Posts Tagged ‘dessert’

Mango-Yogurt-Granola Parfait

Posted: August 14, 2012 by incidentalcooksuman in Indian Food
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Granola-Yogurt-Mango Parfait

Granola-Yogurt-Mango Parfait

Mangoes, I am crazy about this fruit. If I see beautiful mangoes in store i can never pass by those without keeping a box in my cart.

Granola-Yogurt-Mango Parfaits

Granola-Yogurt-Mango Parfait

I can eat this fruit for breakfast, lunch and dinner everyday. And still can’t get enough of it. I was thinking to make something with mangoes for breakfast and then thought of making this amazing parfait. Parfait is such a simple yet amazingly delicious treat. And you can make this gorgeous little goodness in no time. Have this for your breakfast or as a mid-day snack or as a dessert, it always perfect and stunning! Don’t you agree with me??

Granola-Yogurt-Mango Parfaits

Granola-Yogurt-Mango Parfait


In a small bowl or clear glass, layer yogurt and mango puree. Sprinkle granola generously on top . Serve immediately.

Granola-Yogurt-Mango Parfaits

Granola-Yogurt-Mango Parfait

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!!!


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


  • 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!!!


  • 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.)

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


  • 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


  • 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:

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


  • 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.


Blackberry Ice cream

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


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


  • 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’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.

Cinnamon Rolls

Posted: June 20, 2011 by incidentalcooksuman in Baking, Bread, Breakfast, Cake
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To be honest, I don’t have a sweet tooth but on the other hand hubby loves sweet. If you give him anything sweet, his face will light up and fill with smiles all over.So, on this father’s day I wanted to make something special and of course sweet for him. And these cinnamon rolls perfectly fits in the menu. But these were so good that even I can’t stop eating it.

Cinnamon rolls are nothing but a sweet pastry filled with cinnamon sugar mixture, and the dough is rolled up and cut in slices. It is also known as cinnamon buns or cinnamon swirls. Making cinnamon rolls is a time consuming process, but the end result is worth every bite and wait. Time consuming because of yeast, which takes time to rise the dough. I had made this for our Sunday brunch… hence I made the dough the night before and let it sit and rise in the fridge overnight covered.

These are absolutely wonderful and amazingly delicious cinnamon rolls. And the addition of coffee  just gives nice flavor to it.  You can serve this with tea or coffee in the morning. Before taking you to the recipe part, I should warn you that these are so so ADDICTIVE, that you can’t just have ONE…Just try it and you will know…To me its a tasty treat which is delicious, rich and full of sweetness.

For the dough:

  • 4  1/2 cups all purpose flour
  •  2  1/4 teaspoon instant active dry yeast
  •  5   1/3 tablespoon unsalted butter at room temperature
  •  1 cup warm milk
  •  1/2 cup sugar plus one more tablespoon
  •  1 teaspoon salt
  •  2 eggs at room temperature

For the filling:

  • 1 cup light brown sugar
  •  1 tablespoon flour
  •  1  1/2 tablespoons cinnamon
  •  1  tablespoon instant coffee granules
  •  1/3 cup unsalted butter at room temperature

For the icing:

  • 6  tablespoon greek yogurt
  •  3 tablespoon powdered sugar
  •  1/8 teaspoon vanilla extract
  •  1/8 teaspoon instant coffee granules


  • Mix yeast with warm milk and 1 tablespoon of sugar in your mixer bowl. Let it sit for 5 minutes or until the yeast is bubbly and active.
  • Add remaining 1/2 cup sugar , salt, butter and eggs to the yeast mixture.
  • Add 2 cups of the flour and beat at medium speed until the dough is smooth, elastic and fully incorporated with the wet ingredients. Stir in the remaining 2 1/2 cups of flour and beat until the dough comes together and starts to pull away from the bowl.
  • Turn dough onto a big mixing bowl dusted with flour and knead until dough is smooth but not sticky about 5-7 minutes.
  • Coat a big bowl with the teaspoon of olive oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about 2 hours.
  • While the dough is rising, make the filling.
  • Mix all the ingredients under filling and make a thick paste. Keep it aside.
  • Punch down the dough on a floured surface, roll out dough into a rectangle shape measuring  18 inches by 15 inches.
  • Spread the filling on top.
  • Then roll the dough up as tightly as possible so it doesn’t get loose and sloppy on the ends.
  • Cut the ends off, slice the rolls into 1  1/2 inch pieces and put it in a greased pan.
  • Cover the rolls and let them rise again for 2 hours. This is the hard part, waiting for dough to rise and show its magic. Anyways step away from the pan and let it rise peacefully .. 🙂
  • If you want to bake this for breakfast in the morning, you can do till here the day before and keep it in the fridge.
  • Next morning take the buns out of the fridge, preheat oven to 400 degrees.
  • Bake this sinfully delicious goodies for 15-20 minutes.
  • While it bakes, make the icing. Mix everything under icing and keep it aside.
  • When the cinnamon rolls comes out of the oven, let them cool down for a minute.
  • Drizzle them with icing and enjoy this delightful breakfast ever.


One more closer look:

Brownies are very easy to make and undoubtedly most delicious and satisfying baked dessert ever. It is similar to cake but not exactly cakes. The best part of making brownies is you don’t have to go through the recipe line by line. Also, you need not have to go shopping for ingredients if you enjoy baking, I meant chances are there that you have all the ingredients in hand. Just mix, throw in some ingredients, pour in a baking dish and bake. Isn’t it sounds simple and decadent to you!

I have made this beautiful, pretty looking brownies earlier this week.  These are great brownies made even more decadent with cream cheese;  it is moist, nutty, rich and full of chocolate flavor. Something different than usual chocolate brownies which you will crave for.


  • 1/2 cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 6 tablespoon butter, cut in small cubes
  • 1/2 cup + 1 tablespoon bitter-sweet chocolate chips
  • 2 extra-large eggs, at room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup roughly chopped walnuts
  • 1/2 cup chocolate chips
  • 1/8 teaspoon salt

For cream cheese mixture:

  • 8 ounce cream cheese, at room temperature
  • 1 egg yolk
  • 1/8 teaspoon vanilla extract
  • 5 tablespoons sugar


  • Line a 9-inch square baking pan with foil, leaving the ends long to help lift the baked brownies. Lightly grease the same.
  • Pre-heat the oven to 350 degrees.
  • In a medium sauce pan melt bitter-sweet chocolates chips and butter over low heat. Cook until mixture is completely melted and silky smooth. Set aside and allow the mixture to slightly cool down.
  • Add the eggs, vanilla and sugar to the above mixture and beat slightly until just combined.
  • In a separate bowl, combine flour, salt, chocolate chips and walnuts. Working in two batches combine this dry ingredients with the wet ingredients using a spatula.
  • Once the mixture is homogenous, pour it in a prepared baking dish and spread evenly.
  • For the cream cheese filling, beat the cream cheese until fluffy. Add the sugar and vanilla and beat until just combined. Add the egg yolks and beat until smooth.
  • Spoon the cream cheese mixture over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture. Do not over mix.
  • Bake for 30-35 minutes or until a tooth pick comes out clean. Let the brownies cool completely before removing them from the pan.
  • Allow to cool thoroughly, refrigerate, and cut into large squares.