For July’s contest, it is all about coconuts. The specific rules are the following:
It has to be a cold and refreshing drink or dessert
It has to use coconut as the main ingredient
It must be vegetarian and also egg-less.
Please submit only ONE recipe.
In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also.
Below is my checklist:
Be Creative!
Ingredients should be listed with measurements.
Method must be explained clearly, so it’s easy to follow.
Please include your name along with the recipe (as you would like it to appear).
Search the web for ideas. There are many resources available.
You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
The deadline is July 27th.
The winner will be featured on the homepage with the new recipe and a link to their website (if available).
1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com
Strawberry Payasam is a delicious dessert that is made with semolina grains. It's very easy to make and the strawberries add some extra flavor. Its a nice healthy sweet snack that is fun to eat.
Then add the strawberries and cook for about 5 mins
Add cardamom powder
Fry the cashew and raisins in ghee and add on top.
Serve chilled!
Additional:
Even rice can be used instead of semolina!
Notes
Father’s Day Note:My father’s name is Ravindran. I am proud to be his daughter. The most precious moment with my dad is the day when I got married he gave me so many advises and counselled me on so many stuffs that I was responsible to manage after my marriage. Without his advises I would not have been able to cope up with the post marriage tasks meant to be for a perfect house wife!! Thanks appa for making me feel so proud of you.
When milk start boiling ,a layer of malai will start forming over the milk.
Now take the malai with help of spatula and keep collecting it on the sides of the pan.
Collect malai on all the sides and keep stirring the milk in between so that it will not stick in the bottom.
Keep repeating the process till the milk reduced to almost 1/3 .
Now add sugar and boil for 5 minutes.
Add saffron,cardamom and chopped nuts and switch off the flame.
Now scrape the malai from the sides of the pan and add in the milk.
Let it come to room temperature.
Garnish with some nuts and saffron.
Refrigerate it for 1-2 hours and serve chilled.
Notes
Father’s Day note:When I was a kid, I used to sit on small swing in my home and my father used to feed me with his hands everyday. He will never eat before feeding me and used to feed with so love that I can still vividly remember those sweet days.
Wash and soak the chole (chickpeas) in enough water over night.
In a pressure cooker add the chole, enough water, salt and cook for 5-6 whistles. The chole should be soft.
In a pan, dry roast all the spices on a slow flame.
Once they are cooled, grind them into a fine powder.
Now in the pan, add oil. Add the chopped onions. Add the ginger paste.
Once the raw smell of the disappears, then add the chopped tomatoes.
Add a little salt so that the tomato gets cooked fast.
Add the powdered spices, red chilli powder and green chillies to the onion-ginger-tomato mixture. Sauté for a minute.
Now add the boiled chole with a little quantity of its broth. Simmer for 5-7 minutes.
Finally, add the amchur powder.
Serve with bhature
For Bhature
Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well.
Mix yogurt to the flour and add about a cup of water and mix gradually to make a soft dough.
Add two tablespoons of oil into the dough and cover the dough with a wet cloth.
Keep it aside for 4-5 hours for fermenting. Divide dough into sixteen equal portions.
Roll them into balls. Grease your palms with a little oil and flatten the balls.
Roll out into five-inch diameter.
Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper.
Serve hot with chole.
Notes
Father’s Day Note:I love my papa unconditionally. He is the best man I will ever know. At present what I am is only because of papa. After marriage I realize how much I love my parents.
Beet Soup meets Sambar is an east European Soup with South Indian character. Though spices are used with shyness in this part of the world (Moldova), soups are staples at almost every lunch and dinner. My father loves filling a spoon with sambar powder, and mixing it with any soup my mother makes. Despite the fact that we tell him it needs to cook a bit, he says: “ It loses its flavor” Laughing!!!I am visiting Moldova now and certainly part of my luggage was occupied with spices. For Father’s Day I made a “proper Borsch” with my freshly brought Sambar powder. Did he love it? He devoured it with such slurp!
Add the cabbage, potatoes, carrots and beets. Fry for about 4-5 minutes on medium heat till slightly tender, mixing every now and then.
Pour the hot water over, add the salt, bay leaves, cover with a tight lid and let simmer till the veggies are tender.
Add the Sambar powder and simmer for a couple of more minutes till all flavor is incorporated.
Remove the bay leaves, garnish with parsley, and serve hot.
Add a dollop of sour cream – it pairs very well.
Notes
Father’s Day Note:My father was born during the World War 2, lost his father at war, and knew hardship in his life. With a large family and siblings to care for, he often tells us to appreciate what we have, for there is worse out there. He built our house with his own hands, and hundreds of more, since he was a carpenter/builder all his life.He built a life out of nothing…and we all owe him the wisdom he passes to us.
Masala Zucchini has a nutty and spicy flavor. It's great as a side dish. For this recipe, I used a popular Bengali spice mixture known as punch poran. Punch poran is a blend of five spices which gives a very unique flavor to Zucchini.
2 zucchini large size with skin, sliced in 1/2 inch thick. This will make about 4 cups of sliced zucchini
1 tablespoon oil
1/2teaspoon cumin seeds (jeera)
1/4teaspoon fenugreek seeds (Methi dana)
1/4teaspoon mustard seeds (rai)
1/4teaspoon fennel seeds (saunf)
1/4teaspoon nigella seeds (kalonji)
2 whole red chilies
1/4teaspoon red chili powder
1/4teaspoon turmeric (haldi)
1/2teaspoon heaping salt
1 teaspoon sugar
1/2teaspoon mango powder (amchoor)
1 teaspoon lemon juice
Instructions
Mix the first 5 spices to make Punch Poran cumin, fenugreek, mustard, fennel, and nigella seeds. Set aside.
Heat the oil in a flat sauce pan over medium high heat. When oil is moderately hot add the spice mix as cumin seeds and mustard seeds crack add whole red chili stir for few seconds. Add turmeric, red chili powder and salt stir and add zucchini.
Stir fry for about 1 minute lower the heat to low medium, and cover the pen. Let it cook for about 2-3 minutes, doing this zucchini will leave the moisture that will help to stir fry them.
Remove the cover bring the heat to medium high and stir fry for about 3-4 minutes. Zucchini should be tender not mushy.
Add sugar, mango powder and lemon juice, stir and mix it well. Turn off the heat Masala Zucchini is ready to serve.
Serve Masala Zucchini with roti, paratha or any bread. This also good with rice.
Notes
Notes
First 5 spice mix cumin, fenugreek, mustard, fennel, and nigella seeds known as Punch Poran. You can make your own mix or buy the mix in Indian grocery store.
This recipe works best with large and firm zucchini.
VariationsYou can also use bottle gourd (in Hindi it is known as lauki, or ghia) but do peel the skin before slicing and slice them about the same size.
I really enjoyed reading all the Father’s Day stories, along with the recipes submitted. They were all great. The recipe that stood out this month is from Adelina Srinivasan for her recipe of Beet Soup meets Sambar. 2nd place goes to Kanu for Chole Bhature. Listed below are the top five entries this month also. I would like to congratulate the winners and the top five participants:
My favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is a quick & easy and no mess and a yet a healthy recipe. This is a delicious simple twist on the traditional grilled corn on the cob.
Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels.
Coat the flat bottom heavy frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously.
While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling.
When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well.
You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill.
Grilled corn off the cob makes for a delightful appetizer, perfect for summer gatherings, that’s gluten-free, vegan, and kid-friendly, offering a wholesome snack option for everyone to enjoy. Grilling corn off the cob is a fantastic way to elevate this classic vegetable, imparting a delightful smoky flavor while maintaining its natural sweetness.
Grilling corn off the cob not only adds depth to the taste but also brings a visually appealing charred texture to the dish. If you’re wondering how to grill corn off the cob, fear not! It’s simpler than you think. Let’s dive into the process and explore the nuances of this delectable preparation.
To prepare this delectable dish, begin by removing the kernels from the corn. This can be easily accomplished by first tearing away the husk to reveal the golden kernels nestled within. With a steady hand, guide a sharp knife downwards along the cob, separating the kernels from their base. This process ensures that each kernel is freed from its attachment, ready to impart its sweet, crisp flavor to the dish.
Next, prepare a flat-bottomed heavy frying pan by coating it with oil. This step is essential for achieving a golden, caramelized exterior on the corn kernels. The oil acts as a medium for heat transfer, ensuring even cooking and preventing the kernels from sticking to the pan. Once the pan is adequately coated, heat it over medium-high heat, allowing the oil to reach its optimal temperature.
Once the pan is heated, carefully add the freshly removed corn kernels. The sizzle of the kernels hitting the hot surface is a testament to the imminent transformation they are about to undergo. With a spatula or wooden spoon in hand, stir-fry the kernels for 4-5 minutes, ensuring continuous movement to prevent uneven cooking and to coax out their natural sweetness.
As the kernels dance in the heat, they will gradually take on a medley of colors, ranging from light golden to deep brown. Some kernels may even burst open, reminiscent of the crackling sound of grilling over an open flame. This visual and auditory symphony is a sign that the kernels are nearing perfection, their flavors intensifying with each passing moment.
When the kernels have achieved a uniform color and are tinged with a hint of caramelization, it is time to remove them from the heat. With the pan still sizzling, add a dash of salt, a sprinkle of black pepper, a squeeze of fresh lemon juice, and a hint of ginger. These carefully selected seasonings complement the natural sweetness of the corn, elevating its flavor profile to new heights.
Give the ingredients a gentle stir, allowing the flavors to meld together and coat each kernel with their tantalizing essence. The aroma that wafts from the pan is a testament to the culinary magic that has taken place, promising a taste experience that transcends expectation.
As you take your first bite, you will be greeted with a burst of flavor that rivals the charred perfection of corn grilled over charcoal. The sweetness of the kernels is enhanced by the savory notes of salt and pepper, while the brightness of lemon juice adds a refreshing tang. The subtle warmth of ginger lingers on the palate, leaving a tantalizing finish that beckons for another bite.
Tips for Success
Maintain medium-high heat: Consistency in heat is key to achieving perfectly grilled corn off the cob. Avoid fluctuations in temperature for optimal results.
Rotate the corn: Turning the corn regularly ensures even cooking and prevents any single side from burning.
Experiment with seasonings: Don’t be afraid to get creative with seasonings and toppings to elevate the flavor profile of your grilled corn off the cob.
Variations to Explore
Spicy Chipotle Corn: Brush grilled corn with chipotle-infused butter for a smoky and spicy kick.
Herb-Infused Corn: Toss grilled corn with chopped fresh herbs such as cilantro, parsley, and chives for a burst of freshness.
Sweet and Savory Corn: Drizzle grilled corn with honey and sprinkle with crispy bits of fried bell peppers for a delightful combination of sweet and savory flavors.
Benefits of Grilling Corn off the Cob
Grilling corn off the cob offers numerous benefits beyond its enticing flavor. By removing the kernels from the cob, you create a versatile ingredient that can be incorporated into various dishes with ease. Additionally, grilling imparts a smoky essence to the corn, enhancing its natural sweetness and elevating its overall taste profile. Furthermore, corn off the cob on the grill is a visually appealing dish that adds a pop of color to any table spread, making it a favorite among both chefs and diners alike.
FAQs (Frequently Asked Questions)
Q: Can I grill corn off the cob ahead of time?
A: Absolutely! Grilled corn off the cob can be prepared in advance and reheated just before serving. Simply store the grilled kernels in an airtight container in the refrigerator for up to two days. When ready to serve, reheat the corn in a skillet over medium heat until warmed through.
Q: Can I freeze grilled corn off the cob?
A: Yes, you can freeze grilled corn off the cob for future use. Allow the grilled kernels to cool completely, then transfer them to a freezer-safe bag or container. Label the container with the date and store it in the freezer for up to three months. To use, simply thaw the corn in the refrigerator overnight before reheating.
Q: Can I grill corn off the cob indoors?
A: While grilling corn off the cob is traditionally done outdoors on a grill, you can also achieve similar results indoors using a grill pan or a cast-iron skillet. Simply heat the grill pan or skillet over medium-high heat and follow the same grilling process as you would on an outdoor grill.
Q: Can I use frozen corn instead of fresh for grilling?
A: While fresh corn is preferred for grilling, you can certainly use frozen corn kernels as a convenient alternative. Thaw the frozen corn before grilling and pat it dry to remove excess moisture. Keep in mind that frozen corn may require slightly longer cooking time than fresh corn to achieve that perfect char.
Explore More Recipes
Looking to expand your culinary repertoire? Explore more mouthwatering recipes on Manjula’s Kitchen:
This dish is a delicious combination of rice, chickpeas, with vegetables and of course spices. This is a great, hearty, and healthy meal. This is a one dish and one pot meal.
15oz chickpeas/chola/garbanzo/kabule chana canned or cooked
2 tomatoes medium size chopped will make about 1-1/2 cup chopped tomatoes
1 potato medium size peeled and cubes bite size pieces will make about 3/4 cup
6 oz spinach chopped frozen or 3 cups of chopped fresh spinach
1 cup bell pepper cubed in bite size pieces
3tablespoons oil
1teaspoon cumin seeds/jeera
1/8 teaspoon asafetida/hing
1 bay leafs/tajpat
1tablespoon ginger finely shredded
1 green chili finely chopped
1-1/2teaspoon salt
1/4teaspoon turmeric/haldi
1/2 teaspoon mango powder/amchoor
1/4teaspoon garam masala
1-1/2cups water
Instructions
Wash and soak the rice in about 2 cups of water at least for 10 minutes.
Drain the liquid out of the can of chickpeas and wash the chickpeas well.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add cumin seeds as seeds crack add the ginger, green chili, and turmeric stir for few seconds.
Add tomatoes and salt cook until tomatoes are tender, about 2 minutes.
Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally.
Add rice, spinach, bell pepper and water. Mix and bring it to boil. Cover the pan and let it cook for about 12-15 minutes over low heat. Don’t stir the rice in between they will get mushy check the rice in about 12 minutes. Cook Pulav until the rice is tender and the water has evaporated.
When Pulav is ready add mango powder and garam masala mix gently.
Serve alone or with side of yogurt or pickle if you want to spice it up more.
Chole pulao is a delectable gluten free, quick & easy, vegan, lunch box dish that combines the rich flavors of chickpeas (chole) with fragrant basmati rice. This dish is a popular variation of traditional pulao, infused with the vibrant spices and hearty texture of chickpeas to make it a sumptuous chickpea pulao.
Preparing the Rice: Washing and Soaking for Perfect Chole Rice
Embark on your journey to create delectable chole rice by meticulously washing and soaking the rice in approximately 2 cups of water for a minimum of 10 minutes. This crucial step is paramount to ensuring that the rice grains attain optimal moisture content, thereby resulting in a flawlessly cooked dish of chole biryani.
Preparing the Chickpeas: Draining and Washing for Flavorful Chole Biryani
Simultaneously, prepare the chickpeas for your culinary masterpiece by meticulously draining the liquid from the can and washing the chickpeas thoroughly. This meticulous process guarantees that the chickpeas are clean and primed to impart their rich flavors to the chole pulao.
Tempering the Spices: Heating the Oil to Infuse Flavor into Chole Rice
In a sturdy saucepan, initiate the culinary alchemy by heating oil over medium heat. Test the readiness of the oil by introducing a solitary cumin seed; upon immediate crackling, the oil is primed to infuse its essence into the chickpea biryani.
Adding Flavorful Spices: Tempering with Cumin Seeds to Enhance Chole Pulao
Introduce the aromatic dance of spices by incorporating cumin seeds into the heated oil. Await their harmonious crackling before introducing the enchanting trio of ginger, green chili, and turmeric, infusing the environment with an irresistible aroma synonymous with chickpea pulao.
Cooking the Base: Sautéing Tomatoes and Seasoning for Chole Biryani
Elevate the essence of your culinary creation by gently sautéing the succulent tomatoes alongside a sprinkle of salt until they reach a state of tender perfection, a foundational cornerstone of your tantalizing chickpea biryani.
Cooking the Chickpeas and Potatoes: Simmering to Perfection in Chole Rice
Transition seamlessly into the heart of your gastronomic endeavor by incorporating the chickpeas and potatoes into the saucepan, allowing them to luxuriate in a simmering concoction that amplifies their innate flavors. Cover the pan and allow the symphony of flavors to intermingle over medium-low heat for approximately 8 minutes, intermittently stirring to ensure uniformity in your divine chole pulao.
Adding Rice and Vegetables: Fusion of Flavors in Chole Pulao
Continue your culinary odyssey by introducing the soaked rice, verdant spinach, vibrant bell pepper, and invigorating water into the saucepan, orchestrating a harmonious amalgamation of flavors that epitomises the essence of chole rice. Allow the amalgamation to gracefully ascend to a crescendo as it boils fervently before serenely simmering over low heat for 12-15 minutes. Resist the urge to stir the concoction, as doing so may compromise the integrity of your enchanting chole biryani.
Finishing Touches: Infusing Flavorful Seasonings into Chole Pulao
Elevate the sensory experience of your culinary creation by delicately infusing it with the vibrant nuances of mango powder and garam masala, carefully intertwining the essence of these exquisite seasonings into the very fabric of your delectable chickpea pulao.
Serving Suggestions: Savoring the Culinary Excellence of Chole Rice
Delight in the gastronomic opulence of your culinary masterpiece by savoring it either in its glorious solitude or accompanied by a tantalizing side of yogurt or pickle. Let the symphony of flavors and textures evoke a sense of culinary euphoria, as you revel in the exquisite delight that is your chole rice.
Frankies are also known as Kathi Rolls or you may call it wrap. This is a popular Mumbai street food. Frankies are perfect meal for any time, or on the go even as a lunchbox option. These are great vegan treat.
Heat the oil in sauce pan over medium high heat. Test the heat by adding one cumin seed to the oil; if the seed crack right away oil is ready. Add cumin seeds as seeds crack add the ginger, cilantro and green chili, stir for few seconds.
Add tomatoes, and salt cook until tomatoes are tender this will take about 3-4 minutes.
Reduce the heat to medium and add cabbage, carrot, green peas, and bell pepper cook until vegetables are tender not mushy stir vegetables occasionally this should take 5-6 minutes.
Add potatoes to the vegetables mix it well. Turn off the heat and mix the garam masala. Filling is ready. Set it aside.
For Roti
In a bowl mix whole wheat flour, all purpose flour, salt and oil. Add water to make firm and smooth dough, adjust the water as needed.
Knead the dough on a lightly oiled surface. Dough should not be sticking to the fingers. Cover the dough and let it rest for about 10-15 minutes.
Knead the dough again and divide into 6 equal parts. Take one part of the dough and press it both sides in dry flour this will help rolling. Roll it thin into about 9” diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle the dry flour.
Heat the skillet over medium high. Checks the skillet if it is hot enough. Sprinkle few drops of water over the skillet, water should sizzle. Skillet should not be smoking.
Place the roti over skillet for about half a minute, roti will change in the color lightly and puff different places. Flip the roti over, and lightly press, flip it again roti should have light golden color on both sides.
Remove the roti from the skillet. Roti is ready. Make all the rotis, cover and set it aside.
Assembling the Frankie
Take one roti and put it over a flat surface. Put about ¼ cup of vegetable length wise leaving about 1-1/2 inch from the top and fold it tightly like burrito. Lightly brush the oil both sides of wrap.
Heat the skillet over medium heat. Place the Frankie over skillet and lightly brown both sides to nice and crispy.
Notes
Serve with Cilantro Chutney or Tamarind Chutney SuggestionsPrepare the roti and filling in advance; prepare the Frankies when ready to serve.You can also use thin tortilla instead of roti for this recipe, uncooked tortilla works well.Enjoy!
This is a great vegan recipe for Jello! Jello is a simple easysnack that most kids love. Instead of adding gelatin, I am using Agar-Agar. It is an excellent vegetarian alternative for gelatin. It's a good snack for kids and adults alike.
1/2teaspoon agar-agar powder (available in Indian and Asian stores)
Instructions
Dissolve the agar-agar in water, in saucepan combine juice, sugar, and water with agar-agar.
Bring it to boil over medium heat. Stir occasionally making sure agar-agar is mixed well. Let it boil for about 2 minutes.
Remove from the heat pour into individual cups or molds, or in a small glass tray. Refrigerate for about 3-4 hours.
Jello is ready to serve.
Notes
Notes
Pour the juice in the dish while it is hot as Jello will start getting set as it cools.
I have experimented many times to give the right texture to the Jello and this combination comes out just right. Adding more agar-agar or not adding water with the juice will make jello very firm.
Store bought orange juice did not work well for this recipe, but fresh orange juice works great.
I hope everyone has had a wonderful Mother’s Day. For this month’s contest, all you have to do is share something special about your mother. You can share what makes your mother so special to you. And/or something valuable that she has taught you over the years. Feel free to share anything else about your mother.
All you have to do is post your Mother’s Day story to the discussion forum on the Mother’s Day topic that I have created.
The winners will be selected randomly from all the forum post entries.
Below is my checklist:
You will not have email me anything this time. You can simply leave a posting on the Mother’s day forum topic.
If you are creating a new account for the forum, please enter your email address so that I can contact you after the contest is over. Don’t worry, your email address will not be public (only I will be able to see it).
The deadline is May 31th.
The winner will be featured on the homepage and a link to their website (if available).
1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com
All of the mother’s day stories were very touching. I enjoyed reading through all of them very much. Thank you for sharing them with me and others what makes your mother so special to you. Here are the two winners that I selected at random from the posts. Congratulations to both of you.
1st Place: rahull
2nd Place: tanyachad
Thank you to everyone else that also participated in the contest.
Cucumber cooler with mint makes a very refreshing drink. This has a nice and soothing taste. This drink can be prepared up to a day in advance and it is great for outdoor parties and picnics.
1cucumber peeled and cut in small cubes to make about 2 cups
8mint leaves, about
3cups Water
1tbsplime juice adjust to taste
3tbspsugar adjust to taste
1/4tspsalt
1/4tspblack pepper
ice cubes to serve
Instructions
In a blender, puree the cucumber, mint, salt, pepper and sugar. Pour the puree through a fine mesh strainer into a bowl. Use the spoon to press the solids to take out all the juice. There will be about 1-1/4 cups of cucumber juice.
Add the lime juice and water mix it well.
Fill the glasses with ice cubes and pour the cucumber drink. Cucumber cooler is ready to be served. Enjoy!
Notes
I like to use English cucumber for this drinkyou will also like Fruit Smoothie, Aam Ka Panna