Bubble Tea

My daughter wanted bubble tea when we went to our local Asian store.But as it was almost closing time, they were out of their bubble tea stock.I had a very disappointed girl who was almost in tears; so I promised her that I would make her the bubble tea myself.I recreated it based on what I remembered it to taste.As per my tasters my bubble tea tasted better than the store bought one.My secret ingredient was love ;) 

Ingredients:

Evaporated milk-1 can

Sugar-6 tbs

Tapioca pearls-1/4th cup 

Tea bags-4

Method:

Caramelize 3 tablespoons of sugar. Add 1 1/2 cups of water to the caramel, add the tapioca pearls to it and cook for 3 minutes.Turn the fire off and keep it covered for 45 minutes.Meanwhile, heat the evaporated milk with 1 cup of water and when it starts to boil turn off the fire and add the sugar and tea bags. Remove tea bags after a few minutes and refrigerate the tea. After 45 minutes check on the tapioca pearls; they would be almost translucent. Add to it 1 more cup of hot water and boil this for 2 more minutes, take it off the fire and close it with a lid.The pearls would be ready in 10 minutes. Now refrigerate this till it is cool enough.When you are in a mood to have bubble tea take 4 tbs of tapioca pearls in a tall glass and fill it with the cold tea made earlier. Add a cube or more of ice and stir.Your bubble tea is ready to sip.

Neypayasam (Ghee Payasam)

Neypayasam or ghee payasam as we call it at home is usually made in the temples or even at home on special days as offerings to Gods. I made this as an offering for our pooja today.
Ingredients:
Jasmine Rice/Basmati rice: 1cup
Jaggery: 2 cups
Cashew nut: 1/4cup
Raisins:1/8 cup
Ghee: 2 tbsp.
Cardamom powder: 1 tsp.

Method:
Wash the rice and cook in a pressure cooker using 2 cups of water for 5 minutes. Dissolve the jaggery in one cup of water. Strain the jaggery and pour the strained syrup to the cooked rice in the cooker .Add ghee ,cashew nuts and raisins to this. Pressure cook further for 1 minute more and then open the cooker. Keep stirring until all the liquid is evaporated. Add  cardamom powder and now your ghee payasam is ready.

Molten Lava Cake

Sweet Punch for October was this ooey gooey wonder .This is an easy one to make, with very few ingredients.I mixed the batter a few hours before baking ,and left it in the refrigerator as I made this to serve for a dinner party.As this was refrigerated I had to bake an additional 10 minutes.Everyone who ate it was bowled our by its taste.
Recipe source - showmethecurry.com

Ingredients:

Semi-Sweet Baking Chocolate – 4 oz (113g)
Butter – 4 oz (113g)
Eggs – 2
Sugar – 1/3 cup (75 g)
All-purpose Flour – 1/4 cup (40g)
Butter – for greasing ramekins

Method:

1. In a double boiler, melt chocolate.
2. In a medium mixing bowl, beat Eggs and Sugar until light and fluffy.
3. Once chocolate is melted, remove pan from heat and add in butter. Mix until the butter melts fully.
4. Add chocolate/butter mixture into the eggs, add all-purpose flour and mix until well incorporated.
5. Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture about 3/4 way full.
6. Place ramekins on a baking tray and bake at 350 degrees Fahrenheit (180 C) for 10 – 15 minutes. Shorter for gooey (molten) inside, longer for stiff inside.
7. Serve hot with vanilla ice cream

Mango Popsicles

You all will be wondering why Popsicles, that too now,when its already fall.Though its officially  Fall  now  we had a very hot week.The.temperature went up as high as 98 degrees Fahrenheit .I thought it as a good opportunity to finish up some mango puree and yogurt that I had.So I mixed them both and voila.I have a yummy Popsicle.Its so easy and yummy at the same time so give it a try.
Ingredients:
Mango Puree-2 cups(I used store bought mango puree)
Yogurt (plain)-1/2 cup
Sugar -to taste
Method:

Pour mango puree into a medium bowl with the yogurt and sugar, whisk until smooth.
Divide into popsicle molds and freeze, for at least 2 hours or overnight.
Dip popsicle molds in hot water to release the pops before serving.