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.

LEMON-SPEARMINT CUSTARD TARTS


The combination with a little menthol flavour and a tangy taste of the lemon custard was divine.!

As peppermint and spearmint contain menthol which create the much loved cooling effect in the mouth,

and have a whole slew of medicinal benefits which soothes sore throats,……and many more,i plucked a

few leaves from my culinary patch and included as garnish and the Sunday dessert was splendid!

Coming to the shape of the tarts’ i have the fluted, and the plain tart moulds .I wanted to make this circle

shaped ones without the mould.No big deal folks…its a circle and a strip to line .Cut the circle to the size

of any ramekins, and make strips (cut to nearly 1 inch )and line it on the sides(do not forget to grease

before you place the dough.Seal the edges at the bottom .Prick the bottom with a fork and bake .These

baked tartlets can be stored in the fridge, and used to make quick desserts with your favourite fillings.

A note about the filling -It is lemon custard not lemon curd,and the quickest to make than lemon curd.

Moving to the recipe now….

For the tart pastry

1 cup all purpose flour

2 tbsp butter

2 tbsp powdered sugar

a pinch of salt

enough cold milk to bind the dough

Method

Bind all the ingredients to a firm and soft dough .

Wrap with cling wrap and allow to stay in the fridge till filling is prepared.

After the resting time, roll out as instructed above and bake in a 180C oven for 15-20 mins.

For the lemon custard

3 cups milk (condensed milk can be used)

2 tbsp cornflour

extract from 2 -3 lime/lemon

1 tbsp grated rind of lime/lemon

5-6 tbsp sugar or to taste

spearmint leaves cut for topping

a little whipped cream to serve.

Method

Heat the milk and sugar lightly.

Mix cornflour in a little milk/water and add to the milk.

Cook till custard is thick .

Add the lime juice and the rind gratings and remove from fire.

Allow to cool and fill in the baked shells.

Top with the mint leaves and a little fresh cream.

(I had no time to decorate with cream,just poured a little to serve.You could decorate with whipped cream )

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 .

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 .

APPLE,BANANA,CHIA TRIFLE PUDDING


Well,this trifle pudding is without sponge cake,

but if you like to add cake you could .

The remaining syrup from the poached pear,

was in the fridge,and as apples too have the

crunch of a pear,I used the same syrup to stew

the apples.

Added one big banana to the hot syrup,chia

seeds after mixture cooled down,topped with

vanilla custard and jelly.

Lovely dessert to brighten your day !

To the recipe now

INGREDIENTS

Base layer

Stewed Apple pieces

1 big banana sliced

1/2 cup chia seeds soaked

A pinch of salt

METHOD

Mix all together and spread on base of a

pudding bowl.

Middle layer ingredients

3 cups milk

2 -3 heaped tbsp custard powder ( vanilla)

2-3 tbsp sugar or to your taste

Method

Mix the custard powder in a little milk and set

aside .

Heat the remaining milk with sugar .

Once it reaches a boil,add in the custard mix,

and cook till thick .

Allow to cool partially, and pour over the layer

of fruit.

Keep in the fridge till you prepare the jelly.

The final topping ingredients

1 packet jelly crystals

Sliced cashewnuts

Method

Prepare jelly as per the instructions in the

packet,and pour over the custard after it is

partially cool.

Sprinkle cashewnuts and chill till set .

CREAM CHEESE,COCONUT MALAI BARFI


When milk turns sour, no worries turn it sweet.

Well this happens in any household,and some

do not know what to do with it, hence it lands

in the bin.

So when you see the milk curdling ,at that

instant add a little vinegar or lime juice,and

boil till the cheese is well separated from

the whey water.

This drained water can be used to make any

dough ,or to make curries .

The water itself contains many nutrients.

I always store this whey water in the fridge,and

use when needed.

Now getting to today’s recipe,it’s made with

cheese/ paneer ( homemade),dessicated

coconut,rose petals (from my garden)and pista

Well,the taste is amazing like palkova or milk

peda.

Do try this simple recipe and post in your

comments !

INGREDIENTS

1 cup cream cheese/ paneer

1/2 cup dessicated coconut

1/2 -3/4 cup milk powder

1 cup full cream milk / fresh cream

1/2 cup sugar or to taste

A few strands of saffron infused in milk

A little pistachios

A few rose petals

1/2 tsp cardamon powder

1 tsp ghee ( optional)

A pinch of salt

METHOD

•Heat a non stick pan and add the ghee .

•Add crumbled paneer .

•Mix for 1 minute and add all the ingredients,

except the rose petals and pistachios.

•Keep cooking stirring at intervals on medium

flame till the mixture becomes one lump .

•Flatten the mixture on a greased plate .

•Press the rose petals,pistachios on the

flattened mixture.

•Keep in the fridge for 30-40 minutes .

•Cut into desired shapes.

BANANA-COCONUT MILK HALWA


Delicious ,melt in mouth,addictive halwa.

If you check my previous post of banana halwa

and this recipe , you will know the difference

of the ingredients used in both the recipes.

Checkout https://calinskitchen.com/2016/11/12/banana-halwa/

This is of richer taste with coconut milk, and

tapioca flour.

Do try both recipes and post in your comments

and suggestions!

INGREDIENTS

5 big bananas mashed

1 cup thick coconut milk

1/4 cup tapioca flour

2-3 tbsp brown sugar

3/4 cup sugar

1 tsp cardamon powder

A handful of roughly crushed almonds

1/4 tsp salt

A pinch of edible camphor ( optional)

Ghee ( approximately 3/4 cup )

1 tbsp coconut oil

METHOD

•Mash the bananas fine.

•Mix tapioca flour in a little coconut milk or

water without lumps .

•Heat a thick bottomed pan,add the brown

sugar and 1 tbsp water and stir till it bubbles.

•Add the banana mash with 2 tbsp ghee to the

bubbling sugar .

•After 5 minutes,add the rest of the sugar and

stir till sugar is dissolved .

•Next add the milk,and when it reaches boiling

point,add tapioca flour mix .

•Once you add the tapioca mix it will start to

thicken , so keep stirring on medium heat,

adding ghee at intervals .

•Next add the rest of the ingredients and keep

stirring ,adding ghee gradually .

•You have to add ghee till you see the mixture

not absorbing the ghee ,and the mixture sticks

to the spatula as one lump .

•Transfer to a greased tray .

•Cut into shapes when cool .

CHOCOLATE CHIA PUDDING


News around says its ‘Chocolate Day ‘today the

7th of July.

So …today I will be sharing a healthy chocolate

pudding !

Yes ! it’s with chia seeds,coconut milk and

honey.

The chocolate had sugar,and the rest of the

sweetness was honey.

To the recipe now

INGREDIENTS

150-200 gm dark chocolate / any of your choice

1/2 cup pre-soaked chia seeds

2 cups fresh coconut milk

3 tsp gelatine

75 ml fresh cream

3-4 tbsp honey

2 tsp brandy ( optional)

1/2 tsp vanilla essence

A pinch of salt

METHOD

Add the gelatine to 1/4 cup water,and allow to

bloom.

Heat the cream and once it reaches a boil ,pour

over chocolate and mix till smooth with honey.

Mix in the gelatine into the warm chocolate

Add coconut milk,and return to flame ,for just

1-2 minutes .

Mix well and remove from fire

Add brandy and essence .

Add the soaked chia seeds and allow to set in

the refrigerator for 1-2 hours.

TRIPLE DELIGHT(EGGLESS)


A lovely pudding,a satisfying treat after a meal!

Eggless,with simple ingredients.Thickened with

Cornstarch in three flavours and a sprinkle of

praline is divine !

Each layer will set quickly, and you have to

pour each layer after it sets . ( within minutes).

The time you make a layer is enough for the

prepared layer to set.


INGREDIENTS

FOR THE CHOCOLATE LAYER

2 cups milk (200 ml )

2 heaped spoons for cornstarch mixed in a little milk

3 tbsp sugar

3 tbsp cocoa powder or 100-200 dark chocolate

pieces

1/2 tsp vanilla essence

a pinch of salt

METHOD

•Heat the milk with the sugar

•Pour a little hot water on the cocoa powder

and mix to a smooth paste.

• If you are using chocolate also you can add a

little hot water / hot milk to melt

•When it reaches boiling point ,add cornflour

and the rest of the ingredients,and cook to a

thick custard consistency .

•Remove from fire and pour into individual

ramekins and allow to set ,while you prepare

the next layer.


VANILLA LAYER

INGREDIENTS

2 cups milk (200 ml )

2 heaped spoons for cornstarch mixed in a little milk

3 -4 tbsp sugar

1/2 tsp vanilla essence

METHOD

Follow the same method,and pour the next

layer.


CARAMEL LAYER

INGREDIENTS

2 cups milk

2 heaped tbsp cornstarch mixed in a little milk

or water

1/4 cup brown sugar

2 tbsp water

A pinch of salt

METHOD

•Boil the sugar with 2 tbsp water till it melts.

•Add milk and heat.

• Add cornstarch and cook to thick custard

stage

•Remove from fire and add to the final layer .

Allow to set for minimum two hours and serve

with praline / chocolate shavings .

Praline is my best choice .

If you have salted caramel toppings you can add a tbsp for enhanced taste .

FOR THE CASHEW PRALINE

1 tbsp butter

3-4 tbsp sugar ( not brown)

A handful of cashewnuts

Heat the butter and sugar together.

When it starts to bubble add the cashews and

mix in quick for a minute .

Transfer to a board and allow to cool . Crush to

your choice and sprinkle on dessert when you

serve!

MANGO-YOGHURT PUDDING


This is a no cream,eggless dessert .Few minutes

to an awesome dessert !

I have used gelatine in this dessert,you can use

agar -agar.

This too is my innovation, in the method of

adding sugar ..so let’s get into the recipe

INGREDIENTS

1 cup fresh mango purée

2 cups milk

3 tsp gelatine soaked in water

200 ml yoghurt /curd

3 -4 tbsp sugar

A pinch of salt

1/2 tsp vanilla essence


METHOD

Caramelise the sugar with 1-2 tbsp water till

golden brown .

Add mango purée with salt and heat till crystals

of sugar are melted ( 5 minutes) and set aside.

Simultaneously heat milk . When it has reached

the boiling point ,add gelatine and reduce the

flame .

Once the gelatine has melted , remove from

fire.

Now add the curd to the mango puree, and mix

well.

Next add the gelatine milk to the mango mix.

Add to individual glasses and allow to set in the

refrigerator for minimum 2 hours.

Can be served with chocolate shavings or plain

without any adornment.

MALAI ‘N’ NUTS KULFI


Kulfi the Indian ice cream with many

flavours,served in a stick , tiny clay pots,or

slices . The authentic kulfi is set in cones,or clay

pots called ‘matka ‘pots.

This is a lovely creamy kulfi with nuts and rose

petals with cardamon powder.

Summer time always calls for cold desserts,and

this was so cool and comforting . Only regret

was,that I couldn’t use the kulfi moulds, but

instead used muffin moulds .

So let’s get into the recipe!

INGREDIENTS

500 ml milk

100 gm khova ( mawa)

6 tbsp sugar

1/2 tsp cardamon powder

A pinch of salt

Nuts of your choice

Few rose petals

50 gm cream

METHOD

Boil the milk ,and when it reaches boiling point

Add mawa, sugar and heat till lightly thick.

Add the rest of the ingredients.

Pour into kulfi moulds .

Cover with foil . Insert popsicle sticks , through

the foil so the sticks stay straight till set.

PINEAPPLE CUSTARD BUNS


In fact,i wanted to make baked custard cream

donuts, but I had to make it like a tart,as the

dough was not sufficient . You could try making

fried or baked doughnuts.

A word about the buns – ‘Yummy’

The link to the dough

https://calinskitchen.com/2020/06/12/paneer-pizza-with-basil-sauce/


To the recipe

INGREDIENTS

3 cups milk

2-3 tbsp custard powder ( vanilla) mixed with a little milk

Sugar to taste

Stewed pineapple or fresh chopped pineapple

pieces.

Heat milk with sugar .

METHOD

Once it starts to boil,add the custard powder

mixture , and the pineapple .

Remove when it is thick and use as filling.

Note . If you are making it like a tart like I did . Sprinkle some brown sugar on the custard , and bake .

MOONG-SAGO COCONUT MILK KHEER/PAYASAM


Kheers or Payasam is always a delicacy found

in Indian platters.

There are many variations of this dish,made

with rice,sago, semolina,poha, vermicelli,

moong and many more vegetable and fruit

combinations too.

The milk used can be pure diary milk ,or

coconut milk .This recipe does not require

precise measurements.It all depends on the

sweetness and texture you require .

Today’s recipe is with pre-soaked whole green

gram and sago.

To the recipe now

INGREDIENTS

1 cup whole green gram soaked overnight

1/2 cup sago

8-10 tbsp jaggery, vellam, country or brown

sugar

1/2 tsp salt

3/4 tsp cardamon powder ( elaichi)

Few cashews

Few raisins

Few pieces of grated/ cut coconut

2 tsp ghee

3 cups 2nd extract of coconut milk

1 cup thick coconut milk

METHOD

Pressure cook the green gram to 3-4 whistles in

a pressure cooker.Mash it after the steam is

released and set aside.

Boil 1/2 cup water in another bowl,and add the

washed sago , and cook till it is done.

Next add the thin coconut milk,mashed moong,

salt and the jaggery and cook till well mixed.

Heat ghee in another vessel ,add the cashews,

raisins and tiny pieces of coconut gratings,and

add to the cooking mixture.

Next add the cardamon powder and thick

coconut milk and cook only for 2-3 minutes,and

remove from fire .Serve hot or warm .

This could also be chilled and served!

Variations to this dish

1.Whole moong ( green gram) with vermicelli

2.Whole moong with basmati/raw rice /red rice

3.Whole moong with rice flakes ( poha)

4.Split green gram with rice flakes ( poha)

5. Only green gram can be used.

Do try your preferences,and post in your

comments.

LAUKI HALWA


Summer days it’s best to include vegetables and

fruit which contain water ,like cucumber,bottle

gourd,pumpkin ( preferably the white)gourd ,…

to keep you hydrated.It’s best to include as

salads and drinks .

Today I’m sharing the recipe for bottlegourd or

lauki halwa. I have already shared lauki halwa

with almonds .Checkout link

https://calinskitchen.com/2019/12/15/bottle-gourd-halwa/

This one is like the Bombay halwa , thickened

with cornflour .Soft and easy to pick a piece 😁.

To the simple recipe .

INGREDIENTS

2 cups bottlegourd ( lauki)

3/4 -1 cup sugar

3/4 cup cornflour mixed in a little water

1/2 tsp cardamon powder

A pinch of nutmeg powder

Handful of cashewnuts

A pinch of edible camphor

1/4 cup ghee

A pinch of salt

METHOD

Grind the gourd to a very fine paste .

Heat half of the ghee in a thick bottomed kadai.

Add the ground paste with salt to the heated

ghee, and cook till you see it turning glossy .

Add sugar and cook till sugar dissolves.

Add the cornflour mix,and the rest of the

ingredients .

Take care and keep stirring as the minute you

add the cornflour , it will thicken .

Add the remaining ghee and keep cooking till

the mixture is thick and forms into one lump,

and leaves the sides of the pan.

Transfer to a greased plate.

Smear a little ghee on the top.

Allow to cool and cut into pieces .

Note: No colouring is required

EGGLESS BUTTERSCOTCH PUDDING


This is an awesome dessert which can be made

in minutes.Simple ingredients but exquisite

taste.

Using brown sugar adds more taste and colour

to the pudding .

So do try this dessert and send in your

comments and suggestions !

INGREDIENTS

2 tbsp.butter

3/4 -1 cup brown sugar

2.5 cups milk

3 tbsp cornflour mixed in 1/2 cup milk

METHOD

Add the butter and sugar in a thick saucepan,

and heat till the sugar dissolves on medium

flame. Do not stir much .

When it is is bubbling and reaches a nice deep

brown colour , add the milk ( the sugar will

crystallise .Do not get confused it will dissolve

in the milk while heating).At this stage add the

cornflour mixture, and cook till thick.

Pour into moulds and refrigerate for minimum

1 hour .

Can be served with praline .

Check my previous post on another version of butterscotch pudding

https://calinskitchen.com/2016/11/20/butterscotch-pudding/