Tag Archives: recipes

Dessert Desires: Choco-Nut Fudge Balls

Hi friends, it’s great to be back after a break, writing for my very own space yet again.

This time I tried making this super quick and easy, and absolutely to-drool-over kind of dessert, the chewy and gooey choco-nut fudge balls.

My personal take on the fudge balls is that when these are had within hours of making, the texture is soft and chewy on the outside and crispy from the nuts inside. When stored for a couple of days, these taste no less than some exotic chocolates because the chewiness of the condensed milk is taken over by the crispness of a yummy nutty milk chocolate. 🙂

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It’s definitely a chocolaty treat for the kids, but age is just a number when it comes to the love for chocolate. 😉

Since these turned out absolutely delish, I wish to share the recipe with you all.

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Ingredients:

  • ½ cup – Condensed Milk
  • 2 tbsp – Cocoa Powder
  • ¼ cup – Butter
  • 1 tbsp – Powdered Sugar (as per taste/optional as sweetness from condensed milk is sufficient)
  • ½ tsp – Vanilla Extract
  • ½ cup – Chopped Almonds and Walnuts (can be roasted for extra crispness)
  • 1 tbsp – Crushed and Roasted Almonds (for coating on the balls)

Method:

  • Heat a non-stick pan and add butter and condensed milk to it and mix well
  • Add cocoa powder, vanilla extract and powdered sugar
  • Cook the mixture on a low-medium flame for about 4-5 minutes
  • Keep stirring continuously until the mixture thickens and starts to leave the sides of the pan
  • Remove from flame, add the nuts and mix well
  • Let the fudge cool down for about ½ hour
  • Once cooled, make balls of equal size (This recipe makes 12-14 balls)
  • Roll each of the balls in the crushed roasted almonds

The Choco-Nut Fudge Balls are ready to eat immediately for the chewy-chocolaty feel, and best stored for 2-3 days for the exotic chocolate texture.

Hey, I even found these fudge balls perfect to decorate a Nutella Swirl Cake I recently made. The cake looked gorgeous! 🙂

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Hope you and your kids enjoy having these fudge balls.

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Dessert Desires: Mango Fudge

What to do when you have some ripening mangoes. I decided to try something new this time and started to look out for a recipe. I crossed my fingers that hopefully my search leads me to a recipe that goes straight into my recipe book as one of the all time favourites.

Also, while trying out a new recipe, Mom’s instructions on how to be careful with food and how not to waste food keep doing rounds in my mind. These instructions are very valid and I make sure to take them really seriously. I don’t know why I mention this amid the excitement of trying to cook something new, but probably the jitters of a new dessert making experiment and the thought that I might fail at it, lead me to keep revising this in my mind. 🙂

Okay, so I finally found and successfully made a dessert out of the over ripe mangoes. This actually turned out to be an extremely easy and interesting Indian sweet, the Mango Fudge (Read: Aam ka Kalakand).

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Mango Fudge Set for Cutting into Desired Shape After Cooling

Time to confess, I am a big fan of Kalakands and milk cakes. And for me to have made some myself, with complete justice done to those ripening mangoes was like icing on the cake.

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Aam ka Kalakand aka Mango Fudge

Here’s the recipe if you wish to try making this as well.

Ingredients:

  • 1 ltr Milk
  • 2 Cups Mango Pulp (without threads, so prefer to sieve the pulp before adding to the milk)
  • 2 tbsps of Yoghurt
  • 1 Cup Sugar (Alter quantity as per taste)
  • ½ tsp Cardamon Powder
  • Some Saffron Strands

For setting:

  • Lightly greased deep plate/aluminium tin

For Garnish:

  • Roasted/Unroasted Nuts (Almonds/Cashew/Pistachios)

Method:

  • Boil milk in a thick based pan
  • Add mango pulp and yoghurt
  • Keep stirring gently and allow the milk to curdle
  • Continue to stir and allow the liquid to evaporate and to avoid sticking at the base
  • Once the liquid evaporates, add sugar and mix gently to allow the sugar to melt
  • After the sugar has melted completely, you can see the dessert starts looking granular
  • Add the cardamom powder and saffron strands for flavour
  • Allow the mix to cool and transfer it in a slightly deep plate or tin
  • Garnish with nuts. I used almonds
  • Refrigerate for 30 minutes to allow the fudge to set completely
  • Once set, cut the fudge into the desired shapes and serve

Handy Tips:

  • If the milk doesn’t curdle even after adding the mentioned quantity of curd and mango, add 2 tbsp more of curd to facilitate curdling
  • The step of making the liquid after curdling to evaporate completely takes the maximum amount of time (about 30-40 minutes), so be patient 🙂
  • The granular look of the thickened milk after adding sugar is exactly what is desired for that perfect kalakand, ready to be taken off flame and set to cool

The sweet-tangy taste of the mango and the chewiness of the fudge makes it a drool worthy sweet/dessert.

Do try making this for your loved ones!

Baking Delight – Vegan Chocolate Cupcakes

Chocolate lovers, here is a super delish vegan version of your favourite chocolate cupcakes. I call these the ‘Crazy Chocolate Cupcakes’ for the reason that these rise without any effort of beating/folding the batter. The secret behind this is the use of white vinegar, which reacts with the baking powder to give it the desired fluffiness and sponginess.

I made these for my family and everyone loved the spongy, melt-in-the-mouth cupcakes. Since these turned out to be perfect for me, I decided to share the recipe with you all, with some handy tips and suggestions from my experience of baking these.

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Here’s the recipe:

Ingredients:

  • 1 ½ Cups of All Purpose Flour (Maida)
  • 1 Cup Granulated Sugar
  • 1 Cup Water (at room temperature)
  • 2 tbsp Cocoa Powder
  • 4-6 tbsp Vegetable Oil
  • 1 tsp Vanilla Essence
  • 1-2 tsp Baking Powder
  • ½ – 1 tbsp White Vinegar
  • Pinch of salt

For Baking:

  • Oven Preheated at 180⁰C or 350⁰F
  • Greased cupcake moulds /moulds with cupcake liners

For Decorating:

  • Nutella Hazelnut Chocolate Spread* (Nothing beats Nutella…yummy)
    • I tried using Rostaa** Chocolate Hazelnut Spread this time
  • Crushed Roasted Almonds/Cashew Nuts
  • Cadbury Gems/Nestle Smarties

Method:

  • Sift all dry ingredients, i.e., flour, cocoa powder, salt, and baking powder in a bowl
  • Add sugar to the dry ingredient mix
  • Add vinegar, oil and vanilla extract to the dry mix
  • Pour a cup of water to the bowl and mix all the ingredients well to form a smooth batter
  • Fill the greased/lined cupcake moulds up to ¾ of their depth/height and place them in the preheated oven and bake for 15-20 minutes
  • Check after 15minutes with a toothpick, if it comes out clean the cupcakes are baked. If not, bake for 5-10 more minutes
  • Repeat the process with the remaining batter to make more cupcakes
  • Let the cupcakes completely cool down
  • Decorate with chocolate spread, nuts and gems

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Tips:

  • This recipe makes around 15 cupcakes with the entire batter, but the numbers may vary depending on the size of your cupcake moulds
  • In case you do not wish to make an entire batch of 15-20 cupcakes, reduce the quantity of ingredients provided in the recipe to half each
  • Try using lesser chocolate powder if you don’t like a slight bitter taste in the cupcakes
  • Some recipes suggest using baking soda instead of banking powder for extra rise after getting mixed with vinegar. But believe me it will make the cupcakes bitter. So stick to using baking powder
  • Let the cupcakes completely cool down before frosting or serving for best taste
  • These cupcakes are very spongy in themselves. However, to make them more chocolaty, sweeter and gooier, before putting the frosting make perforations with a toothpick and pour some Hershey’s chocolate syrup and then layer with chocolate spread

* The chocolate spread frosting is a super quick and healthier substitute for the buttercream frosting, primarily for the time challenged and health conscious, respectively :).

**Rostaa is an Indian brand and more economical than Nutella. It uses Belgian chocolate with a dash of Hazelnut flavour. I liked the taste and would not mind trying it the next time, but surely nothing beats the taste of Nutella.

Do try and let me know if you relished these!

First 500 Likes!

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Its just been a little under two months when I published my first post on ‘A Homemaker’s World’ and I proudly mention the first 500 likes on my blog.

Thank you all for appreciating and encouraging me with your compliments every time I post on the blog.

This means a lot to me and will definitely take my zest for writing more interesting posts and articles one step ahead.

Hugs!!

When You Don’t Wish to Bake, Try this Biscuit Cake!

There are so many times when the whole process of baking a cake can feel so lengthy and tedious. Even when some guests are coming over lunch or dinner at a short notice, we are usually on the lookout for desserts that are quick to make and scrumptious at the same time.

So if you wish to make an easy, quick, delectable, chocolaty cake, without getting into the hassle of baking, do try the super easy biscuit cake.

When I tried this for the first time, it took me just 10 minutes to make the cake mix. After setting it in the refrigerator for a couple of hours, the biscuit cake was ready to be served.

I would personally recommend this to all chocolate cake lovers. My family swoons over the idea of having a biscuit cake, especially on a summer afternoon when a cold and chocolaty dessert feels like heaven on earth.

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Yummy, Gooey and Chocolaty No Bake Biscuit Cake

Do try making it for your family and friends as well. It’s so easy, even your kids can make this no bake cake. Here’s the recipe:

Ingredients:

  • 1 cup milk
  • 2 tbsp cocoa powder/2-3 cubes of chocolate
  • 2 tbsp of vegetable oil/2 cubes of butter
  • 2 packets of Marie biscuits/Cracker biscuits
  • 3-4 tbsp sugar
  • 1 tsp Vanilla Essence
  • Dry fruits (roasted/non-roasted)

For setting the cake:

  • Cling Wrap
  • Tray/Aluminium Container (can be used alternately as cake setting bases)

Method:

  • Put oil/butter, vanilla essence and sugar in a bowl and mix well
  • Heat the milk slightly and add chocolate. Allow the chocolate to melt in case using chocolate cubes
  • Pour the milk and chocolate mix over the oil/butter, vanilla essence and sugar mixture. Mix well
  • Add crushed biscuits and keep turning the mixture so that all the mixture gets absorbed by the biscuits
  • Keep adding biscuits until you get a thick mixture
  • Add the dry fruits to the mix. I used roasted cashews, almonds and pistachios
  • Now place a cling wrap on the kitchen counter and transfer the cake mix on it
  • Wrap in a shape you wish to set the cake in (round, square or oval)
  • After wrapping in the cling film I place the cake in a 5” round cake container to get the perfect round cake shape
    • You can even directly place the cling wrapped cake on a tray
  • Set in the refrigerator for 1.5 to 2 hrs

Tip: Some people love the crispiness of the biscuits in the cake, while some do not. For those who love the crispiness, 2 hrs setting time is enough. For those who like their cake all soft and gooey, refrigerate the cake overnight, the biscuits will absorb more moisture and become softer.

Hope you will try making and enjoy having this no bake cake. 🙂

Refurbishing Food: Crispy Cutlets

How many times do we come across a situation when there was a party the previous night and we cooked for 10 people when there were only 7- 8 or the kids ordered their favourite pizza and the dishes for dinner went straight into the refrigerator.

Food wastage is so not acceptable to me and therefore I keep experimenting with leftover food, to convert it into something different from what it originally was.

One such refurbished snack I make is cutlets from leftover dals (cooked lentils/pulses), especially the red lentil whole (Masoor Sabut dal). These cutlets are made with dal and bread as the base, along with a whole lot of spices to not just enhance the flavour, but to make sure the leftover dal from last night does not wreak havoc on the stomach. 🙂

Ingredients:

  • 1 cup pre-cooked dal (preferable red lentil whole)
  • 1 pack of white bread (whole wheat bread works well too)
  • 1-2 tsp of garlic paste
  • 1 tsp of ginger paste
  • 4-5 chopped green chillies
  • ½ tsp cinnamon powder
  • ½ tsp Carom seeds (Ajwain)
  • ¼ tsp Asafoetida (Hing)
  • 1 tsp coriander powder
  • ½ tsp Dried Mango Powder (Amchoor)
  • ¼ tsp crushed pomegranate seeds (Anardana)
  • ½ tsp of Garam Masala (Mix of various Indian spices)
  • Salt to taste
  • Bread crumbs for coating the cutlets
  • Oil for deep frying (can be shallow fried as per requirement)

Method:

  • Combine the precooked dal and bread to make a dough like mixture and let the bread soak for 30 minutes. If the mixture appears soggy/watery, add a few more slices of bread
  • Add the ginger and garlic pastes, spices and salt to taste. Remember that this is a precooked dal, therefore it already has good amounts of salt in it.
  • Take small portions of the mix to form round or oval shaped cutlets
  • Roll the cutlet in bread crumbs and make sure that it is covered with crumbs on all sides
  • Repeat the same procedure for the rest of the cutlets
  • Keep the cutlets in the refrigerator for 10-15 minutes to allow the cutlets to bind better and crumbs to get moistened
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Bread and Cooked Lentil Cutlets Ready for Frying

  • Heat oil in a wok and put 5-6 cutlets at a time for deep frying on a low-medium flame
  • Once the cutlets turn golden brown, remove from the wok and drain excess oil on an absorbent paper
  • Repeat the same for the rest of the cutlets
  • Serve hot with tomato ketchup and mint chutney. You can also sprinkle chaat masala (mix of black salt, chilli powder, cumin seeds and dry mango powder) for extra tangy taste
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Crispy Cutlets Served Hot with Potato Chips and Tomato Ketchup

Hope you like this. Do share your views on the same.

Icing on the Cake, Literally!!

Hi there!

This is in continuation to my post yesterday, wherein I shared the recipe for making an Eggless Chocolate Cake and all my hard work paid off when the resulting cake was fabulously fluffed and spongy.

The whiff in the air that a freshly baked cake leaves is absolutely irresistible. I just always want to cut the warm cake into slices, put some Hershey’s chocolate sauce and roasted nuts and eat it to get that melt-in-the-mouth feeling….mmmmm..:)

But, I had different plans that required the entire cake to be ‘saved’ and put aside to be cooled down. Then I started making the frosting for the cake.

As some of us were discussing yesterday, patience is the key to the frosting part, be it waiting for the cake to cool down to giving the final touches while icing the cake (an attempt to make a neatly wrapped delicious looking cake :)).

Usually I use a chocolate butter cream frosting for all my cakes because everyone at my home loves chocolate like mad ;). But this time I wished to make a contrasting frosting, as in white on chocolate brown, to make it look visually more appealing. I personally love the look of the white vanilla frosting placed neatly in the layers of the chocolate cake when sliced. 🙂

The final look of my vanilla butter cream frosting wrapped eggless chocolate cake (wow…sounds to tempting) is here for you. After wrapping this cake in the frosting, I dusted some grated Dairy Milk Chocolate on the top and sides of the cake and then to give a little colour to the too plain look of the cake, I decorated it with some Cadbury Gems on the circumference.

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Vanilla Buttercream Frosting on Eggless Chocolate Cake

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Vanilla Buttercream Frosting on Eggless Chocolate Cake

And for those of you who wished to see the sponginess of the cake from the inside, here’s the pic of the sliced cake. The contrasting frosting sits pretty in between the layers, making me happy with the final outcome.

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Yummy….Lip smacking 😉

Hope you like this.

For more visit my page Cakes with a Green Dot

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