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Durga Ashtami/ Navmi Special: Indian Thali

Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for Navmi (last day of Navratra). This food is offered to Goddess and then to nine little girls. The compulsory dishes for the offering are Halwa (Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram). Rest of the menu is optional.

I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.

Link for Aata Halwa or Pudding recipe:
http://shvetasrecipes.blogspot.com/2011/04/aate-ka-halwa-or-kada-prashad-wheat.html

Link for Kala Chana recipe:
http://shvetahora.wordpress.com/2009/02/12/protein-packed-punjabi-kala-chana-black-chickpeas/

Note: But for this special festival navratri menu, avoid using onions and garlic in the food.

Link for Khaman-Dhokla recipe:
http://shvetasrecipes.blogspot.com/2010/03/khaman-dhokla-gujrati-speciality.html

Link for Shahi Kheer recipe:
http://shvetahora.wordpress.com/2009/02/06/shahi-kheer-rice-pudding-indian-style/

Shakarpara: A sweet treat

Shakarpara means sugar treats. These are small diamond shaped sweets usually made during Diwali or other festivals. These sweets can be stored in air tight containers for 3-4 weeks.

Ingredients:
Approx. 12 servings

• Wheat flour - 1 cup
• All purpose flour (Maida) - 1/2 cup
• Ghee or butter  - 1/2 cup
• Sugar - 1 cup
• Milk  - 1/4 cup
• Cooking oil for frying

Method:

1. In a large bowl, combine wheat flour, all purpose flour and ghee. Mix well.
2. Ina sauce pan, combine milk sugar and 1/2 cup water. Bring it to a boil till the sugar dissolves completely. Take it off the heat and let it cool.
3. Now add sugar syrup little by little to the flour mixture and knead it into stiff dough.
4. Let the dough rest for 5 minutes.
5. Heat the oil in a pan for frying on medium heat.
6. Divide the dough into 4 equal parts. Take each part and roll the dough into 1/4 inch thick sheet.
7. Cut the sheet into small diamond shapes with the help of knife or the pizza cutter.
8. Carefully fry these diamonds in the medium hot oil till it becomes golden on both sides.
9. Drain them on the kitchen towel and cool them completely.
10. Once these diamond shaped shakarparas are completely cool, you can store them in air tight containers for 3-4 weeks.

Enjoy these sweet treats with a cup of coffee or masala tea.

Quick Gajar Halwa: Carrot Pudding

This is a quick and non-traditional recipe for Gajar halwa or Gajrela.

Ingredients:
Approx. 6 servings

• Carrots – 2 lbs
• Condensed milk – 1/2 can
• Ghee (clarified butter) – 2 tbsp
• Cardamom powder (elaichi) – 1 tsp
• Almonds, pistachio, cashews – 1/2 cup chopped

Method:

1. Lightly peel and grate carrots in food processor or with hand grater.
2. Pressure cook the carrots for 5 minutes.
3. In a heavy bottom pan, add the steamed carrots. Let the water dry out.
4. Now add ghee to the carrots. Sauté for 5 minutes. Now add condensed milk to these carrots.
5. Keep stirring. When it doesn’t stick to the pan anymore, it is done.
6. Now add cardamom powder and nuts to it. Mix well.

Enjoy carrot pudding or gajar halwa for dessert anytime.

Rasmalai: A melt in your mouth dessert

Rasmalai is a delicate and flavorful Bengali dessert. It is easy to prepare at home with a few ingredients. Rasmalai is milk patties soaked in cardamom and saffron flavored milk. It has very delicate flavor and is served chilled after the meal.

Ingredients:
For Rasmalai: Approx. 6 servings

Whole Milk – 1 gallon
Lemon juice – 1 tbsp OR Vinegar – 1 tbsp
Kesar (saffron) – 1/4 tsp
Almonds – 12
Pistachios – 10
Crushed cardamom seeds – 1 tsp
Sugar – 1.5 cups
Rose essence – 8 drops

Method:
Making Paneer or Cheena:

1. Squeeze fresh lemon juice in a bowl and keep aside. OR if using vinegar, add 1 tbsp vinegar to half cup water and keep aside.
2. In a heavy bottom pan, boil half gallon whole milk.
3. When milk comes to a boil, gradually add lemon juice or vinegar solution to it. Stir the milk gently and it starts curdling. Very soon the whey is separated from the curdled milk. Turn the heat off.
4. Now in a strainer, line the muslin cloth. Strain the above curdled milk from this cloth.
5. The solids on the muslin cloth are “paneer” or “cheena”. Wrap the paneer in a muslin cloth and rinse it under cold water for couple of times. Rinsing helps in taking out vinegar or lemon taste from the paneer. Squeeze well.
6. Hang this wrapped paneer to take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.
7. Paneer or cheena is ready to make rasmalai.

Making the Rasmalai:

3. Take fresh paneer or cheena on a large plate or surface. Knead it for at least 5 minutes. Make soft and smooth dough of it. Kneading is one of the most important parts of making rasmalai.
4. Once the paneer becomes very soft and smooth, divide the dough into 10 equal parts and roll them in smooth balls and flatten them a bit to form small discs shape.
5. Meanwhile, on medium high heat in a large vessel, boil 6 cups of water and add 1 cup of sugar to it. Mix well.
6. Add the above paneer discs to the boiling water very gently. There should be enough room for the discs to expand. Cover the lid for 2-3 minutes. Stir gently and let it boil for 5-6 more minutes.
7. Check the rasmalai patties, as they are almost doubled in size. Turn the heat off.
8. Carefully take the patties out of the sugar syrup. Squeeze them gently. Keep aside.
9. To prepare the malai, take the remaining half gallon milk in a non stick pan and bring it to a boil. Let it simmer on low heat for 15-20 minutes, stirring occasionally. Milk reduces and starts to thicken.
10. Add half cup sugar, rose essence, cardamom and saffron. Mix well.
11. Now carefully add rasmalai patties to this milk. Let it simmer for 5 minutes.
12. Turn the heat off and let it cool completely. Keep it in the refrigerator.

Garnish and serving suggestions:
Garnish with sliced almonds and pistachios and serve chilled.

Diwali Special: Namkeen poha chivda (Crunchy snack)

Namkeen Poha Chivda: Crunchy Snack
A simple and crunchy Diwali snack.

Ingredients :
Thin Poha (flattened rice) - 2 cups
Peanuts - 1/2 cup
Dalia (roasted chana dal) – 1/2 cup
Cashews  - 1/2 cup
Golden raisins  - 1/4 cup [OPTIONAL]
Garlic cloves - 4 minced
Curry Leaves – 15
Asafoetida (hing) – 2 pinch
Green chilies - 2 finely chopped
Dried coconut flakes – 1/4 cup
Mustard seeds – 1 tsp
Turmeric powder - 1 tsp
Sugar fine – 2 tbsp
Salt as per taste
Oil for tempering - 2 tbsp

Method:

• In a microwavable plate, dry roast half poha in microwave for 2 minutes on high. Repeat the same for other half. Keep aside.
• In a pan, heat oil. Now add mustard seeds, when it starts splattering, add minced garlic. Saute for 2 minutes.
• Add asafoetida powder, green chilies, peanuts, dalia, cashews, raisins, coconut flakes and curry leaves. Saute for few minutes.
• Now add turmeric powder and mix well. Also add roasted poha to the pan, mix well.
• Finally add salt and sugar and keep mixing gently. Take it off the heat or it will burn.
• Cool the mixture completely and store it in airtight container. It can be stored for a couple of weeks if kept airtight.

Enjoy this crunchy snack with Masala tea or Kesariya chai.

Fruit Custard

Fruit custard is an easy fruit salad with delicate creamy sweet sauce. It can be served as dessert or a side dish.

Ingredients:
For Fruit Custard – Approx. 6 servings

• Custard powder (Vanilla flavor) - 2 tbsp
• Whole Milk - 3 cups
• Sugar - 4 tbsp
• Seedless grapes - 1 cup
• Apple - 1
• Banana - 1/2
• Pomegranate seeds - 1/2 cup
• Almonds - 8
• Cashew nuts - 8

Method:

1. In a small bowl, take 1/2 cup warm milk and add 2 tbsp custard powder. Mix well to make it smooth and lump free. Keep aside.
2. In a heavy bottom pan, add remaining milk and bring it to a boil. Add sugar and mix well.
3. Now gradually add custard mix to the milk. Stir continuously. It starts to thicken.
4. Mix well and turn the heat off.
5. Cool it down at the room temperature and then refrigerate.
6. Clean and cut all the fruits in bite size pieces and keep aside.
7. Chop the nuts for garnish and keep aside.

Garnish and serving suggestion:

In a serving bowl, arrange cut fruits. Now pour chilled custard and garnish with chopped nuts and pomegranate seeds. Serve chilled.

Paneer pasanda

Paneer Pasanda is Indian cottage cheese in mild gravy. It has unique flavor of fenugreek leaves.

Ingredients:

For Paneer pasanda : Approx. 6 servings

• Paneer - 1 lbs

For sauce or gravy:

• Onion - 1 (pureed)
• Tomato puree - 1 cups
• Ginger paste - 1 tbsp
• Garlic paste - 1 tbsp
• Paneer - 2 tbsp grated
• Cashew nuts - 1/4 cup tbsp powdered
• Green chili - 1 tsp (finely chopped) [OPTIONAL]
• Heavy cream - 3/4 cup
• Olive oil - 1 tbsp
• Butter - 1 tbsp
• Sugar/Honey - 2 tsp

Dry Spices:

• Whole garam masala - 1 tbsp
• Cumin - 1 tsp
• Turmeric Powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Tandoori masala - 1/4 tsp
• Dry Fenugreek leaves (kasoori methi) - 2 tsp
• Salt as per taste

Method:

1. Cut paneer in 1x1 inch cubes. Put them in boiling water for 3-4 minutes. Drain, add some salt and tandoori masala on paneer pieces and keep aside for at least 20 minutes.
2. Very lightly shallow fry paneer cubes in 1 tbsp of oil. Keep aside.
3. Heat olive oil in a pan. Add whole garam masala. Let it crackle. Add cumin to it. Then add pureed onions and saute them, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
4. Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala powder and salt.
5. Add grated paneer and cashew nut powder to the gravy. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add honey to it. Stir in heavy cream and simmer for 10-15 minutes.
6. Add paneer pieces to the gravy. Simmer for another 5 minutes.
7. Add kasoori methi and mix well. Paneer pasanda is ready to be served.

Enjoy with fresh naan, paratha or steamed basmati rice.

Sweet Saffron Rice

Happy Ganesh Chaturthi!

Sweet saffron rice can be prepared as an offering to Lord Ganesh. It needs few ingredients, usually available in your pantry. Enjoy this simple yet flavorful recipe to start the festivities.

Ingredients:

• Basmati Rice - 1 cup
• Ghee (clarified butter) - 2 tbsp
• Sugar - 1/2 cup
• Saffron - 12 strands
• Cloves - 4
• Cinnamon stick - 1
• Black pepper corn - 4
• Cardamom Powder - 1 tsp
• Raisins - 1/4 cup
• Almonds - 1/4 cup (or any nuts of your choice)

Method:

1. Wash and soak rice in water for an hour.
2. Soak saffron strands in 2 tbsp milk in a bowl. Keep aside for 10 minutes.
3. In a pan, heat ghee on medium low flame. Add cloves, cinnamon, cardamom powder, black pepper corns. Sauté for 2 minutes.
4. Add raisins and almonds to it. Sauté for 2 more minutes. Keep aside.
5. In a large vessel, boil rice in 3 cups of water till almost done. Add 1 tbsp ghee to prevent rice from sticking together. Drain off the excess water and spread the rice to cool down.
6. Add the above spice mix to the cooked rice. Also add sugar and dissolved saffron. Mix gently.
7. Cover it and cook on low flame for 10 minutes. Saffron rice is ready to be served.

Garnish:
Garnish sweet saffron rice with sliced almonds and saffron strands. Enjoy as dessert after a meal.

Mutter ki Kachori (Green peas stuffed snack)

Happy Independence Day!

Mutter ki Kachori (Green peas stuffed snack)

Kachori is one of the most common western Indian snacks. This recipe has green peas as main ingredient for filling. It is great on its own with tea/coffee and even tastes better as assembled chaat.

Ingredients:
For Kachori shell:

• All purpose flour (Maida) - 2 cups
• Melted butter or ghee - 2 tbsp
• Water (enough to make firm dough)
• Cooking oil to fry
• Salt as per taste

For Filling:

• Green peas - 3 cups (fresh or frozen)
• Ginger garlic paste - 2 tbsp
• Green chilies - 2
• Shredded coconut (fresh or dry) - 1/2 cup
• Cumin Seeds (Jira) - 2 tsp
• Garam masala - 1 tsp
• Amchur powder - 2 tsp
• Salt as per taste
• Cooking oil - 1 tbsp

Method:
To prepare filling:

1. In the microwave, cook green peas with very little water for 6 minutes, keeping it covered.
2. In the food processor, grind these green peas coarsely with green chilies.
3. In a pan, heat cooking oil. Add cumin seeds. When it starts splattering add ginger garlic paste to it. Sauté for 2-3 minutes.
4. Now add green peas mixture and shredded coconut to it. Mix well. On medium low heat let it sit for 10-15 minutes. For fresh coconut it takes longer.
5. Once the mixture is all dried up, add amchur powder, garam masala and salt. Mix well.
6. Take it off the heat and let it cool completely before filling in the kachories.

To make Kachoris:

1. Combine all purpose flour, butter or ghee and salt. Mix evenly. Now add little by little water to make flaky dough.
2. Knead well to make it firm dough.
3. Keep the dough aside for 5-10 minutes.
4. Take small ball size dough. Roll it into small circles. Place 1 tbsp of prepared filling in the centre and bring the edges together. Make an even ball; flatten it a bit by pressing your thumb in the center gently.
5. Heat cooking oil for frying the Kachoris. Oil should be medium hot.
6. Deep fry kachoris very slowly till it is crisp and golden on both the sides.
7. Drain it on paper towel and let it cool down. Store it in an air tight container.

Serving Suggestions:
Assemble Mutter ki kachori as chaat. Place 2 kachoris on a serving plate. Garnish it with sweet tamarind-date chutney, green chutney and spiced yogurt. Also add chopped red onion, namkeen sev and chopped cilantro.
Mutter ki kachori is ready to be served.

Indian flag image source: http://perfecthdwallpapers.blogspot.com/2011/08/indian-flag-wallpapers.html

Namak pare: Holi Special

Namak Pare (Savory snacks)
These snacks are mostly prepared during festivals. But being such an easy recipe it can be enjoyed any time. Namak pare brings back lots of childhood memories. In our house hold, we enjoyed them year round. Thanks mom for such a wonderful snack!

Ingredients for Namak pare:

• All purpose flour (Maida) – 1.5 cups
• Semolina (Sooji) - 1/2 cup
• Carom seeds (Ajwain) - 1 tsp
• Yogurt  - 1/4 cup
• Butter/ Oil  - 2 tbsp
• Salt as per taste
• Cooking oil for frying
• Water to knead dough – 1/4 cup

Method:

1. In a large bowl, add all purpose flour and semolina.
2. Now add carom seeds, yogurt, 2 tbsp butter or oil and salt.
3. Knead it into a little stiff dough using very little water. Keep aside for 15 minutes.
4. Now divide the dough in 6 parts. Roll each part into a ball and keep aside.
5. With the help of rolling pin roll each ball into 10 inch diameter circles.
6. Cut these circles into thin strips and cut them again into 2-3 inch length.
7. Deep fry these pieces till light golden in medium hot oil.
8. Drain them on kitchen towel and let them cool completely.
9. Store these snacks in air tight containers for longer shelf life.

Enjoy Namak Pare with a cup of tea or your favorite drink anytime of the day.

Rava Laddoo [Semolina dessert]

Ingredients: [For Approx.30 laddoos]
Fine Rava/Sooji – 2 cups
Butter/ Ghee – 1/2 cup
Shredded Dry Coconut – 1.5 cups
Sugar – 1.5 cups
Evaporated Milk – 1 can
Cardamom Powder – 1 tsp
Saffron – 1 pinch
Golden raisins – ¼ cup
Cashew/Almond– ½ cup

Method:

• In a pan, heat 2 tbsp butter/ghee. Lightly roast raisins, almonds and cashews. Drain on kitchen towel. Coarsely chop nuts and keep aside.
• In the same pan, add the remaining butter/ghee on medium heat. Add rava/sooji and fry until you get the nice roasted rava aroma.
• Add shredded coconut and sugar and mix well on low heat for a minute.
• Now add raisins, nuts, cardamom powder and Saffron. Mix well.
• Add evaporated milk and turn off the stove. Keep mixing for few minutes until the evaporated milk is well incorporated.
• Pour the mixture in a bowl or thali. Let it cool till its managable. Do not cool completely.
• Take small amount of the mixture in your palm and make lemon size balls.

Vegetable Fried Rice

Ingredients: [Approx. 4 servings]
Basmati rice - 1.5 cup
Onions – 1 medium [sliced]
Tomato – 1 [finely chopped]
Potatoes- 1 [cut lengthwise]
Cauliflower – 1 cup [small florets]
Red bell pepper- ½ [cup cut strips]
Green peas – ½ cup
Garlic –½ tbsp minced
Ginger-½ tbsp grated
Cooking oil – 2 tbsp

Spices:
Cinnamon whole – 1 stick
Black pepper corns – 1tsp
Cloves - 8
Cumin seeds [Jira] -1 tsp
Red chili powder - 1 tsp
Turmeric powder -1/2 tsp
Garam masala powder - ½ tsp
Salt to tastes

Method:   

• Wash basmati rice twice. Cook the rice with 3 cups of water.   
• Clean and cut all the vegetables as directed. Keep aside.   
• In a pan on medium heat, add cooking oil. Add cinnamon sticks, cloves, black pepper corns and cumin seeds. Also add sliced onions. Sauté for 2-3 minutes.   
• Now add cut potatoes, mix well and cover the pan to get potatoes cooked.   
• When potatoes are half done, add ginger-garlic and all the vegetables. Sauté on high for 3-4 minutes.   
• Add all these cooked vegetables to the cooked rice and add red chili powder, turmeric powder, garam masala and salt.   
• Mix well and slow cook the vegetable fried rice half covered for 4 more minutes.

Serving Suggestions:
Serve steamy vegetable fried rice with boondi raita [spicy yogurt] for any meal.

Diwali Special: Besan Ladoo

HAPPY DIWALI! 

Besan Ladoo
Festivities are in the air. Besan Ladoo is one of the most popular sweet in India. It needs few ingredients and is very simple to make. Enjoy these homemade ladoos this Diwali.

Ingredients:

For Besan Ladoo (20 pieces approx.)

Ladu besan (gram flour) flour – 2.5 cups
Ghee – 1.5 cup
Powdered sugar – 1.5 cup
Cardamom powder – 2 tsp
Almonds – ½ cup
Cashews – ½ cup

Method:

• Crush almonds and cashews in the food processor and keep aside.
• In a heavy bottom pan heat ghee. Now add besan and mix well.
• Keep stirring the mixture for approx. 20 minutes till the mixture turns golden and gives roasted aroma.
• Pour the mixture in a thali. Now add cardamom powder, almonds, cashews and powdered sugar. Mix evenly.
• Let it cool a bit and then start making lemon size balls (Ladoos) of the above mixture.
• Garnish with halved cashews and enjoy.

Raj Kachori

Kachori is one of the most common western Indian snacks. It is great on its own with tea/coffee and even tastes better as assembled chaat. It lasts for a couple of weeks if stored properly in air tight container, so it is a great anytime snack.

Ingredients:

For Raj Kachori [Approx 15 pieces]

For cover:

All purpose flour [Maida] – 2 cups
Melted butter or ghee – 2 tbsp
Water (enough to make firm dough)
Cooking oil to fry
Salt as per taste

For Filling:

Moong dal [Yellow split] – 1.5 cups
Saunf [Fennel seeds] – 1 tsp
Ajwain [Carom seeds] – 1 tsp
Jira [Cumin seeds] – 1 tsp
Hing [Asafoetida powder] – 2 pinch
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Amchur powder – ½ tbsp
Garam masala powder -1 tsp
Cooking oil – 2 tbsp
Salt as per taste

Method:

To make filling:

• Soak moong dal for at least 4 hours.
• Steam moong dal till its half done. Keep aside to cool. In the food processer, coarsely ground the moong dal.
• In a pan, heat cooking oil. Add cumin seeds. When it starts splattering, add hing and steamed moong dal. Also add red chili powder, turmeric powder, garam masala, amchur powder and ajwain. Mix well.
• Cook till the filling is all dry. Keep aside to cool.

To make Kachoris:

• Combine all purpose flour, butter or ghee and salt. Mix evenly. Now add little by little water to make flaky dough.
• Knead well to make it firm dough.
• Keep the dough aside for 5-10 minutes.
• Take small ball size dough. Roll it into small circles. Place 1 tbsp of prepared filling in the centre and bring the edges together. Make an even ball; flatten it a bit by pressing your thumb in the center gently.
• Heat cooking oil for frying the kachoris. Oil should be medium hot.
• Deep fry kachoris very slowly till it is crisp and golden on both the sides.
• Drain it on paper towel and let it cool down. Store it in an air tight container.

Note: Kachoris can have different fillings such as peas, mawa filling as dessert etc.

Serving Suggestions:

Assemble Raj kachori as chaat. Place 2 kachoris on a serving plate. Garnish it with sweet tamarind-date chutney, green chutney and spiced yogurt. Also add chopped red onion, namkeen sev and chopped cilantro.

Raj kachori is ready to be served.

Holi Special: Namkeen Karele [Savory snack]

Namkeen Karele [Savory snack]

This attractive treat tastes as good as it looks. It is flaky, crunchy and super delicious. I bet not only kids, grown-ups get tempted to grab some of them. I have learned this recipe from my mother-in-law few years back. Since then, I try making them during festivities.

Ingredients:
For 50 pieces approx.
All purpose flour (maida) - 1.5 cups
Whole wheat flour - 1/2 cup
Vegetable oil – 3 tbsp
Cumin seeds – 1 tsp
Ajwain – 1 tsp
Salt as per taste
Water (enough to make firm dough)
Cooking oil to fry

Method:

• Combine all purpose flour, whole wheat flour, cumin seeds, ajwain seeds, vegetable oil and salt.
  
• Mix together well and add water very slowly to make dough. Knead well to make it a little firm dough (puri kind).
  
• Keep the dough aside for 10-15 minutes.
  
• Take a small ball out of this dough and roll a small puri.
  
• Cut it vertically, but take care not to cut all the way. Do not separate the cuttings.
  
• Slowly roll the slit puri and gently twist both the sides to give it a karela shape.
  
• Repeat the above process to make all the karelas.
  
• Fry them carefully in medium hot oil.

Serve them any time with tea of coffee.

Holi Special: Gulab Jamun

होली और रंग पंचमी के शुभ अवसर पर,
होली के रंग, मिठाइयों के संग।

Gulab Jamun 

Gulab Jamun is my favorite dessert since my childhood. My mom makes the yummiest gulab jamuns of all. On almost all the occasions, in India, she makes them from scratch.But here in US, since I don’t get mava as we get in India, so with my mom’s suggestion, I tried these Gulab Jamuns from the Chitale gulab jamun mix (from Pune). They turned out pretty good.
Chitale gulab jamun mix is now available is most of the Indian grocery stores in Bay Area.

Ingredients: For Gulab Jamun (50 pieces)

Chitale Gulab Jamun mix- 1 pkt [400 gms]
Sugar – 6 cups
Cardamon powder [Elachi powder] – 2 tsp
Saffron strands [Kesar] – ¼ tsp
Goldan raisins [kismis] – 1/2 cup
Water – 240 ml [ 1.5 cups]
Water – 6 cups [for syrup]

Method:

• In a bowl, gradually add little by little, 1.5 cups of water to the mix. Mix well.  
• Gently knead the mixture to make it an even dough.  
• In another large vessel, take 6 cups of water and add 6 cups of sugar. Also add saffron and cardamom powder to it. Bring it to a boil. Mix it well and boil again.  
• Take the dough and divide it into small 50 parts. Take golden raisin and put one raisin in the center of each portion. Roll each portion into a smooth ball. Make all the balls and keep aside.  
• In a pan, heat cooking oil for frying the gulab jamuns. Deep fry the gulab jamuns on medium high heat. It should take approx 7-8 minutes to become golden brown. If it happens before that, oil is too hot and jamuns won’t be able to cook all the way through. If it takes more time than 7-8 minutes, the oil is not hot enough.  
• Drain all the fried gulab jamuns on a kitchen towel. Let it sit for 4-5 minutes and then add all jamuns to the sugar syrup. Let them completely soak for couple of hours.  
• Gulab jamuns are ready to eat.  

Serving Suggestions:

Enjoy Gulab jamums hot or chilled. I prefer them hot with chilled vanilla ice-cream on the side. 

Diwali Special: Walnut-Dates Roll

Walnut-Dates Roll

Continuing the tradition of posting recipes for Diwali, I am sharing the recipe for healthy and simple Walnut – Dates Roll. Hope you like it.
Walnut-dates roll is a simple and healthy recipe. Enjoy as a dessert after a meal or anytime of the day.

Nutritional facts:

Walnuts: Walnuts are a delicious way to add extra nutrition, flavor and crunch to a meal. While walnuts are harvested in December, they are available year round a great source of those all-important omega-3 fatty acids.

[Source: http://www.whfoods.com/]

Dates: California dates are loaded with the energy you need every day – to win a marathon or get you through a tough day. With only 24 calories per date (248 per 100 gram serving), dates are high in dietary fiber, carbohydrates, and contain more potassium than bananas! Yet they are virtually fat, cholesterol and sodium free!

[Source: http://www.nutsonline.com/]

Ingredients:

For Walnut–Dates Roll [Approx 20 rolls]

Walnuts [Akhrot]– 1.5 cups
Dates pitted [Pind khajoor] – 1.5 cups
Cardamom powder – 1/2 tsp
Brown sugar [golden] – 1 tbsp
Ghee [Clarified butter] – 2 tbsp
Whole milk – ¼ cup

Method:

• In the food processor, coarsely chop walnuts and dates separately.
• Heat a pan, add ghee and chopped walnuts. Sauté for 2-3 minutes on medium flame.
• Add cardamom powder, chopped dates, brown sugar and milk. Keep stirring for 5 minutes. The mixture should be evenly mixed.
• Divide the above mixture in two parts.
• Take each part and tightly roll it in a square piece of aluminum foil. Rolls should be at least 10 inches long and 2 inches in diameter.
• Put both the rolls, with the aluminum foil, in the freezer for 2 hours.
• Take out the rolls after 2 hours, take off the aluminum foil and with a clean knife, cut the roll into half inch thick discs.
• Lay the discs flat in a plate and again put it in the refrigerator of 2 hours.
• Serve chilled or at the room temp.

Serving Suggestions:

Enjoy Walnut-dates roll as a dessert after any meal.

I’m glad to announce that this recipe is included in a french site’s database, on their website

Link to the site: en.petitchef.com

Diwali Special: Mathri [Savory snack]

Happy Diwali!

Diwali [Festival of lights] is celebrated with great pomp and show throughout India and all around the world by Indians. Festive food, sweets and snacks play a huge part in the Diwali celebration. So I’ll be sharing few of my favorite recipes with you this week. Enjoy and happy cooking…

Mathri (Savory Snack)

 
 
 
 
 
 
 
 
 
 
 
 

Namkeen mathri is one of the most common north Indian snack. It is great on its own with tea/coffee and even tastes better with spicy pickle or mango chutney. It lasts for few weeks if stored properly in air tight container, so it is a great anytime snack.

Ingredients:

For Namkeen Mathri [Approx. 30 pieces]

All purpose flour [Maida] – 1.5 cup
Whole wheat flour – ¾ cups
Yogurt [Dahi] – ½ cup
Vegetable oil/ Butter – ½ cup
Ajwain – 2 tsp
Whole black pepper – 2 tbsp
Water (enough to make firm dough)
Cooking oil to fry
Salt as per taste

 
 
 
 
 
 
 
 
 
 
 
 

Method:

• Combine all purpose flour, whole wheat flour, yogurt, ajwain seeds, vegetable oil and salt.
• Mix together well and add water very slowly(spoon by spoon) to make dough. Knead well to make it a firm dough .
• Keep the dough aside for 10-15 minutes.
• Divide the dough into 4 parts. Make a long rope of each part.
• Take each rope and cut small discs with the help of knife. Now with the help of rolling pin, roll each disc into 2 inch diameter mathris. Prick each mathri with with the fork so that it will not puff when fried.
• Place one whole black pepper in the center of each mathri and press down gently.
• Repeat the process with the remaining 3 parts of dough.
• Heat cooking oil for frying the mathrisi. Oil should be medium hot.
• Deep fry mathris very slowly till it is crisp and golden in color.
• Drain it on paper towel and let it cool down. Store it in an air tight container.

Note: Mathris can be made in different flavors such as using Kasuri methi (one of my favorite) [fenugreek leaves], mango pickle masala in the dough etc.

Serving Suggestions:

Enjoy mathris with the tea/coffee any time of the day.

I’m glad to announce that this recipe is included in a french site’s database, on their website

Link to the site: en.petitchef.com

Pineapple Kesari [Low fat, sugar free]

It is very hard to find healthy and tasty desserts. So I altered the original Pineapple kesari recipe to fit in healthy recipe column. But this one is not shy in taste. It is simple and easy as well. So enjoy your dessert guilt free .

Ingredients:
For Pineapple kesari [4 servings]

Rawa – 1 cup
Crushed pineapple – 1 cup
Splenda (Sugar substitute) – 1.5 cups
Ghee/Butter – ½ tbsp
Water – 2 cups
Kesar (Saffron) – ½ tsp (dissolve in water)
Cardamom powder – ½ tsp
Kismis (Golden raisins) – ¼ cup
Cashews – ¼ cup coarsely chopped

Method:

• Dissolve saffron strands or Kesar in 2 cups of water.
• In a pan, add ½ tbsp of Ghee/butter. Add rawa and dry roast it on medium low temperature, till it releases rich aroma. It will look light golden in color.
• Add crushed pineapple and splenda to the pan and mix well. Immediately add the saffron water, while stirring continuously or it will be lumpy.
• Add kismis, cashews and cardamom powder to it and mix well.
• Cook for another 2-3 minutes and pineapple kesari is done.

Serving Suggestion:
Serve warm with your favorite ice-cream as a dessert after dinner.