Celebrate your Holi with delicious Sabudana Kheer by Tasha's Artisan Foods!

 

As the merriments approach, how about we get the ball moving with this consistently well known Sabudana Kheer (Sago Pudding) – with a vivid contort!!

Smooth, delectable, and heavenly, Sabudana Kheer is an Indian Dessert made utilizing sago pearls, milk, and sugar. This Sago Pudding is enhanced with saffron and cardamom.

Here is the Sabudana Kheer Recipe to make it.

Ingredients

For the Kheer

• 1/2 cup Sabudana/sago
• 1 cups Water
• 5 cups Coconut milk, you may require more You can utilize any milk of your decision
• 3-4 Tbsp Honey You can utilize any sugar of your decision
• 4 units Cardamom seeds, squashed
• 10-12 strands Saffron absorbed tablespoon of warm milk
• 5 tsp Rosewater
• 2 Tbsp Chopped nuts, for embellish
• 4 Tbsp Mango,pureed For the seasoning

For the Fruit Compote

• 1/2 cup Jamun, generally hacked
• 1/2 cup Plums, generally hacked
• 1/4 cup Water for every one of the organic product
• 2 Tbsp Honey/sugar/Maple syrup
• 1/2 Vanilla bean for every one of the organic product

Instructions

For the Kheer

1. Wash the sabudana under running virus water until water runs clear. Absorb it enough water for about 60 minutes. Channel well.
2. Add sabudana and water to a thick lined container. Cook until marginally clear, around 10 minutes. Add milk and squashed cardamom. In the case of utilizing sugar, add it now. Allow it to cook another 10-12 minutes until the sabudana is totally cooked through. Take it off the warmth and add nectar.
3. This kheer will thicken as it cools so keep the consistency appropriately. Taste and adapt to pleasantness. Add rosewater, saffron ( with the milk) and mix it well.
4. Serve warm or chilled. It tastes the best chilled in the event that you wish to add the natural product seasoning.

Natural product Compote:

Cook the natural products with water and vanilla bean on medium warmth in a thick lined dish (separate prospects natural products) for around 5-7 minutes, till the organic product mellow and begins delivering its juices. Add more water if the combination begins adhering to the base.

Mix in sugar of your decision. Cook for a further 2-3 minutes. Mood killer the warmth. Taste and adapt to pleasantness. Allow these compotes to cool totally prior to blending them in with the kheer. You WILL be left with additional compotes. They stay well in the cooler for 3-4 days and are incredible on frozen yogurts, on yogurt, on top of cakes, in smoothies..

Keeping with the intensity, all-normal common item flavorings were added to the praiseworthy rosewater and saffron sabudana kheer. Furthermore, we should say, it truly went down a treat! Jamun ( Java plum) and plum both have a somewhat tart taste. So when you make a compote with these organic products, you may have to change the sugar in like manner. By and by, we love the sweet-tart flavor.

The delicate, smooth, velvety surface of sabudana. It's truly light on the stomach and is very cooling to the framework. This formula was made utilizing light coconut milk; however you can utilize any milk of your decision. Since I added some rosewater to the kheer, I chose to improve it with nectar rather than sugar. I like the smooth pleasantness of nectar with the rose flavor! For more details visit our site https://www.tashasartisanfoods.com/blog/sabudana-kheer/

Chocolate Orange Tart @ Tasha’s Artisan Foods

Chocolate Orange Tart – hands down the easiest tart I have ever made! A no-bake treat, so rich, creamy, and decadent that you won’t even notice its refined sugar-free and vegan! Let me tell you, my dear friends, make this NOW, you can always thank me later!

A new tart pan is all it took to inspire me to make this Chocolate Orange Tart! The need to use the pan pronto, before stacking it in the cabinet was so strong that I immediately made this one-night post-dinner. I didn’t follow any set recipe, just added some ingredients I had been wanting to use. And really it took me no time at all to put it all together!

This tart is a no-bake dessert, so it will work beautifully in summers too when we can’t stand to turn on the oven. The base is so simple..just oats, cocoa, walnuts and puffed rice. Combined with coconut oil and date syrup. You can make this gluten free too if you can get your hands on gluten-free oats. Any nuts would do, but I love the combination of chocolate with creamy sweet walnuts.

Now walnuts are a powerhouse of nutrition. They are rich in good fats as well as in Omega 3 fatty acids. They are excellent for heart and gut health. A good source of fiber, protein, iron, calcium and zinc, walnuts are a valuable addition to our daily diet. Make sure you store them in your refrigerator or freezer for better shelf life as they can get rancid fairly quickly at room temperature.

This Chocolate Orange Tart is full of healthy, nutritious, clean ingredients and tastes superb with its nutty base and smooth silky orange zested filling. This is a rich tart so a little piece goes a long way. Best to share with friends and family, I say!

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

Print Recipe

Chocolate Orange Tart

Servings: 8 personsAuthor: Natasha Minocha

Ingredients

Tart

1.5 cup Oats

1/2 cup Puffed rice

1/4 cup Walnuts

2 tbsp Cocoa powder

1/4 tsp Sea salt

3-4 tbsp Date syrup

1/4 cup Coconut oil, melted

Filling

1.5 cup Dairy free chocolate or Dark chocolate (70%)

1/2 cup Coconut milk I used light coconut milk as that's what I had on hand. You can use full fat

Zest of one full orange

1/4 tsp Sea salt

Instructions

Tart

Keep a 6-inch tart pan with removable base ready.

Combine oats, puffed rice, walnuts, cocoa powder in a food processor. Pulse till the mixture looks like semi-fine crumbs.

Add 3 tbsp of date syrup and the melted coconut oil. Pulse again till combined. You should get a sticky dough. Taste and adjust for sweetness.

Press evenly into the tart pan. Refrigerate.

Filling

Heat the coconut milk in a saucepan till it comes to a gentle simmer. Add the chocolate. Le it stand for a minute. Mix well till all chocolate is melted and is smooth and shiny.

Stir in the sea salt and the orange zest. Let the mixture cool for a few minutes before pouring into the prepared tart base. Refrigerate for 4-6 hours or overnight until the filling is completely set. Garnish with berries, mint leaves and more orange zest. Slice and serve. Enjoy! For more information of Chocolate Orange Tart visit here: https://www.tashasartisanfoods.com/blog/chocolate-orange-tart/

Make The Most Exquisite Vegan Lavender Chocolate Truffles! All Your Chocolate Cravings End Here

 

Make The Most Exquisite Vegan Lavender Chocolate Truffles! All Your Chocolate Cravings End Here

For years I was opposed to the flavor of lavender in food. To my senses the taste of lavender evoked the smell of bath oils and scented candles…relaxing but not appetizing. I’m not sure when it all changed but in recent years I absolutely love the flavor of floral lavender in sweets. Honey lavender ice cream from Carmela’s, Lavender Scones from Little Flower or Chocolate Lavender Truffles. Chocolate and lavender being one of the best combinations of course! If you haven’t tried it, you really must. Are you a fan of food seasoned with lavender? Just 3 ingredients and a little bit of your time… that’s all you need to make the most exquisite vegan Lavender Chocolate Truffles! All your chocolate cravings end here, I promise!

It's not an empty promise here. You can make the loveliest chocolates right in your kitchen. And the simplest to start with is truffles. You need to bear in mind that there's only one ratio: 2 parts chocolate and 1 part cream. Since this recipe has only three ingredients, it’s essential we use the best quality ones.

It's not a difficult job nowadays to procure excellent chocolate. Most supermarkets and online shops, international as well as domestic, carry wonderful products. I especially enjoy the Indian vegan brands on the market now. You can use any of the choices you choose. Cream is the other ingredient here. I just go with some of the local brands that are popular. Here, they work very well. I went dairy-free with coconut cream in this recipe, though. There is no coconut flavour at all, due to all the flavoured lavender.

With any flavouring of your choosing, you can play around. Add a little coffee, chai masala, pumpkin spice, some peanut or almond butter, maybe. You can roll them, dip them in chocolate or just eat them plain in cocoa powder, ground almonds/hazelnuts/pistachios. They are wealthy, decadent and completely irresistible! Great as a fuss-free dessert for entertaining or gifting purposes.

Lavender Chocolate Truffles

Just 3 ingredients & a little bit of your time... that's all you need to make the most exquisite vegan Lavender Chocolate Truffles! All your chocolate cravings end here, I promise!

Servings: 20 Truffles

Ingredients

200 gms Coconut Cream You can use regular cream too.

2 tbsp Dried Lavender

400 gms Dairy free chocolate or Dark chocolate (70%) chips room temperature

100 gms Dairy free chocolate or Dark chocolate (70%) chips melted, for coating 

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! For more information of Lavender Chocolate Truffles visit here : https://www.tashasartisanfoods.com/blog/lavender-chocolate-truffles/

Lavender Chocolate Truffles @ Tashasartisanfoods

 This is no empty promise. The loveliest chocolates can be made right in your kitchen. And truffles are the easiest to start with. There is just one ratio you need to keep in mind- 2 parts chocolate and 1 part cream. Since this recipe has only three ingredients, it’s important we use the best quality ones. 

Nowadays, procuring excellent chocolate is not a difficult task. Most of the supermarkets and online stores carry wonderful brands, international as well as domestic. I particularly enjoy the vegan Indian brands in the market now. You can use any of your choice. The other ingredient here is cream. I just go with any of the known local brands. They work very well here. In this recipe though, I went dairy free with coconut cream. Thanks to all the infused lavender, there is no coconut flavour at all.

Dried lavender is a delight! Its distinctive, soft floral notes brighten up any confection, like in these  Lavender & Lemon Madeleines and  Lavender Scones. Its wonderful for making infused waters, tea, salad dressings, jellies, icecreams…and with chocolate, it works like a charm! You can buy it easily online and if you’re in Delhi/Gurgaon area, do look up Mittal Teas in Sundar Nagar. They keep a stock of this too.

You can play around with any flavouring of your choice. Add some coffee, chai masala, pumpkin spice, maybe even some peanut or almond butter. You can roll them in cocoa powder, ground almonds/hazelnuts/pistachios, dip them in chocolate or just eat them plain. They are rich, decadent and absolutely irresistible! Perfect as fuss-free dessert when entertaining or for gifting.

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

Lavender Chocolate Truffles

Just 3 ingredients & a little bit of your time... that's all you need to make the most exquisite vegan Lavender Chocolate Truffles! All your chocolate cravings end here, I promise!

Servings: 20 Truffles

Author: Natasha Minocha

Ingredients

·         200 gms Coconut Cream You can use regular cream too.

·         2 tbsp Dried Lavender

·         400 gms Dairy free chocolate or Dark chocolate (70%) chips room temperature

·         100 gms Dairy free chocolate or Dark chocolate (70%) chips melted, for coating

Instructions

1.      Combine the cream and dried lavender in a small saucepan. On low heat, bring to a gentle simmer. Take off the heat immediately and let the mixture cool for 10-15 minutes. This helps the lavender get infused in the cream.

2.       Strain the lavender cream mixture. Make sure you get the last bit of cream out of the lavender. That's the good bit!

3.       Add the warm cream to 400gms of chocolate chips in a medium-size bowl. Gently stir till all chocolate is melted and is smooth and shiny.

4.       Transfer to a shallow bowl and refrigerate for 30-40 minutes. Using a small cookie scoop or a tablespoon, scoop out small balls.

5.       I like to refrigerate these for 10-15 minutes. Roll into smooth balls and refrigerate again for a few minutes.

6.       Dip into melted chocolate and refrigerate for a couple hours till completely set.

7.       Store in refrigerator. Enjoy!!

Lavender Chocolate Truffles

Just 3 ingredients & a little bit of your time… that’s all you need to make the most exquisite vegan Lavender Chocolate Truffles! All your chocolate cravings end here, I promise!

Course: Dessert

Keyword: chocolate, dairyfree, glutenfree, lavender, truffles, vegan

Servings: 20 Truffles

Author: Natasha Minocha

Ingredients

·         200 gms Coconut Cream You can use regular cream too.

·         2 tbsp Dried Lavender

·         400 gms Dark chocolate chips – dairyfree or 70% room temperature

·         100 gms Dark chocolate chips – dairyfree or 70% melted

Instructions

1.                   Combine the cream and dried lavender in a small saucepan. On low heat, bring to a gentle simmer. Take off the heat immediately and let the mixture cool for 10 -15 minutes. This process helps the lavender get infused in the cream.

2.       Strain the cream lavender mixture. Make sure you get the last bit of cream out of the lavender. That’s the good bit.

3.       Add the warm cream to the chocolate chips in a medium-size bowl. Gently stir till the chocolate is all melted and smooth.

4.       Pour the ganache into a shallow pan and refrigerate for 30-40 minutes. Use a small cookie scoop or a tablespoon to make balls. 

5.       I like to refrigerate the ganache balls for 10-15 minutes again. Roll into smooth balls. Refrigerate again for a few minutes. Dip in melted chocolate and refrigerate for a couple hours till completely set. 

6.       Store in the refrigerator. Enjoy! For more information of Lavender Chocolate Truffles visit here : https://www.tashasartisanfoods.com/blog/lavender-chocolate-truffles/

Make Sure Christmas Sparkles one fabulous creations new Bake book

Before using milk or white chocolate and a selection of candy bits or ice cream toppings, most of the chocolate bark recipes I've seen. Since sugar and artificial food colouring seem to be fairly high, I don't make a lot of it. I'm planning on making a few batches this year with these tweaks. Dark Chocolate Bark Recipe makes a perfect holiday present. In a gift box or on a Christmas plate for holiday gift giving, it is simple to make and looks festive. The Dark Chocolate Bark must be the easiest candy ever to make, hands down! Nothing special is required, just some great quality chocolate and a handful of your favourite toppings. This fuss-free recipe is perfect for gifts or a fast holiday treat!

A fabulous, foolproof recipe is the Dark Chocolate Bark. It's ready in no time with a few simple ingredients, nuts or some of your favourite toppings. It is so sweet, smooth and delicious! Dark, milk, white or a mix of these even some high-quality dairy-free chocolate would be fabulous here. You can use any chocolate you want. Sprinkle the chocolate with sea salt, chilli powder, or cinnamon!

How to Make Dark Chocolate Bark?

Now that I’ve talked your ear off about how versatile these are, here is what you need to do to make the Dark Chocolate Bark:

• For prep work, line a baking tray with parchment paper or Silpat. Then roughly chop cranberries and pistachios.
• Melt the dark chocolate – you can use either the double boiler method or microwave in 30-second increments. For the former method, place your chocolate in a heat proof bowl. Put that bowl atop a saucepan of how water and stir till the chocolate is melted.
• Once the chocolate is melted, pour it on the lined tray and spread evenly.
• If you’re adding white chocolate, melt and add a few dollops over the dark chocolate. Swirl it with a toothpick.
• Sprinkle the toppings all over the surface.
• Let the chocolate cool in the refrigerator for at least 2 hours, to set well. 

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on Instagram, Pinterest for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe! For more information visit here : https://www.tashasartisanfoods.com/blog/dark-chocolate-bark/

Warm the holiday with Pumpkin Bread Rolls @ Tasha’s Artisan Foods

 It's that season once more, folks! The times of downpour, shadings, pumpkins, and rolls! Wherever you turn you see pumpkin prepared merchandise of a wide range of shadings and shapes. Things being what they are, the reason is your supper move actually plain enhanced? Add a little pumpkin and these Easy Soft and Fluffy Pumpkin Dinner Rolls are really as fantastic as the title portrays them.

Thanks giving lovers will express gratitude toward us later for these simple strides for making pin-amazing pumpkin supper rolls.

You can make pillowy-delicate supper moves without any preparation. Yeast rolls by and large take a decent arrangement of time and practice to consummate, yet by utilizing the no-ply strategy of preparing batter the night prior to, a few stages are skipped. With these simple yet exact directions, you'll have a container of healthy, ameliorating pumpkin moves to warm any occasion table.

The yummy yeasty goodness that is a mark of natively constructed rolls (or bread) as a rule requires two separate meetings of ascending; during these occasions the yeast ages to make flavor. In any case, these meetings additionally make bread-production into an all-day issue.

Be that as it may, in this formula, rich yeasty flavor is created while you rest while the batter rests for the time being in the cooler. The yeast actually matures, yet at a more slow rate.

The pumpkin bread rolls are a visual delight, as you can tell from the photos. I felt I lassoed the moon when they came out of the oven. But their taste is no less. The pumpkin puree gives them a subtle sweetness and earthiness.

The pretty pumpkin tint adds a happy appearance, yet additionally adds potassium and nutrient A for a solid insusceptible framework. White entire wheat flour contains fiber and entire grain goodness. These moves rise well for an entire grain bread yet on the off chance that you need considerably more tallness, trade out a couple of tablespoons of entire wheat flour for generally useful.

Make up a bunch for a happy supper or give an entire crate to light up somebody's whole Christmas season. I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM , PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe! For more information visit here https://www.tashasartisanfoods.com/blog/pumpkin-bread-rolls/ 

Vegan Cinnamon Rolls

Craving some extra comfort? These warm, buttery, utterly divine Vegan Cinnamon Rolls will do just the trick! You can make these in a pinch and with plenty to share!

Ingredients

1 cup Almond Milk You can use any milk of your choice

1/4 cup Coconut Oil You can use any vegetable oil

1/4 cup Raw sugar You can use regular sugar

1.5 tsp Dried active yeast

2 cups Wholewheat flour You can use all purpose flour

1/4 tsp Baking powder

1/4 tsp Baking soda

1/4 tsp Salt

1/4 cup Wholewheat flour

Filling

1/4 cup Coconut oil, melted Yo can use butter here

1/3 cup Brown sugar

2-3 tsp Cinnamon powder

Glaze

1/3 cup Icing sugar

2-3 tbsp Almond milk You can use any milk

Instructions

Dough

Heat milk, oil, and sugar in a small saucepan. Don't let it come to a boil. Take off the heat and cool.

When this mixture is just warm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.

Whisk in the 2 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.

Now add in the extra 1/4 cup flour, baking powder, baking soda, and salt.

Mix well. The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 2 days.

Preheat your oven to 200 C. Keep a greased baking dish handy.

Sprinkle flour on your work surface and roll out the dough into a large rough rectangle. I like to keep the thickness around 1/8".

Brush liberally with coconut oil or butter. Sprinkle over the brown sugar evenly and the cinnamon powder.

Starting with a long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.

Cut into 1 -1.5" slices, place cut side down on your baking pan. Make sure there is some room between the rolls as they will expand.

Let the rolls rise for another 15-20 minutes. Bake for 20-25 minutes until they are golden brown on top.

Pour the glaze over the warm rolls. Let the glaze set, 5 -10 minutes and serve warm. Enjoy!

Glaze

Whisk the almond milk and icing sugar till thick and smooth,

Storing the cinnamon rolls

You can store the cinnamon rolls in the refrigerator for up to 3 days. Reheat in the microwave.

For more information of  Vegan cinnamon rolls visit here : https://www.tashasartisanfoods.com/blog/vegan-cinnamon-rolls/