In a bowl, place ghee and sugar. Mix until creamy and well combined. Pull the dough togetheradd milk mix well. Scoop out the dough with an ice cream scoop,place on your palm and flatten the dough with your fingers.Spinckle desicated coconut ,place on a baking tray lined with parchment paper and bake into yhe preheated oven to 300 degrees for about 20 minutes. Remove from the oven,let cool and enjoy flaky coconut cookies with a cup of coffee.
So my lovely derani Anjali Vithlani an expert mithai master, recently shared her recipe of a brand new mishtan with me. The Vithlani women, regardless of the fact that they live far apart, are still closely connected with each other and rejoice and build each other up. All Vithlani daughter in laws are good cooks, mainly because our family are foodies from children to adults.
So here I am sharing the recipe that Anjali discussed with me. Please do try making it as Anjali is really a Master of Mithai
For the fudge
1 cup milk powder
1/2 cup condensed milk
3/4 cup milk
2 table spoons ghee melted
1/4 cup dried cranberries
2 tablespoons pistacious slivers
2 tablespoons walnuts chopped
In a skillet,place the milk powder, milk, condensed milk and ghee. stir thoroughly to combine,make sure no lumps are formed. Place the skillet on the stove and cook on low heat,stiring continuously until the mixture begins to thicken. Add dried cranberries and pistachio slivers and mix well. Turn the heat off and transfer in a bowl. Set aside.
2 cups vermicelli
2 tablespoon ghee melted
4 tablespoons powder sugar
2 cups hot water
In a large bowl place vermicelli and pour hor water, mix well and let soak for just about 1 minute. Place in a stainer and remove water. Once all the water is drained,tranfer in a bowl and add powdered sugar and ghee. Gently mix until well combined.Set aside.
Slightly grease the appe pan with ghee to prevent sticking. Place the spoon full of sev / vermicelli in the wells of pan and spread to fill the well with your fingers. Top with spoonful of the prepared fudge and place sev/ vermicelli on the fudge. Place appe pan on the stove,turn the heat on and cover the lid.Cook on medium heat for about 5 minutes,the edges will get slightly golden brown. Flip them over with the skewers, cover the lid and let cook for about 2 to 3 minutes. Remove and garnish with nut of your choice. Enjoy!!
In a skillet place condenced milk stirring continuously until it starts to bubble. Add butter and stir. Add mawa,almond slivers and cordamom powder and keep stirring until the mixture thickens, all the mixture comes together. Turn the heat off,pour half the mixture into a greased mold lined with parchment paper and tap to even out. Add the second layer of the crumbled bundi and spread evenly pressing gently with your palms. Pour the remaining fudge mixture on top of bundi and spread evenly with spatula. Let cool completely. Cut into squares. Enjoy very unique unusual mawa,bundi fudge.
Thank you Neera Karia for sharing this recipe of bajra ni rotli with me. So many people don’t eat wheat these days so this is very useful. The rotlis turned out so soft and delicious and what’s more they were easy to roll out thin. I made these rotlis to go with mung and the combination was excellent. I love that this combination is healthy and quick to make
I share this in the hope many of you will make these rotlis
1 cups millet flour
1 cups water
1 teaspoon salt
1 teaspoon oil
flour for dusting
In a pan,add water and salt and bring to a boil. lower the heat add bajra flour and mix with spatula.Once well combined turned the heat off cover the lid let rest for 2 to 3 minutes. Transfer the dough in a large bowl and knead until smooth. Divide the dough into 8 equal parts, take one portion and flatten gently with your palms. Place on the rolling board / patlo dusting wih dry flour to prevent from sticking on the patlo. Begin rolling into a disc and place onto the heated tawa. Roast on one side for about 20 seconds and flip it over to let the other side roast. Press gently with a tea towel to puff it up. Once roasted place the rotli on a plate, spread the ghee and enjoy bajra ni rotli with masale daar mag.
Rince and soak in water overnight. ( soak daal and rice separetly) Drain the water, rinse add about 3/4 cup water and blend until smooth. Transfer the batter in a large bowl, mix both rica and daal together . If the batter is too thick, add little water .Batter should be of pouring consistency. Cover the bowl and let ferment in a warm place.
Parathas are the best way to start your day with hot masala chai or with raita.
1 cup fine sooji (semolina)
1 teaspoon salt
1 tablespoon ghee
handfull finely chopped cilantro
1 tablespoon chili flakes
2 tablespoons yogurt
2 tablespoons warm water
1 medium size boiled potato grated
Place the sooji in a large bowl,add salt, ghee,chili flakes,cilantro,yogurt and mix well. Add grated potatoes and warm water,mix until well combined. (dough will look little sticky) Cover and allow to rest for about 10 minutes.Knead the dough, if its too sticky dust little flour and divede into 4 equal parts cover and set aside.
Filling
1 teaspoon garlic paste
2 tablespoons ghee
hand full cilantro
mix all together.
Lightly flour the rolling board ( patlo) Flatten the dough and roll into a circle like roti. Spread the prepared stuffing evenly and fold like a fan, back and forth. Roll into spiral shape and roll again into round disk like paratha. Add little flour if needed while rolling, so that the dough doesnt stick. Heat the skillet /tawa on a medium heat, transfer the rolled partha to the tawa. Bubbles will appear ,flip it with the spatula and spread some ghee as desired. Fry on both the sides until nice and crispy and cooked through.
Halo badha jamye saras majana sooji ane bateta na parotha.
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In a bowl,combine all the above ingredients and set aside.
In a bowl mix flour,semolina,salt and ghee .Bind the flour with water and knead the dough well. Divide into small balls.Roll out dough into small puris,place the filling in the center, put together the puri and make small ball.Remove excess dough from the top. Deep fry over a medium heat until golden brown.
Chai masala…..An aromatic blend of spices which makes chai floverful.
3/4 cup black pepper powder
1/2 cup cardamom powder
1/2 ginger powder
1/4 cup cinamon powder
1 table spoon nutmeg powder
1/8 cup clove powder
1 teaspoon javintri ( mace)
Dry roast black peppercorn,cinamon and clove. Allow to cool and grind. Place the mixture in a bowl and add dried ginger powder,nutmeg powder,javintri powder and cardamom powder.Mix until well combined. Store in an air tight container.
MASALA CHAI
1 cup water
3/4 cup milk
1 1/2 teaspoon loose leaf tea.
1/4 teaspoon chai masala
2 teaspoons sugar
Place water, tea leaves and sugar in a sause pan and bring to a boil. Add milk and the chai masala and let simmer on a low heat for few minutes. Turn the heat off,strain in a tea mug and serve hot. Cheers!!
So whilst in Punta Cana we tried their Yuca Fritters, another thing that made me think of Dar, the mogo or Yuca as it is popularly known round here.
These yummylicious fritters were just mouth watering so being a foodie I asked the chef for the recipe. Their recipe was fairly straight forward but in mine I have added a few more ingredients to make these spicy and aromatic and it is my recipe that I am sharing with you today.
Enjoy these with a baridi beer or mojitos like we did. Do give these golden morsels a try please and hope you enjoy them
1 cup yuca /casava ( boiled and mashed)
2 teaspoons chili flakes
1 teaspoon salt
1 teaspoon lime juice
1 teaspoon butter
oil for frying
Boil yuca until soft. Once its cooked,drain the water. Mash until nice and soft. Add salt,chili flakes, lime juice and butter. Mix until combine throughly. Scoop out little mixture and roll into equal tight balls. Set aside. Heat the oil in kadai, deep fry on high heat. Dont flip, just little stir from time to time to prevent them from sticking to the bottom of kadai. Once the fritters are golden brown, remove from the oil and let them drain on a kitchen towel. Enjoy ooohhhh so simple but creamy googness …..
jikoni 