No Bake Chocolate Biscuit Cake

BM #73 Week 3 Day 3 -

After the success of Chocolate-Nut Bark, I thought this no bake chocolate biscuit cake will be enjoyed just as well by my family. So I made a small batch of this cake. It was a breeze to prepare but had a tough time keeping my little one from checking on it :).

We loved the cake just as it was. Later my husband and I were talking about how else to improvise and he said we could combine the chocolate-nut bark and this cake for a double-dhamaka. So my next project is to add chopped nuts to this cake for an extra crunch :).

Recipe Inspiration here
Ingredients - 

Chocolate Chips 1 cup
*Tea Biscuits about 10-12
Butter 1 Tbsp
Milk 2 Tbsp

* Graham Crackers, Marie Biscuits, Digestive Biscuits are some other kinds of biscuits which can be used instead.


No Bake Chocolate Biscuit Cake

Method Of Preparation -


Heat a big pot of water until it comes to a rolling boil.

In a smaller pot, add chocolate chips, butter and milk. Place the smaller pot in the boiling water. Reduce the heat.

Whisk until a sauce like consistency is achieved.

Remove from the hot water. Let the sauce cool down for about 10-15 minutes.

Meanwhile, break the biscuits into bit size pieces and set aside.

When the chocolate sauce is sufficiently cool, add the biscuit pieces into it and gently mix until all the biscuit pieces are coated with the sauce.

In a small loaf pan, line it with parchment paper/cling wrap, so that there is an over hang on all sides.

Pour the chocolate mixture into the lined pan. Smooth the top with a spatula. Wrap the pan with the overhung parchment paper/cling wrap.

Refrigerate it for about 3 hours allowing enough time for the cake to set. [I refrigerated for over 12 hours for practical reasons :) I made it late in the evening and so no natural light for the pictures :)].

When the cake is set well, Unwrap the parchment paper/cling wrap, and slice the cake to enjoy!!

BMLogo

Sending this to Srivalli's Kid's Delight - Chocolate Dishes hosted by Kalyani this month. 


Preparation Time 10 minutes + Setting Time 3 hours
Serves 6-7 kids (about 12-14 slices)

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Hot Chocolate Float

BM #73 Week 3 Day 2 -

We just got a sneak peak of spring early this year and since the kids are all playing out, they came back for a snack break and this hot chocolate float was a delightful break for my little one.

The quantities of the ingredients can be changed to fit the individual preferences.

Ingredients - 

*Hot Cocoa Mix 2 tsp (or as preferred)
Milk 3/4 cup
Ice cream (Any flavor of your choice - I used Mango) 1 Scoop

* Cocoa Powder and Sugar can also be used in desired proportions


Hot Chocolate Float

Method Of Preparation -

Boil milk , mix in the hot cocoa mix.

Gently place the scoop out ice cream in the hot chocolate.

Sprinkle cinnamon powder on top and serve immediately.


BMLogo

Sending this to Srivalli's Kid's Delight - Chocolate Dishes hosted by Kalyani this month. 


Preparation Time 5 minutes
Serves 1

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Chocolate-Nut Bark

BM #73 Week 3 Day 1 - 

This week it is all about kid's and their love of Chocolate. I made this chocolate nut bark on a week day and surprised my little one and my husband. They were asking me where I bought it from. :)

I think it is compliment enough for me :). Make this and see the smiles in your loved one's faces.

Ingredients - 

Chocolate Chips 1 1/2 cups
Chopped Nuts 1/2 cup (or as preferred)
*I used Walnuts, Almonds and Cashews

Chocolate-Nut Bark

Method Of Preparation -


Melt the chocolate chips in your preferred method. I used a big pan of water, boiled it, put another small bowl of chocolate chips on top making sure that the boiling water doesn't mix with the chocolate. 

Whisk the chocolate until it melts. Mix in half of the chopped nuts.

Prepare a baking tray with parchment paper. Pour the chocolate mixture on the parchment paper. Spread the mixture evenly. Let it set in the refrigerator for a couple of hours.

Break it into manageable pieces and enjoy!


BMLogo


Sending this to Srivalli's Kid's Delight - Chocolate Dishes hosted by Kalyani this month.

Preparation Time 10 min + Chilling Time 2 hours 
Makes 2 cups

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Eggless Kiwi Yogurt Muffins

BM #73 Week 2 Day 3 - 


For the last one in this series, I couldn't resist these muffins which are my little one's favorite ones. She prefers fruit in every meal and loves in her muffins, pancakes and waffles.

So I have never to worry when there is a huge pile of kiwis in our fruit bowl!

Eggless Kiwi Yogurt Muffins

Recipe Adapted from here
Ingredients - 

Whole Wheat Flour 1 cup + 1 Tbsp
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Salt a pinch
Greek Yogurt 3/4 cup approx (Chobani strawberry Greek yogurt 150 gms cup) mixed with a tablespoon of water
Sugar 6 Tbsp (A little less than 1/2 cup)
Vegetable oil 3 Tbsp
Kiwi , chopped into bite sized bits, a generous 1/2 cup (I peeled and chopped 2 kiwi fruits)

Eggless Kiwi Yogurt Muffins

Method Of Preparation -


Preheat the oven to 375 °F. Line a muffin pan with liners.

Blend the wet ingredients (sugar, oil, greek yogurt and water).

Sieve the flour, baking powder, baking soda and salt in a mixing bowl.

Slowly add the wet mixture into the flour and gently mix until combined. Fold in the chopped kiwi into the batter.

Divide the batter equally into each of the muffin cups.

Bake for about 18-20 minutes or until a tester comes out clean. [I accidentally switched the oven off at 15 minutes and let it sit in the hot oven for another 6-7 minutes.]

I served it warm to my hungry kids as part of an after school snack!



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73.

Preparation Time 10 min + Baking time 20 minutes
Makes 12 regular sized muffins

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Mango Doodh Peda

BM #73 Week 2 Day 2 - 

For the second sweet treat in this series, check out this mango flavored doodh peda which is a delight to have and can be whipped up in under 30 minutes.


Mango Doodh Peda

Ingredients - 

Milk Powder 1 cup
Milk 1/4 cup
Ghee/Butter 2 tsp
Mango Pulp 1 1/2 cups
Sweetened Condensed Milk 3/4 cup
Coconut Powder 1/2 cup
Roasted Cashews for topping


Mango Doodh Peda

Method Of Preparation -


Make a smooth paste of ghee, milk powder and milk. Set aside.

In a heated non stick pan, cook the mango puree until it thickens a little about 3-4 minutes.

Add in the milk powder paste and cook the mixture while whisking it vigorously. Then add in the condensed milk and the coconut powder. 

Keep mixing it and making sure the underside doesn't get burnt. [It took about 10-12 minutes]

After the mixture comes together as a single mass, transfer onto a greased plate and allow it to cool.

When it is slightly warm, pinch small portion of the mixture with greased hands and roll into a smooth ball and press down a cashew to slightly flatten it. Continue to shape the rest of the mixture similarly.

Serve as a dessert. Perfect for parties / religious events.




Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73.

Preparation Time 25-30 minutes
Makes 30

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Posted by Harini R on Saturday, February 11, 2017

5 Minute Microwave Mysore Pak

BM #73 Week 2 Day 1

This week, I shall present some quick and easy sweet treats to please one and all.

I was talking to a friend about new ideas to make Indian sweets easier and quicker when she gave me a host of ideas, among which this 5 minute mysore pak topped my list.

It so happened that I had to make this treat for a friend and so another favorite added to our list at home!!


5 Minute Microwave Mysore Pak

Recipe Source multiple recipes online
Ingredients - 

Besan / Gram Flour / Senagapindi 1/2 cup
Ghee 1/2 cup
Powdered Sugar 1 cup
Milk 2 tsp


5 Minute Microwave Mysore Pak

Method Of Preparation -


In a MW safe glass bowl, mix besan and a teaspoon of ghee and microwave for a minute until the raw smell goes away.

Remove the roasted besan into a different bowl.

In the glass bowl, melt the ghee for a minute so the ghee is hot.

Add the remaining ingredients into the ghee, mix well so there are no lumps.

Put it back into the MW and zap for a minute. Remove and mix well. Continue for another 3-4 times in 1 minute increments. [I totally cooked the mixture for 5 minutes but I could have stopped at 3 1/2 minutes for a lighter colored mysore pak].

When the mixture turns frothy and it becomes flaky and pores are visible, transfer the mixture into a greased plate. 

[At this point, I observed that there was an excess of ghee floating, so I drained the ghee into a separate container. It was approximately 2 tablespoons of ghee which I drained out.]

Allow it to cool for a couple of minutes and then with a sharp knife, make indents to slice as needed.

After another 10 minutes, slice it and serve or store in an air tight container.


BMLogo




Preparation Time 10 minutes
Makes 20 - 1 inch slices

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Gulkhand Semiya Kheer

BM #73 Week 1 Day 3 - 

For the last recipe for Holi this year, try this rose flavored semiya kheer which will please your senses and remind you of the upcoming spring season!

Gulkhand is a sweet preserve of rose petals widely used in Ayurveda, for treating a wide range of ailments. It is very aromatic and stress buster as well. It is a coolant and reduces acidity and other digestion related problems.

So the addition of gulkhand in semiya kheer makes it an exotic sweet dish which can be served on festive occasions.

Gulkhand Semiya Kheer


Ingredients - 

Evaporated Milk 1 1/2 cups
Milk 1/2 cup
Vermicelli / Semiya 2 Tbsp
Sugar 2 Tbsp
Gulkhand 1 Tbsp
Cardamom Powder 1/4 tsp
Almonds and Cashews, crushed 2 Tbsp

Gulkhand Semiya Kheer

Method Of Preparation -


In a pan, boil the evaporated milk and the regular milk and add the semiya. Let the semiya cook for about 3-4 minutes.

Add in crushed almonds and cashews, sugar, gulkhand and cardamom powder.

Let the kheer boil for about 5 minutes.

Remove from heat, garnish with roasted cashews and gulkhand and serve warm. The kheer can be chilled and served cold as well.


BMLogo




Preparation Time 20 minutes
Serves 2

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Malai Kofta

BM #73 Week 1 Day 2 - 

For the second day, check out Malai kofta combined with Roti/Naan or Rice.

Any festival is a time to indulge, right? So go ahead and indulge in this slightly guilt-free malai kofta to celebrate the festival of colors.

Recipe Inspiration Vahchef
Ingredients - 
Tomato, chopped 1/2 cup
Onion, chopped 1 cup
Ginger-Garlic-Green Chili paste 2 tsp
Cashew powder 3 Tbsp
Cream / Milk / Half n Half Milk 1/2 cup
Dhania Powder, Jeera powder teaspoon each
Salt and Red Chili Powder as needed
Cilantro / Coriander leaves few stalks
Seasoning (Oil 1 Tbsp, Shajeera 1/2 tsp, Cloves 2-3. Cinnamon 1/2 inch, Cardamom 1)
For the Kofta - 
Mixed Vegetables, minced 1 cup
Paneer, grated 1 cup
Potato, boiled and grated 1 cup
Green Chilies as needed (I didn't use)
Dhania Powder 1 tsp
Jeera Powder 1 tsp
Salt and Red Chili Powder as needed
Cashews, crushed 2 Tbsp
Cilantro/Coriander leaves finely chopped 2 Tbsp
Corn flour / Bread Crumbs as needed

Oil to fry / shallow fry

*I have used a paniyaram pan /aabelskiver pan to make the koftas. An air fryer is also an excellent way to make these koftas.
*But be careful if you plan on deep frying the koftas as they might crack open and splash hot oil. (Personal experience). Maybe try one kofta first to see if all is well. 


Malai Kofta


Method Of Preparation -
To prepare the koftas - 
If there is a lot of moisture in the minced vegetables, it is advisable to squeeze out the excess water and use it. The water can be used to make the gravy.

Mix all the ingredients needed to make koftas excluding corn flour/bread crumbs and oil and mix well. 

Add bread crumbs if using the paniyaram or the air fryer.

Gently knead to make a stiff dough. Pinch small lime sized portions to make a kofta and cook them evenly in the paniyaram pan. 

If planning to deep fry the koftas, roll the koftas in cron flour and then gently slide into hot oil.

Set aside the koftas while the gravy is prepared. I got about 20 koftas.

To prepare the gravy - 
In a heated pan, add oil, shajeera, cloves, cinnamon and cardamom. 

Saute the onions, ginger-garlic-green chili paste. Add in the tomatoes and cook until they turn mushy.

Grind the mixture and pour it back into the pan. Add a little water to adjust the consistency.

Sprinkle cashew powder, dhania powder, turmeric, jeera powder, red chili powder and salt.

[I reduce my cooking time by using the soup option on my Vitamix high power blender. I put raw onions, tomatoes, cloves, cinnamon, cardamom, ginger, garlic, green chili, Cilantro, and cashews. It runs for about 6 minutes. I then transfer the steaming hot mixture into the heated pan with oil and shajeera. I then add turmeric, red chili powder and salt to taste ]

Let the mixture come to a rolling boil. Add cream/milk and let the mixture cook for a while. 

Remove from heat and add the koftas just before serving. Garnish with chopped coriander leaves.


BMLogo




Preparation Time 1 hour
Serves 6-7

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Thandai - Holi Special

BM #73 Week 1 Day 1 -

This week I have opted to showcase some recipes relevant to the festival of colors, Holi.

Today's recipe, Thandai, is traditionally associated with the festival of Holi. It acts as a coolant and is served in summer. There are various versions of this beverage with rose water and melon seeds and some more exotic ingredients.

But I loved the simplicity of these ingredients and tried it out at home. The kids felt the taste of saunf as the dominant flavor and asked me if I could reduce that flavor. Other than that, the beverage was rich, creamy and flavorful.

PS  - Don't skip the chilling time as the flavors need to blend in, rather soak in. But the straining part is optional. My personal preference is the smoother drink.


Thandai - Holi Special

Recipe Source here
Ingredients - 

Milk, Preferably Full fat 2 cups
Sugar Powdered 2 Tbsp
Saffron a pinch
Pistachios crushed , crushed pepper for garnish
To Powder - 
Almonds handful
Poppy Seeds 1 Tbsp
Saunf/Fennel Seeds 1 Tbsp
Cardamom Seeds 1/4 tsp
Peppercorns 10


Thandai - Holi Special

Method Of Preparation -


Boil and cool the milk.

Powder the ingredients listed under 'To Powder'.

Blend the powder into the milk.  

I didn't separately powder the ingredients. I used a high power blender (Vitamix) to directly blend the ingredients with milk.

Refrigerate for 2 hours.

Strain the milk and mix in the powdered sugar and saffron.

Serve with a garnish of crushed pistachios and crushed pepper. 


BMLogo




Preparation Time 5 minutes + Chilling time 2 hours
Serves 2

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Posted by Harini R on Friday, February 3, 2017
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