Narikol aru Sujir Laroo

Coconut and Semolina Laddoo                                      This amount makes 28 Laddoos

Ingredients: 

1. Coconuts 2, grated
2. Sugar 2 cups
3. Suji/Semolina 1 cup, roasted dry
4. Vanilla essence a few drops or edible Camphor a pinch
5. Water 1/2 cup

Grated Coconut

Method: 

Mix coconut, sugar and water well in a pan. Now cook on medium to low flame stirring all the time.
When half done, add camphor. I have added vanilla essence, hence the colour has turned a little brown. 

Just before it is almost done, add the semolina and mix well keeping the flame on low. When mixed well, remove from fire and start making the laddoos with hand. 

While making the laddoos wet your palm and lightly wipe on a cloth. You have to hurry up and be fast while making the laddoos as once it is cold the coconut will harden and laddoos will break. 

These Laddoos are delicious and can be stored for several days. 

Semolina may be omitted if you prefer pure coconut laddoos.  

Khichiri

Serves 3

Ingredients: 
1. Rice (Joha) 1/2 cup
2. Daal 1/2 cup, equal amount of Masoor and Mung
3. Ghee 2 tbsp
4. Onion 1 big, chopped fine
5. Cumin (Jeera) powder 1 tsp
6. Coriander (Dhania) powder 1 tsp
7. Ginger paste 1 tbsp
8. Garlic paste 1 tbsp
9. Green chilli 2 or 3
10. Salt to taste
11. Turmeric 2 tsps
12. Refined oil 2 tbsps
13. Mustard seed 1/2 tsp
14. Cardamom (Choti Elaichi) 6 whole
15. Tezpatta (Bay leaf) 4
16. Potato 2, cut into 4 pieces each
17. Carrot 1, cut into big pieces
18. Cauliflower 3 pieces, cut into big florets
19. Cabbage a little, cut into 4 big parts
20. Radish 1, cut into big pieces
21. Tomato 1 small, chopped fine
22. Water 1 and 1/4 glasses

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Method:

Heat oil, splutter mustard, add onion and fry. Add ginger paste, garlic paste, chilli, tezpatta, elaichi and fry some more. Add tomato, salt, turmeric and fry. 

Gradually add the vegetables, powdered jeera dhania, rice and daal. Stir fry for some more time. Add ghee (Ghee can be added while serving)

Add water and pressure cook, 1 whistle. 

Delicious Khichiri is ready to serve.
Khichiri is best cooked in a karahi (pan). Keep it little watery as it soaks up most of the water as it gets cold. 

Khichiri is best served with fried pieces of Brinjal and roasted or fried Papad.

Pork with Bok Choy

Serves 3

Ingredients : to marinate

1. Pork 500 gm, cubed

2. Ginger 1 heaped tbsp, julienned

3. Salt 2 tsp

4. Baah Gaaz (sour preserved, grated Bamboo Shoot) 5 to 6 heaped tbsps

5. Bhoot Jolokiya (Ghost Chilli) 1, cut lengthwise into 4 pieces

    (May add more Bhoot Jolokiya according to taste)

  

Mix the above ingredients well and leave for 2 hours

Ingredients : to cook

1. Oil 2 tbsp

2. Garlic 6 pods, crushed

3. Salt, add some more if required

4. Bok Choy 1 small or half if big

Bhoot Jolokiya

Bok Choy

Method : to cook

Heat oil, stir fry garlic for half a minute and add the marinated pork along with marinade. 

Cook covered on medium heat, stirring occasionally till the water evaporates completely. 

Pressure cook this meat now adding 2 to 3 cups water. (18 whistles)

Meantime, take out the layers of Bok Choy and wash. Seperate the white portions from the green ones, cut into big pieces.

Pour the meat out to a wok, reduce if there is more than required water on medium heat. 

Add the white portions of Bok Choy to the pork, stir occasionally. Cook for a minute or two. Now add the green portions. Cook for another minute or so. Make sure Bok Choy is not over cooked.

Tasty Pork with Bok Choy is ready to serve.

Important :  

Do not add the Bok Choy if this curry is cooked much before. In case you need to cook it early and keep, serving later after warming. Then do not add Bok Choy, add only before serving.

Mustard Greens (Lai Xaak) can be a very good substitute of Bok Choy.
You may like to check the same recipe with Mustard Greens (Lai Xaak) Pork with Bah gaaz and Bhoot Jolokia