Lovely Reminders Of Lovely Moments...

Rava Laddu.

Ingredients:

1.     Rava                           -1 ½ cup

2.     Ghee/Vanaspati            - ½ cup

3.     Sugar                          - 1 cup

4.     Cashew nut               - 3 spoons

5.     Kismis                         - 3 spoons

6.     Cardamom powder – ¼ spoon

Method

Fry rava in 2 spoons of ghee till it becomes golden brown colour. Remove from heat, add sugar and grind. Heat the remaining ghee, fry nuts and kismis and add it to the rava-sugar mixture. Mix well adding cardamom powder. Make round balls and decorate with cherry pieces.

Marvelous Riverside.

Prawn Pulavu.

Ingredients:

1.Basmati rice              : 1 kg

2. Onion                        : 4

3. Ginger-garlic paste   : 2 spoons

4. Water                        : 10 cups

Milk                              : 1 cup

Salt                               : 1 spoon

Garam masala            : 2 spoons

Knotty leaves              : 4

5. Prawn                       : ½ kg

6. Green piece            : 1 cup

7. Ghee                         : 1 cup

8. Sliced capsicum      : 1

Method

Soak rice for half an hour. Slice onion. Heat ghee and roast onion and keep aside half of it. Roast the remaining onion adding ginger- garlic paste for 5 minutes. Add the fourth ingredients and boil. Add rice, prawn and green piece. Cook for ten minutes in low flame. Serve after garnishing with capsicum and roasted onion.

Fruit Salad.

Ingredients:

Fruits                                - 1 kg

Custard powder              -2 spoons

Milk                                   -   500 ml

Sugar                                 - 6 spoons

Method

Slice fruits into small pieces and mix three spoons sugar and keep for cooling in fridge. Take two spoons custard powder, add two spoons milk and make it a paste.

Boil 500ml milk adding three spoons sugar. Add the custard paste into the boiling milk whisking well for five minutes to become a creamy paste. Remove from heat and allow natural cooling. Keep in the freezer for one hour. Add cut pieces of fruits and serve.

Cherry Topped Chocolate Cake.

Ingredients:

Eggs                                     5

Flour                                    250 gm.

Sugar                                   250 gm.

Butter                                  250 gm.

Cocoa                                   2 table spoon

Vanilla essence                   1 teaspoon

Baking powder                    1 teaspoon

Sift flour and baking powder together. Cream butter and sugar till it becomes fluffy. Whisk egg. Add flour to it and whisk again. Add butter, sugar, vanilla essence and cocoa and whisk again. Grease a cake tin. Pour the mixture, bake at 180 degree C in a pre-heated oven for 45 minutes. Remove from heat and allow to cool.

White Sweet Roses Cake.

Ingredients:

Maida.                      120 gm

Sugar.                      100 gm.

Egg.                           3

Vanilla essences    1 teaspoon.

Baking powder.     1 teaspoon

Baking soda.            1/2 teaspoon

Sunflower oil.          100 ml 

Whipping cream.    200ml

Sugar syrup.              100 ml

Beat eggs.

Add vanilla,beat well.

Add sugar,beat well.

Add sunflower oil,beat well.

Add dry ingredients,stir well.

Bake in 180° pre heated oven for 45 minutes.

Allow to cool.

Beat whipping cream to stiff peaks.

Layer the cake.

Apply sugar syrup.

Apply whipping cream.

Repeat the process.

Cover the cake with whipping cream.

Decorate with suitable nozzles.

Allow to set in refrigerator for 2 hours before use.

The Setting Sun.

The Rising Moon.

Falooda.

Easy Falooda  

Pistha ice cream                      500 ml.

Vanilla ice cream                     500 ml.

Sliced fruits                               4 cups

Sugar                                           1 spoon

Raisins & cashews          1 cup

Almonds (sliced)                      1 spoon

Basil seeds                                 4 spoons

Jam                                             4 spoons

Cherry                                         5

Tutti frutti                                  2 spoons

Soak basil seeds for fifteen minutes. After swelling, drain water. Keep aside. Mix sliced fruits with sugar and allow to cool. Take a long glass. First add one scoop vanilla ice cream. Then add one spoon jam. Next layer one spoon sliced fruits. Then layer soaked basil seeds. Then layer one scoop pistha ice cream. Then add raisins and cashews. Add tutti frutti. Repeat the layers again. Garnish with cherry and almonds on the top.

          

Beautiful Evening.

Sunset at Kumarakom.

Rosette Cake.🌹🌹

Ingredients:

Maida.                      120 gm

Sugar.                      100 gm.

Egg.                           3

Vanilla essences    1 teaspoon.

Baking powder.     1 teaspoon

Baking soda.            1/2 teaspoon

Sunflower oil.          100 ml 

Whipping cream.    200ml

Sugar syrup.              100 ml

Food colour.               Pink, green.

Beat eggs.

Add vanilla,beat well.

Add sugar,beat well.

Add sunflower oil,beat well.

Add dry ingredients,stir well.

Bake in 180° pre heated oven for 45 minutes.

Allow to cool.

Beat whipping cream to stiff peaks.

Layer the cake.

Apply sugar syrup.

Apply whipping cream.

Repeat the process.

Cover the cake with whipping cream.

Decorate with suitable nozzles.

Allow to set in refrigerator for 2 hours before use.

Bread Pudding.

Ingredients:

1. Bread (sliced into small pieces) - 2 cups

2. Egg                                                 - 2

3. Milk                                               -2 cups

4. Sugar                                             - 6 spoons

5. Butter                                             - 1 teaspoon

6. Vanila Essence                                  -1 teaspoon

7. Grated nutmeg                                 - ¼ teaspoon

8. Nuts                                                     - ¼ cup

9. Kismis                                                  - ¼ cup

Method.

Beat egg. Add milk, sugar, butter, vanilla essence and nutmeg. Apply butter in a pudding mould, put bread pieces in it, pour the mixture and add the nuts and kismis and keep for ½ hour to get soaked. Cover the mould with a soft paper and cook in steam. Allow natural cooling. Serve in a plate and garnish.