Rava (semolina) ladoo

Makes nearly 20 ladoos

Ingredients:

1 cup rava (sooji or semolina)
3/4 cup sugar (can add 1 or 2 tablespoons extra if you prefer it to be more sweeter)
1/4 cup ghee (clarified butter)
1 cardamom(elachi)
1 tablespoon milk (optional , I skipped it coz sprinkling milk makes it's shelf life less)
8 to 10 cashewnuts( I skipped this)

Method:

Dry roast the rava till a nice aroma comes ,making sure not to burn it by continuously stirring it.Roast it evenly and let it cool down,after that grind it into a very fine powder using a mixer.Powder the sugar into a fine powder too along with the cardamom.Transfer the powdered rava and powdered sugar to a large bowl .Before that if you want you can sieve both together to get a smooth finish ladoo. Fry broken cashews in a tablespoon of ghee and slightly heat the rest of the ghee and add it to the rava and sugar mixture.If wanted sprinkle milk and mix thoroughly.Make small balls and adjust the ghee and milk quantity by sprinkling more if it is too dry.

Soya paratha

Ingredients:

For the parathas:

2 cups wheat flour, and some for dusting

1 cup water

Salt to taste

1 teaspoon ghee(clarified butter)+ extra ghee for cooking the parathas

For the filling:

1 cup soya granules,soaked (If granules is not available then soya chunks can be made into granules by using a mixer)

1 onion,chopped

3 green chillies,chopped finely

1/2 teaspoon red chilli powder

1/4 teaspoon crushed black pepper corns or pepper powder

1+1/2 teaspoon coriander powder

Salt to taste

1 teaspoon crushed cumin seeds

1/2 teaspoon dried mango powder (amchur) or chaat masala (optional)

1 tablespoon chopped coriander leaves

Method:

Dough :

   Mix flour and a little salt in a bowl , add sufficient water and knead into a dough.Apply 1 teaspoon ghee on the dough,cover it and leave it to rest for some time.

Filling:

  Place soaked soya granules in another bowl, add onion,green chillies,red chilli powder,crushed black peppercorns,salt,coriander powder,crushed cumin seeds,amchur or chaat masala (if using) and finally coriander leaves and mix well.

Parathas:

   Heat a tawa(pan) and divide the dough into equal portions and shape them into balls.Shape each ball into a small bowl and place little of the soya filling mixture ,gather the edges ,seal and shape into a ball again.Further roll into parathas dusting with a little dry flour.Cook the paratha on the hot tawa,turning sides and applying little ghee ,till both sides turn golden brown.Serve hot with yoghurt,salad,gravy or any raita.

   

   

Beef noodle soup

Ingredients:

2 cups boneless beef, cut into small pieces
1 onion ,chopped
2 teaspoons ginger-garlic paste
4 black peppercorns,crushed
4 cloves
2 star anise
Pepper powder, as required
1 carrot,peeled and grated or chopped
2 spring onions,chopped
115 g  rice vermicelli noodles
3 litres water
Salt, as required

Method:

Boil beef in water along with onion,ginger-garlic paste,peppercorns,clove,star anise & a pinch of salt.Allow it to simmer until the beef is cooked.Discard the flavouring ingredients.Add carrot & spring onion and cook.Add the noodles along with it and cook till it is soft or cook the noodles separately  in boiling water and strain it and add to the beef mixture and mix well and sprinkle it with pepper powder.

Coconut brigadeiros (Coconut milk fudge)

Ingredients:

For the fudge:

1 cup condensed milk

1/2 cup coconut milk

2 tablespoons butter

2 teaspoons light corn syrup

For the topping(its optional):

1/3 cup finely shredded unsweetened coconut

                      or

1/3 cup ground pistachios

                     or

1/3 cup chocolate vermicelli or sprinkles

Method:

In a medium size heavy bottomed saucepan combine all the fudge ingredients and bring to a boil over medium heat.
             

Reduce the heat to low and whisk constantly until  fudgy. When the mixture is ready it will pull together into a soft piece and may leave a browned residue at the bottom of the pan and this should take about 30-40 mins approximately.

The  candy takes a beige,caramelized colour.Slide the mixture into a bowl and let it cool in room temperature and then refrigerate it for minimum 4 hours.After that scoop out teaspoons full and roll into balls and cover it with desired toppings or leave it plain as I have done.

Fundamentals:Types of sugar

Hey everyone ! :). Here is a short description about the various types of sugar and it's uses.

White granulated sugar(Regular):

          

• This is the ordinary type of sugar which is used for day to day purpose.
• In this type of sugar the naturally present molasses is refined out.
• Most commonly used in baking and is perfect for measuring,sprinkling & dissolving as they don't cake together.
• However white sugar doesn't have any health benefits when consumed.

Confectioner's icing(Powdered sugar,Icing sugar):

• Granulated sugar is finely ground and mixed with a small amount of cornstarch to prevent caking;
• It is commonly used for frosting,glazes and also for the snowy covering on doughnuts.

Coarse sugar(Decorating sugar):

• Larger crystals than regular white sugar.It is also said that larger it's size the more resistant it is to heat.
• Helps to give baked good or candy a little texture and comes in various colours.

Sugar cubes:

• They are made from moist granulated sugar that is pressed into moulds & then dried.
• Each cube approximately measures 3/4 teaspoon.It is mostly used in teas and coffees.

Sanding sugar:

• Size is between white granulated & coarse sugar.It is a type of decorating sugar and comes in various colours.
• It reflects light which gives it a sparkly shine.

Brown sugar:

Dark

Light

• It is white sugar with cane molasses added to it.
• Light is used more often in baking,sauces and glazes.
• Dark however due to its high content of molasses is used in richer food ,such as gingerbread.
• Here's a handy tip:If brown sugar is hardened by keeping it in air then either microwave it for a few seconds or place a piece of bread in the bag and leave it for a day.

Caster sugar(Superfine,ultrafine):

• It has the smallest crystal size.
• It is used for making delicate or smooth deserts such as meringues,mousse or pudding's & also in cold beverages.

Turbinado sugar:

• It is raw sugar that has had the surface molasses washed off and is light ,and the crystal is large.
• It has lower calories and is not processed much as white sugar hence it's healthier.
• Mostly it is used in sweetening beverages & can also be used for baking.

Muscovado sugar(Barbados,Moist sugar):

• It is a type of British brown sugar and has more molasses content than dark or light brown sugar and comparatively its texture is stickier and crystal is coarser and larger and more dark in colour.
• Mostly used in sweets which have rich flavours such as coffee cake,gingerbread and certain types of fudge.

Dermerara sugar:

• It's similar to turbinado sugar as both are raw. It is large grained,crunchy and hasn't had all of its molasses refined out.
• Great for tea,coffee,dissolved into hot cereals and sprinkled onto baked goods.

Coconut sugar(Coco sugar,Coconut palm sugar,Coco sap sugar):

• Available either in crystal,block or soft paste form.
• It is subtly sweet almost like brown sugar with a slight hint of caramel.
• Can be used as a regular sugar substitute as its healthier than white & brown sugar.

DIY lip scrub

Hey guys...this is my first post...hope you all will like it :).

All you need for this scrub is brown sugar ,lemon juice and honey .

Brown sugar

 Lemon 

Honey

First of all add few tablespoons of brown sugar,1 or 2 teaspoons of honey and a dash of lemon juice.Mix well and make sure its not too runny so the measurements can be altered to your preferences for the correct consistency. Apply it on lips and gently scrub it for 1-2 mins and wash it with water. This scrub is good for dark pigmented lips as it helps the lips to be more softer ,supple and pinker.It works in three ways:

• Brown sugar- acts as an exfoliant and removes dead cells.
• Honey- acts as a natural moisturizer.
• Lemon juice-lightens the lip tone.

                             

       

After using the scrub moisturise the lips by either applying lip balm or almond oil.The scrub mixture can be stored for nearly 2 weeks.

P.S white sugar can be substituted instead of brown sugar but do not use powdered ones as it wont work as an exfoliant.