Tropical Smoothie and Coconut Ladoo

Tropical Smoothie
Fresh Coconut water 2 cups
Pineapple Juice 2 cups
1 Mango slice
Fresh grated Coconut meat ½ cups
Yogurt 1 cup
2 tbs of sugar

Method
Grate coconut meat, or blend it in mixer.
Now put all the ingredients in mixer and blend well .Refrigerate for 2 hrs before you serve.
Coconut water is good for tropical climate and adds the advantage of Yogurt; this drink gives a cooling effect in hot humid weather.

This is going to Raaga at The Singing Chef , who is hosting WBB this time, visit here for more details , Express -WBB .Wbb is an event originally started by Nandita at SaffronTrail .

Coconut Ladoo

Fresh coconut meat grated 2 cups
½ cup of sugar
3 tbs of Besan or chick pea flour
2 tbs of milk
4-5 tbs of ghee

Method
Heat up ghee , now add coconut and sugar and cook at low for 10 -15 mints stiring continuously .Make sure the Batter doesn’t stick to base .
When it starts to collect and comes out smoothly from the side of Kadai , this is ready .
Now add milk and besan and mix well , add this mixture to the coconut and cook at low for 5 mints till the milk mixture gets dried .
Take out in a separate plate and quickly start to roll them into small balls like ladoo .Coconut Laddo is ready .
This is very similar to Narkoler Naru except that Narkoler Naro is made with Gur and coconut only .

These are going to Suganya at Tasty Palettes , visit here for more details AFAM-JUNE.

Afam is a Monthly event started by Maheshwari at Beyond The Usual .

Happy Cooking

Pabda Macher Jhal (Bengali Fish Curry)

Living in Kolkata has helped me in many ways , my fondness for fish grew day by day , what more Can I ask for when our local Fish Markets is loaded with fresh supply of innumerable Variety of fish every day .One Fish is Pabda from Ganges ,This fish is quite tasty to eat when its made with the coarse fresh home-made powder of cumin,Nigella seed and Black Pepper powder .This combination of spice gives this fish curry a distinct Black color , also called by My little one Kalo Macher Jhaal .I have slightly put the spice content to a higher tone to satisfy our cravings for spicy fish curry however Just lower the spice and its good for stomach specially for Pregnant Ladies and toddlers , Other fishes like , Bata ,Magur ,Tangra or sometimes Pona Mach can also be made in a similar way .This brings a great change to a normal fish curry ,Making it more edible and delectable.

Morich Kalo Jeere diye Pabda macher Jhaal (Bengali Fish Curry)
Recipe Requirements
5-6 large Pabda Mach or fish
½ tsp of red pepper powder
2-3 tsp of cumin seeds
2-3 tsp of kalo jeere/kalaunji(nigella seeds)
2 tsp of black pepper powder
½ tomato chopped
1 tsp of turmeric powder
3-4 tbs mustard oil for frying fish +2 tbs of mustard oil to make the curry
1 cup of water or vegetable stock
Method
Marinate the fish with turmeric and salt , keep aside for half hour
Heat up a Kadai and add mustard oil , fry fish on each side for 5 mints at medium till they are turned little brown . Be Careful while frying Pabda Fish.Take out gently after they are fried .
Now grind to a coarse powder, cumin seeds , Kalo jeere or kalaunji (Nigella seeds) .Add black Pepper and red pepper powder .
Add the fried fish and the coarse powder , turmeric , salt , 1 cup of water and tomato and 2 tbs of mustard oil.Cover and cook at low for 10 mints.
Take out when the gravy is thick , serve with warm cooked rice .
If Making for Toddlers , just add more water and half the spice , quite like Patla jhol..This Jhol is good for even pregnant Ladies. I used to have it while I was expecting with my little one, quite often. This remains our easy to cook and easy to digest recipe for rainy days.
Happy Cooking Friends.

Mango Lassi and Kadhi with Besan Pakode for Frozen Yogurt event

Mango lassi
Fresh Pulp of 1 Mango
2-3 cups of yougurt or curd
2-3 tbs of sugar
2 sandesh, recipe link for Sandesh recipe or any other Khoya sweet
Roohafza 2-3 tbs
Blend all in a mixer .Chill in refrigerator for 2hrs .
At the time of serving add crumbled sandesh over top and few drops of Roohafza..

Kadhi with Pakode

Requirements
3 cups of yogurt
1 cup of water
3 tbs of Besan (Chick Pea Flour)
2 tsp of fresh grated ginger
1 tsp of cumin powder
1tsp of garam masala
1 tsp of salt
Pinch of sugar

2-3 tbs of fresh chopped coriander leaves
For tempering
1 tsp of Mustard seeds
1 Dry Red pepper

1 small onion chopped finely
1 bay leaf

Method
Mix in curd and water , whisk well , set aside.
Add all the dry powders, red pepper , garam masala,cumin powder and Besan,
Heat up Mustard oil, temper it with mustard seeds, dry red pepper powder and Bay leaf, now add chopped onions, ginger and fry at low for 3-4 mints.
Now add the Yogurt mixture , cook at low for 1-2mints .
For Variations
Add Besan Pakodas
Besan 3 cups
1 tsp of salt
pinch of Baking soda
1 tsp of Red Pepper powder
Mix well with water and keep the constituency little bit thick .
Heat up Mustard Oil and drop spoonful of batter to the hot oil, Fry at low.
Take out and cool , now add to the prepared Kadhi .This will thickened the Kadhi a lot,add warm water if required .

This is going to siri at siri corner, visiy here for more details Frozen Yogurt .

I would like to mention , one of my friends at Daily Meals has forwarded nice matters award .Thanks Vijaya for thinking about me .

Happy Cooking Friends

Mangshor Keema or Mutton Keema Curry with Vegetable Pulao

Weekends are always a good break to charge up our batteries for life , and the meals also plays a crucial role in it , somehow we indulge in some spicy, tangy and rich food .Mutton Keema or minced meat curry and vegetable Pulao is one such meal .Keema or Minced meat is quite an intriguing ingredient .It can be great to have minced meat kabab any time of the day or simple keema,I remembered making Ghughni with minced meat during Durga Puja on dashmi .This Ghughni is made with Matar Dal or sometimes with Chick Pea .

We put The spice content in Minced meat curry on a higher note as the spice enhances the flavor of minced meat . meat is first marinated and then the meat is deep fried at med with all the spices , little bit of frying and then its is transferred to Pressure cooker for quick cooking, otherwise in the contemporary method whole of the fried meat is slowly cooked over a very low flame for an hour .Both the way keema is such a pleasure to eat .
Here is the way we like to prepare our Minced Meat curry , this curry is loaded with oodles of spice .This is one hot and spicy meal for hot summer afternoon. We thoroughly enjoyed eating it with vegetable pulao .

Mangshor Keema (Mutton Keema) aar vegetable Pulao
Keema or Minced meat – 1kg
For Marinating minced meat
Turmeric powder- 2-3 tsp
Red pepper powder-3-4 tsp
Coriander powder- 2tsp
Salt -2 tsp
2 tbs of mustard oil
For the Masala Paste
2 medium size onion
2 inch fresh ginger
10 -12 cloves of garlic
Grind the above in Mixer
tempering and flavoring
onion-3-4 chopped finely.
Sugar -1 tsp
Cardamom- 5
Cloves-6
Cinnamon- 2-3 inch stick, broken into pieces
2-3 bay leaves
2 -3 tbs of mustard oil
1 tomato chopped finely
Method
Wash the minced meat in little warm water and take out and drain .
Marinate the mutton with turmeric, red pepper ,salt,mustard oil.
Meanwhile prepare the masala Paste . Add to the marinating Mutton,and set aside for 1 hrs .
Now heat up Kadai or any heavy bottom pan, add mustard oil and let it heat up.
Add sugar, bay leaf and all the spice including, cardamom,cloves and cinnamon .
Add onions and fry at med for 3-4 mints till they are slightly brown, add more oil if necessary .
Add the marinated mutton and now deep fry the minced meat for 10 mints at med high.
Transfer the content to a pressure cooker and TIP-add the water by slightly warming in the Kadai which you used for deep frying ,this way the masala that has stuck at the sides of Kadai will come out easily and it can be added to the Gravy also .Add one chopped tomato also .
Cover the cooker Pan and lock it , at full high flame , one whistle and quickly lower the flame and let it cook for another 10 mints .stop the Flame and let the pressure subside .
Open the cover and sprinkle chopped coriander leaves (optional).

Vegetable Pulao
Basmati rice – 2cups (we used Govind Bhog Rice)
10 beans chopped finely (you may add other vegetables also)
1 medium size onion
4 cloves of garlic chopped finely
½ inch of fresh ginger chopped finely
2 inch cinnamon broken into random pieces
6 cloves
3 -4 cardamom open in between .
2 Bay leaf
3-4 tbs of Ghee for frying
Method
Wash the rice thoroughly and soak them for 10 mints , now transfer them in large vessel with water and cook the rice , Drain the water when its partially done .
Now heat up the Kadai , add ghee and all the tempering ingredients and fry at low for 2-3 mints till the nice smell of Spices comes out .
Now add all the dry fruits , beans and tomato , again fry them at low for 4mints , Now transfer this mixture to the cooked rice and gently mix them , if required at this time add more ghee .Take out the entire Pulao in a Hot Pot and cover .Let it remain there for at least ½ hrs this way the rest of rice that needs that extra cooking will be done .
Open when you are ready to serve and eat .
Happy Cooking Friends.

Stuffed Jumbo Shells

Stuffed Jumbo shells
This recipe for stuffed Jumbo shells laid dormant, sleeping in my blogger draft for about a year ,I guess. I remembered making this dish while staying in US , we had some of the friends who were coming to visit us and on a short notice and I had to fix the dinner .This turn out to be a great hit with them ,hope you also like it ..This recipe can be well incorporated with Manicotti pasta also .

Stuffed Jumbo Shells

Recipe Requirements
10- 15 Jumbo shells
Home Made Panner ( Cottage cheese )
2 tsp of Italian seasoning
2 tbs of fresh chopped coriander leaves
1 tsp of salt
1 tsp of Red pepper powder
1 cup of tomato sauce or any Pasta sauce .
1 tsp black pepper powder
1 tsp of cumin powder
1 medium size onion chopped
1 garlic pod chopped finely


Method
Make the Shells according to package directions .Heat up water in a heavy bottom pan .add pinch of salt .Give them plenty of space to swell and you wont be disappointed , it will take 7-8 mints to cook them ,drain the water .Cook them until they are crunchy to bite .
Preheat the oven to 350 deg F .Meanwhile you prepare the stuffing .
Crumble the Paneer, add all the ingredients and now fill in every shells , use your hands for this it will be easy to fill in,shift the stuffed shells to the baking casserole and add the pasta sauce over them , sprinkle cumin powder over it , cover it and cook it in oven for 10 to 15 mints .
sprinkle some shreded cheddar Cheese and bake another 3-4 mints, Take out ,Serve and enjoy .

Happy Cooking