Mango Tiramisu

   

        Its a mango season. I have been waiting to make this Mango Tiramisu since almost 2 years now. I Its been 2 years because last year due to the ban on mangoes couldn't find Indian mangoes here. But this year when I got the mangoes, this was the 1st recipe I tried. Do try it !! Its different & tasty. Not much efforts yet stylish !!

         Here is the recipe...

Ingredients:

•  Finger biscuits
• 250 gm mascarpone cheese
• 200 ml whipping cream
• sugar 1/4 cup powdered
• Vanilla essence 1 tsp
• 2/3 cup orange juice (if too sour, add 1 tsp sugar - Optional)
• 3 mangoes fresh, peeled & sliced

Method:

• Whip the whipping cream with a beater till soft peaks are formed in it.
• Add mascarpone cheese, vanilla essence & powdered sugar to the whipped cream. Mix but not too vigorously.
• Take a square box in which you want to set the tiramisu.
• Place finger biscuits one by one in the box forming the 1st layer. Spread half of the orange juice over this biscuits evenly so that all the biscuits absorb the juice.
• Add half of the cheese mixture over the biscuit layer. Spread it evenly.
• Make a 3rd layer of half of the mango slices.
• Repeat the process of layering over it again with remaining stuff - finger biscuits, juice, cheese mixture & mango slices respectively.
• In short, the layers starting from base are: finger biscuits - orange juice - cheese mixture - mango slices - finger biscuits - orange juice - cheese mixture - mango slices
• Cover & chill the box in fridge for atleast 2 hours before serving.

Tips:

• You can also layer this tiramisu in a glass. It also looks quite stylish.
• Finish it in a couple of days.
• Instead of orange juice, you can also use passion fruit juice.

Related Recipes:

• Tiramisu
• Eggless Chocolate Cake
• Carrot Fudge
• Gulkand Icecream
• Mango Mousse
• Shrikhand
• Strawberry Pannacotta
• Watermelon Pomegranate Salad
• Mango Mousse Cake

Cheesecake Brownie

              We had been to USA last year. There this was my favorite dessert. I used to have it almost everyday. But when I was back here in Netherlands, I couldn't find it. So I thought of trying it myself. & my attempt was successful. Do give it a try, it is yummy. You will definitely not make it once but many more times.

 

 

Preparation Time: 15 - 20 minutes

Baking Time: 40 - 50 minutes (depends on the power of the oven)

Ingredients:

 

   Brownie Layer:

• 100 grams unsalted butter, cut into pieces
• 100 grams dark chocolate, coarsely chopped (i used 65% cocoa one)
• 4 tsp granulated sugar
• 1 tsp pure vanilla extract
• 2 large eggs
• 50 grams all purpose flour
• pinch of salt

   Cream Cheese Layer:

• 200 grams full fat cream cheese, at room temperature
• 50 grams granulated white sugar
• 1/2 tsp pure vanilla extract
• 1 small egg

Method:

   Cream Cheese Brownies:

• Preheat oven to 325 degrees F (160 degrees C). Have a square or rectangular baking tray ready. Cover its inside properly with an aluminum foil.
• Keep a pan filled half with water for boiling. In a heatproof bowl, melt the chopped butter & coarsely chopped chocolate (chopped butter & chocolate makes the melting process faster) by placing it over the pan of simmering water. Keep stirring regularly.
• Remove the bowl from heat & whisk in the sugar & vanilla extract.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the flour and salt and stir vigorously until the batter is smooth and glossy (about a minute or so).
• Remove 1/2 cup (100 ml) of the brownie batter and set it aside.
• Spread the remainder of the brownie batter evenly in the prepared baking tray.

   Cream Cheese Layer:

• In a mixing bowl, whisk the cream cheese until smooth with a hand mixer.
• Add the sugar, vanilla, and egg and stir it with a hand mixer just until creamy and smooth (do not over process).
• Spread the cream cheese filling evenly over the brownie layer.
• Take the brownie batter set aside. Spoon 10 - 12 small dollops of it over the cream cheese layer distantly from each other. Run a knife or wooden skewer back and forth through the two batters until you have a marble effect. Don't over do it.

  Final Step: 

• Place the tray in the middle of the oven for baking.
• Bake it for about 40 - 50 minutes or until the brownies are set and the cream cheese is just beginning to brown (A toothpick inserted into the brownie comes out with just a few crumbs of the brownie). The cake leaves the sides of the tray is also a good indication to know your cake is ready.
• Remove from oven and place it to cool. Then cover and refrigerate the brownies for 4 - 5 hours.
• Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board.
• With a sharp knife, cut into small squares. Keep a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days. Serve cold or at room temperature.

Tips:

• The more dark the chocolate, the better the taste. But if you use more dark chocolate add more sugar.
• You can check the level of sweetness before putting into the tray. If you add more sugar, into any of the layer, stir the respective layer till the stage as indicated for that layer.

Related Recipes:

• Home made Mawa
• Home made Ghee
• Naankhatai / Butter Cookies
• Rasmalai
• Tiramisu
• Black Forest Cake
• Stuffed Eggs
• Mirchi ka Salan
• Misal Pav
• Fresh Home made Banana Chips

                              COPYRIGHTS BY SHARU'S KITCHEN FUNDAS !!

Garlicky Potato Wedges

    

                Potato wedges are a great finger food for your party or you can just munch on them in the evening along with your tea. They are not fried, that makes them a good replacement for potato fries. Kids also just love these potato wedges. 

Preparation Time: 5 minutes
Cooking Time: 30 minutes

Ingredients:

• Potatoes 3
• Salt to taste
• 1 tsp Mixed herbs (Dried Oregano, Dried basil etc)
• 3 medium garlic cloves chopped
• 1 tsp chili flakes
• 2 tbsp olive oil
• Pepper to taste (Optional)

Method:

• Preheat the oven to 220 degree Celsius.
• Wash the potatoes well.
• Cut the potatoes (without peeling) in half. Take one half & cut it in half & again cut it in half. This way cut each potato in 8 pieces so that you get the wedges shape.

Cut the wedges as shown

 

• Boil water in a large pan which can accommodate the wedges.
• Add the cut potatoes to this boiling water. Boil for 5 mins on high heat.
• Remove the potatoes from the water. Pat them dry. Sprinkle some salt over the pat dried potatoes.
• In a large mixing bowl which can accommodate the wedges, take oil. Add to it salt, chili flakes, chopped garlic & mixed herbs(dried oregano, dried basil etc). Mix.

 

• Add dried potatoes to the prepared oil bowl. Coat each potato wedge with oil.

 

 

• Place these oil coated wedges in a oven proof tray. Put this tray in the preheated oven. Bake for 20 - 30 mins till golden & cooked.

• When done, remove this in a serving plate. Sprinkle more chili flakes or pepper as per your taste & enjoy.

• Serve hot with ketchup !!!

Tips:

• If making for kids, do reduce the amount of chili flakes & garlic.

Related Recipes:

• Instant Semolina Idli
• Paneer Tikka
• Healthy Red Veg Cutlet
• Kothimbir Vadi
• Veg Sizzlers - My Style
• Dabeli
• Pani for Pani Puri
• Aloo Tikki Chaat
• Chatpati Veg Frankie
• Masala Papad
• Chicken 65
• Naankhatai / Butter Cookies

Veg Stuffed Omlette

             This is my quick dinner when am very tired & have some leftover veggies. It is quick, tasty & healthy. This recipe just helps me to get rid of all the little leftover veggies.

Ingredients:

• 3 eggs
• 1 small Onion Chopped
• 1 half capsicum chopped
• 100 gms Mushrooms chopped
• Black Pepper
• Salt to taste
• Butter
• Turmeric powder 1/4 tsp
• Green Chilli chopped finely

Method:

• In a small bowl, whisk 3 eggs properly. Add to it, salt to taste, pepper to taste & turmeric powder. Whisk again.
• Heat a pan. Add butter to it. Add finely chopped green chilli & chopped capsicum. Saute for 2 minutes. Then add chopped onions & chopped mushrooms. Saute for 1 minute. Don't cook it. Keep a bite in it. Add salt to taste. Mix. Remove this veggies in a plate.
• Heat the same pan. Add butter to it. Also add the whisked eggs. Cook the omlette on low - medium flame. Stir with spatula to spread eggs continuously over bottom of pan as they thicken. This will take about 4 - 5 minutes.
• When the omlette is about to be cooked properly add the veggies on half side of the omlette.
• With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.



Whisk eggs in a bowl. Add salt to taste & black
pepper to taste. Whisk properly.

Saute veggies - capsicum, onions,
mushrooms & green chillies.
Add salt to taste & some
black pepper to taste.

Cook the omlette in a pan on low - medium flame. Stir with
spatula to spread eggs continuously over bottom of pan as
the omlette thicken.





Put the veggies onto half of the omlette.
With spatula, fold other half of omelet over vegetables.



 Slide it carefully on a plate. Serve immediately.

 

Tips:

• Cook the omlette on medium flame.
• Don't over cook the veggies.

Related Recipes:

• Egg Curry - My Style
• Crab Curry
• Lamb Curry
• Scrambled Eggs
• Bombay Egg Bhurji
• Home made Chicken Tikka Pizza
• Indo - Chinese Egg Fried Rice
• Egg Biryani
• Mini Uttappam Platter
• Veggie Casserole

                                  COPYRIGHTS BY SHARU'S KITCHEN FUNDAS !!

Besan ka Chilla / Tomato Omlette

    

              This is a very nice evening snack or even a perfect side dish to have when there is a boring sabzi. It is very healthy also.

Preparation Time: 10 minutes
Cooking Time: 10 - 20 minutes

Ingredients:

• 1 Onion finely chopped
• 1 Tomato finely chopped
• Gram flour 3 tbsp
• Rice Flour 1 tbsp
• Salt to taste
• Coriander leaves
• Red Chili Powder 1 tsp
• Garam Masala 1 tsp
• Aamchur powder 1 tsp 
• Turmeric Powder 1/2 tsp
• Ajwain 1/2 tsp
• Cumin Seeds 1 tsp
• Oil

Method:

• Mix finely chopped onion, finely chopped tomato, salt to taste, turmeric powder & coriander leaves. Leave it to rest for 10 minutes. Adding salt will make onions & tomatoes to leave water . This will help in binding of the batter.
• Now add to it rest of the ingredients - red chili powder, garam masala, aamchur powder, ajwain, cumin seeds, gram flour & rice flour. Mix well. The batter should be thick but of spreading consistency. If you find it too thick & dry add some water if needed.
• Heat a tawa. Spread 1 tsp oil on the tawa. Spread 1 ladle of batter into a thick round shape evenly. Cook covered on medium flame for 3 minutes till golden colored at the base.
• Remove the lid & flip the omlette. & cook on medium flame for 3 minutes. Cook till both sides turn golden.
• Serve hot with ketchup !!

Tips:

• You can add veggies of your choice like finely chopped spinach, corn, capsicum, finely chopped potatoes etc.

Related Recipes:

• Healthy Red Veg Cutlet
• Falafels
• Dahi Vada
• Chili Paneer
• Sabudana Khichdi
• Veg Pulao
• Baingan Raita
• Cucumber Raita
• Watermelon Pomegranate Salad
• Instant Home made Pizza Sauce
• Doodhi Halwa

                          COPYRIGHTS BY SHARU'S KITCHEN FUNDAS !!

Sabudana Khichdi

             Sabudana Khichdi is a dish which is generally eaten when a person observes "Fast" for various religious occasions. It is also eaten for breakfast. I generally serve this to my husband in his tiffin. He just loves it. He wants it atleast once in a week. ☺️

Ingredients:

• Tapioca 2 cups
• Potatoes 2 Boiled, peeled & chopped into cubes.
• Cumin seeds 2 tsp
• 3 Green Chilies
• Coriander leaves finely chopped
• Curry Leaves 7 - 8
• Black Salt + Normal Salt to taste 
• Oil
• Fried peanuts powder 2 tbsp.

Method:

• Wash & Soak tapioca in lot of water for around 30 minutes.
• After 30 minutes, drain all the water from the tapioca.
• Let it rest for 7 - 8 hours.
• After 8 hours, mix tapioca with black salt + Normal salt to taste & peanuts powder.
• Heat oil in a non stick pan. Add cumin seeds. When they splutter, add finely chopped coriander leaves, finely chopped green chilies, curry leaves & chopped boiled potatoes. Stir & cook for 1 - 2 minutes.
• Add the tapioca mix. Add a little splash of water over it. 
• Cook covered for 5 minutes. Open & check if the color of the tapioca has changed & they have gone soft. If not cook covered for 2 - 3 minutes more.
• Check for seasoning. If you feel the need to add more peanut powder & salt do so.
• Once done switch off the heat. Remove in a serving bowl.
• Garnish with finely chopped coriander leaves.
• Serve hot with curd or just like that !!

Tips:

• Keep stirring the khichdi while cooking.
• Cook on medium flame.
• Instead of black salt you can use normal salt. But black Salt gives a very better taste.

Related Recipes:

• Sabudana Vada
• Fermented Idlis
• Dahi Vada
• Falafels
• Mumbaiya Vada Pav
• Pav Bhaji
• Corn Bhajji / Pakoda
• Cheesy Garlic Bread with a twist
• Curd Dip for Snacks
• Scrambled Eggs
• Doodhi Halwa