Friday, April 4, 2014

5-Minute Chocolate Oatmeal

Hey chocolate lovers!!! Here is an excuse to have chocolate for breakfast! This super quick oatmeal recipe for those boring weekday morning! 
To be fair I hate oatmeal. I have no idea how anyone would eat soggy oatmeal every morning. But I wanted a healthy alternative for the sugary cereal breakfast options. So I did a search for interesting oatmeal recipe and came across this chocolate oatmeal recipe at chocolatecoveredkatie.com. She has all these amazing low-cal dessert recipes.
So for your next breakfast, whip up some oatmeal with chocolate! YUM! 
PS: Always use the best quality cocoa available to get a really great end product!

5-Minute Chocolate Oatmeal
Yields: 1 serving

Ingredients:
  • Rolled Oats – 40grams
  • Milk – ¾ cup
  • Banana – 1
  • Cocoa Powder – 1 ½ Tablespoon
  • Sugar/Unrefined cane sugar/honey – 1 tablespoon
  • Salt – a pinch
  • Vanilla Extract – ¼ teaspoon

Directions:
  • Combine all the ingredients in a pan, and cook for 5-7 minutes over medium heat.
  • Keep stirring until cooked.

Tuesday, January 7, 2014

Chocolate Avocado Mousse

Here is a guilt free recipe for your chocolate indulgences. I have been saving up some avocado recipes for a while now. Finally this weekend, I found some beautiful ripe avocados in the market. So I decided to try out this super simple recipe from kirantarun.com. She posts some amazing recipes with inspiring photos.


The mousse turned up super delicious, so rich and creamy without all that fattening stuff. For a bit of crunch add a sprinkle of crushed pistachios on top.


Chocolate Avocado Mousse:
Yields: 2 servings

Ingredients:
  • 2 – Ripe Avocados
  • 115 grams – Baking chocolate
  • 2 tablespoon – Oil (I used sunflower oil)
  • 1 tablespoon – Honey
  • 1 tablespoon – Instant Coffee
  • A pinch of salt
  • Crushed pistachios for garnish

Directions:
  • Mix the chocolate, oil, honey and instant coffee in a microwave safe bowl.
  • Microwave this on high for 30-45 seconds, stirring in intervals. Just until the chocolate is melted. Be careful so as not to burn the chocolate. Remove from heat and give it a good mix.
  • Remove the avocado pulp from the outer shell and mash it well.
  • Add the melted chocolate and the salt to the mashed avocado and mix well until everything is smooth and creamy.
  • Chill for a couple of hours. Serve chilled, topped with crushed pistachios or cashews.


Tuesday, November 19, 2013

Basundhi


I have wanted to try out basundhi for a long time. Couple of weeks back , hubby and myself where on the 6 day sahsti veredham. It was a devine week with lord muruga, and I made this delicious bsundhi on the 6th day day to celebrate Soorasamharam.


Hope you try out this sweet and simple dessert for your next veredham!

Basundhi: 
Makes 2 servings

Ingredients:
Milk – 3 Cups
Sugar – ¼ Cup
Pista /Badam – 10
Saffron – few strands
Cardamon /cardamom extract – a pinch 

Method:
  • Heat the milk in a pan, over medium flame.
  • Keep stirring until in reduces to one-third of volume.
  • Keep stirring at regular intervals, to prevent burning at the bottom of pan.
  • Add the sugar,cardamom and pista/badam and keep stirring until the sugar dissolves for about 3-4 minutes.
  • Remove from stove and cool completely. Serve chilled.


Diwali Cupcakes - Eggless Vanilla with Fondant toppers


Here are my cupcakes for Diwali. Sorry for a very late Diwali post my friends. 


I have been taking cupcake orders on request for a while now. So these are some eggless vanilla cupcakes with fondant toppers that I made for Diwali. Please contact me for price and details at chitra_visalakshi@yahoo.co.in. Do follow us on facebook for future updates. 

I had so much fun making these fondant toppers. I was so glad to hear great feedback from happy customers. I also made a batch for my friends, along with some homemade murukku!


Saturday, October 26, 2013

Chocolate Pudding

Puddings were a new concept to me. When I first moved to Singapore, I tried these small mango pudding cups from Fairprice. These were almost a jelly than a pudding, so I was never really interested in puddings again. But some years later a friend of mine from Germany said that she was totally addicted to chocolate puddings! So I gave chocolate pudding a try, and they were pure bliss! 


I stumbled upon a wonderful site pixelandcrumbs.com, I found this easy recipe for chocolate pudding. Her pictures were so inspiring for my photo shoot as well.

Recently we went to a close-friend’s daughter’s birthday. I wanted to make a quick and eggless dessert to take to the birthday party. And this pudding recipe seemed the perfect dessert for a 9 year old and a 3 year old! The adults too enjoyed their sweet little chocolate cups!

Chocolate Pudding:
Makes: 12 small jelly cups of pudding

Ingredients:
¼ cup (30 grams) – Corn-starch ( I used tapioca starch)
½ cup (100 grams) – Sugar
1/8 teaspoon - Salt
3 Cups (705 ml) – Milk
170 grams (6 ounces) – Baking Chocolate, coarsely chopped (I used Hershey’s chocolate chips)
1 teaspoon – Vanilla essence

Directions:
  • Use a double broiler, or place a large stainless steel bowl over a pot of simmering hot water.
  • In the stainless steel bowl add the tapioca starch, sugar and salt.
  • Slowly add the milk to the bowl. Keep stirring constantly to mix all the ingredients.
  • Keep the stove on medium, and continue to stir for about 10-15 minutes.
  • As the mixture begins to thicken, to test the consistency, use a spoon to see if it coats the back of the spoon.
  • Now add the chocolate and keep stirring until dissolved for about 3-5 minutes.
  • Remove from heat and add the vanilla essence.
  • If there are any lumps, strain the pudding through a strainer. This is not necessary if the pudding is of smooth consistency.
  • When still hot, spoon the pudding into serving bowl or individual cups.
  • Refrigerate for at least 30 minutes and upto 3 days. 
  • Serve chilled with a topping of strawberries/whipped cream/ any nuts.


Double Broiler Method


The mixture coating the back of the spoon.



Thursday, August 29, 2013

Coconut Pudding

Hey there! How is everyone? Sorry for being away so long. Have been held up at work. But I have been trying out new recipes, just dint have time to post them. So I will try my best to post them all ASAP.

I came across this recipe for tender coconut pudding in a beautiful Indian blog collaborativecurry.com. The recipe called for tender coconut and its water, this sounded interesting. So that weekend I went to Little India and bought this huge coconut! At home hubby helped to cut open the hard coconut, we did it with a butcher knife. 

This pudding is rich in taste, the natural coconut pulp and the coconut water is such a refreshing flavor.
This is a quick and easy dessert, so make this for you next dinner party and wow your guests!
Pudding in silicon cupcake cases.
Coconut Pudding:
Yeilds:  8 Cupcake size puddings.

Ingredients:
Milk – 2 cups
Condensed Milk – 1 can (12 oz)
Tender Cocnut water – ½ cup
Tender cocnut pulp – from 1
Unflavoured Gelatin – 2 Tablespoons

Directions:
  1. Using a knife cut open the top of the tender cocnut, and preserve the water. 
  2. Then break open the coconut and scoop out the pulp with a spoon. Cut the pulp into small pieces.
  3. In a bowl, take 5 tablespoons water and sprinkle gelatin over and let it bloom.
  4. In a pan, heat the milk and condensed milk together until scalded.
  5. Mix in the bloomed gelatin with the hot mixture until completely dissolved. 
  6. Let the mixture cool to room temperature. 
  7. Add the coconunt water and pulp and mix well. 
  8. Pour the mixture into moulds or bowls, and cover with plastic wrap.
  9. Keep refrigerated until set for 3-4 hours.
  10. Serve cold, with chopped almonds, cashews or pistachios.

Note:
  • I have used Gelatine to make the jelly; you can also use Agar Agar powder, both available in supermarkets. 
  • If using Agar agar powder, use (same amount as gelatine) – 2 tablespoons
  • If using agar agar flakes use – 4 tablespoons. 

Monday, April 1, 2013

No-Bake Nutella Cheesecake


     Happy Easter wishes to everyone. Hope you enjoyed the long weekend. I did a lot of shopping. Hubby dragged me to the new G.I.Joe movie, and for the first time ever I managed to fall asleep in a theater! And this was after my experience with the looong musical movie Les Miserables!! The movie was too boring for me.
     We had some guests over on Saturday. I got to try out two new recipes, Palak Poori and this Nutella Cheesecake. Both came out great. I am a fan of both dishes now!
     This No-Bake Cheesecake is so quick and easy to put together, but looks like you slaved over it. It was so rich and chocolatey, melt in your mouth goodness. If you are mad about chocolate desserts, then this one is going to steal your heart! Make this ahead of time and store in the refrigerator, and enjoy it at the end of your meal with friends.  

Crushing Oreo Cookies in a zip-lock bag.
No-Bake Nutella Cheesecake:
Yields: 5 – 6 Servings
Recipe from mybakingaddiction.com

Ingredients:
For the Crust:
12 Oreo Cookies – Crushed into Crumbs
Unsalted Butter – 2 Tablespoons,Melted

For the Filling:
Cream Cheese – 1 Cup, softened (I used Philadelphia Block Cream Cheese)
Nutella – 2/3 cup
Vanilla Extract – 1 teaspoon
Whipped Cream – 1 Cup (I used whipped cream from a can)

For the Topping:
Whipped Cream
Almonds – Chopped and roasted

Directions:
  • Place the Oreo cookies in a zip-lock bag and crush it with a rolling pin. (Rolling Pin: Used to make Chapattis)
  • Mix the crushed cookies with melted butter. Divide equally among individual serving dishes and press it down to for the Crust Layer.
  • In a bowl, with an electric mixer, beat together the softened cream cheese and Nutella until smooth.
  • Now with a rubber spatula, fold in the whipped cream with the cream cheese and Nutella. Mix gently until no white streaks are seen.
  • Pipe or spoon in the mixture, on top of the Oreo cookie crust layer.
  • Cover and refrigerate, for 2 hours.
  • Serve cold, topped with whipped cream and roasted almonds.