Coconut and rose flavoured milk rolls.

This year during Deepavali , a Festival of Lights, I tried this new recipe which turned out delicious. The roasted desiccated coconut gave a lovely flavour to the roll.The rose syrup and the glazed cherry bits gave the love polish hue to the roll.

Ingredients:

Desiccated Coconut roasted – 1 cup

Milk powder – 1.5 cups

Glazed cherries -5-6 pieces.

Cashew powder – 2 table spoons.

Milk – 1/2 cup

Ghee – 3 table spoons

Rose syrup – 1 spoon.

Method:

I’m a bowl add the milk powder and a spoon of melted ghee and rub the mixture lightly with your finger tips. Add about 2 to 3 table spoons of milk and rub them all together with light finger movements.

Now add the rest of the milk, roasted desiccated coconut and cashew powder and prepare the dough kneading lightly.

Heat a non stick pan and add a spoon of ghee and the dough. Keep moving your hands quickly for 5-6 minutes until the dough begins to form a ball.

Now add in the cherry bits and the rose syrup and mix well.

Take an aluminium foil and apply some ghee to it.

Put the mixture on rhe aluminium foil and try to make a thin roll along with the foil. Tuck the edges and refrigerate it for 40 minutes.

Open the foil and slice the roll into thin slices. The knife may get sticky so wife it every time you slice it in order to get perfect slices. Now lightly press the pistachio slivers over each slice lightly and enjoy them.

Since both the dessicated coconut, milk powder and rose flavour are sweet in nature., I have not used any sugar or sweetener .

If you wish it to be sweeter then you may add in a table spoon of icing sugar.

Rajgira(Amaranth)Laddoo

Rajgira also known as Amaranth can be consumed in our daily diet in different forms.

The flour can be used to make roti, puri, porridge or talipeet.

It’s normally used during fasting.

Puffed rajgira is used to make laddoos or chikki which is a delicacy made using jaggery or sugar.

It’s a super food having enormous benefits and also gluten free which makes it suitable to all.

It’s rich in protein,iron, vitamin C ,

calcium,magnesium, phosphate and phosphorous.

It’s fibre content aids weight loss as it keeps one satiated for a long time.

The Festival of Lights, Deepavali has just begun and I prepared some delectable and wholesome laddoos for the occasion.

Ingredients:

Rajgira flour – 1.5 cups

Jaggery powder -3/4 cup

Ghee(liquid) – 1/2 cup

Cardamom powder – 1/2 spoon

Milk – 3-4 table spoons

Slivered Almonds. – 1 spoon

Slivered Pistachio – 1 spoon

Cashew nut bits – 1 spoon

Raisins – 10-12

Take a deep pan and heat the ghee.

Method:

Add in the rajgira flour and keep roasting the flour for about twelve to fifteen minutes on low flame till you get an aroma.

Now take a tablespoon of milk and sprinkle it over the mixture.

This procedure is helpful to make the flour grainy in texture and makes it more tasty.

Mix well and repeat this process thrice.

Now add in the cardamom powder, nuts and raisins to the mixture.

Allow the mixture to cool.

Now mix the powdered sugar into the mixture and mix well.

Allow to rest for a few minutes.

Bind them into laddoos and garnish them with few nuts and lightly press them.

Makes eighteen to twenty medium sized laddoos. Enjoy these delicious laddoos.

Gram Flour Laddoos.

Today tried Besan ladoos with ghee and coarsely milled Besan flour.

Replaced sugar with Jaggery.

The colour was a bit darker as I had replaced sugar with jaggery.

The taste was awesome and the home made ghee made it even more delicious and special.

Ingredients:

Coarse Besan flour – 1 cup

melted liquid Ghee- 1/2 cup

Milk – 2 table spoons

Jaggery powder- 3/4 cup.

Cardamom powder – 1/4 spoon

Pistachio sliced – 1 spoon

Almonds – 4 crushed

Raisins – 1 spoon.

Method:

In a deep pan melt the butter and then add in the Besan and sauté it on low flame for about ten to twelve minutes until you get an aroma.

As you are sautéing just sprinkle a spoonful of milk and keep mixing it.

This process is very important as this gives the laddoos a grainy texture and they do not stick to the palette when you are having them.

Repeat this process twice.

Put off the flame and allow the mixture to come to normal temperature.

Now mix the powdered jaggery along with the cardamom, pistachios,almonds and raisins.

Smear a little ghee on your hands and make laddoos.

Garnish them with pistachios and enjoy the ladoos.

Pumpkin leaves roll/fritters.

Duddhi panna podi/Patrado.

Pumpkin is a creeper plant and is very rich in calcium, iron, protein,Vitamin A and C.

We have so many reasons to include it in our diet on a daily basis as it is available through out the year.

It’s also low in calories and not only healthy but delicious too.

We can have it as a snack or as sides with rice and dal.

Since it’s not easily available I grew them from a pumpkin seed in a pot and made these fritters which in konkani is called Duddhi panna podi or Patrado.

Ingredients:

Pumpkin leaves – 20

Red chillies – 6+8 ( Guntur and bedgi chillies)

Pumpkin leaves rolls/fritters.

Pumpkin is a creeper plant and is very rich in calcium, iron, protein,Vitamin A and C.

We have so many reasons to include it in our diet on a daily basis as it is available through out the year.

It’s also low in calories and not only healthy but delicious too.

We can have it as a snack or as sides with rice and dal.

Since it’s not easily available I grew them from a pumpkin seed in a pot and made these fritters which in konkani is called Duddhi panna podi or Patrado.

Ingredients:

Pumpkin leaves – 20

Red chillies – 6+8 ( Guntur and bedgi chillies)

Tuvar dal – 1/2 cup

Rice – 1 cup

Asafoetida- 1/2 spoon

Methi/fenugreek seeds – 10-12

Coriander seeds – 1 table spoon.

Tamarind – 1 small piece( size of two peas)

Semolina – 1/2 cup.

Salt as per taste

Method:

Wash and clean the Tuvar dal and rice.

Soak the Tuvar dal and rice for two hours.

Grind the above with tamarind, chillies, Methi, Hing and coriander seeds to a fine paste.

Now transfer the mixture to a bowl and add salt as per ones taste and mix well. Add a little water if needed.

The mixture should be thick.

Now take a washed and cleaned Pumpkin leaf ( the vein side facing up)

With your fingers spread the ground mixture and then keep another leaf over it and apply the masala as earlier.

Follow the same procedure for the rest of the leaves.

You may add the leaves as per the size you wish to make.

Slowly fold the two sides of the edges of the leaf.

Now slowly start rolling the leaves.

Slice them into a centimetre thick slice and lightly flatten them with the help of your palms and fingers.

Roll them on the plate which has the Suji/semolina by covering the slice fully.

Now heat about 1/2 to 3/4 cup of oil and on medium flame fry these pumpkin slices to golden colour and until crisp.

Enjoy them as a snack or with rice and dal as an accompaniment.

Truly delicious and nutritious it is.

Taro Chilli Roast

A no onion garlic recipe which was tasty and full of flavour.

Ingredients:

Taro – 1 cup sliced into 1 cm roundels.

Oil or ghee – 1.5 table spoons

Tamarind paste – 1 t spoon

Water – 2 cups

Tomato – 1 diced

Mustard-1/4 spoon

Curry leaves – 1 sprig.

Chilli powder – 1 t spoon

Asafoetida – 2-3 pinches

Turmeric – less than 1/4 spoon

Cumin Powder – 1 t spoon.

Coriander leaves – 1 table spoon fine chopped.

Salt as per taste.

Method:

In a small vessel heat some water and add in the peeled and sliced taro slices and simmer for 4 minutes.

Put off the flame and in a colander strain it and hold it under a open tap for 30 seconds.

This step is done to remove the slimy texture.

Now heat another cup of water and boil the taro for two more minutes.

Add salt and the tamarind paste and keep aside.

In a pan heat the ghee and add in mustard and curry leaves and as it sputters toss in the diced tomatoes and sauté for a minute.

Now add salt, turmeric, asafoetida, cumin powder and chilli powder and sauté for about two minutes.

Finally add the cooked taro slices and lightly mix them.

Sauté on low flame for another two minutes and garnish with finely chopped coriander leaves.

jackfruit fritters(Mulik)

Jackfruit is one fruit which can be enjoyed in different ways.

I love them as is when it’s ripe. The raw jackfruit is also used in curries and in preparation of various delicacies.

Today I made some jackfruit fritters which turned out awesome. The colour, the texture and taste was perfect.

We call it Mulik in konkani.

The whole house was filled with the sweet aroma as I was frying the Muliks.

Ingredients:

Semolina/Suji rava – 1 cup

Grated coconut – 1 cup

jack fruit sliced – 1 cup

Jaggery – 2 table spoons

Salt – as per taste

Method:

Grind the Jackfruit segments , jaggery and grated coconut to paste.

Not coarse nor smooth.

Then mix Suji rava and salt.

Transfer the bowl to the refrigerator.

In about half an hour make small balls and fry until golden in colour.

You may increase the quantity of the jaggery based on sweetness of the jackfruit .

Heat oil for frying the Muliks or fritters.

Keep the heat on medium flame and fry three to four balls at a time until golden brown.

Enjoy them hot or at room temperature.