Desserts

Strawberry Grapefruit Sherbet

2006-08-19T01:58:00.000-07:00

Ingredients:

1 cup Grapefruit juice
1 cup granulated Sugar
2 pints Strawberries, rinsed and hulled

Method:

Process strawberries, sugar and ¼ cup of the grapefruit juice in a food processor or blender until smooth.
Pour into a medium-size bowl. Stir in remaining grapefruit juice until blended.
Serve chilled.

Tip: Having trouble keeping your ice cream inside the cone? If you are constantly wiping up drips from the bottom of a sugar cone, simply pop a mini marshmallow in the bottom of the cone before adding the ice cream...no more drips!

Watermelon Icecream

2006-08-15T11:02:00.000-07:00

Ingredients:

¼ cup Water
1/3 cup Sugar
1 tbsp Lemon juice
1/3 cup light Corn syrup
4 cups Watermelon, cubed

Method:

Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let it cool. Refrigerate.
In a blender puree the watermelon (seeds and rind removed).
Add 3 cups of watermelon puree and lemon juice to the cold sugar, water, syrup mixture.
Freeze until desired consistency is obtained.

Tip: To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them.

Chocolate Fudge Pudding

2006-08-12T00:34:00.000-07:00

Ingredients:

3 Eggs
25 gms Cocoa powder
150 gms soft Margarine
150 gms light Corn syrup
150 gms Self raising flour

Chocolate Fudge Sauce

4 tbsp Double cream
100 gms dark Chocolate
125 ml Sweetend Condensed Milk

Method:

Lightly grease a half liter pudding basin.
Place the ingredients for the sponge in a mixing bowl and beat until well combined and smooth.
Spoon into the prepared basin and level the top. Cover with a disc of baking parchment and tie a pleated sheet of foil over the basin.
Steam for about two hors until the pudding is cooked and springy to the touch.
To make sauce, break the chocolate into small pieces and place in a small pan with the condensed milk. Heat gently, stirring until the chocolate melts.
Remove the pan from the heat and stir in the cream.
Turn it out on to a serving plate and pour over a little chocolate fudge sauce. Serve the remaining sauce separately.

Tip: To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them.

Citrus Ice Cream

2006-08-11T02:49:00.000-07:00

Ingredients:

6 Lemons
7 Oranges
3½ cups Sugar
1 litre whole Milk
2 cups Whipping cream

Method:

In a large bowl, combine juices of lemons and oranges.
Add sugar, cream and milk. Mix well. Pour mixture into an ice cream freezer and freeze.
Serve immediately for a soft consistency or place in freezer.

Tip: Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat.

Honeymoon Desserts

2006-08-09T22:32:00.000-07:00

Ingredients:

Crushed ice
1 measure Apple juice
4 tbsp fresh Lime juice
1 measure Orange juice
Cocktail Cherry, to decorate
1 measure Maple syrup or clear Honey

Method:

Put some crushed ice in a cocktail shaker and add the maple syrup or honey, lime juice, orange juice and apple juice.
Shake well then strain into a chilled cocktail glass.
Decorate with a cherry on a cocktail stick.

Tip: Dry Ice (frozen CO2 not very cold water ice) is fun to use sometimes, but don't use it with carbonated beverages.

Banana Bonanza

2006-08-08T23:36:00.000-07:00

Ingredients:

2 Eggs, beaten
2 cup Milk
¼ tsp Salt
2 Bananas
1¼ cup Sugar
½ tsp Vanilla essence
2 cup Whipping cream
1/8 tsp ground Nutmeg

Method:

In saucepan, combine milk, cream, eggs, and sugar.
Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon.
Cool to room temperature.
Puree bananas in blender (1 cup).
Combine cooled custard, bananas, vanilla, salt and nutmeg.
Pour into freezer container.

Tip: Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat.

Kesar Kulfi(Indian Dessert)

2006-08-08T01:29:00.000-07:00

Ingredients:

4 cups Milk
100g Khoya
1 tbsp Maida
1 tin Condensed Milk
1/2 tsp Kesar powder
10-12 chopped, Blanched Almond

Method:

Mix together condensed milk, milk, maida, and khoya. Bring to boil, stirring constantly.
Reduce heat and cook for 5 minutes, stirring constantly.
Remove from fire and cool.
Add almonds and kesar dissolved in 1 tsp of water.
Fill into kulfi moulds and freeze overnight.

Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.

Kulfi

2006-08-07T09:56:00.000-07:00

Ingredients:

150 ml Milk
50 gm Sugar
1 tbsp Rose Water
2 tbsp ground Rice
450 ml Double cream
1 tbsp ground Almonds
450 ml Evaporated milk
1 tsp ground Cardamom
25 gms shelled, Pistachio, lightly crushed

Method:

Heat the milk until it is lukewarm.
Put the ground rice and ground almonds into a small bowl and gradually add the warm milk, a little at a time, and make a thin paste of pouring consistency. Stir continuously and break up any lumps.
Heat evaporated milk to boiling point and add the ground cardamon.
Take the pan off the heat and gradually add the almond mixture, stirring continuously.
Add the sugar and cream and place the pan over medium heat, cook the mixture for 12-15 minutes, stirring continuously. Remove the pan from the heat and allow the mixture to cool slightly.
Add the rose water flavouring and half of the pistachio nuts, stir and mix well. Allow the mixture to cool completely, stirring frequently to prevent a skin from forming on the surface.
Put it into a plastic ice cream box or individual moulds.
Top with the remaining pistachio nuts and place in the freezer or in the ice-making compartment of a refrigerator for 4-5 hours.

Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling.

Apple Pudding

2006-08-06T23:44:00.000-07:00

Ingredients:

½ tsp Salt
1 cup Sugar
¼ cup Butter
½ cup Kishmish
½ tsp Cinnamon
1 tsp Baking powder
½ cup chopped Pecans
1 tsp grated Lemon zest
2 large Eggs, well beaten
½ tsp ground Cardamom
1½ cups all-purpose Flour
2½ cups peeled and grated Apples

Method:

1.)Grease a 1½-quart pudding mold.
2.)In large bowl with electric mixer, beat butter and sugar until light and fluffy.
3.)Beat in eggs and lemon zest. Combine flour, baking soda, cinnamon, cardamom, and salt and add to butter mixture.
4.)Stir in apples, currants, and pecans.
5.)Spread mixture in greased mold. Cover tightly. Place mold in large pot; add boiling water to reach halfway up sides of mold. Cover and bring to a boil. Reduce heat and simmer gently for 2 hours.
6.)Remove pudding from pot and let cool

Serves 8-9 (approx)

Tip: Always strain sugar or jaggery syrups before adding to sweets, so that the muddy grains do not taste like grit in the sweet dishes. Allow the grit to settle below before straining.

Iced Indian Dessert(KULFI)

2006-08-06T08:49:00.000-07:00

Ingredients:

50 gm Butter
50 gm Castor Sugar
A few split Pistachios
1 green Apple, sliced
300 ml Double cream
½ tsp Mace, grounded
50 gm fresh Bread crumbs
25 gm blanched split Almonds
400 gm tin Mangoes in syrup, drained
25 gm Banana flakes, roughly crushed
6 Cardamom, seeds removed and crushed

Method:

1.)Heat the butter in a frying pan and fry the breadcrumbs until golden.
2.)Add the sugar, mace (Nutmeg`s flower), and crushed cardamom pods. Cook for a minute, stirring. Allow to cool.
3.)Whip the cream until it just holds its shape. Reserve a piece of mango for decoration and roughly chop the rest.
4.)Stir into the cream, together with the nuts, banana flakes and breadcrumb mixture. Divide between 6-8 individual dessert moulds, cover and freeze for couple of hours or until firm.
5.)Dip the moulds in hot water for a few seconds to loosen them. Turn out and decorate as desired with nuts and sliced fruit.

Serves:4-5(approx)

Tip: Never boil gelatine. Only warm to dissolve.

Bombay Punch

2006-08-05T01:20:00.000-07:00

Ingredients:

1.2 litres Sherry
1.2 litres Brandy
150 ml Maraschino
4.5 litres Champagne
150 ml Orange Curacao
2.25 litres sparkling Mineral water

Method:

1.)Pour the ingredients into a large punch bowl containing plenty of ice cubes and stir gently.
2.)Decorate with fruits in season.
3.)Keep the punch bowl packed with ice.

30-35 servings

Tip: Handle glasses by the stem. You don't want to warm the glass after you've chilled it or leave fingerprints.

Ras Malai

2006-08-02T03:45:00.000-07:00

Ingredients:

2 tsp Maida
1 cup Sugar
1 cup Water
1.25 litre Milk
5 tbsp Sugar
2-3 drops Lemon juice
2-3 drops of Rose Water
Sliced Almonds and Pistachio

Method:

1.)Boil half litre milk in a pan.
2.)Add lemon juice
3.)Stir slowly and gently until white curd (chenna) forms on the surface and separates from whey.
4.)Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
5.)Knead chenna to make a smooth dough. Add maida and knead again.
6.)Make about 6-7 balls of equal size of the dough and keep aside.
7.)For syrup mix one cup sugar and water in a saucepan and bring it to boil.
8.)Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
9.)On cooling, add rose water.Keep the cheese dumplings aside.
10.)Boil rest of the milk (3/4 litre) in a heavy base saucepan.
11.)Bring one boil and then reduce the heat to medium. Boil until it becomes thick and creamy and reduced to half. Stir occasionally to prevent its sticking to the bottom of the pan.
12.)Add 5 tbsp sugar and cook for 5 minutes. Switch off and let it cool.
13.)Add the chennae dumplings (squeeze the syrup).
14.)Decorate with the sliced dry fruits. Refrigerate and serve chilled.

Tip: Never boil gelatine. Only warm to dissolve.

Mango Crisp

2006-08-01T02:20:00.000-07:00

Ingredients:

Dash of Salt
½ cup Sugar
3/4 cup Flour
Vanilla ice cream
½ cup cold Butter
¼ tsp powdered Ginger
6 Mangoes, sliced flesh

Method:

1.)Preheat oven to 450°.
2.)Butter an oven-safe casserole dish.Layer mango slices.
3.)In a food processor or blender, combine remaining ingredients until well blended and crumbly.
4.)Spread crumbs over mangoes and bake for 15 minutes. Reduce heat to 350° and bake for another 10 minutes.
5.)Serve over ice cream.

Tip: Ants in the Sugar? Place 3-4 cloves in with the sugar. This will keep the ants from entering.

Sevian

2006-07-31T03:26:00.000-07:00

Ingredients:

2 tsp Ghee
1½ litres Milk
150 gm Sugar
150 gm Sevian
50 gm Kishmish
1 sheet Silver leaf
75 gm sliced Almonds
50 gm sliced Pistachios

Method:
1.)Heat the ghee and fry the sevian until browned.
2.)Add milk, stir well and cook till the mixture is thick and reduced to less than half its quantity.
3.)Add the sugar and stir till the sugar is dissolved.
4.)Add kishmish, almonds and pistachios.Stir well.
5.)Remove from heat.
6.)Serve warm or chilled.

Serves 4

Chocolate Custard

2006-07-31T03:15:00.000-07:00

Ingredients:

250 ml Milk
1 tbsp Cornflour
1 tbsp Brown sugar
375 ml Single Cream
4 tbsp Chocolate sauce
1 tbsp Custard powder

Method:
1.)Mix the custard powder, cornflour, sugar and milk together and pour into a saucepan.
2.)Slowly heat the liquid until almost to the boil, stirring constantly, so that the mixture thickens to a custard.
3.)Take off the heat and add the cream and chocolate sauce.
4.)Stir until the chocolate sauce has blended into the custard and serve whilst hot.

Serves 4

Tip: Adding a cupful of grated carrot or beetroot to the coconut while making burfi will give you "natural" colouring and nutritional benefits.

Mysore Pak

2006-07-16T03:28:00.000-07:00

Ingredients:
2 cups Ghee
1 cup Besan
2 cups Sugar

Method:

1.) Grease a plate evenly with ghee and set aside.
2.)Heat 1 cup of ghee, add besan, stir well and keep aside.
3.)Heat sugar on a low flame, add sufficient water and boil to make a syrup of one-string consistency. Strain syrup to remove scum.
4.)Add the besan-ghee mixture to the sugar syrup and keep stirring on low flame to remove lumps, if any.
5.)Heat the remaining cup of ghee. Gradually add the ghee to the sugar syrup mixture and keep stirring till the ghee separates and floats on top.
6.)When done, pour quickly into the greased plate and shake the plate gently to spread the mixture.
7.)Let it cool for a few minutes and cut into pieces with a sharp greased knife.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

Rich Chocolate Mousse

2006-07-15T00:41:00.000-07:00

Ingredients:
1 tbsp Rum
1 tbsp Butter
4 Eggs, separated
250 gm dark Chocolate

Method:
1.Melt the dark chocolate pieces in a double boiler, or in a bowl over hot water.
2.When thoroughly melted, stir in the egg yolks (one at a time), rum and butter.
3.Whisk the egg whites until stiff and fold them into the chocolate mixture until thoroughly combined.
4.Spoon into serving dishes and refrigerate for at least 2 hours before serving. Decorate with whipped cream, if desired.

Tip: Ants in the Sugar? Place 3-4 cloves in with the sugar. This will keep the ants from entering.

Dandy

2006-07-15T00:33:00.000-07:00

Ingredients:
20 Blackberries
2 measures Lime Juice
6 measures Apple Juice
2 measures Strawberry Syrup
Cracked Ice
Blackberries and Mint sprigs, to decorate

Method:
1.Put the apple juice, strawberry syrup, lime juice and the blackberries in a food processor with some cracked ice and process until smooth.

2.Pour into 2 tall glasses. Decorate each with a blackberry and a mint sprig.

Tip:
Iced Tea taste bitter? Add a pinch of baking soda to your glass or a teaspoon in your gallon pitcher.

Green Tea Layer Cake

2006-07-14T07:23:00.000-07:00

"This is a light and moist cake that is not too sweet and has a refreshing green tea fragrance. The frosting uses cream cheese but has enough sweetness to mask the sour taste. The matcha (green tea) powder gives it a delicate green hue too. This cake can also be baked as a sheet cake in a 9x 13 inch pan or as 2 separate round cakes in two 8 inch round pans. Adjust baking time accordingly."

Original recipe yield: 1 - 2 layer 9 inch cake.
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes

INGREDIENTS:
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons powdered green tea
1 1/4 cups white sugar
1 cup vegetable oil
3 eggs
1 cup plain yogurt
1 1/2 teaspoons vanilla extract

1 1/4 cups confectioners' sugar
2 teaspoons powdered green tea
2 tablespoons butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.

To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.

To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.