GOOSEBERRY JUICE

GOOSEBERRY JUICE

Gooseberry is one of the best natural rejuvenates  Gooseberry balances Vata, Pitta and Kapha. Ayurveda suggests the use of gooseberry in case of skin diseases, jaundice, bleeding diseases, constipation etc.

Ingredients----
Fresh Gooseberry – 100gm
Sugar – 50gm
Water – As required

Directions----
Preparation of this Ayurveda recipe is very simple. Remove the seeds from within Fruits. Blend the fleshy part and add sugar and water as required.

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Caramelize Suga

Caramelize Sugar

Ingredients----
1 cup granulated sugar
2 tablespoons water
Drop of fresh-squeezed lemon juice (optional)

Equipment----
Always start with a clean pan and utensils, as any dirt or debris can cause crystals to form around it

Heavy-bottom, high-sided saucepan
Wood spoon or silicone spatula

Preparation---

In a heavy-bottom, high-sided saucepan over low to medium-low heat, combine 1 cup sugar, water, and drop of lemon juice (the lemon juice keeps the mixture from hardening). NOTE: I find that by maintaining a low heat on my stove, I have more control over the caramelizing process, as it is really easy to burn.

Cook, stirring constantly with a wooden spoon or silicone spatula, until sugar dissolves and mixture just begins to simmer. Sugar melts at about 320°F and will turn to a clear liquid at that temperature.

After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. NOTE: Boiling times will vary according to different stove tops and other factors.

When sugar reaches a uniform golden brown (light amber) color, immediately remove from heat and pour into individual ramekins or custard dishes, coating the bottoms evenly (tilt the dishes so that the caramel coats the bottom). Watch the changing of the color carefully, it can go past the light brown stage quickly and burn. NOTE: If you think it’s close to being done but are scared of burning it, you can take it off the heat and it will finish due to the residual heat.

Set aside and let cool. To stop the caramel from cooking, some recipes have you dip the bottom if the pot in ice water for 10 seconds.

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Lemon Ice Cream

Lemon Ice Cream

Ingredients---
Sugar ½ Cup
Corn Syrup ½ Cup
Milk 1 Cup
Egg 2
Lemon Juice 1 Teaspoon
Lemon Rind 1 Teaspoon

Method---
Beat eggs. Add ½ cup sugar and beat constantly. Mix in corn syrup and milk, beating continuously . Cool. Keep bowl with cream in ice, add a tablespoon powdered ice into the cream, and beat well. Pour this, with lemon juice and rind into the egg mixture. Transfer into ice trays and freeze till half set. Take out, beat the mixture until smooth. Return to the try. Freeze till it is firm.

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COLD COFFEE RECIPE

COLD COFFEE RECIPE

Ingredients:
4 cup Cold Milk (Thanda Doodh)
1 cup boiling Water 
6 tsp instant Coffee Powder
4 tbsp Cream (Malai)
3 tbsp Sugar (Cheeni)
Crushed Ice

How to make cold coffee:
.Dissolve instant coffee powder and sugar in boiling water and allow to cool.
.Blend the the coffee mixture and milk in a blender for few seconds.
.Add cream and crushed ice.
.Blend for another few seconds till it becomes frothy.
.Serve chilled.

Black Forest Cake

Black Forest Cake---

Ingredients---
2 eggs
85 gms sugar
40 gms self raising flour
15 gms cocoa powder
1 tsp vanilla essence
2 tbsp powdered sugar for the syrup
3 tbsp melted butter or margarine

For The Decoration---
grated chocolate
biscuit crumbs for decoration

For The Crust----
2 tbsp melted butter or margarine
1 tsp sugar
2 tsp melted raspberry jam
6 to 8 marie biscuits

For The Cream----
1 packet strong gelatin
2 egg whites
5 tbsp powdered sugar
1/2 tsp vanilla essence
200 gms fresh cream

Method ----
For the cake
Grease and dust a 175 mm. ( 7") diameter tin.
Sieve the flour and cocoa together.
Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes.
Add the flour, melted butter, essence and 2 tablespoons of water. Mix with a metal spoon.
Pour the mixture into the prepared tin.
Bake in a hot oven at 400°f for 10 minutes. Thereafter, reduce the temperature to 350°f and bake for a further 7 minutes.
Cool tbe cake.
Divide the cake into 2 parts horizontally. The top part should be thinner than the other one.
Make a syrup by mixing 1/2 teacup of water very well with 2 teaspoons of powdered sugar. If you like, add a little rum or other liquor to the syrup.
Sprinkle a little syrup over the two cake parts and allow to soak. Repeat after 10 minutes. Be sure that the cakes are moist.

For the crust---
Crush the biscuits. Add the sugar and melted butter.
Apply the jam on the back of the cake.

Press the biscuit mixture over the jam.

For the cream----
Mix the gelatine in 4 tablespoons of cold water. Heat on a slow flame until it dissolves completely.
Beat the cream with sugar. Keep aside 2 tablespoons for decoration.
Mix the gelatine solution and cream well.
Beat the egg - whites stiffly.
Mix the beaten egg - whites and vanilla essence.
Grease a 150 mm. (6") diameter mould. Pour the mixture into it.
Set it in the freezer compartment of a refrigerator.
When the cream sets, dip the mould in hot water for a few seconds.

How to proceed----
Place the sets cream on the thick part of the cake, put the thin part on the top and press well.
Decorate the cake with the saved cream and grated chocolate. Apply a few biscuit crumbs on the sides of the cream.
Store the cake in a refrigerator.
Cut into slices and serve.