Blue Berry Bread Pudding

Blue Berry Bread Pudding
12 pieces of Bread
6 Egg Whites
2 cups Milk
5 tbsp or more Sugar as per the taste
1 tsp Vanilla Essence
Few dried Blue Berries
Blue Berry Syrup
Method
Cut the breads in to pieces. Take a blender, add bread pieces, egg whites, sugar, milk and vanilla essence. Blend all the ingredients together. Take a baking tray. Grease the tray with butter. Add few blue berries in the batter.  Pour in the batter. Pour blue berry syrup on top and create some design. Sprinkle some blue berries on top. Bake at 160 degrees for 50 minutes in a pre heated oven.

Strawberry Frozen Yogurt Serverd in home made cones....

Healthy Strawberry Frozen Yogurt Serverd in home made cones....

Ingredients:
4 cups fresh strawberries frozen in the freezer
3 tbsp honey
1/2 cup plain hung curd
1 tbsp fresh lemon juice
Method
Add the frozen strawberries,honey, hung curd and lemon juice in the food processor.Process until creamy.
Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer.

Home made cones
Ingredients
6 bread pieces
1 tbsp milk powder
1/2 tsp vanilla essence
1 tsp icing sugar
Oil for frying or Bake
Method
Soak the breads in water. Squeeze out the water and add all the above ingredients except oil and knead it like a dough. Take cone shape moulds. Apply oil on the hand and mould. Take one portion of the dough and start spreading the dough on the mould giving it a cone shape, gently press the dough uniformly. Heat the oil and fry the cones and when half fried remove the mould and fry it till golden brown.

Home made Vanilla Fruit Custard......

Home made Vanilla Fruit Custard......
Ingredients
1 Apple cubed
1 orange chopped
2 Bananas chopped
4 Strawberry chopped
Handful of dried Blue berry
2 tbsp Blue berry syrup
1/2 liter Full Cream Milk
1/4 cup extra Milk
2 tbsp cornflour
6 tbsp Sugar
2 tbsp Milk maid
1 tsp Vanilla essence or powder
Method
Take a pot. Boil the Milk. Add sugar and milk maid to the milk boiling.  Take 1/4 cup milk and mix cornflour and add to the boiling milk. Stir the milk continuously so that the lumps don't form. Add Vanilla essence or powder and keep on cooking and stirring the Milk till the milk thickens up. Cool the custard a bit and strain it. Add to the cut fruits. Keep it in the fridge and chill it. Add the Blue berry syrup while serving...

Chocolate and Coconut Mousse

Chocolate and coconut mousse.....
Extremely simple recipe....
Ingredients
400 grams Dark chocolate
200 grams White chocolate
1 tetra pack Coconut milk
1 tetra pack Amul cream
1 1/2 tsp vegetarian gelatine
2 tsp desiccated coconut
1/2 tsp coconut essence
2 tbsp chocolate shavings
Method
Take 3/4 tetra pack of each coconut milk and Amul cream and mix both and keep it to boil, but before boiling take 2 tbsp of the coconut and Amul mix in a small bowl and add gelatine, mix it and keep aside. Now add the Dark chocolate and mix it till the chocolate dissolves, add 1 1/2 tbsp gelatine and mix it. Take of the gas and put it in a container and cool it for 6 hours. Now take 100 grams white chocolate, add the remaining Amul cream and coconut milk. Boil it till the chocolate melts. Add desiccated coconut, coconut essence and 1/2 tbsp gelatine and mix it, keep it aside to set in the fridge for 6 hours. Now take shot glasses. Take 2 piping bags and 2 star nozzles. Take take some chocolate mousse and put it in the piping bag. Swirl the chocolate mousse in the glasses till 3/4 of the glass. Now add the white chocolate mousse in the other piping bag and swirl the white chocolate mousse on the top. Add chocolate shavings and either serve it immediately or chill it for some time more and then serve it chilled.

Mango and Chocolate Mousse shots...

Simple yet delicious... Mango and Chocolate Mousse shots...

Mango and Chocolate Mousse
Ingredients
400 grams dark chocolate
2 cups mango chopped
1 tetra 200 ml pack Amul cream
2 Tbsp veg gelatine powder
1 tsp lime juice
1/2 cup sugar or more according to the sweetness required.
1/2 cup water at room temperature
Cherries for Garnishing
10 to 12 transparent shot glasses to set the mousse.

Method
Chocolate Mousse
Take Amul cream and heat it up. Add chocolate to the cream. Stir it till the chocolate has melted. Sprinkle the 1 tbsp gelatine over 1/4 cup water and let it soak. Add the soaked gelatine into the melted chocolate. Mix it.

Mango Mousse
Put the mango plup and sugar in a blender and make mango pulp. Put mango pulp in a pan. Heat the mango pulp. 
Stir the mango pulp till it boils. Sprinkle the 1 tbsp gelatine over 1/4 cup water and let it soak.When the mango pulp is hot. Add the soaked gelatine and continue stirring till it reaches a coating consistency.
Remove from heat and mix in the lemon juice.

Assembeling
Take the shot glasses. Pour Chocolate mousse once and alternately pour Mango mousse into the individual glasses and repeat it till the glasses are filled up. Add a cherry on the top for garnishing it. Keep it in the fridge and leave it to cool for 4 to 5 hours.

Jackfruit Soufflé

Jackfruit Soufflé
Ingredients
2 tbsp sugar
1/4 cup jackfruit preserve
2 egg yolks at room temperature
1/2 tbsp flour
4 egg whites
Butter for greasing
Pinch of salt
Powder sugar for sprinkling
Method
Apply butter to the ramekin moulds, grease it and keep it aside. Take sugar and add 2 tbsp water, melt the sugar.  Add  the jackfruit preserve to the sugar and mix it well. Stir in the yolks. Add the flour and mix it. Beat egg whites with a pinch of salt in a large bowl till the egg white holds in the bowl. Now fold in the egg whites in the jackfruit mixture. Fill in the ramekin moulds.Bake in the oven until puffed and crusted on top forms at 200 degrees for 20 minutes in a preheated oven. Sprinkle powder sugar on top.

Jack fruit Preserve

Jack fruit Preserve

Ingredients

5 cups Ripe jackfruit blended in a blender 

1 1/2 cups Jaggery

2 tablespoon  Ghee

1 cup  Water

Method

Pressure cook the jackfruit till soft by adding 1/2 cup of water. Then grind it to a smooth paste in the blender. Take jaggery in another pan and melt it by adding 1/2 cup water.

Heat the jackfruit pulp and jaggery in a thick bottom pan. Allow the mixture to cook on low flame till the liquid  reduces.Stir continuously on a low heat to prevent it from sticking. Keep adding 1 tsp of ghee in between to avoid sticking.Continue the process,until it gets a dark brown colour and it dries up. It takes around 2  or more hours. Allow it to cool, keep it in a dry airtight container. Keep it in the fridge and use it for making desserts...

Jackfruit Coconut Cake with Coconut and Roasted Almond Icecream...

Jackfruit Coconut Cake with Coconut and Roasted Almond Icecream...

Jackfruit Coconut Cake

Ingredients

1 cup Refined Flour

1/2 cup Fine Samolina

1/4 cup Desiccated Coconut

1 tsp Baking Soda

1 tsp Baking Powder

1/4 cup Grated Jaggary

1/4 cup Ghee

1/4 Cup Jackfruit preserve

1 tetra pack Coconut Milk

2 tbsp or more Soda

Method

Take a bowl and add all the dry ingredients together and keep it aside. Take another bowl add jaggary, ghee and Jackfruit preserve. Beat it till the ingredients blends well together. Add coconut milk. Beat it well. Add the dry ingredients and beat it again. Add soda and beat if required add soda little at a time till you get thick dripping consistency. Grease the baking tray. Add the batter in the tray. Bake at 180 degrees for 40 to 45 minutes in a pre heated oven... Cool the cake completely.

Coconut and Roasted Almond Ice - cream

Ingredients

2 Tetra pack Amul cream chilled

2 Tetra pack Coconut milk chilled

1/4 Cup Sugar

2 tbsp Chopped Roasted Almonds

Whip cream for garnishing

Method

Add all the ingredients in a blender and blend it well. Keep the liquid in the freezer for 3 to 4 hour or till set. Take the Icecream again and blend it. Keep it in the freezer till set. Now take the cake. Cut it into half. Take the same baking tray in which you have baked the cake. Add some icecream in the tray. Add a layer of cake on the icecream. Add more Icecream and spread it on the cake slice. Now add the remaining slice of the cake. Add one more layer of Icecream. Cover the tray with a foil. Let it set. Serve the cake Icecream with chopped roasted almonds and whip cream....

Jack fruit Preserve

Ingredients

5 cups Ripe jackfruit blended in a blender 

1 1/2 cups Jaggery

2 tablespoon  Ghee

1 cup  Water

Method

Pressure cook the jackfruit till soft by adding 1/2 cup of water. Then grind it to a smooth paste in the blender. Take jaggery in another pan and melt it by adding 1/2 cup water.

Heat the jackfruit pulp and jaggery in a thick bottom pan. Allow the mixture to cook on low flame till the liquid  reduces.Stir continuously on a low heat to prevent it from sticking. Keep adding 1 tsp of ghee in between to avoid sticking.Continue the process,until it gets a dark brown colour and it dries up. It takes around 2  or more hours. Allow it to cool, keep it in a dry airtight container. Keep it in the fridge and use it for making desserts...

Pineapple Cake Pastry

Pineapple cake with fresh cream and white chocolate..

 Pineapple cake Pastry 

 Ingredients For the cake:

 2 cups flour 

2 tsp baking powder

 1/2 tsp Soda bicarbonate 

1/2 cup butter 

1 1/2 cups castor sugar

 3/4 cup curd 

1/2 cup milk 

1 tsp pineapple essence 

2x9 inch round

 For filling and coating the cake 

Ingredients 

 1 cup canned pineapples chopped finely 

 1/2 cup canned pineapple juice

 OR 

 1 cup fresh finely chopped pineapples soaked in 1 cup sugar syrup for a day 

3 cups Riches or any brand whipping cream

 1/2 cup or more icing sugar

 1 tsp Pineapple essence Cherries and white chocolate shavings for garnish

 Method 

For the cake: Take butter and sugar and beat it well with a hand blender. Add pineapple essence and beat it once more. Mix the flour, soda bicarb and baking powder. Mix the curd and milk to make butter milk. Now add 1/2 of the flour and 1/2 of the butter milk and beat the batter in one direction... Add the remaining flour and little butter milk at a time and beat the batter. The batter should be thick and glossy. Grease the tin. Put the batter into the prepared tins. Bake in a pre heated oven for about 20 minutes at 180 degree Celsius. Cool the cake completely on a cooling rack before levelling and slicing in 3 layers. 

 For filling and coating... Whip the chilled cream with icing sugar and pineapple essence till it holds its shape. Place the lowest side of the cake on the plate upside down and sprinkle some pineapple juice, spread the cream and add few chopped pineapples on top. Repeat the same process till the top and the last layer of the cake is added. Sprinkle some juice on top layer. Add the cream and cover the cake neatly with the cream. Chill the cake in the fridge for 15 to 20 minutes before slicing into desired sized triangles. Garnish with cherries and white chocolate shavings. Chill the cake and serve.