Posted by admin | Desserts,Vegetarian | Saturday 24 September 2011 9:50 pm

I promised myself sometime back that I’d actually use the recipe books I have. Well, I did make this dessert from Sanjeev Kumar’s book quite a while back, and the people I served it to said, “yummm, and “I’m impressed!” and “this is sinful”, etc, but I really easy-mango-dessertwasn’t very convinced myself. Well for one, I’m not much of a fan of condensed milk. I find the taste absolutely cloying. There was a little granular texture that I didn’t care for, but that’s possibly because the mango pulp I used was frozen for over a month. It certainly got finished, though my 5 year old who has a real sweet tooth couldn’t be persuaded beyond 3 bites.

Would I try it again? Yes, once more. It was super simple and quick. It had no eggs. I loved the way it unmoulded so perfectly. It looked fabulous. I want to see if the texture is improved with fresher pulp. For that I’ll have to wait for summer again I guess.

Here goes. This is my version. His had some oranges and sweet limes to garnish which I didn’t have at home.
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SANJEEV KAPOOR’s MANGO BAPA DOI Serves 8
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Ingredients
1 tin (400 grams) Condensed Milk
1 cup thick yogurt
1/2 cup mango pulp [ I used 1 full cup ]
1/2 cup chopped mango to garnish
(more…)

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Supreme Orange Sponge Cake

Posted by admin | Desserts,Eggs,Recipes | Tuesday 3 May 2011 3:59 am

I mentioned recently about They Cook & Draw. Orange Supreme CakeWell, a few days back I came across a recipe that I scribbled down and that was held up by magnets on my refrigerator since. This morning I actually woke early enough to try the Supreme Orange Sponge Cake. For a change, I actually had every single ingredient – not that there are many, in my kitchen. It was simple and it turned out wonderful! There’s nothing quite like the tangy flavor of orange wafting round your kitchen on a summer morning! Mmmmmmmm!

This is the recipe, almost ditto, but I added some milk and butter, simply because at one point the batter was just too thick to stir! I think I would have liked double the orange juice too but I had no more. And the walnuts are my addition too.
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SUPREME ORANGE SPONGE CAKE Serves 8
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INGREDIENTS
1 1/2 cups all purpose flour (maida)
1 cup white sugar
3 eggs
5 tablespoons orange juice ( 1 small orange should be enough)
1 teaspoon orange zest
1 teaspoons baking soda
3 tablespoons milk
1 teaspoon salted butter
7-8 walnuts. 4 whole for the top, the rest crumbled (optional)

PREPARATION

Turn your oven on high and grease your baking tin. (more…)

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Kheer. Sweet Rice Pudding

Posted by admin | Desserts,Recipes,Vegetarian | Wednesday 13 April 2011 9:35 pm

This is one on a list of comfort foods if there’s one. Though I admit, the only time I think of making it is when I have excess milk in the fridge.
Kheer. Exotic rice pudding
More inportantly, I’d decided I was going to follow a recipe from one of my numerous cookbooks and so started searching for the ideal Kheer recipe. Ideal for ingredients in my cupboards. I found it in The Food of India from Periplus World Cookbooks, a book with beautiful photographs, and recipes written for westerners, and those who know more than a little cooking. For example it said ‘Bruise the cardamoms’. Basically that means crush them slightly so they’re open but the seeds don’t fall out. I had to look it up!Ultimately though, I ended up doing my own thing, loosely based on what was in the cookbook. Below is my slight adaptation.
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RICE KHEER. Sweet Rice Pudding Serves 6
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Ingredients
1 cup rice
6 cups milk
1/2 cup sugar
6 cardamom pods, bruised
10 almonds, blanched and slivered
20 raisins
3/4 teaspoon cinnamon powder (optional)
1 teaspoon vanilla essence

PREPARATION
I’ve made kheer before and frankly I prefer the rice well cooked.
So this time I washed the rice, then cooked it for about 7 minutes in 1 cup of water.

After this, add milk, bring to a boil and then let it simmer. Stir occasionally so it doesn’t start burning at the bottom.

When the rice is almost done, add the sugar, cardamoms, essence, and almonds. Cook until it reaches the consistency you’d like, but ideally the rice, though a little mushy, should not have reached a point of blending with the milk.

If your milk is drying out add more, or even add water.

Remove from heat and eat either hot or chilled. Enjoy!

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Lemon Souffle

Posted by admin | Desserts,Eggs,Recipes | Monday 4 April 2011 1:40 am

This is an ancient recipe from my mother, who got it from her aunt. It requires a bit of jugglery, and moving like you have 6 hands instead of just 2 but, and frankly I’ve never tasted a cold, sweet, dessert souffle as good as this one. Give it a try.
Lemon Souffle
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LEMON SOUFFLE Serves 8
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INGREDIENTS
2 cups milk
2 flat tablespoons Custard Powder (vanilla or lemon flavored)
1 flat tablespoon gelatin (Soaked in 1/4 cup water)
3 egg whites
1 egg yolk
1/2 cup sugar
2 limes juiced
Keep ice available.

PREPARATION
Mix together sugar, egg yolk and custard powder. Add just 1/2 cup milk and mix till it is totally smooth.

Add the remaining milk and heat them on a low flame to blend. Stir constantly, don’t let it reach a boil, until it just begins to thicken slightly.

Use a large tray and fill with ice cubes. Place the hot vessel over this to cool as soon as possible. Stir occasionally.

Meanwhile quickly melt the gelatin completely in a double boiler. Then bring to room temperature by taking it off the stove and stirring vigorously.

Quickly whisk the egg whites in a clean dry bowl till absolutely stiff.

Add the cooled gelatin to the cooled custard mixture, mix thoroughly and add the lime juice. Quickly fold in the beaten egg whites. our into serving dishes and put in the refrigerator.
Serve cold when set.

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Short-cut Orange Souffle

Posted by admin | Desserts,Recipes,Vegetarian | Thursday 24 March 2011 5:58 am

This is a favorite dessert recipe of mine. It’s very simple, but you really, really need to work fast. I’ve had it scribbled over an envelope, literally for years and hadn’t typed it in here because I wanted to add photographs, but have discovered that working fast doesn’t allow for time for playing about with the camera. Will try for one soon, but until then, here goes.
orange souffle
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SHORT-CUT ORANGE SOUFFLE Serves 8
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Ingredients
200 ml of orange juice (2 small tetrapaks)
85 gms crystal jelly / jello ( 1 packet )
1 ltr pack Vanilla ice-cream
10 Crushed low-sweet or multi-grain biscuits
1 tablespoon butter
Orange slices or walnuts for garnish

Preparation
Prepare a flat-ish serving dish by pressing the crushed biscuits mixed with butter along the bottom. You can of course eliminate this step altogether.

Take the ice cream out of the freezer before you start work and cut up into small chunks. Leave to soften naturally in a large mixing bowl.

Follow the instructions on the jelly packet. Just use the juice instead of water.

When the jelly crystals are completely dissolved, pour into the ice-cream, folding in rapidly. Don’t do any very vigorous mixing or you’ll liquefy the ice-cream too much and beat all the air out of it.

Pour the mixture into the prepared serving dish.

Put it into the freezer for 20 minutes, and then move to a lower shelf in the refrigerator.

Garnish with walnuts or orange pieces after it’s totally set. Serve cold.

    Note : This is the simplest combo but you can get creative. Use raspberry juice and raspberry flavored jelly, or apple juice and stewed apple / peach pieces.
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