Ingredients

2 eggs, large
1 tsp vanilla extract
3 tbsp unsalted butter
1 cup sugar
4 slices bread
1 ½ cup strawberries
1 cup cream
2 tbsp oil

Method

In a bowl combine eggs, ¾ cup sugar, whipped cream and vanilla. Beat until well-blended. Dip slices of bread into mixture, letting it soak up liquid. Remove slices and sprinkle both sides of each slice with some remaining sugar. In a pan, over very low heat, melt 2 tbsp butter with little oil, add bread slices and cook gently on one side till lightly coloured for about 3 minutes. Do not let the bread turn brown. Turn slices over, sprinkle lightly with remaining sugar and cook until this side is done.

Add oil and butter to prevent bread from pan browning. Remove slices from pan and set aside. Melt 1 tbsp butter on low heat. Add sliced strawberries and sprinkle with about 1 tbsp sugar. Cook until fruit starts to give out its natural juices. Transfer bread slices to dessert plates. Spoon fruity mixture over slices and serve warm. Cut bread into shapes and sprinkle castor sugar. Do not use very fresh bread.

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Ingredients

2 bananas, ripe
½ cup sugar
2 tbsp honey
1 tbsp lemon juice
½ cup milk
1 cup yogurt

Method

Peel and slice bananas. Put bananas, sugar, honey and lemon juice in blender and puree. Pour in a bowl and stir in milk and yogurt and freeze till firm. Put the frozen mixture in a bowl and beat with electric mixer until soft but not melted, then freeze again. Repeat the process twice.

Strawberry puree

2 pints strawberries, cut in half
1/3 cup sugar
1/3 cup lemon juice

Method

Blend 1 cup of strawberries, sugar and lemon juice in blender. Stir in the remaining strawberries and chill for an hour. Serve on top of the frozen yogurt.

Ingredients

1 cup curd, beaten
1 cup milk
1 tin condensed milk, (400 gms), sweetened
5 almonds, blanched and sliced
10 pistachios
5 raisins
2 cups water

Method

Beat together curd, milk and condensed milk till well-blended. Add almonds, pistachios and raisins and mix well. Pour the mixture into 1 litre pudding mould and cover it tightly with grease-proof paper. Pour water into cooker and put grid in cooker. Place mould on grid and close cooker and cook on full pressure for twenty minutes. Remove cooker from heat and allow to cool naturally. Open cooker and take out and uncover mould. Allow to cool at room temperature and drain water if any. Refrigerate until serving time. Place a serving dish on top of mould and invert. Remove mould and serve chilled.

Ingredients

1 pkt lemon jelly
1 lime
4 oz cream
1 oz almond
4 oz sugar
2 eggs

Method

Make jelly in 1 – ½ cups of boiling water. Beat 4oz cream with 1 tbs sugar. Make caramel on slow flame with 1 oz almond and 3 oz sugar. When cold grind it finely. Beat egg whites with 2 tbs sugar. Add lime juice to jelly, then add almond and caramel, then fold in egg whites gently. Then fold in whipped cream. Put the mixture in a mould and allow to set. Serve chilled with whipped cream.

Ingredients

2 cups milk
3 eggs
2 oz sugar
1 tsp flour
2 limes

Method

Boil the milk and remove from flame. Mix 3 egg yolks, 2 oz sugar, 1 tsp flour. Add the sugar and egg yolk mixture in the milk and stir till it cools. Add the lime juice and keep aside

Ingredients for the pastry

4 oz butter
1 ½ oz sugar
6 oz flour
1 tsp baking powder
Little cold water

Method

Mix butter and sugar, add flour with baking powder and little water; make a dough and roll. Line a pan with dough and bake the tart. When ready put the custard on it. Beat the 3 egg whites with 2 oz sugar. Put the meringue on the tart and bake in a slow oven.

Ingredients

¼ kg apricots
1 tin unsweetened milk
½ pkt lemon jelly
1 tbs gelatin powder
3 tbs sugar
1tbs lemon juice

Method

Make jelly in 1 cup of water and pour into a mould. Allow to cool and set. Soak apricots for 3 to 4 hours until soft. Remove seeds and blend with 1 glass of water. Dissolve gelatin in warm water and add to the apricot juice. Add lemon juice also. Beat the chilled, unsweetened milk till fluffy and double in volume. Add fruit mixture little by little with cream. Pour mixture into mould on top of the jelly. When set, invert the mould so that the jelly comes on top.

Ingredients

2 eggs
1 tbs butter
½ tsp vanilla essence
½ kg milk
2 tbs cornflour
3 bananas
4 tbs sugar
4 oz cream

Method

Dissolve cornflour in a little water. Beat milk, egg yolks, cornflour, vanilla essence and sugar until well blended. Cook on slow flame and stir until thick. Remove from flame. Melt the chocolate butter and add to the milk. Beat egg whites until stiff, mix with cream. Pour banana slices on top. Spread with egg white and cream. Bake in a preheated oven till done. Serve cold.

Here are a few yummy treats for those of you who love sweets and desserts! Don’t forget to try these Tutti Fruity recipes!

• Banana and chocolate cream
• Apricot dessert
• Lemon meringue pie
• Lemon snow

Ingredients

Onion 1 medium
Ginger 5 gms
Cloves 4
Cinnamon 3 sticks
Water 2 cups
Potatoes 1 ½ kg, very small and even-sized
Tumeric powder 1 ¾ tsp
Mustard oil 2 cups
Bay leaves 2
Cumin seeds 1 tsp
Onion 1, medium, chopped
Tomato 1, large, chopped
Red chillie powder 3 ½ tsp
Cumin powder 2 ½ tsp
Coriander powder 1 ½ tsp
Salt to taste
Sugar 1 tsp
Ghee 2 tbsp

Method

Grind together onion and ginger to paste. Grind together cloves and cinnamon into a powder. Pour one cup into a cooker and bring to full pressure. Remove and peel potatoes. Sprinkle ¾ tsp tumeric powder on potatoes and mix well. Group potatoes into 3 batches. Heat oil in a deep frying pan for about 5 minutes. Fry till each is a golden brown. Add ground paste. Fry for about two minutes. Add tomato, chillie, cumin and coriander powders, salt, sugar and remaining tumeric. (1tsp) Cook till oil shows separately, stirring occasionally. Add potatoes. Stir carefully to evenly coat potatoes with masala. Add powdered spices and remaining water (1 cup). Stir once. Reduce heat to low and simmer for about 5 minutes, stirring once. Remove pan from heat. Pour ghee evenly over potatoes. Serve hot.

Ingredients

Whole dry chillies 5
Coconut grated ¾ cup
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Water 1 ½ cup
Oil 4 tbsp
Onion grated 1 large
Tumeric powder ½ tsp
Curry Leaves 1 sprig
Tomatoes blanched and chopped 2 medium
Green chillies 4
Tamarind 15 gms
Salt to taste
Pomfret 1 kg

Method

Grind together red chillies, coconut, cumin and coriander seeds into a paste, adding a little water (1/4 cup) from time to time. Heat oil for about two minutes, add onion and fry till golden brown. Add coconut paste and tumeric powder. Fry till oil shows separately, stirring constantly. Add curry leaves, tomatoes and ¼ cup water. Cook till tomatoes are pulpy, stirring occasionally. Add green chillies, tamarind pulp, salt and remaining water (1 cup). Bring to boil. Add fish. Stir carefully. Cook for 15 minutes on reduced heat. Serve hot.