Misti Doi Cheesecake (eggless)

Misti doi cheese cake 02

I have been baking a lot these days and enjoy experimenting with yeast, but do not blog about it as frequently as I would like  . . . . .  it’s just lazy me. So, I made this last month and was loved by everyone. It’s prefect for a party as it please all age groups and can be should be made in advance. But, the best part is how incredibly easy it is to make . . . . With just 3 ingredients, it is a rather exotic sounding dessert.

Misti doi cheese cake 05

I colleague of mine introduced me to Mother Dairy’s Misti Doi and I liked the creamy texture with subtle flavour it offered. Prior to this I have had misti dahi in earthen ware (‘kulhad’ as we call it here) during Durga Puja festivities. It is otherwise hard to find in Mumbai and was really happy to see it. Purist may not be impressed but it worked for me. Soon I was searching recipes to use it in some other form as my husband will not have it as ‘just dahi’. So, google to rescue and I was hooked onto the pictures on this amazing website ‘Passionate about Baking’ and realised that the recipe is eggless too. So, let’s go straight to the recipe.

Misti doi cheese cake 01

400 gms Mishti Doi (I used Mother’s Dairy  brand)

400 gms (1 tin) sweetened condensed milk

200ml cream (I used 25% Amul)

Take a muslin cloth and put in all the dahi. Hang it for about an hour to remove whey. Keep the dahi in refrigerator during this time.

Remove the hung curd from the cloth and mix it together with condensed milk and cream till it becomes a homogenous mixture.

Meanwhile preheat the oven to 180 degree centigrade.

Take a 7” diameter loose bottom cake tin and cover it on with aluminium foil on the outside to prevent any leakage. Place this on a cookie tray.

Add the batter to the prepared tin and bake it for 20 minutes. Leave it in the oven itself to cool. When it has completely cooled to room temperature, cover the tin and keep it in the refrigerator overnight.

Demould and garnish with white chocolate shavings.

Misti doi cheese cake 03

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Coffee n Fig Ice cream

Coffee n Fig Ice cream 01

The days are getting hotter and exams are over. It’s time for fun . . . .

This ice-cream is an explosion of flavours. Coffee, figs and chocolate . . . exactly in that order. Fresh figs are still available and so decided to make this creamy luscious and easy recipe adapted from here.

No ice-cream machine.

No churning.

Simple ingredients.

Awesome flavour.

Coffee n Fig Ice cream 02

I have used coffee decoction here and strongly recommend it. I had always been an instant coffee girl and found filter coffee bitter (That’s probably one thing which all coffee lovers admire and want in their cuppa . . . . but this is just weird me). But, few years back when we visited Coorg, we came back with a lot of coffee, mainly for friends and had few packets left with us. The coffee was lying in the freezer for a year and then finally I decided to either use it or give it away. The coffee conquered my senses in the very first meeting. The taste was rounded, smooth and the aroma was heavenly . . . I was addicted. But all good things come to an end and till someone gets me my fix from Coorg, I am using coffee from a local brand which is good, but I don’t admire as much as the earlier one.

Coming back to this ice-cream. Do try this and I am sure you will enjoy it as much as we did.

Coffee n Fig Ice cream 05

For ice-cream

1/2 can (200 gms) sweetened condensed milk
1/2 tablespoon pure vanilla extract
1/4 cup fig compote (recipe below)
1/4 cup coffee decoction (at room temperature)
1 cup cold heavy cream (I used 25% Amul)
1/4 cup chocolate chips (can use less, if desired)

For Fig compote

125 gms fresh figs
1-1/2 tbsp unsalted butter
1-1/2 tbsp brown sugar
pinch of salt (I used Fleur de sel)

Make the fig compote first. Chop the figs and add it to thick bottom pan along with sugar. Cook till the figs are mushy and smash them a bit. Remove from heat and add butter. Let it cool completely before you add it to the ice-cream recipe.

In a medium bowl, stir together the sweetened condensed milk, vanilla, fig compote, coffee.

Whip the cream till soft peaks are formed and then fold it with the coffee-fig mixture. Mix well and uniformly. Pour into a loaf pan and sprinkle chocolate chips and lightly mix.

Freeze for at least 8 hours or overnight. Keep the pan at room temperature for 2 mins before scooping out to serve. Enjoy the creamy ice-cream with your loved ones.

Coffee n Fig Ice cream 04

 

Peanut butter cookies (eggless)

Peanut butter cookies 01

I usually make cookies on weekend to pack it in the snack box for my kid during the week. But cookies do have a considerable amount of fat even though I try to reduce it as much as possible. So recently, when I happen to come across peanut butter cookies here, I wanted to give it a try.

Peanut butter along with whole wheat it makes a wholesome snack. I have used homemade peanut butter which has no added sugar. Also, the criss-cross pattern on a typical peanut butter cookie makes them look so pretty.

Peanut butter cookies 05

3/4 cup + 1 tbsp smooth peanut butter

1/2 cup powdered sugar (I added couple of tbsp of sugar more as my homemade butter had no added sweetener)

2 tsp vanilla extract

1/4 cup + 2 tsp milk

1cup + 2 tbsp whole wheat flour (atta)

1/4 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

Mix together peanut butter, sugar, vanilla and milk. Mix well so that all the ingredients are combined well.

Separately sieve together atta, baking soda, baking powder and salt. Add this atta mixture to the peanut butter mixture and form a soft dough. Chill the dough for 15 minutes in the fridge.

Meanwhile, preheat the oven to 180 degree Celcius.

Make balls with the dough. (I used 1 tbsp as my measurements as I prefer smaller cookies.). Press the balls onto the parchment lined cookie tray making a criss-cross pattern.

Bake for 8 to 10 mins. The cookies will be soft on the top and the edges will be deeper in colour when the cookies are done. Time taken for baking varies from oven to oven and also depends on the size of the cookie, so adjust accordingly. Cool the cookies on the cooling rack and keep them in airtight containers on cooling completely.

Note : I halved the recipe given above and got around 12 cookies.

Peanut butter cookies 02

Fresh Fig Brownie

Happy Valentine’s day !!!

Fresh Fig Brownie 02

We really don’t have a ritual for Valentine’s day, but rather just go with the flow. Today it was celebrated with the whole family around the breakfast table. It was wonderful. Coming to the recipe, this is one of those recipes which is just awesome and happens by accident.

Fresh Fig Brownie 01

We really don’t eat fresh figs and I had a dozen to finish. Fig jam was obvious and tried, so decided on making a cake and an ice-cream. I had my fingers crossed with the cake in the oven because it was the first time I was using fresh buttermilk. (Here, I have used the buttermilk which remains after removing the butter for ghee.) It turned out just wonderful and was liked by all. I decided to call it a brownie because of the taste, texture and the amazing cracked top. It’s an easy and a healthy recipe. I know it has butter, but I believe a controlled amount of good fat is essential for your body.

I have adapted this recipe from the chocolate beet cake recipe.

Fresh Fig Brownie 05

Dry ingredients

1 1/4 cup whole wheat flour

1/4 cup cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/4  tsp salt

 

Wet Ingredients

1/4 cup fresh homemade butter (at room temperature)

3/4 cup powdered jaggery

1 cup fresh buttermilk

1/2 cup fresh fig puree

1 tbsp vanilla extract

 

Pre heat the oven at 180 degree Celsius.

Sieve together all the dry ingredient and combine it well.

In another bowl cream butter and powdered jaggery. Then add pureed fig and buttermilk and mix well.

Add the dry ingredients into wet ingredient and wisk together for a lump free batter. Do not over mix. Pour the batter in a greased and floured 7” x 9” tin. (I used a parchment paper at the bottom of the tin)

Bake for 25 mins or till the toothpick inserted in the middle comes out clean. Each oven is different so the time required may vary.

Let it cool in the pan for 20 mins and then on the wire rack till it is completely cooled. Slice and serve.

Fresh Fig Brownie 08

Smashed Potatoes

 

smashed potatoes 02

2016 had a very interesting start for me . . . cannot share the details here but it’s something I will always remember. I have been baking regularly but did not find time to post. In fact, I did not get a chance to click pictures of an interesting cookie recipe I tried during these days. Also, I am definitely not happy with the pictures of this post too. These were taken late evening with hungry eyes staring at them. Hope you all understand.

This recipe has been playing in my mind for some time now. I had seen it somewhere . . . I don’t remember, but it’s pretty simple and a forgiving recipe. This is my version. Well! You can’t go wrong with potatoes, isn’t it ?

Potatoes are everyone’s favourite . . . well almost everyone. As a kid I hated them but I am not sure when by liking turned into a full blown love affair with potatoes.

smashed potatoes

15 baby potatoes

2 tbsp olive oil

Crushed black peppercorns as per taste

1/2 tsp Chaat masala

Salt as per taste

3-4 cloves of garlic

1/8 tsp Garam masala

 

Para boil the washed potatoes until they are fork tender. Remove them and let them cool.

Meanwhile heat the oil and add the whole garlic cloves. Turn off the gas as soon as the oil is hot and let it cool. This allows the pungent garlic release its flavor in the oil.

To this oil add all the spice mentioned above. I have used less garam masala here as my six year old prefers less spicy food. You can substitute black pepper with chilli flakes too.

Preheat the oven to 200 degree centigrade.

Line your baking tray with aluminum foil or use a not stick baking tray as I have.

Smash the para boiled potatoes with a fork or simply by hand. Make sure you do not smash it through and arrange it on the tray. You can also smash it directly on the tray. Brush it with the masala and oil mixture.

Bake it for 25-30 mins till the outer covering turns crisp. Garnish with fresh coriander and serve hot. Green mint-coriander chutney goes very well with this . . . but I preferred them just as they are.

Eggless Vanilla Cake

Happy New Year to all my Dear Readers,

To welcome this new year, I have an indulgent recipe which is one of my favourites too. A simple recipe which tastes amazing and will add to the celebrations of those special occasions.

eggless vanilla cake

The cake is versatile and can be made into cupcakes or can be used for layered cake. I have used cranberries to add that touch of tang in this version but I forgot to mix them with flour and so all of them settled at the bottom. I have earlier tried this cake with strawberry jam sandwiched between layers and topped with fresh cream and it was divine. This recipe is a keeper for sure.I have adapted the recipe from here with few changes (taking cues from the comments section).

Eggless Vanilla Cake 01

I frosted the cake with white ganache and topped it with cranberry heart. Frosting looks rustic and has a homemade charm to it. White chocolate ganache can be trickier than the dark chocolate ganache and it deserves a separate post to explain. Meanwhile, you could use the dark chocolate ganache recipe from here for frosting this wonderful vanilla cake.

Eggless Vanilla Cake

Ingredients

3/4 cup + 1 tbsp maida/ all purpose flour
1 tsp baking powder
1/2 tsp baking soda
200gm sweetened condensed milk (I used Amul)
50 gm butter
1/4 + 1/8 cup milk
2 tbsp dahi/ yogurt
1 tsp vanilla extract

Preheat the oven to 150 degree centigrade.

Sieve together maida/ flour, baking powder and soda. In another bowl mix butter and condensed milk till it is combined properly. I used my hand held blender for this.

Add yogurt, milk and vanilla and blend again till a homogenous liquid is formed. Tip in the flour and mix gently with a whisk till all the traces of flour is incorporated. Do not over mix.

Pour the batter in 6” round tin which is greased and floured (I use parchment paper for the bottom to ensure easy release of the cake from the pan) and tap the tin to remove any trapped air. Bake for about 45 to 50 mins or till the toothpick inserted in the middle comes out clean.

Let the cake cool for 5 mins in the tin and then transfer it to the cooling rack to cool completely and only then proceed with the frosting.

Eggless Waffles

Merry Christmas !!

 Start your day with these yummy and healthy waffles. Yeah! healthy too with organic whole wheat and milk.

 IMG_20151220_105602713_HDR

They are so easy . . .  so go ahead and make your mornings festive. Though it does not snow in the part of world where I stay, but the dusted sugar reminded Avvi of snowflakes, so I decided to post this recipe on Christmas.

 Eggless Waffles

Dry ingredients

1 cup whole wheat flour

2 tbsp cornflour

1 1/2 tsp baking powder

1 tbsp sugar

½ tsp salt

 

Wet ingredients

1/8 cup unsalted butter, melted

1 cup milk

1/2 tsp vanilla extract

1/4 cup water

 

Sieve and mix all the dry ingredients well.

Take butter in a pan and add milk. Warm the milk butter liquid a little. Make sure it’s just warm and not hot or boiling. Add vanilla extract. Mix well

Mix dry ingredients into wet and make a batter. Do not over mix. Add water to get the required consistency. I needed around 1/4 cup of water, but you may require a little less or more depending upon the kind of flour. I used organic whole wheat flour.

Preheat the waffle iron and brush it with melted butter. Pour a ladle full over each square.

Cook till indicated in your machine. Serve warm with sprinkling of sugar. I like it drizzled with chocolate sauce. You can serve it with fresh strawberries or honey too.

With the above recipe I got 5 nos. 4” x 4” waffles

Eggless Waffles 03 (3)