Mango Shrikhand

_DSC0287

Whats you favorite childhood memories associated with mangoes? For me ts definitely Aam Shrikhand (and also Aamras). A bowl of this beauty makes everything about summer good. Fresh mango puree mixed with the creamiest homemade yogurt – and I am already salivating! I made this Mango Shrikhand a few days back and it screams summer. My summer happiness would be incomplete without this delicious dessert or accompaniment.

While I miss my mum’s and nani’s Mango Shrikhand, but this sunny beauty is my new friend this summer. What are you waiting for when such simple pleasures can be made in no time.

RECIPE

INGREDIENTS: (Makes 3 cups)

  • 3 medium sized alphonso mangoes, skin removed and chopped
  • 2 cups homemade hung yogurt
  • 4 tbsp jaggery powder (you can adjust it depending on the sweetness of the mangoes)
  • 1/2 tsp cardamom powder
  • slivers of 7 – 8 almonds
  • 1/2 tsp unsalted pistachios, roughly chopped
  • 5 – 6 strands of saffron

METHOD:

  • In a blender take the chopped mangoes, cardamom powder and jaggery powder and blend it into a smooth puree.
  • Fold this into the hung yogurt and chill until you are ready to serve.
  • Garnish with almond slivers, pistachios and saffron strands and serve immediately.

P.S: You can serve this with Aloo Parathas, Puris or have it as is.

 

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!

Boozy Christmas Bundt Cake

_DSC0385

A Christmas tree is dressed up beautifully and my house is looking festive. Those lil shining stars hanging from the tree, those bright red socks hanging all over the house and bright lights all around the tree – what a pretty sight! While my house is ornated beautifully, my food table looks prettier. Latest on my holiday table is this Boozy Christmas Bundt Cake. It has all the Christmas feel that you are looking for.

Christmas week often reignites childhood memories. School closed down for the festve season, some chilling out scenes with friends, lots of bakery hopping to grab the newest dessert in town and then praying to Santa to give the best gift possible. Ah! I miss those days. While official holiday is slightly difficult now, the rest still holds true. Those delicious Christmas puddings and Bundt cakes were always a hit in my family. This recipe is inspired from my childhood memories and I have added a slight Boozy twist to it. Loaded with the goodness of rum soaked dry fruits and the warmth from the spices is surely going to make this cake a hit in the Christmas get together this year. Try it and you won’t be disappointed.

_DSC0401

RECIPE

INGREDIENTS: (Makes 1 bundt cake)

  • 1/3 cup dried cranberries, finely chopped
  • 1/2 cup dried cherries, finely chopped
  • 1/2 cup dried apricot, finely choppes
  • 1/4 cup raisins, finely chopped
  • 1/4 cup dates, finely choopes
  • 1 cup rum (or brandy)
  • 2 cup all purpose flour (you can also use whole wheat flour)
  • 3/4 cup granulated brown sugar
  • 1 1/4 cup warm water
  • 2/3 cup vegetable oil
  • 1/2 tsp cinnamon powder
  • 1/4 tsp dry ginger powder
  • 1/4 tsp nutmeg powder
  • 1 tsp orange zest
  • 1/2 tsp baking soda
  • 1 ts baking powder
  • 1 tsp vanilla extract
  • 2 tbsp walnut, roughly chopped
  • 1 tbsp candied orange peels, finely chopped (optional)
  • pinch of salt
  • 1 tbsp butter, melted and cooled

_DSC0380

METHOD:

  • Soak cranberries, cherries, apricots, raisins and dates in rum in a glass jar for 2 days to 15 days.
  • Now preheat your oven to 180 C for atleast 15 minutes. Butter your bundt pan with butter properly and keep aside.
  • Now in a bowl mix together oil, water and brown sugar until incorporated well. Now add vanilla extract and whisk it well.
  • In another bowl sieve flour, orange zest, cinnamon powder, nutmeg powder, dry ginger powder, salt, baking powder and baking soda and keep aside.
  • Now add wet ingredients to the dry ingredients and fold in gently making sure no lumps are formed.
  • Now add walnuts ad candied peels to the mixture and fold the batter gently.
  • Transfer it to the prepared bundt tin and put it to bake at 165C for 50 minutes or until a skewer inserted comes out clean.
  • Enjoy!

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!

Christmas Sandwich Cookies – Dulce De Leche Sandwich Cookies

_DSC0295 (1)

Which is your favorite holiday cookie? Is it the Christmas special gingerbread cookies, some healthy oatmeal cookies, everyone’s favorite chocolate cookies or these drool worthy Dulce De Leche Christmas Cookies. December is the cookie month and there is so much excitement in my kitchen about it. Simple ingredients coming today everyday to create some new magical cookie. The latest on the block being these Dulce De Leche Christmas Sandwich Cookies. Totally festive and delicious in flavor. Every since I made a batch of these cookies, I think I have a crush on these. It got over from my kitchen in no time and its no exaggeration.

Buttery and loaded with the goodness of Dulce De Leche, these wonders are the prettiest things to gift this Christmas to your near and dear ones. The enticing smell of the freshly baked shortbreads wafting from the oven to the lip smacking Dulce De Leche, what a winning combo! The beautifully carved out stars, christmas trees in these cookies is surely to take you to Christmas cookie heaven. The fun day is just a week away and it’s time to make these beauties right away.

_DSC0298 (1)

RECIPE

INGREDIENTS: (makes 12 sandwich cookies

  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour + extra for dusting
  • 60 gms icing sugar
  • 220 gms unsalted butter, room temperature
  • 1 1/2 tsp lemon zest
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/3 – 1/2 cup store bought Dulce De Leche (I used store bought Dulce De Leche)
  • 1/4 cup icing sugar, for dusting (optional)

_DSC0284 (1)

METHOD:

  • In a bowl, beat the unsalted butter until its smooth and pale. Now add the icing sugar and beat it for 40 – 50 seconds until its smooth and creamy.
  • Now add vanilla extract and beat for 10 – 20 seconds.
  • Add all purpose flour, whole wheat flour and lemon zest and beat it until just combined. There may be crumbs which is completely fine. Do not over beat it.
  • Transfer the dough to a lightly floured surface and bring the entire dough together and flatten it in the form of a disk, cling wrap it and put it in the refrigerator for 45 minutes to an hour.
  • meanwhile line a baking tray with parchment paper and preheat your oven to 180 C for atleast 15 minutes.
  • Once the dough its slightly firm, roll it out on a lightly floured surface. Using a cookie cutter cut out round cookies of 1/4 inch to 1/3 inch height. Transfer it to the baking tray.
  • Now take smaller cookie cutter of different shapes and cut out the center of half of the cookies.
  • Put this baking tray into the freezer for 10 minutes. Once done put it to bake for 15 minutes or until the edges are golden brown.
  • Remove it from the oven and allow it to cool completely on the wire rack.
  • Now take a whole cookie and spread 1 tsp (or slightly more) amount of Dulce De Leche evenly, keeping some gaps on the edges.
  • Take a cookie with some shape carved on it and place it gently on the above cookie.
  • Repeat the same with the remaining cookies and enjoy!