EGG-LESS BISCUIT PUDDING / BISCUIT CHOCOLATE PUDDING

Chocolate biscuit pudding is very easy and quick to make summer dessert. It's smooth and creamy, melt in mouth taste and texture makes it everyone's favorite. 

I have used very basic and easily available ingredients to make it super simple, especially for beginners.


INGREDIENTS 
500 ml milk
6 tbsp custard powder

3 tbsp cocoa powder
1/2 cup (200 ml) condensed milk
1/4 cup sugar
20-25 marie biscuits (may vary depending on the size of serving dish)

METHOD

In a bowl mix together custard powder and cocoa powder in about 1/2 room temperature milk. Whisk it well so that no lumps are formed (Below picture of this mix is not clear, please excuse).

In heavy bottomed pan, mix together milk and condensed milk.  Add sugar. Bring it to boil. Add mixed custard and cocoa powder slurry. For more darker colour you can add some dark chocolate cubes.

Whisk well and keep stirring on low flame to avoid burning. Once it's thick turn off the flame.

Take large serving dish, place biscuits on base, pour chocolate custard mix, place more biscuits on top and again pour chocolate mix. Repeat the process till you have space and chocolate mix.

Top with grated chocolate and keep in fridge to set for minimum 4-5 hours.

Serve chilled.

Pictorial:

1. Mix together custard powder, cocoa powder in about 1/2 cup room temperature milk.

2. Mix together milk and condensed milk in heavy bottomed pan. Add sugar. Bring it to boil.

3. Once its boiled add custard cocoa slurry.

4. Cook till its thick.

5. Layer biscuits in bottom.









6. Pour chocolate custard mix.









7. Another layer of biscuit.

8. Keep repeating and end with chocolate custard layer. Grate some chocolate on top.

9. Top with some white chocolate chips.

10. Slice and serve.

VEGETABLE JALFREZI / MIXED VEGETABLE / RESTAURANT STYLE MIXED VEGETABLE / MIX VEGETABLE / MIX VEG

This is the one recipe I wanted to upload long time back and tried many versions of vegetable jalfrezi but my kids never liked it. This time I tried my own version and took the gravy idea from my butter paneer recipe which my kids are great fan of. 

What else kids want, a mild sweet vegetable with creamy texture. My kids simply loved it....I am sure your kids will love it too. Do give it a try. You can even make this during get-together and it works wonder when guests are call upon.

Here I deep fried potato, beans and cauliflower and cooked peas and carrot in pressure cooker for 1 whistle. I don't like to deep fry carrot as it looses it colour and taste. If you wish you can deep fry but it takes little longer time to cook so deep fry it for little longer time.


INGREDIENTS
2 medium sized roughly chopped onion
4 medium sized roughly chopped tomatoes 
2-3 bay leaves (tej pata)
3-4 cloves (laung)
5-6 peppercorns (kali mirch) optional
6-7 garlic pods

1/2 inch finely chopped ginger 
9-10 cashews
2 tbsp butter
3/4 cup water  
1/2 tsp cumin seeds (jeera)
1/2 tsp honey or sugar
1 tsp coriander powder (dhaniya powder) 
1 tsp jeera powder
1 tsp turmeric powder
some crushed kasuri meethi
salt and red chili to taste
9-10 medium sized cauliflower florets 
2 medium sized carrots
1 large or 2 medium sized potatoes
1/2 cup paneer 
1/2 cup peas
9-10 beans 
2-3 tsp oil for saute
oil for frying

METHOD
1. Heat oil in kadai or wok, deep fry potatoes, keep aside.

2. Fry cauliflower and beans and keep aside.

3. For one whistle pressure cook carrot and peas. If not done give one more whistle.

4. After frying keep all the vegetables covered for sometime, this will soften the veggies.

5. In a pan, add chopped onions, tomatoes, bay leaves, cloves, peppercorns, garlic, ginger, cashews, butter and water. Let it simmer on medium to low heat till cashews are tender and soft and water is absorbed. 

6. Once water is completely absorbed and cashews are soft, turn off the flame and let it come down to room temperature.

7. Discard tej pata and blend it to smooth and soft gravy. Add some oil in pan, add cumin seeds, let it splutter, transfer puree, add coriander powder, jeera powder, turmeric powder and red chilli. Cook on low flame for 5-10 minutes.

8. Add all the vegetables.

9. Add honey or sugar. Mix well. 

10. Cook on low flame for 5 minutes or till masala is well incorporated in gravy.

11. Serve hot with chapati.

Pictorial:

1. Chop beans.

2. Carrots.
















3. Cauliflower.
















4. Deep fry potatoes.
















5. Cauliflower and beans. Keep them aside and cover.














6.  Boil carrot and peas using just little water and give 1-2 whistles on high to medium flame.
















7. After one whistle.  













8. In pan, add onion, tomato,tej pata, cashew, cloves, peppercorns, ginger, garlic and butter with water.















9. Cover and cook till cashews are soft and tender.

10. once water is completely absorbed and cashews are soft, blend into fine paste.

11. Add some oil in heavy bottomed pan, add jeera and let it splutter. Transfer puree in it, add turmeric, coriander powder,  red chilli powder and salt. Saute for 5-10 minutes on low flame.

 






12. Add all the veggies.

 






13. Mix well and add honey.

 14. Add some crushed kasuri meethi.














15. Add some freshly chopped coriander leaves.

 























16. Serve hot.

COCONUT CHOCOLATE BARS / BOUNTY CHOCOLATE BARS

Making bounty bars at home can be really fun and exciting. This is one recipe which I wanted to make for quite a long time.

Coconut covered with chocolate makes it delectable and  favorite among kids. The best part comes with healthy coconut inside.

This can be served during children's birthday party.

 
INGREDIENTS
2 cup desiccated coconut powder
3/4 cup sugar

1/2 cup condensed milk
2 cups dark chocolate
4 tbsp butter

METHOD
Mix together coconut and sugar.  Add condensed milk little by little and mix well.

Make bar shape using your hand. It should be stiff but soft.

Keep it in the fridge for 1-2 hours to set it nice.

Using double boiler melt chocolate with butter.

Take one bar at a time and coat it well with melted chocolate with the help of fork.

Keep it on oven rack and let it set. In winters it will set within minutes at room temperature. During summers keep in fridge for 20-25 minutes or till it is set. 

Serve!!


Pictorial:








1. Mix coconut and sugar well. Add condensed milk.

2. Start to combine. Look at the texture, it's well combined and not getting scattered while making bars.

3. Make bars. Its solid and non sticky.

4. All done. Keep in fridge.

5. Using double boiler method melt chocolate with butter

6. Shiny melted chocolate.

7. Place oven rack on some plate or sheet.

8. Start coating bars.

9. Done.

10. Place on rack. Keep in fridge to set.

11. Enjoy!

12. Closer look!!