Mango Cheesecake Ice Cream

A sweet, creamy and tangy ice cream combining mangoes and the flavours of cheesecake. 

Ingredients

• Whipping Cream: 1 Cup
• Sweetened condensed milk: 1/2 Tin
• Cheese Cubes: 5 to 6 ( 60 Gms) in room temperature
• Mango pulp: 1 Cup ( Pulp of 3 mangoes beaten with 4 tsp sugar)
• Lime juice: 1 Tsp
• Digestive biscuits: 2 - 3 nos

Method

• Whip the cream with a hand mixer until soft peaks are formed.
• Add the condensed milk and further beat for a minute.
• Soften the cheese with the back of a spoon or spatula
• Add the softened cheese to the cream and condensed milk mixture
• Assemble the ice cream in a container by transferring half of the cream mix and then scoop out few spoons of mango puree on top of it and arrange of the biscuits. Repeat one more time with remaining cream, puree and biscuits.
• Freeze overnight and scoop out the ice cream.

Happy Cooking!

Shabana

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Rainbow Ice cream

Who doesn't love a rainbow? Those colours add on beauty to everything. What if we could combine that beauty with taste? Yes, we can! With this fruit flavoured rainbow ice cream you can add beauty and taste to your dessert. Check out the video to see how to make this flavour filled colourful treat for your loved ones. 

Ingredients :

1. Skittles small packet: 4 to 5 packets
2. Whipping Cream: 1 Cup
3. Sweetened condensed milk: 1/2 Tin
4. Food Colour: Few drops (Optional)

Method:

1. Separate the skittles by colour and melt each colour on stove top by adding 1/4 cup water for each colour. Once the skittles melts, continue to stir for 2 minutes and slightly thicken the syrup
2. Keep aside after melting each colour
3. Whisk the cream with hand mixer or stand mixer until soft peaks are formed.
4. Add the condensed milk and whisk again for 30 seconds to 1 minute
5. Divide the mix equally into 5 bowls
6. Add one colour each to the divided cream and mix. ( Can add food colour to get darker colour)
7. Assemble all five colours into a freezer safe container and allow to set overnight.
8. Scoop out the beauty and relish

Icecream time

Shabana

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Coconut Kheer ...A very tasty Kheer or Payasam made in less than 5 Minutes. It just needs two main ingredients and you get an option to customise your kheer by adding any garnishing of your choice. With so little time and effort I was definitely not expecting this taste. But on tasting, i decided to share this easy recipe and save a lot of your time.

Ingredients

1. Ready made coconut milk: 400 ml tin
2. Sweetened condensed milk: 1 tin (397 gm)
3. Any nuts of your choice: 2 to 4 TBspn
4. Khas Khas or sabja seeds or sago seeds: 2 to 3 tsp

Method

1. Soak the khas khas or sago seeds in water. If using sago just cook it for 10 mins after soaking
2. Mix well the coconut milk and condensed milk in a bowl with a fork or hand whisk
3. Add desired nuts and soaked khas khas and mix
4. Chill for few hours or overnight.
5. Serve cold

Happy Cooking 

Shabana

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Mango Sticky Rice

Delicious ripe mangoes served with coconut infused sweet and salty rice. This is a very different dessert compared to the usual ones that we try. Its a dessert made with rice and is a famous Thai delicacy.

Ingredients

For the Rice

• Basmati Rice: 1 cup ( soaked for 6-7 hours)
• Coconut milk: 1.5 cups
• water : 2 - 2.5 cups
• Sugar : 1/3 rd cup
• Salt : 1/2 tsp
• Vanilla essence: 1/2 tsp

For the coconut sauce

• Coconut cream (available in can) : 3/4 cup
• Corn flour: 1 tsp
• Salt : 1/4 tsp
• Sugar : 2 tbsp

For the topping

• Moong daal : 2 tbsp
• Ripe Mangoes : 1 nos

Method

1. To prepare the rice wash the rice well and soak for few hours , preferably overnight.
2. Take a thick bottom pan and add the soaked rice and the water and cook on medium flame until the rice is slightly overcooked.
3. While the rice is cooking take a bowl and mix the coconut milk, sugar, salt and vanilla essence and heat it on a low flame. Keep stirring until the sugar is dissolved and the milk is warm. Do not boil.
4. Once the rice is done add this milk mix and immediately close the lid and allow to rest.
5. While the rice is resting we'll prepare the sauce. Take the coconut cream in a saucepan. From this cream take a few tablespoons and mix the cornflour to it in order to make it lump free. Now add this cornflour mix to the remaining coconut cream and mix well. Add the sugar and salt to this and heat on a medium flame until the sauce thickens and starts to coat the back of the spoon. 
6. By now the rice should have absorbed all the coconut milk and must be slightly sticky. Now the rice is ready.
7. To top the dessert we should cook the moong daal. wash the daal and cook it for 10 - 15 minutes in little water until the daal goes soft. Now heat a tawa and slightly brush it with oil and add the cooked daal and toss it until it goes crisp. Initially the daal would be soft while tossing so be gentle in mixing. Keep tossing until the daal gets crisp and slightly changes colour. Now the topping is ready. This is called as the mung beans in Thailand desserts.
8. Slice the mangoes in the shape preferred. Now all the things are ready for the dessert and let's assemble it
9. Fill the rice in a bowl of your choice and invert it so that the rice serving forms a nice shape. Pour few tablespoons of sauce over it and top it with the mung beans we prepared. assemble the sliced mangoes by the side of the rice and serve....eat the rice mixed with the sauce and the mangoes..
10. Enjoy the sticky rice with the sweet salty sauce and the soft mangoes with the crunchiness of the mung beans.

Happy cooking!!

Shabana

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Vanilla Cupcakes with Buttercream Frosting

Vanilla cupcakes... I have always devoured the sight of these little beautiful fluffy yellow iced delicacy sitting like little showpieces on those glass cupboards in bakeries. I wondered if i could ever be an artist of that genre. There started my humble trials and toils with flour and egg batter. The result, which as my heart yearned were delicious and here I share with you one of my priced recipes...  

Ingredients

For the Cake

• Self Raising Flour: 2.5 Cups (1 cup = 250gms)
• Milk: 1 cup
• Vegetable oil: 3/4 Cup
• Eggs: 4
• Vanilla Essence: 1 Tsp
• Sugar: 2 Cups

For the frosting

• Butter: 220 Gms
• Icing sugar: 4cups
• Milk: 2 Tbsp
• Vanilla Essence: 1 tsp
• Pink food colour: 1/4 Tsp (Optional)

Method

1. Mix the sugar and eggs for a minute with an electric beater until creamy
2. Add all the other ingredients to the egg mixture and beat further. Do not over beat. Just mix until the dry ingredients are well incorporated 
3. Transfer the batter into a muffin tray lined with cup cake liners and bake in a pre heated oven at 180 degree Celsius for 20-30 minutes until done
4. While the cakes are baking the frosting can be prepared. For this, beat the butter with an electric beater until light and fluffy and keep adding the sugar little by little and beat further. 
5. Add vanilla essence and food colour and beat further until all sugar is used up. Adjust the consistency of the icing with milk.
6. Once the cup cakes are cooled completely use a piping bag and nozzle of your choice to decorate the cup cakes.

Notes:

1. If using All purpose flour instead of Self Raising flour then add 1 tsp of baking powder and 1 tsp baking soda to the maida. 

2. You can make half of this recipe for lesser number of cakes.

Happy Baking!!

Shabana

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Donut / Doughnut

A luxury dessert or a snack .. call it as you like..deep fried donuts with irresistible chocolate coating and colourful sprinkles must have surely caught your eyes at bakeries and Donuts shops... Now make this beauty at your home with ingredients always at your reach.

Ingredients

1 cup : 225 ml

• Maida / All Purpose Flour : 2 cups
• Lukewarm milk : 3/4 cup
• Melted butter: 1/4 Cup
• Dry active yeast : 1 Tsp
• Salt : 1/2 tsp
• Sugar : 2 Tbspn
• Oil to deep fry the donuts

Method

1. Measure all the ingredients except milk and oil to a wide bowl and mix it well 
2. Add milk little at a time and make a soft dough. If you have a food processor with kneading attachment you can use that and it works perfect.
   
    
3. Roll the dough to 1 inch thick flat sheet
4. Make shapes of donuts using a donut cutter or simply a glass for the bigger circle and small bottle cap for the inner circle 
   
   
   
   
   
   
   
   
   
5. Arrange the shaped donuts in a tray and spread some oil on the top to prevent from drying, cover it with a dry cloth and allow it to rise for about 2 hours or until it has doubled in size.
   
   
   
   
   
   
   
6. Heat oil to deep fry and once oil is moderately hot add the donuts and fry both sides until light brown. Keep the flame in medium low as the donuts should get cooked inside before changing its color outside.
   
7. Transfer it to a plate lined with kitchen napkin
8. You can simply dust the moderately hot donuts with powdered sugar for the simplest version or you can coat them with melted chocolate of your choice. I melted a 90 Gm bar of Milk Chocolate on a double boiler until very smooth and dipped the fried donuts in the chocolate once the chocolate reached room temperature. You can use white chocolate or dark chocolate as per your choice
   
9. To make it more fancy you can dip it on sprinkles after the chocolate has been coated..

Note: Make sure you fry the donuts after they have doubled in size. Take out the donuts from the oil once its light brown coz it will get a little darker when out of oil. 

Happy Cooking!!

Shabana.

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Coconut Ice Cream

Home made ice creams are the most easiest dessert that you can make...All you need is the patience to wait while its freezing to the perfect creamy texture.. No one likes to bite ice crystals in their bowl of ice cream but would you love to bite those yummy coconut shreds in between the white creamy ice cream ? If you love to have that yummy treat then this is the best way... Look down for those simple ingredients and the way to get it done...

Ingredients

• Whipping Cream : 300 ml
• Condensed milk : 200 gm (half a tin)
• Thick coconut cream : 300 ml 
• Desiccated Coconut : 2 tbsp
• Coconut oil : 1 tbsp
• Roasted coconut flakes to garnish (optional)

Method

1. Beat the cream until soft peaks are formed
2. Take few scoops of this whipped cream to another bowl and add all the other ingredients and mix well with a whisk
3. Add this mixture to the remaining whipped cream and fold gently until.the coconut mix is completely mixed with the whipped cream
4. Transfer to a freezer safe container and wait for a minimum of 8 hours or preferably over night
5. Scoop out and garnish with few roasted coconut flakes or simply enjoy the smooth delicacy as I did.

Note:

You can add up to 400 ml of coconut cream if you prefer a strong coconut flavour. I used store bought coconut cream for this recipe. If you prefer making home made cream then extract thick coconut milk from freshly grated coconut and leave in fridge until it forms a thick layer on top and water settles in the bottom. Do not add the water. Just add the cream on top and it should work perfectly fine. 

Happy ice cream time!!

Shabana

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Chocolate Brownie

Is it a cookie? No.. Is it a cake? No... Its a cross of both... The texture is like a chewy chewy cookie and the look is that of a flat cake.. This recipe is slightly different from the normal ones as it uses vegetable oil instead of butter and uses cocoa powder instead of melted chocolate. This makes this recipe a far easier one as there is no melting of butter and chocolate. Just sieve the dry ingredients and blend the wet ingredients and mix both and ta-da its ready to go into the oven!

Ingredients

1 Cup = 250 Gms

• 3/4 cup vegetable oil
• 1 1/2 cups sugar
• 1 1/2 tsp vanilla extract
• 3 eggs
• 3/4 cup flour
• 1/3 cup + 2 1/2 tbsp cocoa
• 1/4 tsp + 1/8 tsp baking powder
• 1/4 tsp salt

Method

1. Preheat oven to 180 degree Celsius . Grease a 9x9 square baking pan, or line it with parchment paper.
2. Sift the flour, cocoa, baking powder and salt and keep ready
3. Mix together the oil, sugar and vanilla extract with a hand blender in medium to high speed
4. Add eggs one by one and mix after each addition until well combined.
5. Add the dry ingredients in two batches to the mixed wet ingredients  
6. Pour the batter into the pan and spread evenly. tap to break air bubbles
7. Bake for 25-30 minutes or slightly more, or until a toothpick comes out with a few crumbs. ( need not come our clean like it does for a cake)
8. Allow to cool for sometime and slice and enjoy as it is or with a scoop of vanilla ice cream for more delicious taste.

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Happy baking!

Shabana

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Oreo Cheesecake

Creamy cheese cake on a chocolate cookie base topped with super fine oreo crumbs and set without baking makes an Oreo Cheesecake easy to make and truly delectable. All you need is..

Ingredients

• Oreo cookies : 25 nos
• Softened butter : 75gms
• Cream cheese : 500 gms
• Whipping cream : 500 ml
• Gelatin : 2 tbsp
• Sugar : 80 gms

Method

1. Separate each oreo cookies using hands and neatly remove the white cream using a butter knife. Keep the removed cream in a saucepan and add the biscuits to a blender.

2. Blend the cookies until very fine and keep aside 1/3 rd of this mix for decorating the cake.

3. To the blended cookies (the 2/3rd portion )  add the softened butter and beat further until a crumble consistency is obtained.

4. Add this to a springfoam cake tin and press well with a back of a glass to get an even base.

5. Keep this in fridge while we prepare the cake

6. To prepare the cake add the cream cheese (softened to room temperature), whipping cream, sugar and the gelatine powder to the saucepan in which we have the cream of the Oreos.

7. Keep this on low flame and mix well until it gets smooth. Make sure you don't boil this cream mix. Just a small heating will be enough to get the ingredients well mixed.

8. Pour this mixture slowly on top of the base which has been setting in the fridge.

9. Keep it back to set overnight and next day using a seive dust the powdered oreo cookies (1/3 rd portion ) on top of the cake generously.

10. Unmould the cake from the cake tin and slice this beauty.

Delicious cooking!

Shabana
 

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Gulab Jamun

Gulab jamun is a very famous Indian sweet where dumplings are traditionally made from mawa and later soaked in sugar syrup. Making the dumplings with milk powder is a much easier way and I had earlier uploaded the recipe for it.
I am happy to share with you a much easier recipe for the same by just substituting one ingredient in my old recipe with egg. I was surprised with the taste the sweets gave despite spending very little time.. Now this is a fool proof recipe for gulab jamun for those who don't mind using eggs, for those weight watchers please click here for the Eggless Gulab Jamun recipe.

Ingredients

1 cup = 200 gms in this recipe
For the dumplings

• Milk Powder: 1 cup
• All purpose flour/ maida: 1 Tbsp
• Melted unsalted butter: 1 Tbsp and a little more to grease hands
• Baking powder: 1 tsp
• Egg: 1
• Oil to deep fry the dumplings

For the sugar syrup

• Sugar: 250 gms
• Water: 400 ml
• cardamom powder: 1/2 tsp or rose essence 1/4 tsp as per choice

Method

1. To a large sauce pan add the sugar and water and allow the sugar to dissolve in high flame. Once all sugar is dissolved lower the flame to minimum and keep the syrup in simmer
2. While the syrup is boiling make the dumplings, Mix all the dry ingredients in a mixing bowl using a whisk or fork or hand, to this add the egg and melted butter and make a dough with your fingers without vigorous kneading. Once the ingredients are well mixed if you feel the dough to be sticky just wash and dry your hands and grease them with a little butter and once again softly knead the dough. Just follow the video and pictures below for more detail.
3. Keep the oil on medium flame to fry the gulab jamuns and meanwhile prepare the dumplings
4. To prepare the dumplings pinch out little dough and make lime sized balls. The balls should not be very big as it will be hard to get cooked. This recipe should make almost 12 balls. Divide the dough accordingly
5. Once the dumplings are ready check for the oil temperature by dropping a little dough in the oil. If the dough goes right to the bottom, sizzles and then comes up then you are ready to fry the dumplings. We need moderately hot oil.
6. Fry the balls in three to four batches as shown below, so that they get evenly browned.
7. Once they are fried drop them directly to the simmering syrup and further cook for 5 minutes in the syrup in low flame.
8. Serve hot or cold... This goes best with a scoop of vanilla ice cream or just the syrup

Pictures and video

Start kneading

Makes 11-12 dumplings

 

After frying

Cook for 5 minutes in simmering sugar syrup

Switch off flame and take out from the syrup after 10 minutes



Sweet time!!
Shabana

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Moong dal payasam

Moong dal payasam / Parippu payasam is a South Indian kheer which is made from moong dal ( Pasi parippu or Cherupayar) and jaggery and coconut milk which gives an authentic touch to the payasam. This dessert is an integral part of every festival in Kerala.

Ingredients

• Moong dal / Cherupayar : 1 cup / 225 gms
• Water : 2-3 cups
• Jaggery : 250 gms (grated or dissolved in a cup of boiling water)
• Coconut milk from first extract : 1 cup
• Coconut milk from second extract : 1 cup (This can be taken from 1 cup shredded coconut or even by mixing coconut milk powder in Luke warm water simply by following packet instructions)
• Cardamom powder : 1tsp
• Raisins and cashew nuts
• Ghee clarified butter : 1-2 tbsp.

Method

1. Dry roast the dal for 5-6 mins on medium flame.
2. After the dal has cooled to room temperature wash it thoroughly and add to a pressure cooker with 2-3 cups of water and cook for 3-4 whistles until the water is absorbed and dal is very well cooked and soft.
3. Now add the grated jaggery or the jaggery dissolved in water(strain the mixture) and mix well and allow to boil and incorporate well with the dal
4. Add coconut milk from second extract and allow to boil again. Boil for 4-5 minutes
5. Add the first extract of coconut milk and mix well in medium flame . Do not over boil after adding the first extract.
6. Add cardamom powder and mix well and put off the flame.
7. Heat ghee and roast the cashews and raisins till light brown and add to hot payasam

Serve hot or cold.

Happy Cooking!!
Shabana

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Berry Tiramisu

Here is a twist on a classical dessert that highlights another flavour combo that we loved at home. This tiramisu uses a berry flavour instead of the traditional coffee and cocoa. The lady fingers dipped in orange juice gives it a unique flavor and I have used a cream mix instead of mascarpone cheese. Lets look into how we can get it done.

Ingredients

Serves: 6-7 

For the cream layer

• Thick Cream: 150 gms
• Whipping cream: 50 Gms
• Powdered Sugar: 5-6 Tbsp ( Can adjust to taste)

For the biscuit layer

• Lady finger biscuits: 1 pack
• Orange juice to dip the biscuits

For the Berry jam layer

• Any berries of choice; 300 Gms ( fresh or Frozen)
• Sugar: 100 - 120 Gms

Method

1. Prepare the berry jam by heating the strawberries and the sugar until the sugar melts completely. Allow to cool and refrigerate until ready to be used
2. Whip the cream until soft peaks are formed and then add the thick cream and sugar and give a good mix with a spatula
3. Take an appropriate dish to arrange the dessert which is about 4 inch of height and form the bottom most layer with the lady finger biscuits after dipping them in fresh orange juice. 

On top of this layer spread the cream layer and then the berry jam. 

Keep repeating until all the cream and jam is used up. Keep in mind that the top most layer should be the cream.

Dust a teaspoon of cocoa powder through a sieve on top of the cream layer to give that finishing touch.

Allow to set in fridge for 5-6 hours.
Slice and enjoy

Note: You can also set this desserts in individual ramekins or pudding bowls and serve as a whole or set it in one big dish and slice according to need.

I used strawberries and blueberries for this recipe but you can choose any berry of your liking.

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Happy dessert time!!

Shabana

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Bread Pudding - No Bake, Eggless

An eggless no bake bread pudding for those who want a healthy dessert! The combination of sweet milk and bread with the caramelized sugar makes this pudding a favorite for all those dessert lovers. The earlier recipe I posted of  Bread pudding was a baked one and I used eggs. Upon requests from the vegetarians and the non bakers I am posting a no bake eggless bread pudding here. Do try and post your feedback and doubts in the comments section !

Ingredients

• Milk: 500 ml
• Gelatin: 1 Tbsp ( or China Grass 5 gms )
• Milkmaid: 1/2 tin (200 gms)
• Bread Slices: 4
• Fresh Cream: 100 ml
• Sugar: 4 Tbsp for caramel & 4 Tbsp more for milk

Method

1. Dissolve the gelatin in 2-3 Tbsp of boiling water and keep aside
2. Boil the milk with 4 tbspn of sugar
3. Meanwhile trim the edges of the bread and cut it into small pieces
4. Mix the milkmaid and the cream in a separate bowl and keep ready 
5. Add the dissolved gelatin to the milk mixture
6. Soak the bread pieces in this milk mix and keep ready 

Soaked bread in milk, cream and milkmaid

       7. Add the milk maid and cream mix to this and mix well and keep ready to be transferred to the pudding dish.
       8. Now to make the caramel, add the sugar to a heavy bottom pan and melt it on medium flame without stirring and until it becomes brown and smells like caramel as shown in the video below. Make sure not to burn it.

        9. Pour this into the dish in which you will be setting the pudding, on top of this pour the milk and bread mixture and allow to set overnight

Caramel

        10. Cut into slices and serve with caramel side up. or simply serve it with bread side up with some drizzled caramel.

Note: If you are using an aluminium dish to set your pudding then you can caramelize the sugar in the same pan and simply add the milk mixture over it and set in fridge

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Happy dessert time!!

Shabana

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