Sheetal Kamat

When I cooked patti shapta, there was little extra coconut mixture that i had prepared. I was wondering if i should prepare modak from it or not. And then ajoy suggested to prepare these small laadus - naadus.

Coconut Naadu
1 Cup cubed jaggery
1/2 cup jaggery
1/2 cup coconut

  • Microwave cubed jaggery for 1.5 minute
  • Transfer the contents to the pan and add remaining grated jaggery and coconut
  • Heat till the mixture is consistent and sticky
  • Make small round balls when the mixture is hot

These tasted like caramel, crispy naadus than the usual soft sticky laadus that Ma generally prepares. But I loved this version better. Caramel and yet sweet taste came because of heating in microwave. I am not sure how i can get the same taste in pan. You might want to try and suggest

Sheetal Kamat

Ma cooks this one quite often and since then i always thought of preparing this. But it was actually today when i could try it. It came out well though :)

Patti Shapta
1 cup grated Coconut
1/2 cup Jaggery
1 cup Rawa
1/2 cup + little more Maida
1 spoon Idly Rawa
1 spoon sugar

  • Cook grated coconut and jaggery in a pan to get the sweet mixture. Keep aside.
  • Mix rawa, idly rawa, maida, sugar and milk to form a free flowing batter
  • Heat tawa and sprinkle little oil
  • Spread little batter to form small dosa
  • When one side is almost done, add the coconut mixture and make a roll
  • Keep for a while and its ready.

I kept the batter for 5-10 minutes and the mixture got little thickened because of rawa. So i kept on adding 1/2 spoon of water after every 2-3 patti shaptas.

Sheetal Kamat

It was long time since i tried something new in paratha. So when yesterday i was looking out for some dish which can take corn or pudina i came across the corn paratha recipy.. I modified it to what i felt like my taste :D and here is the output.

Corn Paratha
1 cup Corn
1 cup Wheat flour
1/8 cup maida
1 Potato
4 Green chillies
1/4 spoon Turmeric powder
1/4 spoon ginger paste
1/4 spoon Sugar
2 spoon Corn flour
1 cup Corriander leaves
1/4 cup Pudina leaves
1 spoon Chaat masala
Salt to taste

  • Mix maida, wheat flour and 1 spoon oil and make a dough for paratha. Keep aside for a while
  • Grind the corn to coarse paste
  • Cook the potato in the cooker
  • Heat around 3-4 spoon of oil in a pan
  • Add grinded green chillies, turmeric powder and ginger paste and saute
  • Add salt, sugar and corn flour and cook for a while. Keep aside
  • When corn flour mixture cools down, mix grinded corn, grated cooked potato, finely chopped corriander leaves, finely chopped pudina leaves and chaat masala
  • Take 2 balls for making paratha, and roll each of them only till cup size
  • Add the ball of above corn mixture between these two rotis and stick the sides by pressing well
  • Now roll this thick cup sized roti slowly to get the paratha
  • Cook the paratha on tawa, applying little oil

While cooking this paratha i didn't apply oil first to the tawa and cooked it on both sides partially. After this i sprinkled little oil. This made the paratha very light.
Recipe where i had read also mentioned to add 1/4 cup dried coconut to the corn mixture. But i didn't have dried coconut at home nor did it looked like my taste. But if you like you can try that as well

Sheetal Kamat

Of all Daals i just love mung daal and this is frequent in our meals.. It had never occured to me to post this recipe.. Its only when boudi's uncle (my sis-in-law's uncle) visited us and he couldn't stop praising the daal, i thought of posting this one. Even mom dad were quite impressed by its unique flavour, aroma and simplicity. So here is the my style of mung daal for you.

Mung Daal
3/4 cup mung daal
1 medium sized onion
3 green chillies
1/2 spoon turmeric powder
1/2 spoon garlic paste
1/2 spoon jeera
1/2 spoon mustard
4 spoon ghee
Salt to taste

  • Cook the mung daal in pressure cooker (4 whistles)
  • Heat ghee in a pan
  • Add mustard and jeera and let it sputter
  • Add finely chopped onion and cook till its translucent and the raw smeel goes away
  • Add garlic paste, chopped green chilli pieces, turmeric powder and cook for a while
  • Add cooked mung daal to this and stir well
  • Mix some water to get the desired thickness and boil it

I sometimes add fresh red chillies (not the dried ones) as well along with green chillies that gives the daal nice look and taste.
Garnish the daal with corriander leaves if you like

Sheetal Kamat

I wanted to cook something different with gobi as ajoy keeps getting this quite frequently and i was kind of bored to eat gobi sabji again. Then I had also read about chicken lollipop and had urge to cook bhaji from gobi.. So here is the recipe i came up with :) It has unique taste and resembles lollipop so the name :)

Gobi Lollipop
1 small Gobi
2 spoon bason
1 spoon corn flour
1 spoon rice powder
1 spoon rawa
1/2 spoon turmeric powder
1/2 spoon red chilli powder
1/2 spoon cumin powder
1/2 spoon corriander powder
1/2 spoon garam masala
Salt to taste

  • Separate mid sized florets of gobi and keep aside
  • Mix bason, corn flour, rice powder, rawa, turmeric powder, red chilli powder, cumin powder, corriander powder, garam masala in a bowl
  • Add salt and water to make thick batter
  • Heat oil in a pan and add a spoonful of hot oil in the batter and mix well
  • Dip the gobi floret in batter and fry till brown
  • Wrap the ends with aluminium foil and serve hot with pudina chutney

I added a pinch of red colour to the batter to get little red coloured lollipop style gobis as red chilli powder does not give enough redness

Sheetal Kamat

Last sunday i desperately wanted to prepare black forest at home. But we didn't have proper glassware for baking cake and i wanted to prepare it in the nice new glassware. So at around 12noon we started with the search for the glassware. It was 10pm when we actually got the stuff after going to every other shop. Weekdays had been little busy so i couldn't try my hands on the cake during week.. So today the first thing i did after the breakfast was preparing the cake.. Now comes the flop part, when i was ready with two cakes, I had put the cream on them and cream was so thin that it just slipped from the cake. So it was ajoy who kept on adding the cream in the dish on the cake and we came up with this delicious cake :)

Sinking Titanic
3/4 cup Maida
2 spoon Coca powder
1 spoon Baking powder
1/4 spoon Eating Soda
1/2 cup + 4 spoon powdered Sugar
1/4 cup Milk
1 spoon butter
2 Eggs
1/4 spoon Vanilla Essence
1/2 cup Fresh Cream
1 medium sized Cadbury bar
1/4 cup tinned cherries
2 spoon cherry syrup
A pinch of Salt

  • Sieve maida, coca powder, baking powder eating soda and salt together around 8-10 times to form properly mixed flour
  • Heat milk in a pot, when it boils mix butter with it and keep aside
  • Prepare the pan for baking the cake by coating it with butter and puting a butter paper on it
  • Heat the oven to 200C
  • Now separate the egg white and yellows
  • Beat the egg white till it thickens
  • In a egg yolk, mix 1/2 cup powdered sugar a spoon at a time till sugar is completely mixed with the yolk
  • Now mix the maida flour sieved earlier with this, spoon by spoon and then vanilla essence.
  • Add egg white and mix well
  • Add milk and butter mixture to this and mix well
  • Add this mixture to the pan that was earlier prepared for baking
  • Bake the cake in microwave + convection mode at 180W and 180C for 15 minutes
  • Keep aside for cooling
  • Mix the cream and 4 spoon sugar well
  • Grate the Cadbury bar and keep aside
  • Cut the cake into half
  • Spread the syrup on both the halves
  • Spread half of the cream, half of cherries and half of grated chocolate on one portion of the cake
  • Keep the other portion of the cake on top of it and spread remaining cream, grated chocolate and cherries on top of it
  • Cream might flow down into the dish, put it back on the cake till cake is completely sinked in the cream

I had prepared oval shape cake so the final version looked like sinking boat.
Also While mixing the egg white and milk, mix it slowly and with care.

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