BANANA-COCONUT MILK HALWA


Delicious ,melt in mouth,addictive halwa.

If you check my previous post of banana halwa

and this recipe , you will know the difference

of the ingredients used in both the recipes.

Checkout https://calinskitchen.com/2016/11/12/banana-halwa/

This is of richer taste with coconut milk, and

tapioca flour.

Do try both recipes and post in your comments

and suggestions!

INGREDIENTS

5 big bananas mashed

1 cup thick coconut milk

1/4 cup tapioca flour

2-3 tbsp brown sugar

3/4 cup sugar

1 tsp cardamon powder

A handful of roughly crushed almonds

1/4 tsp salt

A pinch of edible camphor ( optional)

Ghee ( approximately 3/4 cup )

1 tbsp coconut oil

METHOD

•Mash the bananas fine.

•Mix tapioca flour in a little coconut milk or

water without lumps .

•Heat a thick bottomed pan,add the brown

sugar and 1 tbsp water and stir till it bubbles.

•Add the banana mash with 2 tbsp ghee to the

bubbling sugar .

•After 5 minutes,add the rest of the sugar and

stir till sugar is dissolved .

•Next add the milk,and when it reaches boiling

point,add tapioca flour mix .

•Once you add the tapioca mix it will start to

thicken , so keep stirring on medium heat,

adding ghee at intervals .

•Next add the rest of the ingredients and keep

stirring ,adding ghee gradually .

•You have to add ghee till you see the mixture

not absorbing the ghee ,and the mixture sticks

to the spatula as one lump .

•Transfer to a greased tray .

•Cut into shapes when cool .

DATE ‘N’ LEMON CHUTNEY


Lemon and dates contribute to good health,aids

in fat loss, hosts a number of vitamins and

nutrients ,a good alkaliser …and has many

points to health benefits if you research on it.

Today it’s a chutney recipe with a blend of

marinated lemons and dates.

Like a sweetened pickle,these chutneys can be

stored and served.

Good to serve with any rice ,biriyanis,pulao..

Now to the recipe.

INGREDIENTS

12 lemons cut as shown in the photo

1 cup rock salt

2 tbsp chopped ginger

12-15 cloves garlic

15 red chillies

200 gm dates

2 tbsp cummin seeds

1 cup vinegar

1/4 cup sugar  ( or equal weight of lemons after

marination).

METHOD

Wash lemons,wipe dry , cut as shown in photo.

Press rock salt on each cut lemon .

Put in a glass jar , and store for 4-5 days .

After 5 days remove the lemon and mince

coarsely with dates .

Grind the chillies,ginger,garlic,cummin seeds in

a little vinegar.

Next mix the remaining ingredients and cook

on a slow flame till thick.

Pour into sterilised jars .

WATALAPAN TARTLETS ( COCONUT CUSTARD)


The concept of the recipe is from custard tarts.

Creation is purely mine .

The taste was awesome . Those who know

about this dessert will definitely try this .

The blend of coconut milk,jaggery,eggs with

nutmeg …. this custardy tart creates a lovely

aroma all over the house .

So do try this recipe and post in your comments

INGREDIENTS

1 cup coconut milk

1/2 cup cream/ milk ( optional)

250 gm jaggery ( karupatti) crushed

6 eggs

A pinch of salt

1/4 tsp nutmeg powder

1/2 tsp vanilla essence

Few cashewnuts

1 tsp flour ( to roll the nuts and prevent sinking

down to base )

METHOD

•Heat the jaggery in a little water till melted.

•Strain and set aside.

•Beat the eggs with salt till frothy .

•Add jaggery and the rest of the ingredients,

except cashews and flour and mix well.

•Pour into prepared tarts .

•Add cashews rolled in flour and bake in a

preheated moderate oven ( 180C) for 25 -30

minutes.


For the basic tart pastry

INGREDIENTS

100 gm butter

1/4 tsp cardamon powder / essence

2 cups flour

a pinch of salt

1 egg yolk

2 tbsp powdered sugar

A little milk for binding

METHOD

•Mix all together to a firm dough.

•Do not knead too much

•Allow to rest for minimum 10-15 minutes

•Divide into portions .

•Roll out thin .

•Brush the base lightly with egg white and pour

the filling and bake .

•This can be made as one big tart too.

Variation : You can use sugar , or brown sugar as a substitute for jaggery

SPICE ‘N’ NUTS CHOCOLATE CAKE


This is a chocolate cake with nuts and spices.

Honey is also used in the sweetness .

Found this in my old stack of recipes,and made

half the quantity .

Will be sharing the full quantity.

So here’s to the awesome recipe !

INGREDIENTS

150 gm butter

100 gm sugar

2-3 tbsp honey

2 eggs

200 gm all purpose flour

2 tsp baking powder

2 tbsp cocoa powder

1/2 tsp mixed spice powder

1 tsp cinnamon powder

1/2 tsp nutmeg powder

1/4 cup chopped dates and nuts ( almonds)

1/2 tsp vanilla essence

1/4 cup milk

METHOD

Cream butter and sugar till creamy .

Add honey and beat again lightly.

Add in one egg at a time .

Mix the flour with all the other powders.

Next add the dry fruits into the flour

Fold in the rest of the ingredients gradually,till

well blended .

The mixture may look thick,but the cake will be

soft .

Pour into a greased tin,and bake in a preheated

oven (180C) for 30 minutes.

Layering and icing may be your choice .

Pour chocolate sauce , or ganache .

Add chopped nuts to decorate.

BEETROOT ALOO PARATHA


Healthy Colourful breakfast,with an excellent

taste paired with coriander sweet and sour

chutney ,and cheese sauce.

Kids will love it !

To the recipe now

INGREDIENTS

For the dough

3 cups wheat flour

1 beetroot pureed

2 tbsp oil

2 tbsp curd

1 tsp salt

METHOD

•Mix all the ingredients to a soft dough .

•Apply oil on the dough,and set aside till you

prepare the filling.


For the filling

INGREDIENTS

4 potatoes boiled and peeled

1 tsp amchur powder ( dry mango powder)

1-2 tsp red chilli paste

1 tsp cummin seed powder

1/2 tsp garam masala powder

Salt to taste

METHOD

•Mix all the ingredients well and divide into

portions according to the dough.

If you get 10 portions from the dough you

made ,divide the potato mix into 10 portions

•Roll out the dough

•Keep a portion of potato filling .

•Seal the sides and roll slightly with enough

flour to prevent sticking.

•Cook on a flat griddle smearing with a little

ghee/oil, on both sides.

•Serve with mint or coriander chutney !

BLUEBERRY,LEMON GRASS JAM


Seasonal fruits should be preserved in the

forms of jams,preserves,chutneys and used

when they are out of season.

You can use these type of jams on tarts,cakes,

cheesecakes,biscuits,milkshakes,lassi or even

bread /chappathi.

It’s like raining lemon grass in my kitchen ,so

thought to add a little to the jam ,considering

the health benefits .

You can boil the berries with seeds or hull

out and boil.

If you are boiling with seeds, use a colander

with aluminium mesh and strain out with a

spatula.

Remove the seeds and add pulp to the jam .

Store in the refrigerator .

Now to today’s recipe

INGREDIENTS

2 cups blueberries

3/4 cup -1 cup sugar

1 small piece cinnamon

A pinch of nutmeg powder

A small piece lemon grass

1/2 tsp salt

1/2 tsp lime juice

METHOD

Add all the ingredients together and heat till

thick . Remove the lemon grass stalk.

Cool and store in the refrigerator .

Use sterilised jars .

Do try and let me know how much you liked

the recipe .

CHOCOLATE CHIA PUDDING


News around says its ‘Chocolate Day ‘today the

7th of July.

So …today I will be sharing a healthy chocolate

pudding !

Yes ! it’s with chia seeds,coconut milk and

honey.

The chocolate had sugar,and the rest of the

sweetness was honey.

To the recipe now

INGREDIENTS

150-200 gm dark chocolate / any of your choice

1/2 cup pre-soaked chia seeds

2 cups fresh coconut milk

3 tsp gelatine

75 ml fresh cream

3-4 tbsp honey

2 tsp brandy ( optional)

1/2 tsp vanilla essence

A pinch of salt

METHOD

Add the gelatine to 1/4 cup water,and allow to

bloom.

Heat the cream and once it reaches a boil ,pour

over chocolate and mix till smooth with honey.

Mix in the gelatine into the warm chocolate

Add coconut milk,and return to flame ,for just

1-2 minutes .

Mix well and remove from fire

Add brandy and essence .

Add the soaked chia seeds and allow to set in

the refrigerator for 1-2 hours.

RED CAPSICUM,GARLIC BUNS


This is a bun made with a paste made with red

capsicum and crushed garlic .

Just a smear with butter or cheese spread is too

good to serve.This is the first time I made buns,

with this paste,and the flavour seemed lovely.

You can make stuffings of your choice .

I used ghee in the dough.

The colour of the dough was awesome before

and after the bake.

So do try this and give me your feedback.

INGREDIENTS

3 cups wheat flour

1 cup all purpose flour

1.5 tsp yeast

2 tbsp milk powder

2 tbsp sugar

1 heaped tsp salt

3-4 tbsp ghee

2 red capsicum

5-6 garlic cloves crushed

METHOD

•Grind the capsicum to a paste

•Crush the garlic

•Mix the flours,yeast,sugar,milk powder

•Mix in the ground paste,salt,lukewarm water

and bind to a soft dough .

•Mix in ghee and knead again .

•Apply ghee on the dough,cover and allow to

rise double .

•After the dough is doubled,divide into portions

and roll to desired shapes .

•Allow to rise on the baking tray itself again.

•Brush with egg yolk+ milk and bake in a

preheated oven 200C for 20 -25 minutes.

•Brush with butter after removing from the

oven.

PINACOLADA MERINGUE PUDDING


Another sweet pineapple recipe .This again is

my innovated recipe ,and can be listed as quick

desserts .This dessert was over within minutes .

The taste was excellent! Custardy centre with

coconut milk and pineapple and a meringue ,

served warm it was really a satiating dessert .

Pineapple mixed with coconut milk is an

unique blend in taste !

Now to the recipe

INGREDIENTS

1 cup coconut milk

3 egg yolks +1 egg

3 egg whites

A pinch of cream of tartar

3 tbsp icing sugar /powdered sugar

1/2 tsp vanilla essence

1 cup pineapple chopped

3 tbsp flour

Coarsely ground cashews 1/4 cup

a pinch of salt

METHOD

•Beat the yolks + 1 egg with sugar and essence

•Add coconut milk and pineapple

•Fold in the flour and mix .

•Pour into a baking dish .

•Bake in a preheated oven for 25-30 minutes .

•Remove from oven

•Spread meringue on top

•Return to oven ( reduce the heat to 170 C), and

bake for another 20-25 minutes or until brown

on top .

•Allow to sit in oven , with oven door slightly

open for another 20 minutes.

•This is done to keep the meringue in shape

without becoming soggy .

For the meringue

•Beat the 3 egg whites with cream of tartar

until stiff peaks form.

•Fold in icing sugar , a few drops of vanilla

cashews and spread over pudding and bake .

So do try this recipe and post in your

comments!

CHICKEN ‘N’ PINEAPPLE RICE


This recipe birthed, due to ‘No‘tomatoes .As full

lockdown on Sunday,I failed to foresee the non-

deliveries .

Well,I cooked without tomatoes .

I’m not blowing my own trumpet ,everybody

loved all the dishes I prepared without tomato,

and received all motivational comments 😉!

So do try and post in your comments and

suggestions !

Now to the recipe

INGREDIENTS

500 gm basmati rice (soaked

1 cup pineapple cubes

400-500 gm chicken

2 big onions sliced

1 tbsp ginger-garlic paste

1/2 tsp turmeric

5-7 dry red chillies soaked in hot water

1/4 coconut ground to a fine paste

Whole garam masala ( 3 cloves ,2” cinnamon,4

cloves)

1 small stalk lemon grass

1 heaped tsp garam masala / biriyani masala

1/2 tsp cummin seed powder

1/2 cup curd

1/2 tsp Kashmiri chilli powder ( optional – I

added for colour)

3 tbsp coconut oil + 2-3 tbsp ghee

Few mint,coriander leaves

Few cashew nuts

Salt to taste

METHOD

•Wash and soak rice

•Grind the red chillies to a coarse paste.

•Heat oil + ghee in the biriyani pot .

• Add whole garam masala ,lemon

grass,cashews.

•Add sliced onions and sauté till light brown

•Next add the chicken,ginger-garlic paste,salt

and roast for 5 minutes .

•Add chilli paste , pineapple ,and cook for 5

minutes .

•Add coconut paste , and the soaked rice ,and

allow to cook in the juices for another 5

minutes .

• Add rest of the ingredients

•Add hot water 1 inch above the rice level.

•Add mint and coriander leaves

•Cover and cook on a very low flame ( dum)for

20 minutes.

•Serve with accompaniments of your choice .