Hello Meena Prakash! Here I am posting a few fruit recipes for you! FRUIT RICE: Ingredients: Briyani rice- 1 cup Thick coconut milk- 1 cup Pomegranate juice- 1 ½ cup Cashew nuts- 1 tbsp Raisins- 1 tbsp Saffron- a pinch Cardamom- 4 Salt to taste Shredded carrot- 1 tbsp Chopped pineapple- 1 tbsp Chopped dates- 3 tbsp Dice apple- 1 Ghee- ¼ cup Procedure: Heat a small vessel and pour the ghee. Add the cardamoms, and cashew nuts. Fry them to a golden colour. Add the raisins along with the apple and the carrot and fry for a few seconds. Add the remaining ingredients with the rice and a little salt. Cook on medium fire until the rice is 3/4<SUP>th</SUP> cooked and all the water is evaporated. Keep the rice in ‘Dhum’ either in the gas oven or by manual method for 20 minutes. MAMBAZHA MORKUZHAMBU: [ MANGO PULISERRY] [This is a famous recipe from Kerala which I have learnt from my keralite friend.] Ingredients: Mango pieces- 6 to 8 cups Turmeric powder- ½ tsp Chilli powder- ½ tsp Shredded coconut- 6 tbsp Cumin seeds- 1 tsp Green chillies-1 Coconut oil- 2tbsp Mustard seeds- 1 tsp Fenugreek seeds- 1/2 tsp Red chillies-4 Curry leaves- 1 arc Curd- ½ liter Sugar- 1 tsp Water- 4 cups Salt to taste Procedure: Cook the mango pieces with the water, chilli powder, turmeric powder and enough salt. Allow it to cool down. Grind the coconut with the green chilies, curd and cumin seeds to a fine paste and add this to the mango mixture with the sugar and cook on a medium fire stirring all the time for a few minutes. When the mixture starts to become frothy and gets ready to simmer, put off the fire.Heat a small kadai and pour the coconut oil. When it becomes hot, add the mustard seeds and when they splutter, add the fenugreek seeds with the curry leaves and red chilies. Fry them for a few seconds and add this tempering to the mango mixture and mix well.
Pineapple sponge with chilled custard PINEAPPLE SPONGE WITH CHILLED CUSTARD Ingredients: 3 egg whites 1 small tin pine apple 20 grams gelatine 4 tbsps castor sugar 1 tbsp lime juice 10 ounces of pineapple juice and water Drop of vanilla essence 4-5 cherries, cut into small pieces Method: Take the juice from the pineapple tin, add gelatine into it. Put it on slow fire , add sugar, lime juice and a drop of vanilla essence. Allow to cool. Beat egg white stiff , add the liquid gradually and continue whisking till the mixture starts to set.Add the 2/3rds of the pineapple cubes and mix well. Arrange it in a glass dish and decorate with the rest of the cubes and a few cherries Chill in the fridge and serve with chilled custard. CUSTARD: Ingredients: 2 egg yolks 1/2 litre milk 3 tbsp powdered sugar a pinch of salt 1/4 tsp vanilla essence Method: Beat egg yolk with sugar and salt, add essence. Heat milk to a boiling point and pour the beaten egg yolks stirring all the time , return to fire and cook on low flame till trhe custard is thick. Chill the custard in the tray. Whip it nicely before you serve with the Pineapple sponge.
Lemon Sponge LEMON SPONGE WITH CUSTARD Ingredients: 20 grams gelatine 2 egg whites 4 tbsps sugar juice of 1 lime and rind 10 ounces of water Method: Grate the lemon rind. Add the rind and the lime juice with sugar, water and gelatine. Mix it well and bring to boil. Simmer for 10-15 minutes. Strain and cool. Beat egg whites till it is stiff, add the liquid gradually. Continue whisking till the mixture starts to set. Chill in the refrigerator and serve with chilled custard.
Melon Magic WATERMELON MAGIC Ingredients:For two persons only, you can adjust accordingly 1/2 slice water melon, 1 scoop of vanilla icecream, 1 scoop of strawberry icecream 1 scopp of chocolate icecream few nuts chopped , to decorate Method: Peel the melon, remove the seeds and cut them into smallcubes. Put in a large bowl. Place small scoops of the three, vanilla icecream, straw berry icecream and chocolate icecream, on the top of the melon cubes. Decorate with chopped nuts. Serve cold. Note: You can try out other fruits with the icreams, apple, banana, mango etc will come out nice.
Mango Glory MANGO GLORY Ingredients: 1/2 litre milk 1 cup sugar 2 small mangoes/ 1 large mango (sweet) 2 tsps cardamom powder 10 pistachios, chopped Method: Wash the mangoes, peel and cut into cubes. Boil the milk and cool. When it is slightly warm add the mango pieces, add the mango pieces and the sugar to it and blend in a mixie. It should get frothy. Pour the mix into a bowl and mix in the chopped pistachio nuts. Serve cold.
Frozen Fruits with Cream FROZEN FRUITS WITH CREAM Ingredients: 1 cup Apple peeled and chopped 1 cup melon, peeled and chopped 2 bananas peeled and chopped 1 pomogranate, shelled 2 tbsps sugar 2 tsp kewra essence 1 family pack of vanilla icecream some cherries, halved Method: Combine all the fruits, sugar and kewra essence. Transfer them to the freezer to set. Serve chilled with vanilla icecream topping and a cherry placed on top.
Fruit dessert FRUIT YOGHURT DESSERT Ingredients: 1/2 cup yoghurt/ fresh curds 1/2 cup frozen mixed fruits banana, apple, grapes etc 1 tbsp sugar 2-3 drops vanilla essence Method: Put all the ingredients into a blender. Blend together until they are smooth and frothy. Transfer into a bowl and set in the fridge. Serve chilled Note: You can add chopped fruits and nuts to make it richer.
wow, fruits again Dear LJ, I just love fruits & you've posted a wonderful set of recipes. will surely try them & thanks for the same. Love & regards,
