Healthy ladu

This recipe is very simple & easy & laddus are very healthy. Ideal for snacking to anybody ! No need of preparing syrup ( pak) ! Anybody can prepare it ! 

Ingredients :
Roasted unpolished sesame seeds ( til ) : 1 cup
Roasted peanuts : 3/4 cup
Roasted Flax seeds powder ( javas/ alsi )  : 1/2 cup
Roasted dry coconut  : 1/2 cup
Finely cut jaggery or jaggery powder : 1/2 cup
Desi Ghee : 1 tsp
Black Raisins : 1/2 cup 

Elaichi Powder (Green Cardamom) : 1 tsp
Sunth powder : 1 tsp ( optional )

Recipe :

Add all above ingredients in mixer jar except black raisins. Grind to coarse powder.
Add raisins & roll the laddus in the shape  you like.
Enjoy these soft tasty & easy laddus.

Chinch gulachi amti

Sweat & sour chinch gulachi turichya dalichi amti !! ( split pegion peas curry )

Ingredients :

Cooked Toor dal ( arhar )  : 1 cup 

Red chilli powder : 1 tsp

Goda masala : 1 tsp

scraped fresh coconut : 1/4 cup

Salt : 1/2 tsp ( as per taste )

Jaggery : 2 tsp
Tamrind pulp : 2 tsp

Vegetable oil : 2 tsp

Mustard seeds : 1/2 tsp

Cumin seeds : 1 tsp

Turmeric powder : 1/4 tsp

Hing : 1/4 tsp

Curry leaves : 7-8
Water : 1 cup or as required

Chopped coriander for garnishing.

Recipe :

1. Add  oil in a heavy bottom pan or kadhai.

2. Add mustard seeds & cumin seeds when oil becomes hot. Add hing & turmeric powder.

3.  Add curry leaves.

4.  Add little water in properly cooked toor dal. Prepare smooth mixture with water.

5. Add this dal in the pan. Add jaggery & salt. Add red chilli powder.

6. Add goda masala & coconut. Mix & let it cook.

7. Add water. Let the dal boil on medium flame. Then on lower flame let it simmer for 5 minutes.
8.  Consistency of this dal is not very thick like dal fry.
 Garnish with coriander leaves. Enjoy this tasty amti with hot rice or phulka.

Gulachi poli

Favourite maharastrian khamang Gulachi poli !!

Ingredients:
For filling :
 Grated gul ( jaggery ) : 2 cups ( about 1 kg )
 roasted sesame seeds  : 1/2 cup
 Roasted besan :  1/2 cup
 Roasted dry coconut : 1/4 cup
 Roasted Khaskhas ( poppy seeds ) : 1/4 cup
 Desi ghee : 4 tbsp
  Elaichi/ jaiphal powder : 1 tsp
 

Recipe for gul:
1. Grate jaggery & keep aside.
2. Dry roast sesame seeds, coconut & poppy seeds seperately.
3. Dry roast besan adding some desi ghee.
4. Mean while grind roasted sesame seeds, coconut & poppy seeds with elaychi powder.
5.Add this mixture with besan  in the grated jaggery .
6. Knead this mixture till it becomes smooth & soft. Add ghee while kneading.

For outer cover:
 Ata : 3 cups
 Oil : 5 tsp
 Salt : 1 pinch
Water : 3/4 cup or as required
Mix all the ingredients & prepare a smooth dough like chapati dough.
Prepare 60 equal balls of lemon size. This measurement yields about 30-32 gul polis depending upon the size. You can prepare the size you like .
Take 2 balls, roll them in puri size & fill the gul stuffing in between 2 polis. Take same size of gul & roll in puri size & then fill in between puries. Pack nicely gul filling in between & then roll the poli in bigger size. Cut the sides with pizza cutter. Roast on non stick pan both sides. 

Enjoy this delicious gul poli with dollops of ghee. It is very convenient to carry these rotis while travelling. It lasts about 15 days.

Matar (fresh green peas ) paratha

Ingredients:

Fresh green peas : 2 cups
Boiled & mashed potato : 1/4 cup
Garlic paste : 1 tsp
Ginger paste : 1 tsp
Green chilli paste : 1/2 tsp
Red chilli powder : 1 tsp
Coriander powder : 1 tsp
Cumin powder : 1 tsp
Garam masala : 1 tsp
sesame seeds : 3 tsp 
Salt : 2 tsp or as per taste
Sugar : 1/2 tsp
Lemon juice : 2 tsp
chopped coriander : 1/2 cup
 Ata : 2 cups or as required
 Oil : 5 tbsp

Recipe:
1. Cook green peas in pressure cooker for 1 whistle by adding little salt.
2. Let it cool. Grind coarsely or mash it. Add mashed potato.
3. Add all the above ingredients except ata & oil.
4. Mix properly. Then add ata. Add oil little by little.
5. Knead properly. Prepare 6-8 balls out of this ata.
6. Roast it to nice brown colour on heavy griddle by adding little oil on it.

Enjoy this tasty & healthy paratha with pickle, chutney or with yoghurt !!!

Fresh green garlic chutney

In winter this green fresh garlic is easily available !! Try this tasty chutney !

Ingredients :
Washed & chopped green garlic : 1 Cup
Fresh grated coconut : 3/4 th cup
Chopped coriander : 1/2 cup
Curry leaves : 7-8
Green chillies : 1 or 2 or as per taste
Salt : 1 tsp or as per taste
Sugar : 1/4 tsp

Cumin seeds : 1/2 tsp
Lemon juice : 2 tsp

Recipe :.

1. Grind all above ingredients coarsely in the mixer jar. Take out in a bowl. 
2.  Enjoy this tasty chutney with Phulka or Bhakri or even with idli.

Daliyachi (cracked wheat ) idli

                          Soft & healthy Daliyachi idli with fresh green garlic chutney !!

Ingredients :

Daliya : 2 Cups

Urad dal ( Black Gram ) : 1Cup

Pohe ( beaten rice ) : 1/2 cup
Amaranth seeds ( Rajgira ) : 1/2 cup ( optional but it is very healthy)                                       

Methi  (Fenugreek seeds)  : 1/4 th tb sp

Pinch of Soda bicarb ( optional )

Oil : 2 tb sp
Rai ( mustard seeds) : 1 tb sp

Jeera ( cumin seeds )

Hing (asafoetida ) : 1/2 tb sp
Curry leaves : 8-10
Salt : as required

Recipe :

1. Soak daliya & rajgiraseeds for 2 hours &  urad dal  for 4-5 hours in a different bowls.

2. Soak pohe in just enough water in another bowl for 15 minutes before grinding above ingredients.

3. Drain water after 4 hours. But do not throw it. Use it for grinding.

4. Grind all the ingredients to very smooth batter.

5. Pour the batter in the vessel & mix it thoroughly.

6. Keep this batter overnight for fermentation. Take large bowl otherwise batter will come out after fermentation.

7. Add salt as per taste & mix batter gently.

For tempering :
Heat the oil in a pan . Add mustard seeds, cumin seeds, asafoetida & curry leaves.
Let it cool for some time. Tempering is optional as per individual taste. I prepare plain idlis.

8. Add this tempering in the idli batter.

9. Grease the idli mould & pour  the batter into it.

10. Steam the idlis in pressure cooker (without keeping pressure) or in the steamer for 10 to 15 minutes

.

Serve the steaming hot idlis with tomato chatni, coconut chatni, green chatni & sambar.

Upasache ( fast ) Thalipith

Crispy & tasty upasache thalipith

ngredients :

Amaranth Flour ( Rajgira ata ) : 3/4 cup
Sabudana ( Sago, Tapioca) ) Flour : 1/2  cup
Barnyard millet ( vari ) flour: 1/4 cup
Mashed potato : 1/2 cup
Fresh  coconut : 1/2 cup ( frozen coconut can be used )
Roasted peanut powder : 1/2 cup

Plain yoghurt ( Dahi)  :  2 tsp
salt : 1 tsp or as per taste
crushed green chilli : 1 tsp ( as per taste)
Red chilli powder : 1 tsp
Whole cumin seeds : 2 tsp
Chopped coriander :  handful 

Desi ghee  : 4 tsp

Recipe :
1. Mix all the above ingredients & prepare a nice dough.
2. Heat a non stick skillet (tawa) on gas stove. Add little ghee on it.
3. Prepare a thalipith as shown in picture. Apply little ghee on it.
4. Cook another side of thalipith till brown.

Yummy crispy thalipith is ready. Enjoy with yogurt & chutney.

Double beans sabji ( curry )

Ingredients :

Peeled double beans : 1 cup 

Boiled Potato : 1 medium size cut into cubes 

Chopped onion : 1/2 cup
Chopped tomato : 1/4 cup
Garlic paste : 2 tsp
Chilli paste : 1 tsp
Ginger paste : 1 tsp
Fresh coconut : 3/4 cup
Salt : 1 tsp ( as per taste )

Jaggery ( gul ) : 1 tsp

oil : 2 tsp

Cumin seeds : 1 tsp
Mustard seeds : 1 tsp
Turmeric powder : 1/2 tsp
Red chilli powder : 1 tsp
Goda masala : 1 tsp

Hing : 1/2 tsp 

Water : 2 cup or as required

Handful of Finely chopped coriander.

Double beans :

Soak dry double beans overnight in enough  water.

Next morning drain excess water & peel the skin. Skin is removed very easily.

Recipe : 

1. Add  oil in a heavy bottom pan. 

2. Add mustard seeds & cumin seeds when oil becomes hot. Add hing & turmeric powder.

3. Add garlic. chilli & ginger paste. Add onion & tomato. Saute till onion & tomato become soft. 

4. Add potato & double beans

5. Add water  & mix well. Cover the pan till double beans cooks properly.

7. Add jaggery, goda masala  & salt.  Cover the pan for 2 minutes. Add little water if required. Do not over cook.

8. Add 1/4 cup fresh coconut & 1/2  cup ground in mixer with 1/4 cup of water. Add chopped coriander ( preserve some for garnishing).  Mix & let it cook without covering the pan for 2-3 minutes. 

      Enjoy this tasty curryl with hot fulka.

Home made white butter, Desi ghee ( clarified butter ) & yogurt

                                Home made butter with home made cream & desi ghee !! A very simple   method  to prepare white butter & flavourful desi ghee !! How to prepare yogurt at home !

         

Recipe :

Boil full fat milk. Cool it & keep in refrigerator. A thick layer of cream is formed on the surface of the milk. Like wise I store daily cream formed over my 2 litres of the milk in fridge. When sufficient cream is collected ( from about 6 litres of milk ) add 2 tsp of yogurt or 1/4 th cup of butter milk in the cream. Keep it overnight. Cream yogurt is formed in the morning. Churn it with hand whisker ((wooden ravi). I preferably prepare with my wooden whisker. In 5 minutes you will get butter over the cream. Add cold water & take out the butter in a heavy bottom pan if you want to prepare ghee. I get about 1/2 kg of butter out of this cream.  You can use the tasty butter itself or prepare ghee out of butter. Keep the pan on gas stove on low flame. In 15 minutes you will get nice aromatic ghee.
Liquid below the butter is butter milk. It is very healthy & tastes yummy.

Home made yogurt ( dahi ):

In a pot take about 1/2 litre of warm milk. Add 1 tsp of yogurt & mix properly. Keep the pot in warm place. In mumbai I get thick yogurt in 3-4 hours. Adjust the quantity of yogurt in the milk as per the season & place where you are living.

So you can prepare Butter, Ghee , yogurt &Butter milk everything home made, pure & healthy.

Ragi Halwa ( sheera )

In this winter try this healthy Ragi & suji  sheera !!

Ingredients :
Ragi flour : 1 cup

Suji : 1/2  Cup

Jaggery : 1 Cup 

Milk   : 1 Cup
Water : 1 1/2 cups
Sliced Banana : 1/2 cup ( optional )
Elaichi (Green Cardamom) powder : 1/2 tsp
Jaiphal ( nutmeg ) powder : 1/2 tsp
Golden raisins : 4 tsp
Desi Ghee : 4 tbsp
Coarse almond powder : 2 tsp
Cashews : For decotation.

Small pinch of Salt.

Recipe :

1. In a heavy bottom pan or kadhai add 3 tbsp of desi ghee.
2. When ghee melts add ragi flour &  suji in it & roast properly till it turns brownish red. You will come to know with its heavenly aroma. Add sliced banana & mix it . Save some slices for decoration.

3. On another gas stove boil milk,water with jaggery, jaiphal powder & elaichi powder.

4. Milk will curdle but doesn't matter. Add this mixture to ragi n suji mixture.

6. Mix it properly & cover the pan. Keep it on low flame till all milk &  water mixture evaporates. 

7. At this stage add remaining 1 tbsp ghee mix again properly & turn off the flame. Add                       almond powder.

8. Let it be covered for 5 minutes.
9. Garnish it with cashews & banana slices & enjoy!!

Baked matar ( fresh green peas ) karanji

It is the season of fresh green peas here in India !! I tried this matar karanji in baked version & it turned out very good!                                                                                

Ingredients :
For outer cover :

Whole wheat flour : 1 cup
All purpose flour ( maida) : 1 cup
Baking powder : 1 tsp
Salt : 1/2 tsp

Vegetable oil : 4 tsp
Warm water : 1 cup or as required

Corn flour : 4 tbsp

Desi ghee or butter :  4 tbsp

For Stuffing : 
Boiled & coarsely ground fresh green peas  :2 cup ( Frozen can be used )
Mashed potato : 1/2 cup
Fresh grated coconut : 1/2 cup ( Frozen can be used )
Green chilli paste ; 1 tsp
Garlic paste : 1 tsp
Ginger paste : 1/2 tsp
Garam Masala : 1 tsp
Salt : 1 tsp or As per taste.
Vegetable oil : 2 tsp
Roasted cumin powder : 1/2 tsp
Lemon juice : 1 tsp

Add oil in a pan. Turn on the gas. Add chilli, garlic & ginger paste one by one & roast nicely.   Add boiled & crused peas & mashed potato. Add salt,cumin  powder & garam masala. Add lemon juice. Mix properly. The mixture should be dry. Keep aside to cool down.

Outer cover:

In a big bowl mix together whieat flour, maida, salt & baking powder. Add oil. With the help of water prepare a medium soft smooth dough. Keep it covered & let it rest for 2 hours.

Now take corn flour in a deep broad vessel. ( If you have parat use that preferably). Add  melted ghee in corn flour. With the help of hand mix both thoroughly till you get creamy smooth texture. Add more ghee if  required. The consistency should be like  cream.
After 2 hours prepare 3 bases like thick chapati. Spread corn flour ghee mixture on each base.Roll tightly all three & cut into pieces as the size of karanji you want. Roll each piece with pin & fill with stuffing.
Bake the karanjis @ 180C for 10-15 minutes.
This karanji is not crispy. It is soft but tastes yummy.

Enjoy hot  stuffed karanji with tomato ketchup or with chutney.