KHUBANI KA MEETHA ( DRIED APRICOT PUDDING)

Hello everyone

After sharing hyderabadi side dish recipe , mirch ka Salan , in two different ways. Today I am here with another hyderabadi delicacy but this time a dessert, khubani ka meetha. This is one of the Royal dessert made with dried apricots. It has nice golden colour which makes it eligible for the honour to be called as royal treat . And it's sweet and tangy flavour is loved by almost everyone with sweet tooth. Though it looks so Royal and appealing that we think how can we try this. But believe me , it's so easy to prepare with only few easily available ingredients and is heavenly in taste. 

This time I am not having step wise pics of cooking but can ensure you to explain in detail, so that you can prepare it without any fuss. 

Recipe is given below, do try and tell how's it turned out for you.

KHUBANI KA MEETHA

Serves: 3-4

Time: 30 mins ( leaving soaking time)

Ingredients 

10-12 dried apricots ( I used jumbo apricots, you can use any )

2-3 tbsp sugar

2 pinches salt

10-12 threads of saffron ( kesar) , soaked in 1 tbsp warm water

1 tsp rose water ( optional)

Chopped almonds or pistachio for garnishing

Method:

First of all wash apricots well then soak in clean drinking water , water should be nearly 2" above apricots. Leave it covered overnight or soak in hot water for 4-5 hrs.

Now deseed( if have seeds) and transfer apricots along with water in a heavy bottom vessel. Add salt and cook covered , stirring occasionally till apricots are fully cooked and become mushy. 

* You can use some more water if feel apricots are still uncooked and sticking to bottom.

Mash it with ladle and add sugar and saffron water. Simmer it for 4-5 mins or till it get desired consistency. 

Switch off the flame and let it cool down a little then add rose water and mix well. 

Serve in individual bowls and garnish with chopped dry fruits. Either serve warm or chilled. It tastes awesome in both ways, choose your preference of serving.

* you can increase or decrease sugar as per your taste and sweetness of apricots.

* I used deseeded jumbo apricots. But if you have seeded normal dried apricots then deseed them after soaking then use. It may be not so bright orange in colour but taste will be same, awesome.

* If you are removing seeds, then don't throw them. Break its shell and collect the almond type fruit from inside it, and use it to garnish your pudding. 

* You can avoid adding salt if making it for fasting meal. Or use rock salt instead. 

Apricots are not only eye treat but also having many benefits for our health. So include these in your diet and any form you like. And this is one of the delicious way to include it in your diet . 

Hope you will like this Royal and healthy sweet treat and definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

EGGLESS BANANA ZEBRA CAKE

Hello everyone

Over ripe banana is a nightmare for banana lovers , like my son. He is too fond of bananas but don't want even a single spot on it. Last week I bought half a dozen of nice big bananas for him but after consuming two of them he forgot to have others and we too were busy in holiday outings that didn't care about it. Two days back I saw they became too ripe to eat , even I too don't like this type of banana. So to use it , tried my old tried and tasted recipe of zebra cake , it turned out so soft, moist and yummy that no one can resist eating another serving. Best part of it is , that it's eggless too. You can make it any time you have over ripe bananas in hand , and don't want to throw it. It's vegan too, if you don't add milk and replace with water. Easiest recipe with handful of ingredients and result is awesome delicious beautiful stripped cake.

Stepwise recipe is given below. Do try and don't forget to share your experience with me.

EGGLESS BANANA ZEBRA CAKE

Serves: 8-10

Time: 45 mins

Ingredients 

4 over ripe big bananas , mashed with fork

3 cup all purpose flour/ chapatti flour

2 1/4 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla Essence 

1 1/4 cup sugar , I used little less

3/4 cup oil

1/4 cup milk, if needed

1/4 cup cocoa powder

Method:

First preheat the oven at 180°c.

Mix flour, baking powder, baking soda and salt together, keep aside for later use.

Now mix mashed banana, vanilla essence, sugar and oil together till sugar dissolves and mixture become smooth and fluffy.

Mix dry and wet mixtures together and fold to get lumpless slightly thicker batter than other cakes. If needed add some milk/water , little at a time to get proper consistency.

Now divide the batter in two parts and add cocoa powder to one. 

*Add some milk/water in Cocoa batter to get same consistency of both the batters. 

In a greased baking pan , lined with butter paper , pour one big spoon of one batter and tap the pan to spread .then pour  one big spoon of other batter over it and again tap the pan and do it alternatively till batter finished. 

**Now using a knife or skewer make 6-8 lines on cake starting from center of cake towards edge, at equal distance and cleaning knife/skewer every time. Now again makes lines, in between these lines but in reverse direction, from edge of cake towards center. This will give a nice pattern on the cake. This step is completely optional, you can skip it without getting any change in final product.

Then bake it for 35- 40 mins. But keep an eye after 30 mins on it as baking time may vary oven to oven.
I baked on convection mode for 36 mins.

Check it with knife or skewer by inserting in middle of cake ,for doneness. If knife/skewer comes out clean then cake Is done otherwise bake for some more minutes.

Let it sit for 5-10 mins then invert on wire rack and let it cool completely.

Its so soft and moist cake that you cannot have just one piece.

*You can also use half the quantity as I made bigger cake as had four big bananas in hand.

Enjoy this scrumptious Cake and do share your experience with me. Your valuable comments and suggestions are always welcomed, they meant a lot.

Happy cooking....

MANGO SEMOLINA EGGLESS CAKE

Hello everyone

Being king of fruits, mango really justifies its honour. We can use it in so much way . I am having lots of mangoes sitting in my fridge that's why for using it generally I used to make mango shakes for my kids, as my fussy eater too like it. But making same stuff again and again is so boring. So break this boredom I made mango shrikhand few days back and it turned out superbly yummy that everyone relished it to the core. Now again question arose what to make next 🤔. Then idea of baking a mango cake came but in  some different way as I made normal mango cake last month. Tried this semolina mango cake and it turned out so soft and moist that it got finished in no time. My lil fussy eater too loved it. 

Stepwise recipe is given below. Do try and don't forget to share your experience with me☺️

MANGO SEMOLINA EGGLESS CAKE

Serves: 4-5 

Time: 50 mins.

Ingredients 

1 1/4 cup semolina/ Rawa/ sooji

1 big ripe mango, peeled and sliced

1/2 cup sugar

1/4 cup oil

1/2 cup milk

1 1/4 tsp baking powder

1/4 tsp baking soda

Pinch of salt

Few drops of yellow edible color ( optional)

Some sliced almonds to sprinkle

Method: 

First of all mix semolina, baking powder, baking soda and salt together. Keep aside for later use. 

Take baking mold of your choice, Grease and dust it with flour. Line it with butter paper ( optional) and keep aside.

Take mango slices and sugar in blender jar and blend to nice creamy puree. It will yield approx 1 cup of puree.

 Now add oil and milk in it and again blend to get smooth and fluffy batter. 

Pour in a big bowl, now add dry and wet ingredients together and fold to make lumpless smooth batter. 

Pour batter in baking mold, tap a little. Now sprinkle sliced almonds all over it. Let it rest for 5-7 mins.

Now bake it in a preheated oven at 180 degree C for 30-35 mins. Mine took exactly 35 mins but keep your eyes on it after 25 mins as different oven have different baking time. 

Keep checking with a tooth pick or knife by inserting it in middle of cake. If tooth pick comes out clean then your cake is done otherwise bake it for few more minutes. 

Now take your cake out of oven and let it sit for 5 mins. Demold and let it cool on a wire rack. 

Slice and serve with a cup of tea or pack it in your picnic basket. Ideal for travel snacks and kids tiffin too. Bake this super easy soft and moist cake any time and enjoy.

**Never over bake your cake. It makes cake very dry and chewy. So keep checking.

**Your cake batter should neither be runny nor too thick. So add milk as required , don't pour all at a time , add half at one go. If you feel your final batter is too thick then add remaining milk and fold to get right consistency. As it depend on consistency of mango puree you are using. Mine was nice thick so I used all milk. 

* you can also use tutti fruity, cherries or any dryfruits to make your cake more rich and palatable. I skipped as my lil one hates any additional crunch in his cake😁.

* you can increase sugar too as I made mild sweet. Sugar also depend on sweetest of mango. So use accordingly. But this much is perfect for tea time snacks.

This is so easy to bake that even a first time baker can bake without fail. Do try and pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

MANGO SHRIKHAND

Hello everyone

Mango is called king of fruits, and proves it very well . As we can use mango either raw or ripen , either for dessert or for mains. It's use is so vast and versatile that gives us so many options to experiment in our own way. Today I made a very popular, easiest yet yummiest dessert using ripen alphanso mangoes. Shrikhand , is made in many flavors and I can say it tastes best in each and every one. But as mango season is in it's farewell time , so thought to try mango shrikhand and believe me it's much more yummier than it looks. Just heavenly flavours, so creamy without adding any cream to it. Only four ingredients and tadaaaaa , your delicious dessert is ready to go. Even my fussy eater loved it.

Step wise recipe is given below, do try and let me know how's it turned out for you.

MANGO SHRIKHAND

Serves: 8-10

Time: 10 mins ( leaving hanging and chilling time)

Ingredients 

1 kg ( 4 cups approx.)  thick fresh yogurt/curd

4 medium size mangoes , peeled and diced ( I used alphanso)

4-6 tbsp sugar ( depend on sweetness of mangoes and sourness of yogurt)

1/2 tsp cardamom powder

Sliced pistachio and cherries for garnishing ( optional)

Method:

First of all put yogurt in a muslin cloth or fine sieve , hang it for minimum 3-4 hrs to remove excess water from it.

I did overnight and kept in refrigerator to prevent yogurt from getting sour.

Now transfer this hung yogurt in a big bowl and using hand beater or wooden spatula, beat it till nice creamy . 

Take diced mangoes and sugar in blender jar, blend till nice creamy puree is formed. 

Now transfer it to yogurt bowl. Add cardamom powder and again beat to mix everything well. Your nice creamy mangolicious dessert is ready. 

Now keep it in refrigerator for atleast 1hr before serving. It tastes best when served chilled. Scoop it in individual bowls, garnish with pistachios and cherries , serve. 

It's not only treat to tummy but soothing eye treat too. No fuss easiest dessert you can prepare for your family and guests. 

* You can use any mango as per availability, but this tastes best.

* Quantity of sugar can be increased or decreased as per your taste preference.

* You can also add some saffron strands soaked in little warm milk to enhance its flavours, I skipped as it tastes heavenly without saffron too.

* you can use powdered sugar too if have in hand. 

* *Be sure to use fresh yogurt and hang it in your refrigerator if weather at your place is hot and humid.

So prepare this easy fuss free dessert and make your pals happy. This is kids friendly recipe too. You don't have to make much effort even then the result product is yummilicious treat to everyone. 

Hope you all will like this simple delicious eye treat and will definitely give it a try. Please pour your valuable comments and suggestions, below in comments box. They meant a lot.

Happy cooking.....

NO BAKE BLUEBERRY CHEESE CAKE WITH OATS AND DATES BASE

Hello everyone

Yesterday I bought some blueberries on my daughter's demand. Though this fruit is not so often bought at my home so thought to use it in some different way too, instead of eating as it is only. Then thought why not to make its cheesecake to celebrate Father's Day , instead of making my regular cake.

But also tried to give some healthy innovative touch to its base by using oats and dates for it. My lil fussy eater too loved its creamy rich texture and relished it without much nakhrey. 

Stepwise recipe is given below, do try and don't forget to share your experience with me.

NO BAKE BLUEBERRY CHEESE CAKE WITH OATS AND DATES BASE

Ingredients 

2 lt milk 

2 tbsp lemon juice or vinegar 

1/2 cup fresh strawberry blueberries 

1 can condensed milk ( 400 ml)

8 gm agar agar( China grass)

1 cup water

1 1/2 cup oats

1/2 cup deseeded soft dates 

Some blueberries for garnishing

Method:

First of all boil milk, then add lemon juice or vinegar , little by little till it get cuddle. Then strain it in a muslin or any fine cotton cloth. Wash it under tap water to remove sourness of vinegar or lemon from cheese. Then squeeze it well and hang some where for at least 1 hr to drain excess water in it. Now your cheese is ready to use.

Meanwhile dry roast oats till little golden , take care not to burn it. Let it cool.

Now take oats and dates in mixer jar and churn to get nice crumbly dough. You can also add some butter or ghee in it, if you like ( I skipped).

Now spread it in a greased pan lined with parchment paper or use springform baking pan of your choice. Press with a spatula to get firm and even thickness base.

*You can also use biscuit base instead of oats one. Just take 20-25 plain biscuits and make its powder, add butter or ghee to it. Make crumbly dough and make base as told earlier.

Now keep it in fridge for 30 mins or in freezer for 10 minutes.

Soak agar agar strips in water for at least 20 mins. Then take 1 cup of water in a pan, add soaked agar agar discarding soaked water and boil. After boiling, lower the flame and let it simmer till agar agar get completely dissolved in water. 

Now take cheese, condensed milk and blueberries in a blender jar and churn to get nice smooth silky thick paste.

Now in cheese bluueberry mixture add agar agar liquid. Mix well and pour it on prepared base evenly. Tap the pan to remove any air bubble formed . 

 Keep the pan in freezer for 30 mins or keep in fridge for atleast 3-4 hr.  For demolding , run a clean knife along its sides so that it leave the edges of pan then carefully lift it and place on a plate. Decorate it with blueberries and Cut in desired shape and serve chilled. 

I made some heart shaped cheese cakes from same mixture in chocolate mold to decorate my cake, you can also make or skip .

 

**Be careful with agar agar, as it can set at room temp too. So don't keep it for long after cooking other wise it will set itself. Always dissolve it when everything is ready.

This is so creamy and scrumptious desserts that can make you star of any party you are hosting. Just try once you will never regret. 

Hope you all will definitely give it a try and pour your queries, comments and suggestions ,they meant a lot to me.

Happy cooking....