March 28, 2013

Urad ladoo



Ingredients :

  1. Roasted urad flour - 1 cup
  2. Sugar - 1/2 to 3/4 cup
  3. Desiccated coconut - 1 tbsp
  4. Nuts (cashewnuts, almonds, raisins ) - 1/2 cup
  5. Cardamom powder - 1/2 tsp
  6. Ghee for kneading

Method :

1.   Grind the sugar & mix it with the roasted urad flour.

2.   Heat ghee in the pan, roast the nuts.

3.   Now mix everything & make ladoos using the ghee.



Store it in the air tight container.

March 24, 2013

Prawn chettinad masala



I always love to cook chettinad dishes & this is one of my favourite preparation which taste great with rice & rotis too.

Ingredients :
  1. Prawns - 500 gms
  2. Onion - 3 medium sized no
  3. Oil - 1 tbsp
  4. Ginger garlic paste - 1 tsp
  5. Turmeric powder - 1/4 tsp
  6. Chilly powder - 1 tsp
  7. Corriander powder - 1 tsp
  8. Cumin powder - 1/4 tsp
  9. Garam masala - 1 tsp
  10. Salt to taste
  11. Lemon juice - 1 tsp
  12. Corriander leaves for garnishing


Method :

1.  Heat oil in the frying pan, add finely chopped onions.  Saute till tender. 

2.   Add ginger garlic paste, turmeric powder & salt to taste.

3.   Add chilly powder, corriander powder & cumin powder.  

4.   Once cooked, add the prawns & garam masala.  Cook till done.

5.   Finally, add the lemon juice, coriander leaves & adjust the salt too.



Serve with hot rice.

March 21, 2013

Swimming Pool cake












HAPPY BIRTHDAY  VISISHT 

I made this swimming pool themed cake for my son's 6th birthday this year.  I used the blue coloured jelly for the water effect.  Soft & spongy texture filled with rich custard cream & covered with marzipan.  Perfect celebration cake & my son loved it :)


Ingredients :

  1. Unsalted butter - 200 gms, plus extra for garnishing
  2. Caster sugar - 400 gms 
  3. Eggs - 3 nos
  4. All purpose flour - 3 cups
  5. Baking powder - 1 tsp
  6. Vanilla sugar - 2 tsp (or vanilla extract)
For the filling & topping :
  1. Gelatine leaves - 3 nos
  2. Double cream - 4 cups
  3. Sugar - 2 tsp
  4. Cornflour - 2 tsp
  5. Egg yolks - 2 nos
  6. Vanilla sugar - 2 tsp
For the Marzipan :
  1. Ground almonds - 13/4 cups
  2. Icing sugar - 13/4 cups
  3. Egg white - 1 no
  4. Food colouring

Method :

1.   To make the marzipan, put the ground almonds in a bowl and add the icing sugar and egg white.  Mix to form a paste.  Add the food colouring & knead.  Refrigerate it.

2.   Preheat the oven to 180 C.  Grease & line the baking pan with the parchment paper.  

3.   Put the butter and sugar in a large bowl and beat until fluffy.  Add the eggs and whisk together.  Sift in the flour, baking powder and vanilla sugar and stir together.

4.   Spoon the batter in the cake tin and bake for 1 hour or until firm to the touch.  Leave to cool in the tin.

5.   To make the filling, soak the gelatine in cold water according to the directions on the packet.  Put half of the cream, the sugar, cornflour and egg yolks in a pan and heat gently, stirring constantly, until the mixture thickens.  Do not allow it to boil or the eggs will curdle.

6.   Pour into a bowl, and stir in the soaked gelatine leaves.  Leave to cool.

8.   Put the remaining cream with the vanilla sugar in a bowl and whisk until stiff.  Fold into the cooled custard and quickly spread half the mixture over the bottom layer of cake.  Put the other cake layer on top and spread the remaining custard over the top and sides.

9.  Decorate the cake using the marzipan & refrigerate it. 



Just few mins before cake cutting !!!!

Happy birthday to my prince :)

March 17, 2013

Shahi Tukda





Most popular Hyderabad sweet , served for all special occasions.   Very rich dessert & bit a time consuming process yet taste absolutely delicious.  


Ingredients :

  1. Milk - 1 litre
  2. Sugar  - 1/3 cup
  3. 6 Saffron strands 
  4. Cardamom powder - 1/4 tsp
  5. Bread slices - 7 slices ( a day old)
  6. Ghee /  oil  for frying
To garnish :
  1. Sliced almonds
  2. Sliced pistachios
  3. Chopped dates
  4. Saffron strands
  5. Cashew nuts 
  6. Ghee - 1 tbsp

Method :

1.   Boil the milk over the low flame in a non-stick pan until it reaches 1/3rd of its consistency.  This will be thick like rabdi.  Add sugar, saffron strands & cardamom powder.  Refrigerate it.

2.   Now heat the oil / ghee in the pan and deep fry the bread slices.  (We can also shallow fry the bread slices using the ghee)

3.   Heat ghee in the pan, fry the nuts & keep aside.

To serve :

Arrange the toasted bread slices in the serving plate.  Pour some rabdi over the bread slices.  Garnish it with the roasted nuts & saffron.  



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