October 17, 2017

Desiccated Coconut Barfi

A sweet with just 4 ingredients and made in maximum 10 minutes, at least the cooking time, yes you heard me right. I was also surprised, when I made this, it was so quick.  Though I used ready to use ingredients like condensed milk , but sometimes you need something quick and sometimes due to availability, and this one is definitely the one.

My mother makes the barfi the traditional way, with mawa, coconut powder, sugar syrup, and it is lip smacking. Will surely try to make it and post the recipe.

So here goes the recipe...........







Ingredients

  • 300 gm Desiccated coconut
  • 1 tin (400 gm) Sweetened Condensed milk
  • 100 gm Cashews (Kaju) chopped
  • 1 tablespoon of chopped pistachio for garnishing (I kept mine a bit coarse, one can finely chop it)
  • 1/2 teaspoon of Clarified Butter (Ghee) for greasing

Preparation

  1. In a Kadai(wok) lightly dry roast the desiccated coconut for 2-3 minutes. (One can use coconut powder also). Remove it and keep it aside for later use.
  2. In a Kadai(wok) warm the condensed milk for about 5 minutes on a medium flame stirring continuously.

  3. Add in the desiccated coconut and mix it properly. Will take 2-3 minutes
  4. Add in the chopped cashews, mix it and switch off the gas.
  5. Grease a tray or a plate with ghee.
  6. Spread the mixture on it and flatten it with the back of a spoon or a spatula.

  7. Sprinkle chopped pistachio on it and lightly press it.

  8. After 10 minutes, give it a cut in desired shape and let it set at room temperature or in the fridge.

  9. I kept mine in fridge for around 2 hours.
  10. After 2 hours, remove the pieces with the help of a large flat spoon.
  11. Enjoy.



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October 11, 2017

BeetRoot Idli/Uttapam

Beetroot a healthy food, with lots of benefits. It is so versatile that it can be used in salads, can be cooked to make vegetables, desserts, added to make juices and smoothies etc. I specially love the natural colour it imparts to food along with its nutrients. One can use this lovely pink colour in food, specially for pink crazy toddlers. I know one, who demanded pink dosa :-).

Sadly, we do not like to consume it raw and hence is ignored a lot of times. I now simply keep on adding this in different things I make or where it can sneak easily :-). I have even used the tender stems of the beet root in a pancake. It served two purposes, the colour of the pancake was awesome and the vegetable was added and eaten up.

This time I simply grated the beet and added it in my Idli dosa batter. So here goes the recipe:








Ingredients


  • Idli Batter - 1 Kg.
  • Beetroot - 1 medium sized (more can be added, but start with less)
  • Oil for greasing
  • Idli Stand
  • A large pot filled with 1-1.5 glass of water (Idli stand should fit inside it)

Preparation

  1. Prepare the Idli Batter as here.
  2. Grate the Beetroot. (I grated it with a wide hole grater, as it added to the crunch to the Uttapam and Idli. One can grate it with the smaller one too.)
  3. Mix it in the Idli Batter (around 1 kg). It gives a lovely pink color. 
  4. Fill the pot with water, making sure that the base of idli stand is well above the water level when kept inside it.
  5. Keep the water to boil.
  6. In the mean time grease the Idli Stand with little oil (just rub it with your fingers)
  7. With the help of a spoon fill the molds of the Idli Stand.
  8. Once the water starts boiling, immerse the Idli stand in it, and close the lid.
  9. Cook the idli's for a minimum of 10 minutes, Idlis should be done.
  10. To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 5 mins.
  11. Remove it from the pot, and separate each of the stand layers, and let it cool for minute.
  12. Remove them with the help of a spoon, they come out easily.
  13. Yummy Idli's are ready. Enjoy the crunch of the beet in the Idli with Coconut Corainder Chutney  and Sambar  or a simple doll-up of butter on top of it.

Preparation For Uttapam


  1. Prepare the Batter as mentioned above.
  2. Heat a pan. Drizzle around 1/2 teaspoon of oil on it.
  3. Take around 2 tablespoons of batter and spread it on the pan. Do not make it too thin, Uttapam's are a bit thick.


  4. Cover it and let it cook.
  5. After 4-5 minutes apply some 1/4 teaspoon of oil on top and flip.

  6. Cook it on the other side.
  7. You might notice that there are dark spots on the uttapam, they will occur as the brown spots when cooked gets dark because of the beet.
  8. Serve it hot, with  Coconut Corainder Chutney  and Sambar  or as is.
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October 3, 2017

Left over Rice Pakoda

Sometimes we really have so many left overs and its so bad to throw food, but again our family do not want the same food. So you need to think to make it feed the other way :-). I was going to make some pakodas as a side and had this rice in my fridge which was not getting finished as is. So thought of fooling my family and making a yummy and spicy snack. 


Added some ingredients to it and the end result was crunchy, spicy and hot pakoda's. I know you are drolling. So here goes the recipe...........




Ingredients

  • 1 Cup Cooked Rice (I use leftover)
  • 2 tablespoons of Gram Flour (Besan)
  • 1-2 green chillies (optional)
  • 1 medium size Red Onion grated
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Red chilly powder (optional as we have added green chillies too)
  • 1/4 cup chopped Corainder
  • 1/2 teaspoon Cumin seeds (Jeera)
  • Salt to taste
  • Oil for shallow frying

Preparation

  1. Heat the oil in a wok or a Kadai. 
  2. Mash the rice nicely with your hand and then mix in the remaining ingredients.







  3. Make small size pakoda's, I made marble size. (One can make this directly while frying, or make it in advance)













  • Once the oil is hot, drop the pakoda's and fry them on medium heat until golden brown, stirring in between.














  • Once golden brown all over remove it on an absorbent paper.















  • Yummy hot, crispy pakoda's are ready. Enjoy it as a side dish or as a tea time snack.









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