Today's Experiments

Today for my parents 30th Wedding anniversary I decided to do something I've been pushing for too long. I made a vegan chocolate cheesecake and also an unplanned mousse happened. Recipes will be up soon, but here's a preview...

Chocolate 'Cheesecake'

'What An Awesome Chocolate Mousse'

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Crunchy Passion Fruit Ice Cream

I love ice cream and I tried to mix that with my new found intrigue for Passion Fruit.

You need:

2 cans coconut Milk or Milk squeezed out of 4 coconuts

6 passion fruits

3 spoons Jaggery or any sweetener

Some cardamom

A handful of Roasted Almonds

Take out the pulp of the passion fruits and put it through a sieve. Squeeze out the pulp and save the seeds Mix this pulp with the coconut milk and jaggery in a blender. Add the cardamom and almonds. Put it in your ice cream maker or just freeze it in a box. Roast the seeds till the remaining pulu had dried off of them and they become a bit crunchy. Once the ice cream is ready put the seeds on top and serve.

You could also add some roasted almonds into the ice cream before freezing.

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Coconut Milk Payasam or Kheer

An amazing milk-free dessert that is oil free, cruelty free and so easy to make !

Payasam / Kheer is a milky-special occasion dessert that generally puts you to sleep after an Indian meal! Try it with plant based milks (after a vegetarian/vegan meal of course) and compare !

You need:

1 coconut - milk removed

1/2 cup jaggery or less depending on your sweet threshold

1 cup cooked rice or semiya(vermicelli) or raagi noodles

Dry Roasted Cashew/ Almonds

Raisins

Cardamom Powder

Boil the coconut milk and jaggery together. Add it to the cooked rice or noodles and add in the nuts and cardamom.

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Awesome Raagi Pudding

This is something I've just discovered (shame that it is!), Raagi (Finger Millet) flour that is so regularly used in South India can be fermented by just mixing it with water and keeping it out for a few hours, usually overnight. This recipe is my experimentation with the fermented raagi and my sweet craving which I needed to satisfy one night after dinner.

You need:

1 cup raagi flour

Water

Raw sugar or any other sweetener

Cinnamon

Walnuts (Or whatever you like)

A drop of vanilla essence

Mix the Raagi with a little water to make it a thick paste and leave it out (and covered) for about 8 to 10 hours or more depending on the weather.

Once it is fermented it will smell sweet. Boil one and a half cups of water and add the raagi to it. Keep stirring to avoid lumps. Add some cinnamon, the nuts and the essence and when it is a nice thick consistency take it off the stove. Eat it warm or cold. It's awesome!

P.S. If you miss the chocolate flavour, add some cocoa powder to it.

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