How To make Pizza At Home

Pizza is one of the most popular food of the world. Pizza is one of the most popular dishes around the world. It is generally a flat round bread which is oven-baked and covered with tomatoes or a tomato-based sauce and mozzarella cheese. Toppings are also added depending on the region, culture or personal preference. In this article, we will be learning how to make a pizza at home.

The basic steps in pizza making are first preparing dough, then pizza sauce. After that, cheese and toppings are added according to taste and then the pizza is baked in an oven. This seems to be simple while reading but preparing a good mouth watering pizza at home drains in a lot of hard work. However, you will be able to make pizza at home easily using this step-by-step guide.
Let's start from the scratch.

Making Pizza Dough
Dough making has been known to humans since ages now, but mastering the art to make perfect pizza dough can be a bit cumbersome sometimes. At home, Pizza dough is prepared by hands, no special machinery is required. However to prepare hand-made dough you will need to have a large mixing bowl, a measuring cup, measuring spoons, a large whisk or wooden mixing spoon and some kitchen film before you start. It will be better if you also keep a small hand towel ready before starting the process.
Ingredients:
1 - 1/4 Oz Envelope - Active dry yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm water (110°F - 115°F)
4 Cups - Bread flour
1 1/2 Tsp. - Salt
2 Tbsp. - Extra virgin olive oil
1 Tbsp. - Sugar
Extra flour
Extra olive oil

Process
Pour the warm water in a large mixing bowl, then add the sugar and dissolve it. Next, dissolve the yeast by stirring continuously after addition. Allow the mixture to settle down for 10 minutes or extra so that the yeast becomes active.
Now add the yeast and olive oil, when the appearance of the mixture becomes foamy and cloudy at the surface. Dissolve it continuous stirring. Then add 3 cups of flour to the mixture one-by-one and whisk in until dissolved completely. Make sure the mixture is completely smooth. Use your hands to combine the dough until all of the dry flour has moistened into a mass.
When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it. Fold it in half again and push it into itself, again and again for perhaps 10 to 12 minutes or so, or about 200 cycles. It is very important that the dough is very well kneaded.
After kneading is complete, when dough transforms into a silky, smoothly-textured ball, coat the dough ball with a thin layer of olive oil. After that place it in the bottom of a large mixing bowl that has also been coated on the inside with olive oil.
Now comes the step on panning the prepared pizza dough. One of the most demanding of the pizza maker's many challenges is getting the raw pizza dough ball into a pizza pan. The panning of pizza can be done by various methods as per your convenience. The popular methods are Pizza dough sheeting, pizza dough pressing, hand tossing pizza dough- do it only if you don't get hazy when catching, hand pressing pizza dough, and last is pin rolling pizza dough.

Making Pizza Sauce 

Normally at home, we recommend using tomato sauce only which is lightly herbed with oregano and basil. Some pizza lovers prefer to have even simpler sauce than this, however tomato sauce is the simplest to prepare at home.
Ingredients:

3 Tbsp. - Butter
16 Oz. - Can of tomato puree
3 Tbsp. - Olive Oil
1 Tsp. - Salt
3 Cloves - Garlic, minced
1/4 Tsp. - Black Pepper
3 Large - Yellow onions, minced
1 Tsp. - Whole oregano
2 Qts. - Canned whole Italian tomatoes
1 Tsp. - Whole basil


Process
Melt the butter with olive oil in an oven or large skillet. Now slowly but completely sauté the garlic and onion. Then add the tomatoes, salt, pepper, oregano, basil and puree. Boil it.
Cover the mixture and let it bubble for two hours. In between, stir it occasionally. Crush the tomatoes with the masher. Continue the process till the sauce reaches the consistency of a soup.
Set the sauce aside to cool before applying it to your pizza dough, or, or refrigerate it for use in the future.
Pizza Topping
Ladle about 7 to 8 oz. of pizza sauce into the middle, bottom of the dough shell. Spread the sauce evenly over the surface of the dough sheet. Spoon the sauce out to the edge of the dough sheet. Leave a small margin on the outer-side of the dough sheet, which allows the crust to rise and crisp more quickly than the covered dough; creating the classic, puffed up edge of the pizza.
Now create a layer of the shredded cheese over the sauce. Shred about two cups of cheese. Arrange your toppings over this layer of cheese.
Add toppings according to your preference.
Baking the Pizza

Preheat your oven up-to the temperature of 450° F for about 10 to 15 minutes. When preheating is done, place a prepped pizza in the oven at the centre. Place the pan in the oven such as there is maximum circulation of air around the pan. The baking will take about 10-15 minutes at that temperature.
Signs to look for that the pizza is ready are:

1) The cheese has melted on top and is beginning to brown.
2) The crust edge has browned, from a medium to a golden brown.
3) Now carefully lift the edge of the pizza to inspect its bottom, it should be evenly brown.

If these signs are evident, your pizza's done! Thus now you are ready to throw regular pizza parties of your home made pizza to your friends and family.

How To Make Rasgulla

What is your choice when it comes to sweets?

What?............... Rasgullas............... is that what your thinking,

I don’t think you’d find anyone who’d say no to them. Not even the hubby who doesn’t really have a sweet tooth says no to Rasgullas! I made these for a special occasion last week, and here’s a visual treat for you guys as well…

Ingredients

• 1/2 liter Milk
• 2 tsp Flour (maida)
• 1/4 tsp Lemon Juice
• 1 cup Sugar
• 1 cup Water
• 4-5 drops Rosewater Essence

1. Heat milk in a pan and bring it to boil for about 8-10 minutes.

2. When it starts boiling, add lemon juice and wait for the milk to curdle completely.
3. Remove from the heat and let it cool for about 3-5 minutes.
4. Pour over a thin muslin/cotton cloth and tie it with a tight knot. On straining this milk, the curd is obtained is called "paneer". wash paneer well using muslin cloth under cold running water to remove lemon juice flavor.
5. Knead paneer for about 5-7 minutes to make a smooth dough. Add flour and knead again for few minutes.The softness of the rasgulla depends on how well you knead the paneer. The more you knead, the more spongy will be the rasgullas

6. Make smalls of about 1 inch in size (8-10) of the dough and keep aside.
7. Next make sugar syrup. Mix sugar, water, and cardamom powder in a saucepan and bring it to boil.
8. Add paneer balls to the hot syrup on a medium heat and cook for about 15-20 minutes with lid partially covered.
9. Transfer into a serving dish.
10. Refrigerate and serve chilled.

How to Make Chicken Biryani

• Ingredients for marinating the chicken
  • 1 Kilo Chicken on the bone cut into 12-16 pieces
  • 1/2 Teaspoon turmeric powder
  • 1 Tablespoon of ginger garlic paste
  • 1 Teaspoon of coriander powder
  • A little salt

Mix all of the above ingredients and let the chicken marinate for 6-12 hours, more the better.

• Herbs, spices and condiments used are as follows
  • 8 cloves
  • 1 Cinnamon stick
  • 6 green Cardamoms
  • 2 Bay leaves
  • 1/2 Teaspoon shahi jeera (caraway seeds)
  • A few pinches grated nutmeg and mace each
  • 1 Teaspoon Coriander powder
  • 1 Teaspoon red Chili powder (to taste)
  • 5-6 Tablespoon of chopped fresh mint
  • 2-3 chopped green Chilies
  • 4-5 chopped Tomatoes
  • A whole bunch of fresh coriander leaves
• For fried onions
  • About 8-9 medium size onions
• Other Ingredients
  • Oil for deep frying and 3-4 tablespoon for cooking
  • 1 Tablespoon of ginger garlic paste
  • 1/2 cup of milk
  • A few strands of Saffron (kesar)
  • Desi ghee (clarified butter) about 6-7 Tablespoons
  • Cashew nuts ( a few or as many as you want)
  • Raisins and almonds are optional
  • Salt to taste
• Alternative authentic ingredients
  • 1 tablespoon Gram Masala Powder
  • 1 tablespoon or less of Green Cardamom Powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • a pinch of red chilli powder(Optional)
  • a pinch of green chilli(Optional)
  • 2 - 3 teaspoon gralic powder
  • 2 -3 teaspoons of onion powder
  • 2 - 4 teaspoons ginger powder
  • 1 kilo basmati, jasmine or ganador rice
  • 1 cup tomato paste(not tomato sauce)
  • 1 cup milk or cream
  • Yogurt
  • Salt to taste
  • Coriander leaves
  • Saffron
  
  Method
  
  Deep fry the onions:
  
  While the chicken is marinating, slice the onions very thin. You can use a food processor for this or a slicer. Now heat oil and fry these sliced onions in batches. The heat should be medium. Definitely not high, otherwise the onions will get burned.
  Stir the onions continuously for uniform browning. When they become light brown, drain them on kitchen paper. Keep them aside. They will get nice crispy as they cool down.
  
  Cook the Chicken:
  
  Take a deep, wide mouth vessel and heat 3-4 tablespoons of oil in it. In this add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera and allow to crackle. Now add a tablespoon of ginger garlic paste and stir a little. Now tip out all the marinated chicken and the marinade. Cook on a high flame so that the water gets evaporated quickly. Add the chopped tomatoes, mint, green chilies, all dry powders(coriander, chili), and salt. Cook till the chicken is cooked and the gravy (masala) is not watery. Add one third of the fried onions. Mix well. Keep aside.
  
  Boiling the Rice
  
  Boiling rice is one of the most important part of cooking a biryani. The rice needs to be parboiled. Meaning, it should be three fourth cooked. The rest of it gets cooked on dum (when we layer the chicken and rice, seal it and put on a very slow fire).
  
  Take a big deep wide mouth vessel, add lots of water (at least 10 times more than rice). Add ample salt (this is very important because the rice needs to be salty when cooked). Also add a cinnamon stick, a couple of green cardamoms, a few cloves and the rest of caraway seeds (shahi jeera), for flavoring the rice.
  
  Now boil all this for a few minutes on a high flame (7 minutes or so). This is how to check if the rice is done. Without burning your fingers, take a few grains of rice (use a clean spoon to take some out of the boiling water), break a grain, if it breaks into 3 parts easily, your rice is done.
  
  Strain the rice and spread it on a clean surface (a tray or something), so that it cools faster. If you want to pick out the whole spices which you added, you can do that now. Or else just let them be.
  
  
  • Chop the coriander leaves
  • Boil the milk and add crushed saffron in it. Give it a stir.
  • In desi ghee, fry the cashew nuts till golden brown. Also the almonds and raisins, if using. Keep aside.
  • Keep some melted desi ghee aside.
  Layering the biryani:
  
  • Take a heavy bottom pan with a lid (non stick is best).
  • Take some melted ghee and grease the bottom of the pan with it. Then
  • Put a layer of rice,
  • Then a layer of chicken
  • followed by a layer of fried onions
  • then a layer of chopped coriander.
  • Repeat and finish off with the rice layer. Lastly, sprinkle the leftover fried onions (if any), cashews and other nuts. Pour the saffron milk on top. Also pour some desi ghee down the sides of the pan and some on top of the rice. It will trickle down with the heat.
  • Yep, you are done. Seal the lid by sticking it with some chapati dough or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Place this pot on a very slow flame. Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source.
  • Leave for one hour. When you open it, what you get is the magical, flavorsome and aromatic chicken biryani. Please dig in. Don't forget to prepare a riata while your biryani is cooking. Enjoy hot biryani with a cold raita.
  
  Here is Another method
  
  
  

Sugar Free Sweets to Make With Children

Children love baking and cooking - and what could be more fun than making sweets?
These sugar free sweets make healthier alternatives to the sweets youngsters traditionally make and then munch their way through!Encourage them to have a bit of fun while they are cooking with you. Let them come up with some of their own ingredients and consider how these could be worked into your dish.

Chocolate Orange Faces

This is a delicious rich sugar free sweet that children will love. It has a fresh, orangey flavour and they can top it off by making their own funny faces from tiny pieces of shredded orange peel.

Ingredients:

• 400g (14oz) cocoa
• Five tbs honey
• 250ml double cream
• 30g (1oz) butter
• Two sweet oranges

Method:

Melt your honey, butter and cocoa powder together in a medium pan over a low heat. Stir until completely dissolved. Keeping your pan on a very low heat, gently stir in your cream. Remove from the heat and allow to start cooling. Squeeze your oranges and save the peel. Stir the juice into your cooling liquid. Carefully scrape the pith from the remaining orange peel and cut the peel into tiny circles for eyes and strips for mouths. Grease an 18cm fudge tin and pour your liquid in.

Once it is completely cool, place in the fridge and allow to set over night. Place your tiny peels of cut peel on a place in the fridge too. When the chocolate is set, remove from the fridge and cut into squares with a sharp knife Take your orange peel and make a face on each square. The chocolate should still be soft enough to press the pieces into it. You could even make hair, glasses and moustaches from the shreds of peel too!

Chocolate And Strawberry Shapes

These sweets can be cut into whatever shapes you choose. Try buying seasonal cutters and cutting out sweet Santas, pumpkins or Easter eggs, depending on the time of year.Adorn your sweets with pieces of chewy fresh strawberry if you choose. Use the pieces of fruit to make faces, animal spots or just decorations.

Ingredients:

• 150g (5oz) cocoa powder
• Two tablespoons sugar free strawberry jam
• 150g (5oz) soft ground almonds
• One small egg
• Handful of fresh strawberries (optional)

Method:

Melt your cocoa powder and sugar free jam in a small pan. Pour your almonds into a bowl and slowly add the hot liquid. Beat your egg, then add it to the mixture, little by little, until you have a good paste. Place in the fridge and allow to harden. Take your mixture and roll out on a surface that has been lightly dusted with cocoa powder. Take your cookie or sweet cutters and cut into shapes. Place each shape on a lightly greased baking sheet and place in the fridge to set. If you want to dress your sweeties up further, try taking a handful of fresh strawberries, washing and hulling them, then chopping them up and lightly grilling the pieces for a moment or two. Then press your chewy strawberry pieces into the top of each sweet shape to decorate.

Sugar Free Fruit Fudges

Sugar free fruit fudges work well because the fruit you use in your mixture will often bring an added sweetness with it. Raisins, sultanas, cranberries and other dried fruit are incredibly high in natural sugar and will give an extra sugary burst as you bite into the fudge.Try teaming the fruit up with other flavours as well, to create unusual varieties of sugar free fudge. Cranberries work well with apples, for example, and raisins are delicious with ground almonds. And of course chocolate is always delicious with any fruit. Adults can also choose to add a splash of brandy to liven their fruit fudge up a little!

Sugar Free Hazelnut And Raisin Fudge

This is a serious fudge to get stuck into. Overflowing with fruit and nuts, it has wonderful bite and is extremely filling.

Ingredients:

• 400g (14oz) cocoa powder
• 75g (2.5oz) whole hazelnuts
• 75g (2.5oz) plump raisins
• 30g (1oz) butter
• 350ml double cream
• Four tbsp honey

Method:

Take a large pan and in it place your cocoa powder, butter and honey. Stir over a gently heat until completely melted and your liquid is smooth. Slowly stir in your double cream. Then add your raisins and your hazelnuts. Pour your mixture into a greased fudge tin and allow to cool. Then place in the fridge and leave to set over night. Once solid, mark out and cut into squares.

Cranberry And Apple Fudge

This fudge uses honey again as a sweetener. Added sugar free apple juice also gives it a sweet boost.

Ingredients:

• Three tbsp honey
• 200ml double cream
• 30g (1oz) butter
• 50ml sugar free apple juice
• 100g (3.5oz) dried cranberries

Method:

Gently melt your butter and honey together in a medium-sized pan. Then stir in your apple juice and your cranberries. Once completely mixed, remove from the heat and allow to cool. After 10 minutes, stir in your double cream. Pour your mixture into a greased fudge tin and leave to cool. Then place in the fridge over night to set. Mark out and cut into squares.

Chocolate Orange Fudge

The fruit in this recipe is sultana but the strongest flavour comes from the orange. Both work with the granulated sweetener as a sugar replacement. The combination of the strong chocolate with the rich fruitiness of the orange and sultana will create a delicious winter fudge.

Ingredients:

• 110g (4oz) cocoa powder
• 110g (4oz) butter
• One tsp vanilla essence
• Two sweet oranges
• 550ml double cream
100g (3.5oz) sultanas
• Five tbs granulated sweetener (or as per manufacturer’s instructions)

Method:

Melt your butter, cocoa and sweetener in a large pan over a low heat. Stir until completely dissolved. Add your vanilla essence and stir again. Squeeze the juice from your two sweet oranges and grate the zest from the fruit. Stir both the orange juice and zest into your liquid. Remove from the heat and allow to cool. Then stir in your cream and your sultanas. Pour into a greased fudge tin and place in a fridge over night to set. Cut into squares the following day.

How To Make Sugar Free Vanilla and Ginger Crunch

A friend of mine messaged me and asked 
My dad wants me to make homemade ice cream for him, but it cannot have any sugar. 

Does anyone know of a really great sugar-free vanilla ice cream recipe for diabetics??

yes my dear friend here is a recipe for you to try,

The new thing about sugar free ice cream is without the sugar the ice cream will be more solid and icy,and
the crunch of the sugar free ginger biscuits contrasts beautifully with the creamy vanilla ice cream in the recipe. To zing it up further add small pieces of dark sugar free chocolate (or high cocoa content, dark chocolate) at the biscuit stage.

Ingredients:

• One vanilla pod
• Three large eggs
• Two tablespoons granulated sweetener or splenda  (or as per manufacturers instructions)
• 350ml fresh double cream
• 400ml full fat milk
• 10 sugar free ginger biscuits

Method:

Once again begin by taking a medium sized pan. Pour your milk and your double cream into it. Then take your vanilla pod and slit it along one side. Scrape out all the seeds with a teaspoon and put into the cream. Cut the pod into quarters and drop it into the pan too. 
Put to one side for half an hour to allow the liquid to draw the flavour. Then heat the cream and milk over a low heat, stirring occasionally, until it almost reaches boiling point. Set to one side for a further quarter of an hour. Meanwhile, crack your three eggs and separate the yolks into a medium sized bowl. Mix with a fork and then pour your warm vanilla mixture in. Return to your pan and place back on a low heat. Keep stirring until the liquid thickens and becomes custard-like. 
Once again, do not allow the mixture to boil, however. Then remove from the heat, pick out your pieces of vanilla pod and stir in your sweetener. Pour your mixture into a large metal bowl and allow to cool, stirring every so often if a skin seems to be forming. 
Once cool, cover and place in the freezer. Allow to freeze for about three hours then remove from freezer and whisk in a blender. Replace in the freezer then repeat at least three more times every three hours or so. Meanwhile, take your ginger biscuits and place in a large sandwich bag. Using a rolling pin break into small pieces. After your final whisk, stir in the pieces of biscuit, a few at a time. If you wish to add chocolate chunks too, break your sugar free dark chocolate when you crush your biscuits ands stir them in at the same time.

Sugar Free Mint Chocolate Ice-Cream

Sugar Free Mint Chocolate Ice-Cream

A chocolate ice-cream with a minty essence, this makes a change from plain chocolate ice-cream. The peppermint essence beautifully complements the bitter cocoa flavour. .

Ingredients:

• Three egg yolks
• 200g (7oz) cocoa powder
• Three tbsp sugar free strawberry jam
• Half pint of double cream
• 250ml full fat milk
• One tsp peppermint essence

Method:

Beat your egg yolks and jam together in a large bowl. In a large saucepan heat your milk and cocoa powder. Stir until all the cocoa has dissolved. Pour into your egg and jam mixture, and mix well. Stir in your cream and peppermint essence. Take a clean airtight container, with a fitted lid, and pour your mixture in. Place in the freezer for two to three hours or until half frozen. Remove and whiz up again. Repeat the process at least once more, preferably twice.

Chocolate Orange Ice-Cream For Grown-Ups

Definitely not a dish for the children, this sugar free chocolate ice-cream calls for a splash of whisky. The whisky gives it a good kick and makes this dessert the perfect way to round off a meal. Those who are happy to have a little sugar in their ice-cream could substitute the whisky and orange for a liqueur of their choosing.

Ingredients:

• 250g (9oz) cocoa powder
• Three tbsp sugar free jam
• Two oranges
• A splash of whisky
• One pint of double cream

Method:

Sieve your cocoa into a large bowl and mix with your cream and sugar free strawberry jam, using a hand blender (or whiz all your ingredients in a food processor). Grate the zest of your oranges and squeeze the juice, stir into your liquid ice-cream, along with a splash of whisky Take a clean airtight container, with a fitted lid, and pour your mixture in. Place in the freezer for two to three hours or until half frozen. Remove and whiz up again. Repeat the process at least once more, preferably twice.

How To Make Sugar Free Chocolate Ice Creams

Freezing cold, sugar free chocolate ice-cream is simply the king of all puddings when properly made. These mouth-watering recipes are delicious on their own or fantastic as an accompaniment to sugar free brownies or chocolate cake.As with fruit or vanilla ice-creams, remember to leave enough time to whip them up at least twice during the freezing process. This will ensure they are easy to scoop when you come to serve them.

Bitter Chocolate Ice-Cream With Choc Chips

This is favourite with true chocoholics who enjoy the strong flavour of bitter chocolate and won’t miss that sugary sweetness. For a truly sugar free recipe use dark diabetic chocolate. For those who don’t mind a trace of sugar, a good quality, high content cocoa bar will work just as well.

Ingredients:

• 250g (9oz) cocoa powder
• 100g (3.5oz) plain diabetic chocolate
• Three tbsp sugar free strawberry jam
• One pint of double cream

Method:

Sieve your cocoa into a large bowl and mix with your cream and sugar free strawberry jam, using a hand blender (or whiz all your ingredients in a food processor). Break your dark chocolate up into chips and stir carefully into your liquid ice-cream. Take a clean airtight container, with a fitted lid, and pour your mixture in. Place in the freezer for two to three hours or until half frozen. Remove and whiz up again. Repeat the process at least once more, preferably twice.

Here is one more reciepe for low fat sugar free ice creame

How To Make Sugar Free Vanilla Ice Cream

Finally, a homemade ice cream for diabetics or those watching their sugar intake. Freezing cold sugar free vanilla ice cream is the perfect accompaniment to many no sugar desserts and cakes. It is also delicious served on its own, or with fresh fruit, in a bowl. Liven it up by adding one or two extra ingredients or combining it with a different flavor.

Use a vanilla pod for maximum flavour in this variation of a traditional recipe. Serve with a little grated sugar free chocolate or make into a sundae with chopped nuts, sliced banana and freshly whipped cream.

Ingredients:

• One vanilla pod
• Three large eggs
• Two tablespoons granulated sweetener (or as per manufacturer’s instructions)
• 350ml fresh double cream
• 350ml fresh single cream

Method:

Take a medium sized pan and pour your single and double cream into it. Take your vanilla pod and slit it along one side. Then take a teaspoon and scrape out all the seeds. Put the seeds into the cream. Cut the pod into quarters and drop it into the pan too. Put to one side for half an hour to allow the liquid to draw the flavour. Then heat the cream and milk over a low heat, stirring occasionally, until it almost reaches boiling point. Once again, set aside – this time for 15 minutes. Meanwhile, crack your eggs and separate your yolks into a medium sized bowl. Mix with a fork and then pour your warm vanilla cream in. Return to your pan and place back on a low heat. Keep stirring until the liquid thickens and becomes custard-like. Once again, do not allow the mixture to boil, however. Then remove from the heat, pick out your pieces of vanilla pod and stir in your sweetener. Pour your mixture into a large metal bowl and allow to cool. Stir every so often if a skin seems to be forming. Once cool, cover and place in the freezer. Allow to freeze for about three hours then remove from freezer and whisk in a blender. Replace in the freezer then repeat at least three more times every three hours or so. When you are ready to serve the ice cream, remove from the refrigerator 10 minutes before scooping.

How To Make Sugar Free Chocolate Fudge

When I say fudge something rings in my mouth..........tring......... tring... It’s rich, it’s delicious and it just melts in your mouth. There really is nothing quite like fudge – and there really is no reason not to make it without using sugar.

These sugar free chocolate fudge recipes may be prepared using rather different methods from traditional fudges but they are just as tasty and will be polished off just as quickly.

When stored in the fridge, they will last for days and days, and when wrapped in paper, placed in a gift box and given to a friend or loved one, they will be greatly appreciated.

Chocolate Peanut Fudge

This sugar free chocolate fudge recipe calls for peanut butter. Do remember to check the label on the jar, however, as many peanut butters contain sugar. Try buying a whole nut variety from a health food shop. Those who are not fond of peanuts can substitute the peanut butter with cashew nut butter or hazelnut butter – again, often available from a health store.

Ingredients:

• 75g (3oz) cocoa powder
• Half a pint of full fat milk
• 30g (1oz) butter
• 150g (5oz) crunchy peanut butter
• Three tbsp honey

Method:

Take a medium pan and in it place all your ingredients. Slowly warm on a gentle heat, stirring all the time. Keep stirring as all your ingredients dissolve, until you have no lumps left in your liquid, apart from your chopped nuts from the peanut butter. Remove from the heat and pour into a greased fudge tin. Allow to cool then place in the fridge over night. Once set, you can cut it into squares – and enjoy!

Chocolate Cheesecake Fudge

This is a rather unusual sugar free fudge – but it is absolutely delicious. It makes a sweet that is very soft and will simply dissolve when you pop it in your mouth.

Ingredients:

• 75g (3oz) cocoa powder
• 200g (8oz) cream cheese
• Three tbsp sugar free strawberry jam
• 550ml double cream

Method:

Beat your cream cheese and sugar free strawberry jam together in a bowl until light and fluffy. Stir in your cream then sieve your cocoa and mix that in to. Beat your mixture for two minutes, ensuring all the cocoa is well mixed in. Spoon into a greased fudge tin and leave in the fridge over night to set. Turn out the next morning and cut into squares.

Sugar Free Chocolate Ginger Fudge

In this recipe you can use an artificial granulated sweetener. Don’t forget to read the manufacturer’s instructions first, however, to ensure it is suitable for use in cooking.

Ingredients:

• 110g (4oz) cocoa powder
• 110g (4oz) butter
• One tsp vanilla essence
• One tsp ground ginger
• 550ml double cream
• Five tbsp granulated sweetener (or as per manufacturer’s instructions)

Method:

Melt your butter, cocoa and sweetener in a large pan over a low heat. Stir until completely dissolved. Add your ginger and vanilla essence and then stir in your cream. Keep on the heat, stirring all the time, until you have a smooth liquid. Pour into a greased fudge tin and allow to cool. Then place in a fridge over night to set. Cut into squares the following day.

 Just watch the video...

How To Make Sugar-Free Ice Cream

Want To Make Sugar Free Ice Cream?
There are various ways of making ice cream without using sugar but the main one I favor is to replace the sugar with honey or maple syrup. 

Nothing works better than a dollop of ice-cream as a mood enhancer! However, the onslaught of diabetes or obesity could greatly limit the desire for the frozen dessert. But, today there are a number of sugar-free ice cream recipes that are popular with the weight conscious and those prescribed low-sugar diets.

Ice cream

Respite for medical limitations on sugar intake is here in the form of sugar-free ice cream recipes. These ice creams are not only low in sugar, but also high in protein and suitable for diabetics and weight-watchers. The almond and choco-chip variants are excellent dessert alternatives for those committed to a low-carb diet.

Now the question arises as to what should be used in place of sugar so that it does not alter the sweet taste drastically. There are two popular options to make ice cream without granulated sugar and yet taste just the same. Firstly, you can use sweet fruit juice, boil it and reduce it to a syrup. or use honey and heavy cream. The popular fruit juices used are grape or apple. Secondly, in place of granulated sugar you can use artificial sweeteners.

A couple of points to remember while using honey or fruit juice syrup is that these ingredients have much lower 'solid' contents than granulated sugar. This imbalance can be restored in the recipe by using heavy cream instead of light cream. Another noteworthy fact is that sugar lowers the freezing point of ice cream thus making the ice cream softer. But by using honey or artificial sweetener your ice cream may acquire a harder than usual texture. Below I am giving you some popular ice cream flavor recipes using an artificial sweetener and a simple vanilla recipe using honey.

Almond Ice Cream

Ingredients

• 1 cup of blanched and chopped almonds
• 12 ounces skimmed milk
• One cup of vanilla (protein) powder
• 4 drops of almond essence
• 4 teaspoons non-caloric sweetener (optional)

Method

Blend together the vanilla protein powder, skimmed milk and almond essence. Once smooth, pour the blend into the ice cream maker and set aside to freeze. Serve garnished with chopped almonds or mix in the almonds at half-time, according to the directions on the ice cream maker.

Banana Ice Cream

Ingredients

• 1 banana, chopped fine
• 12 ounces skimmed milk
• 1 cup vanilla (protein) powder
• 4 teaspoons non-caloric sweetener (optional)

Method

Blend together all the ingredients for around 30 seconds. Pour the mix into an ice cream maker and freeze. Serve plain or with low-calorie maple syrup.

Blackberry Ice Cream

Ingredients

• 1 cup blackberries
• 12 ounces skimmed milk
• 1 cup vanilla (protein) powder
• 4 teaspoons non-caloric sweetener (optional)

Method

Set aside six blackberries. Combine all the ingredients in a blender, till you get a smooth mix. Pour the mix into ice cream maker and freeze. Serve garnished with the remaining blackberries or with a sprig of mint.

Cappuccino Ice Cream

Ingredients

• 2 tablespoons instant espresso coffee powder
• 12 ounces skimmed milk
• 1 cup buttermilk
• 4 drops vanilla essence (optional)
• ½ teaspoon cinnamon powder
• 1 teaspoon gelatin (plain)
• 4 teaspoons non-caloric sweetener (optional)

Method

Soak the gelatin crystals in 12 ounces milk. Heat it after half an hour in a saucepan and add the coffee powder. Allow the gelatin and coffee to dissolve by stirring continuously. Remove from heat and mix in the non-caloric sweetener. Cool the mix and blend until smooth with all the other ingredients. Cover and chill for an hour. Remove the mix and blend once more, before finally pouring it into the ice cream maker. Freeze and serve either plain or with diet-chocolate shavings.

Chocolate Ice Cream

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons vanilla (sugar-free) syrup
• 2 tablespoons chocolate (sugar-free) syrup
• ½ cup skimmed milk
• 1 teaspoon gelatin (plain).
• 1 cup low-fat whipping cream
• 4 teaspoons non-caloric sweetener (optional)

Method

Soak the gelatin crystals in ½ cup milk. Heat it after half an hour in a saucepan and slowly stir in the cocoa powder. Remove from heat and mix well. Add all the remaining ingredients and pour mixture into the ice cream maker. Serve either plain or with low-cal vanilla sauce.

Sugar-Free Vanilla Ice Cream using Honey

Ingredients

• 2 plump, moist vanilla beans
• 1 cup whole milk
• 2 cups heavy cream
• 1/2 cup honey (any aromatic honey, like chestnut or eucalyptus)

Method

Flatten the vanilla beans and cut them open lengthwise. Using a small spoon, scrape out the seeds and place them in a large saucepan. Add milk, cream and keep stirring while you add the honey. Place the saucepan over moderate heat and keep on stirring for 3 to 4 minutes till you see tiny bubbles gathering around its edges. Remove the mixture from the heat, cover and let it steep for 1 hour. After an hour place the covered mixture in the refrigerator until thoroughly chilled. Remove the vanilla pods and stir this mixture again. Transfer this mixture to an ice cream maker and let it freeze according to the instructions on the ice cream maker.

These ice creams not only satiate your urge for the dessert, but also ensure that you adhere to the prescribed dietary restrictions specified by the doctor.

How To Make Sweets At Home (Gulab Jamun)

INGREDIENTS :

Gulab Jamun Khoya or unsweetened Khoya : 500 gms
Sugar : 500 gms
Cardamom : 7-8
Water : 2-1/2 Cups
Cornflour : 100 gms
Rose Essence : 1 tablespoon
Soda : 1 pinch
Saffron : a pinch

METHOD :

1. Bring the water, rose water and sugar to boil. Add saffron to it, remove from fire. Keep aside.
2. Mash the khoya in hand and pass it through a fine sieve.
3. Make powder of the cardamom. Add to it along with the cornflour.
4. Mix cooking soda in little water. Add to the mixture above. Mix all the ingredients above but don't knead too much.
5. Then make small balls and fry over low flame. Keep over sieve for excess oil to drain off.
6. When you put the gulab jamun in sugar syrup, it must be quite warm.

SIMPLE N  EASY GULAB JAMUN

Take 2 ½ cups dry milk powder. Add ½ cup all purpose Flour ( Maida) , 1/8 ^th tsp cooking soda and 1 ½ cups heavy cream. Knead well till a soft dough is made. Add cardamom powder. Make small balls and fry in oil/ ghee till golden brown. Put in sugar syrup as explained above.

Here is the video explaining how to make gulab jamun

Creamy Cool drinks for Summer

The secret to incredibly creamy smoothies is frozen bananas. Buy them in bulk when they're on sale, peel and cover individually in plastic wrap, and freeze for future use. (They keep up to three months in the freezer.) 

CARMEN MIRANDA

Half the fun of making this concoction is deciding which fruits to drop in. It's also the perfect choice if you happen to have leftover fruit salad. 

1 frozen banana
2 cups fresh fruit (such as grapes, strawberries, blueberries
raspberries, pear and apple slices, kiwi)
3/4 cup orange, pineapple or white grape juice

Combine the fruit and juice in a blender or food processor. Blend until smooth. Serves 1. 

Kiwi, Mango, Banana Cherry Chocolate Chip Ice Cream Smoothie

BEE STING

If your kids like their lemonade pink, just add a few drops of red food coloring to this recipe.


1 cup fresh lemon juice
1/2 cup honey
1 quart water
Frozen lemon slices


Stir together the lemon juice, honey and water. Pour into tall, ice-filled glasses and garnish with frozen lemon slices. Serves 5.

BLUE LAGOON

With milk as a base, this berry blend is as much a meal as a beverage—just right for serving as a breakfast shake.


1 cup fresh blueberries
4 scoops vanilla frozen yogurt
1/2 to 1 cup milk


Combine the blueberries, frozen yogurt and milk in a blender or food processor. Blend until smooth, adding more milk if necessary.

Sugar free Cold drinks

The best part about making your own coolers and shakes is that you can cut down on refined sugar by substituting maple syrup (which is high in potassium and calcium) or honey. Both are nearly twice as sweet as white sugar, so be sure to use only half as much.

KING KONG

A swirl of chocolate syrup is the perfect topping for this thick and nutty treat.

1 frozen banana

2 to 3 tbsp. natural peanut butter, chunky or smooth

1 cup orange juice

Combine the frozen banana, peanut butter and orange juice in a blender or food processor. Blend until creamy. Serves 1.

PINK HURRICANE

If you don't have frozen yogurt on hand for this recipe, substitute regular yogurt and ice cubes.

2 cups seedless watermelon chunks

4 scoops vanilla frozen yogurt

Combine the watermelon chunks and frozen yogurt in a blender or food processor. Blend until smooth. Serves 1.

JUICE SPRITZER

Made with fruit juice concentrate, this homemade soda is a healthier choice than sugary commercial brands.

1 tbsp. frozen juice concentrate, any flavor

8 oz. seltzer

Spoon the frozen juice concentrate into a tall glass. Pour in the seltzer and gently stir to mix. Drop in a few ice cubes. Serves 1.

Peanut blast with Butter

This milk shake is a refreshing treat, but it also offers protein, calcium, B vitamins, potassium, and a subtle dose of peanut butter flavor.

Ingredients

1. 1/4 cup milk
2. 2 tablespoons creamy peanut butter
3. 1 tablespoon maple syrup or honey
4. 3 to 4 scoops vanilla ice cream

Instructions

• For each shake, mix the milk, peanut butter, and maple syrup or honey in a blender for several seconds, until smooth. Add the ice cream and pulse until just combined. Makes one 12-ounce shake.

Variation: Omit the syrup or honey and, after blending in the ice cream, stir in 1 large chopped peanut butter cup.

here is another variation try this also

Purpel passion

Blackberries give this summer drink (left) its gorgeous deep-purple hue. To turn it into a Fizzy Purple Passion, simply add some seltzer.

Ingredients

1. 1 cup blackberries, plus a few for garnish
2. 1 ice cube
3. 2/3 cup milk, plus more if needed
4. 1/4 cup sugar
5. 1 or 2 drops vanilla extract
6. Vanilla ice cream or vanilla frozen yogurt
7. Plain or lemon-flavored seltzer (optional)

Instructions

• Chill the berries on a plate in the freezer until firm (not frozen solid), about 35 minutes.
  
• In a blender, puree the chilled berries with the ice cube and milk. Strain the mixture into a bowl to remove the seeds. Rinse the blender and pour the mixture back in. Add the sugar, the vanilla extract, and 3 to 4 big scoops of ice cream or frozen yogurt and blend the mixture until smooth, adding more milk if it's too thick.
  
• Divide the shake among three chilled glasses. If you like, stir a few tablespoons of seltzer into each for a little fizz. Garnish the tops with whole berries and serve. Makes three 8-ounce servings.

Heres another simple way to make black berry Smoothie

Home Made Soft Drink Recipes

Soft drink recipes are fun to try, especially when they are authentic. And with these vintage soda pop recipes from soda fountains, you'll be able to make all manner of refreshing sodas, root beers, vinegar shrubs, cold summer drinks, and homemade soft drinks right in your own kitchen

Your friends will be amazed when they taste them, and you'll have the satisfaction of making something normally only bought. These recipes for homemade soft drinks surprisingly easy to make, and the results are so refreshingly good.

Homemade soft drinks are not as sweet and contain no harmful additives and chemical preservatives -- only fresh, all-natural ingredients. You get to control the sweetness, and you get to choose the all-natural ingredients. That's why these drinks are good for you.

It is not difficult to make your own soft drinks and sodas when you use Grandma's old-fashioned recipes, and the results are most rewarding. You will get to experience the wholesome, refreshing, delicious soft drinks your great-grandparents once enjoyed as children. Simply follow the easy beverage recipes and don't be afraid to experiment.

Believe me, once you taste it, you will love it. Make yourself an old-time soft drink and experience the nostalgic taste today.

Home Soda Fountain

Why not set up an old-time soda fountain in your family room? A home soda fountain is very affordable and certain to impress your guests. It's the perfect addition to any home theater setup.

Berry Crush

Whip up this simple dairy-free smoothie for a refreshing summer drink. Fruit and crushed iced make this thirst-quenching treat satisfying on any warm day.

Ingredients

1. 2 pints of hulled strawberries
2. 1 1/2 cups of crushed ice
3. 1/4 cup confectioners' sugar
4. 2 tablespoons of lime juice

Instructions

• In a blender, combine strawberries, crushed ice, confectioners' sugar, and lime juice.
  
• Blend the mixture until smooth, then serve immediately. Makes 4 cups.

 

To make a smoothie try this video

Lemonade with Berry

This lemony, tangy drink gets sweeter, and prettier, as the cubes melt. You will love picking out the mint sprig and eating the leaves.

Ingredients

1. 1 11.5-oz. can frozen concentrate strawberry or any berry mix juice
2. 24 raspberries or 8 strawberries, sliced (optional)
3. 2 quarts water
4. 1 1/3 cups sugar (or more, to taste)
5. 1 1/3 cups fresh lemon juice
6. 8 lemon slices
7. 8 mint sprigs

Instructions

• Pour the juice concentrate and 1 can of water into a pitcher. Mix to combine, then pour the juice into two ice cube trays, adding raspberries or sliced strawberries if you wish. Freeze. Combine the 2 quarts of water and the sugar in a medium saucepan. Bring to a boil and stir to combine. Reduce to a simmer and cook until the sugar is dissolved, about 1 to 2 minutes. Remove from heat. Strain the lemon juice through a fine sieve into the sugar syrup. Chill. Slit each lemon slice once, from center to rind, then press the slits onto eight glasses. Fill each glass with 3 berry ice cubes and the lemonade. Garnish with a mint sprig. Makes 8 glasses.

 

Check the video 

How To Make Milk Shakes

How To Make Milk Shakes For the coolest, most refreshing milk shakes, chill the milk and make sure the ice cream is frozen hard before making your milk shake. Shakes may be made quickly in a kitchen blender, but you can also make one the old-fashioned way by placing all the ingredients in a sealed container and vigorously shaking it until it is thoroughly mixed and frothy -- a classic milk shake.

Vanilla Milk Shake, or White Cow

You can easily make a traditional vanilla milk shake -- known as a "White Cow" -- by smoothly blending 3 or 4 scoops of vanilla ice cream, 1 tablespoonful of vanilla extract, and 1-1/2 to 2 cups of ice-cold milk, depending on the size of your container.

Chocolate Milk Shake, or Brown Cow

You can make a chocolate milk shake or "Brown Cow" by blending 3 or 4 scoops of vanilla ice cream, 1 teaspoonful of vanilla extract, 1/4 cup of chocolate syrup, and 1-1/2 to 2 cups of ice-cold milk. If you want a richer, more chocolatey shake, then use chocolate ice cream instead of vanilla.

Milk Shakes, Any Flavor

Simply add 1 or 2 ounces of any flavor of old-time "fountain syrup" to 3 or 4 scoops of homemade ice cream and 1-1/2 to 2 cups of ice-cold milk, then shake or blend till frothy.

Malted Shakes

Malted Milk Shakes or "Malts" were once very popular, but they are not often seen on today's fast-food menus. This always puzzles me since there is nothing like the rich, full-bodied taste of a Malt. You haven't lived till you've tasted an old-fashioned "Chocolate Malt"; they are especially good.

Milk shakes

To make this old-time ice cream parlor treat, just make your milk shake as usual, but first add to it a tablespoonful or two of malted milk powder. Malted milk powder is available at most food stores.

Vanilla Milk Shake Recipe The old-fashioned milk shake recipe  

Fill a glass two-thirds full of milk, sweeten to taste with any fruit syrup or with sugar, and then flavor with vanilla. Fill glass up with cracked ice and shake well together until thoroughly mixed.

Milk Shake Recipes

These early recipes for milk shakes are taken from an old recipe scrapbook of 1929. The first is from an unidentified newspaper clipping of 1912.

Refreshing Milk Drink for Summer

Put into a tumbler about two tablespoonfuls of broken ice, two tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped cream, one gill of milk, and half a gill of soda water from a siphon bottle or Apollinaris water. Stir well before drinking. A tablespoonful of vanilla ice cream is a desirable addition. It is a delicious drink, even if the soda or Apollinaris water and ice cream be omitted.

A plainer drink is made by combining the syrup, a gill and a half of milk, and the ice, and shaking well.

Wild Frosty Chocolate Drink

1-1/2 tablespoonfuls chocolate fountain syrup, 1/2 cup milk, 4 tablespoonfuls ice cream, soda water. Combine syrup, milk, and ice cream. Stir well or shake. Add soda water to fill glass.

Make it at home see video
 

Delicious Chutnies

Chutnies (sauce) are used as taste enhancers, there are no. of varieties available for different snacks, Inn this video you will see 3 different flavours Tomato chutney, Coriander chutney, and Khajoor(date) Imli sweet chutney, which are used almost with every snacks in India

How to Make Dhokla

Dhokla can be made within no time and served to your guests. This nutritious snack from Gujarat in Western India is popular all over the country. Serve it with Tamarind and Mint-coriander Chutneys. Learn how to make instant dhokla. Dhokla is a very popular Gujarati dish. It is very easy to prepare

Ingredients:

 1 1/2 cup gram flour (besan)
2 tsp semolina (suji)
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu)
2 green chilly (hari mirch)
8-10 curry leaves (kadi patta)
1 tsp mustard seeds (raai)
1/4 tsp salt (namak)
1 cup water
1 tbsp oil

How to make instant dhokla:

• Mix gram flour, semolina and 1 cup water.
• Grease a container.
• Heat water in a pressure cooker and place sieve (jaali) on it.
• Now add eno powder.
• Immediately pour this mixture in the greased container.
• Place it on jaali and cover the cooker.
• Remove the whistle of the cooker.
• Let it cook at high flame for 15 minutes.
• Then take out the dhoklas out of the container and cut into pieces once it is cooled.
• Heat oil in a pan and crackle mustard seeds. Then put curry leaves.
• Finely chop green chilies.
• Pour this on dhoklas.
• Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it.
• After 5 minutes take out extra water.
• Garnish with finely chopped dhania patti.
• Serve with some chutney. 

Here is video to explain how to make dhokla

Drinks To Keep You Cool

To improve on a beverage that tastes great, make it fun to drink, too. Try serving punch in a mason jar, a frozen yogurt drink in a sundae dish or a fruit smoothie in a parfait glass. Add a curly straw, a colorful plastic stirrer or a mini paper parasol {available at most party stores for under Rs50($1)}.

ORANGE CREAMSICLE

Like the classic ice-cream treat that inspires it, this refreshing shake combines the zest of orange and the rich, smooth flavor of vanilla.

1 cup orange juice
4 scoops vanilla frozen yogurt

Combine the orange juice and frozen yogurt in a blender or food processor. Blend until creamy. Serves 1.

Home made Cold drinks

PINK FLAMINGO

Naturally sweet, this three-fruit combination is packed with vitamin C and potassium.

1 frozen banana
1/2 cup fresh strawberries
3/4 cup pineapple juice

Combine the fruit and juice in a blender or food processor. Blend until smooth. Serves 1.

SUN TEA PUNCH

Here's an iced tea that's just right for kids and adults. It gets its zip from fruit slices and fresh mint, not caffeine.

6 to 8 bags of decaffeinated tea
1/2 gallon water
4 oranges, 3 juiced and 1 sliced
8 lemons, 7 juiced and 1 sliced
1/3 cup honey
1/2 bunch of mint

steep in the sun for 3 or more hours. Remove the tea bags. Add the remaining ingredients and stir. Pour into tall, ice-filled glasses. Serves 10.
try this ice tea also

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Home Made Cold Drinks

On a hot summer day, you can work up a sweat just turning on the fan. And while you can't do much (make that anything) about the temperature, you can help your family keep it cool by having plenty of frosty beverages on hand. Water, of course, is always the top choice for quenching your kids' thirsts, but when it comes to satisfying their taste buds, you need to add a few ingredients, like juice or frozen yogurt, or another favorite flavor of summer. Here are some recipes that range from frozen-fruit slushiest to tropical smoothies to iced-tea punch--all of which are refreshing and tasty. So, pour your family a round and raise a toast to warm weather.

Add an extra, frosty burst of flavor to your coolers by making ice cubes out of juice, cider or herbal tea. Or drop in frozen lemon or orange slices (arrange them on a tray, freeze and then store in a freezer bag until you're ready to use them).  

 fruit juice

JOHNNY APPLESEED

The apple lovers in your household won't be able to resist this slushy cooler. For younger kids, you may want to substitute apple juice, which is a bit sweeter than cider.

8 apple cider ice cubes
1/4 cup apple cider or water

Drop the apple cider ice cubes into a blender or food processor. Pour in the apple cider or water. Blend until slushy, adding more liquid if necessary. Serves 1.

RAZZLE-DAZZLE

For a tarter version of this fruity blend, use pink grapefruit juice instead of orange juice.

1 frozen banana
3/4 cup raspberries
1 cup orange juice

Combine the fruit and juice in a blender or food processor. Blend until smooth. Serves 1.

LIME COOLER

This refreshing limeade gets its subtle sweetness from honey instead of sugar.

3/4 cup fresh lime juice
2/3 cup honey
1 quart water
Lime wedges

In a large pitcher, stir together the lime juice, honey and water. Pour into tall, ice-filled glasses and garnish with lime wedges. Serves 5.

MANGO TANGO

For this tropical smoothie, select a mango that's ripe but firm enough to peel and slice.

1 cup mango slices
1 dash white grape juice
4 scoops vanilla frozen yogurt

Combine the mango slices, grape juice and frozen yogurt in a blender or food processor. Blend until smooth. Serves 1.

YELLOW HOWLER

Freeze your child's favorite sport drink in an ice cube tray, and you've got the makings for a slushy treat. This one is made with Gatorade.

8 lemon-lime Gatorade ice cubes
1/4 to 1/2 cup lemon-lime Gatorade or water

Drop the Gatorade cubes into a blender or food processor. Pour in the Gatorade or water. Blend until slushy, adding more liquid if necessary. Serves 1. 

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