Sugar Free Marrie Delight

This is the recipe which you can make for those people who are diet conscious or for those who want to eat desert but with no sugar.... and you can make this desert with sugar too by adding icing sugar instead of candrel powder with remain ingrediants...

Ingrediants :
500ml dairy full cream,( olpers,milk pack, any type )
3 tablespoon candrel powder,
2 tablespoon instant Pudding mix (preferably caramel flavor otherwise any flavor will be work)
1/3 cup milk at room temperature,
2 half rolls Marrie Biscuit,
Butter for greasing.

Directions:
Whipped the cream with candrel powder, on the other hand mix instant pudding mix with the milk and whipp with the hand whisker to Combine completely. Now add this milk and pudding mixtre in 2 to 3 batches in the whipping cream and fold it with spatula to mix completely.
Now grease the pan (or the dish in which you will make the desert) with butter and put marrie biscuit layer on bottom of the dish, now pour the cream mixture and again layer the marrie biscuit and again pour cream mixture and on top sprinkle the crushed marrie biscuit and here is your creamy marrie delight is ready....
Chill it in fridge for 6 hours before serving...

Happy baking...

Nutella Swiss Meringue Butter cream

 Swiss Meringue Butter cream is normally known as the hardest thing to make for a beginner in baking due to its failure rate.Today I will share some tips and tricks with you guys to make it easy and accurate with perfect silky and smooth texture.

Tips:
1: Egg whites should be at room temperature.
2: Butter should be at room temperature but slightly COOL not COLD.
3: After whipping the egg whites it should be rest in fridge for half an hour before adding butter.
4: At first it will look like that butter and eggwhites get sepesrted  but DON'T PANIC and continue to beat on medium speed until it comes back with silky and smooth texture.


Ingredients:
5 large size egg whites,
450 gm butter,
1-1/2 cups granulated sugar,
1/2 cup Nutella,
5 tablespoons Coco powder,

Directions:
Pour egg whites in a bowl and add sugar in it. Then put the bowl on double boiler and whisk the egg whites and sugar with a hand whisker continoiusly on low flame. This will continue until sugar gets disolves, for that check the egg whites with fingers that sugar gets dissolve completely. (Here we only have to dissolve the sugar in eggwhites, not to cook the eggwhites ). After that remove the bowl from double boiler and beat the egg whites first on low speed until it gets foamy in texture then increase the speed and beat the egg whites until stiff peaks form. Wrap the bowl of whipped egg whites with cleing plastic wrap and chill in the fridge for half an hour. Now add the butter ( butter should be at room temperature and slightly cool not cold) in 4 to 5 batches while beat on medium spead. At first it will look like that it gets curdle and separate butter and egg whites but don't take off the beater and continue to beat the eggewhites and butter for 10 minutes on medium speed. Then it will come back with a smooth and silky texture, at that time you can add any flavor like vanilla, strawberry, chocolate, nutella. Here we will add nutella and coco powder and again beat for good 5 minutes.
And Voilaaa .... your Silky and smooth Swiss meringue butter cream is ready to frost the cake or cupcake.

Happy baking...

Chicken Pattie with Frozen Paratha

Today I've tried this yummy chicken Pattie with frozen paratha...and it turned out really amazing.. Basically this is a quickest and yummiest treat for every one.. because sometime most of us are out of puff pastry and for that you have to substitute puff pastry with frozen paratha...

Ingredients:
4 Frozen parathas

For chicken filling:

Boneless chicken 250gm,
Soya sauce 1 tablespoon,
Ketchup 1 tablespoon,
Salt as per taste,
Black pepper 1 teaspoon,
Musturd paste 1 teaspoon,
Oil 1 tablespoon,
Egg 1( for egg wash)
Cheese slices 3 to 4

Directions:
 Marinate chicken with soya sauce, salt, pepper, mustard paste, ketchup and let it sit for half an hour. After that in a pan heat the oil and cook chicken for 10 minutes or until it gets tender.

Now come to the filling part:

Cut half frozen paratha and make 2 Pattie from 1 in triangle shape. Fill the Pattie with chicken and put some cheese slice over it and close the Pattie with fork or with fingers by pressing the sides.
Now egg wash all patties and bake them for 10 to 15 mins or until it gets golden top.

Happy baking...

Cinnamon Rolls

These cinnamon rolls are heavenly delicious.. you can make them for breakfast, or as an evevnig snack with the great result in taste.

Cinnamon Roll:
Ingrediants:

2.5 cups all purpose flour,
1 egg,
20gm Yeast,
3 tablespoon sugar,
1 teaspoon salt,
1.5 teaspoon cinnamon powder,
100gm Butter,
3 tablespoon oil,
1/2 cup Brown sugar,
Luke warm milk for mixing.

Cinnamon vanilla topping Recipe:
4 tablespoons butter,
1/2cup icing sugar,
1 teaspoon vanilla  Essence, 

3 tablespoons milk

Directions:

Sieve flour, yeast, sugar, and salt together, then add egg, oil, milk and mix well to form a dough. Knead the  dough by rolling and folding for good 10 minutes until it becomes smooth and glossy. Put the dough in a butter grease bowl and cover it and rest it for 1 hour to be double in size.
Now take the dough out and flat it with your Palm,  sprinkle some flour and roll the dough in 1 inch thickness in rectangle shape.  Mix brown sugar with cinnamon powder. Grease the dough surface with butter and and sprinkle mixed Brown sugar, cinnamon powder on the butter surface. Then roll the dough right from one side to another so that it will looks like a roll. Now cut the roll in pinwheel shapes and put them in greased pan and let them rest for another good half an hour then bake them in a pre heated oven for 25 to 30 min or until it becomes golden in color.
Now make vanilla topping for cinnamon roll, you have to blend butter, vanilla, icing sugar, and milk together and pour on cinnamon roll. You can choose different toppings for your cinnamon roll as per your taste.

Happy baking...

Gulab Jamun ( a traditional sweet )

A lot of people have complained that I'm not sharing my recipes. Well those days I was super busy with many things, along with my studies. So now a days I'm available for sharing mine recipes. If you want mine any recipe to be shared kindly let me know in comment section. So here is one recipe...👇👇
Happy baking and Cooking...

Gulab Jamun ( a traditional Sweet )

Recipe:

Ingrediants:

1 cup dry milk powder,
2 Tablespoon all purpose flour,
A pinch baking soda,
A pinch salt,
1 teaspoon butter,
Buttermilk for mixing.

Sheera:
2 cups sugar,
2.5 cups water,
Some cardamom,
Some zafran.

Butter Milk :
1/2 cup Milk
1 teaspoon vinegar / or
Half  lemon.
Add both ingrediants and rest for 1 minute and your butter milk is ready. Use butter milk as required.

Directions :

Mix milk powder, baking soda, salt, and all purpose flour with a hand whisker. Now add butter and butter milk to make a smooth dough.. you can sprinkle some all purpose flour when kneading.. knead until it become smooth and shiny. Now make small balls with grease hands, then cover them and let them rest for half an hour.

Heat the oil with medium flame then fry these gulab jamuns on low flame until it comes out golden in color. Immediately pour all gulab jamuns in sheera and bring one boil on stove then turn the flame off and soak them in hot Sheera and letting them rest for 2 hours.

 Note: any sweet doesn't  cook on high  flame

Delicious Jalebi ( a traditional sweet)

I made this traditional Sweet called "Jalebi" for the very first time and it came out really good.. some friends have asking me for recipe, so here you go...

Recipe of Jalebi:

Ingredients :

Jalebi batter:

2 cups all purpose flour, 3 tablespoon yogurt, pinch baking soda, 1 teaspoon baking powder, pinch salt, 1 teaspoon food color, water for mixing

Sheera :

2 cup sugar , 1 cup water, some cardamom,  some zafran

Directions:

Mix flour, baking powder, baking soda, salt, and food color with a hand whisker, then add yogurt and water and mix well.. let this batter for resting for some time, mean while you can make Sheera for this. For sheera you have to cook sugar, water, cardamom,and zafran for 10 mintues or until it gets thick and looks like sheera, then remove form heat. After the sheera will be done, pour the batter in piping bag and pipe the jalebis in meduim hot oil... You can fry jalebi and immediately soak them in hot sheera for both sides.

Note: Jalebi batter should not be too thick or too thin..... it should be in right consistency for better result... 

Happy Cooking...

No bake chocolate eclair cake

This the easiest and yummiest recipe ever...

Ingredients:
Oreo cookies : 2 big packs,
Cream caramel instant pudding : 30 gm,
Milk: 150ml,
Fresh cream 400 ml

Icing sugar 3 tablespoon
Cooking chocolate: 200 gm,

100 ml fresh cream.

Directions:

First whip the cream with icing sugar until stiff peaks form then in another bowl mix milk with pudding by hand beater then slowly add this mixture with whipping cream by spatula. Now grease the square dish with butter or cake pan which is used in cheese cakes..

No crushing required of oreo cookies only seprate in netween cookies then spread the layer of oreos.

Then spread one layer of Oreo cookies then pour whipping cream layer then again Oreo cookies then again whipping cream layer and finally Oreo cookies layer . Melt cooking chocolate on other side and add frrsh crram 100 ml in melting chocolatr and whisk well then pour over the Oreo layer on top  if u want sprinkle some chocolate chips for decoration..and freeze for 5 to 6 hours and serve chill...
Happy baking...