Methi Ladu

Ingredients :

Methi seeds - 1/2 cup

Ghee - 2 1/2 Cup

Wheat flour - 1 Cup

Dry Date(Kharik) - 2 Cup

Cashew nuts - 1/3 Cup

Almonds - 1/3 Cup

Grated Jaggery - 2 Cup

Sugar - 1 Cup

Raisins - to decorate(Optional)

Method:

1) Dry roast methi seeds till light brown in color, let it cool and grind to fine powder.

2) Heat 1 Cup ghee in pan and add methi seeds powder in it. Mix well and keep this mixture in a container for 7 days. Mix it once a day.

3) Heat 1/2 cup ghee in a pan and fry wheat flour till pink in color and nice aroma comes.

4) Deseed dry dates and grind to coarse powder.
    Tip: You can dry dates in sun for 4-5 hrs. for easy grinding.

5) Grind cashew nuts and almonds to coarse powder.

6) Grind sugar to fine powder. You can skip sugar and add 3 cups of jaggery. I like mix taste.

7) In a big bowl mix methi powder and fried wheat flour and mix well.

8) Put this flour mix in blender along with jaggery and blend together to mix nicely.

9) Take out the flour mix in a bowl and add dry dates powder, nut powder and sugar and mix well.

10) Heat remaining 1 cup ghee and add it to this mixture.

11) Make ladu of this mixture and eat one every morning in winter or postpartum.

Methi Ladoo

Pak Puri

Ingredients:

For Puri:

All purpose flour - 1 Cup

Rava(Semolina) - 1 Cup

Salt - 1/4 Tsp

Milk - 3/4 Cup approx.

Oil - 2 Tbsp

Besan(Gram flour) - 1 1/2 Tsp

Ghee - to deep fry

For Pak:

Sugar - 2 Cup

Water - 1 Cup

Clove - 4

Kesar(saffron) - 5-6 Strands

Lemon Juice - 1 Tsp

Method:

1) In a bowl take, rava, all purpose flour, salt and mix well.

2) Heat 2 Tbsp of ghee in pan and add it to flour mixture.

3) Add milk as required and knead the dough. Cover it and keep aside.

4) In a saucepan take sugar and water and let it boil to make thick sugar syrup.

5) Add clove, saffron and lemon juice and mix well.

6) In a small bowl mix 1 Tbsp of ghee and and 1 1/2 tsp of besan and mix well.

7) Make 6 equal size balls of puri dough.

8) Take a ball of puri dough and roll it in to 8 inches diameter circle like roti.

9) Apply little ghee and besan mixture all over the roti and keep aside.

10) Roll another ball in circle and put it on first roti. Apply ghee and besan mixture on this second roti.

11) Let it these rotis dry for 2 min and make a roll out of it as shown in picture.

    


12) Cut the roll in 10-12 equal size parts.

13) Roll each part in to two inches circle and keep aside.

14) Repeat the process for another 4 balls of puri dough.

15) Deep fry these puri in hot ghee and put in sugar syrup.

16) You can sprinkle little dry fruits and serve.

Pak Puri

Kavath (Wood Apple) Chutney

Ingredients:

Kavath(Wood Apple) - 1

Grated Jaggery - 3 Tbsp 

Salt - 3/4 Tsp

Cumin seeds - 1/2 Tsp

Red chili powder - 1 Tsp

Method:

1) Take out the pulp from wood apple.

2) In a grinder put wood apple pulp, jaggery, salt, red chili powder and grind to coarse paste and serve.
    You can add cumin seeds if you like.
     Tip : Add jaggery more or less depending upon taste of wood apple.

Wood Apple Chutney

Amla(Gooseberry) Pickle

Ingredients:

Gooseberry(Amla) - 250 Gm

Mustard seeds - 2 1/2 Tbsp

Funnel seeds - 1 Tbsp

Asafoetida - 1/4 Tsp

Red chili powder - 1 Tsp

Turmeric powder - 1/2 Tsp

Salt - 2 Tsp

Oil - 2 Tbsp

Method:

1) Pressure cook amla for 15 min or up to 2 whistles like potatoes.

2) Cut amla in wedges and remove seeds.

3) Dry roast funnel seed and let it cool for 5 min.

4) Grind funnel seeds, mustard seeds to coarse powder.

5) In a bowl take the ground masala, add red chili powder, turmeric powder, salt and asafoetida in it.

6) Heat oil in a small pan and pour it over the mix masala in bowl.
    Tip: Do not add boiling oil pickle masala may burn. If the oil is very hot let it cool for few moments and then add.

7) Add the amla wedges in masala and mix well. Store in airtight container.

8) Let the pickle mature for 4-5 days and then enjoy.

Amla Pickle

   

Ragi Flour (Nachni) Ladu

Time Required : 30 Min                                                                                Yield : 25 small ladu

Ingredients:

Nachni(Ragi) flour - 2 Cup

Dry grated coconut - 1/4 Cup

Edible gum(dink) - 1 Tbsp

Cardamom powder - 1/4 Tsp

Cashew nuts - 12

Grated jaggery - 1 1/4 Cup

Ghee - 3/4 Cup

Method:

1) Heat 1/4 cup ghee in pan and deep fry gum. Remove it from the pan and keep aside.
    Tip: Coarsely grind the gum if have very big pieces.

2) In the same pan add more 1/2 cup ghee nachni flour and fry for 7-8 min on low flame.Keep stirring occasionally.

3) Add coconut and mix well. 

4) Switch off stove then add jaggery and mix.

5) Crush the fried gum and add in nachni flour. You can crush with hands or use the bottom of steel katori.

6) Add cardamom powder, cashew nut pieces and mix well.

7) Make the ladu of this mixture and serve.

Ragi Flour Ladu