Tuesday, June 24, 2008

Quick Strawberry Pie recipe

Preparation Time : 25 min.
Setting Time : 30 min. Serves 6 to 8.

For the crust
7 tablespoons crushed Marie biscuits
4 tablespoons melted butter
1 tablespoon powdered sugar
For the filling
1 packet (100 grams) strawberry jelly
1 family pack (1/2 litre) vanilla ice-cream
1 teaspoon lemon juice
1 tablespoon powdered sugar
3/4 teacup sliced strawberries
For the decoration
sweetened cream
fresh strawberries

For the crust
1. Mix all the biscuits, butter and sugar and press the mixture evenly into a 175 or 200 mm. diameter loose bottom tin
2. Place in the refrigerator until firm.
For the filling
1. Dissolve the jelly in 3 teacups of boiling water.
2. Pour the hot jelly mixture over the ice-cream. Place over ice.
3. Add the lemon juice and sugar and beat continuously until light and fluffy.4.Add the sliced strawberries.

How to proceed
1. Pour the jelly mixture over the set crust. Put to set in the refrigerator until firm.
2. When set, remove and decorate with sweetened cream and fresh strawberries.
3. Serve cold.

Do you know thw prepration of Onion Burger


1 1/2 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. onion, chopped
2 tbsp. butter
2 tsp. horseradish, prepared
2 tsp. mustard, prepared
1/2 tsp. salt
6 split buns

Combine ground beef, salt and pepper. Shape into 12 thin patties. Brown chopped onion lightly in butter, add horseradish, mustard and salt.

Spread onion mixture over 6 patties, top each with a patty and press together to form 6 large patties. Chill.

Place patties on grill and brown each side 8 to 10 minutes.

Serve on buns, if desired.

6 servings.

Monday, June 23, 2008

How is the making of Low Fat Turkey Burgers


1 pound ground turkey breast
2 teaspoons garlic powder
1 teaspoon Cajun seasoning
1/4 teaspoon black pepper
3 tablespoons light teriyaki sauce
1 tablespoon water
Cooking spray
1 large onion, cut into (1/4-inch-thick) slices (about 2 cups)
1 teaspoon olive oil
4 (1 1/2-ounce) hamburger buns
8 (1/4-inch-thick) slices tomato
4 curly leaf lettuce leaves
Combine the first 4 ingredients in a large bowl. Divide the turkey mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Combine the teriyaki sauce and water in a small bowl.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the onion slices; cover and cook 10 minutes or until onion is golden brown, stirring frequently. Stir in 1 tablespoon teriyaki mixture. Remove onion from pan, and keep warm. Add olive oil to pan. Add patties, and cook 5 minutes over medium heat. Add 3 tablespoons teriyaki mixture to pan. Carefully turn patties over, and cook for 3 minutes or until golden. Place 1 patty on bottom half of each bun, and top each patty with 1/4 cup onion, 2 tomato slices, and 1 lettuce leaf. Top with remaining bun halves.

Note: You can freeze any uncooked turkey patties for up to 1 month. To freeze, seperate the patties with wax paper; place them in a heavy-duty zip-top plastic bag, remove excess air, seal, and freeze Thaw in the refrigerator.

4 servings
Nutritional Information

CALORIES 278(15% from fat); FAT 4.7g (sat 1.2g,mono 1.3g,poly 1.4g); IRON 2.1mg; CHOLESTEROL 60mg; CALCIUM 73mg; CARBOHYDRATE 28.9g; SODIUM 949mg; PROTEIN 30g; FIBER 2.4g

The Recipe for Delicious Vegetable Burger


* Vegetable Steaks - 4 (or) any other vegetable cutlet of your choice
* Tomato ketchup- 2 tsp
* Sliced buns- 4
* Onion-1 (cut into thin round slices)
* Tomato- 1 (cut into thin round slices)
* Carrot- 1 (cut into thin round slices)
* Cabbage leaves- 4
* Turmeric powder- 1/4 spoon
* Salt
* Butter- 2 tsp
* Dalda- 2 tsp

Boil water in a pan add turmeric & salt to it. Turn off the heat. Put the cabbage leaves & carrots in that hot water and leave it for 10 minutes. Then take the vegetables from the water and drain on paper towels.

Heat dalda in a pan and toast the buns. Then apply butter & little ketchup to the inner sides of the buns. Keep 1 cabbage leaf, 1 tomato slice, 1 steak (or) cutlet, 1 onion slice, 1 carrot slice in between two slices of a bun. Prepare all the buns in the same manner

Saturday, June 21, 2008

The making of tasty Bucky Burgers

Bucky Burgers

* 1 cup Buckwheat Groats*
* 2 cups Water
* 1 tablespoon Salt
* 1 cup Plain Wholewheat Flour
* 2 tablespoons Peanut Oil
* 2 small Grated Onions
* 4 Spring Onions (use the whole onion - cutting off only the top inch - this means that you will be using the tasty green bit as well).
* Rolled Oats

* It is possible to buy buckwheat that is already roasted. If you do this, then omit the roasting part of the recipe. I would recommend that you roast your own.


Dry-roast the buckwheat evenly in a deep sided saucepan until brown - stir consistently otherwise they will burn. Add the water (some recipes suggest boiling water but considering the fact that you have just roast the buckwheat, this is a little dangerous) and salt and boil for around 20 minutes until the water has been absorbed. This product is called Kasha and towards the end of the boiling process, should be stirred so that each grain remains separate. Let the Kasha cool down - it has to be quite cool for the next stage that involves it.

In a wok, add the oil and lightly fry the onions. Add the spring onions and cooled Kasha and flour (the resulting mixture should not be hot enough to cook the flour), kneading to a firm consistency (add some water or flour to adjust this).

Form the mixture into small balls and roll them in the rolled oats, then squashing them into the burger shapes.

Fry in oil in a frying pan until cooked right through (the thinner - the quicker) and browned on the outside. Consistency is the trick with this - set up a production line, making the burgers the roughly the same weight and thickness and the level of heat and time required will make the job a lot easier.

When cooked, remove and place on absorbent kitchen paper towelling.


Instead of (or in addition to) spring onions, a variety of other flavourings may be used:

1. Chilli;
2. Sage;
3. Pimento;
4. Miso;
5. Curry;
6. Tomato (use tomato puree);
7. Mushroom;
8. Hoi Sin Sauce;
9. Garlic; and so on.

Remember that anything that goes into the burger should have no dimension greater than the thickness of the burger otherwise the burger will start to lose its structural integrity.


If not eaten immediately, either store in a refrigerator and eat within a few days (animal free cooking lasts so much longer than the meat analogues such as beef burgers) or pack separately and freeze. I have eaten Bucky Burgers that have been frozen for over a year and come to no harm - get to know what your freezer is capable of.

The burgers may be reheated in the microwave in only a few minutes with an adjustment for frozen burgers.

Thursday, June 19, 2008

How to Make a Rustica Pizza

* Dough
o 175g flour
o 30g butter
o 12cl milk
o salt
* Toppings
o tomato sauce
o aubergine in bits
o courgette in bits
o 50g red pepper and 50g green pepper in cubes
o red onion
o garlic
o a bit basilicum
o 100g mozzarella
o pepper and salt
o olive oil

1. Make the dough using flour, butter, milk and salt (see below).
2. Cut the vegetables, the garlic and the onion and put it on a plate in the oven for 20 minutes until they become a little dark on the outside.
3. Grease the dough with olive oil.
4. Put the dough on a plate and make a bottom.
5. Cover the dough with the tomato sauce.
6. Put the grilled vegetables on the pizza.
7. Cut the mozarella in cubes and put it on the pizza.
8. Sprinkle the basilicum on top.
9. Cook the pizza in the oven for 18 minutes at 200 degrees centigrade.


* Check regularly that the pizza isn't burning.

How to Toss Pizza Dough


* 1 cup water
* 1 Tb. Sugar
* 1 Tb. olive oil
* 1 Tb. dry yeast
* A little over 2 cups flour.


1. A good basic recipe for dough can be found above. Just mix the ingredients.
Knead the dough until a) it is glossy, and tacky but not sticky; and b) a small amount pinched off can be stretched (by pinching and pulling) thin enough to let light pass through.
3. Let rise up to 1 hr room temperature or 5 hrs in the refrigerator.
4. Place on a floured counter and flour the top of the dough.
Cut the dough into two round balls and repeat the following steps for each piece.
6. Flatten one ball with your hand until about 1 or 1 1/2 inches thick.
Pick up the disk of dough, and pinch the dough about 1/2 inch from the edge. Try and stretch as you pinch, repeat this all around the edge.
8. When the disk of dough has been stretched enough to start to be floppy, make a fist and drape the dough over your fist.
9. Make a fist of the other hand and slip it under the dough next to your other fist.
10. Carefully move your fists apart stretching the dough more.
11. Shift your fists (left towards your face, right away) so the dough rotates while stretching.
12. When the dough has reached about 8 inches in diameter you can quickly move your left fist in an arc that goes backwards towards your face while twisting your right fist forward away from your face. If you give a a little push upwards with your right fist the dough will spin like a Frisbee.
13. Practice to balance the force of the fist twists equally. This will keep the pizza from spinning off into the corner (or worse).
14. Be sure to catch the falling spinning pizza as gently as you can with your two fists to avoid tearing.


* Don't be shy to use flour as much as you need while you work the dough.
* Longer rise times can be used if the amount of yeast is reduced.
* A pizza stone or some sort of ceramic insert will make your crust crispier.
* You should be listening to lounge music, preferably Louis Prima, Frank Sinatra, or the waltz from "The Godfather" while stretching the dough. In a pinch, sing the "da-da-da-da-da-da-dah" Italian song... you know the one.
* Also, it pays to stuff your cheeks with a little left over dough to give the real impression of being the Godfather of pizzas. Don't forget the croaky voice, too!

How to Make Pesto Pizza


* Boboli or any kind of pre-made pizza crust
* tomatoes(sun dried or fresh)
* cooked ground beef (you can use sausage or other meats too)
* basil
* spices
* salt/pepper
* pesto sauce


1. Buy the ingredients and have them out and ready to use.
2. Set out your Boboli/pizza crust and spread your pesto sauce evenly throughout it. Don't forget to leave room for your crust at the end.
3. Put on your ingredients. you can put them on in any order you like but here is a suggestion: cheese, tomatoes, beef or meat, basil/spices, top it off with a little salt/pepper
4. Heat pizza in oven (read instructions on wrapper of pizza crust/Boboli).
5. Wait for it to finish and enjoy.


* Since pesto isn't as thick as normal pizza sauce, it may take a shorter time.

How to Make Chicken Pizza


* 1 pound of boneless/skinless chicken breasts - Cut the chicken into 1-inch strips
* 1 tablespoon olive oil
* 1 pre-baked Italian bread shell crust
* 1/4 quarter cup of prepared pesto
* 1 large tomato (chopped)
* 1/2 cup canned black beans, rinsed
* 1 1/2 cups of mozzarella + asiago with roasted garlic cheese


1. Pre-heat the oven to 400 degrees Fahrenheit
2. In a large skillet, cook the chicken in oil.
3. Spread the pizza crust with pesto.
4. Top the pizza crust with chicken.
5. Spread the chopped tomato on top of the chicken.
6. Spread the beans on top of the chopped chicken.
7. Spread the cheese on top of the beans.
8. Place the pizza in the oven for 10-12 minutes or until the cheese is melted.

How to Make a Hawaiian Pizza


* Frozen pizza dough
* Shredded mozzarella cheese
* Pineapple chunks
* Shredded Canadian bacon
* Sauce


1. Preheat the oven beforehand to about 350 to 400 degrees Fahrenheit (175 to 205 degrees Celsius).
2. Spread the dough out. Put one hand on the dough, hold the dough down, use your other hand, and spread the dough out to about a 12 inch diameter.
3. Pinch the edges inwards and press down on the outside edges of the pizza.
4. Spread out the sauce with a spoon so the sauce covers the inside of the pizza. Make sure you leave at least an inch of space without sauce on it.
5. Sprinkle a couple handfuls of shredded Mozzarella cheese and spread out through the top of the pizza. If you like a little more cheese, add another handful of cheese on it. Make sure you don’t see spots of sauce; if you do, put some cheese to cover it up.
6. Spread your shredded Canadian bacon and the pineapple chunks over the whole pizza. Make sure you don’t have them all bunched up.
7. Put the pizza on the pan and then stick the pizza in the oven.
8. Bake the pizza for about 25 to 30 minutes so the crust can darken and be nice and crunchy.
9. Slice the pizza into eight separate slices.
10. Wait for about four to five minutes to let the pizza cool down.


* You can make the pizza for any number of people, depending on the size of the dough.

How to Make Pizza

Pizza was originally started in Naples, Italy but has now become a popular type of food, it can go with almost anything and creating your own could taste better than the ones you buy in the shop. This article will give you 2 different ways of creating your pizza, one method is faster than the other!

* Tomato paste
* Cheese
* Any other toppings you want

Examples: pineapple, pepperoni, sausage, and onions.

* Dough

Oven Method (Slower)

1. Preheat your oven to about 180C or 350F. (C=Celsius F=Fahrenheit.)
2. Buy ready-made pizza bases, such as McCains Ready-Made Pizza Bases if you are short on time. If you have plenty of time, then you can just get dough. To make the method faster, don't get a huge pizza if you're only serving yourself or two. You don't want to take forever making your pizza.
3. Spread tomato paste on your pizza base. It is a good idea to buy one that is specially made for pizzas. (For a spicier flavor, you can use any kind of spaghetti sauce, but mix about 2 tablespoons of brown sugar with the spaghetti sauce to make it less acidic.) You may want to sprinkle some Italian seasoning with the sauce as well. Make sure you don't put tomato base on the outside part of the pizza, or you won't have a crust for your pizza. Don't make the sauce layer too thick or too thin.
4. Put a layer of ham onto your pizza. Use nice, wholesome and delicious ham for your pizza to help it taste better. If a brand claims that it is the best ham, buy it, taste it, and see for yourself. In order to find the best ham, take a whole bunch of ham from the store. It doesn't have to be the perfect ham, just the kind of ham that you like. Some people prefer smoked, while others prefer cooked ham, or honey ham. It all depends on you, and a couple of other people to help take "votes". Make sure that it is within its use-by date. Ham is optional because some people don't like ham in their pizza.
5. Add a sprinkling of cheese. You can put as little or as much as you like, depending on your personal taste. Mozzarella pizza cheese usually tastes really nice on pizzas. Other people prefer other types of cheese. Just like the ham, it is up to you. Make sure that there are no spots without the cheese for your best taste. Some people don't like the cheese, while some don't want too much cheese. Common pizza takes the same old Mozzarella, but if you are feeling creative, you can use any cheese you want-with any amount! Try being creative if you are artistic, and if you are a serious chef then cook the traditional way. The benefits of creating your own is that you can find a better tasting way of pizza, and it is more fun!
6. Enjoy it by adding sliced olives to your pizza, but make sure that the olives are pitless. You don't have to have olives, this is optional. You can take almost any topping you want, like extra cheese, sausage, meatballs, pepperoni, chili peppers, supreme, veggies, and others. Remember that it is your pizza and that you can do whatever you want with it. This time, you're the chef!
7. Place your pizza on an oven tray sprayed with olive-oil, so that the pizza doesn't stick. You can use anything that prevents the pizza from sticking to the pan. This is important, and if you don't do that, you can end up without the pizza.
8. Put your pizza in the oven, and turn it down to about 160C or 320F degrees. Too hot pizzas can burn you, and then you'll have to wait to eat your pizza. You don't want to have to wait for the pizza to cool off. Plus, you can get distracted and leave it in too long, then realize that you forgot the pizza was in the oven, and then you have charcoal in the oven. Nobody wants their work to turn into burn ashes, don't they? This happens with some people.
9. Take it out after about 15 - 25 minutes, depending on your oven. Use your own judgement to tell when the pizza is ready. The cheese should be a golden brown, but it should not be burnt.

Grill Method (Faster)

1. Spread the sauce all over the tortilla but you might want to leave a little crust around the edge. Leaving some around the edge will give you that delicious, crispy pizza taste. Also, it will give you that nice crust to eat later after the main part of the pizza is eaten.
2. Put on your toppings and arrange. Remember, you can take any topping you want, anywhere you want. Just don't melt a pepperoni on a meatball!
3. Grate the cheese over the pizza. You can use basically any cheese such as cheddar or Edam. Mozzarella cheese is the best for pizzas and it is the most common, but there are many cheeses to choose from.
4. Simply put it under the grill. Be careful not to get burned and your pizza could sizzle and pop because of the common bubbles in the pizza crust. The bubbles form often in pizza, but the best pizza doesn't have bubbles.
5. Take it out after three minutes, it should be done! Now you can enjoy your tasty work.

Wood-fired oven method (Even faster)

1. Get your pizza base, it can be any sort, although it can't be more than 2 cms thick.
2. Place your tomato base and toppings on, do not be scared to put sausage, or any other raw meat on; it will cook.
3. Make sure your Wood-fired oven is very hot for the best pizza ever and to help the pizza cook faster.
4. Put your pizza into the oven, preferably on a tray so the base does not burn. Remember that you don't want your work to burn, and nobody wants a burnt pizza.
5. Turn your pizza every 30 seconds for two minutes, and at the 1:30 mark take it off the tray. Now your pizza should be done.
6. Take your pizza out and enjoy!


* Before you put your pizza in the oven, spray it with a bit of olive oil, for a crisper end-result. it also prevents it from sticking to the pan.
* Keep in mind that this is only a very basic recipe for a pizza. When you are more experienced at making pizzas, change the recipe a little bit. For instance, instead of ham, use salami, or something like that.
* Use Marscapone cheese in the tomato sauce.

Tuesday, June 10, 2008

How is the making of Very Cherry Ice Cream

1 pound - fresh pitted dark sweet cherries, coarsely chopped
1/2 cup - sugar
75 gms - package cherry flavored gelatin
1 cup - boiling water
75 gms - package cook and serve vanilla pudding mix
3 1/2 cups - milk
2 cups - heavy cream
2 tsp - vanilla extract


1. In a large bowl, combine cherries and sugar; set aside.
2. Dissolve gelatin in boiling water; set aside.
3. Cook pudding according to package directions, using 3-1/2 cups milk. Add to cherries.
4. Stir in cream, vanilla and prepared gelatin.
5. Refrigerate, stirring occasionally, until cold.
6. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions.

Do you know the making of Kesar Pista Ice Cream

8 oz. Cool Whipped
1 tub Vanilla ice cream
Kesar, chopped Pista and powdered Cardamom.


Blend all the ingredients together by electric beater, pour the mixture in to air tight container, cover it and freeze. After six to eight hours soft and creamy kesar pista ice cream will be ready to eat.

How can we make Apple Orange Icecream

2 apples peeled, diced
2 oranges, segmented, peeled, deseeded
1 tbsp. cornflour
1 tbsp. butter
1/2 cup sugar
1/2 cup orange juice
1 tsp. lemon juice
1/2 litre vanilla icecream
1/2 cup smooth fresh cream
2 tbsp. brandy (optional)
1 packet china grass

Introduction to Apple Dishes

To prepare flan tin:

1. Take a 9" flan tin, and a4 wide shallow cup or bowl with flat bottom.
2. When icecream is semi set in flan tin, place bowl in centre, press a little to get embedded halfway at least.
3. Chill again to set firmly.

To make fruit filling:

1. Put both apple and orange segments in a pan.
2. Add sugar, butter, heat till sugar is dissolved.
3. Add cornflour dissolved in orange juice, cook till thick.
4. Stir in lemon juice, take off fire.
5. Warm or prepare just before using.
6. Keep aside.
7. Dry crush china grass in a small mixie, till broken to tiny bits.
8. Soak in 1 cup water, keep aside for 20 minutes.
9. Heat, stirring continuously, till fully dissolved, and starts boiling.
10. Simmer for minutes or till transparent.
11. Cool a little.
12. Beat icecream till smooth, add fresh cream, chinagrass mixture.
13. Beat again till smooth or use an electric hand mixer.
14. Pour in a flan tin.
15. Transfer to freezer till firmly set, following procedure given a start of method.

To proceed before serving:

1. Unmould icecream base, place on a serving plate.
2. Pour some hot water inside the bowl to loosen.
3. Twist and carefully remove bowl.
4. Now you have a round icecream base with a depression in centre.
5. Pour warm fruit in depression.
6. Sprinkle brandy and set alight to sizzle, if desired.
7. Serve immediately, with the sizzling fruit.

Making time: 4 hours
Makes: 5 servings
Shelflife: To prepare before assembly 1 week, after assembly best immediately

How is the making of Muskmelon Icecream

1 small sweet muskmelon
1 litre whole fat milk
1 cup fresh cream,
3/4 cup sugar
2 tbsp. cornflour
2 drops vanilla essence

Introduction to Muskmelon Dishes


1. Peel, dressed, chop and mash muskmelon to pulp.
2. Keep aside, refrigerated till required.
3. Bring milk to boil, saving 1/4 cup to keep cold.
4. Dissolve cornflour in cold milk, keep aside.
5. Boil milk for approx.15-18 minutes.
6. Gently pour in dissolved cornflour, stirring continuously.
7. Boil on low, further 3-4 minutes.
8. Take off fire, add sugar and vanilla essence.
9. Stir till sugar dissolves, cool to room temperature.
10. Cover with a plastic sheet or clingfilm.
11. Set at highest freezer setting, till almost set, but not hard.
12. Remove, chop and beat till fluffy.
13. Beat cream a little, add to beaten icecream.
14. Add muskmelon pulp, fold in gently.
15. Transfer back to freezer as before.
16. Freeze till well set.
17. Scoop dollops and serve topped with kharbooja seeds sprinkled on top.

Making time: 1 hour (altogether, except freezing time)
Makes: 5-6 servings
Shelflife: Best fresh

How can we make Chocolate Icecream

1 litre - whole milk
1/2 cup - cocoa powder
1/2 cup - milk powder
300 gms - fresh cream
1/2 tin - condensed milk
2 tbsp - cornflour
1/4 cup - sugar (if required)


1. Dissolve cocoa, milk powder, cornflour in 200 ml. milk.
2. Put remaining milk to boil, cooking for 8-10 minutes.
3. Stir frequently while cooking.
4. Add condensed milk,mix till well dissolved.
5. Gradually add dissolved ingredients, stirring continuously till well dissolved.
6. Mixture should be a little extra sweet.
7. If required add some sugar.
8. Simmer further for 3-4 minutes.
9. Cool to room temperature.
10. Set in freezer for 4-5 hours till set but soft.
11. Remove, beat with electric beater, add in cream.
12. Beat till fluffy.
13. Transfer to freezer tray, reset for 5-6 hours.
14. When fully set, scoop and serve.

Making time: 30 minutes (excluding setting time)
Makes: 4 servings
Shelflife: 1 week approx in freezer

How to prepare Hawaiian Ginger Saffron Ice Cream

2 cups milk
1 cup whipping cream
1/2 vanilla bean
9 extra large egg yolks
3/4 cup cane sugar
1/2 cup water
1/4 cup fresh peeled, chopped, ginger
2 pinches of fresh saffron
Pinch of fresh ground nutmeg


* Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan.

* Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl.

* Return to sauce pan and stir over medium-low heat until custard thickness, do not boil.

* Strain custard in bowl and refrigerate until cold.

* Stir remaining 1/2 cup sugar, water, ginger, nutmeg, in sauce pan until sugar dissolves until resembles syrup.

* Strain mixture into custard and refrigerate.

* Process the custard in an ice-cream maker accordingly to manufactures instructions.

Transfer to containers and freeze. (Can be made 3 days in advance)

Easy preparation of Fruit Icecream Medley

2 scoops basic vanilla icecream
1/2 cup mixed chop fruit
(orange, strawberry, banana, grapes, chickoo, kiwi, etc)
2 tbsp. fresh fruit sauce (refer Sauces for Icecreams and Cakes)
1 icecream wafer for topping
1 tbsp. tiny cubes of leftover cake (optional)
2-3 tbsp. orange juice sweetened and chillled

Introduction to IceCreams


Use a balloon glass (with/without stem) for best result.

Toss the chopped fruit and cake together.

Place at bottom of glass. Pour the orange juice over it.

Place the icecream scoops over the fruit.

Pour sauce over scoops.

Cut wafer into 4 small triangles.

Poke into top of scoop to form a fan shape.

Making time: 20 minutes (excluding times of icecream and sauce)
Makes: 1 large helping

How to make Peach Banana Icecream

500 gms. Peaches
2 ripe bananas
200 ml. wholefat milk
200 gms. Fresh cream
1/2 tin condensed milk
1/4 cup sugar
1/2 lemon juice extracted

# Boil milk to 100 ml.
# Keep aside to cool to room temperature.
# Meanwhile, peel and thickly slice peaches.
# Put in a heavy pan, sprinkle sugar.
# Heat covered on a low flame, till watery liquid get a bit sticky.
# Add lemon juice, stir, allow to cool to room temp.
# Cut and mix in bananas, blend to a smooth puree in mixie.
# Add milk, cream, condensed milk to banana mixture.
# Run in short spurts till mixture is light and frothy.
# Set in refrigerator to 8-10 hours till firm but not hard.
# Serve in scoops or cubes.

Making time : 30 minutes (excluding setting time)
Makes : 10-12 servings
Shelflife : 2 days

How can we make Flavoured Icecreams--Recipe

1 recipe Basic Vanilla Icecream
(replace vanilla essence with that matching fruit used)
1 cup fruit pulp (coarsely mashed)
(mango or strawberry or chickoo, or any other of your choice)
1/2 cup fresh beaten cream
1/4 cup ground sugar

Introduction to IceCreams


Follow recipe for vanilla icecream till setting first time.

Remove when well set, mash and beat till soft and creamy.

Mix together the pulp, 1/4 cup cream and ground sugar.

Add cream for vanilla recipe first with essence and beat.

Add fruit cream mixture and fold in gently.

Transfer back to container and freeze till well set.

Serve scoops with the matching sauces.

(For sauces refer Sauces for Icereams & Cakes')


Alternatively add 1/2 cup recipe of the Fresh fruit sauces (referred above) instead, and mix just enough to form ripples in the icecream. Set as usual.

Making time: 20 minutes

How to prepare tasty Tutti-Frutti Icecream

1 litre - fullcream milk
2 1/2 tsp - cornflour
3/4 cup - sugar
1 cup - fresh cream
1 tsp - vanilla essence
1/2 cup - cold milk
1/4 cup - tutti frutti pieces
3 to 4 drops - orange colour


1. Bring milk to a boil.
2. Boil for 15 minutes on low, stirring occasionally.
3. Add orange colour soon after the milk has been boiled
4. Mix cornflour in 1/2 cup cold milk, keep aside.
5. Add sugar to milk, stir.
6. Add cornflour paste, stirring continuously, till boil resumes.
7. Boil for a further 4-5 minutes, take off fire.
8. When boiled milk cools a little
9. Cool to room temperature, freeze in covered tray, till set but not hard.
10. Break into pieces, beat with an egg beater till soft.
11. Add tutti frutti pieces while folding in the cream
12. Add tutti frutti pieces while folding in the cream.
13. Add cream and essence, mix well.
14. The texture should be light and creamy.
15. Reset in the freezer till frozen.

Making time: 45 minutes excluding cooling, setting times.
Makes: 4 helpings.
Shelflife: 3-4 days, in freezer

How to prepare Coconut Spout Ice Cream

Milk 2 cups
Egg white 2
Sugar 1/2 cup
Coconut spout (tender coconut) 1 cup
Gelatin 2 tsp


Add gelatin in 1/4 cup warm milk. Keep it till it dissolves.

Add sugar in the rest of the milk.

Beat egg white till it gets fluffy.

Mix all the ingredients except the coconut spout together.

Put coconut spout in a glass dish. Pour the mixture over the coconut. Keep it in the refrigerator for 2 hours

How to make Sitaphal Icecream

3 cups sitaphal pulp
1 can condensed milk
sugar if required

Introduction to Sitaphal Dishes


Empty can of condensed milk in a large beating bowl.

Chill condensed milk for 10minutes in freezer.

Puree sitaphal pulp, saving a tbsp. of segments.

Beat condensed milk with an electric hand beater, till foamy.

Add puree and beat again. Fold in segment.

Make icecream either in icecream churner, or set in freezer tray.

Stir with a fork or spoon every 1/2 hour, till icecream is almost set.

Remove in bowl again, beat with a wooden spoon or spatula till light.

Refreeze till well set.

Serve in scoops or slices.

Making time: 20 minutes
Makes: 5-6 servings
Shelflife: 2-3 days in freezer

Do you know the preparation of Lychee Icecream?Here is the Recipe

1 recipe basic vanilla icecream (refer icecreams section)
1 cup lychees, crushed coarsely in mixie
1 tbsp. chopped nuts or crushed praline powder


1. Prepared icecream in the regular method. This is given in basic Icecream recipes section.
2. When semiset, take out, crush lightly.
3. Add lychees, nuts and mix gently.
4. Set again till firm.
5. Take out and serve in individual bowls.
6. Garnish with a lychee or chopped nuts on top.
7. Serve with a scooper, when well chilled and set.

Making time: 45 minutes (excluding cooling and setting time)
Makes: 5 servings
Shelflife: 3-4 day in freezer compartment or fridge.

How to make Vanilla icecream

Milk 4 cups
Milk Powder 1 cup
Gelatin 1/2 tsp
Sugar 1/2 cup
Cornflour 2 tsp
Butter 1 tsp
Vanilla 2 - 3 drops


* Boil 3 cups of milk. Keep aside 1 cup of Milk.

* Mix Milkpowder, Gelatin, Sugar & Cornflour in 1 cup of Milk which is kept aside.

* Put that mixture in the boiling Milk.

* Cool it. Afterwards put butter and few drops of Vanilla essence and keep in freezer.

* Take out after 1/2 hour and put in the mixer. Put again in the freezer. It will be ready to serve.

How to make Delicious Mango Icecream

For Vanila
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. mango essence
1/2 cup cold milk

1 cup mango pulp (coarsely mashed)
1/2 cup fresh beaten cream
1/4 cup ground sugar


Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.

Mix cornflour in 1/2 cup cold milk, keep aside.

Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.

Boil for a further 4-5 minutes, take off fire.

Sprinkle gelatine over 3 tbsp. water in a small pan.

Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.

Do not bring it to a boil.

When boiled milk cools a little, add gelatine solution and mix well.

Cool to room temperature, freeze in covered tray, till set.

Remove when well set, mash and beat till soft and creamy.

Mix together the pulp, 1/2 cup beaten cream and ground sugar.

Add 1 cup cream first with essence and beat.

Add fruit cream mixture and fold in gently.

Transfer back to container and freeze till well set.

Serve scoops with the matching sauces.

(For sauces refer Sauces for Icereams & Cakes')

Tasty preparation of Quick Icecream


3 Egg yolks
2 cup Sugar
1 cup Cream
1/2 cup Powdered cocoa

1.Put the mixture of the egg yolks, sugar, cream & powdered cocoa together in the icecream maker.

2.Turn the handle until the icecream is firm.

3.Leave it in the freezer for 20 mts. Then serve cold.

How can we prepare Pista Icecream

3 cups milk
3/4 cup sugar
5tbsp corn flour (cornstarch)
Few drops vanilla essence
Few drops yellow and green color
1 cup cream
Crushed pista


1.Boil milk and add cornstarch dissolved in little water. Cook till thick.
2.Add sugar. Remove milk from gas and cool it.
3.Add vanilla essence and colors in it.
4.Beat it a lot and add cream in it. Keep it in the refrigerator for 1 hour.
5.Beat it again. Then add crushed pista in it. Now cool it in a freezer

How to make Kiwi Icecream?

1 - recipe basic vanilla icecream
2 to 3 - kiwis, ripe and firm
2 to 3 drops - kewra essence (optional)
2 drops - pistachio green food colour (optional)


1. Proceed to prepare vanilla icecream as per recipe in icecream section.
2. After adding in beaten cream, proceed as follows:
3. Mash kiwis with a fork, keeping seeds in the pulp.
4. Add to beaten icecream to which cream has been added.
5. Add colour and essence as desired.
6. Fold in ingredients, as you would the cream, till well blended.
7. Return to freezer, for 5-6 hours or till firmly set.
8. If set too hard, keep in refrigerator compartment for 15 minutes before serving.
9. Scoop out and serve with a slice or two or fresh kiwi per scoop.

Making time: same as vanilla icecream plus 10 minutes.
Makes: Same quantity as vanilla icecream plus 1 serving.
Shelflife: 3-4 days, if covered properly in freeze

How can we make Fig Ice cream?


1 litre - wholefat milk
100 gms - fresh cream
7 to 8 - plump figs, soaked in water overnight
or 6 to 7 - fresh ripe figs
3/4 cup - soft brown sugar
2 tbsp - cornflour
1/4 tsp - vanilla essence


1. Dissolve cornflour in 1/4 cup cold milk, keep aside.
2. Boil remaining milk till 2/3 in volume.
3. Add sugar, stir till dissolved.
4. Add cornflour paste, stirring continuously till boiling resumes.
5. Simmer for 2-3 minutes, stirring occasionally.
6. Take off fire, add essence, cool to room temperature.
7. Freeze in shallow icecream tray, covering with plastic.
8. Allow to set, but not to harden too much.
9. Whip cream till fluffy.
10. Mash fresh figs to desired consistency, or crush soaked ones in a mixer.
11. Break icecream, whip till fluffy but not liquefied. (You can use an electric mixer, but make sure it does not become liquid).
12. Transfer to a large bowl, fold in figs and cream.
13. Return to set till firm, and serve scoops of well set icecream.
14. It would take about 7-8 hours to set completely.

Making time: 45 minutes (excluding setting, soaking time)
Makes: 6-7 servings
Shelflife: 3-4 days, well preserved in freeze

Saturday, June 7, 2008

How can we make Rasam?

1. Cooked toor dal half cup
Tomatoes 2 large, each cut into 8 pieces
Curry leaves 2 sprigs
Water 4 cups
Tamarind 3-4 small pieces, mix with water and use that water
Salt to taste
Coriander seeds 2 table spoon( 1 used 1 tbsp. of powdered coriander)
Black pepper 1teaspoon
Jeera seeds 1 teaspoon
Ginger 1 teaspoon sliced thin
Garlic cloves 4( leave whole)
Dried red pepper 1
Asafoetida( I used the powder form, maybe used 1/4 tsp.)
Cooking oil 1 tablespoon
Mustard seeds 1 teaspoon
Dried red pepper 2( cut into 2-3 pieces)
Coriander (fresh) 1 tablespoon


Crush all the ingredients under the heading 2.
Add all this to ingredients under 1. and being to boil.
After the tomatoes have cooked weell, drain the mixture through a wide eyed sieve.( I did this ,but ended up adding some of the stuff to the drained liquid to give it some body)

Crack the mustard seeds in oil, add the dried red pepper and then add the drained mixture into it. Add fresh coriander and serve hot.