Churma Ladoo (For Dal Baati Churma)

Churma Ladoo:- 

Preparation time:-10 minutes
Baking time:-35 t0 40 minutes
Ready In:-50 minutes
Serves:- 6 to 8 Medium Size Ladoo

 
Dal,bati and churma ladoo is the ultimate Rajasthani cuisine combination.Churma laddo ingredients and the bati ingredients are same ,traditionally batis without salt are fried in pure ghee but here i am showing the baking version.Churma ladoo is also prepared in festive season as a offering to God.Usually jaggery is used but i have used powdered sugar.Very healthy for kids,instead of a iron supplement,churma ladoo made with jaggery is a good option for kids.If you want to make it for kids then fry the bati in ghee.I have baked the batis and used powdered sugar as i made it for eating with Dal and bati. When eating with dal bati i prefer sugar ladoos.For prasadam i prefer using jaggery and crushed dry fruits.AS the Ganpati Bappa is here with us this is the best prasadam option.So here is the recipe for churma ladoo.
 Ingredients:-
1)Chapati Flour or wheat flour 4 cups
2)Semolina 1 cup
3)Pure ghee/ butter 2 table spoons
4)Baking powder 1/8 tea spoon
5)Warm water or milk 1/4 cup
6)Powdered white sugar or Jaggery powder to taste(I used 1/2 cup)
7)Cardamom crushed 3 to 4 numbers
8)Pure ghee to deep the Churma bati 1/2 cup
(If frying the batis and not baking then u need pure ghee for frying)
Directions:-
1)Preheat oven to 180°Celsius or 350° Fahrenheit.
2)Sieve together the flour,semolina and baking powder.
3)Add the pure ghee mix well so that the ghee gets incorporated in the flour thoroughly.
4)Add i the warm water or milk little bit at a time and knead for 3 to 4 minutes to form a stiff dough.Apply few drops of ghee and set aside for 10 to 15 minutes.
5)Make medium sized rounds and place on to the baking tray(Refer the pictures)
6)Brush some ghee on top and transfer to the oven and bake for 15 minutes,after 15 minutes turn over and bake for another 10 minutes or until it turns golden brown.
7)When its done take out of the oven and deep into the melted pure ghee make sure
the bati is covered with ghee from all side.Keep it for 2 to 3 minutes so the ghee get absorbed into it.
8)Instead of baking you can deep fry the batis in ghee
9)After that Scrumble the batis  with the help of hands or coarsely grind in a mixer grinder or food processor,add the powdered sugar or jaggery, add the crushed cardamoms ,add some melted ghee and mix well and roll out the round ladoos as per your required size.
10)Serve with Dal Bati.
(Click the link for Panchmela Dal recipe and For Bati recipe)
(If you are making the ladoos for Prasadam,then after the ladoos are done roll them in the roasted poppy seeds.Even if you want you can add some dry fruits into it like cashews,sultanas,pistachios and almond flakes.And serve as a Sweet dish too.)  
                                                            ENJOY!

Badam Halwa/Almond Pudding

Badam Halwa/Almond Pudding:-
Preparation Time:- 20 minutes
Cooking Time:-40 Minutes
Serves:-4                                                             

Winter is the time for comfort,for good food and warmth.And if the holidays are there then this is the time,for sure, to make some yummy delights for the kiddos.So i prepared my son's favorite Badam Halwa or Almond pudding. As we all know almonds are rich in dietary fiber,vitamins and minerals.It is a complete source of energy as well as nutrients.Almonds are rich in mono saturated fatty acids which are helpful in increasing good cholesterol and decreasing bad cholesterol. Almonds are rich source of vitamin E.So what is the best winter diet for busy kids other than almond halwa or pudding. So here is the recipe.
Ingredients:-
1)Almonds soaked overnight 1 and 1/4 cups
2)Clarified butter or pure ghee 4 to 5 table spoons
3)Full cream Milk 1 and 1/4 cups
4)Condensed milk 4 table spoons
5)Nutmeg grated a pinch(Optional)
6)Saffron 3 to 4 strands(Optional)
7)Sugar 2 table spoons
Directions:-
1)Drain the water from the soaked almonds,remove the skin.Instead of soaking the almonds overnight.You can blanch them in the hot water and remove the skin.
2)Save 12 to 15 almonds with the skin.
3)Mix blanched almonds and the unpeeled almonds.Keep it in the refrigerator for 1 hour.
(Putting the almonds in the refrigerator is optional).
4)Coarsely grind the blanched and unpeeled almonds.
5)Heat 2 table spoons of ghee or clarified butter first in a deep pan,add in the coarsely ground almonds paste.Fry the almonds paste for 2 to 3 minutes and keep adding little bit of the remaining ghee in intervals.
6)Fry the almond paste on medium to low heat ,stirring frequently so that it wont stick to the pan and burn.
7)Keep frying the almonds till the color changes to golden brown,it will take approximately 35 to 40 minutes.
(Don't leave unattended as it may burn and ruin the dish)
8)When the almond color changes to golden brown,turn off the heat.
9)Mix condensed milk into the Full cream milk.
10)Turn on the heat on low flame,slowly pour in the milk and condensed milk mixture.Mix well.
(Using condensed milk is again optional,instead you can reduce the 4 cups milk to the 1 and 1/2 cups and then you can add it into the roasted almond paste or simply u can use only full cream milk too,i like it my way.)
11)Cook this for 4 to 5 minutes or until it reaches to the thick consistency.
12)In between add in sugar,mix well.Add in saffron strands mix well.(Refer the pictures)
13)When it reaches to the almost done consistency,then add in the grated nutmeg.Mix well. Serve warm.

                                                           ENJOY!

Sending this to Let's Cook With Nuts Event

Kesar Pista Rabdi/Basundi..

Preparation time:-15 minutes
Cooking time:-1 and 1/2 hours 
Serves:- 2 to 4

Kesar-Pista Rabdi/Basundi:-

This is a sweet condensed milk based dish made by boiling the full cream milk on low heat for a long time until it becomes dense,some sugar, spices and nuts are added for the flavour. Best when served cold. The Hot jalebi and Cold rabdi is the best combination,and goes well with hot malpuas also.This is one of the favorite dessert in my family and friends.I have made this several times for potlucks,and different occasions,but never note down the proper measurements,so could not be able to share the proper recipe with the friends.Recently i have made this on my Daughters BirthDay and decided to note down the proper measurements so can share with u all. The most interesting thing about this i like is ,when it is cool and out of refrigerator you can add many flavours to it like you can add strawberry puree and strawberry essence to form Strawberry Rabdi, you can add mashed custard apple to form Custard apple Rabdi or Sitafal Basundi,this one is my favorite,it tastes yummy,you can add crushed oranges and little bit orange juice to form Santrani Basundi or Orange Rabdi,add mango pulp and mango pieces to form Mango Rabdi so you can have variations from the same dish, isn't it amazing?.and yeah if you pour it in kulfi mould and keep it in the freezer overnight,yummy kesar pista kulfi will be ready...:).(But remember you can add all these flavours only when it is cold ,otherwise you will end up with a curdled Rabdi...:)) So here is the recipe.

Ingredients:-
1)Full Cream milk 1 liter
2) Sweetened condensed milk 1/4 cup +2 tablespoons
3)Pistachio sliced 1 tablespoon
4) Cashew Nuts crushed  7 to 8 numbers
5) Charoli/Chironji 1 to 1/2 tablespoon
6)Cardamoms crushed with 1/2 teaspoon of sugar 3 to 4 numbers
7) Saffron strands 1/4 teaspoon or 7 to 8 strands
Method:-
1)Heat milk in a deep vessel on low flame for 30 minutes.Stir it after 15 to 20  minutes.(Or till fat saturates on top and milk starts boiling it will take 30 minutes,keep an eye so that it won't stick at the bottom)
2)After heating the milk for 30 to 40 minutes transfer it into a nonstick deep pan or kadhai.
3)Boil on high flame stirring continuously for about 3 to 4 minutes or until it starts boiling.
4)Again reduce the flame to low and let it boil for 15 to 20 minutes by stirring and scraping the edges and bottom in every 5 minutes .(This will keep the milk circulating in the pan and prevent sticking and boiling over).
5)After boiling for 15 to 20 minutes (or till the color of the milk changes to little yellowish from white or the quantity of the milk reduced to little less to half.Refer the pictures)add in crushed cashew nuts and Charoli/chironji,mix well
6)While the milk is boiling make sure that the milk is not sticking at the bottom of the pan.(If that happened transfer the milk to another fresh pan/vessel).
7)Let it boil on low flame for another 5 to 7 minutes again keep stirring every 3 minutes and scraping the edges and bottom of the pan.
8)Now after 5 to 7 minutes add in condensed milk stir well and continue boiling for 15 minutes, stirring and scraping in every 2 minutes.(At this stage you have to be very particular about stirring and scraping as the chances of milk sticking to the bottom are more)
9)After 15 minutes add pistachios by saving 1/2 teaspoon for garnishing .
10) Let boil the milk for another 15 minutes on low flame stirring and scraping in every one minute.(Boil the milk for 15 minutes or till the thick consistency,mine took 15 minutes. Refer the pictures.)
11)After 15 minutes turn off the heat,soak the saffron in 1 tablespoon of warm milk(take the normal milk don't soak in boiled milk)for 5 minutes add in crushed cardamom or cardamom powder,mix well.and after 5 minutes add in saffron soaked in warm milk.
12)when the milk is cooled down completely refrigerate it for at least 3 to 4 hours. Transfer it in a serving bowl.Garnish with pistachios and serve cold.

(Note:-You can add a little bit sugar if you want but as i am using sweetened condensed milk ,i feel as per my taste, sugar is not needed,so i didn't use the sugar)
                                             
                                                    Enjoy!     



Sending this recipe to:- http://www.jagrutidhanecha.com/2012/09/event-announcement-grand-festive-feasts.htmlutm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%20jagrutidhanecha/lasJ%20(Jagruti's%20Cooking%20Odyssey)

Sending to Simply food :- http://www.simplysensationalfood.com/2012/10/announcing-eventcelebrate-navratri.html



Also sending to
http://enveetukitchen.blogspot.com.au/2012/10/navrathri-2012-event-and-give-away.html




Sending This recipe to:-
http://cooksjoy.com/blog/2012/10/diwali-bash-event-announcement.html

Modak

(Wheat flour fried dumplings)
Preparation time:-45 minutes
Makes:- 21 Modaks    

Modak:-                              GANPATI BAPPA MORYA

This modak recipe i have learnt from my mom,this is every month's Sankashti Chaturthi Prasadam in my home.And as Ganpati Bapa is here,i thought of uploading on the Ganesh Chaturthi day but couldn't get time, so uploading today, this simple and yummy Ganpati Bappa favorite naivedyam, so do every bodies and my sons favorite recipe here.
Ingredients:-
For cover:-
1)Wheat flour 3/4 cup
2)Fine semolina 1/4 cup
3)Milk 1/2 cup or little less
4)Clarified Butter/Ghee 1 tablespoon
For Filling:-
1)Shredded/Desiccated Coconut 1 cup
2)Jaggery grated 1/2 cup + 2 teaspoons
3)Small cardamoms crushed 3 to 4 numbers
4) Nutmeg grated 1/4 teaspoon
5)Oil/clarified butter(ghee) for frying
Directions:-
1)Mix together wheat flour and semolina
2)Add clarified butter/ghee to it ,mix well
3)Make a well in the center and pour in the milk little bit at a time and knead little bit stiff dough than normal chapati dough.(Refer the pictures) and keep covered for 10 to 15 minutes
4)While the dough is resting mix together coconut,jaggery, cardamom and nutmeg powder.
5)After 15 minutes,divide the dough in 21 equal portions and roll them in a round shape.
6)And press it in between your palms.By moving circular and pressing with your fingers and thumb
give it a round deep shape like a small serving bowl.It should not be very thin so that the filling comes out while frying and should not be very thick so that stays raw or takes long time to fry.(Refer the pictures).
7)Apply a drop of milk on edges and make pleats on the round shape with your finger and thumb.(Refer the pictures)
8)Fill the coconut and jaggery mixture about 1 and 1/4 tea spoon in it and press the filling gently.
9)Collect together all the pleats and join them together by moving it in a circular direction with the fingers   joining the edges together,to form the modak shape
(Refer the picture)
10)While preparing the Modak, cover the dough with a damp cloth and also the Modak.
11)When all filled and ready ,heat the oil and fry on medium heat till golden brown.And remove it on
paper towel.(You can use the clarified butter/ghee for frying the Modak,if you like,i used Oil.)Yummy and simple Modak ready.
                                                                 ENJOY!

vermicelli kheer (Payasam)

Vermicelli Kheer

Vermicelli Kheer is all time favorite in my family. My mother makes vermicelli kheer very often for prasadam.Specially on the Hindu holy day of Chaitra shukla Pratipada known as Gudi Padwa(the beginning of the New year according to the Lunisolar Hindu Calender.  As it is all time favorite for most of the sweet eaters here is the recipe.
(For 1 Bowl)  
Ingredients :-
1 hand full of roasted vermicelli Strands (see thephoto bellow for referance)
1tbsp Ghee
3/4 cup of water
1 & 1/2 cup of full cream warm milk
4 tbsp sweetened condensed milk
1 tbsp sugar( can change the sugar quantity as per taste as we r using sweetened condensed milk)  
4 pinches Cardamom powder and few saffron strands
3 to 4 cashews,almonds, charoli(optional)
Method:- Following are the steps
step -1  In a vessel add ghee , let it become warm add pieces of 2-3 cashews and almonds roast for 1/2 minutes.
step - 2  add vermicelli strands roast for 1/2mints and add water..let it boil for 3 mints
step - 3  add 1 cup of warm milk(u can make the milk warm for 30 secs in microwave) let it boil for 5 minutes
step - 4  add condensed milk by stirring slowly till it get dissolved in the milk. Let it boil till it come to the semi thick consistency, during this boiling stir in between so it wont get stick to the bottom (see the photos for consistency.,do not make it too thick as it will become  thicker when it cools down) Crush the saffron strands in and let it boil once and turn off the flame.
step - 5 add cardamom powder stir it and pore in a bowl  and decorate with cashew pices, charoli(optional) and almond flakes.( we can make the cardamom powder by rolling the cardamom seeds and a few pinch sugar with a roller..it gives fresh fragrance)