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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Ricotta Cheese Italian Cookies

• 1 container whole milk ricotta cheese  (15-ounce)
• 2½ cups - all-purpose flour
• 1 tsp - baking powder
• 1 tsp - salt
• 8 tbsp. - (1 stick) unsalted butter, softened
• 2 cups - sugar
• 2 - eggs, at room temperature
• 3 tbsp - lemon juice
• ¼ tsp - lemon zest
• For the glaze: 1½ cups powdered sugar; 3 tbsp. lemon juice & ¼ lemon zested

1. Sieve the dry ingrediets (flour, baking powder, and salt) together and keep aside.
2. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing between additions until well incorporated.
3. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
4. Fold in the dry ingredients, small amounts at a time.
5. Tightly cover the dough with plastic wrap and refrigerate overnight. 

6. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. 
7. Scoop the dough (about 1 tablespoon for each cookie) onto the baking sheets. 

8. Bake 10 minutes, until cooked through but still pale. (Note – they go from done to burnt really quick, test with a toothpick at 10 min)

9. Remove from the oven and let the cookies rest on the cooling rack. Continue with the remaining dough. Glaze and decorate once the cookies are cooled.
10. For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon the glaze onto each cooled cookie and use the back of the spoon to gently spread, add sprinkles to decorate. Let the glaze harden for about 2 hours.

Labels: Baking, Cookie, Festive Food, Holidays, Sweet

~ Ricotta Cheese Italian Cookies ~
Posted by Swetha @ 12/25/2022 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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Quick Microwave Peda with Condensed-milk and mawa milk powder.

Ingredients:

• 1 can - sweetened condensed-milk [14 oz can ]
• 1 1/2 can - mawa milk powder
• 1 1/2 tbsp - ghee
• 1/4 tsp - saffron crushed
• 1/4 tsp - kewra water
• 1/4 tsp - rose water
• 1/5 tsp - cardamom powder 
• 1 tbsp - pistachio ( small slices for garnishing)
• 1 tbsp - warm milk for soaking saffron ( or mix 1 tbsp water and 1/2 spoon of condense milk - mix and warm it before adding saffron

Method: 

1. Warm a tablespoon of milk and add saffron. I use a pestle to slightly crush the saffron after soaking for couple of minutes this helps in releasing more color.  
2. In a microwave safe bowl, mix together ghee, condensed milk and milk powder. I suggest to use a thick glass or ceramic microwave safe bowl rather than plastic bowl.
3. Cook the mixture in microwave for 1 minute, remove and give it a stir.
4. Repeat this process 3 times and stir after every minute. The is not as sticky any more and leaves the bowl while stirring  [See notes below]
5. Add kewra water, rose water and cardamom powder 
6. Keeping aside bit of saffron strands for garnish, add rest of the saffron milk in the mixture. 
7. Mix it all well.
8. Microwave for 1 more minute, the mixture will thicken and leave the sides of the bowl, also the mixture will look bit fluffy. Though the mixture looks soft, it will harden as it cools. Microwaving more will give a chewy texture after it cools. 

9. Stir and set aside for about 5 minutes or so for it cool.
10. When it is lukewarm, apply ghee on your palm and make round balls and give the shape of the pedas.(see below for more ideas)
11. Garnish the pedas with saffron and chopped pistachios. 

• You may just form them into balls, slightly press to flatten it and garnish with chopped nuts.
• I used the side of thread-spool for giving it flower shape by just pressing it on the formed peda balls. 
• You may use tip of a juicer and press over the peda balls to form flower like indentation 
• Also may use mini-modak mold to shape into modak-shaped pedas
• Roll the ready mixture in-between parchment paper with use of a rolling-pin to about one centimetre thickness. With a sharp knife, cut them into squares or diamond shapes. Garnish with edible silver leaf (Vark).
• I also found a moon-cake mold [on amazon ], which worked out nicely to get uniform shape and size. (see the post's last picture below)
• I add bit of condensed-milk with the saved saffron and warm it a little. Since condensed-milk has sugar, it helps in sticking the saffron on the pedas. 
• Garnish with saffron strands and chopped pistachios and serve.

NOTE: 

• Important: ratio is 1:1.5  (or 2:3) that is., for one can/cup of condensed-milk, add 1.5 can/cup of milk powder. I usually use the same emptied condensed milk to measure out the milk powder as well.
• Keep an eye when you microwave the mixture. Number of time you may have to microwave depends on the quantity and wattage (power) of your microwave oven.
• Normally it will take five one-minute cooking in the microwave for a 14 ounce can of condensed milk ( in my microwave oven). When I make smaller batch of pedas with only half  can, I have noticed that the peda mixture is ready by 4th one-minute cooking
• When preparing a big batch of pedas, I place the bowl with ready mixture in another bigger dish with hot water. The reason for this is, as I am working on the mixture to shape them, the mixture will get cold and makes it harder to form the shapes, the sides will crack as I press the shape-stamp over it. Some suggest to microwave for 10 seconds, this process helps to warm up the mixture, but I feel it also makes the mixture bit dry as well.

Variations:

• Chocolate pedas: Add 2 tbsp of coco powder to the mixture to make,  add vanilla extract instead skip saffron milk.
• Rose pedas: Add bit more rose water and gulkand (rose petal preserve)  before the last round of microwave to make rose flavored pedas. Add couple drops of pink/red food color as well. Skip adding saffron milk.
• You may try other variations like Betel leaf (paan), Coffee flavored pedas

Labels: condensed milk, Festive Food, Microwave, Sweet, Traditional Sweet

~ Quick Microwave Peda with Condensed-milk and mawa milk powder. ~
Posted by Swetha @ 11/23/2021 06:25:00 PM :: 0 comments

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Halasina Hannina Mulka - Jackfruit Fritters | Muffins - (Baked & Air Fried)

Labels: Air Fryer, Baking, Banana, breakfast, Festive Food, Fritters, Mangalore dish, Sweet, Traditional Sweet, Vegetarian

~ Halasina Hannina Mulka - Jackfruit Fritters | Muffins - (Baked & Air Fried) ~
Posted by Swetha @ 7/07/2021 03:03:00 PM :: 0 comments

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