Sweets and Cakes - No comments (Page 3)

Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 16 March 2007 at 5:10am | IP Logged

This Glass Jelly is for Atina ma.


Glass Jelly.
25 grms agar2   ( china grass)
4 1/2 cups of water
1 1/4 cup sugar.
Few drops of rose essence.
colours red, green.yellow.

Soak the china grass in water for 1/2 an hour.
Then boil the china grass till it dissolves nicely.
Add the sugar and boil till the the sugar is dissolved.
Now off the fire and add the essence.
Divide the mixture into 4 parts.
Leave 1 part in the pot itself. (keep it lightly warm)
Pour the 3 parts into 3 different flat containers.
Colour the three parts into three colours.
When the agar2 sets, remove and cut them
into small diamond shapes.
Now mix the three colours and spread them in
a tray.Level them nicely.
Now pour the uncoloured jelly over them slowly..
See that all the parts are covered.
When nicely set, cut it into neat diamond shapes again.

Edited by Kavitha Ravi - 03 May 2007 at 11:47pm

Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 16 March 2007 at 7:50pm | IP Logged
Hi's a simple delicious candy for the weekend..!! Smile


3 cups grated coconut (white only)
2 1/2 cups sugar
1 small can (175ml) evaporated milk
50 gms butter
2 tsp vanilla essence
A few drops red or green colouring

Place coconut, sugar and milk in a non-stick pan and stir continuously over low heat until sugar dissolves. Add butter, essence and colouring, stirring until mixture thickens and forms a soft ball.

Press into a greased tray, approximately 15 x 18 cm. Level the surface using a plastic sheet pressing it slightly to be firm. Leave to set and cool.

When still warm, cut into squares or diamond shapes. Cool thoroughly, before storing in an airtight container.
Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 16 March 2007 at 10:04pm | IP Logged
Here is an interesting cookie to savour.. Wink


125g plain flour, sifted
150g castor sugar
1 cup rolled oats
90g desiccated coconut
125g butter
1/4 cup golden syrup
1/2 tsp bicarbonate of soda
1 tbsp water

Preheat oven to 180C. Lightly grease baking trays with butter. Put flour and sugar into a mixing bowl. Add in oats and desiccated coconut. Stir the mixture so that it's well-mixed.

Combine butter and golden syrup in a saucepan and stir over a gentle heat until butter has melted and the mixture turns smooth. Remove from the heat. Dissolve bicarbonate of soda into water, then add to the butter mixture. (Mixture will foam up instantly).

Add this mixture to the flour mixture and stir well to combine all the ingredients. Take out about a tablespoon of the resulting mixture. Roll lightly into a ball and place on the prepared trays.

Flatten with a fork to create a pattern. Bake in preheated oven for 18 – 20 minutes or until golden brown. Leave cookies in the tray for 2 – 3 minutes before transferring them on to a wire rack to cool. Store in airtight containers.

Edited by Sue Nair - 16 March 2007 at 10:05pm
Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 19 March 2007 at 9:33am | IP Logged
Would you all like to try these cookies for a change?? Smile


4 ounces butter
4 ounces white sugar
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup raisins or 1/2 cup mixed fruits
1 cup crushed cornflakes cereal

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream the butter and the sugar together until light and fluffy. Add the egg and cream again.
3. Mix in the flour, baking powder and mixed fruits or dried raisins. Mix until well combined.
4. Roll teaspoonfuls of dough into lightly crushed corn flakes.
5. Place cookies 2 inches apart on a parchment lined baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Yield 3 dozens.
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 20 March 2007 at 2:40am | IP Logged

Pat here is the sweet kaya (coconut jam ) for you.



1 cup pure coconut milk from 2-3  coconuts

2 cups castor sugar

1 cup eggs lightly beaten

1 pandan leaf.



In a mixing bowl stir the lightly beaten eggs, the sugar and the coconut milk.Mix thoroughly and pour into an ovenproof dish.

Add the knotted pandan leaf.

Cover with a double thickness of greaseproof paper, and the lid.

Steam the dish for about 2 hours.

Every an hour stir the jam.

When it has thickned, remove and let it cool.

Remove the pandan leaf.

Put it in a jar and store it in the fridge.

Edited by Kavitha Ravi - 21 March 2007 at 12:40am
Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 22 March 2007 at 11:00am | IP Logged
This cookies are simply awesome - try it out and you sure would love it..!! Smile



2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, room temperature
3/4 cup castor sugar
3/4 cup packed brown sugar
1 teaspoon vanilla essence
2 large eggs
2 cups semi sweet chocolate chips
1 cup chopped nuts (cashew or any other nuts)


Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda and salt. In a large mixing bowl, beat the butter, granulated sugar, brown sugar and vanilla essence until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips and nuts.

Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight cookie jars...!!

NB: You could reduce the amount of sugar slightly if you think its too sweet coz chocolate chips are sweet too.

Edited by Sue Nair - 22 March 2007 at 11:03am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 24 March 2007 at 1:12am | IP Logged


600 grms glutinous rice, soaked over night.
2 cups thick coconut milk.
300 grms palm sugar 0r brown sugar.
60 grms granulated sugar.
3 pandan leaves knotted
cup water
pinch of salt.

Boil the palm sugar and granulated sugar, with one knotted pandan leaf and water.
Strain the the syrup.
Use a steamer and steam the rice with two knotted pandan leaves for about 45 minutes.
Use a wok, add the syrup,coconut milk, the steamed rice
And salt and cook over low heat.         & nbsp;         & nbsp; 
Stirring continuously till the mixture becomes
Thick and rich oily brown.
Spread mixture on an 18cm x 28 cm tray.
Allow to cool. Cut into squares.

Edited by Kavitha Ravi - 26 March 2007 at 8:31am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 29 March 2007 at 10:58pm | IP Logged

2 cups raw rice, soak for 2 hours
1 cup fresh coconut scrapings

Drain the rice and dry it on a tea towel.
The rice should be dry, but still feel damp to the touch.
Grind it in your mixie.
Immedeately steam the flour in a steamer.
Steaming makes very soft puttu.
(normally people like to roast the flour.
Roasting makes the puttu hard)

The next is to wet the flour.
After the steamed flour is cold, use your finger tips
To loosen the flour.
Add cup of coconut and salt and mix well in the flour.
Now sprinkle water little by little.
Wet flour should have the texture of wet sand.
It should flow smoothly if you take the flour and drop it.

Now add little coconut in the puttu maker, and then add the rice flour
To a 2 inches height, then add a little coconut.
This is done till you reach the top of the cylindrical shape.
Attach the tube to the pot of boiling water, and steam for about 5-10 minutes. Using the handle of a large spoon, slowly push the
Puttu log from the bottom and slide it on to a plate.

You can also mix all the flour and coconut and steam it in a idli pot.
Serve it hot with ghee and sugar, or with bananas, or with prawn sambal.



Edited by Kavitha Ravi - 29 March 2007 at 11:09pm

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