MALVA PUDDING

I appreciate Sarien for introducing me to such a wonderful sweet dessert of South Africa. Never leave South Africa without tasting traditional pudding. Its rich with milk and sugar. If you are a good Gulab jamoon eater, then you definitely have to try this.
Something about Malva pudding
It is a dutch origin usually served with ice cream, cream or custard. The main ingredients being apricot jam, it caramelizes and gives a spongy texture to pudding.
My family loves malva pudding so much that I feel South African now.

Here is the recipe!
INGREDIENTS
Sugar - 125ml
Egg- 1
Apricot Jam - 25ml
Cake Flour - 250ml
Baking powder - 5ml
Baking soda (Bicarbonate soda) - 5ml
Milk - 250ml

SAUCE
Sugar - 125ml
Butter - 25ml
Vanilla essence - 5ml
Boiling water - 125ml
Milk - 250ml

DO LIKE THIS
Preheat oven to 180 C
Beat Sugar and Egg until creamy
Stir Apricot Jam, Mix well
Sift flour, Baking powder and salt, add it to egg mixture, mix well.
Add milk and baking soda (give it a stir) to egg mixture.
Make sure you add milk-soda mixture and flour one after the other making it a good consistency with no lumps formation.

Transfer to butter lined tray and bake it for 40-45 minutes or until skewer inserted comes out clean.
Mix all ingredients under 'Sauce' and boil it for 5 minutes.
As soon as the pudding is taken out from oven, pour sauce all over it.
Allow it to soak and serve hot.

Preparation time - 25 minutes
Baking time - 45 minutes
Serves- 5-6 people

HAPPY COOKING :) :)

PEANUT BUTTER COOKIES

This recipe was shared by Jacinda -Lincke, very beautiful and adorable mother-daughter I have ever met. This is one of my favorite recipes that I collected in recipe hunt month- June 2013
Please try it and share your experience.
Peanut butter cookies- Peanut-butter is not new to anyone, neither to Indians. Peanut butter includes roasted peanuts and butter. It is basically a paste which is used as spread for bread. This recipe uses very healthy ingredients like oats, cornflakes and peanuts.

INGREDIENTS
Peanut butter - 125ml
Butter - 200 gms
Milk- 25 ml
Cake flour/ Wheat flour - 500 gms (Sifted)
Oats - 500 gms
Coconut flakes or freshly grated coconuts - 500 gms
Corn flakes - 500 gms
Vanilla essence - 5 ml
Eggs - 2 (Whisked)
Baking soda - 10 ml
Sugar- 500 gms

DO LIKE THIS
Preheat oven to 180 C
Beat Butter and sugar until creamy
Add whisked egg and peanut butter, mix well.
Dissolve baking soda in milk, add this to peanut butter mixture along with vanilla essence.  Mix well to blend it with peanut butter.
Add rest of the ingredients to peanut butter. Mix well.
Make tennis ball sized balls. small the size easy to flatten it.
Place balls on the greased baking tray and press slightly with a fork.
Bake for 10-15 minutes until golden brown color.
Transfer onto a cooling rack and allow to cool completely.
It can be stored in air tight containers for a month.

Preparation time - 20 minutes
Oven time- 10-15 minutes
Serves - can make 100 cookies

HAPPY COOKING :) :)

CINNAMON ROLLS a la ERIKA

A Swedish, fun, joyful girl – Erika taught me and made cinnamon rolls for me. She is one of my favourite people I ever met. Whenever I make anything from cinnamon ‘either a curry or a cake’, I remember Erika. I am happy to share it in my Blog

A small note on Cinnamon rolls (CR) – It’s a Finnish origin, also called as Cinnamon bun, swirl or cinnamon snails (it looks like a snail). CR is a sweet roll with dough, cinnamon and sugar as main ingredients. Though another ingredient is yeast, using fresh yeast makes it all. One can use sugar sauce/ icing/ sugar syrup to pour on to roll to make it more beautiful (I call it sexy) and romantic. It varies in size from as small as snails to big as a pumpkin.

Baking time – 2 hours

Quantity – 25– 34 (depending on the size)

 

INGREDIENTS

Yeast (fresh) – 25 grams

Butter – 75 grams

Milk – 250 ml

Sugar – 100 grams

Salt – 1 pinch

Flour – 700 grams (perhaps more)

For stuffing:

Butter – 50 grams

Sugar – 40 grams

Cinnamon – 2 table spoon

DO LIKE THIS

Put the oven on to 225 ^oC.

Crumble the yeast in a bowl

Melt the butter in a pan and mix it with milk. Heat it under very low flame not more or less than 37^oC.

Mix milk with the crumbled yeast. Make the yeast to melt and add salt and sugar to that.

Use an electric mixer (if u has) or a hand whisker to mix flour gradually in the yeast-milk mix. The dough should be nice and smooth with appropriate consistency (similar to roti/pizza dough, but smoother than that). Let it rest for 30 minutes, cover it with a towel.

Make the stuffing: Stir butter (which is already at room temperature, so that it easily melts). Mix cinnamon and sugar with it.

Now the dough is ready. Spread out the dough to a rectangle shape, ~0.5 cm thin.

Smear out the stuffing on the rectangle sheet.

Roll in the dough. Cut the roll into pieces, as small or as big you like.

Put them in a cupcake paper or directly on an oven metal and let them rest for 30 minutes under a towel.

Bake them in the middle rack for 30-35 minutes or maximum to 45 minutes with constant checking.

After baking it is ready to eat directly or by adding a sugar or caramel sauce on it.

HURNADA HOLIGE/ PURAN POLI/ Flat sweetbread/ ಹೂರ್ಣದ ಹೋಳಿಗೆ (Kannada language)

Flat sweetbread, Hurnada holige is sweet dish in most parts of India, mainly in states of Karnataka, Tamil Nadu, Andhra Pradesh, Maharashtra and Gujarat. This sweet main ingredients are jaggery (uncentrifuged sugar), lentils (tur dal) and Maida. This sweet is identified during the festival Ugadi, the most precious, new year day every year. I made the same last week on Ugadi day and enjoyed eating with all my friends in South Africa.

INGREDIENTS
Maida/ All purpose flour - 1 cup
Turmeric- pinch
Jaggery- 2 cup
Cardamon - 4 
Lentil/ dal - 2 1/2 cup
Ghee- 1 cup
Oil - 1/2 cup

COOKING
Cook lentils in pressure cooker. When it get cooled, add Jaggery, Cardamon and boil it for 20-25 minutes with constant stirring. This is called as hurna
Once water is completely evaporated, keep this mixture aside for cooling.
On the other side, take maida, turmeric and 2 tb oil, make it soft dough with addition of water and knead it constantly for next 10 minutes. This is called as kanaka
Keep it aside for 3 hours, just to allow it to become soft, with regular kneading
After 3 hours, make small rounds with dough


and roll it flat as shown in picture. Stuff it with jaggery mixture and make it flat as shown in picture.
Cook it on a hot tawa/pan by flipping both sides and smearing ghee on each side until its cooked as like that of rotis.
Eat this with one more spoon of ghee and hot milk.

Serves = only 2 (because its very tasty)

Can make 15 of them

Optional
Lentils and jaggery can also be grind in blender and then cooked on stove.


ENJOY COOKING

KODUBALE / ಕೋಡುಬಳೆ (Kannada language)

Kodubale, is a very popular snacks in south India which can also be called as Spicy rings in English because of their spicy taste and the ring structure. Taste of red chilli, rawa/sooji/semolina and rice flour makes it more delicious and attracts people of any age. Kodubale can also be known as grand mother's recipe. Grand mother used to prepare lots of kodubales during summer school vacation. It was time for all cousins to meet at grandma's house, spend time with each other, relax and eat snacks like kodubale. Its called as muruku in Tamil Nadu.There are many variates of muruku, this is one among them. 

INGREDIENTS

(same cup should be used for measuring all ingredients)

Rawa/sooji/samolina - 1 cup (small grains)

Rice flour - 1/2 cup

Chick peas/ channa flour/ putani pudi/ Hurgadle - 1/2 cup

Dry coconut powder - 1/2 cup (grated)

Red chillies - 4

Cumin seeds- 3 tb sp.

Salt to taste

Lukewarm water - 2 cups

Oil - 1 ltr for deep frying

COOKING

Fry rawa, rice flour, chickpeas and dry coconut separately under low heat. Mix all along with red chillies and salt, and grind dry in a blender until it becomes fine grains. 

Use this mixed flour along with cumin seeds and 4-5 tb sp. of hot oil for making kodubale dough. Add required amount of Luke warm water.

Knead this dough for 10-15 minutes. 

Cover the dough with a thin cloth for 20 more minutes. 

After 20 minutes, make small round balls and roll it to thick sticks shape. Join both ends to make it circle/rings. 

Heat oil in a pot/ pan, Deep fry these rings/ kodubale until it turns golden brown color. 

Enjoy them with mint chutney or simply as snacks with tea/coffee.

HAPPY COOKING

RICE UPMA/ AVAL UPMA/ ಒಗ್ಗರಣೆ ಅವಲಕ್ಕಿ (Kannada language)

Flattened rice (beaten rice) is also known as aval, avalakki, atukulu in south India and is available in every Indian stores outside India. It is not other than Pohe, Pauwa or Baji in North part of India. This rice flakes, aval, will be swollen when added into water. This recipe can also be prepared, replacing poha/ flattened rice with Cuscus also. But flattened rice is more healthier and easy to cook, it is said as one of the convenient foods than bread. 

INGREDIENTS

Flattened rice (medium sized) - 2 cup

Ground nuts/ peanuts - 1/2 cup

Green chilli - 2 long slit

Coconut flakes - 3 tb sp.

Onions - 1 chopped

Tomatoes - 1 chopped

Coriander leaves 

Mustard seeds - 1 tb sp.

Turmeric - pinch

salt to taste

Oil- 4 tb sp. 

COOKING

Soak aval in water for 5 minutes.

Heat oil, fry mustard seeds, turmeric, green chillies, peanuts, onions until it turns brown.

Continue adding tomatoes and cook it until soft.

Now add soaked aval and mix is softly, without smashing aval. Salt the dish as per taste. 

Add coconut flakes and garnish with coriander leaves. 

Once aval is cooked, keep it on low heat for 3-4 minutes to allow aval to spread out. 

Here, green chillies are the only source of hotness or spiciness in dish and coconut in the only source of sweetness. So add more coconuts.

Lime can be added to get a bit tangy taste if you like to.

You can also sprinkle pieces of muruku on top and serve it while hot.

Serves = 3 people

Cooking time = 15 minutes

HAPPY COOKING

POTATO SALAD

INGREDIENTS

Baby Potatoes - 6-7

Plain yogurt / curd- 1 cup

Red chilli- 2

Curry leaves- 3-4

Pepper powder and salt to taste

Mustard seeds - 1 tb sp. 

Turmeric powder- 1/2 tb sp.

Oil- 4-5 tb sp,

COOKING

Boil whole potatoes in water for 20 minutes. Cool it, peel off the skin and mash it crudely.

Add plain yogurt and salt to this and mix nicely, add pepper powder and salt as per required taste.

In a pan heat oil, sputter mustard seeds, add red chillies, curry leaves and turmeric.

Add the sauted oil content on top of potatoes and yogurt. 

Mix thoroughly and cool it for 10 min in refrigerator. 

This could be served with palav, biryani or tomato rice.

HAPPY COOKING