Easy Strawberry Icecream

Vaanya, my four and a half year old daughter, is at a 'I love everything Pink' stage. Pink is not just her favourite colour but the only colour she wants everything around her to be in. Her fetish is not just limited to clothes but even food. She chooses to eat her oreo biscuits in strawberry flavour because it is pink! If she could, she would have painted the entire city pink.

Last month when we got a box of strawberries home, this simple and quick recipe was on my mind for my darling pink daughter. As I thought, the mere all natural pink colour of this ice cream made her eat spoonfuls straight from the container. The super easy recipe worked perfect and I did not have to use any artificial colour. 

Ingredients : 

• 1 cup whipped cream
• 1 cup condensed milk
• strawberries, chopped, as required

Procedure : 

Take a little less than 1/2 cup of whipping cream (to achieve 1 cup of whipped cream) and whip it to stiff peaks. 

Fold in the condensed milk and whip it again.

Fold in chopped strawberries and put the mixture in a freezer proof container and freeze for 3-4 hours. 

Scoop out and enjoy the soft serve type ice cream.

Happy Pink ice cream relishing

Amrita

Chocolate mousse-2 ingredient recipe

Threshold

We are at the threshold of a new beginning. A new chapter is awaiting to unfold in our lives. Our tiny tot (who is three years now) is about to join school. Vaanya is about to enter a magical world of learning new things everyday, of making new friends and of understanding the things about life. Vishal and I, as any parent, are both very anxious and excited at this stage. Our talks revolve around discussing schools nowadays. A girls or a co-ed, a convent or an international, an ICSE or a CBSE....why is choosing a school so difficult. 

With so much going around nowadays, getting to hear horrific incidents about the things happening in schools, I sit and wonder what exactly am I looking for. Do I put her in a school that thrives on reputation since ages or do I put her in a school which exceeds in the number of extra-curricular activities they engage the child into. Every school has its own positive and negative aspects which naturally makes the whole thing all the more difficult.

We as parents want Vaanya to grow in an environment where she learns the values, the discipline and the true essence of life. We want her to enjoy the wonderful days of school and become a beautiful, sensitive and a caring human being.   

After some years, we will face this same anxiety while choosing a college for her and then after more years while getting her married. Parents and their anxieties...we now understand. Circle of life, they rightly say. 

For my 'Sweet Day' this time, I am sharing an extremely easy and quick eggless chocolate mousse. It just requires 2 ingredients and is as simple as ABC.

Ingredients : Serves 2

• dark chocolate, roughly chopped to fill 1 cup (I used Morde dark compound)
• 1 cup whipped cream

Procedure : 

Take some water in a pan boil it. Reduce the heat to medium and let the water simmer. 

Take a bowl big enough to fit on top of the pan in a way that the water should not touch the bowl.

Add the chopped chocolate to the bowl and place it on top of the pan and allow it to melt over the simmering water. Be careful as to not let the chocolate burn.  

Allow the chocolate to cool little bit. 

Keep about 1/4 of the whipped cream aside for garnishing.

Add 1/2 of the whipped cream to the melted chocolate and fold gently. 

Add the remaining half and fold it gently too. 

Once you see no more of the white streaks in the chocolate and the cram has been folded well, divide the mixture in serving glasses/bowls. 

Refrigerate for 2 hours to set.

Garnish with whipped cream piped on top through a star nozzle and some chocolate shavings. 

Notes : 

• You can alternately melt chocolate in the microwave for about a minute in 10 sec bursts.
• You may add some brewed coffee to the melted chocolate to intensify flavours. 
• To make chocolate shavings, simply grate a bar of chocolate. 

Happy Mousse devouring
Amrita

Nolen Gurer Eggless Mousse

The season of Indulgence is here. It is the perfect time of the year to dig into recipe books and bring out those spicy and sweet treats. For me there is always a reason to experiment with something sweet!

During Diwali, a reader asked me to suggest her a Nolen gurer souffle recipe which she fondly remembers relishing at a famous sweet shop in Kolkata 'Balaram Mallick & Radharam Mallick'. Having found my love in cooking/baking very recently i.e. around 3 years, I had not yet heard of this delicacy leave alone tasting it. The season's gem was bought and thus began my trials with it. I experimented on my Mango mousse recipe by simply substituting mango for Nolen gur. The result was great with a wonderful and smooth texture but this time I wanted to experiment on an eggless recipe. This recipe is adapted from Tarla Dalal's website and worked amazingly good for an eggless version.

Ingredients : For 3-4 servings

• 1 cup paneer
• 1/2 cup whipped cream 
• 1/2 cup grated Nolen gur/Date palm jaggery
• Nolen gur shavings for garnishing

Procedure :

Dissolve Nolen gur in 2-3 tbsp warm milk.

Blend paneer in a blender till smooth. Do not add any water. 

Mix paneer with the dissolved nolen gur. 

Gently fold in the whipped cream.

Pour in serving bowls and refrigerate for 1-2 hours to set. 

Garnish with Nolen gur shavings.

Nolen gurer mousse(egg based)

This was my first trial with egg whites as the base. I simply substituted in my tried and tested Mango Mousse recipe.

A big thanks to Parvati Sinha, the reader who gave me the inspiration to try this wonderful recipe. 

Happy Mousse relishing

Amrita

Falsa Bars-Falsa Fetish # 2

A casual discussion on FB made me fall in love with this unknown(till now) fruit called Falsa/Phalsa. This tiny, purple black, sweet and sour fruit has since then been the queen of my kitchen! As soon as I realized that I could use them as the Blueberries(which we sadly do not get here), I jumped on to all possible recipes. Having found some amazing recipes, I decided to do a 3 part series of my Falsa Fetish.
The first one in the series is my favourite Falsa Gelato. The lovely rich colours along with simple ingredients are surely a perfect Summer Killer. The second in my series is the Falsa Bars which  was loved the most. A super simple recipe with a yummy filling, these bars were over the same day. The crispy shortbread base with the sweet and sour tangy filling topped with a soft yet crisp crust turned out to be the most loved in my Falsa series! And the Baker in me was happy to have finally baked something with this little fruit.
 

Recipe adapted from: Zoe Bakes

Ingredients:I modified the recipe to get a 9x4" rectangular bar

Shortbread Crust :

•  2 1/2 tbsp powdered sugar
• 1/2 cup all purpose flour
• 3 tbsp unsalted butter
• a pinch of salt

Falsa Filling :

• 100 gms Falsa/Indian blueberries
• 2 tbsp sugar

Top Crust :

• 1/4 cup finely mashed paneer/cream cheese
• 2 1/2 tbsp unsalted butter
• 2 1/2 tbsp powdered sugar
• 1/2 cup all purpose flour

Milk and cream mixture(1 tbsp)/egg wash mixture(1/2 egg+1/2 tbsp) for brushing top 
 

 

Procedure :

Shortbread Crust :
Preheat oven to 176 degree Celsius. Grease a 9x4" rectangular pan or a 6x6" square pan.
In a bowl, combine sugar, flour, butter and salt. Knead to a smooth dough and press to the bottom of the pan, spreading it out evenly.
Bake for 20 mins or just till light golden in colour.
Cool.

Falsa filling : 
Wash Falsa and de-seed them.
In a saucepan, combine falsa and sugar and stir on low heat. Add little water and let it cook till it gets mushy and thickens. Remove from heat and allow to cool.

Top Crust : 
In a bowl, combine mashed paneer/cream cheese, butter and sugar. Add flour and knead to a smooth ball. Refrigerate the dough for 1/2 hour.
Take out the dough and roll out thin strips to cover the bars. 
Spread the Falsa filling over the shortbread.
Place strips of the dough over it, 2 across the length and 5 width wise.
    

Brush the top with milk-cream mixture or egg wash.
Bake for 30-35  mins or till the top gets a golden brown colour.
Cool and cut in bars to serve.

Notes :

• You may use any other fruit to make the filling or even try a chocolate or caramel filling. 
• For an even more quicker version, use any jam as the filling.
• You may even try and make them savoury bars with any yummy filling of your choice!

My last of this series- another lovely Falsa bake coming real soon.

Happy Falsa Bars Eating
Amrita 

Khubani ka meetha/Apricot Fool

Khubani/Qubani ka meetha is an authentic and very traditional Hyderabadi desert recipe. Made of dried apricots, it is served especially during weddings. Khubani/Qubani is an urdu word which means 'Apricot' and Meetha translates to 'Sweet'. This desert  involves boiling apricots with syrup until they assume the consistency of a thick soup or compote. The dessert is then topped with blanched almonds or apricot kernels, and is traditionally garnished with malai (thick cream from Buffalo milk), and also with custard or ice cream.This recipe was challenged to the SNC north group by Roha of Hyderabadi cuisine. 
I decided to try this classic desert with custard and name it an Apricot Fool.
A fool is one of the quickest, easiest, and most awesomely named desserts that we know. Dating as far as the sixteenth century, a Fool is a classic English dessert and is believed to earn the name from a French word 'fouler' which means 'to mash' or 'to press'. A fruit fool begins by making a puree from fresh, dried or frozen fruit. Traditionally a  fool is a delicious mixture of lightly sweetened and pureed fruit with sweet custard. Modern recipes skip the custard and use whipped cream.

  

Ingredients:

• 1/2 cup (75-80 gms) dried Apricots/Khubani
• 2-3 tbsp sugar
• 1 clove
• 1 green cardamom
• 1 tsp lemon juice
• 2 tbsp vanilla custard powder
• 1/2 cup milk
• 1 tbsp sugar (for making the custard)

Procedure:

Wash and soak dried apricots overnight. 

Remove and reserve the liquid for later use(It will have a lovely golden brown tinge)

De-seed and remove the apricot kernel.

Remove the nut inside the seed with the help of a nut cracker or with a pestle. You will find a small almond shaped nut inside which you may blanch in boiling water to remove the skin or keep some just as it is for decoration.

Take a non stick saucepan over medium heat, add the reserved liquid(used for soaking) and the apricots. Allow to boil.

Add clove and slightly crushed cardamom and let it simmer for 10-15 mins.

Add sugar and stir. Mash the apricots and cook till the mixture becomes thick and mushy. This is the apricot compote.

Allow to cool.

Meanwhile, make vanilla custard. Boil milk and add sugar. Take a small bowl and dissolve custard powder with a little cold milk/water. Add this to the boiling milk and stir well. Allow to Cool.

 

Assembling:

Take a bowl/glass and make desired layers of the apricot compote and vanilla custard. 

Garnish with some chopped apricot nut and whole nuts(with skin).

Note:

• Be careful while adding sugar as it may vary with the variety of apricots used or with individual taste.

• You may serve the Khubani/apricot compote with whipped cream, ice cream or even thick cream/malai.

• You may garnish with some almonds and pista.

 

 

 
Happy Khubani Fool Eating
Amrita

Strawberry Fool

''Any darn fool can make something complex, it takes a genius to make something simple.''― Pete Seeger

1 Year and 11 months old!!
How did she grow so soon?? Wasn't it just yesterday that she fitted in my arms and gave me the most sweetest unselfish smile, filling up my days with her sunshine presence and giving me the most beautiful reason to live. She is all of this and a lot more now. She is my daughter Vaanya.
I understand Time flies..but why so soon! It so seems like just yesterday that we were anxiously waiting..first for her to come out, then for her to turn, sit, crawl, stand and walk. How selfish we become as parents, wanting them to learn everything fast, and once they do, we want time to slow down! I guess that is what Parenthood is. 
Our children teach us so much, at times completely transforming us. I think the best thing they teach is to have patience and the ability to love unconditionally. They teach us to admire and love the most simplest and silliest of things. They teach us to move on and be happy with whatever we have. Most importantly they teach us to be a child all over again!
Vaanya continues to add that special spark, that special reason to live life fully and that special presence which can never be replaced. We as parents feel truly blessed to have her. Every 24 of the month is dedicated to something sweet on our blog to signify Vaanya's utmost sweet presence and we call it our Sweet day. 
Today I am sharing a super simple and super pretty desert. It hardly needs any skill and is sure to stun your guests. 

Ingredients: For 6 servings

• 1/2 packet of strawberry jelly
• 1 cup milk
• 2-3 tbsp sugar
• 2 tbsp strawberry custard powder
• 1/2 cup vanilla sponge cake crumbs(I used my leftover Ombre cake, you may try with store bought small sponge cakes like Britannia and churn them in the mixer or use your hands to crumb it)
• 6 strawberries chopped and a few for garnishing
• whipped cream and mint leaves for decoration 

Procedure:

Strawberry Jelly
Make jelly as per the instructions on the packet. Basically you need to mix the provided powders and pour boiling water and mix. 
Add the chopped strawberries in it and let it cool a bit. Do not wait to long as the jelly will set.
Pour jelly in the chosen glasses or bowls. 
I used an angled effect, therefore placed the glasses at certain angle over a towel roll and let it set. 
As soon as they cool to room temperature, transfer to the refrigerator, maintaining the angled effect. I put the same roll of towel in the fridge and let the glasses tilt on it. This is crucial as jelly being jelly is very slippery and may get ruined if you keep the glasses straight.

Strawberry custard:
Boil 1 cup of milk and add sugar. 
Dissolve custard powder with some cold milk and add to the milk, stirring well.
As it thickens to the desired consistency, remove from heat. Let it cool a bit and add the sponge cake crumbs.
Very carefully spoon this custard in the same glasses till the top. 
Let it set in the refrigerator, this time keeping the glasses straight for at least half an hour.
Garnish with whipped cream, strawberry slices and mint sprigs. 

Getting set in the fridge

Ready to be served

I tried another version which was suggested on the back of the jelly pack and which turned out to be a quick,pretty and yummy desert.

Make jelly as per instructions(I used the leftover half) and mix equal quantity of whipped cream with it. Whip/blend this mixture well.

Pour in desired glasses/bowl for serving and garnish.

Set in a bowl and garnished with whipped cream and strawberry fan

Set in individual glasses topped with whipped cream and strawberry bits

Happy Strawberry Fooling
Amrita

Dark Chocolate and Strawberry Panna cotta-An Indulgent Celebration

Happy Women's day to all you lovely and beautiful ladies. 

I know I am yet again late with my post, with Women's day being celebrated 2 days back on March 8. Like I said before, better late than never!!

International Women's day, originally called International Working Women's day, is celebrated on March 8 every year.The UN theme for International Women's Day 2013 is "A promise is a promise: Time for action to end violence against women. I so hope that this promise is kept and that the inhuman and brutal cases of violence against women come to an end and all those who have suffered and been victims get justice as soon as possible.

Coming to the post, this is my first attempt at trying my Baker's fingers to make this desert which does not require the oven. Panna cotta (means cooked cream) is an extremely popular Italian desert made by simmering cream and sugar, mixing with gelatin and allowed to set. Yup, you read me right, that's it. The only thing you actually do with this desert is Wait to set!! 

Authentic Panna cotta is vanilla flavoured and served with fresh fruits. I obviously chose the sinful route!! Dark Chocolate and Strawberry. The best part being, having the privilege of using Homegrown Strawberries from my Amma's(mother-in-law's) amazing and beautiful garden.

The beginning

The wait

Ripe and ready, fresh and luscious

This is a super easy, no hassles and a winner desert . Every bite is a sinful delight. This is definitely NOT for the 'weak sweet toothed', you need the strongest sweet tooth to devour and enjoy the smoothness and silkiness of a Panna cotta with zero guilt!!

Ingredients:For 3-4 servings(depends according to the size of serving glass/bowl selected)

• 1 1/2 cup heavy cream
• 4 tbsp sugar
• 1/3 cup dark chocolate, melted
• 2 tbsp strawberry puree
• few drops of red food colouring
• 1/4 tsp vanilla extract
• 3 tsp powdered gelatin/agar agar(for vegetarians)
• Fresh Strawberry for garnishing
• Tempered chocolate twigs

Procedure:

First (bottom)Dark Chocolate layer
In a bowl, add 1/4 cup cold water and add 1 tsp of gelatin. Allow to bloom for 5-10 mins till gelatin becomes spongy. 
(If using Agar agar, dissolve 1 tsp of agar agar in 1/4 cup of hot water. Bring it to the boil and simmer for 5mins. Mix well with warmed ingredient.)
Meanwhile take 1/2 cup cream in a pan on low heat and add 1 tbsp sugar. Stir till sugar dissolves. Remove from heat.
Melt 1/2 of the dark chocolate on a double boiler or microwave for a minute/till melted.
Mix chocolate in the cream, stirring well.
Mix the gelatin/agar agar and stir well to dissolve while the mixture is warm. If it doesn't dissolve, gently heat the mixture to just warm and add gelatin.
Pour the Dark chocolate in selected glasses and refrigerate for an 1/2 hour or till set. To get the angled effect, keep the glasses tilted with the help of a roll of towel.

Strawberry layer
Bloom 1 tsp gelatin in 1/4 cup cold water or agar agar in hot water as instructed above.
Dissolve 2 tbsp sugar in 1/2 cup cream over low heat. Remove from heat. Add food colouring, vanilla extract and strawberry puree. Mix well. 
Add gelatin/agar agar and stir to dissolve.
Pour in the glasses over the chocolate layer. Refrigerate for another 1/2 hour or till set, angled against a roll of towel. 

Second Dark Chocolate layer
Repeat the same steps for the first layer. 
Pour on the strawberry layer and allow to set in the fridge for 1/2 hour or till set, glasses to be kept straight this time.

Strawberry Fan
Make 5-6  longitudinal cuts (not all the way through) and then gently spread using little pressure.

Tempered chocolate twigs
Take about 1 tbsp chocolate and melt on a double boiler or microwave for a minute. Give it a good whisk.
Pour the chocolate in a plastic cone, snip off the end and draw twigs on a butter/parchment paper, very carefully. Keep in the refrigerator for 5 mins to set. Peel and keep aside. 

Garnished Panna cotta with a strawberry fan and tempered chocolate twigs

Sending to What is with my cuppa and Nupur's page
Only Continental Cooking brainchild of Pari

 

and Women's day event sponsored by Cuponation.

Happy Women's day and Happy Indulging
Amrita