10
Mar 19

Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding

 Festive recipe:

Bengali recipe:

The recipe may be cook on the auspicious occasion, festival, get –together and party time to create memorable events. The guest will be delighted on the dining table to smack their lips after tasting this traditional Bengali dessert. You can serve this warm or cold depending upon the season/ weather …

Ingredients:

  • Fresh coconut: 1 no. (200 gm. Grated)
  • Sooji: 100gm.
  • Milk: 1 liter
  • Sugar: 100 gm.
  • Green cardamom powder: 1 teaspoon
  • Almond: 12-15 no. (Blanched, peeled and sliced)
  • Pistachio: 8-10 no. (For decoration)
  • Ghee: 1 teaspoon
  • Condensed milk: 200 gm (optional)

Preparation:

  1. Peel off the brown layer of fresh coconut and grate it with the help of grater/mixer grinder. Keep aside.
  2. (You can scrape the coconut with coconut scraper)
  3. Take a mixing bowl; put scrapped coconut, sugar and sooji, mix well, keep aside for at least one hour.
  4.  After an hour the sugar of the mixer will melt and become dough in appearance.
  5. Take a kadhai/nonstick fry pan. Put ghee and fresh grated coconut mixer dough on lower flame; stir continuously. Cook on lower flame till the mixture leaves the sides of the pan (about 4-5 minutes).
  6. Allow to cool and make small peas size ball from this dough and make puli/pitthi shown as figure. (Make cylindrical shape and then press slightly). Make all as shown in photo. Keep aside.

Method:

  1. Boil the milk until it reaches to its half of the quantity, add sugar and mix it well. Add prepared puli, cook on high flame in two to three batches to avoid the meshing. (Put 1st batch, wait for couple of minutes, when 1st batch starts floating add 2nd batch, when this also starts to float add 3rd batch.)
  2. Continue to cook 4-5 minutes on medium flame till it is done.
  3. Add green cardamom powder, almond and pistachio slices. Put off the flame.
  4. Transfer into serving bowl; serve hot or cold as you like, I prefer cold. Keep it into refrigerator for an hour or two.
  5. Now, Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding is ready to serve.
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Ingredients
Ingredients With grated coconut
scrapped coconut, sugar and sooji
Put ghee and fresh grated coconut mixer dough
make puli/pitthi
make puli/pitthi
add sugar
Add prepared puli
Add prepared puli
Continue to cook 4-5 minutes
almond and pistachio slices
Add green cardamom powder
Add green cardamom powder
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding

08
Mar 19

Avocado kulfi

Wishing you peaceful and wonderful Holi festival in advance…

Avocado kulfi is perfect for this Holi festival; serve this for your little, cute one, family and friends. Although in India Avocado is not available in plenty, but it is available … always choose ripen fruit which is slightly brown colored in appearance…if it is green use it after 2-3 days… it will be perfect for use.

Share your real joy with milk and Avocado in every bite of kulfi, it gives you burst of real energy too…

Ingredients:

  • Full cream milk: 1 liter
  • Avocado: 2 no.
  • Sugar: 100 -150 gm
  • Melon seed: 2 tablespoon.
  • Almond:  10-12 no.
  • Cashew nut: 10-12 no.
  • Green cardamom: 4-6 no.

Preparation:

  1. Dry roast melon seed till it changes the color. Allow to cool, grind coarsely along with half of the quantity of almond. Keep aside.
  2. Slice thinly the rest half quantity of almond and cashew nut. Keep aside.
  3. Cut the avocado into two halves: discard the seed, scoop out the pulp with help of spoon, put the pulp in to blending jar, and blend it till fine paste. Keep aside.
  4. Remove the skin of green cardamom, make powder and keep aside.

Method:

  1. Take a wide mouth heavy bottom pan: grease the inner surface of pan with ghee (clarified butter) before putting milk for boiling to avoid sticking milk to wall during boiling.
  2. Pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval.
  3. After 8-10 minutes it reduces to half of volume, don’t forget to scrap and stir continuously; Next 3-4 minutes milk will become thicker, add sugar and reduce the flame.
  4. Milk starts getting thicker and thicker with granular texture (see photo); Further within couple of minutes add mixture of coarsely grinded melon seed and almond.
  5. Next couple of minute’s milk starts to solidify and become ¼ of original volume, further couple of minutes; it will become further thicker, now put off the flame, and allow it to cool.
  6. Put the prepared  avocado pulp, green cardamom powder and solidified milk in to blending jar, blend it till fine paste, add ½ of the sliced almond into it (keep other half for decoration); pour this mixture into the cup/kulfi-mould decorate with left out sliced almond, freeze the kulfi for 6-8 hours.
  7. Here I used paper box for freezing kulfi, easy to cut and serve…
  8. Now, Avocado kulfi is ready to serve, you can serve directly or sprinkle few sliced pistachio over it…
Avocado kulfi
Ingredients
Pour the milk
half of volume adding sugar
add mixture of coarsely grinded melon seed and almond
add ½ of the sliced almond
prepared avocado pulp, green cardamom powder and solidified milk
Put the prepared avocado pulp and solidified milk
Put the prepared avocado pulp and solidified milk
add green cardamom powder
, blend it till fine paste
pour this mixture into the cup/kulfi-mould
pour this mixture into the cup/kulfi-mould
decorate with left out sliced almond
Avocado kulfi
Avocado kulfi
Avocado kulfi
Avocado kulfi
Avocado kulfi
Avocado kulfi
Avocado kulfi

07
Mar 19

Royal Stuffed Bitter Gourd (Shahi Bharwan karela)

Are you fed up with same stuffed bitter gourd and would like to serve something special for your special guest; must go for this recipe ‘Royal stuffed bitter gourd’. I tasted this recipe at my daughter in law’s place .Her mother cooked the recipe that day and I ate it greedily, the taste of the recipe still stay with me.

As we know that bitter gourd is excellent for our health, because the bitter food has ability to cleanse and detoxify our system and have natural antibacterial properties. The vegetable nourish and revitalize the liver. The vegetables also used by diabetes people too.

Always use fresh and tender bitter gourd.

Ingredients:

  • Karela (Bitter gourd): 300gm
  • Onion: 4 no. (Medium)
  • Chili powder: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Coriander powder: 1 tablespoon
  • Jaggery: 2 teaspoon (optional)
  • Cashew nut: 10-12 no.
  • Dry grapes: 10-12 no.
  • Chironji/charoli: 1 tablespoon
  • Oil: 100 ml
  • Salt: 2 teaspoon

Preparation:

  1. Trim the both ends of karela, and carefully make slit on one side (Lengthwise), take out all seeds. Keep aside.
  2. Chop the cashew nut, Keep aside.
  3. Chop onion into small pieces, put ½ teaspoon of salt and keep aside for 15-20 minutes, onion will release water.

Preparation for making Stuffing:

  1. Squeeze out the water of onion with fist, put it into a mixing bowl, and keep aside.
  2. Add other ingredients into the bowl, mix well. Stuffing is ready, keep aside.

Method:

  1. Take a nonstick fry pan and heat oil, when smoke comes, add karela in it, and fry on low flame, Fry until karela is done about 80%, (8-10 minutes). Allow to cool so that you can put stuffing without burning your finger.
  2. Stuff the prepared stuffing into the karela with the help of spoon and carefully (stuffing should not come out, you can tie with thread also) fry it again along with stuffing till karela is 100% done.
  3. Royal Stuffed Bitter Gourd (Shahi Bharwan karela) is ready to serve.
Royal Stuffed Bitter Gourd (Shahi Bharwan karela)
Ingredients
ingredients into the bowl
fry on low flame
stuffing and cooked karela
Stuff the prepared stuffing into the karela
fry it again along with stuffing
Add lemon juice
Royal Stuffed Bitter Gourd (Shahi Bharwan karela)
Royal Stuffed Bitter Gourd (Shahi Bharwan karela)

06
Mar 19

Sweet potato mash with milk

Toddlers/Baby recipe:

Toddlers’ like the sweet creamy and silky texture of this recipe, a wonderful dessert for every age group. I hope, you will cook and enjoy the recipe. You may serve for toddlers/baby; in any get together party or any time. It is very easy to prepare, healthy to eat. Just avoid dry fruits if you are going to serve it to toddlers/ baby…

Boil/microwave the sweet potatoes, mash and add warm milk till it achieves slightly thick consistency not watery. Add sugar/ honey as per your choice.

Ingredients:

  • Sweet Potato (shakarkandi/satsumaimo): 2-3 no. (Small size)
  • Honey/sugar: 2 tablespoon (as per taste)
  • Butter: 1 teaspoon
  • Ghee/oil: to moisturize outer layer
  • Milk: 1 cup
  • Saffron: ½ pinch
  • Green cardamom: 2-3 no.
  • Dry fruits (almond & cashew nut):10-12 no. (As per choice)

Preparation:

Wash and dry the sweet potato with kitchen towel, apply little quantity of ghee on the skin; Boil/microwave/roast the sweet potato, remove skin (outer layer) Keep aside. Here I used Japanese griller and roasted, which is very convenient.

Method:

  1. Take a mixing bowl put all sweet potatoes, Add sugar/ honey as per your choice into this bowl, and mash with the help of masher or hand.
  2. Mash properly more you mash better will be the taste. Add warm milk in steps to make smooth paste of slightly thick consistency not watery. Add other ingredients and mix.
  3. Sweet potato mash with milk is ready to serve or to feed your baby. You are free to decorate with dry fruits if not serving to baby.
Sweet potato mash with milk
Ingredients
apply little quantity of ghee
apply little quantity of ghee
Japanese griller and roasted
Japanese griller and roasted
Sweet potato mash with milk
Sweet potato mash with milk

27
Feb 19

Sweet potato mash with honey and butter

Toddlers/Baby recipe:

You may serve as sweet dish/dessert or regular recipe for all age group…

It was balmy winter evening when I was passing the street back home from station in Tokyo; highly pleasing delectable flavor of baking aroma was coming from a stall. When reached near the stall, I found that sweet potatoes were being baked. Japanese love to eat the sweet potatoes in both ways; savory and sweet. In Japan sweet potato is available almost whole year. Most of the Japanese sweet potatoes variety is sweeter than Indian counterpart.

I love to eat sweet potato and my husband like to eat the recipe that I am uploading today. The recipe “Sweet potato mash with honey and butter” is healthy and highly nutritious for toddlers/baby. They will certainly like the taste and smooth finish of this sweet potato recipe.

Very easy to prepare; just boil/microwave the sweet potato, peel out the skin, mash it and add some honey and dash of butter. In this recipe I grilled the sweet potatoes.

The benefits of honey, butter and sweet potatoes is good for vision and tonic for brain. Add little butter in the sweet potatoes to increase the absorption of beta carotene in the body.

Ingredients:

  • Sweet Potato (shakarkandi/satsumaimo): 2-3 no. (Small size)
  • Honey: 2 tablespoon (as per taste)
  • Butter: 1 teaspoon
  • Ghee/oil: to moisturize outer layer

Preparation:

Wash and dry the sweet potato with kitchen towel, apply little quantity of ghee on the skin of it; Boil/microwave potato, keep aside. Here I used Japanese griller, which is very convenient, remove skin (outer layer) Keep aside.

Method:

  1. Take a mixing bowl put all ingredients into this bowl, mash all with the help of masher or hand.
  2. Mash properly more you mash better will be the taste as well easy to gulp for toddlers/baby.
  3. Sweet potato mash with honey and butter is ready.
Sweet potato mash with honey and butter
Ingredients
apply little quantity of ghee
apply little quantity of ghee
Japanese griller
grilled sweet potatoes
remove skin
adding butter & honey
Mash properly
Sweet potato mash with honey and butter
Sweet potato mash with honey and butter
Sweet potato mash with honey and butter