Paneer Chocolate Peda by Usha Rani (Mahaslovelyhome)

Diwali is just around the corner, I didn't prepare many things this year, so I have blogger friends sharing on their Diwali sweets and bakes for the month of November. Blogging world have introduced so many good friends in my life, despite the distance of our location we are still keeping in touch and have a little chat every now and then. Today, I have someone who would like to share about herself and her world on blogging. let us see who is that okay;

HAPPY DIWALI READERS,FRIENDS,WELL WISHERS

Hi..I am Usha Rani..Who writes at Mahaslovelyhome..Well, I love eating and at the same time cooking too..More than following the same kind recipes, I  like to try new methods on my own Idea...This year I started working more on blog and at the same I am a busy wife and mother of two little boys..I believe in god and prays to lord shiva specially..MAHA Is an one other name of lord shiva and I choosed it for my kids..Without second thought I created blog name with MAHA..This is a small story behind my blog name..You can find all kind of baking recipes,rice varities and all categories recipes  of daily needed In Mahaslovelyhome. Recently, I started another blog where I share tips for food bloggers called as SOME THING HELPFUL...Your encouraging comments makes me to feel happy and gives more energy to cook and share my Ideas..Hope it continuous for ever..Thank you..

Arthy Suman is a simple,homely girl whom I visited through her blog..I appreciate her interest on cooking and "SUMANARTHYKITCHEN" is one of my most liking blog.I like her Non vegetarian recipes and some of innovative baking recipes too...Even I book marked few and sure will share the results...I also wonders by seeing her patience where she replies to each comment..Recently  In FB I saw her pic in Venisri wedding anniversary album.Love to see the food bloggers and how beautiful when they meets directly..Wish one day I will meet  at least few of our co-bloggers too..After seeing her status "ABOUT GUEST POSTS" in FB I send a message and she replied within seconds..Actually I planned to post this in my blog on DIWALI, but changed the Idea and writing as guest post in her blog. And Iam with double happy to share this recipe in co-blog on festival time.

Thank you so  much for accepting to write a guest post Arthy..I believe,you liked the post and try next If you are Interested..Hope you will..

Once again Personally, 

I WISH YOU A VERY HAPPY AND PEACEFUL DIWALI TO U N UR FAMILY..

ABOUT RECIPE: Ricotta cheese is always in my shopping list and I love to try gravies and sweets with R.C. well,All the co bloggers are busy in festival preparations and their posts tempting me much more and forced to try some thing..While searching fridge, noted this packet and coconut powder and with remaining ingredients created this peda..This is very easy to make and saves your time..You need just 5 INGS and that`s really quick to cook..Try this when you get some paneer in your kitchen and enjoy.

CATEGORY-SWEETS/RICOTTA CHEESE SWEETS/FESTIVAL RECIPES

PREPARATION TIME-10 MINUTES

COOKING TIME-15 MINUTES

WHAT YOU NEED

Ricotta cheese- 300 gms

Sugar-1/2 cup

Cardamom powder-1 tsp

Hershey`s cocoa powder- 2-3 tsps

Desiccated  coconut powder-1/4 cup

HOW TO COOK

Blend Paneer in  mixy jar..

Then heat pan with ghee and add paneer and sir continuously  for 5 minutes in medium flame...

Now add sugar and mix well..You can see some liquid type of consistency..

Keep flame in low and stir without stopping until it thickens..Add in cardamom powder too..

When the time paneer turns tight and hard it will separates from pan...It looks like a ball now and completely dry too..

Once you feel,it is done apply some ghee to plate and keep half of the the paneer dough..

To the remaining paneer add in cocoa and cook for 2 more minutes by mixing every second..Then turn off..

After 5-8 minutes apply some ghee to palms and start making pedas..Take goose berry size plain paneer mix into hands and take the same quantity of choco paneer  mix also..

Combine those and give a shape like PEDA.. (By pressing cookies cutters i got those designs on pedas)..

Yummy Paneer chocolate peda is ready..Serve warm or cold...

MAHAS NOTES

 I ground paneer  directly in the mixy jar..(forgotten removing water from the packet)

So,mine paneer mix is wet for and stirred long time..

If you use store bought ricotta cheese,then drain paneer from water and start grinding.

You can try this fresh home made paneer too..If it looks too thick you can add 1-2 tsps of milk..

Use good quality cocoa powder for best taste.

If you want burphi do like this,cook for few more minutes until it turns dry then spread a paneer layer on plate and on top spread another paneer choco layer and cut into desired shape..After some time separate the slices and serve

You can add some nuts on top for rich look..Try chocolate horlicks powder for a change/if available.

Now isn't that a wonderful sweet for this Diwali? Do try making this Paneer Chocolate Peda for your family and do tell us how it turned out for you !Thank you Usha for sharing such a delectable dish for us today. Happy Diwali to you and your beloved family.

Moist Chocolate Cake with Chocolate Ganache

Ingredients:

Cake
300g of all purpose flour
100g of cocoa powder
400g of castor sugar (I have used 300g only)
1 tsp of baking powder
1 tsp of baking soda
1 tsp of vanilla extract
250ml of hot water
250ml of vegetable oil
250ml of low fat milk
3 large eggs

Sift flour, cocoa powder, baking powder and baking soda and keep aside for later use.

In a mixing bowl beat eggs with sugar and vanilla extract then add water, vegetable oil and milk. Now add in the sifted dry ingredients gradually without over mixing the batter.

Pour this batter on a baking pan which have been applied with butter and flour (I have used bundt pan), dust off excess flour and bake this cake for 30-45 minutes at 150 to 170 degrees depending on your oven requirement. The cake is done when you insert a skewer and it comes out clean, let the cake cool overnight or at least few hours before pouring the ganache.

Chocolate Ganache Frosting

50ml of cream

200g of dark chocolate

1 tbsp of butter

Melt all dark chocolate and cream over double boiling method, once chocolate is perfectly melted add in butter for a glossy look. Let the ganache cool before pouring over the cake and decorate upon your creativity.

See how glossy is the ganache 

Do try and let me know how it turned out for you!

Home-made Mango Ice-Cream

Wow, it has been nearly a month since I have updated my space, as some of you may have known the reason to my disappearance is due to demise of my paternal aunt. I was in my parents house for two whole weeks, busy with prayers and rituals, now I'm back to my house and started blogging. I cooked many dishes but no time to take good pictures for my blog. Thank you so much to all my friends who have sent their condolences. 

Now let's get back to today's recipe, I made this ice-cream sometime ago but couldn't find time to blog about it. My husband loves ice-cream, it is a must have in our fridge as he love to have it while watching tv, I have planned to make ice-cream at home, this is a very easy method and anyone can make it at home. Come, let's see how easy it is to make this ice-cream;

Ingredients:

2 cups of mango puree (blend mango without adding water)

2 cups of milk powder

2 cups of chilled milk

2 cups of cream

1 cup of sugar

2 tbsp of cornflour

A pinch of salt

1 tsp of vanilla extract

1 cup of chopped mango

Blend all the ingredients above except for chopped mango, and pour all those things blended into an airtight container, mix in the chopped mango to the ice-cream and freeze it for few hours.

Remove all the frozen ice-cream, blend until smooth and refreeze overnight. I poured some of the ice-cream into individual glasses for easy serving. Now our home-made Mango Ice-cream is ready to be served. Best eaten on a hot sunny day. do try and let me know how it turned out for you!

I'm sending this post to Kauser's Kitchen Event

                                    

Cinnamon Sugar & Raisins Pull Apart Bread (Egg-less)

For many months I have been admiring many blogger sisters baking breads, different types and shapes which pokes me every day to try my hand on baking bread but some how delayed all this while as I didn't have the gut to try it. The steps seem to be very tedious and I thought I didn't have that much of patience to wait for it but the first step to any major decision are quite tough isn't it, OMG its just baking a bread nothing as major to a liposuction. I went through many recipes from other bloggers' post and have decided that I would choose Pull Apart Bread as my first choice as the process is quite easy and you can choose any filling of your choice to incorporate with the bread.

I love the Cinnamon Sugar and Raisin combo as its very simple and doesn't need much ingredients and they are something available in almost every kitchen. Now let us look at how to make this wonderful, soft and flavorful bread, I have chosen to follow Nags recipe from Edible Garden, thank you so much dear for the wonderful recipe. For the step by step pictorial do visit her website;

Ingredients:
3 cups of all purpose flour 
1 tsp of sugar 
2 tsp of yeast (I used Mauripan) 
1/2 cup of warm milk 
1 tsp of salt 
25 gm of butter, at room temperature 
3/4 cup of milk, at room temperature 
Oil

Filling:
1 cup of sugar 
3 tbsp of butter (at room temperature)
1 tsp of cinnamon powder
2 tbsp of black raisins

In a bowl, mix warm milk, yeast, sugar and leave it aside for it to work its magic (this mixture will be frothy and it's ready to be used it takes approximately 5-10 minutes).

In another mixing bowl add flour, salt, butter and yeast mixture, mix all these ingredients until it comes together and add the 3/4 cup milk until a soft, slightly sticky dough is formed. Apply some oil and cover the dough with a cloth or cling wrap and set aside for 1 1/2 hour.

If you have followed the exact steps this dough will rise, punch and release the air in the dough and roll on a flat surface using a rolling pin to get a rectangle or a square. Apply some butter, sprinkle generous amount of cinnamon and sugar mixture on the flatten dough on the buttered side, add the black raisins on top of this and lightly roll using a rolling pin t slightly embed the raisins.

Cut the dough into 6 strips and stack on top the other strips filling side facing up, now further cut the strips into equal smaller squares and arrange in a well buttered loaf pan. Cut part facing down, once all arranged cover with a wet towel and let the dough rise for another hour.

Pre-heat oven at 180 degrees and bake for 25-30 minutes until its golden brown, once baked apply generous amount of milk on the bread and let it cool down completely. Now our Cinnamon Sugar & Raisins Pull Apart Bread is ready to be served.

Do try and let me know how it turned out for you!

Mango & Peach Pudding (Egg-Less)

It has been quite sometime since I have prepared pudding at home, so I planned to make my all time favorite Mango Pudding but I saw there were some peach slices in the pantry, I don't know how the combo works but it was actually awesome. Now let's check out how to make this;

Ingredients:

10 g of jelly powder

1/2 cup of mango puree

1 cup of sugar

750 ml of water

500 ml of milk

Few slices of peach (chopped)

A few slices of peach (for garnishing)

In a pan, mix water, jelly powder and sugar, let it boil over medium flame, sugar and jelly powder should be completely dissolved and reduces a little. Finally add in milk and mango puree and let it simmer for a few minutes.

Now pour the pudding mixture into your preferred mould or glasses and add in the chopped peaches equally to all the containers. Let the pudding cool down before transferring to fridge and let it set perfectly.

Once the pudding is completely set which takes only about 30 minutes, it is ready to be served with a dollop of cream and topped with sliced peaches. Tastes best eaten while its chill. Do try and let me know how it turned out for you!

Im sending this post to Kauser Kitchen's Event

                                            

Coconut Candy

It's something special, but is it love? Its hard for some people to call it love because of pride and some, perhaps, even reject the feelings. What ever it is , love is in the air when he gives you butterflies in your tummy by just being in your thoughts or makes your heart thump as if you've just run a 100 m dash when he's near you. Some don't even feel love at first, until an argument or risk of break-up comes into picture and 'hate' soon blooms into romance. Others misunderstand friendship, lust or even infatuation as 'love' but love is so pure and honest and it doesn't need material assurance to ignite it. Don't rush into anything and take it slow and steady so that love will last till the end.

You must be thinking what am I blabbering here, hey but its Valentines Day and I'm so in love, no matter its V-Day or not. It has been 13 years, I have been swimming in the sea of love, for some one who have been very strict and fierce, love has changed me to who I am today. I thank God for sending me the guardian angel to care and love me my whole life, okay I better stop here. I can talk and talk and talk non-stop when it comes to love, let me bring you to the recipe today.

Today's special recipe is Coconut Candy, I have made this for the first time in my life for my beloved husband to celebrate V-Day. This candy is one of his favorite, but knowing me, I'm someone who don't fancy sweet stuffs and always very health conscious he never asked me to make for him. But it's not fair isn't it, once in a while its okay to have. Now let us see how to make this;

Ingredients:
2 2/3 cup of shredded coconut (only white part)
1/2 cup of sugar
1/2 cup of evaporated milk
1/2 cup of condensed milk
2 tbsp ghee/butter
2 tsp of rose extract
Few drops of red/pink food coloring
A pinch of salt

In a non-stick pan, melt ghee/butter and add coconut fry for a couple of minutes over medium flame, now add sugar, evaporated milk, condensed milk, rose extract, red coloring and salt. Stir everything continuously, do not leave the mixture without stirring constantly because it will be easily burnt. Stir until the mixture clumps together and almost dry.

Pour the mixture on a square cake mould and let it cool down, now cut into small squares and place it in the fridge overnight. The next day, remove from fridge and place the squares in air-tight containers in the fridge, it can be kept up to a month (if you don't finished it immediately :) ) Now our Coconut Candy is ready to be served.

Do try and let me know how it turned out!

Dragon Fruit Smoothie

I'm on a low calorie diet, thinking about what I can have for breakfast, the easiest to whip up would be a low calorie smoothie. I had Dragon Fruits in my pantry so, I have added milk and blend it for a healthy and yummy drink. Dragon fruit is very nutritious, it is also known as Pitaya, its originates from Mexico and South America and commercially grown in Asian countries. It has blood glucose level lowering properties, this fruit also has high protein content boosts metabolism and natural antioxidant.

Now let us see how to prepare this simple smoothie;

Ingredients:
2 cups of dragon fruit (chopped)
100 ml of low fat milk (chilled) or sub with plain yogurt

Pulse both the ingredients in a mixer or blender until the fruit is well mixed with milk, I prefer having small pieces in the drink. Pour the smoothie in a glass and have it immediately. Do try and let me know how was it!

Chopped dragon fruits

Perfect smoothie for dieters