Mohanthal

Happy Dusherra!!🙏🏻😇

Mohanthal is a  traditional Indian dessert prepared in many auspicious occasions especially during Diwali. It is popular in Gujarat and Rajasthan. Thought of making it on auspicious day of Dusherra or VijayDashmi.

Let’s get started

Preparation Time- 10 minutes,Cooking Time-30 minutes,Servings-2.

Ingredients-

1 cup gram flour(besan),

1 tablespoon ghee (clarified butter),

3 tablespoon milk,

2 tablespoon cardamom powder (elaichi powder),

For Sugar Syrup-

1/2 cup sugar,

1/2 cup water

For Garnishing

dryfruits of your choice (I have used almonds and kaju)

Method-

  1. Take a large bowl take besan and crumble with ghee and milk.
  2. Sieve the crumbled besan with the help of sieve.
  3. Heat ghee in a large bottom pan or kadhai. Add the crumbled besan.
  4. Mix well and let it cook well on medium flame till it comes to golden brown.
  5. In the meantime, lets prepare sugar syrup in another pan by adding sugar and water.
  6. Transfer the sugar syrup into the besan mixture,till it combines well with besan by stirring it continously.
  7. Stir it nonstop for 5 minutes till the mixture thickens.
  8. Let the ghee absorbs and turns sticky.
  9. Transfer it into ghee greased tray, garnish it with dryfruits and let it cool for good 2-3 hours.
  10. Cut it into desired shapes.
  11. Serve immediately. It can be stored for a week in refrigerator.

Happy Dusherra!🙏🏻🎊

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Til ke Pakode – Sesame Fritters

Day 4!

Til ke Pakode / Sesame Fritters.

Sounds interesting…? Yeah til ke pakode (sesame seeds fritters).

Preparation- 5 minutes, Cooking Time- 10 minutes, Servings- 2,

Ingredients-

Boiled bhagar/sama ka chawal- 1 cup, (2 cup water for boiling)

Rajgira Atta/Amaranth flour – 2 tablespoon,

Boiled and Mashed Potatoes-2,

Cumin powder- 1 teaspoon,

Crushed peanuts- 2 teaspoons

Finely chopped green chillies- 2,

Extra rajgira flour and til for covering

Groundnut oil- for frying.

Method-

  1. Boil sama ka chawal in cooker by adding two cup of water and let it cook with 3 whistles.
  2. Once the sama ka chawal has cooled down,add rajgira atta, mashed potatoes,green chillies,cumin powder,crushed peanuts and rock salt and mix it well.
  3. Heat oil in deep bottom pan or kadhai.
  4. Form the stiff batter in desired shape, dust it with rajgira flour and Til on the cover and deep fry it on medium flame till golden brown.
  5. Turn off the gas and pat it lightly with tissue paper if it has excess oil.
  6. Serve it with coriander or mint chutney.

Happy Navratri!!🎊

Rajgira Paratha/Amaranth Flat Bread

Day 3!😇

Rajgira Paratha/Amaranth Flat Bread

A healthy and gluten-free flatbread made with rajgira atta(Amaranth flour).Loaded with lots of protiens and nutrients. Since it’s gluten free, rolling can be a little tricky.

Preparation Time- 20 minutes, Cooking Time- 20 minutes, Servings- 2

Ingredients-

3/4 cup- rajgira atta/amaranth flour,

2  small boiled and smashed potatoes,

2 finely chopped green chillies,

cumin powder (jeera powder)

rock salt to taste,

ghee or groundnut oil as required.

Method-

  1. In a bowl,knead rajgira flour,mashed potatoes,chopped green chillies,cumin powder and rock salt.
  2. For dough,keep a muslin cloth and take a small or medium sized balls from dough and place it on the muslin cloth, dust with rajgira flour.
  3. Gently Pat the ball with your palm or finger  till its flatten and increases in the size.
  4. Now gently remove it from the cloth and place  it on hot tawa and roast it just like regular paratha.
  5. Flip it and apply ghee the other side until golden.
  6. Serve hot parathas with curd or any other suitable fast curry.Happy Navratri!!🎊

Rajgira and Bhagar (Sama, Samo)Appe / Amaranth Flour Appe with Amti.

Day 2!🙏🏻

Rajgira & Bhagar Appe/Amaranth Flour Appe with Amti.

Ingredients-

1 cup- Rajgira Atta/Amaranth flour,

1 cup Bhagar (Soaked overnight or for 1-2 hours),

1/2 cup curd,

3-4 finely chopped green chillies,

1/2 cup desiccated coconut,

few cashwenuts,raisins (optional),

rock salt to taste,

Few pomegranate pieces

crushed peanuts.

For Amti

1 cup curd and roasted peanuts both churned in mixie together.

For tempering Amti, add groundnut oil in pan and add 1/2 tsp cumin seeds and let it splutter until cooked. Pour over the curd.

Method-

  1. Soak bhagar or sama for 1 hour or overnight, rinse it properly.
  2. Blend it in a mixie jar by adding 3 teaspoon of curd on regular intervals to maintain consistency.
  3. Pour it into a bowl and add green chillies,desiccated coconut, cashew nuts, and raisins, rock salt, few pomegranate pieces and crushed peanuts by mixing it well.
  4. Heat the appa /appe pan and apply little amount of oil or ghee.
  5. Fill it with little amount and cover it with lid and let it cook on medium flame until golden brown.Check it in every 2 minutes to avoid burning.
  6. Flip it the other side and cook it till golden brown.
  7. Rajgira and Bhagar Appe are ready to be served. Relish it with amti, coconut chutney or coriander chutney.

It taste heavenly with the crunchiness of peanuts and softness of kishmish(raisins).

Happy Navratri!!🎊

Navratri Fasting Recipes 2018- Farali Dhokla (Bhagar/Sama/Samo)

Welcome Navratri with this easy and quick dhokla recipe.🎊

Preparation Time-  10 minutes, Cooking Time- 20 minutes,Servings- 2

Ingredients-

1 cup- bhagar/sama ka chawal,

1/2 cup curd,

2 -3 teaspoon water for consistency,

1 teaspoon baking soda

1/2 teaspoon baking powder,

Rock salt- to taste,

For tempering (tadka)

cumin seeds – 1 teaspoon,

3-4  finely chopped green chillies.

oil.

Method-

  1. Soak bhagar/sama rice for 3-4 hours or overnight. I soaked it in warm water for quick preparation.
  2. Once soaked well, rinse it and add curd by blending in a blender.
  3. Mix well and pour the batter in the oil greased vessel.
  4. Steam it in cooker(without gasket & whistle) or any other container on high flame for 5 minutes and next 10 minutes on low flame.
  5. Turn the gas off and let it cool completely.Cut in square shapes.
  6. For tempering,heat oil in pan,add cumin seeds and green chilliies. Let it splutter.
  7. Pour on the dhokla and its ready for serving!!

Happy Navratri!!🎊

Khasta Chatpati Puri.

Festive Season is finally here!!🎉🎊

Presenting Khasta Spicy Puris in different avatar.

Spicy, crunchy and scrumptious and very easy to make. Drool over it with raita, alu ki sabji(potato curry) or mummy ke haath ka bana hua Aam ka Achar. (Homemade pickle prepared by mom).

Preparation Time – 1 hour, Cooking Time- 3 minutes , Serving – 2.

Ingredients

For Layer –

Urad Dal- 1 cup,(Ground Dal)

Grated or chopped ginger-1/2 inch ,

2-3 green chillies,

Ajwain- 1 tsp,(Carrom seeds)

Saunf-1 tsp, (fennel seeds)

Salt to taste,

Red Chilli powder-1 tsp,

Aamchur- Dry Mango powder- 1/2 tsp,

Hing (Asofoetida) a pinch,

Curry leaves- (optional),

Chopped Coriander leaves- 1/2 cup,

For Dough-

Flour, a little salt and oil.( Also known as मोईंन – moin in Uttar Pradesh)😊

Method-

  1. Soak urad dal(ground dal) for an hour in warm water.
  2. Grind the soaked dal with an 1/2 an inch of ginger and 2-3 green chillies without water. The texture should be slightly coarse.
  3. Mix ajwain,saunf, red chilli powder, dry mango powder, hing,curry leaves and coriander into the ground flour mixture.
  4. For stiff dough knead flour, salt and little oil.
  5. Divide the ball into small pieces and form into smooth balls. Roll into the regular shape of puri as thin as possible.
  6. Apply a thin layer of the mixture and deep fry it by facing it down.
  7. Drain it out on tissue paper.

Relish it with your friends and family.

Do let me know how you made it!

Bon Appetite!

Fried Modak with Lauki (Bottle Gourd) Stuffing

 Fried Modak with Lauki (Bottle Gourd) Stuffing.

Fried Modakits deep fried or shallow fried modak recipe with chewy coconut stuffing which will melt in your mouth,covered with crispy covering. I made these mouth-watering for prasad on Day 2.

Let’s get started with recipe.

Preparation Time- 20 minutes, Cooking Time-45 minutes,Servings-3

Ingredients-

For Dough-

  1. 1/2 cup and 1 and 1/2 tablespoon all purpose flour.
  2. 1/4 teaspoon salt
  3. 1/4 tablespoon ghee.

For filling-

  1. 3/4 cup and 2 and 1/2 tablespoon bottle gourd
  2. 1 cup grated coconut.
  3. 1/2 cup milk.
  4. 1/2 cup jaggery (gud).
  5. 1/4 tablespoon almonds.
  6. 1/4 tablespoon raisins.
  7. Cardamom powder-as required.

For Frying – oil.

Method-

  1. For filling, first grate bottle gourd (lauki) in a bowl.In a deep-bottomed pan on medium flame add grated bottle gourd in it. Cover the pan with a lid and cook until the moisture of the bottle gourd has gone.
  2. In another pan add milk,jaggery,coconut,almonds ,raisins and cardamom powder and mix well. Let it cook for a good 15 minutes on low flame and stir occasionally to avoid burning.
  3. Now add the cooked bottle gourd in the mixture and mix well.Cook for another 10 minutes and turn the gas off,keep the mixture aside.
  4. Let’s prepare the dough now.Knead APF,ghee,salt and add water according to the softness of the dough.Cover the dough with muslin cloth for about 15 minutes.
  5. To prepare the modak. Divide the dough into equal portions.Take one portion and flatten it into a small circle.Carefully, add the prepared filling in the circle.
  6. Enclose the circle and secure its edges. Repeat the same process with the remaining dough.
  7. Heat deep bottom pan on medium flame and add oil in it. Deep fry it until golden brown.
  8. Transfer it into serving tray.

Ganpati Bappa Maurya!🎊