Lemon Tiramisu

Lemon Tiramisu

This is a gorgoeus summer dessert. Leave the traditional tiramisu recipe for the not so balmy days and opt for this super fresh lemon based version. Mine is a cheat recipe - minus the mascarpone and the limoncello , actually  makes it lighter and fewer calories to burn off later ! I tried using white rum and lime juice as a substitute for the limoncello, but you can do an alcohol free version. The main taste is of the lemon flavour and that should stand out. Combination of sour and sweet is fantastic. Try this at your next summer dinner !

Ingredients (serves 6-8)

25-30 Sponge fingers (available in speciality stores aka lady fingers/Savoiardi originally in Italian) 

For the soaking syrup

1 cup water
1/2 cup sugar
50 ml limoncello (lemon liquer- I did not have this in stock so I used 50 ml Bacardi limon  and 1/4 cup fresh lime juice -you can opt to use only the lemon juice for an alcohol free version)

For the lemon curd

3 eggs

3/4 cup sugar

50 gms butter

1/4 cup lemon juice(freshly squeezed)

1/2 teaspoon grated lemon rind

3 cups whipped cream

Mint to garnish 

1. For the lemon curd, in a steel bowl placed over a pan of simmering water , whisk together all the ingredients (except the butter and rind). Keep whisking till the mixture begins to thicken (about 10 minutes) and you get a sauce like texture (see pic below). Turn off the gas and whisk in the butter and the rind. Let it cool, covered to prevent a film from forming. If a film forms, then re-whisk till there are no lumps.

2. Meanwhile whip the cream till stiff peaks form. I use Rich's cream (available at stores like Aarif's or other baking ingredients suppliers stores ) It a non dairy cream that is very light in taste and texture- always stocked in my fridge !3. Mix all the ingredients for the soaking syrup.Heat till the sugar dissolves. Cool to room temperature.
4. In a shallow rectangular dish (mine was approx 12 X 5 inches) ,line the bottom with half the sponge fingers after dipping them in the soaking syrup for about 2-3 seconds each. If you dip them longer, they tend to break.You can alternatively layer the fingers and pour the syrup over them.You can make this in individual bowls as well instead of using one serving dish
5. Gently fold in the cooled lemon curd with the whipped cream. Pour half of this custard mixture over the sponge fingers.
6. Repeat with another layer of sponge fingers and then another layer of custard mixture.
7. If any syrup is left, pour that over the top layer of the custard.
8. Garnish with mint leaves.
Chill and serve (preferably the next day!)

Chocolate Banana Cake

My new favourite chocolate cake recipe! Adapted from joyofbaking.com, this one is a must try. I always wanted a recipe that gave this dark dense chocolate colour and this one did . There is no need of a frosting really. Just try it warm and fresh out of the oven.Even the method is so easy - just sift all the dry ingredients together. Mix all the wet ingredients in another bowl and then add the dry to the wet -like a cupcake recipe. The same recipe can be used for cupcakes as well

Ingredients (serves 6 to 8 )
1 cup granulated sugar
1 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 cup cocoa

1 medium very ripe banana, mashed
1/4 cup oil
1/4 cup milk
1/2 cup warm water
1 teaspoon vanilla essence
1 egg

For the frosting
75 gms butter, at room temperature
1 cup icing sugar
100 gms cooking chocolate (dark preferably)

1. Preheat oven to 180 degrees
2. Powder the sugar. Sieve all the dry ingredients and add the powdered sugar to the mix
3. In another bowl, whisk/beat together all the wet ingredients
4. Combine the wet and dry ingredients, do not overbeat
5. Pour in a greased baking dish (approximately 6 inch diameter) and bake for 30-35 minutes or till a tooth pick comes out clean.
6. For the frosting, melt the chocolate and the butter over a double boiler. Beat in the icing sugar till you get a creamy texture.  .
7. Slice the cake in half - spread half the frosting. Spread remaining frosting over the top.
8. Chill for a few hours before serving. Tastes as good warm with vanilla ice cream..yum!

Watermelon and Feta Salad

There is no recipe for this salad actually :)

All you need is fresh watermelon, cut into any shape you fancy (I used a regular cookie cutter to get these beauties ) Top with crumbled feta cheese/goat's cheese or any salty cheese (white cheese preferably) . For an even lower calorie version, top with crumbled salted paneer.

Garnish with fresh black pepper, oregano (or fresh basil) and a few drops of olive oil.

Try serving it as a cold starter at your next summer bash! Will be an instant favourite with your guests - make it more fun by cutting it different shapes of the watermelon

Tomato Chutney

I learnt this recipe on a recent holiday to Kerala. This chutney is now a favourite at home with idli/dosa and even parathas. It is also a welcome break from the regular coconut chutney , fewer calories too!

Ingredients (makes one medium bowl serving)

Dry roast mixture
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1 cup chana dal (the one used for chutneys )
4-5 dry red chillies
1 tablespoon urad dal
1 teaspoon jeera
1 teaspooon dhanya seeds
1/2 teaspoon methi seeds
1/4 teaspoon heeng powder

1 tablespoon oil
4-5 sambhar onions or 1 medium onion, roughly chopped
3 medium tomatoes, chopped
1 teaspoon chopped garlic
1/4 cup grated coconut
Salt to taste
1 tablespoon tamarind pulp
1/2 teaspoon sugar/jaggery

For the tempering
Curry patta
Rai seeds

1. In a pan, dry roast all the ingredients listed above for the dry roast till the dal turns light brown in color. Then soak this roasted mixture in 1 cup water for 15 minutes.
2. Heat the oil. Fry the garlic and onions till the onion is light brown, Add the tomatoes and cook till the tomatoes are soft. Turn off the gas and cool
3. Grind to a smooth paste with the soaked dal mixture and remaining ingredients. The 1 cup water used for soaking should be enough, add more if needed
4. Serve in a bowl with a tadka of curry patta and rai seeds