For the alphabet G, I found this recipe in one recipe supplement book. The photo was awesome, I liked it immediately. This was the very first recipe I tried for this BM and should say I was so disappointed with the recipe. There is one popular Tamil magazine called Aval Vikatan, which gives a recipe book as a supplement for each magazine. I used to buy the magazine just for the recipe booklets and had more than 100 booklets. But at one point I stopped buying and had the booklets stored in my book shelf. For this marathon, I had noted down two or three recipes from the booklets and the very first try itself went bad. The measurement of ingredients are so off and if a beginner tries the recipe, it surely would have ended up in the bin. I just did some on the spot changes to the recipe and finally finished it like how it looked in the picture. The next two or three attempts with the recipes from the booklets also gave the same type of result. I was so furious. We spend so much for the magazine but what they give are hopeless recipes. I just threw away all the supplements day before yesterday. If a recipe from a blogger doesn’t turn out good, I have seen some horrible negative feedback in social media but what to do with these famous magazines? I will never ever buy that book..
Posts tagged CASHEW
I made this last year for the International mega marathon, but when I changed the theme, I just let this sit in my drafts. And after a long time, this post will see the world. When I was searching for a simple sweets recipe for Srilanka, I saw this. Seeing the list of ingredients used, I bookmarked it immediately. Though it looks simple, it needs a lot of attention and you need some basic knowledge of sugar syrups. My toffee came out darker and harder than the one in the original recipe.
I made this for the Blogger’s Meet which took place two weeks back in Chennai. I think you might have read about it in my posts. This was one of the items in the goodie bags which I gave to my friends. I tried to replicate the famous Ferrero Rocher chocolate in this recipe. I picked those cute wafer half spheres during my last visit to Chennai and have postponed the preparation for so long. But once the meet was organised, I thought of doing it as part of the goodie bag. First I placed them in paper cups but finally I covered them in foil and packed them as I was travelling. Though there are some differences when compared to the original ferrero rocher. I haven’t used hazel nuts as they are so expensive here. But I used crispy white chocolate ( you can also use any roasted nuts) for the inner most part and cashew for the outermost topping. When I was trying my new Micro Wave Oven, I tried melting the white chocolate. But it was over heated and it turned into brownish crumbles. As I couldn’t do any thing to bring it back, I had it stored in a container. I usually munch on them as I love that caramelized sweet white chocolate. I used them in this recipe. My daughter loved the chocolates but I could only give her a few as they were supposed to be presented. But still she was satisfied with her portion and loved it.
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.
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.