Mysore Pak

1 cup besan

1 cup fresh warm ghee

2 cup sugar

1 cup water

Boil sugar and water to string consistence

Roast besan till raw smell goes away, slowly add fresh warm ghee to the besan form a paste without lumps leave some ghee.

Add the besan paste to the sugar syrup and cook till it leaves the sides of the vessel add rest of the ghee.

Add a little at the time milk if the mysore pak is breaking.

Pour into a pan cut into squares, when it is solidifying. 

Rava Laddu or Sooji Laddu

2 cups rava (sooji or semolina)
2 cup sugar
1/2 cup grated coconut
1/2 cup milk (add slowly as needed)
5 tablespoon ghee
1/4 cup cashew broken
1/4 cup raisins
1 teaspoon crushed cardamom seeds
A few drops of rose essence

In a frying pan heat the ghee add the cashew and raisins to it and fry till it starts to turn light brown add rava to it and roast it constantly till it is golden brown.  Add sugar and coconut, slowly add the milk until the mixture comes together, turn the heat of add crushed cardamom seeds and rose essence.   When it is cool to touch shape them into balls and serve.
Makes 24 to 30 laddus

This is a very nice dish to take to a friends house.

Banana Bread Eggless

2 1/2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoon corn starch
1/4 teaspoon salt
1 teaspoon ground nutmeg
2 medium mashed banana 
1/2 cup shredded coconut
1/2 cup walnut
1/4 cup brown sugar

1/2 cup vegetable oil
1/2 cup butter at room temperature
1 can condensed milk
1 can evaporated milk

To a bowl add flour baking powder and baking soda mix and sift it at least two times.
In a second bowl mix evaporated milk and condensed milk and keep aside
In a third bowl mash the banana, add shredded coconut, walnut and brown sugar, mix.  Add oil and butter and mix.  Next, add the milk mixture and mix and lastly add the sifted flour a little at a time and fold slowly DO NOT BEAT OR OVER MIX.

Pour into a 10" greased loaf pan.
Bake at 280F (138C) degrees for 3 hours or until a butter knife inserted in the middle comes out clean.

Fruit Cake Recipe Eggless

1 cup oil

2 big apple or 2 1/2 cups (700 gm or 24 oz) shredded

2 1/2 cups unsifted all purpose flour

2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoon corn starch

1/2 cup bourbon whisky or fruit juice

1/4 cup honey
1 can condensed milk
1 can evaporated milk

2 1/2 cups raisins

3 cups walnuts (or pecans, almonds or cashew)

1/2 cup chopped candied or crystallized mixed fruits or citron mix

1/2 teaspoon nutmeg powder

1 teaspoon cinnamon powder

1/2 ground cloves powder

Oil or melted butter for greasing pans

Preheat oven to 280 degrees.
1. Blend flour and baking powder, baking soda in flour sifter, after sifting add cinnamon, cloves, nutmeg mix keep aside

2. In a second mixing bowl beat condensed milk and evaporated milk together.
3. In a very large third bowl soak candied mix in fruit juice or whisky for 1/2 hour. Add honey, walnut, raisin mix with wooden spatula. Add the milk mixture and oil to the nut mixture and mix. Lastly add the flour mixture a little at a time and fold into it, DO NOT BEAT FOLD GENTLY until contents are mixed.

 

4.   Lightly oil inside of 12-cup tube pan.

5.   Pour batter into pan and smooth over top with spatula. Place in the oven. Bake about 3 hours at 280 degrees or until cake is nicely browned on top and a butter knife inserted into the cake comes out clean.

Let stand on a wire rack before unmolding. Use a knife to loosen the edges.

Apple Pie with Oats Crust

Pie Crust Ingredients:
1 1/2 cup oats flour
1/2 teaspoon salt
1/2 teaspoon sugar
4 tablespoon coconut oil
1/4 cup + 3 tablespoon of cold water 

Pie Crust Preparation: Oats flour is available in stores, I made the flour at home in a food processor by pulsing it a few times until it was fine in texture.  To the flour I added salt, sugar and coconut oil, I mixed the ingredients with a fork until it was crumbly.  Next, I slowly added cold water until the flour came to together to form a dough.  I let the dough rest for 10 minutes.  Unlike all purpose flour oats lacks gluten and it is not pliable and easy to roll.  The dough tend to break.  I will fix the broken ends as I work with the dough.  I lined my work surface with baking paper and applied some oil over it place the dough on it and covered it with another sheet of baking paper and rolled over it with a rolling pin rotating the sheets of baking paper now and then until I had a 12 inch pie crust.  I transferred the crust to the pie dish.  Again, the crust will tend to break, I will use the broken pieces to cover the pie dish until it looks presentable.

Apple Pie Filling:
5 apples or 6 cups peeled, cored and sliced
1 cup sugar
2 tablespoon lemon juice
1/2 cinnamon powder
1/2 teaspoon nutmeg
3 tablespoon corn starch
1/4 cup walnut pieces
3 tablespoon coconut oil
1/4 cup regular oats

To a large bowl with the sliced apples add sugar, lemon juice mix and keep aside for 10 minutes until the juice comes out.  After some of the juice is out add nutmeg powder, cinnamon powder and corn starch and mix.  Next add some walnuts mix and pour it into the prepared shell.  Spread the apples evenly.  Apply some dab of coconut oil on top of the crust.  Sprinkle with some regular oats and the pie is ready for baking.

Bake at 350 degrees for 1 hour and 15 minutes

Cheesecake Recipe - eggless

9 (5.10 oz or 144g) graham cracker 
3 tablespoon butter
1 teaspoon sugar
1/4 all purpose flour
1 cup yogurt
1 tablespoon vanilla
4 (8 oz) pkg cream cheese at room temperature
1 (12 oz)can evaporated milk

1 1/2 cup sugar
2 tablespoon corn starch
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoon orange or lemon zest

Break the graham cracker and powder it in the food processor.  Add 3 tablespoon butter and 1 teaspoon sugar to it and mix.  Press the mixture to the bottom of a spring form and a little over the edge, keep it aside.  To prepare the pan wrap the bottom with aluminum wrap and place it on the baking tray.

Make the filling in 2 steps.
First step: In a small mixing bowl add the 1/4 cup all purpose flour, yogurt add vanilla and mix.  Mix until the lumps are removed do not beat or over mix. 

Second step: To a larger bowl add cream cheese at room temperature, sugar and mix until sugar is well incorporated.  Next, add the evaporated milk and mix.  Lastly add the corn starch, baking powder, baking soda, lemon zest and mix until the ingredients are incorporated do not over mix or beat.  To this mixture add the flour-yogurt mixture made earlier and mix again.

Pour it over the already prepared graham cracker crust.

Bake at 330F(165C) degrees for 2 hour.  Allow it to cool.  After it is nicely cooled run a knife over the edge to dislodge the cake from the sides.

Before serving top with any fruit filling.  I like to use cherry pie filling.

Pumpkin Pie Eggless Recipe

Pie Crust:
1 1/2 cup all purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter refrigerated and cut into bits

4 tablespoon ice cold water

Filling:
1 15 oz can of pumpkin
1 12 oz can of evaporated milk

3 tablespoon cornstarch

1/2 cup sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1/2 teaspoon salt

Make pie crust manually:  To a bowl add flour, salt and mix.  Cut the butter with a knife into bits, add it to the four and with a fork mix till it forms little balls the size of peas.  Slowly add water and continue to mix till the flour comes together.  Use your hands to make a ball.  Press the ball on a floured work surface and roll it till it fits the pie plate(about 12" diameter).  Press the dough on the pie dish and shape the edges.

To make pie crust in food processor:  Fit the food processor with the dough attachment.  Add flour and salt and pulse it a couple of times.  Add the cut butter and pulse it until the flour and butter are mixed and form pea size balls.  Slowly add the water and pulse until the dough comes together to form a ball.  Remove the dough to a work surface and roll it into pie to fit the pie dish.

To make filling:  To a mixing bowl add the pumpkin, milk, sugar, cornstarch, cinnamon, nutmeg, ginger, salt using a whisk beat the ingredients well.  Pour it into the prepared pie crust.  

Baking:  Preheat oven to 350 degrees(177 C), bake for 1 hour or until knife inserted comes out clean.
Cool completely before serving.

Whipped cream topping:
1 cup heavy or whipping cream
3 tablespoon sugar

Beat at high with an electric mixer until cream topping is formed.

Nei Payasam

Ingredients:
1 cup rice
1 1/2 cups jaggery(gud or vellum)
6 tablespoon ghee or clarified butter
1/2 teaspoon dry ginger powder
Water as needed to cook rice.

Preparation: Cook rice in 3 to 3 1/2 cups of water.  The rice needs to be cooked and not mushy.

While the rice is cooking roast the coconut in a little bit ghee or oil and keep it aside.

When the rice is cooked add the jaggery and cook until the jaggery melts.  When the jagger has melted start adding ghee a tablespoon at a time and continue to cook.  When the jaggery and ghee is absorbed and the contents leave the sides of the vessel and form a mass in the center and the ghee also starts separating and a wonderful payasam aroma is given out add the roasted coconut and dry ginger powder and turn the heat off and serve.

Peach Ice Cream

To 

To view in youtube 
click here:http://youtu.be/4hWn_e574mQ

Ingredients:
2 cups half and half
1 cup whole milk
3/4 cup sugar
1 tablespoon cornstarch dissolved in a little milk
2 teaspoon vanilla extract
2 large peaches or 1 1/2 cups pureed
A pinch of salt
A little red color (optional)

This ice cream is made in an ice cream maker.

Preparation: According to instructions the container that makes the ice cream is frozen in a freezer for 24 hours or the previous day.

Preparing the cream:  To a pan on medium heat add the milk and sugar and cook until the sugar is dissolved.  When the sugar is dissolved add the milk and cornstarch and cook for 5 to 6 minutes until it has come to a almost boil but not a rolling boil.  Add vanilla extract, mix and turn the heat of.  Transfer to a container and refrigerate it for 8 to 12 hours until it is well cooled.

Prepare the peaches:  Remove and discard the skin and chop the peaches, put it in a blender jar, add a pinch of salt and puree it.  Add a little red color if desired.  Refrigerate it for at least 2 hours or until it is cool.

Assemble the ice cream maker as per ice cream maker instructions.
Add the chilled cream and the pureed peaches and let the machine run for 10 to 20 minutes or until the mixture has become somewhat solid.  The ice cream maker does not make the ice cream solid the contents will need to be transferred to a freezer bowl and frozen until it has become solid or ice cream consistency.  After it has become solid it is ready to serve.

Mango Ice Cream

4 cups ripe mangoes chopped
1 cup milk
A few strands of saffron


Peel the mango discard the seeds, chop it and freeze it for at least 18 to 24 hours.

To half cup of milk add a few saffron strands and let it soak in the refrigerator for the same time as the mangoes. 

Next day remove from the mangoes from the freezer, let it defrost a little to separate the chopped pieces.  Place it in a blender jar add the milk with the soaked saffron and grind it.
While grinding add the other half of the milk and continue grinding to make a smooth paste.
The blades will tend to jam, now and then you will have to stop the machine remove the jar and stir the contents and put it back and continue with the grinding.  When it is smooth remove the contents from the jar and it is ready to serve.  Serves 4.

Puran Poli

Ingredients for the outer covering:
1 3/4 cup all purpose flour
1/2 cup fine semolina (sooji or rava)
a pinch of salt
1 cup water
a pinch of food color
4 tablespoon oil

Soak the semolina in 1/2 cup of water for half hour before making the dough for the outer covering.

To make the dough to the all purpose flour add salt, food color 1 tablespoon of oil, the soaked semolina and rest of the water and make the dough.  Add 3 tablespoon of oil to the dough and incorporate it into it.  Let the dough rest for one hour.  While the dough is resting you can make the purnam or filling.

Ingredients for filling:
1 cup channa dal
2 to 1/2 cups water or enough to cook the channa dal
1 cup jaggery (gud or vellum)
1/2 teaspoon crushed cardamom seeds


To a pan on medium heat with water add the channa dal and cook until the dal is well cooked and is breaking down easily.
When the dal is cooked add the jaggery and cook some more until the jaggery has melted and absorbed into the dal add a pinch of salt, and the crushed cardamom seeds mix and let it cool.  When it is cool grind it in the food processor.  You need to make a smooth and dry filling.

 Note: The filling can be made in advance.  This will stay in the refrigerator for at least a week.

To Assemble:  Next divide the dough and filling into equal numbers.  I divided them into 12 parts each.

Shape one of the divided dough into a cup and place one of the divided filling inside and seal it and place it down with the sealed side down.  Do the same with rest of the dough and filling.

Next flatten and roll the filled dough into round disks: I usually place a parchment paper on my work surface and flour it with whole wheat flour.  Whole wheat flour gives a better grip.  I place the filled dough on the parchment paper and cover it with another parchment paper.
I first flatten it using my hands, later I use the rolling pin gently to flatten it further into as thin a round as possible without breaking it.

Cooking:  After rolling the filled dough into a thin disk, I place it on a griddle which is on medium heat and has been greased with some clarified butter.  I cook it until I see bubbles form at that point I turn it over and cook it on the other side. I apply clarified butter to both sides.  The poli is cooked when each side has become light brown remove it from heat and it is ready to serve.  Makes 12 puran polis.

Other names for puran poli, holige, obbattu, poli, puranachi poli, god poli.

Apple Bread

Dry Ingredients:
2 cups all purpose flour
1/2 cup brown sugar
1 teaspoon nutmeg powder
1 teaspoon cinnamon powder
1 teaspoon ginger powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts
1/2 cup raisins

Wet Ingredients:
2 1/2 cups shredded apples
1/2 cup milk
1/2 cup oil
1 teaspoon vanilla

Preparation:  Mix flour, brown sugar, nutmeg, cinnamon, ginger, baking powder and baking soda.  Sift the ingredients in a stand mixer or by hand, if you are sifting by hand add the brown sugar after sifting.  To the sifted ingredients add the shredded apples, milk, oil and vanilla and mix.  Do not overmix.  Add walnuts and raisins and mix.
Pour the mixed ingredients into a loaf pan.

Bake at 350F or 177C, 40 to 45 minutes.

Sweet Potato and Blueberry Pie

Ingredients:
1 lbs sweet potato (469 gm)
1/2 cup milk
1/4 cup brown sugar
1/4 cup olive oil
1/4 cup cornstarch
1 tablespoon orange and lemon zest combined
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup frozen blueberry
1 10" pie crust

Preparation:  Cook the sweet potato in water until they are soft inside.  Let it cool to room temperature and peel it and discard the peel, mash the inside.

To a bowl with the mashed sweet potato add milk, brown sugar, oil, corn starch, orange and lemon zest, cinnamon powder, nutmeg powder, salt and vanilla, mix all of the ingredients and make a smooth paste which is lump free.

To a 10" pie crust line the bottom with the frozen blueberry, distribute the filling evenly over the top.

Bake at 350 degrees fahrenheit or 177 celsius for 1 hour.  Adjust the cooking time to your own oven.

Serve topped with ice cream or whipped cream.

Nei Appam

Watch in you tube here: http://youtu.be/DV9DC4wwhfo

Ingredients:
1 cup rice flour
3/4 cup jaggery you can adjust this more or less according to taste (jaggery is also called gud or vellum)
1/4 cup mashed banana
1/4 cup sliced coconut bits
1/2 teaspoon crushed cardamom seeds
ghee or clarified butter as needed
water as needed

Preparation:  Heat a pan on medium heat with 1/4 cup of water add the jaggery and cook until the jaggery has melted.  Turn the heat off and let it cool to room temperature.  Sometimes the jaggery has small stones in it, in that case you will have to strain it through a clean cloth.

After the jaggery has cooled to room temperature add the rice powder and mix, add the mashed banana and mix add water as needed to make a flowing batter which is lump free.  Add the coconut bits and crushed cardamom seeds mix.  Keep it aside.

Heat a paniyaram pan on medium heat.  Add about 1/2 a teaspoon of ghee into the moulds and let the pan warm up.  When the pan is warm, fill the moulds with the prepared batter reduce the heat to low and let it cook until the sides loosen.  When the sides loosen turn it around and let it cook on the other side.  Check to see if it is cooked by inserting a skewer in the middle, if it comes out clean it is cooked and is ready to come out.

This dish originates from Kerala.  This is one of the dishes that is prepared to celebrate Karthigai Deepam.  

Coconut Burfi

Ingredients:
2 cups fresh grated coconut
1 cup whole milk
1 cup raw sugar (or white sugar)
2 tablespoon milk powder
3 drops rose flavouring
1/2 teaspoon crushed cardamom seeds

Preparation:
To a pan on medium heat with one cup of milk add sugar and cook until the sugar has melted.  When the sugar has melted add the milk powder.  Mix and remove the milk powder lumps that form as much as possible.  It is ok if a few small lumps remain.  Add the grated coconut and stir and cook until all of the liquid has evaporated and the contents leave the side of the pan and form a mass in the middle.
Takes about 15 to 20 minutes.  Turn the heat off add the rose flavor and crushed cardamom seed mix well and pour the contents onto a greased plate, flatten the top surface.  When it cool cut it into squares and serve.

Kozhukattai Mothakam -Coconut and Jaggery

For Outer Covering:
Ingredients:
1 cup rice flour
1 1/4 cup water
2 teaspoon clarified butter or ghee
1 1/2 teaspoon sugar
1/4 teaspoon salt

Preparation:
For outer covering:  To a pan on medium heat add the water, sugar, clarified butter and salt and cook till it starts boiling.  When the water comes to a boil add the rice flour and mix quickly, till all of the water is absorbed.  While the rice dough is still hot it needs to be kneaded for at least five minutes until it is smooth.  Make sure there are no lumps.  Use a spatula to knead this dough it is very hot.  If needed add a little water to loosen the dough for kneading.  After it has been kneaded cover and let it cool after which it can be divided to make the kozhukattai.  

For Modakam filling:
Ingredients:
1 1/2 cup grated coconut
1/4 cup water
3/4 cup jaggery(gud or vellum)
1/2 teaspoon crushed cardamom seeds

Preparation:
To a pan on medium heat with about 1/4 cup of water, add the jaggery and cook until all of the jaggery has melted.  Add the grated coconut and mix.  Cook until the liquid has been absorbed and the filling has become somewhat solid.  Add the crushed cardamom seed and mix.  Turn the heat off and let it cool after which it is divided into the same number as the rice dough was divided.

To assemble the kozhukattai.  Take one of the divided rice dough, flatten it.  Put one of the divided coconut filling.  Cover the filling with the rice dough and shape it into a dome.

Steam the kozhukattai on a microwaveable steamer for 5 minutes.
Adjust the time it takes to cook to the power of your own microwave.
If it is over-cooked it will become hard.  These can also be cooked in a steamer for about 8 to 10 minutes.
Makes 9 kozhukattai


  

Sweet Aval

Ingredients:
2 cups aval thick variety (also called poha or flattened rice)
3 tablespoon ghee (or clarified butter)
2 tablespoon white sesame seed
1/2 cup grated coconut
1/2 cup jaggery (also called gud or  vellum)
1/2 teaspoon crushed cardamom seeds( also called elakai or elachi)
1/4 cup water


Rinse and drain the aval once.  Do not let it stand in the water or it will get soggy.
To a pan on medium heat with 3 tablespoon of ghee add the white sesame seeds and saute for a few seconds until it starts to sizzle and some of them start to turn brown, add the grated coconut and saute it until the coconut starts to turn light brown.
Next, add the jaggery and a little water to help melt the jaggery.
When the jaggery has all melted, add the rinsed and drained aval and the crushed cardamom seeds.
Mix thoroughly turn the heat off and serve.


Serves 4.  This dish is generally prepared for Janmashtami celebrations.  It can be served as dessert any time

Peach cobbler

5 cups sliced peaches which is 5 to 7 whole peaches depending on the size 
1 cup water
1 cup turbinado sugar (can substitute with white sugar)
1 teaspoon fresh peeled and finely grated ginger
1/2 teaspoon cinnamon powder

Peel the peaches and discard the pit.  Slice the peaches.

Make syrup:
To a pan on medium heat with one cup of water add the sugar and let it melt.  When the sugar has melted add the peaches and the grated ginger cook for about 10 minutes, after 10 minutes add the cinnamon powder mix and keep it aside.

For crust:
1 1/2 cups self rising flour
1 cup turbinado sugar (can substitute with white sugar)
1 1/2 cups milk

Prepare the crust:  To a bowl with the self rising flour add sugar and mix.  Add the milk and form a batter.  Mix slowly till the sugar has melted

Prepare for baking:  1 stick butter or 8 tablespoon melted

To a 9" square baking pan first add the melted butter.

Next on top of the butter pour the flour batter and on top of the batter pour the peaches and syrup.  Do not mix these items.  They need to be added in the order of butter, batter and peaches with sugar syrup without mixing.

Bake at 350 degrees fahrenheit or 177 celsius for about 45 to 50 minutes or until it is done.  Adjust the baking time to the power of your own oven.

While baking the butter and flour batter covers the peaches to form a beautiful crust.

Summer time an abundance of peaches are available.  They are so sweet and delicious.  This old recipe effectively takes advantage of the delicious qualities of peaches.

Rasgulla

1/2 gallon whole milk or 1.89 liters
2 cups yogurt
A few cardamom seeds
2 1/2 cups sugar or 500 grams add more if you like it sweeter

2 cups milk for rasmalai syrup
2 cups water for rasgulla syrup
Saffron or rose water flavoring for syrup
4 cups water for cooking the rasgullas
makes 16 to 20

For sugar syrup: boil 2 cups of water with 1 cup of sugar.  After the water comes to a boil let it continue boiling for a couple of minutes and turn the heat off, add the saffron flavoring and set it aside.

For rasmalai syrup: boil 2 cups of milk with 1 cup of sugar, when the milk comes to a boil reduce the heat and let it continue boiling for 2 minutes at very low temperature turn the heat off, add saffron flavoring and set it aside.

To make paneer: In a pan heat the milk to boiling point, slowly add enough yogurt to curdle the milk.  Strain the curdled milk though a cheese cloth.
Squeeze the paneer till all the water is taken out.

Put the paneer in a food processor bowl and let it run for 5 minutes.  Remove from food processor bowl and knead by hand for an additional five minutes.

Making the gollas: After kneading divide the dough into 16 to 20 rounds or gollas.  Insert a couple of cardamon seed inside each round seal and it.  Do the same with rest of the rounds.

Heat a pan with 4 cups of water.  Add 1/2 cup of sugar to it.  Let it come to a boil.  When it starts boiling add the gollas and let it cook for 15 minutes to 20 minutes.  In between turn it over once.  When the  gollas are cooked drop them into the sugar or milk syrup.

For making large quantities of change the water it is boiling in, after every 2 batches.

I like to use yogurt to curdle the milk to make rasgullas.  Lemon juice can also be used.  With yogurt you don't have a lemony after taste to the rasgullas.

Soft, sweet and spongy this is a very popular Bengali dessert.  In Bengal it is made to celebrate auspicious occasions. 

See also Gulab Jamun recipe

Author:  Mallika Viswanathan
Category:  Vegetarian Recipe


http://www.easycooking321.com/  all rights reserved

Paruppu Payasam

3/4 cup moong dal
3 tablespoons channa dal
4 to 5 cups water or as needed
3/4 cup jaggery (vellum or gud) or to taste
1/4 cup coconut bits
1 teaspoon ghee or clarified butter
3 tablespoon coconut milk powder
1/2 teaspoon crushed cardamom seeds

Wash the moong dal and channa dal and roast it lightly on medium heat until the dal changes color and an aroma is given out.  Next, cook it on medium heat for 35 to 40 minutes or until it is cooked.  To save time you can cook the dal in a pressure cooker. 

Add the jaggery and cook until the jaggery has melted.  

Add the coconut powder, mix and remove the coconut powder lumps.  You can dissolve the coconut powder in a little water before adding to remove the lumps from forming.

Add water as needed bring it to a boil, add the crushed cardamom seeds and turn the heat off.

Fry some coconut bits in ghee or clarified butter until it is brown and add it to the payasam.  Serve as dessert.

Author: Mallika Viswanathan