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