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22nd October 2008, 10:21 AM
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 Dessert Gulkhand: - srrve hot with chilled sweetened cream or ice cream! I learnt this from a Chef in a 5 star hotel, where I had gone to see a cookery demonstration. If you buy special gulkhand bought from NI shops, 250 gms will do. What I used was T S R & co – Gokul gulkhand. White pumpkin - 2 kgs Shop-bought gulkhand - 400 gms Sweetened khoa - 200gms Remove skin & seeds from pumpkin & grate. Take in a heavy kadai & cook till the water dries up completely & it becomes a thick mass. Add gulkand & khoa & stir very well. Add just 1-2 tbsp ghee to prevent sticking. Cook on a medium flame till thick. dessert gulkand.jpg dessert gulkandu2.jpg     |
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23rd October 2008, 05:55 AM
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| Nut-Khoa Burfi - a very rich, exotic burfi, without ghee! Khoya - 1 cup (grated) Grated or coarsely powdered nuts - 1 cup Sugar - 1 ½ cups Cardamom powder - 1 tsp Stir fry khoa on a low fire till golden brown. nut-khoa burfi 1.jpg Mix sugar & water. Boil to make a thick, one string syrup. Add khoya & nuts. Go on stirring on a low fire, till it becomes very thick. nut-khoa burfi 2.jpg Remove & stir for a few mts. Empty on a greased plate and cut when cold.. nut-khoa burfi 3.jpg Nutmix khoa halwa pcs.JPG It can be made like a halwa also. khoa-nut halwa-s.JPG Last edited by Chitvish; 23rd October 2008 at 05:57 AM. |
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24th October 2008, 07:09 AM
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| Madurai Thengai Thiratipal - in some houses, customarily made for deepavali! Either this or Ukkarai is a must in Madurai. I am giving MW ukkarai in the MW thread. MW Ukkarai Already ukkarai is given in Old is Gold Ukkarai Freshly gratedcoconut - 2 heaped cups (only white portion) Moong dhal - 1/3 cup Jaggery crushed - 1 ½ cups (a little more or less to taste) Ghee - 3 tbsp Cardamom powder - 1 tsp Dry roast moong dhal on a kadai till medium brown. Powder that in the mixie and add the coconut. Give a run to get a smooth mixture. Powder the jaggery & mix well. In a kadai, heat 2 tbsp ghee & add the mixture. Cook on medium heat till the mixture starts thickening – this will be quick. Add rest of the ghee & cardamom powder. Remove. Last edited by Chitvish; 24th October 2008 at 07:32 AM. |
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16th November 2008, 05:09 AM
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| Special Milk Chocolate - announcing my GD’s wedding!! Butter - 200 gms Milk powder - 2 ½ cups Cocoa - 50 gms Sugar - ½ kg Sieve milk powder & cocoa ogether. Add 2 cups of water to sugar. Simmer it to boil, stirring. Boil to one string consistency. Remove from fire. Add butter & stir till it melts. Then add milk powder-cocoa mixture & beat vigorously with a wooden spoon. Pour in a greased tray & cut. milk chocolate1.jpg I use chocolate moulds and make shapes. Sp milk chocolate 1.jpg If preferred, add chopped nuts, before pouring into the greased plate. This makes 60-70 chocolates. Special milk chocolate.jpg Last edited by Chitvish; 20th December 2008 at 08:59 PM. |
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29th November 2008, 06:14 AM
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| Golden Balls - a variation of appam! Very ripe bananas, medium size - 4 Rava - 1 cup Sugar - ½ cup Cardamom powder - 1 tsp I used the FP. One can mix by hand also, by beating well. First mix rava, sugar & cardamom powder. Add grated banana & beat till you get idli dough consistency. Mix everything well & rest for 1 hour. Make balls & shallow- fry in paniyaram chatti or appakaral. Cook on a low fire to prevent browning fast. golden balls.jpg |
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2nd December 2008, 04:42 AM
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| Spoon Halwa - Famous in a Madurai Restaurant! This is served hot with breakfast, in small amounts along with idli, vadai & pongal. Bombay rava - 1 cup Water - 2 cups Sugar 2 ½ cups (+enough water to immerse the sugar) Ghee - ½ cup Cardamom powder - ½ tsp Saffron - a pinch Chopped nuts - to garnish Roast rava dry on a low flame till pink. Cool & soak in 2 cups of water. After an hour grind to a paste using that water & keep ready. Heat sugar syrup on a low fire, stirring well. Boil till it reaches 1 string. Remove & add the rava paste with one hand, whisking fast simultaneously with the other hand to prevent lump formation. (If lumps are there, pass the handblender trough it to break them – but if you do the above step correctly, there will not be a single lump!). Put back on fire & cook adding ghee little by little at a time. When it becomes a mass & leaves the sides of the vessel, add cardamom powder & saffron. spoon chutney 2.jpg Remove, garnish with nuts & serve hot. spoon halwa.jpg spoon halwa 3.jpg spoon halwa-2.jpg Last edited by Chitvish; 2nd December 2008 at 04:45 AM. |
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20th December 2008, 05:18 AM
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| Walnut Halwa - a less common, delicious halwa! Walnuts ( shelled) - 250 gms Milk - 1 ½ litres Sweetened condensed milk - 400 gms tin Ghee - 2 tbsp Powder walnuts in the mixie. Boil milk, add walnut powder & condensed milk. Blend thoroughly & cook till it solidifies. Add ghee at the end & mix. walnut halwa.JPG |
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3rd January 2009, 05:28 AM
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| Chettinad Ukra - a traditional Nagarathar sweet. Moong dhal - ½ cup Bombay rava - ¼ cup Rice flour - ¼ cup Freshly grated coconut - 1 tbsp Ghee - 3-4 tbsp Jaggery - 1 cup (or more to taste) Chopped cashews - 1-2 tbsp Cardamom powder - 1 tsp Fry moon g dhal in 2 tsp ghee till light brown. Boil till just soft in 1 cup of water. Strain & keep. Boil jaggery with 1 cup of water, strain & keep ready. Heat ghee & fry rava on low fire till well fried. Add rice flour, coconut & cashews & simmer. Fry on a low fire, till cashews turn golden. Add boiled dhal & jaggery syrup. Simmer & cooktill the entire mass is cooked & halwa consistency is reached. Add cardamom powder & remove. Keeps in the fridge for 3, 4 days & outside for 2 days. Chettinad ukra.JPG |
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