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September 01, 2008
7:39
Nariyal Poori (coconut stuffed pooris)
» ‎ Zaayka

I made this few days back but was too tied up to post it. True late afternoon snack to munch on and a totally different taste.I like the idea of stuffing the puri with this and frying it.And the idea of using semolina (sooji, rawa, cream of wheat) is nice instead of the plain flour, and it gives a nice crunch to poori.See for yourself , whether you like it or not!
Ingredients:
2 cups Fine semolina ( rava/suji) 2 tbsps Oil Salt to taste 1 cup Coconut (scraped) 3-4 Green chillies (finely chopped) 4 tbsps Fresh coriander leaves (chopped) 1/2 cup Gram flour (besan) Whole wheat flour (atta)for dusting Oil for frying
Method:
Take semolina in a bowl. Add 2 tablespoons of oil, salt and enough water and knead into a dough. Cover with a damp cloth and rest for two hours.Take coconut in a bowl. Add green chillies, coriander leaves, gram flour and salt and mix well.Make small puris of the dough. Place a portion of coconut stuffing in the centre and close the edges and shape into a ball. Roll in atta and roll out into puris.Heat sufficient oil in a kadai and deep fry till light golden and crisp.Drain and place on an absorbent paper and serve hot. I had some extra dough left so I made the plain crisy pooris (small ones) for my son.
I love the plain crunchy pooris with achar, mmmmmmmmm my favorite afternoon snack.
May 28, 2008
16:40
Potato Choka with Pepper Jack Cheese /Coconut -Cilantro Rice
» ‎ Zaayka

This is going to "Tried and Tasted" event hosted by Zlamushka of Zlamushka's spicy kitchen. The event is to cook dishes from other blogs. This month it is Cynthia's blog "Tastes like home".

I have tried two of her recipes. One is the Potato choka and the other one is Coconut-Cilantro Rice.
I have modified the recipes and tried to experiment going with the concept of fusion food.

I made Potato choka with Pepper Jack cheese. I wanted to see how this cheese blends with potatoes and it was amazing.

I have followed Cynthia's recipe, but omitted the green onions and skimped on the hot pepper as the cheese already had peppers in it.

Potato Choka

Yield: 1½ cups

Ingredients

1 pound potatoes, peeled
Salt to taste
2 tablespoons vegetable oil
Hot pepper to taste, minced
2 tablespoons thinly sliced green onions (white and green parts)
2 tablespoons finely diced mixture of red and white onions

Method

1. Add potatoes, water and salt to a saucepan and bring to a boil, covered
2. Cook potatoes until fork tender
3. Fire-roast the potatoes on the open flames of your gas stove or outdoor grill, using tongs (let the potatoes get a little charred)
4. Mash potatoes in a bowl with the oil
5. Add pepper to taste and mix in green, white and red onions. Taste for salt and adjust if necessary
6. Serve with roti or rice

The other dish I made was Coconut- Cilantro rice:

I have modified this recipe also.

I did not use green onions. I did not make paste of coconut, cilantro, nor did I toasted the coconut. I used coconut milk to cook the rice instead of water and then I fried the fresh scraped coconut along with ginger and green chilies. And the best thing I did was I squeezed some fresh lime over the rice and boy it added a refreshing flavor to the rice.

Cynthia's recipe:
Coconut-Cilantro Rice

Ingredients

3 tablespoons vegetable oil, divided
(1st use – 1 tbsp to sauté ginger and chillies)
(2nd use – 2 tbsp to make coconut-cilantro paste)
2 tablespoons fresh ginger, finely chopped
1 tablespoon finely chopped chili
3 cups basmati rice, washed
4 ¼ cups water
Salt to taste
1 cup freshly grated coconut, toasted
2 cups fresh cilantro, chopped
4 green onions sliced thinly (white and green parts)

Method

1. Heat 1 tablespoon oil in sauce pot and gently cook the ginger and chili stirring until softened (about 1 minute)
2. Add rice to pot and stir (about 30 seconds)
3. Add water and salt to taste, cover and bring to a boil
4. Reduce heat to simmer when you begin to see the surface of the rice (within 5 – 6 mins). Cook covered for 20 minutes or until all the moisture is absorbed.
5. Meanwhile, heat a pan on medium heat and toast the grated coconut until golden brown (about 10 – 12 minutes)
6. Remove pan from heat and let coconut cool completely
7. Place cilantro, coconut and remaining oil in a food processor or pound and grind to a paste using a mortar and pestle. Add salt to taste
May 04, 2008
14:53
Chocolate Cinnamon Mousse
» ‎ Zaayka

Ya, ya, ya. I know, after a prolonged hibernation I am back in the blogging world.
I was in India for three months, yes you read that right. I went after 6 years and my little sister was getting married, so thought about taking a nice long vacation.
So! I am back!
Here is dessert recipe which I tried out few days back. This is such a decadent tasting dessert. It has few ingredients and takes no time to make it.
Plus I personally love it as it does not have eggs.
Ingredients:
8 ounces dark chocolate, grated or crushed 1 cup whipping cream 1/2 teaspoon powdered cinnamon
1 tablespoon unsweetened cocoa powder

Place grated chocolate in bowl. Pour 1/3 of whipping cream in a small pan and cook on low heat almost to a boil. Remove from heat. Add chocolate and cinnamon and blend gently and well. Set aside. In an electric mixer, add the remaining whipping cream until firm consistency. Incorporate the chocolate mixture using a wooden spoon. Add cocoa blend gently and well. Refrigerate the mousse for several hours.

← Welcome to my kitchen treats Aayi's Recipes →

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Potato Choka with Pepper Jack Cheese /Coconut -Cilantro Rice

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