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Creampuffs

 

This is sort of a throwback recipe. I have done this one a while back and they came out pretty nicely. I was very proud to have thrown this together for my parents.

 

INGREDIENTS

  • Water – 1 cup
  • Butter – 1/2 cup
  • All-purpose flour – 1 cup
  • Eggs – 4
  • Heavy cream – 2 cups
  • Powdered sugar – 1/3 cup
  • Vanilla – 1/2 tsp

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. In a small saucepan bring water and butter to a boil. Stir in the flour, reducing heat to low. Stir vigorously, over low heat for 1 minute, or until the dough forms a ball. Remove from heat.
  3. Beat in all of the eggs at once. Continue beating until smooth.
  4. Drop 1/4 cup of dough about 3 inches apart on a baking sheet.
  5. Bake for 35-40 minute, until puffed and golden. Cool completely.
  6. While they are cooling, prepare the whipped cream. Using a stand mixer whisk the heavy cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks.
  7. Once the puffs are cool, using a serrated knife, cut the top 1/3 off each puff. Fill each puff with a scoop of whipped cream. Place the top back on.
  8. Dust with powdered sugar

https://www.yummly.co/recipe/Cream-Puffs-1221055

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It’s been a while since I’ve last updated this blog. But fear not ! I am back and cooking again. Just trying to get my life together. Picking up the pieces of the old life to serve my new life. So here is to something new. A piece of banana bread with some indulging vanilla ice-cream.

INGREDIENTS:

  • Ripe bananas – 5-7
  • Eggs – 3
  • Oil – ½ cup
  • Sugar – ½ cup
  • Cinnamon – 1 Tbs
  • Flour – 2 cups
  • Butter – ½ cup
  • Brown sugar – 1 cup

 

INSTRUCTIONS:

  1. Smash 4 bananas in a bowl. Add the eggs, oil, sugar and cinnamon and mix it together.
  2. Pour the flour and combine everything together.
  3. To make the caramel, in a pan heat up the butter until melted. Add the sugar and bring to boil.
  4. On a baking dish, pour the caramel in first. Slice two bananas in pieces and assemble them up on top of the caramel filling in the baking dish.
  5. Add the flour mixture and bake it for 350 degree Fahrenheit / 175 degree Celsius for about 40-50 minutes.
  6. It is optional to serve with some Vanilla Ice – cream.

https://www.youtube.com/watch?v=VNcHNtadhK4

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Cream Puffs

What can be more sweeter to make for your mother on mother’s day than balushai ? This is my way of adding more sweetness to mother’s day. A sweet little thing for a sweet little person. And of course some chocolate coated strawberries. But that’s a recipe for another day. For today this is an accomplished surprise from me .

INGREDIENTS :

  • Flour/Maida – 1 cup
  • Baking Soda – ½ tsp
  • Salt –  ½ tsp
  • Ghee –  ¼ cup
  • Chilled Yoghurt –  ¼ cup
  • Oil – For deep frying

For the sugar syrup :

  • Sugar –  1 cup
  • Water –  ¼ cup
  • Cardamom powder –  ¼ tsp
  • Pistachios –  For garnishing

INSTRUCTIONS :

  1. To make the dough , in a large bowl add the flour, salt and baking soda.
  2. Stir to combine the dry ingredients.
  3. Add the ghee to the dry mixture, use your fingers to form coarse crumbs.
  4. Add the yoghurt and mix everything until it forms a dough.
  5. Cover the dough with a wet cloth. Allow it to rest for 30 minutes.
  6. After which form the shape of a ball and press down on the dough with your thumb very slightly. Do not press too much to shape them as this can cause cracks in the balushai.
  7. Cover the made dough shapes with a wet cloth for 15 minutes.
  8. Deep fry the dough on medium heat to cook evenly.
  9. In a saucepan add the sugar and the water and stir the mixture until the sugar dissolve in the water. Once it is dissolved allow the mixture to come to a boil.
  10. Add the cardamom powder, turn the heat to low and let the mixture simmer until you reach the single thread consistency. You will know that it has reached a single thread consistency when you touch the sugar syrup between your two fingers you will find that it is sticky.
  11. Drop each of the fried dough in the syrup until it gets well coated all around.
  12. Drip the excess and lay it on your serving dish. Garnish with some crushed pistachios.

https://www.youtube.com/watch?v=_PrQpXSnmO0

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Kalo Jaam

 

So here we are back to making desserts again .. its always so comforting to make something sweet. I feel that it somehow sweetens my soul as I make it. I made “kaalo jaam” after such a long time. My inspiration for making this dessert is the sweetest person in the world – Kakon api. I first had this at her house.. and she was nice enough to send me the recipe as well. It also reminds me of the time when I went to Nipa apus house and made these on a whim. We had a real girls day in. All very good memories attached to this dessert. I miss you all and this is to reminisce our time together.

 

 INGREDIENTS:

  • Milk Powder – 4 cups
  • Self Raising Flour – 1 cup
  • Quart of whipping cream ( Thickened cream)
  • Oil for deep frying

INGREDIENTS FOR SUGAR SYRUP:

  • Sugar – 4 cups
  • Water – 5.5 cups

INSTRUCTIONS:

  1. In a mixing bowl combine milk powder and flour .. make a well in the middle and add the thickened cream slowly while mixing everything together .. forming a dough.
  2. Shape the dough in to round balls first and then roll it sideways in your hands to form an oval sphere.
  3. To get your sugar syrup ready .. use a Rondeau pan. The more bigger the pan the better so that when you soak the fried dough in it .. there will be plenty of space for them to increase in size. Combine the water and the sugar and boil it till the sugar is completely dissolved.
  4. Fry the dough on a medium flame. Take your time to do this step as you want the dough to cook thoroughly.
  5. Once all of it is fried, lay all the fried dough in to the sugar syrup and boil for 5-10 minutes with the lid covered. Turnoff the stove and let it soak in to the sugar syrup until you are ready to serve it in to your serving dish.

 

 

 

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I guess I have been feeling a little peachy lately 🙂 . I remember when I was little, there used to be a cartoon series that aired on the Disney channel called “little bear”. He had a human friend named Emily who loved peaches. The colour on that fruit always looked so treasure like to me. A combination of orange and yellow mixed in with some gold. It seemed like almost mythical for such a jewel like fruit to be in existence for us to devour. This recipe is great for people who can not intake high amount of sugar. Ingredients : Wonton wrappers, peaches, brown sugar, powdered sugar, flour, oil, heavy cream, salt, sugar and water.

Peach Wonton recipe

INGREDIENTS:
  • 2 pounds ripe peaches, peeled and sliced/diced (about 8 peaches)
  • 2 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • Wonton wrappers (1 12 oz. pack should do it.)
  • Canola or vegetable oil, enough for about 1″ of oil in your pan
  • Powdered sugar for sprinkling
INSTRUCTIONS:
  1. Slice up the peach and toss in a large bowl with flour and brown sugar.
  2. Lay out the wonton wrappers, drop about a tablespoon of sliced/diced peaches and a tad bit of peach juice in the center of each wonton wrapper.
  3. Using your finger or pastry brush, wet the outside edge of the wonton wrapper.
  4. Fold one corner of the wrapper over to the other corner, and gently press down to seal edges. Make sure to seal edges thoroughly to avoid the oil splattering. Add an additional fold, if you’d like by dabbing the corners with water and folding them up to meet in the middle.
  5. Heat 1″ of canola or vegetable oil in a heavy bottomed pan over medium-high heat to 375°F. Carefully slide wontons into oil and fry for about 2-3 minutes, turning as they fry. When they reach a lovely golden brown, remove from oil to a paper towel lined pan.
  6. Sprinkle with powdered sugar.

Caramel Whipped Cream Recipe

INGREDIENTS:

  • 1/4 cup sugar
  • 1 tablespoon water
  • Salt
  • 1 1/4 cups cold heavy cream

INSTRUCTIONS:

  1. Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.

  2. Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).

  3. Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.

  4. Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.

http://www.yummly.com/recipe/external/Peach-Wontons-1243928

http://www.marthastewart.com/334224/caramel-whipped-cream