Tuesday, August 4, 2015

Whole Wheat Sunflower Seeds Bread

It's been a while not posted and cooked anything special! So thought of doing the COME BACK with everyone and mine favorite 'Baking'!

After referring to many website thought of making the Sunflower Seeds Bread and that too NO Sugar! Isn't it amazing to know that :) with an addition of no butter too :) :)

Let's take look at Ingredients:
  • 1 1/2 cup - Whole Wheat Flour ( I used King Arthur Whole Wheat Flour)
  • 1 1/2 cup - All purpose Flour 
  • 2 tsp - Instant Active Yeast 
  • 2 tbsp - oil or 2 tbsp butter (Anything would do)
  • 2 tbsp - Honey 
  • 1/4 cup - Sun flower seeds 
  • 1 1/2 tsp - Salt 
  • 1 1/3 cup - warm water 

  • Take 1 cup of warm water, add yeast and honey to it. Keep it aside and let it get rise. 
  • Sieve the All purpose flour, wheat flour, salt and add oil to it. 

  • Add the proven yeast mixture into the sieved flour and start kneading slowly. Keep adding rest of the 1/3 cup warm water into the flour as required. At first it will be sticky, but then it will form like spring dough. If you want to grease your hand with oil, go ahead and do it. Knead for about 8-10 minutes. 
  • Transfer it to the greased bowl and cover it with food wrap. It is summer so dough will rise amazingly high :) :) Look at mine! looks perfect :) :) Let it rise for 1 1/2 hour. This is the first rise. 

  • Take the bowl out and punch the dough with your fist. Add half of the sunflower seeds and knead again. Add remaining sunflower seeds and knead for couple of minutes. 
  • Put the dough in the greased loaf pan and let it rise for 45 minutes again. This will be your 2nd Rise. 
  • Preheat the oven on 375F and bake for 30-35 minutes. 

Your house will be full of Bread Aroma :) :) :) :)

Take it out once done, put it on the cooling rack! Cut it with the bread knife. 

Happy Baking :) :) 

Sunday, May 17, 2015

Chocobar Icecream

Who doesn't love this Icecream! We hardly get it here of the same taste that of India! So thought of making this. It happened like this! I first made this Chocobar Icecream, but then while taking it out - it didn't come out with the Chocolate, so kept it inside and thought of serving my hubby Chocolate Chip Icecream (with the remaining whipped cream, I made this) Later, after couple of days I just remember that this is inside and let me try out again to take it out with Chocolate! And look at this, It was just Perfect!!!!!!

Let's quickly look at Ingredients:
  • Heavy Whipping cream - 1 cup
  • Vanilla Extract - 2 tsp 
  • Rose Water - 1 tsp 
  • Powdered Sugar - 1/4 cup 
  • Milk Powder - 1/3 cup 
  • Cold  Milk - 3/4th cup
  • Pinch of Salt (Optional, I forgot to add)
Boiling the Chocolate:
  • 1 Hershey's Milk Chocolate (Big Packet) 
  • 1/4th cup - baking Chocolate Chips (I used it, to get the mix flavor)
  • I applied the method of double boiler to melt the chocolate. You can do it in the Microwave method too. 

1. Whisk the Heavy Whipping Cream till becomes double in size and stiff. Don't overbeat otherwise it will become butter. 
2.  Once it is stiff - add milk powder, sugar, rose water, milk, vanilla extract and pinch of salt. 
3.  With the help of Spatula, start mixing it and make sure that there is no lumps of milk powder. Do cut and fold with the spatula till it is mixed properly. 
4. Keep checking in between. This is a crucial step so be careful. 

Once it's done, keep it in the freezer for 4-5 hours. We do not want to set it totally but just semi-icecream. 

Take out the Vanilla Ice cream outside and keep it aside. 

Let's start working on the Chocolate now! 

Boil the water in the deep vessel. Put any vessel on it and add chocolate pieces. Keep stirring it with the help of Chocolate. Can you see how thoroughly it is melted!!!!! Do it like this. 

Keep the Moulds ready. 

Once it is totally melted, start pouring it in the mould with the help of spoon. Make sure you rotate it and spread chocolate all over the mould inside. Take out the extra chocolate. Do it with all moulds. Now set it inside the freezer for about 2-3 minutes. 

Meanwhile, you Vanilla ice-cream is now on room temperature. Mix it again with the help of Spatula. 

In the 4th picture, it is set and now put the vanilla ice-cream into it. Don't pour it full otherwise mould won't close it properly. 

Repeat the process for all moulds. Set it in refrigerator for approximately 8-9 hours. 

While Serving, 

Take it out, keep the mould under the hot water and take it out. It should come out with the chocolate :) Chocobar is ready to get a bite :) :) :) 

Happy Ice-creaming!!!

Wednesday, May 13, 2015

Chocolate Chip Icecream

With the School, I have started - life has been so busy in just couple of days! So got delayed in sharing the Recipe of this yummiest ice-cream. I have joined the Medical Billing Certificate Course which is little intense for me due to non-science background I have! I am excited about it and now because of that, recipes would be less on blog! But will try for sure to keep it updated :D :D

So let's quickly look at Ingredients:

  • 1 cup - Heavy Whipping Cream
  • 1/4 cup - powdered Sugar 
  • 1/3 cup - Milk chocolate 
  • 1/4 cup - chocolate chips
  • 1/4th cup - milk powder
  • 3/4th cup - milk
  • 2 tsp - Vanilla extract
  • 1 tsp - Rose water

First, in a bowl take heavy whipping cream. Whisk until it becomes double in size and stiff. Add sugar and whisk again. Now add sugar, vanilla extract, rose water, milk powder and mix well with the help of spatula. 

Now add milk and mix very well. Store it in a container and let it freeze for 4 hours. 

In a pan, add water and let it get to boil. Add chopped chocolate pieces (you can take milk chocolate or chocolate chips too). With the help double boiler, add the chocolates into it and let it melt. 

Now mix this mixture into the whipped cream. Mix well with the help of Spatula. Add chocolate chips at this time and give it a mix. 

You can place this batter in any mould you like. Freeze it for 7-8 hours. 

And look at that, its' ready! 

Happy Chipping :D :D 

Friday, April 24, 2015

Mango Saga Continues with Kulfi

Our love for Mango is infinite! I just can't resist whenever I see them :) :) And now, after writing recipes and sharing with you all, I always thought of trying something new so in this way I also learn :) :) So how this Kulfi Mania happen! One of my virtual Food Friend happens to posted this her Recipe of Kulfi which was just mind boggling :) :) And then while talking I just happen to see my ripe mangoes lying in Shelf and then she suggested me 'Bana Dalo' :) So here it is!!!


  • 1 1/2 cup - Heavy Whipping Cream 
  • 2 Ripe Mangoes (chopped & to be crushed)
  • 1/2 cup - condensed milk 
  • 3 slices of White Bread for making bread crumbs
  • 2 tbsp - Powdered Sugar
  • Pinch of Cardamom powder
  • 1 tbsp - Rose Water
  • 1/2 tsp - Vanilla Extract
  • 1/4 cup - Warm milk to soak Saffron 
  • 1/2 cup - chopped nuts
  • 1 chopped mango to be added in the ice cream batter 
  • 2 pinches of Saffron 
  • Pinch of Salt 

  1. Soak the Saffron into warm milk and keep it aside. 
  2. Whisk the cream with Rose Water, sugar & Vanilla Extract till it peaks it up and is stiff. Don't over whisk otherwise it will become butter. Keep it in refrigerator for sometime. 
  3. Cut the sides of the bread and grind it. You can use any bread though (Either white or brown, it will give color accordingly)
  4. Cut the mangoes and add it in the grinder. Keep aside the another chopped mango aside. 
  5. In a blender/grinder, take mangoes, salt, warm milk, bread crumbs, condensed milk and grind it to form a puree. 
  1. Take chopped nuts, cardamom powder, chopped mango and puree. Take the whipped cream out of the fridge and add all of them into it. 
  2. Give it a gentle fold and set it in a container of your choice. 
  3. Place it in freezer for 6-8 hours :) :) 
Tip - Don't forget to switch on the music (this is my special friend's tip) 

Happy Kulfiyng :) :) :)