Pepper, Chilli and Vanilla

Coconut pudding recipe,elaneer pudding ,tender coconut pudding

Coconut Pudding /Tender Coconut is rich and delicious ,silky smooth pudding made using coconut milk, coconut flesh and china grass or agar agar.. Coconut pudding is also called as Elaneer pudding which means tender coconut. Snow White delicious wobbly Coconut pudding is our family favorite dessert. We are fan of China grass, be it any flavour we just love to devour it after meals. Mom always made it every Sunday and we still make it . I will share different flavours of China grass pudding/Blancmange in the blog later.

Coconut pudding is made using tender coconut flesh/pulp, coconut water ,milk or coconut milk or coconut cream and setting agent like agar agar, china grass or gelatine is used.. I somehow do not like the taste of gelatine so I always make it with China Grass. You can use condensed milk for extra richness I love it like this.. To make it completely vegan you can use coconut milk coconut cream and skip the regular dairy milk and condensed milk.

Coconut pudding/Coconut China grass sets well within an hour enjoy it chilled it's light and delicious, quite addictive I must say..

tender coconut pudding,elaneer pudding,coconut chinagrass

Ingredients

1 cup milk /250ml

1 cup coconut cream /250 ml

1/2 cup tender coconut flesh /pulp

1/2 cup water + 1/2 cup coconut water( you may use 1 cup coconut water )

6 grams China grass or 1/2 tbsp agar agar powder

1/2 cup Sugar /as needed

how to make tender coconut pudding,easy elaneer pudding

Method

In a blender /mixer grind together tender coconut flesh to a puree/pulp.
Soak the China grass strands in the water for 15 to 20 minutes.
Heat the water on low flame and stir until the China grass is dissolved completely.
Heat milk, coconut cream in another pan on low flame add sugar and stir until it mixes well.
Once the China grass has completely dissolved add it to the milk and mix the coconut flesh puree and mix well.
Pour it in the moulds you prefer.
Allow it to set at room temperature for 15 to 20 minutes then refrigerate for 2 to 3 hours and enjoy chilled delicious coconut pudding.

Notes

I have used coconut cream you may add fresh cream too.

You can add 2 cups freshly extracted thick 🥥coconut milk and skip the regular milk to make it vegan.

I personally do not like to add any essence or flavouring agents to this coconut pudding it somehow overpowers the coconut flavour ,you may add 1/2 tsp cardamom powder if you prefer.

Malai Seekh Biryani/White Biryani is flavourful delicious biryani made using seekh kabab in a mild spiced creamy gravy. Malai Seekh Kabab Biryani is also called as white biryani as there is no red chilli or tomatoes used here ..This Biryani tastes amazing and is loved by kids as well ..Making this Seekh kabab biryani involves few steps..If you marinate the seekh kababs a day ahead it gets easier to assemble the biryani the next day..

This is my version of Malai Seekh Kabab Biryani which is well approved by everyone who have tasted it ..You will love it for sure do try and share the feedback

Ingredients

for the seekh you can follow this chicken malai seekh recipe from my blog

other ingredients

1/2 kg basmati rice

2 bay leaves

1/2 tsp shahijeera

4 to 5 cardamom crushed

2 star anise

1 inch cinnamon

4 to 5cloves

half lemon

for the masala

3 onions sliced

7 to 8 almonds

8 to 10 cashews

1 tsp poppy seeds

4 to 5 green chillies

5 to 6 pepper

handfull of coriander and mint leaves

1/2 cup malai/fresh cream

1 cup curds beaten

Method

firstly marinate the chicken mince and make seekh kabab and keep it ready.

In a pan add 2 tbsp oil ,then add onions and fry until they turn soft not golden

Remove them in the plate and fry 1 arge sliced onions in the same oil until golden brown and set aside ,we will use this for layering the biryani.

Add almonds cashews chillies,4 to 5 garlic ,1 inch ginger and saute for a minute

Remove it out in a plate allow to cool then grind the onion,chillies almonds cashews poppyseeds and coriander mint leaves to a smooth paste adding some water.

Heat a thick bottomed vessel/pan add 1 tbsp oil ,add 2 bay leaves ,1 inch cinnamon ,3 to 4 cloves 3 to 4 cardamom crushed,1/2 tsp cumin seeds and saute for a while

Then add the ground onion paste and saute for 7 to 8 minutes.

Mix the curds and malai/cream together with a whisk

Add in the beaten curds and cream mixture and mix well.

Add water to adjust the gravy consistency.

Let the gravy come to a nice rolling boil

It will release oil once its done

Switch the flame off.

Soak the basmati rice for 30 minutes

Heat enough water to cook the rice add all bay leaves,cloves cinnamom cardamom and salt

Add the soaked ,drained rice and Cook the rice till 80% done

Drain the Rice .

Assemble the biryani

In a thick bottomed pan add in 1 tbsp ghee/oil

Arrange half of the rice

Add in some mint and coriander leaves ,golden fried onions and top it with the gravy

Add the fried seekh kababs

Throw in 3 to 4 green chillies/slitted /chopped

then repeat the rice layer

You may add fried nuts at his time

Using back of the spoon add some ghee

I have added rose water you may skip or add kewra water or essence if you prefer

Place the pot/biryani vessel on a hot tava /griddle and cook the biryani on dum for 20 minutes.

Heat 2 big pieces of coal and place the hot coal on the biryani add a drop of ghee/oil and let the smoke infuse in the biryani for 5 to 8 minutes.

Serve hot with raita or any sides.

mixed lentil dosa recipe,mixed dal dosa recipe,no rice lentil dosa recipe

High in protein this mixed lentil dosa /No rice lentil dosa taste absolutely amazing ,crispy delicious and full of nutrition this Mixed Lentil dosa/Mixed Dal Dosa is one of our favourite breakfast option.. This Lentil dosa/Mixed Dal Dosa needs no fermentation but fermentation increases the nutritional value so you can always go ahead and ferment I make it both ways ..If you have been a regular reader at my space you must be aware of few quick and instant breakfast options that I have shared no ferment Tomato Dosa , poha idli ,Rava Idli are few of them ..I am planning to share healthy and quick recipes for breakfast in the coming days do stay tuned and try and share your views.

no rice dal dosa,easy dal dosa,no rice adai,easy adai recipe

Coming back to today's recipe .Its super easy and no fuss recipe This Mixed lentil dosa/Mixed Dal dosa is only made of dal/lentils no rice is used I have used Chana dal, tur dal, mung dal ,masoor dal and urad dal you can use split green moong dal as well .This batter gives you crisp delicious dosa ,you can make soft dosa /adai or chillas as well they equally taste good .Mixed Dal/Mixed Lentil Dosa taste great with coconut chutney you can serve it with sambar too

how to make dal dosa,no rice mixed dal dosa

Ingredients

1/4 cup moong dal

1/4 cup tur dal

1/4 cup masoor dal

1/4 cup chana dal

1/4 cup urad dal

1 tsp cumin seeds

2 to 3 green chillies (optional)

4 to 5 peppercorn

1/2 inch ginger

Method

Wash and soak all the dals for 4 to 5hours.

I soaked urad dal separately you may soak it together .

Grind all dals together along with pepper ,chillies ,cumin seeds and ginger to a smooth paste adding water .

You can make dosa right away or allow the batter to ferment for 7 to 8 hours or overnight.

Heat a tava/griddle spread the batter on hot tava/griddle and make dosa

Cook over medium flame ,add ghee or oil around edges.

Serve dosa with coconut chutney/coconut coriander chutney or with Udupi Sambar

Some more breakfast option for you to try

Neer Dosa

Tomato dosa

poha idli

Kanchipuram Idli

instant Rava idli

Mushti Polo/Soft Spongy Dosa

Kheema stuffed/Mince stuffed Capsicum is our family favourite dish ..We love these stuffed kheema /mince Capsicums and often make them on Weekends ..They are easy to make and taste amazing . You can also use bellpeppers to stuff them ..Small capsicum works perfect for stuffing but you can always cut the bigger ones into half and stuff mince in them ...I have shared a Baked Cheesy Chicken Stuffed Capsicum/Bell peppers in the blog earlier they were tried and teested by many and was meaning to try this humble simple yet yummy version of Kheema/Mince Stuffed Capsicum since so long but somehow it always skipped .

These Stuffed Capsicum can be served as appetizers or as an side dish ..You can add grated cheese and bake these too instead of coating it with eggs and shallow frying ,tastes great either ways ..

Ingredients

6 to 7 small /medium sized Capsicum/bell peppers

1 egg beaten

breadcrumbs to coat

250 grams mince/kheema

2 onions chopped

1 inch ginger minced

6 to7 garlic minced

1 tomato chopped

4 to 5 green chillies

1/2 tsp red chilli powder

1/2 tsp pepper powder

1/2 tsp garam masala powder

1 tbsp oil

lime juice as needed

Method

Firstly prepare the mince and set aside

Take a thick bottomed pan/nonstick kadhai or pan add oil

Add in chopped onions and ginger garlic ,saute over medium flame until raw smell goes off.

Add chopped green chillies and tomato and saute until they turn soft.

Add the mince and saute well for 8 to 10 minutes

Add in chilli powder,pepper powder and salt and mix well

Let it cook over med flame for another 6 to 8 minutes

Check for salt add if needed ,add the garam masala powder and the lime juice

Add in chopped coriander and mint leaves and switch the flame off.

Let the mince cool completely.

Cut the capsicum into half or you may just tip the crown off ,empty the seeds using a spoon.

Stuff the mince into the capsicum

Repeat with all the capsicum.

Dip the capsicum into the beaten egg and roll/dust some breadcrumbs

Heat oil to shallow fry ,shallow fry until golden brown .

Serve as an appetizer/snack or side dish.

Eggless Coconut Macaroon, 2 ingredients eggless macaroons, such an easy peasy recipe ..Comes together in just 5 min just mix bake and they are done in just 20 minutes .No egg needed no .flour no beaters needed too . .Quick easy and so addictive..

I have shared Bakery Style Coconut Macaroons earlier in the blog the one with eggs that is the one how it is traditionally made But these taste as good as those with eggs ..hassle free quick and so easy to make ..you just need 2 main easily available ingredients .I had made a small batch of these eggless coconut macaroons as I made these during Christmas alongwith many other Christmas goodies ..You can double the quantity for a bigger batch .

Ingredients

1/2 tin Condensed milk

250 grams dessicated coconut

1/2 tsp vanilla essence

glazed cherries as needed

Method

In a bowl take condensed milk
Add dessicated coconut and vanilla to the condensed milk.
Mix well
You can either pipe it using star nozzle
Or use an ice cream scoop or measuring spoon to shape them.
Lime a baking try with parchment
Place the macaroons at some intervals.
Preheat the oven at 160 Degree Celsius for 10 minutes
Bake for 10 to 12 minutes or until lightly golden
Allow them to cool completely before storing in airtight container.

kheema samosa,keema samosa,mince samosa recipe

Kheema Samosa /Keema Samosa are our family favourite snack just like most of you We too thoroughly enjoy hot crispy Keema/Kheema /Mince Samosas . I always keep a pack of samosa sheets and spring roll sheets in the freezer making samosas and spring rolls becomes easy .If you have some guest coming over or want to munch something tasty yet homemade you can always make mince samosa /kheema samosas .These Mince/Kheema samosas can be frozen for days just fry when required. Sharing some delicious and must try snacks/appetizers from the blog at the end of this post ..do try ..you sure will love them all .