Trifle Pudding (Part two)

Part one of the Trifle Pudding was shared here by me

http://m-n-mcook.blogspot.ae/2011/06/trifle-pudding.html

This time around, I added a few ingredients and that really altered the taste. Let me now share the new recipe with you guys :)

Ingredients:

Sponge cake and a few teaspoons of fruit juice to moisten it.
Milk chocolate bar (any brand - I used Cadbury)
Sliced bananas
Half a tin of Nestle condensed milk (1 tin is usually 390g)
Half a cup of vanilla custard
A few tablespoons of nutella
A small tin of nestle cream
Peach slices (fresh or canned) - I used the canned ones and they were really yum

Method:

I used a deep dish glass casserole dish to create the pudding in, because it is just perfect. So first, start off by slicing the sponge cake in 3 medium-thick layers. Moisten the layers of sponge with a few teaspoons of fruit juice.  On the bottom layer, melt small pieces of the milk chocolate and place gently at the bottom of your deep dish glass casserole. Now pour condensed milk thinly over this and arrange the banana slices over the condensed milk. Now spread Nutella on the other 2 layers of sponge cake. Place one layer over the banana slices and cover with vanilla custard. Place the other layer of nutella sponge (prepared in the step before) and cover with Nestle cream. Now arrange the peach slices over it to garnish the dessert.

                   

The most important part is this dessert needs to be prepared at least 24 hours in advance so that the layers can set together and that's what makes it really tasty :)

Upside down mango cake

Ingredients
Sliced ripe mango- 2cups
Lemon juice- 1tbsp
Butter- 1tbsp
Brown sugar- ⅓ cup

For the cake:
Milk- 1 cup or 250ml
Granulated sugar- ¾ cup
All purpose flour- 1-1/2 cup
Custard powder- ½ cup
Baking powder- 2tsp
Baking soda- ¼tsp
Vanilla extract- 1tsp
Butter- ½ cup

Instructions:
Pour lemon juice over the mango slices and let them stand for 15min. Melt butter in an 8″ cake pan and add the brown sugar. Cover with mango slices and set aside.

For the cake, Sift the flour along with the baking powder and baking soda and keep aside. Heat milk in a pan and add the sugar. Stir until the sugar is completely dissolved and set aside to cool. Once the milk has reached room temperature, add the custard powder and vanilla extract and mix. Stir in the butter and mix again. Pour the prepared milk mixture to the flour mixture and mix well until there are no lumps. Pour the batter over the mangoes and bake in a pre heated oven at 180C for 45min or till an inserted skewer comes out clean. Allow the cake to cool in the pan for 5min. Remove and turn it upside down on a plate. Serve warm with vanilla ice cream.

Microwave Oreo Nutella cake

I am the queen of microwave baking simply because it is so easy and most importantly economizes on time! I tried this easy and super yummy cake last month when my inlaws were here and everyone polished it off in no time. My parents also visited us and mom specifically requested me to bake it again so that she could take it back to India with her!!

Here are the ingredients you need to keep ready:

Cake flour - 1.5 cups (all purpose flour) + 1 tsp baking powder, sift together

1 cup of Sugar, powdered well

2 tbsps of Nutella

12 Oreos

200 gm of butter plus a little that is melted to make the base

1 Egg

Get started!

Melt a little butter, crush 4 Oreos into a coarse powder and mix together. Press firmly into the bottom of your pre-greased baking dish and set it in the fridge for about 10 minutes to chill well.

Melt the butter in a microwave safe dish and add the powdered sugar, mix well. Now break the egg into this and whisk well for at least 15 minutes by hand or using the electric beater. 

Add the flour-baking powder to this mixture and whisk well. Divide the mix into half. Spread the first half over the Oreo base you have prepared. Separate 3 oreo biscuits and arrange in the way as below, keeping one full oreo biscuit in the middle. 

In the second half of the mixture, add 2 tablespoons of nutella and mix well. Now spread it over the first layer which was prepared. Cover well.

Here's my cake all set to go into the oven. Upturn a tea saucer on the turntable in the microwave (This is to ensure the cake bakes evenly) before you set the dish over it. Bake on High for 6-7 minutes and keep an eye on it constantly. 

...There it's done!!

Maltesers 'Cake in a Cup'

Yep you read it right, it is cake in a cup! I didn't ever think it was possible until I made it and saw for myself how easy it is! I've tweaked the original recipe a little so here goes my version :)

You'll need:

4 tbsp self raising flour
4 tbsp castor sugar
3 tbsp oil [any will do, I used sunflower oil]
1 medium egg
3 tbsp Nutella [here I melted a small bar one of my fave hazelnut chocolate and used it, you can use plain milk chocolate if you like]
4 tbsp milk
...and one small packet of Maltesers.

Whisk together all ingredients except the maltesers, until it is well combined. Now in 3 medium coffee mugs, pour in the batter in each cup just up to half level as the cake will rise when it is  getting baked. Tip 3-4 maltesers into each cup and push it a little inside so that it is covered by the batter.

Set it in the microwave on high power for a minute but check after 30 seconds. Mine were done in less than a minute. You have to get the mug out when the cake is still moist as it will settle after it is cooled. Serve warm with strawberries/cream/icecream - or ALL :)

As you can see I haven't bothered clearing the gooey chocolate at the edges of the cup - just for the heck of it !!

Enjoy this yummilicious dessert and trust me it's so easy that you'll keep it at the top of your mind for an instant dessert :)

No Bake Oreo Cheesecake

 For the base:
Marie biscuit - 1 packets (24 nos)
Chocolate biscuit - 1 pkt 
Melted butter - 3 tblspn


For the cake:
Oreo Biscuits : 1 Big packet ( broken into chunks) 
Sugar - 3/4 cup
Hung curd - 1 cup
Fresh cream - 1 cup (used Amul cream 200ml)
Agar agar/China grass - 1 pkt (10 gm)
Water - 4 tblspn

1.I used a combination of marie biscuit and chocolate biscuits. You could use marie biscuit alone. Pulse the biscuit coarsely in the mixer along with the melted butter. Or take the biscuits in a zip lock cover and powder it coarsely with the chappathi roller. 


2.Take a round spring tin. Spread the biscuit mix on the base of the tin. The base should be firm. So press it down tight. Freeze the base for half an hour. Meanwhile prepare the cake mix.


3.Mix hung curd and cream in a bowl. To get hung curd, take almost 4 cups of fresh curd and tie it in a muslin cloth and hang it. The whey will be drained and you will be left with creamy curd.


4. Break the Oreo biscuits in big chunks. Mix in the biscuits to the curd+cream mix. Mix well so that its uniformly blended in.


5.The China grass I used were strands. I put them in warm water for 10 minutes. Then put that bowl in a pan of boiling water for the china grass to fully dissolve. Add the liquefied agar agar to the mix. Mix it well with a spatula Leave in the refrigerator for overnight, to set.


6.Once set, Open the spring tin and serve the cheesecake. You could garnish with some Oreo Biscuits, though I served it plain. 

Banana, walnut, cinnamon loaf

Ingredients :

2 cups all-purpose flour

1 tsp baking powder

2 tsp cinnamon pwder

1/2 tsp baking soda

1 tsp salt

1/2 cup butter - softened

1 cup sugar

3/4 cup whole milk

1 tsp vanilla essence

2 bananas - mashed 

1/2 cup walnuts - chopped

Method :

1.Cream the butter with the sugar till it becomes nice and pale. 

2.Mix flour, salt, baking soda,baking powder and cinnamon pwd in another dry bowl. Add this to the butter mixture,   alternating with a little milk at a time and beat until nicely blended. Add the flour and milk alternately as you   keep whipping the batter so it gets nice and fluffy. 

3.You can even use a food-processor for this. Keep scraping the sides as you blend or beat the mixture. Add a little   more milk(half cup more) if the batter looks too thick.

4.Add the mashed bananas and vanilla essence. Finally add in the chopped walnuts, folding in just to mix it well.

5.Grease a Loaf shape tin, or use muffin molds for individual cakes. I used a Loaf pan. Fill them only 2/3rd full as this needs more room to rise. Even if you use a cake pan, do not fill more than half of it. Sprinkle some chopped walnuts on top as well.

Preheat oven at 175 deg celcius and bake for 20 to 25 minutes (muffin size) or 30 - 40 mins ( loaf tin) until cake springs back when lightly touched near center, and the sides pull away from the pan.

Put a toothpick in the center and if it comes out clean, your cake is ready to come out of the oven. 

 If you are using a cake pan, it may take a little longer, but keep checking if its done after 20 mins. Allow the cake to cool a little on the wire rack,Dust with Icing sugar then serve with a scoop of vanilla ice cream!

 

Hazelnut-Banana Microwave Cake

The softest, yummiest cake ever, and yes, made in a microwave in about 10 minutes baking time! Don't believe it? Try it yourself today! :)

Ingredients:

Hazelnut-chocolate paste : 2 tsp ( You can use Nutella, or any other)

Milk: 1 cup

Eggs: 1

Maida or all purpose flour: 1 and a half cups

Pureed banana: thick puree of 1 banana

Powdered sugar: half a cup

Melted butter : 50 gms

Sift the dry ingredients together and mix. Add the egg and beat the mixture really well. Add the milk, hazelnut paste, banana puree and melted butter. Beat it either by hand or use an electric mixer, until the mixture is really smooth and well combined.

Grease a microwave safe deep dish and pour this mix into that. Invert a saucer upside down on the microwave turn table and place the deep dish over it. Microwave on high for 15 minutes, and keep checking at 5 and 7 minute intervals and do prick a fork into it as an indicator if it has baked well and is done. 

Mango Custard Honey Tarts

Mango Custard Honey Tarts:

For the tart cups:

1 packet of marie biscuits or digestive

4-5 tbsp of butter per tart cup.

Tart moulds.

Method : 

To make the tart cups:

Step 1:

Powder the marie biscuits and keep in a bowl. Melt the butter (melt a little extra, in case you need to add some more. Add the butter to the powdered biscuit. Mix well so that it’s moist. Also add a tbsp of honey per tart mould.

Step 2:

Take the tart moulds and line it with Clingfilm. Take sufficient amount of the biscuit mixture and press against the mould. Press hard enough so that it takes the shape of the mould and not so hard that it breaks. Use the back of a spoon to make it easier to level it.

Step 3:

Now put the moulds in the freezer for an hour. Take them out and the hardened biscuit tart cups will easily come away from the moulds. Unmould and keep it back in the freezer. 

For the mango custard :

You can either make custard using the readymade custard powders available in the supermarket or make your own homemade custard. I made some yummy homemade custard.

Here is the recipe:

Ingredients: 

1 cup Skimmed Milk
1 tsp Coconut extract
3 tbsp firmly packed Brown sugar
2 cup Ripe Mangoes, chunks
1 tsp Lemon juice
1/4 cup Cornstarch 

How to make mango custard:

Combine mango chunks, lemon juice and coconut extract and blend until smooth. In small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2-3 minutes. Transfer into a bowl and let it cool. Chill thoroughly.

Assembling the tarts.

Step 4 : 

Take out the tart cups, Pour the custard into it ( make sure the custard is properly cooled down, or the tart cups will melt!) . The custard should be thick and should set quickly. It must not be of pouring consistency.

After pouring the custard, put it in the fridge for another 1 hour. Take it out and try touching the top of the custard. It should bounce on your touch and not be gooey.

Step 5: 

If it bounces, it is ready to garnish and serve. Garnish with powdered pistachios or fresh fruits, whatever you desire. 

yummey!

Trifle Pudding

Scrumptilious ain't it ?? This is the easiest dessert to make and the ingredients are quite easy on the pocket too.... too good to be true? :D

Ingredients

Sponge cake/Marble cake

Condensed Milk - 1 tin

Cream - 1 tin

Strawberry Jam/mixed fruit jam to spread over the bread

Jelly and/or Vanilla Custard to use in the layers [I usually use custard, but didn't use it this time]. If you use these options, then there's no need of using the jam and condensed milk.

Tinned fruits or fresh ones, whichever you prefer. I used peaches and pineapple... you could alternatively use even mangoes, they are a delicious option

Chocolate syrup

Bananas, sliced, to garnish

Method

Delicately slice the cake into layers. On each layer apply cream and jam and layer the fruits. Cover with custard/condensed milk and a dash of chocolate syrup. Continue this layering until the cake has been used up or you have made an optimal quantity. Garnish with bananas. You can also add assorted nuts of your choice, although I prefer it without nuts.

This dessert is best made a day prior to your party/gathering so that the cake is moist enough. Enjoy !

MAsala MAngo and orange popsicles

Yesterday was an eventful and exciting day! I started a new venture called " Masala Popsicles". and In celebration of having done that, decided to actually make some yummy popsicles. This is an easy and yummy recipe, that anybody will love , especially kids...!
Enjoy!!!

MAsala Mango And Orange Popsicles

Ingredients
2 Cups of Chopped Mango (Fresh or Frozen)
1 Cup Orange Juice
2 Tbsp Honey
1 tsp of Lemon juice 
a pinch of aam choor ( dried mango powder)
1 tsp of Chat Masala
Kulfi, or popsicle moulds ( available in any plastic store, or Tupperware)


Method
Combine all the ingredients and blend until smooth. ( except chat masala)

Spoon equal amount of the popsicle puree into each mould. Freeze until solid, about 4 hours or overnight.
Sprinkle a little bit of chat masala all over the popsicle once, ready to serve. 
Enjoy!!!!

Easy Eggless Cooker cake.

Check out my Post on making an Easy Eggless cooker cake !!!!

Quick Bread Crumb pudding..

The idea for this recipe came from some bread crumbs that I had made. My husband refuses to eat the brown sides of the bread slice and instead of throwing them, I stored them in the freezer and then later toasted and ground them into fine bread crumbs.
This recipe is a nice way to use the breadcrumbs.
I hope you enjoy it.

Ingredients :
Bread Crumbs - 1 cup
Milk : 1 1/2 cup
Sugar : 3/4 cup
Ghee - 5 tbsps
Cashewnuts and raisins - 1tsp each.
Condensed milk - 4 tbsp
Chopped strawberries -for garnishing.


Method:
-In a pan, take 2 spoons of Ghee and fry the cashews and raisins and when done add the bread crumbs and fry for a few minutes. 
- Add milk and cook for 10 minutes in a low flame, in the meanwhile also add the condensed milk. 
- When this mixture is half cooked add the sugar.
-When the sugar had dissolved fully, add the rest of the ghee.
-Garnish with the chopped strawberries. Serve chilled.

Homemade Quick Sreekhand...

My husband and I have this huge sweet tooth and there is usually something sweet in the fridge to bite on after dinner or lunch.. This dessert is Vinod's favorite and every time I make it he licks the bowl clean! It takes 10 minutes to assemble the ingredients and make the dish.. but you need to prepare the curd overnight to get thick cheese like hung curd.

I hope you enjoy the recipe....

Ingredients ( serves 2) :

-2 cups [400 gms] of set curd ( I used nestle set curd)
-2 Pinches of saffron
- Castor sugar ( according to taste)
- Chopped peanuts and almonds
- 3 tablespoons of warm milk.
-2 Tsp of nutmeg


Method:
1. Hang the curd overnight in a muslin cloth.. and let the water in the curd drain out so, that you are left with thick cheese like curd.

2. Throw away the drained water .Put the thick curd in a bowl & add the Castor sugar, Nutmeg,Chopped nuts,milk and saffron.

3. Whisk all the ingredients together and put it in the fridge for about 2 hours. 

4. Serve Chilled... Its yum! 

Kesar Badam Homemade Ice Cream

Ingredients :

100 gms almonds
1 1/2 litres milk
1/2 tin condensed milk
1 1/4 cup cream
1/2 tsp cornflour
8-9 tbsps sugar
10 strands of saffron

Method:

      -Soak the almonds overnight and grind it to paste.

-Dip the saffron in a little milk and keep aside.

-Simmer milk on low flame and add the condensed milk.

-Keep stirring, till the mixture becomes thick and decreases to almost half the quantity.

-Dissolve the sugar in few tbsps milk and add cornflour and saffron.

-Mix well till mixture is creamy and there are no lumps.

-Add this to the condensed milk mixture and heat again.

-Put in the paste of ground almonds in the mixture, stirring constantly.

-After the mixture thickens allow it to cool.

-Add the cream, mix well and refrigerate until half set.

-Take out from the refrigerator, blend well and re-freeze.

    ~ Dish up , garnished with almonds and a few strands of saffron.~

Beetroot Halwa/fondant

Ingredients..
-Beet root (moderate size) – 4
-Sugar - 4 tbsps ( according to your taste)
-Ghee – 2 tbsps
-Condensed milk- 1 cup
-Cardamom powder – 2 pinches
-Cashew nuts – 8-9 (finely chopped)
Method..

1. Wash and remove the top and tail portion of beet roots and pressure cook them whole.
2. Allow to cool and then peel off the skin, which comes out easily.
3. Grate the beetroot and keep aside.

 4. Heat 1 tbsp of ghee in a thick bottomed pan, add the cooked and grated beet root, and fry till it gives out a pleasant aroma.

5. Add the condensed milk and cook till the vegetable and milk blend and become thicker.

I used milkmaid condensed milk but
you can also make condensed milk at home. 

After adding the condensed milk

6. Add sugar and cook till all the sugar syrup is absorbed.

7. Add the remaining ghee and cook till the halwa leaves the sides of the pan.
8. Mix in the cardamom powder and decorate with the chopped nuts.

I've never tasted beetroot halwa before and this dish turned out to be absolutely delicious. Vinod asked for 2nd and 3rd helpings :)