NARKOL NADU OR BENGALI COCONUT LADDOO

These nadu remind me of my school days, when we would go to meet our paternal grandparents on vacations. These would be the first thing that would come out of my granny's treasure trove. I had never made these myself before but had sat wid granny and observed her making these. So here's to her sweet memories. And these came out just like hers.

Ingredients-

1 coconut, grated fine
250 gms jaggery

Method-

* Break the jaggery into small peices and melt them in a thick bottomed pan.
* Add the coconut and mix well.
* Keep stirring continously till the mixture forms a soft doughike ball and leaves the sides of the pan.
* Take it out on a plate.
* Let it cool for exactly 5 min. If you let it cool for longer it will start to harden and will not form laddoos easily.
* Apply little ghee on the palms of your hand and form small laddoos of about 25-30 gms each.
* Let them cool and enjoy. Dont serve hot or even warm ones to children, as the caramel formed by the jaggery will be to hot to handle for the kids.

DIWALI SWEETS

Mysore pak
Sooji laddoo

SNAPS OF LAUKI KE KOFTE

Lauki is bottle gourd. So this recipe is bottle gourd dumplings in tomato gravy. Very good to have with rice. Or can even be served with roti.

SNAPS OF NO-BAKE APPLE CRUNCH

Yesterday i made the no-bake apple crunch. And like i had promised before here are the snaps of these delightful treats.

I served them in individual cups with butterscotch ice cream.

So here's the full line-up.

SALAMI PANZANELLA

Yesterday i had a salami panzanella salad for dinner. And it was just delicious. I know that i'm blowin my own ttrumpet but you have to try this to say the same yourself. So over to the recipe now and no more chatter.
Ingredients-

4-5 button mushrooms
1 small cucumber
1 tomato or 5-6 cherry tomatoes
2 soft rolls or a peice of french bread
1 tsp olive oil
3 slices salami

For the mustard dressing-

1 tbsp dijon mustard
1 tsp white wine vinegar
Salt to taste
Pepper to taste
1/4 cup olive oil

Method-

* In a bowl add the mustard, vinegar, salt and pepper and mix well.
* Now add the olive oil in drops and whisk well.
* Keep mixing the oil slowly till all is incorporated. Keep aside.
* Peel and cut the cucumber into desired shape.
* Remove the seeds from the tomato and cut into dices.
* Wash the mushroom and slice thickly.
* Cut the bread into 1 inch dices.
* In a pan heat the olive oil and add the bread cubes.
* Toss till they turn a golden brown and become crispy. Keep aside.
* Cut the salami into dices.
* Put all the veggies, bread and the salami into a bowl.
* Drizzle with the mustard dressing and toss well to coat in the dressing.

* You can also add lettuce to this salad.

DEVILS ON HORSEBACK

This is a dish which i remember very vividly from my childhood. My mom used to make these as our evening snacks or would even serve these as appetisers when we would have a party at our home. Me and my sister would wait for these to be left-over from the parties so that we could devour them the next day. But i modified these from my mother's recipe when i made them yesterday.

Ingredients-

200 gms chicken liver, cut into 1 inch cubes

10 bread slices

1 tbsp oregano

Salt to taste

Pepper to taste

3 tbsp tomato ketchup

1/2 cup finely grated cheddar cheese

2 tbsp coriander, chopped

1 tbsp olive oil + for frying

Method-

* Cut the sides of the bread slices and cut each slice into 4 peices.

* Deep fry the bread peices in oil and drain on kitchn paper.

* In a non-stick pan heat the olive oil.

* Add the chicken livers and sear them on all sides.

* Add the salt, pepper, oregano and mix well.

* Next add the omato ketchup and mix well and let all the spices form a coating over the livers.

* Take it off the fire and toss in the chopped coriander.

* Arrange each liver cube on to a square of bread.

* Top with little grated cheese and serve hot.

APPLE AND RICE CASSEROLE

In this dish you can add any vegetables you want. I've added apple for an interesting twist in taste. And have also added corn, peas and carrot.

Ingredients-

1 apple, chopped with skin
2 carrots, grated
1/2 cup corn kernels
1/2 cup peas
1 cup cooked rice
1 1/2 cup milk
2 eggs
Salt to taste
Pepper to taste
1 tsp oregano
1 tsp chilli flakes
1/2 cup grated cheddar cheese

Method-

* In a bowl, beat the eggs till a little fluffy.
* Add the milk to the eggs.
* Add the seasoning, salt, pepper and chilli flakes.
* Add the vegetables, apple and rice to the egg mixture.
* Grease an oven-proof dish with either butter or oil.
* Pour the rice and veggie mixture into the greased dish.
* Level the top evenly with a spoon.
* Dot with butter and bake in an oven at 180 C for 20-25 min.
* After 20 min in the oven, top with the grated cheese and return to the oven for another 5min. Or put it under a salamander fot gratinating.
* Let it rest for 10 min and serve hot.

ROOT VEGETABLE PICKLE

In this pickle you can use carrot, turnip and raddish. You can also use beetroot but it will change the colour of the whole pickle.

Ingredients-

1 carrot
1 radish
1 turnip
1 tsp kalinji seeds
3 tsp cumin seeds
1 tbsp ginger and garlic paste
1 tsp red chili pwd
1 cup water
1 tbsp jaggery
1 tbsp vinegar
2 tsp salt
2 tbsp mustard oil

Method-

* Cut the vegetables into batons.
* In a pan heat the mustard oil till smoking.
* Add the cumin and the nigella seeds and let them splutter.
* Then add the vegetables and coat them well in the spices.
* Add the water and cover and cook till the veggies are 80% done.
* Remove the cover and add the ginger and garlic paste, red chilli pwd and salt.
* Let it cook till the veggies are cooked to perfection.
* Take it off the fire and add the vinegar and jaggery and mix well.
* Let it cool to room temperature and store in an air-tight container.

ROASTED APPLE AND CORN SOUP WITH ROASTED LEMON

This is a very tasty and flavourful soup. And is very guud for winters as it is very hearty also. It has a hint of basil and the tartness of apples and lemons but it is reduced a bit cause the aooles and the lemons are roasted.

Ingredients-

1 green apple, roasted
1 lemon, roasted
2 potatoes, roasted
1 onion, roasted
7 large basil leaves
Salt to taste
Pepper to taste
1/2 cup milk
1/2 tbsp olive oil

Method-

* Chop the apples with peel and keep aside.
* Peel the potatoes and onions and chop them roughly.
* In a pan heat the olive oil and saute the corn kernels.
* In a blender jar, put the chopped apples, potatoes, onions, basil and corn.
* Blend till smooth and then transfer to a pan.
* Add milk to thin it down and bring to a boil.
* When the desired consistency is reached, then season with salt and pepper.
* Then squeeze out the juice of the roasted lemon and add the tang to the soup.
* Garnish with fresh basil sprig.

CHICKEN SALAD SANDWICH

Please ignore the bad snap. will post anew one very soon. Long time no post coz u all know the reason. So made this and my father-in-law really loved it. N so did my mother-in-law. And now for the recipe.

Ingredients-

6 croissants
1 apple
2 chicken breasts, boiled and shredded
3 tsp dijon mustard
5 tbsp spring onion, chopped
4 tbsp low fat mayo
Salt to taste
Crushed black pepper to taste
2 lemon wedges
6 lettuce leaves

Method-

* Chop the apple finely. Leave the skin on as it has the most nutrition and gives a crunch to the sandwich.
* Put all the ingredients in a bowl except the croissants and mix well.
* Add the lemon juice and mix well.
* Cut the croissants into half.
* Place a lettuce leaf into each croissant.
* Divide the chicken ixture equally between the croissants and spread well.
* Close and enjoy.
NOTE--I Added two slices of tomato in mine. And it gave an added punch.