Time flies so fast and we are in the third week of Blogging Marathon this month. For the third day, I have chosen the theme Holiday Dishes. My kiddo enjoyed nearly one and a half months of summer holidays and went to school only today. Keeping kids occupied during holidays is a difficult job and filling their tummies is too much hard work. Whenever my daughter gets bored, she asks for snacks. And I had to control the amount given as there were so many snack breaks during the day. As summer was at its peak during holidays, I made lots of cool drinks, ice creams and chilled dishes to beat the heat.
Posts tagged CONDENSED MILK
Last week, Madurai was so hot, I felt like running away to Munnar. Wherever I went, I took the pedestal fan along with me as ceiling fan was not doing its work properly. Working in the kitchen was the toughest job of all. But I had guests during that time, so couldn’t stay away from kitchen. My nephew is one of my fan when it comes to cooking. He loves most of the dishes I create and so if he visits, I make sure to prepare varieties of bakes and desserts. There were some mangoes and to beat the heat, I made these extremely delicious mango creamsicle for the kids.
For this month’s final week, I chose to do three dishes with coconut. I use coconut a lot and I had a really tough time selecting recipes for this week. Coconut has to be the star ingredient in the dish we choose. As my daughter’s academic year came to an end, there was a thanks giving arranged at school. Every student must contribute a box of sweet for the non teaching staff of the school. I made these ladoos for that. I didn’t follow any recipe. Just made it up as I was cooking. I used roasted poppy seeds to coat the ladoos. But if you don’t like poppy seeds, then go for grated dry coconut. It would be awesome.
Here is the final coffee in the beverage series I am doing for Blogging Marathon. And this is the best coffee of all the three iced coffees. It is very simple to make and you will crave for more even after finishing off a huge glass full of this coffee. Vietnamese coffee usually uses a filter some what similar to our coffee filter, but instead of having a container to collect the decoction, the whole filter is kept on the serving glass and served. The serving glass will have condensed milk and the coffee drips into the condensed milk. Once all the coffee has been filtered, the mixture in the glass is mixed with a tall spoon and ice cubes added to it. Sounds fun, right?
When you are doing stacked cakes or carved cakes, the cake needs to be firm enough to withstand thje pressure and should not crumble while you carve it with a knife. For making this type of cakes you always need to go for a butter based recipe. Oil based cakes are so soft, moist and crumbly that you can never carve it without crumbling it.
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.
Here is my first post from the sugar cane juice series. If you missed out on yesterday’s post and couldn’t understand what I am writing about, then you need to check yesterday’s post for details and why there is a sugar cane juice series in my blog. When I was asked to make some dishes with sugar cane juice, I couldn’t stay away from baking. So though I listed out traditional south Indian recipes, I also included cupcakes in it. And I feel that I did the good thing. These cupcakes with mild flavour of sugar cane juice were absolutely soft, fluffy and delicious. You can never stop at one.
Last week has been a disastrous week for me. After I got a recipe request for the eggless pineapple cake, I bought a pineapple home. When I first tried a recipe for the cake, it ended as being fudgy and gluey. So I had to discard the cake. Unfortunately, I ended up using all the pineapple juice and had to go to the stores again to buy a whole pineapple. This time after extracting the juice, I had the sense to reserve the remaining juice. And again the second try also ended up being fudgy. So again it had to be discarded. By the time I was so depressed and didn’t have any thought of pursuing my experiments. So after refrigerating the remaining juice, I took a break for a day. Finally I attempted it the third time and to my surprise, it came out very nice. I just wrapped it up in the cling wrap and thought of finishing off the cake the next day. Again a disaster struck. There was some problem in the power line and my house went to a power shut down mode. I really panicked as there were so many ingredients in the fridge. Electrician took two days to restore power in our house and we went without water and power for two days.
Wish you all a Very Happy Deepavali!!
Making Petit Fours has been in my list for long. I even thought of making this for the mega BM which I participated last month, but after I went after cookies, I just postponed it. And this month I have been posting for the Home Baker’s Guild Blogger Tuesday series and I thought of making it again. For the past two days it has been hectic here in my home. With Diwali round the corner, I am multitasking a lot. Diwali sweets prepartion and stitching Sruti’s dress are done at the same time. And as usual, I made the Blogger’s tuesday dish today as tomorrow it is supposed to go online. My hubby was wondering how I was working like a computer doing so much of tasks at the same time. But a good chef should know how to multi task. Am I right???