New Recipes
Dum Mushroom Paneer Biryani
Dum Mushroom Paneer Biryani is a variety of biryani made with mushrooms and paneer. The cooked long grained rice and gravy made with onion, tomato, spices and vegetables and marinated mushrooms and paneer are assembled in layers in a big thick bottom pan. The vessel is then covered and cooked on a low heat keeping on a pan for 20-30 minutes till the spices are nicely infused with rice. The cover of the biryani is opened and the biryani is served hot in layers with boondi raita or vegetable raita, papad and salad.
Please do try this yummy recipe and enjoy the combination of meaty mushroom and paneer and do not forget to share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse..
Dum Mushroom Paneer Biryani
Dum Mushroom Paneer Biryani is a variety of biryani made with mushrooms and paneer. The cooked long grained rice and gravy made with onion, tomato, spices and vegetables and marinated mushrooms and paneer are assembled in layers in a big thick bottom pan. The vessel is then covered and cooked on a low heat keeping on a pan for 20-30 minutes till the spices are nicely infused with rice. The cover of the biryani is opened and the biryani is served hot in layers with boondi raita or vegetable raita, papad and salad.
Servings: 8 people
Calories: 464kcal
Equipment
- mixing bowl
- spoon
- heavy bottom pan or wok
- spatula
- knife
- baking pan or bowl
- Aluminum foil
- hand whisk
- small mixing bowl
Ingredients
Marination
- 6 tbsp thick curd / yogurt or put the homemade curd in a cotton cloth . Twist the edges of cloth together and put it in a colander with bowl underneath for 2-3 hours in refrigerator.
- 15 button mushroom washed and halved
- 250 g paneer cottage cheese, cubed
- 2 tsp red chili powder
- 1/2 tsp turmeric powder haldi
- 1/2 tsp garam masala
- 1/2 tsp biryani masala
- salt to taste
For cooking rice
- 2.5 cup basmati rice long grained rice
- 2 bay leaf
- 2 cinnamon stick
- 4 cardamom pods elaichi
- 2 tsp oil
- water to cook
- salt to taste
Making gravy
- 2 tbsp oil
- 1 tbsp ghee clarified butter
- 1 cinnamon stick one inch
- 1 bay leaf
- 1 tsp black pepper whole
- 2 cardamom pods elaichi
- 3 cloves laung
- 1/2 tsp cumin seeds jeera
- 2 green chili slit
- 3 small onion chopped
- 1 tbsp ginger garlic paste
- 1/2 green capsicum finely chopped
- 1/2 red capsicum finely chopped
- 2 tomato finely chopped or coarsely crushed
- 1 tsp red chili powder
- 1/2 tsp turmeric powder haldi
- 2 tsp coriander cumin powder dhania jeera powder
- 2 tsp biryani masala
- 1 tbsp kasuri methi dry fenugreek leaves
- 1/2 cup mint leaves washed and chopped or 1 tbsp dry mint powder
- salt to taste
assembling biryani
- 1/2 cup milk I had used low fat milk
- 1 tsp saffron strands kesar
- 1 tbsp oil to grease the heavy bottom pot or baking pan
- 2 tsp garam masala
- 2 tsp biryani masala
- 1 tbsp dry mint powder or 1/4 cup of washed and chopped fresh mint leaves.
- 4 tsp ghee melted
- 1 black cardamom badi elaichi
Instructions
Marination
- Take thick curd / yogurt in a mixing bowl. Add turmeric powder, red chili powder, garam masala, biryani powder, and salt.
- Mix well with a hand whisk or spoon. Add chopped mushrooms and paneer cubes.
- Mix gently . Cover with lid and refrigerate for a minimum of 30 minutes to marinade.
For rice
- Wash and soak the basmati (long grained rice) for 30 minutes.
- I had cooked rice in two batches as I was making biryani for 8 people. In first batch take around 1.25 cups of rice in the pressure cooker with 3.5 cups of water. Add bayleaf, cinnamon stick, cardamom pod, cloves, oil, and salt. Mix well.
- Put the pressure cooker lid with the whistle on and cook the rice for 3-4 whistles on high heat.
- Immediately take the cooker off the heat after 3-4 whistles and put it under the tap of running cold water to cool down. Remove the whistle and open the lid.
- Drain the rice in a sieve and remove water. Pour cold water over the cooked rice to stop the further process of cooking. Keep it aside on a bowl to remove excess of water. Then spread the grains of cooked rice on a cotton cloth. (The cloth will absorb excess water). Cover the rice with other cloth to prevent from drying.
Making rice , gravy and assembling biryani
- Heat oil in a pan. Add cumin seeds, bay leaf, cloves, cinnamon, cardamom , whole black pepper.
- Add slit green chilies and chopped green onions. Saute till onions turn translucent.
- Add chopped red and green capsicum. Add some salt.
- Saute till the capsicum soften. Add ginger garlic paste. Saute.
- Add the coarsely crushed tomatoes. Cook till tomatoes soften and becomes mushy.
- Add spices – turmeric powder, red chili powder, coriander cumin powder, biryani powder, garam masala and salt.
- Mix well and saute till the spices are nicely absorbed.
- Add the marinated mushrooms and paneer along with the yogurt mixture.
- Mix well gently.
- Cover and cook the mixture on low to medium heat till the mushrooms soften for about 5-7 minutes.
- Add kasuri methi (crushed between palms), mint powder or fresh mint leaves (around 1/4 cup).
- Mix well and simmer. The oil will float on top. The gravy is ready. Keep aside and use for assembling the biryani.
assembling biryani
- Take 1/2 cup luke warm milk . Add 1 tsp saffron strands. Mix well and keep aside.
- Now take a heavy bottom pot or baking pan. Grease it with oil. Add a laddle ful of the prepared gravy with mushrooms and paneer and spread evenly.
- Add 1 cup of the cooked rice and spread well. Sprinkle 1/2 tsp of mint powder or leaves, pinch of garam masala and pinch of biryani masala, 2 tbsp of saffron milk and 1 tsp of melted ghee and 1 black cardamom (I had forgor to add black cardamom while making gravy and hence had added it while assembling).
- Pour another laddle ful of gray on top of rice layer and spread well.
- Again add 1 cup of the cooked rice and spread well. Sprinkle 1/2 tsp of mint powder or leaves, pinch of garam masala and pinch of biryani masala, 2 tbsp of saffron milk and 1 tsp of melted ghee .
- Similarly put the third layer of gray on top of rice and spread well.
- Again add 1 cup of the cooked rice and spread well. Sprinkle 1/2 tsp of mint powder or leaves, pinch of garam masala and pinch of biryani masala, 2 tbsp of saffron milk and 1 tsp of melted ghee . Keep of making layers according to size of the pot or pan. Now cover the pot or pan with aluminum foil and bake at 200 C for 20 minutes or put it on a flat pan on low heat for 20-25 minutes. This process is called giving dum to the biryani. The spices and flavors are nicely infused into the rice with help of giving dum to the biryani.
- Serve the biryani hot with papad, boondi raita or yogurt and cucumber slices and enjoy.
Nutrition
Calories: 464kcal | Carbohydrates: 59g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 79mg | Potassium: 443mg | Fiber: 5g | Sugar: 5g | Vitamin A: 924IU | Vitamin C: 25mg | Calcium: 246mg | Iron: 2mg
Pumpkin Leaves Patra
Pumpkin Leaves Patra is a delicious snack made using pumpkin leaves. It is similar to the traditional recipe of making patra using colocasia leaves. The paste made using chickpea flour, rice flour, ginger garlic chili paste, tamarind pulp, jaggery and other spices is applied on leaves. The leaves are then rolled into tight log and steamed. The steamed rolls are cut into pieces and served directly, or deep fried or stir fried with a tempering made using oil, mustard seeds abs sesame seeds. The steamed Patra are very healthy and nutritious. Pumpkin leaves are rich in calcium, potassium and vitamins.
Pumpkin Leaves Patra
Pumpkin Leaves Patra is a delicious snack made using pumpkin leaves. It is similar to the traditional recipe of making patra using colocasia leaves. The paste made using chickpea flour, rice flour, ginger garlic chili paste, tamarind pulp, jaggery and other spices is applied on leaves. The leaves are then rolled into tight log and steamed. The steamed rolls are cut into pieces and served directly, or deep fried or stir fried with a tempering made using oil, mustard seeds abs sesame seeds. The steamed Patra are very healthy and nutritious. Pumpkin leaves are rich in calcium, potassium and vitamins.
Servings: 4 People
Calories: 580kcal
Equipment
- mixing bowl
- knife
- big bowl
- kitchen towel
- spoon
- steamer or big pot with lid
- colander
- frying pan
- spatula
Ingredients
filling
- 2 cup chickpea flour besan
- 1 cup rice flour chawal atta
- 2 tbsp jaggery grated (I had used desi /natural jaggery)
- 2 tbsp tamarind pulp
- 1/2 tbsp lemon juice
- 1.5 tbsp ginger garlic chili paste
- 2 tsp garam masala
- 1 tsp cumin powder roasted
- 1/2 tsp asafoetida hing
- 2 tsp coriander cumin powder
- 1/2 tsp turmeric powder haldi
- 2 tbsp oil
- water around 1.25 -1.5 cups
- salt as per taste
- 24 pumpkin leaves
tempering
- 2 tbsp oil
- 1 tsp mustard seeds rai
- 1 tbsp sesame seeds til
- 1/4 tsp asafoetida hing
- 2 tbsp coriander leaves to garnish
Instructions
Filling
- In a mixing bowl add chick pea flour, rice flour.
- Add oil, ginger garlic chili paste, turmeric powder, coriander cumin powder, garam masala, salt, grated jaggery and tamarind pulp.
- Mix well. I had forgot to add roasted cumin powder in the previous step and had added in this step.
- Add lemon juice and gradually add water and l and make a smooth and lump free batter mixing with hands or spoon or hand whisk. (The batter should not be too thick or not runny. It should be easily spreadable on leaves). So adjust water as needed. The batter is ready. Cover and keep aside for 15 minutes.
Washing and trimming pumpkin leaves and assembling to make patra
- Wash pumpkin leaves at least 3-4 times in water. Gently rub the leaves while washing to remove any tiny hairs from it. Pat dry with clean kitchen towel and let the leaves air dry.
- Take one dried pumpkin leaf.
- Gently slide the knife on the centre thick stem and remove it without tearing the leaf. Similarly remove stems that are on side of the centre stem gently. Now similarly work with remaining leaves.
- The leaf after removing the thick stems.
- Similarly remove stems of remaining leaves.
- Take one leaf. Place the smooth side down on the board and the veins side facing up as shown.
- Now spread evenly the prepared filling with your hands on the entire leaf. Place another leaf on top of it as shown.
- Spread the filling evenly on the leaf. Place another leaf on top of it as shown. So there will be three leaves together.
- Now again spread the filling evenly on the third leaf. Fold the sides of the leaf as shown and apply filling on the folded part.
- Now start rolling into a tight log from bottome to top by applying some filling.
- Roll into a tight roll. Put some filling on the edge .
- Seal the roll tightly.
- Similarly prepare roll with remaining leaves. I had around 24 leaves and could make 8 rolls (3 leaves in each roll). Try to use big leaf as base and smaller leaves on top to make roll.
- Now put the prepared rolls into a steamer and cover and steam for 40 minutes or till done.
- Open the lid and remove the rolls and let them cool to room temperature.
- Using sharp knife slice the rolls.
- The pumkin leaves patra are ready. You can enjoy them directly with some peanut oil or stir fry them or deep fry them and serve.
Tempering
- Heat oil in a pan. Add mustard seeds and sesame seeds and let they crackle. Add asafoetida.
- Add the sliced patra and stir fry them. (Add lemon juice if you want).
- Enjoy patra with tea.
- You can sprinkle some chopped coriander while serving the patra.
Nutrition
Calories: 580kcal | Carbohydrates: 81g | Protein: 17g | Fat: 20g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 47mg | Potassium: 696mg | Fiber: 9g | Sugar: 18g | Vitamin A: 213IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 5mg
Dal Baati Churma
Dal Baati Churma is a traditional and popular delicacy from the Rajasthan region of India and served together with lots of ghee, chutney, onions and chilles. It is a complete nutritious dish with balance of carbs and proteins and taste. The whole wheat flour baati is served with spiced lentil dal , loads of ghee , coriander chutney, sliced onions, green chili, sweet churma and chaas (buttermilk). Ghee enhances the flavors and taste of the dish so stop worrying about calories and enjoy baati with ghee.
Baati is a hard bread made using whole wheat flour, chickpea flour together. The ball shaped baati is then baked in the clay oven or tandoor or the regular home oven. Cooked baati is then soaked into ghee.
Dal is cooked using mix of different lentils – split moong dal, toor dal, masoor dal, chana dal, urad dal. The dals are soaked for couple of hours and then pressure cooked. A tempering is made with ghee, mustard seeds, cumin seeds, green chili, curry leaves, onion, tomato, ginger and garlic. The cooked dal is mixed in the tempering and cooked with additional spices – red chili powder, coriander cumin powder, garam masala , salt and water and simmered till all the flavors are absorbed. Fresh coriander is added for extra flavor.
Churma is prepared by grinding few cooked baati. The powdered baati is roasted in ghee along with powdered sugar, nuts and cardamom powder. The churma is lightly sweet and has an hidden saltiness from the baati.
The trio dal baati and churma are served together with extra ghee, coriander chutney, sliced onions, chilis and butter milk or chaas. The baati are crushed with hands and then piping hot spicy dal is poured on it with drizzle of ghee. The sweet taste of churma balances the spicy taste of dal and baati.
The dal baati churma is served in all the dhabas (road side restaurants) and regular city restaurants in Rajasthan. It is also prepared in houses during festivals and celebrations.
Though it takes a longer time to cook the entire dal , baati and churma but the effort is worth.
I had used coarse wheat flour to make the baatis. If you do not have the coarse wheat flour , you can use regular wheat flour along with semolina to give a coarse texture to the baati.
You can also add yogurt while making the baati. I had not used it.
I had made the dal baati churma for Christmas dinner when I had invited my friend (Dr Neelam Singh) along with her family. They enjoyed it to the fullest. Since Neelam’s mother in law is diabetic and does not prefer eating wheat , I had made raagi gluten free baati too. I will post the recipe of it soon.
Other dishes for the party were:
Fresh strawberry mint mojito, moong urad dal vada, monaco biscuit chaat, mushroom rice and fresh mango custard.
Friends I had tried to explain in detail each step in making dal, baati and churma. Hope you try to make it for your family and friends. Please do share your reviews with me!
Khao dilse, khilao dilse aur banao dilse…
Dal Baati Churma
Dal Baati Churma is a traditional and popular delicacy from the Rajasthan region of India and served together with lots of ghee, chutney, onions and chilles. It is a complete nutritious dish with balance of carbs and proteins and taste. The whole wheat flour baati is served with spiced lentil dal , loads of ghee , coriander chutney, sliced onions, green chili, sweet churma and chaas (buttermilk). Ghee enhances the flavors and taste of the dish so stop worrying about calories and enjoy baati with ghee.
Servings: 6 people
Calories: 940kcal
Equipment
- bowl
- pressure cooker
- spoon
- heavy bottom pan
- spatula
- knife
- mixing bowl
- plate
- Baking tray
- baking paper
- small bowl
- mixer grinder
- non stick pan
Ingredients
Dal
- 1/4 cup moong dal split with skin, chilka wali moong dal
- 1/4 cup red lentil masoor dal
- 1/4 cup split bengal gram chana dal
- 1/4 cup split pigeon peas toor dal
- 1/4 cup split black gram urad dal
- 2 tbsp ghee clarified butter
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1//4 tsp asafoetida hing
- 12 curry leaves washed
- 2 green chili slit
- 2 dry red chili
- 1 tbsp ginger garlic paste
- 1/4 tsp turmeric powder haldi
- 1 onion finely chopped
- 1 tomato washed and finely chopped
- 1 tsp red chili powder or more if more spice level needed
- 2 tsp coriander cumin powder dhania jeera powder
- 1/4 tsp garam masala
- 1/4 cup coriander washed and finely chopped
- salt as per taste
- water as per consistency needed (I added around 3-4 cups)
- 1 tbsp lemon juice or juice of half lemon/ lime
Baati
- 3 cup coarse wheat flour bhakri flour, If you do not have the coarse wheat flour , you can use regular wheat flour along with semolina to give a coarse texture to the baati.
- 1/2 cup chickpea flour besan
- 6 tbsp oil or ghee
- 1.5 tsp baking powder
- 3/4 tsp salt
- 1.25 cup water approximately to knead the dough
- 1 cup ghee melted to soak the baati
churma
- 6 baati roughly chopped
- 2 tbsp ghee
- 2 tbsp powdered sugar or more as per sweetness needed
- 1/4 cup mixed nuts finely chopped or powdered, almond, pistachio and cashew nut
Instructions
Dal
- Take all the dal in a bowl – chilka moong dal, red lentil (masoor dal), split bengal gram (chana dal), split pigeon peas (toor dal), split black gram (ural dal) .
- Mix and wash 3-4 times with water. Soak for 2 hours in water. Cover and keep aside.
- The dal has soaked well.
- Put the soaked dal along with the water, salt and turmeric powder into a pressure cooker.
- Cover the pressure cooker with whistle on and cook for 4 whistles on high heat and 2 on low heat. Let the pressure cooker cook by itself. Remove the whistle and open the lid.
- With the help of the laddle or spoon whisk the dal well.
- Heat ghee in a heavy bottom pan.
- Add mustard seeds, cumin seeds, asafoetida and dry red chili and let they crackle.
- Add chopped green chili and curry leaves. Saute well.
- Add chopped onions.
- Saute till the onion are translucent. Add ginger garlic paste. Saute well.
- Add chopped tomatoes. Add salt and saute till they soften.
- Add spices – red chili powder, coriander cumin powder and garam masala.
- Saute till the ghee separates.
- Add the boiled and whisked dal.
- Add water as per the consistency of dal needed. I added around 3-4 cups of water. Add salt.
- Bring the dal to boil and simmer for 4-5 minutes.
- Add lemon juice and coriander.
- Mix well. The dal is ready for dal baati. Cover and keep aside till serving.
Baati
- In a mixing bowl add coarse wheat flour (Bhakri flour), chick pea flour, baking powder, salt and oil.
- Mix well with finger tips till the mixture resembles bread crumbs. It should hold the shape of the fist when you press the mixture between the fist.
- Gradually add water and start kneading . I needed around 1.25 cups of water.
- Knead into a stiff dough. Cover and dough with a damp cloth or cling wrap and let it rest for 20 minutes.
- The dough has rested well. Nice white spots are appearing on the dough. The dough is well rested.
- Knead and smoothen the dough. Add some water to smoothen the dough if it has become dry.
- Divide the dough into equal portions. (I could make 25 golf ball size baati from this quantity).
- Take a portion of dough and roll into a smooth ball. Flatten the ball.
- Squeeze the ends together as shown such that there is a a hollow space or indent created in the center.
- Squeeze from the top and bottom end such as they it shows x mark of the indent. This will ensure that the baati is evenly cooked and is light from the center after cooking.
- Now roll the baati to smooth. Similarly make the remaining baati with the remaining dough.
- Arrange the baati on a baking tray lined with baking paper.
- Bake the baati in the preheated oven at 180 C for 40-45 minutes or golden from top.
- Take melted ghee in a bowl around 1cup. Add 2-3 baati and soak for minute. (traditionally the baati are soaked into the ghee for longer time. But since now a days people are calorie conscious, the baati is soaked for very less time). It is best to soak the baati as soon as they come out of the oven.
- With the help of thongs gently remove the soaked baati from ghee and drain excess of ghee and remove in a plate. The cracks in the baati will help to abosrb the ghee while soaking.
- Soak and drain the remaining baati.
- Remove the baati into a serving plate.
churma
- To make churma take around 6 soaked and drained baati. Crush the baati between the palms to roughly chop.
- Similarly roughly chop the other baatis.
- Put the chopped baati into a mixture grinder.
- Grind into powder.
- Heat ghee in a non stick pan and let it melt on medium heat.
- Add the powdered baati mixture. Saute on medium heat for 3-4 minutes till golden. Stir continuously.
- Add the chopped or powdered nuts and cardamom powder.
- Mix well and add powdered sugar.
- Mix well. Remove from the heat immediately. The churma is ready.
- Remove in a serving bowl. Garnish with more chopped nuts . (Since kids did not prefer chopped nuts, I had used the powdered nuts).
- Now serve the baati with piping hot dal, churma, ghee, sliced onions, green chili and enjoy. Crush the baati with palms. Pour the piping hot dal, and drizzle ghee over it and enjoy the dal baati.
Nutrition
Calories: 940kcal | Carbohydrates: 86g | Protein: 23g | Fat: 60g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 390mg | Potassium: 1154mg | Fiber: 19g | Sugar: 8g | Vitamin A: 994IU | Vitamin C: 104mg | Calcium: 253mg | Iron: 10mg
Eggless Gulab Jamun Cake
Eggless Gulab Jamun Cake is a fusion cake made using Indian popular sweet gulab jamun. Right from the cake sponge to the frosting everything is flavored with cardamom and saffron, so that every bite of cake has gulab jamun flavor. The cardamom saffron flavored base is soaked into cardamom flavored sugar syrup and is layered with the cream mixture made using cream cheese, whip cream, icing sugar and cardamom. Pieces of gulab jamun are generouslly spread in between the layers so that they come in every bite of the cake. The cake is decorated with the gulab jamun pieces, dried rose, and saffron. The cake is eggless, moist, rich in flavor and wins heart of everyone.
Making a rich gulab jamun cake was on my list after I had made the eggless rasmalai cake on my husband’s 40th birthday!! Gulab jamun is a popular Indian dessert and is readily available everywhere. The milk solids known as khoya (mava) is kneaded into dough with all purpose flour or maida and leavening agent such as baking powder. Small balls are made from the dough and are deep fried in oil or ghee on low heat till golden. These deep fried balls are then soaked into sugar syrup flavored with cardamom and saffron. The balls absorbs the sugar syrup and become juicy, moist and soft. They can be enjoyed with the meal or as dessert with a scoop of vanilla icecream.
Now a days fusion dessert are popular such as rasmalai cake, carrot halwa cake, motichoor laddoo cheesecake, gulab jamun cake. So basically two sweets are combined, flavored and decorated to make one exotic dish.
I was waiting for a very special occasion to make gulab jamun cake. When my friend (Neelam Singh) requested me to make a cake to celebrate her in -laws 50th anniversary. Neelam had trust on my baking skills and told me that I can make any new type of cake for the occassion. But the cake needs to be eggless. So the first thing came up in my mind was making a gulab jamun cake.. I was so happy that everyone loved the cake and enjoyed it to the fullest.
The party cake served as a dessert are layered with cream and any fruits or chocolate and served.
So to make gulab jamun cake I need a cake sponge, cream for the layer and outer covering, gulab jamun to be sandwiched between the layers.
I wanted that every bite of the cake had the taste of gulab jamun.
For the base to be rich in taste – I had used condensed milk which gives the cake the texture like khoya, or milk solids , butter, soda water to make cake lighter and flavored it with cardamom and saffron. You can also use the eggless sponge recipe that I had used in making eggless rasmalai cake.
The cake is needs to be soaked in a sugar syrup and I had used the sugar syrup that came along with the ready made canned gulab jamun.
I prefer using the canned gulab jamun as they are more firm and can be cut nicely into thin slices for decoration of the cake.
For the frosting or the cream layer- I had used whip cream and cream cheese and flavored them with cardamom.
So now when everything is assembled together the cake is flavorful and aromatic with cardamom and saffron.
Be generous to put pieces of gulab jamun in between the layers as when eating the cake they will come in each bite .
Since the cake was made for the occasion of 50th wedding anniversary, I wanted to look it more colourful and traditional. Hence i decorated the cake with dried rose petals and dual colour piping flowers. It gave the effect of the wedding floor that had colourful rose and marigold flowers around. Some golden balls enhanced the golden wedding anniversary look to the cake.
The cake ready with the golden jubilee candle and ready to cut.
Layers of the cake …
I had shared the recipe to make four layer cake for around 40 to 50 people. But I had made with the same measurements three layer cake for around 30 people .The left over sponge was enjoyed as tea cake and I made some soft cookies with leftover icing.
So friends I had tried to include every detailed step to make the cake so that you can make them for your loved ones. Friends do try this cake and please do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Eggless Gulab Jamun Cake
Eggless Gulab Jamun Cake is a fusion cake made using Indian popular sweet gulab jamun. Right from the cake sponge to the frosting everything is flavored with cardamom and saffron, so that every bite of cake has gulab jamun flavor. The cardamom saffron flavored base is soaked into cardamom flavored sugar syrup and is layered with the cream mixture made using cream cheese, whip cream, icing sugar and cardamom. Pieces of gulab jamun are generouslly spread in between the layers so that they come in every bite of the cake. The cake is decorated with the gulab jamun pieces, dried rose, and saffron. The cake is eggless, moist, rich in flavor and wins heart of everyone.
Servings: 40 people
Calories: 336kcal
Equipment
- measuring cups
- measuring spoons
- hand whisk
- sift or sieve or soup strainer
- two bowls
- heavy bottom pan
- measuring glass
- baking tin square or circle 12 inch
- electric beater
- offset spatula
- piping bags 2 big
- piping nozzle of your choice
- knife
- big bowl chilled
- big tray filled with ice cubes
Ingredients
Eggless cardamom saffron flavored sponge to make one 12 x 12 inch square base. Twice this quantity to make two 12 inch square base .(I baked one base and repeat again to make the second base with the quantity mentioned below)
- 225 g all purpose flour maida
- 3 tbsp cornflour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cardamom powder elaichi powder
- 1 tsp saffron strands kesar
- 125 g butter
- 400 ml sweetened condensed milk or one tin of the condensed milk available
- 200 ml soda water plain soda
- all purpose flour for dusting
whip cream and cream cheese frosting
- 1800 ml heavy cream chilled, 35% fat
- 250 g cream cheese soften
- 3.75 cup icing sugar sifted
- 3 tbsp cornflour
- 4 tsp cardamom powder elaichi powder
- ice cubes to put into the big tray or dish on which the heavy cream bowl is put while whipping
Assembling cake
- 40 gulab jamun I had used ready made canned gulab jamun
- 1.5 cup gulab jamun syrup
- 1 tsp saffron strands kesar
- dried rose and rose petals
- golden balls to sprinkle
- 1/4 tsp saffron powder or yellow colour
- 1 tsp liquid red food colour
Instructions
Eggless cardamom saffron flavored sponge to make one 12 x 12 inch square base. Twice this quantity to make two 12 inch square base .(I baked one base and repeat again to make the second base with the quantity mentioned below)
- Sift all purpose flour, corn flour, baking powder, baking soda, salt , cardamom powder three times.
- The sifted mixture is ready.
- Melt butter on low heat in a heavy bottom pan. Keep aside to come at room temperature.
- Take some melted butter from the pan and brush it evenly on the cake tin. Dust with some all purpose flour.
- Tap it to to spread the flour and then discard any excess flour.
- Now add the condensed milk to the cooled melted butter.
- Whisk it for 3-4 minutes with a hand whisk till light and fluffy.
- Add the saffron strands and mix well.
- Gradually add the sifted flour into batches mix and mix gently.
- Add the remaining flour. Mix gently.
- The flour and butter mixture and lump free and mixed well.
- Now add the soda water.
- Mix gently with a wire whisk or spatula.
- Pour the mixture into the greased and dusted cake tin.
- Bake in a preheated oven at 160 C for 40-45 minutes or till the skewer when inserted comes out clean. Remove from the oven and let the cake sit for 5 minutes into the tin.
- Run the knife around the edges and invert the pan and demould the cake.
- Cool the cake on a wire rack .
whip cream and cream cheese frosting
- Take the softened cream cheese. Beat it on slow speed with electric beater.
- Add 3/4 cup of sifted icing sugar. Beat on low speed.
- Add cardamon powder and beat well with electric beater till well incorporated and smooth on medium speed.
- The cream cheese mixture is smooth and ready. Remove the cream cheese from the blades of the beater.
- Scrape the edges of the bowl and bring the mixture together. This mixture tastes like indian dessert shrikhand. You can chill it and add some saffron and chopped nuts and serve as dessert. very yummy!!
- Keep the big bowl electric beater blade into the freezer for two hours before whipping the cream to make whipped cream.
- Pour the chilled heavy cream into the chilled bowl. Beat on low speed with the help of electric beater for 3-4 minutes. (Make sure the kitchen is not warm and you are whipping the cream in a cool area of the kitchen).
- Add the sifted 3 cups icing sugar and 3 tbsp of cornflour and beat on low speed for 5-6 minutes.
- The mixture will start to thicken. Add cardamom powder. Beat on low speed for further 7-8 minutes. Put the bowl into another big plate filled with ice so that the cream remains cool while beating. Since the quantity of cream is more it will take more time to form peaks. So be patient and whip the cream on low heat ensuring that it remains cool .
- After around 10-12 minutes peaks have started to form. Stop beating.
- Add the cream cheese mixture.
- Beat on low heat till everything is mixed well.
- Keep on beating till the stiff peaks start to form. When you invert the bowl the mixture will not fall. Beat with the help of hand whisk till the peaks are stiff as shown. (I had used hand whisk at the last . Since the quantity of the cream was more, the mixture took more time to whip and so to prevent it curdling i had used hand whisk at the end). Cover the bowl with cling wrap and press it gently on the surface of the cream and refrigerate for 3-4 hours.
Assembling cake
- First we will put the whipped cream into a big icing bag fitted with the nozzle of your choice. Take the piping bag, put nozzle in it and then them in a tall glass as shown. Now with a spoon fill the prepared cream mixture.
- Fold it from top and cut the end tip near the nozzle. The icing is ready to go. Keep refrigerated till use.
- Take the cooled cake sponge.
- Mark a slit at the edge of the cake. This will ensure two cut layers can be assembled on each other just like before cutting after they are sandwiched with the cream.
- Now cut the cake and separate the layers.
- Take the cake board on which the cake needs to be assembled. Put the icing on it an spread it. (This will help the cake to stick well and it will not slide and will be easy to carry).
- Take the top cut layer of the cake and invert it on the cake board. Soak the layer of the cake with the syrup in which the gulab jamun are soaked. Use brush or spoon to put the syrup on the cake sponge.
- Pipe the cream mixture into horizontal lines near each other as shown. Pipe the borders too. (You can spread the cream mixture with spatula or spoon but with the piping bag the cream is spreaded out easily and evenly).
- Cut the gulab jamun into pieces into quarters. I had used around 12 gulab jamun pieces to sandwich between the layers.
- Put the cut gulab pieces uniformly as shown on the cream layer.
- Now put the other layer of the cake over it. Make sure the slits made on the edges of the cake come over each other. Brush it again with the gulab jamun syrup.
- Now again pipe the icing on horizontal lines and then the borders.
- Put the cut gulab jamun pieces over the cream layer. Put the third layer of the cake from the prepared another sponge. Again pipe the icing over it and put gulab jamun pieces.
- Now place the final layer of the cake and cover it entirely by piping cream over it.
- Smoothen the edge by offset spatula.
- Smooth the top layer with offset spatula. This is the crumb coat. Put the cake into the fridge and let it set for 30-40 minutes.
- Take the cake out and put some more icing over it with spoon and smoothen the cake entirely.
- Smoothen the edges . The cake is ready. Do not worry if you do not get sharp finishing of the cream as we will decorate the cake with gulag jamun and icing. Keep the cake in the fridge for 30 minutes.
- Now take some icing into 2 bowls. Around 4 tbsp of icing into each bowl. In one bowl add yellow food colour or saffron powder. Add red food colour into another bowl. I forgot to take picture of another bowl. Mix well. The yellow and pink colour icing are ready.
- Take a sheet of cling wrap. Put the yellow icing on it and with the spoon let it come together like a log.
- Wrap it tightly securing both the edges as shown. Refrigerate till use or freeze it for 10 minutes.
- Take a sheet of cling wrap. Put the pink icing on it and with the spoon let it come together like a log.
- Wrap it tightly securing both the edges as shown. Refrigerate till use or freeze it for 10 minutes.
- Take a big piping bag and put the nozzle of your choice into it.
- Cut one end carefully insert both the coloured wrapped icing into a big piping bag one after another. This will be tricky so be careful. Cut the tip of the bag and pipe the icing into dual colour on your cake as per the design you want.
- Decorate the top of the cake with full gulab jamun and cut gulab jamun. Pipe white icing and dual colour icing as per the design of your choice. Pipe white icing on the bottom border.
- Pipe white icing on the top border.
- Garnish with some dried rose buds and rose petals. Sprinkle saffron strands and golden sprinkle balls.
- The eggless gulab jamun cake is ready . Refrigerate till use. Cut with sharp knife and serve.
Nutrition
Calories: 336kcal | Carbohydrates: 33g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 127mg | Potassium: 109mg | Fiber: 1g | Sugar: 26g | Vitamin A: 852IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
Peas, Methi, Mint, Coriander Missi Roti (Paratha) / Flatbread
Peas, Methi, Mint, Coriander Missi Roti (Paratha) / Flatbread is the variation to the regular missi roti that is made using wheat flour, gram flour and spices. Here a paste made of peas is added to the wheat, chickpea and sorghum flour along with green leafy vegetables such as methi, mint and coriander leaves along with sesame seeds and kalonji and kneaded to smooth dough and pan fried on a flat pan. The roti is healthy and carries the fresh flavors of greens and can be enjoyed on its own with a dollop of butter or can be served with curry of your choice or raita or plain yogurt. The rotis can be packed in lunch box with ketchup or pickle or can be enjoyed in breakfast or evening snack with a cup of tea or coffee.
Different flat bread recipes on the blog:
Thalipeeth/ Multigrain Spiced Flatbread
Bajra Jowar Dhebra / Pearl Millet Sorghum Flatbread
Wheat Bhakri / Kathiyawadi Biscuit Bhakri / Wheat Crisp Flatbread
Jowar Na Khatta Meetha Dhebra/ Sorghum Flatbread
Palak Dhebhra / Spinach Flatbread
Palak Paratha (Spinach Flatbread)
Lasaniya Bajri Rotla ( Pearl Millet Flatbread With Garlic)
Ajwaini Makki Ki Roti (Maize Flour flatbread With Carom Seeds)
Parath Paratha (Multiple Layered Indian Flatbread)
Dhana Lahsan Bajri Rotla / Coriander Garlic Pearl Millet Flat Bread
Dhana Lahsan Jowar Rotla / Coriander Garlic Sorghum Flat Bread
Beet Root Paratha (Beet Root Flat Bread)
Methi Dhebra (Fenugreek Chapati)
Friends do try this recipes and I am sure you will love them. Please do share your valuable feedback with me.
Khao dilse, khilao dilse, aur banao dilse….
Peas, Methi, Mint, Coriander Missi Roti (Paratha) / Flatbread
Peas, Methi, Mint, Coriander Missi Roti (Paratha) / Flatbread is the variation to the regular missi roti that is made using wheat flour, gram flour and spices. Here a paste made of peas is added to the wheat, chickpea and sorghum flour along with green leafy vegetables such as methi, mint and coriander leaves along with sesame seeds and kalonji and kneaded to smooth dough and pan fried on a flat pan. The roti is healthy and carries the fresh flavors of greens and can be enjoyed on its own with a dollop of butter or can be served with curry of your choice or raita or plain yogurt. The rotis can be packed in lunch box with ketchup or pickle or can be enjoyed in breakfast or evening snack with a cup of tea or coffee.
Servings: 18 roti
Calories: 157kcal
Equipment
- mixture jar
- spoon
- knife
- mixing bowl
- rolling board
- rolling pin
- flat pan
- spatula
- plate
Ingredients
- 1.5 cup peas
- 1 green chili or more as per the spice level needed
- 1 tbsp ginger garlic paste
- 1/2 cup fenugreek leaves methi, washed and finely chopped
- 1/4 cup mint leaves washed and finely chopped
- 1/4 cup coriander washed and finely chopped
- 1 tbsp garlic chives washed and finely chopped (optional)
- 1 tbsp nigella seeds kalonji
- 1/2 tsp carom seeds ajwain
- 2 tsp chat masala
- 1 tbsp sesame seeds til
- 2 tbsp sour cream
- 2 tbsp oil
- 1 cup wheat flour
- 1 cup chickpea flour besan
- 1 cup sorghum flour jowar
- salt to taste
- 18 tsp oil for roasting
- wheat flour for dusting
Instructions
- In a mixture jar take peas and green chili. Grind them to a smooth paste.
- Remove the paste in the bowl.
- In a mixing bowl or flat deep plate add the prepares peas paste, chopped fenugreek leaves, chopped mint leaves, chopped coriander, chopped garlic chives , 1 tbsp oil, and ginger garlic paste. (If you do not have ginger garlic paste then add 4 garlic cloves and 1/2 inch ginger to the peas in the grinder in the above paste and grind).
- Mix them well with hands.
- Now add wheat flour, chick pea flour, sorghum flour, salt, sesame seeds, carom seeds, kalonji, chat masala, sour cream . Mix well with finger tips.
- Now apply gentle pressure and knead into a semi soft dough. Put remaining oil.
- Knead and smooth the dough. Cover and keep aside for 20 minutes.
- Now knead the dough again and divide into equal portions. Take one portion and roll into a ball. Flatten the ball on a rolling board and dust with flour.
- With the help of a rolling pin roll the dough into a 15 cm circle with 2 mm thickness.
- Lift the rolled circle and put it on the heated flat pan on medium heat.
- After half minute bubbles will start to form.
- Now with the help of spatula flip the roti to another side. Apply 1/2 tsp of oil. Spread it evenly with spatula on the roti. Keep the heat on high now.
- Flip the roti. Apply 1/2 tsp of oil and spread with spatula and press and cook on high heat.
- Cook pressing and flipping on both sides till golden. The peas , methi, mint, coriander missi roti is ready.
- Remove in a plate and serve with a dollop of butter on it. Similarly make roti with remaining dough.
- Serve the peas, methi, mint, coriander, missi roti with the curry of your choice or yogurt or raita or soup. It is perfect to be packed into lunchbox along with chunda, pickle, ketchup or yogurt or good to enjoy with a cup of tea in breakfast or evening snack.
Nutrition
Calories: 157kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 22mg | Potassium: 271mg | Fiber: 3g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 24mg | Calcium: 61mg | Iron: 3mg
Masala Karela / Spiced Bittergourd
Masala Karela / Spiced Bittergourd is a delicious dish made by cooking the bitter bitter gourd or karela with a spiced masala made using roasted chickpea flour, peanut, sesame seeds, spices. The spices hides the bitter taste of karela and enhances the flavor. Masala karela is served with roti, dal or kadhi , or aamras , or rice for a complete meal. This no onion, no garlic , vegan dish is popularly served in many Gujarati restaurants and in the wedding lunch or dinner.
I had not remove the peel of the bitter gourd. I always prefer cooking karela with the peel. However if you cannot handle the bitter taste of karela, then sprinkle some salt on the sliced bitter gourd and let it sit for 5-10 minutes. Now squeeze gently the karela. The salt will soften the karela and release water from it. This way the bitter water from the karela will be removed and it will become less bitter.
I had shared with you all the recipe of Kaju Karela Nu Shak / Kaju Karele Ki Subji (Bitter Gourd And Cashewnut Stir Fry) .
Friends please do try these recipes and I am sure you and your family will enjoy the bitter karela more often.
Khao dilse, khilao dilse aur banao dilse….
Masala Karela / Spiced Bittergourd
Masala Karela / Spiced Bittergourd is a delicious dish made by cooking the bitter bitter gourd or karela with a spiced masala made using roasted chickpea flour, peanut, sesame seeds, spices. The spices hides the bitter taste of karela and enhances the flavor. Masala karela is served with roti, dal or kadhi , or aamras , or rice for a complete meal. This no onion, no garlic , vegan dish is popularly served in many Gujarati restaurants and in the wedding lunch or dinner.
Servings: 4 people
Calories: 321kcal
Equipment
- mixing bowl
- spoon
- knife
- heavy bottom wok or pan
- lid
- spatula
Ingredients
for masala
- 1/2 cup chickpea flour besan
- 3 tbsp peanut sing, groundnut
- 1 tbsp sesame seeds til
- 3 tsp sugar
- 1.5 tsp garam masala
- 1.5 tsp coriander cumin powder dhania jeera powder
- 1/2 tsp turmeric haldi
- 3 tsp red chili powder
- 2 tsp amchur dry mango powder
- 3 tbsp oil
- salt as per taste
bitter gourd stir fry
- 500 g bitter gourd washed
- 2 tbsp oil
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric haldi
- 1 tsp sesame seeds
- salt to taste
Instructions
For masala
- In a pan roast the chickpea flour on low heat for 7-8 minutes or till aromatic.
- In a mixture jar add peanuts and sesame seeds.
- Crush them together coarsely.
- In a mixing plate add roasted chickpea flour, crushed peanuts, sesame seeds, asafoetida, turmeric, red chili powder, coriander cumin powder, garam masala, dry mango powder (amchur), sugar. Add salt and oil.
- Mix well. (This mixture can be freezed for three months or refrigerated for a month. You can hence make it in a big batch and store). The masala is ready to use. You can add ginger garlic paste and onion to the masala if you want but the masala has to be freezed without ginger garlic and onion.
Bitter gourd stir fry
- Wash and pat dry the bitter gourd (karela). (Wash the bitter gourd properly since we will be using the skin too).
- Cut the bitter gourd horizontally and remove big seeds if any.
- Slice the bitter gourd as shown.
- Heat oil in a heavy bottom wok or pan. Add asafoetida, sesamae seeds and turmeric powder. Saute. ( I prefer less oil and had added less but you can add a little extra oil if needed).
- Add the sliced bitter gourd and salt. Mix well.
- Cover and cook the bitter gourd on medium heat for 8-9 minutes or till they soften.
- Now add the prepared masala. Mix well.
- Add some salt if needed. Cover and cook for 2-3 minutes stirring in between.
- The masala karela are ready to serve. Add some chopped coriander if you like. Since i did not have coriander, I had not added it.
- Remove masala karela in the serving bowl. Sprinkle some sesame seeds and serve with rotis or parathas and dal or kadhi or aamras for a complete meal.
Nutrition
Calories: 321kcal | Carbohydrates: 22g | Protein: 7g | Fat: 24g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 43mg | Potassium: 610mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1042IU | Vitamin C: 105mg | Calcium: 70mg | Iron: 2mg
Thalipeeth/ Multigrain Spiced Flatbread
Thalipeeth / Multigrain Spiced Flatbread is a type of spiced multigrain flatbread popular in Maharashtra . It is made using different flours , spices, onion, coriander, ginger, garlic, chili. The kneaded soft dough is pressed into a flat thick circle with fingers on the greased butter paper. Holes are made using fingers on the flatbread and it is then roasted on flat pan by putting oil in the holes. Thalipeeth is soft and full of flavor and is served hot as a healthy breakfast, lunch or dinner with yogurt, ,chutney and onion. It can be enjoyed on its own with a dollop of butter.
You can made thalipeeth for fasting using sago and other fasting flours. I have shared with your all the recipe for making Sabudana Thalipeeth/ Sago pancake.
Friends do try this recipe and please share your reviews with me.
Khao dilse, khilao dilse aur banao dilse….
Thalipeeth/ Multigrain Spiced Flatbread
Thalipeeth / Multigrain Spiced Flatbread is a type of spiced multigrain flatbread popular in Maharashtra . It is made using different flours , spices, onion, coriander, ginger, garlic, chili. The kneaded soft dough is pressed into a flat thick circle with fingers on the greased butter paper. Holes are made using fingers on the flatbread and it is then roasted on flat pan by putting oil in the holes. Thalipeeth is soft and full of flavor and is served hot as a healthy breakfast, lunch or dinner with yogurt, ,chutney and onion. It can be enjoyed on its own with a dollop of butter.
Servings: 16 thalipeeth
Equipment
- pan or wok
- spatula
- spoon
- butter paper or baking paper or plastic sheet
- flat pan
Ingredients
- 3/4 cup pearl millet flour bajra atta
- 3/4 cup sorghum flour jowar atta
- 3/4 cup chickpea flour besan
- 3/4 cup rice flour chawal atta
- 3/4 cup wheat flour
- 1 tsp asafoetida hing
- 1 tsp carom seeds ajwain
- 1 tbsp sesame seeds til
- 1/2 cup coriander washed and finely chopped
- 1 onion finely chopped or grated
- 1 tbsp ginger garlic green chili paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder haldi
- 2 tsp coriander cumin powder dhania jeera powder
- 1 tsp cumin powder jeera powder
- salt to taste
- 2.25 cup water approximately
- 17 tsp oil 1 tsp to knead the dough and rest to roast the thalipeeth
Instructions
- In a pan take all the different flours – pearl millet (bajra), sorghum (jowar), chickpea flour (besan), rice flour, wheat flour. (Usually you get now a days ready made mixed roasted flour known as bhajanee for making thalipeeth in stores).
- Mix them together and put on heat and roast on medium heat till fragrant.
- After 7 – 8 minutes, the flours is roasted well. Remove from the heat and let it cool.
- Once the flour is cooled, add chopped coriander, onion, ginger garlic green chili paste, asafoetida, turmeric powder, red chili powder, coriander cumin powder, cumin powder, salt, sesame seeds and carom seeds.
- Mix everything well with your fingers.
- Now gradually add luke warm water and start kneading to a soft dough.
- I forgot to add ginger garlic green chili paste in step 4 and so added it while kneading the dough.
- Knead into a soft dough. I had used around 2.25 cups of water. You can add more or less depending on how much flour is absorbing. The dough should be not too soft or nor too stiff. It should be manageable and smooth. Press with fingers and add some oil to smoothen the dough.
- The dough is smooth and kneaded well after adding the oil. The thalipeeth dough is ready to be used.
- Take the butter paper or baking paper or plastic sheet and grease it well with oil. I had used baking paper.
- Take a portion of dough and flatten it on the baking paper.
- Applying pressure with your fingers , gently press and start to roll the dough into a circle of 5 mm thickness.
- With the help of your fingers, make 4 holes . This holes helps to cook thalipeeth well.
- Apply oil on the heated pan.
- Lift the baking paper and gently put the rolled thalipeeth on the heated pan. peel off the butter paper sheet slowly without breaking the thalippeth.
- After half minute, put around 1/2 tsp of oil into the four holes. Cover and cook for 2-3 minutes.
- Now flip the thalipeeth. Put 1/2 tsp oil into the holes and cover the thalipeeth and cook for 2 minutes till golden.
- Remove the lid and cook by flipping both sides another half minute.
- The thalipeeth is ready. Serve it hot. Make the remaining thalipeeth in same way. The leftover dough can be refrigerated into an airtight container for 2-3 days.
- Serve hot thalipeeth for breakfast, lunch or dinner with yogurt, dry garlic chutney, sliced onions and enjoy, You can add a dollop of fresh butter or regular butter on the thalipeeth and enjoy.
Mango Cheesecake
Summer brings a lot of heat but also gifts us with sweet and juicy mangoes. Mangoes can be eaten either by slicing them or by removing its pulp. Mangoes are used to prepare shakes, smoothies, ice creams, cake, slices, fudge, custard. I am sharing one more exciting dessert that can be easily made at home using the king of fruits. It is a no bake, eggless mango cheesecake.
Mango Cheesecake is an eggless, no bake, smooth, silky, sweet and little sour, creamy, irresistible dessert by by blending mango pulp with cream cheese and whipped cream. The creamy cheese and mango mixture is spread on the base made of crushed biscuits. It is chilled to set and cut into slices and served. The cheese cake can be decorated with fresh mango slices or mango pulp or whipped cream on the top. It is a perfect dessert to celebrate any occasion and can be made in advanced and refrigerated. You can also set the dessert into individual serving dessert bowls.
I had made this dessert when our friends Priya Budhbhatti and Kashyap Budhbhatti visited us with their daughter (Dhruvi) and son (Hitharth). It was a beautiful sunny day. We did a good coastal walk and then kids enjoyed the swim on the beach. I had made the mango cheesecake to be served after dinner as a dessert but after a good walk and swim on the hot day, I preferred serving the dessert immediately in afternoon tea. Everyone enjoyed this chilled ,creamy dessert and saved some to have after dinner. Dinner was Indian street food – pani puri, sev puri and bhel puri.
Mango cheesecake is prepared into three steps:
- Prepare biscuit base.
- Cook mango pulp to half the quantity.
- Prepare the mango , cream cheese and whipped cream mixture.
- Pour mixture, refrigerate and set it.
The cheesecake would set well if refrigerated for a longer time about 12 hours. So plan to make ahead and keep before serving.
For the biscuit base use any less sweet biscuits such as digestives, marie, granitas or scotch fingers.
Always used chilled heavy cream to whip. I put the bowl and the electric beater blade into freezer for about 2-3 hours and then whip the cream using them. Always beat the cream on low speed in the cold place in your kitchen. It it is too hot fill a big bowl with ice cubes and placed the bowl of cream on it and then beat the cream.
I prefer to cook the mango pulp till it reduces to half and then add cornflour slurry to thicken it. This helped to firm the cheese cake when it was set as I did not use any egg or gelatine or agar agar to set.
Always use a sharp knife to cut the slices of the cake. Use a sharp knife to cut the firm mango slices.
Friends do try this delicious cheese cake and please do share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Mango Cheesecake
Mango Cheesecake is an eggless, no bake, smooth, silky, sweet and little sour, creamy, irresistible dessert by by blending mango pulp with cream cheese and whipped cream. The creamy cheese and mango mixture is spread on the base made of crushed biscuits. It is chilled to set and cut into slices and served. The cheese cake can be decorated with fresh mango slices or mango pulp or whipped cream on the top. It is a perfect dessert to celebrate any occasion and can be made in advanced and refrigerated. You can also set the dessert into individual serving dessert bowls.
Servings: 12 people
Calories: 359kcal
Equipment
- grinder
- baking spring form tin
- small bowl
- spoon
- electric beater
- big bowl
- spatula
- bowl
- pan
- flat spatula
- offset spatula
- cling wrap
- sharp knife
- small flat base bowl
Ingredients
For base
- 10 digestive biscuit or scotch finger biscuits
- 70 g melted butter Use some melted butter to grease the pan
Mango pulp (cook and reduce to half quantity)
- 2 cup mango pulp around 3 small mangoes used to make pulp. I had used kensington mango to make the pulp. You can use the store brought mango pulp (alphonso or kesar pulp)
- 1/4 cup sugar
- 1 tsp lime juice
- 2 tbsp cornflour
- 1/4 cup water
Cheesecake layer and assembling
- 300 ml heavy cream Used 35 % fat heavy cream for whipping, chilled
- 1/2 cup icing sugar sifted
- 2 tsp vanilla essence
- 250 g cream cheese at room temperature
- 3/4 cup icing sugar sifted
- mango slices thinly sliced. Use a firm mango and sharp knife to cut into thin slices. I have used R2E2 type of mango. You can use alphonso.
- 1 tsp lime juice to drizzle over the mango slices so that they do not turn black.
Instructions
For base
- Roughly chop the biscuits and put them in the grinder jar.
- Grind the biscuits into a fine powder.
- Remove the powdered biscuits into a bowl. Add the melted butter to it.
- Mix well.
- Put the mixture into a greased spring form cake round tin. (I had used 7 inch diameter circle spring form cake tin).
- Press the mixture uniformly with the back of a greased flat base bowl. Refrigerate the tin for 20 minutes or till the cream is getting ready .
Mango pulp (cook and reduce to half quantity)
- Meanwhile the biscuit mixture is setting, cook mango pulp and prepare the cream cheese and whipped cream mixture. Put mango pulp along with sugar to heat into a flat pan.
- Start cooking the mixture on medium heat stirring continuously. The sugar will melt in 2-3 minutes and the mixture will become runny.
- After 10-12 minutes, the mixture is reduced to half.
- Take cornflour in a bowl. Add some water and make a smooth paste.
- Put the cornflour paste into the mango mixture on medium heat and stir continuously.
- The mixture starts to thicken. Stir well.
- Add some lime juice and mix well. The mango mixture is thickened and reduced to half of the quantity. Remove in a bowl and let it cool.
Cheesecake layer and assembling
- Put the bowl and beater blade in the freezer for 2 hours. Take the chilled bowl and blade. (It is very important to chill the blades and bowl before whipping as the whipping cream is too sensitive to heat and can get curdled on beating. Hence the chilled bowl and blades will reduce the heat upon beating the cream).
- Add the chilled heavy cream to it. Add vanilla essence to it.
- Beat it on low speed for 4-5 minutes. It will start to get thicken. Add icing sugar to it.
- Beat on low heat for 7-8 minutes. The mixture will start to thicken. Beat for a couple of minutes and the stiff peaks will start to form. If you invert the bowl the cream will not fall. The whip cream is ready.
- Remove in a bowl and cover and refrigerate till further use.
- In the same bowl take the softened cream cheese.
- Add icing sugar and vanilla essence to it and beat on low speed till the sugar is nicely mixed.
- Add the cooled reduced mango mixture and beat on low speed.
- Scrape the edges and bring all the cream sugar mixture together.
- Beat well till everything is smooth and fluffy.
- Add the prepared chilled whip cream.
- Fold the whip cream gently into the mango cream cheese mixture till well combined.
- Remove the set biscuit mixture.
- Pour the prepared mango cream cheese and whipped cream mixture. Spread it evenly.
- With the help of an offset spatula, smooth the surface.
- Cling wrap the tin and gently press the cling wrap on the surface and refrigerate and let the mixture set for 12 hours or overnight.
- Slice the mango thinly and keep it ready. After 12 hours the mango cream cheese mixture is set well. Remove from the refrigerator and decorate with the mango slices. Start layering the mango slices from the outer edges. Put slices on top of each other as shown.
- Similarly arrange the remaining slices on it as shown and fold the centre slice to make it looks like a rose bud. Drizzle lime or lemon juice over the mango slices to prevent them from getting black.
- Carefully remove the spring form tin. The mango cheese cake is ready. Refrigerate till serving.
- Cut into slices and enjoy the rich mango cheese cake.
Nutrition
Calories: 359kcal | Carbohydrates: 38g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 183mg | Potassium: 63mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1737IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 5mg
Spaghetti Aglio E Olio With Vegetables
Spaghetti Aglio E Olio With Vegetables is a variation to the traditional Italian pasta dish from Naples by adding vegetables such as bell peppers, fresh parsley and mushrooms. The important key to make spaghetti aglio e olio is to toss the garlic slowly in the virgin olive oil till golden. If the garlic is under cooked it will not release the flavor needed and if it becomes dark then it would give bitter or burnt taste. The spaghetti aglio e oilo is a quick and easy way to fulfill your tummies for a weeknight dinner. It tastes equally good if it is cold and hence a good option to pack for kids lunchboxes or carry for the picnic.
This is my son (Aarav’s) favorite lunch box dish. Traditionally the pasta does not have any veggies. To make it more nutritious, I prefer adding bell peppers and mushrooms to the dish. Adding fresh parsley makes the spaghetti more flavorful. You can add dried parsley and mixed herbs if not using fresh parsley.
Always use good quality of extra virgin olive oil to make the spaghetti aglio e olio. Aglio e Olio means olive oil and garlic in Italian. The spaghetti can be served by sprinkling some grated or shaved Parmesan cheese on it.
Friends do try this very easy and quick recipe and please do share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Spaghetti Aglio E Olio With Vegetables
Spaghetti Aglio E Olio With Vegetables is a variation to the traditional Italian pasta dish from Naples by adding vegetables such as bell peppers, fresh parsley and mushrooms. The important key to make spaghetti aglio e olio is to toss the garlic slowly in the virgin olive oil till golden. If the garlic is under cooked it will not release the flavor needed and if it becomes dark then it would give bitter or burnt taste. The spaghetti aglio e oilo is a quick and easy way to fulfill your tummies for a weeknight dinner. It tastes equally good if it is cold and hence a good option to pack for kids lunchboxes or carry for the picnic.
Servings: 4 people
Calories: 686kcal
Equipment
- pan
- spatula
Ingredients
- 500 g spaghetti cooked till aldente
- 6 tbsp extra virgin olive oil always use extra virgin olive oil
- 8 clove garlic peeled and chopped
- 1/2 green capsicum finely chopped
- 1/2 red capsicum finely chopped
- 1/2 yellow capsicum finely chopped
- 8 mushrooms sliced
- 1 cup parsley washed and finely chopped
- 1/2 tsp red chili flakes
- 1 tsp black pepper powder
- salt as per taste
- 1/2 cup water water left from the strained pasta.
Instructions
- Put to heat olive oil and chopped garlic together in a pan on medium heat. (The flavor of garlic will be nicely infused when you start heating it with the cold oil)
- After 4-5 minutes the garlic will start to brown.
- Add the chopped red, yellow and green bell peppers and mushrooms.
- Saute till they soften. Add chili flakes. Mix well. (You can add chili flakes with garlic in the first step too).
- Saute for half minute.
- Add the cooked spaghetti. Toss well.
- Add the chopped parsley and water left after straining the pasta. This helps to retain the moisture in the spaghetti and does not make it dry.
- Mix well. Add black pepper powder and salt.
- Mix well till all the vegetables and parsley are coated well with the spaghetti.
- The spaghetti aglio e olio is ready to serve. You can enjoy the spaghetti even it it is cold and hence is perfect to pack for lunch box and picnic. You can sprinkle shaved or grated parmesan cheese while serving.
Nutrition
Calories: 686kcal | Carbohydrates: 101g | Protein: 19g | Fat: 23g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 602mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1888IU | Vitamin C: 81mg | Calcium: 58mg | Iron: 3mg
Baked Parsley Polenta Chips With White Sauce Using Coconut Flour
Baked Parsley Polenta Chips With White Sauce Using Coconut Flour are delicious chips made from maize polenta , crisp from outside and soft from inside, flavorful with fresh parsley . They are baked and served with homemade creamy and healthy white sauce using coconut four. They are perfect to be served as an appetizer, snack or packed as a healthy lunch box.
If I am making the chips for the lunch box, I prefer to make the polenta mixture in the evening and let it set overnight. Next morning i cut the chips and bake them. While the chips are baking, i make the dipping sauce. You can however serve the chips with the dips and sauce of your choice. It goes well with pesto or any mayonnaise based dip.
I prefer adding a lot of fresh parsley if available in the season. You can make polenta chips without adding them too. Then in that case use vegetable stock to make the polenta mixture.
Adding parmesan cheese gives a very good taste to the polenta chips. If you do not have it then add any cheese of your choice. I had added a mixture of mozzarella, parmesan and cheddar cheese.
The polenta chips served in the restaurants are deep fried. At my home we prefer non fried and hence I have baked them. They taste best when hot and also if they are cold. I make in a big batch and refrigerate the baked chips in an airtight container to be enjoyed as snacks for next couple of days. My son (Aarav) is delighted when I pack the polenta chips in his lunch box.
Friends do try making this scrumptious chips at home and share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Baked Parsley Polenta Chips With White Sauce Using Coconut Flour
Baked Parsley Polenta Chips With White Sauce Using Coconut Flour are delicious chips made from maize polenta , crisp from outside and soft from inside, flavorful with fresh parsley . They are baked and served with homemade creamy and healthy white sauce using coconut four. They are perfect to be served as an appetizer, snack or packed as a healthy lunch box.
Servings: 28 chips
Calories: 63kcal
Equipment
- nonstick pan
- baking tin
- Baking tray
- knife
- spatula
- brush
- bowl
Ingredients
- 1.5 cup polenta
- 4.5 cup water sometimes you may need just 4 cups depending on the quality of polenta
- 1 cup parsley washed and finely chopped
- 1 tsp chili flakes
- 1 tsp black pepper powder
- 1 tsp garlic powder or 4 – 5 cloves garlic chopped
- 1/2 cup grated cheese use parmesan cheese if possible ( I have used mixed of cheeses – mozzarella, cheddar and parmesan)
- 1 tbsp olive oil
- 1 tsp oregano to sprinkle
- black pepper powder to sprinkle
- olive oil for brushing polenta chips
- salt to taste and some to sprinkle
White sauce using coconut flour (makes 1 cup)
- 2 tbsp olive oil
- 1 tbsp wheat flour
- 1 tbsp coconut flour
- 2 cup milk
- 1 tsp black pepper powder
- 1/2 tsp chili flakes
- 1/2 tsp mixed herbs
- salt to taste
Instructions
- Put water to boil in a wide non stick pan on high heat. (or any heavy bottom pan).
- After 5-6 minutes the water will start to boil.
- Add chopped parsley, 1/2 ts of chili flakes, and salt.
- Slowly add the polenta in a stream stirring continuously.
- The polenta will start absorbing water.
- Add black pepper powder. (I had added a tbsp of parmesan cheese powder too at this stage). Mix well.
- Add the grated cheese and mix well.
- Add remaining chili flakes and oil and mix well.
- The polenta is nicely absorbed and starts to leave the pan. Remove from the heat.
- Spread the polenta mixture into the baking tin lined with baking paper. (I have used two 6 inches square tin). Smooth the surface evenly with spatula. Let the mixture cool. Refrigerate the baking tin for 4-5 hours to set or overnight. I had kept it overnight.
- The polenta mixture is firm and set well.
- Remove the mixture along with baking paper on a chopping board and cut into fingers of equal size as shown.
- The polenta chip looks firm and is ready to deep fry or bake.
- Spread the chips on the baking tray. Brush with oil and sprinkle orgenao and some salt.
- Bake in the preheated oven at 200 C for 20-25 minutes.
white sauce using coconut flour
- Heat oil in a pan. Add whole wheat flour and coconut flour.
- Saute on medium heat till fragnant and it changes colour.
- Add milk and mix well with hand whisk and bring the mixture to boil.
- After some time the mixture will start to thicken. Keep on stirring continuously. Add mixed herbs, chili flakes, black pepper powder and salt. Mix well.
- Keep on stirring till the mixture thickens.
- The sauce is ready . Remove in a serving bowl.
- Serve with baked polenta chips.
- Enjoy the baked parsley polenta chips with white sauce using coconut flour .
- Enjoy!
- Pack the chips and sauce for a delicious lunch box.
Nutrition
Calories: 63kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 25mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
