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.
Vattals ( Dry Vegetables )
INGREDIENTS :
Dahi Chilly Vattal
1/4 kg short, thick, green chillies
1 cup beaten curd
salt to taste
Slit the chillies through half length. Mix dahi (curd) and salt. Mix this with the chillies and keep overnight. Drain and dry in the sun and store. Fry just before serving.
Cut mango or lime into bits. Mix with powdered salt and keep overnight. Drain and dry in the sun till the bits are brittle. Store in bottle.
Cut the beans into 1" length. Apply enough salt powder and steam for 1 minute (see that it is not over-steamed). Remove into a thali - sprinkle haldi and chilly powder and dry in the sun untill crisp. Deep fry just before serving.
Cut the carrots into 1" long thin strips. Mix with salt powder and keep overnight. Drain and dry thoroughly in the sun. This will keep for months, and can be used to make pickle.
Cut the carrots into 1" long thin strips. Mix with salt powder and keep overnight. Drain and dry thoroughly in the sun. This will keep for months.
Slice potatoes as thinly as possible. Boil some water with salt and throw the wafers into it. Remove from fire and drain after 10 minutes. Dry in sun and stor. Fry when desired.
Pickles - Mango Pickle (South Indian Style)
INGREDIENTS :
1/2 kg mango - cut in 1" length
3 tsp chilli powder
1/2 tsp haldi powde
1 tsp fenugreek (methi)
1 tsp asafoetida powder (hing)
2" piece ginger,cut in bits
10 cloves garlic, cut in bits
1 onion, cut in bits
1/2 cup oil
1 tsp mustard
salt to taste
Mix the mango pieces with salt and keep for a day.
Drain and keep in dish.
Heat the oil fry the mustard and methi, then fry the green masala cut. Remove from fire. Add the rest of the ingredients, mix and bottle.
Mango Pickle (South Indian Style)...................................................................................................
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Mango Pickle (South Indian Style)
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Sweet Lime Pickle
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