Today’s recipe belongs to the category of “no-one-can-get-it-wrong” and “no-one-can-eat just-one” !
This Milk cake is traditionally prepared using the colostrum milk that a cow produces for the first few days after it delivers a calf. At my native place, neighbors share this often and my grandmother used to make this once in a while. I wanted my kids to taste “junnu” (as we call it locally) and I looked for alternatives and came up with this recipe after experimenting with different ingredients and with different proportions.
Lets look into the recipe!
- 1 cup thick yogurt
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1/4 – 1/2 cup milk powder
- 1 teaspoon of cardamom powder (optional)
- 1/2 teaspoon of black pepper powder(optional)
- Make sure the yogurt is REALLY thick. I use Greek Yogurt, but if you are using regular yogurt, strain the yogurt using a cheese cloth and put it in the refrigerator over-night.
- I prefer a mild version of yogurt that is not too sour.
- Sweetened condensed milk can be substituted with Jaggery but I liked the taste of this version better.
- Mix yogurt and condensed milk in a bowl and whisk it till the consistency is smooth.
- Add milk powder and whole milk and whisk again.
- Use a steamer or pressure cooker to steam this mixture for 40-45 minutes.
- Check if the fork comes out neat and if yes, the cake is ready.
- Put the bowl on a wire rack to cool completely.
- Refrigerate for one hour.
- Cut to desired pieces and serve.
- If you are using a pressure cooker, put a plate after adding water and then place this bowl on top of the plate.
- Do not place whistle on the cooker!
If you liked this recipe, you know what to do:)
Please Like, share and comment!
Will come back with new recipe in few weeks!!!
Hello Everyone !
Its been a while, isn’t it? There are so many things I want to share with you all and today I am able to get(read as “grab” lol) some me-time. So, without wasting further time, I will get straight to the point. This week onwards, I will share my lunch menus.Whats special about these menus is that they keep you full, energetic, suppress the need for post-lunch naps and last but not the least, you wouldn’t be running for coffee soon after your lunch. Yay !
If the above reasons are enough , do try the recipe ASAP 😀
Quinoa – put in simple words – is a wonder. It is a power-house of vitamins, it has low glycemic-index, gluten-free and high in protein with all essential amino acids.
To make this super-grain lunch, we need
- 1 cup Quinoa
- 1 cup grated carrot
- 1 cup peas
- 1″ ginger crushed
- half onion
- Salt, turmeric and black pepper
- 1 tableSpoon Cumin seeds/powder
- BIG cup of cilantro/coriander
- Salt according to your taste
- 1 tableSpoon lime juice
- Cook Quinoa according to packaging instructions
- Warm a pan over medium heat. Add olive oil and saute onion till translucent. Then stir in ginger and cumin for 30 seconds or so. Be careful not to burn.
- Then add rest of the vegetables. Combine these with cooked Quinoa and add salt, cilantro and drizzle lime juice before serving.
- 1 beetroot grated
- 1 tablespoon all-spice powder/Cumin powder
- 1 cup Greek Yogurt
- Pink Himalayan Salt according to your taste
- 1 teaSpoon of black pepper
- Whip the yogurt and add the ingredients above! I added some pomegranate seeds which is optional.
That is it, my friends!
Please do not forget to like, comment and share with your near and dear if you liked the recipe.
Chau! See you with next healthy, nutritious and yes, easy to make lunch item with ancient grains!
The recipe that I am going to share today will make your kids eat their greens without their knowledge, will make your guests ask for another serving of pasta, will make your toddler eat the entire sandwich loaded with goodness 😀
These are the basic recipes that are “quick-to-make on a hectic day” and can be converted into elaborate meals depending on our time and creativity.
- Nuts of your choice
- Black pepper
- Himalayan salt
- half garlic pod
- Oil of your choice
Blend, Blend, Blend with some water to make it into a creamy paste.
Penne Pasta with Spinach Pesto – Kids’ favorite at playdates
- Cook pasta according to the packaged directions
- Sauté the veggies of your choice with tofu or Indian cottage cheese/paneer in Olive oil
- Add the spinach pesto and cook for one minute
- Add pasta
- Pour about 3 table Spoons of milk and the drained pasta water
- Add parsley and serve with grated cheese
Spinach Fried Rice – A quick fix with leftover rice
Note: Add some red bell pepper to the spinach pesto and blend
- Melt butter in a pan and add veggies of your choice
- Add corn, peas , red onions and cook till they are softened.
- Add couple cloves and raw sesame seeds
- Add spinach pesto and cook for a minute
- Add rice and continue to cook till the rice turns a little crisp
- Add salt if needed
Spinach pesto Veggie Sandwich – Easy, Healthy and tasty lunch box option for kids
- Spread the pesto mixture on one slice and tomato sauce on the other
- Add red, yellow thinly sliced bell peppers and basil leaves
- Add the spice mix* (details below)
- Be generous with the cheese and spread it over the sandwich. I love the grated Italian blend that I get from whole foods.
- I add a thick slice of paneer sometimes but this is optional
- Grill and serve with avocado slices on the side
The above recipe works for this too!
- fennel seeds powder – 1 Tsp
- coriander powder – 1 Tsp
- white pepper powder – 0.5 Tsp
- cayenne pepper (optional) – pinch
If you would like to know any more recipes, please post it in your comments and I will answer asap!!
Will come back with an amazing hair oil recipe in my next post.
Till then, Chao!
Recipe of today is the most loved by my family and friends. I have experimented with these by changing the type of chocolate, by adding or not-adding some ingredients. I (and and some of my friends too ) can vouch that every time it tasted heavenly.
So, lets dig into this superrrrr recipe !!!
- Semi- Sweet Chocolate Chips – 1 Cup
- Butter – 1/4 Cup – Cool it to room Temperature
- Powdered Sugar – As per taste
- All purpose flour – 1 Cup + 2 Tb Spoons
- Baking powder – 3/4 teaspoon
- Baking soda – 1/4 teaspoon
- Vanilla Extract – 1 Tb Spoon
- Milk – 1/4 Cup
Method of Preparation
- Preheat the Oven to 325 F/160 C
- Melt the Chocolate chips and let them cool
- In a large bowl beat butter,sugar, Vanilla extract until light and fluffy
- Stir in the melted chocolate into the butter mixture until it is well blended
- Sieve the All purpose flour , Baking soda and Baking Powder and combine these dry ingredients to the wet ingredients.
- Make this into a firm dough which does not stick to the hands
- Add some milk if you feel that dough is too firm or it is difficult to combine
- Drop dough by rounded tablespoons (after rolling them in powdered sugar) about two inches apart onto lightly greased cookie sheet
- Bake 10-12 minutes .
- Let it cool slightly before removing from the cookie sheet
- Bake 10-12 minutes only.
- Leave the cookies to cool before transferring them to another container
- Thet are supposed to be soft and have cracks in between.
- You could use icing sugar too but I prefer powdered sugar.
Second Variation With Cocoa Powder
- I used TCHO Cocoa powder (from Whole Foods) in this second experiment instead of semi- sweet chocolate chips
- Cocoa powder – 1/2 Cup
- Butter – 1/2 Cup
- Powdered Sugar – 1/2 Cup .The Cocoa powder did not have sugar. So, the quantity of sugar will change
- Milk – 1/4 Cup. You can keep adding milk till the dough combines
- All Purpose flour – 3/4 Cup
- As this had more dry ingredients than wet ingredients, the quantity of butter and milk changed.
Third Variation (VEGAN)
- Cocoa Powder (TCHO from Whole Foods) – 1/2 Cup
- Organic Extra Virgin Coconut oil – 1/2 Cup
- Coconut Sugar – 1/2 Cup
- All Purpose Flour – 3/4 Cup
The method and the baking time are the same in all three variations!
Check out the pics below for more clarity. Hope you will like it !
Please like, share, comment 🙂 Your feedback is important 🙂
Will share my ” Omega 3, Anti-oxidant Rich Energy Bar” in the next post!
Till then, Chau !!
My childhood memories are filled with the gracious mango tree that decorated our front yard. The enticing and fresh smell of ripe mangoes, kids pelting stones at the tree for the mangoes, we running to pick them up as soon as they dropped, my grandfather keeping soaking them in water before we could eat. Mmmmm.. just amazing!
It is not at all an exaggeration to say that many of us wait for summer to begin celebrating these magnificent fruits. The number of options that mangoes provide for quick delights, is endless: from long-lasting pickles (with just raw mangoes, salt, red-pepper, oil & mustard powder), to desserts, ice-creams and juices.
Today, I would like to share a simple recipe that you could use to prepare a home made mango ice-cream, with minimal ingredients, and in just few minutes.
- Fresh Mangoes (Any kind – Mexican Style Mangoes, Indian Style mangoes – Kesar, Banginpally ) and puree them – 1/2 Cup
- Whipping Cream – 1 Cup
- Condensed Milk – 1/4 Cup
- Saffron soaked in one tablespoon of milk – Pinch
- Cardamom and Fennel Seed powder – 1 Tb Spoon ( less cardamom and more fennel)
- Take a chilled bowl and start whipping the cream till soft peaks are formed
- Fold in Sweetened condensed milk, mango puree, saffron ,cardamom and fennel seed powder
- Cover the bowl and store in freezer if you would like it to be icecream
- Store in refrigirator if you would like to use it as a topping on pancakes or waffles
- There could be many variations to this. One can add nuts of their choice and/or food color.
- I do this year after year with same ingredients as I felt this is more authentic.Also, with less ingredients, the taste of mangoes with subtle flavor of saffron and fennel seeds tastes heavenly.