August 3, 2014

Pineapple Pudding Cake

Pineapple Pudding Cake


Fresh pineapple - 2 cups
Butter - 3 Tbsp
Sugar - 1/2 +1/4 cup
Flour - 1/3 cup
Milk - 1 cup
Eggs - 3 cup

powdered sugar for dusting

Preheat oven to 350 degrees.  Lightly grease six 6-oz ramekins.

Chop the pineapple into bite-sized pieces and place in a pan with the butter.   Saute over medium heat for about 5 - 7 minutes or until the fruit begins to caramelize.  Distribute the pineapple equally among the six ramekins.

Whisk all but 2 tablespoons of sugar with the flour and salt.

In another bowl, whisk the milk, coconut, lemon juice, zest and egg yolks until thoroughly combined.  Blend in the melted butter.  Add the flour mixture and whisk until smooth.  The batter will be very thin and may look slightly curdled.

Beat the egg whites with the remaining 2 tablespoons of sugar until stiff glossy peaks form.  Gently fold the egg whites into the coconut lemon mixture one-third at a time.  Pour the batter into the prepared ramekins and place them in a large roasting pan or two smaller roasting pans.  Pour in enough hot water to reach halfway up the sides of the ramekins.

Bake the pudding cakes for about 25 minutes or until they are puffed up but firm to the touch and slightly golden on top.  Carefully remove from oven and transfer ramekins to a wire rack.

Dust with powdered sugar and serve warm or at room temperature

July 26, 2014

Royal Falooda...

Falooda... the name itself brings a lot of memories. I tasted first when my aunt made I kept wondering about the basil seed underneath . I had the best Falooda from Mumbai.I used to try all types falooda available there pista, badami,royal to name a few.
Falooda is Persian brought to India by Mughals. Emperor Akbar was said to be an avid addict to frozen dessert.At that time they bring ice from Himalayas to freeze Ice cream.



  • Falooda sev / Rice  Vermicelli – 1/4 cup
  • Boiled Milk – 1 cup
  • Basil seeds / sabza / takmania seeds – 3 tbsp
  • Roohafsa / Rose syrup - 3 tbsp (cheak the bottom for the recipe)
  • Strawberry jelly – 4 tbsp
  • Vanilla Ice cream  - 2 scoops
  • Chopped nuts – 1 tbsp (optional)
Method
  1. Soak the basil seed in water to minimum of 30 min.
  2. Make the jelly as per the instruction in the packet.refrigerate it
  3. Boil the water  and add rice vermicelli cook for 2-3 min or until cooked.
  4. Stain the rice vermicelli and basil seeds.
  5. Once the jelly is ready cut that into small cubes.
Assembly 
  1.  In a tall glass add the cubed jelly,over that add the vermicilli and basil seed.
  2. Add the 2-3 tbsp of rose syrup. and milk and give it a good stir.
  3.  Now top it with a scoop of vanilla icecream.
  4. Garnish it chopped nut and serve immediately.

Recipe for rose syrup
Sugar - 2 cups
Rose essence- 1-2 drops
Water - 1 cup
Red food colour -3 drops(optional)
Boil water and sugar until becomes bit syrupy.then add rose essence and colour and remove from fire and bottle it once cooled.

July 2, 2014

Lemon Squash/ Lemon Cordial

It is officially summer here but unofficially summer started long ago.The heat is soaring up and feeling exhausted very fast.So I need sugar boost on those days.We got a surplus quantity of lemon from uncles place.So made a batch of lemon squash aka concentrate aka cordial.My makes suash with even weird fruits.I am not that extreme.If you need to keep unrefrigerated and need long self add the preservatives but i am not adding since i intend to keep it in refrigerated and we drink it in the daily basis.This is a  basic recipe for any citrus fruit so can be adapted in the case of other fruits.



Recipe


Water -1 liter
Lemon Juice - 1 liter
Sugar - 2.5 - 3 kg of Sugar
Potassium meta bi-sulphite(KMS) (preservative) - 1/2 tsp {optional}
Citric acid - 1 pinch. {optional}

Method


  1. Heat sugar with water in a heavy bottom pan till it boils.
  2. Turn off the heat and add citric acid. If you find froth on the surface extract and discard it. Thats the impurity in sugar that citric acid helps to collect.
  3. Once the sugar syrup is cool add the lime juice, PMS and mix well.
  4. Store in clean, dry bottle.
  5. Keep it refrigerated if no preservative is added .If the preservatives are added it can be stored in the room temperature.

 

 

 

Serve

Take a serving glass and fill in 1/4 with lemon squash and rest with cold water. Stir well garnish with mint spring and enjoy!!!


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