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This Cake is soon going to be one of my familyz favourites and it has been proved . You may also check by the pictures as you proceed on this page . It took them only minutes to finish it all.

My vacations are on and I am enjoying it in my hillside cottage in Nainital (India) where you can find best of the fruits in this season. From fresh n juicy Peaches to over sweet Apricots,from dark cherries to sweet n sour plums.

So this time I decided to steam a cheese cake and to combine it with a fruity flavoured topping. But a naughtiness tickling in my mind made me to start with a Oh..So….Boozy Cherry and Dark Rum sauce .

You just need these ingredients to prepare this heavenly tasting cherry sauce.

Ingredients for Boozy Cherry Sauce

1.Pitted Cherries 2 cups

2.Dark Spiced Rum 1/4 cup

3.Granulated Sugar 1/2cup

4.Vanilla flavoured custard powder 1+ 1/2tbsp

Method

1.Combine the cherries, sugar, 1/4 cup rum in a small sauce pan on medium heat. Bring to a gentle boil, reduce heat and simmer for 15 mins until the cherries are soft.

2.Carefully scoop out 3-4 tablespoons of the hot liquid into a small bowl. Whisk in the custard powder until smooth.

3.Stir the cornstarch mixture back into the cherries and stir continuously until the sauce is thickened.

4.Remove from heat.

5.Allow to cool before transferring to a mason jar or other air tight container for storing.

After preparing the sauce I switched to steamed CheeseCake and started collecting Stuff for it.

Ingredients for Steamed Cheese Cake

1. 8-10 Almonds Chopped

2.Raisins 2 tbsps

3.Semolina 2 n 1/2 tbsp

4. 2 Cardamom pods crushed

5.Powdered Sugar 2tbsp +1tbsp

6.Butter 2tsps

7. Home made fresh cottage Cheese 2 cups

Method

1.Start caramelizing 1tbsp sugar with 1tsp butter into a round tin on simmer heat and keep it off the heat as it changes it’s colour to golden yellow.

2.Mix rest of the ingredients with hands to form a dough .

3.Add 1tsp butter and mix again.

4.Put this mixture into the caramelized box.

5.Put the box in a pressure cooker, place the weight and pressure cook for about 20 mins, 1 pressure on high and then on low flame.

6.Only when completely cool, remove from cooker , turn it upside down and refrigerate for 1 hour before serving.

7.Top it up with Boozy Rum sauce and enjoy eating with family n friends.

At my place it got finished in minutes. Happy cooking.

Somewhere my Grand father is the inspiration behind this innovation. He used to give roasted Guavas as the remedy for cough caused due to cold. So I thought why should not I try it making in a delicious ,hot n healthy drink for winters . So it came out as a Guava Masala Tea .

Ingredients -:You need following ingredients to make this wonderful drink-:

3-4 middle sized Guavas

2-3 cloves

Black pepper 7-8

Grated ginger 1tbsp

Basil leaves 4-5

Indian basil/Tulsi 4-5

Lemon grass 1 inch pieces

Green tea leaves 2tsps

Saffron threads 8-10

Method -:Recipe is not so complicated you just need to follow these steps .

1. First of all roast the Guavas directly on flame and cook till they become tender.

2. Scrape out the pulp and transfer to a deep pan. 

3. Add 4 cups of water,basil,Tulsi,crushed black pepper,cloves,lemon grass, Saffron threads and boil for 5 minutes on low heat.

4. Add green tea leaves , switch off the flame and let it sit covered for 2 minutes to steep the green tea.

Serve hot with Saffron threads.

Winters are stepping in and so the greens can be seen easily in vegetables markets. Leafy n lush green veggies are becoming a great hit in indian kitchens.

I also made this morning Chane ka Saag to enjoy the warmth. This leafy saag comes from plucking the soft sprouts of baby leaves of gram plants. Needs special efforts of cleaning , washing the leaves and chopping them finely into tiny bits.

Very simple recipe it is ,you need only these

Ingredients:-

Garlic cloves 8-10 chopped

Green chillies 4-5 finely chopped

Mustard oil 2 tbsp

Chana saag finely chopped 4 cups

Potato wedges 8-10

Salt to taste

Recipe:-

1. Heat the oil in kadai.

2. Fry garlic cloves n green chillies into the oil.

3. Add potatoes to it and later  the saag.

4. Add salt and let it cooked covered for 5 minutes.

5. Add chana saag and again cook it covered for 15 minutes.

6. Keep stiring after each 5 minutes.

7. Serve hot with paranthas or sticky rice.

It’s a fudge made with black lentils to amaze your guests in this festive season. Made with pure ingredients n love ,a nutritional sweet to cherish on Deepawali.

 
Only 5 ingredients are needed:-

1.Black lentils washed and soaked 2 cups

2.Sugar 1n 1/2cups

3.10-12 Saffron threads soaked in 1tbsp warm water .

4.Ghee or clarified butter 1 cup

5.Cardamoms 4-6

6. Crushed cashews 2tbsp.

Method:- 1. Firstly get the soaked urad dal(lentils) ground in a food processor.

2. Heat the ghee in a deep kadai,add cardamoms to it and then ground lentils.

3. Cook till it leaves ghee and becomes pinkish brown in colour.

4. Add sugar and cook till it dissolves completely.

5.Add saffron water to it and mix properly.

6. Grease an edged plate and pour this mixture over it.

7. Spread smoothly with spoon or spatula, garnish with cashews.

8. Keep aside for an hour , cut into pieces and serve.

As carrots and pomegranates are my lil one’s favourite so I added to the regular banana loaf recipe and made a super nutritional dessert to please her. 

Here are ingredients with them you can also do magic :-

100 grams all purpose flour

100 grams butter

75 grams castor sugar

2 organic eggs

2 ripen bananas pureed

1 carrot pureed 

2 tbsp baking powder

This is all you need to bake a loaf like this

Follow these steps for this recipe:-

•Cream eggs,butter,banana puree,carrot puree and sugar together with hand blender.

•In a separate bowl mix flour with baking powder.

•Add this flour mix gradually to the eggs n butter mixture.

•line a loaf tin with butter paper n pour this mixture over that.

•Now bake this loaf on 175 degrees for 35 minutes.

Till the loaf gets baked arrange ingredients and follow these steps  to make pomegranate glaze.

Pomegranate kernels 2 cups

Pomegranate juice 2 cups

Granulated sugar 1/2cup

Castor sugar 2 cups

Pistachios chopped 1/2cup

Method:-

•Boil kernels with juice for 10 minutes.

•Add granulated sugar to it and boil for 10 minutes again on simmer heat.

•Strain the syrup and let it cooled to normal temperature.

•Mix icing sugar to this syrup to prepare icing.

Pour this over the loaf and decorate with chopped pistachios and fresh pomegranate kernels.

I assure you that your guests would never leave you with out asking the recipe.

Hawaiian crispies are generally made with rice crispies ,chocolates n nuts. But I wanted to make this recipe for my lil daughter with all her favourites ingredients so made a twist and added Foxnuts n almonds. Hey ! It turned out awesome with all royal flavours of foxnuts,almonds and Chaunsa Mango puree .

Chaunsa mangoes come late in season , has a golden yellow color when ripe. It is soft, almost fibreless and has an aromatic pleasant sweet flavor. The unique taste and richness in its flavor makes it a worldwide favorite. Chaunsa is commonly called the “King of Mangoes”. Overall it is considered the best mango in terms of its rich aroma, sweet taste,juicy pulp and high nutritional value.

For this recipe you will need following ingredients:

• 1 cup small size Foxnuts
• 1tbsp almonds chopped
• 1 cup marshmallows
• 2tsp vanilla essence
• 1 tbsp dark chocolate bits
• Castor sugar 1 cup
• 1tbsp fresh mango puree
• 1tbsp Butter
• 1 #Creambell  #SachmuchAam #IceCream  candy

Method :

• First of all dry roast your foxnuts n chop them into halves.
• Heat butter in a deep non stick pan.
• Add marshmallows to it and cook till   marshmallows melt.

•  Add foxnuts, vanilla essence and stir well      to coat them with marshmallows mixture.

•  Let this gooey and sticky crispie set into already greased glasses and add choco bits and almonds quickly by pressing with fingers so that they get fixed easily in warm mixture.

• Till the crispie sets , we can prepare mango glaze by adding castor sugar to melted Sachmuch aam Ice Cream.

• Mix castor sugar with real mango puree and Sachmuch Aam Ice Cream till the sugar completely dissolves.

• Pour this glaze over the fox nut crispie and put it back to fridge for 1/2hour.

•  Enjoy eating a new way of #CreamBell #SachmuchAam #IceCream.

Duration : 10 minutes for preparations , 5 minutes for cooking and 35 minutes freezing time.

#KidsRecipe #Crispie #IceCream #MangoRecipe