Besan ladoo/chickpea flour ladoo – Happy Ugadi

IMG_20160407_190650

Happy Ugadi to everyone. Ugadi is celebrated in Karnataka  and Andra Pradesh it the new year for us according to the lunar calendar.Usually during Ugadi abbatu or stuffed sweet lentil mixture pancakes are made and that’s the main dish or at least that is in my amma’s home.In-laws celebrate the new year according to solar calendar, so there is another New Year festival in few days.

Ok coming back to the recipe instead of making obbatu and sweating I decided to make something simple and easy. last year I made just 8 or 10 obbatu  and by the time I could finish the fire alarm went off, because of the smoke ,sigh.So anyways I wanted to try vegan version of besan ladoo but something went wrong and I had to dump it one of my biggest kitchen disaster after a long time, so maybe that’s next time, so I decided to make the ladoo with ghee hmmm. You can try the other sweets from    here. so let’s start making Besan ladoo.

IMG_20160407_191038

Basic Information:
Preparation Time:5 minutes.
Idle Time: 30
Cooking Time: 30 minutes
Serves:  10 to 12

WHAT YOU WILL NEED

Besan flour/chickpea flour – 1 cup

Sugar powdered – 3/4th cup

Cardamom powder – ½ tsp

Badam /Almond chopped – 1 tbsp

Ghee/ clarified butter – ½ cup

HOW TO MAKE

In a pan roast the besan flour for 15 to 20 minutes or until the raw smell of the flour is gone.

Once the besan is roasted add the sugar, cardamom and mix well for 2 to 5 minutes.Then add the almond and mix well.

Now add the ghee and mix well, once mixed well let it cool, and when your able to  handle the  heat, make lemon sized ball, granish it with badam  and its ready to serve.

NOTES

Ghee can be used lesser maybe 1/4th cup or 3/4th according your taste.

Navane/Foxtail millet Sweet pongal

IMG_20160115_201815.jpg

Happy Sankrathi to all, I try to make healthy food most of the time like everyone, even during festival. I made this millet pongal, it was tastier than the rice pongal, and so it was a hit in both ways, tasty and healthy too. Nowadays I try to add millets in my daily routine. I have also made broken wheat pongal. Ok let’s start making millet pongal.

IMG_20160115_091022

HAPPY SANKRANTHI

Basic Information:
Preparation Time: 15 minutes.
Idle Time: nil
Cooking Time: 30 minutes
Serves : 4 to 6 people

WHAT YOU WILL NEED

1 cup moong dal

1 cup millets

3/4th cup jaggery + ½ cup water

5 to 6 cloves

1 cup grated coconut

1 tsp eliche

1 tbsp mixed dry fruits (dry grapes, cashew and Badam)

1 tbsp ghee

HOW TO MAKE

In a pan dry roast the millet and moong dal separately, keep aside.

In another pan add ghee once heated add cloves and cashew. Keep aside.

Now add the roasted moong dal and millets in a pan mix well now add the grated jaggery, mix well, keep on sim flame let it cook slowly.

In another pan add jaggery, water, eliche and let the jaggery melt fully.

Once the jaggery is fully melted, add it to moong dal, millets, coconut mixture and mix well and let it cook, let it cook for 20 minutes or until done.

Once done add the remaining dry fruits and cloves and cashew roasted in ghee and then it’s done.

NOTES

I have added finely powdered badam.

You can make pongal with rice, broken wheat and any millet.

I have added badam powder and dry grapes without roasting , you can roast and then add it to pongal.

Badam if are sliced I do roast , but never dry grapes, because I feel it changes in its texture and taste.

Ps:I have not taken the cloves and cashew roasted in ghee.

 

Mothichur ladoo (Vegan)

IMG_3878

I love mothichur ladoo, its soft, moist and of course yum. I wanted to try making at home, but was intimidated to make the ladoo, but then I wanted to make it as prasada for Shridi Sai Baba, so I started browsing for an easy recipe.  I found the recipe in Tarladalal’s website, I felt it was actually an easy recipe and decided to do it. In the beginning it was intimidating but once you make the boondi’s you feel ok it’s not that tough. These sweeties were used during the weekend get together my friends were amazed that we could make it at home and that to like store bought, I was darn happy.

IMG_3877

I have made vegan Mothichur ladoo, you see nowadays I try to make it vegan I am a vegan fanatic you see. Also I dint have orange food colour so I have added turmeric , so if you want not only the authentic taste , but if you even want the authentic colour then you need to add the orange food colour. Mine look colourless but yummy they are. Ok let’s start making.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: nil hours
Cooking Time: 45 mins
makes: 25 to 30 (depending on the size)

WHAT YOU WILL NEED

1 and ½ cup besan flour

1 and ½ tbsp rava /semolina

1 and 1/4th cup sugar (I have used vegan brown sugar)

Oil for deep frying

1 tsp orange food colour (I have not added)

1/4th cup Chopped almonds

1 tsp eliche/cardamom powder

¼ th tsp salt

In a pan add sugar and add 1 cup of water and bring it to a boil.Heat till the sugar gets dissolved stirring in between.Once sugar gets dissolved stop stirring and boil till this reach one string consistency.

IMG_3866 IMG_3868

Check for 1 string consistency. If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.

In another bowl mix the besan, rava, salt, 1 and ½ cup water and mix well and make a nice batter; the consistence of the batter must be like dosa the batter.

IMG_3862 IMG_3864

Now heat the oil, once the oil is hot, hold a perforated spoon over the hot oil and pour a little batter at a time using a ladle over the perforated spoon. Spread the batter with the back of a spoon so that the bond falls into the oil.

IMG_3867IMG_3870

Take out the boondi’s out soon, we don’t want crispy boondi, it should be soft. Once the boondhi is done, keep aside.Warm the sugar syrup, and add the boondi and mix well, the boondi and sugar syrup should be mixed well, let it cool

IMG_3874IMG_3873

Once boondi is cooled well, add the boondi to mixer with two tbsp hot water and pulse it, don’t grind the boondi just pulse.

Once done transfer in wide bowl add the almond and make lemon sizied balls and its ready to serve.

Notes

I have added brown vegan sugar, you can add normal sugar.

Pista, walnuts etc also can be added, instead of just almonds.

I recommend adding orange colour, for the store bought looks or you can skip, next time I will add the colour and post a pica.

You can deep fry in ghee to get the real taste, or frying in oil too is good according to me.

Easy Microwave Mysore pak

IMG_3482

I am ShridiSaiBaba devotee, so every Thursday I make sweets for nivedhya (offering to God). This week I wanted to make motichur ladoo but it is a long procedure. I was too tired to make something which will take more than 20 minutes. Then I decided to make Mysore pak, but not the usual tedious Mysore pak.

IMG_3484

One of my cousin long back had told that she made Mysore pak within 5 minutes in microwave. I wanted to call and ask her but I felt it will be too late to call, since it will be night in India, I just made my own version of easy peasy microwave Mysore pak, I was very happy with the results. I was very happy with the texture of the Mysore pak, that I called my amma and mil and told them immediately that today’s nivedya for Baba was easy Mysore pak and I was very impressed at myself ;). Ok I won’t brag more about it lets start making.

(PS: I was in a hurry to offer it to Baba and taste it to so I dint cut it properly.)

Basic Information:
Preparation Time: 1 minute.
Idle Time: NIL
Cooking Time: 3 mins
makes: 20 (small pieces)

WHAT YOU WILL NEED

1/2 cup Besan flour

1/4  cup melted ghee + 1 tsp (see notes)

1/2 cup oil (see notes)

1/2 tsp cardamom powder

2 tsp milk (I used coconut milk)

2/3 rd cup sugar

HOW TO MAKE

In a bowl take the besan flour add 1 tsp ghee mix well and microwave it for 1 minute, once done there be slight change in the colour, keep it aside.

IMG_3458 IMG_3459 IMG_3460

In another bowl add the melted ghee, oil, milk, cardamom, and sugar mix well, until the sugar is dissolved. Add it to the micro-waved besan and mix without any lumps.

IMG_3462 IMG_3461

Once the besan and other ingredients are mixed well, microwave it for 1 minute, the ghee would be melted and will be seen on top. Then microwave for 30 seconds again then you can see foamy texture with bubbles formed on top. Then again microwave for 30 seconds twice.

IMG_3463 IMG_3464 IMG_3465

The besan mixture should have been micro waved for 2 minutes 30 seconds, not more than that maybe depending on your oven one more 30 seconds can be added that’s it not more than that.

After 30 seconds, remove & just pour it in the greased plate, press it very well with the back of spatula and smoothen it.

IMG_3467 IMG_3469

Leave it for 10 minutes when its still warm cut into whatever shape you want, once it completely cools down you can take out the pieces and its ready to serve.

Notes

The ghee should be completely melted only then the Mysore pak texture will be smooth and nice.

I have used half oil half ghee; you can use only ghee if you wish too.

The texture of the sweet it as good as the normal procedure Mysore pak it will be softer after few hours.

After you microwave for one minute, microwave for 30  seconds, each time by taking it out stringing it and microwaving it.

I have not added fine powder of cardamom, that’s why those black spots.

Sajjappa and Happy Gowri & Ganesha habba

IMG_3267

I wanted to make sajjappa from a very long time. I eat this first time during my wedding, I had never had this before my wedding, once I was married into this Iyengar family did I eat this sweet, I liked it instantly. Since it being a typical Iyengar sweet I asked my MIL how to make, she did give me her recipe, but I made sigh changes according to my taste speaking to amma about this recipe sigh, so this recipe has inputs, by MIL, Amma and me. It’s a very easy recipe, I thought it will take long time and it might be tough but it’s very simple, but it might take time obviously if the quantity is more, so let’s start making.

GaneshChaturth-14

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: NIL
Cooking Time: 20 mins
makes: 10

WHAT YOU WILL NEED

Outer covering

½ cup – Chiroti rava/fine rava/ fine semolina

¼ cup – Maida

½ tsp – salt

½ cup – water

2 tsp – oil + some extra will rolling the sajjappa

Stuffing

1tbsp – poppy seeds

½ cup – Jaggery (see notes)

1 cup –  grated dry coconut

½ tsp – elichi/ cardamom powder

1 tsp – water

Oil for frying

HOW TO MAKE

First make the dough using the ingredients under outer covering. The dough consistency should be like chapatti dough, not too soft not too hard. Keep the dough covered for 20 minutes or more.

IMG_3248 IMG_3249

Now for the filling, in a pan roast the poppy seeds. Let it roast for 2 to 3 minutes. Once the poppy seeds are roasted add the jaggery, coconut, elichi and roast it for 5 minutes.

IMG_3251 IMG_3252 IMG_3257

The jaggery will start meting a bit , since I have used powdered jaggery I added one tsp water, so the stuffing  will hold shape and easy to handle.

IMG_3258 IMG_3262 IMG_3263

Once the stuffing is ready keep it aside. Take the dough divide the dough into 10 parts. Take the dived dough  roll it into small poori size or 2 inch diameter using some oil  , Place the  stuffing  in the centre and gather all the sides  and fatten it into a  2inch diameter  circle and deep fry  in the heated oil and then the sajjappa’s are ready.

Notes

I used powdered jaggery, so I added one tsp water, if you’re using normal or blocks jaggery. First slightly powder the jaggery add  1 tbsp water and let it melt and become watery , then add the jaggery , elichi and  coconut and cook until the water is evaporated.

I have used dry coconut you can use fresh coconut too.

While flattening or pressing the sajjappa be careful or the filling might come out.

Only Maida dough can be made, but it won’t be that crispy.

The more you keep the dough for resting; more better, it will be easy to handle.

Avalaki payasa

IMG_3098

Avalaki payasa was made for Janmaastami. Avalaki is one ingredient which can be used instead of rice and it gives awesome taste with full of protein. This avalaki payasa is a vegan version, also fat free but there’s is no compromise in taste. I love this payasa because it’s made with coconut milk, I love anything made with coconut milk, and the nutty flavour of coconut makes me happy. Ok let’s start making it, this recipe is very simple it takes maybe 15 minutes that’s it.

IMG_3100

Basic Information:
Preparation Time: 5 minutes.
Idle Time: NIL
Cooking Time: 15 mins
Serves : 5 to 6

WHAT YOU WILL NEED

1 cup – Avalaki/beaten rice

1 cup – coconut milk

½ cup – Joni Bella/jaggery (see notes)

½ tsp – eliche/cardamom powder

1 tbsp – dry grapes and sliced almonds

1/4th cup – water

HOW TO MAKE

IMG_3090

First wash the puffed rice. Then in a pan dry roast the almonds, if your adding cashews add the cashew and dry roast and keep then aside with the dry grapes.

IMG_3091

IMG_3093

In a pan add the washed puffed rice, jaggery, cardamom, water and let it simmer for 5 minutes until the jaggery is melted completely.

IMG_3094

Once the jaggery is fully diluted, add half of coconut milk and let it simmer for 5 more minutes. The puffed rice will absorb all the liquid.

IMG_3095

Then add the remaining coconut milk and add the roasted nuts mix well let it cook for 2 minutes and it’s ready to serve. You can have it hot or cold too.

NOTES

Joni jaggery is liquid jaggery, if you using normal jaggery, then in the 1/4th cup of water add the jaggery and cardamom let the jaggery melt, then you can strain the liquid directly on the puffed rice and cook for 5 minutes.

Adding jaggery depends on how sweet you want it to be, you can add less then ½ cup or more.

If you want you can add just the dairy milk and also roast the nuts in gee and add it finally.

I have added more coconut milk because i like it more liquidissh, so you can add a bit less.

I wanted to link some info on Joni bella/jaggery but dint find any that could give a proper description.

Vegan Carrot Halwa

photo 1 (2)

As I have written in my previous posts and maybe throughout my blog, that I may become a vegan in future, so I am preparing myself, also as of now I don’t take buttermilk, milk, curd etc in my diet, yeah I eat cheese, that too very rarely and also I like cheese, so it may take some time before I am fully off from that, until that I am “half vegan”. So here goes my simple yet tasty recipe.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   serves 2 to 3 people

What you will need

1 cup grated / finely chopped carrot

½ cup sugar

½ tsp eliche powered

¼ cup almond (blended in smooth paste)*

1 tbsp water

1 tbsp cashew and dry grapes

photo 1 photo 2 photo 3 photo 4

How to make

First in a pan add the cashew and dry grapes and dry fry for 2 minutes and keep it aside. The in the same pan add  the grated carrot ,water and let it cook for 10 to 15 minutes, keep stirring and then add sugar, eliche and mix well and let it cook for again 15 minutes again.

Then add the almond paste mix well and let it cook again for 15 minutes or until the carrots are cooked, then garnish with cashew and dry grapes and its ready to serve.

photo 2 (2)

Notes

For almond paste, take the almond soak it overnight or for few hours and the take out the skin and blend it into smooth paste with little water.

Even though there is no one drops of fat it’s very yummy.

To make it even healthier you can add 3/4th cup dates paste.

Or you can add cane sugar, its gives a beautiful colour to the halwa.

Rava Ladoo

 

photo 3 (1)

Rava ladoo is my all time favourite sweet,My amma made Rava ladoo and sent it with me when I came to the US, I kept it for a month and enjoyed it, it’s very and simple recipe. I wanted to do this for keeping as Naivedhya for Shridi Sai Baba last Thursday, but before I could do make the ladoo I was worried how it would turn out. Luckily it came out well in the first attempt.

My DH who does not like sweets that much, eat it and wanted more, I was one happy person.  Since I have not posted any Indian sweet recipes, so this hopefully will be the start of sweets category too sigh. I have used quarter, cup, coz it was first attempt in making Rava ladoo, so I tried it with very less quantity,You can double triple and make more yummy Rava ladoo’s. ok let start with the recipe.

photo 4

Recipe Source – Amma

Basic Information:
Preparation Time: 10 minutes.
Idle Time: 30 minutes or (until you can handle it)
Cooking Time: 30 minutes
makes:   6 medium sized ladoo

What you will need

1/4th cup Rava

1/4th cup sugar

1/4th cup ghee

1/4th cup fresh grated coconut

¼ tsp Eliche powder

1/8th cup water

1 tbsp dry grapes

photo 1 photo 3 photo 2photo 1 (2)

Adding the sugar syurp to the rava mixture.

photo 2 (2)photo 3 (2)

How to make

First in a pan add the rave, and dry roast it for 1 minutes or until you start getting the aroma of the rave, then add the ghee ,grated coconut, and roast it for 1 minute, the add the dry grapes and keep it aside.

Then in another pan add water add sugar and powdered eliche , let sugar dissolve completely, and bring it to boil, then add it to the rava .coconut,ghee and dry grapes mixture and mix well and keep it aside, let it cool for 30 minutes or until you will be able to touch it and make the ladoo.

Notes

You can add dry grated coconut to.

You can keep them out for 2 to 3 days, or refrigerate for 2 to 3 weeks.