Jewelled Jelly

Rainbow Jelly

I am a sucker for beautiful food and I have been reading about this jelly for quite some time.  It looks so pretty that everyone makes a beeline for it- children and adults and most people come back for seconds.  I observed this at our last party and enjoyed scraping the dish clean and yes- even licked my fingers.  You can call it what you like and use as many colours as you can, the end result is absolutely stunning.  This is the recipe for  Jewelled Jelly, Rainbow Jelly, Stained Glass Jelly, Broken Glass Jelly, Mosaic Jelly or whatever you choose to call it.

The Recipe:

3 packets  jelly  - different colours; 400 gm Marigold Condensed Milk; 

3 tbsp unflavoured gelatin; 4 ½ cups boiling water; ½ cup cold water

Dissolve each packet of jelly crystals in half the quantity of  boiling hot water mentioned in the instructions on the packet.  I used 1 cup of boiling water for each packet.  Pour into heat resistant boxes or glass bowls and refrigerate overnight.  Next day unmould and cut into cubes or desired shapes.  

After chilling the four flavours, cut the firm and set jelly into desired shapes.  Mix them together in a large pyrex dish.  I used a rectangular one.

Place 3 tbsp unflavoured  gelatin in a bowl and pour 1/2 cup cold water over it.  When it doubles in quantity and has absorbed the water add  add ½ cup boiling water and dissolve completely.  Stir in the  condensed milk.  Pour over the mixed jelly and refrigerate overnight.

Serve in the bowl.

This has to be one of the prettiest desserts I have made.

Coloured Jewelled Capsicum

Three Coloured Capsicum

I love cooking this dish because the end result is so appetising and colourful.  The brightly coloured, jewelled capsicums just beg to be eaten.  Besides, it's simple and quick and I promise, you will spend about 15 minutes in the kitchen.  It can be served as an accompaniment or eaten alone.  

The Recipe:

3 medium sized capsicums, one of each colour; 3 cloves garlic, minced; 1 tsp pepper corns, crushed; 2 tbsp olive oil; salt to taste;  1 tbsp thin soy sauce.

Wash, halve, de-seed and cut the capsicums into thin strips.  Heat oil in a non stick pan and stir fry the garlic till fragrant.  Add the capsicum and stir fry on high heat for 2 minutes only.  Lower flame, add the pepper and salt to taste.  Transfer to serving dish.  Drizzle soy sauce over just before serving.  Lip smacking delicious and crunchy to boot.

Passion Fruit Salad

Aromatic Salad

This has to be one of the best salads I have ever made.  It not only tastes good and smells divine but looks great and can be a dinner table centre piece.  We have always grown passion fruits in our garden as long back as I can remember- in the ground and in the pot too on our balcony.  Once when our baby girl was two years old, she had a marvellous time plucking all the passion fruits I had so carefully nurtured on my balcony.  I just put them with the rice and they ripened within a few days and we feasted on exotic food and generally had a good time.  When we visited Bali a few years ago I was surprised to eat a variety of Passion fruit that was really sweet and very unlike the ones we had grown in India.  Last week I came across some of the sweet variety in the supermarket and succumbed to them.  Result- one beautiful, aromatic, Passion Fruit Salad that made my dining table look awesome.

The Recipe:

1 cup curds or yoghurt; 1 grated carrot; 2 passion fruits, cut and scoop out the flesh; 1 dragon fruit, diced; salt and pepper to taste.

Garnish:  One red chilli. A sprig of kafir lime leaves.

 I enjoy vegetable carving and try out simple things whenever I can.  Place the chilli on a board and cut it  3/4 down into half with a sharp knife.  Start at the tip and go upwards.  Then using a small scissors, cut each half 3/4 down into 3 to 5 petals.  Gently shake out the seeds.  Put in a container with water to cover and refrigerate overnight.  Next day take it out of the water and drain.  You will find that the chilli has become a beautiful flower.  Keep practising until you are perfect.

Method:  Mix all the ingredients together.  Adjust the seasoning and garnish with a red chilli cut to look like a flower.  Refrigerate and serve with whatever meal you are having.

Odds And Ends

Mixed Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

While cleaning the kitchen I came across some odds and ends of different kinds of  pasta and decided to use it up and make a medley of sorts.  It turned out to be an extraordinary lunch and we had fun naming the pasta as we ate. It's a great way to use up those odds and ends.

The Recipe:

2 cups mixed pasta, cooked – follow instructions on the bag; ½ cup grated cheese; 1 cup shredded, cooked chicken, 1 cup beans, carrots and cabbage, cut large and boiled; salt & pepper to taste; ½ tsp mixed Italian herbs; 3 tbsp olive oil.

Mix all the ingredients and place in serving bowl.

For sauce:  1 cup milk; 1 cup chicken stock; 1 small onion chopped; 2 tbsp wheat flour; salt and pepper to taste; 2 tbsp olive oil;  1 egg.

Heat oil in a non stick pan.  Turn to medium and add the chopped onions.  Fry until glazed and turning transparent.  Add the flour and stir till crisp for a minute.  Lower flame and pour in the stock and milk, stirring all the while to avoid lumps.  Add the egg and keep stirring till thick and sauce consistency is reached.  Adjust seasoning.  Pour over the mixed pasta.  Serve hot or cold.

The Eleventh Recipe For Christmas

                                                         Recipe No 11: Fruit Punch

Fruit Punch is a great starter and breaks the ice especially when the guests experiment with various flavours and come up with something new every time.

1 litre Apricot Nectar; 1 litre Apple Juice; 1 litre Orange Juice; 1 litre Grapefruit Juice; 1 litre Peach Juice; ¼ cup each red and green cherries, chopped; ¼ cup tuitti fruiti; orange segments and finely minced apple; ice cubes and mint leaves.

Mix all ingredients together and serve with love.