Archive | indian RSS feed for this section

Mango Yogurt Ice

10 Aug

Whipped curd, jaggery and mango puree combined together to make a delicious dessert. Served with flambeed mangoes and ice cream.

mango-yogurt-ice_medIngredients

75 gm castor sugar

75 gm grated jaggery

1/2 mango puree

150 ml water

Pared rind of 1 sweet lime

300 ml whipped curd

For fruit:

25 gm butter

1 mango, peeled and diced

2 Tbsp grated jaggery

2 Tbsp rum

Sprigs of mint, to decorate

Method

Dissolve the sugars in water with the rind of sweet lime.

Boil for three minutes. Cool. Strain into the puree.

Whisk in curd. Freeze, beating occasionally.

To prepare the fruit:

Melt butter over a high flame.

Add the mangoes.

Sprinkle sugar. Continue to cook until sugar begins to color.

Flambe with rum.

Serve hot fruit with ice cream, decorated with a sprig of mint.

Key Ingredients: Mango, Yogurt

Banana Bread

10 Aug

Moist bread with the goodness of bananas. Baked to perfection with the crunchiness of walnuts, the flavor of ripe bananas, vanilla and dusted with icing sugar.

banana-bread-joey_medIngredients

175 grams flour

1/2 tsp sodium bicarbonate

2 tsp baking powder

150 grams caster sugar

125 grams butter

2 eggs

4 ripe mashed bananas

1/2 tsp vanilla essence

50 grams chopped walnuts

Method

In a bowl put flour, sodium bicarbonate and baking powder.

Into another bowl put caster sugar, butter and whisk until it’s light and fluffy. While whisking add 1 egg at a time.

Add the mashed bananas, vanilla essence along with the chopped walnuts and mix.

Slowly put in the flour and mix again.

Put the mixture into a loaf tin with butter paper at the bottom.

Bake in a pre-heated oven at 170 degrees for about 1 hour.

To Serve:
 Dust the bread with icing sugar and serve.

Banana Oat Bread

10 Aug

Winner of the weekly Guilt Free Contest whips up an easy to make banana oat bread made with whole wheat and oat flour. Butter has been replaced with olive oil and refined sugar with dark brown sugar.

banana-oat-bread_medIngredients

1 1/2 cup whole wheat flour

1/2 cup oatmeal flour

3 ripe bananas

3/4 cup dark brown sugar

1/3 cup extra light virgin olive oil

1 tsp vanilla essence

1 egg

1/2 tsp baking powder

1/4 tsp baking soda

Pinch of salt

Chopped walnuts, to garnish

Method

Pre-heat oven to 180 degrees Celsius.

Combine all dry ingredients in a bowl (Whole wheat flour, oatmeal, baking powder, baking soda, salt,sugar).

Combine all wet ingredients in a bowl (Mashed ripe bananas, Egg, vanilla essence, olive oil).

Fold in dry ingredients into the wet ingredients.

Lightly oil a baking tin with olive oil.

Add the banana bread batter into the baking tin. Sprinkle nuts of choice. (I used roughly chopped walnuts).

Place the baking tin in the oven and let it bake for about 50-55 mins or until a pierced toothpick comes out clean.

Serve warm or cold.

Summer Fruits with Homemade Custard

10 Aug

Thick and creamy custard with the light flavor of vanilla. Served in a martini glass with chopped fruits of your choice.

fruits-with-home-made-custrad_medIngredients

1 vanilla bean

500 ml milk

6 Tbsp sugar

8 large egg yolks

Seasonal fruits of your choice, chopped

Method

Open up the vanilla bean completely and scrape out the vanilla seeds.

In a pot put the vanilla seeds along with 500 ml of milk, 500 ml cream, 4 tbsp sugar and let it come to a boil.

In another bowl put egg yolks along with 2 tbsp sugar and whisk.

Once the milk and cream mixture is boiled strain the extra vanilla beans and keep stirring through out.

Add the vanilla and milk mixture one ladle at a time into the beat eggs while continuing to whisk the eggs.

Repeat till the vanilla and milk mixture is finished.

Transfer all the egg mixture into the pot and keep stirring while its on the flame until it becomes thick and golden,

To Serve: In a martini glass place the chopped fruits and pour the custard and serve.

Pear Ice and Crunch

10 Aug

A great dessert for summers. Icy sorbet made with pears and mint, served on a crunchy bed of nuts, cornflakes, sesame, coconut etc.

pear-ice-and-crunch_medIngredients

For the base:

100 gm butter

3 tbsp honey

1.5 tbsp castor sugar

125 gm roasted cornflakes

75 gm chopped nuts

50 gm shredded coconut – roasted

1 Tbsp roasted sesame seeds

For the pear sorbet:

150 ml water

100 gm sugar

1 tsp grated lemon rind

50 ml lemon juice

4 pears – peeled and chopped

3 Tbsp gin (optional)

2 Tbsp chopped mint

Method

For the base:

Melt butter, honey, sugar, cornflakes, nuts, coconut and all the other ingredients for the base together.

Press into an oiled, round serving dish. Allow it to set.

For the sorbet:

Pour water into a pan.

Add sugar and rind.

Dissolve sugar over a gentle flame.

Bring to a boil.

Add pears.

Simmer until tender.

Cool. Add juice, gin and mint.

Freeze until firm. Serve with crunchy base.

Fried Milk & Toffee Chocolates

10 Aug

An inventive dessert. Chocolate bars dipped in batter, coated with crumbs and fried. This is then placed on a bed of crushed cookied and topped with honey.

fried-milk-and-toffee-chocolates_medIngredients

2 milk & toffee chocolates (you can use any other chocolate also)

30 gm refined flour-30gms

1 egg (optional)

50 gm bread crumbs

1 pack plain cookies

50 gm icing sugar (for garnish)

20 gm honey

Oil to deep fry

Method

Cut the chocolates in even sizes.

Make a batter with refined flour and eggs. (or flour and water)

Dip the chocolates in the batter and coat them with bread crumbs.

Deep fry in hot oil till they turn crisp from out side.

Crush cookies on a plate and place fried chocolate on top.

Pour honey on top. Sprinkle sugar and serve hot.

You can serve this with vanilla ice-cream.