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Gajar Halwa Mousse

 

GAJAR HALWA MOUSSE

As winter season has come to an end, and my love for gajar halwa refuses to let it go. For making gajar halwa, regular red and long carrots have almost vanished from vegetable market. So thought to make it with beautiful orange carrots and that too with a twist. My family too relishes gajar halwa and halwa served this way, they all were surprised and happy to dig in this little beauty.

Carrots are extremely good for eyes and contain good amount of water content. And when combined with the milk and dry fruits – its a different world all together, right? Once in a while, a little spoonful is good for lifting your mood , right?

As winters are bidding goodbye, change of season calls for something soothing and chilled. So I have  made fusion dessert out of it. One last time to make gajar halwa till the next winter season arrives. Enjoy chilled gajar halwa mousse in modak shape with orange reduction garnished with pistachios.

Preparation time : 20 minutes

Cooking time  :  10 minutes

Serves : 2

Ingredients to make Gajar Halwa Mousse

Orange carrots 125 grams
Ghee 2 tsp
Sugar 1 tbsp or more
Saffron strands few
Cardamom powder a pinch
Salt a pinch
Cashew nuts 4
Whipped cream 35 g
Gelatine 4g
Juice of 1 orange
Icing sugar 2 tsp
Pistachios handful                                      silver vark to decorate

 Method to make gajar games mousse :

Soak saffron in 1 teaspoon of milk

Put some water in the gelatin

Peel and wash the carrots and cut into small pieces. Add some water to the pressure cooker and simmer the carrot pieces upto 2 whistles. Now take out the pieces of boiled carrots, grind them without water, to a fine, smooth paste.

Now heat the ghee in a pan. Add pureed Carrots and saute for some time. Add sugar to it and saute it. Add cashews powder and saute it. Add cardamom powder. Add salt to taste and saute it

Add the soaked saffron and remove from flame. After some time remove it on the plate and cool it down. Your gajar halwa is ready.

Now whip up heavy cream till soft peaks achieved.

Place the soaked gelatin for 5 seconds in microwave on high. Make sure it is lump free. Add gelatin to whipped cream. Mix this whipped cream -gelatin mixture into gajar halwa with light hands.

Now fill this mixture in the modak mould or whichever shape you like,and refrigerate it for  few hours in the fridge.

For Orange reduction :

Extract fresh orange juice and transfer it in a pan to boil and thicken. Add 2 tsp icing sugar to it

Put off the flame when orange juice turns slightly thicker. Cool it and fill it in a bottle. Orange juice reduction is ready.

Make a desired shape with a orange juice reduction on a white plate.

Remove the Mousse from the mould and decorate it with pistachios.

Serve chilled.

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Regards 💖💖

 

Rajgira/Amranth grain Fruit Tart(No Bake)

Rajgira/Amranth grain Fruit Tart (No Bake)

The Navratri festival is celebrated for nine days twice a year. The Chaitra Navratri  during the months of March-April and the Sharad Navratri during September-October. Though fasts/vrat is observed during both occasions.

With the onset of Navratri, the season changes from winter to summer and hence our immunity and digestion takes a dive as well. As per Ayurveda, one should avoid eating non-vegetarian, onion, garlic as they are considered “tamsik” during this period and they plummet our immunity!

So, we fast and worship for cleansing and purification not just for our body but for our mind and soul too for maintaining well-being, harmony and perfect balance.

Since breads form a crucial part of a regular Indian diet, a few food items like buckwheat(kuttu), singhada and sabutdana  go into the making of variety of flours, which could easily fill in the space created by the absence of millet and grain based breads.

Another ingredient that attains great importance during Navratris and has now become one of the newest superfoods is ramdana, popularly known as Amaranth/Rajgira. It’s gluten free, low on glycemic load, enriched with antioxidants and essential vitamins and minerals. Popular for its laddoos and chikki, this goes into some of the most mouth-watering preparations tailor-made for the fasting lot.

On that note Happy Navratri to you all.
Craving for something sweet while you fast? Indulge yourself with this special fruit tart.

Ingredients to make Rajgira/Amranth fruit tart

Rajgira/Amaranth popped 1 cup
Jaggery 3/4 cup
Hung Curd 1/2 cup
Honey 1 spoon
Lemon/orange zest 1/4 tsp
Seasonal fruits of your choice kiwis, strawberries, oranges etc.
Dry fruits to decorate

How to make Rajgira/Amranth fruit tart

In a pan put 3/4 cup jaggery with little water. Add 1 cup popped rajgira. Mix nicely and switch off the flame.

Grease the pie tin with melted butter/ghee

Spread jaggery & rajgira mix on to greased tin

Hang the curd for 3 hours. Let the excess water drain out. You hung curd is ready. Add 1 spoon honey to hung curd

Add 1/4tsp lemon/orange zest to hung curd.
Spread hung curd on to rajgira tart.

Cut the fresh fruits and chop the dry fruits
Decorate the tart with fruits and dry fruits in attractive way.

Keep in the fridge for few hours.
While serving remove from the fridge and cut the tart into pieces.

Video Recipe

Leftover Bread Pudding in microwave in 3 minutes

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 and sweet to curb your sweet cravings? “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 👇

Hung Curd Cheesecake With Almond-Oats Crust


Hung Curd Cheesecake With Almond-Oats Crust
Prep Time : 20 min
Cook Time : 20 min
Serves  : 6 people

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.

 

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.

Notes-
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 : Akila Subramaniam

Yogurt mousse with Gulkand and rose petal honey

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

Serves
2 persons

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.

Notes :

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

 

 

 

 

 

 

Black eyed Bean/Sukhi Choulai Blondies

Black-eyed  beans, are among the most nourishing in the legume family. Black-eyed beans are a great pantry item. Their distinctive taste is wonderful in curries and salads too.

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.

PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
Serves: 6

INGREDIENTS
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
2 eggs
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.

INSTRUCTIONS
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.

Recipe adaptation from Blog :Dairy of an ex sloth

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