Topic started by Rimi (@ dsc02-aui-tx-2-94.rasserver.net) on Tue Dec 3 17:27:15 .
All times in EST +10:30 for IST.

I found this dessert recipe, tried it out, and it was yummy.
Fruit Jewel
*************
Pears- 4
Lemon juice- 1 tbsp.
Orange rind, grated- 1 tbsp.
Orange juice- 1 cup
Mango pulp- 1/2 cup
Pistachio, chopped- 6-8
A few Pomegranate seeds
Peel pears, cut into half and remove seeds. Sprinkle lime juice to avoid dis-coloring.
Arrange pears in a Microwave safe dish, Pour orange juice and mango pulp over it. Sprinkle all over with the orange rind and pistachios.
Cover with a paper towel or microwave safe saran wrap and microwave for 6-8 minutes. Remove and garnish with pomegranate seeds.
Note: When grating avoid the white pith of the orange.

Responses:

• From: Rimi (@ dsc02-aui-tx-1-62.rasserver.net) on: Wed Dec 4 11:00:09
  
  Carrot Halwa
  *************
  Ingredients:
  Carrot, grated -2 cups
  Milk -2 cups
  Milk powder -1/2 cup
  Ghee -1/2 cup
  Sugar -2 cups
  Almonds, chopped -1/4 cup
  Raisins -1/4 cup
  Cardamom powder -a pinch
  Vanilla essence - a few drops
  Roasted Coconut flakes, for garnish - 1 tblsp.
  Method:
  In a heavy bottomed pan, cook grated carrots with milk and sugar, stirring constantly. When mixture begins to thicken, add ghee, almonds, raisins & vanilla essence and keep stirring till all the liquid is absorbed and the Halwa leaves the sides of the pan. Pour into a glass pie dish and smoothen the top. Garnish with fresh lightly roasted coconut flakes.
  Serve warm or chilled.
  
  
  
• From: funcook (@ tor-58-17a-209197162129.3web.net) on: Wed Dec 4 21:16:21
  
  Hello Rimi!
  
  Just one question.
  
  Why would you want to cook carrots along with the sugar? Would the sugar not inhibit the cooking of carrots?
  
  
  
  
  
• From: Rimi (@ dsc02-aui-tx-2-246.rasserver.net) on: Thu Dec 5 12:14:47
  
  Hi funcook,
  You are right and raised a legitimate point. My apologies for the 'major goof'(see what happens when one needs new eye glasses and does sloppy proof reading)!
  The sugar should only be added when the mixture thickens at the later stage of cooking, along with the almonds, raisins, ghee, essence & cardamom pdr.
  
  
• From: Rimi (@ dsc02-aui-tx-1-49.rasserver.net) on: Fri Dec 6 12:31:34
  
  Royal French Toast
  ******************
  Ingredients:
  Bread, white- 6 slices
  Eggs- 2
  Milk- 1/4 cup
  Heavy Cream- 1/4 cup
  Sugar- 2 tbsp
  Vanilla essence- a few drops
  Nutmeg, grated- a dash
  Powdered sugar for sprinkling.
  Butter for toasting.
  Method:
  Cut off the bread crusts and slice them into neat wedges. Beat eggs lightly, Stir in milk, heavy cream, sugar, vanilla essence and nutmeg.
  Melt butter in a skillet. Dip the bread slices and coat them well in the batter. Toast both sides in buttered skillet till they turn golden brown. Arrange them in a platter and sprinkle with a layer of powdered sugar.
  Serve warm with maple syrup.
  
  
  
• From: Rimi (@ dsc02-aui-tx-4-161.rasserver.net) on: Wed Dec 11 17:31:28
  
  Festive Pumpkin Custard
  ~~~~~~~~~~~~~~~~~~~~~~~
  Ingredients:
  Eggs -3
  Pumpkin, cooked or canned -1cup
  Half&Half -2 cups
  Brown sugar -1/2 cup, packed
  Salt - a pinch
  Nutmeg powder - a dash
  Ginger, grated -1/4 tsp
  Cinnamon powder -1tsp
  Vanilla essence -1tsp
  Method:
  In a bowl, beat eggs lightly. Add the pumpkin & mix. Add Half & Half, brown sugar, salt, nutmeg, ginger, cinnamom, vanilla essence and stir in well. Pour the mixture into oven proof custard cups. Place them in a deep, rectangular baking dish. Add hot water, (about inch) to the baking dish and bake in a pre-heated oven at 325 degrees for 45 minutes. Check if done by inserting a toothpick into one edge of the custard; if it comes out clean, it is done. Remove and let it cool at room temperature. The center of the custard will become firm when it is cool. Serve at room temperature or chilled with a dollop of whipped cream and a cherry on it.
  
  
• From: Rimi (@ dsc02-aui-tx-2-225.rasserver.net) on: Thu Dec 19 12:47:44
  
  Mexican Bread Pudding
  ~~~~~~~~~~~~~~~~~~~
  Ingredients:
  White bread -1lb
  Butter -2tbsp
  Raisins -1 cup
  Pineapple chunks -1 cup
  Colby longhorn cheese -4 oz
  Chopped Walnuts -3/4 cup
  Cinnamon sticks -10
  Sugar -2 cups
  Water -2 cups
  Method:
  Combine water, cinnamon, and sugar in a saucepan. Bring to a boil and let simmer for about 15 minutes till syrupy. Set aside. Toast bread and butter each slice on one side. Arrange toast in a single layer in a large baking dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour syrup mixture over the top. Bake for 30 min. in pre-heated oven for 350 degrees. Remove and let it cool. Serve warm.
  
  
  
  
  
  

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