Eggles Tiramisu with Homemade Crunchy Almonds Saviordi Biscuits ( Lady Fingers) and homemade Mascarpone Cheese ...

This is my favorite Italian Dessert , it means "Pick me up" , which is made with coffee dipped lady fingers layered with Custard which is made of egg yolks and Mascarpone Cheese . I was planning to make tiramisu for a long time luckily to see Sowmya had suggested Tirmisu for this months Eggless Baking challenge.

I had a hard time searching for Mascarpone Cheese in the area i live . Gayathri sent me a link how to make home made Mascapone Cheese . That was really helpful. 

Looking at the dessert we think it is really hard to make it home. Not at all. It is really simple if we organise our selves well. I made the Lady fingers and Mascarpone Cheese one day ahead and the next day i assembled them and allowed it to refregirate  for 24 hours.

The Ingredients i used , are the things we always have it in our pantry. The only thing i bought was a pint of Fresh Cream . I managed to divide the Fresh Cream to make Mascarpone Cheese and for the custard.

 

How I make Mascarpone Cheese:                              Recipe Source :Baking Obsession

Fresh Cream : 1 1/2 Cup

Lime juice : 1- 2 TBLSP

- Double Boil the Fresh Cream.

- Once you start seeing the bubbles in the fresh cream add the lime juice and keep stiring it.

- Obviously you will not be seeing the curdling process like milk.

- Line a Cotton Cloth in a sieve .

- Remove it from the flame , and pour it in the aligned sieve.

- Place the sieve in a bowl , so that the water from the cream does not mess the kitchen.
- Allow it to cool , Know the cloth , Cover it with a cling wrap ( with the sieve).
- Place it in the Fridge . It takes 24 to hours to set.
-  Next day you have awesome Creamy Mascarpone cheese.

How to make Eggless Saviordy Biscuits:

At first i thought , i shall use Grounded almonds on the layers . Then i was not sure whether it will set properly , so i used it in the biscuits. It was crunchy and gave a good flavor to the biscuits.

APF - 1 Cup
Coarsly Grounded Almonds- 1/2 Cup
Salted Butter - 1 Stick ( Room Tempreture)
Condence Milk - 9 TBLSP ( used it upto my taste :P )
Milk- 1/4 to 1/2 Cup
Almond Essence - 1 TSPN

-  Beat and combine well the Butter and Condensemilk . Do not over beat them.
-  Add the Almond Essence and mix
-  Add APF and milk alternatively give it a quick mix with the beater .
- Once everything is half mixed use a spatula and fold .
- Add the Corsly grounded Almonds and Fold
- Using a piping bag , Pipe the batter in a greaced tray like we do eclairs.
- Bake it in a preheated oven for 15 - 20 minutes @ 350F.

                                                   

Once it is baked . Allow it to cool in the wire wrack and store it in the air tight box.

How i made the Custard:

Ingredients:
Mascarpone Cheese - Made with 1 1/2 Cups of  Whipping Cream
Fresh Cream - 1/2 Cup
Condense Milk - ( 200 gm ) Depending on the sweetness you want


- Whip up the fresh Cream , to soft peaks.
- Keep it a side.
- Combine the remaining Condensemilk ( which i used for lady fingers) and Mascarpone Cheese .
   Give it a quick mix with the beater.
- Fold the Fresh Cream and condensemilk mixture

Now you are ready to assemble the Tiramisu

Note - Do not over beat the condensemilk and Cheese , It might go watery.
           Do not think it is too much of condensemilk , It was perfect sugar for me.


 For Soaking :

 Water - 1 1/2 Cups
 Coffee Powder - 3 TBLSP ( If you want a lighter flavor reduce the amount of coffee)

Boil the water and add 3 TBSP of Coffee.
Strain it as you dont get any coffee Granules.
When soaking use warm coffee.

I did not use sugar on cofee , Because i had enough sugar in my Biscuits and Custard.

How to Assemble:

- Dip the Biscuits in the coffee and assemble it in the Tin.
- Pour the Custard Mixture , spread it evnly and do the layering again till the Biscuits are over.
- Refridgerate it for 24 Hours or till it is firm.

Dust some Unsweetened Coco Powder and Garnish with some chopped Almonds.

I had 3 layers in my Tiramisu and Served 4 Big Pieces

Linking it to Shruti's Sweet Creations



Crunchy Squid Pan Fry

I  had bought these fresh whole squid from the Chinese store . It is sooo interesting to clean squid and I love to do it ...  Squid has to be cooked really careful , otherwise it might go rubbery it splatters a lot when frying .. ( Use a splatter pan )

                                      

 

Ingredients:

Squid

Salt

Turmeric

Chili Powder

Oil

Water

Corn flour 

Oats

And corn flakes 

Instructions:

1. Wash , clean and cut the squid in to the shape you want .

2.In another bowl combine squid , salt , chili powder , turmeric powder  , Corn flour , oil and little water and mix it well . And allow it to marinate for an hour.

3.In a small bowl , crush the cornflakes and mix it with oats , keep it a side

4. Before frying , mix the corn flakes mixture with marinated squid and mix.

5 . Pan fry or deep fry. ( close it with a lid or splatter pan , it splatters a lot )

6. Keep turning the squid as it helps to cook  it evenly.

7.  Take it once it is golden brown.

 Linking it to Bon Vivant , Aathidhyam

 

Salmon Pan Fry

Ingredients:

Salmon

Turmeric

Chili Powder

Dried Thyme

Salt

Olive Oil

 Lime Juice

Corn Flakes - Crushed

Old Fashioned Oats        ( Mix Oats and Corn Flakes)

Instructions:

1. Cut and clean the salmon without bones.

2. Add Salt , Chili powder, Turmeric powder , Dried thyme , Olive oil , Lime Juice  and little water in a small bowl and make a paste.

3. Apply the paste over the fish.

3. Marinate in for 30  minutes to 1 Hour..

4. Before Pan Frying the fish , Sprinkle the Oats and Cornflakes mixture on top of the fish.

5. Lastly pan fry the fish all the sides.

 Note :

•  While pan frying ; cover the fish with a lid ( It cooks the fish inside and another thing is the oil does not splatter out .)
• Adding Oats and cornflakes gives a crunchy texture on top of the fish)

Linking it to Bon Vivant , Aathidhyam

Tofu Fried Rice

 

This is a pure Vegetarian Dish , But in the Photo's it looks like i have added Scrambled Eggs. They are Scrambled Tofu . Secret behind this is we both are not good fans of Tofu. I dont like the texture of it.I buy tofu to add in my baking . But When i have nothing to bake , I got to do something like this .

 

 

 ,

Ingredients

Rice - 1 Cup ( I used Basmathi )
Tofu - 1/2 Cup
Chili flakes - To Taste
Spring Onions - 1/4 Cup Chopped
Leeks - 1/4 Cup Chopped
Onions - 1/4 Cup Chopped
Garlic Cloves - 3
Salt - To Taste
Sliced Almonds - Just Few ( Optional)
Oil
 Soy Sauce -( Optional ) I did not use

Instructions:

1. Cook the Basmathi rice , Drain  the water , Allow it to cool .
2. Scrambled the Tofu along with Little salt and Chili flakes. ( Same as we do the eggs , i scrambled it till the tofu beacme little harder as i do not like the soft texture).
3. Add the Scrambled Tofu to the rice.
4. In the pan Saute Onions and garlic till it turns brown.( Add Salt to taste at this stage and cook )
5. Then add chopped Spring Onions and Leeks. ( It just takes couple of minutes).
6. Lastly add Sliced Almonds.
7. Now add the spring Onion mixture to rice and mix .

 

Linking it to Virunthu Unna Vaanga , Bon Vivant , Aathidhyam

 

Karupu Kadalai Urundai Kulambu / Black Channa Dumpling Gravy

Karupu Kadalai Urundai Kulambu is the same like Parupu Urandai Kulambu. It goes really well with any Rice Varieties , Dosa's and Idiyaapam's.

 

 

 

 

 

Ingredients:

 

Medium sized Onions- 1  Sliced

Ginger Garlic Paste - 2 TSPN

Tomato - 1 Diced

Tamarind Puree   - Little

Chili Powder - 1/2 TSPN

Turmeric

Cinnamon Sticks- Small Piece

Mustard Seeds

Urud dal

Fennel Seeds

Asafetida

 

For Dumplings ,to Grind:

 

Black Channa Dal - 1 Cup 

Salt

Turmeric

Cumin Seeds

Green Chili

Pepper Corns

Water - as needed for grinding

 

Seasonings to Dry Roast and Grind:

 

Urud Dal - 1/2 TSPN

Fennel Seeds - 1/4 TSPN

Coconut - 1/2 Cup

Pepper Corns - 1/2 TSPN

Dry Red Chili - 1

 

Instructions:

 

a) For Dumplings:

1. Soak the Black Channa Dal over night.
2. Grind it along with the ingredients listed under for dumplings to Grind.
3. Make  small balls and steam it for 10 - 15 minutes.
4. Put these steamed balls in warm water and keep aside.(  Dumpling will absorb the water and it will be soft, extra water can be added in the gravy) * optional step
    

b) For Seasoning:

1.  Dry Roast the Ingredients till they are brown .
2. Grind it along with little water  till it is a paste. 
3. Keep it aside.

c) How to make the gravy:

1. In a pan , temper Cinnamon Sticks. After that add Mustard seeds , Urud dal , Fennel seeds.
2. Once they are golden brown , add Asafetida .
3. Add onions and cook till they are golden brown.
4. Now Ginger , Garlic paste till the raw smell goes and cook till it leaves from the side of the pan.
5. Then add diced Tomato and cook.
6. Add Salt , Turmeric and chili powder and cook for 5 minutes.
7. Now add some water and Tamerind puree ; allow it to boil.
8. Add these boiled dumplings and allow it to absorb the Gravy .
9. Add some more water and allow it to boil.
10. Lastly add the grounded seasoning and cook till the gravy becomes thick.
 
 

Linking this event to Virunthu Unna Vaanga , Spot Light , Recipe Junction , Gain Popularity

Ivy Gourd - Asian Mini Dried Shrimp Stir Fry - Kovakkai

Ingredients:

Chopped Kovakkai - 1 Cup

Dried Mini Dried Shrimp - 1/2 Cup

Onions - 1/4 Cup Chopped.

Garlic Cloves - 3 Chopped.

Tomato - Medium Chopped.

Salt - To Taste

Chili Powder - 1/2 TSPN

Chili Flakes

Turmeric Powder - 1/4 TSPN

Oil

Cumin Seeds

Mustard Seed

Water

Instructions:

Wash the dried prawns in warm water and keep aside.

1. In a pan ; Temper , Mustard Seeds and Cumin Seeds .

2. Then add Chopped Onions and Garlic, cook  it till they turn  brown.

3. Now add Tomatoes and cook .

4. Then add Chopped Kovakkai , Sprinkle some water and cook with Salt , Turmeric Powder , Chili Powder . Close it with a lid and allow it to cook for couple of minutes.

5. Once the Kovakkai is cooked remove the lid , cook it openly , till it becomes golden brown.

6. Now add the washed Dried Shrimp and cook it  with kovakkai.

7. Add chili Flakes and Roast it till the Kovakkai is Crispy.





Notes :

• I cook  Kovakai in Microwave for 10 minutes. Then i start roasting it.

Hoppers/ Aapa / Appam

 

One of my Favorite SriLankan dish is Hoppers - It is a thin crispy sort of pancakes. We Sri Lankans eat Hoppers for either Breakfast or dinner . For making Hoppers you need a Hemispherical wok like pan  which is called  "Aapa Thaachchi ".

 

I do not have a Aapa Thaachchi still i cannot stop making it or eating it . These Hoppers are supposed to be Crispy in the edges and Spongy in the middle. As i didn't use Aapa Thaachchi my hoppers aren't Bulgy in the middle.

 

 Those days Palm Toddy was added to the batter which helps the fermentation process. But now-a- days we can use yeast for it.

 

The Recipe i used is yeast Free . Batter can be made in two ways .

I am going to explain both the ways , Let me call it Way 1 and Way 2

With one Batter , Plain Hoppers ,Egg Hoppers, Milk Hoppers can be made

 

 

Ingredients                                                

 

Raw Rice - 1 Cup ( I used Sona Masuri )

Coconut Water - Depends

Cooked Rice -  Fistful

Shredded Coconut -  1/4 Cup

Salt - to Taste

Sugar - 4 TBLSP

Baking Powder - 2 TBLSP

Water - If needed

 



The only difference we omit for way 2 Batter ,  is the cooked Rice ,other ingredients are the same.

 

                                                                                    

 

     1.    Soak the rice for at least 4- 5 hours                                       

     2.    Strain the water from rice .

     3.   Grind the rice along with coconut , Cooked rice and coconut water till it is smooth .

     4.   Sprinkle water if needed / or till the batter is smooth . Pour the batter in the air tight container 

           and keep aside.

 

Way 1 - 

 

Take 3 TBLSP of the batter , put it in a pan along with 1/2 Cup of water and  1 TBLSP of sugar and cook it it becomes a little thick in Consistency . Allow the Mixture to cool .  Again add this to the Grounded batter and mix well till there is no lumps. Allow it to ferment at least the whole night . It took around 8 - 10 hours for my batter . If it a cold place it might take a bit longer.

 

Fermented batter will rise and look bubbly . You can actually get the Fermented smell when you open the lid itself. Then add rest of sugar and baking soda and mix well . If the batter is too thick make sure to add water .or you can add Thin coconut milk . It gives a better taste.

 

 

Way 2. 

 

This batter is grounded without the cooked rice . You do the same way of taking 3 TBLSP of batter put it in the pan along with 1/2 Cup of water and 1  TBLSP of Sugar. Other procedures are the same.

 



                                                                                                    

 

 

 

 

 

Notes-

 

- Make sure Hoppers are cooked in the medium heat. Otherwise it might stick to the Aapa Thaachchi.

- Use Aapa Thaachchi only for making Hoppers .

- Do wipe the Thaachchi with a cloth dipped in Sesame Oil every time you take out Hoppers.

- If you keep the batter in the fridge after it is fermented make sure you bring it back to the room  

  temperature and use it .

- If the batter is too Sour , you can add another TBLSP of sugar.

- Once the batter is poured in the Aapa Thaachchi Close it with the lid , so that it gets cooked in the middle.

 

 

Linking it to Cook- Eat-Burpp and FR Event



Wattaka Soup / Pumpkin Soup

 

A Creamy Soup on a rainy day is unimaginable. It just melts in the mouth. That too with a Hot Garlic Bread it is Awesome.

 

 

 

 Ingredients:

 Pumpkin - 3 Cups
 Potato - Medium Sized Potato
Onions- Chopped
Garlic Cloves - 4 to 5 Chopped
Salt- To Taste
Water- 2 to 3 Cup
Butter / Olive Oil - 1 TBLSP            ( Butter gives the Unique taste in this)

Instructions-

1. Pressure Cook , Pumpkin , Potato and salt in 3 cups of  water till it is fully cooked.
2. Let the mixture cool a bit. The grind it really well.
3 Meanwhile , in another pan Saute Onions and Garlic till they are golden Brown.
4. Pour the Grouned Pumpkin and Potato mixture and allow it to boil.
5 .Once the Liquid starts thickening , take it off the heat .
6 . Garnish and serve.

Linking it to Virunthu Unna Vaanga , FR Event , Cook- Eat-Burppp , Aathidhyam

 

Garlic Bread Biscuits

I was introduced to this Garlic Bread Biscuit in Ruby Tuesday (ATL) a couple of years back . The next day after tasting this i wanted to try making it at home and i failed . I tried making  it couple of times and i failed again and again.

From the mistakes i made thrice i learnt lots of lessons.
The fourth time i made , We both loved it . Here comes the Recipe.

 

 

 

Ingredients:

 

 Biscuit Mixture :
 APF - 1 Cup
 Butter - 2 TBLSP
 Salt - 1/4 TSPN
 Sugar - 1 1/2 to 2 TBLSP
 Baking Powder - 1/2 TBLSP
 Cheddar Cheese - 1/2 Cup

Saute :
Butter - 1 TBLSP
Garlic Coves - 3 Chopped .
Parsley - 1/4 Cup Chopped.

Mix with:
Milk - 2 to 3 TBLSP

Instructions:

1.Preaheat the oven at 400 F
2.Add everything under the biscuit mixture except the cheese , mix really well till everything is combined properlly.
3. Now Saute Garlic and parsley in Butter , cook till the garlic is brown. Allow it to cool .
4. Add the Garlic mixture  and  cheese to the flour mixture and mix well.
5. Add 2 TBLSP milk at first and mix , If you still feel the flour is too dry then add another TBLSP and mix.
   The dough will look little dry but the biscuit after it is baked is Crispy , Garlicy and yummy.

 

7.  Aline Baking tray with the Parchment Paper.

8. Scoop the dough with a Tablespoon.

9 .Bake it for 10 -15 Minutes.

10. Take the biscuits out apply some butter and sprinkle some Dried Parsley and Broil it for 1 minute till its brown.

 

 

Linking it to Spot Light, Recipe Junction , Gain Popularity , Bake Fest , Nivedhanam , Bon Vivant , Soul food Show , Kids Delight , Spice Your Life , FR Event , Cook-Eat-Burp , Priya's Versantile Kitchen , Flavors of Cuisines , Aathidhyam