Month: October 2014

Diwali: Rava Mawa Laddoo

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1 cup sooji/rava
1/3 cup coconut desiccated/ flakes
1/2 cup ghee roasted nuts and raisins
1/2- 3/4 cup fine sugar
1/4 cup ghee (warm/melted)
2-3 cardamom pod seeds crushed
1/3-1/2 cup warm milk

In a heavy bottom pan, heat up 1-2 Tbsp ghee and roast the rava for 7-8 minutes on low/med heat. Be careful not to let the rawa turn brown. Add the coconut and sugar. Mix well and roast for an additional 2-3 minutes.

In a shallow big bowl, add the rawa mixture, the dry fruits and the cardamom seeds. Mix well. Add 2-3 Tbsp of warm milk and mix well again till moist. Let cool gently but not completely.

Using greased palms, make small balls of the mixture. Add more warm milk if needed (if mixture is too crumbly)..

 

Store the laddoos in an airtight container or in the fridge for up to 1 week.

Diwali: Gulab Kalakand

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1 cup paneer/chana (soft fresh paneer)
1/2-3/4 cup condensed milk
2-3 Tbsp Milk powder
2 Tbsp butter melted

2 cardamom pods seeds crushed
1-2 Tbsp roasted pistachios crushed
1-2 Tsp Rose essence
1-2 Rose petals chiffonade

Mix the first 4 ingredients well in a heavy bottom pan. Adjust the condensed milk as per sweetness desired.
Cook on low/medium heat for up to 25-30 minutes.

Keep stirring making sure the mixture doesn’t stick to the bottom. The mixture will turn a cool shade of beige/brown and leave the sides of the pan. (It may take you over 30 minutes depending on your stove range)

Add the rose essence. In a greased plate, layer the mixture. Using the back of a spatula, press down the mixture. Add the cardamoms and the nuts. Grease the spatula a bit if the mixture sticks.

Add the rose petals. Let set for an hour before cutting into pieces with a greased knife. Let set for an additional 4-5 hrs. Consume immediately or Keep in fridge for up to 4-5 days.

Since it is a milk product, don’t keep it for too long. Eat it!

Edamame hummus

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1 cup steamed, shelled edamame
1/2 cup cooked chickpeas
1 Tbsp Tahini
1/4 cup Olive oil
2 cloves of garlic minced
Juice of 1 lemon
Salt
Blend all. Add water to reach the desired consistency.

Roasted Pumpkin “Halwa”

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Small yellow pie pumpkin
1-2 Tbsp coconut sugar
1-2 Tbsp of organic virgin coconut oil
1-2 Tbsp of dates slivered
1-2 Tbsp of roasted nuts (optional)
1 tsp saffron and 1 tsp of cardamom seeds mashed with the back of a spoon or in a mortar and pestle.
Slice the pumpkin with skin on in to 2-3″ thick slices. Toss in coconut oil. Bake/roast in a preheated oven at 375 for 16-20 minutes till the flesh easily flakes with a fork. Scoop the pumpkin pulp out in chunks using a spoon in a bowl. Add the sugar, dates, nuts and half of the coconut flakes and the cardamom mixture. Mash/mix according to preference. Adjust the sugar according to taste. Garnish with the rest of the coconut and the cardamom and saffron dust.

Zoe’s !! Perfect organic fruit pops

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Zoe’s! Perfect organic fruit pops for mesh feeders. Grate ripe mangoes over a sieve to get pulp/juice. Add small chunks of bananas and freeze in mini paper cups/baking cups. Pop one out and put in a mesh feeder for a cold, healthy snack perfect to promote self feeding and teething troubles!

Impromptu Shrimp Boil

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2 pounds shrimp
4-5 baby red potatoes halved
2-3 ears of corn cut in halves/third
Broth:
1 cup beer
2-3 cups water
2 bay leaves
1 head of garlic
1 medium onion peeled and halved
1 lemon halved
Salt, pepper, red cayenne
1/2 Tbsp garam masala
Mix the “Broth” ingredients in a stockpot. Bring the broth to a boil and simmer on low-medium heat. Add the potatoes. Cover and cook for 6-10 min till a fork goes through it. Add the corn and cook for 5-7 minutes. Add the shrimp, mix well and cover the pot. Remove from the stove. Keep covered for 5-7 minutes. The shrimps will cook in the broth. Drain all using a sieve. Remove the bayleaves and serve with drawn butter, lemon wedges and cool beer.

Nariyal Maach

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1 medium onion
2-3 tomatoes
3-4 cloves of garlic
1″ ginger root peeled
2 green chillies
1 Tbsp roasted cumin seeds
Blend the above without water.
1/2 cup of desiccated coconut
1 Tbsp ghee
Roast the coconut in the ghee for 5-7 minutes on medium heat till golden brown.
3-4 filets of light meat fish like Tilapia cut into 2″ pieces
In a saucepan, dry sauté 2-3 whole red chillies and curry leaves for a couple of minutes. Add 2 Tbsp coconut oil. Heat through and add the onions mixture in. Cook on medium heat for 8-9 minutes till the raw onion flavor goes away. Add the coconut and continue sautéing. Continue till the mixture turns a bit dry. Layer the fish in the pan and fold the mixture gently. Add about 1/4-1/3 cup of water just enough to cover the fish. Season with salt and cayenne pepper. Cover the pan and cook on medium hear for 10-12 minutes till the fish cooked through. Check for seasoning. The gravy should be semi thick and the fish should be cooked well and easily flaked with a fork. (Add more water if you like a thinner gravy)

5 Ingredient Bean Soup

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My 5 ingredient black bean soup!
2 cups black beans
1/2 cup chopped white onions
1 cup chopped tomatoes
2-3 cloves of minced garlic
1-2 tsp cumin powder
Salt and black pepper to taste
4 cups of water.
Slow cook all for 3-4 hrs.. Serve with a big squeeze of lime!