Thai Sweetmeat

Method:
1. Take mung beans into a saucepan, & add enough water to cover the beans

2. Bring to boil, then simmer for about 30-45 minutes until tender and drain through a strainer, then mash the beans thoroughly.

3. Mix in coconut and egg yolk to make a firm paste and divide into pieces and make small egg-shaped balls using a spoon.

4. Add sugar in a saucepan, add ¾ cup water and heat gently, stirring until sugar has dissolved.

5. Bring the mixture to a boil & add jasmine essence to taste and keep hot.

6. Beat the egg white in a bowl and using 2 forks, dip each ball into egg white, then lower into syrup.

7. Cook for 2-3 minutes and using a slotted spoon, transfer to a plate.

8. When all sweetmeats have been cooked, add a little syrup as garnish.

9.Leave until cold.

Method :
1. Dissolve cornflour in ¼ cup milk and put the remaining milk, chocolate powder, half of the sugar and cornflour mixture and let it simmer on a low fire.

2. Keep on stirring till the mixture coats the back of a spoon and leave it to cool.

3. Beat the egg yolks, add the essence and pour the mixture in a lightly greased baking dish, place the dish in a pan of water and bake it in a moderate oven for 45 minutes.

4. Beat the egg whites along with the remaining sugar till stiff peaks form and pile this over cooled pudding and return to the oven.

5. Bake for 10 minutes longer and decorate with almonds.

Method :
1.Melt butter over low heat.

2.Add flour and blend thoroughly. Cook slightly.

3.Add milk and half the sugar. Stir continuously until mixture is uniformly thick.

4.Add chocolate and blend it till it melts.

5.Pour mixture into egg yolks, stirring continuously.

6.Blend in vanilla essence.

7,Add salt to egg white and beat till it forms peaks. Then add the remaining sugar and beat till it is glossy and stiff.

8.Beat the chocolate mixture in the egg white. Bake at 325 degree F for 50-60 minutes.

9.Serve with ice cream or custard.

2.Heat milk add egg mixture and form a custard.

3.Dissolve gelatin in hot water and add to the custard.

4.Divide this custard into 2 parts.

5.Dissolve coffee powder in little hot water and add to one part.

6.Heat and melt the chocolate and add to the other part.

7.Whip cream with sugar.

8.Add ½ cream and ½ yogurt to each part and mix well.

9.Take a mould and holding one part in each hand pour the two mixtures into the mould simultaneously.

10.Slightly mix with spoon to give a marble effect.

11.Set in the refrigerator till well set.

12.Remove and cut into heart shape with a heart shape cutter.

13.For the sauce heat milk, add sugar, cocoa powder and dissolve well.

14.Dissolve corn flour in a little cold water and add to the above to form a smooth chocolate sauce.

15.Pour chocolate sauce on plate, place the heart shaped cheesecake on top and serve.

Method:
1.Caramelize the sugar, almonds & lemon juice to make praline.

2.In a bowl mix together the banana, lemon juice, egg yolk, milk powder, sugar & honey.

3.Beat the egg whites stiff & whip the cream till it forms firm peaks.

4.Fold the cream into the banana mixture followed by the egg whites & pounded praline.

5.Put this mixture into individual cups, place in the fridge and serve when required.

Note : No preservatives have been added.

Sugar 1¼ cups, Cocoa powder 6 tbsps., Eggs, beaten 2 nos., Milk 2 cups, Thick cream 2 cups, Vanilla essence 1 tsp., Salt ¼ tsp.

Method :
1.Sieve the sugar, salt, cocoa powder and then add the milk and the eggs.

2.Stir cook on a medium flame until the mixture coats the back of the spoon.

3.Cool this mixture, add the thick beaten cream & vanilla essence.

4.Mix lightly, pour in containers and keep to set in the freezer.

Note : No preservatives have been added.

Bananas, ripe 2 nos., Eggs, separated 2 nos., Lemon juice ½ tbsps., Thick cream 1½ cups, Banana essence 1½ tsps., Milk ¼ cup, Sugar, powdered 60 gms., Cashewnuts, chopped ½ cup.

Method :
1.Mash the bananas, mix with the milk and lemon juice till well blended.

2.Next beat the egg yolks until thick, then beat the egg whites with the sugar till stiff.

3.Whip the cream till forms firm peaks.

4.Then mix the banana mixture with beaten yolks, egg whites, banana essence and cashewnuts.

5.Refrigerate and beat again after sometime and then freeze again.

6.Cut into pieces & serve cold.

3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup (1 1/2 sticks) butter, softened, 3/4 cup packed brown sugar, 1/3 cup granulated sugar, 1 teaspoon vanilla extract, 1 large egg, 1 3/4 cups Milk Chocolate Morsels, 1 cup flaked coconut, toasted, if desired, 1 cup chopped walnuts.

Method :
1. Preheat oven to 375° F.
2. Combine flour, baking powder, baking soda and salt in small bowl.
3. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture.
4. Stir in morsels, coconut and nuts. Drop by slightly rounded tablespoon onto ungreased baking sheets.
5. Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NOTE: Semi-Sweet Chocolate Morsels, Semi-Sweet Chocolate Mini Morsels, Semi-Sweet Chocolate-Covered Raisins, Premier White Morsels or Butterscotch Flavored Morsels may be substituted for the Milk Chocolate Morsels.

Method:
1.Cut butter into small pieces and rub into the flour with finger tips until it resembles coarse crumbs.

2.Sprinkle water over the pastry and knead until dough is just moist enough to hold together.

3.Form into a ball, roll out into a circle with your hands.

4.Put it in a pie dish and make a neat design by shaping the edges.

5.Prick this pie crust with a fork and microwave on high for 7 minutes and turn the dish after 3 minutes.

6.Make the banana custard like normal custard, cool and spared over the pastry shell evenly.

7.Slice the bananas and arrange over the custard.

8.Make the jelly according to packet instructions and pour a thin layer over the bananas and chill for 15 minutes.

9.Decorate with cream.

Method:
1.In a muslin cloth, combine cloves, cardamon and cinnamon and place in a pan with milk and water. Keep aside.

2.In a small heavy bottom pan, mix water and sugar. Stir gently until the sugar dissolves. Place pan over high heat and cook till it is medium-amber in colour.

3.Immediately pour caramel into a 9 inch souffle dish; tilt and swirl dish to evenly coat the bottom and halfway up side. Set aside.

4.Heat milk and spices until steaming hot; remove and let it cool slightly. Discard the spices.

5.In another bowl beat eggs and remaining 1/3 cup sugar; gradually add the milk, blending with a fork.

6.Pour egg mixture into the prepared souffle dish.

7.Place dish into a large baking pan which is atleast 2 inches deep. Place in an preheated oven at 350 degrees F. Add enough boiling water to larger pan to come half way up sides of the souffle dish.

8.Bake uncovered for 15-20 minutes or till set.

9.Remove dish from hot water, cover and refrigrate for atleast 5 hours.

10.Unmould and serve.