Elegant Desserts For Perfect Indulgence!

Discussion in 'Ask ChitVish' started by Chitvish, Sep 29, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Strawberry Basundhi - I can never resist strawberries !

    I used strawberry flavoured oats, now available & so did not add essence or colour. You can add essence if you use plain oats.

    Milk - 1 litre

    Oats - ¾ cup

    Sweetened Condensed milk - !/2 of 400 gm tin

    Sugar - extra ¼-1/2 cup (if you prefer)

    Chopped strawberries - 1 cup ( mash more than half to pulp)

    Whole strawberries - to garnish

    Immerse oats in 1 cup of milk for an hour.

    Boil the rest of the milk.

    Then add soaked oats & simmer to boil.

    Cook for about 10 mts tillthe oats become very very soft,

    Add sugar (if using) & condensed milk & remove.

    Cool thoroughly & then add strawberry pulp & chopped pieces.

    Leave in the fridge to set.

    Serve chilled, garnished with whole strawberries.
    strawberry pudding.JPG


     
    Last edited: Jan 15, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Eggless strawberry soufflé - Most tempting dessert, without eggs!

    Mashed strawberries - 1 cup

    Cream cheese - 1 ½ cups

    Whipped cream - 1 ½ cups

    ForGarnish:

    Fresh strawberries

    Mix mashed strawberries with cream cheese.

    Gently fold in the whipped cream.

    Add sugar to your liking.

    Pour into individual moulds & set

    Serve garnished with strawberries.

    Use 3 tbsp strawberry jam if fresh strawberries are not available.

    To make cream cheese:

    Boil 1 litre of milk.

    Remove & keep aside.

    Mix 1 tsp citric acid crystals with ½ cup of warm water & add to hot milk.

    Allow to stand for 5 mts – it will start curdling.

    Sttir gently to help curdling.

    Drain in a muslin cloth.

    Do not squeeze it to make it dry.

    Now blend in the mixi till thick & creamy.

    If you do not have citric acid, use lime juice mixed with warm water.


    strawberry souffle1.JPG
     
    Last edited: Feb 18, 2008
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Elaneer (Tender Coconut) Payasam - Summer Special !

    This payasam involves minimum cooking and as a friend, who tasted it, put it, “simply irresistible” !
    This is a recipe which I tried out on my own, without ever having tasted it !
    Select elaneer (tender coconut) with coconut cream (vazukkai) which is soft and not very hard.
    Liquidise the tender coconut water with the cream in the blender. The consistency should be that of sauce. Normally 2 big tender coconuts are enough.

    Milk - 250 ml

    Cornflour - 1 1 ½ tbsp

    Sugar - 3 tbsp

    Mix 2 tbsp cold milk with cornflour to a paste.

    Boil the remaining milk & when it boils, add the paste, stirring well to prevent lump formation.

    Simmer, add sugar and remove.

    Cool thoroughly.

    Add the prepared sauce and blend to a uniform consistency.

    Add more sugar if the tender coconut water is not sweet.

    Serve chilled. elaneer payasam.jpg

    You can use custard powder in place of cornflour.

    That is what I have used.
    elaneer payasam(s).jpg
     
    Last edited: Mar 12, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Ridgegourd Payasam - Amazingly tasty !

    Select fresh ridgegourds. Peel & grate.

    Grated vegetable - 2 cups (heaped)

    Moong dhal - ½ cup

    Jaggery - 1 ½ cups (more or less is optional)

    Freshly grated coconut - 1 cup

    Ghee - 2 tsp

    Cashew & raisins - 1 tbsp each

    Cardamom powder - 1 tsp

    Cook moong dhal in a pressure pan with 1 ½ cups of water for one whistle.

    Cool, open & add ridgegourd.

    Again close & cook for one whistle.

    Open & add jaggery.

    Cook on medium fire for 10 mts.

    Add 1 cup of water to coconut & take the milk.

    Simmer the stove & add this milk – do not boil.

    Adjust to required consistency by taking a little more coconut milk from the same coconut & adding it.

    Add cardamom powder & remove.

    Fry cashews & raisins fried in 2 tsp ghee & add.


    ridgegourd payasam1.JPG
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pineapple Basundhi - very simple, but simply delicious.

    I have incorporated many changes in this recipe to the extent that only the name remains the same.
    Select fully grown, sweet pineapple, peel & core.

    Milk - 500 ml

    Milk powder - 2 tbsp

    Custard powder - 2 level tbsp

    Cubed pineapple pieces - 2 tbsp (lightly cook them with 1 tbsp sugar + 1 tbsp water)

    Grated pinepple - 2 tbsp (cook them with 2 tbsp sugar + 1 tbsp water & blend)

    Saffron - ¼ tsp (warm & powder)

    Heat the milk (after reserving 2 tbsp cold) & simmer for 5 mts.

    Mix milk powder & custard powder with the reserved milk, add & stir.

    Let it simmer to boil on a low fire, taking care to see that no lump is formed.

    When custard powder is cooked, remove & cool thoroughly.

    Add saffron &mashed pineapple with sugar & mix well.

    Top with cubed & cooked pineapple with the syrup.

    Serve chilled.




    pineapple exotic1.JPG
     
    Last edited: Apr 21, 2008
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Black Grapes Granita: - enticing lovely, deep purple colour!

    Granita is is a semi-frozen dessert of sugar, water, and flavorings. It is ideal to be eaten on a hot day.

    Delicately flavoured with roasted cumin powder and black salt, this granita is sure to perk you up on a hot summer afternoon.

    Black grapes (deseeded) - 1 cup

    Banana - 1, finely chopped

    Powdered sugar - 2 tbsp

    Lime juice - ½ tsp

    Roasted & powdered jeera - ½ tsp

    Black salt (kala namak) - ¼ tsp

    Blend the black grapes and bananas to a fine purée in a food processor.

    Add the sugar, lemon juice, cumin powder, black salt and ¼ cup of water and mix well.

    Freeze in a shallow container till set.

    Transfer to a blender and liquidise till it is slushy.

    Serve scoops of the mixture in individual bowls or long stemmed glasses.
    black grape granita.JPG
     
    Last edited: Apr 2, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mango Souffle- Mango Ice cream - both are eggless!

    Mango Souffle:

    Milk - 1 cup

    Fresh cream - 400 gms

    Mango pulp - 11/2 cup

    Sugar - ½ cup (to taste)

    Instant Chinagrass - 200 gms

    To decorate - Slices of mango

    Boil milk with china grass on a low fire till it just starts boiling.

    Remove, add sugar, mix & cool.

    Add mango pulp & cream.

    Set in a bowl in the fridge.

    Chill & serve cold, topped with mango slices or garnished with nuts.

    Mango Ice cream:

    For ice cream freeze the same, as follows.



    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.


    mango icecream1.JPG
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chocolate Icecream (1) - using cocoa

    Milk - 500 ml

    Cocoa powder - 2 level tbsp

    Cornflour - 2 tbsp

    Fresh cream - 200 gms

    Sugar - ¾ cup

    Vanilla essence - 1 tsp

    Mix 1 cup of milk with cornflour & cocoa without any lump; blend well.

    Heat the remaining milk & when boiling add this paste & simmer to cook well & thicken.

    Add sugar & simmer till it dissolves.

    Remove & add essence.

    When completely cold, add cream & mix well.

    Freeze as follows:
    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.



    choc icecream-cocoa1JPG.JPG
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pina Colada - mine is with tender coconut water.

    I made this when our moderator Shobanag came home last week.
    Traditionally, this is made with coconut milk. I substituted tender coconut water blended with tender gratings.

    Tender coconut water blended with tender gratings - 1 cup

    Pineapple juice (in cartons, with sugar) - 1 cup

    Vanilla ice cream - ½ cup

    Blend together & serve chilled, decorated with fresh pineapple & cherries.





    pinacolada.JPG
     
  10. Chitvish

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    Butterscotch Ice cream - one of the most popular favourites!

    Butter - 3 tbsp.

    Dark brown sugar - ¾ cup

    Water - ¾ cup

    Instant coffee powder - 1 tsp

    Milk - 1 cup

    Cornflour - 2 tbsp

    Fresh cream - 1 cup

    Vanilla essence - 1 tsp

    Melt butter in a small saucepan, add sugar and cook over low heat until sugar is dissolved.

    Add water, bring to a boil, add coffee and simmer for 1 to 2 minutes. Remove from heat and cool to room temperature.

    Mix milk & cornflour in a saucepan.

    Simmer to boil, remove & cool

    Add cream & vanilla essence.

    Pour into a blender or food processor and add remaining ingredients.

    Process until smooth.
    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.





    butterscotch icecream1.JPG
     
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