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Soya-granules sesame crunchy fritters

So, there is no excuse nor a reason to justify the absence! Just that I am back ..for now. I am just in a very nonchalant kinda mood.. so my ability to dramatize the trivialities has taken a backseat;) sigh..
There is a lot to feel and express though, but let’s shout out a  ‘halt’ to all that jazz for now. Shall we…

So..when summer heat hits in with occasional monsoon showers, your brains rather senses go all confused.

Nevertheless, the craving to gulp down something filling yet snacky crunchy light, helped me invent these super simple soya balls…a sure-shot hit with the kid inside you!

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I fried them up while listening to the amazing soundtracks of “Once”… a beautifully made movie, about love and music and melancholy! Give it a go. To the movie, the songs and the recipe..I meant !

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Soya balls

Soya-granules sesame crunchy fritters 

Take about a cup of Soya (Boiled as per instructions) (I like Nutrela), a cup of not-overboiled potato chunks, and run them through your processor briefly. Coarse is good!

Add a tsp of chaat masala or just salt, 2 tbsp garlic seasoning powder , 2 tbsp finely chopped green chillies/red chilly powder .

Make them into firm balls with your palms.

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Now, separately crush 2 tbsp sesame seeds, 2 tbsp poppy seeds, one slice of bread in the grinder.

Coat the balls between your hands gently, with this sesame mix.

They would look lovely already.

Let them sit in the fridge for 15 minutes.

Now, in a deep bottomed pan, pour 2 cups of groudnut oil or any good for deep-frying oil, and let it get hot.

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Test with a small portion of the balls. Once it swims up successfully you are ready to go.

Pop the balls in one by one.. and wait till they get crispy golden brown… Be careful not to burn them.

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Place them in a kitchen towel and serve hot with ketchup or mint dip of your choice..

A quirky healthy nutty inclusion to any party or occasion..!

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Equally scrumptious with chai!

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On an entirely different note.. for the Game of Thrones lovers in you here is a link to a super-cute musical video..

http://time.com/3889619/peter-dinklage-coldplay-game-thrones-musical/?iid=obnetwork

Instant Creamy Golden Brown Coconut dessert or Instant nariyal barfi

Homemade Coconut Round dessert or laddoos are my all time favourite dessert. I can finish 20 to 30 of them in a matter of two days. No seriously!

 

Since I am out of patience but had the craving.. here is the instant version. No. Not as good as the original. But perfect and delicious for sudden sweet cravings…if you know what I mean.

 

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So, take two cup of dessicated coconut (readily available in food outlets)

 

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Dessicated coconut is crisp, snow white in colour and has a sweet pleasant and fresh taste of the nut. It is made from fresh coconuts which are harvested at just the right time to ensure the best flavor. The coconut is then dried to the perfect moisture content to ensure long shelf life, best flavor and mouth feel. is produced from matured coconuts and the white coconut meat is granulated into the various desired cuts and is available as Macaroon, Medium, Flakes, Shreds, Chips, or as Coconut Flour. It’s also available either as Sweetened, Toasted, or Toasted Sweetened. It can be used as a substitute to grated fresh coconut in household preparations. It is a very important coconut kernel based product having very good demand all over the world in the confectionery and allied food industries (Source:tarladalal.com)

 

 

Toast them well in a deep bottomed pan by continuously stirring for a minute.

Add one cup of sugar granules and stir well. CONTINUOUSLY!

The aroma now will fill your kitchen and senses completely. But don’t get all lost…Stir as you watch these two ingredients turn golden brown and gooey…

Once golden brown, moist and not burnt! add one cup  of condescend milk goodness to it and stir/mix for another minute.

Remove from the gastop/flame.

Spread it in a plate carefully. Once slightly warm cut into square or triangular pieces….

Just in case you do not finish them all up, store them in an air tight container for upto a week or more..

 

 

coconuty rustic charm

coconuty rustic charm

 

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Toasted Golden Brown Coconut Dessert

Toasted Golden Brown Coconut Dessert

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Sweet Mushy Banana Coconuty Fritters

Banana fritters

 

 

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Happens to me a lot..but these fritters… I tell you they are delicious if you have the slightest of sweet tooth!

 

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I enjoy very particular kind of sweet stuff.

And I love these. Have always done. Sweet, savoury, deep fried,  with a lingering soft taste in the mouth and something you can pop in the mouth the next day too…and the next…

Nostalgia. Family. Togetherness.  The fritters personify these things and more…

HOW  DO I MAKE IT ?

Take two almost ripe bananas to prepare this recipe. Mash them and keep aside.

3/4th cup all purpose flour / maida

Two tbsp wheat flour/ aata

One tbsp rava/sooji/semolina (For crispiness)

Two tbsp rice flour (For crispiness)

l/4th cup of ready made desiccated coconut or better still FRESHLY GRATED COCONUT..

3/4 cup of milk

1/4th cup of condensed milk

half a cup of sugar

2 tbsp jaggery

1 tsp baking powder and a punch of baking soda (Just avoid if you don’t want to use these)

 

 

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Mix mashed banana, sieved all purpose flour, sieved wheat flour, sieved rava (semolina), sieved rice flour, coconut,  and sieved baking powder and soda together.

Now, preheat a deep bottomed solid pan to melt the sugar and jaggery. I usually screw up sugar caramelization process so got to be careful if you are new at this too..

Once slightly preheated add the sugar granules. Let them turn brown from the edges. Stir initially and then stop stirring to avoid them from getting crystallized. These sugary lil things can turn evil and go all sticky and hard within miliseconds.. Add the jaggery pieces after 10 secs or so . Just when the sugar granules are slightly light brown add the milk and stir till it all mixes well into a smooth consistency.

Add this beautiful liquid to the dry mixture of flour. Add slowly and keep mixing with a whisk  to avoid lumps. Add the condensed milk and let it cuddle up well too.The consistency should be slightly runny like a pancake batter but not too thin or thick. Add milk accordingly.

Now, while this liquid rests, take a deep bottomed pan in a gastop  and fill with two cups of oil for deep frying. I like to add 1/4th of clarified butter or ghee too for a beautiful flavour.  Let the oil get smoky on medium flame.

Now, take a ziplock plastic bag and fill it with the banana, flour mixture that you have already gotten ready. Or use hands!

In the hot oil deep fry by slowly adding little rounds of the mixture. See how they puff up ! 🙂 Dont worry about the shapes 😉 its okay to have uneven shapes. They add to the rustic memories…and traditions of cooking homemade recipes..

 

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Do it in a batch of 4 to 5 fritters if you are new at this.  Keep an eye to make sure the oil doesn’t get so hot as to burn up, so keep lowering the heat as and when you feel the fritters are going too dark. Look for golden brown . Try different shapes if you want.

Some like to shallow fry it too like tiny pancakes…

Let the oil get absorbed in a paper towel every time you take they off the pan after frying.

 

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Sewai Kheer/ Vermicelli dessert – a rich noodly milky delight

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Sweet vermicelli kheer or dessert

A lil birdie visited me today. I saw her and thought to myself, she must be hungry… And so was I… Well she flew away, but the thought remained…

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The TV telecasted sweet savories and the mind played tunes of some sweet and bitter memories…while calls poured in since it was a so-called special day…

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While I sat back relaxed…not in the mind though, I decided to whip up  a sweet vermicelli/sewai kheer.

Rice Kheer is a popular dish on special occasions, but many like the sewai version better because its less heavy and tastes beautiful and sometimes like sweet soupy noodly goodly delight…

As Wikipedia aptly informs…”Vermicelli is a traditional type of pasta round in section similar to spaghetti.…The dish in the original language are variously known as seviyan in Urdu and Hindi, shemai in Bengali, sev in Gujarati, shavige in Kannada, sevalu or semiya in Telugu, and semiya in Tamil and Malayalam. The noodles are used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding. Vermicelli are also used in many parts of India to make a popular dish called upma. ”

Sometimes, you don’t want a full fancy meal but want to revive old memories…you want replicate the original with right proportions..and nothing fusiony, experimental.. because somethings are good the good’ol original way!

For this recipe for two servings..

–>You need One litre of full cream good quality milk. Since milk is the main ingredient here. So no comprise!

–>Half a fist of sewai/vermicilli or a ratio of 2:6 (6 being milk)

–>Sugar: one fourth quantity of the milk or 2 to 3 tbsps of sugarfree sweetners for the calorie conscious.. sigh!

–>Milkmaid or condensed milk

–> Cashews, raisins, almonds

–>Cardamom powder if you like the taste of cardamom

–>Saffron (Optional..add if you want to add that shaahi/royal touch)

  • Let the milk boil in a deep thick bottomed pot on low flame till reduced. Try reducing it to half by continuously supervising that the milk doesn’t get stuck to the bottom of the pan. You can ensure that by stirring it in between, and keeping a ladle in the milk.

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  • Take  another pan and roast the broken vermicelli in half tsp of ghee/clarified butter.
  • Use a roasted vermicelli packet in which case you need to roast these for 2 to 3 minutes only otherwise till lightly pink or golden brown.

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  • Keep the vermicilli aside and roast the nuts in the same pan in ghee and switch off flame once they are just about roasted. Keep an eye to avoid burning of these nutty nuts.
  • Meanwhile once the milk starts reducing add the sugar and milkmaid.

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  • After stirring and having reduced the milk to desired level,  add the vermicelli evenly.  (Actually since we are using condensed milk, you might avoid reducing it all the way to half, reducing it just a little to get a thicker texture is enough)

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  • Stir to avoid lumps from forming.
  • Add the raisins so that they swell up and cuddle up with the lovely ingredients that have already created a storm in the pot with a lovely aroma.

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  • After another 10 to 12  minutes add the roasted nuts and if you like few roasted grated almonds.
  • Sprinkle little pinch of cardamom powder.
  • Add the few saffron strands.
  • Switch off the flame.
  • Let it stand for couple of minutes. Serve slightly warm in your favourite bowl and I say two spoons for a sweet, memorable experience with your loved one.

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Might be good to keep in mind:

–> Vermicelli  have a tendency to thicken up in milk so its better to take lesser quantity compared to the milk and have it warm.
–>Roasting the nuts before adding to the kheer helps get a rich aroma, although personally I like the kheer without any nuts or raisins somehow
–>The things with such sweet /dessert is that the proportion is very important and the method helps make or break the dish.
–>Sometimes lot of people do not reduce the milk for this kind of dessert, but reducing it gives the rich gooey creamy taste and texture of milk that makes the cooking worth it. Just make sure that the quantity of vermicelli is much much lesser to the milk.

–>Once you add the vermicelli the texture starts thickening. So its good to keep an eye.

–>If you in trouble reducing the milk and to not burn it at the bottom consider using a thick bottomed kadhai and you are safe!

–> Try the chilled version with kulfi and some chopped cadbury chocolates for another heavenly experience

–>Adding the raisins while cooking helps them swell up which many love to eat that way only

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morning instant and random breakfast tips

Mornings are when they say you must feed your poor stomach that has fasted the entire night!

 

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Mornings ought to bring a sense of calm which is pretty difficult to find/achieve/try for often…Stress engulfs one and all these days. Newspapers and magazines are filled with articles of leading a destressful life… sigh..Well with mornings one of the best way to start your day is a glass of water…no matter how busy, rushed or stressed or lazy you feel..

 

InstagramCapture_4addb280-5db9-4961-9bc1-ea3b93e7434b_jpgFor a light yet not so light breakfast..few things that caught my attention are:

Bread that are healthy like this new 9 grain bread slices available these days.

Have it with a healthy spread of peanut butter for that dose of instant energy (Personally I prefer cheese or plain salted butter) You could try it with some delicious fruit jam as well..

A cuppa coffee of tea/chai whatever makes you feel chirpy..

Roasted cashews..yummy!

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Breakfast and more…

 

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Bread Upma and chai

 

 

 

 

 

 

 

 

 

A quick bread upma is a good choice as well.

To make a plate of bread upma.

Crumble into tiny pieces 6 to 7 slices of bread (or brown bread). Add 1 tsp oil and dollop of butter in a pan, add jeera (cumin seeds), and mustard seeds. On spluttering add chopped green chillies and curry leaves. Throw in thinly sliced onions..

Now add the bread pieces with sprinkle of turmeric powder, red chilly powder, 1 tsp sugar and half tsp lemon squeezed juice. Sprikle salt evenly and throw in lot of fresh coriander leaves. You could try sprinkling bit of pavbhaji masala as well. Spicy, hot accompaniment with tea in the morning is ready for you!

 

 

 

 

 

 

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Also, fruits are wonderful in the morning. If you can manage add in fruits to your daily diet. When I dont like having them I sprinkle black pepper, and salt to pieces of apples, pineapple, pear, mangoes etc and have them..

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Work can start a bit later…Ideas can start flowing a bit after the mind has settled as well..

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Serene nature and urban landscapes… fusion of new age peace mantra?

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Quench Quick Dessert Craving 

Add chocolate sauce between two slices of bread and grill them with butter till golden brown!

Have them and serve them happy!

 

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