Olya Naralachi Karanji / Fresh Coconut Nevries#Alphabet Challenge

We East Indians make this for San Jao Cha Sann/St John feast, which is celebrated on 24th June the proper day or the coming Sunday. 

This is must in my family, my mother and grandmother used to make this every year,  I too make this since my husband loves them. This year I decided to take step by step pics, here is my family recipe. You can add more sugar if you want, but for us the sweetness was just right.

This Karanji is  also a traditional Maharashtrian sweet,  usually made  for festive occasions like Diwali and Ganesh Chaturthi.  

Olya means fresh, naralachya means coconut,  karanjya is turnovers or nevries,  which means fresh coconut karanji. The shelf live of these are just 3 - 4 days,  for a longer shelf-life you may use dry or desiccated coconut and sugar. 
I, prefer making karanji using fresh coconut for a superior taste. Making these, is quite a time consuming task, but,  if you love these, all the effort is worthwhile. This is one of the most easy recipes, do try preparing karanji this way and let me know how it turned out. 
Makes around 9 - 10  Nevries /Karanjies - depending on the amount of filling inside. 
Ingredients
For The Filling
1 Cup Packed Fresh Grated Coconut
¼ Teaspoon Heaped Cardamom pods
3 Tablespoons Heaped Sugar
A Pinch of Nutmeg powder
15 Cashewnuts - chopped
1 Tablespoon Golden Raisins/Kismis
1 Teaspoon Ghee/Vegetable Shortening

For The Covering

2 Cups All Purpose Flour

1½ Tablespoon Heaped Melted Ghee

¼ Teaspoon Salt

For Frying 

Vegetable Oil as required
 Method

For The Filling

In a pan / kadai take ghee, coconut and sugar. Cook on low heat till  melts and the mixture comes together, add the raisins, cashew nuts, cardamom  and nutmeg powder and continue to cook the mixture on low medium heat for a 2 minutes stir continuously, since tends to burn quickly, so do not stop stirring at any given point of time. Once the mixture is dry  take  off the heat and set aside to cool completely.

For The Covering

In a thaal/bowl mix  flour, melted ghee and salt, mix well.  Add water as required and knead to a soft, pliable,  smooth dough.  Keep it covered in a moist cloth  for 25 to 30 minutes. 

After 30 minutes, knead the dough again slightly and make small round balls.

Take one small dough ball. With the help of a rolling pin, roll it flat (same as the size of a poori)

Place a spoonful of the coconut jaggery mixture in the center

Dip your finger into the water and apply on the edge of half the poori. Flod the other edge of the poori, press the edges well to seal the filling inside.
Be sure that no air bubbles remain inside. The edges should be tightly sealed or the filling may ooze our during deep frying.

Press the edges using the back of a fork  or a cutter to give it that  design.  Place the filled karanjis on  a plate and cover with  a damp towel to avoid drying. 

Heat oil for deep frying in a kadhai or deep pan.
Slowly fry the karanjis on low flame till golden brown. Remove on paper towel and let them rest for 20 mins. When cooled down, store in airtight container upto 3 - 4 days. If refrigerated, it can be stored for a few more days.

Enjoy.. these are delicious, I am sure you can't stop at one or two!!
Labels:   Coconut, Fried, Nevries, Karanji, Turnover, Festival , Maharastrian Cuisine, East Indian, Vegan,Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "N"

Tri Color Biryani Rice#SundayFunday

This Tri Color Biryani Rice is perfect to celebrate occasions like our Republic Day and Independence Day. 

This is a quick and easy rice with goes well with any gravy.

Measurment - 250 Ml Cup 
Serves 2
Ingredients  
1½ Cups Basmati Rice
5 Cloves
2 Green Cardamoms 
1 Brown Cardamon 
1 Stick Cinnamon
1 Star Anise  
1 Teaspoon Shahi Jeera 
2 Bay Leaves
1 Teaspoon Salt or to taste
¼ Cup Oil
¼ Cup Brown Onions
3 Cups Hot Water
A Pinch Orange Color - mixed in a tablespoon water 
A Pinch Green Color - mixed in a tablespoon water 
¼ Teaspoon Shahi Biryani Essence
¼ Teaspoon Kewra / Screw Pine Water

Method
Wash the rice and soak the rice for at least 15 minutes.   After 15 minutes drain all the water. Keep aside.

In a large pot/kadai, heat oil, add the whole spices, when they start to sizzle add the brown onions, rice, salt and lightly mix it. Add hot water and lightly stir it with a spatula. Bring it to a rolling boil. Cover with a lid and let it cook for 10 - 15 minutes or till  the rice is nearly done and the water nearly evaporates. Add the shahi biryani essence and kewra water, mix it well. 

Now add the color on top it (do not stir the rice), leave it on dum for 5 minutes 

Or till the rice is full done.

  Tri Color Biryani Rice is ready 

Serve garnished with brown onions  

This goes well with any gravy of your choice.

Labels : Veg Rice,  Biryani, Vegan, Gluten Free, Main Course, Sunday Funday 

• Firecracker Hot Dogs from Food Lust People Love
• Mushroom Poutine from Mayuri's Jikoni
• Oreo Ice Box Cake from Karen's Kitchen Stories
• Patriotic Slushie from Amy's Cooking Adventures
• Tri Color Biryani Rice from Sneha's Recipe
• Watermelon Pizza from A Day in the Life on the Farm

Homemade Strawberry Balsamic Sauce#SundayFunday

My daughter went for a holiday to Panchgani and came back with loads of organic large sweet strawberries. They were super delicious, most we enjoyed eating and few I, freezed .
The other day while watching television seen this recipe and decided to recreate in my kitchen. Tweaked this recipe to my taste and turned out finger licking. You will love the tartness of the strawberries, lemon zest, balsamic vinegar and sweetness of the sugar.

Fruity, tangy, sweet and bright red color this sauce is finger licking. 
Ingredients
½ Cup (125ML) Balsamic Vinegar
20 Large Frozen Strawberries - roughly diced
3 Tablespoons Level Brown Sugar
¼ Teaspoon Sea Salt
Zest of One Big Lemon 
Method

The frozen strawberries when  thawed, it was mushy and left a lot of juice. In a sauce pan add the juice of the strawberries along with balsamic vinegar and bring it to a rolling boil then, reduce the flame a let it reduce into half. Now add in the strawberries, sugar, salt, and lemon zest. Mix well and bring this again to a rolling boil on medium high flame. 

Then reduce the flame until strawberries have released their juices and softened, let this simmer on very low flame until the sauce thickens. Keep stirring in between a bit. Allow to cool. It will stay in the refrigerator for a week or two. If you freeze this sauce it remains good for a long time, the best thing about freezing this sauce that it does not get ice granules, remains in sauce form only.  

This strawberry balsamic sauce it's finger licking.. ready for a multitude of uses.

Labels: Jams & Sauces, Strawberry, Balsamic Vinegar, Homemade,  Vegan, Gluten free, Sunday Funday 

• Chocolate Covered Strawberry Cheesecake by Amy's Cooking Adventures
• Easy No Bake Strawberry Ice Box Cheesecake by Our Good Life
• Homemade Strawberry Balsamic Sauce by Sneha's Recipe
• Scallop Crudo with Pixies and Pickled Strawberries by Culinary Cam
• Strawberry and Tomato Salad by A Day in the Life on the Farm
• Strawberry Yogurt Sherbet by Mayuri's Jikoni 

Guava Cheese#SundayFunday

Guava Cheese is a sweet prepared by Christians for Christmas. It's very easy and has a long shelf life. This is cheesy, soft, melt in the mouth sweet. Do give it a try. This sweet has no flour or eggs, completely vegetarian, vegan, gluten free. My mom's favorite sweet. 

Ingredients
4 Cups Guava Pulp (1½ Kg Ripe Big Guavas)

4 Cups Tea Sugar
Juice of 3 Big Lemons
2 Tablespoons Ghee
Few drops of Pink/ Red color or color of your choice
Method

Wash the guavas and cut them in halves, place it in a container and steam them in a pressure cooker (like you steam rice) on high for one whistle then reduce the flame and keep it for 10 minutes ( taking care that no water enters the container). 

Cool the guavas completely then take a spoon and scoop out the seeds and keep aside, taking care that no seeds remain in the outer covering.
Take the seeds pulp in a fine strainer and remove the pulp as much as possible. 
Take the outer cover and chop it into small pieces and grind it to a fine paste without adding any water.

Measure the pulp and the ground paste in a cup or a bowl. Take the same bowl and measure the sugar. 
Place the sugar, guava pulp and lime juice in a heavy bottom base kadai and place on fire on medium low flame stirring continuously with a wooden spoon.

While stirring take care to stay far away as it splutters. Keep stirring continuously, this take around 45 minutes to an hour. When the mixture thickens and starts leaving the sides add the ghee and color, continue stirring till starts form a ball in the center. 

Take it our into a greased tray and spread it. Cool completely and cut into squares. Store in airtight containers.

This stays good for 3 months in a cool dry place.

Labels: Festival Sweets, Gluten free, Guava, Lime Juice, Sugar, Vegan, Vegetarian, Christmas, East Indian, Sunday Funday

For Sunday Funday we are celebrating Moms Day. 

Check the recipes made to celebrate this special day!   

• Edible Gelatin Balloons for Cake Decorating from Amy's Cooking Adventures
• Guava Cheese from Sneha's Recipe
• Haldi Doodh Masala Spiced Cupcakes with Burnt Caramel Buttercream from Culinary Cam
• Honey Mustard Chicken Strips from A Day in the Life on the Farm
• Pistachio Saffron Muffins from Mayuri's Jikoni
• Rustic Baked Potato Soup from Food Lust People Love
• Shortbread Lemon Squares from Our Good Life

Instant Urad Dal Flour & Rava Medhu Vadas#AlphabetChallenge

These are instant and crispy, but not so spongy  like the freshly ground dal, but  taste delicious . Have these with this Sambar and you will enjoy this.   

The  key to make these light is to beat for at least 15 minutes with a electric hand beater till bubbles are seen and the batter is fluffy.

Makes 12 - 14 depending on the size
Ingredients
1 Cup Urad Dal Flour
4 Tablespoons Heaped Rice Flour
½ Cup Heaped Fine Rava /Semolina
½ Teaspoon Cumin seeds
1 Green Chilly -finely chopped
6 Curry Leaves - finely chopped
1 Tablespoon Finely Chopped Coriander leaves
½ Teaspoon Salt 
1½ Cups Water
Oil for deep frying 
Method 

With an electric hand beater whisk the urad dal flour with water( adding a little water at a time) till it forms a light & fluffy dough, for at least 15 minutes. When light, fluffy add rice flour, whisk till a thick & bubbly batter is formed.

Now add the rava/semolina and beat again for 3 minutes (it should be a thick dough like batter). Let it rest for 10 minutes. Then add chopped green chillies, cumin seeds, coriander and curry leaves.

Mix well and again keep it aside.

Let this rest  till oil is getting hot in a kadai.

When the oil is hot make small vadas and fry on medium flame till crisp and golden.

Enjoy!!

We had it with  Sambar for our Sunday lunch, a change from the normal food.  Enjoyed it thoroughly!!

Labels: South Indian, Instant Mixes, Snacks, Breakfast, Main course, Deep Fried, Vegan, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "I"

Alphabet Challenge Please add your Blog Name/ Blog URL/ Recipe Title in the corresponding weeks below Alphabet Challenge-Week I - Apr 23-Final

• Sneha’s Recipe: Instant Urad Dal Flour & Rava Medhu Vadas 
• Blogghetti: Italian Chopped Salad 
• Mayuri’s Jikoni: Ice Apple Salad 
• Jolene’s Recipe Journal: Ice Cream Wafflewiches 
• Food Lust People Love: Fresh Cherry Ice Cream 
• A Day in the Life on the Farm: Italian Ice 
• Karen’s Kitchen Stories: Iced Gems 
• A Messy Kitchen: Irish Colcannon Mac and Cheese 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sun-Dried Tomato & Kale Italian Pasta Salad 
• Culinary Cam: Es Teler (Indonesian Drunk Ice)

Burmese Tofu With Garlic Ginger Soy Sauce#EatTheWorld

This makes a fresh, delicious meal with a flavorful garlic, ginger and sauce. 
Makes 3-4 servings 
Ingredients
400 Grams Extra Firm Tofu
2 Tablespoons Peanut Oil / Olive Oil
2 Scallions - finely chopped
1 inch Fresh Ginger - minced
5 Cloves Garlic - minced
3 Tablespoons Light Soy Sauce
1 Tablespoon Toasted Sesame oil
1 Tablespoon Rice Wine Vinegar

1 Tablespoon Red Chilly Sauce 
1 Teaspoon Chili Flakes
1 Fresh Red Chilly - chopped - optional
Sesame seeds, for garnish - optional
Chopped Coriander leaves - for garnish -optional

Method

Pat the tofu with a paper towel until dry.  Cut into 2" cubes.
Heat a large frying pan or skillet on high heat and add some of the oil, then immediately turn the heat to low. Add a batch of the tofu, laying the pieces face-down on the pan  and let fry for  until brown on the pan side. Keep on flipping the sides until all sides are brown. Remove and plate. You will likely need to fry the pieces in batches. The oil can splatter, so be careful.
Mix together the, ginger, garlic, chopped fresh red chilly, all the sauces, sesame oil, rice wine vinegar, and chili flakes to make the sauce.

In another pan add the sauce, when the sauce  comes to a simmer switch off the flame add in scallions.
When the tofu is done cooking, turn off the heat for the pan. Plate the tofu and pour the sauce over the tofu. Garnish with the coriander leaves / green scallions.
You can eat this dish at any temperature you like. Store leftovers in a covered container in the refrigerator for up to five days. Enjoy this satisfying dish!!

Labels: Eat the World, Burma, Tofu, Soy Sauce, Asian Cuisine, Vegan, Gluten free, Keto, Low Carb, Vegetarian

Check out all the wonderful Burmese dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

• For Eat The World we are sharing recipes of Burma
•  Tasty Trio from Myanmar by Culinary Cam
• Burmese Tofu with Garlic Ginger Soy Sauce by Sneha's Recipe
• Chile Garlic Oil Noodles ;by A Day in the Life on the Farm
• Garlic Oil Noodles with Chicken by Amy's Cooking Adventures 

Keto Eggless Almond Four Yeasted Bread#SundayFunday

This is taste and has a texture like real bread, you can make garlic toast, pizzas and they were amazing. This is vegan, gluten free, low carb it has no eggy taste and toast perfectly. Used this bread even to make stuffing and it tasted so good. 

I made one small “boule” shape for the stuffing and put the remaining batter in a loaf tin.

Recipe Source here
Ingredients
Dry Ingredients
300 Grams Almond Flour
60 Grams Coconut flour
40 Grams Finely Ground Golden Flaxseed
45 Grams Finely Ground Psyllium Husks
14 Grams Baking Powder
12 Grams Instant Yeast
1½ Teaspoon Pink Himalayan Salt
Wet Ingredients
45 Ml Apple Cider Vinegar
45 Ml Coconut or Olive Oil
460 Ml - 480 Ml Warm Water
Method
Preheat the oven at 100°C ,when the oven is heated switch it off and leave the light on. 

In a large bowl, whisk the almond flour, coconut flour, flaxseed, psyllium husk and baking powder until well combined. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
Add the apple cider vinegar, coconut oil and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.

Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x3" or any suitable pan lined with parchment paper. For Boule, mold the dough into a round shape. Sprinkle with 1 to 2 tsp arrowroot powder (optional) and make 3 cuts on the top of the dough.
Cover the dough loosely with a dry towel. Sprinkle some coconut flour on the top of dough to prevent it from sticking to the towel.

Pour sufficient boiling water into a baking dish that fits the oven. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.

After an hour or so, remove the towel and the baking dish with water. Turn on the oven heat at 180°C to start the baking. It's not necessary to pre heat the oven.

Tent the bread pan with a foil for at least 45 minutes of baking. After 45 minutes remove the foil and continue to bake until a a wooden skewer inserted comes out clean and the top of bread should be hard and crusty. Internal temperature should be around 96 to 98°C. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 minutes. The residual heat will ensure the bread is properly cooked and the crumbs are drier.

Let this cool completely.  

Slice & Enjoy with jam or butter!!

Labels: Eggless, International Cuisine, Keto, Sunday Funday, Almond Flour, Low Carb, Gluten free, Coconut Flour, Vegan, Bread, Grain Free 

Sunday Funday 

Yeast Bread

• Basil Garlic Bread by Mayuri's Jikoni
• Buckwheat Dinner Rolls (Gluten-Free) by Cook with Renu
• Cinnamon Raisin Bread by Food Lust People Love
• Keto Eggless Almond Four Yeasted Bread by Sneha's Recipe
• No Knead Ciabatta Bread by Karen's Kitchen Stories
• Shirin Chorek by A Day in the Life on the Farm
• Sweet Turmeric Milk Bread (Shirin Chorek) by Amy's Cooking Adventures