CREME CARAMEL

• Ingredients

Sugar              -175gm
Milk                -750ml
Caster sugar    -75gm
Eggs               -4
Vanilla ess       -1tsp

• Preparation method

Preheat oven to 160 C.Brush eight ramekins or cupcake holder with butter.Put granulated sugar and 50ml of water in a pan and heat it. Bring to boil and reduce the heat and simmer until the mixture turns golden and caramalised. Remove from the heat and pour hot caramel to the bottom of the ramekins to coat the base.In another pan heat the milk until almost boiling, and then remove from heat. Whisk together caster sugar, egg and vanilla essence for 2 min, then stir in the warm milk. Strain this mixture and pour into ramekins.Put the ramekins in a baking dish, and pour in enough boiling water to come halfway up the ramekins.Bake for 30 min or until the custard is done. Allow to cool and refrigerate for at least 2hrs before serving. Serve the creme caramel upside down so that the caramalised portion come on top. This is a beautiful and delicious classic dish.

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COCONUT LADDOO

• INGREDIENTS

Coconut flakes         -3cups
Milkmaid                  -1tin
Butter                       -1tbsp
Cardamom powder  -1/2 tsp

• Preparation method

Melt butter in a pan add milkmaid, coconut flakes and cardamom powder. Mix well till the mixture leaves the sides of the vessel.Remove from fire. When cooled a bit, make into balls.Take some coconut flakes in a plate. Then roll these balls in flakes so that the balls are coated with flakes.Can be garnished with pista or badam or cashew nut or raisins. Enjoy. This laddoos are easy to make, tasty and will stay fresh for  few days.

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BADAM KHEER

• Ingredients 

Condensed milk           -1tin
Milk                            - 1ltr
Cashew nuts                -50gm
Badam                        -50gm
Badam essence           -3 drops

• Preparation method

Remove skin of badams , soak badam and cashew nuts in milk. Strain and make a paste in a grinder.In a thick bottomed vessel heat the milk.Keep on stirring. When the milk starts to thicken add condensed milk. Let it boil.Then add the paste of nuts. Stir well. Let the mixture gets thickened, stirring occasionally.Add essence and remove from fire. Serve chilled.Garnish with badam slices and saffron (optional).

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PAZHAM PAYASAM ( banana payasam)

• Ingredients

Ripe bananas          -4
Jaggery                  -1/2 kg
Coconut                -2
(From this take 1 1/2 cups of thick milk and 3 cups of thin milk)
Coconut pieces     -1/4 cup(roasted in ghee)
Cardamom powder - 1/2 tsp

• Preparation method

Steam cook bananas , peel and remove seeds. Mash well with a ladle or can make a puree in blender by adding little water.In little water melt jaggery , strain to remove grit and keep aside.In a thick bottomed vessel, add jaggery syrup and banana and cook stirring continuously till it becomes a thick mixture.To this add thin or second milk. Stir and cook till it again gets thickened. Add the thick or first milk ,mix well and remove from flame. Add cardamom powder and coconut pieces.
                       

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CHOCOLATE NUT CUPS

• Ingredients

Cooking chococlate          -200gm
Whole cashew nuts           -50gm
Whole badam                   -50gm
Butter/Ghee                      -needed

• Preparation method

Lightly fry nuts in ghee and spread on a tissue paper to make sure all the fat is removed. Double boil cooking chocolate.Remove from fire and add all the nuts and mix well.Put 1 tbsp of this chocolate mix in paper cups and freeze.Its an easy making , tasty dish that kids will love.
Note:
Chopped nuts also can be used.

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KERALA PAAL PAYASAM

• Ingredients

Milk                       - 10 cups
Brown broken rice - 2 dsp
Condensed milk     - 1/2 a tin
Sugar                     - 1/2 cup
Cardamom powder - 1/2 tsp
Ghee                       - 2tbsp
Cashew nuts            -25 gm
Raisins                     -25gms

• Preparation method

Mix 2 cups of water and 2 cups of milk and boil.Add rice and cook well.Add the remaining milk, condensed milk and sugar.Stir continuously till it becomes quite thick.Add cardamom powder.In a hot pan add ghee and fry cashew and raisins to golden brown and pour it over payasam..Serve hot or cold.

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BADAM HALWA

• Ingredients

Almonds        - 100 gm
Sugar             - 120 gm
Ghee              - 100 gm
Cardamom     - 2 nos
Food colouring
Vanilla essence (optional)
or Saffron  (optional)

• Preparation method

Soak the almonds overnight in warm water.Peel them in the morning.Grind it along with cardamom seeds to a runny paste.Pour the mix in a pan, stir in the sugar, add just enough water, and heat over a medium flame.Add the essence, keep stirring.As it begins to thicken, start adding ghee, 30 ml at a time.When the halwa has thickened enough to hold together, take off the flame, empty on a tray, and let it cool. Make or cut into desired shape. Have it either warm or cool.

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GULAB JAMUN

• Ingredients
• For jamuns

Dried milk powder  - 100 gm
Melted ghee            - 2 tbsp
Plain flour               - 3 tbsp
Baking powder       - ½ tsp
Milk or water to mix
Cardamom pow    - ½ tsp
Oil for deep frying

• For the syrup:-

Granulated sugar - (250 gm)
Water                 -   (200 ml)
Green cardamon - 6 nos

• Preparation method

Sieve the flour and milk powder into a bowl.Add the baking powder, and ground cardamon.Mix together.Pour in the melted ghee.Continue mixing and add the milk or water (warmed slightly) until you have a stiff dough.Leave to rest for 20 mins.After 20 minutes, the batter will have improved into a dough. Knead this and divide into 18 - 20 even balls.Heat the oil. Make sure that it is to temperature but is not too hot.Cook the jamuns very gently (in 2 batches if necessary) turning constantly. If the oil is at the correct temperature, they should rise after a minute or so.Keep turning the jamuns until they are a golden brown all over.Remove from the oil and allow to cool.Meanwhile, dissolve the sugar in the water with the cardamon pods.When the syrup is completely dissolved, drop in the jamuns and simmer for 5 mins.Squeeze them gently so they soak up the syrup.Serve immediately or chilled.

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RASMALAI

• Ingredients

Milk powder          - 1 cup
Egg                        - 1 no
Allpurpose flour      - 1 tbsp
Baking powder       - 1 tsp
Ghee                      - 1 tsp
Milk                       - 5 cups
Sugar                     -needed
Cardamom powder - 1/2 tsp
Saffron - A pinch
Pistachios - 8 - 10 nos

• Preparation method 

In a vessel, mix milk and sugar and boil it for 10 mins.Add cardamom powder and saffron. Let it boil on a slow flame.Mix together milk powder, maida and baking powder well in a bowl.Add one lightly beaten egg and ghee.Knead it into a dough.Make 20 - 22 small balls off it.Put these balls into the boiling milk.Cook for 10 - 12 mins.Remove from heat.Garnish it with finely chopped pistachios.Serve it cool.

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SHRIKAND

• Ingredients

Curd                       - 500 gm

Sugar                      - 200 gm (powdered)

Cardamom powder - 1/4 tbsp

Saffron                     - 1 pinch

Pistachios(chopped) - 1 tbsp 

• Preparation method

Pour fresh curd into a clean muslin cloth and tie inside the fridge for 2 - 3 hours.Take out water completely & beat with sugar till mixed.Add saffron chopped nuts.Serve cool. 

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EASY CARROT HALWA

• Ingredients

Carrots                   - 1 kg

(peeled and grated)
Milk                       - 1 1/2 ltr
Sugar                      - 500 gm
Cardamom powder - 1 pinch
Saffron                    - A few flakes
Ghee                       - 1 tbsp

• Preparation method

Put milk and carrots in a heavy saucepan.Boil till thick, stirring occasionally.Once it starts thickening, stir constantly to prevent it from sticking to the bottom.Add sugar and cook till it thickens further.Add ghee, cardamom and saffron.Stir on low heat till the mixture collects in a soft ball or the ghee separates.Serve hot, decorated with a chopped almond or pistachios.

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ARABIAN BASBOUSA CAKE

• INGREDIENTS:

Melted Butter         - 200gm

Condensed Milk    - 1 tin

Baking Powder      - 1 tbs

Semolina(Rava)     - 2 cups

Almonds               - 1 cup

Water                   - 1 cup

• Syrup

Sugar - 2 cups

Water - 1 1/2 cup

Lemon juice - 1 tbs

Rose water - 1 tbs

Almond Crushed - 1 tbs

PREPARATION:
1.Mix butter,condensed milk,baking powder well to a smooth paste.Add water,semolina and crushed almonds and stir well till all gets combined well.Pour the mixture in a baking tin.Bake in 190 degree c preheated oven for 35 mins or until its golden in top.Remove the cake and pour the syrup all over.Refrigerate to cool it completely.Cut in to diamond shapes.

PREPARATION OF SYRUP:
Boil sugar and water.Simmer for 10 mins.Remove and mix lemon juice,almonds and rose water.This arabic sweet BASBOUSA should be loose and soft in texture.Decorate on top with almonds.

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Bread Pudding

Ingredients

Bread                 -  6 slices ( I day Old)
Eggs                   -  2 Nos
Condenses Milk  - 1/2 Tin
Milk                    - 1/2 Cup
Raisins                - 10 gms
Lemon Zest         - I teaspoon
Butter melted       - 50gm
Nutmeg (grounded)- 2pinch (optional)

Preparation
Beat the eggs well and add all ingredients except bread and raisins.In a glass dish arrange the bread slices (cut into 4) with the corners facing upwards, so they get nice and toasty in the oven. Pour the egg and milk mixture to it.Spread some raisins on top and keep it aside for 15 minutes.Preheat the oven 200 degrees and bake the mixture for 40 minutes.Serve it warm.

Easy to cook and delicious... Enjoy cooking and lemme know the feedback

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CRISPY CHOCOLATE

• Ingredients

Mars chocolate       - 4 small
Unsalted butter      - 50 gm
Cornflakes             -2 1/2 cups

• Preparation Method

Heat a non stick vessel , and to this add mars and butter. Stir and allow butter and mars to melt in low flame. After both have mixed together, add the cornflakes. Stir well till the all the flakes are coated with chocolate mixture.Turn off the flame, spoon the mixture into cupcake papers. Keep refrigerated for 1 hr and Enjoy !.If needed  the chocolate mix can be rolled in an aluminium foil and can be refrigerated. After 1 hr remove the foil and can cut the chocolate bar into small pieces.

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Chatti Pathiri

• Ingredients

For Pathiri:-
AllPurpose flour(Maida) - 100 gm
(for making 6 layers)
Oil - 1 tbsp
Water - As needed
Salt - As needed


For Filling:-
Eggs - 3 nos
Sugar - 5 tbsp
Ghee - 1 tbsp
Grated coconut - 3 tbsp
Raisins - 25 gm
Cashew nuts(broken) - 25 gm
Poppy seeds(Khashakhasha) - 3 tbsp
Cardamom powder - 1 tsp


For coating:-
Eggs - 3 nos
Sugar - 4 tbsp
Cardamom powder - A pinch

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