Malai Kulfi

For this weeks Blog hop Wednesday  by Radhika, I was paired with Deepali. She has many easy to cook recipes  but as a sweet lover my choice was this Malai Kulfi as it sounded easier than the recipe I usually use. It was indeed easy and yummy as it sounded. To know what my fellow blog hoppers are up to this week  hop over here
Source:Confusion Cook
Ingredients :
Makes:18-20 kulfis
2 litre – Full Cream Milk
1 tin – Condensed Milk (400g)
4 tbsp – Coarsely Ground Cashew
1 tsp – Cardamom Powder
Method :
Reduce the milk to half the quantity.
When it is reduced, add condensed milk and milk, heat it for another minute or so. Allow it to cool.
When cool, add cashew and cardamom powder. Give it a nice mix.
Pour into moulds or Freezer container used for ice creams and such .
Freeze it  overnight or for 6 hours.
De-mould and  serve cold Garnish using chopped pistachio if desired.
Sending this over to Blog Hop Wednesdays

Coconut Burfi

I have today a sweet dish for you . This is to mark a special occasion. As a blogger, I am happy to announce the premiere of my second blog, Miles of Smiles.  This is a blog dedicated to my second passion - tooth care. With all the sweet delicacies that I post on my blog, the dentist in me wanted to make amends - well, that may be one way of looking at it.
I hope you would shower Miles of Smiles with the same love and positive encouragement as you do for Sugar'N Spice.
Source: Saffron Hut
Ingredients:
Sugar-1 cup
Milk-1 cup
Heavy cream-1 cup
Fresh  coconut-1 cup  ( frozen  coconut can be used if  thawed )
Cardamom Powder-1 teaspoon
Method:
Simmer sugar, milk, cream and coconut  in a wide mouthed non stick pan at medium heat till all the milk dries up  and mixture becomes very thick and starts to leave the sides of the pan. Add cardamom powder and give a final stir. Transfer the mixture to a buttered 8-inch tray.Let it cool or better refrigerator for 8 hours. Cut into squares or desired shape.

Chocolate Pudding Cake

Chocolate, as the studies say, creates a feeling of excitement or elation. It has a good antioxidant agent,which can help reduce the risk of cancer, heart disease, and can protect the cells from the damage caused by toxins. So what more reasons does a person need to indulge in this wonder food? If you are looking for more reasons  to make this cake here are more. Its so easy and sinfully delicious. It is like a brownie with pudding underneath. It's perfect when served warm from the oven with a scoop of vanilla ice cream so can be served in cold or hot weather.
Recipe Source:King Arthur Flour
Yield: 8 to 10 servings.
Ingredients
First layer
1 cup  All-Purpose Flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons Dutch-process cocoa
1/2 teaspoon espresso powder (optional, but very good)
3/4 cup milk
2 teaspoons vanilla extract
1/4 cup vegetable oil
Second layer
1/3 cup brown sugar
1/3cup sugar
1/3cup Dutch-process cocoa
1 1/2 cups hot water or hot brewed coffee
Method:

 Preheat the oven to 350°F. Lightly grease a 9" round cake pan.

To make the first layer: In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, salt, 6 tablespoons cocoa, and 1/2 teaspoon espresso powder. Stir in the milk, vanilla, and oil, mixing until smooth. Pour the batter into the 9"round pan.

 To make the second layer: Mix the 3/4 cup brown sugar with the 1/4 cup cocoa , and sprinkle this mixture over the batter. Gently drizzle the hot coffee or water over the uncooked batter; there's no need to mix it in. Really.
Place the pan in the preheated oven, and bake for 45 minutes, removing the cake when it appears set and is bubbly around the bottom.
Let the cake cool for at least 15 minutes before serving. The sauce will thicken as it stands, and when totally cooled will be the consistency of medium-thick fudge sauce.
 To serve, scoop servings of the warm cake onto individual plates; top with whipped cream or ice cream, if desired. If you can't serve it while it's warm, keep it in refrigerator , and reheat it VERY briefly in the microwave just before serving.

Spicy Green Banana Fritters aka Kaya Bajji

Certain things trigger nostalgic memories and take you back to your childhood. When it is raining I am almost always taken back to my mother's kitchen, where she would be making something hot and spicy. Since she had a very good fruit and vegetable garden, she used to make a variety of different fritters which I used to enjoy a lot. These days when I have control over my kitchen I don't make fritters as much - as I correlates deep frying with 'unhealthy'. Me and healthy? I know what you would be thinking  with all the sweet dishes that I post :-). Well, I have to keep a balance somewhere - and I do that by limiting my deep frying. Yet I made this banana fritters for the sake of Aishwarya, so that she would know how the typical Kerala Kaya Bajji would taste like. And of course, she liked it very much.
I am sending this over to Kerala Kitchen hosted by yours truly this month...
If you are posting any dishes connected with Kerala, please do send your entries!

Ingredients:
1Green Plantains/ Green Banana
1 cup  Besan/ chickpea flour
1/2 teaspoon Asafoetida
1 teaspoon Red chili powder
1/8teaspoon Baking soda
Salt to taste
Cooking oil to deep fry

Method
Mix besan, asafoetida, red chili powder ,baking soda, salt and water well.(Always add water to the mixture little by little,mix and check the consistency of batter.When it reaches a cake batter consistency your batter is ready
 Remove the outer skin of each plantain and cut it in the middle and then cut  into 4 long pieces length wise . Keep it dipped in cold water to prevent turning black.
Heat oil in a frying pan and when hot enough, dip the cut plantain into the batter and deep fry Turn it and cook on both sides till golden brown . Serve hot
Sending this spicy banana fritters over to and Serve it Fried at Krithi's Kitchen