:

 

½ cup plus 1 tablespoon Dutch-process cocoa powder

½ cup plus 1 tablespoon hot water

2¼ cups all-purpose flour

¾ teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon salt

1 cup plus 1 tablespoon unsalted butter, at room temperature

1 & 2/3 cups granulated sugar

3 eggs

1 tablespoon vanilla extract

¾ cup sour cream

 

For the Salted Caramel Frosting:

 

1 cup unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

½ cup salted caramel sauce

4 cups powdered sugar

 

To Garnish:

 

Salted Caramel Sauce

Fleur de Sel (or other flaky sea salt)

 

DIRECTIONS:

 

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.

 

2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.

 

3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.

 

4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.

5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.

 

6. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the centre comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.

 

7. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes. Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

 

8. To finish, pipe frosting onto the top of each cupcake (or use an offset spatula to spread the frosting), drizzle with some additional salted caramel sauce, and sprinkle with a pinch of fleur de sell

 

How to make Thandai

Thandai is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds, rose petals, pepper, khus khus seeds, cardamom, saffron, milk and sugar. It is native to the country of India. It is often associated with the Holi festival. 

Ingredients:

1. 1 1/2 litres water
2. 11/2 cups sugar
3. 1 cup milk
4. 1 tbsp. almonds
5. 1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)(these are skinned dried seeds of watermelon and cantaloupes)
6. 1/2 tbsp. khuskhus (poppy seeds)
7. 1/2 tbsp. saunf (aniseed)
8. 1/2 tsp. cardamom powder or 15 whole pods
9. 1/2 tsp. rose water (optional)
10. 1 tsp. peppercorns whole
11. 1/4 cup dried or fresh rose petals (gulkand variety)

Method:

• Soak sugar in 1/2 litre of the water used. Keep aside. 
• Wash clean all other dry ingredients, except cardamom if using powder. 
• Soak in 2 cups of remaining water. Keep aside. 
• Allow all soaked items to stand for at least 2 hours. 
• Grind all soaked ingredients to a very fine paste. (not sugar) 
• Use a grinder/blender (manual or electric) if possible. 
• When the paste is very fine, mix remaining water. 
• Place a strong muslin strainer over a large deep vessel.
  Or tie a strong muslin cloth over rim of vessel and use to strain. 
• Press through muslin with back of palms, extracting the liquid into vessel. 
• Add remaining water, a little at a time to extract more. 
• Pour back some of the extract and press, repress. 
• Repeat this process till the residue becomes dry and husklike. 
• Add milk, sugar and rosewater to the extracted liquid. 
• If using cardamom powder mix it in with the milk.

Mix well. Chill for a hour of two before serving. 

Making time: 40-50 minutes Makes: 8 glasses Refrigerated 1 day

bhang thandai is also used by many people in india the process is to use bhang as an additional ingredient, but here it should noted that it has an intoxicating effect.