Saturday, 28 September 2013

Coconut Poli - Indian Flat Bread filled with Sweet Coconut Filling - 28th September Potluck Party, Cyber Style !


Made n Enjoyed
Hello readers,

Few days back one of my FB friend reminded me that I need to update my blog, and I should post something..she was right,  it has been few days that I've posted new here I am posting a recipe for our Potluck Party, Cyber Style a fun challenge.

In a month we post a recipes twice, once on 10th of the month and on 28th we cook and post recipe of another member. I posted Chatpata Daal salad on 10th of this month.

It's 28th today and it's my turn to prepare one of our members dish which she posted on 10th September and she is Veena who brought delicious coconut Barfi for us. It was so tempting, but I already have same recipe which I posted earlier..we call it Kopra/Topra Pak .

so I decided to make something else from her blog but with coconut and also sweet too..I was in luck and I found Coconut Poli recipe, straight away without giving a second thought I prepared it and it was huge hit in the family..Only one thing that as soon as they go cold they get very chewy so warmer is better.:)

You will need :- ( copying Veena's recipe here word to word )

For the filling
  • Coconut scrapping 1 cup ( I used desiccated coconut )

    Powdered Jaggery 3/4 cup - 1 cup

    Water 1 tbsp

    Cardamom powder 2 tsp

All purpose flour 1 1/2 cup ( I used chapatti flour )

Turmeric powder a pinch

Water 1/2 cup

salt a pinch

Oil 1 tbsp

Method :-
Mix all the ingredients for the covering with the required amount of water ( you might need 1/4 cup - 1/2 cup)into a very soft pliable dough. Apply oil on it(well covered) and let it rest for an hour for the gluten to form.

In a pan mix both the coconut and jaggery and cook it on medium flame.Add the cardamom powder and stir well. In the beginning the jaggery tends to become liquid, on further cooking the moisture is absorbed and it becomes a homogeneous mixture. When all the moisture is absorbed, remove from fire and let it cool.

Make a lemon sized ball of the covering dough and a small ball of the filling(poornam).

Roll the covering into a small circle using the flour for dusting

Keep the filling inside, cover it from all sides, pinch the extra dough off and roll into a ball again.

Now roll this filled ball into a circle taking care not to make it very thin as the filling might get burnt when cooked.

Cook it in medium flame on both sides for 2 minutes.

Apply ghee for both sides and serve warm.

I served with Gujarati was awesome :)

Linking it to Potluck Party, Cyber Style challenge started by ME, guest host by Sowmya for this month.

Happy Cooking :)

Tuesday, 10 September 2013

Chatpata Daal salad - Tangy Yellow Lentils salad - 10th September Potluck Party, Cyber Style

Made n Enjoyed
Hello readers,

Time flies so quickly, it's already 10th of September and time to post one more recipe for our Potluck Party, Cyber Style !

Lately with birthday celebrations and many festivals, we've taken it a little easy on the healthier food! We decided to make something that would be light on the stomach, filling and delicious !

This next recipe is perfect for that. The main ingredient being daal makes a filling lunch. Daal or lentils are staple in my vegetarian kitchen, lentils provides us with a daily dose of protein and fibre to my family. Especially yellow lentils are quick to cook and is very versatile - you can make sweet or savoury dishes from it ! The addition of cucumber and tomato freshens and lightens the salad. The red onion provides a crunch and the coriander and mint leaves give a burst of flavour when eaten. This Salad is prepared without any dressing just fresh lemon juice, raw mango and chaat masala to make the salad tangy and refreshing.

The good thing about the salad is that the taste isn't so overpowering that you can't eat it with anything else, making it useful as both a full lunch or as a side salad! It's very colourful, hearty,  summery and easy to prepare - always useful!

The salad was a success for everyone in the family - an empty bowl is always a good sign!

You will need :-
  • 1 cup yellow lentils
  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • Pinch of hing ( asafoetida )
  • Pinch turmeric powder
  • 1 medium raw mango, peeled and cubed
  • 1 medium red onion finely chopped
  • 1 ripe tomato chopped
  • 1/2 cup cucumber chopped
  • 1 spring onion chopped
  • 1-2 fresh green chillies finely chopped
  • Salt to taste
  • 1 tsp sugar ( optional )
  • 1 tbsp chaat masala
  • 2-3 tbsp sev ( spicy noodles ) or masala boondi
  • 1/4 cup masala peanuts
  • 1/2 cup finly chopped fresh mint and coriander
  • 1-2 tsp lemon juice

Method :-
Clean and wash daal 2-3 times under stream of water.
Soak in a water for 1-2 hour.
Cook daal
Heat 1 tbsp oil in a non stick pan, add cumin seeds, when splutter add hing and turmeric powder.
Straight away add cooked daal, stir and add red chilli powder , salt and sugar.
Cook daal for 2-3 minutes and turn of the heat.
Let the daal cool at room temperature.
Add other ingredients and serve immediately.
Enjoy !

Note :- Daal can be cooked and store in the fridge on previous day. When you are ready to serve add other ingredients. DO NOT add onion , sev and peanuts until you're ready to eat. Instead of raw mango any tart fruit can be used like apple or pineapple.

Linking it to Potluck Party, Cyber Style fun challenge started by ME, this month guest host at Sowmya's.

Also Made with Love Mondays !

Happy Cooking :)

Monday, 9 September 2013

Ghotma Ladoo - Laddu !

Made n Enjoyed
Hello readers,

Today we celebrate the Hindu festival, Ganesh Chaturthi which celebrates the birthday of Lord Ganesh. This festival is praised all over the world by the many hindus that live there. It is well known that Ganesh likes to eat sweets and especially on this day, ladoos of many varieties are made.

Ladoos or Laddu are usually round indian sweets made with flour and sugar/jaggery. Flours that are usually used are chickpea flour and wheat semolina. Ladoos are often made for prashad , weddings or festivals. Ladoos also prepared and distrubuted on many events like on the births of boys, or even if you buy car, computers or house in India. In current times traditional recipes are twisted a bit and people do experiment with some other ingredients to suit their needs.

This year, I have made ghotma ladoos, a traditional delicasy from Jaisalmer, Rajsthan. The Jaisalmery food encompasses the city's golden beauty..Ghotma ladoo, are a different type of boondi ladoos. Ghotna translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits.
It's a recipe that I hadn't tried before but I was really looking forward to making it. I made them a day or two in advance because they keep well! The only problem is that we couldn't eat them until the auspicious day as they were kept as prashad!

I have eaten these ladoos in the past and they were very tasty, absolutely delicious and had a beautiful melt-in-the-mouth texture..Only one word for it, Simply A W E S O M E !!!!

You will need :-
  • 1 cup chick pea flour
  • 1/2cup milk
  • 10-12 saffron threads soaked in 2 tsp milk or water
  • 1/2cup khoya or mawa
  • 3/4 cup caster sugar
  • 3-4 tbsp milk masala - Kesar Badam Masala
  • Oil or ghee for deep frying

Method :-
Whisk chick pea flour, milk and saffron milk in one bowl. Make sure there are no lumps in the batter.
Heat oil or ghee in a deep kadai and make boondi. Please check this link and pics for HOW TO MAKE BOONDI.
After all the batter is used up on the boondi, then place all the boondi in a food processor and grind into a fine powder. ( If you fancy,you can crush boondi in a pastle and morterfrom the begining ).
Add khoya, in to boondi powder.
Now mix everything and start pounding the boondi powder and khoya mix for 5-7 minutes and turn them into pulp.
Add sugar and milk masala paowder,mix well and make ladoos. ( I used ladoo mould ).
Enjoy !!

Linking it to Made with lov Mondays !

Happy Cooking :)

Friday, 6 September 2013

Eggless Nan Khatai, Dark Chocolate, Saffron and Nuts cheesecake !

Made n Enjoyed
Hello readers,

It's my son's birthday which means it's time to bake another cake! as my son isn't a fan of sponge cakes which are topped up with icing, which makes baking a cake kind of pointless! This year, I wanted to make the sort of cake that he would enjoy the most!

Yash, my son, is a lover of Nan khatai! Any day you put a plate of Nan khatai in front of him and he would eat it! That's why I have different nan khatai recipes on my blog, if you're a crazy fan of Nan Khatai check out my White Chocolate and Cinamon Nan Khatai and Cornmeal/Chocolate Nan Khatai - I'm always making them. I wanted to incorporate his love for nan khatai into a celebration desert that we would all enjoy eating as a family.

Since we all love a good cheesecake in the house, I thought, why don't I make a cheesecake that uses nan khatai as the base? The texture would still be the same and it would bring a mild Indian taste to the desert. I could add a bit of saffron and cardamom to the cheese layer on top to bring out the Indian flavour! I also added a chocolate layer which gave some extra sweetness to keep my daughter happy, She loves chocolate !!!!

You will need :- Base
  • 10-12 Nan khatai cookies - crushed
You will need :- Chocolate layer
  • 50 g dark chocolate
  • 30 ml double cream
You will need :- Cheese layer
  • 250 g ricotta cheese
  • 250 g cream cheese
  • 1/2 cup double cream
  • 1/2 cup sugar
  • 1/2 cup caster sugar
  • 3-4 tbsp lemon juice
  • 1 tbsp corn flour ( starch )
  • 1/2 tsp cardamom essence
  • 1/2 tsp saffron essence
  • 8-10 saffron threads
You will need :- Garnishing
  • 2 tbsp Chocolate shaves
  • 2 tbsp slivered almonds and pistachio

Method :-
Take 2 x 5 inch round spring form cake tin. ( it's ideal for individual portions ).
Greased with little butter and firmly press the crushed nan khatai . You won't need any butter as Nan Khatai has plenty of ghee.
Leave it aside.
Take chocolate and cream in a saucepan, melt the chocolate for about minute or so and turn off the heat. Keep mixing and stirring, you'll have chocolate ganache ready.
Pour chocolate ganache on top of the base and leave it to cool completely. Ganache should go hard.
Pre heat oven to gas mark 4 or 180C.
Beat gently all the cheese layer ingredients in a big bowl until the mixture goes thicker. It won't take so much time.
Pour cheese mixture on top of the chocolate ganache and bake both cake tins in the pre heated oven for half an hour.
After half an hour turn off the oven, leave the cake tin in there but keep oven door open.
Take out cake tins after 20-25 minutes from the oven, let it cool completely then chill them overnight in the fridge.
Next day decorate cheesecake with chocolate shaves and slivered nuts.
Enjoy with you loved ones..!

Goes to Made with Love Mondays !


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