EGGLESS ROSE PINK HEARTS WITH TWIST OF CHOCOLATE

These pink hearts are completely egg-less and made up of whole wheat flour. These cookies neither contain baking powder nor baking soda. One can easily prepare them with very few ingredients.
Most of the rose flavoured bakes can be prepared with rose petals but I tried with rose essence and it turned out to be amazing.
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I try using whole wheat flour in my recipes these days, as it is a healthier option and quite good with the bakes.
This Diwali season I’ve made desi cookies with a western twist.
They look good and taste even better. Hope you like them and try them out.
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Preparation Time: 10 mins  |  Cooking Time: 20 mins

INGREDIENTS :

Wheat flour ½ cup + 2 tbsp
Powdered sugar ¼ cup
Butter ¼ cup
Rose essence 1 tsp
Pink food colour Few drops
Dark chocolate ¼ cup

INSTRUCTIONS :

  1. Preheat the oven at 180 ℃
  2. Shift wheat flour in a bowl and keep aside.
  3. In another mixing bowl, take butter (at room temperature) and powdered sugar.
    Whisk until creamy and fluffy using hand / electric whisk.
  4. Next add rose essence, few pink food colours and whisk again until everything incorporate well.1541348018963
  5. Now add the sifted wheat flour to the fluffy mixture and mix well to get a dough.
  6. Take 2 tbsp of the dough and flatten with rolling pin and cut with heart-shaped cookie cutter
  7. Similarly, make hearts from the rest of the dough.
  8. Place all the Hearts  1-inch apart from each other on a baking tray lined with
  9. baking sheet and bake them for 10 to 12 minutes.1541348210561
  10. Take out the baking tray from the oven and allow to cool down completely.
  11. Then Melt the white chocolate using a double boiler /Microwave and keep aside.
  12. Dip the cookies in melted chocolate and allow to set until firm.
  13. Store in an air-tight container!

    NOTES:

  • The dough has to be non-sticky texture. If the dough becomes crumbly, then add 1-2 tbsp milk.
  • If the dough becomes sticky, then add 1-2 tbsp flour.
  • Butter should be at room temperature. Also if not using salted butter, then add 1 pinch of salt along with flour while making a dough.

 

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EGGLESS PAAN FLAVOUR CUPCAKES/ BETEL LEAF FLAVOUR CUPCAKES

Yes, the title does read Meetha Paan CupCake and you will never forget its taste, it’s that captivating!

I am so happy and excited to share my special’ Paan CupCake ‘ recipe with all of you. Diwali is the perfect occasion  to try them out! My happiness is doubled as I used my homegrown paan leaves for this cake .

These Cupcakes are much different from other Cupcakes .The flavour of betel leaf and rose petal jam is very strong and tastes completely different. A treat for all paan lovers !!

This is an easy, eggless cake recipe . The preparation and cooking time is minimum. A flavourful Indian CupCake that is also a perfect after food dessert!!

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INGREDIENTS :

Refined Flour/ All Purpose Flour (Maida) – 1.5 cup
Curd – 1 cup
Powdered Sugar – ¾ cup
Oil – ½ cup
Meetha paan – 1 pcs (alternatively Betel leaf – 1 pcs and gulukand – 1 tbsp) Baking powder – 1 ¼ tsp
Baking soda – ½ tsp
Green Food colour – ¼ tsp
Paan assence 1/4th tsp (optional)

INSTRUCTIONS:

  1. Chop the paan leaves(I used paan leaves) and grind with some food colour and 1 tsp milk .
  2. In 2 separate bowls, mix all dry ingredients (maida, baking powder, soda) in one and wet ingredients (oil, curd, sugar) in other one.1541008804230
  3. Beat the wet mixture till the sugar dissolves completely.
  4. Mix dry ingredients in the wet ones to form a smooth cake batter.
  5. Add paan mixture in the batter along with food colour.1541008924615
  6. Transfer the prepared  batter into Cupcake moulds
  7. Place the Moulds  in preheated Oven at 180 degrees for 15 to 18 min.
  8. Check the center of the Cupcakes with tooth pick.1541009033745
  9. Once Cupcakes are ready remove the moulds  from Oven and allow it to cool down completely.
  10. fill some whipped cream in piping bag with star nozel and decorate Cupcakes.
  11. Sprinkle some suger coated fennel seeds. enjoy .
    PicsArt_11-01-09.41.12.jpg

    NOTES:

  • If using paan Cut pan into 2 pcs. Grind 1 part and chop the other part.
  • You can mix some gulkand and paan leaves in whipped cream.

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BEETROOT LAUKI HALWA

Beetroot Lauki Halwa
Indian sweets never get old and so does our love for it!
Beetroot is one of my favourite vegetables-  firstly because of its colour and secondly its nutritional value. When I saw this recipe on my friend’s Instagram page@Blenditlikelata, I decided to try it out.
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These seemingly unpleasant vegetables can be brewed up to present a perfectly tasty sweet dish.
Dish taste enhancer= Kaju chikki

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INGREDIENTS :

(1 cup = 250 ml)
3  cups / 1/2 Kg grated lauki (bottle gourd or dudhi)
500 ml milk(which has been boiled in advance)
1 beetroot grated
7 tablespoon sugar – for a very sweet taste, ( can be increased to 8 tablespoon sugar)
3 to 4 tablespoon ghee
4 to 5 green cardamoms – powdered or crushed (chotti elaichi or Hari elaichi)
½ cup chopped almonds (badam) and pista
Kaju chikki for decoration

INSTRUCTIONS :
  1. Pour milk into a wide pan or kadai. Bring it to boil. Then simmer (on low flame )until it reduces and thickens slightly.
  2. While the milk boils, wash and peel bottle gourd. Taste it and make sure it is not bitter or too sour. Then grate it after removing the complete centre portion.
  3. Also, grate the beetroot.
  4. Heat ghee in a heavy bottom kadai. Add grated lauki and beetroot and fry until the moisture dries up completely. This takes about 7 to 10 minute(the time by which the milk boils)PicsArt_10-28-11.08.25.jpg
  5. Whisk the milk well and pour it to the hot beetroot lauki mixture.
  6. Mix and cook on a medium flame string often until the mixture thickens and moisture evaporates.
  7. Add sugar and begin to cook. The mixture turns gooey again. Keep string and cook until the halwa turns thick.
  8. Sprinkle cardamom powder and then pour 1 tsp ghee. Mix and cook for a few mins.
  9. Garnish halwa with homemade kaju chikki or sliced almonds, cashews and pistachios.
  10. Serve warm or chilled as per your liking.

NOTES :

  • Saute bottle gourd first in ghee to reduce the moisture & get rid of the raw flavour.
  • Avoid using bottle gourd that’s too sour or bitter.
  • You may adjust beetroot quantity according to your taste.
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CHOCOLATE KALAKAND

Simple, delicious and easy to make kalakand under 10 mins. This kalakand recipe is a keeper and has never failed to impress my guests.
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I often make this for celebrations. This time I made Chocolate flavoured kalakand using cocoa powder.
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You can check my PAAN KALAKAND and Pinky Rose Kalakand Hearts too.

Preparation – 10 min Cooking – 10 min

INGREDIENTS :

1 tsp-Cardamom Powder
4 tbsp-Cocoa Powder
250g-Grated Paneer
1 Tbsp-Milk Powder
1/2 tin-MILKMAID
Chopped Almonds

INSTRUCTIONS:
  1. Either Mash the paneer or grate it.
  2. Mix in Cocoa, milk powder and Milkmaid.PicsArt_10-14-08.44.56.jpg
  3. Heat mixture in a heavy bottom pan and cook for 10-15 mins till the mixture is thick.
  4. Remove from flame & spread on a greased plate.PicsArt_10-14-08.47.59.jpg
  5. Sprinkle cardamom powder, chopped almonds.
  6. cool, cut and serve.PicsArt_10-14-09.47.07.jpg

    NOTES:

  • Kalakand keeps good for 2 to 3 days if refrigerated.
  • If you do not prefer to serve chilled, you can leave it out for around 30 mins before serving.
  • It comes down to room temperature or can warm for few seconds in the microwave.

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EGGLESS VANILLA CUPCAKE WITH PLUM AND APPLE COMPOTE 

Sharing with you all -the best vanilla cupcake recipe ever Yeah I repeat that this is the best eggless vanilla cupcake recipe ever.
It is very soft, has a wonderful texture and needless to say- is very deliciousThis is a very easy one bowl recipe that even beginners can try out. I used whole wheat flour for these cupcakes to make a healthier version, and the result was fantastic. Everybody simply loved it.

 

Vanilla cupcake recipe courtesy: cookclickndevour

Prep Time 15 mins
Cook Time 18 mins

INGREDIENTS :

(1 cup =250ml)
wet ingredients
1/2 cup curd whisked well
1/4 cup oil
1/4 + 1/8 cup sugar
Vanilla extract
1cup apple (chopped )
1cup plum (chopped)

DRY INGREDIENTS :

3/4 cup flour (whole wheat flour )
1/4 teaspoon baking soda
1/2 teaspoon baking powder
A pinch of salt
Choco chips for topping OR frosting as required 

INGREDIENTS FOR COMPOTE :

1cup plum chopped
1cup apple chopped
1/2 cup sugar
1lemon juice of one lemon

 

INSTRUCTIONS :

  1. Preheat oven at 180C. Take oil, curd, vanilla and sugar in a mixing bowl. Mix thoroughly with a hand mixer until light and fluffy.1534744325653-1
  2. Sift flour, baking powder, baking soda and salt over the wet ingredients1534744279506-1
  3. Fold gently. Place liners in a muffin tin and pour the batter in each mould.1539002170136
  4. Bake in the hot oven for 15-28 minutes. Cool completely if frosting else serves vanilla cupcake warm.

METHOD FOR COMPOTE :

  1. To make the plum and apple Compote, cut the apples into 8 cubes and plums in thin slices.1539000564231
  2. Place the apples and plums in a pan along with 1/4 cup sugar, juice of a lemon and simmer for 15 minutes till the apples and plums break down slightly.1534744758613-1
  3. Turn off the heat and pour the apple and plum compote on glass bowl.

 

DECORATION :

  1. Take some whipped cream in a piping bag with star Nozal and decorate the cupcake.1539002254650
  2. Now pour some of the compotes in it.
  3. Your cupcakes are ready to serve.

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NOTES :

  • Mix the dry ingredients very gently into the wet ingredients. If over mixed the texture of the cupcake will be affected.
  • Keep the frosted cupcake refrigerated until serving.
  • You can use any flavourless cooking oil.

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CHOCOLATE DRYFRUIT MODAK

Modak is the must in the menu as it is Lord Ganesha’s, favourite sweet.
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So this time Fusion version of making Modak. It is made from semi-sweet milk chocolate, condensed milk, biscuit crumbs, dry fruits
The CHOCOLATE DRYFRUIT MODAK is a chocolate flavoured rich and delicious modak which can be simple and easy to prepare and everyone loves it especially kids.
This is the quick Modak recipe that is ready in 30 minutes from cooking to shaping the modak.
These soft modaks are of perfect sweetness and quite easy and quick to make too. They stay fresh in an airtight container for 5 or 6 days.
Preparation Time: 10 mins   Cooking Time: 4 mins   Total Time: 14 mins     
INGREDIENTS 
3/4 cup chopped dark chocolate
1/2 cup fresh cream
1/2 cup condensed milk
2 cups coarsely crushed digestive biscuits
1/4 cup finely chopped mixed nuts (almonds, cashew nuts, pistachios, walnuts)
1/4 cup desicated coconut
ghee for greasing
INSTRUCTIONS 
  1. Combine the fresh cream, condensed milk and dark chocolate in a broad non-stick pan.PicsArt_09-16-09.37.30.jpg
  2. Switch on the flame, mix well and cook on a medium flame for 2 minutes, while stirring continuously.PicsArt_09-16-09.38.20.jpg
  3. Add the biscuit, mixed nuts and desiccated coconut mix well and cook on a medium flame for 2 minutes, while stirring continuously.PicsArt_09-16-09.39.05.jpg
  4. Transfer it on a plate and allow it to cool completely.
  5. Once cooled, grease the modak mould once.PicsArt_09-16-09.34.58.png
  6. Take a portion of the mixture, put it in the modak mould tightly.
  7. Remove the excess mixture from the bottom of the modak mould and demould the modak.
  8. Repeat steps to make modaks.
  9. I have garnished them with melted white chocolate but it’s optional.
  10. Take some melted white chocolate in a piping bag and decorate modaks
  11. Store in an air-tight container and use as required.

 

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