Biscoff Biscuit Cheese cake with Pomegranate and Strawberry

Biscoff Biscuit Cheese cake 

Biscoff Biscuit Cheese cake  with Pomegranate and Strawberry

 Biscoff Biscuit Cheese cake 

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Biscoff Biscuit Cheese cake 

For base

Lotus biscoff - 10 nos

oats - 1 tbspn

lurpak batter - 3 tbspn

walnut or pistacho - needed qty

For filling

cream cheese - 200 gram

fresh cream - 100 gram

biscoff biscuit - 3 nos

Strawberry - 1 no

pomegranate - 1 tsbn

sugar - 3 tbspn

sweetened  condensed milk -  40 ml

For glace

pomegranate & strawberry  juice - 50 ml

strawberry essence - one drop

agar agar - 3 gram 

sugar - 3 tspn

rooh afza essence - 10 ml

for garnishing

biscoff biscuit

pistachio

Method

Base

Powder the Biscoff biscuits in a food processor & oats and pistachio, melt the butter and mix it with the biscuit & oats powder. Divide for portion and evenly set this mixture into  4 bowl and press tightly and set it in refrigerator for 1/2 hour .

Filling

 In a pan add  soaked china grass with one glass of water and boil  and let it cool.

  In a wide bowl add  cream cheese, fresh cream and Strawberry and pomegranate , china grass, sugar or condensed milk  and blend well . 

 Take 4 wide mini falooda bowl set this batter mix into each bowl press tightly and set refrigerate it  for  1/2 hours.

Glace

In a pan add Soak china grass  and boil with ½ cup of water , add strawberry essence, rooh afsha pomegranate and strawberry juice  sugar, rooh afsha and boil it for  5 minutes.

cool it in room temperature  for 3 minutes and  spread this  glaze  over the 4 bowl which we set in a fridge . allow the cheese cake to set for half an hour or  an hour.

garnishing

coarsely powdered Biscoff biscuit

coarsely powdered Pistachio

How to make Biscoff Cheese Cake /சீஸ் கேக் செய்வது எப்படி?Samaiyal_attakaasam 1. Double Layer mango and chocolate Cheesecake link : http://cookbookjaleela.blogspot.com/2... 2.Strawberry Cheese Cake Link Blog post: http://samaiyalattakaasam.blogspot.co... 3.Strawberry Cheese Cake - You tube link https://youtu.be/CbXHpJkJzdE 4.Mini Strawberry Cheese Cake - please click below Blog Link http://cookbookjaleela.blogspot.com/2... 5.Agar agar/china grass recipes idea 30 type https://youtu.be/X3fZXeSz-SE

Karuppatti and Tender coconut Agar Agar

Agar Agar (chinagrass)  it’s a vegetarian food : In restaurants,   they use it mostly  for desserts and  ice cream, We will make this agar agar pudding with  lots of flavors  during Ramadan season. Agar agar is like Jelly.   Kids will enjoy this jelly much.  It cures mouth ulcer and stomach ulcer.  It’s great to have it during summer time.

Karuppatti and Tender coconut Agar Agar

Ingredients

Agar Agar  -  10 gram (hand full of)

Karuppatti vellam – 100 gram

Water – 300 ml

Tender coconut water – 300 ml

Tender coconut

Salt – one pinch

Method

Powder the agar agar and soak in water. Let it rest for sometime

Now powder the karupatti and mix them with 100ml water. Keep it in stove and bring to boil. 

Filter the syrup with help of strainer and set aside.  

In a vessel add the soaked agar agar with 100 ml of water and cook for 5 to 10 minutes.  Add the tender coconut water, the strained karupatti syrup and a pinch of salt. Cook for 5 more minutes. 

Strain the Cooked agar and transfer it to a plate , sprinkle coconut pcs  and leave it undisturbed for 15 mins.  Now keep them in fridge for 2 hours and while serving cut them to desired shape of your choice.

Tag: Summer Recipes, Karuppati, Tender coconut, palm jaggery

Sweet Mango Agar Agar

Ramadan Special Agar agar 

 In restaurants,   they use it mostly  for desserts and  ice cream, We will make this agar agar pudding with  lots of flavors  during Ramadan season. Agar agar is like Jelly.   Kids will enjoy this jelly much.

It cures mouth ulcer and stomach ulcer.  Its great to have it during summer time.

Sweet Mango Agar Agar

Ingredients

Agar Agar  -  20 gram

Sugar – 50 gram

Mango essence – 2 drops

Water – 400 ml

Milk – 200 ml

Mango puree 100 m

method

Powder the Agar agar, soak it in a 400 ml water

Add sugar and. boil for 10 minutes

After the water reduced to ¾ , strain the content. Add milk and boil for another 5 minutes now add mango essence and mix well.

Let it cool little (outside3 minutes) and add the mango puree and stir it continuously and pour it in a thali plate.

 Let it cool For 15 minutes and keep it in the fridge , leave it to cool for about 2 hrs. While serving cut the mango agar agar into  desire shape and sprinkle with pistachio flakes

Note don’t add mango puree into the hot milk otherwise it will curdle

Instead of mango puree you can use Strawberry  puree, dates and banana puree and anything of your taste.

Instead of water or milk you can add coconut water.

Normally we can make this agar agar in many ways like plain agar agar, milk agar agar, tender coconut agar agar, fruit agar agar, nuts agar agar, sogo agar agar.

Linking to Food 52

Pineapple Custard with Agar Agar

Kids Eye catching  colourful dessert Party special. Pinapple fruit custard in Agar agar jelly. Ramadan Special Recipe.

Ingredients

Milk – 1 cup

pineapple flavor Custard powder – 1 tbspn

Badam pista flakes – 1 tbspn

Sugar – 2 tsbpn (or) Sweetened consented milk  90 ml

Chiquita – 1

apple - chopped 1/2 cup

Agar agar - Jelly 

for agar agar jelly 

Agar Agar  -  10 gram

Sugar – 75 gram

Essence  - Red and green

Water – 400 ml

Method

Powder the Agar agar and dissolve in the water

Add sugar and boil it. And strain it.

After boiling reduce the water  to ¾ cup, divide the agar agar and put it in a separate bowl.

Mix the green essence in one plate, in  another plate  mix the red essence.

Let it cool for few minutes and cut disire shape.

Custard Preparation 

Method

 In a wide pan,   add milk and custard powder.

 Boil for 5 minutes without any  lumps.

Add sugar, badam flakes and  again boil for 3 minutes.

It will become creamy.

Let it cool.

Cut the banana into round shapes and  add  it to the custard.

garnishing with agar agar jelly

Serve it immediately.

Green Apple Granita

Green Apple Granita

Prep time: 15 mins plus freezing time
Cooking time : 20 min
Serves - 4

Recipe source : Friday Magazine, Dubai
Ingredients
2 granny smith apples skin on grated plus one to serve

1 bramley apple , skin on grated 

1 1/2 lemons , juice of 

100 g granular ed sugar

Method

Place grated apples in a saucepan with the juice of one lemon, sugar and 500 ml water, stir over  medium heat until the sugar dissolves, then increase the heat and simmer for four minutes.

pass the mixture through a sieve and discard the solids.

leave the liquid to cool room temperature, then pour into a freezer for three hours .

scratch up the surface with a fork and break up the ice crystals every 30 mintes.

Slice the granny smith apple very thinly with a mandolin and coat each slice with lemon juice to stop it from discoloring.

divide the granita between four glasses or ice cream bowl top with apple wafers and serve immediately

Sending this recipe to Srivalli's cookign from cookbook challenge

Duplicate Bulls Eye

Agar Agar (chinagrass)  it’s a vegetarian food : In restaurants,   they use it mostly  for desserts and  ice cream, We will make this agar agar pudding with  lots of flavors  during Ramadan season. Agar agar is like Jelly.   Kids will enjoy this jelly much. 

It cures mouth ulcer and stomach ulcer.  It’s great to have it during summer time.

Duplicate Bull’s Eye/ Tender Coconut and custard Agar Agar

Ingredients

Agar Agar  -  15 gram

Sugar – 75 gram ( adjust to your taste)

Tender coconut – 200 ml

Water – 450 ml

 Vanilla Custard Powder   - 2 tspn + little water

Method

Powder the Agar agar and dissolve in the water

Add sugar and.Add tender coconut and boil for 10 minutes  then  strain the content..

After boiling reduce the water ¾ cup, divide the boiled agar agar into two equal halves  and pour one portion of  agar agar into big thali plate and  cool.

Dissolve vanilla custard in to litter amount of water mix it with anther boiled Halves of agar  agar boil about 2 minutes without any lumps. Pour this vanilla agar agar into another thali plate and  cool.

 Finally keep it in the fridge and leave it to cool for about 2 hrs.

After cooling, take out the agar agar and then cut it and divide it into  4 ( big and small) round shape ( bull s eye size ), and  make a hole in the middle of agar agar round shaped ( say yolk size)

 Divide the yellow agar agar in to small round shaped yolk size.

Now place this yolk sized yellow colour agar agar in the center of this white agar agar (where you have already made a yolk sized hole)

Duplicate bull’s eye agar agar is ready. yummy kids special, kids will enjoy this agar agar pudding.

Note: If you don’t have vanilla custard powder

(Mix the yellow food  colour or badam essence)  mix it into plain agar agar pour it to another thali leave a cool)

Normally we can make this agar agar in many ways like plain agar agar, milk agar agar, tender coconut agar agar, fruit agar agar, nuts agar agar, sogo agar agar.

Linking these to Ramadan and Eid Recipes hosted by the doctor cooking and Ahlan Ramadan hosted by the big sweet tooth Rafa ( I prepared for Eid, and above events, I forget to post and  linked to the event)

Linking to Sathya priya's Mykitchenodyssey celebrating her first blog anniversary 

Indian Flag - Plain Agar Agar

Check My other Step by Step - Indian Flag Agar Agar Jelly ( china Grass) => Here (Tri Colour Fruits and Nuts Agar Agar

Indian Flag Plain Agar Agar

Ingredients

Agar Agar  -  10 gram

Sugar – 50 gram

Essence  - Red and green

Water – 300 ml

Milk – 100 ml

Method

Powder the Agar agar and dissolve in the water

Add sugar , milk and boil and strain it.

After boiling reduce the water ¾ cup, divide the agar agar and put it in a 3 separate bowl.

Mix the green essence in one bowl, and the red essence in another bowl.
In the first row of the ice ray, pour  the red colour agar agar.

In the second row pour white colour agar agar.

In the thrid row pour green colour agar agar
.Finally keep it in the fridge and leave it to cool for about 2 hrs.

It’s a colourful and yummy kids special. They will enjoy this tasty jelly type agar agar.

Normally we can make this agar agar in many ways like plain agar agar, milk agar agar, tender coconut agar agar, fruit agar agar, nuts agar agar, sogo agar agar.

/Independence Day and Re Public Day Recipes/

Linking Gaythri's Walk Through Memory lane hosted by Saapana
Linking to Rafeda's Ahlan Ramadan

Banoffee Pie (Banana Toffee Pie) - SFC#3

I am a part of Sweet fantasy club started by Preeti , thismonth SFC #  dessert   Banoffee and Chum Chum.

Recipe Source: Craftpassion

Banoffee pie is the first authentic English dessert 

Sweet Fantasy Club - 3

Recipe: Banoffee Pie (Banana Toffee Pie)

Serves: 2 or 3
Prepare time: 30 minutes to 1 hour for the pie, 2-3 hours for the toffee.
INGREDIENTS:
Pie Base
Digestive biscuit (use McVities if possible) – 75 gram
Butter (melt)- 50 gram

Fillings & Toppings
Big Banana ~ ½ of 1 

Sweetened Condense Milk – 1small can

Dark Chocolate (I used Here Chocolate Sauce)
Cinnamon Powder / Coco Powder
For Garnishing
Pista Flakes few

METHOD:

Place the unopened condense milk in a big pot, fill with water to cover the whole can. Boil for 1 hours. Make sure the condense milk is fully immersed into the water all the time. Wait till it is cool before opening the can. While waiting for boiling and cool down, prepare the biscuit crumb pie base.

Put digestive biscuits into a large zipper bag, release extra air & close the zip. Crush the biscuits with the rolling pin till fine

Pour crushed biscuits and melted butter into a big bowl, mix well with a fork

Spread the mixture on the tart pan, press on the base and side of the pan. Put into fridge to chill while waiting for the toffee to ready.

Open the condense milk when it is ready and cool to touch. The toffee is thick and in brown color.

Slice the bananas.

Spread the toffee and bananas on the biscuits crumb pie base. Sprinkle the Chocolate Sauce.

dust over some cinnamon powder and garnishing with pista flakes.

Put back into the fridge until it is ready to be served

Happy New Year To all
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