DESSERTS | Saute Fry N Bake

Bread pudding

Preparation Time : 15 minutes

Cooking Time : 45 minutes

Serving : 6 members

Description

Bread pudding .The first recipe post i received from dilshat sulthana for the cooking competition. She e-mailed me this recipe without a picture so i have copied a picture from net. This was her description for the pudding. Bread pudding is a famous dessert but getting the perfect recipe… that’s a tough choice.But i have made it easier . I have tried several recipes for bread pudding and this was the best. Made it at home and everyone savoured to the last bit. so here i am sharing this recipe with you. Enjoy !

Ingredients

Ingredients	Quantity
milk	1 cup
butter	1/4 cup
condensed milk	1 tin
slightly beaten	2 eggs
vanilla essence	1 teaspoon
Day old bread	15 slices
salt	1/4 teaspoon
raisins as desired	1/4 cup

Method

Heat oven to 350ºF. In saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
In large bowl, mix eggs,condensed milk,vanilla essence and salt. Stir in bread slices and raisins. Stir in milk mixture.Nicely mix. Pour into a ungreased dish.
Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.

Peach fluff

Preparation Time : 20 minutes + 4 hours chilling time to set in the fridge

Cooking Time : 10 minutes

Serving : 6 members

Description

Peach fluff, a dessert i came up with recently. Had canned peaches and peach preserve(peach jam) that i got from kodaikanal while on a holiday there.was not sure about the results but was absolutely delicious.Peaches were one among the fruits that i have not tasted fersh. It was always the canned ones that i have had. when i was in my brothers place in london, the amount of options in fresh fruits and berries you get there are enormous.Any where i get to see fresh fruits and berries i have not tasted, i immediately buy and eat it then and there.We bought some strawberries and peaches home. My nephew dyab was just 2 years old then and started talking words and sentences in bits and pieces. I had peaches and he had strawberries. He made a mess by eating the strawberries all over his hands and face. I cleaned him up and just kissed him. My god he smelt awesome with the essence of strawberries all over him.I could not stop smelling him for a long while after that.Only later did i notice i was equally smelling good with the essence of peaches.

Ingredients

Ingredients	Quantity
Canned peaches	3 halves + 2 halves sliced to garnish
Custard powder	3 tablespoons
Milk	2 1/2 cups
Sugar	to taste
Lime juice	1 teaspoon
Vanilla essence	1/4 teaspoon
Curd	2 tablespoons
Whipped cream	1 cup ( I used blue bird whipped cream powder as instructed in the packet )
Peach preserve ( jam )	3 tablespoons

Method

Mix 2 cups of milk with sugar to taste and bring to boil . Mix custard powder in 1/2 cup milk without lumps and mix into the boiling milk , stirring continuously making sure no lumps are formed .
Cook on medium heat for 3 to 4 minutes . set aside and cool completely . Blend 3 canned peach halves , curd , lime juice and vanilla essence together to a smooth mixture .
Add this peach mixture into the cooled custard and mix well . Strain the combined mixture and set aside .
Whip cream as per directions on the packet to stiff . ( can use normal cream also but whipped cream powder gives a lighter effect ) fold in the whipped cream gently into the peach custard mixture .
Pour into a pudding tray or individual bowls , cups , glasses . Top with some peach preserve and garnish with sliced canned peach slices . Refrigerate for 2 hours or until set .
Serve chill .

Baked oats with fruits and nuts

Preparation Time : 20 minutes

Cooking Time : 40 minutes

Serving : 4 to 6 members

Description

Baked Oats with fruits and nuts.This is a very easy and healthy breakfast dish. This can also be a good snack. Especially working people can make this ahead of time and eat it on the go! You can make this dish with a variety of nuts and fruits. I have used dates and walnuts in this recipe. You can add dried coconut, dried apricots, fresh strawberries, blueberries, any nuts. It is a very simple recipe. I love this dish because its easy to make and diet friendly.

Ingredients

Ingredients	Quantity
Rolled Oats (This is thicker and fuller than instant oats)	2 Cups
Brown Sugar	1/3 cup
baking powder	1 teaspoon
cinnamon	1 teaspoon
salt	1/2 teaspoon
walnuts / almonds (you can add both or either one)	1 cup
pitted dates	1 cup
milk	2 cups
egg	1
butter melted	3 tablespoon
vanilla extract	1 tablespoon
ripe banana sliced	1

Method

Mix all the dry ingredients. Oats, Brown sugar, Baking powder, cinnamon, salt, nuts. In a separate bowl, add the egg and beat well, then add butter, vanilla essence and milk to it and mix well.
Grease a pan well with oil or butter. Spread the dry mixture.Pour half the liquid mixture to it.
Then add chopped dates and sliced bananas on top as shown in the picture. Then pour the remaining liquid on top.
Preheat the oven to 375 deg. F and bake it for 35-40 mins.
After its done, let it cool. Cut into squares or rectangles and store in the refrigerator. When you are ready to serve/eat you can warm in the oven for 2 mins.
Its great when ate warm or room temperature.

Summer pudding

Preparation Time : 45 minutes + over night to set

Cooking Time : 5 minutes

Serving : 10 members

Description

Summer pudding . A dessert which is a treat to the eyes as well as your tummy. Recipe adapted from the book classic essential puddings which i bought 15 years back at a book exhibition held at my place. A small book with just 30 english dessert recipes but worth the buy as all the 30 pudding recipes are awesome. I have not yet tried all the recipes.I made this pudding when my cousins had come here. They just loved it. In fact my cousin brother muhazareen (babu)was like you should start a pudding boutique soon. The original recipe demanded a variety of berries , as its not available at my place, I have substituted with easily available fruits always . As summer is on its way soon, get ready for the heat folks.

Ingredients

Ingredients	Quantity
black currents	150 gm
red currents	150 gm
raspberries	150 gm
blackberries	150 gm
strawberries	200 gm (Hulled and quartered or halved)
caster sugar	1/2 cup ( 125 g ) or to taste
good quality sliced white bread	6 to 8 slices (crusts removed )

Method

Put all the berries except the strawberries in a large pan with 1/2 cup water and heat gently for 5 minutes or until berries begin to collapse . Add the strawberries and remove from heat . Add sugar to taste and cool .
Line a pudding basin or mould with bread . Cut a large circle out of one slice for the bottom and cut the rest of the bread into wide fingers . Drain a little of the juice off the fruit mixture .
Dip one side of each piece of bread in the juice before fitting in the juice side down , into the basin , leaving no gaps . Do not squeeze or flatten the bread or it will not absorb the juices .
Fill the Center of the basin with the fruits and add a little juice . Cover the top with the remaining dipped bread , juice side down , trimmed to fit . Cover with plastic wrap .
Place a small plate which fits inside the dish onto the plastic wrap ,then weight it down heavy cans or a glass bowl . Place on an oven tray to catch any juices which may over flow the basin .
Refrigerate over night . Carefully turn out the pudding and serve with any leftover fruit mixture and cream .

Original recipe adapted from classic essential puddings

Ingredients

Ingredients	Quantity
Apples	150 grams peeled and chopped
Bananas	150 grams chopped
Guava	150 grams chopped
Orange	1 segments alone
Pomegranate juice	1 fruit
Red food color	few drops , ( optional )
Sugar	3/4 cup
Bread slices	10 to 15 crusts removed
Butter	to grease
Strawberry crush	1 cup ( I used mapro toppings brand you can use Hershey's brand also )

Method

Put all the chopped fruits together along with the pomegranate juice and boil for 5 minutes .
Add sugar to taste ( be careful with sugar as the strawberries crush has a lot of sugar already . add the food colour . Cool completely .
Line or grease a pudding basin or a pudding mould . cut a large circle out of one bread slice for the bottom and wide fingers with the rest of bread slices .
Mix strawberry crush with red food colour ( optional , but gives a bright red colour to the pudding ) . Dip one side of each piece of bread in the strawberry crush before fitting it into the pudding mould , crush dipped side down on the bottom and sides with wide fingers over lapping each other leaving no gap .
Do not squeeze or flatten the bread as it will not absorb the juices . Fill the Center with the boiled fruit mixture with its juices . Cover the top with remaining dipped bread , juice side down .
Trim the edges to fit in . Cover with plastic wrap . Place a small plate which fits inside the dish onto the plastic wrap , then weight in down with heavy cans or a glass bowl .
Place over a tray or plate below to catch any juices which may over flow . Refrigerate over night .
Carefully turn out the pudding and serve with another brush up of strawberry crush .

Carrot pudding

Preparation Time : 20 minutes

Cooking Time : 25 minutes

Serving : 4 members

Description

Carrot Pudding . I got this recipe from my aunt Thasneem (moms last sister) long back and tried it once immediately back then. But didn’t like it much as the baking part kept me uncomfortable with this dish. Now that i have come out of the fear of baking its ok. I felt the pudding alone to be served seemed bland so i have added a carrot custard sauce to be served along. Which really lifted the pudding to another level. Everyone at home liked the pudding a lot. Making desserts with vegetables is one great idea to get children and every one to eat vegetables.

Ingredients for carrot pudding

Ingredients	Quantity
Carrot	2 big grated
Butter	2 tablespoons + to grease
Bread slices	8
Milk	1 cup
Cinnamon	2.5 cm
Cardamom	2
Cloves	1
Eggs	2
Sugar powder	1/2 cup
Ginger	1/4 teaspoon grated
Vanilla essence	1/2 teaspoon
Salt	a pinch

Method for carrot pudding

Preheat oven to 180 degree Celsius . Cook butter and carrots together on high flame for a minute . ( I microwaved for a minute ) .
Trim the crusts of the bread slices . Soak the trimmed bread slices in milk . Powder the spices together . Beat eggs , sugar , vanilla essence , ginger , salt and spice powders together .
Stir in cooked carrots and soaked bread mixture and mix in altogether .
Pour into a greased baking dish and bake in a preheated oven for 10 to 15 minutes or until cooked through , when inserted with a tooth pick in the Center comes out clean .
Serve hot or cold with carrot custard sauce .

Ingredients for Carrot custard sauce

Ingredients	Quantity
Carrot juice	2 cups
Sugar	to taste
Custard powder	3 tablespoons
Butter	1 teaspoon

Method for Carrot custard sauce

Mix all ingredients together and heat over a medium flame in a non stick pan .
Stirring continuously till you get a thick flowing consistency custard which is mild orange coloured .
Remove and serve poured over the carrot pudding hot or cold .

Rainbow pancakes

Preparation Time : 20 minutes

Cooking Time : 2 minutes for each pancake

Serving : 4 members

Description

Rainbow pancakes . My Daughter ANISHA fathima has a new liking towards red velvet cakes. I was surfing the net for an easy good recipe for red velvet cake. Came across a recipe of red velvet pancakes. Was really surprised and loved the idea as any one can make pan cakes even beginners took note of the recipe immediately. My parents had gone on a holiday to Mauritius last month. All i asked them to get me was a good Mauritian cook book and all the possible food colours as i have been wanting to make a rainbow cake for a long time. But as rainbow cakes are time consuming i gave a try with rainbow pancakes.Wolla it was so appealing to the eyes as well as to the tummy. So once again my experiment did work out and i created a new dish.

Ingredients for pancakes

Ingredients	Quantity
flour	1 1/2 cup
Egg	2
Sugar	2 tablespoons
Salt	1/2 teaspoon
Baking powder	1 teaspoon
Soda bi carbonate	1/2 teaspoon
Milk	1 1/2 cup
Food colours - red , yellow , green , blue , pink	3/4 teaspoon each
Butter	3 tablespoons

Method

Mix all the dry ingredients together and set aside . Mix the wet ingredients together and beat well .
Combine the wet ingredients to the dry ingredients and mix well to get a semi thick consistency batter . Set aside for 10 minutes .
Divide the batter equally to 3/4 cups each according to the food colours you are going to use .
Add the food colours to each portion of the divided batter .heat a griddle and grease with butter .
When hot pour 1/4 cup batter to make pancakes of the same size In all the colours .
Flip over when bubbles start to appear on the surface of the pancake and once the other side is soft and pillowy to touch , its done . Set aside to cool down completely .

Ingredients for cheese glaze

Ingredients	Quantity
Cream cheese softened	2 oz ( 180gm, I used Britannia processed cream cheese )
Milk	1 1/2 tablespoon
Powdered sugar	3/4 cup + to garnish

Method

Blend cream cheese , milk and powdered sugar together until smooth and silky . Set aside .

To Proceed

Place one coloured pancake on the plate and spread a layer of cream cheese glaze( about 2 tablespoons ).
Repeat doing the same with all the other coloured pancakes . Sprinkle with powdered sugar finally . Cut into wedges and serve .

Biscuit layered pudding

Preparation Time : 15 minutes

Cooking Time : 5 to 6 minutes

Serving : 6 members

Description

Biscuit layered pudding. This recipe was given to me by my aunt (moms last sister) Thasneem .I have taken note of the recipe in my first cook book of mine. A few days back my daughters co-sister Firdouse had called and given me a recipe saying that she had it in her cousin nadhas place. Took note of the recipe and found out that my aunts recipe and nadhas recipe were the same. I remember trying this dessert long back once but i didn’t like it then as the products available (like fresh cream etc) were not of good quality then. Made this when my son – in – law was here with a twist of layering the pudding in tall glasses. He loved it. Have to mention about these pretty glasses used here. They are very precious to me as it was gifted to me by my brother darvesh on his first trip to india after he started earning on his own. I use these glasses very rarely as they are so fragile and delicate.

Ingredients

Ingredients	Quantity
Marie biscuits or digestive biscuits	1 packet
eggs	2
fresh cream	100 grams
butter	100 grams
nuts	100 grams powdered
sugar syrup	100 grams ( I used the syrup from the tinned pineapples )
vanilla essence	1 teaspoon
sugar	20 grams
fruits or tinned pineapple	1 cup ( I used tinned pineapples )
dates	1 cup pitted

Method for First Layer

Melt 2 spoons of butter .
Add one portion of powdered biscuit powder, sugar syrup and sugar to taste and mix well .
Layer the base with this mix and top with powdered nuts mixed with sugar to taste . Place a layer of pineapples and dates .

Method for Second Layer

Melt butter , add egg , vanilla essence , sugar to taste and one portion of the biscuit powder and mix well .
Fill this mixture over the first layer , top with nuts powder and pineapples and dates . ( I cheated making ready custard and just mixing it with powdered biscuit instead )

Method for Third layer

Mix fresh cream , egg , vanilla essence , sugar to taste and third portion of powdered biscuit and mix well .
Fill this mixture over the second layer . Top with nuts powder , pineapple and dates .
Finally sprinkle the nuts powder on top .
Place in the fridge for atleast 8 hours and serve chill.

Sweet potato rice balls

Preparation Time : 15 minutes

Cooking Time : 5 to 6 minutes

Serving : 8 members

Description

Sweet potato rice balls . This dish is my take on the malaysian dish onde onde.My co sister Farzanas grandmother is a Malaysian , once she got married and was into our family , every now and then we were introduced to all sorts of Malaysian dishes . But the problem was my co – sister didn’t know anything about the dishes except for its name and of course eating it.I recently got the recipe for this dish from the net.sounded so simple and easy. Got some fresh sweet potato from the market other day and gave this dish a try. I followed as the recipe demanded and rolled the balls.dropped the balls into boiling salted water and was waiting for the balls to float on top.Waited,waited and waited no balls seem to float.Dug into the water to see all my balls dissolved in the water. Read the recipe once again to see where i went wrong. Every thing i did seemed right. Went through again and found out i used normal rice flour instead of glutinous rice flour.Dum me . Well i have never seen or heard about glutinous rice flour . So with easily available ingredients in our market i have made these .

Ingredients

Ingredients	Quantity
sweet potato	200 grams boiled , peeled and mashed
rice flour	100 grams
palm sugar ( karupetti )	100 grams
coconut grated	100 grams ( white alone )
salt	a pinch

Method

Mix salt and grated coconut in a bowl and set aside .
Mix mashed sweet potato and rice flour together adding little salt . Knead to get a dough , if its too dry add little water bit by bit .
If its too wet add a bit more rice flour . Make 12 equal size balls out of the dough . Flatten a ball and fill the Center with palm sugar small cubes . Roll them in your palms to form a smooth ball .
Do the same with the remaining dough and palm sugar . Steam these balls on a stove top for 5 minutes using an idli steamer or microwave for 2 minutes using a microwave steamer with 2 tablespoons of water .
( I did it in a microwave as I already had messed up with a lot of vessels while boiling the balls in water . ) dip the balls in some palm sugar syrup and roll in grated coconut evenly . Serve hot or cold .

Meringue with fresh fruits and musk melon sauce

Preparation Time : 40 minutes

Cooking Time : 1 hour + cooling time 2 hours

Serving : 10 members

Description

Meringue with fresh fruits and musk melon sauce . The initial days of watching master chef Australia where I got to here about pavlova . Having no sense of google or access to Internet , used to wonder what pavlova was ??? All I could see and guess was a mass of white, airy , light , crisp crusted sweet thing eaten and devoured by the judges in master chef Australia . I came across a recipe in one foodie magazine where there was a recipe for meringue and it was mentioned that pavlova’s are meringue based desserts and a national dish to Australia and New Zealand where they serve it for their festive and holidays seasons mostly during summer with fruits . Now the next question in mind what’s meringue ??? Well to just put of the craving and greed in me to know what pavlova or meringue tastes like , I had to give this dessert a try . Started , didn’t have many ingredients that the original recipe demanded but made changes with availability of my pantry and went ahead . Served to all at home and waited for comments . No comments at all for the first 2 minutes .. All busy digging into the dessert . I had my first spoon full and I was like hey this tastes like the macaroons we get in Tuticorin . The great Pavlova and meringue that haunted my mind for so very long was just the usual Tuticorin macaroons that i have in my store room always to entertain sudden guests . The most exotic thing was finally some thing that I have at home always , laughed to myself silently thinking how dum I am :-)) .

Ingredients for meringue

Ingredients	Quantity
Egg whites	6
Salt	a pinch
Sugar	150 grams
Icing sugar	150 grams
Corn flour	1 teaspoon
Vinegar	1 teaspoon
Vanilla essence	1 1/2 teaspoon

Fruits : peel , stone and chop to serve as you wish.

Ingredients	Quantity
Kiwi	2
Apple	1
Mangoes	1
Musk melon	1/4

Can use any other fruit of the season instead.

Ingredients for Melon sauce

Ingredients	Quantity
Musk melon	1/4 peeled , stoned and chopped
Thick cream	300 ml
Icing sugar	20 grams or to taste

Method for Meringue

Preheat oven to 140 degree Celsius . Line a large baking tray with non – stick baking paper ( can use foil paper instead ) . Whip the egg whites , salt and sugar together with the help of an electric egg beater until stiff peaks are formed .
Sift in the icing sugar and cornflour , continue to whisk for 3 to 4 minutes . The mixture must be stiff and has to have a shine to it . Finally add vinegar and vanilla essence .
Spoon the meringue mixture on the lined baking tray , making a big , deep , shallow dent in the middle with higher than the centre walls all around to hold the fruits inside . Bake for one hour until set .
Be careful with the colour as it has to remain white . Switch of oven , open the oven door and leave the cooked meringue to cool for one hour . Remove and cool completely .

Method for musk melon sauce

Whip the cream to stiff . Blend musk melon and icing sugar to a smooth and runny . ( do not add water ) mix the whipped cream along with the musk melon juice .
Set aside in the refrigerator .

To assemble

Assemble just before serving . Pile the cut fruits mixture into the shallow dent of the meringue in the centre .
Drizzle the musk melon sauce and serve immediately .

Notes

Make sure the meringue is white in colour and does not crack . ( mine cracked and got a light brown colour as well .. Bad day I guess )
You can make the meringue a day before ( that’s what I did ) . Store in air tight container with the base sprinkled with corn flour , place the meringue and top with tissue paper . Then close with the air tight container lid and store .
Chopped fruits can be dipped into sugar syrup to avoid discolouring of the fruits .
Assemble the meringue together just before serving .

Chocolate and Coconut Balls

Preparation Time : 20 minutes

Cooking Time : nil

Serving : 6 to 8 members

Description

Chocolate and Coconut Balls . Decadent rich dessert made with few simple ingredients transforming into a decilious sweet. I came across this recipe in one of the food blogs. Gave it a try when my daughter was here. She being a chocoholic melted eating my chocolate balls (I liked the coconut balls better) its so simple that i taught this to the kids that attended my kids workshop. They had so much fun preparing this dish more than i had putting them together. These balls are perfect to be given away as gifts. To high lighten them cover them in transparent paper tied with coloured bows or arrange them in cute small boxes. Should be had in 3 to 4 days and always kept in the refrigerator.

Ingredients

Ingredients	Quantity
chocolate biscuit	200 grams ( I used Bourbon biscuits )
condensed milk	3/4 tin
grated chocolate	as needed
grated coconut	as needed

Method

Crush and powder the biscuits in a blender .
Add the condensed milk little by little into the powdered biscuit and knead well to get a dough .
Roll the dough into small balls , then roll half the balls in grated coconut and the other half in grated chocolate ( I used Cadbury milk chocolate ) .
Refrigerate till firm and serve chill .