Classic Mango Sticky Rice (Thai)

Few months back I tried this recipe in one local Asian restaurant who serves amazing Thai and Japanese food. I instantly fell in love with it, as I adore mangoes and coconut both.

Here is the picture of mango sticky rice from that Thai restaurant. I clicked this picture, so that I can make my own version at home. It looks delicious. Isn’t it?

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Now here is my version. Please note that the ingredients might differ a bit, but it tasted exactly the same.

Ingredients (SERVES 4)

I cooked rice in a microwave safe bowl.

A. For Cooking Rice

1. 1/2 cup Sweet Sticky Rice (available in the Asian Market)

2. 1 + 1/2 cups of water

B. Coconut Milk Mixture for Rice

3. 1/2 can of coconut milk (Trader Joes brand)

4. 1 cup of dark brown sugar

5. 1 pinch of Salt.

C. Coconut Sauce for Garnish

1/4 can of coconut milk (In the end 1/4 will remain for later use)

3 tablespoons of dark brown sugar

1 tablespoon of water + 1 tablespoon of cornstarch

1 pinch of salt

D. Fresh Mango (peeled & decoratively cut it)

E. Black Sesame Seeds (Optional for Garnish)

Method:

1. Soak the Rice for 3-4 minutes. (Note: Traditionally Thai folks soak it overnight)

2. Cook the rice in a microwave safe bowl. I never use stove top method as the glutinous rice like sweet sticky rice and sushi rice tend to stick and burn on the bottom. So, I use a safer method and go with 5 mins + 2 mins + 1 min. (Note: Keep checking water level every time. If necessary add more water)

3. Taste the rice. It should not be toothy and must be perfectly cooked.

4. Meanwhile, in a saucepan add all ingredients for coconut milk mixture.

5. Heat it up until lightly boiled. Dissolve all the sugar well. Just switch off the milk+sugar+salt mixture and instantly transfer it to another bowl.

6. Now mix the rice and coconut milk, both should be at hot temperature.

7. In another saucepan heat up the ingredients for coconut milk sauce. Make cornstarch slurry in water and add to the boiling sauce mixture. Let the mixture thicken and cool it down.

8. Peel mangoes and cut it vertically or in cubes.

9. Assemble the dish: In a bowl take coconut milk and rice mixture + Add mangoes + Add coconut milk sauce + sesame seeds (optional). I forgot to garnish it with sesame seeds.

10. Serve warm or at room temperature.

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Berrylicious Tiramisu / Trifle Cake

I made this cake for my husband on his birthday. Ya I wrote made and not baked. Why? Because there is no baking required. It is a great cake which also can be served on hot summer day, when you want something light and refreshing.

Everyone knows about Italian tiramisu dessert. Basically traditional Tiramisu desserts are assembled with lady fingers soaked in espresso coffee liquid and alternately layered with mascarpone cheese and custard layers and cocoa powder. Easy and delicious. Did you know? Tiramisu in Italian means “Pick me up”… well who can resist coffee and chocolate in the same recipe.

There are a lot of variations of Tiramisu desserts like cakes, pies, puddings, trifles, and what not.

Note: I prepared this cake with lady fingers, but you can totally use home-made or store-bought plain vanilla sponge cake. I have used springform cake pan, but you can use a glass baking dish or a trifle bowl.

So here is the scrumptious recipe which I made for my husband’s birthday. I was totally inspired by a YouTube video http://www.youtube.com/watch?v=fPQuuIGa3Jo. I have altered few measurements.

Ingredients: (from bottom to top layers)

Layer 1: (12 pieces or 1/2 slice of sponge cake)

  • Lady fingers (24 pieces) (Please check my note above)

Layer 2: (1/2 of this mixture)

  • 24 oz of raspberries (I used two 12 oz boxes)
  • 1 and 1/2 clementines juice (or 1 large orange juice)
  • 1/4 cup sugar

Layer 3: (1/2 of this mixture)

  • 8.8 oz Mascarpone cheese (I used 1 container)
  • 1 and 1/2 cups of heavy whipping cream
  • 1/2 + 1/4 cups of confectioners’ sugar (known as icing or powdered sugar)

Layer 4, 5, and 6 :

  • Repeat other 12 Ladyfingers, 1/2 Crushed Rasberries mixture, and 1/2 Mascarpone cheese + Whipping cream mixture.

Layer 7:

  • 1 pint Blueberries

Method:

1. Prepare Raspberries mixture. First wash and dry raspberries. Add clementine juice and sugar. Now mash it lightly with a potato masher.

2. Add confectioners sugar in mascarpone cheese. Whisk it gently, or else sugar will fly every where. Now add heavy whipping cream and whisk it until peaks are formed.

3. Add parchment liners in your cake pan. I used 8 inch springform cake pan. As its easy to remove the cake from your pan.

4. Start layering as shown in the pictures below. Set the cake in refrigerator for atleast 4 hours, so that lady fingers absorbs all the juices from raspberries and become soft as a cake layer.

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Blueberry Jam

Who doesn’t like jam. Actually in last two years, I have hardly purchased any store-bought ones, as home made jams are very easy to prepare. Moreover, you can control your ingredients, especially sugar. You can know exactly what is in your recipe, which is my all time favorite homemade cooking advantage.

I don’t have much knowledge on canning, so I make small batches of jams. Small batch can be easily consumed in a month’s time frame. Jams can be used not only on a slice of bread or a croissant, but you can mix it with granola and Greek yogurt for a perfect breakfast on the go. It can be baked in a puff pastry with brie cheese. There are several uses.

Summer is going on and we frequently visit local farms for fruit picking. If you haven’t experienced farm fresh picking, then please do so. It is a perfect day out activity with your family and friends, especially kids.

My husband and I have gone for several of them: blueberries, raspberries, strawberries, cherries, and apples. You can also pick pumpkins during Halloween-Thanksgiving holiday time.

Ingredients:

2 cups of fresh blueberries

1/2 lemon juice

1/2 cups of sugar

2 tablespoons of pectin (a vegetarian option)

Method:

Heat up your pan at low-medium temperature.

Add blueberries, lemon juice, sugar, and pectin. Mash everything well.

Now reduce until 1/3 of the original quantity.

Cool it a bit and fill it in a clean and sterilize container jar.

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Carrot Pudding (Indian Carrot Halwa)

Well, this is every Indian’s heart and soul favorite recipe. I’m sure you guys must have tasted it in any of the Indian restaurants in the U.S. It is usually served in the buffet’s dessert section.

Similarly you can make Indian style rice pudding. Just substitute carrots with 10 cups of partially cooked basmati (long grain) rice. I make it with carrots or rice or bottle gourd.

It is a perfect party dessert, as you can make it ahead of time and serve it hot (wintertime) or cold (summertime). It taste great either ways. This recipe will serve approximately 10-12 people.

Ingredients:

  1. 12-15 whole large carrots (peeled and shredded in the food processor)
  2. 2 tablespoon of Ghee (or Clarified Butter)
  3. 1 Can of Evaporated Milk
  4. 1 Can of sweetened Condensed Milk (use unsweetened if you are diabetic and add some natural sweetener)
  5. 3 pods of Cardamoms (freshly grounded in a mortal pastel/coffee grinder)
  6. 1 pinch of Saffron (leave it in 2 tablespoon of dairy milk for 15 minutes)
  7. Almonds/Pistachios for Garnish (or cashews or raisins)

Directions:

  1. Heat up a non-stick or a thick bottom stainless steel pan at low-medium heat setting.
  2. Add ghee and add shredded carrots.
  3. Saute the shredded carrots for atleast 15 minutes, until soft.
  4. Add evaporated milk and condensed milk.
  5. Stir the mixture for 10 more minutes.
  6. Add ground cardamom and saffron+milk mixture.
  7. Cover the pan and keep stirring the mixture in between (don’t let it stick to the bottom of the pan) it until most of the liquids are vanish. (Will take good 30-40 minutes on low-medium heat)
  8. Now garnish it with almonds or/and pistachios.
  9. Serve hot of cool it completely.

Carrot Pudding

Indian Carrot Halwa

 

Eggless Crepes (French)

This is an eggless crepe recipe. Eggless… Crepes!! I know your reaction.

My husband and I enjoyed French Crepes a lot during each of our Canada trips to Quebec City, Montreal, and Vancouver. Since then they have become our favorite breakfast menu item. Savory or sweet we love both versions.

So recently I did some research and found this eggless recipe online. It came out really well.

Ingredients:
1/2 cup whole milk
2/3 cup water
1/4 cup butter, melted
2 tablespoons vanilla extract
1 cup all-purpose flour (or mix 1/2 cup whole wheat flour + 1/2 cup of all purpose)
1 tablespoon sugar
1/4 teaspoon salt
+
1 tablespoon butter (for making the crepe)

Various Stuffings:
1. Sautéed Spinach and Mushrooms with Gruyere Cheese)
2. Sautéed Asparagus and Mushrooms with Gruyere Cheese)
3. Almond cocoa spread (Trader Joes)
4. Raspberry or Strawberry or Apricot Preserve
5. Chocolate Hazelnut Spread (Nutella)
6. Whip cream and fresh berries
7. Powder sugar for snowy effect in the end.

Directions:
1. Mix wet ingredients:
In a medium bowl, mix together milk, water, melted butter, and vanilla extract.

2. Mix dry ingredients:
In a small bowl, thoroughly mix flour, sugar, and salt.

3. Whisk flour mixture into milk mixture until batter is smooth.

4. Cover and rest the batter for 2 hours or more.

5. Warm a medium skillet over medium-high heat. Coat pan with a small amount of butter and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter.

5. Stuff with your favorite combination.
If making savory crepe then let the cheese melt completely.

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Mango & Chia Seeds Smoothie

I loved chia seeds instantly when I heard about its benefits on Dr. Oz show. That’s one of my all time favorite shows, as you can learn about different products on it. Anyways, Chia seeds are full of fiber and protein.

It is similar to basil seeds, which we used in Indian falooda (a frozen drink). I guess they are cousins of the same family.

I recently purchased them from trader joes. They were extremely expensive, but I had to buy them anyways. I have found better deal in Costco for chia seeds. Chia seeds can be used in smoothies, milk cereals, puddings, salad dressings, and also in muffins. Just like we use wheat germ or flax seeds. They plump up in 2-3 hours after soaking in the pudding or smoothies.

So anyways, let me share my first experiment with them.

I made a frozen smoothie by using trader joes’ frozen mangoes this time, but you can chose any fruits you like. Just freeze the fruits in the freezer for few hours. (Example: pineapples, mangoes, bananas, coconut milk… Combos)

Ingredients:
1 and 1/2 cups of Frozen mangoes
1 cup of yogurt (any regular or Greek)
1/4 cup of agave nectar (or any sweetener)
2 cups of cold water (or coconut milk + water)
1/4 cups of chia seeds

Method:
I blended mangoes with yogurt, agave, and water in my Blendtec (smoothie setting).

Now take it out in a container. Add chia seeds and incorporate them well in the smoothie.

I refrigerated it overnight. You can keep it for 3-4 hours

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Blueberries, Apple, and Pecan Crisp

This is a recipe when you are in the mood for a warm dessert with/without ice cream on top.

Ingredients:
2 cups of fresh blueberries
1 diced apple (or two peaches)
1 tablespoon of arrowroot starch (or cornstarch)
1 and 1/2 tablespoons of organic sugar

Topping:
Pumpkin Pecan Instant Oatmeal (1 package)
1 cup of all purpose flour
4 tablespoons of dark brown sugar
3 tablespoons of unsalted butter (cold and chopped)
1 pinch of salt
1 pinch of freshly grated nutmeg
1/2 teaspoons of cinnamon powder

Note: I used Trader Joes pecan pumpkin spiced oatmeal. If you don’t have it use regular instant oatmeal, but then add chopped walnuts or pecans.

Method:
Preheat the oven on 400 degrees.

Wash fruits and mix them with all purpose flour and organic sugar. Add them in the baking dish.

Now make the topping in another mixing bowl. It will have a crumbly texture.

Sprinkle the topping on top of the fruits. Now bake for 30 minutes.

Serve it with your favorite ice cream.

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