For 2 pressed cups of shredded coconut use 1 cup of sweet condensed milk.
Green cardamom powder
Dry fruits - almonds/ cashews / pistachio - small pieces ( not powder ) Optional but would taste better with dry fruits any one or all
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In a pan (preferably non-stick), saute the shredded coconut for 3 mins on medium heat. Saute till there is smell of coconut but the coconut should not turn brown. Keep stirring continuously.
Add condensed milk to the coconut, dry fruits and cardamom powder and stir.
Keep stirring till the mixture starts leaving the sides of the pan - not more than 3 mins on low medium - medium heat.
Remove the mixture in a plate and spread it so that it cools down.
After it has cooled down which takes approx 5-10 mins, make ladoos out the mixture.
Refrigerate them. Can be used upto 3-5 days.
Before serving leave it in room temperature for sometime.
Thursday, April 7, 2016
Chipotle rice bowl
Chipotle Salsa
Total Time:
3 hr 5 min
Prep:
5 min
Inactive:
3 hr
Yield:Approximately 5 cups
Level:Easy
Ingredients
Two 15-ounce cans diced tomatoes
One 10- or 15-ounce can diced tomatoes with green chiles
1/4 cup fresh lime juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 to 3 (depending on your heat tolerance) chipotle peppers in adobo (see Cook's Note)
1 bunch fresh cilantro, stems roughly removed
1 medium onion, diced
Directions
Watch how to make this recipe.
Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.
1 chipotle pepper will add a little bit of smokey flavor and a little spice, while 3 will add a stronger smokey flavor and a whole lotta spice.
Recipe courtesy of Ree Drummond
---------------------------------------------------------------------------------------------------------------
How I make my chipotle rice bowl
Add fresh coriander and lemon to the boiled rice.
I replace sour cream with yogurt.
Sweet Corn
Mexican shredded cheese
Chipotle salsa (recipe above) - as I make only one salsa I adjust the spiciness according to my taste. This is the only ingredient which will be spicy.
Ice berg lettuce cut / shredded / tear with hand
Black beans / Rajma (Red kidney beans) - boil them. Then saute onion and green bell pepper in olive oil, add the beans and sprinkle some oregano on it. Add salt according to taste. cook for 5 mins.
Saute julian cut onion and green bell pepper in olive oil at high temperature but be careful not to burn them. Get the grilled look to onion and bell peppers.
Arrangement:
In a plate arrange in the order
put prepared rice, prepared beans, salsa, yogurt, corn , onion & green bell pepper, cheese and lettuce . And serve.
------------------------------------------------------------------------------------------------------------------------
Note: I have copied the receipe here in an effort to document the recipes I loved. This way I don't have to search the receipe again on internet and it is easier to share them with others. In no way do I intend to take any credit for the chef / author of the receipe. If you have issue with the receipe here please leave a comment and I will delete the receipe.
Found this recipe on: http://www.foodnetwork.com/recipes/ree-drummond/chipotle-salsa.html
Changes I make to the recipe: I never have chipotle peppers so I never add them. I add jalapeno peppers and red chili flakes.
Reason I make the changes: Non availability of ingredients.
Special note: Follow the recipe exactly to get a great taste.
Total Time:
3 hr 5 min
Prep:
5 min
Inactive:
3 hr
Yield:Approximately 5 cups
Level:Easy
Ingredients
Two 15-ounce cans diced tomatoes
One 10- or 15-ounce can diced tomatoes with green chiles
1/4 cup fresh lime juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 to 3 (depending on your heat tolerance) chipotle peppers in adobo (see Cook's Note)
1 bunch fresh cilantro, stems roughly removed
1 medium onion, diced
Directions
Watch how to make this recipe.
Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.
1 chipotle pepper will add a little bit of smokey flavor and a little spice, while 3 will add a stronger smokey flavor and a whole lotta spice.
Recipe courtesy of Ree Drummond
---------------------------------------------------------------------------------------------------------------
How I make my chipotle rice bowl
Add fresh coriander and lemon to the boiled rice.
I replace sour cream with yogurt.
Sweet Corn
Mexican shredded cheese
Chipotle salsa (recipe above) - as I make only one salsa I adjust the spiciness according to my taste. This is the only ingredient which will be spicy.
Ice berg lettuce cut / shredded / tear with hand
Black beans / Rajma (Red kidney beans) - boil them. Then saute onion and green bell pepper in olive oil, add the beans and sprinkle some oregano on it. Add salt according to taste. cook for 5 mins.
Saute julian cut onion and green bell pepper in olive oil at high temperature but be careful not to burn them. Get the grilled look to onion and bell peppers.
Arrangement:
In a plate arrange in the order
put prepared rice, prepared beans, salsa, yogurt, corn , onion & green bell pepper, cheese and lettuce . And serve.
------------------------------------------------------------------------------------------------------------------------
Note: I have copied the receipe here in an effort to document the recipes I loved. This way I don't have to search the receipe again on internet and it is easier to share them with others. In no way do I intend to take any credit for the chef / author of the receipe. If you have issue with the receipe here please leave a comment and I will delete the receipe.
Bajri na wada
Found this receipe on: http://www.spiceupthecurry.com/bajri-vada-recipe/
Changes I make to the receipe: Add 2 tbsp more oil to the dough.
Reason I make the changes: To adjust the crispiness to my taste. By adding more oil they are more crispy.
Special note: Follow the recipe exactly to get a great taste, especially the tips.
BAJRI VADA RECIPE | GUJARATI BAJRI NA VADA | BAJRI METHI VADA RECIPE
PREP TIME
COOK TIME
TOTAL TIME
Bajri methi vada - deep fried millet flour and fenugreek leaves dumplings, perfect as tea time
Author: Kanan
Recipe type: Snack
Cuisine: Gujarati, Indian
Yield: 30 vadas
INGREDIENTS
- Millet flour (Bajra flour) - 1 cup
- Whole wheat flour (atta) - ¼ cup
- Red chili powder - 1½ teaspoon
- Turmeric powder - ⅛ teaspoon
- Coriander powder - ½ teaspoon
- Jaggery or sugar - 1½ teaspoons
- Garam masala - ½ teaspoon
- Sesame seeds - ½ tablespoon
- Ajwain (carom seeds) - ½ teaspoon
- Green chilies - 2-3
- Garlic cloves - 4-5
- Salt - to taste
- Oil - 3 tablespoons + more for deep frying
- Fenugreek leaves (methi leaves) - 1 cup, plucked, measured, washed and then chopped
- Yogurt - ¼ cup
- Water - 2-3 tablespoons, more or less as needed
INSTRUCTIONS
- Mix in all the ingredients except water. It will start to come together.
- Add very little water at a time and knead into a stiff dough.
- Now take small marble sized portion, make smooth ball and flatten it out with your fingers. Make sure that there are not many cracks around the edges. Vada should be ⅛ inch thick.
- Make all the vadas and when you are about to finish heat the oil in pan for frying.
- Oil should be medium hot. Once hot, drop vadas into oil one by one. Fry few at a time. Fry till they are crispy and golden brown from both the sides.
- Remove it to a paper towel lined plate.
- Let it cool and serve warm or at room temperature with cup of hot tea or coffee.
NOTES
Taste – medium spicy with methi flavors. Crispy from outside and soft from inside
Shelf life – Once cools completely, it can stay fresh for 4-5 days in air tight container at room temperature.
Serving suggestions – serve as a breakfast or snack with tea or coffee.
Tips –
- If you like chewy vada then replace 2 tablespoons of oil with water.
- make sure to fry vadas on medium heat, otherwise they will remain raw from inside.
------------------------------------------------------------------------------------------------------------
Note: I have copied the receipe here in an effort to document the recipes I loved. This way I don't have to search the receipe again on internet and it is easier to share them with others. In no way do I intend to take any credit for the chef / author of the receipe. If you have issue with the receipe here please leave a comment and I will delete the receipe.
Shelf life – Once cools completely, it can stay fresh for 4-5 days in air tight container at room temperature.
Serving suggestions – serve as a breakfast or snack with tea or coffee.
Tips –
- If you like chewy vada then replace 2 tablespoons of oil with water.
- make sure to fry vadas on medium heat, otherwise they will remain raw from inside.
------------------------------------------------------------------------------------------------------------
Note: I have copied the receipe here in an effort to document the recipes I loved. This way I don't have to search the receipe again on internet and it is easier to share them with others. In no way do I intend to take any credit for the chef / author of the receipe. If you have issue with the receipe here please leave a comment and I will delete the receipe.
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