ATE KE LADDU

Ingredients – Wheat flour – 2 Cup , Powdered Sugar – 1.5 Cup , Ghee –  1 Cup , Fox nut – Half cup , Cashew – Half cup

Recipe – Heat ghee in a pan . Put wheat flour in to this . Roast it on a low flame for 8 – 10 minutes . Switch off the gas when wheat flour become light brown or golden . Put this roasted wheat flour in a big bowl . Now roast fox nut . After roasting crush it in a grinder . Put this crushed fox nut in to bowl . Cut cashew in to small pieces . Add chopped cashew and powdered sugar in to bowl . Mix well . Make small laddu [ round balls ] from this mixture . If you feel mixture is dry to bind laddu , add some more ghee in to mixture . Ate ke laddu is ready to serve .

Note –

1 . Use thick wheat flour for better results .

2 . You can add or skip dry fruits and nuts according to your taste .

3 . Make laddu when mixture is warm .

In winter , jaggery gives health benefits , so when you make this laddu in winter then add jaggery instead of sugar . It takes less time to make and gives a delicious taste . You can also store it in a container for one month . Please try this and share your experience …..

MAKHANA KAJU CURRY

Ingredients – Fox nut – 1 Cup , Cashew nut – 1 Cup , Tomato – 3 – 4 , Grated ginger – 1 Teaspoon , Black pepper powder – Half tea spoon , Garam masala – 1 Teaspoon , Green chillies – 1 – 2 , Cumin seeds powder – 1 Teaspoon , Turmeric powder – Half teaspoon , Red chilli powder – 1 Tea spoon , Cream – 1 Tablespoon [ For garnishing ] , Ghee – 1 -2 Tablespoon , Oil – 4 Tablespoon , Coriander leaves – For garnishing , Salt – As per taste .

Recipe – Soak half cup of cashew nut in warm water for half hour . Chop tomatoes and green chillies . Put this in to a mixture grinder jar . Add grated ginger , Soaked cashew , turmeric powder , red chilli powder and black pepper powder in to this . Grind it and make a fine paste from this . Heat ghee in a pan . Fry leftover cashew nuts in to this ghee . Place it in to a plate . Now fry fox nut in to this ghee . Remove it from heat after frying . Now heat oil in a pan  . After heating put tomato mixture in to the pan . Fry it on low flame . When oil started leaving the edges of the masala then it is now roast perfectly now put 1 cup water in to this . Put garam masala , cumin seeds powder and salt in to this . Now add fried fox nut and cashew nut in to this . Mix and cover it for 2 – 3 minutes . Switch off the gas . Garnish with cream and fresh coriander . Makhana kaju curry is ready to serve . Serve hot .

Note –

1 . You can adjust consistency of curry according to your choice .

2 . Do not over fry fox nut and cashew nuts .

              Have no vegetables to cook today then try this . It takes few minutes to make . Serve it with chapati , phulka or laccha paratha . You can cook it in you lunch or dinner as main course . This is a best option for evening party . Try and share your experience  …..

KESHARI BATH [ SAFFRON RICE ]

Ingredients – Basmati rice – 1 Cup , Sugar – 1.5 Cup , Milk – Half cup , Ghee – 3 Tablespoon , Cloves – 6-7 , Saffron – 6-7 Pinches of saffron threads , Green cardamom powder – Half tea spoon , Food color [ orange or yellow ] – 1 -2 Pinch , Chopped almonds  – 1 Table spoon , Cashew – 1 Table spoon [ whole or chopped ] .

Recipe – Clean and wash basmati rice . Soak it for half hour . Soak saffron threads in half cup of milk . Heat ghee in a pressure cooker . Fry chopped almonds and cashew in to this . After frying put this in to a plate . Now add cloves in ghee and fry for few seconds . Put soaked rice in to this and fry this for 3-4 minutes . Add 2.5 cups of water in to this . Allow it to boil . When it comes to start boiling cover the lid , slow the gas flame . Take 2 whistle and switch off  the gas . let it be cool . Once it becomes cool and rice is cooked perfectly , add saffron milk , cardamom powder, color and sugar . Continue to stir on low flame . Let the water absorb . After this switch off the flame . Put fried almonds and cashew in to this . keshari bath is ready . Serve warm . 

 Note –

1 . Rice should be cooked perfectly .

2 . If you want to add whole green cardamom instead of it’s powder , then put it in the cooker after cloves .

       This saffron rice is a must try dish . This is an all season recipe but generally made in maharashtrian and south indian homes on BASANT PANCHAMI ‘s occasion as offering [ naivedyam ] . Kids are also like  this sweet rice so much . Please try this and share your views and suggestions ….. 

UKARPENDI

Ingredients – Wheat flour – 1 Cup , Gram flour – 1 Tablespoon , Mustard seeds – 1 Teaspoon , Chopped onion – Half cup , Chopped green chillies – 2 , Green peas – 2 Tablespoon , Sugar – 1 Table spoon , Turmeric powder – Half tea spoon , Red chilli powder – 1 Teaspoon ,Water – 2 – 2.5 Cup , Oil – 4 – 5 Tablespoon , Fresh coriander leaves  – For garnishing , Salt – As per taste .

Recipe – Heat a non – stick pan . Put wheat flour and gram flour in to this . Roast it on a medium – low flame . After roasting put this in a plate . Add salt , sugar , turmeric powder and red chilli powder in to this . Mix well . Now heat oil in a pan . After heated add mustard seeds in to this . Add chopped onion and green chillies . Fry this till onion becomes golden brown . After that add green peas and fry little . Now put roasted flour into this . Mix well and add water . Allow it to boil . Now put the flame low and cover the pan . Check it after 4-5 minutes . If it is not sticky and water is not remain in pan then it is ready , if not then keep it for 2-3 minutes more . After this switch off the flame . Garnish with fresh coriander leaves .Ukarpendi is ready to serve . serve hot . 

Note –

1 . Use thick wheat flour for better results . 

2 . Other vegetables like cauliflower , carrot can be add in to this recipe .

      You can store roasted flour in a air tight container and make ukarpendi whenever you want . It takes less time to cook . You can add vegetables according to your choice , vegetables make this a healthy dish . You can make it in morning breakfast or brunch . Please try this and share your experience ……

PEANUT CHAT [ SALAD ]

Ingredients – Roasted salted peanuts – 1 Cup , Chopped tomato – Half cup , Chopped cucumber – Half cup , Tomato sauce – 2 Tablespoon , Salt – Optional , Lemon juice  – Optional .

Recipe – Take a big bowl . Put roasted peanut , chopped tomato and chopped cucumber in to this . Add tomato sauce . Mix well . If you want to add some salt and lemon water , you can add this . Peanut chat is ready to serve . 

Note –

1 . Chop tomato and cucumber in to very small pieces .

2 . You can adjust quantity of it’s ingredients according to your taste .

        You can serve this as a side dish or as a salad in your party . As i take salted peanuts in this dish so i am not add salt  in to this , but if you want , you can add it . Always make it just before serve . If you want tangy taste in this you can add lemon water . It takes no time to make and gives a awesome taste . So please try this easy salad recipe and share your experience ………

DATE AND NUT ROLLS

Ingredients – Date – 2 Cups , Almonds – 1/4 Cup , Poppy seeds – 1 Teaspoon , walnut – 2 -4 Tablespoon , Pistachios – 1 Tablespoon , Cashews  – 1 Table spoon , Ghee – 2 Tablespoon .

Recipe – First cut dates , almonds , walnut , pistachios and cashew in to small pieces . Heat ghee in a pan . Put all the chopped nuts [ almonds , walnut , pistachios and cashew ] in to this . Roast it for 2-3 minutes on a low flame . Switch off the flame and put these roasted nuts in to a plate . Now add poppy seeds in to this pan  [ No need to switch on the gas flame as pan is warm ] and roast it for few seconds . Now add chopped dates in to this pan . Just roast it for half minute . Put this in to plate in which we have roasted nuts . Mix all the ingredients well . Shape the mixture in to a log  . Make sure the log is tight and free of air bubbles . Cover this with foil paper . Refrigerate it for about 20 – 30 minutes . Take it out and remove foil paper . Cut it up in to rolls . Date and nut rolls are ready to serve . You can store it in a air tight container for at least 1 month .

Note –

1 . Cut all nuts in to very small pieces .

2 . Do not over roast the date otherwise it becomes hard .

There is no need of sugar in this sweet recipe . All the ingredients of this recipe is very healthy . Generally i make it in winter because date and nuts give more benefits in winter . You can serve this as a sweet dish . Children are also liked it so much ….You can adjust nuts quantity according to your taste . So please try this healthy and easy recipe and share your experience ………..

 

TIL GUD KE LADDU [ INSTANT ]

Ingredients – Sesame seeds [ white ] – 1 cup , Jaggery – 1 cup 

Recipe – Heat a pan or kadai . Roast sesame seeds on a low flame . Stir continously . Do not over roast it otherwise the taste of sesame seeds becomes bitter . After roasting put this sesame seeds in to a plate . Let it be cool . Grate jaggery in other plate . Now grind sesame seeds and make a rough powder of this . Mix sesame seeds powder and grated jaggery together . Mix well . Make small round balls [ laddu ] from this . Instant til gud laddu is ready to eat .

Note – 1. Do not roast sesame seeds more otherwise it becomes bitter .

2 . Do not make a fine powder of sesame seeds , it should be rough powder .

Traditionally this type of laddu is made with the help of grindstone . Generally this laddu is made on the occasion of makar sakranti or lohdi , because this  festivals are come in winter [ january ] and sesame seeds and jaggery have health benefits in winter . You can store this laddus for 1 months in airtight container . So in this festive season , try this laddu and blessed with good health . Wish all of you a happy sankranti . Please  give me your suggestions and feedback ………

 

CARROT TOMATO KOSHIMBIR [ SALAD ]

Ingredients – Carrots – 2 , Tomatoes – 3-4 [ Medium size ] , Grated cauliflower – 1 Teaspoon [ Optional ] , Oil – 1 Teaspoon , Mustard seeds – Half teaspoon , Red chilli powder – Half teaspoon or according to your taste , Sugar – 1-2 Teaspoon , Salt – As per taste , Fresh coriander leaves – For garnishing .

Recipe – First wash and peel carrots and tomatoes . Peel and grate carrots . Cut tomatoes in to very small pieces . Take a big bowl . Put grated carrots , chopped tomatoes , red chilli powder , salt and sugar in to this . Put grated cauliflower in to this bowl if you want to add this . Mix well . Heat oil in a frying pan . After heated put mustard seeds and switch off the flame . Put this tempering in to the bowl . Mix well .Garnish with fresh coriander leaves . Carrot tomato koshimbir is ready to serve . Serve immediately .

Note – 1 . Make this koshimbir just before serve .

2 . If you want to add chopped green chillies instead of red chilli powder , you can add this .

         This koshimbir is a perfect option for those who get bored with regular salad . It have sweet and salty taste with little spicy . Carrots and tomatoes both have red color that’s why i add grated cauliflower in to this to look better . If you do not like cauliflower you can avoid it . You can avoid tempering in this , if you are a heath conscious person .You can serve this as a side dish in your meal . It takes just few minutes to make . So please try this healthy and easy recipe . Share your experience with me…..

         

 

MISAL PAV

Ingredients – Mix bean sprouts – 1 Cup , Pav or bun – As required , Potato – 1 [ Cut in to pieces ] , Chopped onion – 2 [ Medium size ] , Chopped green chilli – 1 – 2 , Garlic – ginger paste – 1 -2 Teaspoon ,  Goda masala or garam masala – 1 Teaspoon , Turmeric powder – Half teaspoon , Red chilli powder – 1 Teaspoon , Coriander powder – 1 Teaspoon , Lemon juice – 2 Teaspoon , Tomato sauce – As per taste , Oil – As required , Farsan or thick sev – As you like , Salt – As per taste , Lemon slices – As required , Fresh coriander leaves – For garnishing .

Recipe – First cook mix bean sprouts in pressure cooker . Deep fry potato pieces . Keep fried potato in a plate . Heat oil in a pan or kadai . After heated put some of chopped onion , chopped green chilli and ginger garlic paste . Fry till onion becomes golden brown . Add coriander powder and fry little , then add turmeric powder , red chilli powder , and tomato sauce . fry for 1-2 minutes . Now add boiled mix bean sprouts in to this . Add salt and lemon juice in to this . Mix well and cover it for 3-4 minutes . Switch off the flame . Misal is ready . Let us see how to serve this .

Serving style – First put this misal in to a serving bowl . Put  fried potato slices , chopped onion , some farsan or sev and Fresh coriander leaves on this . Serve lemon slices with this . Fry pav or bun on a griddle or tawa with butter or ghee . Serve this fried pav with misal . Misal pav is now  ready to serve . Always serve this hot .

Note –

1 . Use fresh bun or pav for this .

2 . If you find deep fried potato is more oily for you , then you can use pieces of boiled potato instead of frying potato .

3 . Consistency of misal is generally thick , but you can adjust it according to your choice .

4 . If you want more tomato sauce you can add this while serving .

  Generally misal pav is made from whole mooth [ matki ] sprouts , but i used mix bean sprouts as it is much healthier and tasty too . Some people avoid pav or bun due to some health issues , then you can eat this misal with chapati too . It can be your next party menu . You can serve this in any time meal as breakfast , lunch or dinner . It can be serve as one dish meal too . Please try this recipe and i hope you liked it . Share your experience , thoughts , and query with me …..

TOMATO ONION CHUTNEY

Ingredients – Tomato – 500 G.M. , Onion – 1 [ Medium size ] , Whole red chilli – 1 – 2 , Oil – 2 Tablespoon , Mustard seeds – Half teaspoon , Turmeric powder – 1/4 Teaspoon , Curry leaves – 5 – 6 , Salt – As per taste .

Recipe – First wash tomatoes . Cut tomatoes and onion separately in to small pieces . Heat oil in a pan . After heated add mustard seeds , curry leaves and chopped onion . Fry onion till it becomes golden . Now put red chilli in to this . Fry little and add turmeric powder , chopped tomato and salt . Mix well . Cover the pan . Cover it for 3 – 4 minutes . Check it , tomatoes are cooked or not ; If cooked then switch off the flame . Put this mixture in to a plate . When this mixture become cool , put this in to a mixture grinder jar . Grind it till it becomes smooth . Tomato onion chutney is ready to serve .

Note –

1 . You can put red chilli powder instead of whole red chilli .

2 . Tomatoes must be cooked properly .

     This chutney can be served with idli , dosa or cheela . If you want to avoid onion in this then add some peanuts instead of chopped onion  ; but according to me onion increase the taste of this chutney . I prefer this chutney and coconut chutney with idli . Please try this and share your views and suggestions with me …….