Yogurt mousse with Gulkand and rose petal honey
This dessert is an adaptation of some pretty well known names Mousse, Pannacotta and the Shrikhand. It is light like a mousse, creamy like pannacotta and flavored like yogurt shrikhand.
It is a mousse without eggs, a panna cotta without heavy cream & a set shrikhand with honey & all the wonderful flavors of saffron & some fresh rose petals.
Prep Time : 20 minutes
Cook Time : 10 minutes
Ingredients to make Yogurt mousse with Gulkand and rose petal honey
1 cup hung curd
A generous pinch of saffron
1 tbsp of Rose petal honey
1 tsp Gulkand
About 6 tablespoons of milk
1 tbsp gelatine
Vegetable oil to grease the ramekins
Rose petals and rosé petals honey to garnish
To make Rose petals honey :
1/2 cup Honey
1/4 cup loosely packed desi/ organic rose petals of any fragrant rose
To prepare Rose petals honey:
Wash the rose petals. Dry them lightly .. pat with paper towel. Lightly fill a jar with petals. I used a small bottle & poured the honey over it.
Let it stand for a 2 days. It gets more fragrant with time.
Preparing the Mousse:
Drain the curd in a cotton cloth and hang it for few minutes.
Place this hung curd in fridge for further draining along with sieve as otherwise it will go sour when kept outside.
After 24 hours transfer to a clean bowl. Whisk it well in the bowl to make it fluffy & airy. Gently crush the saffron threads between your fingers.
Blend it in with the yogurt.
Set aside & let it sit for couple of hours for the flavor of the saffron to be infused. The yogurt will take the light yellow color from the saffron.
Sprinkle gelatin over 1 tablespoon water in a small bowl and let stand 1 minute to soften.
Heat the milk in the microwave for about 40 seconds or till almost boiling hot
Stir in gelatin in the warm milk until dissolved and there are no lumps.
Mix yogurt, gulkand & rose petals honey.
Whisk them together well again to blend and fluff.
Line the ramekins with vegetable oil.
Spoon the yogurt mix into the ramekins.
Cover and put them in a refrigerator and chill until it sets (about 6-8 hours. Overnight works best).
Before serving place a plate over the ramekin, turn it over and tap the ramekin lightly for it to come out.
Drizzle some rose petal and prepared honey on the mousse & serve chilled.
The saffron & the rose petals are just one of other options. The same delicacy may be presented with bits of fruits & nut in it.
I have used gelatin to set mousse. It can be made without using gelatin too. It’s how we set Shrikhand in freezer.
Recipe adaptation – eCurry.com
My family always cooked black- eyed beans in the form of curry to be eaten with flatbread/chapati. As usual children don’t prefer it and they can’t be forced to eat. So while searching for some interesting recipes, I chanced upon this recipe on Pinterest. And I must say this is the best way to feed dried beans to your family, as no one can say no to a sweet dish.
These Black Eyed bean Blondies are moist and fudgy, with chocolatey goodness in every bite. No one would believe they’re also loaded with nutritious beans.
1¼ cups black eyed peas, soaked and boiled
½ cup oats
½ cup powdered oats
1 tsp baking powder
2 tsp vanilla extract
½ cup honey
4 tbsp unsalted, melted butter
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup chocolate chips
½ cup slivered almonds or other nuts/seeds
¼ cup dessicated coconut and thin slices of coconut to garnish.
Preheat oven to 175 degrees. Grease or line a square baking dish with parchment paper and set aside.
Blend or process black eyed peas, oats, butter, vanilla, eggs and honey in a blender or food processor until smooth.
Transfer mixture into a bowl and mix in powdered oats, cinnamon, nutmeg, baking powder and salt.
Fold in chocolate chips, slivered almonds and coconut, then pour batter into baking dish.
Bake for 30 minutes or until a toothpick inserted into the edges comes out clean.
Allow to cool completely before cutting and store in the fridge.
Pineapple Zarda (Sweetened Rice)
Zarda is a traditional dish which is mainly prepared in weddings in the north Indian Muslim communities. Pineapple Sweet Rice is a traditional dish of India and Pakistan. There are many variations of this recipe. Pineapple flavour is widely popular among Muslims. It’s a very delicious Dessert and it’s really very easy to make.
This is the perfect combination of fruity and rich flavours. People call it by many names, Meethe Chawal, Zarda, etc. Here I have added pineapple to give it a fruity taste. Though traditionally mawa is added, you can leave it out and make your dish less rich.To my surprise it turned out awesome. I wasn’t sure at first but when my family appreciated it and asked for more, It made me happy that the recipe passed the test and is ready to go on the blog.
This is one of my favourite dishes. My mother always used to make zarda/meethe chawal on special occasions with saffron and coconut flavours.
The best Zarda is one, where each grain of rice is long, separate and firm with no evidence of mush or overly softened rice, all whilst being coated in the sparkling syrupy goodness of the sugar.
So, the sweetened pulao is here for you. Prepare it at home by following this easy recipe with step by step instructions along with pictures.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
1 cup rice, basmati
1.25 cups Pineapple juice
1 bowl Pineapple cut into chunks
1/2 cup sugar
2 spoons clarified butter/ghee
2 sticks of cinnamon,
4 green cardamom
1 cup water
Saffron strands few
Milk 2 spoons to soak saffron
2 drops of yellow food color
2 drops of kevada water
Few drops of lemon juice
pinch of saffron
Pistachios, cashews, raisins & almonds handful
Add saffron in warm milk. Set aside.
Add 1 cup of pineapple juice with 1 cup of water. Add yellow food color and boil.
Add soaked rice to this and sprinkle few droos of lemon ,and cook until rice is 90% done. This would make rice khila khila for zarda.
Drain the rice and spread in a thali, so that rice does not stick to each other.
In a separate pan, put ghee. Put all the dry fruits. Fry and keep them aside.
Now in that same pan in ghee, add cinnamon, cardamom and cloves. Saute it.
Now add remaining Pineapple juice & sugar. Add a cup of pineapple chunks. Cook till pineapple softens.
Now add drained rice to this, sprinkle saffron milk & kevada water and mix well on low heat. Cover with aluminium foil and cook it on dum, till it is cooked and grains of rice are khila hua.
Once liquid is dried, turn off stove. Remove the foil.
Garnish with dry fruits. Serve hot with chunks of pineapple.
Virgin Pinacolada no bake Cheesecake
As i love making chesecakes, so i opted for this flavour being my favourite. Well, this very special Pinacolada Cheesecake is, for the 1st Birthday of my Blog.
The Piña Colada cocktail is a popular drink that features the flavors found in this cheesecake. The combination of pineapple and coconut combine for a marvelous, tropical-inspired cheesecake.That’s just double happiness when you can bring a wonderful dessert and cocktail together in one outstanding cheesecake.
It’s a great dessert and a show stopper for dinner parties or whenever you have friends over. The flavours really show through and luckily it’s quite light, but not calorie wise 😄
It takes a bit of prep time to make this cheesecake but you can prepare the base and filling ahead of time, allowing it to chill overnight. It’s super easy to make; filled with a creamy, no-bake cheesecake nd garnished with kiwis and strawberries.
I am so happy to share this recipe with you. it’s celebration time .”YUMMY TALES OF TUMMY” completed one blissful year. Thank you all for being a part of my journey. Thank you for all the love and appreciation.
Right this time last year I stepped into the blogging world. I published my first recipe for the world to see and since then there is no looking back. I so enjoy writing and developing a recipe for my blog.
A cake is a must for any celebration . So for this occasion I wanted to include my favorites in a recipe and keep it super simple. Something that each one of you can make very easily.
So here is my version of Tropical Virgin Pinacolada no bake cheesecake. ✔ Eggfree ✔ Gelatinfree ✔ No bake
TO MAKE BASE, 1ST LAYER
250 gms Marie biscuits + Oats bisc mix
125 gms Butter melted
Roasted dessicated coconut 4 tbsp
Grind biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined in the mixer.
Grease a small springform cake tin with loose bottom.
Press above mixture over base and side of prepared pan. Refrigerate for an hour.
TO MAKE PINEAPPLE COMPOTE
Pineapple chopped 4 slices
Sugar 4 tsp
Water as required
In a pan put sugar and chopped pineapple pieces. Add some water and cook till pineapple softened and comes together as thick pulp.
FILLING, 2ND LAYER
2 x 250g packets cream cheese, Philadelphia, softened.
2/3 cup icing sugar
Whipped cream 1 cup
Coconut milk 1/2 cup
9 tbsp pineapple compote
1/2 cup coconut milk
Using an electric mixer, beat cream cheese, icing sugar, until smooth.
Add whipping cream, beat until combined.
Add coconut milk. Beat nicely.
Fold in pineapple compote. Scoop & pour mixture into prepared pan.Place pan in the refrigerator for atleast 3 hours.
Or if in hurry, keep in deep freeze for an hour and than in fridge, so tgat it sets properly.
PINEAPPLE & MANGO PUREE GLAZE
White Chocolate milky bar 3 small packs
Sweetened Condensed Milk 1/4 cup
Honey ¾ cup
Pineapple juice 50ml
Mango puree 1/2 cup
Powdered Gelatin 2tsp few drops of yellow food colour (optional)
Combine the pineapple juice, honey and mango puree in a heavy bottom sauce pot and bring to a boil.
Add the bloomed gelatin and the condensed milk and whisk smooth.Pour the entire hot mixture over the white chocolate and whisk smooth.Pour through a strainer into a clean container cool it.
Pour over cheese cakes once it has cooled a bit.
Decorate with more tropical fruits Kiwi and strawberries.
NOTES: 1. Let the cheesecake set properly. It takes it’s own sweet time to set.
2. While unmoulding cheesecake from springform tin, wrap a hot towel around the tin to ummould easily and neatly.
3. Let the yellow mirror glaze first come to the room temperature then only pour it over cheesecake.
Healthy Mix Fruit Pie (No Bake )
What you could probably do with pie other than baking for something new? It clicked to me that why not go for NO BAKE.
The recipe for this delicious and speedy summer pie is very simple. The filling requires no baking, is quick to prepare, and can be varied to suit whatever combination of berries and fruits is in season.
When I think about summer desserts, this pie is always the first thing that pops into my mind. It’s indulgent, yet light. It’s casual and simple. With just a handful of ingredients, it’s a simple dessert that doesn’t require any fuss. And more importantly, it doesn’t heat up the kitchen.
Other variation which i have dared to change is pie base and using absolutely NO SUGAR.(i have used honey instead )
The base is gluten-free which is made from almonds, cashews, dates, figs & walnuts, which together provide an excellent boost to your helath.
A simple, naturally sweetened mixed fruits & berries pie is gluten free (yipee.. no maida) and full of fibre rich fruits and dried berrries.
Ingredients to make pie crust
1 cup walnuts
1 cup cashews/ kaju
1/2 cup Almonds /badam
1 cup Anjeer/figs
2 cups pitted dates, roughly chopped
Whipped Coconut Cream
1 can coconut milk, refrigerated over night
1/2 cup mascropone cheese
1 tablespoon honey
1 cup strawberries, fresh
1/2 cup yellow berries fresh
1 cup blueberries dried
1 cup cherries dried
2 tsp honey
Cook all mix berries in a pan. Add honey. Cook till berries soften.
Instructions to make Crust
Add the all nuts to a blender and pulse into a course meal.
Add the chopped dates & figs/ anjeer to the blender and blend until a dough forms. You may need to stop occasionally to scrape down the sides.
Now add powdered nuts mix well and form a dough.The dough should stick together when you squeeze it together.
Press the crust into a loose base tart tin. If the crust sticks to your hand as you’re pressing it into the sides use a small sheet of parchment paper to keep from sticking.
Set in the fridge or freezer to firm up for about 30 minutes.
To make whipped Coconut Cream
Place the coconut milk can in the fridge overnight. It will solidify the cream.
Carefully scoop out the solid cream and place in a metal or glass mixing bowl.
Add mascropone cheese and honey.
Beat the coconut cream on a medium to high speed for a couple of minutes until it becomes whipped and airy.
To assemble :
Spread the whipped coconut cream- mascropone cheese mix on the dried fruits, anjeer & dates crust, using the back of a spoon to evenly spread if out.
Scatter the cooked berries over the top of the coconut cream in an even layer. Again cover it with whipped cream layer.
Decorate with fresh fruits.
Serve immediately or keep in the fridge until you’re ready to enjoy.
These sweet potato brownies are soft, gooey, and oh-so-chocolatey. They taste like pure bliss and are pretty much impossible to stop eating…
The sweet potato adds depth of flavor and moisture, keeping the brownies soft and fudgy without needing any oil in the recipe.
You get extra protein (5.6 grams per brownie!), iron from the cocoa, and a vegetable serving all at the same time.
Just few healthy ingredients are needed to whip up these rich, fudgy and extremely moist chocolate brownies! Using sweet potatoes as a base, these flourless chocolate brownies are naturally paleo, vegan, gluten-free and completely refined sugar-free! A quick and easy snack recipe to satisfy the sweet tooth instantly.
You might be confused about how sweet potatoes could play a role in a homemade brownie recipe. Do they make the brownies taste like vegetables? Will the brownies be the wrong texture? Worst of all, will anyone know that there are sweet potatoes in these brownies?!
The answer is no! In fact, these sweet potatoes are one of the secret weapons in this brownie recipe. Adding the vegetable means you’ll get all the benefits of sweet potato nutrition each time you take a bite out of these brownies.
But these sweet potato brownies have another secret ingredient: avocados. Benefit-rich avocados are one of my favorite foods, my favourite breakfast avocado toast, i can have it every day, and I love them in baked goods as well. They add healthy fats, protein and a super creamy texture.
Prepration time : 20 minutes
Cooking time : 40 minutes
Sweet Potato Brownies
1 cup of mashed sweet potatoes
1/2 cup peanut butter
1/2 cup mashed avocado or butter
2 tablespoons of unsweetened cocoa powder
1 Egg or half banana pureed or 1/4 cup of yogurt
1/2 cup honey
1 teaspoon of vanilla essence
1/4 teaspoon of cinnamon powder
Clean,Wash & peel 4 medium sized sweet potatoes. Poke sweet potatoes with a fork and micro high them for 7-8 minutes without water. Cool it and mash or pulse it in mixer.
Preheat OTG to 180 degrees for 10 minutes. Meanwhile mix all of the ingredients in a bowl, adding the beaten egg last.
Line a baking pan with parchment paper. Once all the ingredients have been mixed, pour batter into the baking dish.
Bake for 25 minutes. Done.
Enjoy hot brownie with vanilla icecream.