2013 is here. Everybody has hopes and aspirations for the future. I pray all your dreams come true! Personally I feel,this is the year of being content. Being happy with what God has given and being satisfied with our achievements. It may not be great in the eyes of others but we all have our own battles to win..our own little mountains to climb.
A lot of exciting things are coming my way this year. A new store in india, new projects around the city to name a few. Most importantly, Aaira turns one in May. Seems unbelievable! She completes us as a family. This reminds me-though I barely ever mention Mr Z in my blog, he’s my biggest critique! He’s the best thing thats happened in my life. And to think that we being together at one point wouldve been one the strangest things that could ever be!
Which brings me today’s recipe. I’m typing this post using my samsung note and have taken pics using the phone camera. Do let me know what you think. The phone is a gift from the mister, and as always I forced him to buy one himself! He’s settled in for the S3.
We dine out once or twice a week, and try to uncover a few hidden gems.predominantly flavours from asia. In one such adventure, we ventured into golconda paradise-a hyderabadi restaurant. The menu there had the usual suspects – biriyani, haleem, kebabs etc. But what caught Mr Z’s eye was the dessert Double ka meetha. I must admit I have not heard of this delicacy ever. He explained and it seemed like a indianised bread pudding or umm ali. When the dish arrived, it looked mediocre but strangely had the taste of gulab jamun.
This is when he promised me that he would make amma’s version. This is one of the easiest desserts to cook. So here goes.
Unsalted rusk 10 pieces
Oil to deep fry
For the sugar syrup
Water 1 1/2 cup
Sugar 1 cup
Cardamom 3-4 pods
For the garnish
Milkmaid -small tin 90gms
Pistachios, raisins, pinenuts for garnish
In a thick bottom pan dissolve water, sugar with cardamom and bring to a boil. Reduce flame and wait till mixture thickens to form syrup. Let it cool.
In a separate pan fry the rusks in oil.
Place the fried rusks into the sugar syrup. Please note that the syrup must not be too hot.
Pour milkmaid in strings when cooled to room temperature
Garnish this with pistachios, raisins and pinenuts.
serve warm or cold.
> image courtesy italianrecipepasta
My Darling Husband(DH)is not a fan of non-indian delicacies.. his culinary adventure ends within the tightly controlled borders of india..he calls himself -completely Desi! well i would call it completely South indian! Once out of adventure i made him try the TIRAMISU and hes loved it since..its one of the very, few things hes tried that is not indian and liked it!
Again, he doesnt fancy it but likes it never the less.. For his birthday i decided to make it for the first time ever and as usual wanted to try the low fat version- so if you want to slightly lower the fat content use the alternatives i have mentioned.. I must say it tastes awesome but the end result is not as firm as the ones made out of thick cream..the solution to this is to let it freeze for an hour and then move it to the chill tray of your refrigerator… pics will be added soon. this is totally inspired by culinary guru sanjeev kapoor..do give it a shot!
Preparation Time : 15 minutes
Cooking Time : 25-30 minutes
Servings : 8
Finger biscuits- 1packet (I used the Unibic ones)
Unflavored gelatin /china grass -1 tablespoon
Normal thick/low fat cream -2 cup
Powdered sugar -1 cup
Egg yolks -5
Vanilla essence: 2 teaspoon
Sugar -1/2 cup
Instant coffee powder -3 tablespoons + 2 teaspoons
Mascarpone cheese -1 1/2 cup
Cocoa powder -to dust and decorate
Dissolve the gelatin in three tablespoons of hot water. Whip cream and powdered sugar till stiff and keep aside.(again, the stiffness might be less with the low fat cream)
Beat together the egg yolks with sugar and one tablespoon of water in a double boiler or in a heatproof bowl over a pan of simmering water, till the mix forms thick ribbons. Cool this mix and add vanilla essence. Mix three tablespoons (can reduce to 1 1/2 with more water if you want to reduce the coffee taste) of instant coffee powder in half a glass of water and soak the finger biscuits in this solution. Arrange half the sponge fingers in a layer at the base of dessert bowl. Mix two teaspoons of instant coffee powder in one teaspoon of water. Add this along with mascarpone cheese and gelatin to the egg mixture and mix well. Fold in the whipped cream. Pour half the mixture over the now coffee fingers. Arrange the remaining chocolate fingers over the cheese mixture and top with the remaining mixture and level the top. Dust cocoa all over.. Place it in the refrigerator till set.
If you use low fat cream, remember that it will not be set hard and will be pudding consistency..Hence use a flat spoon to serve- with thick cream, it sets to form thicker, stronger wedges..
Enjoy….and remember low fat does not mean load your plate!:D