Strawberry cheesecake

This is the best and easy No Bake strawberry  cheesecake. I have always made the ready mix cheesecake.But this time thought of doing it from scratch  and believe me it's the most easiest desserts. It's creamy, rich cheesecake is infused with sweet Oreo crumbs, cream cheese & topped with a strawberries and cool whip for decor. Paradise is only a bite away.

Ingredients

Crust

2 cups Oreo crumbs crushed

1/4 cup butter

2 tbsp sprinkles (optional for decor)

Cheesecake

24 oz (three 8-oz packages) cream cheese, room temperature

1/2 cup sugar

1 tsp vanilla essence

1/2 cup strawberry Nesquik powder mix (or similar strawberry milk powder)

1 tbsp milk

8 oz cool whip (or homemade whipped cream)

additional Cool Whip for topping

sprinkles for topping

Instructions

1. Combine Oreo crumbs, melted butter .

2. Press into the bottom and halfway up the sides of a 9 inch spring form pan. Set in refrigerator to firm.

3. Mix cream cheese, sugar, vanilla, strawberry Nesquik mix and milk together in a large bowl until smooth and well combined.

4. Gently stir in Cool Whip .

5. Pour filling into crust and smooth the top.

6. Refrigerate for about 5 hours or until firm.

7. Once firm, remove cheesecake from spring form pan and decorate with additional Cool Whip and sprinkles.

8. Store in refrigerator until ready to serve.

9. Decorate with some cool whip and strawberries.

Variation : You can substitute Oat and Graham crackers mix instead of Oreo crumbs if you want less sweet. 

Yes I said that....it will be delicious.(trust me).Let me know when you try the variation and please do share your pics and tips.

Tiramisu

I have always wanted to make a Tiramisu. But I felt that it was something beyond my reach as I thought it's impossible to make such a delicious Italian dessert. Finally after  a lot of research and watching multiple videos I decided its time now. This is one of the creamiest cakes I have ever tasted and it has become my all time Fav. The flavors in it are so subtle it will keep you wanting for more & more!!!! Best part is it can be made in no-time!!!

Ingredients :
Cream Cheese – 8 oz box at room temp
Sugar – 3 Tbsp
Custard powder - 2 tbsp
Milk - 150 ml
Strong Coffee – 1 cup (or as needed)
Whipped Cream – 1 1/2 cups (See recipe below) or (1 1/2 cups of Cool Whip) may be used as an instant alternative
Lady Fingers – 1 package (Alternative: Use a basic cake & cut in to 1''thick and 5" long pieces )see pic below.
Cocoa Powder & Powdered Sugar – for garnishing.
Vanilla Essence - few drops

How to make Whipped Cream :  Makes about 2 cups
Ingredients:
2 tbsp sugar
1 cup heavy whipping cream
Directions :
Whip Heavy Whipping Cream and 1 Tbsp Sugar in a bowl over ice until fluffy. Whisk just until the cream reaches stiff peaks.           Tip: Make sure the cream is very cold. This will help the cream whip quickly and will increase its volume.

Method for Tiramisu:
1. In a large mixing bowl, mix softened Cream Cheese with 3 Tbsp of sugar until sugar is completely dissolved.
2. In a separate bowl make thick Custard mixture & keep it aside.
3. Mix the custard mixture into the cream cheese & add a few drops of vanilla essence  and stir well.
4. Add 2-3 Tbsp of the coffee liquid in the mixture and mix well.
5. Fold Whipped Cream into cream cheese & custard mixture until well incorporated.
6. Dip each Lady Finger into the coffee for just 2 seconds on each side and place into square or rectangle tray until the bottom is completely covered.
7. Spread 1/2 of the cream cheese filling evenly on top of the fingers and dust cocoa powder over the filling.
8. Repeat another layer of coffee dipped lady fingers.
9.Top with remaining filling and sprinkle cocoa powder on top  to form a coating.
10. Chill overnight or at least for 8 hrs.
11 Garnish with a light dusting of powdered sugar.

Carrot Halwa / Gajar ka Halwa

Ingredients:

2 cup grated carrots/gajar

½ cup milk

5 to 6 tbsp sugar

2 cups milk 

1 to 2 tbsp Ghee

½ tsp cardamom powder

2 tbsp almond, pistachios or cashew slices.

Instructions:

Add ghee in a microwave safe bowl and melt it.  Add the grated carrots and microwave on high power for 2 and a half minutes. Add milk, sugar, cardamom powder and  microwave for 8 minutes on high power. Allow a standing time of 5 minutes. Garnish carrot halwa with slices of almond, pista and cashew nuts. You can either serve carrot halwa hot or cold.

Eggless Sponge Cake

My mom used to make cakes all the time on occasions like birthdays, anniversary or any parties. Well I should say sometimes no reason to make a delicious cake :). And I am continuing her tradition & making for my Family.

Ingredients:

Maida /All purpose flour - 11/2 cups
Melted Butter/ghee  - 100 gms
Milk -  120 ml
Vanilla Essence or pineapple essence - 2 tsp
Sweetened Condensed Milk - 1 tin
Baking Powder - 2 tsp
Baking Soda - 1 tsp
11/2 tsp ground flax seed powder  soaked in 2 tbsp water (make it frothy like consistency) .

Method:

1. Preheat the oven at 350 *F
2. Sieve the flour, baking powder and baking soda and keep it aside (dry ingredients)
3. Take the melted butter in a bowl and whisk it very well till it is creamy and frothy.
4. Add vanilla essence, condensed milk  and beat it till it is creamy and fluffy. Add the flax seed mixture and whisk well with a beater.
5. Add the dry ingredients(maida, baking soda, baking powder) little by little and keep mixing it well.
   Add  milk and mix well.
6. Beat it for 5 mins till it is in a smooth flowing consistency.
7. Grease the baking dish with butter and dust it with little flour. Pour the batter into the pan.

8. Bake it in the oven at 350*F for 35 mins or until it is cooked. To check if it is cooked put a toothpick in the center of the cake if it comes out clean , it means it is done.
9. Cool it on the cooling rack for 5 mins and Remove the cake from the baking tray to cool completely.

Grilled Nectarines

Ingredients

6 nectarines, halved and pitted
Vegetable oil
Blue cheese
Honey
Coarsely ground black pepper

Method:

Heat grill. Brush cut side of nectarine with oil and place on the grill, cut-side down. Grill until caramelized. Turnover and grill for 1 to 2 minutes until almost soft. Place nectarines on a platter, cut-side up and place a dollop of cheese in the center of each nectarine, drizzle with honey and ground fresh pepper over the top.

Red Velvet Cupcake

Ingredients: 

1 cup soy milk

1tsp apple cider vinegar

1¾ cup all-purpose flour

1 cup sugar

2 tbsp cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup vegetable oil

1 ounce red food coloring

1 tsp vanilla extract

Method:
Add vinegar to soy milk, and set aside to curdle.
Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.
Pour liquid ingredients into the dry ingredients, and mix.
Fill cupcake liners ¾ full.
Bake in a preheated 350° oven for 20 minutes or until done.

Chocolate Covered Strawberries

1 cup semi-sweet chocolate chips 
1tsp margarine
approximately 10 strawberries

Method:
Rinse strawberries and dry completely.
Melt chocolate in a double boiler, stirring occasionally, until smooth. In the double boiler make sure the upper
bowl doesn't touch the water below.  Remove from heat once it is melted. 
Push a toothpick into the stem end of the strawberries. Dip strawberries into the melted chocolate. Place it on a
wax paper to dry. Allow to set.
Once it is set, melt white chocolate and drizzle over the dipped strawberries.
Allow to set and serve. 
Tip: dont chill in refridgerator

Whole Wheat Banana Bread

Ingredients:
1/2 cup  butter
3/4 cup white sugar
1 1/2 cups whole wheat flour
1 tsp baking soda
1tsp baking powder
1 tsp salt
3 very ripe mashed bananas
2 tsp vanilla essence
½ cup milk
Chopped  walnuts (optional)
Method:
Preheat oven to 350 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)
In a large bowl, cream the butter and sugar and add vanilla essence.
Sift in the flour, baking soda, baking powder and salt.
Blend in the mashed bananas. Stir in the chopped walnuts.
Add extra milk if the batter is too thick.
Pour batter into the greased loaf pan.
Bake in preheated oven for 60 minutes, or until the toothpick comes out clean.

Moong dal halwa

Ingredients:

1/2 cup split yellow Moong dal, washed

1/2 cup unsalted butter or ghee

1/2 cup sugar

1/8 tsp elaichi powder (cardamom)

Pinch of saffron

2 cups of water

3 tbsp of sliced almonds for garnish

Method

• Wash moong dal & soak in 2 cups of water for 3 hours.
• Drain the water and grind dal into a thick paste, adding just enough water as needed to blend. It should be a little grainy (not too fine paste).
• In a microwave bowl add moong dal paste and melted butter.
• Cook the dal for every 2mins in the microwave & keep stirring it after every 1 min. Use spatula to gently press the paste, then fold the paste over and press again to make sure there are no lumps.
• Repeat this process several times until the texture is nice brown in color.  This will take approximately 18 minutes, the butter will start to separate & will give a nice aroma.
• Boil water and sugar in a pan over medium heat, for 3-4 minutes, add elaichi powder, saffron and keep aside.
• Once the dal is golden brown color add the hot syrup slowly & keep stirring. Make sure the syrup is hot. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
• Garnish with almonds. Serve hot.                                                                                                          
• Tip: Make sure the dal is golden brown in color before adding the sugar syrup. Once the syrup is added the color won’t change much. Add extra sugar if needed for you taste.

Vegan Chocolate chip cookies

Any vegetarians who are missing those classic homemade chocolate chip cookies, well now you can indulge without the need for the dairy, eggs, white sugar, or even refined flour if you choose. These cookies can even be made whole wheat pastry flour. One other bonus: these are super-easy to make! I am so happy I found this recipe and tried it.

Ingredients:
1 cup unbleached all-purpose flour
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 cup unrefined sugar(powdered)
1⁄4 tsp salt
1⁄3 cup maple syrup
1 – 1 1⁄2 tsp vanilla extract
1⁄4 cup canola oil (a little generous)
1⁄3 cup chocolate chips
Method:

·        Preheat oven to 350°.

·        In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined.

·        In a separate bowl, combine the maple syrup & vanilla extract, and then stir in the oil until well combined.

·        Add the chocolate chips to the dry mixture and stir.

·        Add the wet mixture to the dry mixture and mix well. (Do not over-mix).

·        Take 1tsp spoonfuls of the batter and make balls and flatten & place on the baking tray.

·         Bake for 11 minutes, or until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute, then transfer to a cooling rack.

Makes 9-12 large to average sized cookies
Note: Unbleached all-purpose flour produces a more classic cookie taste and texture, but you can use whole-wheat pastry flour and still get a delicious cookie.

Vegan Carrot Cake

Ingredients:
• 1 medium ripe banana mashed
• 1/3 cup vegetable oil
• 2/3 cup white sugar
• 1tsp vanilla extract
• 1 ¼ cup all-purpose flour
• ½ tsp baking soda
• 1tbsp baking powder
• ½ tsp salt
• 1/4 tsp ground cinnamon
• 1 ½ cups grated carrots or 2 medium carrots
• ½ cup chopped walnuts
• ½ cup raisins (optional)

Directions
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or a loaf pan.
• In a large bowl mix oil, white sugar and vanilla essence and mashed bananas. Stir in carrots.
• Mix flour, baking soda, baking powder, salt and cinnamon in a separate bowl. Fold in pecans. Add this to the above mixture.
• Pour into the greased pan.
• Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

• Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Mysore pak

Ingredients:
1 cup gram flour(besan)
1 cup sugar
½ cup water 1 cup ghee
1/2 tsp cardamom powder(optional)
Method:
1. Heat one tsp ghee and add it to the gram flour and mix well. Make sure there are no lumps.

2. Grease a flat plate with ghee or oil before you start making the recipe.
3. In a separate pan fry the flour mixture on medium heat. Keep stirring the flour continuously B’coz the flour might get burnt easily.
4. In another bowl mix the water and sugar and bring it to a boil to make water syrup.
5. Once the flour mixture is slightly brownish in color, add this mixture to the water syrup. And keep stirring it.

6. Now add ghee slowly to the above mixture and keep whisking it continuously. If you stop mixing for a min, you will see the mixture has lots of air in it and when you start mixing again, the air goes off.

7. When the mixture starts leaving the edges of the pan and looks a bit dry, and the ghee starts to separate add cardamom.
8. NOTE: YOU WILL SEE A SLIGHT KIND OF NETTED EFFECT TO THE MYSORE PAK .That means it has come out really well.
9. Once you see the netted effect pour it into the greased plate and flatten immediately.

10. Cut the Mysore Pak in to square shapes once they are ¾ set.
11. Keep it in an air tight container.
My son trying to grab the Mysore pak not for eating....

PINEAPPLE ORANGE SORBET

INGREDIENTS: 8 Servings
•1/2 cup water
•1/2 cup granulated sugar
•1 cups orange juice
•1 tablespoon lemon juice
•2 cups pineapple Juice or Canned Pineapple with juice
•2 teaspoons freshly grated orange zest
DIRECTIONS
1. In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
2. Puree pineapple until smooth. Seive the juice until smooth.
3. Transfer to a metal bowl, and stir in lemon juice, orange juice,pineapple juice and orange zest.
4. Freeze until slightly firm, but not frozen.
5. Process mixture again in the food processor or beat with an electric mixer until smooth.
6. Transfer to a freezer container or a tupper ware and freeze until firm, about 2 hours.

Misri Roti

“Misri Roti” the name itself sounds so delicious. This is the first recipe I learnt from my aunt. One of the easiest recipes I have ever made. It is a very yummy treat for everyone during any season and can be made in just a few mins time.

Making time: 20 mins
Makes: 25 pieces

Ingredients:
1 cup plain flour (Maida)
1 cup sugar granulated or confectionary sugar
1/2 cup melted ghee (clarified butter)
1/2 tsp cardamom powder
Mix of chopped almonds and pistachios
Pinch of Saffron

Method:
1. Pre-heat the oven at 350*F
2. Mix sugar, cardamom and melted ghee together well to get a smooth consistency.
3. Add flour to the above mixture to make nice dough.
4. Spray some nonstick spray on the baking sheet.
5. Pat and shape into flat 1/2" thick in height and sprinkle some chopped almonds and pistachios. Also, sprinkle some saffron on it.
6. Cut into desired shapes with a cookie cutter or just spread the dough flat on a baking tray and Bake for 15 mins or till it is light golden brown in color.
7. Later cut square shapes when it is a little hot.
8. Serve it cool or hot.

Malpua

Ingredients:
1-1/2 cups wheat flour
4 tbsp yogurt or curd
3 cup water
4 cup sugar
A pinch of saffron
Almonds
Pistachios

Cooking Instructions:
Syrup: Mix water and sugar in the pan and boil till it gets thicker. Add saffron to it. Check by dipping a spoon in it. It should not be too thick or thin. Keep the syrup aside.
Malpua :
1. Mix flour, yogurt and 4-8 tablespoon of water. Mixture should wrap on the spoon but it should not stick (Like Dosa Batter). Use more water if needed.
2. Heat oil in a pan. Pan should be less then half full by oil. Heat the oil on medium high.
3. When it’s quite hot, drop large ladlefuls into the oil to form circles.

4. Typically the dough will sink and line the bottom of the pan and rise up in the shape of a disc. If it sticks to the pan and doesn’t spread add a little more water or if spreads out very thin add a little more flour.
5. Fry it from both side till its golden brown and crisp. While pouring the mix keep the gas on medium high heat and reduce it while frying to make it crisp.
6. Drain and pat off the oil. Soak in sugar syrup for 2 mins.
7. Sprinkle some pistachios and almonds chopped and serve hot.

BANANA BREAD

Ingredients:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 1/3 cup yoghurt
• 1/3 cup oil
• 2 1/3 cups mashed overripe bananas
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in yoghurt, oil and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Black Forest Cake

Ingredients for Cake:

1 tin condensed milkmaid

280 grams Maida (all purpose flour)

2tbsp Cocoa powder or drinking chocolate

1 cup sugar

1tsp Baking powder

2tsp Baking Soda

120 ml melted butter

100ml Milk

Chocolate essence 1tsp

Diet Coke if needed instead of water

Preparation:

1. Pre heat the oven for 350 degrees F (175 degrees C)and grease the baking pan with cooking spray and spread some flour over it

2. Sieve the Maida (all purpose flour), baking powder, baking soda, sugar, cocoa powder and keep aside.

3. Beat the condensed milk using a hand beater for a while and later add the essence.

4. Add the above dry ingredients little by little alternating it with milk and melted butter to the condensed milk batter. If required add some diet coke instead of water to get the smooth flowing consistency.

5. Put the batter in the baking dish and bake till the tooth pick comes out soft like crumbs. It takes approximately 35mins to bake. Allow to cool.

Ingredients for Icing:

1/2 tin canned cherries and syrup

1 cup fresh whipped cream

3 tbsp powdered sugar

4 tbsp grated dark or plain chocolate

1/2 tsp vanilla essence

To make whipped cream icing:

1. Beat the cream over a tray of ice cubes with a hand beater. Do not overbeat. It should form soft peaks. Add in the sugar and essence. Mix gently. Put some icing in the icing bag for final decorations and leave the rest in the bowl. Keep both in the refrigerator.

2. Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10 minutes.

3. Spread the cream icing on lower half of the cake. Transfer to a cake plate. Place the cherries on the cream. Save a few for topping decorations.

Place the other half of the cake on top of the lower layer. Spread a little more icing on top and decorate the top edges and bottom edges with the icing nozzles. Spread the chocolate flakes all over and decorate it with cherries.

Tips:

1. You can also grate the chocolate bar using a peeler for a very different stylish curly look.

2. Instead of cooking sprays baking sprays are available in the market with just a touch of baker's flour for a convenient one-step spray that lets baked goods slide right out of the pan.

Badam(Almond) Katli

Badam Katli is one of the richest sweets of NorthIndia usually made in all weddings. It is one of the delicious and easiest sweets to make. I had learnt this recipe from my grandmother and tried it for the first time and it came out really awesome.
Ingredients-:

• 500 gm Almonds (soaked overnight or soak in hot water )
• 450 gm Sugar, powdered
• Few tbsps Milk
• Silver foil

Method-:

• Soak the almonds in hot water for an hour.
• Drain and change water from almonds.
• Peel the skin of the almonds. Wash once more with cold water.
• Grind to a fine paste using as little milk as possible.
• In a heavy large skillet mix almond paste and powdered sugar.
• Cook, stirring constantly, using a large handled spoon or spatula on a medium flame.
• Take care of splattering in initial stages.
• Also, do not stop stirring because the mixture may get burnt or stick to bottom of skillet which will spoil the taste.
• When a soft ball is formed, which means it will leave the sides of the skillet, take off from fire.
• Grease a clean work surface and a wooden rolling pin with melted ghee.
• Roll quickly while still warm to 1/5" thickness in a proper square shape.
• Apply silver foil and press lightly with foil paper or cotton.
• Mark out long diamond shapes with a sharp knife.
• When almost cool remove carefully with a sharp edged wide spatula.
• Store in layers between sheets of butter paper.