LIVE TO COOK

One day when I was returning from work, there was a discussion going on between a group of ladies in the train. They were talking about the rising prices and the economy. When the talk turned towards the earlier generations and the huge families, the elderly lady in the group started explaining how her grandma used the available resources wisely and concluded that we should learn the “Waste not, want not” attitude from them.

I was impressed in my heart. I happened to see my parents feed 9 members with my dad’s salary (At that time, my mom had not started her career), I know my Grandma and Mom followed the same frugal attitude. Even after my mom started working, she was frugal to save for the future. She always thought about investing money for our studies and Marriage. If not for my Mom’s frugality, we wouldn’t have finished our studies and got a decent marriage. She never wasted a thing and always found a second use for things before sending them to trash.

Being brought up by two great women who were not only conscious about what goes into the plates but were also conscious about what goes into the waste, I think I have some of their frugal qualities too. That is why when I saw the fibrous residue of Coconut after extracting the fresh coconut milk, I decided to use it in other recipes than throwing it down the drain.

First I decided to use in the Coconut Kachori. But DH was telling that he wanted something sweet. When I said that I was there , he said that he meant something sweet to eat . So, I decided to make this simple dessert with coconut, Thengai Pooranam which means “Coconut filling”.

Ingredients:

3 Cups Fresh Coconut, Shredded (I had 1 1/2 cups of fibrous residue. I added 1 1/2 cup of fresh coconut to that)
10 counts of Jaggery cubes or 2 cups of turbindo sugar
1/4 Cup Water
1/2 tsp Cardamom powder

Method:

1. Take the coconut in a food processor and chop to a fine powder. No need of adding water.
2. Take the Jaggery along with the 1/4 cup water in a large saucepan. Place on the stove and turn on the heat.

3. The jaggery will melt and start bubbling. Stir once in a while to avoid overflow.

4. When the jaggery has melted completely, take 1/2 cup of cold water in a small cup and drip few drops of the bubbling syrup to the water.
5. Check whether the sugar drops dissolve in the water. If they do, then the syrup is not ready yet. Keep boiling and checking in regular intervals, say 5- 7 minutes.
6. When the Sugar drops stays undissolved in the water for more than a minute, then the sugar syrup has reached the consistency.

7. Add the cardamom powder and mix well.
8. Add the Ground coconut and mix well until blended.

9. Turn of the heat and allow to cool enough to handle.
10. Shape into walnut sized balls and enjoy.

We can use the Pooranam for Modhak or Kozhukkattai as we call in Tamil and in Puran poli. But since these are made only for special occasions, we used to make only the pooranams to enjoy as dessert. These can be made with dried coconut powder too. The shelf life is longer when made with dried coconut. If you use fresh coconut, this dessert will keep well in fridge for upto two weeks.

This is my third in the 1-in-3 collection that I am going to send for the AFAM event hosted by Suganya. To talk about the momentous place Coconut holds in our tradition and to give tribute to this amazing Fruit, Join me for the next post.

In my family, “Shivrathri” is celebrated in a grand manner. For offerings, my mom used to make a sweet potato dish and was the only dish that was eaten by all who are fasting that day. On my first Shivarathri after marriage, I wanted to do the same. I had no clue that my DH did not like the sweet potato recipe. The stickiness of the recipe makes him feel it as “Yucky”. “Well! its the stickiness not the taste then”, I said to myself with a plan.

The plan was to use the sweet potato mixture as stuffing and make it as roti. It turned out very well and became one of the favorite “Poli” of the house. Either eat it as is or spread some melted butter on top, it tastes good. It is a favorite lunch box recipe for my kid. No complaints……..

Ingredients:

For the stuffing:

2 medium sized Sweet potatoes
1/4 cup fresh coconut (shredded)
1/4 cup raisins
1/4 cup cashew nuts (Ground coarsely)
1 Tbsp Jaggery or Brown sugar
1/4 tsp Cardamom powder
pinch of salt

For the dough:

1 cup Whole wheat flour
1 cup All purpose flour
2 tsp Salt
2 tsp Oil
1/2 cup warm water

Method:

1. Mix the ingredients for the dough except the water.
2. Knead into a soft dough using 2 tbsp water at a time. Set aside to rest for 30 minutes.
3. Wash and Prick the sweet potatoes with a fork. Cook in Microwave in “Potato” setting or approximately 5 minutes.
4. Peel and Mash the sweet potato. Add other ingredients and mix well. Make lime sized balls.
5. Take a lime sized ball of dough. Spread into a 3 inch circle.
6. Keep the filling in the center and cover with the dough. Pinch the edges to seal.

7. Pat and dust with flour. Roll gently into 3 inch circle.
8. Heat a griddle and place the roti. Cook on both sides until brown spots appear.

This is my entry for Sweet Series event hosted by Mythreyee. I would like to thank Srivalli of Roti Mela for her kind request to submit this recipe as an entry for her event.