Dates Ladoo

Preparation Time - 15 Min                                  Cooking Time - 10 Min            Yield - 12 Ladoo    
   

Ingredients:

Dates - 1 Cup (firmly packed)

Chopped cashew nut - 1/4 Cup

Chopped almonds - 1/4 Cup

Chopped pistachio - 1/4 Cup

Ghee - 1 Tbsp

Cardamom powder - 1/4 Tsp

Method:

1) Chop dates, remove seeds and grind it finely in mixer.

2) Heat ghee in pan and add chopped almonds, cashew nuts and pistachio. 

3) Fry it for 2 mins, remove from pan and keep aside.

4) In the same pan add ground dates and fry for 3-4 min on low medium flame.

5) Let the dates cool for 5 min, add chopped dry fruits and cardamom powder, mix well.

6) Make small balls(ladoo) of this mixture and serve.

Dates Ladoo

Chivalichi(Chiu) Bhaji

Ingredients:

Chival Bhaji - 250 gm

Chopped onion - 1 Cup

Besan - 1/2 Cup

Red chili powder - 1 1/2 Tsp

Salt - to taste

Cumin seeds - 1 Tsp

Mustard seeds - 1 Tsp

Asafoetida - 1/4 Tsp

Oil - 2 Tbsp

Method:

1) Wash and clean chival bhaji and keep aside.

2) Heat oil in pan and crackle mustard seeds, add cumin seeds and asafoetida.

3) Add onion and fry till golden brown in color.

4) Add chili powder, turmeric powder and mix well.

5) Add chopped chival bhaji and let it cook for 8-9 min. on medium flame stirring occasionally.

6) Once bhaji is ccoked add besan, salt and mix well.

7) Let it cook for 6-7 min. on low-medium flame and serve hot.

Chivli(Chiu) Bhaji

SakharAmba

Ingredients:

Raw mango - 1 Big

Sugar - 2 1/2 Cup

Kesar(Saffron) - 4 strands

Method:

1) Wash and boil mango and let it cool. Peel and scoop out the pulp.

2) Add sugar and saffron strands in pulp and mix well. Keep this mixture aside for 2-3 hrs.

3) Transfer the mixture in heavy bottom pan and cook for 10-12 min. or until sugar syrup of two string consistency forms.




4) Let it cool and serve.

Sakhar Amba

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Kanda Kairi

Kadhi Gole

Ingredients :

For Kadhi :

Yogurt - 1 1/2 Cup

Gram flour(Besan) - 2 Tbsp

Ghee or Oil - 1 tbsp

Curry leaves - 7

Ginger paste - 1 Tsp

Chopped green chili - 2

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Asafoetida - a pinch

Salt - 2 Tsp or to taste

Sugar - 1 Tsp

Cilantro - a few to garnish

For Gole :

Chana Dal - 3/4 Cup

Green chili paste - 1 Tsp

Ginger paste - 1 Tsp

Carom seeds - 1 Tsp

Turmeric powder - 1/4 Tsp

Salt - to taste

Asafoetida - a pinch

For Tampering(Tadka) :

Dry red chili - 3 or 4

Garlic - 8 cloves

Mustard seeds - 1 Tsp

Oil - 3 Tbsp

Method :

1) Soak chana dal in lukewarm water for 3 hrs and coarsely grind it.
    Tip : You can also use 1/2 Cup moong dal and 1/2 Cup chana dal to make lentil balls (gole).

2) In a bowl mix ground chana dal, green chili paste, ginger paste, carom seeds, turmeric powder, salt and

asafoetida and mix well. You can add cilantro if you like.

3) In another bowl take curd (yogurt) and whisk well.

4) Add 1/2 cup water and gram flour (besan) to curd and mix well. Make sure there are no lumps.

5) Heat ghee or oil in a pan and crackle mustard seeds.

6) Add cumin seeds, asafoetida, green chili, ginger paste and curry leaves. Fry well.

7) Add curd and besan mixture.

8) Add 1 cup water, salt and sugar. Cook on low flame for 8-10 mins stirring occasionally.

9) When kadhi reach to boiling point , make small balls of chana dal mixture and put in boiling kadhi one by one. Let it cook on low flame for 5-7 mins. Lentil balls(Gole) will come up rising when they are cooked.
Tip: Initially put only one lentil ball in kadhi and make sure it does not break. If so then let kadhi boil for few more minutes.

10) In a pan heat oil and crackle mustard seeds, add garlic and red chili. Put this tadka on kadhi and serve hot.

Kadhi Gole

Kairichi dal

Ingredients:

Chana dal - 1/2 Cup

Grated raw Mango - 1/4 Cup

Green chili paste - 1 Tsp

Curry leaves - 5

Chopped Cilantro - 2 Tbsp

Red chili powder - 1/4 Tsp or to taste

Turmeric powder - 1/4 Tsp

Salt - to taste

Sugar - 2 Tsp

Cumin seeds - 1 Tsp

Mustard seeds - 1 Tsp

Asafoetida - a pinch

Oil - 2 Tbsp

Method:

1) Soak chana dal for 3 hrs in lukewarm water and grind it coarsely.

2) In a bowl mix ground dal, grated raw mango, salt and sugar.

3) Heat oil in a pan and crackle mustard seeds, add cumin seeds, asafoetida, green chili paste, and curry leaves. Immediately switch off stove.

4) Then add turmeric powder and red chili powder in oil and put this tampering on dal mixture.

5) Mix well, garnish with fresh cilantro and serve. You can also use fresh coconut to garnish.