Chocolate Covered Strawberries

International Egg less Desserts Special

Chocolate Covered Strawberries

Serves 2

Ingredients:

Fresh Strawberries- 1 Dozen

Dark Chocolate/Semi Sweet Chocolate Chips- 1 Cup

Method:

Wash the Strawberries; Drain & Pat dry on a Paper Towel so that they are completely dry

Keep the Chocolate in a Microwave Safe Bowl & Keep it for 2 Minutes on high till it turns as a Creamy Dip

If not put it back in the Microwave for another 30 Seconds till Done

Dip One Strawberry at a time into the Chocolate Dip in a Circular motion 2 times, Lift & Twist to Coat the Dripping Chocolate back to the Strawberry

Place this Piece on a Tray Layered with Aluminum Foil

Finish Dipping the Rest of the Strawberries & keep them in the Refrigerator for about 30 Minutes to an Hour till the Chocolate Coats on the Strawberries

Tips:

Avoid addition of Milk or using Milk Chocolate for this Recipe

Traditionally a Double Boiler is used to Melt the Chocolate

Variations:

Feel free to share your views & do let us know how this one turned out :)

Sugarfree Mocha & Prune Cheesecake

International Desserts Special 

Sugarfree Mocha & Prune Cheesecake
Serves 3-4

Ingredients:

For Pie Crust:
Biscuits- 100 Grams, Crushed into Crumble consistency
Butter- 100 Grams, Freshly Melted
Whole California Prunes- 100 Grams

For Cheesecake Filling:
Cream Cheese- 250 grams
Sugarfree Natura- 2 Tbsp.
Cornstarch- 10 Grams
Egg- 1
Double Cream- 40 Ml.
Coffee Decoction- 1/2 Tbsp.

Method:
In a Bowl, Mix the Biscuits with Butter
Put this in a Round Cheesecake Tin, press it evenly

For Cheesecake Filling:
In a Bowl, Mix Cheese, Natura & Whip into a Soft Paste
Then add Cornstarch & Mix Continuously
Next add Egg & Gently Mix
Add Cream & Mix Continuously
Add the Coffee Decoction Triple Espresso & Mix Continuously

Layer the Prunes on the Biscuit Crumble
Pour the Filling on top of Prunes
Bake at 160 Degrees C for 35-40 Minutes
Cool, Cut into Wedges & Serve!



Tips:
Condensed Milk like Milkmaid is a substitute for Vegetarians instead of Eggs


Feel free to share your views & do let us know how this one turned out :)

Potato Stuffed Tangy Bun Sandwich (Dabeli)

Indian Vegetarian Snacks Special

Gujarati Cuisine

Potato Stuffed Tangy Bun Sandwich (Dabeli)

Serves 4

Ingredients:

Potatoes- 4, Boiled

Onion- 1, Finely Chopped

Garam Masala- 1-1/2 Tsp.

Degi Mirch- 1 Tbsp.

Chaat Masala-1 Tsp.

Salt-To Taste

Sugar- 1 Tsp.

Water- For the Spice Mix

Olive Pomace Oil-1 Tbsp.

For Lehsun Chutney:

Garlic Cloves- 1 Cup

Degi Mirch- 1 Tbsp.

Lemon Juice- 1/2 No. 

Salt- To Taste

Water-

For Date Tamarind Chutney:

Dry Dates-  Cup

Tamarind (Imli)-

Jaggery-

Red Chilli Powder-

Salt-

Water-

Dabeli Buns-

Nylon Sev-

Pomegranate Seeds-

Method:

Mix the Dry Masalas (Garam Masala, Degi Mirch, Chaat Masala, Salt & Sugar) in Little Water & Keep Aside

Mash the Potatoes with Hands/Potato Masher to a Smooth Mix

Collect the Mixture in the Bowl & Keep Aside

Heat Oil in a Pan

Add the Masalas & Saute till a Boil Comes

Cook the Potatoes in the Masala Mixture & Saute

Remove from Heat & Keep Aside

For Garlic Chutney:

Blend Garlic Cloves, Degi Mirch, Lemon Juice  into a Fine Paste by sprinkling Water if needed

For Date Tamarind Chutney:

Blend Tamarind Puree & Soaked Dates into a Fine Paste

Heat a Non Stick Pan

Add the Date-Tamarind Paste & Stir

Add Jaggery, Red Chilli Powder, Salt & Water

Stir Continuously till the Paste thickens with a Chutney Consistency

Cut the Buns in Half but Leave the Backside Sealed

Spread the Garlic Chutney on one side of the Bun, then Add a layer of Potato Filling the Centre, next Spread a Layer of the Date-Tamarind Chutney on the other side of the Bun 

Add a Dash of Onions, Ribbon Sev, Anar Dana inside the Dabeli Bun  & Serve with Mint Chutney!

Tip:

Mixing Masala in Water helps avoid the Burnt Masalas which may impart Little/No Aroma/Flavours

Variations:

Heat Ghee/Oil, Add all the Dry Masalas to Roast till the Flavours are Released

Keep the Mixture Dry & Use with Potatoes as Needed

Feel free to share your views & do let us know how this one turned out :)

Pasta Carbonara

International Vegetarian Main Course Special

Italian Cuisine

Pasta Carbonara

Serves 2

Ingredients:

Fettuccine Pasta- 200 Grams

Butter- 1 Tbsp.

Fresh Baby Spinach- 10-12 Leaves, Finely Chopped

Onion- 1 No., Finely Chopped

Garlic- 2 Tsp., Finely Chopped

Fresh Cream- 1 Cup

Egg Yolks- 2

Parmesan Cheese- 1/3 Cup, Finely Grated

Sun Kissed Tomatoes- 12-14 No’s, Finely Chopped

Fresh Marjoram- 2 Tbsp., Finely Chopped

Sea Salt- To Season

Black Pepper- To Season, Freshly Cracked

Parmesan Cheese- For Garnish, Extra Finely Grated

Fresh Parsley- 2 Tbsp., Finely Chopped

Method:

In a Non Stick Skillet, Heat Butter on Medium Heat

Add Spinach, Cook till Spinach Wilts (Softens) & Remove Aside

In the Same Pan, Heat Butter

Add Onion, Garlic & Cook till Translucent

Add Tomatoes, Marjoram, Cook for about 5 Minutes, Remove from Heat & Keep Aside

In a Large Saucepan, Cook the Pasta in Boiling Salted Water for 8 to 10 Minutes or until Al Dente

Drain the Pasta, Shake the Excess Water & Put it back into the Pan on Low Flame

In this Pan, Add Fresh Cream, Egg Yolks & Stir on Low Flame

Next Add Parmesan Cheese, Salt & Pepper & Keep Stirring on Low Flame till 2 Minutes

Turn around in the Pan so that the Sauce coats all the Pasta Strands 

Sprinkle Fresh Parsley & Mix Well

Grab the Pasta with the Tongs & Twist the Plate while Plating it

Add the Cooked Baby Spinach & the Onions-Garlic-Tomatoes- Marjoram Mixture

Pour the Extra Sauce on top, Sprinkle Parmesan & Serve Hot!

Tips:

This recipe is an inspiration from one of my Favourite shows, ‘Donna Hay- Fast, Fresh, Simple’!

‘Wilting’ Process is used for Fresh Spinach Leaves here as it needs just some time to Cook so that its color & texture are retained

Can also Add Green Peas, Broccoli, Mushrooms or any other Vegetable of Choice

 

For the Pasta Carbonara, mostly Spaghetti is used but can use Fettuccine, Rigatoni, Bucatini or any thick Pasta

'Al Dente' means Bringing the Pasta to a Firm Yet Cooked state while Boiling, so the Fettuccine in this Recipe should not be too Cooked  nor too Hard

In this Recipe, the Fresh Cream is also called Single Cream with Pouring consistency

Turn around the Sauce & Pasta together gently so that a Velvety Texture forms, so a Set Texture should be avoided

‘Pasta Twirl’ is an interesting technique used to serve the Pasta by increasing its Height & giving it a Pyramid Shape on the Plate through violently shaking it!

Feel free to share your views & do let us know how this one turned out :)

Aavin Unlimited Ice Cream Parlour @ Chennai

Aavin Unlimited Ice Cream Parlour @ Chennai


One of the Popular Ice Cream Cakes- Half Cassata Roll

Slice of the Cassata Roll

Originally a Sicilian Dessert, Cassata is a Brick shaped Ice Cream with layers of different Flavours of Ice Creams on a Liqueur soaked Sponge Cake

The Indian version of Aavin is little different as the Cassatta has a Base of Sponge Cake with layers of Ice Cream, Vanilla Ice Cream, Strawberry Ice Cream, Fruit Flavoured Coffee Ice Cream, covered with a Layer of Cream & Mixed Nuts

This Cassata Ice Cream can be prepared at home as it can be easily put together about 2 to 3 days in advance and kept Frozen for a Great Evening Dessert!

Feel free to share your views & do let us know of Quality Bakeries/Cafe/Restaurants in your area :)