Tuesday, December 21, 2010

Second Anniversary of Priya's Feast-Merry X'mas to all

                                                 Priya's Feast has turned Two years,last friday....Thank you all for being with me and without your support ,i couldnt reached it...To Cherish,last year seemed to be a real battle of life i went throughed.....This year,I joined Daring Bakers and Sweet Punch ,explored to world of (best) baking....And most best part of my blog was,Hansika joined cooking with me...Tiramisu is the first help ,i got from her...Another best part is ,i made Princess cake for her birthday...
                                                      I wish to thank my cousin ramya,who brought me to the world of blogging on cooking......Or,I must have become baby care blogger...Thank you,ramya....
                                                        This year,I met so many accidents in my kitchen that really put me back from cooking and blogging......My hands were full of burns to every inch....The hot water splash really made me to hop,and hide my face....But that doesnt stop me in learning and exploring in my passion of cooking.....Its never always "THE" feast at home,but some bread and dosa made our day.........
                                                      I need to thank my hubby who has been with me and loves this blog more than i do....He has put things to ease,even when he was not around.Today's post is Christmas cake,which i promised to sponsor for christmas ceremony...I was thrilled to bake,while Chef Senthil by Courtyard Marriott gave me a recipe...I tried and thought ,its exactly the plum cake i had at school...But still i want to do the best cake,When Ria posted the recipe....I decided to give a try....I must say, its not just Fruit cake....Must named it Royal Rich Fruit Cake....Look at the ingredients ,she has mentioned...I must say u have to try it ....try it....you will never stop munching it....
                                             The Christmas ceremony went very well and the cake was over in minute...Everyone was surprised to know its a homemade...

The star is glittering in our balcony,while hansika practicing the carol and enjoying to the core....I made this yummiest cake,mixing the fruits with array of ingredients


The Rest follows...

I used yellow and brown raisins and apricots,cherries etc.,

Orange peels and plums

Ginger Candied

Mix all the dry fruits in the large bowl

I made the spice masala -freshy ready

Add ginger candied powder

Orange juice

I used rum and brandy essence along with Vanilla essence

Squeezed some jam

Caramel sauce

and finally the spice powder

Hands played best role in mixing the whole thing...I am sure u cannot mix it with any spatula,the liquid wont blend with dry fruits...

I soaked the mix for overnight...and made 5x of the recipe....Needless to say,y i did so...

Its ready to bake

Half of the soaked dry fruits are over,and i am waiting to make another batch of cake...My hubby is not ready  to leave without the cake...The cake tastes better when the day passes by and it didnt spoil....

Check her recipe here......and dont forget me ,since i recommended this to u....

This rabbit is loved by hansika,she named it chitti

Merry Christmas and Happy holidays!!!!!

Friday, November 26, 2010

Coconut Burfi - Microwave Cooking

I have seen making of coconut burfi many times and even tried on stove-top.....This time ,i tried it in microwave and to my surprise its too easy and turns out the best to have ,during festival season...

Coconut,freshly grated-2 cups
Sugar-1 and half cups
Coconut milk powder-50 gms(optional)
Condensed milk-1/3 cup(optional)
Rava/Semolina-2-3 tbsps
Ghee-2 tbsps
Cashew nuts,chopped-10

Add 2 tbsps of ghee and cashews ,roast them in microwave high for 1 min

Remove the cashews ,add the grated coconut in remaining ghee and roast them for 2 mins in high

Stir in between with a spoon

Roast the rava in same bowl until it turns light brown

Mix Fried Cashews ,Rava,Elaichi Powder and Coconut with a spoon
(if u mix with hands,the rava will come off )

Take sugar and add little water..Less the water,Sooner the syrup

Microwave high for 4-5 minutes ,until it reach string consistency

To test,drop the syrup in water,the syrup should flow as string and takes time to dissolve in water

Once,the syrup is ready,add the condensed milk and coconut milk powder

and the coconut mix,microwave high for 4-5 minutes
If u didnt add condensed milk,nor the CM powder,u can keep only 2 minutes..

Grease the plate.I usually foil the plate as it is easy to remove the burfi without breaking

All the moisture must be absorbed and it leaves some ghee in sides

Check the burfi,if u could roll a soft,dense ball...
If u want harder burfis microwave them for somemore time

 Once ready,Pour the coconut mix soon in the plate
Spread it evenly with greased knife

Let the burfi cools down to half,level the edges too

When times passes by,burfi shrinks and stays in stiff consistency
So,before it turns hard,cut the burfis into desire shapes
(Dont drag the knife,since the coconut chunks will come out)
Onces it dries out,lift the foil to remove each piece...

Yummiest burfi is ready from microwave cooking...My hubby couldnt stop eating it...The outside is crunchy and juicy in , really made my day.....
I will be sharing this burfi for Srivalli's MEC -Sweets-November,hosted by "yours only"
So Please Send in ur entries too ,before this 30th Nov....

Tuesday, November 02, 2010

Homemade Gulab Jamuns

Recipe For Homemade Gulab Jamuns
Unsweetened Khoya-2 cups
Maida-1 cup
Baking Powder- half tsp
Oil to deep fry

For Syrup
Sugar-1 and half cups
Water-half cup
Rose essence-1 tsp or
Cardamom powder-half tsp

Always grate the khoya before using it...So,the moisture could absorb the flour very well.
*Usually,I dont add water or milk,So the jamuns really stays for longer period 

Add  maida,pinch of baking powder to grated khoya and knead them(with ur fingers) to soft dough.
*Dont over pressure the dough,the jamun will break while frying

Roll them into balls or desired sizes

Mix all the ingredients for the sugar syrup.Boil it till sticky consistency

Meanwhile make the balls at similar sizes,so it is fried evenly

In low flame,fry the jamuns till the bubbling of oil stops
*It takes longer time to cook than readymade ones and of course darkens easily,So cook them in low flame

Pour the hot sugar syrup to the jamuns and soak them for 2-3 minutes
*It wont take much time for soaking like readymade mix ,and doesnt turn soggy in syrup

The jamuns are ready to attack.....

The homemade jamuns are light,yummiest ones ,ever to relish.I am sure,you are not going to run after readymade jamun mix,if u try this recipe......Enjoy

Happy Diwali

Thursday, October 14, 2010

Happy Saraswathi Poojai-Sundal

Happy Ayutha Pooja and Sarawasthi Poojai

I am sharing a sundal recipe which is served as neivedyam/prasatham for goddess ,today

Konda kadalai/Unroasted chana dal-200gms
Mustard seeds-2 tsp
Coconut ,grated-1/4 cup
Dry Red chillies-3-4
Curry leaves-a few
Oil-1 tsp
Salt-1 tsp

1.Soak dal for 6-8 hours
2.Pressure cook them with salt for 4-5 whistles
3.Fry the mustard seeds in oil when it cracks, add the red chillies
4.Once the red chillies r fried,add the coconut and
the dal and mix them well

Thursday, October 07, 2010

Eggless Molten Lava Cake

Today,i tried molten lava cake for Sweet punch...Since we turned into vegetarian for a month,i tried eggless one...

I didn't make gooey or melting lava cake,as molten is semi baked cake..which no one is ready have at home..So,I baked them completely...

Here how it goes..

Melt some 113gms of chocolates

Add equal amount of butter, mix them well


Add 1/3 cup of condensed milk
(Since i didnt use eggs,and no sugar too)

Mix them well

Add 4 oz of maida or APL and fold the mix

Ramkins r still in my wanted list,so i baked them in my muffin tray @ 180*C for 15 minutes

Yummy Molten cake is ready to attack...The verdict is same as every sweet punchers says..

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