Madoo Sweet Home

How to make sri lankan coconut cake

2022-10-02T00:55:00.005-07:00

How to make sri lankan coconut cake

( NO BEATER / NO BUTTER)

"This authentic traditional cake is flavoured with an amazing blend of Sri Lanka's finest spices and coconut. Guaranteed to delight your taste buds with every bite. This one is a keeper on any festive table or simply to satisfy your sweet tooth."

Prep Time

20 Min

Cook Time

1 Hr 35 Min

Ready In

1 Hr 55 Min

Servings

Servings Calculator

Ingredients:

375 Millilitre Coconut Treacle

200 Grams Grated Coconut

150 Grams Plain Flour

150 Grams Sultanas (Raisins) (Cut in to small pieces)

150 Grams Dates (Cut in to small pieces)

200 Grams Cashew Nuts (Cut in to small pieces)

100 Grams Sugar

50 Grams Butter (Melted)

1 Teaspoon Vanilla Essence

100 Grams Crystallised Stem Ginger (Cut in to small pieces)

2 Eggs (Beaten)

1/4 Teaspoon Salt

1/4 Teaspoon Cadamom Pods (Crushed without shell)

1 Teaspoon Baking Powder

1/4 Teaspoon Nutmeg Powder

1/4 Teaspoon Cinnamon Powder

1 Lime Zest (Grated)

HOW TO MAKE THIS

Step 1

First add the coconut treacle and sugar in to a saucepan on a medium heat. Keep stirring for about 4-5 minutes until the sugar dissolves and bubbles up. Then add the grated coconut and salt. Keep stirring for another 14 minutes. The mixture should be ready now with a thicker consistency. Turn off the heat and keep aside for about 10-15 minutes until it completely cools down.

Step 2

Prepare the baking tray with 3 layers of baking paper (baking parchment) and butter the top most layer. Now separately mix the baking powder with the plain flour and keep aside.

Step 3

Once the coconut mixture is cooled, add the vanilla, lemon zest, cinnamon powder, nutmeg powder and cardamom powder in to the mixture and combine well. Now add all the dried fruits (Dates, Sultanas and cashew nuts) and the Crystallised stem ginger in to the mixture and mix well. Time to add the melted butter and the 2 beaten eggs in and mix well. Finally add the flour mixture in and combine well.
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Step 4

Add the bibikkan mixture in to the prepared baking tray. Spread the mixture evenly. And bake it in a pre heated oven (175 Celsius) for an hour. Now this yummy treat is ready, enjoy!

You can watched how to make sri lankan coconut cake step by step

How to make Chocolate cream cake

2022-09-28T02:40:00.004-07:00

4 Ingredients

600ml thickened cream

1/3 cup drinking chocolate

250g packet Arnott's Choc Ripple biscuits

White chocolate curls, to serve (see tip)

Steps only 3

Step 1
Using an electric mixer, beat cream and drinking chocolate until stiff peaks form.
Step 2
Spread 2 tablespoons cream mixture along a plate. Sandwich biscuits together with half the remaining cream mixture. Assemble biscuits upright on prepared plate to form a log. Spread remaining cream mixture over top and sides of log. Cover and refrigerate overnight (see note).
Step 3
Top cake with chocolate curls . Slice on an angle to create a striped effect. Serve.

BUY NOW - CLICK HERE 👇👇

2-ingredient banana soft serve

2022-09-09T08:48:00.001-07:00

2-ingredient banana soft serve

Want to know how to make vegan banana ice-cream? All you need is 2 ingredients, 1 step and a food processor. Plus, check out our flavour variations in the notes section

2 Ingredients

6 bananas, peeled, chopped and frozen
60ml (1/4 cup) lemon juice
Method
- Step 1
  Process frozen banana and lemon juice in a food processor, scraping down sides frequently, until mixture is smooth and resembles soft serve ice-cream. Transfer to a metal loaf pan. Place in the freezer for 2 hours or until just firm but still scoop-able.
- RECIPE NOTES
  Can't get enough of our banana soft serve? Try these flavour variations:
  Banana, blueberry & lime soft serve
  Proceed with banana soft serve recipe adding 210g (11/2 cups) frozen blueberries and the finely grated rind of 2 limes to food processor. Top with fresh blueberries to serve.
  Spiced honey banana soft serve
  Proceed with banana soft serve recipe adding 60ml (1/4 cup) honey and 1 tsp ground cinnamon to food processor. Drizzle with extra honey to serve.
  Choc, peanut & banana soft serve
  Proceed with banana soft serve recipe adding 90g (1/3 cup) smooth natural peanut butter and 2 tbs cacao powder to food processor. Top with chopped roasted peanuts to serve.
- 7.0
  out of 10
  Health Score*
  MEDIUM
  107 calories per serve
  Allergens: Recipe may contain sulphites.

4-ingredient frozen hot chocolate ice-cream

2022-08-30T10:26:00.006-07:00

4-ingredient frozen hot chocolate ice-cream

Nutella lovers, rejoice! This quick and easy ice-cream tastes like hot chocolate but is perfect for warm weather days too.

4 Ingredients

3/4 cup Nutella, plus extra to drizzle
900ml thickened cream
395g can sweetened condensed milk
1 cup mini vanilla marshmallows, plus extra to sprinkle

3 Method Steps

Step 1
Place Nutella and 300ml cream in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture is smooth and heated through (do not boil). Set aside to cool completely.
Step 2
Using an electric mixer, beat condensed milk, remaining cream and Nutella mixture until soft peaks form. Fold in marshmallows. Pour mixture into a 9cm-deep, 11.5cm x 20cm metal loaf pan. Drizzle with a little extra Nutella and sprinkle with extra marshmallows. Freeze for 6 hours or overnight.
- Step 3
  Remove from freezer. Stand at room temperature for 10 minutes. Serve.

Strawberry and orange galette with oat pastry

2022-08-27T22:45:00.000-07:00

Strawberry and orange galette with oat pastry

This gorgeous, rustic galette with a crisp oat & almond pastry is filled with sliced in-season oranges and strawberries.

Nutrition Information

6.4

out of 10

Health Score*

MEDIUM

High = 8 to 10
Medium = 6 to 7.9
Low = 0 to 5.9

* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.

NUTRITION PER SERVING

% Daily Value#

Energy	1155 kj (276cal)	13%
Protein	5.3g	11%
Total Fat	15.3g	22%
Saturated	7.6g	32%
Carbohydrate Total	32.1g	10%
Sugars	13.3g	15%
Dietary Fiber	4.6g	15%
Sodium	2.2mg	0%
Calcium	52.5mg	7%
Magnesium	37mg	12%
Potassium	247.8mg	-
Iron	1.3mg	11%
Zinc	1mg	8%
Phosphorus	73.2mg	7%
Vitamin A	14.5μg	2%
Vitamin C	28.2mg	71%
Niacin B3	1mg	10%
Folic Acid B9	20.3	10%
Vitamin K	1.4μg	2%

16 Ingredients

1 orange, peeled, thinly sliced

250g strawberries, hulled, sliced
2 tbsp coconut sugar
1 tbsp arrowroot (tapioca flour)
Oat pastry
75g (3/4 cup) rolled oats
100g (1 cup) almond meal
55g (1/3 cup) buckwheat flour
35g (1/4 cup) coconut sugar, plus 2 tsp extra
30g (1/4 cup) arrowroot (tapioca flour)
1 tbsp desiccated coconut
1 small orange, rind finely grated
60ml (1/4 cup) solidified coconut oil, chilled, chopped
2 tsp honey or rice malt syrup
1 tsp vanilla extract with seeds
3 tsp -1 tbsp chilled water
1 1/2 tsp melted coconut oil, extra

3 Method Steps

Step 1
For oat pastry, reserve 1 tablespoon oats. Process remaining oats in a food processor until almost finely ground. Add almond meal, buckwheat flour, sugar, arrowroot, coconut and rind. Pulse until just combined. Add oil, honey or syrup, vanilla and 3 teaspoons water. Process until dough just comes together. Add remaining water, if necessary. Gently bring together. Shape into a disc. Cover. Place in fridge for 1 hour to rest.
Step 2
Preheat oven to 200C/180C fan forced. Combine reserved oats, extra sugar and extra oil in a small bowl. Set aside. Roll out pastry on baking paper lightly dusted with arrowroot to a rustic 30cm disc, pressing any cracks together with fingers. Carefully transfer dough on paper to a large baking tray.
Step 3
Combine orange, strawberries, sugar and arrowroot in a bowl. Toss until sugar just dissolves. Pile mixture in centre of pastry. Fold edge over filling, pressing together any cracks. Sprinkle pastry with oat mixture. Bake for 30 minutes or until dark golden. Set aside to cool.

2-ingredient lemon whip

2022-08-27T00:22:00.002-07:00

2-ingredient lemon whip

This 2-ingredient lemon dessert is simple to make and delicious to eat.

4 Ingredients

💥 85g pkt Aeroplane Jelly Lemon
💥 375ml can chilled full-fat evaporated milk (see note)
💥 Whipped cream, to serve
💥 Finely grated lemon rind, to serve

3 Method Steps

Step 1
Place jelly in a large jug. Pour over 1 cup boiling water. Stir until jelly dissolves. Transfer to a shallow dish. Refrigerate for 1 hour or until jelly is semi-set (you want jelly to be wobbly, not firm).
Step 2
Using an electric mixer, beat milk for 5 minutes or until milk becomes thick and increases in volume. Reduce speed to medium and gradually add jelly. Once jelly is added, increase speed to high and beat for 2 minutes until combined.
Step 3
Pour mixture into four, 300ml capacity serving glasses. Chill for 2 hours or until set. Serve topped with whipped cream and rind .

Bharwan Tandoori Aloo Recipe

2022-08-23T23:31:00.011-07:00

Bharwan Tandoori Aloo Recipe

Ingredients of Bharwan Tandoori Aloo

6 Medium Potatoes
Cottage Cheese grated
1 cup Oil
1 tbsp + for deep-frying
Ginger finely chopped
1 tbsp Green Chillies
2-3 Cashew Nuts
1 tbsp Chaat Masala
1 tsp + for sprinkling Kashmiri red chilli powder
1/4 tsp Garam masala powder
Salt to taste
1 cup Yogurt
1 tbsp Ginger-garlic paste
3 tbsp Mustard oil
A pinch of Turmeric powder
Half Lemon

How to Make Bharwan Tandoori Aloo

Peel potatoes, cut a thin slice from both the sides of each potato and scoop out the center to make a barrel. Place all the trimmings aside in a bowl.

Heat oil in a kadai. Deep-fry the potato trimmings till golden and crisp. Drain on absorbent paper.

To make the filling, heat 1 tbsp oil in a non-stick pan, add ginger and green chillies and sauté for a minute. Roughly chop cashewnuts, add to the pan and sauté for a minute and transfer the mixture into a bowl.

Add cottage cheese, ½ tsp chaat masala, ¼ tsp Kashmiri red chilli powder, ½ tsp garam masala powder and salt and mix well.

To make the marinate, mix together yogurt, ginger-garlic paste, 1 tsp Kashmiri red chilli powder, 1 tsp garam masala powder, ½ tsp chaat masala and salt in a bowl.

Heat mustard oil in another non-stick pan. Switch off the heat and add turmeric powder. Pour this tempering over the marinade. Crush the fried potato trimmings and add to the marinade.

Stuff the potatoes with the filling. Place the potatoes in the marinade bowl and coat with the marinade from all sides.

Pierce one lemon half followed by 3 stuffed potatoes leaving a little gap between each of them on each skewer. Place the skewers in a hot tandoor and cook for 8-10 minutes.

Remove potatoes from the skewers and halve them. Transfer onto a serving plate, sprinkle some chaat masala and serve hot

Village Style Fish Curry Recipe

2022-08-22T23:15:00.001-07:00

Village Style Fish Curry Recipe

Here is a simple village style fish curry recipe that can be made with some of the most basic masalas commonly found in all Indian households. This recipe uses rohu fish; however, you can use any fish you like instead of that.

Ingredients of Village Style Fish Curry

500 gms Fish
2 medium Potatoes (Wedged )
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Cumin Paste
1 tsp White Mustard Paste
2 large Onions (Chopped )
1 large Tomato (Chopped )
1 tsp Haldi
1 tsp Red Chilli Powder
Mustard oil for frying and cooking
Salt according to taste

How to Make Village Style Fish Curry

Thoroughly wash the fish, pat it dry and mix with salt, haldi and red chilli powder. Marinate for 10 minutes and lightly fry until golden brown.

Fry the potato wedges and keep side.

Prepare masala, grind ginger, garlic, cumin and mustard seeds separately and keep aside.

In a kadhai, heat oil and add chopped onions. Cook until soft and then add ginger paste, garlic paste, and cumin paste one after the other in intervals of one minute.

Keep stirring while adding masalas to make sure it doesn’t burn. Now add tomatoes and cook until the tomatoes are mushy.

If you feel the masala is sticking to the kadhai, add some water. Now add haldi, red chilli powder and salt.

Add potatoes, mix well and add water for desired consistency.

Boil until everything is cooked well, finally add the fish fry and let it boil for another couple of minutes.

Garnish with chopped coriander and serve alongside fluffy white rice.

How to make samosa / Easy samosa Recipe At Home

2022-08-20T19:59:00.005-07:00

How to make samosa / Easy samosa Recipe At Home

Flaky and crunchy fried samosa are one of the most popular street food snack in North Indian cuisine. They feature a pastry-like crust but are filled with savory potatoes and peas for a hearty, delicious snack. This step-by-step recipe guide will help you to make the flakiest, tastiest, absolutely best Punjabi Samosa or Aloo Samosa from scratch!

Prep Time45 mins

Cook Time45 mins

Total Time1 hr 30 mins

CuisineNorth Indian, Punjabi

CourseSnacks, Starters

DietVegetarian

Difficulty LevelModerate

Servings samosa

Ingredients

For Making Samosa Pastry

▢2 cups all-purpose flour (maida), 250 grams
▢1 teaspoon carom seeds
▢1 teaspoon salt or add as required
▢6 tablespoons Ghee (clarified butter), 50 grams
▢7 to 8 tablespoons water or add as required

For Cooking Potato & Peas

▢3 medium-sized potatoes – 300 to 350 grams or 3 cups chopped boiled potatoes
▢½ cup green peas – 180 grams, fresh – can use frozen peas
▢2 cups water – for steaming

Whole Spices To Be Ground

How to cook step by step

Making The Samosa Pastry Dough

Take the flour, carom seeds, salt in a bowl. Mix well and add ghee.
With your fingertips rub the ghee or oil in the flour to get a breadcrumb like consistency.
The whole mixture should clump together when joined and not fall apart.
Add water in parts and knead to a firm dough.
If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.
Cover the dough with a moistened napkin and set aside for 30 minutes.

Making Potato And Peas Stuffing

Steam or boil the potatoes and peas till are cooked completely. Drain them of any extra water in a colander or sieve.
Peel the boiled potatoes and chop them into small cubes
Dry roast all the whole spices mentioned in the above list until fragrant taking care not to burn them.
When the spices are warm or cool at room temperature, grind them in a dry grinder or coffee grinder to a semi-fine or fine powder.
Heat oil in a pan. add the cumin seeds and crackle them.
Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
Add the steamed green peas, red chili powder, the freshly ground spice powder, dry mango powder and asafoetida.
Stir and sauté on a low heat for 1 to 2 minutes.
Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
Set aside the potato filling aside to cool at room temperature.

Assembling & Shaping Samosa

After resting the dough for 30 minutes, divide the dough in 6 equal pieces.
Take each piece and roll in your palms first to make a smooth ball.
Then roll it with a rolling pin keeping the thickness to 1 mm throughout.
Cut with a knife or a pastry cutter through the center of the rolled samosa pastry.
With a brush or with your finger tips, spread some water all over the edges.
Join the two straight ends forming a cone shape.
Press the edges so that they get sealed well.
Stuff the prepared samosa cone with the prepared potato-peas stuffing.
Pinch a part on the edge (check the video & photos). This helps the samosa to stand once it is shaped.
Press both the edges. Be sure there are no cracks.
Prepare all the samosa this way and keep covered with a moist kitchen napkin.

Frying Samosa

Now heat oil for deep frying in a kadai or pan. Once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil). Gently slide the prepared stuffed samosa & quickly reduce the flame to low.
Turn over in between and fry until golden. Drain the fried samosa on paper towels to remove excess oil.
Fry them in batches. For frying the second batch, again increase the temperature of the oil to medium-heat. Do not overcrowd the pan while frying.
Add the samosa and then lower the flame, thereby decreasing the temperature of oil.
This way fry all the samosa in batches.

Serving Suggestions

Serve samosa hot or warm with coriander chutney, tamarind chutney or tomato ketchup.
They can also be served with a yogurt dip or plain raita. Another way is to serve it with chana masala (chickpea curry).
We usually pair samosa with masala chai or ginger chai.
Even bread or pav (Indian bread rolls) can be served with it.
Whatever you serve samosa with, remember to have hot masala chai with it.

Watch How to This Step by step

Best Tips

Ingredient swaps

Roasting whole spices: If you are short of time to roast and grind the whole spices, then in a small bowl, simply mix 2 teaspoons ground coriander (coriander powder), ½ teaspoon ground cumin (cumin powder), ½ teaspoon ground fennel (fennel powder) and ½ teaspoon garam masala powder. Add this prepared spice mix at the step when the green peas and remaining ground spices are added while making the stuffing mixture.
Dry mango powder: Replace mango powder with 1 teaspoon lemon juice or 2 teaspoons dry pomegranate powder.
Green peas: Simply skip if you do not have these.
Asafoetida: Skip it completely if you cannot find asafoetida in your city.

All-purpose flour: You can use pastry flour and even whole wheat flour. You may need to add more water when using whole wheat flour.
Ghee: Replace ghee with a neutral tasting oil.

Alternatives to frying

Air-frying: Preheat air fryer at 180 degrees celsius for 10 minutes. Brush samosa with oil and air fry at 180 degrees celsius till the crust is golden.

Baking: Bake samosa in a preheated oven at 180 degrees celsius for 30 to 35 minutes or until the crust becomes crisp and golden.

Frying tips

Fry samosa on a low to medium-low heat. The oil should not be medium-hot or at a high temperature as this will result in having air-pockets on the crust and will leave the crust undercooked from inside.

The oil for deep frying can be a neutral flavored oil like sunflower, safflower, canola oil or any good vegetable oil.

Kneading Tips

Use the amount of fat as specified in the recipe to get a flaky crust.
Add water just enough to help you form the dough. Do not make the dough soft like a bread or roti dough. The dough should be firm and tight.
A soft samosa dough will make air pockets happen on the crust. Too much moisture in the dough makes the crust soft as well as gives it plenty of air pockets.

Make ahead and storage

You can shape samosa and freeze them or you can fry them until the crust becomes opaque and then freeze.
The fried samosa can be kept at room temperature for some hours. If you are not able to finish them all, then store them in an air-tight container in the fridge for a couple of days. When serving you can warm them on a skillet or in an oven until warm (at 170 degrees celsius in a preheated oven).

Can I store samosa and for how many days?

You can easily store it for a couple of hours at room temperature. If you don’t plan to eat them at all, then store them in an air-tight box (dabba) in the fridge. When serving you can warm them on a tawa or in an oven.

Nutrition Facts

Samosa Recipe | Punjabi Samosa | Aloo Samosa

Amount Per Serving (1 samosa)

Calories 175Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 17mg6%

Sodium 205mg9%

Potassium 42mg1%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 75IU2%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 3mg4%

Vitamin E 1mg7%

Vitamin K 2µg2%

Calcium 9mg1%

Vitamin B9 (Folate) 42µg11%

Iron 1mg6%

Magnesium 8mg2%

Phosphorus 30mg3%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Kesari Recipe | Rava Kesari

2022-08-15T03:56:00.003-07:00

Kesari recipe is a popular and delicious South Indian sweet made from rava (cream of wheat), sugar, ghee (clarified butter), saffron and dry fruits. This melt in the mouth orange-colored sweet is also known as Rava Kesari. It is made during festivals as well as during poojas or auspicious occasions or any celebrations in South India. Make this decadent luxurious sweet treat with my simple kesari recipe

In Hindi ‘rava’ is known as ‘sooji’ and in English as semolina or cream of wheat. The word kesari means orange color and in some instances also means saffron – which is called as kesar. Basically this sweet is a semolina pudding which is flavored with saffron and has an orange color. The main ingredients in kesari recipe are ghee, rava, sugar, water and saffron or orange food color.

Rava kesari’s North Indian counterpart is Suji ka Halwa which is also equally popular and tastes good. In Maharashtra and Gujarat this same dish is called as sheera. However, there are some variations in the preparations of sooji halwa, sheera and rava kesari.

In Karnataka rava kesari is known as kesari bhath. For breakfast, both khara bath (uppittu or upma) and Kesari Bath are served together and this combination is called as chow chow bath.The difference between rava kesari and suji halwa or sheera is the color. Also more amounts of ghee and sugar are used in a rava kesari as compared to sooji halwa or sheera. But the main difference is the color.

INGREDIENTS

▢6 tbsp + ¼ cup ghee / clarified butter
▢30 cashews / kaju (halves)
▢3 tbsp raisins / kishmish / dry grapes
▢1.5 cup bombay rava / sooji / semolina (fine)
▢3 cup water
▢2.25 cup sugar (add ½-1 cup depending on your choice)
▢6 tbsp saffron water / kesari
▢0.75 tsp cardamom power / elachi powder

How to make

firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.
once the cashews turn golden brown, keep aside.
now in the same ghee roast ½ cup bombay rava. use fine / coarse variety rava.
roast on low flame for 5 minutes or till it turns aromatic. keep aside.
in a large kadai boil 1 cup water.
keeping the flame on low, add in ½ cup roasted bombay rava.
stir continuously till the rava absorbs water and no lumps are formed.
further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer).
keeping the flame on low, stir well till the sugar dissolves.
furthermore add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes)
also and ¼ cup ghee and stir continuously.
make sure the mixture is combined well and no lumps are present.
cover and simmer for 2 minutes or till rava gets cooked well completely.
additionally add roasted cashews, raisins and ¼ tsp cardamom power.
mix well till the rava kesari separates from pan.
finally, serve rava kesari / kesari bath as a dessert.

BOMBAY HALWA | KARACHI HALWA | HOW TO MAKE HALWA SWEET

2022-08-11T04:46:00.005-07:00

BOMBAY HALWA | KARACHI HALWA | HOW TO MAKE HALWA SWEET

Bombay Halwa or Karachi Halwa is a melt-in-mouth Indian sweet recipe that you should try during this Diwali festival.

History suggests that the origins of this halwa trace to Karachi, a city in Pakistan. But this halwa is also loved across the border in India and is referred to as Bombay Halwa. All I know is love for halwa (halua) sweet in India is endless. There are variations to halwa recipe, but this is one of our family’s favorite. Unlike other halwa, which have a grainy texture, Karachi Halwa has a chewy, gelatinous texture.

And let me tell you, homemade Karachi Halwa tastes much more delicious than any store-bought halwa mainly because of the quality of ingredients that go into its making and are also consumed fresh. At home, we use pure desi ghee; on the other hand, store-bought ones have a significant amount of vanaspati or dalda in them.

HOW DOES KARACHI HALWA TASTE LIKE?

Like suji ka halwa or moong dal halwa this is not grainy in texture. Karachi has a smooth and soft melt in the mouth texture, with ghee, cardamom, and rose water flavors. Depending on the preparation style and ratio of ingredients used in the recipe, this halwa can have varying degrees of chewiness.

HOW TO STORE BOMBAY HALWA OR KARACHI HALWA

You can store Karachi Halwa in an air-tight container for up to 2 weeks. Compared to other halwa with shorter shelf-life, Karachi Halwa makes a good candidate for mithai boxes during Diwali, Eid, and Christmas, as mithai boxes are packaged well in advance of the festive season.

INGREDIENTS FOR BOMBAY HALWA OR KARACHI HALWA

1 cup Cornflour
1 1/3 cup Water
2 cups Sugar
2 cups of Water
1/2 tsp Lemon juice
6 tbsp Ghee or Brown butter
2 tbsp Cashews chopped
2 tbsp Almonds chopped
2 tbsp Watermelon seeds
1/2 tsp Food color ( I have used orange, and in powder form)
1/4 tsp Cardamom powder
1 tsp Rose water (optional)

In a bowl, add cornflour with 1 1/3 cup of water and mix well to avoid lumps. Keep this aside.

In a pan on medium heat, add sugar and 2 cups of water. When the sugar syrup begins to boil, add few drops of lemon juice and mix.

Now add cornflour-water mixture/slurry and keep string. After five minutes of stirring, the mixture begins to look glossy. Now add ghee in increments of 2 tbsp every 10 minutes. Mix until the ghee is entirely incorporated into the mixture after every addition

Add cashews, almonds, watermelon seeds, food color, and mix while adding ghee for the third time (around 25 to 30 mins mark).

When ghee starts leaving the sides of the pan (40 mins mark), add flavorings such as cardamom powder, rose water, and mix well. Switch off the flame.

Transfer this mixture immediately to a greased plate, garnish with more seeds and nuts if needed, and let it set completely. Cut them into the desired shape and sizes once the halwa mixture comes to room temperature and enjoy.

HOW TO MAKE CHEWY HALWA?

The chewiness of halwa depends on the formation and stretching of gluten. While cooking this halwa, if the mixture is stirred vigorously for extended periods, the halwa gets a chewy texture associated with Karachi Halwa. The resulting halwa can be soft and mildly chewy if you use a gentle folding motion during mixing.

TIPS:

You can add any nuts or seeds of your choice like pistachios, cashews, almonds, pumpkin seeds, watermelon seeds, sunflower seeds, etc.
We have used orange food color. You can add red, green, yellow or make it plain translucent white without adding any color.
Corn flour in India is also known as Corn starch in western countries like Europe and the USA.

"BANANA HALWA" How to make banana Halwa step by step

2022-08-10T03:59:00.004-07:00

"Banana Halwa"

You might have eaten various types of halwa, but have you ever heard of a halwa made with a banana? Here's a traditional dessert recipe from the Kerala cuisine, which is cooked on special occasions and festivals and will make your mouth water. Mildly sweet and chewy, this sweet dish is prepared using banana, ghee, green cardamom powder, and last but not the least sugar. You will be surprised to know that this Banana Halwa does not use much sugar, as bananas are already too sweet, it is just added to enhance the flavour of the dish. You can just use jaggery powder instead of sugar for a delicious taste. Do try this recipe at home, rate it and we are sure that it will be loved by kids and adults alike.

Ingredients of Banana Halwa

1. 26 and 3/4 banana
2. 1 and 2/3 teaspoon green cardamom

3. 1 and 1/4 cup ghee
4. 2 cup and 1 and 1/4 tablespoon sugar

Step 1 Mash the bananas
To prepare this delicious banana halwa, peel the bananas and mash them in a large bowl. Put a pan on medium flame and heat ghee in it. When the ghee is melted, add the mashed bananas and reduce the flame to low.
Step 2 Cook them
Stir the mashed bananas in ghee and cook for about 15 minutes or until they become light brown in colour. Keep stirring the bananas to avoid them from sticking at the bottom of the pan.
Step 3 Ready to be served
After 15 minutes, add sugar to the pan and stir well to dissolve the sugar completely and cook for another 5 minutes. Then add cardamom powder and stir once again for a few seconds and remove the pan from the burner. Transfer the halwa to a serving bowl and allow the mixture to cool down at room temperature. Banana halwa is ready. Now cut thick slices and serve!

TIPS

Please use my timing as a guide. The time it takes you to reach each stage will vary depending on the type of banana, the intensity of the flame, and the pan used to make the sweet recipe.
Vary the amount of sugar depending on the sweetness of the bananas.
Use ripe to overripe banana for best results.
Use any variety of bananas but see that it’s overripe. Long bananas (plantain) tastes the best.
Except for the last banana that I show in the video, all the bananas that I use are overripe with skin completely black in color I had no plans of clicking videos until I started adding the last one. Having said that, don’t use rotten bananas. You can taste overripe bananas before adding them to the recipe. There is a difference guys

Ambarella ( June Plum)

2022-07-12T21:19:00.010-07:00

Ambarella ( June Plum)

Spondias dulcis, known commonly as ambarella in Sri Lanka or June plum, is an equatorial or tropical tree, with edible fruit containing a fibrous pit. In the English speaking Caribbean it is typically known as golden apple and elsewhere in the Caribbean as pommecythere or cythere. In Polynesia it is known as wi.

Scientific name: Spondias dulcis

Kingdom: Plantae

Family: Anacardiaceae

Order: Sapindales

This fast-growing tree can reach up to 20 m (66 ft) in its native range of Melanesia and Polynesia; however, it usually averages 10–12 m (30–40 ft) in other areas. Spondias dulcis has deciduous, pinnate leaves, 20–60 cm (8–24 in) in length, composed of 9 to 25 glossy, elliptic or obovate-oblong leaflets 9–10 cm (3.5–3.9 in) long, which are finely toothed toward the apex. The tree produces small, inconspicuous white flowers in terminal panicles. Its oval fruits, 6–9 cm (2.4–3.5 in) long, are borne in bunches of 12 or more on a long stalk. Over several weeks, the fruit fall to the ground while still green and hard, then turn golden-yellow as they ripen. According to Morton (1987), "some fruits in the South Sea Islands weigh over 500 g (1 lb) each

Spondias dulcis has been introduced into tropical areas across the world. It was brought to Jamaica in 1782, and it is cultivated in Panama, Cuba, Haiti, the Dominican Republic, Puerto Rico, Suriname, Grenada, Trinidad and Tobago, St. Lucia, and eastern Sucre in Venezuela. The United States Department of Agriculture received seeds from Liberia in 1909, but it did not become a popular crop in the US. Nevertheless, it is grown in South Florida as far north as Palm Beach County. The fruit is also widely grown in Somalia's agriculture belt, probably introduced during the colonial times preceding 1960.

As food

Spondias dulcis is most commonly used as a food source. In West Java, its young leaves are used as seasoning for pepes. In Costa Rica, the more mature leaves are also eaten as a salad green though they are tart. However, it is most commonly used for its fruit.

The fruit may be eaten raw; the flesh is crunchy and a little sour. According to Boning (2006): "The fruit is best when fully colored, but still somewhat crunchy. At this stage, it has a pineapple-mango flavor. The flesh is golden in color, very juicy, vaguely sweet, but with a hint of tart acidity." In Indonesia and Malaysia, it is eaten with shrimp paste, a thick, black, salty-sweet sauce called hayko in the Southern Min dialect of Chinese. It is an ingredient in rujak in Indonesia and rojak in Malaysia. The juice is called kedondong in Indonesia, amra in Malaysia, and balonglong in Singapore.

The fruit is made into preserves and flavorings for sauces, soups, braised and stews. In Fiji it is made into jam. In Samoa and Tonga it is used to make otai. In Sri Lanka the fruit is soaked in vinegar with chili and other spices to make acharu. In Vietnam the unripe fruit is eaten with salt, sugar, and chili, or with shrimp paste. Children eat the fruit macerated in artificially sweetened licorice extract. In Jamaica, it is mostly considered a novelty, especially by children. It can be eaten with salt or made into a drink sweetened with sugar and spiced with ginger. It is also used to make juice in Grenada. In Trinidad and Tobago, it is curried, sweetened, salted, or flavored with pepper sauce and spices. In Cambodia it is made into a salad called nhoam mkak (/ɲŏam məkaʔ/ ញាំម្កាក់). In Suriname and Guyana, the fruit is dried and made into a spicy chutney, mixed with garlic and peppers. In Thai cuisine both the fruits and the tender leaves are eaten

What is ambarella fruit good for?

Ambarella fruit is rich in vitamin C. It improves the function of the immune system. It also improves the formation of collagen and accelerates the wound healing process. The fruit also contains antioxidants and helps prevent free radical damage.

Ambarella, scientifically termed as Spondias dulcis, is a tropical fruit-bearing tree that goes by several common names including June plum, golden apple, dwarf golden plum, Indian hog plum and Makok

100g of Ambarella yields the following: Calories – 48. Total Carbs – 12g. Protein – 1g (negligible)

June plum has a good source of Vitamin A, C, and K which are good natural antioxidants. Antioxidants reduce or neutralize free radicals that may damage the eye lens which leads to vision loss, arthritis (inflammation of the joints), damage to nerve cells in the brain, activate cancer cells, and more.

Next Time I will Bring You A Easy Amazing

Ambarell (June Plums) Recipes For Your

SEE YOU SOON .... BYE BYEE..

"Rambutan" is that poisonous...?? are not..??

2022-07-07T07:21:00.005-07:00

"Rambutan" is that poisonous...?? are not..??

Rambutan is a medium-sized tropical tree in the family Sapindaceae. The name also refers to the edible fruit produced by this tree. The rambutan is native to Southeast Asia. It is closely related to several other edible tropical fruits including the lychee, longan, pulasan and mamoncillo

Rambutan ( taxonomic name: Nephelium lappaceum) is a medium-sized tropical tree in the family Sapindaceae. The name also refers to the edible fruit produced by this tree. The rambutan is native to Southeast Asia.It is closely related to several other edible tropical fruits including the lychee, longan, pulasan and mamoncillo.

How to name of "rambutan"

The name "rambutan" is derived from the Malay word rambut meaning 'hair' referring to the numerous hairy protuberances of the fruits, together with the noun-building suffix -an. Similarly, in Vietnam, they are called chôm chôm (meaning 'messy hair').

Origin and distribution

The center of genetic diversity for rambutans is the Malaysian−Indonesian region.They have been widely cultivated in southeast Asia areas, such as Thailand, Myanmar, Sri Lanka, Malaysia, Indonesia, Singapore, and the Philippines.It has spread from there to parts of Asia, Africa, Oceania and Central America.

Around the 13th to 15th centuries, Arab traders, who played a major role in Indian Ocean trade, introduced rambutans to Zanzibar and Pemba of East Africa.There are limited rambutan plantings in some parts of India. In the 19th century, the Dutch introduced rambutans from their colony in Southeast Asia to Suriname in South America. Subsequently, the plants spread to tropical Americas, planted in the coastal lowlands of Colombia, Ecuador, Honduras, Costa Rica, Trinidad and Cuba. In 1912, rambutans were introduced to the Philippines from Indonesia. Further introductions were made in 1920 (from Indonesia) and 1930 (from Malaya), but until the 1950s its distribution was limited.

There was an attempt to introduce rambutans to the Southeastern United States, with seeds imported from Java in 1906, but the species proved to be unsuccessful, except in Puerto Rico.

Description of rambutan fruit

It is an evergreen tree growing to a height of 15–20 m.The leaves are alternate, 14–30 cm long, pinnate, with three to 11 leaflets, each leaflet 5–15 cm wide and 3–10 cm broad, with an entire margin. The flowers are small, 2.5–5 mm, apetalous, discoidal and borne in erect terminal panicles 15–30 cm wide.

Rambutan trees can be male (producing only staminate flowers and, hence, produce no fruit), female (producing flowers that are only functionally female) or hermaphroditic (producing flowers that are female with a small percentage of male flowers).

The fruit is a round to oval single-seeded drupe, 3–6 cm (rarely to 8 cm) long and 3–4 cm broad, borne in a loose pendant cluster of 10–20 together. The leathery skin is reddish (rarely orange or yellow) and covered with fleshy pliable spines, hence the name, which means 'hairs'. The spines (also known as "spinterns") contribute to the transpiration of the fruit, which can affect the fruit's quality.

The fruit flesh, the aril, is translucent, whitish or very pale pink, with a sweet, mildly acidic flavor reminiscent of grapes.

The single seed is glossy brown, 1–1.3 cm, with a white basal scar. Soft and containing equal portions of saturated and unsaturated fats, the seeds may be cooked and eaten, but is bitter and has narcotic properties.

cultivations of rambutan

Rambutans are adapted to warm tropical climates, around 22–30 °C, and are sensitive to temperatures below 10 °C. It is grown commercially within 12–15° of the equator. The trees grows well at elevations up to 500 m (1,600 ft) above sea level, and does best in deep soil, clay loam or sandy loam rich in organic matter. They grow on hilly terrain where there is good drainage.

Rambutans are propagated by grafting, air-layering,and budding. Budded trees may fruit after two to three years with optimum production occurring after eight to 10 years. Trees grown from seed bear after five to six years.

attached to the seed in some commercial cultivars, but "freestone" cultivars are available and in high demand. Usually, a single light brown seed is found, which is high in certain fats and oils (primarily oleic acid and arachidic acid) valuable to industry, and used in cooking and the manufacture of soap. Rambutan roots, bark, and leaves have various uses in traditional medicine and in the production of dyes.

In some areas, rambutan trees can bear fruit twice annually, once in late fall and early winter, with a shorter season in late spring and early summer. Other areas, such as Costa Rica, have a single fruit season, with the start of the rainy season in April stimulating flowering, and the fruit is usually ripe in August and September. The fragile fruit must ripen on the tree, then they are harvested over a four- to seven-week period. The fresh fruit are easily bruised and have a limited shelf life. An average tree may produce 5,000–6,000 or more fruit (60–70 kg or 130–155 lb per tree). Yields begin at 1.2 tonnes per hectare (0.5 tons/acre) in young orchards and may reach 20 tonnes per hectare (8 tons per acre) on mature trees. In Hawaii, 24 of 38 cultivated hectares (60 of 95 acres) were harvested producing 120 tonnes of fruit in 1997. Yields could be increased by improved orchard management, including pollination, and by planting high-yielding compact cultivars.

Most commercial cultivars are hermaphroditic; cultivars that produce only functionally female flowers require the presence of male trees. Male trees are seldom found, as vegetative selection has favored hermaphroditic clones that produce a high proportion of functionally female flowers and a much lower number of flowers that produce pollen. Over 3,000 greenish-white flowers occur in male panicles, each with five to seven anthers and a nonfunctional ovary. Male flowers have yellow nectaries and five to seven stamens. About 500 greenish-yellow flowers occur in each hermaphroditic panicle. Each flower has six anthers, usually a bilobed stigma, and one ovule in each of its two sections (locules). The flowers are receptive for about one day, but may persist if pollinators are excluded.

In Thailand, rambutan trees were first planted in Surat Thani in 1926 by the Chinese Malay K. Vong in Ban Na San. An annual rambutan fair is held during August harvest time.

In Malaysia, rambutan flowers from March to July and again between June and November, usually in response to rain following a dry period. Flowering periods differ for other localities. Most, but not all, flowers open early in the day. Up to 100 flowers in each female panicle may be open each day during peak bloom. Initial fruit set may approach 25 percent, but a high abortion level contributes to a much lower level of production at harvest (1 to 3 percent). The fruit matures 15–18 weeks after flowering.

Rambutan cultivation in Sri Lanka mainly consists of small home gardens. Malwana, a village in the Kelani River Valley, is popular for its rambutan orchards. Their production comes to market in May, June, and July, when it is very common to observe seasonal traders along the streets of Colombo. Sri Lanka also has some off-season rambutan production in January and February in areas such as Bibile, Medagama, and Monaragala.

Both male and female flowers are faintly sweet-scented and have functional nectaries at the ovary base. Female flowers produce two to three times more nectar than male flowers. Nectar sugar concentration ranges between 18–47 percent and is similar between the flower types. Rambutans are an important nectar source for bees in Malaysia.

Cross-pollination is a necessity because the anther is absent in most functionally female flowers. Although apomixis may occur in some cultivars, rambutans, like lychee, are dependent upon insects for pollination. In Malaysia, where only about one percent of the female flowers set fruit, no fruit is set on bagged flowers while hand pollination resulted in a 13 percent fruit set. Pollinators may maintain a fidelity to either male or hermaphroditic flowers (trees), thus limiting pollination and fruit set under natural conditions where crossing between male and female flowers is required.

Nutrients and phytochemicalas

Rambutan fruit is 78% water, 21% carbohydrates, 1% protein, and has negligible fat (table; data are for canned fruit in syrup; raw fruit data are unpublished). In terms of nutritional content, the canned fruit contains only manganese at a moderate level (16% of the Daily Value), while providing 82 calories in a 100 gram reference amount (table). Other micronutrients are at a low level.

As an unpigmented fruit flesh, rambutan does not contain significant polyphenol content but its colorful rind displays diverse phenolic acids, such as syringic, coumaric, gallic, caffeic, and ellagic acids. Rambutan seeds contain equal proportions of saturated and unsaturated fatty acids, where arachidic (34%) and oleic (42%) acids, respectively, are highest in fat content.

The pleasant fragrance of rambutan fruit derives from numerous volatile organic compounds, including beta-damascenone, vanillin, phenylacetic acid, and cinnamic acid.

Rambutan, canned, syrup pack
Nutritional value per 100 g (3.5 oz)
Energy	343 kJ (82 kcal)

Carbohydrates	20.87 g
Dietary fiber	0.9 g

Fat	0.21 g

Protein	0.65 g

Vitamins	Quantity %DV^†
Thiamine (B1)	1% 0.013 mg
Riboflavin (B2)	2% 0.022 mg
Niacin (B3)	9% 1.352 mg
Vitamin B6	2% 0.02 mg
Folate (B9)	2% 8 μg
Vitamin C	6% 4.9 mg

Minerals	Quantity %DV^†
Calcium	2% 22 mg
Iron	3% 0.35 mg
Magnesium	2% 7 mg
Manganese	16% 0.343 mg
Phosphorus	1% 9 mg
Potassium	1% 42 mg
Sodium	1% 11 mg
Zinc	1% 0.08 mg

Other constituents	Quantity
Water	78.3 g

why these rambutan taste like..?

The taste of exotic rambutan is a combination of sweet and sour in one bite, with a floral undertone that takes you to the tropics. Its flavor is similar to a grape, lychee or longan, although not as sweet

what rambutan is good for.?

Rambutans are also full of potassium, a mineral that helps your heart beat, kidneys function, and muscles contract. Rambutans are rich in vitamin C, which is a potent antioxidant. Consuming antioxidants helps fight off free radicals, which are waste products in your body that can damage your cells

what part of rambutan poisonus..?

The flesh of the rambutan fruit is safe to eat. However, its peel and seeds may be toxic when eaten raw or in very large amounts

Seed fat: the seed kernel yields 37-43% of a solid, white fat or tallow resembling cacao butter. When heated, it becomes a yellow oil having an agreeable scent. Its fatty acids are: palmitic, 2.0%; stearic, 13.8%; arachidic, 34.7%; oleic, 45.3%; and ericosenoic, 4.2%. Fully saturated glycerides amount to 1.4%. The oil could be used in making soap and candles if it were available in greater quantity.

Wood: The tree is seldom felled. However, the wood–red, reddish-white, or brownish–is suitable for construction though apt to split unless carefully dried.

Medicinal Uses: The fruit (perhaps unripe) is astringent, stomachic; acts as a vermifuge, febrifuge, and is taken to relieve diarrhea and dysentery. The leaves are poulticed on the temples to alleviate headache. In Malaya the dried fruit rind is sold in drugstores and employed in local medicine. The astringent bark decoction is a remedy for thrush. A decoction of the roots is taken as a febrifuge.

Let's Make A Donut At Home

2022-07-03T23:26:00.004-07:00

Let's Make A Donut At Home

You don't need super sharp culinary skills to make perfect yeast donuts at home—anyone can do it! What you do need is plenty of time, making these treats the perfect weekend baking project. If you want them for breakfast, wake up early and take a nap during each rise 😉

Ingredints

For Donut

📌1 cup. whole milk

📌1/4 cup. plus 1 tsp. granulated sugar, divided

📌1 packet (or 2 1/4 tsp.) active dry yeast

📌4 1/2 cup. all-purpose flour, plus more for surface

📌1/2 tsp. kosher salt

📌6 tbsp. butter, melted

📌2 large eggs

📌1/2 tsp. pure vanilla extract

📌Canola or vegetable oil, for frying

FOR GLAZE

📌1/4 cup. whole milk

📌2 cup. powdered sugar

📌1/2 tsp. pure vanila extract

How to make step by step

01 . Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes.

02 . In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla with a wooden spoon. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes.

03 . Form into a tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot in your kitchen until doubled in size, about 1 hour.

04. Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle. Using a doughnut cutter or 3” and 1” biscuit cutters, punch out your doughnuts. Re-knead scraps together and punch out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more.

05. Make glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla until smooth. Set aside.

06. Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2'' oil to 350°. Cook doughnuts, in batches, until deeply golden on both sides, about 1 minute per side. Holes will cook even faster!

07. Transfer doughnuts to paper towel-lined baking sheet to drain and cool slightly. Dip into glaze, then place onto a cooling rack (or eat immediately!).

Dealing with dough. The very first step in creating donuts is blooming your active dry yeast. By stirring sugar and your yeast into lukewarm water and waiting 10 minutes, you can see if the yeast is still active enough to rise your dough successfully. If it's good to go, it should turn into a foamy, bubbling layer on top of the water. If using instant yeast, you can skip this step and go forward with stirring in your other ingredients and kneading together until dough feels smooth and elastic. To test if your dough is ready, lightly press your thumb into the dough. In about 5 seconds or so, the dough should bounce almost completely back.

Let it rise. Donut dough needs to rise twice: first rise is for the dough itself, then a second rise for the punched-out donuts to get nice and fluffy before they go into tthe fryng pot. While the second rise is happening, make your glaze and get ready to heat up the oil!

Do I need a thermometer? Yes. Since donuts fry for such a short amount of time, you want to make sure the oil is at the temperature that’ll allow them to cook through on the inside without burning on the outside. A thermometer will help you gauge the heat and help the donuts turn a perfect golden color. We found 350° to be the sweet spot (no pun intended) for an even cooking experience. Keep in mind that the temperature will drop after your first batch of donuts go in, so make sure to keep an eye on your thermometer and adjust accordingly the heat.

Help! I don't have a donut cutter. Not to worry! Since we work in a well-stocked test kitchen, we happened to have one, but we wouldn't expect you to (unless your name is Ina or Martha). Use a 3" biscuit or cookie cutter, plus a very small one, about 1", or the large end of a piping tip, for the holes.

Glazing 101. Make your glaze in a large, wide bowl for easy coating. Next, make sure to glaze your donuts while they're still warm! This way, it'll stick much better...plus, then you can eat them while they're warm. Once you dip your donuts into the glaze, place onto a cooling rack set over a baking sheet to let the excess drip off. This makes for much easier clean-up and evenly glazed donuts. If you want, you can add sprinkles (or chocolate chips, or toasted coconut flakes, etc.) at this point!

Baking Measurements

2022-07-03T04:59:00.006-07:00

Baking Measurements

Cups	Sticks	Pounds	Tablespoons	Grams
1/4	1/2	1/8	4	55 g
1/2	1	1/4	8	112 g
1/3	1/2+1 & 1/3 tbspns	n/a	5 & 1/3	75 g
2/3	1 + 2 & 2/3 tbspns	n/a	10 & 2/3	150 g
3/4	1 & 1/2	3/8	12	170 g
1	2	1/2	16	225 g
2	4	1	32	450 g

Sometimes when I’m not sure about a recipe but want to try it anyway, I scale down the recipe to 50% of the original. In those circumstances, I found it very difficult to calculate 50% of 3/4 cup, or to measure 50% of 1.5 tablespoon, etc. Then I found this handy table in my “Baking for Dummies” book. For instance 3/4th of a cup is equal to 12 tablespoons, so half of it would be 6 tablespoons
Dry Ingredient Equivalents:
1 Tablespoon = 3 teaspoons.
1/8 cup = 2 Tablespoons.
1/4 cup = 4 Tablespoons.
1/3 cup = 5-1/3 Tablespoons.
1/2 cup = 8 Tablespoons.
2/3 cup = 10 and 2/3 Tablespoons.
3/4 cup = 12 Tablespoons.
1 cup = 16 Tablespoons.

Cups To Grams Conversions (Metric)
Butter Measurements
Cups Sticks Pounds Tablespoons Grams
1/4 1/2 1/8 4 55 g
1/2 1 1/4 8 112 g
1/3 1/2+1 & 1/3 tbspns n/a 5 & 1/3 75 g
2/3 1 + 2 & 2/3 tbspns n/a 10 & 2/3 150 g
3/4 1 & 1/2 3/8 12 170 g
1 2 1/2 16 225 g
2 4 1 32 450 g

All Purpose Flour, Icing or Powdered Sugar

Cup	Grams
1/8 cup	15 grams
1/4 cup	30 grams
1/3 cup	40 grams
3/8 cup	45 grams
1/2 cup	60 grams
5/8 cup	70 grams
2/3 cup	75 grams
3/4 cup	85 grams
7/8 cup	100 grams
1 cup	110 grams

How to convert 200 grams to cups?

Here is the chart on converting 200 grams to cups:

Ingredient	Measurement in Grams	Equivalence in Cups (US)	Approximately
All Purpose Flour	200 grams	1.60 cups	1.5 cups + 2 Tbspn
Butter	200 grams	0.88 cup	3/4th cup + 2 Tbspn
Cake Flour	200 grams	1.46 cups unsifted	1.5 cups
Granulated Sugar	200 grams	1 cup	1 cup
Brown Sugar	200 grams	0.91 cup packed	1 cup minus 1 Tbspn
Ground Almonds	200 grams	0.88 cup, packed	3/4th cup + 2 Tbspn
Flaked Coconut	200 grams	2.60 cups	2.5 cups + 1 Tbspn
Unsweetened Cocoa Powder	200 grams	2.33 cups	2.5 cups – 2 Tbspn

Cake Flour

Cup	Grams
1/8 cup	10 grams
1/4 cup	20 grams
1/3 cup	25 grams
3/8 cup	30 grams
1/2 cup	50 grams
5/8 cup	60 grams
2/3 cup	65 grams
3/4 cup	70 grams
7/8 cup	85 grams
1 cup	95 grams

Granulated Sugar

Cup	Grams
1/8 cup	30 grams
1/4 cup	55 grams
1/3 cup	75 grams
3/8 cup	85 grams
1/2 cup	115 grams
5/8 cup	140 grams
2/3 cup	150 grams
3/4 cup	170 grams
7/8 cup	200 grams
1 cup	225 grams

Brown Sugar

Cup	Grams
1/8 cup	25 grams
1/4 cup	50 grams
1/3 cup	65 grams
3/8 cup	75 grams
1/2 cup	100 grams
5/8 cup	125 grams
2/3 cup	135 grams
3/4 cup	150 grams
7/8 cup	175 grams
1 cup	200 grams

Sliced Almonds

Cup	Grams
1/8 cup	10 grams
1/4 cup	20 grams
1/3 cup	25 grams
3/8 cup	30 grams
1/2 cup	40 grams
5/8 cup	50 grams
2/3 cup	55 grams
3/4 cup	60 grams
7/8 cup	70 grams
1 cup	80 grams

Ground Almonds

Cup	Grams
1/8 cup	25 grams
1/4 cup	50 grams
1/3 cup	65 grams
3/8 cup	75 grams
1/2 cup	100 grams
5/8 cup	125 grams
2/3 cup	135 grams
3/4 cup	150 grams
7/8 cup	175 grams
1 cup	200 grams

Grated Coconut

Cup	Grams
1/8 cup	10 grams
1/4 cup	25 grams
1/3 cup	35 grams
3/8 cup	40 grams
1/2 cup	50 grams
5/8 cup	60 grams
2/3 cup	65 grams
3/4 cup	75 grams
7/8 cup	85 grams
1 cup	100 grams

Unsweetened Cocoa Powder

Cup	Grams
1/8 cup	15 grams
1/4 cup	30 grams
1/3 cup	40 grams
3/8 cup	45 grams
1/2 cup	60 grams
5/8 cup	70 grams
2/3 cup	75 grams
3/4 cup	85 grams
7/8 cup	100 grams
1 cup	125 grams

Baking Measurements

If a recipe calls for this amount	You can also measure it this way
Dash	2 or 3 drops (liquid) or less than 1/8 teaspoon (dry)
1 tablespoon	3 teaspoons or 1/2 ounce
2 tablespoons	1 ounce
1/4 cup	4 tablespoons or 2 ounces
1/3 cup	5 tablespoons plus 1 teaspoon
1/2 cup	8 tablespoons or 4 ounces
3/4 cup	12 tablespoons or 6 ounces
1 cup	16 tablespoons or 8 ounces
1 pint	2 cups or 16 ounces or 1 pound
1 quart	4 cups or 2 pints
1 gallon	4 quarts
1 pound	16 ounces

Volume Measurements

US Units	Canadian Units	Australian Units
1/4 teaspoon	1 ml	1 ml
1/2 teaspoon	2 ml	2 ml
1 teaspoon	5 ml	5 ml
1 tablespoon	15 ml	20 ml
1/4 cup	50 ml	60 ml
1/3 cup	75 ml	80 ml
1/2 cup	125 ml	125 ml
2/3 cup	150 ml	170 ml
3/4 cup	175 ml	190 ml
1 cup	250 ml	250 ml
1 quart	1 liter	1 liter
1 and 1/2 quarts	1.5 liters	1.5 liters
2 quarts	2 liters	2 liters
2 and 1/2 quarts	2.5 liters	2.5 liters
3 quarts	3 liters	3 liters
4 quarts	4 liters	4 liters

Weight Measurements

US Units	Canadian Metric	Australian Metric
1 ounce	30 grams	30 grams
2 ounces	55 grams	60 grams
3 ounces	85 grams	90 grams
4 ounces (1/4 pound)	115 grams	125 grams
8 ounces (1/2 pound)	225 grams	225 grams
16 ounces (1 pound)	455 grams	500 grams (1/2 kilogram)

Temperature Conversions

Farenheit	Celsius
32	0
212	100
250	120
275	140
300	150
325	160
350	180
375	190
400	200
425	220
450	230
475	240
500	260

Flaked Coconut

Cup	Grams
1/8 cup	10 grams
1/4 cup	20 grams
1/3 cup	25 grams
3/8 cup	30 grams
1/2 cup	40 grams
5/8 cup	45 grams
2/3 cup	50 grams
3/4 cup	60 grams
7/8 cup	65 grams
1 cup	70 grams

MATT EFFECT CAKE / Matte Finishing

2022-06-25T21:11:00.008-07:00

This is a Dutch Chocolate Cake with Matt finish brought for you in simplest way without using machine. •Chocolate base • for Dutch icing - ▪︎whipped cream ▪︎Ganache* (recipe for ganache is written below) •for matt effect - Chocolate coating ▪︎200 gm dark chocolate ▪︎50 gm oil ( without any smell or taste) *use sunflower oil or rice bran oil * here I have used sunflower oil Microwave the dark chocolate for 30 seconds and then add oil in it and mix and again microwave it for 10-20 seconds.

spread the mixture when it is lukewarm. spread it gently on the cake . ▪︎allow the cake to set for 30 minutes. • for spray

▪︎White Vanilla cold glaze - 2 tsp ▪︎ water - 8 tsp ▪︎few color drops (optional) here we are using a spray bottle. spray the mixture on the cake from a specific distance. Our Matt effect cake is Ready 🤗

*Recipe for Ganache-

▪︎microwave 100 gm fresh cream for 30-50 seconds ▪︎add 200 gm dark chocolate in it and mix till it melts completely in the warm cream. ▪︎add 1 tsp Butter or 1 tsp neutral gel to give it a shiny effect.

Watched how to make this step by step please click the picture below..👇👇🔰

OLAF Cake Topper / Sugar Paste Model Olaf cake topper step by step

2022-06-19T09:32:00.005-07:00

Here's what you will need to make this little guy (use however much sugarpaste you need depending on the size you want to make):

01.White sugarpaste

02.Black sugarpaste
03.Orange sugarpaste
04.Edible glue or vodka or water
05.Thin paintbrush
06.Balling tool
07.Scalpel or sharp blade
08.A toothpick (this is inserted through the body to hold the pieces together. If you're making a larger on you can use a wooden skewer or even wire).
09.Fine gauge wire (for the arms)
10.A foam round to stand him on to dry

OK.THEN LET'S LOOK HOW TO MAKE THIS

Step 1: Making the Body

1.Roll your sugarpaste into the desired shapes - as you can see, if you lay them out you can get a feel of the proportions and sizes
2.Allow the pieces to dry a little.

Step 2: Make the Face

~ Grab the piece of sugarpaste you're using for the head and use your balling tool to shape the mouth, cheeks, eye sockets and nose.
~ Roll out some thin black sugarpaste and cut a section for the mouth then glue in place. Cut a small rectangle for the teeth and stick in place.
~ Roll out a thin sausage of black for the eyebrows and the part above the eyes. and stick in place.
~ Make 2 white balls for the eyes and smaller balls for the pupils and stick into the sockets.
~ Make his carrot nose by rolling a cone shape, bend it in sections and make lines down the top, then stick in place.

Step 3: Stick 'hair and Arms'

* For the arms: cut your fine gauge wire into small pieces, roll out your black sugarpaste into sausages with balls on the end. Carefully stick your wire through the arms then use your scalpel to cut the hands out (note: Olaf's 'thumb' isn't with the rest of his hand and a little more on his wrist!).
* Use the back of the scalpel to make his arms look woody and uneven.
* For the hair: roll out some very thin black sugarpaste and cut tiny slits so you can bend it open (so it looks like sticks).
Step 4: Put the Body Together
As you have allowed the body to dry, this step will be easier (if the sugarpaste is too soft it will flop and squish the bottom pieces!
You want Olaf to look like he's standing on one foot so here's what you need to do:
- 1.Stick your toothpick into the foam round and one by one, gluing as you go, stack your pieces starting with the bottom foot, then through the larger body piece on and angle, then the smaller body piece, then on an angle through the head.
- 2.Glue the other foot to the side and if it wont stay in place, roll a piece of white sugarpaste to 'hold' the other foot while it adheres.
- 3.Make the coal buttons, so they look like chunky coal, not perfect balls.
Step 5: Stick the Arms and Hair on
- 1. Stick the arms into the upper body piece.
- 2.Stick the hair in place by making 3 little holes on top of his head and gluing them in.
Step 6: Done!
Watched How to make this step by step
THANK YOU ALL...SEE YOU NEXT TIME

Amazing And Yummy Jelly Fruit Cake / Agar Agar Jelly Fruit cake

2022-06-12T11:21:00.009-07:00

Watch the video above to learn how to make a delicious and beautiful jelly fruit cake .....

This jello fruit cake combines fresh fruits with your favorite juice. It is vibrant and refreshing and is loved in summers and during major holidays. You can serve it instead of fruits or as a dessert when you need an easy and crowd-pleasing no-bake dessert. Have fun with different jello flavors and fruits!

Jello Fruit Cake Details

Flavor: If you enjoy fruity desserts, today’s jello fruit cake is right up your alley. There are 5 layers and each has a different fruit flavor. The cake is filled with fresh raspberries, strawberries, grapes and mango and all of that is connected by an apple juice.
Texture: By closely following this recipe, you’ll be rewarded with a slice of chunky, yet tender jello cake. Every little space of apple jello is filled with a different fruit.
Ease: No bake jello cake is A LOT easier than the fruity strawberry kiwi cake. Without eggs and baking, there’s really no room for huge error. We’re basically cutting every single complicated step and I know that’s music to your ears when it comes to easy desserts!

Time: Between the cutting fruits and making jello, prep time is maximum 30 minutes. The jello takes about 4 hours to fully set in the refrigerator, so plan ahead. This cake is a great choice if you don’t have time to make dessert the day of your gathering/meal.

Feauture of jelly fruit and other cake

Recipe is quick and easy
Cake is satisfying, elegant and vibrant
No mixer required – just a bundt pan and a saucepan
No-bake and make-ahead
Unlimited fruit flavors and jello options
Ingredients in Jello Fruit Cake

Fresh Fruits: Use variety of cubed fresh fruits and layer them in contrasting colors. Raspberries, strawberries, grapes and mangoes work really well. Avoid using acidic fruits such as fresh kiwi and pineapple to prevent the jello from setting.
Apple Juice: The juice is like a glue in this recipe. It connects all the fresh fruits and makes a cake.
Granulated Sugar: Sugar sweetens the apple juice. This is a lightly sweetened dessert, so you only need 3 tablespoons of sugar in the entire recipe.
Unflavored Gelatin: It is a must-have ingredient in this recipe. You dissolve it in apple juice to make jello.
Fresh Lemon Juice: Lemon juice adds a little brightness to the juice and slight flavor.

Ingredients

12 oz (about 340g) fresh raspberries
2 large (about 764g) fresh mangoes – cubed
1 lb (about 454g) fresh strawberries – cubed
1 lb (about 454g) green grapes – halved
1 lb (about 454g) red grapes – halved
4 cups (960ml) apple juice
4 pockets (28g) original unflavored gelatin
- 3 tablespoons (38g) granulated sugar
- 1 tablespoon (15ml) lemon juice
- pan spray
Instructions
1. Prep: Weigh and wash all fresh fruits. Lightly pan spray bundt pan and wipe off all over the interior of the pan with a paper towel to cover all areas.
2. Make the jello: Pour 1 cup of apple juice into a medium bowl and sprinkle 4 pockets of gelatin, set aside. Meanwhile, in a small saucepan, bring to a boil remaining 3 cups of apple juice, 3 tablespoons granulated sugar and 1 tablespoon freshly squeezed lemon juice. Pour boiled juice into the bowl with gelatin and whisk well to dissolve the gelatin. Set aside to cool.
3. 3 tablespoons (38g) granulated sugar
  1 tablespoon (15ml) lemon juice
  pan spray
  Instructions
  Prep: Weigh and wash all fresh fruits. Lightly pan spray bundt pan and wipe off all over the interior of the pan with a paper towel to cover all areas.
  Make the jello: Pour 1 cup of apple juice into a medium bowl and sprinkle 4 pockets of gelatin, set aside. Meanwhile, in a small saucepan, bring to a boil remaining 3 cups of apple juice, 3 tablespoons granulated sugar and 1 tablespoon freshly squeezed lemon juice. Pour boiled juice into the bowl with gelatin and whisk well to dissolve the gelatin. Set aside to cool.
  Assemble fruits: Peel and cube mangoes into 1/2 inch pieces, cut all grapes into halves and cube strawberries into 1/2 inch pieces. Assemble the prepared fruits into the bundt pan in this order: raspberries, mangoes, strawberries, green grapes and red grapes.
  Slowly pour cooled apple juice gelatin over the fruits, covering to the top (including red grapes). Refrigerate for 3-4 hours in order for gelatin to set.
  4 hours later: Pour hot water into a large pot or bowl and place the bundt pan with jello into it for 10 seconds (because of the thickness of our pan, it takes us about 1 minute and 20 seconds). As soon as you see a little bit of melting on the sides, take it out. Cover bundt pan with a serving plate andquickly turn it over. (Highly suggest turning over the sink in case the jello melted more than needed). Decorate with additional fruits around the cake, if preferred. Refrigerate until ready to serve.
  
  Recipe Notes
  Make-Ahead Instructions: You can fully assemble, set and refrigerate the cake overnight and invert onto serving platter the next day. You can also transfer it onto serving platter the day before, as long as you serve it next day for sure.
  Best Fruits to Use: Using the same ingredients we have listed above, works the best because the combination of fruit colors make the cake not only satisfying, but also beautiful. You can also use blueberries, black currants, honeydew chunks and similar fruits. I would suggest testing new fruits in small portions beforehand before you incorporate them into the cake. Make sure to avoid fresh kiwi and pineapple because these two will prevent the jello from setting. Banana does not work well either, unless you plan to eat the cake in one day. It becomes brown and slimy overnight.
  Fill Mold Completely: We have tested with fruits amount in this recipe to fully fill the type of mold we are using. Depending on the size of your mold,
  you may need more or less than the recipe calls for, especially if you change the fruits. Whatever fruits you use, you want to make sure to fill the pan completely, so that the fruits don’t sink to the bottom of the mold and that you don’t have fruit-free spaces in your jello cake.
  Adding Juice: Let the jello mixture cool completely before you pour it over the fruits, otherwise it will cook the fruits and make the fruit pieces soggy. Apple juice works great because it’s light in color and you can clearly see the fruit layers in the cake. You can use any packaged Jell-O to your preference and omit the unflavored gelatin from the ingredients. Make sure to have at least 4 cups of liquid to fully cover the fruits.
  Removing Cake from Mold: Check jello with a knife before you flip it to make sure it’s fully set. Some readers mentioned that flipping the pan withjello upside down and heating the outside of the pan with a hair dryer for 30 seconds also works.

KULFI Indian Street Food - RAINBOW ICE KULFI / ICE COLA

2022-06-05T02:03:00.003-07:00

Kulfi is a frozen dairy dessert originating in the Indian subcontinent during the Mughal era in the 16th century. It is often described as "traditional Indian ice cream." Kulfi is a traditional sweet of the Indian subcontinent, where it is commonly sold by street vendors called kulfiwallahs.

01. Type of dish: Ice cream

02. Place of origin: Mughal Empire

03. Region or state: South Asia

04. Associated national cuisine: India, Bangladesh, Pakistan, Sri 05. Lanka, Nepal, Myanmar, Trinidad and Tobago

06. Main ingredients: Milk, Sugar

Kulfi (/kʊlfiː/) is a frozen dairy dessert originating in the Indian subcontinent during the Mughal era in the 16th century. It is often described as "traditional Indian ice cream. Kulfi is a traditional sweet of the Indian subcontinent, where it is commonly sold by street vendors called kulfiwallahs. It is popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East^[4] and part of the national cuisines of India, Pakistan, and Trinidad and Tobago.

Kulfi is denser and creamier than ice cream.It comes in various flavours. Traditional ones include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio.Newer flavours include apple, orange, strawberry, peanut, and avocado. Unlike ice cream, kulfi is not whipped, resulting in a solid, dense dessert similar to frozen custard. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. The density of kulfi causes it to melt more slowly than ice cream

History

The word kulfi comes from the Persian qulfi (قلفی) meaning "covered cup." The dessert likely originated in the Mughal Empire in the 16th century. The mixture of dense evaporated milk was already popular in the sweet dishes in the Indian subcontinent. During the Mughal period, this mixture was flavoured with pistachios and saffron, packed into metal cones and immersed in slurry ice, resulting in the invention of kulfi. Ain-i-Akbari, a detailed record of the Mughal emperor Akbar's administration, mentions use of saltpeter for refrigeration as well as transportation of Himalayan ice to warmer areas.However, Australian food historian Charmaine O'Brien writes, "...it is likely that (kulfi) originally evolved in the cooler climates of Persia or Samarkand and that the Mughals appropriated the concept and elaborated on it to create the creamy, perfumed dessert that it now is

HOW TO MAKE KULFI (EASY RECIPE)

Ingredients

⅔ cup condensed milk
1 cup evaporated milk
1 cup double cream (heavy cream)
½ teaspoon ground cardamom (or crushed cardamom)
a pinch of saffron threads
½ cup chopped pistachios

Instructions

In a jug, mix the cream with condensed milk and evaporated milk.
Add the cardamom and saffron, and give it a stir.
Divide half of the pistachios between 5 disposable plastic cups, then pour over the condensed milk mixture to fill about a quarter of each cup.
Top with the remaining chopped pistachios.
Cover the cups with kitchen foil, then use a sharp knife to make a cut in the middle of the foil.
Insert ice cream or popsicle sticks and freeze for at least 3 hours.
To remove the kulfi from the cups, dip the cups into hot water for a few seconds, the ice creams will come out easily

Nutrition Facts

Easy Kulfi Recipe with Condensed Milk

Amount Per Serving

Calories 434Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 16g80%

Cholesterol 94mg31%

Sodium 124mg5%

Potassium 468mg13%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 28g31%

Protein 10g20%

Vitamin A 980IU20%

Vitamin C 3mg4%

Calcium 293mg29%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

WATCHED KULFI SHOP IN INDIA

Custard powder cake / Custard cake recipe

2022-06-05T00:50:00.003-07:00

Custard Cake resembles a chiffon cake with a topping of sweetened milk and egg mixture known as custard. At first glance, this could be mistaken as a giant Leche Flan because the topping resembles one. Guess what? The topping of this cake is definitely Leche flan and the only distinction is the soft cake below.

In the Philippines, this is usually available by the slice in local bakeries (or panaderya). I remember always getting this along with egg pie.

I find this dessert very tasty and sweet so pairing this up with kapeng barako (brewed coffee) to balance the sweetness is not a bad idea.

I like chilled custard cake. I simply refrigerate the cake (after letting it cool down) for 2 hours before serving. Sometimes I even add whipping cream on top to make it more enjoyable.

Try this Custard Cake recipe.Let me know what you think.

Custard Cake Recipe

Prep Time15 minutes

Cook Time1 hour

Total Time1 hour 15 minutes

Servings6

Ingredients

>>Caramel:
1 cup granulated sugar
>>Custard:
6 eggs
1 can condensed milk
1 cup fresh milk
¼ cup granulated sugar
>>Cake:
1 teaspoon baking powder
1/4 cup milk mixed with 1/4 cup water milk diluted in water
1 teaspoon finely grated lemon lemon rind
6 egg yolks
1/2 cup granulated sugar
1 1/2 cups cake flour sifted
>>Meringue:
6 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar

How to make this 👇👇

📌➡ Create the caramel. Heat a 9 x 13 or circular baking pan in the stove top using medium heat. Pour-in the granulated sugar and let stand until the sugar melts (or turns into caramel). You may want to stir the sugar once in a while to make sure that everything is equally distributed within the area of the baking pan. Set aside.

📌➡ Create the custard. Combine milk, egg yolks, and sugar in a mixing bowl. Stir the ingredients until everything is properly distributed.Pour the custard mixture on the baking pan with caramel. Set aside

📌➡ Create the cake. In a clean mixing bowl, beat the egg yolks then gradually add the sugar. Continue beating for about 2 minutes. Put-in a small amount of cake flour alternately with the milk diluted in water and mix well. Do this procedure until the cake flour and milk diluted in water are completely used up. Put-in the lemon rind then beat until texture is smooth. Set aside.

📌➡ Create the meringue. Beat the egg whites using an electric mixer until texture becomes bubbly (use high speed). Add the cream of tartar then continue to beat until texture becomes fluffy (about 3 to 4 minutes in high speed). Gradually add the sugar then continuously beat until meringue is shiny and firm.

📌➡ Fold the cake mixture into the meringue until well blended

📌➡ Pour the folded cake and meringue mixture over custard mixture in the baking pan.

📌➡ Preheat oven to 350 degrees Fahrenheit

📌➡ Pour about 6 to 8 cups of hot water on a roasting pan (with rack) then place the cake pan on top of the rack.

📌➡ Place the roasting pan that contains the cake pan with all the mixtures in the oven and bake for about 60 minutes or until the toothpick test indicates that the cake is ready.

📌➡ Remove cake from the oven and allow the temperature to cool down.

📌➡ Transfer to a serving tray then refrigerate for at least an hour.

📌➡ Serve chilled, share and enjoy!

Uncle Rikuro's Cheese Cake Japan / Popular cheese cake in japan

2022-05-22T08:05:00.004-07:00

Rikuro's Cheesecake is an Osaka bakery renowned Japan-wide for fresh and fluffy cheesecakes. Excluding train station outlets, all cheesecakes are baked fresh and in-store, filling the surrounding streets with sweet aromas passersby can’t resist!

There aren’t any Rikuro's Cheesecake shops outside Osaka, so if you’re exploring the vibrant Kansai metropolis, don’t miss out on getting your cheesecake fix!

Uncle Rikurou's freshly baked cheesecake" has been famous in the local market since 1984 for its fluffy texture and delicious taste. Since then, its reputation has spread nationwide, and it is now known as Osaka's famous confectionery.

The unique fluffy texture is created by using carefully selected ingredients such as richly flavored cream cheese directly imported from a traditional Danish factory, eggs under strict quality control, and freshly shipped milk. The sweet raisins on the bottom also add to the deliciousness.

Most of the stores have their kitchens and always sell freshly baked cheesecakes. So when the bell rings, it means newly baked cakes are ready. You can also watch the pastry chefs branding the cakes in front of you.

Make sure you keep the cake in a cool, dark place and eat it the day you bought it, or within three days if you keep it in the refrigerator. Although freshly baked cheesecake is our best choice, chilling it locks in the flavor and gives it a deeper taste. If you heat it in the microwave, you can enjoy the fluffy texture again, so it may be fun to try both ways.
Uncle Rikuro's Cheesecake is only available in Osaka, so don't miss it if you're visiting the area.

INGREDIENTS

📌140g/5 oz. Castor Sugar
📌6 Egg Whites.
📌6 Egg Yolks.
📌50g (2 oz.) Butter.
📌250g (9 oz.) Cream Cheese.
📌100ml (3 fluid oz.) Fresh Milk.
📌1 tablespoon Lemon Juice.
📌60g (2 oz.) Cake Flour/Superfine Flour.
📌20g (1 oz.) Cornflour (Cornstarch).
📌¼ tsp. Salt or Cream of Tartar.

How to make

Pre-heat oven.
Sift flour and cornflour together, add salt to it.
Lightly grease and line the bottom and sides of the springform cake tin with baking paper. Wrap the outside of cake tin with 3 – 4 layers of aluminium foil to prevent water seeping into the springform during baking.

Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the sifted flours, salt, egg yolks, lemon juice and mix well.
Whisk egg whites with cream of tartar until foamy. Add in the castor sugar and whisk until soft peaks form. Do not over-beat the egg whites. They should look glossy.
Add the cheese mixture to the egg white mixture and fold to mix well. Pour into a 8-inch round cake pan. Tap the Springform a few times – this is so that you wouldn’t end up with huge bubbles in the cake.
Put cake onto a tray filled with some hot water. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160°C (325°F).

NOTES

Tips and Variations:

Always pre-heat the oven before you do any baking!

Not everybody’s oven is calibrated properly, so use an oven thermometer to be sure. Alternatively, understanding the way the cake baked on your first (or first few) try can help you learn to adjust your oven’s setting to its best effect!

Use hot water for the water bath.

Do not remove the hot cake out of a baking pan immediately or the cake may collapse. Let cool for 15 minutes before doing so.

Keep baked cheesecake in covered container in the fridge and consume within 3 days. It can be frozen for up to 3 months.

Substitute Lemon Juice with Orange Juice.

Replace 20g – 30g Cake Flour with respective amount of Matcha (Green Tea Powder) or Cocoa Powder.

Alternative Temperature and Baking Time:

For this type of cheesecake: Do not bake the cake too quickly at high temperature – baking cake at a lower temperature will help the cake rise much higher and bake more evenly. If you have problem with your baked cheesecake at 160°C, you can try baking the cake at even lower temperature, at 135°C for 30 minutes and then increase the oven temperature to 150°C and continue to bake for another hour, thereabout.

How to prepare SHAVED ICE ( BINGSU)

2022-05-21T06:40:00.002-07:00

How to prepare SHAVED ICE ( BINGSU)

Bingsu, sometimes written as bingsoo, is a Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans. The most common variety is pat-bingsu, the red bean shaved ice.

Bingsu (Korean: 빙수; Hanja: 氷水), sometimes written as bingsoo,is a Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans.

The most common variety is pat-bingsu (Korean: 팥빙수), the red bean shaved ice. The main ingredient of ice was natural ice in the past, but later artificial ice was produced and high-quality sweeteners were developed, and now it has been improved into boiled red bean shaved ice or fruit shaved ice mixed with various fruits. At first, the ice-cutting machine was a simple tool in the shape of a plane, but now the electric power is widely used after a manual rotation by hand.

History

The earliest forms of bingsu existed during the Joseon dynasty (1392–1897). The government records show that the officials shared the crushed ices topped with various fruits, which were distributed from the ancient Korean ice storage called seokbinggo (Korean: 석빙고).The early forms of patbingsu consisted of shaved ice and two or three ingredients, typically red bean paste, tteok, and ground nut powder.

The modern versions of the iced desserts were began to be sold in Taegeukdang (Korean: 태극당), the oldest bakery in Seoul that opened in 1946. With the western influences after the Korean War, more various and richer ingredients, such as cereals, syrups, ice creams, or whipped creams, were added to patbingsu.

Varieties

Patbingsu (팥빙수, 팥氷水, sometimes anglicized as patbingsoo, literally "red beans shaved ice") is a popular Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans.

The food began as ice shavings with red beans (known as pat, 팥). Many varieties of patbingsu exist in contemporary culture.

There are a variety of bingsu types and flavors. Many bingsu do not necessarily follow tradition, and some do not include the red bean paste. Some popular flavors are: green tea, coffee, and yogurt.

In various countrie

Korea

In addition to the existing patbingsu, several Korean franchises have made shaved ice made from various ingredients such as Injeolmi shaved ice, melon shaved ice, coffee shaved ice, and green tea shaved ice. Since the Joseon Dynasty, it was the first time to mix honey and fruit with ice taken from seokbinggo, and after the Korean War, condensed milk, syrup, and chocolate were introduced from the United States and modern "Korean shaved ice" began to be made. Now, bingsu can be found at almost every dessert shop in Korea.

Japan

In a tea shop in Kagoshima, Shirokuma (the white bear, 白熊) was made, and the shape of white condensed milk poured over shaved ice in a round bowl and fruits such as sweet red beans, cherries, and tangerines was named after what looked like a white bear's face.

Singapore

Due to the characteristics of mangoes, mango shaved ice with many mangoes is also famous, as served in a store in Singapore. The "Monster bingsu" is also famous for freezing various flavors of milk, grinding it into layers, and putting chocolate shaped like eyeballs. This variant has shaved ice grounded to show the grain of milk rather than ice with water.

Bingsu Recipe: How to Make Korean-Style Shaved Ice

Ingredients

1 cup chunky sweetened red bean paste
6 cups ice cubes
2 passion fruits, seeds, and juice scraped from the rind
1 kiwi, peeled and diced
½ cup diced strawberries
½ cup diced tteok or injeolmi
1 12-ounce can sweetened condensed milk (optional)

1
Divide the red bean paste between two serving bowls.
2
Add the ice cubes to an electric ice shaver and blend according to the manufacturer’s instructions.
3
Divide the ice shavings between the two bowls of red bean paste.
4
Top the shaved ice with passion fruit, diced kiwi, strawberries, and rice cakes.
5
Drizzle the shaved ice with sweetened condensed milk, if desired.

Bingsu Topping Ideas

In Korea, bingsu is a summertime staple. To make bingsu at home, head to your local Asian grocery store for toppings like Korean rice cakes (tteok) and sweet red bean paste (danpat).

1. Fruit: Bingsu stars various fruits diced into small bite-sized pieces and arranged as a colorful top layer. Try strawberry, kiwi, pineapple, banana, mango, or raspberries—the possibilities are endless. Mix and match to create your perfect combination.
2. Ice cream: Some recipes add a scoop of ice cream to the shaved ice for creamy contrast.
3. Rice cakes: Top bingsu with small, chewy bites of mochi-like sweet rice cake (tteok) or injeolmi (tteok coated with roasted soybean powder).
4. Sweetened condensed milk: A drizzle of creamy sweetened condensed milk adds rich texture and a hint of butterscotch flavor.
5. Sweetened red bean paste: Red beans, known as pat, are an integral part of bingsu—so much so that the dessert’s full name is patbingsu. Buy chunky or smooth danpat (sweetened red bean paste) at Asian grocery stores or make your own at home.

Tips for Making Bingsu

With a little extra preparation, bingsu is an easy warm-weather treat. Here’s what to know if it’s your first time making the Korean dessert:

1. Prepare all the toppings and garnishes first. Bingsu comes together quickly. To capitalize on the texture of the freshly shaved ice, have any toppings already at hand for easy serving. If you like, chill the serving bowls in the freezer ahead of time.

2. Use an electric ice shaver. Like an ice cream machine, using an electric ice shaver is the best way to get the signature fluffy texture of bingsu at home. Alternatively, you can use a powerful food processor or high-speed blender to
achieve a similar effect. To prevent the blades from dulling, add the ice in batches.

3. Use sweetened condensed milk to make the base. If you’d like something a little more decadent than the classic plain shaved ice, try this popular variation from South Korea’s dessert cafés. Instead of water, fill ice cube trays with whole milk and sweetened condensed milk, then blend as directed. The result is a cross between a milky sorbet and shaved ice.

Most Amazing Foods Around the World

2022-05-15T21:46:00.003-07:00

Most Amazing Foods Around the World

A vital part of tourism is also looking out for memorable and unique eating and drinking experiences anywhere in the world. Often termed as food tourism, this pursuit is categorized under experiential travel. In present times, food stands equal to accommodation and sceneries when it comes to deciding a place to travel. Just like there are lists of best hotels to stay in and best places to visit, there should also be a food dishes list to narrow down the best items around the world. When it comes to ranking, food and drinks can be very subjective as tastes differ from person to person.

However, here's a list of best dishes in the world suggested by experts and travellers. Ready? Let's going to inside .

1. Sushi (Japan)

Prepared with vinegared rice and a wide range of ingredients including seafood, vegetables, and sometimes fruits. Sushi tastes best when served with wasabi, pickled ginger, and soy sauce. A popular garnish for this dish is Daikon radish. The type of fish in it defines a sushi's taste. However, the vinegared rice gives the dish a tangy taste overall. Tuna, eel, and Salmon tend to have a light flavour while octopus flavoured sushi is generally strong in taste.

2. Rendang, Indonesia

Often called "the world's most delicious dish," Rendang is prepared by simmering beef with coconut milk with a mixture of the best of spices including turmeric, garlic, lemongrass, ginger, chillies, and galangal. The dish is then stewed for a few hours which gives it a tender texture and exotic taste. The blast of flavours is surely one of the reasons why the dish is loved globally and is also one of the best dishes in the world. Easy to rustle up, this dish is often served at ceremonies or to honour guests.

3. Ramen, Japan

If not tried, you must have heard of Ramen at least once in your life. However, we are not talking about the packaged instant noodles. Ramen is a Japanese dish made of wheat noodles and served in the broth along with vegetables and meat. Ramen comes in several flavours, from tangy to spicy, depending on the flavour of the broth. Every region in Japan has it's own. Tonkotsu, a popular style of ramen includes pork bone broth and the miso ramen, another popular dish originated in Hokkaido.

4. Tom Yam Goong, Thailand

A type of sour and hot Thai soup, Tom yam goong is prepared with shrimp along with a load of healthy herbs and spices? lemongrass, lime, kaffir leaves, galangal, and red chili peppers to name a few. the soup plays around with a bit of all possible flavours? spicy, sour, salty and sweet. To add to its flavour, the soup is topped with coconut milk and cream. The dish is a local favourite all over Thailand.

5. Kebab, Turkey

A dish popular across the Middle East, Kebabs are originally from Turkey. They consist of ground meat or seafood, fruits, and vegetables in some cases and are cooked on a skewer with a big fire underneath, just like a barbeque on the grill. It is cooked with various accompanying ingredients including garlic, black pepper, and vegetable oil. Mutton or lambs are generally the traditional meats used in kebabs. Other recipes include beef, goat, fish, and chicken as well. This dish has a perfect blend of taste, ranging from tangy to spicy, making it one of the best dishes in the world.

6. Paella, Spain

Paella has got its roots in Valencia, Spain. It is an ancient dish recreated with a modern touch in the present times. There are various ways to eat Paella. The original recipe contains white rice with green beans, meat (rabbit or chicken, sometimes duck), butterbeans, snails, topped with seasoning such as rosemary and. The recipe also uses artichokes during its season. Another very common but seasonal ingredient is artichokes. Cooked in olive oil in a pan, the dish is full of flavours and hence one of the best dishes in the world.

7. Steak and Kidney Pie, England

The Brits love their pies. And why wouldn't they? Steak and kidney pie is a piquant pie filled with diced beef, kidney (often of lamb, beef, or pork), brown gravy, and fried onion. It is a representative dish of British cuisine and culture. The gravy is made up of ale, flavoured beef broth, and cornstarch. There are special pastry crusts prepared for the pie such as puff pastry, hot water crust pastry, and shortcut pastry. Although quite expensive (the authentic ones), the dish is worth trying once even if you are not a pie fan.

8. Goulash, Hungary

A dish most popular in Central Europe, Goulash is stew meat dating back to 9th century Hungary. The main elements of the dish are the spices, especially paprika. Goulash is prepared from either beef, pork, veal, or lamb. The meat is cut into pieces and neatly seasoned with salt. It is then browned with oil and sliced onion. The dish is left to simmer after adding paprika to it. It is served with a variety of vegetables including carrot, parsley, celery, and potatoes. Potatoes are also added to the dish to make it thicker and smoother (because of the starch). The dish is a symbol for Hungary and also one of the national dishes. The comforting nature of the stew is what makes it one of the best dishes in the world.

9.GREEK GYRO

Gyro is a national food of Greece. Gyro or γύρο means ‘turn’.

Greek Gyro is similar to Turkish döner kebab or Middle Eastern shawarma. But while kebab and shawarma are made of beef or lamb, typical Greek Gyro is made of pork and chicken.

Authentic Greek Gyro definitely deserves a place among the top 10 delicious food in the world.

10.FRENCH ESCARGOTS DE BOURGOGNE

French cuisine is rich in delicacies.

Snails are regarded as a delicacy food in many countries. Burgundy snails are a top world-renewed French dish originally coming from the French region of Burgundy.

The snails are taken out from their shells, cooked with butter, garlic, parsley, and wine or chicken stock, and then put back into the shells. Burgundy snails are considered a top delicacy around the world. While there is a long tradition of eating snails in Western Europe (like caracoles snail tapas in Spain, caracóis in Portugal), the most famous snail dish in the world is escargots de Bourgogne.

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How to make Sri lankan Tradional Mango Chutny

2022-04-14T20:17:00.002-07:00

This tangy, sweet, and savory mango chutney recipe couldn't be easier and can be canned for longer storage. Serve with chicken, pork, or lamb.

One of our favorite ways to eat chicken is baked or roasted, served with Spanish rice and a bit of mango chutney.

Mango chutney is easy to make! And a great way to take advantage of mangoes when they are in season and plentiful at the market.

A Sweet Chutney With Notes of Spice

This chutney is spiced with ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar.

We found the original recipe on C & H, and have been using it for years to make our chutney.

Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes.

PREP TIME15 mins

COOK TIME60 mins

TOTAL TIME75 mins

SERVINGS24 to 40 servings

YIELD3 to 5 (8-ounce) jars

2 cups sugar
1 cup distilled white vinegar
4 to 5 large, ripe mangoes (about 3 1/2 pounds), peeled and cut in 3/4-inch pieces (about 6 cups)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1 clove garlic, minced
1 teaspoon whole mustard seeds
1/4 teaspoon red pepper flakes

Make the sugar vinegar syrup:
Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.
Add the remaining ingredients and simmer:
Add the remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

Pour into jars:
Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)
For shelf stable storage, process in a water bath:
Put a rack on the bottom of a tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 1 inch. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let sit at room temperature to cool.

NUTRITION FACTS(PER SERVING)
75 CALORIES
0g FAT
19g CARBS
0g PROTEIN

Farenheit	Celsius
32	0
212	100
250	120
275	140
300	150
325	160
350	180
375	190
400	200
425	220
450	230
475	240
500	260

NUTRITION FACTS(PER SERVING)
75	CALORIES
0g	FAT
19g	CARBS
0g	PROTEIN

Farenheit	Celsius
32	0
212	100
250	120
275	140
300	150
325	160
350	180
375	190
400	200
425	220
450	230
475	240
500	260

Madoo Sweet Home

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Ingredients:

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RECIPE NOTES

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NUTRITION PER SERVING

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Ingredients

For Making Samosa Pastry

For Cooking Potato & Peas

Other Ingredients

Whole Spices To Be Ground

Making The Samosa Pastry Dough

Making Potato And Peas Stuffing

Assembling & Shaping Samosa

Frying Samosa

Serving Suggestions

Ingredient swaps

Kneading Tips

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INGREDIENTS FOR BOMBAY HALWA OR KARACHI HALWA

HOW TO MAKE CHEWY HALWA?

TIPS:

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Ingredients of Banana Halwa

Step 1 Mash the bananas

Step 2 Cook them

Step 3 Ready to be served

TIPS

Ambarella ( June Plum)

"Rambutan" is that poisonous...?? are not..??

Origin and distribution

Description of rambutan fruit

cultivations of rambutan

Rambutans are propagated by grafting, air-layering,and budding. Budded trees may fruit after two to three years with optimum production occurring after eight to 10 years. Trees grown from seed bear after five to six years.

Nutrients and phytochemicalas

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Baking Measurements

Baking Measurements

Cups To Grams Conversions (Metric)

How to convert 200 grams to cups?

MATT EFFECT CAKE / Matte Finishing

OLAF Cake Topper / Sugar Paste Model Olaf cake topper step by step

Step 1: Making the Body

Step 2: Make the Face

Step 3: Stick 'hair and Arms'

Step 4: Put the Body Together

Step 5: Stick the Arms and Hair on

Step 6: Done!

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Jello Fruit Cake Details

Ingredients

Instructions

Instructions

Recipe Notes

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History

Custard powder cake / Custard cake recipe

Custard Cake Recipe

Ingredients

Farenheit	Celsius
32	0
212	100
250	120
275	140
300	150
325	160
350	180
375	190
400	200
425	220
450	230
475	240
500	260