Sunday, March 1, 2020

Strawberry katori filled with amu butter a d contense milk

Strawberry  Breadcrumbs katori Filled with strawberry  Amul Butter  Cream

Prep time-20 minutes
Cooking time-15 minutes

For katori:)

1 cup Strawberry puree

2tbls cup Sugar

3tbls Amul condense milk

1 cup Bread crumbs

3 tablespoon Kaju crushed

2 tbsp Coconut powder

For Strawberry Condensed Milk Butter Cream:)
3 tblsButter
4tbls Amul condense  milk
1 tbls strawberry  sauce


Heat pan add strawberry puree boil for 2-3minuges.
Add sugar and boil till get thick
Add condensed milk.
Add kaju and coconut
Add breadcrumbs and mix bell
Cook till all are it
Take muffin mould and fill with this batter
and make like katori empty in middle.
Condensed milk butter cream:)
butter  needed soft but still cold .and
Whip till light and fluffy.
Add chilled condensed milk and strawberry  sauce whip for 2 minutes till combined.
Now fill the strawberry  katori with this whipped  butter condensed milk cream
Serve at room temperature.
Condense milk and burter cream is yummy  in taste.

Thursday, September 5, 2019


For outer layer
Rice Flour - 1/2 cup
Salt per taste
Water as needed
Oil - 1.5 teaspoon

For Stuffing

Urad dhal - 3/4 cup ( I have used White one)
Coconut - 1/4 cup
Cumin seeds - 1/4 teaspoon
Asafoetida - A pinch

Salt to taste

Green Chillies - 3


Oil - 1 teaspoon

Mustard seeds - 1/4 cup

Urad dhal - 1/2 teaspoon
For stuffing
Soak urad dhal for 1 hour. Drain the water. And grind it to coarse paste with green chillies,
Asafoetida , cumin seeds and salt. Steam cook it till not sticky (when you touch with your hand it shouldn't stick.
Let it cool down and run in food processor / mixie / blender to make a nice crumble.
Heat the pan with a teaspoon of oil. Add mustard seeds and urad dhal. fry till
urad dhal is brown in color. Add coconut and fry till moisture is absorbed
Add urad dhal crumble and fry till mixture is dry. Switch it off and leave it aside.
For Outer layer
Combine the rice flour and salt in a wide bowl. Boil water.

Add rice flour in boiling  water and whisk until all gether and nake like dough.
When it is cool down slightly and can handle knead it for few mins and make a smooth pliable dough. Apply oil and close it with wet cloth till you need it
Make small balls grease  mold with oil.
Put ball in mold and make whole in centre.
Fill the stuffing and seal it properly.arrange modak in seive or steaner plate.
Boil water and put the modak plate on it cover and steamed  for flour is already cooked.
Serve itwhen it is cooled.



100gm Digestive Marie Biscuits(or as per your choice)

1/2tbls Condensed Milk(0ptional)

1/4 tbls Butter

1/4 cup Milk

1/2cup Fresh malai

1/4cup Sweetened Chocolate

2tblsFresh cream


 Make a powder of biscuits in a mixer jar.

 - Add butter, condensed milk , milk in it.

 - Mix well and make a smooth dough.

 - Heat cream in a pan and add it to grated chocolate.

Mix it and your chocolate ganache is ready.

- Fill it in a piping bag .Keep it aside.

 - Now take a greased modak mould. Start filling it from the bottom but keep the space for filling chocolate ganache in it.

- Pipe chocolate lava in each modak.

Seal the bottom with some biscuit mixture.

 - Remove the modak gently from the mould.

 - Repeat the same and prepare all the modak. Remove from mould and keep them gently on a plate.

 - Serve Choco lava modak 

Friday, July 19, 2019

Mango Malai Sweet Khandvi

Mango Malai Sweet Khandvi

Chickpea flour - ½ cup
Mango pulp - ½ cup
Sugar - 2 tbsp
Mango milk
Condensed milk - 2 tbsp or malai
Coconut mixture
Desiccated coconut - 4 tbs
Cardamom powder - ½ tsp
Almond-2-4tbsp crushed
Mango milk
Take 2 to 3 tbsp of mango pulp, add 2 tbsp of condensed milk and some sugar to it.
Coconut mixture
Mix sugar elaichi powder to dessicated coconut
Add a ¼ cup of mango pulp to a ½ cup of chickpea flour.
Grind it along with 1.25 cups of water to dissolve its lumps.
Add the paste in a pan and cook while continuously stirring it on medium flame.
Add 3 tsp of sugar to it and cook while stirring . Stir and cook until it starts boiling.
Spread the mixture on the plates and spread desiccated coconut over them along with cardamom, sugar powder. Set and roll the Khandvis likewise.
 Keep the plates aside for 10 minutes to set.
After setting it, chop it into pieces of 1.5 to 2 inches.

Separate the pieces using a knife and roll to fold them.


Spread some mango milk over them and garnish it with some finely chopped almond.

Baked broccoli and Oats Tots

Prep time-15 minutes
Cooking time-15-20 minutes

Baked Broccoli &oats  Tots.....fat free healthy one bite  snack.
It is very healthy snack with few masalas.baked with  very little butter used for greasing and in the dish.
2 medium heads broccoli, cut into florets
1/4 cup small diced onion
1/4 cup ground oats/breadcrumbs
1  green chilli
1/4 cup grated Parmesan cheese
1/2tspBlack pepper
Salt to taste
Preheat the oven to 350°F. Grease a nonstick baking sheet with butter.

Bring a large pot of salted water to a boil. Add the broccoli florets to the water and cook them just until fork tender, about 5 minutes.
 Drain the florets and transfer them to a food processor. Pulse the broccoli for a few seconds just until the it breaks down into small pieces.
Add broccoli to a large bowl. Add the diced onion, oats,  and Parmesan cheese butter,greenchilli ,pepper and mix until thoroughly combined.

Using your hands, portion out about 2 tablespoons of the mixture and mold it into a tater tot shape.
Coat the tots with oats powder(optional)
 Arrange the tots on the prepared baking sheet, spacing them about 1 inch apart.

Bake the tots for about 20 minutes then flip them once and bake them an additional 10 to 15 minutes until crisped.
Remove the tots from the oven and serve them with ketchup or green chutney
U can fry it or shallow fry......
Use bradrumbs instead of oats.