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.

Java Plum (Jambul) Raita

Java Plum also known as Indian blackberry or Jambul in India is a super food which has many benefits eaten as is or juiced.

It is nourishing for the skin and beneficial to diabetics as it helps to control the spikes in blood sugar.

When in season I try to incorporate in as many ways possible in our diet.

Healthy, nutritious and tasty as well.

Today made some raita. It was very appetising and tasty.

Enjoyed it with rice and roti.

Ingredients:

Brined Jambul – 4

Curd – 1 bowl(preferably hung curds)

Green chillies – 2

Asafoetida – 3 pinches.

Black salt – 2 pinches.

Method:

In a bowl add the finely chopped green chillies, asafoetida, black salt and hung curds and mix them together and keep aside.

Now deseed the Jambuls and mash them with you finger tips and add it to the curd mixture.

Mix well and enjoy it it cold or at room temperature as per ones preference.

Please note:

The jambuls are brined and so add salt only if required.

Brined Baby Beets Raita

Bought some baby beets which looked tender and could be pickled or brined.

So prepared them for brining and stored the jar in the refrigerator for a month.

Today made some raita from the grated brined beet.Loved the raita and enjoyed it with hot steaming rice and rasam.

Simple and appetising meal….

Ingredients:

Brined Beet Raita

Brined Beet- 2 small grated.

Hung curds-1 bowl

Salt if needed as the beet is brined.

Oil-1 t spoon

Asafoetida-2-3 pinches.

Mustard -1/4 spoon

Green chillies- 2 finely chopped.

Method:

In a bowl add the hung curds and the grated beet. Check if salt is needed.

Heat a small pan and add the mustard, Hing and chopped green chillies and pour it over the beet and curd mixture.

Mix well and enjoy as it or refrigerated.

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