Crepes

 Ingredients :

1 cup all purpose flour
2 large eggs *
1 1/3 cup of milk
1 tbsp sugar1 tbsp oil *
1 tsp vanilla extract
A good pinch of salt

Yields :  20 - 24 crepes 






Directions :

1. Combine all the ingredients and whisk until a smooth batter forms. ( Or you can just put the ingredients in a blender and blitz for about 1 minute at low speed. )
2. Heat a skillet over medium high heat and grease it lightly with butter or cooking spray.
3. Pour a small scoop of batter on the pan and spread it into a thin circle. Lift the pan by the handle and rotate your wrist so the batter spreads into a thin circle.
4. Place the pan back on the heat an cook until the top of the crepe looks dry. This shouldn't more than 30-60 seconds. Flip using a spatula and cook for another 15-30 seconds.
5. Remove from pan and stack on a plate. 

*NOTE :
1. For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute. A quick and easy egg replacement, using freshly ground flax seeds !
2. You can replace oil by butter or applesauce. 

You can serve crepes in a gazillion ways. Spread peanut butter / nutella / almon butter / fruit jam inside them . Or drizzle them with honey / maple syrup / chocolate syrup / caramel sauce. I like them best with fresh fruits and whipped cream :)

Mozzarella Crescent Ring

Was too hungry to take pretty pictures after the ring was ready !

Ingredients :

2 tubes refrigerated Crescent roll dough ** (8 ounces each)

5 Mozzarella sticks string cheese **

3/4 cup shredded cheese

1 bell pepper, finely chopped

1 onion, finely chopped

1 jalapeno, finely chopped

4 cloves garlic, finely chopped

1/2 cup corn kernels

1/2 cup sun-dried tomato pesto **

1 tbsp olive oil

Salt & Pepper

Serves : 6 
Prep Time : 15 minutes
Cooking Time : 25 minutes


Directions :

1. Preheat the oven to 375 F.
2. Unroll the crescent dough and separate the triangles from each other. On a large round baking stone, arrange the triangles in a way where the thicker ends are overlapping each other, and the thin points are extending away from the center of the circle.3.  In a pan heat  olive oil. Saute garlic , add in all the veggies and cook them for a couple of minutes until they are partly cooked. Add salt and pepper to taste.
4. Spread pesto on the crescent dough. 
5. Cut each string into three equal pieces and arrange it on the ring as shown in picture.
6. Spread the veggie mixture on the ring followed by a good sprinkling of shredded cheese. Roll the dough tips over the mix.
7. Bake for 20 to 25 minutes or until golden brown. Serve hot.

**Note :

1. Crescent rolls are also called as Refrigerated Croissant dough. It is packed in a cardboard can with metal top and bottom and you basically twist it open. It is found in the fridge section with pastry / biscuit , cookie doughs. 
2. If you don't have strings of cheese you can replace them with chopped cheese cubes. 
3. You can use any kind of pesto sauce sauce or thick pasta sauce as a spread.  

Cream of Asparagus Soup

Ingredients :

1 lb asparagus
1 big onion
1 tbsp olive oil
3 cloves of garlic
3 cups of vegetable broth*
Black Pepper
Salt


Servings : 4





Directions :

1. Roughly chop asparagus, onions and garlic.  Reserve around half the asparagus tips.
2.  In a medium pot heat olive oil and cook onions until softened.
3. Add garlic and asparagus , cook until for 2-3 minutes until asparagus becomes bright green.
4. Season with salt and pepper. Pour in the broth. Simmer for 20 minutes.
5. Puree in a blender and then strain.
6. In a small pot blanch the reserved asparagus tips in salted water. (Microwave in 2 cups of water for roughly 5 minutes). You want the asparagus to be cooked but still crunchy. Drain and reserve.
7. Serve hot soup with a dollop of sour cream or greek yoghurt with a few cooked asparagus heads.

Note : You may also add a small potato to the soup. Put it in the boiling water with the asparagus and onions and make sure the potatoes are cooked before you blend the mixture.

* If you don't have vegetable broth replaced it by water.

Apricot Galette

Ingredients :

For the crust -
1 1/2 cup all purpose flour
2 tbsp granulated sugar,  plus extra for  sprinkling.
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1 egg
1/4 cup cold milk
1 egg, beaten for wash (optional)
additional sugar for sprinkling


For the filling -
5 apricots thinly sliced
1/4 cup of blueberries (optional)
2 tbsp honey
4 tbsp sugar **
2 tbsp of apricot jam (optional)

Serves 6-8



Directions :

1. Make the crust : In a medium bowl whisk the flour, sugar and salt together. Add butter and use your fingers to rub the butter and flour together such that you get sand like texture. Add milk and egg, use you hands to bring the dough together. Don't knead the dough to much , else you loose the flakiness of the crust. Shape the dough into a ball and flatten it into a disc. Wrap it in a plastic wrap and refrigerate it for at least one hour (or you could freeze it for half an hour)
3. Preheat oven at 375F. Line the baking sheet with parchment paper. Set it aside.
4. Make the filling : Mix apricots with sugar and honey , tossing well to coat the fruit. DO the same for blueberries separately. Set aside and allow the mixture to soak until the dough is ready.
5. On a lightly floured surface, roll the dough into two 6 inch circle. Trim the circle to make it clean cut if desired. Transfer the dough to the prepared baking sheet.
6. Arrange or dump the fruit in the middle , leaving  a 2 inch border all around. Gently fold the edges of the dough over the fruit and press gently to seal. Brush the crust with egg-wash. Sprinkle crust with sugar.
7. Bake it for 45 minutes or until golden brown.
8. In a small bowl add apricot jam and 1 tbsp of water. Microwave it for 20 seconds and mix it together. Brush the top of the apricots with apricot jam mixture to get that nice gloss. Serve warm or at room temperature.

** If your fruit is a little sour, you might want to add more sugar.

You can use any fruit of your choice to make galettes. For instance you can use strawberries , blueberries, blackberries , apples, peaches. I made blueberry galette as well. However since blueberries leave out a lot of juice when heated, their filling was a little different than apricot/peach. I had to add corn-strach with the fruit before dumping it onto the crust to absorb the fruit juice.

Ingredients for Blueberry filling :
1 pint blueberries
1/ 4 cup sugar **
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

Stir together all the ingredients to prepare the filling.

Baked Berry Oatmeal

A super yummy and healthy make-ahead breakfast !

Ingredients :

Dry Ingredients -
3 cups rolled oats
1/2 cup packed brown sugar *
1 1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon

Wet Ingredients -
2 1/2 cups milk
2 eggs
1 tbsp vanilla extract
3 tbsp coconut oil or butter
2 cups fresh berries *
1/2 cup golden raisins
1/3 cup chopped pecans

* see notes on the bottom



Directions :

1. Preheat the oven to 375 F.
2. Combine all the dry ingredients in a bowl. Place half of this oat mixture in the baking dish. Spread it evenly. Top with half the berries and raisins. Add the remaining oats mixture.
3. Whisk the eggs, milk, oil and vanilla extract. Pour this wet mixture over the the oats.
4. Top with rest of the berries and raisins along with chopped pecans.
5. Bake for 45 minutes or until the oats have absorbed all the liquid.

Serve warm. I like it with a splash of milk, it gives the oatmeal a creamy texture. This dish can be refrigerated for 4-5 days. Just let it cool first, then cover and refrigerate. Reheat before serving.

Notes :

1. You can replace the berries with sliced bananas. When you do so , double the amount of cinnamon and even add some nutmeg powder. It will result in a yummy banana-nut flavoured oatmeal.
2. The dish is moderately sweet. If you would like it sweeter you can increase the amount of sugar or drizzle the dish with honey or maple syrup while serving.
3. Brown sugar can be replaced with granulated sugar.

   

Date & Nut Energy Balls

Packed with loads of energy these Date-Nut laddos are super yummy and healthy with no-added sugar.



Prep Time : 20 mins
Cooking Time : 3 minutes
Total time : ~25 mins

Serving : 20-24


Ingredients : 

1 1/2 cup pitted dates
1 cup chopped nuts *
(I used almonds and  cashews)
1/2 cup raisins
1/2 cup shredded dessicated coconut
1/4 cup chia seeds, ground
1/4 cup  coco powder
1  1/2 tbsp poppy seeds (khus-khus)
2 tbsp ghee (clarified butter)

 
Directions : 


1) Roughly chop the dates and blend them in a food processor until the mixture becomes pasty.
2) In a pan heat ghee and roast poppy seeds until they turn light brown. Toss in the nuts and raisins and fry them for 2 minutes. Turn off the gas.
3) Transfer nuts and poppy seeds in a mixing bowl. Now add dates-paste along with all other ingredients into the bowl.
4) Grease you palm and knead the mixture into a dough.  Make sure everything is well combined.
5) Divide the mixture into 20-24 equal parts and roll them into small balls aka laddoos.


Note :
1) * You can use any nuts of your choice like walnuts,almond, peanuts, hazelnuts, pistachios, cashews. 
2) Pumpkin seeds and sesame seeds can also be added , unlike Chia seeds, you need not grind them.3) You can as well throw in some white / dark / milk chocolate chips.

Overnight Oats

Prep Time : 5 minute
Cooking Time : 0 mins !

Serving Size : 1

Ingredients :

1/3 cup rolled/traditional oats **
1/3 cup milk
1/3 cup yogurt
1 tsp honey
1 tsp chia seeds (optional)
1/2 cup chopped fruits
1/8 tsp vanilla extract
1 pinch of salt




Directions :

1) In a bowl (or a mason jar) mix oats, milk, yogurt, vanilla extract and salt. Cover with a lid. Refrigerate it overnight !
2) Top your oats with chopped fruits , drizzle some honey and sprinkle chia seeds !

Notes :
You can add any toppings of your choice. Does not have to be just fresh fruits. You can add granola clusters, nuts, dried fruits, jelly or even a spoon or two of nutella (yes, yes YES !), almond butter or peanut butter.

** Do not use quick oats for this recipe. You need to used rolled aka traditional oats to get the right texture.

Lemon Pound Cake

Ingredients :

For the cake

1 1/2 cup All purpose flour
3/4 cup granulated sugar
1/4 cup brown sugar **
3/4 cup greek yogurt
1/4 cup apple sauce **
1/2 cup butter (1 stick)
1/4 cup lemon juice
2 tsp lemon zest
2 tsp vanilla extract
1 1/2 tsp baking powder
3/4 tsp baking soda
3 eggs
3/4 tsp salt

For the glaze 
2 tbsp granulated sugar
4 tbsp lemon juice 

Preparation time : 15 min
Cooking time : 50 min
Makes a 9X5 inch  loaf

Directions :

1. Preheat the oven to 350 degree F. Grease and line a 9X5 inch loaf pan.
2. In a bowl whisk together all the dry ingredients except sugar. Keep it aside.
3. In another bowl whisk butter and sugar until smooth. Stir in yogurt, apple sauce, lemon juice, lemon zest, vanilla extract. Mix well.
4. Now slowly add the dry ingredients to the wet ingredients and mix until everything is well incorporated. 
5. Pour the batter into the prepared pan and bake for 45-50 minutes or until the toothpick comes out clean from the center of the loaf.
6. Meanwhile prepare the glaze. Stir together lemon juice and sugar until sugar is dissolved. 
7. When the loaf is baked, brush it all over with the glaze-syrup. Make sure you do this when the cake is still warm.
8. Serve warm or at room temperature. 

** Note :
1. If you don't have brown sugar you can simple replace it with the regular granulated sugar. Brown sugar just makes the cake more moist.
2. Apple sauce can be replaced with equal amount of oil or butter.

Oatmeal Morning Glory Muffins

These muffins are ready in less than half an hour and are under 100 calories. Made without butter or oil, these are healthy and wholesome, perfect for breakfast ! They are also completely customizable. 

Prep time : 10 mins

Cooking time : 15 mins approx

Serving size : 8 muffins 

Ingredients :

1 1/4 cup rolled oats

3/4 cup grated zucchini **

1/4 cup greek yoghurt

1/4 cup golden raisins

1/4 cup pecan pcs

1/4 cup brown sugar **

1 ripe banana

1 tsp vanilla

1 egg 
1/2 tsp cinnamon powder

1/2 tsp baking soda

3/4 tsp  baking powder

pinch of salt

Directions :

1) Preheat the oven at 375 degree F.

2) Combine the oats, bananas, yogurt, brown sugar, honey, vanilla, baking powder, baking soda and salt into a blender. Pulse 10-15 times, or until the batter is smooth. It doesn't need to be completely smooth, just well combined.

3) Mix in grated zucchini and raisins. 

4) Grease your muffin molds. Scoop the batter into the molds, 3/4th way full. 

5) Bake for 14-15 minutes or until the toothpick comes out clean. 

** Note :

1) In this recipe I have added zucchini, you can skip it and add carrots instead. Or even just chocolate chips. Mix them in the batter or just sprinkle them on top. 

2) These muffins are not too sweet, I am trying to keep a check on my sugar intake. You may add a little more sugar in the batter as per your liking or just drizzle the muffins with honey or maple syrup.
3) They taste best when fresh. You can also refrigerate them in an airtight container for upto 4 days. Microwave them for 15-20 seconds before serving.

Spaghetti with No-meat balls

A vegetarians take on the American favorite - Meatballs with Spaghetti ! 

Total Time 45 mins . Prep: 20 min Cook: 25 min

Servings :  4 servings, 16 - 18 balls 

Ingredients :

For the Veggie Balls
2 cups grated Cauliflower
3/4 cup grated boiled potato
1/2 cup grated carrots, tightly packed
1/2 cup grated zucchini, tightly packed
3/4 cup bread crumbs
2 tbsp finely chopped garlic
2/4 tbsp Cayenne pepper
Salt to taste

For Tomato Sauce **
1 cup Chunky tomato puree
4-5 cloves of garlic, minced
2 tsp Italian Seasoning
Olive Oil
Salt and Pepper to taste

Other :

Spaghetti

Parmesan 

Basil

Directions :

Veggie Balls 
1) Microwave grated cauliflower for 10 minutes. Allow cauliflower to cool down a little and then with help of a muslin cloth drain the water. You want to squeeze out as much water as possible.

2) In a bowl combine all the ingredients for veggie balls.

3) Make lemon sized balls of the prepared mixture.
4) The balls can be fried/baked/shallow fried. I've used Appam maker to keep it healthy. This way I only need to use a few drops of oil for each ball.

Tomato Sauce :
5) Heat olive oil in a pan. Saute minced garlic until light brown. Add chunky tomato puree.
6) Mix in the Italian seasoning and let it cook on medium heat for 7-8 minutes. We don't want the sauce to be too thick so add a little water if needed. 

 Put it all together !
7) Toss  spaghetti with half of tomato sauce.
8) Serve spaghetti with veggie balls on top and pour the remaining tomato sauce on top. 

Optional : Sprinkle freshly chopped basil and parmesan before serving ! 

NOTE :

** You can also use any readymade pasta sauce of your choice ! 

Strawberry Jell-O-Mousse

Ingredients :

1 package (3oz) Jello-o brand gelatin, strawberry flavour
1 cup sliced finely chopped strawberries
1 cup thawed Cool Whip whipped topping
1/3 cup cream cheese - room temperature. 

Direction :

1) Prepare Jelly according to package directions. Chill until slightly thickened.
2) Set aside 1/3 cup Jelly. Spoon remaining into 4 to 5 glasses. Chill glasses at an angle until jello is set.
3) Blend 1/3 cup unset jelly, cool whip and cream cheese together until smooth. Mix in chopped strawberries. Spoon this topping mixture into glasses of set jello. Chill until set. (Will take 2-3 hours) 
4) Garnish with whipped cream and strawberries ! 

Mango Trifle Pudding

Ingredients

For the crust :

10 tbsp crushed Graham cracker**

3 tbsp melted  butter

1 tbsp sugar

For the filling :

4 cups milk

2 tbsp lemon juice 

4 tbsp sugar

1/2 tsp vanilla extract

Other ingredients :

1 fresh ripe mango chopped

4 tbsp sugar

Directions :

For the crust

1) Mix the biscuits, butter and sugar and press the mixture evenly into trifle bowl 

2) Place in the refrigerator until firm.

For the filling 

3) Put the milk to boil. When it starts boiling, switch off the heat and let the steam out for a few minutes 4) Add the lemon juice and when it curdles, drain. Squeeze out excess water using a cheese-cloth .

5) Add sugar, 4 tbsp milk  and vanilla essence. Blend in a mixer. You'll get a thick creamy filling.  

For Caramel Shards

6) Stir sugar in a small saucepan. Keep it on medium-low heat and let the sugar dissolve. Bring it to a boil and continue stirring for 2-3 minutes or until golden brown. 

7) On a greased tray pour the caramel , tilt tray to spread evenly. Cool for an hour to set. Break into shards. Keep the shards in an airtight container. 

Arrange your pudding :

• Spread the chopped mango pieces over the crust.

• Pour the filling over the mango pieces.

• Chill for  at least 1 hour.

• Just before serving, sprinkle caramel shards on top. Serve cold. 

Note :

1) You can use any fruit of your choice to make this trifle pudding. For example peaches and strawberries will go very well in this pudding !

2) Caramel shards are optional. You can just add some mango puree on top of the filling. That also tastes very good. 

3) **Instead of Graham Crackers you can use Marie biscuits !

Cauliflower Crust Pizza

Ingredients :

For the crust -
3 cups grated cauliflower
3/4 cup shredded mozzarella
1/4 cup parmesan (optional)
1 egg
1/2 tsp Cajun Seasoning
1/4 tsp Salt
1/4 tsp Pepper


Topping -
Any veggies of your choice
Shredded mozzarella
Pizza sauce (marinara / alfredo)
oregano





Directions
1) Preheat the oven to 400 degrees .
2) Microwave grated cauliflower for 10 minutes. Allow cauliflower to cool down a little and then with help of a muslin cloth drain the water. You want to squeeze out as much water as possible.
3) Dump cauliflower into a bowl. Add cheese, salt, pepper, cajun seasoning and combine. Then add egg into the mixture and make a dough.
4) Line your pizza stone / baking sheet with a parchment paper / aluminium foil and smear it with oil (very important to grease the parchment paper ! ).
5) Use your hands to form a crust from the dough on the greased parchment paper. Pat it down thoroughly, you want it evenly spread, nice and tightly formed together.
6) Bake the crust for 10-12 minutes or until the crust starts to turn golden brown. Remove from oven.
7) Add how much ever sauce, cheese and toppings you like onto the crust. I need not give measurements for this because you know better how you like your pizza ;) ! Stick it into the microwave for another 7-8 minutes or until the cheese is melted, bubbly and slightly golden.
8) Let the pizza sit for 2 minutes before you dig in !

Note :
1) Instead of egg you can use 2 tablespoons ground flax seeds soaked in ¼ cup warm water for ten minutes. 
2) To make a white pizza use alfredo sauce. Top with your favorite toppings.
3) You can make a regular size pizza or mini pizzas. I tried both. The smaller ones look really cute and are relatively easier to make. (less patting of the dough ! )
4) Instead of Cajun seasoning you can add any Italian seasoning to the dough. Or you could just add garlic salt.

Tofu Bhurji

( aka Indian Spiced Scrambled Tofu )

Ingredients

2 cups crumbled extra firm Tofu
2 cup chopped mushrooms (optional)
1 cup chopped onions
1 cup chopped bell pepper
1 cup chopped tomatoes
2 tbs finely chopped garlic
1 finely chopped jalapeno
2 tbsp oil
1 tsp mustard seeds
1 tbsp red chili powder
3/4 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp garam masala
Chopped cilantro
Salt to taste




Directions :

1) Heat oil in a pan. Add mustard seeds and let them splutter. Add onions, mushrooms, garlic and jalapenos. Fry until the onions turn slightly pink. Don't over cook the onions.
2) Add bell peppers and saute for 3-4 minutes or until the bell pepper are al-dente.
3) Add chopped tomatoes. Mix in all the spices and salt. Fry until tomatoes are mushy.
4)  Add crumbled tofu and mix until everything is well combined. Cover the pan with a lid and let the mixture cook for 4-5 minutes on medium heat. Keep stirring the mixture in between.
5) Garnish with cilantro.

Note:
1) Instead of tofu you can use paneer or eggs to make paneer/egg bhurji
2) You don't want the bhurji to be too dry, just moist and mushy.

Cake POPs

DIY Cake Pop Bouquet !

Ingredients :

Chocolate cake, prepared (9X13 inch cake )

Cream Cheese , amount depends on the moistness of the cake. *

8-10 ounces of semisweet chocolate chips

Lollipop sticks

Sprinkles

Directions :

1) Bake any cake of your choice. I made a chocolate homemade cake, you could use a boxed cake mix also. After the cake is baked let it cool completely and put your destruction mode on ;) . The goal is to crumble the cake into fine crumbs. You can simply do it by hands (that is what I did) or you can use a food processor to do so. 

2)  Use your hands to incorporate cream cheese into the cake crumbs and combine. Add in cream cheese a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly. I used 2 heaped tablespoons of it since my cake was super moist.

3) Use a medium sized ice cream scoop and scoop out a balls of cake mixture. Roll the mixture into a tight ball and place on a plate lined with parchment paper. Repeat until all the cake mixture has been rolled into balls. 

4) Melt 2-4 ounces of chocolate chips in the microwave. Dip the tip of the cake pop sticks into the chocolate and insert into the cake balls gently, about half-way. Turn your cake pop upright and refrigerate for about 1 hour or until the coating as hardened.

 

5) Meanwhile melt the remaining chocolate in a large cup. You can either melt it in the microwave on the defrost mode or use the double boiling technique . 

6) Remove the cake balls from the freezer and dip them carefully into the chocolate until completely covered and sealed. Gently swirl and tap the cake pop over the bowl to remove any excess chocolate. Resist the temptation to swirl the cake pop in the coating. If you do, your cake pop may fall off the stick into the melted chocolate abyss. 

7) Add the sprinkles while the is still wet. It will harden quickly. Stick the decorated cake pop into a Styrofoam block to finish setting. Refrigerate the cake pops  to speed up the setting time. Cover with a clear treat bag and ribbon for gifting if desired.

NOTE :

1) You can use any cake of your choice - yellow , red-velvet, strawberry. Also, instead of semisweet chocolate chips use can use any kind of baking chocolate - bittersweet chocolate, milk chocolate or even while chocolate.

2) You may use frosting instead of cream cheese. Both act as a binding agent for the cake balls. Just that the frosting makes the pops a little more sweet as compared to cream cheese.

3) If the cake is moist , then you'll need smaller amounts of cream cheese and vice-versa.

4) If stored in a single layer in an air-tight container these pops may last for a week.

4 minute - 4 ingredients - Foolproof Fudge !

Ingredients :

1 can of condensed milk (14 ounces)
3 cups Chocolate Chips (12 ounces)
3 tbsp Butter
1 tsp Vanilla extract

Note : I used white chocolate chips to make this fudge , you can use semi-sweet chocolate morsels to make milk chocolate fudge.

Directions :

1) Line a square pan with parchment paper or aluminium foil. This helps in easy removal of set fudge.
2) Combine chocolate chips, butter and condensed milk in a large microwave safe bowl. Microwave the mixture on high for 1 minute. Remove from the microwave and let it sit for half a minute. Stir until you the chocolate is melted and the mixture is smooth. If needed, heat for another 20-30 seconds to achieve the silky smooth texture.
3) Stir in the vanilla extract. Mix well. Pour the fudge into the prepared pan. Refrigerate for two hours or until the fudge is firm.
4) Cut the fudge into the desired shape after the fudge is firm and settled.

Optional : You can decorate with sprinkles of your choice. I topped mine with MnMs ! Also you can also throw in chopped nuts ( walnuts, pistachios, hazelnuts) or raisins, strawberry fruit preserves  to the fudge mixture to add to the flavour !

Creamy Broccoli Bagels

Ingredients :

1 cup frozen broccoli florets
2 bagels
1 tbsp butter
1 tbsp all purpose flour
3/4 cup milk
4 ounces cream cheese
1/2 cup shredded cheese of your choice
1/4 pizza sauce
salt and pepper to taste



Directions :

1) Zap the broccoli in microwave for 3 minutes.
2) In a non-stick saucepan melt butter on medium heat. Stir in flour salt , pepper and milk.
3) Stir constantly until the milk-flour mixture is thick and bubbly.
4) Add cream cheese and mix it until well combined. Turn off the heat and mix in the broccoli florets.
5) Separate the linked halves of the bagel. Arrange the bagels on a baking sheet, cut sides up. Spoon a thin layer of pizza sauce  over each bagel half. Spread the broccoli-cream mixture evenly on each half. Sprinkle with shredded cheese.
6) Bake in preheated oven for 6 minutes or until the cheese melts.

Doodh Peda aka Milk Fudge in 30 minutes

Melt in mouth doodh Pedas 

Ingredients :

2 cups of unsweetened milk powder
1 can condensed milk
(or caramel flavoured condensed milk)
1/4 cup clarified butter / ghee
1/2 tsp of cardamom powder
10-12 strands of saffron
4 tbsp milk
A few coarsely chopped pistachios, sliced almonds






Directions :

1) Soak saffron strands in warm milk and keep it aside for 5 minutes.
2) In a wide non-stick pan combine condensed milk and milk powder, mix it into a smooth paste. Make sure no lumps form.
3)  Turn the flame on medium. Add saffron milk and ghee to the mixture and keep stirring until the batter becomes thick.
4) Turn the heat off as soon as the batter starts leaving the sides of the pan. Mix in the cardamom powder. The mixture will thicken more as it cools down.
5) Let the mixture cool to a temperature where you can use your hands to knead it. Now, knead it into a dough with greased hands.
6) Divide the dough into lemon sized balls , and shape your pedas. Decorate with chopped pistachios and sliced almonds.
7) Let the pedas cool for an hour before you snack on these delicious delights !

Note : A twist to the simple doodh peda would be caramel flavoured pedas. Simply replace the condensed milk with caramel flavoured condensed milk. I like my caramel pedas a little chewy , as it tastes like caramel toffee, so I cooked the batter a little longer than I would if I were making the regular doodh pedas. These taste fantastic too.

Caramel Pedas !