Wednesday, 25 December 2013

PINEAPPLE DELIGHT

After many days I am posting this recipe. I was out of town so unable to post any recipe.But in Tour I have got very tasty and easy recipe from Chef Nikhil Rastogi’s programme that is “Pineapple delight”.Not only it is good at taste  but also looks awesome.It looks like cake, Isn’t it? But I have given my twist in this recipe, original recipe says to use maple syrup but I have used simple sugar syrup. Believe me any one can make this, It is made out of bread, pineapple, sugar syrup, whipped cream, cherry.So, here is the recipe-

Ingredients :-

Bread - 1 Packet

Butter - 250 gms

Pineapple -1(You can use canned Pineapple)

Full fat cream - 250 gms

Sugar syrup or maple syrup-  1/2 liter

Cherry for decoration


Method :-

Take bread pieces, Cut in roundels, Fry them in butter.

Cut roundels of pineapple.

Whip cream.

Now its time to assemble-----------

First take one piece of fried bread,

Now put Pineapple slices over the bread piece,

put whipped cream over pineapple,

Again put Pineapple slice over cream and lastly pineapple slice

now pour sugar syrup or maple syrup over the assembled dish

Decorate with cherry and little milk.               
              .

Monday, 4 November 2013

MALPUA

Its that time of the year again. The Diwali festive season has come. And that means lighting, Clay lamps, Candels, Gifts , Crackers and  lots of sweets. All around the city of India you will see - last minute shoppers. Yes. the festive season is on and India celebrates Diwali. Its  another name is Deepawali it means row of lights.
All Indian people decorate their houses with lights, flowers, candles, I am very much excited about this Diwali.  We in our house celebrates Diwali with bang, In our house we offer prayer to maa Laxmi called “Dipannita lokkhi”, put fast in this day, not only that we offer  bhog  to goddess laxmi and I wait for this festival, but because I have lost my mother ,Father two years ago, I couldn’t celebrated past two years, This year again we have started to celebrate that means we have bought candles, firecrackers, lights ,Sweets etc. but one thing I have made that is malpua. I had learnt this recipe from my belated mother.
Malpua is a kind of pancake served as a dessert or snack, Some people offer malpua to god like me. Any one can make this malpua even school going childrens , Bachelors etc., very easy and tasty recipe
I am giving details recipe below……..

Ingredients:-

All purpose flour- 500 gms
Sugar-1 kg
Water-1/2 liter
Milk-1 liter
Fennel seeds- 1 tbsp
Whole Black pepper- 1 tbsp
Ghee- 500 gms
Poppy seeds- for garnishing

Method:-

Make thick sugar syrup by boiling sugar and water, keep aside.

Make a batter of pouring consistency with  flour, milk, fennel seeds and black pepper

Heat ghee in a deep frying pan

Now pour a little batter to form a pancake or malpua

When both sides are properly done take out from the ghee and put directly in sugar syrup

After 2-3 minutes, take out from sugar syrup

Sprinkle poppy seeds over the malpuas

Ready to eat






Friday, 27 September 2013

RAWA MODAK


You people are thinking that- "oh god! she is addicted to modak's", Ha Ha, Actually I love modak's, and Ganesha chaturthi has come so I can't remember anything without these Modak's but I wanted to change the shape so I have used different mould, you can use same original mould of modak.

Ingredients :-

Semolina or Suji - 3 cups

Jaggery - 2 cups

Water as required

Cardamoms - 4-5

Ghee - 3 tbsp

Salt - little bit



Method :-

Heat ghee in a vessel, add coconut, jaggery- Keep stirring continuously on medium flame and make a sticky solution.

Roast Semolina in nonstick pan in low heat till it slightly turns brown.

add ghee,milk and sugar. Stir till mixture becomes sticky. Add salt little bit and take off from flame, cover it.

Make small balls of dough and roll it in round shape.

Put 1 tbsp of the above stuffing in the flat round dough and pack it by taking all the edges up giving it shape

like a cone on top.

Ready to serve.

Saturday, 14 September 2013

CHOCO LADDOO

Frankly speaking I wanted to make chocolate modak but all of a sudden changed my mind and made laddoos, so here is the recipe. 

 Ingredients:-

1 cup Chocolate Chips,
3 cups grated Coconut,
 1 cup Condensed Milk,
8-10 Walnuts (finely chopped).
Cardamom powder-1tsp
poppy seeds- tbsp


 Preparation:


In a big bowl, take chocolate chips, desiccated coconut, condensed milk and walnuts and mix well.

Divide into little portions and press them in modak mould if you want to make like modak otherwise make it like me I have made ball shaped modaks and rolled  modaks over poppy seeds.





BESAN LADDOO


It is my all time favorite sweet, mainly it is good for ritual ceremonies, In India people generally offer this laddoo to god as Prasad mainly in Hanuman jayanti, I made this laddoo for fast, it was delicious, Besan laddoo is very popular in northern India.  remember when you make laddoos, after frying the besan or gram flour, put little bit of ghee or clarified butter to your palm, it prevents sticking of flour in hands.

 Note:-you have to make laddoos when the mixture is warm otherwise you can’t make laddoos.


 Ingredients:-

Gram flour-500 gms
Castor sugar-500 gms
Ghee or clarified butter-250 gms
Cashew nuts-100 gms(broken into pieces)


Method:-

Mix gram flour and ghee over a low heat in a kadhai and constantly keep stirring to avoid lumps

 When it releases an appetizing smell remove it from the heat and allow cooling.

Add sugar and nuts to the gram flour and mix thoroughly.

 Now form ping-pong size balls of the mixture.



Ladoos are ready to be served

FRIED MODAK


What is modak I have depicted in "Modak" page, again I am writing that it is a kind of sweet dumpling, its also very popular, people  offer  modakas  to  god  mainly  in  "Ganesh chaturthi",There  are varieties of modak  like  “Ukadiche modak”,  “Rawa modak”, “banana nachni modak” , “chocolate modak”,  I am posting the recipe of Fried modak. I have made with wheat flour,you can use it rice flour

Ingredients-


Wheat flour -250 gms

Coconut - 200 gms
Jaggery -100 gms
Cardamom powder-1 tsp
Milk - 50 gms
Sesame seeds - 50 gms
Oil - 5 tbsp for frying and for dough
salt-little


Method-


Make a soft dough of the flour by adding oil and salt.


Heat ghee in a vessel, add jaggery, coconut and sesame seeds. Keep stirring continuously on medium flame and make a sticky solution.


 Make small balls of dough and roll it.


Put 1 tbsp of the above stuffing in the dough and pack it by taking all the corners up giving it a shape like a cone on top.


Take oil in a kadai and deep fry the Modaks till brown.

MODAK

Modak  is a kind of sweet dumpling, Basically it’s a  Maharashtrian(Indian) delicacy, but in Southern India it is also very popular, people  offer  modakas  to  god  mainly  in  Ganesh chaturthi.  There  are varieties of modak  like  “Ukadiche modak”,  “Rawa modak”, “banana nachni modak” , “chocolate modak”,   but “Ukadiche  modak” ( steamed modak ) is basic  one . I will try to post many varieties here, Modak is believed to be shri ganesh's favourite food.


Ingredients-

Rice flour-250 gms
Coconut-200 gms
Jaggery-100 gms
Cardamom powder-1 tsp
Milk-50 gms
water for making the dough
salt-little for dough

Method-

 Make dough with rice flour. and warm water and salt.

 Now take the coconut & Jaggery in a heavy-bottomed pan for the stuffing.

 Add milk. Keep on low flame with stirring. The mixture should be fairly dry and turn a shade darker.

 Now make balls with the dough. Flatten them on the palm or on a surface into a circle.

 Place the stuffing in it and cover it completely with the dough.

 Fold the edges tapering to the centre.

 Now steam-cook the modaks in a cooker for 15 minutes until done.

DAL PARWAL(LENTIL POINTED GOURD)

Parwal is the name of pointed gourd in India. This dish is tasty and unique. If you make this preperation of pointed gourd like this, every person who will have this dish sure appreciate you. 


Ingredients-

Parwal (Pointed gourds)-5-6
Oil-4 tbsp
Asafoetida-pinch
Black gram lentil(soak in water and make paste)-300 gms
Ginger paste-1 tsp
Green chilies-2
Turmeric-1 tsp
Salt as per taste
Garam masala-1 tsp

Method-

Cut parwal in big cylindrical shape

Heat the oil, add asafoetida, fry parwal(pointed gourds)

Add ginger paste ,turmeric, green chilies

After sometime add paste of black gram dal, fry it with parwal

When cooked add garam masala and take off from flame


COCONUT CUTLET

Cutlet is a type of croquette . Coconut cutlet with strong coffee---My god ! its  A1 combination. Preperation, ingredients all  are simple .It is served in many parties as a starter. I had made this cutlet in my nephews B’day. Recipe ………………..


Ingredients-

Coconut (grated)-1 cup
Onion(small pieces)- 3 tbsp
Green chilies-2 (cut in small pieces)
Ginger paste-1 tsp
Boiled potato-1/2 kg
Corn flour-3 tbsp
Breadcrumbs-as needed
Garam masala powder-1 tsp
Oil-for frying

Method-

Heat oil

saute onion, ginger paste, coconut grated, green chilies

now add boiled mashed potatoes in it

add salt and garam masala

divide this mixture equally, make shape as you desire

now make a batter of cornflour with water

dip this potato rolls in cornflour, roll it in breadcrumbs

fry in hot oil.





CABBAGE ROLLS


Cabbage is a good source of vitamin, Fiber. It reduces the risk of some  cancer .In India cabbage is called as “patta gobhi” or “Bandha gobhi”. This whole dish is very nutritious due to green vegetables and cheese, so, what to think, Make it and enjoy .Recipe …………………..

Ingredients-

Cabbage leaves-6-7
Peas-1 cup
Cheese(grated)-2 tbsp
Black pepper-1 tsp
Carrot(grated)-1/2 cup
Cauliflower(grated)-1/2 cup
Onion(grated)-1/2 cup
Cornflour-1 tbsp
Oil-2 tbsp
Green chilies-3-4 (small pieces)
Salt-according to taste
Toothpick-6-7
Roasted Peanuts-250 gms for garnishing

Method-

Blanch carrot, cauliflower, peas ,add onion in this mixture

Heat oil in a pan, fry all veggies, add salt, black pepper, green chilies, cheese, and  cornflour

Now blanch cabbage leaves

Stuff this mixture in leaves and fix it with toothpick

Now  roast this rolls in a pan with little oil, serve with tomato ketchup and roasted peanuts





COCONUT MILK PULAO

First of all I admit that straining coconut milk is laborious ,so,  buy a can of coconut milk. This dish was my mom's  favorite. Actually she used to make this pulao, This is a tasty pulao, appropriate for ritual ceremony. "Coconut milk pulao", "fritters" and "Aloo dum"- wow nice combination!

White pulao with green peas-nice  looking dish,
recipe----------------


Ingredients-

Scented rice-500 gms

Butter-5 tbsp

Coconut milk-2 cups

Green peas-1 cup

Cashew nuts-10

Salt-according to taste

Whole garam masala-10 g

Bayleaves -2

Cauliflower - 150 g

Carrots - 100 g

Potatoes - 100 g

Broccoli 100 g

Green chillies- 2


Method-

Cut all above written vegetables into big chunks.

Heat butter, add whole garam masala

Fry cashew nuts in it.

Now fry rice in butter.

Add peas, salt, again fry it.

Now add coconut milk,cover it ,let it boil.

When rice get cooked take off from flame

serve.



COCONUT PRAWN FRY


My brother is a great fan of prawns, For him I had made this, It was delicious. If you will make you found by yourself. Yes, washing cleaning deveining  Prawns are really lengthy but result is awesome so…,Recipe is here…………….

Ingredients-

Prawn- 15 pieces
Onion paste- 2 tbsp
Ginger paste-1 tsp
Garlic paste-1 tsp
Salt to taste
Red chilli powder-1 tsp
Coconut paste-2 tbsp
Lemon juice-1 tbsp
Egg – 1
Cornflour-5 tbsp
Oil- for frying

Method-

Devein prawns

mix onion paste, ginger and garlic paste, lemon juice, salt, add prawn in it and marinate for 1 hour

now  in egg ,mix cornflour properly that no lumps should formed,add coconut paste in it

put marinated prawns in this mixture

fry these prawns in hot oil

FISH HARIYALI

“hariyali” is a Hindi  word which  means green ,so we can say it green fish, The day when I have made this my brother was asking me to make different preparation of fish, so, I have made this, He appreciated very much. fish helps in protecting against heart diseases, cancer, Depression, Arthritis and so on. Coriander also known as cilantro, Chinese parsley. In Hindi it is said as Dhania, You can take fish according to your choice, I have taken here “ Rohu”. Now the recipe…………..

Ingredients-


Fish – 5-6 pieces
Coconut – scrape (1/2 cup)
Green chilies-4-5
Coriander leaves- 50 gms
Garlic pods-2-3
Oil- 5 tablespoons
Turmeric-1 ½ tsp
Salt-according to taste


Method-


Green paste-Make paste of  coconut, green chilies and coriander leaves.

Fry fish pieces in hot oil. Take out fish pieces and keep aside.

Now in oil add garlic pods, green chilies, green paste, fry for some time, add water

When water starts boiling add fish pieces and salt, after 5 mints put off the flame


Garnish with coriander leaves



BENGAL GRAM LENTIL AND COCONUT PANCAKE


This is my all time favourite snack,my whole family likes it very much,I think you can too.I have given name pancake ,it is not a type of basic pancake which is made from starch based batter, I called it pan cake because it is made in frying pan and looks like pancake but believe me it is very tasty and nutritious, Bengal gram dal has vitamin, protein, sodium, Iron etc., Coconut has vitamins, calcium, magnesium, phosphorus, Iron , potassium, Zinc . we can have it in lunch or dinner too.


Ingredients-


Bengal gram lentil(dal)-100 gms
Coconut – ½ cup
Green chillies-8-10
Oil-5 tablespoon  


Method-


Grind lentils, coconut, green chillies, with salt

Now heat the griddle spread this mixture 1 tablespoon evenly

Add oil from side

When one side becomes red and crispy flip to the  other side

Fry both side equally

Serve with chutney

GUAVA JELLY


Guava is a fruit everybody knows. In hindi people  say “Amrood”, it has different species, It consists lots of nutritional values like dietary fiber, carbohydrates, energy, fat etc., My mom  had  taught me to make  Jelly and Jam ,She is no more but my first teacher was my mom. I am giving tribute to my mom by posting this recipe in blog, not only that when I was kid I hold the strainer while making the jelly and watched mom how she was making Jam and jellies. I have tried to make jelly  like my mom.


Ingredients-

Guava-2 kgs(riped and raw)
Sugar-750 gms
Water- 2 lts
Lime juice-4 tbsp


Method-

Boil guavas until mushy

Strain the juice ,mix the sugar, boil this mixture in big container with  water

After 45-50 mints the mixture becomes thick , add lemon juice

When the jelly become thick and red ,take out  from flame

Set the mixture over cold water

COCONUT SANDESH

"Sandesh" is a delicacy of Bengal(India).It is made up of chhena(chhana,Indian cheese,cottage cheese). Lots of varieties are available in market. If serve cold, what to say its awesome,
Bengali people never think any ceremony without sweets may be its “sandesh”, Payesh”,”Rosogolla”,”pantua”  and so on, List is so long that I can’t remember the names and write over here but gradually I will post some of those recipes. If this chhena  mixed with coconut scraps then imagine what the taste would be.Recipe………………………..


Ingredients-

Coconut-1(scrap it)
Milk powder-1 cup
Sugar-1 ½ cups
Cardamom powder-1 tsp


Method-


First take one oven proof dish, mix coconut scraps and sugar in it

set micro high power for five mints, cook in it, now add milk powder and cardamom powder in it again


cook for 5 mints in high power, now after cooling down shape it and serve it


SPINACH DAL


I have made this dal for guests and believe me the whole bowl was empty.Delicious dal made with spinach- not only it is tasty but also nutritious because toor dal (pigeon peas) is a source of vitamin and what to say about spinach, it has high nutritional value like vitamins,minerals,omega-3 fatty acids and many more,serve hot with bread or rice


Ingredients-

Pigeon peas or toor dal-100 gms
Palak or spinach-50 gms(cut into small pieces)
Cumin powder-1 tsp
Garam masala-2 tsp
Green chillies-3-4
Fenugreek seeds-15 gms
Salt to taste
Oil for tadka-25 gms
Turmeric powder-1 tsp
Cream and coriander leaves- to serve


Method-

Soak the toor dal, cook the dal with water and salt,turmeric powder  till soft

 add spinach leaves, cumin powder, salt, garam masala

cook till spinach leaves are cooked

Now in  another pan heat oil add fenugreek seeds , green chillies for tadka

Now add this tadka in dal

Ready to serve

LACHHA PARATHA

This Lachha Paratha is totally different kind of bread, I have made this with coriander leaves,Please make it and say whether you like it or not .Lachha  paratha is a kind of bread of India. It is rich and flavorful, It has also lots of varieties,  I had made greenish  Lachha  paratha, you can make plain lachha  paratha i.e. without using coriander mixture which I have mixed while making dough, Lachha  paratha  looks good  and flaky in nature.

Ingredients-

Wheat flour-250 gms
Coriander leaves-little
Garlic-4-5
Green chilli-4-5
Lime juice-2tsp
Salt to taste
Ghee(clarified butter)-75  gms



Method-

Grind coriander leaves,garlic,salt and lime juice without water

Make soft dough with  wheat flour

Divide the dough in equal sized balls

Roll out each ball into chapatti

Smear little ghee over the chapatti

spread green mixture over it

cut the chapatti into 1”thick stripes

place the stripes one over the other

now roll the layers into a cylinder and press lightly,  roll out again in lachha or chapati

now roast the lachha in a pan,putting some ghee over it

serve hot


CARROT BURFI

When we were in Chhattisgarh(India) , we found carrots were of red-pinkish color but here in Guwahati(India)carrots are of orange color but taste is almost  same, so, don't bother for colors. Carrots are good source of vitamin A, good for the eyes.
This is an Indian dish, not only it looks good but it tastes good too, very easy to make. People makes this dessert in different ceremonies like marriage, B'day parties etc. It is a famous dish of North India.

Ingredients-

Carrot(grated)-250 gms
Condensed milk-500 gms
Ghee(clarified butter)-50 gms
Poppy seeds- for garnishing
Cashew nuts - for garnishing


Method-

Heat ghee, add grated carrot

Stir fry for few minutes

Add condensed milk,stir continuously till the mixture leaves the side of the pan

Remove from the fire

Grease a plate,pour the mixture over it,now cut into square shape

sprinkle poppy seeds over the mixture,now cut it into diamond shapes

decorate it with cashewnuts

serve


AATA LADDOO

In Ganesh puja I have made this aata laddoo, It was Awsome. I have learnt this recipe from one of my aunt, She is no more but whenever I make these laddoos I remember her. I am giving tribute to my Aunt by posting this recipe and hoping that you people also like after having this laddoos, These laddoos are good for winter season, Whole wheat flour contains vitamins , minerals and protein, because it is a good source of fiber so its good for stomach also.so,  below is the recipe………………

Ingredients-
wheat flour-150 gms
ghee(clarified butter)-50 gms
jaggery-100 gms
milk-100 ml
almonds-1-2
cashewnuts-1-2


method-


shallow fry wheat flour in ghee

mix milk and jaggery into the mixture

make laddoos

garnish with almonds and cashewnuts


Tuesday, 3 September 2013

BAEL (WOOD APPLE,STONE APPLE) MURRABBA

Bael  another name is Bengal quince, wood apple, stone apple, golden apple---- a species of tree in India. Its very healthy fruit, It has its medicinal value, it helps in digestion etc., Bael is an aromatic fruit. It has some gum bearing texture.
Yesterday I have made Bael murrabba , it was so delicious. if you consume 2 tsp daily of this murrabba,  your appetite will be increased  and hence improve digestion. When this dish was done a mild flavor was coming from the above dish, It was so divine.Here is the recipe.............


INGREDIENTS-

Bael fruit - 1/2 kg
Ghee or clarified butter-100 gms
Sugar -150 gms
Cardamom powder-1 tsp

METHOD-

Break the bael fruit, extract all the pulp

Heat the ghee,Now add pulps of bael fruit in ghee, after some time add water, sugar


When the mixture thickened, add cardamom powder, remove from heat,

Ready to serve

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