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Sunday, Dec 23, 2001

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Lavish festive spread

SOME people say Christmas is about family, some say it's about traditions, some say it's about toys, some say it's about sales. Come on! We all know what's really important ... . The reindeer has been harnessed and the sleigh has been loaded up with this collection of Christmas recipes. All that's left for you to do is kick back and plan this year's extravaganza. Have a great time.

Almond pudding

Ingredients:

Milk 6 cups
Eggs 5
Almond paste 6 tbsps
Almond essence 1 tbsp
Sugar 1 1/2 cups
Custard powder 2 tbsps
Cream 1 cup
Strawberry jam 1 tbsp
Method:

Pour the milk into a clean saucepan. Beat the eggs well. Make a thin paste of the custard powder with a little water. Add this paste to the milk and heat. As it begins to thicken slightly add the eggs. Remove the saucepan from the fire and add the almond paste, essence and the sugar. Stir well. Pour the mixture into a steaming bowl. Cover and pressure cook for about 10 to 15 minutes till firm to touch. Whip the cream with the jam and serve it along with the almond pudding.

* * *

Orange coconut fritters

Ingredients:

Self raising flour 1 heaped cup
Sugar 4 tbsps
Finely greated coconut 4 tbsps
Honey 2 tbsps
Orange juice 1/2 cups

Method:

In a mixing bowl add the flour, sugar, coconut, honey and juice. Mix gently. Keep covered for some time. Heat oil in a kadai and drop tablespoons of this batter. Fry to a golden brown. Drain and serve hot with a sprinkling of sugar.

* * *

Jiffy cake

Ingredients:

Maida 2 cups
Eggs 2
Baking powder 1 tsp
Icing sugar 2 cups
Water 1 1/2 cups
Chopped walnuts 1 cup
Raisins 1 cup
Chopped dates 1 1/2 cups
Butter 1/2 cup
Spice powder 1 tsp

Method:

Pour the water into a saucepan. Then add the icing sugar, walnuts, dates, butter and the spice powder. Bring to a boil and then cool. Gradually stir in the well beaten eggs and the flour which was earlier sieved with the baking powder. Mix well. Then bake in a moderately hot oven for 30 to 40 minutes. When slightly warm remove from the baking tin and cut into squares. Sprinkle icing sugar and serve.

* * *

Walnut cookies

Self raising flour 1 1/2cups
Dalda 1/2 cup
Icing sugar 1/2 cup
Egg 1
A few drops of vanilla essence
Finely chopped walnuts 1/2 cup

Method:

In a mixing bowl, cream the dalda along with the icing sugar with your palm till light and creamy. Then mix in the slightly beaten egg. Gradually add the self raising flour and the drops of vanilla essence. Keep covered for about 10 to 15 minutes. Then make small balls of this mixture and roll in the walnuts. Place on a lightly greased baking sheet and bake in a moderately hot oven for 10 to 15 minutes. When cool store the cookies in airtight cookie jar.

* * *

Coconut barfi

Ingredients:

Freshly grated coconut 2 cups
Sugar 1 1/2 cups
Milk 1/2 cup
Cardamom powder 1/4 tsp
Cashewnuts 8
A few drops of green food colour
Method:

Pour the milk in a handi. Then add the sugar and boil till you get a "one thread" consistency.

Now add the coconut, the cardamom powder and a few drops of the food colour. As soon as the mixture begins to leave the sides of the handi, turn the mixture onto a greased thali and flatten it out evenly with a greased rolling pin. Quickly press the finely chopped cashewnuts on the top. When cool cut into desired shapes and store in a tin.

* * *

Chaklies

Ingredients:

Rice flour 2 cups
Butter 2 tbsps
Coconut milk 1/2 cup
Sesame seeds 1 tsp (broiled)
A pinch of salt
Oil for deep frying

Method:

Pour the coconut milk into a bowl. Then add the rice flour. Mix in the butter and the broiled sesame seeds with a pinch of salt. Knead well. If the dough is too stiff, add a little more coconut milk to make a soft, but not sticky, dough. Lightly grease a chaklie mould. Put a small lump of the dough and press straight into the hot oil. Fry till golden brown. Repeat till all the dough is used. Store in an airtight tin when cool.

FIFIE MENDONCA

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