Fried Milk Dessert (Leche Frita)

It feels surprising to know that milk can be fried, Right????

But Yes we are going to make this dessert which is from Spain by frying milk . How???

For that you will have to follow this recipe 🙂

INGREDIENTS:

.Milk one bowl

.Corn starch one small bowl

.5 tbsp sugar

.One whipped egg

.Butter (4 cubes)

.Bread crumbs

.Cinamon powder

.Caster Sugar

.Oil

PREPARATIONS:

Step 1:

Take milk in a bowl, add 4 cubes of butter, one small bowl corn starch and 5 tbsp sugar in it.

Step 2:

Mix it well and make sure there is no lumps.

Step 3

Now turn on the gas stove and cook milk mixture on a medium flame until milk turns into jelly form.

It will take 5-7 minutes.

Keep on stirring well.

Step 4

When milk turns into solid form or jelly form ,turn off the stove and let it get cool down a little.

When the milk gets cool down wrap it in a cling wrap and refrigerate for about 1 hour.

Step 5

After 1 hour take the container out from the refrigerator . You will notice that the milk has completely solidified in a jelly form.

Step 6

Cut the milk into small pieces as shown in the picture below.

 

Step 7:

Roll the pieces into whipped egg.

Step 8:

Apply coat of bread crumbs on it now.

Step 9:

Deep fry until colors turns golden brown.

Step 10:

Now take the fried pieces out in a serving dish and garnish it with caster sugar and cinnamon powder.

The taste of cinnamon goes really well with this dessert.

Serve hot or chilled whichever way you like.

I prefer the chilled one 🙂

 

Party Snack Presentation Idea

If you are into Kitty Parties or hosting your Kids Birthday party and want to serve some home made snack in a fun new avatar. Then try this new style of serving of Jhaal Muri (Kolkata Puffed Rice snack)

All You need to do is prepare tikha masaaledaar Jhaal Muri and serve it the way shown in the picture below and your snack is ready to be served. Every body would love this serving trust me 🙂

HOW TO PREPARE JHAAL MURI?

 INGREDIENTS:

• 4 cups murmura/ muri (puffed rice)
• 1/4 cup fine sev (bengal gram vermicelli)
• 1/4 cup peanuts
• 1 teaspoon oil
• 1/2 cup potato boiled, peeled and cut into small pieces
• 1/2 cup tomato finely chopped, seeded
• 1/2 cup cucumber finely chopped
• 2 tablespoons green chili, finely chopped, adjust to taste
• 2 tablespoons cilantro finely chopped (hara dhania)
• 1/4 cup tamarind paste
• 4 teaspoons mustard oil

Spice Mix

• 4 teaspoons roasted cumin seeds powder
• 1 teaspoon salt
• 1 teaspoon black salt
• 1 teaspoon mango powder (amchoor)
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala  

For serving:

Short sized glasses for serving and Papad/ Nachos & Bhujiya for garnishing.

How to make Bengali Jhaal Muri

1. Combine all the dry spices together. Set aside.
2. Heat a 1 teaspoon of oil in a small pan on medium heat, add peanuts and roast stirring continuously till lightly brown. This should take about 2 minutes. Set aside.
3. Dry roast the muri/puffed rice on medium heat for about 3 minutes. Notes: muri should not change color, they should be white but roasting gives freshness and make them crispy. Set aside.
4. Just before ready to serve jhaal muri add the peanuts, sev, tomato, potato, cucumber, green chili, cilantro, tamarind paste, mustard oil and spices. Toss them and serve in the short sized glass, add Nachos/ Papad on top of it and it’s done.  

 

 

Banana Cassata Ice cream

This is a very simple recipe where you can pair bananas with your favorite flavor of ice cream and with little bit presentation, You can end up making a delicious dessert. So, let’s get started 🙂

INGREDIENTS:

3 medium sized bananas (Sliced)

Ice cream Vanilla/ Strawberry

Caster Sugar

Strawberry Whole crush syrup

Chocolate Syrup

4 tbsp milk

Custard powder

PREPARATIONS:

Step 1:

Mix custard powder with 4 tbsp milk .

Blend bananas with custard milk until it becomes smooth in texture.

If you feel bananas are not sweet enough then you can also add little sugar to the blender according to your taste.

Step 2:

Deep refrigerate bananas for two hours.

Step 3

After two hours take the refrigerated bananas out from the freezer and mix half of it with ice cream (Vanilla/ Strawberry)

Put the mixture in a bowl then add one scoop of more frozen banana paste and a cube of ice cram to it as shown in the picture below.

For Dressing:

Add Strawberry whole syrup, Chocolate syrup. fresh cut banana slices and caster sugar on it.

Banana Cassata Ice cream is ready 🙂

Saunf Sarbat (Variali Sarbat)

Variyali sharbat due to presence of fennel seeds  has great cooling effect on body. It also helps body stay hydrated during summers. So it is advisable to have this drink atleast once during a very hot day. This drink is best during afternoon when temperature is already soaring high.

INGREDIENTS:

.One small bowl of Saunf/ Variali

. 5 tbsp sugar

. Water

PREPARATIONS:

1. Take variyali/saunf/fennel seeds in a mixture grinder / food processor jar and grind into fine powder along with sugar and mix it in water. Soak it into the water for 2-3 hours.
2.  After it is soaked properly for 2-3 hours.  Stir it nicely. 

4. Refrigerate it for two hours and then serve chilled.

Variali Sarbat is ready, add 1 or 2 ice cubes (optional) and serve chilled 🙂

Tapioca Khichdi (Sabudana Khichdi)

Tapioca pearls are cooked with potatoes and  peanuts to make this amazingly delicious recipe. It is usually made during fasting days like Navratri, Mahashivratri, Ekadashi or Chaitra Navratri

To make sabudana khichdi perfect, you need to first soak sabudana well overnight.

INGREDIENTS:

Sabudana (Sago or Tapioca pearls) – ¾ cups
Oil – 1 ½ tablespoon and pinch of turmeric powder (Optional)
Cumin seeds – ½ teaspoon and mustard seeds- 1/2 teaspoon
Green chilies – 2, chopped finely
Curry leaves – 7-8
Potato – 1 small or ½ cup, cut into small cubes
Rock salt (Sendha namak) –to taste
Roasted  peanuts – 2 tablespoons
Lemon juice – 1 teaspoon
Sugar – ½ teaspoon. Optional
Cilantro or coriander leaves – few sprigs, chopped finely

PREPARATIONS:

Step 1:

Wash sabudana under running cold water till water runs clear. Soak the sabudana in enough water for 2-3 hours or overnight. Check out tips section.

After it get soaked, sabudana will swells up almost all the water and they will becomes almost triple in size. Drain any excess water from it using strainer. Let it drain at least 10 minutes. This is very important step to avoid stickiness of sabudana.

Let’s check sabudana is soaked properly or not.

Step 2:

Heat the oil in a pan on medium heat. Once hot, add cumin seeds and mustard seeds. Let them sizzle.

 

Then add chopped green chilies and curry leaves. Saute for 30 seconds then add cubed potatoes.

Step 3

Add sabudana, pinch of turmeric powder (Optional) and salt to taste and  half tbsp sugar (Optional).

Saute for few minutes.

Step 4

Add roasted peanuts to it and one tbsp lemon juice and Chopped coriander leaves.

Cook on a low flame for 3-4 minutes.

Tapioca/ Saudana khichdi is ready to be served 🙂