PEAR’N’CHOCOLATE PUDDING


This is a pudding baked in a bath with pears

caramelised with brown sugar.

A milk pudding with a little cream,cocoa

powder and eggs .Simple but elegant dessert !

Do try this recipe and send in your feedback!

To the recipe now

INGREDIENTS

1 cup milk

1/2 cup cream

2 eggs

2 tbsp cocoa powder

1/2 cup sugar or to taste

1 tsp cornflour / custard powder

1/2 tsp vanilla essence

1/4 tsp nutmeg powder

METHOD

•Add cornflour ,cocoa powder to a bowl and

pour milk gradually.

•Mix well without lumps.

•Beat eggs, sugar ,cream together lightly in

another bowl and add to the cocoa mixture.

•Add in the rest of the ingredients.

•Pour over prepared pears and bake in a water

bath for 30 minutes.

Note : You could steam this pudding too .If you are opting to steam , caramelise the sugar and pour over sliced pears .


Ingredients to caramelise

2 pears peeled cored and sliced

Brown sugar to sprinkle on the pears

1/2 tsp ginger powder to sprinkle

4-5 ramekins

Method

•Place the cut slices of pears on each

ramekin ,sprinkle sugar and ginger powder ,

and place in oven for few minutes till the

sugar is melted (10 minutes).

•Remove and pour the milk mixture .

•Place the ramekins in a water bath and bake

in a preheated oven 180C for 30 minutes .

VARIATION: The same recipe could be tried

with apples.

PUMPKIN MERINGUE TART


This is another recipe innovated in my kitchen .

A warm healthy dessert , and a dessert to adorn

your table for a party or gathering . Mini tarts

will look amazing and tasty.

I made this with raw pumpkin purée ,as I never

like to use canned foods .If you check my

recipes I hardly use condensed milk,even if the

recipe calls for .Well,if you have pumpkin

purée you may use it . For serving I just gave

prominence to the tart alone,no added servings

You could serve with chocolate sauce or ice

cream if you love loaded desserts.

Do try and let me know how you loved it !

Let me go now to my innovated recipe .

INGREDIENTS

For the pastry

1 cup flour

1/2 tsp salt

2 tbsp powdered sugar

50 gm butter ( room temperature)

A little milk to bind

METHOD

•Bind all these to a firm dough.

•Cover and keep in fridge till filling is prepared.

•Roll out dough ,and place carefully on a pie

dish .

•Prick the base with a fork and bake for 8-10

minutes.

•Pour filling and bake.


For the filling

INGREDIENTS

1 cup raw pumpkin purée

1 tsp butter/ ghee

1/2 tsp salt

3 egg yolks

1/4 cup cream

2 tbsp custard powder ( vanilla ) / 1 tbsp

cornflour

1/2 cup brown sugar / sugar

1/4 tsp cinnamon powder

3/4 tsp ginger powder

A pinch of nutmeg powder

METHOD

•Heat butter/ ghee and add the purée with salt,

cinnamon powder,and ginger powder , and

cook till raw taste is gone .

•Add sugar,custard powder and cook till thick .

•Remove from fire .

•Add egg yolks and cream .

•Mix well and add the rest of the ingredients .

•Set aside to cool for few minutes.

•Pour into prepared crust and bake in a 180C

preheated oven for 25 minutes .

•Remove ,add the beaten egg whites, and

return to oven ( 200C ) for 10 minutes .

•Allow to stay warm in the oven till you serve .


For the meringue

INGREDIENTS

3 egg whites

a pinch of cream of tartar/or 1 tsp vinegar/salt

2-3 tbsp powdered sugar

A handful of cashews coarsely ground with 1

tsp cornflour

METHOD

•Beat egg whites with cream of tartar stiff.

•Fold in sugar and nuts and spread over the

baked pie .

•Bake in a 200 C oven for 10 minutes,and leave

in the oven till warm

•This way the meringue will not deflate .

BOUNTY BROWNIES


Brownies with the taste of bounty chocolates is

an amazing treat !

After making this recipe I thought of another

combination to halve the quantity of brownie

mix ,and increase the amount of coconut ,and

then add chocolate . That way 2 layers will be

equal ( brownie + coconut) .Anyway try both, as

this recipe was delicious .I made the chocolate

(homemade chocolate )with cocoa powder,

coconut oil and honey .

You could use the basic ganache on the cake .

Thin bars of these beauties,can be dipped in

chocolate ,refrigerated and served.

Do try and post your feedback

INGREDIENTS

For basic chocolate brownie

100 gm butter

100 gm sugar ( 50 gm brown +50 gm white)

2 eggs

2 tbsp cocoa powder/ 100 gm chocolate/ chips

1/2 tsp vanilla essence / rum/ brandy

75 gm flour +1 tbsp cornflour

A pinch of salt

3/4 tsp baking powder

1/4 tsp coffee powder ( optional)

METHOD

•Using a double boiler method melt the

chocolate and butter together.

•Remove from fire

•Add coffee powder and salt.

•Beat eggs and sugar in another bowl, till sugar

is melted.

•Add to the chocolate mixture and mix well.

•Fold in the flour , baking powder and bake in a

preheated 180C oven for 20 -25 minutes .

•Allow to cool .

•Add coconut layer and top it with ganache.


For the coconut layer

( for a thicker layer double the quantity)

1 cup desiccated coconut

1 tsp liquid glucose

3/4 cup -1 cup powdered sugar ( according to

your sweet tooth)

a pinch of salt

Method

•Mix all together for 2 minutes on a low flame .

(only to get the moisture ,and not crumble)

•Spread on cooled brownie, and press slightly .

•Pour ganache and allow to set in fridge .

•Cut into slices and serve !


Homemade chocolate

1/2 cup cocoa powder+a pinch of coffee powder

1/4 cup coconut oil

a pinch of salt

5 tbsp honey or icing sugar ( if using icing

sugar add later)

1/2 cup cream ( to make ganache)

Method

Melt coconut oil and cocoa on a double boiler .

If adding honey add now ,or remove from fire

add 1 cup icing sugar .

If too thick ,add 1 tbsp of hot water and mix to

required consistency.

Using a spatula keep mixing the chocolate till

thick and creamy .

Heat cream ,and to chocolate mixture and pour

over the brownie.

MASALA COATED EGG


A simple side dish to make a simple meal

appealing !

Egg is a good source of protein,Vitamin D and

many nutrients, and it’s best to include daily in

your menu .

There is a misconception that egg has negative

effects on cholesterol.Consuming an egg a day

does not contribute to cholesterol.

Egg contribute to good cholesterol, so please do

check for further health benefits, as I have

given a plain point on it .

Now to the simple recipe

This recipe is for new home cooks .

INGREDIENTS

Boiled eggs 4-6

1 tsp chilli powder

1/4 tsp turmeric powder

1-2 tsp vinegar

1/4 tsp pepper

1/4 tsp powdered mustard

1/2 tsp honey/ sugar ( optional)

A tsp of olive oil / or any oil

Salt to taste

METHOD

Excluding egg first mix in all the ingredients.

Make cuts on the boiled and peeled eggs.

Coat the egg with the mixed masala paste .

Serve .

WATALAPAN TARTLETS ( COCONUT CUSTARD)


The concept of the recipe is from custard tarts.

Creation is purely mine .

The taste was awesome . Those who know

about this dessert will definitely try this .

The blend of coconut milk,jaggery,eggs with

nutmeg …. this custardy tart creates a lovely

aroma all over the house .

So do try this recipe and post in your comments

INGREDIENTS

1 cup coconut milk

1/2 cup cream/ milk ( optional)

250 gm jaggery ( karupatti) crushed

6 eggs

A pinch of salt

1/4 tsp nutmeg powder

1/2 tsp vanilla essence

Few cashewnuts

1 tsp flour ( to roll the nuts and prevent sinking

down to base )

METHOD

•Heat the jaggery in a little water till melted.

•Strain and set aside.

•Beat the eggs with salt till frothy .

•Add jaggery and the rest of the ingredients,

except cashews and flour and mix well.

•Pour into prepared tarts .

•Add cashews rolled in flour and bake in a

preheated moderate oven ( 180C) for 25 -30

minutes.


For the basic tart pastry

INGREDIENTS

100 gm butter

1/4 tsp cardamon powder / essence

2 cups flour

a pinch of salt

1 egg yolk

2 tbsp powdered sugar

A little milk for binding

METHOD

•Mix all together to a firm dough.

•Do not knead too much

•Allow to rest for minimum 10-15 minutes

•Divide into portions .

•Roll out thin .

•Brush the base lightly with egg white and pour

the filling and bake .

•This can be made as one big tart too.

Variation : You can use sugar , or brown sugar as a substitute for jaggery

4 GUACAMOLE VARIATIONS


Guacamole  sourced  from the Mexican cuisine,

is widely used all around the world as dips,and

in varieties of foods.

The  ripe avacado or butterfruit is the key

ingredient in this dish.

The authentic Guacamole is made with cilantro

(coriander leaves) but spinach/palak,

basil leaves is also used in the making .

As avacado is the dominating ingredient the

use of your favourite pick in leaves does not

change the taste.

I have tried with gotukola (brahmi ) leaves and

it was fine.

Today i will be sharing, few of the variations.

I have added egg in different ways along with this.

Believe me ,its soo…amazing it is off my table within seconds.

So try this recipies with this healthy and amazing fruit.

For the basic guacomole 

1 -2 ripe avacado/butterfruit

1 cup chopped cilantro/palak

1 onion chopped fine

2-3 green chillies

2 tomatoes chopped

pepper powder (depending on your taste)

salt

juice of 2 limes

a little nutmeg powder (optional)

Method

Remove the pulp and mash lightly.Add the rest of the ingredients and mix well.


For the variations.

1. Steamed/baked egg and guacomole bun

Beat 4-5 eggs ,2 tblsp milk ,pepper,salt,a

teaspoon of flour together and steam or bake

till done,

4-5 buns (any buns of your choice) buttered

lightly

Stuff with the salad and pieces of steamed or

baked egg.

You could use poached eggs too for another

day.


 

2. Double decker sandwich

One side with the salad and the other with egg

slices .


 

3.Chappathi wrap

Beat some eggs and smear on the chappathi

while making.Add the salad and wrap.

Tortilla ,Pita wraps could be used.


 

4. You could use for BRUSSHETA (Toasted bread)

Do try these healthy and tasty recipies .Best for lunch box category.

Send in your comments and suggestions..

CHOCOLATE MOUSSE


Chocolatey elegant simple dessert , which no

one could resist. Chocolate mousse tops the list

of all mousses .This dessert is easy to make,and

tastes too delicious if prepared a day ahead

and allowed to set.( Even though it sets within

2-3 hours ).

The quality of the chocolate,says it all , so it’s

best to use good quality chocolates. I used dark

chocolate .

Now to the recipe..

INGREDIENTS

100-125 gm dark chocolate

25 gm butter ( unsalted)

1/2 tsp vanilla essence

1 tsp rum /brandy ( optional)

3 egg yolks

3 egg whites

A pinch of cream of tartar

150 gm fresh cream

A pinch of salt

3-4 tbsp sugar ( powdered)

METHOD

Melt the chocolate with butter,in a double

boiler.

Add egg yolks,vanilla,brandy ( if using),salt ,

2 tbsp sugar and mix well.

Beat egg white with cream of tartar stiff .

Beat cream with the remaining 2 tbsp sugar

until stiff peaks form.

Mix in the egg whites first into the chocolate

mixture ,gently and gradually.

Next fold in the cream the same way ,gently till

no whites are seen .( Do not beat ).

Pipe into individual moulds .Top with a little

grated chocolate and serve .

This dessert can be served without cream or

any adorning. Served plain itself,was amazing .

So do try this easy recipe and post in your

comments.

The same recipe can be made with white

chocolate for white chocolate mousse !

MANGO MOUSSE


Dessert for the season!This mousse is with eggs.

I made a crust for the mousse,and it’s your

choice to opt for it.

Made from fresh mangoes, slightly stewed and

puréed was a delight .No colour was added , it

was the natural colour of the luscious fruit.

To the recipe now


INGREDIENTS

2-3 mangoes peeled and puréed ( 1 cup)

3 egg yolks

3 egg whites

a pinch of cream of tartar ( optional)

2 tsp gelatine

100 ml fresh cream

2 tbsp powdered sugar

1/4 cup sugar ( check the sugar to your taste)

1/2 tsp vanilla essence

METHOD

Lightly stew the mango pulp with 1 tbsp sugar

till it reaches a boil .

Whilst warm,add in the egg yolks,sugar,

essence and mix well.

Mix gelatine with a little hot water,and add to

the mango mixture .

Beat egg whites stiff with cream of tartar ,and

fold into the mango mixture till well blended.

Finally whip the cream with 2 tbsp powdered

sugar till stiff .

Fold into the mango mix lightly ( don’t beat

hard) ,and pour into individual glasses or a tray

and refrigerate for minimum 2-3 hours.


For the crust: I crushed some cookies and

added to the base.

You could add stewed cubed mango , if you like.

You could add chocolate gratings ,or drizzle

with chocolate .

BLUEBERRY POUND CAKE


Pound cake or butter cake is an absolute

delicious cake.

The traditional pound cake was made with a

pound of each of the 4 ingredients,butter,flour,

sugar and eggs.

During my childhood days , I remember any

birthday cakes will be made with pound

cake,buttercream icing,royal icing .Today the

innovations are on the roll .Whatever it leads

to,..the pound cake has a distinct flavour which

no one could resist.

So here’s to an awesome recipe .

INGREDIENTS

200 gm butter

200 gm sugar

200 gm flour

1/2 cup milk

4 eggs

1 tsp vanilla essence

1 tsp baking powder

Few blueberries

Few cashew nuts

A pinch of salt ( avoid if using salted butter)


METHOD

Beat butter and sugar till creamy

Add one egg at a time and beat well .

Add milk and essence .

Fold in the flour,and mix lightly till well

corporated.

Pour into a well greased tray .

Add the blueberries and nuts on the top.

Bake in a moderate oven (180 C) for 30-35

minutes .


Tip: To prevent the mixture from curdling ,

while adding eggs,add 1-2 tsp of flour .

Even if the mixture looks curdled do not

worry ,it will be fine when flour is added.

MANGO PUDDING


A dessert which slides down your throat,which

gives you the cool to your tummy ,the comfort

needed for the season.

Like ice -cream these are like healers for these

summer days!

So here’s to the recipe now !

INGREDIENTS

1-2 mangoes peeled,cubed, and stewed for 2

minutes with a little sugar.(1-2 tsp)

3/4th cup sugar+1-2 tbsp water

2.5 cups milk

3 egg yolks

1 tsp cornflour ( to prevent curdling )

3 egg whites

A little rum/ brandy ( optional)

1/4 tsp vanilla essence

1 sachet gelatine

METHOD

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

Heat the sugar and water till it bubbles and

changes colour ( not brown).

Add milk to the sugar,and heat till it reaches a

a boil.

Mix egg yolks and cornflour together and add

to the milk .

After 5 minutes add the bloomed gelatine,and

mix on medium flame , till gelatine is well

mixed.

When it looks thick ( not very thick) remove

from fire .Add essence and rum if using.

Allow to cool .Add the stewed mango pieces.

In the meantime beat the egg whites to a stiff

froth,and add in to the pudding.

Set in fridge till set .

Can be served with praline , and toasted

coconut flakes.