Sunday, 30 March 2008

Coconut candy


3 cups freshly grated white coconut flesh, packed down

3 1/4 cups coarse white sugar

3/4 tin evaporated milk

1/3 cup butter, softened

1 1/2 tsp Pandan essence


Grease a 9″ tray with butter
Dry roast the coconut in a non-stick wok over medium heat until most of the moisture evaporates and the coconut is slightly dry.Pour in 3 cups of sugar and all the evaporated milk. Stir well. Add extra sugar to taste.Stir stir stir. Continously. Until the mixture thickens and slightly comes off the edges of the wok. Will take up to 1/2 hour.Add softened butter and continue to stir.When the mixture is really thick, quickly add in pandan essence.Continue to cook over medium heat, stirring all the time. The candy is ready when the mixture leaves the sides of the wok, almost like a lump. Also, the mixture will lose some of its shine, almost going matte.
Working quickly, pour out the mixture into the greased tin and flatten top with the back of a clean spoon.Let cool ten minutes and cut into squares whilst warm. Let cool completely before breaking off into tiny brightly-colored squares and serving. Store in an air-tight container.



1 Cup Roasted Sooji/semolina
1"Inch chopped Ginger
1 Green Chilli
1 Chopped Onion
1 Cup Mixed vegetables
4 Tbsp Oil
2 Cups Water
1 Tsp Mustard Seeds
1 Tsp Urad dal
1 Tsp Channa dal
1 Tbsp Peanuts
Salt to taste
Curry leaves few.


Heat oil in a heavy pan.Add the cashew, seeds, dals and fry on low till light golden. Add the green chillies, curry leaves,ginger and onions. Stir and saute till the onions are pink. Add the the semolina and stir continuously till the semolina gives out a nice aroma.Add the salt and stir. Carefully pour in 2 cups boiling water and stir well.Use a long handled ladle for stirring to keep away from the spluttering.If it feels too dry , add more water and stir. Keep on low and simmer for 2-3 minutes.Umpa is ready to serve.Serve with green chutney

Sunday, 23 March 2008

yong taufu in spicy black bean sauce

This is my first try to make yong taufu...anyway its come out of well.Here in UK its easy to get fish im really lucky to do yong taufu and we enjoyed very much...
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