Achu's Recipes

Chocolate and Strawberry is a brilliant combination for dessert. Chocolate-Strawberry Pudding is a sweet and sour, creamy, and smooth dessert. Ingredients For Strawberry Layer Strawberry - 250 gms: Sugar - 200 gms: Gelatin / Agar-agar - 1 tbsp Cold Water - 1/4 cup For Chocolate Layer Milk - 100 ml Cocoa Powder - 2 tbsp Milk Chocolate -  100 gms: (grated) Sugar - 100 gms: Fresh Cream - 100 ml Gelatin / Agar-agar - 1 tbsp Cold Water - 1/4 cup Preparation Method Strawberry Layer Soak gelatin/agar-agar in cold water and keep aside. Put the strawberries into a saucepan and crush with a wooden spoon. Add sugar to the strawberry and bring it to boil. Keep in low flame for 5 mins: Add soaked gelatin/agar-agar and mix well till it dissolves completely. Remove from flame and strain the strawberry mix and transfer to the desired mold or tray. Bring the strawberry layer to room temperature and then refrigerate for 15-20 mins:   Chocol...

Chocolate-Vanilla Pudding is a sweet, creamy, and smooth dessert. Ingredients For  Vanilla Layer Milk - 250 ml: Sugar - 100 gms: Fresh Cream - 100 ml Vanilla Essence - 2 tsp Gelatin / Agar-agar - 1 tbsp Cold Water - 1/2 cup For Chocolate Layer Milk - 250 ml Cocoa Powder - 2 tbsp Milk Chocolate -  100 gms: (grated) Sugar - 50 gms: Fresh Cream - 100 ml Gelatin / Agar-agar - 2 tbsp Cold Water - 1/2 cup Preparation Method Vanilla Layer Soak gelatin/agar-agar in cold water and keep aside. Boil milk and sugar. Add soaked gelatin/agar-agar and mix well till it dissolves completely. Remove from flame; add fresh cream, vanilla essence, and mix without lumps. Strain and transfer the content to the pudding tray. Bring the Vanilla layer to room temperature and then refrigerate for 15-20 mins:   Chocolate Layer Soak gelatin/agar-agar in cold water and keep aside. Boil milk, cocoa powder, and sugar. Add soaked gelatin/agar-agar...

Ingredients Milk - 500 ml Eggs - 3 nos: Sugar - 7-8 tbsp Vanilla Essence - 1/4 tsp Preparation Method In an aluminum pudding tin, add 1 tbsp sugar and keep in very low flame on a stove.  Wait till the sugar melts and change the color to a golden brown. Swirl it evenly to reach all parts of the tin. Take a large baking pan and pour water up to 1-inch height. Place the pudding tray in the pan with water. Preheat the oven at 180 degrees C. In a large bowl beat eggs by adding one at a time. Add sugar and beat till soft peaks are formed. Add milk and vanilla essence and give a quick stir. Strain this through a strainer to remove undissolved egg white strands. Transfer the pudding mix to the pudding tin. Bake the pudding for about 45-50 minutes or until done. Transfer the tin to a wire rack and allow it to cool completely. Keep the pudding in the refrigerator for 3-4 hours. Run a sharp knife around the sides of the tray and invert to a plate. Cut into desired s...

Dear All... Today I am coming with my 150th post in this blog... Thank you all for your support and feedback.... Enjoy cooking.........:) I got this recipe from the cooking group on FB... I made some modifications to the original recipe and baked this delicious Boost Pudding... Ingredients Milk - 3 cups Eggs - 3 nos: Boost - 3 tsp Sugar - 7 tbsp Vanilla Essence - 1/4 tsp Preparation Method In an aluminum cake tin/pudding tin, add 1 tbsp sugar and keep in very low flame on a stove.  Wait till the sugar melts and change the color to a golden brown. Swirl it evenly to reach all parts of the tin. Keep aside. Let it cool and crystallize. Preheat the oven at 180 degrees C. In a mixer jar add 2 tbsp sugar, 1 tsp boost, 1 egg, 1 cup milk and blend well. Pour this to the caramelized tin. Repeat step 3 until 3 eggs are done.  Add vanilla essence to the last set of the mix. Bake the pudding for about 45-50 minutes or until done. Transfer the tin to a wire rack ...

Ingredients Bread - 4 slices Mango Pulp - 1/2 cup Fresh Cream - 1/2 cup Vanilla Essence - 1/4 tsp Sugar (powdered) - 3 tbsp (or as required) Chocolate Chips / Curls - as required Preparation Method Remove the sides and cut bread into small pieces and arrange in a serving tray. Mix together mango pulp, fresh cream, sugar, and vanilla essence together in a bowl. Pour the mango mix on these bread pieces and refrigerate for about half an hour. Garnish with grated chocolate or chocolate chips. Enjoy the yummy, chilled Mango-Bread Pudding with your loved ones.

Ingredients Ripe Mango Puree - 2 cups Gelatin - 10 gms Condensed Milk - 5 tbsp Cold Water - 1/2 cup Oil or Butter - as required Preparation Method Add gelatin to the cold water and allow it to soak for 10 mins: After 10 mins: melt the gelatin using the double boiling method. Now add condensed milk, mango puree to the melted gelatin and mix well. Pour this in a greased pudding bowl and refrigerate for 2 hrs. Run a knife around the sides of the bowl or keep the bowl in hot water for 1 min: and invert it into a plate. Serve the delicious Mango Pudding with ice cream or chopped mangoes or as it is.

Bored with having bread-butter-jam or bread toast or bread-omelet???? Or wondering what to give, when kids come back from school???? Then try this delicate, soft, mouthwatering Bread Pudding, which can be easily made with the ingredients that are always available in your home..... You will love it........... :) Ingredients Bread - 8-10 slices Egg - 1 no: Milk - 3/4 cup Sugar - 4-5 tbsp  Cardamon Powder - a pinch Rice Flour - 1 tbsp (optional) Roasted Cashew & Raisins - as required Preparation Method Slice the crusts (brown sides) of the bread pieces and shred them using hand. Add egg, bread, sugar, milk, and cardamom powder to a blender and blend to a smooth paste. ( You can add 1/2 tin milkmaid instead of milk and sugar). Add rice flour if the batter is so thin.  Grease a deep steel plate/vessel with ghee and pour the batter to that. Sprinkle roasted cashew and raisins on the top of the batter. In a steamer cook the pudding for 15...