Coconut ladoo

Ingredients

• 2 ½ cup shredded coconut (fresh/frozen)
• 1 cup sweetened condensed milk 
• ½ tsp cardamom powder
• ½ cup coconut for garnishing/rolling the laddoo
  If raisins to decorate the ladoos.
    
  Method: 
• Heat a heavy bottom flat pan (preferrable non-stick) on low flame. Add the shredded coconut first and gently stir it for about a minute. This is to remove any kind of moisture from the coconut and also to bring out its nutty flavor. Be very careful as it gets burnt very fast. The coconut should have a very pale brown color; the aroma from coconut is heavenly.
• Next add the condensed milk and stir. Make sure that the coconut mixture does not get stuck to the bottom.
• Depending on the quantity it takes about 20-25 minutes to thicken up. Add the cardamom powder at this stage and mix well.
• The mixture also thickens up after it is cooled. After it is sufficiently cooled, taken small pieces and roll into balls.
• Garnish or roll this over the remaining coconut shredding. This makes about 10-15 medium sized laddos.

 Once you have made the ladoo garish with raisins and keep in fridge for 2 hours.

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Appo/ Appe

Ingredients :

• 100gms - Urad dal
• 200gms -  uncooked Rice
• Cooking oil 
• Appe pan

Method :

1. The dal and rice is to be soaked in water for 2-3 hours.
2. Grind to a fine batter - batter should be thicker than dosa batter - about 25% thicker. After grinding, add salt. Keep this mixture overnight to allow fermentation.
3. Heat the appe pan - add a little oil to each of the little compartments - to get a thin layer of oil - fill the compartment with batter. Cover this pan on top.
4. After roasting to a slightly golden colour - turn over with a spoon - and roast.
5. Eat with coconut chutney.

Tip: You can keep the batter for 1-2 days in the fridge. On the second day - add finely chopped onions, green chillies. www.thboxes.com

Litti chokha

Ingredients :
For Dough 

Wheat flour (atta) - 2 cup Yogurt (dahi) - 4 tablespoon Water - 1/2 cup   For Filling: Sattu - 1 cup ( gram flour made by fried gram in hot sand) Garlic( chopped ) - 4 cloves Ginger( chopped ) - 1 tablespoon Green chilies ( chopped ) - 2 Coriander leaves ( chopped ) - 2 tablespoon Onion seeds ( Mangrella ) - 1/2 teaspoon Thyme ( Ajwain ) - 1/2 teaspoon Lemon juice - 2-3 teaspoon Pickle masala (achar) - 3 teaspoon Mustard oil - 2 tablespoon Salt to taste   Method: Mix all the filling ingredients with sattu. Add 1/4 cup water to make the stuffing moist and easy to fill. Keep aside. Add yoghurt , in flour. Mix lightly with finger tips with water knead it into stiff dough. Make balls out of dough of 2.5" to 3" diameter in size with hand. Stuff 2 to 3 teaspoon sattu filling in the center of each balls and close it from all sides. When all the littis are stuffed, pre-heat the oven to 375 F and put all the littis on a foil . Bake till one side is brown and black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well. Take out and dip in pure ghee or butter and serve with baigan (Brinjal) ka bharta. If you enjoyed reading this article, consider sharing it. Thanks.

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Sattu Paratha

Ingredients  :

2 cups Roasted Chana dal
1 t-spoon roasted Cumin
1/2 onion, chopped
2 table-spoon coriander leaves, finely chopped
1 table-spoon, grated ginger
1 Green Chilly, finely chopped
1/2 t-spoon turmeric powder
1/4 t-spoon red chili powder
1/2 t-spoon amchur (dry mango powder)
1/4 t-spoon Ajwain
Salt to taste
oil for shallow frying
Wheat flour -2 cups
Water to knead the dough.

Method :

• Coarsely grind Chana dal and cumin to make a powder known as Sattu. Combine all the ingredients including sattu in a large bowl and mix properly.
• Knead dough with wheat flour and water.
• Now, take a small dough and roll it into a small chapati. Spread a bit of ghee on the surface of the chapati and place suitable amount of Sattu mixture.
• Now, gather all the edges of the chapati with Sattu mixture inside it to a round peda. Now, roll out the peda into suitable size Paratha in such a way that it should not get broken from anywhere.
• On a preheated griddle or tawa add sufficient amount of oil and roast paratha from both sides by turning it many times and spreading oil to its surface. Roast it on medium heat till both the sides gets brown patches and the paratha gets properly cooked from inside.
• Take it off from the griddle and serve Sattu ka Paratha hot.

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Vada Pav - Indian style burger

Vada Pav is a popular street food and perfect punch  recipe as evening snack.

Ingredients

•	Potatoes,boiled, peeled and mashed	6 large
•	Garlic	8-10 cloves
•	Green chillies	4
•	Turmeric powder	1/4 teaspoon
•	Asafoetida	a pinch
•	Lemon juice	1 tablespoon
•	Fresh coriander leaves,chopped	1/4 bunch
•	Salt	to taste
•	Oil	to deep fry
•	Pavs	8
•	FOR BATTER
•	Gram flour (besan)	1 1/4 cups
•	Soda bicarbonate	a small pinch
•	Turmeric powder	1/4 teaspoon
•	Red chilli powder	1/2 teaspoon
•	Salt	to taste
•	Oil	1 tablespoon
•	Red chutney
•	Dry coconut (khopra),grated	3 tablespoons
•	Red chilli powder	2 teaspoons
•	Garlic	4-6 cloves
•	Oil	1 tablespoon
•	Gram flour Crumbs (besan boondi)	1/2 cup
•	Salt	to taste

Method
For red chutney, grind together coconut, red chilli powder and garlic in a mixer. Heat oil in a non stick pan, add this mixture and sauté for a minute. Add the gram flour crumbs and mix well and remove from the heat. Season with salt. Set aside to cool. Grind together green chillies and garlic to a paste. Mix the potatoes, garlic-green chilli paste, turmeric powder, asafoetida, lemon juice, coriander leaves and salt in a bowl. Divide into eight equal portions and roll them into balls. Mix together gram flour, soda bicarbonate, turmeric powder, red chilli powder and salt in a bowl. Heat one-tablespoon oil and add it to the gram flour mixture. Add sufficient water and whisk to make a coating consistency batter. Heat sufficient oil in a kadai. Dip the potato mixture balls in the batter and deep fry in hot oil till golden brown in colour. Drain on an absorbent paper. Slit the pavs horizontally without cutting through, spread the red chutney on the inner sides of the pav and stuff it with hot vadas. Serve hot.

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Chicken achari- pickle.

http://tipsfromyuvika.blogspot.co.uk/2012/04/chicken-achari-pickle.html www.thboxes.com

Paneer -ee-bhaar

http://askmerecipes.blogspot.co.uk/2012/05/paneer-ee-bhaar.html
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Egg and Mashroom Panini

http://askmerecipes.blogspot.co.uk/2012/09/egg-and-mashroom-panini.html





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Stawberry Milkshake

Ingredients:
2 pints strawberries, frozen or fresh
2 -3 cups milk (depending on desired thickness)
2 tablespoons sugar
1 teaspoon vanilla
2 -3 scoops vanilla ice cream (optional)

Method:

Put all ingredients into blender and blend until smooth.
Serve

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Crab Masala

Ingredients:


•3 tbsp Oil
•3 Cinnamon Sticks
•A sprinkling of Cloves
•A sprinkling of Cardamom Pods
•2 medium Onions
•1 1/2 tbsp Ginger-garlic paste
•1 tsp Turmeric powder
•1 tsp Red chilli powder
•1 1/2 tbsp Coriander powder
•3 tbsp Cumin powder
•3 Tomatoes
• A pinch or two of salt
•800 g Crab (with shell)
•A bunch of Fresh Coriander leaves
•1 tbsp Tomato paste

Method:
 Onions

Finely slice 2 medium sized onions.

 Fry

Warm the pan over a high heat before adding 3 tablespoons of oil. Add 3 sticks of cinnamon, a sprinkling of cardamom pods, and a sprinkling of cloves. Cook for about a minute. The oil will help extract the flavour of the spices. Add the chopped onions and cook for a further 10 minutes until golden brown. Keep stirring occasionally.

 Chop tomatoes

tomatoes into small pieces.

 Add ingredients

Now add 1 tablespoon and a half of ginger-garlic paste and stir well.

Then add 1 teaspoon of turmeric,

1 teaspoon of red chilli,

1 and a half large teaspoons of coriander,

and 3 large teaspoons of cumin powder.

Turn the heat down a little and stir well because dry ingredients can easily stick to the bottom of the pan.

Now add the tomatoes. Turn up to a high heat as there is now less risk of the ingredients sticking to the bottom and burning. Stir for a further 2-3 minutes.

Add a little water and keep stirring for another 2 to 3mins. If the ingredients stick at all, add a little more water.


Add a teaspoon of tomato paste to add some colour to the sauce. Stir for a further 2 minutes


Add half a teaspoon of salt and continue to stir


Now add the crab. Stir until all the pieces are smothered with sauce. Turn the stove down to a low heat, add a little water, and stir. Cover and simmer for about 6-8 minutes.

Add a little water after about 5 minutes

Chop up some coriander as a garnish.

Then garnish the crab masala with a sprinkle of coriander, and serve.

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Poha- perfect weekend breakfast/ evening snack

Ingredients:
 2 Cups poha
• 1 Green chillie
• 1 big Onion, chopped finely
• 1 Tomato, chopped finely
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Turmeric
• Salt to taste
• Few curry leaves and few coriander leaves.

• Oil as required
 
Method:
• Soak poha in water.
• Wash and drain all the water.
• Heat oil in a pan.
• Add mustard, cumin, chilli and curry leaves.
• Fry onions until light brown.
• Add tomatoes, tumeric and salt. Fry it properly.
• Mix poha with it.
• Put it on low heat for 4 minutes.  Garnish with coriander leaves.

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Dal Makhani

Tasty dal  preparation made with a combination of rajma and urad dal.

Ingredients • Whole black gram (sabut urad)  1/2 cup

• Red kidney beans (rajma)  2 tablespoons

• Salt  to taste

• Red chilli powder  1 teaspoon

• Ginger, 1/4 cup greated

• Butter  3 tablespoons

• Oil  1 tablespoon

• Cumin seeds  1 teaspoon

• Green chillies,slit  2

• Tomatoes,chopped  3 medium

• Garam masala powder  1 teaspoon
1/4 cup chopped coriander.
1/2 cup fresh cream

 Method
Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain.
Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the greated ginger too if you wish) for three whistles.
Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan.
Add cumin seeds. When they begin to change colour, add ginger sauté till golden.
Add tomato and green chillies paste  sauté on medium heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along.
Add 1/2 cup water and 1/2 cup warm milk (if the mixture is too thick).
Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot with 1 tsp of butter. Garnish with coriander and 1/2 cup fresh cream.

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Avocado Coconut Ice-cream

Ingredients

2 ripe medium avocados (about 1 lb. total), chilled
1/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1 can (14 oz.) sweetened condensed milk
1 can (13.5 oz.) coconut milk

Method:
1. Pit avocados. Scoop flesh into a food processor, add sugar and lemon juice, and whirl until smooth. Add sweetened condensed milk and coconut milk and whirl to blend.
 2. Blend the ingredients together in a mixer. Freeze in a glass bowl.
 3. Cover and freeze until firm enough to scoop, about 2 hours.
4. Serve with honey and fresh greated coconut.




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Avocado Guacamole

Ingredients:
2 ripe avocados
1 small onion
1 clove garlic
1 small tomato
1 1/2 Tbsp lime juice (or juice of 1 fresh lime)
salt and pepper to taste

Method:
Peel avocados and remove the pit (see below for a neat idea on how to use the pits)

Peel and mince the onion and the garlic

Chop the tomato.

Mash the avocado in a bowl  and then stir in the remaining ingredients.
Serve cold with pasta or simply with tortillas. Its a perfect evening snack.

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Avocado Hummus

Ingredients:

1 ripe avocado, cut in half, skin and stone removed
400 gms chickpeas, drained and rinsed
1 garlic, peeled and chopped
1-2 lemons, juice only
1/2 tsp tabasco
1/2 tsp cumin powder
salt to taste

Method:
Blend all the above until smooth.
Transfer this into a bowl and cover with cling film.
Chill in fridge for 1 hour.
Serve with bread of your choice.

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Mashroom Rice

Ingredients

1 tbsp butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 onion, chopped finely
450ml (16 fl oz) chicken stock
200g (7 oz) white rice
small handful chopped fresh parsley
salt and freshly ground black pepper to taste

Method:
1.Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and onion until mushrooms are cooked and liquid has evaporated. Stir in chicken stock and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Serve hot. Serves four.

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Avocado Salsa

For Salsa
1 tbsp. olive oil
1 tbsp. honey
1 tbsp white wine vinegar (optional)
50 gms onion, chopped finelly, cooked in little oil to soft.
100 gm mango, peeled and chopped
1 ripe avocado, peeled, chopped and stone removed
salt to taste
1 tsp black pepper powder

Method:
In a bowl put olive oil and honey mix them. Them add onion, mango, avocado, salt and black pepper mash roughly. Cover the bowl with cling film and keep in fridge for half hour.To serve, spoon  the salsa into centre of a plate and place the bbq fish on top nd mashroom rice. (Mshroom rice recipe on my blog)

http://yuvikasrecipes.blogspot.co.uk/2012/09/mashroom-rice.html
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Avocado Milkshake

Ingredients:
•2 to 3 cups cold milk
•1 ripe avocado
•3 tablespoons sugar
•handful of ice (optional)

Method:

Peel the avocado and cut in half. Discard the pit.

Put the avocado and sugar in a blender with 1 cup of milk. Blend until very creamy and smooth.

Gradually add another cup or two of milk to make the shake as thin or as thick as you like. How much milk you need will depend on the size of the avocado.

Add a handful of ice to the blender if you like your shake well-chilled, and blend for another minute. Pour into glasses, and serve.

Makes 2 to 3 servings.

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