PISTA JELLO CAKE


This dessert has three layers,and I have made it the easiest way.The base is a pista sponge,the

centre is pista custard ,and the topping is a pista jelly.All green….it is good for a festive season .

For the flavouring I used pista milk which is freely available in all markets.

So for the recipe now….l

INGREDIENTS

For the sponge

2 eggs

1/2 cup flour +1/4 tsp baking powder

1/2 cup sugar

1/4 cup pista milk

A drop of green colouring (optional)

Method

Beat the eggs and sugar till frothy.Add milk.

Fold in the flour,and mix well.

Pour into a baking tin,and bake in a moderate oven for 15-20 minutes.

Ingredients for the pista custard

3 cups of milk ( you can mix pista milk and plain milk too)

Sugar according to your required sweetness as pista milk will be slightly sweet.

2 tblsp cornflour mixed in 1/4 cup water or milk

Method

Heat the milk with sugar .Once it reaches a boil add the cornflour mixture.

It will start to thicken .Keep stirring till it is thick like custard.

Ingredients for the jelly

1 packet pista jelly mixed according to instructions in the packet.

For the assembling

Place the sponge on a dessert tray and pour the custard on top.

Keep in the fridge for minimum 20 minutes.

Pour the jelly mix slowly on top,and set till the jelly is firm.

Do send in your comments and suggestions,after you try it!

You could try making in individual bowls too.

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BUTTERSCOTCH ‘N’CHOCOLATE BROWNIES


This is a  chocolate brownie with a simple butterscotch custard topping with drizzles of

chocolate sauce.

You could make a dulce de leche sauce  for a variation.(You can find the method to

prepare this sauce if you click on this link BANOFEE WALNUT PIE)

At times  i break up the baked brownies ,mix it with rum or brandy,and press on to make

a thick crust,and then do the topping as in the recipe.A sprinkle of walnuts,or praline

will be too awesome.

Do try it and send in your comments.

Now for the recipe

INGREDIENTS

100 gm butter (unsalted)

2 heaped tblsp cocoa powder

1 cup sugar

2 eggs

1 tsp.vanilla essence

1 cup flour sieved together with 1/2 tsp baking powder

a pinch of salt

METHOD

Heat the butter and cocoa powder in a double boiler till butter is melted and well

corporated with the cocoa powder.Remove from fire and set aside.

Beat eggs with sugar till frothy,and add the melted chocolate-butter mixture ,vanilla

essence gradually whilst beating.

Fold in the flour,and mix well with a spatula or wooden spoon.

Pour onto a greased tray and bake in a moderate oven for 30 minutes (180 degrees)

For the butterscotch sauce

2 tblsp butter

3/4 cup sugar(preferably brown)

2 cups milk

1.5 tblsp cornflour mixed in 1/4 cup milk

Put sugar and butter in a thick bottomed saucepan,and heat on a medium flame till the

butter and sugar melts to a nice golden brown colour.(do not stir much).

Slowly add in the milk (the sugar will crystalise )and heat on a medium flame,till the

sugar crystals melt and are well blended with the mixture.

Add the cornflour mixture (it will thicken quickly).Keep stirring till the mixture is thick

custard.

Allow to cool and spread over the baked cake.

For the chocolate drizzle

1/2 cup chocolate chips

1-2 cream or milk

Heat both in a double boiler till melted.Beat slightly with a spatula,and pour over custard

creating a marble effect.

Cool ,cut and serve with praline ,or nuts .

 

 

 

HOME MADE GOLDEN SYRUP


The recipe called for golden syrup,and I had to get it quick within a day.Checked online shops

as no stores closer by ,had this.Hmm…it would take minimum 2 days.I thought to hit the

google search for home made golden syrup….and there it was …was too zealous to make it

right away and I succeeded.The only flaw I did was…just allowed to simmer and went away

from the kitchen trusting it will not flow over the limits…but NO..quarter of the syrup was

overflowing.So …please have a wide eye on the pot,or use a wide ,and bigger

saucepan.The only change I made was, I used cane sugar for the first boil,and regular sugar

for the next.I liked to try the cane sugar version to get a darker colour.Anyway let’s now move

to the recipe …Do try as homemade has no preservatives….and the process is easy..

INGREDIENTS (200-250 gm syrup)

100 gm cane sugar (you can use normal sugar too)

3 tblsp.water


500 gm sugar

300 ml boiling water

1/2 lemon

METHOD

Heat the first set of ingredients till sugar melts.

Add boiling water gradually.

Add 500 gm sugar and mix till sugar dissolves.

Add the slice of lemon into the boiling water and cook on a low fire for 45 minutes.

The sugar syrup will not be thick at this stage.Once it starts to cool it will thicken like

syrup.

Remove the lemon and strain into a glass bottle and allow to cool.

I will update the shelf life soon…

You can store in the refrigerator and use in your cakes and desserts.

EGGLESS MILK PUDDING


This is a very easy dessert,which can be 

mixed in minutes.The steaming time only 

takes 35-40 minutes.

No egg,No sugar and it’s really yummy.In 

fact this is a famous dessert of Northern 

India, and it’s known as ‘kharvas‘.For

those who aren’t familiar with this name,I 

feel it could be titled triple milk pudding.

Why??Because milk in three forms are 

used in this dessert

Condensedmilk,milk,curd or unsweetened 

yogurt is used in this recipe..So let’s go to 

the recipe quickly…

INGREDIENTS

1 cup condensed milk

1 cup thick curd or yoghurt.

1 cup milk

1.5 tblsp cornflour

a pinch of salt

1 tsp cardamon powder

1/4 tsp nutmeg powder

a few strands of saffron(optional)

METHOD

Mix all the ingredients together and steam 

in a pressure cooker for 35-40 minutes 

without the vent.Once done it should be 

firm at the top.Refridgerate and serve.

You could garnish with nuts.

Note:Do not use semi solid curd or yoghurt.The curd should be thick,or you could tie the curd in a muslin cloth and hang it for the water to drain out.This way you will get thick curd ready for the dessert.

MINT MARSHMALLOWSo


Who doesn’t love marshmallows…?The fragrance of the festive season taking over with the

aroma of fruit cakes,sweets,and many more to brighten up the Christmassy spirit,I was

inspired to make marshmallows,and that too these mint marshmallows are really addictive

and awesome.Very easy to make but a little messy ,but it’s worth all the mess.Good for

gifting,and can be made into different colours and flavours.I have eaten many flavours but I

think mint….tops it all.I used liquid glucose instead of corn syrup and,believe me it was really

soft.

So do give a try …and send in your comments.

INGREDIENTS (makes 22-24)

2 egg whites

A pinch of cream of tartar

1 tsp sugar


50 ml water

250 gm sugar

1/8 cup liquid glucose (1.5 tblsp)


2 sachets gelatine (8 tsp)

1/4 cup water

1 tsp peppermint essence


1/2 cup icing sugar+1/2 cup cornflour mixed for coating

METHOD

First add the gelatine to half cup water and allow to bloom .

Heat the sugar,glucose,and water in a covered saucepan till it becomes thick (soft ball stage).

Beat egg whites in a stand mixer with 1 tblsp sugar and cream of tartar till stiff.

Now add the hot syrup little by little and keep on beating on high speed.

After pouring all the syrup,heat the bloomed gelatine in the same saucepan till melted for 1

minute.

Pour the gelatine mix also into the beating mixture and beat well for few minutes.

Pour onto a greased and lined tray with parchment paper,and allow to set overnight or set in

the refrigerator for 2-3 hours.

Cut into desired shapes with a sharp knife or scissors and roll on cornflour-icing sugar

mixture,and store.

You could try the same with flavours and colors you like.

Use a greased parchment paper to press on the top if you like.I just tapped the tray ,so

it’s your option .

Suggestions:You could coat with chocolate

Chocolate and coconut with mint marshmallows

Could be used as a topping for cakes and brownies

Cut pieces could be added to ice cream and fruit salad

ALMOND & CASHEWNUT FLOURLESS COOKIE


This is a flourless,cookie made with powdered nuts.You can make a single nut powdered

cookie.I have tried with almond and cashew .You could try with only cashewnuts,only

almonds or only pistachios or a blend of all three.So it’s up to you to make the choice.

You could decorate the top with nuts of your choice.

An important note about this cookie is that it does not have any oil,or butter in the dough.

You could use powdered candy (panagalkandu in Tamil)as a substitute for sugar.So…..now

let’s get into the recipe

INGREDIENTS

2 cups powdered almond

2 cups powdered cashewnuts

2.5 or 2 cups sugar ..depending on your taste

a pinch of salt

1/4 cup milk mixed in a pinch of kesar or yellow color

1/2 tsp powdered cardamon

A pinch of nutmeg.

METHOD

Mix all the dry ingredients together .

Add milk enough to bind .Do not knead.

Roll out into shapes you like and bake in a moderate oven (175 degrees)for 12 minutes or till

done.It will turn crisp when it is cool so don’t worry if it’s soft .Allow to cool and store.

Do try this easy recipe and send in your comments and suggestions!

CARAMELISED APPLE UPSIDE DOWN CAKE


This is an amazing dessert you should definitely try !The soft caramelised apples,is really

divine.

You can serve with ice-cream,or cream.It was excellent served plain.To serve with ice-

cream or cream is your choice.

You can use any type of apples for this recipe.I have used the Granny Smith apples ..

So ..let’s dive in to the recipe now…

INGREDIENTS

2 apples cored,peeled , sliced or quartered

1 tsp cinnamon powder

3/4 cup brown sugar

1 tblsp butter

1 cup castor sugar / brown sugar

2 egg whites

2 egg yolks

1/4 cup milk mixed with 1 tsp vinegar,or yoghurt

1/2 tsp grated lemon zest

1 tsp vanilla essence

1 heaped cup flour (120 gm)

1/2 tsp.baking powder

METHOD

Caramelise the (3/4 cup) sugar by heating without water,in the pan you are going to make the

cake.

Heat on a low flame till it is of a nice golden color and sugar dissolved.Add butter and mix

carefully.Switch off the flame ,and arrange the apple slices with the cinnamon and lemon zest

sprinkled on top.

Now cook again till the apples are partially soft on a low flame.Remove from fire and set

aside.

For the cake

Beat the egg whites stiff and add 1 cup sugar gradually and beat.Alternatively add the egg

yolks and beat well till creamy.Add essence

Fold in the flour with the baking powder.

Pour over stewed apples and bake in a moderate oven for 30-35 minutes

You can add raisins and nuts in the cake if you like.Well…I added raisins.

Tip – Stem ginger or dried ginger chips can be added with raisins

Orange peel and ginger can be added to the cake

A mix of dried fruits and nuts .

Do try this recipe and send in your comments….

CARAMEL ‘N’CHOCOLATE NO BAKE CHEESECAKE


Caramel and chocolate is a ‘wow’ combination in desserts.Whether it is a cake,pudding,

or ice-cream or any sweet,this combination is to drool for.Hope you all agree with me …

Anyway,let me get into the recipe now .The crust is the basic digestive biscuit crust.You can

opt for mixed nuts crust,or any biscuits of your choice.This cheesecake is caramel

based ,made with brown sugar.The topping is a gelatine based chocolate.

INGREDIENTS

For the crust

1 cup digestive biscuits

25 gm butter

2 tblsp.sugar (brown or white)

Mix all the ingredients in a processor,and press on a spring form pan or pie dish evenly.Cover

and put into the fridge till you prepare the filling.

Option -You can bake this crust for 15 minutes,if you like.

For the filling

200gm cream cheese or cottage cheese (room temperature)

100 gm brown sugar

1 sachet gelatine (4 tsps)

1/4 cup water

1/2 cup thick warm milk

1/2 tsp vanilla/ caramel essence

1 cup cream ( lightly whipped)

3 egg yolks

3 egg whites

Method

Soak the gelatine in 1/4 cup water .Allow it to bloom.

Beat egg yolks and the sugar,and milk and cook on a low flame till slightly thick.

Melt the gelatine over a cup of boiling water,and pour the gelatine into the egg yolk

mixture,and heat till gelatine melts on a low flame.

Beat the cream cheese till it’s creamy .

Mix in the whipped cream,and the egg yolk mixture.

Beat egg whites stiff and to cream cheese mixture.

Pour into prepared crust and chill in fridge till set

For the topping

100 gm dark /milk chocolate

2 tsp gelatine

1/4 cup hot water

1/4 cup cream

Heat cream and chocolate in a Bain Marie (double boiler).

Mix gelatine in hot water till no granules are seen.

Mix into the chocolate mix,and mix well.

When well blended pour over set cheese cake and chill.

Decorate with nuts or chocolate.

Note: Always cover the cheesecake pan bottom with a cling film or foil to avoid liquid seeping out.

ALMOND ‘N’ BANANA LOAF CAKE


This is a recipe which I got from a friend,…soft and awesome.As usual,I would like to share

this with you all.This time it is with Red bananas.To point out the benefits it’s rich content

of beta-carotene,B6,VitaminD help with the metabolism of red blood cells and protein.They

release sugar slowly and keep your energy levels up.It is best to have this red banana before

your coffee or in the mornings.Potassium in It prevents the formation of kidney stones,

strengthens the immune system and compared to other bananas it is low on calories.It is a

good food for the formation of haemoglobin.So there are many benefits that nature has

provided for us ,which we have to find and enjoy the benefits.I think I shall move on to the

recipe now..

INGREDIENTS

100gm butter

2 cups sugar

2 eggs

3 cups flour

1 cup milk

3 bananas

2 tsp vanilla essence

1 tsp almond essence

1/2 cup sliced or crushed almonds

1 tsp baking soda

2 tsp.baking powder

1/4 tsp salt.

METHOD

Beat the butter well ,add the sugar and beat well till light and creamy.

Add the eggs one by one ,then the mashed bananas,and the milk .Beat till well blended with

the essences.

Sieve the flour and the baking powder ,baking soda,salt together.

Fold into the batter with the nuts.Grease or line a baking tray or loaf tin with parchment

paper or butter paper.

Bake in a moderate oven for 30-40 minutes or till done.(180 degrees)