Friday, December 19, 2014

Chocolate Coconut Rolls

BM # 47  Week 3  Day 3

Day 3 I have a choco coconut roll under the Festival theme. These are also no cook and no bake rolls. They are actually simple and taste amazing. They somehow remind me of bounty bar, I guess because of the chocolate and coconut combo.My aunt saw this recipe on Telly and we both made these rolls which were loved by the kids. They were so excited about the spirals in the roll and they loved the multi colored tutti fruity.
Here is a simple yet interesting treat, which can be individually packed and then gifted too.


Chocolate coconut rolls 
12-15 Marie biscuits
2 tsp sugar, powdered
2 tbsp cocoa powder
Few drops of milk.
Pulse the biscuits in the mixer.
Add powdered sugar and cocoa and mix well.
Gradually add milk to bind it into a dough.

The coconut layer
1/4 cup desiccated coconut
Condensed milk 
Tutti fruity 
Add tutti fruity to the desiccated coconut.
Adding condensed milk bind the coconut dough.

Assembling
Roll out a big disc from the biscuit chocolate dough on a plastic mat.
On another mat roll a disc from the coconut dough.
Now place the coconut disc on top of the chocolate one.
Beginning from your side start rolling both the discs into a roll.
Wrap the roll into a cling wrap and freeze for 2-3 hours.
Remove and cut into slices.



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Thursday, December 18, 2014

No Bake Chocolate Bites

BM # 47  Week 3  Day 2


Christmas and New year is the time when you see maximum chocolates and cakes. Some how these two festivals are fully associated with sinful chocolate. For Day 2 under festival recipes here are some No Bake Bites . These bites are done in a jiffy but still needs a bit of patience. patience because we need to freeze them wait till they set.

One can use any biscuits that you have on hand but I like  oats or digestive biscuits the best , due to the fiber in them.
So go ahead and indulge into these treats...




3 packs of Britannia oats biscuits ( 9 in a pack )
200 gms dark chocolate
2 tbsp  honey
4 tbsp  butter
4 tbsp milk
Hand full of crushed pecans
Vanilla extract

Break the biscuits into small pieces.
Spray oil in a loaf tin.
Line it with a cling film, so that the film overhangs on the sides.
Melt the chocolate in a double boiler , making sure the water does to touch the bowl.
As soon as the chocolate melts add butter, milk, honey and vanilla extract.
Remove from the boiler and mix well.
Add the biscuit pieces.
Pour the mixture into the prepared loaf tin .
Sprinkle pecans.
Fold the overhung film to cover the prepared mixture.
Press with hands to make it compact , so no gaps are there.
Place in the frig for 2-3 hours.
Cut into bars or squares .





I have used oat biscuits but you could use digestive, Marie or even ragi biscuits
You can substitute pecans with different nuts or even omit them.
I served these with coffee and vanilla ice cream which was topped with maraschino cherries.

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Wednesday, December 17, 2014

Choco Apple Trifle

BM # 47  Week 3  Day 1

For week 3 I have chosen festival recipes for Christmas and New Year. For Day 1 it is a trifle pudding that I made for my Diwali Dinner. Serving desserts it for Diwali does not mean that we serve just Indian sweets .This dessert was a part of the dessert menu. This year for Diwali we distributed cup cakes . I had some left from those which were not frosted. I made cake crumbs from them. My frig was stocked with apples so I decided to use those too. Making the best use of the ingredients at home I made this dessert.


Apple Chocolate Trifle
What you need
Cake crumbs
Orange juice
Cooked apples
Caramel sauce



This is the order in which I assembled the dessert.
Cake crumbs - use any left over cake or else make crumbs from cookies.
Orange juice- ready juice pack. I used this to soak the crumbs.
Cooked Apple - peel and chop the apples . Cook them with butter till soft. Add some brown sugar. Choose another fruit if you wish.
Caramel- use ready made sauce or make your own. I used home made , the recipe shall follow soon.
Custard- simple vanilla custard
Ganache- fill in a piping bag, pipe out a swirl.
Top with a edible pearl.
Chill and serve.


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Monday, December 15, 2014

Dhokli nu Shaak - A Gujrati Speciality for Indian Cooking Challenge


The Saurashtra region of Gujarat is popular for its Kathiawadi Cuisine.This cuisine is
prominent in the cities like Rajkot, Jamnagar, Junagadh, Bhavnagar, Surendranagar and Porbandar. The food here is spicy and oily and they use a lot of garlic and red chilly. I remember eating this Dhokli nu Shaak on one of my trips to Rajkot,some 20 years back. I remember falling I love with this dish and cooking it too then but that was it I I did not cooked this dish in years , it is only while searching recipes for our April Marathon i recollected this dish. I learnt the dish from a friend and after that could suggest it to Valli for our ICC. Hope you guys enjoy this dish.


Dhokli nu Shaak
1 cup besan
2 1/2 cups water
1/2 tsp red chilly powder
Salt to taste
Mix everything and blend to a smooth consistency.
Place it in a pan and start cooking on slow heat stirring constantly.
Increase the heat and cook till a lump is formed.
Pour into a greased tray.
Let cool .
Cut into squares.
Keep aside.

Test check
Take a spoon full from the batter and spread on a surface, it should come out easily after cooling.

Gravy
Tempering
2 tbsp oil
Pinch hing
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2-3 cloves garlic, roughly crushed
2 whole red chillies

Other ingredients
I cup water
1/2 cup sour butter milk
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/2 tsp red chilly powder
Salt to taste
Heat a pan.
Add oil.
Add tempering ingredients in the order mentioned.
Immediately add water.
Add spices and salt.
Let the water cook and the flavors infuse .
Add the sour buttermilk and dhokli squares.
Let cook for another 5-7 minutes.

Notes
The consistency of the gravy is medium, the dhokli absorbs the gravy after cooling so normally it is served right away.
Both , the dhokli and the gravy can be made in advance and mixed at the time of serving.
Garlic is optional, most people do not use it.
For Dhokli some people use buttermilk instead of water , I have used water.
Gujrati family's always use a little extra oil in this curry, you could cut it down but since there is no oil in dhokli it can be made into a low cal version, though The taste of this oily version. Is mind blowing.
Best served with roti / rotlas.


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Friday, December 12, 2014

Kutchi Dabeli

BM # 47  Week 2  Day 3

Day 3 and I shall take you to another region of Gujarat. Kutch. 

Kutch, given its arid land does not see too many green vegetables. People in this area usually dry whatever vegetables they can throughout the year. This practice has in fact given Kutchi food a lovely flavor that is entirely its own. Like Saurashtra, people in Kutch too own herds of cattle and milk and milk products form the basis of many of their dishes. Their diet consists of fresh butter, butter milk and ghee. The kadhi, made from butter milk is enjoyed more than dal. The bajri Rotlas are enjoyed with a dollop of home made white butter. Among their street foods the Kutchi dabeli has become very famous all over the world. This has a sweet and sour taste and has a peculiar spice which lends it a delicious flavor and aroma. The dabeli masala can be made at home or it could be store bought.

There are quite a few versions of dabeli too, some use coconut too, while some use spicy peanuts, I made mini dabeli and used roasted peanuts instead of the spicy ones.The nylon sev is easily available in the market, how ever if it is not available, you can use any other sev too. Pomogranate and peanuts give it a wonderful flavor , the crunch from both is just amazing. The pomogranate also subdues the chilly in the stuffing.Roasting the dabeli in butter just before serving takes the Dabeli to a whole new level.


Dabeli
Stuffing
1 1/2 tbsp dabeli masala 
2 tbsp sweet tamarind chutney
1 1/2 cups boiled potatoes, mashed
Salt to taste

4 dabeli pavs
4 tsp garlic chutney
2 tbsp sweet tamarind chutney
4 tsp onions, finely chopped
2 tbsp roasted peanuts
4 tsp nylon sev
Butter for roasting

 Garnish
Nylon sev
Pomogranate pearls

For the stuffing
Mix the dabeli masala, tamarind chutney well
Heat the oil in a non-stick pan, add the prepared dabeli masala mixture, mix well and cook on a medium flame for a minute.
Add the mashed potatoes, coriander leaves and salt.
Cook for a 3-4 minutes.

Assembling the dabeli
Take a bun and either cut it into two or make a slit in it.
Apply 1 tsp of garlic chutney and 1/2 tbsp of tamarind chutney evenly on the inner sides of the bun.
Stuff with 2 tbsp of the stuffing and top with 1 tsp of onions and 1 tsp of peanuts.
Repeat with the remaining ingredients to make 3 more dabelis.
Just before serving, cook each dabeli on a hot griddle) for a minute using a little butter.
Serve immediately garnished with sev and pomogranate.


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Thursday, December 11, 2014

Gujrati Kaathiwadi Meal

BM # 47  Week 2  Day 2


Living in Gujarat, most of my friends are Gujarati. Different groups, different castes, to be frank, At times I get confused with their regional differences.Every time I cook a Gujju meal I always refer to my friends and jot down the details as explained by them. I have already posted some Gujrati Thali's but today I am posting a mini thali. Infact for this week I am posting three recipes from three different regions of Gujarat. Today it is Kathiawar, which is south Gujarat.

Last month I went for a day picnic to my friend's farm where we cooked a Gujarati  meal . This was a basic meal where we made Kadhi, Khichdi, Bataka nu Shaak and some hot Makai na Rotlas , made on a coal stove. It is amazing to watch these villagers cooking these big fat Rotlas. They taste really good and it is difficult to stop, the stomach refuses but the heart and soul want more.

In Saurashtra, the main grains are bajri, jowar, and wheat and these make up the staple diet here.In winter the people consume more of bajri and makai, while summer sees them switch over to wheat. It would then be either rotla or gehun ni rotli. - Vegetables, pulses, rice and dal are a must. Food here is usually spicy, using mainly red chilly powder unlike the Surati food, where green chilly is used. The food here is high in oil and garlic is used extensively.The main sweet dishes of this region,  are sukhdi, jalebi and sheero .

For today the menu is 
Kadhi
Khichdi
Bataka nu Shaak
Makai na Rotla
Papite ni cheen
Salad
Sarevada
Lassan ki chutney

Gujarati kitchen has a variety of Kadhi's , we have Dapka Kadhi which has little dumplings in it, we have Sev ni Kadhi which is made with gram flour vermicelli, then the Leele Doongri ne Kadhi, the variety is enormous and I am still to post so many more.Today's kadhi is the basic kadhi, I have posted the recipe for this earlier, but the khichdi is different.

This khichdi is made with yellow Moong Daal, and gets done in a jiffy, tastes amazing and is perfect on the stomach too.


Khichdi
1 cup rice
1/2 cup yellow moong daal
1/2 tsp turmeric powder
Salt to taste

Tempering
2 tbsp ghee
1/4tsp mustard seeds
Pinch asafoetida
2 cloves
A small piece cinnamon
Wash the daal and rice.
Put them in a pressure cooker, adding salt and turmeric.
Heat ghee and add the tempering ingredients.
Add to the pressure-cooker
Add 4 cups of water, which is more than double.
Pressure cook for 3 whistles, simmer for 5 minutes.
Let the pressure release.
Enjoy with ghee and garlic chutney.


Here are some of the pics of the farms that we visited.






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Wednesday, December 10, 2014

Surati Papdi Dana Muthia nu Shaak

BM # 47  Week 2  Day 1

For the second week I have chosen the theme, One State and three cuisines.Well I naturally chose Gujarat.Time and again I have written about Food from Gujarat. This is the state which has foodoholics and has a vast variety of food. Each region has its own specialty and for today I have chosen to cook from Surat, which is famous as a diamond hub.

Surti food is popularly known as Surti Jaman. This region has a fertile soil as such fresh green vegetables and fruits are available in plenty. The diet consists more of bajri in winter and wheat in summer. Surti cooking is characterized by the use of green chillies rather than red chilly powder. The vegetable preparations thus retain their green color. This is just the beginning of the season, so I could not get those lush green seeds, else the color of the dishes is very very green.

 The famous Surti vegetable is the Undhiyu, a mixed vegetable prepared only in winter, flavored with fresh coriander and garlic. For today I have made a mini version of Undhiyu, called Dana Muthia nu Shaak. This is a dish which is made very regularly in our house , and somehow always in bulk. My hubby and rest of the family are quite fond of it , also when ever I make this I pack for a few friends and my daughter.

While making this if you do not get papadi you can make Dana Muthia also, the taste is as good.I have used two kinds of seeds, the fresh pigeon pea , called tuver and broad beans called Vaal .

You could serve this with either Poori, roti or rotla.


Surati Papdi Dana Muthia nu Shaak
250 gms Tuaver Dana
100 gms Vaal dana
100 gms Surati papdi
1 potato

Paste
3-4 green chilly
1/2 cup coriander leaves
1/4 cup fresh green garlic
A small piece ginger
100 gms Tuaver Dana
Pinch salt
1/2 tsp lemon juice

Other spices
1/8 tsp ajwain
Pinch asafoetida
1-4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp Undhiyu masala / Garam masala
Salt to taste


String the papdi and break it into pieces.
Wash and keep aside.
Wash the danas.
Heat oil in a pressure cooker and add ajwain and asafoetida.
Add the washed danas and papdi.
Add a pinch of turmeric and salt.
Add enough water for the veggies to cook.
Pressure cook for 3-4 whistles or till done

Heat oil in another pan.
Add the cooked veggies.
Add the paste and cook till all the moisture has gone.
Add the rest of the spices and the prepared Muthia and fried or boiled potato.
Add little water and let the veggies and Muthia cook till Muthia is soft and oil starts leaving sides.


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