Tanya's kitchen

Colostrum pudding is made from colostrum milk also known as Bovine. Colostrum is first milk produced by cow who has just delivered a calf. The thick milk produced in the first three days is used for making this dessert.
Colostrum milk is thick, sticky, creamy and yellowish in colour.
This milk is very healthy and nutritious and loaded with antibodies and vitamins. Colostrum milk helps the immune system of body.

SAFFRON COLOSTRUM PUDDING

Ingredients :
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1 litre colostrum milk
50 ml milk
200 gm castor sugar
1/2 tsp nutmeg powder
1/2 tsp cardamom powder
1/4 tsp saffron

Instructions :
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1) Dissolve saffron in milk.

2) Add castor sugar, cardamom powder, nutmeg powder and saffron milk to colostrum milk.
Mix well all the ingredients and check whether the sugar is dissolved.

3) Pour it into deep dish or silicone mould and steam for 35 – 40 minutes in rice cooker till it is well set.

4) To check, once it is done water starts floating on the surface.

5) Cool down and refrigerate for  20 – 25 minutes.

6) Unmould in serving dish and cut into the desired shape. Serve cold as desert.

NOTE :
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1) Milk can be adjusted as per the desert to be made soft or hard. Adding more milk will make it soft and less milk will make it more hard.
2) Sugar can be adjusted as per your taste.

BENEFITS :
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1) Colostrum milk is loaded with nutrients that fight diseases and boost immunity.

2) Milk helps to build healthy bones and teeth.

3) Cardamom powder helps with digestive problems. Contains cancer fighting compound.

4) Nutmeg powder helps boost immune system, digestion and gas. Treats kidney infection.

Porridge is a soft, thick white food that is made from any type of grain, boiled with milk or water and eaten hot.

Fenugreek rice porridge is traditional Indian sweet from southern part of India.

Ingredients :
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1 cup boiled rice
2 tbsp fenugreek seeds
1/4 tsp of salt
1 cup jaggery
1 cup coconut milk
4 – 5 cups water
1 tsp Cardamom powder
2 tbsp almond flakes
2 tbsp of chopped almonds

Instructions :

1) Soak the boiled rice and fenugreek seeds in water overnight.
2) Drain the water and keep the rice and fenugreek seeds in pressure cooker with 4 cups of water and 1/4 tsp of salt and cook till 3 whistles in the pressure cooker.
3) Once the steam from the pressure cooker is reduced, transfer the rice and fenugreek seed to another cooking bowl.
4) Add 1 cup of jaggery and 1tsp of cardamom powder to cooked rice and fenugreek seeds mixture and mix well
and heat it on low flame.
5) Add 1 cup of coconut milk and stir well.
6) Finally add almond flakes and transfer it to serving bowl.
7) Garnish it with few chopped almonds.
Serves 4 – 5
Preparation Time : 15 minutes
Cooking Time : 25 minutes
Total time : 40 minutes

Note:
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1) Porridge can be made in any white rice also . For white rice you can add 3 cups of water to the pressure cooker.
2) Jaggery can be adjusted as per your taste bud.
3) Coconut milk can be increased to 1 1/2 cup to 2 cups to get more rich taste.
4) Fenugreek seeds can be increased more if you need slightly bitter taste.

Benefits:
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1) Boiled rice is enriched with iron.
2) Jaggery helps in preventing joint pain and eases menstrual cramps pain.
3) Coconut Milk helps in weight loss.
4) Fenugreek seeds balance cholesterol and reduce menstrual cramps, appetite and fat mass. Maintain lever and kidney health.
5) Almonds helps to reduce blood pressure.
6) Cardamom helps with digestive problems.

The dish, which we now know as french toast existed as early as the Roman empire. Romans would soak bread in milk and egg mixture and fry it in oil or butter.
The French considered french toast as dessert.
French toast is a nutritional, healthy and tasty breakfast.
In some countries french toast is served with banana and maple syrup. The British call it “eggy bread”.

Ingredients :
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6 slices of bread
1/4 cup Milk
2 large Eggs
1/2 tsp Vanilla essence
1/4 tsp Cardamom powder
1 tsp castor sugar
Pinch of salt
Butter and vegetables oil for frying.
3 Bananas

Serves 2
Time for preparation : 15 minutes
Time for cooking : 25 minutes
Total Time : 40 minutes

Instruction :
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1) Mix all the ingredients from milk to salt in a bowl and make it into a smooth and fluffy mixture.

2) Heat the pan for frying.
3) Take the bread and coat in the mixture for few seconds and place in the pan after putting the butter and oil in the pan.
4) Fry till you see the bubble settle down and turn the side and repeat the same procedure.
5) Place the French toast in a serving plate and sprinkle the caster sugar over it.

6) For banana caramel just cut the banana vertically into two halves and fry it in the pan with little oil in it. The banana will give caramel flavour due to its sweet taste. Serve it with french toast.

NOTE :
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1)Egg can be substituted by gram flour for vegetarian people.
2) Bread in the pan should be turned to another side only after the bubble stop coming in the sides of bread slice.

BENEFITS :
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1) Milk is healthy for bones and teeths, repairs muscle tissue.

2)Egg is a very good source of high quality proteins.

3) Bread is a good source of calcium, protein, fibre and iron.

THANDAI KULFI

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Kulfi is a frozen dairy dessert originating from Indian subcontinent in the 16th century. It is often described as “traditional south Asian Ice cream. Kulfi is traditional Indian Ice cream made with boiled milk , saffron, sugar, pistachos and cardamom. Kulfi is available in various flavours. However unlike Ice cream kulfi is not churned. It is a fantastic summer dessert.

Ingredients :
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1) Almonds 1/2 cup
2) Cashew nuts 1/2 cup
3) Pistachos 1/2 cup
4) Black peppercorns 10 – 15
5) Green cardamom 15
6) Poppy seeds 1 tbsp
7) Melon seeds 2 tbsp
8) Nutmeg  2 tsp
9) Fennel seeds 2 tbsp
10) Rose petals 2 tbsp
11) Saffron 1/2 tsp
12) Milk 1 1/2 litre
13) Sugar 250 grams

Serves : 10 kulfi moulds medium size.
Preparation Time : 15 minutes
Cooking Time : 2 Hours
Freezing Time : 10-12 Hours

Instructions :

1) Take the above ingredients from no.1 to 11 and grind them to powder and your THANDAI Masala is ready or you can soak the above ingredients overnight and grind them to paste.

2) In a heavy bottomed pan boil milk. Once the milk is boiled lower the flame and simmer till the milk is reduced to half, it’s quantity, add sugar and mix well till sugar dissolves.
3) Add the above THANDAI masala to  boiled milk.
4) Mix well and boil for 2  minutes and then let it cool down to room temperature.

5) Transfer to Kulfi moulds and refrigerate it for 10 – 12 hours or overnight.
6) Once they are ready, demould them by holding the kulfi moulds under running water and serve them by garnishing it with saffron, pistachos flakes and rose petals.

Note:
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1) Sugar can be adjusted as per your taste.
2) Dry fruits can be adjusted as per your requirement.

Benefits:
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1) Milk is good source of calcium
2) Almond high in vitamin E and
can assist with blood sugar control.
3) Cashew reduce blood pressure.
4) Pistachos low in calories yet high in proteins.
5) Poppy seeds play a pivotal role in boosting female fertility.
Helps in treating kidney stone and great for eyes.
6) Fennel seeds treats bloating, gas and cramps.
7) Black peppercorns contains antimicrobial compounds that helps keep food fresh.

CARROT KHEER :

Lovely dessert for eyes and healthy too. Specially for some good occasions like birthday parties and engagement parties.

               CARROT KHEER
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Ingredients:
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1 litre milk
1 cup graded carrot
1 1/2 cup sugar
1/2 tsp cardamom powder
2-3 tbsp custard powder
3 tbsp ghee
1/4 cup Almond flakes
Serves 4 – 5

Instructions:
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1) Boil milk till it reduces to 2/3 portion.
2) In a pan add ghee and, sauté graded carrot.
3) Add sugar and sauté further till sugar dissolves.
4) Add cardamom powder and boiled milk to it.
5) Add custard powder by first making smooth liquid in cold milk.
6) Garnish with almond flakes.
NOTE:
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1) Sugar can be adjusted as per your taste.
2) custard powder can be adjusted as per how thick you want the kheer.

BENEFITS:
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1) Carrot contain vitamin A, minerals and fibers.

2) Rich source of calcium and good. for bones..

Rainy days have started and it’s time to enjoy hot soups. The soup which I am making can be had cold as well as hot. It is a French classic soup.

POTATO AND LEEK SOUP WITH MUSHROOM
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Ingredients
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2 leek chopped
3/4 cup Potatoes, peeled and thinly sliced
1 small size chopped Onion
2 tbsp butter
1/2 tsp salt
1/4 tsp pepper
200 – 300 ml  Vegetable Broth/water
100 ml  Cream or coconut milk.
1/2 cup Mushroom

Instructions:
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1) Cut and clean the leek with water.
2)Peel the potato and cut into thin slices.
3) Chop onions finely.
4) Take the butter in deep bowl and melt it on a medium flame, then add chopped onion and fry for a minute or two .
5) Once the onion turns pink add chopped leek and cook till they are soft, then add potatoes, pepper powder and salt and mix well.
6) Now add vegetable broth or plain water and let it boil till potatoes are cooked.
7) When it is done, add cream to it.
8) Grind the entire soup in the mixer till a smooth mixture is formed.
9) Pour in the serving bowl and garnish with smoked mushroom.
Serves – 4

NOTE:
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1) Salt and pepper can be adjusted as per your choice.
2) If you don’t like mushroom you can use paneer or chives.
3) This soup is usually taken in cold form but it can be had hot also.

Benefits:

1) Leek is a good source of dietary fibre and vitamin B6
2) Cream maintains brain, eye, hair health and helps avoid kidney stone.
3) Potato is a good source of
Vitamin B6 and vitamin C.
4) Onion contains cancer fighting components.
5) Mushroom is a great source of fibre and protein.

Children’s favourite and continental too, just guess what it could be.

ONE POT VEG ITALIAN PASTA :
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It is an easiest way to make pasta. There’s little bit of chopping and nowadays we get chopped veggies specially package for pasta in super markets and malls.

Ingredients:
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5 garlics finely chopped
1 jelpeno red chilli
1 large onion chopped in slices
15 – 20 cherry tomatoes cut into half each.
10-12 basil leaves
2-3 tbsp Olive oil
Salt for taste
1/2 tsp Black pepper
400 ml of water
1 packet of pasta ( spaghetti)

Instructions:

1) First, dice the garlic, then the jalapeno pepper and then the onion
2) Cut the baby tomatoes in two halves.
3) Keep the Basel ready.
4) Take a broad deep base pan and place the ingredients in it as shown .
5) Season it with olive oil, salt and pepper.
5) keep watching the pot as the cooking time is 15 to 20 minutes .
6) As the ingredients start cooking, just use tong to mix.
7) Once all ingredients blend together, add parmesan cheese.
8) After you turn off the flame add little fresh basil.
Serve hot.

Note:

1) You can add any Italian sauce of your choice.
2) You can add more veggies of your choice. E.g mushroom.
3) Non-veg lovers may add diced chicken sausages of your own choice.

Health benefits:

1) Pasta provides crucial food for your brain and muscles, folic acid, balanced diet.
2)Basil leaves tackles stress and anxiety.
3)Baby tomatoes are excellent source of vitamin A and C.
4) Garlic reduces blood pressure and improves cholesterol levels.
5) olive oil may help prevent stokes and protect against heart diseases.
5) Onions boost bone density and helps control blood sugar.

Diwali festival is the time when we always thing what different sweet we should make this year, so that it adds to festive mood and joy to children and all the family members and friends. This one was chosen by me.

Ingredients :

1litre milk
100 gm sugar
2 tsp lemon juice or alum powder
2 tbsp ghee
2 tsp of pistachos
1/4 tsp of cardomom powder
1 tsp ghee to grease the tray
1 cup Guava pulp.

Instructions :
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‌1) Prepare guava pulp, by grating Guava  upto 1 cup and adding 1/2 cup of sugar and heating the mixture till it forms a pulp and keep it aside to cool.
‌2) Take a deep saucepan and bring the milk to boil and simmer until it is reduced to half.
‌3) Then add lime juice and mix well. You will see the milk will curdle slightly and grains will be formed.
‌4) Add sugar in two batches and mix well in medium flame.
‌5) Add ghee and stir continuously, ensuring it doesn’t stick to the pan.
‌6)Add cardamom powder, when the mixer starts to thicken.
7) Add the Guava pulp to half the mixture after it comes to room temperature.m
8)Grease the tray and spread the mixture evenly in two different layers, one with Guava pulp and other without Guava pulp and let it cool.
9)Cut it into desired shape and garnish it with pistachos.

Note:
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1) Store it in a tight container and serve as and when required.
2) Milk cake has shelf life of minimum 7 days.
3) Sugar can be reduced or increased as per your taste.

Health benefits:
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1) Guava helps lower blood sugar levels,  boost heart health, helps relieve                       painful symptoms of menstruation, aids weight loss, boost your immunity and is good for your skin.
2) Milk provide calcium for bones and teeth, protein to build and repair muscle tissue, potassium to maintain healthy blood pressure, Vitamin D and B12.
3) Ghee contains cancer fighting CLA.

Shahi Tukda is originally from Pakistan. It is a desert made form milk, cardamom powder, sugar, bread, saffron and dry fruits.
Today’s world like to have something different ,so there is a innovative SHAHI TUKDA known as ” WHITE CHOCOLATE SHAHI TUKDA” for kids and all the people who are fond of white chocolate.

WHITE CHOCOLATE SHAHI TUKDA” is having unique favour of sugar syrup with saffron in it and white chocolate with chocolate chips.

Time for preparation : 10 minutes
Time for cooking : 20 minutes
Total time : 30 minutes
Servings – 4

Ingredients:

4 slices Bread crust removed
200 gm white chocolate bar
6-8 strands saffron
1/2 cup ghee
1Tbsp choco chocolate chip
1/4 cup of sugar
1/2 cup of water

Instructions:

1) Take 1/4 cup of sugar and dissolved in 1/2 cup of water, add strands of saffron and boil the till syrup is formed. Keep it aside to cool.
2) Cut the bread in the triangle shape.
3) Fry the slices in the ghee till golden.
4) Soak the slice in the Syrup for half a minute, then remove and place it in a plate.
5) Melt the white chocolate in double boiler and pour it on the fried bread slices.
6) Garnish the WHITE CHOCOLATE SHAHI TUKDA with choco chocolate chip.

Note:
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1) Sugar in the Syrup can be reduced as per your taste..

Health benefits:
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1) White chocolate Cures stress, Repairs respiratory illness, Improves sleep.
2) Bread provides calcium, protein, fiber and iron.
3) sugar makes the food look good and also acts as preservative.

Yummy and healthy meal for kids and desert with nutrition for all age people.

Lovely food for all age group and all seasons. Banana, milk, egg are heathy products to keep you body heathy and fit.

Ingredients:

250ml Milk (or 2 cups)
3 Egg
1 Banana finely chopped
1/2 cup Sugar
1/4 tsp Nutmeg
1/8 tsp vanilla essence

Time for preparation:
Preparation 15 minutes
Cooking Time 25 minutes
Total time 40 minutes
Serves 5-6

Instructions:
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1)Take three eggs and beat them till it is smooth.
2) Then  add sugar and vanilla essence to egg and mix well. Boil the milk with nutmeg powder, bring to room temperature and add to egg mixture and mix it well.
3) Chopped the bananas and keep ready.
4) Make your baking tray ready by pouring the caramel at bottom.
5) Make the caramel syrup by adding  2 tbsp of sugar in pan and heat it till it dissolved completely and till the Syrup is thick  and keep it for cooling.(Optional)
6) Now add the chopped banana to pudding mix and transfer to baking bowl.
7)Now if you want to do it in pressure cooker, then add 1 glass of water to cooker and put a tray in it and place your bowl in center and cover it with lid and cook it for 25 minutes without putting whistle.
8) Let the pudding cool and then refrigerate it for half an hour.
9) Place the plate on the bowl and turn it upside down and the
Yummy Banana nutmeg egg pudding is ready to serve.

Note:
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1) Caramel syrup is optimal.
2) Sugar in pudding can be adjusted as per your taste.

Health benefits:
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1) Eggs are good source of high quality proteins.
2) Milk contains nutrients like calcium, phosphorus, vitamin B, D and potassium.
3) Nutmeg are used for treating cancer and kidney desease and trouble sleeping. It is known as natural pain relieving remedy.
4) Banana is good source of vitamin C,  potassium in banana is good for heart health and blood pressure.