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Mouth-Watering Recipes

Mouth-Watering Recipes



Milk – 1 cup

Heavy Cream – 1 cup

Granulated sugar – 1/2 cup

Gelatin – 3 tsp

Cold Water – 2 tsp

Vanilla extract – 2 tsp


Pour in the milk,cream & sugar in a sauce pan and bring it to a boil. Remove it from flame.

Sprinkle the gelatin over cold water and let it bloom for 5 mins. Melt it in the microwave oven for 20 seconds. Remove and stir well.

Add the vanilla extract and melted gelatin into the milk and cream mixture and stir well.

Pour into desired moulds and let it set in the refrigerator for a minimum of 4 hours

Strawberry Jelly


Strawberry jam – 1/2 cup

Fresh Strawberry – 1 cup

Water – 1tbsp


Warm jam and strawberries in a small sauce pan.

Mix until fully combined and hot.

Allow to cool slightly before using.

Elaneer Payasam


Milk – 1 cup

MilkMaid – 1 cup

Sugar – 1 cup

Tender Coconut Water – 2 cups

Tender Coconut Pulp – 1 cup

Cardomom Powder – 2 tsp


Boil the milk and let it cool

Pour in the milk,milkmaid & sugar in a pan and mix well

Make a smooth paste of  the tender coconut pulp and add it to the milk

Add the tender coconut water and mix well

Flavor the dessert with a pinch of cardamom and serve chilled

Tomato Tart latté with Ricotta Cheese


Tart Base:

Flour – 150 gms

Butter – 75 gms

Salt – 5 gms

Egg – ½ beaten

Tomato Filling

Blanched Tomatoes – 7 or 8

Oregano – a pinch

Crushed Pepper – 1 pinch

Minced Garlic – 1 spoon

Salt – 1 pinch

Olive oil – 1 tbsp


Fresh Cream – 100 ml

Eggs – 3

Salt – 1 pinch

Crushed pepper – 2 pinches

Ricotta Cheese – 100 gms


Tart Base:

Mix all the ingredients and make a smooth dough.

Deepfreeze this for 15mins

Tomato Filling:

Cut Tomatoes into medium sized rings

Mix it with olive oil, herbs and crushed garlic

Add the salt and basil

Heat this in the oven for about 5 mins in 200 deg celcius

This is done to take away the water content from the tomatoes


Mix cream and egg in a bowl.

To this add the other dry ingredients with this mixture

Add the ricotta cheese and mix well.

Set this aside till the tart base is ready

Making of the Tart:

Roll the dough between two butter sheets

Arrange the dough in a tart mould and bake it for 12 mins un 170 deg celcius

Take it out and then fill it with the tomato filling

Pour the custard on the filling and bake for 30 mins at 130 deg celcius

Serve with rocket leaves and olives.

Three Cheese Ravioli


See Also


Flour – 1 kg

Egg yolk – 20

Eggs – 4 whole

Salt – 25gms

Milk – 60 ml

Olive oil – 100ml

Cream – 1 tbsp


Ricotta Cheese – 100 gms

Parmesan Cheese – 100 gms

Mozarella Cheese – 100 gms

Crushed pepper – 1 pinch

Herbs – 1 pinch

Garlic -  1 tbsp


Pasta dough:

Mix all the ingredients and set aside for 20 mins

Using a chapatti roller , leaven it out into long sheets

Repeat this process for four or five times

Freeze this pasta for about 30 mins


Grate the cheeses separately

Store them in different bowls till use

When you are going to make the ravioli, combine equal portion of the cheese with salt and herbs


On a flat surface, lay the pasta sheets

Take small portions of the filling and place it in equal intervals on the sheet

Lay another pasta sheet on the filling and cover the filling

Try to make individual packets of the pasta but making small squares of the filled pasta dough

Have a wide pan with boiling water ready

Boil the ravioli in water

Ensure that they do not break in the process

Now in another pan, add a little olive oil and crushed garlic

Add some salt and crushed black pepper as well

To this add the boiled ravioli

Stir is lightly and add butter along with cream

Toss for a minute or two

Serve with fresh broccoli florets and olives

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