Homemade Sweetened Condensed Coconut Milk

I always relied on the  store bought condensed milk can,until we started exploring diary-free options.I was pleasantly surprised at how easy it was to make this version of condensed milk.This recipe makes about 12 ounces of delicious goodness.

Ingredients:

• 1 can full fat coconut milk(14 ounces)
• 1/4 cup  raw honey, or equivalent sweetener of choice

Directions: 

1. In sauce pan, combine coconut milk and raw honey(whisk the coconut milk and honey to combine the two ingredients)
2. Warm the mixture over medium heat and bring it to a simmer.
3. Reduce the heat to a low heat.
4. Allow to simmer for 45-60 minutes, or until the liquid is reduced by half.(stirring occasionally)
5. Cool to room temperature.  
6. Store refrigerated in a glass jelly jar(mason jar) until ready to use. 
7. This sweetened condensed coconut milk should last for at least a week when stored in a sealed container in the fridge.

Coconut Milk Pancakes.

When your five year old tells you that these are the best pancakes he has ever had,you know that they are really good!! We love pancakes,and have dedicated Saturday mornings as pancake mornings,we like our pancakes with honey and a ton of fruit!

 

Ingredients:

3/4 cup Vanilla Coconut milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons honey 1 teaspoon baking powder

1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons coconut oil, melted cooking oil

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and coconut oil into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.(if you feel your batter is too thick,add a little more milk)
3. Heat a large skillet over medium heat, and coat with oil. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.
   
   Tip : I used Vanilla flavored coconut milk in my pancakes,you can use the plain coconut milk too.

Banana Bread

Banana bread is a type of bread that is made with mashed fully ripe bananas. It is often a moist, sweet, cake like bread; however, there are some banana bread recipes that are traditional-style yeast breads.

I have tried several banana bread recipes and so far my favorite is Tyler Florence's recipe.It is moist and delicious.I have halved the measurements of the original recipe Since our household is partially dairy free,I eliminated the butter and replaced it with organic coconut oil.I'm not a fan of adding sugar when it isn't needed,so I used organic raw honey instead,it was still delicious and my kids loved it!

Banana Bread

 Ingredients

• 1 cup whole wheat flour ( or all purpose flour)
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 overripe  organic bananas
• 1/2 cup raw organic honey (or 1/2 cup sugar)
• 1/4 cup organic coconut oil ( or 3/4 stick of unsalted butter)
• 1 large organic eggs
• 1/2 teaspoon pure vanilla extract
• 1/4 cup pecans, finely chopped

Directions:-

1. Preheat oven to 350 degrees F and lightly grease a 8 by 4-inch loaf pan.
2. In a large bowl, combine the flour, baking soda, and salt; set aside.
3. Mash 1 of the bananas with a fork in a small bowl so they still have a bit of texture. 
4. With an electric mixer fitted with a wire whisk, whip the remaining banana and honey(or sugar) together for a good 3 minutes; you want a light and fluffy banana cream. 
5. Add the melted coconut oil(or butter),eggs,and vanilla; beat well and scrape down the sides of the bowl.
6.  Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. 
7. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
8. Bake for about 60-65 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.
9. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
10. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. 
11. Toast the slices of banana bread.

Dhal (Lentil Curry)

This is a simple Lentil dish,a staple in most Indian households and our favorite comfort food,served with a steaming cup of rice!Its a quick easy recipe with very little prep time and the cooking time is pretty fast thanks to the trusted pressure cooker.

The kids love this and I love adding spinach every once in a while to my lentils,the combination of lentils and spinach is delicious.We like our dhal cooked a little extra and the end result is a thicker, creamier dhal.

Dhal

 Ingredients :

• 1 cup Masoor Dhal ( Red Lentils)
• 2 Medium sized tomatoes,chopped
• 5-6 cloves of garlic,sliced
• 1-2 green chilly slit
• 2 tablespoon chopped cilantro
• 1/4 teaspoon turmeric powder
• 1 teaspoon sambar powder (optional)
• Salt to taste

Seasoning :

• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• a pinch of asteofida (optional)
• 5-6 curry leaves
• 3 cloves of garlic,crushed
• 1 tablespoon chopped cilantro
• Oil

Method :

1. Wash dhal in 2-3 changes of water. Drain thoroughly and transfer to a pressure cooker (if you dont have a pressure cooker you can use a deep dish pan).
2. Add sliced garlic to dal along with turmeric powder, green chillies,chopped cilantro,sambar powder and about 3 cups of water.
3. Pressure cook this for 3 whistles.
4. Heat some oil in a small pan,add your mustard seeds,once the seeds start to splutter,add the cumin seeds and the crushed garlic till it turns a light brown.
5. Add your curry leaves
6. Reduce the heat,add your chopped cliantro (I like the taste of seasoned cilantro leaves) Fry for 30 seconds to a quick minute and take off the heat.
7. Add this seasoning to the cooked dhal.
8. Garnish with fresh cilantro leaves.
9. Serve with steaming hot rice!

Egg Fried Rice

This recipe is ideal for using up leftover cooked rice.I used basmati rice,although any kind of rice will do.The rice should be cold,so if you are not using leftover cold rice,spread out your cooked rice on a baking sheet and let it cool.

My kids love this meal and I love the fact that its a simple meal that can be put together in under 20 minutes!

Egg Fried Rice

Ingredients :-

• 2 tbsp oil
• 1 small onion,finely chopped
• 2 garlic cloves,chopped
• 1 in piece of fresh root ginger,peeled and chopped/grated
• 2 cups of cooked long grain white rice
• 1/2 cup cabbage (I used purple) you can use the green too.
• 1/4 cup carrots,finely shredded ( you can use peas and carrot)
• 1 tsp white pepper
• 1tsp sesame oil
• 1 egg beaten
• Salt to taste
• 1 tbsp soy-sauce
• Spring onion,finely chopped to garnish.

Method:-

1. Heat the oil in a wok.Add the onion and stir fry over medium heat for 1 minute,then add the garlic and ginger and stir fry for 2 mins more.
2. Add the vegetables and stir fry on high for a 2 mins ( and if you want to cook it more,lower the heat and cook for another min).
3. Push the vegetables to the sides of the wok and stir in the beaten egg and scramble it.cook for a minute.
4. Add the rice,toss well.Stir fry over high heat for a minute.
5. Add the sesame oil,white pepper,soy sauce,salt to taste and cook for a minute more.
6. Garnish with chopped spring onion and serve.

Upma

Breakfast is the most important meal in our family and we try to get in a good wholesome breakfast and this one is a quick easy recipe,packed with a ton of flavor.

Upma

Ingredients:

• 1 cup Rava (Cream of wheat)
• 2 tablespoons of oil
• 5-6 curry leaves
• 1-2 green chillies slit lengthwise (adjust based on spice level)
• 1" piece of ginger finely chopped
• 1/2 tsp mustard seeds
• 1 tsp urad dhal
• 1/4 tsp turmeric powder
• 1/4 tsp chilli powder
• 2 medium-sized onions,finely chopped
• 1 medium tomato,finely chopped
• Salt to taste
• 2 and half cups of water
• Cilantro (2 tablespoon,finely chopped)

Preparation:

• Roast the rava in a pan on low heat till it turns golden in color.
• Stir frequently and do not allow it to brown. Once done,keep aside.
• Heat the oil in a pan and add the mustard seeds,when they start to splutter,add the curry leaves and green chillies,fry on low heat for a few seconds.
• Add the urad dhal and saute real quick,it browns very quickly
• Add the chopped onion and fry till translucent and soft.
• Add the chopped ginger and saute for another quick minute.      
• Add the chopped tomatoes and cook till its soft.
• Add the chopped cilantro leaves.
• Add the turmeric powder and chilli powder.
• In another pan bring 2 and half cups of water to a boil and add salt to it( taste the water and adjust the level of salt according to taste)
• Add the roasted semolina  to the onion and tomato mixture,mix well and add the boiling water to this mixture,give this mixture a stir)
• Cover the pan with a fitted lid.
• Simmer and cook till the Upma on low heat until it is cooked ( usually take 5 to 6 minutes.
• Once done,let this umpa sit for another minute.
• Add a tablespoon of ghee (optional,it tastes better with the ghee)
• Garnish with chopped cilantro.

Mangalore Buns.

I was introduced to Mangalore buns on our frequent trips to Mangalore and loved snacking on these delicious circles of fried dough. This recipe to me is the second perfect solution (banana bread being the first) to over ripe bananas, the one that no one wants to eat or look at in our case!!

 

My mom would make these growing up as an after school snack and sometimes we had these 
for breakfast  accompanied with coconut chutney. Traditionally Mangalore buns are eaten for
breakfast. Re-tasting these as an adult transported me back to my childhood  and fond memories of home cooked food.

Mangalore Buns

 Ingredients :-  

• 2 cups whole wheat flour 
• 1 overripe organic banana
• 4-5 tbsp raw organic honey
• 1/2 cup organic whole milk yogurt, beaten
• 1/4 tsp baking soda
• 1 tsp cumin seeds (optional)
• sea salt to taste
• 1 tsp oil
• Oil to deep fry

Method :-

1. Peel and mash bananas. 
2. Add yogurt, honey, salt, cumin and baking soda. (Mix well)
3. To make the dough I used the kitchen aid (this can be done the old fashioned way-by hand)
4. Gradually add flour till it forms a dough. 
5. You might need to add more flour if the dough is too 'sticky'.
6. Add a teaspoon of oil.
7. Cover and set aside overnight or for a minimum of 4-5 hours.
8.  Dust rolling pin and board with flour (the dough will be very sticky) and keep some handy to help with rolling.
9. Roll out circles of 3-4" diameter.( I used a saucer to cut out my perfect circles,you can use a cookie cutter)
10. Heat a pan with enough oil to deep fry. Gently slide in rolled out dough and fry on moderate heat till it puffs up. Turn over and fry on the other side. Remove and drain on absorbent paper.