Mango Kulfi (no cook)

Contributor- Sushma Rao

1 cup mango pulp(kesar use chesa)
1 can condensed milk
1 pack heavy whipping cream
15 badam coarsely ground
elaichi pwd
2 bread slices ni side brown part teesi mixie lo pulse vesi keep aside, adding bread to get texture..
2 spoons sugar
mixie lo add all wet items and grind for a min, add all dry items and mix...moulds lo vesi.. paina garnish ki malli badam pwdr.. freeze overnight done..

Chocolate Parfaits

1. Contributor: Visa Puvvada
Choc parfait pinterest lo choosi chesa. I made the top layer from scratch-very easy. Second layer just powdered sugar, vanilla essence n whipped topping beat chesa and bottom layer is crushed oreo cookies.

1.5 times the measurement will make 30 servings anipistundi.

http://www.scatteredthoughtsofacraftymom.com/2013/05/double-chocolate-pudding-parfaits.html?m=1

Kulfi

1. Contributor: Lavanya Poreddy
condensed milk and evaporated milk toh manchi kulfi cheyochu. But you will also need heavy whipping cream. Here is the easiest way to do the kulfi
1 portion of Heavy whipping cream
1 portion of evaporated milk
1/2 postion of condensed milk( ekkuva sweet kavalantey add some more).
pinch of caramom
grated almonds( optional if you want to make Almond kulfi)
Mix them in a container. Don't have to whisk, just mix well to be consistent and store in the freezer. Eat it when it is ready.

Prep time - 5 mins
Nenu okkasari TIA potluck ki techanu. Proof undi that it tastes good

2. Contributor: Sriharsha Mupparaju
I use 16oz whipped cream (already whip chesindi like cool whip), 1 can (14oz anukunta) condensed milk and 1 can (14oz again) evaporated milk.....taste chesina vallu nee venta padataru anuko

Contributor: Saritha Reddy
take equal quantities of condensed milk evaporated milk whipping cream mix 3 of them together pour the mixture into individual cups and freeze take out of freezer when you want to take to school add cool whip on top of each cup and serve

Whipped Mango ice-cream

Contributor: Sai baba always helps you
Sirisha, ee link chudandi mekemina help avuthundemo

Pineapple whipped cream dessert

1. Contributor: Lakshmi Vuppala
@Soumya
1tin condensed milk
1 box whipped cream
1 tin pine apple crushed

Mix condensed milk and whipped cream and add crushed pine apple mix every thing and freez it for 2-3 hrs ,add pista for garnishing. :)

Baked Gulab Jamun

1. Contributor: Pavani
Naku eppudu gulab jamun shapes ravu anduke ee blog lo idhi try chesanu.....
Instant hit...
oka chinna tip oka 2 to 2.5 inches thickness matrame poyandi baking traylo.....ledante pina dark colour vachestundhi lopala pindi lagane vuntundhi....

Pineapple delight

1. Contributor: (_)_)\//\{_/\
Ingredients
2 - 20 oz Crushed Pineapple cans
1 - 14 oz Condensed milk
1 - 4 oz Sour cream
1 - 12 oz Cool whip


Mix last three ingredients and whisk the mixture thoroughly until it starts bubbling.
(if u are using hand mixer, do not whisk it too vigorously as it might become too liquidy)
Now, drain away excess water from crushed pineapple cans and add it to whipping cream mixture.
Keep it refrigerated atleast 3 hrs before eating.
that's it, serve it cool. easy to make, delightful to take :)
PS : btw, u can cut the measurements to half if u want to make small amounts.

Here is the link to the recipe

2. Contributor: Madhuri ................
pineapple delight recipe link

3. Contributor: Radha Arava
I tried Pineapple delight.I think you are looking for this one.If not ignore my post. Here is the recipe which I tried.
Ingredients
2 - 20 oz Crushed Pineapple cans
1 - 14 oz Condensed milk
1 - 4 oz Sour cream(optional)
1 - 12 oz Cool whip

Mix last three ingredients and whisk the mixture thoroughly until it starts bubbling. (if u are using hand mixer, do not whisk it too vigorously as it might become too liquidy)
Now, drain away excess water from crushed pineapple cans and add it to whipping cream mixture.
Keep it refrigerated atleast 3 hrs before eating.
that's it, serve it cool. easy to make, delightful to take
PS : btw, u can cut the measurements to half if u want to make small amounts

Mango Kulfi

Contributor: Keerti
nenu general ga ee procedure chestha... recipe link

Ingredients:

Sweetened Condensed Milk - 14 oz

Evaporated Milk – 12 oz

Heavy Whipping Cream – 16 oz

Cool Whip Whipped Topping - 16 oz

Saffron (Kesar) – 1 big pinch

Sugar – 1 tsp

Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground

Method:

With a mortar and pestal, grind together Sugar and Saffron.
In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
Using an electric hand blender (or by hand), gently mix all ingredients together.
Add in Saffron and Sugar mixture and Nuts. Mix well.
Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
Serves 20- 25

Tips:

Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays.
Kulfi has a very long shelf life so keep some on hand for an instant dessert option when guests are over.


And Mango Kulfi kosam,... Add 1 or 1.5 cups of Mango pulp...

Almond Kulfi

Contributor: Lavanya
Take equal portions of heavy whipping cream, Evaporated milk and condensed milk.
I took less portion of condensed milk, else it will be too sweet. I usually take 3/4 th quantity.

combine the 3 and mix with a fork till they form a good mixture

Add almond flakes and a pinch of cardamom powder, Stir again and freeze. Your almond kulfi is ready.

Molds lo posukoni kuda freeze chesukovachu.

Pineapple Pudding

1. Contributor: Visalakshee
Dunno if u've had pineapple pudding....else try this

1 can crushed pineapple (with pineapple juice)
1 can condensed milk
Whipped cream

Anni mix chesi freezer lo oka 4 hrs petti. tinali...super vutnadi!

2. Contributor: vasavi
pineapple pudding recipe

1 tin chopped pineapple chunks
1 box cool whipping cream 28 ounce
1 condensed milk tin

all will be available in walmart

Recipe:

first beat whipping cream once nd mix condensed milk ......beat it throughly.....nd mix pineapple chunks....again mix it once...and place it in freezer...it should be in freezer 4r 4 hours.............dats it pineapple pudding is ready.............very yummy nd tasty

Malai Peda using riccota cheese

Contributor: Padma Reddy
Easy Malai peda recipe using Ricotta cheese..... naa blog lo undi, check it out here

Mohan Thal

Contributor: Nirupama
Here is the video for the recipe.

Mango Pie

Contributor: Visalakshee
Mango pie recipe plzzzzz
Gals..

Naa degara oka mango pie recipe vundhi..No bake vi..I want to know if itz what u guys too follow else inka evaina vunda ani..Idhey first time trying so andhukey adugutuna..

INGRIDIENTS:
3 Readymade graham cracker pie crest
8oz (227g) Philadelphia cream cheese(Original or 1/3rd less fat)
16oz (454g/1LB) sour cream (I used friendship brand sour cream)
3 envelopes knox unflavored gelatin (knox original Gelatin
Unflavored 4)
2 cups water
1 can mango pulp
1 1/2 cups sugar
Method (For 3 crusts):- mix 3 envelopes of gelatin in 2 cups of water & boil it for few minutes. Keep aside until it becomes cool. Then add cream cheese, sugar, and sour cream. Blend or mix well without any lumps. Then add mango pulp mix
and pour it into the pie crusts and put it in the refrigerator for 3 to 4hrs and serve cold when it has set. You can divide one crust in to 8 pieces.

Cake Recipe

Contributor: Saritha
Here goes my recipe

Ingredients:-
1.5 cup(s) sifted cake flour
1.5 teaspoon(s) baking powder
.25 teaspoon(s) salt
.5 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
.5 teaspoon(s) vanilla extract
.5 cup(s) whole milk

Directions:-
1 Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
2 Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
3 Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
4 Un-mold and cool completely.

Whipped Cream Frosting:-
Ingredients:-
1 cup (236 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Directions For whipped cream:

1 In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
2 Spread the frosting on cake evenly and with piping bag(ziplock with tip) pipe on the edges.

Butter Cream Icing:-
Ingredients:-
1/2cup real butter,
1 teaspoon clear vanilla extract
1 pinch salt (optional)
2 cups confectioners' sugar
2-3 tablespoons milk
Directions:-
1 Cream butter and then add vanilla and optional salt.
2 Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
2 Add Appropriate color to the mixture and pipe on the cake.

Chocolate Mousse

Contributor: Amu
This is a no fuss easy to make Chocolate Mousse recipe..The ones which are sold in western pastry shops basically have GELATIN (A stabiliser) which I dont like using because of where it is derived from....

So my version of Chocolate Mousse....easy to go for you

Ingredients
2 cups (250 grams) dark chocolate, chopped
1 1/2 tablespoons golden syrup
1 1/2 tablespoons rum (optional)
1 cup fresh cream (Whipping cream details given above)

Process
1. Combine the chocolate, golden syrup and rum(if using) in a saucepan and melt over gentle heat till it becomes a smooth sauce. Cool slightly.
2. Whip the cream till soft peaks form and fold it gently using a spatula into the chocolate mixture.
3. Pour this mixture into 4 glasses (Wine Glasses will give good effect).
4. Refrigerate for 4 to 6 hours or till the mousse has set.

The better the quality of chocloate the better the mousse will taste... so use dark cooking chocolate that has more cocoa solids(70% and above) appudu the taste will be very very good.....

This is an easy recipe...and tastes the same as if done using Gelatin....but meeku adi kavali ante I will post that one as well..

Hope you like it..

Whipped Cream or Cream Chantilly

Contributor: Amu
Heres the Recipe for Cream Icing or Frosting...known as..

Cream Chantilly...
Ingredients
250ml Cream (any type mentioned above)
20gms Pure Icing Sugar
1tsp Vanilla Essence or Extract

Process
1)Chill Your Vessel. Firstly half whip the cream till it slightly thickens and add the sugar and vanilla.
2)Then complete whipping until soft peaks form...(that means when you lift or scoo the whipped cream or spoon just a little...the cream should hold its shape...padipokunda...ala nilabadi undagalali...)
Care should be taken that you refegirate cream at all time time to stop it from decolouring(yellowish)....

Variation
You can have flavoured creams like
1) Chocolated flavoured....Premelted Chocolate ni add chessi whip chestee...you get choc flavour..(melted chocolate shd not be hot though when adding to cream)

2) Fruit Flavours...Add Juice of any fruit you want...Max 1/2 Cup to get that flavour in your cream...

3) Colours...If you want colourful looking cream you can add food colour...BY DROPS...till you get desired colour...
But I suggest you to use natural colours for that ante...Fresh fruit pulp can achieve that...esp coloured ones like raspberries and straw berries..

Freshly chopped friut can also be added to Whipped Cream to give that extra feel to the cake...This can be done if using for plain Sponge Cakes...as a filling between layers...

This is just info for all of you to pick tips from...most of you might be knowing them...but thought of posting for people who are new to this....

Hope you Gals like it...

Whipping Creams

Contributor: Amu
Different kinds of whipping creams

1) Thickened Cream
2)Heavy Cream (whipping ani raasi untundi)
3) Double Cream

ila raasina yevi ayina whipping cream laga tayaru cheyachu...you just have to whip it...using a hand whisk or electric beater...but care should be taken that these creams are always kept in refrigeration...

These creams sometimes use GELATIN...(a stabiliser made with animal bones)...so check your ingredients befoe using them...non Gelation substitutes vadina creams kuda markets lo dorukutunayi...so it wont be a problem..

Cream of Tartar vaadachu...but sometimes it creates a reation and cream will split( butter avutudi...even though you dont over whip it)...esp koncham older creams ante close to expiry dates vi...

So to avoid that whisk your cream as suggested by Usha in a bowl which is chilled...What i do is I leave the bowl that i am going to whip cream in the refrigerator when i start up cake the process... cake assembling mundala i take out and whip and again keep the whipped cream in fridge till i use it...this way it is ensured that cream stays fresher for longer and does not decolour...I personally dont use the Bowl with ice cubes but is it a good option as well...

Hope this has cleared your query..

Tres Leche Cake

1. Contributor: Visalakshee
Tres Leche Cake - Deepthi Chitrapu's recipe

Ingredients: for one pack of cake mix
1 Cake mix (I bought Duncan Hines French Vanilla , Yellow cake also tastes gud i guess )
Sweetened condensed milk - 8 ounce
Heavy Whipping cream or cool whip
normal milk(2% or any regular milk or evaportaed milk ) 1 cup

Procedure
BAKE the cake as per instructions on the box. Cool the cake

MIX some whipping cream may be 2 scoops or lil less if u r particular, Sweetend condensed milk , 1 cup milk in a bowl.

POUR the milk on the cooled cake and let it stay atleast 4-5 hrs or over night , the more the milk is soaked in the taste the cake is..

TOP once the cake is set , cover it with some cool whip or whipping cream made from heavy cream ( I whipped teh cream using heavy cream myself) , top it up with some strawberries and chopped/pwderd almonds or any other dry nuts.. u can use ur imagination here...

Tips:
I baked the cake in corningware bowl and moved it to Pyrex but its always better to make TRESLECHES cake in a closed pan.. i mean the once u use to sere.. cuz the cake shd cover the whole bowl so that when u pour in the milks mixtures it is soaked properly on all the sides.

U can add some vanilla flavor to the topping if u want :)

Google for more deco ideas :) the basic cake recipe is the same..

I followed pretty much everything in the above recipe..
Just substituted Evaporated Milk for whipping cream
And Whole milk for 2% anthey
Inka I used cool whip instead of home made icing.

Chaala easy, less time consuming and taste super!!!

2. Contributor: Vijita
Tres leche my fav cake recipe... always a hit :)
unsalted butter - 1 stick
4 large eggs
1 cup sugar
1 tsp baking pwd
1 cup all purpose flour

1 can condensed milk
1 can evaporated milk
1 cup milk

topping
heavy whippin cream
sugar

Beat egg whites... till fluffy and u get soft peaks...add a tsp of vanilla extract. mix yolks one by one..to this and beat for abt a min
In another bowl.. beat butter till fluffy... and add sugar
Mix both the egg and butter sugar mix - mix to thoroughly combine....
Shift flour and baking pwd...
Mix flour to the above mix... till its thorughly mixed...
preheat oven to 350f...
grease and flour a baking tray...[ i used a pyrex glass oven safe one.. which can b used later...to putit in refrigerator]
bake it for abt 30- 35 minsor till u see the cake leavings sides of the tray[ toothpick method is best]

after its baked... cool it completely...

whisk together.. 1 can[14oz] sweetened condensed milk, 1 can[12 oz evaporated milk and 1 cup milk[i used 2% milk]
scrape the top layer of the cake... and pour this milk mixture on top of the cake... cover it and refrigerate[ min is 1 hr... comes out well if it stays 1 day]

for topping
abt 11/2 cup heavy whipping cream+ 1 tbsp sugar, whip till u get soft peaks...spread over the cake and decorate with strawberries dipped in sugar syrup or chocolate :)

3. Contributor: Haritha Ramakrishna
may be its too late aina just postinggg
http://chefinyou.com/2010/05/tres-leches-cake-recipe/
http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/

Malai Kofta

Contributor: Visalakshee
Idi NOT tried and tested but I saw it showmethecurry
http://showmethecurry.com/2008/01/31/malai-kofta/

General ga Malai Kofta lo koftas will have paneer in it...show me the curry lo veyledhu...
I have another recipe..This one is from my cooking class...This is tried and tested but koftas just have paneer and aloo..May be u can combime the recipes...

Kofta:
Paneer 250 gms
Corn Flour - 1-2tbsp
Aloo - 125 gms
Salt and Pepper to taste
Boil, peel and mash the aloo. Mash paneer. Add cornflour, salt and pepper. Makeballs and deep fry in hot oil. Pre gravy as below. Add only 1 cup of water. Add cashew paste. Simmer for 2-3 minutes. Add koftas, bring to a boil and remove from fire.

Gravy:
Oil 2 tbsp
Curds 4 tbsp
Onions 2
Salt to taste
Cumin seeds 1/4 tsp
Ginger garlic paste 2 tsp
Turmeric powder 1/2 tsp
Chilly Powder 1 tsp
Coriander Powder 1 tsp
Tomatoe puree 4 tbsp
Cashew nuts 3 tbsp
slice onions, fry till brown. drain excess and grind to paste. Grind cashewnuts to a paste. Heat oil, add cumin seeds and all masala powders. Add ginger garlic paste. Add tomato puree and beaten curds. Fry well, add 1 cup of water and salt. Add the cashew and onion paste. Simmer for 5 mins. Add koftas and bring to a boil. Remove from fire.

Microwave Peda

Contributor: Visa

Ingredients:
1 stick butter
1 tin condensed milk
1.5 rice cooker cup instant dry milk (american grocery)

Preparation:
In a bowl (a big size one), melt the butter. Once melted, blend the dry milk well. To this add the condensed milk. Blend well and stick in MW for a minute. Sir and keep it for 2 mins but stir after eachminute. 2 mins tarvata it will boil over so paka undandi..3 mins taravta kuda liquidish ga vundhi anthey stick it for another min. After coupla hrs solidify aypothadi

Method 2:
Padma naaku vunko recipe ichindi...it has riccotta cheese..
Herez the recipe

Ingredeints:
16 oz whole milk rocotta cheese
1 cup heavy cream
cardomon powder 1/2 tsp
saffron - 3 to 4 strands(crushed)
sugar - 1/2 cup
ghee - 2 tbsp

Preparation:
Heat ricotta cheese in a wde mouthed pan on medium heat for 6-7 mins. Stir frequently. The cheese would first melt and then regain itz trexture. Add the cream, saffron& cardoman powder & keep stirring till all the liquid dries up. Keep cooking till the mixture regains the texture of ricotta cheese for abot 10-12 mins. Add the sugar and cook on high flame till the mixute forms a ball. remove and add ghee n mix well. Allow to cool for a while and shape into peda...