Sabudana Ladoo

This is very easy ladoo recipe for fast.

Ingredients:

Sabudana - 1 Cup

Sugar - 3/4 Cup

Ghee - 6 Tbsp

Nuts - a few to decorate

Method:

1) Dry roast sabudana toll golden in color.

2) Grind sabudana and sugar separately to fine powder.

3) Take a big bowl and add ground sugar, sabudana and nuts.

4) Heat ghee in pan and add it to sabudana mixture.

5) Mix well everything and make ladoo of your desired size and shape.

Sabudana Ladoo

Sabudana Kheer

Ingredients:

Sabudana - 1/3 Cup

Milk - 1/2 Liter

Sugar - 1/3 Cup

Kesar - 3-4 Strands

Almonds -  8-10 sliced

Cashew Nuts - 8-10 chopped

Cardamom Powder - 1/4 Tsp

Method:

1) Wash and soak sabudana for 4-6 hrs.

2) Boil milk for 10-15 min on low flame. Meanwhile soak kesar in 1 tbsp of milk.

3) Add sugar, almonds and cashew nuts in milk and mix well.

4) Add soaked sabudana and kesar.

5) Let the kheer boil for another 5-8 min.

6) Serve hot or chilled as you like.

Sabudana Kheer

GopalKala

Gopal Kala is made on Krishna Janmashtami in Maharashtra. Gopal Kala needs no recipe.. however, I am giving this for those who do not know.

Ingredients:

Thick Poha(Flattened Rice) - 2 Cup

Jawar Lahi - 1 Cup

Chana Dal- 1/4 Cup

Milk - 3/4 Cup

Curd - 1/4 Cup 

Green Chili - 2

Fresh Cilantro - 1/4 Cup

Sugar - 2 Tsp

Salt - 1/2 Tsp

Mango Pickle - 1 Tbsp

Lime Pickle - 1 Tbsp

Method:

1) Soak chana dal for 2 -3 hrs.

2) Finely chop green chili and cilantro and keep aside.

3) Take a big bowl and mix everything. 

    Tip : Add more milk and curd as required.

4) Offer to lord Krishna as prasadam and enjoy.

Gopal Kala

Haliv Kheer

This is very easy and healthy kheer for nursing mom.. One can start eating in 8th month of pregnancy and continue till postpartum. You can also enjoy in winter, however, always eat it in small quantity.

Ingredients:

Haliv(Aliv) - 1 Tbsp

Milk - 1 1/4 Cup

Sugar - 2 1/2 Tbsp

Dates - 6

Cashew Nuts - 8

Almonds - 8

Method:

1) Soak haliv in water for 3-4 hrs.

2) In another bowl soak almonds and cashew nuts.

3) Boil milk for 5-7 min. 

4) Meanwhile blanch almonds. Finely chop dates, soaked cashew nuts and almonds.

    Tip : Instead of dates you can use dry dates powder (kharik powder).

5) Add sugar, chopped dry fruits and soaked haliv to milk and boil for another 3-5 min.

6) Serve hot or cool as you like.

Masala Puri

Masala Puri

Ingredients:

Wheat Flour - 2 Cup

Kasoori Methi - 2 Tbsp

Red Chili Powder - 1 Tsp

Turmeric Powder - 1/2 Tsp

Goda Masala - 1/2 Tsp

Carom Seeds - 1 Tsp

Sesame Seeds - 2 Tsp

Oil - to deep fry

Method:

1) Take all ingredients except oil in a bowl or plate.

2) Add little water and start kneading the dough. Make a stiff dough.

3) Cover the dough and let it rest for 10-15 min.

4) Make small lemon size balls of the dough and roll in to 4 inch diameter using rolling pin.

5) Roll all puris similarly. Deep fry in hot oil.

6) Serve hot with curd or pickle.

Masala Puri

Whole Wheat Khichdi

Ingredients:

Wheat - 1 Cup

Mutter - 1/2 Cup

Carrot - 1/2 Cup, Chopped

Onion - 2 Big, vertically chopped

Garlic - 4-6 cloves, chopped

Green Chili - 2

Oil - 2 Tbsp

Mustard Seeds - 1 Tsp

Cumin Seeds - 1 Tsp

Garam Masala - 1/2 Tsp

Red Chili Powder - 1/2 Tsp

Turmeric Powder - 1/2 Tsp

Coriander Seed Powder - 1 Tsp

Salt - To taste

Fresh Cilantro - to garnish

Method:

1) Soak wheat in sufficient water for 6 hrs. Grind it in mixer coarsely.

 

2) Heat oil in cooker and add mustard seeds, let them splutter.

3) Add cumin seeds, green chili and garlic and saute well.

4) Add onion and fry well till golden brown in color.

5) Add carrot and mutter and fry well.

6) Add turmeric powder, red chili powder, garam masala and coriander seed powder and mix well.

7) Add ground wheat, 3 1/2 cups of water and salt, mix well.

8) Pressure cook for 15 min or up to 2 whistle on low flame. Check if wheat is completely cooked if not cook for another 5-7 min.

9) Garnish with fresh cilantro and serve hot.

Whole Wheat Khichdi

Green Chana Amti

Ingredients:

Fresh Green Chana - 1 Cup

Garlic - 10-12 cloves

Ginger - 1/2 inch piece

Coconut  - 1 Tbsp

Green Chili - 1 

Cilantro - 

Red Chili Powder - 1 Tsp or to taste

Salt  - To taste

Oil - 2 Tbsp

Mustard seeds - 1/2 Tsp

Cumin seeds - 1 Tsp

Coriander seed powder - 1 Tsp

Goda Masala - 1 Tsp

Method:

1) Heat 1/2 tsp of oil in wok.

2) Add cumin seeds, garlic, green chili and fresh green chana. Fry it on medium flame for 4-5 min.

3) Add desiccated coconut and ginger mix well and switch off stove.

4) Let it cool for 10 min and then grind to fine paste. Add little water while grinding if required.

5) Heat oil in pan and add mustard seeds, let them splutter.

6) Add some cumin seeds(optional) and add the ground green chana mixture.

7) Fry the mixture in oil for 3-5 min, stirring occasionally.

8) Add turmeric powder, red chili powder, goda masala, coriander powder and mix well. Fry for another 1-2 min. or till masala leaves oil.

9) Add water to achieve the desired consistency.

10) Add salt per your taste.

11) Let amti cook for 5-7 min on low medium flame, stirring occasionally.

12) Serve hot with chapati or bhakri.

Green Chana Amti

Shankarpale

Ingredients:

Sugar - 1 Cup

Maida(All Purpose Flour) - 3 Cup

Ghee - 1/2 Cup + to deep fry

Salt - 1/2 Tsp

Method:

1) In a sauce pan take 1/2 cup sugar, 1/2 cup ghee and and 1/2 cup water. Boil it together till sugar dissolves completely. Meanwhile grind remaining 1/2 cup sugar to make powder.

2) Let this mixture cool down for 10-15 min.

 

3) In a bowl take 3 cup firmly pack maida. Add 1/2 cup of powdered sugar and salt and mix well.

4) Slowly add ghee,sugar and water mixture to make a stiff dough.

 

5) Cover it and let the dough rest for 15-30 min.

6) Take a small orange size ball and roll it like roti around 1/4 inch in thickness.

7) Cut the shankapale of desired size and shape.

8) Heat ghee and deep fry on low medium flame till light brown in color.

9) Serve hot or store for week.

Shankarpale

Kurdaichi Koshimbir

My grandma used to make this koshimbir in summers when we do not get much fresh veggies as winters. As we make fresh Kurdai in summers so we can use last year's left over Kurdai to make this mouth watering koshimbir or kurdaichi bhaji. 

If you get bored from regular kakdi(kheera) and tomato kohimbir you may try this one.

Kurdaichi Koshimbir

Ingredients:

Kurdai - 2 

Curd - 1/3 Cup

Onion - 1 Small, finely chopped

Salt - to taste

Sugar - 1/2 tsp

For Tadka :

Oil - 1 Tbsp

Mustard seeds - 1/4 Tsp

Cumin Seeds - 1/4 Tsp

Asafoetida - a pinch

Green Chili - 1, Finely chopped

Curry Leaves - 6-8

Method:

1) Break and soak kurdai in enough water for 2 hrs or until they become soft. You can use lukewarm water to soak it quickly.

 

2) Once kurdai are completely soaked, sieve them to  remove excess water.

3) Add onion and curd and mix well.

4) Heat oil in pan. Add mustard seed and let them splutter.

5) Add cumin seeds, asafoetida, green chili and curry leaves. Let it fry for a moment.

6) Add this tadka on kurdai.

7) Add salt and sugar and mix well. 

    Tip: Kurdai has some salt in it so add little less salt the usual.

Goda Masala

Ingredients:

Byadagi Mirchi - 250 gm

Coriander Seeds - 250 gm

Dry Coconut - 50 gm (Optional)

Poppy seed - 25 gm

Bay Leaf - 25 gm

Star Anise - 25 gm

Stone flower - 25 gm

Black Pepper - 25 gm

Cinnamon - 25 gm

Mace - 25 gm

Cumin seed - 25 gm

Black cumin - 25 gm

Fennel seed - 25 gm

Caraway seed - 25 gm

Clove - 25 gm

Black cardamom - 25 gm

Asafoetida - 20 gm

Nutmeg - 1/4 piece

Oil - 3-4 Tbsp

Method:

1) Heat 1 tbsp oil in broad pan and fry chili for 5-7 min. on low medium flame stirring continuously.

2) Remove chili from pan and heat 1 tbsp of oil and fry coriander seeds on medium flame till color changes and nice aroma comes.

3) Remove coriander seeds from pan and heat 1 tsp oil and fry bay leafs till nice aroma comes.

4) Fry all masala ingredients except nutmeg one at a time by adding little oil as required till nice aroma comes.

5) Once everything is cooled completely grind to fine powder in grinder.

6) Store in air tight container.

Goda Masala

Peanut Ladoo/Shengdana Ladu

This is very tasty and rich in iron recipe. You can enjoy on fast and also very good to eat in pregnancy.

Ingredients:

Peanut - 1 Cup

Jaggery - 1/2 Cup

Cardamom Powder - 1/4 Tsp

Method:

1) Dry roast peanuts and remove the skin. 

    Note: Removing skin is optional.

2) Chop Jaggery and keep aside.

3) Grind jaggery and peanuts together.

4) Add cardamom powder and mix well.

5) Make ladoo of this mixture of desired size and shape and enjoy. You can store them in air tight container up to a week.

Peanut Ladoo

Lapsi

Ingredients:

Daliya(Broken Wheat) - 1/2 Cup

Jaggery - 1/2 Cup

Ghee - 2 Tbsp

Cardamom Powder - 1/4 Tsp

Cashew Nuts - 8

Almonds - 6

Method:

1) Heat ghee in kadhai and fry cashew nuts and almonds. Remove and keep aside.

2) Add daliya in the same kadhai and fry well for 4-5 min on low medium flame.

3) Meanwhile in another sauce pan add jaggery and 2 cups of water and heat it till jaggery melts.

4) Slowly add the jaggery water in fried daliya, add fried dry fruits and mix well.

5) Let it cook on low medium flame for 10-12 min or until daliya is completely cooked. If you like you can add milk as well but I like it without milk.

6) Serve hot and enjoy.

Lapsi