Wednesday, April 27, 2016

Kharek Laddu

Ingredients
Dry dates (kharik) - 600 grams,
Dry khopra - 300 grams,
Cashews - 1 1/4 cup,
Almonds - 1 1/4 cup,
Walnuts - 2/3 cup,
Edible gum (dink / gund) - 1/3 cup,
Ghee (clarified butter) - 3/4 cup,
Powdered sugar - 1 cup,
Cardamom powder - 1 tsp.


Method
Take dry dates and clean with kitchen towel properly. Remove its top and seeds.


Cut into small pieces as per the below image.


Grind in a mixer grinder or food processor.

Take dry coconut and clean well with kitchen towel.


Grate with grater. Dry roast in a pan on low to medium flame till it slightly change its color. Let it come to room temperature.


Grind in a mixer grinder or food processor.

Grind cashew and almond in mixer grinder or food processor.


Grind walnuts in mixer grinder or food processor.


Heat ghee in a pan and fry edible gum in medium flame until it fried well.


Let it come to room temperature and grind it using mixer grinder or food processor.

Now mix powdered cashews, almonds, walnuts, edible gum, dry dates, dry coconut along with powdered sugar and cardamom powder. Mix well.



Add warm ghee in to the prepared mixture, use the same remaining ghee in which edible gum was fried. Mix well till ghee combines well with prepared mixture.


Take small portion from it and form laddu.


Notes
Store in airtight container up to a month.
Amount of sugar depends on your taste.
Add dry roasted poppy seeds if you wish to.
Adjust amount of nut .
Amount of ghee depends on natural oil of dry coconut and dry dates.




Thursday, April 21, 2016

Coconut Mysore Pak

Ingredients
Desiccated coconut - 1 cup,
Sugar 1/2 cup,
Milk - 1/4 cup,
Clarified butter (ghee) - 1 cup,
Oil - to grease the plate,
Cardamom powder - pinch.


Method
Grease a perforated plate with oil, here am using a fine sieve.


Heat ghee in a sauce pan in medium flame till it becomes hot


In another pan, add sugar and milk. Let it cook till it gets one string consistency.


Lower the flame and stir in desiccated coconut.


Now slowly start stir in warm ghee, little at a time and keep mixing the mixture.


Stir in all warm ghee in coconut mixture in low flame.


Before it starts to change its color, immediately transfer the mixture in to the greased perforated plate. Place a plate under the greased perforated plate to collect extra ghee. Sprinkle cardamom powder on top.


Make cuts while coconut mixture is warm to get even size and shape pieces. Let it cool down completely and remove from plate.


Notes
Adjust the amount of sugar as per taste.
Milk can be replaced with water.
Omit cardamom powder if you wish to.







Thursday, April 14, 2016

Kathiawari Aoro | Baingan Bharta

Ingredients (4-5 serving)
Eggplant - 2,
White part of spring onion - 2 cup,
Green part of spring onion - 1 1/2 cup,
Ginger paste - 1 tbsp,
Garlic paste - 1 tbsp,
Green chilli (finely chopped) - 1 tbsp,
Tomato (finely chopped) - 1 1/4 cup,
Peanut Oil - 4 tbsp,
Cumin seeds - 3/4 tsp,
Asafoetida - 1/2 tsp,
Coriander & cumin powder - 2 tbsp,
Turmeric powder - 1/2 tsp,
Salt - to taste,
Red chilli powder - 3 tbsp,
Coriander(finely chopped) - 2 tbsp.


Method
Wash  eggplant properly and dry with kitchen napkin.


Give it couple of slits and apply little oil all over. Roast on stove top.



Turn eggplant after every few minutes to cook evenly. Roast till eggplant cook well and become soft. To check, if its cook well, prick a knife. If pricked knife go through easily, its done.


Now let it come to room temperature. Peel off the skin from roasted eggplant.



Now chop peeled eggplant with spoon or knife.


Remove the top from eggplant and keep chopped part in a plate.


Heat oil in a pan. Add cumin seeds followed by asafoetida, white part of spring onion, garlic and ginger paste.


Cook till onion becomes translucent and raw flavor of ginger and garlic reduces. Now add tomatoes followed by salt and turmeric powder. Cook till it becomes soft and mushy.


Add chopped eggplant and cook for 2-3 minutes on medium flame.


Add red chilli powder, coriander & cumin powder and green part of spring onion. Mix well.


Cook for 2-3 minutes. Add coriander and mix well. Serve with meal.


Notes
Peanut oil can be replaced with any other cooking oil.
Add boiled green peas with green part of spring onion if you wish to.
Adjust amount of oil and spices as per taste.





Tuesday, April 12, 2016

Healthy Mukhwas | Mouth Freshner

Ingredients
Sesame seeds - 1/2 cup,
Fennel seeds - 1/2 cup,
Split roasted coriander seeds (Dhana dal) - 1/2 cup,
Flax seeds(Alsi / Jawas) - 1/2 cup,
Lemon juice - 2 tbsp,
Black salt (Sanchal) - 1/2 tsp,
Turmeric powder - 1/2 tsp,
Salt - to taste,
Carom seeds(ajwain / ajma) - 2 tsp.


Method
In a bowl, add lemon juice, turmeric powder, black salt and salt. Mix well till salt completely dissolves in lemon juice.


Take sesame seeds, fennel seeds, split roasted coriander seeds and flax seeds in individual plate. Divide prepared liquid in all the plates equally.


Mix well till each seed properly coat with prepared mixture.


Let them dry completely till no moisture remains, it will take 8-10 hours. Dry roast the seeds separately on low to medium flame with constant stirring, which helps to roast seeds evenly and prevent from burning. Roast seeds till it gets slightly change in color.



Roast carom seeds along with fennel seeds. Its not required to soak carom seeds in lemon and salt liquid.


Transfer all roasted seeds in a bowl. Mix well. Let it cool down completely.


Store in airtight container up to a month.

Notes
For good digestion and fresh breath, take a spoon mukhwas each day after meal.
Roast all seeds separately because each take different time to roast.
Lemon juice can be replaced by water.

Check out other varieties of mukhwas
Paan Mukhwas , 
Chocolate & Paan mukhwas,
Dates & Paan chocolate mukhwas.