Pears coconut Laddo

Pears Coconut Ladoo

There are so many reasons to love the green pear. Pears are packed with health benefits - they are an excellent source of dietary fiber and Vitamin C in particular, and at the same time low on calories. Although the season for pears runs from August through October, there is a variety of pear available year-round because of the seasonal variations amongst the different varieties .And  Coconuts are one of the most nutritious of all fruits. It is easy to make and less expensive as it does not require much of ghee. yesterday my daughter brought some pears it was too hard and bit sour instead of wasting it I decided to make it sweet.  I have prepared this sweet before once.. It is lovely and sweet with Pear ,beautiful coconut and cardamom flavors .In home Each and every one said 'Wow'!

Ingredients:

Pears -1/2kg

Sugar -1/4kg

Grated coconut- 11/2 cup

Coconut powder- 1/4kg

Cardamom powder -2 tsp

Red Cherry-few

Method:

1.Peel off all the pears.

2.Take water in a pot and add some pinch of salt to it.

3.Then put all the pears in this water for 10 mints.

4.Then grate them all and remove the extra water by squeezing the grated pears.

5.Take 1 cup water in a pan and add the sugar and prepare sugar syrup by heating

6.Then add the grated coconut to the boiling sugar syrup and boil for 20 minutes.

7.Then mix the grated pear into it and simmer it for next 15-20 mints. Keep stirring it till it leaves the sides of the pan.

8.Add the cardamom powder mix well and remove it from the stove.

9.Make laddoos of the mixture and roll it into the rest half of coconut powder.

10.Decorate all the laddoos by putting some red cherries on top of each one.

Stuffed Capsicums

From long time I always wanted to make stuffed capsicum. I wanted to give it a try for this recipe and browsed to get the idea, lot of people made the stuffing with lot of ways .I got this recipe from here  by Chef Aditya Bal.I felt it simple and it turned out  good.

Ingredients:
2 tbsp oil
3 - 4 capsicums (bell peppers)
1 cup of carrots, finely chopped
1 cup of cabbage, finely chopped
1 tsp mustard seeds
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
salt to taste
3 tbsp carrots - for garnishing
3 tbsp cabbage - for garnishing

Method:
Slice off the top of the capsicums. Scoop out the inside keeping them hollow.

Heat 1 tsp of oil in a pan; add the mustard seeds, allowing them to splutter.

Add the cabbage and carrots and mix well.

Sprinkle the turmeric powder, salt, coriander and red chili powder and mix again.

Cover and let this mixture cook in its steam for five minutes.

Now stuff the capsicums with the mixture and fry them in one tbsp of oil.

Cover and simmer for 10-12 minutes till the capsicums become tender.

Garnish and serve.

Read more at: http://goodtimes.ndtv.com/GoodTimesRecipeDetail.aspx?_Show=46&_RecipeID=161&cp

Methi Corn Masala

Methi Corn Masala:

 Methi Corn Masala is a tempting quick vegetable recipe It is a combination of a fresh fenugreek leaves& Corn. The Sweetness of corn and bitterness of the methi and just adding few more flavors are infused to complement the sweetness of corn. This dish very tasty and easy to make.

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Ingredients

Fresh Fenugreek Leaves (Fresh Methi)-2 cups Chopped

Fresh Corn kernals-1cup

Cashew Nut-10 to 12

Ginger-small piece

Green Chilies-2

Tomato-1 chopped

Cumin Seeds -1/2tsp

Red Chili Powder-1/2tsp

Turmeric Powder-1/2 Tsp

Garam Masala Powder-1/2 Tsp

Kasuri methi-1Tsp

Salt to Taste

Oil / Ghee-2 Tbsp

Sugar-1Tsp

Method:

1. Soak cashew nuts in milk for 30 min .

2. Blend together cashew nuts, ginger, green chili and tomato, into smooth paste.

3. Heat non stick pan on medium heat, add oil or ghee.Add cumin seeds, wait until seeds crackle.

4. Add cashew paste cook until oil separates, stirring occasionally.

5. Add chopped Methi leaves and stir fry for 2 minutes.

6. Add red chili powder, turmeric powder, Garam Masala powder, sugar and salt, mix well.

7. Add corn with 1/2 cup of water, cook for 5 minutes or until thick.

8. Now add crushed kasuri methi and stir it nicely and let it cook for 2 more mins.  Serve hot with Roti, Paratha or Rice.

Andhra Pesarattu With Ginger Chutney

Pesarattu, traditional Andhra Pradesh dish is prepared mainly with green gram. Sometimes little rice is added for crispness. Green gram is soaked, ground with spices and without fermenting it is prepared like dosa.For this dosa you do not ferment the batter. If you are not making dosas immediately refrigerate the batter. . Pesarattu can be served with any chutney but sweet-sour ginger chutney suits well.

 

For The Pesarattu:

Moong dal (split green gram)- 1 cup

Medium sized onion-1

Ginger (adrak)- 1/4

Green chillies-4 to 5

Salt to taste

Rice -1 1/2 tbsp

For the pesarattu:

1. Wash the moong dal 2 or 3 times, and soak it in water for 2 hours.

2. After 2 hours, drain the moong dal and grind it with onion , ginger and green chillies, salt &rice  to a smooth batter.

3Once they are finely crushed add enough water and grind again  So finally it should look like dosa batter consistency.

4. While grinding water is not enough  add water after transfering into a bowl. 

5.Now heat a Dosa pan add 1 tspn oil and rub .when it is heated add 1 laddle full of batter and immediately rotate the batter with the same laddle to form a dosa.

6.When Corners turn light brownish reverse the pesarattu other side. Yummy pesarattu is ready to serve with hot and freshly grinded Ginger chutney.

  

For The Ginger Chutney:

Oil-1 tsp

Red chillies-3 to 4

urad dal (split black lentils)- 2 tsp

Chopped ginger (adrak)- 1 1/2 tbsp

Freshly grated coconut-1 1/2 tbsp

A little jaggery

A little tamarind

Salt to taste

For tempering-1 tsp oil

Mustard seeds -1/2 tsp

 

Method

For the ginger chutney:

   1. Heat the oil and fry red chillies, urad dal and ginger for a minute on a medium flame.

   2. Grind the red chilli mixture along with coconut,jaggery, tamarind and salt. Keep aside.

   3. Heat a the oil add the mustard seeds.

   4. When they splutter,pour the tempering over the grounded chutney, mix well and keep aside. Serve with pesarattu.