Ingredients (serves 8)
4 eggs, separated
1/2 cup caster sugar
250g mascarpone cheese
1/3 cup coffee liqueur (such as Kahlua)
200ml thickened cream
2 tablespoons instant coffee powder
2 cups warm water
28 sponge finger biscuits (see note)
1 tablespoon cocoa powder
Method
Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Gently fold in mascarpone and liqueur. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.
Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap and refrigerate for 30 minutes.
Combine coffee and warm water in a shallow dish, stirring until coffee dissolves. Using half the biscuits, dip biscuits 1 at a time in coffee, turning to coat. Place, in a single layer, over the base of a 6cm-deep, 18cm x 28cm (base) baking dish.
Spread half the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee and mascarpone mixture. Cover and refrigerate for 4 hours.
Dust top with cocoa powder and serve.
Notes & tips
You will need 2 x 250g packets or one 500g packet of sponge finger biscuits.
Showing posts with label sweet dish. Show all posts
Showing posts with label sweet dish. Show all posts
Sunday, June 7, 2009
Saturday, June 6, 2009
CHOCOLATE CINNAMON CAKE
Cooking Time 35 minutes
Ingredients (serves 6)
200g butter, chopped
3/4 cup brown sugar
1 teaspoon vanilla essence
2 eggs
1 1/4 cup self-raising flour
1/4 cup cocoa powder
3 teaspoons ground cinnamon
1/2 teaspoon bicarbonate of soda
1/2 cup buttermilk
Icing
100g dark chocolate, chopped
2 tablespoons cream
1/2 teaspoons ground cinnamon
Method
Preheat oven to 180°C. Grease and line a 20cm round cake pan. Cream butter, sugar and vanilla in a bowl until pale. Add eggs, one at a time, and beat until well-combined.
Sift flour, cocoa, cinnamon and bicarbonate of soda together. Fold into butter mixture alternately with buttermilk until well-combined. Spoon mixture into prepared pan and smooth the surface.
Bake for 35 to 40 minutes. Cool in pan for 5 minutes, then turn out onto a wire rack. Allow to cool before icing.
To make icing: Combine chocolate, cream and cinnamon in a small heatproof bowl. Place bowl over a saucepan of simmering water and stir until mixture is melted and smooth. Remove from heat and spread over cake.
Ingredients (serves 6)
200g butter, chopped
3/4 cup brown sugar
1 teaspoon vanilla essence
2 eggs
1 1/4 cup self-raising flour
1/4 cup cocoa powder
3 teaspoons ground cinnamon
1/2 teaspoon bicarbonate of soda
1/2 cup buttermilk
Icing
100g dark chocolate, chopped
2 tablespoons cream
1/2 teaspoons ground cinnamon
Method
Preheat oven to 180°C. Grease and line a 20cm round cake pan. Cream butter, sugar and vanilla in a bowl until pale. Add eggs, one at a time, and beat until well-combined.
Sift flour, cocoa, cinnamon and bicarbonate of soda together. Fold into butter mixture alternately with buttermilk until well-combined. Spoon mixture into prepared pan and smooth the surface.
Bake for 35 to 40 minutes. Cool in pan for 5 minutes, then turn out onto a wire rack. Allow to cool before icing.
To make icing: Combine chocolate, cream and cinnamon in a small heatproof bowl. Place bowl over a saucepan of simmering water and stir until mixture is melted and smooth. Remove from heat and spread over cake.
Wednesday, June 3, 2009
MARS BAR CHOCOLATE CAKE
Ingredients (serves 16)
400g butter, chopped
400g good-quality dark chocolate, chopped
1/2 cup cocoa powder
2 cups caster sugar
6 eggs, lightly beaten
1 1/2 cups self-raising flour
2 x 60g Mars Bars, chilled, chopped
double thick cream, to serve (optional)
Method
Preheat oven to 160°C. Grease a 4cm-deep, 22.5cm x 28cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.
Combine butter and dark chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until almost melted. Add cocoa and whisk until smooth.
Add sugar and mix well. Add one third of the egg and stir to combine. Repeat with egg in 2 batches. Sift flour over chocolate mixture. Stir gently until just combined. Pour mixture into prepared pan. Sprinkle Mars Bars over batter and press in slightly.
Bake for 60 to 65 minutes or until a skewer inserted into the centre has moist crumbs clinging. Cool completely in pan. Cut into squares. Serve with cream.
400g butter, chopped
400g good-quality dark chocolate, chopped
1/2 cup cocoa powder
2 cups caster sugar
6 eggs, lightly beaten
1 1/2 cups self-raising flour
2 x 60g Mars Bars, chilled, chopped
double thick cream, to serve (optional)
Method
Preheat oven to 160°C. Grease a 4cm-deep, 22.5cm x 28cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.
Combine butter and dark chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until almost melted. Add cocoa and whisk until smooth.
Add sugar and mix well. Add one third of the egg and stir to combine. Repeat with egg in 2 batches. Sift flour over chocolate mixture. Stir gently until just combined. Pour mixture into prepared pan. Sprinkle Mars Bars over batter and press in slightly.
Bake for 60 to 65 minutes or until a skewer inserted into the centre has moist crumbs clinging. Cool completely in pan. Cut into squares. Serve with cream.
Tuesday, June 2, 2009
CLASSIC CHOCOLATE CAKE
Ingredients (serves 8)
1 1/3 cups (200g) plain flour
2 tbs cocoa
1 tsp baking powder
1/2 tsp bicarbonate of soda
200g good-quality dark chocolate, chopped
225g unsalted butter, softened, chopped
1 cup (220g) caster sugar
1 tsp vanilla extract
4 eggs
1/2 cup (125ml) milk
Chocolate ganache icing and chocolate curls, to decorate
Method
Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.
To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.
Notes & tips
It's best to use good-quality dark chocolate with at least 70% cocoa solids for cooking, but you can use milk chocolate if you prefer.
To melt chocolate, chop it, then place in a dry, heatproof bowl over a pan of simmering (not boiling) water. The bowl shouldn't touch the water. As the chocolate melts, stir very gently with a wooden or metal spoon to ensure it melts evenly. As soon as the chocolate is smooth, remove the bowl from the heat. If the chocolate overheats, or if water is in contact with it as it's melting, it will 'seize' and become hard and unusable.
Storing the cake: Cool cake completely before storing in an airtight container. Keep un-iced cake at room temperature for up to 2-3 days. You can freeze any leftover cake in plastic wrap for up to 6 months. To defrost, thaw out in the fridge, then at room temperature.
Variations
Soft-centred chocolate puddings: Preheat the oven to 180°C. Grease eight 200ml ramekins. Omit the cocoa, baking powder, bicarbonate of soda and milk from the master recipe above, reduce the plain flour to 50g, and replace the caster sugar with 1/2 firmly packed cup (100g) brown sugar. Make a batter as per the master recipe method, adding the flour all at once rather than in stages. Spoon the mixture into the ramekins. Bake in the oven for 12-15 minutes until set on the surface but still slightly soft in the centre. Remove from the oven, dust with icing sugar and serve immediately with thick cream.
Choc-macadamia ice cream layer cake: Halve all the quantities for the master recipe, then make the cake as per the master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Cool as for the master recipe, then carefully cut a thin layer from the top of the cake and discard. Slice the remaining cake horizontally into 3 long pieces. Place cake slices on a tray, with plastic wrap or baking paper between each layer, and freeze for at least 1 hour. Clean loaf pan, then line with plastic wrap, leaving enough overhanging to cover the top. Return bottom layer of cake to pan. Working quickly, use a hot palette knife (dip it in hot water) to evenly spread about 1 1/2 cups ice cream (we used macadamia) over the cake, right to the edges. Repeat with another layer of cake and ice cream, then top with remaining piece of cake. Cover with overhanging plastic, then freeze for at least 3 hours. Remove cake from pan, using plastic wrap to help, then cut into 6-8 slices. Serve drizzled with chocolate sauce, if desired.
Chocolate & hazelnut petits fours: Halve all the quantities for the master recipe, then make the cake as per master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Carefully slice cooled cake in half horizontally. Cut each piece into 3 long strips, then cut each strip into 8 pieces to make 48 cubes. Set aside. To make chocolate icing, place 100g chopped good-quality dark chocolate, 60g unsalted butter and 3 tbs water in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch the water) until chocolate melts. Stir in 1/2 cup (75g) sifted icing sugar, then remove bowl from heat and cool slightly. You should have a thin, glossy icing - add a little water if too thick. Place cakes on a rack. Top each with 1/4 tsp Nutella (or other hazelnut spread). Gently press in a hazelnut or macadamia. Using a small palette knife, drizzle and spread icing over cakes. Sprinkle with flaked chocolate garnish (from supermarket baking aisle), then leave to set at room temperature for at least 2 hours.
1 1/3 cups (200g) plain flour
2 tbs cocoa
1 tsp baking powder
1/2 tsp bicarbonate of soda
200g good-quality dark chocolate, chopped
225g unsalted butter, softened, chopped
1 cup (220g) caster sugar
1 tsp vanilla extract
4 eggs
1/2 cup (125ml) milk
Chocolate ganache icing and chocolate curls, to decorate
Method
Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.
To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.
Notes & tips
It's best to use good-quality dark chocolate with at least 70% cocoa solids for cooking, but you can use milk chocolate if you prefer.
To melt chocolate, chop it, then place in a dry, heatproof bowl over a pan of simmering (not boiling) water. The bowl shouldn't touch the water. As the chocolate melts, stir very gently with a wooden or metal spoon to ensure it melts evenly. As soon as the chocolate is smooth, remove the bowl from the heat. If the chocolate overheats, or if water is in contact with it as it's melting, it will 'seize' and become hard and unusable.
Storing the cake: Cool cake completely before storing in an airtight container. Keep un-iced cake at room temperature for up to 2-3 days. You can freeze any leftover cake in plastic wrap for up to 6 months. To defrost, thaw out in the fridge, then at room temperature.
Variations
Soft-centred chocolate puddings: Preheat the oven to 180°C. Grease eight 200ml ramekins. Omit the cocoa, baking powder, bicarbonate of soda and milk from the master recipe above, reduce the plain flour to 50g, and replace the caster sugar with 1/2 firmly packed cup (100g) brown sugar. Make a batter as per the master recipe method, adding the flour all at once rather than in stages. Spoon the mixture into the ramekins. Bake in the oven for 12-15 minutes until set on the surface but still slightly soft in the centre. Remove from the oven, dust with icing sugar and serve immediately with thick cream.
Choc-macadamia ice cream layer cake: Halve all the quantities for the master recipe, then make the cake as per the master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Cool as for the master recipe, then carefully cut a thin layer from the top of the cake and discard. Slice the remaining cake horizontally into 3 long pieces. Place cake slices on a tray, with plastic wrap or baking paper between each layer, and freeze for at least 1 hour. Clean loaf pan, then line with plastic wrap, leaving enough overhanging to cover the top. Return bottom layer of cake to pan. Working quickly, use a hot palette knife (dip it in hot water) to evenly spread about 1 1/2 cups ice cream (we used macadamia) over the cake, right to the edges. Repeat with another layer of cake and ice cream, then top with remaining piece of cake. Cover with overhanging plastic, then freeze for at least 3 hours. Remove cake from pan, using plastic wrap to help, then cut into 6-8 slices. Serve drizzled with chocolate sauce, if desired.
Chocolate & hazelnut petits fours: Halve all the quantities for the master recipe, then make the cake as per master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Carefully slice cooled cake in half horizontally. Cut each piece into 3 long strips, then cut each strip into 8 pieces to make 48 cubes. Set aside. To make chocolate icing, place 100g chopped good-quality dark chocolate, 60g unsalted butter and 3 tbs water in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch the water) until chocolate melts. Stir in 1/2 cup (75g) sifted icing sugar, then remove bowl from heat and cool slightly. You should have a thin, glossy icing - add a little water if too thick. Place cakes on a rack. Top each with 1/4 tsp Nutella (or other hazelnut spread). Gently press in a hazelnut or macadamia. Using a small palette knife, drizzle and spread icing over cakes. Sprinkle with flaked chocolate garnish (from supermarket baking aisle), then leave to set at room temperature for at least 2 hours.
Wednesday, May 20, 2009
FRESH ORANGE MOUSSE
orange 6
sugar 4tbsp
corn starch 2tbsp
orange color 2drops
gelatine 1 sachet
milk 100ml
fresh cream 200g
slice the orange 3/4" from the top and scoop out the orange segments with the help of a tea spoon
extract juice from the orange
mix gelatine and orange juice in a bowl and add hot water until the gelatine has dissolved completely.
allow it to cool
boil milk with corn starch until thick.cool it
add the orange mixture to the milk and mix well.
place in the refrigerator till half set
whip cream until fluffy and add to the orange mixture
add orange color if desired and put back into orange shell
refrigerate for 6-8hrs or till set
sugar 4tbsp
corn starch 2tbsp
orange color 2drops
gelatine 1 sachet
milk 100ml
fresh cream 200g
slice the orange 3/4" from the top and scoop out the orange segments with the help of a tea spoon
extract juice from the orange
mix gelatine and orange juice in a bowl and add hot water until the gelatine has dissolved completely.
allow it to cool
boil milk with corn starch until thick.cool it
add the orange mixture to the milk and mix well.
place in the refrigerator till half set
whip cream until fluffy and add to the orange mixture
add orange color if desired and put back into orange shell
refrigerate for 6-8hrs or till set
FRESH ORANGE MOUSSE
orange 6
sugar 4tbsp
corn starch 2tbsp
orange color 2drops
gelatine 1 sachet
milk 100ml
fresh cream 200g
slice the orange 3/4" from the top and scoop out the orange segments with the help of a tea spoon
extract juice from the orange
mix gelatine and orange juice in a bowl and add hot water until the gelatine has dissolved completely.
allow it to cool
boil milk with corn starch until thick.cool it
add the orange mixture to the milk and mix well.
place in the refrigerator till half set
whip cream until fluffy and add to the orange mixture
add orange color if desired and put back into orange shell
refrigerate for 6-8hrs or till set
sugar 4tbsp
corn starch 2tbsp
orange color 2drops
gelatine 1 sachet
milk 100ml
fresh cream 200g
slice the orange 3/4" from the top and scoop out the orange segments with the help of a tea spoon
extract juice from the orange
mix gelatine and orange juice in a bowl and add hot water until the gelatine has dissolved completely.
allow it to cool
boil milk with corn starch until thick.cool it
add the orange mixture to the milk and mix well.
place in the refrigerator till half set
whip cream until fluffy and add to the orange mixture
add orange color if desired and put back into orange shell
refrigerate for 6-8hrs or till set
Monday, May 18, 2009
TIRUNELVELI HALWA /WHEAT HALWA
thirunelveli halwa
whole wheat 500g
sugar 1 1/2kg
ghee 500ml
cashew 100g
kesari powder a little
cardamom 4
soak wheat the previous day.
on the next day,grind and extract the milk
heat this wheat milk in a kadai and add sugar.
stir well.
when both are mixed well and thickens add color powder
then add ghee little by little
add cashews and cardamom after roasting in ghee.
when it is in halwa consistency remove from fire.
whole wheat 500g
sugar 1 1/2kg
ghee 500ml
cashew 100g
kesari powder a little
cardamom 4
soak wheat the previous day.
on the next day,grind and extract the milk
heat this wheat milk in a kadai and add sugar.
stir well.
when both are mixed well and thickens add color powder
then add ghee little by little
add cashews and cardamom after roasting in ghee.
when it is in halwa consistency remove from fire.
Sunday, May 17, 2009
SOHAN HALWA (BENGALI)
paalgova 100g
sugar 3/4cup
ghee 1/2cup
pistha,badham,acroot(skinned and cleaned)
cucumber seeds
jaadhi pathiri powder 1/4 tsp
melt ghee in a heavy bottomed vessel.
sprinkle the palgova in it.
keep fire in sim and stir well.
when it mixes well add sugar and jaadhipathiri powder
mix well.
when the mixture is in halwa consistency
remove from fire and pour onto a greased plate evenly
sprinkle the nuts and cucumber seeds.
sugar 3/4cup
ghee 1/2cup
pistha,badham,acroot(skinned and cleaned)
cucumber seeds
jaadhi pathiri powder 1/4 tsp
melt ghee in a heavy bottomed vessel.
sprinkle the palgova in it.
keep fire in sim and stir well.
when it mixes well add sugar and jaadhipathiri powder
mix well.
when the mixture is in halwa consistency
remove from fire and pour onto a greased plate evenly
sprinkle the nuts and cucumber seeds.
Saturday, May 16, 2009
CASHEW COCONUT HALWA
1/2 coconut
kadala maavu 1/2 cup
ghee 6tbsp
sugar 3cup
cashew nut pcs 1cup
roast the flour in ghee.
grate and grind coconut nicely
make sugar syrup with sugar + water
when it begins to crystallize add the roasted flour,
cashew and coconut and mix well/
add ghee now and then little by little.
when it gains halwa consistency,remove from fire
pour onto a greased plate and garnish and serve.
kadala maavu 1/2 cup
ghee 6tbsp
sugar 3cup
cashew nut pcs 1cup
roast the flour in ghee.
grate and grind coconut nicely
make sugar syrup with sugar + water
when it begins to crystallize add the roasted flour,
cashew and coconut and mix well/
add ghee now and then little by little.
when it gains halwa consistency,remove from fire
pour onto a greased plate and garnish and serve.
Friday, May 15, 2009
கந்தரப்பம்(KANDHARAPPAM)
பச்சரிசி 250g
புழுங்கலரிசி 50g
உளுந்து 50g
வெந்தயம் 1tsp
பாசி பருப்பு 50g
வெல்லம் 1kg
ஏலக்காய் 10
தேங்காய் பூ 2 மூடி துருவியது
எண்ணை பொரிப்பதற்கு தேவையான அளவு
ஊற வைத்த அரிசி , பருப்பு வகைகளை அதிகம் தண்ணீர் சேர்க்காமல் கோரகொரபக அரைக்கவும் .
இதனுடன் ஏலக்காய், வெல்லம் , தேங்காய் பூ சேர்த்து 4 தடவை அரைத்து எடுக்கவும்
4 மணி நேரம் மாவை புளிக்க விடவும்
வாணலியில் எண்ணை ஊற்றி நன்றாக காய்ந்ததும் குழி கரண்டியில் மாவை எடுத்து எண்ணையில் விடவும்
பொன் நிறத்தில் பொறித்து எடுக்கவும்
குறிப்பு :
மாவை அரைக்கும் போது அதிகம் தண்ணீர் விட கூடாது
மாவை எவளவு புலிக விடுகிறோமோ அவ்வளவு மெதுவாக இருக்கும் கந்தரப்பம்
புழுங்கலரிசி 50g
உளுந்து 50g
வெந்தயம் 1tsp
பாசி பருப்பு 50g
வெல்லம் 1kg
ஏலக்காய் 10
தேங்காய் பூ 2 மூடி துருவியது
எண்ணை பொரிப்பதற்கு தேவையான அளவு
ஊற வைத்த அரிசி , பருப்பு வகைகளை அதிகம் தண்ணீர் சேர்க்காமல் கோரகொரபக அரைக்கவும் .
இதனுடன் ஏலக்காய், வெல்லம் , தேங்காய் பூ சேர்த்து 4 தடவை அரைத்து எடுக்கவும்
4 மணி நேரம் மாவை புளிக்க விடவும்
வாணலியில் எண்ணை ஊற்றி நன்றாக காய்ந்ததும் குழி கரண்டியில் மாவை எடுத்து எண்ணையில் விடவும்
பொன் நிறத்தில் பொறித்து எடுக்கவும்
குறிப்பு :
மாவை அரைக்கும் போது அதிகம் தண்ணீர் விட கூடாது
மாவை எவளவு புலிக விடுகிறோமோ அவ்வளவு மெதுவாக இருக்கும் கந்தரப்பம்
Tuesday, May 12, 2009
CARROT HALWA
METHOD 1:
1l milk
2carrots(peeled,grated)
1/2cup sugar
1/4tsp cardamom powder
8-10raisins
8-10rose petals
8-10pista(unsalted,skinned,slivered thinly)
put carrot in boiling water,cover pan.
keep aside for five minutes
drain and pour cold water over it
squeeze out all the water and keep aside
boil milk in a large pan and simmer for 15mins
stir continuously.
add sugar and bring back to boil.
add carrot and simmer for a few minutes
garnish in serving bowl with raisins,pistas,rose petals
serve hot or chilled as desired
do not reheat or it may curdle
METHOD 2:
carrot halwa
1/2kg carrot
100g sugar
1/2l milk
50g khoya
cut and peel the carrots and grate them
saute them in desi ghee
now add milk, khoya and sugar.
cook till the milk is completely absorbed in it
garnish with assorted nuts
1l milk
2carrots(peeled,grated)
1/2cup sugar
1/4tsp cardamom powder
8-10raisins
8-10rose petals
8-10pista(unsalted,skinned,slivered thinly)
put carrot in boiling water,cover pan.
keep aside for five minutes
drain and pour cold water over it
squeeze out all the water and keep aside
boil milk in a large pan and simmer for 15mins
stir continuously.
add sugar and bring back to boil.
add carrot and simmer for a few minutes
garnish in serving bowl with raisins,pistas,rose petals
serve hot or chilled as desired
do not reheat or it may curdle
METHOD 2:
carrot halwa
1/2kg carrot
100g sugar
1/2l milk
50g khoya
cut and peel the carrots and grate them
saute them in desi ghee
now add milk, khoya and sugar.
cook till the milk is completely absorbed in it
garnish with assorted nuts
Monday, May 11, 2009
BANANA HALWA
banana halwa
banana pcs 1 cup
flour 1cup
sugar 1cup
milk 1cup
ghee 1cup
color pwder a pinch
heat ghee in a kadai and add the banana pcs
when it is well fried add the flour and roast till the raw smell goes off
then add the sugar and cook till it melts and solidifies and then add milk and a pinch of color
when it all mixes well and gains halwa consistency remove from fire and sprinkle cardamom powder and spread on a greased plate and cut into pcs
sprinkle almond and cashew pcs
banana pcs 1 cup
flour 1cup
sugar 1cup
milk 1cup
ghee 1cup
color pwder a pinch
heat ghee in a kadai and add the banana pcs
when it is well fried add the flour and roast till the raw smell goes off
then add the sugar and cook till it melts and solidifies and then add milk and a pinch of color
when it all mixes well and gains halwa consistency remove from fire and sprinkle cardamom powder and spread on a greased plate and cut into pcs
sprinkle almond and cashew pcs
Sunday, May 10, 2009
BADHAM(ALMOND) HALWA
badham halwa
badham 200g
sugar 400g
ghee 400g
saffron 1g
cardamom 5rg
lemon yellow powder 1 pinch
boil a little water and add add badham.
then peel off the skin
rinse the nuts well and then coarsely grind it
with 100ml water
put this paste in kadai with sugar and mix well.
then remove from fire and add ghee and stir further.
when it becomes non sticky add the colour powder.
mix well
badham 200g
sugar 400g
ghee 400g
saffron 1g
cardamom 5rg
lemon yellow powder 1 pinch
boil a little water and add add badham.
then peel off the skin
rinse the nuts well and then coarsely grind it
with 100ml water
put this paste in kadai with sugar and mix well.
then remove from fire and add ghee and stir further.
when it becomes non sticky add the colour powder.
mix well
Saturday, May 9, 2009
APPLE HALWA
200g apple
200g wheat flour
100ml ghee
cardamom powder a little
400g sugar
200ml milk
cashews and kesari powder as needed
boil grated apple in milk.
when its well cooked mash with hands.
to this add wheat flour and dissolve it.
add kesari powder and some sugar.
when it begins to thicken add ghee little by little.
when it gains halwa consistency garnish with
cashews and cardamom powder.
200g wheat flour
100ml ghee
cardamom powder a little
400g sugar
200ml milk
cashews and kesari powder as needed
boil grated apple in milk.
when its well cooked mash with hands.
to this add wheat flour and dissolve it.
add kesari powder and some sugar.
when it begins to thicken add ghee little by little.
when it gains halwa consistency garnish with
cashews and cardamom powder.
Friday, May 1, 2009
TOSHAS
sindhi sweet dish
150g maida(flour)
a pinch of salt
1/2tsp baking powder
100-120g sugar
oil to fry
3tbsp ghee
sieve the maida with salt and baking powder
mix in the ghee and add water to form a thick dough as for parathas
divide the dough into small portions
rub your palm with oil and take each portion of the maida between your palms and shape into a round ball or an elongated 1/2"pc
shape all the portions in this way
heat enough oil in a kadai and deep fry the toshas a few at a time on a low flame so that they get cooked from the inside too
fry till they are golden brown, drain and keep aside
in another pan heat 2-3tbsp water and add the sugar and allow to melt
when the sugar is hot add the prepared toshas and stir gently
put out the flame so that the sugar coats the toshas. allow to cool
lasts for 4-5days
150g maida(flour)
a pinch of salt
1/2tsp baking powder
100-120g sugar
oil to fry
3tbsp ghee
sieve the maida with salt and baking powder
mix in the ghee and add water to form a thick dough as for parathas
divide the dough into small portions
rub your palm with oil and take each portion of the maida between your palms and shape into a round ball or an elongated 1/2"pc
shape all the portions in this way
heat enough oil in a kadai and deep fry the toshas a few at a time on a low flame so that they get cooked from the inside too
fry till they are golden brown, drain and keep aside
in another pan heat 2-3tbsp water and add the sugar and allow to melt
when the sugar is hot add the prepared toshas and stir gently
put out the flame so that the sugar coats the toshas. allow to cool
lasts for 4-5days
Thursday, April 30, 2009
SWEET NUTS
1egg white
1tsp wter
5cups mixed nuts(walnuts, almonds,cashews, pistachios)halves
1/2cup sugar
1/2 tsp ground cinnamon
1/4tsp salt
beat egg whites and water at high speed of an electrical mixer until foamy
add nuts stirring to coat well
combine sugar, cinnamon and salt
sprinkle over nuts, stirring to coat well
spread in a single layer on a lightly greased baking sheet
bake at 225 degrees for one hour, stirring occasionally
cool completely on baking sheet
store in an airtight container
1tsp wter
5cups mixed nuts(walnuts, almonds,cashews, pistachios)halves
1/2cup sugar
1/2 tsp ground cinnamon
1/4tsp salt
beat egg whites and water at high speed of an electrical mixer until foamy
add nuts stirring to coat well
combine sugar, cinnamon and salt
sprinkle over nuts, stirring to coat well
spread in a single layer on a lightly greased baking sheet
bake at 225 degrees for one hour, stirring occasionally
cool completely on baking sheet
store in an airtight container
Wednesday, April 29, 2009
SHRIKHANDH
250g curd
125g sugar crushed
1g cardamom powder
put curd in a muslin cloth overnight
squeeze out the water and add the crushed sugar in it and mix well and strain it properly
set it in a bowl and garnish with assorted nuts
125g sugar crushed
1g cardamom powder
put curd in a muslin cloth overnight
squeeze out the water and add the crushed sugar in it and mix well and strain it properly
set it in a bowl and garnish with assorted nuts
Tuesday, April 28, 2009
SOAN PAPDI
gram flour 200g
maida 200g
ghee 200g
sugar 1/2kg
mix and sift the two flours together
heat a kadai.then reduce the flame and roast the flour for 10mins
mix sugar with 2cup water and boil till it thickens to a thread consistency.
to this add the roasted flour and mix well
add the remaining ghee
when the mixture thickens and does not stick to the sides pour onto a greased plate and slice it
maida 200g
ghee 200g
sugar 1/2kg
mix and sift the two flours together
heat a kadai.then reduce the flame and roast the flour for 10mins
mix sugar with 2cup water and boil till it thickens to a thread consistency.
to this add the roasted flour and mix well
add the remaining ghee
when the mixture thickens and does not stick to the sides pour onto a greased plate and slice it
Monday, April 27, 2009
MAKKAN PEDA
khova 1/4kg
maida 1/2kg
vanaspathi 100g
baking soda 10g
curd 1/4kg
sugar 2kg
cooking oil 1/2kg
cashews 100g
almonds 100g
grapes 100g
acroot 100g
melon seeds 1/4kg
cardamom 25g
make sugar syrup.
mix khova,maida,baking soda and curd and make into a dough
make small balls and flatten it.
stuff it with the assorted nut mixture and seal it.
round it up and again flatten it by hand and fry it on tawa on both sides.
put in the sugar syrup and allow to soak
maida 1/2kg
vanaspathi 100g
baking soda 10g
curd 1/4kg
sugar 2kg
cooking oil 1/2kg
cashews 100g
almonds 100g
grapes 100g
acroot 100g
melon seeds 1/4kg
cardamom 25g
make sugar syrup.
mix khova,maida,baking soda and curd and make into a dough
make small balls and flatten it.
stuff it with the assorted nut mixture and seal it.
round it up and again flatten it by hand and fry it on tawa on both sides.
put in the sugar syrup and allow to soak
ADIRASAM
2kg rice flour
3/4kg jaggery
10g cardamoms
ghee to fry
liquefy the jaggery over a heat source.
mix with rice flour.
pat into flat rounds with hand and fry in ghee.
3/4kg jaggery
10g cardamoms
ghee to fry
liquefy the jaggery over a heat source.
mix with rice flour.
pat into flat rounds with hand and fry in ghee.
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