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| 1. | Soak the gelatine in 2-3 tablespoon of warm water for 10 minutes. |
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| 2. | Mix the egg yolks, sugar and gelatine with 2-3 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard. |
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| 3. | When the mixture coats the back of a spoon it is ready and can be taken off the double boiler. |
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| 4. | Cool slightly and fold in the mango purée and the candied ginger. |
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| 5. | Whisk the egg whites in a clean dry bowl till soft peaks form and keep aside. |
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| 6. | Whip the cream and fold into the mango mixture. |
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| 7. | Gently add the whisked egg whites and fold it in carefully. |
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| 8. | Pipe it into a tart or a chocolate shell using a large 5 star nozzle. |
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| 9. | Serve chilled. Suggested Accompaniments
Irish Coffee
Iced Café Mocha
Source : Tarala Dalal |
7 comments:
MANGO KULFI
An all time favourite flavour that never fails to please. All the goodness of the juicy alphonso mangoes in a sinfully rich and creamy kulfi.
Preparation Time : 10 mins.
Cooking Time : 15 mins
Makes 6 kulfis.
Ingredients
2½ cups (500 litre) milk
¼ cup milk powder
½ cup condensed milk
¼ cup sugar
1 cup alphonso mango pulp
Method
1.
Combine all the ingredients except the mango pulp in a non-stick pan and mix well.
2.
Bring this mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.
3.
Add the mango pulp and mix well.
4.
Pour into 6 individual kulfi moulds and freeze till set. Unmould and serve.
Source: Tarala Dalal
MANGO CHEESE PIE
A mango flavoured cheesecake on a ginger and walnut flavoured biscuit crust.
Cooking Time : 10 to 15 min.
Setting Time : 180 to 240 min.
Preparation Time : 20 min.
Serves 4 to 6.
For the crust
1 cup biscuit crumbs
1/3 cup broken walnut pieces
1/2 cup unsalted butter
a pinch dry ginger powder (soonth)
For the filling
2 mangoes, pureed
4 tablespoons thick curds
1 recipe cream cheese
3/4 cup castor sugar
1/2 cup fresh cream
For the decoration
a few mango slices
a few walnut halves
For the crust
1.
Grease a 200 mm. (8") loose bottomed tin (i.e. a kind tin which the sides of the tin be removed with out disturbing or upturning the dessert).
2.
Mix the biscuit crumbs, walnut pieces, butter and ginger powder very well.
3.
Press evenly in the cake tin.
4.
Chill until firm.
For the filling
1.
In a blender, liquidise the mangoes, curds, cream cheese and sugar to a thick puree.
2.
Whip the cream till soft peaks form and mix gently with the above mixture.
How to proceed
1.
Pour the filling mixture on the set crust and refrigerate till set.
2.
When set, unmould carefully.
3.
Garnish with mango slices and walnut halves.
4.
Serve chilled.
Tips
Taste the mangoes for sweetness and adjust the sugar accordingly.
By : Tarala Dalal
AAM LASSI SLUSH
Mangoes, curds and fresh mint leaves are all the ingredients you require to make this refreshing slush.
Serve it along with a spicy chaat to soothe your taste buds!
Preparation Time : 10 mins.
Cooking Time : Nil.
Serves 4.
Ingredients
2 to 3 alphonso mangoes, peeled and diced
1 1/2 cups fresh curds
1 tablespoon mint leaves, chopped
4 tablespoons sugar
8 to 10 ice cubes
For the garnish
a few mint leaves
Method
1.
Purée all the ingredients in a food processor.
2.
Pour the mango curds purée into shallow freezer proof container. Freeze until slushy for about 4 to 6 hours.
3.
Transfer it to a blender and liquidise till it is slushy.
4.
Serve immediately in small glasses garnished with mint leaves.
By Tarala Dalal
j'en ai l'eau à la bouche,
je pense à toi,je t'appelle dès mon retour.
FRUIT CHAAT
This chaat is sold in the street corners of Delhi. Fruit chaat, as the name suggests, is a blend of assorted fruits (preferably sweet acidic fruits) tossed with potatoes and a delectable blend of chutneys.
Any combination of fruits can be used according to the seasonal availability and personal preferences.
This chaat is packed with nutrients and is also low in calories. This recipe breaks the myth that chaat belongs to "junk" food category!
Cooking Time : Nil.
Preparation Time : 10 mins.
Serving 4.
For the chaat
1 cup papaya, diced
3/4 cup pineapple, diced
1 cup apple, diced
1/2 cup banana, diced
4 to 5 gooseberries, cut into2 halves each, (optional)
1/4 cup black and green grapes
1 cup cucumber, peeled and diced
10 to 12 cherry tomatoes, cut into 2 halves
1/2 cup boiled potato, diced
1/2 cup kachalu, boiled and diced (optional)
2 green chillies, finely chopped
1 tablespoon chopped coriander
For the seasoning
1 tablespoon green chutney
1 tablespoon khajur Imli ki chutney
1/4 teaspoon black salt (sanchal)
1/2 teaspoon roasted cumin seed (jeera) powder
1 teaspoon chaat masala
1/4 teaspoon chilli powder
juice of 1/2 lemon
a few sprigs mint leaves
salt to taste
Method
1.
Combine all the chaat ingredients in a bowl and toss well with the seasoning.
2.
Serve immediately.
Tips
Chill the fruits thoroughly and add the seasoning just before serving.
SAMOSA KADHI CHAAT
Traditionally, samosas are served with chutney or chole, but this one which is a personal favourite of mine, is a bit different. I have experimented serving them with a coconut kadhi and to add some crunch to the dish, I have added chopped spring onions. This chaat is a meal in itself!
The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk are now available in tetrapacks at grocery stores, so you need not go through the effort of extracting it!
Preparation Time : 40 mins.
Cooking Time : 30 mins.
Serves 6.
For the samosa covering
1/2 cup plain flour (maida)
2 teaspoons ghee, melted
salt to taste
For the samosa filling
1 cup boiled potato, cubed
1/2 cup green peas, boiled
2 tablespoons capsicum, chopped
1 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
2 teaspoons ginger-green chilli paste
2 teaspoons amchur (dried amchur powder)
1 teaspoon coriander-cumin seed (dhania-jeera) powder
1/2 teaspoon garam masala
2 tablespoons oil
salt to taste
Other ingredients
oil for deep frying
For the coconut kadhi
1 1/2 cups coconut milk
2 tablespoons Bengal gram flour (besan)
3/4 cup fresh curds
2 cardamoms (elaichi)
2 cloves
25 mm. (1") stick cinnamon
1 bay leaf
6 curry leaves
1 teaspoon ginger, grated
1 1/2 teaspoons red chilli, sliced
1 teaspoon oil
salt to taste
For the garnish
1/2 cup khajur imli ki chutney
1/2 cup green chutney
2 tablespoons chopped coriander
2 tablespoons chopped spring onions
2 to 3 cherry tomatoes, sliced (optional)
For the samosa covering
1.
Mix all the ingredients in a bowl and knead into a firm dough using water. Knead well.
2.
Divide the dough into 6 equal portions and roll each portion into 125 mm. x 50 mm. (5" x 2") oval. Keep aside.
For the samosa filling
1.
Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and ginger-green chilli paste.
2.
Sauté for 1 minute and add the potato, green peas, capsicum, amchur, coriander-cumin seed powder, garam masala and salt.
3.
Mix well and mash lightly.
4.
Remove from the fire, cool, divide into 12 equal portions and keep aside.
For the samosas
1.
Divide each samosa covering oval into 2 halves.
2.
Make a cone from each part and stuff with the filling.
3.
Seal the edges carefully usign a little water. Repeat with the remaining oval halves and filling to make 11 more samosas.
4.
Deep fry in hot oil on a slow flame till golden brown in colour. Keep aside.
For the coconut kadhi
1.
Add the gram flour to the curds, mix well and keep aside.
2.
Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves.
3.
When the curry leaves splutter, add the ginger and red chilli and stir for a few seconds.
4.
Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously.
5.
Add the gram flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside.
How to serve
1.
Place the hot samosas in a serving bowl and spoon the hot kadhi over them.
2.
Top with the khajur imli ki chutney and green chutney.
3.
Garnish with the coriander, spring onions and cherry tomatoes.
4.
Serve hot.
PANI PURI
Crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. They are known as "Golgappas" in Northern India and as "Poochkas" in West Bengal.
When my favourite "panipuriwallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more!
Sprouts can be replaced by hot ragda to complement the chilled mint water.
Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble. Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes.
Cooking Time : 25 mins.
Preparation Time : 25 mins.
Serves 4.
For the puris
1/2 cup fine semolina (rawa)
1/2 tablespoon plain flour (maida)
3 tablespoons soda water (bottled)
salt to taste
For the pani
1 1/2 cups chopped mint leaves
1 tablespoon chopped coriander
1/3 cup tamarind (imli)
25 mm. (1") piece ginger
4 to 5 green chillies
1 teaspoon roasted cumin seed (jeera) powder
1 1/2 teaspoons black salt (sanchal)
salt to taste
Other ingredients
1 recipe Khajur Imli ki Chutney
1/2 cup mixed sprouts, boiled
1/2 cup Boondi, soaked and drained
For the puris
1.
Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
2.
Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.
3.
Place these circles under a damp cloth for about 5 minutes.
4.
Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (Press each puri using a slotted spoon till they puff up in the oil).
5.
Remove, drain on absorbent paper and store in an air-tight container.
For the pani
1.
Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
2.
Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
3.
Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
4.
Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.
How to proceed
1.
Crack a small hole in the centre of each puri.
2.
Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.
Tips
You can use ragda instead of the sprouts or boondi.
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