Baked Vanilla Yogurt with Strawberry Coulis - Project Lavonne

Very simple dessert.....blend of  yogurt, milkmaid and cream and vanilla baked in a water bath and served with strawberry coulis.

It tasted like dense vanilla shrikhand......out of 5 dishes that I learnt at Lavonne, I have to say this was my least favorite......but my family enjoyed it.........maybe I prefer lighter desserts like Vanilla Panna cotta.

Recipe for Strawberry coulis

• 1 cup Strawberries, chopped
• 1/2 cup Sugar
• 1 tbsp lemon juice

Cook the strawberries with sugar and lemon juice, bring to a boil. Serve as it is when cooled or puree in a blender, strain , cool and serve.Can be stored in a sealed container up to a week in refrigerator.   

Baklava Roll - Cheat version

I told you....one more Middle eastern sweet dish to forget the violent story....and come on....Middle eastern theme and no Baklava...that is a crime.

Its a very well know fact that Baklava is made using Phyllo sheets.....and strictly phyllo sheets  and nothing what so ever can replace that......phyllo sheets in Bangalore (close to impossible).......making phyllo sheets at home (IMPOSSIBLE...at least for someone as lazy as me).....That is exactly why I cheated.....spring roll sheets (I know....1 spring roll sheet is equal 3 phyllo sheets).....but I had to try and I just loved it.....any person who is not familiar with baklava will love this one.....but....if a Middle Eastern walks in....I am running out the door before I get smacked in the face for having the audacity to use spring roll sheets instead for phyllo sheets ....but believe me.....I think this is the closest substitute for phyllo sheets, you certainly won't be disappointed...please do try it out......awesome sweet treat. 

Recipe from here

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Ingredients

• 12 Spring roll sheets or phyllo sheets
• 1/3 cup Almond ,coarsely ground
• 1/3 cup Walnuts or cashew nut ,coarsely ground
• 1/4 cup Coconut powder
• 1/4 cup Castor Sugar
• 1/2 cup melted Butter
• 1 tsp cardamom powder

For Syrup

• 1 cup Sugar
• 1/2 cup Water
• 1 tsp Lemon Juice
• 1 tsp Rose water (optional)

Method

1. Mix ground almond ,walnuts or cashew,coconut powder,castor sugar and cardamom powder in a small bowl and set aside.
2. Take two spring roll sheets and join the edges so that you have one long sheet.Butter the entire sheet using a brush. 
3. Sprinkle a tablespoon of ground nuts on the short side of the sheet and roll once,apply butter on the rolled part of the sheet.Roll again and apply butter,now sprinkle another tablespoon of ground nuts and roll, each time you roll keep applying butter on the rolled part of the sheet.
4. Place the roll in a square 8 inch baking pan, continue the same procedure with rest of the rolls.Using a sharp knife cut the rolls in 18 equal size rolls.
5. Bake the rolls in a preheated oven at 180 degree C for 30 minutes or till the roll is crispy and brown.
6. Meanwhile prepare sugar syrup. Combine sugar and water in a vessel and cook till you get one thread consistency.Add lemon juice to stop the syrup from crystallizing.Now add rose water.
7. Pour the hot syrup over the baked rolls ans let it stand for few minutes.
8. Garnish with pistachios. 

Umm Ali

Umm Ali or Om Ali is a very simple rustic Middle Eastern (Egypt) dessert which is more or less similar to bread butter pudding.......which has a pretty violent story behind it....This was supposedly made to celebrate the death of Om Ali (who was beaten to death with slippers by her own handmaids)......keeping all the violence aside........Umm Ali is a very yummy buttery dessert......have to make one more Middle eastern sweet dish which does not have a violent past (wait for my next post)

The original recipe asks for cooked puff pastry sheets....but....making puff pastry at home....no way....... I have used croissants (got the idea from Titli Nihaan)....after all croissants are nicely shaped cooked puffed pastry...Right...

Recipe Source:Titli's busy kitchen

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Ingredients

• 4 large Croissants 
• 800 ml Milk
• 1/2 cup Almonds ,roughly chopped
• 1/2 cup Raisins
• 1/2 cup unsalted Pistachios, roughly chopped
• 170 grams Sugar
• 1/4 cup grated Coconut
• 1/2 cup Cream
• 1tsp Cinnamon powder
• Brown sugar to sprinkle on top

Method

1. Mix almonds,pistachios, raisins and 2tbps sugar in a big bowl. Break the croissants into pieces and add to the bowl with nuts and raisins, mix well and transfer into a oven proof dish.
2. Add 8 tbsp sugar to the milk and bring to boil.Pour hot milk over the croissants and let it stand for few minutes to soak up the milk.
3. Add remaining sugar to the cream and pour on top of the milk soaked croissants to form the top layer.
4. Sprinkle cinnamon powder and brown sugar on top.
5. Baked in a preheated oven at 180 degree C for 20 minutes or till the top browns.
6. Top with chopped pistachios.
7. Serve warm or cold.

Cashew Macaroons for Anna

Cashew macaroons from Mangalore bakeries have always been my brothers favorite for a very long time....When I was a kid I could never pronounce 'macaroon'......I used to call them 'McEnroe'(yup the famous angry tennis player).

I will be seeing my brother after a year today.....and these are for him.....Welcome Anna......I hope you enjoy these McEnroe's.

Ingredients

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• 60 grams Egg white (2 eggs), room temperature 
• 130 grams fine Powdered sugar or super fine Caster sugar 
• 1 tsp Vanilla Essence
• 60 grams Cashew-nuts , chopped

Method

1. Take a super clean dry bowl (I mean it...super clean,not even a drop of  water), add in the egg white...just the white(I mean it...not a drop of yolk). Keep an electric beater ready,the blades/whips have to be super clean and dry (you know I mean it) .
2. Preheat oven at 100 degree C, line a baking sheet with parchment paper.
3. Beat the egg whites on high speed for 2 minutes, gradually add in the super fine sugar 1 tbsp at a time till all the sugar  are incorporated .Beat for 10 more minutes or till smooth and glossy and stiff peaks are formed.Add vanilla essence and beat.
4. Slowly add the chopped cashewnuts(reserve little to sprinkle on top) and fold slowly and carefully with a spatula.
5. Using a spoon or in my case a cookie scoop ,drop the batter on the prepared baking sheet.Sprinkle cashew on top and bake.Believe me it took 1hr and 30 minutes to bake these macaroons,maybe because they were big,just keep and eye on them.You will see liquid oozing out while baking,but thats fine,it will crystallize and few may ever crack....but they will still taste great.
6. Remove from oven and let it cool completely ,store in air tight container.

Spiked Pina Colada Cake - Happy B'day Anna

My brother is a man of very few words........So I have just one word for him......

'RESPECT'

Recipe Source: Humming bird bakery  Cake days

Ingredients
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For sponge

• 100ml White rum
• 4 slices Pineapple
• 40g unsalted Butter, softened
• 1 1/2 tsp Baking powder
• 120g All purpose flour
• 1/4 tsp Salt
• 1 Egg
• 120 ml Coconut Milk
• 1 tsp Vanilla essence

For Frosting

• 80g unsalted Butter , softened
• 250g Icing sugar
• 4tsp White rum
• 4 tsp Coconut Milk
• 4 slices Pineapple for decoration
• 4 tbsp Caramelized coconut for decoration

Method

1. Grease a 6 inch pan,line with parchment paper and set aside.
2. Pour rum into a small saucepan,add 30g sugar,place the saucepan on medium flame and bring to boil, let the liquid reduce to half .Cut the pineapple into bits and soak it in the reduced rum for 30 minutes.
3. Preheat oven at 170 degree C.
4. In a large bowl combine butter,140g sugar, flour,baking powder and salt.Using an electric beater beat on low speed till the mixture looks like crumbs.
5. In a small jar combine the wet ingredients - egg, coconut milk and vanilla essence, whisk with a fork and mix well.
6. Pour the the wet ingredients into the dry ingredients,beat at low speed and increase the speed once all the ingredients are well combined.
7. Remove the pineapple from the rum (squeeze out the excess liquid), sprinkle the pineapple bits on the greased pan.Pour the batter on the pineapple bits and bake for 25 to 30 minutes or till the cake is done.
8. Remove from the oven and let the cake cool down for 10 minutes before removing it from the pan and transferring on to a wire rack.Let the cake cool down completely.
9. Prepare frosting :- Beat butter and icing sugar till they resemble sand like consistency,in a small glass combine rum and coconut milk, pour this into the butter and icing sugar mixture and beat till light and fluffy.
10. Assemble the cake :-Place the cake on a serving dish , soak with the reduced rum and frost the cake.Decorate with pineapple bits and caramelized coconut. 

Slutty Brownies - Happy Birthday Devs

Someone once said "You can kid the world, but not your sister"

Wish you a very happy birthday Devina.......miss you EVERYDAY....

No.....I did not come up with that name, I was wondering why it is called slutty brownies.....I would actually name them 'Threesome Brownies"......and before you guys start thinking ...."Gosh!!!this Cherie has one dirty mind"....NO....you are wrong....when I say "Threesome".....I mean....Oreo biscuits sandwiched between Brownie and Chocolate chip cookies.... doesn't that make it awesome THREESOME.....and also a perfect name for us three sisters....Devina is the soft heart Brownie......Neetu who seems hard from outside but is actually soft like a cookie inside......and Iam the poor Oreo biscuit in the middle who has been sandwiched by these girls and I have nowhere to go......but together we make an awesome threesome combination.

Recipe source : Whats Gaby Cooking
Ingredients
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for the brownie

• 140 grams unsalted Butter (10 tbsp)
• 1 1/4 cup Sugar
• 3/4 cup Cocoa powder
• 2 large Eggs
• 2 tsp Vanilla extract
• 1/2 tsp salt
• 1/2 cup All purpose flour

for Oreo layer

• 25 Oreo cream biscuits

for chocolate chip cookies layer

• 113 grams unsalted Butter ,softened (1/2 cup)
• 1/4 cup Brown sugar
• 3/4 cup White sugar
• 1 Egg
• 1 1/4 tsp Vanilla extract
• 1 1/4 cup All purpose flour
• 1/2 tsp baking powder
• 1/2 tsp Baking soda
• 1/2 tsp salt
• 1 cup semi sweet Chocolate chips

Method

• Line a 9 inch square baking tray  with aluminium foil with 3 inch foil sticking out from either sides (this helps in lifting out the brownies from the tray. Set aside.
• Prepare brownie batter : Take melted butter in a bowl and toss in sugar and cocoa powder ,mix well till combined with a whisk, now add the eggs and vanilla extract and whisk well. Now add flour and salt and whisk till you have a smooth thick batter.Set aside.
• Pre heat the oven at 180 degree c
• Prepare the cookie dough:  Take the softened butter in a bowl and add in the brown and white sugar, using an electric beater ,beat this till soft and fluffy. Add egg and vanilla extract and beat till well combined and scrape down the sides and beat again.
• In a bowl sift together flour,salt,baking powder and baking soda and add this to the butter mixture and beat on low speed till all the ingredients are well combine and you are left with a soft dough.Now toss in the chocolate chips and mix with a spatula.
• Assemble : Place the cookie dough on the prepared tray and spread out evenly.Place the oreo biscuits on the cookie dough closely.Now pour the brownie batter on the oreo biscuits and spread evenly.
• Bake in pre heated oven for 30 to 35 minutes or till the brownie is done.
• Let the brownie cool down completely before cutting into squares.
• Serve warm with vanilla ice cream.

Strawberry Cheesecake

Iam so fed up saying "this is one of my favorite desserts"...for every dessert I post....So lets get one thing  straight....I am absolutely crazzy and in love with DESSERTS......so from now, I am not going to use the sentence "this is one of my favorite desserts".....coz now you know....and I cannot help it.....its in the genes....the whole family loves desserts...I am not sure how our 'Dessert loving gene' has passed on to our maid Kamala.....coz she loves desserts too....and actually ate a big chunk of this cheesecake.....we all kept wondering where the last piece  disappeared .

Ingredients
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for base

• 25 Marie Biscuits
• 113 g Butter, melted

for Cheesecake - Recipe Adapted from - Deeba Rajpals Passionate about Baking

• 800 ml Yogurt
• 1/2 cup Strawberry crush
• 200 ml Cream (I used Amul trtra pack)
• 1/2 cup Icing Sugar
• 11/2 tbsp gelatin
• 1/4 cup Cold Milk 

• Whipped Cream (optional)
• Fresh Strawberries 

Method

1. Hang the curds in a muslin cloth overnight in refrigerator.
2. Crush marie biscuits in a blender or ziploc bag. Mix with melted butter.Transfer into an 8 inch spring form or pie pan and press the mixture firmly with your hand or back of a spoon or ramekin, extend the base to the sides of the pan. Set in the freezer till further use.
3. Sprinkle gelatin over 1/4 cup cold milk and place in a vessel with hot water till the liquid is clear and all the gelatin is dissolved.
4. Whip the 200ml cream till medium soft peaks are formed and place in the refrigerator till further use. 
5. In a blender or using a hand whisk, blend together the hung curd, strawberry crush and icing sugar till smooth and add in the gelatin liquid and blend well.Now fold in the whipped cream.
6. Pour the cheesecake mixture into the prepared biscuit base and spread evenly.
7. Place in the refrigerator for 4 to 6 hours or overnight till the cheesecake sets.
8. Served with fresh strawberries and whipped cream.

Strawberry Custard Trifle - Happy B'day "Hello Doctor"

I believe everyone needs some kind of craziness in their life.....well......my craziness is my gorgeous baby sister Neetu who turns 20 today.....she is my sometimes  'loner sis'..... 'totally zoned out sis'.....' Poser sis'.... 'zombie sis'..... 'repeat the same clothes over and over again sis'.... 'Hugh Jackmans wife sis'........'CHONKS sis'......'My granny sis'.... 'Singing "hello doctor..dil ki chori ho gayi" in middle of the night sis'.....but most of the time 'Crazzzzy sis'.....and I am totally in love with her.

                                                   Wish you a very Happy Birthday Neetu

Neetu goes totally crazy when she sees strawberries....this one is for you Neets......I am glad you are in my life to drive me crazzzyyyy.....keep posing ....and dreaming......and zoning out....you are one in a billion....

Ingredients

• 1 packet Strawberry Jelly
• 20 Strawberries, chopped
• 100 grams Pound cake/sponge cake (I used store bought)
• 500ml Milk
• 6tbsp Sugar
• 1 tbsp Butter (optional)
• 4 tbsp Custard powder
• few strawberries for garnish
• 2 Bananas,sliced (optional)

Method

1. Take individual glasses or one single 8 inch dish.Place the chopped strawberries in the bottom.Set aside.
2. Prepare jelly by following the instructions on the pack and pour on top of the strawberries.let the jelly set in the refrigerator for 20 minutes.
3. Prepare custard. Take 150ml or cold or room temperature milk in a bowl and mix in the custard powder,set aside. Pour the remaining milk into a sauce pan,add sugar and mix.Bring the milk to boil and gradually add the custard mix,keep stirring till the custard thickens (use less custard powder if you don't like thick custard) 
4. Let the custard cool down.
5. Remove the set jelly from the refrigerator and put a layer of crumbled cake and pour the custard on top.Set in the refrigerator for 2 hours.
6. Garnish with fresh strawberries.
7. Before serving add in some chopped banana into the custard ,I just love the combination.

Honey Fried Noodles with Ice cream

I am a regular visitor of Mainland China, not coz I am crazy about the place...its just that my family refuses to eat elsewhere ...we are such regular customers that each time we visit Mainland China,they are so happy to see us that they give us complimentary Honey fried noodles for dessert......according to their menu card  they charge 170 Rs for one single portion.....and they give that free....can you believe it......I felt so special......little did I know then that the actual price would roughly come up to Rs 25(including ice cream).....and I also got to know that almost all the customers get complimentary Honey fried noodles....I do not feel special anymore.

Honey fried noodles is my dads favorite dessert and you can make it in less than 15 minutes..... definitely a must try simple recipe. and spring roll sheets work best (Thank you Nalini aunty for the tip),you can also use fried noodles.


Ingredients (for one portion of honey fried noodles)
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• 5 Spring roll sheets
• 3 tbsp Sugar
• 2 tsp water
• 3 tbsp honey
• 1 tsp Sesame seeds , lightly toasted or toasted Almonds
• Oil to deep fry
• Vanilla Ice cream

Method

1. Thaw the frozen spring roll sheets for 15 minutes and cut into medium thin strips.
2. Deep fry the spring roll strips in hot oil till it turns light golden brown.Remove from oil and place on kitchen towel to remove excess oil.keep this aside.(you can fry the strips ahead of serving time and store in airtight container)
3. Prepare the honey syrup few minutes before serving.Place a small saucepan on medium flame,add sugar and water and cook till the sugar melts.Now add honey and mix.Take off the flame and keep the syrup warm.
4. Just before serving toss the fried noodles in required amount of honey syrup.Transfer onto a serving plate and sprinkle toasted sesame seeds on the honey fried noodles and serve with vanilla ice cream.

Filter Coffee Panna Cotta

I know......the name is totally off......I wanted to make this ever since I saw it on Passionate about baking... Deeba Rajpal made Bru Coffee Panna cotta......but how can I make instant cofffee panna cotta when I get a lifetime free supply of amazing coffee beans from a coffee estate in Chikamagalur.....hence the name 'Filter coffee Panna Cotta'........it sounds so much like.... ...Italy meets South India

Ingredients

Recipe Source : Deeba Rajpal's Passionate about Baking

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• 600ml Cream (I used Amul)
• 60ml Coffee decoction or 1 1/2 tbsp instant coffee powder
• 100 g Sugar (adjust to taste)
• 1.5 tsp Gelatin
• 2 tbsp Cold Water

Method

1. Sprinkle gelatin in 2tbsp cold water and let it stand for few minutes.
2. Transfer cream into a thick bottom vessel, add the coffee decoction and sugar into the cream and mix well.Place on medium low flame and heat the cream, do not let it boil.
3. Add few tablespoons of the hot coffee cream into the soaking gelatin and mix well.Add this into the remaining coffee cream and mix till well combined.Pass this through a sieve.
4. Transfer the coffee cream into a vessel or individual glasses or ramekins.
5. Let this set in the refrigerator of 5 to 6 hours or overnight.

* If using instant coffee powder,mix it in 2 tbsp cream till the granules have dissolved and add to the remaining cream before heating it.

Happy 1st Birthday Alana - Love you

Happy Birthday Alana

Took two months break from blogging......and what better way to get back .....my nieces first birthday cake....sending a virtual cake for my lovely Alana, wish we could be there with you....can't wait to hold you and Rini can't wait to play 'Big Sister'......miss you and love you

Love : Ajja.....Doda....Mimi......Mama and ....Rini

Okay.....down with the ugly truth.....this is my first and LAST fondant cake......for months I have been planning for this cake....wanted to make a cute pink and blue fondant cake for my princess Alana.....something very special for my special niece......hmmmmm problem.......my knowledge on fondant was close to 'ZERO'....but  I had to give it a shot.....Baking the cake was.....Cakewalk ......but  when I got down to working with the fondant......like seriously....I rather bake 100 simple cakes....I was so exhausted in the end....I seriously have no patience to type the recipe....but I made my Eggless chocolate cake....you can also use ready-made cake mix and simple buttercream icing to frost the cake..... and you want any tips on fondant.....please don't ask me :).......I rather stick to my simple looking ...warm....homely cakes......(maybe that's just my excuse for not having a creative gene in me :) 

Yellow butter cake with Chocolate butter cream icing - Happy birthday Dad

                                   Again......planned to write 1000 words....but this is all I could come up with...

Dad you are my hero........Happy Birthday

Recipe Source:Smitten Kitchen

Ingredients
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For Cake

• 480grams Cake Flour (4 cups + 2 tbsp)
• 2tsp Baking powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 225grams unsalted butter (softened)
• 400grams Sugar (2 cups)
• 2 tsp Vanilla extract
• 4 large Eggs (room temperature)
• 2 cups Butter milk

For Butter cream icing

• 225grams unsalted Butter (softened)
• 188grams Icing sugar
• 1 1/2 cup Dark Chocolate (melted and cooled slightly)

Method

1. Make cake flour : Once you measure plain flour remove 8 tbsp  and replace with 8 tbsp Cornflour. Sift 3 times.Cake flour is ready.
2. Buttermilk substitute : add 2 tbsp vinegar to 2 cups of milk,let it stand for 5 to 10 minutes,use this for cake batter.
3. Preheat oven to 180 degree C.Line two 9 inch baking pan with baking paper and grease the sides.Set this aside.
4. Sift all the dry ingredients cake flour,baking powder, baking soda and salt into a bowl and set aside.
5. In a large(when I say large I mean really large,coz you are gonna have crazy batter)bowl beat butter and sugar till light,fluffy and pale, add vanilla extract and mix, now add one egg at and time and beat after each addition and keep scraping down the sides.Beat on low speed and add in the buttermilk,add this point the batter will look curdles.
6. Add in the dry ingredients in three batches, beating after each addition till all the dry ingredients are well incorporated and you are left with a smooth batter.
7. Divide the batter equally among the greased cake pan.
8. Pop it in the oven and bake for 35 to 40 minutes or when a toothpick inserted it comes out clean.
9. Cool the cake in the pan for 10minutes and transfer onto a wire rack and cool completely for one hour.
10. Meanwhile prepare the butter cream icing, in a bowl beat butter and sugar till light,fluffy and pale,add in the melted chocolate and beat till well combines and smooth.
11. Assemble the cake, place one cake on a cake tray or plate ,top with 1/4th of the butter cream icing and spread with a spatula evenly.Place the second cake on top and spread the remaining frosting on the cake.

Cherry Clafoutis

Anyone who watches Masterchef would have come across this dish,I have seen quite a few contestants creating Cherry Clafoutis.....recent one being Fillipo and I remember the judges saying that it tasted like sweet cherry omelette.....well that is exactly what I ended up with in my first attempt of making Cherry Clafoutis....I did not enjoy it and was wondering whats so great about this dish with a fancy French name and I was also very glad that I was smart enough to have halved the recipe....I was so surprised that my granny enjoyed it...in fact she was asking if there was more...then I thought....maybe its just my palette that is so used to having chocolate....and maybe this dish failed to hit the right chord for me....so I decided to give it a try again...this time I made few changes ....increased the level of sweetness and baked for lesser time(coz I definitely did not want to end up with cherry omlette).....my mom,dad,daughter, granny and my maid enjoyed Cherry Clafoutis......but I did not ........damn those chocolates. 

So I think maybe its just me....coz Cherry Clafoutis is famous French breakfast dish...so Iam assuming there must be something really unique about it....but its just not for me I guess.....maybe it is for you...you like it ...great......if you don't .....please do not grill me :)

Recipe source:Joy of baking
Ingredients
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for batter

• 1/2 cup All purpose flour (65grams)
• 1/4 tsp Salt
• 2 large Eggs
• 5 tbsp Sugar 
• 3/4 ml Milk (180ml)
• 1 tbsp Melted butter
• 1/2 tsp Vanilla extract

For Cherries

• 350gram Fresh cherries ,pitted
• 1 tbsp unsalted Butter
• 2 tbsp Sugar

Method

1. Preheat oven to 210 degree C.Keep a 9 inch oven proof dish or in my case 4 ramekins ready.
2. In a food processor (or use electric beater or hand whisk) add flour,eggs,salt,sugar,milk,butter and vanilla extract.Process for a minute till you get a smooth batter.Let it rest for few minutes while you prepare the cherries.
3. In a saucepan melt butter, add cherries to the bubbling butter and cook till the cherries have softened and are coated with butter.Now sprinkle sugar and cook till sugar dissolves and turns into syrup.Pour the cherries into the baking dish or ramekins.Pour the prepared batter over the cherries.Bake for 18 to 20 minutes or until just set and the clafoutis is puffed.( my clafoutis took 14 minutes to bake completely)
4. Do not open the door until the end of baking time there are chances the clafoutis will collapse.
5. Dust some icing sugar on top and serve immediately.

Pots de Creme au Chocolat - Baked Chocolate Custard

Have you ever fallen in love........with a dish.......when I say love I do not mean....'feeling weak in the knees' love......or having an 'organism' love...neither 'getting turned on' love.......nor 'sinful love'......I am talking about just 'Pure Love'.......from the heart love.......coz believe me this is that dish......LOVE.

I know I am in love with a dish ....when ...'ME'...known for my laziness.....actually gets up middle of the night,walks down two floors...in pitch darkness...into the kitchen.....all the while praying that there is no ghost following me....open my refrigerator....just to steal a bite.....yes.....that is when I know I am in LOVE....from the heart PURE LOVE. 

Creme au Chocolat is like heaven for a dessert lovers and perfect for couples in love......or maybe for my sisters and me who are in love with chocolate.There is no way anyone can hate this dessert......spread some LOVE.....make some Creme au Chocolat.....oooooo...I can dance 

Recipe Source - William - Sonoma

Ingredients

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• 1 cup Cream
• 85 to 90 grams good quality Dark Chocolate (40% Cocoa)
• 3 Egg yolks (room temperature)
• 2tbsp Sugar
• 2 tsp Vanilla Extract
• 1tbsp Rum (optional)

Method

1. Preheat oven to 160 degree C. Keep ready a pot of boiling water and baking pan big enough to accommodate 4 normal size ramekins for water bath.
2. Place the chopped chocolate or chocolate chips in a bowl.
3. Meanwhile heat cream in a small saucepan over low heat.Once small bubbles start forming in the sides ,take off the heat (do not boil the cream) and pour the cream on the chocolate and let it stand for a minute till the chocolate melts.Mix well and set aside to cool down slightly.
4. In another bowl beat egg yolks and sugar using a hand held electric beater till it turns pale yellow,light and thick and should fall from the whisk like lazy ribbons, slowly add in the warm chocolate and cream mixture into the egg mixture(Yo need to be careful here,make sure the chocolate cream mixture is warm or you might end up with scrambled eggs-not a pretty sight) ,add vanilla extract and rum and mix well till well combined.
5. Place the 4 ramekins in the baking pan and equally divide the chocolate egg mixture among the ramekins.Now pour at least an inch deep of boiling water into the baking pan.
6. Cover the ramekins with aluminium foil and carefully transfer into the oven and bake for 15 to 20 minutes(mine took 18 minutes to bake to perfection)
7. Remove from the oven and let cool,transfer to refrigerator to let it set for at least 4 hours.
8. You can have it with strawberries or raspberries or in my case I made cute heart shaped white chocolate....even better ....just dig in...

Pineapple Cream Gateau - Happy Birthday Mom

I am no doubt  a Daddy's girl.....always taken my mom for granted...still do and I don't think it is going to change in the near future....My mom and me.....we are not the very expressive kind....always  at each others throat....fighting,arguing,screaming(well its just me doing all the three...my mom just ignores me and my tantrums).....have you ever noticed....no matter how rude you are towards your mom,she is always fine the next minute(at least that is how my mom is)....its like nothing happened, I feel god made her that way...'super special'.


I may not appreciate my mom much .....I am sometimes rude to her.......I may not hug or kiss her often......I may not say 'thank you' often.......nor do I say 'I love you' often...but I know deep down inside .....she is my SUPERWOMAN and I love her and I will be happy and blessed if years down the lane ...I am at least half the person she is. Happy Birthday Mom (Please don't tell her this...I won't be able to deal with her attitude)


My mom does not like chocolate.....I know she likes pineapple.....I was all set, started preparing for the cake the previous day.....early morning...running around....getting my girl ready to go to school....dropped her....came back....made the basic sponge cake....let it cool....skipped gym...went to pick up my girl from school....slit the cake to two......made syrup...whipped first batch of fresh cream...plopped on the cake... meanwhile cut my finger trying to open the pineapple tin....sprinkled chopped pineapple on the cream(after tending to my wound).....plopped top layer...whipped second batch of cream...took almost 20 minutes to frost the cake almost perfectly....made butter cream icing for decorating......daughter pretending to help me bake but actually being a big pain.....piped the cake with frosting ...all done.....and mom says "I would have preferred  pineapple mousse" .......Thank you mom....I wonder where I got that 'Non Appreciating' gene from.

Ingredients
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For Cake
Recipe source :From my heart

• 105g  All purpose flour
• 1/2 tsp Baking Powder
• 3 Eggs
• 125g Caster Sugar
• 55ml Boiling Water
• 7g Butter, melted
• 1/2 tsp Vanilla extract
• 1/4tsp Pineapple essence (optional)

For Soaking Syrup

• 1/2 cup Syrup from tinned pineapple
• 2tbsp  Sugar
• 2 tsp Rum

For Frosting

• 400ml Fresh Cream
• 6tbsp  Icing Sugar
• 450 g tinned pineapple slices

Butter cream frosting (optional)

• 55g Butter,softened
• 4ml Vanilla Extract
• 125g Icing sugar, sifted
• 15ml Milk
• few drops of lemon yellow color

Method

For cake

1. Grease an 8inch pan and line with baking paper.Keep aside.
2. Preheat oven at 180 degree C.
3. Sift flour and baking powder.Keep aside.
4. Using an electric beater, beat egg and sugar till it turns pale yellow,light and fluffy.
5. Fold in the sifted flour, do not over mix.
6. Now fold in butter,vanilla,pineapple essence and water and mix slowly till well combined.
7. Pour the cake batter into the prepared tin and bake in preheated oven for 20 minutes or till done.
8. Cool the cake in the pan for 5 minutes ,remove from pan and cool the cake completely on wire rack.

For Soaking syrup

1. Combine sugar and syrup in a small sauce pan and boil till sugar dissolves. Let this cool.
2. Add rum.

For whipped cream Filling

1. Whip cream and icing sugar till soft peaks are formed.

For Butter cream icing

1. Cream butter till light and fluffy.
2. Add icing sugar and vanilla and beat on high speed, add enough milk to get smooth and light consistency
3. Add color and beat for 30 seconds.
4. Transfer the icing bag and set aside till further use.

Assemble the cake

1. Cut the cake to two layers.
2. Place one layer on cake stand, soak the layer with half of the soaking syrup.
3. Cover with cream and top with half of the chopped pineapple
4. Place the second layer on top, soak with the remaining syrup.
5. Frost the cake with rest of the whipped cream and decorated with chopped pineapple or anyway you desire.
6. Pipe the butter cream frosting on the cake. 
7. Let the cake rest in the refrigerator for at least 4 hours before serving.

Homemade Vanilla Pudding

Simple vanilla pudding or custard that can be served with fruits ,ice creams and cakes.

Recipe Source: All recipes

Ingredients

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• 500ml Milk
• 1/2 cup Sugar
• 3 tbsp Cornflour
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 1 tbsp Butter

Method

1. In a heavy bottom saucepan mix together milk, sugar, cornflour, and salt. When all the ingredients are well blended place on medium low flame and cook stirring often till the mixture has thickened, the pudding is done when it coats back of the spoon.
2. Remove from heat and add vanilla extract and butter and stir till combine and smooth.
3. Vanilla pudding is ready to be served.

Gooey Choco Hot Pots

In my Fresh strawberry mousse post I had mentioned that it was my way of tempting my sister Devina to come down to India........if it didnt work out then my baby sister Neetu (who doesnt't look like a baby) would definitely come over......... aaaand I am happy to say it worked on her!...So for Neetu  I decided to bake gooey choco hot pots (she is my dessert partner)...... and from the picture below its very clear that she enjoyed  eating it very much and we both........ I am sure....... were successful in making Devina VERY jealous!

(IN YOUR FACE!!.......Devina)

Recipe Source - Nigella Lawson

Ingredients

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• 3/4 Cup Dark Chocolate Chips
• 113 g Butter , softened
• 2 Eggs
• 3/4 Cup Caster Sugar (less if you using semi sweet chocolate chips)
• 3 tbsp All purpose flour

Method

1. Grease four ramekins with butter and set aside.
2. In a bowl combine chocolate chips and butter and melt over double boil.Once the chips are melted set aside to cool down.
3. Meanwhile in a small bowl beat egg with sugar till well combined.Now add the cooled chocolate and butter mixture to the eggs and combine using a hand whisk.
4. Now sprinkle 3 tbsp flour and whisk till well combine.
5. Divide the mixture among the greased ramekins.Place them in a preheated oven ad bake at 190 degree C for 20 minutes or till a layer is formed on top.
6. Serve hot with vanilla ice cream or cream.

Apple Streusel Cake

The aroma of apple cake being baked in the oven is just out of the world.....the house is filled with cinnamony perfume....and you can just get lost in your own world.

Recipe Source:Hummingbird Bakery Cake Days

Ingredients

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For sponge

• 60g unsalted Butter , softened
• 140g All Purpose Flour
• 100g Caster Sugar
• 1 large Egg
• 1/2 tsp Vanilla essence
• 1tsp Baking powder
• 1/8 tsp Salt
• 80ml Milk
• 1  large Apple

For Streusel Topping

• 70g Plain flour
• 1/2tsp ground Cinnamon
• 40g unsalted Butter,chilled and diced
• 70g Light Brown sugar

Method

1.Preheat oven to 170 degree C and grease one 8 inch round spring-form cake tin and dust with flour.Keep this aside.

2.Streusel topping :-Sift flour and cinnamon powder into a bowl, add chilled butter and rub the ingredients with your fingertips till they resemble breadcrumbs.Add brown sugar and stir.Keep this aside and make the sponge batter.
3.Sift flour,baking powder and salt and keep aside. In a mixing bowl cream together butter and sugar using an electric beater till pale and fluffy, add egg and vanilla essence and mix till well combined.
4.Now add half of the flour mixture into the creamed butter and sugar mixture followed by half of the milk.Mix on medium speed.Now add rest of the dry ingredients and milk and beat till you get a smooth and thick batter.
5.Pour the batter into the greased tin.

6.Peel ,remove the core and thinly slice the apples.Arrange the sliced apples in concentric circles on the cake batter .

7.Sprinkle the streusel topping on the apple layer, make sure it forms an even layer.

8.Bake the cake in the preheated oven for 35 to 45 minutes or till done and golden brown on top and a skewer inserted into middle of the cake comes out clean.Place the cake on a wire rack to cool and remove from the tin.

9.Serve warm or cold with ice cream or custard.

Nutella filled Chocolate Cupcake with Nutella Frosting - My first Guest Post

Have you ever felt weak at your knees....it happens when.....you experience something amazing........when you get a glimpse of someone you have been waiting to see for a long time......when you are kissed like you have never been kissed before.......oh ya it also happens when you are shit scared.......But...in my case......my knees did go weak when I had a bite of this crazzzy crazzzyyyy yumilicious  Nutella cupcake......I seriously got turned on....like seriously....or should I say in my sister Neetu's words 'My mouth had an organism' - -read it any way you want to.....If you get it- GOOD......if you don't EVEN BETTER.

I think I better give this post an 'A' rating

I am guest posting at Priya Sreerams fabulous blog Bon Appetit for this month, I felt this was the best recipe I could share with Priya and her readers.....coz these Nutella cupcakes are so ME.

Iam really glad  to be doing this guest post...I would like to thank Priya for this opportunity....it is very much appreciated :)

For the recipe please visit Priya's Blog  and do not forget to check out her amazing collection of recipes.

Chocolate cupcakes waiting to be filled.

Drool worthy.... cupcakes filled with sinful Nutella....they look so happy.

Complete the cupcakes with Nutella frosting.....ooooooo.......can't wait to make more of these.....its like they have a life of their own.

Egg less Chocolate Mousse

I louve (in my South Indian accent)......Chocolate mousse....I can actually get high on it (serious....... I act mad......laugh my ass out......and get tipsy)

But I have to tell you.....I am a coward when it comes to making Chocolate mousse with eggs at home....I mean...I can have Mousse (with eggs) in any restaurant.....but I will never attempt it at home...I think its because of the fact that I do not trust myself with raw eggs.....its like "the raw egg syndrome'....I am never sure about how fresh the eggs are....maybe if a chicken lays an egg right in front of my eyes........THEN.....

I might consider making mousse with those eggs (which I doubt is gonna happen anytime).....That is why I prefer sticking to different versions of Egg less chocolate mousse.

The mousse in the above pic is reallly goooooood.......but the one below......Nigella's Chocolate Mousse with marshmallows .....is hands down.....heavenly.....like I have mentioned in the post ...'I died and went to heaven'

My favorite is Kahlua Chocolate Mousse at Toscano........each bite is like heaven....

Recipe Source: Neeta Mehta
Ingredients
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• 400ml Milk
• 2 tbsp Cocoa Powder
• 1 tbsp Cornflour
• 6 tbsp Sugar
• 4 tsp Gelatin  / 8g China grass (vegetarian version)
• 50 g Semi sweet Chocolate Chips or 1 slab Cadbury Bournville, chopped
• 1 tsp Coffee Powder
• 1 tsp Vanilla Extract
• 150 g Cream 
• 1/4 Cup Chocolate sauce (I used Hersheys)
• 1/2 cup Whipped Cream ,to top the mousse(optional)
• Chocolate Sprinkles ,to top (optional)
• Chocolate sauce to coat the bottom of the serving glass or bowl

Method

1. In a small bowl make a paste of cocoa powder and cornflour using 50ml milk.
2. Place rest of the milk and 6 tbsp sugar in a heavy bottom pan and bring to boil.Add cocoa and cornflour paste to this milk and keep stirring.
3. Add chocolate chips and cook on low heat for 5 minutes till the chocolate melts. Add coffee powder and take off the flame.
4. If using gelatin - Put 1/4 cup water in a small pan and sprinkle gelatin and dissolve on low heat.
5. If using china grass - Cut china grass into pieces and soak in 1 cup water for 15 minutes.Place on medium flame and cook till china grass melts completely(this might take some time).Pass through a sieve just in case there are few grains of china grass.
6. Mix the gelatin or china grass solution into the cocoa custard and mix well.Place in the freezer for 15 minutes till the custard is little thick but not set. Beat the thickened custard with and electric or hand whisk till smooth.
7. Whip 150 g cream with vanilla extract till light and fluffy.
8. Fold  the whipped cream into the chocolate mixture gently.Add in 1/4 cup chocolate sauce and mix gently till well combined.
9. Coat the serving glass with chocolate sauce and transfer the chocolate cream mixture in it.Let it set in the refrigerator for 3 to 4 hours.
10. Top with whipped cream and chocolate sprinkles.