PARLE G CHOCOLATE ICECREAM

Parle G biscuit Ice-cream is a quick and easy ice cream made with Parle G biscuit. It is a very simple recipe. This is chocolate flavoured Ice -cream which is the favourite flavour of kids . It is a mouthwatering dessert and can be instantly made. So, try out this recipe soon.
INGREDIENTS: 

Parle G Biscuit – 15 to 20 pieces
Powdered Sugar – 4 tablespoon
Cocoa Powder-2 tsp
Malai(Homemade cream)-3 tbsp
Milk-3/4 glass
Chocolate chips – around 1 tbsp
Vanilla essence – few drops
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INSTRUCTIONS:

  1. Take Parle-G biscuits(or any other biscuits of your choice)and crush to a fine powder using a grinder.
  2. Then add sugar and cocoa powder to the crushed biscuits and grind again.
  3. Once this dry premix is ready, add malai(or milk powder slurry i.e. milk powder mixed with water to give it a semi-solid texture) to it and mix well.wp-15861874646004903065698239046113.jpg
  4. Next, keep adding milk in small amounts and mix until you reach a pouring consistency as shown below.
  5. Pour this ice cream mix in an ice cream mould and freeze overnight.wp-15861874648313850908148610142977.jpg
  6. Once the ice cream is ready,  garnish it with chocolate chips/chocolate sauce and serve chilled.

 

NOTES:

  • You may use milk powder in place of malai. Take 1/4 cup for making 2-3 servings.
  •  You may add the chocolate chips before freezing also.
  •  You may add chocolate syrup or coffee powder as additional taste agents.
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BEETROOT OATMEAL HEARTS

Want to try something delicious, healthy and did I say..oh so beautiful looking pancakes for your breakfast? Made from oatmeal these beauties are naturally coloured with beetroot, are gluten-free, egg-less, sugar- free, baking powder-free, are kid-friendly, soft, fluffy and require just 5 ingredients!
If you are still not tempted to try out these beetroot oatmeal pancakes for yourself, let me tell you that these are ready under 30 minutes from scratch and require just 1 blender jar to be washed as all the ingredients just need to be pulsed in a grinder before been cooked. What else can one expect from a recipe?
Serve them plain or top them with some honey or maple syrup or chocolate sauce and some fruit or nut of your choice and you are sorted.
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INGREDIENTS :

Measurements used 1 cup= 200 ml)
1 cup oats ( quick-cooking)
1 large banana
1 teaspoon cinnamon powder
1 /2 cup beetroot juice (read the notes below)
1/4 cup milk or water ( adjust the quantity to get the pancake batter consistency)
Little oil for making the pancakes ( i used around 1 1/2 tablespoon to make 6 pancakes)

INSTRUCTIONS:

  1. In a grinder jar pulse the oats to get a coarse flour. To the oatmeal add 1 banana, cinnamon powder and beetroot juice in the same grinder jar. Pulse 3-4 times to blend well.
  2. The batter will be dry. Add required milk or water around 1/4 to 1/2 cup and pulse again 3-4 times to get a smooth, lump-free batter which is neither runny nor too thick (this pancake batter is somewhat similar to dosa batter in terms of consistency)wp-15860136018694198081321579778868.jpg
  3. Now heat a non-stick pan on low flame and drizzle few drops of oil on it. Add a ladle full of batter right from the grinder jar to the centre of the pan and spread it a little ( we do not want a thin pancake). Cover cook the pancake for about 2 minutes on a low flame.
  4. Flip the pancake delicately and cook on the other side as well for about 1 minute. Repeat the same with rest of the batter.
  5. Stack the pancakes on a dish and drizzle with some honey or maple syrup or chocolate sauce and top with fruits or nuts of your choice. Serve warm or cold and enjoy!
  6. I made them in heart shape, my favourite shape. You can choose  any shape of your choice

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    NOTES:

  • To make Beetroot juice use a juicer or just wash, peel and make chunks of the beetroot. grind them with drinking water. Strain the juice and use in the recipe. For those who prefer to cook the beetroot before using in a recipe, can steam the beetroot in a pressure cooker, and puree it. Dilute the puree with drinking water and use in this recipe.
  • To make this pancake vegan, just replace milk with water.
  • The pancake tastes equally good without any toppings.
  • I made them in heart shape, my favourite shape. You can choose  any shape of your choice
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VEGAN CHOCOLATE CAKE 

A simple, moist chocolate cake with a vegan ganache – for the chocoholic vegan!
It is easy, deeply chocolatey and moist. And like most oil cakes, it keeps well for days. You would never guess it was missing eggs or dairy! As good as any “regular” chocolate cake.
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
P.S. Here I used whipped cream for decoration, but one can use vegan ganache in its place.
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INGREDIENTS:
For the cake:
1 1/2 cups all-purpose flour
1 cups granulated sugar
1/4 cups cocoa unsweetened
3/4 tsp baking soda
1/2 tsp salt
80 ml or 1/3 cups vegetable oil
1 tsp vanilla extract
1 tsp vinegar
 1 cups of water
INSTRUCTIONS:
  1. Preheat oven to 160 C/ 325 F . Butter and flour a 6 inch round pan. Line the bottom with parchment (optional).
  2. Whisk together all the dry ingredients – flour, sugar, cocoa, salt and baking soda in a large bowl.
  3. Add all the wet ingredients – oil, vanilla, vinegar, water – and whisk until smooth.
  4. Pour into prepared pan and bake at 160 C/ 325 F for 30-35 minutes until top springs back when touched and a skewer inserted in the centre comes out dry.
  5. Cool in pan for 5 minutes and remove from pan to cool completely on wire rack.
NOTES:
  • This cake keeps well in the fridge for 3-4 days. Get to room temperature before serving.

THANDAI PHIRNI

Phirni is an easy traditional Indian rice pudding-like dessert which is prepared with full cream milk, basmati rice and sugar as the main ingredients.

Thandai Phirni is a twist on the traditional Phirni recipe which is a rice pudding and making it very Holi-ish by adding some Thandai Masala Powder to it. Here is how to make Thandai Phirni.
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In this recipe of Phirni, we have given it a twist with the addition of thandai masala that is mixed along with the phirni.

If you like this Thandai Phirni recipe, here are a few more Phirni RecipesBLUEBERRY THANDAI PHIRNI And ROSE PHIRNI / GULAB PHIRNI and

INGREDIENTS:
1 litre Milk, full cream
1/4 cup Rice
1/2 cup Sugar
1 teaspoon Cardamom Powder (Elaichi)
2 tablespoons Thandai Powder
For garnishing
Pistachios, as required
Badam (Almond), as required
Saffron strands, few strands for garnishing
dried rose petals

INSTRUCTIONS:

  1. To begin with, Thandai Phirni, wash and soak the rice for about 1 hour.
  2. Drain and pat dry the rice on an absorbent cloth. Once blend the rice into a coarse phirni powder.
  3. In a heavy-bottomed pan, add the milk and bring it to a boil. Once it begins to boil, turn the heat to low and add the ground rice to milk. You will notice that the milk will get thick after some time.
  4. Keep stirring the milk while it is simmering. Once it starts thickening, add the sugar and cardamom powder.
  5. Add the Thandai powder and keep stirring for another 5 to 10 minutes till the phirni mixture attains its full flavour and has an almost pudding-like consistency.
  6. Turn off the heat and allow it to cool completely. Pour the Thandai Phirni mixture into small earthen pots and refrigerate for 3 to 4 hours.
  7. Garnish Thandai Phirni with chopped pistachios, almonds rose petals and saffron.
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KESAR BADAM CUPCAKES WITH COLOURED THANDAI FLAVOUR FROSTING

The festive season has already begun with Holi just here.
I have some Indo-fusion desserts to share with all of you to make this Holi fun and delicious.

Innovation is the key in the world of fusion.
The first recipe   “Kesar Badam Cupcakes with coloured thandai flavour Frosting” is an innovation in sweets.
This international dessert tastes so good in its desi version. It is a cupcake no doubt, but it is packed with Indian flavours.
The saffron and almond flavour in the cupcakes just takes it to the next level.
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INGREDIENTS :

Almonds (soaked, peeled and chopped) – 20
Saffron strands – a pinch (soaked in 1 tbsp warm milk)
All-purpose flour – 1 cup
Baking powder – 1 tsp
Butter – ¼ cup (Instead of using oil, you can use ½ cup butter or vice versa)
Vegetable oil – ¼ cup
Condensed milk – ½ cup
Curd/yoghurt – ¼ cup
Almond essence – few drops

For the Thandai frosting:
Whipped.cream
2 tsp thandai powder
Food colour
red, yellow, blue, green

INSTRUCTIONS :

  1. Preheat oven at 180-degree celsius.
  2. Line a cupcake mould with cupcake liners.
  3. First of all, soak saffron strands in warm milk and keep aside, also chop the almonds.
  4. In a mixing bowl, take condensed milk, curd, butter, vegetable oil, almond essence and whisk till well combined.
  5. Now sift in the flour, baking powder and fold lightly until entire flour is well combined.
  6. Add in the chopped almonds and soaked saffron strands along with the milk. Combine well using a whisk or spatula. The batter is now ready.wp-15838258412338696014662876366914.jpg
  7. Fill each cupcake cavity with one scoop full of the batter. The mould should be ⅔ rd full leaving space to rise.
  8. Bake them for 15 minutes at 180-degree Celsius or until a skewer inserted in the centre of a cupcake comes out clean.
  9. Once done, keep the cupcakes on a wire rack to cool.
  10. To make the Frosting: inTake whipped cream in mixing bowl and add thandai powder to it.
  11. Transfer the prepared frosting with colours into a piping bag with a nozzle of your choice and pipe on the cupcakes, once they are fully cool.

    Ta-da! Your cupcakes are ready to eat.

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STRAWBERRY SHEERA. 

Sheera or Halwa, you might think that it is not your thing or it is not that cool looking dessert, right?
Well, Strawberry sooji sheera is an attempt to give a modern makeover of the traditional dessert. Traditionally people used to make sheera during spiritual occasion or festival but nowadays they are considered bit old fashioned.

Adding berries is a great way to elevate the nutrition value of this dessert. Berries have the greatest antioxidant content per serving compared to any other food except spices. Which may help us reducing blood cholesterol, good for your skin, protect against cancer and lot more see how.

Make this recipe especially for yourself or for your loved ones.
Bon appetit!

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You can also try my MANGO KESARI (MANGO HALWA)

INGREDIENTS:

1 bowl fresh strawberries
1 cup semolina (Sooji)
3 tbsp ghee
2 cups of milk
Sugar- as needed
1/4 cup chopped almonds
1/4 cup chopped pistachios
1/4 cup chopped cashews
10-12 raisins
1 cup chopped strawberries

INSTRUCTIONS:

  1. Puree fresh strawberries and keep aside.
  2. In a pan, toast semolina (sooji) for 5-10 mins on low flame and keep aside.
  3. Add ghee, toasted semolina in a pan and mix well.
  4. Add milk, mix well and bring to boil.
  5. Add sugar and mix well.
  6. Add strawberry puree, mix well and cook till it leaves the side.
  7. Add chopped almonds, pistachios, cashews, raisins, chopped strawberries and mix well.
  8. Garnish with some more dry fruits, whole fresh strawberries and serve.
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NOTES:

  • You may use frozen strawberries or strawberry compote to this recipe .
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