Kiwi Yogurt Whip#AlphabetChallenge

There are times when I have a mild sweet craving, but, you want to have something that's healthy and not sugary. Then this fresh fruit kiwi whip is a great thick dessert which is not very sweet, yet packed with fresh fruit, and satisfying - perfect to satisfy that sweet tooth craving.

Ingredients
1 Cup Fresh Yogurt
1 Kiwi - washed & peeled
1 Banana - peeled

Method

Cube the peeled Kiwi and chop the banana.
Place with yogurt in a blender. Give it a good whiz. The fruit should be pureed and blended into the yogurt.
Pour into glasses or bowls, and pop into the freezer for a couple of minutes.

Remove from the freezer and serve chilled.
Enjoy!!
Labels: Glass Verrines, Juices, Healthy, Alphabet Challenge Kiwi, Banana

Let's take a look at the recipes being shared today with Alphabet "Y" 

Jolene’s Recipe Journal: Gingerbread Cinnamon Rolls 

Food Lust People Love: Yemma Aouïcha – Eggplant with Chickpeas 

Karen’s Kitchen Stories: Japanese Milk Bread with Yudane (Shokupan) 

Culinary Cam: Garlicky Yogurt Topped with Çılbır, Turkish Poached Eggs 

Blogghetti: Fresh Fruit Yogurt Parfaits  

Sneha’s Recipe: Kiwi Yogurt Whip 

A Day in the Life on the Farm: Tzatziki 

Mayuri’s Jikoni: Thandai Baked Yogurt 

A Messy Kitchen: Yuzu Pie 

Magical Ingredients: Yuca Paratha 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Jalapeño Yellow Cornmeal Brown Sugar Cookies

Mahalabia#SundayFunday

Mahalabia, also known as Mahalabi or Muhellabia , is a Middle Eastern dessert / pudding / custard made with milk, sweetened and flavored with rose or orange blossom water. Delcious and you will love it and takes just 10 minutes from start to finish. So easy and quick. While the dessert is called Muhallebi in Turkey and Iraq, the Egyptian variant is called Mahalabia.

Serves Two 
Ingredients
250 ML Full Cream Milk
50 Grams Sugar
2 Tablespoon Water
1 Tablespoon Level Corn Flour
100 ML Fresh Cream
1 Tablespoon Level Rose Water
Pistachios for garnishing as required

Method

Combine milk and sugar together in a saucepan; bring to a boil, let it boil till sugar dissolves.
Mix water and corn flour together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of a thick pudding, for 2 -3 minutes, add the rose water and give it a quick stir.. Remove saucepan from heat and add the fresh cream mix it well and keep stirring it till it cools / comes to room temperature or else a scum will form on the top. Pour into into two pudding glasses garnish with silvered pistachios. Refrigerate the pudding to chill. 

Serve this pudding chilled. Yum and delicious. 
Labels: Sweets & Desserts, Pudding, No Bake Desserts, Milk, Corn Flour, Fresh Cream, Middle Eastern, Glass Verrines, Vegetarian, Egypt  

We are sharing Egyptian recipes for this week's Sunday Funday.

• Culinary Cam: Hawawshi and Other Egyptian-Inspired Dishes 
• Amy’s Cooking Adventures: Egyptian Borek (Cheese Filled Hand Pies) 
• Palatable Pastime: Baked Chicken with Baharat 
• A Day in the Life on the Farm: Salata Baladi 
• Sneha’s Recipe: Mahalabia
• Karen's Kitchen Stories: Egyptian Sweet Rolls
• Pandemonium Noshery: Molokhia
• Mayuri's Jikoni: Egyptian Cookies

Instant Noodles Shots#Foodieextravaganza

This makes a delicious party pleasers, especially for a kid's party. Kid's will really love these party shots. These shots are not spicy, but, creamy and delicious. Made these with instant noodles

Ingredients

For The  White Sauce 
2 Tablespoons Butter
1½ Tablespoons All Purpose Flour
250 Ml Milk
2 Tablespoons Red & Green Capsicum chopped
2 Tablespoons Green capsicum chopped
2 Tablespoons Sweet Corn
1 Medium Onion chopped
½ Teaspoon Fresh Oregano leaves
½ Teaspoon Fresh Thyme
½ Teaspoon Fresh Basil - finely chopped
½ Teaspoon Wild Garlic Green - finely chopped
½ Teaspoon Black pepper powder
Salt to taste
Mix of Grated Mozzarella and Cheddar cheese - as require

For Instant Noodles
500 Ml Water
2 Packet Instant noodles -70 Grams each
2 - 3 Tablespoons Pasta Sauce
1 Tablespoon Chopped Oregano, Thyme & Basil as required
A Sprinkle of Red Chili flakes
For Garnishing
2 Tablespoons Yellow Capsicum
Basil Leaves
Method 
For The White Sauce

Add all the ingredients and seasoning in a sauce pan and whisk till the sauce starts thicken, add cheese and cook till the sauce thicken but is of a slightly pouring consistency. Switch off the flame, then add the onion, corn, green and red capsicums and the herbs a mix well. Keep aside.
For The Instant Noodles

In a large pan add water and bring it to a rolling boil, add in the instant noodles and the noodle masala that you get along with the pack, cook till the water evaporates on high flame. Now add in the herbs, chili flakes mix well. If you want a this stage you can add in the pasta sauce. But I preferred to give a layer on top.
To Assemble

Take shot glasses pour 2 tablespoons white sauce, then a layer of instant noodles (1 tablespoon heaped)

repeat the layers according to the height of the glass ( do not fill up to the brim it should be 3/4th only filled)

After the last layer of noodles , spread the pasta sauce

then top it with a layer of white sauce. garnish with yellow capsicums, basil leaves and a sprinkle of cheese.

Serve this warm. 

Enjoy!!
Labels: Foodie Extravaganza Party, Instant Noodles, Pasta & Noodles, Pasta sauce, Kids delight, Shot Glass, Glass Verrines, Vegetarian   

• Baked Mostaccioli by Palatable Pastime
• Blue Evolution Penne + Farming the Ocean by Culinary Adventures with Camilla
• Casunziei All'Ampezzana (Beet Filled Pasta with Poppy Seeds) by Tara's Multicultural Table
• Chinese Pickled Mustard and Noodle Soup by Pandemonium Noshery
• Grain-Free Garbanzo Beans Pasta and Paneer Soup by Magical Ingredients
• Instant Noodles Shots by Sneha's Recipe
• Karen’s Lasagna Bolognese by A Day in the Life on the Farm
• Meatball, Spinach and Tortellini al Brodo by Food Lust People Love
• One Pot Lasagne Soup by Our Good Life

Mango Pudding - A No Bake Dessert#SundayFunday

I love mangoes and enjoy eating them they are so good. Using them to make any dessert or cake feels like as though you’re punishing them if you try to make something out of it. But any way my hubby wants a sweet dish after every meal. If no sweet dish,then,  he will have chocolates. Since mangoes are in season  kuch meetha bhi bana chhaye. 

So here is a refreshing and cool Mango Pudding...you will love it.

Makes around 8 - 10 shot glasses/glass verrines
Ingredients

For the Mango Pudding 

80 Ml Milk 

½ Teaspoon Gelatin
1 Tablespoon Water 

2 Tablespoon Level Sugar 

100 Ml Fresh Cream 

1 Teaspoon Sugar 

½ Cup Mango Puree 

For the Milk Pudding 

150 Ml Milk 

1 Teaspoon Level Gelatin
1 Tablespoon Water 

2 Tablespoons Heaped Condensed  Milk 

For the Mango Sauce 

1 Cup Mango Puree 

40 Ml Water  

½ Teaspoon Gelatin  

Method
First - Make the Mango Pudding 

Soak the gelatin in water for 5 minutes to bloom. Heat the milk till hot, do not bring the milk to a boil, add the soaked gelatin to the milk, keep stirring till the gelatin dissolves, take off the flame and add sugar and keep stirring till sugar melts. Strain this mix.

In a another bowl add sugar and cream and whisk till it form soft peaks add the mango puree and mix well. Now add the gelatin mix to the pudding and mix well. 

Pour it on to the serving bowl or glass and tap to remove any bubbles keep it to set in the refrigerator.

Second - Make the Milk Pudding 

In a tablespoon of water add the gelatin , set it aside for 5 minutes to bloom. Heat the milk till hot, do not bring the milk to a boil, add the soaked gelatin to the milk, keep stirring till the gelatin dissolves, take off the flame and add the condensed milk and stir. 

Strain this mix, then pour this over the chilled / set mango pudding layer and refrigerate till this sets.

The Top Layer - Mango Sauce

In a sauce pan add the water and the gelatin and it aside for 5 minutes to bloom . Heat the water and gelatin till it melts do not bring this to a boil. 

Let it cool for 3 to 4 minutes then add mango puree and mix it well, then pour this over the pudding and swirl it till the edges. Refrigerate.

Serve this chilled, garnish it mango pieces or blueberries.
This is a perfect summer dessert! It's so refreshing and cool.
I used shot glasses/glass verrines to make these, but, you can use one big serving bowl to set this pudding.

Labels : Shot Glass, Glass Verrines, Sweets & Desserts, Mango Sauce, Mango, Party pleasers, Kids delight, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.
Sunday Funday: " No Bake Desserts".

• Carlota de Limón from Food Lust People Love
• Drumstick Dessert from Palatable Pastime
• Oreo Icebox Cake from Amy's Cooking Adventures
• Mango Pudding - A No Bake Dessert from Sneha's Recipe
• Nutty Cracker Jack and Pretzel Treats from A Day in the Life on the Farm
• Pineapple Mousse from Mayuri's Jikoni

Easy Citrus& Chocolate Pudding Trifle#Improv

In this recipe you can use whatever fruits you want, any flavor leftover cake, this recipe is so adjustable to ingredients you have in your pantry.  

Makes 6 Short Glasses
Ingredients
1 Cup Chocolate Pudding
1 Chickoo - chopped
1 Pear - chopped
1 Orange - cut into segments
Chocolate Cake - as required
Whipped Cream as required

Method

Press a layer of crumbled cake into short glasses

then top it with a layer of chopped fruits, then again chocolate pudding. Pipe the whipped cream on top and garnish with crumbled cake crumbs. 

Chill it and then Enjoy!!

Labels : Chocolate Pudding, Chocolate Cake, Leftover series, Glass Verrines, Sweets & Desserts, No Bake Desserts, Party pleasers, Improv Cooking Challenge  

Check out what the other bloggers have made!

Improv Cooking Challenge: December 2020

Ingredients: Chocolate and Citrus 

Check out what the other bloggers have made!

Improv Cooking Challenge: December 2020

Ingredients: Chocolate and Citrus

• Chocolate Orange Cake by Making Miracles
• Cranberry Pistachio lime and white chocolate bark by Magical Ingredients
• Almond Orange Brownies by Cookaholic Wife
• Oblaten Lebkuchen by Pandemonium Noshery
• Easy Citrus & Chocolate Pudding Trifle by Sneha’s Recipe 

Grilled Pineapple & Kiwi With Fresh Fruit Vanilla Pudding#Improv

Have you ever heard of  grilled kiwi and pineapple in a dessert? Then you should try this exotic pudding with fresh fruit and ice cream too! It's simply divine.

So colorful that you will not be able to take your eyes off it. It has taste of sweet, sour and grilled fruit in rum sauce a dessert you will love.
Serves 2
Ingredients 
For the Sauce 
2 Tablespoons Butter
2 Tablespoons Brown sugar
2 Tablespoons Dark rum
For the Pudding 
1/4 Cup Homemade Ready Vanilla Pudding Mix
250 Ml Milk
1/2 Teaspoon Vanilla essence
To Grill the Fruits 
2 Ripe Kiwi - peeled and cut into two
2 Big Slices Pineapple
Other Ingredients 
2 Scoops Vanilla Ice cream
As required Fresh fruit (black grapes, raspberries, strawberries or blueberries)
80 Ml  Milk
1 Tablespoons Sabja seeds / Tuk Malanga
Method

 In half cup of milk soak the sabja seeds and keep aside in the refrigerator to cool.
Let's prepare the sauce 
Melt the butter in a small saucepan over medium heat. Add brown sugar and rum in the saucepan.
Stir it and continue stirring until the sugar dissolves and the mixture thickens, for almost about 5 to 6 minutes. Keep this aside
To Grill the Pineapple & Kiwi 

Slightly spray the grill pan with non-stick spray or butter and place the pineapple & kiwi cut-side-down on the grill grates. 

Grill for about 2 minutes and brush the top frequently with glaze and Flip and grill this side 1-2 minutes, brushing frequently with the prepared sauce. 

Take grilled fruits on to a cutting board and slice them individual size piece. Keep this aside.
Now let's prepare the pudding

In a saucepan whisk the milk and pudding mix till it form a smooth mix. Place it on medium low flame and stirring continuously, cook it till it becomes thick enough to coat the back of a spoon. Keep this aside.
To assemble 

In a glass, arrange the girlled kiwi as show in the pic

 Spoon in half of the milk & sabja mix, then top it  the pudding and top it with grilled pineapple wedges 

then a scoop of ice cream, , top it with grilled pineapple wedges, black grapes and strawberry slices. 

Chill this in the refrigerator and enjoy.

This dessert is layered with richness of strawberry, kiwi and black grape.

Dish is ready to serve, so enjoy the treat.
Labels : Sweets & Desserts, No Bake Desserts, Glass Verrines, Homemade ,Vanilla Pudding Mix, Improv Cooking Challenge, Pineapple, Kiwi, Rum

Kiwi & Pineapple
Improv Cooking Challenge
Kiwi Pineapple Dream Cocktail by Cookaholic Wife
Grilled Pineapple & Kiwi With Fresh Fruit Vanilla Pudding by Sneha's Recipe
Kiwi Pineapple Mojito by Our Good Life
Grilled Mahi Mahi with Kiwi Pineapple Salsa by A Day in the Life on the Farm