Category Archives: Sweets, Desserts & Drinks

Cheesecake

Foodlyrics_cheesecake1 Cakes!!! Who doesn’t like them? From sponge cake to the latest ones with fondant, sugar art and other artsy cakes. We all are diehard fans of cakes. In recent times, the number of people who prefer eggless have also increased. I have been baking both the types of cakes for quite some time. Baking cakes brings back memories of my childhood where my mother used to bake cakes for me and my brother’s birthday which are just 3 days apart. :) Those were simple sponge cakes but filled with love. They were delicious. We had an old aluminium oven, a round one. We still have it with us and its functional. I will try to bake a cake in that soon!! There are cakes which fall in to a zone where people are crazy and rave about it or some don’t (shocking but yes..its true). Cheesecake is the king of that zone. I have known people who do not like cheesecake. (huh…) while there are people like me who can melt at the sound of it :P :P :P . I always wanted to bake a cheese cake but wasn’t sure about the result, plus the Philadelphia cream cheese costs a bomb. (:/). So am taking baby steps towards it. Some days back I found this recipe on HBG on FB. Thanks to Shash Fernando, who posted this recipe. I tweaked the recipe a little. The result was fantabulous!! It does give you a feel of real cheese cake without actually have one in it. It can be called as a cheat Cheesecake! ;-). We loved it and hope you all will too. Foodlyrics_cheesecake2 Ingredients:

For the base:

  • Marie/ Digestive Biscuits (crushed) – 100 gms
  • Butter (melted) – 3 tablespoons
    Cheese Filling:
  • Sweetened Condensed Milk – 400 ml (I used Amul Mithai Mate)
  • Eggs (separated) – 4
  • Corn Flour – 2 ½ tablespoon
  • Lemon juice – 2 tablespoons

Foodlyrics_cheesecake3Procedure:

  • Add melted butter to the crushed biscuits and mix well. Press it tightly over the base of a loose bottom or a spring form pan.
  • Beat the egg yolks till creamy.
  • Add sweetened condensed milk, corn flour and lemon juice one after another.
  • Beat the egg whites till stiff. Fold it to the condensed milk and yolk mixture lightly.
  • Pre heat oven to 180 degrees.
  • Add the above mixture to the cake pan with crushed biscuits at the bottom.
  • Bake for 30 minutes or till set and serve.

Tips:

  • If you do not have a loose bottom pan or a spring form pan then line the cake tine with an aluminium foil and fold the extra ends on the outside so that you can easily remove the cheese cake once ready. Make sure you have some excess ends.
  • You may use Milkmaid condensed milk too.

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Vanilla Ice-cream

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I scream, you scream we all scream…WE LOVE ICE CREAM!

Very First Ice-Cream Post!!!

Excitement + nervousness + anxiety = me making ice-cream for the first time. While the ice-cream was in the process of setting I felt like a kid waiting to open his birthday presents. ;) (I am always eager to open presents even now. But who isn’t??)

This recipe is by the famous chef Sanjeev Kapoor. I never thought making an ice-cream was so darn easy. Definitely happy with my first attempt, although it has scope for improvement. I am happy that it was not crystallized. This opens a new gate to making more ice-creams. I made some teeney weeny, itsy bitsy changes to the main recipe, but made sure that it did not change the actual recipe. So here it is..tadaaaa!!!

Ingredients:

Milk (skimmed) – 2 ½ cups
Amul Fresh cream – ½ cup
Corn flour – 1 tablespoon
Brown Sugar – 5 tablespoons
Vanilla Essence – 1 teaspoon

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Procedure:

  • Mix the cornflour in ¼ cup milk and keep aside.
  • Boil the remaining milk in a pan.
  • Add sugar and cornflour mixture to it and cook for 4-5 minutes on low flame. Keep stirring in between. Set aside to cool it.
  • Add fresh cream and vanilla essence.
  • Transfer it to a shallow container. Cover it and tip it in the deep freezer till almost set.
  • Divide the mixture into two portions and blend/ churn each portion separately in a blender till smooth.
  • Transfer each of the two portions into the shallow container.
  • Cover it with cling film and then put the lid.
  • Freeze until firm. Scoop and serve and enjoy.

Tips:

  • I used amul fresh cream. You may use any of your choice.
  • In this recipe it wasn’t mentioned whether to use full cream milk or skimmed. I used what was available with me. For best results I feel we should use full cream milk.
  • The recipe called for normal white sugar, I used brown sugar instead.

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Coconut Pedas

I am sure many of us know this recipe. Most of the times we discard recipes, thinking, these are soooo simple, everybody knows about it. But sometimes simple recipes come to the rescue when one has unexpected guests or some instant cravings for some dishes. This one falls in that category. Easy to make recipe with simple ingredients.

So here it is. This recipe, I guess, is passed on to me by my mother, my aunts and I suppose same goes with many of us. Try it out.

Ingredients –

Desiccated coconut – 4 ½  cups
Condensed milk – 400 ml
Cardamom powder – 2 –3 teaspoons

Procedure -

  • In a pan mix the condensed milk and desiccated coconut.
  • On medium flame, stirring continuously, cook the mixture till it starts drying from the sides of the pan.
  • Cool it down, sprinkle the cardamom powder and shape them in to pedas or laddoo shape.
  • Roll or Sprinkle some coconut over the pedas or laddoos.

Tips –

Always add cardamom powder after the mixture is cooled down. This keeps the aroma of the cardamom imtact.

101st Post with Apple Strawberry Shake and some awards !!

A very exciting moment!! I completed 100 posts when I posted the last one. Unfortunately I was very busy and could not mention anything about it. But better late than never. I would like to share this moment with every one of you. This is because of your love and continuous support that this has been possible. I thank each one of you for this.

It had been long time that I actually read all my mails and replies properly because I had been too busy in Mumbai. Now that I am back I saw the replies on posts and my happiness doubled when I saw that Devi from Fresher’s Cook Book and Jyoti from The Veggie Hut shared some awards with me. Thanks so much Devi and Jyoti!! I would like these awards with Siddhi, Jagruti, Rohini, Dipti, PJ, Priya and Sayantani!!

This is something that just came out of mind. Had apples and strawberries ready and thought of mixing both together and this is the result. Hope you all like this!! It’s a treat from me to myself for the 100th post. I wish I could share it with all of you. :)

Ingredients –

Red Apple – 1
Strawberries – 4
Sugar – 2 tablespoons
Milk – 1 cup

Procedure –

  • Wash and peel the apple. Deseed and cut into quarter.
  • Wash and dry the strawberries and chop coarsely.
  • Crush together the apple pieces and strawberries along with sugar and milk in a smoothie maker.
  • Serve chilled with chopped strawberry pieces on top of it.

Tips –

You may try this shake with golden or green apples.
You may also garnish some pomegranate seeds.

Rum Truffles with Awards

Sitting home last evening after a spicy dinner I deserved (or desired ;)) something very yummy and sweet that could be a great end to the day. So I prepared this quick and simple sweet delicacy which turned out amazing. I referred to couple of books and blogs mixed and matched couple of ingredients and vallah..Rum truffles were born ;).

A very few remain the refrigerator now!! This took me around half an hour only, so go for it and make these sweetums..

Ingredients –

Plain chocolate – 150 gms
Butter – 2 tablespoons
Rum/ Rum essence – 2 tablespoons
Shredded coconut – 50 gms
Cake crumbs – 100 gms
Icing sugar – 7 tablespoons
Cocoa powder – to roll the truffles

Procedure –

  • Break the chocolate into pieces and place in a bowl with the butter.
  • Set the bowl over a sauce pan of simmering water (double boiler method) and stir until melted and combined.
  • Remove from the heat and beat in the rum. Stir in the shredded coconut, cake crumbs and two thirds of the icing sugar. Beat until combined. Add a little extra rum if the mixture is stiff.
  • Roll the mixture into small balls and place them on a butter paper. Chill until firm.
  • Sieve the remaining icing sugar and cocoa powder onto 2 different large plates. Roll half of the truffles in the icing sugar until nicely coated and roll the remaining in the cocoa powder.
  • Place the truffles to chill in the refrigerator.

Tips –

You may use vanilla essence instead of rum essence or rum flavor.
Substitute rum with any other alcohol if preferred.


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Awards-

Anshika of Cooking pleasures, Renuka of Love of Cooking, and Jagruti of Joy of Cooking shared the first award with me. Have a look at their beautiful blogs. Devi of Fresher’s cook book has shared the second one . Again I must say she too has a yum blog ;) . S of Art, Food and Travel Chronicles the third one . A great blog to visit. Neat space.

Thanks so much for these awards.

I would like to pass on these awards to :-

SE - Denufood
Parita -Parita’s Kitchen
Deepa – Hamaree Rasoi
Jyoti – Veggie Hut
Jayashree – Desifoodbytes
Shubha – Munch crunch and such
Jisha – Jisha’s Kitchen
Sheetal – Eats eats and eats
Ash – Konkani Foodie
Rachana Kothari