1 cup unsifted all-purpose flour
1/4 cup vegetable oil or melted butter
2 egg yolks
1 1/2 cups milk
***1 tablespoon sugar, optional
***1 teaspoon vanilla, optional
In a medium bowl combine flour, eggs, egg yolks, oil or butter, and 1/2 cup of milk until smooth. A handheld blender, blender, beaters, whisk or many other tools do the trick. Add the rest of the milk and blend until smooth.
Heat a skillet or crepe pan over medium heat and butter the pan between each crepe. Pour approximately 1/4 cup of batter onto pan and swirl the batter around evenly by lifting the pan up and rotating your wrist in a circular motion for even distribution. Swirl the batter around the pan as thinly as possible. Lift up the edge to check for to see if done. Light brown is the goal unless you prefer your crepes more or less brown. Flip with a spatula or like my brother…flip it into the air and catch it in the pan. Brown the other side and continue until all crepes are made or eat and make as you go.
This batter is good prepared the same day you make the crepes and even better the night before. I haven’t tried this yet but this may be a good recipe to make a batch and then make a crepe a day for a few days. I love hot crepes with sugar, filled with jam, filled with berries and whip cream, eggs inside with sausage and jam and i can’t wait to try filling them with homemade lemon curd (same lemon curd from the dream pie) and blueberries.
One of these days I will figure out how to make a scrumptious carmel filling and explore these as a dessert. Savory is very good also…with ground hamburger, sharp cheddar and garden fresh tomatoes or sauted spinach, mushrooms and garlic. Leave out the sugar and vanilla when you are making the savory crepes.
1 can of part skim Ricotta Cheese
1-2 cups of sugar
1/4 gallon milk (2% or whole)
1 tsp vanilla essence
1 tsp cardamom ground
pistachio and almonds
Mix Ricotta Cheese with a little sugar (1-2 tbspoons).
Either make small round flat balls (like cookies) and bake in cup cake pan or spread out in a square or rectangular baking dish (about 1/2 in thick).
Pre heat oven to 375 degrees and bake for about 45 minutes (less if making rounds) or until they turn lightly brown. Remove baked cheese rounds into a deep dish and let cool. If baked in a square pan, cut the cheese into 1 -2 squares.
Meanwhile heat milk on low heat. Once it is boiling add sugar and continue to simmer on low flame for 30-40 minutes. Add a few drops of rose or vanilla essence.
Pour the milk over the cheese rounds or squares. Add some ground cardamom. Chill in a refrigerator.
Garnish with chopped pistachio and sliced almonds and serve cold.
This recipe came to me from an old Bengali friend in college and I have always made it this way. Rasagolla is one of my favorite desserts.
1 cup paneer
4.0 cups sugar
1 tsp ground cardamom
To make fresh paneer, check here.
Knead the fresh homemade paneer (cheese) with a tsp of flour or maida. Divide into 15-20 parts and roll each portion into a ball. Meanwhile bring two cups of water to boil in a pressure cooker. Add 2-2.5 cups sugar (based on preference). Add a few drops of rose essence. Once the sugar melts and the syrup is boiling, add up to 10 of the paneer balls. Remove the safety belt, and weight from the cooker lid and close the lid. Cover the lid with a small cup. Reduce flame to low and cook for 12-15 minutes.
Remove from flame and transfer the rasagolla along with syrup to a separate bowl. Prepare fresh syrup for each batch of 10 rasagolla balls. Add fresh ground cardamom. Refrigerate and serve cold rasagolla with some syrup. Enjoy after dinner!
Saw this on Food Network and couldn’t resist trying out this really easy , healthy recipe and wasn’t disappointed. Here’s my tasty 2-ingredient version:
1 tbsp orange marmalade
Slice the bananas into 1in even slices and lay them on a tray or plate. Refrigerate for an hour. When ready to eat take the frozen banana slices and toss in a food processor. Blending to form a smooth frozen ice cream. I added a table spoon of Cranberry Orange Marmalade and topped with some nuts and cranberries.
The original food network recipe used honey and peanut butter and you can find that here.
Refreshing on a hot summer day!
1 can mango pulp or 2 cups mango pulp (can be found in an India grocery store)
1 can sweetened condensed milk
1 box of jello (plain or mango flavor)
1 container of whipped cream
1 ready to eat graham cracker pie crust
Add the jello to hot water (follow directions on the box). Let sit for 2 minutes. Then mix mango pulp, jello, whipped cream and sweetened condensed milk thoroughly. Pour into the pie crust and refrigerate for 2 hours.
To make the Mango Ice Cream Pie, place it in the freezer for a couple of hours.
For lighter recipe use low-fat condensed milk and lite whipped cream.
Top with a slice of peeled fresh mango or a dollop of whipped cream.
Refreshing and delicious on a hot summer day!
(Original recipe courtesy Shahna)
1/2 pack of Pistachio powder
1 Heavy Whipped Cream
1 Tin Condensed milk or as needed
1 Cocktail Fruits Pack
1-3 Cups Milk
Cashews, Almonds, Pecans, Walnuts
In a tray add milk, pistachio powder, condensed milk and mix well without any lumps. Then add whipped cream. This thickens the mixture so you need to add milk. Then add the cocktail fruits (I usually use Apple, Orange, Grapes, Green Pear) and cashews, almonds, walnuts.
To garnish add Marshmallows and pecans on the top and refrigerate it and let it soak for 1 hour.
(Recipe contributed by Sahi)