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Monday, March 19, 2018

Chokladbollar - No Bake Swedish Chocolate Balls

These yummy coconut coated oat - chocolate balls are from Sweden and are quite kid friendly. They are very easy to prepare and can be made in no time. The liquid traditionally used to bind these balls is coffee though any other mentioned in the list below can be used if serving kids.

Ingredients: (Yield 6 balls)
2.5 to 3 tbsp. butter, softened but not melted
1/4 cup powdered sugar
1.5 tbsp. cocoa powder
1/2 tsp. vanilla
3/4 cup rolled oats
1 tbsp. liquid (It can be coffee, water, cream, milk, chocolate, orange juice or any other liquid of your choice.)
Shredded coconut

* Add all ingredients except coconut to a bowl and mix until well combined.
* Divide the mixture into 6 or 7 portions and roll each into a ball and keep them aside.
* Now roll the balls in shredded coconut and refrigerate them until firm. Or freeze them if in a hurry.

This goes to Blogging marathon #86, under the theme 'All that come round are laddus?'. Check out the page to read what other marathoners are cooking.


Sunday, March 18, 2018

Rice Pakora

These delicious pakoras are made with cooked rice and are easy to prepare. They make a quick evening snack with a crispy exterior and soft interior. This recipe is a great way to use any leftover rice though freshly cooked rice can be used in the recipe. Some chickpea flour is added to softly mashed rice for binding and mixed with spices and onions and small portions are deep fried.

2 cups cooked rice
1/4 cup chickpea flour / besan
1 - 2 tbsp. semolina
1 tsp. cumin seeds
Salt to taste
Red chili powder / Finely chopped green chilles to taste
2 tbsp finely minced cilantro
2 onions, finely chopped
1.5 to 2 cups oil to fry pakoras

* Mash well the cooked rice in a bowl. Add all the other remaining ingredients except oil to the mashed rice and mix well.
* Heat oil in a frying a pan until hot. 
* Pinch small portions out of the mixture and shape them into balls. Carefully slide the balls into the hot oil as many as they can fit the pan without overcrowding. Fry them on medium flame flipping them in between until they turn golden brown. Remove them with a slotted spoon and drain them on absorbent towels.
* Repeat the frying process with the remaining rice balls.
* Serve them hot. They can be eaten as it is or serve them with a chutney / sauce of your choice.
This goes to Blogging marathon #86, under the theme 'All that come round are laddus?'. Check out the page to read what other marathoners are cooking.


Saturday, March 17, 2018

Amaranth Flour - Pistachio Balls / Rajgira Ke Atta - Pista laddu

Here are some nutritious and healthy laddu for adults and kids alike. These are gluten free and are easy to make. I thought of using a millet flour for this week's theme and zeroed on amaranth flour. I added pistachios but any or a mixture of nuts can be substituted here. We felt that they tasted similar to the classic sunnundalu of Andhra which are made using husked black gram / sabut urad dal and jaggery and had a hint of milk powder texture.

Ingredients: (Yield 8 laddus)
3 tbsp. Ghee
1/2 cup Rajgira ke atta / Amaranth flour
1/4 cup shelled pistachios
6 to 8 tbsp. powdered jaggery
1/8 tsp. ground cardamom
* Heat a pan and add ghee. When ghee melts, add amaranth flour and toast it on low flame until you start to smell the aroma, about five minutes.
* Lightly toast the pistachios and keep them aside to cool.
* Add the pistachios to a food processor or a blender and grind them coarsely. Next add the remaining ingredients and pulse a few times to combine.
* Transfer the ingredients onto a plate or bowl. When the mixture is cool enough to handle, shape them into balls. Shape the laddus when the mixture is still warm.
* Let them cool and store them in an airtight container.
This goes to Blogging marathon #86, under the theme 'All that come round are laddus?'. Check out the page to read what other marathoners are cooking.


Monday, February 19, 2018

Potato Scones

These potato scones aka tattie scones come from Scotland and are a variation to the griddle scone. They have nothing to do with the English tea time baked scones most are familiar with. These unleavened scones are made with liberal quantities of boiled or left over mashed potatoes and butter combined with enough flour to bind. They are then rolled out into about 5 mm thick circles or further cut into quarters and are cooked on a griddle. 

These scones are served warm as a part of a full Scottish breakfast or eaten as a roll with fillings. Alternatively, it is eaten with jam and tea like a baked scone. Potato scones contain a small portion of flour to a large portion of potatoes according to traditional recipes. However I noticed many home cooks mentioning to add the flour until all the ingredients come together which sounds more sensible when rolling out the dough. I used less butter than the recipes mentioned. They tasted like potato rotis made with flour and Indians would enjoy it with a spicy side dish to go with.
Ingredients: (Yield 8 scones)
1 cup peeled, boiled and mashed potato 
1 tbsp. butter
Salt to taste
All purpose flour as needed (I used more than 1/2 cup.)

*  Greasing palms with oil would help if the dough is going to be prepared manually. Combine potato, salt and butter in a mixing bowl and mash together. Add flour to the mixture in small increments and mix, until the mixture holds together without sticking to your hands and the dough is easy to roll. 
* The scones can be either circular or triangular shaped ones. If rolling out into circles, divide the dough into 8 portions and roll out into about 5 mm thick, 5 inched circles, dusting the work surface with flour. 
For triangular ones, divide the dough into two portions. Roll out one portion into a big circle and quarter them using a knife. Repeat it with the remaining dough.
* Heat a griddle or non stick shallow pan on medium flame and spray with some oil. Toast each rolled out piece, flipping once or twice until brown spots appear on both sides. Serve them warm. bmlogo
This goes to Blogging marathon #85, under the theme 'Breakfast Recipes'. Check out the page to read what other marathoners are cooking.