Eggless bread pudding

I don't remember telling this before but my maa likes her puddings and cakes with eggs.I somehow don't like the idea of including eggs in my desserts.It kind of creeps me out.Since 2 days she had been eating my head off to make some bread pudding.But with eggs off course!Lately,i  bumped onto this recipe of "eggless bread pudding" made by Niharika who owns a blog named "Truly madly deeply" which has some delicious recipes.By seeing those gorgeous clicks of her eggless bread pudding i had decided then that this is what i am going to be making next.When my maa heard i am going to make an eggless bread pudding she made a face and said "i need eggs in my pudding" just like a cute fussy toddler would say.But i somehow talked her into it and she agreed.To my surprise she loved the texture and taste of this bread pudding and ate almost all of it by her own.She didn't even miss her beloved eggs in the pudding.Mission accomplished!

Ingredients

• 5-6 slices of any type of bread
• 2 cups of milk
• 4 tbsp of granulated sugar for the pudding + 2 tbsp for the caramel
• 1 tsp of vanilla essence or as per your taste
• 2 tsp of cornflour/corn starch
• And a whole lot of patience

Method

1. Cut the bread slices into small cubes including the brown edges.
2. Add the corn starch and sugar into the milk and put it on a low flame.Stir till the sugar dissolves.
   
3. Once that done take it off the heat and add in the bread cubes and vanilla essence.
   
4. Mash the bread cubes with the back of the spoon.There should be no chunky pieces of the bread left into the mixture.Make sure the brown edges of the bread gets mixed well,too.
5. Meanwhile,heat up the pressure cooker with 3 cups of water.I made this in a momo steamer.Hence i set my steamer with water to boil.This is very important step because by the time your caramel is done you would want your water in the cooker or steamer to be boiling.
6. Now for the caramel you can either do it in a separate heavy bottomed pan or in the aluminium container in which you will be setting your pudding.Add the sugar into the container with 1-2 tbsp of water and put it on a low flame.Keep stirring it with a spoon to get an even color.Once the sugar turns amber it has a tendency to burn quickly and turn bitter.Hence keep an eye on it.Once caramelized  spread the caramel sugar into the container evenly.Swirl the liquid inside so that it coats the sides of the pan,too.
   
7. Spoon in the bread mixture inside the tin.I covered the tin with clean film and poked a few holes on top.You can even cover it with aluminium foil.
   
8. Place it inside the cooker or steamer.If you are using a cooker then make sure to remove the whistle and the gasket.In cooker it usually takes 20-25 minutes for the pudding to steam.But in a steamer it takes around 30-35  minutes.Once that done refrigerate the pudding(do not take it out of the tin) for at least 1-2 hours after it reaches the room temperature.Else while you cut into the pudding the pudding might not hold it's shape.
   
9. Once it's chilled your bread pudding is ready to be served.Flip the pudding on to a plate,cut into slices and Eat it up! :)
   
   

Super Intant Jalebi

Everything thing that is twisted need not always be complicated.It can be sweet,too.sweet?yes,sweet!well i was talking about the twisted and complicated but utterly sweet-the delicious jalebi.Jalebi is the most famous Indian dessert which is crispy outside and juicy inside.I have always thought that making jalebi's at home takes quite a lot of effort and a bagful of patience regarding with the overnight fermentation of the jalebi batter.Patience had never been my virtue hence never tried my hands on making these delicate beauties untill i bumped onto this super simple and super instant recipe of jalebi.Thanks to Shruti.I saw her recipe a while ago and finally tried my hands on making these gorgeous saffron colored,crispy jalebi's.And i am already on cloud 9 with the results.They are delicate,crispy,juicy and tastes heavenly.Try it to believe it!

Ingredients Serves 30 jalebi's (approx)

For the batter

• 1/2 cup of all purpose flour/maida
• 2 tbsp of chickpea flour/besan
• 1 tsp of cornflour
• 8-10 tbsp of yogurt
• 1/2-1 tbsp of water (if required)
• 1 sachet or 1 tsp of Eno fruit salt(i used lemon flavored.Though it didn't alter the taste but i would still advice to use the unflavored ones)

For the sugar syrup

• 1 and 1/2 cup of granulated sugar
• 3/4th cup of water
• Cardamom powder of 4 cardamom pods
• 1/4th tsp of rose water or as required
• 1 tsp of milk
• 1 tsp of lemon juice
• 1/4th tsp of yellow food color or as required(i used the kesar color which gives a darker shade of orange)

Method

1. For the jalebi's it is important to make the syrup first.Take a deep,heavy pan or vessel.Add water and sugar.Put the vessel on low flame and wait till it comes to a boil.
   
2. Once the sugar dissolves and the liquid comes to a boil.Add in the milk.Milk is only added when the sugar syrup appears a bit cloudy.Once you add the milk the impurities separates from the syrup and floats on the surface.Take a spoon or a ladle and gently remove the impurities.
   
   
3. Once that done add in the cardamom powder,rose water and food color.Mix everything well.Add in the lime juice to stop the sugar syrup from getting crystallized. Once.Once the sugar syrup reaches one thread consistency switch off the gas and keep the syrup aside.(Take little bit of the sugar syrup into a bowl.Give few seconds to cool.Once cooled take it between your forefinger finger and thumb and start pulling the fingers apart gently.If the sugar syrup forms a single thread or string then your syrup is ready for dipping the jalebi's).
   
4. Now for the jalebi batter take a mixing bowl and add the all purpose flour,chickpea flour,corn flour.Mix it well.(i have sifted all these to make sure there are no lumps)
   
5. Add in the yogurt.Don't add all of it at once.Add 3/4th of the yogurt and mix the batter to make it lump free.Still if the batter is too thick add in the rest of the yogurt.My jalebi batter was still a bit too thick hence i added a bit of water to make a pourable batter.The consistency of the better should be neither too thick not too thin.
   
6. Meanwhile,take a wide pan with least depth.Add oil for frying.
7. Add the fruit salt to the batter at the end and mix it thoroughly.The batter becomes aerated.Rest the batter for 30 seconds.
   
8. Once the resting period is over  and the oil is hot lower the flame pour the batter into a piping bag or zip lock bag or a ketchup bottle and start piping the batter onto the oil.Keep rotating the bag in circular motion to give the jalebi it's patent shape and once you are done circling bring the batter to the starting point or the center from where you started making the jalebi's.This is done just to make sure the shape of the jalebi remains intact and does not disintegrate(it was my first time in trying to make jalebi's hence few of the shapes were kind of weird as you can see).
   
9. Fry till the edges turn golden brown and flip it over.Fry the other side similarly.Fry the jalebi's using either a flat laddle having multiple pores to drain out the excess oil or use two forks to flip the jalebi's and raise them out of the oil once they are fried.
   
10. Once they turn golden brown take it out of the oil and immediately dunk them into the syrup.
    
11. Keep it submerged into the syrup for around 20-25 seconds.Remove them out of the syrup and serve them hot.Nothing can beat the taste of a pipping hot jalebi.Hence please your taste buds with these delicious jalebi's and Eat it up! :)
    

Tips:-

1. The vessel in which the sugar syrup is made should be a bit deep and shouldn't be wide.Because if the vessel is too wide the syrup has to fill more space of the container and that reduces the height of the sugar syrup into the vessel.The syrup should have atleast 1 1/2 inches of depth so that once you dunk your jalebi's in them they remain submerged and not float on top.
2. When the jalebi's are drowned into the sugar syrup the syrup should not be cold or hot it should be warm.It is very important for the syrup to be warm.In case the sugar cools down by the time you make your jalebi's add a tbsp of water and re heat the syrup.
3. One of the key ingredients for a crisp jalebi is the temperature of the oil.The oil should be neither too hot nor too cold.It should be that of a moderate temperature.
4. It is important to fry the jalebi's golden brown else it'll remain raw from inside.
5. For the jalebi's to get an uniform color it is important to dunk the jalebi's immediately once you are done frying them.If you are too conscious about removing the excess oil and then putting them into the syrup it might not get that uniform saffron color all over.
6. With everything there are both positive and negative sides.The positive thing about this jalebi is it's super instant and needs no fermentation.But the negative thing is it stays crisp for only an hour or maximum an hour and half.Hence it would be better to finish them up fast.

Eggless glazed donut

When it comes to desserts indulging eggs into sweet treats doesn't go with me very well.Hence i prefer sticking to eggless recipes most of the times.One of such eggless delights are these round fried dough with a hole in the middle popularly known as donut.This dessert is an all time American favorite  dessert which is simple and easy to make with just few ingredients.This is Nisha Madhullika ji's recipe.I love how she explains all the recipes with such an ease.As said before the method of making these are easy peasy with few important ingredients which cannot be skipped at all.There are three important ingredients-yeast,lukewarm milk and patience.Few people faint in the name of yeast.But don't worry!The yeast used here is an active dry yeast which means activation of the yeast separately is not required.Now the lukewarm milk is another important step for making a soft donut.When we say lukewarm by that we mean that the milk should be at such a temperature that when you dip your finger inside the liquid it should be neither that hot that your finger burns nor that cold that your finger feel nothing.It should be a bit warm.As i said before patience is an important factor here.In this recipe i have done 2 proofing of the donut which means you need a lot more patience than ever.Remember good things or rather sweet things comes to those who wait.

Ingredients serves-10 donuts

• 2 cups of all-purpose flour
• 3/4th cup of lukewarm milk
• 1/4th cup of softened butter at room temperature
• 2 tbsp of sugar (salted or unsalted)
• 1 tsp of active dry yeast
• 1/2 tsp of salt if unsalted butter is used
• Donut cutter
• oil for frying

Method

1. Mix flour,sugar,yeast,(salt) in a mixing bowl.
   
2. Add in the butter and mix well.Once done add in the milk a little at a time.While i made the dough around 1 1/2 tbsp of milk was still left.Knead the dough for atleast 6-7 minutes(kneading is very important).The dough once kneaded should be springy and soft.Dust flour or grease the bowl with oil and cover the dough with a cling film.Keep it for atleast 30 minutes.Do not refrigerate the dough. (first proofing)
   
3. After 3o minutes you'll notice the dough has become double the size and a lot more softer.Knead the dough again for 2-3 minutes.Dust the counter with a little flour and roll the dough into 1 or 1/2 cm thickness.The dough should be neither too thick nor too thin.Brush them with melted butter or oil so that it does not become too dry.
   
4. Cut the donuts with the help of a donut cutter.If you don't have a donut cutter you can always improvise with a glass and a cap of a bottle.
   
5. Proof them again for another 2-3 hours.You can either dust the surface with flour and place the donuts or use butter paper.They will puff up .
   
6. Heat up oil in a pan for deep frying.Once hot add the donuts and fry till golden brown.To test whether the oil is hot enough or not drop a piece of the dough.If it immediately floats on the oil your oil is ready.
   
   
7. Your soft and delicious donuts are ready.You could either dust them with powdered sugar and cinnamon or just glaze them with sugar glaze,honey glaze or chocolate glaze (for the chocolate glaze melt compound chocolate and dip the donuts directly or add food color into the melted chocolate for that extra oomph).Once you are done giving that last touch to your donuts grab one and Eat it up!:)
   

Tips:-

1. You can even bake them into a pre-heated microwave in convection mode at 180 degrees for around 13-15 minutes or till golden brown.

watermelon mint granita

Italians have always known for their simple yet filling recipes.Like their wine and cheese they even love their desserts.The invension of the creamy and rich Gelato is one of the testimonies to the flavorful Italian cuisine.Another invention that gave it's way into the Italian kitchen was Granita.Originated in Sicily this is the most easiest dessert to make.Moreover,it's calorie free and healthy.Itialians like to use minimal ingredients and less time to make scruptious meals for their family. Proving this theory the granita requires only few ingredients resulting into a refreshing dessert.The tiny sparkling crystals of the granita looks stunning when filled in short or martini glasses.This is a semi-frozen dessert which is a great way to beat the heat and very popular among kids,too.

Ingredients Serves-3 people

• 1 and 1/2 cup of roughly diced watermelon
• 1 tsp of sugar (optional)
• Handful of mint leaves
• 1/2-1 tsp of lemon juice
• pinch of salt

Method

1. Put everything in a mixer or a juicer.And blend everything.
   
2. Strain the liquid.And pour it in a square or a rectangle tray which is a bit deep.I used a plastic rectangle tiffin box that i had with me.It is not necessary to use a rectangle or square shape container.But make sure the container is a bit deep and wide enough so that when you scrape out the ice it becomes an easy task.
   
3. Keep the liquid into the freezer for at-least 2-3 hours.
4. After half an hour take out the container out of the freezer.you'll notice that the ice has just started forming on the sides and surface of the liquid.Stab it with the fork and break the ice.Keep it inside the fridge again.
   
5. In between every half an hour or one hour take out the container and break the ice with the help of a fork.This is done so that the liquid does not from into a solid block of ice.It should appear like tiny ice crystals.After 3 hour's the granita will puff up when you scrape it with fork.
   
6. Your granita is ready to be served.Spoon them into dessert glasses and serve immediately.You can even sip it through a straw or just Eat it up! :)
   

Tips:-

1. Once you are ready to serve these granita's to your family or your guests only then bring them out of the freezer and serve.
2. Keeping a check on the granita and breaking the ice after certain intervals(1/2-1 hour) is necessary.
3. This is a semi-frozen dessert hence can be eaten with dessert spoon as well as sipped with a straw.
4. Instead of watermelon,grapes,pineapple,strawberry,orange,lemon or even coffee can be used to make granita's of your choice.

Chocolate sandesh

Take a Bong out of Bengal but you can never take Bengal out of a Bong.A mad Bangali is always crazy for biriyani and mishti (sweets).Sandesh or as we typically call it in our Bong accent 'sondesh' has a very special place in our hearts.Being a bengali myself i cannot vouch much for the fact that a bangali goes gaga for sweets but i can definitely testify my love and loyalty for sandesh.It's not loaded with extra sugar and it's not heavy on your palate,too.It's rather very light like a puff of cloud and it melts in your mouth.In kolkata you do get a huge variety of sandesh starting from a plain one to the one which has little sugar syrups filled in the middle of the sandesh which we call "jol bhora" (jol-water bhora-filled).Chocolate sandesh is yet another delicacy which people buy on special occasions.Now who wouldn't like the cult combination of sandesh and chocolate?

Ingredients serves- 16 pieces

• 1 liter pure cows milk
• 1 tsp of cocoa powder
• 1-2 drops of vanilla essence
• Powdered sugar as needed
• Lemon or curd for curdling the milk
• Sandesh molds (optional)

Method

1. Heat up 1 liter of cows milk on medium flame.Once the milk comes to a boil switch of the gas.
   
2. Let it cool down a bit for at least 5 minutes.Then add the lemon juice or the curd.If you add only lemon juice mix it with equal quantities of water and pour it in the milk little by little.Stir gently while doing so,Once the milk curdles and the whey separates stop pouring anymore lemon juice.If you add curd then it's better to use the thin water that we get from the curd.Here the basic concept of diluting the lemon juice or using the curd water instead of the thick curd is that as i said sandesh is supposed to be soft and light.While making the chenna we don't want anything harsh to curdle the milk.Hence we dilute the curdling agents.A lot of people use vinegar or citric acid,too.But i am yet to use these so can't comment on that.
3. Once the milk curdles pour some ice cubes so that the cooking process stops.Take a muslin cloth and strain the whey out of the chenna(remove the ice cubes,too).You can keep the whey for future use like making dough for roti.At times when you use lemon juice the chenna soaks in the scent or flavor of lemon.Thus once you drain the whey out wash the chenna a bit so that any smell of lemon disappears.
   
4. Squeeze all the excess water out of the chenna properly.
5. Once all the liquid is drained take the chenna on a clean counter and start kneading the chenna with the tip of the palm .This is done so that the chenna becomes super soft and smooth.
   
6. After a minute or so add in the sugar,coco powder,vanilla essence and start kneading it on the counter again.Do this for at-least 6-7 minutes.You will know it's done when you can form a smooth ball without any hindrance.
   
   
   
   
7. Once the chenna becomes soft  we need to cook it so that the rawness of the chenna or cottage cheese goes away.Hence put it on a non-stick pan on a very low flame and cook it for few minutes.like around 3-4 minutes.Don't over cook it.Else the softness of the chenna might get disturbed and it'll appear grainy.
   
8. Once cooked remove it from the heat and let it cool down for a while till its easy to handle.While it's still warn knead it for another minute or so and shape it as you like and your yummy chocolate sandesh is ready.Before you serve to others pamper yourself with one of these and Eat it up! :)