Custard Jelly

Ingredients
2 Eggs

1 Breakfastcup milk

10 oz. Sugar

¼ oz. Prepared moss (sod in stands or flakes)

a pinch of salt

3 pints of water

Vanilla flavouring

 

Procedure

Make a thin custard with the eggs, 2 oz. sugar , and milk. Wash the moss, put it into a saucepan, add the water and boil until the moss is quite dissolved. Then add the remainder of the sugar and when dissolved, strain and add it to the custard with a pinch of salt and the flavouring. Mix together and pour into a wet mould. Turn out when wanted.

Clear Jelly

Ingredients

1 oz. leaf gelatine

¾ pint cold water

¼ pint lime juice

3 oz. sugar

1 inch piece cinnamon

2 cloves

Rind of 1 lime

Whites and shells of 2 eggs

 

Procedure

Put into a saucepan the water, gelatine, sugar, lime juice and rind, the cinnamon, cloves, the egg shells which should be washed and crushed, and whites of the eggs lightly beaten. The pan should not be more than half full or the jelly will boil over. Whisk over the fire until it just begins to boil and not longer. Then let it boil up as high as it will without boiling over. Lessen the fire and let it simmer for 10 minutes. Remove from the fire , allow it to stand for 10 minutes, then strain through a scalded jell bag or cloth. The jelly will not be clear the first time, so strain it 2 or 3 times until it runs through perfectly clear. Then mould and use as required.

Coffee Jelly

 

Ingredients

1 Teacup strong coffee

2 oz. Sugar

½ oz. Sheet gelatine

Vanilla flavouring

Procedure

Soak the gelatine in the water and put it into a saucepan. Add the coffee and the sugar and dissolve slowly over the fire. Strain through a cloth and add the flavouring. Pour in to a wetted mould and chill until set. Turn out on a glass dish and just before serving pile whipped cream over the top.

Jaggery Mousse (Vegetarian)

Ingredients:

750g jaggery

3 pkts cream topping (preferably ‘Supersum’ which is generally available at the supermarket)

3 pkts fresh milk

1 pkt gelatin (dissolved in 1 tea cup water)

1 cup water

Essences-Brandy, Vanilla, Rum

Method:

1. Crush the jaggery, melt with the 1 cup water on low heat.
2. Beat the jaggery mixture in a blender, while blending add the dissolved gelatin.
3. Keep in the fridge to partially set. Take out when partially set, beat with electric beater and let it set again.
4. Beat the cream as per instructions which can be found on the box.
5. Take the jaggery/gelatin mixture, add vanilla and beat quickly into the beaten cream.
6. Garnish with roasted nuts and then set.

   

Gobi Manchurian Recipe

 

            Ingredients:

• 1 Medium cauliflower
• ¾ Cup maida ( flour )
• 1-1/2 tbsp Garlic paste
• 2 tbsp oil
• 1 tbsp Corn flour
• 1-1/2 tbsp Ginger paste
• 1 Cup finely chopped onions
• ¼ tsp ajinomoto
• 1 Chopped green chili
• 2-3 tbsp Tomato sauce
• 2 tbsp Soya sauce
• Finely chopped coriander leaves for garnishing
• Salt to taste
• Water as required

            How to make Gobi Manchurian:

• Wash and cut gobi.
• Combine maida, corn flour, salt and water to make a fine paste.
• Add a tsp of ginger and garlic paste to it.
• Dip the gobi florests in the paste and deep fry until golden brown, set aside.
• Heat oil in another pan and add the remaining ginger and garlic paste, chopped onions and green chili to it.
• Now, combine ajinomoto, soya sauce and tomato sauce with it.
• Add fried Gobi and mix well.
• Garnish Gobi Manchurian with coriander leaves.