~< Irish Cream Croissant Bread Pudding >~

Serves 4

Ingredients :

1 large croissant 

1/4 cup Irish Cream 

1/4 cup Whole Milk

1/4 cup sugar

1 egg

1 tbsp butter, melted

1/4 tsp cinnamon

1/8 tsp nutmeg powder

1/2 tsp vanilla extract

Vanilla sauce 

4 tbsp heavy cream

2 tbsp sugar

2 tbsp brown sugar

2 tbsp butter

1/2 tsp  vanilla extract

Recipe :

1. Cut croissant into bite sized cubes and layer them onto your baking dish.

2. Whisk together the eggs, cream, milk, sugar, butter, cinnamon, nutmeg, and vanilla extract.  Pour it over the bread gently pressing the bread down into the mixture. Let the mixture sit for about 30 minutes, this allows the bread to soak up the custard. (Do not skip this soaking step)

3. Bake for 50-55 minutes or until the top is browned and the pudding is set.  Let the pudding sit for 15 minutes before cutting.

4. For the vanilla sauce combine butter, sugar, brown sugar and cream in a small saucepan.  Heat over medium heat stirring constantly until the mixture coats the back of a spoon. It will bubble a lot so it needs constant stirring.  Remove from the heat and it let it cool for 10 minutes before stirring in the vanilla. 

5. Drizzle the hot sauce over the warm bread pudding.

Notes :

1. Irish cream can be replaced with heavy cream or even whole milk. 

2. I like add the vanilla sauce to each slice as it is served.  This prevents the pudding from getting soggy and leftovers taste just like the day I made them.

~< Instant Pot Mulligatawny Soup >~

Ingredients :

1 cup soaked Masoor dal

3 Celery stalk, diced

1 apple, diced 

1 medium onion

2 Jalapeno 

5 cloves garlic

1 tsp ginger paste

6 fresh curry leaves

2 bay leaves

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala

1 tbsp olive oil

1 cup unsweetened coconut milk

1/4 cup cilantro, finely chopped

2 tbsp lemon juice

4 cups water

Salt to taste

Directions :

1. Turn IP in medium saute mode. Add oil, bay leaf and onions. Cook till onion turn pink. 

2. Add jalapeno, curry leaves, ginger, garlic. Mix and cook for 2-3 minutes.

3. Add  apples, celery and all the spices and salt. Add lentils. Mix well. 

4. Add water and pressure cook on high for 12 minutes and let the pressure release naturally. 

5. Take out bay leaf. Puree soup with a hand blender. 

6. Add coconut milk and saute for few minutes. Turn off IP. Add cilantro.

7. Squeeze in the lemon juice right before serving. 

Optional :

 Add half cup of cooked rice or quinoa along with coconut milk.

~< Eggless Gulab Jamun Cupcakes >~

 

 

Ingredients :

 

Makes 12 cupcakes

 

For the cupcake batter ~ 

 

3/4 cup gulab jamun mix (Gits / MTR)

3/4 cup all purpose flour

3/4 cup sugar

1 cup milk at room temperature

1 tbsp rose water

1/4 cup butter, room temp

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp cardamom powder

1/2 tsp crushed saffron

 

18 small sized gulab jamuns

 

 For the icing :

1/2 cup butter, room temp

2 cups icing sugar

1 1/2 tbsp Thandai Masala 

2 tbsp milk

1 tbsp Rose water

1 tsp vanilla 

 

 

Recipe :

 

1. Preheat oven at 350 F.

2. Mix all the dry ingredients for the batter together. Make sure everything is well combined.

3. Now add all the wet ingredients (milk, butter, rose water) and mix with a hand whisk until you have a smooth batter. Make sure there are no lumps. Do not over mix.

4. Line the cupcakes pan with cupcake liners. This batter will make 12 regular sized cupcakes. 

5. In each mold add 1 tbsp batter  and then drop 1 gulab jamun in the centre. (see pictures).

6. Now fill all the mold equally with the remaining batter. The mold should be filled almost 3/4 of the way and not till the brim. 

7. Bake for around 30 minutes and do the toothpick test.

 

 Prepare icing :

1. Bring butter to room temperature, it should be soft but not a runny liquid.

2. Cream butter using an electric whisk/ hand mixer until smooth and fluffy.   

3. Now mix in the sugar slowly and continue whisking, until fully incorporated. 

4. Add in milk, rose water, vanilla and thandai powder and beat for a few more minutes until the desired smooth spreadable thickness is achieved.

 

If using an electric whisk/ hand mixer, icing should be ready in leass than 10 minutes. If doing by hand it can take longer, but would be a good arm exercise ;) ! 

 

Final assembly : 

 

1. OPTIONAL : Let the cupcakes cool for 10-15 minutes. Then poke a few holes on the top using a tooth pick. Now pour in a teaspoon of gulab jamun sugar syrup into each cupcake. The syrup will be absorbed by the sponge within a few minutes. This makes the cupcakes more moist and adds in a real nice flavour. However, if you are watching your sugar, this step can be skipped.

2. Pipe the icing on top of each cupcake, this will also hide any poke holes that were made in the previous steps. 

3. Decorate with half cut upside-down jamun on top. 

~< Super quick black bean patty (with oats) >~

Ingredients :

1 can black beans, drained and rinsed or use 1 1/2 cups cooked black beans
2 medium cloves garlic
1 small onion
1 small potato, boiled & peeled
1/3 cup corn, boiled
1 jalapeno, finely chopped
1/3 cup walnuts
1/3 cup cilantro
1/2 cup (50 grams) old fashioned rolled oats
1/2 tsp chili powder
1/2 tsp chili powder
1 tbsp soy sauce or tamari
1 tbsp lemon juice
1 tsp maple syrup
1 tablespoon oil for cooking
Salt to taste

Directions :

Make burgers using food processor

1. Add the garlic, jalapeno and cilantro to the bowl of a food processor and pulse until finely minced.
2. Add onions, and then pulse until chopped small.
3. Scrape down the sides, and then add the oats, walnuts, chili powder, tamari, lemon juice, salt and maple syrup. Process into a fine texture that looks like breadcrumbs.
4. Measure about 1/2 cup of the black beans and set it aside. Add the remaining black beans to the food processor along with the potato.
5. Scrape the mixture into a bowl and fold in corn & the reserved 1/2 cup of beans. Set the mixture aside for 5 minutes so that the oats have a chance to absorb any excess moisture in the mixture.

Make burgers using hand

1. Mince garlic & jalapeno. Finely chop onion, walnuts and cilantro.
2. In a wide bowl, mash the black beans & potatoes with a fork.
3. Stir in the powdered oats, corn, ingredients from step 1, chili powder, salt, tamari, lemon juice, and maple syrup. If the mixture does not hold together, mash the beans a little bit more.
4. Set the mixture aside for 5 minutes so that the oats have a chance to absorb any excess moisture in the mixture.

 

Cooking burgers

1. Divide the burger mixture to 4 equal portions & form a round patty with each portion, firmly molding and pressing the mixture together so that it does not fall apart.
2. Cook the patties on a skillet over medium-low heat using a little oil for both the sides. The patties should be firm and browned on both sides. It will take about 4 to 6 minutes on each side.

~< Rose Sandesh stuffed with gulkand >~

Makes 15-18 sandesh

Ingredients :

15 oz Ricotta cheese full fat
1/2 cup full fat milk powder
1/2 cup Sugar
1 tbsp Ghee
4 tbsp Rose syrup
1/4 cup Roughly chopped Pistachios **
4 tsp Gulkand **
2 tsp rose water, optional


Directions:

1. In a bowl mix ricotta cheese, milk powder, rose syrup and sugar. Mix until everything is well combined and there are no lumps.

2. In a pan add melted ghee and then the ricotta mixture. Turn on the stove and cook on medium for 18-20 minutes. Keep stirring every few minutes. In the end you want the mixture to leave the sides of the pan.

3. Remove from the stove and keep the pan on a cooling rack.

4. Optional step - add rose water and mix it well.

5. Leave the mixture in the pan and let it cool for a 15-20 minutes. The mixture thickens when it cools.

6. Meanwhile prepare the gulkand stuffing. Chop pistachios and mix it in gulkand. (If your gulkand is a little dry then add a few drops of water and zap it in the microwave for 15 seconds. ) 

7. When the sandesh mixture is cool enough to handle, grease you hands with a little ghee and shape the sandesh into discs or cubes.

8. Take 1/4 tsp of gulkand mixture and stuff it in the centre of the sandesh.

This is a really quick and easy dessert recipe for a potluck or dinner party. Not too sweet ( almost healthy ) and and looks quite fancy too !


** Note : The gulkand stuffing is optional. They taste good without the stuffing and literally melt in the mouth. You can just add a simple criss-cross design with a fork and they'd look pretty too. See picture below.

 

~< Veggie Lasagna >~

Serves 8-10 

Ingredients :

Bake ready lasagna sheets - 1 pk
Marinare / Pasta sauce of choice - 24 oz jar
Boursin Garlic and herb cheese - 1 pack (optional)
Mozzarella / Cheddar cheese, shredded (approx 3 cups)
Ricotta cheese - 24 oz
1 Zucchini - diced
1 Bellpepper - diced
1 Onion - chopped
1/2 cup Frozen Corn
3/4 cup Frozen Peas & Carrots
Frozen spinach
1 egg
2 tbsp italian seasoning
1 tbsp chilli flakes
2 tbsp Extra Virgin Olive oil
Freshly ground pepper to taste
Fresh basil
Salt


1. Preheat the oven to 425 degrees Fahrenheit.
2. To prepare the filling

•  Heat olive oil in a large skillet. Add onions, bell peppers and salt. Cook, stirring every couple of minutes, until the onions turn slightly pink. 
• Meanwhile defrost the frozen veggies. Soak corn, peas and carrot in water and microwave them in a microwave-safe bowl for 4-5 minutes.
• When the onions are done add Boursin cheese, the microwaved veggies, zucchini and thawed spinach. Cook, stirring frequently, until the spinach has wilted. Turn heat to medium-low. Season with black pepper, red chili flakes and italian seasoning. Cover lid and let it cook for 7-8 mins.
• In a bowl mix 1 egg and ricotta cheese until well combined. Add this ricotta-egg mix to the veggies. 
• Your filling is ready !

3. Now let's prepare the layer :

• Spread 6 oz Rao's sauce  (1/4th of the jar) evenly over the bottom of a baking dish. Layer 6 lasagna noodles on top (snap off their ends to fit or overlap their edges as necessary | Also, remember that the lasagnia sheets expand when they cok so leave space in the baking sheet accordingly). Spread half of the cottage cheese mixture evenly over the noodles. Top with 6 oz Raos sauce, sprinkle a few drops of water, then sprinkle1 cup shredded cheese on top.
• Top with 6 more noodles, followed by the remaining cottage cheese mixture, Raos sauce. Sprinkle 1cup shredded cheese on top.
• Top with 6 more noodles, then spread remaining Raos tomato sauce over the top evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.
• Assembling is done !

4. Cover the baking dish with aluminium foil and bake for 25 mins. Then remove the cover and bake for another 5-10 minutes until the cheese on top has brown spots.

5. Remove from oven and let the lasagna cool for 15, so that it has time to set and cool down. Sprinkle basil over the top, then slice and serve. (Optional : drizzle balsamic glaze on top.)


Specific brands I used :

- Barilla Bake ready lasagna sheets -
- Rao's Homemade Arrabbiata Sauce - 24 oz jar
- Boursin Garlic and herb cheese - 1 pack
- Kerrygold reserve cheddar cheese - 0.5 lb block, shredded (approx 3 cups)

~< Mango pico de gallo >~

Ingredients :

1 mango, small cubes
1/3 cup finely chopped red bell pepper
1 jalapeno, seeded & minced
1/4 cup red onion, finely chopped (optional)
1/4 cup cilantro and/or mint, finely chopped
4 tbsp lemon juice
1 tbsp Sriracha / red chili sauce
1 tsp honey
1 tsp cumin powder
Salt to taste







Directions :

In a large bowl combine all the ingredients and mix well.  Cover and refrigerate.
Serve with tortilla chips, on tacos or a salad.