Beverages and Desserts
Makes about 24 125g plain flour 2 tbsp gram flour ¼ tsp baking powder 1/8 tsp ground turmeric 125ml natural yogurt 800ml cold water 450g caster sugar 1.5 tsp rosewater or 6 drops rose extract 400g ghee 3 tbsp pistachios, roughly chopped In a medium bowl, whisk together the plain flour, gram flour, baking powder and saffron. Add the yogurt and 150ml water and use a wooden spoon to beat together until smooth. Leave in the fridge overnight. The next day, add the jalebi mixture to the bowl of a stand mixer. Beat it on medium for 10 minutes to develop the gluten in the dough. Whilst you beat the dough, start on your sugar syrup. Add 650ml water, sugar and rose extract to a deep, wide saucepan. Bring to a boil and then reduce to a steady simmer until sugar has completely dissolved and has thickened to a syrup consistency – about 10 -15 mins. Remove from the heat and set aside. Heat the ghee in a wide pan with low sides, until around 170c in temperature. Pour the batter into a squeezy bottle and then squeeze spirals of batter into the hot oil to create coils. Cook for 1-2 minutes on each side so that they turn golden and are slightly crisp. Scoop them out of the ghee, allowing any excess oil to drip off, then drop them into the sugar syrup for about 30 seconds so they are fully submerged. Lift out and lay on a wire rack. Once all done, sprinkle with pistachios and serve while still warm.
Indian Pistachio Ice Cream - Pista Kulfi Serves 12 5 cups of full cream milk 2 level tbsp cornflour 1 tin condensed milk 1/2 tsp ground cardamon seeds kewra essence 1 tbsp pistachio nuts Mix the milk and condensed milk stirring continuously. Make a paste of cornflour with 2tbsp of water and add to the milk mixture. continue stirring till it thickens. Remove from the heat and add the essence, cardamom and the nuts. Fill in the moulds and leave to set in a freezer for 6-8 hours or overnight.
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Prep: 5 Minutes Cook: 0 minutes Serves: 4 Ingredients: 1 ripe mango ½ pineapple or a can of pineapple chunks in water, drained 1 papaya 1 banana, sliced 2 kiwi fruit 8 strawberries, washed, hulled and sliced juice of ½ lime 1 small bunch fresh mint, leaves picked 1 tsp runny honey 200g yogurt Method: Cut the flesh of the mango off the stone and scoop out the flesh from the skin with a spoon. Place into the bowl with the pineapple. Cut the papaya in half and scoop out the black seeds inside. Scoop the fruit out of the skin in the same way as with the mango. Place into the bowl. Top and tail the kiwi fruit, then, sitting it on one of its flat ends, trim the furry skin off with a sharp knife. Slice the kiwi and place into the bowl. Drizzle the lime juice over your fruit. Mix in the banana. Take four bowls and divide the fruit between them. Pound most of the mint leaves with the sugar in a pestle and mortar. Spoon a little yogurt over the top of each plate and sprinkle over the mint sugar and the rest of the mint leaves and serve. Tip: Give your fruit a squeeze before you buy it to make sure it's just soft and ripe.
Chocolate couverture is chocolate used for cooking which contains a high content of cocoa butter around 30-40 percent. This fudge also a great way to introduce children to different spice flavours. Makes about 8 pieces 150g white chocolate couverture 1 tsp unsalted butter the seeds of 4-5 green cardamom pods, crushed (optional) 150g full fat milk powder Break the chocolate into small pieces and place in a heatproof bowl and set aside. Add a little boiling water to a saucepan and heat until simmering. Suspend the bowl of chocolate over the simmering water (this is known as a bain marie) and allow the chocolate to melt. Chocolate needs to be heated carefully to prevent it from seizing through overcooking. Once melted, set aside. Melt the butter in a heavy based pan over a medium heat. Add the cardamom and mix well. Tip in the milk powder and continue simmering and stirring, for 3-4 minutes until the mixture begins to come together. Then add the melted chocolate and continue mixing or until the mixture becomes stiff and begins to leave the side of the pan and possibly leaves a sheen of the butter in the pan. Tip the mixture onto a sheet of greaseproof paper and leave it to stand for a couple of minutes, then use a wet palette knife or spatula, shape into a 10cm/4 in square about 1.5cm/ 1/4 inch thick. Cover and place in the refrigerator for half an hour. Using a sharp knife, cut the cooled fudge into eight 3 cm squares. Serve immediately with coffee, or transfer to an airtight container and refrigerate for up to 5 days.
Serves 6 25g butter, for greasing 1-2 tbsp cocoa powder, for dusting 100g good-quality dark chocolate, chopped 100g butter, cut into small pieces 100g caster sugar 2 whole eggs 2 egg yolks 100g plain flour Preheat oven to 180°C/Gas 3. Butter six ramekins (about 7.5cm in diameter), then dust liberally with cocoa, shaking out any excess. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes. Whisk the whole eggs, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the flour. Divide the chocolate mixture between the ramekins and bake for 8-10 minutes. Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a dollop of crème fraiche or a scoop of vanilla ice cream.
Serves 2 1 cup dates, such as deglet noor or medjool 1 cup milk 2 cups quality vanilla ice cream Pit and chop dates. Put the dates and milk into jar of a blender and purée until smooth. Add the ice cream and purée again. Divide the shake between 2 tall glasses.
These are like a double layered shortbread which are sweet and tangy. The base is baked first and then the lemony layer is placed on top and baked further for a once in a while treat. Makes approximately 16 pieces For the Base: 225g butter, softened 65g icing sugar (confectioners') 225g plain flour For the Filling: 4 eggs, beaten 330g caster sugar 4 tbsp plain flour 4 tbsp lemon juice 1 tablespoon lemon zest (approx 1 lemon), finely grated Preheat the oven to 180C. Blend the butter with the icing sugar and the 225g plain flour. Place the mixture into a baking tin (approx 13x9x2 inch). Bake in the centre of the oven for 18-20 minutes until almost firm. Remove from the oven. For the filling, blend the eggs with the caster sugar, the 4 tablespoons of plain flour, lemon juice and lemon zest. Pour over the baked layer. Return the tin to the oven and bake for 20 minutes more. Loosen around the edges, and cut into 16 pieces. Sprinkle with icing sugar and serve.
This is a great way of using up leftover apples in your fruit bowl. I've added oats for that extra crunchiness and a little roughage. I've also used less sugar for the topping as is traditionally used. Serves 6 For the crumble: 150g plain flour 70g rolled oats 80g brown sugar 130g vegan margarine or butter For the filling: 350g apples, some peeled, cored and cut into 1cm pieces 30g brown sugar 1 tbsp plain flour A generous pinch of ground cinnamon Preheat the oven to 180C/350F/Gas 4. Place the flour, oats and sugar in a large bowl and mix well. Taking a few cubes of margarine or butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Bake in the oven for 30-40 minutes until the crumble is browned and the fruit mixture bubbling. Serve with custard.
This is a cheesecake which requires no eggs and no baking. I've added extra fresh root ginger to make it more zingy but you can omit it if you'd like the flavour to be softer. Serves 4 200g pack stem ginger cookies or ginger nut biscuits, crushed 50g butter, melted 2 x 250g tubs of mascarpone cheese 40g icing sugar, sifted finely grated zest and juice of 2 limes 1 tsp peeled and finely grated root ginger Grease and line with parchment paper, an 18cm (7in) spring sided or loose-bottomed cake tin. In a bowl, mix together the crushed biscuits and melted butter and press into the base of the cake tin. Put the mascarpone, icing sugar, lime zest, lime juice and ginger in the bowl and beat together with a fork until well combined. Then spread evenly over the biscuit base. Cover with clingfilm and then put in the freezer for 30 minutes to allow the cheesecake to set. Remove from the freezer and serve.
Apricot Nut Dessert - Malai Khumani Malai Khumani is a popular recipe that was created in the princely southern state of Hyderabad. The sweet tooth of Hyderabadis is legendary. No meal is ever complete without a sweet and this dessert is a favourite at weddings, when the fresh apricot stone’s kernel is removed and used as a garnish. It can be served with cream, custard or ice cream. Serves 4 50g caster sugar 250g dried apricots, finely chopped 2 drops rose extract or 1 tsp rose water or 1 tsp vanilla extract 200ml double cream, stiffly whipped 50g chopped pistachios In a heavy-based pan, gently dissolve the sugar in 400ml cold water, stirring occasionally until all the sugar has dissolved. Add 400g of the apricots and simmer for 10-12 minutes. Drain. Stir the rose extract, water or vanilla extract into the whipped cream. Fold the apricots into cream and spoon into 8 ramekins or serving glasses, Serve chilled, garnished with the chopped pistachios and the remaining dried apricots.