RAVA KESARI
By Sathya Sankar 
Serves 4
         

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INGREDIENTS

• 1/2 cup rava / semolina / sooji
• 1/2 - 3/4 cup granulated white sugar       
• 1/4 cup ghee 

• 2 1/2 cups water 

• 1 teaspoon cardamom powder 
• few drops of yellow food coloring 
• a handful of broken cashews

  METHOD

• Heat the ghee in a  non-stick pan on medium flame. Add the broken cashews and roast them until golden. Remove few pieces and set aside for garnish. 
• To the remaining ghee and roasted cashews add the rava and mix well. Keep stirring the rava until it is well roasted and slightly golden.
•  Add the sugar to rava mixture and mix well.Add in the water , food coloring and cardamom powder and stir gently, at this stage the mixture will get all bubbly, be careful as the mixture will splutter. 
• Once the mixture thickens and starts to leave the sides of the pan, put a lid on top and reduce the flame to low.Let it cook for 2-3 minutes. Switch off the flame.

TO SET KESARI IN MOULDS

• Grease the moulds with ghee and place a roasted cashew in the center. 
• Scoop the kesari and fill the moulds by gently pressing it on sides.
• Leave the moulds to come to room temperature. Invert it into a serving plate and enjoy!

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Appetite Treats.

CANDY CORN SUGAR COOKIES

By Sathya Sankar 
Makes About 60 cookies
Cookie Design inspiration from Pinterest         

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INGREDIENTS FOR WHITE DOUGH

• 180 g unsalted butter, softened
• 185 g granulated sugar
• 280 g plain all-purpose flour
• 1 teaspoon baking powder
• 1 egg
• 1 teaspoon vanilla extract

METHOD

• Sift together flour and baking powder.
• In a large bowl, using a hand mixer or a stand mixer, fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add the vanilla extract and egg. Beat on high speed scraping down the sides and bottom of the bowl until combined.
• Turning the mixer to low speed, add half of the flour and baking powder mixture and beat until combined. Add in the remaining flour mixture and beat until everything is combined to a soft dough,
• Then divide the dough into three portions.
• Place one portion of the dough in between two sheets of parchment paper and roll it into a square, and chill in the refrigerator for one hour, this is for the white portion of the cookie.

INGREDIENTS FOR ORANGE DOUGH

• one portion of white cookie dough
• orange food coloring
• orange extract or orange zest

METHOD

• Add the orange food coloring and orange extract to the dough and knead until the desired color is reached. 
• Place the dough in between two sheets of parchment paper and roll it into a square and chill in the refrigerator for one hour, this is for the orange portion of the cookie.

INGREDIENTS FOR YELLOW DOUGH

• one portion of white cookie dough
• yellow food coloring
• lemon extract or lemon zest

METHOD

• Add the yellow food coloring and lemon extract to the dough and knead until the desired color is reached. 
• Place the dough in between two sheets of parchment paper and roll it into a square and chill in the refrigerator for one hour, this is for the yellow portion of the cookie.

ASSEMBLING THE DOUGH

• Once chilled, remove the dough from the fridge peel of the parchment and cut each square in half. 
• Place each of the white portion of the dough between two sheets of parchment paper and roll into a 1/4 inch thick rectangle, return it back to the refrigerator . Now roll the orange dough and yellow dough each into two rectangles of 1/4 in ch thick, return back to the refrigerator. Let the dough chill for 30 minutes.
• Remove the dough from the fridge, peel of the parchment paper and stack the layers. Place the yellow layer at the bottom, orange layer on top of yellow layer and white layer on top of the orange layer. Press the layers together very gently and trim the edges.
• Now roll the layers, starting from the shorter side of the rectangle to form a tight log. cover the logs with parchment paper and refrigerate the logs for atleast 2-3 hours or until firm enough to slice ( you will now have two logs).
• Preheat oven to 350°F. Line two baking sheets with parchment paper and keep aside.
• Remove the logs from the fridge and slice into 1/4 inch thick rounds. Arrange  them on the baking sheet about 2 inches apart as the cookies expand when they bake.
• Bake the cookies for about 10-12 minutes until golden. Allow to cool on the rack for 3 minutes and then transfer to a wire rack, once cold store it in a airtight container.

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Appetite Treats.

Roasted root vegetables always makes a great side dish to the holiday table. Root vegetables can be prepared in so many ways, roasted, steamed, sautéed, in soups, grilled, but i always prefer them to be roasted.

 When roasted, they caramelize beautifully with all the natural sugars in them and develop a intense flavor. Root vegetables are rich in nutrients and antioxidants and they are deliciously healthy.

Root vegetables are in the peak of their season now and i picked up a huge bag from the farmers market this week, roasted half and froze the rest so i can grab them whenever needed. 

Its so easy, all you have to do is just chop them up and toss in your favorite seasonings and roast in the oven and you will have your beautifully roasted vegetables in no time.

Whenever i roast these vegetables, my kids love to snack on them so they also make a healthy snack!

ROASTED ROOT VEGETABLES

By Sathya Sankar 

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INGREDIENTS   

• 3 medium carrots, peeled and sliced length-wise 

• 3 medium beets, peeled and cubed
• 2 medium parsnips, peeled and cubed
• 2 medium turnips, peeled and cubed
• 3 medium radishes, peeled and cubed
• 3 tbsp fresh thyme leaves
• 1/4 cup coconut oil
• 1/4 tsp all spice powder
• Salt and pepper, to tatse

METHOD  

• Preheat oven to 400°F and line a baking sheet with parchment paper or aluminum foil.
• In a bowl, large enough to hold all the vegetables, mix together coconut oil, allspice powder, thyme, salt and pepper. Add in the vegetables and toss to combine.
• Spread the vegetables on the baking tray in a single layer. If one tray doesn't hold all the vegetables use another.
• Roast in the preheated oven for 45minutes to 1 hour, moving them around in between.
• Vegetables should be done when they are caramelized around the edges and cooked through. Remove from the oven and move the vegetables around so that they do not stick to the foil.
• Taste and adjust the seasonings if required.

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Appetite Treats.

COFFEE ICE CREAM WITH TOASTED ALMONDS

By Sathya Sankar 
Makes About 1 Quart (4 Cups)         
Recipe adapted from The Perfect Scoop

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INGREDIENTS   

• 11/2 cups ( 375 ml) whole milk

• 3/4 cup (150 g) sugar

• 7 tablespoons instant coffee powder

• 11/2 cups (375 ml) heavy cream

• 5 laege egg yolks

• 1/4 teaspoon vanilla extract

• Pinch of salt

METHOD  

•  Warm the milk, sugar, salt and 1/2cup (125ml) of cream in a medium sauce pan. Once the mixture is warm, stir in the coffee powder until it dissolves, cover, remove from the heat, and let steep at room temperature for 30 minutes.

• Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the sauce pan.

• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mix in the vanilla and the finely ground coffee and stir until cool over an ice bath.

• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

• During the last few minutes of churning process, add in the chopped toasted almonds.

       TOASTING ALMONDS

• Preheat the oven to 350 F (175 C).
• Spread the almonds in baking sheet lined with parchment
• Bake the almonds for 10 to 12 minutes, stirring them once in between.
• Cool the  almonds completely before using them in the recipe.

Enjoy Your ice cream over a warm brownie or sandwich it between chocolate chip cookies like i did!

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Appetite Treats.