Elegant Desserts For Perfect Indulgence!

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

Thread Status:
Not open for further replies.
  1. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,751
    Trophy Points:
    490
    Gender:
    Female
    Pineapple Exotic - with pineapple pieces and ice cream!

    Fresh pineapple - 1 cup (chopped)

    Fresh pinapple, grated - 2 cups

    Vanilla Ice cream - 1 cup (or more by choice)

    Brown sugar - 2-3 tbsp

    Simmer the chopped pineapple with 2 tsp sugar , covered, in a saucepan, on a low fire, till just soft.

    Blend grated fruit, brown sugar & ice cream, thoroughly.

    Mix & freeze.

    Just before serving, thaw for 5 mts, liquidise for a minute & mix in the the boiled fruit.

    Serve, garnished with cherries.

    pineapple exotic.JPG
     
    Last edited: Sep 8, 2008
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,751
    Trophy Points:
    490
    Gender:
    Female
    Fresh Fig (Anjer) Ice cream - something very different!

    Select ripe fresh figs(Anjer) & chop them.

    Chopped figs - 1 cup

    Milk - 1+1 cups

    Cornflour - 1 tbsp

    Sugar - ½ cup, heaped

    Fresh cream - 200 gms.

    Liquidise figs with 1 cup of milk till smooth.

    Mix the other cup of milk with cornflour & sugar.

    Simmer to boil, stirring to prevent lumps.

    Cool completely & add fruit mixture & cream.

    Blend everything & 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.

    fresh fig ce cream.JPG
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,751
    Trophy Points:
    490
    Gender:
    Female
    5 in 1 payasam - for festive occasions!

    1 level teaspoon each of:

    Raw rice, moong dhal, sago, Bombay rava and poha.

    Heat 1 tsp ghee & first fry sago till it puffs up.

    Remove & fry rice first & moong dhal next & remove after 2-3 mts.

    Next in the reaining few drops of ghee, fry poha & remove.

    Finally add rava & roast lightly.

    Powder the first 4 ingredients together slightly coarse (like rava) & add rava.

    Milk - ½ litre

    Sugar - ½ cup (or to taste)

    Cardamom powder - ½ tsp

    Chopped cashews & raisins - to garnish, fried in 1 tsp ghee.

    Boil milk & first add the powder mixed with 2 tbsp of cold milk.

    Simmer till cooked on the Simmer-Rest
    Do not stop stirring to prevent lump formation.

    When all the grains are well cooked, add sugar.

    Do not boil, but simmer for 3 mts & switch off.

    Add cardamom powder & keep covered.

    After 10 mts, open, mix well & garnish.

    This is an ideal payasam for Navarathri, for offering as naivedyam.

    Can be served chilled also.
    5 in 1 payasam.jpg
     
    Last edited: Sep 28, 2008
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,751
    Trophy Points:
    490
    Gender:
    Female
    Cashew Payasam - recipe given by an ILite!

    The original recipe of a Chef has been modified by me to suit domestic preparation.
    The consistency is one’s choice. I made it like basundhi.

    Basmathi - ¼ cup

    Ghee - 1 tsp

    Milk - ½ litre (more, if necessary to suit consitency)

    Chopped cashew - ¼ cup (powder like rava – not fine)

    Sugar - ½ cup, heaped

    Saffron - a pinch (warm & powder)

    Cardamom powder - 1 tsp

    Sliced pista - to garnish

    Roast basmathi in ghee till well roasted.

    Add 1 cup of water & cook till very soft.

    Lightly mash & add 1 cup of milk.

    Cook till it reduces slightly.

    Now add the remaining milk +cashew powder.

    Continue to ccok till you get the desired consistency.

    Lower the flame, add sugar & mix well.

    Do not boil, but switch off.

    Add spices & garnish.

     

    Attached Files:

  5. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,751
    Trophy Points:
    490
    Gender:
    Female
    Bombay Rava Kheer - simply rich dessert for deepavali!

    Milk - 4 cups

    Rava - ½ cup

    Sugar - 1 cup

    Cashew & raisins - 2 tbsp, each

    Extra cashews - 6 (soak & grind with part of the above milk)

    Ghee - 2 tbsp

    Cardamom powder - 1 tsp

    Roast cashews & raisins in ghee & remove.

    Then add rava and roast on a low flame till a nicely roastd aroma comes – this is important.

    Boil milk & add roasted rava, stirring well or whisking to prevent lump formation.

    When it boils, simmer & cook for 10 ms.

    Add cashew paste & simmer again for 5 mts.

    Next add sugar & cardamom powder.

    Do not boil, mix very well & switch off.

    Keep covered for 15 mts & add roasted cashews & raisins.

    Serve hot, warm or cold.
     

    Attached Files:

  6. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,751
    Trophy Points:
    490
    Gender:
    Female
    Cabbage Kheer - no apprehensions, please!!

    I promise you, unless you reveal, NOBODY will find out!!

    Finely grated cabbage - 1 cup

    Milk - 2 1/2 - 3 cups

    Sugar - ¾ cup (or less, by choice)

    Condensed milk - ½ of 400 gms tin

    Ghee - 2 tbsp

    Cashews - 8-10 (soak & grind with a little from the milk given above)

    Cardamom powder - 1 tsp

    Boil milk and keep aside.

    In a pressure pan, heat ghee & sauté cabbage on a low flame for 5 mts.

    Add 2 tbsps of water & cook in a vessel inside a pressure cooker or pan for a whistle.

    Cool, open & add milk & cashew paste.

    Cook till it starts thickening, say, for 10 mts.

    Add condensed milk & sugar.

    Simmer & cook on a low flame for 5 mts.

    Add cardamom powder & switch off covered.

    Keep covered for 10 mts for the flavours to blend.

    Serve hot or cold.
    cabbage kheer.jpg
     
    Last edited: Nov 17, 2008
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,751
    Trophy Points:
    490
    Gender:
    Female
    Cashew-Khus khus Payasam - a typical Karnataka dish!

    There are many recipes for this. I tried, following a friend’s recipe.

    Milk - ½ litre + 100ml

    Khus khus - ¼ cup

    Whole cashews - 10

    Sugar - ¾ cup

    Cardamom powder - ½ tsp

    Edible camphor - pepper size grain.

    Dry roast khus khus on a low flame till light brown.

    Add cashews & swich off the flame.

    In 5 mts, transfer to a small mixie jar and grind as fine as possible.
    khuskhuspayasam 1.jpg
    khuskhuspayasam 2.jpg
    Add 2 tbsp cold milk & grind very fine.
    khuskhus payasam 3.jpg
    Mix with remaining milk from 100 ml.

    Boil ½ litre milk.

    When it boils, add the paste, stirring well to prevent lump formation.

    When it starts boiling, simmer for 10 mts for the khus khus tocook well.

    Keep the flame low, add sugar, cardamom powder & edible camphor.

    Switch off & keep covered for 10 mts.

    Open, mix well & serve hot.
    khuskhus payasam 4.jpg
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,751
    Trophy Points:
    490
    Gender:
    Female
    Stewed Peaches - serve them in style!!

    Select firm, ripe peaches.

    Peaches - 6 (deskin, dessed & chop into 4)

    Sugar - 4 tbsp

    Cinnamon - 1 “

    Cloves - 2

    Lime juice - 1 tsp

    Water - ¾ cup

    Mix all ingredients in a MW bowl.

    MW Hi for 6 mtes.

    Cool & chill.

    Serve plain or with custard.
    stewed peaches-s.JPG
    stewed peaches-cuustard-s.JPG

    The same can be cooked on stove-top also.
     
    Last edited: Dec 22, 2008
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,751
    Trophy Points:
    490
    Gender:
    Female
    Moong-Cashew Kheer - let us start 2009 on a sweet note!

    Yellow moong dhal - 2 tbsp

    Cashew chopped - 2 tbsp

    Milk - ½ litre + 1-1½ cups (depending on the consistency you like)

    Sugar - ½ cup

    Cardamom powder - ½ tsp

    Saffron colour - a drop or two
    C-M-Kheer-1.jpg

    Lightly roast on a dry kadai, moong dhal & cashew to a light brown colour.

    Powder as fine as possible in a mixie.

    Boil the milk.

    Mix into it the powder mixed with ½ cup milk, stirring continuously.

    Simmer to boil well – cook on a low flame over the simmer-rest. Only then the powder will be well-cooked.

    Lower the flame & add sugar.
    C-M-Kheer-2.jpg
    When the sugar dissolves, add cardamom powder & remove from flame.

    Can be served hot or chilled.
    C-M-Kheer-3.jpg
    C-M-Kheer-4.jpg
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,751
    Trophy Points:
    490
    Gender:
    Female
    Sweet Kichdi Dhal Pongal - I learnt this from a TV programme!

    Kichdi dhal - 1 cup

    Basmathi - ½ cup

    Water - 3 cups

    Sugar - 1 cup (more is optional)

    Coconut milk _ 1 cup (1/2 cup grated coconut+3/4-1 cup of water)

    Ghee - 1 tbsp
    sweet kichdidhalpongal-1.jpg

    Mix rice & dhal, wash well & soak for 30 mts.

    Drain, add 3 cups of water & transfer to a pressure pan.
    SKD-2.jpg

    Add 1 tsp ghee, close with weight when it starts vigorously boiling.

    Do not wait for whistle, but simmer & cook for 10 mts.

    Cool, open & lightly mash.
    SKD-3.jpg
    Add sugar & coconut milk.

    Mix well, simmer for 5 mts & serve hot topped with ghee.
    SKD-4.jpg
    This goes very well with pongal kuzambu.
    SKD-5.jpg
     
Thread Status:
Not open for further replies.

Share This Page