Cottage Cheese (paneer) Chocolate Bar

Usually the chocolate - nuts or chocolate - dry fruit combo’s are quite popular. But, I wanted to try chocolate, nuts and cheese combination. I tried to eat different kind of cheese cubes along with chocolate and found our paneer is the perfect combination. 

After a couple of tries, I could make a perfect choco cheese nut combo and I’m glad to share. Trust me; Cottage Cheese (paneer) Chocolate Bar won’t disappoint you.  It can be served as a dessert or snack. 

Ingredient – 150 gms of dark chocolate (70 % coco) melted      ;      1 cup of crumbed Indian cottage cheese (paneer)    ;      2 tbsp of sugar      ;     1 tbsp of butter ;     ¼ cup of chopped nuts (walnut, almond & cashew)

Place the fry pan on a medium flame and add cottage cheese, butter, sugar stir it till cheese become yellowish then add nuts fry till cottage cheese become caramelized. Turn off the flame and allow it to cool.

Melt chocolate by double boiler or in microwave oven then pour chocolate in rectangular pan, which is linen it with parchment paper. Then sprinkle evenly the caramelized cottage cheese and nut mixture. Transfer the pan into refrigerator to set.

Walnut Caramel Ice Cream

Most of the so called ice cream manufactures are selling Frozen Dessert under the Ice cream label. Yes, it’s a Chilling Truth!  

According to the Food Safety and Standards Authority of India, (even FDA also claims almost the same definition) the definition of an ice cream means that the product is obtained by freezing a pasteurized mix, prepared from milk and /or other products derived from milk with or without the addition of nutritive sweetening agents, fruit and fruit products, eggs, etc. 

You name any brand, and read the ingredients label. You will find these chemicals in it for sure.      // Water, sugar, milk solids, edible vegetable oil, liquid glucose, vegetable protein, emulsifier - 471, stabilizers - 410, 412, 407 Acidity regulator - 330. Contains permitted synthetic food colors and added flavors. Nature identical and artificial milk and strawberry flavoring substances//

Why they need to use so much of so called edible chemicals? Just to keep the price low and for creamy texture.  One liter of heavy or whipped cream and two litters of “ice cream” are priced almost at the same price. How is that possible?  Two litters of  frozen dessert (labeled as “ice cream”) contains a less than 100 ml of heavy or whipped cream as milk solids rest is vegetable oil and edible chemicals.

Here, I am posting a REAL Ice Cream as per the standards. Since, we are not using any edible chemicals and stabilizers; it cannot be served or consumed directly from freezer. It needs to be kept out (at room temperature) for about ten minutes before you serve to get the same creamy texture of Frozen Dessert.

Ingredient  :   1 ½  cup of heavy cream      ;      1 /2 cup of full fat milk      ;     1/2 cup of dark brown sugar       ;        60 gms of butter       ;    2 tbsp of cream    ;     a pinch of salt     ;     1/2 cup of  chopped walnut        ;      1 tsp of vanilla essence  

First let’s caramelize the brown sugar.  Heat the brown sugar and butter in a heavy pan over medium heat, stirring with a spoon once sugar starts to dissolve, Add 2 tbsp of cream and stir further until the sugar completely dissolved. (if require add few tbsp of cream) Remove the pan from the heat and add chopped walnuts, salt and vanilla Transfer to a bowl and stir in salt and vanilla. Cool the caramel mixture in to room temperature.

In a separate bowl the boil the cream and milk and pour it into caramel mixture and whisk to combine. Transfer it to frozen canister and spin until it become thick and creamy consistency. (You may use hand mixer as well) 

Transfer the frozen canister (with closed lid) into the freezer.

Vegan Banana Bread

Whenever I post the Vegan recipe, there is a considerable increase in the traffic. I don’t know the reason behind. Not just for the traffic, I am posting a vegan recipe again. This one for my vegetarian friends those who always ask for egg less cakes and bread recipes. 

Ingredients  :      1 banana mashed    ;     3/4cup of coconut milk      ;     1/4 cup coconut oil      ;     1/4 cup of sugar      ;     1/8 cup of warm water      ;     1 tsp of instant yeast   ;      1 ½ cup of whole wheat flour       ;      1 ¾ cup of all purpose flour    ;      1 tbsp of salt      ;    1 tbsp. of coconut milk (for brushing)  

Procedure :        In bowl add coconut milk, warm  water, sugar, yeast  and mix well.  Add salt, mashed banana, coconut oil, whole wheat flour and mix well. Add the all purpose flour little by little and knead until it become smooth and elastic dough but, not sticky. 

Shape it into a ball and place it in an oiled bowl and cover with damp cloth for about 2 hours or till it become double in volume.  Gently deflate the dough and shape the dough into a greased loaf tin or braid it. (It’s up to you to decide how many braided you need) cover the loaf with damp cloth for about an hour for a second raise. 

Add little sugar in 1 tbsp. of coconut milk (non vegans can add 1 tbsp. of honey instead of sugar) mix well and brush it on the top of bread. Transfer the loaf pan into 180°C pre-heated oven and bake for about 40 to 50 minutes or till the bread is nice brown on top and sounds hollow when tapped. 

Chocolate roll cake

Last Mothers day, my mother was here with me. But, this year she is in Chennai, so I want to treat her, visually with this rich and lavish cake as mother’s day special. (Needless to mention, she is also sweet toothed like me) 

This is my very first attempt to make a rolled cake & chocolate rose with nail piping. The rose piped, separately by using Ateco 127 rose tip and placed on the cake. (It’s not that bad, isn’t ?)  

Ingredient for Chocolate cake  :     3 eggs       ;        ½ cup of sugar      ;      1/2 cup of all purpose flour        ;       ¼ cup of coco powder        ;           1 tbsp of hot water

Ingredient for Whipped Cream Filling:      ½ cup of heavy cream       ;     2 tsp of icing sugar        ;        1/2 tsp of vanilla essence

Ingredient for Chocolate Ganache  :     150 gms of dark chocolate        ;          100ml heavy cream

Ingredient for chocolate leaves and procedure from here  

Ingredient for chocolate rose, as same as Chocolate Ganache (as above) and procedure from here

In a bowl mix all purpose flour with coco powder keep aside. Add the eggs and sugar large bowl and beat (using electric hand mixer) till it became pale in color. Gradually add the flour into the egg mixture and beat well to get right consistence of the batter. If required add hot water mix.

Transfer the batter into greased shallow baking pan and spread the batter evenly and bake in 180° pre heated oven for about 15 – 20 minutes or until it done.

Remove the pan from the oven and loosen edges with a sharp knife. Sift the icing sugar over the top of cake layer and cover the top with towel and let stand for about 5 minutes. Invert the cake onto the towel and gently roll the cake up in the towel while it’s still hot (Don’t worry about the layer breaks) it should hold together when rolled.) Leave it for about 30 - 40 min

Meanwhile, let’s prepare the Whipped Cream Filling. Beat the heavy cream with vanilla essence & icing sugar until it becomes soft peaks consistency.

Unroll the cake and spread the cream all over and leaving about one inch border all around the edges. Roll the cake again and keep it in the fridge for 30 min.

Meanwhile, let’s prepare the chocolate Ganache. Microwaving the chocolate and cream until it melt and combine. Allow it to cool to room temperature.

Finally, remove the cake from the fridge and pour the ganache on the cake and keep it in the fridge for 30 minutes. Then, using offset spatula shape it to create the wooden log effect. Transfer to the fridge again and serve chill.

I dedicate this cake dessert to all, those who are celebrating their motherhood.