Churros con Chocolat (Churros and Chocolate sauce)

A churro, is a fried-dough pastry very similar the French choux pastry an is generally referred to as a Spanish doughnut only thing being its piped and cylindrical . Churros are vey popular in Spain, France and the United States. These are generally eaten as breakfast in Spain and Latin America and is usually served with warm chocolate sauce.

Sevaiyan Ka Muzzafar

Sevaiyan Ka Muzzafar

Eid Mubarak to all my dear friends and readers. On this auspicious occasion was planning to make as usual Sheer Khurma  which I had posted the recipe long back but then bumped on a recipe by sanjeev Kapoor and thought of giving it a try...Made it as per the directions and it was a disaster. The vermicelli was not at all cooked ,the syrup was runny with crunchy uncooked vermicelli altogether a complete mess.
  somehow I twisted the recipe and the version I came out was just Yummy, Hope you all will like it too.

Chocolate Ganache Tarts

Chocolate Ganache Tarts

One more chocolate dessert from my kitchen. Yes this buttery melt in your mouth crust with  gooey dark chocolate ganache filling will surely make any chocoholic drool. This is a serious dessert for serious chocolate lovers and is very simple to make. The work to be done here is making tartlets on first place which you can make ahead followed by making ganache . So what are we waiting for..lets jump on to the recipe.

Mango Curd Souffles

Mango Curd Souffles

A soufflé  is a very tricky and delicate french preparation pronounced as (su.fle) in french mainly made from egg yolks and beaten egg whites. It can be made as savory main dish or  as a dessert. The soufflé in french means  "puff up"which is what happens when the dish is baked.

Every soufflé is made from two basic components:
A French crème pâtissière or custard base which can be flavoured with any flavorings and second component is egg whites beaten to a soft peak .Both components are mixed gently.The beaten egg whites give the puffiness and lift to the dish.
     When it comes out of the oven, a soufflé should be puffed up and fluffy, but it will fall quickly within 10 minutes . So its generally suggested to serve hot out of the oven.

   The procedure itself will make nervous to most of the bakers/cooking enthusiasts  like me.I have seen in many cooking competitions shows where judges throws a task of baking a perfect souffle and competitors getting nervous as hell.Souffles have a reputation of being one of the most difficult dishes to make .It will rise perfectly if all goes well or go all flat making the chef miserable.Thats what kept me away from making a souffle for so long.
But i had to start somewhere ,sometime so why not now....Thinking that ,just challenged myself and here I am  one souffle dish old... happy as kid,patting myself and being proud.
   This is just not over. Went one step ahead and thought of making souffles from mango curd I had made earlier instead of making a custard base.It came out perfectly well and delicious.
   enough of the story,heading to the recipe now...

Mango Saffron Crème Brûlée

Mango Saffron Crème Brûlée

Crème brûlée  also known as burnt cream, is a dessert consisting of a rich custard base topped with a hard caramel which is accomplished by flaming the sugar using kitchen blow torch or caramelizing under a broiler. The custard base is made with cream and traditionally flavored with vanilla ,But here I have used mango puree and saffron which gives a very rich mango flavor. Try to use Alphanso  and it will taste even better.
 

Mango Brûlée

Mango  Brûlée

A simple yet elegant and delicious dessert to finish your summer dinners. It is very easy to make and you need just 3 Ingredients to make them and impress your guests.
    Recently I got lucky in finding blow torch which was in my "to buy" list from a very long time, while I was in Mumbai for my vacations .I have used blow torch for the brulee effect but you can use oven to get the same effect.

 

3 Ingredients Mango Pannacotta

  Mango Panna cotta  

"Panna cotta" which in Italian means cooked cream is a traditional  Italian dessert which is basically a cream based custard  made by cream, milk, and sugar, simmered together,  flavoured with vanilla , and then adding gelatin, and letting it cool until set. It is generally served with assorted berries, caramel, chocolate sauce, or fruit coulis.
        The recipe here is very easy to make and needs just 3 ingredients .you can make it beforehand and usually served chilled.

Mango Phirni

      Phirni is a rice pudding  made with rice and milk very popular in northern parts of India.In general this creamy dessert is made with ground rice combined with milk, cream, sugar and  saffron strands are used for flavouring.Usually nuts ,cardamom and saffron are used for flavouring but as all of you know of my mango fever.....I made it with mango puree.
     Phirni is usually served chilled and in an small earthen bowls.I had made phirni before but the traditional way ,but got a chance to taste mango phirni in a very popular Bangalore restaurant where they served it in kulhads(earthen bowls) .It tasted amazing and me and my husband got hooked on with the flavours .specially my husband liked it a lot.
     So continuing with the madness and love for mangoes,thought of surprising dear hubby with mango phirni.It came out very well and was well appreciated (Happy) .....

Mango Coconut Laddo

  Mango Coconut Ladoos

       Hello All....Continuing with my mango madness, I have accomplished today of making one more mango dish from my to do list...Once again got too lazy to spend more time in kitchen,so picked out the easy one to keep my obsession going without having a  halt.
  These ladoos are definitely a must try if you love coconut as well as mangoes,Both complement each other very well and the golden hue due to mango is so appealing and you wont stop eating...


   

Preparation Time : 10 Minutes
Cooking Time :  10 Minutes
Difficulty level : Easy


Ingredients

     1 Large mango or 1/2 Cup Mango puree (can)
     2 Cup freshly grated coconut or sweetened coconut flakes
     3/4 Cup Sweetened condensed milk
     1/2 Tsp Cardamom powder
     2 Tbs Mixed nuts (Almonds & Cashews)
     2 Tbs Dessicated coconut


Directions

• If using fresh mango ,cut into slices and blend it in blender to make puree. If using flakes blend it in blender to a coarse powder.
• Heat a pan , add grated coconut and mango puree and keep stirring till it gets little dry.
• Now add the condensed milk and  keep stirring till the mixture starts leaving the sides of the pan.
• Take it out of the flame and add cardamom powder and mixed nuts.
• Let it cool for some time warm enough so that you can hold it in your hands,now takea small portion of mixture and  make ladoos
• Roll each ladoos in dessicated coconut.
• Serve or store them in an airtight container.
•  
• Enjoy!!!!

Mango Crumble

Mango Crumble

        Continuing with my mango madness ,I am not getting over with my obsession for mangoes.I want them and want them till the end of the season...want to use it in every possible way and the result of this is I am thinking of it all the time ...day in day out ...My mind is working hard to be creative and use it however i can and this is  increasing my  "To do Mango recipes" day by day.Very less time left as monsoon is arriving and the time of mangoes going off self is nearing.
     Thought of making mango rabdi which is in my to do list but was looking for simple recipe which wont keep me busy for half of the day in kitchen but still has the comforting and wow factor. 

              I had made apple crumble ,strawberry crumble many times and that clicked me... why not "Mango Crumble". Juicy mangoes with hint of nutmeg,cinnamon and crispy top... so downed with this from my to do list.To make it more interesting I added a little booze to it....and voila ...it came out very well ,A kind of dessert that will make your husband, friends ,near and dear ones go "Yummmm"..."mmm" and thats what matters at the end of the day right?....

The recipe is very simple and easy to make .The filling can be made ahead of time and stored in refrigerator.

  

Preparation time : 10 Minutes

Cook Time  : 45 Minutes

Difficulty Level : Easy

Ingredients

For the filling

      

       2 large mangoes peeled and cut in cubes

       1/4 Cup Brown sugar

       1/4 Tsp cinnamon powder

       A pinch of nutmeg powder

       1 Tbs Coconut Rum (Malibu) (optional) Only if you want a little booze.

For the crumble

 1/4 Cup Plain flour

 1/4 Cup Oats

 1 Tbs Bread crumbs

1/4 Cup Brown sugar/white sugar

 1 Tbs Honey

 2 Tbs Almonds

 1 Tsp cinnamon powder

 1/4  Tsp Salt

 1/2 Cup Chilled butter cut into cubes +  1 Tsp for filling

Directions

Preheat the oven to 180 C .Butter the ramekins or an ovenproof  dish and keep aside.

For the filling

•   In a pan heat 1 Tsp butter and add cubed mangoes,sugar,nutmeg and cinnamon powder and cook gently for 5 minutes.
• Take the pan off the heat and add 1 Tbs of coconut rum if using.Let it cool.

For the crumble

•   To make the crumble topping pulse the flour,oats,bread crumbs,almonds ,honey ,salt and cinnamon in a food processor.
• Add the chilled butter and pulse until it resembles a crumble mix.
• Spoon the mango filling into the buttered ramekins or ovenproof dish and sprinkle the crumble mix over the top.
• Bake for  30-40 minutes or until the topping is golden brown in colour.
• Cool the crumble for 5 minutes and serve it with vanilla ice cream  or whipped cream.

I served mine with  Homemade mango ice cream . The coconut rum gave a very subtle but nice coconut flavour adding an extra oomph to the dish....Enjoy!!!!!

For more Mango recipes Click

Mango Ice cream

Just-3-ingredients-mango-ice cream

Mango-kesari

Just 3 Ingredients Mango Icecream

Easy Mango Ice cream

Yes...you read it right...You just need 3 ingredients to make this ice cream.With just few ingredients you can get creamy,yummy icecream which is unbelievably easy to make but it doesn't mean you have to compromise with the taste.It is as tasty and delicious and again you don't need an ice cream maker .
 

Ingredients

Ready made Mango pulp 30 oz can
Sweetened Condensed milk 14 oz can
Whipped Cream (Cool whip) 8 oz Tub

Directions

• In a big bowl pour the mango pulp and condensed milk,Mix it well.
• Now gently mix the whipped cream to the above mixture.
• Transfer the mixture in a freezer proof container.Cover it with a tight lid and allow it to freeze till set.
• Serve!!!

Notes

•  Fresh mango pulp can also be used.
• No need to blend it in blender.In case you find it crystallizes ,blend it and allow it to set it freezer. 

Mango Bhapa Doi

Mango Bhapa Doi

"Bhapa doi " as the name suggests "Bhap" means steam and "Doi " in bengali means yogurt.So basically its a sweetened yogurt which is steamed in a steamer .Bhapa doi is a traditional Bengali dish.
    I flavoured mine with mango and baked it in a water bath in am oven instead.Came out very well.Its very simple and needs less than five ingredients.

Ingredients

• Greek yogurt/Thick yogurt  1 Cup
• Mango puree 1/4  cup ( fresh or canned)
• Sweetened condensed milk 1/4 cup
• Cream    2 Tsp
• Saffrons strands  Few

Directions

• Preheat the oven to 180 C.
• In a large bowl combine all the above ingredients and mix well until smooth and without any lumps.
• Pour this mixture into ramekins or any oven proof dish.
• Fill a baking tray with hot water till its half filled and place the ramekins in the tray.
• Bake the yogurt for 30 minutes .Check if the yogurts are set .
• You can check if the yogurt is done or not by inserting a toothpick or fork in the center of the yogurt.If it comes out clean then its done.
• Once done cover it with a wrap and allow it to cool .
• Refrigerate  for couple of hours before serving.
• Serve chilled.

Sheer Khurma

Sheer Khurma

To Start off  my Blog ,I want my first post to be something Sweet.Nowadays  I am seeing an advertisement of cadbury's where in  it says " kuch shub kaam shuru kerne se pehle meetha khana chahiye....Kaam acha hota hai ".
   So here I am with a sweet "Sheer Khurma" ...

Sheer Korma or Sheer Khurma, in Urdu, literally means "Milk with Dates". This is a very special festival sweet or vermicelli pudding, necessarily made on the auspicious occasion of Eid ul Fitr by Muslims in South Asian countries especially in India, Pakistan and Middle East. It is a traditional Muslim festive, breakfast, sweet dish also served as dessert, for Eid celebrations at the end of the Holy month of Ramadan. This festive and traditional sweet consists or "Sheer" or sweetened milk and "khurma" or dried dates and dried fruits and is delicately flavored with cardamom and sometimes saffron. It is a very popular Eid dessert in Hyderabad in India, Pakistan, Arab countries and Asia.

      This special Eid sweet dish is served to family, relatives and friends soon after the morning prayers offered on Eid, on the last day of the Holy month of Ramadan, when Muslims rejoice the end of the fasting period. It is a common breakfast sweet eaten to celebrate the happy occasion and is also served throughout the day to guests who visit your home to offer Eid greetings. It is usually made in large quantities and eaten for days after Eid as well. The Eid celebrations are considered incomplete without eating and serving traditional Sheer Khurma.

Ingredients

1 cup vermicelli

4 cups full cream milk

1 cup suger

3 tbsps ghee /clarified butter

2 tbsps chopped pistachios

2 tbsps chopped raisins

2 tbsps chopped almonds

2 tbsps chopped cashews

2 tbsps dried coconut

2 tbsps chopped dried dates

1/4 tbsps kevara essence

1/4 tbsps cardamom powder.

Directions

**   In a medium heavy saucepan, heat milk and let it simmer on low heat until it is reduced to half  

       the     quantity, that means 2 cups.

**  Heat ghee/clarified butter in a large heavy bottomed saucepan, over medium heat.

**  Add the vermicelli to the hot fat and fry it for 3-4 minutes until fragrant and evenly browned.

** Now add pistachios,almonds,cashews ,coconut,raisins and dates and fry the mixture for 2      minutes.

**  Pour in the warm reduced milk and simmer for 6 to 8 minutes, stirring frequently.

**  Add sugar and cook, stirring constantly, until the sugar dissolves completely.

**  Stir in kevera essence and cardamon powder just before taking the pan off the heat.

         Serve this traditional Eid-ul-Fitr sweet hot or cold.