Puddings - Mango Mousse
INGREDIENTS :
1 cup ripe mango pulp
1/2 cup cream
1/2 cup powdered sugar
2 t.sp. gelatin
2 nos egg whites
Chill the mango pulp and cream, separately. Melt the gelatin in hot water. Mix all the above ingredients and the sugar. Set in a mould. Beat the egg white very stiff and decorate the top.
Puddings - Apple Sauce Pudding
INGREDIENTS :
1 cup apple pulp
2 t.sp. orange peel
1/4 cup orange juice
1 cup cream craked biscuits (crushed)
1/2 cup sugar
1/2 cup nuts
2 tb.sp butter
1/2 cup cream
a few cloves (crushed)
Apple pulp can be made by boiling apple and pressing through a sieve. Mix all the above ingredients except the nuts. Garnish the top with crushed nuts and bake till set.
Puddings - Cornflakes Pudding
INGREDIENTS :
1 cup conflakes - crumbs
1/2 cup butter
2 tb.sp. sugar
1 cup milk
1 tb.sp. cornflour
1 cup crushed pineapple
vanilla ice cream
Mix conflakes, butter and sugar and press around a pie dish. pour in the milk and leave it to soak. Meanwhile, cook the pineapple in water and a little sugar. While boiling mix the cornflour and a little milk and pour over it. Cook for a minute and trnsfer into the above pudding. Chill the mixture and top with vanilla ice cream.
Puddings - Lemon Layer Pudding
INGREDIENTS :
1/2 cup self raising flour
1/2 cup butter
1 cup sugar
2 cups milk
2 nos lime-juice and rind
4 nos eggs-separated
Cream butter and sugar and lemon rind. Beat the yolks and add to it. Now add the milk, lime juice and fold in the flour, and lastly the egg white beaten very stiff. Pour into a baking dish and bake.
Puddings - Egg White Butter Cream Icing
INGREDIENTS :
1 no eggwhite
2 tb.sp. icing sugar
2 tb.sp. butter
Beat egg white until it is stiff. Melt sugar and butter on hot water. Remove from fire and cool and add to the beaten egg. cool and use as icing.
Puddings - Chocolate Mousse
INGREDIENTS :
3 nos eggs
3 tb.sp.sugar
1/2 cup water
2 t.sp. gelatin
2 tb.sp cocoa
1/2 cup cream
Make a syrup of sugar and water. Beat egg yolks and mix in the sugar syrup. Keep on beating until it froths. Melt gelatin in a little water and add to the above. Beat the mixture until it is light and frothy. Fold in cream and coca and leave it to set in a refrigerator.
Puddings - Chocolate Souffle
INGREDIENTS :
3 nos eggs
2 cups milk
3 tb.sp. gelatin powder
4 tb.sp. melted chocolate or cocoa
1/2 cup sugar
Separate the white of the eggs into a bowl, and beat until it stands in peaks. Beat the egg yolk in a sauce pan, add sugar and milk and warm in a double boiler until it coats the spoon. Remove from fire and put away to cool. Melt the gelatin in a little water in the same boiler and keep aside. When the mixer is very cold, fold in the egg white, gelatin and cocoa. pour into a mould and leave in the fridge to set.
Puddings - Semolina Pudding
INGREDIENTS :
1/2 cup semolina (rawa)
11/2 cup milk
1/2 cup sugar
1 no egg
1 t.sp. vanilla essence
a few nuts and raisins
Roast the rawa in a little butter. Add milk and sugar and cook till it is thick. Remove from fire, add beaten egg, essence, nuts and risins and transfer into a baking dish. Bake till sides get brown.
Puddings - Bread Pudding
INGREDIENTS :
2 slices soft bread
1 no egg
3 tb.sp. sugar
1 cup milk
1 tb.sp. butter 2 t.sp. cornflour
4 tb.sp. kismis
Soak bread in milk, add the rest of the ingredients and mix thoroughly. Beat the egg and blend into the mixture. Bake till set.
Puddings - Caramelled Banana
INGREDIENTS :
2 nos bananas
1/4 cup sugar
1 tb.sp. corn flour
1 cup milk
5 nos cloves
Heat the sugar in a frying pan until it turns dark brown. Remove from fire, add a little water and sliced bananas. Crush the cloves and add to it. Bring back to boil. Remove from the fire and transfer into pudding bowl.
Mix the corn flour and milk and boil into a thick custard. pour over the banana. Serve when cold.
Puddings - Ice Cream
INGREDIENTS :
2 nos eggs
3 tb.sp powdered sugar
100 gm cream
vanilla essence
Keep the temperature of the freezer at hte colkest point. Beat the egg white until it stands in peaks. Gently fold in the sugar little by little with afork. Then fold in the cream in the same manner. Add essence and leave in the refrigerator to set. Add different colours to make it attractive.
Different varieties of ice cream could be prepared by adding different flavours like chocolate, mango pulp, instant coffee powder, etc.
Puddings - Jellied Sago Pudding
INGREDIENTS :
2 tb.sp. sago
2 cups milk
2 tb.sp. sugar
1/2 cup cream
2 t.sp gelatin
1 t.sp any essence
a few chopped cherries
Cook sago in the milk, add sugar and when it becomes thick keep aside to cool. Disolve gelatin in a little water. Mix it with the cream and blend well into the sago. Add essence and chill in the refrigerator. When partially set, beat up and add the cherries and allow to set.
Puddings - Baked Fruit Pudding
INGREDIENTS :
2 nos bananas - peel and cut in slices
1/2 cup chopped dates
1/2 cup orange juice
1 cup apple bits
1 t.sp. orange essence
1 tb.sp rum
1/4 cup chopped rosted nuts
Alternate layers of banana, dates and apple in a baking dish. Mix orange juice with rum and essence and pour over the fruits. Sprinkle nuts and bake till the cooking is through. Serve hot or cold.
Puddings - Eggless Chocolate Pudding
INGREDIENTS :
1 cup maida
3/4 cup powdered sugar
1/2 t.sp. baking powder
1/2 cup milk
2 tb.sp. cocoa
2 tb.sp. butter
1 t.sp vanilla essence
a few chopped wallnuts
Cream butter and sugar and add the rest of the ingredients. Blend well and transfer into an oven proof dish. Sprinkle nuts on top and bake till set.
Breakfast Dishes - Rice Pancakes
A typical Kerala dish
INGREDIENTS :
250 gm rice
11/2cup coconut milk
1 tsp dry yeast
2 tbsp sugar
2 egg
oil
salt to taste
Soak rice for 4-5 hours. Blend it to a smooth paste. Add coconut milk. Keep aside.
Add yeast to 1/2 cup of luke-warm water and sugar. wait for about 10 minutes till it ferments (the yeast will form bubbles at the surface of the liquid.)
Add the fermented yeast mixture, to the rice-coconut milk batter.
Cover the mixture, and keep aside for 6-8 hours, in a warm place, to ferment well.
Beat the eggs lightly. Mix in the batter. Heat oil in an 'appam pan' pour in 2 tbsp of batter and swirl it till the batter coats the sides of pan evenly. Let it cook. Carefully slide the appam out of the pan.
Repeat the above process to prepare several appams.
Serving tips: There are several ways of having appams - with butter and jam during breakfast; with sugar and coconut milk as dessert. Best had with stew as a meal.
Rice Specialities - Ghee Rice
INGREDIENTS :
2 cups - Basmati Rice
1/4 cup - Ghee
11/2Onions finely chopped
2 pieces - Cinnamon
20 no - Cloves
10 no - Cardamom
1 no - Garlic
Ginger small piece
Salt for taste
Grind ginger and garlic to a fine pasteMore Rice Specialities
Wash and soak rice in water for 1/2 hour
Heat ghee in a vessel add onion and fry, till it becomes soft. Add Cinnamon, Cardamom and Cloves and fry.
After few minutes add the rice and mix them for 2 minutes
Add the ground paste and add 11/2cup of water and salt
Pressure cook for 10 minutes in a cooker.
Then mix well and serve ghee rice hot for a healthy meal.
Rice Specialities - Coconut Rice
INGREDIENTS :
4 cup - Basmati rice,cooked
2 cup - grated coconut
1 tsp - mustard
2 tsp - Urad Dal,split
1/2tsp - asafoetida
3 no - green chilli finely chopped
2 no - red chilli bits
4 tasp - butter
a few curry leaves
salt to taste
fried cashewnuts to garnish.
Heat butter in a large vessel for about 2 minute. Add the mustard seeds and fry till they splutter.
Now add the Urad Dal, red chilli bits, asafoetida and fry for a few seconds till they become light brown. Add the chopped green chilli, curry leaves and the grated coconut,and fry on low heat for about 4 minutes till the coconut is light brown in color.
Add the rice and salt to the coconut mixture and mix well.
Keep on low heat for 2 minute.
Garnish with fried cashewnut.
Rice Specialities - Vegetable Fried Rice
INGREDIENTS :
2 cups - Basmati rice
1 no - Carrot finely chopped
6 nos - Beans finely chopped
1 no - Capsicum finely chopped
1 no - Small Onion finely chopped
1 tsp - Pepper powder
11/2tbsp - Butter
2 tbsp Oil
salt to taste
Spring onion
Cook rice along with a tsp of salt and a few drops of oil. Drain and keep aside.
Heat butter and oil in a frying pan add onion and fry, till it becomes soft.
Add all the vegetables and cook till they become soft. Now add the salt, pepper and rice and stir carefully on full heat.Garnish with finely chopped spring onions.Serve with spicy dishes.
Fish Recipes - Fish Kedgree
INGREDIENTS :
2 cups cooked rice
6 tb.sp. cooked peas
2 tb.sp. butter
2 nos onions - sliced
1 cup cooked fish
2 nos hard boiled egg - cut into 4 pieces
1 no egg
salt and pepper to taste
Melt butter in a pan. Fry the onion till golden brown. Add the rest of the ingredients and fry in low flame. Beat the raw egg and pour into the rice in a thin stream. Fry until the rice is dry. Serve hot with pickle or chutney.
Rice Specialities - Rice Salad
INGREDIENTS :
2 cups cooked rice
1/2 cup cooked prawns
1 no cucumber cut in cubes
1 no onion cut in cubes
1 no capsicum cut in cubes
1 no tomato cut in cubes
1 small apple cut in cubes
1 t.sp. black pepper - crushed
2 tb.sp salad oil
2 tb.sp lime juice
1/2 t.sp dry ginger powder
Parsley for garnishing
2 tb.sp.olive oil
salt to taste
Mix all the above ingredients in a bowl garnish with parsley. Serve cold with meat side dish.
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