Caramel Pudding

Author: admin  //  Category: Deserts

caramel puddingscale518
INGREDIENTS

1) Milk – 2cups
2) Powdered Sugar – 10 tbsp (rounded) or to taste
3) Eggs – 8nos
4) Sugar for caramel – 1/2 cup
5) Vanilla essence – 1 tsp

Method

1) Beat together eggs, milk, sugar and vanilla essence in a bowl until sugar dissolves.
2) In a pan add sugar for making caramel .
3) Add 2 tbsp of hot water so that the sugar dilutes fast. Let it cook gently until the sugar melts and turn golden.
4) When its golden color remove it from flame and add 2tbsp of water to avoid overcooking of sugar syrup. If it over cooks it will taste bitter. Allow it to cool for some time.
5) Pre-coat the dish with butter.
6) Pour the golden caramel in a baking dish and pour the pudding mixture on top of it.
7) Put the pudding dish, in a pan of water, in a pre heated oven at 350 f for 45 minutes.
8) Take it out of the oven when it sets and let it cool at room temperature.
9) You can chill it in the refrigerator before serving or serve warm.
For Serving: Carefully run a butter knife around the egg pudding, place a platter over the pudding mold and carefully turn it upside down and serve.

Recipe By
Kiran Mary

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Mango Juice

Author: admin  //  Category: Deserts, Drinks

Mangoshake
INGREDIENTS

1) Mango – 2 nos
2) Cold Water – 2 cups
3) Sugar (to taste and as per sweetness of mangoes) – 4 tbsp
4) Ice cubes

METHOD

1) Blend all the ingredients in a blender until mango pieces get crushed to a smooth puree.
2) Pour in serving glasses. Add 1 or 2 ice cubes / crushed ice and chopped mangoes. Serve chilled.

Recipe By
Kiran Mary.

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Paneer Cake

Author: admin  //  Category: Deserts

DSC_0455

INGREDIENTS

Paneer – 1 pack or made out of 1/2 gal milk
Sugar – 1 + 1/2 Cup
Baking Powder – 1/2 tsp
All Purpose Flour – 1 Cup
Vanilla Essence – 2 tsp
Egg – 1 no
Water – 1/2 cup
Ghee – 3 tsp
Cashews – 10 nos
Raisins – 10 nos

METHOD

How to Make Paneer?

Ingredients Needed For Paneer

Milk – 1/2 Galon
Lemon Juice – 2 Tsp

Method

1) Heat milk in a pan and bring it to boil. Remove from heat.
2) Add lemon juice to the milk.
3) Stir slowly and gently until white curd forms on the surface and separates from milk.
4) On straining this milk, the curd that is obtained is called “paneer”. Wash paneer well under cold running water and twist the cloth that was used for straining to extract water.

For preparing Cake

1) Mix Paneer,All purpose flour,vanilla,Egg,Sugar,Baking Powder and water in a grinder for about 2 or 3 minutes.
2) Grind till we get a smooth batter.
3) Preheat the oven to 350 F .

4) Grease the bottom and sides of the baking pan with oil and spread some all purpose flour on it.

5) Pour the batter into the pan and spread the raisins and cashews on top.

6) Bake until a stick which is inserted in the center part of the cake comes out clean.It will take around 20 – 30 minutes.

6) Cool the Cake before removing from the pan.

:- Serve it when it is cool.

Recipe By
Kiran Mary.

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Rasagulla

Author: admin  //  Category: Deserts, North Indian Dishes

INGREDIENTS:

1) Milk – 1/2 litre
2) All Purpose flour (maida) – 3 tsp
3) Lemon juice – 2-3 tbsp.
4) Sugar- 1 cup
5) Water- 1 cup
6) Rose essence or cardamom powder – 2-3 drops or 1/4 tsp

METHOD:

1) Heat milk in a pan and bring it to boil. Remove from heat.
2) Add lemon juice to the milk.
3) Stir slowly and gently until white curd forms on the surface and separates from milk.
4) On straining this milk, the curd that is obtained is called “paneer”. Wash paneer well under cold running water and twist the cloth that was used for straining to extract water.
5) Mix paneer with flour to make a smooth dough.
6) Make small balls of equal size (6-7) of the dough and keep aside.
7) Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
8) Add paneer balls to the syrup and cook for 15 minutes with lid partially covered. paneer dumplings will puff up.
9) On cooling, add rose essence.

* Refrigerate and serve chilled.

Recipe by
Kiran Mary

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Gulab Jamun

Author: admin  //  Category: Deserts


INGREDIENTS

Milk Powder – 4 tsp
Whole Milk – 1/2 gallon
All purpose flour (Maida) – 1/2 cup
Baking soda – 1/2 tsp
Butter melted – 2 tbsp
Lemon – 1 tsp

Oil for frying

For the Sugar Syrup
2 cups Sugar
1 cup water

METHOD

1) Make paneer by boiling the milk and adding lemon juice to it,keep stirring the milk , until the milk separates; the solid curds will separate from the green watery broth.

2) Allow the curds and whey to cool for a half hour (or until still warm, but at a temperature you can handle), then strain through cheese cloth in a strainer.

3) Make the dough by combining the All purpose flour,Baking soda,Milk powder,Paneer, butter. Add just enough strained milk broth to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.

4) Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.

5) If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.

6) The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

7) The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed . Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.It should be sticky syrup

8) Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Recipe By
Kiran Mary

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Chocolate Icing Cake

Author: admin  //  Category: Deserts

INGREDIENTS

1) Betty Crocker Cake Mix Chocolate Flavour :- 1 pack

2) Egg :- 3 nos

3) Oil :- 1/4 cups

4) Water :- 1 1/4 cups

5) Decorator Icing :- 5/6 tbsps

6) Chocolate Syrup :- 3 tbsps

7) All Purpose Flour :- 1 tsp

Method

1) Beat cake mix,water,oil and eggs in a bowl at medium speed.Make sure that all the ingredients are mixed well.

2) Preheat the oven to 350 F .

3) Grease the bottom and sides of the baking pan with oil and spread some all purpose flour on it.

4) Pour the batter into the pan and bake until a stick which is inserted in the center part of the cake comes out clean.It will take around 20 – 30 minutes.

5) Cool the Cake before removing from the pan.

6) Mix 2 tbsps of Decorator Icing and 3 tbsps Chocolate Syrup in another pan for decorating the cake.

7) Cut the four sides of the cake and dip in the icing mix and place it over the center portion of the cake. Also spread the Icing on top and sides of the cake .

8) Pour some icing mix into the cone and decorate the cake.

:- You can decorate the cake with your own ideas.

Recipe By

Kiran Mary.

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Ice Cream Fruit Shake.

Author: admin  //  Category: Deserts


INGREDIENTS

Fruit Ice Cream – 1 Cup
Banana – 4 nos
Milk – 1 cup
Sugar – 3 tbsp
Vanilla Essence – 2 tsp
Cashew Nut – 8 nos
Ice Cubes – 5 – 6 nos
Chocolate Syrup – 7 tbsp

DIRECTIONS

1) Mix all the above ingredients in a Milk Shaker for 3-4 minutes.

:- Serve the dish after garnishing with Chocolate Syrup or with some fruits.

:- I used Mixed Fruit Ice Cream for this recipe.

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Ada Pradaman

Author: admin  //  Category: Deserts


Adda – 250 gm
Jaggery (Dissolve jaggery in a pan in 2 glass water) – 750 gm (2+1/2 balls)
Sugar – 3 tbsps (add only if the sweetness is not enough for the Jaggery).
Ghee – 3 tbsps
Cardamom(Elakka) – 2 tsp powder
Coconut milk – 4 cups
Milk – 1 cup
Diced Coconut – 10 gms (fried coconut pieces in ghee)
Cashewnuts – 50 gm
Raisins – 25 gm

1) Dissolve jaggery in a pan (preferably Urali).

2) Cook the Adda in another pan for 5 minutes.

3) When the jaggery solution thickens, add the cooked ada pieces.

4) Stir well and add ghee in between.

5) When the payasam gets reduced, add coconut milk and mix well. Allow it to thicken.

6) When the ada gets cooked and the payasam gets reduced, add the milk and mix well.

7) Add powdered cardamom and mix well.

8) Heat it through.

:- Do not boil.
:- Dont let the adda stick on the pan.

9)Fry the cashews and raisins in ghee.

10)Add Diced coconut,fried cashews and Raisins to the payasam and mix well.

Recipe By
Kiran Mary.

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