CARROT ‘N’COCONUT HALWA


 

This combination of coconut and carrot is really awesome! I’m not going to summarize

on this…as carrot halwa is not new to Indian homes.It’s the quickest dessert anyone

could make.Send in your comments after trying this combination.Now…right away to the

recipe.

INGREDIENTS

2 cups grated carrot

1 cup grated coconut

1 cup sugar

A pinch of salt

Handful of crushed or sliced almonds/cashewnuts

few raisins

1/2 tsp cardamon powder

1 cup milk

100 gm ghee

Orange coloring ( optional)

A pinch of grated nutmeg

A pinch of edible camphor(optional)

METHOD

Heat half of the ghee,and add the grated carrots and coconut. Stir till raw smell is gone.

Next add the milk,salt and cook covered till the liquid is lightly absorbed.

Add sugar and the rest of the ingredients and cook till all is well corporated.Add the rest

of the ghee and remove from fire. Serve warm.

 

Advertisements

CARAMELISED APPLE MUFFINS (EGGLESS)


Muffins are usually a one bowl stir and bake.But this time I decided to caramelise the

apple and add to the mixture.Made this with a combination of wheat and white flour,and

coconut sugar.You could use any sugar ,instead of coconut sugar .

The result was  good.Soft, moist and tasty.

Do try,and post in your suggestions and comments.

So, let’s get to the recipe …

INGREDIENTS

1 cup wheat flour

1 cup white flour

3/4 cup coconut sugar

1/4 cup oil/50 gm melted butter

1/2 cup milk

1/2 cup buttermilk

1/4 tsp.baking soda

For the caramelised apples

2-3 tblsp sugar ( brown preferably)

1 tsp butter

1/2 tsp cornflour

3 tblsp water

2-3 apples mixed in tsp lemon juice (peeled,cored and cut)

METHOD

First to caramelise the apples ,add sugar and allow to brown lightly

Add water,and apples and cook for 2-3 minutes.

Next add cornflour and cook for a minute.Remove from fire and set aside.

Mix all the dry ingredients together,and then add the rest of the ingredients,along with

the stewed apples.

Mix well and pour into moulds you like and bake in 180 degrees oven for thirty minutes.

EGGLESS DARK CHOCOLATE TRUFFLE CAKE


This is a very very easy recipe,no beater required.

Very soft and tasty.A try on one of my lazy days.Just a sprinkle of crushed hazelnuts on

the top was a ‘ wow’ dessert.

For the recipe right away!

INGREDIENTS

75 gm unsalted butter ( room temperature)

3/4 cup sugar ( I used brown )

1 tsp instant coffee powder

1/4 cup cocoa powder

1/2 cup milk

5 tblsp.curd / yoghurt

1.5 cups flour

1 tsp.vanilla essence

1/2 tsp.baking soda

1/2 tsp.baking powder.

a pinch of salt

METHOD

Sift the flour,cocoa powder,baking powder,and baking soda together.

Mix the coffee powder with the sugar and milk,and stir till sugar is dissolved.

Lightly cream the butter ,add the yoghurt or curd,and mix further with a spatula  or

spoon for a minute.Fold in the rest of the ingredients and mix lightly till corporated

Transfer to baking tray and bake in a moderated oven for 30 minutes.

For the truffle cream

100 gm dark chocolate

1 cup fresh cream

10 gm butter

METHOD

Heat the cream and pour over crushed chocolate with butter and mix well till creamy.

Pour over cake and add crushed hazelnuts.

Note: As I don’t use much cream or icing I made cream enough to coat only the top

of the cake.

WHEAT FLOUR BADUSHA


Today my sweet recipe is with wheat flour.

I have posted recipes of badusha before with white flour,and in addition to that I’m

posting  now with wheat flour.

Badusha/Balushahi(oriental doughnut)-click on for the related badusha post

Now for the recipe..

INGREDIENTS (Makes 10)

Preparation time: 15-20 minutes

1 heaped cup wheat flour

1 tblsp.curd

a pinch of salt

1 tsp.sugar

6 tblsp butter+ ghee

For the syrup

3/4 cup sugar

1/4 cup water

a dash of lemon juice

1 tsp ghee

1/2 tsp cardamon powder

few nuts for decoration (cashew,almond slivers,pistas )

METHOD

Mix all the ingredients for the dough except the flour.

Beat till creamy.

Mix in the flour now, and lightly  make a dough (Do not knead )

Cover and set aside for 5-10 minutes.

Make flattened balls (cookie shaped).

Make an impression with your thumb in the centre on each .

Fry on a low flame till golden  on both sides.

Remove and set aside.

FOR THE SYRUP

Heat the sugar and water till you get a light soft ball stage.(Put a drop of sugar syrup

on a plate,and if it stands firm without flowing it is the correct stage ).

Next add lime juice and cardamon powder and remove from fire.

Add a tsp.of ghee into the sugar syrup,mix  and add the fried badushas.

Swirl the pan to coat all the sides of the sweet.(2-3 minutes is enough)

Remove one by one carefully and decorate with nuts.

Allow to dry and  store.

Variation : You could coat with powdered sugar too.

image5274948991696915544.jpg

 

 

PEAR CHOCOLATE PUDDING


The title should have been pear upside down chocolate pudding.As it looked too long to

fit i had to use the snip tool.

It is an eggless dessert and an awesome treat for vegans.The soft pear is one of my

favourites ,as it works wonders when used in desserts and cakes.This time i mixed it

with red wine and it was rich,moist and extremely delicious.

Do try and send in your comments !

Now for the recipe.

img_20180708_14005686567763105.jpg

INGREDIENTS

For the base

3-4 soft pear sliced

1 tsp.lime juice

3/4-1 cup red wine

1/2 cup brown sugar

a piece of cinnamon

For the cake 

115 gm flour

150 gm brown sugar

40 gm cocoa powder (8 tsp)

3/4 tsp coffee powder

3/4 tsp.baking soda

45 ml coconut oil

1 tsp.vinegar

180 ml hot water

a pinch of salt

flaked almonds to sprinkle on the top after baking (toasted almonds will be fine too)

METHOD 

Mix all the dry ingredients and wet ingredients separately ,and then mix together.

The water you pour should be compulsorily hot as this contributes to the rich dark color.

Grease a preferred cake tin.Mix the pear slices with the lime juice and arrange (you can

use halves of pear too without slicing)in tin.

Add wine,sugar, and cinnamon.Pour cake mix over the pear and bake in a moderate

oven (*preferably a water bath) for 35-40 mins .(180 degrees)

Cool and turn it upside down. Decorate with flaked almonds .It can be served warm with

cream,a blob of ice-cream if you like.

I like it plain …!

*A water bath – when the cake is baked in a tray of water inside the oven.

you can also a place a cup of water inside the oven if you are not able to use the bigger tray with water.

 

 

 

 

 

PANDAN ‘N’ COCONUT JELLY


Pandan known as rampe in Asian countries is an aromatic wonderful herb.

Even the dry leaves of rampe never fail to give aroma.These grow in big clumps and can

be grown in pots too.

Viewing few of the health factors -It is a painkiller when taken as tea.

Good for arthritis ,chest pains,gum pains,blood pressure and for hair loss too.

The aroma of pandan leaves aid those who have loss of appetite.

Coconut milk and agar agar  have many health benefits which many of you know,

so i will not be pointing the health benefits of the same.

Pandan leaf extract is one good combination with coconut milk ,whether it is

savoury or sweet,so do try this recipe and send in your suggestions.!

Let’s get into the recipe now.

INGREDIENTS

10 gm agar agar (the box sold in indian stores is 10 gm)

3-5 medium sized pandan leaves ground with a little water

sugar to taste

100 ml water

METHOD (for pandan layer)

Prepare the pandan layer by mixing the agar agar in 100 ml water,and heating it till

dissolved.(Divide the dissolved agar agar mixture into 2 portions,one for the pandan

layer and the other for coconut milk layer)

Use half of the agar agar mixture and mix with the pandan extract  (strained) and 2 cups

of water.Add sugar to taste.

Pour into moulds and allow to set in refridgerator (normally the jelly sets at room

temperature ,so by the time you prepare the coconut layer it will set.

FOR THE COCONUT MILK LAYER

750 ml coconut milk

sugar to taste

a pinch of nutmeg

1/2 tsp.rose essence (optional)

remaining agar agar mixture

METHOD

Mix all the ingredients together ,and heat for a few seconds and pour over the set

pandan layer .(pour when cool ,but take not to delay as the mixture will set quick)

Allow to  set in refridgerator for a few hours and cut into shapes you like.

Well, i flipped the pandan layer to the top,and cut shapes.You could pour into individual

moulds too.

image120246089.jpg

 

 

 

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)

img_20180519_1958491571768942658.jpg

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!

EGGLESS MILK PUDDING


This is a very easy dessert,which can be 

mixed in minutes.The steaming time only 

takes 35-40 minutes.

No egg,No sugar and it’s really yummy.In 

fact this is a famous dessert of Northern 

India, and it’s known as ‘kharvas‘.For

those who aren’t familiar with this name,I 

feel it could be titled triple milk pudding.

Why??Because milk in three forms are 

used in this dessert

Condensedmilk,milk,curd or unsweetened 

yogurt is used in this recipe..So let’s go to 

the recipe quickly…

INGREDIENTS

1 cup condensed milk

1 cup thick curd or yoghurt.

1 cup milk

1.5 tblsp cornflour

a pinch of salt

1 tsp cardamon powder

1/4 tsp nutmeg powder

a few strands of saffron(optional)

METHOD

Mix all the ingredients together and steam 

in a pressure cooker for 35-40 minutes 

without the vent.Once done it should be 

firm at the top.Refridgerate and serve.

You could garnish with nuts.

Note:Do not use semi solid curd or yoghurt.The curd should be thick,or you could tie the curd in a muslin cloth and hang it for the water to drain out.This way you will get thick curd ready for the dessert.

ALMOND & CASHEWNUT FLOURLESS COOKIE


This is a flourless,cookie made with powdered nuts.You can make a single

nut powdered cookie.I have tried with almond and cashew .You could try

with only cashewnuts,only almonds or only pistachios or a blend of all

three.So it’s up to you to make the choice.

You could decorate the top with nuts of your choice.

An important note about this cookie is that it does not have any oil,or butter

in the dough.

You could use powdered candy (panagalkandu in Tamil)as a substitute for

sugar.So…..now let’s get into the recipe

INGREDIENTS

2 cups powdered almond

2 cups powdered cashewnuts

2.5 or 2 cups sugar ..depending on your taste

a pinch of salt

1/4 cup milk mixed in a pinch of kesar or yellow color

1/2 tsp powdered cardamon

A pinch of nutmeg.

METHOD

Mix all the dry ingredients together .

Add milk enough to bind .Do not knead.

Roll out into shapes you like and bake in a moderate oven (175 degrees)for

12 minutes or till done.It will turn crisp when it is cool so don’t worry if it’s

soft .Allow to cool and store.

Do try this easy recipe and send in your comments and suggestions!

PINEAPPLE CHUM CHUM


This is a north Indian sweet,which is absolutely gluten free.

It is a variation of rasgulla sweet,originating from bengal (india) .

Results will be  best only, if you use the best cottage cheese,or home made paneer.

If you are using store bought paneer,make sure the paneer is too soft and  at room

temperature.

So for my version of pineapple chum chum

Ingredients

200 gm paneer/cottage cheese

1.5 tsp.rawa (semolina/rulang) or substitute with 2 tsp arrowroot.

1 tsp.sugar.

For the syrup

1 cup sugar

2 cups water

1/2 tsp.cardamon powder

1/2 tsp pineapple essence.

a few saffron strands/yellow coloring

a pinch of salt

For the filling

1/4 cup khova (mawa unsweetened)

10-15 almonds

10-15 cashewnuts

grated lemon rind 1/4 tsp.

small bits of dehydrated pineapple or stewed pineapple(optional)

any other nuts like pistachios,watermelon seeds can be added.

few cherries to decorate

Method

Knead the paneer ,rawa,and sugar well  to a soft  pliable dough.You could use a food

processor too.

Make into desired shape ,and set aside.

Now to prepare the syrup

Add all ingredients for syrup in a pressure cooker.

When it is about to boil ,drop in the chum chums carefully.

Close the lid with the vent on,and cook to two whistles.

Allow to cool in the cooker itself for 45 minutes.

Open the lid and allow to cool thoroughly.

Once cool slit in the centre and add the filling.

Decorate with cherries.

For the filling-Mix all ingredients listed for filling and stuff the chum chums.

Note : Do not slit the chum chum when it is hot .