SWEET LIME -PASSION FRUIT CHEESECAKE PIE


This is a lovely combination which came up as I

was running short of lime in the wee morning

on Sunday .

Desserts like this should be made a day in

advance. Anyway, there was no difference in

making couple of hours before lunch .

You can fill an unbaked pie shell or make a

crust with digestive biscuits .

Today I made a crust with biscuits .

So here’s to the recipe

INGREDIENTS

For the crust

200 gm digestive biscuits

2 tbsp butter melted

2 tbsp sugar/ honey

Mix all the ingredients in a food processor .( The biscuits should be crushed fine )

Press on a buttered spring form mould or pie

mould and allow to set in the refrigerator ,till

the filling is made .

For the filling

100 gm butter

1 cup cottage cheese /cream cheese

1 tbsp grated rind of sweet lime

Juice of 1 sweet lime

3/4 cup- 1 cup sugar

4 eggs

1/4 cup cream( room temperature)

1 cup flour

1 tsp baking powder

1/2 tsp vanilla

METHOD

•Beat butter and sugar till creamy.

•Add cheese,lime juice, rind and beat lightly.

•Add one egg at a time and beat.

•Next fold in rest of the ingredients,and pour

into the prepared crust/ pie.

•Bake in a moderate oven ( 180C ) for 35

minutes .

It might look jiggly ,but don’t worry it will set in

the fridge after a few hours.

You can serve this dessert warm too.

Serve with cream or by itself .

Topping: Passion fruit concentrate poured over

while serving

Any choice of your topping will match this

dessert.

The top cracked while transferring so don’t

mind the photo .I forgot to take the ‘out of oven’

photo as I was too busy 😊

PEANUT ‘N’CASHEW KATLI


This recipe is the same as Cashew Katli,with

a mix of cashew and peanut powder.

You can mix 1:1 ratio or just a handful of

cashewnuts mixed with peanuts to make this

sweet.

INGREDIENTS

1cups finely powdered cashew nuts

1 cup peanuts ( skin removed)

1 cup powdered sugar

1/2 cup water/milk

1 tsp.cardamon powder

1 tsp.ghee

2-3 tblsp.milk powder (optional)

METHOD

There are two methods which i have tried, and

like to share with you.

First Method

•Heat all the ingredients,except the ghee

together on medium flame,till it comes to a

soft dough stage.

Lastly add ghee and roll between two sheets

of oil paper after  its cool.

Cut into desired shapes.

Second method

Heat the water and sugar till sugar

dissolves.(one string consistency).

Add the rest of the ingredients,and cook  till

soft ball stage.Cool,roll out,cut into 

desired shapes.

Tips

•When you powder cashewnuts,run the mixer

at high speed and powder at onestretch,to

avoid the release of oils.

•Sieve for fine powder.

•You could dry roast the cashewnuts lightly,and

powder  too.

•You could grind the nuts with milk to a paste,

and try a third variant too.My option is the

powder method .

•For a richer look you could use silver vark on

top of the mixture before cutting.(This does

not contibute to the taste)

•You can use only peanuts and a handful of

cashew nuts too

 

DATES ’N’ NUTS TARTS


This is an amazing recipe with dates,semolina

breadcrumbs,and nuts .

Tart baking is my favourite,and this especially

is a favourite in my home.

You could add only breadcrumbs or mix

breadcrumbs with semolina . Both variations

taste good.So,do try this recipe and post in your

comments .

INGREDIENTS

Tart shells

125 gm flour

1 tsp sugar

25 gm butter

1 egg yolk

Milk to bind

A pinch of salt

Bind all together to a firm dough,and set aside

till you make the filling .

Divide into portions ( makes 12 ).

Flatten each on a chappathi press between oil

sheets or use the rolling pin ( I find the press

easier and quicker)

Fill with filling and bake in a 180C oven for 30

minutes.

For the filling

75 gm butter

150 gm sugar ( brown )

150 gm breadcrumbs or 75 gm breadcrumbs

+75 gm semolina ( roasted)

50 gm chopped dates

35 gm candied peel

2 eggs + 1 egg white

1 tsp vanilla essence

1 tsp baking powder

Few sultanas / raisins

1/4 cup milk

1/4 tsp nutmeg

Few chopped cashew nuts or almonds

METHOD

First slightly roast the breadcrumbs and

semolina till warm.Remove from fire.

Add the butter to it whilst warm.

Mix well,and add the baking powder and set

aside.

Beat the eggs and sugar in another bowl.

Add the rest of the ingredients and mix .

Fill the pastry shells ( not till the brim ).

Bake in a 180C preheated oven for 30 minutes.

BANANA LEAF KESARI


Banana leaf kesari ??? I came across a banana

leaf halwa recipe from ‘ God’s own country

Kerala.I had not tasted anything made with

banana leaf extract,still ‘the curious me’

searched the Internet for its uses and health

benefits .I have made food wrapped in banana

leaf ,but not made with it’s extract .

After my search,I was amazed at the benefits

contained so here’s only a few benefits I would

like to point out.( Please do find the full

benefits )

•It boosts the immune system.

•Made into a juice or tea and consumed helps

in the relief of sore throats.

•High antioxidant levels .

•Applied to skin,prevents cellulite and wrinkles

in skin.

•Good for dandruff and hair growth .

• Good for skin irritation and application

regularly will make your skin glowing ..,,

( please continue hitting the google search button😀).

A line on the recipe- It’s the same kesari recipe ,

and the only difference is the addition of the

leaf extract . No colour was used .Nature shed

it’s own green glamour.

*Remove the mid stalk from the leaf .Wash and grind fine with a little water.

To the recipe

INGREDIENTS

1 cup roasted rawa ( semolina,rulang)

1 cup sugar

1.5 cups of the juice extract ( banana leaf )*

1/2 tsp cardamon powder

A pinch of salt

3-4 tbsp ghee +1 tbsp groundnut oil

A pinch of edible camphor ( optional)

Few cashews and raisins

METHOD

• Heat ghee and oil in a kadai or small wok.

•Add the cashew and raisins.

•Add the juice extract and allow to reach a boil.

•Add the roasted rawa,reduce the flame,cover

and cook till the semolina is cooked .

•Then add the sugar and mix well till it’s thick .

•Add a little ghee on the top and serve !

WHITE CHOCOLATE-CRANBERRY TARTS


A handful of dried cranberries caught my eye,

when I was updating the nuts containers.

So …thought to create something new with

cranberry combinations.

With just a handful,added a little candied

orange,powdered almonds and made this

beautiful white chocolate tarts.

Few tarts were left plain without any icing,and

the remaining were just dabbed with white

chocolate ganache,and gratings of white

chocolate.

You could use colouring and decorate for the

season.

Fresh cranberries will be more delicious!

Do try this recipe and post in your comments,

as it’s my innovation and I would love to know

your feedback.

( photo -just out of the oven)

INGREDIENTS

For the crust

1 cup flour (100-150 gm)

50-75 gm butter

1 egg

1 tbsp powdered sugar

a pinch of salt

Method

•Bind all together to make a firm dough .

•Use milk or water if needed .

•Allow to rest in the fridge till you make the

filling .

•Divide into portions,roll out and press on

greased tart tins .

•Pour spoonfuls into tart the prepared cases.

For the filling

1 cup cranberries

2 eggs

1/2 cup almond flour

1/2 cup flour

100 gm white chocolate melted in 1/2 cup hot

milk

50 gm melted butter ( you could add with the

chocolate)

2-3 tbsp sugar

a pinch of salt

1/2 tsp rose essence or vanilla

1/4 tsp cinnamon powder

1 tbsp orange candied peel

1 tsp baking powder

METHOD

•Beat eggs with sugar .

•Add in the melted chocolate and the rest of

the ingredients .

•Using an ice cream scoop fill the prepared

cases,and bake in a preheated 180C oven for 30

minutes.

•Decorate with white chocolate ganache,and

gratings if you like

CARROT-LOTUS SEEDS HALWA


RECIPE

INGREDIENTS

5-6 big carrots grated (2 heaped cups)

1 cup lotus seeds slightly tossed in ghee,and

powdered coarsely .

3/4 cup sugar or to taste

A pinch of nutmeg powder

1 tsp cardamon powder

1 cup milk

2 tbsp wheat flour/ all purpose flour

50 gm khova or 2 tbsp milk powder

A pinch of salt

A pinch of edible camphor ( optional)

A pinch of yellow/orange food colouring

1/2 cup ghee ( or more to your preference)

Few cashew nuts,pumpkin seeds

METHOD

Heat 3-4 tbsp ghee,and sauté carrots till raw

smell is gone .

Add the roasted and powdered lotus seeds,milk

and khova.

Mix well and allow to cook till it is partially

dry .

Next add the sugar,and the flour,and the

remaining ghee,nuts,and the rest of the

ingredients and cook till thick.

Remove from fire .

This halwa can be served warm or cold .

About the recipe

Carrot halwa an Indian dessert,is a dish no one

can resist.It is made by grating carrots and

cooking with sugar,milk,ghee,nuts and cooked

to perfection.

I have posted many variations of this carrot

halwa,carrot kesari in my previous posts.

This recipe is another unique recipe with lotus

seeds.

Lotus seeds are mostly used in the making of

Chinese desserts and Asian cuisines.

In Indian cuisine lotus seeds are used in sweet

and savoury dishes.

Lotus seeds are of nutritive value,and this

recipe with carrots is no doubt a healthy recipe.

Do try this innovation of mine,and post in your

feedback .

RED VELVET FRUIT CAKE


This is my own create and innovation.!

Well,I’m not blowing my own trumpet,this cake

was really,an absolute taste of flavours!

Adorned half of the cake with cashew nut

fondant,and the flavour was rich.

With soaked fruits in brandy,and a little

beetroot wine,the aroma it spread confirmed

Christmas in the air .

Finally no colour was added,( I don’t like to use

much coloring ),and the red colour was

extracted by boiling the beetroot ( slightly

ground) till I got the required colour .

The authentic red velvet cake had no colour ,it

was ground beetroot purée or extracts.

The feedback given by my loving ‘ food critics’

was ‘It’s Awesome’ and better than the basic

fruit cake .

To the recipe now

INGREDIENTS

100 gm butter

2 eggs

150 gm flour

75 gm brown sugar

30 gm white sugar

1/2 cup almonds ground

25 gm cashew nuts chopped

15 gm ginger preserve/ ginger chips

15 gm pumpkin preserve

15 gm raisins

15 gm sultanas

15 gm black raisins

Few apricots

15 gm tutti frutti(optional )

15 gm cherries (optional)

5 gm orange rind grated

2 tbsp jam (blueberry/cherry/ marmalade/

strawberry)

1/4 cup brandy/rum

2-3 tbsp beetroot wine or red wine

1/4 cup honey

1/4 tsp nutmeg powder

1/2 tsp allspice powder

1/2 tsp vanilla essence

1/2 tsp almond essence

1 cup beetroot extract*

1 tsp vinegar

1 tsp baking powder

1 tbsp cocoa powder

A pinch of salt

1 tsp cornflour to sprinkle on the soaked fruits

before adding to the batter.

METHOD

Mix the bold listed ingredients and allow to

soak for a few hours or 1 day .

•Beat the butter and sugars till creamy .

•Add in one egg at a time and beat lightly .

•Sieve the flour,baking powder,cocoa powder

together.

•Now fold in the flour,nuts ,soaked fruits,

beetroot juice and the rest of the ingredients

alternatively into the butter mixture and mix

till well corporated .

• Line the baking tray with parchment paper.

•Transfer the cake batter into the prepared

cake tray and bake in a preheated 175C oven

for 35-40 minutes.

•Insert a skewer,and if it comes out clean,it’s

done.

•Poke holes and pour brandy (2-3 tsp) on the

top after baking.


For the cashew fondant

1 cup finely ground cashew

1 tsp glycerine

A little egg white to bind

1 cup icing sugar ( depends on the binding)

2 drops rose essence

2 drops almond essence

Bind all the ingredients to a soft dough

consistency.

Roll out on a board dusted with icing sugar

or cornflour.

Place the rolled dough on the cooled cake ( Put the fondant the next day )

You can add sliced pistachios if you like.


*Beetroot extract

3-4 beetroot peeled and ground coarsely.

Cook in 2 cups water,till it is reduced to 1.

Strain and use.

MALAI GULAB JAMUN


This is a dish I recreated with leftover gulab

jamun.

It was a treat to your taste buds I should say ,

amazing as it looks .

The sweet gulab jamun is one which no one

will resist ,and this recipe I think is another

unique and richer one .

So,let’s get to the recipe right away

For the gulab jamun recipe- click link

https://calinskitchen.wordpress.com/2014/10/13/gulab-jamunwith-rawasooji/?preview=true

For the malai (thick milky cream)

1 cup milk

1 tbsp milk powder /mawa/ khova

1/2 tsp cardamon powder

METHOD

Heat milk,milk powder,cardamon till it reaches

a rigorous bubbling boil.

Remove the gulab jamun from the syrup.

Add some ( according to your sugar taste)syrup

to the milk and cook for another 3 minutes.

Add the gulab jamun to the hot liquid.

Garnish with pistachios and nuts of your choice

Serve warm after a soak of 30 minutes.

BROWNIE-MOCHA PUDDING


When it is the ‘weekend’ I rack my brains,to

innovate new recipes,especially desserts.

There was some leftover rum and raisin

chocolate brownie,and the idea for the dessert

was conceptualised.

The pudding was excellent,captivating all the

taste buds .All loved it !

It can be served for tea time too !

To the recipe now

INGREDIENTS

For the base

Slice of brownie/chocolate cake

For the middle layer

For the coffee mousse

2.5 cups milk

3-4 tbsp sugar

1/2 cup cream

3-4 tsp coffee powder( instant)

3 tbsp cornflour

Method

•Mix the cornflour and coffee with a little

milk,and set aside.

•Heat the milk and sugar .

•When the milk reaches boiling point,pour the

cornflour mixture,and cook till thick .

•Whilst the mixture is beginning to thicken,add

the cream .

•When it reaches the custard consistency,

switch off the flame.

•Pour over the cake .

For the top layer

Melt chocolate or make chocolate ganache and

pour over custard.

Allow to set in fridge for minimum 1 hour .

WHEAT ‘N’ NUTS JAGGERY COOKIE


This is a no sugar cookie,and no white flour

cookie .

Crunchy,tasty,healthy cookie !

Do try this recipe and post in your comments.

To the recipe now

INGREDIENTS

2 cups wheat flour

1/4 cup finely sliced almonds

1/2 cup coconut flakes

1.5 cups country sugar/ jaggery

1 tsp cardamon powder

1/2 cup rawa ( semolina)

100 gm butter/ghee

1/2 cup milk /almond milk

1.5 tsp baking powder

METHOD

•Mix all ingredients together,and bind to a

dough ( lightly crumbly ).

•Divide into portions,flatten lightly and place

on a greased tray or parchment paper.

• Bake at 180C for 15-20 minutes .

CHOCO-BANANA PUDDING


This Sunday dessert rocks ! Yes,it was an

awesome,satiating pudding .

The recipe is purely my creation.

Chocolate cake for the base,caramelised

bananas with vanilla cream custard,and a

topping of hazelnut chocolate ganache.

You could use leftover cake or chocolate

biscuits for the base. I had eggless chocolate

leftover cake crumbs for the base.

You can use your favourite chocolate ganache,

for the topping.

To the recipe now

INGREDIENTS

For the base

Chocolate cake / chocolate cake crumbs/

chocolate biscuits.


For the vanilla cream

2 cups milk

1 cup cream

Sugar to taste ( approximately 3 4 tbsp)

1 tsp vanilla essence

2 heaped tbsp cornflour

Method

•Heat milk with sugar

•Mix cornflour with a little water without

any lumps .

When the milk reaches boiling point,add

cornflour mixture,essence and cook till

thick.

Add cream,banana mixture and switch off the flame .


To prepare the bananas

5-6 medium sized bananas

2 tbsp brown sugar

1 tsp butter

A tsp of water

•Heat butter and sugar till sugar dissolves.

•Add water and sliced bananas with a pinch

of salt and cook for 1 minute.

•Add to the vanilla cream mixture.


For the ganache

75 gm chocolate of your choice

1/2 cup cream

Nuts of your choice

You can heat the cream,and pour over

chocolate and melt or melt the chocolate

over a Bain -Marie ( a double boiler ) .


To Assemble

•Place the chocolate cake at the bottom .

•Pour cream and banana mixture.

•Add ganache and refrigerate for minimum

1 hour .

CHOCOLATE MAYONNAISE CAKE


This is the first time I tried this cake with home

made mayonnaise. The texture and taste was

amazing .Added beauty of the ganache on top.

Simply excellent.

This is an eggless cake ,so I made the mayo with

egg .

Next time ,I want to try with eggless mayo,and

other flavours too with mayonnaise.( will

update when I try )

The photo is the witness to the taste . 🤣.

Was left with only this piece for the photo 😉.

To the recipe now

INGREDIENTS

1 cup sugar ( brown )

2 cups flour

1 cup mayonnaise *

1 tsp baking powder

1/2 tsp baking soda

3 tbsp cocoa powder

1 tsp vanilla essence

1 cup milk


For the mayonnaise

1 egg

Oil ( 3 times the volume of egg)

1 tbsp vinegar

A pinch of salt

Add all the ingredients listed for mayonnaise in a blender or jar and whip till thick ( no need to be very thick )


METHOD

Mix the wet and dry ingredients separately.

•Now mix both together without any lumps.

•Bake in a 180C oven for 30-35 minutes or till

done .

• Glaze with Chocolate Ganache .

BEETROOT,BADAM BURFI


Red,red burfi !Lovely colour,lovely taste.

Combined taste of cashew katli,coconut burfi ,

milk peda, and very addictive in taste .

The goodness of beetroot combined,it is indeed

a healthy sweet .

So let’s get into the recipe right away!

INGREDIENTS

1 cup grated beetroot

2-3 tbsp ghee

3/4 cup sugar

1 cup milk

a handful of coarsely ground almonds.

1/2 cup powdered milk

3/4 cup desiccated coconut/ fresh coconut

1/2 tsp cardamom powder

1/4 tsp nutmeg powder

1/4 tsp salt

METHOD

Add ghee to a thick bottomed pan/non stick .

•Add in the grated beetroot and let it cook till

liquid dries.

•Add in the sugar,and the other ingredients,

one by one.

Keep mixing till all the ingredients combine

and form like one soft dough.(A little more time

needed than normal burfi)

•Transfer to a greased plate ,and allow to cool

till firm.( If you want immediate results,you

may keep it in the fridge for 10-15 minutes)

•Cut into desired shapes .

RICE-BANANA CAKE WITH LEFT OVER RICE


I have posted halwa and chakli with leftover

rice before.

Link to halwa ( Kerala kinathapam)

https://calinskitchen.wordpress.com/2019/11/01/kerala-kinathapam/?preview=true

Link for chakli/ murukku with leftover rice.

https://calinskitchen.wordpress.com/2020/05/20/cooked-rice-chakli/?preview=true

This recipe is an addition to the same .

I came across this recipe today,and on the

instant tried it with my inclusions.

Lovely texture and taste!

Easy to make,a whizz with your mixer,or

processor,and it’s ready to bake.The aroma it

spreads while baking is really awesome,so do

try this recipe,and post in your comments!

INGREDIENTS

3 cups leftover basmati rice

3 eggs

1 big red banana

1/2 of a coconut ground fine (1 cup ground mix)

1 cup brown sugar

1/4 tsp nutmeg powder

A pinch of cinnamon powder

1/2 tsp vanilla essence

3 tbsp oil/ melted butter

1/4 cup cheese ( any cheese you like )

1 tsp baking powder

A pinch of salt

A few cashew nuts for topping

METHOD

Mix all together in a food processor,or mixer

till fine .

Transfer to greased baking tray .

Bake in 180C preheated oven for 30-35 minutes.

My suggestions to a variation

You could make a caramel base and then pour

this mixture over .

SRILANKAN ‘POL ROTI’ WITH ‘POL SAMBOL’ STUFFED


Pol is a Sinhalese word for coconut .This roti is

purely from the Srilankan cuisine.I have posted

recipes of Pol roti and Pol sambol before .

Today,I thought to envelope the pol sambol into

the roti and it was delicious.

This recipe was copy pasted with a few changes

from my previous post of the same .It was too

easy to post this recipe 😉

INGREDIENTS

For the pol sambol

1 cup coconut scraped

1 onion or 7-8 small onions

1/2 green chilli ( optional)

2-3 curry leaves

1/2 tsp pepper powder

1 tsp chilli powder ( can add more if you like it hot)

Two teaspoons maldive fish powder ( optional )

juice of 1 lime

Salt to taste.

METHOD

Except the grated coconut, pound or blend the

ingredients to a coarse mix.

Add the coconut and mix well.

For the roti

INGREDIENTS

3 cups plain flour

1 coconut scraped (coconut can be cut and

ground coarsely with 1 cup water and  used )

salt to taste

METHOD

Bind all these to a slight sticky dough .

Divide portions out of the dough.

Grease a plate with coconut oil,flatten with the

palm of your hand.

Keep a tbsp of the coconut sambol.

Fold in like in the photo.

Cook on a griddle till cooked on both sides.

CRANBERRY UPSIDE DOWN ORANGE POUND CAKE


Cranberries contain many health benefits and

have the highest level of antioxidants.

It is good for liver,blood pressure, cardio,and

urinary tract health.

Cranberry juice,Cranberry jam,Cranberry

sauce,Cranberry jelly ….there’s a lot you could

make with this amazing berry .Today’s recipe

will be a cake with cranberries at the bottom.To

be clear it’s a cranberry upside down cake.

I was able to get only dry cranberries,but the

taste was amazing .

If you are fortunate to get fresh cranberries,

you could get the lovely red colour of the

cranberries at the bottom . Anyway,do try this

recipe and please do drop a line,about this

recipe .

INGREDIENTS

100 gm butter

100 gm sugar ( sulphur free or unrefined)

2 eggs

1/2 cup orange juice

2 tbsp milk

100 gm flour + 2 tbsp cornflour

1 tsp baking powder

Few cranberries

METHOD

⭐️Beat butter and sugar till creamy.

⭐️Add eggs one at a time with cornflour and

mix in the orange juice.

⭐️Add in the flour,baking powder and mix

well.

⭐️Add the cranberries to the base of the tray

you are going to bake in.

⭐️Pour the cake mixture, and bake in a

preheated 180C oven for 30 minutes .

Note:If using fresh cranberries, slightly stew with a little sugar and add.