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:)))))))))))))

PHOOL MAKHANA KHEER/ LOTUS SEEDS KHEER:)))))))))))))

RECIPE FOR KAMAL KAKDI KHEER:-
  Take few lotus seeds  as much as u need..Fry it in lil ghee for a while..
Start boiling milk and add the makhanas in it which will make the makhana's soft like rasmalai balls.Add lil cashewnut paste. Now add kesar to the milk and add milkmaid.

Untill the milk gets a point where it gets cream over..
Now add sugar to taste and Badam , pista pieces and garnish

 HAPPY COOKING:))))))))))

Nevri, Karanji, Karajikayi, Sweet Turn Overs

Nevri a popular Konkani festival sweet prepared specially during Ganesh Chaturthi, Diwali, and other festivals.

Ingredients:

All Purpose Flour/Maida - 1 cup
Semolina/Rava/Sooji - 1/4 cup
Grated Coconut - 1 1/2 cups
Sugar - about 1/2 cup
Green Cardamom/Elaichi - 4 pods (seeds only)
Salt
Oil

Instructions:

1. In a mixing bowl, add all purpose flour, semolina and salt. Mix and make a well in the center. Add 1 tbsp oil and mix again. Now add water and knead well to form a firm dough. Add little more oil and knead again to slightly soften the dough. Keep the dough covered for an hour or so.
2.  Grind the grated coconut using little water so that the coconut turns to a coarse powder, about a minute.
3. Heat about 1 tbsp ghee/clarified butter or oil and add the ground coconut. Saute for few minutes at low flame. Now add sugar and continue cooking till the coconut stuffing turns to a dry powder. Turn off the heat and add cardamom powder. You can add powdered dry nuts (almonds, pistachios, cashews) and/or roasted sesame/til seeds as well to this stuffing. Let the stuffing cool. 
4. Divide the dough into equal sized small balls. Roll a ball into a very thin puri dusting some flour. Place 1 - 2 tsp coconut stuffing in the center. Apply little water or milk around the circular edge to ease the sealing of Karanji. Fold the puri half way to form a semicircle. Press the edges to seal it completely. I used a Shankarpali/Karanji cutter for a better shape. You can use a knife or pizza cutter as well.
5. Deep fry the stuffed Nevri/Karanji in enough oil to check. The outer dough layer must turn crisp. If not, roll it more thinner. Repeat the same for the leftover dough.
6. Crunchy and Sweet Nevri is ready.

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.

CARROT HALWA

INGREDIENTS:-

1/2 kg Carrots 

1 litre Milk 
1/2 teaspoon Cardamom pow
3 tablespoons Ghee  

1 1/4 cup sugar  or acc to ur taste

few cashewnuts

METHOD:-
Fry grated carrots in ghee for 2-3 mins and keep aside. Reduce milk to half of its quantity and cook these carrots in the milk Add suger , mix well and cook till the sugar dissolves and all the milk has been absorbed stirring continuousely. Add ghee and simmer for 2-3 minutes. Add the cardamom pow and mix well. Remove the carrot halwa from heat and arrange in a serving dish. Garnish it with cashewnuts. Serve it hot or clod or at room temperature. 
Vaniila ice cream and carrot halwa is one of ma fav combo. Try it once....HAPPY COOKING:))))))

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.

Patholi, Steamed Sweet Coconut Dumpling, Kadabu

 (Click to enlarge step-step procedure of Patholi recipe from start to finish. An exotic traditional Konkani recipe)

Ingredients:

Outer Covering:

White rice - 1 cup (soaked for 1 hour)

Coconut grated - 1/2 cup(fresh coconut)

Jaggery- 1 tbsp

Poha (pressed rice) - 3 tbsp  (pre-soaked)

Salt to taste

Turmeric leaves - 20  (washed trimmed at stem and patted dry)

Stuffing/Filling: 

Jaggery grated - 1/2 cup 

Coconut grated - 3/4 cup (fresh coconut)

Cardamom powder -1/2 tsp

Instructions:

For the outer covering: 

The trick of easy flow for patholi covering lies in grinding. Grind the pre-soaked rice along with coconut grating, jaggery (without adding much water). Now add washed poha and grind to get a smooth paste. Add salt.

For the stuffing/filling:

In a bowl mix coconut gratings, jaggery and cardamom powder and keep it aside.

Assembling Patholi:
Take a turmeric leaf, spread a thin layer of the outer covering/rice paste. Spread around 1 tbsp of stuffing/filling lengthwise keeping the edges free covering majority of the leaf. Fold the leaf and keep it aside. (Check the pitctorial above) Similarly prepare other 19 leaves. Place the Patholi's in a shallow bottomed vessel or idli stand and steam for around 15-20 minutes.

Unwrap the Patholis, serve the steamy hot Patholis with clarified butter. Omit this if you want to keep it vegan.

SWEET RICE( A SWEET DISH PREPARED DURING HOLI)

INGREDIENTS:-

basmathi rice- 1 cup

milk- 1 cup

sugar- 1 1/2 cup

salt- to taste

ghee- 2 tbl sp

cardamom- 4

grated coconut- 1 cup

cashew nuts- 10

colour- a pinch

RECIPE:-
          Soak 1 cup basmathi rice for an hour. Cook with 1 cup milk, salt and lil water(if necessory). In a sauce pan,           make sugar syrup(1 1/2 cups) with lil water. To this add Cooked rice , colour, 1 tb Sp ghee, cardamom(4) and stir for 10 min in low flame till all water are absorbed. Fry cashewnuts(10) and grated coconut(1 cup) in 1 tblsp ghee to a golden colour and add to rice mixture.
HAPPY COOKING:)))))))

CARAMEL CUSTARD

INGREDIENTS:-
sugar for caramel coating - 2 tbl sp
eggs - 4
vanilla essence - 1 tsp
cold milk - 1/2 milk
milk maid - 400 gms

RECIPE:-
For caramel coating: Heat 2tbsp sugar n 2tsp water in a mould on high flame till the sugar melts n caramalized to golden brown keep aside to cool.
Break the eggs(4)...mix well,add vanilla esence 1tsp n add 1/2 ltr cold milk n milkm

aid 400gm.mix well.
Pour the mixture in a caramalized mould.steam in a pressure cooker for 20 minutes.nw remove the mould carefully n keep aside to cool n thn chill in d refrigerate for 1-2 hrs.
Serve: Place a plate over d caramel custard mould n turn over on to the plate,caramel side 

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