Sunday, July 15, 2018

A quick Coconut Burfi or Laddu

Tried and tasted by Nivedita
Hi All,
Old is gold! Books, food, wine are the best when they are old.
I have a good collection of cookery books since many years. Some were purchased, I borrowed few from my aunt, few were the Xerox copy of original ones, and the most favourite ones are the gifted books. This reminds of my marriage. When my relatives came to know that I am Getting married to a Sindhi guy, though they were little upset, but they gifted me a Sindhi cookery book when I went to meet them first time after the marriage. That too, two of them gifted the book by same author. So sweet of them, I am always grateful to them. I learnt most of the Sindhi dishes from those books as we never had internet to refer .
And another best gift was from my brother, which is a collection of five books by Sanjeev Kapoor.

But today's recipe is from a book which I borrowed from my aunt.  She took it after her marriage. It's first edition was published in the year 1971. It has a huge collection of all the recipes
When I remembered the event of cooking from the books, I played a game.  I closed my eyes and picked up a book. This one came in my hand. Then blindly I opened a page thinking that whatever recipe I get in that page I will make that one. And I got this Burfi recipe. Though I was little disappointed, I thought let me not cheat. And then when I checked my blog, some how this recipe was never posted.
This is my most favorite sweet since childhood with lot of sweet memories. I will share some other day as the post will be too long.
Coming to the recipe,
Ingredients:
Grated fresh coconut : 1 1/2 cup
Sugar : 3/4 cup
Milk : 1/4 cup
Cashew nuts and almonds : 1/4 cup, cut in to small pieces
Cardamom powder from 1 pod
Cashew nut powdered: 2 tbsp
Dash of salt(this is my addition)
Ghee : 1tsp+1tsp

Method :
Mix grated coconut, salt and sugar in a bowl and keep it aside for 15min .
Take a thick bottomed kadai(I have used wonder chef kadai)
Heat 1 tsl ghee and roast the cashew and almond pieces. Transfer it to a plate.
In the same kadai, add the coconut sugar mix and milk. Mix well and cook on a medium flame for 5-8 minutes, stirring it in between.
Now lower the flame, add cashew powder, cardamom powder and ghee. Mix well and keep on stirring. When it starts leaving the edges,  add fried nuts, higher the flame for half a minute (if you want the Burfi to be brown). Now cook on a slow flame for half a minute. Transfer it to a greased plate, cut into squares. Take little from it and make small balls. I love to eat these round ones than squares.
A quick dish to satisfy your sweet tooth.
Hope you all enjoyed my post and the recipe. I would be happy if you ever try this recipe and share your experience with me.

Keep smiling, 






Sunday, July 8, 2018

A Quick Red Masala Puffed Rice.

Tried and tasted by Nivedita
Hi All,
Each person comes in your life with a purpose! Some come to get their work done, and very few people come and serve without much expectation. I am always blessed to have people from second category. And I am grateful about it. You all might be surprised about this! Today's post or recipe is from a person like that who served us for 14 years with so much love, affection and care. I am talking about an old lady who stayed with mom when mom became alone after my father's death. She wanted someone to be with her as I was living in UAE and my brother was in Maharashtra. Then this lady Neelamma entered our life. She was from a good family, and had lost her husband during the same period.  She never wanted to be a burden on her sons. She was looking for a house where she will be safe and can earn money by taking care of the house. God listened the prayer from both and the wish was fulfilled. We used to call her "Ajjiri". when she came to our house she was around 50 years old. And she served us till she was 64. But! her tobacco chewing habit turned her into a cancer patient and she passed away just two years back. 



WE all really miss you ajjiri. Especially my younger daughter. Ajjiri loved her more than her own kids. It was in her hand that Phalguni was brought up. As she was under treatment, we could not meet her regularly in her last days. Though mom and me visited her but we were scared to take Phalguni. When doctor told she does not have more days, we took phalguni to meet her and I will never forget the way she loved her, hugged her and blessed her. And very third day she left this life. My daughter always miss her and cry a lot now also.
Now, coming to the recipe, 
This was Ajjiri's favorite snack which tasted heaven. I tried many times to make the way she did, but always failed. Whenever we used to feel hungry in the evenings, we used to tell her, ajjiri please make kemp churmuri(red kurmura). Now also my family tells me to make ajjiri churmuri, the name is changed now.  
I know it's a very simple dish, but could not stop sharing this recipe with you all as I felt I should show my gratitude to her. 
I took this recipe(sounds silly, to write down in a diary to save so easy one) over the phone from Abu Dhabi, when I wanted to make it. Though after returning to India, I learnt directly from her, but could never make many dishes the way she prepared. She was whole in charge of the kitchen. Many years I entered kitchen only during lunch time and dinner time and enjoy all the food. 

Ingredients :

Crispy Puffed rice(kurmura) - 3 cups  per head

Onion - 1 medium, finely chopped  
Fresh coriander - 1 tbsp, cleaned and finely chopped
Red chilly powder - 1 tbsp+1tsp
Oil - 2 tbsp
Granulated sugar - 1 tsp
Lime juice - 1 tsp(optional, but tastes good)
Salt to taste.



Method: 
Take all the ingredients excep puffed rice in a long vessel or even a wide big plate(Ajjiri always used Paraath, a very wide plate with sides.)

Mix well and add puffed rice. Puffed rice should be crispy. 
Mix well again with your hands or spatula. Ajjiri used her hands and I always felt her hand added more taste and love to the dish.
Serve it immediately topped with sev, some more onion and tomato(Again this is optional) 

This is part of July Week 1, Cooking from Cookbook Challenge Group.
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Keep Smiling, 

Wednesday, July 4, 2018

Proso Idly(Kanchipuram style)

Tried and tasted by Nivedita
Hi All,

South Indian's most favorite and most regular food! And the most healthiest breakfast anyone can have. Even while travelling, it is considered as the safest food as it is steamed. And here there is one more healthy addition to this traditional recipe. I have prepared these idlys using millet. Yes! I always use millet in one or the other way in my food. We call these millet as 'Siri Dhanya' also. Already everyone is talking or already written a lot about these millet and the benefits. So I am directly jumping to the recipe. 



Here I have used Baragu or Proso  with rice. Actually we can use any millet and the taste and texture comes out the same though the health benefit is different for each millet. But please keep in mind not to use millet daily or regularly as we all know too much is too bad, let it be any thing, right?
And what is this Kachipuram style?
I got the recipe from a TV show where Chef Rakesh Shethi was showing. I was surprised to see that curds goes into this idly. So thought of trying it. 


Ingredients :

Raw rice or idly rice - 1 cup
Porso - 1 cup
Urad dal - 3/4 cup
Methi seeds - 1 tsp
thick or medium poha - 1/4 cup
Fresh curd - 1/2 cup
Turmeric powder  - 1 tsp
Curry leaves - 2 tbsp, washed and chopped finely
Green chilly - 2, washed and chopped finely
Dash of hing
Ginger - 1 tbsp, cleaned and finely chopped
Fresh coriander - handful, cleaned and finely chopped
Salt to taste
Oil to apply to the idly mould.



Method :

  • Take the rice, methi seeds and urad dal  in a bowl and wash it twice. 
  • Take Porso in another bowl and wash it twice. 
  • Soak both in a separate bowls for 4-6 hours.
  • Half an hour before grinding, add poha to the rice bowl and keep it ready.
  • Grind both separately. 
  • Add very less water to porso before grinding as more water will not allow the millet to turn into paste. 
  • Mix both the batter properly  in one steel or glass vessel. 
  • Allow it to ferment either over night or till it becomes double. It always depends on the weather also. If the batter doesn't come up or doubles, then the idlys will not be soft. 
  • In the morning, or when you are ready to use the batter, 
  • Add the curd, green chilli, ginger, curry leaves and fresh coriander.
  • Add the salt and mix well. 
  • Keep the cooker or idly steamer on a gas stove with one cup of water. 
  • while the water becomes hot, grease the mould with oil and pour the batter in the mould. 
  • Take the idly stand and keep in a steamer or cooker, close it and steam it without the whistle(if using cooker) on high flame for 5 minutes and 2-3 minutes on low flame. Switch off the gas stove. Allow it to cool. 
  • Serve these softest idlys with your favorite chutney and sambhar or just like that with ghee. 
  • You can get some more idly, sambhar and chutney recipes Idly,Sambhar and ChutneyMangalore cucumber sambhar




Please let me know if you try this recipe.


Keep Smiling, 

Monday, February 26, 2018

Bisibele Bath Handi with Masala Powder

Tried and tasted by Nivedita
Hi All,
I am  really a very very huge fan of Bisibele Bath. Whenever I visit Bangalore, I eat bisibele bath every day till I am there. Whenever I make at home, it's only me who eats it, as no one likes at home.

But this homemade powder is a hit in my house. I saw my kids and hubby fighting to have it. 
Thanks to Seema for sharing this recipe. 
Please visit her blog mildlyindian.com and the recipe   Bisibele Bath Masala Powder for detailed recipe. 
What I have changed is I added Guntur chilly with byadgi ones. 

To make bisibele bath,
Soak 1cup rice with one cup of mixed daals(toor dal, yellow moong dal, masoor daal) and handful of groundbuts.
Cut the vegetables almost 2 cups (beans, cauliflower, peas, potato and carrot) and keep ready.
Take the soaked rice, dal and all the vegetables in a cooker. Add the double the water and give two whistles on medium flame. 
Cool and open the lid, 
Add 2 tbsptbsp tama paste, 1 TSP haldi, salt to taste, red chilli powder 1tsp, 2tsp jaggery and our main ingredient 3tbsp of bisibele bath masala powder.

Mix well and add some more water to get water consistency. Close the lid and cook on low flame for 10 min(remove the weight). 
Take one tbsp ghee(must).
Heat it, add 1tsp mustard seeds, cashew nuts, handful of curry leaves, dry red chilly and a pinch of hing. 


Add this to the ready rice. Mix well. Serve hot with boondi.


Keep smiling,

Monday, February 12, 2018

Mix Vegetable Kheema Masala

Tried and tasted by Nivedita
Hi All,
Again, another post from my kitchen following the restaurant style food.(Another recent post is restaurant-style-white-color-veg-pulao)My kids hate me most of the times when it comes to eating out. I avoid outside food unless I am out of station or the restaurant is having a very special menu and which I can not prepare at home. But at the end of the day, somehow I put my full effort to learn that dish and start making at home. My husband happy to save his money, I am satisfied that I can feed my family the fully homemade food. In between my kids give a dirty look. Hey, but not always. They love and enjoy each bite I serve.

There is nothing like home food. It is safe, healthy, tasty and cheap. I think I learnt it from my mother to prepare everything at home, When I was a kid, we never had many hotels and they served only our local food like idly, dosa, upma or South Indian meals. It was rare for us to get North Indian dishes in the hotels. I remember we had only two hotels in Dharwad to have North Indian menu. But mom always felt it is costly and we can not have it. I don't know how and where she used to learn, but without oven, she used to bake the cake, cookies. She used to prepare Mughlai dishes also. My father was a great cook too. I always miss his food.
Coming to today's recipe, It is restaurant style Mix Vegetable Kheema Masala. Kheema is my favorite. But as my family don't like it, I do not make non-veg kheema. Last week, when I was struggling to decide what to make for the dinner, it flashed to me to try  this recipe. AS usual I browsed few blogs and websites. But was more confused. So I ended up with my own recipe. It may sound similar to other recipes, but it is different and taste is just perfect.
Here you are free to add any vegetable of your your choice. You can omit one or two if you don't have. But Cauliflower is a good vegetable to add. It gives that chicken kheema texture and even the nearly similar taste. And if you add Soya granules. I did not add as I was short of time to soak it and grind.
Coming to the recipe:
Vegetables:
Cauliflower - 1 cup, cleaned, washed and grated
Beans - 1/2 cup, cleaned and chopped finely.
Carrot - 1/4 cup, cleaned and finely chopped
Fresh peas or frozen peas -1/2 cup
Paneer -1/2 cup, crumbled. (I prefer using home made, you can use store bought)

For masala:
Oil - 2 tbsp
Onion - 1 big, finely chopped
Ginger-Garlic paste - 1 tsp
Tomato Puree - 1/2 cup
Green chilly - 2 finely chopped
Red chilly powder - 1 tbsp
Turmeric powder - 1 tsp
Salt to taste
Whole spice - 2 clove, 1/2" cinnamon, 1 cardamom and 1 bay leaf
Cashew nuts -8 to 10 soaked in little milk for 15-30 minutes
Fresh cream - 1/4 cup(Again, here I have used directly from the milk. Usually I collect the cream to make into butter)
Kasuri methi - 1 tsp(I make kasuri methi at home which really tastes good and aroma is very good)
Kesar - few strands, soaked in the milk(optional, it gives royal color and the taste. Actually I had kept it but forgot to add)
Fresh Butter to garnish
Fresh coriander - washed and chopped finely to garnish the dish.
Method :
  1. If you have ready tomato puree, use it directly. I blanched the tomatoes and pureed it.
  2. Boil the fresh peas and keep aside. If using frozen ones, you can use directly.
  3. Keep Everything ready.
  4. Heat oil in a thick bottomed kadai.
  5. Add onions and cook till transparent.
  6. Add Ginger-Garlic paste and green chilly, saute it.
  7. Add all the vegetables except Paneer.
  8. MIx it well and cook it for few minutes or till the raw smell of cauliflower goes off.
  9. Add tomato puree, mix well. Cook for a minute.
  10. Add the paneer and mix well.
  11. Add red chilly powder, turmeric powder and salt.
  12. Add 1/8 cup of water, and cook it for few minutes.
  13. Till that, make the cashew paste ready and add it to the curry.
  14. Now add the fresh cream, kasoori methi and kesar. cook for a minute and garnish with butter  and fresh coriander.




Here, I prepared Jeera rice and Dal fry and Naan without yeast and tandoor with papad, onion and lemon. Or you can try Dal Tadka from my old post Full meals.
I laugh at myself and feel proud also to see how I have improved in cooking when I see the old photos from my blog. Now I am much better cook than before. Thanks to you all, this blog world and my family. And of course the almighty super power who has blessed me this great life. 

Your comments and guidance will be highly appreciated. Waiting for your responses. 

Keep Smiling, 

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