പൈനാപ്പിള്‍ പുഡിംഗ്
1.പൈനാപ്പിള്‍- ഒന്ന് (ചെറുത് )
2.പഞ്ചസാര- രണ്ട് ടേബിള്‍ സ്പൂണ്‍
3.കണ്ടന്‍സ്ഡ് മില്ക്ക്- ഒരു ടിന്‍
4.പാല്‍- 3 കപ്പ്
5.വാനില എസന്‍സ്- 1/2 ടീസ്പൂണ്‍
6.ചൈനാഗ്രാസ്- 8 ഗ്രാം
7.വെള്ളം- 1/2 കപ്പ്
തയ്യാറാക്കുന്ന വിധം :
കണ്ടന്‍സ്ഡ് മില്‍ക്കും പാലും കൂട്ടി യോജിപ്പിക്കുക. ചുവട് കട്ടിയുള്ള പാത്രത്തില്‍ ഇത് തിളപ്പിക്കുക. ചൈനാഗ്രാസ് അരക്കപ്പ് വെള്ളത്തില്‍ 10 മിനിറ്റ് കുതിര്‍ത്തശേഷം അടുപ്പില്‍ വച്ച് ഉരുക്കണം. ഉരുക്കിയ ചൈനാഗ്രാസും ഒരു ടേബിള്‍ പഞ്ചസാരയും വാനില എസന്‍സും തിളപ്പിച്ച പാലിലേക്ക് ഒഴിച്ച് യോജിപ്പിക്കുക. പൈനാപ്പിള്‍ ചെറിയ കഷണങ്ങളാക്കി ഗ്രേറ്റ് ചെയ്‌തെടുത്തതിന് ശേഷം ഒരു ടേബിള്‍ സ്പൂണ്‍ പഞ്ചസാര ചേര്‍ത്ത് തിളപ്പിച്ച് വറ്റിച്ചെടുക്കുക. വെള്ളമയം ഒട്ടും ഉണ്ടാകരുത്. പൈനാപ്പിള്‍ വറ്റിച്ചത് പുഡിംഗ് ഡിഷിന് മുകളിലും വശങ്ങളിലുമെല്ലാം പരത്തുക. തയ്യാറാക്കി വച്ച പാല്‍ കണ്ടന്‍സ്ഡ് മില്ക്ക് കൂട്ട് അതിന്റെ മുകളില്‍ ഒഴിക്കണം. ഇത് ഫ്രീസറില്‍ വച്ച് തണുപ്പിച്ച് ഉപയോഗിക്കാം. സ്വാദിഷ്ടമായ പൈനാപ്പിള്‍ പുഡിംഗ് റെഡി.
EGGLESS CAKE
Ingredients:
• 1 Cup grated mixed fruits
• 1 Cup water
• 1 Cup sugar
• 2 Cups self-rising flour
• 1/4 Cup milk
• 125 gms Butter
• 1 tsp Soda bicarbonate
• Vanilla essence
Procedure:
• Heat water, sugar and butter together till the butter melts.
• Let the above mixture cool completely.
• Add soda bicarbonate to mixture.
• Mix flour, fruit and milk in a bowl.
• Mix both the mixtures.
• Add Vanilla essence according to the amount of cake.
• Pour the whole batter into a greased pan.
• Bake it at 150 C till 1 hour.
പൈനാപ്പിള്‍ പുഡിംഗ്
1.പൈനാപ്പിള്‍- ഒന്ന് (ചെറുത് )
2.പഞ്ചസാര- രണ്ട് ടേബിള്‍ സ്പൂണ്‍
3.കണ്ടന്‍സ്ഡ് മില്ക്ക്- ഒരു ടിന്‍
4.പാല്‍- 3 കപ്പ്
5.വാനില എസന്‍സ്- 1/2 ടീസ്പൂണ്‍
4.പാല്‍- 3 കപ്പ്
5.വാനില എസന്‍സ്- 1/2 ടീസ്പൂണ്‍
6.ചൈനാഗ്രാസ്- 8 ഗ്രാം
7.വെള്ളം- 1/2 കപ്പ്
7.വെള്ളം- 1/2 കപ്പ്
തയ്യാറാക്കുന്ന വിധം :
കണ്ടന്‍സ്ഡ് മില്‍ക്കും പാലും കൂട്ടി യോജിപ്പിക്കുക. ചുവട് കട്ടിയുള്ള പാത്രത്തില്‍ ഇത് തിളപ്പിക്കുക. ചൈനാഗ്രാസ് അരക്കപ്പ് വെള്ളത്തില്‍ 10 മിനിറ്റ് കുതിര്‍ത്തശേഷം അടുപ്പില്‍ വച്ച് ഉരുക്കണം. ഉരുക്കിയ ചൈനാഗ്രാസും ഒരു ടേബിള്‍ പഞ്ചസാരയും വാനില എസന്‍സും തിളപ്പിച്ച പാലിലേക്ക് ഒഴിച്ച് യോജിപ്പിക്കുക. പൈനാപ്പിള്‍ ചെറിയ കഷണങ്ങളാക്കി ഗ്രേറ്റ് ചെയ്‌തെടുത്തതിന് ശേഷം ഒരു ടേബിള്‍ സ്പൂണ്‍ പഞ്ചസാര ചേര്‍ത്ത് തിളപ്പിച്ച് വറ്റിച്ചെടുക്കുക. വെള്ളമയം ഒട്ടും ഉണ്ടാകരുത്. പൈനാപ്പിള്‍ വറ്റിച്ചത് പുഡിംഗ് ഡിഷിന് മുകളിലും വശങ്ങളിലുമെല്ലാം പരത്തുക. തയ്യാറാക്കി വച്ച പാല്‍ കണ്ടന്‍സ്ഡ് മില്ക്ക് കൂട്ട് അതിന്റെ മുകളില്‍ ഒഴിക്കണം. ഇത് ഫ്രീസറില്‍ വച്ച് തണുപ്പിച്ച് ഉപയോഗിക്കാം. സ്വാദിഷ്ടമായ പൈനാപ്പിള്‍ പുഡിംഗ് റെഡി.
കണ്ടന്‍സ്ഡ് മില്‍ക്കും പാലും കൂട്ടി യോജിപ്പിക്കുക. ചുവട് കട്ടിയുള്ള പാത്രത്തില്‍ ഇത് തിളപ്പിക്കുക. ചൈനാഗ്രാസ് അരക്കപ്പ് വെള്ളത്തില്‍ 10 മിനിറ്റ് കുതിര്‍ത്തശേഷം അടുപ്പില്‍ വച്ച് ഉരുക്കണം. ഉരുക്കിയ ചൈനാഗ്രാസും ഒരു ടേബിള്‍ പഞ്ചസാരയും വാനില എസന്‍സും തിളപ്പിച്ച പാലിലേക്ക് ഒഴിച്ച് യോജിപ്പിക്കുക. പൈനാപ്പിള്‍ ചെറിയ കഷണങ്ങളാക്കി ഗ്രേറ്റ് ചെയ്‌തെടുത്തതിന് ശേഷം ഒരു ടേബിള്‍ സ്പൂണ്‍ പഞ്ചസാര ചേര്‍ത്ത് തിളപ്പിച്ച് വറ്റിച്ചെടുക്കുക. വെള്ളമയം ഒട്ടും ഉണ്ടാകരുത്. പൈനാപ്പിള്‍ വറ്റിച്ചത് പുഡിംഗ് ഡിഷിന് മുകളിലും വശങ്ങളിലുമെല്ലാം പരത്തുക. തയ്യാറാക്കി വച്ച പാല്‍ കണ്ടന്‍സ്ഡ് മില്ക്ക് കൂട്ട് അതിന്റെ മുകളില്‍ ഒഴിക്കണം. ഇത് ഫ്രീസറില്‍ വച്ച് തണുപ്പിച്ച് ഉപയോഗിക്കാം. സ്വാദിഷ്ടമായ പൈനാപ്പിള്‍ പുഡിംഗ് റെഡി.
EGGLESS CAKE
• 1 Cup grated mixed fruits
• 1 Cup water
• 1 Cup sugar
• 2 Cups self-rising flour
• 1/4 Cup milk
• 125 gms Butter
• 1 tsp Soda bicarbonate
• Vanilla essence
• Let the above mixture cool completely.
• Add soda bicarbonate to mixture.
• Mix flour, fruit and milk in a bowl.
• Mix both the mixtures.
• Add Vanilla essence according to the amount of cake.
• Pour the whole batter into a greased pan.
• Bake it at 150 C till 1 hour.
COCONUT CHOCO ROLLS
Ingredients:
• 1 Tin Condensed Milk
• 1/2 cup Cocoa Powder
• 3 cups Grated Coconut
• 3/4 cups Crushed Nuts
• 1 cup Crushed Marie Biscuits
Procedure:
• Mix together all the ingredients in a pan. Save some coconut to fill in between the roll.
• Heat on medium heat. Keep stirring.
• When it starts thickening , turn off the heat. Take some mixture in the palm of your hand, flatten it and fill some coconut.
• Now roll it into a cylindrical shape. Repeat the same procedure with the remaining mixture.
• Wrap each rolls carefully in cling film.
• Keep the wrapped rolls in refrigerator for about an hour.
• Take out the rolls, remove the cling film from them and cut each roll into slices.
• Serve.
Ingredients:
• 1/2 cup Cocoa Powder
• 3 cups Grated Coconut
• 3/4 cups Crushed Nuts
• 1 cup Crushed Marie Biscuits
• Heat on medium heat. Keep stirring.
• When it starts thickening , turn off the heat. Take some mixture in the palm of your hand, flatten it and fill some coconut.
• Now roll it into a cylindrical shape. Repeat the same procedure with the remaining mixture.
• Wrap each rolls carefully in cling film.
• Keep the wrapped rolls in refrigerator for about an hour.
• Take out the rolls, remove the cling film from them and cut each roll into slices.
• Serve.
Cheese Cake
Ingredients:
• 15 Graham Crackers (crushed)
• 2 tbsp Butter (melted)
• 200 gms Cream Cheese
• 1-1/2 cups White Sugar
• 3/4 cup Milk
• 4 Eggs
• 1 cup Sour Cream
• 1 tbsp Vanilla Extract
• 1/4 cup All-Purpose Flour
Procedure:
• Preheat the oven to 350 degrees F and grease a spring form pan.
• Take a bowl, mix graham cracker crumbs with melted butter and press onto bottom of the pan.
• In a large bowl, combine cream cheese with sugar till smooth.
• Combine it with milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
• Add sour cream, vanilla and flour to it, mix well till smooth.
• Now pour the filling into the prepared crust and bake in the preheated oven for about 1 hour.
• Turn the oven off, and let cake cool in oven for about 5 to 6 hours.
• Place it in the refrigerator till serving.
Milk Pudding Recipe
The vanilla flavored milk pudding made with cornstarch and egg is soft and smooth. Use of butter in this recipe makes it yummier while giving it a silky smooth texture which simply glides in your palate.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2 servings
Ingredients: 1 cup Milk 2 tablespoons Cornstarch 1 medium Egg, slightly beaten 1 tablespoon Sugar (or to taste) 1 tablespoon Unsalted Butter, melted 1 teaspoon Vanilla Extract Blanched Almonds and Pistachios, for garnishing (optional)
Directions:
- Whisk together cornstarch and sugar in a small size saucepan.
- Stir in milk gradually to avoid lumps.
- Cook over medium heat until bubbles start to appear on surface (approx 1-2 minutes). Stir constantly in between.
- Pour half of hot mixture in a bowl and add the beaten egg in it. Beat it until smooth.
- Add prepared egg mixture in a saucepan having other half milk-cornstarch mix and cook on medium heat until it thickens. Stir constantly to prevent sticking. Check if it evenly coats the back of the spoon. If it does, then turn off heat otherwise cook it for some more time.
- Takeaway saucepan from heat and stir in butter and vanilla extract.
- Pour it into two individual serving bowls and let it cool at room temperature.
- For warm milk pudding, proceed to garnishing. To serve it chilled, place it in a refrigerator for couple of hours.
- Garnish warm or chilled pudding with blanched almonds and pistachio nuts and serve.
Tips and Variations:
- In step-2 above, add milk slowly and keep stirring continuously to prevent formation of lumps.
- Beating egg and milk-cornstarch mixture is an important step to achieve the desired creamy and silky texture. Beat it thoroughly until there are no lumps or grains.
- Add green ground cardamom for nice flavorful variation.
- Experiment with the garnishing; garnish it with chopped dry fruits and caramel topping instead of chocolate sauce for sweet and creamy caramel taste.
Taste: Sweet
Serving Ideas: This easy to make sweet delight will always satisfy your sweet cravings at anytime of the day. Serve it as a dessert.
The vanilla flavored milk pudding made with cornstarch and egg is soft and smooth. Use of butter in this recipe makes it yummier while giving it a silky smooth texture which simply glides in your palate.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2 servings
| Ingredients: |
| 1 cup Milk |
| 2 tablespoons Cornstarch |
| 1 medium Egg, slightly beaten |
| 1 tablespoon Sugar (or to taste) |
| 1 tablespoon Unsalted Butter, melted |
| 1 teaspoon Vanilla Extract |
| Blanched Almonds and Pistachios, for garnishing (optional) |
Directions:
- Whisk together cornstarch and sugar in a small size saucepan.
- Stir in milk gradually to avoid lumps.
- Cook over medium heat until bubbles start to appear on surface (approx 1-2 minutes). Stir constantly in between.
- Pour half of hot mixture in a bowl and add the beaten egg in it. Beat it until smooth.
- Add prepared egg mixture in a saucepan having other half milk-cornstarch mix and cook on medium heat until it thickens. Stir constantly to prevent sticking. Check if it evenly coats the back of the spoon. If it does, then turn off heat otherwise cook it for some more time.
- Takeaway saucepan from heat and stir in butter and vanilla extract.
- Pour it into two individual serving bowls and let it cool at room temperature.
- For warm milk pudding, proceed to garnishing. To serve it chilled, place it in a refrigerator for couple of hours.
- Garnish warm or chilled pudding with blanched almonds and pistachio nuts and serve.
Tips and Variations:
- In step-2 above, add milk slowly and keep stirring continuously to prevent formation of lumps.
- Beating egg and milk-cornstarch mixture is an important step to achieve the desired creamy and silky texture. Beat it thoroughly until there are no lumps or grains.
- Add green ground cardamom for nice flavorful variation.
- Experiment with the garnishing; garnish it with chopped dry fruits and caramel topping instead of chocolate sauce for sweet and creamy caramel taste.
Taste: Sweet
Serving Ideas: This easy to make sweet delight will always satisfy your sweet cravings at anytime of the day. Serve it as a dessert.
Corn flour halwa recipe
Recipe Cuisine: Indian | Recipe Category: Sweet
Prep Time: 1 mins | Cook time: 10 mins | Serves: 4
Prep Time: 1 mins | Cook time: 10 mins | Serves: 4
Ingredients
Corn flour 1/2 cup Sugar 1 & 1/2 cups Water 2 cups Ealchi powder A pinch Cashews 5 nos. Ghee 2 –3 tsp Food colour 1/2 pinch
Method
- Mix corn flour,sugar,water and food colour in a large microwavable bowl, without any lumps.
.jpg)
- Microwave in high for 6 minutes. After 4 minutes in between, mix once. Again microwave for 6 minutes, stirring in between after every 2 minutes of interval.
- Fry cashews in ghee till golden brown and mix well. Grease a plate with ghee and pour in the plate and let it cool down for 1/2 hour or so. Cut into pieces and enjoy!
.jpg){kind=small}
Notes
- Stirring in between as mentioned is very important to ensure even cooking.
- Do not reduce the sugar amount,as it will change the glossy look too and end up in porridge ;)
- The whole process is made in microwave high power.
- According to oven the cooking time varies plus or minus 2-3 minutes.
- Consume within one or two days. Refrigeration changes the texture so it is not recommended.
- There is a easy way to remember the recipe. 1 part corn flour,3 parts sugar,4 parts water. i.e; which ever cup u use, use the same cup and follow the ratio. Simple.
STRAWBERRY SOFT
ingredients
*400g frozen strawberries
*1 cup chilled fat free plain yoghurt/ fat free vanilla yoghurt
*½-1 teaspoon rose syrup, if using plain yoghurt
*sugar- 3½ tbs
Directions
Place the berries with the sugar in a food processor and process until finely chopped. With the processor running, pour in the yoghurt and rose syrup and blend until smooth.
Serve immediately with fresh strawberries, or toppings of your choice.
Tastes best immediately out of the food processor.
Note: For the best flavor combo, either use vanilla yoghurt minus the rose syrup, or plain yoghurt with rose syrup.
If you are using a regular blender and not a food processor, put the yoghurt first and then add in (diced) frozen strawberries.
Kerala Plum Cake | Christmas Fruit Cake Recipe
ingredients
*400g frozen strawberries
*1 cup chilled fat free plain yoghurt/ fat free vanilla yoghurt
*½-1 teaspoon rose syrup, if using plain yoghurt
*sugar- 3½ tbs
Directions
Place the berries with the sugar in a food processor and process until finely chopped. With the processor running, pour in the yoghurt and rose syrup and blend until smooth.
Serve immediately with fresh strawberries, or toppings of your choice.
Tastes best immediately out of the food processor.
Note: For the best flavor combo, either use vanilla yoghurt minus the rose syrup, or plain yoghurt with rose syrup.
If you are using a regular blender and not a food processor, put the yoghurt first and then add in (diced) frozen strawberries.
Place the berries with the sugar in a food processor and process until finely chopped. With the processor running, pour in the yoghurt and rose syrup and blend until smooth.
Serve immediately with fresh strawberries, or toppings of your choice.
Tastes best immediately out of the food processor.
Note: For the best flavor combo, either use vanilla yoghurt minus the rose syrup, or plain yoghurt with rose syrup.
If you are using a regular blender and not a food processor, put the yoghurt first and then add in (diced) frozen strawberries.
Ingredients:
1 cup plain flour
1/2 cup chopped cashewnuts
1/4 cup black raisins
1/2 cup mixed dry fruits (dates, cherries, orange peels)
1 + .5 cups white sugar
2/3 cup butter, at room temperature
3 eggs
1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (pound together to powder)
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt
How It's Made:
1. Christmas fruit cake requires you to caramelize sugar. Don't be like me and worry about it, it's really not that hard, you just need to be careful while doing it. In a pan on medium heat, melt 1/2 cup sugar slowly. It will first melt and then turn into a dark brown goop. Keep stirring and let it turn a deep dark caramel colour. Don't let it burn. Turn off heat and add about 1/4 cup water. The sugar will harden. Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve. This will take around 10 mins. Let this cool and set aside.
Pre-heat oven to 350F / 180C.
2. Add 3 tbsp flour to the dry fruits and nuts and dredge completely to coat it. This is so that they don't sink to the bottom of the batter while baking. Set aside.
3. Mix the remaining flour and baking powder, spices, and salt until well combined.
4. Beat the butter and 1 cup sugar until fluffy - about 10 mins by hand, 3-4 mins with an electric beater. Add vanilla and mix until combined. Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are used up.
5. Add the cooled caramel and dredged fruits and gently fold in. Pour batter into a greased cake pan and smooth the top.
6. Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs. You can start checking from 45 mins but usually in our oven, it takes up to 55 mins. The top will look like it's overdone but don't worry, make sure the inside is also completely cooked.
7. Dust with icing sugar when the cake is completely. cooled (you can also hide any cracks on top with this ;)
Notes:
1. The amount of fruits and types of it is entirely up to you.
Ingredients:
1 cup plain flour
1/2 cup chopped cashewnuts
1/4 cup black raisins
1/2 cup mixed dry fruits (dates, cherries, orange peels)
1 + .5 cups white sugar
2/3 cup butter, at room temperature
3 eggs
1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (pound together to powder)
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt
How It's Made:
1. Christmas fruit cake requires you to caramelize sugar. Don't be like me and worry about it, it's really not that hard, you just need to be careful while doing it. In a pan on medium heat, melt 1/2 cup sugar slowly. It will first melt and then turn into a dark brown goop. Keep stirring and let it turn a deep dark caramel colour. Don't let it burn. Turn off heat and add about 1/4 cup water. The sugar will harden. Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve. This will take around 10 mins. Let this cool and set aside.
Pre-heat oven to 350F / 180C.
2. Add 3 tbsp flour to the dry fruits and nuts and dredge completely to coat it. This is so that they don't sink to the bottom of the batter while baking. Set aside.
3. Mix the remaining flour and baking powder, spices, and salt until well combined.
4. Beat the butter and 1 cup sugar until fluffy - about 10 mins by hand, 3-4 mins with an electric beater. Add vanilla and mix until combined. Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are used up.
5. Add the cooled caramel and dredged fruits and gently fold in. Pour batter into a greased cake pan and smooth the top.
6. Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs. You can start checking from 45 mins but usually in our oven, it takes up to 55 mins. The top will look like it's overdone but don't worry, make sure the inside is also completely cooked.
7. Dust with icing sugar when the cake is completely. cooled (you can also hide any cracks on top with this ;)
Notes:
1. The amount of fruits and types of it is entirely up to you.
NEYPAYASAM WITH VANILLA ICE CREAM
.jpg)
Ingredients
- Parboiled broken rice - 1 cup
- Cardamom powder - 1/4 tbsp
- Water - 5 cup
- Ghee - 4 tbsp
- Jaggery - 100 grams (Dissolved in 1 cup water)
- Vanilla Ice cream - 2 scoop
Method
Step 1
Wash and soak broken rice for 3 hours.
Step 2
Cook rice in 5 glass water, until the water evaporates.
Step 3
Add ghee and dissolved Jaggery in water and stir until excess water evaporates & Payasam thickens.
Step 4
Add cardamom powder and mix well.
Step 5
Serve hot Payasam to a serving plate with 2 scoop of vanilla ice cream on top.
Step 6
Decorate with fried frayams and enjoy.
No comments:
Post a Comment