Tag Archives: dessert

CHURROS

During my holiday to Bombay this time, I visited this Spanish dessert joint with friends and tried out their speciality called Churros for the first time. The first look of it reminded me of chakli/ muruku. The taste however was completely different. In fact I enjoyed it so much that I could not resist trying to make it at home.  Found a recipe for it on www.desifiesta.com and it was so very easy to make. Ideally you use a piping bag with a star nozzle to pipe out the churros, but I did not have that, so used a murku press which works just as well, except for the thickness.

churros

This is what you’ll need

For the Churros

All purpose flour: 1 cup

Water: 1 cup

Sugar: 2 1/2 tbsp

Oil: 2tbsp

Salt: 1/2tsp

Oil: For frying

For the sugar coating

Fine sugar: 1/4 cup

Cinnamon powder: 1tsp

Let’s get cooking

1. Bring the water to a boil in a sauce pan. Turn off the flame and keep aside.

2. Add the flour, sugar, oil and salt to the water when it is still hot and using a spoon mix it well until it forms a soft dough.

3. Place this dough into the piping bag or the murku press (which is what I used) and press out the dough into the hot oil. Cook until nicely brown.

4. Drain on a kitchen towel and keep aside.

5. Prepare the sugar coating by mixing the sugar and cinnamon powder.

6. Roll the fried churros in the sugar mixture until well coated.

7. Serve warm on it’s own or with chocolate sauce.

churros1

Approximate preparation and cooking time: 20 minutes

Serves: 2 to 3

churros3

 

 

 

 

MANGO PHIRNI

What better way to start the Mango season that with this unique mango dessert that I found on chefandherkitchen.com. It was an easy recipe and everybody at home absolutely loved it!

Mango phirni3

This is what you’ll need

Full Cream Milk: 3/4 cup
Alphonso or Kesar mango: 1 (ripe)
Basmati Rice: 3 tbsp
Condensed Milk:1/3 cup
Cardamom powder: 1/2tsp
Mango pieces/ almond or pistachio slivers: To garnish
Let’s get cooking
1. Peel, cut the mango into pieces and grind it to a smooth puree. Reserve few mango pieces for garnish.
2. Soak basmati rice in water for half an hour. Drain the rice and grind to a coarse paste. Do not grind it very smooth a coarse paste works best in giving a nice texture to the dessert.
3. Heat the milk in a thick bottomed pan, simmer when it comes to a boil.  Slowly add the rice mixture and stir continuously until it forms a thick mixture. It takes approximately 8-10 mins. Stir the mixture constantly, to avoid lumps from forming. Add the condensed milk and continue cooking for another few minutes. Check the sweetness of the mixture, if you want more sweetness adjust it by adding more sugar or condensed milk at this stage.
4. Add cardamom powder and mix well. Once the mixture is thick turn off the stove.
5. Divide the mixture into two parts and add mango puree (reserve some mango puree) to one portion and mix it nicely.
6. Take 5-6 medium sized glasses or glass bowls and start layering. First add a tbsp of mango puree in all the bowls.Then add 2 ladles(6-7 tbsp) of white phirni in all the bowls. Once you finish filling the mixture in all the bowls,start with the bowl which you poured first and gently add 2 ladles of mango phirni taking care that the mixture will not mix up with the white portion as we want the layers to be seen separately.
7. Garnish with chopped mangoes,slivered/flaked almonds,pistachios.
8. Allow them to cool and keep in refrigerator for 3-4 hrs and serve chilled.

Mango phirni1
Approximate preparation and cooking time: 40 minutes
Serves: 4-5
mango phirni

 

RED VELVET CAKE WITH CREAM CHEESE FROSTING

When I was growing up the variety of cakes were so different. I guess with innovations there are always newer varieties. This Red Velvet cake seemed to have gain popularity on the past few years and I had seen a lot of recipes on it. Somehow never thought of making it, until a few weeks back when speaking to a friend the topic about Red Velvet cake came up and I decided to try it out. The recipe I followed was from sailusfood.com. Though her recipe asked for 3 cake tins, I made a double layered cake. Had to make do with the 2 cake tins that I had.

rvc

This is what you’ll need

For the cake

All purpose flour: 2 1/2 cups

Baking powder: 1tsp

Baking soda: 1tsp

Salt: 3/4tsp

Cocoa powder: 2 tbsps (unsweetened)

Eggs: 2

Buttermilk: 3/4cup

Sugar: 1 and 1/2 cups

Vegetable oil: 3/4 cup

Instant coffee powder: 1 and 1/2 tbsp mixed in 1/2 cup hot water

Vanilla essence: 1 and 1/2 tsps

Vinegar: 1 tsp

Red food colouring: 2 to 3 tbsps ( varies depending on the brand

For the cream cheese frosting

Cream cheese: 225 gms (I use Philadelphia brand)

Butter: 1/2 cup

Powdered sugar: 2 and a 1/2 cups, sieved

Vanilla essence: 1 tsp

Let’s get cooking

1. Preheat oven to 170 C. Grease and dust two 8″ round cake pans.

2. Sift the flour, salt, baking powder, 1/2 tsp baking soda and cocoa powder. Keep aside.

3. In a small bowl, lightly beat the eggs and add the butter milk and mix. Keep aside.

4. In a large bowl, add the oil, sugar and beat for 3 to 4 minutes until well combined. Add the vanilla essence, egg-buttermilk mixture, red food colouring and coffee mixture. Mix until well combined.

5. Slowly add the flour, about 1/3 cup at a time and mix to combine. Do not overbeat. Repeat till all the flour is blended into the batter.

6. Mix 1/2 tsp of baking soda with a tsp of distilled vinegar and as it bubbles, add it to the cake batter and mix. Immediately pour the cake batter into the prepared pans.

7. The batter should fill only half the pan and not more since the cake with rise on baking.

8. Bake in pre-heated oven at 170 C for 40 to 45 minutes or until done. Check from 35 minutes onwards. Cool the cakes and then invert each onto a plate, then invert again on the right side of cake onto a cooling rack. Allow the cakes to cool to room temperature.

9. To prepare the frosting, in a large bowl, beat cream cheese and butter for 3 minutes with an electric mixture. Add the vanilla and mix. Add sieved powdered sugar a little at a time and beat until frosting is light and fluffy approximately 4-5 minutes.

10. To assemble the cake, place one cake layer on a cake plate, level the cake and spread some of the frosting on top. Place another cake layer over it and level the cake. Spread a layer of the frosting on top. Level the frosting on top. You can frost the sides with the remaining frosting.

Approximate preparation and cooking time: 1 hour 10 minutes

Serves: 6-8

DOODHPAK (SWEET RICE PUDDING)

Every time I ask my son what dessert he would like to eat it’s always “Amma Doodhpak”! He absolutely loves it!

This is what you’ll need

Basmati rice: 1/2 cup

Milk: 2 cups

Condensed milk: 1/2 tin

Saffron: Few strands dissolved in 2tsp of warm milk

Cardamom powder: 1/2tsp

Cashew nuts and Raisins: Few (My son doesn’t like raisins, so I used only cahsew nuts)

Let’s get cooking

1. Clean and wash the rice well. Roast the cashew nuts and raisins in a tsp of ghee and keep aside.

2. Drop it into a pan along with the milk and once it comes to a boil, lower the flame and let the rice cook until done. Stir at regular intervals.

3. Once  done add the condensed milk, saffron and cardamom powder. Mix well and boil once.

4. Garnish with the nuts and serve warm or cold.

Approximate preparation time: 45 minutes

Serves: 3-4

* If you like it sweeter, add more condensed milk.

 

 

COFFEE WALNUT ICE CREAM

With so many food groups on Facebook, there is always something unique being posted and a few weeks back I had seen a few posts on how to make ice cream with 3 ingredients!! Though I am not a great fan of ice creams I was very curious to try out this quick method. Having a weakness for both coffee and walnuts, I decided to try out Coffee Walnut Ice cream. Turned out really good and had a creamy texture. I adapted the recipe from Nigella Lawson’s recipe. Having figured out this quick method, I just might try my hand at other flavours too!!! 🙂

This is what you’ll need

Condensed milk: 175ml

Double cream or whipping cream: 300ml

Instant coffee powder: 2 to 3tbsp dissolved in 2 to 3 tbsp of warm water (depending on how strong you like the coffee flavour. I used 3 but then I like my coffee!!!)

Chopped walnuts: 1 cup

Let’s get cooking

1. Pour the condensed milk in a bowl.

2. Add the coffee mixture to it and mix until well blended.

3. Add the whipped cream and beat the mixture until it thickens and forms soft peaks.

4. Gently mix in the walnuts.

5. Pour into an ice cream tub and freeze until it sets.

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

Serves: 6 to 8

 

 

EGGLESS TUTTI FRUTTI CAKE

The kids had been asking me to bake a cake since a long time now, but somehow never got around to. Today was a quiet weekend and since there was no cooking to be done, it seemed the perfect day to try out this Eggless Tutti Frutti Cake that I had bookmarked from www.chefandherkitchen.com website. Thanks Prathibha for this recipe that the kids absolutely relished!

This is what you’ll need

All purpose flour (Maida): 1 1/2 cup

Castor sugar: 3/4 cup

Yoghurt: 1 cup (beaten)

Tutti Frutti: 1/3 cup

Oil: 1/2 cup

Baking powder: 1 1/4tsp

Baking soda: 1/2tsp

Vanilla essence: 2tsp

Milk: 1tsp (to brush the cake)

Maida: 2tsp (to coat the tutti frutti)

Salt: A pinch

Let’s get cooking

1. Grease and dust a cake tin (8″ round or 4*7 rectangular tin) with oil and flour. Keep aside.

2. Pre heat the oven at 200 deg C for 10 to 12 minutes.

3. Sieve the flour a couple of times.

4. In a bowl whisk the yoghurt until smooth and add the sugar to it. Beat it for 2 to 3 minutes.

5. Add the baking powder and baking soda to the yoghurt mixture. Mix well and let it stay for 2 to 3 minutes until the mixture becomes frothy and you see bubbles forming.

6. Add the vanilla essence and oil. Mix gently.

7. Fold in the flour little at a time and mix gently to get a smooth dropping consistency.

8. In a bowl mix the tutti frutti with the flour to prevent it from sticking to the bottom of the tin.

9. Add this to the cake mixture and mix well again.

10. Pour the prepared mixture into the greased cake tin and keep ready.

11. Reduce the temperature to 180deg C and bake for 35 to 40 minutes or until the cake is done. Check for doneness by passing a toothpick into the centre of the cake if it comes out clean it is done.

12. Remove from the oven, brush with milk and bake for another couple of minutes.

13. Remove from the oven and let the cake cool completely.

14. Cut into slices and serve.

Approximate preparation and cooking time: 1 hour

Serves: 6-8

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

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

 

WATERMELON PIZZA

This idea for a healthy fruity pizza came to my mind out of the blues. I thought it would make a very appealing and tempting snack for kids who might be fussy when it comes to eating their 5 a day portions of fruits and vegetables. I have to admit that I have one right in my house! This is very easy and quick to make too!

This is what you’ll need

Watermelon: Cut into rounds (2 full circles)

Strawberries: 2

Pineapple: 2 slices

Kiwi: 1

Blueberries: 10

Grapes: 3-4

Cashew nut pieces: To garnish

Let’s get cooking 

1. Cut the fruits into one inch pieces and keep aside.

2. Take the watermelon rounds and place them on a flat tray/ plate.

3. Spread the fruits evenly on each round.

4. Garnish with cashew nut bits. Cut into slices and serve as a snack or even a dessert!

Approximate preparation time: 10 minutes

Serves: 3-4

 

 

EGGLESS ORANGE CAKE

The kids have begun their half term break and with hubbie working the weekend I had thought I will take it easy over the weekend, but suddenly had this urge to cook! Why am I not surprised?? Found a recipe for Eggless orange cake on rakskitchen and thought it was an easy recipe to try out, what was even better was I had all the ingredients that were needed too!

This is what you’ll need

Plain flour: 1 and 1/4 cup

Condensed milk: 1 cup minus 2tbsp

Oil or melted butter: 1/2 cup

Orange juice: 1/2 cup

Powdered sugar: 3tbsp

Baking power: 1tsp

Baking soda: 1/2tsp

Orange zest: 1/2tsp

Lemon juice: 1tsp

Vanilla essence: 1tsp

Let’s get cooking

1. Pre heat the oven to 180deg C

2. Sieve the flour, baking powder and baking soda twice.

3. Whisk together the condensed milk, orange juice, oil, sugar, lemon juice and vanilla essence well.

4. Pour this into the flour mixture and mix well taking caring that there are no lumps.

5. Grate in some orange peel (zest) and mix well.

6. Pour the prepared batter into a cake tin and bake for around 30 minutes or until done.

7. Let it cool. Cut into slices and serve.

Approximate preparation and cooking time: 45 minutes

Serves: 3-4

Related Posts Plugin for WordPress, Blogger...