Sweets and Cakes - No comments (Page 10)

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Kavitha Ravi

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Kavitha Ravi

Joined: 05 June 2006

Posts: 3755

Posted: 03 October 2007 at 12:48pm | IP Logged

We always have some sort of snack for unexcepted visitors. One of it is Tattai.

Thattai

Ingredients:
200 grms rice flour
50 grms chick peas flour
50 grms besan flour
50 grms channa dal      soaked in water for 30 minutes
1 tsp cumin seeds
tsp chillie powder
1 tsp sesame seeds
Few curry leaves crushed
2 tsp melted butter
A pinch of hing
Salt
Oil to fry

Method:
Mix everything together,add the drained channa dal.
Add water little by little to make the dough as murukku dough.
Make small lime size balls and flatten each ball as thin as possible.
Deep fry until brown and crispy.
A very nice snack for evening tea.





Edited by Kavitha Ravi - 03 October 2007 at 12:58pm

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jasunap

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jasunap

Joined: 07 October 2005

Posts: 10852

Posted: 04 October 2007 at 6:24am | IP Logged
here is the easiest receipe in the world...does not take time and is damn tasty....a good snack and very popular food of the boers here!!

Pumpkin Fritters

    * 4 cups cooked pumpkin, mashed
    * 2 eggs
    * 1 cup flour
    * pinch of salt
    * 1 teaspoon baking powder
    * 30 ml (2 tablespoons) heaped of sugar

Combine all ingredients, making a soft batter and fry spoonfuls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar or caramel sauce.

caramel sauce:      
    * 250 ml sugar
    * 500 ml water
    * 500 ml milk
    * 30 ml margarine
    * 20 ml cornstarch mixed to a paste with water

Cook together and add one teaspoon caramel essence before serving over pumpkin fritters.

Edited by jasunap - 04 October 2007 at 6:25am

jasunap

IF-Sizzlerz

jasunap

Joined: 07 October 2005

Posts: 10852

Posted: 08 October 2007 at 1:07am | IP Logged
here zee....for you

Almond London Cookies

Ingredients:

125g butter
75g icing sugar
1 egg yolk
300g whole almonds, toasted
450g chocolate, melted
Almond nibs, toasted
Small paper cases

Sift

225g plain flour
1/2 tsp rice flour

Method:

Cream butter and sugar until light. Beat in egg yolk. Stir in sifted dry ingredients and blend well to form a dough.

Take a small piece of dough, the size of a marble, wrap it around the almond and shape into a ball.

Place dough on lightly greased trays. Bake in preheated oven at 175C for 20-25 minutes or until cooked and golden. Remove and cool on wire racks.

Put cookies inside small paper cases and top with melted chocolate. Sprinkle with almond nibs.

Edited by jasunap - 08 October 2007 at 1:08am

eljay

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eljay

Joined: 12 April 2007

Posts: 5247

Posted: 21 October 2007 at 4:50pm | IP Logged
This is for all those who want instant sweets.

Ingredients:
1 can condensed milk
Equal measure non-fat powdered milk
half stick butter (roughly one-eighth of a pound, or in metric terms, about 75 grams.

Melt the butter in the microwave for 1 minute.

Add the condensed milk. Then clean out the can and use it to measure out the milk powder.

Mix all three well, and heat for three minutes at full power, stir,then two minutes at 60 percent power in the microwave. Heat for two more minutes at 50 percent power, stir, then again for two minutes. Stir after each round of heating. Since individual microwaves vary, watch for the point where the mix comes apart from the butter, without burning or turning red in color. You can add food coloring if you like, but I prefer the natural color.

When the mix comes together, take out from the microwave, allow to cool a little till you can hold it comfortably in your palm. Take small quantities, say a nellikai sized ball, and form a smooth ball using your palm. Then flatten it slightly, and make designs using a cookie cutter.

This recipe makes about 25 pieces.

I would love to take pictures but my camera is misbehaving. Looks like it needs new batteries.

eljay

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eljay

Joined: 12 April 2007

Posts: 5247

Posted: 21 October 2007 at 4:58pm | IP Logged
This is my fool proof mysore pak recipe.

Ingredients:

1 cup ladu besan (or you can use regular besan, but roast and then sift it, so it is fine)
2 cups sugar
1 to 2 cups ghee (I try to cut the calories and fat, so I just use 1 cup)

Mix the besan and sugar with a little water, so that it resembles thick dosai batter. Add a little ghee to this, and stir over low heat in a thick bottomed pan. Add ghee as you stir, till the mixture reaches a thick paste consistency. Now continue to stir till it begins to leave the sides of the pan, and is frothy and begins to lighten in color or veluthufy (that was how my mother used to describe it). When you pour it on the greased plate, it should spread and as it does, it should have air escaping in bubbles on the top. That is what makes it light. Before it cools, cut with a sharp greased knife.

I like this method of making mysore pak, because it eliminates the need for me to check the consistency of the sugar syrup.

You should get about 25 pieces in this recipe. As you increase the ghee, it becomes lighter and tastier (and adds on the calories!!)

Enjoy!

supree

Goldie

supree

Anandham Caption Contest Winner

Joined: 11 December 2006

Posts: 1851

Posted: 24 October 2007 at 2:35pm | IP Logged

Cashew Coconut Burfi

Who doesn't like Cashew burfis?!. I found a few recipes on the Internet and picked this as this was a different combination than the usual ones and needed less ghee! Cashew grinded with fresh coconut in milk gives unique taste to this burfi. This is an easier and lighter version of this rich sweet.

Ingredients:

Cashew 1 cup
Fresh grated coconut (don't add the black part) 1 cup
Milk 1 cup
Sugar as given below
Ghee 2 tbsp (Yes only 2 tbsp)

No need to add any spices to this to get the real taste of cashew. If you prefer you can add a little elaichi powder.

Preparation:

Soak the cashew in water for 6-8 hours till it is soft. Wash and drain the water. Grind it with coconut and milk to a fine paste (add only enough milk to grind it into smooth paste). Measure this in a cup. You need to add 1 times sugar to this batter. If the grinded paste is measured to 1 cup add 1 cups sugar to it. Add the remaining milk too with this. Mix everything well in a MW vessel. (If you reduce the sugar, the result may vary). Grease a plate with tbsp ghee.

Start cooking on high for 10 minutes stirring in between by adding the remaining 1 tbsp ghee at intervals. After 10 minutes reduce the heat to medium and cook for 2-3 mts only. (This may slightly differ depending on your MW power as well.) You must have reached the consistency by this time. Spread it on the greased plate and cut it.

You won't find it very heavy as the amount of ghee is reduced to the minimum. If you are going to prepare it on the stove, add more ghee (approximately 1/2 cup). It was very tasty with the rich cashew taste. Hope you will enjoy!!



 



Edited by supree - 25 October 2007 at 6:29am

supree

Goldie

supree

Anandham Caption Contest Winner

Joined: 11 December 2006

Posts: 1851

Posted: 06 November 2007 at 9:30pm | IP Logged
Poli

A traditional south Indian sweet. This sweet is very delicious and it can be stored for a week also. My daughter and hubby love this, so we decided to make it as one of the sweets for Diwali! : )

Ingredients:
All purpose flour (called maida) 1 1/2 cups
Salt 1/4 tsp
Refined oil 4-5 tbsp

Kadalai Paruppu (Channa dhal) 1 cup
Jaggery 1 cup
Freshly grated coconut 1/2 to 3/4 cup (as per your taste)
Cardamon powder 1 tsp

Preparation:

First sieve the maida (if needed). Add salt mix well. Add enough water to prepare soft dough. Need to put a lot of oil at this point (remember, there will not be any oil needed while you are cooking this.) The consistency should be thinner than the Chappathi dough consistency, but not too watery either. At the end add 1 tsp oil and cover it with a moisture cloth. Keep it for some time, may be for 1/2 hour.

Meanwhile, soak the channa dhal in water overnight and you can cook it on the stove stop until the dhal becomes soft, OR you can cook for 1 whistle in pressure cooker. Strain the water fully. Keep the dhal in the strainer for sometime to remove excess water. Grind this into fine paste preferably in a grinder without adding water. (Actually if you use your potato masher you can smash it nicely without the use of grinder and this is what I prefer doing.)

Now take a bottom thick vessel. Add jaggery with 1/4 cup of water to it. Once it is melted filter for impurities. Then keep it boiling for 5 minutes. Now add the grated coconut and grinded channa dhal paste to it. Keep stirring. In 15 minutes it will become thick. At the end add elaichi powder and mix it well. Here the consistency should be thick, so that you can make round shaped balls out of this poornam. When it is cooled, make poornam balls and keep it aside.

Make gooseberry sized balls with the maida dough and pat it on a thick plastic sheet into round flat shape. Place a ball of poornam on it, in the middle, gently bring out the maida layers from all sides and cover the poornam completely. Now you will see a poornam ball covered with a thin layer of maida all over. Now pat it again into a round flat shape. This time it will become somewhat to the size of a small chappathi. (again there might be slight difference in the size depending on your poornam ball size! )

Note: Make sure you apply a little oil every time on the plastic sheet you are using and also keep touching a bit of oil as you make these flat shaped polis so that it won't stick to the sheet or your fingers.

Heat a tava, put the poli and no need to add any oil for it to cook, as you had added a lot of oil while kneading the maida dough itself, this will cook just fine. Turn over until both sides are cooked well. Add a 1/4 tsp of melted ghee on it (optional) and serve hot.

Enjoy & Happy Deepavali !! Smile

Kavitha Ravi

IF-Dazzler

Kavitha Ravi

Joined: 05 June 2006

Posts: 3755

Posted: 11 November 2007 at 12:48am | IP Logged

My dear friends, let me give you all chilled sweet drink.

Badam Kheer.

1 cup almonds soaked for about 1/2 an hour.
6 cups milk
1 cup sugar
1/2 tsp cardamom powder
pinch of saffron
chopped pistachios for garnishing.

Method:
Remove the brown skin of the almonds.
Use little milk and grind it to a little coarse paste.
Then boil the remainder milk.
Add the almond paste, sugar and safforn
and boil for about 15 minutes, till the raw smell goes.
Add in the cardamom powder. Remove and chill.
Serve with the chopped pistachios.




Edited by Kavitha Ravi - 11 November 2007 at 12:53am

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