Archive for the ‘Dessert’ Category

Watermelon-Blackberry-Lime Popsicles!!!

Watermelon-Blackberry-Lime Popsicles!!!

I have to say…I am getting addicted to making popsicle.I don’t know what is making me crazy, the heat, the color of popsicle, the flavor or the deliciousness of every other popsicles I’m making.

It’s getting so hot every other day that I just want to eat these pretty pops for my lunch, snack and dinner. And to me there’s no harm in doing that, right..because I know what is in there. Even I don’t feel guilty handing one or two pops in a day to my little one. And the recipe is so simple and yet so refreshingly delicious.

Watermelon-Blackberry-Lime Popsicles!!!

Watermelon-Blackberry-Lime Popsicles!!!

Ingredients:

  • 4 cups of chopped watermelon
  • 8-9  frozen blackberries
  • 2 tsp lime juice
  • 2-3 tbsp honey, adjust according to your taste

Instructions:

  • Place all ingredients in a blender and puree until well blended and smooth.
  • Pour mixture into popsicle molds. Insert sticks when partially frozen and freeze until solid, preferably overnight.
  • To remove the popsicle from the mold, just run warm water around the mold and pull on the sticks to remove the pops. OR else Let the mold stand at room temperature for about 2-3 minutes and pull the sticks to unmold.
Watermelon-Blackberry-Lime Popsicles!!!

Note:

  • If using wooden ice pop sticks, soak sticks for 30 minutes in warm water before inserting into pops, this helps keep them from floating up when inserted into molds.
  • Taste for sweetness and add more honey if necessary (it should be too sweet as it will lose sweetness after freezing.)

Advertisements
Phirni topped with Mango Puree

Phirni topped with Mango Puree

Phirni, hmm the name itself makes me eat a bowl full of this….its a rich, creamy and luscious dessert, made with milk, sugar and rice. Traditionally, it is served cold in earthen pots, which give this dessert a unique and distinct flavor.

There are lots of variations of phirni like Strawberry phirni, Mango phirni(my favorite), Rose Phirni and list goes on. Basically you can add any seasonal fruits to the basic recipe for a delicious twist.  I like to make this dessert and serve with mango pulp on top..ahh!!  heaven!!  You can mix the pulp with the phirni  once it is completely cooled. But I like more this way…:)

Phirni topped with Mango Puree

Phirni topped with Mango Puree

Ingredients:

  • 4 tbsp basmati rice
  • 3 1/2 cups of milk (I used 2% milk)
  • 6-7 tbsp  sugar
  • 1/4 tsp cardamom powder
  • 1 big pinch of saffron
  • sliced pistachios for garnishing
  • 1 cup mango pulp

Preparation:

  • Wash rice 3-4 times in running tap water, drain and soak the rice in water for 30 minutes to 1 hour.
  • Drain all the water away and grind the rice to a very coarse paste (pieces should be visible) using 2 tbsp of milk.
  • Dissolve saffron in warm milk and set aside.
  • Bring rest of the milk to boil. Add the rice paste, cardamom powder, sugar to the milk and cook on medium heat till the rice is completely done. In between add the saffron milk and keep stirring to avoid burning of milk from the bottom. This whole process will take 20-30 minutes.
  • Once done transfer the phirni to a serving dish and cover with plastic wrap directly on top of it to prevent a skin from forming. Refrigerate.
  • While serving, add mango puree on top and garnish with sliced pistachios and serve!
Phirni topped with Mango Puree

A spoon full of goodness…yumm!!

I love ice cream, which is no more a secret now. And if its summer, then I got the excuse to make this at home. I keep thinking of new flavors for ice cream and ice pops. I don’t know there’s something really fascinating when I see ice cream recipes on food blogs. So, this time I have decided to make this blueberry cream cheese ice cream!

The best things about this recipe is that you do not need an ice cream maker to make this decadent dessertStill the outcome will be smooth, creamy and amazingly delicious homemade ice cream..mmm…so, go ahead and try this!

Blueberry Cheesecake No-Churn Ice Cream

Recipe Adpated from: kitchensimplicity.com

For blueberry sauce:

  • 2 1/2 cups fresh blueberries
  • 1/4 cup sugar
  • 1-1/2 tsp cornstarch
  • 1 tbsp cold water
  • 1 1/2 tsp lemon juice

Ice cream:

  • 2 cups heavy cream
  • 1 can minus 3 tablespoon sweetened condensed milk
  • 6 ounce philadelphia cream cheese
  • 2 tsp vanilla

Method:

  • Combine all ingredients in a small sauce pan and bring to a boil on medium heat, keep stirring. Reduce heat and simmer for 5 minutes, until sauce thickens. Remove from heat and chill the sauce before layering.
  • For the ice cream, whip 1/2 cup of heavy cream with condensed milk until smooth. Add remaining 1 1/2 cups of heavy cream and vanilla,  whip until stiff peaks form.
  • In a ziplock container, layer the ice cream mixture and blueberry sauce and swirl. Freeze for 4-6 hours,preferably overnight.

Enjoy!

Colors of Ice pops take you back to your childhood, the time when the bell of the Ice Cream vendors push cart would get you all excited. You would wait for his usual time of arrival in your neighbourhood on a hot Indian Summer afternoon. Take the money from parents and run to the vendor, peek into the ice box and pick ice pop from riot of color going on. The dripping of melting ice, sugar and color in your mouth and hands, what a wonderful time was that.

The higher the mercury goes, the more often I feel like whipping up some frozen treats  to enjoy with family and friends. I was thinking of making some Popsicle at home since the summer started. Not only are they delicious, super pretty, and easy to make, but there’s so much room for creativity when you make them! In the heat of summer this is the best way to keep yourself hydrated and cool without even feeling guilty.

What I love about these frozen treats is that you have complete control over the ingredients and can make it as healthy as you want them to be. With all the fresh fruits in season, I can think of about a million other delicious flavors combination to make in coming months.

Watermelon-Lemon Pops

Watermelon-Lemon Pops

Ingredients:

For Watermelon-Lemon Pops:

Makes 6-8 Ice Pops

  • 3 cups chopped watermelon
  • 1 cup watermelon rind flesh(scoop out the flesh  from the rind), chopped
  • 2 teaspoon plus 1 teaspoon powdered sugar
  • 1 teaspoon plus 1/2 teaspoon lemon juice
  • 2 tablespoon water
  • pinch of salt

Method:

  • In a blender, combine the watermelon flesh with 2 teaspoon sugar, 1 teaspoon lemon juice, salt and blend until smooth. You can add a couple of tablespoon of water if needed. Transfer to a large glass measuring cup. Set aside.
  • Place the watermelon rind  with 1 teaspoon sugar, 1/2 teaspoon lemon juice, water, salt and blend until the mixture is completely smooth.
  • Pour watermelon flesh mixture into ice pop /ice cream molds, filling them three-fourths full. Freeze until partially frozen, about 1 hour.
  • Insert sticks and top with the watermelon rind mixture, filling the molds until full.
  • Freeze until ready to enjoy!
Watermelon Pops

Watermelon Pops

Ingredients:

Makes 6-8 Ice Pops

  • 3 cups chopped ripe cantaloupe
  • 2 teaspoon powdered sugar
  • 1 teaspoon lemon juice
  • 2 tablespoon water
  • pinch of salt
 Cantaloupe Pops

Cantaloupe Pops

 Cantaloupe Pops

Cantaloupe Pops

Method:

  • In a blender, combine the cantaloupe with 2 teaspoon sugar, 1 teaspoon lemon juice, salt, water and blend until smooth. Transfer to a large glass measuring cup.
  • Pour the  mixture into ice pop /ice cream molds, filling the molds until full. Freeze until partially frozen, about 1 hour.
  • Insert sticks when the pops are partially frozen.
  • freeze until ready to enjoy!!
 Cantaloupe Pops

Cantaloupe Pops

I made this cake yesterday for my husband’s birthday. I know he loves chocolate so the cake should be something chocolatey. A few days before his birthday I started looking for some good chocolate cake recipe then this idea of making black forest cake came in my mind. I have seen him eating this cake several times and liking it, so I decided to make him this delicious cake on his birthday.

I wanted to keep this a secret but I could hardly keep secrets from him and told him that I’m baking a cake and it is something to do with chocolate! I know even I bake cupcakes for him he will a happy man but then it’s his birthday and what more excuse I want to bake a splendid cake. As soon as I brought the cake out from the fridge, he was delighted and happy to see it. My little one went crazy after looking at the cake and he wanted to cut the cake too, for which he was waiting since morning… every now and then he will ask, mama…Is the cake ready?…He was so happy and excited that he kept poking the cake in the fridge and tasting it with his little finger the whole day long.

Black Forest Cake

Black Forest Cake

My recipe for this cake may not be the authentic style of making black forest cake but I tried to make it more delicious and magnificent at the same time. And I think I have succeed in that regard. The cake was so soft, moist and fluffy, with the smooth vanilla cream and the cherry filling in between layers, makes this a wonderful dessert. It took me some hours to make and assemble this cake together, but the end result is worth every wait and effort. And nothing makes me happier than cooking for my family and friends…the people I love most in the world!

Ingredients:

Makes 2  9-inch four-layered cake:

Source:  Cake recipe adapted from David lebovitz

  • 2 ounces bittersweet or semi-sweet chocolate chopped
  •  2 ounces unsweetened chocolate, chopped
  •  6 tablespoons water
  •  2 sticks unsalted butter, at room temperature
  •  1 ¼ cup + ¼ cup sugar
  •  4 large eggs, separated
  •  2 cups all-purpose flour
  •  1 teaspoon baking powder
  •  1 teaspoon baking soda
  •  ½ teaspoon salt
  •  1 cup buttermilk, at room temperature
  •  1 teaspoon vanilla extract
  • cocoa powder for dusting the pans
  • Chocolate shavings for garnishing

Method:

  • Adjust the oven rack to the center of the oven and preheat the oven to 350°F.
  • Butter two 9 inch round cake pans and line the bottoms with parchment paper. Butter the parchment papers, dust with cocoa powder, tap out excess and set aside.
  • Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
  • In the bowl of an electric mixer fitted with paddle attachment,cream butter on medium speed until light and fluffy. Add the sugar and beat on medium speed for 5 more minutes, scraping down the sides with a spatula as necessary. Beat in the melted chocolate and the eggs yolks one at a time, making sure each one is fully incorporated before adding the next.
  • Sift together the flour, baking powder, baking soda, and salt.
  • Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
  • In a separate bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
  • Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
  • Divide batter evenly among the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a cake tester inserted in the center of each layer comes out clean, rotating pans halfway through for even baking. Allow to cool in the pans for a few minutes, then take out and leave to cool completely on a wire rack.
  • While the cakes are baking and cooling, make the filling, syrup, and icing.

To make the syrup:

  •  1/4 cup sugar
  • 1 cup water
  • 3 tbsp cherry juice/syrup (from the canned cherries)

Bring the sugar and water to a boil, stirring until the sugar has dissolved and water is reduced to about 1/2 cup. Take off heat, stir in the cherry juice and allow to cool. 

For the whipped cream:

  •  2 cups heavy cream, chilled
  •  ½ cup powdered sugar
  •  2 teaspoons vanilla extract

To make the whipped cream, combine the heavy cream, powdered sugar and vanilla extract and whip until soft peaks form. Refrigerate whipped cream until ready to use.

To make cherry filling

  • 2 cups fresh cherry, pitted( reserve some whole cherries for topping)
  • 1 tablespoon sugar

Chopped down the cherries roughly and mixed together with sugar and keep it in fridge until ready to use.

Assembling the cake:

  • Remove parchment papers from the bottoms of the cakes. Using a long, serrated knife, remove the top crusts to flatten the surface of the cakes.Split the cake horizontally to get 4 layers. Place one cake on a cake stand or your serving plate (wide strips of parchment paper placed under the cake will keep the serving plate clean after frosting). Brush the top of the bottom layer with syrup, frost the top with a little less than 1/4 of the cream and with a spoon drop the cherry filling on top of the cream. Repeat the same step to complete the rest of the layers.
  • Frost the top and sides of the cake with the remaining cream.Cover the sides with grated dark chocolate and evenly keep 7 small pile of chocolate shavings around the top of the cake and top each with a cherry. Remove the parchment strip from the platter before serving. Place the cake in the refrigerator until the cake is firmly set, for about an hour or until ready to serve, then serve.

Mango Ice Cream

Posted: July 13, 2011 by incidentalcooksuman in Dessert, Ice cream
Tags: , , ,

Summer means mango season in India. Everywhere you go you will see tons of different varieties of mangoes floating around in markets. We used to visit our grandparents every year in summer and used to look forward to eating delicious mangoes picked from our backyard. Every night we all kids will try to sleep early so that we can get up as early as possible and go out and get the mangoes from backyard which are fallen down from trees. And my uncle used to keep competition between us cousins as who gets the maximum mangoes. And the whole day we will eat these fruit without eating anything else. There’s something great and wonderful to have your own picked fruit and enjoy its goodness which I can’t describe in words here.

Apart from mangoes, we used to enjoy ice creams a lot. Sometimes uncle used to make fresh homemade ice cream for us and sometimes we used to get it from ice cream vendor who used to come on cycle with a big thermal box tied behind on his back seat. We were not allowed to eat ice cream from him because everyone used to say that he might not be using good water for making them. I don’t know there were lot of speculation from where he gets his water and all. But for us it used to be the best ice creams candies ever. He always used to come in afternoons around 2 or 3 clock. See I still remember the time…good old memories..all treasured!!

Everyone in the family used to take afternoon nap at that time except my Baba (grand father). Even if he was sleeping and hears the bell of the ice cream vendors cycle…kring…kring…, Baba will get up and call the ice cream wala for us. And of course you can figure out the next…we used to sit, quietly and try to finish the candy as soon as possible before anyone gets up. But mom always finds out that we had ice cream by just looking at our lips and mouth which would be colored. 🙂 🙂

Mango Ice Cream

Mango Ice Cream

Since summer is in full swing, what better way to cherish those memories then make a wonderful Mango Ice Cream. This is the simplest and the easiest ice cream you could ever make with very less ingredients. And the result was  this AWESOME homemade Ice cream …!! So here we go…

Mango Ice Cream

Mango Ice Cream

Ingredients:

  • 2 cups mango puree
  • 1/2 can condensed milk (you can adjust according to your taste)
  • 1/2 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoon plus 1/2 teaspoon vanilla flavored custard powder
  • 1 teaspoon freshly squeezed lemon juice
Mango Ice Cream

Mango Ice Cream

Method:

  • To start with I chill the bowl I will be whipping the cream in.
  • Meanwhile, combine the custard powder with the whole milk and stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Refrigerate till needed. Or you can also use egg custard.
  • Take out your chilled bowl from fridge, mix heavy cream with condensed milk and beat the mixture until stiff peaks form.
  • Add the mango puree, lemon juice and the prepared custard. Mix gently to get a homogeneous mixture.
  • Chill the mixture thoroughly in fridge.Cover tightly with plastic wrap. Place in the freezer and allow to freeze for 2 hours.
  • If you have ice cream maker churn ice cream according to ice cream maker’s instructions within 2 hours after making the mixture.
    Or else
  • Chill the mixture thoroughly in fridge. Cover tightly with plastic wrap. Place in the freezer and allow to freeze for 2 hours. Keep the mixture in mixing bowl itself.
  • After two hours, take out the bowl from freezer and beat the same. Again, cover the ice cream with plastic wrap tightly and keep it in freezer. Repeat this step couple of more times.
  • Before completely freezing it, transfer the ice cream to a air-tight container and freeze it overnight.
  • Remove the ice cream from freezer and leave the same on counter for 5-10 minutes before serving.
  • Mango ice cream is ready to serve. Enjoy!!
Mango Ice Cream

Mango Ice Cream

Blackberry Ice cream

Posted: July 1, 2011 by incidentalcooksuman in Dessert, Ice cream
Tags: , , , , , , , ,

One of my favorite ice cream of all time is from Rustoms shop which is at Churchgate in Mumbai. This parsi owned ice cream shop (KRustom, Churchgate, Mumbai) has been serving delicious ice cream for decades. It is one of those places where you can pass and never realize what a great ice cream is hiding in that shop. No Advertising…No big signage…no pretension…just wonderful ice cream.  They serve ice creams in cone, sandwiches and of course in ice cream cups.

I have discovered this place when I was in college and since then if I am around the area I will not miss a chance to have this delicious ice cream. To be frank I have only tried blackcurrant ice cream there which is mind-blowing. Since the first time and till now I don’t even try changing the flavor. I don’t know there’s something really fascinating and wonderful with this flavor, it looks so pretty and incredibly delicious. I always think of trying something different but as soon as I reach the counter and see the blackcurrant ice cream in the display… I say one blackcurrant in cone please… 🙂

It is one of those things that which once tasted cannot be topped. Anytime I hear ice cream the image and taste of this comes flashing back from memory.

Blackcurrant is actually a fruit from berries family. It is very dark in color, almost black with a shiny skin. I wanted to recreate this  ice cream at home, so I have looked for this berries here but so far didn’t find them. Recently I thought why not try making this ice cream with blackberries. Also, I have my friends visiting us for the long weekend, so I wanted to make something special for them. Hence made this wonderful and incredibly delicious ice cream.

Ingredients:

Recipe Adapted from Raspberry Ice Cream in The Perfect Scoop by David Lebovitz

  • 1  1/2 cups half-and-half
  • 1 cup sugar
  • 1 1/2 cups heavy cream
  • 4 large egg yolks
  • 2 cups strained blackberry purée (from 4 cups whole blackberries)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup black raisins

Method:

  • To start with, we need to cook down the blackberries with 2 tablespoon of sugar on medium heat, crushing the berries once in a while with the back of your ladle and cook until berries are cooked and you get to see thick liquid. Cool down a bit and pulse in a food processor and then strain them with a fine strainer pressing hard with the back of you ladle to squeeze out as much as juice possible from the berries. You need approximately about 2 cups of juice.
  • In a medium sauce pan, heat the half & half and sugar over medium low heat until the sugar dissolves.
  • While the half & half and sugar are heating, place the heavy cream in the bottom of a bowl. place a strainer above it.
  • In a separate bowl, whisk the egg yolks until pale yellow.
  • When the sugar is dissolved, remove from heat. pour a small amount ( about a 1 tablespoon) of the mixture into the eggs, whisking constantly. When  fully incorporated , whisk in the remaining sugar mixture in batches, whisk constantly. Pour the mixture back into the saucepan.
  • Heat the custard over medium low heat, whisking constantly, until it is thick enough to coat the back of a spoon. Remove from the heat and pour through the strainer into the heavy cream bowl. Stir to incorporate.
  • And add the blackberry and lemon juices and mix thoroughly.
  • Chill thoroughly in fridge.Cover tightly with plastic wrap. Place in the freezer and allow to freeze for 2 hours.
  • If you have ice cream maker churn ice cream according to ice cream maker’s instructions within 2 hours after making the mixture.

OR ELSE: If you are like me trying to make homemade ice cream without an ice cream maker then follow the steps below. Do not worry even without an ice cream maker you can make a delicious ice cream, here’s the fool proof..it’s only little bit more steps and time but as you can see the end result is worth every wait.

  • Remove custard from the refrigerator and stir with a rubber spatula. Transfer the mixture to a lock and lock container.  Wrap the container tightly with plastic wrap. Place in the freezer and allow to freeze for 2 hours.
  • Remove from the freezer and beat with a hand mixer to break up the ice crystals that are beginning to form. Cover and place back in freezer for 2 more hours.
  • Remove from the freezer and beat again with the hand mixer. The ice cream should be thick but too soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again. If the ice cream has thickened properly, stir in raisins and mix with spatula. Do not beat with the hand mixer after this.

Enjoy this with your family and friends!! 

It looks so beautiful that I can’t stop taking the pictures.