Here is the next dish in the sugar cane juice series. Kesari is part of Tamil cuisine and any celebration in Tamil Nadu will have a type of kesari in its menu. Some hotels provide it for free with breakfast. If we want to have a sweet then the first dish that pops in my mind is kesari. I love kesari with rava/ sooji whereas my hubby loves vermicelli kesari. So usually I go for vermicelli kesari but for this sugar cane juice series, I made it with sooji. You can prepare kesari two ways. Either you can serve it in a bowl along with a spoon or you can make slices and distribute it. For the pudding type, we need to add 3 cups of water per cup of sooji but for making slices, you need to decrease the water quantity. I have used 2 1/2 cups of liquid for this kesari as I made it into slices. I just substituted the water in kesari recipe with sugar cane juice and omitted the sugar. The kesari was mildly sweet and perfect for us. We just loved it. Again it had a mild sugar cane flavour.
Posts tagged CASHEW
Today is the 18th day of Tamil month Aadi and it is celebrated as aadi perukku. This day is celebraated to welcome the river Cauvery in Tamil Nadu. Usually rice varieties such as lemon rice, puliodharai, coconut rice, pongal and thayir saadam are made with vadai and payasam. Rituals are performed on the river banks. As I have never lived in a place near a river during childhood, my mom never celebrated aadi perukku. But after becoming a blogger, I am so much interested in festivals, and I read a lot about aadi perukku in books and blog. Though I don’t actually do the pooja, I just made the payasam and coconut rice.
Recipe Source: Allrecipes
Cocoa Powder-1/3 cup
Flour/ Maida-1/2 cup
Baking Powder-1/4 tsp
Cashew Nuts-1/2 cup
1. Preheat oven to 175C.
2. Grease an 8″ square pan with butter.
3. Sift together flour, cocoa powder, baking powder and salt.
4. In a bowl cream together sugar and butter.
5. Add the eggs and beat until incorporated.
6. Add the flour mixture beat until combined.
7. Add the croken cashew nuts and mix.
8. Transfer mixture to the greased baking pan.
9. Bake for 20-25 minutes or until a tooth pick inserted comes out clean.
10. Allow the brownie to cool in the pan.
11. Cut into square pieces.
12. Dust with icing sugar.
13. Remove the slices from the pan and serve.
Last month’s Daring Bakers Challenge was hosted by Aparna of My Diverse Kitchen. She is one of my favourite bloggers whose blog is a great inspiration for many bloggers like me. She is from Goa and so she chose three special bakes from Goa. One of the recipe was this mawa cake. Though I reside in India, I am not aware of this mawa cake until now. Looking at the ingredient list I became interested as it has all the Indian flavours like mawa and cardamom. Last month 19th was my 10th Wedding Anniversary and I made this cake for celebration. But as the next day became the worst day of my life ( I lost my mom after 4 days), I just kept these photos in draft and completely forgot about posting it on the reveal date. As I was going through my drafts today I saw this cake and then I remembered about posting it. This is the eggless version of the original cake recipe. It was so rich because of the amount of mawa used in the recipe. It was so soft, fluffy and the texture of the cake turned out so nice. I am quite happy about how this cake came out. My daughter loved it.
For this I made mawa at home. Nothing can beat the flavour of home made mawa. If you are not willing to spend hours in kitchen then go for store bought mawa. For those who doesn’t know about making mawa at home please refer to this post of mine on home made mawa.
I would like to thank Archana for the wonderful post she has written about me and this space. I will be very happy if you can take your time to read her post and appreciate the effort taken by her. You can read her post at her blog.
Gujiya is a north Indian sweet which has a crispy flaky pastry with a soft filling. The filling varies and the names of gujiya varies accordingly. This is somewhat similar to innippu somas we prepare in Tamil nadu. This gujiya has a soft mawa filling and the dry fruits added give a crunch to it. The outer cover is flaky and crispy complimenting the softer filling. Last week I prepared mawa from 2 litres of milk and that was lying in the fridge. When I was thinking of a dish to do under stuffed dishes for final day of first week in blogging marathon, I remembered gujiya. I browsed through many recipes and I adapted this recipe from those numerous recipes. The only mistake I did was, I didn’t seal the gujiyas properly. So when I tried to fry the first batch, they all opened up and the oil went into the filling. Lesson learnt. I sealed the remaining gujiyas thoroughly and the next batch came out properly.
This is a creamy and rich gravy perfect as an accompaniment to Indian flat breads. I prepared this as part of Punjabi Thali to go with makai ki roti. I came across this recipe in a Tarla Dalal book. This is a mildly spiced gravy and so my daughter liked it. She even didn’t complain about the makai ki roti.