STRAWBERRY KESARI
My friend Nammu's Son Shiva decorated her kesari with Strawberry which inspired me in trying strawberry kesari.... my try has given a good result...would like to share my yummy kesari with u all...and method of making is just like pineapple kesari and here it goes........
INGREDIENTS:
Semolina or Rava - 1 cup
Ghee - 1 cup
Strawberry chopped - 1 cup
Sugar - 1 cup
Cardamom powder - 1/2 tsp
Raisins - 3 tbsp
Cashew nuts - 5 tbsp
Food color - pink
METHOD:
Heat a tsp of ghee and roast cashews till golden brown then add raisins and let it bubble up remove and set aside.
Add a tsp of ghee and roast rava.set aside
Add the chopped strawberries in a same pan add 1 tbsp of ghee and saute for 4 minutes or until the strawberries gets soften.
Boil water in a separate pan.Add a drop of pink color.
Add the sauted strawberries to the boiling water. then
Add the roasted Rava to boiling water. Keep stirring while adding rawa to avoid lump.
When rava is cooked add sugar and keep stirring continuously.
Add remaining ghee and keep stirring till the mixture comes together leaving the sides of the pan.
Now add the ghee fried cashews and raisins and switch off.
Grease a plate and level the kesari.
Cut it to desired shapes or can be had in cups too...
Yummy Tasty Strawberry Kesari is ready to taste...
SAGO AGAR AGAR
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| SAGO AGAR AGAR |
INGREDIENTS:
Agar Agar Powder - 10 gm
Sago - 70 gm
Caster sugar - 200 gm
Thick coconut milk - 300 ml
Water - 1 litre
Food color - as per wish
METHOD:
Cook sago until transparent. Wash drain and dry.
Divide into 3 portions and color one portion with pink, one with blue and other portion with green.
Cook agar agar with water and sugar.
Add thick coconut milk at last. Don't allow to boil after adding coconut milk.
Divide as 3 portions with same food color as sago.
Add each colour sago into same portion.
Pour first portion into a mold. When slightly harden,
Pour second portion in. Let is set a little and followed by third portion.
Do this until all three portions finished.
Keep refrigerated for an hr.
Remove from mould and serve.
Yummy and Tasty Sago Agar agar is ready to taste.
VAZHAKKAI BAJJI
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| VAZHAKKAI BAJJI |
INGREDIENTS:
Vazhakkai or Raw plantain - 2
Besan or Gram flour - 2 cups
Rice Flour - 2 tbsp
Baking soda - 1/2 tsp
Asafoetida - 1/2 tsp
Red Chili Powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Water - for thick batter
Oil - for deep frying
METHOD:
Slice the raw bananas lengthwise long and thin slices.
In a wide bowl mix besan flour, rice flour,turmeric powder, red chili powder and asafoetida.
Add water to it little by little to make a thick batter.
Heat oil in a frying pan.
Dip the sliced plantain in the batter.
Make sure batter is coated well on all the sides.
Drop them into the oil and after 2 minutes gently turn them over.
Fry them till golden brown.
Yummy Tasty Vazhakkai bajji is ready to taste.
Serve them with coconut chutney and hot ginger Tea.
CARROT KHEER
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| CARROT KHEER |
INGREDIENTS:
Carrot - 5
Milk - 1 cup
Evaporated milk - 1/2 can
Sugar - 1/2 cup
Saffron - few strands
Cashews & Raisins - 2 tbsp
Ghee - 1 tbsp
METHOD:
Fry Cashews and raisins in a tsp of ghee and set aside.
Dissolve the saffron strands in a little bit of warm milk.
Peel the carrots and cut them into small slices.
Pressure cook the carrots with about 1 cup of milk until well cooked.
Once cooked let it cool.
Grind it to a smooth puree in blender.
Take a heavy bottom pan.
Add the ground puree and sugar and mix it well.
Now add the evaporated milk and let it to boil.
Add the dissolved saffron strands and remove from flame.
Garnish with the nuts.
Serve cold.....
Yummy Carrot Kheer is ready to taste....
LAVA CAKE
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| LAVA CAKE |
INGREDIENTS:
All Purpose flour - 150 gms
Butter - 110 gms
Eggs - 3
Castor sugar - 150 gms
Dark Chocolate - 100 gms
Chocolate Powder - 5 tbsp
Vanilla essence - 1 tsp
METHOD:
Preheat oven to 400 degree.
Grease muffin tin.
Melt the chocolate and set aside.
Beat the butter and sugar on medium-high together for 4 minutes, until light and fluffy.
Add 1 egg at a time and add all 3 eggs.
Add vanilla essence.
Switch mixer to lowest setting. Add the flour and Chocolate Powder and mix well.
Add the melted chocolate and mix on low until thoroughly combined.
Fill each muffin tin almost to the top as this cakes will rise only very little.
Bake for 10 minutes.
The cakes will look done on top and will jiggle if you give the pan a light shake.
Remove from oven, let it set for 10 mins.
Serve warm with vanilla Ice-cream.
Yummy Lava cake is ready to taste.
When the cake is cut the lava oozes out and that the amazing part of this cake...
ZEBRA CAKE
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| ZEBRA CAKE |
INGREDIENTS:
All Purpose flour - 250 gms
Caster sugar - 225 gms
Baking powder - 1 tbsp
Eggs - 4
Butter - 100 gm
Whole milk - 200 ml
Vegetable oil - 100 ml
Vanilla extract - 2 tsp
Cocoa powder - 2 tbsp
METHOD:
Preheat the oven to 180C. Grease cake pan,
Sieve the flour and baking powder together in a bowl.
Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on high speed until thick and pale for 5 minutes.
With the mixer on low speed, stir in the milk, butter, oil and vanilla, scraping down the sides of the bowl once or twice.
Stir in the flour mixture, a quarter at a time.
Transfer 1/3 of the batter to another bowl and whisk in cocoa powder.
Place 3 tbsp of the vanilla batter into the centre of the pan and let it stand for a few seconds so it spreads out slightly.
Place 2 tablespoons of the chocolate batter right on top of the vanilla and wait another few seconds until it spreads.
Continue alternating vanilla and chocolate until you have used up all the batter and it has spread to the edges of the pan.
Bake until the cake is set about 45 minutes.
Insert a toothpick if it comes out clean then cake is baked well .
Cool and serve.
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| ZEBRA CAKE |
Yummy and Tasty Zebra Cake is ready taste...
BOMBAY HALWA WITH WHEAT
I would like to post Bombay halwa recipe with wheat maida and also cornflour .... I want to just make you all clear about the looks and texture of halwa .... following post will help you all to decide which one to choose to be frank each will give you unique taste and texture... wheat is healthier than maida but it gives more taste than wheat this will resemble the local sweet stalls Bombay halwa and cornflour will give the same texture you buy from Sri Krishna sweet stalls and other familiar shops.. I meant the chewy texture...
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| BOMBAY HALWA WITH WHEAT |
INGREDIENTS:
Wheat flour - 1 cup
Sugar - 2 cups
Ghee - 1 cup
Milk - 2 cups
Water - 3 cups
Cashew nuts - handful
Cardamom - 2 tsp
Food colour - red
METHOD:
Take a frying pan. Add 2 tsp of ghee.
Fry the cashews till golden brown and keep aside.
In the same pan, add little ghee and fry the wheat flour in medium flame for 5 mins.
Mix wheat flour, milk, water and red colour without lumps.
Add this to mix to frying pan.
When it starts to boil add sugar, cardamom powder and fried cashews.
Add ghee at regular intervals while stirring continuously.
when halwa is cooked the ghee with start to ooze out.
Pour it to a greased tray.
Yummy and tasty wheat halwa is ready to taste.
