Nisha and Nishanth's Culinary Debacles

This is a simple and much loved dessert and a quick fix! I got the recipe from this website: http://www.cookingmarvel.in/desserts/rasgulla_pudding.html INGREDIENTS Rasgulla (medium) 12 Vanilla Icecream 500 gm Milk Chocolate (grated) 3 tbsp METHOD Take half of the icecream in a serving bowl and beat for one minute. Squeeze the rasgullas completely and add to the above. Beat the rest of the ice cream and pour on it. Garnish with the grated chocolate and refrigerate for 2-3 hours. Serve chilled. Serves: 5-6 adults.

I decided to make seviyan for Nishanth's birthday and heres how i made it. Ingredients -------------- 7 tbsp sugar 1/2 gallon milk 3 handfuls of vermicelli 2 tbsp ghee 2 tsp chopped cashews raisins 1/4 tsp cardamom powder or 2 green cardamoms crushed Method: 1. Heat ghee up and fry the vermicelli to golden brown 2. Add cashews up and fry them 3. Add milk and boil until the mixture thickens up 4. Add sugar (add more if required according to taste) 5. Let the milk thicken to desired consistency. 6. Sprinkle cardamom powder and add raisins 7. Can be served hot or cold as desired

I tried this one out recently (i had seen my mom and aunt make puddings and decided to try out something based on what i remembered) and it came out really well. Its the perfect desert for the hot summer. Ingredients: 500 ml milk (2%) 3 tbsps custard powder 12 tsps sugar 2 eggs Method: 1. Make custard as per the instructions on the packet. Heat up 500 ml milk with 9 tsps of sugar (Add 3 tbsp custard powder separately to 1/4 cup cold milk and dissolve the custard powder). Once the milk comes to boil, remove from heat and add the custard powder dissolved in milk stir. Put the mixture back on the stove and stir continously for another 2 minutes and let it heat up. 2. In an alliminium baking pan (i just used an alliminium pot), heat the 3 tsps of sugar until it is caramelized (dark brown and it thickens up). In case, you like more caramel use more sugar. 3. Once the custard has cooled, add 2 eggs to the mixture and beat it up. 4. Add water to the pressure cooker (up to 3/4 the level of you...

Ingredients 1 litre milk 1 kilo granulated sugar 1/2 tbsp fine sugar 2 tsp plain flour or corn flour 2 cups sour yoghurt 8 cups water 5 drops rose essence a few drops of rose water Method: 1) Boil the milk and allow it to cool. Remove the cream on top. Heat the milk again, add the yoghurt. Stir the milk well. Leave it undisturbed for 20 minutes. Drain off the liquid. 2) Pour the coagulated milk on a fine cloth and tie it. Hang it for 30 to 45 minutes. Squeeze the coagulated milk in the cloth gently. 3) Place it in a shallow dish. Add the fine sugar, plain flour or corn flour and rose essence. Knead the mixture into a smooth and fine paste with the palms only. Make into balls. 4) In a heavy bottomed vessel heat the granulated sugar and water. Boil the mixture for some time to get a syrup of thin consistency. Keep it hot over a low fire. 5) Drop the balls once by one into the syrup. Cover the vessel with the lid and boil for 10 to 15 minutes. Remove the lid and boil the syrup for 5 minut...

Ingredients 2 cups plain flour 2 cups sugar 2 cups grated carrots 2 cups dates chopped 1/2 cup walnuts chopped 1/2 cup almonds chopped 3 eggs 1 1/2 tsp baking powder 3/4 cup ghee or oil 1/2 tsp vanilla essence Method: 1.Beat the eggs then add sugar to it and beat well. Add carrots, dates, almonds, walnuts, vanilla essence and ghee and mix well. 2. Sieve the flour with the baking powder and add it to the batter in batches. 3. Grease a cake tin and dust with flour. Pour the cake mixture into it and bake in a moderate oven for 1 hour.

Ingredients: 100 gms sugar 1 1/2 cups milk heated 2 eggs separated 1 1/2 tsp vanilla essence 3 tsp gelatine 1/2 cup cream 25 gms cashewnuts chopped hot water a few almonds for decoration Method: 1) Heat 50 gms of sugar and 2 tbsp hot water in a heavy pan over low heat until the sugar turns golden brown 2) Add the milk and stir over low heat until the caramel has dissolved 3) Cook the egg yolks with 50 gms sugar. Pour caramel into it and cook over low heat until thickened. Remove from fire and cool. 4) Heat the gelatine with 1/4 cup of water until dissolved. Add to the caramel. When the mixture begins to thicken fold in the whipped cream, chopped nuts and essence. 5) Beat the egg whites until it forms stiff peaks, add sugar and fold into the caramel. 6) Pour into a dish and set in refrigerator. Decorate with almonds

Pineapple Souffle 1 tin pineapple 1 tin milkmaid (400 gms) 250 gms fresh cream 2 tbsp gelatine 1. Remove pineapple pieces and chop it into small pieces 2. Take the syrup and double boil with gelatine. Stir it continously until it is completely dissolved. 3. In a bowl mix milk maid, fresh cream and pineapple pieces. Now add it to the mix and stir it properly and fridge it first in the freezer and then in the fride.Optional- you can make litchee or peaches.

This is one of those traditional Dawoodi Bohora recipes passed from generation to generation... I got it from one of those rare to come across books "Bohra Food A Gourmet's Delight" by Shirin Vahanvala Ingredients: 2 cups wheat flour 1/4 cup semolina 300 gms ghee 25 gms gundur(gum arabic) 4 kinds of "magaj",badam, pista to taste 50 gms mava(if using ghee omit mava) 250 gms jaggery Method: In 200 gms ghee fry gundar until white and fluffy. Remove and set aside. In same ghee fry rava slightly then add flour and fry on low fire till the aroma comes and the ghee separates. Just before this happens. add dry fruits and mawa. Now remove the mixture from the fire and set aside. In same pot add the remaining ghee. Heat slightly and add jaggery, when the mixture bubbles, pour the atta mixture and stir well. When the spoon feels heavy, remove from fire, pour in a thali and press well. Make pieces when warm. Store when cool. 4 kinds of 'magaj' mean...

Serves: 8 to 10 Ingredients 20 to 25 large lychees ( i tried this with tinned lychees got from the indian store) 20-25 almonds-blanched (soaked in hot water and skin removed) 10 sheets of varq(silver sheets) - Makes the dish look pretty - i did without it 1/2 tin of milk maid or sweetened condensed milk (3/4 cup) 1/2 cup of milk 250 gm paneer grated ( i tried with the paneer grated long - its better to grate it fine) 1/4 tsp kesar(saffron) soaked in 1 tbsp of rose water 300 gm cream - chilled nicely and whipped until it turns thick (i bought whipped cream) Garnish A few rose petals a few green pistas sliced Method Peel and carefully deseed the lychees keeping the lychees whole Insert one almond in each lychee in place of the seed (The dish tastes just as good if this step is ommited). Open up a varq carefully and place two lychees on the broad end(open end) downwards on the sheet leaving some space in between the lychees.Carefully lift the paper beneath the varq to coat the lychees wit...

This recipe was passed down to me by my mami in Mysore who is an awesome cook. I spent almost a month with her in 2002 and her recipes have been a hit. This is mainly meant for the indian audience for i am yet to find equivalent ingredients in the US supermarkets. Ingredients: 1 small tin milkmaid around 150 to 200 gm 250 gms fresh cream 1 small tin chopped pineapple around 250 gm 1 tbsp gelatin Method: Mix the pineapple, milkmaid and fresh cream in a bowl Heat water in a pan and in the a smaller pan add the gelatin and pineapple syrup from the tinned pineapples Place the smaller pan in the bigger pan and continue stirring until the gelatin dissolves Add the syrup and gelatin mixture to the rest of the mixture Stir and place in freezer until set Cooking time: 5 -10 minutes Tips: One could also used any other variety of fruits. I have tried the same recipe with tinned lychees and peaches but found that the combination was a little too sweet to my liking... Pineapple on the other hand ha...