French Chocolate Mousse

Ingredients.............................

1. Cooking dark chocolate- 50gm
2. Whipped ctream- 1cup
3. Sugar- 20gm
4.  Flower Essence-2 drop
5. Chocolate shaving- 1tsp
6. Strong coffee- 2tsp dissolve in hot water

Method.............................

• Melt the chocolate in double boiler and make lumps free paste, off the heat and let it be cool. chocolate  should be in room temperature.

• Whisk cream and make thick paste add sugar and essence mix them proper.

• Now take a another bowl, add 1tsp chocolate paste and 5 tsp cream, it's depend on you . how much you will like chocolate taste.

• Mix them and keep in fridge for 5 hours.
• French Chocolate Mousse is ready  to serve.

Egg free- Home made -Coffee Ice-cream

Ingredients..............

1. Double cream- 100ml
2. Coffee- 2tsp
3. Warm water- 5tsp
4. Sugar- 50gm

Method................................

• take a cup pour coffee and warm water and mix it well , now take a big bowl add cream and whisk for 4min, when it turns thick add coffee water slowly , you can put more coffee according to your taste.

• Now add sugar and whisk again for 1/2min, transfer to another bowl, keep in fridge for 4hours .

• Egg free- Home made -Coffee Ice-cream is ready to serve.

Pear Pudding (Pear Ka Halwa)

 

Ingredients.............................

1. Grated Pear-2
2. Sugar-6tsp
3. Cardamom pwd-2pinch
4. Condensed Milk- 2tsp
5. Clarified Buter/Desi Ghee-2tsp
6. Raisins-2tsp
7. Almond-4

Method...........................................

• Heat the wok, pour butter -after 1/2 min add cardomom pwd and grated pear, fry till golden brown.

• Now add sugar, raisins mix them properly , after 1 min add condensed milk and cook another 2 min, stir continuously.

• Pear Pudding (Pear Ka Halwa) is ready to serve.

Coconut Yoghurt

Ingredients..........................

1. Fresh coconut- 75gm
2. Single cream- 2tsp
3. Yoghurt- 1/4cup
4. Sugar- 4tsp
5. Milk- 6tsp

Method...................

• Take mixer jar add all things and make creamy texture.

• Transfer to another bowl and keep in fridge for 1 hour.

• Coconut Yoghurt is ready to serve.

Pineapple Tapioca Pudding

Ingredients..............................

1. Pineapple small chunks- 1cup
2. Tapioca- 1/4cup soaked in water for 1/2hour
3. Sugar- 20gm
4. Green cardomom Pwd- 1/4tbsp
5. Chopped walnut and almond for garnishing
6. Milk- 1/2lt

Method.............................

• Heat teh wok add sugar and pine apple chunks and leave for 5min, after 5 min you can see teh pine apple colour has changed means it has cooked.

• Now add milk and wait for 1st boil, that time add soaked tapioca and stir continuously for 3min. other wise it can burn now add cardamom pwd, dry fruits.

• Pineapple Tapioca pudding is ready to serve, You can serve chilled as well.

How to make Frosting/ Icing for cake

Ingredients....................

1. Caster sugar- 150gm
2. Dairy free or unsalted butter/double cream- 200gm
3. Electric whisk

Method.................

• Take a big bowl pour double cream, whisk it about 1/2 min, now add caster sugar slowly slowly, and continue the whisk
• After 1/2 min, you will see double cream and sugar turns thick paste, keep it in fridge..............for 1-2 hours................
• Frosting /Icing is ready 

Ripe Banana Bites (Kele ki burfi)

Ingredients..................................

1. Ripe banana/paka kela- 2
2. Milk- 300ml
3. Milk pwd- 4tbsp
4. Green caromom pwd- 1/4tbsp
5. Dry fuits mix- 5tbsp
6. Oil- 3tbsp
7. Dessicated coconut- 4tbsp
8. Sugar-75gm

Method.....................

• Peel banana cut into small pieces, take a jar add banana, 100ml milk and make a smooth paste.

• Now heat the wok add banana paste and add rest milk, milk pwd and cook until milk dries up.

• Now add oil , cardamom pwd and stir continuously till it turns brown in colour.

• Now add dessicated coconut, sugar and stir.

• Remove it from the flame. Grease a plate with butter/oil and spread the mixture in the plate.

• Its thickness should be 1/2". When it settles to be cut in pieces, cut barfi in desired shape.
• Garnish with dry fruits and serve.