Coconut Vanilla Macaroons and food fiction

Hey everyone.. the last of the desserts..

Fig.1. Coconut Vanilla Macaroons

 I spotted these on Champa's blog Versatile Kitchen. The recipe is simple:

Roast 2/3 cup of all purpose flour till it smells sweet. Then add 1/2 teaspoon salt and a little less than one 14 oz bag of sweetened flaked coconut in it. Mix well. Now mix 1/2 teaspoon vanilla essence with a little less than one 14 oz can of sweetened condensed milk. Add to the dry mix above. Mix by hand. The "little less" is because I did not want them to be too sweet. So use your judgment for sweetness. The "dough" should be thick, moist, sticky and pliable. Now make small flattened balls and place on a greased baking sheet. Use oil on your hands if needed. Bake for 10-15 minutes at 350 F, till the coconut flakes are lightly toasted. That's all! How quick and simple! And eggless too!!

Now it's time for another silly story. This story sends good wishes to people who have SAD. And it goes to Jaya of Spice and Curry who is hosting the event Chalks and Chopsticks started by Aqua.

Raushni Suryavansham and the terrible Dark

Raushni Suryavansham was the name of our favorite girl.
She was ever bright and sunny, and her life was a whirl.
Up and about, always busy and fulfilled,
Perfect was her life, like Mango Lassi, chilled.

But then one day Raushni, met a terrible Monster!!
Dark-vader was his name, (atleast that's what he announced her).
He said, "Hoo-haa!! I am Dark-vader!! People fear me and run!
Raushni Suryavansham.. my reign has begun!!"

For many days and many nights she was haunted by Dark-vader,
She lost all her joy and josh to the Energy Invader. 
Raushni's sunny soul was gradually exhausted,
And one day, darling Raushni simply couldn't get out of bed.

Then Raushni's Dad had an idea! He got broad-spectrum energy-savers.
Mom made Coconut Vanilla Macaroons - Raushni's favorite flavours!
The roasted flour and toasted coconut had an irresistible aroma
which wafted slowly to Raushni's room and she awoke with a delighted "Oh, Ma!"

It smelt like summer. Was it summer? No.. the Dark Monster was still in sight
hovering around.. between her and her macaroons.. like a terrible terrible Blight!
"Hoo-haa!!" said Dark-vader, "People fear me and run!!
I am terrible! I am mean!! And I fear no one!!"

This monstrous Dark-vader had made her life Helly!
And now, the impetuous blighter was coming between Raushni and her belly!
Raushni WOULDN'T take it any more! She sprang out of bed.
"I'll take you up on your word and RUN!!" and kitchen-wards she sped.

She scooped up a warm macaroon and popped it into her mouth.
Summer and Winter had imploded.. it was like she had flown South!
Dark-vader was close at her heels. But instead of being afraid,
Raushni charged straight at her Bully with a mean Coconut Grenade!

"Hoo-haa!!" she bellowed with fury, "I am Raushni Suryavansham!!
Dark-vader, you better run.. for this is the land of the SUN!!"

Dark-vader had met his match! He grabbed his dark cloak,
heading straight for the nearest rest-room, (terror-struck old bloke.)

Raushni had won back her joy. She would never fear Dark anymore!
Under bright lights, with foodie delights, she danced, "Teri Ore, teri ore!"

Thanks for reading everyone! Best wishes to anyone suffering from mild or severe SAD.

Nankattai

Hey everyone.. Happy December! 'Tis the season to make goodies!

Fig. 1. Nankattai by the window sill

Do you have any favorite holiday goodies you almost always bake around this time of the year? I usually make all sorts of cookies. Nankattai this year is the first in line. I will be baking crinkle cookies and chocolate chip cookies next. I like to put all sorts of stuff in those. Might add some toffee bits this time. Mint chips and raspberry chips also taste terrific with chocolate based cookies. I love baking cookies. Hope to pack a few goodies and mail them off to family and friends. Let's see how much baking I manage.

Nankattai are cookies my Mom used to bake back home. So this is her recipe. There is nothing like the warm and fragrant elaichi with a hint of nutmeg! Start off the morning with Nankattai baking hot in the oven... and you know that the day ahead will be just perfect! You can imagine having these mildly sweet cookies with some yummy adrak-elaichi-wali chai (ginger-cardamom tea).

Some of the above yummy is now officially in the tummy.. some of my cookie giftees will just have to wait for a few more batches! ;) And yes, I took the pan over to the window sill to get some real light in the picture.

Besan ke Laddoo

Hidey ho everyone...

Fig. 1. Besan ke Laddoo

Firstly I must apologize for not visiting my co-bloggers a lot lately. Just busy. Also to my readers, I must apologize for the longish duration I have not posted here. I have been cooking. But my pics aren't coming out too great. I flatly blame the dark evenings and short daylight hours for this!! Finally this pic seems to have turned out ok. So these Besan ke Laddoos are okayed to be posted. :)

This recipe is from Manjula's Kitchen. Actually I am not such a big fan of Besan ke Laddoo. Despite a humongous sweet-tooth, I never seem to have craved for them. I guessed that meant that I was not super-fond of this variety of Laddoos. And yet.. Manjula's Kitchen.. and her videos.. her videos are really are cute. I had to make them after I saw her make these!

I thought, chalo.. post-Halloween Holiday Season is officially here. So I can enjoy the making of the Laddoos, surely someone will enjoy the eating of them!

And I must admit the finished product is just really delicious! Even I have changed my mind. I think it may be because they were super-fresh.. warm and fragrant, right off the pan! Not too greasy, not too sweet... I must admit that it sure does make a difference when you make something at home and hog on it fresh and warm!

Godhuma Dosa

Hey everyone.. no soaking, no grinding, no fermenting,absolutely no prep what-so-ever for this dosa!

  

 Figs. 1, 2, and 3: Godhuma Dosa in various poses.

I found this on Indira's old blog Mahanandi. It is also available other places as Wheat Dosa or Godhumai Dosa.

Method: Mix wheat flour (chapati aata) + water in about 1:2 or 1:3 proportion. Add salt to taste. You really shouldn't stick to these proportions for water though. Because I ended up messing around with the batter consistency till I achieved the correct texture in my dosa. The batter should be really thin. When you pour it on the frying pan, the paper-thin dosa should immediately form this mesh-like pattern. (You don't have to spread it, pouring should be enough.) If the batter is too thick it will not form this mesh. I have put up three pictures so that you can see the mesh. Try one or two dosas.. at most your third one will definitely be right!

One cup wheat makes about 5-6 really thin dosas. And Indira instructs to not leave the batter sitting for too long, becomes a gooey mess apparently. Noted! :)

Cheers and happy cooking everyone!

Chocolate Banana Bread and Banana Bites

Hey everyone... a double recipe today! Chocolate Banana Bread and Banana Bites.

Fig. 1 Chocolate Banana Bread

Fig. 2. Banana Bites

I love eating lots of bananas. Bananas contain potassium. When I started running, my legs would be sore all the time. At some point I decided to look up what I could do to reduce the soreness. A little reading showed me that potassium intake is good to keep soreness at bay. And eating bananas is a good way to get potassium in my daily diet (I don't particularly fancy eating potatoes every day). So a banana a day keeps my soreness away! 

But my banana consumption, weather conditions and grocery frequency are three data points that do not always lie on one line. I hear people freeze bananas or keep them in the refrigerator. Please let me know if you do that and it works ok for you to make something later. 

Anyway.. as is obvious.. almost every alternate weekend, sometimes even on week days, I am left with 1 or 2 bananas that are threatening to self-destruct. And even if desserts are not the best way to get one's potassium, they are a good way to not-waste over-ripe bananas.

Aloo Paratha

"Garam garam para(n)they!" Reminds me of Hindi movies!! :D

Fig. 1. Aloo Paratha

Aloo parathas are my favorite kind of parathas. And usually they turn out pretty decent. I feel that the trick to making really soft-soft aloo parathas is: 1) roll out the rotis a fair amount so it will be easier to wrap up the stuffing and 2) DO NOT stint on the potato stuffing! If you fill in plennn..ty of potato and wrap it up in the rolled out roti, there is no way the parathas can fail to wow anyone.

The only problem with supremely soft aloo parathas is, they just have to be served hot!! Once they cool down or are refrigerated they become somewhat average parathas. So I tend to make these parathas only in casual settings, with few eaters, and when I know I have time just before dinner and I can serve them still hot almost right off the pan.

That's how I served them this time, fresh and piping hot!!

Punjabi Kadhi Pakoda

Hi everyone.. Kadhi Pakoda today. Sanjeev Kapoor's Kadhi and Raaga (The Singing Chef)'s baked pakoda. Can't go wrong, eh? Right on! :)

 

Fig. 1. Punjabi Kadhi Pakoda

Sanjeev Kapoor's Punjabi Kadhi goes back to "olden" days. Family and friends used to love this Kadhi so it became the norm to make this North Indian version. But we sometimes exhaust a dish by repeating it way too often. Thus was the fate of this recipe. And by now, no one in the house really thinks Kadhi is a great dish. Reeks of monotony.

What's worse is that right from the beginning, the "anti-oil" and "anti-deep-fry" in me has always skipped pakodas in the kadhi. So really what I make is only kadhi, never kadhi pakoda. We do occasionally make pakodas at home, but they are never destined for kadhis. So Kadhi-Didi, sadly, is relegated to the rome-shome status on my menu and I almost never make Kadhi if I can possibly help it now. :(

Past few days I noticed kadhi-pakoda show up on quite a few Blogs, Sayali's and Priya's for instance. Those posts and their pics brought to my mind that it's been a while since we had some kadhi. I also noticed the fact that no one posts only kadhi! Am I the only one making kadhi solo? Maybe making the pakoda would be a good way to freshen up our kadhi-palate!!

I have plenty of besan sitting around that would be happy to receive some attention, so kadhi is a good candidate. This week I also had some spare cabbage sitting in my crisper. So I figured it is time to think about making pakodas. That would consume besan as well as the cabbage. And now I have the world of blogs at my disposal. Why worry about frying!! I set about searching for good "baked pakoda" recipes. And of course Raaga's blog quickly provided me a promising start!! So my plan to make kadhi-pakoda got a resounding "lock kar diya jaye!"

Extreme Make-Over Kadhi Edition begins!

Brown Pittye Unde (Laddoos)

Hey everyone.. it's finally time for some sugar!!! :)

Fig.1 Brown Pittye Unde

This is a dish I made up by chance.. ok, I admit it, by mistake actually. I was making Finger Millet Cookies from Aayi's Recipes. And instead of using a real cup measure, ignorantly, I used those Corelle style Mugs! Obviously all my measurements for ragi flour and sugar were in Mugs and the butter was in terms of butter-sticks (which translates to real cup measures). So that attempt was botched in terms of cookies. My "dough" ended up dry and crumbly. And I wasn't able to make cookies out of it.

But I was able to press the dough into laddoos!! Thus were discovered these laddoos. And the best part is that they taste really great!! Even hard-core people in my family who say, "Ragi? Ugh!" have been known to love these laddoos. Mind you, I have never told them this is Ragi. That explains the arcane name "Brown Pittye Unde" i.e. Laddoos made with brown powder/flour. Sneaky, sneaky!! ;) After my cunning attempts to mask the Ragi-ness of these.. don't you go about calling them anything else! Otherwise sooner or later it may get around to my folks!

Vegetable Upma

 Fig.1 Vegetable Upma

Today's post is for the Tried and Tasted event held at Dil Se this month, which features Raaga - The Singing Chef!  I had never visited Raaga before (I am fairly new around here). I saw this event and her blog mentioned on other blogs. So I went and checked her out. She has tons of recipes. Lots of vegetables. Good find for future reference. From her posts, you feel Raaga is someone you might easily know, amongst your friends or class-mates or work-mates. If you explore her other blog you will see a lot of cool pics she takes around Delhi, etc. I also liked the fact that quite a few of Raaga's recipes resonate my sentiments for the quick, time-crunched style of food I often have to make.

Do I love to cook? Or am I cooking because I just have to? I think it's a combination of both.. there are times when I love to put together something awesome, don't mind the effort at all.. and other days when I am just so exhausted and tired of having to do everything on this planet!!

One such hectic day, I got home in time for a late lunch. I didn't want to cook. But I was hungry. My brain hurt and so did my body. So I did what everyone does in these situations.. I procrastinated! I surfed the internet.. the friend of all procrastinators.. hoping the food thoughts would just go away.. instead I found myself prowling on Raaga's food-blog. I casually browsed through her posts, looked at pictures of food, read her funny weeknight-stories about how she quickly whipped up something delicious! :) In no time I was in a better mood ... Look at this woman, I thought, she's cooking on weeknights! Yes, it's tough, but she's getting on with it! :) Inspired! Surely.. there must be something quick I can make for myself too! That's when I zeroed in on this quick and easy Vegetable Upma from her blog. At such times, we just let the vibes from Singing Chefs draw us to the kitchen and whip up an Upma. Go crazy and have breakfast at lunchtime! ;)

I loosely followed Raaga's recipe with whatever ingredients I had in my pantry and refrigerator. The Upma looked so good and I was so ravenous that I remembered to take a picture only after I had already scarfed down some! ;)

Here's what went into it:
Ingredients:
Rava (semolina) - 1 cup
Water ~ 2-3 cups
Mixed vegetables (chopped, frozen bag, contained onions, red and green peppers, carrots, peas, corn, lima beans, etc) - 1&1/2 cups
Udad Dal - 1/2 teaspoon
Chana Dal - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Heeng (Asafoetida) - pinch
Kadi patta (Curry leaves) ~ 6
Ginger paste - 1 tablespoon (I like lots of ginger)
Red chilly powder -1 teaspoon, or to taste
Oil ~ 1 tablespoon
Salt to taste

Procedure:
1) Dry roast rava (or, put it in a bowl in a microwave and heat for about 3-4 minutes).
2) Heat oil, season the udad and chana dals, mustard, heeng, kadi patta and then ginger (in that order).
3) Add frozen (semi-thawed) chopped vegetables in the pan. Saute till they are cooked. Add salt and red chilly powder. Mix well.
4) Add roasted rava, saute a bit. Now add water. Water measurement may vary depending on how high your heat is. Add reasonable amount so that rava can absorb it. Add salt, cover and cook.

That's that!! Vegetable Upma is ready and we have triumphed over another day! :)