Ingredients
For the Basket
1½ Cups maize flour ( Makai Ka Atta)
1½ Cups Maida
3 tea spoons oil
¾ tea spoon salt
Oil for deep frying
For the Stuffing
1 cup fresh cooked corn
1 cup crushed cooked corn
1 Cup nicely chopped spinach
1 Red capsicum chopped
1 Onion chopped
1 teaspoon garlic – Chilli paste
2 Tablespoon grated cheese
1 Cup milk
2 Tablespoon fresh cream
2 teaspoons corn flour
2 teaspoons maida
2 Tablespoons Butter
1 tea spoon chilli flakes
1 t.sp Oregano
A few drops Tabasco sauce
Salt to taste
For Decoration - Shredded, Fresh broccoli
Method
For the Basket
Mix maize flour, maida, oil and salt and make a semi-stiff dough by adding water. Knead the dough well and keep for 30 minutes. Roll out into small puris and press inside a basket shaped mould. Deep fry the stack in hot oil until crisp.
For the Stuffing
Mix the milk, cream, corn flour and maida and keep it aside. Heat the butter and fry the chopped onion and capsicum for ½ minute. Add the garlic-chilli paste, cooked corn, crushed corn, chopped spinach and fry for 2 minutes. Add the milk mixture to it and cook again for a few minutes. Add salt, grated cheese, chilli flakes, oregano and a few drops of tabasco sauce.
How to Serve
Put one spoon of stuffing in each basket and heat it in microwave for 30 seconds. Decorate it with broccoli. Serve hot.
Friday, March 12, 2010
Handwa - Prachi
Ingredients:
Raw Rice – 2 Cups
Urad dal – ½ Cup
Tuar dal – ½ Cup
Moong dal – ½ Cup
Chana dal – ½ cup
Salt to taste
Sugar – 3 Tb. Sp
Turmeric pd. – 1 t.sp
Curd – 1 ½ cup sour curd
Soda-bi-carb – 1 t.sp.
Green Chilli, Ginger,Garlic Paste – 3 Tb. Sp
White til for decoration
For Seasoning:
Oil – 3tb. Sp
Mustard seeds – 1 t.sp
Fenugreek seeds – 1 t.sp
Small Red Chilli – 2
Curry Leaves – few
Asafoetida - a pinch
Method:
Soak the rice and the dals separately over night. Grind the rice, the dals and the curd in grinder for 20 mins. The mixture should be dropping consistency. Leave it for 5 hours for fermentation.
Add Salt, Sugar, turmeric pd., soda to the batter and mix it well. For the seasoning, heat the oil, fry the mustard seeds until they crackle. Add fenugreek seeds, red chilli, curry leaves and Asafoetida to it. Pour it to the batter. (Optional – you can also add grated carrot, green peas, finely chopped methi leaves etc.
Grease a pan with oil. Pour the mixture in it. Decorate it with white til. Bake it for 45 mins at 180 degree c in an oven. Let it cool down. Then cut it into required shapes.
For Yellow colour – 1 t sp.turmeric pd.
For Green colour – Make a paste of ½ cup green peas, ½ cup coriander leaves
and 3 greenchilli
For Red colour – make a paste of 1 boiled beet root, 1 tomato and ½ carrot.
Raw Rice – 2 Cups
Urad dal – ½ Cup
Tuar dal – ½ Cup
Moong dal – ½ Cup
Chana dal – ½ cup
Salt to taste
Sugar – 3 Tb. Sp
Turmeric pd. – 1 t.sp
Curd – 1 ½ cup sour curd
Soda-bi-carb – 1 t.sp.
Green Chilli, Ginger,Garlic Paste – 3 Tb. Sp
White til for decoration
For Seasoning:
Oil – 3tb. Sp
Mustard seeds – 1 t.sp
Fenugreek seeds – 1 t.sp
Small Red Chilli – 2
Curry Leaves – few
Asafoetida - a pinch
Method:
Soak the rice and the dals separately over night. Grind the rice, the dals and the curd in grinder for 20 mins. The mixture should be dropping consistency. Leave it for 5 hours for fermentation.
Add Salt, Sugar, turmeric pd., soda to the batter and mix it well. For the seasoning, heat the oil, fry the mustard seeds until they crackle. Add fenugreek seeds, red chilli, curry leaves and Asafoetida to it. Pour it to the batter. (Optional – you can also add grated carrot, green peas, finely chopped methi leaves etc.
Grease a pan with oil. Pour the mixture in it. Decorate it with white til. Bake it for 45 mins at 180 degree c in an oven. Let it cool down. Then cut it into required shapes.
For Yellow colour – 1 t sp.turmeric pd.
For Green colour – Make a paste of ½ cup green peas, ½ cup coriander leaves
and 3 greenchilli
For Red colour – make a paste of 1 boiled beet root, 1 tomato and ½ carrot.
Mawa Potli - Prachi
MAWA POTLI
(Traditional Gujarati Recipe)
Preparation Time- 30 Mins. (Makes 10 Pieces)
Ingredients
For Filling:
Milkmawa(Khoya) – 3Tb.Sp
Almonds – 6
Pistachios – 10
Cashews – 6
Kismis – Few
Powdered Sugar – 4Tb.Sp
Cardamom Pd. – ½ t.sp
Saffron – Few Leaves
For Covering:
Maida – 1 Cup
Ghee – 2Tb.Sp
Water – Enough to make the dough
Salt to taste
Enough ghee for frying
Method:
Sieve maida and add ghee, mix it well. Add just enough water to make a soft dough. Divide the dough into 10 parts. Roll out thinly into 2 1/2” diameter circle.
Roast Almond, Pistachios and Cashew for 2 mins. Grind it in a mixie. Crumble mawa with hand and add powdered sugar, Kismis, Cardamom pd. Saffron and Crushed pd. Mix it well.
Take each round, put one spoon filling in the centre.Fold the edge nicely to give potli shape.
Deep fry it in ghee till it becomes pink in colour.
(Traditional Gujarati Recipe)
Preparation Time- 30 Mins. (Makes 10 Pieces)
Ingredients
For Filling:
Milkmawa(Khoya) – 3Tb.Sp
Almonds – 6
Pistachios – 10
Cashews – 6
Kismis – Few
Powdered Sugar – 4Tb.Sp
Cardamom Pd. – ½ t.sp
Saffron – Few Leaves
For Covering:
Maida – 1 Cup
Ghee – 2Tb.Sp
Water – Enough to make the dough
Salt to taste
Enough ghee for frying
Method:
Sieve maida and add ghee, mix it well. Add just enough water to make a soft dough. Divide the dough into 10 parts. Roll out thinly into 2 1/2” diameter circle.
Roast Almond, Pistachios and Cashew for 2 mins. Grind it in a mixie. Crumble mawa with hand and add powdered sugar, Kismis, Cardamom pd. Saffron and Crushed pd. Mix it well.
Take each round, put one spoon filling in the centre.Fold the edge nicely to give potli shape.
Deep fry it in ghee till it becomes pink in colour.
Rakshben's Coconut Cookies
200 gm Maida, 60 gm of yellow butter, 180 gm of brown sugar, 3 spoon of cocconut powder,pinch of baking powder or soda
Sieve maida with baking powder. Take butter & Sugar in bowl, mix it till it becoms light, add maida & Cocconut powder ,with milk prepere a dough, give any shape you like, bake for 10-15 mins on 180 . To make it crunchy you can add freashly grounded cocconut in it. If you like put 2-3 drops of Vanilla essence in it.
Sieve maida with baking powder. Take butter & Sugar in bowl, mix it till it becoms light, add maida & Cocconut powder ,with milk prepere a dough, give any shape you like, bake for 10-15 mins on 180 . To make it crunchy you can add freashly grounded cocconut in it. If you like put 2-3 drops of Vanilla essence in it.
Rakshaben's Corn Coconut Yummy Vegetable
Take fresh American boiled corns 100 gms,
For Paste: 2 onions, 1 Cup coriender leaves, 5-7 leaf of Fudina, 2 Lavang, 1-2 elaichi, 2 red chillies , cocconut powder 3 spoon ( I take cocconut milk 2 Cups).
Take 1 spoonful of Ghee add paste to it, fry it for 2-3 min. than add boiled corns to it.Add required salt & I add little sugar , it gives good taste but if you don't like don't add.
For Paste: 2 onions, 1 Cup coriender leaves, 5-7 leaf of Fudina, 2 Lavang, 1-2 elaichi, 2 red chillies , cocconut powder 3 spoon ( I take cocconut milk 2 Cups).
Take 1 spoonful of Ghee add paste to it, fry it for 2-3 min. than add boiled corns to it.Add required salt & I add little sugar , it gives good taste but if you don't like don't add.
Prachi's Winning Entry
DEAR ALL,
MY NESTLE COOKING COMPETITION WENT OFF QUITE WELL.THERE WERE 34 ENTRIES
.EVERYBOBY MADE MALASIAN,INDONESIAN,BERMESE AND SOUTH INDIAN DISHES.I MADE OUR GUJURATI KHANDVI. IT WAS A DIFFRENT RECIPE AMONG ALL. I GOT THIRD PRIZE.I HAVE SENT THE RECIPE
LOVE PRACHI :):)
SPICY COCONUT DOLLOPS
Ingredient
(To Set for Curds : Maggi coconut milk powder – 25 gms, Milk – 1 Cup, Curds – 1 teaspoon)
Gram flour ( Besan) – 1 cup
Cuminseed powder – a pinch
Turmeric powder – a pinch
Chilli- ginger paste – 1 teaspoon
Salt – to taste
For Stuffing:
Fresh Green Peas – ½ Cup
Maggi coconut milk powder – 2 Tb.spoon (Dissolve it in 2Tb.spoon of warm water)
Garlic- Chilli- Ginger paste – 2 teaspoon
Coriander nicely chopped
Oil – 1 teaspoon
Salt to taste
Lemon – ½
For Seasoning:
Oil – 2 teaspoon
Mustard seeds – ¼ teaspoon
White Til – ½ teaspoon
Asafoetida ( Hing) – a pinch
Curry Leaves
Coriander nicely chopped
Method:
To set curds: Dissolve 25 gm of Maggi coconut milk powder in to 1 cup of warm milk. Mix 1 teaspoon curds in it and leave it over night.
For Stuffing:
Crush fresh green peas in the mixie. Heat oil in a pan. Add crushed green peas and salt to it. Shallow fry it for 2 mins. Add Maggi coconut milk powder paste, coriander, chilli- ginger-garlic paste and lemon to it. Cook it till it becomes dry. Keep it aside.
Add 1 ½ cup of water to 1 cup of curds and make buttermilk. Mix Besan, Cuminseed powder, Turmeric Powder, Chilli-Ginger paste, and Salt well, using a hand blender and pressure cook it. After half an hour open the pressure cooker and spread the warm batter on a flat surface in to thin layer. Spread the ready stuffing on it. Leave it for 10 mins. Cut it in to thin strips and make small rolls according to required size.
Heat oil in a small pan. Put mustard seeds, Til, Curry leaves and Hing and spread it on the rolls evenly. Garnish it with coriander.
MY NESTLE COOKING COMPETITION WENT OFF QUITE WELL.THERE WERE 34 ENTRIES
.EVERYBOBY MADE MALASIAN,INDONESIAN,BERMESE AND SOUTH INDIAN DISHES.I MADE OUR GUJURATI KHANDVI. IT WAS A DIFFRENT RECIPE AMONG ALL. I GOT THIRD PRIZE.I HAVE SENT THE RECIPE
LOVE PRACHI :):)
SPICY COCONUT DOLLOPS
Ingredient
(To Set for Curds : Maggi coconut milk powder – 25 gms, Milk – 1 Cup, Curds – 1 teaspoon)
Gram flour ( Besan) – 1 cup
Cuminseed powder – a pinch
Turmeric powder – a pinch
Chilli- ginger paste – 1 teaspoon
Salt – to taste
For Stuffing:
Fresh Green Peas – ½ Cup
Maggi coconut milk powder – 2 Tb.spoon (Dissolve it in 2Tb.spoon of warm water)
Garlic- Chilli- Ginger paste – 2 teaspoon
Coriander nicely chopped
Oil – 1 teaspoon
Salt to taste
Lemon – ½
For Seasoning:
Oil – 2 teaspoon
Mustard seeds – ¼ teaspoon
White Til – ½ teaspoon
Asafoetida ( Hing) – a pinch
Curry Leaves
Coriander nicely chopped
Method:
To set curds: Dissolve 25 gm of Maggi coconut milk powder in to 1 cup of warm milk. Mix 1 teaspoon curds in it and leave it over night.
For Stuffing:
Crush fresh green peas in the mixie. Heat oil in a pan. Add crushed green peas and salt to it. Shallow fry it for 2 mins. Add Maggi coconut milk powder paste, coriander, chilli- ginger-garlic paste and lemon to it. Cook it till it becomes dry. Keep it aside.
Add 1 ½ cup of water to 1 cup of curds and make buttermilk. Mix Besan, Cuminseed powder, Turmeric Powder, Chilli-Ginger paste, and Salt well, using a hand blender and pressure cook it. After half an hour open the pressure cooker and spread the warm batter on a flat surface in to thin layer. Spread the ready stuffing on it. Leave it for 10 mins. Cut it in to thin strips and make small rolls according to required size.
Heat oil in a small pan. Put mustard seeds, Til, Curry leaves and Hing and spread it on the rolls evenly. Garnish it with coriander.
Wednesday, March 3, 2010
3-4-5 KopraPak (Coconut Burfee)
(From http://rasaswad.blogspot.com/)
It's time to move again..and to clean up the freezer. I had quite a bit of frozen coconut to use up, and so I decided to make Koprapak. I usually make it with condensed milk, but this time I needed a dry version that will travel and stay well. So, I asked mom for her recipe..it came out well, except at one point it stuck on the bottom, giving it slight color (mom's is nice and white)..and it was a tad too sweet..and I first thought it was because my tolerance for sweetness in Indian sweets has gone down..but then I kept thinking about it, and then realized...the sugar in the US is finer, hence if we measure it by volume, you get more of it. Next time, I will reduce the sugar slightly...too bad it messes up the nice 3-4-5 measurement!
It's really simple - 3 parts milk, 4 parts sugar and 5 parts coconut. Mix together (leave aside half part sugar) and heat slowly till it leaves the sides of the pan and most of the liquid evaporates. Add cardamom and saffron. Add the remaining half part sugar right at the end and stir vigorously (If using Indian sugar, grind it..US sugar works fine as is). This helps the re-crystallization process. Now transfer to a greased plate. Cool, and make pieces. this recipe actually gives a nice, dry pieces (Chosla as we call in Gujarati). Enjoy!!
It's time to move again..and to clean up the freezer. I had quite a bit of frozen coconut to use up, and so I decided to make Koprapak. I usually make it with condensed milk, but this time I needed a dry version that will travel and stay well. So, I asked mom for her recipe..it came out well, except at one point it stuck on the bottom, giving it slight color (mom's is nice and white)..and it was a tad too sweet..and I first thought it was because my tolerance for sweetness in Indian sweets has gone down..but then I kept thinking about it, and then realized...the sugar in the US is finer, hence if we measure it by volume, you get more of it. Next time, I will reduce the sugar slightly...too bad it messes up the nice 3-4-5 measurement!
It's really simple - 3 parts milk, 4 parts sugar and 5 parts coconut. Mix together (leave aside half part sugar) and heat slowly till it leaves the sides of the pan and most of the liquid evaporates. Add cardamom and saffron. Add the remaining half part sugar right at the end and stir vigorously (If using Indian sugar, grind it..US sugar works fine as is). This helps the re-crystallization process. Now transfer to a greased plate. Cool, and make pieces. this recipe actually gives a nice, dry pieces (Chosla as we call in Gujarati). Enjoy!!
Subscribe to:
Posts (Atom)