WHOLE DRY FRUIT LADDOOS / DIWALI SPECIAL

 

Here is an easy recipe of making whole dry fruit laddoos. You can make them on any festive occasion and enjoy with your family and friends. This is a perfect sweet to distribute to your friends and relatives during Diwali festival. You can pack them in a beautiful box. 

Ingredients:

Assorted dry fruits (unsalted)  ......... 1 cup  (Almonds, cashews & Pistachios)

Sugar .............................. 1 cup

Poppy seeds .................... 1 tbsp

Saffron ..................... 2-3 pinches

Crushed cardamom seeds .. 1/2 tbsp

Wheat flour ...................... 2 tbsps

Dried rose petals .............. 1 tbsp

Ghee / clarified butter ......  2 tbsps

Milk or water ................... 1/4 cup

Silver varq ................... for garnishing (optional)

Method:

1. Dry roast the poppy seeds lightly and set aside.

2. Fry the wheat flour with 1 tbsp of ghee until it gives out a nice aroma. Set aside.

3. Roast the dry fruits until they get a crispy texture. 

4. In a thick bottomed pan melt the sugar adjusting the flame.

5. Half way through add 1 tbsps of ghee, saffron and crushed cardamom seeds. 

6. Continue stirring until the sugar is melted and there are no lumps.

7. Now add the poppy seeds, rose petals and dry fruits.

8. Finally add the fried wheat flour and mix well. 

9. Now add the milk or water and continue stirring until the mixture gathers and leaves the sides.

10. Cool it a bit and when you are able to handle it make the laddoos or balls of the desired size.

11. Garnish them with dried rose petals and silver varq if you like.

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Diwali 

This month I am paired with Poonam Bachhav who selected "cardamom powder" and "ghee" as my secret ingredients and I made these dry fruit laddoos. I chose "ajwain" and "oil" as the secret ingredients for her as she opted out for a savoury dish. She made tasty and irresistible Instant Rice Chaklis. 

Pin for later

You may also like:

Mawa Gujiyas 

Mysore Pak

Date and Nut Rolls 

TANGERINE RAITA / SANTRE KA RAITA

 Fruit raitas are really cool and refreshing in summer. Here is a simple and delicious raita made with tangerine. Sometimes the fruits we buy are not very sweet. This is a nice option to make use of such fruits in raitas and also salads. This raita can also be relished during fasting days. Serve it at room temperature or chilled. If having it on normal days other than fasting you may use any ingrdients of your coice for flavouring them.

Ingredients:

Tangerines ............ 2 or as needed

Yogurt .................. 1 cup

Salt .................... to taste

Honey ............... 1 tbsp

Crushed black pepper ... 1/8 tsp

Roasted and crushed cumin seeds ... 1/8 tsp

Mint powder ............................. 1/8 tsp (you may use fresh mint leaves instead)

Method:

1. Peel the tangerines, remove the fleshy part of the segments after peeling the skin. Discard the seeds carefully keeping the fleshy part intact.

2. Cut them into smaller pieces if desired.

3. Whisk the yogurt in a larger bowl.

4. Add salt, honey, cumin powder, pepper powder and dried mint powder or fresh mint as per your preference. Give a nice mix.

5. Add the peeled tangerine pieces and stir gently.

6. Serve it chilled or at room temperature as you prefer.

Note:

You can also replace the cumin, pepper and mint powder with chaat masala. Add salt very carefully if using this as the masala already contains little salt.

You may also use fresh mint leaves instead of dry mint powder. Chop them finely or crush them in a pestle and mortar.

Check out the video :

Pin for later

You may also like:

Pomegranate Raita

Kala Jamun Raita

Mango Raita

SAMAK KE DAHI CHAWAL / FARALI DAHI CHAWAL / FARALI CURD RICE WITH BARNYARD MILLETS

 

Here is a light and cooling recipe of Farali Curd Rice made with Barnyard Millets. They are known as Samak /Samo/ Sama ke chawal in Hindi. This is a nice change from the usual heavy fried dishes like sabudana vadas, puris and halwas we make during the fasting period. You can add some grated carrots or cucumber to this. Even some fruits like small grapes and pomegranate seeds can be added.

You can enjoy this with some farali fried raw banana and sabudana fryums.

Ingredients:

Yogurt / dahi ............... 1 & 1/2 to 2 cups or as required.

Barnyard millets / samak rice .......... 3/4 cup

Senda namak / rock salt ................ to taste

Sugar ..................................... 1/2 tsp

Cumin seeds .......................... 1/2 tsp

Cashewnuts ......................... few

Crushed black pepper ........... 1/2 tsp

Oil ........................................ 1 tbsp

Coriander leaves .................. handful

Grated carrots ..................... 1/4 cup

Method:

1. Soak the samak rice for minimum 1 hour

2. Pressure cook the rice for 3 whistles adding double quantity of water and little salt.

3. Open after the pressure is released and let it cool.

4. In a mixing bowl whisk the yogurt adding salt, sugar and crushed pepper.

5. Add the coriander and grated carrot. Mix well.

6. Now add the cooked samak rice and little water adjusting the consistency to your preference.

7. Heat the oil in a small pan. Add the cashew halves and cumin seeds. Let them crackle.

8. Mix this tempering into the prpared curd rice saving few cashews for garnishing.

9. Serve it at room temperature or chilled.

Check out the video

Pin for later

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We hace completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is D and I chose Dahi as my ingredient. 

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes (Cardamom Flavoured Cup Cakes )

F - False ke Biscuit ( Lemon Currant Cookies )

G - Gud Wale Pohe  (Sweet flattened Rice with Jaggery)

H - Hare Dhaniye ki Sabzi (Fresh Coriander Stir fry)

I - Imli Gosht  ( Tangy Mutton Curry )

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Some more Farali Dishes:

Kuttu Ka Paratha / Buckwheat Flour Flat Bread

Sweet Potato Cutlets

Sabudana Khichdi

SINDHI DEGI CHANA PULAO / FLAVOURFUL CHICKPEA PILAF

 Here is a recipe of very delicious Sindhi Degi Chana Pulao. It is cooked with aromatic spices and chana or chickpeas. You can relish it with a simple raita and papad. You don't need any side dish to serve with this pulao. It is as flavourful as any non veg biriyani. It makes a great party dish and a treat for vegetarians.

Ingredients:

Basmati rice ..... 2 cups or as needed

Boiled chana or chickpeas .... 1 & 1/4 cups

Birista (crispy fried onions)..... 1/2 cup

Tomatoes ................... 2-3

Green chillies ............ 4-5

Mint leaves ................. handful

Garlic (crushed) ........... 1 tbsp

Ginger (crushed) ........ 1 tbsp

Lemon ........................ 1 (cut into thin slices)

Dried plums (aloo Bukhara) .... 5

Yogurt ........................ 2 tbsps

Cinnamon ................. 2 sticks of 1''

Black cardamom ....... 1

Green cardamoms ..... 5

Cloves ......................... 5

Black pepper corns .....12

Bay leaves ................ 2

Crushed coriander seeds .. 1 tbsp

Crushed cumin seeds ....... 1/2 tbsp

Sindhi Biriyani masala ...... 1/2 tbsp

Kewra essence ................. 2 drops diluted in 2 tbsps of water

Ghee / clarified butter ....... 2-3 tbsps

Oil ................................... 4-5 tbsps

Salt ............................ to taste

Method:

1. Soak the rice with sufficient water for at least 30 mins or more.

2. Heat oil in a pan and add the whole spices.

3. When they give out a nice aroma add the crushed coriander and cumin seeds.

4. Next add the ginger and garlic. Saute a bit and add the green chillies and tomatoes.

5. Add little salt and simmer until the tomatoes are cooked.

6. Now add the boiled chana, lemon slices,Aloo bukhara (dried plums) and cook for a minute.

7. Add 4 cups of hot water for 2 cups of rice. Bring it to a boil.

8. Now add the rice, little salt, mint leaves and 3/4 th of birista saving some for garnishing.

9. Cook on medium flame until three-fourth done.

10. Now stir in the diluted kewra essence, give a gentle stir and spoon the ghee on top.

11. Wrap the lid with a clean cloth, place it on the pan with some heavy weight on it.

12. Place it for dum on low flame for 10 minutes.

13. Pulao should be perfectly done now.

14. Serve it in a platter and garnish with some mint leaves, birista and some boiled chana.

Note: Birista is easily available these days. If you don't have it fry 2 large onions to a nice brown colour and use them instead.

Check out the video

Pin for later

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was " Exotic Biriyanis & Pulaos " suggested by Swaty Malik. She is an amazing cook. Check out her Zafrani Pulao 

This month I was paired with Priya Vijayakrishnan. She chose GREEN CHILLIES and BIRIYANI MASALA as my secret ingredients. I made this flavourful "Sindhi Degi Chana Pulao" using them.

I gave her GHEE and FRESH COCONUT as her secret ingredients and the dish she prepared is a flavourful Coconut Veg Pulao Do check it out. 

You may also like:

Rajasthani Gatte ka Pulao

Kashmiri Pulao

Papad ka Pulao

CHUKANDAR KE PARATHE / BEETROOT PARATHAS / INDIAN FLATBREADS STUFFED WITH BEETROOT AND SPICES

 Make and enjoy these simple and healthy beetroot parathas. Beetrrot is loaded with nutrition and this is a nice way to consume it apart from the salads. You can simply relish them with some pickle of your choice and yogurt. 

Ingredients:

Wheat flour ....... 2 cups or as needed

Ajwain / carom seeds ..... 1/2 tsp

Salt .................. to taste

Oil or ghee ....... 1 tbsp (for the dough)

More oil or ghee as needed for making the parathas 

For the stuffing:

Grated beetroot ........... 1 cup

Coriander or fenugreek leaves .... handful

Gram flour / besan ... 1 tbsp (use dry roasted one)

Turmeric powder ..... 1/4 tsp

Red chilli powder .... 1/2 tsp (or more as you like it)

Cumin powder ...... 1 tsp

Coriander powder .... 1 tsp

Amchoor powder / dry mango powder ... 1/2 tsp (optional)

Salt .................. to taste

Method:
1. Mix all the ingredients for stuffing and set aside.

2. Knead the dough adding ajwain, salt, ghee or oil and water as needed. Rest it for 5-10 minutes.

3. Roll out a small portion and spoon the stuffing.

4. Gather the edges sealing them and make a small pouch.

5. Flatten it and roll out gently.

6. Roast the paratha on a heated griddle spooning a little ghee or oil.

7. Repeat the same with all the parathas.

Serve them with a pickle of your choice and yogurt.

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We hace completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is C and I chose Chukandar ( Beetroot )

Pin for later

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Dahi Chawal  (Farali) (Barnyard Millet Curd Rice)

E - Elaichi Cup Cakes - (Cardamom Flavoured Cup Cakes )

F - False ke Biscuit ( Lemon Currant Cookies )

G - Gud Wale Pohe ( Sweet Flattened Rice flakes with Jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander Stir fry)

I - Imli Gosht ( Tangy Mutton Curry )

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

You may also like:

Beetroot Raita

Beet Hearts Salad

Beetroot and Apple Soup

MAWA AND DRY FRUIT MODAKS ( with milk powder ) / GANESH CHATURTHI SPECIAL

We have a variety of modaks made during the Ganpati festival as an offering to God. Some are made with rice flour dough stuffed with coconut and jaggery mixture, or mawa and dry fruit mixture and steamed or deep fried.  We also have chocolate modaks, Boondi modaks and many more.

This is a very easy recipe of making modaks using milk powder along with powdered dry fruits and dessicated coconut. Use full cream milk powder like Nido, Nestle or Amulya. You can shape the modaks using a mould which is easily available everywhere these days. 

About Ganesh Chaturthi

Ganesh Chaturthi is a 10 day long festival celebrated throughout India. It comemmorates the birth of Lord Ganesha, the famouus Hindu elephant headed God known for his ability to remove obstacles and bring good fortune. The festival is held every year in the Hindu month of Bhadra, which falls between mid-August and mid-September. Offerings from the daily prayers are distributed among friends and relatives which include sweets such as modaks  as it is believed to be a favourite of Lord Ganesh.  On the final day of the festival, Anant Chaturdasi, the Ganesha statues are paraded through the streets. During the parade, people gather to sing and dance, and the Ganesha statue is usually immersed in a body of water such as the ocean or a river.

Ingredients:

Full cream milk powder...... 1 cup

Coarsely powdered cashew nuts ..... 1/4 cup

Coarsely powdered pistachios ......... 1/4 cup

Coarsely powdered almonds   ......... 1/4 cup 

Fine dessicated dry coconut    .......... 1/4 cup

Sugar ............................................... 3/4 cup

Cardamom powder .......................... 1/2 tsp

Saffron ........................................... 2-3 pinches

Milk ( for soaking saffron ) ............ 2 tbsps

Ghee or clarified butter ................  2 tbsps

Silver Varq for garnishing ............. optional 

Method:

1. Take a thick bottomed pan and transfer the sugar into it.

2. Add 1 and 1/4 cups of water, cover the lid and bring to a boil.

3. Add the cardamom powder followed by saffron soaked in little milk.

4. When the syrup reduces to one cup stir in the milk powder.

5. Start mixing immediately with a spatula or a baloon whisk to break the lumps.

6. Continue to stir it adding the ghee little by little in between. You will see that the mixture is getting thicker.

7. Tip in the powdered dry fruits and the dessicated coconut. 

8. Continue to stir until the mixture starts leaving the sides and has thickened like a dough.

9. Remove it into a larger bowl for cooling.

10. Grease the modak moulds and put some mixture into them. Close it and remove the excess from the sides. This way make all the modaks.

11. When they are ready you can garnish them with silver varq if you wish. 

 

Watch the video of Modaks

Pin for later

You may also like:

Mawa Gujiyas 

Kesar pedas

Gulab Jamuns 

KHUMB KABAB / MUSHROOM KABAB / NON SPICY AND KID FRIENDLY SNACK

 

Here is a delicious recipe of Khumb Kabab or Mushroom Kabab. It is a non spicy recipe and kids are sure going to love it. It is also perfect for those people who avoid lot of spices due to health reasons. This is a great party snack as well and really tastes like a non veg kabab. You can use any variety of mushrooms available. If you wish to add spices you can go ahead and do that.

Ingredients:

Mushrooms .... 200 or 250 gms

Onions ......... 1 cup (finely chopped)

Oats .............. 3/4 cup

Milk ................. 150 ml

Crushed black pepper ..... 1 tsp

Salt ......................... to taste

Mint leaves ............ handful

Coriander leaves .... handful

Green chillies .......... 2

Oil ........................... 4 tbsps

Method:

1. Wash the mushrooms well and pat them dry with a kitchen cloth.

2. Mince them in a chopper. (Do this just before adding them to the pan to avoid discolouration)

3. Dry roast the oats and set them aside.

4. Heat 2 tbsps oil in a pan and saute the onions until translucent.

5. Add minced mushrooms and stir fry until the moisture is dried up.

6. Now tip in the oats and mix them well with the onion mushroom mixture.

7. Add the milk and cook on medium flame stirring it until the oats are cooked.

8. Season with salt and crushed pepper.

9. Add the finely chopped coriander and mint leaves and the green chillies.

10. Saute until golden brown.

11. Remove the mixture and cool it.

12. Make the kababs.

13. Pan fry them with 2 tbsps of oil until done flipping the sides carefully.

14. Serve hot with any chutney of your choice.

Watch the recipe video

Pin for later

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was "Kababs" suggested by Sujata Roy. Her Kaju Curry without onion and garlic is worth trying. 

My partner of the month was Priya Iyer who gave me CORIANDER LEAVES and MILK as my 2 secret ingredients and I made these delicious KHUMB KABABS. Check out her recipe of MAKAI KABABS  which she made with the secret ingredients that I chose for her ( KASOORI METHI and  GARAM MASALA )

You may also like:

Veg Nargisi Kabab

Akhrot ke Kabab / Walnut Kababs

Nargisi Kabab ( Non Veg )