New Recipes
Lasaniya Batata/Lehsuni Aloo/Garlic Potatoes
Lasaniya batata is a popular dish made in Kathiyawada (Saurashtra) region of Gujarat. It is hot and spicy. It is a treat for people who like spicy food. The hotness of the dish is due to to a large amount of fresh garlic added to it. Lasaniya means “with garlic” and batata means “potato”. It can be served with rice or roti. It can also be eaten as a side dish or “chat” with fried fryums or papad. Many places in Saurashtra serve this dish with fried long tubes known as “bhungada” and hence it is known as “Bhungada Batata”.
The level of spice can be adjusted as per your palate. If you like the dish to be more hot and spicy add more red chilies (around 6-7) while grinding the paste. I have made it a little less spicy and have used less red chilies. It is best to use Kashmiri red chili and Kashmiri red chili powder to get nice red color.
Baby potatoes are generally used to make the dish. However, you can use regular potatoes and cut them into 1 inch to get the same effect.
I always prefer to eat yogurt (dahi) or jeera buttermilk (chaas) along with the spicy food to soothe the stomach.
Lasaniya Batata/Lehsuni Aloo/Garlic Potatoes
A hot and spicy treat for people who love to eat spicy food. The baby potatoes are cooked along with lots of garlic and red chili paste. It is a popular dish of Kathiyawada ( Saurashra). It can be served with roti, rice or can be eaten plain as side dish along with some fried fryums or papad.
Servings: 4 people
Calories: 366kcal
Ingredients
Coating Potato in spices
- 15 baby potato boiled with salt
- 2 tsp oil
- 1 tsp chat masala
- 1/2 tsp garam masala
- 1/2 tsp red chili powder kashmiri red chili powder
garlic tomato paste
- 1 medium tomato chopped
- 20 garlic clove
- 1/4 tsp turmeri powder
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 3 dry red chili kashmiri soaked for 20 minutes in warm water
- 1 inch ginger chopped
- salt as per taste
Garlic potato stir fry
- 4 tbsp oil
- 1/4 tsp asafoetida
- 1 small onion chopped
- 1/2 tsp red chili powder kashmiri red chili powder
- 1 tbsp coriander chopped for garnishing
- 1/2 cup water
Instructions
Coating potato in spices
- Heat 2 tsp oil in a pan.
- Add 1 tsp chat masala, 1/2 tsp garam masala and 1/2 tsp kashmiri red chili powder.
- Mix well and saute.
- Add the boiled baby potatoes.
- Toss them well in the spices so that they coat on them evenly.
- Remove and keep aside in a bowl.
Making Tomato garlic paste and stir fry potatoes in it
- In a grinder, jar add chopped garlic, cumin seeds, and soaked kashmiri whole red chili.
- Add chopped tomatoes, coriander-cumin seed powder, salt, turmeric powder, chopped ginger and salt as per taste.
- Grind them into a smooth paste.
- In the same pan, heat 4 tbsp of oil. Add asafoetida powder in it.
- Add the chopped onions. Saute them till translucent.
- Now add red chili powder to it and mix well.
- Now add the prepared tomato garlic paste. Mix well.
- Saute the mixture for around 10 minutes till it becomes dry and oil starts leaving the edges.
- After around 10 minutes the mixture has become dry and start leaving oil.
- Add the coated potatoes to it. Mix well.
- Toss and mix well.
- Add water to it and simmer for 5 minutes or till the oil seperates.
- After 5 minutes the oil has seperated.
- The Lasaniya batata is ready to serve.
- Serve Lasaniya batata hot with rice, roti or some fryums.
Nutrition
Calories: 366kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 2433mg | Potassium: 271mg | Fiber: 4g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 18.2mg | Calcium: 60mg | Iron: 2.2mg
Eggless Blueberry Muffins
We are currently getting very good blueberries in Sydney. Blueberries are small purple colored sweet fruit. It can be eaten fresh. It is also processed and is available as a frozen fruit throughout the year. We can make different dishes such as juice, jam, ice cream, cake, smoothie, milkshake, muffins from blueberry. I love blueberries and like to use it in making different dishes. I often make smoothie and milkshake from blueberries. This time I thought of making muffins using blueberries. I wanted to make them egg-less.
I tried them for the very first time and the result was amazing.
I tried them to make them healthy by using whole wheat flour, olive oil in place of butter, fresh lemon juice.
Lemon juice reacts with the leavening agents and helps to make muffin fluffier and soft.
I have tried to use the simple ingredients available in the pantry. You can replace olive oil with any refined oil of your choice.
They are very easy to make and are a healthy treat for the kid’s lunch box, morning breakfast or evening high tea.
Make sure you measure the ingredients as per the recipe while baking cakes, cookies or muffins.
You can try this recipe with strawberry, cranberry or choc chips.
Eggless Blueberry Muffins
Eggless Blueberry Muffins are packed with the goodness of blueberries. They are very light, moist, soft and spongy. They have a beautiful natural color of blueberries. A perfect treat for a healthy breakfast or evening high tea.
Servings: 12 muffins
Calories: 165kcal
Ingredients
- 1 cup whole wheat flour
- 1/2 cup all purpose flour maida
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1.5 tbsp lemon juice
- 1/2 cup blueberries
- 1/4 cup olive oil
- 1 cup warm milk and a tbsp of more if required
- 1/2 cup sugar
- 1/2 tsp vanilla essence
- 1 tbsp all purpose flour for coating blueberries
Instructions
- Sift all the dry ingredients - whole wheat flour, all-purpose flour, baking soda, baking powder, and salt. Keep aside.
- Coat the blueberries with all purpose flour and keep it aside. This helps to prevent blueberries from sinking to bottom while baking.
- In a mixing bowl add warm milk. Add lemon juice to it, stir and keep it aside for 5 minutes to curdle.
- The milk we curdle as shown.
- Add olive oil to it.
- Add sugar and mix well till sugar is dissolved.
- Add vanilla essence to it. Mix well.
- Now add gradually the sifted flour into batches and mix well. Take care there are no lumps.
- Fold in the coated blueberries into the batter. Mix slowly.
- Line the muffin tray with baking cups.
- Pour1/4 cup of batter into each cup. Tap the tray.
- Bake the muffins at 180 C for 20-25 minutes or till the toothpick comes out clean when inserted. The muffins are ready and let them cool on a wire rack.
- Eggless Blueberry Muffins are ready to serve.
Nutrition
Calories: 165kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.4mg | Sodium: 185mg | Potassium: 81mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.9mg
Tuvar Lilva Paratha (Pigeon Peas Stuffed Flatbread)
Winter season brings in fresh vegetables and herbs. The cold air tempts us to eat something spicy and tasty. In Gujarat, India, you will find stalls of fresh tuvar (pigeon peas), peas, surati papdi, val ni papdi, fresh coriander, green garlic leaves, green chili, ginger everywhere. The tuvar is fresh and cheap during the winter. The ladies in the houses are busy buying tuvar, peas, surati papdi, val ni papdi. These green pods requires cleaning and removing the seeds from them. This becomes extra work for the cooks in the house. They store them in the freezer for the remaining months. Many dishes are prepared such as Lilva paratha, Lilva Kachori, Undhiyu, Papdi Muthia nu shaak, Tuvar dana bhaat, chutney from the above ingredients.
Winter is the best season to enjoy the Lilva Paratha.
Lilva Paratha is a very delicious and tasty paratha made by using fresh green pigeon peas (tuvar) and peas. The stuffing is prepared by using fresh tuvar (pigeon peas) and peas along with boiled potato. It is flavored with freshly ground ginger, garlic, green chili and garam masala. The flavor is enhanced more by using fresh green coriander and fresh green garlic leaves in the stuffing. Whole wheat flour is used to prepare the outer layer of the stuffing. It is then roasted in a pan with oil till golden and crisp.
This spicy Lilva Paratha can be served with coriander garlic chutney, ketchup, curd, raita or soup of your choice.
It is a perfect evening meal for a cold chilly winter.
Lilva Stuffed Paratha
A wholewheat flatbread made by stuffing spicy mixture made from fresh tuvar( green pigeon peas), peas and potatoes. It is then roasted till brown on both sides.
Servings: 8 paratha
Calories: 284kcal
Ingredients
- 2 tbsp oil
- 1/8 tsp turmeric powder
- 1/4 tsp asafoetida
- 1 tbsp ginger garlic green chili paste
- 1/2 cup coriander chopped
- 1/4 cup green garlic leaves chopped
- 250 g pigeon pea fresh , crushed coarsely
- 1/2 cup green pea crushed coarsely
- 4 medium potato boiled and mashed
- 1/2 tsp garam masala
- salt as per taste
- 2 cup whole wheat flour
- 1 tbsp oil
- water required to knead soft dough
- oil for roasting paratha
Instructions
- Add salt and oil into wholewheat flour. Now knead into soft dough by adding water as required. Cover and keep aside.
- Heat oil in a thick bottom pan. Add asafoetida and turmeric into it.
- Now add the crushed fresh pigeon peas (Lilva Tuvar) and crushed green peas. Add salt. Mix well.
- Add the ginger, garlic and chili paste. Mix well.Cook it covered on low flame for 8-10 minutes or till the crushed peas are cooked.
- Now add the boiled and mashed potato. (I have added salt in the potato while boiling them).
- Mix the mixture well. Add garam masala to the mixture. Add additional salt if required and mix well.
- Add chopped coriander and fresh green garlic leaves.
- Mix them well. Cook for 3-4 minutes till everything is well combined. The stuffing mixture is ready.
- Remove it in a bowl and let it cool.
- The stuffing and the dough are ready.
- Make balls from the dough. Dust them with flour and roll it in a circle.
- Roll the circle of around 10-12 cm diameter. Brush it with oil.
- Place the prepared stuffing into it around 1-2 tbsp as shown.
- Now fold the edges of the circle horizontally. Press the edges inwards.
- Fold the other two vertical sides as shown. It will form a square. Dust it with flour.
- Lightly roll the prepared square so that the edges are sealed properly.
- Heat the pan. Put the prepared paratha on it and cook it on both the sides flipping in between on medium heat till spots appear.
- Apply oil on both the sides and cook till golden brown. The Lilva paratha is ready.
- Cut the Lilva Paratha diagonally and serve with green coriander chutney. You can also serve it with curd, ketchup or soup.
Nutrition
Calories: 284kcal | Carbohydrates: 44g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 127mg | Potassium: 546mg | Fiber: 13g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 27.2mg | Calcium: 110mg | Iron: 5.2mg
Bombay Masala Toast Sandwich
Mumbai City is popular for a variety of street foods which is enjoyed by everyone. People are always in a hurry for catching a train or bus and so some of them end up eating street food for all their meals. Some others prefer to eat it as a snack in the evening. The street food served in Mumbai are generally fresh, tasty and inexpensive. The most popular street food of Mumbai is Vada Pav. You will find it in every street of Mumbai. The other popular street food is Sandwiches, Pav Bhaji, Bhel Puri,Pani Puri, Sev Puri, Dahi Puri, Ragda Patties, Misal Pav, Omelette Pav, Kebabs, Idli, Dosa, Vada Sambhar, Khaman Dhokla, Chinese Bhel, Kulfi, Ice cream , Juices, Masala Chai, Filter Coffee, Paan.
Today I will share with you recipe of the popular Bombay Masala Toast Sandwich.
You will find this hot toasted sandwich sold by many vendors either on a railway station, in front of schools, colleges or offices. The sandwich is prepared by putting tasty potato and peas stuffing between two slices of bread. The bread slices are covered with butter and green chutney. The sandwiches are spiced up with more green chutney and chat masala or sandwich masala. To the stuffing, more sliced vegetables such as tomato, onion, and capsicum are added while grilling the sandwich. The sandwich is served by applying extra butter and chutney over it and a generous amount of nylon sev/ thin sev/thin gram flour noodles are sprinkled.
Whenever I visit Mumbai, I am tempted to have this toasted sandwich. The smell of the sandwich toasting when you pass by the sandwich vendor will awaken your taste buds.
The potato and peas stuffing is very easy to make. The vendors or the street hawkers who sell the toasted sandwich have the gas toaster which uses the stove for cooking. At home, we can use the toaster if available, or else use the electric toaster or griller. If you do not have either of them, you simply toast the sandwich on a flat pan on low heat. Apply butter on the flat pan and place the sandwich over it. Put a heavy plate or board on the sandwich and then toast the sandwich till brown and crispy by flipping sides on low heat.
I have made this sandwich with a wholemeal bread. It is made with the white bread on the street.
You can also make Bombay masala cheese toasted sandwich by adding a generous amount of grated processed cheese while making the sandwich. Put the grated cheese on the stuffing after placing tomato, onion, and capsicum. Grilled the sandwich and your yummy cheesy masala toast is ready.
Just enjoy this simple Bombay masala toast sandwich in whatever way you like with a cup of coffee, tea or soup.
Bombay Masala Toast Sandwich
A very popular street food from Mumbai in which tasty potato and peas filling along with sliced vegetables, hot green chutney and butter is applied between two bread slices. It is then grilled in the toaster and served by applying butter, chutney. and thin gram flour noodles or sev which gives extra crunch to the sandwich.
Servings: 4 sandwich
Calories: 569kcal
Ingredients
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp green chili paste
- 1 tsp ginger grated
- 12 curry leaves
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 3 large potatoes boiled and mashed
- 1/4 cup green peas boiled
- 1 tsp chat masala
- 2 tbsp coriander chopped
- 1 tbsp lemon juice or of half lemon
- 8 slice Bread I have used whole meal bread. You can use bread of your choice.
- 1/2 cup butter for applying and grilling
- 1/2 cup green chutney I made by grinding coriander, garlic, salt, green chili, lemon juice together.
- 2 medium tomato thinly sliced
- 1 small onion thinly sliced
- 1 small capsicum thinly sliced
- chat masala for sprinkling
- 1 cup sev thin gram flour noodles
Instructions
- Heat oil in a pan. Add mustard seeds and cumin seeds. Let they crackle. Add green chili paste, ginger paste and curry leaves.
- Add turmeric powder and red chili powder.
- Mix and saute for a minute.
- Add boiled and mashed potato.
- Add salt and chopped coriander and mix well.
- Add the boiled green peas. Mix well.
- Add chat masala and mix well.
- Add lemon juice and mix well.
- Saute the mixture for 2-3 minutes. Stuffing is ready.
- Remove the prepared stuffing in a bowl and keep aside.
- Take two slices of bread. Apply butter on both of them.
- Apply green chutney on them.
- Put a generous amount of the prepared stuffing on chutney layer. Spread it evenly.
- Place sliced tomato, onion, and capsicum over the stuffing. Sprinkle chat masala over it.
- Cover it with a slice of bread on which butter and chutney is applied facing downward. Press it lightly. Apply a tsp of butter over it. Similarly, prepare other sandwiches.
- In the griller/toaster, placed the prepared sandwiches. The buttered side of the bread facing downward.
- Apply butter on the top of the bread.
- Grilled the sandwiches till they are brown and crisp.
- The toasted sandwiches are ready.
- Remove them on a clean surface. Apply butter on top of the sandwich. Apply chutney over it.
- Cut the toasted sandwiches into four parts. Sprinkle a generous amount of nylon sev. Sprinkle chat masala. Bombay Masala Toast Sandwich are ready to serve.
- Bombay Masala Toast is ready.
Nutrition
Calories: 569kcal | Carbohydrates: 59g | Protein: 9g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 65mg | Sodium: 558mg | Potassium: 960mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1400IU | Vitamin C: 71mg | Calcium: 120mg | Iron: 4.7mg
Puneri Misal
I have lived in Pune, Maharashtra for 8 years. I started my married life there. Pune is a beautiful cultural city and is considered as “Oxford of East” as it has several well known educational institutions. Besides, it also has many automobile industries and IT industries. It has the National Defence of Academy (NDA) quarters and therefore the majority of the population consists of Army, Students and IT professionals. There are many beautiful and scenic places to visit in and around Pune.
Being a cultural city, Pune has cultural food such as pithala bhakar, bharleli vangi, thecha, batata vada, kothimbirvadi, aamrakhand, kande pohe, sabudana khichdi, mastani, puneri misal.
When I first came to Pune in 2005, the city was not multicultural and the IT industries had just started. It had food joints serving these popular Maharashtrian dishes.
Puneri Misal is a popular street food of Pune. It is often eaten as breakfast or a mid-day snack. It is easy to make, economical and the sprout pulses used for making it makes it healthy and nutritional. It is spicy but not as hot and spicy as Kolhapuri Misal.
The basic ingredients of the Misal are Sprout usal, poha, boiled and diced potato, chopped onion, chopped coriander, farsan and tari/kat/rasa. The flavor and texture of the usal is enhanced with tari/rasa/kat. These all ingredients are assembled in layers and served hot with pav. Adding date and tamarind chutney is optional. I have used the date and tamarind chutney as I like to balance my misal with the sweet and sour taste. If you want to make Dahi Misal, just add curd to the misal while serving.
We, at our home, usually make this misal during winters. The hot and spicy misal is the best meal to have in the cold winter.
You can avoid pav and can just have it plain.
Every time I make misal, the memories of Pune are revived.
This dish is dedicated to the lovely time spent in Pune.
Puneri Misal
Puneri Misal is a popular street food from Pune, Maharashtra. The ingredients of the misal include - usal, poha, diced potato, chopped onions, chopped coriander, farsan and spicy tari/kat/rasa. The ingredients are assembled in multiple layers in the bowl and served with bun or pav.
Servings: 4 people
Calories: 844kcal
Ingredients
Usal
- 1 cup moong sprout (here you can use combination of moong, matki, vatana, chana sprouts
- 0.5 cup dry green peas sukha vatana
- 1 small onion finely chopped
- 1 small tomato finely chopped
- 1/4 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp ginger garlic paste
- 1 tsp red chilli powder
- 1 tbsp oil
- curry leaves
- salt to taste
- 1 cup water
dry masala for rasa/tari/kat/gravy
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp sesame seeds
- 1/4 cup dessicated coconut
- 5 cloves
- 1.5 inch cinnamon stick
- 2 tbsp red chili powder
wet masala for rasa/tari/kat/gravy
- 1 small onion chopped roughly for grinding to paste
- 1 small onion finely chopped
- 1 tbsp ginger garlic paste
- 1/2 cup coriander chopped
- 2 green chili or as per spice level required
- salt to taste
- 4 tbsp oil
- 1.5 litre water
- 4 tsp sugar
- 1 lemon juice
poha
- 1 cup poha soaked
- 1/4 tsp turmeric powder
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida hing
- 2 tbsp oil
- salt as per taste
Assembling misal
- 2 potatoes boiled and cubed
- 1 small onion finely chopped
- 1/4 cup coriander finely chopped
- 1 cup Date chutney
- 1 cup farsan mixture to sprinkle on top
- 6 pav/bun to serve with
Instructions
Usal
- Heat oil in a pressure cooker. Add curry leaves.
- Add chopped onion and saute till translucent.
- Add ginger garlic paste to it. and saute more.
- Add chopped tomatoes and salt and cook till they are soft. Then add turmeric powder, red chili powder and garam masala to it and saute for two minutes.
- Add the mixed sprouts and add water to it. Add the rest of salt and pressure cook for 2-3 whistles.
- The usal is ready.
Dry masala for rasa/tari/kat/gravy
- Dry roast coriander seeds, cumin seeds, sesame seeds, cloves, cinnamon sticks on low heat.
- After the spices start releasing aroma and get little brown add the desiccated coconut.
- Mix well and roast for 2 more minutes. Keep it aside and let it cool.
- Grind the masala to fine powder. This masala can be used for making brinjal rice, stuffed brinjal curry, masale bhat.
wet masala for rasa/tari/kat/gravy
- Heat oil in a pan. Add onion and fry till translucent.
- Now add the dry ground masala and roast for 4-5 minutes.
- Add the wet paste (grind together onion, ginger garlic, green chili, coriander to a fine paste). Mix well and saute for 2-3 minutes.
- Add red chili powder, salt and sugar. Mix well.
- Add water and let it boil and cook for 12-15 minutes.
- Add lemon to it after the water starts boiling.
- The oil layer will be seen floating on top. Our kat/tari/rasa is ready.
Poha
- Heat oil in a pan. Add mustard seeds, asafoetida, curry leaves and turmeric powder.
- Add the washed and soaked poha. Add salt and mix well . Cover and cook for few minutes. Poha are ready.
Assembling Misal
- Arrange all the prepared ingredients for assembling the usal - prepared usal, poha, boiled and diced potato, chopped onions, chopped corainder, sweet date and tamarind chutney , farsan and tari/kat/rasa (shown in next pic). The kat/tari/rasa should be hot.
- Tari/kat/rasa.
- Assembling the usal - in a deep bowl add two tablespoon of prepared usal.
- Add two tablespoon of poha and some diced potatoes.
- Pour 4-5 laddle full of tari/rasa/kat. Add 2 tbsp of sweet date and tamarind chutney
- Garnish with chopped onions, corainder and farsan. Puneri Misal is ready to serve. Similarly prepare the remaining usal bowl.
- Serve hot with pav.
Nutrition
Calories: 844kcal | Carbohydrates: 135g | Protein: 13g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Sodium: 567mg | Potassium: 1175mg | Fiber: 27g | Sugar: 54g | Vitamin A: 1650IU | Vitamin C: 74.3mg | Calcium: 340mg | Iron: 32.6mg
Kaju Jalebi
Sweets made from cashew nut are very popular and loved by all. The most popular are Kaju katli, Kaju barfi, and kaju rolls. But nowadays many sweet shops offer different shapes and designs made from cashew nuts such as kaju apple, kaju sandwich, kaju paan, kaju watermelon, kaju sitafal or kaju jalebi. The process and main ingredients for making these differently shaped sweets are the same as that of kaju katli. Only some colors, flavors are added to achieve the different shapes and taste. We are tempted to eat these delicacies when we see them on the shop shelves. Then why not we try them and make them at home! By making at home we will be careful that we use unadulterated ingredients and we maintain the hygiene while making the sweets. Besides these when we make these sweets at home they are economical.
I have shared with you my recipe for kaju apple earlier. Now I am sharing with you the step by step video and process of making the Kaju jalebi. It is very simple. Be careful of some little points mentioned and the outcome will be best.
- While making powder, the cashew nuts should be fresh and crunchy. If not, then you can either keep them in sunlight, roast them lightly or keep them in the fridge. I have kept them in the freezer for an hour before grinding them.
- While grinding in the grinder just pulse three to four times. Do not run the grinder continuously otherwise this will remove the oil from cashews and the powder will become sticky and oily. (and we don’t want that !)
- If you are making it for the first time try using a non-stick pan. It will ensure that the cashew mixture does not stick. That will make the process easier.
- If you find the cashew mixture getting stiff after addition of the sugar syrup, then add a tsp of water and mix it well. It will lower the temperature of the mixture and make it smooth.
- Even while shaping the apples if the mixture becomes dry then just add a drop of water and the mixture will become pliable again.
- It is always difficult to judge the proper sugar consistency when you make it the first time, but do not worry; you will get better with practice.
- Always cook the cashew nut mixture on a low flame.
Kaju Jalebi
A spiral shaped sweet made from cashew nut powder cooked in one string sugar syrup. The process of cooking cashew nut powder into sugar syrup is same as making kaju katli. Here instead of rolling the cashew nut dough and cutting into diamond shape to make katlis, the cashew nut dough is shaped into small spirals.
Servings: 20 jalebi
Calories: 138kcal
Ingredients
- 1.5 cup cashew nut powdered
- 3/4 cup sugar
- 1/3 cup water
- 2 tsp ghee
- 1 tsp saffron strands
- 1 tsp luke warm water to soak saffron
- 1 tsp cardamom powder
Instructions
- Heat a non stick pan. Add sugar into it and then add water in it.
- Mix well and let the sugar dissolve. The mixture will start boiling.Add 1/2 tsp of saffron strands.
- Let the mixture boil till we get one string consistency of sugar syrup. Check the consistency by taking sugar syrup in between fingers. Stretch the fingers to see if the string is formed. If the string is formed then the one string sugar syrup is formed and proceed with next step or else let the sugar syrup boil for more minutes till you get the string consistency.
- Add the cashew nut powder and mix well. Keep on stirring till the mixture thickens.
- Add cardamon powder and mix well.
- Once the mixture is thickened and starts leaving the edges of pan add ghee and mix well.
- Cook the mixture till it becomes thick and leaves the pan and forms a dough. Now add the remaining saffron dissolved in luke warm water.
- Mix well and form smooth dough.
- Transfer the dough into a butter paper or greased plate. Spread the mixture so that it cools fast.
- Make small balls from the dough. (you have to do this step fast before the mixture cools completely and becomes dry. If it becomes dry then add 2-3 drops of water and again mix it and make balls).
- Shape the balls into thick threads and then roll them into spirals as shown.
- Make other jalebis quickly.
- Jalebis are ready to serve. Enjoy them.
Notes
Some point to be noted to make the process more easier.
- The cashew nuts should be fresh and crunchy. If not, then you can either keep them in sunlight, roast them lightly or keep them in fridge. I have kept them in the freezer for an hour before grinding them.
- While grinding in the grinder just pulse three to four times. Do not run the grinder continuously otherwise this will remove the oil from cashews and the powder will become sticky and oily. (and we don't want that !)
- If you are making it for the first time try using a non stick pan. It will ensure that the cashew mixture does not stick. That will make the process easier.
- If you find the cashew mixture getting stiff after addition of the sugar syrup, then add a tsp of water and mix it well. It will lower the temperature of the mixture and make it smooth.
- Even while shaping the apples if the mixture becomes dry then just add a drop of water and the mixture will become pliable again.
- It is always difficult to judge the proper sugar consistency when you make it the first time, but do not worry; you will get better with practise.
- Always cook the cashew nut mixture on a low flame.
Nutrition
Calories: 138kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 124mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 1.3mg
Corn Bharta
Corn Bharta is a very tasty recipe made with fresh corn and capsicum cooked in tomato cashew nut gravy. It can be served with rice, naan, roti or can be eaten plain. I have shown you the restaurant style preparation of corn bharta. The tomato cashew nut gravy made is the basic sauce for many punjabi subjis. You can make this sauce and it can be used with different vegetables of your choice or paneer.
Corn Bhurta
A delicious and tasty dish made from fresh corn and capsicum cooked in the rich tomato cashew nut gravy. It can be served with plain roti, naan, paratha, rice or simply plain.
Servings: 4 people
Ingredients
Gravy
- 2 tbsp oil
- 1 tbsp ghee
- 1 tsp green chili paste or as per taste
- 1 tbsp ginger garlic paste
- 3 medium onion boiled and crushed
- 5 medium tomato blanched and pureed
- 1/2 tsp garam masala
- 1 tsp kitchen king masala
- 1 tsp kashmiri red chili powder or as per taste
- 1 tsp sugar
- 3 tbsp cashewnut paste (kaju, magajtari, khus khus)
- 1 tsp kasuri methi crushed with hands (dry fenugreek leaves)
- 1/2 tsp salt
- 1 tbsp butter
Vegetable
- 1 tbsp oil
- 1/2 tsp green chili paste or as per taste
- 1/2 tbsp ginger garlic paste
- 1 tsp cumin
- 1 small onion finely chopped
- 1 green capsicum finely chopped
- 1/4 yellow capsicum finely chopped
- 1/4 red capsicum finely chopped
- 1 cup sweet corn kernels boiled
- 100 g cottage cheese paneer, cut into small cubes
- 1/2 tsp kitchen king masala
- 1/4 tsp garam masala
- 1/2 tsp kashmiri red chili powder or as per taste
- 1/2 tsp turmeric powder
- 1/4 tsp sugar
- salt as per taste
- 1/2 cup water
Instructions
Gravy
- In a pan heat oil and ghee.
- Add green chili paste and ginger garlic paste.
- Saute it for a minute till the raw aroma goes away.
- Add the boiled onion paste. Saute it for 5 minutes.
- Add the blanched and pureed tomato. Mix well. Saute for 5 minutes.
- Add all the spices garam masala, red chili powder, kitchen king masala, sugar and salt.
- Mix them well and cook till dry and oil seperates.
- Now add the cashew nut , magajtari and khus khus paste. (soak 10-15 cashew nuts, one tbsp magajtari and 1 tbsp poppy seeds or khus khus in warm water for 30 minutes. Drain and grind to smooth paste adding water if required)
- Mix them well. The colour of the gravy will change and become light. Now add kasuri methi crushed with hands.
- Mix them well and cook for 2 more minutes. The gravy is ready. This is the basic red gravy and can be used in making different punjabi subjis.
Preparing Vegetable
- In separate pan, heat oil. Add cumin seeds, green chili paste and ginger garlic paste. Saute them for a minute.
- Add the chopped onions and saute them till translucent.
- Add the chopped red, green and yellow capsicum. Saute them for 3-4 minutes.Do not overcook them. They should remain crunchy.
- Now add the boiled sweet corn kernels to it.
- Add the garam masala, kitchen king masala, red chili powder, sugar and salt. Mix them well.
- Add paneer cubes.
- Mix them well and saute for a minute.
- Now mix the tossed vegetables in the prepared gravy. Add turmeric powder. Mix them well.
- Add water and let the bharta simmer for 5 minutes. Add butter to it.
- Mix it well and add the chopped coriander. Mix well and Corn bharta is ready to serve.
- Garnish with coriander and serve hot corn bharta with roti, paratha, naan or rice.
Healthy Ragi Oat Churma Laddoo
“Ganpati Bappa Morya Ghee Ma Laddoo Choriya”.
Happy Ganesh Festival to all !!
Laddoos and modak are popular sweets offered to Lord Ganesha during the Ganesh Festival.
Different types of laddoos and modaks are made during the festival to welcome Lord Ganesha. Besides these, various other types of sweets are made for the 10 days festival.
On this festival, I wanted to make churma laddoo by using ragi and oats. I always love to use Ragi and have its flour stored in my home. Ragi is a whole grain that is gluten free. It is packed with iron, calcium, good carbs, ammino acids and Vitamin D. It is rich in fiber which helps in weight loss and good for controlling diabetes. Ragi grain originated in Africa and has been cultivated in Uganda and Ethiopia since many years. In India, Ragi crop was introduced 4000 years ago, and has been found in archeological excavations in the Harappan Civilization. Many pediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content, especially iron and calcium. Home-made ragi malt is a popular infant food.
Similarly, Oats are protein-packed, full of fiber and low in fat. They help to boost energy levels and help you lead a healthy lifestyle. Oats contain a wide range of nutrients like fiber, vitamin E, essential fatty acids, etc. which make them top the healthy food charts.
I have used jaggery, nuts, flax seeds, sesame seeds and coconut. They give additional nutritional benefit to the recipe.
I have made the laddoo using the same process that is used to make atta churma laddoo. Instead of frying the dough for making churma, I have baked it to make it more healthy.
You can use the nuts of your choice. Also, you can chop and add them instead of grinding them.
They are very easy and simple to make. They are very delicious and are a healthy snack. Have it in morning, noon or evening.
So enjoy this Ganesh Festival by making and offering Lord the healthy laddoo.
Healthy Ragi Oat Churma Laddoo
A healthy sweet made by baking ragi, semolina and oats mixture and then crushing and shaping them to a ball. It is packed with the goodness of jaggery, ghee, flax seeds , sesame seeds, coconut and dry nuts flavored with cardamom.
Servings: 21 laddoo
Calories: 196kcal
Ingredients
- 1 cup ragi Finger Millet / Nachini
- 1/2 cup Sooji coarse, Semolina flour
- 1/2 cup oats quick oats
- 1/2 cup dry nut powder (almonds, cashew nut, pistachio, walnuts)
- 2 tbsp flaxseeds grounded
- 2 tbsp sesame seeds grounded
- 1/2 cup jaggery
- 1/2 cup dessicated coconut
- 4 tbsp oil
- 4 tbsp ghee
- 2 tsp cardamom powder
- 3 tbsp milk if you find mixture dry and require to bind
- 1/2 cup luke warm water for kneading
Instructions
- In a mixing bowl add ragi flour, sooji (semolina) and oats.
- Add oil.
- Mix well the oil and all flour.
- Now ad luke warm water and knead into a tight dough.
- Make with your fist small portions as shown.
- Flatten them.
- Prick them with fork and place them in a baking sheet.
- Bake them in a preheated oven @210 C for 20-22 minutes flipping once.
- Cool them and make small pieces of it.
- Now grind the pieces into a mixture grinder and then sieve them.
- Take the sifted flour, dessicated coconut, grounded dry nuts (almond, cashewnut, walnut and pistachio), grounded flax seed and sesame seed and cardamom powder.
- Mix them well.
- In a pan heat ghee.
- Add jaggery into it.
- Stir and melt the jaggery. Remove from heat once the jaggery is melted. (take cake to remove once melted, if jaggery kept more on heat then it will start to caremalised and the laddoo will become harder and chewy).
- Pour the melted jaggery and ghee over the flour and nuts mixture.
- Mix them well. If you find mixture is drying then add warm milk to it. (sometimes if the dough is baked more, then the moisture will dry and hence it will become difficult to shape into laddoo.)
- Apply ghee in your palm if required and shape the dough into small balls. Keep aside to set for some time.
- Laddoos are ready to serve.
- Healthy ragi oat churma laddoo ready to be offered to Lord Ganesha.
Notes
Note: If the dough is over baked, then the moisture in it dries out. Hence it becomes difficult to shape them. So use warm milk while shaping them into laddoo.
Nutrition
Calories: 196kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 54mg | Potassium: 96mg | Fiber: 3g | Sugar: 5g | Vitamin A: 0.5IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1.1mg
Whole Wheat Paneer Kulcha
“Kulcha” is a type of leavened flatbread. It is a popular dish in North Indian Cuisine and is served with spicy veg or non-veg curries such as Chole, Chicken Masala, Curd, Raita, Pickle or Dal Makhani. It is made in the big clay tandoor. Usually, it is not made as a daily food in houses but is served in restaurants because it requires big clay tandoor or oven to make. People eat the non-leavened flat bread such as roti, chapati or parathas daily at home. Kulchas can be made plain or with different stuffings such as paneer, potato, mix vegetables.
I have made kulcha stuffed with paneer (cottage cheese). Since we do not have the clay tandoors at home, I have made it on tava and roasted it on the open gas flame. Making it on the tava and then roasting it on open flame gives the same taste and texture. It is easy to make. The process of making Paneer Kulcha has three steps:
- Kneading dough
- Making paneer stuffing
- Rolling and roasting the kulcha
The Kulcha is made from refined flour or maida. But since I wanted to make it more healthy I have used less maida and more whole-wheat flour. The Paneer Kulcha made with whole wheat flour is soft even when cold.
The spices in the paneer stuffing can be adjusted. If you require more then add chopped green chili and more red chili powder. I have sprinkled kalonji or nigella seeds while rolling the kulcha. You can replace it with white or black sesame seeds if Kalonji is not available. I have served the kulcha with boondi raita for a lazy Sunday lunch. You can serve it with curry or dal of your choice and with different pickles. It tastes equally good with butter. It can be served during breakfast, lunch or dinner.
I am sharing with you the step by step video and photo of the above recipe.
Whole Wheat Paneer Kulcha
A leavened flat bread made with whole wheat flour and stuffed with spicy paneer filling. It is made on tava and then roast on open gas flame.
Servings: 6 kulcha
Calories: 254kcal
Ingredients
Dough
- 1.75 cup whole wheat flour
- 1/4 cup all purpose flour maida
- 1/4 tsp soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar
- 3 tsp oil
- 1/4 cup yogurt
- 3/4 cup water or more if required to knead dough
Paneer Stuffing
- 400 gm cottage cheese paneer, grated
- 1 tsp chaat masala
- 1 tsp red chili powder or more if required
- 1/4 tsp cumin powder roasted
- 2 tbsp coriander chopped
- salt as needed
Rolling and Roasting
- 1/2 cup coriander chopped
- 2 tbsp nigella seeds kalonji
- water for brushing
- butter for applying on kulcha
- flour for dusting while rolling kulcha
Instructions
Dough
- Take whole wheat flour in a bowl.
- Add all purpose flour or maida to it. Mix it well.
- Add soda, baking powder, salt and sugar to it.
- Add oil.
- Add yogurt to it. Mix them well.
- Now add water and start kneading into a smooth dough. Use more water if required to knead the dough.
- Smoothen the dough with oil.
- Cover the dough for 2 hours with damp cloth and keep in a warm place.
Paneer stuffing
- Take grated paneer in a dish. Add chat masala, red chili powder, jeera powder and salt.
- Add chopped coriander to it.
- Mix them well and make dough.
- Make equal portions and make six balls from it.
Rolling and Roasting Kulcha
- After two hours, remove the cloth and knead the dough again to smoothen it.
- Make equal size balls from the dough.
- Now take a ball and flatten it with hands.
- Place paneer ball in it and start pleating the edges together.
- Seal the edges properly and roll the ball.
- Now flatten again and sprinkle kalonji and chopped coriander over it.
- Press them well. Flip it.
- Dust with flour and roll the kulcha in the oval shape. Apply water over it.
- Carefully remove the kulcha and place the water side on the heated tava. After two minutes the bubbles with start to form.
- Now flip the tava with kulcha over flame and try to cook on all sides moving the tava in all directions. The kulcha will start to puff up.
- The Kulcha has puffed up.
- Apply butter over it.
- Kulcha is ready.Gently remove and serve.
- I have served it with boondi raita.
Notes
Note: The dough for making kulcha can be made using entire all purpose flour. Use 50:50 ratio of whole wheat flour : all purpose four. Use entire whole wheat flour . The filling for the kulcha can be varied. Use potatoes or mixed vegetables or onions instead. I have used only 1/4 th cup of all purpose flour for making dough.
Nutrition
Calories: 254kcal | Carbohydrates: 48g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 350mg | Potassium: 484mg | Fiber: 15g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 11.6mg | Calcium: 210mg | Iron: 6.8mg
Kaju Badam Puri (Gluten Free Cashewnut Almond Cookies)
Today, I am sharing with you the step-by step procedure for making Kaju Badam Puri.
It is basically a flourless and butterless cookie and is gluten free. It consists of nuts, sugar, milk and flavored with saffron and cardamom. If you want to make it vegan, the milk can be substituted with soy or almond milk. It can be made with only almonds or cashew-nuts or pistachios. The nuts can be combined, for example, cashew nut with almonds; or almonds and pistachios; or cashew nut and pistachio; or cashew nut, almonds, and pistachio together.
The ratio for making this puri or cookie is 1 cup nut mixture: 1/2 cup powdered sugar.
I have ground saffron along with nuts and sugar, you can also dissolve the saffron in milk and use it.
While kneading the dough add milk gradually as very little milk is required to knead the dough.
You can roll the dough into a big circle and then use a different cutter to cut and shape the puri.
You can also make small balls from the dough and roll into small circles.
Many people use bangle. The mixture is filled in the space in the bangle and the bangle them removed.
Try the method that suits you.
I have shown you the method of making puri in the oven. But if you do not have an oven, you can roast them in a nonstick pan on low heat. To do this place a baking sheet on the heated pan and put the puris on it. Roast them for about 7 minutes on one side on low heat. Flip them gently with a thin spatula and roast them again for 5 minutes on low heat. Remove and cool them. The results will be the same.
If you have the nuts blanched and ready, the process takes less time. Just grind them and make puris.
I have shown you the method of blanching almonds. Nowadays, you get blanched almonds in store. Also, you get powdered almonds or cashewnuts. You can use them. The process becomes simpler then.
These are healthy treats for children who are fussy for eating nuts. You can involve them in the cooking process. Tell them to cut the puris into the shape they like. They will love and enjoy making them.
Make this puri for any festival or just make them as treat!!
Kaju Badam Puri
Kaju Badam Puri is a flourless sweet/cookie made with almonds and cashewnuts alongwith sugar and milk. It is very healthy, easy and quick to prepare. It is gluten free.
Servings: 40 puri
Calories: 75kcal
Ingredients
Instructions
- In a pot boil water and add almonds to it.
- Boil them for 3-4 minutes. They will come up.
- Drain the water.
- Peel the skin from the almonds and dry them on a clean kitchen towel. (the pistachio shown are not for this recipe)
- In a plate gather all the ingredients blanched almonds, cashewnut, milk, saffron and cardamom powder.
- In a mixture jar put the chop almonds alongwith saffron and grind them together.(While grinding the nuts, just pulse the grinder few times till you get a fine mixture. if you grind them constantly, the nuts will release oil and the mixture will become sticky like dough)
- Similarly, grind the chop and grind cashewnuts to a fine powder. (You can sieve the mixture).
- Now measure the grounded mixture. It will be around 2 cups or a little more.
- Take half the quantity of sugar to the nuts mixture. i.e one cup sugar for 2 cups nut mixture. (whatever quantity you take for nut mixture take half the quantity of sugar for it)
- In a mixing plate take nuts mixture, sugar , cardamom powder and milk . (you can dissolve saffron in milk and use it ) I have ground saffron alongwith the nuts.
- Now mix them all well and make dough. Add little by little milk to it and knead to dough. (if required add more milk). Apply a little ghee and smoothen the dough.
- Divide the dough into two parts.
- Place one portion on the butter paper.
- Put other butter paper over it and roll it to 5 mm thickness with a rolling pin.
- With the help of cutter, cut into different shapes as per your choice.
- Place the cut puris on the baking tray lined with butter paper.
- Bake in the oven at 170 C for 8-10 minutes.
- Remove from oven, cool and serve. The puris can be stored for 15-20 days outside and enjoyed.
Nutrition
Calories: 75kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 0.5mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.5mg
