Egg less Sugarless Choco Orange Mousse With Milk Topping Or Malai

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Chocolate orange mousse.
This post is going to be a part of #Foodiemonday #Bloghop. Today’s theme is mousse.

Its a challenge for me. Always try to avoid such heavy dessert. Too much cream but yummy. And yes its no sugar no egg recipe added milk topping or malai.

I made it in my easy peasy way. And instead of sugar used  honey to make it sweet. And not store bought cream I used milk topping or malai in it.

Used whatever readily available in my pantry. And the result is amazing. Its yummy.

Try this and you will love the orange chocolate mix flavour. You don’t need any special ingredient. Need only cooking chocolate or dark chocolate, orange, honey and milk topping or malai.

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Recipe

Cooking chocolate  – 1 cup chopped or grated

Chilled heavy cream or malai/milk topping – 1/2 cup

Honey  – 2 teaspoon or 2 teaspoon powdered sugar

Orange juice  – 2 teaspoon

Orange zest  – 1/4 teaspoon

Method

Take cream or milk topping or malai in a bowl. Start whipping. Whip till the soft peaks form.
Don’t whip it more. Over whipping will end up in butter.
Keep it in refrigerator.

Melt the cooking chocolate or dark chocolate in double boiler. I did it in microwave. Microwave for 1 minute. Add the orange juice stir well. And again microwave for 30 second.
Let it cool down. Add orange zest and honey and mix well.

Now add the whipped cream and fold in the chocolate mixture. Don’t over mix, just fold it in the chocolate.

You can strain it too. To get a smooth texture.
Pour in the serving bowl and tap it gently.

Keep in the refrigerator for 1-2 hour. Now decorate with orange segment, chocolate chips and cherry.

Serve chilled or keep in refrigerator for later use.
Enjoy the heavenly taste.

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Aalu Baingan Bharta

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Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha or Wangyacha Bharit is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of India, Pakistan, and Bangladesh. Wikipedia

Baingan bharta no its aalu baingan bharta. I didn’t roast the baingan or brinjal/aubergine because my son don’t like the smoking flavour. He and all my family members love this.

And its very easy to make. Boil mash and fry with spices and your delicious bharta is ready.

I garnished the bharta with boiled peas. Got the idea from my friend Reem Khan. Thanks dear.

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Recipe

Potatoes – 2 large

Baingan or brinjal/aubergine/eggplant  – 1 large

Onions – 2-3

Garlic – 3-4 cloves grated or chopped finely. You can add more if you like

Ginger – 1 tsp grated

Tomatoes – 2 large chopped

Green chilli – 1-2 chopped finely

cumin seeds – 1 tsp

Oil – 2 tbsp

Coriander powder – 1 tsp

Cumin powder 1 tsp

Turmeric – 1/2 tsp

Kashmiri red chilli powder – 1 tbsp

Garam masala powder – 1/4tsp

Coriander leaves chopped – handful

Oil – 2 tbsp

Green peas – 1/2 cup

Salt – to taste

Ghee/clarified butter  – 1 tsp optional

Method

Peel and chop the potatoes.  Chopp the baingan or aubergine. Boil in a pressure cooker for 2-3 whistle.

Let it cool. Peel the baingan  (optional) and mash well with potatoes.

Heat oil in a pan. Add cumin seeds. Let it crackle. Add the chopped or grated garlic. Saute and add the onions.

Fry till onions change it’s colour. Add ginger and tomatoes. Saute till tomatoes becomes mushy. Add the dry spices. And saute.

When oil leaves the sides add the frozen peas, mashed aalu/potatoes and baingan.

Add salt fry till dried up completely. Add ghee or clarified butter and switch off the flame.

Add coriander leaves. Mix well. And its ready. Garnish with chopped coriander leaves and boiled peas.

I had frozen peas so microwaved for 1 minute with little water and salt. If you have fresh peas then microwave for 3-4 minutes with little water and salt.

Serve with steamed rice, roti/Indian flat bread, paratha or naan.

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Beet Soup

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Beetroot soup. Yummy and healthy. No cornflour or bread or any flour added. Used 1 cucumber to get a creamy thick texture.

If you are on strict dieting omit the butter and enjoy hot or cold.
This post is going to be a part of #foodiemonday #bloghop theme is soup.

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I choose beetroot. It is low in fat. Full of vitamins and minerals and packed with powerful antioxidants.

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Recipe

Beetroot  – 2 grated

Carrot- 1 grated

Tomato  – 2 diced

Cucumber  – 1 grated

Grated ginger  – 1/2 teaspoon ( I forgot to add)

Coriander leaves  – handful chopped

Onions  – 2 diced

Garlic  – 2-3 cloves chopped

Salt to taste

Black paper powder  – 1/2 teaspoon

Vegetable oil or butter  – 1 tablespoon  ( I used 1/2 oil 1/2 butter)

Juice of 1/2 lemon

Method

Heat oil or butter in a pan. Add the garlic. Fry till light brown then add the onion and grated ginger.

Fry for 1-2 minutes more. Now add all the vegetables and salt. Saute for some time. Add 2 cup water. Let it boil.

Cover and cook on simmer for 10 minutes.
Stir well and cook uncovered on full flame for 5-6 minutes. Switch off the flame and let it cool.

Add paper powder and lemon juice.
Blend until smooth.

Pour in the same pan add water as require.
I like my soup thick. Filling and yummy. Boil the soup again. And its ready.

Garnish with coriander leaves. Add a spoon full of butter and serve hot.  Or keep in the refrigerator and serve chilled as a cold soup.
Enjoy……….

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Egg less Banana Cake

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Banana cake
A cake with oats,  whole wheat flour and banana. Perfect for kiddos. You will love the flavour of cinnamon and cardamom. And its egg less yet soft and moist.

Use your over ripe bananas lying on the fruit basket. And see how they vanish as a yummy cake.

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Recipe

Whole wheat flour or atta  – 1 cup
Ground oats  – 1/2 cup

Powdered sugar  – 1/2 cup + 1 teaspoon if you want to add tutti fruity or raisins if not take 3/4 cup

Oil  – 1/2  cup

Ripe bananas  – 4

Cinnamon powder  – 1 teaspoon

Cardamom powder  – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Baking powder  – 1 teaspoon

Vinegar  – 1 tablespoon

Tutti fruity or chocochips or any dry fruits  – 1/4 cup

Method

Preheat the oven at 180 degrees. If you are using OTG preheat for 10 minutes.

Grease a cake tin and dust with  flour. Keep it aside.

Mash the banana with a fork or blend in the blender. I used my grinder to mash it well.

Beat sugar and oil well.I like less sweet but you can add 3/4 cup sugar to make it more sweet. Add mashed banana and mix well.

Now add both flour cinnamon and cardamom powder, baking powder and mix well.

In a small bowl add vinegar with soda. Stir well and mix in the cake batter .

Add tutti fruity or chocochips or dry fruits whatever you have. Fold it nicely. I want to use tutti fruity but there was only 1 teaspoon in my pantry so added cashew nuts and raisins.

Pour in the greased and flour dusted cake tin. Tap lightly. Bake for 35-40 minutes. Every oven takes different time.

Mine takes 30 minutes. Check with a toothpick. Bake until the toothpick comes out clean.

Let it cool down.
I sprinkled little powdered sugar on it.

Slice and enjoy the soft moist and yummy cake with tea or coffee.

Coconut sweet

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Sometimes we don’t want to eat or serve store bought sweets. Everyone prefer home made sweets. Because its more healthy and you make it with love so more yummy too.

This time sharing a delicious and easy to make coconut sweet.
Highly nutritious coconut is packed with vitamins and minerals.

We need only equal quantity of grated coconut, milk and khoya/maws or reduced milk with sugar and little cardamom powder.

Try this very quick and easy to make coconut sweet at home.

I used khoya or mawa in it. Its dried whole milk which I made in home by thickened the milk in an open pan on low flame and stirred occasionally.

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Recipe

Grated coconut  – 1 cup

Khoya or reduced milk  – 1 cup

Milk  – 1 cup

Sugar  – 4 teaspoon full

Cardamom powder  – 1/2 teaspoon

Method

Mix grated coconut and milk in a heavy bottom pan or nonstick pan. Cook on low flame stirring occasionally, till the mixture dried up.

Now add khoya/mawa or reduced milk and sugar. Cook again on low flame stirring continuously till dried up completely.

Switch off the flame. Add cardamom powder and mix well.

Let the mixture cool.
Now grind it to get a smooth texture.

After grinding make small balls. You can roll the balls with your palm and make laddu.

Or give them shape with any mould. I used my sandesh mould.

If you don’t have this use any chocolate mould or give any shape of your choice.

Enjoy the yummy home made coconut sweets.

Eggless Rasgulla Cupcake

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After Diwali we all preparing for upcoming Christmas.
Want to make red velvet but egg less. And here is the beauties. Red velvet cup cakes.

With a surprise inside. Placed a small rasgulla in every cupcakes.
A white rasgulla in red cakes. Wow look and taste both are amazing.

Couldn’t take the pictures in day light. But you will love it’s taste and texture.

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Recipe

All purpose flour or maida  – 1 cup

Whole wheat flour or atta  – 1/2 cup

Powdered sugar  – 1 cup

Oil  – 1/2 cup

Milk  – 1 cup

Vinegar  – 1 teaspoon

Cocoa powder  – 2 teaspoon

Baking soda  – 1/2 teaspoon

Baking powder  – 1/2 teaspoon

Vanilla essence  – 1 teaspoon

Red food colour  – 1/4 teaspoon or as required

Method

Mix vinegar in warm milk and keep aside.
Preheat the oven at 180 degrees.

Grease the muffin mould or cup cake mould.
Sieve all the dry ingredients and keep aside.

In a bowl mix together oil and sugar. Beat well. Add vanilla and milk with vinegar. Mix well.

Then add the dry ingredients. Mix well so that it really blend together without any lumps.

I used powdered colour so added in the dry ingredients. Add little and after mixing all the ingredients check the colour add more if require. If you are using jell or liquid colour add at the end and mix well.

Pour the mixture in cup cake mould or muffin pan. Fill 1/4 cup and place one rasgulla on it. Now fill the mould 3/4th.

Bake for 15-20 minutes or until the toothpick comes out clean. Check with a toothpick after 15 minutes. Every oven takes different time. Mine took 18 minutes.

Let the cupcakes cool and remove them from the mould or pan.

You can frost them after completely cooled. I didn’t. Loved it’s plain look.
Drizzle little chocolate sauce and serve.

Or you can make them half before serving.
Enjoyyyyy

This post is going to be a part of #FoodieMonday #Bloghop #Theme baking.

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Choco Coco Delight

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Happy Diwali to everyone.
Have a blessed and blissful Diwali.

May God fulfill all your wishes in wealth, health & happiness in your life.

Diwali/ Deepawali or the  festival of light is an ancient Hindu festival celebrated in autumn every year. Diwali is the biggest and the brightest festival in India. The festival spiritually signifies the victory of light over darkness.

This post is going to be a part of #FoodieMonday #Bloghop #Theme diwali sweets.

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Planned to make something new. And the result of my experiment is here.

I had some grated, khoya/mawa/ reduced or dried milk, paneer/cottage cheese and a jar of chocolate fudge spread in my pantry.

Used them and got a heavenly taste. Mixed flavour of chocolate, cardamom and coconut, wow a really delightful taste.

If you don’t have chocolate fudge spread you can use chocolate sauce or melted chocolate too.

I used khoya or mawa in it. Its dried whole milk which I made in home by thickened the milk in an open pan on low flame and stirred occasionally.

I used chocolate mould you can use any mould or simply roll them with chocolate stuffing and make laddu. Or give any shape.

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Recipe

Grated coconut- 1/2 cup

Mawa/ khoya or reduced milk – 3/4 cup

Paneer or cottage cheese – 1 cup
Milk 1/2  cup

Sugar – 1/4 cup or to taste

Cardamom powder  – 1 teaspoon

Chocolate fudge spread  – as required

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Method

Grind the grated coconut and keep aside.

Now grind the khoya/mawa or reduced or dried milk altogether to make a smooth paste.

Heat the milk in a pan. Add the coconut and cook on low flame stirring occasionally.

When the mixture dried up add khoya paneer paste and sugar. Add 1-2 teaspoon less taste after mixing add more if require.

Cook on low flame. Keep stirring till the mixture dried up.
Mixture shouldn’t be completely dried up. We need a smooth and soft texture.

Add cardamom powder and mix well.
Let it cool.

Knead with your finger tips to make it more smooth.

Take a chocolate mould. Fill the mould half with the mixture.
Put 1/4 teaspoon chocolate fudge spread on it.

Now fill the mould with coconut khoya paneer mixture. Press lightly.

Keep the mould in refrigerator for 1-2 hour.
Demould carefully.

Your choco coco delight is ready.
Enjoyyyy

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