Mango falooda with kesar rabri mousse

Hello every one !!Feels like it's been ages since I last updated the blog.With a three month long summer vacation to the school we decided to spend quality time with family(ies) back home.And that was a good decision to escape from the horrendous heat wave experienced here.After being welcomed to a war prone home(looked from every angle as if it was affected)and a home sick mind lingering with the very thoughts of my parents and the chaos of the city,this calmness is just hounding me.I decided to just go with the flow and give my self and my body the time to heal.Did I miss the blog? To the core!!! Not only did I miss blogging but the "me time" that I get to channelise my creativity through my lens. 

Strawberry cobbler

This month for the Muslim bloggers challenge we were assigned "cooking from the scrap book".I had missed the last months challenge due to illness.For the newbies who want to know about what MFB is please have a look at the previous challenges here and here.During the pre-Internet days when I landed in this oryxland(Qatar) television was the only source of knowledge available regarding cooking.Unlike now, where we have 24 hours food and travel channels there were only 2 Hindi cooking shows aired on Sundays and I would get glued to the television for that half an hour.

Sooji kheer|Semolina kheer

Kheer is one traditional Indian sweet that symbolizes emotions.Right from the child is born to his naming ceremony,his first feed of solid foods,school admission ,result day ,college admission ,graduation .....etc kheer is an eternal part of Indian celebrations.kheer is a form of expressing love to your beloved.During the 90's there were'nt much take away options and it was considered unhealthy to have the store bought sweets all the time.Hence kheer was the easiest option available, made and served.Generally kheer is made with rice but it can easily substituted with semolina or sooji for a quick version .Compared to rice kheer ,sooji/semolina kheer is much easier and quick to cook.except the cooling part every thing comes together in 20 minutes .So next time you are having impromptu guest don't worry this kheer will come to rescue and I guarantee you clean licked bowls.

Burmese Kyauk Kyaw | Vegan coconut jelly

Being a south Indian coconut has been an integral part of my growth.From relishing  the sweet coconut water and flesh straight from the tree to indulging into fresh coconut used in curries and desserts made from coconut milk life revolved round the coconut .Like a typical Andhra family the day at my maternal grandparents house would start with coconut chutney and would continue with the coconut saga .Three coconut trees surrounding the palatial house would fuel the family needs all round the year.

Thank fully one of the coconut trees have survived the encroachment by the expanding family till date.My grandmother (Nani) was an exceptionally good cook.Agar agar or china grass was in swing during 90 's in India.And when ever we kids pester her for any thing sweet she would come up with this coconut jelly made from agar agar .If coconut wasn't available then a simple jelly with milk and cardamom would suffice.Unlike the kids of this generation we enjoyed life in little things.While I was casually surfing pinterest I came to know that this jelly is also known as   Kyawk Kyaw/Chhow chhow in Burma.

Fruits basket|fruits shaped kaju katli

Who is gonna join me for some fruit picking?..Well I have some fall and winter fruits for you in my basket today.Strawberries,apples,pumpkins you name it and  I have it .Hahhah ...now let us end the drama and come to reality.Festivals and sweets are twined so strongly that when we speak of festivals automatically sweets steal the topic.

White chocolate cups with strawberry bavarian cream |How to make white chococlatecups and strawberry bavarian cream from scratch

Bavarian cream??Let me give you a insight into what it is.Bavarian cream is also known as Bavarios/Cremebavaroise.Bavarian cream is a dessert made from eggs,whipped cream,sugar,vanilla bean.It is usually served with a fruit sauce or fruit puree and can be used as a filling for cakes, donuts or pastries.

Jalebi pudding | How to use left over jalebis

My kids just love jalebi (Indian sweet).Hot ,crunchy, sweet jalebi can make any one go on knees. In winters because of moisture in the air jalebi looses its crunch and becomes soggy the other day .Kids refuse to touch the soggy jalebi .I just hate wasting food ,I cant trash the box of 1/2 kg jalebi ,just can't.So thought of transforming into a pudding.Exactly like we do for a bread pudding .

Lauki barfi |How to make lauki barfi from scratch |Bottle guard and milk fudge

Where am I? you must have been thinking where am I lost .Though The kids have started their school after winter break I am yet to come off my hibernation mode .Blame the season-chilled mornings or my schedule to stay in bed while the holidays .By the time I wake up it would be rush -hush hour to complete the daily chores and accomplish the kitchen target .Trying to get things back to normal ,In sha Allah very soon ......I think its enough of the blabbering and let us come to the point(post).

Checker board cake with chocolate ganache frosted with whipped coffee cream frosting |How to make checker board cake from scratch | Chocolate and vanilla cake baked from scratch and assembled to form a checker board cake

Amidst all the chaos and illness last week Hubby dear celebrated his ** birthday.A loving husband and a dotting father deserves an 'A ' class ,well crafted cake ,isn't it ?For me a home made-handcrafted cake is  the best way to express your love and gratitude to your loved ones- a labour of love .

Butter scothch bread pudding | bread pudding with butter scotch |How to make butter scotch bread pudding from scratch

Starting today I will be doing the guest post series ,where in some amazing blogger friends of mine would grace the blog with their delectable's. Blogging undoubtedly has opened up a lot of avenues and blessed with some amazing friends from the blogosphere who share the same passion "food".We chat about food,props ,apps and many more.Alhamdulillah we have become a virtual family.So here I present you the logo for guest post series.....

Egg rasmalai - My second guest post for Yummy food | Joy From Fasting To Feasting - VIII ,Global Ramadaan event

   

Ramadan Mubarak .....Alhamdulillah today is 8 day of fasting.
Today's post is a guest post for Lubna Karim of Yummy food .I was on cloud nine when Lubna had invited me for her global Ramadan event  - Joy From Fasting to Feasting VIII , where food  bloggers from around the world share the importance of Ramadan in their lives ,recipes that are close to their heart or family recipes .In terms of blogging you can call it a virtual potluck .

Salted caramel cheese cake cups | Cheese cake served with salted caramel | Baking partners June cahallenge

Baking partners challenge for the month of June was suggested  by Tamy of savoury kitchen table. Two recipes were  suggested ,but I went with the second one which is the salted caramel cheese cake cups.This was the first time that I had tried my hands on salted caramel and it was totally yummy .Thank you Swathi and Tamy for a  wonderful recipe .It was total fun making it . The actual recipe suggested baking in individual ramekins but I had baked in a baking dish ,cut it after cooling and served it .You can do it either ways .

Mango shrikhand | Aamarakhand | Hung curd with mango puree | Summer special | mango special | kids friendly

Mango Shrikhand or Amrakhand  is one of the easiest  and healthiest dessert option .Shrikhand is an Indian sweet dish made of strained yogurt. It is one of the main desserts in Gujarati cuisine and Maharashtrian cuisine. Preparation of this dish is very simple but it takes some time to process yogurt properly.

To prepare shrikhand, yogurt is tied in a cotton cloth and left under pressure to drain.The strained yogurt, referred to as "Chakka", and sugar are mixed thoroughly in a deep bowl.Cardamom, saffron, and any other flavors are then added and mixed. It is then left in the refrigerator for the sugar to dissolve. The dish is served chilled.

Strawberry trifle | Sponge cake layered with strawberry whipped cream | party special | kids friendly

Have you been guessing what had been the fate of  sponge cake (click the link  for the recipe ) in the last post???.Here it is.... it found its way to happily be transformed to a humble ,luscious strawberry trifle.

Trifle is an English dessert dish made from thick (or often solidified) custard, diced fruit interwoven with sponge fingers or more delicate sponge cake thin layer and/or fruit juice/syrup (fruit trifle) and almost always topped with whipped cream. The fruit and soft sponge layer (or soaked as otherwise dry savoiardi (ladyfingers)) are suspended in fruit-flavoured jelly. These ingredients are usually arranged to produce three or four layers. (source :wikipedia).

Fruit tart | Delicious melt in the mouth tart| Filled with creamy custard | Garnished with strawberries and kiwi

Though me and my family are not the folks with a sweet tooth ,but we definitely believe in occasional indulgence .My kids get bored of regular sweets ,always they demand for some thing new ,a variety .And I think I must be thank full to them ,because of the habit of theirs I constantly search and try for some thing new (recipes).

Fruit tarts are common in this part of the world where I live ,a flaky buttery crust filled with cream and fruits is definitely a foodies treat .My princess had this recently at the food festival organised in her school and she recommended that I should try this at home .These tarts can be filled with any thing of your choice from sweet to savoury ...any thing ,its an individuals personal choice .But here I preferred it to be a sweet filling of home made thick custard .Regular Fruit tarts are generally filled with pastry creme ,made of eggs and vanilla bean .I chose it to be custard since my princess doesn't like eggs .So get ready to devour this delicious beauties .....

Gajar ka halwa /carrot halwa

I think gajar ka halwa / carrot halwa needs no introduction for us (Indians ). But still for my friends(other than Indians) who don't know about this ,This is a dessert made with grated carrots and khoya(milk reduction) and tempered with generous amount of ghee !!!(yes you read it right )and dry fruits . 

It is the most sought after dessert after kheer .You can find this dessert adorning the dining tables especially during winters when the red carrot which is an Indian variety of carrot is found in abundance .It(red carrot) is believed to be more nutritious and provides warmth to the body than the regular carrot .

When I was on my grocery shopping found these red carrots and grasped it with the intention of making halwa and Alhamdulillah it came into effect (thanks to the pestering of my kids )other wise these days I have been so lethargic to whip up even simple things !!!!may be its the weather that's making me feel drowsy ....):  .This time I have tried it with instant mawa (khoya).....do check it out .

Lets start cooking ...................

Choco-paneer truffles

As soon as you as you read the name of the recipe you might be thinking Paneer(cottage cheese) and truffles!!!!.We all have tasted various savoury variations of paneer ,but this time I wanted to have some thing different may be this is the effect of watching master chef .....:)

My kids love truffles ,I think every one loves truffles ,the smooth melt in the mouth truffles are hard to resist with one .S was saying "Mom you haven't made truffles since long time ,please mom, make some this weekend."If a pickey eater demands some thing ,then  the demand must be met immediately right!!  ....right .

Since last week they had been on sweets in some or the other way .As they are in the exam mode I wanted some thing healthy and nourishing and they should never miss the taste of truffles ..:).After thinking of so many variations  ,finally jumped to the conclusion that this time I am going to try with paneer .This idea was inspired by the show band -baaja-buffet on food food channel.Paneer with nuts was served with chocolate fondue to the baaratis on the menu .

For this recipe home made paneer(cottage cheese) works better in fact I must say best ,As we have to incorporate the nuts in it ,store bought paneer is highly not recommended  in it .It stayed well in the fridge for 5 days may be it would stay more.... but it was clean bowled .I did not reveal the contents of the truffle  ,and kept them guessing ....Every one mistook it to chocolate .....!!!!

So go ahead and make the truffle with a Desi twist .............

Neujarhrs pretzel

An another new year , the first month of the year ....it seems it was 2 days prior that this month has started ,but actually its mid Jan ...phew!!!the days are passing by.... as a blink of an eye.For this months baking partners challenge  we were suggested 2 recipes by Swetha of Tasty curry leaf .

One was a pizza and the other one was this Neujarhs pretzal.I went with the second one as I was very keen to try the shape and the  smell of bread, baking in the oven drives me more crazy towards it  .

These  are a speciality across Europe especially Germany. They are supposed to bring Good Luck and Prosperity if consumed at midnight or before breakfast on New Year’s Day.

There are several stories behind the origin of these and also pretzel is the universal bakers emblem. Its neither sweet as cake nor plain as bread. What makes the New Years Pretzel separate from other breads is the icing and decoration with candied cherries and nuts.It is a simple recipe as of bread but the hero of this recipe is the shape .....

My kids loved the shape of the pretzel so much that S started asking me the shape and was keen to try it with her play dough .

I have quartered the given recipe to suit to my needs,you can double the recipe .I have avoided the icing part as my kids had severe cough ,you can go with it .

Now over to the recipe .....

Rice pudding pie

Besides being a hard core foodie ,I hate wasting food .During course of my trial and error sessions in the kitchen lab ,at times I end up with a dish that is not even nearer to the original one in taste wise or look wise ,then I have to put to use my foodie knowledge to recreate a novelty which will be a sure shot crowd pleaser .Very rarely my trials(read ....failure!) grace the sink or bin and that too with a heavy..... heart :).

The motto behind the birth of this recipe too  is the same "please do not waste food " .Had some left over    badam kheer  which was to be used and some cookies from a local bakery which my kids refused to even taste !!!.so I had put  my baking skills to test to mix n match an Indian delicacy with an English classic biscuit and I finally ended with this out come .

Hubby was really impressed with the novelty and the kids were spell bound with the treat ........Just to play with the kids I had given them 3 chances to guess the ingredients and to my surprise  no one could get it .

If you are having some left over kheer or want to try some thing different then give it a try .

The recipe follows .......

INGREDIENTS 

• 400 gms rice pudding 
• 2 tbsp+ 2 tbsp butter  
• 1 egg
• 2 tbsp sugar (optional )
• 1 tsp vanilla essence 
• 15- 20 cookies /digestive biscuits

METHOD

1. In a sauce pan take rice pudding add 2 tbsp butter and put it in the flame .
2. Beat eggs and add to the pudding .stir it swiftly until well incorporated .
3. Cook it until done , add vanilla essence and set aside 
4. Mean while in a processor or a blender crush the cookies and add the remaining 2 tbsp butter and blend it .
5. The mixture should resemble like wet sand .
6. Take  tart mould , put this cookie mixture and press with you fingers to make an even crust.
7. Add the rice pudding to the tart base and level with a palette knife  or a spoon .
8. Preheat the oven at 175 c and bake for 15 -20 mints .
9. Allow it to cool for 1/2 an hour in the moulds and slowly remove it by loosing the edges .
10. Serve warm with a cup of coffee or tea. 

................................happy cooking 

NOTES

1. If you are using freshly made kheer then allow it to cool before using
2. Your kheer should not be runny ,if it is so then cook it until it comes nearer like a medhu vada batter .
3. Do not over bake as crust  tends to become harder . 

Linking this to Remya's event

Custard trifle

Starting this year on a sweet note, Insha Allah this year too brings a lot of happiness and good health for all of us . Last year especially the last quarter has ended so swiftly as if it was in a span of  eye blink ,particularly after taking up to blogging I hardly have any spare time to idle way -but I am thoroughly enjoying every aspect of blogging ,new friends, new techniques of photography  and above all my fear of writing has taken a back seat and all thanks to this journey of blogging  .

Though I have nailed a lot much of  blunders , phobias, but still a long .........way to go .Insha Allah this year too will try to share more recipes with you all .Coming to today's recipes this dessert is a family favourite ,and a hit among my guests. 

when my sister was going through my blog she couldn't find this dessert ,then she told me "Appi, how could this happen?  I was just listening to her with a blank face with no clue about the blunder I had committed !!! I hurriedly  asked why?... what happened ?what have I done ?Then in a laughing tone she replies  "your blog doesn't have your signature dish ,custard trifle ".Just chill... yaar " why are you so tensed "?.   Phew!!!!! sighed relief .Appi "I was thinking of trying this dessert and I was searching your blog and could find it ....so reminded you"

Here's how this recipe came to the blog.Its one of the make ahead desserts which I prefer when catering to the guests ,do try it .

 And now .....over to the recipe  

INGREDIENTS

• 1 Lt milk( full cream)
• 7 tbsp custard powder 
• 1 cup water
• 9 tbsp sugar
• 1 jelly packet(85 gms)
• 1 pound cake (455gms)
• 1 tin fruit cocktail (425gms)

METHOD

1. Boil milk in a sauce pan .bring it to rolling boil,and add sugar  .
2. Mix custard powder  in 1 cup of cold water  and stir it till no lumps are seen .
3. Mean while in a rectangular dish assemble the pieces of cake .
4. Make jelly as per the instructions on the packet  .
5. Pour hot jelly over the cake pieces .
6. Spread pieces of tinned fruit over the cake -jelly.
7. Add custard mix to milk  and stir it swiftly so that no lumps are formed .
8. Give it a boil and pour it over the cake - jelly .
9. Garnish with fruits and cling wrap it .
10. Allow it to set in refrigerator for atleast 8 hrs ,over night is preferred .
11. Serve chilled .

NOTES

1. Custard should be of thick consistency ,I use Greens custard powder .
2. Be quick while adding custard ,as it tends to thicken fast .
3. I use vanilla or orange pound cake .
4. Can halve the recipe and serve in individual glasses too.

Linking this to   Babis first event give away