Pistachio Tres Leches On 9th Blog Anniversary!!!!!

Nine years of blogging, with lots of memories and experiences in my life. Got many friends, well wishers and many many more. only with this platform now I'm an author of my own first cookbook. I had gone through many inspiring people and stories. Thank you each and everyone for the support you all gave me in these years. Your words and comments are my strenght to continue this journey.

To celebrate this I'm posting Pistachio Tres Leches or Pistachio Milk Cake. The very trendy cakes now a days. Made this for this eid day and all liked it very much. Very easy and yummy dessert to treat your loved ones.

Now to the recipe:

Ingredients:

For The Sponge:

6 Eggs

1c All purpose flour

1c Sugar

1/2 tsp Baking Powder

1/2 tsp Vanilla essence

3tbsp Pistachio paste 

1tsp Oil

A pinch of salt

Few drops of green food color

For The Milk:

2tin Evaporated milk

2tins Condensed milk

2c Milk

4tbsp Pistachio paste

Few drops of green food color

1c Whipping cream 

Macarons and crushed pistachios for garnishing (optional)

Method:

Making The Sponge:

1.Soak 1c pistachios in water for half and hour and paste it to fine paste.

2.Beat the eggs and sugar till pale and fluffy.

3.Add the vanilla essence, green color and pistachio paste and beat well.

4.Sieve the dry ingredients and fold in well into the beaten egg mixture.

5.Add the oil and foldin.

6.Grease a cake tin with butter and dust with flour.

7.Pour the prepared sponge batter to the cake tin.

8.Preheat the oven at 200 deg c for 10 mins.

9.Bake the sponge at 180 deg C for 15 to 20 mins or till the tester comes out clean.

10.Cool the cake well and poke few holes on the cake.

Preparing The Milk:

1,Mix the ingredients for the milk. Keep 1c reserve to pour while serving.

2.Pour it all over the cooled cake.

3.Now whip the cream and spread or decorate over the cake.

4.Garnish with crushed pistachios,macarons etc.

5.Keep this refrigerated for few hours or overnight. Overnight is preferred.

6.Cut the cake into pieces and serve with the milk reserved.

7.Enjoy the soft and yummy Pistachio tres leches.

Jackfruit Cake

Back to blogging after vacation.Getting into normal routine is a lazy task after a long vacation.This vacation was really a good one.Got a good break.
Today I'm posting another recipe for jackfruit lovers.This cake has a little fudgy texture.My first attemt to make jackfruit cake and all really liked it.

Now to the recipe:

Ingredients:

2c All purpose flour
1tsp Baking powder
1tsp Baking soda
2eggs
1c Jackfruit puree
1/4c Jackfruit chopped
1c Sugar
A pinch of salt
1 1/2C Oil
1/4c Butter (room temp)
1/2tsp Vanilla essence
Dessicated coconut for topping

Method:

1.Seive the dry ingredients and keep aside.
2.In a bowl mix the wet ingredients except butter and jackfruit puree.
3.To the dry ingredients add the butter and just beat for a while.
4.Now add the wet ingredients to this and beat well.
5.Beat till everything is combined well.
6.Now add the jackfruit puree and mix well.

7.Preheat the oven at 200 deg C for 15 mins.
8.Grease 2 cake pans and pour the batter to the pans.
9.Top the batter with chopped jackfruit pcs and dessicated coconut.
10.Bake this at 180 deg C for 30 mins or till the tester comes out clean.

11.Once baked cool the cake completely before cutting.
12.Cut and serve the cake.

Red Velvet Macarons

I'm here with a macaron post again.My baking madness of these tiny cuties will never end.Its such an addiction for me to bake these ones.Trying out new flavours is my main obsession now.This post is loaded with pictures 😃😃😃.Have a lot of macaron recipes will be coming up in the blog.While preparing macarons each and every step is important.We have to be very careful in measuring and mixing the macronage.

I was thinking to post this for a special day.Today is my hubby's bday and thought will post this today as red velvet cakes,cookies and baked goodies are mostly made on special occasions.Actually these are just excuses to bakes these😃.Happy Bday Ikka....

Now to the recipe....

Ingredients:

For The Shells:

70grms Egg white
80grms Almond powder
140grms Icing sugar
6grms Cocoa powder
35grms Granulated sugar
1tsp Red gel food color

For Filling:

100grms Butter
1C Icing sugar
6tbsp Cream cheese
1/2tsp Vanilla essence

Method:

Making Shells:

1.Beat the egg whites(room temperature) along with the granulated sugar.
2.Beat till almost stiff peaks appear.
3.Now add the gel color and beat till very stiff peaks.
4.Grind the almond powder,cocoa powder and icing sugar together and sieve it.
5.Add this powder mixture to the beaten egg white.
6.Fold in the powder mixture slowly to the egg white mixture with a spatula.
7.Fold in till you get a thick shiny batter.When the spatula is lifted with the batter thick ribbon like falls down.This batter is called macronage.

8.Line up the baking trays with baking paper.You can even place macaron template under the baking paper to get perfect shaped shells.Once the shells are piped take out the template.
9.Now pour the macronage to a piping bag fitted with a round tip nozzle.
10.Pipe round shapes on the baking paper.
11.Now tap the baking tray on the kitchen counter for few times to knock out the air bubbles.
12.If more bubbles are there prick it with a toothpick slowly.

13.Now resting time for the macs.Let the shells dry for 15 to 30 mins.When touched it should not stick to our finger.
14.Preheat the oven at 150 deg C for 10 to 15 mins.
15.Once the shells are dried bake it at 150 deg C for 15 to 18 mins or till done.
16.After baking let it sit on the tray for 10 mins for cooling.
17.Once the shells are cooled peel it from the baking paper and pair it with same size shells.

18.Now prepare the filling by beating all the ingredients for the filling till it creamy.
19.Pipe out the cream on one shell and place the other shell on top.
20.Refridgerate it for few hours.
21.Enjoy the macarons...

Note:

1.If not filling the shells you can freeze it for later use.
2.It will stay for more than 3 months in the freezer.
3.Before eating just bring them to room temperature.

Mango Panna Cotta To Celebrate 8th Blog Anniversary!!!!

A late post to celebrate my 8th blog anniversary.It was on june 7th still I didnt want to miss it.To reach here I'm thankful to all my family,relatives and many many friends.Many well wishers whom I haven't met.Thank you to each and everyone who supported me a lot to reach here.
Today I'm posting Mango pannacota.Mango season is here and a best reason to try out this dessert.

Ingredients:

For Panna Cotta:

1 1/2 C Milk
1 1/2 C Heavy cream
1/2 to 3/4 C Condensed milk or Sugar (as per taste)
1tsp Vanilla essence
3tsp Powder Gelatine
1/4C Water

For Mango Puree:

3 or 4 med Mangoes (I used Alphonso mango)
4 tbsp Sugar 
2tsp Powder Gelatine
1/4C Water

For Garnishing:

Pisthachios 
Mint leaves

Method:

For Panna Cotta:

1.Soak the gelatine in water.
2.In a pan heat the milk and con.milk or sugar till the sugar dissolves.
3.Double boil the gelatine and pour this to the milk mixture.
4.Add the cream and vanilla essence to this and mix well.

For Mango Puree:

1.Soak the gelatine in water.
2.Cut the mangoes and puree it along with sugar.
3.Double boil the gelatine and mix well to this puree.

Assembling The Panna Cotta:

1.Pour the panna cotta into the glasses and keep in fridge for setting.
2.For setting in slanting way keep the glasses in slanting postion and pour the panna cotta.
3.After the panna cotta is just set pour the mango puree on top of this and keep in the fridge for few hours till fully set.
4.Garnish with crushed pisthachios and mint leaves.
5.Serve cool.

Aish El Saraya

Hi friends, again after a long break I'm here.Was busy with many things and climate change made me a little sick.Now Alhamdulillah everything fine.
Ramadan Kareem to all.I know its late still half way more to go.
Today I'm posting a lebanese sweet dish which is very easy and yummy one which can be made with a very few ingredients.
As my base stuck to the pan a little bit I served it in glasses still it tatses yum.Otherwise we can cut in pieces and serve.This is a very good dessert after a heavy meal or at the time of iftar also.

Now to the recipe:

Ingredients:

For The Base:

Bread slices to cover the base
1C Sugar
3/4C Water
1 tsp Rose water
1 tsp Lime juice

For the Cream:

1/2ltr Milk
1tin Condensed milk or sugar as per taste
1/2C Fresh cream
5 to 6tbsp Cornflour
2tsp Rose water

Crushed Pisthachios for topping

Method:

For The Base:

1.Remove the sides of the bread slices and toast the bread.
2.Now prepare the sugar syrup by boiling the sugar and water together.
3.Once it is thickened add the lime juice and rose water.
4.Allow it to cool.

For The Cream:

1.In a pan mix milk and cornflour.
2.Add condensed milk and cream to this and heat the milk mixture.
3.Boil it till it is tick and creamy.
4.Now add the rose water to this and mix well.
5.Keep aside till it cools a little bit.

Assembling :

1.Grease a dish arrange the toasted breads as a base.
2.Pour the cooled sugar syrup all over the bread let it sit for 2 mins for the bread to get soaked with the syrup.
3.Now pour the milk mixture over the bread base.
4.Garnish with a lot of crushed pistachios.
5.Set in the fridge for 4 to 5 hrs.
6.Serve cool.

Red Velvet Flan Cake

Hi friends!!! This is my last post for 2017.I know this year I was very slow with my blog.Will try to be regular from next month.'Happy New Year To All'.
Today posting a dessert which is very interesting one.Its a flan cake.A cake and flan in one cake pan.
Posting this to celebrate your new year.
When thought of baking this I was tensed whether the red color will get mixed with the flan and the flan gets the red color, but gave a try.And got the layers the beautiful 2 colors and tasted heavenly.

Ingredients:

1 1/2c All purpose flour
1tsp Baking powder
1 c Granulated sugar
1/2 c Butter room temp
2 Large Eggs room temp
1tsp Vanilla essence
2tbsp Cocoa powder
1/2c Butter Milk(I used yoghurt)
2tbsp Red liquid food color
1tsp Baking soda
1tsp Vinegar

For Flan:

1tin Evaporated milk

1tin Condensed milk

4 Eggs

1tsp Vanilla essence

For Caramel:

1C Sugar

Method:

For Cake:

1.Grease a cake pan or bundt pan .
2.Caramalize the sugar and pour this in the pan.
3.Now prepare the cake batter.
4.1.Sift flour,baking powder and cocoa powder and keep aside.

5.Mix the red color to the butter milk and keep aside.

6.Now in a bowl put butter and just beat for some seconds.

7.Now add the sugar and beat till sugar is dissolved.

8.Now add egg one at a time and beat well after each addition.

9.Add vanilla essence and mix well.

10.Now add the flour and butter milk mixture alternatively and mix well.

11.Now in a small bowl take vinegar and put the baking soda to the vinegar.

12.When its bubbling pour this to the batter and mix well.

13.Pour this batter to the prepared pan and keep aside.

For Flan:

1.In a blender blend all the ingredients for flan.

2.Pour this over the cake batter evenly.

Baking:

1.Preheat the oven at 200 deg C for 15 mins.

2.Cover the pan with foil.

3.Keep this tin in a large baking tray.

4.Pour boiling water to the large pan.(Braine Marie Method)

5.Bake this at 180 deg C for 1hr or till done.(it took 1 hr and 20 mins for me).

6.Once the cake is done cool it compeletly to room temp.

7.Keep if refrigerated for few hrs or overnight before tilting.

8.This cake is always good the next day of baking.

9.Once cool slice and serve,

10.Enjoy the red velvet flan cake....

Orange Macarons

Hi again I'm here with a macaron recipe.......Its very difficult to stop making this addictive sweet lil cookies..Once we get it right we won't be able to stop making this.Just to remember few things when we start this one...Best ingredients,measurements and mixing....
And nothing will go wrong.Once we get a perfect result with one measurement try to stick on to it.Thats what I have felt and I'm happy with my results..Now I never get any failed batches....Thank God....
Always start with basic simple macarons....Once its perfect try with new new flavours and see this will drive you crazy...😅😅😅

Today I'm posting Orange Macarons... 

Ingredients:

For Shells:

75grms Egg whites room temp
78grms Almond powder
135grms Icing sugar
35grms Granulated sugar
1/2tsp Orange rind
2tsp Orange juice
Few drops of orange color

For Filling:

1/4 C Cream cheese
1/2 C Butter
1/2 to 3/4 C Icing sugar
2 to 3 tsp Orange Juice

Method:

For Shells:

1.Separate the egg whites and measure it.
2.Measure the almond powder and icing sugar.
3.Grind it together and seive it discard the large pcs.
4.Now in a stand mixer beat the egg whites and granulated sugar till stiff peaks.
5.Add orange juice,orange rind  and few drops of orange color to this and beat well.
6.Once you get stiff peaks add the seives almond icing sugar mixture to this.
7.Fold in it with the egg white till we get a smooth shiny lava texture.
8.This is the macronage.When we lift the spatula it should fold back in to the bowl like a thick ribbon like.

9.Now line up a baking tray with parchment paper.
10.Pipe the macarons to the tray.
11.After piping it tap the tray on the kitchen counter few times to knock out the air bubbles.
12.If any air bubbles left you can prick it with a tooth pick.
13.Now keep this for drying.It will take 15 to 30 mins to dry.May take more time due to the weather.It gets dry faster in summers.
14.When we touch it should not stick to our hands its the dried stage.
15.Once it is dried preheat the oven at 140 deg C for 15 mins.
16.Bake the macarons at 140 deg C for 15 to 18 mins or till it is firm.Dont over bake.
17.Take it out and cool it.
18.Peel it off from the baking paper and pair it with matching shells.

For Filling:

1.Beat the butter and icing sugar till creamy.
2.Add the cream cheese and orange juice to this and beat till smooth creamy texture.
3.Now sandwitch eah pair with the filling.
4.Refrigerate it for few hours before having.
5.Enjoy the Orange Macarons!!!

Jamoca Almond Fudge Icecream For My 7th Blog Anniversary !!!!!!!!

This is a late post to celebrate my blog anniversary...still I didn't want to miss it...its 7 yrs now I have been into blogging still I enjoy doing it.Time flies so fast that didn't know how yrs past.Thank you each and everyone who encouraged me in this journey.

Today I'm posting Jamoca Almond Fudge Icecream to beat the heat and this will be a great treat for the coffee lovers like me..This is my hubby's fav flavour at baskin robins....This is my simple attempt to make it and it came out well....Its not an easy task to take pictures of icecream with 4 kids around.You can see the icecream already started melting...😄😄

Now to the recipe...

Ingredients:

4 sachets Dreamwhip powder
3/4 c Cold milk
1/4 c Cream
1tsp Vanilla essence
3/4 to 1 tin Condensed Milk
2tbsp Coffee powder
1tsp Cocoa powder
1/2 c Chopped Almonds
1/4 c Chocolate chips
Chocolate syrup for drizzling

Method:

1.Beat the dreamwhip powder with cold milk and vanilla essence in a bowl with a beater.
2.Once you get soft peaks add the cream and con.milk and beat well.
3.Now powder the coffee and cocoa powders and add this powder to cream mixture and beat well.

4.Now in a container pour half of the cream put some chopped almonds and chocolate chips and spread some chocolae syrup.
5.Pour rest of the cream mixture on top and repeat with the almonds chocolate chipe and syrup.
6.Just give some strokes with a spoon or a fork.
7.Pour some more syrup on top and keep in the freezer for 1 hr.

8.Take it out after 1 hr and again mix with a fork to avoid ice crystals.
9.Now freeze it for 6 to 8 hrs or overnight.
10.After setting Scoop it and enjoy the icecream !!!

Chocolate And Pistachio Fudge

Again with the monthly MFB challenge....this month we have to prepare a dish from the blog Shabs cuisine...I'm so happy to do this because shabs was my classmate and my very good friend.....She was my inspiration to start blogging...So i'm very happy to do this post...

I selected chocolate and pistachio fudge from her blog....I couldnt get a perfect fudge as her because of the chocolate I used and I didnt get enough time for setting.My kids kept on asking when it will be ready...😃😃

Now to the recipe..

Ingredients:

1tin Condensed Milk
350 grm Semisweet Chocolate chips
30 grms Butter
A pinch of salt
150 Grms Pistachios

Method:

1.In a pan heat chocolate chips,Condensed milk,salt and butter.
2.Once evrything is melted and the chopped pistachios to this and mix well.
3.Grease a square lined with wax paper or greased foil.
4.Pour the chocolate to this tin and freeze it for few hours.

5.Once it is set cut into pieces and serve.

An InLinkz Link-up

Jackfruit Icecream

My hubby bought a 15 kg jackfruit from kerala last week..every time I used to think want to prepare special with jackfruit.But most of the time I end up eating it whole....😃😃
I have seen a video of a company who makes many items with jackfruit,thats how I came across the jackfruit icecream.From that time I wanted to know the taste of this.This time I saved few pieces to make this.
And the iccream was toooo tasty,everybody loved it.This is a treat for jackfruit lovers like me....

Now to the recipe how I prepared:

Ingredients:

10 to 15 pcs Jackfruit for paste
5 to 10 pcs Jackfruit for crushing
3sachet Dreamwhip powder
3/4c Cold milk
1/2c Fresh cream
1/2tsp Vanilla essence
1/2 tin Condensed milk
Pralines for garnishing

Method:

1.Deseed the jackfruit pcs.
2.Grind 15pcs into fine paste.
3.In a bowl beat the dreamwhip powder and cold milk and vanilla essence till creamy.
4.Now add the cream and beat well.
5.Add the con.milk and mix well.
6.Now add the jackfruit paste and mix very well.

7.Now crush the rest pcs in the blender and mix with the cream mixture.
8.Now pour this to a bowl and freeze it.
9.Freeze this for 2 hrs and take it out and beat once more with a fork and again freeze it.
10.Freeze for 5 to 6 hrs or overnight.

11.Now make the pralines by caramalizing 1/2c sugar and add 1/2c almond and cashews and mix well and speard on a grease surface.
12.Once cooled crush this.
13.Scoop the icecream and garnish with the pralines and serve .
14.Enjoy the flavour of jackfruit.

Pazham Pradhaman

The recipe for this month's MFB challenge.Challenge for this month is "Cooking From Scrap Book".
I have waited a long to prepare this payasam.I have written and kept this for a long time ago.
Now this is one of our fav payasam.When I saw the challenge got really confused what to try....

Now this is the recipe..

Ingredients:

5 large Plaintains (Nenthrapazham)
6 to 7 pcs of Jaggery
2c Thin coconut milk
1c Thick coconut milk
1tsp Cardamom powder
3tsp Ghee
2tsp Broken Cashewnuts
2c Water

Method:


1.In a pan melt the jaggery with 1c water.
2.In another vessel cook the bananas along with 1 c water till its soft.
3.Once its soft mash it with a wooden spoon.
4.Now strain and pour the melted jaggery to the mashed bananas.
5.Boil it till it thickens.

6.Pour the thin coconut milk to this boil till thickens.
7.Add cardamom powder to this and mix well.
8.Now add 1tsp ghee and boil till thickened.
9.Add the thick coconut milk and mix well.
10.Now heat rest of the ghee in a pan and roast the cashewnuts and add to the payasam.

11.Serve hot.

An InLinkz Link-up

Dates CheeseCake

Hi everyone..This is my first post of this year.Hope all had wonderful holidays.I know I'm late still Happy New Year To All.
Today I'm posting dates cheesecake which is done as a monthly challenge by the group muslim food bloggers.This is the 2nd challenge and this month the theme is to 'Cook With Dates'.
This cheesecake is one was waintig to make for a long time.So now this challenge was a chance to make this.

Now to the recipe:

Ingredients:

For The Base:

1 small pckt Any tea biscuit
1/4 c Almonds
50 grms Melted Butter

For Cream:

1c Dates Or Dates Paste
1/2 tin con.milk
1tin Puck cream
150grm Philadelphia Cream Cheese
1 sachet Dreamwhip powder
1/4c Cold Milk 
1/2tsp Vanilla essence
3tsp Gelatine
1/4c Water
Crushed pistachios for garnishing

Method:

Preparing The Base:

1.Grind the biscuits and almonds.
2.Mix the melted butter with this and mix well.
3.In a spring form pan press this biscuit base and refrigerate this till preparing the cream mixture.

Preparing The Cream:

1.If using whole dates deseed the dates and soak in water.
2.Soak the gelatine in water.
3.In a bowl put dreamwhip powder add the cold milk and vanilla essence and beat till stiff peaks appear.
4.Now add the puck cream amd beat well.
5.Now add the cream cheese in room temp and beat well.
6.Add the con.milk and beat well.

7.Now double boil the gelatine and mix in the cream mixture.
8.Drain the soaked dates and grind it.
9.Mix the grinded dates with the cream and mix well.
10.Now pour this cream mixture over the biscuit base and refrigerate it for 3 to 4 hrs or overnight.
11.Once set garnish with crushed pistachios.
12.Slice and enjoy the dates cheesecake.

An InLinkz Link-up

Honey Cake Or Russian Medovik

This is a cake I was waiting to make for a long time....I made this for my hubby's bday...all loved this...This a little time consuming cake but its worth..Its a 8 layer cake with 2 types of icing...The batter for this can made it two ways some make it as a batter some make it in a dough form...I'm posting the dough form recipe here.....It is always better to make this cake a day before to get the base soft and to infuse the sweetness of the creams into the base....I really enjoyed making this cake...
I too love the taste of this cake...I watched a lot of videos and read many recipes before trying this and I got a very good result....

Now to the recipe how I made this:

Ingredients:

For the Base:

1c Sugar
1/3c Honey
4tbsp Butter
1/2tsp Baking soda
1/2tsp Vinegar
1/4tsp Salt
3 Large Eggs
3 1/2 c of All purpose flour

For Filling:

Cream 1:

1tin Condensed milk 
1c Butter

Cream 2:

2 sachets Dreamwhip powder
1pckt Philadelphia cream cheese
1/2c Cold milk
1tsp Vanilla essence

For Garnishing:

Cut of baked edges of base
1/4c Almonds

Method:

Preparing The Base:

1.In a bowl beat the eggs slightly and keep aside.
2.In another bowl put the sugar,honey,butter,salt,and vinegar and double boil this.
3.Slowly add the beaten egg and mix well till it becomes pale in color.
4.Remove from heat.
5.Seive the flour and baking soda and add this to the egg mixture and knead it to a soft dough,
6,First you will find it difficult to knead as it will be sticky.
7.Sprinkle few flour and knead and you will get a soft dough.
8.Now divide this into 8 equally sized balls.

 9. Now 2 baking trays with parchment paper.
10.Roll of the balls into not very thin 9 inch circles.
11.Palce a 8 inch plate over the rolled disc and just run a knife around to get a perfect round.
12.Dont remove the edges as after baking we need those to grind and garnish the cake.
13.Preheat the oven at 200 degree C for 10 mins.
14.Bake the rolled base at 180 degree C for 6 to 8 mins or till light brown.
15.I baked 4 bases at a time.
16.Peel it out from the baking paper and reserve the edges.
17.Cool it completely.

For Filling:

Cream 1:

1.We have to make the dulce de leche with the condensed milk.
2.Boil the tin with con.milk for 2 hrs or u can do it with pressure cooker method too.
3.Do this a day before because we need cooled dulce de leche(DDL).
4.Now beat the DDL and butter together to a smooth cream and keep in fridge.
5.This will not be a stiff cream.

Cream 2:

1.Beat the dream whip powder with cold milk and vanilla essence till stiff peaks.
2.Now add the cream cheese and beat well.
3.Keep this in fridge.

Assembling The Cake:

1.Once the bases are cooled complete spread the creams alternatively on each layer.
2.On top of 1st base spread cream 1 top it with next base spread cream 2 over this and complete it like this.
3.Spread the DDL cream all over the cake.
4.Now grind the cut out baked edges and almonds to corse powder.
5.Cover the cake evenly all over with this powder.
6.Refrigerate it for 4 to 5 hrs or overnight.
7.Slice and enjoy the honey cake....