Chocolate Mousse Recipe: By Badhige

RECIPE INGREDIENTS; (4 servings)

Preparation time: 20 minutes, plus 2 hours’ chilling

165 g (51/2 oz) dark chocolate finely chopped

25g (1 oz) unsweetened cocoa powder

10 organic or free range egg whites

25 g (1 oz) caster sugar

1 organic or free range egg yolk

Whisking the egg whites.

With an electric beater, whisk the egg whites and sugar for 2–3 minutes, until they form soft peaks.

Adding the eggs to the chocolate.

Stir the egg yolk into the chocolate and cocoa mixture and immediately whisk in a quarter of the egg whites to lighten the mixture.

Melting the chocolate.

Place the chocolate and cocoa powder in a large bowl set over a pan of hot water and leave to melt over a low heat; do not boil the water or the chocolate will become grainy. Stir until smooth, then remove from the heat. Keep warm over the pan of water while you whisk the egg whites.

Fold in the remaining egg whites with a large spatula, ensuring that you do not over mix or the mousse will be heavy. Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.

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Biscuit Pudding

INGREDIENTS:

.6 Cold Biscuits
.1 Cup Water
.1 1/4 Cups Of Sugar
.1/4 Cup Butter
.1 Teaspoon Nutmeg
.1/2 Cup Raisins
.2 Eggs Lightly Beaten
.1/2 Cup Evaporated milk

PREPARATION:

Soak crumbled biscuits in hot water for a few minutes;
add sugar, butter, nutmeg, raisins, beaten eggs, and milk,
mixing after each addition.
Pour into 1-quart greased baking dish;
bake in preheated 350° oven for about 30 to 40 minutes,
or until browned.


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Gulab Jamun Recipe: By Badhige

Ingredients:

1 C FullCream Milk Powder
1/2 C all purpose flour
1/2 tsp baking soda
2 tbs butter
Full Cream milk , enough to make the dough
Sugar Syrup:
2 C Sugar
1 C water
3 to 4 cardamom pods, slightly crushed
A few strands of saffron or rose water

Directions:

Make the dough by combining all the ingredients .
Make 20 balls by gently rolling the dough between your palms into a smooth ball.
Heat the oil on high and then lower the heat to medium.
Fry the balls one by one.
They will sink to the bottom of the pan , will rise to the surface once cooked .
Ensure complete cooking from inside and even browning by moving and shaking the pan gently with the right temperature .
Syrup :
Boil the sugar and the water with cardamom pods, and saffron or rose water
Sugar will dissolve in water at medium heat in 5-10 minutes .
Do not caramelize the sugar.
Keep it warm in a serving dish .
Add the fried gulab jamuns directly into the warm syrup.
Leave it overnight .
Serve warm or at room temperature.

How to make Banana Custard by Badhige

What you need:
• 2 Ripe Banana
• 15 gms Custard Powder
• 1/4 cup Sugar
• 150 ml Milk
• 1 tsp Almonds (chopped)
• 1 tsp Cashew Nuts (chopped)
• Few drops Vanilla Extract




How to Make:

•	Peel off bananas and cut into small cubes.
•	Mix custard powder and sugar in little milk.
•	Boil the remaining milk for 10 minutes.
•	Pour the boiled milk into the above mixture.
•	Bring the mixture to boil.
•	Add banana cubes and vanilla extract.
•	Garnish with chopped almonds and cashews
•	Banana Custard is ready to serve.

Kiru Haluvidhaa with Fruits by Badhige

Ingredients
1 Packet of Plain Gelatin (Sufficient for 500ml liquid)
400 ml Soya Milk ( you can also use Coconut Milk )
40 gms Chopped Apple
40 gms Chopped Orange
40 gms Tinned Cherries in Syrup
Jelly Mould ( you can also use Agar Agar Powder )

Preparation
1. Put the soya milk / cocnut Milk  into a saucepan, together with the gelatin. Notice that we are using less liquid than is normally used for a jelly (jello) dessert, for this dish we need a firmer jelly.
2. Heat gently to dissolve the gelatin, don't let it boil, and keep stirring.
3. Pour into a mould and leave in the fridge to set overnight.
4. Turn it out onto a plate and slice. I like to cut out star shapes when I serve this dish.
5. Mix the fruit with together with the syrup from the cherries and pour over the tofu stars (This syrup, will give the dish its sweetness).