DESSERTS | Saute Fry N Bake

Mango gulab jamoon

Preparation time : 20 minutes
Cooking time : 15 minutes
Serves : 10 members

Description

In this world of food blogging and sharing recipes for free, I try my best not to share recipes that are already shared by my fellow foodie blogger’s but i fail at times when I come across a few recipes that I just cannot resist giving a try. When that try is a super duper hit, I can not stop myself from sharing it with you all. This recipe is one such that a foodie friend of mine Reema haseeb of rimsy’s kitchen shared with me. The idea of mangoes being infused into the gulab jamoon sure did excite me. I went through the recipe she shared. As I was gearing up to try the recipe, my cook comes with a packet of ready made gulab jamoon mix packet and say’s amma this is being there for quite some time, please use this. I was confused now, as I wanted to try the new version high end mango gulab jamoon recipe and finish off the ready made mix gulab jamoon mix packet. The bulb moment happened when I got the idea of adding the mango pulp to the ready made mix and making use of both the ready made mix as well getting to taste the mangoes in them. Went ahead and the results were pitch perfect melt in the mouth goodness. Served it to all at home with five jamoon’s each. Every one were like why so much? They ate one and could not stop at all.. The serving bowls were wiped out clean with no left overs. The scent of the mangoes sure did the magic here. My mission of finishing off the long kept ready mix Gulab Jamoon mix was done in style.

Ingredients	Quantity
Gulab jamoon ready mix	1 packet ( 200 grams )
Yellow food colour	a pinch
Ripe Mango	1 medium size
Ghee	1 tablespoon
Oil	to deep fry

For Sugar Syrup

Ingredients	Quantity
Sugar	2 cups
Water	1 cup

Method

Boil sugar and water together for 10 minutes. Strain and keep aside .
Puree the mango, cook it for about 7-8 minutes until a thick paste consistency. Cool completely.
Sieve the ready made gulab jamoon mix powder. Top with a pinch of yellow food colour.
Add the cooled mango purée little at a time and knead lightly to get a smooth dough.
Add 1 tablespoon of ghee and mix well. Keep covered for ten minutes.
Roll the gulab jamoon dough into small balls with out any crack’s.
Heat oil to deep fry at medium low heat. Drop the rolled dough ten at a time.
Deep fry to a light golden colour. Remove from oil and drop it into the sugar syrup.
Place it at room temperature for one hour to cool completely. Then store it in the fridge and serve chilled.

Chocolate mousse

Preparation time : 25 minutes
Cooking time : 15 minutes
Serves : 4 members

Description

Sauté, fry n bake has introduced me to so many people. Saranya velu is one among them who is a follower of sauté, fry m bake. I got to meet her in person for the second anniversary recipe swap of sauté, fry n bake. A silent person but a true blue foodie who loves chocolate like I do . She got these chocolate mousse. I kept eyeing these jewels hoping I get left over’s to relish latter. Shameless me relished it way too much for days after the recipe swap with enjoying my moments of having it just for myself not wanting to share it with anyone. There’s a reason why chocolate is so universally loved. It’s delicious. This flavor making power can instantly elevate almost any dessert from good to mmm.. Make this mousse and sure you will end up shameless like me too.

Recipe source : Saranya Velukumar

Ingredients	Quantity
Dark chocolate	250 gms
Eggs	3
Granulated white sugar	1/4 cup + 1 tbsp for whipping cream
whipping cream	1 cup
vanilla extract	1 tsp

METHOD

Add sugar and eggs in a bowl. Fill a saucepan with 1″ water and heat on medium flame. Once the water starts to boil bring down the flame and place the eggs and sugar bowl over the simmering water and use a whisk to keep whisking the egg mixture.
Keep whisking until the mixture heats upto a bearable temperature and check with your finger.
Pour the hot mixture in a bowl, add vanilla extract and start beating on medium speed using electric beater. Increase speed and keep beating until it thickens and becomes multi fold in volume and the mixture is pale yellow in colour.
Melt the dark chocolate and allow to cool.
In a seperate bowl beat the whipping cream until the cream softens and add a tablespoon of sugar and beat on medium speed until there is no trace of sugar left. Beat until stiff peaks.
Add the melted dark chocolate to the beaten egg mixture and then the whipped cream. Gently fold until all the 3 comes together. Do not overmix.
Scoop them in individual glasses and refrigerate until ready to serve.

Fruit stick

Preparation time : 20 minutes
Cooking time : nil
Serves : 8 members

Description

Discovering Simple, clever tricks that help to add more glamour to entertain and host people for a feast at home with truly scrumptious ideas is always a crab from my side. This beautiful fruit stick line up is one such idea I took from an image from the world wide net. Ever since then, I never place plates of chopped fruits for dessert instead it’s all skewered alternatively with contrasting colour combination of the fruits of the season. The big difference of presentation is what helps in high lighting a dish to another level. I always try to leave the fruits as it is to enhance crunch and nutrition where health freaks get to treat on these guilt free jewels. The only work to be done is the skewering part. This is so handy as it can be done ahead and placed in the refrigerator to chill until the time of serving. This is perfect for a hot sultry summer day snack, a great side for a potluck or picnic too. This simple fruit stick sure does make all my guests feel special, excited and fulfilled. Follow the same and make all your loved ones feel the same too..

Ingredients and things needed

Ingredients	Quantity
Fruits of the season	to choice
Here I have used pineapple chunks , green + black grapes and strawberries	2 cups mixed
Long tooth picks	10

Method

Skewer the fruits alternatively in contrasting colours into the tooth pick.
Serve at room temperature or chilled.

Notes

Avoid using banana and apples as they tend to turn brown.
Always use colourful fruits to add more glamour.

Carrot kheer

Preparation time : 10 minutes
Cooking time : 25 minutes
Serves : 8 members

Description

This dessert was the winning dish for the dessert category of sauté, fry n bake’s second anniversary recipe swap that took place in Coimbatore. This dish and recipe was shared by hamidha Shabeer who has been a follower of sauté, fry n bake from its initial days. The encouragement and love from such people is what keeps me going on till date. I remember the judge wanted to know what sara paruppu is known as in English or Hindi. All of us including me were clueless. This dessert is so easy to make, flavourful and has a lovely colour to it. Kids will sure enjoy not knowing a vegetable is added. What genius ideas we home chefs come up with.It’s a shame on me that it took me so long to share a winning dish. A big fat sorry from my side for that. This recipe has been with me ideal for more than a year.. So let’s all make it for the lost time and get ready to slurp it away.

Recipe source : hamidha shabeer

Ingredients	Quantity
Carrots	2 cups cut into cubes
Milk	4 cups
Sugar	4 cups
Cashew nuts	10 numbers
Almonds	10 numbers
Saffron	1/4 teaspoon soaked in 1/4 cup warm milk
Cardamom powder	1/2 teaspoon
Nuts	of choice to garnish ( almonds , cashew nuts , pistachio , cucumber seeds , chironji seeds - saara paruppu in Tamil )
Ghee	1 tablespoon

Method

Cook the carrots with 1 1/2 cups of water to tender. Cool completely.
Blanch the almonds, peel and grind with the cashew nuts and boiled carrots to a smooth paste.
Mix the ground nuts and carrot paste with the milk and boil over medium flame making sure not to burn the bottom by stirring occasionally for five minutes until slightly thick.
Reduce heat and add sugar little by little. Cook until sugar dissolves and kheer has reached the desired consistency.
Top with soaked saffron and cardamom powder. Mix well, taste and adjust. Remove from heat.
Heat ghee and fry nuts of choice to a light golden colour. Pour into the kheer, mix well and serve warm or chilled.

Sweet potato pudding

Preparation time : 20 minutes
Cooking time : 25 – 30 minutes
Serves : 10 members

Description

Having a lot of sweet potatoes in my pantry and fed up with doing the usual two to three things I do with them always. Wanted to come up with something new as I had my uncle’s family visit me after a long time. The bulb moment happened when I thought about making a pudding with the sweet potatoes. Added ingredients that I thought would be a killer combination with the sweet potatoes. Baked it. The aroma that waft out of the oven was heady. Tasted but felt the taste was not sublime for a new attempt. So to add more glamour to the pudding came up with a topping idea that would go well with the pudding’s taste. Mixed the topping ingredients together. Tasted and it was spot on genius invention that brought a melange of flavor’s in sorting out the pudding from nice to delicious. Served the pudding after a heavy meal. To my surprise, this pudding was a stunner with every one giving a thumbs up and wanting a second helping as well. My quest to finish off the sweet potatoes was done in style on a satisfying note. I did a big fat cheers to myself with a smile .

Ingredients	Quantity
Sweet potato	2 1/2 cups boiled , peeled and mashed
Jaggery	1/2 cup powdered
Eggs	4
Thick Coconut milk extract	1/4 cup
Melted Butter	2 tablespoons
Vanilla essence	2 teaspoons
Honey	1 tablespoon
Salt	a pinch
Cinnamon powder	1/2 teaspoon
ginger	1/2 teaspoon grated

Topping ingredients

Ingredients	Quantity
Candied Ginger	1/2 cup ( I used locally available inji parappa)
Roasted Ground nuts	1/2 cup
Jaggery	1/2 cup powdered
Butter	2 tablespoons

Method

Preheat oven to 180 degrees Celsius. Grease a baking dish generously with butter.
Mix all the ingredients for the pudding together with the help of an electric egg beater to smooth.
Pour into the greased baking dish.
Bake for 25-30 minutes in the middle rack of the oven. Remove and cool.

Topping method

Mix all ingredients together. Taste and adjust sweetness.
Sprinkle the topping over the baked pudding.
Serve warm or at room temperature.

Apple jelebi

Preparation time : 15 minutes + soaking of batter for 50 minutes
Cooking time : 10 minutes
Serves : 4 – 6 members

Description

As a kid Jelebi was one sweet that I used to wonder, how on earth do they knot this sweet up together. Each one has its own pattern which was something like magic to me. But my doubt was put to an end when there was a wedding in the family. We had people who make authentic sweets like laddo, jelebi and Mysore pak in large quantities at the back yard of my grand mothers place. The entire house used to be festive with the aroma of pure ghee being heated up for the sweets. The scent of the sweets did automatically drive me to the back yard and there I was amazed with the procedure of how these sweets were made. To much happening at the back yard as I was confused where and what to take note of. And then I saw a man with a cloth piping bag which he beautifully moved over hot boiling ghee. I didn’t know why or what was happening but loved every second of watching him do that. After some time there were some things popping out of the hot ghee and that is when I realised that all this is done to get the knot of the jelebes. The million dollar mystery was broken with the jelebi knot along with a free update of laddos as well. I remember my aunt’s chasing me away from there as the huge kadai of boiling ghee was not safe for me to be around. I would go then but my mind would always stay in the backyard resulting in me being there in a few minutes time. Me and my crazy breed nostalgic memories of food. Now coming to this dish, it was just a try done at home for an evening high tea spread which was a super hit. I was confused to name this dish. As I was like these look like doughnuts and how can I name them jelebi. Then I settled down with jelebi as fusion dishes are so in. I hope this dish is a fusion with out confusion ..

Ingredients	Quantity
Apples	2 peeled , cored in the centre and cut into rings of 1/4 inch thick and immerse in a bowl of water
Oil	to deep fry

Batter ingredients

Ingredients	Quantity
Flour	1 cup
Instant yeast	1/2 teaspoon
Sugar	1 teaspoon
Melted ghee	1 tablespoon
Baking powder	1/4 teaspoon
Warm water	as needed
Salt	to taste

Sugar syrup ingredients

Ingredients	Quantity
Sugar	1 cup
Water	3/4 cup
Saffron strands	1/2 teaspoon
Rose water	2 teaspoons
Milk	1 tablespoon

Ingredients to garnish

Pistachio silvers
Almond silvers
Rose petals

Method

Combine all ingredients mentioned for the batter together to get a thick flowing consistency batter with no lumps. Set aside for 50 minutes.
Boil sugar and water for five minutes until it gets to one thread consistency. Add milk, saffron and rose water. Mix and remove from heat. Set aside.
Heat oil to deep fry in a heavy bottomed pan. Dip Apple rings into the batter and drop into medium hot oil.
Deep fry to golden and crisp on both sides. Drain. Dip into sugar syrup and Remove. Garnish with nuts and rose petals.
Serve warm immediately.

Vegetable Payasam

Preparation time : 25 minutes
Cooking time : 25 to 30 minutes
Serves : 8-10 members

Recipe source : http://puliyogaretravels.com

Description

Hubby dear comes home winning his tennis tournament finals, tired, hyper and happy. All I can do is to treat him through his belly. So made his favourite biriyani for lunch. What do I do for dessert was the next big question in my mind? I remembered, fellow foodie Rakesh asking me to try out a vegetable payasam recipe. I grabbed the opportunity and made the payasam which is mount batten mani iyer’s recipe. I had my doubts if it would taste nice and mainly if hubby dear would like it. Made it religiously as the recipe demanded but I did add a pinch of salt and an extra teaspoon of ghee to garnish as my twist. I served the payasam after the heavy meal and was waiting for hubby dears verdict. It was just silence with constantly relishing the payasam. I kept asking him, how is the payasam? Don’t you find anything new? He was like.. ” it’s milk payasam made in a good way with loads of nuts.” I just shook myself and realised that he would not guess the secret ingredient for sure and told him the payasam is made of vegetables. His eye brows raised as he was having his last spoon full of the payasam. That’s when I realised that he loved the payasam as any dessert served after a heavy meal is demanded to be given in half the amount served but this time, he just emptied the entire lot served. Happy me with a new innovative recipe learnt to share with you all and to satisfy my loved ones at home through food and its memories as always.

Ingredients	Quantity
Finely chopped carrots	1/2 cup
Finely chopped potato	1/2 cup
Finely chopped cauliflower	1/2 cup
Finely chopped beans	1/2 cup
Milk	2 litters
Almond paste	1/2 cup
Water	1 cup
Sugar	1/2 to 1 cup (or to taste)
Roasted mixed nuts	1/2 cup
Saffron	1 pinch
Cardamom powder	1/4 teaspoon
Salt	a pinch
Ghee	1 + 1 teaspoon

Method

Heat 500 milli litters of milk and let it boil in low flame until reduced to half.
In another heavy bottomed pan, add equal parts of water and milk and bring to boil. ( 2 cups water + 2 cups milk )
Add chopped carrot to the boiling mixture first as it takes a longer time to cook.
After a few minutes add chopped potatoes and boil. Now to check if they’ve cooked, take some on the spatula and press vegetables. (This should not be mushy)
At this stage, add the beans and let it boil and later the cauliflower.
Add the reduced milk remaining 1.5 ltrs of milk to the cooked vegetables and let it boil. To this add crushed saffron and continue to boil.
Make sure you incorporate the cream sticking on the sides of the pan while boiling the milk.
Add the almond puree and stir continuously. (if you do not stir, almond puree can settle at the bottom of the pan and get burnt)
Add the cardamom powder, a pinch of salt and sugar (to your liking) and stir well. Taste and adjust sugar. Remove from heat.
Heat 1 teaspoon ghee and roast the nuts lightly in low flame. Add to the vegetable payasam along with another teaspoon of ghee.
This tastes best when served hot as you can still get the crunch of the vegetables and the roasted mixed nuts.

Note

The method of adding equal parts of water and milk to boil the vegetables is to ensure the milk does not get burnt and stick to the bottom.
Also, adding a small silver coin to the milk while boiling it will prevent the milk from overflowing.

Caramel Bread Pudding

Preparation time : 15 minutes
Cooking time : 30 minutes
Serves : 5 members

Description

I always make caramel pudding my version that I learnt from one of my aunts which is an ever fail recipe. I once served that version to hubby dear’s niece Zenofer and she told me, she likes her mothers version better. From that day, I have been wanting to try her mother’s ( wahitha’s ) version which has bread in it. I got the recipe from wahitha and made it for an evening high tea party at home. I didn’t get to taste the pudding as I made just eight individual servings and I was expecting more guests that evening. I kept an close eye on how well the caramel pudding was being welcomed by the guests. Every bit of the pudding was vanished letting me to craze once again about the taste of the pudding. But being left with no left over’s sure is a good sign of a lip smacking dessert that’s for keeps. This dessert works wonderfully at all times of the day, whether for breakfast, as a snack or as a quick happy Dessert. A sure legendary dessert loved by all that was popular at up market restaurants and private posh parties in the late seventies. For a country that pays close attention to the texture, aroma, color and taste of the food we consume, it comes as no surprise that this check’s every home that has earned its pride of place here. while the manner of making this humble desert Varies from country to place to region across the world. Now I leave it to you all to give a try to this version and let me know the results before I get to give my next try of this caramel bread pudding.

Ingredients	Quantity
Bread slices	6
Eggs	2
Milk	1 cup
Sugar	to taste + 5 tablespoons to caramelize
Vanilla essence	1/4 teaspoon

Method

Heat a pan with 5 tablespoons of sugar with one teaspoon of water. Let the sugar dissolve and get to a deep golden syrup.
Pour the caramel into the vessel in which the pudding has to be made. Set aside to set for ten minutes.
Blend all the other ingredients together in a food processor. Pour this mix over the set caramel.
Steam for 30 minutes covered with foil paper. Remove and serve hot, warm or chilled over night in the fridge and then de- molded.

Jackfruit Mousse

Preparation time : 35 minutes
Cooking time : 12 minutes + setting time of six hours or overnight in the refrigerator
Serves : five members

Description

Jackfruit is one among my favourite fruits. Anything and everything made with this humble fruit is a sure delight to me. Every time home is over loaded with jackfruits during its season, I make sure to come up with a new dessert. My kids when growing up, spotting a jackfruit dessert in the fridge was cause to exult to them. I have no shame in admitting that I still have a soft spot for the bright sunny yellow, sweet, marvellous textured fruit. So this time it was a mousse made with jackfruits. Jackfruits with coconut milk combination is a no fail deal always. To be on the safer side just went ahead with the known devil killer combo. Did add a bit of custard powder for a smooth velvety effect to the mousse. This dessert was no – brainer to prepare. The final result was ultimate yummy dessert. Served it at a family gathering in the evening. We all did dig into family secrets as we ate our heart outs with these mousses. Well, when food is good, rest around the “gup – shup ” will be even better.

Ingredients	Quantity
Jackfruit	1 cup chopped
Whipped cream	1 packet ( blue bird brand - 50 grams packet )
Honey	1 tablespoon
Powdered Sugar	to taste
Jack fruit purée	1 cup
Custard powder	2 teaspoons
Thick coconut milk	1 cup
Vanilla essence	few drops

Method

Mix custard powder with thick coconut milk. Bring to boil, stirring constantly to get a thick custard with no lumps. Remove from heat and cool completely.
Mix jack fruit puree, cooled custard, powdered sugar and vanilla essence together.
Whip the cream to packet instructions to stiff peaks. Fold the whipped cream with the custard mix.
Pour into pudding cups and place in the refrigerator to set for six hours or overnight.
Mix honey with Jack fruit bits. Garnish over the pudding and serve chilled.

Milk Powder Rasmalai

Preparation time : 30 minutes
Cooking time : 20-25 minutes
Serves : 5 members

Description

The best rasmalais I have had are from Sri Krishna sweets in Coimbatore. There must be many more places that serve better rasmalais but as the truth of all our taste buds having the magnetic effect of liking food towards the regular nostalgic food habits we grow with that help’s to create magic with in us. I guess, that’s what is done to me as well with the Krishna sweets Rasmalai’s. After being married, every time I crave for rasmalais.. I just had to drool over thinking of it as it was not available any where. During my first pregnancy, I always felt like having rasmalais and was left to just gulp down a hell lot of saliva. Being in those days of no access to the internet, some how managed to get the recipe of rasmalai. Made it with great enthusiasm, praising and letting my cook at home know about its taste. placed the spoon over the rasmalai and pressed to take one bit and the rock hard rasmalai popped up and flew far away. My cook laughed out loud and I was left disappointed with me having to some how finish of the entire lot. Taste wise it was near perfect but failed in the light, fluffy texture part. That was my last try with Rasmalai’s. Just a few months back, came across a milk powder rasmalai recipe and gave it a try with my fingers crossed and mouth shut with my new cook this time. Followed the recipe religiously and my long lost quest to make perfect rasmalais was done with this cracker recipe. My girl ( the one responsible for my craving of rasmalais during my pregnancy) had a try and she was like, it’s the best rasmalais I have had till date. My Mission accomplished after a decade in satisfying the rasmalai craving caused due to her in me .

Ingredients

Ingredients	Quantity
Milk powder	1 cup
Egg	1
Baking powder	1/2 teaspoon
Milk	1 litter
Sugar	3/4 cup
Saffron	a pinch
Green cardamom powder	1/2 teaspoon
Ghee	1 tablespoon
Rose water	1 teaspoon
Pistachio	bits few to garnish
Rose petals	to garnish

Method

Boil milk with sugar and 1/4 teaspoon of cardamom powder over medium heat in a heavy bottomed pan.
Mix milk powder, baking powder, ghee and remaining cardamom powder together in a bowl. Mix gently, add a beaten egg little at a time to get a ball shape by kneading gently. ( you will not need the entire beaten egg. Add just enough to get a soft dough ). Do not knead too much.
Roll equal small lemon size balls out of the dough and flatten them lightly with no cracks. Make sure not to rough handle the balls.
Drop the flattened balls one by one into the simmering milk. Cover and cook in medium heat until milk boils and the flattened balls increase in size.
Reduce the heat and simmer for five minutes until balls are light and soft. Remove from heat. Add rose water. Cool to room temperature.
Place in the refrigerator to chill. Serve chilled, garnished with pistachio bits and rose petals.