Very finely powdered rice made as thick syrup of 250 gm rice
Ghee 1 spoon
plantain leaves required for ada
sugar 1/2 kg
milk 4 liter
Pour the rice syrup in the platain leaf greased with ghee so that it falls in the leaf about 1'' width. Roll the leaf tie it and add to boiling water, cook for 10 minites, remove from boiling water to cold water. After some time remove the ada from the leaf. Wash well with cold water. Press it in mould or cut to very small pcs of 2mm square. Keep aside. Now boil milk in a thick bottomed vessel stiring continuously. When boiled add sugar and go on stiring till the milk reduces to 1/3 and the colour light golden brown (chempaka poo niram) . At the moment add the ada and constatly stiring alow to just boil. Remove from fire.
The main thing to be alert is to stir the milk constantly till removing from fire. The process will take 1 to 2 hours. For this type of traditional cooking optional flavours(elaichi,butter etc) or condensed milk need not to be added
Sunday, March 7, 2010
CHOCALATE SOUK
Milk ½ liter
Sugar 250 gm
Chocalate bars 250 gms
Egg yolk 4
Jelatine stick 50 gm melted
Fresh cream 250 gm
Cherry Optional
Boil milk and sugar in a thick bottomed vessel pour melted chocolate and stir well in low fire to this add egg yolk well beaten, when heated pour melted jelatin and stir for few minutes and remove from fire. Keep the vessel directly over ice cubes to get cold, when cold (3-4 minutes) add fresh cream and blend well. Top it with some grated chocolate. Keep this mixture in freezer for 10 mts and after that for another 10 minutes in fridge to get it set. Garnish with cherries
Sugar 250 gm
Chocalate bars 250 gms
Egg yolk 4
Jelatine stick 50 gm melted
Fresh cream 250 gm
Cherry Optional
Boil milk and sugar in a thick bottomed vessel pour melted chocolate and stir well in low fire to this add egg yolk well beaten, when heated pour melted jelatin and stir for few minutes and remove from fire. Keep the vessel directly over ice cubes to get cold, when cold (3-4 minutes) add fresh cream and blend well. Top it with some grated chocolate. Keep this mixture in freezer for 10 mts and after that for another 10 minutes in fridge to get it set. Garnish with cherries
Apple caramel
2 Apple skinned and cut into 8 pcs
Sugar 250 gms
Flour 150 gm
Butter 50 gm
Baking soda 1 tea spoon
Sugar 50 gm Powdered
Egg 1
Burn sugar in a pan to brown colour and add water to make a thick syrup. Spread the apple pieces evenly on the pan. Let the syrup simmer for few minutes just covering the apple pieces. Remove from fire and keep aside. Sieve flour and baking soda add powdered sugar and egg and make a thick dough of roti consistency . make a thick of about 5mm chappathi equal to the round of the pan. Spread the chappathi over the apple caramel. Tuck the chappathi in from the sides of the pan. Bake in an oven for 20 – 25 mts. Take out and keep for 5 mts and then to a plate turn the pan upside down. Cut into convenient size
Sugar 250 gms
Flour 150 gm
Butter 50 gm
Baking soda 1 tea spoon
Sugar 50 gm Powdered
Egg 1
Burn sugar in a pan to brown colour and add water to make a thick syrup. Spread the apple pieces evenly on the pan. Let the syrup simmer for few minutes just covering the apple pieces. Remove from fire and keep aside. Sieve flour and baking soda add powdered sugar and egg and make a thick dough of roti consistency . make a thick of about 5mm chappathi equal to the round of the pan. Spread the chappathi over the apple caramel. Tuck the chappathi in from the sides of the pan. Bake in an oven for 20 – 25 mts. Take out and keep for 5 mts and then to a plate turn the pan upside down. Cut into convenient size
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