Wednesday, August 27, 2008
Saturday, August 23, 2008
1.You can give it to one or one hundred or any number in between - it's up to you. Make sure you link to their site in your post
Friday, August 15, 2008
1.5Cups Fine Semolina (Bombay Rava,Sooji)
1.5Cups Fine Dessicated Coconut( can use finelt grated fresh coconut)
1Cup Ghee (Clarified Butter)
4Cups of Water
1tsp Cardamom powder
1/2Cup Roasted Cashews (powdered to a fine powder)
1) In a Large Pan, melt the Ghee and add the Rava and Dessicated Coconut to it and roast it on a slow flame till the ghee is well coated over them and a nice aroma wafts the air. Care must be be taken for them to not get any brown colour. So continously stir when they are getting roasted.
2) Then add the Sugar, Cardamom Powder and Powdered Cashew Powder to the the above mixture and stir it till all the ingredients are well mixed.
3) In another pot, bring 4 cups of water to a boil.
4) Slowly add the water to the rava mixture while continously stirring to avoid any lumps from forming.
5) You will know that it is cooked when the mixture starts to leave the sides of the pan.
6) Once cooked, divide the Mixture into 3 equal parts.
7) Mix both colours separately with a little water and then add Orange to one part of Halwa and Green to other part of Halwa. Mix well to ensure even distribution of colour.
8) On a warm greased plate firstly place the Green Part of Halwa and spread it to form an even layer.
9) Then place the uncoloured Halwa on top of the Green and spread it evenly again.
10) Lastly top with Orange part of Halwa and spread it to form an even layer.
11) Smooth the Sides and leave it aside to cool.
12) Using a Warm Knife, cut the halwa into desired shape and garnish it with roasted nuts and sultana. Serve them Warm or at Room Temperature.
This is how it looked...
The Orange colour might not be exact because I actually didnot have Orange...I used Yellow and added a little Pink to it to achieve this colour. My Husband and our friends who visited us for dinner that night were very impressed and enjoyed the sweet immensely...and I am very Happy that they liked it. So heres another food item I tried to be innovative with by adding Powdered Cashew and Dessicated Coconut. But if you prefer the regular Sooji Halwa...check out Spanz and Siri's Recipes which are equally Awesome...!!!
So I am sending this across to EC's What's Your Favourite (WYF): Colour in Food Event
Recipe Source: Spandana of Cinnamom Trail and Sirisha of Ambrosia Flavours....and My Modifications...
Image Source: My Phone Camera...
Hope You All liked this Post...Please do try this version and let me know how it turns out...
So Until Next Time...Happy Cooking...:-)
Thursday, August 14, 2008
She is a Friend and I truly cherish this Friendship Gesture from her...Thank You so Much Padma...Much Appreciated..:-)
I would love to pass on to pass on this Friendship Card to my Good Friends...who are also my Blogging Friends...
* Swetha of Swethsy...
* Sirisha of Ambrosia Flavours...
* Deepthi of Deepthi's Cosmos...
* Poornima's Maya...
Thank You...and until next time...Take Care..:-)
Friday, August 1, 2008
I took out the recipe I had for baking Dinner Rolls which we got in our Yeast Goods class which I used on regular basis when at School in other Kitchen classes...I used to bake these rolls to serve as accompaniment to Soups, Stews to get extra points when the final dish was served for our chef to taste and evaluate. Some Chefs were impressed as to how I found time in between cooking 4 items in a 4hour kitchen class...I always ended up getting extra points for making that extra bit of effort...and this practice helped me in my Advanced Yeast Goods Class..(I scored 98/100...highest in the school...)
200gms Plain Flour/Wholemeal Flour (If you can get - Bakers or Bread Flour)
10gms Active Dry Yeast (or 5 gms Fresh Yeast)
1/2 tsp Salt
2 tbsps Butter (melted and cooled)
Caraway(Ajwain) Seeds/Sesame seeds
Milk to brush on top
6) Once the dough has doubled in volume, remove it onto a lightly floured surface. Then knock back the dough to its original size by kneading it in slow motion using the palm of your hand. Continue kneading for another 10 minutes till the dough is smooth and elastic.
7) Then add the melted butter and knead again till butter is well incorporated into the dough.
8) Divide into 6 equal portions (above recipe makes 6 rolls) and shape them into rolls by rolling them in a circular motion using the palms of your hands and place them on a lightly oiled baking tray. (refer picture below)
9) Leave them in a warm spot for another 20/30 minutes to rise again. (picture below)
I had these pictures that I shot long ago for the purpose of blogging...but back then never had the time to blog as regularly... as i do now...So I am using the same snaps I shot back then for this post... But I recently baked them as an accompaniment to Spicy Pav Bhaji...
Image Source: My Trusty Phone Camera
Recipe Source: Yeast Goods Class (with my own additions and deletions ofcourse..he he...:-D)
Try this recipe out and do let me know how it comes out...Until then Happy Cooking....:-)