Raw Banana Oats Tikki

For the final day of Week 1 of BM#64,  I have one of my favorite snack items to serve, the Tikkis. You may ask how on earth I decided these were suitable for Brunch ideas. Well, I mostly make some tikkis, serve with toasted bread or burger buns and I even go all the way to stuff in a cheese slice between these tikkis and bread. So there you got your filling dish for a late Brunch.

You may ask why the bread is not visible, the fact is Konda clicked it without the bread as I wasn't around when these were eaten. We enjoy making pan fried Tikkis with a various combination. Some stuffed tikkis bread sandwiches that were already done 

Other Tikkis on toast

Raw Banana Oats Tikki

Ingredients Needed:

Raw Banana - 1 big

Oats - 1 cup

Rava / Semolina - 1/2 cup

Red Chili powder - 1 tsp

Green Chilies - 2 nos

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Salt to taste

Oil - 2 tbsp

Coriander leaves handful

How to make the Tikkis

Roast the oats, Rava separately, allow to cool. Pulse the oats coarsely. 

Steam the raw banana, cool and peel the skin. Take in a bowl and mash well.

To the mashed banana, add half of the oats powder, roasted Rava, salt, all the spice powders, coriander leaves, and chilis.

Mix everything well to form a firm dough. Now divide into small balls. Flatten into discs. Roll over the coarse oats powder.

Heat a nonstick pan, add oil. When hot cook the tikkis on both the sides.

Serve the tikkis with toasted bread on the side.

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3-Ingredient Dark Chocolate Almond Truffle

We are starting the second week of BM#64, and I will be doing 3 dishes with 3 Ingredient Recipes. 

It's been a while since I have been obsessed with these 2 ingredients, 3 ingredients and yes 4 and 5 too. The idea was to explore how one can make delicious dishes with a just handful of ingredients on hand, especially on those days one is challenged to russle up some quick snacks. It didn't mean one has to do chocolates alone!

Well, that sermon was for me and not others who have done some good varieties during their week 1. Ever since I thought of having this theme again, I was thinking I will pick up different dishes, savories, snacks and so on. 

Guess what I ended up with? Only chocolates. By the way, Veena and I finally went shopping and you can blame that for the chocolate dishes that are going to be featured now on. I stocked up enough for many months to come. 

The whole of Sunday was spent cooking some special dishes for my niece and nephew. I don't think I mentioned before about their visit. They have come down for Konda's Birthday and left on Monday. This is the first time I haven't baked anything special for the kids. So I decided I might as well make some quick truffles for them.

So these quick ones came into the picture. These were so good that everything disappeared once they were clicked!

3 Ingredient Dark Chocolate Almond Truffle

Ingredients Needed:

Dark Chocolate compound - 1 cup
Condensed Milk - 1/2 cup
Almonds - as required

How to make the Truffles

Chop and melt the dark chocolate in MW for a minute. Add the condensed milk and whisk well.

Scoop into the chocolate moulds using a spoon. Stuff each moulds with an almond piece. You can roast the almonds for 30 secs in MW before doing this.

Freeze for 20 to 30 mins or till set.

If you want some Eggless Tea Cakes, then check out this Vegan Wheat Banana Bread

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3 Ingredient Microwave Chocolate Fudge

As you might know, Chocolate dishes just happen at home, with no plans ahead. So this was one of those dishes that kids got to eat because I was cooking too many other dishes and they were left with nothing of their liking. I have another similar Microwave Fudge, with more ingredients added. So today's post was with just 3 ingredients and so apt for the theme I am doing this week.

These are so simple to make and addictive that you don't see them disappearing at all.

3 Ingredient Microwave Chocolate Fudge

Ingredients Needed:

Chocolate Chips - 1 cup

Condensed milk - 1/2 cup

Butter - 2 tsp

How to make 3 Ingredient Microwave Chocolate Fudge

Grease a 6 diameter tart moulds.

In a MW safe bowl, take the chocolate chip, condensed milk, butter, MW for a minute. Remove, whisk and quickly MW again for 30 secs.

Don't let it get cooked. The mixture comes together when you whisk it well.

Immediately pour into the prepared tray and flatten the surface with the back of a spoon and put it in the fridge for an hour to set.

When set, cut into cubes and enjoy! 

Notes

Store in an air-tight container for up to 1 month. Do not freeze.

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Easy 3 Ingredient Oreo Nutella Truffles

For the final day of 3 Ingredients, I have another Truffle. As I said without much thinking I ended up selecting truffles for all three days. There is not much that I can do when my kids only want chocolate. I guess after the April lack of chocolate, they are in with a vengeance. I don't mind giving in as I have a whole lot of chocolate stocked

This Oreo Nutella Truffle is very quick and easy to make. The preparation hardly takes more than 5 to 7 mins, the freezing part about 10 mins. You have the truffle ready to dig in. I decorated with chocolate and colourful sprinkles to make it more attractive.

I have another 3 Ingredient Oreo Truffles that's prepared with chocolates. Since my boys are very fond of Oreo Biscuits, I thought this will be another favorite way to enjoy. 

Easy Oreo Nutella Truffle

Ingredients Needed:

Oreo Biscuits - 5 to 7 nos

Nutella spread - 2 to 3 tbsp

White Chocolate compound - 1/4 cup

Sprinkles for decoration

How to make the Truffles

In a mixer, take the oreo biscuits, crumble and pulse to get a fine powder. Transfer to a bowl first add 2 tbsp of Nutella and mix well. If you are able to form a ball, make the mixture into a small ball. Else add some more Nutella and continue.

Divide and make balls of the mixture, freeze for 5 mins.

Once ready, MW the white chocolate for 30 secs to a min, drop the frozen balls and coat well. Remove using a fork and drop the sprinkles on top. 

Freeze for another 10 mins and serve right away.

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How to make Chocolate Cups ~ Step by Step Pictures

With kids at home, I have to plan on some interesting snacks for them. So I have some ice creams and chocolates coming up. To make the ice cream more interesting, I decided to make some chocolate cups. I have previously made with mini tart moulds. This time, I used Silicon Muffin Moulds.

These make such an attractive moulds to serve ice creams, mousse, tart etc. It's so easy to make that all you need is to melt the chocolate for 30 secs and coat the moulds.

 

 

How to make Chocolate Cups

Dark Chocolate Compound - 1 cup

Chop the Dark Chocolate into tiny pieces and MW for 30 secs. Whisk well to melt it. Take the silicon moulds and pour a teaspoon of melted chocolate and coat the moulds well.

Freeze for 2 hours or until firm.

Unmould and use as required.

Eggless Mango Mousse Recipe | How to make Mango Mousse

After that delicious ice cream, I have another easy dessert made with the season's best fruit, Mango! Mangoes hit our market from the last weeks of April and is available throughout May and June.

While it's been a different story during my childhood, after marriage, I have eaten only Banganapalle variety. When I was with parents, the season used to be demarked with specific mango variety coming on the table as it is cropped. However now I have struck to Banganapalle and nothing else. In fact, I will go and claim nothing tastes as good as Banganapalle.

Every year my MIL will get the best ones specially handpicked and packed with care and the box reaches us during Konda's birthday. That's when we have both my SILs visiting us and I am so busy that I hardly ever get to taste these fruits. 

Same happened this year too and when a just handful of mangoes left out, I decided I better make the desserts I have planned on making. I quickly got these tucked off and during this long weekend I got, I finally made it. 

I got the idea for this when I was reading through NDTV food. Since I do not use gelatin, I always stock Agar Agar/ China Glass. I remember I had the Strawberry flavour and since it was too late to get another pack, I went ahead using that in this Mousse. That's the reason the mousse is more orangish than yellow. 

I wanted to call it Mango Strawberry Mousse, since I actually didn't taste the strawberry in the mousse struck with mango alone. This makes a great dessert when paired with cream. The weekend was so hot and the soaring heat didn't allow the cream to peak. It was melting the moment it came out of the fridge. 

And the climate took a drastic turn with Tuesday having heavy showers. Still I won't mind having this even in chill weather!

Sending these to my buddy PJ who has helped me out by hosting this month's Kid's Delight Edition, themed on Summer Coolers. 


Linking this to Summer Party at TidyMom

Eggless Mango Mousse

Ingredients Needed

Mango pulp - 2 cups

China Grass / Agar Agar - 1 tbsp (I used Strawberry china grass, you can use vanilla)

Sugar - 1/2 cup

For Cream

Cream - 1 cup

Icing Sugar - 3 tbsp

4-6 short, transparent glasses to set the mousse

mango slices to garnish

Mint Leaves

How to make the Eggless Mango Mousse

Peel and chop mangoes into pieces. Heat a nonstick pan with mango pieces, sugar, and cook for 5 to 7 mins. 

Allow to cool and blend to a fine paste. 

Meanwhile, warm 1/2 cup water and dissolve the agar agar. Add this to the mango pulp that's in the pan. Stir well and cook for few minutes.

Remove from heat, pour into the individual glasses and leave to cool.

Beat the cream and add the icing sugar till it holds shape. Refrigerate till it chills. Add this over the mango layer and chill for another hour or so.

Garnish with mango slices, mint, chill, and serve.  

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No Churn Ice Cream With Dark Chocolate Ganache and Chocolate Chips

Yes, I know that's quite a mouthful and the dessert lived up to its name. We are starting the third week of BM#64, this week I will be sharing some 3 delicious Summer Coolers. With the climate roaring so high, it's hot all the time. I don't know if it was this worse last year, I somehow feel it is horrible right now!

With kids being home, I know how tough it must be for them. We had a long weekend on account of polling on Monday. Remembering that, I had planned on making all of this weeks post during this weekend. It was so hot to manage anything!

I wanted to make some Ice creams and thought of making these Chocolate Cups as I know my kids missed those Chocolate Truffles that I made last week. I ensured I called in Konda to help make the cups. She was over the moon seeing how cute those chocolate cups looked after set.

They couldn't wait to have those cups and were pestering me non-stop. I told them that it was their lunch dessert and have to wait for the ice cream as well. Can you imagine their joy seeing this ice cream full of dark ganache and chocolate chips? Yes, they enjoyed it so much and wanted second helping right away. They even made their father eat those cups. He was going on pulling their legs wanting to know if he could eat those cups. 

Anyway, after these chocolates Konda is asking for Chats. I was telling her that I have made all the chats for which she gave a look which probably meant who cares about the blog. So I will now have to look out for new chats that I may have missed out.

So for now, you folks go and enjoy these Ice Cream cups!

No Churn Ice Cream With Dark Chocolate Ganache and Chocolate Chips

Ingredients Needed:

Ice cream Base

Fresh Cream - 2 cups
Sweetened Condensed Milk - 1 Tin

For the Flavour

Dark Chocolate Ganache - 1 cup
Chocolate Chips - 1/2 cup

How to make the Ice Cream

Add the 2 cups heavy cream, 1 tin sweetened condensed milk to the bowl. With a whisker, whip until stiff peaks form.

Transfer to a freezer safe container, freeze for 2 hrs. Remove and scoop out half the ice cream. Randomly add the dark Chocolate Ganache and chocolate chips.

Add the remaining ice cream over this and randomly mix in. Freeze again for 4 hours.

Serve in Chocolate Cups and top it with Chocolate Chips.

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Mint Lemonade | How to make Mint Lemonade

For the final day of BM#64, under Summer Coolers, I have a Mint Lemonade. What's so funny about the whole post is that it's been raining nonstop for two days and I ended up making it at the last moment. When Konda saw me making it, she asked why I was making a cooler during winter. I asked her again and she realized we are in a midst of Kathri, the hottest month of the year and so unexpectedly we have rains now.

Madras has the most wonderful climate. Though many are under the misconception that it is always hot, I would like to debate on that and this year I have heard so many who have visited different parts of India, come back and claim Madras climate was so much better. Another wonderful fact is that we get rains at any point of the year. 

Still rains in May is something that's happening after 10 years. So it is so much cherished. And that didn't stop me from making this Minty Lemonade. I was supposed to make it during the weekend. So the mint leaves withered and I was forced to use it still.  

Sending these to my buddy PJ who has helped me out by hosting this month's Kid's Delight Edition, themed on Summer Coolers.

While I was posting it on Instagram, Konda wanted me to caption it witty. Well, when needed my wit deserts me.

A photo posted by Srivalli (@cooking4all) on May 18, 2016 at 8:21am PDT

Mint Lemonade:

There is not much a recipe here.

Lemon - 1
Mint leaves - handful
Sugar - 2 to 3 tsp
Ice Cubes
Water

Squeeze the juice, mix in sugar, blend the mint leaves to make a paste. Add lemon juice, mint paste, sugar and water. Mix everything. Serve on rocks!

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Eggless Chocolate Chip Cookies Recipe

We are starting the fourth week of BM#64. Another month so quickly passed away. The days are flying so quickly, I pause to think if I have actually made the best use of the time. Every day is a rushed up one, trying to catch up with the schedule. 

I felt this month would have been longer with the kids being at home and relatives visiting us. Still the days went off so quickly. It surely is a milestone month for us. Konda turned 15 and awaiting her 10 grade results. 

On my part, I was supposed to cook so many treats for the kids as they are at home. Manages just handful. Even for this week, I was supposed to do Pickles and Preserves, however, we had unexpected showers for most of the last week and my plans went down the drain.

Amma had made a couple of pickles for my SIL when they visited us a couple of months ago. Since they made when I wasn't around and all of it tastes so good, I asked Amma to pass me the recipes. However while one didn't require sunlight, the other two did and I was discouraged by the rains.

So I had to finally change the themes and decided to do the special theme. I normally never pick this even though I have a huge bookmarked recipes. Most of those would have been copied to my personal folder and I don't remember saving the original source. Even then I am known never to follow a recipe to T, so changed whatever I could in this recipe as well!

For the next three days, I will be sharing recipes from my saved files.

The first in the series is a Chocolate Chip Cookie that I converted to eggless using Ener-G Egg Replacer. The recipe that was with 2 cups flour, called for 2 eggs. I made only 1 cup flour, so used 1 tbsp Ener-G Egg Replacer.

When I made these cookies I remembered the cookies that I got from SFO. I think those were Betty Crocker Cookies and most of it were jumbo sized. I ate one and felt it was so sinful and delicious. Realized later that it had egg in it. My family enjoyed the cookies so much.

I have already a handful of cookies blogged about. Since my kids are so fond of cookies, I think I can never be without trying a new one. Today's cookie uses Instant Pudding Mix or Custard powder. I checked later and found this to be similar to this Betty Crocker recipe

Eggless Chocolate Chip Cookies

Ingredients Needed:

All purpose Flour / Maida - 1 cup + 1 tbsp

Unsalted Butter - 1/2 cup

Brown sugar 1/2 cup + 2 tbsp 

Granulated Sugar - 2 tbsp 

Vanilla Instant Pudding mix / Custard powder - 2 tbsp 

Ener-G Egg Replacer - 1 tbsp + 3 tbsp for 1 egg

Vanilla Essence - 1/2 tsp

Salt a pinch

Baking Soda - 1/2 tsp

Mix of dark, semi-sweet and double chocolate chips - 1 cup

How to make the Eggless Chocolate Chip Cookies

Preheat the oven at 185C

In a bowl, Cream together butter and sugar. 

In a bowl, mix the Ener-G powder and water. Let it stand for 5 mins.

Next, add custard powder, flour, and baking soda. Combine dry ingredients with wet ingredients. 

Stir in the chocolate chips until combined.

Spoon cookie dough onto baking sheet. Bake for 8-10 minutes. Mine took about 12 mins.

Let it cool to harden a bit. However, these are chewy cookies.

Enjoy once it sets. 

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