Fruit Cobbler

Strawberry Tofu Cheesecake

Banana Nutella Bread Pudding

A bread pudding is so versatile that you can let your creative juices run wild.  Having tried an apple version I gave the banana version a shot. Not to miss the Nutella.

Jackfruit Gadbad-International Sundae Incident

Time for this month's IIP. And what better choice in the season of love than a sundae!

Jackfruit IceCream

Some of my priceless recipes are from most unexpected sources. I got my best chicken tikka recipe from an in-flight magazine. This traditional ice-cream recipe was given to me by one of my Psychology lecturers. We had attended a rural camp and on the last day she prepared this decadent ice-cream and we all pounced on her for the recipe.

Chocolate Panacotta

We were shopping for groceries and Jo kept himself busy with the TV in the kid's corner. Here's where he saw batman for the first time. So on our way back...

Apple Bread Pudding

I've come a long way since I posted my first bread pudding. In this version, I've  substituted sugar for jaggery a very healthy option. The apple gives a fruity kick(besides keeping the doctor away). Of course I have only used brown bread, in case you still havent converted to brown, here's why you should.

Bhapa Doi- Steamed Yoghurt Dessert

Bhapa Doi is a Bengali dessert. Bhapa meaning steamed and Doi means yoghurt. My niece had tried it recently and declared it a must-have. I've followed the recipe exactly as she had given me and we truly relished it. Simple to prepare and delicious. Can also be given as one of the baby's first foods.

Jackfruit Panacotta

Panacotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts.

Easter Sunday and a White Chocolate Cheesecake- Guest Post

On the occassion of Easter Sunday I have a very special guest. It's none other than the lovely Divina from Sense and Serendipity.

Falooda- Beat the Heat!

In our home Falooda is the top ranking Beat the Heat drink/dessert

Hubby and I are addicted to Falooda and what's better than preparing your own. One hot day when we were out on errands and shopping we stopped at a Cool bar for Falooda. We were so disappointed,- it was too sweet, the jelly was too thick and there was sago used. We usually relish Falooda, but after having that version I didnt want to have Falooda for sometime.

Here's my version to share with you, but dont forget to garnish with some chopped nuts. I was in a mighty hurry to photograph this one. My little girl loves Falooda, she can gulp it all down in one go. So I had to prepare this while she was napping in order to click a picture. At the age of 2 she does not understand why something that looks so good needs to be photographed, instead of devoured. Often she is so impatient as I try to take a picture of my food, that after I have clicked and check if its good enough, I find a little hand in the picture edging towards the dish!

Ingredients-

1tbs rose syrup

2tsps basil seeds/sabja

2cups milk

Rice vermicilli

Homemade Jelly

Ice cream

Condensed milk to sweeten

Chopped nuts

1 cardamom

Preparation-

• Basil seeds- soak in water till they swell. Drain after they are ready.
• Vermicilli- cook in boiling water and drain.
• Milk- boil and reduce to half, sweeten with condensed milk. Peel, and crush cardamom and add to the milk.
• Jelly- scrape it with a fork, to get blobs.
• Chill all the above before layering.

Layering-

Some recipes for Falooda suggest mixing all the ingredients in the milk. I believe Falooda must be layered with all the chilled ingredients.

1. Take a tall glass and pour in the rose syrup.
2. Add the basil seeds.
3. Layer the vermicilli.
4. Add the jelly.
5. Pour in the sweetened, flavoured milk.
6. Top with scoops of ice-cream.
7. Garnish with chopped nuts

Enjoy and Beat the Heat!

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Watermelon-Mint Crush

Homemade Jelly

Pineapple-Barley Squash

Lemon-Barley Squash

Sending this for 5Star Makeover Smoothies and Shakes.

Sago Kheer- Simple and Enriched

Sago starch is extracted from the pith of sago palm stems. It is produced commercially in the form of pearls which are interchangebly used for tapioca pearls in recipes. However tapioca pearls are starch extracted from tapioca or cassava root. Thus the origins of both are entirely different though similar in starch content.

Vermicilli Milk Dessert/Seviyan Kheer/Payasam

Vermicilli Milk Dessert is also known as Seviyan Kheer in India. In South India it is famously known as 'payasam'and is an integral part of a wedding or festival spread which is traditionally served on a banana leaf. It can be used as one of Baby's First Foods, since it is soft and cooked in milk. The condensed milk provides the required sweetness, no addional sugar is required.

Jackfruit Payasam/Kheer

Jackfruit payasam on the occassion of Onam! The aroma of jackfruit makes the fruit simply irresistible. This kheer can be given as a baby's first foods provided you mash the pieces well. Serve it as dessert and have your guests smacking their lips. No garnishing is required- to bite into the jackfruit pieces as you savour the kheer is sheer bliss in itself.

Rava/Semolina/Sooji Halwa

Sooji Halwa is also referred to as Sheera in Maharashtra. I have made it using milk only, focussing on the nourishment for babies and kids. It is usually made in a mixture of milk and water. If you would like to use is as part of the baby's first foods you can sustitute the broken dry fruits with dry fruit powder, so that its easy to swallow. If you cut it into diamonds as I have it can be easily packed for dessert as a part of the school lunch.

Bread Pudding

Bread pudding is one of my favourites for many reasons. I can use up all the left-over bread from sandwhich sides and crusts and it serves as a nutritious between meals snack for kids. It can also be given to a baby who is on semi-solids. Can be served as dessert to anyone. Above all easy to make!