Coconut Barfi

Coconut Barfi

Ingredients:

1. 1 cup dessicated/shredded unsweetened cocunut from grocery store
    (you can also use fresh coconut)
2. 1 1/2 cup of whole milk
3. 1 can of milk made or any evaporated milk
4. 1 cup of sugar
5. 1 teaspoon vanilla essence
6. Food color (Red, Green, Yellow) (In case you want coloured barfi)
7. Cardamom powder
8. 1/4 cup of crushed almonds for ganish
9. 1/4 stick of butter or 1/4 cup of ghee
10. pie tin or thali with raised edges (greased)


Method :

1. Soak the shredded coconut in a bowl in the whole milk for 1 hour. (do not need to incase the
    coconut is fresh)
2. Heat the ghee/butter in a wide and deep pan.
3. Mix the soaked coconut in the milk and stir for 5-6 minutes on medium heat.
4. Pour the evaporated milk and stir, add sugar and stir.
5. Add the vanilla essense, food color and cardamom powder  (Incase you want a tri color barfi then this is the time to sperate the coconut mic in seperate pans equally and contiue stirring.)
6. Contiue to stir and mix for 30-40 minutes on midium heat untill all the milk has been absorbed.
7. As the coconut looks dry enough, turn the heat off and spoon the mix on to the pie tin or thali.
8. In case you are making a tri color barfi then layer the mix one on top of another with a spatula or flat spoon.
9. Sprinkle crushed almonds on top.
10. Set asside for the barfi to cool.
11. When the barfi is semi cool you can cup it in diamond shapes.
12. Serve when barfi is completely cool.

Enjoy and Do let me know how it turned out!

Chicken Meatloaf

Chicken Meat loaf:

Ingredients :

1 kg ground chicken/turkey
1 1/2 cups Bread Crumbs
2 Eggs
2 tablespoons Ranch dressing
1 cup boiled corn
1/2 cup Cilantro
1/2 chopped onion
4 cloves of garlic (chopped)
1 teaspoon red chilli pepper
2 tablespoons chat masala
2 teaspoon olive oil
1/4 cup salsa (Optional)
1/2 cup mozrella cheese (Optional)
salt to taste

Method:

Kneed the chicken, crumbs, eggs, corn, cilantro, onions, garlic, chilli, chat masala, salt and salsa together in a dough.
Pre heat oven 350 Degree F
Grease the 8x4 pan with the olive oil. Place the dough in it and pat it flat.
Smear 1 teaspoon olive oil on top to make the meatloaf crisp.
Bake for 1 hour.
Alternatively sprinkle cheese on top before putting the pan in the oven.

You can add or change any ingredients as per your taste and requirments. You can aso add veggies in the dough like spinach, peas, potatoes, carrots.

Serve with any of the following (or not) Spagetti, sour cream, garlic bread, mashed potatoe and gravy.

Please do let me know how it turned out for you.

Enjoy!!!!

Mutton Curry

Mutton Curry (Lamb/Goat) :

1 KG Mutton. More boneless just a few bones in.
10 Red Onions copped
1 bulb of Garlic chopped
1 Bay leaf
1 Moti Elaichi
4 -6 Whole black pepper
2-3 cloves
4 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon Turmeric
3 teaspoons MDH Meat masala
5-6 Teaspoons Red Chilli Powder
Half cup lemon juice
Salt to taste
1/4 cup veg oil

Coriander and ginger to Garnish.

Method:

Wash and Marinade the mutton in the red chilli powder and entire lemon juice.
Set aside for 6-8 hours minimum.

Pour and heat entire oil in a huge pressure cooker,
put in bay leaf, moti elaichi, black pepper and cloves.
When they begin roasting put in the entire garlic.
Then in a minute put the onion.
Roast until brown.
Put in the entire mutton and roast until it looks almost cooked from the
outside.
Put in the rest of the masalas. (Be generous and increase the amount to suit your taste)
Pour in 1/2 liter of water.
Stir and close cooker.
wait for it to whistle 5-6 times on medium heat.
Turn it off and let it sit until all the steam is gone.
If you think its not completely cooked then give it a few extra whistles.

Garnish with a little coriander and thinly sliced ginger.

Let me know how it turned out!!!

Shrimp and Celery Curry

Shrimp and Celery curry

Total cooking time 15 mins.

Ingredients:

1. 2 Cups of washed frozen (fully cooked) Shrimp
2. 2 Stalks of Celery , chopped
3. 3 Table spoons of Butter
4. 1 Table spoon of lime juice
5. 1. Table spoon of Worcester Sauce
6. 1 Teaspoon of chilli flakes
7. 1 Teaspoon of Oregano flakes
8. 1 cube of chicken broth flavor by knor
9. 1Teaspoon of coriander leaves
10. 1 Teaspoon Turmeric powder
11. Salt to taste
12. 1/2 cup of water or vegetable or chicken stock.

Method:

1. In a pot on a medium heat add butter , as it melts add the lime juice.
2. Add the shrimp to the pan and saute for 1 minute.
3. Add celery.
4. Add all the other ingredients to the pan.
5. Add 1/2 cup of water and let it simmer for 1-2 minutes. (Do not over cook)
6. Turn heat off and cover.

Serve the curry over a bed of Basmati or Jasmine Rice.

Daal Makhani

Hello Friends

Due to insistence of a great many friends I am making a blog with my favorite recipes and I begin with Daal Makhani which is my Mom's recipe, easy to cook and delectable to eat. Hope you try them and enjoy the food. Just one little tip for good cooking, cooking is fun and is all about creativity. If you do not have a tiny ingredient, don't panic, just look for the closest substitute or you can skip it.
Enjoy your cooking....any foods made with love are worth eating....


Daal Makhani (Lentils)

Ingredients:

1. 1/2 cup Rajma (Red Kidney beans)
2. 1 Cup Black Urad daal  (Black lentil)
3. 3 Table spoons Ginger-Garlic Paste
4. 1/4 stick of butter
5. 1/2 cup of milk
6. Salt to taste
7. Cumin
8. Red Chilli pepper/paprika
9. Coriander Powder
10. 1 cup tomato paste / sauce
11. 3 tablespoons ghee/butter
12. Coriander for garnish
13. Whipped cream to garnish

Method:

1. Soak the lentils and Rajma over night (combined).
2. Transfer the two lentils in a pressure cooker. Fill it with 1 litre of water.
3. Add the ginger-garlic paste into the cooker.
4. Close the cooker and allow  at least 6-8 whistles
5. Turn the heat off and after the pressure is all released, open the cooker, add the butter, milk and 
    salt. Return it on low heat so the butter and milk can mix with the lentils.
6. In a separate pan, heat some butter/ghee.As the ghee heats add cumin.
7. When cumin begins to pop add the red chilli pepper,coriander powder and tomato sauce/paste.
8. Immediately add the lentils or alternatively add the paste to the lentil pot.
9. Mix and let it simmer on low heat.
10. As the lentil comes to a boil turn the heat off.

Transfer the lentils in a serving bowl, garnish with coriander , whipped cream and serve with naan bread or rice.