The Art of Simplicity

In an electric blender/mixer, add 1 cup mango puree(to make mango puree, chop some mango pieces and blend roughly into a paste), 1/4 to 1/2 cup icing sugar depending upon the sweetness of mangoes, you can always check the sweetness level of the final paste before freezing and do the adjustments accordingly; also add 1 cup heavy cream (homemade malai/cream will also do the job) along with 1/2 cup milk. Add 1tsp vanilla essence(optional), 1 tsp cardamom powder and a few strands of saffron(kesar). Blend until the ingredients combine well and form a smooth batter. Make sure not to blend more than a minute or two or else the cream will start forming into butter and also ensure that all the ingredients that go in are preferably cold in temperature. Add the kulfi mixture into standard sized kulfi moulds(will make around 6-7 of them) and close the lid tightly. You can even use popsicle or other ice cream moulds too. Freeze them overnight and enjoy them the next day!

1. In a bowl, add 1/2 cup jaggery powder(gur) and 1 cup hot water; stir well until the powder dissolves and let it rest for 5-7 mins. After that add 1/4 cup oil to this jaggery-water mixture. 2. Sieve and add 1 cup whole wheat flour, 1/4 cup cocoa powder, 1tsp baking powder, 1/2 tsp baking soda to the mix and combine well until there are no lumps and you get a smooth mixture. Add 1tsp vinegar and mix. Pour the batter in a well greased baking dish(8-inch one), you can add almond shavings in the batter on top for decoration and then bake it in a preheated oven at 180 degrees celsius for 35-40 mins.

 1. In a bowl, add 1/2 cup white granulated sugar and 3/4 cup softened butter at room temperature. I personally used homemade white butter but you can use the yellow one or even vegetable oil of the same measurement although the buttery flavour makes the cake extra soft and yummy. Beat it using an electric beater until smooth and fluffy for a minute or two. I am attaching the image of the white butter that I used below- 2. Then add two eggs one by one(at room temperature) and beat the mixture again until nicely combined. Now sieve 1 cup all purpose flour and add 1 tsp baking powder and 1/2 tsp baking soda. Also add 1 tsp vanilla extract and fold the better gently with a whisk. 3. Add 1/2 cup milk(room temperature) to the mix and combine well. Now divide the batter into half and in one half add two tablespoons of cocoa powder. Mix well until the cocoa powder dissolves in the batter(sieve and put for better results). You will now have two sets of cake batter- one white/yellowish in c...

Chocolate Babka is a sweet, buttery, rich and dense bread that has swirls of chocolate and is Jewish in origin. To make this first prepare the yeast mixture for which- Take a bowl and add 1/3 cup warm water(not hot), 1 tsp sugar and 1 tsp dry instant yeast and mix. After a minute or two when bubbles start forming and the yeast is activated pour this mixture in a big bowl containing 2 cups all purpose flour.  Add 1 tsp salt and one beaten egg at room temperature. Also add 1/4 cup melted butter along with 1/2 cup lukewarm milk and mix the dough first with a spatula and then knead it using your hands. If you feel that the dough is too sticky, keep dusting flour little by little so that it becomes a little firm and doesn't stick badly to clean dry fingers. Leave the dough in the bowl after covering it with a transparent wrap for proving and after 3-4 hours it will rise and double in size. After the dough has risen and fermented, pick it up with gentle hands and roll it on a flat surfac...