Buko Pandan

Pandan flavored coconut pudding

Happiest New Year 2019.. Wishing all my dear readers – a heapful of love, luck, peace, prosperity and happiness in the year 2019. This is my first post of the year. And I wanted this to be a different and a sweet one.

Buko Pandan is a dessert very popular in the Philippines made with tender coconut strips and pandan flavored jelly mixed in a milk sauce. I can tell you, this is one of the easiest desserts which you can prepare in less than 20 minutes . NO…NO…NO..I am not exaggerating. I am not taking into consideration, the time taken for the jelly to set and the time taken for the dessert to chill. I am just talking about the time for the efforts you put in.

Buko is tender coconut cut into strips, and  Pandan is a herbaceous tropical plant that grows in Southeast-Asia. In Chinese, it is known as ‘fragrant plant’ because of its unique, sweet aroma. The cultivated plant features upright bright green leaves, and it’s the leaves that are desired for cooking up many Thai and Southeast-Asian dishes.  In Southeast Asia, pandan leaves are used to lend a unique taste and aroma to some savory dishes, but mainly it is used to flavor desserts and some drinks. Pandan leaves have a naturally sweet taste and soft aroma. After tasting it once, you will never forget the flavor. Pandan leaves can also be used to wrap savory foods, such as chicken or sticky rice. The leaves impart these foods with an aromatic note and also give dishes visual appeal.  Pandan leaves are much thinner in width compared to broad banana leaf.

Off to the recipe,

INGREDIENTS:

  1. Gelatin                             – 1 packet, 25 gms (Pandan flavored)*
  2. Water                               – 1 litre
  3. Buko (coconut strips)   – 340 gms (I used siblings brand)
  4. Condensed milk            – 1 tin
  5. Evaporated milk           -1/2 tin – 1 tin (based on the quantity of sauce required)
  6. Thick cream                   – 2 packs

Method:

  • Mix together the condensed milk, evaporated milk and thick cream together well. The milk sauce is ready.
  • Strain the excess water from the buko (coconut strips)in the bottle.
  • Cook the pandan flavored gelatin as follows:

a. Add 1 litre of water to a sauce pan. Empty the contents of the sachet in to the water, and cook stirring until it gets dissolved and the water comes to a rolling boil.

b. Strain the liquid and pour into a tray and allow it to set for minimum of 30 minutes. Cut into desired shapes of bite sized pieces.

  • Add the buko, gelatin to the milk sauce and give a gentle stir.
  • Allow it to cool in the refrigerator for a minimum of 30 minutes. Serve chilled.

Delicious, Aromatic and Healthy Buko Pandan is ready with the least of the efforts.

Enjoy.

Love and Regards,

Niznaz

Cabbage Kootu Curry

Dal based cabbage side dish perfect for rice

Thani Nadan # 12

My dear husband is a great fan of vegetables and would love the veggies in our meal whatever the form may be. His mom that is my dear mother in law is a great cook . If you have been a regular follower of my blog, you would have seen that in my many posts that she is a great cook her specials being Chicken Taj.

Apart from Chicken Taj, she is an expert in veg stir fry. Her hands add magic to the veggies that is what I can say coz I am not a big fan of vegetables except potato and cauliflower and when it is she who cooks, they have a special flavor and I love to have them whatever the vegetable may be. That is how my husband grew up and that is why he loves vegetables soo  much.

Now coming to the dish, Cabbage is  a regular in our weekly grocery and the only thing I used to cook with it was the regular stir fry which pairs very well with rice and sambar and also add it in mixed rice, as well as stuff it in any fillings for snacks. 

But for us, this is the best way to cook cabbage, all 4 of us at home as well as my parents are a great fan of this yummy and comfort side dish for rice.

Off to the recipe,

Ingredients

  • 1. Cabbage                                        – 2 cups sliced
  • 2. Green chilly                                  -2+1
  • 3. Salt                                                 – As needed
  • 4. Turmeric powder                       – 1/4 tsp
  • 5. Moong dal                                     – 2 tbspn
  • 6. Channa Dal                                  – 1 tbspn + 1 tsp
  • 7. Coconut                                        – 3 tbspn
  • 8. Cumin                                           – 1 tspn
  • 9. Water                                            – 1 cup + 1/4 cup approx.
  • 10. Rice flour                                    – 2 tbspn
  • 11. Coconut oil                                 – 3 tbspn
  • 12. Mustard seeds                            – 1 tsp
  • 13. Cumin seeds                                – 1/4 tsp
  • 14. Red chillies                                  – 2 torn
  • 15. Curry leaves                                – few

Niznaz Notes

You can add any dal of your choice. You can either add moong dal only or channa dal only or a mixture of 2 dals.

Water needs to be added as per the consistency required.

If you like you kootu curry to be mashed cook for 4-5 whistles.

Method:

  • Grind together 3 tbspn of coconut + 1 tsp of cumin + 1 green chilly + 2 tbspn on rice flour along with 1/4 cup of water and set aside.
  • In a pressure cooker, add 2 cups of cabbage, 3 tbspn of dal, 2 green chillies, salt and 1/4 tsp of turmeric along with 1 cup of water.
  • Cook for 2-3 whistles based on the consistency needed.
  • When the pressure is gone, open the lid add the ground coconut cumin paste and allow it to boil.
  • If you feel the gravy to be dry add 1/2- 1 cup of water.
  • Season the kootu curry by adding mustard seeds – 1 tsp, cumin seeds – 1/4 tsp, red chilly 2 torn, curry leaves few in medium hot coconut oil.
  • Enjoy.

Love and Regards

Niznaz.

Strawberry Cupcake

Strawberry Cup Cake

Strawberry flavored moist and yummy cupcakes

A simple recipe. Mom baked. Sudden and natural photoshoot. Perfect for kids. Nothing much to tell except for the assurance that this is a super easy and wonderful recipe – tried tested tasted and approved by many of my taste testers.. You are gonna love it…

Off to the recipe,

  1. Flour                            – 1 cup
  2. Sugar                             – 3/4 cup
  3. Butter                            – 1 tbsp. *
  4. Oil                                  – 3/4 cup
  5. Baking powder            – 1.5 tsp
  6. Salt                                   – 1/4 tsp
  7. Strawberry essence     – 2 tsp
  8. Pink color                      – As needed
  9. Egg                                  – 1 *
  10. Milk                                – 3/4 cup
  11. Nuts                                – chopped (optional)

Niznaz Notes                                                                                                                 *Egg and butter should be at room temperature.                                                                                                                You can top the cupcakes with chopped nuts which is completely optional.

Method:

  • Sieve together 1 cup of flour, 1.5 tsp of baking powder and 1/4 tsp of salt. Set aside.
  • Beat together one egg and 3/4 cup of sugar until creamy.
  • Add the 1 tbsp of butter and beat again. Now add in the 3/4 cup of oil and beat well.
  • Add the 3/4 cup of milk and mix well.
  • To the above mixture add 2 tsp of strawberry essence and give a stir. Add in the pink color as needed.
  • Now add in the dry ingredients part by part slowly giving a gentle mix. Do not over mix.
  • Pour them in cupcake liners arranged in a muffin tray.
  • Bake in a preheated oven for 15-20 minutes at 180 degrees.

ENJOYYYYYYYYYYYYYYYYYYYYYYYYYYYY 

LOVE AND REGARDS,

NIZNAZ