Sweet Pongal

SWEET PONGAL

Ingredients:
Rice - 1 cup
Split Green gram - 1/4 cup
Milk - 1 cup
Jaggery or sugar - 1 1/2 cup (Jaggery best)
Cashews and raisins - a few
Cardamom pwd - 1/4 tsp
Clarified butter( Ghee) - 2 tbsps

Method:
1. Heat a pan and dry roast the green gram for just a minute. Transfer to a clean dish.
2. Wash rice and pressure cook along with the roasted green gram, milk and 3 cups water. Let cook upto 4-5 whistles. Reduce flame and let be for 5 mins more. Turn off flame. Basically we need it mashy.
3. Once pressure subsides, mash the mixture while still hot.
4. Add jaggery/sugar to a large wok and 1.5 tbsps water and let dissolve on low flame. Let simmer till you get a sticky consistency. When you test the syrup between fingers it should be sticky like melted toffee, but no string.
5. Now add the mashed rice mix little by little and stir well with the jaggery/sugar syrup.
6. Heat ghee in another pan, roast the cashews and raisins till golden brown. Add to the pongal mix along with cardamom powder. Stir on low till it starts to thicken.
Remove from flame and serve hot. An extra dollop of ghee when serving is absolutely recommended 

Carrot Bhaat

A very simple, healthy and wholesome dessert that you can whip up quickly.

CARROT BHAAT

Ingredients:
1 cup grated carrots
1/2 cup well-cooked rice
3 cups full fat milk
1/2 cup sugar
1/4 tsp cardamom pwd
1 tbsp clarified butter(Indian ghee) for roasting dry nuts
Sliced dry nuts of choice
Method:
1. Cook carrots in 3 cups milk till they are cooked and milk reduces to half the volume.

2. Mash the cooked rice and add to the milk mixture.
Stir well leaving no lumps.

3. Add sugar, stir again. Let simmer till the mixture thickens

4. Add cardamom pwd, dry nuts(roasted in ghee). Remove from flame and serve hot.

Whole Wheat Banana Eggless Cake

Baked something after a really long time and was super happy with the soft cake that came out. Plus, I used Jaggery in this instead of sugar. Totally amazing and a must try..

WHEAT BANANA JAGGERY CAKE

Ingredients:
3/4th cup + 1 tsp Whole wheat flour
1/3 cup Cocoa powder
1/2 tsp Baking powder
1/4 tsp Baking Soda
A pinch of salt
2 ripe Bananas
A pinch Clove powder (Or ginger powder)
A pinch Cinnamon powder
1/4 cup Light cooking oil
1/3 cup Jaggery (run it in the mixer once to remove lumps)
2 tbsps yogurt
Assorted dry fruits and nuts

Method:
1. Preheat oven to 180 deg C. Microwave the bananas with the skin for about 3 mins on high. The skin will brown and the pulp will soften. De-skin and mash the bananas well.

2. Sieve together the wheat flour, baking powder, baking soda, spices and a pinch of salt. As we are using whole wheat flour, sieve at least twice or thrice to loosen up the flour.

3. In another bowl, whisk together oil and jaggery till well blended. Add the mashed bananas and whisk again. Now add 1 tbsp yogurt and mix.

4. Gradually add the dry flour mix in batches, cut and fold gently, repeat till all the flour is added in. Gently mix till no loose flour is visible and leave no lumps. If the batter is thick add the the remaining 1 tbsp yogurt as well.

5. Quickly toss 3/4th of the dry fruits and nuts in the 1 tsp loose flour till well-coated. Add to the batter and mix in. Coating the nuts in flour will prevent them from sinking in the batter.

6. Transfer to a greased loaf/cake tin. Sprinkle remaining dry nuts (non-flour coated) on top.

7. Bake at 180 deg C for about 30 mins. I used the microwave, and mine doesnt have 180 deg C. So I baked at 170 C for 6 mins. (Or till toothpick comes out clean)

8. Remove and let cool for about 5-7 minutes. Transfer to the serving dish. Serve warm or cold.

Pidi Kozhukattai

Ganesh Chaturthi, Sankatahara/Sankeshti Chaturthi Special - Pidi Kozhukattai (modak) , a version of modak famous in most parts esp during Ganesh Chaturthi. It's a non dumpling variation and really simple to make. Can be enjoyed as a snack anytime too...

PIDI KOZHUKATTAI

Ingredients: (Makes about 40)
1/2 cup rice flour (idiappam flour if available) 
1/2 - 3/4 cup jaggery, depending on how sweet the jaggery is (roughly chopped) 
1/4 tsp Cardamom powder
1 cup water
2 tbsps coconut pwd or finely chopped
1 tsp sesame oil
Method:
1. Dissolve jaggery in water in a big pan. Filter to remove impurities if any.
2. Add the cardamom pwd and coconut and bring to a boil.
3. Lower the flame and gradually add the rice flour, stirring continuously. Leave no lumps.
4. Keep stirring till the mixture becomes a thick mass. Remove from flame. Let cool a little.
5. While still bearably warm, oil your hands lightly and divide into equal portions. Roll or make into muthiya shapes.
6. Steam cook for 10-12 minutes. Remove and serve.

Pineapple Halwa

PINEAPPLE HALWA

Ingredients:
½ cup Rava/Sooji
½ cup Ghee / clarified butter
1 cup Sugar
½ cup Pineapple, chopped
1 ½ cups Water
10 Cashewnuts, sliced
¼ tsp cardamom powder
Saffron strands, a few or kesar colour (optional)
Method:
1. Heat 1 tbsp ghee and roast cashews till golden brown. Remove and keep aside.
2. Heat ¼ cup ghee in a thick bottomed pan and roast the rava till you get a nice aroma. Remove and keep aside.
3.  In the same pan, add the water and pineapple bits and let cook till pineapple becomes soft.
4. Add the rava stirring continuously leaving no lumps. Now add the sugar and mix well till sugar melts and halwa starts to thicken.
5. Add the remaining ¼ cup ghee, stir. Add in the cardamom powder, cashewnuts, saffron and mix well. Give a final stir till halwa starts to leave sides of the pan.
Remove and serve hot.

Atte ka Halwa

Simple and easy to make dessert recipe using minimal ingredients...

ATTE KA HALWA (Wheat flour halwa)

Ingredients:

Whole wheat flour - 1 cup

Sugar - 1 cup

Ghee - 1/2 cup

Water - 2 cups

Roasted cashews (in ghee) - a few

Roasted raisins(optional) - a few

Method:

1. Heat ghee in a thick-bottomed pan. 

2. Simultaneously mix together sugar and water in a thick saucepan and bring to a boil on medium heat. Allow sugar to dissolve. We do not need any string consistency here. Once it comes to a boil, lower flame a little and let simmer.

3. Meanwhile, to the ghee, add the wheat flour and roast well. Keep stirring till the flour lets out a roasted aroma and starts to turn golden brown. 

4. Continue stirring till ghee starts to separate and it becomes a pasty mix.

5. Once the sugar syrup starts to bubble, carefully and gradually add it to the roasted flour, stirring alongside to ensure no lumps. 

6. Keep stirring till all the water is absorbed by the flour and it comes together and starts leaving the sides of the pan.

Remove and serve hot (or warm) garnished with roasted cashews or other dry fruits of choice.

Mango Phirni

            The ninth and the holiest month in the Islamic calendar, Ramadan has begun. Here's a sweet treat with Mangoes, an all-time favourite, Mango Phirni. A simple dish that is rich, nourishing and can have many variations too...

MANGO PHIRNI 

Ingredients :
Cooked rice - 1 cup (Make sure to cook the rice with enough water so it can be mashed well)
Milk - 4 cups
Mango puree - 1 cup
Condensed milk - 1/4 cup
Cardamom powder - 1/2 tsp
Chopped nuts (almonds, cashews, raisins) - roasted in ghee
Few Saffron strands, soaked in warm milk

Method :
1. Mash the rice while it's still hot and keep aside.
2. In a thick-bottomed pan, boil the milk till it reduces in quantity.
3. Stir in the mashed rice and whisk well to make sure there are no lumps. 
4. Now add the condensed milk, mango puree, dissolved saffron strands and cardamom powder and stir well, check for sweetness. 
5. Remove from the flame and let cool. Serve chilled or warm garnished with the roasted nuts.

Strawberry Amaranth Halwa

                Nine days of Navratri, nine days of fasting or abstaining from certain foods. And not without a scientific reason! Seasonal changes require our body to adjust and for us to adapt lifestyle practices which are best for us. Most importantly food; where we are advised to give our stomach a rest and detox, by either fasting or abstaining from heavy foods that are difficult to digest. 
As a balance, instead of wheat, lentils and millets, people use wholesome substitutes like Amaranth(Rajgira) and Buckwheat (Kuttu) which provide all the health benefits that our body needs at this time, plus they are easy to digest as well. For the Chaitra Navratri vrat preparation (theme of our 35th #BlogHop), here's a popular Halwa, with a twist of course!!

STRAWBERRY RAJGIRA HALWA

Ingredients :
Amaranth/Rajgira flour - 1 cup
Clarified butter/Ghee - 1/2 cup + 1 tbsp
Sugar - 1 cup
Water - 2.5 cups
Chopped Strawberries - 1/4 cup
Chopped dry-fruits of choice - 1/4 cup
Green Cardamom (choti elaichi) powder - 1/4 tsp

Method : 
1. In a saucepan, add sugar, chopped strawberries and water, and let simmer on medium heat till sugar dissolves and strawberries become semi-soft.

2. Heat 1 tbsp ghee in a non-stick kadhai/wok (Use a large one as we'll use the same for the halwa as well) and add the dry nuts. Toast them till golden brown. Drain excess ghee and keep aside.

3. Heat the 1/2 cup ghee in the same pan and add the rajgira flour, stirring simultaneously so that it absorbs all the ghee. Roast for 2-3 mintues till you get the aroma. Turn off flame and keep aside.

4. Once the sugar has melted, place the kadhai with the rajgira flour back on low flame, and gradually add the sugar syrup to it, remember to keep stirring to avoid lumps. Let cook for 4-5 minutes. 
Finally add the toasted nuts and cardamom powder and give it a final stir. Remove and serve hot.

Strawberry-Mint Cheesecake (NoBake)

         It's always the right season for desserts. And right now, it's the right season for chilled desserts. I've always wanted to try a No-Bake cheesecake recipe with an alternative for Cream cheese as well, as not everyone might have access to it.
Trying this combination after quite some research and very happy with the results :) For the 34th Bloghop theme of #NoCookNoBake, I tried this dessert...

NO BAKE STRAWBERRY-MINT CHEESECAKE

Ingredients : (For a 6 inch Cheesecake, serves 4)
For the crumbs base:
Digestive biscuits - 8-10
Softened butter - 100 gms
For cheesecake filling :
Chopped Strawberries - 1 cup
Mint leaves - 6-7
Clove powder -  1 pinch
Whipped cream - 200ml
Paneer - 200 gms
Powdered sugar - 200 gms
Vanilla essence - 1 tsp
Lemon juice - 2 tsps
Milk - few tablespoons
Method :
1. Put digestive biscuits into a ziplock bag and crush lightly using a rolling pin. Transfer to a bowl. Add the softened butter and mix well. Spread in an aluminium cake tin and press using the back of a flat spoon to even it out. Refrigerate for about 30 minutes.

2. Coarsely puree strawberries, mint leaves and clove powder. Keep aside.

3. Whip together paneer, powdered sugar along with few tablespoons milk to aid blending. Now add vanilla essence and lemon juice and whip again. Transfer to a bowl. Fold in the whipped cream and mix gently. 

4. Take out the biscuit base and pour the whipped cream mix over it to coat evenly. I layered the cream mix and strawberry puree alternately to make it more colourful. Decorate with strawberry slices and mint leaves. 
Leave it to set in the fridge undisturbed for a good 6 hours, or better overnight. Do not freeze.
Remove, cut into wedges and serve. 

Eggless Choco-Chip Cupcakes (Micro)

            Microwave Baking is a blessing for many in many ways..in terms of time, mainly. If you are a person who likes to use their Micro for more than just re-heating then I am sure you have invested in a variety that offers combination controls. Though it can never replace the conventional oven, those pressed for time will still swear by the wonders they can get their microwave ovens to do :)
           Our theme for the 30th Bloghop was anything Microwave, so that would be cooking, baking, grilling, et al. I chose a simple, yet delectable Choco Chip Cupcake. Ready in minutes, this will rarely survive beyond one tea-time session :)

EGGLESS CHOCO-CHIP CUPCAKE

Ingredients :
Refined or wheat Flour - 2 ½ cups
Baking Powder - 1 ½ tsps
Soda Bicarbonate - 1 tsp
Salt - a pinch
Cocoa powder - 2 tbsps
Powdered Sugar - 2 cups
Softened Butter - ¾ cup (170 gm), 
Fresh curds (as drained as possible) - 1 cup at room temp
Warm Milk - ½ cup
Vanilla Essence - ½ tsp
Chocolate Chips - 1/4 cup

Method : 
1. Sift together the flour, baking powder, baking soda, cocoa powder & salt into a ckean bowl. 

2. In a separate bowl, whisk together butter, sugar, curds and milk till well blended. 

3. Add in the sifted flour mix and gently cut and fold. Finally add the vanilla essence and chocolate chips and give it a final folding.

4. Pour into cupcake moulds and bake in the microwave at 200 deg C for 7 minutes (Used a combination oven and Micro+Convection mode) followed by 4 more minutes at 170 deg C. Check with a toothpick or clean knife if done. 

5. Remove from the oven, let cool a bit before unmoulding. Your yummy cupcakes are ready :) 

Eggless Red Velvet Cupcakes

                 True foodies love to be inspired by others' culinary creations. I recall the time when exchanging recipes on paper, scouring through magazines and proudly possessing that neatly catalogued recipe book was a delight in those good ol' days. 
                 Now that everyone has access to almost every information they seek, the recipe book might have been literally 'shelved', but the trend of being inspired will continue forever. For our 28th bloghop theme, we chose to be inspired by recipes from each other's blogs, and give it a twist if we want too!!
                 I was spoilt for choice in selecting from my Bloghop mate, Preethi's blog I chose a simple Eggless red velvet cupcake recipe as I have been looking to try it for quite sometime now. I liked that fact that this recipe used wheat flour & no fat and looked so simple to make. Baking always makes me nervous, so I found it especially comforting !!!
Only change, I used strawberry compote (happy that they are in season!!) instead of the food colour. 

MICROWAVE EGGLESS RED VELVET CUPCAKE

Ingredients:
150 ml Wheat flour
50 ml Refined flour
6 tbsps + 1 tbsp Powdered Sugar
1 Tsp Baking Powder
1/2 tsp Baking Soda
1 cup finely chopped strawberries (if in season, else use red food grade colour)
100ml Milk
Whipped cream, Chopped strawberries for garnishing

Method:
1. Heat a non-stick pan, add 1 cup strawberries and 1 tbsp sugar to it and let caramelise. If the strawberries are medium sweet, then use 2 tbsps sugar instead. Stir occasionally and mash lightly till the strawberries are soft. I wanted a bite to them, so did not cook till too soft. This should take about 10 mins or so. Remove and let cool.

2. Sieve together the flours, baking powder and baking soda in a large bowl. Since using wheat flour I sieved them at least thrice. 

3. Add in the milk and mix well. Finally add the cooled strawberry compote and mix again. Pour the batter into greased cupcake moulds. I use a combination microwave oven. I baked at 200 deg C for about 5 minutes followed by 4 more minutes at 170 deg C, or till the knife came out clean. 
Remove and let cool to room temperature. Decorate with whipped cream and strawberries or jam. Serve.

Chocolate Cake with Jalebi Crust

Featured on http://www.chefajaychopra.com/chocolate-cake-on-jalebi-crust/                
         Love is in the air! Much heard, much said :) But my principle when it comes to food, as long as one can eat what makes them and their health happy, that for me is true love :)
               Wishing to create something more than just a layered dessert, I thought of using crisp Jalebi as the base for a soft cake. Easier decided than done as I had never tried making Jalebi in my life before. God bless the GITS company for this Jalebi mix with a free nozzle bottle as well!!
                I am not sure how a true dessert connoiseur would interpret this combination, but as a foodie, the layers of crisp, slightly warm jalebi, soft chocolate cake with whipped cream icing, and further topped off with more Jalebi and melted chocolate was "THE WOW" factor for me :) 
On to the recipe....

EGGLESS CHOCOLATE CAKE WITH JALEBI CRUST

Ingredients :
For the cake : 
Refined flour / Maida - 1 cup (250 ml) 
Baking pwd -  1 tsp
Baking soda -  1/2 tsp
Salt a pinch
Butter - 60 gms
Pwd sugar - 90gms (3/4 cup)
Lukewarm Milk - 150 ml
Vanilla essence -  1/2 tsp

Other ingredients : 
Whipped cream
Instant Jalebi mix (Or one can follow any basic Jalebi recipe)
Sugar syrup for the Jalebis
Chocolate syrup

Method : 
1. For the cake, sieve together the dry ingredients into a clean bowl.
2. In another bowl, beat together butter & sugar. Fold in the sieved flour mixture. 

3. Finally add milk and vanilla essence and lightly mix, till you get a smooth cake batter.
4. Pour into a cake mould and bake @180 for 10 mins. (Since I use a combination microwave, I tend to bake at 200 deg C for about 4-5 minutes, followed by 4 more minutes at 170 deg C.) Remove and cool to room temperature.

5. Using a clean palette knife, apply whipped cream evenly over and around the cake or decorate as desired. Refrigerate till the jalebis are done.

5. Prepare Jalebis as per the instructions, dip for about 20-30 seconds in warm sugar syrup and keep aside. (Note : Try making jalebis in shapes similar to the cake wedges you will serve, for eg, a triangle or meshed square instead of the traditional round design)

6. Now for the assemling and serving... cut the cake into wedges. Place a jalebi on the serving plate. Keep the cake wedge on top of it. Garnish further as desired with more Jalebi pieces, cream and chocolate syrup!!!

Custard-Fruit Tart

             A fun tart that's sure to be an any-time favourite...

CUSTARD FRUIT TART

Ingredients : 
Biscuit base :
Crushed digestive biscuits - 125 gms
Unsalted softened Butter - 85 gms

Fruits layer :
Assorted fruits of choice (finely chopped) - I used Apples, blueberries, banana, plum, melon)
Sugar - 2 tbsps
Cinnamon powder - 1/2 tsp
Clove powder (optional) - 1/4 tsp

Custard layer :
Milk - 1/2 litre
Custard powder (Vanilla flavour) - 2.5 tbsps
Sugar - 1.5 tbsps

Method : 

1. For the biscuit base, mix together the crushed (but not finely powdered) biscuits with softened butter till the butter is well incorporated. Spread evenly in a cake or tart tin and press firmly. Refrigerate until the remaining layers are prepared.

2. For the fruit layer, heat a non-stick pan and add the chopped fruits along with the sugar and let cook on low flame till sugar melts and maximum moisture from fruits evaporates. Sprinkle the cinnamon and clove powder, mix well and let simmer for a minute more. Remove and let cool.

3. Take out the biscuit base and spread the cooled fruits evenly over it, and shove it back into the refrigerator.

4. Finally, for the custard, add custard powder and 4 tbsps cool milk in a small bowl and mix leaving no lumps. Heat the remaining milk and sugar on low flame till it reaches a boil. Add in the custard-milk mix, stirring continuously to avoid lumps. Stir till mixture starts to thicken. Remove from flame immediately and continue stirring. Cool for about 5-7 minutes.

5. Take out the biscuit base again and gently pour the custard over the fruits layer. Even out the surface and refrigerate again for about one hour or till set.
Cut into wedges, garnish with desired fruits and serve.

Chocolate Pineapple Mousse

        An all-time favourite and a simple to make dessert, mousse. Takes just a few ingredients and can be modified and improvised upon endlessly. 

CHOCOLATE PINEAPPLE MOUSSE

Ingredients : (Serves 4)

Dark cooking Chocolate (I used Amul's dark choc)  -  200 gms
Cream - 200 ml
Pineapple (chopped into small pieces) - 1/4 cup (you can use any fruit of your choice)
Chopped cashews - for garnishing

Method :

1. Chop the dark chocolate into small pieces and add to a heat-proof bowl. Add water in a saucepan and place the bowl with chocolate pieces over it. Make sure the bowl doesnt actually touch the water. Let simmer over low heat and stir occasionally as the chocolate starts to melt. When melted completely, remove and let cool to room temperature. 

2. Add chilled cream to a large bowl and whip using a hand blender till soft peaks form. Take care to not whip at a very high speed or for long else it will turn into butter. Fold in half the cream into the melted and cooled chocolate and refrigerate the remainder till further use. 



3. To assemble, place a dollop of cream at the bottom of the serving bowl. Drop in a few pineapple pieces. Now add a large spoonful of chocolate & cream mix. Add a few more chopped pineappale pieces and finally top off with a little more cream. Garnish with chopped cashews(optional) and leave in the fridge to set for about an hour. 
Serve chilled. 

**Notes :-
a) Chill the cream, bowl and the blades of the hand blender till you need them for whipping. 
b) If you find the cream consistency a bit runny, add a little icing sugar while blending. 

Sweet Pongal

Pongal/ Makar Sankranti/Bihu...celebrated under many names across India...One of the greatest Indian festivals..our own Thanksgiving, to nature, our crops, farmers, all that make our every day life great and worth living and looking forward to..

SWEET PONGAL

Ingredients :
Rice - 1 cup
Split Green gram(moong dal) - 1/4 cup
Milk - 2 cups
Water - 3 cups + 1/4 cup
Jaggery - 2 cups
Green cardamom (Elaichi) powder - 1/4 tsp
Clarified butter (Ghee) - 1/4 cup
Nutmeg (Jaiphal) powder - 1/4 tsp
Clove (Laung) powder - a pinch (optional)
Cashews - a few
Raisins - a few

Method : 
1. Lightly toast Moong dal in a pan, only until it lets out aroma. Add to the rice and wash both together. Pressure cook with 3 cups water and milk till well done and very soft. It should be easily mashable.
2. Add jaggery and 1/4 cup water to a wok. Bring to a boil, stirring occasionally, till all water content evaporates and you get a really sticky syrup. 
3. Remove the cooked rice+dal from the cooker and mash well while still hot. Once the jaggery syrup is ready, add the mashed rice to it a little at a time. Stir really well so that the jaggery and rice+dal are well mixed. Add the ghee and mix.
4. In another pan, heat 1 tbsp ghee and roast Cashews and raising till golden brown. Add to the rice mix in the wok.
5. Sprinkle elaichi powder, nutmeg powder and clove powder. Mix well. 
Serve warm, and to make it even better, pour a generous ladle of ghee over it !!!

Simple Sooji Halwa

When we talk of Sooji halwa or Sheera, it immediately brings to mind the ghee-dripping semolina delicacy served piping hot with Pooris or on their own in stitched leaf bowls, or 'Donas' .
The South Indian variant that we make is called Rawa Kesari; known to get its name from the Kesar or saffron colour that gets added to the halwa. Also my mother tends to add the water and sugar at separate stages, allowing the sooji to cook first and then stir in the sugar.

Now the halwa in this recipe is as basic as it gets. The ultimate omnipresent sweet that is favoured in most festivals, temples, after-dinner dessert...the list is endless!! 

This goes in for the 5th FOODIE MONDAY BLOG HOP....yayyy, we are on to the 5th week now :) 


So here goes the recipe (credit : vegrecipesofindia.com)

SOOJI HALWA

Ingredients : (Serves 4)

Roasted Rawa/Sooji/Semolina - 1 cup
Ghee/Clarified Butter - 1/2 cup
Water - 2 cups
Sugar - 3/4 to 1 cup
Cashews - a few
Raisins - a few
Saffron strands
Cardamom/Elaichi powder - 1/2 tsp

Method :

1. Heat ghee in a thick-bottomed or non-stick pan. Now add the rawa and stir till ghee coats it evenly. Add the cashews and start roasting both the ingredients in the ghee till they start becoming golden brown and ghee gets fully absorbed. 
Note : Do this patiently on low flame, as we want the rawa to get cooked well without getting burnt.

2. Meanwhile, heat water along with sugar and let boil, only till sugar dissolves. Stir occasionally.

3. To the sooji pan, add raisins and cardamom powder and mix well. 

4. Once the sugar is dissolved, add the sugar syrup to the rawa and stir simultaneously. Mix well, so that the water gets absorbed and no lumps are formed. The mix will start to thicken and slowly reach the halwa consistency. 

When the mixture starts leaving the sides, remove from the flame and serve. 
Note : Some types of rawa might need more water to cook, so you will need to adjust accordingly.

Eggless Banana Blueberry Cupcake

An eggless fruity chocolicious cupcake...

CHOCOLATE-FILLED BLUEBERRY BANANA CUPCAKE

Ingredients :

All purpose flour - 1 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Softened Butter - 100 gms
Powdered sugar - 1/4 cup
Ripe banana - 1
Milk - 1/4 cup
Vanilla essence - 1/2 tsp
Blueberries - 6 to 7
Chocolate sauce - 1/4 cup

Method :

1. In a bowl, add butter, sugar, mashed banana and a few tbsps milk. Blend well using a hand blender.

2. Keep blending adding all the milk gradually.

3. Sieve together all-purpose flour, baking powder and baking soda. Fold into the butter mixture.

4. Finally add the vanilla essence and blueberries and give a final whisk.

5. Spoon out a little batter into the  cupcake moulds. Now pour a little chocolate sauce and top off with little more batter.

6. Bake in a microwave in convection mode @ 200 deg C for about 6 minutes.

7. Remove and cool. De-mould and garnish with remaining chocolate sauce and blueberries.

Simple Carrot Kheer

                   A simple Carrot Kheer, colourful, delicious and very simple to make. Can be improvised upon and served as a porridge too by adding in some rolled oats, dry fruits, and so on...

CARROT KHEER

Ingredients :

Finely grated carrot (or roughly minced in a mixer) - 1 cup
Milk - 1 and 1/2 cups
Condensed Milk - 1/4 cup
Cardamom powder - 1/ tsp
Roasted cashews (in ghee/clarified butter)- a few

Method :

1. Add the milk to a thick-bottomed saucepan along with the grated carrot. Cook on a low-medium flame, stirring gently and occasionally.

2. Once carrot is cooked, stir in the condensed milk and let simmer for 7-10 minutes more.

3. Remove from the flame, and add in the roasted cashews and cardamom powder. Serve hot or cold.

Blueberry-Paan Shrikhand

A dessert that doubles up as a mukhvaas ? Thought of experimenting with blueberries and paan(betel leaves) for a shrikhand, so it helps digestion too!! The result was delicious and wiped clean off the bowl :)

BLUEBERRY-PAAN SHRIKHAND

Ingredients : (3 servings)

Hung Curd - 1 cup or 200gms
Cream (not whipped) - 3 tbsps
Blueberries - 6 to 7
Paan leaves - 2
White sugar - 3 tbsps
Water - 3 tbsps

Method :

First, let's prepare the blueberry-paan crush....
1. Add the blueberries, sugar and water to a pan. Tear up 1 1/2 paan leaves and add to the pan. Finely chop the remaining half paan leaf, keep aside. 

2.Let simmer on medium heat. When the blueberries turn soft, mash them gently using a wooden spatula and stir. When the crush starts thickening remove from fire and let cool. Remember, as the presence of sugar causes the syrup to thicken further, do not leave on the fire for long.

3. Tip the hung curd into a bowl and whisk gently. Add the crush (keep little aside for garnishing) and stir in.
4. Finally add the cream and another gentle whisk.

5. Transfer to serving bowls and garnish with a little crush and the chopped paan leaves. Refrigerate for about an hour and serve chilled.

Mango Cupcakes

Mangoes are in and one can be forgiven for going crazy thinking what next they can try with the King of Fruits, before the season is over !!!

Here's a simple but delectable cupcake recipe...

EGGLESS MANGO CUPCAKES

Ingredients : (makes 12 cupcakes)

Mango pulp - 1 cup + 2 tbsps (for decoration)
Refined flour - 2 cups
Baking powder - 1 tsp
Yoghurt - 1 cup
Warm milk - as required
Condensed milk - 1/2 cup
Powdered sugar - 1/2 cup
Softened butter  - 1/2 cup
Vanilla essence - 1 tsp
Icing sugar - 2 tbsps

Method :

1. Sieve together refined flour, baking powder and a pinch salt into a clean, dry bowl.

2. In another bowl, whisk together the butter, sugar and condensed milk. Now add in the yoghurt, mango pulp and vanilla essence and whisk again.

3. Gradually fold in the flour, mix leaving no lumps. Add warm milk, a little at a time as required, to get a thick cake-like batter.

4. Spoon the batter into the cup-cake moulds and bake in a pre-heated oven at 200 deg C for about 15-20 minutes. My baking time was 7-10 minutes since I use a microwave.

5. Remove and cool to room temperature. Meanwhile stir together the remaining 2 tbsps mango pulp and icing sugar till well mixed.

6. Arrange the cupcakes on a serving tray and decorate with the mango-icing sugar mix.