Tuesday, 30 April 2013

Eggless Tiramisu With Saviordi Biscuits and Mascarpone Cheese ( Baking Eggless Challenge)

When I read this  April months  Baking-Eggless-Group Challenge for a moment I was speechless. This is my second month in this group and here I was going to make one of the most challenging and well known Italian dessert TIRAMISU .

 I am a fan of Tiramisu but never in my wildest dreams had I thought of making it at home.This complicated delicacy for me was just to be had outside in hotels and  impossible to be done at home.

And here I am posting  the very same TIRAMISU (My Dream Dessert ) which I successfully made , thanks to Gayathri  and Soumya of Nivedhanams ( who suggested this recipe) detailed explainations  were very helpful.

Loved making my own mascarpone cheese.

Loved the coffee and orange juice mixture (substitute for Marsala)

The only disappointing thing was my Saviordi biscuits which were little on the harder side . Must have baked more that required. But once soaked in the juice they were softer ( though not as soft as they should ideally be).

All in all it was a delight trying out this dessert and the journey itself was very thrilling and exciting .





 For the Saviordi Biscuits :

Recipe Adapted From homecookinginmontana

 Ingredients :

3/4 cup...............all purpose flour
4 tbsp................sugar
2tsp..................egg replacer (with 4tbsp water)
1/2 tsp.............vanilla
4 tbsp...............butter


Method for Saviordi 

Beat the egg replacer with water till soft peaks are formed , keep aside.
In a bowl mix sugar and butter well and add the egg replacer mixture.
Mix maida and baking powder well.
Add maida to the butter and fold gently.
Put in a piping bag and pipe out the biscuits.




                                                               Preheat the oven to 180 C.




                                    Bake the biscuits for 8 to 10 mintues. ( I over baked them)
                                       Cool them and keep for further use in airtight container.


For the Mascarpone Cheese


Recipe Adapted From Baking Obsession


250gm ........................fresh cream ( I used Amul)
2 tbsp........................lemon juice.



Method for Mascarpone Cheese

In a heavy bottom pan heat the cream.
When is starts bubbling add the lemon juice and stir.
It will start becoming thick and curdle a bit.
Remove from the gas and pour it in a cheese cloth.
Tie the cheese cloth and keep it in a bowl.
Keep the bowl in fridge overnight.
Next morning the cheese will be soft but hard.
This is the homemade Marcarpone cheese.


For Assembling  the Tiramisu :


1/2 cup .............strong coffee
1/2 cup ............orange juice
125 gm .............fresh cream
3 tbsp.............sugar powder


Method :

First make a strong coffee with 2tbsp coffee powder .
Cool it and add orange juice to it.
Now whip the cream till you get soft peak and mix it well but gently to the Mascarpone cheese





               Now dip the saviordi biscuits in the coffee and orange juice mixture and let them soak for a minute.
                                                Arrange 1/3 biscuits on a tray or in a tin.



                                       Pour 1/3 mascarpne mixture on top and spread evenly.
                                Again repeat the layers of biscuits and mascarpone two more times .
                                        Now keep it in the fridge for about 3 to 4 hours or till firm.
                                              Dust with cocoa powder and serve chilled.












Sunday, 28 April 2013

Beetroot Malpuas ( Potluck Party Cyber Style)

Hello Everyone ,

Potluck party cyber style is a brain child of Jagruti and is a rocking cyber party group where we all make a dish and post it on the 10th of every month. But the real fun begins when we all make one more dish belonging to our fellow group blogger and post it on 28th . This ensures that we get to actually taste at least one dish make by others.

This month I made ginger-melon-punch for the party and for the second part I got to make these wonderful Beetroot malpuas originally made by sutapa of Indian cuisine .  Needless to say that I thoroughly enjoyed making them and they turned out to be cute little delicacies.







Ingredients :

For the malpuas :

1..............................beetroot (boiled)
1 cup.......................maida
1/4 cup...................mava
1/2 tsp...................saunf (fennel seeds crushed)
1/2 tsp...................saunf (fennel seeds  sabut )
2 to 3 tbsp...............milk


For the sugar syrup :

1 cup......................sugar
1 cup......................water
4 to 5 drops ..........rose essence


For the garnish :

3 to 4.....................cardamoms
4 to 5 ....................Almonds
4 to 5 ...................Pistachio
1 tbsp.................sweet condensed milk (I used Milkmaid)
2 tbsp................instant milk powder ( I used Nestle )
1 1/2 tsp............milk
2 cups ..................Ghee for frying


Method :

Boil beetroot , remove the skin and grind it to very smooth paste.
Add the maida and mawa and saunf  to beetroot and make a smooth thick batter ( like that of meduwada).
Make sugar syrup by boiling sugar and water for 5 to 7 minutes.
Remove from the gas and add the rose essence to the syrup.
Now heat ghee in a kadai and drop small spoonfuls of the batter in the ghee.
It will immediately puff up .
Keep the gas low and fry till done.
Drop these fried malpuas in the warm sugar syrup.
Let the malpuas soak up the syrup.
Serve them garnished with rabdi and almond , pistachio slivers.

Instant Rabdi :

Mix the condense milk, milk powder and milk well to form a smooth thick rabdi like consistency.
Add to it the crushed cardomoms and your instant rabdi is ready.





Linking this entry to  Jagrutis cooking odyssey









Saturday, 27 April 2013

Tomato Bhaji

Usually tomatoes are used in other veggies or chicken , mutton to make a thick gravy or to enhance the taste of the dish.

But this vegetable which is made of tomatoes itself has a lovely taste and goes very well with rotis in the tiffin.

Just ensure that the tomatoes used are very firm and take care not to overcook them. The tomatoes in the sabji should retain their shape, or else it will taste like some gravy .


Ingredients :

6 to 7 ......................very firm red tomatoes
2.............................onions ( chopped)
1tbsp.......................ginger (very finely chopped)
1 tsp...................chilly powder
1/2tsp....................mustard seeds
1/4 tsp...................asefoetida(hing)
1 1/2 tsp.................sugar
salt
oil






Method :

Wash and cut the tomatoes in cubes.
Heat oil and add mustard to it.
When mustard splutters add hing , chopped onion and ginger.
Saute till onions are soft .
Then add the cut tomatoes keeping 1/2 cup tomato cubes aside , chilly powder, sugar and salt.
Cook for 5 to 10 mintues till the tomatoes are well mixed with the gravy .
Then put remaining 1/2 cup tomato cubes and cook taking care that these  tomatoes are not overcooked .
Serve with rotis or puris.

Thursday, 25 April 2013

Grilled Cheese Chilly Toast

There are some snacks which are my all time favourites. Grilled sandwiches are one of them and depending on your imagination and creativiy you can simply create a  wide variety of them by just changing the fillings and spices .

This chilly toast has a yummy combination of capsicums and cheese which compliment each other perfectly and beautifully.

We had these grilled toasts for dinner along with soup and thoroughly enjoyed the meal.



Ingredients :

2 cups....................capsicum (finely chopped)
2 cups....................onions (finely chopped)
1 cup......................boiled potatoes (finely chopped)
2 cups .....................Grated cheese ( cheddar)
1/2 cup .....................green pudina chutney
1 pack .................... large sandwich bread






Method :

Apply butter on one side of all the slices .
Take one slice and apply green chutney spread little onion potato mixture on it.
Place another slice on it and spread capsicum and cheese on it.
Take a third slice and again apply chutney to it .
Keep this on top with the chutney side down.
Make all the sandwiches like this.
Grease the sandwich maker and preheat it for 2 to 3 minutes.
Place the sandwiches on grill and grill it till both the sides are crisp and golden brown.
Serve with chutney and ketchup.



Tuesday, 23 April 2013

Idli Upma

When Idlis are a regular breakfast item in your house many times you are left with extra idlis. It is at such times that I make this comforting and tasty upma .
Rather while making idlis I purposely make little extra so as to try idli chips, or idli burger etc the next day.
Will post these recipes soon in future.
Today I had made this simple upma from yesterdays left over idlis and enjoyed it with our morning tea.


Ingredients :

 4 cups...........................leftover idli crumbs
1 tsp..............................mustard seeds
1/2 tsp..........................asefoetida (hing pd)
2 tbsp.........................chopped kadipatta
2..............................onions finely chopped
2 ............................green chillies chopped
1 tsbp.........................ginger grated
a fist full.......................scraped coconut
2 tbsp..........................finely chopped coriander leaves
1/2 ............................lemon ( to be squeezed to juice)
2 tsp...........................sugar
2 tbsp.......................oil
salt





Method :

Heat oil in the pan and add mustard seeds.
When they splutter add curry leaves, chillies, onions, grated ginger and hing.
Cook till the onions become trasparent.
Now add the idli crumbs , salt , sugar and juice of half lemon .
Cover the pan and cook for 10 minutes.
Serve garnished with coriander leaves and coconut.

Monday, 22 April 2013

Golden Passion ( A Papaya Pineapple Drink)

Summer is in full swing and its becoming hotter day by day. At such times nothing refreshes you like a chilled and natural fruit juice. Aerated drinks though more popular and tempting they give you a temporary satisfaction and make you more thirsty after some time.
But these natural juices and shakes cool your system and at the same time give you the much needed stamina to bear this heat.
This papaya and pinapple drink is very simple to make and tasty. The sweet papaya and the sour pineapple make a great combo .






Ingredients :

2 cups ................Peeled and cubed ripe papaya
2 cups ..............peeled and cubed pineapple
4 tbsp..............sugar
2 cups ..............crushed ice
crushed ice
few mint leaves for garnish




Method :

Blend every thing in a blender till smooth .
Strain through a strainer .
Serve chilled garnished with mint leaves.


This entry  goes to following events

  kids-delight  at   cooks-hideout

Tangymind - blog anniversary and giveaway 

healthy-food-for-healthy-kids 

soul-food-show-give-away  

celebrate summer  at  nivedhanams

sizzlingtastebuds














Photo: Hi friends and readers, very soon my blog baby going to touch first birthday!!! Am so happy within this one year got so many friends with lots of learning and many more... So I wish to celebrate the moment with you all with very interesting event with surprise give aways.... Hope you like this and will post full details by tomorrow.... Plz do participate and share happiness and win the giveaways.... Stay tuned for full details Soon....



















Sunday, 21 April 2013

Chilly Baby Corn

Some days back I had bought a packet of babycorn from the mall. I like to keep babycorns, mushrooms, canned pineapples handy so if unexpected guests turn up you are ever ready to cook up a great meal in no time without worrying.

Chilly baby corn is one of the most easy and yummy dish which will never go wrong . It can be used simply as starter or as a side dish with fried rice or noodles. This dish hardly takes 10 to 15 minutes to be prepared.
Since no guests turned up and I had one packet left I decided to make it for us and thoroughly enjoyed it with the vegetable fried rice.



Ingredients :

10 to 12................baby corns
1 bunch.................spring onion
1.........................capsicum.
1tsp ....................cornflour
2 tbsp..................tomato ketchup
1tsp....................chilly sauce
1 tsp...................chilly powder ( if you like it hot)
1tsp....................soy sauce
1 tsbp....................garlic (very finely chopped)
2tbsp......................oil
salt







Method :

Wash the baby corns and par boil them for 10 minutes.
Drain the water and apply the  ketchup, chilly sauce, soy sauce, chopped garlic, salt and cornflour
to the baby corn and keep aside for some time.





In the meanwhile cut capsicums into long stripes and chop the spring onion .




Heat oil in a non stick pan and add capsicum and spring onion.
Cook for 2 to 3 mintutes on high flame taking care not to overcook the vegetables.
Now add the marinated baby corns along with the marinade and stir for 5 minutes .
Can serve it as a starter or even as a dry side dish with fried rice or noodles.


Note : Add very little salt to the dish as all the three sauces already have salt in it. You may not be required to add salt at all.

Friday, 19 April 2013

Spring Onion Rice

Rice for us is very important and staple . and rice is used extensively for breakfasts, lunch, dinner and even to make the snacks. This spring onion rice is a simple twist given to jeera rice and thus an attmept to make it more tasty and nutritous.
Adding the green makes this rice version more healthy and a good company with any vegetable of non veg gravy.
I usually make this rice with non veg items so that indirectly we are able to consume some veggies also on that day.





Ingredients :

2 cups...................rice
1 bunch.................Spring onions
2 to 3 ...................green chillies (chopped finely)
1 tsp.....................cumin seeds ( jeera)
2 tsbp.....................ghee
salt




Method :

Wash the rice thoroughly and drain the water.
Wash and separately chop the onions and the greens .
Heat the ghee in a pan and add cumin seeds.
When they splutter add the chopped onions and saute till transparent.
Now add the rice and stir fry till all the grains are coated with ghee.
Now add the chopped greens and saute for 3 to 4 minutes.
Add 4 cups warm water  and salt and cook till done.
Enjoy it hot with any veg or non veg dish of your choice.


Thursday, 18 April 2013

Eggless Banana Oats Muffins

Bananas as you all know are very perishable and have to be consumed within 2 to 3 days of purchase. Since it is mango season I had some bananas in the kitchen which were out of demand and so decided to do somthing so that they get finished easily.
This easy and simple cake is nutririous and eggless. The addition of oats and wheat flour also makes it a healthier option for afternoon snack as well as for breakfast.
Instead of chocolate chips you can also add any other nuts or dry fruits of your choice.
After making the cake it vanished so fast that everyone regretted having only three bananas left
and wished I had made some more.




Ingredients :

3 ....................ripe bananas
1/2 cup ..............oats
1/2 cup ...........oats ( ground to powder)
1/2 cup.............wheat flour
3/4 cup ............sugar
1 1/2 cup................curds
1/3 cup ................vegetable oil
1 tsp................baking powder
1/2 tsp.............baking soda
1/2 tsp..............vanilla essence
2tbsp................chocolate chips





Method:

Till the oven is getting heated start with the following.
In a bowl add oats, ground oats, wheat flour, soyabean flour, and mix well.
In another bowl add 3 mashed ripe bananas, sugar, curds, vanilla essence and 1/3 cup
vegetable oil and mix well .
Keep aside for 1/2 an hour.
Preheat the oven for 15 minutes at 180 degrees celcius.
Now add the baking powder and soda and mix well to the banana curd mixture.
Also add the dry ingredients from the first bowl and gently fold everything taking care not to overmix .
Grease a cake or muffin tin and dust it with wheat flour and pour this mixture in it.
Sprinkle chocolate chips on top .






Bake at 180 degrees celsius for 25 minutes in cake tin and 8 to 10 minutes in muffin tin.






Linking this to :


Tangymind - blog anniversary and giveaway

 know-your-dairy - yogurt  at seduceyourtastebuds

soul-food-show-give-away  

gain-popularity

vardhinis  event hosted at nivedhanams - bake-fest-18 

  kids-delight  at   cooks-hideout






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Photo: Hi friends and readers, very soon my blog baby going to touch first birthday!!! Am so happy within this one year got so many friends with lots of learning and many more... So I wish to celebrate the moment with you all with very interesting event with surprise give aways.... Hope you like this and will post full details by tomorrow.... Plz do participate and share happiness and win the giveaways.... Stay tuned for full details Soon....























Tuesday, 16 April 2013

Tadgole Ambyache Dudh (Ice apples and Mango dessert ) And Give Away Annoucement by Tangymind

Some dishes though simple rekindle a feeling which you just cant forget. This is one such very very simple dish.
When I was small we had a  Tadgole tree in our garden and during summer the house would be full of mangoes and tadgole. Since the fruit is perishable it cant be kept for many days and so had to be consumed within 2 or 3 days.
Even after distributing it to neighbours lots would remain for us and that is when this simple yet irresistible dish would be prepared .
On lazy summer afternoons it was a heavenly treat to have this chilled sweet dudh with the pieces of mangoes and tadgole.


I am very happy to announce that my blogger friend Archan of  tangymind celebrating the 1st anniversary of her beautiful blog with a giveaway event.
Please visit her blog for some wonderful baking recipes and do participate in this event to win a giveaway.

Now Back to our recipe

Ingredients :

4 to 5 ....................Tadgole (Ice apples)
2...........................mangoes (Alphonso)
3 cups .................milk
1 tsp...................cardamom powder (optional)
sugar  to taste






Method :

 Remove the skin of Ice apples and chop into medium pieces.
Peel the mangoes and cut them into cubes.
Add milk and adjust the sugar according to your taste.
Add the cardamom powder.
Keep in  fridge  till the time of serving and serve totally chilled.







This entry  goes to following events

show-your-styles-to-world-series- mango

Tangymind - blog anniversary and giveaway

south-indian-kitchen-series-event at simplytadka 

 veggiefruit-month-event- mango at  mycookingjourney

soul-food-show-give-away 

gain-popularity

walk-through-memory-lane-april at myhomemantra

celebrate summer  at  nivedhanams

sizzlingtastebuds

  kids-delight  at   cooks-hideout












Photo: Hi friends and readers, very soon my blog baby going to touch first birthday!!! Am so happy within this one year got so many friends with lots of learning and many more... So I wish to celebrate the moment with you all with very interesting event with surprise give aways.... Hope you like this and will post full details by tomorrow.... Plz do participate and share happiness and win the giveaways.... Stay tuned for full details Soon....

































Monday, 15 April 2013

Spinach Pesto Pasta

Spinach is one leafy vegetable which is regularly used in my kitchen and loved by all .
Pasta which is  staple of Italian dishes is loved by all and can be prepared in different ways to appeal all ages.
When Spinach and Pasta come together along with other herbs they create magic and the results are this yummy and nutritious pesto pasta.
Pesto is sauce normally made with nuts, olive oil, pepper , garlic and herbs like basil, parsley etc.
 This is one hassle free pasta dish which can be prepared in no time.

Ingredients :

2 Bunch ...............Spinach (palak)
1 packet .................mushrooms
1 packet...................Fusilli pasta
1/2 cup......................grated cheese ( I used cheddar)
50 gms ...................walnuts( coarsely crushed)
1 tbsp....................garlic (chopped finely)
1 tbsp...................dry basil leaves
1 tsp......................pepper powder
3 tbsp.....................Olive oil
salt




Method : 

For the Pesto :

Wash and clean the spinach and boil it.
In a grinder add the spinach,cheese,  walnuts , garlic and 1 tbsp olive oil and blend till coarse.

For the pasta :


Now take lots of water in a big vessel add salt and let it boil.
When it starts boiling add the pasta and cook just for 3 to 4 minutes .
Switch off the gas and keep the pasta in the vesset for 10 more minutes.
This ensures that the pasta is cooked Al Dente ( means cooked firm and not soft i.e over cooked ).
Drain the pasta after 10 minutes and drizzle few drops of oil to prevent it from sticking.
Retain the pasta water .

Now heat the remaining olive oil and add the pesto and pasta and mix well .
Add pepper powder and adjust the salt to your liking.
Serve hot.



Sending this to :



flavors-of-cuisines-italian hosted by priya suresh  

  kids-delight  at   cooks-hideout













Batata Bharit

This is a very very simple dish which can be prepared in 5 minutes and yet tastes yummy. It is a hassle free preparation and can be prepared immediately if you have boiled potatoes or the dry Aloo Mash handy. If Onions are not added it can also be had during your fasts (Vrat ).


Ingredients :

2 .......................Potatoes (Boiled)
1 medium.............onion (finely chopped) ( completely optional)
2 tbsp..................freshly grated coconut
1........................green chilly (finely chopped)
2 tbsp..................fresh coriander leaves ( chopped)
1/2 cup.................curds
1tsp....................sugar
salt





Method :

Remove the skin of boiled potatoes and mash them roughly with hands.
Add chopped onions, grated coconut, chillies and coriander leaves.
Add salt , sugar and curds and mix thoroughly .
Serve with daal rice or rotis.



Sunday, 14 April 2013

Mango Cheese Cake ( Baking Partners Challenge )


Mango Cheese Cake is a heavenly dessert. The yummy cheese cake combined with the king of fruits - Mango makes a killer combo.

Though making it in a loose bottom pan is ideal I made it in muffin pan as I didnt have the spring bottom pan and the mini cheese cakes were true beauties.


Yes Mango Cheese cake was the challenge for this months Baking Partners  a group started by my blogger friend  Swathi of .zestysouthindiankitchen.

Since I  had made some other cheesecake varieties  earlier I did not have much trouble in making this one but earlier I  had used fresh cream along with the strained yogurt. This recipe though did not have the fresh cream turned out very soft and moist. Use of china grass instead of gelatin which I otherwise use was also a major change. Would love to try other variations in future with these basic changes.

The detailed explaination of the recipe ensured that I didnt go wrong anywhere.

Thanks to the Baking Partners Group for letting me experiment with my favourite cheesecake recipe.



Idea taken from : divinetaste suggested by  Swetha of tastycurryleaf

Ingredients :

For Crust :

1 cup ...............Digestive biscuits ( Crushed)
3 tbsp...............butter (salted)

For Filling :

1 cup...................Cottage cheese (paneer)
1 1/2 cup.............full cream yogurt
1/2 cup ...............sugar
1 cup................mango puree
1tsp................vanilla essence
15 gms ...........china grass

For Glaze

1/2 cup ...........mango puree
1tbsp.................water
1tbsp................sugar
1tbsp...............lemon juice







Method :

For Crust :

Take a muffin pan and place the paper cups on it.
Mix butter and crushed biscuits and press at the bottom of the paper cups.
Keep in fridge for about half an hour or till firm.





Filling :

4 to 5 hours before making the crust tie the full cream yogurt in a cheese cloth to strain water.
Blend this  strainded yogurt and paneer (cottage cheese) together in a blender.
In 1/2 cup warm water add china grass and dissove it completely in water.
Heat mango puree in a pan taking care not to boil and add the warm china grass mixture to it.
Mix well and add blended yogurt  and paneer mixture.
Add sugar and vanilla essence and  mix well .
Now add this mixture to all the paper cups on the crust and again
keep in the fridge till set ( for 3 to 4 hours).



Glaze:

Heat mago pulp along with sugar, water and lemon juice till it thickens and looks glossy.
Cool it completely and add on top of the set cheese mixture and again put in fridge for an hour or till set .
While serving remove the paper cups slowly and serve chilled.





Linking this to Baking Partners


Baking Partners




Also linking this entry to :


show-your-styles-to-world-series ( Mango)

Favours of Greece  at  seduceyourtastebuds

 know-your-dairy - yogurt  at seduceyourtastebuds

celebrate summer  at  nivedhanams

 veggiefruit-month-event- mango at  mycookingjourney












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