2 cup of Khoya (condensed milk)
1 cup of grated coconut (unsweetened)
1 cup of sugar
Mix all the three ingredients together. Heat a heavy base skillet. Put the mixture in the skillet, and lower the heat. Keep stirring the mixture till it turns gooey. Turn off the heat. Apply grease (oil/butter) on a plate and set the mixture on it. Keep it in fridge for an hour and then cut them in little square
Coconut Fudge (Nariyali ki Barfi)
Saturday, October 17, 2009
Posted by Richa at 10:43 AM 0 comments
Labels: Desserts
Mary Ann's Pecan Pie
Tuesday, September 9, 2008
Pie crust:
1 cup flour
¼ teaspoon salt
¼ teaspoon baking powder
⅓ cup Crisco (shortening)
⅓ cup cold water (approximate)
Pecan filling:
3 eggs
1 cup brown sugar
7 oz. light corn syrup
2 tablespoons bourbon
1 teaspoon vanilla
dash of salt
¼ cup melted butter or cream
1 heaping cup pecans
Pie Crust:
Mix dry ingredients. Cut in shortening with a pastry blender or a knife and fork until it resembles corn meal with pea sized clumps of shortening. Add water--stir in just enough to hold dough together. Makes enough for one 9-inch pie.
Filling:
Beat eggs. Add sugar, corn syrup, bourbon, vanilla, and salt. Mix well. Stir in melted butter. Mix in pecans. Pour into unbaked 9-inch pie shell. Bake at 450 F for 10 minutes. Reduce temperature to 350 F and bake 25-35 minutes longer, until filling is set.
Posted by Mary Ann at 6:40 PM 1 comments
Brownies
1 c plus 2 T sugar
½ c plus 2 T unsweetened cocoa
½ c butter
2 eggs
1 t vanilla
⅔ c flour
¼ t baking powder
½ t cinnamon
pinch salt
Melt butter. Mix butter, sugar, and cocoa. Add eggs one at a time. Stir in vanilla. Add dry ingredients. Stir just until combined. Bake in greased 9x9 inch pan at 350 F for about 30 minutes.
Posted by Mary Ann at 6:39 PM 0 comments
Maggi: The way I like it
Sunday, September 7, 2008
The favorite Indian junk food: Maggi. Everyone likes it differently. Some like it boiled, some like it fried. The way I like it:
Ingredients:
- 1 tomato
- 1 cup peas
- 1/2 cup beans
- 1 Maggi Masala
- Tomato Ketchup, Maggi Masala chili sauce
- Badshah Chaat Masala to taste (I like Badshah Chaat Masala, you can try others)
Recipe:
- Boil Maggi noodles in a pan.
- Drain the water from the noodles and keep them aside.
- Boil tomato, pease and beans.
- Add the boiled Maggi noodles in the boiled vegetable mixture.
- Add the Maggi Masala (the tastemaker provided with the noodles).
- Add tomato ketchup and Maggi Masala chili sauce. It will thicken the mixture.
- Cook for 3 minutes to boil off the extra water and then turn off the heat.
- Add Chaat masala to your taste and eat. :)
Posted by Richa at 2:56 PM 0 comments
Mushroom Do-Pyaza (Mushroom and Onion)
Ingredients:
- 4 cup mushroom
- 3 large onions
- 2 tomatoes
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp chili powder (lal mirch)
- 1 tsp coriander powder (dhaniya)
- 1 tsp garam masala powder
- 2 tbsp oil
- 5 garlic cloves
- salt to taste
Recipe:
- First chop onions, tomatoes and mushrooms.
- Now make a paste of half the onions, ginger and garlic.
- Heat oil in pan and add this paste.
- Once it starts leaving color, add all the dry spices.
- Mix well and add the remaining chopped onions and tomatoes.
- Fry well till tomatoes are tender and mixed well with the paste.
- Now add the mushrooms and mix well.
- Cover and let mushroom cook for five minutes.
- I like to add some green peas (and beans if you like) with the mixture and cook till its done.
- Turn off the heat.
Posted by Richa at 2:42 PM 0 comments
Labels: Entree, Indian, North Indian
Chilli Paneer
Ingredients:
- 5 medium tomato, chopped and made into paste
- 250 gm paneer, cut in cubes
- 1-1/2 tablespoons ginger paste
- 1-1/4 tablespoons garlic paste
- 5 spring onion, white and green, chopped into small pieces
- 4 teaspoons cornflour
- 1-1/4 teaspoons black pepper
- 1-1/2 teaspoons salt
- 4 teaspoons oil
- 2-1/4 teaspoons hot sauce
- 1 cup water
- 2 teaspoons paneer, grated (for garnishing)
Recipe:
- Mix cornflour, salt, black pepper and hot sauce in a cup of water to prepare paste.
- Heat oil in a heavy non-stick skillet.
- Add ginger and garlic pastes and stir-fry for a minute or two, until the raw smell of the paste is gone.
- Add the spring onion and stir fry for a minute.
- Add the tomato puree and cook for a minute
- Add the cornflour-water paste, stirring as you add it in and cook on low flame.
- Cover with a lid and allow to cook on low flame for 5 minutes.
- Remove from flame and mix well (you will notice the paste has become thicker due to the presence of cornflour. A beautiful brown color has appeared.)
- Add the paneer cubes and stir them lightly, being careful not to break.
Posted by Richa at 1:52 PM 0 comments
Labels: Entree, Indo-Chinese