Monday, January 30, 2017


Here am with yet another Indian dessert Ras malai, the royal bengali dessert. The word rasmalai comes from two words 'Ras' which means juice in hindi and 'malai' which means cream. Rasmalai / rossomalai is described as 'the rich cheesecake without crust'. Yes it the yellow colored flattened balls made of milk powder is soaked in malai which is flavored with cardamom. Home made rasmalai is usually made from powdered milk, all purpose flour, baking powder and oil which are kneaded to form a smooth dough , then shaped to balls, flatten and then dropped into simmering milk cream. This spongy Indian dessert recipe is served chill along with some nuts. So here is the recipe showing how to make rasmalai recipe with milk powder/  bengali sweets / milk powder recipes / powdered milk recipes.

ayeshas kitchen sweets desserts instant dessert with milk powder ras malai yummy indian sweets easy quick

instant dessert with milk powder ras malai yummy indian sweets easy quick

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INGREDIENTS (1 cup = 210 ml)


Milk powder                    - 1 cup (i used nestle nido, can use any)
All purpose flour             - 1 tbsp, leveled
Baking soda                     -  quarter tsp      
Egg                                   - 1
Oil / ghee                          - 1 tbsp , melted


Milk                              - 3 cups
Sugar                            - 5 tbsp or can add 3 tbsp condensed milk instead(as add per your sweet preference )
Saffron                          - few strands mixed in hot milk, optional
Cardamom powder        - a pinch
Chopped pistachios and almonds for garnishing


  • Sieve the dry ingredients (all purpose flour, baking soda, milk powder)  into a bowl. To this, add egg. You can whisk the egg well before adding or can add directly. 
  • Mix very well with your hand. You will get a sticky mixture.
  • Now add oil little by little and make a smooth dough. Do not knead too much.
  • Let it rest aside until u make the milk mixture.
  • Boil the milk with sugar(or condensed milk), cardamom powder, saffron milk over a medium heat in a wide pan.
  • Now make small balls of equal size with the prepared dough  and flatten them slightly.
  • Drop the balls one by one to the boiled milk mixture.
  • Cover the pan and cook over a medium high flame for few minutes. You can see the balls become double in size. Then lower the flame and cook for 10 minutes until the balls are soft and light. (you must cook them well over a low flame for 10 minutes or else results in an uncooked balls.)
  • Just before removing from flame you can add kewra water (half tsp, which is used for flavoring North Indian  sweets). This is optional and i skipped this as i do not have any. 
  •  Transfer it to a serving dish and sprinkle the chopped nuts.
  • Once it cools slightly, refrigerate it until serving.

Sunday, January 29, 2017


Shahi tukda / Shahi tukra is an Indian bread pudding dessert which has its roots in Mughlai cuisine.  It is very similar to one of the popular desserts in hyderabadi cuisine which is served at weddings and parties...Double ka meetha. Double ka meetha refers to the milk bread / double roti which doubles its size while baking. But for shahi tukda recipe, you can use any normal bread. This dessert is particularly prepared during the holy month of ramadan and on eid. The recipe uses bread, condensed milk and dried nuts as main ingredients. 
Desserts are something which can reduce our stress. Whenever i crave for some desserts or sweets, i put my hands on bread as it is the most versatile ingredient for making some sweets or desserts. You can check my blog for various snacks and desserts recipes with bread. And here comes the yet another easy and super quick recipe with bread that tastes yumm yumm...This dessert is very popular and known for its rich yummy taste. Here the bread slices are toasted until crispy which is  dipped in saffron flavored milk mixture (rabdi) topped garnished with nuts and served chill. Normally bread slices are deep fried until crispy but still you can toast them until crispy in less ghee. Any way the bread slices must be crispy...So lets see how to make shahi tukda recipe / easy indian dessert recipes / easy bread pudding recipe /recipe bread pudding / shahi tukray recipe.

bread pudding recipe yummy dessert with bread simple quick easy dessert recipe

simple dessert with bread shahi tukda yummy bread pudding recipe

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Bread slices                                 - 4 nos
Butter / ghee                                - 3 tbsp , toasting bread slices
Milk                                              - 2 cups
Saffron strands                             - few, optional, adds fine texture
Condensed milk                            - 4 tbsp
Cardamom powder           - quarter tsp or add a crushed cardamom
Sugar                                - 2 tbsp (as per your sweet preference)
Bread crumbs                                - 1 tbsp, optional
Pistachios and almonds chopped for garnishing


  • Heat a pan and toast the bread slices by adding little by little ghee. Toast until crisp over a medium low flame. (Deep fried bread slices in ghee tastes better but for those who are calorie conscious, just toast instead.)  You can cut the bread diagonally or round or can use as it is before toasting. When done, set aside. 
  • Now boil milk in a sauce pan. Once it starts boiling, reduce the flame and then add saffron (optional), cardamom powder, condensed milk, sugar and bread crumbs. Cook for 15 minutes over a low flame until the milk thickens. (add sugar as per your preference, i don't have a sweet tooth and so i prefer to use less sugar).
  • Place this toasted bread slices in a serving dish, pour the prepared milk mixture over it and keep refrigerated for an hour or more.
  • While serving top it with chopped pistachios and almonds .
  • Simple, quick  and yummy sweet treat ...right??

Wednesday, January 25, 2017


Hi foodies..It is quite a long i shared some chicken recipes in my blog. So here am with a popular fried chicken recipe - Korean fried chicken, otherwise called KFC. This is a crispy crunchy fried chicken which is well coated with a sweet, sour, spicy sauce that gives a distinct finger licking taste. For those who are much passionate about chicken recipes, especially fried chicken dish...this is a must try recipe and i strongly advise you to try this recipe once. Fried chicken is a dish consisting of chicken pieces which have been  floured, deep fried or pressure fried. The crispy well seasoned skin is the hallmark of a perfect fried chicken. Isn't it? A perfect fried chicken must have a juicy tender meat with deep chicken flavor and a spicy crisp coating. Even though, some take out fried chicken will not give enough satisfaction. But here, every bite is bursting with juicy flavor of chicken. Kentucky fried chicken is my favorite fried chicken. Still i must say, this is totally distinct in taste and flavor. A no fail must try recipe. 

fried chicken recipes from korea korean cuisine chicken dish yangnyeom tongdak

This time i thought of posting some popular and distinct flavors around the world. Hoping to share more recipes which is quick and less messy. More over, i love to cook with less budget ingredients so that we all can try the same. Right?   So here is the recipe showing how to make the best fried chicken / deep fried chicken /chicken fried chicken / crispy fried chicken /recipe for korean chicken /sesame chicken recipe. 
ayeshas kitchen fried chicken recipes from korea korean cuisine chicken dish yangnyeom tongdak

Korean cuisine / Korean food is largely based on rice, veggies and meat. Korean fried chicken / seasoned chicken is a fried chicken dish prepared in Korean style which is served as a fast food in korean restaurant or as an after meal snack in Korea. It differs from typical American fried chicken  by being fried twice. This makes the skin more crunchy and less greasy. And they uses younger chicken or small chicken which results in more  tender meat.  It is called 'Yangnyeom tongdak' , where yangnyeom means seasonings and tongdak means a whole chicken. But in most of the recipes, it is advised to use chunks of chicken for best result. To get the authentic taste you must use corn syrup / korean rice syrup, ketchup (tomato and red chilli) which are essential. Do not ever skip double frying method(frying the chicken twice) which makes this dish soft and crispy for hours after cooking. 


Chicken chunks with skin                             - 10 pieces
Pepper powder                                               - half tsp
Kosher Salt  / salt                                           - half tsp
Corn oil / veg oil for deep frying


Corn flour / corn starch           - half a cup                         
All purpose flour / maida         - quarter a cup
Rice flour                                 - quarter a cup
Baking powder                         - 1 tsp
Egg                                            - 1, large


Garlic cloves                           - 3 nos, minced
Tomato ketchup                       - 1/3 cup (6 tbsp)
Corn syrup or rice syrup          - 1/3 cup (6 tbsp)
Korean Red hot chili paste or red chili sauce  -  1/4 cup (4 tbsp)
White vinegar or apple cider vinegar               - 1 tbsp
Sesame seed for garnishing


  • Wash the chicken chunks with skin in cold water and make small slits in each chicken chunks. Pat dry and set aside.
  • To this, add salt and pepper powder. Combine very well and let it rest for 30 minutes. (Always be careful while adding salt. Try to add less salt than required).
  • When done, heat oil in a deep non stick pot over a medium high  heat. Meanwhile, add the cornflour, rice flour, all purpose flour, baking powder and egg one by one to the chicken. Mix well with your hand until chicken is well coated. If required,  you can add a teaspoon of water to make the batter wet. (no need of mixing everything in a separate bowl, add directly to the chicken). 
  • Once the oil is hot (while dipping the chicken pieces in the oil, if it bubbles.. then the oil is at right temperature), add the chicken pieces in batches. Fry until crunchy, turning the chicken few times. It will take  around 10 - 12 minutes. 
  • Transfer to a strainer to drain. Continue the same with the  remaining batches. (As it sits, it will become less crunchy. Don't be panic, we are going for a double frying method. That is,  frying again for a couple of minute before adding the fried chicken to the sauce. This makes the chicken crispy and crunchy for hours after cooking.)
  • While frying second batch, you can prepare the sauce.
  • Heat a large heavy pan over a medium heat. Add 1 tbsp of oil and saute for a while. To this, add tomato ketchup, red chilli paste (i combine ketchup and chili sauce in a separate bowl before adding), corn syrup and vinegar . Turn the heat down to low and cook until the sauce bubbles and become shiny (5 to 7 minutes).... (Do not skip corn syrup or sauce which gives the real flavor and texture). 
  • When chicken is double fried, drain it and add it to the sauce. Stir until chicken is well coated. 
  • Serve hot and garnish with sesame seeds.