Coconut Ladoo
One of the very popular ladoo in Assam is coconut ladoo. It is very easy to prepare and you can store it for 20 days to one month. It can be made with freshly grated coconut or desiccated coconuts which is easily available in any Asian / Indian stores.
Category : Snack
Time : 20 minute
Ingredients:
- Grated coconut : 1 cup
- Sugar : 1/4 cup
- Cardamom powder : 1/4 tsp
Preparation:
- In a bowl mix the coconut and sugar well.
- Put a heavy based cooking pot on medium heat .
- Put the coconut mixture in it .
- Stirring continuously fry the mixture.
- Add the cardamom powder.
- After 5 to 8 minute the sugar is going to melt and it will stick together .
- Cook another 2 /3 minute or cook well till the moisture evaporates. ( Cook for more time if it is soggy)
- Set aside and let it cool for some time.
- Take a handful of the mixture and make balls using your palms.
- Keep it in open air to cool down.
- Enjoy the ladoo in the tea time.
Note: Try make the ball when it is still hot. Other wise it will not stick very well . When you are making balls wet your hand in cold milk that way you can protect your hand from burning. If you like you can use jaggery in stead of sugar . Here I used organic cane sugar.
Onion and Cabbage Pokora
Pokora , a hot cup of tea or coffee and good friends are a very good combination for chit chat in the afternoon.
Category : Snack
Preparation time : 10 m
Cooking time : 10 -15 m
Serves : 2 -4
Ingredients :
- 1/4 of a midium size cabbage ( minimum 1 cup cabbage slices )
- 1/2 of an onion ( almost 1 cup onion slices )
- 1 tsp carom seeds ( ajwain )
- 3 tbsp gram flour ( beson )
- 2 tbsp rice flour
- 1 tsp red chilli powder
- 2 -4 tbsp water
- oil for deep frying
- salt to taste
Preparation:
- Slice the onion and cabbage . It should not be so thin or thick.
- In a bowl mix the carom seeds, chilli powder and salt with the vegetables.
- Then add the flour little by little and mix well.
- Adjust water. Some time you do not need water because some cabbages are so moist that it releases water after mixing with salt.
- Mix it well. The vegetable will stick together.
- Put enough oil in a heavy based pan on high heat.
- Reduced the heat to medium low when the oil is hot.
- Pick up some vegetable with a fork and fry it .
- It is cooked when the pokora turn color to dark brown .
- Take it out from the oil and keep it on paper towel to soak the excess oil.
Enjoy the pokoras with Assam tea or Darjeeling tea.
Note : It will be more crisp if you fry the pokoraj in low heat .
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