kesar badam kulfi

• 3 cups full whole milk - 750 ml
• 75 to 80 gms mawa/khoya/evaporated milk, about 3.5 to 4 tbsp
• 2 tbsp to 3 tbsp  cane sugar or regular sugar, adjust as required
• 1.5 tbsp rice flour or 1 tbsp ground sabja seeds
• 3 tbsp milk to dissolve the rice flour or ground seeds
• 20 shelled unsalted pistachios
• 20 almonds, crushed
• 4 cardamoms, powdered
• 1 tsp kewra water (pandanus or screw pine) or rose water or a drop of kewra essence or rose essence
• 2 pinches saffron

INSTRUCTIONS

1. in a wide pan or kadai, heat milk on low flame for about 18 to 20 mins. Let reduce and thicken.
2. grate the khoya or crumble it very well. keep aside. powder the pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. keep aside.
3. crush the cardamom pods in a mortar-pestle and powder finely. discard the husk.
4. dissolve the rice flour or corn starch in 3 tbsp milk. mix well. keep aside.
5. 18 to 20 mins in add the sugar to the simmering milk and stir.
6. let the sugar dissolve and after 3 to 4 mins, add the rice flour paste or corn starch paste.
7. keep on stirring after adding the paste, so that no lumps are formed.
8. the whole mixture has to be lump free, so keep on stirring.
9. after 4 to 5 mins, when the mixture has thickened, add the mawa/khoya, powdered almonds and pistachios along with cardamom powder.
10. stir very well and just simmer for a minute or two on a low flame. keep on stirring so that the khoya/evaporated milk is distributed evenly.
11. switch off the flame.
12. add the kewra (pandanus or screwpine) water or rose water and crushed saffron.
13. let the kulfi mixture cool.
14. then pour the kulfi mixture in kulfi moulds or in serving bowls or in a tray.
15. freeze the kulfi.
16. once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. remove on a plate. slice the kulfi and serve immediately. you can also serve kulfi directly in the serving bowls or glasses.

almond milk

Ingredients:
100 grams of almond, crushed and ground, plus 5 crushed or slivered
50 grams of pista, divided, half slivered, half ground
1 litre milk/water
1/2 tsp flax seed
1/2 tsp oats
1/2 tsp ground sabza seed/chia
4 Cardamom whole, or 2 if ground
two pinches saffron

A tbsp rose water
5 tsp sugar, or to taste

2 Cashews, optional

A tsp Melon, watermelon, cucumber seeds, optional


bring the milk to boil on high flame, turn down the flame and allow to simmer. Add the ground almonds and pista, add the cardamom and let reduce for 20 minutes.
Grind the flaxseed, oats, chia seeds and the cardamom and add to the milk. cook for another 10 minutes, still on low flame. Add the sugar, stir to dissolve. Bring to boil. Add the saffron and turn off flame.
Let cool. Refrigerate to chill.
Optional- strain before serving.
 Pour in glasses and garnish with the pista and almond bits

pita bread

• Makes about 8-10 pita bread
• 3 1/2 cups bread flour
• 25 g fresh yeast (2 1/4 tsp active dry yeast)
• 1 tsp sugar
• 1 tsp salt
• 1 1/2 cups water at room temperature

Directions

1. In a large bowl mix flour with sugar and salt. Dissolve yeast in water and pour over the flour mixture. Knead well until smooth and elastic. Transfer the dough to an oiled bowl, cover with plastic wrap and and let it rise until double in size, for about 1 hour.  
2. Preheat the oven and and your baking stone to 240C. I don't have a baking stone so I used an iron cast lid placed on the oven rack, this works as well.
3. Turn dough onto a lightly floured surface and divide into 8 pieces and shape each into a ball. Allow the balls of dough to rest, covered, for 15 minutes.
4. Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Allow them to rest, uncovered, for 10 minutes before baking
5. Quickly place 1 piece of dough into the preheated stone or iron cast lid or skillet and bake for 3 or 4 minutes. The pita should be completely puffed, and form a pocket in the center. 
6. Wrap the pitas in a large kitchen towel to keep them soft.

Flaky Buttermilk Biscuits

• Makes about 12-14 biscuits
• 2 cups (250 g) flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 5 tbsp (70 g) cold unsalted butter, cut into small cubes
• 3/4 cup cold buttermilk
• 3 tbsp honey
• Optional
• 1 egg yolk
• Sesame and flex seeds

Directions

1. Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
2. In a medium-large bowl, whisk together the flour, baking powder, and salt. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas. Refrigerate the bowl to chill for 10 minutes.
3. Meanwhile, whisk together the buttermilk and honey. Add over the  butter/flour mixture and stir until the dry ingredients are moistened. Knead gently about 3-4 times to bring it together.
4. Lightly dust with flour the working surface and roll the dough into a 9x5-inch rectangle and about 1/2-inch thick. Fold the dough into thirds like a business letter,using the long sides of the rectangle. Repeat this step,  roll the dough into a 9x5-inch rectangle about 1/2-inch thick, and again fold it into thirds like a letter.
5. Finally roll the dough out to 3/4-inch thickness. Using a 2 inch round cutter, cut biscuits from the dough (don't twist the cutter, use a straight up and straight down motion).
6. Transfer to the prepared baking sheet, leaving about 1 inch of space between them. Beat the egg yolk and brush the biscuits. Sprinkle sesame and flex seeds on top of each.
7. Bake for about 11-12 minutes, or until the biscuits have risen and are golden brown on top.
8. Transfer the biscuits to a wire rack to cool for a few minutes and serve warm.

Cheddar Biscuits

• Makes about 10-12 biscuits
• 2 cups (250g) flour
• 2 1/2 tsp (10g) baking powder
• 1 tbsp (15g) sugar
• 1/4 tsp salt
• 1 1/2 tsp garlic powder
• 5 tbsp (70 g) cold unsalted butter, cut into small cubes
• 3/4 cup (200g) buttermilk, cold
• 1 cup (100g) matured cheddar cheese, grated
• For brushing the tops
• 2 tbsp (30g) melted butter
• 1 clove garlic, minced
• 1 tsp chopped fresh parsley
• 1/4 tsp salt

Directions

1. Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
2. In a medium-large bowl whisk together flour, sugar, salt, baking powder and garlic powder. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
3. Add the grated cheese and just give a quick stir to combine with the flour mixture. Incorporate the cold buttermilk until just combined, don't overmix.
4. Take large spoons of mixture and with the help of another tablespoon place them on the prepared baking sheet. Optional sprinkle some grated cheese on top of each.
5. Bake for about 15-18 minutes until golden brown.
6. While they bake, prepare the butter mixture. Melt the butter into a small sauce pan, add garlic, parsley and salt and cook for 1 minute. Remove from heat.
7. Brush the tops of the biscuits with butter mixture and serve hot.

Cheese Muffins

• Makes 12 muffins
• 1 1/2 cups flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups grated cheese (cheddar is good)
• 1/2 cup milk
• 1/2 cup yogurt
• 1 egg, beaten
• 1/4 cup butter, melted
• Freshly ground black pepper
• Paprika and grated cheese to sprinkle on top

Directions

1. Preheat the oven to 190°C. Butter and dust with flour a muffin tray or line with paper cups.
2. In a bowl, whisk together the dry ingredients, flour, baking powder, salt and sugar.
3. Stir in the cheese and black pepper.
4. In another bowl mix the yogurt with milk, egg and melted butter.
5.  
6. Fold the liquid into the flour mixture.
7. Spoon mixture into the muffin cups. Sprinkle paprika and grated cheese on tops.Bake for about 20-25 minutes until golden brown. 

Baked Cheese Balls

• Makes about 28-30 cheese balls
• 3 cups grated semi-hard cheese
• 3 tbsp semolina
• salt and freshly ground black pepper
• 1 egg
• 1 tsp fresh dill, chopped

Directions

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl mix the grated cheese with semolina flour. Then add the egg, salt, pepper and dill and mix thoroughly to form a dough. 
3. Take about 1 tbsp of mixture and shape into balls. Place the cheese balls on a greased baking sheet.
4. Bake for about 15–20 minutes and another 3-5 minutes on broil. 

Cheese Puffs/Gougères

• Makes about 17-18 large gougeres
• 3/4 cup water
• 5 tbsp (70g) butter
• 1/2 tsp salt
• 1/4 tsp paprika
• Freshly ground black pepper
• 1 cup flour
• 3/4 cup grated cheese (hard, sharp cheese)
• 4 eggs
• 1/2 cup grated Parmesan

Directions

1. Preheat the oven to 220C.  Line 1 sheet pan with parchment paper.
2. Bring water, butter, salt, paprika and pepper to a boil in a medium saucepan, over high heat. 
3. Add flour and stir until dough forms and cook for another 2 minutes to dry out the dough.
4. Set aside to cool slightly. You can transfer it into a clean bowl and stir to fasten the cooling process.
5. Incorporate eggs one at a time and stir well until the dough becomes smooth.
6. Add cheese and herbs if used.
7. Using 2 tablespoons drop balls of dough into the prepared baking tray with distance between them. Sprinkle the Parmesan cheese over the top of each.
8. Bake for 10 minutes at 220 C  and another 20-25 mins at 190 C. Serve warm and enjoy.

Mini Tarts with Chicken

• Makes 12 mini tarts
• Crust (pate brisee)
• 125 g butter, cut into chunks
• 250 g flour
• 1 egg
• 1/4 tsp salt
• Filling
• 1 tbsp olive oil
• 1 large onion
• 1/2 chicken breast, cut in small pieces
• 1/2 tsp paprika
• salt and freshly ground black pepper, to taste
• fresh basil, chopped, to taste
• 3 tbsp frozen corn kernels
• 1 tomato, to garnish

Directions

1. Prepare the crust. Mix flour with salt. Incorporate butter to the flour, using your hands or using a pastry processor, until crumbs are formed. Add the egg and incorporate until the dough is homogeneous. Knead the dough and form a ball from it. Wrap it with plastic and refrigerate for at least 30 minutes.
2. Meanwhile preheat the oven to 180 Celsius (356 F). In a large frying pan heat oil over medium high heat. Add onion and cook for 5 minutes until soft. Add chicken breast and cook until the meat has lost its raw color. Stir in paprika, corn kernels and basil, cook for 1 minute. Add salt and pepper and remove from heat.
3. Roll out the dough into a rectangular shape and cut small circles to fit the mini tart molds. Press dough into tart molds without stretching it. Punch the bottoms with a fork.
4. Fill mini tarts with chicken mixture, garnish with tomato slices and bake for 25-30 minutes. Serve warm or cold.