Do you know of someone who does not like fresh coconut in a cooked form? I am that person, hence no Goan, Malwani, Thai delicacies for me. The only way I can enjoy fresh coconut is this cake. I used this cake as the base for husband’s birthday. The sponge was a delight was worked like magic potion for P who is a coconut lover.
Every Birthday in the family is celebrated with an offering to the God. I made kansaar for husband’s Birthday yesterday. This broken wheat sweet aka Kansaar is made with finer broken/cracked wheat and jaggery. like all prasaads, one cannot taste this before offering. This recipe if from Baa and mami all the way from Vadodara. The main difference between Kansaar and Laapsi [The rajasthani cousin] is the size of broken wheat. In Kansaar a finer kind is used and laapsi uses a bigger one. Also the wheat is roasted in ghee for laapsi while in kansaar we only coat it…
Fluffy rice, without the starch and long grains is a dream come true. It is not tough to get it right. Here is a small step by step of how I do it. Step 1: Add soaked rice [white or brown] to boiling water, salt and ghee and let is cook. Step 2: Cook until a grain is mashed between thumb and index finger. Remove the froth from the top while it is boiling. Step 3: Strain on a sieve and rinse with a cup of fresh water.
I have been a mexican food fan for a very long time now. Enchiladas are beautiful tortillas with a filling and a sauce on top. I have been reading about the diferent sauces that are a part of the mexican cuisine. This buttermilk sauce is a lesser known one as not all can appreciate this tart and spicy sauce. Hoever, our Indian pallete will love it as it is like kadhi. 🙂 1 cup milk + 1.5 tsp vinegar + let it stand for 10 min = buttermilk
Mah ki dal is a mix whole urad dal [skin and all], rajma and chana dal. It is a lovely concoction which goes well with parathas or rice. It is of a thicker consistency and I love to take it right on the plate and dig in. Frankly I don’t find a difference between this and Amritsari dal. 🙂 This punjabi dal calls for cream/malai but I have found a hack which allows me to do away with the unnecessary heaviness. The hack I am talking about it 2 day old refrigerated milk. I keep a cup of milk far…
Muthias come is a lot of forms, deep fried, steamed, steamed or steamed and stir fried. They are a power house of whole grains, vegetables and are sturdy health wise. I have found a super simple way to make a keep muthia’s base ready to use. Once it is available, it takes almost 10 minutes to assemble dinner/snack. I used Moong dal, tuver dal, cracked wheat and chana dal as the base. To this I keep adding flours like jowar, bajra, ragi etc to make the muthias. Keep the lentils and kansaar mix as a ready to use. I always…
vanilla is a crowd pleasing flavour while Oreo’s are world’s best selling cookies. [Refer] So when I saw orange flavoured oreo’s in the market, I knew they had to find a way to be baked in a cake. Sheet cakes are basically cakes made in a tray. You can serve the cake from the tray itself most of the times. They may or may not have a frosting. This cake is prefect for sending to school, make ahead for guests, for a picnic or even an edible gift.
Muthias are steam and stir fried dumplings. They are made in a lot of ways. My favorite one has cracked wheat, methi leaves and yogurt. In my attempt to make breakfasts more wholesome, this dish was born. Kansaar is finer version of broken wheat/bulgar. The sourness from the yogurt compliments the methi leaves and also makes the muthias softer.
I took sometime to adjust to the idea of dhokli. It was one of the earliest things that my sister in law helped me to learn. Since it is a family pleaser, it was good to learn. 🙂 Tuvero or Pigeon peas are full of magnesium, calcium, phosphorus as well as potassium. It is a widely used grain in Gujarati cuisine- fresh and dry both. The dried version is soaked and then cooked in a cooker. Dhokli is the love of life for the husband. The pillow-y dough is cooked in spiced water which reduced beautifully to a velvet texture.