PINEAPPLE -CHOCOLATE CUSTARD PUDDING


This is like the pineapple gateau cake, and the only difference is that the chocolate icing is replaced by the chocolate

custard.There wasn’t much of a differance in taste.When an icing cake is made at home,i always try to minimise the

icing on the cake even if it’s homemade.I never buy ready made fondant or icing and this thick custard on the cake

was a satiating dessert.

The sponge layer was a pineapple flavour, lightly soaked in pineapple juice and custard for the layers.

To the recipe now…

For the sponge (I used only half of this cake)

4 egg yolks

4 egg whites

1 heaped cup flour mixed with 1 tsp baking powder

a pinch of salt

1 cup sugar

1 tsp pineapple essence

Method

Beat the egg whites with a pinch of salt till light peaks form.

Add the sugar and yolks gradually and beat well (electric mixer )for 5 minutes .

Now fold in the flour,essence gradually and mix well.(do not beat at this stage)

Transfer batter into a greased cake tray and bake in a preheated 180C oven for 25-30 minutes.

To prepare the pineapple

1 medium sized pineapple peeled, cored and cut into small pieces

2-3 tbsp sugar

a small piece cinammon

a pinch of salt

1/8 cup water

Method

Cook the ingredients except the water for 2-3 minutes.

Add water and cook for another 2-3 minutes.

Remove from fire and allow to cool.

For the chocolate custard

25 gm butter

3/4 cup sugar

2-3 cups milk

2 heaped tbsp cornflour

2 heaped tbsp cocoa powder

1 tsp vanilla essence

Method

Mix cornflour and cocoa powder in half cup milk (without lumps)and set aside.

Heat milk and sugar and once it reaches a boil ,add the cocoa mixture and keep stirring till it forms a thick custard.

Remove from fire.

Add butter and essence and mix well.

Allow to cool.

Assembling the pudding layers

Cut the sponge horizontally to fit the pudding bowl you are using.

Smear with pineapple juice and add half of the stewed pineapple.

Pour half of the custard over it.

Next place another layer of sponge on the custard and smear with pineapple juice and repeat process.

Top with stewed pineapple.

Keep in the refrigerator for some time and serve.

Link to pineapple gateauCHOCOLATE PINEAPPLE GATEAU

CHOCOLATE CUSTARD FROSTED CAKE


This is an easy and moist cake with a frosting like a chocolate custard.Left in the fridge after a couple of slices relished

it was more delicious as the days passed …(daysss…I meant was 1-2 days )

There are many types of chocolate cake in my list to be posted, but whatever the recipe may be when it is chocolate

cake it surely does have a splendour of its own.So do try this moist cake and post in your comments and how you liked

it.

To the recipe….

INGREDIENTS

4 eggs

2 cups flour (teacup)mixed with 2 tsp baking powder+1 tsp baking soda

1/2 cup cocoa powder

1 cup brown sugar (powdered)

1/4 cup coffee (liquid)

1 tsp vanilla essence

1/2 cup oil

1 cup milk

1/2 tsp salt

METHOD

Mix the dry ingredients and the wet ingredients in 2 different bowls.

When mixing wet ingredients, first beat the eggs with salt and then add the rest of the wet ingredients.

Pour in the wet mixed wet ingredients, into the dry ingredients gradually mixing lightly with a spatula.

Once well corporated pour into a greased cake tray and bake in a preheated oven (180C)for 30-35 minutes.

For the frosting

You can cut the cake into 2 layers or just pour on the top and allow to set.I poured the whole icing on the top.

Ingredients

75 gm butter

2.5 cups milk

3/4 cup sugar (not icing sugar)

4 tbsp flour

1/2 cup cocoa powder

1 tsp vanilla essence

Method

Put all the ingredients in a thick bottomed pan and heat on a medium flame stirring all the while till thick.

Pour over cake and sprinkle pecans or any nuts of your choice.

TENDER COCONUT CARAMEL PUDDING


The idea of this pudding came up as there was much of the coconut meat after sipping the sweet water of the tender

coconut.

Normally when we buy tender coconuts only 1-2 will have thick kernels,but this time all the coconuts had thick fleshy

coconut meat,and I wanted to make something new.

I have tried and posted few desserts with tender coconut beforehand here’s the link to it..TENDER COCONUT JELLY PUDDINGTENDER COCONUT PUDDING.

Now an outline to today’s recipe with the nature provided ingredient.

I ground the tender coconut fine. Mixed with a little milk and few eggs and made this amazing dessert.

The taste and recipe is akin to a caramel pudding.So do try this dessert and post in your comments and suggestions!

INGREDIENTS

2 cups tender coconut meat ground with a pinch of salt

1 cup milk

5 eggs

3-4 tbsp sugar

1 tsp vanilla essence

METHOD

Beat the eggs ,and add the rest of the ingredients.

Pour over prepared caramel and steam for 30-35 minutes, or until the dessert is firm at the top.

For the caramel

2 -3 tbsp sugar

2-3 tbsp water

a drop of lemon extract (to avoid crystallisation of sugar)

Cook the sugar and water on medium heat till it reaches a nice deep caramel colour,without stirring till the sugar is

dissolved.

Pour into the mould and swirl the syrup to coat the bottom well.

BLUE PEA FLOWER,COCONUT JELLY


Blue pea ,or Sungoo poo (Tamil),Aprajita (Hindi)is a flower with many health benefits.Like green tea it has

loads of antioxidants,and many other health benefits.Blue pea flower has potent to calm and relieve

stress , lower blood pressure, good for diabetics….and many more health benefits worth searching.

This tea is a visual treat when steeped in hot water ,and has colour changing abilities to pink and purple

when lime or lemon grass is added.

This flower is widely used in Chinese medicine and Ayurvedic medicine.Like chamomile tea ,if taken

before bedtime gives you a good sleep.Though the extracts do not contribute much to taste, considering

the health benefits it’s best to include this at least once a day.

Now to today’s unique dessert …Mixed the tea infusion with coconut milk and gelatine (you could use

agar agar ),and made a top layer with tender coconut and gelatine.It was a good combination of

coconut and tender coconut jelly .Do try this recipe and send in your comments and suggestions.

To the recipe

INGREDIENTS

7-10 dried blue pea flowers steeped in 1 cup hot water

2 cups coconut milk

Sugar to taste

3 tsp gelatine soaked in 1/2 cup water

METHOD

Strain the steeped tea and squeeze the remaining flower to get a darker shade .

Add bloomed gelatine and the sugar to the tea and heat till gelatine is well mixed.

Add the coconut milk whilst hot and remove from fire.

Pour into mould and allow to set.

After it is set add the tender coconut layer.

For the tender coconut layer

1 cup tender coconut water

sugar to taste

2 tsp gelatine soaked in a little water

1/4 water

Method

Heat the water and sugar till sugar is dissolved, and add the gelatine.

Add the coconut water and remove from fire.

Mix well and allow to cool .

Pour over set blue jelly.

Can be served with cream if you like.

BLUEBERRY ‘N’ VANILLA PUDDING


Blueberries in season now,and in India this berry resembles the size of an olive .Fleshy,sweet,moist,and

a deep purple fruit.A berry containing many health benefits,whether eaten only with a sprinkle of sugar or

without sugar is very sweet and tasty.This wonder berry can be made into lovely desserts, cakes,

milkshakes,pancakes,waffles,smoothies,salads…….

Today’s recipe is an easy dessert with a biscuit base,vanilla custard in the centre, and a pannacotta with

blueberry compote to the top.

Now to the recipe.

INGREDIENTS

For the base

1 cup digestive biscuits

1 tbsp melted butter

2-3 tbsp sugar

Crush the biscuits sugar and melted butter .Press the mixture on a springform pan or dish at the bottom

and sides evenly and refridgerate till filling is prepared.

Vanilla filling

2 .5 cups milk

2 tbsp cornflour mixed in a little milk

2-3 tbsp sugar

1 tsp vanilla essence

Heat the milk and sugar, and when it reaches a boiling point add the cornflour mix and essence.

Keep stirring as the mixture will thicken quickly.

Once thick remove from fire and allow to cool .

Once cool pour over the biscuit base ,and return to refridgerate,till the blueberry layer is made.

For the blueberry pannacotta filling

2 cups blueberries lightly boiled with 2 tbsp sugar,seeds removed mashed and strained(1 cup )

1 cup cream

1 cup milk

2-4 tbsp sugar or to taste

3 tsp gelatine soaked in a little water

Heat cream and milk till warm.

Add gelatine and heat on a low flame .

Remove from fire and add the blueberry mix and stir lightly .

Pour over the vanilla custard and allow to set in the fridge(minimum 2 hours)

Your preferred choice to serve with blueberry sauce.

ORANGE-WHITE CHOCOLATE BLONDIES


Blondies are nothing but a variant of a brownie without the dark chocolate.This tastes more of a cookie.

This recipe that I’m going to share with you today has a mix of orange juice, orange rind and white

chocolate chips.The combination was absolutely excellent.

An excellent bite for tea!So do try this combination and post in your comments and suggestions.

To the recipe

INGREDIENTS

100 gm butter

2 cups flour

1 tsp baking soda

1 tbsp cornflour

1 heaped cup brown sugar(100-125 gm)

Juice of 1 big orange

Grated rind of 1 orange

1/4-1/2 cup white chocolate chips

2 eggs

1/2 tsp vanilla essence

a pinch of mace powder

METHOD

Melt butter lightly and add the sugar.

Beat well,add orange juice, eggs and continue to beat for 2 minutes.

Sift the flour, cornflour,baking powder together, and add to the prepared egg mixture.

Mix in the remaining ingredients,and mix lightly using a spatula.

Transfer to a greased and lined tray.

Bake for 30-35 minutes at 180C.

Addition of nuts is your preference.

CARROT -KESAR CASHEW KATLI


Carrot a root vegetable packed with all the nutrients,is one vegetable which is irresistible when made into any type

of desserts.

Today’s dessert is variation of cashew katli,made with carrot extract.This katli variant recipe is purely my innovation.

So do try this recipe and post in your suggestions..!

To the recipe…

INGREDIENTS

Extract of 3 carrots (1/2 cup juice)

1 cup powdered cashewnuts

1/4 cup milk powder (optional)

a few strands of saffron/kesar

1 cup sugar

a pinch of salt

1/2 tsp cardamon powder

2 tsp ghee

few pistachios coarsely ground (optional)

METHOD

Heat the carrot juice with 1 tsp ghee till raw smell is gone.

Add the sugar and heat till it bubbles and slightly thick .

Next add cashew nut powder, and the rest of the ingredients and keep mixing till thick (if you run a spatula in the

mixture it should divide )

Remove from fire and keep mixing till warm or transfer to a different plate and keep mixing till partly cool.

Pour into a greased tray and add pistachios and allow to cool completely .

Cut into desired shapes.

JAGGERY PANNA COTTA


This is a dessert with jaggery, milk,cream and gelatine.Taste in relation to an eggless wattalapan.

Adorned with praline it was amazing .You could try this with thick coconut milk for a variant .

This is another innovation from my kitchen, and as my passion is to share recipes I am greatly excited and would love

to hear your suggestions and comments.

To the recipe

INGREDIENTS

2 cups milk

1 cup fresh cream

3 tsp gelatine

100-150 jaggery or jaggery to your taste

1 tbsp brown sugar

a pinch of salt

1/4 tsp cardamon

a pinch of mace powder

1/2 tsp vanilla essence/rose essence

METHOD

First sprinkle gelatine in a little water and set aside.

Heat jaggery in 1/2 cup water till the jaggery melts.Add cardamon powder and the rest of the spices after removing

from fire.

In the same heat add the bloomed gelatine and the milk and mix well.

Next add in the lightly beaten cream and mix well.

Strain the mixture to avoid any little lumps.

Pour into moulds of your choice and allow to set in the refrigerator.

Serve with praline .

PECAN CHOCOLATE BROWNIES


This is a rich brownie recipe, with a pecan layer .Moist and incredibly tasty with a dominant crunch of pecans is surely

a treat for any occasion.

Pecans could be substituted for walnuts, or any nuts of your choice.

In this recipe the brownie layer is baked for 15 minutes, and then the pecan layer is poured on the partially baked

brownie, and baked again for another 12-15 minutes.

I baked it the previous day and served the following day for the flavours to set in.For the chocolate you could use a

mixture of dark and milk chocolate.The sugar for the brownie can be muscovado or brown.

Now to the recipe….

INGREDIENTS (For brownie base)

100 gm butter

100 gm dark chocolate

100 gm milk chocolate

75 -90 gm brown sugar (Demerara sugar)

100 gm flour

1 tsp vanilla essence or 2-3 tbsp rum

1/2 tsp baking powder

2 eggs

a pinch of salt (if you are using unsalted butter )

METHOD

Melt the chocolate and butter in a double boiler .Once you see the butter melted remove the bowl from the heat and

mix the butter and chocolate well till creamy and set aside.

Beat the eggs and sugar together till slightly foamy.

Add in the chocolate mixture gradually into the sugar mixture and keep beating lightly for 5 minutes.

Fold in the flour,baking powder and essence .

Pour into a greased tray and bake in a 180C oven for 12-15 minutes.

Remove from oven and add the pecan layer.

Return to oven and bake for another 15 minutes.

Allow to cool completely and then cut into squares.

For the Pecan Layer

2 eggs

1 cup pecans

1/4 cup sugar

1/2 cup golden syrup

1 tbsp fresh cream

1 tbsp flour

1 tsp vanilla essence/rum

Beat eggs, mix in the rest of the ingredients and pour over the baked brownie layer.

Allow to cool completely and cut into squares.

GUAVA CUSTARD TARTS


Guava that too the pink centred guavas are really my favourites.The pink entered ones are best for juices to get the colour and

the taste.The best combination of juices is with strawberry, and that tops the list of guava juices.

There were many in the fruit basket, and I searched the internet for guava recipes.There were many recipes for jams, jellies,

candies and even guava cheese (I don’t know why they call it cheese).Confusions apart this guava cheese recipe attracted me,

and my innovations birthed this tart.This is the first time I have made a dessert with guava, and the taste was really

good.There’s a messy part of straining the thick pulp, but worth the try.

First you have to make the custard and allow to set in the fridge.Next the tart shells have to be baked and then filled (akin to

lemon curd tarts)with custard.Adorning further may be your choice of whipped cream, sour cream or even chocolate.

Now to the recipe…

INGREDIENTS

For the tart shells

50 gm butter (room temperature)

2 tbsp powdered sugar

1 egg yolk

1 cup all purpose flour

a pinch of salt

a little milk to bind

Bind all to a firm dough, and keep in the fridge for minimum 15 minutes.

Divide into portions, roll out pastry and press into tart tins.

Prick the base with a fork, fill with some beans or raw rice and bake at 180C for 15-20 minutes.

Allow to cool and fill with custard.

For the custard

4-5 ripe guava

juice of 1/2 a lime

2 tbsp butter

sugar to taste (1:1 ratio of pulp)

a pinch of salt

Method

Cook the fruit till soft (preferably in a pressure cooker).

Blend well and strain out the pulp.

Measure the pulp and add sugar accordingly.

Cook the sugar and pulp till thick.

Add the rest of the ingredients and cook till thick .

Remove from fire and allow to cool.

Fill in the baked cases and add swirls of sour

cream, whipped cream and serve.

UBE-SPINACH-SAGO KHICHIDI


This is the same recipe as the sago khichadi I posted before.The only difference was, that potato was replaced with ube and

coriander leaves were replaced with spinach leaves.

Colourful and healthy breakfast.

For those in India,who love ube and can’t find in your area, please do check Amazon.The yams I received were of good quality and

neatly packed too.This is only an information .

SAGO,POTATO,PEANUT KHICHIDI(click link for previous post )

To the recipe right away …

INGREDIENTS

1 cup pre-soaked sago (use any cup for measurement )

1 small piece of ginger chopped fine

1 cup peeled and cut ube (boiled )

2 green chillies chopped

a handful of spinach leaves chopped

salt to taste

For tempering

1 tsp mustard seeds

a pinch of asafoetida

3-4 tbsp ghee/oil

Roast and coarsely grind

a handful of peanuts

2-3 dry chilies

1 tsp cumin seeds

METHOD

Heat oil in a non-stick kadai, and add the ingredients for tempering.

Next add the green chilies and ginger and saute for a minute.

Add the soaked sago with salt.Reduce flame, cover and allow to cook for 2-3 minutes.Stir once, cover again and let it cook for 2-3

minutes.

Add the spinach,roasted peanuts, and boiled ube.Mix well for a minute, and remove from fire.

Serve with raita or chutneys of your choice.You could serve plain too.

UBE/RASAVALLI/PURPLE YAM PAYASAM


The purple yam is a starchy root vegetable loaded with vitamins, minerals,and antioxidants,beneficial to health.

Helps to reduce blood pressure and inflammation,rich in vitamin C,potassium..and many more benefits nature has to offer.So do

explore the health benefits.

A staple food of Philippines,but grown and used worldwide too.This yam is soft when cooked, and is used in savoury and sweet

dishes.

Today’s recipe is my mom’s sweet recipe, with my inclusions.To be clear my mom’s recipe contains only the yam with the rest of the

ingredients.

My version is with the addition of sago.Made this for Sunday breakfast,and the appreciates were on the highest level!

This has an amazing taste,and whenever I make this my thoughts ruminate on my mother.Whatever recipes you make new or

old, there is an accepted fact of a “Mother’s touch”and that taste is unique and cannot be compared or expressed!

To the recipe now….

INGREDIENTS

250 gm purple yam

1/2 cup fine sago (cooked separately )*

Sugar to your taste

1/2 tsp.salt

2 cups second extract of coconut milk

1 cup thick coconut (first extract )

a pinch of nutmeg

METHOD

Wash the yam first, then peel the skin,cut into small pieces, and wash again.

Next add water to immerse the yam with salt.Cook in a pressure pan for 2-3 whistles .(You can cook in a normal vessel till soft )

Now mash the cooked yam, add thin coconut milk, cooked sago, sugar and cook for 5-10 minutes.

Add nutmeg and the thick coconut milk.Remove from fire after 2 minutes and serve warm.

*You could slightly roast the sago and add to the yam while adding the thin extract of milk.Be sure that the sago is cooked before you add the thick milk.You can make this without sago too.

WHEAT FLOUR +COOKED RICE DODOL


This is made with leftover basmati rice.Check my previous post of another version with leftover rice KERALA KINATHAPAM

Today’s post contains my version of dodol with different ingredients and leftover rice.You will never throw leftover rice once you try

this recipe, and no-one will know that this sweet contains leftover rice until you tell them.So…rustle up exciting and innovating dishes

to surprise your family!

This dodol is made with jaggery, minimal amounts of ghee,coconut oil, wheat flour,no coconut milk or any milk.The transformation

of these ingredients was simply superb.You could use any leftover rice .I used basmati rice,as I usually cook basmati.

Do try this recipe and post in your comments and suggestions.

To the recipe

INGREDIENTS

1 cup leftover cooked  basmati rice  ground to a paste

1/2 cup wheat flour mixed in water to a smooth paste

1 -1.5 cup jaggery powder or to taste

1 tbsp sugar (optional)

3 tsp coconut oil

3-4 tsp ghee

a pinch of salt (if you have not put salt in the rice)

1 tsp cardamon powder

few cashewnuts and raisins

IMG_0148

METHOD

Heat a non stick kadai and add 2 teaspoons ghee.

Add the ground cooked rice and keep mixing for 10 minutes.

Next add the jaggery powder, wheat flour mix and 1 tsp coconut oil, and keep mixing .

Add the dry fruits, the remaining ghee, coconut oil and cardamon powder.

Keep mixing till it forms one lump.Even after it forms to one lump keep mixing for a few more minutes (7-10)

Transfer to a greased plate, and smear a little ghee on the top.

Allow to cool completely to get neat cuts.

IMG_0152

SPINACH/PALAK BAJJI


A crunchy food no one can resist ! This can be served as a snack,and  even a simple meal can be made exotic with this fritter served as

a side dish.

A wide dish should be used for dipping the leaves,if you are particular in retaining the shape of the leaf.

In the past only certain  vegetables and leaves were  used for making bhajjis,fritters or even vadai. Now the culinary world,has

interestingly takenthe uphill stride in innovating new and awesome recipes.

Indian culinary especially, has numerous recipes from different cultures and cuisines.If you dive deep into the cuisines of each state

you will discover the undenied fact that cooking is a skill and art.

Today’s recipe is one like that which looks simple,but addictive in taste with a blend of flavours!

Do try this recipe and post in your suggestions and comments!

To the recipe..

INGREDIENTS

Few spinach /Palak leaves (your preference in quantity)

For the bajji mixture

2 cups gram dhal flour(besan flour)

2 tblsp.rice flour

1 tbsp all purpose flour

1 garlic crushed

1/2 tsp cumin seed powder

a pinch of asafoetida

1/2-1 tsp chilli powder

1/2 -3/4 cup water

salt  to taste

oil for frying

METHOD

Mix all the ingredients to a thick batter like iddli or dosai or pancake batter

Heat oil in a kadai, take a tbsp of warm oil and pour in the prepared batter and mix well.

Now take each leaf, dip in the batter and fry till golden brown .

Variation:If you are lucky to get big leaves you could wrap spiced paneer, dip in the batter and fry.

FRUIT -SAGO HALWA


I was forced to make this recipe,as the papaya

which was left to ripen,failed.

It remained 3/4th ripe for many days.

Impatience and curiosity set,and I cut open the

adamant fruit.😀

Too much for a salad,so I decided to make this

halwa which could be kept for a few days.

Had soaked sabudana for breakfast ,so took a

cupful and ground it to a paste to add instead

of corn flour .

The time spent to make this was rewarded with

an excellent taste.The taste excelled better by

the day .

So,do try this fruity sweet and send in your

experiences .

INGREDIENTS

1 medium sized papaya ( peeled and cut)

2 bananas

1/2 pineapple ( cored and cubed)

1 cup soaked sago ground to a paste

1.5 cup sugar ( or to your taste)

1 cup ghee+2 tbsp coconut oil

A pinch of edible camphor ( optional)

A pinch of salt

1 tsp cardamom powder

Handful of cashewnuts

Few raisins or dates

METHOD

•First blend all the fruits to a paste.

•Heat half of the ghee in a non-stick or thick

bottomed kadai.

•Add the fruit pulp with salt,and cook for 10

minutes .

•Next add the sago,and the rest of the

ingredients ,except the ghee.

•Cook till the mixture is thick ,adding the rest of

the ghee at intervals .

•The mixing,and thickening will take about

35-45 minutes.

• The mixture should form into one lump.

•Grease a tray and pour mixture.

•Smear a little ghee on top,and allow to cool

completely,and cut .

CARAMEL SPONGE CAKE


This is a cake made with only brown sugar,and

no caramelisation is required.

Tastes better by the day ( The staler the better)

Can be stored for a minimum of 2 weeks.

You could add nuts to your choice .

To the recipe now!

INGREDIENTS

100 gm butter( unsalted)

250 gm brown sugar

200 gm flour

2 tsp baking powder

A pinch of salt

8 eggs

2 tsp vanilla essence / caramel essence

A handful of cashew nuts

METHOD

•Separate yolks and whites in 2 different bowls.

•Melt butter and set aside.

•Beat whites stiff adding sugar gradually.

•Add yolks one by one and beat well.

•Add in the melted butter and beat lightly.

• Fold in the flour,baking powder, salt,essence

and mix well.

• Transfer to a greased baking tray,sprinkle

nuts and bake in a moderate oven (180C)for

30-35 minutes.

Note: Can be baked in individual cups