EGGLESS ORANGE TIRAMISU

I have earlier posted a classic version of EGGLESS TIRAMISU. Now heres presenting a twisted version of the classic Italian dessert.. 

ORANGE TIRAMISU.

RECIPE

Ingredients

  • EGGLESS CHOCOLATE CAKE
  • 1 cup MASCAPORNE
  • 1 pack of whipping cream (i used Blue bird brand)
  • 1 cup fresh orange juice (approx 250ml)
  • 1 cup milk (approx 250ml)
  • 3 tablespoon cornflour
  • 1/2 cup powdered sugar/caster sugar
  • 1/2 teaspoon orange essence
  • 1 tablespoon of orange rinds(grated peel of oranges only the colour part is grated here and not the white portion)
  • Orange slices for garnishing.

    *If you jus can’t wait to make this then kindly substitute MASCAPORNE with hung curd/Greek style yogurt.

    METHOD:-

    1. Prepare the whipping cream as per instructions on the packet.
    2. In a small bowl take cornflour and 5 tablespoon water. Add orange essence and mix well.
    3. Boil the milk, add half the sugar and let it dissolve. Now add the cornflour mix. Cook until a thick and creamy. Set aside to cool.
    4. In a bowl add MASCAPORNE/ Hung curd and  the remaining half of the sugar and whisk well. Add the cooled custard and mix well. To this add the whipped cream and orange rinds. Fold in carefully and gently. Fill this mixtute in a piping bag.
    5. Now line the serving tray or glass with a layer of chocolate cake. Pour the orange juice liberally and evenly so as to soak the cake. Now pipe some custard cheese cream mixture. Repeat this for the next layer.
    6. Now refrigerate this glasses for 1 hour for the cream to set.
    7. Garnish with orange pieces and serve.

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      SOYA CUTLET (MEAL-MAKER FRITTERS)

      I have discussed in my previous post of SOYA CHUNKS MATAR CURRY, benefits of SOYA as a protein substitute. So just lets begin with another recipe made from SOYA CHUNKS. You can also use soya granules for this.

      RECIPE

      Ingredients:-

      • 200 grams Soya chunks/granules
      • 1 teaspoon salt
      • 1 tablespoon milk
      • 4 cups(1 litre) of water for boiling soya chunks
      • 1/4 th cup  besan(chickpea flour) ,
      • 1 medium potato boiled and mashed
      • 1 bunch of spring onions
      • 1 teaspoon garlic paste
      • 1/2 teaspoon pepper powder
      • 1/2 teaspoon garam masala powder
      • 1 teaspoon coriander powder(dhaniya powder)
      • 1 teaspoon fennel powder(saunf powder)
      • Salt to taste
      • 1 teaspoon lime juice.
      • Cornflour for dusting
      • 3-4 tablespoon Oil for shallow frying

      METHOD:-

      1. In a large pan boil 4 cups of water along with salt. Once the water starts boiling add soya granules/chunks and milk. ***Milk helps remove the typical smell from the soya.
      2. Cook for 5 minutes and then switch off the flame. Allow it to cool. 
      3. Simultaneously dry roast the besan.
      4. Once the soya is cooled, strain and squeeze all the water from it. 
      5. Now put this soya chunks/granules in a mixer jar and grind it to a coarse paste.
      6. Finely chop the onion.
      7. In a large mixing bowl add the soya paste, chopped onions, mashed potatoes, all the dry spices, salt and lime juice. Mix well thoroughly.
      8. Make small tikkis of desired shape and refrigerate for 15-20 minutes.
      9. Heat a nonstick pan/grill pan with 1 tablespoon oil. Now dust the tikkis with corn flour and shallow fry until golden brown on both sides by adding oil as required.
      10. Serve as a tea time snack, starter or a side dish to your friends and family.

      EGGLESS TIRAMISU

      Tiramisu in Italian dessert which liteeally means ‘pick me up’ / ‘cheer me up’. It is very light and fluffly and literally lifts up your mood due to presence of coffee. Its also known as the Italian coffee cheese cake.

      It is made with  layers of sponge cake soaked in coffee decoction and topped with mixture of MASCAPORNE and whipped cream. Here I have used EGGLESS CHOCOLATE CAKE

      RECIPE

      Ingredients :- 

      • EGGLESS CHOCOLATE CAKE
      • 1 cup MASCAPORNE
      • 1 pack of whipping cream (i used Blue bird brand)
      • 1 cup milk (approx 250ml)
      • 3 tablespoon cornflour
      • 1/2 cup powdered sugar/caster sugar
      • 1/2 teaspoon vanilla essence
      • 2 tablespoon instant coffee powder
      • Grated chocolate for garnishing.

      *If you jus can’t wait to make this then kindly substitute MASCAPORNE with hung curd/Greek style yogurt.

      METHOD

      1. Prepare the whipping cream as per instructions on the packet.
      2. In a small bowl take cornflour and 5 tablespoon water. Add vanilla essence and mix well.
      3. Boil the milk, add half the sugar and let it dissolve. Now add the cornflour mix. Cook until a thick and creamy. Set aside to cool.
      4. Heat 1/2 cup of water and add instant coffee powder. Mix and keep aside to cool.
      5. In a bowl add MASCAPORNE and  the remaining half of the sugar and whisk well. Add the cooled custard and mix well. To this add the whipped cream and 1 teaspoon of sieved coffee powder. Fold in carefully and gently. Fill this mixtute in a piping bag.
      6. Now line the serving tray or glass with a layer of chocolate cake. Pour the coffee decoction evenly so as to soak the cake. Now pipe some custard cheese cream mixture. Repeat this for the next layer.
      7. Now refrigerate this glasses for 1 hour for the cream to set.
      8. Garnish with grated chocolate or dust cocoa powder on top and enjoy.

      EGGLESS CHOCOLATE CAKE (IN MICROWAVE)

      Everyone loves cake. And if its a chocolate cake then nothing divine than this. What if this divine piece can be made easily an effortlessly in just 20 minutes. Yes you read it right. In just 20 minutes your eggless chocolate will be ready with the help of MICROWAVE.

      This is how its done..

      RECIPE

      Ingredients :-

      • 1 & 1/2 cup All Purpose flour / Maida
      • 1 cup Whole Milk
      • 1 cup Sugar
      • 3 tablespoon Cocoa powder
      • 1/2 teaspoon Baking powder
      • 1/4 tsp Baking Soda
      • 1 tablespoon Lemon juice
      • 1/2 teaspoon Vanilla essence
      • 3 tablespoon Oil

      METHOD :-

      1. Prepare microwave safe dish by greasing it using some oil and place a butter paper at the bottom.
      2. Mix milk and sugar until sugar completely dissolves in it.
      3. Sieve maida, cocoa powder, baking powder, baking soda 2-3 times.
      4. Combine this flour into the milk and mix everything well to make sure there are no lumps of any dry ingredient.( Do it gently as over mixing can spoil the batter)
      5. Add vanilla extract and oil and again mix well.
      6. Finally add lemon juice and mix everything well.
      7. Pour batter in microwave safe dish and microwave over high power for 5 minutes
      8. Insert toothpick if it comes out clear cake is ready.
      9. Give it a standing time of 5 minutes
      10. Then gently transfer cake on a cooling rack.
      11.  Garnish as you desire and enjoy with your tea or a scoop of vanilla icecream.

      * Different microwaves have different settings. So kindly adjust accordingly. If after 5 minutes of cooking you feel the cake is still nt cooked well thn microwave for another 30 seconds to 1 minute.

      ** For NO OVEN NO MICROWAVE BAKING REFER WHOLE WHEAT MARBLE CAKE

      MASCAPORNE CHEESE MADE AT HOME

      Mascaporne is a well known Italian cheese from Lombardy region. But these cost you a a body part if to go to buy in the market. Mascaporne can easily be made at home by curdling heavy cream with help of acetic acid(Vinegar). Its smooth and silky in texture and very high in fat content.
      It can be very easily made at home. Here’s my take on this prized ingredient.. 

      RECIPE

      Ingredients :-

      • 2 cups Heavy cream/Malai from cow’s milk(approx 500ml)
      • 2 tablespoon white vinegar (sirka) or lime juice
      • Muslin cloth (malmal ka kapda)

       METHOD :-

      Empty cream in a thick bottom/nonstick pan.
      Heat on a medium flame continuously stirring it. Do not let it stick at the bottom.

      Once the cream is almost frothy and about to boil, add 1 tablespoon vinegar./lime juice and sitr in one direction. Turn off the flame and add another tablespoon of vinegar/lime juice after 2 minutes.  (Keep in mind this won’t have a curdled look, like see while making cottage cheese/paneer)

      In a steel bowl place strainer (chhani) and line with 2 layers of muslin cloth. Pour the mixture in this cloth lined strainer and let it cool

      Once cooled, cover it with a lid and place it in refrigerator for 24 hours. And thats it.

      NO YEAST NO OVEN WHEAT PIZZA

      Everyone loves to eat pizza. And what a blessing it would be if its homemade and healthy. Stop buying pizza bases from stores when you can make a healthy whole wheat pizza base at home.

      https://youtu.be/eWC5aHCja7o

      RECIPE

      Ingredients :-

      • 2 cups wheat flour
      • 1/2 tsp Baking powder
      • 1/2 tsp Baking soda
      • 1/2 tsp Salt
      • 1 tssp powdered sugar
      • 1/4 cup Curd/ or 2 tbsp lemon juice
      • 3/4 to 1 cup Water
      • 2 tbsp Oil + For greasing

      NOTE:- YOU CAN REPLACE BAKING POWDER AND SODA WITH FRUIT SALT(check out  youtube video link)

        For Toppings :-

        • 1 teaspoon olive oil
        • 1 pack of pizza sauce (homemade) https://youtu.be/cPLZPJhaqM4
        • 100 grams processed cheese, grated
        • 100 grams of Mozzarella cheese, grated
        • 1 capsicum cubed
        • 1 Tomato deseeded and cubed
        • 200 grams paneer cut in cubes.

        METHOD :-

        1. Into a large bowl add in two cups of whole wheat flour, half cup of plain flour (maida), sugar,  1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Mix everything.
        2. Now make a well in the center with a spoon. Add in 3 tbsp thick curd (yogurt)/lemon juice, 1 tbsp sugar, 2 tbsp oil, and about 3/4 cup of water.
        3. Mix lightly with a spoon and then add water and knead into a smooth dough (knead on the counter for a few minutes). 
        4. Grease your hands with some oil and pat on top of the dough, so that it is nicely coated with oil and does not form a dry crust after sometime. Keep the bowl in a warm place for 15 minutes.
        5. Once the dough has risen; lightly press it down to release the trapped air and divide into two or four balls (if you like thin pizza base, then divide into four).
        6. Meanwhile in a pan heat 1 teaspoon oil. Saute paneer and capsicum on medium high flame for about 2 minutes. Set aside to cool.
        7. Heat a tawa or iron skillet pan; while it is heating, roll out the dough into a circular base. (should fit your tawa). And gently place the rolled out pizza dough into the hot tawa and simmer for 2-3 min or until that side is cooked and lightly browned.
        8. Now flip to the other side and spread pizza sauce and sautéed paneer and capsicum with tomato cubes on the cooked side along with loads of grated cheese.
        9. Drizzle a tiny bit of oil around the sides so that the base becomes slightly crisp.
        10. Cover the pan and cook until cheese melts or the base is cooked (about 3-6 mins on low flame).

        NOTE

        FOR A THIN CRUST PIZZA. ROLL THE BASE THIN AND USE BUTTER/ OIL LIBERALLY AND COOK ON A MEDIUM HIGH FLAME IN STEP 7.

        BHUNA GOSHT (PAN SEARED MUTTON)

        BHUNA GOSHT 

        A yummy mutton recipe cooked along with spices in its own juices. What makes this dish more tempting is the ‘BHUNA’ part, wherein the mutton is seared till the moisture dries up. The cooking is a bit time consuming but the resultant dish will amaze your tastebuds.

        RECIPE 

        Ingredients :-

        • 1 kilo meat on bone.(I used shank portion, but it also tastes good with Ribs)
        • 5 large onions finely chopped 
        • 3 medium tomatoes finely chopped
        • 3 tablespoon ginger garlic paste
        • 4-5 green chilli slit
        • 1 tablespoon red chilli powder 
        • 1/2 teaspoon turmeric powder 
        • 1 1/2 teaspoon coriander powder 
        • 1 teaspoon garam masala powder
        • 1/2 teaspoon cuminseeds
        • 3  green cardamom 
        • 10-12 black peppercorns 
        • 3-4 cloves
        • 1/2  cup oil/ghee
        • 1 cup yogurt 
        • 1/2 cup green coriander chopped 
        • Salt as per taste

        METHOD :-

        1. Wash and drain the meat pieces.
        2. In a nonstick wok/thick bottom pan, heat oil. To this add the whole spices n saute for 30 seconds. Now add the onions and saute till golden brown
        3. Then goes the ginger garlic paste. Cook this till raw flavour is gone.
        4. Add meat and saute till it turns light golden.
        5. Once the meat is browned, add the dry spices and cover the wok and cook till the meat is 90% done.
        6. Add chopped tomateoes and whisked yogurt. Cover and cook for another 8-10 minutes. Let the moisture dry compeletely.
        7. Serve hot with roti/ rice/ naan

        * You can marinate the meat initially in Salt and raw papaya paste.

        DAHI KE KEBAB (SAVOURY CURD FRITTERS/PATTIES)

        Curd/Dahi is considered as most auspicious in Indian culture. Always remember elders in the family telling Do have curd and sugar before going for an exam or an important interview.

        Freshly made curd is equally important medically. It is said to be a rich source of probiotics i.e. healthy bacteria required by our gut/intestines.

        For this recipe you require thick/hung curd with very less moisture. To save time I have used Greek yogurt which is readily available in markets. This thick curd is mixed with spices and binders and stuffed with dryfruits and pan fried to get the resultant melt-in-mouth fritters.

        ** If you want you can use hung curd. Tie regular curd in a muslin cloth and let the water drain for 4-5 hours (preferably to be kept in refrigerator to avoid curd getting sour)

        RECIPE

        Ingredients:-

        • 400 grams Greek yogurt
        • 1/2 cup chickpea flour (besan).
        • 1 tablespoon sago powder(sabudana atta)
        • 2 green chillies, finely chopped
        • 1 teaspoon red chilli powder
        • 1/2 teaspoon cumin powder (jeera powder)
        • 1/4 teaspoon garam masala powder.
        • A pinch of turmeric powder (haldi)
        • 2 tablespoon chopped green coriander.
        • Salt to taste
        • Butter/oil for shallow frying.

        FOR STUFFING:-

        • 12-15 Cashewnuts, roughly chopped
        • 12-15 Almonds, roughly chopped
        • 1 Green chilli finely chopped
        • A pinch of salt
        • 1 tablespoon fresh cream.
        • 1 tablespoon chopped green coriander.

        METHOD

        • Dry roast the chickpea flour(besan) on slow flame till it changes colour. Allow it to cool.
        • In a mixing bowl, add dahi, besan, sabudana powder, red chilli powder turmeric powder, cumin powder,green chillies, chopped coriander and salt. Mix well and keep aside.

        • In another bowl, mix together all the ingredients listed under  for stuffing..

        • Now wet your hands and scoop some dahi mixture on the palms. Place a teaspoon of stuffing in the centre. Gently shape the kebabs.
        • Simultaneously heat some oil/butter in a nonstick pan.
        • Place the kebab and cook until evenly coloured on both sides. 

        *** Handle and flip the kebabs with utmost care as they are very delicate.

        Tip to be noted

        Wet your hand properly(The way we do whlie making Mendu wada) so as to get best result in shape.

        SOYA CHUNKS MATAR CURRY(MEAL-MAKER AND GREEN PEAS CURRY)

        Soya chunks/soya nuggets are also known as Meal-maker. It is a textuted form of vegetarian protein. To be konwn as one of the richest source of protein and omega-3 fatty acid.

        Vegetarian meat substitute, these soya chunks are derived after extraction of soya oil from the beans. A number of yummy recipes can be made out if . Here’s one of them.

        RECIPE

        Ingredients:-

        • 1 cup Soya chunks
        • 1/2 cup green peas
        • 4 cups of water(for cooking chunks and peas)
        • 2 tablespoon milk
        • 3 tablespoon oil
        • 1 large onion sliced
        • 2 tablespoon coconut grated. (Fresh or dessicated any can be used)
        • 2 Tomatoes, chopped
        • 1 tablespoon ginger garlic paste
        • 2 green chillies, slit
        • 1 teaspoon kashmiri red chilly powder
        • 1/2 teaspoon turmeric powder ( haldi )
        • 1 teaspoon coriander powder (dhaniya powder)
        • 1 teaspoon garam masala powder.
        • 1/4 cup coconut milk or fresh cream (optional)
        • Salt to taste.

        METHOD:-

        1. In a sauce pan, add 3 cups water and soya chunks. Also add 2 tablespoon milk ( this removes the typical smell from the soya chunks). 
        2. Boil them for 7-8 minutes and then turn off the flame. Strain excess water and cool them.
        3. Simultaneously boil 1 cup water and cook green peas. This will take approximately 6-8 minutes.
        4. In another pan, heat and 1 tablespoon oil and add onions and grated coconut. Saute them until it turns golden brown. Grind it to a paste after coing.
        5. In the same pan, add 2 tablespoon oil. Add cumin seeds amd let the. Splutter.
        6. Then add the ginger-garlic paste and saute for 30 seconds. Add tomatoes and cook till they become soft.
        7. Now add dry spices and cook for 1 minute. Now add the onion-coconut paste and cook fo 2 minutes.
        8. Finally add the soya chunks and peas. Add some water and salt to taste. Bring it to boil and cover the pan. Simmer for 10-12 minutes.
        9. Finally add coconut milk/ cream ,mix well. 
        10. Serve hot with Roti and rice.

        MUTTON SEEKH KEBAB

        Seekh Kebabs are becoming a popular street food in India. Its name originates. from the Turkish word ‘Shish’ meaning ‘skewer/sword’. Seekh kebabs are usually made from mince of lamb, beef, chicken or fish, but pork is a strict no no.
        These are soft spicy, melt in mouth kebabs made from smooth minced meat. They are usually grilled over barbeque or baked in the oven. 

        But what if you dont have either. No worries..  Here’s a easy way out.

        RECIPE

        https://youtu.be/HdPqbXfFtew

        Ingredients

        • 500 grams minced mutton (keema)
        • 1 large onion finely chopped
        • 2 green chillies thinly chopped
        • 3 tablespoon ginger-garlic paste
        • 1 teaspoon lemon juice
        • 1 tablespoon cornflour
        • 2 tablespoon roasted chickpea flour(besan)
        • 1  tablespoon red chilli powder (Kashmiri mirchi powder)
        • 1/2 teaspoon black pepper powder
        • 1/2 tsp turmeric powder
        • 2 tsp coriander powder
        • 1 tablespoon garam masala powder.
        • 2 tablespoon chopped green coriander powder.
        • Salt to taste
        • Chaat masala to sprinkle
        • 2 tablespoon Oil for shallow frying/greasing
        • Onion slices and mint chutney for serving

        METHOD

        1. Wash the minced meat well in water, place in the colander and squeeze out the whole water. Mix all the ingredients and knead just like a dough.
        2. Cover the mixture and keep aside for 3 hours. Can let this marinate in refrigerator overnight.
        3. Soak the wooden skewers in the water for about 1 hour and then grease them with little bit of oil. Portion the ball of keema mixture and press around the skewer. Flatten the mixture to stick tightly around the skewer. Repeat with left over mince mixture on all the other skewers.
        4. Heat 1 tablespoon oil in a nonstick/grill pan. Place the skewes in the pan. Keep rotating them occasionally and bast either with butter or oil. 
        5. When the kebab seems cooked then remove them from the skewers. Sprinkle some chaat masala and serve immediately with mint chutney, onion slices and salad.


        ** For a smoky flavour., Heat a small charcoal until red hot. Place a small bowl in the centre surrounded by the kebabs. Place the hot charcoal piece in the small bowl and pour oil over it. Cover the kebabs and let the smoke impart its aroma to the delicious kebabs.