Chakkarai - Sakkarai Pongal recipe

1/4 cup mung dal rinsed in water and drained
3/4 cup rice rinsed in water and drained
1 cup milk or as required to melt the jaggery
3/4 cup jaggery (also called vellum or gud)
4 to 6 tablespoon of clarified butter or ghee
3 tablespoon sliced coconut bits
3 tablespoon broken cashew
3 tablespoon raisin
2 cups water or as needed

Roast the mung dal on medium heat until it is light brown.  Add the rice and water cook for 12 to 15 minutes until the rice is almost cooked but not completely.  Add milk and cook till the rice is completely cooked.

Add the jaggery and continue cooking add a little exta milk if necessary to melt the jaggery.  As the jaggery heats up it starts to melt.  With the aid of the spatula break it up to speed up the jaggery melting.  When the jaggery is all melted add the clarified butter continue to cook until the rice and mung dal leaves the side of the pan and forms a mass in the center.  Turn the heat off add ground cardamom and mix.

Saute the cashew and raisin in a little clarified butter and add to the pongal.
Next, saute the sliced coconut pieces in a little clarified butter and add to the pongal.

Pongal and Sankranti is a festival celebrated in the middle of January in India.
Pongal is celebrated for four days in Tamil Nadu while Sankranti is celebrated all over India.  Pongal is celebrated for thanking The Sun God for the bounties of the harvest.  The first day of the celebration is call "Bhogi" and the second day is called "Thai" which is the 1st day of Tamil calender month "Thai".  For 2013 Thai falls on January 14.  On this day chakkarai(also spelled as sakkarai) pongal is prepared.
Chakkarai pongal is also offered as prasadam any time.  It can also be served as an easy to make dessert at other times.

See also Ven Pongal.

Thiruvathira Kali

1 cup rice
3 tablespoon mung dal (optional)
1 cup jaggery
1 1/2 cup water
1/2 cup shredded coconut
2 to 4 tablespoon of clarified butter or ghee
1/2 teaspoon ground cardamom seeds

Soak the rice in water for 15 minutes.  While the rice is soaking, dry roast the mung dal to a light brown color.  When the roasted dal has cooled to room temperature grind it to a powder and keep it aside.

Next drain the water and dry roast the soaked rice to a light brown color.  Allow it to cool to room temperature after which grind it to a coarse powder in the consistency of rava or sooji and keep it aside.

To a pan on medium heat add water and allow it to come to a boil.  Add the jaggery and let it melt.  After the jaggery has melted add the coconut, mix, add the powdered rice and the powdered mung dal and mix and stir constantly,  when the rice is cooked add clarified butter, stir till it leaves the side of the pan and forms a mass in the middle, turn the heat off and add the ground cardamom.

Serves 4.  Serve with Thrivathirai curry.

Thrivathirai is celebrated in the month of December-January whenever the nakshatram thrivathirai falls.  It is observed to honor Lord Shiva.

Note:  Adding mung dal to this recipe is optional.  You can make the dish without the mung dal.

Chocolate Cookies with Cream filling - vegan recipe

Make cream filling:
3/4 cup vegetable shortening
2 tablespoon oil
1 tablespoon pure vanilla extract
2 1/2 cup powdered sugar

To a mixing bowl with vegetable shortening add vanilla extract mix, add the powdered sugar gradually, mix each time until the sugar is fully absorbed in the shortening.  When all of the powdered sugar is added add oil in the end mix and keep it aside until ready for use.  Do not keep the cream filling in the refrigerator.

Melt chocolate:
1/2 cup almond milk
1 cup vegan chocolate chips
3/4 cup sugar

To a pan on medium heat add almond milk, chocolate chips and sugar.  Heat until all is melted.  Keep it aside and let it come to room temperature.

Prepare Cookie dough:
2 1/2 cup all purpose flour
3/4 cup unsweetened cocoa powder
1/2 baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vegetable shortening
3/4 cup sugar
3 teaspoons pure vanilla extract

Whisk the all purpose flour in a bowl.  

Add the unsweetened cocoa powder to the all purpose flour and continue whisking, add baking soda, baking powder, salt.  Switch to a spatula, add vegetable shortening, sugar and vanilla extract and mix.  

Slowly add the melted chocolate to the flour mixture a little at a time and make a dough.  

After the dough is ready divide it into four parts and shape each part into a log.

Wrap each log in parchment paper and freeze it for 15 minutes.  

After it has been frozen remove the wrap and cut each log into 1/8" inch thickness discs.

Place the disc on a baking sheet lined with parchment paper and bake for 12 to 15 minutes at 330 degrees in the middle rack.  

Watch it while baking it can easily get overdone.  After baking remove it from the baking sheet and place it on a wire rack for further cooling.  

After the cookie is completely cooled, to the side that was facing down while baking apply some cream filling and cover it with another cookie. 

These cookies are easy to make and a special treat.  Box them up and give it as a gift, these are so delicious any time.  Kids and adults alike will love to dunk these cookies in milk.

Makes 45 to 50 cookies.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

Almond Halwa or Badam Halwa recipe

1 cup almonds
1 cup sugar
1/2 cup or one stick unsalted butter
1 teaspoon of ghee or clarified butter
1 cup of water
optional coloring
a few strands of saffron
1/4 teaspoon of crushed cardamom seeds

Soak the almonds hot water.  When cool and the skin comes out easily, remove the skin.

Grind the almonds with skin removed to a slightly coarse paste with about 1/2 cup of water

Heat sugar on medium heat with 1/2 of cup water.  When the sugar is dissolved add the ground almond paste stirring all the time.

Start adding small pieces of butter heating and stirring constantly.
When the butter is dissolved add some color (optional) and saffron strands.  Continue stirring until the mass starts pulling away from the sides of the pan and the butter is oozing out, add a teaspoon of clarified butter and stir for a few seconds.

Add the crushed cardamon and turn the heat off.

Cooking time 15 to 20 minutes.

Note:  If you are making large quantities, grind the soaked almonds a cup at a time.

Almonds cooked in sugar makes this dish a very tasty dessert.  Some recipes call for almonds to be ground in milk.  It is a matter of choice how you like it.  This is a popular sweet made for auspicious occasions.

Almonds are so versatile.  They are used all over the world to make sweet and salty dishes.  It is available through out the year.
Almonds are low hanging nuts everyone should enjoy.   

Chocolate Chips Cookies easy vegan recipe

click on arrow to watch video:

2 1/2 cups All purpose flour
2 cups or (12oz packet) chocolate chips
1 cup chopped walnuts
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup light brown sugar
3/4 cup cane sugar (or granulated sugar)
1 cup almond milk (or any milk)
1 teaspoon vanilla extract
1 cup oil
1 teaspoon baking soda dissolved in 1 teaspoon in vinegar

First mix the dry ingredients.  To a large bowl add the all purpose flour, baking powder, and salt and mix.

In another bowl mix the wet ingredients, cream sugar, almond milk and vanilla extract.  When the sugar is almost dissolved, add oil and mix, add the baking soda and vinegar mixture mix, and set aside.

Add walnuts to the flour mixture and stir.  Add the wet mixture to the flour mixture and mix.

Finally add chocolate chips and mix.

Drop about 2 tablespoon of cookie batter on a greased baking sheet, leaving enough room between for the cookies to expand while baking.

Bake at 350 degrees Fahrenheit, for 15 minutes in the middle rack of a pre-heated oven.  Makes 32 cookies

These irresistible cookies disappear fast as soon as they are baked.

Ginger and Pistachios egg-less cupcake

To play video click on arrow:

2 1/2 cup all purpose flour
2 tablespoon corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vinegar
2/3 cup oil
1 cup milk
1 cup light brown sugar
1/4 cup fresh shredded ginger
1/2 cup raisin (soaked in water 15 minutes before preparation)
1/2 cup pistachios
2 tablespoon orange zest
1/2 teaspoon salt

Heat 1/4 cup of shredded ginger with 1/2 cup water let the water come to a boil.  Turn the heat of and when it is cool strain the ginger water through a tea strainer to separate the ginger form the liquid.  Discard the ginger fiber but keep the ginger extract.

To the all purpose flour add corn starch, salt, baking powder, baking soda and sift it.  Keep it aside.

In another bowl pour milk add sugar beat it until the sugar is dissolved, add oil and mix, add the ginger extract.  If desired add some coloring.

To the all purpose flour mixture add the soaked raisins with the water removed, orange zest and pistachios.  Slowly fold the liquid mixture into the all purpose flour without beating too much.  Add vinegar and mix.

Line a baking pan with paper cups.  Pour the batter into the paper cups.  Bake in the middle rack.  These cupcakes were cooked at 340 degrees for 25 minutes.  When a knife inserted into the cupcakes comes out clean it is ready.

The flavor of these cupcakes is just superb.  The whole combination of ingredients really go well together.  I keep the decorations to a minimum.  These cupcakes are so exquisite they disappeared fast when I made them.

Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.


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Banana Muffin egg-less - cupcake

2 1/2 cup all purpose flour
2 tablespoon corn starch
1 teaspoon nutmeg powder
1 teaspoon baking powder

1/2 cup ground or shredded coconut
1/2 cup chopped walnut

2 ripe banana or 1 cup mashed banana
1 teaspoon baking soda
1 teaspoon vinegar
1/2 teaspoon salt
1 1/2 cup of milk
2/3 cup of oil
1 cup light brown sugar

Combine and sift the dry ingredients - flour, corn starch, nutmeg powder, baking powder and salt.  Add walnut and coconut.  Dissolve the baking soda in vinegar and add it to the flour mixture.

Combine the milk and sugar, mix till sugar is dissolved.  Add oil and mashed banana.  Mix and slowly add the mixture to the flour.  Mix by folding it in.  Line a muffin pan with baking cups.  

Pour the batter into the cups and bake for 25 minutes at 340 degrees or until a knife inserted in the middle of the muffin comes out clean.

These egg-less muffins are for friends who don't like eggs or its flavor.  It is great for dessert.  Over ripe bananas are perfect for this dish.


Note:  This recipes has been tried several times in my kitchen, however, baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

Gulab Jamun recipe

4 cups granulated sugar
2 cups powdered milk
1/2 cup all purpose flour
1 stick + 2 tablespoon of unsalted butter or (1/2 cup butter + 2 tablespoon)
1/2 cup evaporated milk
3 cardamom pods
A few strands of saffron
4 cups water
rose flavoring optional

To make sugar syrup dissolve sugar in 4 cups water.  Heat the syrup till boiling point, add 1/2 teaspoon of crushed cardamom pods, saffron, and turn heat off.  Divide the cooled sugar syrup into two batches and keep aside.  

Combine the powdered milk, flour, butter and milk in a bowl.  Make a soft dough.  Divide the dough into large marble size balls.  Inside each jamun ball insert a cardamon seed.  

Heat oil for deep frying.  Heat till the oil is hot.  Turn down the heat down immediately to low.  Fry the jamun balls at low heat.  It should cook for a long time at very low heat.  When the jamuns have floated to the top, the color is dark brown and the sizzling has reduced they are ready to come out.  Let it soak in the first syrup for a couple of hours.  The longer they soak the better they taste.  For serving serve it in the second batch of syrup.  Makes approximately 32 gulab jamuns.

Note: While making large quantities change oil after frying two batches.  If the oil is too hot the outside of the jamuns will burn and the inside will not cook.

These gulab jamuns are so good it is nirvana.  It almost impossible to describe these.  The smiles on kids faces when they eat these describes it best.

See also Rasgulla rasmalai recipe

Date roll or Khajur burfi

2 cups of ripe dates without pits
1/2 cups chopped of pistachios
1/2 cup of chopped almonds
5 tablespoon of oil

Mix the dates chopped pistachios and almonds.  Microwave it for a total 4 minutes.  Stir it at 2 minute interval. Let is cool down nicely in the refrigerator.

After it is cool place it on a greased parchment paper, press it down to make it into a square or rectangular shape.

Place it on a tray and let it cool in the freezer for 15 minutes.
Remove and cut it into squares.

Dates originated from the middle east.  Sweet and crunchy you can never get tired of these.  Eat a couple of these in the morning and they give you energy.  Dates are rich in minerals.

Kesari

1 cup of cream of wheat
1 3/4 cups of water
1 cup sugar
1/4 cup of ghee or clarified butter
2 tablespoon raisin
1/4 cup raw cashew nuts
a pin of food coloring
a few saffron strings
1/4 teaspoon of ground nutmeg or ground cardamon

Add about 1 teaspoon of clarified butter to the cream of wheat and microwave it for 45 secs.
Roast the cashew until brown and keep it aside.
Take water in a pan and heat it on medium heat when it comes to a boil add the  color and saffron after a few seconds add cream of wheat slowly till it all dissolves, add sugar, when the sugar dissolves add the clarified butter, stir add raisin, cashew, when kesari is done when it pulls away from the side of the pan and starts form a ball.  Add ground nutmeg powder or cardamon and turn the heat of.  Serve as dessert.  Serves 4.

I am not sure where this dish originated from.  It is found all over India.  Versions of this is also served in the middle east.  Serve for dessert with fresh cut fruits.

Dessert

Almond Halwa - Badam Halwa
Apple Pie with Oats Pie Crust
Sweet Aval - Poha
Banana Bread
Banana Muffin egg-less
Chakkarai - Sakkarai Pongal
Cheesecake Recipe - Eggless
Chocolate chip cookies
Chocolate cookies with cream filling
Coconut Barfi
Date Roll
Fruit Cake Eggless
Ginger and Pistachios egg-less Cupcakes
Gulab Jamun
Kasi Halwa
Kesari from Cream of Wheat
Lemon Cupcakes Egg-less
Mango Ice Cream
Nei Appam
Nei Payasam
Paruppu Payasam
Pedas, Almond and Milk Peda
Pumpkin Pie Eggless Recipe
Puran Poli
Peach Cobbler
Rasgulla and Rasmalai
Rava Laddu or Sooji Laddu
Rosebud Rhubarb Cupcake - eggless
Sweet Potato and Blueberry Pie
Thiruvathira Kali