PASSION FRUIT SAUCE

PASSION FRUIT SAUCE


INGREDIENTS
Passion fruit 6
Sugar 150ml
Water 50ml

METHOD
Bring all the ingredients to a quick simmer and chill.

CRISPY FEUILLETINE

CRISPY FEUILLETINE


INGREDIENTS
Gavote cigarette cookie  200g
Melted butter 70g
Ground cinnamon 5g

METHOD
Crush cigarette cookies with a rolling pin.
Pour the melted butter over them and mix with cinnamon. Spread on a pan or parchment paper to 1cm thick. Freeze for 10 minutes.
Cut with appropriate cutter according to the size of the cake.

RASMALAI

RASMALAI

INGREDIENTS
Milk 1lt
Sugar 75g
Small split cardamoms 4
Small rasgullas without their syrup 300g
Saffron soaked 1g
Flaked almonds/chopped pistachios nuts 2tbsp
Silver leaf paper(optional)

METHOD
Warm milk and cardamoms in a saucepan.Ensure the milk doesn't scorch. Reduce it about 1/3 over gentle flame, and add sugar.
Continue, simmering for 10 minutes. Drop in the rasgullas. Allow them to heat over gentle flame before transferring them into the serving bowl.
When cool, chill overnight. Decorate with nuts, saffron and silver paper.

KULFI FALOODA

KULFI FALOODA

INGREDIENTS
Milk double cream -1
Sugar grains 150g
Green cardamon crushed 5g
Almond, blanched sliced 20g
Pistachios, blanched sliced 20g
Falooda, cooked 200g
Saffron 1g

METHOD
Boil milk in a heavy-based pan, and simmer over medium heat, stir from time to time
to avoid scorching.
Simmer till about half the volume of milk is left. The milk will take about 30-40 minutes to thicken. Add saffron and simmer it for another minute or two. Add cardamom and turn off the heat.
When cool, add the nuts, saving a few for garnishing. Mix well and pour into moulds.Freeze at the lowest possible temperature.
To serve, take the mould out of the freezer and prise the kulfi out with the help of a knife, into individual serving bowls.
Garnish with falooda and nuts and serve immediately. 

LEMON AND SULTANA CHEESECAKE WITH CHERRIES

LEMON AND SULTANA CHEESECAKE WITH CHERRIES
Cheesecake is generally high in fat and calories when made with full-fat soft cheese and fresh cream. But you can go ahead and enjoy this feather-light American style version, as the filling is virtually fat-free. For a spectacular topping, use very ripe black cherries.
(Serve8)

INGREDIENTS
For the biscuit base:
175g crushed digestive biscuits
55g reduced-fat spread,very soft

For the topping:
2sachets(11g sachets) powdered gelatine, dissolved in a little orange juice
juice of 1 lemon
350g skimmed milk soft cheese or fromage frais
115g low-fat natural yoghurt
55g granulated sugar
55g sultanas
115 very ripe black cherries
2 tsp icing sugar

METHOD
1.Mix biscuits thoroughly with the spread. Press firmly into the base of a 20-cm loose-bottomed cake tin and chill for 1 hour or until firm.
2.Meanwhile, put the dissolved gelatine into a blender or food processor along with the lemon juice , cheese, yoghurt and sugar.
3.Blend for a few seconds and transfer to a large bowl. Mix in the sultanas. Pour onto the biscuit-crumb base and chill.
4.After about 2 hours, or when just beginning to firm up, place the icing sugar in a little sieve and shake over the cherries. Place the sugared cherries on top of the cake.
5. Return to fridge and chill until completely set.

POACHED PEARS WITH FRUITS COULIS

POACHED PEARS WITH FRUITS COULIS
This simple dessert has an exquisite flavour and needs no added sugar. It tastes particularly delicious if you use a ripe naturally sweet pear such as Blush Rosada.The pears will look even more spectacular if they are left whole - preferably with the stems on, though the poaching time will take about five minutes longer.
(serve4)

INGREDIENTS

4 ripe pears, halved lengthwise aand cores removed Juice of 1 lemon.
For the fruit coulis
225g forest fruits or raspberries(thawed if frozen)
Sprig of fresh redcurrants to decorate

METHOD
1.Arrange the pears in a large shallow-based pan, with the cored side facing down, in a single layer.
2.Mix the lemon juice with enough cold water to cover the pears. Bring to the boil, lower the heat and simmer gently for 5-10minutes. The timing depends on the variety and the ripness of the pears that you use. they should remain quite firm, but soft enough to get a dessert fork through.
3.Transfer the poached pears to 4 serving plates and leave aside to cool.
4.Meanwhile, make the coulis. Puree the forest fruits or raspberries in a blender or food processor, then push the mixture through a fine sieve in order to remove the pips.
5.Spoon or pipe the couils around the pears halves and decorate with a sprig of fresh redcurrants before serving.

RASPBERRY AND GINGER SUNDAE

RASPBERRY AND GINGER SUNDAE
This is an easy dessert to make, yet it tastes really good. Spicy ginger, sweet raspberries and creamy creme fraiche make a gatifying blend of flavours and contrasting textures.
(serve 4)

INGREDIENTS
For the biscuit base.
1.  175g ginger biscuits, crushed
2.  55g reduced-fat spread, melted
For the topping
1.  225g half-fat creme fraiche
2.  2 small pieces stem ginger, finely chopped
3. 3tbsp granulated sweetener
4. 300gms fresh raspberries

METHOD
1.Mix the crushed biscuits with the reduced -fat spread and spoon into 4 individual trifle or sundae dishes.
Chill for 30 minutes or until firm.
2.Mix the creme fraiche with the chopped ginger and 2tbsp of the sweetener, then spoon it over each crushed biscuit base.
3.Top with the raspberries, sprinkle over the remainder of the sweetener and chill again before serving.

FRESH FRUIT CUSTARD

FRESH FRUIT CUSTARD
(SERVE 1, Calories :85Kcal)

INGREDIENTS
20gms apple
10gms kiwi
10gms grapes, seedless
10gms pineapple
5gms custard powder
100gms skimmed milk
1gms vanilla essence
1gms splenda

METHOD
1.Boil skimmed milk; add custard powder into it. Mix until it gets a smooth texture. Add splenda and vanilla essence.
Allow it to cool.
2.Cut all fruits into small cubes and mix with the custard.
3. Pour custard into the glass; garnish with apple.

CREME BRULEE

CREME BRULEE
This is a non-diary version of the great French pudding usually made with cream, eggs and sugar.


(Serve6)

INGREDIENTS
Grated rind of 1 orange
500gms plain soya yoghurt
225gms raspberries
200gms caster sugar

METHOD
1. Mix together the orange rind and yoghurt in a bowl.Then gently fold in the raspberries, taking care not to crush them.
2.Preheat the grill to the highest setting. Divide the raspberry and yoghurt mixture between six individual 150ml ramekins and carefully sprinkle the caster sugar evenly over the top of each portion.
3.Place the ramekins under the very hot grill for 4-5minutes, until the sugar caramelises to a crunchy topping with a rich golden brown color. It is important to keep an eye on the ramekins to ensure the sugar browns evenly and does not burn.
4. Leave the creme brulees to stand for maximum of 30 minutes before serving - if they stand for any longer the caramel topping will soften. 

BAKED CHEESECAKE

BAKED CHEESECAKE
(GOOD FOR 6-8)

INGREDIENTS
3.125kg cream cheese
375gms sugar
150gms corn flour
7 eggs
9 egg yolks
625gms whipped cream(without sugar)

For the base:
100gms digestive biscuit
50gms melted butter

METHOD
1. Mix cheese slowly with sugar.Then add corn flour, egg white and egg yolk. Finally mix in cream.
For the base:
2.Crush biscuit into small pieces and put it in a blender.
3.Add butter gradually, ensuring that it all mixes well. Layer the mixture at the bottom of a cake tin and spread it evenly
4. Pour the cheese filling over it.
5.Bake in a preheated oven at 160degreeC for 30-40 minutes.
6. Serve. 

PAVLOVA

PAVLOVA
(GOOD FOR 2)

INGREDIENTS
4 egg white
175gms of white sugar
175gms  icing  sugar

For the fillng:
100gms custard cream
200gms mixed berries
10gms raspberry sauce
10gms mango

METHODS
1.Beat egg white along with white sugar until light and fluffy.
2.Mix in  icing sugar gradually and pipe it onto a baking paper.
3.Bake in a preheated oven at 110degreeC for an hour.
4.Let it cool.
5.Mix the ingredients for the filling and spoon portions of it over each baked parlona.
6.Serve with fresh fruits.

CHOCOLATE FONDANT

CHOCOLATE FONDANT
(GOOD FOR 4)

INGREDIENTS
150gms dark chocolate
140gms butter, plus for greasing
2/3 cup sugar
5 eggs egg
4 tbsp flour
2 tsp corn starch

METHOD
1. Pre heat oven to 240degreeC
2. Apply butter on the insides of four ceramic  ramekins or small moulds and dust them with flour. Remove any excess flour and keep aside.
3. Melt chocolate along with butter and mix with eggs
4. Mix flour, cornstarch and sugar in a seprate bowl. Add cohcolate mixture and stir well.
5. Pour mixture into each ramekin and bake in the pre-heated oven for 9 minutes.
6.Sprinkle some icing sugar over the top of the fondant and serve hot.

MOONG DAAL HALWA

MOONG DAAL HALWA

INGREDIENTS
Green split lentils without skin      1 cup
Ghee                                  3/4 cup
Milk                                  8 tbsp
Saffron                               12-15 strands
Khoya                                 150gms
sugar                                 3/4cups
Green Cardamoms                       8
Almonds                               4tbsp blanched and sliced
Pistachios                            4tbsp blanched and sliced

METHODS
1.Soak lentils overnight. Drain and grind coarsely.
2.Heat ghee in a heavy bottomed kadhai(wok) and saute the coarselyground daal on a
low heat till light golden brown. Stir very often. This will help the daal to cook
evenly,  avoid sticking to the pan, and will avoid lump formation.
3.In another pan, boil 2 cups of water, add sugar and cardamom. When it starts
boiling, simmer the syrup for 15 minutes.
4. Remove cardamoms and add the syrup to daal. Saute on low heat till the liquid
starts drying up and the halwa starts leaving the sides of the kadai.Add 1 cup of
boiling water and saute till the halwa rolls away from the sides of the pan and forms a ball.
5.Add saffron dissolved in milk and half of the nuts.
6. Add grated or crumbled khoya. Cook for 3-4 minutes.
7. Garnish with the other half of pistachios and almonds.
8. Servi hot.

BADAM KHEER

BADAM KHEER

INGREDIENTS
Milk Powder     2cups
Almonds            200gms,powdered
Sugar                 1 cup
Saffron             1/2 tsp,dissolved in 4 tbsp water
Water               4cups

FOR GARNISHING
Almonds             20 blanched and silvered
Pistachios             20 blanched and silvered
Raisins                 4 tbsp
Green cardamom  1 tsp

METHODS
1.Mix water and milk powder. Bring to a boil. add the saffron and let it simmer for
3-4 minutes. Sprinkle the ground almond in batches so that no lumps are formed.

2.Cook till you get a sauce of dropping consistency. This will require atleast 10-12
minutes. Add half cup of milk if required.

3.Now add sugar and simmer for 5 minutes.

4.Remove from fire, cool and add cardamom powder and garnish with raisins and nuts.

PINEAPPLE KHEER

PINEAPPLE KHEER

INGREDIENTS
Rice                          1/2 cup
Milk                             2 ltrs
Condensed milk         170gms
Pineapple(bits)            1 can(400gms)drained
Cardamom powder     1tsp
Sugar                          to taste

METHODS
1. Soak the rice for an hour.
2. Boil the milk and add the rice to it.
3. Reduce heat and let it  simmer for 1and1/2 to 2 hours till the rice is cooked and
a creamy consistency is achieved.If required, add another 1/2 ltrs of milk.
4. Add the condensed milk and cook for another 2 minutes.
5. Check the sweetness - if required, add more sugar.
6. When the kheer cools down add cardamom powder.
7. Mix pineapple just before serving. Serve chilled.

GHIA KI KHEER

GHIA KI KHEER

INGREDIENTS
Marrow                             500 gms
Milk                                  1 ltr
Sugar                                1/2 cup
Green cardamom powder  1 tsp
Sultanas                             2 tbsp
Almonds & Cashewnuts      4 tbsp blanched and sliced
Rose water                        1 tbsp

METHODS
1. Peel the marrow and grate it.
2.Mix the grated marrow with milk and bring to boil in a heavy bottomed kadhai(wok)
on low heat.
3.When milk has reduced to 3/4th its quantity, add sugar . Stir for another 3
minutes.
4. Remove from heat and when cool, add sliced almonds, cashewnuts, sultanas, cardamom
powder and rose water.

PANEER KI KHEER (INDIAN DESSERT)

PANEER KI KHEER



INGREDIENTS
Milk                                          1ltr
Indian cottage cheese                250gms (grated or cubed)
Sugar                                        1/2 cup or to taste
Green cardamom powder          1 tsp
Vetivier essence                         A few drops
Almonds                                    3tbsp blanched and sliced
Saffron                                       A few strands dissolved in 2 tbsp warm milk


METHODS
1. In a heavy bottomed kadhai(wok), boil till milk is reduced to half its quantity.
2. Add cottage cheese and sugar. Boil till you get a thick consistency.
3. Add cardamom powder and vetivier essence when cool.
4. Garnish with sliced almonds. Serve chilled.

SHAHI TUKRA ( INDIAN DESSERTS)

SHAHI  TUKRA

INGREDIENTS
White bread                8pcs
Milk                            1 ltr
Sugar                           4tbsp
Vetivier essence           4 drops
Saffron                        1 pinch
Khoya*                       1/4 cup
Cream                         4 tbsp
Cardamoms green       6 pods
Oil                              for deep frying
Silver leaves optional   3
Pistachios/Almonds/Cashewnuts   3 tbsp Blanched Skinned and sliced-for garnish


KHOYA is made by boiling fresh milk in a non-stick pan preferably having a large surface area . When the quantity of the milk is reduced to approx.60%, it should be stirred constantly. When ready, it will have the consistency of uncooked pastry. A litre of milk should yield around 175gms of khoya.
  A faster way of doing it is to take one cup of milk powder add 1and a 1/2 tbsp ghee and a little water to make it into a dough. Tie this dough in a muslin cloth and steam it for 20-25minutes.

Methods
1. Remove the crust and cut each bread, slice into two trianglular pieces.
2.Deep Fry in hot oil until golden brown . Place on kitchen towel to drain excess oil.
3.Remove and arrange in a serving dish.
4.Bring milk to a boil in a heavy bottomed pan and reduce quantity to half on a slow fire.
5.Add khoya, cream, cardamom, sugar,  saffron and cook for 5 minutes until mixture reaches pouring consistency.
If khoya is not being used, you may use 1/2 cup of milk powder.
6. Pour this mixture evenly over the fried bread slices so as to fully cover them.
7. Garnish with silver leaves and sprinkle sliced pistachios/almonds/cashewnuts.
8. Must be served chilled.