Kini's Kitchen

INGREDIENTS FOR PRALINE: 4tblsp sugar 10- 12 cashew nuts or almonds (you can also use walnuts or pecans) 2 tblsp unsalted butter PROCEDURE: Roughly chop or crush the nuts. Grease one plate and keep ready or use butter paper or alluminium foil Take butter in a pan ,keep on a low flame. Add sugar when butter begins to melt. Mix sugar with butter and cook on a low flame Stir at intervals.No need to stir continuously. The mixture will begin to change its colour. When it becomes golden brown add the crushed nuts and turn off the flame Mix well and pour it on the greased plate or butter paper Let it harden and cool Once it is completely cool, break it into pieces and crush it into a coarse mixture Store it in an airtight container and use it as toppings on ice-creams, cakes or pastries and enjoy!!! To make cake ice-cream : Use the ice-cream that comes in a rectangular carton,Open the carton and cut into slice, lengthwise. Cut the cake into same slice,arrang...

Praline is a confectionery that is used as a toppings on ice-creams,cakes and pastries. It consists of sugar,nuts and butter or cream. INGREDIENTS: 1/2 ltr full fat milk +1/4 cup 1/2 cup sugar 1 cup fresh cream 2 tblsp corn flour 2 tblsp milk powder 1 cup coconut malai  PROCEDURE: Heat a thick bottomed pan, put half ltr milk ,sugar and let it boil for 15-20 mins on a low flame.Mix corn flour and milk powder in 1/4 cup warm milk , mix well and add it to the sugar and milk mixture. Stir it constantly on a low flame for 10 mins. Put the cream in a bowl and whip it with hand mixer till it turns smooth and creamy. (don't over whip it) (keep the empty bowl in the freezer for 10 mins) Reserve 1/4 cup coconut malai and chop finely,keep it aside. Blend the remaining malai and keep aside Once the boiled milk comes to room temperature mix,cream,malai to that mixture with hand mixer. Tranfer it into an alluminium or plastic container with lid and keep it in the...

INGREDIENTS FOR FALOODA SEV: 1/2 cup corn flour 1.5 cups water  1.5 tblsp sugar PROCEDURE: In a bowl mix corn flour with 1/2 cup water with sugar , Mix well and keep Heat the remaining 1 cup water in a pan, once it comes to boiling point simmer the flame and put the corn flour mixture ,stirring constantly ( mix the cornflour mixture well before adding it to the water) The mixture will begin to thicken.  Stir the mixture  till turns transparent, thick and glossy Keep ready a bowl with sufficient water and icecubes Grease the chakli mould with the thin sev / bhujiya plate, put the hot corn flour mixture in the mould Press the hot mixture through the  bhujiya maker into the cold water such that the thin strands of noodles are immersed completely in the cold water after 5 mins drain the water and refrigerate the sev. You can store this for 3-4 days in the refrigerator. INGREDIENTS FOR FALOODA: 2 cups boiled and chilled milk 4 tblsp strawb...

INGREDIENTS FOR FALOODA SEV: 1/2 cup corn flour 1.5 cups water  1.5 tblsp sugar PROCEDURE: In a bowl mix corn flour with 1/2 cup water with sugar , Mix well and keep Heat the remaining 1 cup water in a pan, once it comes to boiling point simmer the flame and put the corn flour mixture ,stirring constantly ( mix the cornflour mixture well before adding it to the water) The mixture will begin to thicken.  Stir the mixture  till turns transparent, thick and glossy Keep ready a bowl with sufficient water and icecubes Grease the chakli mould with the thin sev / bhujiya plate, put the hot corn flour mixture in the mould Press the hot mixture through the  bhujiya maker into the cold water such that the thin strands of noodles are immersed completely in the cold water after 5 mins drain the water and refrigerate the sev. You can store this for 3-4 days in the refrigerator INGREDIENTS FOR KESAR BADAM FALOODA: 2 cups milk 2 tblsp sugar 5-6 ...

Mango falooda in an extrmely easy to make dessert at home.This includes bloomed sabja / basil seeds, chilled sweetened milk,Falooda sev or vermiceli, sweetened mango puree , scoop of mango ice cream andchopped nuts. INGREDIENTS: 2 cups milk 8 tblsp sugar 2 tblsp sabja seeds soaked in 1 cup water for 20 mins 1/2 cup vermicelli 2 mango cut into chunks 4 scoops mango ice cream 2 tblsp chopped pista or almonds PROCEDURE: Slightly dry  roast the vermicelli for 3-4 mins, add the milk and cook  Once the vermicelli is cooked add 4 tblsp sugar and cook till sugar is dissolved Turn off the flame , refrigerate it once it comes to room temperature Blend the mango chunks with the remaining sugar and make puree Refrigerate the mango puree To assemble the falooda take serving glass , put mango puree,  bloomed sabja seeds, chilled milk with vermicelli,followed by scoop of mango ice cream Garnish with chopped nuts and serve immediately

INGREDIENTS: Chocolate cake Vanilla icecream Chocolate sauce as required Nuts and raisins for topping PROCEDURE: Halve the cake horizontally .Place one slice at the base of tha spring form tin. Spread chocolate sauce evenly over the cake ,followed by a thick layer of  vanilla iceceam Keep the other slice of the cake on it .Repeat the procedure  Garnsh with the nuts and raisins ,keep in the freezer to set Once it is set enjoy the icecream cake.

INGREDIENTS: 1/2 ltr full fat milk 1/2 cup fresh cream 1/2 cup milk powder 1/2 cup condensed milk 10 nos finely chopped lychees PROCEDURE: Mix all theingredients except lychees and blend the mixture Transfer the mixture in a plastic container and keep in the freezer After 1 hour again blend it ,add chopped lychees and put in the kulfi moulds and keep in freezer After 4-6 hours , once it is set enjoy .

INGREDIENTS: 1 cup boiled n chilled full fat milk 1 cup milk pdr 1 cup sugar pdr / according to your taste 1 tsp vanilla essence 3 tsp strawberry crush PROCEDURE: Put all the ingredients in a blender jar and blend it(except strawberry crush n vanilla essence) Transfer it in an alluminium or plastic container and cover with a lid Keep the container covered in the freezer Once it is set after 2-3 hrs,devide it into 2 portions  Blend the one portion with vanilla essence and keep in a container covered with a lid Keep in the freezer to set Once it is set blend the remaining porton with strawberry crush and pour it over the vanilla ice cream and keep in the freezer to set Once it is set serve chilled !!!

INGREDIENTS: 1 cup boiled n chilled full fat milk 1 cup milk pdr 1 cup sugar pdr  ( or according to your taste ) 1 tsp vanilla essence PROCEDURE: Put all the ingredients in a blender jar and blend it Transfer it in an alluminium or plastic container and cover with a lid Keep in the freezer and blend it again when it is set after 2-3 hrs Blend 2-3 times for nice creamy texture Serve with caramel cake topped with chocolate sauce!! CARAMEL CAKE RECIPE: INGREDIENTS: 1cup butter 2 cups maida(all purpose flour) 1 1/2 cup sugar powder 4 eggs 1/2 tsp cooking soda pinch of salt 1 tsp vanilla essence 3 tblsp caramel Making of caramel: In a pan put 1 cup sugar and stir continuously till it comes to burning point.When it becomes dark brown  add 3/4 cup water and boil it till it becomes little thick syrup.use it when it comes to room temperature.You can store this in the fridge for a long time. PROCEDURE: Separate the egg yolks and beat the eggs well Seive the flo...

INGREDIENTS: 1/2 ltr full fat milk 1/2 cup fresh cream 1/2 cup condensed milk 2 tblsp corn flour diluted in 1/4 cup warm milk 1/4 cup thinly sliced and roasted almonds 1 tsp vanilla or almond essence Caramel sauce for serving PROCEDURE: In a thick bottomed pan boil the milk ,add corn flour mixture and stir continuously till it becomes thick ,for about 10 mins Switch off the gas and allow  it cool,once itcomes to room temperature add fresh cream,condensed milk,essence  Put the mixture in an alluminium or plastic container and keep in freezer with a lid covered After 2 hrs or once it is set remove and blend it into a smooth mixture  Add roasted almonds (reserve some for garnishing) Keep in the freezer again covered with a lid  Once it is set serve ,garnished with caramel sauce and roasted almonds !!! CARAMEL SAUCE RECIPE: ingredients; 1 cup sugar 6 tblsp butter 1/2 cup fresh cream 1/2 tsp vanilla essence PROCEDURE: Heat sugar...

INGREDIENTS: 1 cup boiled and chilled full fat milk 1 cup milk powder 1 cup fresh cream 1/2 cup sugar powder or according to your taste 3 tsp ibnstant coffee powder 1 tsp vanilla essence PROCEDURE:     Put all the ingredients in a blender jar and blend it Transfer it in an alluminium or plastic bowl and cover with a lid Keep it in the freezer and blend it again when it is set after 2-3 hours Blend 2-3 times for nice creamy texture    serve with chocolate sauce  

Tried this yummy kulfi  using Sanjeev Kapoor's Tender Coconut Ice crem recipe !! Thanks to Master chef for the wonderful recipe !!   INGREDIENTS: 1 cup tender coconut flesh (malai) chopped(reserve some for garnishing) 1 cup boiled and chilled full fat milk 1 cup fresh cream 1 cup milk powder 1/2 cup sugar powder PROCEDURE: Place Milk, cream,   milk pdr,sugar pdr and coconut flesh in a blender jar and blend well Put in kulfi moulds or ina plastic box and keep in freezer to set After 2-3 hrs your kulfi will be ready to eat Serve with some finely chopped tender coconut flesh (optional)    Recipes Videos Articles ...

INGREDIENTS: 1/2 ltr full fat milk 1/2 cup fresh cream 1/2 cup milk powder 1/2 cup condensed milk 10 nos finely chopped litchi PROCEDURE: Mix all theingredients except litchi and blend the mixture Transfer the mixture in a plastic container and keep in the freezer after 1 hour again blend it ,add chopped litchies and put in the kulfi moulds and keep in freezer After 4-6 hours it will be ready to eat

INGREDIENTS: 1 cup full fat milk 1 cup milk powder 1/4 cup condensed milk 4 tblsp fresh cream 1  tsp vanilla essence Anjeer 8 nos (dry fig) PROCEDURE: Soak anjeer in warm water for 10 minutes  After it becomes little soft chop it into small pieces and keep  In a bowl mix all the other ingredients and transfer the mixture into a plastic or allumunium container with lid Keep it in the freezer  After 1 hour put the mixture in the blender and mix  the chopped anjeer pieces and again keep in the freezer It will be ready to eat after 3-4 hours NOTE: you can put it in the blender  2 times also for more taste !! Add the chopped anjeer only after blending it!!

INGREDIENTS: 1 cup milk 1 cup milk powder 1 cup mango pulp 1/4 cup condensed milk 3 tblsp fresh cream sugar if needed PROCEDURE: In a bowl mix all these ingredients or put in a blender and blend it Pour in kulfi moulds and keep in freezer It will take 3-4 hours to set Serve kulfi garnished with chopped almonds or pistas

INGREDIENTS: 1 cup milk 1 tsp basil seeds(sabja seeds) Falooda sev (here I've used Bambino shevai ) Sugar to taste Pinch of cardamom powder Strawberry crush or rose syrup 1 scoop of mango icecream PROCEDURE: Soak basil seeds in water for 1 hour till they swell up Cook shevai following  the instructions on the packet Mix milk with sugar and cardamom powder Take a long serving glass ,put sabja seeds,strawberry crush ,milk,falooda topped with a scoop of ice cream

INGREDIENTS: 1 cup full fat milk 1 cup milk powder 1/2 cup sugar powder 1/2 cup fresh cream 2 alphonso mango (use pulp) PROCEDURE: In a bowl mix milk,sugar powder,milk powder,cream, mango pulp  and put in a blender Transfer the mixture in a alluminium or plastic container and keep on freezer After 1 hour again put  it in a blender and keep in freezer Then it will take 5-6 hours to set Note:If you want vanilla ice cream then use 1 1/2 tsp vanilla essence or you can also use any fruits of your choice

INGREDIENTS: 1/2 cup hung curd (use fresh curd) 3 tsp sugar 6-8 tsp musli 1/2 cup chopped fruits like mango ,banana,chikku strawberry crush (or any other of your choice) 1/4 cup chopped almonds PROCEDURE: Add sugar to the hung curd and blend it till smooth In a serving glass put 2 tblsp chopped fruits,3 tsp hung curd ,3 tsp muesli, strawberry crush, almonds Repeat the layers again to fill the glass and serve chilled

1/2 ltr full fat milk 8 tblsp sugar 4 tblsp milk powder 4 tsp corn flour 4 tsp GMS powder a pinch CMC powder 1 tsp vanilla essence PROCEDURE: Boil 1/4 ltr milk with sugar To the remaining 1/4 ltr milk addmilk powder,corn flour,GMS powder,CMC powder and add this to boiling milk Boil it for 10 minutes Cool this in a bowlwith ice cubeswith a constant string Once it comes to room temperature,add vanilla essence and,pour it in a air tight container and keep in the fridge(not in freezer) After 2-3 hrs take out and blend it and keep in the freezer Ater 2 hrs take out and again blend it Again keep in freezer n after 2 hrs it is ready to eat CHOCOLATE SAUCE: Mix 2 oz choco chipsand 1 1/2 tblsp milk in double boiler till chocolate is melted To serve:Put 2 scoops oe ice cream in a serving bowl , pour hot 2 -3 chocolate sauce over it and garnish with chopped, roasted nuts and enjooooy!!  

INGREDIENTS: 1/2 ltr full fat milk 8 tblsp sugar 4 tblsp milk powder 4 tsp corn flour 4 tsp GMS powder a pinch CMC powder 2 mangoes PROCEDURE: Boil 1/4 ltr milk with sugar To the remaining 1/4 ltr milk addmilk powder,corn flour,GMS powder,CMC powder and add this to boiling milk Boil it for 10 minutes Cool this in a bowlwith ice cubeswith a constant string Once it comes to room temperature,add mango pulp,pour it in a air tight container and keep in the fridge(not in freezer) After 2-3 hrs take out and blend it and keep in the freezer Ater 2 hrs take out and again blend it Keep in freezer