Sweets and Cakes - No comments - Page 7

RAVA   LADDU

1 cup rava   roasted in little ghee
1 cup sugar
5 cashew nuts broken into pieces fried in ghee   
10 raisins fried in ghee
1/2 tsp cardamom powder
3 cups of ghee
Method:

I fry the rava with ghee untill you get a nice aroma.
I use 1 cup of rava for 1 cup of sugar.
In a dry blender grind the rava and the sugar coarsely.
In a small skillet toast the cashew pieces, and raisins.
Add it to the powdered rava.also add the cardamom powder.
Mix everything nicely and put all the ingredients in a wide
mouth basin.
Heat the ghee in a wok, push little of the powdered mix to one corner.
Make a well in the centre, pour little ghee in the well.
use a spoon and mix the mixture. The heat will be bearable.
Use your hands and shape them into small balls.

You do little by little, so that if the mixture is little bit soggy,
you can add little bit of the rava flour to get the right
consistency. You must be very careful with the last bit of rava.
If it becomes soggy., you have no more flour to add.
By this time you would have mastered how much ghee to use.

Anna

 

Edited by Kavitha Ravi - 16 years ago

Caryn. here is how you do with tamarind.

3 cups cooked rice noddles,or vermicelli
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 onion chopped
1 fresh green chillie thinly sliced
2 red dry chillies cut into pieces
1 tsp grated ginger
2 sprigs curry leaves
1 tbs toasted cashew nut pieces
1 tbs chopped coriander leaves
1 tbs tamarind paste
1 tbs oil
salt to taste
Method:

Heat oil in a wok, add the mustard seeds ,followed by
urad and channa dals.
Add in the onions, green chillies, red chillies, curry leaves and grated ginger.Fry for a minute.
Reduce the heat to low, add the tamarind paste and 1/2 cup of water. Let it boil, add salt.Once the the mixture is reduced to 1/4 cup add the cooked rice noddles and mix well. Pan fry over medium heat until all the water has evaporated.
Remove from stove and garnish with the nuts and coriander leaves.

Indera and I decided to make some snacks and store. So that we had something to serve during tea time.

Ribbon Pakoda

Ingredients:
1 cup channa dal flour
3 cups rice flour
3/4 tbs chilli powder (less for milder taste)
1/4 tsp asafetida powder
1 tbs crushed cummin seeds
salt to taste
oil for frying.

Method:
In a mixing bowl, combine all ingredients, except oil.
Add water little at a time to make a soft dough.
Heat oil in a wok.
Spoon the dough into a snack press fitted with a the pakoda plate. Squeeze the dough through the press directly into the hot oil. As the ribbons fall, move the press around in a circular motion.
When the ribbons are crisp and golden, remove from oil, and drain. When cooled store in airtight containers.

Indera is very worried that I will be leaving on the 15th.

Ribbon  Pakoda.

Anna

Edited by Kavitha Ravi - 16 years ago

We also made suda-suda bajji for tea.

For Batter:
2 cups chana flour
2 tbs rice flour
1/4 tsp asafetida powder
2 tsp chillie powder
salt to taste

Veges for bajji
1 potato
1 big onion
1 eggplant
1 green plantain
oil
Cut all the vege into thin rounds.

Combine all the ingredients for the batter in a big bowl. Add water slowly, while beating with a whisk.
The mixture should have the consistency of pancake batter.
Heat oil in a wok. Dip the vege slices in the batter.
slide them into the oil and deep fry them till golden.
Remove from the oil and drain. Serve hot with coconut chutney.

Note: you can also use cauliflower florets.

 

Edited by Kavitha Ravi - 16 years ago

Tapioca Slices ( Kuih Bingka   Ubi )


Ingredients:

500 grms finely grated tapioca (squeeze out the juice)
1 cup sugar or more
1 cup coconut cream and 1 tbsp for glazing
100 grms butter
2 large eggs ( optional )
1/4 tsp salt
Method:

Grease a 6" x 6" square tin.
Preheat oven at 375 F
Mix all the ingredients in a large glass bowl and microwave on high 1 minute at a time until mixture is thick.
Pour into greased tin and bake for 30 minutes.
Glaze the top with 1 tbsp of coconut cream and bake  until brown.
Cool before cutting into pieces.

My slices are not very brown.Not enough time.

Edited by Kavitha Ravi - 16 years ago

Hello all, I see a bit silence here ...especially after those mouth watering pics/recipes posted by Anne (from Kavi's family)!! Those Bajji & Murukku pics + different types of Dosas... esp. that Masala Dosai 😃 😃 May be I guess everyone is busy preparing the items found in those recipes... 😉

Anyway, here I'm with a simple cake recipe - speciality of it is , this is an Eggless cake, so it well suits for pakka vegeterians!! I baked this cake over the weekend as it was my MIL's B'day and as she is a Pure vegeterian person, I wanted to bake an eggless cake to celebrate her B'day!. Found this recipe on the net and the result was yummy! 😊 So here it is... Try it out, if you are in a mood for Cake!! 😉

Eggless Pecan-Maple Syrup Cake

Ingredients:
1-1/2 cups All purpose flour
1 tsp baking powder
3/4 tsp baking soda
6 tbsp superfine sugar
3 tbsp pure maple syrup
1/2 cup chopped pecans
1/2 cup vegetable oil
Juice of 1/2 lemon
1/2 cup milk
Powdered sugar for dusting (optional)

Method:
Grease an 8" square baking pan and keep it ready.
preheat the oven to 350F.
Mix the flour, sugar, baking powder, baking soda, salt and pecans thoroughly.
Stir in all the remaining wet ingredients and mix well with the dry mixture.
Pour into the cake pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 5 minutes, then turn out carefully onto a plate or wire rack. (btw, that's my little one who is checking whether the cake has cooled down! 😊 )

Dust with powdered sugar (optional) while still warm.

Cut/Slice the cake into pieces and Enjoy!! 😃

No new recipe since last week. We are bad. Sorry Kavi.   😉   

Guys, this is my version of onion bhaji. My cousins loved it and all wanted the recipe

Onion Bhaji.

1 cup rice flour
1 cup kadalai flour
1.5 cups chopped finely, onions
2 chillies, chopped finely
2 stalks curry leaves/coriander leaves - chopped finely
1 tbs chopped finely - ginger (or paste)
a pinch of bicarbonate soda
salt
tumeric & chilli pdr
Water
oil for frying

In a large bowl, mix all the ingredients together. Add, water slowly and mix well until you reach to a right consistency.

In a wok, over a middle flame, pour in oil deep enough for frying. Once the oil is hot, put in a little by little the flour mixture into the oil. Start frying until golden brown.

Biscuit Pudding:

1 big pack of Marie biscuits - plain
100 gms of unsalted butter
2 tbsp of cocoa powder
200 gms of powdered sugar.
100 ml milk

Beat the sugar, butter and cocoa powder well and
make a soft mixture. Dip the biscuits one by one
in milk and arrange on a plate - one layer. Apply
the butter cocoa mixture evenly - a thin coat.
Arrange another layer of biscuits dipped in milk
on top of this. Repeat the process of coating with
the butter mixture. Repeat until all the biscuits
and the butter is used up. Refrigerate for an hour
and it is ready for consumption. If you like the
smell and taste of cinnamon, a pinch of cinnamon
powder can be added to the butter mixture.

Edited by rojapoooo - 16 years ago

Shhh..hh Hot Summer, How about something cool for the kids?!!

Strawberry Popsicles

I just got some fresh, very very tasty strawberries from a nearest farm and wanted to make these cool summer treats for the kids!

Method:
1. Just put some clean & cut (steams removed) berries plus sugar (per your taste) in a blender/Mixie.
2. Blend until smooth.
3. Taste, and add sugar as needed.
4. Pour into popsicle molds and freeze.

That's it!. Enjoy!!



This takes just a 5 mins. preparation time & absolutely no cooking time! But the taste is yummy!! (If I'm not mistaken, I think long time back, I remember reading about popsicles preparation here!) OK, Catch you all later... Got to go grab one popsicle...it's melting! 😃

POUND CAKE
Ingredients
1. 12oz softened unsalted butter
2. 10oz castor sugar
3. 5 eggs
4. 1 tsp vanilla essence or 2 tsps orange juice
5. 2 tsp baking powder
6. 12 oz flour

Method
1. In a large mixing bowl cream together the butter
    and sugar until light and fluffy.
2. Beat the eggs one at a time, together with the
   vanilla essense or orange juice. Beat well between
   each addition to ensure that the egg is fully
   incorporated before adding more - this will
   prevent the mixure from curdling.
3. Sift the baking powder with flour then fold
   into the mixure to obtain a thick batter. Spoon
   the cake batter into either a non-stick or a
   greased and lined loaf tin.
4. Bake in an oven preheated to 180C or 350F for about
   45 minutes or until a skewer inserted in the centre
   of the cake comes out clean. Turn out onto a wire
   rack to cool.