Tahini Cookies with Hazelnut & Chocolate

This is the 2nd recipe I've tried from The Big Book of Treats by Bombay's most well known pastry chef Pooja Dhingra.  I made one small change - I used hazelnuts instead of almonds because I didn't have any, and I added chocolate chips.

It doesn't get cold in Bombay, but I imagine this would be great for places that do get cold. It would go perfectly with a cup of hot chocolate.

You'll need:
1/2 cup butter, softened
1 1/4 cup castor sugar
2 2/3 cup flour (I used gluten free brown rice flour)
180 gm Tahini* 
2 tsp lemon juice
1/4 cup milk
100 gm hazelnuts (I used them whole but you could chop them up)
1/4 cup chocolate chips (another 1/2 cup if you plan to dip the cookies in chocolate)

*I had a store-bought bottle of it but if you can't find one, lightly roast white sesame seeds on a pan and once it's cool, blend it with 2 tbsp olive oil and 2 tbsp warm water till you get a smooth paste

Wash your hands before starting because you won't get this done with a spoon.

In a mixing bowl, mix the flour, butter, and sugar till the mixture is crumbly and looks like breadcrumbs.

Add the tahini and lemon juice and again mix well.

Add the milk and mix again till you get a pliable dough.

Finally, put in the hazelnuts and chocolate chips.

Roll the batter into golf-sized balls and then flatten it out about1/4 inch thick.

Place them on a greased baking tray and bake at 165 deg C for 15 minutes.

*For Convection Microwave - I baked at 170 deg C for 20 min on the convection setting

As soon as I took it out of the oven, I found the cookies to be very crumbly (could be because of the gluten free flour), but I gently lifted them onto a wire rack to cool and it set well as it cooled.

Usually I find that cookie recipes turn out to be too sweet for our liking so I reduce the sugar amount. So with this I used just 1 cup but found that I should've added the entire amount required because it wasn't sweet enough. So I dipped the bottom of the cookie in melted chocolate (melted in the microwave in 30 sec bursts) and kept it chocolate-side up till it set to add some sweetness to it. It worked!

Makes: 20 cookies

Mango Cheesecake

Even after eating mangoes to my heart's content during mango season, I keep a small container of purée in the freezer just in case it wasn't enough.

Also, I don't find plain gelatin here - only the flavoured variety. On my last trip abroad, I stocked up on Agar Agar which is a vegetarian option.

This recipe is easy but with some effort in presentation it looks like you've slaved over it for hours.

For the crust

15-20 McVities Ginger biscuits (you can use regular Digestive biscuits as well)

2 tbsp melted butter

Grind biscuits into crumbs in a food processor. I prefer it to be coarse without any big pieces. Add the butter into it and with your hands mix well. The crumbs should be evenly coated.

Line a 9-inch springform pan. I like this way of presentation better because you can remove the sides to reveal the perfectly set layers, without disturbing the base. You could also use a flat-bottom glass casserole but it's a little tricky to take out a clean slice of cake. If you have enough, you could use shot glasses and make individual servings as well.

Place the crumbs in the container of choice. Gently press down with your fingers or the back of a spoon for an even layer about 1/4 inch in thickness. Pat down the edges so they're smooth. Refrigerate for an hour.

For the filling

1 cup cream cheese

1/2 cup cream

1/2 cup mango purée

1 tbsp lemon juice

1/4 cup sugar (adjust according to taste)

2 tsp Agar Agar powder

1/2 cup water

If you have a hand whisk use that but since I had my blender out I used that instead. Mix in the cream cheese and cream and blend for 10 seconds. Add the mango purée, sugar, and lemon juice. Blend for another 10 seconds.

In a saucepan, boil the water. Add the agar agar powder and mix well till dissolved. Transfer the mango cream into the water and mix well. Pour into the container with the biscuit layer put it back in the fridge to set and cool for at least an hour or two.

When ready to serve, place the pan on a serving plate. With a knife just go around the edges to separate the cake. Remove the edge of the pan. Let the base remain. 

Options for the topping

Fresh mango slices

Sliced fruits like oranges, kiwi, pomegranate seeds, cherries, berries, apricots

Crumbs of honey-roasted nuts

Chocolate flakes

Edible flowers

I've used fresh nasturtium flowers. They have a mild mustard taste. That and the slight crunch of the stems went well with the soft cake.

Eggless Cupcakes with Buttercream Frosting

I wanted to send some cupcakes for my husband's team at his office after a successful project, but didn't have any eggs at home. A quick search led me to this recipe which I altered a little. It was easy to make and very tasty.

For the cupcakes:
1 cup flour
1/4 cup cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1 tbsp cornstarch
*1/2 cup sugar 
1 tbsp vanilla extract
1/2 cup yogurt (don't use the whey)
1/2 cup butter
1/2 cup milk

*(It's low on sugar because the frosting is very sweet - if making only cupcakes, add 1/4 cup more sugar)

Cream the butter and sugar well - just over a minute, then add the vanilla and mix some more.
Sift all the dry ingredients into a separate bowl.
In another bowl, mix the yogurt and milk.

Add the dry and wet ingredients into the creamed butter alternately, starting and ending with the dry ingredients.

Once all ingredients are incorporated, put into cupcake moulds and bake in a pre-heated oven at 180 deg Celsius for about 20-25 minutes. Remove from oven and let it cool completely before topping it with the frosting.

It gave me 12 medium cupcakes.

Frosting:
200 gm unsalted butter at room temperature
200 icing sugar (sifted properly)
Food colouring (optional)

Cream the butter and sugar well. Make sure there are no sugar lumps as it will interfere when you pipe the frosting. I used a piping bag, but you could also lather it on with a spoon, or improvise and use a ziplock bag with a tiny cut in the corner.

Add sprinkles for joy!

Rice Pudding

This is a quick rice pudding with a nice texture. I substituted half the rice with steel cut oats (NOT the regular porridge oats please) and it gave a nice woody flavour to it.

You'll need:
1 cup rice (or half cup if you plan to add steel cut oats) soaked in water for about an hour
2 cups milk
1/2 cup brown sugar or jaggery
2-3 Green cardamoms, crushed
4-5 blanched almonds for garnish (optional)

After the rice has soaked for an hour, grind half of it into a paste. Bring the milk to a boil then on simmer, add all of the rice. If using steel cut oats, then add it directly to the milk. Keep it on simmer till the rice and oats are cooked.

Add the sugar and cardamom. Stir till the sugar dissolves, and the pudding thickens to a gooey paste. Don't dry it out too much because it will thicken some more once you take it off the heat.

Garnish with some blanched almonds. It can be either served warm or cold.

Mochi with Mung and Black Sesame Fillings

I got introduced to mochi (glutinous rice flour) while I was living in Hong Kong. After that, I have had cravings for it but didn't know where in India I could get some. Recently on my trip to Bangkok, I picked up a packet of mochi flour to satiate my cravings at home! It was surprisingly simple.

Start with getting the filling ready.

Mung Beans Filling:
1/2 cup split mung beans (uncooked)
1 1/2 cups water
1/2 cup brown sugar 

Wash and cook the mung bean in the water till it's soft enough to be mashed. In a saucepan, add the sugar (adjust sweetness to taste) and bean paste. Stir and cook till the water is absorbed and let it cool.
Makes enough for about 10-15 mochis.

Black Sesame Seeds Filling:
1 cup black sesame seeds
2-3 tbsps honey 

Roast the sesame seeds on a pan and grind it coarsely. Add the honey till it forms a sticky paste. Makes about 8-10 mochis.

*Keep aside some roasted seeds if you want to use it as sprinkles on top.

After the rice flour is mixed, you will have to work fast so keep everything ready to go.

• Once both the fillings have cooled, roll them into balls, roughly the size of a golf ball. 
• Keep some water in a small bowl to seal the dough.
• Keep a cup of cornflour to dust the surface.
• Use a rolling pin and a chopping board or flat surface to roll out the dough .

Mochi:
1 1/2 cups glutinous rice flour
1/2 cup sugar
1 1/2 cup water
Food colouring (optional)
1 cup cornflour for dusting

In a microwave-safe bowl, add the the flour, sugar, and water. Mix well, cover with plastic wrap to keep it from drying, and cook in the microwave for about 5 minutes. Keep checking in between, it shouldn't become too dry. If it is just add a little hot water, if it is too runny then heat it some more.

Add food colour if using and mix well. Once the dough is cool enough to handle (it should be worked warm as it will harden as it cools - so work fast). Dust your hands and rolling surface with cornflour. Take a small amount of dough and roll it our into a circle large enough to encapsulate the filling. Since the flour is sticky, it can stretch without tearing, but don't roll it too thinly or else it will crack when it dries.

Place the filling int he center of the dough. Seal the edges using some water to make it stick together. Dust off the excess cornflour. Dab some water on the top with your finger and add the sesame seeds.

Makes about 12-15 mochis.

Store them in the fridge in an air-tight container if not having immediately. It will last a few days. It can also be frozen without significantly changing its flavour.

Banana Ice cream

I was very skeptical of this recipe at first - I mean, what's ice cream without the cream? But it tastes delicious, it's versatile, and guilt-free. Perfect accompaniment this summer!

You'll need:
3-4 ripe bananas
Optional add-ons:
50gms chocolate or chocolate spread
1 tbsp peanut butter
1 tsp coffee dissolved in 1 tbsp water
1 tbsp honey or maple syrup
Almond/walnut toppings

Peel and slice bananas and freeze for a few hours. Then blitz it in a blender. The creamy texture of the banana gives it a creamy consistency. Add the Add-ons (just one or a combination) while blending or as a topping. And Voila! The perfect refresher for the summer heat.

Banana facts:

• It's high in Potassium for good nerve and muscle function
• It's got Vitamin C for your immune system
• It's got Vitamin B-6 (mostly found in animal products) for cell rejuvenation
• It's a good source of fiber, manganese, and other nutrients like iron and calcium boosting your energy - a great pre and post workout snack.
• It's good for your stomach - helps reduce stomach acidity, is a good hangover cure, and promotes bowel health.

Chocolate Mousse

This is the simplest thing you can make which tastes SO good!

All you need is
500 gm cream (room temperature)
250 gm chocolate (any kind - I prefer dark chocolate)

Melt the chocolate in the microwave (make sure to not burn it). It takes about 40-50 seconds for a large slab.
Whisk it lightly with a hand beater just to make sure there are no lumps. Add the cream in parts, making sure to blend it all in with the chocolate. If the cream is cold, it will solidify the chocolate on contact, making it lumpy.

Once both ingredients are incorporated, put it in the fridge for an hour or two. And that is IT.

For added flavourings, here are some additions you can make, either individually or in combinations:

1 tbsp coffee powder dissolved in 2 tbsp water at room temperature (add it while mixing the chocolate with cream)
1 tsp orange/lemon zest (added while mixing)
1 tbsp Cocoa powder (sift it over the mousse while serving, or add it with the mix for stronger flavour)
1/4 cup of grated chocolate (as garnish)
1 tsp mint essence (added while mixing)

Chocolate-Chip Cookies

I have nothing against eggs, but sometimes I just don't have them at home when I want to make something. Moreover, many people I know don't eat eggs or are averse to the smell - even in baked goods. So here's the eggless version of the evergreen favourite.

You'll need:
3 tsps flax seed powder soaked for 5 min in 3/4 cup of warm water (OR 3 eggs)
1 cup melted butter
1 cup brown sugar
1 tsp vanilla
2 and 1/2 cup flour (I use regular wholewheat)
1 tsp baking soda
Pinch of salt
1 cup chocolate chips (I use 2 chopped chocolate bars)

Optional stuff:
2 tbsp cocoa powder 
Handful of chopped walnuts

Mix the butter, sugar and vanilla in a large bowl till smooth. Add the flax seed mixture and stir till well blended. Then sieve in the flour, Cocoa (if using), salt and baking soda and mix well. Add the chocolate and walnuts.

Keep this dough in the fridge for an hour or 2 before baking.
Put spoonful of dough on a greased sheet 2 inches apart then bake it for 15 minutes at 180 deg C.

Cool on a wire rack before devouring.

Makes approximately 25 cookies.

No Bake Yogurt Cheesecake

I love cheesecakes...in fact I love most things that have cheese.
Here's a really easy recipe to make one at home.

For the base you'll need...
1 large packet of biscuit (I use Digestive or Parle G)
1/2 cup butter (room temperature)

Put the biscuits in a plastic bag and crush them with a rolling pin, or ground them into a processor. Mix in the butter evenly and spoon it in a pan, pressing it so that the base is even. Keep in freezer to set till you make the filling.

Strain 1 cup yogurt so that all the whey drains out, and you are left with thick yogurt.

For the filling, mix

• 1 small sachet of gelatin (I used Orange flavoured) dissolved in 1/4 cup boiling water and set aside.
• 200gms cream cheese at room temperature with 1/2 cup sugar. Blend till smooth.

 Add the yogurt to the cream and mix well. Finally add the gelatin and mix well to remove lumps. Pour this onto the crust and put it in the fridge for 3-4 hours to set.

Top it with fresh fruits, preserves, chocolate sauce, or just enjoy it as it is!

Apple-Pineapple Oatmeal Pie

I'm fond of an oatmeal pie crust great for 2 reasons - they're healthy, and you don't need finesse to bake one...just mix it all up and put it in a pan.

For the Pie Crust
Mix 2 cups of oatmeal, 3 tbsps brown sugar, and half a cup of whole wheat flour with 1/4 cup melted butter.
Mix it all up nicely and put it in a baking dish. Press it down well so that the entire mixture is condensed onto the tray and bake it at 180 deg C for 10 minutes. Set aside and allow to cool.

For the Filling
2 apples cored, peeled and sliced
Some chunks of pineapple...mashed or sliced (if you are using canned fruits then remember to drain them)
2 tbsps flour
1/4 tsp salt
3 tbsps brown sugar
some ground cinnamon
1 tbsp lemon juice
2 tbsps cream

Combine everything in a bowl and mix well. Put this on the prepared pie crust and bake at 220 deg C for 8-10 minutes. Then reduce the temperature to 175 deg C and bake for 30 minutes.

Enjoy a healthy dessert!

Egg less Chocolate Brownies

Recently I played hostess to a 'pure' vegetarian and hence the need for egg less brownies. It came out nice and gooey and needless to say was a hit!

Here's what went into it:
100gms butter mixed well with about 150gms caster sugar. 
Then add the following to the mix:
1/2 cup yogurt
3 tsp coffee dissolved in some water

1 bar or about 50gms dark chocolate (depending on how chocolaty you want it)
1/2 cup cocoa powder
1/2 cup flour (I use multi grain to keep it healthy!)
1tsp baking powder
A few drops of vanilla essence
Some orange/lemon zest if you like the flavor
A bit of ground cinnamon & nutmeg
Some chopped walnuts if you like

The batter will be quite thick and it won't rise like cake - don't worry...it's not supposed to.

Put the whole thing onto a greased baking tin and cook for about 40 minutes at 180 deg C.

Serve warm with ice cream or custard on the side, and top it up with chopped fruits for wholesome indulgence.