Nutritious sheera

Posted on October 16, 2009. Filed under: Heart recipe/low cholesterol recipe, Sweets | Tags: , , |

Satisfy your sweet tooth occasionally without compromising your health with this low fat version of an all time favourite Indian dessert. Walnuts and almonds contain MUFA and antioxidants that protect our heart from free radical damage and help to lower LDL.

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

Serves 4.

Ingredients
2 tablespoons whole wheat flour (gehun ka atta)
2 tablespoons ragi / nachani (red millet) flour
2 tablespoons soya flour
8 teaspoons grated jaggery (gur)
½ teaspoon cardamom (elaichi) powder
2 teaspoons oil
For the garnish
4 almonds, sliced
2 tablespoons chopped walnuts
Method
1. Boil 1½ cups of water in a pan and add grated jaggery to it. Allow to simmer till the jaggery melts. Keep aside.
2. Heat the oil in a non-stick pan, add all the flours and sauté till light brown in colour.
3. Add the jaggery water and cardamom and mix well till no lumps remain. Cook on a slow flame for a while and remove from the flame.
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Atta ka sheera (Microwave)

Posted on October 16, 2009. Filed under: Microwave, Sweets | Tags: , , |

Wheat flor halwa which is delicious and yet easy to make.

Cooking Time : 5 min.
Preparation Time : 5 min.

Serves 4.

Ingredients
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup sugar
1/2 teaspoon cardamom (elaichi) powder
1/4 cup melted ghee
For the garnish
sliced almonds
Method
1. In a glass bowl, combine the wheat flor and ghee and mix well. Microwave on HIGH for 3 minutes. Mix well.
2. Add the sugar, cardamom powder and 3/4 cup of water and microwave on HIGH for 2 minutes until the sugar has dissolved. Mix well.
3. Serve hot.
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Makai sheera(Microwave)

Posted on October 16, 2009. Filed under: Microwave, Sweets | Tags: , , |

Tender, sweet, fresh corn tempered with traditional Indian spices makes a quick and satiating breakfast.
You may also use frozen corn kernels when fresh corn is not available.

Cooking Time : 6½ mins.
Preparation Time : 10 mins.

Serves 2.

Ingredients
1 cup fresh corn, grated
½ teaspoon mustard seeds (rai)
½ teaspoon cumin seeds (jeera)
2 green chillies, slit
a pinch asafoetida (hing)
½ cup milk
½ teaspoon sugar
a few drops lemon juice
2 teaspoons oil
salt to taste
For the garnish
1 tablespoon chopped coriander
Method
1. In a microwave safe bowl, mix the oil, mustard seeds and cumin seeds and microwave on HIGH for 2 minutes.
2. Add the green chillies and asafoetida and microwave on HIGH for 30 seconds.
3. Add the corn, mix well and microwave on HIGH for 2 minutes.
4. Add the milk, salt and sugar and microwave on HIGH for 2 minutes.
5. Add the lemon juice, mix well and serve garnished with the chopped coriander.
Tips
Approx. 3 medium size corn cobs will yield 1 cup grated corn.
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Moong dal sheera

Posted on June 19, 2009. Filed under: Sweets | Tags: , , , |

Cooking Time : 20 min.
Preparation Time : 10 min.

Serves 4 to 6.

Ingredients
1 cup split yellow gram (yellow moong dal)
1 cup milk, warmed
1 1/4 cups sugar
1/2 teaspoon cardamom powder (elaichi)
a few strands of saffron
6 tablespoons ghee
For the garnish
slivers of almonds and pistachios
Method
1. Soak the moong dal in water for 3 to 4 hours.
2. Drain and grind to a coarse paste using very little water.
3. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
4. Melt the ghee in a broad non-stick pan.
5. Add the moong dal paste and stir the mixture continuously on a low flame till it becomes golden brown.
6. Add in the warm milk and 1 cup of warm water and cook, stirring continuously till absorbed.
7. Add the sugar and cook on a slow flame till the ghee separates.
8. Add the saffron and cardamom powder and mix well.
9. Serve hot, garnished with slivers of almonds and pistachios.
Tips
If the moong dal paste had excess water after grinding, drain it out through a strainer.
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Kaju kopra sheera recipe

Posted on October 14, 2008. Filed under: Sweets | Tags: , , |

Kaju kopra sheera

Kaju kopra sheera

Cashewnuts and fresh coconut sweetened with sugar and flavoured with cardamom and saffron.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1 cup (100 grams) cashewnuts, coarsely powdered
1 cup grated coconut
3/4 cup sugar
1/4 teaspoon cardamom (elaichi powder)
a few saffron strands
4 tablespoons ghee
For the garnish
4 to 6 cashewnuts
Method
1. Heat the ghee in a heavy bottomed pan add saute the cashewnuts and coconut in it for 7 to 10 minutes over medium heat, stirring continuously. The mixture should be very lightly browned.
2. Add the sugar with 1/2 cup of water and cook till the sugar has dissolved (approx. 5 minutes).
3. Add the cardamom and saffron and mix well.
4. Serve warm, garnished with cashewnuts.
Tips
VARIATION : KAJU KOPRA SHEERA (SUGAR FREE)
Use 8 to 10 sachets of artificial sweetner instead of sugar for the above recipe.
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