Sweet Finishes

 

Traditional Indian desserts like kulfi (an ice cream-like dish) or kheer (rice pudding) are the perfect combination to a menu. Here are some store-bought items Caludia Bianchi’s few tricks.

rice pudding This is a hearty dessert that’s super easy to make. Buy store-bought rice pudding and serve in teacup-size bowls. Sprinkle with cardamom and toasted slivered almonds.

rose-flavoured lassiA sweet drink is as good as any dessert. Mix two or three drops of rosewater into vanilla yogurt; add a splash of milk and pour over ce cubes.

mango kulfi This traditional dessert is the indian version of ice cream. Try making it with condensed milk. Stir mango purée with one can of condensed milk until easily poured. Freeze in ice cube trays; serve cubes in a glass.

spiced tea For a home version of chai tea, bring 4 to 6 cups milk, 1 cinnamon stick, 2 cardamom pods, 1 clove and a chai tea bag to a boil.Serve with sugar on the side and spiced shortbreads.

Take-out / Work-out

Monday. Hubby suggested no cooking yesterday evening, after the first BBQ of the season that fed 14 people, Saturday afternoon.

Here’s the take-out, from neighbourhood’s chinese buffet. I can’t live without chinese food. Gotta have it at least once a week.

It’s been 3 weeks I started working-out and I feel so much better. My goal is 10 pounds, for now. I don’t want to say more because of my gotta-have-it character. I don’t want to start counting the calories I eat or deprive myself from fat or sweets when I feel like having some. I know I can do it my way.

Keep you posted.

Spiced Prawn Balls

Ingredients

1 1/2 lb (750g) large raw prawns ( shells removed )

1 tablespoon oil ( I prefer sun-flower oil )

2 cloves garlic, crushed

1/2 inch ( 1 cm ) fresh ginger, chopped finely

1/4 teaspoon salt

2 teaspoons sugar

1 teaspoon cornflour

1/2 egg white

100 g sesame seeds

oil, for deep-frying

Put  the prawns in a food processor and process to a coarse purée. Transfer to a bowl and add the oil, garlic, ginger, salt, sugar and cornflour and mix well to combine.

Lightly whisk the egg white until it just stands in soft peaks, then add just enough of the egg white to the spiced prawn mixture to obtain a smooth, stiff but shapable mixture.

Divide the mixture into 24 evenly sized balls. Roll them in the sesame seeds to coat, set them on a baking tray and chill in the refrigerator for 20 minutes.

Heat the oil in a deep saucepan. Cook the balls in three batches, for about 4-5 minutes, or until they are golden brown and crispy on the outside and cooked through. Drain on crumpled paper towels. Arrange them on a serving tray and serve hot.

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