Tapioca Custard / Pudding

Tapioca Custard / Pudding..... 5-7 servings:

Ingredients:
100 gm of tapioca, rinsed in cold water, once
1.5 lt. of milk
1 cup heavy cream
2-3 bay leaves
1/2 tea spoon of vanilla essence
1.5 cups of white sugar
1 pinch of cardamom powder
* salt
1/2 cup of water
1 pinch of saffron

Method:
In a cooking pot, add the water and the tapioca. Mix it gently. Start cooking it on a low heat. Slowly add the milk. Mix it well. Then add the bay leaves and the sugar. Continue cooking it on a low heat and stir it often. Add the heavy cream, saffron & mix it. Continue cooking it till the tapioca is well cooked. By now you should see it has a thick & gooey texture. Take it off the fire. Add the cream and the cardamon and season with salt. Mix it well. Take off all the bay leaves. Leave it outside for 20-30 minutes and then put it in the fridge and serve chilled. You can also serve it on room temperature.

Saffron Rice Pudding

Saffron Rice Pudding.....10 servings:

Ingredients:
1 lt milk
1 lt heavy cream
1 tea spoon of saffron <Good quality>
1 pinch of salt
1/2 cup of raisin <Soaked in cold water for 5 minutes>
1 cup of cashews
1/2 cup of <Dry> Apricots, slices
2 tea spoons of butter <Un-Salted>
2 cups of  white sugar
4 tea spoons of brown sugar
1/4th tea spoons of rose water <Good quality>
1 tea spoon of cinnamon powder
2-3 bay leaves
1/2 cup of Basmati rice <Rinsed with cold water, once>

Methods:
In a pot add the 2 kinds of sugar, bay leaves, rice, salt, milk & cream. Mix it gently with a wooden spoon. Start cooking it on a low heat. Keep stirring & continue cooking for about 15 minutes. Now, bring up the temperature to medium. Keep stirring often to avoid any stickiness at the bottom of the pot. Add the saffron, raisin, cashews, apricots. Stir it gently. At this point the rice should be cooked 100% if not then continue cooking and stirring till they are cooked and very soft. Take off all the nay leaves. Turn it off and add the rose water, butter and the cinnamon to it. Stir it gently. Allow it to cool first at room temperature. Serve fresh!

It's a very old fashioned and easy to make dessert, but very tasty !

Coconut-Mango-Tapioca Pudding

Coconut-Mango-Tapioca Pudding.......5 serving:

Ingredients:
200 gm tapioca
600 ml water
100 ml coconut milk
50 gm shredded coconut
150 gm sugar
1 cup mango puree
1-2 bay leaves
1/4 tea spoon cardamon <ground>
* salt

Method:
In a pot start cooking the tapioca with water and bay leaves. When it's all cooked, add the rest of the ingredients. Season with salt. Chill it in the fridge. Serve chilled!

Festive Fruit cake

Festive Fruit cake ... 5-6 Servings:

Ingredients:

1/3 cup dried cherries

1/3 cup dried mango

1/3 cup dried cranberries

1/3 cup chopped candied citron

1/3 cup pecan-chunks 

½ cup all purpose flour

1/3 tea spoon baking soda

1 pinch baking powder 

1 pinch salt

1/3 tea spoon cinnamon powder 

1/3 cup molasses

1/2 cup raw brown sugar 

1/3 cup dark rum

½ cup butter <Melted>

2 tea spoon cream

1 egg

Garnish: 1/2 cup icing sugar! 

 Method:

First, preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan 

or loaf pan and line it with parchment paper. Then, in a large bowl, cream 
together butter, molasses and brown sugar until fluffy. Beat in egg. Whisk 
together THE YELLOW COLOUR CODED INGREDIENTS... 

 flour, baking soda, baking powder, salt, and cinnamon. Now, Stir in soaked

 fruit and chopped nuts. Scrape batter into prepared pan. Bake in preheated oven 

for 40 to 45 minutes. Cool in the pan for 10 minutes.Now, sprinkle the icing sugar 

on the top. Serve chilled slices to your guests! 

Pineapple Green tea Fresca!

Pineapple Green tea Fresca..... 5-7 servings:

Ingredients:
1.5 lt pineapple juice (un sweetened)
500 lt green tea, chilled
1/2 tea spoon cinnamon powder
2 tea spoons brown sugar
1/4 cup lemon juice, freshly squeezed

5-7 mint leaves, (garnish)
1 cup blue berries, (garnish)



Method:
In a blender, put all the blue colour coded ingredients. Blend them well. Serve chilled with fresh mint leaves and few blue berries as a garnish! Very refreshing and enjoyable.

Mango Raspberry Panna Cotta

Mango Raspberry Panna Cotta....10 serving:


Ingredients:
10 ramekin <Small glazed ceramic or glass bowl>
400 ml 2 % milk
200 ml heavy cream
300 gm mango puree
100 gm raspberry puree <Seedless>
3-4 tea spoons gelatin <Mixed with 1/2 cup cold water>
2 tea spoons lemon zest
300 gm brown sugar
1 tea spoon vanilla essence
* salt <1 Pinch>

Method:
In a bowl, mix the mango puree, raspberry puree, vanilla, salt, lemon zest, gelatin. In a cooking pot warm up the milk, cream and brown sugar. bring it to boiling point. Turn the fire off. Wait for 5 minutes. Now add the fruit mixture & salt. Now, equally distribute the mixture in the ramekin. Cover with plastic wrap/saran. Keep it in the fridge for at least 6-7 hours. Serve chilled. Very yummy and refreshing.

Chocolate Chip Cookie

Chocolate Chip Cookie.....20 servings:


Ingredients:
1 cup butter (Soften)
1 cup brown sugar
1 cup white sugar
2 eggs
2 tea spoons vanilla essence
3 cups flour
1 tea spoon baking powder
1 tea spoon baking soda
1.5 cups oats
2 cups chocolate chips
1 cup pecan, chopped
* salt

Method:
In a big bowl bowl mix all the ingredients. Give them a frozen cookie dough shape. Leave them in the freezer for 3-4 hours. Bake them in the oven @ 350 degrees F for about 10-12 minutes.

Enjoy!

Hot summer refreshing drinks

Summer refreshing drink....10 servings:

Ingredients
1 lt. cold water
1 cup lemon juice, freshly squeezed
1 cup orange juice, freshly squeezed
1 cup fresh/can apple cider
1/2 tea spoon cinnamon powder
1/2 cup wild or un processed honey
1/4 tea spoon salt
1 cup mango juice, un sweetened
1/2 cup water melon juice, freshly squeezed

Garnish: 
(Optional)
1/2 cup raspberries
1/2 cup blue berries
10 mint leaves

Method:
In a big bowl/bucket mix all the ingredients with a wire whisk. If needed add some ice cubes. Serve chilled and garnish with the raspberries, blue berries and the Mint! Very easy to make a great choice of hot summer drink.

Healthy Summer Smoothie

Healthy Summer  Smoothie......10 servings:

Ingredients:
1/2 cup aloe vera
2 cups natural/plain yogurt
1/2 cup wild honey
1 cup blue berries
1 cup rasp berries
1/4 cup chia seeds
1 cup coconut milk
1 cup almond milk
2 tea spoons fresh lemon or lime juice
1/2 cup coriander/cilantro leaves
1/2 cup ripped mango chunks
1/2 avocado (Optional)
1/2 banana

Method:
In a blender pulse them first and blend it well  till yo get a nice and colourful smoothie consistency! It's very refreshing and easy to make healthy summer smoothie

Green Mango Murabba - Dessert

Green Mango Murabba - Dessert (10 Servings)

Ingredients:

5 peeled green <Sour> mangoes, 1 inch cut into cubes
(Dipped in salted water)
3-4 bay leaves
500 gm. of sugar
1/2 tea spoon of red whole mustard
1-2 cinnamon sticks or, 1/2 tea spoon of cinnamon (Ground)
2 tea spoons of fresh ginger, chopped
3-4 cloves, whole or 1/4th tea spoon of cloves (Ground)
1/4 cup of rhubarbs, small cubes
1 lt. of water
1/2 tea spoon of butter

Method:

Saute the bay leaves, ginger, mustard with the butter over a very low heat for about 2-3 minutes. Now, add the rest of the ingredients into it, cover it up and continues cooking for at least 30 minutes on a low-medium heat. Leave them on the counter at a room temperature, but do not forget to stir then on a regular basis for the next 30 minutes. Keep them in a jar and serve it either warm or cold. Very delicious and yummy!

Cheers!

Maple Haven Tapioca

Maple Haven Tapioca <10 PORTIONS>

Ingredients:
10 cups of tapioca, cooked, soft, chilled
5 cups of coconut milk
500 ml. of maple syrup
5 cups of fresh mango, ripened, cubed

Method:
Take 10 serving dessert bowls. Split the tapioca equally. Split the mangoes the same way. Pour the coconut milk and the maple syrup on top the same way. Serve chilled. Very refreshing and healthy. Great flavour!

Cheese-Crepe Roll

Cheese-Crepe Roll: (5 Portions)


Ingredients:

For Crepes:
1 cup of flour (All Purpose)
1.5 cup of 3.25 % Milk
1/4 tea spoon of baking powder
1 egg yolk
1/4 cup of Butter (Melted)
* Pinch of salt & Ground Cinnamon
* Oil

For Stuffing (With Cheese)
1 cup of Sugar
1 Lt. of
1-2 Bay leaves
1 tea spoon of flour

Method:
In a sauce pot, start cooking the milk (1lt.) on a low heat. Add the bay leaves. Keep stirring every 2 min. Till you see it starts to get thick. Add the sugar. Continue cooking till you see it starts to get a nice light golden colour. Add the flour. Take off the bay leaves.  Continue cooking till it becomes very sticky and semi solid. let it cool down for 2-3 min.

In a bowl, mix the ingredients with a whisk and make sure there is no lumps left. The consistency should be like honey. So, if it is little bit thick then add little bit of cold water and if it is a little thin then add some flour and have your consistency. You need a non stick pan for making the crepes. Add some oil on the hot pan and pour about 1.5 - 2 OZ. of the batter on it and roll it around the pan and let it cook for 5-7 seconds. Put some of the freshly made cheese in the middle and roll it over like an egg omelets. Sprinkle some icing sugar on top and serve with either honey or maple syrup! Very yummy and lots of flavor!

Wild Honey-Baked Apple

Wild Honey-Baked Apple            10 portions:

Ingredients:
2 kg of granny smith apples, peeled, cored, wedges
(Soaked in 1 Lt of cold water, mixed with 1 tea spoon of lemon/lime juice
{To avoid dis-colouration})
4 tea spoons of cinnamon powder
1.5 cups of sultana raisin (Soaked in warm water for 15 min), rinsed
2 tea spoons of lemon zest
2 tea spoons of orange zest
1.5 cups of (Wild) Honey
1/2 cup of butter, melted
2 tea spoons of grand marnier

10 Portions of Ice cream

Method:
First, take a greased baking tray. Put all the apples on it. Sprinkle all of the melted butter on the apples. Now, bake them in the convection oven for 15 min. @ 325 Degrees F. Now, with a rubber spatula (Gently) stir them & turn around the baking tray so that the front of the tray goes at the back and vice versa, to get a nice golden/even cooked apples! Take them out. Now, let it sit outside in the room temperature for 20-25 min. to chill it. Now, in a big mixing bowl take the apples and all other ingredients. Using the rubber spatula (Gently) stir everything. Serve it warm or, cold as a dessert, with the side portion of ice cream. Very easy to make and it's a simple but excellent dessert!

Low Fat Oatmeal Pancakes:

Low Fat Oatmeal Pancakes       10 Pieces:

Ingredients:

1.5 cups of (375 gm) all Purpose Flour
1/3 cup of (75 gm) Split Oats
1 tsp of (5 gm) salt
1 tbsp of (15 gm) aspartame/equal

1 tbsp of  (15 gm) baking powder
1 ¼ cups of (300 ml) Carnation 2% Evaporated Milk
1 egg well beaten

3 tbsp of (45 ml) melted butter (Un-salted & Organic)
1/3 cup of (75 gm) Natural Creamy Peanut Butter (Organic Low Fat)
1/3 cup of (75 gm) {Fresh} mixed berries

200 ml of no sugar syrup

Olive Oil for frying

 

Method:

           First, combine the first 5 ingredients in a bowl. Mix in evaporated milk, egg and butter. Swirl peanut butter into the batter. On a medium heat, add some oil in the frying pan. Drop ¼ cup of (50 ml) of batter into melted butter, cook on both sides until lightly browned and fluffy. Continue the same way for the rest of the batter. Top with mixed berries, pour some no sugar syrup on top and serve immediately.

Maple icing for cakes

Maple icing for cakes        (For 1 large cake):
Ingredients:
4 cups confectioners' sugar 
1 cup shortening or, margarine 
2 tablespoons water
1/2 teaspoon clear imitation vanilla extract
3 tablespoon of maple syrup

Method:
In a large bowl, combine all the ingredients. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done! Now, using a rubber spatula decorate your favourite cake!

Low Fat Recipes # 1, 2, .....

Low Fat Recipes # 1.  (Carrot-Raisin Salad)      10 Portions:

Ingredients:
500 gm of plain/natural yogurt
5 cups of carrots, peeled, shredded, rinsed
1/4th cup of (Fresh) parsley leaves, chopped
1 cup of raisins, soaked, rinsed
2 tea spoons of (Fresh) lemon juice
1/2 cup of pineapple juice (No-sugar added)
2 tea spoons of honey
1/2 tea spoon of nutmeg, ground
2 tea spoons of sweetener/aspartame
1 pinch of salt

Method:
First, in a bowl mix the yogurt, sweetener and the p-juice and whisk it well. Now add the other ingredients. Mix it well. Serve chilled. Very easy to make and healthy and very re-freshening!
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Low Fat Recipes # 2.  (Mango Shake)      10 Portions:

Ingredients:
500 gm of plain/natural yogurt
500 gm of mango pulp
1 Lt. of milk (Skim)
100 ml of honey
2 tea spoons of sweetener/aspartame
2 tea spoons of (Fresh) lemon juice
1 pinch of salt
1/3rd tea spoon of nutmeg, ground
1 tea spoon of rose water

Method:
First, in a big bowl put everything. Now, mix it gently. Now, whisk it well with a wire whisk. Serve chilled. Very easy to make and re-freshening!
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* Follow my next recipe blog! Coming up in 2 days.

Maple Icing for Cake

Maple Icing for Cake           

Ingredients:
4 cups confectioners' sugar/Icing Sugar

1 cup of shortening or, margarine

2 tablespoons of water

1/2 teaspoon of clear imitation vanilla extract
3 tablespoons of maple syrup

Method:
In a large bowl, combine all the ingredients listed above. Beat on a low speed to combine, then beat on a medium speed for a full five minutes. It won't look like Icing at first though, but keep the mixer going for a full five minutes, and then you're done. Super easy, excellent velvety colour and nice icing to decorate your cakes!

Double Banana Smoothie

Double Banana Smoothie      10 Servings

Ingredients:

5 bananas, riped
2 cups of ice cubes
2 cups of heavy cream
2 cups of milk, regular
1 cup of sugar
1 cup of vanilla ice cream
5 tea spoons of banana liquor

50 gm of cocoa powder

Method:
In a blnder, blend everything til lyou get a nice foamy smoothie testure. Serve chill and sprinkle some cocoa powder on the top (For decoration). Beautiful taste!

Green Mango Murabba

Green Mango Murabba         10 servings:

Ingredients:
1.5 kg of green mango, peeled, cut in wedges, with seeds Skin on, but not the inside kernel)
{Soaked in cold water mixed with 1 tea spoon of lemon juice}
1 kg of sugar
100 ml. of honey
2 tea spoon of cardamom crushed or, powder
3-4 bay leaves
1.5 Lt of cold water
1 pinch of salt

Method:
First, in a pot take the water, add the sugar and bay leaves. Cook them in a medium heat for 5 min. Add the mango in it and continue cooking till it starts to boil. Add the salt and the honey. Keep cooking for the next 5 min. By this time the mango should be soft/tender and the water/liquid should turn to a nice sticky syrup. If not, then continue cooking on a low heat for the next 5 min. or, so. Add the cardamom spice and mix it well. Leave it outside on room temperature for about 30 min. or till it's not warm anymore. Then, put it in a plastic/glass jar (Not in the fridge). And serve when you need it. Beautiful grand ma style dessert!

Pumpkin Cheeso

Pumpkin Cheeso           10 Portions:

Ingredients:
1 kg. of (Pureed) pumpkin, canned
250 gm. of Cheese (See Recipe Below)
100+50 gm. of sugar = 150 gm
1/3rd tea spoon of cinnamon powder
2 tea spoons of grand marnier or, banana liquor
2 tea spoon of butter
1 tea spoon of lemon zest, minced10 (Fresh) mint leaves, for garnish
* whipped cream

(Recipe for Cheeso)
In a pot, take 200 ml. of heavy cream, 100 gm. of sugar and cook on a low heat and stir constantly, till you get a nice thick texture. Now, add 1 tea spoon of cardamom powder and mix it well. Continue cooking on low heat till you see it has a very thick texture. Take it off the fire. It will harden slowly. Now, you turn it to some crumbles using your hands. Keep it in the fridge for 30 min.

Method:
First, in a pot, you take the butter, melt it and add the 50 gm. of sugar & the p-puree in it. Cook on a low heat for about 6-7 min. Add the cinnamon, g-marier/b-liquor and the l-zest and mix it well, and continue cooking on a low heat for 5-6 more min. Make sure you stir it constantly, specially at the bottom of the pot. Take it off the fire. Refrigerate it for 1 hour. After 1 hour, you take a bowl and using a metal/plastic spatula mix the puree and the cheeso gently. For serving, use a martini glass. Put some of this amazing pumpkin mix in the glass, top with some whipped cream and garnish with the mint leaf. Very good colour, decoration and
taste!