Sweets and Cakes - No comments (Page 6)

Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 07 May 2007 at 1:57am | IP Logged



For the crepe:

1/2 cup of all purpose flour
1 large egg
1 cup of milk
1 tbsp of melted butter
1 tsp sugar
pinch of salt
green colouring or screwpine juice

For the Filling:

3 tbsp sugar 
300 grms grated palm sugar(gula melaka)
3 tbsp water

600 grms grated coconut - white only
1 tbsp cornflour mixed with 2 tbsps water


For the crepe:

Mix the flour, sugar colouring, and salt in a large bowl.

Make a 'well' in the center of the flour mixture and add egg, melted butter and half of the milk.

With a whisk or wooden spoon, gradually stir the flour into the liquid mixture.

While stirring gradually add more milk until the consistency is that of cream.

When all milk is added, beat or whisk to remove all lumps.(sieve if you must)

Pour 1/4 cup of the crepe batter into preheated pan. Cook both sides on low heat until cooked (do not cook until brown)

Put 2 tbsp of coconut filling and roll like you would the spring roll.

For the filling:

Boil A to dissolve sugar. Add coconut, lower heat, stirring till almost dry.
Add the cornflour mixture and cook for 5 minutes.
NOTE: Vegetarians can omit the egg.

Edited by Kavitha Ravi - 07 May 2007 at 2:09am

rojapoooo IF-Sizzlerz

Joined: 12 January 2007
Posts: 12587

Posted: 09 May 2007 at 2:13am | IP Logged
Microwave Thirattu paal:
1. 2 cups of full cream milk powder.
2. 1 tin of milk maid
3, 1 tin of nestle fresh cream
4. 100 gms unsalted butter.

Mix everything nicely and microwave for about 10 mins in 80% heat. Take it out, mix it well and then microwave for another 4 or 5 mins. In case u find the mixture to be slightly liquidish, microwave little more . And if u want it really sweet, use only 1 1/2 cups of milk powder. After it is done , u can add some cardamum powder. The time depends on the capacity of the microwave - trial and error is the best way!!!!
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 09 May 2007 at 8:23am | IP Logged

1 cup pan fried broken green peas, boiled and mashed roughly.
1 cup brown sugar
cup grated coconut
2 tbs ghee
a pinch of cardamom powder
cup oil
2 cups rice flour

Melt the brown sugar with 2 tbs of water
Sieve for dirt. Boil again the syrup,
Add in the ghee, grated coconut, and the boiled green peas.
Cook over medium heat, stirring continuously.
Add in the cardamom powder.
It will thicken and start leaving the sides of the pan as you stir.
Remove and cool.
The Dough:
Heat 2 cups of water in a pan. When it starts bubbling,
Add the oil and the rice flour in a slow stream, stirring
Continuously. When all the water has evaporated and
The dough thickened.Remove and let it cool.
Knead the cooled dough nicely.
Grease the palm of your hand. Take a little dough
And shape it into a cup. Place enough fillings
In the middle of the cup, and shape it like a curry puff.
Do this to the rest of the dough.
Steam for about 20 minutes. Serve warm.

Note: You can even shape it like a ball, with a small
            Cone on the top. It is called Modakams.

This is how the cups look like.

The fillings

Edited by Kavitha Ravi - 09 May 2007 at 9:04am
rojapoooo IF-Sizzlerz

Joined: 12 January 2007
Posts: 12587

Posted: 09 May 2007 at 8:18pm | IP Logged
Ok here are 2 more fillings for the modakam.

Ulutham pooranam:
1/2 cup urad dhal soaked for about an hour.
dry red chillies to taste.
salt to taste
asafoetida - a pinch.

grind all this like how u do for vadais. Steam it in the idli cooker until done. Get it to a powdery consistency. Heat oil in a pan, splutter mustard seeds and add curry leaves. Put this pooranam and stir for a minute. After it cools , u can fill it in to the modhakams and steam as usual.

Ellu(til) pooranam: This is done on saturdays, offered to Saniswara Bhagavan and then distributed to as many as possible. You are not supposed to keep behind anything for the next day. Do and dispense the same day.

1/2 cup black til (ellu)seeds - soaked for 1/2 hour, washed and drained.
1/2 cup grated cocoanut
a pinch of cardamum powder
Jaggery powder as per taste.

Heat the pan with little water and add the jaggery (urundai vellam). Strain thro' a muslin cloth to remove any sand particles. Heat it again and when the water evaporates add cocoanut, til seeds and cardamum powder. The mixture will thicken. Take it out and cool. use as pooranam for modhakams.
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 12 May 2007 at 3:55am | IP Logged

Please enjoy this sweet snack till I am back. Thanks.

250 grm high protein flour     ( you can get it in the supermarket )
100 grms plain flour.
tsp salt
1 tbs instant yeast
30 grms castor sugar.

30 grms melted butter
150 ml warm milk
1 lightly beaten egg
oil for frying

For coating:
Castor sugar, mixed with tsp cinnamon powder

Put both the flours in a large bowl. Stir in yeast and sugar.
Pour the combined ingredients into the flour.
Mix well and knead till you get a soft dough.
Cover the dough with a damp tea towel and leave aside
To proof for about an hour, or it doubles in size.
Knead dough on a lightly floured board for a minute.
Roll out the dough to cm in thickness.
Stamp out with a doughnut cutter.
Place the cut out doughnut on a grease proof paper.
Leave aside to rise for 25 to 30 minutes.
Heat oil and deep fry doughnuts till they puff up and turn golden brown.
Remove and drain doughnuts on absorbent paper.
Toss them in cinnamon sugar and serve.


Edited by Kavitha Ravi - 12 May 2007 at 4:04am
Caryn IF-Rockerz

Joined: 25 January 2006
Posts: 5627

Posted: 16 May 2007 at 1:22am | IP Logged

Okay guys, I remember some of you said it is hard to feed your children to eat veggies or fruits.

Same problem in all families I suppose.   

Since summer is here, why don't you guys make popsicles for your children. Esp with fruit combination.

Extract the juices, add sugar to your liking, pour into the mould, freeze and eureka, your children won't know what hit them!   Smile

Combination of fruits are:

orange & pineapple
strawberry & pineapple
strawberry & orange
orange & apple
carrot and orange
carrot and milk
carrot and apple
carrot and pineapple
carrot and strawberry

or any other fruits you wish to try - peaches, lemons, etc. Either you extract the juice together. POur into a mould or Extract one juice, pour into the mould half, freeze for a couple of hours, then extract another fruit, pour into the rest of the mould and freeze again.

You can try with 2 or more fruits which will be fun and looks colourful. As a added venture, you can add chopped fruits.

Hey Pat, you do remember "Icecream Malaysia" don't you? Only it came in a long plastic bag, we used to bit at a corner and start enjoying this.

We had flavours like Milo, asam (preserved sour dried fruits - plums), milk, red syrup, etc.  Not so healthy ones though. 

Edited by Caryn - 16 May 2007 at 1:28am
patraj IF-Dazzler

Joined: 07 September 2006
Posts: 3500

Posted: 23 May 2007 at 7:39am | IP Logged

Hello everyone,
I made Kuih Koci - a Malaysia desert after a very long time and it turned out really good. I would like to share this easy recipe with all of you.


Banana leaves cut into 6 in X 4 in pieces (20 pieces) and scald in boiling water. Take out and dry.

(B) - For the filling

1 cup shredded coconut (white only)
1 cup dark brown sugar
2 tabsp sugar
1 cup water
pinch of salt

Boil water, add sugar and salt. Shen syrup becomes thick add coconut and cook for about 3 minutes until mixture thickens. Dish out and cool.


300grm Glutinous(Pulut) rice flour
1 1/4 cup thick coconut milk
2 tabsp granulated sugar
1/2 tsp salt
2 tabsp vegetable oil

In a large bowl mix all the ingredients in C until you get a soft dough. If dough is dry, add a little water (only slightly).

Make into 20 equal portions. Spread a little oil on your palm so that dough doesn't stick. Take one portion and flatten it like a saucer. Put in 1 tsp of coconut filling and close the dough back into a ball. Take one piece of banana leave and put the ball on it and join the two ends and fold back. Do the same for all.

Steam over rapidly boiling water for 15 - 20 minutes or until cooked. Served when cool. Good with tea or coffee!.

(Wish Kavitha was here - she would have given us a verynice picture of the aboveTongue).



Edited by patraj - 23 May 2007 at 7:41am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 31 May 2007 at 10:22am | IP Logged

We made Boli for tea, as my relatives had rang up saying that they are coming

to visit me.



Kadalai parupu        2 cups

Coconut scrapings    1 cup

Sugar          2 cups

Cardamon powder     1 tsp

Maida        2 cups

Gingelly oil    4 tbs

Ghee    for frying  or oil

Kesari powder      a pinch

Salt   tsp


Add the tsp salt, a pinch of kesari powder to the flour,and bind to a soft dough with some water.Add 4 tbs of oil to the dough and knead till it becomes rather slippery. Keep aside covered for 2 hours

Fry the coconut scrapings to a golden brown in a tsp of ghee.

Clean  the dhal and boil it. See that the dhal is just well boiled, and not boil to a pulp. Strain off all the dhal water completely into another vessal. (Use this water to make a tasty rasam ) Add the sugar, coconut scrapings,and cardmon powder to the cooked  dhal and keep on low heat stirring till the mixture becomes semi-solid. Stir constantly, till no liquid oozes out of the mixture. Remove from fire, let it cool and grind the mixture to a very smooth lump, without adding any water. Make into ba##lls the size of a duck's egg. Keep aside.

Keep an oiled piece of banana leaf over your chappati rolling board, and a bowl of  oil or  liquid ghee handy.Then knead the dough again nicely and make into ba##lls equal number with the dhal ba##lls.

Take a dough ba##ll, smoothen it to a round flat cake, and pat with fingers dipped now and then in the bowl of  oil or ghee to a circle 3 " in diameter. Take a dhal ba##ll and place it in  the center of the patted dough. Gather up all the edges of the dough circle over the top of the dough ba##ll and join them all together to cover the dhal ba##ll completely.With greasy fingers pat into a round 6 inches in diameter.Pat it to a uniform  thickness throughout.

Grease a heated tava. Turn the banana leaf upside down over the tawa. Gently peel off the banana leaf. When the boli turns firm, pour one tsp of ghee all over the surface of the boli. Turn over the other side and pour another tsp of ghee  over the surface. When cooked on both sides remove to a dry plate. Turn the rest of the dough to bolis in the same way.

Edited by Kavitha Ravi - 31 May 2007 at 10:27am

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