Watermelon Rind Tutti frutti

Previously I came up with how to make dosa, rasam from the waste part of watermelon i.e how to use rind now it’s time for colourful tutti frutti that you get in stores😍 …

yes you all heard me right tutti frutti made out of the watermelon waste white part 😃…. Tutti frutti are usually made with raw papaya but here in this recipe we use watermelon rind instead of papaya, recipe is same for both . I came across this recipe in a foodie group and found it interesting, as this is prepared with scratch and I was carving for tutti frutti ☺️

I really dont want to waste anything during this lockdown time. So gave this recipe also a try 👍 And moreover I love Tutti frutti alot, I eat it regularly when I come across them on opening my fridge 😜… I had forgot to store it before lockdown and after that I couldn’t find it, really I was missing them 😔

But now because of this recipe I could fulfil my carving 😊, this can be made any time and stored and can be used with my fruit salad, icecream or in making cakes…..this tastes exactly like the store bought tutti frutti 😍

Lets see how it is made

INGREDIENTS

•Watermelon rind (white part)

•water as required

•2 cups sugar

•food colours

METHOD

•Cut white portion of watermelon into small cubes.

•Boil them in water till they become transparent.

•Stain them using a stainer and remove water completely.

•Now in a pan boil sugar with 2 & 1/2 cup water for 5 to 7 mins .

•Add boiled watermelon rind cubes into it.

•Boil for 10 mins, turn off flame cool awhile

•Now divide the boiled rind into 2 or 3 parts with sugar syrup in 3 different bowls.

•Add food color as per your choice in each bowl. Mix well, I have used 2 colours here

•Rest the mixture for 2- 3hrs or overnight as I did.

•Now pick only the rind cubes without sugar syrup and spread on a plate .

•Let them dry for a day or two.

•Tutti frutti is ready to be stored, use it as you like

NOTES

*Don’t throw the remaing sugar syrup add salt, squeezeze lemon give mix and make lemon juice serve chilled colourful drink 😊

*Same recipe holds good with raw papaya for making tutti frutti

 

MALPUAS

Festivals are on its way friends, why not try some easy and quick sweets to enjoy with your family and friends❤️..
Here are few Malpuas /Malpuris to mark the festivals 😍…. enjoy!

Do give this recipe a try as it’s easy and quick to make with few handy ingredients😊
They are slight crispy with each bite and soft to eat, I love my malpuas / malpuris exactly like this… 😀

Homemade is Happiness ❤❤❤
Recipe is as follows

INGREDIENTS

•1 cup APF(Maida)
•1/2 cup suji (fine semolina)
•1 cup Sugar (I used 3/4th cup)
•1/2 cup thick well beaten curds
•Water as required to make batter
•1/2 tsp cardamom powder
•a pinch salt
•a pinch yellow food colour (optional)

METHOD

•In a bowl or container mix all the above ingredients(except cardamom powder) to make a batter exactly like dosa batter(not too thick nor runny)

•see that there are no lumps in the batter

•Close the bowl and rest for 5- 6 hours

•Just before deep frying add cardamom powder and give a good mix

•Heat oil well, turn the flame to medium heat and pour 1 or 2 laddle full of batter and cook till its light golden and cooked one side, now with the help of 2 spoon slowly flip and cook other side till golden.

•When malpuas are done remove them using frying laddle and pressing it with the help of spoon so that excess oil is removed ,then put on a absorbing paper for a minute then store or serve topped with chopped dry fruits or chilled rabdi.

•Enjoy this festive with easy to make malpuas garnished with your favourite nuts chopped😊

NOTES

*Each time u make malpuas see that the temperature of oil is hot when you pour batter, latter turn the heat to medium and cook.

*To get perfect shape I made this in a small kadai with minimum oil in it and fried one after the other, later when you are ready ,you can make 4/5 at a time in big kadai.

*Mine first 2 to 3 malpuas didn’t get perfect but latter I got the trick to make it, so don’t loose hope if 2/3 malpua don’t come good, practice makes man perfect friends☺️

Happy cooking !

 

JACKFRUIT SWEET FRITTERS

Ponsa Mulik / Halasina Hannina Mulka /Jackfruit Fritters…… made this yummy sweet bites instantly using sooji (bombay rava), These fritters are crispy outside and soft inside with mild sweetness and influenced flavour of  jackfruit .

The other versions of making this are by adding soaked and ground rice or using rice rawa, i just love them in any ways 😍👌😀

The other version of making these fritters using rice is already in my blog please check the link if any one likes to know the recipe https://cookwithashu.wordpress.com/2015/05/27/jackfruit-moolka-mullik/

Homemade is Happiness ❤❤❤

INGREDIENTS 

•1 cup chopped jackfruit(ripe) 

•2 tblsp fresh grated coconut

•2 pod cardamom (deskinned)

•a pinch salt

•2 tblsp  Jaggery (or as per sweetness depending on jackfruit sweetness) 

•1 cup Bombay rava approximately (sooji /medium rava quantity varries upon the amount that holds to the mixture untill tthe mixture becomes thick and easy to handle and give it a shape)

•few cashewnuts chopped (optional)

•oil for deep frying

METHOD

 ▪Grind jackfruit, coconut, cardamom ,salt, jaggery to fine paste without using water remove this to a bowl 

▪Add Bombay Rawa /sooji , add chopped cashews, mix everything well till combines, make small lemon sized balls from the mixture and deep fry them on medium heat till golden and cooked well inside out..

NOTE 

*In coastal areas we use  coconut oil for deep frying which doubles the aroma and taste but no problem if refined oil is used..😊

*You can even add ripe banana instead of jackfruit  to make same fritters

 

CASHEW MANDO/MANDIGE

“Cashew Mando” …..With Deepawali round the corner here i am with a traditional konkani sweet ‘Mando/Mandige’ but with a twist of using cashews in it so i named it Cashew Mando 😃…… tastes awesome with its crunch and sweetness, there is no much difference to the original Mando,tastes similar 😃but loved the flavour of cashews ❤…

Mando are thin deep fried puris ,dusted with a sweet filling then shaped to triangles…..Its very easy to make but tricky at the time of folding as you have to be quick or else it can break if left for sometime .. 

Mando was very common and popular sweet during konkani wedding, without it the sweet box would be incomplete 😃 but now a days you hardly get to taste it or see it…. Its really tasty and economical too, i love it very much 😍 ,i would always wait for the sweet boxes that we would get after having the marriage lunch and wait to open to see these yummy Mandos 😊 ❤

I was inspired to make cashew mando from Anooshri Kaikini a foodie friends post of kajukatli Mando,Thanks to her for letting me know that mando can be given twist too 😊

Homemade is Happiness ❤❤❤

Happy cooking 😊

INGREDIENTS 

• 1cup All purpose flour(Maida)

• a pinch salt

• water to knead tight dough

•oil for deep frying

For Filling

• 1 cup Thin beaten rice (phova)

• 3/4 cup sugar 

• 1/2 tsp cardamom seeds

• 1/2 cup cashewnut

•1 tsp black sesame seeds

METHOD

▪Knead a tight dough from maida salt and water and rest it for 30 min or you can use immidetly

▪Dry roast sesame seeds and add to mixing bowl

▪dry fry cashews till slightly crunch and powder it and remove to a mixing bowl where sesame seeds are kept

▪dry roast phova till it srinks (they get fried fast with heat present in kadai after roasting cashews,so need to swtichon flame) and powder this and add to mixing bowl

•Add sugar and cardamom and make powder, add this to mixing bowl and mix all well

•Now make small balls from maida dough and roll to thin puris using maida for rolling..

▪Heat oil to smoking level and keep flame on medium heat add the flattened puri and fry for 2 second flip and again fry ,here its tricky you must see puris doesn’t get fried more or less it should not be soft either ,it must be correct ,you will understand the technique while frying one or two puris as i did 😃

▪Now remove the fried puris on a absorbing paper and start spreading the sugar mixture as seen in below picture.. This has to be done quickly or else you wont be able to give it shape of Mando..

▪Follow the same processes till your puris are done ,store in an airtight container 

▪Enjoy your home made Mandos with your family and friends 😊

NOTE

They remain fresh for a week if preserved well in an airtight jar 

 

Nankhatai/Narayan katar

A melt in mouth Eggless cookies….. This easy to make crunchy sweet cookies were my child favourite and my Mom’s speciality cookies ,she used to make it very often when guests visted us or for distribution during some celebration or birthdays….

As Gowri Ganesha festival is on its way and I was wondering what to make to munch with my relatives and friends and suddenly i saw this post of nankatais by one of my foodie friend and tempted me to make this easy recipe…. I then called my mom for recipe and quickly pendowned the recipe and started making as the ingredients were very few and handy except vanaspati but got it and made dough at night and rested it well and baked it in the morning…. Within few minutes cookies where ready 😊I am happy to see them perfect crisp crunchy ❤❤❤

Recipe is as under

​Recipe

•1 cup all purpose Flour (Maida)

•1/2 cup Gram flour

•1 cup sugar powder

•1/2 tsp cardamom powder 

•2 generous pinch cooking soda

•A pinch salt

•3/4 cup vanaspati (Dalda)
METHOD 

▪Heat pan and add vanaspati,when it starts melting switch off flame and allow it to completely melt in its own heat present and allow it to cool..

▪Sieve  Maida, gramflour, salt and soda 

▪Now to the vanaspati pan add sugar powder and mix vigorously till a smooth paste see that no lumps are formed to this then add flour mixture,cardamom powder and mix to a stiff dough ,cover it and rest it for 8 hrs

▪After the resting time you can see the dough getting hard,again crumble it with fingers and knead well and make large marble size balls or any shape as per your likings and press gently with the help of ur palm 

▪place them on a baking tray with enough space in between each nankatai and bake them in a preheated oven at 180deg for 20-25 minutes or till done..

NOTES

*1/2 cup unmelted Ghee can be used instead of Vanaspati but using Vanaspati gives perfect bakery style crunch to cookies…

*for beautiful colour one can add 1/4 tsp of turmeric powder to the melted vanaspati …

*i usually add cardamom plus sugar and make powder 

*Timings from one oven to another oven may varry so keep checking after 15-20 minutes

 

DARSAAN

Darsaan is a popular Chinese Dessert made with fried noodles or wanton strips ,It’s popularly also known as honey noodles 😍….

 Here the crisp fried noodles are drizzled with sugar ,Honey sauce and  roasted Sesame seeds and served with a scoop of vanilla ice cream  …

If you vist a Chinese Restaurant you will find it in their menu, something unique yet delicious dessert ,easy to make simple dessert ❤❤❤

There are 3 steps involved in the making the end step is little tricky but if you follow recipe it will be easy to prepare 🖒

Hope you all like this…..

INGREDIENTS 

•1 cup boiled noodles(normal or flat)

•1 tsp corflour (for dusting noodles)

•2 tblsp sugar

•1 tblsp water

•1 tsp butter

•4 tblsp honey

•2 tblsp white sesame seeds 

•Scoop of vanilla icecream 

•oil for deep frying noodles

METHOD 

▪Take boiled and cooled dry noodles in a plate dust cornflour and mix using fingers so that each noodles gets seperates from each other ..

▪Heat oil and deep fry this noodles till golden and crisp,remove this to a absorbing paper to remove excess oil

▪dry roast sesame seeds till golden (don’t burn sesame seeds get burnt within seconds)

▪Now heat a non stick pan ,when heated add sugar,water ,when sugar melts and starts caramalising add roasted sesame seeds,mix well and turn off flame add honey and give a good mix (must be thick flowing sauce),add fried noodles and combine well till each noodles gets coated well with honey sauce…

▪Serve darsaan topped with a scoop of vanilla icecream…

 

SWEET AND NORMAL PANCAKES USING MANGLORE CUCUMBER

Godi anni Cheppi Surnali Maggi Ghalnu is what called in konkani Language…..

Sweet and Normal Pancakes using  Manglore cucumber drizzled with honey,butter and served with chutney…
Here you can see two verities of pancake made using same batter ….The pancake with little yellowish in colour is sweeter version served with fresh butter and drizzled with honey … The other one is the normal pancake served with spicy coconut chutney…. so enjoy eating, double damakka with one batter :)☺😍❤….

INGREDIENTS

•2 cup dosa rice

•1/4  cup urd dal

•1 tsp methi

•1 cup poha/puffed rice

•1/4 cup coconut (opt)

•1 small cucumber peeled ,deseed and chopped finely

▪oil or ghee to drizzle

METHOD

▪First grind cucumber to paste without water,to this add remaining ingredients and grind to fine thick idli batter consistency ,

▪ferment well(min 8 hours) add salt and mix well

▪Heat a dosa griddle well , turn the flame to medium and pour a big laddle and spread lightly (this dosas are made thick or if you like spread it) 

▪ drizzling oil or ghee ,cook closed for even cooking….(cook one side )

▪Remove and serve hot with coconut chutney

Lets see how to make Sweet Pancakes using same batter

INGREDIENTS

•Few laddles of above batter 

•Jaggery as per sweetness

•a big pinch turmeric

•ghee to drizzle

METHOD

▪Add desired amount of grated jaggery according to sweetness to the batter and make thick dosa as said above , drizzle ghee and cook with lid closed for few minutes or till the crust is golden 

▪serve with butter and honey drizzled(opt)

NOTE

*1/4 tsp cooking soda/fruit salt/eno can be added to batter if batter doesn’t raise the next morning ,add cooking soda just before making dosa i…but this is optional,i never use this but some who live in cold region may need this …

*this dosa are usually cooked one side…..or if u like can  cook both sides on problem..

*Usually this dosas are thick but you can spread thin to make it crisp also using normal batter but for sweet dosa its preferred to be thick and spongy  ..

 

 

SPLIT GREEN GRAM SWEET PONGAL / KICHIDI

Here is a sweet /dessert recipe usually made during Makara sankranti /pongal Festival…This sweet is made using rice, lentils ,coconut and jaggery which gives a beautiful taste to the dish .Nutmeg powder and cardamoms gives beautiful flavour to the dish….

An Easy and quick method to make this is using cooker…You can also make this in a heavy bottom pan but the cooking process takes more time..:)

Recipe is very simple,its below please check and enjoy making it and eating it with your dear and near ones..

Happy Cooking ☺

INGREDIENTS 

•4 tblsp rice (washed)

•4 tblsp split Greengram/moongdal(washed)

•1_3/4 cup jaggery(i used 3/4 cup)

•1 cup milk

•1 cup water

•a pich nutmeg powder

•3 cloves

•1/2 cup fresh or dry coconut gratings

•1/2 tsp elachi /cardamom powder

•1/4 cup ghee + 1 tblsp extra

•few cashewnuts

•few raisins

METHOD

▪Heat cooker pan add a tblsp ghee,add cashews till golden then add raisins and toss a second and transfer this to a bowl

▪In the same cooker pan heat add 2 tblsp ghee,add moongdal and rice fry well for 5 minutes

▪Now add milk and water mix well

▪Add nutmeg powder,cloves and give a boil,close lid and take 3 whistles or cook till 80% without taking whistle

▪Add Jaggery,coconut,cardamom powder and give a good mix and cook till jaggery dissolves

▪Now add remaining ghee,fried cashewnuts and Raisins , mix well and enjoy!

NOTE

*The same recipe can be used for Chanadal pongal/kichidi…Use split chickpeas ( split bengalgram/chanadal ) instead of moongdal..

*Broken wheat can be used instead of rice

 

PEANUT OBBATTU /SHENGADA HOLIGE

​Shengache Ubbati…..Groundnut Obbatt/Puranpoli/Holige known by different names but the recipe and method is same…..It can be also said in english terms as Sweet Indian flat bread using peanuts :mrgreen:..

Makara Sankranti is tomorrow, so i am sharing this easy and quick recipe of Puranpoli,so that all can enjoy it making and eating for the festival….💐💐💐Happy Makara Sankranti in advance to all ,Have a fantastic prosperous year ahead..💐💐💐

 Many verities of puranpoli can be made some of them are made with Bengalgramdal,coconut,dates,Til,carrot,…and manymore…

Its most popular sweet ,Its common in hindu weddings, most of the Festivals,birthdays…..Its popularly and proudly said as holige utta in karnataka state :)…

Warm puranpoli , drizzled with warm ghee is a Fantastic way of eating it…but those who want to avoid ghee then no problem….

Lets see how to make this easy recipe…

Recipe :

INGTEDIENTS 
FOR OUTER COVERING

•1 cup all purpose flour /maida

•2 tblsp chiroti rawa(very fine rawa,its optional)

• 2 tsp oil  + 1 tblsp for outer covering

•salt a pich

•a generous pich of turmeric

•water to knead a soft dough

FOR FILLING

•1cup groundnut/Peanuts

•1cup jaggery (i used little less)

•1/4 tsp Cardamom powder

•a pinch salt

•1/4 glass water or little less to melt jaggery
METHOD
▪Make a soft dough using maida, chiroti rawa, oil, salt, turmeric and water and rest for 30 min by applying  oil on the dough (cover properly)..(can rest for more then 2 hrs also )

▪Dry fry  groundnut till brown spots appear

▪peel its skin grind this to powder(peeling skin is optional,but the skin of peanuts will easily goes off when fried)

▪Heat a kadai add jaggery , water to melt jaggery (at this stage you can stain if necessary to remove impurities if any), 

▪When jaggery  melts comepletly this is known as jaggery syrup(jaggery syrup is perfect consistency dont over heat this) add groundnut powder,elachi powder mix to thick mixture  and keep aside for awhile to cool, form even sized balls and keep aside..

▪Now from maida dough make even sized balls (little smaller then the filling) and roll to puri size , place the filling and cover properly and flatten this with hands to small puri then roll to chapatis using rolling pin (grease rolling pin with oil)..

▪Heat tawa and fry both sides evenly till golden spots…

▪Now your purnpoli is ready to taste..

NOTE

*Wheatflour can be used to make outer covering or use half the quantity of Wheatflour and half maida…

*To roll this you can use a greased plastic sheet 

*Drizzle warm ghee on purnpoli and enjoy..

*When this particular peanut puranpoli is warm its soft , but when stored and consumed gets bit hard,so u can either warm it up and consume or as it is…can also be microwaved for few seconds to warm it…

 

ICECREAM CAKE

​Christmas is on its way,so why not try this yummy CHOCOLATE  ICE CREAM CAKE… ☺☺☺

I made this chocolate vanilla ice cream cake for my parents Anniversary … I had seen a vedio on this a few days back and planned to give it a try on the special day… 😍😍😍

       Its very easy to make all you need is a chocolate /vanilla cake (i used my basic choclate cake recipe or you can get a ready made cake), cut cake into 2 -3 equal size roundals,place first layer spread vanilla ice cream /any ice cream of ur choice spread evenly (2-3 scoops),same way do with the 2 nd layer and close with 3 rd top layer of cake and freeze for 4-6 hrs ,wrap tightly with a aluminium foil and place in a air tight container…..

Decorate with choclate sauce ,choco chips, gems ,fresh fruits, cherries ,Strawberries anything of ur choice….
*chocolate sauce recipe 2 tblsp cocoa powder,butter 1 tsp and 2 tblsp milk mix and melt and boil in low flame till thick cool this and use as a topping for cakes or icecreams ..

* CHOCOLATE CUP CAKES – http://wp.me/p5M7RU-pR – used this recipe in a round cake tin

I followed this video for making this 

http://www.foodnetwork.com/recipes/ree-drummond/ice-cream-layer-cake.html?soc=socialfnvideo_20160324_59660436&adbid=10153408542361727&adbpl=fb&adbpr=20534666726

Note 

*i freezed overnight,later at the time of cutting i garnished with kiwi fruit

*Rest 3-5 minutes to room temperature before cutting for smooth cutting..

icecream cake