Zero Sugar Makhana Ladoos / Lotus Seeds Truffles

Makhanas are my eternal favourite snack to hog on a daily basis. Now I am mom to twins, they have also inherited this habit and to add more healthy bite into their food,came up with this Makhana ladoos which is super healthy and rich in protiens.

Makhana ladoo is a quick and healthy ladoo made with Phool Makhana,Nuts and Jaggery. It is high in protein, calcium, carbohydrates, phosphorous, iron, zinc, potassium, and magnesium but low in sodium and cholesterol. 

Let’s get started with the recipe

All we need is

2 cups makhana,

1/4 cup almonds,cashewnuts,pistachios,rasisins, desiccated coconut powder.

3 tbsp ghee,

For jaggery syrup

1 cup jaggery

1/4 cup water

Method

• In a pan heat 1 tbsp Ghee. Roast Makhana on Slow flame. Stir continuously for even cooking.
• Slowly,makhana will turn crispy. Keep aside .
• Once its little cooled down, transfer to mixer jar and crush into fine powder.
• In same pan, dry roast dessiccated coconut,continuosly stir to avoid burning.
• When Coconut is crispy and little dark in colour, keep aside .
• Now, add dry fruits and roast them too.
• Roast on slow flame till crispy .
• Add roasted coconut and dry fruits with crushed Makhana.
• Heat 1/2 tsp Ghee in Pan. Add chopped Jaggery. Stir continuosly and melt Jaggery . Don’t over cook Jaggery.
• Once melted fully, add with Makhana and dry fruits. Also add cardamom powder.
• Mix well with spatula. It will be very hot by this time, so be careful.
• Once mixture is little warm, mix with hand and make medium sized Ladoos.

Happy Navratri 🎉🥳

Makhana Barfi/ Lotus seeds/Foxnut Fudge

Barfis are my most favourite sweets 😋😁. Couldnt resist eating and making them during Navratri, but yes this time its made with makahanas and loaded with ever rich and loaded with proteins dryfruits.ts make makhana barfi to gratify our appetite quickly 🤩

Let’s make makhana barfi to gratify our appetite quickly 🤩

all we need is

2 cups Makhana(lotus seeds)

1/2 cup Cashew Nuts

1/2 cup Dessiccated coconut

1/2 tsp Cardamom powder 

500 ML Milk 

3/4 cup Sugar 

Chopped almonds handful

Pistachio handful

Method

First of all, we will roast makhanas until crispy and golden brown.

Add all the dry fruits and roast on low flame when done,turn it off.

Take a grinding jar, add Makhana to it, grind well, and make a fine powder,transfer Makhana Powder to a plate,add cashew into the jar, grind well on the pulse, and make a fine powder.

Place the pan on flame and add 1/2 cup of desiccated coconut and dry roast on low flame,turn off the flame and transfer it to the plate.

Add 1/2 tsp of cardamom powder and mix everything well.

Now, take out the makhana powder, dry fruit powder and desiccated coconut on one plate.

Now place a pan on flame, add 500 ML of milk, and boil and stir continuously.

While Boiling the milk, take a tray and grease it with oil/ghee and place butter paper into it.

After milk starts boiling, add 3/4 cup of sugar and mix well and boil.

After sugar melts, add prepared mix into the milk, mix well, and cook until the mixture starts leaving the pan.

When the mix starts leaving the pan, turn off the flame, transfer it to the tray, and spread well,garnish it with chopped pistachio, chopped almonds, let it set for 1 to 2 hours,take out barfi on the platform and cut it into pieces

Now your Makhana Barfi is completely ready.

Happy Navratri

Phalari/Farali Bhel

This is newly tried recipe from my kitchen. Wanted to try something unique this year too.👩‍🍳

• 

Have already made Kuttu Ke Atte ki Papdi Chat in 2017

https://eatpraylovefoodblog.wordpress.com/2017/09/20/kuttu-ke-atta-ki-papdi-chatsinghade-atta-ki-chatbuckwheat-flour-chips/

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

For Phalari Bhel

Ingredients

2 boiled and mashed potatoes,

Deep fried peanuts -1/4 cup,

Chopped green chillies 4-5,

Fried and crushed curry leaves,

Lemon juice -1 tbsp,

Jeera powder- 2 tsp,

Sendha namak(rock salt) as per taste

Groundnut oil or ghee (used for fast) for deep frying peanuts or you can shallow fry also. I shallow fried them.

For garnishing

Fried and crushed curry leaves,

Store bought farali chivda,(you can make it at home as well)

• 

• 

• 

• 

• 

• 

• 

Method

1. Take a kadhai or deep pan. Add oil and shallow fry the peanuts, once done remove it.

2. In a bowl, take mashed potatoes,chopped green chillies,peanuts,jeera powder,lemon juice,sendha namak and mix well.

• 

3. Garnish it with crushed curry leaves and farali chivda.

4.Enjoy with hot cuppa of coffee or tea.

• 

Happy Navratri!🎊😇

• 

Lemony Baked Sweet Potatoes Fries

Something different with Sweet Potatoes this time!👩‍🍳

• 

Lemony Baked Sweet Potatoes Fries.🍟😍

Preparation Time -10 minutes,Cooking Time – 20 minutes.Servings 4,

Ingredients

Finely sliced Sweet Potatoes – 2,

Lemon zest/juice – 2 tbsp,

Cumin powder – 2 tsp,

For Sour Curd Dip

Sour Curd/Yogurt – 1 cup,

Crushed cumin powder – 2 tbsp,

Crushed black pepper- 1 tsp

Method

1. Slice sweet potatoes into long thin strips,about 1/4 inch. It should be uniformly sized for even cooking. Now, for marination, mix lemon jest and cumin powder in a bowl.

• 

• 

• 

2. Preheat the oven by 200*C. Place the fries in the baking tray and marinate with the marinated sauce prepared.

• 

• 

3. Bake the fries for 20 minutes on 200*C.

4.Flip it on the other side to bake. Once done,transfer it to wire rack,let it cool.

• 

• 

Rajgira /Amaranth Cookies

Rajgira Cookies

Coconut powder – 2 tbsp, Rajgira atta -1 cup, Powdered sugar-4 tbsp,baking powder – 1/2 tsp,baking soda- 1/2 tsp, milk -4 tbsp and ghee 1 tbsp. For Garnishing few pistas.

Method-

Add coconut powder,rajgira atta,powered sugar,baking soda,baking powder and ghee in a bowl and mix well.

Add little milk turn by turn to see the texture of the dough. It should be soft and not runny. In the meanwhile preheat oven for 5 minutes at 175*C.

Let it rest for 5 minutes and make balls and press them and place pistas.

Grease the baking tray with ghee and place the cookies.

Bake it for 10 minutes at 180*C.

Once done let it cool.

Rajgira cookies are ready.

Sweet Potato Paratha/ Puri/ Flatbread with Vrat Wali Alu ki Sabji

Day 2

Shakargandi paratha/ puri with Vrat wali Alu ki Sabji for today. 👩‍🍳

• 

It was on my list for longest time. Finally made it for Navratri 2020. Let’s get started 👇

Preparation Time – 10 mins, Cooking Time – 10 minutes, Servings -4

Ingredients

2 cup boiled,mashed sweet potatoes,

1 cup rajgira flour ( water chestnut),

Grated ginger – 2 tbsp,

4 chopped green chillies,

Chopped coriander,

Sendha namak(rocksalt) as per taste,

For Sabji/ Curry

2 sliced potatoes,

1/2 cup lauki( bottle gourd),

Grated ginger -2 tbsp,

2 chopped tomatoes,

Chopped green chillies -4-5,

1 tbsp cumin seeds,

2 tbsp groundnut oil,

1/2 cup water,

Sendha namak (rock salt) as per taste,

Method

1.For dough, add mashed and boiled sweet potatoes, rajgira atta,chopped green chillies,grated ginger,chopped coriander and sendha namak as per taste. Knead it well and keep it aside for few minutes.

• 

• 

• 

• 

In the meantime, let’s prepare the curry/sabji

For sabji/curry, heat the cooker/wok/pan/kadhai, add groundnut oil, once heated add cumin seeds,chopped green chillies,grated ginger and saute it well. Now add chopped potatoes,lauki and tomatoes, mix well. Add water and adjust the consistency according to your taste. Add sendha namak and chopped coriander in the end and let it cool for another 10-15 minutes on low flame.

• 

• 

• 

Your curry is ready.

For parathas 👉Heat the tawa. Divide the dough balls in to same size and make parathas as we make it. Make it with help of your hands just like we make jowar roti/bhakri. If used belan(rolling pin) it will break.

• 

• 

For puri divide the dough into small size and roll out round puris.

Best relished when hot!!

Happy Navratri 🎊😇

Grilled Sabudana/ Sago/Tapiaco Thalipeeth with Curd and Peanut Chutney/Dip

Day 1

Bringing in Navratri 2020 which commences from 17th October with these scrumptious Grilled Sabudana Thalipeeth with Curd and Peanut Dip.👩‍🍳

Let’s get started. 👇

Preparation Time 20 minutes, Cooking Time – 30-40 minutes ( I made it in sandwich griller, if you are making in waffle maker then it will be done in 8- 10 minutes), Servings – 4

Ingredients

6 boiled and mashed potatoes,

1 cup soaked sabudana/sago/tapiaco,

1/2 cup roasted and crushed peanuts,

1/2 cup Rajgira flour (for binding),

3 chopped green chillies,

1 tbsp grated ginger,

Chopped Coriander leaves,

1 tbsp Sendha namak(rock salt),

1 tbsp roasted and crushed jeera powder,

For Dip

1/2 cup roasted peanuts,

1 cup curd/yogurt,

Method

1. Soak sabudana overnight,once soft from inside,strain the entire water and dry it with kitchen towel.
2. In a bowl, mix boiled potatoes,crushed peanuts,rajgira flour, grated ginger,chopped green chillies, sendha namak,chopped coriander leaves and jeera powder.Mix well.
3. Grease the grill sandwich maker with oil/ghee.
4. Now adjust the dry mixture with the help of your hand or spatula in the grilled sandwich maker.
5. Once it’s cooked, transfer it to wire rack to cool it down, by helping it to become crispy.
6. For chutney, add roasted peanuts and curd in mixie jar and make a fine paste. Add tempered jeera on top of that.
7. Best enjoyed with Peanut Curd Chutney/ Dip.

Kashmiri Shufta

Well well finally I made Kashmiri Shufta. It has been on my list for a very very longggg time!!😋

Basically Shufta is loaded with loads of dry fruits which are rich in proteins and vitamins. It can be relished as sweet dish as well as on fasting days too.

Presenting my way of Kashmiri Shufta.🍲

Preparation Time- 20 minutes, Cooking Time -30 minutes,Servings-3

Ingredients-

Paneer Cubes- 3/4th cup,

Ghee-300 gms,

Cashew nuts-1/4 cup,

Almonds-blanched -1/4th cup,

Deseeded Raisins/Kishmish- 1/4 cup,

Black Currents/ Munakka- 1/4 cup,

Dried dates- 1/4 cups,

Deseeded Apricots -1/4 cup,

Walnuts – 1/4 cup,

Dry coconut-1/4 cup,

Ginger powder 1/4 tsp,

Cinnamon powder-1/4 tsp,

Black pepper- 1/4 tsp,

Water- 1 1/2 cup,

Sugar-1 1/2 cup,

Elaichi powder -1/2 tsp,

Saffron – a pinch,

Candied Sugar-2 tbsp,

Lemon juice-1/2 tsp,

Salt- a pinch,

Edible Dried rose petals to garnish.

Method-

1. Heat the ghee in deep pan and fry the paneer cubes until golden brown (well soaked in warm water in order to make soft.) When done remove it and set aside.
2. 
3. Now cut the almonds into half. Soak all the dry fruits in warm water of 2 cups for good amount of 30 minutes except dry coconut.Drain the water from dry fruits.
4. 
5. Heat the ghee in kadhai/pan and saute lightly almonds, kishmish,cashews,black currant,dried dates, walnut and apricots. Now add water,sugar,crushed elaichi powder,ginger powder,cinnamon powder and black pepper powder.Stir well until water cones to boiling point.Cook on lower flame and add fried paneer cubes.
6. 
7. Soak the saffron in 2 tsp hot water and crush with back of spatula. Mix in the pot and stir well.Add the candied sugar,pinch of salt and lemon juice by stirring it again.
8. 
9. When the syrup becomes thick (make sure it doesn’t dry up) and comes upto 2/3rd consistency remove from the flame.
10. Garnish with edible dried rose petals. Serve warm.
11. 
12. 

Bon Appetit!😋

Bhavnagari Stuffed Chillies (Bharwan Mirchi)-with Singhada (Water Chestnut) Flour

Bhavnagri Farali Bharwa Mirchi/Bhavnagri Stuffed Chillies

I tried these gorgeous Bhavnagri Chillies with Rajgira Paratha/Amaranth Flat Bread.

Preparation Time-5 minutes,Cooking Time-5-6 minutes, Servings- 4.

Ingredients-

2 tbsp oil,

1/2 tsp til,

1/2 tsp cumin seeds (jeera),

2 tablespoons singhada flour,

1 cup sliced bhavnagri chiilies,

rock salt to taste,

Method-

1. Let’s first slit the chillies with the help of knife from between and de-seed (seedless) them.
2. Heat the oil in a non-stick kadhai and add the cumin seeds.
3. When the seeds crackle, add the water-chestnut flour and rock salt ,cook on a slow flame for 2 to 3 minutes, while stirring continuously, till the flour is cooked.
4. Now,let the batter cool down,once its done filled it in the de-seeded chillies and stir fry for 3-4 minutes.
5. Serve immediately.
6. 

Note- It stays fresh for 2-3 days if refrigerated.Before serving remember to reheat for best taste.