Summer Fruits with Homemade Custard

10 Aug

Thick and creamy custard with the light flavor of vanilla. Served in a martini glass with chopped fruits of your choice.


1 vanilla bean

500 ml milk

6 Tbsp sugar

8 large egg yolks

Seasonal fruits of your choice, chopped


Open up the vanilla bean completely and scrape out the vanilla seeds.

In a pot put the vanilla seeds along with 500 ml of milk, 500 ml cream, 4 tbsp sugar and let it come to a boil.

In another bowl put egg yolks along with 2 tbsp sugar and whisk.

Once the milk and cream mixture is boiled strain the extra vanilla beans and keep stirring through out.

Add the vanilla and milk mixture one ladle at a time into the beat eggs while continuing to whisk the eggs.

Repeat till the vanilla and milk mixture is finished.

Transfer all the egg mixture into the pot and keep stirring while its on the flame until it becomes thick and golden,

To Serve: In a martini glass place the chopped fruits and pour the custard and serve.


Low Fat Chocolate Brownies

10 Aug

Winner of the weekly Guilt Free bakes away decadent chocolate brownies with healthy ingredients like curd, olive oil, wheat flour, honey and nuts.


100 gm thick curd

100 gm honey

125 gm wheat flour

25 gm olive oil

50 gm chocolate powder

100 gm ground almonds

Walnuts coarse

50 gm cream

1 tsp baking powder

1/2 tsp baking soda


Whisk curd till no lumps are formed, add almonds.

Add honey, oil. Whisk again.

Then sieve flour and chocolate powder 2 times.

Line the cake tin with butter paper and oil it.

In the cake batter add cream, baking powder and soda.

Fold in the flour and walnuts. (Do not beat too much)

Pour the mixture in a cake tin.

Cover with aluminum foil and place the cake in a preheated oven at 170 degrees for 30 minutes.

Uncover and bake again for 10 minutes till its done. Decorate as per your choice.

Pear Ice and Crunch

10 Aug

A great dessert for summers. Icy sorbet made with pears and mint, served on a crunchy bed of nuts, cornflakes, sesame, coconut etc.


For the base:

100 gm butter

3 tbsp honey

1.5 tbsp castor sugar

125 gm roasted cornflakes

75 gm chopped nuts

50 gm shredded coconut – roasted

1 Tbsp roasted sesame seeds

For the pear sorbet:

150 ml water

100 gm sugar

1 tsp grated lemon rind

50 ml lemon juice

4 pears – peeled and chopped

3 Tbsp gin (optional)

2 Tbsp chopped mint


For the base:

Melt butter, honey, sugar, cornflakes, nuts, coconut and all the other ingredients for the base together.

Press into an oiled, round serving dish. Allow it to set.

For the sorbet:

Pour water into a pan.

Add sugar and rind.

Dissolve sugar over a gentle flame.

Bring to a boil.

Add pears.

Simmer until tender.

Cool. Add juice, gin and mint.

Freeze until firm. Serve with crunchy base.

Fried Milk & Toffee Chocolates

10 Aug

An inventive dessert. Chocolate bars dipped in batter, coated with crumbs and fried. This is then placed on a bed of crushed cookied and topped with honey.


2 milk & toffee chocolates (you can use any other chocolate also)

30 gm refined flour-30gms

1 egg (optional)

50 gm bread crumbs

1 pack plain cookies

50 gm icing sugar (for garnish)

20 gm honey

Oil to deep fry


Cut the chocolates in even sizes.

Make a batter with refined flour and eggs. (or flour and water)

Dip the chocolates in the batter and coat them with bread crumbs.

Deep fry in hot oil till they turn crisp from out side.

Crush cookies on a plate and place fried chocolate on top.

Pour honey on top. Sprinkle sugar and serve hot.

You can serve this with vanilla ice-cream.

Eggless Coffee Cupcakes

10 Aug

Soft and spongy eggless cupcakes with a coffee kick. Smothered with some coffee cream cheese frosting. Yummy-licious!


Dry ingredients:

1 cup maida/ flour

1 tsp baking powder

3/4th cup sugar, powdered

1 1/2 Tbsp cocoa powder

Wet ingredients:

1/2 tsp vanilla essence

5 Tbsp butter, softened (Salted. In case you are using unsalted butter, add 1/4 tsp salt)

3/4th cup milk, to make the batter smooth (Adjust the milk quantity according to your batter’s smoothness)

1 Tbsp coffee powder + 1 tsp water, to make a paste (You can increase or decrease according to your coffee tolerance)


Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners.

In a bowl sift maida, baking powder, cocoa powder and sugar.

Add in softened butter, vanilla essence, coffee paste and milk till a smooth batter forms.

Pour the batter into the moulds and bake at 180 degrees until done. (Approximately 15-20 minutes)

You check if they’re done by inserting a toothpick into the cupcake. If the toothpick comes out clean, it means it’s done.

Take the cupcakes out of the oven. Let them cool entirely.Note: Do not frost them unless they are completely cool as the frosting will start to melt.

You can frost the cupcakes with mascarpone cheese with a shot of whiskey or some coffee butter cream. Here, coffee cream cheese frosting has been used.

Key Ingredients: Coffee, Sugar, Vanilla Essence

Old Fashioned Apple Pie

10 Aug

As American as an apple pie. Let the aroma of a freshly baked pie fill your home.

For the pastry:

600 gm all purpose flour

1 tsp salt

2 Tbsp sugar

250 gm frozen butter

1 1/2 cups ice water

For the filling:

2 Tbsp all-purpose flour, plus more for dusting

12 Granny Smith apples, peeled, cored, and sliced

3/4 cup sugar, plus additional for pie top

Zest and juice of 1 lemon

1 1/2 tsp cinnamon

1/2 tsp nutmeg

Pinch ground cloves

2 Tbsp unsalted butter

1 large egg, beaten


Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.

In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.

Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving

Apple Cranberry Crumble

10 Aug

On Do It Sweet, Vicky Ratnani makes a fruity, crunchy sweet ending for co-host Maria Goretti.



  • 1 Tbsp butter

    2-3 apples, chopped

    1/2 cup cranberries (or more if you like)

    2-3 Tbsp orange juice


For the topping:

2/3 cup flour

1/3 cup castor sugar

1/3 cup butter

1 Tbsp almonds, slivered


Heat butter in pan. Add the apples to it.

Saute a bit. Add the cranberries.

Mix well. De-glaze with some orange juice. Cook the apples till turn slightly brown.

Now for the topping, mix the flour with butter. Add the almonds to give that extra crunch.

Spoon the apple mixture in a bowl and top it with the topping.

Bake for 15-20 minutes at 170 degrees.