CHOCO NUTTY KHARWAS( MA OWN RECIPE):)))))))))))

This is ma own recipe, Actually i prepared kharwas using readymade pow packets available in markets. But by mistake i added little more quantity of sugar to it. So it became too sweet. Suddenly i have got an idea. And i made dis dessert by adding some more ingredients. And the result is too good. So , i thought i will share this recipe with ma frenzz...and the name was suggested by cousin Sahana Shenoy who is talented in every field. A biggggg thanx to her for suggesting a cute name for this dessert:))))))))))

 

 INGREDIENTS:-

 

To make kharwas(posu):-

 

colostrum pow- 100gm

raw pkt milk - 1/2 ltr

sugar- 150 gms

cardomom pow-lil

 

To make Choco Nutty Kharwas:-

 

Kharwas- as instructed above

ghee - 3 tsp

cashew nuts - few

cocoa pow- 3 tsp

horlicks pow- 1 1/2 tsp

paper cups -5

cherries - 5

 

 

How to make kharwas:-

Mix colostrum pow+ sugar+ elaichi pow. Mix thoroughly without lumps.Boil  10 - 15 mins with steam.

 

How to make CHOCO NUTTY KHARWAS:-

Discard the water in kharwas. Smash it and keep it aside. In a kadai, put ghee+cashew nuts. fry till cashewnuts are lil brown in colour. Now add kharwas+coca pow+ horlicks pow and mix well. Continue stirring till ghee leaves the sides of the dish. Switch of the stove. let it cool. Now put it in paper cups and decorate it with cherries on top.

 

HAPPY COOKING:)))))))))))))

EGGLESS CHOCOLATE MOUSEE:)))))))))))

INGREDIENTS:-

100gm dark chocolate

300gm sugar

150 gm thick cream

 

 

METHOD:-

 Break chocolate into pieces and melt it using just sufficient heat to gently melt it.

Stir it as it is melting.
Meanwhile combine the sugar with the cream and then whip the cream till it is foamy.
When the chocolate is melted fold it in the whipped cream.
Spoon the mixture into the glasses and place the glasses into d fridge about an hour before serving.

HAPPY COOKING:)))))))))))))

Chakli or Crispy Savoury Spirals

Ingredients:

1. Maida, All purpose flour – 6 cups
2. Split blackgram dal, Udid dal – 1 cup
3. Butter - 2 tsps
4. Sesame seeds – 2-3 Teaspoons
5. Salt to taste 

Instructions:

• Dry roast black gram dal on a medium flame in a broad based bowl till you get a pleasant aroma stirring occasionally.
• Sieve maida in the siever. Tie it in a white thin cloth and steam it in the pressure cooker for exactly 20 minutes. 
• On cooling just press the lumps with your hands powder it and sieve it. Mix roasted black gram dal powder from step 1 to maida and sieve it together around 2-3 times so that it gets mixed up evenly.
• Add salt, butter, sesame seeds and mix well. Slowly add water and bring it to the consistency of chapati dough.
• Insert dough into the chakli mould such that it fits tight in the mould. Set your mould and roll out chakli of required size in circular form on a thick plastic sheet.
• Place a skillet with 4-5 cups of cooking oil in it on a medium flame. When heated fry the above chaklies to light brown on both the sides.
• Store it in airtight containers and will remain afresh for more than a month if fresh cooking oil is used.

Mando, Mande, Mandige, Deep Fried Sweet

 Deep fired puris rolled in a sweet dry powder, Mando is a popular festival sweet prepared during Ganesh Chaturthi, Diwali etc.  It is a typically Konkani festival sweet.

Ingredients:

1 cup maida or all purpose flour

2 tea spoon ghee
½ cup powdered sugar
1 table spoon sesame seeds (white til )
½ tea spoon cardamom powder
Oil for deep frying
Salt a pinch.

Instructions:

1. Make a stiff dough with flour, ghee , salt and water.
2. Take small balls of dough and roll it into medium sized chapatis (roll them into as thin as possible).
3. Wash sesame in water and drain. Roast them on a pan till sesame seeds pops up, do not burn them.
4. Mix sugar and cardamom with sesame and keep it aside.
5. Heat oil and deep fry the discs one by one. They should still remain white colored when fried. So don’t fry for long time. Just leave them in hot oil and immediately remove to enable folding later on. Small bubbles appear on the surface indicating they are cooked. If kept for a longer time, they become stiff and cannot be folded.
6. Spread the sugar mixture. It should be done when the fried discs are still hot, otherwise the sugar will not stick to them. Fold it into a triangle as shown above  spreading the sugar mixture on all the folds.
7. Store them in airtight container. They remain good for at least 15 days, if stored properly.

Churmundo, Wheat Flour Ladoos

This easy sweet ladoos are prepared during festivals like  Ganesh Chaturthi for Naivedya or Diwali.

Ingredients:

Atta/wheat flour – 1 cup
Chick Pea Flour - 1/2 cup
Sugar – 1 cup (adjust according to sweetness)
Cardamom – 2-3 seeds[Crushed]
Ghee or clafirfied butter  – 1/2cup
Cashew nuts, raisins – a handful

Instructions: 

Powder the sugar along with the cardamom.
In a thick bottom kadai, add ghee.
Add the atta and mix well-the mixture will start bubbling, keep stirring.
Roast the atta and chick pea flour for 20-25 minutes on low flame stirring continuously.
Switch off the flame allow it to cool a bit(you can say it should be warm, this is because when we add sugar powder it should not melt)and add the powdered sugar.
Add raisins and roasted cashew nuts add it to the mix and make laddoos while the mix is still warm.

Papaya Halwa, Pawpaw Pudding

INGREDIENTS:
Ripe papaya(medium size) – 1
Sugar - 2 cup
Ghee - 4-5 tsp

cashew - 10 nos
cardamom powder- 1/2 tsp
milk - 1 cup

Ingredients:

Cut the cashew nuts into small pieces and fry them in ghee and keep aside.

Boil the milk for 15-20 minutes in medium heat until gets thick on slow fire.

Heat one tbsp ghee in a pan, add the papaya pulp and fry till the smell vanishes.
Cook it in medium heat and stir occasionally for 5 minutes .

Add the thickened milk  to the papaya mixture and boil it until milk evaporates, then add the sugar and stir continuously in low heat.

Now add the remaining ghee and stir on low heat till the mixture collects in a soft ball or the ghee oozes out.

Now add cashews and cardamom powder.

Mix well and transfer to the greased plate. Let it rest for half an hour. Cut into desired shapes and serve.

Bibbe Upkari, Tender Cashew Side Dish

INGREDIENTS:

Tender cashew nuts- 1 cup

Tendli or Gherkin - 1/2 cup or 10 nos.
Salt - 1 tsp
sugar - 1 tsp
Coconut grated - 2 tblsp

Tempering :
Coconut oil- 6 -7 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Red chilly - 3

Instructions:

1. Soak the Bibbe (cashewnuts) in water overnight - in a little water.
2. Peel the Bibbe (if it has a skin) and gently halve it in the naturally available parting in the center
3. In  a pan , put water+ bibbo + thendli( thendli should be chopped length wise & cut it into 4 pieces) - cover with a lid and cook for about 8-10 minues or  until cooked.
4. In a seperate small pan - heat oil - put mustard into it- when mustard starts to splutter add curry leaf+ red chillies & fry for a while  - remove this from flame and add this tempering  to the cooked bibbe. Add salt and sugar and check for taste.
5. Then garnish the dish with coconut gratings.

This is a typical Konkani dish. It is also exotic as tender cashewnuts are available in season. Dried cashewnuts too can be used. This dish is used during festivals and important functions. 

Godu Appo, Aebleskiver, Pancake Puff, Paddu

 

Ingredients:

1 cup - Wheat flour

1/2 cup - Coconut grated

2 tblsp Jaggery grated or as per your taste

2 tsp cardamom powder 

Water for binding 

Ghee Clarified butter for applying 

Instructions:

Mix all the above ingredients add water to the required consistency (like a cupcake batter). Now heat the Pancake Puff maker(appe kaayli). Put 1/2 tsp ghee in each section. Pour a ladle/tbsp of batter in each section. Cover and cook for 1 or 2 minutes. Then flip appos other side and again cook for 1 or 2 minutes till done. Crispy sweet appos are ready.

Godu Appo in Konkani culture is made a nevaidya to God during festivals especially during Ganesha Chaturthi.