No Bake Biscuit Custard pudding cakeckjack biscuit custard cake

I saw this fabulous custard biscuit cake on sharmis passion and had bookmarked it ,but somehow kept on postponing due to my laziness .

 

 

last friday I tried this yummilicious No bake custard cake and OMG it was an instant hit .it was so difficult to resist that cake got over in a day.



 

I have followed the same recipe with some minor  changes. dont skip coffee decotion .I have used krack jack biscuits for same.



 

Ingredients:

Vanilla flavoured custard powder - 3 tbsp

Milk - 1.5 - 2 cups

Sugar - as required [I used 6 tsp]

50-50 or Krack Jack Biscuit - 1 packet [I used Krack Jack]

Coffee decotion - 2 tbsp [optional but recommended]

Chocolate shavings / Choc Semiya / Choc Sauce - as required to cover the top layer  ( i used grated chocolate)
 

Method:

1.mix the custard powder to little milk in a little bowl and dissolve stirring with spoon /whisk till the custard powder combines with milk into a smooth liquid without any lumps. Keep aside.[This step should be done with out keeping on stove] Keeping in low flame, heat the remaining milk , add sugar.

2.Now add the custard milk. Stir slowly, well and continuosly.The mixture gets thickened very fast so be  careful. Stir for 2-3 mins switch off and cool down. The consistency is little thicker, but still should be in flowing consistency as shown below.

 

3.dip each biscuit for a second and arrange it in a square plate/tin and layer the base of the plate with krack jack biscuits dipped in coffee decotion for first layer.



3.Above the first layer spread a generous spoon of prepared custard then layer another set of biscuits dipped in coffee decotion.Repeat this with another layer then alternatively stack up with biscuits and custard. Build 3-4 layers repeating the same process.Then grate chocolate/ add chocolate sauce or readymade choc semiya over the top layer biscuits, covering up the whole cake.



4.Refrigerate it for few hours (about 2-3 hrs). Remove from the fridge about 5-10 minutes before serving.Cut into desired squares/pieces and serve immediately.



Tips

• The amount of custard in each layer purely depends on your choice.i added generously covering the biscuit layer completely.If you like just covered than use custard quantity accordingly
• make  3-4 layers, not beyond that, as it will not hold shape
• Tastes best when served immediately after taking it from the fridge.
• How to make coffee decotion without filter :Take 1/4 cup hot water and add 1.5 tsp of instant coffee powder (Bru, Nescafe sunrise works best) and mix well.Use this as coffee decotion it to dip ur biscuits.It works almost like filter decotion.

 

Microwave pista chocolate brownie | Easy 5 minute chocolate brownie in microwave

The mere mention of brownies makes my mouth watering .Who doesnt like brownies ?? 




Todays recipe is microwave chocolate pistachio brownie which is an instant , easy and eggless brownie .

Conventionally pistachio are added in brownies.I gave it a twist by replacing  walnuts with pista 

A rich, dark chocolate brownie which is ideal for a tea party or even as a dessert if served with a dollop of vanilla ice-cream.

If you are brownie lover than you can check the below brownie recipes on my site

No bake eggless brownie

Microwave brownie cake in pressure cooker

I had won  MICROWAVE SNACKS & DESSERTS BOOK by Tarla Dalal as a prize when we had visited Rajasthan tour arranged by Kesari tours and travels .I barely had idea during that time that I would ever enter the cooking field & that too baking.Its rightly said God does everything with a purpose.

Ingredients
1 cup plain flour (maida)
8 tbsp cocoa powder(1/2 cup to 3/4 cup)
1/2 cup sour curds (khatta dahi)
1/2 tsp soda bi-carb
1/2 tsp baking powder
1/2 cup melted butter ( or saffola oil)
3/4 cup powdered sugar
1 tsp vanilla essence
1/2 cup roughly chopped Pistachio
2 tbsp butter for greasing

Other ingredients
1 teaspoon butter for greasing
grease proof paper for lining

Method:

1.Sift together the flour and cocoa powder using a sieve. Keep aside.
2.Combine the curds and soda-bi-carb in a bowl, mix well and keep aside.
3.Combine the melted butter, powdered sugar, vanilla essence and ½ cup of hot water in another bowl and whisk well.
Add the curds-soda mixture and mix well.
4 Add the flour mixture and pista and mix gently to make a smooth batter of dropping consistency.
5.Grease a 150 mm. (6”) diameter shallow microwave safe dish using butter. Line it with a piece of greaseproof paper at the bottom of the dish and again grease it using a little butter.
6.Pour the batter into the greased and lined microwave safe dish, spread it evenly using a spoon and microwave on high for 3 minutes.
7. Reduce temperature to 70 percent and microwave for another 2 minute .remove and keep aside .
8. Cool slightly and unmould by turning upside down on a plate. Remove and discard the grease proof paper and serve hot.




Tips


1.For low calorie version use any mild cooking oil which doesnt has a strong smell.

Strawberry cheese cake |Eggless no bake strawberry cheesecake

This was one of the recipes on my to do list.Made a resolution to make it finally in year 2015.But cream cheese was something which I couldnt find here.

This is an easy yummy no bake version of strawberry cheese cake using fresh cream & hung curd.

Then I stumbled on this recipe on sharmis passion which uses hung curd .So without wasting a minute I ran to the kitchen to set out cheese cake.



Another thing I didnt had spring pan form which is needed to make this cheese cake .

So I DECIDED TO SET THIS CAKE IN INDIVIDUAL SHOT GLASSES.



So no excuses for delaying cheese cake .I have followed exact recipe without any changes



I have used china grass as the setting agent in this cake

China grass

Ingredients:

Recipe Reference : SHARMIS PASSION

Biscuits (Digestive Marie/Plain marie) - 4
Fresh Strawberries - 1/2 cup packed (about 10-12 depending on size)
Melted butter - 2 to 3 tsp
Hung curd - 1/2 cup
Fresh cream - 1/2 cup (i used amul cream)
Sugar - 3 tbsp (adjust according to the  taste of strawberry)
China Grass (Agar agar) - 1/2 tbsp
Water - 2 tbsp



Method :
1.Hang curd in a muslin cloth for an hour to drain water completely to get  hung curd. Set aside. Then crush biscuits roughly and powder to a semi fine mixture.


2.Next add the melted butter to the powdered biscuits and mix well such that the mixture becomes moist. With a spoon  fill it up as a base layer in each glass and press firmly with the back of a spoon or fingertips. Keep  this in the refrigerator as we make other layers.

3. Chop strawberries roughly and puree it in a mixer with sugar. Heat the puree in a pan until a single boil, (This boiling step is purely optional you can use normal puree also). Set aside.(see tip 2)

4. In a mixing bowl, mix hung curd and cream well.Now pour strawberry puree(reserve 1/4 cup for the top layer) and mix well. Check for sugar and adjust according to your preference. 
If adding sugar, beat well until sugar is dissolved completely. 

5.In a pan add water allow it to boil, keep a small heat resistant cup containing china grass(agar agar) with water. Allow it to boil until you see a clear liquid when the china grass is dissolved completely.

6. Now add the china grass water mixture to the hung curd cream mixture, give a quick stir. Pour this immediately in cups as a second layer . Chill it for 4-5 hrs or even overnight for best results. 

7.Then add the remaining strawberry puree as a third layer and serve chilled.If you add china grass while making strawberry sauce(refer tip 2) then after pouring the 3rd strawberry layer, set it for an hour and serve chilled. 


Easy yummy no bake version of strawberry cheese is ready.

Tips:

1.Tie around 1.5 cups of curd for an hour in a muslin cloth to get 1/2 cup. Add more quantity of curd if its watery to get the desired 1/2 cup.
2.You can even add  1/2 tsp of china grass with 2 tsp of water for the 3rd strawberry puree layer.
The quantity in each layer is purely your choice. If you like the sauce more then top it up more.
3.You can use any digestive biscuits  or evn plain marie biscuits
4.For best results it is recommended to set cake overnight.
5.Pour the strawberry sauce,Only after setting second layer or else  it will get blended with the 2nd layer.

Chocolate Ganache without cream

Ganache (/ɡəˈnɑːʃ/; from the French word for "jowl") is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.

Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is traditionally added to give the ganache a shiny appearance and smooth texture.

 Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin. 

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency.

 Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. 

Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable. 

Todays chocolate ganache recipe is without using cream .we are going to use milk & butter to make ganache .I have mentioned quantity of cream in case you are using cream .recipe source is Nigella .com

The ganache colour will depend on type of chocolate you are using

Ingredients

Dark Chocolate Chips/ Cadbury chocalte bar cut into pieces – 100 gm (I had used cadbury silk chocolate so you will find the colour of my ganache light brown)

Butter – 25 gms (replace with 80ml cream)

Milk – 60 ml

Method

1.Take milk and butter in a sauce pan and heat it up. Or you can microwave for 40 sec or till butter melts.

2.Once the butter is melted switch off the flame and add in chocolate chips/cadbury choclate pieces.

3.Let it cool whisk it with help of a whisk .When everything is mixed smoothly keep it in the freezer for 20 mins.

4.When it reaches the right consistency remove it out of the fridge and pour over cake

Beetroot Chocolate cake |Chocolate beet microwave cake - Eggless wholewheat + No butter

I was surfing on net for eggless cake recipes when I came across this eggless beetroot chocolate cake.

I was excited with the idea of adding beets as it would make the cake healthy & one should include beets in their diet because of the innumerable health benefits

I tried this cake in my Whirlpool Magicook Microwave .So tHis is my first cake baked in microwave

Now coming to the taste .OMG it was out of the world delicious,chocolaty,fudgy & moist. I had kept in fridge for next 2 days (cake got over on third day itself) but still the cake tasted delicious and was soft & moist.And nope - you cannot taste the beetroot flavor at all.. So it is a win-win situation where you get your moist cake as well minus beetroot flavor.


Its definitely a recipe which I will recommend as one its made from whole wheat flour (chapati ata) and second beetroots are added to it


Recipe source :Lovefoodeat 


Ingredients:

Dry

1 ¼ cup whole wheat flour
¼ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
¼ tsp salt

Wet

1 tbsp vanilla essence
¼ cup fresh butter/ oil (I had used saffola oil)
½ to ¾ cup  sugar
1 cup fresh buttermilk
½ cup boiled and pureed beets

Garnish

Chopped walnuts & cashewnuts (2 tbsp)


Method :

1 Peel beets and cut them into pieces & boil them in water or microwave till they become soft.Let them cool & puree them in mixer & keep aside.

2.Sieve the dry ingredients atleast twice.Greasa a six inch mould with butter / ghee ,sprinkle 1 tbsp flour tap it & throw away excess flour.

3. Dissolve the sugar completely in oil with help of a whisk.Add buttermilk & whisk for another minute .add vanilla essence & mix lightly.



4.Now add beetroot puree & mix gently.Pre heat microwave at 180C for 10 minutes.



5.Now add dry ingredients (sieved in step 2) part by part slowly & mix the batter.Our batter is ready.



6 Now pour batter about three fourth height of cake mould .Sprinkle dryfruits of your choice . Tap the cake mould before putting in microwave.



7. Bake for  30 -35 minutes or till the toothpick inserted in the middle comes out clean at 180 C in convection mode .( Timing will vary depending on your microwave).

8. Let the cake cool completely before slicing


Tips

1.1.If you do not have buttermilk, you can simply use 1 cup milk + 1 tsp vinegar in the recipe.