Coconut laddoos using milkmaid

 I am always thinking all sweet as ever since zamee has joined the gym he just wants more of sweets and just because of that we are also into it. I avoided that part of the cuisine a long time back but right now really can't resist it. I have to think early and prepare in advanceresist . He does have it in small amounts but the only clause is the pantry must have a dessert everytime.

I am into this theme ' cooking three ingredients that I will be posting every month. I feel I  need some thing to push myself from behind like some challenges and the blog needs a lift upfront . There are so many recipes but  I do get lost many times and it's like a gun point where I just cannot move my blog. 

I had a packet of desiscated  Coconut lying around . One of my brother's had got it thinking it would be a substitute for curries it turns out he was not satisfied with it . I personally like curries with dessicated coconut added as it brings a lovely smell . There was also a half tin of milkmaid after making the Turkish milk cake  lying around in the fridge and I had to use it immediately before it vanish off to hungry tummies if they find out.

I  had so many ideas in my mind regarding what all to make with it. But as this was the three ingredient challenge theme . When zehna asked me to make a simple one I  was thinking of making with nuts added as so here's the recipe. 

Ingredients

• 2 cups dessicated coconut
• 1 tin milkmaid
• 1/2 cup cashews

Method

• Heat the pan on low flame .
• Slightly toss the dessicated coconut and milkmaid together.
• Do not over heat . Just warm it up for two minutes only.
• Take off the stove and mix well to form a dough . Make lemon size balls and roll of dessicated coconut flakes . Chill before serving .

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Oats bran muffins

Oats bran muffins are super healthy and perfect for tiffins and snacks for kids. Today I am baking few as my son who is in class 1 has complained recently that he is not getting an interesting tiffin to school . Yes he actually said that I was so confused .. I always pack in interesting tiffins for him . But it's not fun anymore for him to have at school . What he meant was he wanted extras ...like pizzas cupcakes pastas .. not the boring rice and sambar and vegetable fried .. now that put  me in a spot . But I guessed this is going to be  fun . Creating new recipes for his tiffin.. may be I will load up a few on my Instagram stories.. do check it out ...

Ingredients:

• 1 cup Wheat Flour
• 1 cup Oat Bran
• 3/4 cup Brown Sugar
• 1  1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/4 teaspoon Cinnamon Powder
• 1 Egg
• 1 teaspoon Vanilla Essence
• 2 tablespoon Oil
• 1  1/4 cup Milk
• 1/2 cup  Dry Fruits
• (My 1 cup measures 240 ml)

Method:

• Preheat oven to 200 degree C.  set up the cupcake tray with cupcake liners  .
• Take all the dry ingredients like the wheat flour, oat ,baking powder, baking soda, salt, cinnamon in a bowl. Give it a stir amdix well completely.
• Take all the wet ingredients like  egg, vanilla, milk and oil in a bowl and mix till sugar is melted.
• Pour this into the dry ingredients and fold gently.Add in raisins  and fold gently.
• Drop dullops of this into cupcake  pan and bake for 16 to 20 mins.
• After done ,Remove and  cool for 10 mins.

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Jackfruit shake

I just tried this shake and it's going on with everyone having it. I loved it . For those who love jackfruit and it's products like jackfruit jams ,ice creams ,etc then this is something you have to try. I am not a real Jackfruit person . I actually blove the raw one which is made into stir fries ( chakka varathe ) and that only thing that's my favourite. I can eat a whole bowl . But I really don't like the fruit part very much . The season for this fruit is actually over  but still some parts of neighbours have it still. Once the rains have started jackfruit a tend to lose their sweet level and tastes soggy.
So here's the recipe. And do try it out .

Ingredients

1 cup jackfruit slices
1 cup frozen milk crushed
Sugar to taste
1 teaspoon cardamom powder

Method
Blitz all ingredients to a smoothie texture.
Serve cold .

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Kuttanadan chicken curry

While I was deciding what  to make  for  dinner my first thoughts were making something like creamy and thick coconut base curry . I was planning to make it during Ramadan itself  since we always had chicken and beef and  something I'm  not proud of. I  would rather have veggies but as during the month no one would like vegetarian   it would be easier to finish it off with a yummy curry  rather than make something that I am not sure my family  would eat. After creamy curry was ready Aj messaged me that he would be late as he had a wedding to attend ..it's a usual thing.  Last minute reminders.

I do make chicken curry occasionally, which is either a mullagu curry or a thin  coconut based.  We had porotas and this curry was a perfect match . While the rainy season is on its way and some parts it's almost here such curries are so welcomed to my folks.

MARINATION:

1 kg Chicken

1 tablespoon Kashmiri Chilli Powder

1 teaspoon Turmeric Powder

2 teaspoon Garam Masala Powder

Salt to taste

2 tablespoon Ginger Garlic Paste

FOR GRAVY:

1/4 cup Coconut Oil

1 teaspoon Mustard Seeds

Curry leaves a handful

2 Onions  chopped finely

2 to 3 slit Green Chillies

2 tablespoon Ginger Garlic Paste -

4 Tomatoes large chopped finely

2 tablespoon Kashmiri Chilli Powder

2 tablespoon Coriander Powder

1 teaspoon Cumin Powder

1 tablespoon Garam Masala Powder

2 teaspoon Black Pepper Powder

Salt to taste

2 cups Thick coconut milk 

Instructions

Take chicken in a bowl, add all ingredients for marination to it and mix well. Leave aside for 30 mins.

Now heat oil in a pot. Add in mustard and curry leaves.

Add in onions and cook till golden brown.

Add chilies and ginger garlic paste and mix well. Saute for 2 mins.

Now add in spice powders,salt and mix well.

Add chicken and coat well in spices.

Add in tomatoes and cook that till it is mushy.

Cover and cook the chicken for 25 to 30 mins.

Now add in coconut milk and mix well.Cover and simmer till oil floats on top.

Serve with rice.

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Almond cookies

Cookie day and the beginning of a new month this year .Without much happening these days we had minimal cooking day today but that goes without saying how as much as I enjoy cooking, but some days I really temper my mood down that you do not want to do anything at Home for the many  days to come! So today  I am thinking of something light  at home  for dinner rather than something home made… but also its rainy season we would prefer to have warm soup or cozy ginger tea .

My kids love cookies, munchers! They love to munch on biscuits, chips and cookies any time my pantry has always stock of whatever they like. Nowadays, I am trying to push myself to bake them at home, so that I know what they are eating is home made and free of preservatives, cakes and  cookies are always welcome here.I had eyed these almond cookies for a long time now , and I have baked these a couple of times. I kept it in a little jar inside my hidding place that's  in my kitchen store as I knew the minute they get hands on it it will vanish in no time . Yes, it had disappeared by the time I was back from office, As guests have come form my uncle's place it was served with along the other kaddis and they were delighted . Packed and given off too.  I would hopefully bake them again…

Ingredients:

300 gms or  3 cup flour

200 gm butter

1 cup Powdered Sugar-1 cup

1/2 cup Cashew powder

1/2 cup almond powder

2 teaspoon Baking powder-2 tsp

2 teaspoon Vanilla

1 Cold Egg

Method:

Preheat the oven to 180°C.

In a large  bowl beat together butter,sugar and vanilla till well combined.Add in egg and mix well.

Now add in almond and cashew powder and mix well.

Add in the flour,baking powder and mix till it gets combined and forms a soft ball.

Divide to equal sized balls and place them  on a well oiled baking tray. Centre each cookies with a almond  piece.

Put in oven and let  bake for 15-20 min or until golden brown.

Remove it from the oven and let it cool in the wire rack for 30 min.

Store in air tight container.

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