Pasi Paruppu Payasam

Ingredients :
Moong Dal  1 cup
Milk  1 cup
Powdered Jaggery  1 cup
Water  2 cups
Cardamom Pods 4
Ghee  2 tsp
Cashews  8

Crush the cardamom seeds coarsely with a mortar and pestle and keep it a side.
Heat the ghee in a pan. Add and fry the cashew nuts. Set a side when the nuts turn golden brown color. In the same pan, add and fry the moong dal until it turns light golden brown. Pressure cook the roasted moong dal with 2 cups of water for 3 whistles. Turn off the flame and wait until the pressure go off.  Add the powdered jaggery to cooked dal and allow the jaggery to melt. Now add the milk, ghee roasted cashews and cardamom powder and cook for another 5 minutes.  Serve as a dessert.

Mango Fruit Custard

Ingredients:
Ripe and Juicy Mangoes - 3
Milk – 500ml
Cardamom Powder – ½ tsp
Honey / Sugar – 5 tbsp
Corn flour: 2 tbsp
Custard Powder – ½ tbsp

For Topping Up:

Apple, Grapes, Mangoes, Peers (chop all the fruits into small pieces) – ½ cup
Wash and peel the skin of mangoes and chop it into small pieces. Add this to a juicer with 2 tbsp of honey / sugar and a little milk and blend it to a thick and smooth puree.

Add 2 tbsp of corn flour, custard powder, the remaining honey / sugar and cardamom powder in 50 ml of milk and stir it well so that no lumps are found.

Heat the remaining milk without adding water and bring it to boil. Once it starts to boil, switch off the flame. Now add the dissolved corn flour and custard powder mix to this milk and blend it well without forming any lumps. Bring this milk to boil again in a simmer flame for 5 to 7 minutes. Keep stirring it. Switch off the flame after 5 to 7 minutes. Let this milk to cool for about 20 minutes.
Add the blended mango puree to this milk and stir it well. Top up the dish with chopped fruits and let it refrigerate for 3 hours. Mix the chopped fruits well and serve it chilled in a bowl.

Sago Jelly

Agar agar is the "vegetarian gelatine". It is sometimes also referred to as "kanten" (the Japanese term). It is derived from a South East Asian seaweed (indeed, its name is Malay for jelly, so in effect we say "jelly jelly" when we say agar agar). This article sets out how to use agar agar.

Understand the differences between agar agar and gelatine. Agar agar has several advantages over the traditional gelatine, namely:

It is derived from a plant source rather than an animal source, meaning that it is suitable for vegetarian and vegan diets, and also for diets with restrictions for moral, ethical, and religious reasons
It has no taste, no odour and no colour
It sets more firmly than gelatine
Agar agar is able to set at room temperature; it also stays in jelly form even as the temperature heats up
Agar agar helps to bring on a sensation of feeling full, which can aid dieting
It is used as a digestive aid by some people, to ease stomach upsets.

Use agar agar for your cooking needs. Here is how to use it:
Dissolve 1 tablespoon of agar agar in 4 tablespoons of hot water; this may need up to 10 minutes
Bring it to the boil
Simmer for one to five minutes for powder and 10 - 15 minutes for flakes
Mix well with warmed ingredients
Put aside to set. As the ingredients cool, the agar agar will set.

Note that the same amount of powdered agar agar can be substituted for powdered gelatine in a recipe. One teaspoon of agar agar powder is one tablespoon of flakes.


Ingredients

70 gm sago
2 tbsp agar agar powder
220 gm caster sugar
½ tsp salt
300 ml thick coconut milk
1000 ml water
a bit of green and red colouring (I used 4 colours)

Cook sago until transparent. Wash and drain dry. Divide into 2 portions and color one portion red and one portion green. (Because I used 4 colors, I divide into 4 portions.)

Boil ingredients and sieve. Divide above into 4 portions. Add each colour sago into each portion. Pour first portion into a mold. When slightly harden, pour second portion in. Let is set a little and followed by third portion. Do this until you finish all four portions.

Chill well before remoulding.

Pavlova

Ingredients:

4 egg whites
250g caster sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornflour
475ml whipping cream, whipped
fresh fruit to decorate

Preparation method:

1. Pre-heat oven to 150 C / Gas mark 2. Line a baking tray with baking parchment. Draw a 23cm (9 in) circle on the parchment.

2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Over beaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornflour.

3. Spoon mixture inside the circle drawn on the parchment. Working from the center, spread mixture towards the outside edge, building edge slightly. This should leave a slight depression in the center.

4. Bake for 1 hour. Cool on a wire rack.

5. Remove the parchment, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream and fresh fruit.

Tip:
To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Over beaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.

Milk Paysam

Milk - 4 cups
Sugar - 1/2 cup
Bread slices - 2 - 3 nos
Vermicelli(Semiya) - 1 cup
Dried raisins(Onakka munthiri) - 1/2 cup
Cashewnuts(chopped) - 1/2 cup
Ghee - 1 cup
Cinnamon(Karugapatta) powder- 2 tsp
Cardamom(Elakka) - 2 nos

Boil the milk on a very low flame.Take the vermicelli and crush into small pieces(about 1 inch pieces)Add it to the milk and leave it to boil slowly.
Tear the bread slices into pieces.
Put the bread pieces in a chopper and grind, until very fine.
This should be fine to avoid lumps.
If the bread is a few days old, it will give better results (more absorbent).
Melt ghee in a small pan.
Add dried raisins and chopped nuts and stir fry on a low flame, until the raisins are plump and the nuts are brown. Keep it aside.
When the vermicelli becomes soft, add the ground bread, a handful at a time and stir constantly.
The more bread you add, the thicker the paysam will be.
Crush the cardamom and cinnamon together and put in the milk mixture.
Add sugar and pour in the fried raisins and nuts along with the ghee.
Keep mixing as the ghee will take some time to blend in.
Add more sugar / bread or cardamom according to your requirements.

Chocolate Eclairs

It's my favourite dish. Actually, this eclair recipe would make a delicious for use with any chocolate cookie recipe. and elegant enough to serve on any occasion.



Ingredients
Pastry:***
1 cup water
1/2 cup butter, cut into tbsp size pieces
1 cup flour
1/2 teaspoon salt
4 large eggs

***Glaze:***
2 cups powdered sugar, sifted
2 tablespoons melted butter
2 tablespoons melted unsweetened chocolate
1 teaspoon vanilla extract
3 tablespoons half-and-half or milk (more as needed)

Pastry:
combine the water and butter. Bring to a boil over medium heat. Butter should be completely melted. Stir in the flour and salt and cook, stirring until the mixture leaves the side of the pan into a smooth ball. Remove from the heat. Allow to cool , then put into food processor. Add the eggs and process until the mixture is smooth and glossy. Spoon the pastry into a large pastry bag fitted with star tip. Pipe ovals onto a greased baking sheet,

Place in a preheated 400°F oven and bake for 35 to 40 minutes. Remove from oven. Cool, cut in half lengthwise and fill with either prepared stiffly beaten, sweetened heavy cream.

Chocolate Glaze:
Stir together the sugar, melted butter, chocolate and vanilla. Add 3 Tbsp. milk.if needed to make a mixture that is easy to spread.

Top éclairs with the chocolate glaze and chill until ready to serve.

Mango Pie

ingredients

Mango Pulp - 1 Can
Cream Cheese - 1pkg
Cream - 500ml
Graham cracker Pie Crusts - 2crusts
Sugar - 1 Cup
Vanilla - 1/2tsp
Gelatine - 1Pkt

Bring cream to a boil.Mix gelatine in warm water, dissolve completely.
Blend Cream and gelatine together.Add cream cheese and blend.Add sugar and blend.
Add mango pulp bit by bit and blend.Add vanilla and blend altogether.
Pour the mango pie mixture into the crusts and refrigerate overnight.
For crispier outside crust bake the crusts and cool before pouring the filling.

Watalappan

ingredients

500g jagarry
6 eggs
1 cup sugar
1 1/2 cup coconut milk
1 tea spoon vanilla
Kaju nuts
2 chopped cardamom

first grate the jugarry and put it to the bowl. take coconut milk and mix with jagarry with a beater. beat eggs separately. put eggs in to the jagarry mixer as well as sugar. beat it around 5 mins. and put nuts , cardamom, vanilla in to the mixer.. now you have to beat it 3 Min's.
now put the mixer in to the microwave,for 15 Min's.(if u not have a microwave steam it Arrond 17 Min's)
put it in to the fridge. and after 15 Min's serve it.

Semolina Pudding

ingredients

1 cup water
1 1/2 cups milk
1 1/2 cups white sugar
1 cinnamon stick
1/2 cup butter
1 cup semolina flour

In a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. Bring to a boil and remove from heat. Remove cinnamon stick.
In another saucepan, melt butter over medium heat. Allow it to bubble, but not to brown. Reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth. Allow it to brown slightly, then stir in the milk mixture, a little at a time. Continue to stir until mixture has progressed from creamy to thick.
Place halva in a gelatin mold or glass dish. Serve hot or cold.

Mango Mousse

ingredients
1/2 cup lime juice
Pinch of salt
4 lb Ripe mangoes
1/2 cup granulated sugar
1 ttsp unflavored gelatin
2 egg whites
1/2 cup heavy cream

Peel the mangoes, sliced the flesh off the seeds, and blend in an electric blender with the lime juice, being careful not to over -blend. There will be 5 cup of puree.
Stir in the sugar. Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree. Beat the egg whites with the salt until they stand in peaks.
Whip the cram until it is stiff.Fold the cream into the egg whites, then fold this mixture gently into the mango puree.
Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set.

Fruit Delight Pudding

ingredients
1 cup Red Jelly
1 cup Green Jelly
1 Tin Mix Fruit
1 small Cake
3 cup Fresh Cream
1 cup Milk
1 tsp Custard Powder
4 tsp Sugar
1 Orange
1 Apple
1 cup Grapes
1 slice Pineapple

Mix the custard powder in a little milk. Boil the rest of the milk.
When it comes to a boil , while continuously string add the dissolved custard powder to the milk. While string add the sugar. When the mixture thickens put off the flame. Beat the cream till frothy. Cut the fruits in small pieces. Cut small pieces of the cake. Prepare both the jellies as instructed on the packet.
Now in bowl mix the pieces of the cake, mix fruits, custard, cut tin fruits, half jelly and half cream. Let this mixture set in the refrigerator.
When fully set take it out and decorate with the rest of the jelly and cream.

Jaggery Pudding

Ingredients
10 Eggs
2 ½ Cups thick Coconut milk
1 lb Jaggery
Pinch of Cinnamon, Nutmeg & Salt
½ tsp Cardamom

METHOD:

Beat the eggs well. Grate the jaggery and mix with the egg batter. Add all the other ingredients and mix well.Pour the mix into a greased bowl.
Cover with oil paper & steam for 1 1/4 hrs.Let it cool in the container before serving.Sprinkle some chopped cashews for added taste and decoration.

Lemon Coconut Bars

Ingredients:
1 1/2 cup all-purpose flour
1/3 cup confectioners' sugar
1 tablespoon finely grated lemon peel, divided
3/4 cup butter, room temperature
2 1/2 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1 cup chopped walnuts or pecans

In a mixing bowl, combine flour, confectioners' sugar, and 1 teaspoon of the lemon peel. Cut in butter with a pastry blender, until mixture resembles coarse meal. Press mixture into an uncreased 13x9x2-inch pan to make a crust. Bake at 350° for 15 minutes.
Sprinkle coconut over the baked layer; set aside. Combined condensed milk and remaining lemon rind. Drizzle evenly over the coconut. Sprinkle walnuts or pecans over the top, pressing down lightly. Bake at 350° for 20 minutes. Cool on a rack and cut into squares to serve. Makes about 3 dozen.