weights &measures;;

1 tsp [teasponn]=5gms

1 tbsp[tablespoon]=15gms

1/4 cup                   =4tbsp

1/3 cup                    =5tbsp+1tsp

1/2 cup                   =8tbsp

2/3 cup                   =10tbsp

3/4 cup                   =12tbsp

1 cup                      =16tbsp

1 cup [ liquid measure]=240ml

ounces [oz]            metric [gms]

1                          =25

7                          =200

8 oz                     =250  or 1 cup

liquid measurements

3 cup         =750 ml

4cups          =1 l

1 1/2 cup      =375 ml

1 1/4 cup       =300ml

1/2 cup           =125 ml

1/4 cup             =60ml

1/2 tbsp          =7.5ml

1/2 tsp             =2.5ml

1tbsp                =5ml

Measurement Abbreviations

tsp = teaspoon

Tbsp = tablespoon

fl = fluid

oz = ounce

pkg = package

c = cup

pt = pint

qt = quart

gal = gallon

lb = pound

sm = small

lg = large

g = gram

kg = Kilogram

ml =Milliliter
MEASURES

coriander chopped   1 cup   60 gms
mint chopped       ;;;;;;;;;;;;;;;;;;;;
onion chopped   1 cup   170 gms
tomatoes chopped   1 cup  =225 gms
all dals  1 cup=  200gms
all dry beans,grams, rice,semolina &granulated sugar==  1 cup=200gms
whole wheat flour  1 cup=  120 gms
corn flour 1 cup  80 gms
chick pea flour  =1 cup=150gms
all purpose flour 1 cup 1 cup ==...

Weight Conversion

1/2 oz = 15g

1 oz = 25 g

2 oz = 50 g

3 oz = 75 g

4 oz = 100 g

6 oz = 175 g

7 oz = 200 g

8 oz = 250 g

9 oz = 275 g

10 oz = 300 g

12 oz = 350 g

1 lb = 500 g

1 1/2 = 750 g

2 lb = 1 kg

GLOSSARY

almond        -badam

asafoetida   -hing[kaayam]

black gram    -urad daal whole -uzhunnu

carum seed    -ajwain

caraway seed    -shahi jeera

carrot            -gajar

cinnamon       -dalchini   [patta]

cashewnut      -kaju [andy parippu]

cloves    -laung   [grambu

green cardamom    -elaichi [ elakaya]

cauliflower        -gobi

chick pea flour ---besan [kadala podi]

clarified butter  -ghee [neyy]

coriander leaves -dhaniya patha  [malli ila]

cumin seed -jeera  [ cherya jeerakam]

dry fenugreek leaves  -kasoori methy

dry mango pwdr     - amchur

fennel seed  - saunf [perum jeerakam]

fenugreek leaves  -methy   [uluva ila]

ginger pwdr   - soonth

indian cottege cheese  -paneer

mace   - javithry  [jathikka yude tholi [skin]]

lentils split red-- masoor daal chuvanna parippu

mutton mince   - kheema

marrow    -ghia [lauki]

mint leaves  -pudina 

mustard seeds  -sarson dana [ kaduku]

maize   - makki  [corn]

onion seed  -kalonji

okra  -bhindi [ vendakka]

plain flour  - maida

pomegranate seed  - anardana

raisins   -kishmish

spinach -palak

saffron  -kesar [ kunkumam]

turmaric   -haldi [ mannal podi]

vetivier essence  -kewda essence 

Tiramisu’ Charlotte

How to make a Tiramisu’ Charlotte
CHECK THIS LINK 
http://www.annamariavolpi.com/tiramisu_charlotte.html

COCUNUT PUDDING

COCUNUT PUDDING

its like coconut custard i dont know  why  its called coconut  pudding ;;

milk 2 cup
double cream 1 cup
thick coconut milk 1 cup,, or tinned coconut milk
sugar 2/3 cup

4 egg yolk
1/4 cup corn flour
 butter 1/4 cup
vanilla 2 tsp
coconut shredded sweetend  1 1/2 cup[i used only 3/4 cup]


boil milk ,cream ,coconut milk with sugar stirring continuosly,,in a  seperate bowl mix egg with cornflour ,,add 1/2 cup of hot milk mixture[from boiling milk] to this ,,mix well,, then slowly pour egg mixture  to boiling milk [ heat must on  very low ] stirring continuosly  ,  stirr till thick ,, add butter ,vanilla ,coconut ,,turn off pour to pudding bowl ,,cover with clingfilm otherwise flake wiil foam on top,,serve with chocolate flakes ,,

ALEESA

ALEESA


wheat 1  cup
onion 1
garlic 10 cloves
ghee 1 tbsp
salt
chicken wholeleg( with thigh)  1
water 4 to 5 cup


in a pressure cooker boil water add cleaned wheat ,along wth sliced onion garlic ghee salt ,, chkn whole leg ,,after first whistle reduce heat to very low flame for 1/2 an hour,,turn off keep it aside for leave all pressure from cooker,,open then remove born from chicken and smash all together by  potato smasher or any other tools like munth[mallu word for big smasher]

in a other pan heat ghee fry onions ,cashew ..decorate  aleesa with fried cashew &onions , add cardamom pwdr.

RAS MALAI

1 liter full cream milk
3/4 cup sugar [ as per ur taste]
1 tsp of finely crushed cardamom seeds
1 tbs butter or ghee
1/2 tsp baking powder
1 cup of full cream milk powder
1 tbsp semolina [rava]
1 whole egg,lightly beaten
3 tbs chopped pistachio
2 tbs choppped almonds
some saffron threads(optional)
How to make it

PUT LIQUID MILK INTO A HEAVY BASED LARGE SAUCEPAN,ADD
 CARDAMOM pwdr  AND SUGAR, STIRRING NOW AND THEN TO DISSOLVE THE LATTER.ALLOW THE MILK TO BOIL, THEN REDUCE THE HEAT COMPLETELY AND LET SIMMER UNCOVERED WHILE PREPARING THE BALLS.
IN A BOWL, PUT THE MILK POWDER,BAKING POWDER,semolina ,,GHEE AND THE LIGHTLY BEATEN EGG.MIX
EVERYTHING WELL.YOU SHOULD GET ONE WHOLE STICKY AND SOFT DOUGH THAT LEAVES THE SIDES OF THE BOWL.DIVIDE THE DOUGH INTO 15-18 PARTS.ROLL EACH PART INTO A SMALL SMOOTH BALL ALL OVERjust press down ths  balls .NOW PLACE THE BALLS ONE BY ONE INTO THE SIMMERING MILK.
COVER AND COOK FOR ABOUT 8-10 MINS OR UNTIL THE BALLS HAVE DOUBLED IN SIZE. NOW YOU CAN TURN THE BALLS WITH GREAT CARE AND LET THE OTHER SIDE SEEP WELL INTO THE MILK. ALL THE BALLS SHOULD BE FLOATING EASILY.NOW YOU CAN ADD SOME SAFFRON THREADS IF YOU WANT.REMOVE FROM HEAT AND KEEP COVERED AND PUT ASIDE TO COOL.TRANSFER TO A SERVING DISH,COVERED AND CHILL
FOR SEVERAL HOURS BEFORE SERVING.GARNISH WITH PISTACHIO AND ALMONDS FINELY CHOPPED.

Classic chocolate cake

Ingredients (serves 8)

• 1 1/3 cups (200g) plain flour
• 2 tbs cocoa
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 200g good-quality dark chocolate, chopped
• 225g unsalted butter, softened, chopped
• 1 cup (220g) caster sugar
• 1 tsp vanilla extract
• 4 eggs
• 1/2 cup (125ml) milk
• Chocolate ganache icing and chocolate curls, to decorate

Method

1. Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
3. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
4. Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
5. Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
6. To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
7. To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.

http://www.taste.com.au/recipes/20016/classic+chocolate+cake