Caramel Poha Payasam - yet another caramel favourite! Milk - 1 litre Thick variety poha - ½ cup Sugar - 1 cup Ghee - 1 tbsp Roast poha in the ghee on medium flame for 4-5 mts & keep ready. It is preferable to do this payasam in a pressure cooker or a big pressure pan to prevent overflowing of milk. Heat the cooker very well on a high flame till it gets really hot. Add 1 tbsp of sugar. Do not stir. It will start caramelizing. When it becomes coffee or caramel colour, add ½ cup of hot water (beware, it will splash!) . Then add the milk, & fried poha. When the milk starts boiling well close the cooker and put the weight. At once , put the flame on sim (do not wait for whistle) and pressurise for 10 mtes. Cool, open & add the sugar. When it starts boiling again, close & put the weight. Simmer without waiting for the whistle & cook for 25 mts. Cool & open.
Apple Icecream - does it sound new to you?? Milk - 1 cup Fresh cream - 1 cup Skim milk powder - 4 tbsp Sugar - ¾ cup Apples - 2 large, cored & grated with skin Mix all ingredients in a shallow container. Transfer to an airtight container & keep in the freezer. Aftr about 8 hrs, take out, break into chunks & whisk with wisking blades of an electric hand beater. The volume will double. The ice cream becomes light. Do not use blender or hand blender. Only whisking gives the aeration & light texture. Now put back in an airtight container in the freezer. A drop of brandy essence or cinnamon powder may be added at the second stage of whisking.
Green Grape Sorbet - ideal for hot summer ! This is a low calorie recipe, with the zing of ginger! Green grapes - 2 cups Ginger juice - 1 tsp Lime juice - 2 tsp Sugar - 1-2 tbsp (or to taste) Combine all ingredients with 1 cup of water and blend in the mixer to get a smooth puree. Transfer to a shallow container. Cover & freeze for 6 hrs. Scrape using a fork and serve chilled in individual glasses.
MW Shahi tukri - most delicious & a sure-winner! Bread slices - 12 Milk - 3-3 ½ cups Condensed milk - 1 cup Raisins - 2 tbsps Almonds - 3 tbsps Saffron - a pinch (warm & powder) Sugar - 2/3 cups Cardm pdr - 1 tsp Cut the bread slices into halves after trimming edges. Fry the bread in ghee till crisp & golden brown(either deep or shallow). Arrange them in a casserole. In a bowl whisk milk, condensed milk, saffron and sugar together and pour over the bread into the casserole till they are completely soaked. On top sprinkle the raisins, and split almonds. Micro high for about 8 mts. Serve hot or at room temperature.
Baked Orange Slices - Soaked in sugar syrup. This is a very simple dessert. Can be very easily made by even an amateur ! Firm oranges - 3 Sugar - ½ cup Water - ¼ cup Cherries or Grapes to decorate Mint leaves - to garnish Peel oranges & cut each horizontally into thick slices. Remove seeds carefully from both sides of each piece with the tip of a knife. Arrange the slices in a round baking dish. Heat the sugar & water, stirring well, on a low flame till syrup reaches one thread consistency. Pour the hot syrup on the arranged oranges. Place a cheer or a grape in the center. Bake at 350 deg F for 10 mts. Garnish with mint. Serve plain, or with chilled rabdi or custard or fresh cream.
Bun Pudding - mildly sweet, but deliciously delicious! Small buns are made with a yeast dough & cooked in milk. Maida - 1 cup Salt Butter - 1 tbsp Sugar - 1 tbsp Mix together & keep covered, for 5 mts: Warm milk - ½ cup Fresh yeast - 1 tsp Sugar - 1 tsp When this mixture bubbles, add to all the other ingredients. Knead to a very soft dough. Keep covered till it doubles in volume. Knead again & make 5-6 balls. Arrange them in a well greased 2” high baking bowl. Allow to rise again. Now pour Milk + sugar - 200 ml + 1 tbsp Over it. Bake at 200 deg C, till top starts browning & the mixture is cooked. Serve hot or warm. This tastes best, if we add coconut milkinstead of ordinary milk. Then it becomes "Coconut Buns".
Drinking Chocolate Ice cream - it is delicious! Cadbury’s Drinking Chocolate - 100 gms Custard powder - 2 level tbsp Milk - 2 cup Sugar - 1/2 cup ( since drinking chocolate is sweet) Fresh cream - 200 gms Blend chocolate & custard powder with little milk. Heat the rest of the milk & when almost boiling, add the mixture. Bring to the boil on a low flame & stir, adding sugar. Remove from heat . Cool & stir in the cream . Freeze. Transfer to an airtight container & keep in the freezer. Aftr about 8 hrs, take out, break into chunks & whisk with wisking blades of an electric hand beater. The volume will double. The ice cream becomes light. Do not use blender or hand blender. Only whisking gives the aeration & light texture. Now put back in an airtight container in the freezer.
Kesar Phirni - this one is with rice flour. Milk - 3 cups Rice flour - 4 tbsp ( need not be very fine) Sugar - ½ cup Cardamom powder - ½ tsp Saffron - ¼ tsp (warm & powder) Almonds& pistas - 6 each, blanched & sliced. Mix rice flour with ½ cup of water & keep ready. Boil milk & add this mixture, very gradually, stirring thoroughly to prevent lump formation. Simmer & cook for a few mtes. Add sugar & spices, continuing to cook only on a slow fire. Remove, cool, add nuts & refrigerate.
Orange Kheer - delightfully, refreshingly different dessert! Milk - 500 ml Basmathi rice - 2 tbsp Sweetened condensed milk - 200 gm (half of a 400 gms tin) Sugar - to taste (if necessary) Sweet oranges - 5 Nutmeg powder - ½ tsp Boil milk. Add rice & simmer till thick. When rice is well cooked, add condensed milk & a little more sugar, if necessary. Cool completely. Remove pips & pith from oranges and add some chopped segments, leaving a few for decoration. Garnish by sprinkling nutmeg powder on top. Serve chilled.
Lychee Ice-cream - call it sophisticated and elegant!! Milk - 500 ml Milk powder - 1 cup Sugar - ¾ cup Cornflour - 1 tbsp Fresh cream - 200 ml or 1 cup Lychee pulp - ½ cup Vanilla or ice cream essence - 1 tsp Lychee pieces - to serve as garnish Combine 1 cup of milk, milk powder & cornflour, without lumps. Put the remaining milk & sugar to boil. When it starts boiling, simmer for 7, 8 mts & add the mixture. Stir continuously to prevent lump formation till it comes to a boil. Simmer for 5-7 mts till it thickens. Remove & cool thoroughly. Add fruit pulp, essence & fresh cream. Transfer to an airtight container & keep in the freezer. Aftr about 8 hrs, take out, break into chunks & whisk with wisking blades of an electric hand beater. The volume will double. The ice cream becomes light. Do not use blender or hand blender. Only whisking gives the aeration & light texture. Now put back in an airtight container in the freezer. Serve topped with lychee pieces.