When you don’t know what to do with those leftover slices of your bread loaf – turn them into fluffy, custardy pudding with this super quick and simple dessert!
Looking for something warm, sweet, and satisfying to end your meal? “Instant” bread pudding goes just right with that.
It sounds like a quick and inexpensive dessert. Delicately sweet with a hint of coffee and cinnamon, takes only 3 minutes to prepare. It makes a lovely dessert, breakfast, or comfort dish any time. If you happen to have a couple of slices left over in a package of bread, this recipe is a perfect way to use them up.
Preparation time : 10 minutes. Cooking time : 3 minutes. Serves : 2
Ingredients to make Leftover Bread Pudding in Microwave in 3 minutes
- Leftover sugar syrup 2 spoons
- Coffee powder 1/2 tsp
- Leftover Bread slices 3
- Milk 1/2 cup
- 1 egg
- Sugar 2 tsp
- Butter 1 tablespoon
- Salt a pinch
- Cinammon a pinch
- Vanilla essence 2 drops
To make Caramel I have used 2 spoons leftover sugar syrup. Heat it on low flame. Swirl the pan in between. Add 1/2 Tsp coffee powder for flavour.
After few minutes the colour of sugar syrup will turn into golden brown. Remove it from heat. If it’s too thick add some water/leftover sugar syrup to adjust the consistency. Pour this into 2 remakins. Keep this aside.
Take 3 slices of leftover bread. Pour 1/2 cup of milk over to soak it for 5 minutes. Add 2 Tsp of sugar, a pinch of salt and cinnamon and 2 drops of Vanilla essence.
Add 1 Tbsp of unsalted butter and 1 beaten egg. Mix everything together. Pour this bread mixture in to greased remakins.
Micro high these for 3 minutes. Insert a toothpick and see if it needs few more seconds to micro.
Take it out once it cooks down a bit. Invert remakins on a plate.
Drizzle some more Caramel over it. Garnish it with Strawberry and few mint leaves.
Video recipe 👇
This cheesecake is tasty, low on fat and high on proteins. The nuts and oats crust gives the perfect crunch to the base. Delicious is the word for this.
Hung Curd Cheesecake With Almond-Oats Crust, a deliciously finger licking recipe to treat your family and friends. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people.
The detailed explanation makes Hung Curd Cheesecake With Almond-Oats Crust so simple and easy that even beginners can try it out.
This recipe can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Hung Curd Cheesecake With Almond-Oats Crust.
Prep Time 20 min
Cook Time 20 min
Serves 6 people
Ingredients to make Hung Curd Cheesecake With Almond-Oats Crust
- FOR CHEESE LAYER :
- 1 cup hung curd
- 1 cup crumbled paneer (homemade)
- 1 tsp Fresh cream
- 2 tbsp Condensed milk
- 3 tbsp Sugar
- 2 tbsp Milk
- 1 tbsp cornflour
- For the crust :
- 1 cup powdered oats
- 1/2 cup powdered almonds
- 2 tbsp Sugar
- 1/4 cup butter
- FOR GARNISHING :
- Pistachios , Blueberries and cranberries.
How to make Hung Curd Cheesecake With Almond-Oats Crust
- For making crust: Mix the powdered oats, powdered almonds and sugar well.
- Rub in the butter until it is well combined and the mixture starts to come together
- Keep a pie mould ready. Grease and line it with parchment paper.
- Press the above mixture into the prepared baking tin.
- Spread it into an even layer with your fingers to form the base or the crust of our cheesecake.
- Keep it refrigerated until our cheesy mix gets ready.
- Preheat the oven at 180 degrees for 10 minutes.
- Put all the ingredients of the cheesecake in a bowl and blend until it turns smooth and creamy.
- Pour this over the prepared crust
- Bake in the pre heated oven at 160 degrees for 15-20 minutes or until the cheesy layer just sets.
- Remove it from the oven and allow it to come to room temperature.
- Refrigerate for 2 hours minimum.
- Garnish with pistachios, cranberries and drizzle of blueberries.
- Slice and serve cold. Keep the remaining cheesecake refrigerated.
1. Preparing 1 cup of hung curd- Line a sieve with a muslin cloth and pour 2 cups of curd into it.
2. Tie the ends of the muslin cloth together and squeeze out the excess water. Hang it over the tap until all the whey water drips away. Or you may allow it to stay for a couple of hours in the sieve until the water drains away. Keep a bowl under the sieve and refrigerate it until you use the hung curd [ this will keep the curd cheese from becoming sour]. Hung curd/ curd cheese can be stored refrigerated for 2-4 days.
3. The cheese layer must be smooth and creamy without any lumps.
4.You may adjust the sweetness according to your preference by adding less or more sugar.
5.Oven temperature and time vary. Bake just until the cheese sets [but is still jiggly]. It should stay white on top even after baking, so do keep an eye on it.
6.Line the base and sides of tin, both, with parchment. This makes it easier to remove our cheesecake
Recipe courtesy : Morphyandme
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.