Chocolate Peanut butter bars

We can rarely come across desserts or sweets which can be healthy too and is also less time consuming. Here is one such recipe, which is highly nutritious, easy to make and can fill the hearts of everyone who takes the first bite. It simply melts in the mouth and is too yummy for words. It is ideal fo your kids snack box. Enjoy.

Ingredients

200g digestive biscuits (graham crackers)
1/3 cup  unsalted butter, melted
1/2 cup  crunchy or creamy peanut butter
Chocolate Layer
200 g bittersweet chocolate
1/4 cupcreamy peanut butter, divided

Directions

Place the biscuits (or graham crackers if used) into the bowl of a food processor and blend until crumbs form. Add peanut butter and melted butter and process until completely combined and the mixture holds together.
Slightly grease a 8x8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.
Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface.
Melt chocolate and 2 tbsp  of creamy peanut butter over bain marie, over low heat. Stir until smooth. Meanwhile place the other 2 tbsp  of peanut butter into a small sauce pan over low heat and stir until melted and smooth. Spread the chocolate over peanut butter layer. Add teaspoons of melted peanut butter on top and with a knife create swirls on the surface.
Refrigerate for 2 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!

Milk Rainbow Jelly

My baby adores jelly. I often make it at home too. So this time, when he asked for "Mommy's jello", I thought I'll give it a twist and make it even more colourful and appealing. It was an instant hit and my boy's hugs and kisses were reward enough for me!

Ingredients

6 small packages of different Jell-O (I used rainbow colors however you can use as many or as few colors as you’d like)
4 packages unflavoured gelatin
1 (14 ounce) can Sweetened Condensed milk

Method

You will make this in a glass 9×13 pan. I did not spray mine with cooking spray and it came out beautifully.

First layer: Mix 1 package of any flavor jello with 1 tsp gelatin and 1 cup boiling water. Cool and pour into pan; refrigerate until set. It takes about 30 minutes to set up in the fridge before you can move on to the next layer. *Important* While waiting for your Jello to set, make the next layer and leave it to cool on the countertop.

Second layer: Mix 1 envelope  gelatin with 1/2 cup hot water until dissolved. Add 1/2 can condensed milk and an additional 1/2 cup hot water. Once cooled pour 3/4 cup (just enough to cover the Jello and make a thin layer) of the milk mixture over the set jello and refrigerate until firm. It takes 30 minutes for this layer to set up in the fridge. As soon as you put the white layer in the fridge to chill make the next color jello so that it will have 30 minutes to cool on the counter.

Repeat first and second layer directions ending with a color jello layer. Half way through the process you will need to make the other half of your white mixture. The first time I made this I made the white layer all in one batch and ended up with a bowl of jelled white mix before I was done because it takes so long for the layers to set. Once you run out of white mixture then Mix 1 envelope gelatin with 1/2 cup hot water until dissolved. Add the other 1/2 can condensed milk and an additional 1/2 cup hot water. Once cooled pour 3/4 cup (just enough to cover the Jello and make a thin layer) of the milk mixture over the set jello and refrigerate until firm. Continue repeating layers until you are done.

Once finished, cover with plastic wrap and refrigerate overnight to set good. Then just slice into rectangles and serve!

Tiramisu

Tiramisu is an Italian coffee flavoured dessert. I absolutely adore that slightly bitter coffee flavour in my desserts. This came out to be one of my very special dessert recipes. Make this for you family and see their affection pouring on you!!

INGREDIENTS

3 tablespoons instant espresso powder
1 bar reduced-fat cream cheese
3/4 cup heavy cream
1/3 cup sugar
2 packages soft ladyfingers
Unsweetened cocoa powder, for dusting and chocolate and caramel syrup for garnish, topped with cherry

DIRECTIONS

In a medium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.
Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart serving dish.You can even set ut in individual serving cups. Separate ladyfingers. One by one, dip a third of ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of cream-cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream-cheese mixture (can be refrigerated, covered, up to 1 day).
The layers can be made in a glass too for easy individual serving as us shown in the picture.  Here I have garnished it with cherry and syrups.

Chocoflan

This can be a quick yet delicious recipe for dessert when you are running short of time but still wants to make something truly splendid. I made it only once but it instantly became a family favourite. Please try it.

Ingredients

cake

1 (18 1/4 ounce) box chocolate cake mix, or (prepare as indicated on package)
3 eggs
3⁄4 vegetable oil
1 1⁄3 cups water, or

Flan

3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 (8 ounce) package cream cheese
2 teaspoons vanilla

Caramel Topping

1⁄2 cup brown sugar

DIRECTIONS

Cake: Preheat oven to 350 degrees. Prepare cake batter according to instructions on package. Do not bake, set aside.
Flan: In a blender, mix eggs, condensed milk, cream cheese and vanilla til smooth.
On a small pan over the stove top pour the 1/2 cup of brown sugar til it melts to make the caramel topping.
On a greased  pan pour the caramel to cover the bottom of the pan following pour prepared cake batter then on top of cake batter add flan mixture. It might seem everything is mixing together but once baked both will cook separately and it'll look beautiful. Bake 45 minutes or until toothpick comes out clean. Remove and cool. Place on a serving dish best when served cold.

Cinnamon hearts

This is a very easy but absolutely tasty tea time snack. Usually rolls are made with the same dough and filling. But for easy sake, I usually mix it together and bake it in cup cake moulds. The taste would be same as that of the rolls but the procedure is much easier.

Ingredients

Dough

2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3⁄4 cup milk

Filling

4 tablespoons butter
1 cup brown sugar or 1 cup white sugar
3 teaspoons cinnamon

Method

For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
In a large bowl mix together flour, sugar, baking powder, and salt.
Cut in softened butter (sometimes your hands are the best tools).
Stir in milk to form a soft dough. Now add the filling to this dough and knead well.The outcome would be a rough kind of uneven mixture. Take a ball out of it and set it firmly on a heart shaped cup cake mould and bake it for 20 minutes at 400 degree. Enjoy it for tea or breakfast.

Khajuri

This is a very easy snack that can be made in a jiffy. It can be rightly called as 'Childs Play'. This is a perfect teatime snack and the most commonly made snack in my home too. I prefer it to be very crispy. So I sometimes add a little bit of rice flour in it.

Ingredients

1 cup refined flour
1  cup semolina
1 cup sugar, powdered
1/2 cup milk to knead
1/4 tsp salt
1/2 cup ghee, melted
Oil for deep frying

Method

Mix the flour, salt and soojee and rub the ghee into it.
Add the sugar and knead into a stiff dough with the milk. Keep aside covered for 15 minutes or so.
Break into small pieces and roll into rounds. Press softly on the muddle of each bslls to get a perfect flat round shape.
Deep fry over medium heat and serve hot or cool and store in an airtight container.

Nankhatai

Nankhatai is an Indian short bread cookie that is very easy to be baked and tastes truly yummy. I had eaten it a lot during my childhood days when my dad used   to bring it for us from bakeries. They are usually made during the time of festivals. It is very crisp, yet so soft that the minute you put them in your mouth, they just melt away. It can be made and stored in airtight containers.

Ingredients

All purpose flour - 1 and 1/2 cup
Gram Flour - 1/2 cup
Semolina  - 1/2 cup
Ghee - 1 cup
Powdered Sugar - 1 cup
Cardamom powder- 1 tsp
Baking powder - 1 tsp

Instructions

Measure all the ingredients and keep them ready.
Sieve Maida, Besan and baking powder.
In bowl mix all the dry ingredients, maida, Besan ,Sooji and Baking powder.
To make the dough, in a big flat plate or bowl add powdered sugar and ghee and mix well for around 5 minutes.
Add the dry ingredients and elaichi powder to the ghee and sugar mixture and knead into soft dough.
Make small balls and flatten them by pressing them gently between your palms and place them on a greased baking tray. This recipe makes approximately 19-20 big sized cookies . It varies depending on the size you want to make.Preheat the oven at 200 degree C for 10 minutes.
Place the baking try in the oven at 180 degree C for 15 – 20 minutes.
Once they are out from the oven they will be soft, so avoid touching them.
Let them cool down completely after which  they are ready to serve.

Madhura Seva

I adore this sweet snack which is very famous and commonly made in all malayali homes. I have a special attachment to it because this was my grand dad's favourite snack. I still remember how he used to keep jars of cashew nut and madhura seva in his coveted cupboard and present it to us when we go to visit him during our vacation times. He left this world 5 years ago and even now I cherish the beautiful moments I had with him. He was truly a very special person in my life. He would definitely smile at me from his abode for making this! Love you Appacha.
Try this recipe.

Ingredients

Gram flour -2 cups
Sugar -3/4 cup
Salt - a pinch
Water

Method

Mix salt and gram flour. Slowly add warm water to this and make a smooth dough. Knead the dough for a minute. Heat oil in a pan. Press the dough through a mould into hot oil and fry it till golden brown.Remove from oil and let it cool.
Dissolve the sugar in 1 1/4 cups of water.Boil the syrup till one thread consistency is reached.
Add the fried seva into this and mix well .Allow them to cool.When it completely cools store them in airtight containers.

Chocolate Pudding

This is another yummy pudding recipe and undoubtedly the favourite of all kids. It is easy to whip up using common pantry ingredients. I garnished it with chocolate syrup and a few galaxy minstrels to make it visually more appealing.

Ingredients

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/4 teaspoon salt
4 cups milk
2 tablespoons butter
2 teaspoons vanilla extract
Chocolate syrup and galaxy minstrels for garnishing

Directions

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. Pour chocolate syrup on top and decorate with galaxy minstrels if desired.

Strawberry Lemon Pudding

This is an amazing pudding recipe and is truly a lip smacking dessert recipe. I love puddings mainly because of its jelly like texture and the fun in swallowing it without the need of any vigorous chewing. It has a soothing effect on me and every spoonful is loaded with happiness.This strawberry lemon pudding is a must try recipe for everyone.

Ingredients

2 lbs strawberries
1 cup sugar
1 cup milk
1⁄3 cup cornstarch
1⁄2 teaspoon vanilla
1⁄2 teaspoon lemon juice

Directions

Clean and rinse berries. If they are large cut in halves or quarters. Blend it perfectly in a blender into a thick syrup consistency.
Bring milk to a boil over medium heat. Add sugar and strawberry and cook in low flame for about 4 minutes. 
Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla and lemon juice.
Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
Transfer to a bowl and place in the refrigerator until thouroughly cool.

Vermicelli Kheer

This is a very very tasty and easy kheer recipe. It is so much similar to our traditional semia payasam. The main difference is the thick consistency and the usage of cashew and almond milk. It makes it a truly delicious dessert and a real treat to our sweet tooth.

Ingredients

1.5 cup almond milk
1.5 cup cashew milk
1.5 cup wheat vermicelli/seviyan
8-9 tbsp sugar - add less or more for desired sweetness
½ tsp cardamom powder
1 tbsp raisins
1 tbsp raisins and cashews for garnishing

Instructions

In a pan or kadai dry roast the vermicelli till they get a golden hue. Lower the flame and in the same pan, add both the cashew and almond milk. Stir.
Add sugar, and mix well.
The mixture will begin to thicken as the vermicelli begins to get cooked.
Simmer for 7-10 minutes till the vermicelli becomes soft and is cooked well.
Add the cardamom powder, and raisins. Simmer for a couple of minutes. Remove from fire. Garnish with cashews and raisins.
Serve vermicelli kheer hot or warm or you can chill and serve the kheer cold.

Coffee Pudding

This is one of my favourite  pudding recipes mainly because my son simply adores it. I always feel that he should learn how to enjoy a pudding because he would finish it all in two three gulps and always asks for more. Enjoy this truly yummy and easy to prepare  coffee pudding.

Ingredients

2 tablespoons cornstarch
2 tablespoons sugar
1 teaspoon ground cinnamon
Pinch salt
2 cups whole milk
1 tablespoon instant espresso powder
1 teaspoon vanilla extract

Instructions

Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan. Gradually whisk in the milk. Boil the mixture over medium-high heat, whisking constantly, about 2 minutes. The mixture will be thick when done. Remove the saucepan from the heat. Whisk in the espresso and vanilla until smooth. Transfer the mixture to a bowl and cover with plastic wrap. Chill the bowl in the fridge until cold, at least 2 hours. Serve the pudding chilled.

Cardamom Milk Pudding

This is the yummiest and easiest of all pudding recipes. It can be made very easily with the least of ingredients. I made it on an impulse for my baby when he refused to drink his usual cup of milk in the morning. Pudding in any flavour is always a big welcome for him and I've decided that I'll  make this particular pudding as often as I could.

Ingredients

3 1/2 cups whole milk
1 tablespoon green or white cardamom pods, slightly crushed
1/2 cup sugar
2 tablespoons corn starch
A pinch of Salt and a few drops of Vanilla.

Preparation

Bring milk, cardamom pods, and a pinch of salt just to a boil in a heavy saucepan, then remove from heat and let stand, covered, 5 minutes.
Whisk sugar and corn starch in hot milk mixture. Add Vanilla essence. Return to saucepan and simmer, stirring constantly, until thickened, about 2 minutes. Chill pudding, its surface covered with wax paper, until very cold, at least 2 hours.

Aval Puttu

I tried out a few Aval recipes today on the sudden realization that I havent posted any aval recipes in this blog except an Aval vilayichathu which I posted a long time ago. Aval is the easiest available ingredient and can be turned into yummy dishes in no time at all. Try this Aval Puttu today.

Ingredients

Aval (Poha) – 1 cup
Jaggery – 1/2 cup
Coconut gratings – 1/4 cup
Cardamom Powder – 1/2 teaspoon
Raisins-1 tbsp
Ghee – 4 teaspoon

Directions

Dry fry the poha in a kadai till it turns light brown. Cool and grind it to a fine powder. Put this powder in a big bowl and sprinkle little warm water and mix well. If you hold the flour in your palm and press, it should be like a ball and put it back, it should fall loosely like puttu flour. Keep aside.
In another vessel, put the jaggery and add ¼ cup water and bring to boil. Remove and strain it. Again put it back on the stove and allow to boil for five minutes or till reaches one string consistency. Add coconut gratings and the poha powder and immediately switch off the stove. Mix well. Add cardamom powder, Raisins and ghee and once again mix well. Keep it covered for atleast half-an-hour. Garnish with scraped jaggery and banana slices.

Aval Sharkkara Nanachathu

There is nothing regal in it. Its the simplest of a breakfast or teatime dish which is very common in south india. It tastes awesome when served with sliced bananas. You can add a little bit of ghee before serving for an added flavour.

Ingredients

Aval / thin brown rice flakes-1 3/4 cup
Coconut (grated)'1 cup
Jaggery / sharkara-1/2 cup
Sugar-1 teaspoon
Roasted sesame seeds-1 teaspoon
Cardamom powder-1/4 teaspoon
Dry ginger powder-a pinch
Cumin powder -a pinch

Method

In a plate or bowl, add all the above mentioned ingredients, and mix well with your hands. 
Crush and mix with your hands nicely till you find moisture from coconut and jaggery.  Keep mixing until everything gets mixed well.  This will take about 3 – 4 minutes, depending on the quality of coconut.  Enjoy!

Caramel and Apricot Jam Bakes

I am super proud!! Though visually it looks quite regal, very less effort is put for it. It can be made very easily with the least of ingredients. It can be a tasty breakfast recipe, a teatime snack and can be even considered as a sweet dessert.

Ingredients

3½ cups plain flour
¾ cup butter chopped
1 cup icing sugar
1 cup Cream
1 egg
1 teaspoon baking powder
1 cup apricot jam
1/4 cup caramel sauce
Caramel or chocolate syrup for garnishing

Directions

Add flour, butter, icing sugar, cream, egg and baking powder in a bowl of electric beater. Beat for 3-4 minutes or until mixture is smooth.
Divide dough into half, carefully roll out 1 portion of pastry on baking paper and refrigerate for 15 minutes.
Press the remaining portion into a 28cm round baking tin. Then spread apricot jam evenly over pastry. Now pour some caramel sauce on top.
Cut rolled chilled pastry with sharp knife then arrange on top of fruit jam and caramel sauce in a diagonal lattice pattern. Bake in a 180°C preheated oven for 30–35 minutes or until golden.
Cool in tin then cut into squares or fingers. Garnish with carsmel or chocolate syrup and serve.

Chocolate Microwave Cake in a Cup

This is a superb and super easy cake recipe. The highlight is that it takes only a maximum of 2 minutes to be baked with the least of efforts. It can be called as a Kids favourite recipe. So surprise your family with this easy cake. Please  note that the time needed will vary according to the temperature setting of your microwave.

Ingredients

5 tbsps All purpose flour
1.5 tbsp cocoa powder
Pinch of salt
¼ tsp baking soda
2 tbsp sugar
2 tsp oil (I used olive oil)
2 tsp  Apple cidar vinegar
1 tsp vanilla extract
5 tbsp water
2 tbsp Milk

Instructions

In a microwave safe bowl or cup, add all the dry ingredients and mix. Now add all the wet ingredients and stir until evenly mixed.
Place it in your microwave and cook for 1 mins 30 seconds.
It will rise and it will be super fluffy and chocolatey. Enjoy!

Mysore Pak

This is a very sweet delicacy that has a truly heavenly taste. It is ssid to have originated in Mysore. It is bery simple to be made and even grownup kids can try a hand at it. The fact that it is made with gram flour and not maida makes it a heslthy sweet too. Enjoy.

Ingredients

Besan (kadala mavu) - 1/2 cup
Ghee - 1 cup
Refined oil - 1/4 cup
Sugar - 1 1/2 cup
Water - 1 cup

Method

Sieve the besan to get rid of lumps
In a bowl add ghee and oil. Mix with a spoon and keep aside
Grease a pan or plate with ghee or oil and keep aside
Into a heavy bottomed pan (preferably non stick) add water and sugar .Let it boil in medium flame. Stir occassionaly. When it reaches one string consistency add the besan and stir well
When the besan is smooth and well combined with the sugar syrup, start adding the ghee- oil mix. Add little at a time (1/4 cup), mix well and then add the next batch, repeat until you finish the ghee- oil mix
With your spoon mix really well. When the mixture turns frothy immediately switch off the fire and pour into the greased pan. You dont have to flatten the top, it will spread by itself. Apply some more ghee on the top.
Let it cool a bit and then cut into your desired shape.. Soft melt in the mouth mysore pak is ready.

Badushaa

Badushaah can be very tasty and some times quite bland too. It all depends on the consistency of the dough as well as the perfection with which sugar syrup is absorbed by it. If it comes to a perfection it can be a real treat to our pallette. It is my mom's favourite sweet dish too.

Ingredients

1 1/2 cup all purpose flour
1/4 cup  Ghee
2 tablespoons Yogurt
1/8th tsp baking soda
1/4 tsp Cardamom powder
water for kneading the dough
Oil for frying the Vadas

For the Sugar Syrup

1 cup Sugar
1/2 cup water
3-4 pods Cardamom
1/2 tsp lemon juice

Method

For the dough

Start with sifting the flour, soda & cardamom powder together a couple of times.

Now add the Ghee and Yogurt and start kneading . The flour will be crumbly but will start getting together . When the ghee and yogurt is well combined in the flour, sprinkle some water and try to bring the dough together. The dough should be soft but not smooth. We do not have to knead the dough for a long time to make it smooth. All we need to do is bring the dough together in a lump that will take only 1-2 minutes. You will see a lot of crackles in the dough. when the dough is done , cover & keep it aside for 20-25 minutes.
After the waiting time is over knead the dough again for 1 minute light handedly . Divide the dough in 10-12 equal parts and roll them gently into small balls. We do not need to make perfect balls as we need the edges of the dough to be imperfect with a lot of crackes so they cook well in the oil. Once the dough is rolled into a ball make a dent in the centre with your finger .

For Frying the vadas, heat oil in a wok. Now comes the tricky part, the oil should be medium hot. To test if the oil is  hot enough drop a pinch of dough into the oil , the dough should sizzle but come up very slowly , if the dough comes up immediately means the oil is too hot - in this case switch off the heat for a couple of minutes .
If the oil is perfect , at first the vadas will just sink into the oil & the oil will sizzle a little, it will take about 2 minutes for the vadas to puff up and start to float on the oil. Do not touch or try to turn the vadas at this time , let them fry on one side for 4-5 minutes and then turn. It will take about 15 minutes for one batch of 6 vadas to fry perfectly pink.
In the meantime make the sugar syrup on the other stove by adding 1/2 cup of water to 1 cup of sugar. Add the cardamom pods and  lemon juice ,make the sugar syrup to one thread consistency , keep aside.

Once all the vadas are done frying, put them in sugar syrup( I added a pinch of saffron in the sugar syrup too) and turn them very gently with a spatula so they soak the syrup on al sides. Let the Makkhan vadas sit in the syrup for about an hour. Garnish with Pistachios and saffron strings. The vadas are very very soft and flaky and  just melts in the mouth like butter.

Umm Ali

Umm Ali is a traditional dessert dish of Egypt. It is very popular in arab countries during the Ramadan season. It is a mixture of toast bread, puff pastry or croissant , milk, cream and mixed nuts. It is delicious and easy to be prepared.

Ingredients

White or brown toast bread
Mixed nuts
1/2 cup raisins
1/2 cup coconut
3/4 cup sugar
1 Cup light cream
1 Liter milk
1 cup thick cream
1 tsp vanilla
1 tsp cinnamon

Directions

In a large saucepan heat the milk then add the light cream. Add sugar, cinnamon and vanilla. Remove from heat.

Grease the oven dish with part of the thick cream. Trim the crusts off  of the toast bread then place it over the thick cream. Add the mixture of milk and light cream

Spread remaining thick cream on top. Make sure not to cover all the upper layer.

Garnish with raisins, coconut, and mixed nuts.

Place the baking dish in a preheated oven at 200°C until golden brown. Serve immediately.(I garnished it with a few apple slices for its visual appeal)