Tiramisu Style Dessert

Tiramisu Style Dessert

Food Blogging Marathon from 2/9/2013 to 30/9/2013. 

Each day a new alphabet. 4 categories. 

Regional Food, 

Baked Dishes, 

International Flavors / Fusion flavors, 

Street Food / Condiments / Misc / Recipe less Posts on Food

I wanted to make the classic Italian dessert, Tiramisu.   But unfortunately yesterday whole day it was raining very heavily and to bake the lady finger biscuits in such heavy and humid weather is a bad idea. I waited till the evening but the rains kept on pouring buckets and buckets of water. I was desperate now, as I had not prepared anything for alphabet T. I was searching the internet when I came across something really beautiful looking dessert. It was like Tiramisu in flavours. So giving up my idea of making a classic Tiramisu I made the next best. 

This being my 6th and the last one in the International/fusion category 



Ingredients:
1 8" square white cake
1 family pack coffee flavoured ice cream
coffee liqueur as needed to soak the cakes
some dark chocolate for decoration
some roasted coffee beans (optional)

 The cake being baked in the oven. I made the cake from Gayathri's blog.

Thank you Gayathri for giving this recipe.




You will find the recipe for this Geonise sponge here:

http://gayathriscookspot.blogspot.in/2013/09/genoise-cake-eggless.html



 Make a white cake and when cool cut it to four equal parts. 

Take one part and split into two.







The coffee liqueur. 1 tsp instant coffee adn 1 tsp sugar dissolved in 1/4 cup hot water. 








The coffee brushed on the cake














The coffee icecream 











The stacked cake pieces smeared with icecream. 

 






Decorated with the coffee beans








On a dessert platter keep the white cake and brush it with coffee liqueur till drenched but not soggy. Sprinkle grated chocolate over this and then spread a little softened ice cream over it and cover it with another piece of the cake. Brush this too with the coffee liqueur like before and spread some ice cream over it.  Spread some grated chocolate over it and spread some ice cream. Spread ice cream on the sides too,  Smoothen it from all sides and  decorate with coffee beans and grated chocolate. Use chocolate sparingly as the coffee flavour has to be the main flavour for it to be a Tiramisu Dessert.

While you are assembling the dessert you may have to put it in the freezer for 5 to 10 minutes if the weather is warm as the icecream starts to melt. Work quickly and if necessary put it in the freezer for a few minutes before continuing. 






Serve chilled 

Sol Kadhi

Sol Kadhi

Food Blogging Marathon from 2/9/2013 to 30/9/2013. 

Each day a new alphabet. 4 categories. 

Regional Food, 

Baked Dishes, 

International Flavors / Fusion flavors, 

Street Food / Condiments / Misc / Recipe less Posts on Food

Sol  pronounced  सोल or  सोलं . SOL  being the skin of a fruit called  "Raataambaa"  in Marathi . It is abundantly found in the Konkan region of Maharashtra. It belongs to Mangosteen family. It is tomato shaped fruit, maroon in colour. It is also called as "KOKUM" . Pulp is used to make delicious drink and the skin is dried and used as a souring agent in most Maharashtrian and Goan cuisine. It also imparts a beautiful pink colour. Oil of the seed is a very good moisturiser and we used it on our cracked heels in winter. It is extensively used in cosmetic industry. The fruit and the skin are very cooling and help in regulating the "Pitta Dosha". 

                                                      
                                                              
Kokum fruit on tree    Ripe Kokum with white pulp hiding the seeds   The dried skin called Sol or
                                                                                                                        Aamsool or kokum

Photographs are from wiki and you will find more information on this wonder fruit here: http://en.wikipedia.org/wiki/Garcinia_indica

This is served as an appetiser. It is also served with rice. There is nothing better than having a glass full of cold solkadhi before meal, with meal or even after meal.
As is the case with any Indian cuisine or recipes every family will have a slight variation of the same recipe and each one will vouch for its authenticity.
I am giving you three different ways I make this wonderful drink.
One is the way my neighbour in Dadar, Mumbai use to make. Fiery hot with a wonderful orange red colour to it. This to be strictly eaten with plain rice. Thank you Shirke Kaku for this recipe.

Sol Kadhi # 1 

8 to10 aamsool/kokum
3 to 4 kashmiri chillies
3 to 4 dried red chillies which are hot or as per your taste
1 whole fresh coconut scraped or grated
3 to 4 garlic
a few black pepper corns (optional)
salt to taste.
Method:
Pour 1/4 cup hot water on the coconut and add garlic, Kashmiri red chillies and the dried  red chillies and blend in a blender for 5 minutes. Extract coconut milk. It should be about one cup. In a steel or glass bowl add a few whole black pepper corns, kokum/aamsool and salt. Pour the thick coconut milk over this and let it steep for 1/2 an hour. Keep covred in a cool place without moving it. after 1/2 an hour stir and gently squeeze the kokum and let it steep again for another 1/2 an hour.


Now  remove the kokum and your firey hot Sol Kadhi is ready to be eaten with hot rice.





 Firey hot Sol Kadhi with hot rice








In Goa this along with a piece of fried fish is a special meal. For vegetarians roast or fry a papad to go with the Sol Kadhi and rice.




Sol Kadhi # 2

1 fresh coconut scrapped or grated

 1 cup warm water
6 to 8 aamsool/kokum
2 green chillies
4 to 6 garlic
1/4 cup chopped fresh coriander leaves
salt to taste
Method:
In 1/4 cup water add 2 kokum and let it steep for at least 15-20 minutes. Add warm water to coconut and add green chillies, salt and rest of the kokum and let steep for 10 minutes and then blend to extract first thick coconut milk. 











Add 1 cup water again to the residue and blend once more to extract the second coconut milk. Adjust salt. Add chopped coriander leaves adn let cool in the fridge for 1/2 an hour before serving as an appetiser or to drink with meal or to finish off meal with kokum Kadhi as a digestive.


   


Sol Kadhi # 3 

1/4 cup dahi/curd/yogurt
1/2 cup water
salt to taste
3 to 4 kokum steeped in 1/4 cup water
1 tsp oil
1/2 tsp jeera/cumin seeds
a pinch of asefotida/hing powder

Method:

Squeeze out all the extract from the steeped kokum and add it to the dahi/curd/yougurt. Add water 1/2 cup water and blend to make it smooth. Heat the oil and add cumin seeds and hing and pour it in the blended dahi/curds/yogurt. add salt and chill before serving. You can also steep kokum in buttermilk/chhaas for 15 to 20 minutes and then strain and temper with jeera/ cumin seeds and add salt. This can be served chilled or at room temperature. 





 Sol Kadhi with Tempering.










This is my 6th and final recipe in the Miscellaneous category.

Fruit Raita

Fruit Raita

Food Blogging Marathon # 32  F

Food Blogging Marathon from 2/9/2013 to 30/9/2013. Each day a new alphabet. 4 categories. 

Regional Food, 

Baked Dishes, 

International Flavors / Fusion flavors, 

Street Food / Condiments / Misc / Recipe less Posts on Food

Today's alphabet for the Food Blogging Marathon # 32 is F and I made this tangy, zingy and tasty Fruit Raita in the Miscellaneous category. A simple recipe that can be made with any fruits and any salad vegetables at hand. When you have a festive meal with lots of sweets you need something small on the side that cleanses the palate at the same time adds some zing to the taste. This fruit Raita is that dish.

                                                          

                                                              

 Ingredients:

2 small cucumbers

1 medium apple 

2 small pink or white guavas

1 sweet lime       

For the dressing:

2 inch piece of ginger                  

2 mild green chilies or to taste   

1 1/2 tsp mustard/rai seeds

Dahi/curds/yogurt as needed

1/4 cup cream

1 tblsp sugar

salt to taste

How to make the dressing:

Grind ginger, chillies, mustard seeds, sugar and 1 tblsp dahi to make a paste. 

Peel and chop apple and cucumbers in small pieces. Cut and remove seeds from the guava and chop in small pieces.
Mix with the dressing and add dahi as needed to make it fairly loose. Add salt to taste. Serve chilled. The mustard and the dahi together gives a tangy zingy taste to this wonderful Fruit Raita. You can add green grapes and soft pears too. Do not add any colourful fruits or vegetables in this raita.

E - Enchilada  6/9/2013

D - Dal Dhokli 5/9/2013

C - Chily Cheese Toast 4/9/2013

B - Besnache Ghavan 3/9/2013

A - Alu Vadi  2/9/2013