Nariyal Panjeeri (Coconut Panjeeri)

Every year my mother used to make different kinds of Panjeeris on occasion of Gokulashtami. And we as kids used too love them. This year I too tried my hand on Coconut Panjeeri, praying that it come out as good as mom's. The result was really very good. Tasted them next day as we can only eat after bhog (offering to God). I was hoping that My kids too will enjoy them as much as I used to enjoy in my kidoo days :D ... and when I gave them prasad, they just loved it :)

Ingredients

1 1/2 cups Scraped Coconut Shreds 

1/4 cup almonds

1/2 cup makhana

2 tbsp melon seeds

2 tbsp raisins (kishmish)

1 cup Sugar 

1 1/2 cup Water 

2 tbsp Milk 

1 tbsp Ghee 

1/2 tsp Cardamom Powder

Method

Heat a pan, add the coconut shreds and fry gently over moderate heat.

When the coconut milk moisture is somewhat lessened, remove it from heat.

Take ghee in same pan & roast makhanas. Remove and roast melon seeds & almonds in same pan.

Now in a seperate vessel, boil water over moderate heat.

When the water boils, add the sugar and keep on stirring till the sugar water boils.

Add the milk to the boiling sugar syrup, and remove scum that comes up.

When the sugar syrup reaches a thick syrupy stage (2 strings consistency), add the fried coconut shreds, cardamom powder along with melon seeds, makhanas & almonds.

Stir constantly till everything blends together.

If your sugar syrup was not thick then stir this till the mixture looks thick. Remove from the heat and pour into a ghee-smeared plate.

Flatten the surface evenly with the help of an oiled spatula.

When cold, cut into squares or diamond shapes and serve.

Tips

* Chashani or sugar syrup should be thick for setting of Panjeeri.

* With chashni's thickness also remember that the liquid should not be less otherwise the Panjeeri will not set properly.

* If after mixing you feel that it's not going to set because of less moisture, add little hot water and stir again on low flame. 

* You can add cardamom powder in chashani (I do that so that I don't forget to add it).

Tendli Bhaji

Tendli or ivy gourd is also known as baby watermelon, little gourd, gentleman's toes, tindora or gherkin. Ivy gourd fruit and leaves are used as a vegetable in India and other Asian countries. It is cooked in many ways but I cook it in a very simple way & it's loved by my family :)

Ingredients

250 gm green Ivy Gourds

1 tsp Oil

5-6 curry leaves

1/2 tsp asafoetida

2 sliced green chillies

1/2 tsp Cumin seeds (jeera)

1 tsp Turmeric Powder (haldi)

1 tsp coriander powder (dry dhaniya)

1/2 tsp Chilli Powder (laal mirchi)

1 tbsp crushed roasted peanuts

Salt to taste

Method

Before you cook the ivy gourd, cut off the ends and discard.

Then it should be cut into thin wedges (about 8 to 10 from each) and keep aside.

Heat oil in a pan. Add cumin, asafoetida, curry leaves & green chillies and then turmeric powder.

Add Tendli & sprinkle salt. Mix well and cook covered for few mins.

Once tendli are done add crushed peanuts, coriander powder & chilli powder and stir.

Serve hot with roties or parathas.

Tips

* Ivy gourd should be fresh & green.

* If you feel vegetables need some water to cook, then add a tsp a time.

* I never add any water, vegetables are cooked well in their own moisture.

Poriyal

Poriyal is the Tamil word for fried or sometimes sauteed vegetable dish. The Kannada word for the same dish is Palya and in Telugu, its Porutu. It is usually made by shallow frying shredded or diced vegetables along with spices. All poṟiyals by default have some vegetables & lentils, but many variations exist. A very healthy dish & quick to make.

Ingredients 

1 small sized cabbage shredded 

1/2 tsp urad dal 

2 tsp mustard seeds 

1 medium carrot (chopped) 

1/2 cup French beans (chopped)

2 green chillies (slit in halves) 

1 tsp oil 

6-7 curry leaves 

1/4 cup fresh grated coconut (or dried desiccated coconut)

1/2 tsp turmeric powder 

salt to taste 

Method

Heat oil in a pan.

Add mustard seeds & urad dal and let them splutter.

Add curry leaves & green chillies and then turmeric powder.

Add chopped cabbage, beans & carrot.

Sprinkle salt and mix well and cook covered for few mins.

Once vegetables are done add grated coconut and stir.

Serve hot with roties or parathas.

Tips

* You can leave carrot & beans & just make it as Cabbage Poriyal.

* If you feel vegetables need some water to cook, then add a tsp a time.

* I never add any water, vegetables are cooked well in their own moisture.

Danish Pastry

 A Danish pastry, sometimes abbreviated Danish especially in the United States, is of Viennese origin, which has become a specialty of Denmark and neighbouring Scandinavian countries. Here a layer of blueberries is the sweet surprise hidden inside this pretty pastry.

Ingredients

Pastry 

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup low-fat cottage cheese

1/3 cup sugar

1/3 cup low-fat milk

1/4 cup olive oil

1 teaspoon vanilla extract

Blueberry Filling

4 ounces cream cheese or 1/2 cup

2 tablespoons sugar

1/2 tsp lemon or orange zest (optional)

1/2 tsp vanilla

1/2 cup blueberries (fresh OR frozen)

"Egg Wash"

1 tsp honey

1/2 tsp water

Glaze

1/2 cup confectioners' sugar

2 teaspoons lemon juice

Method

Pastry

Whisk maida, baking powder & salt in a medium bowl.

Puree cottage cheese in a food processor. 

Add sugar, milk, oil & vanilla. Process until smooth. 

Add flour mixture & pulse 4 or 5 times, just until the dough clumps together. 

Turn out onto a lightly floured surface & gently knead several times; do not overwork. 

Press the dough into a disk, dust with flour & wrap in plastic wrap or keep in a covered box. Refrigerate until chilled, at least 30 minutes.

Blueberry Filling

Blend cream cheese & sugar with a food processor or an electric mixer until creamy. 

Blend lemon zest & vanilla. Keep refrigerated till needed.

How to Assemble

Preheat oven to 204°C. 

Cut a piece of foil to fit a large baking tray, spray it with cooking spray. 

On a lightly floured surface, roll the dough into a rectangle about 12 by 16 inches. (Or make small which are easier to handle). 

Roll the dough back over the rolling pin & transfer it to the prepared foil.

Using a sharp knife, make 3-inch-long cuts at 1-inch intervals along each side of the dough at 45° angles. (Check pic).

Spread the cream cheese mixture down the center of the dough, leaving the cut margins & about 1 inch at either end. 

Sprinkle blueberries evenly over the cream cheese mixture.

Fold the top end of the dough over the filling. 

Crisscross the angled strips over the filling to create a braided effect, tucking in the dough at the bottom end. 

Carefully lift the foil at each end and transfer to the baking tray.

Brush honey & water wash.

Bake  the Danish until golden & firm, 20 to 25 minutes. Transfer to a wire rack and let cool slightly.

Glaze

Combine confectioners’ sugar & lemon juice in a small bowl. Stir until smooth. 

Add more lemon juice if the glaze is too thick. 

With a spoon, drizzle the glaze over the Danish. Slice and serve warm or at room temperature.

Tips

* I used 2 cups maida (all-purpose flour) for the dough. But you can use 1 cup all-purpose flour + 1 cup whole-wheat pastry flour.

* You can make the dough a day or two before you plan to bake.

* I used my home made cream cheese for the filling.

* I used orange zest in filling & it gave a lovely flavour to it.

* If while making dough you feel the need of more milk then add a teaspoon at a time, you don't want too soft dough. 

* Original recipe had an egg in filling, which I just ignored ;)

* You can use any leftover filling as spread on your waffles & Rusk or as frosting on cupcakes or just take a spoon & finish it off, it's too yummy :D

* You can use strawberry or any other berry in filling or can replace berries with nuts. 

* You can make these in any shape, it will still be called Danish Pastry ;) 

Cherry Almond Danish

In this recipe I just used cherry filling instead of blueberries. Rest of the recipe remains same & you will get a very beautiful flavor in this one too :)

Cherry Almond Filling

½ cup granulated sugar

¼ cup water

2 cups cherries, stemmed and pitted

2 tsp pure vanilla extract

1/3 cup whole toasted almonds, coarsely chopped

Method

Cherry Almond Filling

Combine the sugar & water in a medium saucepan & bring to a simmer over medium heat. 

Add the cherries, reduce the heat to low and cook for 3 minutes, stirring frequently. 

Remove the pan from the heat, stir in the vanilla extract. 

Cover the pan and let the cherries steep for 1 hour. 

Cool to room temperature. 

At this point the cherries are ready to be used. 

These cherries can be refrigerated for up to 1 week, tightly covered.

How to Assemble

Rest of the recipe is same as in Blueberry Danish :)