Choclate Ice cream  with a twist

There are many varieties of chocolate ice creams I am going to put up on the blog. I thought of starting with the best one , this one is spiked with a quarter cup of “Bailleys Irish cream”.

      I wish I could make my food and desserts look more glamorous , but with a simple basic camera and a hectic schedule these are the best results I can manage , so please do not get dissuaded with the looks of the food , it looks the way it is…with a better camera and some cut and paste I can make the food look out of this world…..but I wonder if you will be able to relate to it….I mean the food should look real enough to be eaten …not something so exotic that you feel…would I be able to make that?

Well that’s my expalination and excuse for some not so great pictures of my food. Now lets get on with this delicious and simple home made ice cream.

Ingredients:

1.                 500 ml full cream / full fat milk

2.                 200 ml condensed milk 

3.                 Three tablespoons custard powder

4.                 One fourth cocoa powder

5.                 100 grams shards of milk chocolate

6.                 One fourth to half a cup of powder sugar ( depending on how sweet you want it to be )

Method:

1.                 Place the milk in a heavy bottomed pan and keep it on medium flame , reserve half a cup of milk to dissolve the custard.

2.                 Pour the custard into the boiling milk , and keep stirring till you the custard becomes thick like paint.

3.                 Add the cocoa powder and whisk vigorouly , the custard will become thicker. Turn the  gas off. Now add the shards of milk choclate , condensed milk and sugar while whisking the custard vigorously.

4.                 Let the custard cool off to room temperature  , then pour a quarter cup of baileys Irish cream into it.

5.                 Pour the contents into a aluminium container and freeze.

6.                 After about four to five hours , beat the semi set ice cream in the container itself or in a blender and pour it back into the aluminium box.

7.                 Do the same after another six hours. Thsi step not only makes the icecream lighter and fluffier but also prevents any crystals from forming in the ice cream.

8.                 The ice cream will be ready in about six hours to enjoy.

Choclate· cocoa· condensed milk· Custard powder· desserts· full fat milk· ice creams

Choclate Ice cream  with a twist

There are many varieties of chocolate ice creams I am going to put up on the blog. I thought of starting with the best one , this one is spiked with a quarter cup of “Bailleys Irish cream”.

      I wish I could make my food and desserts look more glamorous , but with a simple basic camera and a hectic schedule these are the best results I can manage , so please do not get dissuaded with the looks of the food , it looks the way it is…with a better camera and some cut and paste I can make the food look out of this world…..but I wonder if you will be able to relate to it….I mean the food should look real enough to be eaten …not something so exotic that you feel…would I be able to make that?

Well that’s my expalination and excuse for some not so great pictures of my food. Now lets get on with this delicious and simple home made ice cream.

Ingredients:

1.                 500 ml full cream / full fat milk

2.                 200 ml condensed milk 

3.                 Three tablespoons custard powder

4.                 One fourth cocoa powder

5.                 100 grams shards of milk chocolate

6.                 One fourth to half a cup of powder sugar ( depending on how sweet you want it to be )

Method:

1.                 Place the milk in a heavy bottomed pan and keep it on medium flame , reserve half a cup of milk to dissolve the custard.

2.                 Pour the custard into the boiling milk , and keep stirring till you the custard becomes thick like paint.

3.                 Add the cocoa powder and whisk vigorouly , the custard will become thicker. Turn the  gas off. Now add the shards of milk choclate , condensed milk and sugar while whisking the custard vigorously.

4.                 Let the custard cool off to room temperature  , then pour a quarter cup of baileys Irish cream into it.

5.                 Pour the contents into a aluminium container and freeze.

6.                 After about four to five hours , beat the semi set ice cream in the container itself or in a blender and pour it back into the aluminium box.

7.                 Do the same after another six hours. Thsi step not only makes the icecream lighter and fluffier but also prevents any crystals from forming in the ice cream.

8.                 The ice cream will be ready in about six hours to enjoy.

Banana and pineapple delight

I am delighted to present before you all, another baked banana pudding which you can alter to your choice and requirements. A few minutes to assemble,  twenty minutes to bake and an hour to chill , no milk product , no added sugar if you like it the way I make it and yet a  delicious summer pudding .

Ingredients:

1.   Two medium firm bananas

2.   200 ml tetra pack of coconut milk

3.   Canned pineapple pieces

4.   One and a half tablespoon of cornflour

5.   Two tablespoons dessicated coconut (optional)

Method:

1.  Slice the bananas and place them in a small dish and toss a teaspoon of lemon juice so that the bananas don’t get discoloured.

2.   Measure 100 ml of the syrup from the canned pineapple and mix it with the coconut milk.

3.   Place the coconut and syrup mixture in a sauce pan reserving half a cup to dissolve the cornflour.

4.   As soon as the milk comes to a boil on medium flame , add the cornflour mixture and stir for a few seconds till you get a single cream like consistency.

5.   Pour over the arranged bananas and bake in a preheated oven at 180° for twenty minutes .

6.   Let the custard come to room temperature.

7.    Place the dessicated coconut in a non stick frying fan and toss the coconut till it becomes a pleasant golden colour. You can omit this step in case you don’t like the flavor of coconut. The coconut milk custard has a very delicately balanced flavour of pineapple and coconut.

8.   Sprinkle the dessicated coconut on the baked custard.

9. Pile up as many drained pineapple pieces as you would like. Remember they are going to contribute a lot to making the pudding sweet , so just put as many as you like. Chill in the refrigerator for atleast an hour before serving.Tastes best when served chilled.

banana· desserts· dessicated coconut· pineapple

Banana and pineapple delight

I am delighted to present before you all, another baked banana pudding which you can alter to your choice and requirements. A few minutes to assemble,  twenty minutes to bake and an hour to chill , no milk product , no added sugar if you like it the way I make it and yet a  delicious summer pudding .

Ingredients:

1.   Two medium firm bananas

2.   200 ml tetra pack of coconut milk

3.   Canned pineapple pieces

4.   One and a half tablespoon of cornflour

5.   Two tablespoons dessicated coconut (optional)

Method:

1.  Slice the bananas and place them in a small dish and toss a teaspoon of lemon juice so that the bananas don’t get discoloured.

2.   Measure 100 ml of the syrup from the canned pineapple and mix it with the coconut milk.

3.   Place the coconut and syrup mixture in a sauce pan reserving half a cup to dissolve the cornflour.

4.   As soon as the milk comes to a boil on medium flame , add the cornflour mixture and stir for a few seconds till you get a single cream like consistency.

5.   Pour over the arranged bananas and bake in a preheated oven at 180° for twenty minutes .

6.   Let the custard come to room temperature.

7.    Place the dessicated coconut in a non stick frying fan and toss the coconut till it becomes a pleasant golden colour. You can omit this step in case you don’t like the flavor of coconut. The coconut milk custard has a very delicately balanced flavour of pineapple and coconut.

8.   Sprinkle the dessicated coconut on the baked custard.

9. Pile up as many drained pineapple pieces as you would like. Remember they are going to contribute a lot to making the pudding sweet , so just put as many as you like. Chill in the refrigerator for atleast an hour before serving.Tastes best when served chilled.

Baked yogurt

Baked yogurt for me is synonymous with the hot summers of North India , the blistering heat , the afternoon hot breeze and all the stuff which can make anyone sizzle ( metaphorically of course) and then the “Baked yogurt”as a cooling balm .

      I love the fresh lemonade spiked with fresh mint leaves , the chilled buttermilk , kulfi and all those innumerable delicious beverages and chilled desserts which make the hot summers enjoyable.

     One of the desserts I make often during summers is the “Baked Yogurt”. A chilled and creamy pudding where in we just assemble the things , let the oven do the baking and the refrigerator the chilling is how I like to prepare things during the summers. Baked yogurt pudding can be glamorised with mint leaves carelessly strewn on top , or some colourful cake decorations , green cardamon powder , saffron strands , sliced lemons or even candied fruits. Here is the recipe for my all time favourite "Baked yogurt". I am sure you all would love the "Baked yogurt "Pudding "as much as I do.

Ingredients:

1.            300 ml hung curd ( now this requires a bit of explaination, we take the regular curd / yogurt and pour into a muslin / cheese cloth placed on a bowl and tie it and hang it in the refrigerator for about two to three hours depending on how thick the original yogurt is, till all the liquid drains out and we are left with a thick cheese like thing)

2.            One 400 ml tin condensed milk ( I have used Amul brand here , in case you use any other , then replace three heaped tablespoons of the condensed milk with milk to get the same consistency)

3.           Two eggs and two egg yolks.

4.            300 ml full fat milk

5.           ¼ teaspoon green cardamom powder

Method:

1.          Bring the milk and the cardamom powder to a boil in a pan. Remove from the heat , cover with a lid and keep aside till it comes to room temperature.

2.           Beat the eggs ,egg yolks , the yogurt and the condensed milk and mix well.

3.           Slowly pour in the milk while whisking continuously.

4.           Pour into six to eight ramekins .I poured into four ramekins and into two slightly larger aluminium jelly moulds.

5.           Place the ramekins in a roasting dish or a big aluminium cake pan .Fill up with warm water to come half way up the sides .I kept the ramekins and the aluminium moulds in two different tins and two different ovens as there was a difference in the quantity .

6.          Place in a preheated oven at 180° for 22 – 25 minutes till firm to the touch, it shouldn’t be wobbly.

7.          Cool the baked yogurt desserts complelety and then chill for three to four hours before serving.

8.           You could serve them directly in the ramekins if you are using fancy ones or just run a blunt knife around the edge of each yogurt , then invert them onto individual plates or bowls.

9.          You could garnish with just about anything that suits your style, Finely chopped pistachios, grated lemon or orange rind along with skinned wedges of the orange , or just sprinkle some coloured sprinklers like I did.

baked dishes· condensed milk· desserts· full fat milk

Baked yogurt

Baked yogurt for me is synonymous with the hot summers of North India , the blistering heat , the afternoon hot breeze and all the stuff which can make anyone sizzle ( metaphorically of course) and then the “Baked yogurt”as a cooling balm .

      I love the fresh lemonade spiked with fresh mint leaves , the chilled buttermilk , kulfi and all those innumerable delicious beverages and chilled desserts which make the hot summers enjoyable.

     One of the desserts I make often during summers is the “Baked Yogurt”. A chilled and creamy pudding where in we just assemble the things , let the oven do the baking and the refrigerator the chilling is how I like to prepare things during the summers. Baked yogurt pudding can be glamorised with mint leaves carelessly strewn on top , or some colourful cake decorations , green cardamon powder , saffron strands , sliced lemons or even candied fruits. Here is the recipe for my all time favourite "Baked yogurt". I am sure you all would love the "Baked yogurt "Pudding "as much as I do.

Ingredients:

1.            300 ml hung curd ( now this requires a bit of explaination, we take the regular curd / yogurt and pour into a muslin / cheese cloth placed on a bowl and tie it and hang it in the refrigerator for about two to three hours depending on how thick the original yogurt is, till all the liquid drains out and we are left with a thick cheese like thing)

2.            One 400 ml tin condensed milk ( I have used Amul brand here , in case you use any other , then replace three heaped tablespoons of the condensed milk with milk to get the same consistency)

3.           Two eggs and two egg yolks.

4.            300 ml full fat milk

5.           ¼ teaspoon green cardamom powder

Method:

1.          Bring the milk and the cardamom powder to a boil in a pan. Remove from the heat , cover with a lid and keep aside till it comes to room temperature.

2.           Beat the eggs ,egg yolks , the yogurt and the condensed milk and mix well.

3.           Slowly pour in the milk while whisking continuously.

4.           Pour into six to eight ramekins .I poured into four ramekins and into two slightly larger aluminium jelly moulds.

5.           Place the ramekins in a roasting dish or a big aluminium cake pan .Fill up with warm water to come half way up the sides .I kept the ramekins and the aluminium moulds in two different tins and two different ovens as there was a difference in the quantity .

6.          Place in a preheated oven at 180° for 22 – 25 minutes till firm to the touch, it shouldn’t be wobbly.

7.          Cool the baked yogurt desserts complelety and then chill for three to four hours before serving.

8.           You could serve them directly in the ramekins if you are using fancy ones or just run a blunt knife around the edge of each yogurt , then invert them onto individual plates or bowls.

9.          You could garnish with just about anything that suits your style, Finely chopped pistachios, grated lemon or orange rind along with skinned wedges of the orange , or just sprinkle some coloured sprinklers like I did.

Banana crumble

Here is a truly amazing dessert which takes a few minutes to assemble and just half an hour to bake. A pure vegetarian and low calorie dessert which smells heavenly and tastes divine.

      This is my all time favourite pudding and I have yet to decide weather it tastes better served warm or chilled because it tastes great anyways we eat it.

      A gorgeous pudding and an absolute favourite with anyone who loves bananas and wants to go easy on the sugar.

You could add more sugar in the custard  if you want it sweeter but trust me even  three tablespoons in the whole recipe  though sounds incredible but is enough to make a deliciously sweet dessert.

Ingredients:

1.   Four medium and firm bananas

2.   One tablespoon lemon juice

3.   3 tablespoons custard powder

4.   One tablespoon sugar

5.   one fourth cup to half a cup raisins

6.   450 ml full cream / full fat milk

7.   For the crumble:

a)   ¾  cup flour

b)   One fourth teaspoon baking powder

c)   2 tablespoons sugar

d)   3 tablespoons chilled butter

e)   Half a teaspoon green cardamom powder

f)     2 tablespoon demerara sugar to sprinkle on top

Method:

1.  Preheat the oven to 190°.

2.  Slice the bananas and toss lemon juice on them.

3.  Place the bananas in a two litre baking dish, the bananas should not overlap each other and neither should they be too far apart. add the raisins to the dish.

4.  Mix the custard powder, sugar and half a cup of milk.

5.   Place the rest of the milk in a pan on medium heat and the moment it comes to a boil, stir in the custard powder and keep stirring on low flame till the custard becomes as thick as paint or a little thinner than a cake batter. But if you intend serving it chilled , then keep the custard a little thin as it will become a dense on chilling.

6.  Pour the custard over the arranged bananas.

7.   Keep the custard dish in the oven to remain warm while you assemble the ingredients for the crumble.

8.   Sieve the flour and baking powder. Mix in the sugar and the green cardamaon powder.

9.   Add the small chunks of chilled butter and rub the flour between your palms till the mixture resembles bread crumbs.

10.            Sprinkle the mixture over the banana custard but do not press it , just a sprinkle is enough.

11.            Sprinkle the demerara sugar and place  the dish back into the oven and bake at 190° for thirty minutes.

12.            Serve warm or at room temperature or even chilled tastes great.

baked dishes· banana· Custard powder· desserts· eggless baking· full fat milk

Banana crumble

Here is a truly amazing dessert which takes a few minutes to assemble and just half an hour to bake. A pure vegetarian and low calorie dessert which smells heavenly and tastes divine.

      This is my all time favourite pudding and I have yet to decide weather it tastes better served warm or chilled because it tastes great anyways we eat it.

      A gorgeous pudding and an absolute favourite with anyone who loves bananas and wants to go easy on the sugar.

You could add more sugar in the custard  if you want it sweeter but trust me even  three tablespoons in the whole recipe  though sounds incredible but is enough to make a deliciously sweet dessert.

Ingredients:

1.   Four medium and firm bananas

2.   One tablespoon lemon juice

3.   3 tablespoons custard powder

4.   One tablespoon sugar

5.   one fourth cup to half a cup raisins

6.   450 ml full cream / full fat milk

7.   For the crumble:

a)   ¾  cup flour

b)   One fourth teaspoon baking powder

c)   2 tablespoons sugar

d)   3 tablespoons chilled butter

e)   Half a teaspoon green cardamom powder

f)     2 tablespoon demerara sugar to sprinkle on top

Method:

1.  Preheat the oven to 190°.

2.  Slice the bananas and toss lemon juice on them.

3.  Place the bananas in a two litre baking dish, the bananas should not overlap each other and neither should they be too far apart. add the raisins to the dish.

4.  Mix the custard powder, sugar and half a cup of milk.

5.   Place the rest of the milk in a pan on medium heat and the moment it comes to a boil, stir in the custard powder and keep stirring on low flame till the custard becomes as thick as paint or a little thinner than a cake batter. But if you intend serving it chilled , then keep the custard a little thin as it will become a dense on chilling.

6.  Pour the custard over the arranged bananas.

7.   Keep the custard dish in the oven to remain warm while you assemble the ingredients for the crumble.

8.   Sieve the flour and baking powder. Mix in the sugar and the green cardamaon powder.

9.   Add the small chunks of chilled butter and rub the flour between your palms till the mixture resembles bread crumbs.

10.            Sprinkle the mixture over the banana custard but do not press it , just a sprinkle is enough.

11.            Sprinkle the demerara sugar and place  the dish back into the oven and bake at 190° for thirty minutes.

12.            Serve warm or at room temperature or even chilled tastes great.