No Bake Mango Cheesecake

1. Using a blender/food-processor crush biscuits/crackers into fine crumbs. Transfer it to a mixing bowl.
2. Add spices (cinnamon, Nutmeg, cloves and cardamom – powder) and sugar to the biscuit crumbs and mix
3. Now add the melted butter and mix it thoroughly.
4. Pour a tablespoon of the mix to each cup and press it down with the back of the spoon.
5. Refrigerate the cups until the cheesecake filling is ready [about 30 minutes to an hour].
   

1. Prepare Gelatin as mentioned on the box [ or - Heat the water and stir in the gelatin powder. If it does not dissolve properly, put the mixture in the microwave, heat it up, and mix again.] Keep aside.
2. Whisk whipping cream until fluffy, keep aside.
3. Whisk the soft cream cheese (use food processor or handheld blender or egg whisker) until smooth consistency.
   
4. Add the sugar and Mango Puree, blend it all together.
5. 
   Finally add Prepared Gelatin & whisked whipping cream to the creamcheese-mango mix and beat few times to mix it all together.
6. Pour the mixture to the chilled cups (about half cup). Tap the cups couple of on folded kitchen towel to let the mixture settle.
   
7. Put the cups back into the refrigerator for at least 8 hours.

1. Warm up ¼ cup water. Stir-in the Gelatin powder until there are no lumps. Heat the mixture for a minute or so in microwave oven and stir the mixture again to dissolve all the gelatin.
2. Now, add 2 tablespoons of pureed mango pulp to the gelatin mixture and mix. (this helps in blending the gelatin with the mango puree )
3. Add rest of the mango puree & orange juice,  whisk it to make the Jelly mix.
4. Pour 2 tablespoon of Jelly mix over the chilled cheesecake cups.
5. Chill the cheesecake cup overnight in the refrigerator (or at least for 8 hours) until Jelly is set.
6. Serve chilled Mango Cheesecake. You may garnish it with whipped cream, or mango slices - let your imagination go. Share and Enjoy!

• I used canned Kesar mango puree (unsweetened) this time. During mango season (summer). I prepare fresh pulp from mangoes. – just make puree out of ripe mango flesh in a blender.
• Instead of individual cups, cheesecake may be prepared in a baking dish with layering the bottom with crust. Spring-form baking dish works well for this purpose
• A ready no-bake 9in Graham Pie Crust may be used instead of making the bottom layer
• You may serve Mango cheesecake with a dollop of whipped cream on top.
• Top Jelly layer may be skipped and just serve with whipped cream and/or fresh cut mango pieces.
• You may substitute gelatin with agar agar.

Credits: I got my inspiration for this dessert from Nagi's Site, El Mondo Eats, & Cooking Jingalala

Labels: Cake, Desserts, Sweet, Vegetarian

~ No Bake Mango Cheesecake ~
Posted by Swetha @ 1/02/2023 12:00:00 PM :: 0 comments

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Seasoned Fruit Salad - Indian Style

Wishing you all Happy & Prosperous New Year 2023!!

• Ripe Fruits - Mango, Banana, Apple etc. - 1 each; Grapes - 1 cup
• Dry fruits and nuts - Raisins (dry grapes), Cashew nuts, Almonds etc.
• Spices - Green Cardamom powder from 1 pod, Cinnamon powder - ¼ tsp, Nutmeg powder - a pinch, Black Pepper powder - a pinch
• Honey - 1 tsp [optional]
• Ghee - 1 tsp

Labels: Banana, Desserts, Festive Food, Healthy dish, Naivedyam, Sweet

~ Seasoned Fruit Salad - Indian Style ~
Posted by Swetha @ 1/01/2023 12:00:00 AM :: 0 comments

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Flan Recipe [ in pressure cooker ]

Pressure Cooker Flan: If you love flan and dread cooking in oven for over hour and half, you are not alone. But if you are comfortable using a pressure cooker (traditional or electric or instant pot), this is a quick and easy recipe. To be honest, I don't know what I would do with out a pressure cooker. Most of my recipes are prepared using pressure cooker. I grew up watching my mom and everyone in the family using them. My mom used to make flan, custard pudding, caramel bread pudding etc., in pressure cooker, so I knew how to make them in pressure cooker. Actually, I never tried baking them in oven. The time required to prepare in oven discourages me to even try :P 

Ingredients:

• 1/2 cup - granulated white sugar
• 2 tbsp. - water
• 2 cups - half-and-half or milk or coconut milk
• 1 14oz can - sweetened condensed milk
• 3 - eggs
• 1 tbsp - vanilla extract
• 1 tsp - dark rum (optional)
• Required equipment: a flan pan or round baking dish.

Method:

1. In a small saucepan, heat white sugar over medium heat until all of the sugar has melted and turned amber.  Remove from heat and carefully add the 2 tbsp of water (watch out for the steam).  Stir until all of the water has mixed in, then pour into your flan mold or round baking dish.  Set aside to cool while you make the flan mixture.
2. Combine the eggs, half-and-half, condensed milk, and vanilla in a blender. (also add rum if desired)  Blend until combined and no streaks remain.  Gently pour into your prepared flan mold, then cover.
3. Pour 1 cup of water in to your pressure cooker, and let the water come to a boil. Place a trivet or a wire stand in the center.
4. Close the flan-mold and seal.  If using a baking pan, cover the pan with aluminum foil to seal.
5. Carefully place the flan mold/pan on a trivet.
6. Close cooker lid. Bring to full pressure on high heat. Reduce heat and cook 12 minutes.  [do not put the pressure-weight]
7. After time is up, turn off the pressure cooker and allow the pressure to release naturally for another 12 minutes.  Remove flan from pressure cooker and uncover (flan should be slightly jiggly in the center, but not watery).  Allow to cool completely, then refrigerate for at least 4 hours (preferably overnight) before serving.
8. Serve: Run a paring knife around the edge of the cup to loosen the custard. Set a plate on top of the flan-mold/pan, grab both the pan and the plate, and flip them together. Gently tap on the top, and lift the pan off of the flan - tap gently on the plate to unmold if it sticks. Pour rest of the melted caramel from the pan over the flan.  Cut the flan, serve, and enjoy!

Makes about 8 servings.

Variations: 

• To make an Irish Cream Flan, replace 1/2 cup of half-and-half with 1/2 cup of your favorite brand of Irish Cream and reduce the vanilla extract to 1 teaspoon.  Do NOT use milk, or your flan might curdle.
• To make a dulce de leche flan, replace the can of condensed milk with a can of dulce de leche.

Labels: Baking, condensed milk, Desserts, Holidays, Pie, Sweet

~ Flan Recipe [ in pressure cooker ] ~
Posted by Swetha @ 8/21/2022 04:51:00 PM :: 0 comments

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Banoffee Pie

This is my sister's creation. She is into cakes and pies. And why not, she loves western desserts and pastry. When she was in grade school, it was a must that there should be a slice of cake in her lunch box everyday. Well, sometimes, only the cake would be gone, rest of the lunch would came back :P Since she is the youngest in the house, everyone would be worried and fuss around her. She was such a picky eater ... I think, she still is. I know she is going to chase me for mentioning it here. Well! I don't mind, after all what are younger sister for :))

Checkout more Pie recipes or recipes with Condensed Milk 

INGREDIENTS: 

Pie Base/Crust :

• Digestive biscuits - 20 to 30 ( depending on the size the pie)
• Melted Butter  
• Optional: Cinnamon powder 

Filling:

• 2 or 3 - Bananas 
• 1 tsp - lime/lemon/orange juice  
• 2 cups - whipped cream or cold heavy cream
• 2 tbsp. - granulated sugar
• 1 tsp vanilla extract
• 1/2 cup - grated chocolate/shredded coconut/chopped pecans for topping , optional
• Dulce De Leche or  ( preparation with Condensed Milk given below)  - 200 grams/7 oz Can

METHOD:

Preparing Dulce De Leche:

If you’re able to find store-bought dulce de leche, you don’t have to bother with making an homemade version because, a store-bought one is just as good. I realized that the easiest way to prepare Dulce De Leche is by using  pressure cooker. That is when ready Dulce De Leche is not available (like in India)

1. Take water in the pressure cooker
2. Keep the condensed milk tin upright in the cooker
3. Ensure it is completely immersed in the water with at least half inch of water above the tin.
4. Close the lid of the cooker and cook
5. After 1 whistle, lower the flame and cook for 10 mins (do not overcook, as this will make it thicker, and messy to spread on the pie)
6. Allow it to cool down (do not remove the can from cooker until it is completely cooled down,  generally, I leave it over night)
7. When you open the tin it should look something like this, light brown.

1. To make crumbs, pulse biscuits in a food processor until finely ground. You can pulse the sugar along with the biscuits in the food processor.
2. In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened.
3. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides to form an even layer.
4.  Cover with plastic wrap and place in the fridge to chill for one hour, until firm (or, optional - for a crispier crust, bake the crust at 350ºF for 5 minutes. Cool before filling).

Banoffee Pie:

1. Spread dulce de leche gently on top of the prepared crust and smooth the top.
2. Slice bananas thinly. 
3. Mix and coat banana slices with lime, lemon or orange juice to prevent them from oxidizing and turning black.
4. Lay banana slices over the dulce de leche in one even layer.

5. Using a mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating. 
6. Spread whipped cream over bananas.
7. Garnish with grated chocolate/shredded coconut/chopped pecans. 

8. Refrigerate for at least 3 hours before serving. 
9. Pie will keep for up to 3 days in the fridge.

NOTE: If available, use spring-form pan. Make it is easy to remove and cut the pie to serve.

Labels: Banana, condensed milk, Desserts, Holidays, Pie, Sweet

~ Banoffee Pie ~
Posted by Swetha @ 8/20/2022 02:49:00 PM :: 0 comments

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Baklava (Airfryer recipe) made with flaky paratha

 

YEAH! THIS IS MY 150th POST. THOUGHT BAKLAVA RECIPE WOULD BE THE RIGHT FIT FOR CELEBRATING THE ACHIEVEMENT :))

 

Baklava is a Mediterranean sweet dessert made of layers of flaky phyllo pastry filled with crushed nuts and sweetened with honey syrup.  Each country/region has their own variations. For me, any of the variation would do :P  I do love Mediterranean food ... for two main reasons. One: good vegetarian options on the menu, though I am not vegetarian, I lean towards being one. I should say their chicken recipes, especially the kabobs are yummy. Two: all sorts of desserts, especially Baklava. 

The traditional Turkish baklava, aka "Fistikli Baklava" is my favorite. Fistikli Bakalva is a pistachio baklava, typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon juice. Read more about different baklava here

Inspired by Bhavan's recipe, here is my version of Baklava. Flaky parathas are used instead of phyllo sheets. I used Air-fryer to prepare these baklava. So far I have prepared it three times since I purchased the air-fryer in December 2020. Every time, it has been a big hit and disappeared in no time. 

Labels: Air Fryer, Baking, Desserts, Festive Food, Holidays, Sweet, Traditional Sweet

~ Baklava (Airfryer recipe) made with flaky paratha ~
Posted by Swetha @ 1/01/2022 11:22:00 AM :: 0 comments

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Badam Halwa | Almond Halwa | Almond pudding | 'King of Sweets'

 For a very good reason Badam Halwa is also refereed to has "King of Sweets."  It is made of almonds, lots of ghee and saffron. Just with few ingredients magic happens. Requires lots of patience while preparing the sweet, it takes about 30 to 40 minutes in front of stove. But it is worth every small grain, as it melts in your mouth leaving a trail of rich flavor, without your knowledge you seem to close your eyes to hold on to all the richness, while smile appears - heavenly. 

• 1 cup - Almonds
• 4 to 6 - Cashew nuts (optional)
• ¾ cup - Sugar
• ½ cup - Ghee -melted (may not use all of it)
• ¼ cup - milk (I used almond milk)
• ¼ tsp - saffron strands
• ½ tsp - cardamom powder 
• 1 tbsp - chopped or slivered almonds for garnish
• small pinch of salt

Instructions:

1. Soak almonds overnight or for at least 4 hours. May soak in hot water for 2 hours. If you are short on time, microwave for 5 to 6 minutes with water, let it sit for about 10 minutes.
2. Peel the skin off and keep aside [Note: I feed my plants with the soaked water and the almond skin, why just discard and waste it]
3. If adding cashew, grind it into course powder and keep aside.
4. In the same food processor, grind the almond to course paste with as little milk as possible. Keep the paste consistency grainy, almost like fine sand.
5. Meanwhile, to 2 tsp of warm-milk add saffron strands. Let it soak for about 2 minutes. Using a pestle or back of a spoon crush the saffron to extract more color. No need to make a paste or break the strand. Keep aside.



6. Put a nonstick pan on the stove and add 1 tbsp of ghee. Turn flame to medium low.
7. Add ground almond paste (and cashew powder) to the pan.
8. Keep stirring for about 4 to 5 minutes. Nice aroma starts to come. 



9. Now add sugar and mix. Keep stirring. 
10. Sugar will melt and the mixture will start to bubble. 



11. Now add prepared saffron milk and keep stirring the halwa. Do not let it stick to the bottom or burn at any point.
12. Notice the change in color of the halwa. Saffron does not just give that rich golden color, it also enhances the flavor and aroma.



13. Add 1 tbsp of ghee and small pinch of salt to the mixture, continue stirring. This may take about 15 to 20 minutes. ... this is where you need patience, so turn on some sweet music and enjoy! (music may add some extra flavor to the halwa)
14. As the mixture come together, the mixture starts to leave the sides of the pan, bubbling will stop and ghee starts to floats or separates at the sides.... all the signs that halwa is almost done. 



15. Add cardamom powder and one more tbsp of ghee to the halwa. Stir for couple of more minutes and turn off the stove. Continue stirring for minute or so then transfer to severing bowl. Don't leave it in the pan, as pan is still hot and may burn the halwa.
16. Garnish the halwa with chopped/slivered almonds, bit of cardamom powder and few strands of saffron. 
17. Do not refrigerate the halwa. Since the halwa contains lots of ghee, it hardens and separates - flavor does not blend well. Halwa won't go bad for few days if stored in a covered container. ... if only any halwa is left :P
18. Serve warm or at room temperature and enjoy the 'King of Sweets' with your family and friends.

Halwa recipes: Carrot halwa, Falooda and China grass halwa, Duddi Halwa, Suji Pineapple halwa,  Kashi Halwa and Badam Halwa

Labels: Desserts, Festive Food, Halwa, Sweet, Traditional Sweet

~ Badam Halwa | Almond Halwa | Almond pudding | 'King of Sweets' ~
Posted by Swetha @ 10/11/2020 10:30:00 AM :: 0 comments

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Kashi Halwa | Ash Gourd(Winter Melon) Halwa | Dumroot Halwa

Kashi Halwa or Dumroot Halwa originates from south-canara (Udupi- Mangalore ) region. Made during festivals, served as dessert after meals. And at functions, sometimes it is served with a dollop of vanilla ice-cream. Yummy! Not only this combo is tasty, it adds volume to the dessert ...as Ash-gourd is mainly water, you will notice the reduced small volume of halwa after preparing it. Usually the serving size for (most of ) halwa is just one tablespoon per person. 

Kashi halwa is made from Ash gourd/ Winter Melon. During one of the ISHA foundation workshop I attended, I learned that Ash Gourd as Positive-Pranic (energy) and is very healthy for ones physical and mental growth. 

Kashi halwa has a sticky-candy texture. It is almost translucent and off-white in color. When saffron is added, it gets a yellowish hue to it. Also I cook grated Ash-gourd with milk or condensed milk (optional), which adds a bit of creamy texture to it.

Note: sugar should be added after Ash-gourd is completely cooked and has no raw taste to it. It needs very few ingredients, and is time consuming. But is worth every bit of effort and time. It helps to cook in a non-stick pan as you need not have to stand and stir the ash-gourd while it cooks (about 15-20 minutes), you can just cover the lid and stir occasionally. Enjoy this delicious Kashi halwa with your friends and family.

Halwa recipes: Carrot halwa, Falooda and China grass halwa, Duddi Halwa, Suji Pineapple halwa and Kashi Halwa.

Ingredients:

• 3 cups - Ash gourd/White Pumpkin/ Winter Melon/ BoodhKumbalakayi
• 1 cup - Sugar
• ½ tsp - Cardamom/Elaichi Powder
• ¼ tsp - Saffron strands
• 2 tsp - warm milk
• 10 - Cashew nuts halved/broken
• 3 tbsp Ghee
• ½ cup - milk |or| 2 tbsp - condensed-milk (optional)

Method:

1. Peel the skin and de-seed the Ash-gourd.  Wash and grate the Ash-gourd. Many version of the recipe call for draining the liquid of the grated Ash-gourd by squeezing or putting in a colander. But I save the liquid and let the Ash-gourd cook in its own water. Way throw away all the nutrients.



2. Heat a non-stick pan (or kadai or wok) on medium heat add 1 tsp of ghee.
3. Add the cashew-nuts to the hot ghee and roast to golden color. Remove the cashews and keep aside.



4. In the same pan, now add the grated Ash-gourd, cover and let it cook. Stir the mixture in between, this whole process may take from 10 to 20 minutes depending on the quantity and tenderness of the Ash-gourd.
5. Optional-step: after about 5 minutes, add milk or condensed-milk, mix, cover the lid and let it cook further until most of the liquid is absorbed or Ash-gourd is completely cooked and is soft. 



6. Meanwhile, to 2 tsp of warm-milk add saffron strands. Let it soak for about 2 minutes. Using a pestle or back of a spoon crush the saffron to extract more color. No need to make a paste or break the strand. Keep aside.
7. Once the ash gourd is cooked stir in the sugar. Mix and cook. Keep stirring. From this point on, you can not leave the pan.



8. Once sugar melts, mix-in the saffron and milk mixture. The color of the halwa will now turn to yellowish hue.
 


9. Once the mixture thickens, add rest of the ghee, roasted cashew-nuts and cardamom powder.

10. Continue stirring until the halwa starts to leave the sides of the pan and most of the liquid is absorbed. Turn off the heat.
11. Transfer the halwa to a serving bowl. Let it cool and serve as is or with vanilla ice-cream

Halwa recipes: Carrot halwa, Falooda and China grass halwa, Duddi Halwa, Suji Pineapple halwa,  Kashi Halwa and Badam Halwa

Labels: condensed milk, Desserts, Festive Food, Halwa, Mangalore dish, South-Indian Dish, Sweet, Traditional Sweet, Vegetarian

~ Kashi Halwa | Ash Gourd(Winter Melon) Halwa | Dumroot Halwa ~
Posted by Swetha @ 7/12/2020 04:19:00 PM :: 0 comments

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Dudhi halwa / Lauki halwa / Sorekai halwa / Bottle gourd halwa

Bottle gourd is one of vegetable I stay away from, not a big fan of it when used in curry. But do love the halwa made out of it. The halwa just melts in your mouth. Nobody can guess halwa is made out of Bottle gourd.  Due to its cooling nature, this halwa can be included for the Jaundice patient's diet - keep in mind to use Jaggery instead of sugar and no nuts, raisins are ok.
Halwa recipes: Carrot halwa, Falooda and China grass halwa, Duddi Halwa, Suji Pineapple halwa and Kashi Halwa.

Ingredients:

• 1 - Bottle gourd 
• 1½ cups - Milk
• 1 ½ cups - Sugar 
• 1 ½ tbsp - Ghee 
• ¼ tsp -  Cardamom(Elaichi) powder 
• Sliced Almonds or Cashew-nuts and raisins - as per taste
• 1 tbsp - condensed milk (optional)

Method:

1. Wash and peel the bottle gourd skin. Use a large hole grater to grate. If the Bottle gourd is tender use the center core with seeds or else discard it. 
2. You may squeeze grated bottle-gourd to remove the liquid , but l don't mind using it to cook the bottle-gourd as I want to keep all the nutrients. It will just take few extra minutes to thicken while cooking
3. Add milk to grated bottle-gourd and cook in a heavy bottom sauce-pan or pressure cook till one whistle.
4. After the cooker is cooled, transfer the mixture to a heavy bottom vessel and cook it on stove on medium flame.
5. Mix sugar(or jaggery) to the mixture and keep stirring.
6. When most of the liquid is gone, mix ghee and almond and raisins (and slightly roasted cashew) to the mixture. Stir for a minute and turn of the flame.
7. Stir in the Cardamom powder.
8. While it is still warm transfer the halwa on to a serving tray and apply edible silver leaf for garnishing. (optional)
9. Bottle-gourd halwa may be served warm or cold.

Variation:
. Add 2 Tbl.sp of crumbled plain khoa when halwa is three fourth cooked.
. Reduce the amount of sugar and add sweetened condensed milk for a rich taste.

Halwa recipes: Carrot halwa, Falooda and China grass halwa, Duddi Halwa, Suji Pineapple halwa,  Kashi Halwa and Badam Halwa

Labels: Desserts, Festive Food, Halwa, Traditional Sweet

~ Dudhi halwa / Lauki halwa / Sorekai halwa / Bottle gourd halwa ~
Posted by Swetha @ 6/23/2020 08:51:00 PM :: 0 comments

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