April 30, 2016

Zatpat Besan Boondi Laddu | How to make Quick Boondi Ladoo

Zatpat Besan Boondi Laddu - A to Z Maharashtrian Sweets

I never realized the last letter to cross will be a tough one. I was well prepared for rest of the series and procrastinated for the last one, thinking it is such an easy one as the name says, that I could cook the day before. It surely was an easy one to make, however, I didn't take other things into consideration like the internet dying on me. Just as I was about to publish this post, internet stopped working.

Anyway, I guess I can take things easy at times. While making the list, Z was a letter that eluded me for a long time. Everybody who suggested kept talking about Zunka. I had to keep reminding them that I was doing a series on Maharashtrian Sweets.

Then Pradnya suggested this recipe for a quick Boondi Laddoo using Besan. Her mom makes this whenever there was a need to make Boondi Laddo Zatpat and so this is called Zatpat, which means quick. We also use words like fatafat or this term at times, maybe more on the influence of Hindi on us.

This recipe takes about 20 to 30 mins, and the Zatpat refers more the Boondi Laddu Style one getting done quickly. I am not very fond of sweets though I am partial to some homemade sweets. However from the shops I love Son papdi and Motichoor Laddoo, though in small bites.

I have already made Boondi Laddo before, so making one quickly was a nice experience as well.

Zatpat Besan Boondi Laadu

Ingredients Needed:

Besan Flour - 2 cups

Salt - 1 tsp

Cardamom powder - 1 tsp

Powdered sugar - 1.5 cups

Ghee - 3/4 cup

All-purpose flour for dusting

Roasted nuts

How to make the Zatpat Besan Boondi Laddu

In a bowl, take the besan flour, Salt, Cardamom powder, 2 tbsp of ghee with some water to make pliable dough like chapati.

Dust the dough with enough flour, roll out pooris. Size doesn't matter here as we will be crushing it.

In a nonstick pan, heat rest of the ghee and deep fry the pooris to golden brown

Allow to cool and then pulse in a mixer to form a coarse mixture.

Add remaining ghee from the pan as required along with powdered sugar, roasted nuts. Start with 1 cup sugar, add remaining as per taste.

Make balls with your hands to bind them as laddoos

Store in airtight container.

Notes:

The dough might end up sticky, so dust well with flour.

If you find making the balls hold their shape, blend along with ghee and sugar in the mixer for a couple of minutes. It will be easier to make balls.

This ladoo tastes like a boondi laadoo while these do look like besan laddoo.

April 30, 2016

Cucumber mint lassi recipe | Indian summer drinks

by varsha, in Recipes

When it is summer, it’s always good to keep your body cool from inside. Drinking buttermilk is one way to do so. Being south Indian, we drink neer mor often. But these days for a change often have salted lassi as we both love the flavour. I have roasted cumin powder (bhuna jeera) always, so it’s really handy for me to add black salt, cumin powder and have the flavourful drink. I had one organic cucumber sitting in fridge for few days and I was thinking to try this one for a change. Got fresh mint too, so added it to the lassi for refreshing taste. Vj is not a big fan of cucumber so I had myself all Winking

.

Other summer drinks : Masala chaas, Masala coke, Mango lassi, salted lassi, sweet lassi, masala mor, ice lemon tea

Cucumber mint lassi recipe

Recipe Cuisine: Indian | Recipe Category: Drink
Prep Time: 5 minutes | Cook time: 0 mins | Serves: 2

Ingredients

Yogurt/ curd – 2 cups

Cucumber – 1, small

Mint leaves – 2 tbsp, packed

Green chilli – 1 (optional)

Cumin seeds, roasted, powdered – 1/2 tsp

Black salt – 1/2 tsp

Asafoetida – a generous pinch

Salt – As needed

Method

Place chopped cucumber, mint and chilli in the blender and grind it well.
Add rest of the ingredients and blend well. Filter it if you do not like the texture of cucumber.

Notes

You can add a piece of ginger and skip green chilli as green chilli would add heat to the lassi.
Do not add more mint leaves as it will over power and a raw green smell will be there.
Make sure to use clean ingredients as we are consuming raw.
Use chilled curd and consume as soon as you prepare the lassi.
I first did not filter, but I did not like the texture, so filter and had, then it was absolutely fine.

Best for summer as well as cool with cucumber and mint.
cucumber-lassi-with-mint

keywords: Recipes, Healthy Recipes, Kids Recipes

April 30, 2016

Chocolate Coconut Flour Cake

by varsha, in Recipes

I love chocolate cake. And I strongly believe is that anyone who wants to eat chocolate cake should be able to eat chocolate cake.
Have a gluten allergy/intolerance? You should be able to eat cake. Have a nut allergy? You should be able to get cake.
(I’m guessing you get my drift…)
This cake is especially for YOU my dear invisible internet friend with all the food allergies: chocolate cake made with coconut flour.

This chocolate coconut flour cake comes pretty darn close in taste and even in texture to my paleo chocolate cake. It’s moist and slightly crumbly, like all good cakes should be. And major plus: it’s super easy to make.
(Yes, I know I cut this cake so that it looks more like a brownie… but trust me, it’s cake. I just make silly decisions sometimes… like cutting a chocolate cake into small rectangles).
Chocolate Coconut Flour Cake by Ashley of My Heart Beets

Try this cake while it’s warm and also after a night in the fridge – it’s surprisingly good when chilled!

Chocolate Coconut Flour Cake

Author: Ashley Thomas

Ingredients

1 cup coconut flour
½ cup cacao powder
¼ cup tapioca flour
¼ cup coconut sugar
¼ teaspoon baking soda
1 cup non dairy milk (coconut or almond milk will work)
½ cup maple syrup
4 tablespoons avocado oil (or melted coconut oil)
4 eggs
½ cup chocolate chips

Instructions

Preheat oven to 350F.
Combine the coconut flour, cacao powder, tapioca flour, coconut sugar, and baking soda together in a bowl and mix well.
Add the milk, maple syrup, oil and eggs to the bowl and mix well using an electronic hand-mixer.
Fold in the chocolate chips.
Pour the batter into an 8x8 greased/parchment-lined glass dish or greased cake pan of choice.
Bake for 35-40 minutes, or until a toothpick comes out clean.
Allow the cake to cool, then slice and serve.

Keywords: Recipes, My Heart Beets

April 29, 2016

Ragi Paal Koozh for Babies - Fingermillet Milk Porridge Recipe

by varsha, in Recipes For Kids

This Ragi Koozh can be started once the baby starts 5th month.Traditionally Ragi is the first millet recommended to be introduced to babies.This ragi milk porridge helps developing babies digestive system before the baby starts with proper solids like idli,rice etc.

I usually feed this koozh with karupatti(palm sugar) syrup or sometimes jaggery syrup.I have a separate post coming up for sweetners that can be introduced to babies.

I had many requests to post ragi koozh since the day I started Baby Food Series,I clicked the pictures long back but it took sometime for me to edit the pictures and finally I am here with the post.

Check other baby food recipes

But remember mothers feed is the best and its always good to start with other food only after the baby finishes 6 months.This 4-5 months baby food recipes will help those who are not able to breast feed due to personal / medical conditions.Always consult your paediatrician before introducing any new food.

Ragi Koozh Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes: 2 feeds
Recipe Category: Baby Food | Recipe Cuisine: Indian

Ragi - 2 tbsp
Water - as needed
Ghee - 1/4 tsp
Jaggery Syrup - 1 tsp(optional)

Method:

Take ragi, rinse it well and soak it overnight.Rinse again and drain water.Take it in a mixer jar.
First give a quick blend 2-3 times then add water and pulse it again.
Take a muslin cloth, transfer and extract milk.Squeeze the cloth till milk is extracted well.The milk will be thick.
You can add little more water and pulse it again ,you will get thin milk.You can even use a strainer if you don't have cloth.Press it with a spoon and extract milk.
If you find the milk too thick then add little water and then cook.Transfer the extracted milk to a pan and heat it up.Keep mixing with a laddle else it will form lumps if you leave it unattended.It will slowly get thick as you can see.
The milk will thicken,at this stage add ghee and cook for few more mins.If you are adding any sweetner add it at this stage.
Cook for few more mins till its thick as shown.Cook in low flame.
When it gets thick, it will leave the sides of the pan more like pudding consistency,as shown below, switch off.As it cool down it may bet more thicker.Let it cool for few mins, then feed.

Feed warm.

My Notes:

Ragi is heat generating food so add ghee and feed more water.
Also ragi might constipate so adding ghee helps to avoid constipation.
Add more water if the extracted milk is thick.The milk extracted should be watery.
Cook in low flame, make sure it gets cooked well.
This porridge gets thick after cooling down so switch off accordingly.
You can skip jaggery and feed it as such too.

Keywords: Sharmis Passions Recipes

April 29, 2016

Yellow Pumpkin Kheer | How to make Lal Bhoplyachi Kheer

by varsha, in Recipes

Yellow Pumpkin Kheer - A to Z Maharashtrian Sweets

I no longer lament on the speed with which the days seem to fly! Still it took me by surprise that we are already in Y. This is yet another of those tough alphabets, and given my theme being sweets it was tiresome.

I initially had another choice, only to find that it was not correct. I read somewhere that Ratalyacha Sheera is yam halwa and was planning on making it. Only later realised that Ratalyacha is Sweet Potato and not Yam. Then I had an option of making Yam Halwa or Kheer, both of which were not appealing to me.

So I again pinged Pradnya, and she suggested I make something with Yellow Pumpkin. I told her that I have ready made Lal Bhoplyacha Halwa and she said I could make a kheer with it and call it Yellow Pumpkin Kheer. Lal in Marathi and Yellow in English. If you remember I actually called it Red Pumpkin, however, it does look yellow. So my next best choice Yellow Pumpkin Kheer.

This is similar to carrot kheer or any veggie kheer. They call it Bhoplyachi Keer and I was all for it. I had asked Amma to get me some pumpkin and she got me two of these small pumpkins about a couple of weeks ago. I was thinking it might go bad, later Amma confirmed that pumpkins stay good over a year if they are stored as a whole.

Every day I go back home, see the pumpkin on the table and think I should make the kheer. Finally, the day I made the Tandalachi Kheer, I decided to make this kheer as well. Yes, this was the other kheer I was talking about in that post. When Hubby Dear saw me working on the whole pictures, he asked me what I was up to. I said I was going to make Kheer and he has to eat it. He was all willing, seeing that I will not accept a no for an answer. Finally, I made this kheer later in the evening, even though the vegetable was chopped and grated.

Coming to the recipe, it looks like Pumpkin Kheer is quite popular. Pumpkin is called Parangi kai in Tamil, Gummadikaya in Telugu, Mathangya in Malayalam and kaddu in Hindi.

I have only made a Carrot Kheer before and many vegetable halwas, so Vegetable Kheers are pending. I made it pretty much the same way. With the way things went, I couldn't give this kheer to Hubby dear and took it for my colleagues. Everybody thought it was vermicelli by looking at the grated pumpkin and loved every bit of it. In fact, it was such a hit that many of them came for a second helping and wanted to know how I made it.

After a week passed and one fine dinner time, Hubby dear remembered this Kheer and asked where his share was. I said it was good that he asked about it at least a week later and didn't completely forget it. He said he was looking forward to eating that. So I might take him on his word and make this soon again.

Now to the recipe, please excuse the number of pictures I have shared, it was almost an obsession and I couldn't get myself stick to my standard 3 final pictures.

I have been wanting to try clicking in black and tried in this post. Do share your thoughts on how the pictures have turned out. I haven't enhanced the pictures much.

Lal Bhoplyachi Kheer

Ingredients Needed:

Pumpkin grated - 1 cup

Milk - 2 cups

Sugar - 1/2 cup (increase if needed)

Saffron few strands

Cardamom powder a pinch

Ghee - 1 tsp

Roasted Nuts for garnish

Yellow food colour a tiny pinch

How to make the Pumpkin Kheer:

Wash and slice the pumpkin into pieces, peel the outer skin, remove seeds, and grate it fine. Keep aside.

In a nonstick pan, heat the ghee. Roast the nuts, remove, keep it aside.

Next, add the pumpkin and saute till it is cooked, rather the raw smell leaves. This takes about 5 -7 mins while stirring continuously.

Soak Saffron in 2 tbsp of warm milk.

Boil the milk in a pan, when done, simmer and continue boiling for a couple of minutes. Then add the milk to the cooked pumpkin and combine well. Simmer for 5 - 7 for the mix to get blended well.

Next, add the sugar and mix. Simmer for a couple of minutes for the sugar to melt. Add the food colour.

Finally, add the cardamom powder, saffron milk. And remove, garnish with roasted nuts

Serve hot.

Notes:

I found that there was no need to add the food colour, the cooked pumpkin did look quite yellow.

Sweetness can be increased as per choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

from Spice your Life

April 28, 2016

XL Jalebi from Lookmanji | How to make Instant Jalebi

by varsha, in Recipes

XL Jalebi from Lookmanji - A to Z Maharashtrian Sweets

We are on the 24th alphabet in our Journey through the Cuisines. I am doing A to Z Maharashtrian Sweets. Getting the right dish for some of the English alphabets was a tough nut to crack. So towards that I had given 3 wild cards, wherein one can use alternate English names, English Adjectives or other regional words. I was thinking about Q, X and Z as these alphabets may not be used in the regional languages.

However during the course of this marathon, we realized that even some of the alphabets that we think easy ended up being so tough. So I didn't actually keep count on how many wild cards each of my buddies used. After all the objective of this is to enjoy ourselves and not tax too much.

Another exception to this rule would be those dishes that are actually referred that way in regional language or place. Like the Ice Halwa, that's how the halwa called in the place. So I was lucky in not using the wild card yet.

During my interaction with my buddies, many came up asking what to do with the X, the X factor is always a problematic one when it comes to A to Z series. I let them choose what they felt comfortable.

On my part, I got really lucky. I landed in this XL Jalebi from Lookmanji. I don't even remember how I landed at this dish. I wish I had more sense to remember how such serendipity happens. I really wish so that I can replicate it again. Ha, but then it is not serendipity right.

Anyway these XL Jalebis are famous from a Sweet stall, Lookmanji Mithaiwala at Mohammad Ali Road in Mumbai. This article gave me an idea on this huge jalebi looks.

XL Jalebi is one massive jalebi which you will find at Lookmanji Mithaiwala at Mohammad Ali Road in Mumbai. It has a two-day shelf life and cannot be eaten in one go.

The Jalebi is bright red and is XL in shape. So it's called XL Jalebi.

Lookmanji Mithaiwala seems to be a popular joint for the Bohra and Parsis communities to meet and enjoy. The jalebi is red in colour, garnished with varakh and dry fruits. According to this article, it says "The red colour is very attractive. We make an orange one too, but when we put them side-by-side, people prefer the red ones"

The basic ingredients of a jalebi are maida and water, left to ferment overnight for the slight tang. Lookmanji adds saffron to its sugar syrup for fragrance and suggests eating them for breakfast with malai or slightly sweetened dahi.

I asked my friend to check this place and confirm. She said this sweet stall was mostly frequented by the Parsis and Muslim communities. While she knows about the Damodar Sweet Shop that also sells a huge XL Jalebi. I was all set to make the Lookmanji's colourful one!

Since I already have a Jalebi recipe on that blog that has the overnight fermentation method using Curds/Yogurt, I wanted an instant version to try. I also have a pictorial on making Jalebi with a Jalebi maker So I checked for an instant version and was inspired by this, so went ahead using the Red colour as dished out from the Lookmanji's shop.
If you are looking for an authentic Lookmanjiwala, then I am sorry this is not from that shop. However how different can a Jalebi recipe be different?

I used instant yeast and made it within 40 mins of mixing, which actually makes this instant version. Also, I must say that making the huge Jalebi is much easier than you would think. I used ghee for deep frying and the taste is simply awesome because of it. Use a wide nonstick pan for making the huge Jalebis

XL Jalebi from Lookmanji

Ingredients Needed:

Makes about 8-10 jalebis

All Purpose Flour/ Maida - 1 cup

Rice Flour - 2 1/2 tbsp

Instant Yeast - 1 tsp (3 tbsp sour yogurt)

Red Colour - 1/4 tsp (use 1/4 tsp each saffron, turmeric for regular colour)

Salt a tiny pinch

Ghee for deep frying - 1/2 cup

For Sugar Syrup

Water - 2 cups

Sugar - 2 cups

Saffron strands few

How to make the Jalebis

For the Batter:

Using the curds/yogurt: Combine the curds along with flours, colours and make a batter using just enough water. The consistency should be like dosa / pancake batter. Keep it covered and let it ferment overnight or at least 6 - 8 hrs.

For the Instant Version: Dissolve the instant yeast in a bowl having 3 tbsp hot water. Cover and let it sit for 5 minutes.

Then in a mixing bowl, combine the flours with the dissolved yeast, food colour. Add water, little at a time to make a thick batter. Cover and let it ferment for an hour (Mine got done by 40 mins, it was 34 C noon. )

For the Syrup

In a pan, take the water and sugar, make one thread sugar syrup, this takes about 15 mins on medium flame. Add saffron as it gets cooked.

Making the Jalebi

After fermentation, the batter should be light. Add extra water if needed. In fact, you will see the bubbles coming on as we have used instant yeast.

I used a plastic sheet for piping out, you could use a piping bag as well.

Heat a nonstick pan with ghee, lower the flame to medium, then scoop the batter into the plastic cover, press down on the hot ghee and swirl around in a circle motion to make the XL Jalebi. Depending on the size you want, you can remove making the swirls.

Fry until the jalebi is golden on both sides. Take it out of the pan and drop into the hot syrup for 5-7 seconds. Strain the extra syrup out and take the jalebis out.

Serve hot.

Notes:

Jalebis tends to become soggy as it cools down. So always make it fresh. Cooking on medium/low flame helps make the Jalebi crispy.

from Spice your Life

April 27, 2016

Lemon Berry Coconut Flour Muffins

by varsha, in Recipes

Lemon Berry Coconut Flour Muffins (a paleo and nut-free recipe) by Ashley of My Heart Beets

Um… hi. My name is Ashley and I’m a coconut flour addict.

In the past week, I’ve made savory Italian coconut flour muffins, coconut flour birthday cake, and now… lemon berry muffins! And don’t for a second think I’m done with the coconut flour madness. Let’s just say a coconut flour chocolate cake is in your future.

Why the coconut flour craze over here? To be totally honest, I have too much coconut flour in my pantry. Plus, the nut-free + dessert sections in my fancy schmancy recipe index needed some lovin’. Oh and I of course LOVE my nut-free readers and want to give them more food options.

Something I MUST tell you about baking these sweet fruity muffins: you will want to use silicone baking cups (or an extremely well-greased pan). The only reason I use pretty paper liners is because they look cute in photos which is what (hopefully) convinces you to make the muffins. You know what’s not cute though? Losing ⅛ of my muffin to a paper liner. That’s just the deal when it comes to baking coconut flour muffins/cupcakes you guys. So get on the silicone baking cup bandwagon.

Let me tell you about how good these muffins are. They are BERRY good. Alright, you had to see that coming. In all seriousness though (yes, let’s be serious about muffins now), they have a light lemon flavor and the swirly berry topping basically screams summer.

Lemon Berry Coconut Flour Muffins (a paleo and nut-free recipe) by Ashley of My Heart Beets

Lemon Berry Coconut Flour Muffins

Author: Ashley Thomas

Serves: 14 muffins

Ingredients

1 cup coconut flour
½ teaspoon baking soda
¾ cup non-dairy milk (coconut milk or almond milk will work)
Zest of 1 lemon
¼ cup freshly squeezed lemon juice
6 large eggs, room temperature
2 tablespoons avocado oil or melted ghee
6 tablespoons maple syrup
1 cup frozen mixed berries, pureed

Instructions

Preheat oven to 350°F.
Add the coconut flour and baking soda to a bowl and mix well.
Add the non-dairy milk, eggs, maple syrup, lemon zest, lemon juice, and oil to the bowl and using a hand mixer, mix until well combined and smooth. As you continue to mix, the batter will thicken.
Pour the batter into silicone baking cups.
Drop a teaspoon of the berry puree into the center of each muffin. Using a knife, make a twirly design.
Bake at 350°F for 30-35 minutes, or until a toothpick comes out clean.
Allow the muffins to cool on a wire rack. Once completely cool, serve.

Lemon Berry Coconut Flour Muffins (a paleo and nut-free recipe) by Ashley of My Heart Beets

Keywords: Recipes, My Heart Beets

Zatpat Besan Boondi Laddu | How to make Quick Boondi Ladoo

Cucumber mint lassi recipe | Indian summer drinks

Cucumber mint lassi recipe

Ingredients

Method

Notes

Chocolate Coconut Flour Cake

Ragi Paal Koozh for Babies - Fingermillet Milk Porridge Recipe

Ragi Koozh Recipe - Ingredients

Method:

My Notes:

Yellow Pumpkin Kheer | How to make Lal Bhoplyachi Kheer

XL Jalebi from Lookmanji | How to make Instant Jalebi

Lemon Berry Coconut Flour Muffins

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