International

Tiramisu Cake With Eggless Mascarpone Filling And Whipped Cream Frosting

July 7, 2023 by Bhawana

Wow, January of 2017 has already disappeared in the past. It’s February and its a birthday month of, “love of my life”, my son. Its been 10 years since God has blessed us with this beautiful gift. These 10 years has been full of love, happiness, hugs, kisses and baking. Yes! baking, cooking and blogging, coincidently I started my blog in the very same year he was born. When people fuss about cooking and cleaning with the new born baby , I don’t know from where I get the strength and courage to start a food blog. After so many years if I try to look back how I managed to cook and blog with no help and a new born baby, everything seems to be foggy and fuzzy. But the pleasure of being a creator gives me an immense satisfaction and happiness all through this journey.

Motherhood teaches you a lot. It really enhance your capability to love another person beyond measure to a extent that your life revolves around that small bundle of joy. Now that my son is entering in to double digits, its a big milestone for me. I am very proud looking at his transitional phase from a boy to a teenager but cannot hide my nervousness too. I am so used to of hearing mom all the time that I started missing that sound when he is not around. Though I am not ready to push him to live and learn by himself but still now a days I keep on telling him, you are 10, be independent, why you need mom for everything? That’s my duty to teach him how to fly…fly all alone!

Good parents give their children Roots and Wings.
Roots to know where home is,
Wings to fly away and exercise what’s been taught them.
Dr. Jonas Salk

I have no doubt in saying that my son is a huge fan of my baking. His confidence sometimes makes me feel guilty about the fact that I am not a trained baker. I am so embarrassed when he declares to the world that his mom bakes the best cakes. He likes whipped cream frosting better than butter cream frosting. I always try to customize my baking according to his taste. We don’t wait for occasions to bake a cake, all what it needs is any free time of the day in the kitchen, with lots of love and laughter.

He has always been my little helper, my taster, my admirer and a big motivator in the kitchen. Whenever I finish making cream frosting, he is always there to lick a bowl and a whisker. This is a ritual and even I make sure to make frosting when he is around. Now that he is growing up, I sometimes fear of losing these moments with him.

Dear Son,
I love you and will always there for you.
A very very Happy Birthday to you.
Big hug and lots of kisses!

Tiramisu Cake With Eggless Mascarpone And Whipped Cream Frosting

Author: Bhawana

Ingredients

Vanilla sponge Cake
For the coffee syrup–
2 tbsp. Instant Coffee Powder
1/2 cup Water
1/3 cup Sugar
Espresso extract–
2 tbsp. Instant Coffee Powder
3 tbsp. Hot Water
For the filling and frosting–
8 oz. Mascarpone Cheese
1 cup Powdered Sugar
1 tsp. Vanilla Extract
2 cups Heavy Whipping Cream

Instructions

For the espresso extract, whisk together espresso powder and hot water.
Set aside or use espresso from coffee machine.
For the coffee syrup, in a small saucepan, bring the sugar and water to a boil. Remove from heat. Stir in 1 tablespoon of the espresso extract. Set aside.
For the filling, combine mascarpone, 1/2 cup powdered sugar and 2 tbsp. coffee syrup just until smooth. Cover with plastic wrap and refrigerate
For the frosting, beat the cream, 1/2 cup powderedsugar and 2 tablespoons Espresso extract until stiff. Fold 1/2 cup of filling mixture in it.
To assemble the cake, place one plain cake layer on a serving plate.
Using a thin skewer, poke holes in cake.
Pour coffee syrup over cake, then spread half of the filling mixture.
Place another cake layer; poke holes in cake.
Pour coffee syrup over the second layer and spread with the remaining filling.
Spread sides and top of cake with frosting.
Decorate the cake according to the taste.
Refrigerate before serving.

Middle Eastern Delight Kunafa With Rabdi

December 4, 2022 by Bhawana

Eid Mubarak, Happy Eid to all my friends in advance, who are celebrating Ramadan, the holy month of fasting and prayers. Ramadan, a month of self-purification, share, care, belief and endurance. While fasting 30 days from dawn to sunset, without consuming drop of water in summer and doing all daily chores are definitely not easy but belief in God gives the strength to endure and purpose to do it. Iftar and suhoor are the after sunset and before sunrise time when the kitchens are filled with aromas and arrays of food are served on table.

These 30 days are the days of culinary awakening, through all the senses around the world. Iftar meals are a time of festivity and celebration with friends and family, for breaking fast together after sunset. Before iftar meal are the busiest time in the kitchen, where classic, ethnic or new recipes are bubbling out of the pot and their aromas are making the place heavenly and blissful.

To celebrate the occasion, I am sharing one of the most amazing middle eastern dessert, eaten during Ramadan called Kunufa. It is known by different names in different places but the taste will for sure takes you to the door to heaven. The flaky crust with the creamy filling with nuts, surely a gastronomical delight that will gratify the palate and the soul.

I tweaked the recipe little from the classic. Instead of using cheese, I gave it a Indian twist by filling instant Rabdi between the crust.
Take my words, it tastes delicious when serve cold. This recipe was one of my bucket list recipe that I really wanted to try and couldn’t find a better occasion to share it.
Eid Mubarak! Happy Ramadan!

Kunafa – Middle Eastern Delicacy

Recipe Type: Dessert

Cuisine: Middle Eastern

Author: Bhawana

Ingredients

1 box Kataifi , shredded Filio dough
1/2 cup Butter, melted
1/4 cup Ghee, melted mixed in butter
Orange color
Ghee to grease a baking pan
1 cup Sugar
1 1/4 cup Water
1 tbsp. Lemon Juice
1 tbsp. Orange Blossom Water
1 tsp. Rose Water
2 cups Ricotta Cheese
3/4 cup Condensed Milk
1 tsp. Cardamom Powder
1/2 cup Pistachios Powder
1/4 cup Almond, sliced

Instructions

Preheat oven at 350F. Grease baking pan with ghee mixed with orange color.
Cut kataifi dough in to 4 equal part and mix melted butter and ghee in it.
Mix it with hands until it becomes fluffy with no lumps.
Make a Cream Filling by mixing ricotta and condensed milk.
Add cardamom powder and little rose water.
Mix it well and put it in the refrigerator.
Make Sugar Syrup with sugar and water.
Bring to boil and then add lemon juice.
Let it boil for 10 minutes. Keep aside to cool.
Now add orange blossom water and rose water.
Divide kataifi dough in two equal parts.
Take a greased pan and spread the dough evenly in the center and the corners of the pan.
Press it down well with the back of the spoon.
Now spread almond slices all over.
Then add cream filling over it and spread it evenly over the dough.
Now layer pistachios powder over the cream filling.
Mix tsp of orange color in the remaining Kataifi dough.
Finally spread the remaining kataifi dough evenly all over, press it down gently.
Add little more melted ghee if the dough is little dry.
Place it in the preheated oven for almost 40 minutes.
When the kunafa is golden brown in color, take it out of oven.
Pour sugar syrup sides and all over, cover and keep aside to cool down.
Run a knife all over to loosen the sides and turn it out in to a serving tray.
Garnish it with your preference and enjoy the slice.
* Increase sugar according to taste.

Baklava – Nutty Sweet Multilayer Pastry

October 1, 2021 by Bhawana

I have a Cooking Bucket List, Yes! It is long and I wanted to make each item in the list in my lifetime. When I accomplish any recipe in the list as per my satisfaction, its a proud moment for me and very motivating for my tiny cooking repertoire. Well, in a time of “no sugar-no oil” healthy food (pun intended if you find one) fulfilling cooking bucket list is a big dream. Putting check sign on any particular dish gives me immense pleasure and few extra pounds on my waist.
I wanted to share one of that happy day for me with you guys and my trophy for the day is Baklava- Nuts Filled Flaky Multilayered Pastry sweetened with rose flavored Sugar Syrup.

Baklava is a Middle-Eastern dessert, famous all around world for its flaky, nutty, sweet and rich taste. Home made baklava tastes so good, its fresh, pastry is more flaky and crunchy and sweetness according to taste. It was in my list for really long, i have no idea why i didn’t try it before…its really easy and delicious.

Baklava

Author: Bhawana

Nutty Sweet Multilayer Pastry

Ingredients

1 box Phyllo Pastry Dough
1 cup Walnuts
1 cup Almonds
1 cup Butter, melted
1/4 cup crushed Pistachios for garnishing
Sugar Syrup
2 cups Sugar
1 cup Water
1 tbsp. Lemon Juice
(I used 1/2 tsp. Rose Water and 1 tsp. of Orange Blossom Water for extra flavor)

Instructions

haw phyllo sheets according to package instructions.
Mix nuts and pulse them in food processor until coarsely ground.
Boil sugar and water in a pan for sugar syrup.
Add lemon juice and continue boiling syrup for more 10-12 minutes.
Add rose water or orange blossom water for extra flavor.
Preheat oven at 325 degrees Fahrenheit.
Take a deep baking dish and butter the bottom and sides.
Trim phyllo sheets to fit in to the baking dish.
Place a phyllo sheet in a dish, butter it all over with a brush.
Repeat the same process until you stack 15 sheets at the bottom of the dish.
Spread half of the nut mixture over phyllo sheets.
Add five more phyllo sheets brushing butter in between each sheets.
Spread rest of the nut mixture over phyllo sheets
Again, repeat stacking 15 more layers of buttered phyllo sheets.
Cut Pastry diagonally in to diamond shapes.
Pour rest of the melted butter over the phyllo sheets.
Bake for 50-55 minutes until the top of the baklava are golden brown.
Pour the sugar syrup on hot Baklava.
Garnish with Pistachios.
Set aside for few hours or preferably overnight.
Enjoy the goodness of your hard-work.

Spicy Corn Salsa – Chipotle Style

September 4, 2020 by Bhawana

No friends, I am not after Chipotle’s business. In fact Chipotle Mexican Grill is my all time favorite eating place. I like their food, it’s fresh, combination of flavors (zesty, tangy, crunchy) and suitable for my both palate and pocket. Most of the time my pick is Veg Burrito Bowl. Rice, beans, onion peppers, tomato salsa and “spicy corn salsa” that gives the whole thing a spicy crunch. Its fresh and yellow kernels gives extra flavor and a crunch in a mouth.

Spicy Corn Salsa – Chipotle Style

Author: Bhawana

Ingredients

4 fresh corn ears or 2 cups frozen corn, thawed
2 medium Poblano Chile pepper
4 tsp. extra-virgin olive oil
1 medium Jalapeno Pepper, seeded and chopped
1/2 cup. Cilantro, chopped
4 tbsp. Red Onion, chopped
2 tbsp. Fresh Lime Juice
Salt/Pepper to taste

Instructions

Preheat oven at 450 degree F.
Place corn and poblano peppers on the baking sheet.
Combine olive oil with salt and ground black pepper.
Drizzle the seasoned oil over the corn and poblano peppers.
Roast corn and poblano peppers in oven for 15-20 minutes.
Remove and discard charred skin from poblano peppers.
Dice poblano pepper flesh and place in a mixing bowl.
If you are using fresh corn, cut the corn off the cob.
Mix the corn, cilantro, jelopeno, onion, lime juice in the mixing bowl with the poblano pepper.
Stir and season with salt and pepper.
Serve fresh.

Tomatillo Salsa – Chipotle Style

September 3, 2020 by Bhawana

The tomatillo or husk-tomato is a plant mainly cultivated in Mexico. Tomatillo’s most popular recipe is Salsa Verde (green sauce). Due to the tomatillos, salsa verde has a green tangy flavor with the underlying zesty tastes of hearty green chile, lime and onions. I was first introduced with this salsa by our favorite Chipotle Mexican Grill. Initially I was little reluctant in trying this salsa due to the spice level, but was always intrigued by its color. We (yes! with my husband) try to recreate our favorite chipotle recipe and were really happy with the results.

Tomatillo Salsa – Chipotle Style

Author: Bhawana

Ingredients

5-6 Green Tomatillos, husks removed
3 garlic cloves, peeled
2 Chile de árbol, or more to taste (or use Dried Red Chilli as a substitute)
1 cup cilantro leaves, finely chopped
1/2 cup white onion, roughly chopped
1/2 tsp. Cumin Powder, roasted
Salt to taste
1 lime

Instructions

Rinse and roughly chop tomatillos.
Place the tomatillos along with the garlic cloves and the chilli in a pot and cover with water.
Boil and than simmer at medium for about 12 minutes, or until tomatillos change their color from a bright to a pale green.
Place tomatillos, garlic and chilli and 1/2 cup of the cooking liquid in the blender and puree until smooth.
Add the cilantro leaves, onion and salt and process again.
Add salt, cumin powder and lime. Mix it well.
Serve with chips or as a salsa accompaniment to Mexican dishes.

Happy Birthday !

November 12, 2015 by Bhawana

Every Year I have the same question in my mind before my husband’s b’day. What gift should I give him this year?
What gift is more precious than a food cooked with love and care, keeping in mind the taste and the choice of the person . This is my gift for my husband on his Birthday.

Stuffed Shells

Large Pasta Shells-12 or as needed
Salt
2 tbsp EVOO (extra virgin olive oil)
Pot of boiling water.

Cook shells in boiling salted water as per directed on the box. Once cooked, drain the water and add olive oil. Mix it well with light hands. It helps shells stay seprated without sticking with each other.

Pasta Sauce- Homemade or Ready made Ur call, I used Marinara Sauce.
1 1/2 cup- Low fat Cottage Cheese
2 cups- washed and chopped Spinach
1 tbsp- Ready to use Chopped Jalapenos
2 tbsp – grated Parmesan Cheese
Mozzarella Cheese to sprinkle on top
1 tsp Italian Seasoning
2 tbsp- Chopped Fresh Parsley (fresh makes lot of difference)
4- cloves garlic chopped
Salt and Pepper
oil

Heat oil in a pan, add garlic, saute for few seconds and add chopped spinach. Cook 3-5 minutes, season it with salt and pepper. Cook on high flame for some more time until water from spinach evaporated. Keep it aside to cool down. Mix together cottage cheese, jalapenos, Italian seasoning, Parsley, Parmesan and cooked spinach. Taste it and season it according to taste. Spoon this mixture gently and carefully in to cooked shells.
Preheat the oven at 35o degrees F.
Grease baking dish and pour 1 cup of marinara sauce in to it. Spread it and prepare a bed for stuffed shells. Arrange stuffed shells in the baking dish. Spoon some of the sauce on the shells and sprinkle Mozzarella cheese. Cover tightly with aluminium foil and bake covered on the lower rack for 30-35 minutes.

Stuffed Bread

I read the recipe for Cherry-Go-Round in Taste Of Home’s Holiday Celebrations. I liked the presentation of the bread. Its a sweat bread so I changed the stuffing and the recipe according to our palate. Thank U TOH’s.

For the bread-
2 tsp Yeast
2 tsp Sugar
1/4 cup Lukewarm Water
Mix well yeast and sugar in a water. Keep it aside for 10 minutes for proofing. It should rise and foam up.

2 1/2 cups Bread flour
1/2 cup Yogurt (that day was tuesday, no egg day for us)
1/2 tsp salt
3 tbsp Oil
1/4 tsp Baking Soda
1/2 cup warm Milk

Mix oil, salt, yogurt and soda in to the flour. Now add risen yeast and mix it well. Knead it in to a soft and springy dough with warm milk as needed. (atleast 5 minutes) Cover and leave it in a warm place for 4-6 hours.

For the stuffing-
1 chopped onion
2 cloves chopped Garlic
1 cup crumbled Paneer
1 1/2 cup chopped Mushroom
2 tbsp Tomato Ketchup
salt
pinch of sugar
1 tsp Italian Seasoning
2 tbsp oil

Heat oil in a pan add garlic and onion. Saute until brown in color. Add mushroom, salt, sugar, and IS. Stir it well and cook for 5 minutes till mushroom are soft and cooked. Now add paneer and tomato ketchup. Give it a stir, check the seasoning and cook another 2 minutes. Keep it aside to cool down.

Take out the dough and punch it down. Now roll it into a evenly flattened rectangle. (it should big enough to make a ring when u rolled the stuffing) Spread the stuffing within 1/2 inch of edges. Now roll up Jelly-Roll style, pinch seams and tuck ends under.

Line baking sheet with the parchment paper. Place the dough seam side down on baking sheet and pinch ends together to form a ring. This is a tricky part, with kitchen scissors cut from outside edge 2/3 of the way toward centre of the ring at 1 inch intervals. Seprate strips slightly and twist to allow filling to show. Cover and let rise until doubled atleast for an hour.

Bake at 350 degree F for 30 minutes or until golden brown.

This was my first time, probably next time I can give more accurate pictures. All I can say is it tastes wonderful.

Strawberry Bundt cake was the star of the evening though Birthday boy had a soft corner for stuffed bread. My son was happy with stuffed shells. (We also had Fruit Medley and Brown Rice Fried Rice. ) And I was happy looking at two happy faces in front of me.

Touch Wood.

Veg Sushi Rolls

January 21, 2015 by Bhawana

Ingredients (for 30 pieces)

1 1/2 lbs. Asparagus Spears, trimmed
4 tbsp, Rice Wine Vinegar
1 1/2 tbsp Sugar
1 1/2 tsp salt
4 Cups Cooked Short Grain Rice
6 to 8 Nori Sheets (Toasted Seaweed)
3 tbsp. toasted Sesame Seeds
6 oz. Smoked or baked teriyaki Tofu (cut in to 1/4 inch thick strips)
2 Carrots, shredded

Method

Cook Asparagus in pot of salted boiling water for 3 mins. Drain.
Mix Vinegar, sugar and salt in bowl.
Add to rice and mix well.Place 1 nori sheet shiny side down on bamboo mat or sheet of plastic wrap.
Spread 1/2 cup rice , leaving 1/2 inch border along edges.
Sprinkle 1 tsp of sesame seeds.
Place asparagus just below the center, top with tofu and carrots.
Now pull nori over rice, using mat or plastic wrap as a aid, and roll in to tight cylinder.
Repeat with any no u want.
Chill it up at least for an hour. slice rolls with a sharp knife.
Serve with Ginger-Soy Sauce

Summer Rolls With Ginger Chilli Sauce

January 20, 2015 by Bhawana

My Husband has a soft corner for Japanese Cuisine. So knowing his choice, planning his birthday was really easy for me. I’m sharing some of the recipes I made for him on his Birthday. I tried them for the first time, so was equally excited and tensed. He was happy but more than that, was surprised.
I want to take an opportunity and thank “Vegetarian Times” for helping me with the recipes. It a great magazine for vegetarians.

Ingredients

Rice Paper Wrappers
Carrots, shredded
Green Onions, chopped
Pepper, finely chopped
Mint Leaves, chopped
Cilantro Leaves, chopped

Method

Mix all the vegetables in a bowl.
Dip wrapper in a warm water for few seconds or until it become soft.
Place on a paper towel and blot all the excess water.
Place 2 tbsp of vegetables on bottom of wrapper.
Roll, fold in sides and continue rolling like a spring rolls.
Repeat with remaining wrappers any no. u want.
Cover and chill up to an hour.
Slice each roll in half diagonally and serve with ur choice of dipping sauce.

Mexican Fiesta – Vegetable Bean Burrito

January 19, 2015 by Bhawana

Ingredients

1 Packet Whole Wheat Tortillas( I used spinach Tortillas)
Lettuce torn in big chunks
Tomatoes or ready made Salsa
Guacamole
Stir Fry Peppers, Onoin, Carrots, Corn
Cooked rice with salt and Cilantro
Boiled and cooked Beans
Cheese Shredded
Sour Cream

Method

Warm Tortillas in a skillet

First place some salsa and lettuce in the centre. (I use cabbage but my husband some how miss the presence of lettuce)

Now add Guacamole. (i’ll share the recipe soon)

Add Stir fried vegetables.

Than add rice and beans.
I use kidney beans. Soak and boil the beans. Mash it little Take some olive oil in a pan, add chopped garlic/ ginger and add beans with 2 tbsp of water Season it with salt and pepper. Add chipotle sause or any hot sause for extra kick.

Lastly add cheese and sour cream(Oh! i didn’t have that time)
First Fold the bottom of the tortilla up, than fold one side over (make sure u cover all the filling) and than fold other side in a same way.

Ummm….Burrito is ready to Serve.

Lemongrass Saffron Rice

January 16, 2015 by Bhawana

One of the easiest thing I cooked and comes out really delicious. Once I made my Thai Curry Paste, I had these Lemongrass Leftovers, which I don’t want to throw for some reasons. (oh..they smell so good). So I quickly think of making rice out of it. (I’m sure there is some recipe for it but right now i’m on high after delivering this recipe.)

Lemongrass Saffron Rice

Author: Bhawana

Ingredients

2 cups Rice
Lemongrass
Few Strands Saffron
Salt
4 cups of water

Instructions

Take a big pan, add rice and lemongrass.
Give it a good stir and add water, salt and saffron.
Keep it on a low flame
Keep checking until rice are done.
Serve hot with Thai Curry or Curry of your Choice.