2 Recipes to try before the end of the year

Year end recipes

 The year is coming to an end, so let’s make December special! The year-end always brings back memories of the year gone by.. and also a fresh hope for a better future. Food has always been a comforting element all our lives, so why should this time be any different? Let family and friends take the forefront, and celebrate December and the beginning of the new year. Coupled with a few exceptional recipes courtesy Gaurav Chadha, in-house Chef Dr. Oetker India, it is sure to be unforgettable!

Some of these exciting recipes include:

  • Hawaiian Veggie Burger
  • Chocolate Mousse

  Hawaiian Veggie Burger

Hawaiian Veggie Burger, year end recipes

Serving: 1

Ingredients:

1 tsp Butter

2 rings canned Pineapple

½ medium Onion, rings

50 (3 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Burger

1 Burger Buns cut horizontally into two halves

1 Lettuce Leaf

1 Veg Burger Patty, deep fried

Directions:

  1. Heat butter in a griddle pan (medium flame). Grill the rings of pineapple and onion until caramelized and there are nice grill marks on both sides.
  2. Spread 1 tbsp burger mayonnaise on each half of burger bun.
  3. On the bottom, half of burger bun place lettuce leaf, followed by burger patty, onion rings, pineapple (a dollop of mayonnaise on pineapple) and top it up with another half of the bun. Serve

Level: Beginner

Preparation time: 15 Minutes

Cooking Time:  20 Minutes

Chocolate Mousse

Chocolate Mousse, year end recipes

Serving: 3

Ingredients:

2 tbsp    Dr. Oetker FunFoods Dessert Topping Chocolate (30g)

4 tbsp    Whipped Cream (60g)

1 tsp      Veg Gelatine (5g)

Directions:

  1. Soak gelatine in chilled water for 4-5 minutes then warm on low heat for 1 minute until all the granules melt.
  2. In a bowl, add whipped cream, dessert topping chocolate, gelatine and mix well.
  3. Pour into 3 glasses. Leave in a refrigerator for 30 minutes to set. Serve.

Level: Medium

Preparation time: 10 Minutes

Cooking Time:  20 Minutes

HAPPY NEW YEAR to all in advance

Recipes for Fried Ice Cream

Recipes for deep fried ice cream

In my earlier post, I wrote about deep fried ice cream, here are the recipes to it

If you are used to ordering this dessert treat when eating out, be reassured that it’s easy enough to make at home too, and it’ll taste just as good.

Ingredients

  • 1 litre (33 Oz) ice cream (any flavour).
  • Crushed cereal, such as corn flakes, frosted flakes, cinnamon squares, or puffed rice (it is also possible to use finely crushed sweet hard cookies/crackers or plain breadcrumbs).
  • Flour (a small bowl of it, approx. 1/2 cup).
  • Oil (use an unflavored oil that has a high heat point).
  • 2 eggs (beaten in a bowl large enough for dipping).
  • Cinnamon and/or sugar (optional).

Steps

  1. Prepare the two baking sheets by lining with a silicon liner or parchment paper.Then place the sheets in the freezer for half an hour prior to making the ice cream balls.
  2. Scoop symmetrical balls of ice cream.Try to make each scoop about as large as your fist. Make as many scoops as will fit on the baking sheets.
  3. Harden the scooped ice cream balls in the freezer.Place the sheets of ice cream balls into the freezer and leave them there for at least 30 minutes and up to two hours.
  4. Set out the bowls for dipping.Place a bowl of flour, a bowl of beaten egg and a bowl of crushed cereal or fine cookie/cracker crumbs in the workspace, in a formation that makes it easy to dip in order.
  5. Coat the ice cream.Remove the balls from the freezer, then:
  • Roll each ice cream ball first in the flour bowl. A little flour over each ball provides increased strength.
  • Roll each ice cream ball in the beaten egg.
  • Lastly, roll each ball around in the crushed cereal. (For a tastier treat, you can add cinnamon and sugar to the crushed cereal. Just make sure you still have enough cereal bits on the ice cream to coat the surface of the scoop.)
  • Alternatively, you may dip the ice cream balls in cake batter to make a thin, donut-like coating. Then either fry the balls directly or sprinkle / roll them in crushed cookie or biscuit crumbs to give a crisp shell.
  1. Place the ice cream balls back on the baking sheets, then back in the freezer. Freeze for at least two hours before frying.
  • At this point, you can keep the ice cream balls frozen for up to two months if needed.
  1. Fry the coated ice cream balls.Heat up the oil until it shimmers – approx. 185C or 364F. Fry the ice cream balls in batches two at a time to avoid reducing the temperature of the oil. A low temperature won’t fry them crisply. Fry until each ball turns a light/golden brown all over. Remove as soon as it’s done.
  2. Serve the ice cream balls.Serve immediately after frying, with chocolate or caramel sauce or other favourite sauce.
  • If you’d like the dessert to be colder, place it back into the freezer for a few more minutes after its fried, then pull out and serve a little colder. This is a personal preference and isn’t essential.

Eid-Special- Delicious recipes to try out this Eid

Eid special

Eid al-Fitr “festival of breaking of the fast” is an important religious holiday celebrated worldwide that marks the end of Ramadan, the Islamic holy month of fasting. It’s the time when relatives and friends get together and enjoy sumptuous feast. Sweets and desserts make for an important part of the feast and often take centre stage on this auspicious day. On this occasion, FunFoods by Dr. Oetker recommends tasty desserts which are mouth-watering, easy to make, and would allow you to enjoy the festival as well with your loved ones.

Delicious #recipes for Eid

Strawberry and Dates Roll Recipe by Chef Ranveer Brar, Creative Kitchen, Dr. Oetker FunFoods     

Strawberry and Dates Roll- Eid special

Servings: 4

Ingredients:

10-12 nos. Dates, seedless

75 g (5 tbsp) Dr. Oetker FunFoods Strawberry Dessert Topping

50 g Almonds, chopped

50 g Cashewnuts, chopped

5-6 nos. Marie Biscuits, crushed

50 g (3 tbsp) Desiccated Coconut Powder

Directions:

  1. In a blender jar, add dates and 2 tbsp strawberry dessert topping. Blend for 20-30 seconds or until you get a coarse paste.
  2. Take out above mixture in a bowl and add nuts. Mix well, make small round balls and shape them into cigars or cylinders.
  3. In a bowl mix together biscuits and 2 tbsp coconut powder.
  4. Dip above rolls in remaining strawberry dessert topping and finally put them in biscuit mix to get good coating all over.
  5. Put remaining coconut powder on top of rolls and serve cold.

Level: Beginner

Preparation time: 15 Minutes

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 Shahi Lucknowi Seviyaan Recipe by Chef Ranveer Brar, Creative Kitchen, Dr. Oetker FunFoods                                                                       

Shahi Lucknowi Seviyaan- Eid Special

 Servings: 2

Ingredients:

500 ml Full Cream Milk

50 g Almonds, chopped

50 g Cashewnuts, chopped

60 g Roasted Vermicelli

1 tbsp Condensed Milk

1 tbsp Sugar

50 g (3 tbsp) Dr. Oetker FunFoods Milk Shake Mix Kesar Pista

½ tsp Kewra Water

1 tbsp Pistachio, chopped

Directions:

  1. Heat saucepan (low flame) add milk, almonds, cashew nuts and vermicelli. Let it cook for 5 minutes or until milk starts to boil.
  2. Add condensed milk, sugar and milk shake mix. Cook for 5 minutes or until Milk shake mix is dissolved completely and mixture is thick in consistency.
  3. Pour kewra water and mix well. Garnish with pistachio and serve.

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

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Mayo Phirni Recipe by Chef Ranveer Brar, Creative Kitchen, Dr. Oetker FunFoods

Mayo Phirni, Eid Special

 Servings: 4

Ingredients:

1 Litre, Full Cream Milk

90 g (6 tbsp) Rice Flour

140 g Sugar

1 tsp Green cardamom Powder

8-10 nos. Cashewnuts, chopped

5 nos. Almonds, chopped

60 g (4 tbsp) Dr. Oetker FunFoods Veg Mayonnaise

Directions:

  • Heat milk in a pan (medium flame) until it comes to boil and then simmer for 1-2 minutes.
  • Add rice flour, sugar, cardamom powder and cashew nuts. Stir continuously to prevent lumps.
  • Continue stirring on low flame for 6-7 minutes or until it begins to thicken. Finally take it out from flame and let it cool down.
  • Add mayonnaise to above mixture and mix well.
  • Pour the mixture into serving bowls. Refrigerate it for 2 hours, garnish it with almonds and serve.

Level: Intermediate

Preparation Time: 5 Minutes

Cooking Time:  25 Minutes

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Gulab Kheer Recipe by Chef Ranveer Brar, Creative Kitchen, Dr. Oetker FunFoods

Gulab Kheer- Eid special recipes

Servings: 4

Ingredients:

1 Litre, Full Cream Milk

100 g Rice, washed and soaked for 30 minutes

100 g Sugar

1 tsp Green cardamom Powder

8-10 nos. Cashewnuts, chopped

60 g (4 tbsp) Dr. Oetker FunFoods Milk Shake Mix Rose

5 nos. Almonds, chopped

Directions:

  • Bring milk to boil in a large saucepan.
  • Add rice, sugar, cardamom powder, cashew nuts and rose milk shake mix. Simmer over low heat until the mixture thickens and the rice is cooked completely.
  • Pour the mixture into serving bowls. Refrigerate it for 2 hours, garnish it with almonds and serve.

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time:  25 Minutes

Eid greetings- Image credit-http://advf.tk/eid-special/

Recipes with Pumpkin

pumpkin recipes

In my earlier post on ‘Pumpkin‘, I mentioned about nutritional benefits of Pumpkin. The following are recipes with Pumpkin…

Pumpkin Soup with A Savory Granola Topping

creamy vegan pumpkin soup with spiced savory granola pumpkin soup #Pumpkin #Soup

Ingredients:

3 ham/prosciutto slices, excess fat trimmed (chicken ham can be substituted)

1 tbsp. olive oil

2 medium onions, coarsely chopped.

4 cups (1 litre,) chicken stock

Savoury Granola Topping

1 egg white, lightly whisked

45 gms rolled oats

100 gms pumpkin seeds

75 gms sunflower seeds

40 gms flaked almonds

50 gms white or coloured quinoa rinsed, drained

1 tbsp. black chia seeds

1 tbsp. sesame seeds

1 tbsp. honey

2 tsp cumin seeds

Salt and pepper as needed

Cream for garnish

Method: To make the savoury granola topping preheat the oven to 180c. Line a baking tray with baking paper. Place the egg white, oats, pumpkin seeds, sunflower seeds, almonds, quinoa, chia seeds, sesame seeds, honey and cumin seeds in a medium-sized bowl and toss to combine. Spoon the mixture in a thin layer over the lined tray and bake for 10-15 minutes or until lightly toasted. Set aside to cool.

Meanwhile, place the prosciutto on a baking tray and bake for 5-7 minutes until crisp and chop coarsely. Heat the oil in a large pan over a medium flame and add the onion and cook, stirring, until it softens. Add the pumpkin, carrot and chicken stock and bring to a boil. Reduce the heat to low and cook for about 20 minutes until the pumpkin and carrots are very tender. Cool and place half the pumpkin mixture in a blender and blend until smooth. Pour into a clean saucepan. Repeat with the remaining pumpkin mixture. Heat on a low flame, season with salt and pepper as needed.

Divide the soup into serving bowls. Top with a dollop of cream and sprinkle with prosciutto and granola.

Spiced Pumpkin Bread

pumpkin bread

Ingredients:

400 gms butternut pumpkin, seeded and coarsely chopped

300 gms self-rising flour

250 gms castor sugar

2 tsp ground ginger

1 tsp cinnamon powder

2 large eggs

125 ml vegetable oil

125 ml milk

1 tbsp. pumpkin seeds

1 tbsp. flaked almonds

Butter and honey to serve

Method:

Preheat the oven to 180c. Grease and line the base and sides of a 10cm x 21 cm loaf tin with baking powder, allowing the sides to overhang.

Steam the pumpkin for 10 mins or until tender. Set aside and cool slightly, transfer to a small bowl and mash until smooth. You need about 1 cup of mashed pumpkin for this recipe.

Meanwhile combine the flour, sugar, ginger and cinnamon in a large bowl. Whisk the eggs, oil and milk in a jug and pour into the flour mixture and add the pumpkin puree. Use a wooden spoon and stir until combined, pour into the lined tin and smooth the surface. Sprinkle the pumpkin seeds and almonds on the top.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool and then transfer to a wire rack to cool completely. To serve, cut into slices, toast under a grill and serve with butter and honey.

pumpkin recipes

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