Sondesh

Ingredients

  • 100 gm khoya
  • 1/2 mango
  • 2 litres milk
  • 200 gm sugar
  • 150 ml water

Directions

  1. To prepare this Bengali recipe, put a deep-bottomed pan on medium flame and add milk in it. Pour 1/4th glass of water in the milk and bring it to a boil.
  2. After that squeeze 2 lemons in a small-sized bowl and mix rest of the water. When the milk begins to rise, pour the lemon juice in the pan, due to which the milk will begin to curdle and make the chhena. Make sure that chhena you are preparing is soft.
  3. After that turn off the gas knob. Strain the water immediately using a strainer. Pour it into a muslin cloth lined over a colander and remove rest of the water.
  4. Now, transfer the chhena in a plate and mash it properly using your lower palm. Add khoya to it and mash again.
  5. Add the mango pulp in a grinder jar and grind it to a fine puree.
  6. Next, put a kadhai over medium flame and add the chhena and khoya mixture in it along with mango puree. Now, turn on the gas on medium flame and stir the mixture.
  7. After 5 minutes, add sugar and keep stirring until it becomes dry so, that we can make balls out of it.
  8. Switch off the flame and after a minute make balls and simultaneously keep pressing them using the mould. Do not switch on the fan as the mixture will become hard and it will be difficult to make the desired shape.
  9. You can garnish it using pomegranate seeds, mango slices and black pepper.
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Tender Italian Baked Chicken

Ingredients

  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon garlic powder
  • 3/4 cup Italian seasoned bread crumbs
  • 4 skinless, boneless chicken breast halves

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
  3. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Tips: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Wedding Gift Spaghetti Sauce

Ingredients

  • 1/2 cup butter
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 pound ground beef
  • 1 pound mild sausage
  • 4 teaspoons Italian seasoning
  • 2 teaspoons salt (optional)
  • 2 teaspoons dried rosemary
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 76 fluid ounces water
  • 1 (29 ounce) can tomato puree
  • 3 (6 ounce) cans tomato paste

Strawberries & Cream Lollies

Ingredients

  • 397ml Condensed Milk
  • 600ml Double Cream
  • 2 tsp Vanilla Extract (We Like Nielsen Massey)
  • 200g Strawberries
  • 1 tsp Unrefined Golden Caster Sugar (We love Billington’s)

Directions

  1. Wash, hull and halve the strawberries and place them in a medium saucepan.
  2. Heat the strawberries until they begin to soften.
  3. Using a masher gently crush the strawberries until they form a soft mush. Add a teaspoon of sugar to sweeten if needed.
  4. Pass the strawberries through a sieve to create a strawberry puree and then leave this aside to cool.
  5. In a separate bowl beat together the cream, condensed milk and vanilla extract until it has thickened.
  6. Remove one third of the mix into a seperate bowl and keep aside, this will be your ‘cream’ part of the ice cream.
  7. Mix the cooled strawberry coulis with the remaining two thirds of the mixture, to make your strawberry ice cream.
  8. In your paper cups, fill up to a third with the strawberry ice cream. Place in the freezer to set for 30-40 minutes.
  9. Remove the cups from the freezer and fill another one third with a layer of the vanilla ice cream.
  10. Freeze for a further 30-40 minutes, then repeat the process, adding the remaining strawberry ice cream and filling to the top of the cup.
  11. When you are ready to serve, gently insert a lollipop stick into the centre of the ice cream. (There may not be enough room in your freezer to freeze these lollies with the sticks already inserted.)
  12. If you are using a paper cup, use scissors to snip the top rim and then gently peel the paper off, to reveal your stripy lollies. Then serve.
  13. For an extra twist you could crush up some digestive biscuits, mix with melted butter and light muscovado sugar to create a cheesecake base to the lollies or dip in your favourite ice cream toppings.

Peppermint Holiday Hustler Cocktail

Ingredients

  • 2 ounces Saint Brendan’s Peppermint Bark Irish Cream
  • 1 ounce Green Crème de Menthe
  • ½ ounce Chocolate Hazelnut Vodka
  • 3 ounces Original Almond Milk
  • 1 cup Ice
  • Mint Sprig for garnish

Directions

  1. Place all ingredients into a blender and blend until smooth.
  2. Pour into desired glass and garnish with mint sprig.
  3. Optional – top with whipped cream and crushed candy canes.

Old-Fashioned Apple Cake with Brown Sugar Frosting

Ingredients

CAKE
  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
  • 1 2/3 cups granulated sugar
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
  • 2 large eggs
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 4 cups peeled, cored, finely chopped apple (1/4″ to 1/2″), about 1 1/3 pounds whole apples
  • 1 cup diced toasted walnuts or pecans
FROSTING
  • 7 tablespoons unsalted butter
  • 2/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 2 1/4 cups confectioners’ sugar
  • 3/4 teaspoon vanilla extract or 1/4 teaspoon vanilla-butternut flavor

Easy Vegan Dal Tadka

Ingredients

  • 1 cup of Toor dal + 1 cup of chana dal, soaked overnight
  • 2 medium tomatoes, finely chopped
  • 1 medium red onion, finely chopped
  • 4 large cloves of garlic, minced or finely chopped
  • 1 tbsp of fresh ginger, finely grated or chopped
  • ¼ cup of fresh coriander leaves, roughly chopped
  • 2 tbsp of coconut oil
  • 1 tbsp tomato paste
  • ½ tbsp turmeric powder
  • Red chilli powder to taste
  • ½ tbsp dried coriander
  • 1 tbsp cumin seeds
  • ¼ tsp garam masala spice
  • Sea salt and black pepper to taste
  • Dried red chilli flakes to taste
  • A couple of tablespoons of coconut cream, skimmed off of the top of a refrigerated coconut milk can (optional)