Saturday, 27 September 2014

Navratri Special- 5 minutes laddo!!

Season of festival and season of fasting is here!! Now you need to keep that energy levels high for the Dandiya night, but then you are fasting as well....Don't worry, here is a quick laddo recipe which is extremely easy, healthy  and quick to make at the same time!!

1 cup seedless dates (khajur)
1/2 cup cashews
1/2 cup almonds
1 tbsp ghee

Yeah You read it right..only these few ingredients!!

1. Grind cashews and almonds together. Don't make fine powder, but just roughly grind on pulse and keep aside
2. Grind seedless dates separately. Here also use pulse mode only as if you grind too much it will become very sticky
3. Mix the dates paste and cashew and almond powder together and kneed well
4. Add ghee and roll laddos of desired size. Ghee will give nice shining to the loddos when rolling

Pop one as evening snack or to satisfy you sweet tooth after eating the fasting thali!!

Saturday, 20 September 2014

Gobi paratha - Stuffed Cauliflower paratha

Weekend is here and surely you will be on lookout for change in here I am with a interesting Gobi paratha recipe which will suite your weekend mood to eat something different yet tasty!!

one small size cauliflower
1/2 cup fresh coriander
1 inch piece of ginger
1 green chili
1 tsp turmeric powder
1 tsp red chili powder
1/2 tsp cumin seeds
2 tbsp oil for cooking
1 tbsp lemon juice (optional)
salt per taste

For dough
2 cup whole wheat flour (you can also your 1 cup whole wheat flour and mix with 1 cup soybean flour)
salt to taste

oil for drizzling parathas


1. Finely chop cauliflower, fresh coriander, green chili and ginger together in food processor
(If you don't have food processor, grate the cauliflower, finely chop coriander and grind green chili and ginger together and then mix these all)

2. In a pan heat oil and add the cauliflower, fresh coriander, green chili and ginger mix
3. Cover and cook for few mins
4. Add turmeric powder, chili powder and salt, cover again and continue to cook till cauliflower is soft. If needed sprinkle little water
5. Cool the mix to room temperature
The mix will look like this:

6. Meanwhile, make stiff dough using whole wheat flour (or whole wheat + soybean flour), salt and little oil and water. Kneed it well and divide in equal portions
7. Roll the portion of dough in a full circle. Keep thickness as that of roti
8. Now on half portion of the roti, spread the cauliflower mix that was prepared and cover it by folding remaining half of the roti, thus making the paratha in half circle shape

9. Press on sides with hand to make sure the edges are sealed. Roll gently if required
10. Heat a tava/griddle, roast the paratha till golden brown on both sides applying little oil

Repeat the procedure for more parathas

serve hot with tomato ketchup or with boondi raita

Thursday, 4 September 2014

Masale Bhaat - Tondali Bhaat

Yet another recipe from my childhood memories..Though this one I learnt to cook recently, the taste was there on tongue from the marriage lunches that I had attended with my mom-dad in my small town!
Masale bhaat, mattha, jalebi, vangyachi bhaji, poori - used to be set menu in most of the marriages those days..though all my fav, I always wished to make Masale bhaat the way it used to be in those after a few tries here I am, perfected that taste..
And believe me, its very simple!! Try out!!

- 1-1/2 cup Basamati or any aromatic rice
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 3-4 red chilies
- 3-4 black pepper
- 1 -1/2 tbsp Maharashtrian Goda masala
- 1/2 cup fresh coriander
- 1/2 cup tondali(coccinia or ivy gourd) julienne cut pieces
- 1/2 cup green peas
- salt to taste
- 4 tbsp oil
- 2 tbsp freshly grated coconut
- 2-3 tbsp Cashew pieces

1. Wash rice well, drain the water and keep it aside for 30 mins
2. Grind coriander seeds, cumin seeds, red chilies, black pepper and fresh coriander together and keep aside
3. In a pressure cooker, heat oil and add the above mix to it, fry for a minute. In parallel, in another vessel keep 2 1/2 cup water for boiling (Adjust as per your rice variety)
4. Add tondali(coccinia or ivy gourd), green peas and cook for yet another 1-2 mins
5. Add goda masala, cashew pieces and soaked rice (You can also fry the cashew pieces before adding)
6. Add salt and mix well. Add the warm water, close the lid and pressure cook for 2 whistel
 Serve hot garnished with fresh grated coconut and ghee!!
Related Posts Plugin for WordPress, Blogger...