Sneha's Recipe: Desiccated Coconut

Showing posts with label Desiccated Coconut. Show all posts

Khoya/Mawa Gujiya With Dry Fruits

In: Almond, Cashewnuts, Charoli

Gujiya/Turnover is a classic North India sweet which is crispy, flaky pastry filled with khoya/mawa and nuts stuffing. Gujia is generally deep fried. This are traditional is sweet that is made for Holi or Diwali festival.

Measurement 1 Cup = 200 Ml Cup
Ingredients
Recipe For The Dough
2 Cups All Purpose Flour
¼ Cup Desi Ghee
¼ Teaspoon Salt
½ Cup +1 Tablespoon Water
For The Stuffing
125 Grams Mawa/ Khoya Homemade
2 Tablespoons Fine Semolina/Rawa
1 Cup Level Powdered Sugar
½ Teaspoon Green Cardamom Powder
1 Tablespoon Lightly Toasted Charoli - finely chopped
2 Tablespoons Golden Rasins– finely chopped
20 Lightly Toasted Cashewnuts - finely chopped
20 Lightly Toasted Almonds - finely chopped
½ Cup Desiccated Coconut

Method

Dry roast the semolina on a pan till light pink, remove and keep aside.
In the same pan separately toast the cashewnuts, almonds and charoli lightly, remove and keep them in a plate. Then finely chop them.

Recipe For Dough

Rub the ghee into flour with your hands well till it represents bread crumbs. Then first add ¼ cup water and start to knead into a stiff dough, add the other ¼ cup and make a stiff dough if necessary just a teaspoon to a tablespoon of water.

This dough will not be smooth at all, but, do not worry just cover it with a damp cloth and let it rest for 45 minutes to an hour. In the meantime let's prepare the stuffing/filling.

Chop the dry fruit finely and mix in the desiccated coconut and cardamon powder.
Microwave the mawa on high power for a minute. Cool then add rest of the ingredients and mix well the filling is ready.

The dough has been rested and become smooth, knead it well again. make lemon size balls and roll it into a slightly thick puri

then cut it with a round cutter or use a gujiya mold to make them slightly wet the edges with water

then place a heaped tablespoon of filling .

Cover it and seal it the edges by pressing it with your thumb, then with with a fork make a design.

Like wise make all and let them rest covered with a damp cloth for 10 minutes.

In the meantime pour oil into deep frying pan and heat it till slightly hot and on medium low flame frying them 3 - 4 at a time or more if your pan is bigger till golden brown.

These are all fried, crispy flaky.

These are packed and ready to take for our trekker's Holi party on the hills. Enjoy

My Notes

Make sure you do not add a lot of water while kneading the dough - the dough should stiff/hard.
Cook the khoya properly until it releases fat and become bit brown.
If you feel that the stuffing is dry the add few teaspoons of milk
Rest the dough properly and it will become easy to use.
You don’t need to apply any dry flour to roll the dough
Do not fry the gujiya on a high flame the flame should always be low.

Labels: Desi Ghee, Desiccated Coconut, Almond, Cashewnuts, Charoli, Golden Raisins, Mawa, Homemade, Festival Sweets, Deep Fried, Turnover, Gujiya

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Egg & Potato Curry#Improv

In: Curry, Desiccated Coconut, Egg

Egg & Potato Curry pic has been on FB page for years, not realizing that the recipe has not yet been posted on my blog.

When going to my post just recently realized this is still pending, so here is the delicious and creamy recipe.

Serves 3
Ingredients
6 Hard Boiled Eggs
2 Potatoes - peeled and boiled till half done

½ Teaspoon Heaped Garlic paste 1½ Teaspoon Heaped Chili powder ½ Teaspoon Turmeric powder
1 Teaspoon Coriander powder 1 tsp

1 Teaspoon Salt or to taste

3 Tablespoons Tomato Puree

1/3 Cup Oil

Grind To A Fine Paste

Dry roast each seperately

1/3 Cup Onion Birista-Homemade
1 Tablespoon Heaped Desiccated Coconut - dry roast
1 Teaspoon Sesame Seeds - dry roast
1 Tablespoon Peanuts - dry roast & skinned
½ Teaspoon Cumin Seeds - dry roast

Method

Grind the ingredients in a small blender jar with little water to fine paste.

In a pot/ kadai heat oil add the garlic, tomato puree and rest of the dry spices and the ground paste, fry for 2 minutes or till oil surfaces. Now add the potatoes and saute for a minute or till they are coated with the masala.

Add a cup of water or more according to the gravy consistency (do not add more water this gravy is thick), cover and cook for 10 minutes till potatoes tender, add boiled eggs cut into two halves, lightly give it a mix . It's ready to serve.

Garnish with chopped coriander leaves and enjoy with rotis or paratha.

Labels : Egg, Hard Boiled, Desiccated Coconut, Fried Onions, Peanuts, Healthy, Curry, Main course, Improv Cooking Challenge, Potato

Check out what the other bloggers have made!

Improv Cooking Challenge: February 2020
Ingredients: Potato and Egg
Hash Brown Breakfast Sandwich by Cookaholic Wife
Potato, Egg, and Arugula Curry by Culinary Adventures with Camilla
Steak and Egg Hash by Making Miracles
Seasoned Keto CrackersBoxty (Irish Potato Pancakes) by Palatable Pastime
Patates Salatasi - Turkish Potato Salad by Pandemonium Noshery
Egg & Potato Curry by Sneha's Recipe
Mom's Potato Soup with Egg Dumplings by Our Good Life
Potato Pancakes by A Day in the Life on the Farm

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CHAKLAMA - OMANI BAKED COCONUT SWEET

In: Arabic, Condensed Milk, Desiccated Coconut

Ramadan Mubarak to all my blogging friends of Mena Cooking Club and readers.

In Mena's Cooking Club, this month we are going to discover a delicious cuisine, a culinary treat - Oman. Oman is a country that is beautiful. The Sultanate of Oman is a country in the southwestern part of Asia, on the southeast coast of the Arabian Peninsula. It borders the United Arab Emirates to the northwest, Saudi Arabia to the west, and Yemen to the southwest, it also shares a marine border with Pakistan to the north-east. The coast is formed by the Arabian Sea to the south and east, and the Gulf of Oman to the northeast.

The country is a monarchy. The capital of the Sultanate is Muscat.

Omani cuisine deliciously distinctive, it borrows Asian tastes and flavors, incorporates them into typical Omani dishes to make it appealing and appetizing to every palate.

Our host if the month Rafeeda from The Big Sweet Tooth. choose three dishes from the beautiful country Oman, a savory, soup and a dessert. I made the Arabic Dessert of Oman called Chaklama - Omani Baked Coconut Sweet somewhat similar to Coconut Macaroons. Coconuts are a popular feature in Omani desserts. Coconut palms are extensively planted in the Dhofar region. The Dhofar region, around the city of Salalah, lies in Southern Oman, on the eastern border of Yemen.

Ingredients
1 Cup Desiccated Coconut
1/2 Teaspoon Vanilla powder
1/2 Cup Sweetened Condensed Milk
1/2 Teaspoon Baking powder
1 Teaspoon Butter

Method
Combine all ingredients in a large bowl until a soft dough forms.