Pages

Sunday, 30 June 2013

Mango cheese cake in individual cups


Hi friends, I am up with another post again.... Now this is something which I made long back, this was post was delayed as it was a guest post for my friend, rafeeda's, blog, The big sweet tooth. As it was a guest post for her blog it had to be first featured on her blog and I was waiting for her time, as her blog was up with a guest post every saturdays. And why would it not be, coz for a wonderful blog like hers, anyone would love to do a guest post to be featured on it.... 
When I came across her blog at first, I was moved a bit by its name, as I thought this was the most appropriate name for my blog, for a sweet lover like me..... This is a blog with wonderful posts and mostly with good writings... I love rafee's narrations of her daily life and daily events going on in her life.... Love it... Wish i had good language skill like hers....
How about visiting her space to see how she has welcomed my guest post for her blog.... Click here
Talking about this recipe, mangoes are my favourite and cheese cakes are my most favourite.... Then why not combine this both... I like to do desserts in individual cups... Thats why I made it so....
Now lets go to the recipe:
Ingredients:
  • Mango- 1big, pulp pureed
  • Sugar - 5 tbsp or more
  • Cream cheese- 200 gms
  • Cream - 200 mls
  • Mango essence - 1 tsp(optional)
  • Digestive biscuits crushed with some butter- to line the bottom of ur cups
To prepare praline:
  • 50 gms toasted almonds
  • 75 gms sugar
Preparation:
Place the toasted nuts on a greased pan.
In a pan, add sugar and heat on low medium heat. Do not stir the sugar, but u can swirl the pan. When the sugar turns brown color off the flame and pour the caramelized sugar onto toasted nuts. Let it cool.
Once hard crush it into small pieces using mortar and pestle or bang with a rolling pin.
Line the bottom of cups with crushed biscuits. Keep in the freezer till you make the filling.
Bring cream cheese to room temperature.
puree the mango pulp with sugar. Mix mango puree with cheese and mix well.
Whip cream until soft peaks form.fold in the cream to cheese mango mixture.
Add mango essence. If the mixture tastes less sweet then add some powdered sugar and adjust the sugar. Fill the frozen cups. keep in the fridge to set for 3 hours.
Top it with praline.
 
 
 

Saturday, 29 June 2013

CHOCOLATE DELIGHT

 

About a month back, I got an invitation from a blogger friend asking me to do Ramadan special guest post for her blog, a blog which was totally new to me. I was excited but at the same time hesitated as I was really busy a t home. But some how I managed to do a post for her blog, and sent her my entry. The day my post was posted on her blog, I simply made a visit to her blog and something caught my eye, which said 'food and photography tips'. I was unsure about the depth of the articles that was discussed under that topic, but I bookmarked that page in my mind. Weeks later, after all the celebrations of Ramadan and Eid was over, when life returned to the normal routine and when I managed to have some free time for me, I slowly switched on my laptop and logged in to this blog. I clicked this icon of favorite topic of mine. And my! I was surprised to see a whole world of food  photography and several oppurtunities to explore my passion for food photography lit up. I was not much into photography or food photography maybe 3 or 4 yrs back. But I always loved to click some few snaps of whatever I cooked, just to let my friends know what I've cooked through fb status update.. but slowly slowly I stepped into a passion for not only cooking more but photography too, especially food photography. Now I don't know if it is cooking that I love more or photography.
Now the articles on this blog were like a rollercoaster ride, that took me into a whole new world of wonderful food photography blogs... I was so amused to see fabulous photographs and fabulous blogs. Those articles really gave amazing guidance for all new bloggers and all new photographs. All I was amazed was about that, all the wonderful looking, professional looking blogs were written by not so professional or rather a simple family leading house-wives. All of them are good writers too...
After having gone through all those blogs and photgraphs, I feel so low about my blog and food photography, that I am no where near them, and will never be able to make up to that level...

Never letting my mind to give up, I am looking forward to improve my posts and photography. After all if that is a passion in me, then I should let it achieve heights and give my own signature or identity. Now this might sound stupid to some of my friends out there about my mania in cooking and clicking, but I am not the one to give up, not atleast this passion which is so mch lovable to me.
 Lets move onto the recipe. I prepared this a while ago for a  kitty party at my in- laws place where I expected this dish to be a star among lots of kids that was going to be there. And yes it was a hit. After all mom-in-law who did not give any remarks at that time, later told me that she loved it. And it was her compliment that took me to cloud nine because for a non-sweet lover like her, this really made an impression.
Ingredients:
  • 1/2 cup/75 gm unsalted butter
  • 3 tbs flour
  • 1/2 cup/ 105 gms caster sugar
  • 2 cups evaporated milk
  • 1 tbs instant coffee powder
  • 200 gms bitter sweet chocolate grated
  • 50 gms finely chopped cashew nuts
  • 42 sweet biscuits, 6 X 5 cms each
  • 1/2 cup evaporated milk
Garnish:
  • 2 cups whipped topping
  • 2 tbs chocolate shavings
  • colored sprinklers
Preparation:
Gently melt butter. Add flour. Cook for 1 minute on medium heat, stirring continuously. Add sugar and evaporated milk( you can use Rainbow evaporated milk), stirring continuously. Cook on medium low heat, stirring continuously, till the mixture starts to boil and is of thick coating consistency.
Add the coffee powder and chocolate grated. Cook on low heat, till the chocolate melts, stirring continuously. Remove from heat. Add cashew nuts. cool. Refrigerate for atleast 4 hours.
Place a large sheet of aluminium foil on a flat surface. Dip 6 biscuits, one at a time , in 1/2 cup evaporated milk and place on the foil to form 18 x 10 cm rectangle.
Gently spread 1/6 chocolate mixture on top. repeat layering with dipped biscuits and chocolate mixture, ending with biscuits. Wrap the foil around the block. Chill overnight in refrigerator.
Unwrap and place on serving dish. Decorate with toppings. Keep chilled.
Now its time for me to participate in a wonderful give-away contest. This event is hosted by one of my blogger friends Pramitha, with whom I've participated for a live cooking contest and an online contest on fb. I am happy that her blog, pramitha love cookingis celebrating 1st blog anniversary along with a give-away, and I am excited to participate and hoping to win... I want your wishes and prayers dear friends... fingers crossed...
Another lovely event is hosted by cutchi kitchen, named 100th Post Giveaway... Linking this recipe to that event too....
 Again one more lovely event too...
Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)
Sweet Celebration

Wednesday, 26 June 2013

TRIFLE PUDDING

trifle pudding made by me.
 Recently, I've been busy with cookery contest, that I put my blog starving without posting any recipes.... Now, I feel it  a great responsibility to feed my readers with more  great recipes after winning the 'excellent chef' title... I had no hope of winning the competition I lately attented, as it was loaded with really great participants with really great recipes.... I see it as just a blessing of God that I won. Thank u God. Fact that I won this  'Excellent Chef' title, But I think I have still got lots to learn, and that I'm better than no good....
4 years back when I was fleed to U.A.E from India, I had no clue about cooking. All I had was a book, and a book full of Umma's recipes. My Umma is my guru. From there started my cooking expedition... Also I cannot leave out mentioning the facebook page 'Friends cookys' where I started photographing my recipes and posting them. This page also played an influential role in my cooking experiments. I cannot leave out to mention my greatest thanks to God, without which I would've been nothing... Also my hubby had a major role, for his immense sacrifice to bear all the cooking equipments and come with me to support all the contests I had participated for, and for patiently looking after my troublesome kids while I was engaged in contest. Thank u hubby, You r my lucky charm. All the luck of my life came with you dear. And thanks to all my friends and relatives for supporting me. And thank you, my readers, you are my motivation in cooking. Thank you all....

trifle pudding made by my mum

Now, to the recipe...
Ingredients:
  • Sponge cake slices- shop bought or home-made
  • Jelly powder- 2 sachet of 2 colours
  • custard powder- 4 tbsp
  • sugar- 6 tbsp
  • vanilla essence- 1 tsp
  • milk- 3 cups
  • whipping cream- 1 cup
  • whipped cream- 1 cup(or whipping cream whipped up to soft peaks with icing sugar)
  • assorted fruits- 1 cup
    Preparation:
Prepare jelly mixture with one sachet according to the instructions given on the sachet. Keep aside.
Prepare jelly with remaining sachet and pour into a  square bowl and cool in the fridge to set and cut into cubes once set.
Layer the bottom of pudding dish with sponge cake slices evenly. Add the prepared jelly mixture( not the jelly cubes) on top of the cake slices and keep in the refrigerator to set. Now, prepare the custard by boiling 2 cups milk and sugar, add the remaining milk mixed with custard powder to the boiling milk stirring constantly till the mixture thickens. Off the flame and add vanilla essence. Keep aside the custard to cool. Once cooled, mix the ceam into it.
Now, pour this custard over the completely set jelly in the pudding dish. Let the custard sit in the fridge until completely set. Once set, top it with assorted fruit pieces and whipped cream, or whisk the whipping cream with enough icing sugar to meet your required sweetness, and top it on the top of custard. Top the cream layer with prepared jelly cubes. Cool in the fridge until ready to serve.

Monday, 17 June 2013

Beef Roast

Hello friends, How r u all? Recently I've been really busy at my home that I've no time to take photographs of my kitchen experiments so that I can post it in my blog. I must say I miss taking snaps of my recipe and posting it on my blog. Now this recipe is something which have been waiting in my draft box since long. Now came the tym for it to be posted. I was late in posting this coz I was lazy to type the recipe. Thats a wierd reason , I know. Sorry guys.
Speaking about the recipe, this is one of the recipe from long listed yummilicious recipes of my friend kitty. I met her from U.A.E. I must say her hand works magic. This recipe is one of her hit recipes, and whenever there is a friends' get to gether, all friends equally request kitty to make this one. It always is definitely the star of her parties.
I definitely till now couldnt make it as tasty as hers, as I said before it definitely is magic in her hands. But to all beef lovers out there, Iam sure this recipe wont let you down.


Ingredients:
  • beef- 1 kg
  • onion- 1 big thinly sliced
  • tomato- 4 medium sliced or chopped
  • ginger garlic paste- 2 tbsp
  • chilly- 4
  • coriander powder- 2 tsp
  • chilly powder- 2 tsp
  • turmeric powder- 1/4 tsp
  • pepper powder- 1 tsp
  • garam masala powder- 1 tsp
  • curry leaves- a stem
  • coconut oil- as required
Preparation:
Heat oil in a pressure cooker. Add tomatoes, ginger garlic paste and saute well till raw smell diappears. Add the spice powders and saute well. Add beef and mix the beef in masala really well. Stir for 5 minutes. Add some water enough to cook beef . Cook for about 20 mins or more till the beef is cooked. Off the flame of cooker, when all steam goes, open the cooker and take the beef pieces alone and keep it aside. In a wok heat oil, and fry the beef. Dont over fry, as it may turn dry and rubbery. In the same pan, take off the excess oil, reserve a tablespoon or 2 in the pan and saute onions really well. Add the beef gravy, and boil till its water reduces and becomes thick gravy. Add beef and curry leaves. Also add one more teaspoon of pepper powder if you want. Off the flame serve hot.


Tuesday, 11 June 2013

PRAWN PACKETS

 
Ingredients:
For dough:
flour - 3 cup
yeast- 1 1/2 tbsp
milk- 1 cup
sugar - 1 tsp
salt- to taste
oil- 2 tbsp
For filling:
prawns- de shelled and deveined- 250 gms
chilli powder and turmeric powder- required to marinate prawns
oil- to shallow fry prawns
onion- 3 big, chopped finely
tomato- 1 big, chopped
ginger garlic paste- 1 tbsp
chilli powder- 1 tsp
coriander powder- 1 tsp
turmeric powder- 1/4 tsp
cumin powder- 1/2 tsp
garammasala powder-1 tsp
tomato ketchup- 2 tbsp
mayonnaise- 2 tbsp
coriander leaves chopped- a handful
oil- 2 tbsp
preparation:
To luke warm milk, add sugar and yeast. Keep aside for 15 minutes or till the mixture becomes frothy.
sift in the flour and salt. Rub in the oil, knead to a smooth dough.
Cover with a wet muslin cloth and keep in a warm place to rise for 1 1/2 hours.
For filling;
Heat oil in a pan. Saute onions until brown. add ginger garlic paste, saute. add tomatoes and cook until the tomatoes are mashed to paste. Add the spice powders, mix well. Finally add tomato ketchup and coriander leaves and off the flame.
when cooled add mayonnaise and mix well.
Once the dough is ready. divide the dough into 20 balls and roll out each ball into 11 cm squares. Place one heaped tablespoon of filling in the middle of each square. brush edges with maida and water mixture(the mixture should be thick). Draw up the corners to centre. Pinch edges together to seal packets. Brush each packet with some milk. sprinkle bread crumbs. Bake in a preheated oven, for 20 -25 minutes or golden brown, at 180 C. Serve hot.

This is a healthy choice for Ramadan as it is baked apart from regular frying... Sending this entry to Ahlan Ramadan –The Healthy Way” 






 

Tuesday, 4 June 2013

CHICKEN DUM CURRY

Ingredients:
  • chicken- 1/2 kg
  • small onions- 2 handful
  • tomato- 1 medium chopped
  • chilly- 3
  • ginger garlic paste- 2 tsp
  • coriander powder- 3 tsp
  • chilly powder- 1 tsp
  • turmeric powder- 1/2 tsp
  • garam masala powder- 1 tsp
  • coriander leaves
  • curry leaves- a stem
  • coconut oil- 3 tbsp
Preparation:
Heat oil in a wok. Add finely sliced onions. Saute well. add ginger garlic paste and green chillies. Saute well. Add tomatoes and cook till it turns mushy. Add the spice powders and cook till raw smell of powders disappear. add the chicken and salt and mix well. Do not add water. Keep the flame in low. cover the top of the wok with foil and keep it closed with lid. Cook the chicken on low flame for about 30 minutes. Take care that it does not get burnt. Also the water required for chicken to cook will ooze out from chicken itself. This water should not escape so it is important to cover it with a foil. Also it is a way to lock the flavours. If worried about burning of the chicken, you can open the lid and saute once a while. Once finished, add the curry leaves and off the flame. Garnish with coriander leaves. Serve hot with appams, naan, chappti etc.

 
 

MANGO ICE CREAM




































Ingredients:
1 1/4 cup milk
2 tsp custard powder
1/2 cup condensed milk
1 1/2 cup mango pulp
1 cup cream lightly whipped
Preparation:
Boil 1 cup milk on medium low heat.
meanwhile, add custard powder to 1/4 milk.
Add this mixture to milk once it starts to boil stirring continously. Cook the custard until it is of coating consistency. Add condensed milk. Stir well. Cool.
Add mango pulp. Whip well.
Keep in the freezer until half set.
Once half set add cream, whip well and keep in the freezer until set. this will take about 6-7 hrs.
Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)
Sweet Celebration

COCONUT COOKIES


Ingredients:



























  • dessicated coconut- 1 cup
  • flour- 1 cup
  • egg- 1
  • sugar- 150 gms
  • butter- 150 gms
Preparation:
Beat butter and sugar using an electric beater. add egg and beat well. Add flour and dessicated coconut and knead like a dough. Cover the cookie dough using a plastic wrap and refrigerate for about 30 minutes. preheat the oven for about 150 C.
Make small balls out of cookie dough and place these balls a litle apart from each other. cook on medium heat for about 20-25 mins checking frequently so that cookies dont get burnt... Once baked cool them and serve.

Monday, 3 June 2013

CHICKEN CROQUETES














After so long, I'm posting another r ecipe... I know, I've been too lazy, not in cooking, but in posting them... Now this is one recipe which I made long back, but hesited to post because I was lazy to type the r ecipe....
Let me warn you this is not a good recipe for those who do not like cheese. this is snack so cheesy and moist inside and crisp outside... I and my family are fan of cheese and anything made of cheese... this snack is so tummy filling dat u can even have it as ur breakfast or dinner... all u need is any suitable dip or tomato ketchup to go with it...
Inredients:
  • unsalted butter- 50 gms
  • chopped onions- 1 medium sized or more if u want
  • green chillies- 1 tbs
  • coriander powder- 1/2 tsp
  • chilly powder- 1/2 tsp
  • cumin powder- 1/2 tsp
  • turmeric powder- 1/2 tsp
  • flour- 1/4 cup
  • milk- 1 cup
  • shredded chicken- 2 cups
  • grated cheese- 1 cup
  • salt- to taste
  • black pepper- to taste
  • eggs lightly beaten
  • bread crumbs
  • oil for frying
Preparation:
Heat butter in a pan, add onions, green chillies and spice powders. Cook on medium low heat stiring occasssionally. add flour, lower the heat, stir. add milk. cook till the mixture starts to boil and is slightly thicker than of coating consistency. Add salt, black pepper and cheese. Then add chicken. mix all the ingredients very well. Off the flame. Transfer the mixture to a bowl, cover with a plastic wrap and refrigerate for 2 hours.
divide the mixture into 12 portions and make 6 cm long croquettes.
Dip the croquettes into lightly beaten egg and then coat in bread crumbs.
Shallow fry in medium low heat till golden brown. serve hot with tomato ketchup.