A Pure Eggless Tiramisu with eggless savoiardi biscuits

Hi Friends!!!

On April Month,Baknig Eggless was announced to make Tiramisu and I am so happy by hearing it.After visit to an Italian Restaurant named as Olive Garden, we had ordered Tiramisu and we want to taste it how will it be? We tasted  it and we just loved it.It was so drooling.I am waiting for the right time to make tiramisu and it came which is pure eggless one.It is very challenging to make everything as homemade ones.I am sure anybody can do it. I am so thankful to sowmya who suggested it and many thanks to Gayathri for selecting this recipe for April month

Tiramisu means "Pick me up" is an Italian dessert and is famous all over worldwide. Here I made homemade savoirdi biscuits which has no eggs and it tasted lovely and soaked well even though it is flat one and not exact like Ladysfinger savoiardi store bought biscuits. If you cant bake ladysfinger biscuits and it is fine you can use eggless sponge cake.

It reminds me the best own recipe of my mom who made normal biscuits and cream into many layers into the rectangle box and keep in fridge for about 2 days during summer holidays. It is best chilled to have it along with my brother as we used to call chilled biscuit cake alike frozen icecream biscuit :).I didn't know it was alike tiramisu after staying in the U.S. It is my mom's love for it :) We fought with  each other to get the last bit of the chilled dessert and my mom used to say crazy kids :) and the words came true and we were crazy for the sweet tooth desserts :) Lol. I shared with  my daughter about sweet memories of this recipe and she laughed and told again crazy mom :) HaHa :)

Here is my eggless tiramisu and it is really taste and while slicing it,it looks exact like beautiful layers of cheese and biscuits.

Ingredients:

For Making Savoiardi Biscuits adapted from here if you want egg otherwise go for eggless one as below. I have reduced to half of the measurements.

• .2 Tbsp Sugar
• 1 Cup All purpose flour
• 3/4 cup All purpose flour
• 1/2 Tsp Vanilla Extract
• 1/4 cup coarsely ground almonds.
• Powdered sugar for coating.

For Making Mascarpone Cheese:

I used  store bought cream as I didn't get time for it.You can try for homemade mascarpone cheese adapted from here.

For Making Tiramisu you will need.

• Savoiardi biscuits
• 1/2 cup Coffee Syrup( I had used Instant coffee with 1 Tsp of sugar and warm water)
• 2 cups Mascarpone cheese.
• 1 cup whipped cream
• 1 cup Sugar
• Unsweetened cocoa powder for dusting.

Method:

For Making Savoiardi :Wrap the aluminium foil on the baking sheet

1. Beat the butter and sugar in a wide bowl by using hand mixer to get creamy.
2. Sift the flour and add the ground almonds to it.
3. Add vanilla extract to the butter mixture
4. Add flour in 3 additions to get well incorporated.Transfer into the piping bag with open tip or tip 12 round tip.
5. Make into finger shaped batter as seen in the picture.Bake it for about 30 to 35 minutes on 300 F or 170 C till it gets slightly brown in color.
6. Add the mascarpone cheese and beat well until it is smooth,Add sugar to it.
7. Allow it to cool on the cooling rack
8. Dust the savoiardi fingers with powdered sugar.
9. Add the whipped cream into mascarpone cheese sugar mixture in 3 additions and make sure not to over folding.Fold it gently.
10. To assemble:keep the creamy mixture,coffee syrup and biscuits. Take any loaf pan or round pan or mini rectangle pan,place the fingers into the coffee syrup for a second and place it on the pan and repeat the process till you get completed.
11. Arrange the biscuits well after soak it for 1 second.
12. Once the biscuits is soaked well in coffee syrup and arrange it well.
13. Place the creamy mixture over the biscuits evenly
14. Repeat the biscuits soaked in coffee syrup and arrange it well.
15. Apply the creamy mixture over it evenly.
16. Allow to cover completely with a wrap and keep in the fridge for about 2 days or 3 days.before serving dust it on the top with cocoa powder
17. You will see layers as I had arranged in 3 layers
18. It is firm and well stabilized as u kept it in the fridge for about 3 days and it is the best to serve.
19. Transfer to the serving plate and garnish it as you like.
20. Slice it gently while being served.

Enjoy!!!

Happy Baking :)

Linking this entry to baking eggless 

MJDelights

Linking to Rafeeda's Event The big Sweet Tooth with food

Event Announcement - Bake Fest #19

Dear Friends 

I am very happy to host this event announcement for May Month and I am immensely thankful to Vardhini of CooksJoy who allowed me to host for a very special May Month because May Month is important month as It has Mother's Day. It is celebrated all over the world as Mom is the best and empowers in family life!

I am so happy for this month as my mother is special so all you does the same. I would like each and everyone blogger and non blogger friends to post very unique or creative ideas for baking as well as broiled recipes on the eve of Mother's Day who loves the surprises by Mom and bake according to your mom's favorite ones or make it as an surprise ones and would like you to post the recipes to my event and vardhini's event announcement.  

As per as May Month all over the world is on May 12th Please bake it accordingly and make surprising baked main dishes and desserts for your mom and mother-in-law who made for you and most memorable moments in life.

Rules to be followed:

1. This event runs from May 1st to May 31st 
2. Send in any recipe which has been baked or broiled
3. Please send vegetarian and vegan recipes only.We normally accept eggs for baking and hence eggs are allowed.
4. Usage of this logo is appreciated as it helps to spread the word.
5. Please link to  Vardhini's BAKE FESTAnnouncement and my event announcement which is mandatory.If sending the older entries, it needs to be re-published with the links
6. You can send in any number of fresh entries and 2 archived entries are accepted too.
7. Non Bloggers are also welcome.Please post your Name and Recipe Name along with the ingredients,method/preparation of step by step wise and few pictures of the recipe.Mail me to tangymindsachu@gmail.com along with subject named as Event Announcement - BakeFest #19

Let's bake and go for your surprising ideas and post your innovative recipes of which you make it for mother's favorite ones and others :)

We are looking for your innovative recipes and post it in linky tools as given.

Good Luck :)

Happy Baking!!!

Unnakaya/Plantain Fritters with coconut stuffings.

Hi Friends :)

 Here At evening I made this one which is the 1st time for me to do as it is new to me as I have not tasted it so far and bookmarked her recipe from Swathi of Zesty South Indian Kitchen.It tastes so heavenly because it has sweetness inside and outside so crispy. Go for it :) It is purely originated from our God's own country KERALA  :)

Recipe Adapted from Swathi's Zesty South Indian Kitchen

Ingredients:
For Covering:

• 2 Ripe Plantains
• 1 Tablespoon water

For Stuffing:

• 3/4 cup sweetened or semi sweet coconut flakes or freshly grated coconut
• A handful of Cashew nuts,Raisins
• 2 Tablespoons of Ghee
• Crushed cardamom 2 nos
• A few teaspoons of ghee/oil to grease hands for making plantains.
• 1 to 2 tablespoons of sugar if u want to increase the sweetness
• 1 egg(Optional) I didn't use egg

For Frying

I used Vegetable oil.

Method:

1. Take out the tissue paper and cover the plantains over it in a plate and place it in to the microwave on high heat for about 2 minutes or 3 minutes.
2. Once it turns black on the outside skin.Remove the skin and slit into 2 halves and remove the black seeds.
3. Using potato masher or knead with your hands mash the plantains well.Add a tablespoon of water to get the right consistency of the dough to make the balls together as size golf balls alike.
4. Place the balls in a plate and keep aside.

For Making the Stuffing

1. Take a wide sauce pan,add the ghee and once hot,add the cashew nuts and fry till it gets light brown in color.Keep aside.
2. Put the raisins in the remaining ghee saucepan and fry till the raisins puffed up.Keep aside.
3. Add freshly grated coconut and fry till it gets an aromatic and light brown in color.Add sugar to it and mix well.
4. If you want to add egg you can add egg to it and make sure it is cooked well and raw smell goes off.
5. Turn off the heat and finally add crushed cardamom.
6. Once it is warmed up and allow to place the stuffing into the ball dough.

For Assembling:

1. In a deep bottomed frying kadai,add oil to it and make sure it is hot.
2. Grease the ghee/oil with your hands and make flattened out of the ball dough and place the stuffing about 1 tablespoons to it and shaped into the torpedo.Repeat the process till you finish it.
3. Put the stuffed plantain fritters into the hot oil and fry till the one side turns golden brown in color.
4. Turn on the other side to get brown in color and make sure it does not stand longer..Flip it soon and take out.
5. Drain it with tissue paper and repeat the same process.
6. Serve it with a cup of tea and goes on great snack for kids.

Enjoy!!!!!




Linking this entry to Pallavi's Event and owned by Swathi of Zesty South Indian kitchen's Event Announcement.

Linking this entry to Viji's Soul Food Show Event

MJDelights

Carrot Pickle for Potluck!

Hi Friends

During my blog anniversary I launched new event called potluck :) So will post cooking recipes.Here I had joined group called Potluck Series by Jagruti.

I had followed the recipe as she posted it for potluck event.I had made carrot and green chilli pickle with homemade achar masala.

Recipe Adapted from jagruti's page

Here are the ingredients as follows

Ingredients:

For Making Achar Masala

I had used half of the measurements

• 1/4 cup Fenugreek seeds
• 1/4 cup Red Chilli powder
• 1/4 Tsp Turmeric powder
• 1/2 Tsp Mustard seeds
• 1/4 Tsp Hing
• 2 Tablespoons Olive Oil
• 2 Red Chillies(Optional)

For Making the Carrot pickle:

• 3 to 4 Medium Carrots(Peeled,washed and grated)
• 7 -8 Chopped Green Chillies.
• 3-4 Tblspoons of Achar Masala
• 1 Tbsp Oil(I used Olive oil)

Method:

For Making the Achar Masala

• Dry roast the fenugreek seeds in a medium saucepan and grind it coarsely.Keep aside
• Take small saucepan,Add oil, mustard seeds,hing and red chillies. Let the mustard seeds pop out then switch off the heat and make sure it is warmed up.
• Put the grounded fenugreek powder into the bowl,Add red chilli powder,turmeric powder and salt to it.
• Mix well until it is well incorporated.
• Add the warmed oil mixture to the fenugreek powder mixture.
• Mix well as the oil with powders will be alike crumbly one.Transfer into the jar with close lid.

For making the Carrot Pickle

• Add the grated carrots into a big bowl,Add the chopped green chillies to it.
• Put Achar masala to it and mix well.
• Add oil to it and make sure it is all mixed up.
• Leave it for about 10 to 15 minutes.
• It is ready to serve along with any main dish or with roti/parathas.
• Transfer the pickle into the air tight container preferably jar with closed lid.

Enjoy!!!

Happy Cooking

Linking this event to Jagruti's Event

Kerala Style Pazham Boli/Plantain Fritters

Hi Friends :)

Here Today is lovely day because it is amazing weather here and it is raining heavily on Spring season.I feel we will have snack along with a cup of chai. So I did followed the step by step wise pictures of my dear blogger friend Swathi of Zesty South Indian Kitchen.I just loved her keralite recipes and  had followed the recipe from her and bookmarked her recipes mostly in my web browser.Time has arrived and made and we all tasted it along with a cup of tea.

Recipe Adapted from Swathi's Zesty South Indian Kitchen

Ingredients:

• 1 Cup Raw Rice
• 1/4 cup Urad dhal
• 1 Tsp Sesame seeds( if you have black one can add)I had used white ones.
• 1 Tsp cumin seeds
• 1/4 Tsp Turmeric Powder
• 1/4 Tsp Salt
• Oil for Deep frying.
• 4 Plantains( I had used 2 )
• 14 Cup Water

Method:

1. Soak rice and dhal separately for about 4 hours.
2. Grind rhe rice and dhal together after adding little by little water to get smooth batter.Transfer into the bowl
3. Add the sesame seeds,salt,turmeric powder and cumin seeds into the batter bowl and mix well.
4. Take out the plantains which is ripened.Slit out the plantain in halves.
5. Remove the black spots.
6. Cut into size bite pieces
7. Take a deep frying kadai and add oil to it .Once it is hot.
8. Dip the cut plantains into the batter and coat well on both sides 
9. Put it in the deep frying kadai and allow to to cook on both sides till it turns golden brown in color.
10. Drain it with tissue paper and transfer into the serving plate.
11. Serve it along with a cup of tea.

Enjoy!!!!!




Linking this entry to Pallavi's Event and owned by Swathi of Zesty South Indian kitchen's Event Announcement.

Linking this entry to Viji's Soul Food Show Event

MJDelights

Linking this entry to Foodabulous Fest- April Series organised by Preeti and Hosted By Pramitha's Love Cooking

Vanilla Chocolate Panna Cotta with Mango Coulis(Gelatin Free)

Dear Friends!!!

After a visit to an Italian Restaurant I was so impressed with desserts and want to try it.Finally I got to make Panna Cotta. Panna Cotta is purely originated from Piedmont,Italy! It is termed as "Cooked Cream" as an Italian dessert!

I used an Agar Agar as replaced by gelatin and it tasted lovely.It is so simple and tasted heavenly. It can be served along with berries or caramel sauce or chocolate sauce or fruit coulis

Here I made Mango Vanilla and chocolate panna cotta with mango coulis

Recipe Source adapted from here.

Ingredients:

Panna Cotta

• 1 1/2 Cup Heavy Whipping cream
• 1 Cup Milk
• 1/4 cup Sugar
• Agar Agar( If you have Agar Agar powder use 1 Tsp otherwise take out the thin membranes of agar agar atleast 2 Tablespoons break into pieces.)
• 2 Tsp Vanilla Extract
• 1 cup Water for Agar Agar thin membranes.
• 1/4 cup semi sweet chocolate bars

Mango Coulis

• 1 cup Mango puree from 1 Mango. (Add Cardamom powder if you want while making puree)
• 1/4 cup Powdered sugar

Garnish:

• Mango Puree 
• Mint leaves

Method:

1. Combine all the ingredients together such as Milk,Cream and mix well.Soak 1 Tablespoon of agar agar into the water for about 15 to 20 minutes.
2. Add soaked agar agar into the milk cream mixture and let it dissolve it for about 10 to 15 minutes on medium low heat.
3. Mix well and add sugar.
4. Once Agar agar is dissolved,Add vanilla extract.
5. Divide the mixture into 2 halves.Add semi sweet melted chocolate bars into the milk cream mixture.
6. Transfer it into 2 bowls after sieved it.
7. Pour evenly into the ramekins ( I had made 2 Vanilla and  2 chocolate) as seen in the picture.If you like to add both flavors ,add chocolate panna cotta and pour white panna cotta carefully on the chocolate panna cotta and Keep it in the fridge for about 1 hour or until it is set.
8. Put the mango pieces into the mixie along with cardamom powder(optional) and blend it into puree.
9. On medium heat,Pour the mango puree along with sugar into the medium saucepan and allow it to stir 
10. Take the remaining agar agar and add the remaining 1/2 cup water and let it boil on medium heat.Once it is dissolved.
11. Pour the hot agar mixture to the hot mango puree sugar mixture and keep stirring.that is called mango coulis.
12. Once it gets thickened while stirring continuously.
13. Pour the thickened mango puree mixture on the top of the panna cotta evenly.
14. Make sure it gets back to the fridge and allow it to set for about 1 hour or until it is set.
15. Place the ramekins on warm water to release the panna cotta before invert it on the serving plate.
16. Invert the ramekins into the serving plate.
17. Garnish it with mango puree agar mixture as you like.
18. Serve immediately when chilled.

Enjoy!!!

Happy Baking Free Day!!!!!!

Announcing flavors of cuisines Italian hosted by priya and owned By julie 

Mango Series By Viji and Gats

Nivedhanams's Event hosted by Sowmya  and Jagruti's Event Announcement

MJDelights

Linking this entry to Foodabulous Fest- April Series organised by Preeti and Hosted By Pramitha's Love Cooking

Linking this entry to Pallavi's Event and owned by Swathi of Zesty South Indian kitchen's Event Announcement.

Linking this entry to Viji's Soul Food Show Event

Linking this entry to Kauser's Kitchen Event

Lovely Giveaway!

Dear Friends!!!


Here my blogger friend has announced her giveaway!!!Wishing her Happy blog anniversary :) Please visit her space here for your luck :)

Good Luck :)

Mango Pudding

Dear Friends

Here I had remembered Mango pudding that my mother used to make it and serve chill.It was so mangolicious :) It is purely originated from India.It has ground rice (either Basmati rice or jasmine rice) mixed along with milk and India's tropical favorite fruit is mango.:) It goes great for any occasions. Why I made this dessert is because I am wishing my parents very happy anniversary and it is special dessert for my parents who cooked it for me when as a child :). Here is the recipe follows. I followed the method by my mom and also watched you tube video on Sanjeev Kapoor. It looks like an exact Mango Phirni.

Video Source adapted from Sanjeev Kapoor Master Chef series..

It is easy to see the video on how to make an exact like mine.

Recipe Source: My Mother's Cookbook (Her notes)

Ingredients:

• 3 cups Milk
• 1/2 cup Sugar
• 1 cup unsweetened Mango puree
• 1/2 cup Basmati Rice or Jasmine Rice
• Few drops of Rose water. (Optional) You can replace by adding few strands of saffron into the warm milk.
• 1/2 Tsp Cardamom powder
• 1 Cup Mango cubes.

Garnish:

• Few Almonds sliced ones
• Few Pistachios
• Few Mango cubes.

Method:

• Allow basmati rice to soak for about 30 minutes in a bowl.

1.  Grind the basmati rice into a coarse without adding water to it.
2. Pour the 2 cups of milk into the medium saucepan and allow it to heat on medium flame. Keep stirring to avoid brown in the bottom.
3. Put the coarse basmati rice into the remaining 1 cup of cold milk and stir well to avoid lumps.
4. Make sure there are no lumps inside it.Stir well and keep aside.
5. Once the milk is about to start boiling,let it put simmer on medium low flame and keep stirring.
6. Add the coarse rice milk mixture to the boiling milk and whisk it well. Add sugar to it.
7. The milk gets thickened after it is stirred well and it takes about 15 to 20 minutes.
8. Turn off the heat and add the cardamom powder.
9. Allow it to cool at the room temperature.
10. Take your favorite glass or serving bowl or ramekin.
11. Add the mango puree to the pudding milk mixture and mix well until it is well combined.
12. Add the mango cubes to the mango pudding mixture.
13. Transfer into the serving glass and garnish it with mango cubes and nuts of your choice.Allow it to chill in the fridge for about 1 hour or it is set chilled one.
14. Garnish it with the top of nuts and mango pieces.
15. It is best to serve chilled today as it is the best time.

Enjoy!!!!!

Happy Mangodelicious day!

Mango Series By Viji and Gats

Linking this entry to Priya's Event hosted by Sandhya's My Cooking Journey.

Nivedhanams's Event hosted by Sowmya  and Jagruti's Event Announcement

MJDelights

Linking this entry to Foodabulous Fest- April Series organised by Preeti and Hosted By Pramitha's Love Cooking

Linking this entry to Pallavi's Event and owned by Swathi of Zesty South Indian kitchen's Event Announcement.

Gayathri's Event Announcement and hosted by Radhika's WTML Event

Linking this entry to Viji's Soul Food Show Event

Linking this entry to Kauser's Kitchen Event

Mango Semolina Cake! An Eggless one.

Dear Friends

I had made the semolina cake which is egg free recipe.It is exact name like Basbousa Semolina Cake as I had already made and posted in my blog.If you want to have sweet and egg based cake then you can try my recipe as follows here

I had tried an egg-less version.It is very delicious because of mango flavor in it and an aromatic flavor of spice and nuts.

Try for this recipe :)

Here are the ingredients as follows

Recipe Adapted from here 

Ingredients:

• 3/4 Cup Semolina
• 1/4 cup of All purpose flour
• 1/2 Tsp Baking powder
• 1/2 cup sugar
• 1/4 cup grated coconut or sweetened coconut flakes(optional)
• 1 Cup Mango puree( Peeled,Chopped and pureed) ( I also made puree along with a pinch of nutmeg powder and 1/4 tsp of cardamom powder)
• 1/4 cup milk
• Few Sliced almonds 

Garnish:

Few almonds or pistachios.

Method:

1. Combine all the dry ingredients such as flour,semolina,sugar,baking powder.Mix well
2. Add mango puree to iy and mix well
3. Add coconut  if you want into the mango mixture Add milk and mix well until it is combined well..
4. Pour 2 tablespoons of mango mixture into the greased butter ramekins or small baking cups or into muffin pan evenly.Place the few almonds into each and every ramekin.
5. Place the ramekins on the deep rectangular pan 
6. Bake it for about 15 to 20 minutes or until it is set.Allow it to cool on the cooling rack and transfer the semolina cake into the serving plate by using pairing knife.
7. Semolina cake is ready to serve along with the top of nuts into it.Serve warm or at room temperature.

Enjoy!!!

Happy Baking!!!!

Mango Series By Viji and Gats

Linking this entry to Priya's Event hosted by Sandhya's My Cooking Journey.

Nivedhanams's Event hosted by Sowmya  and Jagruti's Event Announcement

MJDelights

Linking this entry to Foodabulous Fest- April Series organised by Preeti and Hosted By Pramitha's Love Cooking

Linking this entry to Viji's Event


Linking this entry to Pallavi's Event and owned by Swathi of Zesty South Indian kitchen's Event Announcemnt.