Boondi Rabdi /Boondi Rabri

Entering the second week of Blogging marathon edition 72 with milk based desserts/sweets.For day 1 its boondi rabdi,one of the tastiest sweet,my family likes.Its a nice way to use the left over boondi or boondi ladoo. I made a larger quantity of  Boondi for Diwali and it lasts more than week.After a week we got bored to eat the same boondi,so tried this boondi rabdi for our week end lunch.The sweet came out extremely delicious and kids loved it a lot.

Coming to the recipe,the rabdi can be made in advance and chilled.Boondi can be added before serving.This sweet can be served both chilled or at room temperature.

This post has been lying in the drafts since some time and due to my laptop issues,I couldn't edit the pictures.Finally I am sharing the recipe today which fits for the theme.Let's move on to the recipe.......

                                               

                                         

                                                                              

                                                  Boondi Rabdi/Boondi Rabri

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 30-35 minutes
   Chilling time~ 2-3 hours

   Serves ~ 3 (generously)

  

 Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5 cups
Sweetened condensed milk	2-3 tbs(optional)
Sugar/sakkarai	3-4 tbs
Almonds and pistachios	3  tbs(finely chopped)
Cardamom powder/ellakai podi	a generous pinch
Saffaron/kungumapoo	few strands
Sweet Boondi or Boondi ladoo	1 cup

 

  

  

 Method 

• Take the milk in a pan and keep it on a stove top and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the sugar and condensed milk,let it boil for 5 minutes.Now add in the finely chopped nuts.

• Let it simmer for another 3-4 minutes.Now add saffron soaked milk and mix it well.Boil it for couple of minutes.Add the cardamom powder and put off the flame.

• Once the rabdi/rabri comes to room temperature,chill it in the refrigerator.Now in individual serving bowl add the boondi and top it with the chilled rabdi as needed.Garnish it with some chopped nuts and saffron.Refrigerate for 10 minutes if needed.

• Serve it.

• The amount of sugar can be increased according to personal preference.Since boondi has sweet I added around 4 tbs only.
• Tastes better when it is served chilled.
• The consistency of the rabdi will be thick after cooling.If you feel its too thick after chilling add some milk and adjust it.
• The color gets deeper after cooling as the saffron it getting soaked.
• As Boondi has cashews,I added only almonds and pistachios.
• If you are using boondi ladoo,crumble the ladoo and use it.

Enjoy.....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

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Carrot Banana Orange Smoothie /Carrot Smoothie

I was totally clueless for today's smoothie recipe and decided to make smoothie bowl.But I was running out of some of the ingredients and finally ended up in making this smoothie.

I often make carrot juice for my kids as they like it and its a nice way to include carrots in their diet.While making this juice I got the idea of making smoothie along with some frozen banana.The smoothie came out so delicious and creamy,kids liked it a lot.Also the use of fresh orange juice makes this smoothie so tasty and refreshing.

                                                                    

            
                               Carrot Banana Orange Smoothie/Carrot Smoothie

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   Basic Information

   Preparation time ~ 7-10 minutes
   Serves ~ 2

    

  Ingredients

Ingredient	Quantity
Banana(frozen)	1(chopped)
Carrot(chopped)	1 cup
Orange juice(freshly squeezed)	1 cup
Water	1/2 cup
Honey or brown sugar	2 tsp(optional)

   Method 

• In a blender jar take the sliced carrot and add water,blend it to a very fine paste.To this add the sliced frozen banana and brown sugar.Blend it for a minute or till the banana gets mashed well.
• Add in orange juice and whip it for 10 seconds.Transfer it to a serving glass.

• Serve it right away.

• Serve it immediately,otherwise the color will change as it has banana.
• I didn't strain the carrot juice as it blends very well.If you want a clear juice then pass it through a strainer.
• A small piece of ginger and few mint leaves can also be added for extra flavor.

Enjoy..............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

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Banana Berry Smoothie

Coming to day 2 under Smoothies is a popular and kids favorite banana berry smoothie.If you have over ripe bananas then freeze it for an hour,whip up and make this yummy healthy smoothie for breakfast or snack.

Here I used the low fat milk and some almonds for added nutrients.Berries of your choice can be added.Also plain or flavored yogurt can also be used  instead of milk.Off to the recipe..........................

                                                                    

                                                            
                    Banana Berry Smoothie

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   Basic Information

   Preparation time ~ 7 minutes
   Serves ~ 2

    

  Ingredients

Ingredient	Quantity
Banana(frozen)	1(chopped)
Mixed berries (strawberry,blueberry and raspberry)	1/2-3/4 cup
Sliced almonds	2 tbs
Chilled milk	1 -1.5 cups
Honey	2 tsp(optional)

   Method 

• In a blender jar take the berries,sliced banana and almonds,blend it to a smooth paste.Now add the milk and whip it for a minute.

• Transfer to a serving glass and serve it immediately.

Enjoy..........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

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Pomegranate Mango Smoothie

Hope you all had wonderful holidays and a happy new year.We had parties and enjoyed lot of yummy foods.Starting the brand new year with the Blogging Marathon 72 edition with smoothies.

After having lot of party food I started my day with this comforting smoothie for my breakfast.
I like fruit based smoothies and try different variations for kids.As I had leftover canned mango pulp I mixed it along with some fresh pomegranate juice and yogurt.Also added a small banana to get a nice consistency.I love the nice color of the smoothie after adding the pom juice.I didn't use any sweetener as the sweetness from the fruits were just perfect for me.If needed honey would be the better option.

                                                                    

                                                            
                                        Pomegranate Mango Smoothie

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   Basic Information

   Preparation time ~ 7 minutes
   Serves ~ 2

    

  Ingredients

  

Ingredient	Quantity
Mango pulp	1/2 cup
Pomegranate juice	1/2-3/4 cup
Banana(chopped)	1(medium size)
Yogurt	3/4 cup
Milk	1/4 cup(if needed)
Honey	1 tbs(optional)

   Method 

• If you are using the fresh pomegranate,make the juice and keep it aside.
• Now in a blender jar add in the mango pulp,sliced banana,yogurt and milk.Blend it well,to this blended mixture add the pomegranate juice and blend for 10 second to mix it well.

• Transfer to a serving glass and serve it immediately.

• Serve it immediately,otherwise the color will change as it has banana.

Enjoy...........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

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Bakery Style Salt Cookies

Salt cookies aka salt biscuits are quite popular cookies available in most of the bakeries in India.The cookies are mouth melting and perfect with a cup of tea or coffee.

I used to get these cookies from local Indian bakery but wanted to try since long.I couldn't get a proper recipe for this particular cookie.Finally I saw a YouTube video and the measurements were not clear.Then I tried my own measurements with the ingredients mentioned.After couple of trials I got a perfect mouth melting cookie.Try these yummy cookies and enjoy the holidays.

                                                                    

                                                            
                                                     Bakery Style Salt Cookies

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   Basic Information

   Preparation time ~ 15 minutes
   Chilling time ~ 10-12 minutes
   Baking time ~ 15-18 minutes

   Makes ~ 14-16 cookies

    

  Ingredients

  

Ingredient	Quantity
All purpose flour/maida	1 cup+2 tbs
Corn starch	2 tbs
Custard powder	1 tbs
Milk powder	2 tbs
Salt	3/4 tsp
Baking powder	a pinch
Powdered Sugar/sakkarai	1.5 tbs
Butter/vennai	1/2 cup or 1 stick
Milk	1 tbs(if needed)

   Method 

• Mix in all purpose flour,custard power,corn starch,milk powder,baking powder and salt in a bowl and keep it aside.

• In a bowl take the butter and powdered sugar.Cream it well,to this add the all purpose flour mixture,mix it well.

• If the dough is too crumbly then add some milk and knead it to a smooth dough.Now divide the dough into 2 equal parts and roll it on a parchment paper with a rolling pin to 1/4 inch thickness.Cut the rolled dough into desired shape with cookie cutter. Arrange the cut dough on a lined baking tray.Now with a fork gently prick on the surface of the cut dough to form some patterns. 

• Refrigerate the tray for 10-12 minutes.Now preheat the oven at 350 F and bake it for 15-18 minutes or till the edges turned brown.Remove it and cool it on a cooling rack.

• Store it in an air tight container after its completely cool down.

• The cookies will be crispy once its completely cool down.Do not bake it more than 18 minutes.
• Instead of icing sugar,regular sugar can be powdered and used.
• The butter should be in room temperature.
• If salted butter is used add around 1/4 tsp of salt.

Enjoy.......................

This is part of the Bake-a-thon 2016

An InLinkz Link-up

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Kaju Pista Cookies/Cashew and Pistachios Cookies

Cashews and pistachios cookies are yet another mouth melting cookies flavored with cardamom powder.I have bookmarked the recipe from here but altered slightly and made it according to my family's taste.

The cookies came out so good with the crunchiness of nuts and the cardamom flavor.The nuts need to be chopped very finely and added to the dough.The dough can be rolled out and cut with cookie cutter.But I sliced the chilled dough and baked.Either way it turned out good.My kids enjoyed it to the core.Off to the recipe.................

                                                                    

                                                            
                             Kaju Pista cookies/Cashews and Pistachios Cookies

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   Basic Information

   Preparation time ~ 15 minutes
   Chilling time ~ 30 minutes
   Baking time ~ 15-18 minutes

   Makes ~ 22-24 cookies

    

   Ingredients

  

Ingredient	Quantity
All purpose flour/maida	1.5 cup
Butter/vennai	3/4 cup or 1.5 sticks
Custard powder	2 tbs
Icing sugar or powdered sugar	1/2 cup+1 tbs
Salt	a pinch
Baking powder	a pinch
Cashews(finely chopped)	3 tbs
Pistachios(finely chopped)	3 tbs
Cardamom powder/ellakai	1/4 tsp
Milk(if needed)	1-2 tbs

    Method 

• Mix in all purpose flour,custard power,baking powder and salt in a bowl and keep it aside.
• In a bowl take the butter and powdered sugar.Cream it well,to this add the all purpose flour mixture and chopped nuts.Mix it to form a dough.If the dough is too crumbly then add some milk and knead it to a smooth dough.

• Now divide the dough into 2 equal parts and shape it to a square or round shaped log..Wrap it in a cling wrap or parchment paper and refrigerate for 20-30 minutes.Now preheat the oven at 350 F and take out the chilled dough and slice it with a sharp knife.Arrange the slices on a lined baking tray.Bake it for 15-18 minutes or till the edges turned brown.Remove it and cool it on a cooling rack.

• Store it in an air tight container after its completely cool down.

• The cookies will be crispy once its completely cool down.Do not bake it more than 18 minutes.
• Instead of icing sugar,regular sugar can be powdered and used.
• Use a sharp knife and slice the dough.Don't slice it too thin.
• The butter should be in room temperature.
• If salted butter is used then no need to add salt.
• Some chopped nuts can be topped after slicing the dough for extra taste.But do not add more nuts in the dough,otherwise slicing will be difficult.

Enjoy...........................

This is part of the Bake-a-thon 2016

An InLinkz Link-up

Read More