Elayappam/Ela Ada

Elayappam is a popular snack in my family. For me elayappam comes with many fond memories. My grandma, mom and her sisters used to gather in grandma's kitchen, sit together and do the process of spreading appam to ela. We liittle ones hardly join them for watching and yeah we were busy in playing right. Ohhhh i miss those days and my dear ones. Ok enough of my nostalgic momemts right? :) .

Coming back, we were in an indian store and my hubby noticed frozen ela ada/elayappam there. He wants to buy it. I always try to avoid frozen foods and so promised to do it at home with our traditional recipe. So this is for my dear hubby. The taste was yummy and got thumbs up from him and our friends. Double happy :) .Here comes the recipe for you all. Happy cooking .

Preparation Time:30 minutes
Cooking Time:20 minutes
Serves:3

Ingredients:

Raw rice	1 cup
Jaggery	2&1/2 cup
Grated Coconut	1&1/4 cup
Water	1/4 cup(appx)
Banana leaf	as needed

Preparation:

(1) Soak raw rice in water for about 15 minutes. Drain the excess water and spread rice over a newspaper so that excess water will be drained off. Grind raw rice in a mixer and make a very fine powder. Sieve it to make sure it is finely powdered. Mean while mash jaggery too into fine powder

(2) Now take 3/4 cup of jaggery in a bowl and add 2 tspoon of water to it. Mix well using hand to ensure jaggery is finely powdered. To this add rice powder and mix well using hand.

(3) Combine jaggery and rice powder. Now you have to make it a thick dough. Sprinkle water little by little and mix well using hand ( Don't add more water. The dough should not be loose or too tight.). Make a medium thick dough.

(4) Now heat the banana leaves over the flame of stove and keep it aside. Take one leaf and add around two tspoon of dough to the centre of leaf (adjust the quantity depending on the size of leaf) Spread it using the fingers and make a circular shape (refer the picture). Spread the dough so lightly so that the leaf should be transparent.

(5) Above that sprinkle around 2 tspoon of coconut and jaggery one above the other as shown in the picture (you can increase or decrease the amount of jaggery/coconut as per your taste).

(6) Fold over the leaf. Now seal the edges. For that first fold the two edges and finally cover it with the third fold. Repeat it with other leaves. I made 8 such packs.

(7) Steam it using a steamer. I used idly cooker to cook. It will be ready in some 20 to 30 minutes.  (When you open the leaf one part of dough will be stitched to other half. This is the correct stage. If you add more water while mixing it will be seen as squishy)

Your elayappam/ela ada is now ready.

Tips and variations:

• You can also add boiled green gram/payaru with this. Sprinkle 2 tspoon each as the third layer over the coconut.
• Be careful while adding water. Adding more water will make appam squishy.

Mysore Pak-Soft

Mysore pak is one of my favorite sweet. Here in US we can't get it from any bakery. Last month one of our friend brought this from India. That was amazing and i wish to taste it again. Got some tips from my sweet grandma, watched vahchef's video and finally prepared jangris and mysore pak. But i couldn't agree with the taste of jangri thats why not posting that recipe. Regarding mysore pak, it came out too good. I'm very much satisfied with the taste and texture. 

So you too can try. All you need is little bit concentration. 

Ingredients:

Besan flour/Kadalamavu	1 cup
Ghee(melted)	3/4 cup for mixing+1/4 for stirring

For Sugar Syrup:

Sugar	3/4 cup
Water	1/4 cup

Preparation:

(1) Heat a pan and add 1/2 tspoon of ghee. To this add besan flour and saute it. In medium heat stir for around 5 minutes so that its raw smell goes off and a nice flavor emanates.

(2) Sieve the roasted flour to make sure it is evenly powdered (If you found any small balls just break it with hand and sieve it).

(3) Now add 3/4 cup of ghee to it and mix well. You will get a liquid form of mixture here, which will be in pouring consistency. Keep it aside.

(4) Mean while grease a silver plate/cake pan with ghee and keep it aside. I used bread making pan. Keep it aside. In a non stick pan add sugar and water( level should be just to cover the sugar. Don't add too much of water).

(5) In low to medium flame allow it to boil. Stir well till sugar dissolves completely. Once it dissolves stop stirring. Let it boil and reach one-string consistency ie when you take a drop of sugar between your thumb and fore finger it will form a single string. For more details click here->Sugar Syrup Consistency.

(6) Once you got one-string consistency reduce the flame to low and pour the besan mixture into it. Stir continuously. Add little ghee to it (remaining 1/4 cup) . Mind to stir continuously. Initially it will stick to the pan. Add the remaining ghee little by little and stir. At one stage mixture will move to the sides of the pan and will not stick anymore to the bottom ( I couldn't take that final snap. Just like the final stage of ada pradhaman, but that not much thick). All this will be done within 5 to 7 minutes.

(7) Switch off the flame and pour it to the greased pan. It will settle smoothly. After 5 minutes (with little heat in it) cut it to your desired shape using pizza cutter/knife. I used knife. Allow to cool completely and take out the pieces. Enjooooyyyyy………..

Happy Diwali…..

Tips:

• Sugar syrup consistency is important. 
• Mixing besan and sugar syrup is also important. If you proceed further from the correct state mysore pak will turn hard and crispy. Always mix in low flame

Sugar Syrup Consistency

I like to share consistencies of sugar syrup with you all because this may be useful for those who are interested in making sweets. I'm not an expert but like to share my experience. I tried doing some sweets using sugar syrup without removing its impurities. So posting as it is….Those sweet recipes are coming soon :)

Ingredients:

Sugar	1 cup
Water	1/2 cup

Preparation:

(1) Take a steel vessel/ non stick pan and add sugar, water to it. You have to add water just enough to cover it. If you add more water you have to wait more to reach the desired consistency.

(2) After adding both allow it to heat and stir till sugar dissolves completely (if you are new to this always do it in low flame). Once sugar is completely dissolved stop stirring. Allow it to boil ( If you continue to stir after this stage the consistency may vary).

(3) Sugar will starts boiling.

(4) You can check the consistency using a spoon/wooden spatula. Dip it in the syrup and lift out. Allow to cool for 2 or 3 seconds to cool it. Touch it using your fore finger and now fore finger and thumb together. Gently pull the fingers apart. Check for the result(below). You have to check it frequently because in seconds the consistencies may vary.

Thin syrup:

This will be the first stage. If you press the syrup between your fingers you can feel just as touching the water. No sweets are done at this point.

Sticky syrup:

Here if you press your fingers and pull it apart you can feel the syrup as little bit sticky. Gulab jamun can be prepared at this stage.

Half thread consistency:

Here a single thread will form but when you pull apart, it will break forming half string. Jangri/Jilebi and even gulab jamun can be prepared at this stage. 

Single thread consistency:

Here a single thread will form and will not break when you pull apart your fingers gently. Mysore pak/Badushah can be prepared at this stage.

Two thread consistency:

Here two thread will form and will not break when you pull apart your fingers gently . Boondi ladoo can be prepared at this stage.

Three thread consistency:

Here three thread will form that do not break when you pull apart your fingers gently. Sugar crystallizes at this stage.

There are more details like soft ball/ hard ball consistencies. As i personally don't experience it, i don't wish to share. I ll update when i try.

Ari Unda/Rice Ladu

A sweetie evening snack, ari unda which goes well with tea and also can be enjoyed as a chit-chat snack...

Ingredients:

Matta Rice	1 cup
Grated Coconut	1/2 cup
Jaggery(powdered)	1/2 cup
Cardamom(optional)	4 cloves

Preparation:

(1) Wash matta rice in water for multiple times till clear water comes. Drain the water and keep aside. Below picture includes grated coconut and powdered jaggery too.

(2) Heat a pan and add rice to it. Saute till color of rice changes brownish and it starts to breaks(pops up). Saute in low to medium heat to avoid burning. It will take some 15 to 20 minutes. Allow to cool.

(3) Now grind rice and cardamom(i didn't used) in a mixer and make powder. Don't make coarse or very fine powder .

(4) Add powdered jaggery and coconut to the rice powder and grind once again. Grind only for few seconds just to combine them.

(5) Take it in a bowl and make ball shapes using hand. Your ari unda is ready.

Have it with your tea.

Tips:

• Since we are using fresh coconut, it won't last for more than two days unless refrigerated.
• Saute rice till it starts breaking and avoid burning.
• Above quantity yield some 8 to 10 ari unda

Home Made Chocolates

Yeah now time for sweetness. I know all of you love chocolates. Do you know preparing home made chocolates are so easy???Yes, it is!!!!  I got this recipe from one of my favorite cooking show. 

My little one like this very much and i love to see his smile when he chew it. He will tell as "chac, chac" with a lovely smile…heehee..ok story time over and here comes the recipe with my clicks...

Preparation Time: 15 min
Setting Time: 8 hrs in room temp/4 hrs in refrigerator
No.of Chocolates: 15(big)

Ingredients:

Cocoa Powder( i used Hershey's)	1 tbl spoon
Drinking Chocolate	5 tbl spoon
Icing Sugar/Powdered Sugar	3 to 5 tbl spoon
MilkMaid/Condensed Milk	1/2 cup
Milk Powder	2 tbl spoon

Preparation:

(1) Take cocoa powder in a bowl. Add icing sugar to it and mix well with a spoon or spatula.

(2) Now add milk powder to it and mix well.

(3) To this add drinking chocolate and mix all the contents well using a spoon or spatula.To this dry ingredients pour condensed milk little by little. Mix well.

(4) Mix the dry ingredients with the condensed milk using hand. You will find it too sticky to mix. But be patient and mix well. Make a thick paste (Don't make it watery). Now leave aside for 20 minutes in room temperature to set well (You can also keep the same in refrigerator for about 10 min).

(5) Once it is set you will get a very thick paste. Take one bunch(lemon size) of prepared mixture in hand. Make ball shapes by rolling it using hands.

(6) Keep the ball shapes in a plate (keep space between each chocolates,preferably placed above a foil paper/wax paper to avoid stickiness, i didn't used).

(7) Now keep aside for more than 7 hours in room temperature or more than 3 hrs in refrigerator. Your home made chocolates are now ready (Ball shapes will slightly depress and form circle shapes).

(8) You can store this chocolates in a container or else cover each chocolates with a foil paper and store it. Store in refrigerator for short term use and in a freezer for long term use.

Prepare and enjoy your own chocolates
:)

Carrot Halwa-Guest Post

Hi everyone, I am Aswini from Happy cooking blog. I thank my friend Shyama for creating a space on her blog to make a guest post. Whenever we start a new thing, we start with a sweet. Since this is my first guest post, I planned to make a sweet. But had no idea what to do. Making carrot halwa was my long time dream. So took this day to make it true. So here comes the recipe.

Ingredients:

(Serves 2)

Carrot	3 or 4 cups grated
Sugar	½ to ¾ cup
Milk	2 cups
Condensed milk(optional)	3 tbsp
Cardamom	4
Nuts(almonds,cashew,pista)	3 or 4 tbsp
Raisin	2 tbsp
Ghee	3 tbsp
Salt	A pinch

Method:

1.       In a heavy bottomed pan(I used pressure cooker bottom) , heat a tbsp of ghee and fry the nuts and raisin and set aside.

2.       In the same pan, heat rest of the ghee and add the carrot gratings and fry for a second. Then add 2 cups of milk and allow the carrot to cook.

3.       Keep the flame on low or medium. Once all the milk has evaporated, add condensed milk, sugar, pinch of salt and cardamom(I powdered sugar and cardamom in a mixer).

4.       Keep stirring till it gets a bit dry and consistency as of halwa. Garnish with nuts and raisin. Serve warm. Happy eating

  

Notes:

·         If you are adding condensed milk, reduce the amount of sugar you are adding.

·         Adding raisin is also optional. Some people may not like it in halwa.

Strawberry Bread

I made this bread on my hubby's bday instead of cake…. Enjoy this healthy dish in morning as well as in evening...

ingredients:

Maida	2 cup/260 gm
Egg	3
Butter(unsalted,at room temperature)	1/2 cup/110 gm
Powdered sugar	3/4 cup/150gm
Vanilla essence	1 tspoon
Strawberry	1&1/2 cup/360 gm
Nuts(i used almonds and walnuts)	1/2 cup/110 gm
Baking powder	1/2 tspoon
Baking soda	1/2 tspoon
Yogurt	1&1/2 cup/360 gm
Salt	1/4 tspoon
Ground cinnamon(optional)	1 tspoon

Preparation:

(1) Chop strawberries into small pieces. Also crush the nuts. Keep both aside.

(2) Take a large bowl and add butter to it. Beat it with an electric mixer or hand mixer till it is softened. Now add sugar to it and beat well until light and fluffy.

(3) To this add eggs one by one, beating well after each addition. Now pour vanilla extract and beat well. Now the ingredients will be in liquid form. Keep it aside.

(4) In another bowl add maida after sieving two times. To this add baking soda, baking powder, ground cinnamon and salt. Mix well. Keep this dry ingredients aside.

(5) Add this dry ingredients and yogurt to the beaten butter ingredients. Add it alternatively starting and ending with the dry contents. Now you will get a medium thick dough.

(6) To this dough add strawberry and nuts. Mix well. Dough for the preparation of bread is now ready.

(7) Mean while preheat your oven to 350 degree Fahrenheit. Spray the baking vessel with oil and pour batter into it. Bake it in oven for about 60 to 70 minutes or tooth pick inserts comes out clean.

Your strawberry bread is now ready.

Tips:

• Dark brown in bread is from the ground cinnamon. You can skip it if you want.
• Always fill the dough to half of the baking vessel since the amount of dough will rise while baking.

Vanilla-Butter Cake with Confectioners Frosting

This is our 2nd wedding anniversary cake. It came out too good,which i too did't expect :)

Ingredients for Cake:

Maida/All purpose flour	1&1/2 cup/350 gm
Butter	1 cup/225 gm
Sugar	1&3/4 cup 345 gm
Egg	4
Vanilla essence	3 tbl spoon
Baking powder	1 tspoon
Baking soda	1 pinch
Milk	1 cup
Salt	1/2 tspoon

Preparation:

(1) In a bowl sieve maida/flour two times. To this add salt and baking powder. Mix well using a whisk. Keep this aside. Also take the rest of ingredients. The below picture involves sieved flour,butter,sugar and eggs.

(2) Take butter in a another large bowl. Using electric mixer or hand mixer beat till it becomes soft and creamy.

(3) To this gradually add sugar and beat till it becomes fluffy.

(4) Now add eggs one at a time and beat well after each addition till you get a smooth mixture.

(5) Pour vanilla essence to it and beat well till it is combined.

(6) Now add the dry ingredients and milk alternatively to the beaten batter little by little. Beat till you get a light batter(Don't make it too watery or thick. It should be of little dropping consistency). Now your cake batter is ready.

(7) Preheat your oven to 350 degree F. Spray the cake pan( i used a 9 inch pan) with oil and pour the batter into it. Keep in preheated oven. Your cake will be ready in 25 to 30 minutes.

(8) Allow to cool down for 10 minutes and carefully invert it in a rack. Now you can have your cake if you don't want frosting.

Tips:

• I used an electric mixer for beating. You can use a hand mixer or whisk. It takes more time.
• Mind to beat the batter well while adding each ingredients.
• Batter will rise during baking. So always fill batter to half of the pan.
• Keep an eye on the cake after 20 minutes. Avoid over baking.
• The cake will bake in 25 to 30 minutes or until a tooth pick inserts come out clean or when you press the centre it will springs back or the side of the cake will get separates from the pan.

Ingredients for Confectioners Frosting:

Confectioners sugar	2 cup/450 gm
Butter	1 cup/225 gm
Milk	4 to 6 tbl spoon
Vanilla essence	1 tspoon

  

for decoration(optional):

Cherry	8
Small candies	as needed

Preparation:

(1) Take butter in a large bowl. Beat till light and creamy.

(2)Now add vanilla extract and beat well till combined. Gradually add confectioners sugar into it and beat well till you get a soft and creamy mixture.

(4) Pour 2 to 4 tbl spoon of milk to it and continue beating. You should make it into a spreading consistency. If you need add more milk to obtain the desired consistency. Your frosting is ready.

(5) Now spread the frosting over the top and side of the cake. I spread it with a knife(It took some time for me to get a polished surface :p).

(6) Design the cake as your wish. I decorated by sprinkling small candies over the top and adding cherries.

Your vanilla-butter cake is now ready with frosting. Enjoy:)