BLUE PEA FLOWER,COCONUT JELLY


Blue pea ,or Sungoo poo (Tamil),Aprajita (Hindi)is a flower with many health benefits.Like green tea it has

loads of antioxidants,and many other health benefits.Blue pea flower has potent to calm and relieve

stress , lower blood pressure, good for diabetics….and many more health benefits worth searching.

This tea is a visual treat when steeped in hot water ,and has colour changing abilities to pink and purple

when lime or lemon grass is added.

This flower is widely used in Chinese medicine and Ayurvedic medicine.Like chamomile tea ,if taken

before bedtime gives you a good sleep.Though the extracts do not contribute much to taste, considering

the health benefits it’s best to include this at least once a day.

Now to today’s unique dessert …Mixed the tea infusion with coconut milk and gelatine (you could use

agar agar ),and made a top layer with tender coconut and gelatine.It was a good combination of

coconut and tender coconut jelly .Do try this recipe and send in your comments and suggestions.

To the recipe

INGREDIENTS

7-10 dried blue pea flowers steeped in 1 cup hot water

2 cups coconut milk

Sugar to taste

3 tsp gelatine soaked in 1/2 cup water

METHOD

Strain the steeped tea and squeeze the remaining flower to get a darker shade .

Add bloomed gelatine and the sugar to the tea and heat till gelatine is well mixed.

Add the coconut milk whilst hot and remove from fire.

Pour into mould and allow to set.

After it is set add the tender coconut layer.

For the tender coconut layer

1 cup tender coconut water

sugar to taste

2 tsp gelatine soaked in a little water

1/4 water

Method

Heat the water and sugar till sugar is dissolved, and add the gelatine.

Add the coconut water and remove from fire.

Mix well and allow to cool .

Pour over set blue jelly.

Can be served with cream if you like.

BLUEBERRY ‘N’ VANILLA PUDDING


Blueberries in season now,and in India this berry resembles the size of an olive .Fleshy,sweet,moist,and

a deep purple fruit.A berry containing many health benefits,whether eaten only with a sprinkle of sugar or

without sugar is very sweet and tasty.This wonder berry can be made into lovely desserts, cakes,

milkshakes,pancakes,waffles,smoothies,salads…….

Today’s recipe is an easy dessert with a biscuit base,vanilla custard in the centre, and a pannacotta with

blueberry compote to the top.

Now to the recipe.

INGREDIENTS

For the base

1 cup digestive biscuits

1 tbsp melted butter

2-3 tbsp sugar

Crush the biscuits sugar and melted butter .Press the mixture on a springform pan or dish at the bottom

and sides evenly and refridgerate till filling is prepared.

Vanilla filling

2 .5 cups milk

2 tbsp cornflour mixed in a little milk

2-3 tbsp sugar

1 tsp vanilla essence

Heat the milk and sugar, and when it reaches a boiling point add the cornflour mix and essence.

Keep stirring as the mixture will thicken quickly.

Once thick remove from fire and allow to cool .

Once cool pour over the biscuit base ,and return to refridgerate,till the blueberry layer is made.

For the blueberry pannacotta filling

2 cups blueberries lightly boiled with 2 tbsp sugar,seeds removed mashed and strained(1 cup )

1 cup cream

1 cup milk

2-4 tbsp sugar or to taste

3 tsp gelatine soaked in a little water

Heat cream and milk till warm.

Add gelatine and heat on a low flame .

Remove from fire and add the blueberry mix and stir lightly .

Pour over the vanilla custard and allow to set in the fridge(minimum 2 hours)

Your preferred choice to serve with blueberry sauce.

JAGGERY PANNA COTTA


This is a dessert with jaggery, milk,cream and gelatine.Taste in relation to an eggless wattalapan.

Adorned with praline it was amazing .You could try this with thick coconut milk for a variant .

This is another innovation from my kitchen, and as my passion is to share recipes I am greatly excited and would love

to hear your suggestions and comments.

To the recipe

INGREDIENTS

2 cups milk

1 cup fresh cream

3 tsp gelatine

100-150 jaggery or jaggery to your taste

1 tbsp brown sugar

a pinch of salt

1/4 tsp cardamon

a pinch of mace powder

1/2 tsp vanilla essence/rose essence

METHOD

First sprinkle gelatine in a little water and set aside.

Heat jaggery in 1/2 cup water till the jaggery melts.Add cardamon powder and the rest of the spices after removing

from fire.

In the same heat add the bloomed gelatine and the milk and mix well.

Next add in the lightly beaten cream and mix well.

Strain the mixture to avoid any little lumps.

Pour into moulds of your choice and allow to set in the refrigerator.

Serve with praline .

MANGO-YOGHURT PUDDING


This is a no cream,eggless dessert .Few minutes

to an awesome dessert !

I have used gelatine in this dessert,you can use

agar -agar.

This too is my innovation, in the method of

adding sugar ..so let’s get into the recipe

INGREDIENTS

1 cup fresh mango purée

2 cups milk

3 tsp gelatine soaked in water

200 ml yoghurt /curd

3 -4 tbsp sugar

A pinch of salt

1/2 tsp vanilla essence


METHOD

Caramelise the sugar with 1-2 tbsp water till

golden brown .

Add mango purée with salt and heat till crystals

of sugar are melted ( 5 minutes) and set aside.

Simultaneously heat milk . When it has reached

the boiling point ,add gelatine and reduce the

flame .

Once the gelatine has melted , remove from

fire.

Now add the curd to the mango puree, and mix

well.

Next add the gelatine milk to the mango mix.

Add to individual glasses and allow to set in the

refrigerator for minimum 2 hours.

Can be served with chocolate shavings or plain

without any adornment.