Dulce De Leche

Unexpectedly it's the Eve of Eid and the end of the holy month of Ramadan. Days just flew by and I am kind of feeling a bit overwhelmed with sadness. I hope our Rabb accepts all our deeds and make us among the righteous until our last breath.

Without further a do, let's get to our EID dessert and who doesn't love Dulce de Leche? ( Cooked condensed milk)

The dessert is a marriage between the flavors of tiramisu and Dulce de Leche without the addition of coffee.

Try to set the dessert in the refrigerator overnight for better results.

Ingredients:

1 pack Italian Lady finger biscuits
1/3 cup White Sugar
2 tbsp Butter
1/4 cup whole milk
1 Can Condensed Milk
1 cup Milk
7-8 Kiri Cheese Cubes/ Cream Cheese
1 1/4 cup whipping cream
1/2 tsp Vanilla essence
Cocoa powder

Instructions:

In a non stick pan, allow the sugar to caramelize.
Add the butter, one tbsp at a time and stir gently.
Finally pour milk, little at a time and mix well.
Allow to simmer on low heat for 3-4 until slightly thick. Instant Dulce de Leche is ready!
In a bowl, pour the milk and Dulce de Leche (or blend them).
Dip the lady finger biscuits in the milk and arrange on a tray.
Beat the whipping cream and set aside 1/4 of the cream for piping as decoration.
In a bowl, cream or mix the Kiri Cheese cubes along with sugar and vanilla essence and add the remaining Dulce de Leche and combine well.
Finally, fold the whipped cream with the cream cheese mix and layer over the arranged biscuits and spread evenly.
Dust with cocoa powder.
Pipe the whipped cream into a crescent shape by making a guideline using the back of a spoon and pipe accordingly.
Finally pipe the Dulce de Leche for a pop of caramel color and set in the refrigerator overnight or at least 3-4 hours. (For better results keep overnight)

Ps: you may use store bought Dulce de Leche (cooked condensed milk) or you May cook the condensed milk in a pressure cooker submerged in water ( after removing the outer cover of the can ) for 3 whistles and allow to cool overnight.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Pizza Rolls Bake

It's not easy to please kids with snacks that they can devour when they open their fast. Well, you can be sure, they are going to love this one! With some basic ingredients available at home, you can win the hearts of your little ones! I did win my picky eater girl's heart! :D

The pizza rolls are made usimg bread slices, that are moistened and rolled to flatten to which the prepared pizza sauce is spread, onto that, add Mozzarella cheese, chopped veggies and the fried chicken pieces. These rolls are so yum! I feel like making them again already! (especially because it's so easy to prepare, hehe) Slice the rolls and place them on a baking tray, so read the remaining sauce, and sprinkle Mozzarella cheese and bake until the cheese melts. Soo good I must say!

Let's get the ingredients :

Ingredients:

6-7 Bread slices
150 grams Boneless Chicken, sliced
1/2 tsp Garlic paste
1 tsp Kashmiri Chilli powder
1/4 tsp Pepper powder
Salt, as required
1/2 Onion, chopped
1/2 Capsicum, chopped
4-5 tbsp Tomato Ketchup
1 tsp Tomato paste
Freshly minced garlic, a pinch
1/4 tsp Oregano
3-4 tbsp Black Olives, sliced
Mozzarella Cheese
Red Chilli flakes, a pinch (optional)
2 tbsp Butter
1/2 tsp garlic, freshly minced
Salt

Instructions:

Marinate the sliced chicken with Kashmiri Chilli powder, garlic paste, black pepper powder and salt.
Fry the chicken pieces in vegetable oil and set aside.
To make the pizza sauce, to a small bowl, add the tomato ketchup, tomato paste, oregano, minced garlic (only a pinch, as the garlic can over power)
Next, trim the sides of the bread slices.
Moisten the bread with fingertips, and flatten using a roller.
Spread the pizza sauce over the bread, sprinkle mozzarella cheese, add the chopped onion and capsicum, and top up with sliced black olives. Place 2-3 pieces of the fried chicken pieces and roll them. At the end of the bread,dampen with water and press the roll to the end and seal it.
Cut the roll into half and place both the roll on a small baking dish, cut side facing up. Similarly do rest of the bread slices and fill the baking dish.
Finally, mix softened butter with minced garlic and salt and apply over the rolls and spread the remaining pizza sauce over the rolls and add leftover chicken pieces and chopped veggies.
Now sprinkle mozzarella cheese generously, and sprinkle little red Chilli flakes (avoid if children can’t stand spice)
Bake/ microwave until the cheese melts and serve warm!

Jeeraka Kanji

Jeeraka Kanji is a staple during ramadan. During my childhood, my mom would bring a big bowl of this Jeeraka Kanji to the table during Ramadan and the feeling of that warmth can't be describedutnil you actually try it. The leftover Kanji is usually had for suhoor. It is filling and the medicinal properties of garden cress seeds are immense. Garden cress seeds, also known as ashali in Malayalam is more like the brown/red cousin of basil seeds/ tuk malenga :D

I made the Jeeraka Kanji in the pressure cooker, you may cook the kanji/rice porridge in any pot. Then, a ground paste of coconut, shallots and cumin seeds are added to the kanji. The comfort that this rice porridge gives after breaking fast is just so soothing. Cumin and Fenugreek seeds has many benefits too.

Without further ado, let's see how the Jeeraka Kanji is made.

Ingredients : (makes for 4 people)

1 cup Jerakashala rice
1/2 tsp Fenugreek seeds
1 tsp Garden Cress Seeds
1/4 tsp Turmeric powder
4-5 Shallots
1/2 cup Shredded Coconut
1 tsp Cumin Seeds
1/2 cup water
Ghee/ clarified butter, to garnish

Instructions:

Cook the rice in a pressure cooker with Fenugreek seeds, garden cress seeds, salt and turmeric and water double the quantity of the rice, for 1 whistle and let it stay for 5 minutes before releasing pressure manually, (you may also cook in a normal pot and allow the rice to cook until well cooked and thick).
In a mixer grinder, add the shredded coconut, cumin seeds, shallots, water and grind.
Add the ground coconut paste to the cooked rice porridge and add more water, salt and turmeric, if required.
Allow the kanji to come to a simmer, before the kanji boils, switch off the flame.
Serve the Jeeraka kanji warm, in bowls and serve with ghee/ clarified butter.