ashu's Blog

Archive for June 2010


540 ml pineapple tin,
1 egg,
1 1/2 cup milk,
2 tbsp custard pwd
sugar as u desired,
full cream 10 oz,
5 almonds,
5 pictachio

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Grind pineapple in semi paste with the same water and cooked for 10 min on a low flame.
In a bowl beat egg, milk,custard powder and sugar for 1 to 2 min.
Pour this in pineapple and stir till it becomes thick.
Take it off the flame and let it cool then put the whip cream on it and decorate it with almonds and pictachio flakes.
Refrigerate it before serving.Enjoy!!!!

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Ras Malai

Posted on: June 28, 2010

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3-2 oz ricotta cheese(or an equivalent amountt of freshly made Paneer)
10 oz powdered Confectioner’s sugar
2 small packets Half and Half
1 tsp powdered cardamom
1/2 tsp rose water
2 tsp slivered almonds
2 tsp chopped pistachios
6 cups water
3 cups sugar

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If you are using the Ricotta cheese,
mix together the confectioner’s sugar and cheese.
Spread on a baking dish and bake in a moderate oven for about 1 1/2 hrs till the cheese turns light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and shape it into flat balls.
Bring the water and sugar to a boil to yield sugar syrup.The syrup should not be too thick.
Insert the balls one by one in the syrup and warm them up. They should become spongy.
In the meantime, boil the half and half with the rose water.
Set aside.
Add the cardamom and nuts to the half and half.
Mix well.
Add the cooked balls to the half and half.
Let it stay immersed for about 1 hr.
You can either chill it or serve it at room temperature


1 round 8″ pound cake
1 JELLO packet of your choice of flavor
1 cup orange juice or your favorite fruit juice/cocktail
4 tbsp custard powder
8 cups of milk
4 tbsp sugar
1 cup of whipped cream (I use Cool Whip)
1 tsp vanilla essence
2 tsp powdered sugar
1 tablespoon chopped nuts(almonds, walnuts, etc)

2 cups of chopped fresh or tinned fruit (apple, banana,
papaya, orange, watermelon, strawberry, peaches, etc.)
6-8 candied cherries for decorating

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Take a deep glass dish.
Put the pound cake in the dish and gently pour the fruit juice over it till the cakeis completely soaked.
Let it sit for about 30 minutes in the fridge.
Prepare the JELLO as per the directions on the packet.
Spoon the jello over the cake before it sets (i.e as soon as you add the cold water to it)
Leave this in the fridge to set for about one hour.
The jello will not be completely done yet.
Meanwhile prepare custard by boiling the milk, adding the custard powder dissolved in a little milk and then adding sugar.Stir continously.
The custard is ready when the whole mixture thickens.
Take it off the heat and let it cool to room temperature.
Divide the custard into 2 equal parts.
To one part add all the fresh vegetables and mix well.
Take the glass dish from the fridge and first spoon over the plain custard layer over it.
Then spread the fruit custard over it.
Sprinkle the chopped nuts.
Whip together the powdered sugar, whipped cream and the essence.
Spoon this over the custard and nuts.
Decorate with candied cherries.
Chill for about 45 hours.
The jello will now be completely set.
Cut into slices and serve as dessert.


FOR GULAB JAMAN

3 c Milk Dry
1 c Flour
2 T Baking Powder
1 t Cardamom powder
6 oz Butter
1 c Cream ( & )
6 oz Pistachio
2 c Coconut (shredded)
2 qt Vegetable oil

FOR SUGAR SYRUP

6 c Sugar granulated
c Brown sugar
1 T Rose water
2 qt Water

Gather ingredients.
Start making sugar syrup (need a heavy sauce pan or other nonstick utensil)put all ingredients except rose water together and put on low heat.
Add rose water just before frying gulab jamans Melt butter, warm cream and combine both.
Sift powder milk, flour, cardamom powder and baking soda.
Using the butter and cream mixture, knead a soft smooth dough.
Break out little pieces about size of quarter & roll in to little balls.
Heat the oil in a saucepan. Keep the heat at medium.
Put rose water in sugar syrup.
Drop few dough balls at a time in the heated oil. (They should expand in size) Fry until evenly dark golden brown (not burnt).
Remove and immediately drop in warm syrup. Let all these cooked dough balls (gulab jamans) soak until all dough balls are done.
Take out all gulab jamans from sugar syrup and roll in shredded coconut.
Plate with syrup and garnish with pistachio.

PASTA SALAD

Noodles

Posted on: June 21, 2010

NOODLES

CRISPY TOASTS 4 TEA


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