Sunday, April 27, 2008

Cheesecake Pops a.k.a Daring Bakers

Back with the Daring Bakers for an all new creation - Cheesecake Pops!! When I saw this recipe I was both excited and apprehensive. I'd never tried this before and as eggs are not really my favourite food, mostly because they don't agree with me, I decided to experiment. I halved the recipe and dropped the eggs altogether! The result was fabulous. The cheesecake turned out delicious - could not resist a taste as I rolled out the pops. Yumm!! I covered the pops with dark chocolate and coated them with cranberries and coarsely chopped Turkish apricots. Both provided the tartness that set set off the sweetness of the pops. Heavenly was the verdict. This recipe is a keeper. Looking forward to May!!!!

P.S. You can find the original recipe here!!
All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Tuesday, April 22, 2008

Quick Microwave Upma

Upma is a great breakfast food - quick to make, filling, and very nutritious too. When I was a child, we had it every weekend for brunch amongst other goodies. But often as a treat it found its way into our school lunch boxes!! Over time I have worked to simplify the recipe so that its microwave ready for a whenever snack!!

Dry Ingredients:1 cup sooji (cream of wheat)
1 tbsp chana dal
1 tbsp urad dal
1 inch piece ginger, grated fine
2 large dried red chillies, crumbled
1/2 tsp mustard seeds
1 tbsp fresh cilantro, chopped fine
1 tbsp ghee
1/3 cup cashews, chopped

To Make Upma:
Salt to taste
Warm water, as required

  1. Heat the ghee in a large non-stick pan. Add the mustard seeds, and when they begin to pop, lower the heat.
  2. Next add the chana and urad dals. when they turn golden brown, add the cashews and red chillies. Fry until the chillies are crisp and the cashews golden brown.
  3. Now, add the cilantro and grated ginger and continue to fry for 30 seconds. Finally tip the sooji into the frying pan and roast with all the other ingredients on low heat until it gives off a fragrance. Remove into a heat resistant plate and let cool completely. The upma mix is ready.
  4. Store in an airtight box in the refrigerator to shelf for 7-10 day until needed. Alternatively it will stay in the freeze indefinitely.
  5. To make Quick Microwave Upma, remove desired amount into a microwave safe bowl (avoid using plastic), pour hot water and add salt to taste. Generally 2 parts water to 1 part upma mix should be enough.
  6. Place in the microwave, and cook for 2 minutes per serving in the pan. Enjoy with your favourite chutney or plain yogurt.
 Like this recipe. Tried it. Leave me a comment:)

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2013. All Rights Reserved. Kindly do not reproduce without permission.

Wednesday, April 16, 2008

Spinach & Mushroom Rotini

Spinach and mushroom make for a wonderful combination. And with whole grain rotini, the taste is almost heavenly. This is one of my favourite recipes, one I created on one of those long winter evenings when I had a craving for a hearty yet healthy meal!! I am sharing this with all pasta lovers via Presto Pasta Night, hosted by the lovely Ruth.