Chocolate Sponge Cake – No electric mixer – make in the pan and bake in the oven

I call this my ‘lazy cake’ because one day, I felt too lazy to take the electric mixer out and decided to just mix all the ingredients in a pan. Voila! the cake came out super moist and incredibly delicious! To my surprise, it did not need to be iced with butter icing as I usually do for my other chocolate cakes because it tasted best as it was. The dainty cake slices were a real joy to pop into the mouth and savour every crumb!

This cake cannot go wrong, so do not worry. Just relax and fold the ingredients together and pop the batter into the oven. I baked this cake under 160C instead of usual 180C given the fact that the batter is a little too runny and also to achieve a more moist texture in the cake.

Ingredients needed:

Self-raising flour200g
Margarine or butter200g
Sugar200g
Cocoa powder2tbsp
Salt3 pinches
Baking powder1/2tsp
Water5tbsps
Milk3tbsp
Eggs2

Set the oven to 160C

Let’s make it:

  • In a pan heat butter until melted and add sugar. Stir until sugar dissolves and add milk
  • In another pan heat water and add cocoa powder and salt. Stir under low flame until cocoa powder blooms. Pour into the pan with butter and sugar and give a good mix
  • Beat eggs with a fork until frothy and add to the pan
  • Add flour and baking powder together and drop to the pan.
  • Mix all together until a smooth batter is formed
  • It is this easy you see!
  • Now that all have come together as a runny batter, pour into a lined tray with parchment paper (If the batter has lumps, send through a sieve and pour into the baking tray
  • Bake in the bottom shelf of the oven for 30 mins or until a skewer comes out clean when stabbed in the middle
  • Once out of the oven, cover the top of the tray with a tea towel and let the cake cool off completely
  • Once cooled, take out of the tray and cut into dainty pieces. To achieve the best results, dip the knife in boiling water and wipe clean
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Eton Mess – Best Ever!

Who can resist this indulgent, sweet strawberry dessert? The occasional crunch of the meringues in the silky smooth cream, drenched in the sweet strawberry sauce and the taste of fresh juicy strawberries, make it simply heavenly!

Eton Mess is a traditional English dessert, commonly believed to be served at the annual cricket match at Eton College. Much loved for its finest taste and luxury appearance, Eton mess is very popular in the summer season in England.

The best news is that it takes only a few minutes to whip it up! Gather the ingredients needed and it’s just a case of whipping the cream and wrapping all in it! Then, grab a spoon and let your taste buds go dancing!

Serve on a scoop of vanilla ice-cream or just decorate a cake with it to give it a luxury taste and appearance!

Ingredients needed:

For the strawberry sauce
Juicy strawberries200g and a cup full for garnishing
Sugar3 1/2 tbsp
Lemon juice1 tsp
Water1 tbsp
For the whipped cream
Double cream – whipped cream200ml
Icing sugar3 tbsp
Lemon juice3 drops
For Meringues
Buy a packet of good quality meringues from a supermarket

Let’s whip it:

Opt for juicy strawberries

First, make the strawberry sauce

  • Place strawberries, sugar, lemon juice and water together in a pan and heat up gently until the strawberries are softened and floating in a sauce. This will take about 10-15 mins.
  • Send the sauce through a sieve to get a clear liquid without any seeds
  • Keep aside to cool.

Next, whip the cream

Eton Mess will be a messy and an undesirable lump, if the cream is not whipped into perfection. It is very important to place the cream, the mixing pins and the mixing bowl in the fridge until needed.

  • Take the cream, mixing pins and mixing bowl out of the fridge and immediately pour cream into the bowl
  • Now start whipping at medium speed and gradually increase the speed to maximum. You will notice the cream thickens while being beaten
  • Add icing sugar little by a little while beating in full power
  • Drop the lemon juice
  • Beat until soft peaks form. Check the sweetness and you can add a bit more icing sugar into it to take the sweetness a little further

Assemble – the best part!

  • Slice a cup full of strawberries into thin slices and drop into the cream
  • Add some of the strawberry sauce
  • Crush some meringues and drop
  • Mix all together
  • Decorate with more strawberries, sauce sprinkled on the top and meringue scattered on.
  • Serve chilled!
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Best Chocolate Brownies -Blitz In The Blender And Baked To Perfection

This is the easiest and the yummiest Chocolate Brownies I have ever made! I mentioned “easiest” here, because the batter is made in seconds by dropping all the ingredients into a kitchen blender and blitz together just for 5 seconds!

Originated from the United States in the 19th century, Brownies are crispy and crackly on the top, fudgy in the centre, chewy and caky at the same time. It is a cake and it is not! The difference is no baking powder or self – raising flour are added, so the batter does not rise. Instead, it becomes chewy and fudgy while baking.

So, let’s make these beauties and serve them around, at tea time! Or you can drop a few on top of vanilla ice-cream and serve with a little dash of chocolate sauce to make it a gorgeous dessert!

You can also, drop them into a transparent bag, tie a ribbon and make a pretty gift for a friend! Once you made them, serving ideas will come flooding! So, let’s get ready with the ingredients and give it a try;

Ingredients needed:

Plain Flour100g
Butter/Margarine100 g
Sugar250 g
Eggs2
Cocoa powder1 tbsp
Milk2 tbsp
Milk chocolate 125g
Vanilla 1 tsp
Salt3 pinches

Let’s make:

  • Melt milk chocolates, milk, salt and cocoa powder together on a pan or in the microwave. Mix well. Keep aside
  • Add butter and sugar into a pan and heat gently while stirring until the sugar dissolves and let it cool. You can use the microwave for this purpose.
  • Add the eggs into a blender. Whiz only for 3 seconds.
  • Add butter and sugar mixture, chocolate syrup and vanilla. Whiz for 5 seconds
  • Add flour. Whiz for 5 seconds. Your batter is ready!
  • Pour into a glass or Pyrex dish lined with a parchment paper
  • Bake for 20-25 mins
  • Let the baked brownie sheet cool off completely
  • Dip a sharp knife in boiling water, wipe clean and cut squares
  • Store in an air-tight box
  • Taste even better the next day!
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Butterscotch Cake – A Delicious Treat For A Special Occasion

Cherries on top!
Strawberries on top!

Drenched in delicious butterscotch sauce and generously sprinkled crunchy Praline on top of the subtly sweet cream frosting, make this cake something to indulge for! There is no doubt that the sensational butterscotch sauce and the butterscotch Praline contribute to the glorious taste of this cake and make sure you get the taste and the consistency right while making them both.

You might find the recipe quite daunting with a long list of ingredients and an equally long list of instructions. However, if you get organised in advance, it is not a cumbersome task to assemble everything together. To make the whole procedure easy to follow, I have given the recipe in steps along with relevant pictures.

You just need to read through the recipe and jot down all the ingredients needed. Once the ingredients are gathered, it’s just a matter of organising the whole process and get to baking!

Happy Baking!

Important tips :

  • Make the Praline and butterscotch sauce a day or two in advance and place in the fridge
  • Make the cakes on the previous day and store in an air-tight box or wrap in a cling film
  • Make the frosting on the previous day and store in the fridge
  • Wash the fruits and keep ready on a side
  • Place the mixer pins in the freezer and make sure the mixing bowl is dry
  • Everything is ready in advance means, the remaining tasks are super easy for you!

1. Make the two round cakes – diameter 23cm

Ingredients needed:

Caster sugar250 g
Margarine / Butter250 g
Self-raising flour250 g
Eggs4
Milk1/4 cup
Baking powder1 tsp
Salt3 pinches
Lemon juice1/2 tsp
  • Set the oven to 180C – Must pre-heat at least 10-15 mins
  • Beat Sugar and Margarine together, using an electric hand mixer until creamy – (3 mins )
  • Add eggs one by one and beat after each addition (1 min after each egg)
  • Swift flour with baking powder and add. Mix with a wooden spoon
  • Add salt and lemon
  • Pour in milk
  • Combine all together until a creamy batter is formed
  • Divide into 2 equal parts and bake in two round trays (Trays must be lined with parchment paper)
  • Once baked, let the trays rest for 5 mins and take the cakes out and leave to cool on a wire rack
  • Your cakes are ready!

2. Make the Butterscotch sauce

Ingredients needed:

Double cream1/2 cup
Sugar1/2 cup / 100g
Butter/Margarine1/4 cup / 50 g
Milk1 tbsp
Salt2 pinches
  • Heat sugar in a pan until golden brown
  • Add butter gradually while stirring continuously
  • Add cream little by little and add salt
  • Keep stirring until the sauce is thick and runny (10-15mins)
  • Pour into a glass jar and let it cool
  • Tip: If the sauce goes too thick either microwave for 30 seconds or a little more or pour 1 tbsp of hot water and mix thoroughly

3.Make the Praline

Butterscotch sauce and Praline triangles
Crushed Praline and Praline Triangles

Ingredients needed:

Peanuts (no husk)150 g
Sugar200 g
Butter2 tbsp
Salt2 pinches
Double cream250 ml
  • Dry roast peanuts until crunchy
  • Grind roughly
  • Heat sugar until golden brown – Do not stir
  • Add butter and let it melt
  • Add double cream
  • Add peanuts
  • Quickly mix with a rubber spatula or a wooden spoon
  • Flatten on a buttered tray and let cool
  • Cut a few triangles and keep them for decorating the cake
  • Place the rest in a bag and crush using a rolling pin or a bottle
  • Store in a jar until needed
  • Your Praline is ready!

4.Make the Cream Frosting

The right consistency of Frosting – Peaks!

Most importantly the mixing bowl and mixer pins should be cold and dry. Double cream should be taken straight from the fridge ( Ideally, place the mixer pins in the freezer for 5 mins for best results)

Ingredients needed:

Double cream / Whipping cream250 ml
Icing sugar4 tbsp
Strawberries or Cherries for decorating
  • Beat double cream until thick (2 mins)
  • Add icing sugar gradually (ideally in three steps)
  • Beat until snowy peaks foam
  • Store in the fridge until needed

5.Assemble the Cakes

  • Scrape off tops from both cakes
  • Stab the cakes in several places and make small holes, using a skewer
  • Mix 3 tbsp of butterscotch sauce and 1 tbsp water and pour over cakes
  • Drop a spoon of frosting in the middle of a round cake stand and place one round cake on it (this will make the cake stay steady on its place)
  • Smear a generous dollop of frosting on the top
  • Place the other round cake on top of it and sandwich both cakes
  • Smear frosting on the top and sides and flatten

6.Decorating the cake

Christmas special Butterscotch cake
  • Take sauce into a piping bag and make it stand in a tall glass
  • Cut the tip of the piping bag
  • Pour around the cake making patterns. Let the sauce drip down
  • Pat Praline on the bottom ends and sprinkle some on the top
  • Decorate the top placing strawberries or cherries or any other suitable fruit
  • Stand praline triangles around and sprinkle more crusty praline on the cake
  • Place the cake in the fridge until needed
  • Always place it back in the fridge after taking out to serve. This cake will last up to 3-4 days in the fridge
  • Enjoy!
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Trifle Pudding – A yummy, fruity treat for this Christmas

Enjoy making this beautiful Fruit Trifle Pudding, making Christmas special for everyone!

This is an ideal dessert choice for any occasion as its glorious appearance and the delicious taste is a real winner among any other yummy treats. The traditional English Trifle Pudding recipe includes generous dollops of whipped cream, which I deliberately avoided adding and went for custard cream instead, to give this pudding a lighter texture so that you won’t feel too heavy after tasting it!

Any selection of seasonal fruits would go well with this recipe, but remember not to omit pineapples, as it alone gives the distinct taste and flavour to this pudding. Also, make the sponge cake Jelly in two colours and the custard cream, the day before to make the whole process easier. I have given the recipe of the sponge cake below, which is the best choice for this pudding; normal butter cake/pound cake/fruit cake cannot give the ideal texture and taste, unlike the homebaked sponge cake. Other cakes crumble, whereas the sponge cake stays neat and nice, absorbing the juices and contributing a great deal to the overall taste.

So, let’s make this super easy, delicious pudding to give your family a delightful surprise at Chrismas!

Let’s see what are the ingredients you need;

Sponge cake (thinly sliced) Recipe given below1
Pineapple (stewed) Recipe given below1
Condensed milk2/3 tbsp
Custard cream (Vanilla flavour)-Make according to the
instructions given in the packet
2 mugs
Strawberries, apples, grapes (red & green), raspberries, blackberries, cherries or any other fruit
(If you take bananas, slice and sprinkle some lemon to prevent blackening)
1- 2 cup each
Jelly in red and green colours2 cups
Tuti fruiti1 cup
Cashews (optional)
Sultana (optional)
Ingredients – Sponge cake slices, jelly, stewed pineapples, custard cream, tuti fruiti and sliced fruits

Let’s assemble all to produce this beautiful trifle;

  • Choose a tall Pyrex dish and arrange a neat layer of sliced cakes on the bottom
  • Arrange strawberries around the dish which will look pretty from outside. You can arrange grapes, bananas or any other fruit of your choice
  • Pour some pineapple syrup on the cake slices
  • Scatter some pineapple pieces on top
  • Cover with a thin layer of custard cream
  • Now, arrange a layer of jelly cubes
  • Throw any kind of fruit pieces on top
  • Again, a layer of cakes must be arranged
  • A dash of pineapple syrup and pineapple chunks must go next
  • Custard cream
  • Fruits
  • Jelly
  • Cakes
  • The layers must continue until you reach the top
  • Pour 2tbsp of condensed milk
  • Smear a layer of custard cream as the last layer
  • Arrange strawberry slices or any other fruits and decorate attractively
  • Sprinkle tuti fruiti, cashews, sultanas or any dry fruit pieces
  • Store in the fridge for at least 8hrs, preferably overnight
  • All the juices will get soaked up and blended beautifully when you serve. Cut into squares and serve on dainty dessert plates
  • Enjoy!

Sponge Cake Recipe

Ingredients :

Eggs4
Sugar120g
Flour120g
Butter50g
Milk60ml
Baking Powder1tsp
Lemon3/4 drops
Salt3 pinches

Make it:

  • Set the Oven at 160C
  • Melt the butter on a pan under low heat. Mix half of sugar, milk and salt. Keep aside
  • Separate the egg whites and yolks taking care not to mix even a tiny bit of egg yolks in egg whites
  • Beat egg whites in full speed using an electric hand mixer for 1 min
  • Continue beating while adding the rest of sugar and lemon juice
  • Notice the egg whites become stiff and start forming peaks after 2/3 mins. Stop beating at this point
Egg whites form into peaks!
  • Whisk the egg yolks and add the butter mixture. Whisk until all combined
  • Gradually add flour + baking powder and mix thoroughly with a spatula or a wooden spoon until everything comes together as a smooth batter
  • Now, add the egg yolks into this batter and mix everything together
  • Pour into a tray, lined up with parchment paper and bake in the lower tier of the oven for 15/20 mins or until a skewer comes out clean when stabbed in the middle
  • Take the cake out of the oven and drop the tray 2/3 times on the pantry top to loosen the edges. Take out from the tray and leave to cool completely
  • Cut into thin dainty slices

Pineapple Stew Recipe

  • Cut a juicy, riped pineapple into chunks
  • Drop the chunks into a pan with a 1/4 cup of sugar and 1/2 cup of water with a pinch of salt
  • Simmer under very low flame until the pineapple pieces become very soft
  • Check the taste. If the sugar is not enough, add a little bit more
  • If the syrup is less you can add a bit more water and simmer a little longer
  • Done!
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Chicken Curry – Ideal for a special occasion

Nothing looks glorious on the table than a mouthwatering chicken dish as shown in the picture above! I call this, “Ideal for a special occasion” , because, the cooking method of this dish, the taste buds pleasing appearance and the delicious taste, invariably make it stand out among a crowd of other special dishes.

Make it and serve it with anything that goes with it. My favourite is warm, crusty homebaked fluffy bread! Moping a chunk of spongy bread on the silky gravy and savour the taste nice and slowly is the hight of satisfaction of eating a beautiful chicken curry for me! To me, it’s the combination of aroma, appearance and of course, taste that appeals, not each in isolation.

So, let’s get ready and make it;

Chicken cut into bite-size pieces or drumsticks
(skin out)
500 g
Chilli powder, preferably Kashmiri chili powder1tsp or a little more
for the marinate and
1 tsp more
Turmeric1/2 tsp
Cloves and Cardamoms4 each
Roasted curry powder2 tsp for the marinate
& 1 tsp more
Salt to taste
Ginger and garlic pound into a fine paste
Onions (medium)2
2 Green chilies – slit and some curry leaves
Coconut milk powder (optional)1/2 tbsp
Vinegar1 tbsp
Marinated chicken
  • First marinate the chicken pieces by rubbing salt, turmeric, chili powder and roasted curry powder, cover and keep aside for at least 1 hr
  • Now deep fry the chicken pieces and place on some kitchen papers until all the excess oil drains out.
  • Take a wide pan and fry the onions until soft and add the cloves and cardamoms
  • Add ginger and garlic paste and fry for a few minutes
  • Now add roasted curry powder and chili powder. Throw a few crushed curry leaves and fry
  • Add the chicken pieces with vinegar at this point and fry under low heat until all spices are coated. This will take several minutes.
  • Add 1/4 cup of hot water and fry more until the water is thick
  • Add up to 2 cups of hot water, cover and cook on medium flame
  • Check after 15/20 mins and if the chicken pieces are tender. If needed add more hot water. Cover and cook further 10 mins under very low flame. This will allow the oils to float on the top.
  • Finally, add 1/2 tbsp of coconut milk powder and throw more crushed curry leaves and cover the lid.
  • Let the pot rest for at least 15 mins before serving
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1 Minute Microwave Chocolate Mug Cake – A Quick Yummy Treat To Cheer You Up!

Divine Chocolate Mug Cake!

Indulge in this beautiful chocolate mug cake and forget all your troubles! Addictively warm and chocolatey, you will love to scoop it out while its chocolates, melting down from the spoon!

Make this super quick treat for kids, who are coming home after a long day from school or playground and it will instantly cheer them up!

The chocolates on the top that melt into the middle of warm spongy cake make it an absolutely divine chocolaty dessert that you can present in a minute even for a friend or a special guest who drops by just to say hello.

Just jot down the recipe and stick on the fridge because, you will never stop making this. Who can resist this melt in the mouth cake?

Remember to pick wide mugs, not the tall ones or mugs with narrow bottoms. Also, it’s very important to fill only 1/4 of the mug because it can spill and make a mess all over while cooking in the microwave.

Ingredients you will need for 2 mug cakes

To Whisk
Egg1
Sugar4 tbsp
Milk2 tbsp
Butter (melted)2 tbsp
Vanilla and SaltA few drops
Salt2 pinches
To Seive together
Plain flour4 tbsp
Baking powder1/2 tsp
Cocoa powder1 tbsp

Let’s make:

  • Whisk the egg with a fork until frothy
  • Melt the butter in the microwave or on the pan
  • Add sugar, milk, melted butter, vanilla, salt and whisk with a balloon whisk or a fork until the sugar dissolves completely
  • Add flour, baking powder and cocoa powder
  • Thoroughly whisk the batter with the fork until all comes creamy and runny
  • Pour only up to 1/4 of two wide mugs
  • Drop some chocolate shavings
  • Microwave one mug for 1 minute on full power
  • Take out and sprinkle more milk chocolate shavings on the top
  • Microwave the second mug and drop chocolate shavings on that too
  • Your gorgeous two chocolate mug cakes are ready to devour!
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Undu Walalu recipe

Undu Walalu /Pani Walalu “Gold Bangles”

undu walalu/pani walalu

Sinhalese and Tamils in Sri Lanka welcome this most prominent cultural festival known as Aluth Awurudda or New Year on the 14th of April annually. It is also known as the Sun festival, based on the astrological point of view that, Sun’s journey from the House of Pieces to the House of Aries is completed on this day.

The whole country gets together to celebrate this occasion on grand scale by making many traditional sweetmeats, dressing up in traditional costumes and playing traditional games.

These gold bangles are a very popular sweet during this time and I am thankful to my mum for passing this recipe on to me as I am now quite confident in making them myself.

I believe this is the easiest and the yummiest sweet that you can rustle up just before the New Year day. I am sure everybody will love to indulge in these, gladly forgetting their diet plans!

So let’s make them and pass them around to spread happiness and goodwill.

Ingredients needed;

Undu seeds /Urind whole (white)1 cup
Rice flour (shop-bought)1/2 cup
Salt1/8 tsp
Fresh coconut milk or Maggi coconut milk1/4 cup
For the sugar syrup
Brown sugar4/3 cup
Water 2 cups
Salt4 pinches

Let’s make ;

Soak Undu/Urind

  • Soak Undu/Urind seeds in water overnight or at least for 6hrs
  • Next day, drain the water and drop the soaked Undu/Urind into the blender jar
  • Add salt, coconut milk, rice flour and blitz in high speed until it turns into a thick but very smooth consistency. Add more water little by little until the expected consistency appears.
  • Cover and keep aside for 1hr
Batter is ready

Make the Sugar Syrup

  • Meanwhile, take a wide heavy bottom or a nonstick pan and pour in the sugar, salt and water
  • Boil twice
  • Simmer for 3-4 mins under medium flame until the liquid goes syrupy
  • Give a good stirring and check the taste. If more salt or sugar is needed, adjust the taste accordingly. Simmer for another couple of minutes, close the flame.

Fry and soak in sugar syrup – Final step

Making swirls
Deep frying until golden
Tefal Non-stick frying pan perfect for the job
Dip in the sugar syrup
  • Take a freezer bag/piping bag/thick plastic bag and cut one of the bottom edges slightly
  • Pour oil into a wide pan and heat under medium flame
  • Drop a small ball from the batter to the hot oil and fry. check the taste. Add a pinch or more salt if necessary.
  • Drape the bag inside a cup and pour the Undu/Urind batter into it
  • Gather the bag from the top
  • Carefully squeeze the batter into hot oil while making perfect rounds
  • Fry both sides until golden brown. Take out of the frying pan and keep aside for a minute. Fry again for 30 seconds. This will make them go crispier.
  • Drop the golden brown rounds into the sugar syrup
  • Start frying the next batch
  • Pick the batch that is already in the sugar syrup using a skewer and place on a plate
  • Continue the same process until the batter is finished (remember to keep the sugar syrup always warm. If it goes cold, warm it up under medium flame for a few mins)
  • You are now an owner of a tower of golden bangles!
  • Serve around and celebrate the festive occasion in good spirit!

Important tips:

  • If you have access to Kitual/Coconut treacle and Jaggary, add both or just one kind in place of sugar for a healthier and tastier version of these. You can combine either of those and sugar too.
  • Remember to fry twice to make them crispier
  • Choose a flat pan so that you can fry several of them at the same time
  • Sugar syrup must be always hot. If it goes cold in the middle of the process, heat the pan again for a minute
  • It is advisable to make one and taste it first and adjust the taste if needed, before starting the whole process
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Chocolate Set Jelly

Chocolate Jelly Fudge – Heavenly Chocolaty Dessert

Chocolate Set Jelly

Let’s indulge in this beautiful, yummy, chocolaty jelly dessert!

I was very careful in bringing the calorie level down while experimenting with this recipe so that everybody could enjoy these beautiful dainty chocolate jelly fudge cubes without feeling guilty after eating. Hence, I added 1 cup of water, something that you can replace with milk – if you desire a more milky taste.

Remember to add double the amount of water to gelatine so that the cubes will come out firm and nice. Also, washing the dish with cold tap water, before pouring the mixture in it, is vital as it helps in cutting neat pieces without any broken edges. The other important tip is that you must place the dish in the fridge overnight, which in turn will bring out the real fudge-like texture.

You will need the following ingredients :

Milk chocolates ( I used Cadbury milk choc)100 g
Fresh milk1 1/2 Cups
Water1 cup
Gelatine 3 tbsp + 6tbsp water
Cocoa powder1 tbsp
White sugar5 tbsp
Vanilla essence
Pyrex glass Borosilicate dish

Let’s make it;

  • Mix gelatine and water and keep aside until gelatine is soft
  • Meanwhile, pour milk and water into a wide pan
  • Into the same pan, add cocoa powder, white sugar and chocolates
  • Boil
  • Reduce the flame and add the soften gelatine
  • Boil
  • Reduce flame, add vanilla, cover and simmer for 3 mins. This will help in dissolving chocolates quickly
  • Wash a pyrex dish in cold water to make it easier to cut dainty jelly pieces
  • Now pour the mixture to the dish
  • Leave to cool
  • Place in the fridge (Ideally overnight for the jelly to set firmly)
  • Cut into neat squares
  • Serve in pretty dessert cups
  • Yummy!
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KFC Style Chicken Nuggets

These golden chicken nuggets are a hit among kids and adults alike! The extra crunchiness in them is the secret of the unique taste of these.

I used a novelty idea of coating the chicken pieces with crushed cornflakes to give them a beautiful golden crust that will stay crispy for a long time.

If you stick a piece of these between a burger bun with lettuce and a dollop of Ketchup, you will have an instant chicken burger!

Next time, when you are jotting down your weekly shopping list, remember to add garlic powder and onion powder into it because those two ingredients contribute to the taste in a great deal. Do not worry, if you don’t have them, you can always trust salt and pepper to adjust the taste.

Easy peasy recipe, even kids can try this out!

So let’s make it;

Chicken Breast300 g
Eggs 2
Cornflakes2 cups
Plain flour1 1/2 cups
For Seasoning
Salt to taste
Garlic powder 1 tsp
Red chili powder or paprika1 tsp
Onion powder (optional)1/2 tsp
Pepper powder to taste

Let’s make;

  • Cut the chicken breast into bite-size pieces
  • Sprinkle salt and pepper and keep aside
  • Place corn flakes in a plastic bag and crush into crumbs using a rolling pin
  • Beat the egg in a bowl, mix a pinch of salt and pepper
  • Mix  plain flour, garlic powder, a few pinches of salt, onion powder, red chili powder and pepper powder and place in a flat plate
  • Now take a piece of chicken, dust in plain flour, dip in the beaten egg and finally roll in the cornflakes crumbs
  • Deep fry until golden
  • Serve with Ketchup
  • You can make a round shape and place it between a burger bun with lettuce and squeeze a dollop of ketchup and make a delicious crusty chicken burger for your kid’s lunch box or as a snack
Chicken breast pieces, flour, egg, crushed corn flakes
First dust with flour
Secondly, dip in egg
Finally, wrap with corn flakes

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