STRAWBERRY MARSHMALLOWS


It is the same recipe as mint marshmallow

The only change is the pink coloring,and

strawberry essence.This time I made big 

squares…good for gift packs.Try this and

do send in your comments.

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MINT MARSHMALLOWSo


Who doesn’t love marshmallows…?The fragrance of the festive season taking over with the

aroma of fruit cakes,sweets,and many more to brighten up the Christmassy spirit,I was

inspired to make marshmallows,and that too these mint marshmallows are really addictive

and awesome.Very easy to make but a little messy ,but it’s worth all the mess.Good for

gifting,and can be made into different colours and flavours.I have eaten many flavours but I

think mint….tops it all.I used liquid glucose instead of corn syrup and,believe me it was really

soft.

So do give a try …and send in your comments.

INGREDIENTS (makes 22-24)

2 egg whites

A pinch of cream of tartar

1 tsp sugar


50 ml water

250 gm sugar

1/8 cup liquid glucose (1.5 tblsp)


2 sachets gelatine (8 tsp)

1/4 cup water

1 tsp peppermint essence


1/2 cup icing sugar+1/2 cup cornflour mixed for coating

METHOD

First add the gelatine to half cup water and allow to bloom .

Heat the sugar,glucose,and water in a covered saucepan till it becomes thick (soft ball stage).

Beat egg whites in a stand mixer with 1 tblsp sugar and cream of tartar till stiff.

Now add the hot syrup little by little and keep on beating on high speed.

After pouring all the syrup,heat the bloomed gelatine in the same saucepan till melted for 1

minute.

Pour the gelatine mix also into the beating mixture and beat well for few minutes.

Pour onto a greased and lined tray with parchment paper,and allow to set overnight or set in

the refrigerator for 2-3 hours.

Cut into desired shapes with a sharp knife or scissors and roll on cornflour-icing sugar

mixture,and store.

You could try the same with flavours and colors you like.

Use a greased parchment paper to press on the top if you like.I just tapped the tray ,so

it’s your option .

Suggestions:You could coat with chocolate

Chocolate and coconut with mint marshmallows

Could be used as a topping for cakes and brownies

Cut pieces could be added to ice cream and fruit salad

GREEN GRAM,RED RICE,ALMOND LADDU


This laddu is one healthy sweet,loaded with protein and nutrients.Consumption of red rice

aids in the reduction of inflammation,allergy,lowering cholesterol strengthens bones ….and

many more if listed under health benefits.Consumption of red rice,black rice are hardly

used nowadays.A small percentage maybe consuming now ,due to diet changes because of

diseases,and the need for remedy to curb down the affects.Another percentage may be due to

the re-birth of the organic era .Anyway the underlined fact is these type of rices are healthy

and I think these type of food have to be introduced in a form that is welcome in each one’s

home.These rices are also used in making halwas,dodol,porridge,laddu,payasam,kheer,and

many more breakfast dishes .I tried this with the combination of moong and almond.People

who don’t like sugar,may add jaggery,or palm candy.In this recipe I have used powdered

sugar (boora).So do try and send in your comments.

For the recipe

INGREDIENTS

1 cup whole green gram (moong)

1/2 cup red rice/ black rice

1/4 cup almonds

3/4 cup powdered sugar

A pinch of salt

1/4 tsp.nutmeg

1 tblsp.edible gum(Badam or almond pisin)

3-4 tblsp ghee

1/4 tsp elaichi or cardamon powder

METHOD

Heat ghee.Add the green gram first and roast till light brown.Next add rice and the almonds

and roast till moong is golden brown.Remove or shove the contents to the corner of the

pan ,and add the edible gum (it will swell and turn white).Remove from fire.After it is warm

powder it fine,add the powdered sugar,nutmeg powder,cardamon powder,and make

laddoos.If you like you can add more ghee when binding.

ALMOND ‘N’ WHEAT FLOUR LADOO


This is a very easy healthy and addictive sweet.I have used boora sugar in this recipe.It is 

available in all leading stores and online stores too.Those who find it difficult to get can opt 

for finely powdered sugar or palm candy (panagalkandu) finely powdered.You can use 

powdered vellam too.

For the recipe 

INGREDIENTS

2.5 cups ghee

5 cups wheat flour

1 cup boora sugar/powdered sugar/powdered panagalkandu/powdered vellam

1/2 tsp dry ginger powder

1 cup almonds powdered

METHOD

Heat ghee and mix in the wheat flour and roast till the raw smell is gone.Next add the ginger 

powder,and the ground almonds and mix well for a minute.Remove from fire,and transfer the 

mix onto another plate.Add the powdered sugar mix well and allow to cool till warm.(Please 

do not touch when it is hot ).Once it is warm make laddoos .Decorate with  the Nuts of your 

choice.You can add a tsp or more of ghee if the mix turns too dry.

DUM KA ROAT HALWA(Ash Gourd Halwa)


This is an awesome halwa originating from South India.It is also known as kaasi halwa.

The dominating ingredient is the ash gourd.I have given pointers to health benefits

before,but as it’s my style to first get into health benefits shall give a few points.

The intense cooling property in ashgourd,gives relief to acidity and peptic ulcers.

The juice of ashgourd taken with lime juice or amla helps obese , diabetic,anaemic

patients.It is best to include this vegetable in any form for general health.It is an

excellent combination when cooked with dhal.

Today i would like to share this sweet and healthy recipe with you all.Believe me it excels

in taste competing with carrot halwa.Let’s get into the recipe now!

Ingredients

500 gm ash gourd (peeled and grated)

1 cup sugar

1 cup mawa /khova(you can use 1/2 cup milk powder if you can’t find khova)

4 tblsp.fine rawa (sooji,rulang,semolina)

3 tblsp.raisins

1/4-1/2 cup cashewnuts

1/4 cup milk (coconut milk also can be used for a variation)

1/4 cup ghee

1/2 tsp.powdered cardamom

a pinch of salt

Method

Heat ghee in a wok ,and fry the cashewnuts and raisins and set aside.In the same ghee

add the grated gourd with a pinch of salt,till the liquid in the vegetable dries up.Next add

the rest of the ingredients,and cook on a medium flame till it gets the texture of halwa.

Transfer to a plate and serve warm or  after it is cool.

Some areas they keep this halwa in the oven for a few minutes to get the crusty burnt

look on top,or maybe for longer shelf life.Well i avoided the oven ,believe me it was

yummy!

Note:Those who want to opt for jaggery( vellam ),instead of sugar also can go ahead and

try.Please do send in your comments.

Those who love to add food color may do so.I have not added color.

 

BEETROOT JUICE HALWA


It was a long time,since i had this on my mind,brought into action only yesterday.Unlike

carrots beetroot is not loved by many.I have posted a recipe of beetroot halwa before

Beetroot halwa.(the link to it),but it was grated beetroot halwa.This time it is made with

only the juice.Whew!the time taken was more than the grated one,but worth the try.Kids

who have an aversion to this healthy and nutrient vegetable,will surely love it.

Let’s get into the recipe now.

INGREDIENTS

4-5 medium sized beetroots

3/4 -1 cup sugar

1/4 tsp grated nutmeg

1/4 tsp.salt.

3/4 -1 cup ghee

3-4 tblsp.of cornflour

1/2 tsp.cardamon powder

few nuts (pistachios,cashewnuts,melon seeds)

METHOD

Extract 3 cups of juice from the beetroots  using a blender or juice extractor.

Heat a thick bottomed vessel or a non stick pan.Add the beetroot juice with half of the

ghee and cook for 10-15 minutes (the raw smell has to be out)

Mix the cornflour without lumps in a little water,and add to the beetroot mixture .Keep

mixing ,and you will see the mixture thicken..Do not allow the bottom to get burnt ,so

keep stirring.Next add the sugar and the spices.After you see the sugar blended well,add

the ghee gradually untill the mixture leaves the sides of the pan .Add the nuts and

transfer to a greased tray..Apply a tsp of ghee on top.Cut into shapes you like.

 

 

 

SEMOLINA CAKE (PANTHOL)


This is an age old traditional recipe from  the South of Tamil Nadu.They bake these  in

old age firewood ovens those days.Well ,i have cherished memories when i was a kid

and had the opportunity to see it baking in the firewood  ovens.The process of baking

,the aroma and the produce was more than awesome.In fact,when i made, i did not get

that exotic taste,which i still remember.Anyway ,let me share this traditional  recipe with

you.This can be stored for some time ,and no doubt it tastes good.

INGREDIENTS

300 gms semolina

5 eggs

300 gm powdered sugar

150-175 gm ghee

1 tsp.cardamon essence or 1 tsp cardamon powder

1 tsp.baking powder

a pinch of salt

1/4 tsp.powdered nutmeg.

1/2 cup cashewnut ground coarse and a few to add on the top (not in the recipe ,i wanted

to add to the taste)

METHOD

Melt the ghee lightly,add  to the semolina (with the baking powder) and set aside.Beat the

eggs well and add to the semolina mix,and set aside for 5-6 hours.

Sugar should be added only after the semolina is well soaked.

Now add the sugar ,and the rest of the ingredients.Mix well and pour into a greased and

lined baking tray.Bake in a slow oven for 120-130 degrees.

 

 

 

 

 

BESAN AND CASHEW LADOO


The besan ladoo is a traditional sweet of Northern India.This time i thought to give it a

change in my way ,by mixing in cashewnut powder,and the taste was too good.The blend

of cashewnut powder,and besan powder was awesome.The roasting of the besan flour in

ghee is too important,it should not get burnt or have the raw taste and smell.So first you

could slightly roast the besan flour without the ghee for few minutes,remove from fire

and then mix the ghee,and then again roast till you get a nice smell.(do not touch the

flour when it is hot as it will burn your fingers).

INGREDIENTS

2 cups gramflour (besan flour)

1 cup fine powdered sugar or boora sugar (these are sold in indian supermarkets)

1/2 cup pure ghee

1/2 cup powdered cashewnut

few broken cashews

1/2 tsp.cardamon powder

a pinch of salt

METHOD

Dry roast the besan flour for a few minutes .Remove from fire,and mix in the ghee.Keep

on fire again and roast on medium flame till it is nice and golden,and you get a good

aroma(not burnt aroma).Transfer to another tray and allow to cool slightly.Add the

powdered sugar  and the rest of the ingredients and make ladoos.This can be stored for

more than a week.If you are using boora you can store for a month .(provided it lasts to

store…..)A very tasty and healthy sweet.!

JAK FRUIT BOMBAY HALWA


In Chennai it is difficult to get raw jackfruit kernels,in fruit shops.You have to go to a

wholesale market to get.So whenever i see the ripe luscious variety i buy many trays.

We had a very good jak fruit tree in my paternal home,which had fruit always.My

cherished memories with my brother in my childhood days,was when we both used to

go down to the garden ,grab the closest fruit ,sit there ,enjoy the fruit under the tree

itself .It is really lovely to sit there and eat…priveleged people will know ….

This is the first time,i have tried this recipe, (small quantity)and it turned awesome..My

kids are the best food critics.There comments will be very clear,hope you

understand….They said it was awesome.So you could try your hand at it .

For the recipe now.

INGREDIENTS

1 cup ripe ,sweet jak fruit kernels

1/2 cup sugar

2 tblsp cornflour+half cup water mixed without lumps

4-6 tblsp.ghee (you could add more if you like)

pinch of salt

edible camphor a pinch

1/2 tsp.cardamon powder

saffron stands a few /or yellow coloring(optional)

any type of nuts you like(cashewnuts/almonds/raisins/melon seeds)

METHOD

Remove the seeds from the kernels,and make a pulp using a blender(small bits and

pieces remaining also will be good).Heat 1 tblsp.ghee in a thick bottomed pan ,and add

the ground jak kernels,and cook till it changes to a golden color.Add sugar and mix well

till sugar dissolves.Next add the cornflour mixture,(take care at this stage  the mixture

will thicken quick).Add the rest of the ingredients and keep stirring till the mixture

leaves the sides of the pan.Transfer onto a greased tray.Apply a little ghee on top.Allow to

cool,and cut into shapes.

Note:Please do not mind the thin slices in the photo.I tried only 1 cup quantity and that gave only 6 slices.

 

CASHEW ‘N’ PISTA MARBLE BURFI


Frankly speaking this was a failure turned success.Sharing success is fine,likewise sharing flop

shows reverted to something better also ,should be shared,as many people will be facing issues

like this.My idea was to make cashew pistachios roll.But as the cashew mixture was a little dry

i couldn’t roll it fine.A minute of desperation took me over.Caught a glimpse of the mawa

packet in the fridge,within minutes all changed.All was crumbled and made into this marbled

burfi.Within minutes the tray also was seen empty….

So let’s get into the recipe.

INGREDIENTS

1 cup cashewnuts

1/4 cup pistachios (reserve half and chop it)

1/4 cup almonds

100 gm sugar

2 tblsp ghee

50 gm mawa/khova.

1/2 tsp.cardamon powder

few melon seeds

a pinch of green food color (optional)

2-3 tblsp.milk.

METHOD

Preparation of pista filling

Powder the almonds,pistachios,milk and 2 tblsp.sugar (from the sugar quantity),and color if

you are using and bind together.

Preparation of cashew

Add the remaining sugar and 4-5 tblsp water,ghee,Once the sugar is melted add the cashewnut

powder and mix on a slow fire for few minutes (have a small bowl of water by the side.

When you drop a small blob of the mixture in the water,it should be able, to be rolled between

yours finger without sticking).Transfer the mixture into a bowl and keep mixing till it becomes

cool.

Blend the mawa in a mixie,add these two mixtures and just pulse for a second or two.

Transfer the mix into a greased tin ,Sprinkle melon seeds,and pistachios and press on with a

cup for a smooth surface.Cut into shapes you like.