COCONUT LADOO

                                  COCONUT LADOO

                                        (Yield: 16 Lemon size Ladoo)

INGREDIENTS:

·      3 cups Desiccated Coconut Powder, fine

·      2 cups Milk

·      1 ½ T Ghee/Clarified Butter

·      1 cup OR 1 can of 14 oz. Sweetened Condensed Milk

·      4 T Rooh Afza Rose Flavor Syrup or as per taste

·      1 tsp. Cardamom Powder

·      Few drops of Ghee/Clarified Butter, to grease palms

·      ½ cup Desiccated Coconut Powder to roll coconut ladoo

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LET’S COOK:

Heat milk in a pot until just hot or microwave for couple of minutes.

Switch off heat and add coconut powder and soak for at least 45 to 60 minutes.

Heat ghee in a heavy bottom non-stick pan on medium heat and transfer milk soaked coconut mixture and cook for couple of minutes.

Lower the heat to medium low.

Add sweetened condensed milk and continue cooking until a ghee droplet starts oozing out and mixture thickens and leaves the sides of the pan.   

Add Rooh Afza syrup and mix very well to get uniform color through out the mixture. Cook until moisture from syrup evaporates.

Switch off the heat.

Add cardamom powder and mix well.

Transfer mixture in another bowl to avoid mixture to burn.

Allow mixture to cool until warm enough to handle.

Grease palms with few drops of ghee/clarified butter and shape the mixture into lemon size ladoo.

Finish making all ladoo.

Place ½ cup coconut powder in plate.

Roll each ladoo in desiccated coconut powder.

Once you finish rolling all ladoo in desiccated coconut powder.

Again roll each ladoo between palms to stick dry coconut powder on ladoo.

Store in an airtight container. It should stay good for 1 week.

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CORN PATTIES

                  

                       CORN PATTIES

                                                       (Yield: 6 Corn Patties)

INGREDIENTS:

·      ¾ cup Fresh Corn Kernels, 1 fresh corn cob you will get ¾ cup corns, boiled

·      ¼ cup Red Bell Peppers, diced

·      ¼ cup Purple Onions, diced

·      1 T Green Onions (Scallions), diced

·      1 Jalapeno Pepper, diced

·      2 T Coriander Leaves, chopped

·      1 Green Chili, chopped

·      3 Garlic Cloves OR 1 ½ tsp. minced Garlic

·      1 ½ tsp. Ginger, finely chopped

·      1 ½ tsp. Whole Coriander Seeds, freshly roasted and coarsely pounded

·      ¾ tsp. Cumin Seeds, freshly roasted and coarsely grounded

·      1 tsp. Kashmiri Red Chili Powder or as per taste

·      1 ½ tsp. Lemon Juice

·      1 ½ tsp. Sugar or as per taste

·      ½ tsp. Salt or as per taste

·      ¼ cup Handvo Flour (I use Deep Brand)

·      ¼ cup Dhokla Flour (I use Deep Brand)

·      4 T Rice Flour

·      ¼ cup Water or as needed to bind mixture

·      Few Tablespoons Oil for shallow frying Corn Patties

HOW TO COOK FRESH CORNCOB IN MICROWAVE OVEN:

Place entire corncob with the husk in microwave oven and cook for 4 to 5 minutes (Time may vary per microwave oven size and power)

You will need oven gloves to remove it from microwave, as it is very hot after 4-5 minutes of cooking.

With a sharp serrated knife make a cut 1 cm. above at the base of the corncob. As shown in picture # 2

Squeeze out cooked corncob by pulling husk in upward direction and slide out cooked corncob. As shown in Picture #3 & 4

Hold cooked corncob in upright position with one hand and shave off corn kernels by sliding off sharp knife down towards the corncob base. As shown in picture #5

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LET’S COOK:

Mix all ingredients in a bowl except oil.

Heat heavy bottom non stick shallow pan and heat teaspoon oil.

Once oil is hot form Pattie and place carefully in the hot pan and cook one side until golden brown in color, with lid covered.

Add teaspoon oil and cook another side until golden brown in color. With lid covered.

It should take 3-4 minutes to cook each side.

Serve hot Corn Patties with Garlic Yogurt Dip and Sliced Onions.

Enjoy…

FOR GARLIC YOGURT DIP:

·      1/3 cup Plain Yogurt, beaten

·      2 T Red Bell Pepper & Garlic Chutney # 1, or as per taste (Recipe available under chutney title)

·      Salt as per taste

·      1 T Purple Onion, finely chopped

·      1 T Coriander Leaves, finely chopped

Mix all ingredients together and serve.Click on the link below to like my "RASOI" Page.

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DHANIYA PANJIRI JANMASHTAMI PRASAD

    DHANIYA PANJIRI JANMASHTAMI 

                        PRASAD

JANMASHTAMI, the birthday of Lord Krishna is celebrated with great devotion. The devotees of Lord Krishna observe fast for the whole day and eat only after midnight, after the time of the lord Krishna's birth.

Lord Krishna took birth at midnight on the ashtami or the 8th day of dark fortnight in the Hindu Month of Shravan. This auspicious day is called Janmashtami.

At midnight, the statue of baby Krishna is bathed and placed in a cradle, which is rocked and song and dance mark the celebration of this festive occasion all over India at midnight.Panjiri is offered to Lord Krishna on Janmashtami as a Prasad. This Janmashtami Prasad Panjiri is more like a powder form compare to a Punjabi Panjiri which is made from whole-wheat flour and also from Semolina with lots of ghee.

INGREDIENTS:

·      ¼ cup Coriander Powder, slow roast

OR

Use Whole Coriander Seeds and slow roast them until light brown in color and aromatic, then grind into a fine to coarse powder and use

·      2 T Coconut Powder, slow roast

·      2 T Confectionary Sugar

·      2 tsp. White Granulated Sugar

·      1 T Ghee (Clarified Butter) (Note: Add more ghee if you prefer wet panjiri instead of powdery panjiri)

·      3 Almonds, shredded

·      6 Pistachios, Shredded

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LET’S PREPARE:

Slow roast coriander powder in a small pan on low heat for 2-3 minutes to release sweet-nutty aroma of it. Remove from the pan. Let it cool.

Slow roast coconut powder in same pan for 1-2 minutes. Remove from the pan. Let it cool.

Combine all ingredients together and mix well.

First offer as a Prasad to Lord Krishna and then enjoy eating as Prasad…

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