Rose Coconut Ladoo

Its Diwali season and all are geared up to make awesome Diwali Faral. Mom is busy making chakli, chiwda , chiroti, sev and tons of other stuff. This Diwali I tried my hands on making Ladoo.  Not the conventional ones.  I made Rose flavored Coconut Ladoo.

Ingredients :
1. Grated Fresh Coconut- 5 cups (350 gms)
2. Condensed milk - 1 tin ( 400 gms)
3. Rose essence - 1 tsp.

Method :
1.  Keep aside 1 Tbsp of coconut and mix the condensed milk with the rest in a heavy bottom non stick pan. Add rose essence.  Keep stirring for at least 5 mins and make sure the mix does not stick.
2. Once the mixture comes together, cool it for 10-15 mins. Roll them into small balls and coat it with the remaining coconut.

There you have it. Delectable Rose Coconut Ladoo.  HAPPY DIWALI :)

Baked Beans

Its comfort Food night, which calls for Baked Beans. And making it from scratch can't get any better.
I've got very fond memories when it comes to baked beans.  Usually a Sunday night speciality. A sure shot winner with everyone. A family favorite.  I personally don't like the ones we get in cans. Its got a typical preservative odur. But now I always make using navy beans which are widely available in any store or mall. I have also shared a picture of the navy beans for your reference.
So all you need is :

Ingredients :
1.  Navy Beans : 1 1/2 cup of beans (  soaked overnight and pressure cooked for 15 mins)
2. Tomato : 1/2 kg or 5 big tomatoes (blanched, skin removed and chopped)
3.  Onion : 1 cup ( finely chopped )
4. Green chilli : 1 Tbsp
5.  Tomato ketchup : 1 Tbsp
6. Tabasco : 1 Tbsp
7. Salt and Sugar to taste
8. Ghee : 2 Tbsp
9. Jeera : 1 tsp
10. Water : 1 cup

Method :
1.  In a pan, heat ghee add jeera, let it crackle add the onions and chillies. Cook the onions till it turns a little translucent.  Do not fry them completely. Now add the blanched and chopped tomato. Let it cook for 2 mins.
2.  Add the beans & tomato ketchup and tabasco.
3.  Now add water as per your requirement, salt and sugar to taste. Bring it up to boil for 5 mins.
4. Serve warm with toast or baked potatoes.

Soya Kheema.

It is kheema but not really Kheema!!
Amazed!???? So was I after tasting my cheats kheema but no kheema curry. It's a  good vegetarian take on hard core non vegetarian delight.

All you need is

Ingredients :

1.  Onion : 1 cup ( finely chopped)
2.  Tomato : 1 cup ( finely chopped)
3.   Ginger - Garlic paste : 1 Tbsp
4.  Turmeric powder : 1 tsp
5.  Red chilli powder : 1 1/2 Tbsp
6.  Lazeez Kheema Masala :  2 1/2 Tbsp
7.   Salt and Sugar to taste.
8.   Coriander or Mint : For Garnishing.
9.   Oil : 1 Tbsp
10. Soya Granules : 1 cup
11. Water : as per requirement.

Method :

1.  In a pan, heat oil and fry ginger garlic paste.  As soon as it fries add onion and cook till it is translucent. Add tomato.
2. After the tomatoes have wilted,  add turmeric, red chilli powder and Lazeez Masala.
3. Now add the soya granules and water. Keep adding water as the soya granules tend to soak up all the water. Add water as per your requirement.
4. Add salt and sugar add let it simmer till soya granules have cooked.
5. Garnish with Coriander/ Mint and serve hot with Pav or chapatis.

Caramel Custard - In pressure cooker

I love this wobbly dobbly Caramel Custard. Silky smooth and delicious custard made with very few ingredients. Great party dessert and will be a winner with your friends.
All you need is :

Ingredients :
1.  Eggs : 6
2.  Milk : 1 litre
3. Sugar : 1 cup
4. Vanilla extract : 1 Tbsp

Method :
1.  Boil 1 litre milk with 1 cup of sugar and keep aside to cool.
2. Beat 6 eggs and add vanilla extract.
3. In an aluminum tray caramalize sugar, as it turns black immediately put it in ice cold water bath.  This will help the sugar to crisp up.
4. Pour in the eggs into the cool milk and mix gently.
5. Pour this mix into the aluminum tray.  Pressure cook it for 45 mins to 1 hour.
6. Leave it to cool down till room temperature and then refrigerate. Serve chilled.

Enjoy!

Egg Ghee Roast

We all know how Mangalorean food is fast becoming one the most loved regional cuisines. The use of coconut, coconut milk, curry leaves, tamarind prominently in the dishes is what I love. Mangalore Ghee roast usually made using chicken is a lovely delicacy.  I tried to innovate and make my version of Egg Ghee Roast. Ingredients same, method is also similar and taste!!! Is to die for.  So for Egg Ghee roast all you need is :

Ingredients :

1.  Eggs : 4-5
2.  Ghee : 2-3 Tbsp
3.   Jeera : 1 tsp
4.   Curry leaves : 2-3
5.  Onion :  1 cup
6.  Ginger-Garlic paste : 1 Tbsp
7. Tomato : 1 cup
8.  Jeera-dhania powder : 1/2 tsp
9. Red chilli powder : 1 Tbsp
10. Turmeric powder : 1/2 tsp
11. Dahi : 1/2 cup
12. Grated coconut : 1/2 Tbsp
13. Salt and Sugar to taste.
14. Water : 1 cup

Method :
1. In a pan, heat ghee , add jeera,  curry leaves , onion , ginger garlic paste and fry for 3-4 mins. Next add tomato and again fry for 3-4 mins.
2. Now add turmeric, red chilli powder and jeera-dhania powder. Mix well.  Add grated coconut.
3. Add the dahi and mix well on a low flame.
4. Place the cooked boiled eggs in the pan and let them fry. Slowly add water.
5. Add salt and sugar and let it boil for another 2-3 mins.
6. Serve piping hot with Kerala Parota or Jeera Rice.

Independence Day Special Veggies in Burnt Garlic Lemon butter

Happy Independence Day Folks!!

Was thinking of having something light and vegetarian of course.  So decided upon carrots cauliflower and beans. Chopped them up and boiled them. And little did I know that I would end up having colours of the Indian Flag.  So decided to place them in the Indian Flag order. Simple fast and a delicious recipe with very few ingredients.

Ingredients :

1. Cauliflower , carrots , beans- 1 cup each ( cooked)
2. Garlic - 5-6 finely chopped.
3. Salted Butter : 1 Tbsp
4. Lemon juice : 1 Tbsp
5. Chilli flakes : as per requirement
6. Oregano : 1/2 tsp

Method:

1. Cook the Cauli florets carrots and beans.
2. In a pan add butter and garlic till it roasts nicely add chilli flakes oregano and immediately add lemin juice and the veggies.
3. Toss them for a minute or two and Voilà.  Your dish is ready.
4. Now this dish can be used as a side dish with pasta or pizza or eat it just as it is.
5. And its Independence Day so I did a little bit of plating fun.
Enjoy Folks!

Macaroni in Spinach Béchamel Sauce

I believe pasta/macaroni is my take on comfort food. Something that goes with any kind of weather.  But my personal favorite is to have it during rainy cold days with a piece of  Foccacia. Béchamel sauce is a big hit at home. I like my sauce freshly made. A connoisseur of Italian food would always make his sauces fresh. So here's my favorite sauce with a little twist

Ingredients :

2 tablespoons butter
2 tablespoons flour(maida or wheat flour)
1 1/4 cups milk, heated
Salt
Freshly ground pepper
1 cup blanched spinach

Method :

Melt the butter in a heavy-bottomed saucepan add blanched spinach. Stir in the flour and cook, stirring constantly, until the mixture cooks and bubbles a bit, but don't let it brown. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Add cooked pasta and cook for 2 - 3 mins. Serve immediately with bread of your choice.