10

Lab-e-shireen

I am re-posting this recipe for this Eid, and also to participate in the Eid Eats 2014 hosted by dear fellow bloggers Flour & Spice and Chocolate & Chillies.

final eid eats

This is my most favourite dessert! I wish there was a healthy version of it that I could eat everyday. But since there isn’t till now, I make it only on Eid, and I can never get enough of it! The name comes from persian which literally means “The Sweet Lips” and it sure makes your lips sweet! I can eat loads of it and not feel guilty because I keep my mind on the fruits and nuts in it, not on the sugars =D

Some people use canned fruit cocktail for a quick version of this recipe, but in my opinion it’s still not quick because it needs chilling time, and I love the flavours, aroma and texture of fresh fruits. I also don’t believe in short-cutting of recipes to save time and sacrifice flavours and health, I’d rather spend some more time in the kitchen and make a healthier, tastier dish than save time. So here is my most treasured dessert and recipe, shared with you all!

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Yum yum! I want to dig into it right now, don’t you?

Ingredients:
Oil/ Ghee: 3 tablespoons
Coloured seviyan (vermicelli): 1 cup {Note: Vermicelli is not the kind used for decorations on cake etc, it’s the kind which is similar to spaghetti but very fine. You can use regular vermicelli if you can’t find colored. Looks like this:
colored: rainbow vermiccli
regular: 
Milk: 4 cups
Sugar: 5 tablespoons (or to taste)
Vanilla Custard powder: 4 tablespoons (dissolve in a little cold milk)
Cream: 200 ml
Condensed milk: 1 tin (397 grams)
Bananas (finely sliced): 1 cup
Grapes (halved): 1 cup
Apples ( finely chopped): 1 cup
{or pineapple, strawberry, mango etc. any soft fruit you like, total fruit should be approx 3 cups. I like to use as much fruits as I can}
Pistachio and almonds, silvered (or any nuts): 1/4 cup (or as desired)
Jelly: 1 packet (If you want to use more than one color then adjust quantity accordingly)
Rosewater: 1-2 tablespoon

Method:
Fry vermicelli in oil, for a few seconds, don’t let it turn golden. Add milk and boil until vermicelli turns soft then add sugar and custard powder (dissolved in cold milk) and whisk till it becomes thick. Remove from heat and keep stirring occasionally until it is cooled to room temperature, whisk in cream and condensed milk. Add in the prepared fruits and nuts (save some for garnish of desired) and refrigerate until chilled.
Prepare jelly according to directions on package and chill until set. Cut in small cubes and refrigerate until serving time.
When chilled well, stir in rosewater and mix in a few jelly pieces. Garnish with nuts, jelly shapes, extra fruits and serve immediately.

P.S.If it feels too sweet, add a little chilled milk to lessen the sweetness, taking care not to thin it down.

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4

Carrot Cake

I love this carrot cake! It’s the easiest to make, with one bowl method, and gives perfect result each time.

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Sugar: 1 1/2 cups
Oil (I use coconut oil): 1 cup
Eggs: 4
Flour: 2 cups
Baking Soda: 1 tsp
Baking Powder: 1 tsp
Salt: 1/4 tsp
Cinnamon powder (freshly ground): 1 tsp
Nutmeg powder (freshly ground): 1/2 tsp
Carrots (grated): 2-3 cups
Pecans/walnuts (Chopped): 1 cup *optional
Method:
In a bowl mix together all wet ingredients. In another bowl sift the flour, salt, baking powder, baking soda, cinnamon and nutmeg powder. Add to the wet ingredients and stir, then add carrots and nuts if using, mix well. Pour into a greased and floured pan and bake 25 to 40 minutes depending on the pan you use. Cool completely and frost with cream cheese frosting of your choice.

Here I have frosted with Orange cream cheese frosting, topped with roasted almonds and crushed coconut.

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0

The Chocolate Halwa

A little unhealthy dose of chocolate never hurt anyone ;)

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DSC_0239This droolicious chocolate halwa is something like a cross between chocolate pudding and brownie, and it just melts in the mouth. Oh so decadent! Everyone who tasted it (without knowing what it was) thought it was a brownie at first. Its an instant chocolate craving fulfiller =D and yes I invented so many new words just for this halwa.

The recipe has already been posted at: Chocolate Halwa

P.S. This time I didn’t have Ovaltine, so I just replaced it with more cocoa powder and I think I like the result better.

5

Chocolate Oatmeal with Bananas

As usual, I was craving something sweet and chocolate is the best option, so I made this yummy oatmeal!DSC_0023

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Ingredients:
Water 3/4 cup
cocoa powder 2 tablespoon
banana mashed 1
Instant oats 2-3 tablespoons
dates 2-3
milk (of choice) 1/4 cup
banana sliced 1
almonds/nuts silvered 2-3 tablespoon

Method:

Boil together water, oats, cocoa powder, mashed banana and dates till thick. Remove from heat and whisk in milk. Taste and add honey or other sweetener as desired. Top with sliced bananas and almonds/nuts. If required drizzle honey. Yummy chocolate oatmeal is ready.

 

0

No bake, no cheese-cheesecake!

Isn’t that amazing? A cheesecake with no cheese, and no need to bake and worry yourself with cracked, soggy, jiggly, broken cheesecakes!

Not to say this can replace a real cheesecake, but sometimes we can do better with a cheat. This recipe is a hit in summers! It’s no fail, turns out perfectly each time, is very-very versatile, requires no baking in the scorching heat, is super quick to make and put together and well, everyone loves it! To date, I have not had anyone who turns down this dessert. I’ve done quite a few variations of this recipe and I’ll share all the pictures. If it EVER does not set (happened with me only once that too because I messed up the recipe trying to experiment), then it can be frozen and made into an ice-cream pie, or whatever you’d like to call it =D

Orange Cheese Cake ↑This was made with jelly prepared with only water and grated orange zest mixed in the jelly.

Image1728 ↑Here, I added zest to the base mixture too, and doubled the crust recipe to get a thicker crust and some on sides too. Jelly made with juice and water.

Orange Cheesecake for Amna

↑Jelly made with juice and water, garnished with whipped cream and orange zest.

The variations to this recipe are endless, you may use different fruit flavours, different cookies for the crust, different toppings instead of jelly, and so on. I’ll post some of the variations I have done, and leave the rest to your imagination. Do let me know what variations of the recipe you make! =)

Strawberry Cheese Cake

↑Strawberry: Used strawberry puree instead of orange squash, and strawberry jelly.

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↑Strawberry with fruit topping: Sliced strawberries placed on the base before setting it, home-made strawberry sauce drizzled on top. Added a drop of pink food coloring to the base to give it a brighter color.

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↑Strawberry Chocolate: Halved strawberries placed in the edge of the pan before pouring in the base mix, and chocolate ganache swirled on top. {I wish I’d made a Oreo crust for this one}.

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↑Mango: Replaced squash with mango puree plus added mango chunks to the base, added gelatine to some mango puree for the topping and topped with mango chunks and mango rose. {P.S. Coat mangoes with clear glaze or they can turn black}

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Once again a total hit Mango Cheesecake, I had to ask my Uncle to wait before getting the last slice to take a picture of my cute little mango rose. Recipe same as the previous one I ony added a few tablespoons of Mango Tang Drink powder for a more intense Mango Flavour, which was a good addition.

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↑Lemon: Just replaced squash with a few tablespoons of lemon juice, taste as you go. For topping I made some kind of lemon curd (can’t really remember what I made at that time) and swirled in before setting the base. Don’t you just want to grab that spoon?

Ingredients:
Marie biscuits/ graham crackers (crushed): 1,1/2 cups
Butter (softened): 175 grams
Orange squash: 1 cup (or boil 1 cup orange juice with 1/4 cup sugar till one cup remains OR use mango puree/strawberry puree or any other soft fruit puree)
Gelatine: 3 tsp/ 1 sachet
Lemon juice: 1 tsp
Thick cream: 1 packet
Milk powder: 1/2 cup
Water (icy cold): 1/2 cup
Orange** jelly: 1 packet
Orange** juice: 1/2 cup (or quarter the quantity of water mentioned on jelly package)
Whipped cream: for garnish *optional

**use the same flavor as the fruit puree used in the base.

Method:

Mix butter and biscuits (you may use a food processor for this). Press into a glass dish or a springform pan.Place in the freezer, meanwhile beat the icy cold water with the milk powder until thick and creamy. Add in the cream and beat really well. In a separate bowl mix lemon juice, squash (or puree) and gelatine, gently heat while whisking to dissolve gelatine or microwave for 1-2 mins (don’t let it boil). Quickly pour into the cream mixture while beating on high speed, the mixture will instantly thicken up. Pour over the prepared biscuit crust and place in the freezer again. {P.S. Don’t place in freezer for more than 15 minutes, refrigerate if longer than that}
Prepare jelly using quarter the water mentioned on the package and quarter quantity of fruit juice. You may use half the quantity water and skip juice. Let it cool slightly but don’t let it set and don’t pour boiling over the cream either. Also make sure the cream has set before pouring the jelly. Chill well and decorate with cream or fruits before serving.

4

Lab-e-shireen

This is my most favourite dessert! I wish there was a healthy version of it that I could eat everyday. But since there isn’t till now, I make it only on Eid, and I can never get enough of it! The name comes from persian which literally means “The Sweet Lips” and it sure makes your lips sweet! I can eat loads of it and not feel guilty because I keep my mind on the fruits and nuts in it, not on the sugars =D

Some people use canned fruit cocktail for a quick version of this recipe, but in my opinion it’s still not quick because it needs chilling time, and I love the flavours, aroma and texture of fresh fruits. I also don’t believe in short-cutting of recipes to save time and sacrifice flavours and health, I’d rather spend some more time in the kitchen and make a healthier, tastier dish than save time. So here is my most treasured dessert and recipe, shared with you all!

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Image0915

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Yum yum! I want to dig into it right now, don’t you?

Ingredients:
Oil/ Ghee: 3 tablespoons
Coloured seviyan (vermicelli): 1 cup {Note: Vermicelli is not the kind used for decorations on cake etc, it’s the kind which is similar to spaghetti but very fine. You can use regular vermicelli if you can’t find colored. Looks like this:
colored: rainbow vermiccli
regular: 
Milk: 4 cups
Sugar: 5 tablespoons (or to taste)
Vanilla Custard powder: 4 tablespoons (dissolve in a little cold milk)
Cream: 200 ml
Condensed milk: 1 tin (397 grams)
Bananas (finely sliced): 1 cup
Grapes (halved): 1 cup
Apples ( finely chopped): 1 cup
{or pineapple, strawberry, mango etc. any soft fruit you like, total fruit should be approx 3 cups. I like to use as much fruits as I can}
Pistachio and almonds, silvered (or any nuts): 1/4 cup (or as desired)
Jelly: 1 packet (If you want to use more than one color then adjust quantity accordingly)
Rosewater: 1-2 tablespoon

Method:
Fry vermicelli in oil, for a few seconds, don’t let it turn golden. Add milk and boil until vermicelli turns soft then add sugar and custard powder (dissolved in cold milk) and whisk till it becomes thick. Remove from heat and keep stirring occasionally until it is cooled to room temperature, whisk in cream and condensed milk. Add in the prepared fruits and nuts (save some for garnish of desired) and refrigerate until chilled.
Prepare jelly according to directions on package and chill until set. Cut in small cubes and refrigerate until serving time.
When chilled well, stir in rosewater and mix in a few jelly pieces. Garnish with nuts, jelly shapes, extra fruits and serve immediately.

P.S.If it feels too sweet, add a little chilled milk to lessen the sweetness, taking care not to thin it down.

1

Chocolate Halwa

I love to experiment in cooking, and I keep crossing chocolate and desi. This is a very old recipe (and picture, so the low quality of the picture) which I invented two years ago during the winters, as a result of my midnight chocolate craving. Last year I couldn’t find this picture and recipe even though I was craving this halwa a lot, nor could I remember how I made it. Now as the winters are approaching again I dug out this recipe and decided to share it here, so other chocolate carvers can benefit too =P It’s a rich and not-so-healthy recipe but I love it for an occasional treat, and it makes just one serving.

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Ingredients:
Sooji (semolina): 3 tablespoons
Cocoa powder: 1 teaspoon
Ovaltine (Or any other chocolate malt milk powder): 2 teaspoons
Sugar: 1,1/2 tablespoon
Milk (or water): 1/2 cup
Ghee/Butter: 1,1/2 tablespoons approx.

Method:
Fry the sooji (semolina) in butter till golden brown. Dissolve cocoa powder and Ovaltine in the milk and add to the sooji (semolina), add sugar, stir well till thick. That’s it. Best served warm. I garnished with chocolate sprinkles.