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Posted on October 22, 2009. Filed under: Uncategorized | Tags: badam barfi, cashew barfi, kaju badam tacos, Sweets |
Almond taco shells stuffed with a cashew filling. A sweet version of the famed Mexican tacos.
Preparation Time : 15 mins.
Cooking Time : Nil.
Makes 8 tacos.
| Ingredients
1 recipe badam barfi
1 recipe cashew barfi
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2 tablespoons broken cashewnuts |
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a few drops yellow food colouring |
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a few saffron strands |
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2 to 3 slivered pistachios |
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Method
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| 1. |
Make the badam barfi and cahew barfi as mentioned in the respective recipes. |
| 2. |
Divide the badam barfi into 8 equal portions and roll out each portion between 2 sheets of plastic into circles of 100 mm. (4″) diameter. Keep aside. |
| 3. |
Add the broken cashewnuts and yellow food colouring to the cahshew barfi and mix well. Divide into 8 equal portions and shape each portion into a cylinder 100 mm. (4″) long and 25 mm. (1″) thickness. |
| 4. |
Place one cashew barfi cylinder in the centre of the badam barfi circle and fold over to form a semi circle like a taco. |
| 5. |
Repeat for the remaining ingredients to make 7 more tacos. |
| 6. |
Garnish with slivered pistachios and saffron and serve.
BADAM BARFI
Cooking Time : 20 mins.
Preparation Time : 10 mins.
Makes approx. 1 1/4 cups.
Method
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| 1. |
Soak the almonds in warm water for about 30 minutes. |
| 2. |
Drain all the water, peel the almonds and blend them to a fine paste in food processor. Keep aside. |
| 3. |
Dissolve the sugar in 1/2 cup of water and prepare a syrup of 1 string consistency. |
| 4. |
Add the almond paste and cardamom powder and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes). |
| 5. |
Transfer to a plate and cool slightly. Keep aside. |
| 6. |
Use are required.
CASHEW BARFI
Cooking Time : 20 mins.
Preparation Time : 10 mins.
Makes 1 1/4 cups.
Ingredients
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1 cup (100 grams) cashewnuts, broken |
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1/2 cup (50 grams) sugar |
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1/4 teaspoon canned powder |
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Method
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| 1. |
Soak the cashewnuts in warm water for about 30 minutes and wash them 2 to 3 times. |
| 2. |
Drain all the water out and blend the cashewnuts to a fine paste. Keep aside. |
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Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency. |
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Add the cashew paste and cook over a medium flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes). |
| 5. |
Transfer to a plate and cool slightly. Keep aside. |
| 6. |
Use as required. |
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Posted on July 22, 2009. Filed under: Uncategorized | Tags: brown bread |
Cooking Time : 25 min.
Preparation Time : 60 min.
Makes 13 slices or 6 buns.
Method
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| 1. |
Sieve the flour. Make a well in the centre. |
| 2. |
Add the yeast, sugar and a little warm water. |
| 3. |
Wait for at least 4 to 5 minutes or until bubbles come on top. |
| 4. |
Add the butter and salt. |
| 5. |
Make a soft dough by adding some more warm water. |
| 6. |
Knead for 2 minutes. Leave for 20 minutes and knead again for a while. |
| 7. |
Shape into a loaf and press into greased loaf tin with your fingers. If you wish to make buns or small loaves, shape accordingly and arrange on a greased baking tin. |
| 8. |
Wait for at least 25 minutes or until double in size. |
| 9. |
Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. |
| 10. |
Then reduce the temperature to 150 degree C ( 300 degree F) and bake further for 15 minutes. |
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Posted on June 19, 2009. Filed under: Uncategorized | Tags: dosa, rice dosa |
A dosa which you can rustle up whenever your guests drop in. A quicker version of the traditional Neer Dosa.
Cooking Time : 20 min.
Preparation Time : 5 min.
Makes 15 dosas.
Method
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| 1. |
Grind the raw rice, coconut and cooked rice into a smooth batter along with 1/2 cup of water. |
| 2. |
Add salt and adjust the consistency by adding water to make a thin watery batter. |
| 3. |
Heat a small non-stick pan and sprinkle some water on it. It should be steaming immediately. Wipe hard with a slice of onion or potato. |
| 4. |
Grease the pan lightly with oil. |
| 5. |
Pour a ladleful of batter from a little height so that you get plenty of holes. Do not try to spread the batter with a spoon. Cook for 2 to 3 minutes using a little oil . |
| 6. |
Fold it into half and then into a quarter to form a triangular shape. |
| 7. |
Take care to see that the dosa does not become crisp as this is a soft dosa. |
| 8. |
Repeat with the remaining batter. |
| 9. |
Serve hot with a chutney of your choice. |
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Posted on May 28, 2009. Filed under: Uncategorized | Tags: Chutney, Turai chutney |
This chutney is absolutely delicious. Though classified under chutneys, this vegetable chutney is eaten with plain hot rice drizzled with a few drops of melted ghee and makes a meal by itself.
Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty chutney.
The South Indians use the peel of ridge gourd to make a chutney too!
You can use gingelly or sesame oil in this recipe to enhance its South Indian flavours.
Cooking Time : 15 mins.
Preparation Time : 10 mins.
Storage upto 2 days : Refrigerated.
Makes 1 cup.
Method
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| 1. |
Heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds. |
| 2. |
Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft. |
| 3. |
Allow to cool completely and purée to a fine paste in a blender. |
| 4. |
Serve immediately or store refrigerated for upto 2 days. |
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