Chandrapuli
Tuesday 10 October 2023
Chandrapuli
Chandrapuli
Saturday 1 December 2018
Bhapa Dimmer Malai Curry (Steamed Egg Curry with Coconut Milk)
Friday 22 September 2017
Putu Ayu Ketan Hitam (Black Glutinous Rice and Coconut Steamed Cake)
Sunday 5 February 2017
Whole Wheat Banana and Coconut Cake Loaf...
Thursday 12 January 2017
Gokul Pitha
To make this pitha, first stuffing is made. Then the batter is made. Little portion of the stuffing is taken and dipped in to the batter and fried. Then the fried balls are dipped into the sugar syrup.
For the Stuffing
Ingredients
2 cup Coconut grated
3/4 cup Date Jaggary grated
2 tbsp Sugar or more as per the taste
4 tbsp Mawa / Khoya
1/4 tsp Cardomom powder
Pinch of Salt
1 tsp Raisins
Method
Take a pan, add the coconut, sugar, Jaggary and salt, stir it on a low flame till the coconut becomes dry. Add Mawa , cardamom and raisins.Cook for another couple of minutes till the mixture is dry. Pour in a bowl and let it cool down.
For the Batter
Ingredients
1 cup All Purpose Flour
1/2 cup Semolina
1 cup Milk or more
Pinch of Salt
1 tbsp Sugar
Method
Take a mixing bowl. Add flour, salt, sugar and semolina. Mix it. Add milk little at a time to make the thick batter. Cover and let the batter stand for 30 minutes.
For the syrup
Ingredients
1 cup Sugar
1/2 cup Water
Method
Take a heavy bottom pan, add all the above and boil it to get thick syrup.
For making the Gokul Pitha
Ingredients
Oil for Frying
Batter
Stuffing
Sugar Syrup
Method
Heat the oil in a wok. Mean while make lime size balls of the stuffing. Dip these balls one by one in the batter and coat the balls. Add the balls in the hot oil. Fry on very low heat till they are golden brown in colour. Drain the oil and immediately drop them in the warm syrup. Let it stand for an hour to soften. Gokul pitha is ready to be eaten and celebrate Poush Sankranti.
Bhaja Puli
This Pitha is made with rice flour which is kneaded into a dough. A lime size portion is taken from the dough and stuffed with coconut and jaggary. Then it is given a shape and fried in oil.
For the Stuffing
Ingredients
1 cup Coconut grated
1/2 cup Date Jaggary grated
1/4 tsp Cardomom powder
Pinch of Salt
Method
Take a pan, add the Jaggary, Cardomom and salt, stir it on a low flame till it melts. Add the coconut and stir on low heat till the mixture becomes dry. Switch off the flame and let it cool down.
For the Rice Dumplings
Ingredients
2 cups of Rice Flour
1 Pinch Salt
Warm water
Method
To make the dumplings, take the flour and add the salt in a mixing bowl, add warm water little at a time. Knead it into a soft dough. Keep the dough covered as the dough will becomes hard if kept open.
For the Final step
Ingredients
Stuffing
Rice Dough
Oil or Ghee for Frying
Method
Take lemon size balls from the dough. Flatten the balls with your fingers in the shape of a bowl. The shell would be medium thin. Fill the stuffing into it. Close, fold and seal the edges of the dough. Give it a boat shape with 2 edges pointing outwards. Heat oil or ghee in a wok, Heat the oil or ghee. Add the stuffed dumplings in the oil and fry it till golden brown.
Dudhpuli
This Pitha is made with rice flour which is kneaded into a dough. Then the little portion of the dough is stuffed with coconut and jaggary. Then it is given a shape and boiled in milk.
For the Stuffing
Ingredients
1 cup Coconut grated
1/2 cup Date Jaggary grated
1/4 tsp Cardomom powder
Pinch of Salt
Method
Take a pan, add the Jaggary, Cardomom and salt, stir it on a low flame till it melts. Add the coconut and stir on low heat till the mixture becomes dry. Switch off the flame and let it cool down.
For the Rice Dumplings
Ingredients
2 cups of Rice Flour
1 Pinch Salt
Warm water
Method
To make the dumplings, take the flour and add the salt in a mixing bowl, add warm water little at a time. Knead it into a soft dough. Keep the dough covered as the dough will becomes hard if kept open.
For the kheer
1 liter Full cream Milk
1 cup Date Jaggery
Pinch of Salt
Pinch of Cardomon Powder
Method
Add the milk in a pot and keep it on low flame till it reduces a bit. Add salt, Cardomon powder and Jaggary and let it simmer for 15 minutes. Meanwhile we will get the dumplings ready.
For the Final step
Ingredients
Stuffing
Rice Dough
Kheer
Method
Take lemon size balls from the dough. Flatten the balls with your fingers in the shape of a bowl. The shell would be medium thin. Fill the stuffing into it. Close, fold and seal the edges of the dough. Give it a boat shape with 2 edges pointing outwards. Once the kheer has simmer for 15 minutes, add the dumplings into the kheer. Let it simmer for 10 to 15 minutes more, till the dumplings are cooked.
Saturday 10 December 2016
Posto - Narkel - Dhonepata Ar Tiler Bora / Poppy seeds - Coconut - Coriander leaves and Sesame seed Fritters....
Wednesday 21 September 2016
Chingri Macher Paturi ......
Saturday 20 August 2016
Whole Wheat Banana Muffins With Organic Coconut Sugar
Here is my review and recipe for Plattershare and Go India Organic Belly Nirvana Program
Tuesday 28 June 2016
Eggless Ripe Jackfruit Coconut and Semolina Loaf Cake....
Sunday 12 June 2016
Mango Coconut Kesar Laddu
Thursday 14 January 2016
Pathisapta
Ingredients
2 cup Coconut grated
3/4 cup Date Jaggary grated
2 tbsp Sugar or more as per the taste
4 tbsp Mawa / Khoya
1/4 tsp Cardomom powder
Pinch of Salt
1 tsp Raisins
Take a pan, add the coconut, sugar, Jaggary and salt, stir it on a low flame till the coconut becomes dry. Add Mawa, Cardomom and raisins.Cook for another couple of minutes till the mixture is dry. Pour in a bowl and let it cool down.
Ingredients
1 cup All Purpose Flour
1/2 cup Semolina
1 cup Milk or more
Pinch of Salt
1 tbsp Sugar
Ghee for drizzling on the pan
Liquid Date jaggary for drizzling (optional)
Take a mixing bowl. Add flour, salt, sugar and semolina. Mix it. Add milk little at a time to make the batter. Cover and let the batter stand for 30 minutes. The batter will be just a little runny-consistency that is easy to spread and swirl on the pan. Heat a small heavy bottom non-stick pan on medium-low heat and add just enough oil or ghee once the pan is hot. Add 1 or 2 ladle full of batter to the pan and immediately tilt the pan and swirl the batter to cover the entire surface. Soon it will start to set. Give the pan a gentle wiggle. If the crepe moves, it is ready. Add 1 or 2 tbsp of the stuffing lengthwise in the center. Fold the crepe from both the sides. Drizzle the Jaggary syrup on top of the pathisapta (optional).
Wednesday 8 July 2015
Coconut Jelly Hearts
For the colour layer
Ingredients
1 pandan leaf knotted
1 tbsp agar agar powde
2 1/2 cups water
200 grams white sugar
Colour of your choice
Ingredients
1 tbsp agar agar powder
1 cup water
2 cups coconut cream
1/2 cup condensed milk
1 pandan leaf knotted
1 Pinch salt
To make the colour layer place the agar agar powder and water in a small pot and heat until agar agar is completely dissolved. Add the sugar and the pandan leaf and cook until dissolved, do not boil. Take the pandan leaf out. To make the colour layer of your choice separate the sugar syrup in to different bowls or as many bowls you want to add colours of your choice. Keep the bowls in a tray of hot water as the sugar syrup should not cool completely. Next, make the coconut layer. Place the agar agar powder in a small pot and cook until the agar agar has completely dissolved. Add the condensed milk, coconut cream, pandan leaves and salt stir till all the ingredients have incorporated well. Strain out the liquid and place the mixture in a small bowl sitting in a bowl of hot water. You do not want to let the mixture cool off. While the two batches of layers are still warm, take heart shape silicon mould and place 2 tablespoons of the coconut cream layer in the silicon mould. Let the layer almost set, then place 2 tablespoons of the colour sugar syrup layer in the cups. Repeat this process until all cups are full. Let the jellies set completely. To serve, remove the jellies from the mould and enjoy.
Monday 6 July 2015
Tanzanian Coconut Rice - Wali wa Nazi and Tanzanian Fish Curry - Mchuzi wa Samaki
Ingredients
2 Cups Basmati rice
2 cups Coconut milk
1 1/2 cups water
Salt to taste
1/4 cup Peas
1/4 cup Carrot chopped
In a big pot mix the coconut milk, water, peas and carrots and salt, and bring to a boil. Stir in rice and boil the rice on a high flame. Then reduce the heat to a low simmer, cover and cook for 20 minutes or till the rice has cooked. Serve with Fish Curry - Mchuzi wa Samaki
Ingredients
6 medium size Tilapia fish cleaned and washed
Salt to taste
1/2 tsp Pepper
1 tbsp Oil
2 Onions chopped
2 Tomatoes chopped
3 tbsp a Tomato purée
2 green Chilli chopped
1 tbsp Garlic crushed
1/2 tsp Ginger paste
2 tsp Curry powder - recipe given below
1/2 cup water
1/4 cup Coriander leaves chopped
1 tbsp Coriander leaves for garnishing
1 tbsp Lime juice
Pat dry the fish with paper towel, and season with salt and pepper to taste. Let them rest for 15 minutes. Meanwhile heat the oil over medium low heat and add the onions and green chillies. Sauté them till the onions are golden in colour. Add garlic, ginger and curry powder. Stir fry for about 2 minutes. Add the chopped tomatoes and tomato purée. Stir well and cook for about 3 minutes. Add water and coriander leaves mix well. At this point, add some salt and pepper to the sauce. Mix well.Place the fish over the sauce, cover the pan and cook for 8 to 10 minutes until the fish is completely cooked.Turn off the heat and drizzle the lemon juice over the fish. Then turn the fish very carefully on the other side. Garnished it with coriander leaves. Serve hot with Tanzanian Coconut Rice - Wali wa Nazi
Ingredients
1 tsp Ginger powder
1 tsp Garlic powder
2 tbsp Coriander powder
2 tbsp Cumin Powder
1 tbsp Turmeric powder
2 tbsp Red Chilli powder
Method
Mix all the ingredients together , store it in a bottle.