Marwadi cusine - Daal Bati

Sharing some drool worthy pictures of  marwadi traditional cusine which is made on special occasions or sometimes just like that to enjoy with the rains!
So here we have daal, bati (baphla bati), gatte ki sabji, churma, pickle and papad 🙂

Khandvi | Kids Appetizers

Hi Peeps

Wish you a very happy Diwali!

This month I am participating in blogging marathon after a long time.

Sharing a very yummy appetizer today. It comes from Gujrati cusine, but it is loved by all in India and out of.

Kids especially love this since it is not too spicy but very tasty it is :). The texture of khandvi is very soft and silky. Preparing it perfectly is a bit tricky, I am not there yet, but trying :)

Ingredients

1 cup besan (bengal gram flour)

1 cup curds (dahi)

a pinch of asafoetida (hing)

1/2 teaspoon drops of lemon juice

1/4 tsp turmeric powder (haldi)

2 tsp fresh grated ginger

green chilli paste (optional - I did not use since I was making for kids)

salt to taste

oil for greasing 

For tempering:

2 tsp oil

1 tsp mustard seeds ( rai / sarson)

1 tsp sesame seeds (til)

1/4 tsp asafoetida (hing)

2 green chillies split vertically

curry leaves

For The Garnish

2 tbsp freshly grated coconut (optional)

2 tbsp finely chopped coriander (dhania)

Method 

Grease 3 thalis (10” diameter each) with oil on both the sides and keep aside.

Combine the curds and 1½ cups of water in a deep bowl, mix well and keep aside.

Combine the besan, curds-water mixture, asafoetida, lemon juice, turmeric powder, ginger-green chilli paste and salt in a deep non-stick pan and mix well using a whisk till no lumps remain to make a smooth mixture.

Switch on the flame and cook on a slow flame for 9 minutes, while stirring continuously or till it thickens.

Spread a spoonful of the batter on a greased thali, wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and then check once more if it gets rolled perfectly.

While it is still hot, pour little portions of the mixture on the insides of 3 greased thalis and spread the mixture in a circular motion into a thin layer using a vati.

Turn all the 3 thalis and spread the remaining mixture on their back side in the similar matter as step 6.

Allow them to cool for 5 to 10 minutes and roll them up tightly.

Cut each roll into 6 equal pieces and keep aside.

For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for a few seconds.

Pour the tempering over the khandvis.

Garnish with coconut and coriander and serve.

Sending this to Srivalli's Kid’s Delight event, guest hosted by Sapana, themed on Bite Size Appetizers

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Sprouted Fenugreek seeds curry | Khatti Meethi Dana Methi Sabji | Marwadi style

Healthy and delicious curry from Rajasthan is made with fenugreek seeds,jaggary, dry fruits and few basic spices

It is usually made during winter to serve as side dish or chutney. Adding sugar/jaggery to this sabji enhances the taste and also increase its shelf life . 

Methi have numerous health benefits. It helps to lower cholesterol so reduces risk of heart diseases. Very good for diabetic patients as it regulates blood sugar levels.Helps in digestion and good to cure gastric trouble and indigestion. Methi is also good for lactating mothers. It is also advised to eat some soaked methi seeds if you have arthritis and joint pain.so many heath benefits in this wonderful tiny seeds.

I came across this recipe after marriage when my MIL made it. Loved the idea of inclucating this wonder seed in diet in such a yummy preparation!

This healthy-Sprouted dana methi ki sabzi stays well for a week in the refrigerator.

I have made this chutney with sprouted Methi seeds as sprouting makes the seeds less bitter but you can also make it without sprouting .Taste great both ways.

Ingredients

1/2 cup Fenugreek Seeds / Methidana

3/4 cup Jaggary / Gud

3/4  cup Sugar / Chini

2 tbsp Red chili powder

2 tbsp Coriander Powder / Dhaniya Powder

4 tbsp Mango Powder / Amchoor Powder

2 tbsp Chaat Masala

1.5 tsp Salt / Namak

2 tbsp Cooking Oil

1 tsp Cumin Seeds / Sabut Jeera

1 tsp Fennel Seeds / Saunf

1/4 cup Raisins / Kishmish

10 Dates / Khajoor

Servings:

4

Units:

Instructions

Soak fenugreek/methi seeds in water for around 5 hours then drain the water.Now rinse with fresh water and drain the water completely .

Take the seeds in a bowl and cover the bowl with a muslin cloth for 2 day to sprout them.

When seeds are sprouted then wash them again and pressure cook with 1.5 glass of water for 3 whistles on medium heat or you can boil them in hot water for 10 minutes. Drain the water and wash the boiled seeds with fresh water.

Soak the dry dates in water for 4 hours ,remove the seeds and slice them thinly and if you are using fresh soft dates then chop them and add directly.

Heat oil in pan and add cumin and fennel seeds.

When seeds start crackling add boiled fenugreek seeds and saute for few seconds.

Now add all the spices,sugar,jaggary,raisins and dates in the pan,mix well.

Simmer for around 20 minutes or till gravy thickens.

Store in a glass jar when cool down completely.

Recipe Notes

Serving suggestions-serve methi ki launji as a relish,pickle with snacks, rice or any Indian bread.

Methi thepla | Methi masala paratha

I am in love with Methi in any form and hence try to include it in some way in the diet. 

Methi thepla is a flavoured flat bread recipe from gujarati cuisine prepared with fresh fenugreek leaves. This thepla comes very handy as a lunch box recipe and also for tiffin box while traveling since it has a longer shelf life compared to normal roti’s and can be easily preserved for 3 days in room temperature

while the fenugreek leaves are considered to be bitter in taste, it has several heath benefits to offer. Firstly, it helps in improving digestion and appetite, it is full of antioxidants and fibre, which eventually removes all toxins from our body. Secondly, fenugreek leaves helps in reducing body weight and can be easily included in diet for weight watchers. It is also considered to be good remedy for menstrual disorders especially the pain and the cramps. lastly, it also helps to cure hair loss disorder and helps to retain the glow on skin.

Ingredients

2 cups wheat flour / atta

¼ cup besan / gram flour

½ tsp kashmiri red chili powder / lal mirch powder

1 tsp sesame seeds / til

¼ tsp turmeric / haldi

½ tsp carom seeds / ajwain

1 green chili, chopped

salt to taste

1 inch ginger, grated

1 cup methi leaves / fenugreek leaves, finely chopped

½ cup curd / yogurt, fresh / sour

water as required, to knead dough

2 tsp oil

5 tsp oil / ghee, for roasting

Method

firstly, in a large mixing bowl take wheat flour and besan.

also add chili powder, turmeric, sesame seeds, carom seeds and salt.

additionally, add green chili and ginger.now add finely chopped methi leaves.give a rough mix making sure the spices are combined well.

furthermore, add half cup of curd and combine the dough well.

additionally, add some water and knead the dough.

knead the dough to smooth and soft texture like of chapathi dough.

add 2 tsp of oil and knead the dough for 5 more minutes.

now pinch a medium sized ball dough, roll and flatten it.

also dust with some wheat flour.

further roll it in a thin circle like chapathi or paratha.

now on a hot tawa place the rolled thepla and cook for a minute.

flip the methi thepla also brush oil / ghee and press slightly.

finally, serve methi thepla with raita and pickle.

Tips:

Thepla has to be fried on medium to high flame and not on low flame. on low flame the thepla would turn hard and brittle. 

Adding curd is optional while kneading the dough. however curd helps to make thepla soft

Addition  ajwain or carrom seeds which help in digestion of gram flour.

Healthy Steamed Methi Muthia

Methi being my favourite, I love to include it in any diet possible. Steamed Methi Muthiya is a healthy yet delicious snacks. 

This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.

Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.

Ingredients

2.5 Cups Fresh Methi (Fenugreek) Leaves

1.5 Cups Atta, Wheat Flour

0.5 Cups Besan, Gram Flour

1 tbsp Sesame Seeds

1 tsp Green Chilli Paste

1 tsp Fresh Ginger Paste

2 tbsp Lemon Juice

1 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1 tsp Sugar

1 tbsp Oil

To Taste Salt

As Required Water

Ingredients for Tempering

1-2 tbsp Oil

1 tsp Rai, Mustard Seeds

1 tbsp Til, Sesame Seeds

A Few Curry Leaves

A Pinch Hing, Asafoetida

Instructions

Making the Dough for Methi Muthiya:

Chop the fenugreek leaves. Wash them and set aside to drain in a colander.

Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.

Add the chopped and washed methi leaves. Mix well

Add the lemon juice. Mix well.

Using a little water, mix to create a firm yet pliable dough.

Add 1 tbsp oil. Mix well.

Set aside for 5 minutes.

Divide the dough into 2 halves.

Roll each half into a log about 1.5" in diameter.

In a pressure cooker or steamer, add enough water for a 7-10 minute steam.

Bring the water to a boil.

Place the rolls in a steamer or a flat colander.

Steam the rolls for 7 to 10 minutes.

Turn off the heat and let the rolls cool a bit.

Cut the steamed rolls into 1/2" slices.

Tempering the Methi Muthiya

In a pan, heat the oil.

Add the mustard seeds and wait till they splutter.

Add the sesame seeds, curry leaves, and hing.

Stir-fry for a few seconds.

Add the Methi Muthiya.

With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.

Serve hot with a cup of Masala Chai.

Recipe Notes

Be careful not to over steam the Muthia; otherwise they will become tough.

You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.

I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.

Sooji and Besan Dhokla | Healthy breakfast recipe

Hi Friends, sharing the recipe for these scrumptious and yummy dhoklas. These are made by my mother in law. They taste awesome and serve as a healthy and filling breakfast option. Over to the recipe without much ado.

 Ingredients:

1 cup Suji

1 tbspn gram flour (besan)

2 tbspn oil + 1 tsp for tadka

1 tsp Salt

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp sugar

1/2 tsp Lemon Juice

1 sachet of eno

1 tsp mustard seeds

1tsp seasame seeds

8_10 curry leaves

2 Green chillies slit

curd 4 tspn

Method:

First take the curd in a bowl. To this add water approx. 1 cup .Beat it well so that there are no lumps.To this add Suji ,besan salt ,red chilli powder , turmeric powder ,oil sugar , lemon juice and mix all very well.Mix it very well so that there are no lumps.

Next put the enough sachet and give it a quick mix. Smear the thali with oil and pour the above mixture

Put the thali in the vessel or the pressure cooker without the whistle

Steam for 15-20 minutes

To check insert a fork .If it comes out clean means it's done

Take it out and cool completely

Garnish:

Heat the oil ,add the mustard seeds . Let it splutter than put the curry leaves, seasame seeds and the green chillies. Spread this on the dhokla

Cut the prepared dhokla in square pieces and garnish with red chilli powder and coriander leaves

Serve it with mint coriander chutney

Vermicelli bird's nests - sweet dish for bird theme party

Prepared these cute little nests for my daughters bird theme birthday! They are so easy to make and taste delicious. It was loved by Kids and adults. I was glad that my first time experiment was very well liked. It looks so unique and innovative that some of my relatives could not stop drooling over these, asking recipe to impress in their parties :)

Lets to to the recipe without much adieu..

You can check the original recipe here. I followed the same, but added milk for cooking the vermicelli. Since cooking only in condensed milk left it very hard. So I softened it a little in milk. 

Ingredients

Vermicelli, crushed - 2 cup

Condensed milk - 100g

Butter - 2 tbsp

Dessicated coconut - ¼ cup

Cardamom powder - 1 tbsp

Rose water - 1 tbsp

Milk - half cup

For garnish:

Pistachio, Almonds

Instructions

Heat butter in a pan.Add vermicelli and roast till it turns golden brown.

Add condensed milk and mix well. Cook for 3-4 minutes. Add milk and cook for 2 min.

Add desiccated coconut, cardamom powder and rose water. Mix well and cook for another 2 minutes.Remove from heat and let it cool slightly. Take 2 tbsp of mixture and form into a nest. Top with chopped nuts!

Dahi ke sholey - bread recipe

INGREDIENTS 

8 bread slices 
oil for deep frying 

for stuffing: 
½ cup hung curd/hung yogurt 
1 finely chopped onions 
½ green bell pepper 
2 tbsp chopped veggies of your choice 
⅓ tsp pepper powder 
salt as required 

for Maida paste(gum) 
1 tbsp maida 
1 tbsp water 

INSTRUCTIONS 
Make hung curd in a bowl and then add the chopped veggies, onion and mix everything well. Add the Pepper powder and salt, mix well. 
Take bread slices, trim the edges and then flatten it using the rolling pin. 
Mix maida with water, make the a thick paste and use this as a gum to seal the edges of the rolls. Now keep a tbsp of stuffing in a corner of the bread and brush the maida paste around the corners and then roll the bread. Seal the edges tightly. Do this for remaining bread also. 
fried bread rolls Heat the oil and fry the bread rolls in medium to low flame, carefully. Once it turns golden brown take it out. You can slice it while serving. Serve hot Dahi ke Sholay as a snack with Chat chutneys. 
for stuffing, you can add corn or your favourite veggie, but chop them finely and add them. 

Spicy Pudina Aloo | Minty potato | Side dish

Sharing this yummy preparation using potato. This is my dear friend Doll's recipe. :) 

INGREDIENTS-

• Potatoes,boiled - 5 (medium)
• Mint leaves - 1/4 cup
• Coriander leaves - 1/2 cup
• Green chilies, chopped - 2
• Mango powder - 1.5 tsp
• Chili powder - 1tsp
• Turmeric /haldi - 1/3 tsp
• Salt /namak - to taste
• Cumin /jeera - 1tsp
• Cooking Oil - 5 tbsp

Procedure 

Peel and chop boiled potatoes in medium size pieces. Wash and grind mint,corinader and green chilies into a paste. Heat oil in a heavy bottom pan. Add cumin and when it start crackling add the mint paste. Stir fry till it start giving a nice aroma. Now add all the spices in it and stir. Add chopped potatoes and gently mix. Add 1/2 cup of water and simmer till potato absorb all the water. Serve hot as a appetizers, snack or side dish.

Daal dhokli | One pot meal | Rajasthani/Marwadi cusine

Ingredients for Dal Dhokli Recipe

• Arhar Dal - 1/2 cup (100 grams)
• Wheat Flour - 1/2 cup (100 grams)
• Gram flour - 2 tbsp (20 grams)
• Ghee - 2 -3 tbsp
• Asafoetida - 1 pinch
• Cumin seeds - 1/2 tsp
• Red chilly powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Dry red chilly - 1
• Green chilly - 1 (finely chopped)
• Curry leaves - 7-8
• Green coriander - 1 tbsp (finely chopped)
• Salt - 1.5 tsp or as per taste
• Carom seeds - less than 1/4 tsp 

How to make Rajasthani Dal Dhokli Recipe

Clean and wash the dal thoroughly. Soak in water for 1/2 to 1 hour, prior cooking. Place dal and 2 cup water in a pressure cooker. Also add 1 tsp salt and cook until it simmers once. After one simmer, cook for another 2 to 3 minutes. Turn off the flame and let the steam escape. Keep the dal as it in the pressure cooker. 

Take flour, gram flour, 1/4 tsp salt, 1 tsp ghee and carom seeds in a bowl. Mix all ingredients really well. Add water little by little and knead soft flour, similar to that required for making chapattis. For kneading this much quantity of flour, 1/4 cup of water has been used. Cover the dough and keep it aside for 10 to 15 minutes to set. Dough will get puffy. 

Grease your hands with some ghee and knead the dough again. Dough for making dhokli is now ready. Make a lump from the dough and roll giving it a round shape. Dust it with dry flour, place it over the rolling board and roll out in a chapatti. Now cut it into 1-1 inch strips. Cut these strips into two halves from center. 

For cooking dhokli, take 2 to 3 cups of water in any vessel and allow it simmer. When water starts boiling, place dhokli pieces into. Cook the dhokli on high flame for 10 to 15 minutes and keep stirring at regular intervals. 

Prepare tadka for the dal:

Take ghee in a pan. When ghee in hot, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, curry leaves, dry red chilly, chopped green chilies and coriander powder. Saute the spices for few more minutes. add red chilly powder and mix well. Saute the masala until oil starts separating from it. 

Masala is ready. Now mix cooked dal and dhokli into the pressure cooker and masala in the vessel with dhokli. Mix everything really well and cook for 5 minutes on low flame. 

Dal dhokli is ready, mix few chopped coriander leaves into it and take out in a bowl. Garnish with some more coriander leaves and ghee. Serve steaming hot dal dhokli and relish eating. 

Diwali special chiroti - diwali snacks

Chiroti is a popular dessert in traditional Maharastra cuisine. This delicacy is called Pathir Pheni or Khaja. 

Chiroti is a fried flaky pastry with concentric circles of delicate layers. 

Making chiroti is not a complicated process as it might appear to the beginner cook. A stack of three to four thinly rolled out rotis that have been smeared with a paste of rice flour/corn flour are rolled up into a cylindrical log and sliced into 1/2″ thick pieces. These cut out pieces are again rolled out thin and deep fried to a golden shade. This crunchy delight is highly addictive. Chiroti is one the best Indian sweets recipes that you can make for family and friends this Diwali. :)

Ingredients

Plain Flour - 2 cups (maida)

Ghee - 2 tbsps, melted

Salt - pinch

Sugar - 3/4 cup, powdered and mixed with 1/2 tsp cardamom powder

For paste:

Rice flour or corn flour - 2 tbsps

Ghee - 1 1/2 tbsps, melted

For sugar syrup: (if using syrup to dip the chiroti)

Sugar - 1 cup, granulated

Water - 1 cup

Cardamom powder: 1/2 tsp

Method

In a bowl, add the flour, salt and melted ghee and mix well. Slowly add enough water to make a smooth yet firm dough like puri dough. Cover the dough and keep aside for an hour.

The authentic recipe calls for deep frying in ghee. I have deep fried in oil.

Ensure that the dough is tight and not soft like chapati dough.

While the dough is resting prepare the powdered sugar mixture. In a bowl, add the powdered sugar and cardamom powder and mix well. Keep aside.

If using sugar syrup to dip the fried chiroti, prepare the syrup. Heat water and granulated sugar in a vessel till sugar is melted and then continue to simmer till the mixture thickens to single thread consistency on low flame. Add cardamom powder and mix. Turn off flame. Keep aside.

In a small bowl, mix rice flour with melted ghee and keep aside. This paste is used to bind the layers of rotis.

Pinch off dough such that you have 6 large lemon sized balls. Roll each into thin rotis. Place a roti on your work surface, smear a tsp of the prepared rice flour paste all over the roti. Place another rolled out roti over it and again smear with a tsp of rice flour paste. Again repeat the process by placing another roti over the second roti and smear with rice flour paste. Now gently roll the pilled up rotis into a log and cut into 1/2" thick circles. Make another log following the same process using the remaining three rotis.

With the help of the rolling pin roll out each of the thick circles into thin rotis of 4" to 5" in diameter.

Heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to low medium and place 3 or 4 rolled out chirotis into the hot oil. Splash the hot oil from the sides using the slotted spoon on top of the chiroti.This helps in puffing up chiroti nicely and all the layers will get separated. Deep fry the chirotis on a medium flame, flipping them gently to cook all over. Once they turn to a golden shade, remove onto an absorbant paper. Immediately sprinkle a heaped tbsp of the powdered sugar over each of the hot chirotis so that the sugar adheres to them while it is hot.

If using sugar syrup, place the hot chirotis that have been removed from the oil into the prepared sugar syrup. Allow them to absorb the syrup. 

Store in an airtight container and they stay fresh for at least one week to ten days.

Besan laddoo

Sharing a lovely sweet for Diwali. This is such a soul satisfying sweet. Although I am on a perpetual weight loss plan, I simply cannot resist have a bite of these when they are still in stock ;)

Ingredients
3 cups besan
2 cups fine rava (sooji/samolina)
3 cups sugar
2 cups ghee
1 tablespoon cardamom  powder
½ cup raisins, dry fruits (optional)


Directions
Roast rava(sooji/semolina) on medium flame without ghee until it becomes very light and roasted aroma starts coming from the rava(sooji/semolina). Roast besan with ghee on slow flame until it becomes very light and slight change in colour (roast besan very patiently otherwise it will  taste really bad). Add rava(sooji/semolina)in it and mix it nicely …roast it again on low flame for 5 minutes. Turn off the gas after the mixture has a nice reddish color. When the mix is of the temperature where it can be handled, add the sugar into the roasted rava-besan ghee mixture. Add cardamom powder & raisins in it. Allow it to cool or until it becomes little hard for making ladoo. Make small ladu of this mixture. Enjoy!!

Bread and paneer discs

Made and enjoyed this yummy appetizer with friends in Sydney.  It was loved by all :)

Recipe source:
www.cookingoodfood.com/2014/11/baked-double-decker-cheese-rings-500th.html?m=1

Mixed lentil muthia / muthadi

I came to know about muthia after marriage. Sharing this lovely recipe from MIL

Ingredients

1.5 cups of soaked tuvar daal 

1/2 cup soaked split chickpeas (chane ki dal)

1/2 cup soaked moong daal

chipped ginger 1 tbsp or more

red chilly powder or green chillies chopped to taste

whole cumin seeds 2 tsp

whole pepper corns 2 tsp

turmeric powder 1 tsp

salt to taste

chopped fenugreek leaves/coriander leaves(optioanl)

Procedure:

Blend the daals together in a mixie jar or food processor without adding any water to it.

In  a bowl add the chopped greens and the lentil paste , add the turmeric powder and salt to taste.Now mix together everything, using your fingers, making it a loose dough. You can add a  little chick pea flour or any millet flours (like bajra or jowar or even corn meal)to make the dough to a workable consistency. I 

Make small lemon sized balls with the mixture and keep them on a greased glass or ceramic plate.

Steam the balls in a steamer or keep them covered in a strainer on top of boiling water.Cut the balls and temper them.  

The tempering

oil 1 tsp

asafoetida 1/8 tsp

whole red chilly broken in two parts

small variety mustard seeds (rai) 1 tsp

sesame seeds 2 tsp

Heat oil in a pan and add the remaining ingredients in the order of the list one by one. As soon as the sesame is fried as it is added last, add the dumplings and toss them with the tempering mix. let the balls become crisp in oil. 

The greens or other vegetables like grated carrots, cabbage and spring onion make a great combination for such dumplings.

Cake Pops | Kids Birthday Party Idea

Happy 5th birthday dear blog and my love. .my daughter!  Yes they share their birthday month..just a week apart!  So you know how this blog is like a baby to me. And a sibling to my kiddo..helping me document her chirpings..her learnings.. .her tantrums..her activities which we love doing together!  And not to forget her very clever conversations!  

Kiddo and me together made these cake pops on her last birthday in Sydney.  Super excited as we always are.. had lotta fin making these and getting messy! She wanted us to make these again this year.. But being super busy in office and home..could not get myself to do it this time. Hope todo it soon! 

These aee really simple to make with no cooking involved.  Do give it a try with your kids..m sure ut will be fun! :)

Ingredients 

Any cake - crumble it ( i used chocolate cake )

Condensed milk / Milk Maid / Any frosting - 1- 2 tbsp ( depends on moistness of the cake )

Dark Chocolate - around 50 gms

Vegetable oil - 1 - 2 tsp ( one with very mild flavor )

Sprinkles / decorating

Lollipop sticks / fruit sticks

Method : 

Take cake in a wide bowl.Crumble the cake with your fingers such that it resembles coarse bread crumbs.To start with , add a tbsp of condensed milk to the crumbs. Mix it using your hands. Check if you are able to form a ball. If it is little dry, add some more condensed milk and make a dough. But be careful not to add too much and make it too soft.It should just hold shape

Divide the dough into small balls. Smoothen the surface by greasing your hands.

Cover n keep in freezer for abt 1-3 hours.

When its time to take out cake balls from fridge , prepare coating . Before you start melting chocolates keep all the things handy like sprinkles,stick,chocolate etc. Because decoration part has to be done quickly before chocolate coating hardens.

Cut dark chocolates to small pieces and melt it using double boiler method. i.e Fill a saucepan with water and keep it on stove to heat.Take chocolate pieces in another bowl and place it inside / above the saucepan.Take care that water doesn't enter into choco bowl .Now the from the heat of the inner saucepan chocolate gets melted .To it add oil , mix and bring to dropping consistency. 

Dip one end of the stick into the melted chocolate and insert gently to the cake balls. This will help the stick to adhere to cake balls. But do not pierce too deep or the cake ball may fall apart. Do for all the balls.

Now dip cake balls into chocolate coating. Swirl, rotate such that whole cake balls are covered well.Shake off gently side ways to remove extra coating.

Now quickly decorate the cake pops by sprinkling some sprinkles before chocolate dries off. My little one helped wth this step :)

Stick the cake pops to themocoal and allow them to dry. 

Once the chocolate is set , serve them . You can keep in fridge for a week and relish as required like any other chocolates .

lav-art-craft-food.blogspot.in/?m=0

Mango Coconut fudge/burfi | Easy sweet recipe

Wish you a very happy holi dear friends. The colorful festival of Holi is celebrated on Phalgun Purnima which comes in February end or early March. Holi festival has an ancient origin and celebrates the triumph of 'good' over 'bad'. The colorful festival bridges the social gap and renew sweet relationships. On this day, people hug and wish each other 'Happy Holi'.

Holi celebration begins with lighting up of bonfire on the Holi eve. Numerous legends & stories associated with Holi celebration makes the festival more exuberant and vivid. People rub 'gulal' and 'abeer' on each others' faces and cheer up saying, "bura na maano Holi hai". Holi also gives a wonderful chance to send blessings and love to dear ones wrapped in a special Holi gifts.

Sharing a special sweet which you can make and relish with your loved once on this day. It is the Mango coconut barfi. With the sweetness of mango and the goodness of coconut, this is a sure treat for the tastebuds!

Ingredients

1 1/2 cups shredded coconut fresh/frozen

½ cup milk

½ cup sugar

1/3 cup mango pulp (fresh or canned)

1 Tbsp ghee

1/2 tsp cardamom powder

Grind dry fruits (pista, kaju)

Preparation

§   Take a thick bottom pan, on low flame add the shredded coconut first and toast it until the coconut turns dry and gets a light brown color. 

§   The coconut gets burnt very fast so great caution has to be used while toasting this. The aroma that the coconut emits at this time is simply divine.

§   Add the milk, sugar and mango pulp and stir continuously on medium flame.

§   Add the ghee at regular intervals. After about 15-20 minutes the mixture starts becoming thick.

§   Now add the cardamom powder and mix thoroughly.

§   Grease a small plate and pour this mixture into it and even it on the top with a spoon or spatula so that it is about 0.5 inch thick. Sprinkle some dry fruits.

§   Cut into desired shapes 

Moong Sprout Usal | Steamed moong sprout salad - healthy breakfast

Hi friends
I am sharing the moong sprout salad. . This is one of my favorite dishes  as a kid, ofcourse by mom :) just loved having this as breakfast or even as side dish with chapati for lunch or dinner!

Recipe source: tarla dalal
Ingredients

1 cup Moong Sprout
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup chopped onions
1 cup chopped tomatoes
1/2 tsp turmeric powder (haldi)
salt to taste

For The Garnish1/4 cup finely chopped onions
2 tbsp finely chopped coriander (dhania)

For Servinglemon wedges

Method

1. Heat the oil in a pressure cooker and add the cumin seeds and asafoetida.
2. When the cumin seeds crackle, add the onions and sauté on a medium flame for 1 minute.
3. Add the tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally.
4. Add the moong sprouts, turmeric powder, salt and 1½ cups of water, mix well and pressure cook for 3 whistles.
5. Allow the steam to escape before opening the lid.
6. Garnish with onions and coriander and serve hot with lemon wedges

Gond aata ladoo - healthy winter recipe

Hi friends. .as the mercury is dropping in this part of the world. .people are switching to foods that keep the body warm and provide the much needed nutrition for the bones.

These include.  Yummy carrot halwa..seasame ladoos..bajra khichdi..pakodas..and the all time hit gond ke ladoo. Gond Ke Ladoo, is a traditional Rajasthani sweet.'Gond' is the edible gum which is in crystal form in pearly yellowish translucent pieces of different sizes. This edible gum generates heat and that is why it is usually consumed in the winters. It comforts one as it helps to keep the body warm. Gond is fried in ghee, puffed up and added to roasted wheat flour to make Ladoos.

Prepared these over the weekend with mil. Here is the recipe :

Ingredients:

Wheat flour/ Atta, 1 1/4 cup

2tbsp rava

1tbsp besan

Edible Gum/Gond/Khatira- 3 Tablespoons

Powdered Sugar- 1/2 cup

Black pepper powder- 1/4 teaspoon

Cardamom Powder,-1/2 teaspoon

Ghee, 1/2 cup + 2 tablespoons Mixed Nuts (cashew, almonds and raisins)- 1cup

2tbsp coconut powder

Method:

1. Heat 1/4 cup of ghee in a pan, add edible gum and fry till it is puffed up. Remove it from the pan and then drain excess ghee and roughly break them to pieces with a rolling pin and set them aside.
2. In the same pan add 2 tablespoon of ghee and roast all the nuts for 1 minute or till they become nice brown. Set aside.
3. Now, on a low-medium flame, heat the remaining ghee and add the wheat flour and roast it, stirring continuously till the flour starts to change its color. Add the rava and besan and keep roasting for 2 mins.
4. Turn off the heat. Let it cool lightly so that it is comfortable to handle. 
5. To the above roasted flour, add the crushed edible gum,black pepper powder, nuts, powdered sugar, cardamom powder, . coconut powder and mix well. 
6. Take this mixture and shape them into ladoos of the size you want.