Chocolate Kheer#Choctoberfest

When leftovers than what do you? Rack your brains to use it, that's what I did with leftover rice made this delicious kheer with milk chocolate. 

A quick and easy dessert.

Ingredients  

1 Cup Leftover Cooked Rice
500 ML Full Cream Milk
3 Teaspoons Level Sugar
2 Mini Milky Chocolate Bars - chopped
For Garnishing 

A few nuts and raisins of your choice
Grated Chocolate

Method

Boil the milk, then add the cooked rice, when the milk thickens a little,  then add the sugar. When the sugar melts, reduce the flame to medium low, let it simmer for 5 minutes, keep stirring after a minute. Take off flame. Add the milk chocolate pieces, nuts and raisins. Pour into small khullads/baked clay pots. Garnish with grated chocolate, chopped nuts and raisins. Chill this in the refrigerator. 

Enjoys this cold, makes a perfect dessert if you have surprised guests. 

 Labels : Kheer, Cooked Rice, Leftover series, Chocolate, Raisins, Nuts, Sweets & Desserts, Milk, Khullads, Baked Clay Pots, Choctoberfest

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Roasted Red Pumpkin Hummus - Vegan & Gluten Free#FantasticalFood

In India we get three types of Pumpkins, Ash Gourd( Petha or Winter Melon), White Pumpkin ( Lauki) and Red Pumpkin ( Lal Bhopla /Kaddu).

This Red Pumpkin Hummus is finger licking and really really super delicious. The cumin and thyme give such a earthy flavor to this hummus.  You must try this.

Makes 1 Cup
Ingredients  
½ Cup Packed Roasted Red Pumpkin Puree
½ Cup Boiled Chickpeas
2 Tablespoons Tahini Paste - Homemade
1 Clove Garlic
A Tablespoon of Lemon juice or according to taste
2 Tablespoons Olive oil

½ Teaspoon Fresh Thyme Leaves
¼ Teaspoon Roasted Cumin powder
Salt to taste

A Dash of Smoked Paprika

Method

Preheat oven to 180°C. Cut the pumpkin into small cubes, and place them on a baking tray. I roasted 500 grams of  pumpkin, with the peel,  with just a drizzle of oil to grease  the tray and the pumpkin. 

Roast them for about 30 to 35 minutes. See they are perfectly done.

Once the pumpkin is done  I used ½ cup of puree packed. 

In a blender add all the ingredients  and blend until smooth.  Remove this on to a bowl, 

drizzle olive oil and sprinkle  of smoked paprika.  Enjoy

This hummus is soo..oo addictive. You just can’t stop eating it , felt sorry for make such a small quantity .  Will make this again. Had it  this for lunch.. so delicious!

Lables : Oven Roasted, Red Pumpkin, Hummus, Chickpea, Tahini, Thyme, Fantastical Food Fight, Chutneys & Dips, International Cuisine, Vegan, Gluten free, Healthy
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Eclair Dessert#Choctoberfest

Carried this no-bake pudding dessert, which is creamy, delicious and comforting for a potluck party. All were amazed to see this attractive and beautiful dessert. This is so quick and easy to make.  

This has to made a day before serving, since you have to refrigerate it overnight. 

Ingredients 

100 grams Dark Chocolate - chopped
100 grams Milk Chocolate - chopped
1 Teaspoon Heaped Instant Coffee powder
400 Ml + 100 Ml Whipping Cream
½ Cup Homemade Ready Mix Vanilla Pudding
2 Cups Milk
150 Grams Marie biscuits - coarsely crushed

Method

In a microwave bowl, 400 ml cream, chocolate and coffee together for 30 seconds at a time or to a minute, till you see the cream starts to scald / bubble at the edges. Take the bowl out and mix well, till the chocolate is smooth and creamy. Keep this a side. 

Make the Vanilla Pudding as per this recipe. Set aside.

Whip 100 ml cream till soft peaks are formed. 

In a Pyrex/glass serving dish, place a layer of biscuits. Top it with vanilla pudding, then top with cream and chocolate mixture. Pipe to make a design of your choice on top.
Refrigerate for at least 8 hours or better still overnight.

 Serve chilled.

Lables: Homemade, Vanilla Pudding Mix, No Bake Desserts, Chocolate, Choctoberfest, Sweets & Desserts, Eggless

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Vegan Birthday Chocolate Cake With Coconut Cream Frosting #Choctoberfest

Made this super-amazing, chocolate cake for my vegan daughter's birthday. She was absolutely floored and couldn't believe looking at this vegan decadent frosted birthday cake!

It’s rich, fluffy, moist and very easy to make and moist and even without the use of eggs the rise was excellent and the taste was superb. It’s also a perfect vegan birthday cake! 

I served this cake as a dessert after the dinner party.

Ingredients
300 Ml Vegan Almond Vanilla Milk or Soy, etc
A juice of one Lemon
150 Ml  Virgin Coconut Oil
3 Tablespoons Heaped Agave syrup
1 Teaspoon  Instant Coffee powder
275 Grams  Self Raising Flour
175 Grams Caster Sugar
4 Tablespoons Unsweetened Cocoa powder
1 Teaspoon Level Baking soda
1/4 Teaspoon Level Sea Salt  

Vegan Fluffy Coconut Cream Frosting- see recipe below

Method

Preheat the oven to 180° C. Lightly grease and line two 8 or 9 inch round sandwich baking pans.

Stir the lemon juice into the almond milk and set aside.

In a pan over a medium heat, the virgin coconut oil, syrup and coffee together. Set aside to cool slightly.

Sieve the flour, cocoa, sugar, salt and baking soda into a large mixing bowl. Keep aside

Mix the almond  milk in the virgin coconut oil and coffee mix well.  Now mix in the flour mixture and stir well until it becomes a smooth batter. 

Divide the mixture between the two prepared pans and evenly spread them. bake for 25-30 minutes or until an inserted skewer comes out clean.

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

Meanwhile, to let's make the icing - see recipe and method below 

When the cakes are completely cold (frosted them the next day). On turntable  place one cake and spread the frosting on it.

Sandwich together with half of the frosting. 

Spread the remaining frosting over the top this. 

 Vegan Birthday Chocolate Cake  is ready.. superb!!

Place it in the back of your fridge at least 4 to 6 hours or overnight. It needs to get cold but not frozen.

After its chilled 

For the Vegan Fluffy Coconut Cream Frosting

This is a delicious frosting recipe, taste yum!! It’s not only  absolutely delicious,but,  gluten-free, vegan!
Ingredients 

14 Oz One Tin  Coconut cream (cream NOT milk ).
1/4 Cup  Melted Chocolate2 Tablespoons Cocoa powder 

Method

Chill the coconut cream can for at least 24 hrs  in fridge or overnight in the freezer. 

In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn't harden.

Once chilled pour the hardened cream mixture into a bowl. Discard the water portion. 
In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn't harden. 

Add the melted chocolate and cocoa powder and mix until everything is thoroughly combined. Cover the bowl with cling wrap and chill the frosting for 2-3 hours until it firms up. 

Then, remove the bowl of frosting from the fridge and whip it until it becomes fluffy.  And it's  done.  

A super easy frosting Use this  frosting  to frost your cake! 

My Notes 

Frosted cakes should be kept in the fridge since they can easily melt in the heat.
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Baked Donut Muffins#BakingBloggers

Made these donut muffins for our Sunday evening tea, and they were simply delicious, our guest were delighted to enjoy these. One bite and you would be asking for more. These so simple and healthier to make—certainly much easier than making fried doughnuts.  

Didn't have 10 donuts mould, so, I, also made my own.  There is not need to invest in buying a donut pan, when you can easily make your own from a muffin pan or even individual small bowls.

Makes 10 normal-sized Donut Muffins
Ingredients
160 Grams All Purpose Flour
1 Teaspoon Baking powder
½ Teaspoon Salt
60 Grams Butter - unsalted
75 Grams Caster Sugar
1 Large Egg
½ Teaspoon Vanilla Essence
125 Ml Full Cream Milk
10 - 12 Teaspoons Strawberry Crush
For the Donut Topping
50 Grams Caster Sugar
50 Grams Butter - melted

Method
Preheat the oven to 180°C. 

Grease the donut muffin mould and in the bowl 

I used steel bowl place the covered aluminium marbles in the center. Just wrap the marbles over the aluminum foil as shown above.

In a medium-sized bowl, whisk together the flour, baking powder and salt. 

In a large bowl, with a hand whisk, beat together the butter and sugar for a few minutes until soft and fluffy. Gradually beat in the egg and vanilla extract. Add one-third of the flour mixture with half of the milk and mix well, repeat until both are fully incorporated.

Pour  the mixture in a piping bag and fill the donut mould with a tablespoon or two or it . Add a teaspoon of  strawberry crush.

Cover with more muffin mixture. 

Bake for 20-22 minutes or until well risen and browned on top and a skewer inserted in the middle comes out clean. Mine took exactly 22 minutes to bake. 

Leave the muffins to cool for a few moments, then turn them out on to a cooling rack. When cooled press out the aluminium coated marbles.

Put the caster sugar in a small bowl and the melted butter in another. 

While they’re still warm, roll the tops of the muffins in the melted butter, then the sugar. 

These are best eaten warm but will keep good for two days  if kept in a airtight box.

Enjoy with a cuppa of hot coffee or tea!!

Labels : Baked, Doughnuts, Baking Bloggers, Strawberry, Homemade Doughnut Pan

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