Grilled Pineapple & Kiwi With Fresh Fruit Vanilla Pudding#Improv

Have you ever heard of  grilled kiwi and pineapple in a dessert? Then you should try this exotic pudding with fresh fruit and ice cream too! It's simply divine.

So colorful that you will not be able to take your eyes off it. It has taste of sweet, sour and grilled fruit in rum sauce a dessert you will love.
Serves 2
Ingredients 
For the Sauce 
2 Tablespoons Butter
2 Tablespoons Brown sugar
2 Tablespoons Dark rum
For the Pudding 
1/4 Cup Homemade Ready Vanilla Pudding Mix
250 Ml Milk
1/2 Teaspoon Vanilla essence
To Grill the Fruits 
2 Ripe Kiwi - peeled and cut into two
2 Big Slices Pineapple
Other Ingredients 
2 Scoops Vanilla Ice cream
As required Fresh fruit (black grapes, raspberries, strawberries or blueberries)
80 Ml  Milk
1 Tablespoons Sabja seeds / Tuk Malanga
Method

 In half cup of milk soak the sabja seeds and keep aside in the refrigerator to cool.
Let's prepare the sauce 
Melt the butter in a small saucepan over medium heat. Add brown sugar and rum in the saucepan.
Stir it and continue stirring until the sugar dissolves and the mixture thickens, for almost about 5 to 6 minutes. Keep this aside
To Grill the Pineapple & Kiwi 

Slightly spray the grill pan with non-stick spray or butter and place the pineapple & kiwi cut-side-down on the grill grates. 

Grill for about 2 minutes and brush the top frequently with glaze and Flip and grill this side 1-2 minutes, brushing frequently with the prepared sauce. 

Take grilled fruits on to a cutting board and slice them individual size piece. Keep this aside.
Now let's prepare the pudding

In a saucepan whisk the milk and pudding mix till it form a smooth mix. Place it on medium low flame and stirring continuously, cook it till it becomes thick enough to coat the back of a spoon. Keep this aside.
To assemble 

In a glass, arrange the girlled kiwi as show in the pic

 Spoon in half of the milk & sabja mix, then top it  the pudding and top it with grilled pineapple wedges 

then a scoop of ice cream, , top it with grilled pineapple wedges, black grapes and strawberry slices. 

Chill this in the refrigerator and enjoy.

This dessert is layered with richness of strawberry, kiwi and black grape.

Dish is ready to serve, so enjoy the treat.
Labels : Sweets & Desserts, No Bake Desserts, Glass Verrines, Homemade ,Vanilla Pudding Mix, Improv Cooking Challenge, Pineapple, Kiwi, Rum

Kiwi & Pineapple
Improv Cooking Challenge
Kiwi Pineapple Dream Cocktail by Cookaholic Wife
Grilled Pineapple & Kiwi With Fresh Fruit Vanilla Pudding by Sneha's Recipe
Kiwi Pineapple Mojito by Our Good Life
Grilled Mahi Mahi with Kiwi Pineapple Salsa by A Day in the Life on the Farm

Homemade Ready Mix Vanilla Pudding

Vanilla Pudding Mix have it at hand and it's super easy, creamy pudding which is fabulous! More so ever it's Egg-free and get's ready in minutes!

Ingredients for the Dry Mixture/Pudding Mix

1 Cup Corn flour
1 Cup Dry Milk Powder
1.1/2 Cups Caster Sugar
1 Tablespoon Vanilla powder
A Pinch of Salt
To Make the Pudding 

2 Cups Milk
1 Teaspoon Vanilla essence
Method 

To make the dry mixture, mix all the dry ingredients together; place them in a container with a tight fitting lid and store. This mixture will keep for a couple months. 

To Make the Pudding

In a saucepan, pour the milk  , add 1/2 cup of the dry mixture / pudding mix and stir it well to make it lump free.  Then place the saucepan on medium low flame and cook stirring constantly for about 5 to 6 minutes or until the mixture becomes thick enough to coat the back of a spoon, add the essence, mix it well, remove from the heat, allow to cool a bit.  

Then pour it into a serve bowl.  Chill it and it's ready to enjoy.

Labels : Homemade, DIY, Ready/Instant Mixes, Pudding, Vanilla, Eggless, Healthy, Preservatives free, Gluten Free

Yeasted Bhatura#BreadBakers

Chole Bhatura' is a very famous street food in India This Punjabi dish  a combination of Chole and Bhatura, a chickpea gravy served with fried bread. Bhatura's are made with or without yeast. This Bhatura recipe is with yeast, they so very flaky, puffy, super soft and delicious. I served them with Chole. There is nothing more delicious, super tasty than this combo of Chole Bhatura. 

Made for lunch and we, really enjoyed them. 

Makes 13
Ingredients  

2 Cups All Purpose Flour
1/3 Cup Fine Semolina
1 Cup Whole Wheat Flour
1 Cup Club Soda
1 Tablespoon Oil
1 Teaspoon Yeast
1 Tablespoon Sugar
½ Teaspoon Sea Salt or to taste
Oil as required for deep frying
Method 

In a bowl add the sugar, salt, oil, yeast, club soda and mix it. Now add the semolina and give it a good mix. Cover the bowl and let it rest for 15 minutes.

After 15 minutes add both the flours in a bowl. Mix it well add more club soda if necessary and knead it to a soft dough. Take the dough out on to lightly oiled work surface and knead till you get a soft smooth dough for about 10 minutes.

In a big bowl add a teaspoon of oil and club soda each and mix well. Coat the dough with this and let it rest covered till it doubles in volume. This oil and club soda mix, will help to keep the dough moist, since semolina tends to absorb more liquid and the dough should not dry out. Cover the bowl with a lid and keep it in a warm place for 2.1/2 to 3 hours.

After 2.1/2 to 3 hours of fermenting the dough should look like this.

Knead the dough once again for 3-4 minutes and put in the same place for another hour.

Divide the dough into equal pieces.

Make lemon size balls out of it.

Keep the balls covered in a damp cloth.

Rolling one at a time oil the work surface 

Flatten it to 2-3 inches with a rolling pin into an oval shape or round in shape.

Flatten all the balls and keep them covered with a damp cloth.

In the meantime heat the oil for deep frying.

 Starting with the first rolled one put it in hot oil on medium high flame, it will puff up immediately. 

The oil should be very much hot. Flip it when the one side is light golden. 

Fry them one by one, till all are done.

Bhaturas  are  ready ...

Enjoy them. 

Do try this and make your meal a special and enjoyable one. 

Labels : Fried Breads, Yeasted, Breads, Bread Bakers, Whole Wheat Flour  

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Bread Bakers - July 2019 - Fried Yeasted Breads

• Batterway Drop Doughnuts by Sara's Tasty Buds
• Fried Jalapeño Corn Puffs by Food Lust People Love
• Mochi Doughnuts by All That's Left Are The Crumbs
• Pączki by A Messy Kitchen
• Peruvian Pumpkin Sweet Potato Doughnuts by The Schizo Chef
• Samoan German Buns by Gayathri's Cook Spot
• Sufganiyot (Hanukkah Jelly Donuts) by Karen's Kitchen Stories
• Whole Wheat Bhatura by Ambrosia
• Yeasted Bhatura by Sneha's Recipe

Alfajores ( Sandwich Cookies With Dulce De Leche)#BakingBloggers

Welcome to Baking Bloggers event, today we are posting recipes from Central America to South America, from Mexico south to Argentina and all points between.

Made these tender crumbly cookies which are sandwiched with dulce de leche – Alfajores are such delicate kind of cookies that are mouth melting and you will love it.

I have used my homemade dulce de leche to sandwich these tender cookies, it take's these cookies to another level... almost irresistible.. you can't stop at one.. they are too good.

Makes 12 sandwich cookies

Ingredients
100 Grams Unsalted Butter - the butter should be cold
25 Grams Salted Butter - the butter should be cold
50 Grams Powdered Sugar
1 Egg Yolk - only- from the refrigerator
1 Teaspoon Vanilla extract
105 Grams All Purpose Flour
105 Grams Cornflour
1/2 Teaspoon Level Baking powder
1/8 Teaspoon Baking soda
5 - 6 Tablespoons Dulce De Leche - Homemade
Icing sugar or Shredded Coconut for dusting


Method
Sieve the cornflour and all purpose,sugar, baking powder and soda, keep aside.

Grate the cold butter in a big bowl, rub the sieved ingredients into the butter lightly with your hands, add the egg yolk and essence lightly bring it together into a ball. Wrap in cling film and chill for 30 minutes ( chilling the dough is must). Do not knead the dough too much or else the cookies will become hard and loose that crumbly texture.

Once the dough has cooled, roll out the dough between two sheets of parchment paper and using light pressure as possible roll it approximately 1/4 inch thick and it into cut small circles with a cookie cutter. 

Place them on a lined cookie sheet/baking sheet/tray. Repeat with the rest of the dough. Place the tray back into the refrigerator to chill for at least 15 minutes. 

In the meantime preheat the oven to 170 C. 

After the cookies are cold then bake the cookies for exactly 11 to 12 minutes until they are just starting to brown very slightly at the sides. They should still be very pale. Leave to cool for 5 minutes then transfer to a cooling rack. 

When the cookies are cool, put a small spoonful of dulce de leche on one cookie and press another on top lightly (these tend to break if extra pressure is used while sandwiching these) . 

Hold them in the center lightly while sandwiching so that they don't break. 

Dust them with icing sugar.

Enjoy these mouth melting cookies. 

My Notes

If you are using unsalted butter then add a pinch of salt.

The number of cookies is based on the cookie cutter size - I have used  a 2.1/2 cookie cutter and then when a little dough  made small ones with 2 inch cookie cutter. The small ones look cute and are also easier to sandwich they do not break. Would suggest using a 2 inch cookie cutter.

I wanted to roll these in coconut, but my hubby said no, he prefers icing sugar. 

Labels : Biscuits & Cookies, Baking Bloggers, Dulce De Leche, Homemade, Sandwich Cookies, American, Baked

Baking Bloggers

Central and South American Desserts

• Alfajores - Dulce de Lech Sandwich Cookies by Sneha's Recipe
• Chajá by Culinary Adventures with Camilla
• Cocada de Forno - Brazilian Baked Coconut by Karen's Kitchen Stories
• Golfeados by Caroline's Cooking
• Guatemalan Pastel Borracho (Drunk Cake) by Home Sweet Homestead
• Sequilhos de Coco – Brazilian Coconut Cornstarch Cookies by The Schizo Chef
• Tres Leche Cake - 3 milk cake by Recipe Pocket

Vegan & Gluten Free Watermelon Jelly#FoodieExtravangaza

This is an exquisite and refreshing Vegan & Gluten Free Watermelon Jelly which is so very easy to prepare. It's a perfect cool dessert which can be served at any time of the day or for parties, especially on a hot summer day. The cinnamon stick in this dessert renders a beautiful taste and aroma to it, would suggest not to add any other extra flavoring. 

I have made this jelly twice in one week, because my hubby loved it. This jelly is also apt to make especially when  you get some tasteless or bland watermelon. 

Serves 2

Ingredients 
300 ml Watermelon juice
3 Tablespoons Level Corn Flour
1/3 Cup Level Granulated Sugar
1 Small Stick Cinnamon
1/2 Teaspoon Level Agar Agar powder 

A Drop of Red color - optional
Mango pieces for garnish

Method

Let’s make watermelon juice first. Cut the watermelon, remove the seeds and put it into a mixer. Mix well until blended. Sieve, measure it and keep aside. 

In a tablespoon of water soak the agar agar powder, keep it aside.

In a sauce pan add the corn flour to  the watermelon juice and mix well until dissolved fully and no lumps remain.  Now add cinnamon stick, sugar, mix well.  Place the sauce pan on medium high flame and bring this mixture to a boil. 

Simmer on a low fire for about 5 to 7  minutes, stirring continuously. Once it starts to thicken,  add the soaked agar agar and stir  it till well,  mix and continue to stir for another  2 minutes. Fish out the  cinnamon stick.

Rinse the moulds and leave them wet (this will help you to un mould the jelly easily). 

Pour the prepared jelly mixture into the moulds and let it cool down. Cling wrap them and keep it in the refrigerator  overnight.

Next day take a wet kitchen napkin and micro it for 30 seconds and wrap it around jelly moulds. 

This way un moulding of jelly becomes much easier. Place it on serving plate upside down and tap a bit.  Ta da they are out.  Now garnish it with mango pieces and a stalk of mint leaf and serve.. yum.. yum.

My hubby and our guest just relished this fabulous dessert.

Here are some of the other Watermelon recipes

Watermelon Paratha

Sparkling Apple And Watermelon Lemonade Spritzers 

Watermelon Agua Fresca

Apple and Watermelon Crush

Watermelon Granita  

Labels :  Watermelon, Jelly, Mango, Agar Agar powder, Cinnamon, Foodie Extravaganza Party, No Bake Desserts, Sweets & Desserts,United Kingdom 

Try these other tasty recipes with watermelon being shared for today's Foodie Extravaganza:
Beef and Watermelon Stir Fry from A Day in the Life on the Farm
Disneyland Watermelon Mint Julep from Simply Inspired Meals
Iced Watermelon Matcha from Tara’s Multicultural Table
Russian Pickled Watermelon from Pandemonium Noshery
Vegan & Gluten Free Watermelon Jelly by Sneha’s Recipe
Watermelon Cucumber Bites from Cookaholic Wife
Watermelon Mint Granita from Our Good Life
Watermelon Salad with Mint and Lime from Karen’s Kitchen Stories