MILK TOFFEE WITH CHOCOLATE AND COCONUT


These little squares of milk toffee, are little

wonderful treats, to pop in your mouth after a

meal .

Made with condensed milk ,sugar and nuts,

are perfect to store too.

Today, at the final stage of transferring to the

tray, I reserved a little in another tiny tray, and

tried with rustic pieces of chocolate ,and

dessicated coconut .This turned the order of

favourites,and excelled in taste .

So,do try and send in your feedback.

The photo shows the milk toffee prominent,

so don’t get confused with the title .

( sorry as I made a few to try 🤪)

INGREDIENTS

400 gm condensed milk

350 gm sugar

1/2 cup water

50 gm butter

1/2 tsp cardamon powder

1 tsp vanilla essence

Coarsely cut cashews

A little raisins ( optional)

A pinch of salt

To sprinkle

chocolate barks

1/2 cup desiccated coconut

METHOD

•Mix the coconut ,sugar,water and mix on

medium heat,till it bubbles and sugar is well

corporated.

•Add the rest of the ingredients,and keep

mixing till the mixture leaves the sides of the

pan.

•Transfer to a well buttered tray and sprinkle

the chocolate and coconut .

•While it is getting firm,and warm cut pieces.

•Allow to cool completely and remove pieces .

•This tastes better after a day or two .

CREAM CHEESE,COCONUT MALAI BARFI


When milk turns sour, no worries turn it sweet.

Well this happens in any household,and some

do not know what to do with it, hence it lands

in the bin.

So when you see the milk curdling ,at that

instant add a little vinegar or lime juice,and

boil till the cheese is well separated from

the whey water.

This drained water can be used to make any

dough ,or to make curries .

The water itself contains many nutrients.

I always store this whey water in the fridge,and

use when needed.

Now getting to today’s recipe,it’s made with

cheese/ paneer ( homemade),dessicated

coconut,rose petals (from my garden)and pista

Well,the taste is amazing like palkova or milk

peda.

Do try this simple recipe and post in your

comments !

INGREDIENTS

1 cup cream cheese/ paneer

1/2 cup dessicated coconut

1/2 -3/4 cup milk powder

1 cup full cream milk / fresh cream

1/2 cup sugar or to taste

A few strands of saffron infused in milk

A little pistachios

A few rose petals

1/2 tsp cardamon powder

1 tsp ghee ( optional)

A pinch of salt

METHOD

•Heat a non stick pan and add the ghee .

•Add crumbled paneer .

•Mix for 1 minute and add all the ingredients,

except the rose petals and pistachios.

•Keep cooking stirring at intervals on medium

flame till the mixture becomes one lump .

•Flatten the mixture on a greased plate .

•Press the rose petals,pistachios on the

flattened mixture.

•Keep in the fridge for 30-40 minutes .

•Cut into desired shapes.

THENGA,MANGA,PATTANI SUNDAL


The title is what you hear ,when you stroll the

beaches in Chennai.

These are prepared hygienically,and sold in

paper cones.This is one dish, we don’t think

hard when at the beach to buy and pop in your

mouth while you walk, or while the waves

caress your legs.

Mostly the people who sit and analyse,or stare

at the waves will have this in their hands.

This is like comfort food ,addictive,a pop in the

mouth it’s non stop .

Healthy and tasty dish .

Now let me take the opportunity to translate

the title for those who do not know Tamil.

Thenga-Coconut

Manga -Mango

Pattani-Peas / gram

Sundal -is the mixture altogether

The beach Sundal is mostly made with white

chick peas .Today I have the recipe with brown

chickpea which is considered more nutritious.

There are many types of chickpeas ,the white,

brown, black ,green .

You can make this with any peas of your choice

To name a few – cowpea,soya bean,boiled

corn,green gram….

So let’s get into the simple recipe

INGREDIENTS

1 cup chick peas soaked overnight

1 raw mango grated

1/2 cup coconut

Few strips green chillies

For tempering

1 tbsp oil

1/2 tsp mustard seeds

2 dry chillies

Few curry leaves

Tiny cut pieces of coconut

A pinch of asafoetida

1/4 tsp chilli powder ( optional)

METHOD

Cook the soaked peas till soft , and strain the

water

Heat oil ,add mustard , asafoetida,curry leaves,

dry chillies.

When the mustard starts to splitter add the

peas and the rest of the ingredients,and toss

well.Remove from fire .

(1 second after tempering is enough)

WHEAT ENERGY LADOO


This is wonderful energy providing ladoo.With

the richness of nuts,Edible gum ( badam pisin),

Coconut ,honey ….is undoubtedly healthy.

So do try healthy stuff during these times,and

keep your family fit !

To the recipe now

INGREDIENTS

1 cup wheat flour

1/2 cup almonds

1/2 cup cashewnuts

1/2 cup dates ( I used date syrup)

Pumpkin seeds, watermelon seeds or any seeds

of your choice

1/2 cup badam pisin ( you can add 1 cup but I

had only 1/2 cup ….effects of lockdown)

1/4 cup powdered sugar/ jaggery

3/4 cup coconut ( coconut chips cut from

fresh coconut and ground coarsely ,

1/4 tsp nutmeg powder

1/4 cup raisins

1/2 tsp cardamon powder

A pinch of salt.

1/4 -1/2 cup ghee

METHOD

Heat 2-3 tblsp of ghee and roast the gum first.It

should swell to a crunchy stage.Remove from

pan and set aside.

Lightly toss the almond,cashew,raisins for 1

minute in the leftover ghee in the pan.Remove

from pan and set aside.

Add another tblsp of ghee and roast coconut till

light brown. Remove from pan .

Heat the remaining ghee to the pan,and add the

wheat flour,and roast till you get a nice aroma

from the flour ( on medium flame).

Add the remaining ingredients and the roasted

ingredients into a food processor or blender

and pulse for few seconds only .

Make ladoo and store.

If the ladoo is crumbly to shape add ghee.

Note: You could use boora / Tagar sugar if you prefer to use

URAD DAL KALI


This is a protein rich dish,usually served for

breakfast .Having the consistency of a thick

creamy porridge,and considered to be a energy

booster.My mother used to make at least once a

week. I remember how she used to to soak the

lentils and rice with dry ginger pieces the night

before,grind the next morning and make with

lots of coconut milk and jaggery.That taste is

unique .

Today I’m going to give you an instant kali

which tastes closer to my mother recipe!

I have used urad dal with skin on,and kavuni

rice ( red rice). Highly nutritious!

To the recipe now

INGREDIENTS

1/4 cup urad dal

1/2 cup red rice

Enough melted jaggery to your taste

1 tsp dry ginger powder

1/2 tsp cardamon powder

1/2 tsp salt

2-3 cups coconut milk ( 2nd +3rd )

2 cups thick coconut milk

METHOD

Dry roast the dal, till you get a nice smell.

The same way dry roast the rice .

Now powder both very fine and mix with a

little water (1 cup water).

Keep on fire, and cook on a slow flame with the

ginger powder , salt and thin coconut milk .

Keep stirring to avoid lumps . When you see

bubbles forming , add the jaggery,cardamon

and the thick coconut milk , and cook till thick.

Serve warm .

Note : You can add a spoon of ghee to the

mixture if you like

VEGETABLE KORMA PULAO


This vegetable korma pulao turned awesome!

The preparation was the same as making a

korma,the only difference was the addition of

rice,and the cashew paste. You could use

basmati or any quality pulao rice.

As,I was running out of biriyani masala,I added

a teaspoon of biriyani essence ( which is used

for mutton biriyani). Recently I came across

this essence, and I don’t follow the instructions

in the bottle as I feel the smell is strong , so only

a teaspoon .Only a teaspoon gives out a nice

aroma !

Now to the recipe

INGREDIENTS

250 gm basmati rice

1/2 cup cauliflower florets

1 carrot

1 potato

1 tomato

Beans/ peas ( I used soaked green channa)

1 tblsp ginger garlic paste

1 tsp garam masala powder/biriyani masala

Few whole garam masala ( saunf,cinnamon,cloves,black cardamon,sea moss,star anise )

1/4 cup curd

1/2 tsp turmeric

1 onion sliced

1 -2 green chillies slit

For the paste

1/2 coconut

10 cashewnuts

1 tsp saunf

2-3 green chillies

2-3 tblsp ghee / oil

METHOD

Parboil the vegetables and set aside.

Heat ghee in a wide pan, and add whole spices,

onions,salt, and green chillies .

Once, the onion turns lightly brown,add the

tomato,turmeric and sauté till tomato is soft.

Next add the ginger-garlic paste,and the soaked

rice and sauté for another five minutes.

Next add the vegetables with the little stock the

rest of the spices.Add water 1 inch above the

level of rice.

Once the water starts to boil add the cashew

paste and curd .Cover and cook on a very slow

flame for 10-15 minutes.

Add a little ghee on top and garnish with

coriander leaves.

Serve with raita or ‘ennai kathrikai ‘

https://calinskitchen.com/2017/04/04/peanut-ennai-kathrikai/

Send in your appreciated!

RADISH & CARROT PORIYAL


This a lovely side dish with rice and rotis.

Everyone knows the benefits of carrot and

radish,and I think I needn’t get into the topic.

Well, both are highly nutritious and I thought

to mix both root vegetables.The combination

was indeed lovely.

For the recipe now

INGREDIENTS

2 radish peeled and chopped

2 carrots ( I used the red carrots )

I onion chopped

1 chopped garlic

1/2 tsp mustard

1/2 split urad dal/ gram dal

2 red chillies

1/4 tsp.turmeric

1 tblsp.oil

Curry leaves

1/2 coconut,2 green chillies,1/2 tsp cummin seeds ( dry ground)

Salt to taste

METHOD

Heat oil,add mustard,dry chillies,urad dal and

curry leaves.

Next add the chopped vegetables with turmeric

and salt and cook with a little water on a slow

flame.

Once the vegetables are cooked add the ground

coconut and mix well.

Remove from fire.Serve with rice .

LANKAN PANCAKES


Sri Lankan pancakes are like comfort food and very addictive.

You could snack on it anytime for breakfast/ tea…..

These pancakes are available in any bakery or boutique in Sri Lanka everyday.

This is a pancake wrap with coconut and jaggery.You could add nuts if you like.

I always add nuts to fillings like this.

There are many types of lankan dishes with coconut and jaggery,and today I will share

this simple and tasty recipe first.

INGREDIENTS

1 cup flour

1 egg

1 tsp butter

1/4 tsp. salt

1 tblsp sugar/ honey (optional)

a pinch of turmeric ( for color)

2 cups milk/ 2 cups water

METHOD

Using a blender, mix all this to make a pouring consistency batter (you can add more

liquid if the batter is thick ).The batter should be free from lumps.

For the filling

2 cups grated coconut

3/4 – 1 cup treacle/ or grated jaggery(depending on individual taste)

1/2 tsp cardamon powder

a pinch of salt

METHOD

Heat the jaggery with a little water untill it melts.Strain and heat with coconut and nuts

again for 2 minutes.

Add cardamon powder and remove from fire.

Make thin pancakes,add filling and make neat rolls

Note: Sugar can be used to replace jaggery.When using sugar it’s best to caramelise and add coconut.

POTATO WITH GREENS


This dish can be prepared with ponnanganni keerai or amaranthus (mola keerai).Ponnanganni

Keerai is mostly used in India,Srilanka and Asian countries.Mukunuwenna mallum(poriyal)

is a favourite in Srilankan cuisine.I’m a fan of this mallum and thought to combine with

Potato .It is a very healthy green,and also used in the preparation of hair oil.This dish can be a 

side dish for rice and curry .Well,for the recipe now.

INGREDIENTS 

3-4 boiled potatoes 

1 cup greens

2-3 green chillies chopped

2 pips of garlic crushed with peel on

1 onion chopped

2 tsp red chilli flakes

1 tsp maldive fish (optional)

1/4 tsp pepper powder 

1/4 tsp turmeric

1/2 cup coconut

1 tblsp.lime juice

1-2 tblsp coconut oil /gingelly oil

Salt to taste

For tempering

1/2 tsp.mustard seeds

2 dry red chillies

1/2 tsp cummin seeds

METHOD

Heat oil,and add the ingredients for tempering,with garlic and onions and sauté for a minute .

Next add the green chillies,spices and potato and cook for another minute .Once it is well 

blended with the onions,add the greens with the scraped coconut and sauté well till you get the 

aroma of the greens.Remove from fire and add lime juice .Serve with rice and curry.

Variation: Potato can be replaced with jak fruit seeds

                   

Avial(mixed vegetable delight)


This dish is made with a rich taste of coconut and curd.You could make with a single vegetable or a mix of vegetables.
Suggestion of vegetables
Only broad beans
Only raw plantain
Only ladies finger
Combination of carrot,raw banana,beans,drumstick
Combination of pumpkin yellow or white,mango,and banana
Bottle gourd,cucumber,carrot
Like this you could try this dish.Keralite platter is never served without including this dish.
So now for the simple and easy recipe
Ingredients
1 raw banana
2 carrots
100 gm broad beans/beans
2 green chillies
1/4 cup coconut
3-4 tblsp roasted gram dal or 1 tblsp.rice flour.
1 tblsp.cummin seeds
2 tblsp.ghee or coconut oil(coconut oil is traditionally used)
1/2 cup curd or unsweetened yoghurt
Salt
Method:Boil the vegetables with 1 cup water.
Grind the bold listed.
Once the vegetables are cooked,add the ground mixture cook for 2 minutes. Remove from fire.Add curd and oil. Add salt to taste.Mix well and serve.
This can be served with rice and chappathis.

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Green Coconut Prawns


Seemed a lazy day,but I had to make a quickie.As usual after a little pondering, this recipe flickered and flashed,and turned out very good.You could fry or steam the prawns if you like.I just sauteed the prawns.So let’s go to the recipe.
Ingredients
250 gm.prawns
A bunch of spinach or palak leaves
4-5 pips garlic(cut)
1/4 cup grated coconut
5-6 shallots(small onions)
1 tsp.pepper powder
1 tsp.cummin powder
1/2 tsp.garam masala powder
1 tblsp.cornflour.
1 tblsp honey
Salt to taste
1 tblsp.ghee/oil/butter 

Method :Heat oil or butter in a pan.Add prawns and the cut garlic and saute for 5 minutes. Grind the coconut,spinach and onion to a coarse paste. Add all the spices,the spinach paste, and cook for a few minutes Add honey and cornflour and salt and cook till thick for another 5 minutes.
Note: You could add powdered cashewnuts, almonds instead of cornflour.
Serve with any rice or rotis.
Variations:Egg wrap served with this filling and cheese.
Make grilled  green sandwiches with this filling.

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Paneer and green peas korma


When it comes to korma,the addition of coconut is always there. So lovers of coconut,will love this korma.You could serve with anything, even as a stuffing for pies and pastries.
For the recipe
Ingredients
200 gm.pkt.paneer
1/2 cup boiled green peas
1 tblsp ginger-garlic paste
2 onions sliced
1 green chilli /capsicum chopped fine
2 tomatoes chopped
1 tsp.cummin seeds
1 tsp.chilli powder
1 tsp.Coriander powder
1/2 tsp turmeric powder
1 tsp.garam masala powder
1/2 tsp.fennel seeds/saunf
2 tblsp.oil /butter /ghee
1/4 cup coconut
A handful of cashewnuts
5-6 almonds
Coriander /curry leaves
Salt
Lightly dry roast the coconut,cashews and almonds and keep aside.
Heat 1 tblsp oil in a pan and fry the onions till brown.
Allow to cool and grind the browned onions with coconut, cashew and almonds, ginger-garlic paste and set aside.
Heat the remaining oil , add fennel seeds.
Add chopped  tomatoes with salt,and saute till soft.
Add the green peas and cook for further 5 minutes
Remove the cooked tomatoes and a tblsp.of  green peas (not all) and grind coarsely.
Add cut paneer to the pan in which the peas are cooking, along with the ground tomato mix and the rest of the spices.
Add the ground coconut, with  a little water if needed.Simmer for 10 minutes.
Garnish with curry leaves or coriander leaves.

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