Flavour Diary: Eggless

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Stuffed Bread Rasmalai | Easy Indian Dessert Recipe | Flavour Diary

Today's recipe is quick and simple to make dessert recipe with little prep. This can be made a day head and store it in fridge and can be served to yourself or guest.Stuffed bread can be stored in air tight container in fridge and the flavoured Milk is stored in another container and while serving keep the stuffed bread in the bowl and pour the flavoured milk and serve.Bread Rasmalai tastes best when it is served chilled.
This month MFB challenge is to make recipes for Eid. Traditionally for this Eid Ul Fitr Crown recipe is Sheer Khurma at our place and followed by Dahi Wada to serve the guests, who come to meet after Eid prayers. Sometimes we also serve Kubani ka Meetha, Shahi tukada and for savoury puffs, biscuits and any bite size samosa's for a change. And today's Stuffed Bread Rasmalai is one more recipe added to Sweet Dish list. The only time taking part for this recipe is prepare paneer and if you skip making panner and use koya(1/2cup) instead then its a 15min cooking time recipe serving 6+ people.Check out the ingredients and steps below.

Sit back and Enjoy watching how i made it 👇

Level: Easy
Cook Time:25mins
Straining Time: 30 mins

Cooling Time: minimum 30 mins
Serves: 6+

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Flavoured Milk
Milk: 2 cups(500ml)
Evaporated Milk: 1 tin (410 ml)
Sugar: 1/2 cup (to taste)
Safforn /kesar : 1 big pinch
Cardamom Powder: 1/2 teaspoon
Chopped Dry Fruits: 1/3 cup (As desired quantity)

Stuffing
Milk: 1 ltr
Lemon Juice: 2 tablespoons
Custard Powder: 3 tablespoons
Cardamom Powder: 1/4 teaspoon
Milk Powder: 3 tablespoons
Milk : few tablespoons

Bread: 6+ bread slices

Directions

Preparing Stuffing:
Bring milk to boil and turn off the heat and let it rest for 5 mins and then add lemon/lime juice and turn the heat one and keep stirring. The whey gets separated from the solids in 3-4 mins.Take muslin cloth and drain the whey out and run under cold water for 2-3 secs. Squeeze out the excess water, hang it to the tap or keep it under some heavy weight for 20 mins or so.
Now take a pan and add paneer,sugar, cardamom powder, milk powder and milk and cook until all well combined and the forms lump. keep it aside for cooling.

Preparing Flavoured Milk:
Soak Saffron in 2 tablespoons of warm milk and keep it aside.
Take a thick bottom pan and add milk and bring to boil and then add Evaporated Milk cook for 5 mins.
Now add saffron milk, cardamom powder, sugar, chopped nuts and cook for another 5 mins and keep it a side for cooling.And then keep it in fridge for chilling n until served. Take the malai (top milk layer) aside and use it while serving.

Serving:
Cut each bread slice in 4 small circles. Wet the sides of the circles with little water. Take one circle add the 1/4 teaspoon of stuffing, cover this with another bread circle and seal it by press the sides. Do this for rest of the bread circles.
Now for serving, take two stuffed bread circles in a bowl and then pour the flavoured milk on top such that both the bread circles are covered with milk. And garnish with malai (this is optional step)

Note:
Smaller the Stuffed bread circle greater is the taste.
For stuffing you can use koya/mawa instead of paneer which will reduce the time n energy.

#StuffedBreadRasmalai is going to be part of #MFBC19

An InLinkz Link-up

Today's recipe is easy to make stress free and quick way of making halwa. This halwa is goodness of health except the sugar part but you can replace sugar with jaggery to make it more healthier version. I love to experiment different combos of ingredients and that's how my ABC recipes have come up. You known i am regularly irregular in posting recipes because of extra activities in day to day work. This halwa is healthy and tasty to gobble up just like that or you can sandwich between breads and have it in breakfast or snack.

Check out the ingredients and steps below ... and if you enjoy watching the making then click on the video below.

Level: Easy
Prep Time: 15 min
Cook time: 15 mins
Serves: 4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Butter/Ghee:2 tablespoons
Apple: 2 cups(grated)
Beetroot: 2 cups (grated)
Coconut: 1 cup (grated)
Sugar:1 cup(to taste)
Milk Powder:1 cup
Cardamom pods crushed:2 (or 1/4 teaspoon of cardamom powder)
salt:1/8 teaspoon
Crushed dry fruits for garnish

Directions

Peel and grate Apple,beetroot and coconut.
In a pan add ghee/Butter and add grated apple,beetroot and coconut fry until all water dry's out.
Now add milk powder and sugar mix well and cook until sugar melts completely.
Add salt and crushed cardamom pods or powder to the mixture and cook for another minute.
Garnish with crushed dry fruits and serve....yum

You may also like:

Beetroot Fry Poriyal

ABC Salad(Avacado Black beans Cucumber Salad)

ABC Soup (Almond Broccoli Coriander Soup)

Beetroot Kesari sheera

Easy and Simple to make Chocolate Cake with No Eggs and No Butter going in and needs no special equipment for making it. Check out ingredients and procedure in written below or simple click on the video below.

I adapted this recipe from my blogger friend Sujata dee blogging at BatterupwithSujata . She has got whole lot of wonderful healthy recipes in her blog ...if you are health conscious or want to include some healthy ingredients in your diet then do check out her blog.

You might be interested in other Chocolate recipes like
Whole wheat Chocolate Banana Bread
Chickpea Chocolate Cake
Chocolate Sponge Cake
Eggless Whole Wheat Ragi Chocolate Cake
Butterless Chocolate Cake

Serves: 12
Level: Moderate

Prep time: 10 mins
Cooking time: 40-50

Ingredients

For Cake.....

All-purpose flour/Maida - 360gms

Sugar - 280gms

Unsweetened cocoa powder - 30 gms

Warm Milk - 500ml

Oil - 250 ml
Vinegar - 2 tablespoons

Baking powder - 1 teaspoon

Baking soda - 1 teaspoon

Vanilla essence - 2 teaspoons

Directions

Preheat oven to 350°F / 180°C .Grease and flour 9 inch, round, cake pan; cover bottoms with waxed paper.

Sift together the dry ingredients ;flour, cocoa powder, baking soda, baking powder and salt and set aside.

Mix Milk and Vinegar and keep a side.

In a large bowl, whisk in Oil and sugar.

Add Flour and Milk mixture alternatively and vanilla essence to the Oil sugar mixture and beat until well incorporated.

Pour batter into prepared pans. Bake for 40 to 50 minutes, or until toothpick inserted in Center comes out clean.

Cool pan on wire racks for 10 minutes. Loosen edges, and remove cakes to cool completely.

carrot coconut milk kheer pudding recipe

The whole week ran away and me still deciding what to make for this weeks foodiemoday coconutmilk challenge. And last night i was randamoly asking my hubby what he would like to have and i gave him a bundle of ideas what all i can make using coconut milk and you know what he simply said make some kheer out of it. And i was like kheer...hmmm that was not on my list though, for keeping up his word, today recipe has come up but with added goodness of carrots.
Today's recipe is easy and quick to make if you already have coconut milk at home, i used store bought canned coconut milk.I made in no time less than 30mins and clicked them beautifully but then not so good thing happened. When i copied the pics and i pressed some shortcut on keyboards ...tadaaa...i lost the pics from the camera and also on laptop. I was hungry so ate my portion too before coping and i should thank god that i kept hubby's portion a side, so then i again clicked somehow in hurry burry but happy with the pics... i felt everything happens for good and bad experience give you some good lesson ....
How did kheer tasted: If you are coconut lover then surely you will love it.... it was creamy coconutty and yummy

You may also like
Chawal Ki Kheer ( Rice Pudding)
Sheer Khurma
Madgane konkani dessert

Level: Easy

Total time: 20-30 mins
Serves: 2-3

1 cup = 240 ml

1 tablespoon : 15 ml

1 teaspoon: 5ml

Ingredients

Coconut Milk : 1 tin (Approx 500ml)
Carrots: 200gm
Brown/white sugar: 3 tablespoons(to taste)
Cardamom powder: 1/4th teaspoon (or use crushed pods 4)
Semiya/vermicelli : 2 tablespoons
Water: 1 cup
Pistachios, desiccated coconut for garnish

Directions

In a pan add water and clean chopped carrots and boil it for 7-10 mins until the carrots are almost cooked. Separate the carrot and water (Reserve it) and blend the carrots roughly.
In another pan heat the coconut milk, when it starts boiling turn the heat to low and then add carrot puree, sugar and cardamom powder/crushed cardamom pods and bring the mixture to boiling point and turn the heat to low . Now add vermicelli/semiya and cook for 5 more mins on low until the vermicelli/semiya is cooked. Check the consistency if required add reserved water from boiled carrots or add more milk. And once again bring to boil and the heat off.
Garnish with pistachios , desiccated coconut and enjoy chilled or warm.

Tips

You can use white sugar instead of brown sugar.... i used brown sugar to get some caramel flavour.
If you don't have coconut milk then simply use full fat normal milk instead.

#CarrotCoconutMilkKheer is going to be part of 86 #foodiemonday #Coconutmilk #bloghop recipes

Today's recipe is interesting and unique way of having Black Seeds/Nigella Seeds/ Kalonji(hindi). Black seeds/Nigella/ Kalonji has many health benefits. They are rich of unsaturated important fatty acids, antioxidant, powerful immune booster. Even though they are bitter they are used in different cuisines in different ways from seasoning spices for salads,savory, soups,dips and bread…
And Palestine Cuisine has unquie way of using up bitter Black Seeds Paste (qizha) in a pie form which is quite unusal. When i saw this on web i wasn't sure whether i should give it a try or not, My mind was giving me lot many excuses for not making it like i don't have qizha paste and i don't know if that paste exist in near by grocessory but then my sweet tooth heart was telling me give it a go by making that paste at home and test the pie ....
I got to know that qizha paste is made out of sesame and nigella seeds but don't know whats the ratio of it ...so i tried it myself by using little less nigella seeds and little more sesame seeds. Check the recipe below for qizha paste.
How did Black Seed/Nigella Seed Pie tasted? If you have ever tasted black sesame seeds ladoo then its similar in taste .... if you haven't tasted then its like a soft cookie with sweet and very little bitterness in it.... I loved the taste and surprisingly my elder one too liked it.

Abu Hurayrah, may Allah be pleased with him, narrated that the Prophet (sallallaahu `alayhi wa sallam ) said: “Use this Black Seed regularly, because it is a cure for every disease, except death.” [Al-Bukhari and Muslim]

Qizha Paste Recipe(Yeilds 1/4cup ):

Ingredients

Sesame seeds: 2 tablespoons

Nigella Seeds/Kalonji: 1 tablespoon + 1 teaspoon

Oil: 2 tablespoons

Directions

Dry roast sesame seeds and Nigella Seeds and put it small strong blender and add oil to it and blend until it forms smooth paste and your Qizah Paste is ready.

[Note qizah is made with my own ratio of sesame seeds and nigella seeds and i dont really know the exact ratio and couldn't find any on net. ]

Black Seeds Pie Recipe
Recipe is adapted from here

Ingredients

all-purpose flour : 1 cup
sugar: 1/4 cup
oil: 1/4 cup (preferred olive oil but used sunflower oil)
semolina: 1/2 cup
Qizha paste:1/4 cup (check above for recipe or you can use store bought which is more draker in colour)
warm water:1/2 cup
Baking powder:1/4 teaspoon
Baking soda: 1/8 teaspoon
Almond, peeled & cut to halves for decoration

Sugar Syrup: (cook sugar and water until sugar dissolves and water gets little thickens)
Sugar: 1/4 cup
Water:1/4 cup

Directions

In a pan, dry roast flour over medium heat and stir frequently until it turns lightly gold (approximately 10 minutes). Leave aside to cool slightly, and sift it .
In A medium bowl mix the sifted-roasted flour with Semolina , b.powder ,and b.soda.
add oil and Qizha paste and rub with hands tell the semolina absorbs all the liquids. Dissolve sugar in warm water , add it gradually to Qizha mixture and knead the dough until it is smooth and well mixed.
Now ,Lay the dough into 7 inch pan. Using a knife, cut the dough into small desire shaped treats, garnish with almonds.
Place the pan in the lower level of the oven at (180 degree C) for about 10 to 15 minutes until it gets crispy from the bottom then roast the top for 5 to 10 minutes. Place out of the oven, add sugar syrup over the cooked pie and let cool before serving.

#BlackSeedsPie is going to be part of 85 #foodiemonday #NIgellaSeedsRecipes #bloghop recipes

Try other Yummies

Few years ago when i tried these biscuit at my friend's place which was super buttery, mouthwatering , succulent and addictive.Yes it's super addictive...from then to now these are one of my favourite biscuits. Whenever i buy these shortbreads, it's for sure that major part of the pack is safely stored in my tummy ...yum...These shortbreads were in todo list for so long that whenever i buy them i just remember that i should replicate them at home...as these are easy to make and needs quite few ingredients...The texture of these shortbread is flaky, soft, and the ground rice gives the stiffness and gives little grainy texture.
Scotland is beautiful country to visit in anytime of the year...beautiful highlands, Lochs and historic places like Edinburgh. If you have good weather then go on tour bus in edinburgh and glasgow which has both Old and new architectures will amaze you.If you visit Scotland do make sure you gobble up some shortbreads and pack few or as much in your travel bag to enjoy them back home.These shortbreads are scottish specialities and the recipe is adapted from here which is well known grocery store in UK. I have baked them traditional way in a round pan...with no fancy cutters or without any flavouring. But you can use fancy shaped cutters also but make a note that baking time varies.And you can even dip it in chocolate or flavour it lemon or orange zest.
Living in scotland for more than 2 years and feeling proud to share a traditional scottish recipe for the first time :)

Prebaked Scottish Shortbread

Textured cloth in pic is scottish dress pattern cloth.

Level: Easy

Bake time: 45 mins
Prep time: 10 mins

Makes:8 wedges (7 or 8 inch round tin)

Ingredients

Butter:100 gms + greasing the tin
All purpose flour/Maida: 175gms
Sugar: 50gm
Ground Rice* : 2 tablespoons
Salt a pinch
* soak rice for few hours, drain water and let it dry on cloth and blend to powder(grainy texture).
Directions

Grease the baking 7" or 8" round pan.
Preheat your oven at 150C for 10mins.
In a bowl add butter and sugar and blend until pale and fluffy.
In another bowl add All purpose flour,rice flour and salt and whisk to mix well.
Add flour mixture to butter mixture and stir until well incorporated. Mixture at first will be crumbly but after sometime the mixture comes together.
Press down the mixture in the cake tin and smooth into even flat layer(make use of back of the spoon or hand).
Pinch the sides and mark into pieces using knife but don't cut through. Prick the top with fork.
Bake for 40-50 mins, shortbread will be slightly coloured, turn off and let it cool completely and cut the pieces.

Tips
Always use softened butter and cream together butter and sugar until creamy and fluffy.
You can buy ground rice from the store or if not available make it at home or simply use rice flour but the ground rice gives the grainy texture to the shortbread.

Scottish Shortbread is going to be part of 49 #foodiemonday #CookieRecipes #bloghop recipes

You might be interested in other recipes using 5 or under ingredients...here are few to list

Hyderabadi Chaney Ki Dal

Beetroot Lassi

Fried Icecream

Chinese Scallion Pancake

Beetroot Dosa ( South Indian Beetroot Pancakes)

Hyderabadi Shahjahani Meetha ( Tamatar Ka Halwa)

Dry Garlic Chutney

Kala Chana Sundal(Black Chickpea salad)

Anjeeri Kalakand Indian Milk Fudge kalakand Recipe

Kalakand is one of my favourite dessert hmmm may be all desserts are my favourite, can't decide which one is my most favourite...may be jalebi or halwa or sheer khurma or rasgulla or .....so on. But in Kalakand i love the Anjeer Kalakand the most..I love those tiny bits/seeds of Anjeer/Dry Fig in my kalakand with grainy texture...chewing them is like heavenly feeling.
Basically Kalakand is made with full fat milk and is smooth and grainy in texture. That grainy texture comes from freshly made paneer and smooth texture from the milk. You can add your favourite fruit puree and flavour it with cardamom or rosewater or any flavouring.Today's recipe is made from scratch it means no shortcuts, needs time and but you can relish it to full extent....one good thing is you can do parallel steps like soaking of Anjeer, boiling milk for paneer and boiling milk for kalakand at a time and wide up in 40 - 50 mins...You can make Anjeer kalakand with fresh Anjeer too check tips, but i like dry Anjeer version.
Here are few recipes using dry fruits which you may like it

Shahi Meetha Paratha

Khubani ka Meetha (Dry Apricot dessert)

Stuffed Dates

Level: Medium

Total time: 40-50 mins

Makes:12-14 slices
1 Cup = 250ml

Ingredients

Milk: 1.5 liters (or 6 cups)
Dry Fig/Anjeer: 8
Lime/lemon Juice: 1-2 tablespoon
Sugar: 2-4 tablespoons(to taste)
Cardamom/Elaichi Powder: 1/4 th teaspoon
Butter/Ghee for greasing

Directions
Make Paneer:
In a bowl add 3 cups(750ml) of milk and bring it to boil. Turn off the heat and add lime juice and mix well. Turn the heat on to medium heat and keep stirring the milk after some time the paneer/milk solids separated from the whey.
Drain the water using muslin cloth and squeeze the excess water out.keep a side.

Make Fig Puree:
In a small bowl add dry figs and add hot water to immerse the fig in and keep it aside for 20-30 mins and then blend to puree with little or no water.

Make Kalakand:
Take wide heavy bottom pan and remaining milk(3 cups/750ml) and bring it boil on high heat and keep stirring in between and continue to boil milk until it becomes 1/4th quantity of it.

When milk is 1/4th of its quantity then add paneer, fig puree, sugar, cardamom powder and mix well. On high continue cooking until all water is absorbed and the mixture comes together.

Take a pan/plate and grease the butter/ghee and spread the mixture equally on it.Let it cool down completely and refrigerate for 2 hours and then slice the kalakand in desired shapes. Keep refrigerated and enjoy for 3-4 days...if it is still left.

Tips
You can make use fresh figs to: slice and blend the figs with some water add sugar and cook the figs until the mixture comes together.Add it just like dry fig puree. Don't add sugar while making kalakand as we have already added sugar with figs.
You can also add crushed nuts of your choice along with paneer to kalakand...but i would love to enjoy as it is.