Cherry Cobbler

Cherry cobbler is a classic American fruit dessert made with cherries and a thick upper crust. This deep dish pie is especially popular during the summer months, when cherries are in season. As the cobbler cooks, the topping browns and develops a slightly bubbly appearance, and the fruit juices often squeeze up through the cracks in the topping and caramelize, creating sweet, rich syrup.

Ingredients
3 1/2 cups fresh cherries, pitted

For Dough
3 tbsp butter, melted        
1 cup all-purpose flour
1/4 tsp salt                    
1 tsp baking powder        
1/2 cup milk                                    
3/4 cup white sugar                        

For Topping
1 tbsp cornstarch            
1 cup boiling water                    
3/4 cup white sugar

Pinch of cinnamon                   

Method
For Dough
Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Keep aside.

For Topping
In a small bowl, mix 3/4 cup sugar and cornstarch.
Stir in boiling water. Keep aside.

How To Proceed
Place cherries in the bottom of a 9 inch square pan. (I used Rectangular).
Spread dough over cherries.
Pour topping mixture over the dough.

Sprinkle cinnamon on top.
Bake at 175 ˚C for 45 minutes or till the top turns golden.
Serve warm with vanilla ice-cream.

Tips
* Dough should have the consistency of a thick batter (means its not thick like a typical dough).
* You can put the dough in a piping bag and decorate on cherries instead of just pouring it.
* Original recipe had 1 cup of sugar in dough, but I found it little too sweet so it's up-to you, how sweet you want your cobbler :)
* For variety, replace the cherries with blueberries, peaches, or apples OR best mix them all up n use. Like I made it here :)

Mango colada

Easy to make drink :)

Ingredients Serves 2 to 3
1 1/2 Cups Coconut Water
1/2 Cup Fresh Coconut Meat/cream
1 1/2 Cups Fresh Pineapple (Chopped)
1 tbsp Lime Juice
2 tbsp sugar
2 Cups Mango Purée
1 tsp. Vanilla Extract
1 Cup Ice Cubes

Method
First blend all of the ingredients, except mango puree & ice cubes, until fully blended and smooth.
Then add mango puree and ice cubes and blend again until creamy, thick and frosty.
Pour into tall serving glasses.

Cold Cucumber Soup

Spicy cucumber soup...

Ingredients (serves 4)

2 cucumbers peeled & chopped

1/2 inch piece ginger chopped

1-2 green chilies chopped

3 cups buttermilk

1/2 tsp white pepper powder

Salt to taste

2 tsp lemon juice

6-8 mint leaves

Few mint leaves to garnish

Method

Take chopped cucumber in a blender. Add ginger, green chilli, salt, white pepper powder and mint leaves and blend till smooth. Add buttermilk, lemon juice and blend again. Transfer into a serving bowl and chill. Garnish with mint leaves and serve.

Tips

Buttermilk should be lump free. If you do not have buttermilk, you can mix equal quantities of curd and water and whisk till smooth.

You can use Black pepper powder if you are out of white pepper powder.

Biscuit Mango Soufflé

In this season of mango try out new mango desserts. Biscuit mango Soufflé is an easy and fast to make mango dessert. Here I'm giving two versions, with and without cream Soufflé. Both are yummy :) 

With Cream
Ingredients
250 gm fresh paneer
200 gm fresh cream
1 cup crushed Marie biscuits
2 tbsp melted butter
1 1/2 cup mango cubes small
4 tbsp sugar

Method
Mix melted butter & Marie biscuits. Set a layer in individual cups. Freeze for 1/2 an hour.
Churn paneer, cream, sugar & 1/2 cup mango cubes in blender.
Mix rest of mango cubes in this mixture.
Layer this above the biscuit layer. Garnish with mango slices.
Cover with a cling film and freeze for few hours before serving.

Without Cream

Ingredients
2 mangoes
2 tbsp sugar
1 cup Marie biscuit
2 tbsp melted butter

Method
Grind the mangoes and sugar together. Make a smooth and thick paste of it.
Crunch all the biscuits into small pieces. Don't crunch it too small else the crunch effect of the biscuits will not last.
Mix melted butter & Marie biscuits. Set a layer in individual cups. Freeze for 1/2 an hour.
Now pour the mango paste over it. You can either make just two layers or repeat biscuit layer and then mango layer till the cups fills.
Garnish with mango balls & sprinklers.
Cover with a cling film & keep refrigerated for 2 hours and serve cold.