Tender Coconut Pudding – Guest Post for Yummy Food – Joy From Fasting To Feasting – VIII

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Ramadan Kareem !! It is with much joy that Muslims around the world welcome this auspicious month of physical and spiritual cleansing. It is the holy month in which Muslims all over the world, observe fasting from dawn to dusk., and engage in more prayers. May Allah accept all our prayers and good deeds this Ramadan.

Today’s post is a guest post for Lubna’s eventJoy From Fasting To Feasting – VIII  . I am happy to be a part of Lubna’s event of Joy from Fasting to Feasting this year too. Lubna has been hosting this event for the previous 7 years. Thanks Lubna for inviting me to be  a part of the event.

Do check out the post on Lubna’s blog .

 

 

 

 

 

No Bake Dates Cheesecake – for 3 years of blogging and 100,000 hits

Dates Cheesecake

3 years of blogging !!!  I had started this blog  on a whim . A gentle prodding from a couple of friends and relatives .. and I entered into the world of blogging.. It definitely helped me learn new things – be it decorating cakes, baking breads or food photography.  And it has helped me connect with people who share a passion for food .

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There were times when I was not happy with my photography and kept away from posting because of the poor quality of the snaps.  Submitting photos to the food sites, foodgawker and tastespotting , and the photos getting rejected many a time. During those times, my friends and family would keep pushing me. Thanks to all you wonderful people who kept inspiring and encouraging me

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We’ve got one more reason to celebrate – the blog has crossed 1 lakh hits  !! Definintely something sweet , for this double celebration !!   I got this recipe from hubby’s aunt  (Elemma) who is a superb cook. I have been making this dates cheesecake for the last 10 years and it has never failed to get the wow feedback .And it is a fairly easy recipe too .
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It is better to prepare this  about a day in advance so that the flavour of dates is well absorbed by the cheesecake layer . Here is the step by step procedure. You can find the full recipe at the end of the post.

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Heat a pan. Add 2 tbsp of butter . When it melts add 6 tbsp of sugar. Let the sugar caramalise on medium flame. step1

Add the chopped dates to the caramalised sugar . Stir and mix in the dates. Add abt 1/4 cup of water and continue to mix till the water evaporates and you get a soft paste of dates. Spoon the dates paste to the pudding dish or individual glasses

step2

To make the cheesecake layer – Mix 200ml fresh cream and 2 tins of Nestle cream and 2 tbsp sugar .Soak 1 tbsp of gelatin in 5 tbsp of cold water for about 10 minutes. Double boil the gelatin till it is completely dissolved. Add the gelatin to the cream mixture. Add 1 tsp vanilla essence.

step3

Pour the cream over the dates layer and refrigerate it for 3-4 hours.step4

Beat 1 sachet of dreamwhip powder with 1/2 cup of milk and few drops of vanilla essence using an egg beater for 5-8 minutes. Pour the whipping cream over the cheesecake layer.

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NO BAKE DATES CHEESECAKE

Recipe Source – Elemma

NO BAKE DATES CHEESECAKE

  • Servings: 12
  • Difficulty: Easy
  • Print

INGREDIENTS

FOR THE DATES LAYER

  • Dates, deseeded and chopped – 400 gm
  • Butter – 2tbsp
  • Sugar – 6 tbsp
  • Water – 1/4 cup

FOR THE CHEESECAKE  LAYER

  • Fresh cream – 200 ml
  • Nestle cream – 2 tins
  • Gelatin – 1 tbsp
  • Sugar – 2 tbsp
  • Vanilla essence – 1 tsp

FOR THE WHIPPED CREAM LAYER

  • Dreamwhip  – 1 sachet
  • Milk – 1/2 cup
  • Vanilla essence – 1 tsp

METHOD

FOR THE DATES LAYER

  1. Heat a pan. Add 2 tbsp of butter .
  2. When it melts add 6 tbsp of sugar. Let the sugar caramalise on medium flame.
  3. Add the chopped dates to the caramalised sugar . Stir and mix in the dates.
  4.  Add about 1/4 cup of water and continue to mix till the water evaporates and you get a soft paste of dates.
  5. Spoon the dates paste to the pudding dish or individual glasses

FOR THE CHEESECAKE LAYER

  1. Mix 200ml fresh cream and 2 tins of Nestle cream and 2 tbsp sugar .
  2. Soak 1 tbsp of gelatin in 5 tbsp of cold water for about 10 minutes.
  3. Double boil the gelatin till it is completely dissolved.
  4. Add the gelatin to the cream mixture. Add 1 tsp vanilla essence.
  5. Pour the cream over the dates layer and refrigerate it for 3-4 hours.

FOR THE WHIPPED CREAM LAYER

  1. Beat 1 sachet of dreamwhip powder with 1/2 cup of milk and few drops of vanilla essence using an egg beater for 5-8 minutes.
  2. Pour the whipping cream over the cheesecake layer and refrigerate for 2 hours

Note:  The cheesecake tastes best the next day, as it gives enough time for the dates flavour to be well absorbed by the cheesecake layer.

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Nutella Custard Pudding

My son was asking the last day, ‘ Have you stopped blogging?’  I replied ‘ No…  why?’ His answer was ‘ Well , you are not making any new dishes these days’  Yes.. I am back after a  long hiatus.. and the reason –  a nagging back pain, which turned worse..  a rush to the hospital followed by treatment and bed rest .Now slowly getting back to the normal routine – which includes cooking and blogging..

One good thing that came out of my ill health was the bed rest.. though initially  bit depressed as I couldn’t move round, the treatment period gave me  sort of ‘chill out time’ .. a break from the daily routine.. after a few days, I was enjoying it – the rain, the greenery and the long conversations with my little sister… Infact  my friends and cousins were bit envious seeing my long rest period..

And this post is for all my loving friends and family who rushed in to help and offer support when I was in distress due to the back pain .. and to my dear hubby who had to take over the household duties and look after me too..

Thanks to all my fb page fans.. We have crossed 200 likes !!! Do keep supporting me..  Your positive feedback instills a sense of pride in me..  🙂 and  gives me the motivation to keep going.. To celebrate let’s have something sweet.. this recipe was given to me by my friend Roshan who knows about my love for puddings..  🙂

INGREDIENTS

1. Marie biscuit – 150 gm

2. Butter – 3 tbsp

3. Nutella chocolate spread – 1 cup
Fresh cream – 1 cup

4. Chinagrass -10 gm

5. Milk – 2cups
Custard Powder – 3tbsp
Condensed milk – 1 tin

6. Fresh cream – 2 cups
Vanilla essence – 1tsp
Sugar – 6 tbsp

METHOD

Layer 1 —  Biscuit Layer 

  • Powder the biscuits finely.
  • Add the butter to the biscuit powder and mix to form breadcrumb like texture
  • Spread this as a layer on the serving bowl or in individual glasses and keep in fridge for about half an hour to set.

Layer 2 – Nutella layer 

  • Beat the 3rd ingredients .
  • Spread half the nutella cream mixture over the biscuit layer and refrigerate again.

Layer 3 – Chinagrass layer

  • Soak chinagrass, cut into strips,  in 1 cup of water for an hour .
  • Heat the chinagrass with water till it is completely dissolved
  • In another pan, heat 5th ingredients
  • When the mixture thickens add the melted chinagrass and stir continuously.
  • Remove from fire after a minute.
  • Beat 6th ingredients in a bowl
  • Add this cream mixture to the chinagrass mixture.
  • Let it cool for 5 minutes.
  • Pour the chinagrass mixture over the nutella layer and  refrigerate to set for about 3 hours.

Layer 4 – Nutella layer

  • Spread the remaining nutella mixture over the chinagrass layer
  • Refrigerate and serve.

Dulce De Leche Pudding


Hubby’s aunt (Elemma, as we call her) is a wonderful cook.. Everytime we visit her, I would be curious to see her new dessert preparation… 🙂 ..Once we had a new pudding and I asked her what the ingredient was. She said ‘Condensed milk cooked in pressure cooker’. At first I thought she was pulling my leg, but later found out it was true!!! And I used to call it ‘puzhungiya condensed milk pudding’ 🙂 (steamed condensed milk ) ..  After I started blogging, found out there was a technical name for it – Dulce De Leche (hmmm.. sounds more stylish … :))..

The first time I tried the pudding it was way too sweet.. And I hadn’t tried to make it again for a long time.. Recently I thought to try it again by cutting down the sweetness and this time it was a success.. Had made this one during our friends’ visit and yes, it was a hit. My friend Azna, who is an expert cook, has given me the green signal to mention in the blog that she loved the pudding 🙂

So here goes my version of dulce de leche pudding…


Recipe Source
Elemma

Ingredients

  • For the First Layer
    • Ladyfinger biscuits – 1 pkt (around 15 no.) * You can use Marie Biscuits also
    • Water – 1 cup
    • Instant coffee powder – 3 tsp

    For the Second Layer

    • Condensed Milk – 1 tin
    • Milk – 3 cup + ½ cup for cornflour mixture
    • Powdered sugar – ¾ cup
    • Cornflour – ½ cup
    • Nestle cream – 1 tin
    • Sliced Almonds – 2-3 tsp
    • Vanilla essence – a few drops

    For the Third Layer

    • Whipping cream – 1 sachet
    • Milk – ½ cup
    • Vanilla essence – a few drops


Preparation

Layer 1

  1. Dissolve the instant coffee powder in water
  2. Dip the ladyfinger biscuits in the coffee mixture one by one and arrange on a pudding dish  .(Do not soak the ladyfinger biscuits, else they will be too soggy. If you are using Marie biscuits , you can add a few tsp of sugar to the coffee mixture).
  3. Keep it the fridge while you prepare the second layer.

Layer 2.

  1. In a pressure cooker ,place  the condensed milk and fill water till the can is immersed completely.
  2. Close the cooker and cook on medium flame with the weight on. After the first whistle, reduce the flame to low and cook for 45 minutes .
  3. Allow the cooker to cool and then open and take out the can. After the can is cooled well , open it. Voila, the condensed milk has turned to a toffee like semi solid mixture .This is the Dulce de leche…
  4. In a thick bottom pan, mix together the dulce de leche, 3 cups milk, powdered sugar and nestle cream. Heat this on a medium flame and when it starts to boil , add the cornflour dissolved in ½ cup milk.
  5. Stir well till you get a thick mixture. Remove from flame , add the sliced almonds and a few drops of vanilla essence.
  6. Pour this mixture over the biscuit layer. Keep it back to the fridge and allow it to set for atleast 2 hours.

Layer 3

  1. Using an egg beater ,beat whipping cream powder , milk and vanilla essence till soft peaks form.
  2. Spread this over the pudding and cool once for atleast 2 hours.


Sending this to Bookmarked Recipes Events by Aipi of US Masala and Priya of Mharo Rajasthan Recipes

Chocolate Genoise for Valentine’s Day


Another  get together during weekend at our friend’s home..  Had a great time – friends pulling each other’s legs, delicious home-made sea food dishes, the trip to the top of Jebel Hafeet mountain, the freezing cold there which reminded us of our excursion to Ooty.. truly a memorable weekend..


I had decided to make 2 cakes  for the get together.. chose the Chocolate genoise with chocolate mousse filling …. I had planned to make the cakes the day before and the filling and frosting the next day. But as I wasn’t feeling well, had to make the cakes and the frosting on the same day..  A mishap that occurred while making the first cake was that the recipe says to add 4 large eggs.. I added 4 eggs but during the baking I felt that the cake was not rising well. Well,  the mistake I did was the eggs were of medium size.. So if the recipe calls for large eggs, it should be LARGE 🙂 .. For the second cake I used the right size eggs and the cake was soft as sponge.. hmm now to rectify the first one, I again made the cake batter with half the measurements and baked it ..decided to  sandwich it later with the first one(that was smaller ) so that it was of reasonable size..  phew…



For the filling I made the chocolate mousse as in the recipe..  After sandwiching the first cake with the mousse , there was some more left..  as time was running out , I didn’t want to make another batch of the mousse for the second cake, so decided to mix the left over quantity with whipped cream and strawberry puree as the filling … The chocolate, cream and strawberry flavours blended really well..  yummy….

Then came the frosting part.. Made another batch of whipping cream and frosted both the cake tops and sides with them..  Once more I attempted  the scrolls for the sides for one of the cakes .. this time the scrolls got attached to the cake , but I think I pulled away the parchment paper too soon.. hopefully next time I will be more successful 🙂 .. For the second cake I attached almond slivers on the sides.. Decorated the top with chocolate scrawls, chocolate shavings and cherries. The cakes were done!!!  I liked the final look of the cakes  and decided this will be my valentine’s day post  🙂



The whole process was hectic as I didn’t prepare the cakes the day before.. When you make the cake its always better to do the cake one day and the frosting the next. And don’t forget the eggs’ size 🙂

Recipe Source

Joy of baking

Chocolate Genoise Recipe

  • Hot melted unsalted butter – 3 tablespoons (42 grams)
  • Pure vanilla extract  – 1 teaspoon
  • Cake flour – 1/2 cup (65 grams) { I used all purpose flour , the quantity was 1 tablespoon removed from ½ cup of  all purpose flour)
  • Unsweetened regular or Dutch-processed cocoa powder – 1/3 cup (30 grams)
  • Large eggs – 4
  • Granulated white sugar – 2/3 cup (135 grams) g

Note:  When warming the eggs and sugar, whisk constantly to ensure the the eggs do not overheat and curdle.

Orange Flavored Soaking Syrup

  • Freshly squeezed orange juice – 1/4 cup (60 ml)
  • Grand Marnier (optional) – 1 tablespoon

Chocolate Mousse

  • Bittersweet or semisweet chocolate, cut into small pieces – 6 ounces (175 grams)
  • Heavy whipping cream – 1 1/2 cups (360 ml)
  • Egg yolks  – 3 large
  • Granulated white sugar – 1/3 cup (66 grams)
  • Water – 1/4 cup (60 ml)

Strawberry Filling

  • Strawberries – 10
  • Sugar – ½ cup
  • Whipping cream – 1 cup

Garnish

Chocolate shavings, cherries and almond slivers


Chocolate Genoise:

  1. Preheat oven to 350 degrees F (177 degrees C). Butter, or spray with a vegetable spray, a 9 inch (23 cm) round cake pan and then line the bottom of the pan with parchment paper.
  2. In a small bowl, combine the melted unsalted butter with the vanilla extract.  Keep this mixture warm.  If needed, re-warm for a few seconds just before using.
  3. In a medium bowl sift together the flour and cocoa powder.  Set aside.
  4. In a large heatproof bowl whisk together the eggs and sugar.
  5. Place the bowl over a saucepan of simmering water.
  6. Whisking constantly, heat the eggs and sugar until lukewarm to the touch (this will take approximately 5 minutes depending on the temperature of the eggs and the simmering water).
  7. Remove from heat and transfer the egg mixture to the bowl of your electric mixer.
  8. Beat on high speed until the egg mixture has cooled, tripled in volume, and looks like softly whipped cream.  This will take approximately 5 minutes and the batter is beaten sufficiently when the batter falls back into the bowl in a ribbon-like pattern.
  9. Then sift about one-third of the flour mixture over the whipped eggs and fold in using a large rubber spatula or whisk.  Fold in half of the remaining flour, and then fold in the rest.  Do not over mix or you will deflate the batter.
  10. Then take about 1 cup of the batter and fold it into the hot butter mixture with a small spatula.  (This will lighten the butter mixture and make it easier to incorporate into the egg batter without deflating it.)  When completely combined, use a spatula to fold the butter mixture completely into the rest of the egg batter.  Pour the batter into your prepared pan, smoothing the top.
  11. Bake until the cake shrinks slightly from the edges of the pan and the top springs back when lightly pressed (about 20-25 minutes). Cool on a metal rack. When the cake has cooled completely, run a small knife or spatula around the edges to release the cake.

The genoise will keep well-wrapped two days in the refrigerator or else three months frozen.

Chocolate Mousse

  1. In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate.  Set aside but keep the bowl over the warm water so the chocolate will stay slightly warm.
  2. In the bowl of an electric mixer (or with a hand mixer), whip the heavy cream until soft peaks form.  Refrigerate, covered, until needed.
  3. Place the egg yolks in a large heatproof bowl and set aside.
  4. In a small saucepan, combine the sugar and water and bring to a boil.  Boil until the sugar dissolves, a minute or two.  This produces a sugar syrup.
  5. Then, whisking constantly, pour the boiling syrup over the egg yolks.  Set the bowl over a pan of simmering water and whisk constantly (can use a hand mixer on low speed) until the mixture is thick and light in color.  This mixture should be hot to the touch.  (About 10 minutes)
  6. Remove the bowl from the heat and, working quickly, scrape the egg mixture into a clean large bowl of your electric mixer.  On medium speed (or with a hand mixer) beat until the volume has doubled and the bottom of the bowl is completely cool to the touch.
  7. Turn speed to low, and beat in the warm melted chocolate until well combined.
  8. Fold in half the reserved whipped cream and then fold in the remaining cream.  The mixture should resemble softly whipped cream.  This can be used immediately or refrigerated, covered, until needed.  If the mixture seems a little runny, the chocolate may have been too warm, but after refrigerating for an hour or so, it will firm up.

Strawberry Filling

  1. Slice the strawberries and mix with sugar and keep aside for 20 minutes.
  2. In a pan, heat the strawberries  and sugar on medium flame for 15 minutes till the mixture thickens. Remove from flame and when the mixture cools down, mash it .
  3. Mix the puree with 1 cup of whipping cream and half quantity of the chocolate mousse mixture

Assemble

  1. Split the genoise in half.  Place the top layer of the genoise, cut side up, onto your serving platter.
  2. In a small cup mix the orange juice with the Grand Marnier and, using a pastry brush, soak the cake with the syrup.
  3. Next, evenly spread the chocolate mousse over the cake.
  4. Top with the second layer of genoise.
  5. Cover and refrigerate a few hours (preferably overnight) or until the chocolate mousse is firm.
  6. When ready to serve dust the top of the genoise with powdered sugar (can use a stencil or doily for a decorative effect) and garnish.

Makes one – 9 inch (23 cm) Genoise.  Serves 8 – 10 people.

P.S :Sending this as an entry to Delicious Desserts event hosted by What’s Cooking today!!

and to Priya’s BEST ‘WESTERN’ DESSERT EVENT