Sweets and Cakes - No comments - Page 16

Here is the Payasam recipe that I promised to post this week...
Not sure whether Kavi had posted this earlier... as she had posted almost all the payasams that we can think of! 😊

Aval (Poha) Payasam

Ingredients:
Aval – 1 Cup
Sugar –  1/2 to 3/4 Cup (adjust as you like!)
Milk – 2.5 Cups
Cashews – 7
Raisins – 10 to 15
Cardamom – 3 (powder the seeds and keep ready)
Ghee – 2 tsp
Water – 1 cup

Method:
First fry the cashews, Raisins in 1 tsp of ghee and keep them aside. In the same vessel add the remaining ghee and fry the Aval (poha) till it turns to a nice golden brown color. Then add water to it and let it cook for a while till the aval is done.
Then add the Sugar to this and also add the boiled milk to it and mix well. Let this mixture come to boiling and then reduce the heat and let it simmer for a while until you receive the consistency you would like.
Just before switching off the stove add the fried cashews, raisins & the cardamom powder and mix thoroughly. Serve it hot or cold & Enjoy!


Edited by supree - 16 years ago

Caryn, here is the recipe for Paal kollukattai.

PAAL KOLLUKATTAI

Ingredients:

1 cup rice flour
3/4 cup sugar or you can use vellam , (jaggery)
3 cups of coconut milk. ( you can use fresh milk)
1/4 cup coconut (optional)
pinch of salt.
pinch of cardamom powder
1 screw pine leaf ( optional)

Method:
Make a soft dough with the rice flour, coconut, a pinch of salt and 2 tsp of sugar.
Shape them into small round balls.( any shape you like. may be small oblongs or make a ball and flatten a bit)
let the flour balls to dry a bit.
Bring the milk to a slow boil. I added the screw pine leaf for its fragrance.
Slowly add the round balls one by one.
Take care not to break them.
Keep them in low flame till they are cooked.
Now add the sugar, cardamom powder, stir slowly and remove from the stove. Serve hot or cold.

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Edited by Kavitha Ravi - 16 years ago

A good change from our usual Medhu & Masal Vadas...

Spinach Black-eyed Peas Vadas

Ingredients:
Black-eyed Peas - 1 1/2 Cups
Chopped Spinach - 1 Cup
Onion - 1 Big (Chopped finely)
Green chilies - 3 or 4
Ginger - 1 inch piece
Curry leaves - finely chopped
Salt - to taste
Oil - for deep frying

Method:
Wash and soak the peas for 6 to 8 hours. Remove skin and cut the ginger.
Drain the water completely and grind it along with ginger, Green chilies and salt to a coarse paste.
Tip: Do not add water while you grind this as it tends to leave water plus it will when you add onion at the end. So add 1 or 2 tsp of water as needed.
After grinding, add finely chopped Onion, Curry leaves & Chopped spinach to it and mix well.
Take this mixture to a lemon-sized ball and flatten it on your palm and deep-fry them in oil to a nice golden color.
Your Spinach Black-eyed peas vadas are ready! Enjoy it with your evening tea or with lunch. 😊

 Edited by supree - 16 years ago

VERMICELLI     KESARI

Ingredients:
1 cup vermicelli   roasted in 1 tsp of ghee
1 cup sugar
2 tbs ghee
1    cups of water
tsp cardamom powder
5 cashew nuts roasted in ghee
5 raisins    roasted in ghee
A pinch of kesari colour

Method:
In a thick bottomed vessel   put the water to boil.
When it starts boiling add the fried vermicelli and
Cook till soft and the water absorbed
Add sugar and mix well.
Add the kesari powder and stir well.
Keep the flame low and   when it is fully cooked, (soft )
Add the remaining ghee, nuts, raisins and cardamom powder.
Stir thoroughly and transfer it to a greased tray.

Edited by Kavitha Ravi - 16 years ago

A simple sweet dish with aval. Also made as a neivedyam

AVAL WITH BROWN SUGAR

Ingredients:
2 cups aval
1 cup jaggery or brown sugar
2 tbs ghee
tsp cardamom powder
1 cup freshly grated coconut

Method:
Rinse the aval and drain it in a colander.
In a heavy skillet mix the jaggery with 3 tbs
Of water and cook it over medium heat to make
A syrup. To test the syrup, drop half a spoonful
Of syrup into a cup of cold water.
The syrup forms a firm ball when dropped in water.
Add the aval to the syrup along with the ghee
And cardamom powder and cook over medium heat
Stirring continuously, until it is dry.
Remove it from the stove, sprinkle it with grated
Coconut and stir. Serve warm or cold.

Edited by Kavitha Ravi - 16 years ago

This is another item which is made in a silver bowl in my house as a neivedyam.

AVAL WITH MILK SUGAR & GHEE

Ingredients:
1 cup aval
1 cup fresh milk
cup sugar
cup honey
tsp crushed cardamom
1 tbs raisins roasted in ghee

1 tbs cashew nut roasted in ghee
2 tbs ghee

Method:
Wash and rinse the aval. Spread it on a paper towel to dry.
Bring the milk to a rolling boil. Remove and keep it covered.
In a large bowl, combine the warm milk and sugar.
Stir until all the sugar is dissolved.
Pour the honey into the milk.
Add the aval and mix well. Sprinkle in the cardamom
And raisins   and cashew nuts  and stir gently. Drizzle ghee on top.
Serve warm.

Edited by Kavitha Ravi - 16 years ago

VELLA    PAAGU   SEVAI

Ingredients:

2 cups   rice noodles
2oo grms jaggery
cup grated coconut
10 cashew nuts
3 tbs ghee
tsp cardamom powder
Little    kesar powder

Method:
Add 1 tbs of ghee and roast the cashew nuts.
Now add the coconut and fry till golden in colour. Remove.
Now in a pan add the jaggery with cup of water and
Make into a thick syrup. Now add the cashew, coconut
Into the syrup. He paagu has to be thick.
Now add in the rice noodles, ghee and cardamom powder.
Stir gently so that the rice noodles are all coated with
The paagu mixture. Remove and serve.



Note: Sevai can be eaten also with fresh coconut
And demerara sugar mixed. Fried broken cashew
Nuts also can be added.

Recipe - Kalakandh burfi


Kalakandh is typically made with paneer as the base. Ricotta cheese can replace paneer to save time. Paneer is high in protein. Kalakandh is very rich calories. Addition of almonds and pistachio makes it rich and delicious. Anything eaten in moderation is the secret of good health. So do not worry about the calories when you are enjoying delicacies like these...
Ingredients:

    * Paneer - 2 cups ( 2 litres milk to make paneer crumbs )
    * Dry milk powder - 2 cups
    * Heavy whipping cream - 1/2 pint(250 ml approx)
    * Sugar - 1 and 1/2 cup
    * Ghee - 2 tablespoons (optional)
    * Cashew - 1/2 cup (coarsely grinded)
    * Almonds - 1/2 cup (coarsely grinded)
    * Pistachio - 1/2 cup (coarsely grinded)


Process:
Boil whipping cream in a heavy sauce pan at medium temperature.

Add paneer to whipping cream. Mix well, cook for 5 -7 minutes, stir continuously, till paneer cooks well. Can fry/cook it for longer time, to get light golden brown color.

Add dry milk powder, mix well. cook for 8 -10 minutes.

If you find the mixture too dry, add little ghee. Add cashew, almonds and pistachio, mix well for 2 minutes.

Let the mixture come down to lukewarm temperature (not too cold). Add sugar to the mixture, mix well. Adding sugar to the mixture at the right temperature yields best results.

Grease a plate with butter/ghee and transfer the kalakandh/milk cake mixture. Spread it evenly with a buttered spatula or grease your hand to avoid getting the mixture stuck to your hand.

Decorate the top layer of the burfi with pistachios powder, and cut to desired shapes.

Let the burfi cool down before you separate the pieces. Otherwise you will get uneven shapes. Store burfi in the refrigerator and serve cold/chill.


Preparation time - 30 - 45 minutes (apart from paneer preparation)
# Pieces - 35 - 40 (depending on the size)

Tips:
Refer Paneer preparation for paneer crumbs.


Edited by dp_p - 16 years ago

Fun Ice-cream balls

Let's relax the weekend with a 'cool' treat - Ice cream!! What's so special about? It's Ice cream... which we all scream for... 😃 plus the way how you get it on the dish! Here is a fun way to serve it with a little twist for a change!!

Take any biscuits (sweet tasted ones) and run in it a mixie to powder them coarse. Pour these cookie crumps/powder on a tray.
Take your Ice-cream and take a big scoop of it, Put a chocolate piece inside the scoop, by placing it on the top and using your finger, push it gently so that the candy gets burried inside. Put the ice cream ball on the tray and take some biscuit powder and spread it on the ice cream all over. You can even roll the scoop ball gently so that the biscuit crumps sticks to the ice-cream on all sides. Then put the balls placing in the tray in the freezer.

At the time of serving, transfer the Ice-cream balls in the serving dish, drizzle it with hershey's chocolate syrup and serve it. While eating, the candies which we put inside would come out as a Surprise! This is a fun way to give ice-cream to anybody esp. Kids!! They'll love to eat it, even would love to make it along with you!! 😊

p.s. My daughter wanted to do this and pretty much it was she who did the whole thing, except the grinding part which I have to do for the safety reason! she came up with this idea, after watching a (food) show on T.V. 😉

Enjoy! 😊

Edited by supree - 15 years ago

This weeekend's dessert ... Peach Cobbler! Recipe picked from SouthernLiving and I customized it a bit to best suit my taste buds!! 😊

Easy Peach Cobbler

Ingredients
1/4 cup unsalted butter
1/2 cup all-purpose flour
1 cup sugar, divided
1.5 tsp baking powder
Pinch of salt
1/2 cup milk
2 cups fresh peach slices
(I used the bottled ones and it turned out good)
1.5 tsp lemon juice
Ground cinnamon or nutmeg (optional)
(I used a bit of Cinnamon powder)

Preparation
Melt butter in a baking dish (8 x 11 inch should be a right sized one)
Combine flour, 1/2 cup sugar, baking powder, and salt; Add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1/2 cup sugar (I used 1/4 cup here as my peaches were really sweet!), peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. (I also sprinkled some Almond slices on top)

Bake at 375 for 40 to 45 minutes or until golden brown. Serve with a whipped topping, or a scoop of vanilla ice cream. I served mine with my favorite, Ice Cream!! Enjoy! 😃


Edited by supree - 15 years ago