DESSERTS | Saute Fry N Bake

Blueberry mousse

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Serving : 4 to 6 members

Description

Blue burry mousse . I really had a big confusion of not knowing the difference between a mousse and a soufflé . Only recently did I get to learn that mousse are cream based desserts that are set with the help of gelatine and soufflés are egg based and baked . As both mousse and soufflés are light , that’s where my confusion began . Now about this blue burry mousse . I took note of this recipe from the telly on Rachel Allen’s show but she had made it with blackberries and I have used canned blueberries instead as a quick , delicious and fool proof trick . ( the real reason being not getting frozen or fresh blue or any buries at my place ) I made this dessert when I had invited a vegetarian , north indian friend of mine home . She loved this mousse so much that she packed a few for her hubby and asked for the recipe as well :-)) . This master piece will chill your bones and hearts for sure .

Ingredients

Ingredients	Quantity
Blue berries	1/2 kg ( I used Oregon brand blue berries In light syrup )
Water	enough to boil the berries about 1/4 cup
Sugar	to taste
Gelatine	4 tablespoons
Whipped cream	3 cups

Method

Add 5 tablespoons of water to the gelatine . Mix well and set aside to bloom .
Boil the blue berries with water and sugar to taste until tender and soft for 10 minutes . Mash the cooked blue berries and strain through a sieve to get the extract alone .mix gelatine with the blue burry pulp and place over low heat , stirring for 5 minutes until the gelatine dissolves .
Remove from heat and cool completely . ( I omitted the above step with blue berries as I used canned ready ones )
Whip cream to stiff peaks . Fold in the blue burry , gelatine mix into the whipped cream and mix well .
Pour into transparent glasses or bowls and place in the refrigerator over night or for 3 hours .
Serve chill topped with some blueberry coolie .

Notes

I added sugar to taste to Oregon blueberry mix and mixed well until the sugar dissolved .
Then added the bloomed gelatine but did not bring to boil . Mixed it with whipped cream . poured into individual short transparent glasses and left to set in the refrigerator .
Topped with a teaspoon of Oregon. Blueberry coolie and served .

5 Minute chocolate mug cake

Preparation Time : 6 minutes

Cooking Time : 5 minutes

Serving : 2 members

Description

5 minute chocolate mug cake . Recipe and picture sent to me by Hamidha Shabeer . I have not yet tried this recipe but sure will be really good. Actually the day i tried the Nutella 2 minutes mug cake , Hamidha Shabeer tried this cake at her place. As i mentioned before great people think a like. Hamidha Shabeer and myself are far relatives. Every time i get to meet her in any gathering in the family, it’s like a smile first, a hi that follows and then a bye finally. That’s all . Only through my page have i got so close with her and realized that we both are so similar . thanks to my page for that and thank you Hamidha Shabeer (pappu) for the recipe, picture and the enormous encouragement from your side.

Ingredients

Ingredients	Quantity
flour	4 tablespoons
sugar (white or brown)	5 tablespoons
unsweetened cocoa powder	2 tablespoons
baking powder	3 teaspoon
egg	1
milk	1 tablespoon
butter (or any neutral oil)	3 tablespoons
salt (if using unsalted butter)	A pinch
vanilla extract (optional)	2 drops

Method

Get your hands on two microwave safe coffee mugs that can hold about 250ml liquid (basically, nothing too small or the cake will spill over while cooking).
Halve the quantity of flour, cocoa, baking powder, salt and sugar and add into each mug. Mix well with a fork.
Then halve the quantity of milk, butter, and vanilla and add into each mug. Break egg into another small bowl, whisk with a fork and add half of it into each mug. Stir well until all the ingredients mix well. Make sure there is no flour stuck to the bottom of the mug.
Add one mug at a time to the microwave and cook on medium heat for 2 mins. Every microwave acts differently and mine is a very basic one with just two knobs, one for heat level (low, medium, high) and one for time. I kept mine on medium and set each mug at 2 mins.
The cake turned out perfect. If your microwave can show power levels, etc, keep it at medium and start at 2 mins. You can adjust it once you take a look at your cooked cake.

Lychee pudding

Preparation Time : 10 minutes

Cooking Time : 10 minutes + 1 hour in the freezer to set

Serving : 6 members

Description

Lychee pudding . This dessert just came to my mind instantly when my daughter wanted to prepare a dessert that would go well with a Chinese menu .She did as I mentioned and it was really nice but it was a bit bland as the sugar constant was less. We had to pour lychee syrup on top of each serving to make it taste good. So i have made some changes from what i told her that will work out well.

Ingredients

Ingredients	Quantity
condensed milk	1 tin
milk	1 tin to the measurement of the condensed milk tin
lychee tinned	1 tin
china grass	15 grams
lychee juice	1 tin to the measurement of the condensed milk tin
sugar	to taste

Method

Open the tinned lychee tin and strain the lychees , reserving the syrup from the tin .
Soak china grass in the reserved syrup and set aside for 10 minutes .
Boil milk , add the soaked china grass and cook till the china grass has dissolved completely for about 10 minutes in medium heat .
Add lychee juice and condensed milk and mix well . Taste and add sugar if needed. Strain the mixture into a dessert tray or individual bowls . Let it cool down to room temperature .
Top with the strained lychees . Keep in the freezer for an hour to set . Remove and keep in the refrigerator till needed to be served .
Serve chill .

Ada payasam

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Serving : 8 to 10 members

Description

A yummy payasam very own to Kerala . Every house hold has its own version . I guess mine is fusion of Kerala payasam and Tamil Nadu Payasam together . I made it yesterday for my friends Priya and neetha ( both are vegetarians ) and packed it of to their respective homes . Have to mention about the bronze vessel in the picture . It was gifted to my mother – in – law for her wedding by her grand mother . It is actually a bettal leaf stand . My mother – in – law gifted me four things ( very sentimental to her ) to me when I moved in to a seperate house . One this bettel leaf stand , another mortal / pastel and ammi / sil pata ( South Indian grinder made with stone ) gifted to her by her mother and one ceramic plate from Colombo her father had gifted her . All the four gifts are kept with care and respect till date at home . These are a few antique treasures I own .

Ingredients

Ingredients	Quantity
Ada	250 gm packet
water	6 cups
jaggery	1/2 kg
coconut milk	1/2 litter
salt	a pinch
Bengal gram (boiled)	50 gm
cardamom	10 powdered
rice flour	5 table spoons
ghee	3 tablespoons
cashewnuts	2 table spoons
raisins	1 table spoon
cinnamon	I piece
clove	1
coconut bits	1 table spoon

Method

Boil the Ada in water for 15 minutes or until cooked through .
Add the boiled Bengal gram , coconut milk , jaggery , cardamom powder and mix well . Bring to boil stirring now and then .
Dilute the rice flour in little water and pour over the boiling payasam , stirring continuously till a thick flowing consistency is obtained . Remove from heat .
Heat ghee , add cinnamon , clove , cashewnuts , raisins and coconut bits . Fry till the cashewnuts are brown .
Pour over the payasam and mix well . Serve hot .

Steamed Apple Pudding

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serving : 8 members

Description

Steamed apple pudding . I learnt to make this pudding at the beginning when i started to cook. I was confident with only steamed puddings then. Remember how i used to go through all the cook books possible for steamed puddings . I made it for the first time when my uncle jaffer ali came over to my place to visit me . He is not at all fussy with food even kanji (boiled rice with its starch) and payaru upperi (green gram boiled) will do for him . In fact it’s his favourite.I was so surprised when he asked me for a second helping of the steamed apple pudding . It’s that delicious and very easy to prepare with few ingredients. A regular pudding on my table very often.

Ingredients

Ingredients	Quantity
apples	2 peeled , cored and cut into thin sliced
milk	2 cups
eggs	2
sugar	1 cup +4 teaspoons
mixed fruit jam	5 tablespoons
milk powder	1 cup
vanilla Essence	1 teaspoon
butter	to grease

Method

Immerse sliced apples in water or apply little lime juice to prevent discolouring .
Pour 1/4 cup water and 4 teaspoons of sugar to the apples and cook for few minutes . Drain the syrup and set aside .
Blend eggs , milk , sugar , milk powder and vanilla essence together till sugar dissolves .
Grease a pudding dish with butter all around . Spread jam evenly on the base and sides .
Arrange stewed apples in a round decorative manner on the base of the dish on top of the jam . Press the apple pieces firmly towards the jam .
Pour the egg , milk mixture gently over the apple pieces , making sure the apples are not messed up .
Cover the dish with a lid .preheat water in a pressure cooker , place a stand in the Center . Keep the pudding dish over closed with a lid and pressure cook for 3 whistles .
Remove from heat , cool and refrigerate for 5 hours . Run a knife all around the pudding .
Turn upside down on a flat plate and serve chill .

Strawberry crumble

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

As usual was switching channels in the television . Got to see nigella lawson just finish this awesome strawberrie crumble . God , the feeling when you get to miss watching in tv . Immediately searched through the net for her recipe for strawberrie crumble . Was really lucky , I got the recipe in my first attempt . Took note of it but getting good strawberries is another miracle to happen in my place . Second time lucky that I found good quality strawberries in a department store day before yesterday . Grabed them , came home and gave the recipe a try . Looked awesome . Wanted to dig in immediately but could not , as last night was my friend priyas wedding anniversary . So we friends had planned to go out for dinner . Took the dessert along and it was a big hit . Tasted awesome as it looked .

Ingredients For filling

Ingredients
Quantity

Strawberries 500 gm hulled

castor sugar 50 gm

powdered almonds 25 gm

vanilla essence 1 teaspoon

Ingredients	Quantity
Strawberries	500 gm hulled
castor sugar	50 gm
powdered almonds	25 gm
vanilla essence	1 teaspoon

Ingredients For Topping

Ingredients	Quantity
Flour	110 gm
baking powder	1 teaspoon
butter	75 gm diced
almond flakes	100 gm
brown Demerara sugar	75 gm ( can use normal brown sugar ( jaggery ) or castor sugar ) I used light brown sugar crystals
double cream	to serve

Method

Preheat oven to 200 degree Celsius . Mix hulled strawberries , sugar , almond powder and venilla essence together . Grease a pie or baking dish with butter .
Fill the base with the strawberrie mixture . Mix flour and baking powder together . Rub in cold butter between thum and fingers .
It should resemble rough , pale oat meal . Stir in flaked almonds and brown sugar with a fork .
Tip the topping over the strawberrie filling , covering the strawberries in an even layer .
Bake in the preheated oven for half an hour . The crumble topping will have darkened to a pale gold and some pink – red juicies will be seeping and bubbling out .
Leave to stand for 10 minutes before serving . Grind 10 strawberries with sugar to taste . Bring to boil .
Cool and mix with double cream to get a pale pink colour cream to serve with the strawberry crumble .

Trifle Pudding

Preparation Time : 15 minutes

Cooking Time : 12 minutes

Serving : 6 to 8 members

Description

The dish I have memories of my mother making it for my brother and myself . The colour full layers and different textures excite me Always . Here is my version with some twists and turns .

Ingredients

Ingredients	Quantity
Milk	1/2 litre
vanilla flavour custard powder	5 table spoon (diluted in 1/2 cup milk )
fresh cream	1 cup
sugar	to taste

Other ingredients

Ingredients	Quantity
raspberry jelly	1 packet
vanilla spong cake	1
chopped fresh fruits	2 cups of your choice ( I use fruits in season )
sugar syrup	1 cup
Hershey’s strawberry syrup	4 table spoon ( can use mixed fruit jam diluted in water instead )
nuts	1/4 cup ( blanched , peeled and chopped )
whipped fresh cream	1 cup ( add sugar to taste and vanilla essence ) to decorate

Method

Mix milk , cream together . Bring to boil . Add sugar to taste and boil till dissolved .
Pour the diluted vanilla custard powder and keep stirring in low flame , making sure no lumps are formed .
Custurd should be of thick pouring consistency . Add 1/4 tea spoon of vanilla essence and mix well . Take away from flame and cool .
Dip the sponge cake pieces in sugar syrup to moisten them . Mix chopped fruits , nuts and Hershey’s strawburry syrup together .
Lay the moistened spong cake first on a pudding tray or bowl .
Then top with the fruit mixture . Pour the cooled custurd .
Decorate with whipped cream and fruit pieces dipped in sugar syrup .

Donuts

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving :

Description

This is the first recipe I wrote in my first recipe cook book of mine way back in 1999. I got this recipe from my husbands cousin sister Fathima . She used to live in Colombo , Sri Lanka then . She attended a baking class there and passed on this recipe to me . Yeast is the main key ingredient in this dish so make sure you use good quality yeast . ( it results in real soft donuts ) Photo courtesy Rahima Zenofer .

Ingredients

Ingredients	Quantity
flour	250 gm
egg	1
yeast	1 table spoon ( level not full )
sugar	1 table spoon
butter	2 table spoon ( measure and then melt and add to the flour )
milk powder	2 table spoon
salt	to taste
water	3 ounce

Method

Mix all the dry ingredients together . Dilute yeast in water and set aside for 2 minutes .
Beat the egg well . Mix in measured , melted butter , diluted yeast , egg to the mixed dry ingredients .gradually add water little at a time and knead to form a sticky loose dough .
Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 40 minutes .
Wet hands with butter and make lemon size balls out of the dough . Flatten the ball in between your palms and make a hole in the Centre with your fingers .In case you have a doughnut cutter , go ahead and use it instead.
Do the same to all the remaining balls . Leave on a greased tray for half an hour covered.
Heat oil to deep fry . Deep fry the donuts in medium heat for 5 to 6 minutes till light golden brown in colour on both sides . Drain
Top with icing sugar or dip in sugar syrup like u do for gulab jamun . I like my donuts dipped in sugar syrup.
Dip in sugar syrup and remove immediately . Serve warm or hot.

Shahi Tukra

Preparation Time : 30 minutes

Cooking Time : 20 minutes

Serving : 4 to 6 members

Description

This is a North Indian bread based dessert . It is also pronounced as shahi tukrey and shahi Tukda . It’s rich and easy to follow recipe With ingredients always available at home . I learnt this dish from a vedio tape from-nestle foods . They had given the vedio tapes as an advertisement to promote the use of milk maid in the early nineties .

Ingredients

Ingredients	Quantity
Bread	10 slices ( edges removed and cut into triangles )
milk	5 cups
cream	1 cup
ghee or oil	to deep fry
sugar	1 1/2 cup
saffron	1/4 tea spoon
cornflour	1/2 teaspoon diluted in 1 tea spoon water
yellow food colour	a big pinch
nuts	5 tea spoon chopped to garnish

For the sugar syrup

Ingredients	Quantity
Sugar	1 cup
water	1/2 cup
rose water	1/2 tea spoon

Method

Boil all ingredients together for the sugar syrup to a one string consistency . Remove from heat and keep aside to cool .
Boil milk , cream , sugar and saffron in a heavy bottomed pan till reduced to slightly thick consistency .
Add the diluted cornflour and yellow food colour . Mix well , stirring to get a thick pouring consistency sauce . Keep aside to cool .
Heat ghee or oil to deep fry . Deep fry the bread slices to golden brown in colour and crisp . Strain and keep aside .
Dip the fried bread in sugar syrup , drain and keep aside . Pour the milk mixture over the fried bread pieces on a platter .
Garnish with nuts . Keep in the refrigerator and serve chilled .

Banana Tart

Preparation Time : 30 to 40 minutes

Cooking Time : 15 minutes

Serving : 6 to 8 members

Description

It’s the national dish of Mauritius . My daughter Anisha had gone for her honeymoon to Mauritius . Where ever they ate any time of the day , they were served banana tarts . My gal and my son in law loved the tart . They went on and on about the banana tart after their trip . I got the recipe from a satellite tv channel. Took note of it and tried . It was so yum And the best part was it tasted exactly like what my daughter had in Mauritius .

Ingredients

Ingredients for Main dish	Quantity
Banana	4(mashed)
sugar	1 1/4 cup
vanilla essence	few drops
black or yellow food colour	few drops

For tart

Ingredients for Tart	Quantity
Maida	250 gm
cold butter	100 gm
salt	a pinch
butter	to grease the tart tin
egg	1 beaten to brush on top of tart

Method

Mix mashed bananas , sugar , food colour and vanilla essence together .
Cook in a non – stick kadai , stirring frequently till it forms a thick paste . Keep aside .
Rub maida , butter and salt together to get bread crumb consistency . Add little water to get a pastry dough .
Do not knead to much . Cover with cling film and keep in the refrigaratore for 1/2 an hour . Preheat an oven at 200 degree celsious .Roll out to 1/2 inch thick circle .
Cut small circles out of the big circle pastry dough . Grease a tart tin with butter , place the small circles in to the tart moulds . Prick with a fork and blind bake for five minutes .
Take out cool and then fill with banana filling . Cover the tart with pastry strips in a cross cross pattern .
Brush egg over the top of the tart . Bake for 8 to 10 minutes till cooked through . Serve hot or cold .