Rava and Coconut Burfi

Ive tried similar kind of burfi only with coconut.It will be slightly soft and chewy.

This recipe is my chithi's recipe handed over to her by her MIL.It uses a combination of sooji/rava and coconut.The sooji gives a little hard texture  to the burfi.

Ingredients:

Sooji / Rava - 1 cup

Grated coconut - 1 cup

Sugar - 1 3/4 cup or 2 cups if you want it to be sweeter

Ghee - 2 tablespoon

Powdered Cardamom - 2tsp

Method :

Grease a plate.

Slightly roast grated coconut and rava separately till i tbecomes slightly golden

In a thick bottomed vessel add the sugar and  just enough water to cover the sugar.

Heat the mixture on high until it starts boiling.Reduce the heat and allow it to cook till you get one string consistency.

Now add the coconut and rava and keep on stirring for every 2 minutes on medium heat.

Once when the mixture starts leaving the pan,add the cardamom powder  and 2 tablespoon of ghee.

Transfer the contents into the greased plate,level it with a flat bottomed cup and allow it to cool for 5 minutes.

Cut into desired shapes

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Hershey's best brownies

Ive tried 3 or 4 brownie recipes so far and this one will surely be in my recipe binder.It uses simple and very few ingredients and so easy to make.

Recipe courtesy : Hershey's

I didn't make the frosting.

Ingredients:

All purpose flour - 1/2 cup

Cocoa Powder -  1/3 cup

Unsalted Butter melted - 1/2 cup

Sugar -  1 cup can be reduced to 3/4 cup

Vanilla essence -2tsp

Baking Powder - 1/4 tsp

Salt - 1/4 tsp

Eggs -2

Chopped Walnuts - 1/2 cup


Method:

Preheat oven to 350degF. Grease a 9 inch square pan.

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour,  
cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Cut into squares.

Yield - 16 brownies

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Homemade Paneer

Ive never made paneer before at home fearing how it will turn out.But when I made my paneer at home I realised how easy it was and Iam never gonna go back to store bought paneer.These paneer cubes were made from low fat milk.

Ingredients:

Low fat/2 % milk - 6 cups

Lemon juice - 4 tablespoon

Utensils needed:

Colander lined with cheese cloth

Pan filled with water used as weight.


Method:

Heat milk in a thick bottomed vessel on a medium-high flame.Keep stirring intermittently to keep it burning in the bottom.

When milk starts to boil,add 2 tablespoon of lemon juice to the milk and switch of the flame.Stir it.Then add another 2 tablespoon of lemon juice and stir.By this time the milk will start to curdle.If it hasn't,you can add 1 or more tablespoon of lemon juice.

The milk solids will start to separate and you will get a clear yellowish/greenish liquid which is called the whey.

Milk solids separated from the whey

Pour the contents into the cheesecloth lined colander.Rinse it with cold water to get rid of lemon smell.

Gather the ends of the cheese cloth and make it as a bundle and squeeze to remove extra water.


Tie it and hang it for about 30 minutes and allow it to drain.

Bundle tied for the water to drain

Now wrap the paneer and fold the cheesecloth on all the four ends like a square making sure the ends does not crumble.Place weight over for about 1 hour.I used a pan filled with water.

Then refrigerate the block for about 2 hours.It will become firm.Cut into cubes .Use immediately or store the cubes and use the next day.

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Banana Bundt Cake

 

It feels good to be back in blogosphere.Ive been down with flu and cough and literally there was no trying-out new recipes..Just we had the usual food.I missed blogging and baking.This cake was baked more than 2 months before.I like to bake bundts because it is so easy,simple and don't need frosting at all.

I took this recipe from dulcedough website and made some changes.It had a rum glaze but i skipped that.

 
Ingredients:

All purpose flour - 2 1/4 cup

Baking powder - 1 tsp

Baking Soda- 1/2 tsp

Salt - 1/4 tsp

Unsalted butter - 1/2 cup softened at room temperature

Sugar - 1 cup

Eggs - 2

Ripe bananas mashed - 3

Sour cream - 2/3 cup I used homemade yogurt

Vanilla extract - 1 tsp

Walnuts - chopped1 cup

Semisweet chocolate chips - 1 cup I didn't add 

Method:

Preheat the oven to 350deg F.

Combine flour,baking powder,baking soda and salt.

Add the mashed bananas, sour cream, and vanilla and mix until combined.Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Gently fold in the walnuts.Pour batter into prepared bundt pan and bake for 40 - 50 minutes or until a toothpick inserted into the cake comes out clean. 

Cool cake in the pan for 5 minutes, then invert onto a cooling rack and cool completely.

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ChickPeas/Garbanzo Beans Kaara Kuzhambu

This is yet another recipe of Menu Rani Chellam(from Jaya TVs Arusuvai Neram show)

When you run out of veggies this is the best bet.This is an authentic recipe of Tamilnadu's kaara kuzhambu.

Ingredients:

Chick peas - 1/2 cup soaked for 8 hrs and cooked for 2 whistles in pressure cooker

Onion - 1 medium sliced

Tomato - 1 chopped

Dry red chillies - 2

Mustard seeds - 1 tsp

Methi/Fenugreek seeds - 1/4 tsp

Coriander powder r- 2 tsp

Chili powder - 1tsp

Turmeric powder - 1/2 tsp

Tamarind - size of a lemon soak din water

Extract about 2 cups of juice

Salt to taste

Oil preferably gingelly oil - 1/4 cup

Curry leaves - a sprig

Grind the following into  a paste :

Grated coconut - 2 tsp

Poppy seeds - 1 tsp

Cashew nuts - 5 or 6

Method:

Heat oil in a kadai.When hot add the mustard seeds.When they splutter add the methi seeds and chillies till slightly brown.

Add the curry leaves and then the onions.

Saute till onions turn translucent.

Now add the tomato,turmeric powder and saute till mushy.Then add coriander powder and chili powder and saute for 2 minutes.

Now add the paste and saute till raw smell goes off.

Finally add the tamarind juice,required amount of salt and boil for about 8 to 10 minutes on medium heat.

Serve with plain rice.

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