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, 

Fresh dates and dry fruits ladoo

Tried and tasted by Nivedita

Hi All,

How are you? I am happy that I could take out time for another post. Actually all these days I thought I can not type on the cellphone and I am not getting time to sit infront of the computer. But, now no more excuses. I will post the recipes from my cellphone itself.

Home made food is always the best and many food act as the medicine too. Having deep rooted culture, our India offers countless ideas or recipes as a medicine.

Here is one among those treasures which acts as magic for many diseases.

Yes, I am talking about laddoos made of fresh dates and dry fruits. I have already posted a recipe of gondh ke laddoo long back. It has it's own benefits and who can eat it. The link is  Here for the recipe. Please visit and let me know.

Now, why again this type? Because this laddoo has NO more ghee, NO SUGAR OR JAGGERY.

Easy to make and can store it for a week.

And benefits!!! From our skin care to iron deficiency to weight loss and constipation!

                

         

So, what are you waiting for? Go through the recipe, I am sure all the ingredients are in your kitchen. It takes only 20-30 minutes make these laddoos.

Recipe :

It makes 15-16 small laddoos (small lemon size)

           

Fresh dates - 1cup, deseeded and cubed

Dry fruits(almonds, cashew nuts, raisins, walnuts) - 1/2 cup

Dry coconut grated - 1/3 cup

Edible Gondh - 1tbsp, fried in a spoon of ghee.

Alalvi (garden cress seeds)- 2 tsp, again fries in the same pan.

Keep these to cool.

Put dates in a blender or mixi for few seconds to get it in to coarse powder. Transfer it into a wide open bowl. Now add the dry fruits and grind to make small pieces or even to a coarse powder.

Transfer this into the same bowl in which you kept the dates.

Add fried Gondh and alalvi and mix it properly. And take a small portion to make a laddoo of small lime size.

Eat it or give it to kids everyday with a glass of milk in the morning after the breakfast. Immunity will increase, if there is low Hb count , this will help to increase it. It's very tasty, healthy and you just can't wait one. But don't eat more than two a day.

Keep smiling,

LIFE IS FULL OF COLORS, LIFE IS ABUNDANT, LIFE IS LIKE HOLI

Tried and tasted by Nivedita

Hi All,

Thank you guys for being with me here though I did not post anything in the whole year. Love you all. 

MARCH is Special month for me for many reasons. First is, its the month I am born ;-) . I love March because it is the season for Mangoes. In my husband's family ,10 of us celebrate our birthday :-). March 1st starts with my Sis-in-law's son"s birthday and March 30th ends with my daughter's birthday.

And I started blogging on March 12, 2009.

Another most favorite reason is its the month where we celebrate the  festival of colors HOLI. Yes!!! this post is all about HOLI. I want to thank Jagruti for inviting me to share about this festival and how do I celebrate my Holi.

Here is the link for Jagruti's space to read about other friends who has shared about their celebration and their view about Holi

http://www.jcookingodyssey.com/2016/03/channar-puli-paneer-gulab-jamun.html

only few photos of my Holi celebrations. 

Holi is the only festival I celebrate with all my tann, mann and dhan :-) ;-)
Though there are so many stories behind this festival and many religious beliefs and customs to follow,  I believe life is like this festival. Its full of all types of colors. All emotions we feel represent each color. And I love all the colors of  life which allows me to enjoy this life every moment.
Coming to the HOLI day. My day starts early with making breakfast and lunch ready and keep it aside so that once we come back after playing, the food should be ready. I can play without any tension. Till two years back, mom was there with us on this day and two maids were there to help mom to make special Holi food. I was not worried, but now as I am alone here, I had to prepare and keep. And  its not only  me, my friends bring their food and keep it in my house. We all play and come back to our house and enjoy the food together. We all go in our bikes in a group and visit almost all the nearby areas. Stopping wherever people are playing,  playing with them, screaming with joy. I am out of the world on that day. Sometimes I keep on shouting "happy new year" , "happy birthday" some irrelevant wishes and dance on the road with friends and kids. People think I have taken Bhaang!!!
After playing, taking bath, we all gather in our house, have the food and drinks and it goes till 6 pm.
Puran poli is must on that day in North Karnataka.
Just to give a twist, I am linking my old recipe of

Biscuit Poli for Holi. 

Its different from traditional Puran poli.

(http://niveditaskitchen.blogspot.in/2010/03/biscuit-poli-for-holi.html)

  

HOLI HAI BHAI HOLI HAI, BURA NA MAANO HOLI HAI :-)

Waiting for this year HOLI. Its only a week ahead, already planned for the day.

My next posts will be on "My journey of thirteen days on raw food diet"

Keep Smiling,

Mangalore Buns Recipe~ Karnataka Special | How to Make Mangalore Buns | Indian Cooking Challenge - March

Tried and tasted by Nivedita

Hi All,

How is everyone?? Hope all is well. Feeling shy to start writing a post here. Its exactly one year that I posted a recipe in my blog. I know you all love me and welcome me back with your arms wide open and support me the way you did always. When I thought of returning back  first thing came in my mind was Srivalli"s Indian Cooking Challenge.

So here I am with you guys, with the simplest yet tastiest Mangalore Sweet Buns which is the challenge for the month of March 2015.

Though I tried it in restaurants and my mom used to make it often, I never thought of trying it at home, The simple reason is its Maida and sugar and Fried....

But when I saw it in challenge, it was an opportunity for me to try it and taste it.

Valli has followed the recipe from  This.. its from www.chefandherkitchen.com.

Please visit Valli

Mangalore Buns Recipe~ Karnataka Special | How to Make Mangalore Buns | Indian Cooking Challenge - March and Pratibha"s website for the detailed recipe.

I have not changed any thing, so just posting the photos. 

We all enjoyed it with hot cup of coffee. I hope you all will also enjoy it. 

And its a great food to take with you while travelling.

Thanks for visiting me again and pleeeze your comments are highly appreciated..

I am waiting..

Keep Smiling,

PARLE - G KHEER FOR PPCS

Tried and tasted by Nivedita

Hi All,

Sorry for not participating in the event in the last two months.Health was  a priority.
I always loved Parle-G biscuits, and who won't love these oldest sweetest biscuits. When I was young and not well, I always demanded Parle G because I knew this is the time to convince my mother and enjoy my biscuits dipped in coffee or tea. And I love that cute boy on the wrapper, I am sure you all too love him. 
Today I am here with a sweet using my favorite biscuit,which tastes good when eaten hot and tastes heaven when eaten cold.

I am talking about Kheer. I love kheer (again same slogan). I can have anything sweet. O K, leave me here only.

Coming to the recipe,

This is little different but very easy. You don't have anything and have very little time for an unexpected guest. And you really want to serve a better food with a great dessert. Your search ends here...

Ingredients:

Milk - 1/2 litre or 500 ml

Sugar - 3/4 cup or less(ask your tongue for it :-)  )

Parle G Biscuit - 8 to 10

Cardamom - 2, powdered

Ghee - 1 tsp

Method: 

• Boil the milk in a thick bottomed pan. 
• Once done, add sugar and keep on a low flame. 
• Boil it for at least 20 minutes, the milk will reduce to 3/4.
• Crush the biscuits and add it to the milk, 
• Stir and cook it for some more time(around 10 minutes).
• Be careful not to leave it alone, or it will burn at the bottom.
• Now add the cardamom powder and ghee.
• Mix well. Boil for few more minutes.
• Remove from fire and allow it to cool. 
• Have it warm or keep it in the fridge, have it chilled.

Linking it to 

Potluck party, Cyber style! - Fun and the Challeng... 

Keep Smiling,

O(pen)ATS SESAME, GINGER BARFI for PPCS

Tried and tasted by Nivedita

Hi All,

So how are you all?Girls from POTLUCK PARTY CYBER STYLE ! Are you all ready with the recipe from your partner's blog?

I am here with Nayana's recipe. Actually, she has posted Coffee n White Chocolate Panna Cotta  for the party . But,  sorry dear, my family is allergic to Gelatin and agar agar. I did not wanted to take a chance by preparing your dish. But I will make it some other day when I will be having guests at home.
And to get agar agar is a big problem in my city. I need to search a lot. China grass is available. I have used to many times in making custard but it has not set properly and don't want to spoil the dish. 

I checked her recipe index and most of her Western desserts are with Agar agar.  Then I thought of making some Indian sweets. At first I chose mysore-paak, but when I saw this recipe, I was happy because it has til and ginger which are my elder daughter's favorite and it has oats which makes it healthy. 

Please do visit her page for wonderful recipes.

The link for this recipe in her blog is HERE. 

Coming to MY recipe,

I have reduced the quantity as I had only 1/3 cup(80ml) of til. Still I got 10 medium size barfi.

And my barfi turned out white as the jaggery I used is white one. 

Ingredients :

Sesame Seeds - 1/3 cup

Oats - 1/3 cup 

Jaggery - 1/3 cup

Fresh Ginger grated - 1 1/2" or 2"

Ghee - 1 tbsp(I thought of pampering my barfis little bit)

Method 

Dry roast the sesame seeds till they splutter 

and oats separately for 10 minutes.

Allow to cool.

Grind the ginger for few seconds in a mixi. Add both the sesame seeds and oats. Churn to make course paste.

Grease a small plate with ghee and keep it ready.

Heat ghee in a thick bottomed kadai. 

Add the jaggery and bring it to a boil. 

Check the consistency  by taking a drop and putting it in a cold water bowl. If it hardens immediately then the syrup is done. 

Add the ready paste(or mixture). Mix well. 

Spread it on a greased plate. 

Allow it to cool. Cut into desired shapes.

Your healthy sesame seeds, oats and ginger barfi is ready to serve. 

My daughter and my hubby both enjoyed these barfis,

Thanks Nayana for such an easy and wonderful sweet recipe.

Sending this to Jagruti's event 

Potluck party, Cyber style! - Fun and the Challeng...

Keep Smiling, 

RICE AND JAGGERY PAYASAM

Tried and tasted by Nivedita

Hi All,

A quick and very easy dessert. Healthy for people who are sick(suffering with normal fever or cold). The day doctor suggests that you can give jaggery to your baby, this is the best food(minus the coconut milk). No need to buy anything extra for it. You will usually have all these at home. Its quick dessert for unexpected guests. Believe me, it looks bland but the taste is really very good.

Coming to the recipe,

Ingredients:

Rice flour  - 1/2 cup

Jaggery - 1/2 cup or less (grated or powdered)

Water - 1 cup

Milk - 1/2 cup

Coconut milk powder - 2 tbsp or freshly  coconut milk - 1/4 cup

Cardamom powder - 1/4 tsp

Almonds and cashew nuts - 1 or 2 tbsp, crushed or cut into small bits

Ghee to fry the dry nuts

Method:

Keep water to boil in thick bottomed pan.

Take half the milk in a bowl and mix the rice flour in it to remove lumps. 

In other half milk add the coconut milk powder and mix well to avoid lumps. (skip this step if you are using fresh coconut milk) 

Once the water start boiling add the jaggery and allow to melt. If you see any dirt in it please sieve and keep again to boil. 

Now add the rice flour and milk. Mix well to avoid lumps. Boil on a medium flame for few minutes. Add the coconut milk cardamom powder. Boil till the rice flour is cooked. The color will change and you will get the nice aroma of the cooked rice flour. Remove and keep it aside. Heat ghee in another small pan, fry the nuts.

Add it to the ready payasam.

Isn't it easy? And its really delicious, the coconut flavour is really a blessing in this dessert.

Keep Smiling,

MANGO PAYASAM(Food Remake)

Tried and tasted by Nivedita

Hi All,

Living in a season where you are  breathing mango, I am here with one more recipe with mango. I brought it from OUR Potluck Party partner ,  Sini of Sini's Menu.....The Kitchenmagic......., MANGO PAYASAM. 

Should I say I am lucky to get this recipe? Yes, because its easy, its quick, its tasty and yummy, its available now and I would not have tried it if I was not in Potluck party.

It has gone into my favorite dessert list to prepare when more guests are in. The best thing is you can use canned mango when its out of season. 

Coming to my recipe,

if you check Sini's blog, her dish looks different, the payasam looks different color, may be because, we both used different variety of mango or may be the jaggery I used is darker and more red in color than her. And her paysam looks thick, again may be because of the thickness of the coconut milk. 

Whatever, my payasam was really very good, tasty and different. My family loved it and again, I got little to taste :-(.

Ingredients:

Mango - 3, ripe, (I used the small ones with fibre, though Sini has told to use without, but I did not had any option)

Jaggery,- I pureed the mango and checked the qty of the puree and took the jaggery 1/2 of it, because the mangoes were very sweet.

Water -little more than the qty of jaggery

Coconut milk - 3/4 cup, thick(see notes)

Coconut milk - 1/2 cup, thin (See notes)

Ghee - 1 tsp+1 tbsp

Salt a pinch

Cashew nuts - 1 tbsp,

Raisins - 1 tbsp

Dry ginger powder - a pinch

Dry coconut pieces - 1 tbsp 

Method:

Wash, peel and puree the mangoes.

check the quantity and take half of  the jaggery.

Melt the jaggery with water and cook till its dissolved . 

Strain it to remove the dirt and keep it aside.

Take a thick bottomed kadai, add mango puree and the jaggery syrup in it .Mix well and boil it for a minute.

Add 1 tsp ghee and keep on cooking on a low flame, stirring continuous.

Cook till thick consistency.

Add ginger powder and mix well. 

Add the thin coconut milk slowly and cook till it turns thick.

Now add the thick coconut milk and cardamom powder. Mix well and DO NOT allow to boil as it curdles the payasam.

Take it from the heat.

Heat 1 tbsp ghee and fry the nuts and coconut pieces separately.

Add these to the payasam.

Allow it to cool,

have it warm or chilled :-)

linking it to Potluck party, Cyber style! - Fun and the Challeng... 

Thanks Jagruti once again.

Keep Smiling, 

DAL,BATI, CHURMA for ICC JANUARY

Tried and tasted by Nivedita

Hi All,

HELLLLLLOOOOOOOOOOOOOOO, How are you all? Feeling little embarrassed to come back here after 3 months. I feel guilty for not posting regularly.

First and foremost, I want to say Sorry to Jagruti that I could not finish her event. Really sorry dear, I hope you do understand my problems. Thanks.

Now, today I am here to participate in Indian Cooking Challenge which is hosted by Srivalli. I am sorry Valli, I am not a regular participant for your event, but still wait for your challenge every month and always look forward for other's recipes tried in ICC. 

Food is my weakness. This time the recipe chosen was really not to be missed. Daal Bhati Churma is the delicacy of Rajsthan. I tasted this first time in Chowkidani in Pune and I thoroughly enjoyed each item. But somehow the taste of Dal Bhati Churma took more place in my heart and I always wondered whether I can make it or not. I surfed many blogs and bookmarked few. One was Priya's and the other one is Jagruti's Daal baati churma by Jagruti, But never dared to make it. I thought its difficult to make and so much ghee into it. Being health conscious, I was always hesitated to go ahead. But when I got the challenge, I could not resist. And Yes!!!! it came perfect. Thanks Valli.

She has chosen recipes from three sources. One is from Priya (which even I had bookmarked a year back only). The others are  from Sanjeev Kapoorji and Tarla Dalalji.

I thought of following Priya's recipe as I felt I can connect myself more with her recipe.

Visit her place mharorajasthanrecipes  for detailed recipe.

I really enjoyed this challenge and enjoyed the feast too. I never thought its so easy to make.

Visit Valli's space for today's post :

Dal Bati Churma ~ Rajasthan Special Step by Step | Indian Cooking Challenge - January

Keep Smiling,

Fine Semolina and Oats Ladoo

Tried and tasted by Nivedita

Hi All,

A healthy and tasty Ladoo. And the easiest also. 

These were very common in our house during my childhood. Usually fresh coconut is also added in this but I like it the plain. And as we know the Oats now, I have tried adding the Oats powder. I never miss any chance to add Oats in my food preparation. 

To make 8(big) or 10(small) ladoos

Ingredients:

Fine Semolina (Bombay rawa) - 1 cup

Oats powder - 1/4 cup(can add more and reduce the qty of rawa)

Sugar - 3/4 cup

Water - 1/2 cup

Ghee - 1 tsp

Cardamom powder - 1 tsp

Almonds and cashew nut powder - 2 tbsp

OR 

Add whole cashew nuts(I used the powder as my younger daughter never likes dry fruits to eat directly.)

Method:

• Roast the semolina and oats powder till you get nice aroma. This is must as it allows the ladoos to become softer.
• Transfer into a wide plate and allow to cool.
• While roasting the rawa, keep the sugar and water to boil.
• Allow it to boil till you get one thread consistency. It may take almost 15 minutes.
• Once the syrup is ready, remove from the heat and allow it to be warm.(This is very IMPORTANT)or else you will end up with making Semolina halwa :-)
• Add nuts powder, cardamom and ghee to the semolina and oats powder. Mix well.

Now,

• Slowly spread the half of the  syrup to the semolina mix. Mix well and keep it aside for 2 minutes.Try making the ladoos. If not possible, add some more syrup and mix well. Take little amount of the mixture and try to make into ladoos. This time you should get it. Repeat with the remained mix. 
• Keep in a plate and allow to cool. 
• Store in a dry place. You can keep it for a week also.

 Sending it again to Jagruti's event,

Announcing JCO event - Super foods~Super Power

Keep Smiling,

CHENNA PODA FOR ICC MARCH

Tried and tasted by Nivedita

 Hi All,

I am really in a hurry to post this one in detail. Sorry. But when there is a deadline one has to finish it on time.

This time  Srivalli has chosen a sweet dish for  Indian Cooking Challenge for the month of March. Chenna Poda  is a special delicacy of  Oriya. And I loved the taste of it. Actually I love anything made of paneer or cheese. And this one is totally different. 

There were many mistakes from me while baking this but still the taste was awesome.

My first mistake was I prepared only 1/4th  quantity from given qty in the recipe.

That did not allow the Chenna poda to raise properly and get the spongy texture. I think Srivalli and my experience were same while preparing this one. 

Valli has taken this recipe from Shibani of Any one can cook and she had given the link of Titilating Tastebuds for the same recipe.

Go through her recipe CHENNA PODA for the details. I am giving only the pictures here. And please do not laugh at my photos as I turned the Chenna poda into laddoos.

Sorry Valli, my challenge did not come out well. Hope for the best in the next challenge. But what ever the shape or size, we all loved the taste.

Keep Smiling,