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Showing posts with label Desserts. Show all posts

Portuguese Almond Cake Filled With Sweet Egg Cream

A traditional cake with the typical Portuguese flavors it’s always a good option at any party or special occasion! We recommend this almond cake recipe filled with sweet egg cream. It has an excellent presentation and everyone will love it!


For the cake:

200 grams (7 ounces) almond kernel
5 egg whites
150 grams (2/3 cup) granulated sugar
150 grams (1 cup) all-purpose flour
1 teaspoon baking powder
1 tablespoon liquid caramel
50 grams (1/4 cup) softened butter
250 grams (8 3/4 ounces) natural yogurt

For the filling:

100 grams (1/2 cup) granulated sugar
100 ml (1/2 cup) water
5 egg yolks
1 lemon peel
1 cinnamon stick


For the cake:

Preheat the oven to 180ºC (350ºF). Grease a round cake pan (25 x 6 centimeters (9 3/4 x 2 1/3 inches)) with margarine and dust with some flour.

Separate the yolks from the whites. Store the yolks for the sweet egg cream.

In a food processor, grind the almonds until they become a fine powder; set aside.

In an electric mixer, beat on medium speed the sugar and the egg whites until a homogeneous mixture.

Add the grinded almond kernel, the yogurt, liquid caramel, and mix for 3 to 4 minutes until it’s nicely incorporated.

Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and quite creamy mixture.

Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes (the time depends on the oven).

Turn off the oven, unmold and let cool to room temperature.

For the filling:

In a bowl, whisk the egg yolks.

In a saucepan, put the sugar, water, lemon peel, and the cinnamon stick, stir and bring to low heat until it starts bubbling. Turn off the heat, remove the lemon peel and the cinnamon stick and let cool about 5 minutes (reserve the cinnamon stick).

Slowly add the previous mixture to the beaten egg yolks and go stirring with a wire whisk until a homogeneous mixture. Pour in a saucepan together with the cinnamon stick and bring to low heat about 15 minutes until creamy (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally.

Turn off the heat, remove the cinnamon stick and let cool completely.

Slice the cake in half with a long sharp knife. Place the bottom slice of the cake on a platter and spread with the sweet. Cover with the top slice of the cake and serve.

How to make Marathi Modak Recipe

Modak sweet is a flour dumpling stuffed with coconut, jaggery, nutmeg, and saffron. Here is a steamed modak recipe, also known as 'ukdiche modak', however, there is a wide variety of this Indian dessert which includes fried modak as well. A popular dessert from Maharashtra which is consumed highly during the festival of Ganesh Chaturthi, modaks are now made in many parts of the country as well. Due to Lord Ganesha being 'Modakpriya', the one who likes modak, 21 pieces of modak are served as the offering in puja during Ganesh Chaturthi. This is an easy modak recipe with rich flavors of nuts and saffron that together appeals to our taste buds and make this sweet an irresistible one. You can also experiment with the stuffing as per your liking.

For Dough

  • 1 cup All-Purpose Flour / Maida
  • 3 tsp Rawa / Soji/Cream of wheat
  • Pinch of salt
  • 2 tsp Oil

For Stuffing

  • 2 cups frozen shredded Coconut
  • 1 1/4 cup Sugar
  • 1 cup Khoya / Mawa
  • 1/4 tsp Cardamom powder
  • 1 1/2 tsp Poppy Seeds
  • 1 tsp Ghee
  • Oil for frying

To make dough
  • Heat up 2 tsp oil in a pan.
  • Take all-purpose flour, soji, salt, mix well and add hot oil, mix by using a spoon.
  • Keep on adding a small amount of water at a time and start to knead the dough.
  • Knead the dough till it becomes stiff but yet little bit soft.
  • Cover the dough and keep for 30 min
Modak Recipe

For filling
  • Heat up a pan on medium heat, add coconut and cook for 4 to 5 min.
  • Add sugar, dry fruits, mix and cook for 2 min
  • Add khoya, mix and add cardamom powder and mix well.

To make Modak

  1. Take a tsp of oil and again knead dough to make it soft.
  2. Take a small ball from the dough and roll like a thin poori.
  3. Add the filling and start to close edges by making small folds and gather it at the center and close to form a small peak.
  4. Now deep fry all modak till it gets a nice golden color.

  1. Close edges of Modak nicely otherwise all filling may come out while frying the modak.
  2. Don't cook filling for longer time otherwise it will become dry

Vermicelli Payasam | Kerala Semiya Payasam

Semiya/Vermicelli Payasam, usually served warm or at room temperature, is the most simplest of payasams. This creamy, thick, delicious Semiya Payasam is the sole winner in all hearts and among all age groups. Our Kerala Semiya Payasam is very well illustrated in a simple way.


3 cups vermicelli
1/4 - 1/2 cup whole milk
1/2 cup sugar
2 tablespoons Cream
1/4 cup ghee or butter clarified butter
1/4 cup Almonds/pista nuts/cashew nuts
3 tablespoons pods Cardamom crushed
1/4 cup White sago
Water as needed
Vanilla essence a modern twist

Vermicelli Payasam


  • Boil 2 liter milk in a sause pan and add fried vermicelli into it and stir well continuously.
  • Add cardamom,cashew nut and raisins and stir well.
  • After vermicelli is well cooked turn off the flame and add sugar as required.
  • Can be served hot or cold.

Kalakand Recipe with Paneer and Condensed Milk


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous.


2 litres Milk 15-20
4 tablespoons sugar
1/4 tablespoon Alum crushed
1/2 tablespoon ghee


15-20 pistachios thinly sliced
Silver warq


  • Boil the milk in a large, thick-bottomed kadai till it thickens slightly. Add the alum (phitkari) to the thickened milk and stir continuously till the milk becomes grainy.
  • Cook till most of the moisture evaporates and a solid mass remains. Add the sugar and mix well.
  • Cook for five or ten minutes longer till the mixture thickens again. Grease an aluminium tray with ghee.
  • Pour the milk mixture into the tray and level the surface. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place.

How to make Mix Fruits Lassi Recipe


1 large mango, 1 cup chopped mango
2 medium bananas or 3 small or 1 large banana, chopped
¾ to 1 cup milk
2 cups fresh curd/yogurt
1 tbsp rose water (optional)
4 to 5 green cardamoms/choti eliachi, seeds kept and husks removed (optional)
4 to 5 tbsp sugar or honey - add as required
7 to 8 ice cubes (optional)


1. Take the chopped mangoes and bananas in a blender. also add seeds of 4 to 5 cardamoms and 1 tbsp rose water. i added about 1 cup chopped mango and ⅔ cup chopped banana. add ½ cup milk and blend till smooth.

2. Then add 4 to 5 tbsp sugar/honey (add sugar or honey as required), ½ cup milk and 2 cups yogurt. 

3. You can also add ice cubes at this step.

4. Blend again till smooth.

5. Pour the Lassi in tall glasses.

6. Serve mix fruit Lassi Immediatedly.

Prawns Wrapped in Noodles Recipe with Chili and Coriander


4 tiger or king prawns, cleaned
1/4 cup lemon juice
1 whole red chilly, mashed
Garlic, mashed
A pinch of salt
A pinch of pepper
1/4 onion chopped finely
Some coriander, chopped

For the Sauce

1/4 cup lime juice
2 tsp fish sauce
1/2 tsp garlic
1 tsp coriander, chopped
1/2 tsp chilly
A pinch of sugar or 1/4 tsp
Salt and pepper to taste

For Wrapping

1 packet rice noodles, boiled
Satay sticks
Oil for frying


1. Marinate the prawns in lemon juice, red chilly, salt, pepper, coriander, onions and garlic.
2. Let it marinate for a couple of minutes.
3. In the meanwhile make the sauce.
4. Mix all the sauce ingredients.
5. Pierce the prawns with the satay sticks through the back of its tail.
6.Wrap these with the noodle strands and deep fry them.

Key Ingredients: 

Prawns, Lemon Juice, Red Chilli, Garlic, Onion, vegetable oil, Fish, salt, flat noodles, black pepper, onion, sugar, coriander leaves, lemon juice, fish sauce, red chilli,

Argentine Red Sauce and Marinade Recipe


1⁄2 cup sherry wine vinegar or 1⁄2 cup red wine vinegar
1⁄4 cup extra virgin olive oil
3 tablespoons fresh parsley, minced
3 garlic cloves, minced
4 teaspoons paprika
1 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 teaspoon cayenne pepper


1. Whisk all ingredients together in a bowl.

2. May be refrigerated in an airtight container for 1 week.

How to make a Argentinean Potato Salad Recipe


4 russet potatoes, peeled, boiled, and cubed
3 hard-boiled eggs, chopped
1 (10 ounce) can mixed vegetables
1⁄2 cup mayonnaise
1⁄2 teaspoon black pepper
1⁄2 teaspoon ground mustard
1⁄2 tablespoon fresh lemon juice
1⁄2 teaspoon dried dill weed
5 tablespoons chopped pimento stuffed olives
Salt, to taste , Pepper, to taste


1. Bring a large pot of lightly salted water to a boil.
2. Cook peeled potatoes until tender but still firm, about 15 minutes.
3. Drain, cool, and cube.
4. Place eggs in a saucepan, and cover with cold water.
5. Bring to a boil, and immediately remove from heat.
6. Cover pan, and let eggs stand in hot water for 10 to 12 minutes.
7. Remove from hot water and allow to cool.
8. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
9. In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives.
10. Stir to blend.
11. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat.
12. Cover, and refrigerate for 1 hour, or overnight.

Kokub's Mango Chutney from Pakistan Recipe


4 green (under ripe) mangoes - peeled, seeded, and cut into strips
1 (1 inch) piece fresh ginger root, chopped
3 cloves garlic, peeled
2 1/2 cups white sugar
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon cumin seed
2 cardamom pods
4 cardamom seeds
1 (3 inch) cinnamon stick
5 whole cloves
1 cup distilled white vinegar
5 black peppercorns, crushed


1. Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.

2. The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.

Spicy Pakistani Zucchini Recipe

"I am from Pakistan, and this recipe is from the Pakistani kitchen. This dish is traditionally served with chapati, but you can serve it with boiled rice too."


1/4 cup cooking oil
1 onion, thinly sliced
6 zucchini - peeled, seeded and cut into semicircles
1/2 teaspoon salt
2 cups water
2 teaspoons chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder
1 teaspoon ground coriander seed
3 whole cloves
7 whole peppercorns
4 tomatoes, chopped
2 tablespoons plain yogurt


1. Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).

2. Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

Rava Ladoo - Sooji Laddu Recipe


Rava/ Sooji – 1 cup
Sugar – 1 cup
Cardamom – 4
Ghee/Clarified Butter- ¼ cup, melted
Cashewnuts – 6 or 7, broken into small pieces
Raisins – 10 to 15


1. Heat a kadai with a little ghee, roast the cashewnuts until brown, then add the raisins and fry till they plump up. Transfer into a wide bowl.

2. In the same kadai, add the rava/sooji and fry on medium heat, stirring continuously until light brown. Allow to cool.

3. Grind the roasted rava. Grind according the amount of coarseness required. You can make a fine powder or leave it slightly coarse. Transfer into the bowl

4. Powder the sugar and caradamom and transfer into the same bowl.

5. Mix the cashews, raisins, powdered sooji, and sugar well.

6. Add the ghee to this and mix well.

7. Shape into small balls and set aside.

8. Store in airtight containers.

Crispy Thattai Recipe - Murukku Recipe


Rice flour - 2 and 1/2 tumblers [400 grams]
Urid dhal flour (Ulutham paruppu flour) - 1 and 1/4 tablespoon
Butter (Vennai) - 50 grams
Salt - 1 and 1/2 teaspoon
Red chilly powder - 1 teaspoon
Asafoetida - 1/4 teaspoon
White Sesame (Ellu) - 1/2 teaspoon
Sunflower oil - For frying

Preparation of Urid dhal flour

1. Heat 50 grams of urid dhal in a dry pan
2. Roast till it turns brownish red
3. Put this in a mixer grinder container and grind it nicely
4. Use this urid dhal flour as per the above quantity


1. Grind raw rice - pachcharisi - in nearby flour mill
2. Take the above quantity of rice flour
3. Heat rice flour in a dry pan for 2 minutes
4. Put the rice flour in a basin
5. Add the urid dhal flour
6. Add salt
7. Add sesame, asafoetida
8. Mix thoroughly
9. Add butter
10.Mix thoroughly
11.Add water in small quantities and mix. Do this until dough is formed
12.Take a small ball from the dough
13.Touch hand with sunflower oil and spread the ball to form a round shaped thattai
14.Put the thattai in hot oil for frying

Lakkadi Maida Biscuits Recipe -Sweet Diamond Cuts


Wheat flour - 200 gm
Red Chilly powder - 1 teaspoon
Ghee - 2 teaspoon
Sunflower oil - 2 tablespoon
Salt - 1 teaspoon
Sunflower oil - 250 ml (for frying)


1. Mix wheat flour, chilly powder and salt in a vessel
2. Add ghee to this vessel
3. Heat sunflower oil in a pan and add this in the vessel
4. Mix the items in the vessel thoroughly
5. Prepare a dough, adding required quantity of water
6. Let this dough remain for half-an-hour
7. Make balls from the dough
8. Take a ball and just touch it with wheat flour
9. Using roti stone, spread the ball
10.Make small pieces from this
11.Fry the pieces in oil

Best Kaju Badam Burfi Recipe -Almond Cashew


Almonds- 1 cup
Sugar - 1.5 cup
Ghee - 1/4 cup


1. Soak the almonds in hot water for half and hour. Remove the skin.
2. Grease a square tray and keep aside.
3. Grind the almonds into a fine paste by adding little water or milk.
4. In the meanwhile, place a heavy bottom vessels on heat.
5. Add sugar and 1/2 cup water and heat on medium flame till the sugar reaches one string consistency.
6. To check for one string consistency, wet your fingers, and take a little bit of the syrup between the thumb and index finger and take them apart, if you see a single string then the syrup is of right consistency.
7. Add the ground almond paste and mix without any lumps.
8. Then add the ghee and keep stirring till the whole thing comes together as a mass and the sides start frothing.
9. Pour into a greased plate. Cool for few minutes and mark the pieces while still warm.
10.Cut and separate the pieces after cooling.

Veal Chop with Portobello Mushrooms Recipes


 5 tablespoons olive oil, divided
 1 tablespoon butter
 2 veal chops
 1 portobello mushroom, sliced
 1 1/2 cups chicken broth
 1 1/2 teaspoons fresh rosemary, chopped
 1/2 cup red wine

Veal Chop with Portobello Mushrooms


1. Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.

2. Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.

3. Drizzle with remaining 1 tablespoon olive oil, and serve.

Varieties Of Vatha Kuzhambu- Sundakkai Brinjal Ladies Finger


Tamarind (puli) - size of lemon
Mustard - 1 teaspoon
Bengal gram (kadalai paruppu) - 1 tablespoon
Urid dhal (ulutham paruppu) - 1 tablespoon
Thoor dhal (thuvaram paruppu) - 1 tablespoon
Vendhayam (fenu greek) - 1/2 teaspoon
Red chilly - 6
Kuzhambu podi - 2 tablespoon
Gingely oil (nallennai) - 6 tablespoon
Asafoetida powder
Salt - 2 teaspoon


1. Prepare 2 tumblers of tamarind water by thoroughly sqeezing tamarind in water
2. Heat gingely oil in a pan
3. Add asafoetida and mustard. Allow mustard to burst
4. Add bengal gram, urid dhal, thoor dhal, chilly, vendhayam and fry till they turn red
5. Add kozhambu podi in the pan
6. Add the tamarind water
7. Boil for 10 minutes
8. Add curry leaves and turn off the stove

Drumstick Vathakuzhambu : Add chopped drumstick and boil along with tamarind (Step 6 above)

Sundakkai (or) Manathakkaali Vatha Kuzhambu : Fry any one of these in a separate pan, with a teaspoon of gingely oil. Add this along with curry leaves as a final step.

Brinjal (or) Ladies Finger Vatha Kuzhambu :  Add any one of this in step 4 above and fry along with them.

Potato Cheese Paneer Balls

Main Ingredients

Potato boiled - 1 cup
Egg - 1 [ whisked ]
Pepper powder - 1/4 tsp
Breadcrumbs - 400 gms
Salt to taste
Oil for deep frying
Ingredients For Filling

Paneer grated - ¼ cup
Coconut - 2 tbsp [ Grated ]
Cheese - 50 gms [ Cut into Small Square]
Ginger paste - ½ tbsp
Coriander leaves - 3 tbsp [Chopped]
Lemon juice - ½ tbsp
Red chilli powder - ½ tsp
Corn flour - 2 tbsp

Potato Cheese Paneer Balls


1. Heat the pan with oil, add ginger paste & sauté gently

2. Add grated paneer & coconut, red chilli powder, salt and corn flour then sauté gently for 2 minutes

3. Turn off flame. Add chopped coriander leaves, lemon juice & mix well

4. Add salt & pepper powder with boiled-mashed potatoes. Keep the mixture in the refrigerator for 25 minutes to avoid stickiness while making balls

5. Make lemon size ball out of the mixture. Depress the center of the ball and fill the paneer stuff & cheese and make ball again by closing all the edges

6. Dip each ball in the egg mixture & roll it in breadcrumbs. Make sure all the sides are rolled with breadcrumbs equally.

7. Deep fry all the balls in golden brown color

8. Serve hot with tomato sauce, chilli sauce or green chutney

Cheesecake Stuffed Strawberries Dipped in Chocolate


24 large strawberries
1/2 cup strawberry-flavored cream cheese
3 tablespoons reduced-fat sour cream


Rinse and remove stems from strawberries.
Place point down side up on a cutting board and cut a deep “x” in the top of each strawberry. Carefully spread berries apart.
In a small bowl, beat cream cheese and sour cream until smooth.
Pipe or spoon filling into each berry.
Refrigerate until ready to serve.
Renal and renal diabetic food choices

Cheesecake Stuffed Strawberries Dipped in Chocolate

Helpful Hints

1. Try stuffed strawberries at your next party or potluck. Your guests are sure to love this one.

2. Strawberries are a very low carbohydrate fruit. That’s why 2 large strawberries are counted as zero carbohydrate choices and only 1/4 serving of fruit.

3. One large strawberry is 1-3/8” diameter, not to be confused with extra large strawberries, 1-5/8” diameter. Twenty-four large strawberries is approximately one pound.

Rocky Road Parfaits Desserts Recipes


1 4-serving-size package chocolate or chocolate fudge instant pudding mix
2 cups milk
1/2 cup frozen whipped dessert topping, thawed
1/4 cup unsalted peanuts, coarsely chopped
1/4 cup tiny marshmallows
Chocolate curls (optional)

Rocky Road Parfaits Desserts Recipes 


1. Prepare pudding mix according to package directions using the milk. Remove 3/4 cup of the pudding and place in a small bowl; fold in whipped topping until combined.

2. Divide remaining plain chocolate pudding among four 6-ounce glasses or dessert dishes. Top with dessert topping mixture. Let stand for 5 to 10 minutes or until set.

3.Sprinkle with peanuts and marshmallows. If desired, garnish with chocolate curls.

Make ahead tip

Make-Ahead Directions: Prepare as directed through step 2. Cover and chill parfaits for up to 24 hours. Serve as directed in step 3.

Quick Cherry Crisp Desserts Recipes


1/3-1/2 cup sugar
1 tablespoon cornstarch
4 cups frozen unsweetened pitted tart red cherries
1 cup crumbled shortbread cookies
2 tablespoons butter or margarine, melted
1/4 cup chopped pecans or almonds, toasted 
Ice cream (optional)

Quick Cherry Crisp Desserts Recipes


1. In a small bowl, combine sugar and cornstarch. In a large saucepan, sprinkle cornstarch mixture over cherries; stir to combine. 

2. Cook and stir over medium heat about 10 minutes or until thickened and bubbly. 

3. Cook and stir for 2 minutes more.

4. Meanwhile, in a medium bowl, thoroughly combine crumbled cookies, butter, and nuts

5. Divide cherry mixture among four dessert dishes. Sprinkle cookie mixture over cherry mixture. If desired, serve with ice cream.