Cocoa and Coconut fudge

I saw this recipe in ezcookbook and wanted to make this.The recipe called for milkmaid .I prepared milkmaid at home and will share it in my next post.This fudge uses milkmaid ,cocoa powder,rusk and coconut. Its very rich and I took this to my daughters school thanksgiving potluck. Everybody loved it.

Another wonderful  thing is no baking needed for this.Enjoy and do write me about how you enjoyed it.

Check other sweet recipes Apple halwa,Moongdal Ladoo,Kaju Katli,RockCandy Rice

Preparation time:1 hour( Making milkmaid)+half an hour
Yields:30 small fudge.

Ingredients:

• 1/2 cup milkmaid (homemade)
• 5 packs drinking cocoa.
• 4 milk rusk.
• 1/2 grated coconut.
• Dash of milk.
• 2 1/2 tsp sugar.
• 2 paper wraps

Method:

• Prepare milkmaid and cool it down.
• Crush the rusk in a blender into a coarse powder.
• Mix the rusk,half of milkmaid,coco powder, 1 1/2 tsp sugar well .
• If the mixture is dry add a dash of milk to make them a firm dough.
• Roll it in a ziplock bag using a rolling pin .
• Mix the remaining milkmaid,coconut,1 tsp sugar well and store it in freezer to set.
• After 15-20 min when it is little stiff roll it a another ziplock bag using a rolling pin.
• Remove the rolled cocoa mixture and coconut mixture and set them on top of one another.
• Place the cocoa mixture on the bottom to get a firm fudge.
• Cover it with a plastic wrap again and keep it the fridge .
• Allow them to set for 10-15 min.
• Cut them and serve them .

• Rigid base with chewy top layer and the richness of milkmaid and the home made satistaction makes the fudge divine.

Cocoa Coconut fudge is ready to be devoured

Note:

• The time I stated is approximate as I was in a hurry to prepare the fudge for the party.
• If the fudge does not set allow it to set again by placing it in the freezer again.
• Store them in freezer, otherwise they might go bad.

Linking it to Gayathris event and sahasra page

Soumya and paris page

Lets cook for christmas

Sangees page

Tangy hot Fish Kulambu

This recipe is prepared and shared by my sister .They are very much non-veg lovers and do alteast once a week some non-veg .This time its fish kulambu .This kulambu can be served with rice,dosa,idly.They taste very good the next day.Because every masala blends together with fish flavours and gives it a great taste.Over to my sis.

Check other non-veg recipes like Chili chicken fry,Chili chicken gravy,Chettinad Egg gravy

Preparation time:10 min
Cooking time:20-25 min
Serves:2

Ingredients:

• 1 pound fish(pampano)
• few small onions (optional)
• 1/2  tsp chili powder
• 1 tsp coriander powder
• oil for tempering.
• salt as required
• 3/4 tsp tamarind paste

To saute and grind :

• shallots -10 or large onions-1 small
• 1 Tomato
• 3-5 strands curry leaves
• 2 green chilies
• 6-8 garlic pods
• 2 inch ginger

To temper:

• 1/2 tsp fenugreek
• few curry leaves(optional)

To garnish:

• 5-6strands Coriander leaves

Method:

• Wash and clean the fish and add little turmeric to remove any germs.
• You can pan fry the fish if you wish to give the fish more richness and rigidness.
• Roast the ingredients in roast and grind .Cool them and grind it.
• Add oil to heavy bottom sauce pan/kadai .
• .Add the items in to saute and grind one by one and saute them nicely.
• Cool them and grind it to smooth paste.
• Add some more oil to saute pan and add items to temper .
• Add the ground paste and saute it for few minutes.
• Add corinader powder ,chili powder to saute pan and saute for  few minutes .
• Add water and tamarind paste and required salt .
• Boil it for 5 min .
• Finally add the pan roasted fish and allow the kulambu to boil for  5 more min.

• Fish kulambu is ready to be served .
• Serve it with  rice of your choice.

Note:

•  Fish Kulmabu taste very good the next day.
•  Fish will be much tastier if you marinate them with chili powder and Corinader powder with little oil .
• You can make  kulambu.with any kind of fish .

Linking it to  Sapanas event

Tangy Bhindi & Toor dal Curry (வெண்டைக்காய் பச்சடி )

Vendaikkai Pachaddi (வெண்டைக்காய் பச்சடி) is something you will find in every chettinad kitchen. This gravy is made along the lines of sambar, but with less water and toor dal remains whole instead of being mashed up. A similar curry can be made with sundaikai (சுண்டைக்காய் ) which is one of my absolute favourites. Chances of getting sundaikkai are almost impossible here, so I usually use baby okra.

You might be intrested in similar tangy curries like RawMango curry,TangyOkra curry

Preparation time:10 min

Cooking time:20 min

Serves:2-3

Ingredients:

• 1/2 pound baby okra
• 1/4 cup toor dal.
• 1/2 tbsp tamarind paste.
• 1 green chili.
• 1 tbsp sambar powder.
• 1 small Onion.
• oil for tempering.
• salt as needed.

Method:

• Cut the okra in to 1/4 inch pieces.
• Cook the toor dal for 2 whistles (should not be mushy).

• Cut the onion in to small pieces.
• In a hotpan temper oil with  items "to  temper".
• Add onions and green chilies saute them until translucent.
• Add okra and saute them until the slime of the okra cooks out. The okra should not stick together.

• Add sambar powder and saute it for a min in low flame until the raw smell dissipates.
• Add required water and add tamarind paste and salt.

• Add the cooked toor dal.
• Boil the gravy until it becomes thick .
• Your bhendi -toor dal gravy is ready to eat .
• Serve it with rasam or curd rice . 

Note;

• Okra should not be sticky fry them until the stickiness leaves.
• Adjust the water content accordingly.If its too dry you can't eat this one.If its too watery this wont' taste good.

Linking it to Gayathris event and sahasra page

 Sapanas event

Spinach soup/Easy Soup recipe

Spinach is one healthy green. But its difficult to get kids to eat spinach . I came up with this soup recipe to get my little one to eat spinach.Its very easy and healthy .You can drink before your lunch on a rainy day to enjoy the atmosphere.

Ingredients:

• 20 leaves of spinach.
• 1 small Onion.
• 1 small  tomato
• 1 green chili.
• 1/4 tbsp pepper and cumin seeds powder.
• 2 tbsp cheese.
• oil for saute.
• Salt as required

Method:

• Cook and blanch the spinach.
• Blanching the spinach makes it retain its color.
• Cut the tomatoes and onion in to large pieces.
• Add oil  to a hot pan and saute onions and green chili until translucent.
• Add tomato and cook them until they turn soft.

• Grind the spinach ,onion and tomato in a blender.
• Add the puree to a hot sauce pan and let it boil for 5 min, until the raw smell of spincah dissipates.

• Add pepper ,cumin powder and salt.
• Serve it hot with grated parmesan cheese.

Note:

• You can add more cheese to the end while you are serving.
• Adjust the salt and pepper according to your taste.

Linking it to Gayathris event and sahasra page

Arthy event

                                                           

 Sapanas event

Mint & Cilantro Chutney (புதினா கொத்தமல்லி துவையல் )

Another win ,this time its a food coupon from justeat.in which is shared by my best co-blogger MeenaKumar of Elephants and coconut trees.Thanks meena for providing me the coupons.

Mint is rich in carotenes and vitamin C. Mint helps in improving digestion and also improves the immune system overall. Cilantro reduces stomach indigestion problems and has anti inflammatory capacities and is benificial for arthitis patients.

I often include mint and coriander in our diet in form of chutney, include in rice and use them as garnish.

You can check other chutney recipes like Beetroot chutney,Coconut chutney,VaraMilagai chutney

Preparation time:10 min(cleaning the mint)

Cooking time:10 min

Serves:2

Ingredients:

• 1/4 bunch coriander
• 1/4 bunch mint leaves.
• 1 large Onion.
• 2 small green chilies(adjust according to taste)
• 1/4 tomato(tamarind can be substituted).
• 2 tbsp grated coconut.

To temper:

• 1/2 tbsp Mustard seeds.
• 1/2 tbsp Urad dal.

Method:

• Clean the coriander and mint and wash them thoroughly.
• Cut the onion and tomato in to large pieces.
• Add oil to the tava and add the items "to temper".
• Let the Mustard seeds sputter.
• Add onion and saute it until translucent.

• Add tomato and cook them until soft.
• Add mint and coriander and saute it for a min .

• switch off the flame and add coconut  .
• When it cools down grind them with required salt .

• Serve it with idly or dosa or as a dip to your samosas or in your bread.

Note:

• You can substitute tomatoe with small tamarind piece/ little tamrind paste while grinding.
• Dont saute the herbs too much and add them at the very end.
• Adding coconut to the end make its healthy

Linking it to Gayathris event and sahasra page