Za Recipes

Showing posts with label pudding. Show all posts

Tuesday, May 6, 2014

SPECIAL CHRISTMAS PLUM PUDDING

200 grams fresh bread crumbs

200 grams butter
50 grams refined flour
2 teaspoons instant coffee (Nescafe or Bru)
2 teaspoons golden or date syrup
½ teaspoon baking powder
2 eggs beaten well
1/2 cup rum
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground nutmeg
100 grams raisins
100 grams chopped sultanas
100 grams mixed peel
½ teaspoon salt
100 grams sugar
Cream the butter and sugar together then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl with butter. Pour the pudding mixture into it then steam the pudding for about 1 hour on low heat till it is firm to touch

Note: This pudding can be made in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving. For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it.

Monday, April 21, 2014

Ugadi Pachadi and Paramannam Sweet Rice pudding

శ్రీకర నామ సంవత్సర ఉగాది శుభాకాంక్షలు!!!!

Wishing all my readers and dear friends a very happy ugadi!!

Ugadi is a Telugu New year and on this day predictions are made for the New Year. The panchanga shravanam is done traditionally at temples.

Today I made Ugadi Pachadi and Paramannam (Rice pudding) as naivedyam (prasadam).

Ugadi Pachadi

Ugadi pachadi is prepared of six tastes which consist of:

Source : wiki

Neem Buds/Flowers for its bitterness, signifying Sadness
Jaggery and ripe banana pieces for sweetness, signifying Happiness
Green Chilli/Pepper for its hot taste, signifying Anger
Salt for saltiness, signifying Fear
Tamarind Juice for its sourness, signifying Disgust
Unripened Mango for its tang, signifying Surprise

Ingredients:

Raw fresh mango cleaned and chopped – 1 cup

Neem flowers – 1-2 tsp ( used dry flowers)

Jaggery grated – 1 cup

Fresh coconut pieces chopped – ½ cup

Tamarind paste – 3 -4 tsps

Ripe banana mashed – 1 no

Red chilli powder a pinch

Salt a pinch

Putanalu pappu/ roasted channa dal– 4 tsps

Preparation

Mix all the above ingrediants well to form a fine mixture

Sweet Paramannam ( Rice pudding with jaggery)

Paramannam is a sweet rice pudding made using rice, jaggery and flavored with cardamom. This is prepared at the time of festivals as naivedyam ( prasadam).

Ingredients:

Sona masuri Rice – 1cup

Milk – 2 1/2 cups

Water – 1 cup

Cashews and golden raisins – 1 cup

Ghee – 2 tsps

Cardamom powder – ½ tsp

Sagu – 2 tsps

Preparation

In a pan add ghee and fry cashews and raisins to golden brown and keep aside
Boil milk and water in a cooking bowl along with sagu.
Add rice in above boiled milk and water and cook it to very tender.
Melt the jaggery in water and simmer to plain syrup.
Add jaggery syrup to cooked rice.
Add fried cashews and raisins to rice mixture.
Cook on medium heat until whole thing thickens and comes together.
Add cardamom powder and mix well.
Serve warm or cold.

Tuesday, April 8, 2014

Upside down pudding

Upside down pudding

Ingredients for base

Butter 2 ounces
Brown sugar 2 ounces
Ingredients for filling
Butter 4 ounces
Pineapple rings 4
Glazed cherries 4
Sugar 4 ounces
Eggs 2
Pineapple essence ½ tsp
Flour 4 ounces
Baking powder 1 tsp

Ingredients for custard

Milk 2 cups
Sugar 4 tbsp
Corn flour 3 tbsp
Cream 4 tbsp
Vanilla essence ½ tsp

Method for base

Melt butter and spread on the base of 4 small bandit pans .Sprinkle the brown sugar lavishly and place a ring of pineapple on the bottom of each panPlace a cherry in the centre of each pineapple ring and keep aside

Method for filling

Beat butter and sugar till light and fluffy .Add eggs 1 at a time alternating with sieved flour and baking powder mixture.Add vanilla essence, now pour the batter in the bandit pans and bake in a pre heated oven for 20 to 25 minutes on 180 degree C .When done allow to cool and invert the pudding onto individual platters and serve over a bed of prepared custard.

Monday, March 10, 2014

FIVE STAR CHOCOLATE PUDDING

OK, I admit I have posted a lot of pudding recipes, but then again, I have tried many, many more pudding recipes than I have posted, so Ive tried to hold back and post only the best ones...........Oh who am I kidding, WE LOVE PUDDING!!

With that said, todays chocolate pudding is BY FAR THE BEST ONE YET. It has a silky smooth mouth feel (important in pudding), a wonderfully deep milk chocolate flavor and it has a wonderful consistency.........it is REALLY good.

3 (slightly heaping) tablespoons bakers cocoa powder
1/2 cup heavy cream
2 1/4 cups whole milk
1/2 cup brown sugar
3 egg YOLKS
2 level tablespoons corn starch
2/3 cup milk chocolate chips
5 tablespoons butter (cut into pieces)
1 1/2 teaspoons vanilla

Whisk the cocoa, brown sugar and corn starch together and set aside.

Whisk the cream, milk and yolks together in a saucepan that has a nice heavy bottom (it prevents scorching). Add the dry mixture to the wet mixture and whisk until smooth. Make sure you scrape the corners of the pan because the corn starch likes to "hide" there.

Cook on medium heat (stirring) until it gets thick and starts to bubble all over the entire surface of the pudding. TURN THE HEAT DOWN to a level where it still bubbles (but isnt going crazy) and cook/stir for another 30 seconds.

Remove from heat and add the butter, milk chocolate chips and vanilla; whisk until melted and smooth. Now, if you REALLY want that super smooth and silky mouth feel, pour the cooked pudding through a mesh strainer, it really makes a difference but isnt absolutely necessary.

Pour into dessert dishes and lay a piece of waxed paper or plastic wrap right on the surface of the hot pudding (this will stop any "pudding skin" from forming). Chill for at least 4 hours.

NOTE: The quality of your milk chocolate chips makes a difference; make sure they are real chocolate, not imitation.

NOTE: Make sure you use unsweetened baking cocoa.