Eggless Berry Tiramisu

For this month Eggless Backing we got an interesting challenge, need to thank Gayathri and Sowmya for choosing tiramisu. Instead of mascarpone cheese I have tried this with cream cheese. For soaking used berry sauce, came across this recipe from here. Since I used cake flour the biscuits turned very soft and almonds gave a crunchy feel for this berry Tiramisu.

Ingredients:

Cake flour	1 cup
Sugar	2 Tbsp
Unsalted butter	¾ cup
Coarsely ground almonds	¼ cup
Vanilla extract	½ tsp

 

Directions:

1. Mix all the ingredients and add ground nuts finally and mix until it blends well.
2. Transfer the batter to piping bag with a ¾ inch round tip or cut the edge.
3. Pipe the fingers about 3 inches long at one inch intervals on an ungreased cookie sheet.
4. Bake in a preheated oven for 30 – 40 minutes or until slight brown at 300° F.
5. Allow it to cool for 5 minutes and transfer to airtight container until you need.

 

Ingredients for Berry sauce and Cream Mixture:

 

Mixed berry	1 cup
Brown sugar	2 – 3 Tbsp
Lemon juice	½ medium size
Cream Cheese	4 oz
Whipped Cream	1 cup
Vanilla extract	2 drops
Sugar	3 Tbsp



 

Directions:

• Heat a sauce pan, add berries, lemon juice and brown sugar stir until brown sugar blends and dissolve. When it start to boil turn off the stove and allow it to cool.
• After it’s cooled, drain the sauce using a spoon. Warm it lightly.

 



• Mean time in a large bowl, add cream cheese, sugar and vanilla extract and mix well.
• Finally add whipped cream and mix gentle until it blends well.
• Soak the lady fingers in warm berry sauce and arrange in the dish, then top it with cream cheese mixture until its covered (like a thick coating), next top it with berry mixture.
• Repeat the process until you reach the top of the dish.
• Refrigerate for about 4 – 6 hours. After it sets cut and serve.

 

 

Strawberry Custard Dessert

Today comes another recipe, which I planned to post under seasonal foods for BM 27. Strawberry is sitting for more than three days in refrigerator no one is in a mood to eat. When I was thinking to try something interesting, I came across this recipe from Vegbowl. Instead of mango I tried with Strawberries and it turnout well, vanished in minutes.

Ingredients:

Milk	1 cup
Corn starch	1 Tbsp
Sugar	¼ cup
Vanilla extract	1 tsp
Strawberry pure	½ cup

 

Directions:

1. Mix corn starch with ¼ cup of milk. Heat the remaining milk with sugar in a sauce pan, when it starts to boil add the corn milk in slow stream and stir continuously (if not lumps might form).
2. In a stage it might start to bubble and thicken, turn off the stove and add vanilla extract.
3. Allow it to cool completely. Mean while clean the strawberries and blend, strain to remove the seeds and extract the thick pure (don’t add any water).
4. To assemble, drop a tablespoon of custard top it with strawberry pure one tablespoon repeat this until you reach top of the glass. Allow it to set in refrigerator for an hour.

 

Note:

• The mixture should not be runny when you’re turning off and after adding vanilla mixture will be little bit lighten. If you feel it’s runny, again cook for couple minutes.
• After it cools it will thicken so. Keep this in mind when working.
• Instead of corn starch you can use custard powder.
• I added 2 tsp of sugar to my strawberry pure it’s optional. You can leave the strawberry pure in refrigerator for one hour it helps to thicken a little bit.

Linking to:  Do check other Blogging Marathoners here

 

Almond Mango Shake

Summer will not complete without a shake, mango will be the best one for summer. But in our home there is no season for this mango shake even in winter, now it became my kid’s favorite too. To add a healthy touch added almonds this time even my husband didn’t realize it.

Ingredients:

Mango Pulp	1 cup
Milk	1 cup + ¼ cup
Sugar (optional)	2 tsp
Almond	2 Tbsp
Ice cubes	few

 

Directions:

1. Soak almonds for 2 -3 hours, remove the skin and grind to smooth fine paste using ¼ cup of milk.
2. Add this almond mixture, mango pulp, milk and ice cubes in a blender and blend until every thing is evenly mixed.
3. If needed add more ice when serving.

 

Note:

I used tin mango pulp, you can use fresh mango also.

 

Linking to:  Do check other Blogging Marathoners here, Celebrate summer,  Jagruti's page

 

 

Cantaloupe Mousse

Mousse one of the kids friendly food, one of my little one love to eat smooth textured food and cantaloupe is their favorite one. Cantaloupe is one of the most wanted fruit in our home, during the seasons. For the hot summer this chilled mousse will be best combination.

Ingredients:

Cantaloupe pure	1 cup
Sugar	3 Tbsp
Gelatine powder	1 tsp
Water	3 Tbsp
Cantaloupe finely chopped	½ cup
Whipped cream	1 ¼ cup

 

Directions:

1. Cut the cantaloupe blend it in mixe or any blender and take one cup pure (I used ⅓ fruit for this).
2. Add sugar and mix until it dissolve and let it rest in refrigerator for an hour.
3. Sprinkle gelatine powder in water and mix well.  Double boil (heat water in a sauce pan, put the gelatine mixture bowl over the water) and cook until it dissolve and becomes thin watery.
4. Add this to cantaloupe pure and mix well. In another large bowl add the chopped cantaloupe, whipped cream and pure mixture, gently mix them.
5. Transfer the mouse in desired serving bowl and allow it to set for 1- 2 hours.

 

Note:

• You can skip the chopped cantaloupe if you don’t like it.
• I added a drop of orange food color, but you can skip and go with natural one.
• For best result allow it to set for 4 hours.

 

 

Linking to:  To check other Blogging Marthorners, Jagruti's page, Celebrate summer

 

 

Watermelon Kheer

Hello friends from today it’s going to be seasonal food theme in our BM group. Still yesterday night I was so confused to prepare dishes under this theme. Here officially spring is started but still feels like winter, in some place’s its already summer. Hope you might got why I am so confused. Finally today morning decided to stick with summer foods, even though few of my other seasonal foods are ready to post, I changed my mind.

Today its going to be watermelon kheer, one of the co blogger who’s running Magic Mingle Challenge each month announced watermelon and rice combination this month. I came across this combination of rice and watermelon  in a TV show (but not this recipe), I was wondering how it will taste? Now this announcement made me to try this wonderful recipe, I had tough time to find watermelon here couple days before only I found in store bought one and tried this.

 

Ingredients:

 

Basmati rice	¼ cup
Water	¾ cup
Watermelon juice	1 ½ cup
Coconut milk	3 Tbsp
Milk (optional)	¼ cup
Condensed milk	3 Tbsp
Cardamom powder	¼ tsp
Cashew nut	1 Tbsp
Ghee	1 tsp

 

Directions:

1. Cut the watermelon, remove the seeds and dice into cubes. Now blend the cubes in a mixe or blender and strain the juice. Soak rice for 10 – 20 minutes.
2. In heavy bottomed sauce pan, boil water and ½ cup of watermelon juice. When it starts to boil add rice and cook until it’s done.
3. Reduce the heat and add condensed milk and coconut milk allow it to cook for another 2 minutes.
4. Finally add the remaining watermelon juice and cardamom powder turn off the stove don’t allow for boiling.
5. Heat ghee in another pan and roast the cashew nut and add to the kheer.
6. Serve it warm or cold.

 

Note:

• I didn’t add milk if you need you can add when you are adding watermelon juice at the end.
• Instead of coconut milk you can also substitute milk.
• If you are sweet toothed add more sugar or condensed milk.
• This ratio yields 2 servings.

Linking to: To check other Blogging Marthorners, Jagruti's page, Celebrate summer

 

 

Moong Payasam / Passi Parrupu Payasam

Now days there are lot of changes in wedding foods, even the way of serving is also changed. Traditionally for any occasions the food will be served in plantain leaf or banana leaf and there is an order to serve the food and we need to keep the food in certain part of the plantain leaf. What ever changes comes the wedding menu will not complete without payasam, mostly payasam will be served for lunch that’s with rice menu. In this modern world people started to use paper cups for this payasam. But actually it should be served after rasam as I said first there will be some variety rice, white rice sambar, rasam, payasam and finally curd or buttermilk.

There are lot of payasam variety, I thought to stick with traditional tough. Moong Paysam or Passi Parrupu Payasam, this is made out of coconut milk, jaggery and moong. Mostly for all dhal or parrupu payasam we need to use coconut milk and jaggery.

Ingredients:

Split moong dhal (Passi parrupu)	½ cup
Raw rice	1 Tbsp
Coconut milk	1 cup
Jaggery	¾ cup
Cardamom powder	½ tsp
Cashew nut	1 Tbsp
Raisin	1 Tbsp
Ghee	1 Tbsp

 

Directions:

1. In a heavy bottomed pan, heat 3 cups of water, when the water starts to boil add moong and to cook.
2. Using a mixe or coffee grinder, pulse once or twice the raw rice (broke that into 2 or 3 pieces).
3. Add this to moong and cook by stirring frequently. If you feel water is not sufficient add another half cup of boiling water.
4. Mean while add jaggery and water (1/4 cup just to immerse) in another pan and start to cook until jaggey dissolves.
5. Once the moong and rice is cooked, add the jaggery syrup (filter it) and coconut milk and allow it to boil once.
6. Finally add cardamom powder, heat ghee fry cashew and raisin and add to cooked payasam.

Note:

• I used half cup thick and half cup thin coconut milk.
• You can increase or decrease the coconut milk according to your taste.
• If you’re using jaggery powder you might need little less I used manda vellam.

 

Blogging Marathon page for the other Blogging Marathoners doing BM#27 

 

Kulfi

Kulfi is one of the kid’s favorite street foods. During my school days for vacation, we use to visit our grand parents place, there will be 12- 15 kids, we use to call Ice cream person and stop him in front of our house for half an hour. Hope you can imagine in a small village if he sells a lot in short time what will happen he use to come every day and ring the bell. Even though it’s not Kulfi, when I planned to make this kulfi, my kid’s behavior remained me those wonderful days.

This is my last post for this month Blogging Marathon; I ended up last two weeks with a dessert thought of doing the same for this week too. There comes Kulfi idea, Kulfi must be served semi frozen and not soft like ice cream.

Ingredients:

Milk	4 cups
Sugar	½ cup
Crushed almonds	1 ½ Tbsp
Pista crushed	1 ½ Tbsp
Heavy cream	½ cup
Rose water	¼ tsp
Cardamom powder	¼ tsp
Yields: 8-10

 

Directions:

1. Bring milk to boil in a heavy bottomed vessel, when it’s reduced to 3 cups.
2. Put sugar in a bowl add ½ cup of hot milk and stir until smooth. Add this mixture to boiling milk.
3. Continue to cook on low flame until thick and creamy or until it’s reduced to 1 ½ cups.
4. Add the crushed nuts and boil for 1 minute. Remove from heat and allow to cool completely.
5. Whip the cream in a large bowl until smooth and thick but not stiff, then mix the cream, rose water, cardamom powder to the reduced milk.
6. Pour into cone shaped container or kulfi molds; freeze for 10 hours or until set.
7. To serve, hold the cones under tape water for couple minutes remove the lid and run a sharp knife around the edges and slip out the kulfi gentle.

 

Sharing to: Kid's Delight Event

 

Blogging Marathon page for the other Blogging Marathoners doing BM#26