Tuesday, 26 December 2017

Almond Fudge | Badam Burfi

Almond fudge or badam burfi is a popular Indian sweet mainly prepared with powdered almond and sugar syrup. This is a quick and easy sweet which can be prepared with easily available ingredients. If you have ready made almond powder in hand, then within 15 minutes this sweet can be prepared.




Here I have not used any milk and ghee. Only for greasing purpose, a little amount of ghee is used. And also here, there is no bothering of exact right consistency of sugar syrup. Instead of soaking the almonds, blanching can reduce the preparation time. One point to remember to get perfect smooth texture of the burfi is that there should not be any cracks in the dough after kneading.




    This popular Indian sweet, badam burfi anybody can use as a gift during any festive occasion especially during Diwali. Badam burfi is one of the favorite sweets of my father. This also can be served as dessert after a full main course meal. So below is the details method of preparation of this amazingly tasty, smooth and melt in mouth textured almond fudge or badam burfi.





    Preparation Time : 15 mins   |   Cooking Time : 10 mins 


    Ingredients :        

    Ingredients
    Measurements
    Almond (badam)
    ½ cup
    Sugar
    ¼ cup
    Cardamom powder
    1 pinch
    Water
    ¼ cup



    Method :
    1. First soak the almonds in sufficient water for at least 2 hours. Then drain all the water and peel the skin of almonds.
    2. Dry roast all the peeled almonds to make free of any moisture.
    3. Then in a blender put all the cooled and roasted almonds and make a powder (semi fine texture).
    4. Next in a nonstick pan, take sugar and water. Turn heat on.
    5. Add cardamom powder. Stir in till sugar dissolves completely over low-medium heat.
    6. Once the mixture starts bubbling, add in the almond powder.
    7. Stir continuously over low-medium heat scrapping the sides as well.
    8. After sometimes, the mixture becomes thick and slightly sticky.
    9. Turn off heat, transfer the mixture to a plate and allow to cool a bit.
    10. When the mixture is still warm, knead for 1-2 minutes with greased (by ghee) hand or till a smooth texture of the dough appears. There should not be any cracks in the dough.
    11. Then place the dough on a greased plate and make a rectangle or square of desired thickness.
    12. Using a sharp knife, cut into desired shape.
    13. Sprinkle some finely chopped pistachio and then separate each burfi.
    14. Store in air tight container or serve !



    Notes :

    • Always prefer to use nonstick pan for making badam burfi easily.
    • The whole preparation process of badam burfi has to be prepared over low-medium heat.
    • If ready made almond powder is available, then use it directly to the sugar mixture.

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    This 'Almond Fudge or Badam Burfi' is contributed for 39 Healthy Wellthy Cuisines where the theme is 'Parent Special'. Here are more similar recipes shared by our Healthy Wealthy Group members as Fruit Custard Trifle PuddingMoong Dal Halwa, Carrot Halwa MousseExotic Veggies in Teriyaki sauce.

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    Monday, 25 December 2017

    Eggless Gingerbread Biscotti



    Merry Christmas to everyone !!

    Christmas is an annual holiday celebrated by the Christians on 25th December all over the world to celebrate the Nativity of Jesus Christ. Christians believe that Jesus is the son of God, the Messiah sent from Heaven to save the world. It is believed that Jesus was born to Mary in Bethlehem around two thousand years ago. Jesus was born in a manger because there was no room for him and for his parents, Mary and Joseph. The word Christmas comes from Cristes maesse, an early English phrase that means Mass of Christ.






    Christmas is a festival that fills joy, happiness and love in people's life. On this day, people go to church, sing carols, take part in special religious services, exchange gifts, decorate their homes with holly, mistletoe, lights, flowers and Christmas trees and organize family gatherings. On the Christmas Eve, churches around the world hold evening services. At midnight, most churches hold special candlelight services. Santa Claus is a popular character in the Christmas celebration who brings gifts for the children. 



      This year Christmas is on Monday. So we all, Foodie Monday Blog Hop team members had decided to celebrate Christmas by keeping 'Christmas recipes' as 124th Foodie Monday Blog Hop theme. Well, this year I have already prepared the authentic Christmas Fruit Cake which is a healthy, non-alcoholic and vegan version. Also some melt in mouth egg-less lemon crinkle cookies are prepared and packed for gift. But gingerbread flavor is missing still in my house this Christmas. Though I always do go ahead with gingerbread cookies (man / woman πŸ˜‰), but this year I made some crunchy biscotties that too with gingerbread flavor !!


      Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg / cinnamon and sweetened with honey, sugar / molasses. Gingerbread biscotties have exactly the same flavor which anyone can get from the gingerbread cookies but these are crunchy ones where as the cookies are soft and chewy ones. Since molasses is not available at my place, so I have prepared these gingerbread biscotties using jaggery syrup. If you have molasses, then just use molasses in place of jaggery syrup. The smell that comes out while baking these gingerbread biscotties, ahhaaa !! My entire house just becomes full of spice flavors. These biscotties are purely egg free and within a few minutes and with some easily available ingredients, anyone can prepare these flavorful, mildly sweet, well spiced and crunchy ones. Without taking time anymore, lets go in details.

      Preparation Time : 10 mins  |  Cooking Time : 45 mins

      Ingredients :        

      Ingredients
      Measurements
      All purpose flour
      1 cup
      Brown sugar
      ¼ cup
      Jaggery syrup
      (jaggery + hot water)
      ¼ cup
      (4 tbsp + 1 tbsp)
      Milk
      2 tsp
      Butter
      50 gm
      Cinnamon powder
      ½ tsp
      Dry ginger powder
      1 tsp
      Nutmeg powder
      ½ tsp
      Baking soda
      ¼ tsp
      Salt
      1 pinch


      Method :
      1. Preheat the oven at 180 deg C.
      2. Sieve all purpose flour, baking soda, dry ginger powder, cinnamon powder, nutmeg powder and keep aside.
      3. In a mixing bowl take butter, jaggery syrup and milk. Mix well till a smooth texture using hand or electric whisk.
      4. Next add brown sugar and the sieved dry ingredients to the wet ingredients.
      5. Make a smooth and soft (little sticky type) dough. If the dough is too sticky, then add little amount of all purpose flour (add first 1 tbsp flour and more if needed). If the dough is too tight, then sprinkle little amount of water at a time.
      6. Divide the smooth dough into two equal parts.
      7. Place both dough on a baking sheet. Flatten and shape each into approximate 5 cm wide and 11 cm long logs keeping some space between both logs.
      8. Bake both logs for 25-26 minutes or until firm to the touch.
      9. Remove from the oven and allow to cool completely or at least 15-20 minutes.
      10. Using a serrated knife, cut the logs into 1 inch thick slices. Place the slices on their sides on the baking sheet.
      11. Again bake for 10 minutes and take out. Flip them and bake for 10 more minutes.
      12. Remove from oven and transfer to a wire rack to cool completely. It will become even more hard after cooling.
      13. Drizzle some white chocolate over these crunchy biscotties, munch right now or store in an air tight container to serve later !



      Notes :

      • Jaggery syrup should be at room temperature while using in the recipe.
      • Use salt if the butter used here is not salty one.
      • If you have molasses, then just use 1/4 cup molasses in place of jaggery syrup. Since molasses is not available at my place, so I have prepared these gingerbread biscotties using jaggery syrup.
      • If you don't have ready made spice powders, then just take whole ones and make a fine powder in a blender.

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      Thursday, 21 December 2017

      Vegan Orange Blueberry Mini Bundt Cake



      Yeah !!! It's again a recipe using Blueberries :)

      Some blueberries were still left with me after making virgin blueberry lemonade. December means its the season of one of my favorite fruit, Orange. That may be orange or lemon, I just love all citrus flavors. So the thought of making some mini bundt cakes using these two fruits, blueberry and orange came to mind.






      These mini bundt cakes are lightly sweetened. Also I have prepared using whole wheat flour, which gives a healthy option. These are totally egg free and vegan as well. The blueberries used here are frozen ones, so I just have mixed with batter without thawing blueberries to avoid discoloring the batter. And if using fresh ones, then just first roll with some flour and then only mixed in batter to avoid sinking to bottom. 



        Instead of mini bundt molds, any other muffin molds or paper cupcake liners can also be used. The vegan orange blueberry mini bundt cakes are easy to make and delicious for breakfast or as an afternoon pick-me-up. Much tender, moist, healthy mini cakes; what-else one can need for Christmas party!!!
        Below is the details method of preparation of these vegan orange blueberry mini bundt cakes.




        Preparation Time : 10 mins  |  Cooking Time : 25 mins

        Ingredients :        

        Ingredients
        Measurements
        Wheat flour
        ½ cup
        Corn starch
        ½ tbsp
        Blueberry (fresh / frozen)
        ¼ cup
        Orange juice
        ½ cup
        Sugar
        ¼ cup
        Baking powder
        ¼ tsp
        Baking soda
        ¼ tsp
        Orange zest
        ½ tsp
        Oil
        2 tbsp
        Salt
        1 pinch


        Method :
        1. Preheat oven at 180 deg C.
        2. Grease the mini bundt pan with oil and keep aside.
        3. In a mixing bowl, first take sugar and oil. Mix well.
        4. Next add orange juice and mix until sugar dissolves completely.
        5. Meanwhile in another bowl, sieve wheat flour, baking powder, baking soda, corn starch and salt. Keep aside.
        6. Add fresh orange zest in the wet mixture and give a quick stir.
        7. Then add the sieved dry ingredients with the wet ingredients, mix gently till everything incorporated well.
        8. Now add blueberries in the batter and gently again mix evenly.
        9. Pour in the greased mini bundt pan and bake for 25 minutes or till a knife / toothpick inserted into the cake comes out clean.
        10. Take out from oven and allow to rest for 10 minutes.
        11. Then invert and allow to cool completely.
        12. Serve these vegan orange blueberry mini bundt cakes by dusting some powdered sugar or simply as it is  !



        Notes :

        • If mini bundt pan is not available, then just go with normal muffin or cupcake mold.
        • If using frozen blueberries, then use without thawing to avoid discoloring the batter. And if using fresh ones, then just first roll with some flour and then only mixed in batter to avoid sinking to bottom.

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        Sending this recipe to Fiesta Friday this week co hosted by Mollie and Petra.

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        Monday, 18 December 2017

        Virgin Blueberry Lemonade



        Monday is here again. This time the Foodie Monday Blog Hop theme is decided as 'Berry Recipe'. Hmm, so I have opted blueberry because that was currently available in my refrigerator πŸ˜‰
        Well, berries are bright, flavorful and sweet super-fruits that have a long list of health benefits. These colorful fruits are high in antioxidants and polyphenols, which helps in fighting chronic disease and cancer.

         Foodie Monday Blog Hop

        Among other berries, the blueberries are antioxidant powerhouse. That deep blue color is related to high amounts of phyto-nutrients called anthocyanidins. These phyto-nutrients aid in the process of neutralizing free radical damage in our cells. Overtime, the collagen matrix of our tissues and cells begins to deteriorate. Blueberries help to keep this from happening, with a high capacity for free-radical neutralization. Blueberries also help to reduce our chances of developing diseases related to redness of the cells. This includes a reduced risk for heart disease, cataracts, hemorrhoids, glaucoma and peptic ulcers.



          Blueberry Lemonade is a refreshing drink which can be enjoyed at any time, through out the whole year. This is the most amazing drink loaded with fresh or frozen blueberries and some tangy lemon juice. The great thing basically about making a fruity lemonade is that any kind of fruit can be used. Since blueberries are used here, so the name is Blueberry Lemonade 😊
          There are several method of making blueberry lemonade. I have first prepared the blueberry syrup, then used that syrup in the lemonade. But you may blend blueberry, lemon juice, sugar and water into a smooth puree, strain and used for lemonade. Though I usually prefer the second version, but this time I have just made the syrup first and then used in lemonade. This pink lemonade is a perfect party beverage and also can be an alcoholic version by just adding some vodka πŸ˜‰. So lets go in details.




          Preparation Time : 10 mins  |  Cooking Time : 5 mins

          Ingredients :        

          Ingredients
          Measurements
          Blueberry
          1 cup
          Sugar
          ¾ cup
          Lemon juice
          ¾ cup
          Water
          5 cup
          Mint leave
          For garnishing
          Lemon slice
          For garnishing
          Blueberry
          For garnishing


          Method :
          1. In a saucepan take sugar and 1 cup water. Turn heat on and stir the sugar until sugar is dissolved over medium heat.
          2. Add fresh blueberries and boil for 5 minutes or until blueberries are broken.
          3. Turn off heat. Pour this mixture through a fine strainer and collect all the blueberry syrup.
          4. Keep aside to cool completely at room temperature.
          5. Then in large jar / vessel take blueberry syrup, lemon juice, water.
          6. Stir everything to combine well and then put in refrigerator to chill till the time of serve.
          7. While serving, just take out from refrigerator.
          8. In the serving glass put some ice cubes, then pour the blueberry lemonade and finally garnish with some blueberry, mint leaves and lemon slices and serve !



          Notes :

          • Without making the syrup, just blend everything, strain and serve.

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          Virgin Blueberry Lemonade recipe is linked to this week Fiesta Friday co hosted by Judi and Laurenaalso to CookBlogShare hosted by Kirsty.

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          Sunday, 17 December 2017

          Vegan Christmas Fruit Bundt Cake

          As you all know, preparation for Christmas has already begun 😊 So Christmas, without the fruit cake is incomplete totally. Though I always make fruit cake for Christmas each year, but this year I thought to make a healthy one and also a vegan version and that too in a bundt pan, isn't so much interesting !! Well It is😊





          Basically a Christmas cake can be light / dark, crumbly-moist to sticky-wet, spongy / heavy, leavened / unleavened, shaped as round / square / oblong as whole cakes, cupcakes with icing / glazing / dusting with icing sugar or simply kept plain as it is. A particular favorite of many people is the traditional Scottish Christmas cake, 'Whisky Dundee'. As the name implies, the cake originated in Dundee and is made with Scotch whisky. This alcoholic fruit cake is a light and crumbly cake, loaded with fruits and candied peel (mainly currants, raisins, sultanas and cherries). This Christmas cake is particularly good for people who don't like very rich and moist cakes. In India, mostly Christmas cakes are traditionally a fruit cake with many variants.





          My version which I have prepared for this year Christmas celebration is totally a vegan fruit cake and also the flour used is whole wheat flour. Although the Christmas cakes call for soaking fruits in alcohol few days before the preparation, this vegan n healthy one is an simple and instant one, no long prior soaking is needed. So this is the cake for those are in hurry and just forgot to soak fruits in advance. Here I just go with the nuts and dry-fruits which are available in my refrigerator πŸ˜‰, so for nuts I have used cashews, almonds, pistachios and for dry-fruits I have used raisins, cherries, dried apricot. You may use any other nuts and dry fruits of your choice. Also I just select a swirl bundt pan instead of regular loaf or round pan to bake this fruit cake. This vegan healthy fruit bundt cake is perfect for this holiday times and even kids will love it. So lets go in details as mentioned below.




          Preparation Time : 20 mins  |  Cooking Time : 50 mins


          Ingredients :        

          Ingredients
          Measurements
          Wheat flour
          1 & ¾ cup
          Baking soda
          1 tsp
          Cinnamon powder
          1 tsp
          Orange juice
          ½ cup
          Brown sugar
          ¾ cup
          Apple cider vinegar
          1 tbsp
          Orange essence
          2 tbsp
          Oil
          1/3 cup
          Nut (finely chopped)
          (cashew, almond, pistachio)
          ½ cup
          Dry fruit (finely chopped)
          (raisin, cherry, dried apricot)
          2/3 cup
          Hot water
          ¾ + 1/8 cup
          Salt
          ¼ tsp


          Method :
          1. Preheat oven at 170 deg C. Grease the bundt pan well and keep aside.
          2. In a medium mixing bowl, take all the chopped dry-fruits. Pour in hot water, stir using a spoon and keep aside to cool completely.
          3. After completely cooled down, add oil, apple cider vinegar, orange juice, brown sugar, orange essence to the fruit mixture. Stir well.
          4. Then in another mixing bowl, sieve wheat flour, cinnamon powder, baking soda and salt.
          5. Next add the wet ingredients to the dry ingredients.
          6. Gently mix everything well.
          7. Now add all the chopped nuts and again gently mix till well incorporated.
          8. Pour the batter into the greased bundt pan and bake for 45 - 50 minutes or till a knife or toothpick inserted into the cake comes out clean.
          9. Take out from oven and allow to rest for 10 minutes.
          10. Then invert and allow to cool completely.
          11. Dust some powdered sugar over the entire cake, slice and serve !



          Notes :

          • The fruit mixture should be completely cooled before adding anything to this.
          • Any other dry fruits and nuts can be used.
          • Here only cinnamon powder is used which can be omitted or any other spice powder like clove powder or dried ginger powder can also be used.
          • This cake will taste best on the next day of baking.


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          Sending this recipe to Fiesta Friday this week co hosted by Judi and Laurena.

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