A Perfect pair Mango with Sticky rice (Khao niew ma muang)

 

Sticky rice with mango (khao (rice) niew(sticky) ma muang(mango)) is a traditional Thai  dessert. it’s very popular sweet and my son love it. Mostly I never make Thai food at home because it’s easily available here in Thailand.Traditional sticky rice make in traditional Thai steamer. If you don’t have a sticky rice steamer, you can try steaming in a regular steamer or rice cooker, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through. You could also try in microwave.  The water level should be just above rice,, so for 1 cup of rice to have ½ cup water. for prepare in microwave  I recommend using glass or ceramic bowl with lid or microwave rice cooker is the best.
Here i make this rice in microwave. The best mango to eat with this dish is south east asia mangoes. Which called ‘Naam Dok Maai’ this mango is not very sweet like Indian mangoes and good going with this sticky rice or glutinous rice.

Ingredients:

For Rice:

1. Thai white glutinous rice
2. Water as needed
3. 1 mango sliced
4. Mung beans for decoration
   

For Coconut sauce:

1. 3/4 cup coconut milk (fresh or caned)
2. 1/3 cup sugar
3. 1/4 teaspoon salt

For Topping sauce:

1. 1/4 cup coconut milk
2. 1 ½ teaspoon sugar
3. 1/4 teaspoon salt
4. 1/4 teaspoon tapioca flour, rice flour or cornstarch

Method:

1. Wash and soak the glutinous Thai rice for at least 2 to 4 hour before steaming.
2. Steam for 30 to 35 minutes on medium- high in rice cooker or until nice and chewy.
3. In microwave cook 10 minutes in high hit. Take it out and stir.  
4. While steaming prepare the sauce for the rice. 
5. Add the coconut milk to a saucepan along with the sugar and salt.
6. Stir over low heat in 40 second to one minutes and stir until dissolved sugar. Set aside (Hard boiled coconut milk will curdle.).
7. Now prepare the topping sauce in a small pan add the coconut milk, sugar, salt and rice flour and stir over low heat until thickened and remove from heat. Set a side.(If you don’t like you can avoid this topping sauce).
8. When the rice is finished pour ¾ of coconut sauce over the hot sticky rice and mix well.
9. Keep adding more until you reach saturation point. (Depending on the rice absorb.)
10. It should be around ¾ of the sauce. You don’t want very wet rice, it should be somewhat dry and sticky. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid.  
11.  Let it sit for 5 to 10 minutes. The rice should be a little mushy.
12.  Sliced mango and arrange on a plate sticky rice next to it.
13. Add a spoon of the topping sauce and garnish with fried mung beans.(oops  in my kitchen no have).
14. This dish is not eat very cold or hot you can enjoy in room temperature.

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Vegan Pumpkin Cup Cakes Happy Halloween!!

Ingredients:
1. 1/3 cup pumpkin puree (fresh or canned),
2. 1 tablespoon oil,
3. 1 cup sponge cake mix,
4. 1/4 teaspoon baking soda,
5. 1 teaspoon vinegar,
6. 1/2 teaspoon pumpkin pie spices,
Method:
1. Preheat oven to180 degrees c.
2. Sift together the flour, baking soda and pumpkin pie spices.
3. In a large bowl and add oil and pumpkin puree. Mix well.
4. Add the dry ingredients to the pumpkin mixture and combine until no lumps in the batter remain. Than add vinegar and mix until well combined.
5. Scoop batter into liners in a 6 cup cake tins and bake for 20-24 minutes or until a toothpick comes out clean.

Khoya Anjir Burfi (Indian Fig fudge) Diwali Sweet

Happy Diwali to All My Dear Blogger Friends…!!! On  this auspicious occasion I am posting a very unique sweet recipe. “Fig Burfi” its very easy and quick sweet and my family love it so……it is here.

Ingredients:

1.      1 cup khoya,

2.      Dry fig 10 to 12 pieces,( here I use Indian dry figs )

3.      2 tablespoon clarified butter (ghee),

4.      2 tablespoon semolina (suji),

5.      1/4 cup sugar,

6.      2 tablespoon clarified butter (ghee),

7.      1 teaspoon cardamom powder (Elachi),

8.      1/8 cup Sliced blanched almonds,

      

    Method:

1.      Cut the figs in small pieces and  keep aside.

2.      Heat the pan very slow flame and add the ghee than add semolina and roast until semolina is pinkish color.

3.      Now add khoya until its change color or 2 to 3 minutes (time is depending to your khoya quality).

4.      In this mixture add sugar and cook 2 minutes.

5.      Now turn of the heat. Add cardamom powder and mix well.

6.      Add fig pieces and mix well.

7.      Buttered square baking dish/tray. Decorate with fig and almonds same like picture.

8.      Transfer mixture of fig  in this tray and chill for 8 hours or put in refrigerator for 4 hours.

9.      Cut into 1 inch diamonds or squares.

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Pasta with parsley and walnut pesto

Pesto is an Italian sauce made of fresh basil leaves, garlic, pine nuts, olive oil, Parmesan cheese and salt. The word "pesto" originates from the word "pestle" which means ground or pounded. The original method to prepare pesto with marble mortar and wooden pestle.

Pesto is savory sauce for spaghetti or lasagna, gnocchi, or any kind of pasta. Serve it with vegetables or add to vegetable soup. Make traditional pesto without nuts, but it always include basil, garlic and olive oil.

Pesto having many variety, A Peruvian version of pesto uses spinach, different kind’s of nuts and is made with grilled red or green pepper. other kinds of pesto use black olives, mushrooms, as well as lemon peel and coriander leaves or also mint leaves. Pine nuts are costly in Asian markets so many company use walnuts, hazelnut and cashew too. it’s very easily make at home like Indian “chutney” and its very chip too.

Ingredients:
For Pesto:

1.      1/2  bunch coriander,

2.      1/2 bunch parsley, 

3.      1/2 bunch basil (just leaves),

4.      2 scallions ( spring onion),

5.      1/2 cup roasted walnuts,

6.      1/4 cup roasted cashew nuts,

7.      5 to 6 cloves garlic,

8.      1/4 cup grated Parmesan cheese,

9.      1/4 cup olive oil,

10.  1 tablespoon lemon juice,

For pasta:

1.      3 cups cooked pasta,

2.      4 to 5 pieces sundries tomatoes,

3.      1 tablespoon  olive oil,

4.      Freshly ground pepper,

5.      Salt to taste,

Method:

1.     Wash basil, parsley, coriander and spring onion and pick the leaves off of the stems.

2.     In food processor jar add garlic and nuts than grind.

3.     Now add all leaves and olive oil than  grind again.

4.     Add in the grated Parmesan and grind this mixture until it forms a thick, smooth paste.

5.     Add lemon juice and store in refrigerator for about a week, or you can freeze it and it will last for 2 to 3    months.

6.    Put one tablespoon oil in pan than add  sundries  tomatoes and toast.

7.    Add pasta and salt mix well than add one cup pesto and mix well ( Mostly  people serve it over pasta.).

8.    Now add black pepper and garnish with parsley. Serve. 

Litti Chokha

"Litti Chokha" The famous dish among Bihar, M.P. & zarkhand. Litti  looks like Batti (Rajasthani famous bread) but a very small different,   Litti is made up of sattu (which is roasted chickpea flour) stuffed in dough. then it boiled and very lightly fried since the boiling has done most of the cooking. Another method for making Litti Choka  is roasting them in an oven (traditionally clay and more recently metal ones that can be heated on a stove). Chokha is prepared with different vegetables. It can be with mashed potatoes or mashed eggplants and also mashed tomatoes. The three can be combined as well and chokha usually mixed with fried onions and spices.This dish served in dinner, small party, or in holidays My family like this litti with Rajasthani daal batti’s dal .  so let’s check….

Served 12 pieces for 6 person

Ingredients:

For Litti:

1.              4 cups wheat flour

2.              4 tablespoon ghee (Clarified butter)

3.              1 cup yogurt

4.              1 teaspoon baking soda

5.              1 teaspoon carom seeds

6.              Salt to taste

7.              1 cup ghee (clarified butter) for serving

For stuffing:

1.              1 1/2 cup Roasted Chick pea flour(sattu ka atta/Dadiya ne daal no powder)

2.              2 tablespoon ginger – chili paste

3.              1 tablespoon cumin- carom seeds

4.              1 tablespoon lemon juice

5.              1 teaspoon mustard oil

6.              1/4 cup coriander leaves chopped

7.              1 tablespoon pickle masala (optional)

8.              Salt to taste

For Chokha:

1.      1 tablespoon mustard oil,

2.      2 cups boiled potato cut in small cubes,

3.      1 cup tomato cut in small pieces,

4.      1 tablespoon ginger-chili paste,

5.      1/2 teaspoon red chili powder,

6.      1/4 cup coriander leaves chopped,

7.      Salt to taste

Method For Litti:

1.              Take one large bowl than add ghee, yogurt, baking soda, seeds and salt, mix well.

2.              Add flour and make very soft dough if you needed add water.

3.              Cover this dough and leave 30 minutes.

4.              In one another bowl add all ingredients for stuffing and mix well, put aside.

5.              Preheat the oven 200c before 15 minutes.

6.              Now take the dough and divide 12 to 15 equal balls.

7.              Take one ball and make 2 to 3 inch bigger with your finger than add 1 teaspoon of stuffing in middle of ball cover this ball with hand and again make ball.

8.              Check this ball, stuffing is not over or not come out.

9.              Now take one ball and press with your palm, Litti is ready.

10.          Put in preheated oven about 30 minutes or until golden - dark brown.

11.          In oven after every 10 minutes turn this Litti.

12.          Now take reminded 1 cup warm ghee than add this Litti one by one in this ghee deep very well and take it out in one plate.

13.          In middle cut with frogs this Litti and add 1 teaspoon of ghee.

14.          Serve with Chokha. 

Method for chokha:

1.              In frying pan add oil than add tomato, cook 2 minutes.

2.              Now add ginger –chili paste and chili powder.

3.              Add potato cook 1 minute and turn of flame.

4.              Add coriander leaves than mix well.

5.              Serve this choka with litti.

Notes:

Here in this recipe i used Aloo (potato) chokha if u like u made with eggplant or with tomato chokha.

My family like this litti with Rajasthani daal battis daal so usually I serve this litti with daal recipe is here http://mycookingdiarys.blogspot.com/2011/03/daal-batti.html

Some time I’m not stuff this litti and bake without stuffing and its turn out very nice..and serve with daal.

Some time changes are good so what ever u like try at your end and give ... feedback

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Green Pea Pesto Toast

This toast is turn out good, easy and ideal for breakfast and tea time. Its also good for children’s lunch box. The oregano, garlic, pea, pack a powerhouse of flavor into this easy Green pea pesto toast. I give name pesto because it's taste like green pesto.
Ingredients:
1. 1/2 cup peas
2. 2 to 3 pieces broccoli
3. 1 sliced process cheddar cheese
4. 2 tablespoon yogurt
5. 1/2 teaspoon oregano
6. 1/2 teaspoon garlic powder
7. 1/2 teaspoon black pepper
8. Salt to taste
9. Garlic butter for spread
10. Whole wheat bread sliced

Method:
1. Take food processor jar than add in peas, broccoli, yogurt and cheese.
2. Crush very well if needed add little water, make smooth paste.
3. Now in microwave safe bowl shift this paste add in oregano, black pepper, garlic powder and salt, mix well.
4. In microwave cook this paste 2 minutes and keep aside.
5. Cut bread triangle shape and spread garlic butter.
6. Toast the bread in oven until breads are crispy.
7. Take it out and spread green pea pesto.
8. Serve with Mock tail or juice.
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Sev Tomato Sabji

Gujarati cuisine has special place all over India. Sev tomato sabji is very famous curry to Gujarati  (Kathiyawadi) cuisine. 90% kathiyawadi people like this sabji. This is not only a delicious dish, but also quick, easy to make and looks very different than normal main course dishes.

 Ingredients:  

1. 3 cups tomato cut in small pieces
2. 1/2 cup sev-bhujiya
3. 1 tablespoon oil
4. 1/4 teaspoon asafoetida
5. 1/2 teaspoon mustard seeds 
6. 1/2 teaspoon cumin seeds
7. 1/4 teaspoon turmeric powder
8. 1 teaspoon coriander – cumin powder
9. 1 teaspoon red chili powder
10. Water as needed

Method:

1. Heat the oil in a frying pan add the mustard and cumin seeds after cracking seeds add asofatida and tomato than cook 2 minutes.
2. Add all other spices and 1 cup water than cook. stir occasionally.
3. Cook another 2  minutes and  add sev bhujiya than mix well and cook just 1 minute.
4. Turn off the flame, garnish with sev bhujiya.
5. Serve hot with roti, chapatti, bhakri or parathas.  

Note: Normally this curry is little spicy and not to much dry.

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