Archive for the ‘Dessert’ Category

Ragi Chocolate Cake

Friday, May 9th, 2014

Ingredients;

1/2 cup Finger Millet flour
1 cup All purpose flour
1 tbsp. Cocoa powder
3/4 cup sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/4 cup vegetable oil
1/2 cup curd/yogurt
1/4 cup milk
1 tsp. cinnamon powder

Method;

Sift the finger Ragi flour, all purpose flour, baking soda, baking powder and cinnamon twice in a large vessel. Take another vessel and add curd, oil, milk and sugar in it, beat the liquid mixture with a fork till the sugar is dissolved.

Preheat the oven to 190°C for about 10 minutes. Grease a round cake tin with oil.

Add the dry ingredients to the wet liquid mixture little by little and fold lightly making circular motions.

Pour the cake batter into the greased cake tin and bake for 30 minutes or till the cake is done. Check the cake by inserting a clean knife in it, if it comes out clean the cake is fully baked.

Walnut and Banana Cake

Wednesday, December 11th, 2013

Ingredients

1/2 cup wholewheat flour
1/2 cup refined flour
1/4 cup milk
1 big red skin or any other variety of banana
1/4 cup of Walnuts
2 tbsp. of Yogurt or curd
2 tbsp. of vegetable oil
3/4 cup of Castor sugar
A pinch of salt
1 tbsp of cocoa powder
A pinch of Cinnamon powder
1/4 tsp. of Baking powder
1/4 tsp. of Baking soda

Method

Peel the banana and slice it into small pieces. Grind together the banana slices, sugar, yogurt, milk and oil in a blender. Keep it aside.

Add the baking powder, baking soda, cocoa powder, salt and cinnamon to both the flour in a big vessel. Sift all the dry ingredients together for at least twice.

Mix the dry ingredients into the wet ingredients little by little. Mix with light hands, folding the flour mix gently into the wet ingredients.

Crush the walnuts into small chunks and add it to the batter.

Preheat the oven for 10 minutes at 180°C. Grease a rectangular tin or a round cake tin with oil and dust it with dry lour. Pour the batter into the baking tin.  Bake the cake at 180°C for 30 to 35 minutes or till the cake is done. Check the cake by inserting a knife in it, if the knife comes out clean the cake is fully balked.

Mango Mousse

Friday, July 12th, 2013

Ingredients:

1 cup crumbled Cottage cheese
1 cup thick mango puree
10-12 Almonds
4 tbsp. sugar
Chocolate chips
10-12 digestive biscuits
1 tbsp.Olive oil

Method:

Peel and chop two mangoes. Grind almonds into fine powder.

Blend mango pieces and cottage cheese with granulated sugar to make puree. Reserve a little mango puree for garnish.

Grind the biscuits with almonds coarsely in a blender with butter.

In a large bowl and add mango & cottage cheese puree, some almond powder and mix well.

Take small serving bowls or glasses and add a tablespoon of coarsely ground biscuit. Pour a ladle of mango mousse over it and add another layer of biscuit. Finish it with mango mousse, a little fresh mango pulp and a few chocolate chips.

Refrigerate the Mango Mousse for 3-4 hours and serve chilled.

Brownie

Thursday, December 13th, 2012

Ingredients

1/2 cup whole wheat flour
1/2 cup All purpose four
1 cup powdered sugar
1/4 cup cocoa powder
1/4 cup oil
1/2 cup milk
1 tsp. baking powder
1/2 tsp. vanilla essence

Method; Preheat oven to 190°C for 10 minutes and grease a rectangular flat baking tray.

Take a large bowl and add both the flours, salt, baking powder. cocoa powder and mix it well with a fork.

Take another bowl pour milk, oil, vanilla essence in it and add powdered sugar in it. Whisk all the ingredients well with a fork.

Pour the dry ingredients into the wet ingredients and stir it lightly to combine and make a smooth batter.

Pour the batter onto the greased baking tray and smooth the top with a spatula. Bake the brownie for about 30 minutes or so.

Remove from the oven and let it cool completely. Slice the Brownies and dust with powdered sugar.

Phirni

Tuesday, November 20th, 2012

Ingredients
3/4 cup beaten rice (poha)
2 cups milk
4 tbsp sugar
1 tbsp cornflour dissolved in 2 tsp cold milk
1 cup sliced fruits (banana , apples etc.)

Method

  •     Place the beaten rice flakes on a flat microwave-safe plate and microwave on high for 1 minute till the beaten rice flakes are crisp.
  •     Remove from the microwave, cool and blend in a mixer to a coarse powder. Keep aside.
  •     Put the milk in a microwave safe bowl and microwave on high for 2 minutes.
  •     Add the beaten rice, sugar and cornflour–milk mixture, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute. Keep aside to cool.
  •     Refrigerate for at least an hour.
  •     Just before serving, divide the phirni and fruits into 4 equal portions.
  •     Place a portion of fruits in each of the bowls and top them with a portion of phirni.
  •     Serve chilled.

Chocolate Covered Strawberries

Monday, February 20th, 2012

Ingredients

16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Directions

Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

BADAM KHEER

Wednesday, October 13th, 2010
Ingredients:
1/2 cup Almond (Badam)
2 cups Milk
3 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk
How to make badam kheer:
  • Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
  • Remove the skin of the almonds and grind to a fine paste.
  • Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
  • Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
  • Allow to cool and serve chilled.

Muesli Coated Fruits

Saturday, October 2nd, 2010

Ingredients

3/4 cup muesli, lightly crushed
1 small sized banana, cut into pieces
1 small sized apple, cut into cubes
1 orange, seperated into segments

For the butterscotch sauce
1/2 cup sugar
2 tbsp fresh cream
1/4 cup milk

Method

For the butterscotch sauce

1. Heat a non-stick pan, add the sugar and allow it to caramelize to a light brown colour.
2. Remove from the flame, add the cream and milk and simmer on a slow flame to get a smooth syrup.
3. Allow it to simmer for 2 minutes till the sauce thickens. Keep aside.

How to proceed

1. Add the fruits to the sauce and mix well till the sauce coats each piece evenly.
2. Divide into 4 equal portions and keep aside.
3. Divide the muesli into 4 equal portions and keep aside.
4. Just before serving, place a portion of muesli in an individual serving bowl, top it with a portion of fruits and refrigerate to chill.
5. Repeat with remaining ingredients to make 3 more servings. Serve chilled.

Ingredients

3/4 cup muesli, lightly crushed
1 small sized banana, cut into pieces
1 small sized apple, cut into cubes
1 orange, seperated into segments

For the butterscotch sauce
1/2 cup sugar
2 tbsp fresh cream
1/4 cup milk

Method


For the butterscotch sauce

  1. Heat a non-stick pan, add the sugar and allow it to caramelize to a light brown colour.
  2. Remove from the flame, add the cream and milk and simmer on a slow flame to get a smooth syrup.
  3. Allow it to simmer for 2 minutes till the sauce thickens. Keep aside.


How to proceed

  1. Add the fruits to the sauce and mix well till the sauce coats each piece evenly.
  2. Divide into 4 equal portions and keep aside.
  3. Divide the muesli into 4 equal portions and keep aside.
  4. Just before serving, place a portion of muesli in an individual serving bowl, top it with a portion of fruits and refrigerate to chill.
  5. Repeat with remaining ingredients to make 3 more servings. Serve chilled.

CHOCOLATE BREAD PUDDING RECIPE

Saturday, August 14th, 2010
Ingredients:
300 ml Milk
4-5 tblsp Sugar
4 Slices Brown Bread
3 Eggs
2 tblsp Drinking Chocolate or cocoa powder
1/2 tsp Vanilla Essence
250 ml Thick Sweetened Cream
How to make chocolate pudding with cream:
  • Cut the bread into pieces. Beat the eggs and add the essence.
  • Warm the milk and mix in the sugar. Gently mix in the cooca powder.
  • Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
  • Grease pudding mould and pour the mixture into the mould.
  • Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 – 40 minutes or until the pudding is spongy.
  • Allow the pudding to shrink before unmoulding.
  • Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.