Cold soups for hot days

A great and healthy way of staying cool in the summer is having a cold soup for lunch.  Instead of sugary beverages, opt for nutritionally rich and delicious soups.  Daniel Koshy, Executive Sous Chef at JW Marriot, has shared some contemporary recipes that use readily available local ingredients.
chilled-lemon-grass-8(1) CHILLED AVOCADO SOUP :  Use vegetable stock as chicken will overcome the flavour of the avocado
Ingredients : 2tbsp butter, 1-2 avocado, 3 potatoes (peeled and cubed), 3 leeks (trimmed and chopped), 4 cups vegetable stock, fresh coriander for garnish.
Method :  Melt butter in a large pot.  Add potatoes and leeks.  Cook for about 3mins, stirring until softened.  Add stock.  Boil, cover, lower the heat and simmer until vegetables are tender, about 20mins.  Puree, then let cool.  Stir in coarsely chopped flesh of one or two avocados before serving.  Garnish with chopped coriander.
avocado-soup(2) CHILLED LEMON GRASS & CORIANDER VICHYSSOISE :  Nutrition-wise it is a good source of vitamins A & C, folate, magnesium and calcium.
Ingredients :  4 thick stems lemon grass, 50gms fresh coriander leaves, 4 spring onions (finely chopped), 50gms butter, 2 medium onions (chopped), 275gms new potatoes (scraped and chopped small), 150ml milk, salt and black pepper.
Method :  First of all strip the coriander leaves from the stalks and reserve both the leaves and the stalks.  Remove the outer skin and chop the lemon grass quite fine.  Put all the trimmings (discarded lemon grass and coriander stalks) into a saucepan with some salt and 850ml of water and simmer (covered) for about 30mins to make a stock.  To make the soup, melt the butter in a large saucepan, then add the chopped lemon grass, onions (reserve the spring onions till later) and potatoes and keeping the heat low, let the vegetables sweat gently (covered) for about 10mins.  After that, pour in the stock through a strainer, discard the debris, then add the milk about three-quarters of the coriander leaves.  Season with salt and pepper, bring the soup up to simmering point and simmer very gently for about 25mins.  Allow the soup to cool a little before pouring it into a food processor or blender, then pour it through a strainer into a bowl.  Chill thoroughly till you are ready to serve.
cold soup(3) CHILLED BUTTERMILK SOUP WITH CORN & POBLANO CHILLI :  You can substitute poblano chilli (a Mexican chilli) with jalapenos.
Ingredients : 1tsp oil, 1/2 yellow onion (finely chopped), 1/2 poblano chilli (seeded and finely chopped), 1 large garlic clove (minced), 1tsp coriander powder, 1/2tsp cumin powder, 1/8tsp turmeric powder, 2 and 1/4 cups corn kernels, 3 cups buttermilk, 3/4tsp coarse salt.
Method :  Heat oil in a medium saucepan over medium heat.  Add onion, poblano chilli and garlic, sauté for about 5mins.  Add coriander, cumin, turmeric and cook for about 2mins.  Add corn and sauté for about 5mins.  Remove from heat and let it cool slightly.  Transfer 1 and 1/2 cups corn mixture to the bowl of a food processor and add buttermilk and salt, puree till mixture is smooth.  Transfer to a large bowl, stir in remaining corn mixture.  Cover with plastic wrap and place in refrigerator until soup is well chilled, at least 2 to 3 hours.
————– Shivani Kagti

Fruity ice creams

Ice Cream HD Desktop Background

Summer is here, the sun is blazing, making each passing day warmer and difficult to handle.  Fans do not alleviate the heat that is felt.  In addition, school children are soon to have their holidays after their exams are over, and they are sure to find the heat unbearable.  Now is the time to indulge in some unusual and easy-to-make fruity-flavoured ice creams.
Basic method to make ice cream
* Prepare your mixture, then chill over an ice bath.  Meanwhile freeze a shallow stainless steel container.  * Pour the cold mixture into the frozen pan  * Chill for 20mins and check the ice cream.  As the edges start to freeze, stir the mixture vigorously with a spatula or a whisk to make it smooth and creamy.  Continue to freeze after whisking.  * Stir the ice cream every half an hour, about 4 to 5 times, until it is firmly frozen.  If the ice cream becomes too hard to stir, let it sit out till it is soft enough to stir before freezing it again.  * In 3 hours, your ice cram should be ready to serve.

Kiwi-Ice-CreamIngredients: 6 ripe kiwi fruits, 1cup sugar, 2 eggs, 2cups heavy cream, 2tbsp sugar, 1tsp crushed pepper.
Method : For a refreshing taste, try this.  Peel the kiwis and mash them in a bowl until they are a puree.  Stir 2tbsp of sugar into the fruit and refrigerate for an hour.  Meanwhile, whisk the eggs in a mixing bowl until light and fluffy.  Then, blend in 1cup of sugar and whisk until completely blended.  Pour in the crushed pepper and stir to blend.  In the end, pour in the kiwi puree and mix thoroughly.

watermelonbasilsorbetIngredients : 6 cups watermelon (chopped into cubes), one and a half cups heavy cream, one and a half cups milk, 1cup sugar, 2cups crushed basil leaves.
Method :  Basil and watermelon make for a good salad, but they also make a fantastic ice cream.  First, deseed the watermelon and puree it.  Press the watermelon puree through a strainer to remove any chunks or seeds.  Then, add to it cream, milk, sugar and basil leaves and whisk until the sugar is fully incorporated.  Your mixture is ready.
Ingredients : One and a half cups heavy cream, one and a half cups whole milk, 3tbsp honey, 1 1/4 cup sugar, 1 1/4 cup black seedless grapes, 4 egg yolks, a pinch of salt, some lime zest, 1/2cup black currant.
grape and black currant ice creamMethod : For a burst of flavour, try this ice cream.  Roast the grapes a little, until the juice is bubbling.  Meanwhile blend the cream, milk, honey, salt and half the sugar in a pan and cook until it comes to a simmer.  In another bowl, mix egg yolks with the left over sugar and lime zest.  Add the cream mixture into the egg and sugar bowl  gradually.  Heat this final mixture till it thickens.  Then, dice each of the roasted grapes into half and add them all into the mixture before freezing.  Once ready, sprinkle some black currants.
mango and pista ice creamIngredients : 3 cups heavy cream, 2mangoes, 1tsp vanilla extract, some sugar, 1cup of chopped pistachios.
Method : There is nothing better to beat the heat with than the king of fruits.  Peel and chop the mangoes.  Add sugar to the mangoes and blend to a smooth pulp.  Meanwhile, whip the cream till it is soft.  Add the mango pulp and mix thoroughly.  Blend in the vanilla extract  and whisk until the mixture thickens.  Once your ice cream is ready, you can sprinkle the pistachios to add to the royal flavour.
Ingredients : 2 bananas (cut into 1-inch slices, 1/2cup frozen strawberries (sliced), 2tbsp whipping cream, 1/2tsp vanilla extract, one and a half cup sugar.
strawberry and banana ice cream
Method :  If you wish to indulge in a heavy and creamy cooler this summer, here’s your option.  Freeze banana slices and strawberries overnight.  Once you remove them, blend until they are soft and smooth.  Add cream, sugar and vanilla extract and whip until your mixture is thick.
(1) Sprinkles : For colour, sweetness and texture, sprinkles are the best option.  Neither do they spoil the flavour of your ice cream, nor are they too expensive to use.  Go ahead and use generously.
(2) Jelly Beans : These colourful bean-shaped sugar candies are an interesting topping for your ice cream.  You could sprinkle them in order to add a different texture to your ice cream.
(3) Wafer : If a light and crispy side is what you wish for with your ice cream, wafers are the best choice.  They are not too sweet and come in a variety of flavours such as chocolate, pineapple, etc.
(4) Jujubes : These sugar candies are a variation of jelly beans.  They are as soft as marshmallows, are coated with sugar crystals, and come in a variety of colours and sizes.
(5) Brownies : Crunchy on the outside and soft on the inside, brownies are an all time favourite.  So, if you cannot stay away from chocolate, just use a brownie or two as toppings or as part of your ice cream.
(6) Mint Leaves : Mint leaves are refreshing in summer.  Chop them up and drizzle them over any ice cream of your choice.  Their aroma and taste will also cool you off in the summer heat.

Pressure-cooked delights

If you do not have an oven, there’s no need to worry, there’s always the pressure cooker to help you prepare these delectable desserts.
(1) CARAMEL CUSTARD (with a twist)  :
Caramel_CustardIngredients: 450ml milk, 75gm sugar, 2 eggs, 75ml cold water, 1tbsp castor sugar, 1tsp vanilla essence.
Method : Beat the eggs together with vanilla essence.  Add milk while stirring. Strain mixture.  Dissolve sugar and water together until caramelized.  Line a serving dish with the caramel.  Pour the custard over the caramel.  Cover with foil.  Take some water in a pressure cooker, enough for it to last the length of your cooking time (40 minutes).  Now place a ‘katori’ in it and then a perforated metal plate over the ‘katori’ (cookers usually have metal plates)  The plate should be “above” the water, not touching it.  Close the pressure cooker and cook without the pressure for 20 minutes.  Take the pudding out of the cooker, turn it upside down into a dish and serve.
 (2) VANILLA CAKE (classic, but eggless) :
VanillaCake_lzIngredients: 2 cups flour, 1/2 cup butter, 1 1/2 cups sugar (powdered), 2 1/2tsp. baking powder, 1/2 cup water, 3/4 cup yoghurt, 1/4tsp salt, 9inch round or square tins —- 2
Method : Line the base of the tins with butter paper or grease the bases and dust either with refined flour or sugar till well coated.  Sift flour and baking powder and transfer into a mixing bowl.  Add salt, sugar, butter, water and vanilla essence.  Beat the mixture with a wooden spoon or a beater till well blended.  Add the yoghurt to the cake batter and beat till smooth.  The batter looks almost glossy when done.  Transfer the batter into the 2 tins.  Heat the pressure cooker (empty), covered but without the pressure for 3-4 minutes on high heat, then place one cake tin in it.  Cover again without pressure, lower flame and let it cook till done (about half an hour).  Repeat with the other tin.  Serve.
(3) CHOCOLATE CAKE : A keeper for days when you are craving cake, but there’s no current.
chocolate cakeIngredients: 1 cup flour, 1/4 cup cocoa, 1 1/4tsp baking powder, 1/4 cup butter, 3/4 cup sugar (powdered), 1/4 cup water, 2eggs, 1/2tsp vanilla essence, 1/8tsp salt, 6inch round greased baking tin.
Method : Mix flour, cocoa, baking powder, butter, sugar, water, vanilla essence and beat together,  Add eggs and beat the batter till it is smooth.  Transfer to the baking tin.  Heat pressure cooker covered but without the pressure for 3-4 minutes on high heat, then place cake tin in the empty cooker (do not add water in the cooker.  Cover without the pressure, lower flame and let it cook till done (about half an hour).  Remove from cooker and serve.
—————-Niru Gupta.

A forgotten grain

One of the forgotten ancient millets —– Ragi —– is slowly resurfacing as the latest super food.  The grain which was once considered as ‘coarse’, during the colonial times, is now renowned nutritionally.  A rich source of calcium, protein and iron, this deep red pearl definitely deserves some more love.
This “natural wonder” is one of the best sources of calcium.  It is recommended for people with a Vitamin D deficiency.  A “power-house” of nutrients —– Ragi —– helps relieve stress and anxiety and is a great remedy for gastro-intestinal problems.  It is packed with fibre and is digested slowly.  This keeps you full for a longer time, makes you less hungry and aids weight loss.  Fibre is also beneficial for diabetics as it helps lower blood sugar levels in the body.
Ragi is often included in a new mother’s diet as it improves haemoglobin level.  It is fed to infants and is one of the healthiest baby foods.  The calcium and amino acids, in ragi, help in tissue repair, improve body metabolism and reduce bad cholesterol.  This “humble grain” is also gluten-free and  a great alternative for those suffering with CELIAC disease.
Ragi is immensely versatile. From breads to bakes, ragi flour complements almost every recipe.
Buying Tips : While purchasing ragi, make sure the package is sealed without any evidence of moisture..  It stays fresh if stored in an air-tight container and placed in a dry and cool place.  It is available as grains or in flour form.
ragi-dosaRAGI WHEAT DOSA : A great brunch option, this ragi wheat dosa is filling and wholesome and will keep your hunger pangs in place.  A low-fat South Indian dish which goes best with coconut chutney or any chutney of your choice.  Relish the easy-to-make meal for breakfast.
Ingredients : 1 cup ragi flour, 1 cup wheat flour,  buttermilk for mixing, salt to taste.
Method : Mix ingredients well and it should be of the consistency of regular dosas.  Keep it overnight and make dosas the next day.  Serve with any kind of chutney.
RAGI COOKIES : Calcium-rich cookies, with the goodness of ragi and cane sugar.  Enjoy the cookies the guilt-free way.
ragi cookiesIngredients : 1 cup ragi flour, 1/2 cup brown cane sugar, 1/2tsp green cardamom powder, 2 pinches of dry ginger powder, 1/2tbsp baking powder, 1/2 cup oil (rice bran), 1 egg (whisked), 1/2tbsp salt.
Method : In a pan mix ragi flour and cardamom powder.  Then roast this gently on a tava till the colour gets a wee bit darker ( a minute or 2 ).  In a bowl break the egg and whisk it,  Add the roasted ragi and sugar in it.  Mix well.  Add dry ginger powder and salt.  Then add the oil and mix well.  It will look like a dark dough.  Make round balls and flatten them in your palms.  Pre-heat oven for 5-7 minutes.  Take a flat dish and put butter paper in it.  No need to grease it.  Place the roundels an inch away from each other and bake for 8mins at 180 degrees Celsius.

The egg-o trip

Here are a few eggs-cellent recipes that are not just delicious but also easy to replicate at home.

(1) AKOORI ON TOAST : (Akoori is masala scrambled eggs, Parsi style)

akuri on toastIngredients : 1 green chilli (de-seeded and chopped), 1/2tsp garlic (finely grated), 1/2tsp cumin seed, 1/2tsp dhansak powder, 1/2tsp red chilli powder, salt to taste, handful of coriander (chopped).
Method : In a bowl, beat eggs with some cream and a little salt.  Set aside.  Heat a little butter in a frying pan, add onions and fry until almost golden brown.  Then, add the garlic, cumin seeds and green chilli and fry to release the aromas.  To this mixture, add turmeric powder, dhansak powder and red chilli powder.  Cook for one more minute.  Now pour in the egg mixture.  Mix well and stir gently on medium heat.  Cook till the dish reaches a nice creamy consistency.  Sprinkle it with fresh coriander leaves and mix gently.  Toast some bread and butter generously.  Serve the eggs on the buttered toast.


Indian scotch egg curryIngredients : 3 hard-boiled eggs.  (For the mince)  500gms minced mutton, 1 egg for frying, 1 small onion (chopped), 4-5 green chillies (chopped), 1tsp gram (ground), 1tsp sesame seeds (khus khus) ground, 1tbsp ginger-garlic paste, 1tbsp garam masala, 1tsp red chilli powder, 1/2 cup oil, salt to taste, small bunch of coriander (chopped).  (For the gravy) 4 onions (finely sliced), 4tbsp ginger-garlic paste, 1/2 cup plain yoghurt, 2tsp red chilli powder, 1/2tsp turmeric powder, 4tbsp coriander powder, 1tbsp garam masala, 1/2tsp mace (javitri) powder, 1/2tsp nutmeg (jaiphal) powder, 1 cup oil, salt to taste.
Method : Mix together all the ingredients of the mince.  Divide this mixture into 3 equal parts.  Coat the three boiled eggs with the mince mixture, giving it an oval shape.  In a  bowl, beat the raw egg and dip the  mince-coated eggs into it  Heat the oil in a pan and deep-fry the eggs.  Take them out of the oil and then deep freeze the eggs for 15mins.  Then with a sharp knife, slit the eggs into two halves and keep aside.  Heat the oil and fry the onions in it till they turn golden-brown.  Cool the onions and then grind them.  In the oil, add ginger-garlic paste, red chilli powder, turmeric powder, coriander powder and salt.  Cook until the raw smell fades away.  Add plain yoghurt, nutmeg powder and mace powder.  Cook till the gravy thickens.  Add the eggs and cook on slow flame for five minutes.  Garnish with tomato sauce and green chillies and serve warm.


IndianStyleLambChops_thumb7Ingredients : (For the ribs) 1kg mutton ribs,  2 eggs, 1 cup flour, 1tbsp plain yoghurt, 250ml whole milk, 1tbsp lemon juice, salt to taste, oil for frying, 1/2 litre water.  (For the potli) 1/4tsp baking powder, 1-inch ginger (sliced), 2-inch cinnamon stick, 1tbsp aniseeds (powdered).
Method : Wash the mutton ribs and dry them well. Marinate the ribs in salt and lemon juice for half an hour.  Take ginger, cinnamon and aniseeds in a clean white cloth.  Tie the cloth and make a potli (small bundle).  In a pot. heat milk and half a litre of water.  Then add the meat and put the potli in. Cook till the mutton is tender.  drain.  Squeeze the spice bundle to extract maximum flavour and discard.  Reserve the stock.  In a bowl, sieve the flour, baking powder and salt together.  Add the yoghurt and pour enough stock to make a batter of thick consistency.  In another bowl, beat the eggs and keep aside  For frying, heat oil in a pan.  Dip the mutton pieces first in the batter, then in the beaten eggs.  Deep fry until golden-brown.  Serve hot.


626-91_tipsy_pudding_300Ingredients : 250 gms sponge cake, 4tsp rum or sherry, 1 cup lime juice, 1 cup fruit juice, 50 gms raisins, 50 gms cashew nuts (chopped),, 50 gms walnuts (chopped) .  (For the custard) 5 egg yolks, 2 cups milk, 1/4tsp oil, 4tsp powdered sugar, 1tsp vanilla essence.
Method :  Slice the sponge cake into 2 layers.  Place the 1st layer on the serving dish, ensuring it fits the dish well.  Mix half the rum/sherry, lime juice and fruit juice.  Sprinkle the remaining onto the sponge layer, such that the cake soaks the liquids well.  Mix half the raisins and walnuts and spread over the sponge. Repeat the process while adding the 2nd layer to the sponge cake.  Ina pan, beat the egg yolks and sugar and mix well.   Now add the milk and mix well.  In a large pan boil water.  Place the egg mixture over the pan and stir gently and continuously.  Whisk until the custard is thickened.  Do not boil else it will curdle.  Now mix in vanilla essence and keep whisking until cool.  Pour the custard over the sponge cake and decorate with fruits and nuts.
——— Kunal Vijayakar. 

Cooking with green tea

Cooking with green tea imparts its delicate flavour and anti-oxidant properties ——-without the astringent aftertaste.
Drinking green tea has proven health benefits, given that it’s packed with anti-oxidants that strengthen the immune system.  Not many love the taste though.  As Uddipan Chakravarthy, Executive Chef, Vivanta By Taj, Yeshwantpur, puts it, “It’s more of an acquired taste to which the Indian palate is slowly getting used to”.  However, an easier way of consuming green tea is ———— TO COOK WITH IT.
Thus, you still reap the benefits of green tea, while not having to deal with its slightly sharp and bitter aftertaste.  Chakravarthy says, “The trick to using green tea, in cooking, is NOT TO OVER-BREW IT.”  Green Tea powder, a novelty item, is found in certain gourmet stores in the city, and can be used to drink as a brew or in cooking.  For the best flavour, Chef recommends using ‘loose tea’ instead of ‘tea bags’.
MATCHA CHOCOLATE OPERA CAKEIngredients :  (For Matcha Sponge Cake ) 3 egg yolks, 40 grams sugar, 40 grams almond powder, vanilla essence, 3 egg whites, 40 grams sugar, 40 grams flour , 8 grams Matcha green tea powder.  (Chocolate cream):  100 grams cream, 80 grams black chocolate.  (Matcha syrup) :  100 ml water, 20 grams sugar, 1tsp Matcha green tea powder.
Method :  (1) Mix egg yolks and sugar.  Add almond powder and vanilla essence and mix well.  (2) Make a meringue with egg whites and sugar.  (3) Add one-third of the meringue into the mixture and add the flour and mix it.  Add the remaining meringue and mix again.  (4)  Bake the mixture in the oven at 200 degrees C for 8 minutes.  (5) Prepare Matcha cream.  Boil the cream and melt chocolate in it.  Whip the cream and ad Matcha.  (6) Prepare chocolate cream in the same way.  (7) Prepare Matcha syrup.  Heat water and add sugar and Matcha green tea and mix well.  (8) Remove the sponge cake from oven and divide into three equal parts and moisten with syrup.  (9) Assemble the cake in the following order : first, place one square of sponge cake on the baking sheet and moisten it gently with Matcha syrup.  Next, put chocolate cream on.  Put another square of sponge cake on and put the Matcha cream on top.  Repeat with another layer of sponge cake.  (10) Finally, melt some black chocolate and pour over on cake. (prep : 20 minutes, Cook : 15 minutes ——- serves 5-6 persons) –
051106051-01-tea-smoked-salmon-recipe_xlgIngredients : 200 grams salmon, 5 grams green tea, 4 grams soya sauce, 4 grams lemon juice, salt and pepper to taste, 2 grams Basmati rice, 1-2 sticks of lemongrass, a bunch of Thai basil and coriander leaves.
Method :  Marinate the salmon with soya sauce, lemon juice and black pepper.  Chargrill salmon(on BBQ or a grill pan on the stovetop) till it’s 80% cooked. (2mins each side).  Next up, you need to smoke the salmon with green tea powder, lemongrass and rice.  Usually a smoker is used.  If that’s not available, you can use a wok. Mix the tea powder with rice and lemongrass in the wok.  Heat till it smokes.  Place a rack on the wok and put the salmon on it and cover with a lid.  In five minutes, your dish should be ready.  Serve garnished with basil and coriander. (prep : 20mins, cook : 5mins —— serves 2)
20100701-wok-skills-smoking-primary-thumb-625xauto-98069Ingredients : 16 chicken wings, 3 cloves of garlic(chopped), 1tsp grated fresh peeled ginger root, 1tbsp honey, 3/4cup soy sauce, 1/2 cup cream sherry liqueur, 3/4 cup brown sugar, 1cup loose-leaf tea, sesame seeds as garnish.
Method :  Cut wing tip of drumstick-end of wing an slice through the wings.  Wash and pat dry.  In blender, place chopped garlic, grated ginger root, honey, soy sauce and sherry and process for only 20secs.  Pour marinade into a 9″ by 13″ baking pan and coat the chicken wings.  Cover pan and refrigerate for at least two hours, rotating wings at least once.  Line a heavy cast iron or steel roasting pan with heavy-duty aluminium foil and sprinkle the sugar and tea on the foil.  Place a wire rack on the skillet, and arrange the chicken wings on top.  Cover with lid or more aluminium and turn the burner onto high, cooking chicken for 30mins.   Resist the urge to lift lid off the pan, and keep chicken covered for 20 more minutes.  To make their appearance browned or crisper, coat with a little sesame oil and put in a pre-heated 450 degrees oven for about 5mins.  Serve sprinkled with sesame seeds atop.  Tastes great with peanut or mustard sauce.  (prep : 3 hours, cook : 30mins, serves 6-8)
——– Chefs Ramasamy Selvaraju, Zhang Hao, Uddipan Chakravarthy.  

Yummy guava

GUAVAS can be enjoyed as they are and lend themselves very well to be paired with all salts (plain, pink and Maldon).  The other ingredients that they absolutely adore are chillies and lemon.  Blend guavas with a bit of water, strain, add sugar to taste, a few drops of tabasco or a slit green chilly, a squeeze of lime and pour this over a few cubes of ice.  You will have a drink that is just yummy.
Guava Jelly and Guava Cheese are yummy too!
Guava Jelly 
Guava-JellyIngredients —— 1 kg ripe guavas ; 1tsp citric acid ; 750gm sugar ;  1 litre water. 
Method : Slice the guavas really thin, cover with water and cook them till really soft.  Strain the guavas through a fine cloth.  Strain in a way that only the liquid is strained out.  Leave for a few hours.  Measure the drained liquid and take 3/4 of its volume in sugar.  Add the sugar and heat till it dissolves.  Add the citric acid, at this stage the liquid will achieve a jelly-like consistency.  Turn off the heat and allow to cool.  Pour into clean and sterilised bottles and seal.  Enjoy the jelly with toast or chapatis or as a topping for desserts.
Guava Cheese
Guava Cheese Flan_RecipeIngredients for pulp —— 1 kg ripe guavas ; 1tsp citric acid. 
Method:  Cut the guavas into small bits.  Cover with water and cook till soft.  Push through a sieve such that the skin and seeds are removed and only the liquid pulp is extracted. 
Ingredients for guava cheese —— 1 cup guava pulp ; 1.5 cups sugar ; 1 spoon butter ; a few drops of lemon juice ; a pinch of salt. 
Method : In a thick-bottomed vessel add the butter, sugar and the guava pulp.  Cook and continue to stir till it thickens.  Then add the lemon juice and salt and stir.  Prepare a tray by smearing it with butter.  Once the pulp begins to get lumpy, take it off the heat and pour it into the tray and pat it to flatten evenly.  Allow it to cool, cut into whatever shape you desire