Garlic Potato Stacks

Are you bored of the conventional boiled,mashed or fried potatoes?? Try my all new Garlic Potato Stacks which are so delicious that you cant just stop at one.

The ultimate Party Rockers!!!!!!

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Hello Lovely Readers,

Potatoes are everybody’s favorites. The form may be different though. Some of you would like it fried..some boiled..some mashed and some roasted but I hardly know of anybody who doesn’t like potatoes in any of these forms. Not that I am a calorie counter but I try and avoid fried potatoes as much as I can. I would rather roast them in the oven and eat them. But all this while I thought that no matter what, nothing can beat the taste of fried potatoes. Unless I tried this recipe.

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These garlic potato stacks are on top of my easy appetizers list. It is so easy to make and the end result is just unbelievable. I mean all you got to do is slice the potatoes..season them and then stack them together in a muffin tray. Bake them until brown and Voila….Your Potato Stacks are ready.

P.S- These are ultimate Party rockers.

The best part about this recipe is that you can make it any time you like. It does not require any fancy ingredient and is just perfect for your Sunday cravings. This one should definitely go up on my Fuss free Sunday recipes post. If you are following me on INSTAGRAM you would know that every Sunday I post a recipe which you could easily make without much to do. I think I should put up a separate page on the blog too regarding this. What say guys??? Let me know if you like the idea and I will definitely start working on it.

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Coming back to this recipe… you wouldn’t know what I am talking about until you try them. Craving for French Fries? No more because these potato stacks are unbeatable.

Lets begin with the recipe now.

RECIPE: GARLIC POTATO STACKS

MAKES: 6 single serves

PREP TIME: 10 mins

BAKING TIME: 30 mins

INGREDIENTS:

  • Potatoes: 3 large (Peeled and sliced)
  • Garlic Olive Oil: 4 Tbsp
  • Salt: to taste
  • Pepper: to taste
  • Garlic Powder: 1/2 tsp
  • Onion Powder: 1/2 tsp
  • Paprika: 1/4th tsp

PROCESS:

Peel the potatoes and slice them thinly. Mix all the seasonings with the oil. With a pastry brush, brush the muffin tins with this oil.

Then layer a potato slice in the bottom of a muffin tin with a thin layer of oil mix brushed on it. Layer another slice of potato and brush it with the garlic oil. Keep repeating till is stacks up to the top of the muffin tin. You can also season it with salt and pepper.

Bake them in a pre-heated oven for about 25 to 30 mins or until they are golden brown.

Enjoy these potato stacks.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

Garlic Butter Spinach Bow Pasta

If you talk about a lazy Sunday evening, comfort food, it cannot get better than this Pasta recipe. 

Good Evening Lovely Readers,

I am quite a pasta person on Sunday’s (actually I can have it as every meal..each day)…. but especially on Sunday’s.. I like to take a big bowl of my favorite pasta and just sit in front of the TV. Obviously you don’t want to work too much in the kitchen on a holiday. All you one to do is cook a one pot meal and you are sorted. This pasta is totally one of those.

Spinach With a handful of ingredients this one makes the job fairly easy. Now, if you are not a spinach lover you can add any other vegetable of your choice. But trust me the spinach tastes amazing in this one. You can try broccoli, mushrooms, zucchini, or even corns. Could it get any better for Sunday Supper??? No right.

I know most of you like your pastas in olive oil..at least I do. But try this one with butter and it tastes super amazing. Please do not count calories when making this. 😛   ( Its a warning) Though it does not have much calories as it has no cheese or sauce. Simple yet satisfying.

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Lets begin with the recipe now.

RECIPE: GARLIC BUTTER SPINACH PASTA

Makes: Single serving 

Prep Time: 15 mins

Making Time: 5 mins

INGREDIENTS:

  • Bow Pasta : 150 gms or 1 cup (Boiled)
  • Butter- 2 tbsp
  • Garlic- 3 to 4 cloves finely chopped
  • Spinach- 1 cup
  • Oregano- 1 tsp
  • Chili Flakes- 1 tsp
  • Mixed Herbs- 1 tsp
  • Salt and Pepper- to taste

PROCESS:

Boil the pasta per your liking. In a heavy bottom pan,add butter and saute the garlic and spinach. Cook for about 2 mins.

Add pasta… rest of the seasonings and you are ready to go.

Serve hot. You can top it with some cheese if you like.

Blueberry Lemonade

Made these amazing Blueberry Lemonade with Fresh Blueberry Syrup. It is so refreshing, sweet and has the tangy-ness required. It is simply a perfect day to cool down on a hot summer day.

I had a box of fresh blueberries last week and I wanted to make some amazing stuff out of it. I made Blueberry Pie Cookies out of them and wanted to make a drink or a jam too. Its getting hot these days, so I thought I should definitely try a drink. So when life gives you lemons you make Blueberry Lemonade. LOL…

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P.S- This Lemonade is definitely different from the conventional Lemonade…But I just had to make these.

Its mid March now… but already getting quite hot outside.You really need a drink to beat the heat during the day. My favorites for this summer have been Tendo- Coconut Water, Salted Fresh Lime Sodas, and Buttermilk. I have been avoiding soft drinks this summer because of the high amount of sugar in them and in order to avoid those unwanted calories. Though Fresh Lime too isn’t all that great but yes at least better than Cold Drinks.

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P.S- The Fresh Blueberry Syrup is the start ingredient of this recipe.

Summers scream Lemons to me. Lemons are my ultimate favorite. I love drinks with lemon and mint. This drink is just one of those experiments when i wanted to infuse lemon in my drink.With a simple and homemade blueberry syrup, this drink could not get any easier. It is wonderfully fruity and sweet from the plump juicy blueberries with just enough of a tart kick. And it is really the perfect way to cool down on a hot summer day.

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P.S- Its a perfect Sunday Fuss Free Recipe. 

Lets get started with the recipe.

RECIPE: BLUEBERRY LEMONADE

Makes- 2 servings

Prep Time- 20 mins

Making Time- 5 mins

INGREDIENTS:

  • Blueberries- 3/4th cup
  • Granulated Sugar- 1/2 cup
  • Lemon Juice- 1/4th cup
  • Some extra blueberries and lemon for garnishing

PROCESS: 

To make the blueberry syrup. combine sugar and 1 cup water in a heavy bottom sauce pan on medium heat and cook until the sugar melts. Stir in the blueberries and cook the mixture until the blueberries have broken.

Strain the mixture to get a smooth blueberry syrup.

In a pitcher mix together blueberry syrup, lemon juice and water. Serve chilled with ice..blueberries and Lemons.

For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

Blueberry Pie Cookies

What do you do when you are craving both pies and cookies at the same time? Nothing much…You follow my recipe and bake these pie cookies ❤

Hello Lovely Readers,

Blueberry

This week has been really hectic and I baked and shot like almost 5 recipes. I know you guys must be wondering that I haven’t posted any of those since like 5 days but I just couldn’t manage to do it. So here I am today, posting my most favorite recipe of what I shot.

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If you have been following my blog, you would know that I always do a mix of recipes through out the week. Like I post at least 1 dessert and 1 savory item on the blog per week. I avoid baking desserts through out the week. Though whenever I am thinking of what to post next all I can think of is some amazing dessert 😛

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P.S- If you are fond of Cookies then this one is definitely a must try for all you Cookie Lovers.

Pies and Tarts are my ultimate favorite. Like you can find a lot of pie recipes on the blog. I prefer them over cakes honestly. My last strawberry hand pies was my absolute favorite. I am thinking of doing savory pies on the blog. Do you have any flavor or ingredient suggestion for the savory pies? Do let me know and I will definitely try them out. I do have a caramelized onion tart on my mind but I am still working on the recipe. 😛

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I can go on and on discussing about my plans but lets now discuss what all of your are here for : Blueberry Pie Cookies       I had a box of Fresh Blueberries lying with me and I was wondering what should I bake. The first thing I thought of were blueberry muffins. But I had made a batch of my banana muffins (the recipe of which you are going to see soon) and I didn’t want to indulge in muffins again .So I was really confused between blueberry cookies and pies. I was literally craving both. Trust me. But my box of blueberry could suffice only 1 recipe. So I baked these beautiful blueberry cookies in the form of a pie.

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P.S- Each and every bite of these offers the very best part of an actual Blueberry Pie, with all the convenience of a Cookie. You need no fork to eat these…Yippie

SERIOUSLY!! THIS IS THE BEST COOKIE I EVER HAD.

You know what I love the most about a blueberry pie or any other pie is the oozy baked sugar, chewy-ish bits of baked fruit that gets all caramelized to the crust…I am craving them again guys while writing this post .. but they were over the very same day. Anyways, that is my absolute favorite part of a fruit pie. How great are those sticky little chewy bites. Oh Gawd!! Those gooey and warm bites of Pie Heaven are my inspiration for these cookies.

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I have made various pies with different fruits right from apples to strawberries to mangoes. But Blueberry is my ultimate favorite as there is no pitting or peeling involved in case of blueberries. Mix the blueberries with sugar, lemon juice and lemon zest for an amazing flavor. These pie cookies have not been made with any artificial dough. I have made fresh dough and fresh blueberry jam for these cookies.

P.S- For the best flavor use Fresh Blueberries.

Lets get started with the recipe now.

RECIPE: BLUEBERRY PIE COOKIES

MAKES: About 6 to 8 cookies

Prep Time: 45 mins (includes dough chilling time)

Baking Time: 20 mins

INGREDIENTS:

For the cookies dough:

  • All purpose Flour- 100 gms
  • Butter- 50 gms
  • Vanilla- 1 tsp
  • Sugar- 3 to 4 Tbsp (can vary according to how sweet you want. This one is just about perfect)
  • Chilled Water- 2 Tbsp
  • Salt- A pinch
  • Baking Powder- 1/2 tsp
  • Granulated Sugar- For sprinkling

For the blueberry jam:

  • Fresh Blueberries- 80 gms
  • Lemon Juice- 1 1/2 tbsp
  • Sugar- 4 Tbsp
  • Lemon Zest- 1 tsp
  • Water- 2 Tbsp

PROCESS:

In a saucepan mix all the ingredients under the blueberry jam and cook it for 5 to 10 mins on slow flame. Make sure you keep stirring. Close once the blueberries have cooked and reduced to a jam like consistency. Let it cool.

On the other hand, in a large bowl, take flour and add butter. Rub the butter and the flour together with the help of your fingers until you get a grainy mixture of flour. Add in the rest of the ingredients and form a dough. The dough wouldn’t be very fine but that is how it is supposed to be. Now cover it with a cling wrap or a foil and put it in the fridge for about 30 mins.

Once the dough is chilled roll is out by dusting some flour on the work slab and cut in into atleast 1/2 inch thick rounds with the help of a cookie cutter. Use the rest of the dough by rolling it and cutting it into thin strips.

Now place the blueberry mix on the surface of the round cut cookies and top it with thin strips in a criss-cross manner.

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Once these cookies are ready, place them in a tray lined with parchment paper and place the tray for at least 10 mins in the refrigerator. Now sprinkle some granulated sugar on top.

Bake them for about 20 mins at 160 degrees in a pre-heated oven.

And Voila…. the best blueberry pie cookies are now ready. Enjoy them with a glass of milk or coffee or they are just amazing as it is.

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Freshly Baked Out of the Oven

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

Marshmallow Cupcakes Blogiversary Giveaway Contest

Thank you everyone for all the lovely wishes that you sent me on my 1st blog anniversary. Yesterday was a really really special day and I am extremely happy.

Moist and Light Chocolate Cupcakes topped with melted marshmallow and sprinkles. These couldn’t be better.

Hello Lovely Readers.

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If you love marshmallow’s you are going to adore these cupcakes. These cupcakes are light, fluffy and topped with melted marshmallow as the frosting for the cupcakes. Could it sound better than this?? I guess not. The marshmallow frosting is extremely easy to do unlike others and just takes about 5 mins. All you have to do is pop in the marshmallow 5 mins before the cupcake is baking in the oven and this beautiful marshmallow cupcake is ready 😀

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I stumbled on these by accident, a sort of kitchen experiment! I was craving to eat cupcakes and was too lazy to whip up a frosting. I had a bag full of marshmallows with me. I thought why not try these as a frosting for my cupcakes. I was so pleased with how they turned out them. I used pink marshmallows and they look absolutely gorgeous. Once cooked the marshmallows give the cupcakes a soft, molten texture. It makes a lovely contrast against the crumbly cake surrounding it. Minimal or no icing is needed as these are already quite sweet. If you wish you can add these on top of your butter cream frosting too…but for me these were enough.

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P.S- These are really addictive. Make sure you make a huge batch 😛

These cupcakes are a savior when you are running out of time and want to bake something out of this world. Also, no matter how much I love cupcakes with frostings, this one is my all new favorite. If you are fond of marshmallows then this one is definitely a must try for you. Also, if you are a beginner and are not to pro in making cupcake toppings and piping them then you should definitely start with this one. If you are using mini marshmallows then you need to use 3 to 4 marshmallow per cupcake but i used a bigger one which suffices each for a cupcake.

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I have made a chocolate batter for these cupcakes. You can keep it plain with just vanilla flavor or give it any flavor you like. You can also add a lot of chocolate chips to these. The choice is entirely yours.

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So lets get started with the recipe now.

RECIPE: MARSHMALLOW CUPCAKES

Makes: 8 cupcakes

Prep Time: 15 mins

Baking Time: 30 mins

INGREDIENTS:

For the Cupcakes:

  • All Purpose Flour-1 1/2 cup
  • Butter- 1/2 cup
  • Sugar-3/4th cup
  • Baking Powder- 1 1/2 tsp
  • Baking Soda- 1 tsp
  • Buttermilk- 1 cup
  • Vanilla Extract-1 tsp
  • Cocoa Powder- 4 tbsp

For the Frosting

  • Large Size Marshmallows- I used Pink
  • Sprinklers

PROCESS:

Beat the Butter and Sugar in a bowl until it is light and fluffy. Add vanilla extract, buttermilk and mix until a smooth consistency. Now in a separate bowl, sift together flour, baking powder, baking soda,and cocoa powder.

Mix the wet ingredients in the dry one and whisk it with a spatula. Do not over mix.

Now line a cupcake tray or muffin tray with liners and pour the batter. make sure you fill only 3/4th of the tray. Bake these in a pre heated oven, for 20 mins at 180 degrees.

Once they are done, pop in one marshmallow on each cupcake and bake further for 5 mins until the marshmallows are soft…then put it in microwave mode for 3 mins. Once u put the cupcakes in microwave the marshmallows will rise really high. But don’t worry, it will come back to normal.

Now your cupcakes are ready with a frosting. Let it cool down. Add sprinklers or you can also top it with your favorite topping.

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As you guys know, it was my Blog Anniversary yesterday. And I am thankful to each one of you for all your love and support. 

I am holding a GiveAway Contest on Facebook & Instagram. Please participate and you could get a chance to win amazing goodies from Propshop24.

#CONTEST Details
Now most of you send me the pictures of what you cook from the blog. Its time to get awarded for that.

Enter the contest and get a chance to win these quirky and fun baking essentials from PropShop24 (Owl cake mould, Owl Spatula, Chocolate Mould and Doughnut Diary). To Enter the Contest:

1. Follow & Like @cookingdiarybyshruti on instagram and facebook.
2. Make anything of your choice from my blog and post the picture.Tag me and also use a hashtag#CDBSturns1
3. One of you who tries maximum number of recipes from the blog and whose pictures I like the most will win these amazing gifts.

Time to Cook Guys…Make me Happy 

The CONTEST is on upto 20th March 2015.

Contest open in India only!!

instagram contest

Spaghetti Italiano

If you talk about TASTY & EASY yet COMFORTING food….the this one has to top the charts. It is always on the rim when I am thinking of eating something quick and easy.

Hello all you lovely people,

I need not say much about this recipe. This one really really easy to put together. All you have to do is boil your spaghetti, throw in your favorite toppings and season it. Thats it!!! Sounds super easy doesn’t it?

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If you ask me, I prefer my spaghetti without any sauce. I like it light and simple…loaded with my favorite toppings. #Nocheese 😛 Although I am huge fan of mushroom cream cheese sauce and I can have it like everyday but that one is loaded with a lot of calories. I have a lot of requests for a red sauce pasta with the perfect restaurant style sauce. I think I will be doing that one soon. Now, coming to this one, its the simplest recipe ever. Even a kid can make this one it is that easy.

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P.S- If you are looking for an easy, comforting food….Try This One !!!

I like this spaghetti because it is light. I love the infused flavor of garlic and extra virgin olive oil which are total taste enhancers of this recipe. You have to use a generous amount of both if you really want to enjoy the flavors. Now, you can only use garlic, olive oil and seasoning in this spaghetti. But I add a few veggies to add additional flavors and texture to it.

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Lets begin with the recipe.

RECIPE: SPAGHETTI ITALIANO

Makes: Serving Good for two

Prep Time- 10 mins

Making Time:10 mins

INGREDIENTS:

  • Spaghetti- 1/4th Packet Boiled  ( I have used a really thin one)
  • Extra Virgin Olive Oil- 3 to 4 Tbsp
  • Garlic- 5 to 6 cloves
  • Broccoli- 1/2 cup blanched (optional)
  • Zucchini- 1/2 cup (optional)
  • Mushrooms- 1/2 cup (optional)
  • Onion- 1 diced
  • Salt- to taste
  • Pepper- to taste
  • Oregano- to taste
  • Chili Flakes- to taste

PROCESS:

Boil the spaghetti up to your liking. Do not over cook it. Make sure you give your spaghetti a cold water bath after boiling so that it does not stick together.

In a heavy bottom pan add olive oil, once it is heated add garlic. I like to cook garlic a little longer to infuse its flavors.

Add the vegetables, spaghetti and all the seasoning together.

Just saute everything for a minute.

Your Spaghetti Italiano is now ready.

NOTE: The vegetables are optional. You can add any vegetable of your choice. You can add baby corn, capsicum, bell peppers, corn, olives, beans and a lot more. Or you can just escape the vegetables completely.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

Strawberry Hand Pies

These Strawberry Hand Pies are flaky, sweet, juicy and baked to perfection. These were so yummy that I actually wanted to sell them at a bakery and wanted everyone to taste it. #Justathought 😛

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Hello all you lovely readers,

Did you enjoy the series of post for valentines special on the blog? Well I got a lot of feedback where in CDBS readers shared the pictures of all that they made. The Vanilla Shortbread Strawberry Trifle with Fresh Strawberry Sauce was a huge hit. That was one of my favorites too. Well I will be sharing all the feedback by the end of the month. I was supposed to do it for January too but it somehow didn’t work. But I promise from this month onwards the CDBS Monthly Highlight page will definitely be up.

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P.S- If you too want to be featured on the blog, do share your pictures and experience of cooking from CDBS. I would love to share it with the world. ❤

This month has been extremely special. Yes, a lot of amazing posts and feedback is one reason but the most amazing thing that happened a few days ago is Chef Kunal Kapur liked a few pictures of CDBS on Instagram. So did Farah Khan Ali ( Jewelry Designer). I was really taken aback by this. It was such a wonderful feeling. For more updates on that you have to follow me on INSTAGRAM: @COOKINGDIARYBYSHRUTI.

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Coming back to this recipe, its my ultimate favorite. Strawberries are there in the market for a last few weeks and I am trying to make the most of it. Honestly, it was a strawberry custard creme tart which was in my head. But then I had made a similar version with mangoes last year. (Click Here for the recipe of Mango Tarts). My mom was really craving them. Since she is out of town, I didn’t want to bake it.

P.S- You will see them on the blog soon 🙂

A bite sized pie has always been in my head. Its easier to serve and because it is bite sized you can really cut onto the portions. (Although this has never been on my mind)

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I know most of you find it really difficult to try a pie or a tart because of a simple thought i.e if it will come out the way it should. You can read my post of Mango Custard Creme Tarts for a detailed post on how to make it. The important thing to know while making a pie is that your crust should be perfect. It should be flaky and fudgy. You don’t want the crust to be either too crisp or too soft. It just has to be perfect. There is no other way.

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P.S- There are a few simple rules you need to follow while making a pie to bake it to perfection.

These strawberry hand pies are really easy to put together if you make a perfect pie dough. Once the dough is ready you are sorted to make these. I have mentioned some common mistakes that you could possibly make while making Pies. If you avoid these, you can bake them easily.

Some Common Mistakes that you can avoid while making Pies are:

1. Not Chilling the Pie dough:

I did this mistake for the first time when I made a pie. My pie was hard as a rock. Nothing beats a tender and flaky pie crust. And the key to make a perfect pie crust is chilling the dough for atleast 30 mins. If you are wondering why is this important is because it lets the butter to solidify again and lets the gluten relax and deactivate. If you don’t follow this crucial step your pie crust is most likely to shrink while baking.

2. Not using Chilled Butter:

Baking is really about the rules. We tend to avoid things like this when mentioned in the recipe. It seems less important. But you need to keep every step in mind while baking. Using a chilled butter is really important while kneading the dough. This helps to deactivate the gluten that can be formed while kneading. If you use a warm butter it will activate the gluten in the dough.

3. Over Kneading the Dough:

Whenever you make a pie crust, just combine the dough softly with your hands. It need not be perfect. It will be crumbly. Over Kneading the dough will never give you a flaky crust. Just combine the dough together and refrigerate it.

4. Throwing the pie right into the oven before baking:

Another really common mistake. You need to chill your pie for atleast 15 to 20 mins before you put it for baking. This is because while you are working with the dough the temperature of the dough rises again because of the warmth of your hands. You have to chill it again once you have filled it with your filling so that the gluten is deactivated.

5. Serve it while its hot

I know its really difficult to stop yourself once it is out of the oven…But a hot pie directly from the oven is a really bad idea. You need to cool it for atleast 1 hour before serving so that it sets naturally. Allow it to cool down.

You can make these hand pies in any flavor you like. Right from apples to raspberries to blueberries. You can fill in anything you want. I have caramelized the strawberries with some sugar to avoid the sourness in them.

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Lets begin with the recipe.

RECIPE: STRAWBERRY HAND PIES

Makes- 7 to 8 pies

Preparation Time- 1 hour( includes dough chilling time)

Baking Time- 20 mins

INGREDIENTS:

For the pie crust:

  • All purpose flour- 120 gms
  • Chilled Unsalted Butter- 60 gms (cut in cubes)
  • Vanilla Extract- 1 tsp
  • Baking Powder- 1/4th tsp
  • Sugar- 2 to 3 tbsp
  • Salt- 1/4th tsp (if you are using salted butter you can skip this)
  • Chilled Water- 2 to 3 tbsp

For the strawberry filling:

  • Finely chopped strawberries- 1 cup
  • Castor Sugar- 4 tbsp
  • Lemon Juice- 1/2 tsp
  • Lemon Zest- 1/2 tsp

PROCESS:

In a bowl mix together all the ingredients of the strawberry filling and keep aside in the refrigerator for cooling.

In a clean work surface, take the all purpose flour and add the chilled butter in cubes. Use a fork to break down the butter until the flour become crumbly.

Now add sugar, salt and baking powder. Make sure you work with really light hands.

Mix the vanilla extract and water together. Now drizzle 1 tsp of the mix at a time to combine a dough.

Do not add excess water. Just add enough to combine the dough. The dough will be crumbly. Form a ball, cover it with a cling wrap and let it chill for atleast 30 mins.

Once the dough is chilled…roll it out roughly till it is 1/2 inch thick, and cut out small circles of it as shown in the pic below.

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Now fill in the filling, cover it with another circle, and close the ends with the help of the fork. Also punch the fork a few times on top so that there is space for some air and the pie doesn’t burst.

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Once these are ready, chill it again in the fridge for about 20 mins before baking.

Bake in a preheated oven for 20 mins at 180 degrees.

Let it cool and enjoy.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

Vanilla Shortbread Strawberry Trifle with Fresh Strawberry Sauce

Dont know where to find the easiest recipes for your Valentines Day Special Menu. Well your search ends right here. Find a series of valentines special recipes on the blog.

Hello Lovely readers,

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I think this season I have been highly obssesed with my favorite strawberries. I have possibly included them in most of my dessert ideas. I also made a strawberry meow toast for my sister who is crazyy about cats. Check it out on my Instagram or Facebook page.

P.S-  The is more of it coming on the blog with Strawberry Icecreams, Jam and Pancakes on my mind.. ❤

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Today on the blog are these classy looking Vanilla shortbread strawberry triffle topped with fresh strawberry sauce. Its not a rocket science at all..its really simple to put together. The main highlight of this dessert is fresh strawberry sauce which gives it an edge. All u have to do is layer the triffle in either personal servings or it can also be prepared in a pudding bowl.

This dessert can be considered almost guilt free because the sugar content isn’t too high. Also it doesn’t have any sort of butter or fats. Also if you wish to make it more healthy you can replace the whipped cream with your favorite flavored yogurt. Another option is the shortbread that you use can also be replaced by a healthy brownie or any other low calorie cake.

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The main highlight of this dessert recipe is the topping. I have topped it with fresh strawberry sauce and I think its the best thing. It just adds so much more flavor to the dessert. The strawberry sauce can be prepared in just about 10 mins. Also you have to do is put the strawberries and sugar or honey in a pot and cook it in slow flame until the strawberry leaves its juices and is cooked with sugar.

P.S- The strawberry sauce can be used with other desserts too. You can store it up to 3…4 days.

To ease the process of making this dessert you can easily buy a shortbread or dry cake from the market. I have used a custard flavored shortbread. You can use any flavor of you choice. You can give it an entirely new taste.

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Lets begin with the recipe now.

RECIPE: VANILLA SHORTBREAD STRAWBERRY TRIFFLE

WITH FRESH STRAWBERRY SAUCE

Makes- 3 to 4 personal servings

Prep Time- 15 mins

Making Time- 10 mins

INGREDIENTS:

  • Vanilla shortbread sponge- 1/2 loaf
  • Sweet Whipped Cream- 1 cup
  • Fresh Strawberries- 2 cups choppped
  • Sugar or Honey- 1/2 cup
  • Vanilla essence- 2 tbsp

PROCESS:

In a heavy bottom sauce pan, add 1 cup fresh strawberries and sugar and let it cook on low flame until the sugar melts. Keep stirring in every few minutes. Cook on low for at least 10 mins.

After some time the strawberries will be completely cooked and will reduce to form a semi liquid sauce with strawberry pieces.

Keep the sauce aside and let it cool down.

Meanwhile add vanilla extract to your whipped cream.

Now in a serving glass add a layer of whipped cream. Top it with shortbread cake cut in cubes.

Add a layer of freshly chopped strawberries. Again add a layer of whipped cream

Lastly top it with the fresh strawberry sauce.

You can also add chocolate chips or sprinkles as per your liking. This is optional.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

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If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

 

Strawberry Jello Mousse with Nutella Ganache

Looking for a dessert which is light and pretty? Easy, Guilt Free, Low-fat, Low sugar Strawberry Jello Mousse with Nutella Ganache. So yummy and so pretty, this dessert is completely party worthy. This 3 ingredient no bake dessert is absolutely the star recipe of this year on the blog.

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Hello Readers,

If you have been a regular reader on the blog, you would no how much I love strawberries. I mean there would be most of you who are fond of strawberries but I love them with all my heart. I wait the entire year for these yummy babies. They are on top of my list when it comes to making desserts. I believe they are the star ingredient in a dessert.

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P.S- If I had to share a little secret with all of you, I prepare a separate list of things to make with strawberries throughout the year so that i can make all of them when Strawberries are in season 🙂

This dessert is a complete win- win. I mean who doesn’t love the combination of Nutella & Strawberries. I believe its a match made in heaven. Secondly with just 3 ingredients this dessert doesn’t require any baking. It is a NO BAKE dessert and that is the best part. So all of you who want to make amazing single serve desserts without any hassle of baking, this one is just the best for you.

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These shots look really beautiful but the best part about it is the making process. Its so much fun to make jellies. It truly reminded me of my childhood days. This is a really easy dessert. So even your kids or the younger ones can make it without any difficulties. If there would be a contest for the easiest dessert this one is surely going to be on boards.

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All you have to do is make the jelly, the strawberry mousse and top it with nutella ganache. You only need 3 ingredients which is Nutella, Strawberry Jelly Crystals and Cream.

Lets get Started.

RECIPE: STRAWBERRY JELLO MOUSSE & NUTELLA GANACHE

Makes- 5 to 6 shots

Prep Time- 15 mins

Making Time- 1 hr ( includes the chilling time)

INGREDIENTS:

  • Srawberry Jelly- 1 packet any brand
  • Whipped Cream- 1 cup
  • Nutella- 3 to 4 tbsp
  • Strawberry- 1/2 cup

PROCESS:

Prepare half the jelly according to the instructions given in the pack. Set aside 1/3rd cup of the mixture and add freshly chopped strawberries to the remaining strawberry jelly mix.

Spoon this mix into shot glasses. Chill the glasses at an angle until the jelly is set for atleast 30 mins.

Meanwhile, fold in half the whipped cream into the measured 1/3 cup of strawberry jelly mix. Fold in the whipped cream lightly until a creamy texture is achieved.

Spoon in this mix in the set jelly glasses.

Mix in the remaining whipped cream with nutella until its smooth. Top this mix on top and garnish with fresh strawberries.

Enjoy the easy dessert. Serve Chilled.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

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If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

Crunchy Italiano Pizza Strips

Bored of thinking what to make as a quick party snack or starter? Want to make something quick, easy yet impressive? Want to crunch something along with your hot winter soup? Well, if answer to all these is a Yes,

Then you surely need to try these Crunchy Italiano Pizza Strips. These are a quick 15 mins starter and gets ready in a jiffy. ❤

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Hello my lovely readers,

I am constantly striving to try making recipes which are ready in no time. I mean obviously there are days when you don’t want to bother yourself much or are extremely hungry that you need something amazing urgently to kill those hunger pangs. Well, the latter happens with me most of the time. So here is my another quick starter recipe which I call the Crunchy Italiano Pizza Strips 🙂

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The recipe that I have used to make these Pizza Strips isn’t something new, though the idea is quite innovative i feel. I don’t know how many of you can relate to this, but decades ago when people didn’t know how to make the restaurant style pizza sauce at home..all they did was to apply tomato ketchup as the base sauce for the homemade pizza and throw in some cheese and it was ready. It was much later when people started making a specific kind of pizza sauce at home. However, I still know a lot of people who just use ketchup as the base. In this recipe of pizza strips I have done something similar.

P.S- All you need to do is to add some Italian seasoning to make it taste much better.

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This is totally an evening snack to munch on and doesn’t make you full. You can crunch these along with your hot bowl of soup in the evening or simply serve it as a starter along with some dip or mustard sauce. It is super easy to prepare and even if you are not much aware about cooking and baking this one is totally a hands down…..its that easy.

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You can prepare the strips in advance, and just bake them when your guests arrive or you are ready to eat. You just need to mix a couple of ingredients, apply them as a base to a thin pizza base, top it up with cheese and cut them in thin half inches strips. The baking time is just 10 mins as the base that we need to use in this recipe is a thin one and it will get crunchy in no time.

P.S-Bake them just till you get the desired crunch. Do not overbake!

RECIPE: CRUNCHY ITALIANO PIZZA STRIPS

Makes- 10 to 12 strips

Prep Time- 5 mins

Baking Time- 10 mins

INGREDIENTS:

  • Thin Crust Pizza Base- 2
  • Tomato Ketchup- 2 tbsp
  • Tabasco Sauce- 1 tsp
  • Chili Garlic Sauce- 1 tsp
  • Red Onion- 1 small finely chopped
  • Bell Peppers- 1/4 finely chopped
  • Salt- A pinch
  • Roasted Red Chili Flakes- to taste
  • Mixed Herbs- to taste
  • Processed Cheese- 1/2 cup grated
  • Olive Oil- to coat

PROCESS:

Brush some olive oil on the top side of the base and keep it aside. In a mixing bowl add all the other ingredients and mix well.

Apply a spoonful of mix on the base. Make sure you apply a very thin coat of the sauce mix..it is just to flavor the bread a little. Do not add excess sauce.

Sprinkle over cheese and tap it with your hands so that it sticks to the sauce. Cut the base into thin half inches strips with the help of a pizza cutter.

You may also sprinkle some chili flakes and mixed herbs on top for additional flavor.

In a greased non-stick baking tray, line these strips and bake them for 10 mins at 180 degrees in a pre-heated oven.

Every oven is different so make sure you first bake it for 8 mins and if they aren’t brown and crunchy,bake them for a few more minutes.

Your Crunchy Italiano Pizza Sticks is now ready.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

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Semolina Pancakes

Tired of thinking what to make for breakfast? or Bored of making those sweet pancakes with fruits. I bring to you these healthy yet yummy savory pancakes.

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Hello Lovely Readers,

When I did my earlier post on Savory Pancakes i.e Farmhouse Oats Pancakes little did I know about savory pancakes. For me they were quite an innovation. I honestly preferred the savory ones more in comparison to the sweet ones. Although, I cant wait for the strawberry season to hit in so that I can make my favorite strawberry pancakes 😛 Nonetheless, today I am up with another savory pancake recipe which is the semolina pancakes.

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This recipe is one of my favorites and I wouldn’t be lying if I said that I have these at least 3 times a week. This one is totally my Mom’s recipe and I do not want to take credits for this. It is ready with simplest of ingredients and is so surprisingly delicious. You can have them for breakfast, or for your evening snack or also for lunch. These are light yet filling. Who doesn’t want these kind of recipes which are healthy yet satisfying to the taste bud.

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My semolina pancakes are ready in a jiffy and wouldnt take much of your time and effort. This is the best part. I mean, I am always looking for recipes which hardly take any time but the end results are amazing. Easy yet delicious is the way to be. These pancakes are best when they are served hot and they do not require any syrup or dip. You can enjoy eating them just the way they are.

P.S- They do not have any vegetables in them just the goodness of semolina.

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Semolina is very healthy and it is very light for the stomach. I simply love any dish made out of it. You can have it daily. It does not carry any fats if it is steamed or cooked with minimum amount of oil. As I said earlier this recipe has minimal ingredients and it works the best that way. If you wish you can add veggies to it but it is not a compulsion. The main ingredients to be used in this one are green chillies, curry leaves and yogurt.

RECIPE: SEMOLINA PANCAKES

Makes : 4 to 5 medium sized pancakes

Prep Time: 15 mins

Making Time: 5 mins

Serve: Hot

INGREDIENTS:

  • Semolina- 1 cup
  • Yogurt- 1/2 cup
  • Water- 1/4th cup
  • Green Chillies- 2 Finely Chopped
  • Onions- 1 Finely Chopped
  • Cilantro- A handful Chopped
  • Salt- to taste
  • Black Pepper- to taste
  • Curry Leaves- A handful
  • Black Mustard Seeds- 1 Tsp
  • Oil- 2 Tbsp
  • Cooking Soda- 1/4th tsp

PROCESS:

1. In a bowl mix semolina along with yogurt, water, green chillies, onions, cilantro, salt, black pepper and cooking soda.

2. Mix all the ingredients to for a smooth consistency. It should have a pour-able consistency but not to thin. If needed add more water.

3. Leave this mixture aside for atleast 15 mins for it to be ready to be made.

4. In a deep pan, add 1 tsp oil and heat.

5. When heated add black mustard seeds a little and curry leaves. Once it starts cooking add a ladle full mixture in the pan. Cover the pan and let it cook for a minute. Now flip it on the other side and again cook for a few minutes.

6. Cook until it has brown spots on both sides. Make sure you cook it on low flame and covered.

7. Serve hot with yogurt or eat it just like that.

Your Semolina Pancakes are now ready.

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You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

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Looking for similar recipes? Try my:

Farmhouse Oats Pancakes

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Oats and Vegetable Patties 

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Strawberry Coconut Candies

Festive Season has just begun and so has my cravings for Sweets. I am sure that lot of you can relate to this. My Coconut Candies are one of the easiest and gorgeous looking dessert I have ever made. They melt in the mouth like Candies..And I love that Pastel Color…

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Hello Readers,

Festivals are just around the corner. I Love October for various reasons. Firstly, Because its my birthday month. Me and my Sister both have birthdays this month which makes it all the more special. And Secondly, because I love this entire festive feel and mood. Just makes one happy. Feels like there is some kind of celebration going on. I love Diwali and I wait for it the entire year. Festivals around…Definitely means a lot of FOOD around. Sweets, Snacks, Drinks and a lot more just enhance the Festive mood. Navratra  has begun today so begins the Festive Mood.

P.S- Wishing everyone a very Happy Navratra. You can enjoy these candies during your fast too 🙂

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When Festive Season is around, the first and foremost thing that comes in Mind are SWEETS. We Indians love having sweets and I guess we are born with a Sweet Tooth. Our meal isn’t complete unless we have a dessert. The preference and choices obviously vary depending on what one likes but everyone atleast enjoys having sweets. I personally feel that no matter how much we like the doughnuts and the cupcakes….Muffins or Crepes…Yogurt or Ice-creams…. We always have this soft corner for Indian Sweets. Nothing Can beat the flavor and taste of Jalebi…or Shahi Tukdas…or Ladoos..or Gulab Jamuns and a lot more. These sweets are like an integral part of our daily food consumption. I like a few, not all of these..Jalebi and Shahi Tukda being my favorite ones.

P.S- We are all crazy about Indian Sweets. Aren’t We?

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This is my very first attempt at making an Indian Dessert an I must admit I was really nervous. My Mom thought I was kidding when I told here that I was making these Coconut Candies. Although, she was really happy and amazed to see them at the end. I was nervous at making them because I really had no idea how are they going to turn out. Baking desserts is my favorite thing to do and honestly, i can come up with any mad idea and creativity but this one was completely different. It was scary because it was my very first attempt to something like this. The only difficult thing in my head was to be able to bind everything together and make perfect candies. I didn’t want them to fall apart.

P.S- To my surprise these came out extremely well.

These candies are sweet..have the flavor and goodness of texture..and above all I have given these candies a twist by adding a hint of strawberry flavor. It not only enhance the taste but also gives it a kick and makes it something amazingly different. If you do not like strawberry you can very well skip adding it onto your recipe. This step is completely optional or you can go ahead and try your favorite flavor. You could add chocolate or mango flavors to these. These sweets are prepared with the easiest and basic ingredients which are readily available in the kitchen for us. All you have to do is be careful while cooking these and you are sorted.

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I am sure this is not the first time when someone has seen the recipe of these amazing coconut candies. Its a very common recipe and I know most of you know it. But this is my version of it and I can proudly say that these were amazing. :)If you are beginner at making Indian Sweets, I would always suggest you to begin with this one. They are the easiest desserts I have ever made. They are almost ready in less than 10 mins and can be served immediately too. I have never made something so easy to put through.

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I have used a perfect ratio of Desiccated Coconut and Condensed Milk in this recipe. They are the main ingredients that we use in this recipe. All you have to do is cook the condensed milk with the coconut for about a few mins…add in your flavors and you are done with the most amazing dessert ever. I have used Strawberry Syrup to give it a even better flavor which is an entirely optional step. Once they are a little cooled down you can give them any shape of your choice and serve. As you can see, I served the candies in quiet an interesting way. This picture is inspired by a picture I saw on Pinterest with a double coconut layering. I loved it and wanted to do something similar while serving. 🙂

RECIPE: STRAWBERRY COCONUT CANDIES

Makes about- 20 candies (Medium Sized)

Prep Time- 5 mins

Cooking Time- 3 mins

INGREDIENTS:

  • Desiccated Coconut- 100 gms
  • Condensed Milk-3/4th cup
  • Sugar- 2 Tbsp
  • Milk- 2 Tbsp
  • Vanilla Extract- 1/2 Tsp
  • Strawberry Syrup- 2 to 3 Tbsp
  • Pink Color- A drop

PROCESS:

1. In heavy bottom pan, add the condensed milk and start cooking. Make sure you cook it on low flame and keep stirring so that it does not stick to the bottom.

2. After a minute add 80 gms of desiccated coconut and mix it together.

3. Now add sugar, milk, vanilla extract and strawberry syrup. Combine everything together.

4. Now switch of the flame and lastly add food color.

5. Let the mixture cool down a little before you start rolling them into candies.

6. Make small balls out of it and roll them in the remaining 20 gms of desiccated coconut to add that additional crunch to the candies.

7. You can now store them in a air tight container.

Your Strawberry Coconut Candies are now Ready.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

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Oreo Cheesecake Mousse

If you talk about the most sinful dessert ever..Your search ends right here. Oreos…Cheesecake…Creamy Mousse.. Is there anything better you can think of? I dont think so. My Oreo Cheesecake Mousse is Creamy, Fancy, and For all OREO Lovers!!!

 

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Hello Lovely Readers,

If you have been following me on Instagram and Facebook you would know I had a posted a picture with a caption “YOLO- You Only Love Oreos”.  Isnt it True? All of us LOVE OREOS. As promised to my readers, here I am with an amazing Oreo Cheesecake Recipe. This is a no bake, no gelatin Cheesecake Mousse and is ready in a Jiffy. Yes, you heard it right, No matter how difficult they look to put up, they are no where close to that. If you are looking for a No bake easy dessert recipe this one is truly a must try.

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Its been long that I have been wanting to try a cheesecake. My refrigerator was loaded with 3 boxes full of Cream Cheese but I just couldn’t think of something creative. I wanted to give it a different flavor. I really wished to make a strawberry three layered cheesecake but strawberries are out of season. The frozen ones are not too great. I don’t like them personally. I didn’t want to make a Mango cheesecake. I dont really like the flavor. It has actually been weeks where in I didn’t know what to do with the cream cheese because I just couldn’t think of anything. Finally, I thought can I just give them a chocolaty Oreo Cookie flavor. These are the best CheeseCake ever.

P.S- A Cheesecake can be made without baking and gelatin 🙂

 

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Cheese Cakes can be made in a lot of variety. They have been drooling at the bakeries these days. Honestly, when I had my first Cheesecake I didnt enjoy it much. May be it took me time to develop the taste for it. These cheesecakes are a savior for your dessert cravings. My personal favorite cheesecake flavors are Fresh Strawberry and Blueberry ones. Well after this successful attempt of a CheeseCake Mousse, I cant wait to try the others. I never expected to make it all by myself. Isn’t  Cheese Cake supposed to be at the bakeries…I mean its unbelievable as to how easy are these to put through.

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The reason why I made these mousse in a shot one serve glasses are that, I wasn’t sure how would they turn out to be. This is my first ever Cheese Cake recipe. I read a lot about them. Most of the recipes required Gelatin to make them. I was not too keen to use a gelatin to make my Cheese Cake. Also I wanted to make it a big different from the regular ones.

P.S- I can’t wait for the strawberry season to try a Strawberry Cheese Cake.

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My recipe for the Oreo Cheese Cake Mousse is different. Its extremely creamy in texture because I have used a lot of Heavy whipped Cream. Also the combination of cream cheese with Oreo is spectacular. I have used a plain Oreo without any flavor but if you wish you can go ahead and use a Chocolate, Strawberry, Orange or any other flavor of OREO biscuits you prefer. This mousse takes a little time to set since we are not using any binding agent in them..nor are we baking this. So you really need patience to make these. But trust me, its worth all the efforts.

RECIPE: OREO CHEESECAKE MOUSSE

Makes about- 6 shot glasses

Prep Time- 2 hrs ( Including Chilling Time)

INGREDIENTS:

For the Crust:

  • Oreo Biscuits- Crushed 1 cup
  • Butter- 2 to 3 Tbsp
  • Honey- 2 tbsp

For the Cream Cheese Mousse:

  • Cream Cheese- 3/4th cup
  • Heavy Whipped Cream- 1 cup
  • Castor Sugar- 1/4th Cup
  • Salt- A pinch
  • Lemon Juice- 1/4th tsp
  • Vanilla Extract- 1 tsp
  • Oreo- 1/4th cup Crushed

PROCESS:

1. Mix all the ingredients under the Crust section and set them in a shot glass or any other dish of your choice. Make sure you only fill 1/4th of your serving glasses or dish with these.

2. Let is set in the Freezer for at least 30 mins.

3. Meanwhile, In a bowl take some cream cheese. Now slowly fold in whipped cream in to the Cream Cheese. Make sure you fold it very lightly and do not use an electric beater. Fold in with a Spatula.

4. Add the remaining ingredients and fold in softly until everything is combined. Add the crushed Oreo at the end and mix everything together.

5. Fill in this mixture to the shot glasses. Let this set in the freezer for atleast 1 hour.

6. When ready to serve, top with crushed Oreos and Mint Leaves.

Your Oreo Cheesecake Mousse is now ready.

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For any queries and collaborations contact me at : cookingdiarybyshruti@gmail.com

You can connect with me on FacebookInstagram and Pinterest for more regular updates.

If you cook or bake anything from Cooking Diary By Shruti…Please Share the Pictures on Instagram or Facebook and Tag @cookingdiarybyshruti. I would love to see them. Also I would feature it on my blog.

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Looking for Similar Recipes? Try my

Red Velvet Oreo Fudge Brownies

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