Friday, August 24, 2012

Green Tomato Rassa Bhaji

My tomato plant produces abundant tomatoes. Just stepping outside the garden and plucking fresh, green tomatoes and making rassa bhaaji is one of the pleasures of life for me.

Green Tomato Curry
कच्च्या  टोमेटोची रस्सा भाजी
4-5 green/raw tomatoes, medium, sliced
2 medium potatoes, peeled, sliced
4-5 flower peppers, sliced (optional)
2 tsp goda masala
2 tbsp daaNyache koot/roasted, unsalted peanut powder (coarse)
salt to taste
2 tsp jaggery powder
1/2 tsp chili powder

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp cumin seeds
2 sprigs curry leaves, torn

Optional Garnish
2 tbsp chopped cilantro
2 tbsp freshly scraped coconut

1. Heat oil in a sauceoan. Add all the ingredients for tempering.
2. Stir in goda masala and fry for 30 seconds.
3. Now add potatoes. Add 1/2 cup water and cook till potatoes are semi-cooked.
4. Now add tomatoes. Add more water.
5. Add all the remaining ingredients and let the curry simmer till potatoes are cooked.
6. Add more water if needed.
7. Garnish with cilantro and coconut if desired.

Note -
1. You can let water evaporate and make dryish bhaaji as well.
2. I added flower peppers because I found them in the farmers' market. This is not a mandatory ingredient for this bhaji.
Veggies are chopped for the bhaaji

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Thursday, August 23, 2012

Radish Plant

Radish Flowers

We call the string beans of radish as "Mogri" (Gujarati) or "Mogrichya Shenga" (Marathi). I haven't seen fresh Mogri at our Indian stores ever. I noticed them frozen in the freezer section. My mom makes a delicious bhaaji with these string beans so I decided to buy the packet. I do know that they have a distinct, pungent flavor and smell - notice I said "smell" and not "fragrance". ;-D But that smell or odor was amplified when I opened that frozen packet. That's when I decided that I will have to grow my own fresh mogries.

Now, these beans come into two varieties - green colored and reddish brownish purplish colored. I assumed that they may be the string beans produced by white and red radishes respectively. So I planted white and red radish seeds in two separate containers. I did get beautiful green and purplish string beans. However, these American radish beans are different than that we get in India. These are shorter and plumper than the Indian variety.

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Wednesday, August 22, 2012

Futanyachya Mirchya

I am planning to celebrate summer's bounty from my veggie patch this week. Let's savor banana peppers today.

FutaNyachya Mirchya
फुटाण्याच्या  मिरच्या 
12-15 mild banana peppers, slit

Roast and Grind
1/4 cup puffed chanadaal/Pandharpuri DaaLe
2 tbsp sesame seeds
1 tsp mustard seeds
1/8 tsp fenugreek seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
1/2 tsp coriander powder
1/2 tsp cumin powder

2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
4-5 fenugreek seeds

1 lemon

1. Rinse and dry banana peppers.
2. Make a slit, taking care not to halve the peppers. Deseed the peppers carefully.
3. Roast the ingredients one after the other without adding oil. Powder, mix in salt and set aside.
4. Stuff the roasted powder into the peppers.
5. Heat oil in a wide saucepan. Add mustard seeds, asafoetida and fenugreek. As they sizzle, add stuffed chilies in a single layer.
6. Sprinkle some water if needed. Cover and let it cook for 15-20 minutes.
7. Squeeze a lemon.

Note -
1. This dish is served as an accompaniment with the daily meal.

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Tuesday, August 21, 2012

Tanduljanu Shaak

I spotted frozen "Tanduljo" at our Indian stores. My MIL had mentioned about it so I was curious to try it. Not sure if it's similar to "hirwa maath" or "chawli" in Marathi. I followed my MIL's method to make this simple leafy greens.

Tandulja nu Shaak
Gujarati Leafy Greens
1 frozen packet of Tanduljo
salt to taste

Grind to a coarse paste*
4-5 Garlic cloves
3-4 green chilies (more or less per taste)

1 tbsp oil
1/2 tsp turmeric powder
1 small onion, chopped
*Garlic-Chili paste

1. Thaw frozen Tanduljo. Rinse it and keep in a colander.
2. Heat oil in a saucepan.
3. Add onion and turmeric powder. Saute till onion is soft.
4. Add garlic - chili paste. Saute for 3-4 minutes.
5. Add rinsed and drained tanduljo. Add 1/4 cup water. Cover with a lid.
6. Let it cook till it's soft. Add salt to taste.
7. Let water simmer completely or keep some water per preference.

Note -
1. Always add salt in the end as after cooking, leafy greens tend to shrink.

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Monday, August 20, 2012

Dudhache Pithale

I remember reading in Smt. Kamalabai Ogale's Ruchira - Marathi cooking encyclopedia -  about milk and yogurt/buttermilk based pithale. One busy day, when I was in the process of making "Pithale-Bhakar", I decided to use milk. This is what I did -

Dudhache Pithale
दुधाचे  पिठले

Whisk together till no lumps
1/2 cup besan/chickpea flour
1 cup whole milk

1 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
1/2 tsp cumin seeds
1 sprig curry leaves, torn
2-3 green chilies, slit, minced or ground - based on the desired heat

Salt to taste
1 cup water

1. Whisk besan/chickpea flour and milk till there are no lumps
2. Heat oil in a kadhai. Add all the ingredients for tempering. As they start spluttering, add water & bring to boil.
3. Add salt to taste. Remember that you are going to add besan + Milk mixture later so adjust salt accordingly.
4. Switch gas to low. Add besan + milk mixture and keep on stirring till about 5 minutes or so, till it gets a consistency of a pudding.
5. Serve hot with bhakri or plain rice.

Note -
1. Use whole or full far milk to get the creamy flavor.
2. Do not use onion or garlic in this recipe.

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Friday, August 17, 2012

Cinnamon Crumb Cake

After our annual museum trip, we decided to eat at "Panera". With our usual you pick two - half soup/half sandwich combo, we shared a coffee cake. I thought it was Cinnamon Crumb cake.

Since we enjoyed it a lot, I decided to bake it myself. I went to my favorite site - cooking light and got the recipe. I changed it slightly by adding a cocoa powder so it resembles the one that we had at Panera.

Cinnamon Crumb Cake
1 1/4 cup all purpose flour
2/3 cup packed brown sugar
1/8 tsp salt
3/4 tsp cinnamon powder

1/4 cup chilled butter, cut into small pieces

1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup buttermilk
1 tsp vanilla extract
1 large egg

1 1/2  tbsp cocoa powder
Cooking spray

1. Preheat oven 350F
2. Combined flour, sugar, cinnamon and salt.
3. Mix butter with fork till it resembles a coarse meal. Set aside 1/2 cup flour mixture.
4. Combine the remaining flour mixture with all the remaining ingredients.
5. Divide the batter in two halves. Add cocoa powder in one half of the mixture.
6. Grease 8" round cake pan with cooking spray.
7. Spoon in cocoa batter. Spoon in white batter on top. Sprinkle reserved 1/2 cup mixture.
8. Bake for 30 minutes.
9. Cool on a wire rack.
10. Enjoy!

Note -
1. I used a bundt pan instead of a round pan.

Cooking Light May 1998

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Thursday, August 16, 2012

Paalak chi Bhaji

My mom makes this simple stir fry with fresh spinach.

Palakachi Bhaaji
पालकाची भाजी
Stir Fried Spinach
2 bunches of spinach, rinsed and shredded
1 tsp mild chili powder
salt to taste

1 tbsp oil
5 - 6 cloves garlic, peeled & sliced
1/2 tsp turmeric
1. Rinse and shred spinach and set aside.
2. Heat oil in a wok/kadhai. Add sliced garlic and turmeric.
3. Saute till garlic is a shade darker. Add spinach. Stir fry till it is cooked.
4. Add salt and chili powder.
5. Serve with chapati or bhakri of your choice.
1. This simple stir fry requires fresh spinach. Frozen spinach may alter the taste.

Wednesday, August 15, 2012

Happy Independence Day, INDIA!

Chicago Museum of Science and Industry & Adler Planetarium, Chicago

Happy Independence Day, India!!

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Thursday, August 9, 2012

Janmashtami special - Mishti Doi

I wanted to make "Mishti Doi" from a long time. I was always concerned about setting the yogurt correctly. So last several times, I always made "Bhappa Doi - Steamed Yogurt" because it always works okay.

In my home, Mishti Doi recipe is summarized in one sentence - "बासुंदीला विरजण लावणे " -  or "Add active yogurt cultures to the sweetened evaporated milk". That's exactly what  I did.

Mishti Doi
Bengali Sweetened Evaporated Milk Yogurt
4 cups full fat milk
1/2 - 3/4 cup sugar
1 can (12 oz) evaporated milk (not fat free)
2 tbsp full fat plain yogurt (I used brown cow brand)

Kulhad - Terracotta container for setting the yogurt

1. Heat milk on a low flame. Keep a ladle in the milk pan so the milk won't boil over. Stir from time to time so the cream that gets on top is mixed with the milk.
2. Simmer for 3 hours on low flame till the milk is almost reduced to half.
3. Now, add evaporated milk and simmer again on low flame for 1 more hour.
4. Add sugar and stir till sugar is dissolved.
5. Switch off the gas and let it cool down.
6. Pour milk in the container - preferably terracotta or ceramic or glass container. Place a lid.
7. Stir in yogurt and mix.
8. Place in the oven with the light on.
9. Keep it overnight or for 6 - 8 hours till the yogurt is set.
10. Refrigerate and serve chilled.

Note -
1. Only oven light is switched on. Oven is not set on.
2. Use full fat milk products for this recipe.
3. Adjust sugar per your taste.
4. I used "kulhad" for setting my yogurt. A terracotta container is the first preference for this recipe followed by ceramic and then glass.
5. You can divide and pour milk into 4 - 6 individual containers. Add the yogurt culture in each container.
6. If you want your mishti doi to be very sweet, instead of adding sugar, add sweetened condensed milk can. In that case, add it in step 4.
7. Make sure that your terracotta pot is meant to be used as a food container. Kulhad is such container. but do not use terracotta pots meant for gardening. They may have harmful chemicals.

Hare Krishna Temple, San Diego

Happy Janmashtami!

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Wednesday, August 8, 2012

Tofu Chow Mein

I discovered Fresh Chow Mein noodles at Whole foods. It was by Annie Chun's and it was organic too. So I had to buy it. Its texture reminded me of Maggie noodles.  I followed the recipe on the back of the packet for "Chicken Chow Mein". Instead of chicken, I used tofu cubes.

 I tweaked the original recipe to our taste.

Here's what I did -

Tofu Chow Mein
1 Annie Chun's Freshpak Chow Mein Noodles
salt to taste
1/2 block of tofu, cubed

For Sauce - Whisk together and set aside
3 tbsp Soy Sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp tomato ketchup (I use Westbrae brand which does not use additional sugar)
A pinch of black pepper, preferably freshly ground
1/2 tsp paprika for color

3-4 cups frozen mixed vegetables
1 big chunk of green cabbage, shredded
1 small red onion, thinly sliced

1 tbsp oil
1/2 tbsp minced garlic
1/2 tbsp minced ginger

Freshly ground black pepper - as needed
1 spring onion, thinly cut greens

Suggested accompaniment
Green chilies in vinegar

1. In a wok or pan, heat oil. Add ginger, garlic. Saute for 1 minute.
2. Add thinly sliced onion. Saute for 1 minute.
3. Add shredded cabbage. saute for 2 minutes. Add salt to taste.
4. Now add frozen veggies - I used them right from the freezer. Let them thaw as you continue to cook.
5. Let the veggies be completely thawed. It may take about 7 - 10 minutes on a high flame.
6. Now add noodles. Add sauce and 1 cup water. Let the noodles absorb the liquid and get all the flavor.
7. Continue cooking when they are nicely incorporated with veggie and sauce. Add tofu chunks. Mix while taking care not to break noodles or tofu.
8. Switch off the gas.
9. Garnish with black pepper and spring onion.
10. Serve with Green chilies in vinegar

1. The original recipe calls for sauteing the noodles in 1 tbsp of oil for 1 minute in a separate pan, before adding to the veggies. I avoided this step to save on extra 1 tbsp of oil.
2. I am known to add an insane amount of vegetables in my noodles and rice preparations. Please adjust to your own likings.
3. My mixed veggie packet had green peas, carrots, green beans, yellow corn. You could easily add bamboo shoots, baby corn, mushrooms etc.

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Tuesday, August 7, 2012

Darbari Daal

Olympics is going on in London. Though, I hardly find any time to sit and watch, some sports legends are just larger than life. Michael Phelps, Serena Williams, Gabbie Douglas of the United States, Saina Nehwal, Gagan Narang, Vijay Kumar,  Mary Kom of India, Yusain Bolt of Jamaica, Andrew Murray of Great Britain - They all are heroes. I cheered, hoped and bit my nails whenever I watched or read about them. But only one person, while doing what he does the best, left me speechless and spellbound was Oscar Pistorius of South Africa. You are a winner, Oscar! Kudos to your tenacity.

Alrighty, let's go to the recipes. I receive Tarla Dalal's recipes every week in my email. I generally just save the recipes to browse later. Some time back, I received "Darbari Daal" which sounded interesting. However, when I was actually cooking, I was not in a mood to turn the computer on and check the recipe. I went on creating my own darbari daal based on whatever I remembered and whatever was available in the pantry and fridge.

Tarla Dalal's real recipe is here for reference.

Darbari Daal
1/2 cup toor daal
1/4 cup masoor daal

2 tbsp plain yogurt
salt to taste
1 tsp garam masala
1 tsp paprika or mild chili powder

1/2 tbsp oil
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tbsp kasoori methi
1/2 tbsp ginger-garlic paste
1 small onion, finely chopped
1 small tomato, finely chopped

Suggested Accompaniment
Onion Kulcha
Plain Paratha
Jeera Rice

1. Pressure cook daal mixture and mash and set aside.
2. Heat oil in a saucepan. Add cumin seeds, asafoetida and turmeric powder.
3. As they splutter, add onion. Saute for 2 minutes. Now add ginger-garlic paste and saute for 1 minute.
4. Now, add tomato, kasoori methi. Saute for 2 minutes.
5. Stir in yogurt and saute for 5 minutes.
6. Add garam masala, paprika, cooked daal, salt. Add 1/4 cup water.
7. Simmer.

1. This daal should be thick.

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Monday, August 6, 2012

Curry Noodles

My Indian food affectionado neighbor hollered and told me that he would like to get my opinion about something. I was curious. He quickly disappeared in his house and reappeared again with a mysterious container. "What do you think of this and how authentic is it?" - he asked. Well, I could almost see the disappointment written all over his face when I said that I had never used it and have no idea about it. Good that he doesn't know that I blog about Indian food. I could just see that he just wrote me off thinking I know nothing about the Indian food!!;-)

It was Madras Curry Powder. I mean, curry powder - we Indians don't use it the way British do. We have several masala powders , podis and such in our pantry but curry powder is really a mysterious ingredient.

So when we recently went to Chicago, I picked up some "Madras Curry Powder". I was wondering if it was prepared and marketed by some British company but now the joke was on me. The company was Punjiaji and the address was Mumbai.

I decided to make my first entree with this curry powder.

Curry Noodles
For Marinade and sauce
1 tbsp almond butter
1 tsp reduced sodium soy sauce
1/2 tsp turmeric powder
1 tsp Curry powder
1 tbsp tomato ketchup
1 tsp agave nectar (optional)
salt to taste
A generous pinch of freshly ground black pepper
1/2 tbsp rice vinegar

Extra Firm Tofu, cut into 16 triangles

1 packet Singapore Noodles
4 cups stir fry vegetables (I used frozen stir fry veggies from Costco)
2 tsp freshly made ginger-garlic paste

1. Reserve half of the marinade as a sauce for the noodles.
2. Marinate tofu triangles with remaining half of the marinade.
3. After half an hour, flip the tofu pieces so it's uniformly coated with it.
4. Heat nonstick tawa (preferably with grill marks, if available). Using oil spray, coat the tawa with a light layer of oil. Shake excess marinade off and place tofu pieces on the tawa and brown them on both the sides. Set aside.
5. Meanwhile, cook the Singapore noodles according to the package directions and set aside.
6. Heat oil in a nonstick wok. Add ginger-garlic paste.
7. Saute for 1 minute or so. Add stir fry veggies and saute till they are tender but not too mushy.
8. Add the sauce that was reserved, cooked noodles and salt to taste.
9. Stir fry for few minutes till it is nicely coated.
10. Top with grilled tofu triangles.
11. Serve with Sriracha sauce if desired.

Note -
1. Singapore noodles are available  at the Chinese/oriental stores.
2. I used Madras Curry powder

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Sunday, August 5, 2012

Baingan Bhurta with Paneer

I had made Baingan Bhurta yesterday and was surprised to check out that I haven't blogged about this dish yet. I sometimes steam the eggplant in the pressure cooker instead of the traditional method of roasting it. This saves time for sure. However, for that smoky and ethnic flavor, do roast the eggplant on the gas flames or coals.

Baingan da Bhurta
Eggplant Dip - Punjabi Style
1 big eggplant, bhurta variety

2 medium tomatoes, roughly chopped about 1 cup
salt to taste
1 tsp mild chili powder or paprika
1/2 tbsp coriander-cumin powder - preferably homemade

Grind to paste
1/4 cup cilantro
1 garlic clove
1 1/2 tbsp chopped ginger

1 tbsp oil
1/2 tsp cumin seeds/jira
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 green chilies, slit
1/2 cup finely chopped red onion

1 tbsp chopped cilantro

For variation
1 cup paneer pieces (optional)

Suggested Accompaniment
Onion Kulcha

1. Grease an eggplant and roast it over a flame. Roast till it's completely charred. Place in a container. Cover with a lid. When it has cooled down, remove the charred peels. Alternately, you can also pressure cook the eggplant by making 4 big pieces, adding some water. Peel it and mash to pulp before using.
2. Heat oil in a kadhai/saucepan. Add cumin seeds, asafoetida, turmeric powder, green chilies and red onion. Saute for 5-7 minutes till onion is soft.
3. Add green paste and saute again for 10 minutes. Add coriander cumin seed powder, paprika and roughly chopped tomatoes. Saute for at least 20 minutes, sprinkling water from time to time so it doesn't stick to the bottom of the pan.
4. Now add mashed eggplant & salt to taste. Stir so it all gets mixed up.
5. If using, stir in paneer pieces. This step is optional.
6. Cover and let it cook for 5 minutes.
7. Switch off the gas. Garnish with cilantro. Serve with onion kulcha.

Note -
1. Steaming the eggplant method is a simpler and time consuming method however, it won't have that authentic,  smokey flavor. However, it tastes good.
2. If you want it spicier, you can grind the green chilies along with ginger-garlic or minced the green chilies before adding to the tempering. I just slit them so they don't add too much heat.
3. Adding paneer cubes was just my twist to the original recipe. This is completely optional. The original dish is vegan.
4. While grinding the masala for green paste, make sure that there is just a little hint of garlic and there is more gingery flavor.

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Saturday, August 4, 2012

Onion Kulcha

Onion Kulcha with Baingan Bhurta & Raw Tomato Chutney

This recipe is inspired by the onion kulchas we were served at the "Mumbai Grill" in Evanston, IL. This is just my interpretation. 

Onion Kulcha -  makes 6 kulchas
Onion Flatbread
1 cup bread flour
1 cup whole wheat flour (from Indian stores)
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/4 cup thick buttermilk
1 tsp sugar
1 tbsp oil

For Onion mixture
2 tbsp minced red onion
1 tbsp minced cilantro
1/2 tbsp minced spring onion, white parts only

Oil for roasting
Wheat flour for dredging, as needed

1. Add all the dry ingredients in a paraat or a big plate for kneading.
2. Mix them by hand. Add buttermilk as needed to bind the dough. Add water as needed, spoonful at a time.
3. Now add oil and keep kneading till an elastic dough is formed. Cover and keep aside for 2 hours.
4. Heat a cast iron pan/tawa. Divide dough into 6 balls.
5. Keep onion and cilantro mixture ready.
6. Take one ball. Flatten it with hand or a rolling pin. Place a spoonful of onion-cilantro mixture around the disc of the dough. Press it gently. Roll it and make a ball again. Dredge in a wheat flour for dusting.
7. Roll into a thick disc using a rolling pin.
8. Place on the heated tawa. Roast on one side on medium flame. Flip.
9. Brush oil as needed.
10. Serve hot off the tawa.

Note --
1. The above propotion gave me 6 kulchas. This count may change based on the thickness and diameter of the kulchas.
2. Try to mince onion and cilantro very finely otherwise it will be difficult to roll the kulchas.
3. I have sneaked in some whole wheat flour but generally only all purpose flour is used for making restaurant style kulchas.
4. I used King Arthur brand bread flour and Ashirwad brand whole wheat/chapati flour.
5. If you like it hot, stir in minced green chilies in the onion mixture.

Mumbai Grill, Evanston, IL

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Friday, August 3, 2012

Quinoa "Chaat" Salad

I tasted Quinoa salsa salad at our local Whole Foods recently. I decided to tweak it desi way!

Quinoa Chaat Salad
1 cup quinoa

1 small onion, peeled & chopped finely
1 small red but firm tomato, chopped finely
1 small cucumber, peeled & chopped finely
1 medium potato, boiled, peeled & chopped finely
2 green chilies, minced (optional for additional heat)
2 tbsp cilantro, minced
1 red bell pepper, cored and chopped finely

1 cup boiled garbanzo beans

1 lemon, squeezed

1 recipe chaat chutneys
A pinch of chaat masala
salt to taste

1. Cook quinoa according to the instructions of the packet. Fluff with a fork and let it cool down completely.
2. Just before serving, add all the vegetables and beans.
3. Add salt, chaat masala.
4. Add chutneys per preference
5. Garnish with sev and serve immediately.

Note -
1. Do not add vegetables in advance as it may leave too much moisture.
2. Adjust the amount of chutneys per individual likings.
3. I do not know the Indian name for quinoa in any of the Indian languages. Since this whole grain is cultivated in Peru and other South American countries, I am not sure if it has any Indian name.

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Thursday, August 2, 2012

NaraLi Paak

When I was growing up in Mumbai, sometimes - especially around the months of Shravan/Bhadrapad - we used to get many coconuts. They used to be a part of  haldi-kumkum/kunku or vaiNa pooja ceremonies. VaiNa pooja is a GSB Konkani ceremony. The invitees are given coconuts and chuDa - a small bouquet of orange ratnagundi/shankasur flowers.

Mom generally used to keep these coconuts aside. They had some religious significance, so she always made some sweets from it and used to be very particular that they wouldn't get mixed up with the coconuts kept for making non-veg curries. Coconut plays an important role in our coastal Maharashtrian/Konkani/Malvani GSB cuisine.

Mostly, mom would make naraLi paak -or coconut barfi. She would make this in a hurry just before going to work. What started as a quick fix by pushing the coconut mixture in the fridge since mom didn't have time to wait till the firm texture is achieved, later became the necessary step in this recipe.

Naralipak or Naralibhaat is generally made on the Rakhi Day - Rakshabandhan.

NaraLi Paak
ना र ळी पा क 
Coconut Fudge
1 cup freshly scraped coconut
1 cup milk

3/4 cup sugar
1 cup ricotta cheese

Crush to powder
3-4 cardamoms, peeled
few strands of saffron

1. Mix coconut and milk in a heavy bottomed saucepan.
2. Cook on low flame till all the liquid is evaporated. Do not let it burn.
3. Add sugar and ricotta cheese. There will be more moisture now. Saute till all the moisture is evaporated again.
4. Add crushed cardamom and saffron.
5. Grease a steel plate or thali with ghee.
6. Spread coconut mixture uniformly.
7. Keep the thali in refrigerator for at least 1 hour so the mixture gets firm.
8. Cut into squares or diamonds.

1. Mom does not use ricotta cheese.
2.Gujaratis also make a similar recipe which goes by the name "kopra paak".


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