Chillers

Left over Cake and Fruit Surprise

Ingredients
1 1/2 cups cubes cut from leftover cake (omit any icing present)
1 cup cake (or sweetened) bread crumbs
2 cups chopped mixed fruit fresh or canned
1 packet lemon jelly
1/2 packet red jelly (strawberry or raspberry)
3 1/2 cups water
2 tbsp. sugar
1 cup chilled light cream (refer introduction)
Method
Boil 1 cup water, add 1 tbsp. sugar. Dissolve lemon jelly in it. Stir till clear. Take off flame.
Add 1 1/2 cups water. Stir, keep aside.
Mix cake cubes and fruit. Wet jelly mould, empty fruit, cake, in it. Mix. Pour lemon jelly to cover contents.
Chill till almost set. Boil 1/2 cup water, add sugar. Dissolve red jelly. Stir till clear. Take off fire. Add remaining water.
Stir well, pour over set lemon jelly. Allow to semi set. Sprinkle crumbs over it. Press lightly with palm.
Allow to set completely n chiller. To serve, dip mould for a few seconds in hot water. Invert with a sharp tap on plate.
Cut and set immediately, topped with cream.
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Banana Crumble

Ingredients
4 bananas ripe
3 tbsp. honey
2 tbsp. lime juice
4-5 pinches cinnamon powder
1 cup plain flour (maida)
1/2 cup sugar powdered
3/4 cup butter, hard
Method
Cut in butter. Mix with fingertips. Mixture should be the texture of bread crumbs.
Spread all over bananas.
Bake in a preheated oven at 200C for 20 minutes or till golden.
Serve warm with dollops of vanilla icecream.
Or with light cream sweetened as shown in introduction.
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Piled Fruit and Ice cream

Ingredients
1 3"x 8"x 3" rectangular bread box
2 sheets butter paper
1 litre pack vanilla icecream
1 cup canned cherries drained
1 cup fresh strawberries cleaned & chopped
2 oranges peeled and segmented
1 cup sponge cake crumbs
1 cup biscuit crumbs
1 tbsp. melted butter
2 tsp. cocoa powder
2 tbsp. sugar powdered
15-20 icecream wafer rectangles
1/2 cup strawberry sauce
Method
Check to see that the icecream block is very firm. Make strips to line the bottom and sides of bread box. Keep the base strip much longer than box. This way sides of the strips that hang out of the box can help pull out the block later. Place a single layer of icecream wafers at bottom to cover base. Run cake & biscuit crumbs, butter, cocoa, sugar in mixie for a few seconds. They should just mix well, do not overbeat or it will form a lump. Spread 1/2 mixture on top of biscuit layer. Press down gently and evenly. Mark 4 equal sections along length of horizontal block. Cut one section carefully with a large sharp knife.
Place carefully over crumb base. Spread out cherries over icecream layer. Sprinkle some leftover crumbs on them .Place next layer of icecream over it. Spread orange segments and sprinkle some crumb mixture. Place next layer of icecream over it. Spread strawberries and remaining crumbs mixture. Place final layer of icecream over it. Arrange remaining icecream wafers to cover top of icecream. Place one more strip of butter paper over it to cover wafers. Set in freezer for 2-3 hours till well combined.
To serve:
Remove upper layer of butter paper.Place a serving long dish over mouth of box. Invert with a quick motion. Hold side strips down with both hands. Or keep weights to hold them down. Gently pry up the inverted box, holding down strips. Gently remove all butter paper strips. Cut into individual pieces with sharp knife. Take care to cut right through to base.
Lift with spatula and place on individual dishes. Pour a little strawberry sauce over it.
Serve immediately.
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Rippled Chocolate Milk Shake

Ingredients
1 litre chilled unboiled pastuerised milk
3 tbsp. sugar
1 1/2 tbsp. cocoa powder
2 tbsp. water
4 tbsp. chocolate sauce (refer sauces for icecreams & cakes)
5 scoops vanilla icecream
5 chocolate spiral sticks for topping (optional)
1 tbsp. chocolate curls for topping
Method
Mix cocoa, sugar and water. Heat while stirring till all sugar dissolves. A smooth batter should form.
Chill milk till icy cold. Pour milk into a beating bowl. Add cocoa batter, electrically beat to whip till frothy.
To proceed before serving:
Fill each chilled glass 1/3. Pour a tsp. of sauce along rim at surface of milk in glass. Pour another 1/3 with milk.
Top with a scoop of icecream. Pour some more chocolate sauce along rim and top.
Garnish with chocolate curls.
Push in a chocolate spiral in inclined position. Serve immediately with long handled
spoons.
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Falooda

Ingredients
10 tall transparent falooda glasses
1 litre chilled unboiled pastuerised milk
1 cup rose syrup
1/2 litre vanilla icecream
1 tbsp. falooda seeds
For falooda sev:
sev press with medium-fine holed plate
1 cup cornflour
2 cups water
plenty of ice cold water

Method
For sev:
Mix cornflour and water. Cook on slow fire, stirring continuously, till transparent. If required add few more tbsp. water while cooking. Mixture when cooked should be
transparent and can be sticky. Oil inside of press. Spoon in cooked mixture. Hold press over a large bowl of ice water. Press out spaghetti like sev into water. Do not disturb by stirring. Keep in refrigerator to chill till required. Drain in colander before using.
For falooda seeds:
Soak cleaned seeds in 1/2 litre water for 30 minutes. Drain in colander, chill in
refrigerator till required.
To proceed before serving:
Beat chilled milk with hand mixie till frothy. Take number of glasses to be served. Pour 2 tbsp. of syrup at bottom. Add 2 tbsp. sev. Top with 1 tbsp. seeds. Tilt glass a bit, pour milk to 3/4 level, carefully. Do not disturb the base layers, while pouring. Top with a scoop of vanilla icecream. Serve with long handled thick shake spoons.
Variation:
Kesar Falooda: Use kesar syrup to make "kesar (saffron) falooda" Top icecream with chopped almonds, cashewnuts and pistachios in kesar falooda.
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Fillin' Fruit Bowl

Ingredients
1 chickoo ripe
1 mango ripe
1 orange ripe
2 bananas ripe
1/2 cup each seedless
(sweet black & green grapes)
2 slices sweet pineapple
1 apple
1/2 pomegranate seedless
1 thick slice plain sponge cake
solution of 1 tbsp. sugar in 1/4 cup water
1 tbsp. powdered sugar
salt and pepper to taste
1/2 tsp. chat masala
1 tsp. lemon juice
1 cup light cream of paneer
Method
Sprinkle sugar solution on cake slice. Keep aside for 20 minutes. Cut into chunks. Clean all fruit, peel, deseed as required.
Chop into chunks where required, sprinkle lemon juice and salt. Toss and chill well.
Before serving, add chat masala, pepper, sugar, cake pieces, toss.
Put in individual serving bowls. Top with light cream. Serve immediately.
Note:
Any combinations and permutations can be made to the choice and ratio of fruit used. If using colour bleeding fruit like strawberries, prepare separately, and add just before serving.
Kesar Falooda: Use kesar syrup to make "kesar (saffron) falooda" Top icecream with
chopped almonds, cashewnuts and pistachios in kesar falooda.
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Orange And Pineapple Delight

Ingredients
1 1/2 cups fresh orange segments, peeled & deseeded
1 cup fresh pineapple bits, central bone removed
1/4 cup sugar
2 cups orange juice
2 scoops vanilla icecream
few drops vanilla essence
1/4 cup plain chocolate sponge (crumbled fine)
Method
Chop pineapple into fairly small pieces, and halve segments.
Dissolve sugar, essence in orange juice, chill well.
Just before serving:
Blend juice and 1/2 scoop icecream in mixie.
Pour into 3 icecream cups.
Add segments and bits, mix well.
Float 1/3 icecream on each fruit cup.
Sprinkle crumbled chocolate sponge.
Serve immediately.

Pineapple (Essence) Milk Shake

Ingredients
300 ml. milk chilled well
1/2 tsp. pineapple essence
8-10 drops yellow colour
1 slice canned pineapple finely chopped
2 canned cherries
3 scoops vanilla or pineapple icecream
2 tsp. sugar
Method
Dissolve sugar in milk before chilling. Frost tall conical glass before hand if desired.Or chill them well.
Just before serving:
Run milk, essence, colour and one scoop icecream in mixie.
When well blended and frothy, pour into chilled glasses.
Add a few pineapple pieces, mix gently.
Top with a scoop of icecream.
Top scoop with a cherry, serve immediately.


GrapeMilkShake

Ingredients
1 cup black grapes washed & cleaned
1/2 cup sugar
1 cup water
250 ml. milk well chilled
2-3 scoops vanilla or black currant icecream (optional)
Method
Add 1/2 cup water to each, grapes and sugar, separately.
Boil grapes for 3-4 minutes, or till soft. Cool.
Boil sugar, water till a drop pressed between fingers feels sticky (1 thread consistency)
Blend grapes till smooth, sieve.
Add to sugar syrup, boil and simmer further for 5 minutes.
Cool very well.
Just before serving, blend grape concentrate and milk till frothy.
Pour into transparent glasses.
Top with a scoop of vanilla or black currant icecream if desired.
Serve immediately.


CarrotSip

Ingredients
3 carrots fresh and juicy
1 tbsp. fresh cream
1 tbsp. sugar
3-4 mint leaves
1 tsp. lemon juice
1/4 tsp. pepper powder
1/4 tsp. salt
2 1/2 glasses water (500 ml. approx.)
1 cup water for boiling carrots
Method
Wash carrots, scrape and cut in chunks.
Add water for boiling, boil, cover and simmer for 5 minutes.
Mince or chop mint leaves very fine.
Pour into large plate, cool very well.
Put carrots in a mixie, add lemon juice, salt, sugar, pepper.
Run till carrots well pulped. add water. Run to mix well.
When well blended, strain through sieve.
Add mint, stir.
Serve chilled in tall glasses, with a small swirl of cream over top

Gazpacho

Ingredients
12-15 tomatoes ripe & juicy
1 tsp. worcestershire sauce
1 tsp. tomato sauce
3/4 tsp. red chilli sauce
1 tbsp. powdered sugar
2 slices bread buttered on both sides
1/2 cup onion finely chopped
1/2 cup tomato finely chopped
1/2 cup cucumber finely chopped
1 tbsp. capsicum finely chopped
2 flakes garlic finely grated
1/4 cup fresh cream
salt to taste
Method
Place tomatoes in plenty of boiling hot water. Cover with lid and keep aside for 10
minutes.
Chop bread slices into tiny croutons. Either stirfry or bake in hot oven till golden and crisp.
Toss when half done if necessary. Keep aside. Remove tomatoes from water, peel skins
off carefully.
Blend in a mixie till fine. Add all other ingredients to the puree. Except croutons and cream.
Mix well and refrigerate till well chilled. Stir in croutons and cream just before serving. Or pour individual bowls, add a swirl or cream.
Drop in a few croutons. Serve very cold, with salt and pepper.

Thandai

Ingredients
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)
Method
Soak sugar in 1/2 litre of the water used. Keep aside. Wash clean all other dry
ingredients, except cardamom if using powder. Soak in 2 cups of remaining water. Keep
aside. Allow all soaked items to stand for at least 2 hours.
Grind all soaked ingredients to a very fine paste. (not sugar) Use a stone grinder (manual or electric) if possible. When the paste is very fine, mix remaining water. Place a strong muslin strainer over a large deep vessel.
Or tie a strong muslin cloth over rim of vessel and use to strain. Press through muslin with back of palms, extracting the liquid into vessel. Add remaining water, a little at a time to extract more. Pour back some of the extract and press, repress.
Repeat this process till the residue becomes dry and husk like. Add milk, sugar and
rosewater to the extracted liquid. If using cardamom powder mix it in with the milk. Mix well. Chill for a hour of two before serving.

Orange and Pineapple Delight

Ingredients
1 1/2 cups fresh orange segments, peeled & deseeded
1 cup fresh pineapple bits, central bone removed
1/4 cup sugar
2 cups orange juice
2 scoops vanilla icecream
few drops vanilla essence
1/4 cup plain chocolate sponge (crumbled fine)
Method
Chop pineapple into fairly small pieces, and halve segments.
Dissolve sugar, essence in orange juice, chill well.
Just before serving:
Blend juice and 1/2 scoop icecream in mixie.
Pour into 3 icecream cups.
Add segments and bits, mix well.
Float 1/3 icecream on each fruit cup.
Sprinkle crumbled chocolate sponge.
Serve immediately.


Lemon concentrate

Ingredients
1 cup pure fresh lemon juice
2 1/2 cups sugar
3/4 cup water
1/8 tsp. kms
Method
Heat water and sugar in a deep vessel. Bring to a boil, simmer to make syrup. When
sticky to touch, but not one thread, take off fire.
Cool and add lemon juice. Add dissolved KMS and mix well. Pour into sterilized bottles and seal.
When required.Pour 2 tbsp. syrup in a 200 ml. glass/ Add 4-5 icecubes, top will cold
water.
Stir and serve chilled.

Pineapple Squash

Ingredients
1 cup pure fresh pineapple juice
2 cups sugar
1 cup water
1 tsp. citric acid
1/8 tsp. kms
Method
Bring sugar and water to boil in a deep vessel.
Simmer to make a sticky syrup, which is not one thread.
Add dissolved citric acid, take off fire.
Cool and add juice, dissolved KMS.
Stir till well blended.
Pour into sterilized bottles, seal.
Refrigerate opened bottle.

Jamoon Sherbet

Ingredients
1 cup thick juice of jamoon
2 cups sugar
3/4 tsp. citric acid
1/4 tsp. sodium benzoate
Method
Put juice and sugar in a deep vessel.
Heat and stir gently till sugar dissolves.
Bring to a boil, simmer for 2-3 minutes.
Take off fire and cool.
Add sodium benzoate and mix well.
Pour into sterilized sauce bottles, and seal.
Refrigerate after a bottle is opened.

Raw Mango Concentrate

Ingredients
1 cup thick peeled raw mango pulp
2 1/2cups sugar
1 1/2 cup water
1/4 tsp. citric acid
1/8 tsp. kms
Method
Add sugar and water in a deep vessel.
Heat and bring to a boil.
Simmer till syrup is sticky but not one thread.
Add citric acid, stir till dissolved. take off fire.
Cool and add to mango pulp.
Add dissolved KMS to mixture, and stir.
Mix till well blended.
Bottle in sterilised sauce bottles.

Black Grape Sherbet

Ingredients
1 cup thick juice of black grapes
2 cups sugar
3/4 tsp. citric acid
1/4 tsp. sodium benzoate
Method
Put juice and sugar in a deep vessel.
Heat and stir gently till sugar dissolves.
Bring to a boil, simmer for 2-3 minutes.
Take off fire and cool.
Add sodium benzoate and mix well.
Pour into sterilized sauce bottles, and seal.
Refrigerate after a bottle is opened.

Orange Squash

Ingredients
1 cup pure fresh juice of orange
2 cups sugar
1 cup water
1 tsp. citric acid
1/8 tsp. kms
Method
Bring sugar and water to boil in a deep vessel.
Simmer to make a sticky syrup, which is not one thread.
Add dissolved citric acid, take off fire.
Cool and add juice, dissolved KMS.
Stir till well blended.
Pour into sterilised bottles, seal.
Refrigerate opened bottle.

Ripe Mango concentrate

Ingredients
1 cup thick fresh mango juice
1 cup sugar
1 cup water
3/4 tsp. citric acid
1/8 tsp. potassium metabisulphite
Method
Put mango juice in a deep vessel.
Heat for 2-3 minutes, stirring continuously.
Take off and allow to cool.
Meanwhile, put sugar and water to boil.
When sugar is dissolved. simmer to make syrup of one thread consistency.
Take off fire, add citric acid, stir and dissolve.
Add to mango pulp and stir to mix well.
Dissolve KMS in half a tsp. water.
Add to the mixture, and stir well.
Bottle in sterilised sauce bottles.

kukum Sherbet

Ingredients
1 cup thick juice of kokum
2 cups sugar
3/4 tsp. citric acid
1/4 tsp. sodium benzoate
Method
Put juice and sugar in a deep vessel.
Heat and stir gently till sugar dissolves.
Bring to a boil, simmer for 2-3 minutes.
Take off fire and cool.
Add sodium benzoate and mix well.
Pour into sterilized sauce bottles, and seal.
Refrigerate after a bottle is opened.

Panna

Ingredients
1 raw mango
1 1/2 cup sugar
1/4 tsp saffron strands
1/2 tsp cardamom powder
1 tiny bit nutmeg
Method
Peel and chop mango into chunks.
In a pan, put mango, sugar and nutmeg.
Boil till the mango is soft. Cool.
Blend in mixie till smooth. Sieve.
Add cardamom, saffron and bring to boil, stirring continuously.
Take off heat. Cool.
As and when required add a tbsp or more to a glass of chilled water and mix with an eggbeater, to froth.
The pulp may be stored in the freezer for over a month.