Coconut Ladoo

My Daadi Ammi or Grandma used to make this sweet with grated fresh coconut and in those days it was not one of my fav orites. But today I was craving something from the old times and I started searching for the recipe of LAUZ (thats what it was called in my household) and I found the recipe which is different from what my DaadiAmmi used to make. None-the-less I made it and it tastes great.

Narial Ladoo (Coconut balls made with milk and sugar)

Narial Ladoo

Ingredients:

1. 2 cups grated coconut (fresh or if frozen thawed)
2. 1 cup brown sugar
3. 2 cups whole milk
4. 2 green cardamom pounded
5. 1 tablespoon ghee or clarified butter

In a heavy bottomed pan roast the coconut till it turns into light brown. Take it out and set aside. Heat the milk and simmer till it becomes half of the original volume. Add the sugar and simmer further for 5-7 more minutes. Add the rest of the ingredients and keep stirring till it comes together. Cut the heat and let it cool till it becomes cool enough to handle. Wet your palms and make them into balls. Enjoy Coconut Ladoo

Salmon curry with Ambada Khatta

Its been ages that I blogged anything. Its just that the priorities have shifted a bit. Some other things have just been moved up the priority and bogging was pushed down. Anyway, here I am today I made Salmon curry with a side gravy of Sorrel leaves which are might sour, and I love them

Salmon Curry (Salmon Steak pieces in a simply yummy gravy)

Salmon Steak curry

Ingredients:

1. two pieces of 1 inch thick salmon steaks cut into 4-5 pieces each
2. 1 medium onion
3. 1/2 teaspoon cumin
5. 1/2-2/3 inch ginger
6. 2 green chillies slit
7. 2 garlic pods
8. 1/2 teaspoon each of salt, chilly powder, turmeric, methi powder, coriander powder
9. 1 tablespoons oil

Marinate the fish with all the powdered ingredients and oil and set aside for 5-10 minutes. Grind the onions and ginger and garlic  and cumin to a fine paste. Heat the oil and fry the onion paste until it starts getting dark. Add fish to it, add about 2 cups of water and slit green chillies simmer for 12-15 minutes.  Garnish with cilantro and enjoy fish curry


Ambada Khatta (Simple Sorrel leaves gravy)

Ambada Khatta

Ingredients:

1. 1 big bunch sorrel leaves separated
2. 1 small onion sliced
3. 1/2 teaspoon each of cumin, urad dal, mustard seeds
4. 1/2 teaspoon each of turmeric,
5. 1/2 tablespoons oil
6. 1 teaspoon each of salt, roasted peanut powder
7. 1/4-1/2 teaspoon red chilly powder (optional)
8. 1 garlic clove chopped fine
9. 2 dried red chillies broken

Pressure cook the sorrel leaves with 1/2 teaspoon turmeric and 1/4 sup water. Let the steam escape, open the cooker and grind the leaves to a smooth paste.

                 In a heavy bottomed pan heat the oil and fry the urad dal, cumin and mustard seeds till they start to splutter. Add onions, red  chillies and fry for 3-4 minutes. Add garlic and fry for a minute. Add the rest of the ingredients, 2 cups of water and simmer for 10 minutes,. Give it a taste test and add more water it it is very sour or salt as per taste. Enjoy

I deep fried some store bought yogurt chillies (green chillies marinated in yogurt and sun dried ). DELICIOUS. I put them in the ambada khatta and served them

Dahi Mirchi