Here’s a Foolproof Way to Prep Mashed Potatoes So They Reheat Perfectly Soft

 Many people make mashed potatoes the day of so they can avoid that stiff, stodgy texture you get from reheating the spud side dish the day after you make it. It’s understandable, as it’s one of the most popular recipes on the table. However, I’ve got a simple hack that will let you cook your mashed potatoes ahead of time and prevent any dry taters from hitting the table. 

Once your mashed potatoes are made to your liking, transfer them into an oven- and/or microwave-safe bowl  and allow them to cool to room temperature. Then add enough heavy cream to just cover the surface of the mashed potatoes, cover the dish with aluminum foil, and refrigerate. This allows some of the heavy cream to soak into the potatoes, saturating them with extra liquid. The next morning there should still be a thin layer of cream left that will add even more fat and moisture while reheating. 

For reheating, you can go one of two ways. If you have an unoccupied oven, preheat it to 300°F and place the covered dish of mashed potatoes inside. Leave it for an hour, stirring halfway through. The gentle reheating process ensures there will be no stodgy, sad potatoes on the table. Or, if you’re in a rush, remove the foil, cover the dish with a damp paper towel, and microwave the potatoes in one-minute intervals, stirring between each minute. 

Once you’ve done this potato trick, you’ll never go back to cooking spuds the same day. Follow the “do less” mentality and enjoy a glass of something on the other side of the kitchen island.  

 

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Creamy Dip without sour cream

   

Labneh (also known as labane, lebni, labne, or lebnah) is made by straining yogurt even more than Greek yogurt, which results in a thick, spreadable consistency. It’s so dense and creamy that it’s often referred to as “yogurt cheese.” It can be made from cow, goat, or sheep’s milk.

How to Make Everything Bagel Dip with Labneh

1. Make the dip. In a medium bowl, mix 1 (16-ounce) container of labneh with 2 tablespoons of your favorite everything bagel seasoning and 2 tablespoons of minced chives until combined. Season to taste with kosher salt. 
2. Garnish and serve. Spread the seasoned labneh mixture evenly over a serving platter or shallow bowl. Sprinkle with an additional 2 teaspoons of everything bagel seasoning and 1 tablespoon minced chives. Drizzle with 1 1/2 tablespoons extra-virgin olive oil and serve with bagel chips or fresh vegetables. 

3 Tips for Making Labneh Dip

• Don’t oversalt the dip. Labneh is seasoned with salt during the straining process to help draw out moisture; however, the salt level in labneh varies. Season your labneh to taste, depending on the type of labneh you purchase and the dip you are making. Everything bagel seasoning often contains a generous amount of salt, so for this version you probably won’t need much additional salt. 
• You can thin it out. If your labneh is too thick, add a little water, a teaspoon at a time, until you reach the desired consistency (but remember the thicker consistency is what makes it so special, so don’t add too much).
• Use it for more than just dipping. Use any leftover dip to spread on a toasted bagel for breakfast, a cucumber and lox sandwich, or a tomato sandwich. 

 

 

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Dry-fruit cake without baking !

 Ingredients and Prep

Melt 60 gm butter in a pan, once butter melts, add

Milk 300 ml add

Cocoa pdr 60 gm, sieve it , whisk well, once well mixed add

Sugar 100 gm, mix well, once it boils remove and keep it aside

In a blender add

Cashews 50 gm

Walnuts 50 gm 

Raisins  50 gm, blend to a coarse powder

In  a bowl, break 400 gm biscuits with your hand, and powder it, mix the dry fruits well

Add the milk mixture, mix well

Spread it in a pan lined with butter paper all around

in a double boiler melt 180 gm white chocolate OR melt in microwave

Once melted add veg oil 20 ml, mix well

Chop 50 gm dried apricots, add to the chocolate mixture, mix well

 Add Cranberries dried 50 gm mix well pour this mixture over the prepared base, spread evenly

Cool it and once set cut into pieces and serve.

 

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Coconut-dates rolls

  

Ingredients

14 large soft Medjool dates, pitted 

2 tbsp / 30 gm raw cashew butter

2 tbsp/ 30 gm coconut oil @ room temperature

 vanilla essence

sea salt a pinch

cashews 1/4 cup / 28 gm finely chopped

desiccated coconut for rolling 

 

Preparations

Place dates, cashew butter, coconut oil, and salt in the bowl of a food processor and pulse until smooth and mixture starts to come into a ball. Stir in chopped cashews and place in fridge to firm for 10 minutes.

Using lightly greased hands roll date mixture into a long rope and cut into bite sized pieces. Place shredded coconut in a shallow dish and roll each date log completely in the coconut. Serve immediately or place in fridge to firm and enjoyed chilled.

Date rolls with keep in an airtight container in the fridge for at least 2 weeks.

 

 

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Coconut Rava Ladoo

 Ingredients

ghee 2 tbsp

 rava/ suji  1 cup

desiccated coconut 1 cup

sugar/ jaggery 3/4 cup

cardamom pdr 1/2 tsp 

To Fry Nuts:

ghee 1 tbsp

almonds chopped 1-2 tbsp

cashew nuts chopped 1-2 tbsp 

To Make Ladoos:

lukewarm milk 1/4 cup or as needed 

Instructions

Add 2 Tablespoon of ghee and roast semolina in a wide pan over medium heat with constant stirring till it starts leaving a nice aroma.

Turn off the heat and transfer semolina to a large bowl and let it cool down.

To this, add desiccated coconut, sugar and cardamom powder and mix well.

In a pan, add a tablespoon of ghee and fry the nuts over medium heat till cashews turn light brown.

Now add roasted nuts to the semolina mixture and mix well.

Add a few tablespoons of lukewarm milk to the semolina mixture and combine.

Take a portion of the mix in your hand and press with your fingers together to form a ball.

Follow same procedure to make all balls.

Set aside for a few minutes and serve or store in an airtight container.

Notes

Do not roast semolina/rava on high heat as it will get easily burnt. 

If using fresh coconut, dry roast in a pan and then add.

You can increase the amount of sugar if you want it sweeter. Here, I have used rava and sugar in 1:3/4 ratio, make it 1:1 to increase sweetness.

You can add more milk while shaping the ladoos if you feel the ladoos are too dry and they do not hold together.

You can substitute milk with ghee while forming the ladoo shape. This gives more flavour and aroma but it will be high in calories. 

 You can also include raisins and any other nuts of your choice.

Using ghee the ladoo can last longer, as using milk, you'll have to store in the fridge after a day, especially if you're living in a warm place. Use ghee as needed to make the ladoo. 

 

 

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Ricotta Cheese Kesar Peda

  

Ingredients

ricotta cheese 400 gm 

milk pdr 1 cup

ghee 2 tbsp

sugar 10 tbsp/ as per taste

milk 2 tbsp

few saffron strands 

cardamom pdr 1/4 tsp 

 

Preparation

In a small bowl, soak the saffron strands in two tbsp of warm milk. Set it aside. Take ghee in a heavy-bottomed pan, preferably a non-stick pan, and heat ghee on medium-low heat. Add ricotta cheese. I have used homemade ricotta cheese, but you can use the store-bought ricotta cheese. Mix well to combine, and cook the mixture on low heat. Stir the mixture frequently to prevent the ricotta cheese from burning and sticking to the bottom of the pan. Soon, ricotta cheese will release moisture, and the mixture will become thinner and very moist. Continue cooking and stirring until most moisture evaporates from the ricotta cheese. At this point, the cheese will become like a thick and creamy dough ball. It will take about 8-10 minutes. If using store-bought ricotta cheese, it may take longer. Now add sugar, milk powder, and saffron-soaked milk. Mix well to combine, and continue cooking. Make sure to stir the mixture more frequently. Once everything is well combined, taste the mixture and add more sugar if needed. Continue cooking until the mixture becomes thick and becomes like a big mass, about 8-10 minutes. To check the right consistency of the mixture, take a small portion and make a ball. If it is smooth, forms a ball, and does not stick to your palm, it is done. If it sticks to your palm and does not form a ball, continue cooking it further. Once you get the mixture to the right consistency, add cardamom powder. Mix well and turn off the heat.

Transfer the Peda mixture onto the plate and spread. Do not let it cool completely. When it's still warm but cool enough to handle, scoop it with a spoon and roll it into a ball. Shape and decorate the Peda as you desire. For the smooth edges, grease your palm with ghee and then roll the mixture into Peda If there are some cracks on the sides of the Peda, that is perfectly fine. Ricotta Cheese Peda will still be tender and melt in the mouth. You can use a candy mold, a cookie shape disc, or simply a fork to decorate Milk Peda.  

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Ricotta Cheese Barfi

  

Ingredients 

ghee  3 tbsp

full-fat ricotta cheese 475 gm

sugar 1 cup/ 200 gm 

full-fat milk pdr 1 1/2 cups / 185 gm

milk 2 tbsp 

cardamom pdr 1/2 tsp

chopped nuts 

• 
  

Instructions 

Grease a square or rectangular pan with ghee and set aside.

Heat ghee in a heavy-bottomed pan, preferably a non-stick pan. Instead of ghee, you can also use unsalted butter.

Add ricotta cheese. Mix well to combine, and cook the mixture on low-medium heat.

Stir the mixture frequently to prevent the ricotta cheese from burning and sticking to the bottom of the pan.

Soon, ricotta cheese will release moisture, and the mixture will become thinner and moist. It will take about 8-10 minutes.

Now add sugar and cardamom powder. Mix well to combine, and continue cooking, ensuring to stir the mixture more frequently.

After adding sugar, the mixture will become thinner. Once the sugar is mixed, add milk powder and milk.

Stir well and continue to cook the mixture. You will need to stir the mixture very well and continuously to prevent the formation of milk powder lumps.

Once everything is well combined, taste the mixture and add more sugar if needed. Stir the mixture frequently on low-medium heat.

Continue cooking the Burfi mixture until it becomes thicker, leaves the sides of the pan, and moves like one big lump.

The mixture should be moist at this point but not wet, and no liquid bubbles should form.

Once the mixture reaches the right consistency, turn off the heat. Pour the Burfi mixture into a prepared pan.

Spread the mixture evenly in the pan with the spatula and press it tightly, keeping at least one inch of thickness.

With the spatula or the back of the spoon, smooth the top of the mixture and then sprinkle chopped pistachios on top.

Let the Ricotta Cheese Burfi cool down completely. Then, cut it into the desired shape and size.

Serve the Burfi immediately or refrigerate it in an air-tight container for 8-10 days.

 

 

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