Bandakka Maluwa - Srilankan Cuisine

BISMILLAH HIR RAHMAN NIR RAHEEM


This delicious Sri Lankan curry uses coconut milk generously. This dish is one of the easiest to make and is almost a staple in most Sri Lankan homes.


Ingredients:


500 gms lady fingers
200 gms onions ( juliened)
100 gms tomatoes ( juliened)
30 gms green chillies
10 gms turmeric powder
10 gms coriander powder
5 gms cumin powder
5 gms cinnamon sticks
200 ml coconut milk
5 gms curry leaves
20 ml coconut oill
5 gms salt

Method:

- Heat oil and fry the lady fingers first.
- Assemble all the other ingredients together in a pot.
- Add oil and saute them together.
- Add half a cup of water and bring it to boil.
- Cook on a medium flame for 10 minutes.
- Serve hot.

Dense Chocolate With Strawberry And Cream Cheese

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

For The Sauce:

Fresh strawberries - 200 gms
Cinnamon a pinch

For the Cake:

Eggs - 2
Sifted self raising flour - 1 cup

Cocoa powder- 1/4 cup
Vanilla Essence - 1 tsp
Castor Sugar - 3/4 cup
Butter - 100 gms
Baking powder - 1 tsp

For Frosting:

Mascarpone cheese - 1 tbsp
Fresh or canned whipped cream

Method:

- Slice strawberries and place them on a low flame, letting them reduce in their own juices.
- Spike it with a dash of cinnamon and keep aside.
- For the cake, mix eggs, flour, cocoa and butter and baking powder to form a batter.
- Fold in the sugar and vanilla essence.
- Line a cake tin with butter paper, pour in the cake batter and bake at around 180 degrees for 20-30 mins.
- Take it out and let it cool.
- In a deep dish pour in the strawberry reduction and place a thick slice of dense chocolate cake on it.
- Whip up cream and mascarpone cheese together and pipe a healthy dollop of cream cheese over the cake.
- Garnish with mint leaves and fresh strawberries.

Blue Berry Chocolates

BISMILLAH HIR RAHMAN NIR RAHEEM

Makes 8 - 10 Chocolates

Ingredients:
White chocolates - 100 gms
Tinned blue berries - 4 tbsp

Method:

- Line the mold with melted white chocolate and prepare the lid, too.
- Keep in the freezer for 10 minutes. Take it out.
- Crush 2-3 berries and put it inside and lined mold. cover with the lid and again refrigerate.
- De-mold and wrap it in chocolate paper.

Tips for melting:
In a microwave oven place the white chocolate for 1-2 minutes on high. 

When it melts, use the hand blender to blend it very smooth to achieve a shine. 

If melting chocolate on a stove, use the double boiling method and repeat the same with blender.

Pina Colada Choclates

BISMILLAH HIR RAHMAN NIR RAHEEM

Makes 8 chocolates

Ingredients:

White chocolate - 100 gms ( melted)
White rum - 1/12 tbsp
Pineapple Juice - 3 tbsp
Coconut essence - 1/8 tsp

Method:

- Take deep bottom chocolate mould with lid (lid mould) and line it with melted white chocolate.
- Put it in the freezer for 10 minutes.
- Prepare the lid with the melted chocolate too and keep the same in the freezer for 10 minutes.
- For the filling mix all the ingredients thoroughly.
- Take out the moulds from the freezer.
- Take very little of the mixture and fill it inside the mould.
-  Cover the mould with the lid and once again keep it inside the freezer for setting.
- When it becomes hard (nearly after 10 minutes), take it out un-mould it and wrap it in decorative chocolate paper.

TIPS:
Flavour of liquor, pineapple and coconut, is the main essence of this chocolate. In place of rum, vodka, whisky or brandy can be used. These liquor chocolates should be refrigerated when not in use, otherwise it will start melting.

Paan Supari Pannacotta

BISMILLAH HIR RAHMAN NIR RAHEEM

Recipe:
Preparation time: 15 mins
Cooking time: 10 mins

Ingredients:

Fresh cream - 500 ml
Sugar (fine grain) - 75 ml
Gelatine - 15 gm
Betel leaf - 10 cup
Betel nut mixture, supari minture - 1 tbsp
Kewra water - 2 tsp
Gulkand - 25 gm

Method:

- Soak gelatin with equal amount of cold water in a bowl and keep aside.
- Pour the cream in a pan and bring it to a boil.
- Remove from heat and add sugar and kewra water.
- Let it rest till warm.
- In the meantime, put the betel leaf in a blender and add 2 ice cubes.
- Make a puree but ensure it does not turn brown.
- Heat the gelatin in a pan over a fire or in a microwave till it turns liquid.
- Add it to the warm cream.
- Add the betel leaf puree and supari.
- Pour the mixture in a mould of your choice and refrigerate for 2 hours.
Then, demould and serve topped with some gulkand.
Remember, intensity of kewra water differs from one brand to another, so use according to its strength.
You can find gulkand in a grocery store or paanshop.

Fusion Fruit Salad

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Pineapple (cubed) - 10 to 12 pieces
Apple ( peeled and cubed) - 10 to 12 pieces
Papaya (peeled and cubed) - 10 to 12 pieces
Pomegranate - 1
Salt and sugar to taste
Fresh cream - 1 tbsp
Black pepper - 1 tsp
Thousand island sauce - 1 tsp

Method:

- Mix pineapple, apple, pomegranate, papaya, salt, sugar, black pepper, fresh cream and thousand island sauce.
- To present, cut a pineapple vertically into half and use one half after removing the pineapple with a scoop, so as to make a hollow bowl and put the fusion fruit mixture into it. 

- Serve chilled.

Singhar Ji Mithai (Sev Ki Mithai)

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Unsalted sev (vermicelli) - 250 gms
Mawa - 250 gms
Sugar - 250 gms
Water - 1 1/2 cup
White rose essence - a few drops
Yellow food colour - two pinches (if using powder form) or a few drops if using liquid colour
Almonds/non salty pistachios - a few
Varq (thin edible silver foil sheet) - for garnishing

Method:

- In a thick bottomed pan, take approximately one and half cups of water and add sugar. 

- Heat it and mix properly until the sugar melts.
- Add yellow colour. 

- Now add the sev and mix gently, taking care not to mash the vermicelli. 

- Then add unsweetened mawa and mix again, until a thick mixture is formed.
- Finally add a few drops of essence. 

- Mix and immediately take off from the stove. 

- Pour the mixture on the greased thali and spread out evenly.
- Decorate with chopped almonds/unsalted pistachios and silver varq to garnish the surface of the mithai. 

- Let it cool properly, then cut into desired shape. 

- Consume it within a day or two.

Panettone

BISMILLAH HIR RAHMAN NIR RAHEEM


"The origins of the cake (literally paneton) are controversial; some legends say that this tasty bread was born out of love. This christmas cake originated in Milan but did not make it to the dinner tables. The uniqueness of this cake is its dome shape. The ingredients are very simple, the dough which is soft and rich, is made from flour, eggs, milk and sugar and it is flavored with raisins and candied fruit," explains Aditya.

Aditya cautions that it needs patience to bake this cake as it takes a whole day to prepare it because the cake needs enough time to rise, but he adds that the recipe is not complicated.

In the version we present to you, the cake was prepared using yeast as this speeds up the process. While baking his cakes, Aditya avoids butter or margarine and eggs; instead he uses curd and jaggery - which contains proteins and minerals.

Ingredients:

Refined flour - 500 gms
Baking powder - 10 gm
Yeast - 25 gms
Butter - 160 gms
Milk - 100 ml
Sugar - 110 gms
Eggs -6
Salt - 10 gms
Candied fruits - 120 gms

Method:

- The candied fruits need to be soaked in wine overnight to make them juicy.
- Separate 100 gms of flour and add 10 gms of sugar and milk to make a thick liquid which needs to be kept in hot place to ferment.
- Mix this ferment liquid with remaining 400 gms of flour and rest of the ingredients and knead to prepare smooth and soft dough.
- This ready dough needs to be fermented for 30 minutes, so place it somewhere near oven or gas stove for rapid fermentation.
- Knead it again with the wine soaked fruits and mold it according to the panettone - literally molding into multiple rounds and form:
- Place this dough in round cake tin with lined butter paper and allow it to ferment and reach 3/4 height of the tin, keep on applying the egg and water mixture to maintain the softness of the crust.
- Once it is fermented, place the tin in preheated at 180 coven for 20 to 25 minutes till it becomes golden brown.
- Panettone is ready to serve.

Maharaja Magic

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Alphonso ice cream
Frooti or parle mango drink
Chopped mangoes
Mint leaves ( for garnishing)

Method:

- Take a fresh mango drink or frooti in a glass.
- Add the alphonso ice cream scoop.
- Top it with chopped mangoes and mint leaves for decoration.

Bread And Condensed Milk Pudding

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Milk - 1 ltr
Bread slices - 6 - 8 slices
Condensed Milk - 1/2 tin
Cherries - to decorate

Method:

- Boil the milk.
- Remove the brown sides of the bread.
- Pour half of the milk on the bread and mix well in a bowl.
- Add half a tin of condensed milk to the rest of the milk.
- Mix both portions of the milk paste.
- Cook on slow flame. Stir continuously for 3 - 5 minutes.
- After cooling, refrigerate it. 

- Garnish with red cherries.

Diabetic Delight

BISMILLAH HIR RAHMAN NIR RAHEEM

Lowering your blood sugar levels was never this easy or yummy.

Ingredients:

150 ml milk
1/4th of a papaya
2 walnuts
1 tsp barley powder
A low calorie sweetner

Method:

Blend all the ingredients together and simply gulp down.

Shake-o-meter
Energy374 kcals
Fibre - 30 gms
Vitamin c 36.5mg
B complex group vitamins 2 mg

Minty Delight

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

A bottle of mint flakes
Condensed milk - 1 tin
Deep one inch moulds
A chocolate brush

Method:

- Keep your double boiled choco paste ready
- Take around 7 to 8 tablespoons of condensed milk in a cup
- Pick around 4 to 5 flakes of mint from the bottle and crush it under a belan. Drop it into the condensed milk.
- Now slowly dip you chocolate brush into the chocolate paste. 

- Paint the inside of each mould until the paste forms a fairly thick external shell inside your mould.
- Allow to set in the refrigerator. 

- Take it out when done. 

- Now scoop a spoonful of the minty milkmaid and pour it into each shell inside each mould.
- Refrigerate again. Patience please, wait another 25 minutes. Take the mould out.
- Finally pour a covering of chocolate paste and seal the mint flavour.
- Refrigerate and set. 

- A small caveat as far as mint goes. But the trick lies in a strong external lining. If the lining is too thin, the shell will crack.

Tri Colour Float

BISMILLAH HIR RAHMAN NIR RAHEEM


No celebration is complete without sweets. This is a special drink made using ingredients that form the colors of the indian flag. Saffron sauce for the saffron colour, milk and cream depicts the white colour and pista ice cream for the green colour.

Pista Ice Cream

1/2 glass of milk
3 tbsp of cream
2 tbsp of sugar


Method:

- Blend milk, cream and sugar. 

- Chill it in the refrigerator. 

- Pour the mixture in a serving glass, add in cubes of pista ice cream. 

- Pour some chilled saffron sauce and serve immediately.


Saffron Sauce

1 tsp of saffron
1/2 cup milk
1 tsp cornflour
1 tbsp sugar
Few drops of orange color

Method:

- Boil milk with cornflour and sugar till the mixture gets sauce like consistency.
- Mix saffron with little water and add to the prepared sauce.
- Add some orange colour to adjust the tri color shade. Chill in the refrigerator.

Trifle Pudding By Prabha Sambhare of Airoli

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

2 oranges
2 sweetlimes
2 bananas
Few grapes
2 chikoos
1 tin pineapple ( keep the syrup seperately )
1/2 ltr milk
2 tbsp custard powder
1 packet jelly ( strawberry or raspberry)
1 small sponge cake
4 glucose biscuits
1/4 tsp vanilla essence
Few walnuts

Method:

- Prepare fruit salad with the help of custard powder and milk, sugar, vanilla essence and walnuts.
- Make the jelly as per the instruction on packet ( do not set it). 

- In a big glass, serving bowl, first cover the base with pieces of sponge cake, sprinkle syrup from pineapple tin, a layer of half the quantity of fruit salad, two pieces of glucose biscuits, and half the quantity of jelly syrup.
- Allow the jelly to set in the refrigerator.
- Removing from fridge and fill with remaining fruit salad, crushed glucose biscuits and the remaining jelly syrup.
- Let it set in the refrigerator.
- Finally decorate with beaten fresh cream or serve with a scoop of vanilla ice cream.

Banana Split With Chocolate Sauce

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

2 large bananas
1/2 tsp lime juice
100 gms dark chocolate
1/2 cup sweetened condensed milk
1/2 cup golden syrup
A few drops of vanilla essence
2 scoops vanilla ice cream
2 scoops chocolate ice cream
2 scoops strawberry ice cream
2 tbsp roasted peanuts
Garnish: glazed cherries

Method:

- Slice bananas into halves, lengthwise sprinkle with lime juice and arrange in a long dish or plate. 

- Chop chocolate into pieces and melt in a microwave oven or over a pan of boiling water. 

- Add condensed milk,golden syrup and vanilla essence and mix till well blended.
- Place one scoop of each ice cream between the two banana halves, drizzle some of the chocolate sauce on top and sprinkle with nuts. 

- Garnish with glazed cherries and serve extra chocolate sauce on the side.

Chocolate Fudge

BISMILLAH HIR RAHMAN NIR RAHEEM


For 50 pieces

Ingredients:

Cooking chocolate ( grated finely) - 500 gms
Milkmaid - 1 tin or 400 gms
Walnuts - chopped to pieces

Method:

- Heat a pan of water on a very low flame and place another smaller empty pan inside the larger pan.
- Empty the can of milkmaid into the inner pan and melt and finely grated chocolate in it.
- Keep stirring until the mixture leaves the sides of the vessel.
- Add the walnuts.
- Take the pan off the fire.
- Pour the contents into a greased tray, cool and cut into pieces.

Almond Rocks

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Make sure that you have your double boiled chocolate paste in place.

Almonds - 250 gms
Chocolate moulds of different shapes
Butter Paper - 1 sheet
Wrapping Paper

Method:

- Roast the almonds until they appear a tad pinkish in color when broken into two halves.
- Now drop each almond into the chocolaty paste and scoop out a spoonful,before dropping it into your chocolate mould.
- Repeat until all the moulds of the tray are done. 

- Keep the platter in the refrigerator. And not in the freezer compartment.
- They will now take around 25 minutes to set.
- Once set, take the platter out. Tilt over a plate.
- Wrap each nugget in a silvery wrapper immediately.

Guava Cheese

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1 kg guava

1/2 kg sugar
Juice of half a lemon
1 tsp vanilla essence

Method:

- Boil the guavas and add sugar.
- Strain the pulp without the sugar.
- Make a three string sugar syrup.
- Add the lemon juice, guava pulp and vanilla essence.
- Cook on slow flame till the mixture leaves the sides and turns brown.
- Pour on a greased plate. cool.
- Cut it into desired shape and serve.

Boorelu

BISMILLAH HIR RAHMAN NIR RAHEEM

This stuffed sweet from andhra pradesh is traditionally prepared and offered on days of worship to goddess lakshmi and her various incarnations.

Ingredients:

1 kg channa dal
750 gms jaggery
100 gms dry coconut
Cardamom to taste
A few leaves silver leaf(warq)
15 gms almond silvers

For the Batter

100 gms maida
Salt to taste
1 ltr water

Method:

- Boil channa dal and mash.
- Add jaggery, grated coconut and cardamom.
- Make round dumplings and keep aside.
- Make a batter with the above mentioned ingredients.
- Dip the dumplings in batter and deep fry.
- Garnish with silver leaves and almond silvers.

Tasty Crush

BISMILLAH HIR RAHMAN NIR RAHEEM

Low on calories, this milkshake is ideal for those who want to battle the bulge and please the palate as well.

Ingredients:

150 ml soya milk (unflavoured)
2 fresh prunes
1 apple

A low calorie sweetner

Method:

Cut the apple into small pieces, as also the prunes. 

Blend together with soya milk and sweetener. Serve chilled.


Shake-o-meter


Energy - 200 kcals

Fibre - 45 gms

Vitamin c 20 mg

Vitamin B complex group 7 mg

Spiced Citrus Tea Jelly

BISMILLAH HIR RAHMAN NIR RAHEEM


While it may not be ideal to distribute this unusual sweet, it is both refreshing and cooling to serve guests who come visiting during diwali

Serves 4

Cooking time 5 minutes

Total Preparation time 50 minutes

Ingredients:

30gms tea leaves
500 ml water
5 cinnamon sticks
8 gm low calorie sweetner
15 ml lime juice
10 gm gelatin (soaked in warm water)
100 gms papaya scoops/pineapple dices)

Method:

- Put the water and the cinnamon sticks in a pan and bring to a boil.
- Remove the pan from the stove and add the tea leaves. 

- Let it infuse for two to three minutes and then strain. 

- Add the lime juice, sweetener and the soaked gelatin.
- Place the papaya scoops/pineapple dices in four martini glasses. 

- Pour the prepared tea mixture on top and refrigerate for 45 mins.

Lemon Curd Tarts

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Maida 75 gms
Butter 45 gms
1/4 egg
Icing sugar - 15 gms
A pinch of baking powder
Grain sugar - 50 gms
3 egg yolks
A pinch of line rind
Juice of half lemon.

Method:

- Make a short crust pastry and line 6 patty tins or tartlets.

- Bake in a preheated oven at 120 c for 15 mins. 

- Melt butter and sugar on low flame on a double boiler till butter melts. 

- Remove from fire and allow the mixture to cool completely.

- Add in the yolk, lime juice and lime rind. 

- Return the mixture to fire on a double boiler and cook gently stirring constantly till the mixture thickens. 

- Remove from fire and cool the mixture. 

out swirls on to the prepared tartlets using a star nozzle.

Creme Brulee

BISMILLAH HIR RAHMAN NIR RAHEEM

Makes 6

Ingredients:

600 ml full cream
1 tbsp vanilla essence
9 egg yolks
3/4 cup grain sugar
Extra sugar for caramelising

Method:

- Heat the oven to 160 c.
- Place in it a roasting pan (large enough to hold the six brulee dishes) with hot water.
- Heat the cream along with the vanilla bean. Cream the yolks along with sugar, till white.
- Gradually add in hot cream to the yolk, till it all blends.
- Strain the custard into the six brulee dishes and bake for 45 minutes, till the custard feels slightly firm to touch.
- Cool, sprinkle some sugar on top of the custard and using a blow torch, caramelise the crust.
- Alternatively, one can place it under a hot grill. Wait a few moments before eating.

- Chef Moshe

Vanilla And Caramel Parfait

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:


Unsalted butter 90 gms
Soft borwn sugar 140 gms
Fresh cream 170 ml
Vanilla ice cream 50 gms
Chocolate cadbury shots or cadbury gems a few



Method:


- Beat unsalted butter in a heavy bottomed pan. 

- Add brown sugar and stir constantly on low flame until the sugar dissolves completely.

- Increase the heat and simmer for another few minutes. But do not allow the mix to boil.

- Turn off the flame and cool it slightly.
- Transfer into another bowl, stir in cream and whisk until smooth. 

- The caramel sauce is ready.
- Now take a tall/ Large glass for serving. 

- Put some vanilla icecream, then put caramel sauce on top of it. 

- Put half of the chocolate shots. Repeat the ice cream and finally decorate with a few drops of caramel sauce. 

- Serve the parfait chilled. 

- This recipe serves 4.

Neetu Chandra's Appke Crumble

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:


Plain flour, sieved with pinch of salt- 350 gms
Brown sugar 185 gms
Soft unsalted butter 220 gms


For the stuffing:


Apples (peeled and diced in small cubes) 500 gms
Brown sugar 50 gms
Raisins 10 gms
One powdered almond
One pinch cinnamom powder



Method:


- Preheat the oven to 180 c. 

- Place all the ingredients of crumble in a bowl and rub it with your fingertips to resemble crumble and place it in the refrigerator. 

- Place the apples in a large bowl and sprinkle over sugar flour, cinnamn and raisin.
- Stir well, be careful not to mash the apples
- Grease an ovenproof 8" dish and spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top
- Bake in the oven for 40-45 minutes until the crumble is brown and the fruit mixture bubbling. 

- Serve with cream or strawberries or as desired.



Mainsh Ishtwal, pastry chef, Goa Marriott resort and spa, serves neetu chandra's apple crumble

Cuore Di Ciocolate Calda (Monsoon Cake)

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:


6 egg yolks
50 gmscastor sugar
350 gms dark chocolate
190 gms unsalted butter
6 egg whites
50 gms flour
3 gms baking powder



Method:

- Melt the butter and chocolate together, keep it aside.
- Mix egg yolk and castor sugar, fold with the above mix.
- Whip the egg white as meringue and fold in the above mixture with flour and baking     powder.
- Pour the chocolate mixture to the dish or mold.
- Bake in the oven at 200 deg celsius for 10to 12 mins, till a crust is formed at the top.

Casanova Choco Delight

BISMILLAH HIR RAHMAN NIR RAHEEM

Master Chef Sadu Shettigar, Rodas, Powai, says, "This is an unusual combination of strawberry flavoured rabdi, layered with sliced gulab jamuns and tender coconut topped with dark chocolate marmalade."



Ingredients:


1 cup rabdi
30 ml strawberry crush,
8 pieces gulab jamuns,
2 tender coconuts,
1/2 cup dark chocolate
15 gm choco chips
10 - 12 mint leaves
1/2 cup whipped cream
50 ml cream


Method:


- Mix the strawberry crush with the rabdi and chill.
- Cut open the coconut and, with the help of a spoon, take out the coconut cream.
- Slice the gulab jamuns.
- Melt the chocolate in the microwave for 10 - 15 seconds.
- Thin it down by adding cream till it is creamy and of a dripping consistency.
- To assemble the dessert, spoon in 2-3 tbsp of the rabdi in a champagne saucer and arrange a layer of sliced gulab jamuns on it along with a generous sprinkle of the tender coconut.
- Finally, spoon in the melted dark chocolate sauce.
- Garnish with the choco chips and a sprig of mint leaves, whipped cream and serve chilled.

7 Cups Cake

BISMILLAH HIR RAHMAN NIR RAHEEM



For 25 pieces



Ingredients:


Besan 1 cup
Ghee 1 cup
Grated coconut - 1 cup
Milk - 1 cup
Sugar - 3 cups
Cardamom powder - 1/2 tsp
Cashew nuts/ Raisins - few



Method:


- Pour all the ingredients in a big bowl and mix well.
- Transfer this mixture to a pan and stir it continuously on a low flame.
- When the mixture starts to leave the sides of the pan, transfer the same to a ghee coated tray and cut into pieces. 

- The pieces can be decorated with cashew nuts and raisins.


Tip:


By adding one more cup of ghee and by substituting maida for gram flour, one can make another yummy sweet with the same method and the same ingredients.

Chocolate Fudge

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:


Sweetened condensed milk - 400 gms
Sugar - 1/4 cup
Cashewnuts -100 gms
Cocoa - 1/2 cup
Butter - 50 gms



Method:


- Pour the condensed milk into a thick botttomed pan.
- Add butter, sugar, cocoa and nuts.
- Stir gently on medium heat till the mixture leaves the sides of the pan.
- Pour evenly into a buttered dish and allow to cool and set.
- Cut into squares and serve.

Apple Pudding

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Apple or carrot - 3 medium size
Sugar 3 tbsp
Milk 1 cup
salt 1 pinch
Milk powder (amul) 5 tbsp


Method:

- Remove the skin of the apples and cut into small pieces. 
- Put them in a deep bottomed microwave safe vessel along with milk and microwave for 5 minutes. 
- Take it out. Mix a pinch of salt and sugar into it and again microwave for 3 minutes.
- Remove from the microwave. Add milk powder. 
- Mix well and keep inside a freezer to set for 15-20 minutes. 
- Serve chilled.

Plum Pudding

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:


Chopped raisins 375 gms
Currants 300 gms
Sultanas 150 gms
Dried cranberries 170 gms
Rum 1 cup
Butter 250 gms
Brown sugar 1 cup
Eggs 4
Fresh bread crumbs 2 1/2 cups
Self raising flour 1/2 cup
Plain flour 1/2 cup
Mixed spice 1 tsp
Ground cinnamon 1 tsp
Warmed custard to serve



Method:

- Combine raisins, currants, sultanas, dried cranberries and rum in a bowl. 
- Set aside for 6 hours to macerate. Brush a pudding basin with melted butter to grease.
- Line the base with non-stick baking paper. Beat the butter and sugar in a bowl until creamy. 
- Add eggs, beating well. Stir in bread crumbs, combined flours, mixed spice and cinnamon. - Add the raisin mixture and stir. Spoon into a basin. 
- Place an upturned, heatproof sauce in the base of a saucepan. 
- Fill 1/3rd of the saucepan with boiling water and simmer over low heat. 
- Put a 30 cm square piece of foil. Place paper on the foil and fold to make a pleat in the centre. Place over basin, foil side up. tie a double piece of kitchen string around the basin to secure to make a handle, tie a double piece of string loosely over the top of the basin.
- Lower the basin onto the saucer in a saucepan.
- Add enough boiling water to reach 2/3rd of the way up the basin. 
- Simmer, covered over low heat, adding boiling water when necessary, for 4 hours.
- Remove basin from pan. Set aside for 5 minutes. 
- Pour custard over to serve.