NO BAKE BLUEBERRY CHEESE CAKE WITH OATS AND DATES BASE

Hello everyone

Yesterday I bought some blueberries on my daughter's demand. Though this fruit is not so often bought at my home so thought to use it in some different way too, instead of eating as it is only. Then thought why not to make its cheesecake to celebrate Father's Day , instead of making my regular cake.

But also tried to give some healthy innovative touch to its base by using oats and dates for it. My lil fussy eater too loved its creamy rich texture and relished it without much nakhrey. 

Stepwise recipe is given below, do try and don't forget to share your experience with me.

NO BAKE BLUEBERRY CHEESE CAKE WITH OATS AND DATES BASE

Ingredients 

2 lt milk 

2 tbsp lemon juice or vinegar 

1/2 cup fresh strawberry blueberries 

1 can condensed milk ( 400 ml)

8 gm agar agar( China grass)

1 cup water

1 1/2 cup oats

1/2 cup deseeded soft dates 

Some blueberries for garnishing

Method:

First of all boil milk, then add lemon juice or vinegar , little by little till it get cuddle. Then strain it in a muslin or any fine cotton cloth. Wash it under tap water to remove sourness of vinegar or lemon from cheese. Then squeeze it well and hang some where for at least 1 hr to drain excess water in it. Now your cheese is ready to use.

Meanwhile dry roast oats till little golden , take care not to burn it. Let it cool.

Now take oats and dates in mixer jar and churn to get nice crumbly dough. You can also add some butter or ghee in it, if you like ( I skipped).

Now spread it in a greased pan lined with parchment paper or use springform baking pan of your choice. Press with a spatula to get firm and even thickness base.

*You can also use biscuit base instead of oats one. Just take 20-25 plain biscuits and make its powder, add butter or ghee to it. Make crumbly dough and make base as told earlier.

Now keep it in fridge for 30 mins or in freezer for 10 minutes.

Soak agar agar strips in water for at least 20 mins. Then take 1 cup of water in a pan, add soaked agar agar discarding soaked water and boil. After boiling, lower the flame and let it simmer till agar agar get completely dissolved in water. 

Now take cheese, condensed milk and blueberries in a blender jar and churn to get nice smooth silky thick paste.

Now in cheese bluueberry mixture add agar agar liquid. Mix well and pour it on prepared base evenly. Tap the pan to remove any air bubble formed . 

 Keep the pan in freezer for 30 mins or keep in fridge for atleast 3-4 hr.  For demolding , run a clean knife along its sides so that it leave the edges of pan then carefully lift it and place on a plate. Decorate it with blueberries and Cut in desired shape and serve chilled. 

I made some heart shaped cheese cakes from same mixture in chocolate mold to decorate my cake, you can also make or skip .

 

**Be careful with agar agar, as it can set at room temp too. So don't keep it for long after cooking other wise it will set itself. Always dissolve it when everything is ready.

This is so creamy and scrumptious desserts that can make you star of any party you are hosting. Just try once you will never regret. 

Hope you all will definitely give it a try and pour your queries, comments and suggestions ,they meant a lot to me.

Happy cooking....

NO CREAM, JUST THREE INGREDIENTS NO COOK MANGO ICECREAM

Hello everyone

Today I have summer cooler easy peasy ice cream recipe. As summer started and everyone need some chilling cooler to beat the heat.

With hot summer the first pleasing name comes to mind is the king of fruits MANGO. I think no one can say 'no' to this yummy droolsome fruit, everyone from kids to elders love it, Even my mom is a big fan of mangoes. So thought to try my hands on mango ice cream without using cream but with easily available handy ingredients with no compromise in taste. It is so easy, no cook , no fuss recipe that can be prepared in minutes. And the end result is so tempting and yummilicious that you can't resist yourself asking for another one.  Even my fussy eater kids loved it.

Step wise recipe is given and hope you all will like this summer cooler.

NO CREAM , JUST THREE INGREDIENTS NO COOK MANGO ICE CREAM

Yield: 10-12 ice creams, depend on size of mold

Time: 10 mins ( leaving freezing time)

Ingredients 

3 big size , nice ripe mangoes, roughly chopped

1 cup milk powder

Sugar to taste ( depend on sweetness of mango), I used left over syrup of rasgulla 

Method:

Take all ingredients in a blender and churn to nice thick smooth paste.

 I added little yellow colour and mango essence to my mango paste as my mango was just pale yellow.

** This step is completely optional, if you have nice orangish or yellow mango then no need to add color. 

Now pour the prepared paste in Ice cream molds and keep in freezer overnight or atleast 6-7 hrs.

Now demold icecream by putting mold under running water. Serve and see the happiness on faces , without any guilt.

Your prepared paste should be thick like idli batter. As I used little sugar syrup in my batter so very small ice crystals were formed after two days of freezing. 

You can also use canned mango pulp, nearly 2 cup.

You can also add condensed milk instead of milk powder and sugar to enjoy more rich flavor.

Hope you will like to try this guilt free healthy ice cream recipe for your kids and family.

Your easy peasy summer cooler mango ice cream is ready to serve. Enjoy it and please pour your valuable comments and suggestions . I will always like to reply your queries regarding recipe. So please keep asking if any confusion.

Happy cooking....

EGGLESS SWEET POTATO COCO CHOCO MARBLE CAKE

Hello everyone 

I bought sweet potatoes some time back, but no one liked it. Although I know how much healthy and nutritious it is but what to do . Then I tried to bake this cake for my kids using this sweet potato.

My sweet tooth daughter always used to ask why healthy stuffs are not yummy and what we like to eat are always comes under unhealthy category 😕😕. Actually my whole family is sweet tooth and also having great tendency to get fat too easily😭 , so to avoid extra calories in our diet we have to make a reasonable distance with sugary and fatty stuffs😰. 

But this is also like a boon too me, so that I can experiment with healthy stuffs and turn them to interesting healthy cum yummy dishes.

This cake is the best example of taste with health. I used all healthy alternatives to usual ingredients of a cake, which lead to this super yummy healthy sweet treat. Now no need to take just one bite of your sweet crush to satisfy your craving. And the second best thing is , it's best and yummy way to use your rejected sweet potatoes. You can say it a perfect combo for your cup of tea. A happy dessert to health conscious fellows.

Step wise recipe is given below, hope you will enjoy this tasty, yummy and healthy treat. sure give it a try , you will never regret.

EGGLESS SWEET POTATO COCO CHOCO MARBLE CAKE

Serves: 5-6

Time: 1: 15 hrs

Ingredients 

2 cup all purpose flour/ whole wheat flour/ chapatti flour ( I always use chapatti flour for all my baking)

1 tbsp corn flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

3/4 cup boiled and mashed , sweet potato

3/4 cup thick yogurt/ curd

1/2- 1 cup water/ milk  ( as per need)

3/4 cup sugar ( as per taste, I used less)

1/2 cup oil ( I used little less)

1 tsp vanilla essence 

1 tbsp Complan  , chocolate flavour ( completely optional)

2 tsp cocoa powder

1/3 cup desiccated coconut

Method:

First of all grease a bundt or any pan of your choice and dust it with some flour, keep it aside.

Mix well or sieve flour, baking soda, baking powder, corn flour and salt together, keep it aside for later use.

Now add mashed sweet potato, yogurt, sugar, vanilla essence and oil together and beat well till nicely mixed and fluffy. with a fork till they become a lump less puree. Never over beat your wet mixture ,beat  just enough to make light homogeneous mixture, otherwise it will sink after baking.

Add flour mixture in 2-3 batches and fold it , Add required water/milk to make it little thick but smooth batter. 

Now add desiccated coconut and again fold to mix it properly. Now divide the batter in 3:1 ratio. Now add Complan and cocoa powder in smaller part of batter and fold to mix properly. If it feels dry, add little water or milk to maintain its consistency as rest of batter.

Pour half of the white batter in greased bundt pan and tap to escape any air bubble and also to spread batter evenly. Now pour chocolate batter all over the white batter and tap again. Finally spread rest of the half white batter all over the chocolate batter and tap again.

Place the pan in a preheated oven at 190degree C and bake for 45mins to 1 hr. Mine took 1 hr exactly but keep an eye after 45 mins as different ovens take different time for baking. Keep checking by inserting a tooth pick or knife in middle of cake, if it comes out clean then your cake is ready other wise bake for some more time.

***  Time also depends on baking pans, size and shape.

Let it cool for 5 mins then invert on a wire rack.

 Let it cool completely before slicing, to get neat slices.

Your super yummy and healthy cake slices are ready to go with your cup of tea.

You can serve it with ganache, chocolate syrup, caramel or even with chilled custard . Believe me it tastes best with all these combos. Atleast try all the combos once.

Enjoy these guilt free scrumptious sweet treat any time. It's good for kids tiffin and mid meal hunger sprang.

*You can use any dry fruits also of your choice.

*You can increase or decrease the quantity of sugar as per your taste as I kept it mild.

*You can also use any shape of baking pan, but then baking time may change, so be cautious while baking and keep checking in between.

Hope you all will definitely try this guilt free yummy cake and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

VANILLA CUSTARD

Hello everyone

As summer has arrived with all its pace , so we need something chilling and soothing for our tummy too. Apart from ice creams and cold drinks , some healthy cum yummy dessert also works best. So today I am sharing a very easy yet super tempting dessert anyone can prepare and satisfy everyone's tummy without more fuss. You can find this dessert in almost all parties and celebrations, as it is too easy to cook. 

Stepwise recipe is given below, do try and don't forget to share your experience with me.

VANILLA CUSTARD

Serves: 6-7

Time: 30 mins ( leaving chilling time)

Ingredients 

1 lt milk

50 gms custard powder

1/2 cup sugar ( as per taste)

Fruits , cut in bite size pieces ( Apple, banana, kiwi, grapes, pomegranate, pears etc)

Dry fruits ( as per your choice) , chopped roughly ( completely optional) 

Method:

First of all boil the milk and add sugar to it.

 In the meanwhile dissolve custard powder in 1/4 cup of warm milk to make a thin smooth paste. 

Now add the custard paste to boiling milk and stir constantly to avoid formation of any lump. Let it boil again, stirring in between. Let it simmer for 10-12 mins or till you see it got nicely thickened and colour also darken to dark cream from light. 

**If you feel your custard is not looking as thick as in pics then don't panic as it will further thickens on chilling.

 Now switch off the flame and let it cool completely but stir it occasionally during cooling to avoid formation of dry skin over it. Now add chopped fruits and nuts. Mix well and serve. But for best taste, chill it before serving.

I used to prepare it and let it chill in fridge. When need to serve just add freshly chopped fruits and nuts of everyone's choice and serve. As my kids are picky eater that's why I use this trick of serving according to individual choice. You can also use it to have different taste in every bowl.

This measurement ratio is perfect and never fails so follow blindly and relish on your creamy delight every time.

Hope you will like this super easy recipe and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

COCONUT FILLED CHOCOLATES

Hello everyone

Who doesn't like chocolates ? If you ask this question to kids or even to elders too, then you get the same answer from everyone that we all love chocolates. Even during festivals, people prefer chocolates over traditional sweets, to gift . And if it is home made then just icing on cake. I am a sweet tooth and always love to relish on all sweet things including different varieties of chocolates. But as a health conscious fellow I too have to check on calories sometimes. That's why I thought to give it a try at home , with my choice of ingredients and with balanced sweetness. And to my surprise my chocolates came out perfect in first trial, with mild sweetness and subtle flavour of coconut, just like bounty chocolates, which are kids all time favorite. 

I used dark chocolate bar  to prepare my choice of chocolates, you can substitute it with your choice.

Stepwise recipe is given below, hope you all will love to try this and don't forget to share your experience with me.

COCONUT FILLED CHOCOLATE

Yield: 16-20 chocolates( depend on size of mold)

Time: 15 mins ( excluding refrigerating time)

Ingredients 

100 gms dark compound chocolate bar

2 tbsp butter

2 tbsp powder sugar ( or as per taste)

1/4 cup milk ( as per need)

For filling:

1/4 cup desiccated coconut 

1 tsp powder sugar

1 tbsp milk ( as per need)

METHOD :

First of all prepare filling. Mix sugar and desiccated coconut. Now add milk little by little and mix well. When the mixture is moist enough to hold shape then your mixture is ready, no need to add more milk now. Make small balls of this mixture which can be easily placed in your chocolate mold. Keep balls aside for later use.

** only use required amount of milk in your coconut mixture, neither too dry nor too runny, just enough moist to hold shape easily.

Now break your chocolate bar in small pieces and keep in microwave safe bowl . Microwave it for 2 mins, stirring after every 30 sec to avoid burning it. Mine took 2:30 mins as my chocolate bar was chilled . 

You can also use double boiler to melt your chocolate. Take hot boiling water in a pot and chocolate in another . Now place chocolate pot over water pot, so that chocolate can melt due to hotness of water. *** But there must not be any direct contact between chocolate and water otherwise your chocolate will be ruined.

Now add butter and again microwave for 30 secs. Now add powder sugar and mix well. At this time your mixture will look little dry. 

So add milk , 1 tbsp at a time and stirring constantly to get thick yet smooth pouring but not runny consistency of chocolate batter. 

** No need to add all milk, just add as per requirement . As quantity of milk added depend on quality of chocolate bar, so add and keep an eye on your batter to get right consistency.

Now take your chocolate mold, I used silicon mold as it is easy to handle, pour little chocolate in each section and then place prepared coconut balls on it. Now pour more chocolate on each coconut balls , so that to cover it completely. Tap the mold to escape any air bubble trapped and place in refrigerator for 30 mins to 1 hr.

 Now take it out and demold, your yummy homemade bounty chocolates are ready to attack on☺️☺️.

* You can use any filling of your choice.

* You can increase or decrease sugar as per your taste.

* To make your filling more rich in flavour you can substitute milk and sugar with condensed milk as per requirement.

You can prepare these chocolates in any shape and size for your kids school party, for birthday celebrations or to gift any one. 

It's really fun to make your own chocolates and share with your pals.

Hope you all will love to try this simple yet interesting chocolate recipe and please do tell how's it turned out for you. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking ....

EGGLESS RAS MALAI

Hello everyone

Today I am having a very delicious Bengali sweet recipe, which is loved by almost every sweet tooth. My son is a fussy eater yet he always love to relish on these yummy sweets. He always want to have it. So thought why not to give it a try at home also to satisfy him to core. Though the chhena ( cheese) made from carton milk is not as easy to roll into a nice dough but I managed to prepare these. That's why shapes are not as smooth as we get in market but taste wise, full marks given by my lil one. Today I am not having step wise pics as it was not pre planned and also was not sure for the awesome outcome , so didn't click pics. But will try to explain at my best and will add pics too , when prepare it again. Hope you all will love to try this delicious treat and come up with your feedback.

** Updating stepwise pics too as per my promise☺️☺️

EGGLESS RAS MALAI

Serves: 6-7 ( will make 15-16 regular size dumplings)

Time : 1 hr

Ingredients 

For chhena:

1 1/4 lt full cream milk ( cow's fresh milk is best)

2 tsp white vinegar/ lemon juice( as per need)

For syrup:

1 lt water

1 cup sugar

For base milk:

3/4 lt milk

3-4 tbsp sugar ( as per taste)

8-10 strands saffron ( kesar) , soaked in 1 tbsp warm milk

1 tbsp pistachio, finely sliced

1 tbsp rose water ( optional)

Method: 

For chhena:

Boil milk and switch off the flame. Add vinegar , 1 tsp at a time and mix well. Let it sit for some time and check whether it is cuddled or not. If needed add more vinegar and check. 

When all the milk is cuddled and whey is separated , strain it in a muslin cloth. Now wash it under tap water thoroughly to get rid of any vinegar in chhena. 

Now tie a knot on muslin cloth and hang it for 3-4 hrs or till all the extra water drips from it and it remain only moist not water laden. 

* don't cook milk after adding vinegar/ lemon juice, it hardens the chhena.

* But don't over do hanging your cheese as if the chhena become dry you can't make proper dough with it.

* don't add too much vinegar or lemon juice at a time, it will make your chhena hard. Add little at a time  and give some time to curdle and then use next batch.

* Always use only required amount of vinegar/ lemon juice. Vinegar gives much better result , so if possible go for vinegar instead of lemon juice.

Now your chenna is ready to be kneaded as dough. Knead this for 5-6 mins using your Palm to a smooth greasy non sticky dough ( it will release ghee when kneaded well).

 

* I used carton milk so my dough was not as much greasy and was sticky too. If you are using carton milk then don't expect a clean dough and knead for at least 8-10 mins. 

** While making it again this time , I used fresh cows milk available here in plastic gallon and is pretty better than carton milk to make chhena.

To get best chhena and ras malai like store ones , I will advice to use cow's milk. 

** Here only packaged milk is available, so I used that. It's little tricky to use packaged milk for making chhena dough but not impossible. Just have some patience 😊, as I did 😜.

For cooking chhena dumplings in sugar syrup:

Boil water and sugar in a wide deep pan ( as chenna expands to double on cooking) till rolling hot. Now make small flat discs of chhena dough little bigger than a coin and put in rolling hot sugar syrup . 

Let it cook for a while to check it is not breaking during cooking. If it is breaking then knead your dough for more 2-3 mins and then make discs. 

If it's not breaking while cooking then add all the prepared discs one by one carefully in boiling suger syrup.

 Cover with lid and Let it cook on high flame for 10 - 15 mins then lower the flame and let it cook for another 10 mins. Switch off the flame and let it cool down completely before dipping in prepared milk .

** If you feel your sugar syrup is getting much thicker while boiling then add some water.

* always add chenna discs in rolling hot sugar syrup. If it's not boiling then discs may scatter in syrup.

* To check whether your chhena discs are cooked well, dip one cooked disc in normal water in a bowl. If the cooked chhena settles down then it is completely cooked otherwise cook for more minutes and check again for doneness.

* let the chhena cool completely in sugar syrup before removing it from pan to avoid breaking your chhena dumplings as they are too delicate to handle while hot.

For milk condensing:

Meanwhile your chhena dumplings were preparing, boil 3/4 lt of milk till it remain 1/2 lt. Add sugar and 

Saffron to it and simmer for 4-5 minutes. 

Switch off the flame and let it cool completely. Add rose water and pistachio. 

Now add prepared chhena dumplings one by one to it by squeezing a little, don't press too hard otherwise dumplings will break. 

Let it chill in refrigerator before serving.

Your super delicious ras malai is ready to please your guests and loving ones. 

Prepare these easy and tempting sweet dish and earn lots and lots of praise . 

I tried to short out all the do's and don't in my post but even if there is any thing left then please let me know in the comments box below so that I can clarify at my best. 

Hope you will love to try this super delicious sweet treat and don't forget to share your experience with me here, they meant a lot.

Happy cooking....