Roasted Coconut Paste

Coconut is an essential ingredient in many dishes from the cuisine of Kerala....Curries made with coconut provides richness to the dish & makes it more delicious😋
There are some curries when i need 1-2 tbsp roasted coconut paste i feel so lazy to roast a little coconut,so whenever i am free i roast 1 coconut  grind it to a paste & keep in freezer in ice trays in that way i can add a cube of roasted coconut paste to my curries eg: Onion Egg Roast instead of coconut milk you can add 1 cube roasted coconut paste... When ready to use take it out from the freezer & add to the curries .. It makes the cooking easy & quick...

Roasted coconut paste is used in curries & desiccated coconut is used for in bakery products & is available in number of stores you can make it @ home & store in containers & refrigerate it... 

Cinnamon : I love the smell of fresh cinnamon  & add them to many of my recipes, even in my roasted coconut paste  i add a stick of cinnamon, it makes an amazing difference to the curries & cinnamon is also good for health ....My favorite spice 😊 I even add to my sambar check out → Sambar with Roasted Coconut 

Method : For roasted coconut...

 Heat a non-stick pan or a thick bottom skillet ( I prefer using non-stick pan so i need less oil) on medium flame & add 1 grated coconut & fry continuously ( The roasting of coconut will take some time but once it is made it is a gr8 time saver & it could be used for few months ) keep frying ... When it changes its color add coconut oil 1 tbsp or any other oil...

When the coconut is light brown  add 2 sticks of cinnamon ( cinnamon is optional ) fry continuously till its golden & crispy... Turn off the heat & keep aside to cool. Add 1/2 tsp turmeric powder.

Grind to a fine paste adding little water & once its made transfer into ice cube making trays with a lid  & store in freezer.. Whenever you need roasted coconut paste just take out some cubes & add them to the curries...😊

For desiccated coconut :

1 fresh shredded  coconut, preheat the oven 180c...Spread the shredded coconut on a baking tray avoid clumping together....Place the baking tray inside the oven & bake for about 18-20 mins ( you need to pay attention & check the coconut frequently, do not let it brown when its dried completely it's crispy to touch remove it from the oven & let it cool..
Transfer to a food processor or a mixer, powder it finely store in a container & refrigerate it.....Make various delightful recipes.... Enjoy the goodness of coconut  😋

Brownie Ice-cream Parafiet

Shot glass desserts are always in trend & is a craze nowadays in most restaurants, kids & elders enjoy these desserts 😊 If you have ice cream in your freezer & leftover brownies →Choco Coffee Walnut Brownie  or cakes you can make terrific desserts 😋 Put it in a individually wine glasses  or any shot glasses to make a beautiful presentation....

When i bake  brownies be it chocolate or Choco Coffee Walnut Brownie   i make sure to store a few of these brownies to make glass desserts it's yummy!!!! These are perfect when you have sudden guests for lunch or dinner you can make quick desserts..

All you need  is chocolate brownie or Choco Coffee Walnut Brownie , ice cream, chocolate sauce or rose syrup, muesli, dry fruits...

Chop the cashew & pistachio or any dry fruits..

To assemble the parafiet : Crumble the brownie & lay @ the  bottom of each glass,pour a tbsp of chocolate sauce, next a layer of nuts & muesli or cornflakes over it next add  a spoon of  ice-cream you can use the ice cream scooper this will give you a nice small scoops next a layer of crumbled brownie top it with a small scoop of ice cream & sprinkle nuts over it..Serve it immediately... Or

Or

Instead  of chocolate sauce you can add rose syrup & instead of nuts add ripe mangoes pieces & top it with ice cream & chocolate chips or fancy sweet vermicelli..Serve it immediately & enjoy 😋  

Check out → Choco Coffee Walnut Brownie ...

Papaya Cake with White Chocolate Ganache

I always say that time goes by too fast & now it's the year 2017....Happy new year to all my readers thanking every one who has stopped by this little blog to check out what I've been posting this year😊 I'm very lazy & not good @ writing but want to write all my childhood memories & tips i learnt from my parents& I'm always stuck wondering how to write but i enjoy blogging & coming back to this month recipe is papaya cake with white chocolate ganache seems so elegant  😀  

Papaya is not my favorite fruit especially the raw ones but i have ripe papaya daily it's good for digestion... Due to the high amount of vitamins & nutrients that papaya contain the immune system will be boosted if  it's eaten frequently....But the kids are very fussy about this fruit, so it's best to make a papaya milkshake or a papaya cake 😉 

Overripe papaya are too messy to eat & it's not too often i have an overripe papayas  but once in a while it happens.I never experimented with papayas, when cakes are made with overripe bananas then why not with papayas... I decided to try baking a papaya sake & I've never eaten a papaya cake...So i used a simple cake recipe ( instead of butter i used oil )& mixed the papaya puree in the cake batter & pushed into the oven ..i was worried how it would come out...It came out good 👌 & i was proud that i made a papaya cake but when i checked the google if there was any papaya cake i was disappointed 😞 it threw up so many papaya cake recipes....I'm sure mine is different but anyway this is a gr8 recipe to make use of  overripe papayas... 😊

 I've never been one to try my hand @ decorating cakes but i wanted to glaze the cake with something easy, it took me nearly 1/2 an hr & got the idea to use white chocolate as i had white cooking chocolate & cream in my fridge that's it white chocolate ganache ...
Here's the recipe papaya cake with white chocolate ganache....

Ingredients :

• 200 gm maida.
• 1/3 cup oil or 1/2 cup butter.
• 1 & 1/2 cup sugar.
• 4 eggs.
• 1/2 cup milk or cream.
• 1 tsp cardamom powder.
• 2 level tsp baking powder.
• 100 gm overripe papaya.

For the ganache :

• 100 gm white cooking chocolate.
• 1& 1/4 cup cream or more if required.
• 3/4  cup ripe papaya diced to garnish.

Method :

• Sieve the maida & baking powder & keep aside.
• Blend the papaya to a puree.

• Preheat the oven 210 c ..Grease a baking dish or line it with butter paper/ parchment paper.
• Separate the egg yolk & white.
• Beat the egg white stiff in a separate bowl.   

• In a bowl whisk  the sugar oil & egg yolk together adding one egg yolk at a time...( if your using butter whip the butter & sugar & cream together then add the egg yolk one by one & beat till creamy).

• Add the papaya puree to the egg mixture & mix well.

• Add the dry ingredients ( maida & baking powder) & 1/8 cup milk or cream & whisk well.

• Add the stiff egg white & cut & fold slowly till well mixed...
• Pour the cake batter into the cake tin & bake for 30 - 40 min or until a skewer inserted in middle of the cake & comes out clean...allow to cool..

• For the ganache - Heat the cream in slow flame when it's hot off the flame & add in the white chocolate, let it melt....Once it's cool whisk the chocolate till smooth...( it should be thick but spreadable if not u can add little cream) keep aside.

• Once the cake is cooled cut in two layers.... 

• One side of the cake add a layer of diced papaya ( reserve a few for garnishing ) then spread a layer of cream.

• Top  with second layer cake( like a sandwich)..
• Now spread the white chocolate ganache on top of the cake & sides of the cake to seal the crumbs.

• Sprinkle the rest of the diced papaya on top of the cake & chill for 30-45 min...😋

Choco Coffee Walnut Brownie

It's the end of the year 2016 & i share my  favorite choco coffee walnut brownie recipe.... I have shared most of my taste( enteswadhu) recipes on my blog & i hope you have enjoyed them trying out my recipes.... I hope to continue my tasty recipes every month in 2017 😊 

The first time i had chocolate brownie was 16 years back when i shifted from Mangalore  to Bangalore 😊 I was shopping in Jayanagar when i passed a ice-cream corner there was a hoarding outside the shop written '' Freshly baked brownie with ice-cream '' Being a foodie the curiosity in me wanted to taste it went in & bought it mmmm😋 it was more like a cross between cake & soft cookie in texture & warm brownie with ice-cream it was yummy!!!!

I have a few collection of brownie recipes in my files but never experimented them😞 Recently i started baking @ home coz i prefer homemade goodies & instead of adding  butter i can add oil,now i often bake chocolate brownies it's easy & quick to prepare & no need of baking powder 😊.

Coffee.... I am not a coffee drinker  & use to hate coffee in my childhood days...Now a days i love eating coffee chocolate desserts😀 Chocolate coffee is a best  combination 😊 I wanted to add chocolate brownie recipe to my blog so decided to bake so that i could click pics, took out all the ingredients to measure but there was not enough cocco powder 😞 that's when i thought of adding coffee powder wow!!!  I loved this bitter sweet brownie & the best way to eat coffee.....I ended up having two  for breakfast 😋
If you love chocolate & coffee this brownie is perfect for you !!!

Pre-post..... For chocolate brownie add 50 gm cocco powder omit coffee powder.

Ingredients :

•  40 gm cocco powder.
• 10 gm coffee powder.
• 1/2 cup oil or 2/3 cup butter
• 1 cup sugar,
• 2 eggs.
• 1/2 cup maida.
• 1/2 cup chopped walnuts.
• 1/4 tsp cinnamon powder.
• Pinch of salt.
• Square tin for baking.

Method :

• Dilute the coffee in 2 tbsp hot water & keep aside...

• Preheat oven to 210 c. Grease a baking dish & line the dish with butter paper...

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1. Chop the walnuts....Sieve the maida...
2. Mix the maida & walnuts ( reserve a few for garnishing)& keep aside.

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1. In a separate bowl whisk the eggs till fluffy add cinnamon powder & whisk it & keep aside.
2. In another bowl add the oil, cocco powder  mix till well combined add in the diluted coffee & mix well ...( If your using butter, melt the butter first then add the cocco powder).

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1. Powder the sugar in a mixie & add the powdered sugar & beaten eggs to the cocco coffee mixture,
2. Whisk them well....

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1. When its well beaten add the maida,walnuts mixture & a pinch of salt, mix till well blended.. 
2. Pour the mixture in the greased baking dish & smooth the surface with the spatula & sprinkle chopped walnuts on top..
3. Bake for about 30-35 min or prick with a skewer until it comes out clean.
4. Cool on a wire rack before cutting into squares.
5. Sprinkle icing sugar on top...

• Serve warm or cold with ice-cream 😋

Savory French Toast ( Pan-Fried)

Whoever invented french toast & bread pudding was a gr8 idea.. The best way to use dry bread 2-3 day's old bread that would otherwise been thrown away😞...For the french toast it's best to use dry bread  some people slice the bread the night before & letting it dry out a bit over night to keep bread  from getting soggy while soaking in the milk egg mixture...  
French toast that's always I've known as in my childhood days....Those days mom used to make it frequently for snacks loaded with ghee or butter & sugar every bite was so yummy 😋we never knew of savory french toast...I started making savory french toast only after marriage....Now there's so many ways of making french toast, i prefer savory to sweet 😊
These savory toast is so easy to make & need few ingredients & gr8 for adults, just brown the slices in a non-stick with canola oil or any vegetable oil & you don't need any measurements just throw in a few ingredients... 

Ingredients :

• 4-5 bread slices.
• 1 egg.
• 1/2 cup full cream milk.
• 60 gm chopped yellow, green, red capsicum.
• 1 small onion minced finely.
• Few  fresh coriander leaves.
• Salt to taste.
• Fresh crushed pepper corns. 
• A dash of nutmeg powder. 

1. Finely mince the capsicums( These three ingredients adds a lovely color to any dish like fried rice or on bread  toast i always keep red, yellow, green capsicum ready in my fridge).onion & coriander leaves
2. Mix them adding salt & a dash of pepper powder, keep aside.

1. In a bowl break the eggs beat them well with a beater, add milk,salt,crushed pepper corns, nutmeg powder  & mix well.
2.  Heat a tava / pan add ghee/butter or oil...
3. Take a slice of bread soak them in the egg mixture for 2-3 sec on both side....

1. Place the soaked  bread on the hot pan on medium flame spread the veggies on the top of the bread evenly.
2. Press with the spatula so that the veggies stick to the bread...  

1. Cook for 2-3 min  or until golden brown on medium heat,  flip the bread slowly so that veggies don't fall off & cook again for 3-4 min , add more butter or oil if required..
2. If required flip again on both sides till brown & crispy.
3. Repeat the same with rest of the bread slices.

1.  Serve hot with tomato sauce ... This toast tastes best  on its own..😋

You might also like > Fried Meat Sandwich
               
                                  Ripe Mango Pickle Sandwich

Fried Bitter Gourd in yogurt / Raita

 Yogurt / Curd is often quite a staple in most Indian houses & no festive is complete without a bowl of creamy raita or Pachadi if your living in south....Those who love to have yogurt / curd daily then be innovative by adding vegetables which are healthy but hate to have it e.g... Bitter gourd, lady's finger, brinjal fry them & serve as a starter with yogurt dip.. ..

Fried Bitter Gourd with yogurt dip.

Bitter Gourd Raita.

Or roast them & mix into the yogurt / curd....Gr8 to have during summer :)

Bitter gourd is a low calorie & low carb vegetable...As i have mentioned in my older post  > Bitter Gourd Pulissary  recipe  this veggie is best eaten when fried, roasting or adding a small piece of jaggery while cooking to remove the bitterness.....

Here i given 2 recipes of having bitter gourd with yogurt / curd..

Ingredients : For fried bitter gourd....

• 200 gm bitter gourd.
• 1/4 cup rice flour.
• 1/4 cup maida.
• 1/2 tsp chilly powder.
• 1/4 tsp jeera / cumin powder.
• 1/4 tsp turmeric powder.
• Salt to taste.
• Oil to deep fry.

For the yogurt dip :

• 1 cup yogurt.
• Pinch of roasted jeera powder.
• Pinch of chilly powder,
• 1/4 tsp sugar.
• Salt to taste.
• 1/2 tsp oil.
• 1/4 tsp mustard seeds.
• Few chopped curry leaves.

Method : For yogurt dip...

• For the yogurt dip buy the thick variety yogurt.. Add the yogurt in a bowl add sugar & salt & beat well till creamy sprinkle a pinch of roasted jeera powder & chilly powder..
• In another pan add 1/2 tsp oil when hot add mustard seeds let it crackle, add the curry leaves saute for a sec & off the flame.let it cool.
• Pour the seasoning over the curd & mix it lightly & keep aside.

For the fried bitter gourd :

• Cut the bitter gourd in half  remove the seeds & cut into thin strips.. To remove the bitterness soak in salted water for 1 hr....
• Squeeze out the water from the bitter gourd & place on a plate...

• Add chilly powder, turmeric powder,salt, jeera /cumin powder & mix well & keep aside for 1/2 an hr..

• Mean while  make a batter in a bowl add the rice flour, maida,a dash of salt ( remember that the salt has been added to bitter gourd pieces) sugar, water to make a semi thick batter stir with a spoon or wired whisk to make a smooth & lump free batter ...( Instead of maida you can add gram flour )..
• Meanwhile heat oil in a kadai/ skillet for deep frying, soak a few bitter gourd pieces in  the batter.....

• When the oi is hot enough adjust the flame to medium take a few of the bitter gourd pieces from the batter & drop in the hot oil keep stirring & turning over for even frying...
• When golden brown remove the pieces & place on a tissue / absorbent paper... Keep aside  

• Serve as a starter dip the bitter gourd in the yogurt dip & take a bite it's yummy!!! 

Bitter gourd Raita : 

• 1 cup  yogurt /curd
• 250 gm bitter gourd.
• 2 green chilies.
• 1/4'' ginger.
• A dash of yellow mustard seeds.
• Salt to taste.
• A dash of chilli powder.
• A dash of sugar.
• A pinch of roasted jeera powder.

Seasoning : 1 tsp oil, 1/2 tsp mustard seeds, few sliced curry leaves. 

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1. Slit the bitter gourd into two remove the seeds & chop into bite size pieces.
2. Soak in salted water for 1/2 an hr, then drain the water & squeeze  the bitter gourd  so that all the water is drained  completely. 
3. Add a pinch of salt, red chilly powder to the bitter gourd & mix well.
4. Place the bitter gourd pieces in a microwave safe plate ( do not stack or overlap the pieces) &  microwave  till the bitter gourd is crispy ( this depends on the power of the microwave mine took 10 min to get the crispiness) in between pull the plate & move around the pieces so that they don't stick  to the  plate or deep fry the bitter gourd till crispy & remove them on a tissue paper to remove excesses oil. Keep aside to cool. 
5. In a bowl add the curd beat well.
6. Blend the green chilies, ginger, yellow mustard seeds with 2 tbsp curd / yogurt,remove & mix with the rest of the curd with a dash of sugar...
7. When the bitter gourd is cold add to the curd...check the salt& mix well.
8. Heat oil in another pan add the mustard seeds let it crackle, once it stops add the curry leaves saute till crispy off the flame, let it cool.
9. Once it's cold add to the curd mixture & mix it...
10. Sprinkle a pinch of roasted jeera powder...

•  A tasty way to include bitter gourd in our routine :)

You might also like > Bitter Gourd Pulissary 

Pineapple Halwa topped with caramelized pineapple

With Diwali around the corner it;s the time of year when people shop for clothes & jewelry & deck up for the occasion  & is as much as the festival of sweets & lights... Sweets are important in the minds of people & each region has it's own specialty  & halwa / sheera is made in every home on Diwali.... This Diwali serve pineapple halwa topped  with caramelized pineapple pieces & cut in bite- sized  that can be held in hand & gobble up :-)

Semolina / sooji / Rava is a gr8 ingredient to work with for making sweets & goes well with any flavors & pineapple & sooji is a good combination....Sooji cooked in fresh pineapple juice & topped with caramelized pineapple pieces :-) 
Caramelized pineapple i actually call it fried pineapple in sugar syrup :-) It's tasty & easy to make.

Pre- note : you can omit oil & add 4-5 tbsp ghee.... Olive oil brings out the best in desserts i prefer cooking in olive oil sometimes...
Sugar you can add extra if you like it depends on the sweetness of the pineapple.. If the pineapple is not sweet you can add more sugar..

Ingredients :

• 1/2 cup / 100 gm sooji /rava.
• 2 tbsp ghee & 2 tbsp olive oil.
• 1+ 1/4 cup fresh  pineapple juice.
• A dash of saffron.
• 1/2 cup sugar or more if you like very sweet.

To caramelize pineapple : Few pineapple pieces, 2 tbsp brown sugar, 1 tbsp ghee...

Method :

• Heat ghee & oil in a pan add the rava / sooji & roast for 5-7 mins on medium flame( do not brown it ) ...Mean while boil the pineapple juice with the a dash  saffron.. when it's still hot...

• Pour the hot pineapple juice over the roasted sooji / rava & continue stirring slowly.When it thickens add the sugar...

• Continue stirring till it thickens. Take off heat & pour the halwa on to a square greased dish let it cool....Turn it upside down on a plate..The halwa is ready :)... I  dunno why the color isn't the same i think my photographing is  bad,,,, never mind but it's yummy :) :)

• Let's caramelize the pineapple pieces....Add brown sugar in a pan & turn the heat on medium high once the sugar melts add the ghee...

1. When it bubbles add the pineapple pieces... The pineapple gives off some of it's juice keep cooking until the liquid thickens & is brown in color...Take off heat.
2. Let it cool then pour over on top of the halwa.

• Cut in bite-sized pieces that can be held in hand  & gobble up :-)

        Related recipes :      Fruit & Nut Sheera     

                                          Carrot Halwa In Coconut Milk
                                   
                                          Chocolate Rava Laddu