#make bread pudding without oven

[ajantafoodproduct]

How to make bread pudding with custard powder and cocoa powder?

Chocolate Bread Custard Pudding is a delightful dessert that combines the rich flavors of chocolate and creamy custard with the comforting texture of bread. This bread custard pudding without oven recipe is perfect for using up leftover bread and transforms simple ingredients into a decadent treat. To learn how to make bread pudding with custard powder and cocoa powder from Ajanta Food Products with step by step instructions, you should watch and subscribe to the YouTube channel of Ajanta Food Products. By using custard powder and cocoa powder from Ajanta Food Products, this pudding is quick and easy to prepare, making it an ideal choice for a cozy family dessert or a special occasion. Follow this recipe to create a luscious, chocolatey pudding that is sure to satisfy your sweet tooth and impress your guests.

Ingredients:

6 slices of bread (preferably stale or a day old)

2 cups milk

3 tablespoons custard powder from Ajanta Food Products, which can be purchased online from Amazon at https://www.amazon.in/AJANTA-Custard-Powder-eggless-Vanilla/dp/B0B759M6BW

2 tablespoons cocoa powder from Ajanta Food Products, which can be purchased online from Amazon at https://www.amazon.in/AJANTA-Cocoa-Drinking-Chocolate-Powder/dp/B0B7583MG6

1/2 cup sugar (adjust to taste)

Few drops of vanilla essence from Ajanta Food Products, which can be purchased online from Amazon at https://www.amazon.in/Vanilla-Essence-Flavour-Cookies-Flavours/dp/B0B71YRCSW

1/4 cup chocolate chips (optional)

Butter or oil for greasing

A pinch of salt

Instructions:

Prepare the Bread:

Cut the bread slices into small cubes or tear them into pieces.

Grease a baking dish with butter or oil and spread the bread pieces evenly in the dish.

Prepare the Custard Mixture:

In a small bowl, mix the custard powder and cocoa powder with a little bit of the milk to make a smooth paste.

In a saucepan, heat the remaining milk over medium heat.

Add sugar and a pinch of salt to the milk and stir until the sugar dissolves.

Gradually add the custard-cocoa paste to the hot milk, stirring continuously to avoid lumps.

Cook the mixture until it thickens to a custard-like consistency, stirring constantly.

Remove from heat and add the vanilla essence.

Assemble the Pudding:

Pour the hot custard mixture over the bread pieces in the baking dish, ensuring all the bread is soaked.

Gently press the bread pieces down with a spoon to ensure they absorb the custard.

Optional:

Sprinkle chocolate chips on top of the pudding for extra chocolate flavor.

Bake:

Preheat your oven to 350°F (175°C).

Bake the pudding in the preheated oven for 25-30 minutes, or until the top is set and slightly golden.

Cool and Serve:

Allow the pudding to cool slightly before serving.

You can serve it warm or chilled, as per your preference.

[ficandkaboodle]

You knew Terzo had a sweet tooth before the two of you ever got together. But goddamn, you didn’t know the absolute lengths of monster this man will transform into to get his hands on some baked goods and candies. The reminder happens every year come the fall because sure, sweets exist in all forms all throughout the year but let’s be honest: From autumn onward, confections and their appearances spike.

From pumpkin bread to apple cider donuts to rum bread puddings to gingersnaps to whiskey balls — all of that and more, Terzo is a glutton for them. He is, after all, meant to set an example for his flock.

You, however, are long-suffering: You can’t seem to go one day in the kitchen without trying to beat him away with a wooden spoon becaUSE DAMMIT, TERZO, THOSE CANNOLI ARE FOR LATER, YOU FOUL BEAST!! I don't CARE if the spoon was left defenseless and covered in chocolate, iT'S NOT FOR YOU TO SAMPLE!! NOW OUT!! OUUUTTT!!!!

He’ll oblige you for now but you know he’ll come back. He can never stay out for long. Not when you’re making scrumptious peppermint marshmallows for putting into cups of cocoa, or are pulling maple bacon scones out of the oven to cool.

And yes, you know he has come into your workspace, trying to distract you with bedroom eyes as purrs as silky smooth as the batter you're mixing, pulling you up nice and close until you feel the head of his abdomen . . . All while one hand is trying to reach behind you for the meringues you'd just plated. And he'll do it again!!!

You've made deals with him that if he's a good boy, you'll let him lick spoons you give him or you'll let him sample some of the newer concoctions you've whipped up. But at the end of the day, you know it's pointless: Terzino is going to get his grubby mitts on them one way or another, and he'll happily munch on them as you lean against the counter in defeat.

"Grazie, dolcezza. Sublime as always 💜💜💜," he coos, giving you a kiss on the cheek. Surprisingly, you don't mind too terribly that he's left a crumby, slightly sticky mark in his wake. Because for as much of a pain in the ass as he can become when sweets are involved, he ultimately is what he eats. Most of the time.

[the-obnoxious-sibling]

i have been overthinking what buck’s baking and why for too long to not throw my thoughts out into the world, so. here you go.

baked alaska: a fiddly details/impressing people dessert. i bet bobby suggested this as a date night recipe, and since he’d already bought everything buck decided he might as well make it for madney. (imo the kitchenaid was acquired for meringue-whisking purposes, if he didn’t own it already.)

the many loaves: ah, quick breads. some of the easiest baked goods to throw together without investing in fancy equipment or ingredients upfront, just mix and bake! my thought: buck realized that the hours working on the baked alaska were the first he hadn’t spent thinking constantly about tommy, so the first loaf was an experiment to see if that effect was replicable, and then, well. it’s easy to put together another bowl of batter while your first loaf is baking.

baked brie: we have a canon explanation for this one, lol.

garlic bread, baked ziti, bread pudding: by this point, buck clearly thinks the oven is the common element when it comes to not-thinking-about-tommy. (presumably he has been cooking as usual and that had no impact on his tommy thoughts.) i can’t see him having the time to make bread from scratch at the firehouse on shift, so i suspect the breads were store-bought and then enhanced with buck-made garlic butter & custard.

cookies: also very easy to make with little prep time or downtime! sure, you can let the dough chill or rest if you feel like being fancy, but it isn’t necessary to get something edible in the end. the most waiting you have to do before the actual baking is wait for your butter to soften—and as buck says in 8.08, he started out his baking craze using melted butter, so buck was not doing any waiting, not allowing himself any downtime. cookies have similar main ingredient volumes to a quick bread but require less moisture and smaller amounts of mix-ins/flavorings; probably buck switched when he ran low on pumpkin/lemon/etc.

the 8.08 basket of baked goods is not super easy to identify, with the crinkly plastic wrap and all, but it looks to me like a few quick bread loaves, some scones or biscuits, and a larger, yeasted bread loaf. this suggests to me that buck is attempting recipes that are more complex, including some which require ingredients a home cook wouldn’t typically have on hand (e.g. yeast; the loaf-sized bags and twist ties are also pretty specific to baking vs the plastic wrap of the 8.07 loaves).

is his expanding repertoire because the basic recipes aren’t holding off the tommy thoughts as well now that he’s getting good at them? because the people he’s foisting his baked goods off on are getting bored of the same old thing? because he’s getting bored of making the same things over and over again? i’m not sure. i think any of these is a valid interpretation at this point, honestly.

[cherry-pop-elf]

BAKING WITH THE WEASLEY SIBLINGS

William ‘Bill’

Since he is the eldest, he had to do a lot of cooking with his parents. He was a victim of ‘third parent’ syndrome. Doesn’t mean he doesn’t find comfort in baking. It still fills a void in his heart when cooking and baking. His favorite thing to make, with you, is something he learned in Egypt. Baklava. It’s super airy, and the right amount of sweet. Given being partially turned has made his senses heighten, it makes for a good treat to share with you and his siblings. It’s nice to do normal things, when your life is so abnormal. He also learned to make some mean meat pies. Just know not to ask a slice on the full moon. That shit is raw. Thats what you get for dating a curse breaking werewolf. Eh. More protein never hurts in a diet, most of the time

Charlie

As the second oldest, he also had to do a lot of baking as well. There is also the fact that being a Dragonologist has left him fending for himself in the wild. So he’s had to get pretty creative if he wants something sweet. Hey. He’s a Weasley. They are famous for being creative. A treat he enjoys is Romanian Dessert Salami. Though, often times he uses the term liberally and often makes a rather fruity bread roll instead. Gotta use what ya got! Also, hope you are prepared to see him using his wand a lot for cooking. Don’t have much when chasing dragons. It is rather fascinating to learn how to make desserts from so little. Your little adventure man

Percy

Being the third child, you would think he wouldn’t be as responsible as his older siblings. You are wrong. The moment the two older brothers were out the door, it was his turn. Desserts were never a passion of his, so he’s not the best at it. But he won’t deny the fact he can make a mean pie. It’s a secret talent he has. You can count on him to make any pie your heart desires. He won’t say it out loud, but making pies is very therapeutic to him. He has a pie for each sibling even. Bill is meat, Charlie is mixed berries, Fred is Chocolate while George is Peanut butter, Ron is Pumpkin, and Ginny is Peach. Him? …..What was your favorite type of pie again~?

Fred

Fred isn’t really much of a baker. He’s more of the cooking type. You are better off seeing him make breakfast, despite being a night owl, compared to making any desserts. Doesn’t mean he doesn’t find his loopholes. Like how Percy is great with pies, Fred is amazing with Bread. Fred Bread! As proxy, he has his siblings favorite bread types memorized. Bill likes dark chocolate types, Charlie likes anything with berries, Percy is rather boring with banana, he loves grape while George will like orange, Ron likes hers with some pumpkin, and Ginny is the cinnamon type. Expect plenty of fresh bread with him. He’s got you covered

George

He IS the baker in the family. Who do you think brought up the idea of selling bake goods at WWW? He can, and will, bake ANYTHING! He has everyone’s favorite treats memorized. He is constantly handing out free samples to kids. He WILL find an excuse to bake. You want cookies? Hot and fresh from the oven. It’s three am and you want a cake? It’s now four am and you got a cake. He IS the baker. He loves to bake so much, and is always making sure the shop has fresh supply. If you can’t ever find him anywhere, follow your nose to the kitchen. He’s got something in the works. For someone!

Ron

Like Fred, he’s not really a baker. He’s a cooker. Doesn’t mean he can’t make a dessert if he has to. He’s become pretty good at making tarts, custards, and puddings. Very much comfort food. Something he picked up again when going to school with Harry. Given, ya know, the Dursleys. He won’t lie, it was also a cheap way to flirt with Hermione without breaking his wallet. Funny thing is she was never one for such desserts. Now she can’t get enough. He makes those comfort foods with a lot of heart, and is willing to make them if you have a bad day. He does get a bit anxious when cooking around other people, but he warms up eventually.

Ginny

Like Fred and Ron, she doesn’t really bake either. She was the baby of the family, after all. She does, however, like to make cookies for her team. There is something so nice about having a warm cookie after a cold rainy day of Quidditch practice. Helps that you convinced her to pick up the habit again. She likes to make cookies with fruit in them. To try and have them on the healthier side, given she’s an athlete. So a tart cookie is a good cookie to her. It’s simple, basic, and quick, but nothing wrong with that. A quickly made cookie, with love, is better than a drawn out dessert of labor. It’s also easy to blame her love of fruity desserts on Charlie. She’s the baby girl in an army of boys. She picked up some habits

[rafent]

[ bake ] MODERN AU

living away from home is not unfamiliar to fogado, world-renowned man of travel---but even he finds himself afflicted with homesickness every so often. during times where visiting family isn't possible, he does what he can to mitigate the hollow pressure... and baking mom's recipes is one of the nicer things.

he's got a few people over---as company also cuts down on the loneliness---and has excused himself to pull a piping hot pan of nutty bread pudding from the oven. it smells divine, and fogado's mood already improves just from holding it in his baking gloves.

sugar on the air, however, attracts unsightly poachers... and the head of white hair entering the kitchen has proven this quite true. fogado does enjoy rafal when he comes over, but that dude is a national threat to sweets everywhere.

" okay, look. " fogado turns his body so that his shoulder faces rafal, defending the poor, helpless pudding. " i know i just pulled this out of the oven, but if i see you so much as touching this bread pudding, i'm gonna beat you with a baking pan. "

𝐍𝐎𝐍𝐕𝐄𝐑𝐁𝐀𝐋 𝐌𝐄𝐌𝐄 𝐏𝐑𝐎𝐌𝐏𝐓𝐒

With Rafal people had the right to be worried. That said, the nature of that worry tended to differ in two ways. In the world of high fashion, mercilessly fast-paced and notoriously dehumanizing, it was impossible to survive without a thick skin. To withstand the critics and keyboard warriors and the leery eyes in dimly lit dressing rooms without some method of defense, or in his case, offense. His never failed to work: become unlikable and you'd become unapproachable; sharpness guarded better than kindness; attack first before someone has the chance to attack you.

Precocious, young, talented. He'd come this far and that meant Rafal exemplified it - the type of individual who could never be broken down by the blinding life of a star. Except that didn't always translate well in his personal life. As for the other reason that people ought to be worried?

"Ouch. Do you really have such little faith in me?" All skinny angles and faux offense, he leaned his hip against the door frame with crossed arms. A faint brow rise, impressed by how quickly Fogado had maneuvered himself to defend his choice dessert, then its return to neutral. Unfortunately for the other, anything out of reach was judged instantly more attractive to a. . .feline personality. Rafal wasn't just a famous model, he was a challenger in all respects, and he always got his way. Especially when that way led to the sweets he loved so much.

Body lifted away from the wall to make his approach, all too casual, eyes bright and calculating, proverbial tail flicking. The look of a no-good scheme in the making, and beyond that, the vision of the albino barbary lion stalking a hapless desert gazelle. In an instant he cornered Fogado against the counter with the steaming pan behind them. Hands slammed down onto the marble on either side of him.

"Just a little bite won't hurt. I just came here straight from a shoot and I'm running on fumes. Half a chicken breast and a mini bottle of cinnamon Fireball. You understand what I'm getting at right?" The smirk didn't waver but a little slant to the corner of his mouth gave it a different intonation. His thumbs grazed Fogado's pockets, skin on clothed skin. "—I'm not really in the mood. So step aside." Wasn't it clear? Fogado or the pudding; one or the other; if the former didn't move, then he'd just sink his teeth into him first.

Rafal was hungry and he'd eat either way.

[reconstructwriter]

Ask Game

Been a while since I've played an ask game so thank you @charmwasjess for the tag.

Any eating utensil preferences? I get weirdly specific about the size of spoons I like. Teaspoons are for tea, tablespoons are for measuring and the spoon sizes in between are for actually eating.

A genre of music you love? Can't think of one particular genre. I have to listen to each individual song generally, and it also depends on the mood I'm in. Some singers/bands like Disturbed, the Hu, Delta Rey and Mark Petrie have caught my attention with enough songs I consistently love.

A type of seasoning/condiment that would make anything edible for you? Seasoning is ginger. It goes with savory, it goes with sweet, it blends well with garlic and with lemon and is a very bold spicy flavor without feeling like I tried to copy Knol Ven’nari’s tricks. For condiment, Yum Yum sauce is very aptly named.

Pens or pencils? What kind? Mechanical pencils. I don't do a lot of handwriting stuff anymore but when I did it was with the kind of pencil with replaceable lead and the old-fashioned backspace button.

What's your weirdest/most interesting hobby? Medieval German Longsword Fighting. Swords in general for which I have gotten some weird reactions for showing up at my local park with long wooden and metal sticks.

If you had to get rid of one color entirely, what would it be? Any color I pick is loved by a friend. Besides if I got rid of orange then Chicken of the Woods mushrooms would be harder to spot, so I guess none.

Any allergies? Routine yoga has dealt with whatever spring allergies I have so while everybody else is sniffling and sneezing here I am taking long hikes in the woods and going my what a beautiful spring day!

Favorite fictional character? Must I narrow it down to one? Currently a Jedi character but I’ve got a revolving cast of blorbos to obsess over: Jon Antilles, Feemor, Agen Kolar, Ferus Olin, A’Sharad Hett, etc.

Favorite real person that you don't personally know? Currently Ryan Coogler. I already loved what he did with Black Panther (only have a couple of hang ups) but after watching Sinners? Holy crap did Disney hold back this man’s talent! It’s especially obvious with the Lilo and Stitch live action crap coming out at around the same time.

How many alarms do you have set? None, the sun functions as an alarm for me.

Do you have any pets? Do you want some? Three cats: Boo, Magic and Smudge Pot. I would like a dog but a) never had one before, b) my cats have a hard enough time getting along with each other. A horse would also be cool but $$$

Favorite drink, alcoholic or non? Boba Chai with brown sugar flavored tapioca pearls, no ice, it is hands down the most addictive combination of flavor and texture for me. Alcohol has an intensely unpleasant bitter aftertaste to me so I avoid it like brussel sprouts.

Favorite smell? Just about any dessert cooking in the oven but special mention goes to the cinnamon-brown sugar smell from cinnamon rolls or a good bread pudding.

Favorite shoes? A pair of light, comfortable shoes that can withstand a dozen long walks/hikes a week without falling apart in a year or two. Thus far these mythical shoes don’t exist for love or money.

How do you feel about bugs and spiders? Spiders are friends. Bugs are cool except for mosquitoes and ticks. I slap the former and I’m still a bit creeped out by the latter. Getting better though. Parasites exist and therefore deserve to exist, its not their fault they spread diseases.

Outdoors or indoors? Not even access to my computer and the wealth of entertainment on the Internet and/or cold, blustery freezing rain can keep me from my intense need to at least take a short (1-2 mile) walk.

Sunny or rainy? I don't really love either of these but sunny over rainy as a general rule. Like my cats I don't like the wet – not when it's falling on me anyway. But I prefer my sun when it’s 60 or cooler thank you or I’m not trying to type.

Where would you really like to visit? Would you move there? There’s no place like home. I wouldn't mind visiting anywhere that had some beautiful hikes and/or kayaking, but unless all my friends and family are going to move with me I'll stay where I am, current administration be damned.

Are you a people person? Not really, though I'm growing into more of one as I age.

At what temperature do you keep your home (or would if you could)? Cool enough to wear a robe, warm enough that my fingers don't freeze.

No pressure tagging: @panther-os, @beskad, @s-c-g-s-c-g, @searchingfortheuniverse, @ankahikoibaat, @dragonciphering

[teardropwolf]

Winter's Feast started! Here's Weardrop's quotes that I did!

Happy Winter's Feast!

Dishes:

Merry Berrysauce: It makes me berry merry.

Bibingka: Delicious and pleasant to munch!

Cabbage rolls: It’s kinda like me in winter.

Festive Fish Dish: I like it. It’s pleasant.

Good gravy: Mmmm, I’m gonna chug the whole thing!

Latkes: Perfectly crunchy potatoes.

Lutefisk: Why does it smell so bad, but taste so good!?

Mulled Punch: It sure packs a punch.

Panettone: I love bread.

Pavlova: It’s absolutely PERFECT ♡

Pickled Herring: It’s good protein. Maybe.

Polish cookies: I LOVE COOKIES!

Pumpkin pie: These are perfect for sharing with others!

Roasted Turkey: It’s perfect for my teeth.

Stuffing: I’m not really a stuffing person.

Sweet Potato Casserole: It’s almost similar to what I’d eat at home…

Tamales: They’re not bad…

Tourtiere: Yes! Meat pie!

Winter Food:

Gingerbread cookie: I like to pretend I’m a beast devouring some poor innocent.

Sugar Cookie: I really love these cookies!

Candy cane: I like to hang them on my mouth.

Eternal Fruitcake: I’ll eat it. I’m not a coward!

Chocolate log cake: Delicious. Won’t stop me from chewing on real wood, though.

Plum Pudding: This thing confuses me…

Apple Cider: Mmmmm, cider…

Hot Cocoa: The perfect winter beverage, even if I am cat tongued.

Heavenly Eggnog: The only kind of egg I’ll gladly consume.

Other quotes: 

Gingerbread pig: It runs. I must follow.

Cookie crumbles: Do they even know…?

Gingerbread pig house: I’m going to eat and destroy its house.

Gingerbread Varg: I’ll bite it first!

Winter’s Feast Tree: I feel… happy... that I get to do this… sniffle

Winter's Feast Tree (burning): Guess someone wanted the festivities to be “fire.”

Festive Tree Planter and Winter's Feast Tree (burnt): Sigh… Looks like we gotta start over…

Festive Tree Planter: Let’s get this started!

Winter's Feast Tree (sapling): eeeee, we’re getting close!

Gift: I…I.. That’s… for me? Really???

Gift Wrap: Something for my friends to show how much I love them.

Holiday cheer: I already have plenty of joy and cheer from my friends.

Eating the holiday cheer: Hehehehe!!!

Masonry oven: Can I help with the food?

Masonry Oven (cooking): Ahhh, can’t wait!

Masonry Oven (almost done cooking): So close!

Masonry Oven (dish ready): Hehe, it’s ready!

Winter’s Feast Table: My friends and I are gonna eat here!

Winter's Feast Table (with food): Meal time.

Winter's Feast Table (wrong food): That one’s been misplaced.

Winter's Feast Table (burnt): Sigh… Why???

Festive Bauble: Careful… Careful…

Magnificent Adornment: A pat on the back for getting this one!

Champion Adornment: I feel like I missed out on something…

Appeasing adornment: So cute!!!! I love them!!!

Festive light: Oooh, these always look so pretty!

Eating without feasting: It would be better to share with my friends!

Feasting/Buff: S-So… So happy… sniffle hic

Feasting buff wearing off: I hope we can do that again…

[mariacallous]

In the U.S., pumpkin pie is almost mandatory at Thanksgiving, while pumpkin makes occasional appearances in sweet breads and sometimes a creamy soup during the fall and winter. But pumpkin holds a special place in the stomachs — and history — of Sephardim. This versatile fruit is used in cakes, soups, stews, puddings, jams, pastries and pancakes. It can be savory or sweet and baked, boiled, roasted, steamed or stuffed. And, yes, it’s a fruit much like avocados, tomatoes and squash. 

Pumpkins have been around as a cultivated food for a surprisingly long time. Native Americans grew them for nearly 6,000 years before pumpkins became one of the first New World foods introduced to Europeans by Spanish explorers in the early 1500s. 

During the 16th century, the Jews remaining in Iberia were nearly all conversos, converts to Christianity, with many secretly hanging onto their Judaism, often through food. During the 16th and 17th centuries, these secret Jews continued to flee Spain’s inquisition across Europe to the Ottoman Empire and throughout the Mediterranean and Middle East, bringing with them their love of this new ingredient, pumpkin. As Gil Marks notes in “The Encyclopedia of Jewish Food:”The presence of pumpkin in early Mediterranean dishes is usually a sign of Sephardi influence.” You can read more about the history of Sephardim and pumpkin here.

From this Sephardi influence, Italian Jews were among the first to robustly incorporate pumpkin into their cuisine, becoming known for their pumpkin-stuffed ravioli and tortellini, puddingsand sweet pumpkin fritters (fritelle di zucca). Sephardim who found new homes in what is now Turkey and Greece made many pumpkin dishes, including filling flakey Ottoman pastries to make borekas de kalavasa(pumpkin in Ladino, the language of Sephardim) and deep-fried pumpkin fritters or sweet pancakes, both called bimuelos de kalavasa. There are, by the way, different versions of the name,which include bumuelos, birmuelos and, in Central America, buñuelos. 

We can’t talk about pumpkins without bringing up its 21st-century status as a “super food” acclaimed for its nutrient-dense benefits. Pumpkin flesh is fat-free, and high in fiber, potassium and vitamin C. It provides antioxidants and is one of the best sources of beta carotene. All this adds up to being good for hearts, eyesight, weight control and cancer-fighting. Canned pumpkin still has these healthy benefits including 7 grams of fiber per cup, more than two slices of whole wheat bread. In fact, unlike most fruits and vegetables, nutritionally, canned pumpkin is usually as good, or even better, than the homemade puree… and a whole lot less work.

Sephardim recognize pumpkin’s importance during the fall holidays. At the traditional Sephardi Rosh Hashanah seder, one of the special seven blessings is symbolized by pumpkin (or its close relative, squash). At Sukkot, not only is pumpkin a fall crop, but the many seeds symbolize fertility and abundance. These pumpkin patties, bimuelos de kalavasa, are perfect for Hanukkah along with the deep-fried version. 

So this year, for your very American Thanksgiving dinner and potato latke-laden Hanukkah, let these pumpkins patties bring an easy and tasty bite of Sephardi history to the table.

Notes:

To refrigerate or freeze, put cooked patties in an airtight container with layers separated by parchment paper.  Can be refrigerated for four days or frozen for up to a month. 

To reheat, defrost slightly, just enough to separate patties. Place directly on a parchment-lined baking sheet or on top of wire cooling racks placed on a baking sheet. Heat in 350°F oven for 8-10 minutes.

1/4 cup granulated sugar can be used instead of maple syrup.

Date syrup (aka silan) is available at Middle Eastern and some kosher markets.

These are best when served immediately, but the cooked patties can be kept warm in a 200°F oven on top of wire cooling racks placed on a baking sheet for up to 40 minutes. 

[pikahlua]

I have soft food ideas! Tw British foods, I'll do my best to think of the alternatives

Sweet:

Jelly/jello - just suck it through your teeth and swallow, amazing stuff. Can eat lots since most are low calorie or even zero sugar.

Angel delight/mousse/pudding, semolina, creme caramels, custards, rice pudding - no chewing required, light and bubbly.

Ice cream, gelatos and sorbet, ice lollies, milkshakes, slushies etc - amazing but might not be appropriate if you have sensitive mouth/teeth

Juices and smoothies - yummy but avoid citrus if you've recently had oral surgery!

Porridge/oatmeal, baked oats, overnight oats, chia seed pudding etc - the super fine versions (readybrek) of porridge are great and don't need any chewing at all. If too hot, wait too cool or add a splash of milk. I like a spoonful of Nutella in to make chocolatey.

Yogurt - amazing, cool and refreshing. Avoid the fun yogurts with extra bits like granola or crunchy inclusions since they'll need chewing. Also consider soft cheeses/no base cheesecakes

Soft fruits - again avoid citrus, try cook it or mash it or something just to make it softer. Tinned fruit is always super soft. Peaches and ice cream is such an elite combo. Maybe applesauce?

Savory

Soups, broths and maybe stews - super tender veggies, overcooked or super soft noodles and shredded meats will fine for a few days and should be soft but hearty enough. If not, puree or blend. Maybe soak some bread in!

Lentils - great at absorbing liquid and become nice and aoft

Mashed potatoes - love love love these, cheesy or garlicky or covered in gravy, just so wow. Might manage a baked potato without the skin and then it's just a vessel for good stuff

Rice, risotto - plain or topped with egg or some soft fish (tinned is easy). Risotto is great because you can add yummy stuff to it

FINELY ground meat - make a Bolognese and make sure your meat is ground finely. Make a curry with finely cut soft/pureed veggies. Make a chili. Once you feel a bit braver, sloppy Joes or something

Dips - guac or hummus or whatever, a spoon will do instead of veggies/chips etc

Cottage/shepherds/fisherman's pie - soft fish or meat in a sauce covered in mashed potato and baked in the oven. No teeth needed, but a hearty real meal.

Cauliflower cheese - parboil the cauliflower like my gran does (nuke it) and then cover in cheesesauce and bake it.

Omelettes - these might be touch and go but could satisfy you enough that you wont miss scrambled eggs and toast

Pastina - cute little pasta shapes! Do all sorts with it but jar of generic pasta sauce works in a pinch.

I'm sure there's plenty of local cuisine and regional foods that are soft too that I have no idea about.

For anyone who needs it then, lol. Thanks anon.

[ajantafoodproduct]

Are you looking for a quick dessert that uses basic ingredients and is delicious and comforting? A delectable combination of soft bread, creamy custard, and rich chocolate flavor, try this bread custard pudding without oven.

[kayla-kai]

I MADE IT

Bit late, I realize, but I love baking and I kept thinking—you know? This isn’t THAT bad! Preparation matters just as much as the ingredients, after all. 

Here’s my end result:

To get the amounts, I multiplied the percent X 10 to equal my amount in grams, and then converted grams into cups, based on each ingredient. Here’s my recipe:

Flour 1 ⅔ C

Baking powder 1 tbs+2 tsp/5 tsp

Baking soda 1 tbs+1 tsp/4 tsp

Butter ¼ C

Milk 41 ml 

Sugar ⅓ C

1 Egg white

Lemon ¾ C

Salt ½ C 

Banana 247G (bit less than 2 bananas)

Now, this recipe has a few stand out problems, to me. First, the salt, waaaay too much salt. Next, the lemon. I’m not upset with the acid, but more with the amount of liquid that would get added. Then, the lack of flour, and finally, the amount of leavener. 

I wanted to use those last two problems to my advantage. With less flour, the cake will be light, and with more leavener, it will rise a lot. So I decided to commit. I treated it less like a bread and more like a chiffon cake. To do this, I made the egg into a meringue, using half the sugar and a tablespoon or two of lemon juice. Then I folded it into the rest of the ingredients at the end. 

To address the lemon juice (some went into the meringue, some went into buttermilk), I reduced it down into a concentrate, and carmelized one of my bananas with it. This helps with the lack of sugar in this recipe, too, it allowed me to bring out the sugars in the banana, and concentrate the sugars from the lemon juice. The resulting mash tasted like Chardonnay, I actually highly recommend (with slightly less lemon) 

Now finally, here’s where it gets WEIRD. 

The salt. 

I haven’t used this much salt in a single recipe since the last time I made PICKLES. It’s brutal. Worse, baking soda also has a salty taste, and there’s not a lot of sugar to counter the flavor. I did keep about a tablespoon for the batter itself, but with the rest…

I. DRY. CURED. A BANANA. 

I figured it would be a way of including the salt without having to, you know, include the salt. I marinate the banana, then wash the rest away. In theory. 

My first problem was treating it like meat, and keeping it sealed. I need it to draw out the moisture, not sit in banana juices. I ended up with a slimy mush banana with the consistency of play-dough. I threw it on a plate and changed out the salt. So now I’m actually using MORE salt than I strictly should have needed to using my trick-cheat method. I left it out on the counter, because why bother stinking up my fridge when it is now immune to all pathogens? It cannot rot, it cannot smell, I will not allow it to return to the earth, this is MY experiment and I will not allow you to die!

After another day, it was a more rubbery texture which was the goal. Another day or two it would have jerkified even more, but I have plans this weekend and I’m not patient enough. I chopped it up and threw it in the oven on low heat to dehydrate it and make banana chips. They tasted a bit like stale chips that were MASSIVELY over salted. 

Then I lined the pan with the banana chips, added the batter on top, and baked at 350° for 30mins (probably a little too long but I was going by chiffon cake rules. It wasn’t burnt, just dry)

After the experiment was done, I made a shitty caramel and turned it into bread pudding just so I could eat it and wouldn’t have to throw it out. I call it salted-caramel banana-bread pudding. Actually, shockingly good. A little rich.

But before I did that, I did taste, the pure, untouched tumblr banana bread

Results?

Too much salt

And not enough vanilla extract

No vanilla extract because my recipe doesn't call for it.

[ajantafoodproduct]

We recommend you to watch and subscribe to the YouTube channel of Ajanta Food Products to learn how to make delicious bread custard pudding in Hindi. Using custard powder and cocoa powder from Ajanta Food Products, this recipe of chocolate custard creates a smooth, velvety pudding that’s perfect for both kids and adults.

[ariannawilliamsblog]

The History of Baking: How It All Started

Baking has been an essential part of human civilization for thousands of years. From the first flatbreads made over open flames to the elaborate pastries of today, baking has evolved alongside culture, trade, and technology. Whether baking at home or sampling treats from bakeries, we are all part of this rich tradition that dates back to ancient times.

Early Beginnings of Baking

The origins of baking can be traced back over 10,000 years to the Neolithic era when early humans began cultivating grains. These grains were ground into flour and mixed with water to form a paste, which was then cooked on hot stones to create the first versions of bread. These primitive flatbreads, similar to modern pita or naan, were staples in ancient diets.

Around 3000 BCE, the Egyptians revolutionized baking by discovering fermentation. They realized that leaving dough out allowed natural wild yeast to leave it, resulting in a lighter, airier bread. Egyptians were also among the first to use enclosed ovens, making it possible to control heat more effectively.

Baking in Ancient Civilizations

As baking spread, it became an integral part of many ancient cultures. The Greeks and Romans refined bread-making techniques, introducing a variety of grain flours and experimenting with different baking methods. The Romans, in particular, were known for their large-scale bakeries, and by 168 BCE, they had established the first professional baking guilds.

During the Middle Ages, baking became a highly respected trade, with bakers forming exclusive guilds that regulated the production and sale of bread. Ovens were expensive, so most people relied on communal bakeries, where dough was prepared at home and baked by professionals.

The Renaissance and the Rise of Pastries

The Renaissance brought new ingredients such as refined sugar, butter, and exotic spices, leading to the development of cakes, pastries, and enriched breads. French and Italian bakers became renowned for their delicate pastries, while the English developed favorites like fruitcakes and puddings.

During this time, baking became associated with celebration. Elaborate cakes and desserts were created for royal feasts, weddings, and religious festivals.

Industrial Revolution and Modern Baking

The 19th century saw dramatic changes in baking with the advent of mechanized mills, which produced fine, consistent flour. The invention of baking powder and commercial yeast made it easier to create fluffy, leavened bread and cakes without waiting for natural fermentation.

With industrialization, bakeries became more common, and mass production made baked goods accessible to everyone. Today, whether baking at home or sampling treats from bakeries in Mattoon, IL people continue to enjoy a vast array of breads, cakes, and pastries that have been perfected over centuries.

A Timeless Tradition

Baking remains a cherished art, blending history, science, and creativity. From ancient flatbreads to today’s artisanal sourdough and delicate pastries, the evolution of baking reflects human ingenuity and cultural exchange. No matter how technology advances, the simple pleasure of warm, freshly baked bread remains timeless.

[lalitkumarseo]

Authentic Indian food near me

Indian cuisine is a treasure trove of flavors, aromas, and diverse regional specialties that cater to every palate. From rich, creamy curries to crispy dosas, fragrant biryanis, and flavorful street food, authentic Indian food is a gastronomic experience that combines tradition, culture, and culinary artistry. If you’re searching for Authentic Indian food near me, you’re in for a treat. Whether you prefer North Indian delicacies or the spicy flavors of the South, finding a great Indian restaurant can transform your dining experience. One such place to explore the best of Indian cuisine is JankiVaishnoDhaba.com, known for its rich flavors and homely ambiance.

What Makes Indian Food Authentic?

Authentic Indian food is characterized by its use of traditional cooking methods, fresh ingredients, and a harmonious blend of spices. Some key elements that define Indian cuisine include:

Spices and Herbs: Indian dishes use a variety of spices like cumin, coriander, turmeric, cardamom, and cloves, creating distinct flavors.

Slow Cooking Techniques: Many Indian dishes, such as biryani and dal makhani, are slow-cooked to enhance their taste and texture.

Tandoor Cooking: Dishes like naan, tandoori chicken, and kebabs are prepared in a clay oven, giving them a smoky flavor.

Diverse Regional Specialties: Indian cuisine varies significantly from region to region, offering an array of options from spicy curries in the South to rich gravies in the North.

Use of Fresh Ingredients: Authentic Indian food is prepared using fresh vegetables, dairy products, and homemade spice blends.

Best Authentic Indian Dishes You Must Try

1. North Indian Delicacies

North Indian cuisine is known for its rich, creamy textures, aromatic spices, and tandoori preparations. Some must-try dishes include:

Butter Chicken: A deliciously creamy and mildly spiced tomato-based curry with tender pieces of chicken.

Dal Makhani: A slow-cooked black lentil dish enriched with butter and cream.

Paneer Tikka: Marinated paneer cubes grilled in a tandoor, served with mint chutney.

Rogan Josh: A flavorful lamb curry originating from Kashmir, infused with aromatic spices.

Chole Bhature: A popular Punjabi dish made with spicy chickpeas and deep-fried bread.

2. South Indian Classics

South Indian food is known for its spicy flavors, fermented dishes, and extensive use of rice and lentils.

Dosa: A crispy, thin pancake made from fermented rice and lentil batter, served with coconut chutney and sambar.

Idli: Steamed rice cakes that are soft, fluffy, and perfect for breakfast.

Hyderabadi Biryani: A fragrant, flavorful rice dish layered with marinated meat and aromatic spices.

Rasam: A spicy and tangy lentil soup, often enjoyed as a starter or side dish.

Chettinad Chicken Curry: A fiery and flavorful chicken curry from Tamil Nadu, known for its use of black pepper and aromatic spices.

3. Street Food Delights

Indian street food is a must-try for those who love bold flavors and crispy textures.

Pani Puri (Golgappa): Crispy hollow puris filled with tangy tamarind water and spicy mashed potatoes.

Pav Bhaji: A buttery vegetable curry served with soft bread rolls.

Aloo Tikki: Spiced potato patties, crispy on the outside and soft inside.

Dabeli: A spiced potato mixture stuffed in a bun, topped with peanuts and pomegranate.

Samosa: A deep-fried pastry filled with spiced potatoes and peas, served with chutney.

4. Desserts to Satisfy Your Sweet Tooth

No Indian meal is complete without indulging in some traditional desserts.

Gulab Jamun: Soft, deep-fried milk dumplings soaked in sugar syrup.

Rasgulla: Spongy cottage cheese balls dipped in flavored sugar syrup.

Jalebi: A crispy, deep-fried spiral soaked in saffron syrup.

Kheer: A creamy rice pudding flavored with cardamom and dry fruits.

Gajar Ka Halwa: A carrot-based dessert cooked with milk, sugar, and ghee.

Where to Find Authentic Indian Food?

Finding a restaurant that serves truly authentic Indian food can be challenging, but JankiVaishnoDhaba.com makes it easy. This restaurant is known for its traditional recipes, fresh ingredients, and warm hospitality. Whether you’re in the mood for rich Punjabi curries or light South Indian fare, you’ll find a menu filled with mouthwatering options.

What Makes Janki Vaishno Dhaba Special?

Traditional Cooking Methods: Each dish is prepared using time-honored techniques that enhance its flavor and authenticity.

Handpicked Spices: The restaurant uses freshly ground spices for every dish, ensuring the best taste.

Homely Ambiance: Designed to make you feel like you’re dining at home, the warm and welcoming environment adds to the experience.

Affordable Pricing: Enjoy top-quality Indian food at pocket-friendly prices.

Extensive Menu: Whether you’re a vegetarian or a meat lover, there’s something for everyone on the menu.

How to Choose the Best Indian Restaurant Near You?

When searching for an authentic Indian restaurant, keep the following tips in mind:

Check Online Reviews: Look for customer reviews and ratings to ensure quality and authenticity.

Explore the Menu: A well-rounded menu with regional specialties indicates a good Indian restaurant.

Observe the Ambiance: A traditional setup with Indian decor enhances the dining experience.

Look for Fresh Ingredients: Authentic Indian food is made using fresh vegetables, spices, and dairy products.

Ask for Recommendations: Word-of-mouth suggestions can lead you to the best hidden gems.

Conclusion

Indian food is a delightful experience, offering a perfect balance of flavors, textures, and aromas. Whether you’re craving a hearty North Indian meal, a spicy South Indian dish, or some irresistible street food, authentic Indian cuisine has something for everyone. JankiVaishnoDhaba.com is one such place where you can experience the true essence of Indian flavors, prepared with passion and tradition. The next time you’re looking for Authentic Indian food near me, make sure to explore the incredible options available and embark on a flavorful journey through India’s diverse culinary heritage.

[tantra-modern-indian-bistro]

Indian Restaurants in McKinney: A Flavorful Exploration of Authentic Indian Cuisine

McKinney, Texas, is home to a variety of dining experiences, but few can match the bold flavors and unique aromas of Indian cuisine. Indian restaurants in McKinney offer an incredible variety of dishes that highlight the rich traditions of Indian cooking. Whether you're a connoisseur of Indian food or exploring the cuisine for the first time, the options available in McKinney are sure to impress.

Why Indian Cuisine?

Indian food is known for its intricate flavors, vibrant colors, and the perfect balance of spices. With a cuisine that’s rich in history and diversity, every dish is carefully crafted to provide a multi-sensory experience. Whether you're enjoying a comforting curry, crispy samosas, or a tender tandoori dish, Indian food offers something for every palate.

What to Expect at Indian Restaurants in McKinney

A Variety of Flavors: One of the standout features of Indian cuisine is its wide range of flavors. From the rich, creamy sauces of butter chicken and chicken tikka masala to the tangy, fiery heat of vindaloo and madras curry, Indian restaurants in McKinney offer a rich menu that caters to all taste preferences. The use of spices like turmeric, coriander, cumin, and garam masala helps to create deep, complex flavors in every dish.

Tandoori Dishes: A signature of Indian cuisine is the tandoor, a traditional clay oven used to cook meats and bread. Tandoori chicken, lamb kebabs, and naan (a type of flatbread) are all staples at Indian restaurants, cooked in the tandoor to achieve that perfect smoky flavor. These dishes provide a satisfying, savory experience that you won’t find elsewhere.

Vegetarian Options: India is a land rich in vegetarian cuisine, and McKinney’s Indian restaurants reflect this diversity. Whether you’re a vegetarian or simply looking to enjoy a plant-based meal, you’ll find dishes like palak paneer (spinach and Indian cheese), aloo gobi (potatoes and cauliflower), and chana masala (chickpeas in a spiced gravy). These meals are packed with flavor and a great way to enjoy fresh, wholesome ingredients.

Rice and Biryani: Rice is a key component of Indian cuisine, and biryani is one of the most beloved rice dishes. Layered with spiced meat or vegetables and cooked to perfection, biryani offers a rich, satisfying experience. Many Indian restaurants in McKinney also serve other rice-based dishes like pilaf or jeera rice (cumin rice), which pair perfectly with curries and gravies.

Indian Sweets and Desserts: No Indian meal is complete without a sweet ending. Traditional desserts like gulab jamun (deep-fried dough balls soaked in syrup), kheer (rice pudding), and rasgulla (sweet cheese balls) offer a sweet balance to the savory dishes. These desserts are rich and indulgent, providing the perfect way to finish your meal.

Why Choose Indian Restaurants in McKinney?

Authentic Dining Experience: The Indian restaurants in McKinney are committed to offering an authentic experience, using traditional recipes, cooking methods, and high-quality spices to create flavorful dishes that reflect the rich culinary history of India.

Warm and Welcoming Atmosphere: Many Indian restaurants in McKinney feature colorful decor and a cozy ambiance that reflects the vibrant culture of India. The inviting atmosphere makes them perfect for both casual dining and special occasions, whether you’re dining with friends, family, or celebrating a milestone event.

Customizable Spice Levels: Whether you prefer your food mild or enjoy the heat of a spicy curry, Indian restaurants in McKinney typically allow diners to adjust the spice level of their dishes. This way, you can enjoy your meal exactly how you like it, without sacrificing the authentic flavors of Indian cuisine.

Great for Groups and Families: Indian food is made for sharing. The large portions and variety of dishes make it ideal for group dining, whether you're out with family or friends. Many restaurants offer family-style servings, allowing everyone to sample a little bit of everything.

Popular Dishes to Try

Butter Chicken: A creamy, mild curry that’s rich in flavor and a perfect starting point for newcomers to Indian cuisine.

Lamb Rogan Josh: A spiced lamb curry that’s tender and packed with aromatic flavors.

Samosas: Deep-fried pastries filled with spiced potatoes or meat, great for starting your meal.

Tandoori Chicken: Chicken marinated in yogurt and spices, then cooked in the tandoor for a smoky flavor.

Biryani: A fragrant rice dish with layers of spiced meat or vegetables, often served with yogurt or raita.

Conclusion

McKinney, TX, offers a wealth of Indian restaurants that bring the flavors of India to your table. With a focus on authentic recipes, fresh ingredients, and a variety of bold spices, these restaurants create dishes that appeal to all tastes, from spicy curries to milder, creamy gravies. Whether you’re craving a hearty curry, a smoky tandoori dish, or a flavorful vegetarian meal, the Indian restaurants in McKinney are sure to provide a memorable dining experience.

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] A Dutch oven is the most versatile pot in your kitchen: a soup pot, a deep fryer, a braiser, a roaster, an enclosed bread oven, and the perfect vessel for one-dish meals. Don't relegate your prized pot to the back of the cabinet. Learn how to put your Dutch oven to work every day in so many different ways. Turn out practical yet fun meals made entirely in one pot, such as Weeknight Pasta Bolognese; Chicken Pot Pie with Spring Vegetables; and Lamb Meatballs with Orzo, Tomatoes, and Feta. Impressive braises and roasts, such as Braised Short Ribs with Wild Mushroom Farrotto and Roasted Pork Loin with Barley, Butternut Squash, and Swiss Chard, go seamlessly from the stovetop (the enameled surface makes it easy to create fond without burning) to the oven (cast iron maintains steady heat to ensure food cooks perfectly). We even walk you through deep frying and artisanal bread baking at home (try the Korean Fried Chicken Wings or the Braided Chocolate Babka). And a range of appealing desserts, from Pear-Ginger Crisp (the pot holds a generous 5 pounds of pears) to Bourbon-Pecan Bread Pudding, benefit from the Dutch oven's high sides and even heating. Publisher ‏ : ‎ America's Test Kitchen (4 December 2018) Language ‏ : ‎ English Paperback ‏ : ‎ 328 pages ISBN-10 ‏ : ‎ 1945256567 ISBN-13 ‏ : ‎ 978-1945256561 Item Weight ‏ : ‎ 998 g Dimensions ‏ : ‎ 20.02 x 1.7 x 24.46 cm Country of Origin ‏ : ‎ India Generic Name ‏ : ‎ Books [ad_2]