Coconut Balls

YESTERDAY WE WENT TO TEMPLE AND OFFERED COCONUTS TO GOD. IN RETURN WE HAN 4 HALVES OF COCONUT. THEN SUDDENLY , WE REMEMBERED OF MAKING SOME SWEET WITH THIS COCONUT HALVES.
THEN WE BROUGHT ANOTHER COCONUT AND WITH 6 HALVES WE MADE THIS SIMPLE SWEET.

INGREDIENTS:
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COCONUTS-3
JAGGERY-500 GMS
ELACHI-6

MATHOD
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1. SCRAP COCONUT FROM 3 COCONUTS AFTER BREAKING THEM INTO HALVES.

2.MAKE JAGGERY SOFT WITHOUT LUMPS BY BREAKING THE JAGGERY PIECES WITH A HEAVY OBJECT.POWDER ELACHIS.
3. TRANSFER THE SCRAPED COCONUT AND JAGGERY ALONG WITH ELACHI POWDER INTO A NONSTICK PAN AND KEEP STIRRING UNTILL THE MIXTURE BECOMES THICK AND STICKY.
4. IT TAKES NEARLY 20 MINUTES.
5.KEEP THIS MIXTURE ASIDE FOR HALF AN HOUR ,AS WE CANT ROLL THIS HOT MIXTURE INTO BALLS WHEN HOT.
6. RUB YOUR HANDS WITH LITTLE GHEE AND TAKE A SMALL PORTION OF THIS MIXTURE AND ROLL OUT INTO BALLS.

WHILE ROLLING INTO BALLS,WE CAN INSERT RAISINS AND CASHEW NUTS FOR DECORATING THESE COCONUT LOVE BALLS.

Kheer with basmati rice

Ingredients
Milk - 2 ltr
Uncooked Rice - 2 tsp
Sugar - 1 cup
Ghee - 2 tsp
Cardamon powder - 1 tsp
A few strands of saffron
Almonds and pistachios (finely chopped) - 2 tbsp

Preparation
Bring the milk to a boil in a heavy and broad bottomed pan. Add the washed rice and ghee. Cook on a low flame until the rice is cooked. Keep stirring so that the mixture does not stick to the bottom of the pan. Then add the sugar, Cook on a low flame until the sugar dissolves. Dissolve the saffron in a little milk and add it to the above mixture along with the cardamon powder. Mix well. Garnish with the almonds and pistachios. Serve hot.

Vegetable Pizza

Ingredients:

400 gm. flour
20 gm. Butter
15gm. Sugar (1tsp. = 5 gm.)
10 gm. Salt
10g. Milk power
1&1/2 tsp. Yeast
1 tsp. Lemon Juice.
Water
Method:

Take handful of flour and add milk powder, sugar, yeast and butter add warm water so that it could form a thick batter. Keep aside for 10-15 minutes.

Take the remaining flour, add salt and add the yeast mixture in it. Then make dough adding little water at a time. Keep in a warm place for 45 minutes. Then lightly kneed it, roll it and make 14" pizza crust. Transfer it to a greased 13" pizza baking tray for another 45 minutes. Build up edges slightly. Prick dough generously with a fork. Your crust is ready for baking.

Topping:
Fry capsicum, garlic, onions and vegetables with Tomato sauce in little oil and spread over crust. Spread cheese over it then bake at 400 Degree oven for 10 minutes. Then reduce the heat to 350 degree and bake for 15 to 18 minutes or until golden brown.

Mattar Paneer Indian Cheese and green pea dish.

Ingredients:

1 Cup Paneer cubed
2 cups muttar (green peas)
1 tomato
1 onion
2 green chillis
1/2 tsp. salt
1/4 tsp. turmeric powder
1/2 tsp. red chilli powder
1 tsp. coriander powder
1/2 tsp. garam masala
1/4 cup cream of milk
1 Tbl. spoon oil.
Green coriander leavs for garnish

Method:
Heat oil in a pan. Add onion in it and saute for few minutes. Add garam masala, salt, chili powder, coriander powder, turmeric powder and let it cook. When it is light brown and leaves the sides of pan, add tomatos and peas and cook for several minutes until peas are cooked through. add Paneer cubes in it and water. When it starts boiling, add cream and remove from the heat. Garnish it with coriander leaves.

Phulka - Roti - Chapati or Indian flat bread

Ingredients:

1 cup whole wheat flour

1/2 cup Water (approximately)

Salt to test

Method:

Add salt in the flour and add water little by little in the flour. Make soft dough. Now take small ball and roll it with rolling pin, dusting dry flour on it often. When it is rolled about 5" big, put it on hot Tawa (flat pan to bake Phulka). Heat should be medium high.

When you see small bubbles on it, turn it over. Again when you see bubbles on it, remove from Tawa and put it on direct fire. It will puff up. Remove from heat and spread butter on it.

Boondi Laddu

Ingredients:

For Boondi:

2 cups Besan

1/2 tsp. Baking Soda

Water

Oil or Ghee for frying

Crushed nuts

For Syrup:

2 cups Sugar

3/4th cup water

10-15 Cardamoms crushed

Method:

Make sugar syrup adding 2 cups of sugar and 3/4 cup water. When it boils and starts thickening take one or two drops of sugar syrup and put it in a bowl of water. If it forms a ball your syrup is ready else you need to cook more time. Remove from heat and Add Cardamoms.

To make Boondi, Mix Besan, Baking soda and water to make a thick batter. The test of correct batter is that when you put a small drop of better in water it should come up. You will need spoon (jaroo) that has small holes. You can use a sieve insted of a big spoon. Pour your batter on it and use another spoon to push the batter through it over the hot oil.

When you are finished making all the boondi, add it in Sugar syrup. Add crushed nuts and mix well. Keep aside about 10-12 minutes. Make laddus. Let it cool. Your Boondi Laddus are ready.

Easy Mango Ice Cream

One of our friends gave this delicious recipe to me.

Here is the recipe:

Ingredients:

1 tin Mango Kaser pulp (mango pulp can be used instead)
1 tin Sweetened Condensed Milk
1 Whipped Cream (heavy cream can be used and whip it over ice cubes)
Nuts (Optional)
Method:

Mix Mango pulp, Condensed milk, whipped cream and beat well until all are incorporated. Add nuts and mix well. Put it in freezer for 8-10 hrs. or until it sets. Enjoy delicious ice cream.

Chana jor garam (black Garbanzo Beans salad)

Chana jor garam (black Garbanzo Beans salad) Remember those school and college days when hawkers stood outside the gate and sold this tasty mouthwatering dish! It is very easy to make and very healthy too.

• Here is the recipe:
• Ingredients:
• 2 cups of black chana (black chickpeas/Garbanzo Beans)
• 1-2 tomato cut in small pieces
• 1 small onion chopped
• 2-3 green chili chopped
• ½ Lemon juice
• 2 tbls. Cilantro (coriander leaves)
• 
  
• 1& 1/2 tsp. Salt
• 1 tsp. Red chili powder
• 1 tsp. Chaat masala
• 
  
• Method:
• Soak chickpeas/garbanzo beans overnight. Boil the chickpeas with salt and pepper in enough water to cook. A pressure cooker will make this job easy. When it is cooked, if still water remaining let it cook until all the water evaporates. Remove from heat. Let it cool a bit.
• 
  
• Add cut chaat powder, tomato, onion, green chilies, cilentro and lemon juice and mix well.
• 
  
• Ahha… isn’t it tasty!!

Sweet Puff (Gujiya)

1. Sweet Puff (Mawa Gujiya) I don’t remember any special occasion or festival goes without this sweet. Not only in north India but in south India also it is made and eaten with great interest.

   Ingredients:

   For Pastry
   ½ lb. (250 gm.) All purpose flour (Maida)
   2 tbls. Hot oil
   1 pinch salt
   water to kneed it
   
   For filling:
   ½ lb. (250 gm.) Mawa/khoya* or condensed milk
   ½ lb. (250 gm.) desiccated coconut
   ¼ lb. Sugar or according to your taste
   1 cup chopped nuts
   1 tsp. cardamom powder
   
   Desi ghee for frying.
   
   Mix Mawa/khoya, sugar and desiccated coconut and roast it in low heat. Mix nuts and cardamom powder in it. Keep aside.
   
   Mix water in all purpose flour, hot oil, salt and rub it for few minutes. Add enough water to make soft dough. Roll it thinly and fill one or two tsp. of filling mixture in it. Fold it to half and seal it with little water. Cut the edges with a cutter like pie cutter.
   
   Fry it in Ghee until golden brown.
   
   *Mawa is made with milk. Just by cooking milk slowly until it thickens. Or you can use sweetened condensed milk. If you are using sweetened condensed milk, you do not need sugar.

Besan Laddu

It is very tasty and very easy to make in microwave

Ingredients:

2 cups Besan flour
1.5 cups butter
1.5 cups confectioner’s sugar.
½ tsp cardamom powder
2 tsp. Chopped nuts

Method:
Take Besan flour in microwave safe dish (preferably flat like cookie sheet).

Add butter. Microwave it for eight minutes in high power. In between remove dish from microwave in every two minutes and stir.
After eight minutes add confectioner’s sugar, cardamom powder and chopped nuts and mix well. One more time microwave it for two minutes. Remove from microwave and let it cool for 10-15 minutes. Make balls and garnish with nuts.

Aloo Samosa

Ingredients:
PASTRY:
225g flour
50 g ghee or clarified butter
1/2 tsp salt
1/2 tsp caraway seeds or ajwain
75 ml warm water
FILLING :
2 tbsp oil
1 tsp cumin seeds
1.5 cm. ginger, grated fine
1 tsp garam masala powder
2 cup boiled, peeled, small diced potatoes
1 tsp red chilli powder
1 tsp mango powder
2 tsp coriander powder
1 1/2 tsp cumin powder
1 tsp chilli powder
salt to taste
1/2 cup green peas, boiled in water with a little salt
2 green chillies, deseeded and chopped fine
1/2 cup coriander leaves, chopped
1 tbsp lemon juice
oil for deep frying
Method:
To prepare the filling:
Heat the oil over medium heat.
Add the cumin seeds.
When they sizzle, add the coriander, red chilli, cumin and mango powders.
Add the ginger and green chillis.

After a few seconds, add the potatoes and the peas.
Add the garam masala, lemon juice, salt and mix well.
Taste and adjust seasoning.
Cover and cook for 1-2 minutes.
Remove from heat and allow to cool.
Add the chopped coriander and mix well.
Stir in the garam masala powder, green chillies.
Remove from heat and add the lemon juice.
Cool thoroughly and mix in the coriander leaves.
To prepare the pastry:
Add the ghee, caraway seeds and salt to the flour.
Rub in well.
Add enough warm water to mix a soft dough.
Knead until the dough feels soft to the touch.
Fill these cones with the prepared filling, leaving about 1/2 cm.
border on the top of the cone.
Now moisten the top edges and press them hard together.
Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.