Thai Coconut Pudding/ Custard

Thai Coconut Pudding/ Custard

"Republic Day Wishes to all of you!"

When we were doing the international marathon “Around the World” I was fascinated by the delicious spreads there in Thailand!!

I wanted to try these delicious dishes that I had bookmarked! I made just one of ramekin of this yummy dessert and wished I made more. If not today later again….

I wish I had not scaled down the recipe and made only one ramekin.

Thai Coconut Pudding/ Custard

Recipe Source: Here

Total Time: 50 minutes

Prep Time: 15 minutes

Cook Time: 35 minutes

Thai Coconut Pudding/ Custard

Ingredients:

• 2 eggs
• ½ tblspn all-purpose flour
• ½ tsp vanilla essence 
• ¼ cup fresh grated coconut (optional)
• 5 tblspn brown sugar
• ½ cup coconut milk
• Icing sugar, for garnish
• Fresh fruit, cut into chunks or slices to serve
• Butter, for greasing dish

Method:

• Grease one baking dish or 3 individual ramekins with butter.
• Preheat oven to 260°C.
• Beat eggs and sugar well till it thickens.
• Add essence and coconut milk. Beat again.
• Mix in grated coconut. Mix well.
• Pour into baking dish. Place dish in a baking tray filled halfway with hot water.
• Bake for 35 minutes or till the top is brown and a tester comes out clean.
• Chill and serve in a plate or in the ramekins.
• Dust with icing sugar and serve with any fruit.

Thai Coconut Pudding/ Custard

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Ukdiche Modak /Steamed Rice Dumplings

Ukdiche Modak 

Wish you all a very Happy Ganesh Chathurti!!

Today being Ganesh Chathurti I made these delicious Ukdiche Modak, Lord Ganesh’s favourite food!!

Actually I have not made them for ages now. Especially since my family does not eat sweets so you can imagine my surprise when my husband and daughters were gorging on them.

Actually I made some pungent also and with two with the vegetable stuffing, just to be on safe side. So next time …

Ukdiche Modak 

Ingredients:

For The Dough: 

• 2 cups rice flour
• 2 cups water
• Salt to taste
• For the Filling
• 1 cup jaggery, grated
• 2 cups coconut freshly grated
• 2 tsp elichi/cardamom powder
• ¼ cup oil ( you will not need all of it)

Method: 

For the dough: 

• In a pan Add salt and 1 tsp of oil boil 2 cups of water.
• When the water boils lower the heat and add the rice flour.
• Mix and switch off the gas. Cover and let set aside to cool (20 minutes) so that you can handle it easily.

For the filling: 

• Mix the coconut and jaggary in a deep non-stick pan and set aside for some time.  The jaggery melts and your cooking time reduces considerably.
• Heat the pan and cook the jaggery and coconut mixture on a slow flame stirring continuously.
• Cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
• Divide the filling into equal portions and keep aside.

To make the Modak: 

• By now the dough must be cool enough to handle Knead the dough  using ½ tsp of oil and keep aside. Knead it to get rid of all the lumps and till you get a smooth dough.
• You can make these manually as well as using a mould. I made them both the ways

 Let’s make it manually first:

• Oil you hands then make small smooth ball out of the dough. There should be no cracks on the ball.
• Grease your palm again and dip your thumb in the oil and using the palm and thumb make a cup out of the dough. Make the cup as thin as possible.
• Then using your thumb and forefinger pinch the sides of the cup. This is the part where the dough cracks so be careful.
• Put the filling in with a teaspoon.
• Close the opening gently and set aside.
• Repeat this with the other balls.

To make them in the moulds:

• Grease a Modak mould using very little oil.
• Using the above method make the cup.
• Add the filling and close the opening then transfer it to the mould and close the mould.
• Demould the Modak from the Modak mould.
• Repeat steps to make the remaining 20 Modak. There is no need to grease the Modak mould.
• Place a steamer plate in a steamer and place a banana leaf or line with turmeric leaves on it.
• Apply a little oil to the Modak bottom.
•  Place Modak on the leaf and steam on a medium flame for 10 minutes.
• Serve warm.
• The rope like knot that you see is called Sheet Ladoo (शित लाडू ).  

Notes:

• These Modak stay fresh for a day at room temperature and for 2 days if refrigerated.
• Modak moulds are easily available in local “steel utensils and appliances” shops.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Khushboo Idli

Khushboo Idli

As a part of the Blogging Marathon groups we chat plus there are various recipes discussed, well you cannot be a foodie without that can you?

 In one such chats there were various idlis discussed. One of the  idlis discussed was was Khushboo Idli!  Now Khushboo means a pleasant smell in Hindi, so at the back of my mind I kept wondering what an aroma it must be having.

So imagine my surprise when I was told that the idli was named after Khushboo, the actress!! She was and is so famous is something that I was not aware of. Well my GK in the subject of movies is has always been questionable. J

Idli/ Steamed Rice Cakes

 Idli/ Steamed Rice Cakes

I do not believe it. I have no basic idli recipe on my blog?

 The variation is regular idli, yes but the humble everyday idli has no place? 

How has that been possible?

Well let’s have breakfast. Being from Dharwad, a small town in Northern Karnataka where food is the centre of the Universe we shall have breakfast. 

Breakfast in Dharwad never varies, Upit, Avalaki or Poha not the KandaPoha or Batata Poha like we have in Maharashtra but the full bodied Hachid Avalaki, Dosa, idli or Chapatti, bhakri!  At the most we will have poori!!

Momos~Indian State Sikkim

Momos~Indian State Sikkim

Nestling as it does in the Himalayan Mountains, the state of Sikkim is characterised by mountainous terrain. Almost the entire state is hilly, with an elevation ranging from 280 metres (920 ft) to 8,586 metres (28,169 ft). The summit of Kangchenjunga—the world's third-highest peak—is the state's highest point, situated on the border between Sikkim and Nepal. For the most part, the land is unfit for agriculture because of the rocky, precipitous slopes. However, some hill slopes have been converted into terrace farms. Numerous snow-fed streams have carved out river valleys in the west and south of the state. These streams combine into the major Teesta River and its tributary, the Rangeet, which flow through the state from north to south. About a third of the state is heavily forested.

The Himalayan Mountains surround the northern, eastern and western borders of Sikkim. The Lower Himalayas, lying in the southern reaches of the state, are the most densely populated. The state has 28 mountain peaks, more than 80 glaciers, 227 high-altitude lakes (including the  Tsongmo,  Gurudongmar  and Khecheopalri Lakes, five major hot springs, and more than 100 rivers and streams. Eight mountain passes connect the state to Tibet, Bhutan and Nepal.

Sikkim's hot springs are renowned for their medicinal and therapeutic values. Among the state's most notable hot springs are those at Phurchachu, Yumthang, Borang, Ralang, Taram-chu and Yumey Samdong. The springs, which have a high sulphur content, are located near river banks; some are known to emit hydrogen. The average temperature of the water in these hot springs is 50 °C (122 °F).

So Sikkimese are essentially rice-eaters. Alcoholic drinks are popular both amongst men and women. Beef eating is common amongst the Bhutias. It is not uncommon to see Marwari plainsmen gulping down Momos and Thukpa and Bhutias partaking to Indian dishes like Puris and Dosas - a turn sign of national integration. A typical diet of a working Sikkimese consists of dal bhat (lentils and rice) with meat for breakfast, a light lunch of momos, and an early dinner consisting of noodles. ( Copied basically from Wikipedia). 

So when shall we visit Sikkim? Physically today I have taken you on a virtual tour on the Blogging Marathon day 25 where we are blogging food from Indian States. 

Tousule for Magic Mingle #13

Tousule is a Goan delicacy made in the rainy season.

Why rains?  Well cucumbers the main ingredient of Tousule is grown in plenty in the hilly areas and is sold not only on the roads but also in the markets. Its common sight for the farmers themselves selling the freshly plucked cucumbers. Also one more ingredient the turmeric leaf that is used to give a delicious aroma to the Tousule.

Traditionally the Tousule is made out of rice suji or rava or wheat rava fine or thick kind, cashew nuts, coconut and jaggary are used to create this beautiful steamed delicacy called Tousule.

When Kalyani announced the Magic Mingle of cucumber and walnuts I was sure I will never make it. Then I saw Gayatri post of zucchini bread and something went click in my head and I thought Tousule.

Well if you are a regular visitor here you will know sweets, let me clarify some sweets, are unmentionables in my place this happens to be one of them. I made minimum quantity of 1 katori. But please let me not put you guys off the Tousule it is amazing. Do try it out.