Crunchy-Topped cocoa Cake

Ingredients :

All-Purpose flour - 1 1/2 Cups

Sugar - 1 Cup

HERSHEY'S Cocoa - 1 Cup

Baking Soda - 1 Tsp

Salt - 1/2 Tsp

Water - 1 Cup

Vegetable Oil - 1/4 Cup + 2Tsp

White Vinegar - 1 Tsp

Vanilla Extract - 1 Tsp

Broiled Topping(Recipe Follows)

Method :

1) Heat oven to 350 degree F.Grease and flour the pan and keep aside.

2) Stir together flour,sugar,cocoa,baking soda and salt.Add water,oil,vinegar and vanilla;beat with a spoon or whisk just until batter is smooth and well blended.Pour batter into prepared pan.

3) Bake 35-45 minutes or until wooden pick inserted in center comes out clean.Meanwhile ,prepare the Broiled Topping; spread on warm cake.Set oven to broil; place pan about 4 inches from the heat.Broil 3 minutes or until top is bubbly and golden brown.Remove from oven.Cool completely in pan on wire rack.

Broiled Topping :

Softened butter or margarine - 1/4 Cup[1/2 stick]

Packed Light Brown Sugar - 1/2 Cup

Chopped Nuts - 1/2 Cup

MOUNDS Sweetened Coconut Flakes - 1/2 Cup

Light Cream or Evaporated milk - 3 Tbsp

Combine everything in a bowl until well blended.

Recipe Source :Easy Baking HERSHEY'S COCOA by Publications International Limited.

RASAGULLA / CREAM CHEESE BALLS IN SYRUP

Ingredients :

Syrup :

Sugar - 4 cups

Water - 3 cups

Flour - 1 Tsp

Chenna(Chenna is a crumbly, moist form of Paneer) - 8 Ounce

Method :

1) Make the syrup by bringing the sugar and water to a boil. Turn off the heat and set aside.

2) Combine the chenna and flour and shape into balls. Reheat the syrup and when it is boiling, add the balls and simmer for about 20 minutes. Add another 2 table spoons of water to the syrup every 5 minutes to replace water evaporation: this is essential to avoid having the syrup become too thick.

3) When the cream cheese balls are cooked, remove from the syrup. drain and keep covered in water until required. Serve with one or two spoons of the syrup poured over the top.

Recipe Source :"The food Of Asia" by Kong Foong Ling.

CHOCOLATE PISTACHIO FINGERS

Ingredients :

Butter/Margarine - 3/4 Cup

Sugar - 1/3 Cup + 2 Tbsp

Almond Paste - 1/3 Cup

All Purpose Flour - 1 2/3 Cup

Semisweet Chocolate Chips - 1 Cup

Finely Chopped Pistachios - 1/2 Cup

Method :

1) Preheat the oven to 350 Degree F.Line cookie sheets with parchment paper or lightly grease and dust with flour.

2) Cream butter and sugar in a large bowl until blended.I have added 2 extra Tbsp of sugar since I found it not sufficient.Add almond paste and egg yolk;beat until light.

3) Blend in flour to make a smooth dough.(If dough too soft to handle, cover and refrigerate until firm)

4) Turn out into lightly floured board.Divide in to 8 equal pieces;divide each piece in half.Roll each half into a 12 inch rope;cut each rope in to 2 inch lengths.

5) Place 2 inches apart on prepared cookie sheets.Bake 10-12 minutes or until edges just begin to brown.Remove to wire racks to cool.

6) To give the elegant finish,melt chocolate chips in small bowl over hot water.Stir until smooth.Dip both ends of cookies about 1/2 inch into melted chocolate,then dip the chocolate ends into pistachios.Place on waxed paper;let stand until chocolate is set.

Yummy,chocolate pistachio fingers are ready to be munched any time.

Recipe Source : Choclate Lover's cookies & Brownies by Beekman House

GULAB JAMUN 'N' PISTACHIO MOUSSE CAKE

Ingredients :

Vanilla Sponge Cake - 1

Pistachio mousse - 750 grams

Gulab Jamuns - 20

Pistachios(Thinly sliced) for garnish - 60 grams

Sugar Syrup - 1- 1/2 cups

For The Mousse :

Pistachios(blanched and pureed) - 200 grams

Sugar - 200 grams

Unflavoured Gelatin - 15 grams

Lemon Juice - 15 ml Egg Whites - 2

Whipping Cream - 400 grams
Pistachio Nuts(Chopped) - 30 grams

Method :

For Mousse :
1) Blanch pistachio in boiling hot water.Grind with little water to make puree.combine pistachio puree with sugar in a medium bowl.
2) Soften gelatin in lemon juice,stir into dissolve over hot water.Stir into puree.
3) Beat egg whites until foamy and add to puree.Place mixture in freezer.When partially frozen,for about 45-60 minutes,beat in a food processor or blender until pale in colour.
4) Transfer to bowl.Whip one cup of cream and fold into mixture.Add the chopped pistachios.

For Assembly :
1) Slice the vanilla sponge cake in to two layers.I prepared the cake from scratch,you may prepare at home or buy from shop.
2) Soak the lower layer with sugar syrup.Place gulab jamun cut into half to cover the whole layer as shown in the picture.

3) Cover with pistachio mousse and level,before placing the second layer repeat the process and finish off with a sprinkle of chopped pistachios and decorate however you wish.The yummy Gulab Jamun 'n' Pistachio mousse cake is ready.

This is a perfect treat for those who have a sweet tooth.This Indo-Western combinations are sure to be a hit at all social soirees.

This is my entry for SHF #34 for the theme "Going Local" hosted by the "The Passionate Cook".I prepared this lovely cake for my son's birthday and for the SHF.

BANANA NUT CAKE

Ingredients :

Unsalted butter, softened - 2/3 cup

Brown sugar - 1 1/2 cups

Eggs, separated - 2 large

Mashed banana (about 2 large) - 3/4 cup

Pure vanilla extract - 1 Tsp
Yogurt- 1/4 cup

All-purpose flour - 1 1/2 cups

Salt - A Pinch

Baking soda - 1 Tsp
Toasted chopped pecans or walnuts - 1 cup

Method :
1) Preheat the oven to 325 F. Heavily butter a 9 x 13-inch baking pan and set aside.

2) In the bowl of a mixer, beat the butter with the brown sugar until it is smooth. Beat in two egg yolks (reserve the whites). On slow speed, add the mashed banana, vanilla, and Yogurt.

3) In a separate bowl, whisk the flour, salt, and baking soda to combine. Add to the batter, mixing slowly to just combine; do not over-mix. Stir in the nuts.

4) In a clean bowl, beat the egg whites until they form stiff, but not dry, peaks. Add the beaten whites to the cake batter and stir to lighten.

5)Transfer the cake batter to the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean and the edges of the cake have pulled away from the pan, 40 to 50 minutes. Let cool for 10 minutes before cutting into squares.

TRI FLAVOURED - TRI COLOURED PUDDING

Ingredients :

3 Custard Powders(Vanilla,Strawberry and Banana) - 2-3 Tbsp Each

Milk - 3/4 Gallon

Sugar - 1/2 Cup

Chocolates - To shred on the Pudding.

Method :

1) dissolve the 3 custard powders in 3 different glasses with little milk and keep aside.

2) Boil the rest of the milk in a vessel.When boiling,divide the milk in to 3 vessels and keep on stove.(To save time,first you may boil the milk in microwave for 15 mins or so and then transfer it on stove top.)

3) Add the 3 dissolved custard mixtures in 3 different boiling milk.Stir in continuously.When almost thick,remove from gas.

4) In a clean bowl,Pour the first milk,scrape the chocolate on top and keep in freezer for 10 minutes.

5) When it is set,remove and pour the next milk,scrape the chocolate and keep in freezer to set for another 10 minutes.

6) Repeat the same procedure for the last milk.Keep in the fridge to set completely(not in the freezer).When completely set,serve chill.

Variation :You can keep a layer of sliced fruits in between the 2 layers.Or you can serve this pudding with a mixture of 2-3 different kinds of fruits of your choice cut in to small cubes.Or the pudding as is :-) .

This is my entry for the Monthly mingle Theme,"Scream For Ice cream" hosted by What's For Lunch Honey? .

WHEAT HALWA / GODHI HALWA / GODAMBAM HALWA

Ingredients :

Wheat Flour - 1 Cup

Sugar - 1 Cup

Ghee - 1 Cup

Water - 3 Cups

Milk - 1 Cup

Fruits - Of Your Choice(I added Pineapple,Apple and Banana)

Dry Fruits - Of Your Choice

Method :

1) Fry the wheat flour with little ghee,till the raw smell goes off and you get a nice aroma.

2) Chop all fresh fruits/canned in to small pieces,fry in 1 Tsp of ghee(Optional) and keep aside.

3) Boil milk and water,When boiling,simmer the stove and add the wheat flour and stir continuously to avoid knots.Add ghee to it and stir well.You can first add little ghee and then keep adding little by little as you require.Don't add all at once.

4) Once the mixture is knot free add the sugar and stir well.Let it cook well,keep stirring every 3-4 minutes.When the mixture is getting stiff add the fresh cut fruits and dry fruits and cook for another 5 minutes.

5) You can stop the preparation however you wish.If you want it bit loose,stop in step 4.If you want it in pieces cook for some more time when its very stiff and transfer it to a buttered plate,spread and let cool,Cut as you wish,use it as it is or chilled.That's it,Wheat Halwa is ready.Very good for growing children and nursing mothers.

This is my entry for A to Z of Indian Vegetables: An Invitation for the letter "W" .

DOUBLE KA MEETA

This Entry is for MasalaMagic's - Andhra Cuisine – Regional Cuisines of India May 2007.

Ingredients :

Bread - 200 gms

Ghee - 2 Tblsp

Milk - 1 ltr

Sugar - 2 Cups granulated (If powdered,reduce by 1 or 1 1/2 cups)

Cardamom - 6

Cashews - 1/2 Cup

Method :

1) Cut the edges of the bread,apply ghee on each slice and toast it(I prefer toasting instead of frying in a pan.Toasting requires minimal usage of ghee - for health reasons).Make 2-4 pieces of each slice.

2) Boil milk in medium low flame,keep stirring until the quantity becomes half.

3) Mean while make sugar syrup by adding little water to the sugar.The sugar syrup should be thick and sticky when taken in between two fingers.

4) Add the milk to the sugar syrup and boil for some time.Now this mixture should be little thick.

5)Powder the cashews,add it to the above mixture and let it boil for another 2-3 minutes.

6) Butter a plate or a vessel,place the bread pieces.Pour the above prepared mixture on to the bread.Let all the syrup be absorbed by the bread.Serve hot or cold as you prefer.Double ka meeta is ready!!

PEACH PUDDING

This Entry is for WFLH's Monthly Mingle - Spring is in the Air.


Ingredients :

1 Large tin peaches or 10 fresh peaches
Sugar - 1/2 Cup
Milk - 1 Cup
Cream - 3/4 Cup
Gelatin 2 tblsp
Water - 6 tblsp
Food Colours (of your choice) - 2 (I chose red and Orange)
Butter - For greasing(Melted)

Method :

1) If you are using fresh peaches,boil in 1 1/2 cups of water and 1/2 cup sugar.Then separate the juice and the peaches.Make peaches into puree.
2) Dissolve 1 tblsp gelatin in 3 tblsps water and then melt over hot water.Add 1 1/2 cups of peach syrup,2 tblsps sugar and any one food colour.Wet and grease a 4 cup capacity mould,put a glass in the center and pour the jelly in to the mould.Keep in the fridge to set.
3) Mean while, heat the milk and add the remaining 6 tblsp sugar.When the sugar melts remove from fire and cool.Then add the peach puree.Dissolve the remaining 1 tblsp gelatin in 3 tblsps water and melt over hot water.Beat the cream till light and fluffy.Pour the warm gelatin mixture in a thin stream in to the peach puree.Add the second colour.Lastly add the beaten cream.
4)Remove the glass from the set jelly mould by pouring warm water in the glass.Pour peach mixture in place of the glass and allow to set.
5) Unmould the pudding and decorate the way u like.

ADA PAYASAM / RICE CHIPS KHEER

Ingredients :

Ada(Rice chips) - 100 gms

Milk - 1/2 Litre

Condensed Milk - 1/2 tin

Cardamom - 2

Sugar - 2-4 Tsp

Cashew nuts - A few

Dry Grapes - A few

Ghee - For frying

Method :

1) Fry the Ada with 1 spoon of ghee till it gets light golden colour.Remove and keep aside.

2) Mix the milk and 1 glass of water and bring it to boil.When the milk is bubbling,add the Ada to it and cook well in low heat,till the Ada gets cooked well.

3) Add the condensed milk and powdered cardamom and cook for some more time.
4) When the payasam becomes little thick add the sugar and switch off the gas.

5) In a pan add 2 Tsp of ghee and fry the cashew nuts and dry grapes till golden colour and transfer it to the payasam.Ada payasam is ready to be served.

TENDER COCONUT PUDDING

My Contribution for JFI-Jihva for Coconut
-----------------------------------------------------------------
When Ashwini announced about this month's pick, I was very excited to contribute my recipe. Because coconut pudding, which I have posted is one of my favourite puddings.This is my first contribution and I will be actively participating in this in future.



Ingredients :
Tender Coconut with pulp - 2
Condensed Milk - 1 tin
Milk - 1 1/2 Litre
China Grass / Agar Agar - 15 grams
Baking Powder - 1 tsp
Cardamom - 2
Granulated Sugar - 1 Tea Cup

Method :
1) Soak the China Grass in the tender coconut water for some time.If the tender coconut's pulp is creamy beat well or if its bit hard crush it in the mixer and keep aside.
2) In a vessel add the milk,condensed milk,sugar,cardamom powder and baking powder and bring it to boil.At the same time in another stove,boil the soaked China Grass in tender coconut water.Keep stirring both simultaneously.
3)Keep the flame to medium.When the China grass gets dissolved completely and is boiling switch off the gas.Mean while when the milk mixture boils ,take it off from the stove.
4) Pour the china grass mixture and the milk mixture to a vessel.Add the tender coconut pulp to it and keep the vessel in the fridge to set for 2-3 hours.The Tender Coconut Pudding will be ready to serve.

PLUM CAKE

Ingredients :

Maida - 1 cup

Baking powder - 1 tsp

Cinnamon Powder - 1/4 tsp

Clove Powder - 1/4 tsp

Dry Ginger - 1/4 tsp

Raisins - 1/4 pound

Dates - 1/4 Pound

Candied fruits,orange and lemon peel - 1/4 cup

Plum,cherry,cranberry,dried fruits - 1/4 cup

Cashew nuts - 1/2 cup

Butter - 1/4 pound

Sugar - 1 cup

Sugar - 1/4 cup(For caramelize)

Eggs - 3

Salt - A pinch

Vanilla Essence - 1 tsp

Method :

1) First caramelize the sugar,heat the sugar is a thick bottom pan with 2 tsp of water till it turns cherry wood colour.When its done,transfer the pan to the sink and pour 1 glass of hot water to it immediately and stirr well.Just stay away while pouring water,b'coz it may splash.allow it cool well.

2) Add rum or brandy(optional) to the dried fruits,whisk with flour and mix well and keep aside.Sieve flour,baking powder,cinnamon ,clove powder and dry ginger together for 2-3 times.

3) Add the dry fruits whisked in flour to this flour mixture and mix well.In a bowl whisk butter well and add the rest of the sugar to this and beat well till creamy.Separate eggs to white and yolk.

4)Add the separated yolk to the above sugar and butter mixture and beat well.When its creamy add flour mixture to it mix well.Add the caramelized sugar to it and beat well.Beat egg white with a pinch a salt and vanilla essence and pour to the above mixture and beat well.

5) Grease the pan with butter and flour and pour the mixture and bake at 350 degree till done.Insert a knife or tooth pick at the center,if it comes off without sticking,then its done.I will not say the time,as it depends up the pan size and oven.So its better to follow the above method.

7 CUP / Coconut MysorePak

Ingredients :
Besan - 1 cup

Ghee - 1 cup

Shredded Coconut - 2 cup

Milk - 1 cup

Granulated Sugar - 2 cups

Method :

1) Mix all 7 cups of ingredients in a pan and cook well in low flame.Stir well so that the besan wont form lumps.keep stirring until the ingredients comes out from the sides of the pan.Keep stirring well until it comes out like a ball,leaving the edges and bottom of the pan.

2) Grease a tray or a plate with ghee and shift it in to the tray from the pan.Flatten it and cut it in to diamond shapes and let it cool.

3) After cooling it completely cut it properly and store it in a air tight container.The name itself says the amount of ingredients required.I used powdered sugar,so i reduced the quantity to 1 glass.Its a very easy to make sweet for urgency.

BADUSHA

INGREDIENTS :

Maida - 1 cup

Salt - 1 pinch

Baking Soda - 1 Pinch

Ghee - 3 tbsp

Curd - 2 Tsp

Cardamom - 2

Oil - for Frying

Crushed nuts - any variety of your choice.

METHOD :

1) Mix Maida and baking soda well.Add ghee and curds to the mix and kneed well with hands or put everything together in blender and blend well.Take it out from the blender and kneed with hands for few mins.make it the dough in to 2-3 balls.

2) Make a very thin chapathi from the balls.Now you should roll it like a mat with ghee and maida spread on it.Apply ghee on top most area from where u start to roll.On ghee sprinkle some maida flour.Roll it.Repeat the same till u finish rolling.Pree a bit and cut it in to desired length and start rolling it inside like a spiral roll.Make a Small dip at the center.Repeat it for the rest.Cover the with a wet tissue and keep in fridge for at least 15 mins.

3) prepare sugar syrup with water just to the level of sugar and make a thick syrup.

4) Heat Oil in a kadai,fry the badushas in a very low flame.Fry till golden brown,keep aside and poke it with a fork and put them in to the syrup till the next one is ready to go in to the syrup.let it get a good coating of the syrup and before drying take it out and garnish it with crushed nuts.

BREAD JAMUN

INGREDIENTS :

Bread slices - 3
Sugar - 1/2 cup
cardamom - 2
Ghee - For toasting
Crushed nuts(Any of ur choice)

METHOD :

1) Prepare sugar syrup and add cardamom powder to it.The syrup should not be very thick.Like we do for usual jamun and keep aside.

2) Cut out the edges of the bread slices.Slice each bread slices in to 4-6 pieces.Put some ghee in a pan and toast the bread pieces nicely in ghee till golden colour on both sides.For health reasons,i applied ghee lightly on each side and toasted it.

3) As soon as the bread pieces are done,put directly in sugar syrup.Leave for few mins.Its optional that u keep the syrup while serving or not.I preferred not to use the syrup.I left for few mins to absorb the syrup well and removed from the syrup.U can sprinkle some crushed nuts on it.Thats it,bread jamun is ready.A simple instant sweet dish.