Ice cream Bhapa Doi

Aahaaram is one of my absolute favourite food blogs. My wonderful friend Aruna is the talented chef behind this vegetarian marvel. I was extremely ecstatic when she offered to do a guest post for me. I look up to her as a senior food writer and sister. She inspires me with every one of her recipes and I am always learning from her.

Thanks Aruna for Aahaaram…We love you!

Over to my dear friend Aruna Panangipally for a sweet ice cold delight…

It my greatest pleasure that I am able to do this super simple yet super delicious guest post for Dimple. Dimple was one of my earliest blogging friends and one with a 1000-watt smile that can light up the whole world. I love Dimple’s recipes because they are infused with same joie de vivre, and are so simple yet so flavourful. 

Dimple always had nothing but kind and encouraging words for me. When I asked her to do a guest post for me, she agreed readily and came up with this delicious Sweet Corn and Spinach Curry‏ and I have only just got around to doing this post for her.

Of the choices I gave her, Dimple chose Bhapa Doi, a dessert that looks deceptively plain but is chockablock of tastes. This Bengali dessert is nothing but Sweet Steamed Yogurt that is oh-so-creamy and just the right kind of sweet; not overpowering yet has a lovely lingering after taste. 

What I love best is the fact that it gets done super fast (though one has to wait for it to chill, sigh!) and is simply super delicious.

Truth be told, I am loathe to share Bhapa Doi with anyone. 🙂

So without much ado, here you go:

Serves: 4 (If you want to share :-))
Cooking Time: 30 Mins
Chilling Time: 4 hours
Ingredients
Sweetened Condensed Milk – 400 gms
Thick Yogurt – 250 ml
Milk – 250 ml
Method
Blend together the condensed milk, yogurt, and milk.
Pour into a steel vessel.
Cover well with a foil or a heavy lid. Anything that will prevent water from entering the vessel.
Steam in a pressure cooker without the weight for 15 minutes. 
Let the cooker cool completely to room temperature.
Chill the Bhapa Doi for 3 to 4 hours.
Enjoy!

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Caramel Pear Upside Down Cake Flan

Good Morning! I thought it was time for another new cake recipe from Shivaay Delights! I wanted to treat ourselves as we have been really good with our new healthy found diet. I still used a low fat butter spread which was lovely in this!
So apart from the sugar that I also reduced, the recipe is not extremely fattening!

I love upside down cakes and prefer making the caramel topping in the oven! Saves on washing lol! And the whole house is set off with the brown sugary sweet aroma, followed by the scent of juicy pears being permeated by this buttery caramel!

I wanted to achieve not a sponge cake risen base but more a sponge flan base. By beating the eggs and butter together really achieved this. A very velvety texture on the tongue with sweetness and a little sharpness from the pear provides us with a great combination! My little one thought that the caramel topping was chocolate and it went down even faster! Lol!

Have a wonderful day! Enjoy…what are you cooking today?
Much love D x

INGREDIENTS

For the caramel and topping
3 heaped tbsp dark muscavado sugar
2 tbsp unsalted butter
3-4 small pears, peeled, cored & thinly sliced

For the cake base
200g self raising flour
¼ tsp baking powder
½ tsp ground cinnamon
½ tsp mixed spice
¼ tsp salt
1 tsp vanilla extract
40g light brown sugar
40g caster sugar
2 large eggs
100g butter/low fat butter spread

METHOD

• Preheat oven to 180°c/350°f. Put the unsalted butter and 3 tablespoons of muscavado sugar in a greased cake tin

• Place in the oven for 8-10 minutes until the sugar has started to melt into the butter. You may need to add a tablespoon of water to the caramel and stir

• Carefully arrange the thin pear slices onto the caramel and set aside

• Whilst the caramel is cooking in the oven. Beat together the butter and eggs together until combined

• Throw in all the dry ingredients plus the milk and vanilla extract, mix well. The batter should be of a drop like consistency, if not then add a little more milk

• Pour in the batter over the pear and caramel, with a spatula level out

• Place in the oven for 35-45 minutes until a skewer comes out clean when poked into the cake

• Leave the cake to rest in the tin for 10 minutes. Slowly invert cake out onto a large dish

Serve warm with a little vanilla ice cream

The Chocolate French Cake…

Yesterday we went to my sister in law Sushila’s house and she had made a lovely Thai curry with rice for lunch and an immensely sumptuous chocolate cake for dessert! As I walked into the kitchen, initially I thought I saw a chocolate sponge cake but how wrong could I have been!

When the time came to have dessert, I was profoundly surprised that the chocolate sponge was indeed the most moist, rich , sweet and velvety textured almost chocolate mousse like cake. It was partnered with some sweetened fresh whipped cream. Just in having a spoonful of this cake…I was in absolute heaven.

I just had to have the recipe for myself and for all of you too…don’t say I never think of you all 😉

Thanks so much Sushila…We had a wonderful time and the cake you made will stay with us forever!!!

Thanks M…For taking the great pictures!

So here it is The French Chocolate Cake…by Martha Day

INGREDIENTS

150g caster sugar
275g plain chocolate chopped
175g unsalted butter, cut into pieces
2 tsp vanilla essence
5 eggs separated
40g plain flour sifted
Pinch of salt
Icing sugar for dusting

METHOD

Preheat the oven to 160°c. Grease a 24cm springform cake tin, sprinkle with a little sugar and tap out the excess

Place the chocolate, butter and sugar in a saucepan, cook over a low heat until melted. Remove from the heat, stir in the vanilla essence and leave to cool slightly

Beat the egg yolks, one at a time, into the chocolate mixture, then stir in the flour

Beat the egg whites with the salt until soft peaks form. Beat one third of the egg whites into the chocolate mixture, then fold in the rest

Pour into the the tin. Bake the cake for 35 to 45 minutes, until well risen and the top springs back when touched lightly. Transfer to a cooling rack. Remove the sides of the tin. Once cool, remove the tin base, dust with icing sugar, slice and serve with soft whipped cream or a scoop of vanilla ice cream

Dairy-Free Coconut Gelato

Melissa’s absolutely incredible coconut gelato looks crazy gooooood! I can’t wait to try this. My mouth is watering just by looking at the amazing pictures!
Awesome work honey!
Thanks for sharing x

Much love, D x

Smells Like Brownies

If you’ve been hanging around here for a while, you might know that my mom has a lot of food intolerances. We don’t get to share as many meals as I would like now that we live in different cities, but I am always looking for recipes and treats to share with her!

Ice cream has been kind of a doozy. When I was in high school, my mom and I used to have “Girls Weekend” regularly—basically two days packed full of shopping, Taco Bell (don’t judge me), chick flicks, and enormous amounts of ice cream. We still talk about doing that, but there are so many roadblocks! I have a toddler; she can’t eat ice cream. The capstone of the whole weekend, staying up late and eating ice cream until we make ourselves sick, has taken on a whole new meaning for her.

I know there are tons of…

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