lngredients milkmaid 1/2 tin milk 1/2 cup Butter 125gm Maida 125gm Coco powder 50 g Baking powder 1 tsp Powdered Sugar 75 g Egg 2 Walnuts or pecans chopped 1/2 cup Directions Preheat oven to 180 c.. In a separate bowl sift together flour, cocoa, baking soda. This will get rid of all lumps in the cocoa. In a stand mixer fitted with a whisk attachment, beat the butter &sugar until fluffy..Now add eggs one by one at medium speed .. (about three minutes)Fold sieved ingredients into the above mixture alternating with Milkmaid and milk. . Mix well to combine, scraping sides of mixer bowl down as needed to ensure even mixing.Add chopped walnuts.. Pour the batter into the greased and floured pan . smooth the surface then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch. Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely. Once cool, cut into squares and dust the tops with icing sugar.
Lamb Madras This Lamb Madras recipe is robust and spicy with a rich, thick gravy. It’s easy to make too!
Ingredients 500 g (16 oz) lamb or mutton, cubed 4 tomatoes, chopped 1 large onion, chopped 5 tbsp (70 ml) tomato puree Juice of 1 lime 2 tsp garam masala 3 tbsp ghee or vegetable oil Spice Mix 1 4 dried red chillis, broken 1 tsp cumin seeds 1 tsp fenugreek seeds 2 green cardamoms 1 tsp chilli powder 1 tsp turmeric 1 tsp salt ½ tsp black pepper Instructions Heat the ghee in a pan over a medium-high heat and brown the lamb for 5 minutes. Remove with a slotted spoon and put to one side. Add the onions to the pan and fry for 5 minutes or until golden brown. Add Spice Mix 1 to the pan and fry for 1 minute. Add the tomatoes, tomato paste, the browned lamb and 1 cup (250 ml) of water. Bring to the boil, cover and simmer for 1½-2 hours or until the lamb is tender. Add the lime juice and garam masala. Simmer uncovered for a further 10 minutes. Serve. Tips Lamb Madras should be a rich curry with a nice thick gravy. This is a lot spicier than it appears. The lime juice gives a slight sourness. Reduce the chilli powder for a milder version!
Ingredients 4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes. 3 tablespoons oil 1/2 teaspoon cumin seed (jeera) 1/8 teaspoon asafetida (hing) 3 whole dry red chilies broken in 2 pieces 1/4 teaspoon turmeric (haldi) 1 tablespoon coriander powder (dhania) 2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi) 1 teaspoon salt 1/4 teaspoon red chili powder 1/2 teaspoon mango powder (amchoor) Method Wash peeled and cut the potatoes in small cubes. Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan. Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between. From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water. After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve. Enjoy! Suggestions Aloo Methi tastes great with plain paratha, Kadhi Rice etc. I like left over for making sandwiches.
Recipe submitted by Sasi K. I made this beautiful delicious snowman coconut ladoos for last year Christmas party and it was a top hit. As soon as I placed them on the table, all I heard was “WOW!” and that’s it. They got vanished in a glimpse of a second and of course, they were generous enough to leave me with a plate at least. This was the talk for a while among my family and friends. I had so much fun decorating them and that’s the time I got the idea of recreating this with my baby nephew. He was as thrilled as I was and we had an awesome aunt-nephew time together which is ineffable. Let your precious moment begins with your little ones as well! Ingredients: Coconut Ladoo Sweetened Desiccated Coconut – 1 1/2 cup Condensed Milk – 1/2 cup Ghee – 1 tsp Snowman Edible Accessories (Refer to the picture for ideas) Hat ———- Mini Reese’s chocolates or mini Rolo or any chocolates that look like mini hat. Eyes ———Chocolate vermicelli candies or Oreo cookie crumbs Nose ——– Mini bead candies Mouth —— Mini vermicelli candies Scarf ——– Sour belts candy (Cut them into thin strips) Buttons —– Mini heart candies Method Heat 1tsp ghee in a low-medium flame on a non-stick pan and lightly roast 1 cup of desiccated coconut in it for 5 secs. DO NOT Burn them! (Remaining ½ cup of desiccated coconut will be used to roll in the ladoos.) Remove the ghee-coconut aromatic mixture from the fire and let it cool completely. Now is the moment to let your kids join you in this kid’s friendly cooking adventure. They will cherish this memorable moment forever. Let them do the magic! Ask them to mix the condensed milk in the coconut mixture. Ask them to roll equal amount of small size coconut ladoos for snowman head and medium size coconut ladoos for the snowman body. Let them coat all the ladoos by rolling them in the remaining desiccated coconut as a final coating which will give a frosty looking to the snowman. Let them assemble the snowman head and body part together. Use condensed milk as glue to hold them together. Now, it is time to decorate their snowman with hats, eyes, nose, mouth, scarfs and colorful buttons. Once again, use condensed milk as glue to stick those cute little edible accessories on their snowman. Notes: Let their imagination run wild and surely, they will enjoy to the core. The outcome will be fantastic only because it was created by your little ones! Beautilicious!!
Ingredients 2 ½ cup shredded coconut (fresh/frozen) 1 cup sweetened condensed milk [Use milkmaid] ½ tsp cardamom powder ½ cup coconut for garnishing/rolling the laddoo Method: Heat a heavy bottom flat pan (preferrable non-stick) on low flame. Add the shredded coconut first and gently stir it for about a minute. This is to remove any kind of moisture from the coconut and also to bring out its nutty flavor. Be very careful as it gets burnt very fast. The coconut should have a very pale brown color; the aroma from coconut is heavenly. Next add the condensed milk and stir. Make sure that the coconut mixture does not get stuck to the bottom. Depending on the quantity it takes about 20-25 minutes to thicken up. Add the cardamom powder at this stage and mix well. The mixture also thickens up after it is cooled. After it is sufficiently cooled, taken small pieces and roll into balls. Garnish or roll this over the remaining coconut shredding. This makes about 10-15 medium sized laddos.
