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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    Date Crumble - No butter as well as no fuss !

    Chopped Dates - 1 cup

    Sliced bananas - 1 cup

    Bread crumbs - ½ cup

    Milk - as given below

    In a greased bowl, spread a layer of chopped dates, over it sliced bananas & on top of it sprinkle bread crumbs.

    Repeat this arrangement once more.

    Now pour cold milk, just enough to soak all ingredients completely.

    Wait till completely soaked.

    Dot with a small knob of butter & bake at 400 deg F till done.

    Serve with chilled custard or sweetened cream or vanilla icecream.


    date crumble1.JPG
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Apple Crumble – combine with raisins or nuts or bananas.

    Sliced apples - 2 cups

    Raisins - 1 cup (or chopped walnuts+almonds or sliced bananas)

    Cinnamon powder ( or cardamom powder) - ¼ tsp

    Flour - ½ cup

    Brown sugar - ½ cup

    Cold butter - 2 tbsp

    Sift flour & mix the sugar.

    Cut the butter into small pieces & rub into it until the mixture is crumbly.

    Peel, core & cut slices of apple.

    Or you can grate tham also.

    Mix with raisins & arrange in a greased baking dish.

    Spread the flour mixture over this & gently press to make the mixture compact.

    Bake at 175 deg C for about 35 mts till the crumble is golden brown.

    This can also be microwaved for 8-10 mts till set.

    Serve hot with sweetened cream or vanilla custard or vanilla ice cream.


    applr raisin crumble.JPG


    IMG_3732.jpg
     
    Last edited: Feb 27, 2011
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Almond Cheesecake - this was my Induslady Special !

    Crust:

    Digestive biscuits - 100 gms

    Butter - 50 gms

    Powdered sugar - ¼ cup

    Filling:

    Milk - 250 ml

    Curds - 250 ml

    Instant Chinagrass - 100 gms

    Almond essence - 1-2 drops

    Sliced almonds - few

    Crush biscuits fine, add softened butter & sugar.

    Press firmly into a 7-8” greased baking dish.

    Bake at 400 deg for 8-10 mts.

    Remove & cool.

    Add china grass to milk.

    Heat slowly to boil.

    At once remove & add beaten curds & essence.

    Cool quickly & pour over the bake.

    Chill till it sets.

    Decorate with almonds.

    almond cheesecake1.JPG
     
    Last edited: Nov 21, 2007
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    No-cook chocolate Brownies - ideally served in summer with ice cream.

    Dark chocolate - 100 gms ( grate)

    Marie biscuits crushed - ¾ cup

    Butter - ½ cup

    Condensed milk - ¼ cup

    Chopped nuts - ½ cups ( cashew+almonds+walnuts)

    Butter paper, greased well to fit 6” by 6” tin

    Combine the chocolate and butter in a bowl and melt over a double boiler, stirring at regular intervals, till it resembles a smooth sauce.

    Cool & add all other ingredients.

    Pour into the greaed tin & set in the refrigerator.

    Unmould from the in & cut into wedges.

    Serve with sweetened cream or ice cream.


    no cook brownies1.JPG
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Jiffy Rabdi - No compromise in taste and texture

    Topped with nuts, this can be served as a dessert.
    This can be served cold accompanied by a hot pudding also.
    I usually serve hot gulab jamun with chilled rabdi.

    Milk - 1 litre (preferably full cream)

    White bread slices, crust removed - 3 ( make bread crumbs)

    Condensed milk - ½ cup

    Sugar - ¼ cup (optional)

    Saffron - a pinch, warmed and powdered

    Nuts - to garnish

    Boil milk & add breadcrumbs.

    Simmer & boil for 15 mts.

    Add sugar ,condensed milk & continue to simmer.

    Remove when thick & add saffron.

    Chill & garnish with nuts.


    Quick Rabd1i.JPG
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Baked Bananas - in honey and lime juice, with crunchy topping

    Bananas - 4, peeled & cut lengthwise

    To pour first on bananas:

    Honey - 3 tbsp

    Lemon juice - 3-4 tbsp

    Topping:

    Mix together

    Butter - 50 gms

    Powdered sugar - 2 tbsp

    Fresh bread crumbs - 3-4 tbsp

    Garnishing:

    Chopped almonds - 2 tbsp

    Arrange bananas on a greased dish.

    Pour honey-lemon juice mixture over this.

    Mix topping ingredients & sprinkle.

    Scatter alomonds over this.

    Bake at 400 deg F for 20 mts.

    Serve wth chilled custard or chilled sweetened cream or custard.
    baked bananas.JPG



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    Last edited: Apr 5, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Custard-Fresh Fruit-Jam Trifle - Do we really get tired of trifles?

    Sponge cake - 6” by 6” square

    Custard powder - 2 tbsp

    Milk - 2 cups

    Sugar - ½ cup

    Any fruit juice - ½ cup ( or boil 1 tbsp sugar with ½ cup of water & use)

    Fresh fruits like

    Chopped apple, pineapple, seedless guavas, papaya, pineapple and seedless grapes are ideal. 2 cups is enough.

    Melted jam - 2 tbsp ( any bright red coloured jam like mixed fruit jam is ideal)

    Mix well milk, custard powder & sugar without lumps.

    Heat in a sauce pan, stirring continuously till it comes to a boil.

    Simmer for few mts & remove.

    Cool, stirring well to prevent a layer forming on top.

    Chop the cake into small cubes.

    Spread half the cake in a glass bowl & sprinkle juice on it, just to soften them.

    Do not soak in juice.

    Arrange fresh fruis over this layer.

    On top of it, repeat the cake layer as before.

    Pour the cold custard over this.

    Wait till it seeps through & the top is leveled.

    Pour melted jam in a piping bag & draw circles over it.

    With a tooth pick, crisscross over it to get a design.

    Chill & serve.
    custard fruit trifle.JPG
     
    Last edited: Apr 5, 2010
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sitaphal Basundhi - Extremely delicious !

    Milk - 1 litre

    Sitaphal - 2

    Sugar - ½ - ¾ cup (to taste)

    Assorted nuts - to garnish

    Peel, dessed & take the pulp alone from the fruit.

    Boil milk, till it reduces to half.

    Add sugar & remove.

    Cool thoroughly & add sitaphal pulp.

    Just blend to get a uniform consistency – not too long.

    Chill & garnish with nuts.
    sitaphal basundh1i.jpg
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pal Payasam - Onam Sadya special today !

    This is not caramel payasam, but pink coloured pal payasam, which looks as arrtractive as if it was simmered for a long time.
    Ms Cheeniya taught me this recipe. For this a pressure cooker is more suitable than pressure pan.

    Milk - 1 litre

    Any thin variety rice - 1/3 cup

    Sugar - 1 cup

    Soak rice for 30 mts, wash & drain.

    Mix with milk & take in a tall vessel.

    Kee it covered.

    Keep inside a pressure cooker & start cooking.

    When the first whistle comes, simmer & cook for 15 mts.

    Allow to cool & open.

    Add 1 cup of sugar to the mixture & mix well.

    Cover the vessel again & keep inside the pressure cooker.

    This time, when the whistle comes, simmer & cook for 30 mts.

    Wait till the pressure drops and open.

    Pink palpayasam is ready.
    palpayasam (1).jpg
     

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    Last edited: Mar 27, 2009
  10. Chitvish

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    Malpuas - Serve them hot with chilled Rabdi !

    I learnt this from a cookery demonstration by Tarla Dalal.

    Batter:

    Fresh cream - 1 cup

    Maida - 4 tbsp

    Ghee - to shallow fry

    Syrup:

    Sugar - 1 cup

    Water - 1 cup

    Saffron - a pinch (warm & powder)

    To garnish:

    Chopped nuts

    Boil water & sugar,on a low fire till sugar dissolves.

    Then boil on medium fire till the syrup becomes sticky.

    Add saffron & keep warm.

    Blend cream & maida with a fork to a uniform mixture.

    Pour small ladle full on a non-stick tava.

    Using little ghee, shallow fry.

    Remove, dip in syrup & garnish with nuts.

    Serve this with chilled Jiffy Rabdi

    malpua.jpg
     
    Last edited: Oct 11, 2009
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