PASSION FRUIT CAKE


Passion fruit is my favourite,and the juice made with the yellow pulp is awesome….

There are two types of pulp in passion fruit,one is colorless ,and the other is the luscious

yellow.The fruit covering is also of many colors,like yellow,pink,orange purple…This time I got

the yellow pulp with the pink covering.The sweetness of the pulp was too good ,that

turned out to be this yummy passion fruit cake . Vanilla sponge cake sandwiched with

passion fruit curd ( like lemon curd),Topped with butter icing,and passion fruit coulis (

with the seeds).To coat the sides I used toasted coconut.

Never to miss recipe,so do try this recipe and send in your comments.

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INGREDIENTS (Sponge cake)

4 eggs (whites separated from yolk)

150 gm flour

1/2 tsp.baking powder

100 gm sugar

1 tsp vanilla essence

Method

Beat the separated egg whites to a stiff froth.Add in the sugar egg yolks, essence and

gradually beat till sugar dissolves and is creamy.

Fold in the flour,baking powder and mix well.

Pour into a greased mould and bake in a moderate oven for 30-35 minutes or till

done.Remove and allow to cool.

For the passion fruit curd

4 egg yolks

1/4 cup passion fruit juice

3-4 tblsp sugar ( or to taste)

1 tblsp.butter( unsalted)

Mix all the ingredients together except the butter,and cook on a bain-marie till thick.Add

butter ,mix and allow to cool .

Note: The quantity for the curd is for one layer.If you are making two layers double the quantity

For the passion fruit butter icing

150 gm butter

300 gm icing sugar (you can add more if you like a thicker icing)

2-3 tblsp fresh thick passion fruit juice

Beat all together till creamy and set aside.

For the coulis

2-3 passion fruit pulp ( with seeds)

1 tsp cornflour

Sugar to suit your taste.

Cook on a low flame till slightly thick.

Toasted coconut

Grated coconut toasted( no oil) till light brown .

To Assemble

Cut horizontally into half and spread the prepared lemon curd on the bottom layer.Place

the top layer and crumb coat with some icing .Keep in the fridge for 10 minutes.

Next coat or pipe the borders with remaining icing.

Pour the prepared coulis in the centre.

Coat the sides with toasted coconut .

Toppings and side coating can be made with chocolate ,almonds ,passion fruit jelly.

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DIET JAPANESE CHEESE CAKE


This is news for weight watchers ,and sugar watchers.Yet another nature’s blessing!

Yes ..this is made with pure palm  sugar (Panagalkandu).Palm sugar can be consumed by

all ages because of it’s low Glycemic Index (GI).

Substituting cane sugar with palm sugar will help

1. To reduce weight.

2. Help prevent or postpone onset of diabetes.It does not raise blood sugar level 

after consumption,instead it absorbs slowly ,to manage diabetes.

3. Palm sugar does not have the after bad taste like Stevia,and can be used in     

   tea,coffee,or in any sweet dishes .

Moving on to the recipe i would like to give variations for the inclusion in the cheese.

You could use cream cheese or cottage cheese(panneer).

If  you are using cottage cheese use the blender for mixing to get a smooth texture.

INGREDIENTS

200 gm cheese

2 eggs (separate yolks and whites)

20 gm butter

75 gm cream

20 gm sugar

zest of 1 lemon

35 gm sugar to beat with the egg whites separately

1 tblsp.of lemon juice

2.5 tblsp + 1 tsp cornflour

METHOD

Melt the butter and the cream in a bain-marie (double boiler) till the butter is melted

and  set aside.

Cream the cheese ,egg yolks,and the 20  gm sugar together till well blended.

Add the lemon juice.Mix in the melted cream-butter.

Beat the egg whites till lightly stiff (not very stiff),add in the 35 gm sugar and beat

lightly for a minute and mix into the cheese mixture.

Fold in the flour  and mix.

Grease a springform pan ,and line with parchment paper.

Cover the bottom of the pan with aluminium foil (as you have to bake in a water bath)

Pour the prepared mixture,and bake for 35-40 minutes (160 degrees).

After 35 minutes lower the temperature to 150 degrees and bake for another 7 minutes.

Let it stand in the oven for 5 minutes (keep the door lightly open ).

Remove from oven .Use any topping you like.

Well ,i used a mulberry preserve as topping.(shown in photo)

Do try, and let me know your comments andd suggestions.

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SAGO DODOL (HALWA)


This is a sweet made with few ingredients ,no milk of any sort .Tastes amazing..!

I tried this with powdered jaggery and brown sugar .You could make this with sugar too.

You have to pre- soak sago overnight or for  a minimum of 8 hours ( washed and soaked)

It is best to use the big variety of sago for easy grinding.

Well! let’s move on to the recipe.

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INGREDIENTS

200 gm( any cup measurement ) soaked sago

250 gm cup powdered jaggery (nattu sarkarai)

1/2 cup brown sugar

1/2 cup ghee

1/4 cup pure coconut oil

1 tsp cardamon powder

Pinch of salt.

METHOD

Grind the soaked sago to a thick paste and set aside.

Add the sugar and 3/4 cup water in a thick bottomed vessel and heat till sugar melts .

Add the ground sago with salt and mix .When the mixture starts to thicken add half of

the ghee and mix,After another 15 minutes of mixing , add coconut oil . Simultaneously

add ghee and oil like this every 15-20 minutes.

Add cardamon and cashewnuts and keep mixing till very thick and the mixture leaves

the sides of the pan.

Add a little oil or ghee and transfer to a tray.Allow to cool completely and cut into desired

shapes.

Note: You could use only coconut oil or only ghee without combining.

If you are using only sugar you could try with vanilla essence

Do try this awesome recipe and send in you comments.

MUSCOUTH HALWA


This sweet never fails to adorn festive tables.

It is made by soaking flour ,and extracting the milk from the flour.

You could use white flour or wheat flour and for the sweetness sugar or jaggery ,or sugar

and jaggery mixed together.The main ingredient which adds to the richness is the thick

coconut milk and coconut oil.

The recipe I’m going to share with you is the basic recipe with my inclusion of sago.If you

can get tapioca flour you could replace it with sago.The soaking process has to followed

compulsorily.So let’s get into the recipe.

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INGREDIENTS

1 cup flour made into a dough

3 cups coconut milk

1/2 cup sago powdered coarsely

2.5 -3 cups sugar /jaggery

1/2 tsp.elaichi powder

1/2-1 tsp rose essence

1/2 cup coconut oil

1 cup ghee

1/4 tsp salt.

METHOD

Drop the prepared dough in 2 cups water (enough to immerse the dough),and allow to

soak overnight(6-8 hours).Simultaneously soak the powdered sago overnight.

Now use you hands for mixing and break the soaked dough ,squeezing it to get the milky

liquid.Strain out all the lumps.

Add the strained liquid,coconut milk and heat in a thick bottomed kadai or a big wok,as

lot of mixing and muscle power is in the process.

When the liquid is warm add the sugar ,and the soaked sago and keep mixing till

thick.Once it has started to thicken add coconut oil and mix till it absorbs the oil.Next add

color ( if using)cardamon powder, essence,cashewnuts and mix well.Add ghee gradually

till the mixture forms into a thick mass where the whole mixture sticks to the spoon ( the

mobility of the spoon will be less) At this stage transfer to a greased tray.Allow to cool

and cut into squares.Apply some ghee at the top to get a glossy top.Add extra cashewnuts

immediately after you pour into tray.

This muscouth tastes even good after a few days.Can be stored for more  than

15 days .If in refrigerator can be stored for more than a month.

For variations

Essence can be used as per your choice

Ground nut paste can be added in place of sago.(almonds,cashews,pistachios)

GOOSEBERRY/AMLA PUDDING


This is a healthy dessert innovation,and sure treat for those who love the fruit.It is rich in vitamin C and loaded with nutrients and antioxidants.

This has the texture of a mousse and butterscotch pudding,and can be served with cream and roasted nuts.

Let’s get into the recipe right way,so do try this unique recipe and let me know your comments.

INGREDIENTS

200-250 gm gooseberry or amla

100 gm sugar

4 egg yolks

4 egg whites

1 cup cream (whipped )

3 tsp.gelatine mixed in a little water.

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METHOD

Cook the berries with sugar till soft.Deseed and grind into a fine pulp.

Beat the yolks,add cream and pulp and heat just till it’s warm.Add melted gelatine and remove from fire.

Beat egg whites to a stiff froth and fold into the amla mix and allow to set in the refrigerator.

Could be served with nuts,or chocolate drizzle.

As a variation this dessert can be used as filling for tarts too.

TRIPLE DELIGHT


This is an awesome dessert with three layers and pleasing to the eye  with its colors.

This is one of my mother’s signature dish and it’s her recipe that i’m going to share with

you all. The bottom layer is agar agar (the green layer).The middle layer is vanilla

custard,and the top layer is strawberry jelly.You can make this pudding with milk  or

condensed milk.

Now let’s get into the recipe….

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INGREDIENTS 

For the agar agar layer

1 box agar agar (10 gm)

1/2 tin condensed milk/milk

1 tsp vanilla essence

green color (optional)

METHOD

Mix the agar agar in 100 ml water and boil till it is dissolved.

Mix condensed milk with a little water 750 ml) and adjust sweetness according to your

choice.

Add the mixed milk with the rest of the ingredients and pour into individual glasses .

Allow to set in refridgerator till you prepare the next layer.

 

For the custard layer

Ingredients

1/2 tin condensed milk or milk

2-3 tblsp custard powder

sugar to taste (if adding milk)

Method

Mix the custard powder to a paste ina little milk and set aside.

Heat milk ,when hot add the custard powder mix  and cook till thick and not runny.

Once cool add on top of the agar agar layer and again keep in the fridge till you prepare

the top layer.

 

For the top jelly layer

Ingredients

1 box strawberry/raspbery jelly crystals

Method

As each box has different ways of setting,prepare as instructed in the box with a cup of

water lesser from instructions ,to aquire a firm jelly

Note:If you like you could add thinly sliced cashewnuts all the layers

 

 

 

 

POTATO CURRY


Potato is one vegetable which could be cooked in many ways,and everybody loves

potato.This is one variety of curry which could be served with rice, stringhoppers, rotis

or even bread.You could prick the peeled potatoes whole fry it and add to the curry for

another variation apart from what I’m going to share now.

Let’s get into the recipe now

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INGREDIENTS

4-5 potatoes peeled n cut into fours

2 onions chopped fine

7-8 pips garlic

3-4 green chillies

Few Curry leaves

1/2 cup tamarind extract

1 tsp.red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1/4 coconut gratings

2 tblsp.peanuts or cashewnuts

1/4 tsp cummin seeds

2 tsp sugar

Salt to taste

1/2 tsp.mustard seeds

1 tsp.fenugreek seeds

2 tblsp.coconut oil

METHOD

Heat oil add mustard seeds and curry leaves .When the mustard seeds starts to splutter

add fenugreek seeds,onions,garlic,and green chillies and cook till onions are translucent

Next add the potatoes with the masala powders and saute till the powders coat the

potato.Add a little water,salt ,sugar and cook covered till potato is tender.

Grind the coconut and peanuts,cummin seeds to a paste and set aside.

Once the potatoes are tender , add the tamarind extract and cook for 5 minutes.

Add coconut paste and cook on a low flame for 10 minutes .Remove from fire.

Note: You could add coconut milk instead of coconut paste .

SEMOLINA COCONUT BARFI


Semolina /rawa/rulang toffee is an all time favourite,and a good nibble always and after

food too.

The authentic rawa/rulang tofee is made with coconut milk or  coconut ,but this time i

thought to make with milk powder, and the result was awesome.

So..let me share this recipe with you all…

INGREDIENTS

1 cup roasted semolina

3/4 cup coconut

1 cup sugar

1 tblsp.ghee

1/2 cup milk powder

Cardamon powder

A few drops of food color (optional)

METHOD

Heat the sugar and a little water (1/4 cup) till it bubbles and you get a one string

consistency.Add color,and cardamon powder.

Meanwhile mix the rawa,milk powder and coconut together in a separate bowl.

Add this to the sugar syrup with ghee and mix on medium flame till all combine together

leaving the sides of the pan.

Transfer to a greased plate .Cool and cut into desired shapes.

 

 

NUTTY DATE ROLL


This is one healthy roll  which can be consumed at breakfast to boost your energy levels .

No sugar ,only the nature provided sweetness,so weight watchers,health watchers and

sugar watchers too could consume this sweet.

The nuts to use can be your choice .Those who love more sweet can add coconut sugar or

palm candy.If you are using medjool dates  you can use it without steaming .Normal date

have to be steamed for 15 minutes and cooled.

So..for the recipe now.

INGREDIENTS

2 cups dates steamed

1 rind of orange or lime grated

1/4 cup almonds

1/4 cup walnuts

1/4 cup cashewnuts

1/4 cup pistachios

3-4 tblsps honey

3-4 tblsp flax seeds or hemp seeds

1/2 tsp cocoa powder (optional)

12 tsp.cinnamon powder

1/4 tsp nutmeg powder

METHOD

Blend all these in a food processor or blender  for just 5 minutes till it is lightly sticky.

Spread on a aluminium foil  and roll (like for swiss roll).

Allow to set in refridgerator for some time.Remove foil, slice and store

Note: The roll can be rolled on lightly roasted white khus khus seeds or sesame seeds before wrapping  to set.

 

 

PEAR CHOCOLATE PUDDING


The title should have been pear upside down chocolate pudding.As it looked too long to

fit i had to use the snip tool.

It is an eggless dessert and an awesome treat for vegans.The soft pear is one of my

favourites ,as it works wonders when used in desserts and cakes.This time i mixed it

with red wine and it was rich,moist and extremely delicious.

Do try and send in your comments !

Now for the recipe.

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INGREDIENTS

For the base

3-4 soft pear sliced

1 tsp.lime juice

3/4-1 cup red wine

1/2 cup brown sugar

a piece of cinnamon

For the cake 

115 gm flour

150 gm brown sugar

40 gm cocoa powder (8 tsp)

3/4 tsp coffee powder

3/4 tsp.baking soda

45 ml coconut oil

1 tsp.vinegar

180 ml hot water

a pinch of salt

flaked almonds to sprinkle on the top after baking (toasted almonds will be fine too)

METHOD 

Mix all the dry ingredients and wet ingredients separately ,and then mix together.

The water you pour should be compulsorily hot as this contributes to the rich dark color.

Grease a preferred cake tin.Mix the pear slices with the lime juice and arrange (you can

use halves of pear too without slicing)in tin.

Add wine,sugar, and cinnamon.Pour cake mix over the pear and bake in a moderate

oven (*preferably a water bath) for 35-40 mins .(180 degrees)

Cool and turn it upside down. Decorate with flaked almonds .It can be served warm with

cream,a blob of ice-cream if you like.

I like it plain …!

*A water bath – when the cake is baked in a tray of water inside the oven.

you can also a place a cup of water inside the oven if you are not able to use the bigger tray with water.