Saturday, February 9, 2008


Sunniundalu is a traditional Indian sweet from the state of Andhra Pradesh. Urad dal is a type of pulse, and ghee is clarified butter. All good Indian shops should carry these ingredients. How this sweet this recipe tastes can depend on grinding method. Old world stone grain-grinder is the traditional method of choice but can be substituted for mortar and pestle. High powered, sharp bladed, food processor comes close. This recipe is quick and delicious!

3 cups of whole urad dal
1½ cups of sugar
1 cup of melted ghee at room temperature

Roast the dal to a golden color slowly and on low heat, continuously stirring. Grind the roasted dal and sugar to a fine sand. Add melted ghee to the urad dal-sugar powder and roll into balls.

Mango Ice Cream

This ice cream is creamy and very mangoey! If you do not like mango, you’ll won't enjoy this ice cream... but if you love mango, you’ll be in heaven. This recipe is perfect if you don’t own an ice cream maker.

2 ripe mangoes
1 1/4 cups of cream
3/4 cup icing sugar, sifted
juice of 2 limes or small lemons

Cut the manoges in half lengthways, scrape out the flesh and discard the stones. Place the flesh in an electric blender or food processor with the remaining ingredients and work to a puree. Pour into a rigid freezerproof container, cover, seal and freeze for 2 hours. Remove from freezer, whisk well, then re-freeze until firm.

Transfer to the refrigerator 30 minutes before serving to soften.

Scoop into chilled glasses to serve.

Tuesday, February 5, 2008

Coconut Chocolate Tarts

These tartlets are like reverse chocolate macaroons; This recipe is fast and simple to make yet it comes out looking elegant and tasting great!

¾ cup sugar
3 egg whites
2½ cups sweetened flaked coconut
8 oz bittersweet chocolate
½ cup cream

Preheat the oven to 350 F. Stir together the sugar, egg whites, and coconut. Grease very well 24 mini-muffin cups, silicone molds, or tartlet pans. Place a dollop of coconut mixture in each cup and gently press up the sides of the muffin cups. Bake the coconut shells 12-25 minutes, until golden. Run a knife around the edges of the shells and let cool completely in the pans, then carefully remove them (they will stick a bit).

Chop the chocolate and place it in a medium bowl. In a saucepan, heat the cream to a simmer, then pour over the chocolate. Stir until melted and smooth. Place a bit of chocolate in each coconut shell.

You can use the coconut scraps that will inevitably have broken off some of your shells for garnish, or garnish with some toasted almonds.

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