2 Ingredient Coconut Fudge

                      

This Coconut Fudge is a delightful, melt-in-mouth Indian dessert that can be put together in a jiffy and made using just 2 ingredients. If you have unannounced guests or are pressed for time during festivals, this fuss-free, no-cook Instant recipe is just perfect for you! 

                       

What goes into my Coconut Fudge ? The Ingredients:

As mentioned above this delicious coconut fudge is made using just 2 ingredients, namely desiccated coconut and sweetened condensed milk.

• Desiccated Coconut: Use good quality desiccated coconut for best results. You cannot substitute desiccated coconut with fresh grated coconut in this no-cook recipe.
• Sweetened Condensed milk: You can use any brand of sweetened condensed milk. I have used Amul Mithai Mate. I have not tried making this fudge with non-dairy condensed milk.

Variations: 

• You may add dry fruits to the fudge mixture or top the fudge with slivered nuts and saffron strands for a festive look.
• The same mixture can be used to make ladoos instead pf fudge. just take hand-full of mixture and roll it between your palms. Roll each ball in a bowl of desiccated coconut and serve !

Storage Instructions:

• The fudge stays good for around a week when kept in a refrigerator in am air-tight container.

                       

Dietary Tips: 

• Vegetarian dessert
• Gluten-free
• Fuss-free
• Kid friendly
• 2 ingredient dessert
• Festive fudge
• No-cook recipe
• Saatvik / Jain Recipe 

Video Recipe for Coconut Fudge

       

Preparation Time: 10 minutes

Cooking Time: Nil

Serves: 15 large fudge pieces

Ingredients: 

• 400 ml sweetened condensed milk ( i have used Amul Mithai Mate)

• 400 grams desiccated  coconut

                              

Method:

1. In a mixing bowl take desiccated coconut. Add sweetened condensed milk gradually and mix well using a spatula. 
2. Line a fudge tray with parchment paper and grease it with ghee. 
3. Transfer the coconut condensed milk mixture and press it tightly in the fudge tray. Level the fudge with the back of the spatula.
4. Cover and keep in the refrigerator for about 45 minutes to set.
5. Using a knife or pizza cutter, cut the fudge into desired shape.

   

.

6. Enjoy the delicious, melt in mouth coconut fudge with your loved ones ! Refrigerate the remaining fudge pieces in an airtight container. 

                      

Recipe Notes:

• You may easily double or halve the recipe as per requirement.
• The coconut fudge can be topped with slivered nuts and saffron strands. I have kept it plain.
• You can roll the mixture into ladoos instead of pressing it to make fudge.
• The fudge stays good for about a week on refrigeration.

Would love to hear from you !

I hope you would love trying out this delicious 2 ingredient coconut fudge. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows.

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav

Related Posts:

• 7 cup Burfi with Jaggery                                 

Sambar Recipe

Sambar is a lentil-based vegetable stew from the South Indian Cuisine. It is made with pigeon pea lentil, tamarind broth, mixed vegetables and an aromatic and flavorful spice blend - Sambar powder. Sambar is often paired with breakfast dishes like Idli,  Dosa and Medu vada but it also tastes great with steamed rice. Sambar with its, spicy, tangy refreshing flavors is not only appetizing and a lip smacking meal in itself but is also loaded with numerous health benefits. 

Are Sambar and Rasam the Same ?

The answer is No. Though both Sambar and Rasam are spicy and sour in taste and are popular South Indian dishes, they are not the same. The main difference between the both is that Sambar has more amount of lentils going in making it thicker than rasam. Rasam on the other hand may or may not have lentils. It is far watery and thinner in consistency when compared to Sambar. Sambar is loaded with variety of vegetables unlike rasam. Rasam powder has more amount of black pepper and is used as a meal enhancer and appetizer, while Sambar is the main dish that is served with idli, dosa, or medu vada.

Health benefits of Sambar: Source

• A complete meal in itself: Loaded with vegetables like drumstick, pumpkin, carrots, okra and tomatoes, Sambar is a complete meal by itself.
• Good source of Protein and Fiber: Sambar is a storehouse of nutrients and a good source of protein and dietary fiber and thus helps in weight loss. 
• Controls Diabetes: Sambar helps to keep a check on your sugar levels due to its low glycemic index.
• Due to its high water content and presence of dietary fiber sambar acts as a natural laxative and thus prevents risk of constipation.

Related Event: 

Curries from the South was the theme for the 291 th week on Foodie Monday Blog Hop, a Facebook gourmet group where a bunch of food bloggers share their culinary delights every Monday depending upon a predetermined theme. Narmadha who blogs at Namscorner was our hostess for this week and she proposed that we share any curry from the South Indian Cuisine. This Sambar recipe is my hmble contribution towards the theme.Meanwhile do check out Narmadha's space for some authentic South Indian recipes and fabulous bakes. I have bookmarked her Manathakali Vathal Kuzhambu, a spicy tangy tamarind based curry to  try out next.

Dietary Tips:

• Vegetarian
• Healthy curry
• South Indian Stew
• Kid friendly
• Side dish

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients for Sambar Masala:

• 1 tablespoon Chana dal / Bengal gram
• 2 tablespoon Dhaniya / Coriander Seeds
• 1 teaspoon Urad Dal / Black gram
• 1 teaspoon Jeera / Cumin seeds
• 3-4 sabut Lal Mirch / dry Red Chilies
• 1 teaspoon Kali Mirch / Black Peppercorn
• 1/4 teaspoon Methi Dana / Fenugreek seeds
• 1-2 sprig Kadhi patta / Curry leaves
• Pinch of Hing / Asafoetida

Ingredients for Sambar: 

• 3/4 cup Arahar Dal / Pigeon Pea
• 1/4 cup Mung Dal / Split Green gram
• 1 gooseberry size Imli / Tamarind
• 1 small piece of Gud / Jaggery (optional)
• 1/4 teaspoon Haldi /turmeric powder
• 2 cup chopped Vegetables ( I have used Drumstick, Carrot, Pumpkin, Onion and Tomato)
• Salt

Ingredients for Tempering:

• 2 teaspoon ghee / oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1 broken red chilly
• Pinch of Hing / Asafoetida
• 7-8  Curry Leaves

Method:

1. Rinse 3/4 cup toor dal and 1/4 cup moong dal and cook with 2 cups of water till mushy and soft. I cooked it for 2 whistles and then simmered for another 10 minutes. Once the pressure is released open the lid and mash the cooked dal with the back of the ladle.

2. While our dal is getting cooked, we will prepare the Sambar powder.Skip this step if using ready made Sambar powder. On a medium flame, dry roast all the ingredients listed under sambar masala one by one, starting with lentils , followed by the spices and lastly the curry leaves.  Allow the spices to cool down. Now transfer the roasted ingredients to a grinder jar and add asafoetida to it. Grind to make a powder. 

3. Next, prepare the vegetables. Rinse and chop the vegetables of your choice. I have used drumsticks, pumpkin, carrots, onion and tomato. Dice the onions, cut drumstick to 3 inch pieces, dice the pumpkin and carrots to 2 inch pieces. Finely chop the tomato. I have not used eggplant or okra. You may use if you wish to. 

4. To cook the veggies, take 4 cups of water in a sauce pan and add the veggies to it. Allow the veggies to cook until al dente ( cooked well but not mushy. They should retain their shape). Soak tamarind in hot water until the veggies cook. Add turmeric powder, salt, 1 tablespoon of the prepared sambar masala (from step 2) and jaggery (if using).

5. Now squeeze out the soaked tamarind and add the strained tamarind water to the sambar followed by the mashed dal from step 1. Give a good stir . Add around 1/2 cup of water if required to adjust the desired consistency of Sambar. Cook the sambar for another 2-3 minutes.

6. Lastly we will prepare the tempering. For that heat ghee or oil in a small pan. Add mustard seeds to it. Once the seeds splutter, add cumin seeds. Allow the seeds to crackle. Next add broken red chilies, curry leaves and asafoetida. Put off the flame and immediately pour this tempering over the sambar. Give a good stir and put off the flame. garnish the Sambar with finely chopped coriander and serve hot with idli sambar or steamed rice.

Recipe Notes:

• You can make the sambar with toor dal (pigeon pea) alone or add masoor dal (red lentils) or moong dal (split green gram) to it. I have used 1/4 moong dal to 3/4 cup toor dal which gives a creamy texture to the Sambar.
• You may add any vegetables of your choice like eggplant, okra, shallots, bottle gourd, radish or yellow cucumber. I have used drumstick, pumpkin, carrots, onion and tomatoes.
• I prefer making fresh Sambar masala in small batches and use it in the sambar. It makes the sambar more aromatic and flavorful. You may use store bought samabar powder if pressed for time.
• Do not over cook the vegetables. The vegetables to be added in the sambar should be tender but not mushy. They should retain their shape.
• For best taste temper the sambar with ghee. For a vegan version you may use sesame seeds oil or coconut oil for tempering.
• Adding jaggery is optional. But my family loves it that way and a bit of jaggery balances the tangy and spicy flavors of the sambar.

Would love to hear from you !

I hope you would love trying out this healthy and delicious Sambar recipe. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows.

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav

Related Posts

• Kerala Style Avial 

• Beetroot Thoran
  

   

• Bisi Bele Bath

• Mixed Beans Kurma

• Mysore Rasam

• Tomato Rasam

• Vengaya Sambar

Egg-less Easter Bread

This egg-less Easter Bread is a mildly sweet, soft and fluffy braided bread. Made with whole wheat flour, orange zest, raisins and apricot, this yeast-leavened Easter bread is aromatic and flavorful , just perfect treat for the Holiday Season. Serve it with jam, peanut butter or enjoy by itself. 

What is Easter?

Easter is a Christian holiday that celebrates the belief in the resurrection of Jesus Christ. In the New Testament of the Bible, the event is said to have occurred 3 days after Jesus was crucified by the Romans and died in roughly 30 A.D. The holiday concludes the "Passion of Christ", a series of events and holidays that begins with Lent - a 40 day period of fasting , prayer and sacrifice and ends with holy week, which includes holy Thursday (the celebration of Jesus' last supper with his 12 Apostles, also known as "Maundy Thursday", Good Friday (on which Jesus' crucifixion is observed) and Easter Sunday. Source

What goes into my Egg-less version of Easter Bread ? The Ingredients:

• Whole Wheat Flour: All my bakes are with whole wheat flour, so is this Easter bread. You may use it 1:1 ratio with all purpose flour if your wish.
• Yeast: Yeast is the leavening agent here, which helps the bread rise. I have used dry active yeast. 
• Milk: I have used dairy milk. For a vegan version , you may use any plant based milk like, soy milk or almond milk.
• Sugar : This Easter bread is mildly sweet in taste. I have used sugar in the dough and sprinkled a bit over the bread prior to baking, as it is done in traditional version.
• Orange Zest : Orange Zest lends a refreshing citrus aroma and a wonderful flavor to the bread.
• Raisins and Apricots This Easter bread is studded with golden raisins and chopped dried apricots which makes it all the more rich and delectable. 
• Butter : I have used butter while kneading the flour and also to brush the dough prior to baking. You may use olive oil instead for a vegan version.
• Toppings: Sesame seeds, shaved almonds and granulated sugar are some of the toppings for this braided Easter bread

Related Event:  Easter Bread @Shhhhh Cooking Secretly Challenge

This healthy and delicious Eggless Easter Bread recipe is featured in the Facebook Gourmet group, Shhhhhhhh Cooking Secretly challenge. Here participating members take turn to propose theme for each month. Renu who blogs at   thoughtfully proposed Easter Breads as the theme for the month of March. We post the recipe towards month end which is just perfectly timed for the Easter festival which falls on  4th April , this year. Renu suggested that we bake any traditional Easter bread across the globe. Though we had the freedom to make an egg-less version , the recipe had to be close to its traditional version. Renu has a wonderful blog with many wonderful recipes both from Indian and International Cuisine. You might love to try out her cute looking super soft  Easter Bunny Buns

In this group all participating members are divided into pairs and both partners exchange a set of secret ingredients, using which both have to cook a dish depending upon  the theme for the particular month. Once the dish is ready only the pic of the dish is shared on the group and the other group members take turn in guessing the secret ingredients just by looking at the pic of the dish. The secret ingredients and the dish name are revealed at the end of the month when the recipe is published by the respective blogger.

My partner for the easter Bread theme was Seema who gave me Orange Zest and milk as my two secret ingredients and i made this Eggless Easter Bread using them. In return, i gave her rice flour and raisins and she prepared a traditional non baked Easter bread .    

Dietary Tips:

• Vegetarian Bread
• Egg-less
• Healthy Bake
• Refined flour free
• Yeast leavened bread
• Festive bake
• Kid Friendly
• Healthy and delicious
• Mildly Sweet

Preparation Time: 40 minutes 

Dough Resting Time : 1 hour 30 minutes

Cooking Time: 40 minutes

Servings: 6

Ingredients: Measurements used 1 cup = 240 ml

• 2 cups whole wheat flour
• 1 1/4 cup milk
• 2-3 tablespoon sugar
• 2 tablespoon butter / oil
• 2 teaspoon dry active yeast
• 2 tablespoon orange zest
• 1 tablespoon golden raisins
• 2 tablespoon chopped dried apricot
• 1 teaspoon Vanilla essence
• 1/2 teaspoon salt
  

Toppings:

• Milk and butter for brushing the bread
• Almond flakes
• Granulated sugar
• Sesame Seeds

Method:

1. In a bowl take 1/2 cup lukewarm milk. Add sugar and dry yeast to it. Stir well and keep aside for 10 minutes for the yeast to bloom.
2. After 10 minutes the mixture will turn frothy. If it does not , it means the yeast you are using is old and of no use. Throw the mixture and make a fresh starter culture with new batch of yeast.
3. In a mixing bowl take whole wheat flour. Add salt, butter or oil, orange zest, raisins, vanilla essence and chopped apricots and give a good mix. Now make a well into the flour and add the bloomed yeast culture into it. Mix well and knead the flour. Add around 1/2 cup warm milk and knead the flour to a soft dough. Knead the dough for around 5-7 minutes. Tug the dough and keep it in a  greased bowl. Cover it with another bowl and keep it for proofing for about an hour.

4. After an hour the dough will be double in size. Punch down the risen dough and knead again for 2-3 minutes. Now follow this method to make a single large braided Easter bread. 

5. Make 3 equal portions of the dough. Knead each portion and shape it like a long log . Pinch the ends of the 3 logs together firmly and braid. 

6. Loop the braided bread into a circle and gently pinch the ends together and place it on a greased baking tray and cover with a kitchen towel and allow it to rest for another 30 minutes.

7. Preheat the oven at 360 degrees Fahrenheit or 180 degrees Celsius.

8. Brush the dough with generous amount of butter and milk mixture and sprinkle with shaved almond and sugar. 

 

9.  You can either make a large Easter bread or make 3 small braided breads by diving the dough into 3 parts and again making 3 parts of each portion. Follow the same procedure as mentioned above. Refer to the collage below for a clear idea. I have topped the smaller breads with sesame seeds as a variation. You may place a vegan chocolate Easter egg in the center of each braided bread to decorate it.

10. Bake the single large Easter bread at 180 degrees Celsius for around 30-35 minutes or until it turns golden brown in color. The smaller breads will require a less time,around 20 minutes.

                       

11. Serve the Easter bread with Jam, Peanut Butter or as it is. Left over bread can be stored at room temperature in an air tight container for a couple of days.

                       

Recipe Notes:

• You can make this Easter bread using all purpose flour or in equal quantities with whole wheat flour. I have made it using only whole wheat flour.
• If the dry yeast does not bloom and your milk does not turn frothy, it means the yeast you are using is old and expired. You need to make a fresh starter culture using a new batch of yeast.
• Always add the dry yeast to lukewarm milk. If the milk is hot, it will kill the yeast. If it is cold, the yeast will not bloom either.
• For a vegan version use plant based milk and replace butter with olive oil.
• Adding apricot and raisins is optional but it gives a rich and festive look and taste.
• Orange zest gives a love aroma and flavor to the bread. I would recommend not skipping it.
• Usually and egg wash is used to brush the breads to get that shiny golden brown color. In this egg-less version, i have used milk and butter mixture for brushing the bread dough prior to  baking. It not only makes the bread soft but also lends a lovely golden color to the bread. You may use milk alone.

Would love to hear from you !

I hope you would love trying out this healthy and delicious Easter Bread this Holiday Season. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows.

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav

Related Posts:

• Whole Wheat vegetable Stuffed Buns
  

• Homemade Bread Stick

• Multigrain Achari Buns

Rose Sabja Lemonade Recipe

                       

Rose Sabja Lemonade is a delightful and refreshing Summer drink made with Basil seeds (sabja) , Rose Syrup / Rooh Afza , Lemon juice and fresh Mint leaves. It is an eye appealing drink with gorgeous shades of pink that can uplift your mood on a lazy summer afternoon. Rose Sabja Lemonade is easy on your pocket and a healthy alternative to the store bought aerated drinks as all the ingredients used in it have a natural cooling effect on the body. Make a small batch to treat yourself or a large one to serve your guests at the party. The recipe is  No-cook, Vegan and Gluten-free.

                   

What is Sabja ?

Sabja is the Hindi name of the sweet Basil seeds. It resembles black sesame seeds look wise and is also known as Tukmaria seeds or Falooda seeds. These seeds are similar to the Chia seeds in nutritional profile, but are not eaten raw unlike the Chia seeds. Sabja seeds are soaked in water prior to use in drinks like smoothies, lemonades, falooda, soups and salads. Upon soaking, the seeds absorb water and swell to form a gel. They have a bland taste and have a natural cooling effect on the body.

                       

Health Benefits of Sabja: source

• Sabja or Basil seeds are power packed with loads of nutrition and immunity boosting properties.
•  They are high in fiber and a good source of minerals and plant based Omega-3 fat.
• The soluble fiber in the basil seeds may promote gut health, blood sugar control, healthy cholesterol levels and appetite control.
• Drinks including sabja seeds provide great relief from scorching summer heat as they are known to reduce the body heat and have a soothing effect on the stomach.
• Sabja seeds have a calming effect on the body as well as mind. They reduce stress, tension and anxiety, leaving us feel happier.

                

What goes into my Rose Sabja Lemonade ? The Ingredients:

• Rose Syrup: Rose syrup or Rooh Afza can be used here. I have used Homemade Rose Syrup. Rose syrup has a cooling effect on the body and lends a natural gorgeous pink color and a refreshing aroma to the drink. Also no extra sweetener is used in this summer drink. The sweetness comes from the rose syrup only.
• Sabja : Sabja or the Sweet basil seeds also have a natural cooling effect on our body apart from the various health benefits. The seeds swell up to form a gel and add a distinct texture to the drink. You may substitute it with Chia seeds in case you cannot source these seeds.
• Lemon Juice: A lemonade has to have lemon juice. Freshly squeezed lemon juice gives a refreshing citrus aroma and flavor to the drink apart from its cooling effects.
• Mint Leaves: Fresh mint leaves add a refreshing flavor.
• Water and Ice.
• Rock Salt / Black Salt: A dash of rock salt or black salt to balance the flavors.

               

Video :                   

Related Event: 

Rang Birange was the theme for 290th week on Foodie Monday Bloghop, a Facebook gourmet group where a bunch of food bloggers share their culinary skills every Monday depending upon a pre-determined theme. Sasmita was our hostess for the week and she suggested that we share any Summer drink that is colorful and vibrant. This healthy , delicious and eye appealing Rose Sabja Lemonade is my humble contribution towards the theme which you can make for the upcoming Holi festival and also during the holy month of Ramadan. Meanwhile do check out Sasamita's space for delicious recipes, especially  the authentic Odia recipes. Her Dahi Pakhala , water rice with curd  is on my to-do list.    

Dietary Notes:

• Summer Drink
• Vegan
• Gluten-Free
• Healthy Lemonade
• Great welcome drink for festivals and parties
• Kid friendly
• Saatvik

Preparation Time: 10 minutes 

Cooking Time: Nil

Serves: 2 tall glasses

Ingredients: 

• Sabja Seeds - 2 teaspoon
• Rose Syrup - 4 tablespoon
• Lemon juice- 3 tablespoon
• Fresh mint leaves - few
• Ice cubes as needed
• Cold water as needed
• Rock salt/ Black salt - a pinch

Method:

1. Take cleaned sabja seeds in a bowl and wash them thoroughly using a fine strainer. Now soak the seeds in enough drinking water for 10 minutes or till it blooms.

                           

                           

2. Take 2 tall glasses and add rose syrup to them followed by bloomed sabja seeds, lemon juice , ice and water. Give a good stir. 

 

                            

                            

                             

3.  Lastly add pinch of salt and mint leaves. Serve chilled !

Recipe Notes:

• Use good quality  Sabja seeds for best results.
• I have used Homemade Rose Syrup,that i make every year during Summers. You may use store bought one or Rooh Afza.
• I have not added any sweetener. The sweetness from the rose syrup was enough for us. You may add sugar as per your taste if required.

Would love to hear from you !

I hope you would love trying out this healthy and delicious Rose Sabja Lemonade this Summer. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows.

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

Related Posts:

• Homemade Rose Syrup
  

• Pomegranate Mojito Mocktail

• Strawberry Falooda

• Bael Ka Sharbet

• Chabeel / Rose flavored Summer Drink

• Hibiscus Lemongrass Iced Green Tea

• Strawberry Rose Lassi