Besan laddu

Posted on October 13, 2009. Filed under: Sweets | Tags: , , , |

These laddus are popular all over North India.
besan-laddoo

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes 7 laddus.

Ingredients
3/4 cup (100 grams) Bengal gram flour (besan), coarsely ground
3/4 cup (100 grams) powdered sugar
1/3 cup (60 grams) ghee
1/4 teaspoon cardamom (elaichi) powder
2 to 3 drops saffron colour
Method
1. Mix together the sugar and saffron colour and keep aside.
2. Melt the ghee in a kadhai, add the gram flour and cook over a low flame stirring continuously till it is golden brown in colour.
3. Add the cardamom powder and mix well.
4. Remove from the fire and pour onto a plate (thali). Cool completely.
5. Mix together the gram flour mixture and sugar.
6. Divide into 7 equal portions and shape into laddus.
Tips
You can use regular gram flour instead of the coarsely ground gram flour for the above recipe.
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Bhakarwadi

Posted on October 13, 2009. Filed under: Snacks | Tags: , , |

A popular Maharashtrian snack.
bhakarwadi

Cooking Time : 20 min.
Preparation Time : 20 min.

Makes 30 bhakarwadis.

For the dough
3 teacups plain flour (maida)
3 tablespoons ghee
1/2 teaspoon salt
To be mixed into a potato mixture
500 grams boiled and mashed potatoes
1 tablespoon cornflour
1 teaspoon salt
To be mixed into a coconut mixture
1/2 grated coconut

1 teaspoon garam masala


3 tablespoons chopped coriander
2 green chillies, chopped
1 tablespoon sesame seeds (til)
salt to taste
Other ingredients
oil for deep frying
For the dough
1. Mix the ingredients for the dough and add enough water to make a semi-stiff dough.
How to proceed
1. Divide both the dough and the potato mixture into small equal portions.
2. Roll out each portion thinly into chapaties.
3. Put one potato chapati over each dough chapati.
4. Spread a little coconut mixture on top of each potato chapati.
5. Roll up each chapati tightly and seal the edges by applying water.
6. Deep fry in oil.
Tips
Cut into pieces and serve.
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Coconut barfi

Posted on August 26, 2009. Filed under: Sweets | Tags: , , , |

Grated coconut is cooked to perfection with sugar, milk and ghee to make this all time favourite barfi. Be very careful whilst cooking this dessert as even a few extra seconds can cause the barfi to harden up.

Coconut-Burfi

Cooking Time : 4 mins.
Preparation Time : 10 mins.

Makes 10 pieces.

Ingredients
1 cup fresh coconut, grated
¼ cup milk
3 tablespoons sugar
1 teaspoon cardamom (elaichi) powder
a few drops saffron yellow colour
2 teaspoons ghee
Method
1. In microwave safe bowl, mix together the ghee and fresh coconut and microwave on HIGH for 2 minutes, stirring once after 1 minute.
2. Add the milk, sugar, cardamom powder and yellow colour and microwave on HIGH for 2 minutes, stirring once after 1 minute.
3. Remove and spread the mixture onto a greased thali with a 125 mm. (5″) diameter and allow it to set for 1 hour. Cut into rectangles and store in an air-tight container.
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Shakkarpara

Posted on March 3, 2009. Filed under: Sweets | Tags: , , , , |

Deep fried wheat flour and sugar crispies. In Rajasthan, they are also called ‘meethi mathri’. There are several tradtional ways of making these, but I find this recipe the easiest to follow.
Remember to fry them over a slow flame, as the insides need to be cooked too! I have cut the shakkar paras into small squares but you can also shape them like mathris, if you like.

Shakar-Para

Preparation Time : 15 mins.
Cooking Time : 30 mins.

Makes 60 pieces.

Ingredients
1 1/2 cups whole wheat flour (gehun ka atta)
1/4 cup sugar
1/4 cup milk
2 tablespoons ghee
a pinch salt
Other ingredients
ghee or oil for deep frying
Method
1. Sieve the flour and salt together.
2. In a pan, combine the sugar, milk and ghee and bring to a boil. Allow the sugar to dissolve and cool completely.
3. Add this to the flour mixture, a little at a time. Knead into a firm dough.
4. Divide it into 2 equal portions and roll out each portion into 2 squares that are 6 mm. (¼”) thick.
5. Prick the surface with a fork at regular intervals.
6. Cut into 25 mm. (1″) diamond shaped pieces and allow to dry out for at least 30 minutes.
7. Deep fry in hot oil over a medium flame (so that they cook on the inside also).
8. Drain on absorbent paper. Cool completely and store in an air-tight container.
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Hare mutter ki puri

Posted on March 3, 2009. Filed under: Rotis/paratha/puri | Tags: , , , , , , , |

Crispy puris stuffed with green peas are superbly flavoured and simply divine. You will enjoy these puris with Aloo ki Subji.
Puris have always been considered a treat for all occasions including the worship of family dieties, birth, naming ceremony of new borns, marriages, housewarming, festivals like Ganesh Pooja, Holi, Teej, Sindhara, Dasshera, Diwali etc.

Preparation Time : 15 mins.
CookingTime : 45 mins.

Makes 12 puris.

For the dough
2 cups whole wheat flour (gehun ka atta)
1 tablespoon fresh curds
1/2 level teaspoon baking powder
1 teaspoon ghee
1/2 teaspoon salt
For the stuffing
11/2 cups boiled green peas
3 to 5 green chillies, finely chopped
1 teaspoon cumin seeds (jeera)
1/2 teaspoon lemon juice
1 teaspoon chaat masala
1 teaspoon whole wheat flour (gehun ka atta)
1 teaspoon ghee
salt to taste
Other ingredients
ghee or oil for deep frying
For the dough
1. Combine the wheat flour, curds, baking powder, ghee and salt and make a soft dough by adding some warm water.
2. Knead the dough for at least 6 to 7 minutes till it is smooth and elastic.
3. Keep the dough under a wet cloth.
4. Divide the dough into 12 equal portions. Keep aside.
For the stuffing
1. Grind the green peas and green chillies to a paste in a blender, without using any water.
2. Heat the ghee, add the cumin seeds and fry until they crackle.
3. Add the green pea mixture, lemon juice, chaat masala and salt and cook for a few minutes. Sprinkle the flour and cook for 2 to 3 minutes until the mixture becomes dry.
How to proceed
1. Roll out each dough portion into a small round. Put a teaspoon of the stuffing in the centre and close it.
2. Roll out thinly with the help of a little flour. Repeat with the remaining dough portions and stuffing.
3. Deep fry in ghee over a medium flame so that the puris cook from the insides also.
4. Serve hot.
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Til laddu recipe

Posted on October 22, 2008. Filed under: Sweets | Tags: , , , |

Makes 12 laddus.

Ingredients
1 cup sesame seeds/til
2/3 cup jaggery(gud)
1 teaspoon ghee
½ teaspoon ghee for greasing
Method
1. Roast the sesame seeds till they are light golden in color. Cool and keep aside.
2. Heat the ghee in a pan and add the jaggery.
3. Simmer over a slow flame till it caramelises and forms a hard ball when you add a drop in cold water.
4. Add the roasted til and mix it thoroughly with the melted jaggery. You may need to put out the flame during this process.
5. Grease your palms with a little ghee, divide the mixture into 12 equal portions and shape the til mixture
Tips
To make peanut ladoos substitute sesame seeds with unsalted, peeled and roasted peanuts and add ¼ teaspoon dry ginger powder at step 4.
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Paneer pakoda recipe

Posted on October 22, 2008. Filed under: Snacks | Tags: , |

Cubes of cottage cheese dipped in a mildly spiced chickpea batter and then deep fried. Strips of fresh paneer cheese dipped in a mildly spiced chickpea batter and then deep fried.
Preparation Time : 15-20 minutes
Cooking Time : 10 minutes

Ingredients
Cottage cheese (paneer) 400 grams
Green chutney 1/2 cup
Red chilli powder 1 1/2 teaspoons
Salt to taste
Gram flour (besan) 1 1/2 cups
Ginger-garlic paste 1 teaspoon
Carom seeds (ajwain) 2 teaspoons
Soda bicarbonate a pinch
Rice flour 2 tablespoons
Lemon juice 1 tablespoon
Oil to deep fry
Method
Slit each paneer cube without cutting through. Apply the green chutney in the slit and set aside.

Mix half teaspoon red chilli powder and salt in a plate and coat the sandwiched paneer with this mixture all over.

Mix gram flour with ginger-garlic paste, carom seeds, soda bi carbonate, rice flour, remaining red chilli powder, lemon juice and salt. Add sufficient water and blend to make a thick and smooth batter. Set aside for ten to fifteen minutes.

Heat sufficient oil in a kadai. Dip the sandwiched paneer cubes in the batter and deep fry till golden.

Drain and place on an absorbent paper. Serve hot with tomato ketchup or chutney of your choice.

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Paneer moongdal samosa recipe

Posted on October 22, 2008. Filed under: Snacks | Tags: , , |

A great Indian snack..samosas stuffed with cottage cheese and dal.
Preparation Time : 40-50 minutes
Cooking Time : 20 minutes

Ingredients
FOR COVERING
Refined flour (maida) 1 1/2 cups + for dusting
Salt to taste
Carom seeds (ajwain) 1/2 teaspoon
Ghee 6 tablespoons
Oil to deep fry
FOR STUFFING
Cottage cheese (paneer), grated 400 grams
Split green gram skinless (dhuli moong dal), boiled and mashed 1/2 cup
Green chillies, chopped 3-4
Ginger, chopped 1 inch piece
Carom seeds (ajwain) 1/4 teaspoon
Red chilli powder 1 1/2 teaspoons
Cumin seeds 1 teaspoon
Chaat masala 2 teaspoons
Raisins 2 tablespoons
Salt to taste
Method
Sift refined flour with salt in a large bowl. Add carom seeds and warm ghee and knead to stiff dough with one fourth cup plus two tablespoons of water. Cover with a damp muslin cloth and set aside for fifteen minutes.

To prepare the stuffing take moong dal in a bowl, add paneer, green chillies, ginger, ajwain, red chilli powder, cumin seeds, chaat masala, raisins and salt and mix.

Divide dough into marble sized balls and roll each into an oval shaped puri. Cut into half.

Place one half on your palm, dampen the edges lightly and shape into a cone. Stuff it with the stuffing generously. Dampen the open edge and seal it. Prepare the remaining samosas similarly.

Heat sufficient oil in a kadai taking care that it does not get too hot.

Slid the samosas gently into the oil and deep fry till evenly golden and crisp.

Drain and place them on an absorbent paper. Serve hot with a chutney of your choice.

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Mathri recipe

Posted on October 22, 2008. Filed under: Snacks | Tags: , , , , |

Rajasthani cooking has been influenced by the war-like lifestyle of its inhabitants and the ingredients available in this region.
Food that will last for several days and that can be eaten without heating was preferred, more out of necessity than choice.
Crispy, flaky and superbly flavoured deep fried ‘mathris’ or ‘mathis’ have probably emerged from this style of cooking. This popular ‘any time’ snack can be stored for several days.
Mathris are eaten with a spicy mango or lemon pickle and are often served with tea. Sometimes they even form part of an easy breakfast with milk.
Large mathris – plain or stuffed – are pinched on their surface with floral and other intricate designs and they are a ‘must’ for all occasions including marriages, poojas etc.
Rajasthanis are fond of storing large jars of mathris which they can munch at any time of the day.

Cooking Time : 45 mins.
Preparation Time : 30 mins.

Makes 5 mathris

For the dough
1 cup plain flour(maida)
2 tablespoons melted ghee
salt to taste
For the filling
1/4 cup Bengal gram flour(besan)
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon ajwain(carom seeds)
1 teaspoon chilli powder
3 teaspoons oil
salt to taste
Other ingredients
oil or ghee for deep frying
For the dough
1. Combine the plain flour, ghee, salt and enough water to make a semi-soft dough. Knead well.
2. Cover the dough with a wet muslin cloth and keep aside.
For the filling
1. Combine all the ingredients and sauté over a slow flame till the gram flour turns golden brown in colour.
2. Cool completely and divide the filling into 5 equal portions. Keep aside.
How to proceed
1. Divide the dough into 5 equal portions.
2. Roll out each portion of the dough into a 50 mm. (2″) diameter circle.
3. Place one portion of the filling in the centre of each rolled dough circle and bring the ends together so as to seal the filling inside completely.
4. Roll out the stuffed dough circle to make a 100 mm. (4″) diameter circle taking care to ensure the filling does not spill out.
5. Pinch the sides of the mathri using your finger tips.
6. Pinch the surface of the rolled out mathri so as to form a design.
7. Prick the mathri all over with a fork.
8. Repeat steps 2 to 7 with the remaining portions of the dough and filling.
9. Deep fry the mathris in hot oil till they are half cooked. Drain.
10. Once all the mathris are half-cooked, deep fry them over a slow flame till they are golden brown in colour. These take a long time to fry as the crust is thick and needs to be cooked on the insides also.
11. Drain on absorbent paper.
12. Cool and store in an air-tight container.
13. Serve with pickle or masala tea.
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Khajurachi wadi recipe

Posted on October 22, 2008. Filed under: Sweets | Tags: , , , , |

Its festival time so let’s start with a healthy sweet made with dates and nuts.
Preparation Time : 15 – 20 minutes
Cooking Time : 5 – 6 hours

Ingredients
Dates, seeded and chopped 1/2 kilogram
Ghee 2 tablespoons
Gum resin (gond) 1 tablespoon
Cashewnuts 1/4 cup
Almonds 1/4 cup
Pistachios 1/4 cup
Poppy seeds (khuskhus/posto) 1 tablespoon
Green cardamom powder 1 teaspoon
Nutmeg powder 1/2 teaspoon
Aluminium foil as required
Method
Coarsely grind dates in a mixer and transfer into a bowl. Coarsely grind cashewnuts, almonds and pistachios.

Heat one tablespoon of ghee in a pan, add gum resin and fry till golden brown. Remove and set aside.

In the same pan, add the remaining ghee and sauté coarsely ground dry fruits and khuskhus. Add dates and mix well.Sauté till dates are heated through.

Remove into a plate and set aside to cool slightly.

Add green cardamom powder and nutmeg powder. Crush the gum resin and add. Mix everything well. And knead into a dough.

Divide the mixture into two to three portions and shape into cylinders. Wrap them in aluminium foil and refrigerate for four to five hours.

Just before serving, unwrap the rolls and cut them into half inch thick rounds.

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