Monday, 16 April 2018

Cherupayar Wine Recipe / Green Gram Wine Recipe / Mung Bean Wine Recipe/ / Mung Dal Wine


Cherupayar Wine Recipe  / Green Gram Wine Recipe  / Mung Bean Wine Recipe


Are you surprised or intrigued to read today’s recipe name? Even I was amazed when I got a request from one of my readers, for germinated green gram wine. It was the first time I was hearing about green gram wine and never in my wildest thoughts had I ever imagined of making wine with green gram / cherupayar. But he assured me that someone in Kerala makes the wine from germinated green gram and whoever had the wine said it is one of the tastiest. He requested me to ferret out the recipe from some source. The idea circled in my head for several days and I searched all my recipe collection and over the internet too without any luck. This forced me to put on my thinking cap to develop my own recipe and experiment. So I made a small quantity of wine without germinating the green gram / cherupayar and guess what, it was a huge hit!!! This wine is one of my best experiments and whoever has tasted it so far have told me it is one of the best and tastiest wine! I will definitely try with germinated green gram next to see the difference in taste.... If you love homemade wine do try this recipe and let me know the result; I am sure you will love it :) :) 

Cherupayar Wine / Green Gram Wine / Mung Bean Wine
Ingredients:
Cherupayar /Green gram / Whole Mung Bean – 250 gms (1 cup)
Sugar- 625 gms
Lime juice and zest of 1 lime
Yeast- ¼ tsp
Raisins- 50 gm, chopped
Water- 1 ½ liters 

Method:
  • Wash green gram and keep it in a strainer to drain it completely for at least 1 hour.
  • Boil water and sugar and keep it aside. Add chopped raisins, lemon zest and lemon juice to the hot water and mix well.
  • When the mixture becomes lukewarm, add washed and well drained green gram / cherupayar and stir well, sprinkle yeast; mix well and transfer to a sterilized bharani / bottle.
  • Tie the bottle with a clean cloth or close with lid little loose. 
  • Stir this mixture every day for 20 days.
  • After 20 days, strain the mixture through a cheese/ muslin cloth in to a clean dry bottle.
  • Keep this again for 7 days untouched. After 7 days strain the wine again, pour it in to clean dry bottles and use. 


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Friday, 30 March 2018

Vanilla Bean Condensed Milk Panna Cotta

May the spirit of the Lord fill your home this Easter and all the rest of your days.
Have a Blessed and Happy Easter!

Vanilla Bean Condensed Milk Panna Cotta Recipe

Hope all are ready for Easter celebrations.... Here is a really delicious and creamy, low fat panna cotta recipe for you to impress your loved ones…. 

Vanilla Bean Condensed Milk Panna Cotta
(Recipe from here)
Ingredients:
Low fat whipping cream – 500 ml
Low fat Condensed milk – 200 gm tube (half a tin)
Skimmed Milk – 200 ml
Vanilla Bean Paste – 1 tsp
Gelatine – 3 tsp

Method:
  • Place low fat cream, milk, condensed milk and vanilla in a medium saucepan; bring to a boil over medium heat, stirring constantly.
  • Remove from heat & whisk in gelatine until smooth and gelatine has dissolved.
  • Pour into six 1/3 cup glasses, cover and chill for 4 hours or overnight.
  • Spoon strawberry topping on top of the panna cotta, serve decorated with fresh strawberries and mint leaves.
strawberry panna cotta

Strawberry Topping
Ingredients:
Fresh or frozen strawberries – 250gms
Sugar – 1/2 cup
Cornflour - 1 1/2 tbsp
Pinch of salt
Almond extract - 1/8 tsp
Juice of ½ lime
Method:
  • In a large saucepan toss together the strawberries, sugar, cornflour, lime juice and salt. Allow it to sit for about 30 minutes to allow the sugar to draw out the juice.
  • Cook over moderate heat, stirring constantly, until thickened and boiling. Simmer 1 minute. The mixture should just barely drop from a spoon. Remove from heat and stir in almond essence. Cool and spoon over cold panna cotta. 
Condensed milk panna cotta recipe

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Monday, 12 February 2018

No-Bake Tiramisu Truffles


Valentine ’s Day Desserts


Valentine ’s Day is just around the corner, so here is a quick recipe for you to try out! Tiramisu truffles are a wonderful blend of Italian biscuits, coffee and chocolate all in one delicious bite. These truffles taste best when served the next day after making it, which allows the Savoiardi (ladyfinger biscuits) to absorb all the flavours and really bring out the true taste of tiramisu.

How to make truffles at home

No-Bake Tiramisu Truffles
(Adapted from here)

Ingredients
24 Savoiardi  / Ladyfinger Biscuits (12 oz or 1 packet)
2 tbsp Sugar
2/3 cup mascarpone cheese, room temperature
1 tbsp instant coffee powder
2-3 tbsp Rum / coffee liquor
2 cups (12 ounces) semi-sweet chocolate
1 tsp instant coffee powder (optional)

Method: 
  • In a food processor, blend Savoiardi (ladyfinger biscuits) until you have fine crumbs. Set aside 2 tablespoons to sprinkle on the truffles later.
  • Add the sugar and 1 tbsp coffee powder and whisk until combined.
  • In to this add the mascarpone cheese and mix until fully incorporated.
  • Add the rum or coffee liquor one tablespoon at a time. You need to get a the dough similar to a soft cookie dough. Transfer the mixture to a container and place in the fridge for 45 minutes to an hour.
  • Line a baking sheet with wax paper or parchment paper. Remove the mixture from the fridge (it should be firmer now). Start to shape the mixture into 36 (1-inch) balls and place them on the prepared baking sheet. Freeze for 10 minutes.
  • Melt the chocolate over a double boiler and stir in the coffee powder (The chocolate should be completely smooth and velvety).
  • Dip a cold tiramisu truffle into the melted chocolate and transfer it back to the baking sheet.
  • Sprinkle the truffle with the crushed lady fingers you set aside earlier. Repeat for the remaining truffles.
  • Place the baking sheet in the fridge for a 5 to 10 minutes for the chocolate to harden. Store tiramisu truffles in an airtight container in the fridge.
  • You can bring them to room temperature before serving if preferred.


No-Bake Tiramisu Truffles Recipe


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Monday, 25 December 2017

Strawberry and White Chocolate Mousse Cake Recipe

May this festive season sparkle and shine, may all of your wishes and dreams come true, and may you feel this happiness all year round. Merry Christmas!

Eggless Mousse Recipe


It is like just yesterday we celebrated Christmas and in just a blink of an eye it’s another Christmas! Hope you all have finalised your Christmas menu and are all set to celebrate with your loved ones… If you are still confused with the menu you can go through my Christmas special here or I have created an album on my Facebook page that you can check out...


Strawberry and White Chocolate Mousse Cake is a very easy to make recipe. I made this first time for my husband’s birthday earlier this year. That time I set it in a cake tin and I also did mirror glazing on top of it. It was an awesome birthday cake for people who prefer something different from the usual.... I am a huge fan of making desserts in individual glasses, so the second time I prepared this, I served it in individual glasses like in the picture. I really loved the way it turned out! Do try this recipe, I am sure you will love this no bake eggless decadent dessert!

White Chocolate Mousse Cake Recipe


Strawberry and White Chocolate Mousse Cake
(Recipe from here)
Prep time
30 mins
Serves: 16
Ingredients:
For the Biscuit Layer:
Crushed Arrowroot / Digestives biscuits - 250gm
Butter - 100gm
For the White chocolate layer:
White Chocolate - 200gm
Cream - 150 ml
Gelatine Powder – 2 tsp
Water - 2 tbsp
For the Strawberry Mousse layer:
Strawberries - 300gm
Sugar - ¼ Cup / 50gm
Gelatine Powder - 2 tsp
Water – 2 tbsp
500ml Cream
Method:
  • Place the biscuits into a food processor and process until smooth. Melt the butter and pour over the crushed biscuits.
  • Mix until well combined and press into the base of a cake tin / or into small individual glasses. Place into the fridge to set.
  • Place the strawberries and sugar into a saucepan and heat over medium heat until the sugar has dissolved and the strawberries have softened. Add the gelatine powder and water and mix until dissolved.
  • Place into a blender and blend until smooth. Leave to cool.
  • Melt the white chocolate and cream together in a saucepan. Add the gelatine and water and mix until dissolved. Leave to cool.
  • Whip the cream and fold half into the white chocolate mixture and half into the strawberry mixture.
  • Spread the white chocolate over the set biscuits and place back into the fridge for 10-15 minutes until starting to set.
  • Pour over the strawberry mousse and place back into the fridge to set completely for 2-3 hours.


how to make Strawberry and White Chocolate Mousse Cake

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Tuesday, 12 December 2017

Pineapple Wine Recipe

How to make Pineapple Wine

How are the Christmas preparations coming along? I hope at least some of you have tried some wine this year. If you are on the lookout for recipes for baking Christmas Cakes & Cookies you can search my older posts.  Today’s recipe for Pineapple Wine is one of the most requested recipes by my readers. The best part of this wine is that you can use every part of the pineapple to make the wine, the skin, the centre core and the flesh, there is no wastage at all. I must warn you that Pineapple wine is considered to be one of the strongest wines, so please be careful while consuming :D :D   


Recipe for Pineapple Wine

Pineapple Wine
Ingredients:
Pineapple - 2 kg (around 2 big pineapples)
Sugar -2 kg
Water - 4 ½ litres
Yeast - 1 tsp
Orange juice from 3 Oranges

Method:
  • Wash the pineapple, cut off the top and bottom of the pineapple and chop them into small pieces including the skin and the centre core.
  • Add sugar and water to the pineapple pieces and give it a nice boil for 5 minutes.
  • When the mixture is lukewarm add yeast and the orange juice from 3 oranges.
  • Mix everything well and transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 21 days stirring daily.
  • After 21 days, strain the mixture through a cheese / muslin cloth in to a clean dry bottle.
  • Keep this again for 21 days untouched. After 21 days strain the wine again, pour it in to clean dry bottles and use.  
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Monday, 4 December 2017

Cinnamon Roll Fudge

Cinnamon Roll Fudge recipe

Christmas is around the corner and I am sure many of you have already started your Christmas preparations…. To ring in the festive spirit I thought of sharing this Cinnamon Roll Fudge recipe…. Cinnamon Roll Fudge has a smooth and creamy texture with the combination of cinnamon and white chocolate swirling around…. If you are looking for some easy to make Christmas gift ideas, this will be a perfect one for you…  Please do check these Fudge & Truffles recipes I have posted earlier for more ideas…. Wishing you all a December filled with Peace, Love & Happiness… Enjoy!  

How to make Cinnamon Roll Fudge


Cinnamon Roll Fudge
(Recipe from here)
Ingredients:
Evaporated Milk - 2/3 cup / 170 gm can (not sweetened condensed milk)
Granulated sugar - 1 1/3 cup
Vanilla Essence - 1 teaspoon
A pinch of salt
Mini Marshmallows - 1 1/2 cups
White chocolate chips - 1 1/2 cup
Cinnamon chips - 1 cup

Method:
  • Melt cinnamon chips in a heat safe bowl on top of a small pot of simmering water. Do not let the hot water touch the bowl. Take the bowl off when cinnamon chips are melted and set aside. (The melted cinnamon chips may have a thick consistency. But when it cools, it will become creamy.)
  • Put marshmallows and white chocolate in a large mixing bowl, set aside.
  • Bring milk, sugar, vanilla, and salt to boil over medium heat. Cook for 4 minutes, stir constantly. Remove from heat.
  • Pour over marshmallows and white chocolate. Stir until all combined and the chocolate chips and marshmallows are melted. (If marshmallows are not melted, you have to heat the mixture in low heat stirring continuously).
  • Pour 1/2 the fudge mixture into a lined 8” X 8” baking dish. Line the pan with parchment paper or aluminium foil, sprayed with cooking spray.
  • Spoon small dollops of 1/2 of the melted cinnamon chips onto the bottom layer of fudge mixture. Continue with the rest of the fudge mixture and finish off with the rest of the melted cinnamon. Glide a knife all the way through the fudge to make swirls.
  • Place in the refrigerator to set up for at least 2 hours or set overnight at room temperature before cutting into pieces.
  • Enjoy!

Cinnamon Fudge recipe

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Wednesday, 11 October 2017

Rambutan Wine

Homemade Rambutan Wine

As usual I am back after a long hiatus ;) ;) If you are a regular reader you would know by now that if I intend to take a short break, it usually drags on for weeks :D
Since Christmas is around the corner, here is a Rambutan wine recipe for you to try. Rambutan is one of my favourite fruits and there are couple of trees in my father’s backyard. When Rambutan is in season, Appa freezes it and keeps it along with passion fruit pulp for me to take it to Kuwait J This is a sweet wine and if you prefer less sweeter wine you may only need to add 750 gms of sugar. Do try this if you get hold of Rambutans and let me know....

Rambutan Wine Recipe


Rambutan Wine
(Recipe adapted from Vanitha)
Ingredients:
Ripe Rambutan - 100 nos
Sugar - 750 gm to 1 kg
Water – 3 litre
Yeast – ½ tsp
Cloves / Grambu – 8 nos
Cinnamon stick / Karuva patta – 1 x 2” piece
Egg white – 1

Method:
  • Using a small paring knife, peel away the outer shell of rambutans and put the flesh with seeds in a big clean sterilized bharani / bottle.
  • Boil sugar & water and add boiled water to the Rambutan and mix well.
  • When the mixture becomes lukewarm add yeast, cloves and cinnamon stick and mix well.
  • Beat an egg white well and add to the above cooled rambutan mix, stir well to combine everything.
  • Tie the bottle with a clean cloth or close with lid little loose.  
  • Stir this mixture every day for 20 days.
  • After 20 days, strain the mixture through a cheese/ muslin cloth in to a clean dry bottle.
  • Keep this again for 7 days untouched. After 7 days strain the wine again, pour it in to clean dry bottles and use. 
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Wednesday, 17 May 2017

Raffaello Pudding



Raffaello Pudding is a wonderful combination of coconut, cream, condensed milk and white chocolate which resembles the taste of the Ferrero Rocher Raffaello Truffles. This is a very rich pudding with a beautiful texture and flavour. No cooking or baking is involved in the making of this pudding, you just need to whip everything and refrigerate to set. Make sure to use desiccated coconut, do not use fresh coconut to make this pudding. I only made half the quantity of the pudding and set in individual serving glasses. If you are setting the pudding as individual servings, as in the picture, you only need to add half table spoon of gelatine.


Raffaello Pudding
(Recipe from Lekshmi Nair)
(20-25 servings)
Ingredients:
Coconut Milk Powder – 200 gm
Fresh Cream – 400 ml (1 ¾ cups)
Whipping Cream – 250 ml (1 cup)
Condensed Milk – 1 tin
Desiccated Coconut – 1 cup
Gelatine – 1 tbsp. (use only half tbsp if setting in individual glasses)
Cold Water – ¼ cup
White Chocolate, grated – 1 ½ cups
Almonds / Badam – ½ cup, grated or finely chopped

Method:
  • Sprinkle gelatine over cold water and let stand for 5-10 minutes.
  • In a mixing bowl whip together coconut milk powder, condensed milk, whipping cream and fresh cream until soft peaks are formed.
  • Melt gelatine, either in microwave for 10 seconds or heat gently stirring well.
  • Pour the melted gelatine to the above pudding mix and whip well until everything is blended.
  • In a small bowl mix together desiccated coconut, grated almonds and 1 cup of grated white chocolate and combine well. Add this mix to the whipped pudding mixture and beat again until everything combined well.
  • Transfer the mix to a pudding dish or individual serving bowls. Decorate with remaining grated white chocolate and allow to set in fridge for 5-6 hours.
  • Serve chilled.



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