Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: SWEETS AND DESSERTS

PHIRNI FALOODA TRIFLE

I was looking for unique ways to serve Falooda on the internet when this recipe from aaplemint.com caught my eye. The picture on that website was just too pretty and I could not resist trying it out myself. When I went through the list of ingredients I realised that I had everything except the khus syrup. Could not wait until our next trip to the Indian grocery store, so used green food colouring insted, hence the difference in the colour.

This is what you’ll need

Toned milk: 1 litre

Basmati rice: 3 heaped tbsp

Sugar: 4tbsp (adjust according to how sweet you like it)

Kewra essence: 1/2tsp

Sevaiya: 1 cup (cooked)

Cardamom powder: 1tsp

Almond slivers: To garnish

Let’s get cooking

1. Soak the rice for at least 3 hours. Grind coarsely with a little milk.

2. Add the ground rice, milk and sugar to a pan and let the mixture come to a boil. Cook until the mixture reduces to half and it thickens.

3. Add the cardamom powder and kewra essence. Mix well and let it cool and set in the fridge for a few hours.

4. Divide the cooked sevaiya into two equal portions and soak one half in rose syrup and the other in khus syrup for at least 2 hours.

5. To assemble the phirni falooda, put a layer of the phirni in a tall glass, top it with the rose sevaiya. Add another layer of the phirni and top with the khus sevaiya. Continue preparing the rest of the glasses in a similar manner.

6. Garnish with almond slivers and serve chilled.

Approximate preparation and cooking time: 35 minutes (excluding soaking time)

Serves: 4

MANGALOREAN CASHEW MACAROONS

I remember right from the time I was a kid, anyone coming from Mangalore always brought the famous City Bakery Cashew Macaroons with them of course among many other Mangalorean delicacies. They were so addictive that it was almost impossible to stop with just one! Every time I am in Mangalore I make sure I don’t miss out on the City Bakery Macaroons. I have no clue why I thought of them all of a sudden today and while browsing the net found a couple of sites which had a recipe for Mangalorean Cashew Macaroons. Finally chose the recipe from  mangaloreancuisine.blogspot.co.in. Never realised that these could be so easy to make with not many ingredients required either. My first attempt at making them And boy was I pleased the way they turned out…..Perfect!!!

This is what you’ll need

Egg white: 1 (at room temperature)

Finely powdered sugar: 1 cup

Unsalted cashew nuts: 1 and a 1/4 cup

Cardamom powder: 1/4 to 1/2tsp

Baking powder: 1/4tsp

Let’s get cooking

1. Chop the cashew nuts coarsely.

2. Pre heat the oven at 120 deg C

3. Separate the egg white from the yellow making sure there are no traces of egg yolk.

4. In a mixing bowl beat the egg white stiff, so as to form peaks. The peaks should be stiff enough so as to not drop.

5. Add the powdered sugar to the egg white, little at a time beating well. Continue till all the sugar is used up.

6. Beat in the cardamom powder.

7. Gently fold in the chopped cashew nuts.

8. Line a baking tray with parchment paper and drop spoonfuls (approximately 1tbsp) of the mixture.

9. Try and use the same amount in each spoonful. The shape does not matter.

10. Place the tray in the lower rack of the oven and bake for 20 to 25 minutes.

11. Remove once done and cool them.

12. Store in an air tight container.

Approximate preparation and cooking time: 45 minutes

Makes approximately 12-15 macaroons.

NO BAKE NUTTY BISCUIT CAKE

This no bake nutty chocolate biscuit cake looked really tempting when I saw pictures of it on the litebite.in blog by Sangeeta. Browsed throw the recipe and it was just so easy to make that I could not resist making it! Turned out really good. Serve it with a dollop of ice cream and chocolate sauce (if you are an absolute chocoholic) to make a quick dessert!!

This is what you’ll need

Digestive biscuits: 12 ( I used McVities)

Toasted nuts: 1 cup

Cocoa powder: 1/4 cup

Oil: 2tbsp

Honey: 1tbsp

Water: 4tbsp

Let’s get cooking

1. Dry roast nuts of your choice for a few minutes and crush lightly. I used walnuts, cashew nuts and pistachios.

2. Crumble the biscuits to small pieces

3. Heat the oil in a pan and add the cocoa powder. Mix well to form a syrup and turn off the flame.

4. Pour in the honey.

5. Pour the cocoa syrup in the nut/biscuit mixture add the water little by little making a hard dough.

6. Grease a small bread tin and line it with parchment paper. Leave enough paper outside the tin.

7. Pour the cookie dough into the tin and smoothen with a butter knife or use your hands.

8. Refrigerate for 3 to 4 hours.

9. Remove and cut into slice and serve.

Approximate preparation and cooking time: 15 minutes (excluding refrigeration time)

Serves: 4

* This cake takes the shape of any mould, you can set it in a flat dish too and cut it into square bites.

* Add water little at a time, though the original recipe called for 1 tbsp of water, I had to add more as the mixture was too thick.

* The best thing about this recipe, according to Sangeeta  (and I agree) is that you can almost never get it wrong. If the mixture becomes too thin, add a couple more digestive biscuits and if it is too thick add a little more water!

 

SINDHI BORI KUTTI (WHEAT FLOUR SWEET)

I have grown up eating home made popular sindhi dishes cooked by my Sindhi neighbour.  When I started cooking sindhi dishes myself I used to repeatedly ask her for the recipe in detail and Pushididi never lost her patience explaining them to me. Another one of my favourite dishes was this Bori Kutti. Everytime my amma prepared fresh ghee I remember relishing hot phulkas with fresh ghee and sugar. This dish is similar only difference being that everything is mixed into one dish.Why it is called Kutti will always remain a mystery!! The only Kutti I knew was in Konkani which meant a knock on the head :O. A great snack that goes well with Sindhi Papad.

This is what you’ll need

Wheat flour: 1 cup

Water: As required (to knead the flour)

Sugar: 3-4 tbsp

Ghee: 1tbsp

Oil: To fry the rotis

Salt: A pinch

Let’s get cooking

1. Mix the flour along with a pinch of salt in a bowl.

2. Add the required amount of water and knead to a stiff dough.

3. Roll into thick parathas and keep aside.

4. Heat a tawa and fry the parathas using oil until done and brown on both sides.

5. Once cool, roughly tear the paratha into pieces and grind in a mixer.

6. Remove this into a bowl. Add the sugar and mix well.

7. Heat the ghee and pour over this roti/sugar mixture.

8. Serve hot along with papad.

Approximate preparation and cooking time: 30 minutes

Serves: 2-3

ORANGE DELIGHT

Another dessert from the milkmaid India website was this Orange Delight. With a smooth mousse texture and distinct orange flavour this is an easy dessert to prepare.

This is what you’ll need

Orange juice: 3 cups

Gelatine: 3tbsp

Cream: 2 cups

Milkmaid: 1 tin (400gms)

Orange slices: To garnish

Let’s get cooking

1. Mix the gelatine with 1/2 a glass of orange juice and mix well.

2. Add the rest of the orange juice and place this pan into a bigger pan of boiling water to disslove the gelatine. Stir continuously.

3. Once the gelatine has dissolved, remove and keep aside.

4. In another bowl add the cream and mix well until smooth and creamy.

5. Add the milkmaid and mix again.

6. Pour in the orange juice and mix well.

7. Pour into dessert bowls and let keep in the refrigerator to set.

8. Once set (around half an hour) decorate with a dollop of whipped cream and a slice of orange. Serve chilled.

Approximate preparation and cooking time: 10 minutes (excluding time taken for setting)

Serves: 8

 

MARSHMALLOW FLOWER CUPCAKES

Much as I have been wanting to make fancy cupcakes, I have never mustered up the courage to make them with butter cream icing. Well not just yet 😉 While trying to find an easy idea for flower cupcakes, I came across this video on you tube (SweetEmelyne’s)that used Marshmallows. The flower cupcakes looked so pretty and the technique was too simple for me to resist making them. The kids absolutely loved them and thought they looked really pretty too!

This is what you’ll need

For the cupcakes

Self raising flour: 110gms

Butter: 110gms (softened)

Sugar: 110gms

Eggs: 2

Milk: 1 and 1/2tbsp

Vanilla essence: 1tsp

Mini Marshmallows: Around 18-20 for each cupcake (cut diagonally)

Coloured sprinkles: Colours of your choice

Edible pearls: To garnish

For the Butter cream icing

Softened butter: 100gms

Icing sugar: 200gms

Vanilla essence: 1/2tsp

Let’s get cooking

1. Prepare a cupcake tin, lining it with cupcake cases. Pre heat the oven to 180 deg C.

2. Cream the butter and sugar together in a bowl.

3. Beat in the eggs one at a time and whisk well.

4. Stir in the vanilla essence.

5. Fold in the flour gradually and add the milk so that the mixture has a pouring consistency.

6. Spoon the mixture into the paper cases, filling them up to the halfway mark.

7. Bake in the pre heated oven for 15 to 20 minutes, until nicely browned on the top. Check for doneness with a skewer. It should come out clean.

8. Cool on a wire rack for around 10 minutes.

9. Prepare the butter cream icing by sifting the icing sugar into the softened butter. Cream until smooth and add the vanilla essence.

10. Spread a tablespoon of the icing on top of the cooled cupcakes.

11. Roll the diagonally cut marshmallows into the coloured sprinkles (press the sticky side of the marshmallows to get the colour of the sprinkles) and neatly arrange them on the butter cream icing, until the entire top is covered.

12. Decorate with edible pearls in the centre and serve.

Approximate preparation and cooking time: 1 hour

Makes: 12

* You can use any basic cupcake recipe.

FRUIT CAKE (EGGLESS)

I have always wanted to try and make Christmas Cake at home and was on the look out for an easy eggless recipe for it. Finally managed to find one on the Milkmaid India site. It was very easy to make and turned out as they said really moist and delicious! So what if it wasn’t Christmas, it was kids half term holiday demand!

This is what you’ll need

Flour (maida): 200gms

Baking powder: 1tsp

Bicarbonate of Soda: 1tsp

Cinnamon powder: 1/2tsp

Mixed dry fruits and nuts: 1 and a 1/2cups

Butter: 100gms

Milkmaid: 1 tin

Soda: 150ml

Sugar: 1/2 cup

Warm water: 1/3 cup

Let’s get cooking

1. Prepare the sugar syrup by caramelising the sugar first.

2. Melt the sugar in a pan, until it changes colour to dark brown. Add the water and mix well to form the syrup. Remove and keep aside.

3. Add a tablespoon of flour to the dry fruit and nuts, mix and keep aside.

4. Sieve the maida, baking powder, bicarbonate of soda and cinnamon powder.

5. In another bowl cream the butter (should be at room temperature) Add the milkmaid and mix well gently.

6. Fold the flour mixture into the butter/milkmaid along with the soda and sugar syrup alternating between the three. Mix gently to a smooth consistency.

7. Add the dry fruits and mix well.

8. Pour into a greased baking dish and bake at 180deg C for an hour or until done.

Approximate preparation and cooking time: 1hr 20 minutes

Serves: 4-6

* The original recipe also called for nutmeg powder which I omitted.

* The recipe said bake for an hour, but when I checked mine within 40 to 45 minutes, it was well done.

 

OATS FUDGE BROWNIES (EGGLESS)

I found this recipe on Sharmispassions.com, and on reading it in detail also checked out sunita’s world, which was where the recipe was initially adapted from. I followed the sunita’s world recipe mostly, though added a few walnuts as suggested in sharmispassions. The recipe turned out good. Even before I knew the brownies were ready.

This is what you’ll need

Wheat flour: 1 1/2cups

Oats: 3/4cups

Walnuts: 3tbsp (chopped)

Unsweetened cocoa powder: 2tbsp

Baking powder: 1tsp

Chocolate: 150gms (melted to make a chocolate sauce)

Dark brown sugar: 4tbsp

Milk: 2 cups

Oil: 5tbsp

Let’s get cooking

1. Pre heat the oven at 180deg C and keep a square baking tin lined with foil ready.

2. Mix the wheat flour, oats, cocoa powder and baking powder together in a bowl.

3. In another bowl, whisk together the sugar, milk, oil and mix until the sugar dissolves.

4. Make a well in the centre of the wheat flour mixture and fold in the milk mixture slowly. Make sure no lumps are formed.

5. Add the melted chocolate and the walnuts bits. Mix gently.

6. Pour this into the lined baking tin and bake for 30 minutes or until done. (Check doneness with a toothpick)

7. When done, cool completely and cut into squares and they are ready!!

Approximate preparation and cooking time: 40 minutes

Makes 16 brownies

 

 

 

 

 

RAVA LADOO (SEMOLINA SWEET)

My amma’s perfect recipe for Rava Ladoo. To me this ladoo is one of the easiest Indian sweets to make and it being Diwali, I couldn’t think of another quicker preparation to start off with! So Happy Diwali everyone.

This is what you’ll need

Rava: 2 cups

Sugar: 1½ cups

Water: ½ cup

Coconut: ½ (optional)

Ghee: ½ cup

Cardamom powder: 1tsp

Saffron: Few strands

Cashew nut bits: 1-2tbsp

Let’s get cooking

1. Heat the ghee in a broad pan.

2. Add the rava, and fry till it smells good.

3. Add the coconut and cashew nut bits. Fry for 2 more minutes.

4. Sprinkle the cardamom powder and keep this mixture aside.

5. Prepare the sugar syrup adding the sugar and ½ cup water. Boil to one thread consistency. (takes around 5-7 minutes)

6. Add the saffron strands to this along with the rava coconut mixture. Mix lightly.

7. Let it stand until the syrup is completely absorbed. (approximately 10-15 minutes)

8. When cool, make ladoos and store.

Approximate preparation and cooking time: 35 minutes

Makes approximately 15 medium sized ladoos.

* I did not use coconut.

* You can add raisins when making the ladoos. If you do use raisins, they should be added along with the cashew nut bits.

CHOCOLATE BREAD DUMPLINGS

I remember having bookmarked this recipe from kitchenequations.com as soon as I saw it posted in a food group on Facebook. When my older son suddenly had the urge of eating something chocolatey almost as soon as he thought of it I couldn’t think of a better dessert to try out. It turned out really good. I altered the recipe with whatever ingredients I had at home and my son thought it was a good idea to eat it with custard and he did just that!

This is what you’ll need

For the dumplings

Bread: 4 slices (few day old bread works just right)

Cashew nut bits: 1tbsp

Bread crumbs: For coating

Icing sugar: For dusting

Oil for frying

For the sugar syrup

Sugar: 4tbsp

Water: 1/4cup

For the chocolate sauce

Unsweetned cocoa powder: 1tbsp

Sugar: 3tbsp

Water: 1/4 cup

Cornflour: 1tsp

Let’s get cooking

1. Prepare the sugar syrup with the ingredients listed under sugar syrup. Once the sugar dissolves and the mixture comes to a boil remove from flame and keep aside.

2. Prepare the chocolate sauce by mixing all the ingredients except cornflour in a pan. Bring mixture comes to a boil. Add the cornflour mixing well taking care that no lumps are formed. Let the sauce thicken. Keep aside.

3. Roughly tear the bread slices into pieces. Mix the cashew nut bits and the sugar syrup. Knead well to a dough. If too dry add a little water.

4. Shape into small dumplings, coat with breadcrumbs and deep fry until golden brown.

5. Serve pouring chocolate sauce over them and drizzle with icing sugar.

Approximate preparation and cooking time: 15 minutes

Serves: 3-4

* This can be made with brown bread too, though I used white bread.

 

 

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