Sweets and Cakes - No comments - Page 12

KEZHVARAGU KOOZH

Ingredients:

1 ragi kali ball soaked in water overnight
1 cup of yogurt
Salt to taste
Water

Method:
Take the ragi ball in a container.
Add enough yogurt , water and salt.
Using your hands mix the ragi ball to the
Thickness to that of a smoothie.
Chill it or you can drink it as it.
Lemon pickle or fresh small onion will
Add oomph to the koozh.

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A friend of mine gave me some Thai recipes. Here's one simple dessert to share with you guys.

Banana in coconut milk

40 gms sliced banana - cut 1" (subs with pumpkin or sweet potato)
1 cup coconut cream
2 cups coconut milk
3-4 tbs sugar
1 ts salt

Heat coconut milk in medium heat. Add sugar and salt, but do not let is boil over. Add banana until it is cooked then add coconut cream

Serve hot or cold

CRISPY SESAME BALLS

Ingredients
(1) 500gms glutinous rice flour
(2) 3 Tbsp granulated sugar
(3) 250ml coconut cream (from 400gm grated coconut)
(4) 1 egg yolk - lightly beaten
(5) 130gm Sesame seeds
(6) Salt to taste

Method

• Sift glutinous rice flour into a large bowl. Add sugar and salt. Stir well. Slowly pour in coconut cream and mix thoroughly.
• Add egg yolk and knead to form a soft dough.
• Shape dough into 1cm balls. Coat with sesame seeds and roll balls with your hands to ensure seeds stick to the balls.
• Heat cooking oil and deep fry sesame balls into batches until golden brown. Remove and drain into absorbent papers.
• Leave to cool before storing in an airtight container.

ALMOND COOKIES

Ingredients

(a) 210g plain flour
(b) 70g ground almonds
(c) 50g castor sugar
(d) 180g cold butter - cut into small cubes
(e) 2 egg yolks
(f) Icing sugar for dusting

Method

1. Combine flour, almond and sugar. Rub in cold butter to
form a breadcrumb consistency.

2. Mix in the egg yolks and form the dough into a ball.
Wrap in a cling film and chill for 1 hour.

3. Roll into small marble-sized portions and with the tip
of your fingers roll and mould them into crescent shapes.

4. Bake at 180 deg C for about 8 minutes until golden brown. Dust with icing sugar.

BANANA PUDDING

Ingredients
(a) 10 ripe bananas - sliced
(b) 6 eggs
(c) 1 cup castor sugar
(d) 4 cups coconut milk
(e) 1 cup full cream milk
(f) Pinch of salt

Method
1. Grease a casserole dish with butter and arrange slice bananas in it.
2. Beat eggs and sugar and salt until well blended.
3. Add coconut milk and full cream milk to the egg mixture.
4. Pour over the bananas and bake for 30 minutes at 160 deg C or until the pudding is done.

CRUMPETS

Ingredients
(a) 2 tsp dry yeast
(b) 1/4 cup warm water
(c) 1 tsp sugar
(d) 1 1/2 cups milk, warmed
(e) 2 cups plain flour
(d) 1 tsp. salt
(f) 1/2 tsp. baking soda
(g) 1/4 cup warm water

Method
1. Sprinkle yeast over warm water in a mixing bowl. Add sugar, stir and let the yeast dissolve for 5 minutes. Add milk, flour and salt. Beat until smooth.

2. Cover bowl with plastic wrap and let stand for 1 hour. After 1 hour stir down. Dissolve baking soda in 1/4 cup warm water and stir into batter. Cover and stand for 30 minutes.

3. Heat a flat iron griddle and grease some 7.5cm rings. When the griddle is medium hot, grease it with vegetable oil and place the rings on top.

4. Spoon about 3 tbsp batter into each ring, just enough to cover the griddle areas inside the ring. Lower heat and cook slowly till the tops of the crumpets has lost their shine and have become holey. Remove rings and set aside the crumpets. Serve warm with butter.

here is a quick and easy way to make yorkshire pudding!!!

INGREDIENTS

* 3 eggs
* 1 cup milk
* 1 cup all-purpose flour
* 2 tablespoons butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
3. Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
4. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

Cake
1 cup sugar
1 egg
1 tablespoon apricot jam
1 cup flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/4 teaspoon table salt
1 tablespoon butter
1 teaspoon white vinegar
1 cup milk
Sauce
1 cup whipping cream (not whipped)
6 ounces butter
1 cup white sugar
1/2 cup hot water

METHOD

1. Beat the egg and sugar well in a mixer. Add the jam,

2. sift flour, bicarbonate of soda, baking powder and salt.

3. Melt the butter and add the vinegar. Add liquids to egg mixture alternately with the flour.

4. Beat well and bake in a COVERED dish such as Corel at 350F for 45 minute to 1 hour. It is important to use a covered dish otherwise the sauce won't soak into cake.

5. Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven.

6.. ENJOY! BELIEVE ME...IT IS DELICIOUS!!! AND GOES VERY WELL WITH A DOLLOP OF ICE CREAM IF YOU LIKE!!!

1 (14 onz) can sweetened condensed milk
1/2 lb butter (not margarine)
1 cup sugar
1 lemon, zest of, grated
1 tablespoon lemon juice
1 tablespoon orange juice
2 teaspoons vanilla
400gm plain cookies, finely crushed
2 cups desiccated unsweetened coconut

Topping

2 1/2 cups confectioners' sugar, sifted
lemon juice

METHOD

1. Melt the condensed milk, butter, sugar, lemon rind, citrus juices and vanilla over medium heat.

2. Add the dessicated coconut and cookie crumbs.

3. Spray a square tin with nonstick spray.

4. Press the mixture evenly into the tray and cool.

5. Mix the confectioners sugar with just enough lemon juice to make it spreadable.

6. Spread over the cookie bar mixture.

7. Chill overnight until firm and cut into small blocks.

Ingredients:

* 12 ounces mixed salad greens
* 1 (11 ounce) can mandarin oranges, juice reserved
* 1/2 cup blanched slivered almonds, toasted
* 1 cup Gorgonzola cheese
* 2 tablespoons olive/vegetable oil
* 2 tablespoons red wine vinegar

Instructions:

* Whisk together 2 tablespoons reserved orange syrup, oil and vinegar.
* In a large salad bowl, combine the lettuce, orange slices, nuts and cheese.
* Pour dressing over salad; toss and serve.