INGREDIENTS

For the cake:

200 grams (7 ounces) almond kernel
5 egg whites
150 grams (2/3 cup) granulated sugar
150 grams (1 cup) all-purpose flour
1 teaspoon baking powder
1 tablespoon liquid caramel
50 grams (1/4 cup) softened butter
250 grams (8 3/4 ounces) natural yogurt

For the filling:

100 grams (1/2 cup) granulated sugar
100 ml (1/2 cup) water
5 egg yolks
1 lemon peel
1 cinnamon stick




DIRECTIONS

For the cake:

Preheat the oven to 180ºC (350ºF). Grease a round cake pan (25 x 6 centimeters (9 3/4 x 2 1/3 inches)) with margarine and dust with some flour.

Separate the yolks from the whites. Store the yolks for the sweet egg cream.

In a food processor, grind the almonds until they become a fine powder; set aside.

In an electric mixer, beat on medium speed the sugar and the egg whites until a homogeneous mixture.

Add the grinded almond kernel, the yogurt, liquid caramel, and mix for 3 to 4 minutes until it’s nicely incorporated.

Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and quite creamy mixture.

Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes (the time depends on the oven).

Turn off the oven, unmold and let cool to room temperature.

For the filling:

In a bowl, whisk the egg yolks.

In a saucepan, put the sugar, water, lemon peel, and the cinnamon stick, stir and bring to low heat until it starts bubbling. Turn off the heat, remove the lemon peel and the cinnamon stick and let cool about 5 minutes (reserve the cinnamon stick).

Slowly add the previous mixture to the beaten egg yolks and go stirring with a wire whisk until a homogeneous mixture. Pour in a saucepan together with the cinnamon stick and bring to low heat about 15 minutes until creamy (pass a wooden spoon in the bottom of the saucepan and if it leaves a trail like a road, the sweet is ready), stirring occasionally.

Turn off the heat, remove the cinnamon stick and let cool completely.

Slice the cake in half with a long sharp knife. Place the bottom slice of the cake on a platter and spread with the sweet. Cover with the top slice of the cake and serve.

For Dough

• 1 cup All-Purpose Flour / Maida
• 3 tsp Rawa / Soji/Cream of wheat
• Pinch of salt
• 2 tsp Oil

For Stuffing

• 2 cups frozen shredded Coconut
• 1 1/4 cup Sugar
• 1 cup Khoya / Mawa
• 1/4 tsp Cardamom powder
• 1 1/2 tsp Poppy Seeds
• 1 tsp Ghee
• Oil for frying

Semiya/Vermicelli Payasam, usually served warm or at room temperature, is the most simplest of payasams. This creamy, thick, delicious Semiya Payasam is the sole winner in all hearts and among all age groups. Our Kerala Semiya Payasam is very well illustrated in a simple way.


INGREDIENTS

3 cups vermicelli
1/4 - 1/2 cup whole milk
1/2 cup sugar
2 tablespoons Cream
1/4 cup ghee or butter clarified butter
1/4 cup Almonds/pista nuts/cashew nuts
3 tablespoons pods Cardamom crushed
1/4 cup White sago
Water as needed
Vanilla essence a modern twist



INSTRUCTIONS

• Boil 2 liter milk in a sause pan and add fried vermicelli into it and stir well continuously.
• Add cardamom,cashew nut and raisins and stir well.
• After vermicelli is well cooked turn off the flame and add sugar as required.
• Can be served hot or cold.

KALAKAND RECIPE

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous.

INGREDIENTS

2 litres Milk 15-20
4 tablespoons sugar
1/4 tablespoon Alum crushed
1/2 tablespoon ghee

FOR DECORATION

15-20 pistachios thinly sliced
Silver warq



INSTRUCTIONS

• Boil the milk in a large, thick-bottomed kadai till it thickens slightly. Add the alum (phitkari) to the thickened milk and stir continuously till the milk becomes grainy.
  
• Cook till most of the moisture evaporates and a solid mass remains. Add the sugar and mix well.
   
• Cook for five or ten minutes longer till the mixture thickens again. Grease an aluminium tray with ghee.
  
• Pour the milk mixture into the tray and level the surface. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place.

Ingredients 

1 large mango, 1 cup chopped mango
2 medium bananas or 3 small or 1 large banana, chopped
¾ to 1 cup milk
2 cups fresh curd/yogurt
1 tbsp rose water (optional)
4 to 5 green cardamoms/choti eliachi, seeds kept and husks removed (optional)
4 to 5 tbsp sugar or honey - add as required
7 to 8 ice cubes (optional)

INSTRUCTIONS

Ingredients

4 tiger or king prawns, cleaned
1/4 cup lemon juice
1 whole red chilly, mashed
Garlic, mashed
A pinch of salt
A pinch of pepper
1/4 onion chopped finely
Some coriander, chopped

For the Sauce

1/4 cup lime juice
2 tsp fish sauce
1/2 tsp garlic
1 tsp coriander, chopped
1/2 tsp chilly
A pinch of sugar or 1/4 tsp
Salt and pepper to taste

For Wrapping

1 packet rice noodles, boiled
Satay sticks
Oil for frying

Method

1. Marinate the prawns in lemon juice, red chilly, salt, pepper, coriander, onions and garlic.
2. Let it marinate for a couple of minutes.
3. In the meanwhile make the sauce.
4. Mix all the sauce ingredients.
5. Pierce the prawns with the satay sticks through the back of its tail.
6.Wrap these with the noodle strands and deep fry them.

Key Ingredients: 

Prawns, Lemon Juice, Red Chilli, Garlic, Onion, vegetable oil, Fish, salt, flat noodles, black pepper, onion, sugar, coriander leaves, lemon juice, fish sauce, red chilli,

INGREDIENTS

1⁄2 cup sherry wine vinegar or 1⁄2 cup red wine vinegar
1⁄4 cup extra virgin olive oil
3 tablespoons fresh parsley, minced
3 garlic cloves, minced
4 teaspoons paprika
1 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 teaspoon cayenne pepper



DIRECTIONS

1. Whisk all ingredients together in a bowl.

2. May be refrigerated in an airtight container for 1 week.

INGREDIENTS

4 russet potatoes, peeled, boiled, and cubed
3 hard-boiled eggs, chopped
1 (10 ounce) can mixed vegetables
1⁄2 cup mayonnaise
1⁄2 teaspoon black pepper
1⁄2 teaspoon ground mustard
1⁄2 tablespoon fresh lemon juice
1⁄2 teaspoon dried dill weed
5 tablespoons chopped pimento stuffed olives
Salt, to taste , Pepper, to taste



DIRECTIONS

1. Bring a large pot of lightly salted water to a boil.
2. Cook peeled potatoes until tender but still firm, about 15 minutes.
3. Drain, cool, and cube.
4. Place eggs in a saucepan, and cover with cold water.
5. Bring to a boil, and immediately remove from heat.
6. Cover pan, and let eggs stand in hot water for 10 to 12 minutes.
7. Remove from hot water and allow to cool.
8. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
9. In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives.
10. Stir to blend.
11. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat.
12. Cover, and refrigerate for 1 hour, or overnight.

Ingredients 

4 green (under ripe) mangoes - peeled, seeded, and cut into strips
1 (1 inch) piece fresh ginger root, chopped
3 cloves garlic, peeled
2 1/2 cups white sugar
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon cumin seed
2 cardamom pods
4 cardamom seeds
1 (3 inch) cinnamon stick
5 whole cloves
1 cup distilled white vinegar
5 black peppercorns, crushed

Directions 

1. Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.

2. The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.

"I am from Pakistan, and this recipe is from the Pakistani kitchen. This dish is traditionally served with chapati, but you can serve it with boiled rice too."

Ingredients

1/4 cup cooking oil
1 onion, thinly sliced
6 zucchini - peeled, seeded and cut into semicircles
1/2 teaspoon salt
2 cups water
2 teaspoons chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder
1 teaspoon ground coriander seed
3 whole cloves
7 whole peppercorns
4 tomatoes, chopped
2 tablespoons plain yogurt

Directions

Ingredients



Method

Ingredients

Rice flour - 2 and 1/2 tumblers [400 grams]
Urid dhal flour (Ulutham paruppu flour) - 1 and 1/4 tablespoon
Butter (Vennai) - 50 grams
Salt - 1 and 1/2 teaspoon
Red chilly powder - 1 teaspoon
Asafoetida - 1/4 teaspoon
White Sesame (Ellu) - 1/2 teaspoon
Sunflower oil - For frying

Preparation of Urid dhal flour

1. Heat 50 grams of urid dhal in a dry pan
2. Roast till it turns brownish red
3. Put this in a mixer grinder container and grind it nicely
4. Use this urid dhal flour as per the above quantity




Preparation

1. Grind raw rice - pachcharisi - in nearby flour mill
2. Take the above quantity of rice flour
3. Heat rice flour in a dry pan for 2 minutes
4. Put the rice flour in a basin
5. Add the urid dhal flour
6. Add salt
7. Add sesame, asafoetida
8. Mix thoroughly
9. Add butter
10.Mix thoroughly
11.Add water in small quantities and mix. Do this until dough is formed
12.Take a small ball from the dough
13.Touch hand with sunflower oil and spread the ball to form a round shaped thattai
14.Put the thattai in hot oil for frying

Ingredients

Wheat flour - 200 gm
Red Chilly powder - 1 teaspoon
Ghee - 2 teaspoon
Sunflower oil - 2 tablespoon
Salt - 1 teaspoon
Sunflower oil - 250 ml (for frying)


Preparation

1. Mix wheat flour, chilly powder and salt in a vessel
2. Add ghee to this vessel
3. Heat sunflower oil in a pan and add this in the vessel
4. Mix the items in the vessel thoroughly
5. Prepare a dough, adding required quantity of water
6. Let this dough remain for half-an-hour
7. Make balls from the dough
8. Take a ball and just touch it with wheat flour
9. Using roti stone, spread the ball
10.Make small pieces from this
11.Fry the pieces in oil

Ingredients 

Almonds- 1 cup
Sugar - 1.5 cup
Ghee - 1/4 cup



Method

1. Soak the almonds in hot water for half and hour. Remove the skin.
2. Grease a square tray and keep aside.
3. Grind the almonds into a fine paste by adding little water or milk.
4. In the meanwhile, place a heavy bottom vessels on heat.
5. Add sugar and 1/2 cup water and heat on medium flame till the sugar reaches one string consistency.
6. To check for one string consistency, wet your fingers, and take a little bit of the syrup between the thumb and index finger and take them apart, if you see a single string then the syrup is of right consistency.
7. Add the ground almond paste and mix without any lumps.
8. Then add the ghee and keep stirring till the whole thing comes together as a mass and the sides start frothing.
9. Pour into a greased plate. Cool for few minutes and mark the pieces while still warm.
10.Cut and separate the pieces after cooling.

Ingredients

Tamarind (puli) - size of lemon
Mustard - 1 teaspoon
Bengal gram (kadalai paruppu) - 1 tablespoon
Urid dhal (ulutham paruppu) - 1 tablespoon
Thoor dhal (thuvaram paruppu) - 1 tablespoon
Vendhayam (fenu greek) - 1/2 teaspoon
Red chilly - 6
Kuzhambu podi - 2 tablespoon
Gingely oil (nallennai) - 6 tablespoon
Asafoetida powder
Salt - 2 teaspoon





Preparation

1. Prepare 2 tumblers of tamarind water by thoroughly sqeezing tamarind in water
2. Heat gingely oil in a pan
3. Add asafoetida and mustard. Allow mustard to burst
4. Add bengal gram, urid dhal, thoor dhal, chilly, vendhayam and fry till they turn red
5. Add kozhambu podi in the pan
6. Add the tamarind water
7. Boil for 10 minutes
8. Add curry leaves and turn off the stove

Drumstick Vathakuzhambu : Add chopped drumstick and boil along with tamarind (Step 6 above)

Sundakkai (or) Manathakkaali Vatha Kuzhambu : Fry any one of these in a separate pan, with a teaspoon of gingely oil. Add this along with curry leaves as a final step.

Brinjal (or) Ladies Finger Vatha Kuzhambu :  Add any one of this in step 4 above and fry along with them.

Main Ingredients

Preparation

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