CHOCOLATE CASHEW KATLI


This is the first time I made this recipe,and it turned out awesome.Within minutes the

tray looked empty.Fortunately I made it very thin to minimise the intake of calories..

I  added only  1.5 tsp of unsweetened cocoa powder to the basic cashew katli recipe.

You can use unsweetened mawa/khova to substitute milk powder.

The secret to  katlis with good texture is to powder little by little after it is in the fridge

for some time,and then sifted before making.

The next tip is to knead well to a smooth dough whilst warm before rolling it out.

Now for the simple and easy recipe…

INGREDIENTS

250 gm cashewnuts ( split is better)

1/4 cup milk powder

1 heaped tsp.cocoa powder

100 gm sugar( you can use palm candy powder too.)

2-3 tsp ghee

Silver vark ( optional)

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METHOD

Powder the cashew in 2-3 batches and sieve.Add powdered milk,when powdering the last coarse cashew powder,and set aside.

Make one string syrup with 1/4 cup water and sugar.Add cashew powder + milk powder+ cocoa powder and remove from fire immedietely. Add 1 tsp of ghee

After you remove from fire,keep stirring till the mixture is warm.( Do not try to knead while hot ).

Once it is warm knead well.Add the rest of the ghee if the mixture is difficult to knead .

Roll between polythene sheets .

Press the silver vark on the top.Allow to set for 15 minutes and cut into desired shapes.

Do try this easy recipe and send in your comments!

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WATERMELON WHEAT HALWA


Long time this recipe had set on my mind, and today  i succeeded in making it.

I was a little hesitant to try it as the water content is high than that of pumpkin or the

gourd family.

As i always like to innovate recipes ,i tried it….It had the taste of Trinelveli halwa,the only

regret i had was of the color as i was expecting a nice red color.I think if you use white

sugar (sulphur free)the color will remain red.)For this recipe i used brown sugar ,and did

not add coloring ,but still got a lovely halwa color.

I ground the pulp with the seeds ,as the seeds will contribute to the taste.

So let me share this recipe with you all.

A little more time and muscle power is needed.

Do try and send in your comments

INGREDIENTS

4 cups watermelon pulp

1-2 cups sugar (do check for sweetness and add more as some watermelons will be very

sweet)

1/4 cup wheat flour mixed in a little water (3 tblsp.cornflour can be opted )

1 -1.5 cups ghee

a pinch of salt

1/4 tsp nutmeg powder

1 tsp.cardamon powder

Few cashewnuts fried in ghee

image

METHOD

Heat half of the ghee  in a thick bottomed vessel,and add the pulp.Cook for 10 minutes .

Add the wheat flour mixture ,and keep on stirring for another 10 minutes.

Next add the rest of the ingredients except the ghee and keep stirring.

Add the ghee gradually ,and when you see the mixture thicken to halwa consistency ,

and the mixture leaves the sides of the pan and tightly clings onto the mixing spoon it

is the correct consistency.

Transfer to a a greased tray and allow to cool .

 

 

SWEET POTATO TART


Sweet potatoes known for its high dietary fibre with amassed health benefits have to be

compulsorily included often in your diet.

Not only the root even the leaves of the potato plant is beneficial to diabetic,heart,cancer

patients ,if taken raw as a juice ,or steamed .

Today’s subject is the potato made sweeter.Yes..! the recipe is for sweet potato meringue

tart.

Do try this awesome recipe and send in your comments!

INGREDIENTS

For the base

(you can use pie crust or a base with digestive biscuits.Well,i made it with walnuts and digestive biscuits)

1 cup digestive biscuit crumbled

1/2 cup walnuts

2 tblsp butter

Crush all these together and press on a pie dish.

For the filling

2 cups boiled or steamed sweet potato (skin removed and slightly mashed)

100 gm butter (room temperature)

2 eggs

a pinch of salt

1/2 cup sugar

1/2 cup milk powder/1/2 cup evaporated milk

1/2 tsp.cinammon powder

1/2 tsp.nutmeg powder

2 tsp.vanilla essence

Method

Blend all in a food processor or mixer till no lumps are seen.

Pour over the prepared base and bake in a moderate oven (180 degrees ) for 30 -35

minutes .

For the meringue.

2 egg whites

1 tblsp sugar

a pinch of cream of tartar(1/2 tsp. lime juice or white vinegar may be substituted)

Method

Beat egg whites to a stiff froth with cream of tartar .Fold in the sugar .Spread over the

baked filling ,and keep in a hot oven (200 degrees )for 10 minutes.

Open the door of the oven and allow to cool for 15-20 minutes .

Can be served plain or with any cream you prefer.

 

RAW MANGO JAGGERY HALWA


Raw Mango Halwa…click on this to connect to the old post on raw mango halwa with

sugar.

Now i will be sharing the same with jaggery  or palm candy. On the health benefit

note,jaggery and palm candy is  low on calorie and safe even with diabetic patients.

Jaggery makes your body alkaline,so having a small piece of jaggery after a meal is very

good for anyone of all ages….I always have cubes of jaggery on my dining table,to fuse

the craving for a dessert or chocolate…

For the recipe now

INGREDIENTS

3 cups peeled and diced mangoes (raw)

2.5 -3 cups jaggery grated

1/2 cup khova or milk powder (optional)

3 tblsp cornflour mixed with 1 cup coconut milk

1/2 tsp dry ginger powder (optional)

1/4 tsp nutmeg powder

a pinch of salt

green coloring

cashewnuts

1 tsp cardamon powder

1-2 cup ghee

METHOD

Puree the mangoes cubes in a blender (without water) and set aside.

Melt the jaggery in 1/4 cup water .Strain and set aside

Heat half the ghee in a thick bottomed vessel,and add the pureed mangoes and stir for

about 10 minutes.

Next add the jaggery and keep stirring on a medium flame for another 15 minutes.

Add the cornflour mixture and the rest of the ingredients except the remaining ghee and

keep mixing.

Add ghee little by little till you see the mixture leaves ving the sides of the pan.

When you see the whole mixture clinging onto the mixing spoon add a little ghee.

Transfer onto a greased plate.Allow to cool and cut into shapes  you like.

Note:You could mix the cornflour with water too.

 

 

MIXED FRUIT JUICE


Today i will be sharing a fruit juice .This contains a mix of pineapple,papaw,mango and

banana .You can add orange  or lime for a variation.

You could serve this  with  ice -cream  and jelly too.Kids who fuss about fruit juices will

surely love it.

So let’s get into the simple recipe now.

INGREDIENTS

1 cup pineapple cubes

1 cup ripe papaw cubes

1 banana

1 ripe mango pieces

a pinch of salt

Honey or any sweetner you prefer

water (if you like it light )

METHOD

Blend all together and serve chilled if you prefer .

 

 

 

COCONUT MILK CRANBERRY CAKE


This is a simple and moist coconut milk added butter cake.Topped with cranberries and

cashewnuts.

Can be made into cupcakes or baked in muffin moulds.The topping of nuts and fruits

can be your choice .

Do try this simple and delicious recipe and send in your comments.

Now for the recipe

INGREDIENTS

100 gm butter

100 gm sugar

100 gm flour

1/2 tsp.baking powder

2 eggs

1/2 cup thick coconut milk

1 tsp.vanilla essence

few cranberries and cashewnuts (to sprinkle on top)

METHOD

Cream butter and sugar well. Add in eggs one at a time and beat till creamy.

Add coconut milk and vanilla essence. Fold in the flour till well corporated. Add the

cranberries and nuts

Bake in a moderate oven for 30-35 minutes

Variation .If you like a more coconutty taste ,you can add 1/2 cup grated coconut to the

coconut milk (allow to soak for 10-15 minutes) and add to the mix.

ROCK CAKES


Rock cakes are  tiny cakes which look like tiny rocks ,but soft in the inside ,and crisp on the outside.Old times delicacy…!

Very easy on time and effort. A good tea time snack.Kids will  really love it ,so do give it a try .

For the recipe.

INGREDIENTS

100 gm butter

100 gm sugar

1 whole egg

200 gm flour

a pinch of salt

2-3 tblsp milk

few raisins

10-15 cashewnuts

1/4 tsp.vanilla essence (optional)

METHOD

Cream butter and sugar,add the egg and beat well.

Add the flour ,milk ,raisins ,nuts and mix with a spatula.

The consistency will be like a cookie mix ,not like a cake mix.

Place portions of the mixture ,and bake in a moderate oven (180 degrees) for 25 -30

minutes.

CHILLED COCONUT MILK CHEESE CAKE


This is low calorie cheesecake with no fresh cream.The topping I used was blackberry

topping,and I baked only the crust for 15 minutes.The rest of the method is ‘No Bake’.It’s easy

to make if the ingredients are at room temperature.

As gelatine is used as a setting agent,the exclusion of fresh cream did not make much of a

difference.Use thick coconut milk .(coconut milk cartons or tins can be used).

The sugar I used was brown sugar.(no white sugar).

The toppings can be innovated to match the coconut milk taste.

So let’s get into the recipe now.

INGREDIENTS

1 cup digestive biscuits/cracker crumbs

2 tblsp.sugar

50 gm butter

Mix all the ingredients ,and press onto a pie dish or spring form mould,and bake for 15 minutes.Keep in fridge till you prepare filling.

For the filling

1 cup cream cheese or cottage cheese

1 cup coconut milk (thick)

1 cup brown sugar

3 tsp.gelatine soaked in 1/4 cup water

1/2 cup milk

1/2 tsp.vanilla essence

3 eggs

Grated rind and juice of 1 lemon.

Separate the egg yolks and the whites.

Beat the yolks and half of the sugar.

Warm the milk ,and add to the beaten eggs cook on a low flame till thick.

Remove from fire.Add gelatine mixture and stir till gelatine dissolves.

Allow to cool.

Beat cheese with the remaining sugar,coconut milk essence,lemon rind and juice.

Whip up the egg whites separately in another bowl till stiff and gradually mix in the cheese

mixture.

Pour over prepared base,and allow to set in the fridge till set.

For the topping

1 cup blackberries/ or any berries you like( coarsely puréed)

Sugar or honey (according to your taste)

1-2 tsp.lime juice

1 tblsp cornflour

A little water

Cook all this till sugar melts and top the cheesecake once it is set.

SAGO ‘N’ SEMOLINA KESARI


This dish is a mix of sago and semolina and  is called ‘kesari bhath‘ in India.Well ,the

authentic dish has the inclusion of vermicelli .

Today, i made excluding the vermicelli. (Those who love vermicelli could include it.)

The taste is amazing and addictive too.The method of preparation also was done with a

twist,so do try this lovely recipe and send in your comments.

So let’s get into the recipe  now….!

INGREDIENTS

1 cup roasted semolina

1 cup sago

2 cups brown sugar (or palm candy powder)

1/4 tsp.salt

1/2 tsp powdered cardamon

1 cup ghee

a pinch of  edible camphor powder(optional)

kesari color

Cashewnuts and raisins

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METHOD

Mix half the ghee with the roasted semolina,cover and set aside for minimum 1 hour.

Soak the sago in water for 1-2 hours.

Heat 2 cups water,and the soaked sago first and cook till done.

Add another cup of heated water to the cooking sago,as the cooked sago would have

absorbed the water .

Immediately add the semolina with the salt,and cook till the rawa swells up.

Keep stirring ,add the rest of the ingredients and cook till done.

Add a little ghee on top for enhanced taste and look.

 

 

 

 

 

SWEET ADA


This is a famous Sri Lankan dish,like a paniyaram mix but baked or made in

the traditional way (will be explaining below).

Well..i baked half the batter in muffin moulds and the rest of the batter as pancakes with

the inclusion of a red banana.My folks loved the banana pancakes,as it was super

awesome.(only few were available for my photo.)

For people who have ovens with the option of top or bottom grill,can use the

top grill after the bottom is cooked.

Now to explain the process,a ladle of the batter is poured in a thick bottomed kadai ,and

closed with a lid to which hot coals are placed on top of the lid to brown the top.

You could make this batter and keep in the fridge, and use whenever you need.This ,is a

good breakfast,lunch box snack for kids,and a tea snack too.Kids will surely love it.So try

and send in your comments….

For the recipe now.

INGREDIENTS

500 gm flour ( wheat or white)

1 egg

650 ml coconut milk (reserve 1 cup to add after fermentation.

50 gm butter

350-400 gm sugar ( preferably brown or jaggery powder)

1/4 tsp yeast

1 tsp.baking soda

a pinch of salt

Few cashewnuts (optional)

For banana version add 1 red banana.

METHOD

Reserve 1 cup coconut milk,and mix the rest of the ingredients and set aside for 8 hours .

( You can leave overnight too).

After 8 hours mix in the remaining coconut milk .Mix well till the batter is silky

smooth.Pour into moulds and bake in a hot oven 200 degrees for 15-20 minutes or untill

done.(explanation of cooking in summary.)