COCONUT SAMOSA IN 9 STEPS

COCONUT SAMOSA

Ingredients: 

1 medium sized coconut (finely grated) 

1 large onion (thinly chopped)

Half tsp ginger (finely chopped)

3/4 chopped green chillies

2 tbsp. finely chopped coriander leaves

50 gms. roasted peanuts

Salt and sugar as per taste

300 gms. of flour

250 gms. of refined oil

Method:

In a large bowl, mix coconut, onion, ginger, chillies, coriander leaves, peanuts, salt and sugar very well. Now make a soft flour dough. Do not forget to add salt and half cup hot oil in the flour before making the dough. Now make even - sized ball of flour and roll on an oiled board. Halve it and fold in a cone shape. Pour enough coconut stuffing in the centre of the cone and close the open base by pressing with fingers. You can add 2/3 drops of water to stick the mouth. Repeat the process to make other samosas.

           Heat oil in a pan and deep fry the samosas until both sides turn golden brown. Serve hot with coriander sauce.

Follow the images for better understanding:

1.

GROUND COCONUT

2.

COCONUT STUFFING

3. 

FLOUR DOUGH

4. 

MAKING A CONE

5. 

SHAPING A SAMOSA

6. 

STUFFING OF SAMOSA

7. 

BASE TO BE CLOSED

8. 

READY TO FRY

9. 

FRYING OF SAMOSAS

BENGALI RECIPE - DHOKAR DALNA

DHOKAR DALNA

Ingredients: (serves 4)

500 gms. of chana daal

2 inches ginger

2 medium sized potatoes (sliced in cubes)

1 tbsp. cumin

1 bay leaf

Half tsp. red chilly powder

2/3 green chillies

1 tsp. turmeric powder

Half tsp. cumin powder

1 tomato (sliced)

Salt and sugar as per taste

1 tbsp. sahi garam masala

1 tbsp. ghee

250 gms. refined oil

Method:

SOAKED CHANA DAAL

Soak chana daal in luke warm water for 2 hours.

PROCESSING OF DAAL

Add 1 inch ginger and green chillies with the daal and place in a food processor.

GROUND DAAL

Ground the daal and make a smooth paste.

MAKING A DOUGH

Add salt and sugar and make a dough with hand.

FRYING OF DAAL

Heat 2-3 tbsp. oil in a pan and grease it. Then fry the dough in low flame and stir frequently to avoid sticking. Cook until the colour becomes golden brown.

FRIED DAAL

Grease a plate and evenly spread the fried daal in it. and allow to cool down.

MAKING OF BARFI

Now cut the processed daal into perfect barfi (rhombus) shape with a sharp knife. 

FRYING OF BARFI

Heat enough oil in a frying pan and deep fry the barfis ubtil they are golden in colour. Be very careful while frying to avoid breaking.

FRIED DHOKAS

Place the fried dhokas over a tissue paper to soak the extra oil.

MAKING OF GRAVY

Now heat ghee in another pan and season with bay leaf and cumin. Add potatoes and fry until golden. Then add tomatoes and cook until softened. Add turmeric powder, cumin powder, red chilly powder and a little water and cook until the spices are properly cooked. Grade the rest ginger and add 2 cups of water, fried dhokas, salt and sugar and bring to boil. Simmer and cook until the gravy is thickened. Put off the flame and season with sahi garam masala. Serve hot with basmati rice.

TASTY DHOKAR DALNA

PASTA WITH ROASTED PEPPER SAUCE

PASTA WITH ROASTED PEPPER SAUCE

A touch of chilly powder gives this delicious pepper and tomato sauce a slight kick. Serve with a rocket salad for a tasty supper.

 Ingredients: (serves 4)

1. 2 red bell peppers

2. 2 yellow bell peppers

3. 3 tbsp. olive oil

4. 1 onion, sliced

5. 2 garlic cloves, crushed

6. Half tsp. mild chilly powder

7. 400 gm. chopped tomatoes

8. 4 cups dried pasta (shells or spirals)

9. salt and ground black pepper

10. Freshly grated Parmesan cheese for garnishing

SHELL PASTA

BELL PEPPER

SPIRAL PASTA

                               

Method:

Preheat the oven to and place the peppers on a baking sheet and bake for about 20 minutes, until they are beginning to char and blister. Rub the skins off the peppers under cold water. Halve the peppers , remove the seeds and roughly chop the flesh. Heat oil in a pan and cook onion and garlic gently for 5 minutes, until soft and golden. Stir the chilly powder and cook for 2 minutes, then add tomatoes and peppers. Bring to boil and simmer for about 10-15 minutes, until slightly thickened and reduced. Season with salt and pepper to taste. 

ROASTED PEPPER SAUCE

Bring a large pan of lightly salted water to the boil and cook the pasta. Drain well and toss with the sauce. Serve piping hot with lots of freshly grated Parmesan cheese.

GRATED PARMESAN CHEESE

PASTA SERVED WITH CHEESE

SUMMER PUDDING

SUMMER PUDDING

           Unbelievably simply to make and totally delicious, this is a real warm weather classic.

INGREDIENTS:

1. About 8 thin slices white bread at least one day old
2. 300 gm strawberries.
3. 250 gm blackberries.
4. 500 gm raspberries.
5. 170 gm fine sugar.

METHOD.

1. Remove the crusts from the bread. Cut the round from one slice of bread to fit in the base of  1lt. deep bowl, and place in a position. Cut strips of bread about 5cm./2 in wide and use to line the sides of the bowl overlapping the strips as you work.

STEP 1

2. Place the fruits, sugar and 2 tbsp of water in a large heavy pan and heat gently, shaking the pan occasionally until the fruit juice begin to run.

STEP 2

3. Reserve about 3 tbsp fruit juice, and spoon the fruit and remaining juice into the prepared bowl, taking care not to dislodge the bread lining.

STEP 3

4. Cut the remaining bread to fit entirely over the fruit. Stand the bowl on a plate and cover with a saucer or small plate that will just fit inside the top of the bowl. Place the heavy weight on the top. Chill the pudding and the reserved fruit juice overnight .

STEP 4

5. Run a knife carefully around the inside of the bowl rim, then invert the pudding on to a cold serving plate. Pour over the reversed juice making sure that all the bread is completely covered and serve.

STEP 5

COOK'S TIPS:

Use good mix of summer fruits for this pudding

PUDDING READY TO SERVE

COLD DESSERT-----CHERRY SYLLABUB

CHERRY SYLLABUB

This recipe follows the style of the earliest syllabubs from the sixteenth and the seventeenth centures producing a frothy creamy layer over liquid one.

INGREDIENTS: (SERVES 4)

1. 2 tbsp Kirsch ( colorless fruit brandy)
2. 2 egg white
3. 2 tbsp lemon juice
4. 150 ml. white wine
5. 75 gm superfine sugar
6. 300 ml (heavy) cream
7. 200-225 gm ripe dark cherries stoned and chopped.

METHOD:

1. Divide the chopped cherries among six tall dessert glasses and sprinkle over the Kirsch.
2. Whisk the egg whites in a clean grease-free bowl until stiff peaks form. Gently fold in the lemon    juice, wine and sugar.
3. In a separate bowl (but using the same whisk) lightly beat the cream, then fold into the egg white mixture.
4. Spoon the cream mixture over the cherries, then chill overnight. Serve straight from the refrigerator.

COOK'S TIPS:

Be careful not to overbeat the egg whites otherwise they will separate, which will spoil the consistency of the dessert. Whip the cream until it just forms soft peaks.

VARIATION:

To bring changes try using crushed fresh strawberries or chopped ripe peaches instead of cherries.

PEACH SYLLABUB

STRAWBERRY SYLLABUB

COLD DESSERTS--CRANACHAN

Cold desserts are the perfect way to finish a meal, whether its is a family affair or a special occasion. Indulge your senses with Cranachan and  various types of desserts in this blog.

CRANACHAN

A Crunch toasted oatmeal and soft raspberries combine to give this Scottish desserts a lovely texture, while whisky adds a touch of punchy taste.

INGREDIENTS: (SERVES 4)

1. 4 tbsp clear honey.
2. 3 tbsp whisky.
3. 50 gm. medium oatmeal
4. 300 ml (Heavy) cream.
5. 350 gm. raspberries

METHOD:

1. Put the honey in a small pan with whisky. Heat gently to warm the honey in the whisky, then leave to cool.

2. Preheat the grill. Spread the oatmeal in a very shallow layer in the grill pan and toast, stirring occasionally, until browned. Then leave to cool.

3. Whip the cream in a large bowl until soft peaks form, then gently stir in the oatmeal and the honey and whisky mixture until well combined.

4. Reserve a few raspberries for decoration, then layer the remainder with the oat mixture in four stemmed glasses. Cover and chill for 2 hours.

5. About 30 minutes before serving, remove the glasses from the refrigerator to bring the room temperature. Decorate with the reserved raspberries.

CRANACHAN IS READY TO BE SERVED

MUTTON CUTLET - SUNDAY SNACKS

MUTTON KABIRAJI CUTLET

 Cutlet is a very popular snack for all age group. KABIRAJI is actually derived from the word 'coverage' as this special cutlet remains wrapped with a crunchy and fluffy egg envelope and is really very tasty. Besides mutton, this cutlet can also be made with chicken and fish fillets.

INGREDIENTS: (SERVES 4)

1. 500 gm. minced mutton
2. 2 medium - sized onions (chopped)
3. 2/3 green chilies (finely chopped)
4. Finely chopped coriander and mint leaves (1 medium - sized bowl)
5. 5/6 tbsp. of bread crumb
6. 5 eggs
7. 2 tbsp. of ginger & garlic paste
8. Salt & ground black pepper
9. 300 gm. refined oil
10. 50 gm. curd
11. 5 tbsp. cornflour

METHOD:

MINCED MUTTON

Wash the mutton thoroughly with luke warm water.
Marinade it with salt and ground black pepper and keep it for hours.

MARINATED MUTTON

Add onion, chilly, ginger & garlic paste, coriander & mint leaves and mix with the marinated mutton properly. Add bread crumb to make a stiff dough.

BEATEN EGGS

SHAPING A CUTLET

Beat eggs with salt & a pinch of baking soda in a bowl.
Add cornflour with a strainer and mix properly leaving no lumps.

                                      

Take a handful of mutton-mix and shape it like a cutlet.
You can put bread crumb on both sides to make the cutlet stiff enough.
Repeat the process to make the other cutlets.

FRYING CUTLETS

Heat enough oil in a frying pan.
Dip each cutlet in the egg batter and deep fry.
Add some extra egg batter in the oil to make a fluffy coating.

YUMMY CUTLET

Serve immediately with mustard sauce and fresh salad.

DAHI VADA - PURE VEG.

DAHI VADA

Ingredients: (serves 4)

1. 400 gm. urad daal
2. 1 kg. white curd
3. 200 gm tamarind (deseeded)
4. 6/7 dry dates
5. Salt, sugar & Kashmiri red chilly powder (as per taste)
6. 200 gm. basket fry
7. 5 tbsp. chopped coriander leaves (optional)
8. 2 tsp fried cumin powder
9. 500 gm. refined oil
10. 4/5 green chillies
11. 1 inch ginger

Method:

Soak the urad daal overnight in luke warm water with a pinch of salt.

SOAKED URAD DAAL

Then grind the daal with green chillies & ginger

GRINDING OF URAD DAAL

You can add water to make a smooth fluffy paste. 

PASTED URAD DAAL

Heat enough oil in a pan and give a ladleful of the pasted daal in the oil to make a round vada and repeat the process to make the others.

FRYING OF VADAS

Fry the vadas in medium flames until both sides are golden and crispy.

FRIED VADAS

 You can tab the centre of the vadas to make a hole and give the vadas a professional ring shape.

RING-SHAPED VADAS

Boil water in a large bowl and add salt in it. Dip the vadas in the salty water and let them submerge fully. 

VADAS IN WATER

Process the curd with salt, sugar and red chilly powder and blend it properly. You can add a little amount of cumin powder in it. Add a little amount of water to dilute the curd. 

PROCESSING OF CURD

Take out the vadas from water and dip them fully in the processed curd and keep it in a freezer.

VADAS IN CURD

Now prepare the tamarind sauce. Heat 2 cups of water in a pan and mix tamarind, dates, salt and sugar and stir frequently. Blend it to make a smooth paste.

TAMARIND SAUCE

Now serve the vada in serving bowl. Pour enough curd on the vadas and then garnish with tamarind sauce, basket fry and coriander leaves. Season it with cumin powder.

GARNISHED DAHI VADA