No-Bake Jelly Biscuit Cake With Fresh Cream and Chocolate Syrup

February is a month of Love. True Love comes only once in a lifetime. So, never let it go until you draw your last breath. Never underestimate the power of Love. Only Love has the power to heal the broken heart. Love is everywhere, but it touches only fewer soul. When love is true, it knows no boundaries, it has no limitations. It cannot be measured. Distance is nothing when the love is real, if someone means so much, time and distance never separate them.

 

Today, it is a Valentine's day. Let's choose your valentine and show him/her that how much you love......

But before ending this day, I have some special recipe for all of you. I cannot hold enough anymore and finally, the wait is over. The recipe name is No-Bake Strawberry Jelly Biscuit Cake With Fresh Cream and Chocolate Syrup. Biscuit Cake is very popular in Europe and called European dessert and also called Refrigerator Cake. Here, in this recipe I give a twist to this recipe by adding Jelly and fresh cream along with some fresh strawberries.

Fruit is my first love and when talk about the cake I can die for it....this recipe is solely made for me and I can't wait anymore to have this on my plate. 

Enjoy this delicious, healthy, tempting and fabulous recipe and don't forget to share this cake with your loved ones. Let's make a wish that my love for Fruit, Cream and Cake will remain forever till my last breath.

Happy Valentine's Day. 

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6-8
Cuisine: European 
Course: Dessert
Author: Ayesha Md

Ingredients: 

For Jelly:

500 ml (2 cups) of water
Weikfield Jelly, Strawberry Flavour

For Biscuit Cake:

120 gm biscuit (Marie gold biscuit or any tea biscuit)
2 tbsp of butter
4 tbsp of Weikfield cocoa powder
5 tbsp sugar
1/2 tsp vanilla essence
150 ml (1 cup of milk)
8 almonds, finely chopped
8 cashew nuts, finely chopped

For Syrup:

1/2 fresh cream
1/2 cup milk
4 tbsp of Weikfield cocoa powder
1/2 tsp vanilla essence
3-4 tbsp of sugar
fresh strawberries for decorate

Method:

1) Mix the contents of the Weikfield Strawberry Jelly Crystals pack and Premix sachet in a bowl. As shown in the picture.

2) Ignore if there are any lumps in the mix, as these will easily dissolve when hot water is added. As shown in the picture.

3) Boil 500 ml of water in a vessel. Allow it to cool for 1 min. As shown in the picture. 

4) Pour the hot water into the bowl containing the Weikfield Strawberry Jelly Crystals and Premix. Stir until completely dissolved. As shown in the picture. 

5) The Jelly set at room temperature in 45 minutes. Refrigerate it over night. As shown in the picture.

6) Take a bowl, add any tea biscuit here, I'm using Marie gold biscuit. As shown in the picture.

7) Break down all the pieces into 1/2 inches approximately. Add chopped nuts. As shown in the picture.

8) Take a large vessel, add butter, milk, cocoa powder, vanilla essence and sugar make a smooth mixture free of lumps. As shown in the picture. 

9) Turn on the flame and cook this mixture for about 5-10 minutes or till the syrup is slightly thick. As shown in the picture.

10) To test, the syrup must coat back of the spoon this is the right consistency. The syrup will thicken after cooling. As shown in the picture.

11) After cooling, pour this syrup into the biscuit and mix well. As shown in the picture.

12) Now take out the jelly of a refrigerator, which had been made previously. As shown in the picture.

13) Transfer the chocolate biscuits mixture on jelly and press down with the base of a jelly and smoothen at the top with the help of spatula. As shown in the picture.

14) Cover it and refrigerate it for 5-6 hours or overnight. 

15) Take another vessel, add fresh cream, cocoa powder, vanilla essence and sugar make a smooth mixture free of lumps. As shown in the picture.

16) Turn on the flame and cook this mixture for about 5-10 minutes or till the syrup is slightly thick. 

17) To test, the syrup must coat back of the spoon this is the right consistency. The syrup will thicken after cooling. As shown in the picture.

18) After cooling, pour this chocolate syrup on the biscuit and jelly cake. Refrigerate jelly and biscuit cake for 3-4 hours or until set. As shown in the picture.

19) Remove the jelly biscuit cake with the help of a plate. Decorate it with fresh cream and strawberries. As shown in the picture. 

20) Yours delicious No-Bake Jelly Biscuit Cake With Fresh Cream and Chocolate Syrup is ready to serve. Serve chilled. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe.... 

Leftover Roti Badami/Almond Paneer Kabab Recipe

The question that remains in our mind is, what to do with our leftover food? And we all know that food should not be wasted at any cost. So, today with this recipe, I'm going share one of the amazing, delicious and healthy recipe called Leftover Roti Badami/Almond Paneer Kabab. 

Ingredients: 

Method of Cooking: 

1) Heat tawa on medium flame, then roast Roti one by one on low flame and cook them turn occasionally until it turns crisp.
2) Allow them to cool down at room temperature. Then break into pieces and transfer it into a dry mixer jar. 
3) Blend to a fine powder along with almond. Set aside
4) Take a pressure cooker, add potatoes, salt and water. Turn on the flame, and bring it to a boil, cover the lid of the pressure cooker and simmer for about 10-15 minutes or till it tendered. 5) Turn off the flame, remove the potatoes from the water, run them under cold water and peeled them off and mash them. Set aside.
6) Take a vessel, add peas, salt and water. Turn on the flame, and bring it to a boil, cover the lid of the vessel and simmer for about 10 minutes. 
7) Turn off the flame, drain excess water from the peas and set aside. 
8) Take a bowl, add paneer and mash them properly.
9) Now, take a big bowl and add Roti powder mixture, paneer, pea, potato, onion, coriander leaves, green chilli.
10) Add salt, black pepper powder, red chilli powder, cumin powder, coriander powder, garam masala powder, aamchur powder and turmeric powder, mix them well.

11) Now, make small size patties like Kabab. Take a small bowl and beat eggs. 
12) Now take a kadhai/vessel, heat enough oil, dip each patty into the beaten egg and then place them into to the oil.
13) Add a small batch of patties at a time, cook on low-medium flame turning occasionally.
14) Once done, remove them from the oil and transfer them to a kitchen paper. 
15) Repeat this process for the rest of the Kabab mixture. 
16) Yours delicious Leftover Roti Badami/Almond Paneer Kabab is ready to serve. 
17) Serve hot with ketchup or spicy chutney.

Crunchy Maggi Almond and Veg Salad Recipe

Maggi is everyone's favourite. But eating Maggi on a regular basis is not good for health. So, I decided to make something healthy and delicious out of this Maggi pack. We all love Salad and we all knew that Salad is tasty and beneficial for our health. There are many amazing benefits of eating Salad on a regular basis. Such as it lowers the calorie count, good for eyes, improves digestion, helps you sleep well, Salads add fiber to your diet and reduces cholesterol, it is a good source of fiber, strengthens muscles, boots immunity system and much more. You can make a bowl of Salad easily, you do not need to be a Masterchef to prepare a Salad bowl. All you need is to cut some of your favourite vegetables. Boil them if needed.
 

Here, in this recipe I tried to make a new type of Salad called Crunchy Maggi Almond and Veg Salad. The main ingredients of this recipe are Maggi packet, roasted almond, green onion, capsicum, carrot, oil and some spices. Do try this recipe and you will definitely fall with this recipe.

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Side Dish
Cuisine: Asian
Servings: 4
Author: Ayesha Md

Ingredients: 

1 packet Maggi (Discard seasoning)
1 capsicum, thinly sliced
1 carrot, cut into julienne 
2 cups of green onion
10-15 almonds, thinly sliced
salt as per taste
2 tbsp olive oil
1/2 tsp black pepper powder
1 tbsp black sesame seeds
oil for frying
1/2 tsp sugar/honey 

Cooking Method:

1) Take a large bowl, add capsicum, carrot, green onion, salt, oil, black pepper powder, black sesame seeds and sugar/honey. As shown in the picture.

2) Mix them well and then add Maggi chunks. As shown in the picture.

3) Take a pan, heat oil, add almond and fry till they turn golden brown. Turn off the flame and pour roasted almond on Salad. As shown in the picture.

4) Mix them well. Yours delicious Crunchy Maggi Almond and Veg Salad Recipe is ready to serve. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....  

Deviled Egg Potato Salad Recipe

Deviled Eggs also known as Stuffed Eggs, Russian Eggs, or Dressed Eggs are hard boiled eggs. Deviled Eggs have been first of all shelled, cut in half and then filled with a delicious paste made from the egg yolks mixed with other ingredients such as Mayonnaise and Mustard. Deviled Egg Potato Salad is very delicious and healthy recipe. The main ingredients of this recipe are Potato, Egg, Onion, Garlic, Mayonnaise, Mustard and Salt. In this recipe, I skip Onion and Garlic and this Deviled Egg Potato Salad Recipe is made without Onion and Garlic. Do try this recipe once, you will fall in love with this yummy Deviled Egg Potato Salad Recipe. 

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Serves: 4-6
Cuisine: Italian
Course: Snack
Author: Ayesha Md

Ingredients:

3 Potatoes, large boiled, chopped
7 Eggs, hard boiled, chopped
1 cup Mayonnaise 
2-3 tbsp Mustard (optional)
1 tbsp Lemon juice
Salt as per taste
Sweet paprika for garnish

Instructions:

1) Take a pressure cooker, add potatoes, salt and water. Turn on the flame, and bring it to a boil, cover the lid of the pressure cooker and simmer for about 10-15 minutes or till it tendered. 2) Turn off the flame, remove the potatoes from the water, run them under cold water and peeled them off and cut into cubes. Set aside.
3) Take an another empty pot vessel and boil the eggs into the water for about 15-20 minutes.
4) Or until hard boiled. Remove the shell from a boiled egg, slice the eggs in half, remove the yolk from the egg and place them in another bowl. Chopped the whites and add to the potatoes.
5) With the help of spoon, mash the yolk and add mayonnaise, salt and yellow mustard, mix them well using hand whisker.
6) Pour this mixtures over the chopped potatoes and egg whites, mix them well.
7) Refrigerate for at least 2 hours to blend flavour. Sprinkle with sweet paprika before serving.
8) Yours delicious Deviled Egg Potato Salad Recipe is ready to serve.

Sprouted Green Gram Kosambari Salad Recipe

Kosambari or koshambari is a typical south Indian salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split Bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal. Kosambari can be eaten along with Sambar and steamed rice. Generally kosambari is made of green gram, grated coconut, coriander and chili. Optionally grated carrot or finely cut cucumber can be mixed. Oil, mustard, curry leaves, asafoetida for seasoning.

Kosambari is low on calories, high in nutrients and it is a bowlful of colourful Sprouted Green Gram Kosambari Salad. Kosambari is distributed during festivals and on special occasions such as ceremonies and weddings. It is distributed to masses during Ganesha Chaturthi and Sri Rama Navami. Its'a healthy salad served as a part of a meal & as prasad during festivals. Source may be taken from https://en.wikipedia.org/wiki/Kosambari.

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves: 5-6
Cuisine: Karnataka 
Course: Side dish
Author: Ayesha Md

Ingredients:

1 cup Sprout Green Gram 
Salt as per taste
2 tbsp Cooking oil 
1 tbsp lemon juice
2 green chillies, finely chopped
1/2 cup carrot, grated
1/2 cup cucumber, finely chopped
1 cup coriander leaves, finely chopped
1/2 cup pomegranate seeds 
1/2 tsp cumin seeds 
1/2 tsp mustard seeds
1/2 tsp asafoetida (hing)
6-8 curry leaves

Method:

1) Take fresh Sprouted green gram, also known as moong beans or moong. Wash 2-3 times and set aside. 

2) Take a large bowl, add fresh sprouted green gram or moong beans, salt, green chillies, cucumber, lemon juice, coriander leaves, pomegranate seeds and carrot. As shown in the picture.

3) Mix everything well, transfer it into serving bowl.
4) For tempering, heat oil, add cumin seeds, mustard seeds, curry leaves and asafoetida saute for a few seconds, when they splutter turn off the flame, then pour it into Sprouted Green Gram Kosambari Salad. As show in the picture.

5) Yours delicious Sprouted Green Gram Kosambari Salad is ready to Serve. Serve warm or chilled. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....  

Hyderabadi Spicy Tomato/Tamatar Chutney Recipe

Chutneys are an essential part of an Indian meal/breakfast. In South Indian cuisine Chutney plays an important role. In Tamil Nadu, Tomato Chutney is Known as Thakkali Chutney and in Andhra, it is called Tomato Pachadi. This Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is extremely goes well with Idli, Dosa, Pongal, Rava, Uttapam, Paniyaram, Vada, Bread, Chapati, Pakoras, Parathas, Khichdi and Rice. However, Chutney is a side dish, but it is used extensively in almost all Indian cuisine. 

The best about this Chutney is that, you can make this Chutney in a big batch and keep it in an airtight container in the refrigerator for up to a week. This Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is perfect to serve with everyday meals. This Chutney is tangy and spicy and can be made with minimal ingredients. The main ingredients of this recipe are Tomato, Dry red chillies, Salt, and Red chilli powder, Cumin seeds, Mustard seeds, Turmeric powder, Curry leaves and Oil. You can even do a lot of variations with this Chutney, such as you can add Onion, Garlic, Peanut or Coconut to it. But here, in this recipe I skip onion and garlic and this Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is made without onion and garlic. This Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is very delicious and healthy and at the same time it is very easy to prepare. Do try this recipe once and you will definitely fall in love with this Chutney.

Prep Time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Severs: 2 
Cuisine: Hyderabadi
Course: Side dish
Author: Ayesha Md

Ingredients:

1/2 kg tomatoes 
Salt as per taste
75-100 ml oil
6-8 dry red chillies
8-10 curry leaves
1 tbsp red chilli powder
1 tsp kashmiri red chilli powder
a pinch of turmeric
1 tsp cumin seeds
1 tsp mustard seeds

Instructions: 

1) Wash tomatoes and chopped them. Take a grinder and grind them to make a rough coarse paste. Set aside. As shown in the picture.

2) Take a kadhai/pot vessel, heat oil, add cumin seeds, mustard seeds, curry leaves and dry red chillies. Saute for a few minutes or till chilli change its colour.
3) Add the grind tomato paste and mix well, add salt, turmeric powder, red chilli powder and Kashmiri red chilli powder, mix everything well.
4) Cook on high flame till all water evaporates and all mixtures becomes a mass and leaves the side of the pan. 
5) It will thicken, cook till oil separate.

6) Yours delicious Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is ready to serve. As shown in the picture. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....