November 29, 2011

Zucchini Besan Sabji (No Onion No Garlic) - Jain Friendly Recipes

Zucchini Indian Besan Sabji

Confession: for the longest time, I thought zucchini was another type of cucumber that's only used in raita and salads. I didn't even know the Indian name for zucchini, having never seen this vegetable in Kerala or even Hyderabad.

Zucchini Indian Besan Sabji

It seems it's actually a fruit, not a vegetable, and is closely related to ridge gourd (torai or tura in Hindi) and beerakay in telugu.

Zucchini Indian Besan Sabji

Anyway, I wanted try an Indian recipe with Zucchini and went with the easiest option - a quick and simple sabji with besan. Also check out Indian potato fry (no onion, no garlic), yam fry, and sesame tofu recipe.

This is a no-onion no-garlic recipe.

Zucchini Besan Sabji
Serves 2-3

2 zucchini, peeled, washed and cut into small cubes
3 tbsp of besan / Bengal gram flour
1 tsp of red chilli powder
1/4 tsp of turmeric powder
1/8 tsp of hing / asafoetida
1 tsp of rice flour (optional)
Salt to taste
1-2 tbsp of oil
1 tsp of cumin seeds / jeera
1/4 tsp of mustard seeds
2 strands of curry leaves


1. Add the besan, salt, chilli powder, turmeric, rice flour (if using), and hing to the cubed zucchini. Mix well with fingertips until the zucchini pieces are well coated in the mixture. Set aside.

2. Heat oil in a pan and add the mustard seeds and jeera. When they mustard pops and the jeera sizzles, add the curry leaves and the zucchini mixture.

3. Mix well until the zucchini pieces are coated in oil. Cook on low flame, stirring occasionally, until the pieces are cooked and pulpy. If you don't peel the zucchini, the pieces will hold their shape and will be firmer, so it's up to you how you want it to turn out.

Zucchini Indian Besan Sabji

That's it!

Serve hot with steamed rice or chapatis / rotis. How do you cook Zucchinis the Indian way? Share your recipes if any!

November 27, 2011

6 Must-Try Kerala Christmas Recipes

Having grown up in a Christian-dominated society, I grew up with a lot of influence from the religion. I studied in a Christian School (no matter what the headmistress says now, it was a Christian School, we sang hymns at Monday assembly and said "Our Father" every morning before classes), almost all of my parents' friends were Catholics, I used to find more peace in Kurisupally, a church that was closer to my home than Thirunakkara Sivan Temple. This is not to say I favour one religion over the other, I ended up turning agnostic. Ironic, I know.

Anyway, this post was not to talk about my religious preferences, but to talk about Swapna Chechy and her blog - Swapna's Cuisine. Swapna Chechy is a childhood friend of my sister's. She is probably familiar to most of you since she has been an avid food blogger for the past couple years. Her cooking distinctly reminds me of my childhood, of sneaking in homemade wine when I was 8, eating bitter, rum-soaked raisins by the fistful at 10, and the sugar rush from all the Christmas cakes, both homemade and otherwise, that would flood into our home starting the first week of December well into the New Year.

Here are 6 Christmas Recipes from Swapna's Cuisine that I highly recommend. Check out my version of Kerala plum cake recipe if you'd like.

Milk Liquer

Chicken Balls

Vellayappam (or Paalappam if you prefer that)

Meat Ball Curry

Vegetable Stew (Ishtoo)

Kerala Plum Cake (Christmas Fruit Cake)
Not sure if I will have time this year to make any Christmas cookies and cakes but I will be home at the time so I am sure there will be no shortage of Christmas Fruit Cake!

November 25, 2011

Ammini Kozhukattai Recipe - Mini Kozhukattai - Vinayaka Chaturthi or Ganesh Chaturthi Recipe

Ammini (also called Mini or Mani) Kozhukkattai is not something I grew up eating. The sweet vella kozhukattai was often made and a favourite in our house but amma just made plain kozhukkattai with the leftover modak cover dough (without the jaggery filling), which we ate with chutney podi or just as-is.

                               Ammini (Mani) Kozhukkattai Recipe

It's my sis who made this once with the leftover modak covering flour and it was instant love for me. She dismissed it a simple snack that she often makes but it was delicious. I tried it for the first time with the leftover flour after making kozhukattai for Ganesh Chaturthi.

November 23, 2011

Moong Usal Recipe - A Popular Maharashtrian Dish

Moong Usal Recipe - A Popular Maharashtrian Dish

It all started when I bought a bag of sprouted moong dal to make this soy chunks sprouted moong biryani for FSB. I had half a bag leftover and turned to my trusted Facebook Page for ideas. I got a lot of suggestions, most revolved around chaat. Since I am lazy, and since of the suggestions coincided with a recipe in one of the books I was reading - Ginger and Ganesh - I decided to go with a Maharashtrian Usal Recipe.

Moong Usal Recipe - A Popular Maharashtrian Dish

Usal is made with maki or moth bean sprouts. Using moong sprouts for usal is also not uncommon so I decided to go ahead and do just that. I also learnt from the book that Misal is Usal with has been spiced up a bit more and made into a kind of chaat. I hear this is very common street food in Maharashtra. If any of you know more, do leave your insights in this post :)

Moong Usal Recipe - A Popular Maharashtrian Dish

Usal is a dry side dish that's amazingly flavourful. Serve with rice and some gravy or make this into a gravy dish. I personally prefer the dry version.

Moong Usal Recipe

Adapted from Ginger and Ganesh
Serves 2-4

2 cups moong bean sprouts
1 onion, chopped
1/2 of a tomato (or 1 small tomato)
1" piece of ginger, minced
2-3 flakes of garlic, minced
1 tsp amchoor (dry mango powder) or 1/2 tsp tamarind paste
1-2 green chillies, chopped
A pinch of turmeric powder
1 tsp red chilli powder (adjust to taste)
1 tsp coriander powder
1 tsp Kitchen King Masala (or garam masala / goda masala)
1 tsp grated jaggery or brown sugar (or regular sugar)
2 tbsp oil
Salt to taste

How I Made It:

1. Heat oil and add the onions and green chillies. Saute until the onions have turned a light brown.

2. Add the minced ginger and garlic and fry until the raw smell disappears - about a minute.

3. Now add the coriander, chilli powder, turmeric, and salt, and jaggery or sugar. Fry for another minute.

4. Add the sprouted moong dal and chopped tomato along with the tamarind paste or amchoor (I used tamarind paste). Sprinkle some water and cook on low flame covered for 8-10 mins.

5. When the beans have turned crunchy and chewy, add the garam masala, and garnish with chopped coriander.

Serve hot with steamed rice and some gravy.

Note: you can pressure cook the sprouted beans until soft and then follow same recipe. I prefer to leave it crunchy.

Moong Usal Recipe - A Popular Maharashtrian Dish

Sending this to CWS - Moong Beans hosted by Priya.

November 21, 2011

Potato and Drumsticks Curry Recipe in Poppy Seeds Gravy

potato drumsticks khus khus curry recipe

Recipe for a potato drumstick curry that has a thick tomato khus khus (poppy seeds gravy).

Until I was 10, we used to live in a sprawling L-shaped house with a gorgeous garden. My mom has quite a green thumb and whatever shoot or seeds she planted would grow and bloom into beautiful things. We had a drumstick tree in the backyard and during one season, it showed off its splendour by giving us many baskets of long, slender drumsticks. Amma, being the generous soul she is, gave off bags of it to friends, relatives and neighbours until they threw up their arms when the word drumsticks was mentioned! So she sold some. I remember because she bought me a box of foreign chocolates from the only foreign goods store in town at that time.

potato drumsticks khus khus curry recipe

So yes, my connection with drumsticks goes beyond the simple girl-and-vegetable relationship that I share with most other vegetables.

Fast forward two decades. One day I got this email from my mom-in-law saying she tried a recipe with potatoes and drumsticks and that it came out very nice.

This is her recipe. It's a bit similar to potato saagu that I made ages back and then completely forgot about but somehow, I liked it better than saagu. Too bad I am all out of khus khus / poppy seeds and can't get them in Singapore.

Potato recipes I recommend - Bombay potatoes, Punjabi aloo gobi, dry aloo methi, and this gorgeous dum aloo recipe from my mom-in-law.

Potato and Drumsticks in a Thick Poppy Seeds Gravy

Serves 4

2 large potatoes, cubed
1 drumstick, cut into 3" long pieces
1 onion, chopped
1 large tomato , chopped
5 tbsp khus khus / poppy seeds (soaked in water for 15 mins)
2-3 green chillies
2-3 flakes of garlic
1 tsp red chilli powder (adjust to taste)
1 tbsp coriander powder
1/2 tsp cumin seeds / jeera
A pinch of turmeric powder
2 tbsp oil
Salt to taste
Coriander leaves for garnishing


1. Grind the soaked khus khus with jeera, coriander, and garlic into a smooth paste. Add water as necessary, the poppy seeds will thicken the mixture.

potato drumsticks khus khus curry recipe

2. Heat the oil and add mustard seeds (optional). When they pop (if using) add onions and green chillies and fry until lightly browned. Then add the drumsticks and potato cubes. Add in 2 cups water and mix well.
potato drumsticks khus khus curry recipe

3. When the mixture comes to a boil, add the ground khus khus paste, chilli powder, turmeric, and some salt. Mix well.

potato drumsticks khus khus curry recipe

4. Throw in the tomatoes and mix.

potato drumsticks khus khus curry recipe

The mixture should still be a bit watery for the vegetables to full cook. If it's not, add some more water. Cook covered until the potatoes are soft and the drumsticks are cooked through. Adjust salt.

potato drumsticks khus khus curry recipe

Garnish with coriander leaves and serve hot with steamed rice, roti, nan, or even crusty bread.

potato drumsticks khus khus curry recipe

Serve potato drumsticks curry with some warm rice or vegetable pulao.

November 20, 2011

Review: Confections of a Closet Master Baker

I've been on Goodreads for a couple of months now and absolutely enjoy the site. If you love reading, maybe you should check it out too (no, they are not paying me to say this). I am planning to share my reviews of cookbooks and food-related books here as I post them on my Goodreads profile. Here's the first one.

Confections of a Closet Master BakerConfections of a Closet Master Baker by Gesine Bullock-Prado
My rating: 5 of 5 stars

If I had waited even 10 minutes after finishing this book, I'd have probably given it a four. That doesn't mean a bad thing necessarily, just that the aftertaste of this book is just so... delicious. I had very low expectations when I started the book, I am yet to read a food-related memoir that I thoroughly enjoyed. I haven't read very many either, to be fair.

Midway through the book, I realised "Sandy" and "my sister who is an actress" that the author references now and then is Sandra Bullock! The author worked in Hollywood for a while and then moved to a small town and set up her own bakery. The promos and intros to the book hype this fact a lot. She gave it all up and moved away. But (thankfully) the book doesn't dwell on this fact too much. Yes, she's very clear she found Hollywood fake, tiresome, and boring but that's not the central theme of the book (again, thankfully).

The bits that stood out for me are the afternoon tea stories the author shared with her Omi (grandmom) and her mom who died of colon cancer. It's touching, it's a German tradition that even as a South Indian, I could fully relate to. Each time she mentions her dead mom and her memories associated with her, my heart went out to her.

Of course, all the butter, sugar, flour, and chocolate in the book appealed to the food-lover part of me. She confirms the fact that having one's own pastry shop is no cake walk, literally. I knew it, but it still helps to hear it again so that I won't feel tempted to leave my job (that I enjoy, btw) and follow that path. Some of the recipes seem delicious and I am reluctant to return the book before I have atleast taken some photocopies of those pages.

A must-read if you even remotely enjoy baking.

Want to buy your own? Here are the links: AMAZON | FLIPKART

November 18, 2011

Kerala-Style Prawn Roast Recipe - Prawns or Chemmeen Roast Kerala-Style

Kerala-Style Prawn Roast Recipe - Prawns or Chemmeen Roast Kerala-Style

Kerala-Style Prawn Roast Recipe - I hardly ever cook non-vegetarian food but whatever little I have tried so far has come out super well, no idea why. When I was in Mountain View earlier this year and met up with Saks, the talk obviously turned to food and she mentioned how she loves Varsha's version of Kerala Style Spicy Prawns Roast. It sounded delicious and I made a mental bookmark.

I tried this prawn roast recipe a couple of months after getting back but never got around to posting it. Here it is, finally.

Kerala Chemmeen / Prawn Roast - A Spicy Treat

The process may seem a bit long-wound so I would recommend lining up all the ingredients so that you can add them in one by one. Preparation time is about 20 mins and cooking time another 20 so it doesn't take that long at all. Note that I got cleaned prawns so if you don't, then that will take extra time to prep.

For other spicy seafood recipes, check out nethili fry and karimeen pollichathu. You may also like this chilli chicken recipe and easy coconut milk chicken curry recipe.

Kerala-Style Prawn Roast Recipe

Serves 4

3 cups prawns, cleaned and deveined
2 tbsp coconut oil
1"piece cinnamon, 3 cloves and 2 cardamom pods coarsely powdered
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 tsp fennel seeds
3-4 dry red chillies, halved
a handful of curry leaves
2 tbsp small coconut pieces (thenga kothu)
1 tbsp minced ginger
1 tbsp minced garlic
2 cups peeled shallots (or use 2 onions)
3-4 green chillies
1 tomato, cut into small cubes
1-2 tsp vinegar
1 tsp red chilli powder (adjust to taste)
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp black pepper powder
1 tsp garam masala (optional)
Fresh coriander leaves / cilantro to garnish
Salt to taste


1. Heat oil and add the ground cinnamon+cloves+cardamom. Fry for 1o seconds and add the mustard seeds, fennel, fenugreek seeds, and red chillies. Fry for another 2o seconds.

2. Next, add the curry leaves, coconut slices, minced ginger and garlic. Saute until the raw smell disappears - about 1 minute. Then add the shallots/onions and slit green chillies. Saute until the onions turn a light brown.

3. Next, add the cubed tomatoes and cook until the mixture turns mushy.

4. Meanwhile, mix the vinegar with some water and add the red chilli powder, coriander powder, pepper, and turmeric. Add this to the mixture on the stove. Mix well and cook until the oil separates at the sides of the pan - about 3-4 mins.

5. Now add the cleaned prawns and mix well. Cook covered on low heat for 10-12 mins until the prawns are cooked just right. Overcooking will harden them. Don't add water at any stage, the prawns will release water.

6. Add salt, sprinkle garam masala on top if using, and garnish with chopped coriander leaves.

Serve hot with steamed white rice.

Kerala Chemmeen / Prawn Roast - A Spicy Treat

November 16, 2011

Grilled Guacamole Cheese Sandwiches Recipe

Both TH and I love Guacamole. We have it with chapati, rice, in sandwiches, and once even with dosa! We have sandwiches for dinner about once or twice a month when I've had a long day at work and I always try to use different fillings. Sometimes I feel I can make a proper dinner with the time I use to plan the filling, I think a lot about what's in the refrigerator that I can use and what flavours should go together.

Grilled Guacamole Cheese Sandwiches

These sandwiches are similar to the Mint Chutney Cheese Sandwiches that became very popular, but definitely don't taste the same. A great lunchbox or picnic sandwich too!

November 13, 2011

Eggless Chocolate Coffee Self-Saucing Pudding Recipe

I have been skipping the Sweet Punch challenges for the past couple of months so decided to go ahead and cram it in this month (although I am about 2 weeks late already!).

This month we made Chocolate Coffee Self-Saucing Pudding. I have always wanted to try self-saucing puddings so that was an extra motivation.

I halved the recipe to make 2 ramekins of the pudding, one for each of us.

Eggless Chocolate Coffee Self-Saucing Pudding

Makes 2 ramekins
Serves 2

1/2 cup of all-purpose flour / maida
1 tsp of baking powder
1 tsp of cocoa powder
1 pinch of salt
1/4 cup of packed brown sugar
1 tbsp of butter, melted
1/4 cup of milk
1 tbsp of flax seed meal mixed with 3 tbsp water (or 1/2 an egg)
A fistful of any nuts of choice - walnuts,, hazelnuts, cashews, etc
For the topping:
1/4 cup of brown sugar
1.5 tbsp of cocoa powder
1/2 cup of black coffee (I mixed 1 tsp bru with 1/2 cup water)


1. Pre-heat oven to 350F / 180C. Mix the flax seed meal with the water and set aside until it becomes gooey and thick.

Eggless Chocolate Coffee Self-Saucing Pudding

2. Add the flour, baking powder, salt, sugar, and cocoa in a bowl and mix thoroughly with a fork. You can also sift it until the dry ingredients are well blended.
Chocolate Coffee Self-Saucing Pudding

3. Melt butter in another bowl and add the milk, nuts, and the dry ingredients mixture.
Chocolate Coffee Self-Saucing Pudding

4. Fold gently until no traces of any ingredient can be seen separately.
Eggless Chocolate Coffee Self-Saucing Pudding

5. Divide the batter into two greased ramekins.
Eggless Chocolate Coffee Self-Saucing Pudding

6. Mix the sugar, coffee, and cocoa for the topping and pour gently over the batter mixture. The recipe asks us to o this separately which is what I did but that left parts of the top a bit bitter so I think mixing it first would yield a better result.
Eggless Chocolate Coffee Self-Saucing Pudding

7. Bake for about 20-25 mins until the top becomes all bubbly and turns a very dark brown. This is just the coffee acting up with the batter and looks almost burnt. The bottom will still be a bit wobbly, but should be cooked - that is, no traces of the raw batter should be seen.

Chocolate Coffee Self-Saucing Pudding

Serve chocolate self-saucing pudding with vanilla ice-cream or sweetened whipped cream.

I am not a fan of coffee-flavoured anything (but I love coffee!) so this is probably not something I'd try again. But I am hoping to try more self-saucing puddings in future for sure!

November 12, 2011

Salivation Vegetarian Restaurant, Singapore

TH and I go to Mustafa Stores about once every three weeks. I like to stock up on Indian ingredients and dal every so often. I have to buy toor dal before my previous stock is over, so yeah, we are quite regular visitors of Little India and unlike a lot of Indians in Singapore, I don't mind the crowds and the unruly traffic (although I do crib about the difficulty in finding a taxi after all the shopping and eating!).

Salivation Vegetarian Restaurant Singapore

Anyway, the other way we came across this restaurant called Salivation, tucked away in the far corner after Murugan Idli Kadai, Raj Restaurant and that Thai massage place. It was small and caught our attention because it was a vegetarian cafe that had burgers, pizza, and even some Mexican fare.

Salivation Vegetarian Restaurant Singapore

We had already eaten on that day so postponed the visit. Yesterday we went again and when a couple of our friends who live close by agreed to join us, we zeroed in on Salivation cafe.

The menu is not extensive but very interesting. They have 4-5 different items in each category above in the menu picture.

Salivation Vegetarian Restaurant Singapore

We decided to start with the Mezze Platter which had 6 pieces of warm toasted pita slices and three dips - hummus, tzatziki, and red pepper flavoured sour cream. The hummus was especially delicious but as is usually the case, we were left with too much dips and not even bread.

Salivation Vegetarian Restaurant Singapore

It'd been ages since any of us had a burger so we jumped at that chance. TH and I ordered the paneer burger and the other couple ordered the feta cheese burger. You can ask them to cut in into halves to avoid "my share is smaller" argument later at the table (not that I ever have such petty fights, ahem, but you know ;)

The burgers come with a side of fries and a simple salad. It was just perfect because we also got a pizza for the table.

Salivation Vegetarian Restaurant Singapore

I know it looks slightly burned but it wan't. This is the spinach pizza with additional olive topping. It was not overtly spinachy-y and the cheese was just the right amount. There were 8 pieces so perfect to share among the four of us.

We decided to skip dessert here and head to Max Brenner and indulge (picture below). They had some interesting desserts though, like parfait, cheesecake, and gelato. Maybe next time. .

The price is very reasonable, the portions are not that huge. The meal for four of us came to SGD 34. Not bad, eh?

Cafe Salivation
75, Syed Alwi Road
Ph: +65 6298 1412
Daily from: 10:00am - 10:30pm

Here's a picture of the super indulgent dessert we had at Max Brenner in Vivocity Mall, Harborfront. The waffles with hazelnut cream was especially delicious!

Max Brenner Singapore

November 10, 2011

DMBLGiT November 2011 - Meet the Judges

It's only been 2 days since I announced DMBLGiT November 2011 Edition and the entries are pouring in. I will be updating them in this Picasa Album as they come in so you should totally check that out.

I am sorry for all the suspense and waiting to reveal the judges for this month. I was particular that I wanted to choose people who weren't professional photographers but had an eye for good pictures. I can't wait to introduce them so here goes.

Sneh Roy of Cook Republic

DMBLGiT November 2011 Judges

I've been wanting to feature Sneh's blog in my Blogs I Love section for a while and even have a half-written post in my drafts but never got around to finishing it. If you haven't seen her gorgeous blog with lovely pictures, now is the time. I was totally hooked the day I discovered it and actually went through every post that same day!

Madhu "Madman" Menon

DMBLGiT November 2011 Judges

If you are even remotely active on Twitter, you would have come across this chef, restaurant consultant, food writer, and food photographer. You can check out some of his pictures in his Flickr stream or check out his Twitter profile if that's your thing. Also, I must state here for the record that he is only slightly "mad".

Nash of Plateful

DMBLGiT November 2011 Judges

Nash and I met long back through an email and for the longest time after that, I was oblivious to her blog. Recently I came across it again and was really impressed with how much her space has grown over time. I have bookmarked way too many recipes of hers but here is my favourite post. Special thanks to her for volunteering to be a judge this month when I asked for one on Twitter.

Aparna of My Diverse Kitchen
DMBLGiT November 2011 Judges

Aparna is no stranger to most of you I am sure. Here's a secret - I try to emulate her style in my food pics - mainly crisp, simple pictures that are on the darker side (ie not over-exposed and overtly white). I have a bit more work to do to get there and hopefully it wil happen soon. Here's one of my favourite posts from Aparna's blog. There are too many actually but had to pick one.

As the host, I get to be one of the judges and an option to pick one picture as host's favourite that didn't win in any of the other categories. I will spare you this time from seeing yet another picture of mine. I think you all know by now how I look!

I hope you are as excited as I am about this month's DMBLGiT. Huge thanks to the judges for agreeing to take part this month and also in advance for the tolerance of all the nag emails I am bound to send their way over the course of the month.

Last month to send in your pictures is Nov 20th, 2011 midnight in your part of the world. More details in the announcement post.

November 8, 2011

Announcing DMBLGiT November 2011

Announcing DMBLGiT November 2011

I love food photography contests. It's a different matter that I never seem to win anything but that just shows how talented photographers there are out there and that's always a good thing, right?

Does My Blog Look Good In This? or DMBLGiT is probably the mother of all food photo contests started by Andrew of Spittoon Extra, and I am honoured to be able to bring you the November 2011 edition of it.

General DMBLGIT Rules:

- Only one food/drink photograph may be entered per person.
- The photograph must have been taken by you.
- The photograph must have been posted on your blog between October 1st through October 31st, 2011.
- The deadline to submit your entry is November 20th, 2011 at midnight, whenever that is in your part of the world.

How Scoring Works:

A panel of judges will choose 6 winners based on the following criteria:

Aesthetics: composition, food styling, lighting, focus, etc.
Edibility: does the photo make us want to take a big bite out of our computer monitor while drooling on our keyboard?
Originality: a photo that makes you stop, look twice, and think “Wow! I never thought of photographing it like that before.”

Three overall winners will be selected plus one in each of the 3 categories. Apart from this one photo that stands out, but wasn’t chosen as a winner will also be picked by me because that's a perk I will get as a host.

How to Enter DMBLGiT November 2011:

Send an e-mail with “DMBLGIT Entry” as the subject line to me at

In your email, please include:

- Your name
- Your blog URL
- The title of the image/what it is
- The URL of the post containing the photograph
- The camera and lens you used
- An attachment of a single qualifying food or drink photo you’d like to enter. It should be without text/watermark and 600 pixels in width

Photographs will be added to this Picasa Album as I receive them. Please leave a comment on this post if you don't hear back from me for 4 days after sending in your email.

By submitting a photo, entrants agree to their photo being redisplayed and altered in size on the host’s page and on the SpittoonExtra DMBLGIT page.

The Judges:

I find that a lot of the past editions have been judged multiple times by the same people. While this is totally fine because they may be the gurus of food photography themselves, I wanted to bring in a fresh group of judges. Make no mistake, these folks take amazing food photos themselves and I am sure this month's judging discussions are going to be super fun.

OK OK, who are they?

I am sorry to do this to you all but this post is already too long so stay tuned for another one introducing our judges this month.

But don't wait! Start sending in your entries now!

PS: Chunks of this post, like the rules and details, have been shamelessly copied from last month's host, Bobbie.

November 7, 2011

Eggless Blueberry Cheesecake Ice Cream Recipe - Cheesecake Ice-Cream Recipe

This Eggless Blueberry Cheesecake Ice Cream is one of those recipes that have been waiting in my drafts and I couldn't wait any longer to share. I made it in August (how time flies!) and each time I look at my picture folder, the ice cream pictures would jump out at me waiting to be posted in the site.

So here goes.

Eggless Blueberry Cheesecake Ice Cream Recipe

I love ice-cream. I love cheesecake. Marrying these two flavours is like nirvana to me. Each time we stop at Haagen Dazs for ice cream, I always go for the strawberry cheesecake ice cream. They make it really well, creamy, cheesecake-y and just the right amount of sweetness. My especially like biting into the graham cracker bits in the cheesecake ice cream - yum!

Also check out my no-churn condensed milk ice cream recipe, this homemade chocolate ice-cream, and also these cheesecake truffles because they are delicious and because I say so.

Eggless Blueberry Cheesecake Ice Cream Recipe

About 4 cups Serves 4 - 6
Adapted from: ChefinYou

10 oz / 1 block of cream cheese at room temperature (light version works too)
1 cup of sugar
A pinch of salt
1/3 cup of mascarpone cheese at room temperature
1 cup of milk (whole milk is better)
1 tsp of vanilla extract
1/4 cup of sour cream, at room temperature
6-8 graham crackers or digestive biscuits
2 tsp of butter
A few blueberries (or any fruit of choice), to serve

How I Made It:

1. Whisk the cream cheese until fluffy, about 2 mins.
Eggless Blueberry Cheesecake Ice Cream Recipe

2. Add the sugar and whisk again until well combined.
Eggless Blueberry Cheesecake Ice Cream Recipe

3. Next, add the mascarpone...
Eggless Blueberry Cheesecake Ice Cream Recipe

Eggless Blueberry Cheesecake Ice Cream Recipe

Eggless Blueberry Cheesecake Ice Cream Recipe

and sour cream. Beat well until the ingredients combine together. You can also beat after each addition, but I just did it on one go. There will be small lumps in the mixture, you can ignore that, no worries. No need to beat the mixture too long either, just until the ingredients come together - about 3 mins.
Eggless Blueberry Cheesecake Ice Cream Recipe

4. Pour the mixture into a bowl. Cover lightly and refrigerate (don't freeze) for atleast 2 hours or overnight.
Eggless Blueberry Cheesecake Ice Cream Recipe

5. When the mixture is ready, bring out your ice cream maker. You need to prep it according to the manufacturer's instructions. I used my KitchenAid ice cream maker attachment. The bowl needs to be frozen for 12 hours so I had to do that before I could churn the ice cream.
Eggless Blueberry Cheesecake Ice Cream Recipe

6. Pour the prepared ice cream mixture into the bowl and churn for the required amount of time. In mine, it took about 20 mins or so.
Eggless Blueberry Cheesecake Ice Cream Recipe

When done, the mixture will resemble thick custard. Lick it now and test for sweetness. Or, just lick it anyway. YUM!
Eggless Blueberry Cheesecake Ice Cream Recipe

7. While the ice cream is churning, lightly process the graham crackers with butter until the mixture resembles moist bread crumbs. You can do this in a mixer but make sure to use the pulse option. Don't powder the crackers too fine.
Eggless Blueberry Cheesecake Ice Cream Recipe

8. Press some of this mixture firmly to the bottom of a freezer safe bowl. Then pour 1/3rd of the ice cream mixture over it.
Eggless Blueberry Cheesecake Ice Cream Recipe

9. Press some graham cracker mixture between your fingers and drop them over this mixture randomly. These will show up when you scoop the ice cream and adds texture.
Eggless Blueberry Cheesecake Ice Cream Recipe

10. Keep going until the ice cream custard and the cracker crumbs are all gone. Freeze overnight.
Eggless Blueberry Cheesecake Ice Cream Recipe

That's it! Yummy ice cream all ready to be scooped into a bowl and enjoyed. I drizzled some blueberries over the ice cream to give it some tartness. You can add chunks of any fruit you like or even jam heated with a bit of water.

Eggless Blueberry Cheesecake Ice Cream Recipe

It's not the quickest process, but totally worth it because you get a good bowl of ice cream that will last you for a long time, or err.. for about 10 days like it did for us.

Cheesecake ice cream is very rich, so we were not able to eat more than one large scoop at a time!