Desserts

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Dahi Sweet Lassi

lassi

Ingredients

  • 1-2 cup Curd
  • 11/2 tbsp Sugar
  • To taste Salt
  • 1- 2tbsp Dry Fruits
  • 2-3 or 3-4 Mint Leaves
  • As required Cold Water

For Garnish:
Honey / Dry fruits / Mint Leaves

Process

  • In a bowl add curd, sugar, dry fruits, mint leaves and water. Mix all and prepare the lassi.
  • Now put honey in a glass and pour the lassi in it.
  • Garnish it with mint leaves and dry fruits.
  • Your Dahi Mint Lassi is ready to be served.

Chai Pumpkin Pie

Chai-Pumpkin-Pie

Ingredients

  • 3 Tea bags
  • 4-5 Celery leaves
  • 1 cup All purpose flour
  • To taste Salt
  • As required Oil
  • 1cup Chickpeas (white)
  • 5-6tbsp Pumpkin puree
  • 3tbsp Condensed milk
  • 1tsp Crushed Black pepper powder
  • 2 Eggs
  • 2 cups Water

For Dough:
All purpose flour / Salt / Water

For Filling

  • Pumpkin puree
  • Boiled tea
  • Condensed milk
  • Pepper powder

For Garnish:
Curry powder / Parsley

Process

  • Boil water and add tea bags and celery leaves to it.
  • Mix all purpose flour, salt, water and knead a dough.
  • Then roll out the dough and place it in the pie mould, add chickpeas to it and bake for 12- 15 minutes at 180 °C.
  • Combine pumpkin puree, the tea mixture, condensed mixture and black pepper powder and prepare a filling.
  • Garnish the prepared Chai pumpkin pie with curry powder and parsley.
  • Your Chai Pumpkin Pie is ready.

5 Nectar Lemonade

Nectar-Lemonade

Welcome your kids by stirring up this quick and tangy drink to refresh them after a tiring game day.

Ingredients

  • 1 big pomegranate
  • 1 ¼ tbsp finely chopped ginger
  • Salt to taste
  • 15 – 20 mint leaves
  • 5 – 6 tbsp powdered brown sugar
  • ¼ cup pomegranate juice
  • ½ cup orange juice
  • ¼ cup apple juice
  • 2 tbsp ginger juice
  • 1 tsp lemon juice
  • Black salt to taste
  • 1 lemon

Process

  • Coarsely blend the pomegranate seeds, ginger, salt, and mint leaves in a mixer grinder.
  • Add the powdered brown sugar in it and again blend it.
  • Put pomegranate , orange, apple, ginger, and lemon juice in the boston shaker , also add the powdered brown sugar in it.
  • Now add black salt, ginger, mint leaves, and lemon slices along with peel in the shaker.
  • Add ice and shake the shaker well.
  • Put the crushed ice on the bottle’s base along with the coarse mixture.
  • Now pour the prepared juice mixture in it to serve.
  • Your 5 Nectar Lemonade is ready.

Fruit Yoghurt

Fruit-Yoghurt

Ingredients

  • ½ Cup Corn Flakes
  • ½ Cup Mixed fruits
  • ½ Cup Cold fresh curds
  • 2 Drops of vanilla essence
  • 2-3 or 3-4 Mint Leaves
  • As required Cold Water

Directions

  • Whisk the curds sugar and vanilla essence.
  • Pour half of the curd into a cup.
  • Top with cornflakes and then the remaining curds.
  • Finally, add the mixed fruits.
  • Serve immediately.

Sky Jellow

sky-jellow

Ingredients

  • Blue carcao syrup 2 tbsp
  • Honey ½ tsp
  • Lime juice 1 tbsp
  • Soda 100 ml
  • Vanilla ice cream 2 scoops

For Garnish:
Umbrella / Straw

Process

  • Add carcao syrup and lime juice. Stir well. Mix honey and vanilla scoop and pour over club soda.
    Garnish with umbrella and straw.

Mango Oats Drink

mango-oats-drink

This fruit shake packs a punch!

Ingredients

  • 2 tbsp of Oats
  • 2 tbsp Milk
  • 2 cups Ripe & cut mangoes
  • ½ cup Water
  • 4 tsp Sugar/sweetener
  • 1 tsp Garden cress seeds (soaked in water for 10-15 mins)

Directions

  • Cook oats in milk and water
  • Cool and blend well in a liquidizer
  • Add pieces of ripe mangoes, sugar and ice cubes to the oats
  • Blend again in the liquidizer
  • Mix in garden cress seeds
  • Serve chilled in tall glasses

Mango and Coconut Sago

mango-coconut

The flavour of the season – mango, is here to zing up your summer

Ingredients

  • 1 cup coconut milk
  • 1 cup soaked sago
  • ¼ cup mango pulp

For Garnish:
Mango pulp accoring to requirement / ¼ mango / 1 mint leaf

Process

  • In a pan put water, coconut milk, soaked sago and cook.
  • Now add Mango pulp.
  • Take Mango and Coconut Sago mixture in a glass.
  • Keep it in the fridge to cool, when cooled take it out from the fridge.
  • Then in the same glass put mango pulp.
  • Cut a mongo wedge and keep it on the glass.
  • Garnish mango and coconut sago with mint leaf.

Carrot Halwa

carrot-alwa

Ingredients

  • Carrots – ½ kgs or 5 nos approx.,
  • Sugar – 1 cup (200 gms)
  • Whole Milk – 1+1/2 cup ( 300 ml)
  • Ghee (clarified butter) – 6 tbsp
  • Cashew nuts – 10
  • Almonds (badam) – 7 (optional for garnishing)
  • Cardamom powder – ½ tsp

Instructions

  • Wash the carrots and trim their edges. Scrape the skin lightly and grate all the carrots using a grater and keep aside. I used my food chopper.
  • Soak the almonds in some warm water for 15 – 20 mins. Peel the skin off and chop them into slivers and keep aside.
  • Chop the cashew nuts into small pieces and keep aside.
  • Heat a heavy bottomed pan or urli and add 3 tbsp of ghee. When it becomes warm, add the chopped cashew nuts and roast over low flame till golden brown. Drain them completely, transfer to a plate and keep aside.
  • Now to the same pan, add the grated carrots. Simmer the flame completely and sauté for 15-20 mins. The color of the carrots would have completely changed and it would have gotten cooked completely. But the most important thing is the raw smell of the carrots would be completely gone by now.
  • Now add the milk to the cooked carrots and increase the flame to medium. Let the carrots cook in the milk till the entire mixture almost becomes dry. Keep mixing in between to avoid the carrots sticking to the bottom of the pan. This should take 15-20 mins.
  • Now add the sugar and mix well. Once you add the sugar, the entire mixture would once again become liquefied or of loose consistency.
  • Once again keep cooking till the entire mixture becomes thick. The sugar would begin to caramelize the carrot and milk mixture and the you can see that the consistency becoming sticky. This should take 15 mins.
  • When the halwa becomes dry, add the remaining 3 tbsp ghee, cardamom powder, roasted cashew nuts and mix well. Cook for 5 more mins while mixing continuously and the halwa will come together in a mass. Switch off flame and take off stove.
  • Serve hot or warm in individual bowls sprinkled liberally with almond slivers.

Notes:
The first step to getting a good tasting halwa is sautéing the carrots in ghee. The raw smell must not be there at all. If you hurry up with this step, your halwa will taste raw.

The sugar quantity can be adjusted according to personal taste. I felt that 1 cup was just perfect without being overly sweet.

I used the seeds of 2 cardamom and pounded them well in my mortar and pestle and discarded the skin off.

Caramel Custard Recipe

Caramel-Custard

Welcome your kids by stirring up this quick and tangy drink to refresh them after a tiring game day.

Ingredients

  • Eggs: 2
  • Milk: 500 ml
  • Sugar: 2 tablespoons for caramelizing
  • Ground sugar: 2 tsps
  • Corn flour/custard powder (vanilla flavor): optional

Method
Take 2 table spoons of sugar in a saucepan and caramelize it on a low flame by constantly stirring. Once the sugar turns light brown in color, switch off the flame and immediately take the saucepan off the stove.

In a separate bowl, beat two eggs with yolk and add milk and mix the contents well. Add 2 teaspoons of sugar or add the amount which suits your taste buds. But do not make it too sweet as it will take away the charm.

You can add some corn flour or vanilla falvoured custard powder to the milk to add thickness if you do not want to use egg. You can do it by taking 1 tsp of corn flour and mix it well by adding two tsp of milk. Add this corn flour and milk content to the milk bowl. If you are using eggs, corn flour becomes optional.

Now, pour the entire caramel into another container. Add the milk with eggs. Or milk with corn flour. If you are pressure cooking it, carefully select the water level at the bottom of the pressure cooker. Do not put more than 200-250 ml of water and allow the custard to cook in the steam. Do not put the weight on the pressure cooker. Cook it for 15-20 minutes.

After switching off the flame, allow the custard to settle for another 10 minutes. The best way to see if it has been cooked is to insert a knife and if it comes out clean, your custard is cooked perfect.

Keep it in the refrigerator and serve it chilled.

Gulab Jamun

Gulab-Jamun

Ingredients

  • 1 cup Milk Powder
  • 2 tsp all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp suji
  • 2 tblsp ghee
  • Whole milk just enough to make the dough

For the Sugar Syrup

  • 2 cup Sugar
  • 2 cup water
  • 4 – 5 Cardamom
  • few drops of lemon
  • Few strands of kesar
  • Oil for frying

How to make gulab jamun:
Soak the suji in a 1/2 cup of water so as to make it soft.

In a bowl mix milk powder, ghee, baking powder and flour. Drain out all the excess water from the soaked suji and add it to the bowl. Now mix together by rubbing the mixture between your palms to ensure everything gets mixed properly. Do not knead it.

Add just enough of whole milk to make a medium-hard mixture. Cover with a damp yet dry kitchen towel and keep aside for 20 – 25 mins.

Later divide the mixture into 18-20 portions. Make small balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.

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 balls should rise slowly to the top if the temperature is just right. Now take a slotted spoon and move it in circular motion in the oil, making sure not to touch the balls. This will shake the balls and even ensure even browing of all the balls.

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.

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

Sugar Syrup

  • The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 2 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of “Kesar”. 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. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.
  • Transfer this hot syrup into a serving dish. Keep it 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.

Bourbon-Nectarine Ice Cream Sundaes

Bourbon

Ingredients

  • 4 tablespoons unsalted butter
  • 8 ounces all-butter pound cake, cut into 1/2-inch cubes
  • 6 firm, ripe yellow nectarines, cut into thin wedges
  • 1/2 cup light brown sugar
  • 1/3 cup bourbon
  • 1 tablespoon fresh lemon juice
  • 2 pints vanilla ice cream
  • Preheat the oven to 375°. In a large skillet, melt 1 tablespoon of the butter. Add the pound cake and toss to coat. Spread the cubes on a baking sheet and bake for 15 minutes, until toasted.
  •  Meanwhile, wipe out the skillet. Add the remaining 3 tablespoons of butter and the nectarines and cook over high heat, stirring occasionally, until the nectarines are slightly softened, about 5 minutes. Add the brown sugar and stir to melt. Remove the skillet from the heat. Add the bourbon and lemon juice. Tilt the pan slightly and carefully ignite the alcohol. Cook over moderate heat until the nectarines are softened and the sauce is slightly thickened, about 10 minutes.
  •  Scoop the ice cream into bowls and spoon the nectarines and sauce on top. Garnish with the croutons and serve right away.