Archive for milk

Bread and Buns V

Posted in Bread and Buns with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on February 16, 2013 by icareufriend

(Contd. from previous posting) 

You can be creative in serving the pAv pieces with bhAji which can be garnished with sprouts of green gram, peas, farSAn*, spices, raw onion, tomato pieces, chopped coriander, a little date syrup etc etc. They call this miSAl pAv in Maharashtra.

MiSAl PAv FarSAn

                    MiSAl PAv                                          FarSAn

*FarSAn is is a mixture of chivDA ( south Indian Mixture/chanAchur) prepared from roasted pressed rice, pApDi (prepared from grAm dAl flour and salt with a little ajwain or bishop weeds paste fried in oil like flat cookies), ghATiA, potato chips, corn flakes, bhujia, peanuts, roasted moth beans, dried fruits and spices. It is famous in Gujarat and Rajasthan. It is readily available also. It can be taken with pAv (plain or roasted) or without it with tea/coffee or finely chopped onion and tomato pieces -fried green chilli pieces- lime juice, with bhEl pUri/pApDi chAt etc. 

Bhurji pAv is also served where the pAv is served with egg scramble. 

Bhurji PAv VaDA PAv

                    Bhurji PAv                                       VaDA PAv

WaDA pAv is also famous in Mahrashtra where vaDA is prepared as follows: 

Mix 2 cups of Bengal grAm flour with a little water after sieving with 1 tsp salt and make a thick, smooth paste. Keep aside. Make garlic paste from 2 cloves, ginger paste from ¼ inch ginger piece and mix together with 3 green chillies to make all these into smooth paste again. Mix this paste with previously pressure cooked, peeled and mashed potatoes (6 to 8). Add 1½ salt or just the quantity needed after tasting, so as not to make the vaDa very salty, as you had already added salt to the flour paste! Heat a kaDAi and add 2 tbs oil. Add mustard seeds to splutter and then add curry leaves as well as turmeric powder. Sauté for a minute.Add to this the above potato mix and sauté for 5 minutes. Divide this equally into balls of required quantity. Dipping each ball into the gram flour paste after flattening slightly, fry them deep in hot oil under medium flame like crispy bajji (called vaDA in MahArAshtrA).  Drain excess oil through a paper towel or strainer. Slit the pAv vertically into two partly as not to separate and place the vaDA inside before serving hot after spreading one tsp chutney on one portion inside. 

Chutneys: The vaDA pAv is taken with one of these chutneys after rspreading spoonful of any of these inside the slit pAV before placing the vaDA over it. 

Tamarind Chutney: Take 150 gms of seedless tamarind, 50 gms of seedless dates and 100 gms of jaggery and add 1½ cups of water. Cook these on a sauce pan simmering the flame till the contents become soft. Put off the flame and after the contents cool, blend the mixture into thick smooth sauce. Pour this into the sauce pan again. Add to this powdered and roasted cumin/fennel seeds (½ tsp each), ½ tsp salt and ¼ tsp red chilli powder. Add a little water and boil to make the sauce thicker before putting off the flame. Cool and chill before serving. 

Mint-Coriander Chutney: Take 150 gms of fresh mint leaves and 150 gms of coriander leaves, clean and blend them with fresh garlic cloves (3), ginger (¼ inch) and 2 thin, long green chillies with salt to taste, 1 tsp sugar and 2 tsp lime juice into smooth paste and a little water to bring it to sauce form. Chill and serve. 

Garlic-Groundnut Chutney (LaSUN cum ShEngdAnA Chutney): Take ½ cup of shredded coconut and 50 gms white sesame seeds. Roast each separately for 2 minutes or till a fine smell comes out. Blend these with 10 cloves of garlic, 2 dry red chillies (or green chillies) and salt to taste into a smooth paste. Add to these previously roasted and coarsely ground ground nuts and Mix well. Chill and serve. 

PAv BhAji Masala 

This is readily available in every shop. However, homemade is always better than the one available in the shop as you can make it according to your preference and taste. Here is the recipe:                                                                                                       

Ingredients 

 

Red chillies

Turmeric powder

Dry mango powder 

Star anise

Fennel seeds (Saunf)

Garam maSalA powder  

Asafoetida

 

25 gms

½ tsp

1 tsp

2 (Amchur)

15 gms

1½ tsp *(See below)

½ tsp

 

Method 

Gently roast all the above under medium flame for 2 minutes except turmeric, mango, garam maSAlA powders, cardamom and asafoetida till they release a fine aroma. Do not char. Blend all and the remaining items in a blender to a fine powder. Store in an airtight containerin a cool place. Lasts for 3 to 4 months. 

Garam maSAlA powder 

This is used also for curries, Alu dAm and various gravies etc that are used for chapAttis and pUris.   

Ingredients

Fennel seeds

Khus Khus           

Blackstone(Sea Lichen)

Cinnamon bark

Cloves

Cardamom pods

Mace (JAti patri)

Bay leaves (tEj pattA)       

Coriander seeds

Cumin seeds

Black Cumin Seeds

ShAh jeera

Black pepper 

dagaDpUl (Star anise)

nAg kESar

Dry red chilly

 

 

100 gms

100 gms (Poppy seeds) 

100 gms (KaDal PAsi)

25 gms

10 gms

10 gms

50 gms

15

25 gms

25 gms

25 gms (Kalaunji/caraway seeds)

10 gms

25 gms

25 gms

25 gms (Cassia buds/tadinangu)

100 gms

 

Method

Heat a kaDAi (wok) under medium flame and roast each ingredient separately for 2 to 3 minutes or till you get a fine aroma but do not char. Take out and cool. Remove the cardamom seeds from the pods and mix with other ingredients and throw the skin. Blend all to fine powder and sieve. Store in an airtight jar in a cool place. Lasts for about 1 year if stored in an air tight jar in a cool place.

 

(To conclude)

Bread and Buns IV

Posted in Bread and Buns with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on February 8, 2013 by icareufriend

(Contd. from previous posting)

PAv BhAji

PAv means quarter. In West Bengal the quarter pound loaf of bread is known as pAv rOTi! Since the soft bread (bun) used for this is more or less of quarter pound, the name would have been coined. BhAji is a mixed Vegetable curry to be used to eat the pAv! Besides bhAji, you can also use them as starters along with your soups; they make great breakfast bread with some butter and jam. If you ask for the pAv in any bakery, they can supply you four pieces of PAv in one packet. In Maharashtra this is very famous as vaDA pAv, miSAl pAv, or bhurji pAv   and is called lADi pAv (6 pieces in one packet). If you want to make this at home, here is the procedure.

Making PAv:

Ingredients 

  

All purpose flour (MaidA)

Dry active yeast

Fresh Milk at room temp.

Fresh egg at room temp.

Fresh butter at room temp.

Caster sugar

Table salt

 

  

5½ cups

2¼ tsp

1¼ cups

1 (optional)

3 tbs

2 tbs

¾ tsp

Method 

If you get bread flour, then you may use that in place of MaidA and in that case you need just 3 cups only. Sieve the flour to remove lumps and impurities, if any. Warm the milk to lukewarm and add butter to melt. Keep aside. Mix the yeast with lukewarm water and sugar. Stir and keep aside till it becomes frothy. Add the salt and milk cum butter to the yeast solution and stir well. Add the flour evenly to this. Once the consistency is ready to knead stop adding the flour. Knead the mixture into soft and stiff dough till it does not stick to your fingers. Add a little refined oil, mix well and punch the dough well strongly to enable the gluten to develop in the dough. Occasionally, using force drop the dough on the plate surface as if hitting with it and punch till it becomes elastic and soft. Grease a vessel with a little oil and place the dough in it covering with a wet cloth so that it does not dry. Keep it in a humid and warm place till it doubles. Take out after it doubles (say in about 45 to 60 minutes) and knead once again and keep it covered for another 30 minutes.  Divide the dough into 12 equal balls. Flatten each lightly in your palm into a small square turning it hemispherical on top. Place them on a baking tray leaving between each about 1½ inch space on all sides. Keep aside again to double. After doubling they will have good round shape on top and also they will touch each other on the sides now. Pre heat the oven to 350˚F (175˚C) for about 30 minutes or till it becomes golden brown. Cool them before using.  

PAv from Bakery Home made PAv

               PAv from Bakery                               Home made PAv

Note

1. Instead of using only maidA, you can mix wheat flour (35%) and make this as done by some people. But this may not be as softer as the one prepared with complete maidA. 

2. In order to get soft pAv, never go on adding more flour except a little less for the dough of capAtti. The water content must be more in it but the dough must absorb and double to become thicker. 

3. Unless the yeast is fresh and active the pAv (as well as bread and bun) cannot be softer. To test this, mix a little of it in luke warm water with some sugar. The mixture must become frothy. 

Preparing BhAji: 

Ingredients 

  

Sharp long green chilli

Garlic cloves

Butter

Refined oil

Cumin seeds

Finely chopped onions

Chopped Capsicum

Finely chopped tomatoes

Fresh green peas

Potato (Big)

Carrot dices

Simla Chilli chopped

Cauliflower florets

Coriander leaves

PAv BhAji MaSAlA

Red chilli powder

Table salt

PAv (Soft and fresh)

 

  

6

8

100 gms

2 tbs

1tsp

¾ cup

½ cup

1½ cup

1½ cup

2

¾ cup

½ cup

2 cup

2 tbs

2 tbs

2 tsp

To taste

8 pieces

Method 

Wash the green chillies, remove the stocks, cut into big pieces and grind in a mixie with garlic cloves, adding a little water into smooth paste. Keep aside. If you prefer, you can replace green chillies with red chillies. 

Pressure cook carrot, cauliflower, green peas and potatoes after washing till two whistles. Mash the peas gently and keep aside. Peel the potatoes and mash medium and keep aside. Heat a little oil in a kaDAi (wok) and add cumin seeds. When they crackle, add the chilli garlic paste and sauté for 1 or 2 minutes simmering the flame. Add onion and sauté for another 3 to 4 minutes or till it becomes a slightly pinkish brown, stirring simultaneously. Add capsicum along with Simla chilli and sauté for a minute. Now add the tomatoes and again sauté for 5 minutes. Using a potato masher, mash the contents well. Add the salt now along with the pAv bhAji maSAlA, chilli powder, carrot, cauliflower, mashed green peas, potatoes and ½ cup of water. Cook for 3 to 5 minutes, simultaneously mashing. Add the coriander after chopping it finely, mix well and cook for 2 minutes. Put off the flame and keep aside. 

Take each pAv, slit vertically on the sides and keep aside. Heat a large pan on medium flame, add 2 tsp butter and roast the slit pAv both sides till they become crisp and light brown. You may use a little more butter if needed. 

Take a plate, place 4 pieces of roasted slit pAv on it, a ladleful of hot bhAji beside the pAv pieces, a piece of lemon and 1 roasted pApaD. Place 1 tsp butter on the bhAji and garnish with finely chopped coriander leaves. Serve hot this way and the remaining pieces also on three more plates. (PAv can be taken plain with bhAji without roasting also)

BhAji PAv BhAji

                      BhAji                                            PAv BhAji

(To Conclude)

Bread and Buns III

Posted in Bread and Buns with tags , , , , , , , , , , , , , , , , , , , on January 26, 2013 by icareufriend

(Contd. from previous posting)

 Dough Nut

The term, normally pronounced as DOnut, is of two types, viz., yeast variety and cake variety. Both are sometimes baked and sometimes deep fried. Yeast ones are lighter as well as fluffier while cake ones are heavier and denser. They resemble more or less the ring ball played by little school girls!

Ingredients 

 

All purpose flour (maidA)

Yellow corn meal

Fresh whole milk

Caster sugar

Baking soda

Cinnamon

Nutmeg

Table salt

Fresh egg at room temp

Fresh butter at room temp

Refined rice brawn oil

 

¾ cup

1/3 cup

¾ cup

¾ cup

½ tsp

½ tsp

1 pinch

¼ tsp

1

50 gms

q.s.

 

Method

Heat the milk, simmering the flame, till it starts boiling and switch off the flame. Sieve the corn meal in a large mixing bowl and add the hot milk slowly constantly stirring. Roast the cinnamon and nutmeg slightly and grind into fine powder. Sieve the all purpose flour and keep aside. Just take ½ a cup of flour and the cinnamon cum nutmeg powders.  Add this to the corn meal milk mixture along with the salt and baking soda. Mix well. Beat the egg and heat the butter to melt and add both to this mixture and again mix well. If the contents are not thicker as dough add more flour to increase the consistency, 1 tbs flour at a time and mixing evenly spreading it. The dough should be firm as well as soft. Place the dough in a bowl, cover it with a lid and refrigerate for half an hour. Take out the dough and place it on a handling plate lightly dusted with flour.

Smear your palms with a little flour and work out the dough into cylindrical tubular shape of about 1″ diameter uniformly. Cut this into equal parts of desired size and connect the edges so the doughnut is shaped like a ring. Alternately, you can take a roll of dough, flatten it as you do for vaDai (See

https://dotcom2889.wordpress.com/2011/08/02/thamizh-festivals-v-varalakshmi-vratam/ ) and make a hole at the centre for frying.

Take a wok with thick shallow bottom and heat oil for deep frying. Simmer the flame and drop carefully the doughnuts one by one and fry 4 or 5 at a time into a light golden brown colour ensuring that they are fried inside also well. From time to time you can increase the flame to facilitate frying but ensure that you do not char the doughnuts! Each side must be fried for a minute, turned and fried again. It may take 3 to 4 minutes for the doughnuts to fry and turn into the desired golden brown colour. You may test one by breaking if the inside portion is also fried. Treat this as the standard time. Take a strainer and place some paper towels or tissues. Place the fried nuts on them to remove excess oil. Sprinkle powdered sugar on the surface before serving.

Doughnuts 1 Doughnuts 2

                 Doughnuts 1                                   Doughnuts 2

Doughnuts 3

Doughnuts 3

Note:

1. If you want to make yeast doughnuts, instead of baking soda use active dry yeast. Dissolve the yeast in a little warm milk and add this to the milk corn meal mixture.

2. If you want to glaze the doughnuts, follow the same practice as done for glazing hot cross buns. 

(To Conclude)

Bread and Buns II

Posted in Bread and Buns with tags , , , , , , , , , , , , , , on January 14, 2013 by icareufriend

(Contd. from previous posting)

Who would not have come across the famous nursery rhyme “One a penny two a penny hot cross buns”? Everyone loves this wonderful traditional currant-studded Easter treat with its heavenly spice fragrance! Let us save a few pennies and try to make this at our home!

Hot Cross Bun

Ingredients 

 

All purpose flour (maidA)

Table salt

Cinnamon

Nutmeg

Cloves

Soft butter  

Caster sugar

Active dry yeast

Egg (Optional) at room temperature

Fresh milk

Mixed dried fruit (mainly currant)

Golden syrup

 

 

300 gms

½ tsp

½ tsp

¼ tsp

2 pcs

25gms

50 gms

¾ tsp

1

150ml

75 gms

1 tsp

 

 Method

Roast cinnamon, nutmeg and clove under simmered flame for 5 minutes and grind into nice powder. This is mixed spice. Keep aside 2 tbs flour for dusting. Sieve the remaining flour to remove lumps along with salt and the mixed spice into a large mixing bowl. Now, keep a little butter aside for greasing and using your fingers rub the remaining butter well with the sieved flour mixture.  Similarly keep a little sugar aside for icing and mix the rest with or without a little lemon zest. Add the east and mix all well. Warm the milk and keep aside. Beat the egg and pour half of it over the flour mixture (since you need it for icing too. In case you do not want icing, then you can use the entire egg). Add the tepid milk. Knead these entire things well with punches to make soft pliable dough. Take half of the mixed dried fruits and mix evenly with the dough. Knead again for 5 minutes lightly to ensure that the dough is elastic as well as smooth.

Take another mixing bowl and grease it with butter. Roll the dough into a ball and keep it in this bowl and cover it with a clean thin cloth and keep it in a warm place for an hour to ferment. Then take it out and again work out lightly and place back in the bowl and keep it in the same warm place covered with the cloth for another half an hour to rise. Now take out the dough and divide it equally into required size. Remember that a small ball will turn out to double its size when baked as such you have to determine the size of the ball accordingly. Flatten the bottom and curve the top into bun shape using your palm carefully. If the dough sticks, smear your palm with a little flour and rub well. Cover these again for another 10 to 15 minutes. 

Hot Cross Buns using Paste Hot Cross Buns using Icing

     Hot Cross Buns using Paste              Hot Cross Buns using Icing

Take a baking tray and grease it with a little butter, oil or ghI. Place the buns carefully. Wrap it up loosely with a greaseproof paper. Put the tray with the buns covered with the paper inside a large polythene bag and tie the end of the bag tightly to make it air proof. Place this in warm place for another 45 minutes to rise.

Preheat the oven to 240˚C or 475˚F.  

There are two ways to draw cross on the buns. Either you can prepare icing without any colour and draw the cross using icing cone after baking and glazing the buns with golden syrup or you can mix a little flour with water and make a smooth paste and draw with that through a piping bag before the buns are baked. This has to be done on each bun after removing the polythene bag and grease paper.

Place the tray into the oven and bake for 10 to 15 minutes or till the top surface becomes a little pale golden-brown in colour. Heat the golden syrup and keep aside. Remove the tray with the buns from the oven and immediately brush hot golden syrup evenly on the surface of each bun faster to have glazing. Set these aside over a wire rack to cool. If you do not get golden syrup, you can use sugar syrup of 1 string consistency and add a little lemon juice after the syrup cools down.

[Icing: We have already seen that icing can be prepared in various colours and flavours using different varieties of colours and essences. To prepare icing for this, you also need butter, icing sugar and white of the egg (which is optional). Mix 2 tsp of sugar, 75 gms butter and a little vanilla essence and beat well to make a homogeneous mixture.]

 (To Conclude)

Bread and Buns I

Posted in Bread and Buns with tags , , , , , , , , , , , , , , on December 25, 2012 by icareufriend

We need bread for toasts, sandwiches, crumbs, snacks, cake preparation, puddings etc. and also take them along with butter, milk, tea, coffee or other beverages and jams.

Buns are used generally for PAv BhAji, Cream Buns, to take with tea or other beverages, to make burgers and other sandwiches.

In this posting we will discuss a few varieties.

 Indian Bread

You can make full bread or after making cut it into slices through a sharp knife or electric slicer/bread saw neatly. It can be salty or sweet one.

Ingredients 

 

All purpose flour

Milk

Caster sugar

Salt

Active dry yeast

Soft butter (at room temp)

 

 

250 gms

¼ cup

1tsp

½ tsp

½ tsp

2 tbs

Method

Warm the milk and add the dry yeast (available in good food store) to it. Stir well. Now add sugar, butter and salt to this and stir well again. Mix the flour after removing lumps through sieving, if any. If need be add some warm water and knead well. The dough should be stiff. If need be you can add more flour and knead to get stiffness, a little quantity at a time. Allow it to remain for an hour and knead again to make it soft and smooth so that it does not stick to the fingers when touched. This shows that it had absorbed the water fully. Now grease a bowl with a little butter and place the dough over it by gently pressing. Turn it upside down so that the top buttered portion is visible. Cover it with a clean dry cloth and place in a warm area to allow it to rise. After an hour or two, punch it down and knead well. Pre heat the oven to 360˚F (180˚C). Take a loaf pan of 9″x5″ or as per the desired size and grease it with butter. Place the dough to fill half portion of the pan and press to allow it to have the shape of the pan. Cover it by a dry clean cloth and allow it to rise double for about ½ an hour to 1 hour. Put it in an oven and bake under 360˚F (180˚C) for 45 minutes or till it becomes golden brown. Take it out and turn out and allow to cool. You can bake more than one pan at a time and also cut the bread in to the size you want.

 Fresh Bread Sliced Bread

                       Fresh Bread                                         Sliced Bread

For salty bread increase the salt and reduce the sugar. For spicy bread mix the spice pastes with the dough before kneading. The paste may be made from coriander leaves, garlic, green chilli, mint leaves, ginger etc.

In case you do not find any warm place for the dough to rise, you can put it for 45 minutes in an oven preheated to 125˚F but switched off after 10 minutes.

 Canadian Bun

This can be made in the desired shape according to the moulds we use. It may be like a big banana or a circular one.  

Ingredients 

 

All purpose flour (MaidA)

Egg (Optional) (at room temp)

Soft Butter (at room temp)

Active dry yeast

Caster Sugar

Salt

Icing

 

 

250 gms

1

150 gms

¾ tsp

3 tsps

½ tsp

Qty reqd.

Method

Take 50 gms of pre-sieved flour and dissolve it in warm water along with the yeast and stir well. Set to rise over night. Next morning, add the egg if using. You need not add egg if you do not like. Add the salt, 1 tsp sugar and beat well. Add the remaining flour after sieving to remove lumps, if any, and knead well adding a little water if needed. The dough should be stiff. After kneading for 15 minutes, keep in a warm place to enable it to rise again and doubling. Now knead with 75 gms of butter well. If the butter is frozen let it come to room temperature in advance. The egg also, if used, should be brought to room temperature. Allow to rise for about an hour or two till it becomes soft and light. Pre heat the oven to 360˚F (180˚C). Now divide into equal portions as per the size of the bun required. You can either shape the buns like bananas or boat or hemispherical or square. Arrange the buns on a tray closely and set to rise for another hour. Bake at 350 to 425˚F (around 180 to 218˚C) for 20 minutes in a oven till the buns turn into brown colour.

 Fresh Buns Banana shaped bun

                       Fresh Buns                                      Banana shaped bun

Either you can brush them when they are still got with sugar dissolved in milk to give glaze or you can apply thin sugar syrup. Some people add shredded coconut with sugar and salt before kneading. You can take out the buns without the coating of sugar syrup and allow them to cool. You can cut them into halves and use them for burger or by spreading icing with a knife inside one of the cut portions and press the other portion over it to prepare cream buns.

We have already seen that icing can be prepared in various colours and flavours using different varieties of colours and essences. To prepare icing, you also need butter, icing sugar and white of the egg (which is optional). Mix 2 tsp of sugar, 75 gms butter and a little essence and colour and beat well to make a homogeneous mixture.

KhArA (Hot Spicy) Bun

You can add a little green chilli paste/black pepper cum cumin powders or garam MaSAlA to the dough to make it spicy and khArA (hot). In this type of buns, you can avoid icing but add coriander cum chilli paste or mint leaves (pudinA) paste, Ginger cum Garlic cum Chilli or similar such tasty spicy pastes.

(To Conclude)

Puddings and Cakes IV

Posted in Puddings and Cakes with tags , , , , , , , , , , , , , , , , , , , , , , , on September 15, 2012 by icareufriend

 

(Contd. from previous posting)

 ShAhi Pudding

Ingredients 

 

Fresh creamy milk

Fine sugar

PanIr (cottage cheese)

Fresh milk cream

Custard powder

Cashew nut

PiStA

BAdAm (almond)

Red Cherry

Fresh raisins

Vanilla essence

 

 

250 ml

¼ cup

20 gms

½ cup

½ tsp

10 pcs

10 pcs

5 pcs

10 pcs

1 tbs

¼ tsp

Method

Mix sugar and custard without any lump. Grate panIr and cut the nuts into small pieces and fry them in ghI. Keep aside. Boil milk and reduce it to half the quantity. Pour it over the custard cum sugar mixture stirring simultaneously to avoid lumps. Heat it again till it thickens. Remove from fire. Pour into a mould and mix vanilla essence to it well.

Mix panIr scrapings. Whip the cream and spread it on the top. Garnish with fried nuts, raisins and cherry pieces. Refrigerate for an hour or two and then serve. 

ShAhi Pudding

Fruit pudding

Ingredients

You can prepare Mango, pineapple, banana, orange, straw berry and similar puddings as follows. 

 

Fruit pulp/Mashed fruit/Natural fruit juice

Cut fruits

PanIr

Fresh milk cream

Plain jelly crystals

Fine sugar

Fresh milk cream  

Red cherry

Fresh creamy milk

Custard powder

 

1 cup

1 cup

½ cup

½ cup

1 tbs

½ cup

½ cup

8 pcs

1 cup

1 tsp

 

 Method

Wash the fruit, and take ¾th quantity. Cut and make pulp or mash or extract juices as the case may be. In case you do not get the fruits, you can use their essences. Similarly, peel or scrap the skin of the fruits and cut them into cubes or reasonable size pieces. Mix sugar and custard powder without lump and add to it boiled milk slowly to avoid lumps and stir will. Mix the cut fruits and if you feel you can add the essence of the fruit also a little. Refrigerate. 

In ¼ cup of warm water dissolve the jelly crystals. If necessary slightly heat to dissolve completely. Keep aside. Blend the fruit pulp or mashed fruit or the juice with panIr, ½ cup fresh milk cream and ¾th sugar.

Take a mould and pour this into it. Mix the dissolved jelly crystals well. Refrigerate for an hour or two. Remove and pour the refrigerated fruit custard milk over this. Top it with the remaining cream and garnish with cherry pieces. Serve chilled.

Mango Pudding

 (To Conclude)

 

Puddings and Cakes II

Posted in Puddings and Cakes with tags , , , , , , , , , , , , , , , , , , , , on August 11, 2012 by icareufriend

(Contd. from previous posting)

 Coconut Milk Pudding

Ingredients 

 

Coconut milk

Jaggery

Eggs

Cashew nut

Cinnamon powder

Salt

 

2 cups

125gms

3

25gms

a pinch

a pinch

 

Method

 

                Coconut Milk                              Coconut Milk Pudding

Wash the eggs and break. Keep the white and yolk in separate dishes. Beat the white portion of the egg till it froths. Simultaneously beat the yolk to homogeneous consistency. Now powder the jaggery and mix well little by little with the coconut milk stirring simultaneously without any lump. (Please see the method of extracting coconut milk in the previous posting on PAyaSam and here you should take only the first and second extraction, extracting the second time with less water). Mix both the portions of the egg and beat well again. Mix this with coconut milk cum jaggery slowly stirring constantly. Add the cinnamon powder and salt to this. Spread ghI fried cashew nut pieces over this. Grease the side of the mould with ghI. Close the mould tightly and place it in the pressure cooker so that water level is up to half of the outer portion of the mould. Steam cook and remove after half an hour and check by passing a needle through the pudding. If the pudding does not stick to it then it is okay. If not, again steam cook for another 5 to 10 minutes. Refrigerate for an hour or two before serving.

 Ribbon Pudding

Ingredients 

 

Fresh cream milk

Fine sugar

Custard powder

Fresh apple

Banana

Mango

Straw berry jelly crystals

Pineapple slices

Grapes

Red cherries

Fresh milk cream

 

 

500 ml

100 gms

2 tbs

1

2

1

1 pkt

½ cup

10

8

1 cup

 Method

  Ribbon Pudding

Remove lumps from custard powder and mix sugar with this well. Boil milk and keep aside. Pour the milk slowly in the custard powder sugar mix and stir well to remove limps. Boil this again till the contents thicken. Refrigerate. Prepare jelly from jelly crystals as mentioned on the packet and refrigerate. Cut the fruits after washing, peeling into small pieces. Wherever necessary deseed. Now pour the chilled custard milk to make a layer in a glass vessel. Over this spread a little of the fruits artistically colour wise. Cut the jelly and place a few pieces over this layer. This way use the custard, fruit pieces and jelly pieces to make at least another two to three layers. The whip the cream and pour over this. Finally pour the remaining custard milk and over that garnish with cherry pieces. Refrigerate for an hour or two.

 (To Conclude)