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May 23, 2016

Mango Mascarpone Cheesecake


Ripe seasonal mangoes coddled in creamy Mascarpone and whipped cream, topped with a light mango jelly and a crisp biscuit base. A delicious Summertime dessert!!
  • Ingredients-
  • For the Crust-
  • 1 packet digestive biscuits
  • 5 tbsp Melted butter
  • 2 tbsp powdered sugar
  • For the cheesecake-
  • 200gms Mascarpone Cheese
  • 200ml Cream
  • 100gms Fresh hung curd
  • 1/2 cup Mango Puree
  • 1/2 cup Sugar(adjust acc. to the sweetness of Mangoes)
  • 2 tbsp Gelatin
  • for the topping-
  • 1 cup Mango puree
  • 1/4 cup Sugar(adjust sweetness)
  • 1 tbsp Gelatin

 Ingredients-
  1. Crush biscuits, add butter and sugar and press into a springform pan.Chill till you prepare the filling.
  2. For filling- Heat up 2 tbsp of water in a small bowl in the microwave, sprinkle the gelatin and let bloom for a minute, stir and keep aside.Whip cream, add mascarpone and hung curd along with the mango puree and sugar, slowly fold in the ge
  3. For topping- Heat mango puree, add in the sugar. In a separate bowl heat up 2 tbsp of water, add gelatin and let bloom, stir and add to the puree.Let cool, the carefully pour on top of the cheesecake. Chill for 4-5 hours. Demould and serve

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October 1, 2015

Yay! inlovewithfood.blogspot.in is amongst the TOP 50 FOOD BLOGS IN INDIA!!


Top 50 Food Blogs In India

Rebateszone.com


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July 20, 2015

EASY CHEESY VEGGIE MACARONI~ for kids


Ingredients-
  • 1 cup macaroni
  • ½ cup mixed vegetables(carrots, beans, cauliflower, beans, corn)
  • 1 onion, chopped
  • 1 large tomato, pureed
  • Ginger and garlic chopped-1/2 tbsp
  • ½ cup milk
  • 1 tsp plain flour(maida)
  • Cheese spread- 4 tbsp
  • Oregano- 1 tbsp
  • Chilli flakes-acc  to taste
  • Black pepper-1/2 tsp
  • Salt to taste
  • Butter-2 tbsp


 Method-

    1. Boil macaroni in plenty of water in a heavy pan, till almost done, drain under running water, splash a bit of oil on top to keep from sticking to each other.
    2. Heat 1 tbsp butter in a pan on low heat and sauté onions till soft, add ginger garlic and then tomato puree, cook well till it starts leaving sides of the pan.
    3. Add the vegetables into pan along with ½ cup water and cook till veggies are tender.
    4. On the other side make the white sauce- heat a tbsp of butter and add flour, roast the flour over low heat for a minute or so, tip in the milk stirring continuously so that no lumps are formed.Let milk thicken, season with salt and pepper and keep aside.
    5. Once veggies are tender, add macaroni to it and toss well, season with salt, pepper n oregano.
    6. Take a serving dish and layer white sauce at the bottom, spread out the macaroni on it and spoon the cheese spread on top, garnish with chilli flakes.
    7. Cheese will melt in a minute.Serve hot with toasted garlic bread.

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June 26, 2014

AN ITALIAN SUMMER RHAPSODY~ MANGO PANNA COTTA


Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk, and sugar, mixing this with gelatin, and letting it cool until set. It is generally believed to have originated in the Northern Italian region of Piedmont although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce, or fruit coulis.(source- wikipedia)
My first tryst with this beloved Italian darling.. Panna cotta is the simplest of desserts — a softly set pudding that, at its most elemental, is made with cream, sugar, and gelatin. which gives it a smooth mouthfeel and a melt-in-the-mouth texture. But you can create a wide spectrum of taste and richness depending on the type of dairy and fruit used. You can create a very light, soft pudding using milk and fruit puree, or an intensely rich, thick pudding using mostly cream. 
Panna cotta can always be the right dessert — whether you're throwing a fancy party or a small one, have lots of time or no time, are gluten-free, dairy-free, allergy-prone, vegan, or simply craving a delicious and creamy sweet. It's perfect.
Before you emabark on this silky journey you might want to lap up some more info, tips and tricks- 3 keys to perfect Panna cotta
This dessert can be made ahead of time and will keep fresh for 2-3 days, the options are almost limitless! I picked the recipe I wanted to try from Deeba’s Blog since she too blogs from India.

Ingredients:
  • 50ml milk, lukewarm
  • 2tsp gelatin
  • 500ml low-fat cream {20-25%}
  • 1 tin sweetened condensed milk {approx 400ml}
  • 2 mangoes, peeled, diced {approx 500g net}
  • Fresh mint to garnish
Method:
  1. Sprinkle the gelatin over lukewarm milk and leave to stand for 5 minutes to soften.
  2. Place the condensed milk and cream in a heavy bottom pan and whisk to blend. Simmer over low heat, stirring constantly, until it comes to a bare boil. Take off heat and whisk the gelatin mixture in well. Strain and allow to cool to room temperature.
  3. Reserve 3/4 cup diced mangoes for topping. Divide the rest between the serving glasses, alternately you can puree and fold in the mangoes. Gently pour the cooked cream over.
  4. Refrigerate for 4-6 hours {preferably overnight} until set.
  5. Top with the reserved diced mango and garnish with fresh mint.
  6. Serve chilled. {Keeps refrigerated for 2-3 days}


Need more Inspiration to cook this Summer favourite???read on…

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March 15, 2014

HOLI SPECIAL!! DAHI BHALLA, CRISPY BESAN SEV, CAPE GOOSEBERRY JAM AND TIPS FOR A SAFE HOLI


 Here's wishing all my beautiful readers a colourful Holi!
We are moving towards warmer weather and the palate craves some spicy cooling foods along with Holi staples like Gujiya and Thandai. Gujiya we bought this year and I made the spicy stuff!!My mom loves Chaat and the likes on Holi and we usually make it every year.So here we go...

 DAHI~BHALLA(Dahi Vada/ Lentil dumplings in spicy yogurt)
FOR Detailed recipe just click HERE 

            AND CRISPY BESAN SEV
                      FOR Detailed recipe just click HERE

Also Cape Gooseberries are in season yet again and I made huge batches of my famous Cape Gooseberry Jam(Rasbhari Jam). For the recipe, just click right HERE
 

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March 5, 2014

PAPER BOAT BEVERAGES- THE HOT NEW WAY TO BEAT THE HEAT!

Its 12pm..I am at work and trust me I am bored..I take a piece of orange colored paper and try to make a boat out of it, one of those paper boats we used to make as kids, especially during the rains and let them loose under rainy torrents. So I fold this way and that but I cant make the boat..its been so long..have I forgotten how to make it???
Weird how I got down  to making this..how did it cross my mind?? Oh yeah .. I received a package from paper boat drinks and that’s how the whole –making the paper boat thing started!! Well more about that later...Right now I am eager to share my package with you!!
 Cute, cute, cute…I loved the packaging, so fresh and hep! Once opened there were some unusual flavours and I could not wait to taste them, so one after the other the packs were opened, poured into a tall glass, clunked in some ice cubes and voila!I am a happy girl!!
AAMRAS
JALJEERA
JAMUN KALA KHATTA
IMLI KA AMLANA
AAM PANNA
Wow! Man I sure was impressed and eager to lap it all up!!
Here is a shot of my favourite- Imli ka Aamlana with Besan methi ki roti and a dollop of butter...yummmm
One click onto their site and a calmness washed over me, I could spend hours here...
I think u guys must try these cutesy yummy drinks and as for me, I' ve found a way to beat the heat and office boredom on sultry summer afternoons!!!!
NOTE: I finally made the orange paper boat, after following instructions at their site lolzzz


Call them at:
+91-124-4222034/33

Mail them at:
paperboat@hectorbeverages.com
hector@hectorbeverages.com

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