from The Perfect Scoop

Makes about 1 quart

1 cup dried shredded coconut
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
big pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F (175°C). Spread the coconut on a baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly. Remove it from the oven when it’s nice and fragrant and golden brown.

In a medium saucepan, warm the milk, 1 cup of the heavy cream, sugar, and salt and add the toasted coconut. Use a paring knife and scrape all the vanilla seeds into the warm milk, then add the pod as well. Cover, remove from the heat, and let steep at room temperature for 1 hour.

Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible. Remove the vanilla bean halves (rinse and reserve them for another use), and discard the coconut.

Pour the remaining 1 cup heavy cream into a large bowl and set the mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

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 and stir it into the cream. Mix in the vanilla or rum and stir over an ice bath until cool.

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

Baking: From my home to yours

For the Bars
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter
1 cup (packed) light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 tablespoon applejack, brandy or dark rum (optional)
1 baking apple, such as Rome or Cortland, peeled, cored and finely diced or chopped
1/2 cup plump, moist raisins (dark or golden)
1/2 cup chopped pecans

For the Glaze
2-1/2 tablespoons heavy cream
1/3 cup (packed) light brown sugar
2-1/2 tablespoons unsalted butter
1 teaspoon light corn syrup
1/2 teaspoon pure vanilla extract

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13 inch baking pan, line the bottom with parchment paper, butter the paper and dust the inside of the pan with flour. Tap out the excess flour and put the pan on a baking sheet.

THE BARS: Whisk together the flour, baking powder, baking soda, spices and salt.In a medium heavy-bottomed saucepan, melt the butter over low heat. Add the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute. Remove the pan from the heat.

Still working in the saucepan, whisk in the eggs one at a time, mixing until they are well blended. Add the applesauce, vanilla and applejack, if you’re using it, and whisk until the ingredients are incorporated and the mixture is once again smooth. Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 23 to 25 minutes, or until the cake just starts to pull away from the sides of the pan and a knife inserted into the center comes out clean. Transfer the baking pan to a rack and let the cake cool while you make the glaze.

THE GLAZE: In a small saucepan, whisk together the cream, sugar, butter and corn syrup. Put the pan over medium heat and bring the mixture to the boil, whisking frequently. Adjust the heat so that the glaze simmers, and cook, whisking frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla.
Turn the bars out onto a rack, remove the paper and invert the bars onto another rack, so they are right side up. Slide the parchment paper under the rack to serve as a drip catcher, grab a long metal icing spatula and pour the hot glaze over the bars, using the spatula to spread it evenly over the cake. Let cool to room temperature before cutting.
Cut into 32 rectangles, each about 2-1/4 x 1-1/2 inches.

Storing: In a covered container, the bars will keep for about 3 days at room temperature. Because of the glaze, they cannot be frozen.

Ingredients

Makes - 10 Laddoos of normal size

Rava / Semolina - 1 cup
Sugar - 1 cup
Ghee - 25 gms
Milk - 25 ml
Cardamom powder - a pinch
Cashew nuts - 10 whole nuts
Raisins - 10 nos
Grated fresh coconut - 25 gms


Method
Heat 2 tsp of ghee in a kadai. Roast cashew nuts and raisins. Once the raisins balloon up, remove and keep them aside.

Roast the grated coconut. Remove and keep aside.

Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.

In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder.
Add the sugar. Mix well.

Slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddoos, transfer it back to the kadai and cook on sim for 2 mins.

Mix well and then cover it and let it rest for 2 mins.

Then immediately make laddoos.

Makes 20 medium sized pieces

For Batter:
Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp
Salt to taste

Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering
Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves

Little water + Oil to be topped on dhoklas

Method to prepare:

Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.

If you are using a pressure cooker, fill the pan with water, place a plate over which you will have to use a plate for steaming the dhoklas. Thali plate can be used for steaming.

To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.

Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.

After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

In a bowl, mix 3 tsp of water along with a tsp of oil
Remove the plate from the pan, pour the water and oil mix over the top.

For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla

Serve it with Green Chutney:
Green chili - 4-5 no
coconut - 4- 5 pieces
coriander leaves - one bunch
Few mint leaves
Cumin seeds - 1/2 tsp
Lime -1 big
Salt to taste

In a food processor, take half of the lime along with all the ingredients except coriander. Grind to a smooth paste.

Then add the coriander leaves and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.

Notes and doubts clarified:

Any small plate also can be used, but the batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest.

Amount of sugar can be increased on preference.

If you want perfect shaped ones and not the crumbling, cut and handle gently

Dhokla can also be steamed in kadai filled with water and a plated titled over it.

Dhoklas can also be steamed in Idli molds but if you can't think it as Dhoklas but idlies, I suggest you don't as it will spoil the fun!

Lemon can be used instead of citric acid. Citric acid is basically used for giving the sourness. So Citric acid cab be replaced by adding lemon juice or sour curds.

Eno is normally not replaced with anything else. This is added to give the spongy texture. Alternate to Eno is to make it with baking soda, but the result is not accurate.

Approximately for the flour mentioned we might require 5 gms. Eno is also dusted on the plate before pouring the batter, to get the holes on the bottom.

Rolling stage in water, is when the water starts boiling and reaches peek.

Water and oil (at room tempt) is just mixed together and added to the cooked dhoklas immediately after removing from pan, Since the dhoklas will be hot and this mixture will make it more soft and spongy. This is just to prevent the surface from getting dry. So the oil need not be hot.

Another way is to temper the mustard, curry leaves, remove the pan from heat, add water to that and pour over the dhoklas..either way is fine.

You can use idly cooker too.. the vessel used for cooking is left to the member's choice, only thing is you should steam the dhoklas...Nowadays we get steamers for dhoklas too.

If you want to make this vegan by avoiding yogurt/curds, you can use soy yogurt or else just plain water.

Few members got back after their experiments that the besan mentioned in the recipe was more, so they had to increase the curd and water content. I have also given their experience.

Makes 16 Cookies

Ingredients:

Grated zest of 1/2 orange (optional)
1 teaspoon sugar (optional)
1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
1/2 stick (4 teaspoons) unsalted butter, cut into 4 pieces
2 1/2 ounces bittersweet chocolate, coarsely chopped
1/3 cup (packed) light brown sugar
1/2 teaspoon pure vanilla extract
1 large egg

For the Glaze (optional)

2 ounces white chocolate, finely chopped

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter two miniature muffin pans, each with a dozen cups, and place them on a baking sheet.

If you’re using the orange zest, combine the zest and sugar in a small bowl, rubbing them between your fingertips to blend; set aside. Whisk together the flour and salt.

Melt the butter, chocolate and brown sugar in a medium heavy-bottomed saucepan over very low heat, stirring frequently with a heatproof spatula and keeping an eye on the pan so nothing overheats or burns. When the mixture is smooth, remove from the heat and cool for a minute or two.

Stir in the vanilla, egg and the zest, if you’re using it, into the chocolate mixture. When the mixture is well blended, add the flour and stir only until it is incorporated. You should have a smooth, glossy batter.

Spoon the batter into 16 of the muffin cups, using about a teaspoon of batter to fill each cup three-quarters full. Put 1 teaspoon of water in each empty cup.

Bake for 14 to 16 minutes, or until the tops of the buttons spring back when touched. Transfer the pans to racks to cool for 3 minutes before carefully releasing the buttons. Cool to room temperature on the racks.

To Make the Optional Glaze:

Melt the chocolate in a small heatproof bowl set over a saucepan of simmering water. Stir constantly and don’t leave the chocolate for even a minute- white chocolate scorches easily. As soon as the chocolate is smooth, remove from the heat.

One by one, dip the tops of the buttons into the chocolate, twirling the buttons so that you get a little swirl at the center of each one and the excess chocolate drips back into the bowl. Refrigerate the buttons for 15 minutes to set the glaze.

Playing Around

Substitute lemon zest for the orange, or try and equal amount of very finely chopped ginger instead of the zest.

Serving:

Serve these with milk, coffee or even sniffers of single-malt scotch

Storing:

Covered, these will keep at room temperature overnight. If you wrap them air-tight you can freeze them for up to 2 months, glazed or not.

Ingredients: Makes about 1 quart.

2 cups whole milk
2 cups heavy cream
1 moist, plump vanilla bean, split and scraped,(technique) or 1 tablespoon pure vanilla extract
6 large egg yolks
3/4 cup sugar

Directions:
Bring milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes, then bring the milk and cream back to a boil before continuing. If you are using vanilla extract, wait until later to add it.

Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid-this will temper, or warm the eggs so they won't curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170°F, but no more than 180°F, on an instant-read thermometer. Immediately remove the pan from the heat and strain the custard into a2-quart measuring cup or clean heatproof bowl. Discard the vanilla pod or if you are using vanilla extract, stir it in now.

Refrigerate the custard until chilled before churning it into the ice cream.

Scrape the chilled custard in the bowl of an ice cream maker and churn according to the manufacturer's instructions. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.


Serving: If the ice cream is very firm, allow it to sit on the counter for a few minutes before scooping or warm it in a microwave oven using 5-second spurts of heat.

Storing: Packed tightly in a covered container, the ice cream will keep in the freezer about 2 weeks

Playing Around

You can flavor the custard before it gets churned into ice cream and/or toss crunchies and other goodies into the ice cream a minute or so before it fully churned.

Mint Chocolate Chunk Ice Cream

Before you refrigerate the custard, stir in 3/4-1-1/2 teaspoons pure mint extract or oil. Start with 3/4 teaspoon of extract(or just a few drops of oil), taste and then add more a little at a time, remembering that freezing will tone down the flavor. Just before you finish churning the ice cream, toss in up to 6 ounces of semi-or bittersweet chocolate, coarsely chopped (or use up to 1 cup store-bought mini chocolate chips.

Honey-Vanilla Ice Cream

Heat 1/3 cup honey with the milk and cream, reduce the sugar to 1/2 cup.

Cinnamon Ice Cream

Reduce the vanilla to 1/2 vanilla bean or 1 teaspoon extract and whisk 1 tablespoon ground cinnamon in with the yolks and sugar. Or, if you'd like to use stick cinnamon, toss 2 cinnamon sticks into the milk and cream and infuse for 30 minutes.

Crunchy Ice Cream

You can add up to 1 cup chocolate chips, caramel bits, chopped-up candy bars, chopped toasted nuts, candied nuts, buttered pecans or liqueur-flamed or steeped dried fruits. The dried fruits must be steeped in liqueur or at least plumped in some liquid or the fruits will freeze too hard.

Swirled Ice Cream

After the ice cream has been churned, you can spoon it into a big bowl, pour over swirlables-for instance, jam, chocolate syrup or dulce de leche-and marble them into the ice cream with a sturdy rubber spatula or wooden spoon.

From Baking from one home to Yours..

Makes 6 servings

Ingredients:
1 1/2 cups cold heavy cream
3/4 cup whole milk
3/4 cup ground almonds
1/2 cup sugar
1 1/4-ounce packet unflavored gelatin
3 tablespoons cold water
2 teaspoons pure vanilla extract
1 cup raspberries (or assorted berries), or soft fruit cut into small pieces
Raspberry Coulis, for serving (optional)

Directions:
Have an 8-x-2-inch round cake pan at hand. Fill a large bowl with ice cubes and cold water, and set out a smaller bowl that fits into this ice-water bath.