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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    Raspberry Jelly Mould - one of many moulds to come!

    Milk - 2 cups

    Custard powder - 3 tbsp

    Cream - 1 cup

    Sugar - ½ cup

    Jelly crystals (Raspberry) - 1 packet

    Walnuts, chopped - 2 tbsp

    Apples - 2

    Mix custard powder wih ½ cup milk & sugar till smooth.

    Put the rest of the milk to boil.

    Add the custard mixture & cook, stirring continuously, till the mixture is thick.

    Add jelly to the custard while it is still hot or the jelly crystals will not dissolve.

    Stir well till jelly crystals dissolve completely.

    Chop apples & walnuts.

    Beat cream till thick….

    Fold all these into the cold custard.

    Pour into wet jelly mould or individual cups.

    Chill in the fridge till well set.

    Some more combinations:

    Green colur jelly + bananas + pista to decorate

    Orange colour jelly + oranges + walnuts to decorate

    Yellow colour jelly + pineapple + cherries to decorate

    Strawberry jelly + fresh strawberries to decorate
    Raspberry jelly mould1.JPG
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Green, banana jelly - the second one !

    This use green jelly + bananas + pistas to decorate - the recipe is the same as Raspberry jelly mould.
    green jelly1.JPG
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Orange jelly moulds - the third one !

    This uses orange jelly, orange segments & walnuts - same recipe as Raspberry jelly mould.


    orange pudding1.JPG
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Yellow jelly mould - fourth one.

    This uses yellow colour jelly + pineapple & cherries to decorate. The recipe is the same as Raspberry jelly mould.


    pineapple jelly custard1.JPG
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Fresh fruit salad - the best ever natural energiser !

    Sweet seedless grapes ½ kg

    Cut into cubes:

    Apples 6

    Papaya 1 small

    Pineapple 1 small

    Mangoes 2

    Remove segments from:

    Oranges 6

    Cut into slices:

    Bananas 6

    Chopped nuts(optional) 2 tbsp

    Sugar ½ kg

    Add enough water (or any juice) to sugar & make a slightly sticky syrup.

    Prepare fruits & mix in a bowl.

    Cool the syrup & mix with fruits

    Add 2 tbsp honey or golden syrup.

    Add nuts, chill well&serve.

    You can serve plain for household use.

    For guests serve with,custard, whipped sweet cream, icecream or jelly.
    fresh fruit salad1.JPG
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Stewed Fruit Salad - Equally good too !

    Peel, cut into cubes

    1 pineapple

    1 small papaya

    4 guavas

    2 firm mangoes

    4 oranges - cut into segments.

    4 apples

    Paneer grapes to garnish

    For every cup of fruits add 1/3 cup sugar & little water.

    Make a syrup & cook pineapples, papaya,apples ,guavas , mangoes in it.

    Cool & add segmented oranges & grapes.

    Serve with ice cream or custard.


    stewed fruit salad1.JPG
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Carrot Kheer - Happy Ugadhi, Dear Friends !

    Grated carrots - 2 cups

    Water - 2 cups

    Cashewnuts - 8 - 10

    Milk - 4 cups

    Sugar - ¾ cup

    Cardamom powder - ½ tsp

    Boil grated carrots & water in a bowl till carrots are soft.

    (you can cook for 1 whistle in a pressure pan.)

    Reserve a few for decoration.

    Cool & grind the rest with cashew to a paste.

    Boil milk & add this ground paste.

    Cook on a medium flame till the paste is thoroughly cooked.

    Lower the flame, add sugar & stir well.

    Remember not to boil, once the sugar is added.

    Simmer till sugar dissolves completely.

    Add cardamom powder & remove.

    Chill & serve.
    carrot kheer.jpg
     
    Last edited: Jan 7, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Whole Moong Payasam - Sri Rama Navami Special !

    This payasam is customarily made as an offering for Sri Rama Navami.

    If making in small quantities, sago is not necessary.

    Whole green moong - ½ cup

    Sago - 1 tbsp

    Ghee - 2 tsp

    Grated coconut - 2 cups

    Jaggery - 1 ¼ cups

    Cardamom powder - 1 tsp

    Lightly roast moong till an aroma comes.

    Cool & soak in water for 6-8 hrs.

    To coconut, add 1 cup of warm water & extract first milk..

    Then add 2 cups of warm water & take the second milk.

    To ½ cup of the second milk, add jaggery, heat to dissolve & strain.

    In a pressure pan, take ghee & roast sago till they puff up well.

    Now add 2 ½ cups of water , add the drained moong & close the cooker.

    Put the weight & when the first whistle comes, lower the flame & cook for 10 mts.

    Cool, open & lightly mash the moong with a potato masher – this step is optional.

    Now add second milk, jaggery milk & put back on fire.

    Allow it to boil on a medium fire for a few mts.

    Simmer, add first milk, cardamom powder, mix very well & remove.


    New Foldern.jpg
     
    Last edited: Jan 14, 2011
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Orange Chantilly - Trifle with an exotic name !

    This is a trifle pudding combining, sponge cake, orange sauce & orange jelly.

    For this sponge cake can be bought & used. Those who use eggs, can buy butterless sponge & use it, since it will be very light.Those who do not use eggs, may bake a cake ( eggless vinegar cake – no: 10 in Cook & Bake thread).

    Orange jelly - 1 packet

    Bananas - 2, chopped

    Seedless grapes - ¾-1 cup

    Boiling water - 2 cups

    Sponge cake - 200 gms

    To soak the cake - 3 tbsp sugar + 4 tbsp hot water

    For the sauce:

    Fresh orange juice - 2 cups

    Corn flour - 2 tbsp

    Sugar - ½ cup

    Orange essence - ½ tsp

    Butter - 1 tbsp

    Fresh cream - ½ cup

    Sugar - 3 tbsp for the cream

    For decoration:

    Peeled orange segments

    Dissolve jelly in boiling water.

    Cool over ice till it begins to thicken.

    Add in bananas & grapes.

    Set in a glass bowl.

    Soak cake in the sugar solution to just soften it.arrange it over the set jelly.

    In a saucepan, mix orange juice, sugar & cornflour till smooth.

    Cook, stirring till it thickens.

    Remove from fire & beat in butter.

    Cool & in the meanwhile beat sugar in the cream gently.

    To the sauce, add the sweetened cream & essence gently.

    Pour over the cake.

    Chill till set.

    Decorate with orange segments.

    The photo given below is the side view.
    chantilly sideview.JPG
    orange chantilly.jpg
    Top view is given in the tips thread.
     
    Last edited: Oct 22, 2009
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pal Poli - customarily made for Tamil New Year's Day.

    Pal poli can be made in 3 different combinations; - (1) with choroti rava (2) Maida (3) chiroti rava + maida. I am giving the method with chiroti rava. The other two are just adaptations with that. The proportion can be both equal or any one alone.

    Chiroti rava - 1 cup

    Ghee - 2 tsp

    Salt - a tiny pinch

    Oil - to deep fry

    Milk - ½ litre

    Sugar – ½ cup ( or to taste)

    M T R Badam feast powder - 2-3 tbsp

    To decorate - chopped nuts

    To chiroti rava add ghee & salt.

    Add water to get a stiff dough.

    Keep it for 2 hrs.

    Then put the vegetable cutting or whipper blade in the mixi.

    Pass the dough through this.

    Add very little more water, if necessary.

    It should become very soft.

    In olden days, this used to be pounded to make the dough soft.

    Make small balls & roll each into a small 3-4” chappathi.

    The thinner you roll, the better they will soak.

    Applying a lttle water, fold it into two & stick.

    Deep fry in hot oil till crisp.

    Remove & cool.

    Boil milk & add sugar.

    Boil for a few mts & add Badham Feast.

    Let it boil for 4-5 mts.

    Now lower the flame & dip the polis 2 at a time.

    Let them boil in milk for 1-2 mts, then remove & keep on a plate.

    Arrange them side by side in a circular way.

    After all the polis are dipped, pour the remaining hot milk all over & decorate with nuts.
    pal poli.JPG

    paalpoli1.jpg
     
    Last edited: Jan 28, 2011
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