Sweet Pongal

Sweet Pongal is cooked during Shankranti festival in South India. Sweet Pongal is dished-out with fresh harvested rice to celebrate Shankranti and to mark a festivities of new crop season. 

Javvarisi Semiya Paal Payasam | Sago Vermicelli Kheer | South Indian Payasam Recipe

Javvarisi Semiya Paal Payasam (Sago Vermicelli Milk Pudding/ Kheer). A real South Indian cannot live without payasam for a sweet occasion or rather any feast. 

Lemon Loaf Cake

This lemon loaf cake is a delicious lemon cake, glazed with a lemon syrup and drizzled in a lemon glaze. If you like lemon this cake is for you!

Seriously? Salt legislation…this is what a New York City Assemblyman finds important? You think I’m joking? Read this article and come back and tell me what you think.

Double Chocolate-Peppermint Bark

It’s December, and before you know it, your schedule can be jam-packed with parties, events and shopping, leaving you no free time to bake cookies for that gathering that’s tonight. Never fear! We’ve got a crowd-pleasing, no-bake dessert that only requires three ingredients.

Ovaltine Chocolate Cupcakes & Frosting

 

I had a sudden craving for chocolate last night. So right before bed I whipped up a few dozen regular sized cupcakes, and a few dozen minis. Then I ate a couple. I didn’t get around to the frosting until this afternoon, but honestly, this cake is so moist and flavorful that it can stand alone without the frosting.

 

 

Chocolate Oatmeal Bars

These cookie bars taste similar to a “no bake” cookie, minus the peanut butter and minus the somewhat off-putting texture of the no bake. Use the best quality chocolate that you can, and you will be glad you did! Good ingredients usually = good end-result. Bad ingredients never do.

Chocolate Chip Cookie Dough Bars

No-Bake Chocolate Chip Cookie Dough Bars recipe made up of a rich layer of melted chocolate and peanut butter on top of thick chocolate chip cookie dough.  They are an egg-less dessert and no baking required!

 

Aate ka Halwa - Traditional Wheat Flour Sweet Pudding

Aate ka Halwa is wheat flour pudding prepared with pure ghee (clarified butter) and this rich-in-nutrition sweet dish ever liked by all - little ones to daddy's dad. Halwa is  healthy dish nourished with loads of carbs and filled with instant energy for long fun-filled day.

Inside Out Grilled Strawberry and Cheese Sandwich

If melting cheese is your comfort food then here is something sweet and savory....

Creamy Tomato Soup

Try this creamy soup, you’ll not be disappointed. It has become a family favorite now and we will be sipping a lot of this during the winters. Here is the recipe.

Aloo Tikki Chole Chaat - A North-Indian Chaat

Tikki Chhole Chaat

Aloo Tikki Chole Chaat is a crispy aloo tikki  (potato cutlets) dunked under the yummy chole or chickpeas gravy, topped with tangy tamarind chutney and green coriander chutney. 

Strawberry Shortcake Trifle..Mmmmmmm

Strawberry shortcake trifle is perfect for the spring! Get some beautiful strawberries and you will have quite a dessert!!!!



JUST LAYER TONS of STRAWBERRIES, WHIPPED CREAM AND POUND CAKE! YUM!!!! Cake & cream recipes below.
BEST WHIPPED CREAM RECIPE… HERE IS THE RECIPE FOR THE STABILIZED WHIPPED CREAM I USED! IT WILL NOT DEFLATE LIKE REGULAR WHIPPED CREAM MIGHT.

4 tablespoons cold water
2 1/2 teaspoons unflavored gelatin
3 cups chilled heavy cream
1 1/2 cups powdered sugar

Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
In a small skillet, add about 1/2 inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
In the mixer, use whisk attachment and beat the heavy cream & powdered sugar. Beat on high to soft peaks. Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.
BEST EVER POUND CAKE-HANDS DOWN!!!!

INGREDIENTS:
1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar

6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 325 degrees F grease and flour a 10 inch tube pan. (I spray mine with coconut oil spray!)
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F for 1 hour and 20 minutes (I baked mine 1 hour 20 mins and then loosely covered with foil for an additional 20 to be sure it was cooked through-this timing was perfect for me-any less and it would have been undercooked. Judge yours as it bakes as oven can vary.) COOL COMPLETELY BEFORE CUTTING!

Amazing Maltesers cake

200g (1 cup, firmly packed) brown sugar
185ml (3/4 cup) milk
125g butter, chopped
115g (3/4 cup) self-raising flour
75g (1/2 cup) plain flour
50g (1/2 cup) cocoa powder
3 eggs, lightly whisked
185g butter, extra, at room temperature
345g (2 1/4 cups) icing sugar mixture
95g (3/4 cup) malted milk powder
1 tablespoon milk, extra
465g Maltesers

Ganache
300g dark cooking chocolate, finely chopped
125ml (1/2 cup) thickened cream
30g butter

Step 1
Preheat oven to 160C. Grease a 20cm round cake pan with butter. Line base and side with baking paper.

Step 2
Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 4-5 minutes or until the butter melts and the mixture is smooth.

Step 3
Use a balloon whisk to whisk the combined flour and cocoa powder into the butter mixture. Whisk in the egg. Pour into the prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool completely.

Step 4
To make the ganache, place the chocolate, cream and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth.

Step 5
Use an electric beater to beat the extra butter in a bowl until pale and creamy. Beat in the icing sugar, malted milk powder and extra milk until fluffy. Beat in 1 1/2 tablespoons ganache.

Step 6
Set the remaining ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable.

Step 7
Meanwhile, use a large serrated knife to cut the cake horizontally into four layers. Place the cake base on a platter. Spread with one-third of the icing. Continue layering with the remaining cake and icing, finishing with cake. Cover and place in the fridge for 1 hour 30 minutes to chill.

Step 8
Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers.

French Coconut Pie

I’m troubled over here, people. With all sorts of heavy stuff on my mind.

Like, when I’m paying for my groceries by credit card, why do they always say “sign here” for your receipt…as if I don’t know to do this? And upon exiting Costco, why oh why do they make you show your receipt? – they never look at the detailed list, and they never look in my cart (and p.s. I think this could possibly be one of the worst jobs ever.)

Forgive me if you, in fact, work at Costco and are in charge of checking receipts – I sincerely hope you don’t go home at the end of the day and violently stab things with a fork.

Also, I found this pie over at Tasty Kitchen. And I am so beyond perplexed at one of the reviews, which was really poor. I’m confused. Dumbfounded. Saddened.

The minute I saw the picture, the ingredients, and the unbelievable easy prep, I dashed to the pantry to make sure I had coconut. An hour and 15 minutes later, this pie was sitting out, cooling. Taunting me.

It finally set enough to where I could cut into it.
Sweet and sublime. The inside is smooth with slight texture from the coconut, and the outside is buttery and crispy. It was so wonderful that I even interrupted Paul on the phone so he could take a bite…he then motioned me to leave the plate. I have no idea what’s French about this pie. And I. Don’t. Care.

That woman who left the negative review – she’s crazy.

This pie is dangerous. Marvelously dangerous.

French Coconut Pie

Serves 6
Prep time: 10 minutes
Cook time: 1 hour

Ingredients
• 3 eggs, beaten
• 1 1/2 cups sugar
• 1 cup flaked coconut
• 1 stick butter, melted
• 1 tablespoon white vinegar
• 1 teaspoon vanilla
• pinch of salt
• 1 (9 inch) Pillsbury refrigerated pie shell

Directions
Mix filling ingredients well and pour into the pie shell. Bake at 350F for 1 hour. Let cool and set before slicing.

Millionaire Pie (No bake and only 5 Minutes to Prep!)

This has to be my favorite pie ever!  Of all time…  That’s quite a bold statement but I have no problem declaring that!

This pie has to be the easiest thing I’ve ever made!  Stir some things together and stick it in the fridge.  It really doesn’t get easier than that!

Note:  If you do adapt this recipe to your tastes, do not leave out the lemon juice.  The addition of lemon juice thickens the pie and if you skip it your pie will be runny.

Ingredients

• 1 prepared graham cracker crust
• 1 cup sweetened flaked coconut
• 1 can (15.25oz) crushed pineapple, well drained
• 1 cup maraschino cherries, drained & chopped
• 1/2 cup chopped pecans
• 1 can sweetened (Eagle Brand) Sweetened Condensed Milk
• 5 tablespoons lemon juice
• 1 tablespoon maraschino cherry juice
• 1 1/2 cups whipped topping (plus extra for garnish if desired)

Instructions

1. In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.
2. Gently fold in whipped topping. Pour into crust.
3. Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.