MORYA PULAU

 

MORYA PULAU ( farahar)

 

 

 

1 cup  samo

1/2 teaspoon salt

1 1/4 cup water

1 tablespoon  ghee

2 tablespoons peanuts

2 tablespoons cashew nuts

1 teaspoon cumin seeds

few curry leaves

3 to 4 finely chopped green chilies

1 small par boiled potato cubes

2 tablespoons carrots cubes

hand full chopped cilantro

Place samo ,water and salt in a pressure cooker and cook until 1 whistle, let it cool and keep aside.

 

 

Heat the ghee in the skillet, add cumin seeds and curry leaves. Add chopped chilies and the vegetables, sauté for couple minutes add nuts ,salt, and cooked moryo .Combine all together, remove in the serving plate and garnish with cilantro. Serve hot with raita or plain yogurt.

 

 

 

 

 

 

 

 

 

 

COCONUT COOKIES

COCONUT COOKIES

 

 

3 cups grated coconut

3/4 cup  sweetened condensed milk

1 tablespoon orange zest

1/2  cup melted chocolate

 

 

In a bowl, combine coconut, condensed milk and orange zest, mix well. scoop out a tablespoon of the coconut mixture divide into 12 to 14 small balls and press between your palms lightly. place on backing tray, lined with parchment paper. Bake for about 15 minutes or until little brown in preheated oven at 300 . Remove  from the oven and allow to cool. Dip  the cookie in the melted chocolate, set on a wire rack. Once cooled and set enjoy coconut cookies with hot kahawa.

 

 

MASOOR DAL BHAJYA

 

 

Masoor dal bhajia (pakora)

 

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Here is a simple dal bhajia recipe for when you don’t have all night to soak the dals for your bhajias.

Light fluffy morsels that are delicately spiced and deep fried. Served with a chutney of your choice these will go down a real treat as a starter.

 

Recipe

2 cups red lentils (split hulled masoor dal) soaked and drained

1 dry red chilli or a quarter teaspoon chilli flakes

1 small onion finely chopped (you can add spring onions/scallions)

1 clove garlic (finley chopped or minced)- optional

1 small green chillie (finely chopped)

salt to taste

1 tablespoon cilantro – finely chopped

Oil for deep frying

Method>

Wash and soak the dal in room temperature water for 2 hours (in winter use slightly warm water-not hot)

After the soaking period, drain the water wash the dal again and drain out the water.

Put the dal in a food processor, add all the other ingredients (accept the cilantro and oil).  Blitz without the addition of any water and make into into a fairly smooth batter (not totally smooth).

Pour the batter into a roomy bowl, add cilantro and give the mixture a good mix.

Heat oil in a kadai on a medium heat. To test if it is hot enough drop a tiny amount of the batter (like a pea size) into the  oil. If it floats up in 5 seconds then the oil is ready for frying. Now, using a  teaspoon of the batter drop it gently into the hot oil. Fry these bhajias turning them with a slotted spoon until golden. Remove from the oil using the slotted spoon and place on a plate lined with paper towel.

Serve with a sauce/chutney of choice

 

SEMOLINA PASTRIES

 

SEMOLINA PASTRIES

 

 

3 cups fine semolina

1 1/2 cup white flour

1/2 cup milk powder

1 cup confectioner sugar

160 g melted  butter

1 teaspoon baking powder

1 teaspoon yeast

1/2 cup warm water

1/4 cup milk

pinch of salt

 

For the filling ( dates and pistachio’s )

1 cup dates pitted

1/2 cup pistachio’s chopped

1 teaspoon melted ghee

Place dates and ghee in the food processor, blend until becomes smooth paste. Combine with chopped nuts and shape into 1 inch balls. Set aside.

 

second option for the filling

1 cup dried cranberries and apricots

1 tablespoon  fresh  orange zest

 

Place cranberries and apricots in the food processor and chop until slightly chunky. Add fresh orange zest, mix well and shape into 1 inch balls set aside.

 

 

 

In a large bowl place semolina add  melted butter mix well and cover with cling fling for about 5 hours.

 In another bowl place flour, milk powder, confectioners sugar, baking powder, yeast, salt mix altogether .

Now to the flour mixture, add the soaked semolina and add milk gradually while kneading the dough. Divide the dough in to walnut size balls, make small disk, press between your palms  and place the filling in the center  roll in a ball. Or you can place in the mold. Bake in the preheated oven for about 20 minutes on 300  until edges are golden brown.

 

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CHOCOLATE SYRUP

CHOCOLATE SYRUP

 

 

1 cup cocoa powder

1 cup confectioner sugar

4 ounces butter

1/2 cup milk

pinch salt

1/2 teaspoon vanilla essence ( optional)

 

Stir all above ingredients in a sauce pan. Simmer for about 3 minutes on a low heat ,stirring continuously until sauce begins to thicken.