Pineapple Souffle

Ingredients

Sliced Pineapple tin – 1
Sugar – 1/2 cup
Water – 1 cup
Gelatin - 25 gms
Cream – 1 cup

Method:

Mix gelatin with warm water, to this add sugar and pineapple syrup, mix well and set it in the fridge. When it sets nicely beat the mixture in electric beater. 
Cut pineapple into small pieces, add the above mixture and cream and chill it. 
Decorate with nuts, pineapple chunks and serve.
 

Parippu Payasam – A Rapturous Dessert with Jaggery

This is our traditional dessert and ofcourse a keralite’s blissful dessert. This dish reminds me of my mom because she prepares this yummy payasam on all important occassions and it’s a must in our house whenever we (her children) visit our house. Hmm…now, in her place, i made this payasam for one such important occasions in our home and everyone loved it.

 

Ingredients :

• Green gram dal (Moongh Dal) – 3/4 cup
• Water – 1 1/2 cups
• Jaggery (powered) - 1- 1 1/2 cups
• Cardamoms – 4-5
• A few cashewnuts broken into pieces
• Milk – 1 1/2 cups
• A few raisons
• Small piece coconut, cut into tiny pieces – 1
• Ghee – 1 tbsp

Method :
1.  Boil dal to a light brown colour. Remove, cool : wash.
2.  Add water, set to boil. When Dal has cooked, mash thoroughly.
3.  Add jaggery and continue to cook till jaggery has dissolved.
4.  Add milk, boil further for 2-3 minutes, remove from fire.
5.  heat ghee, fry cashew nut pieces, coconut pieces and raisons, each separately. Add cardamom powder, along with camphor, mix all of it.

Variations :
1.  This payasam can be prepared with coconut milk also. For this, use gratings of half the coconut and if desired 1/2 cup milk as well.
2.  Take out first milk, then second, and third milk.
3.  Add to the dal the third milk (add some water if the quantity is not sufficient), set to boil, when done, mash thoroughly.
4.  Add second milk and jaggery, cook till done.
5.  Add first milk, boil just once and remove from fire.
6.  Add ordinary milk and garnish as before.

Tiramisu – A simple version

Tiramsu is an elegant and famous Italian dessert of sponge cake soaked with coffee and sandwiched with fresh mixture of mascorpone cheese and whipped cream. Traditional tiramisu recipe calls for ladyfingers, that have been soaked in coffee and spirits, and layers with a rich custard but i have used normal sponge cake which has been dipped in thick coffee decotion.

In a tall glass, arrange the sponge cake dipped in strong coffee decotion. For the cream, i used cream cheese whipped with fresh whipping cream and icing sugar. Take equal portion or vary the portions of each and whip it well. Pour the cream over the arranged cakes and again place some sponge cakes, pour the cream again and sprinkle cocoa powder on top. Thats it your yummy exotic italian dessert is ready.

Tender Coconut Souffle

This is an authentic dessert in so called God’s own country where the coconuts are grown in plenty.  This refreshing, healthy and cool dessert gives a great soothing feeling to the stomach. This dessert was made by my SIL(no.1) but the recipe provided here is from another source (http://www.kerala-recipe.com). I shall post the recipe from her later on.

I just took a portion of the souffle from her to capture the picture of it  in my own style to update in my blog ;-) as i really felt that this dish would be liked by all the viewers… Am i right???

Ingredients

•     Tender coconut 1 no
•     Sugar 80 gms
•     Milk 300 ml
•     Gelatine 10 gms
•     Egg – white 2 nos
•     Coconut extract 25 ml
•     Rose essence 2 drops
•     Milk cream 10 ml
•     Corn flour 10 gms

Method

•     Mix cream sugar with half the egg white and corn flour.
•     Add boiled milk gradually.
•     Cook in double boiler until its thick.
•     Add gelatine dissolved in warm water, strain & cool.
•     Add coconut extract, essence, cream, tender coconut and beaten egg whites.
•     Pour into a dish and refrigerate.

A complete chocolate Indulgence…

Oh finally, catched some time to update my blog and sssssssss with the latest entry in Azee’s Kitchen, It’s nothing but a perfect complete choco indulgence…ideal for any celebrations or even perfect for non celebration time The recipe for this real lip smacking chocolate indulgence will follow later as my system is troubling me now…so for the time being, you may enjoy the pics

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Chocolate Mousse – A Lipsmacking Dessert :-)

Try this fabulous dessert for your next iftar or any parties and i am sure your family would be behind you for the second serving

Ingredients

• 3 tbsp cocoa powder
• 2 tbsp cornflour
• 8 tbsp sugar
• 4 cups milk
• 1 1/2 cups cream
• 2 tbsp sweetened whipped cream (chilled)
• 3 tsp gelatine
• 6 cherries (glaced, blanched, canned, fresh, any)

Method

• Put 3 tbsp water in a small saucepan. Sprinkle gelatine over it. Do not stir. Keep aside.
• Mix coco and cornflour in 1/2 cup milk. Boil remaining milk with sugar, for 5 minutes.
• Add cocoa paste gradually, stirring continuously. Cool for 3-4 minutes. Cool a little.
• Warm the soaked gelatine over very low flame, stirring. Do not boil. Mix into the milk and stir. Chill till thick but not set.
• Beat with hand beater till smooth. Gently mix in cream. Pour in individual mousse cups. Set in freezer.
• Once set transfer to fridge compartment. 15 minutes prior to serving, ice a swirl of whipped cream on each with an icing gun. Sprinkle a pinch of cocoa powder. Or top with grated chocolate and  a cherry.

Choco and Jelly Layered Pudding

This pudding forms a pretty and quick dessert for any occasions.  The actual pudding is layered between chocolate cake and Jelly slice. I have set this pudding in individual cute cups but it can be poured in a big tray too. Try it out for your next party and i am sure, you would impress your guests!

Layer 1 – Chocolate Cake

Layer 2 – Pudding

Layer 3 – Jelly

Ingredients

• Chocolate Cake Chunks (As required to fill the base)
• 0.4 cup butter
• 1 tbsp. gelatin
• ½ cup hot water
• 1 can NESTLÉ Sweet Condensed Milk
• 1 tbsp. lemon juice
• 1 packet jelly (preferably red in colour)
• NESTLÉ Cream (for topping – optional)
• Chopped Nuts (for topping – optional)

Method

1. 1st layer Preparation:
2. Break the chocolate cake and press on the base of the dish.
2. 2nd layer Preparation:
3. Dissolve gelatin in ½ cup of hot water. Pour in NESTLÉ Sweetened Condensed Milk and lemon juice
4. Pour this mixture over the cake layer and cool until gelatine is set
5. 3rd layer Preparation:
6. Prepare Jelly as per instructions on the pack and pour over the second layer.
7. Freeze until set
8. Top with NESTLÉ cream, chopped nuts serve.

Strawberry Yogurt Dessert

Ingredients:

• Strawberries – 300 gms, cleaned and sliced
• Gelatine – 1 1/2 tbsp
• Water – 2 1/2 tbsp
• Hung yogurt – 2 cups
• Cream – 250 gms, chilled and whipped
• Powdered sugar – 3/4 cup
• Strawberry essence – few drops
• Red food colour – few drops
• Egg whites – 2, stiffly beaten

Method:
1. Soak the gelatine in water in a small bowl for 5 minutes. Place the bowl in a pan of simmering water to dissolve the gelatine completely. Cool to room temperature.
2. Liquidise the strawberries in a blender, saving a few for the garnish.
3. Mix the yogurt, cream, sugar, strawberry essence and food colour in a bowl. Stir in the gelatine. Add the strawberries from the blender and mix well.
4. Carefully fold the egg whites into the strawberry mixture.
5. Pour the mixture into a serving bowl and refrigerate for about 4 hours or until the strawberry yogurt is set.

Jilebi – A melt in the mouth…

The blogging marathon has successfully come to an end… kudos to Valli and all my fellow bloggers for making this fun and enjoyable.  I started the first post in the marathon in a “sweetish” way and would also like to end it with a sweet. And this time the choice is typical Indian sweet, Jilebi…it’s the favorite melt in the mouth sweet for many and is a must in most of the occasions/functions in India. With practice, you can excel in making perfect jilebis at home n luckily i got it perfect the first time itself

Ingredients:

• Maida – 1 cup
• Baking powder – 1/2 tsp
• Rice flour – 1 1/2 tsp
• Lemon yellow colour – little
• Oil – to deep fry
• Fresh curds – 1/2 cup
• Water – 1/2 cup

For sugar syrup

• Sugar – 1 1/2 cup
• Water – 3/4 cup
• Saffron – little (optional)
• Rose essence – few drops

Method:

• Sieve maida, rice flour and baking powder together 2 to 3 times.
• Add whipped curds, little water and prepare a batter of bajji dough consistency.
• Mix lemon yellow or orange food colour and keep aside for 10 minutes.
• Prepare sugar syrup in another pan till the syrup becomes sticky.
• Mix saffron, rose essence and also little colour to the syrup.
• Heat oil in a flat based kadai.
• When it becomes moderately hot, reduce the flame.
• Take little dough in jangiri cloth (or make a cone shape with small hole in centre using polythene cover). Close it properly and make chain like rings in oil ( clock-wise direction) to form the shape of a jangiri. Turn over gently when it is cooked.
• The dough will submerge in oil while pouring and then come up. Finish the round fast before it floats up on the oil.
• Turn over gently and fry till crisp on both sides in reduced flames. Take care that the colour does not change and at the same time, it should be crisp.
• Take it out from oil, drain excess oil and put in hot sugar syrup. Allow it to soak for one minute turning once in between. Remove from syrup and arrange on a flat plate.

Check out what my buddies are upto in blogging marathon…Srivalli, Priya Suresh, Jay, Monika,

Reva, PJ, Priya Srinivasan , Ayeesha ,Veena , Usha, Soumya and Gayathri.

Cream Caramel Pudding

This is my all time favorite dessert right from my childhood days. I still cherish the way my mom makes this. Really missing those days!!

Very simple to make and yet the most delicious dessert liked by all.

Ingredients:

• Milk – 3 cups
• Sugar – 3/4 cup
• Whole eggs – 3
• Egg yolks – 3
• Vanilla essence – 2 tsps

Method:

• Cook 1/2 sugar over medium heat in a heavy saucepan, stirring constantly until it is melted and turns golden and then very dark brown.
• Immediately pour the hot caramel syrup into a dish and swirl the pan until it coats the bottom.
• Whisk the eggs, egg yolks and the remaining 2/3 cup sugar in a mixing bowl until fluffy.
• Add in the milk and vanilla and whisk thoroughly.
• Pour this mixture into the dish on top of the hardened caramel syrup.  You can either steam for 20 mts or bake for around 30-35 mts. And voila, the yummy pudding is ready.

Check out what my fellow bloggers (who has joined blogging marathon) are cooking….Priya Suresh, Jay, Priya Srinivasan, Monika, PJ, Valli and Reva