SWIRLY CHOCO COCO ROLLS !!!!!!

Very easy to make and yummy to eat...for those who loves chocolate & coconut flavour both.

INGREDIENTS:-

Plastic sheets - 2 (30x30 cm)
Milk - about 1 cup
ghee or butter greasing sheets.

For the choco layer:-

Powdered biscuits (preferably marie biscuits) - 2 cups
cocoa pow - 1 cup
sugar pow - 1 cup

For the coconut layer:-

Desiccated coconut - 2 cups
Milk pow - 1 cup
Sugar pow - 1 cup

METHOD:-

1. Mix the ingredients for the two layers in separate bowls.
2. Add milk to both the bowl just enough to form a dough, just the way you prepare chapathi dough. (for the coconut layer just add teaspoon milk 1st & knead the milk pow starts becoming liquidy due to moisture content in the dessicated coconut).
3. Grease the 2 plastic sheets with oil/ghee properly.
4. Make medium sized dough balls of both the layers.
5. First place the choco layer dough ball on to the plastic sheet, flatten the ball into a round chapathi like form, around 3-4 mm thick. Do not make the layer rolled out thinely, let there be enough thickness for the cocoa layer to hold the coconut layer intact while rolling.
6. Repeat the same with the coconut layer & place it over the choco layer.
7. Roll the 2 layers as one like you roll a carpet or a spring roll. Repeat the same for the other balls.
8. Refrigerate the rolls for around 1 hr. Later remove & cut into small slabs. 

and here's a tip:-

If you are unable to make chapathi form from the coconut layer then you can spread the coconut mixture thoroughly on top of the cocoa layer & roll.

HAPPY COOKING :)))))

BEETROOT LADDOOS !!!!!

 THIS IS MY VERSION OF BEETROOT LADDU. ACTUALLY I HAVE ADDED DESSICATED COCONUT INSTEAD OF FRESH GRATED COCONUT & BY MISTAKE I KEPT IT FOR A LONG TIME ON STOVE. SO, IT BECAME HARD. THEN, I POWDERED IT IN MIXER AND THEN I MADE LADDOOS FROM IT. FOR MA SURPRISE IT TASTED JUST LIKE SHRINGERI'S COCONUT BURFI  WE GET AS PRASADAM AT TEMPLES WHICH I LYK MOST 

INGREDIENTS:-

1 cup - grated beetroot
1 cup - dessicated coconut
2 cup - sugar
1/2 tsp - cardamom powder
10 to 12 - cashew nut pieces

METHOD:-

1.Put grated beetroot and dessicated coconut in a pan and fry for a 2 min.
2.Then add sugar, mix well.
3.Keep frying.
4.Once sugar melts keep stirring till it becomes hard.
5.Keep it for cooling.
6.Add cashews and powder it in mixer.
7. Make laddoos from it.

HAPPY COOKING:))))))

CHOCO NUTTY KHARWAS !!!!!

This is my own recipe. Actually i prepared kharwas using ready made pow packets available in markets. But by mistake i added little more quantity of sugar to it. So, it become too sweet. Suddenly i have got an idea and i made this dessert by adding some more ingredients and the result is too good. So,  thought i will share this recipe with you all. And the name was suggested by mu cute, sweet, talented cousin SAHANA SHENOY. A bigggggg thnx to her for suggesting a cute name for this dessert.

INGREDIENTS:-

To make kharwas(posu):-

colostrum pow - 100 gm

packet milk  ( i used Nandini) - 1/2 ltr

sugar - 150 gms

cardamom pow - lil

To make Choco Nutty Kharwas:-

Kharwas - as instructed above

ghee - 3 tsp

cashew nuts - few

cocoa pow - 3 tsp

horlicks pow - 1 1/2 tsp

paper cuos - 5

cherries - 5

How to make kharwas:-

Mix colostrum pow+sugar+elaichi pow. Mix thoroughly without lumps. Boil 10-15 mis with steam.

How to make CHOCO NUTTY KHARWAS:-

1. Discard the water in kharwas. Smash it & keep it aside.

2. In a kadai, put ghee+cashew nuts. Fry till cashew nuts are lil brown in colour.

3. Now add kharwas+cocoa pow+horlicks pow and mix well.

4. Continue stirring till ghee leaves the sides of the dish.

5. Switch off the stove and let it cool.

6. Now put it in paper cups & decorate it with cherries on top.

HAPPY COOKING :)))))

COCONUT PULAO !!!!!!

INGREDIENTS:-

long grained rice(basmathi) - 1 cup
onion, sliced - 1
cloves - 2
cinnamon - 1 inch
cardamom-2
green peas - 1/4 cup
carrot, sliced - 1
thick coconut milk - 1 cup
lightly fried cashew nuts - 2 tbl sp
butter - 1 tsp
oil - 1 tsp
salt to taste

METHOD:-

1. Wash the rice and keep aside.
2. Put 1 1/2 cups of water to boil.
3. Heat the butter & oil in a pressure cooker, add the onion, cloves, cinnamon & cardamoms
and fry till the onion becomes translucent.
4. Add the green peas & carrot & fry for some time.
5. Then add the rice, coconut milk, cashew nuts, 1 1/2 cups of hot water & salt & pressure cook for 1 whistle.
6. Allow the steam to escape before opening.
7. Serve hot.

HAPPY COOKING :))))))

BASIC MAKHANI GRAVY !!!!!

INGREDIENTS:-

tomatoes, roughly chopped - 3 large
cloves - 2
cashew nuts - 4-5
butter - 1 tbl sp
cumin seeds - 1/2 tsp
ginger-garlic paste - 2 tsp
onions, finely chopped - 1/2 cup
chilly pow - 1 tsp
fresh cream - 3 tbl sp
garam masala - 1/4 tsp
kasuri methi - 1/2 tsp
tomato ketch up - 1 tsp
sugar - 1 tsp
salt to taste

METHOD:-

1. Combine the tomatoes, cloves and cashew nuts with 1/2 cup of water and blend in a mixer to a smooth paste.
2. Melt the butter in a broad pan and add cumin seeds. When the seeds crackle, add the ginger-garlic paste and the onions ans saute till the onions turn translucent.
3. Add the strained tomato paste, chilly pow, fresh cream, garam masala, kasuri methi, tomato ketch up and sugar, mix well and bring to  boil.
4. Keep aside to cool. Use as required.

Storage:-

1. use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep freezer for a few weeks, avoid adding butter and cream as they may get spoilt on storing.
2. Cool the gravy completely, pour in food grade zip lock bags or airtight containers and store under refrigerated conditions.
3. While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the butter and cream, mix well and simmer for 5 mins.

HAPPY COOKING :))))))

FRESH CREAM SANDWICH !!!!!!

INGREDIENTS:-

1 capsicum

1 tomato

1 small carrot

1 onion

1/2 tsp pepper pow

salt to taste

2 tbl sp amul fresh cream

4 bread slices

butter (as required)

METHOD:-

1. In a bowl mix finely chopped capsicum+finely chopped tomato+small grated carrot+a small finely chopped onion+pepper pow+salt+fresh cream well.

2. Take 4 bread slices, cut the edges. Apply butter on one side. Fill this filling and close it with another bread slice.

3. Toast in s/w toaster.

4. When done, cut it into triangles and serve hot.

HAPPY COOKING :))))))

CORN SPINACH CHEESE SANDWICH !!!!!

INGREDIENTS:-

Spinach leaves(palak), blanched - 20-25

American corn kernels - 1/2 cup

cheese, grated - 1/2 cup ( i used amul cheese spread here)

brown bread slices - 8 ( i used ordinary bread here)

onion - 1 medium

garlic flakes - 2

olive oil - 1 tbl sp + for cooking ( i used butter here)

green chilly - 1

salt to taste

black pepper pow - 1/2 tsp

METHOD:-

1. Boil corn in a m/w oven.

2. Chop onion and garlic.

3. heat olive oil/butter in a non-stick pan.

4. Add onion & garlic & saute.

5. Chop the blanched spinach leaves and add.

6. Chop green chilly, add and mix.

7. Remove corn from m/w oven, drain and add along with salt, pepper pow and mix well.

8. Transfer the mixture into  bowl, add cheese and mix.

9. Spread the mixture evenly on 4 bread slices, cover with remaining slices. Apply butter over each sandwich.

10. Heat a s/w griller, greese it with butter and grill the s/w till both sides are evenly golden.

11. Cut each s/w into 3 stripes and serve hot.

HAPPY COOKING :)))))

HYDERABADI VEG DUM BIRYANI !!!!!

I adapted this recipe from the blog "veg. recipes of India". Biryani is a very popular rice item of Hyderabad.

INGREDIENTS:-

The rice:-

basmathi rice - 1 1/2 cup
green cardamoms - 2
black cardamoms - 2
cloves - 2
cinnamon - 1 inch
bay leaf - 1
water - 3 cups
salt

The vegetable gravy:-

gobhi, florets removed - 1/2 medium
carrot, diced - 1 medium
potato, cubed - 1 medium
french beans, chopped - 1 cup
fresh/frozen green peas - 1/2 cup
onion, finely sliced - 1 1/2
green chilly, slit - 1/2
ginger-garlic paste - 3 tbl sp
shahi jeera - 1 tsp
green cardamom - 2
black cardamom -2 
cloves - 2
cinnamon - 1 inch
bay leaf - 1
curds, whisked - 100gms
turmeric pow - 1/4 tsp
red chilly pow - 1/2 tsp
cashew nuts - 2 tbl sp
raisins - 1 tbl sp
almonds, blanches, peeled, sliced - 2 tbl sp
ghee - 3 tbl sp
salt

Herbs and spices for the assembling:-

coriander leaves, chopped - 1/2 cup
mint leaves, chopped - 1/2 cup
curds, whisked - 100gm
saffron strands - few
milk - 1 tbl sp

METHOD:-

Cooking the rice:-

1. Clean the rice in running water. Soak the rice in water for 30 mins.
2. In a pressure cooker, add the pre-soaked rice, all the spices mentioned above, salt. Cook the rice till is almost done and keep it separate.

Making the vegetable gravy:-

1. Traditionally biryani were made in clay pots, known as handis. If you have a clay pot, you could use it. I did not have a clay pot or handi. So, i used pressure cooker,
2. Heat ghee in the pressure cooker.
3. Add the whole garam masala: cardamons, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle. 
4. Now add the onions, Fry the onions till golden brown.
5. Add the green chilly , ginger-garlic paste. fry for a minute.
6. Add the turmeric and red chilly pow.
7. Give the mixture a stir.
8. Now add the vegetables and stir for a minute.
9. Add the curd/yogurt
10. Stir and then add 3/4 cup water+salt. Stir the mixture well.
11. If using a pressure cooker for cooking the veggies, then cover the cooker with a lid and pressure cook for 2 mins.
12. If not using a pressure cooker, then bring the entire vegetable mixture to a  boil. Then simmer until vegetables are cooked. Add the dry fruits: almonds, raisins and cashew nuts to the vegetable gravy.
13. Check the salt ,add more if required.

Assembling the biryani and slow cooking it in dum:

1. warm the milk. Add saffron to it. let this saffron milk mixture cool. Add the curd to this mixture and mix well.
2. In the same pressure cooker with the cooked vegetables, sprinkle half each of saffron flavoured curd/yogurt, mint and coriander leaves.
3. Now spread half of the rice.
4. Sprinkle the remaining saffron flavoured curd/yogurt, mint-coriander leaves.
5. Spread the remaining rice. 
6. Sprinkle rose water(optional).
7. Place a moist cloth on top.
8. Cover with a lid.
9. Then seal with wheat flour dough or keep a heavy weight on the lid.
10. This is one technique that you could use for dum cooking if you do not have the wheat flour dough.
11. Place the sealed handi on the gas stove at low fire.
12. Cook for 20-25 mins more. If you think and feel, that you do not want the base to get burnt while cooking the biryani...there is a technique for avoiding this disaster.
13. Right at the begining, before dum cooking the biryani...take a tawa/griddle and heat it on medium flame. Now keep the sealed handi on the tawa. keep the flame to the lowest and cook for 20-25 mins. 
14. For the first 15 mins, i dum cooked the biryani on direct low flame and for the last 10 mins, i placed the pressure cooker on the tawa and cooked on a low flame.
15. While serving, make sure you equally serve the vegetables as well as rice.
16. Serve the yummy veg biryani with your choice of raita.

HAPPY COOKING :))))))

KAJU PANEER MASALA !!!!

I adapted this recipe from SEEMA'S DINE DEVINE.  Goes well with rotis/naan.

INGREDIENTS:-

2 cups packed shredded Paneer(Cottage Cheese)
1 cup fresh cream (malai)
1 cup cashew nuts + more for garnish
1 large or 2 small onions – chopped fine
2 medium to large tomatoes – pureed
1″ long piece ginger
4 – 5 cloves garlic
1 cup milk
1 tsp red chilli powder
1/4 tsp turmeric (Haldi)
1 tsp kasoori methi (dried fenugreek leaves)
1/2 tsp Garam Masala
1 tbsp poppy seeds (khuskhus)
2 tbsp ghee(clarified butter) or oil
1/2 cup chopped fresh green coriander
2 cups water

METHOD :-

Prepping Ingredients for Gravy:-

1.Puree the tomatoes and set aside.
2. Soak the cashews and poppy seeds in water for about 30 minutes. Once done, blend them together to form a smooth paste, not too smooth, not too coarse.
3.Grate the paneer and keep ready.

Making the Gravy:-

1.Heat clarified butter or oil in a pan.
2. Add the ginger, garlic and onions and let them sweat out until light pink and translucent in colour.
3. Now add the tomato puree to this; season with salt, chilly powder, garam masala and turmeric. Allow the spices to infuse flavor into the mixture.
4.Then add the cashew nut paste and mix well, for about 2 minutes.
5.Now lower the gas flame to a Simmer, and add the paneer and cream to this mixture. Stir slowly as to combine it all, without breaking it up.
6.Add the Kasoori methi and half of the chopped cilantro. Let it cook for about 10 minutes.
7.When the gravy is almost ready, add the milk, keeping the flame on Simmer or very low setting; this is important, otherwise your milk might curdle. You can even take it off the flame, mix in the milk, then put it back on the gas.
8.Now add water (about 1 1/2-2 cups) as needed to achieve the desired gravy consistency.
9.Heat through while stirring for another 1 minute, then take it off the flame.
10.Before serving, garnish it with some chopped coriander and whole cashew pieces,
11.Serve hot with Nan, Parata or Rice.

HAPPY COOKING :)))))

RAJMA - CHAAWAL !!!!!!

INGREDIENTS:-

Rajma          - 200 gms

Oil/ Ghee     - 3 tbl sp

Onion paste - 3 tbl sp

Jeera           - 1 tsp

Ginger-garlic paste - 1 tbl sp

Chopped tomatoes - 3 tbl sp

Catch rajma masala pow - 3 tsp

Red chilly pow   - 1/2 tsp

Garam masala pow - 1/2 tsp

salt to taste

Coriander leaves for garnishing

METHOD:-

1. Soak 250 gms rajma overnight.
2. Add 8 cups(1200 ml) of water and pressure cook on high flame. After the 1si whistle, reduce it to low flame and cook for 35-40 mins and keep aside.
3. Heat 5 tbl sp of ghee / oil in a pan and fry 1tsp of jeera whole. Add 3 tbl sp of onion paste and fry till golden brown.
4. Then add 1 tbl sp of ginger-garlic paste and fry well. Add 3 tbl sp of chopped tomatoes, 3 tsp of catch rajma masala pow, 1/2 tsp of red chilly pow, salt according to taste and cook till oil separates.
5. Add boiled rajma and simmer for 15 mins.
6. Before serving add 1/2tsp of garam masala.
7. Garnish with green coriander leaves and serve hot with steaming hot rice.

HAPPY COOKING :))))

and here's a tip:-

For faster cooking, add 1/4 tsp of baking soda in the pressure cooker while cooking Rajma.