Eggless Mango Mousse

_DSC0030

There are a few must to do things for every summer and this luscious Eggless Mango Mousse is one of them. This screams summer – the beautiful yellow color, the aroma of the fresh mangoes, velvety texture and a chilled dessert. Everytime I end up making a mango mousse, its over in no time. My family loves it given that its seasonal and sugarless.

I often ask myself, retrospect almost everyday as to where do I get these ideas for cooking. Sometimes its my family’s confidence in me where there is a sense of expectation and happiness every time I make something, sometimes its through talking to people around me, what do they enjoy and definitely a lot of my friends across the world who come up with such beautiful creations. I feel good about the happiness and positivity around me and it helps me garner a lot of confidence and courage to go and create something. So thank you all!

So for all the mango lovers out there, do try out this quick Eggless Mango Mousse recipe now!

_DSC0032 (1)

RECIPE

INGREDIENTS: (4 -5 people)

  • 1 1/2 cup fresh mango puree (I used Alphonso mangoes)
  • 2 cups heavy whipping cream
  • 1 /2 tsp vanilla extract
  • 1/2 cup fresh mango, diced
  • 1/4 cup fresh blueberries (optional)
  • 10 – 12 cherries (optional)
  • mint leaves, to garnish
  • lemon zest, to garnish

METHOD:

  • Chill the whipping cream in the fridge for 1 hour or so. Take a clean bowl and whip the cream until they form soft peaks.
  • Add vanilla extract and whip it for another 10 seconds until just incorporated
  • Fold in the mango puree gently into the whipped cream and transfer it equally among the glasses.
  • Allow it to chill in the refrigerator for 6 – 7 hours.
  • Garnish with diced mangoes, berries, cherries, mint leaves and lemon zest and serve immediately.

Enjoy!

 

 

 

Vanilla and Jaggery Panna Cotta with Mango Puree

_DSC0830 (1)

Hello folks! Its been extremely long since I have posted a recipe on the blog. Last few weeks was full of excitement – an amazing trip to Spain, lots of good food to eat and time to unwind and come back to work with renewed energy. Yes, as all vacations this one ended soon too and I feel I am facing vacation blues. I will share my holiday experience in the blogs to comes but for now this delicious recipe – Vanilla and Jaggery Panna Cotta with Fresh Mango Puree has come to my rescue. It’s screaming summer with the freshness of the ingredients and not to forget mangoes.

Even while the mercury is rising, I cannot stop gorging on desserts. A light, delicious and seasonal dessert is definitely what I crave for during summers. This panna cotta comes together in no time. Creamy, healthy and yummm. A must try for this summer.

_DSC0847 (1)

RECIPE

INGREDIENTS: (For 3 – 4 people)

  • 1 cup Fresh Cream (I used Amul Fresh Cream)
  • 1 cup milk (I used low fat milk)
  • 1 1/2 tbsp ice cold water
  • 1/4 cup organic powder jaggery
  • 1 vanilla pod
  • 3/4 tbsp gelatin
  • 1/2 tsp lemon zest
  • 1 cup fresh mangoes, chopped
  • 1 tsp chia seeds
  • 1 tbsp roughly crushed hazelnuts
  • few mint leaves, to garnish

_DSC0838 (1)

METHOD:

  • In a small bowl take ice water and put it the gelatin powder and let it soak for 6 – 7 minutes. The gelatin will bloom.
  • Meanwhile, take a pot and pour fresh cream, milk and jaggery into it and let it heat on low flame. Make sure to keep stirring at intervals.
  • Do not boil the mixture, it needs to be hot.
  • Once this is done, add the bloomed gelatin to the milk mixture and keep stirring in on low flame for 40  – 50 seconds. The milk should not come to a boil. Also make sure there is no lump in the gelatin.
  • Turn off the heat and take the mixture and pass it through a sieve so that in any little lumps can be removed.
  • Add scraped vanilla from the pod and stir it along with lemon zest.
  • Let the mixture cool for 10 – 12 minutes, before you evenly  divide it between 6 glasses/ ramekins.
  • Once it poured into the glasses/ ramekins and cooled, put it the fridge to set for atleast 8 hours (preferably overnight).
  • Blend 3/4 th of the chopped mangoes into a puree and keep aside.
  • Once the panna cotta is set, you can unmould it on the serving plate. Smear some fresh mango puree on the plate along with , fresh mango pieces, chia seeds, mint leaves. Finish off the panna cotta with some crushed hazelnuts and serve immediately.

 

Lemon Blueberry Mini Loaf Cake

_DSC0681

My all time summer favorite combination is Lemon and Blueberry, and when you combine them in a mini loaf, they are irresistible! While I enjoy baking almost anytime of the day, I usually have sudden morning cravings for freshly baked goodies. And this no fail classic comes to my rescue every time. Its almost like saying that when life gives you lemons, you make these Lemon and Blueberry Mini Loafs.

The burst of freshness from the blueberries and the tang from the lemon, these mini bundles of wowness is not to missed this summer. They are an epitome of summer yumness. Buttery, lemon-y and yummy!

_DSC0689

RECIPE

INGREDIENTS: (Makes 4 – 5 mini loaf cake)

  • 3/4 cup whole wheat flour
  • 1 egg
  • 3/4 cup fresh or frozen blueberries (I used fresh blueberries)
  • 1/4 cup + 2 tbsp whole milk
  • 80 grams jaggery powder or granulated white sugar
  • 60 grams butter, cubed and at room temperature
  • 1/2 tsp heaped baking powder
  • 1/ 2 tbsp lemon zest
  • 1 tbsp fresh lemon juice

_DSC0676

METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Butter or spray your mini loaf tins. (I used a mini loaf liner hence didn’t have to butter or spray)
  • In a bowl take the blueberries, 1 tbsp of flour and toss together until bluebrries are all coated with flour and keep aside.
  • In a bowl whisk together whole wheat flour, lemon zest and baking soda and keep aside.
  • In a another bowl take the butter and beat it using a electric beater until soft. Add the jaggery or white sugar and beat it until the mixture is pale and fluffy.
  • Add 1 egg and beat it until just incorporated. add lemon juice and beat it for 10 – 20 seconds.
  • Now add the flour mixture and milk and fold it gently until the mixture is just incorporated.
  • Add the blueberries and fold it gently into the batter.
  • Transfer the batter equally into the baking moulds and bake it for 28 -30 minutes or until a skewer inserted comes out clean.
  • Once done, let it cool down and then dive in!

Cranberry Jam Shortbread Bars

_DSC0265 (1)

What is Christmas without getting your hands dirty in the kitchen and baking some lip smacking desserts for your friends and family. The festive mode is on. Even my social media pages is enjoying the festive cheer. Infact I think my Instagram is on a sugar high! Its loaded with stunning images of some amazing desserts and cookies and I can’t stop drooling over them. Boozy cakes to edible wreathes, gingerbread cookies to cookie boxes, apple pies to cranberry pies – its all there. Yes I feel the sugar overload too but its all about celebration and merry making. In the middle of this cheer, don’t miss out on baking these Cranberry Jam Shortbread Bars.

These bars is everything you would want in your dessert – sweet, tart, earthy and super easy to make. The homemade Cranberry Jam lends a freshness to the whole dessert. Buttery, crumbly, soft and delicious is all what this dessert is about. Perfect for a get together this Christmas. Make sure to make a double batch, because its a guarantee that one batch will not be sufficient. Just when the cookies and pies were getting  commonplace, bake these holiday special Cranberry Jam Shortbread Bars.

RECIPE

INGREDIENTS: (Makes 9 bars)

For the shortbread bars:

  • 260 grams whole wheat flour
  • 220 grams unsalted butter, room temperature + extra for brushing the mould
  • 80 grams light brown granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg powder (optional)
  • pinch of salt

For Cranberry Jam: (Recipe on the blog)

  • 200 gms of cranberries, fresh or frozen
  • 120 gms granulated white sugar
  • 3 – 4 tbsp water
  • 1 tsp lemon juice (optional)

_DSC0272 (1) (2)

METHOD:

For Cranberry Jam:

  • Wash the cranberries properly. Take the cranberries in a saucepan along with sugar ad water and let it cook on low-medium heat.
  • Keep stirring it occasionally. Once the berries have softened by 60%, take a potato masher and gently mash the entire mixture.
  • Let the berries cook more and it will soften completely and start to thicken.
  • Remove the mixture from the heat, stir in lemon juice if needed and allow the mixture to cool.
  • Once cooled transfer it into a clean, moisture free glass container. Keep it in the fridge until consumption.

For Shortbread bars:

  • Preheat your oven to 170 C for atleast 15 minutes and butter the baking pan and keep aside. (I used an 8 inch baking tin)
  • Meanwhile beat the butter until smooth and pale. Add granulated white sugar and beat for 40 – 50 seconds until creamy.
  • Now add vanilla extract and beat it for 20 – 30 seconds.
  • Add whole wheat flour, salt and nutmeg powder and beat on low speed until it just comes together. Make sure the clumps are still there and it doesn’t form a proper dough.
  • Transfer 2/3 of the dough to the baking tray and press down evenly. Now using a fork prick the bars and allow it to bake for 15 minutes or until the sides are slightly brown.
  • Once done, allow it to cool slightly and evenly spread the cooled down cranberry jam leaving some gap on the edges.
  • Crumble the remaining shortbread dough on top of the jam evenly and gently press the dough down.
  • Allow this to bake for 22 – 25 minutes or until the crumble is golden brown on top.
  • Once done allow it to cool on the wire rack. While it is sightly warm, cut it into 9 bars of equal sizes. Once it cools down completely, remove it from the baking tray and eat!

Eggless Oat Cookies

_DSC0227 (1)

Usher into the cookie month with some simple Oat Cookies. Making batches after batches of cookies is indeed therapeutic. Warm spices to fresh herbs, chunks of butter to heaps of flour, beautiful little cookie cutters to perfectly baked cookies – the journey of making cookies is fun. Every cookie dough has exciting ingredients and its own story to tell.

These Oat Cookies were specially baked for my 2.5 year old lil one. He loves munching on homemade cookies during evenings and I love baking it for him. It allows me to introduce different flavor combinations in a beautiful way. Watching me bake so often, he loves taking part in the entire process, mixing ingredients to cutting the cookies. These classic cookies are super easy, fun to bake with kids and a total winner in my kitchen. The spice blend in the cookie dough lends a wonderful warmth to the cookie, while the oats make it chewy and addictive. Add this easy cookie recipe to your reportoire and you’ll never regret it!

_DSC0234

RECIPE

INGREDIENTS: (Makes 24 cookies)

  • 220 gms oat flour + extra for dusting
  • 40 gms rolled oats
  • 220 gms unsalted butter, room temperature
  • 70 gms icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 2 tbsp whole milk (optional)
  • pinch of salt

_DSC0230

METHOD:

  • In a bowl take unsalted butter and beat it until smooth. This will take around 30 – 40 seconds. Now add icing sugar and beat it until its smooth.
  • Now add vanilla extract and beat it for 20 – 25 seconds.
  • Add oat flour, cinnamon powder, nutmeg powder and salt and fold in the mixture until well incorporated.
  • Add the remaining rolled oats and fold in until just incorporated. In case the dough is too thick, add 1 – 2 tbsp of whole milk and fold in gently.
  • Transfer the mixture to a well dusted surface and bring the dough together to form a disc. Do not knead it.
  • Wrap the dough with cling wrap and put it in the refrigerator for 40 – 45 minutes.
  • Meanwhile line the baking sheet with parchment paper and keep aside. Preheat your oven to 180 C for atleast 15 minutes.
  • Take the dough out of the fridge and roll it out on a lightly floured surface to 1/4 – 1/3 inch thick circle. Using cookie cutter cut the cookies into the desired shape and tranfer on the baking sheet.
  • Keep this baking sheet in the freezer for 10-15 minutes until its firm.
  • Now take it out and put it to bake for 15 – 17 minutes or until the cookies are golden brown.
  • Take it out of the oven and allow it to cool completely. Once its cools down, it firms up better.
  • Transfer it to an airtight container and enjoy these for a week.

 

 

Tiramisu Truffles

_DSC0254

I think I have a love affair with Tiramisu. Whether I am browsing through cookbooks, magazines or wandering through cafes, Tiramisu often enraptures me with its grandeur and look. Each layer shouts of decadence, deliciousness and elite-ness! It often inspires me to go back to my kitchen and create that beautiful dessert. And then the complexity of things and my laziness brings all that inspiration to a pause.

Nevertheless this time I garnered all the courage to make something simpler but definitely packed with all the goodness of Tiramisu and hence came the existence of these Tiramisu Truffles – a flavorful melange of awesomeness – Coffee, Rum and Chocolate! For a coffee lover in me, this dessert in by far the easiest and my most favorite one.

The creamy mascarpone with perfectly sweetened lady finger sponge crumbs, the bitterness from the coffee and the spike from the rum – all blend in beautifully to make this delicious little truffles. Make these little treat bombs for yourself, store in the freezer and enjoy because you truly deserve every bit of it.

_DSC0266

RECIPE

INGREDIENTS: (Make around 18 truffles)

  • 24 lady finger sponge
  • 1/2 cup mascarpone cheese, room temperature
  • 1 1/2 tbsp granulated white sugar
  • 2 tbsp Baileys
  • 3 tbsp rum (you can choose to add more if you like)
  • 1 tsp coffee powder
  • 2 tsp water, room temperature
  • 1 1/2 cups semi sweet or dark chocolate, chopped roughly
  • 1 tbsp coffee granules , for garnishing

_DSC0261

METHOD:

  • Take all the lady finger sponge and crush it to fine crumbs in a food processor. Once done keep aside 1/1 2 tbsp of this mixture in a separate container. To the remaining mixture add granulated white sugar and whisk it.
  • In a bowl mix together coffee powder and water and stir it until the coffee granules is completely dissolved.
  • Now take the mascarpone cheese in a bowl and whisk it for 30 – 40 seconds. To this mixture add baileys, dissolved coffee mixture and fold it gently using a spatula.
  • Add the sponge and sugar mixture and fold it gently. Lastly add the rum to this mixture and fold it gently until completely incorporated.
  • Make sure the texture of the mixture is not very gooey. It should be like a chocolate cookie dough. Put it in a container, cover it and put it in the fridge to harden a bit for 30 – 40 minutes.
  • Meanwhile using a double boiler method, melt the chocolate chunks. Once melted keep aside for the mixture to come to room temperature.
  • Line a baking tray with parchment paper. Now take the mixture out and form balls of equal size (as shown in the picture) and place it on the parchment paper with some distance between the 2 balls.
  • Put it back in the freezer for 10 – 15 minutes. Take it out and dip these balls into the melted chocolate mixture one by one and then place it on the parchment paper.
  •  Sprinkle the chocolate coated balls with the fine crumbs you had kept aside in the first step or with coffee granules.
  • Keep the mixture again the freezer for 10 minutes before enjoying it. To store the remaining, transfer it to  a container and store it in the freezer until you want to consume.

Enjoy!

_DSC0256

Coconut Panna Cotta with Pomegranate Coulis

_DSC0111

Amidst the hustle bustle of a normal day of my life, I often take a step back, sit down and relax. And my connotation of relaxation often means digging into a sumptuous dessert even if its bite sized. Little sugar pleasures lets me retrospect things happily. The point is that I love rich indulgent desserts. I do try to control my cravings or substitute it with healthy alternatives, but I simple love them.

Coming to  indulgent desserts, Panna Cotta tops my list. Sweet, creamy and utterly delicious! Bursting with the sweetness from coconut milk and the freshness from pomegranate coulis, you can’t stop in a bite. Luscious and jiggly, this dessert is a party winner. For me panna cotta is like a blank canvas – some basic methods to follow and then you throw in whatever you enjoy. The fridge does its work and you have an absolute sensational dessert to woo you!

So whip this up now and enjoy!

_DSC0105

RECIPE

INGREDIENTS: (For 6 people)

  • 1 1/4 cup coconut milk
  • 1/2 cup low fat milk
  • 1/4 cup caster sugar
  • 1/2 tbsp gelatin powder
  • 1 1/2 tbsp ice water
  • 3/4 cup pomegranate arils
  • 1/2 tsp lemon zest
  • 6 tbsp water
  • 3 tbsp icing sugar (you can also use caster sugar)
  • 1 – 2 tsp cornflour
  • mint leaves, to garnish

_DSC0107

METHOD:

  • In a small bowl take ice water and put it the gelatin powder and let it soak for 6 – 7 minutes. The gelatin will bloom.
  • Meanwhile, take a pot and pour coconut milk, milk and sugar into it and let it heat on low flame. Make sure to keep stirring at intervals.
  • Do not boil the milk, it needs to be hot.
  • Once this is done, add the bloomed gelatin to the milk mixture and keep stirring in on low flame for 40  – 50 seconds. The milk should not come to a boil. Also make sure there is no lump in the gelatin.
  • Turn off the heat and take the mixture and pass it through a sieve so that in any little lumps can be removed.
  • Let the mixture cool for 10 – 12 minutes, before you evenly  divide it between 6 glasses.
  • Once it poured into the glasses and cooled, put it the fridge to set for atleast 8 hours (preferably overnight).
  • For the pomegranate coulis, put pomegranate arils, 4 tbsp water and sugar in a saucepan on low flame and let it cook.
  • Once the pomegranate is soft and leaves it juices, add lemon zest. Dissolve cornflour in the remaining water and make sure there is no lump.
  • Now add the cornflour mixture to the cooking pomegranate mixture and let it cook for 40 – 50 seconds on low flame, until the mixture thickens.
  • Allow it to cool completely. Pour it over the coconut panna cotta once its set.
  • Chill, garnish with mint leaves and serve.