Chocolate Sondesh

“Sweet without sin

A sugary win,

Chocolate without crime

A dessert-i-licious rhyme,

Bite without fright

Every human’s right!

Treat without a wink

Let those teeth sink,

Mmmm without blame

Now that’s a prize game.”

Ingredients

4 glass whole milk

1 teaspoon white vinegar

2 tablespoons fine brown sugar

1 tablespoon unsweetened cocoa powder

8-10 Hershey's mini kisses

Bring the milk to boil. As it starts to bubble, add the vinegar and turn off the heat. Soon the mix will curdle, and as you stir, the cheese will separate from the liquid. Drain the liquid and let the cheese (paneer) sit in the sieve till all the water has been squeezed out (about 20-30 minutes). If required, put a weight like a plate on top of the cheese as that will accelerate the draining process.

Once drained, add the sugar and cocoa and mix well till the cheese becomes pasty. Transfer to a non-stick pan and cook on medium low flame for 3-4 minutes, constantly stirring the mixture (don’t overcook or the cheese will begin to break down). Remove from heat, mix well and cool.

Once cooled, shape into small discs and top with a piece of Hershey’s mini.

A quick and heathy oil-free dessert!

Carrot Halwa Mini Cheesecakes

“Flavor of halwa

But dressed as cake,

These little orange devils

Do compliments take.

The reminder of winter

On a busy Indian street,

Hustle and bustle of vendors

And a small warm treat.

Feeling of family

With spoons of love,

And some other ingredients

That don’t measure up much”

Ingredients

For the crust

1 packet (approx 50 g or 8-10 pieces) chocolate ladyfingers or 6-8 pieces butter shortbreads

½ teaspoon brown sugar

2 tablespoons unsalted butter

For the cheesecake

1 packet (8oz) 1/3 fat or fat free Philadelphia cream cheese

1 large carrot (about 1 ½ cups), finely grated

2 cups whole milk

1 egg

1 teaspoon vanilla essence

1 tablespoon condensed milk

6 tablespoons brown sugar

¾ teaspoon cinnamon powder

4-5 green cardamoms, finely crushed

Grease well a mini muffin pan with butter or oil and keep aside.

Prepare the crust

Crush the ladyfingers/shortbreads in a blender to a fine powder. Add the butter and sugar and mix well. Take 1 teaspoon of the mixture and press at the bottom of each mould in the muffin pan. Bake for 5-8 minutes in a 325 F pre-heated oven. Keep aside to cool.

Prepare the cheesecake

Heat the milk, condensed milk and 2 tablespoons of the sugar in a deep pan. Once it comes to boil, add the carrot, cinnamon and cardamom and cook on medium-low flame till the carrot is completely cooked and all the liquid has been absorbed. Approx 25-30 minutes. Discard any pieces of cardamom skin and keep aside to cool.

In the meantime, get the cream cheese to room temperate. Beat together with the remaining sugar until its light and fluffy. You can taste it at this point to adjust the sugar as required. I don’t like my desserts overly sweet so keep them on the less sweet side. However, do remember that we will be adding the carrot mixture to this, which also has some sugar.

Now add the egg to the cream cheese and beat well for a few minutes. Lastly add the carrot mixture and lightly mix till it forms a homogeneous mixture. Spoon 1 tablespoon of the mixture into the muffin pans prepared earlier.

Heat the oven to 325 F. Prepare a dish with water and place it on the lowest shelf of the oven (a water bath). Bake the cheesecakes for 18-20 minutes. Keep a close eye on them as you want to stop baking as soon as the top is set- it will still be a little jiggly, but not wet. Switch off the oven at this point and let the cheesecakes cool slowly in the oven. Once the oven reaches room temperature, remove the muffin pan and slowly take out each mini cheesecake with the help of a knife. They should slide out quite easily if the pan was well greased. Refrigerate and enjoy!

Tiramisu Cheesecake with Chocolate Ganache

"Happy Birthday

To a girl who loves cheesecake,

Big earrings, boots and glitter

And sleeping to never awake.

Jazz hands and socks pink

Brunches at dinner time,

Her friends and family

And also electronics fine.

Her eyes speak glamour

And the smile does dazzle,

A look from this damsel

Leaves many a men frazzled.

Up she keeps growing,

Doubt if she’s ever done,

From one cherry b’day to another

Spreading that endless love.

So with a big cupcake cheers

Here’s to a great double two,

To living and achieving

And just being you!”

Ingredients

For the cake

2 packets (3 oz each) chocolate ladyfingers

3 packets 8oz (1/3 or low fat) cream cheese

1 8oz mascarpone

½ cup fine brown sugar

1 cup strong espresso or instant coffee

10 tbsp brandy or coffee liqueur (Kahlua or coffee patron)

2 eggs

3 tablespoon whole wheat flour

2 tbsp melted butter (+ more for greasing the baking dish)

For the Ganache

8-12 pieces of semi sweet dark chocolate or ½ cup of baking chocolate chips

½ pint of heavy cream

Make the Cake

Grease a baking dish  with butter. Dishes with a removable bottom work best as it prevents the cheesecake from breaking when transferring it to a cake stand.

Crush the ladyfingers to fine crumbs in a food processor. Mix in the melted butter, and 6 tbsp of brandy/coffee liqueur and ½ cup of espresso to wet the mixture. Press at the bottom of the greased baking dish and keep aside.

Mix the mascarpone and the cream cheese with the sugar, and beat till soft and creamy. If the cheese is too cold, warm it up a little to assist with the beating.  Once done, mix in the flour, remaining brandy and espresso and mix well. Beat the eggs in a separate dish and slowly fold them into the cheese mixture.  Do not overmix. Pour the mixture into the baking dish.

Heat the oven to 350 F, and place a dish of water in the lower rack. Bake the cheesecake in the middle rack for 50-60 mins. It’ll still look uncooked and be a little jiggly after this time- not runny but just set. Switch off the oven and cool inside the oven for 25-30 mins. As the cake cools, it will begin to set more, and the center will become firmer. If overbaked, the cheesecake will become dry and lose its creaminess. Also make sure the cake is cooled slowly, or it will crack through the center. Bring it to room temperature before adding any glaze or toppings.

Make the Ganache

Heat the cream in a pan on medium heat till it reaches boiling point and begins to bubble. Switch off heat and pour it over the chocolate pieces. Mix well till the chocolate is melted and the mixture attains a shiny consistency. Cool for 20 mins

Put it together

Pour the Ganache on top of the cheesecake and decorate with chocolate chips. Refrigerate overnight. Tastes best after 24 hours!

"Bare-it-all" Brandy Brownies

“Inspired by conversation

Fuelled by thought,

These not-so-nudes

Are not store bought.

On 12 am chats,

With bites of trouble,

They’ll make you do things

You could only mumble.

Spark that scandal hot

Be brave, show some skin,

Doubled with chocolaty energy

It’s a win win”

Picture yourself with the kick

Start a new trend,

But careful, don’t click send

To the wrong friends!”

Ingredients

200 gm dark chocolate (I used 75% cadburys semi sweet)

113 gm unsalted butter (1 stick)

1 cup wholewheat flour

2 tablespoons unsweetened cocoa powder (I used Hershey's)

3 large eggs

1/2 teaspoon vanilla essence

3 tablespoons brandy

1/4 cup whole milk

1/2 cup packed brown sugar

1/2 cup baking chocolate chips (optional)

1/2 cup chopped nuts (optional- I am not a fan so I didn't add them)

Glaze

½ cup dried cranberries

2 tablespoons brandy

50 gm baking chocolate pieces or 1 cup baking choco chips (60% dark or semi-sweet)

Heat the butter and chocolate over a pot of boiling water till its melted and well blended. Remove from heat, add the sugar and cocoa, mix well and let it cool to room temperature. Once cooled, add the brandy and vanilla essence. Mix well and beat for a few minutes. Add in the eggs, one by one, beating well after each addition. Sometimes the mixture may curdle a bit when the egg meets the brandy, but don't worry, beat it well and it'll come back together. Lastly, add in the flour, milk, choco chips and nuts (if you're using them). Fold in the mixture till all ingredients are well mixed.

Grease a baking tray. Pre heat the over to 350 degree F. Bake for 20-22 minutes, or till a toothpick inserted in the centre comes out clean. Do not overbake or the brownies will turn out dry. Cool and cut into small pieces.

Optional Glazing

Soak the dried cranberries overnight in 2 tablespoons of brandy till they re-hydrate. Transfer them to a non-stick pan and cook them down for 1-2 minutes on medium heat -enough for them to become soft, but not enough for the alcohol to evaporate.

Melt the chocolate pieces in the microwave at high for 1 minute. Stir till all the chocolate has melted and is smooth. Dip each brownie in the chocolate and top with piece of the cranberry. Cool and serve.

Wholewheat Banana Muffins

“Frantically searching

For inspiration to bake,

Turned the house upside down

For that idea, that special cake,

And then I saw

A banana, yellow and ripe

Meant to be breakfast

But forgotten, left in spite,

So I mashed and mixed

Sifted and fold,

To re-create the easiest

Of recipes ever told,

My day finally started

I had done my part,

For forty minutes later

It was holiday in my heart..”

Ingredients (Makes 8 muffins)

1 cup wholewheat flour

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

1 ½ ripe banana, mashed

1 egg, lightly beaten

2 teaspoon pure honey

1/3 cup fine brown sugar

¼ cup 2% milk

¼ cup olive oil

¼ cup chopped walnuts

½  teaspoon vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and grease 8 muffin cups and keep aside.

In a large bowl sift and combine the flour, baking powder, salt, and ground cinnamon.

In another large bowl combine the mashed bananas, egg, honey, brown sugar, milk, oil, and vanilla extract. Mix well and then lightly fold the dry ingredients into this mixture. Do not over mix. The batter will be thick and chunky. Fold in the chopped walnuts.

Spoon the batter into the muffin tray, approximately ¾ full.  Garnish with some walnuts and a slice of banana (optional). Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

Perfect treat on a cold morning with a good cup of espresso!

Eggless Coconut Tiramisu

“Tiramisu, Tiramisu, you could be a song,

Of love and sweetness, and a journey long,

A taste of knowledge, soaked in deep,

A whiff of adrenalin, in bottomless sleep,

A story of culture, with layers few,

Dressed in colours, white, pink or blue,

And where there is mistake, a sorry you can be,

As grape is to wine, two pods in a pea,

An endless tale, of him, her and me,

Oh! heck with poetry, you were just meant to be.”

Ingredients

8 oz (220 gm) mascarpone cheese, at room temperature

1 cup coconut milk (refrigerate and remove the cream on top)

1 cup whipping cream

½ cup brown sugar

½ cup coconut flakes

1 teaspoon pure vanilla extract

2 packets ladyfinger biscuits (24-30 pieces)

2-3 tablespoons brandy or any fruit liqueur

½ cup strong sweetened espresso (or 3 tablespoons instant coffee + sugar in hot water)

Drinking chocolate for dusting

Method

Using an electric mixer or eggbeater, beat the cream, coconut milk, sugar, and vanilla in a large bowl until the mixture thickens slightly and soft peaks form. Slowly fold in the mascarpone into this. Keep aside.

Combine the espresso with the brandy / liqueur. Line your dessert bowl with half of the ladyfingers and soak them in the espresso. Make sure you get the corners soaked well. Spread half of the mascarpone mixture over the ladyfingers, and sprinkle some coconut flakes. Repeat the layering with the remaining ladyfingers, espresso, mascarpone mixture and coconut flakes. In the end, dust with cocoa powder. You can always add some fruit for colour- raspberries are my favourite! Cover and refrigerate overnight.

Tiramisu tastes better with time. I let it sit for at least 24 hours before a sneaky taste. After 48 it’s divine!

Leave a comment if you tried and enjoyed this easy easy dessert.

Wholewheat Chocolate Coconut Brownies

“Blowing my own trumpet 

I merrily take a bite,

Of this delish little treat

Of brown and white.

My obsession with chocolate

Combined with a stock excess,

Of those white flakes of flavor

That create quite a mess.

Turned into a beauty

So fine and full of mmm,

I am not sure about everyone

But it sure did it for some!”

Ingredients

2 eggs

1 cup wholewheat flour (atta)

1 cup shredded coconut (or coconut flakes)

½ cup brown/raw sugar

113g unsalted butter

50 g semi sweet chocolate pieces (8-10 pieces)

3 tablespoon sweetened cocoa powder (I just used drinking chocolate)

½ cup coconut milk

½ teaspoon salt

¼ teaspoon vanilla essence

Heat some water and melt the chocolate, cocoa, butter and sugar over the bubbling water, stirring continuously. Once melted, remove from heat and cool to room temperature.

When the mixture is cooled, stir in the vanilla followed by the eggs, one by one. Mix well after adding each egg. Sift the flour to remove any lumps and then add to the mixture, followed by the coconut flakes, milk and salt. Do not overmix but fold the mixture so as to make it homogenous. The consistency will be quite thick.

Pre heat the oven to 180 degree C (350 F). Grease a baking dish and pour the mixture in it. Bake for 30 minutes on the middle rack of the oven, so the heat is evenly distributed. Remove when a toothpick inserted in the center comes out clean.

Cool, cut into pieces and enjoy!

Toasted Coconut Ladoos

“Inspired by the past

When I was a child,

And mum used to play

‘Where did the sweetmeats hide’,

In her purse

Or under a shawl so warm,

They were a treat welcome

For the entire dorm,

Made with love

And gone by the count of three,

This is my re-creation

Of her missing recipe..”

Ingredients

1 cup grated coconut (fresh or packed)

2 tablespoons brown sugar

1/2 cup condensed milk

2 tsp vegetable oil

4 cups whole milk

Cook the coconut in a non-stick pan till on medium flame its brown and lightly toasted (approx 3-5 minutes). Remove and cool.

Heat oil in a non-stick saucepan. Add the sugar and let it melt. Now add the coconut and mix well. Saute till the sugar and coconut are pasty. Stir in the condensed milk + whole milk, reduce flame to medium-low and let it cook with occasional stirring. Continue to cook till all the liquid has evaporated (approx 20-25 minutes). Once dry, turn flame to medium and sauté continuously till oil begins to separate from the mixture. Remove from heat and cool. (If you want fudge or barfi shapes, put the mixture in a brownie pan at this stage - before cooling, press down and let it cool. Once cooled, cut into squares)

Spoon a mixture in your palm and fold into balls.  Serve with hot tea for a sweet afternoon snack!

PS- for a more indulgent version, dip them in melted chocolate and cool in the refrigerator for 2 hours. 

Chocolate Patron Bread & Butter Pudding

“What can I say about chocolate

That hasn’t already be said,

It awakens the senses so dormant

And puts all tormenting fears to bed,

Partner in crime to treats alcoholic

A friend to desserts ever so sweet,

Fights the chili, and combines with it

Really, there isn’t a thing it can’t beat!”

Ingredients

3-4 slices of white bread

50g 70% semisweet dark chocolate

¼ cup unsalted butter

½ cup whipping cream

½ cup milk

5 heaped tablespoons brown sugar

5 tablespoons coffee patron tequila (you can also use dark rum or regular tequila)

½ banana, sliced

1 large egg

Handful of white choco chips

Method

Lightly butter an ovenproof dish and keep aside. Cut the bread into halves (triangular) such that they can be overlapped and fit into whatever dish you are using. Melt the butter, chocolate, cream, milk, sugar and coffee patron together in a bowl over a saucepan of simmering water. Once melted, take off the heat and cool slightly. Whisk the egg separately until light and add to the chocolate mixture. Mix well - the mixture will thicken slightly and resemble custard. It should not be too thick so add a little extra milk if required such that it’s of a pouring consistency.

Line the baking dish with 1 layer of bread. Add spoons of chocolate mixture on top to ensure the bread is completely covered. Put the bananas, another layer of bread and the rest of the chocolate mixture. Press down a little so the breads start to soak the liquid. Pour a spoon of coffee patron on top, add a few white chocolate chips and cover the dish with cling film.  Allow the pudding to stand at room temperature for 1-2 hours and let the bread absorb the chocolate sauce.

Pre heat the oven to 180 deg C, and bake the pudding for about 30 minutes or until the top is crunchy but the inside soft. Serve hot. A great twist to the traditional bread & butter pudding.

Coconut Cake

 

 
<!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph {margin-top:0cm; margin-right:0cm; margin-bottom:0cm; margin-left:36.0pt; margin-bottom:.0001pt; mso-add-space:auto; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} p.MsoListParagraphCxSpFirst, li.MsoListParagraphCxSpFirst, div.MsoListParagraphCxSpFirst {mso-style-type:export-only; margin-top:0cm; margin-right:0cm; margin-bottom:0cm; margin-left:36.0pt; margin-bottom:.0001pt; mso-add-space:auto; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} p.MsoListParagraphCxSpMiddle, li.MsoListParagraphCxSpMiddle, div.MsoListParagraphCxSpMiddle {mso-style-type:export-only; margin-top:0cm; margin-right:0cm; margin-bottom:0cm; margin-left:36.0pt; margin-bottom:.0001pt; mso-add-space:auto; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} p.MsoListParagraphCxSpLast, li.MsoListParagraphCxSpLast, div.MsoListParagraphCxSpLast {mso-style-type:export-only; margin-top:0cm; margin-right:0cm; margin-bottom:0cm; margin-left:36.0pt; margin-bottom:.0001pt; mso-add-space:auto; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:576521191; mso-list-type:hybrid; mso-list-template-ids:1632300492 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l0:level1 {mso-level-tab-stop:none; mso-level-number-position:left; text-indent:-18.0pt;} ol {margin-bottom:0cm;} ul {margin-bottom:0cm;} --

"My mums coconut treats

I can’t get quite right,

So I tried my hands

At this delish sight

Easy as A

Simple and light,

Believe you me

You can’t stop at a bite”

Ingredients

2 eggs

100 gm unsalted butter

1 ½ cups all purpose flour

1 cup brown sugar

1 teaspoon baking powder

½ teaspoon vanilla essence

¾  cup coconut milk

½ cup grated coconut

Method

Melt the butter and mix well with the sugar till the granules have melted. Break in the eggs and beat well. Sift the flour with the baking soda and add to the mixture, 1 spoon at a time and mixing slowly. Do not overmix. Now add in the essence, the grated coconut and the coconut milk and give it a final mix till the batter has a smooth consistency.

Grease a baking dish. Pre heat the oven to 180 degree C and bake the cake for 15-20 minutes, till a toothpick inserted in the center comes out clean

Serve hot with a dash of sweet coconut milk. It’s that easy!

Strawberry Yogurt Cupcakes

<!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:595.0pt 842.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.Section1 {page:Section1;} -->

“Cupcake and yogurt

A unique treat,

Where goodness of dessert

And breakfast meet.

Sponges of strawberry

Crime in a cup,

The eggs, the cream, the color

And sprinkles on top.

Sitting there

Pretty and tight,

I’ll keep the doctors away,

With just a cupcake a night!”

Ingredients

2 eggs
1 cup all purpose flour

¼ teaspoon salt

1 teaspoon baking powder

¾ cup olive oil

½ cup brown sugar

½ cup full cream milk

1 teaspoon vanilla essence

150 grams homemade or store-bought strawberry yogurt

Pre heat the oven to 180 degree C.

Whisk the oil and sugar together. Add the eggs one at a time and beat well. Add the vanilla extract, the yogurt, salt and vanilla essence and mix well. Now fold in the flour and the baking powder and mix till combined to a smooth semi-thick consistency.

Line a cupcake tray with cupcake papers. Scoop the batter into the moulds to ¾ full level and bake for about 15-20 minutes, or till a toothpick inserted in the center comes out clean.

Kalakand (Indian Sweet)

“Comes again that time

Of the year when lights,

Burn & twinkle

And bring warm smiles,

From kitchen to kitchen

Sweetmeats glean,

Happiness circulates

Where trouble had been,

Friends & family

Come together,

Houses open up

With changing weather,

Welcoming the sound

Of holiday cheer

Is this delish piece

For those far, and near..”

Ingredients

2 lt full cream milk

1 tablespoon white vinegar or lemon juice

¾ cup brown sugar

1 tablespoons baking chocolate

½ cup chopped almonds/cashews/raisins for garnish

Take 1 lt of milk and bring to boil. As it boils, turn off the heat and add the vinegar or limejuice and keep stirring. The milk will curdle and the water will separate leave aside the cottage cheese or paneer. Drain and keep the paneer aside. Do not mix of knead the paneer.

In another pot, bring to boil the other litre of milk with the sugar. Once boiled, add the paneer and turn the flame to medium. Keep stirring occasionally to avoid the milk from sticking to the bottom of the pan. It will take about 25-30 minutes and the milk will begin to thicken. Stir continuously and vigorously on high heat once the mixture starts thickening. Separate into 2 parts. Add the chocolate to 1 and keep stirring till both mixtures reach a thick consistence and oil starts to separate. Put it on a greased plate or baking tray and cool.

Garnish with the chopped nuts and cut into squares. Serve fresh.

Eggless Banana Mocha Marble Cake

<!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} -->

“Eggs smell

A fact from hell,

But hey, bananas &

Chocolate, go so well

Mix it up

And bake it for fifteen

A fruity treat

Neat & clean.”

Ingredients

2 ripe banana

1/2 tsp vanilla essence

1 cup flour (Maida)

1/2 cup ground brown sugar (I don’t like my cakes too sweet, but if you make

this 3/4 cup)

4 tbsp honey

1/3 cup olive oil

2 tsp baking soda

1 tbsp instant coffee powder

1 tbsp baking cocoa (unsweetened)

1 pinch of salt

Some chocolate chips

Mash the bananas well. Sift the flour and baking soda and add to the bananas. Now mix in the remaining ingredients- except the coffee and cocoa and mix well. Do not overmix. The consistency will be like thick batter. Separate half the batter and mix the cocoa and coffee in it. Keep aside.

Grease a baking tray and add a spoon of the plain mixture, followed by a spoon of the mocha mixture. Mix slightly so there appear ribbons of different colours but make sure you do not blend it into a homogenous mixture. Sprinkle some chocolate chips on top

Pre-heat the oven to 190-200 degrees C. Bake the cake for 15-20 minutes, or till a toothpick inserted in the center comes out clean.

Serve hot with coffee! Mmmmm…

Cherry Coconut Frozen Yogurt with Cherry Jam

<!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;}

“All alone

With my iPhone,

Need a quick

Sweetness fix,

Not fatty & fried

But tested and tried,

Of fruits bright

Summer in every bite,

Yogurt is the trend

I have a new friend,

Go away iPhone

I am no more lone.”

Ingredients

For the cherry jam

2 cups fresh cherries, pitted

1 tablespoon ground brown sugar

1 teaspoon water

For the Frozen Yogurt

1 cup frozen yogurt

½ cup whole cream milk

½ cup coconut milk

½ cup cherry jam (made from above)

4 tablespoons ground brown sugar/honey

2 tablespoons fresh cream

¼ cup semisweet chocolate chips

Make the jam: Heat all the ingredients over medium flame and cook till most of the liquid has evaporated- approx 15-20 minutes. Mash the cherries as you go along, leaving a few bog pieces. The consistency should be semi thick and the mixture will become dark red and start sticking to the sides of the pan. To test if the jam is ready, put a small blob on cold water. It should immediately take a jelly like consistency.

Remove from heat and cool.

Make the frozen Yogurt- Bring to boil the milk, sugar and coconut milk. Once simmering, remove from heat and mix in the remaining ingredients, except the chocolate chips. Mix well, and put in the freezer for approx ½ hour. Use an aluminum or metallic bowl if possible, instead of plastic.

After ½ remove from the freezer. The sides should have started to freeze. Put the chocolate chips in. Use a spoon to whip up the mixture quickly, so as to let some air in, and freeze again. Repeat this process at least 6-7 times. As you go along you’ll notice the crystals reduce and the mixture starts to gain a creamier consistency. This is because of the air that get’s in every time we whip it.

The last time, let it freeze for around an hour. Remove and serve immediately with some cherry jam.

A sweet & healthy treat!

Alternative: if you have an ice cream maker, just freeze the mixture for 2 hours straight and then put it in the ice cream maker for around 20-25 minutes.

Brother Brownie

“Think not dessert

But a bond strong & fair,

For well-being of he

Who is always there.

That grinning protector

You loved to fight with,

Dare you admit

That love them you did.

Of pillow fights

And pranks you play,

Never an ending moment

Much to the parent’s dismay!

So here’s to you brother

Boy you grew tall,

Forcing me to look up to you

Never letting me fall.

Brownies are a bribe

To keep my stand,

Of the one who gets pampered

And keeps the upper hand!”

Ingredients

150 grams (10-12 pieces) semisweet dark chocolate, chopped

8 tablespoons unsalted butter, cut into pieces

2 tablespoons unsweetened cocoa powder (I use Hershey’s) 3/4 cup brown sugar

1 teaspoon vanilla essence

3 large eggs

¾ cup all-purpose flour

¼ teaspoon salt

¾ cup white or milk chocolate chips -optional

¼ cup chopped nuts (cashew and almonds)- optional

Preheat oven to 180 degrees C (350 F).  Grease a square or rectangular baking tray and keep aside.

Melt the chocolate and butter together in a bowl placed over a pot of simmering water (water bath). Remove from heat and stir in the cocoa powder and sugar.  Once the mixture is a bit cool, stir in the vanilla essence and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt, nuts and chocolate chips (if using).

Pour into the prepared pan and bake for about 22-25 minutes, or until a toothpick inserted in the center comes out clean. Make sure not to over bake as we want the brownies to be moist and fudgy in the center. Cool completely before cutting into 4-inch squares. Serve with vanilla ice cream!

Note: These freeze very well and can be stored up to a few months!

Cereal Crunch Truffles

“Roly poly

Bumpity bump,

A sweet delicacy

With an unusual crunch.

Easy Peasy

In minutes made,

Escape for the fellas’

Before a date.

Melt swell

Quickly out of sight,

Can I truffle you

To give me a bite.”

Ingredients

200 gm bittersweet or semi sweet chocolate, cut into pieces

½ cup thick cream

2 tablespoons unsalted butter

½ cup chopped almonds and cashew nuts

1 tablespoon peach liqueur (you can also use rum, baileys, brandy etc)

3 tablespoons cereal, crushed-for coating. (I used Fruit n Fibre. You can also use Special k, Corn flakes, Coco crunch etc.)

Break the chocolate into pieces and put in a bowl. Now heat the butter and cream over medium heat till it begins to simmer and just comes to boil. Remove from heat immediately and pour over the chocolate pieces.

Mix the chocolate continuously till all the pieces have melted and the mixture is smooth and creamy. Add the nuts and liqueur and mix well.

Cover and cool the mixture for 7-8 hours or overnight till it is firm enough to be shaped.

Scoop out 1 teaspoon of the mixture, roll into small balls and immediately coat with crushed cereal. Do this with all the chocolate mixture.

Refrigerate and serve with a glass of wine!

(Truffles can be stored for a few weeks or frozen for up to 2-3 months)

Coconut Rice Pudding

“I thought

<!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} - What is a special cake,

Ready in minutes

And need not a bake.

Strumming with flavor

Indian and sweet,

Not chocolaty enough to

Make you jump off your seat.

A layer of crunch

Another of milk & cream,

Spoonfuls of home

A memorable dream.

Thus this birthday

Dessert on a hunch,

Was designed to bring a smile

On the one I love much.”

Ingredients

For the kheer (pudding)

½ cup white rice

1 cup full cream milk

150 gm coconut milk

2 tablespoons brown sugar

For the pudding layers

2-3 digestives biscuits

2 teaspoons unsalted butter

4 pieces of chocolate, grated

Fruits for garnishing

In a deep pot, bring to boil the milk and coconut milk. Add ½ a cup of water to this, along with the rice and sugar and cook on medium-low flame till the rice is fully cooked. Keep stirring so the rice doesn’t stick to the bottom of the pot. Once the rice is cooked, mash half of is using a spatula, and cook till most of the liquid has evaporated. Remove from heat and chill for 4-5 hours.

Crush the digestives and mix with the unsalted butter. (Melt it if it’s too solid to mix). Divide the biscuit mixture into 2 parts. Take a dessert cup or glass and press the mixture at the bottom. Fill the rest of the cup with the rice pudding. It should be quite thick by now and settle in quite easily. Top with grated chocolate and fruits (if desired). Chill for another hour and it’s ready to serve.

Chocolate Lava Cake

“From the top

It flows down,

Chocolate goodness

Creamy and brown.

An explosion

Of sweetness warm,

A treat special

From dusk to dawn.

A spoonful

Hot & cold in one,

This volcanic dessert

Has match none.”

Ingredients

1 egg

1 ½ tablespoons flour

1 tablespoons fine brown sugar

12 pieces of dark chocolate (70% cocoa)

4 pieces of regular cooking chocolate

25 gm unsalter butter

¼ teaspoon baking powder

Boil water, and melt the chocolate and butter over the water. This prevents it from crumbling and makes a smooth chocolate paste. Keep aside to cool.

Beat the sugar with the egg till fluffy. Add in the chocolate and mix well. Then add the flour and baking soda and fold in till the ingredients are well mixed. The mixture will be thick and smooth. It shouldn’t be flowy.

Grease a ramekin, and coat it with flour. Put the cake mixture in- about 3/4^th full. Bake at 225 degree centigrade for 5-7 minutes. Make sure not to bake it for any longer as the outside has to form a crumb and inside has to remain gooey. That’s it- there is seriously no rocket science here!

Serve with ice cream for a quick delish treat.

Brown & White Muffins

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

"2 eggs

And a chocolate bar,

Instigated this sweet treat

At the 11th hour.

White on the outside

But brown at heart,

Go easy, they'll finish

Before you say start!"

Ingredients

1½ cup all purpose flour

½ cup milk

½ cup oil (I don’t like using butter so I substitute with oil)

1 cup brown sugar

1 teaspoon baking soda

1 teaspoon vanilla

2 eggs

A few pieces of chocolate, preferably round in shape (I used regular dairy milk but would better with round pieces of baking chocolate as it melts better and doesn’t sink to the bottom)

Beat the eggs and the sugar till its fluffy and the sugar has melted. Stir in the milk, vanilla and oil and mix well. Once the mixture looks homogenous, fold in the flour and baking soda. Remember not to mix the flour too vigorously, yet the mixture should gain a smooth consistency and no lumps should remain.

Pre heat the oven to 175 degree C. Grease a muffin tray. Spoon 3 tablespoons of mixture in each muffin mould. Once the mixture has settled into the mould, take a piece of chocolate and insert it in the center, making sure it doesn’t go all the way to the bottom.  Bake for 20 minutes or till a toothpick inserted in comes out clean. Serve hot with ice cream.

Mum's Chocolate Cake

@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }span.plaincharacterwrapbreak { }div.Section1 { page: Section1; }

“In chaos and turmoil

I look for thee,

My happiness, my peace

 My spirit free,

Chocolaty sin

With layers of cream,

Drapes of flavor

It’s of thee I dream,

You bring me home

On my days so dull,

So this sweet indulgence
Is for you, Mum.”

Ingredients

3 eggs

1½ cup all-purpose flour

½ cup unsweetened cocoa powder

1½ cup fine brown sugar

¾ cup oil

½ cup plain yogurt

¼ cup full cream milk

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon vanilla essence

Preheat oven to 175 degrees C. Grease and flour a baking pan and set aside.

In a bowl, whisk the eggs with the sugar, milk, oil and yogurt. Sieve the flour, cocoa powder, baking powder and baking soda and slowly fold it into the egg mixture. Make sure you don’t mix too hard, but work it in slowly till the mixture reaches a smooth consistency.  Pour batter into the greased pan and bake for 35-40 minutes. (Use a toothpick and insert it into the center of the cake. If it comes out clean, the cake is ready)

Tastes scrumptious with a cup of evening tea!