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Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Wednesday, March 21, 2012

Bhapa Doi ~ Misti Doi ~Sweet Steam Yogurt ~ Bengali delicacy


This space has been silent for a few days. Even though I have a number of recipes in my drafts to be shared, I could not bring myself to compose a post. Plain lazy, I have been. Today's recipe comes from Miss Masala- a Cookbook by Mallika Basu. I had reviewed it a few days back after trying a couple of recipes from it.

Bhapa Doi/Misti Doi is a popular Bengali delicacy. It is basically steam sweet yogurt and it often called the Indian cheese cake because of its texture. The traditional recipe can be quite time consuming at it involves thickening the milk by slowly cooking it, setting the yoghurt and then steaming it. Mallika however provides us with a quicker recipe. You will be amazed by the simplicity of the recipe.

Serves 4-6

2 green cardamom pounded
10-12 strands of saffron
1 tbsp whole milk
250 g low fat yogurt
200 ml sweetened condensed milk


Process:
1. Preheat the oven at 190 C
2. Soak the saffron in the milk. Powder the cardamom finely.
3. Beat the yogurt and condensed milk together until smooth and add the powdered cardamom.
4. Fill this mixture into ramekins or a baking dish. Place them in a large baking tray. Fill the tray with enough hot water to come halfway up the sides of the ramekins or dish. Bake in the oven for 10 minutes.
5. Spoon the saffron mixture over  it and bake it for another 5 minutes. If you are using a large baking dish, it may take longer. The yogurt mixture should appear set. Cool to room temperature and then refrigerate. Serve chilled. Once it is chilled, it sets a little more.

Note: I had over baked it by 10 minutes then what is stated above and the result was nice and firm set yogurt. If you want it less firm, change the baking time accordingly. None the less it will taste good.

I am leaving you with links of this delicacy posted on other food blogs:


I will be up with a quick kulfi recipe I had tried from Mallika Basu's Book - Quick Indian Cooking, next. Stay tuned. Thank you for stopping by! Cheers!

Saturday, February 11, 2012

Eggless Moten Lava Chocolate Cake ~ To Please Your Valentine!


February is associated with love often and why not when Valentine's day falls in this month. We are not valentines-day-kind-couple and do not fuss over it too much. The only thing I like to do on this day is to bake a special cake. When it comes to cakes, DH, who is otherwise an ardent choco-holic, loves vanilla flavored ones and I prefer chocolate! So, I am still in a dilemma what to make but I have my eyes on this one, may be I can combine vanilla and chocolate in one!

I made this molten lava cake a few days back when I was craving for a chocolate-y dessert. Paired with a scoop of vanilla, it was awesome. If you want to make something simple yet delicious, try this simple recipe this Valentine's Day.

I first came across this recipe while watching Master Chef India. I didn't make a note of it at that time but later found the video on you-tube. I have tweaked the recipe a bit and have halved the recipe to yield 2 servings.

 Click here for the printable version

You will need:

Ingredients:
1/2 cup AP Flour
2 tbsp cocoa flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4cup yoghurt
1/4 sugar
1/4 cup melted butter
1/2 cup milk
3 standard size pieces of chocolate chopped.
1/2 tsp vanilla extract.

Process:
1. Grease 2 ramekins and dust it with flour.
2. Seive the flour. baking powder, baking soda and cocoa powder together and set aside.
3. Mix butter, sugar, yogurt and vanilla extract, till well incorporated.
4. Now add the flour mixture into the butter mixture half at a time. Add milk and whisk to get a smooth batter.
5. Fill the ramekins a little less than half and place the chopped chocolates in the middle of the batter equally. Now cover it with the remaining batter, filling it a little lower than the brim. I still had some batter left and I poured it in a small greased ramekin.
6. Bake in a preheated oven at 180 C for 13-15 minutes.
7. After removing it from oven, wait for 10 minutes and let it cool, run a knife round the edges of the ramekins and invert it on a plate. Chocolate lava will ooze out! Serve with vanilla ice cream.

Note: Do not be too generous with chocolate, otherwise you will end up with too much of lava and the cake will not come out of the ramekin. I had done that when I had baked it for the first time :-)!

 
Linking it to Srivalli's Chocolate Mela,  Vardhini's Sweet Love , Sizzling Tastebuds' Valentine Fest Served with love, Valentine day special at Annzcafe and Radhika's Lets Cook - Sweet Something

Thank you for stopping by! Cheers!

Wednesday, January 25, 2012

Dulce de Leche Malai Kulfi



If you do not know what 'dulce de leche' is, then the title of this post may sound a bit intimidating. But, let me assure you this is one of the easiest recipes and quick recipes and once you try this one, I am sure you will make it again. I must add a word of caution here, it can get really addictive.


Dulce de leche is just 'cooked' condensed milk. I had made it for these Banoffee pots and I used the leftover dulce de leche for making these kulfis. I am a big kulfi fan and can have them at any time and of course, weather doesn't count. I can be wearing sweaters and be tucked under a blanket and still can gobble down a whole lot of them. You can find the other kulfi recipes I have posted, here.


Refer to this post to see how I made dulce de leche. If you are apprehensive about trying it that way then read this post by aquadaze where she has described a number of ways to make it, including one in microwave. Sure, that would be a time saver and will come in handy. But, I have discovered something better. On searching a bit more about in google I found that Nestle Caramel is nothing but dulce de leche. I had searched for it in the grocery store and had taken for granted that it would be selling under its original name. So, the next time I have a serious urge to make these kulfis, a trip to the super market will help me a lot. Stocking them up at home can be dangerous!





Click here for the printable version
Ingredients:


180ml dulce de leche
120 ml double cream or fresh cream
120 ml milk, I used low fat.


Yields 6-8 kulfis depending on the size of the molds.


Process:


1. Add all the ingredients in a mixer jar and whiz for a few seconds.
2. Pour into kulfi molds and freeze over night.
3. Allow the molds to remain outside the refrigerator for 5 minutes and then un mold it or run hot water over the kulfi molds to un mold it even quickly. Enjoy!


To sum up in a word, they were just 'AWESOME'. I already have my favorite recipe of the year! Do try it out!

Thank you for stopping by! Cheers!

Tuesday, January 17, 2012

Guilt free Dessert ~ Blueberry Fool


When you think dessert, generally a calorie rich dish comes to mind. Well, think again! These blueberry fools are actually low fat and still lusciously creamy and indulgent.

I received Rachel Allen's Easy Meals as a gift this Christmas and as I was browsing the book, I came across a very simple dessert named Apple Fool. Rachel chronicles that it may be because it is so simple that any fool can make it. Then she adds on that the word fool is derived from the word fouler, meaning to crush or press. While the original recipe from the book had double cream in it, I substituted it with low fat hung curd and instead of apples, I used blueberries.

A very healthy and simple dessert which any one can make. Linking it to my event Healthy and Hearty
 and to Any One Can Cook Series by Taste of Pearl City

Ingredients:
500gm low fat yogurt.
2-3 tbsp sugar
1/2 tsp vanilla essence.
2/3 cup fresh or frozen bluberries
1 tbsp lemon juice
1/2 tsp lemon zest
2 tbsp sugar.
Click here for the printable version
 Process:

1. Line a muslin cloth over a sieve and place it over a large bowl. Pour the yogurt over the muslin cloth and let it hang in the refrigerator for 2-3 hours or over night. The yogurt will reduce into half its original volume.

2. Add blueberries, sugar , lemon juice and zest in a pan and heat it till it bubbles and blueberries and soft and leaves out it juice. Remove from heat and let it cool completely. Our blueberry compote is ready.

3. In another bowl mix the hung yogurt, vanilla and sugar. In 2 serving glasses pour the yogurt mixture and blueberry mixture alternately till used. The layers need not be perfect, rather it should give a zigzag pattern.
Keep it in refrigerator till needed. Serve cold. Enjoy!

Note: You can substitute the blueberry with any kind of berries, cherries or even substitute the berry compote with pureed fruit like mango, pear etc.

Thank you for stopping by! Cheers!

Thursday, January 12, 2012

Banoffee Pots ~ For Sweet Punch

For January Sweet Punch Divya chose a gorgeous, sinful, decadent 'Banoffee Pie' recipe from Swapna's Cuisine. I was in a dilemma, whether to go for it or not. There were a couple of reasons. Banoffee Pie is anything but healthy, it is loaded with calories and calories and calories! But, it is definitely outrageously DELICIOUS, so much so that all your resolutions to eat healthy will go behind closed doors. Another reason was my DH loves banana as a fruit but not anything with bananas in it. So, cooking this only for myself didn't seem to be a very good idea (I nearly fainted when I stood on my bathroom scale last time. Sigh! Old story!).

Still, I went ahead and made it as making dulce de leche had been high on my 'to make list' and to justify it to myself I made them as trifles (small serving, so less calories). I made only 2 servings and the rest of dulce de leche is making something else. I will come up with that later.

First thing first: How to make dulce de leche?

It is nothing but cooked condensed milk. I went for the conventional method as suggested in the recipe. 

Put the can of condensed milk, unopened, in a large pan, cover with water, bring to boiling point and boil for 2 hours on medium heat. Top it with boiling water from a kettle as needed. The can SHOULD remain covered in water, otherwise there is a risk of the can bursting open. Remove and leave to cool completely. If you cook it for longer, it will have a darker color than that shown in the picture below.
 
This is how I made the Banoffee Pots/Trifles:

Ingredients:
3-4 rich tea biscuits powdered
1 tbsp butter
80 ml dulce de leche
1 banana, peeled and sliced
80 ml whipped cream sweetened to taste
Cocoa powder for dusting.
Process:
1. Mix the butter and the powdered biscuit and divide it into the two serving glass. Press it to form a layer. 
2. Pour dulce de leche into each glass equally forming a layer followed by banana slices and them top it up with whipped cream. Dust it with cocoa powder. Keep it in the fridge for an hour before serving.

Wednesday, October 12, 2011

Carrot and Almond Kheer ~ For Blog Hop Wednesdays- From Anu's Healthy Kitchen

I am back from a hectic but awesome and funfilled India trip. I have lot to tell you guys but all of it can wait for a while, as today is the day for Blog Hop, a wonderful and creative initiative by Radhika. I had missed it last time due to my hectic schedule in India. Hopefully I will do a double post for the next session of Blog Hop to compensate for the same.

This week I am assigned Anu's Healthy Kitchen. From all her wonderful recipes I chose her Carrot Almond Honey Milkshake. But, I was in a mood for something for indulgent, so I made Carrot and Almond Kheer!

Serves 2.

400 ml full fat milk.
1 large carrot shredded.
2 tbsp almonds, soaked, blanched and thinly sliced.
1 cardamom pod crushed.
2-3 tbsp sugar (to taste)
Chopped pistachios to garnish.

Process:

1. In a non stick pan heat the milk. When it comes to a boil, turn the heat on medium and add the shedded carrots and sliced almonds.
2. Cook it for about 10-15 minutes till the carrots aare tender and the milk has thickened to a creamy consitency.
3. Add the sugar and crushed cardamom and stir well. Cook for another 5-10 minutes.
4. Cool it completely and transfer into serving bowls. Keep it in the fridge till needed.
5. Garnish it with chopped pistachios and serve it chilled.


Thanks for stopping by! Cheers!

Friday, June 17, 2011

Pineapple Chunk & Cardamom Cake (Eggless)

The recipe for today's post comes from my drafts. I had made it quite sometimes back and since then it had just been sitting in my drafts. I have made this one quite many times, mainly when I have some left over canned pineapples. If you love pineapples it will surely appeal to you. Adding cardamom adds an Indian flavour to it but if you do not like it, you can leave it out all together and you will have a pineapple chunk cake.

This recipe is adapted from Manjulas Kitchen. I have just tweaked the amount of butter and juice. It worked well and the cake was rich and moist. Instead of butter you can use equal amount of oil plus a little more pineapple juice.These pictures have not been able to capture the moistness and texture. I will update the post with better pictures next time I bake it. As for now, hop off to the recipe!


Ingredients:

1 1/4cup AP Flour.
1/4 cup butter,soft at room temperature.
3/4 cup condensed milk.
5 rings of canned pineapple cut into chunks.
3/4 cup of pineapple juice (from the pineapple can).
1 tsp baking powder.
1/2 tsp baking soda.
3 cardamom pod seeds powdered finely.


Process:

1.Take a deep bowl or container and put soft butter in it. Add condensed milk to it and whip it nicely with a wooden spoon or a hand mixer till it is light and well incorporated.

2. In a separate bowl add AP flour, baking powder, baking soda and powdered cardamom and shift.

3. Add the dry mixture to the wet mixture little by little stirring all the time.Add the pineapple juice little by little and whisk for another 5 minutes till it is mixed properly. Add a little more if needed. Add the pineapple chunks and fold it in the mixture.

4.Keep a cake tin greased with butter and dusted with flour ready before starting to make the cake batter. Pour the cake batter into it. Insert the cake pan into an oven preheated at 180 degree C. Bake the cake at 170 degree C for 40mins.

5. Using a skewer or knife check if the cake is done. Prick the skewer into the cake, if it comes out clear then the cake is ready.

6. Take the container out of the oven and let it cool for 10 mins. Take the cake out on a plate by turning the container upside down.

This pineapple cake is very moist and it tastes best when served cold.


Thank you for stopping by! Cheers!

Thursday, June 2, 2011

Bread Ras Malai ~ my all time favourite!


There are a few sweets I always relish. They are the ones prepared by my mother. They bring good memories from good old childhood days. No matter how much I try but I can't replicate the taste to the T. I think that's the magic of  mom's hand that add a special touch to every dish prepared by her. One of them is this Bread Ras Malai. You can call it a sister of the conventional Ras Malai, it tastes as good and is comparatively easier and quicker to make. I have tried it on my own a couple of times now and have nearly replicated the taste!

I am an absolute lover of Ras Malai. I can unabashedly gorge on it. As a child I was not very big on sweets, but for this sweet dish I would never say 'no'. But, having Ras Malai was a pleasure which I enjoyed only in restaurant or in a wedding party, until my mom came up with this version. It is actually inspired from Saahi Tukda in which the bread pieces are fried but my mom likes to cook healthy and I follow her in that. Its best to use white bread for this one as wheat bread won't really taste good.

For those you do not know what Ras Malai is check this

Linking it to Serve it Chilled. Before hopping on to the recipe have a peek at the picture!


Ingredients:


1 litre full fat milk
4 tbsp sugar or to taste.
a pinch of saffron
2 cardamom pod seeds crushed.
Almond and pistachios flakes to garnish.
4-6 Slices of good quality white bread.

Serves 4-6:

Process:

1. In a tablespoon of milk add the saffron In a non stick deep pan boil rest of the milk. When it comes to a boil lower the heat on medium and let it simmer till it is reduced to about 3/4th of the original volume, stirring at small intervals. It will take about 10-15 minutes.

2. Now stir in the sugar and stir. Add the saffron and cardamom and let it simmer for another 5 minutes.

3. When the milk the desired consistency turn off the heat and let it cool down to room temperature. Refrigerate it till needed.


4. Using a cookie cutter, cut out rounds off the bread slices. One large slice will give 2 pieces of bread. Place them in the serving bowl and pour cold prepared milk mixture over it. Garnish it with almond and pistachios flakes.

5. Let it sit for 5 minutes, so that the bread pieces soak in all the flavors from the milk mixture. Serve chilled.

Notes:


1. Check the sweetness of the milk mixture before adding all the sugar and adjust according to your taste.
2. For a thicker consistency, cook it for a little longer.
3. It is always better to prepare this dish while preparing daily meal. Only making this might seem tedious and time taking. I always put it on one of the burners and by the the time  I am done with rest of the cooking, it is ready.

A bowl for you too! Enjoy!

Wednesday, April 6, 2011

Cardamom Kulfi

Kulfi is the traditional Indian ice cream made with evaporated milk. It is a painstaking process since it involves constant stirring of the milk on low flame, but it is worth it. It is very popular in India. People indulge in having a kulfi to beat the heat in summer months. Kulfis can be made in many flavours. The one I am sharing today is cardamom flavoured.

As a child I always relished the homemade kulfi my mother made during summer months. I brought these kulfi moulds on my last trip to India  and so I will be flaunting them in my future posts as I have collected some recipes of kulfi to try this summer. The first recipe of Kulfi is obviously my mother's. I have tried to stick to her process and recreate the taste and gladly I have succeeded! Yippee!

Each of the kulfi moulds I use are 80 ml in volume. I have a set of 6. So, the measurements in the recipe are accordingly. Here is the recipe:-

Cardamom Kulfi:
(Click here for the printable version)

Ingredients:

800 ml full fat milk.
3 cardamom pod seeds finely powdered.
1 tbsp ground almonds or almond powder.
3 tbsp sugar.
1 tsp corn flour


Process:

1. Stir the corn flour in a tablespoon of milk and keep aside.

2. In a non stick pan, heat the remaining milk. Once it comes to boil turn the heat to medium and simmer it till it reduces to about half in volume (450ml or so). It can take about 25-30 minutes.

3. Add the cardamom powder, almond powder and sugar and stir well.

4. After a minute add the corn flour mixture and stir well. Heat for another 5 minutes stirring all the time. If it gets too thick add 2 tbsp of extra milk and stir.

5. Let it cool down to room temperature and then fill it in the kulfi moulds.

6. Freeze for 6 hours or over night.

7. Take it 5-10 minutes ahead of serving. Dip it in warm water and un mould. Ready to serve.


Oops! I could not resist a bite!

Notes:

1. Variety of flavours can be added. You can add Saffron and nuts like chopped pistachios, cashews etc.

2. Stirring the milk is very important. If the milk sticks to the bottom and burns it will impart a burned smell to the kulfis which is undesirable.

3. In case of not using a non stick pan, grease the pan with ghee/clarified butter and continue with the process. Milk will not stick at the bottom.

4. If you do not have kulfi moulds, disposable glasses will work fine too.

Linking it to Lets Celebrate Sweets - Ice Cream by Rasoi. This event is the brain child of Nivedita. Also sending it to 'Walk through the memory lane' by Gayathri

Enjoy!

Thursday, January 27, 2011

A fun day and a chocolate-y trifle!

The description of my blog says 'My pages about books, food and more', but even after 2 months of its creation, not a single post on food. Thats not fair! Books have found a good space here, so has the 'more' thing. So, I decided to post something really nice and sweet for my first food post here.

Yesterday, we had a small get-together at my place. It was a occassion to bid a formal farewell to our freind T who is going back to India for good and to convey our heartfelt wishes to N, who is a to be mother!

Our get-togethers are not just about meeting one another but also about food. It gives us an opportunity to flaunt our culinary talent :-)!

The menu was long and varied. Of course there was contribution from all of them. We talked, ate and palyed, talked, ate and played and by the end of the day, we were exhausted as if we were back from a long day of tedious work. But, it was a fun day and thank you friends for making that happen. Before sharing anything else I will like to share the menu which goes like this:

Lemonade, Kiwi Panna,Orange Juice, Onion Bhaji, Mint flavoured potato puffs, Savoury Semolina Cake, Shakarpare, Vegetable Paneer Lasagne (At least I intended to make that, but the outcome was different, but my friends said it tasted good and I believe them!), Chocolate Cupcakes, Vanilla Cupcakes and my Chocolate-y Trifle! On top of these there were lots of chocolates!

Well, I am sure you will say thats quite a menu and I agree. Here are some pictures too!


Now coming back to the recipe of my Chocolate-y Trifle which actually Chocolate Cookie Trifle. I got this recipe from my elder sis and have tried a couple of times before. My DH loved it too. So, instead of experimenting something on my friends(which i usually do), I went for the safer bet.

This is a very easy recipe and if you love chocolate, its for you!

(Click here for the printable version)
Ingredients:

300 ml fresh cream.
1/4 cup icing sugar or finely powdered sugar.
less than 1/2 cup of grated chocolate.
200 gm chocolate chip cookies.
4 galce cherries cut into half for decoration.

For ganache:

100 ml cream
100 gm chocolate.
1 tsp oil (optional)



The measures will vary according to the size of bowls you are using. I made them in individual small glass bowls and I got 8 with these measurements.

Process:

1. Put the cookies in a zip lock bag and run the rolling pin over it so that they are coarsely crushed. Keep it aside.

2. Whip the fresh cream and sugar till stiff.

3. For ganache, melt the chocolate either in a microwave or by putting in in a heatproof vessel and placing it over hot boiling water. When melted add the cream and oil if using and stirring well till everything is well incorporated. Keep it aside.

4. Now take the bowls u are using and line it first with the cookie mixture and then a layer of the whipped fresh cream. You can use an icing bag to make a layer of cream or use a spoon. Then line it with grated chocolate. Again put a cookie mixture followed by cream and top it with ganache. You can make as many layers as possible. Top it with glaced cherry.

5. Keep it in fridge for a day (See notes). The cookie mixture must absorb the moisture of cream and loose its crunchiness. Take it out of fridge 10 mins before serving.

Notes:

1. It is always better to make it a day in advance.

2. If you are making it on the same day. Keep it in freezer for 45 mins and then take it our for an hour. Keep it back in fridge until needed. The tempreture difference it will face will make the process faster.

3. While making the layer of cream, if the cream stick and is not spreading evenly then take a cup of hot water and dip a clean spoon into it and then smoothen the cream with it. Dip it in hot water as many times as neccesary.

Sending this to Lets Celebrate Sweets-Chocolate. This event is the brain child of Nivedita.

Enjoy!
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