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Thursday, 22 March 2018

Carpet Pudding


1 packet arrowroot biscuit /marie biscuit or any tea biscuit
1 tbsp instant coffee powder
1/2 cup hot water
1 tbsp sugar
2 tsp gelatin
1/2 cup boiling water
300 ml whipping cream
50 gm caramel pudding powder/ creme caramel
7-8 oreo biscuits, crushed
10 tea biscuits, finely crushed
2 tbsp desiccated coconut

  1. In a bowl, add the gelatin and 1/2 cup of boiling water and stir well until the gelatin has completely dissolved or melted. Keep it aside to cool.
  2. Prepare the coffee syrup by adding coffee powder and sugar in 1/2 cup of hot water.
  3. Dip each biscuit in the coffee and arrange them in 2 layers in the pudding dish.
  4. In a mixing bowl, add the whipping cream, creme caramel and cooled gelatin and beat together using mixer until fluffy.
  5. Pour this mixture over the biscuit layer and spread it evenly.
  6. Then decorate the pudding with crushed oreo biscuits, crushed tea biscuits and desiccated coconut in carpet design.
  7. Keep it in the refrigerator to set and then serve chilled...

Saturday, 10 March 2018

Carrot Idiyappam

                 For Muslim Food Bloggers Challenge, this month's theme is " Breakfast".  I am choosing the carrot idiyappam as this month's challenge, which can be served with any curry of your choice. There is not much difference in the taste compared to traditional idiyappam. I enjoy trying different varieties of idiyappams as it is my kids favourite breakfast item...


2 big carrots
2 cups rice flour / idiyappam podi
salt to taste
boiling water as required

  1. Peel and chop carrots into small pieces and cook it until soft adding enough water. Then grind / puree the cooked carrots to a smooth paste adding little water.
  2. In a mixing bowl, combine rice flour, carrot puree and enough salt. Then add required amount of boiling water and mix thoroughly by stirring with a wooden spoon.
  3. Then knead well with your hands until the dough becomes soft.
  4. Grease the idiyappam maker/press and idli plates with little oil to prevent sticking.
  5. Fill the dough in an idiyappam maker/ press and rotate/press little dough gently into the greased idli plates.

     6. Place the idli plates in a steamer and steam cook for 10-12 minutes or until done...Serve hot with side dish of your choice....

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Tuesday, 6 March 2018

Green Grapes Pickle / Pacha Munthiri Achar


1/2 kg green grapes / pacha munthiri
1" piece ginger, crushed
5 garlic cloves, crushed
3 green chillies, chopped
2 1/2-3 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
1 sprig curry leaves
1/4 cup vinegar
1/2 tsp roasted and crushed mustard seeds
1/4 tsp fenugreek powder
1/2 tsp asafoetida
1/2 tsp mustard seeds
1 tsp salt or as required
2 tbsp sesame oil

  1. In a bowl, add the cleaned grapes and mix it well with salt, green chillies, crushed ginger and garlic and keep it covered overnight.
  2. Then next day, mix it with chilli powder, turmeric powder, asafoetida, fenugreek powder and vinegar and keep it aside.
  3. Heat sesame oil in a pan and splutter mustard seeds and add curry leaves. Switch off the flame and allow to cool.
  4. Then add this cooled seasoning and crushed mustard seeds to the grapes mixture and stir it well. Adjust the salt and spice level.
  5. Transfer it to a clean and dry airtight glass jar/ bottle.....

Sunday, 4 March 2018

Hot Milk Sponge Cake With Custard Cream / Number Cream Cake

                 Last week was my son Shayaan's 4th birthday..Since he likes fresh fruits, I made this trending cake decorated with fruits to make him happy. This is an easy to make hot milk sponge cake layered with custard cream.


For the cake:

2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cup granulated sugar
4 eggs
2 tsp vanilla extract
1 cup milk
4 tbsp unsalted butter

For Custard Cream:

1 cup milk
4 tbsp custard powder
4 tbsp sugar
1 1/2 cup whipping cream


For the cake:
  1. Preheat oven to 180 degree celcius. Grease and butter 2 rectangular trays / tins and line them with a parchment paper.
  2. In a bowl, whisk together the flour, baking powder and salt and keep it aside.
  3. Heat milk and butter in a pan until the butter melts. Keep aside but keep it hot.
  4. In a large bowl, beat the sugar, eggs and vanilla extract with an electric mixer or whisk until light and fluffy.
  5. Whisk in the flour mixture and hot milk-butter mixture.
  6. Divide the batter into two prepared tins, spread it evenly and tap the tin on the counter to remove air bubbles. 
  7. Bake in the preheated oven for 25-30 minutes until cake springs back when touched on top. The top will be browned and edges will come away from the tin.
  8. Cool in tin for 5 minutes and then carefully invert out, remove parchment paper and cool completely on a wire rack.
For Custard Cream:
  1. Add custard powder in a small bowl and mix it with 1/4 cup of milk and keep it aside.
  2. In a pan, boil remaining milk adding sugar. Add custard mixture to this and cook for a minute until the mixture boils and thickens.
  3. Transfer into a bowl, cover with cling film such that it touches the custard and refrigerate until cooled.
  4. In a bowl, add whipping cream and whip till stiff peaks form.
  5. Once the custard cools completely, beat the custard until creamy and smooth.
  6. Add custard to the whipped cream in two portions and whip again until the stiff peaks form. (Add coloring of your choice if you wish and mix).
  7. Transfer the cream to the piping bag fitted with a round nozzle.
 Assembling the Cake:
  1.  Make a stencil of the number (or letter) you want the size of the cake.

    2. Place the stencil on top of the cake and cut with a sharp knife. Do the same with the other layer of cake.

    3. Then place a cake layer on cake board. Start piping dots with cream all over the cake in even lines.

  4. Carefully lay the other cake layer on top aligning it properly. Then again pipe the cream on top.

      5. Decorate it with berries, kiwi fruits, edible wafer flowers etc (you can use macarons, any aother fruits, chocolate etc..).

Recipe Source: Cake from here..
                          Custard cream from here...
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