Besan Ladoo

Ingredients:

• Besan – 4 cups (a bit thicker than ordinary)
• Sugar – 2 cups (powdered)
• Almonds (Badam) – 20-25 nos. (chopped)
• Ghee – 1 cup
• Cardamom pwd. – 1 tsp.

Method:

•  Heat the ghee in a pan.
•  Add besan part by part and mix it well. Keep on low flame. Keep stirring to avoid burning.
•  When the aroma comes, remove from heat and cool.
•  Add the powdered sugar to it and mix well.
•  Add the almonds and shape the mixture into balls.

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Motichoor Ladoo

Ingredients

For boondi:

• 2 1/2 cups gram flour (not superfine variety)
• 500 ml. milk
• 1/2 tsp. cardamom powder
• 3 cups ghee for deep frying
• a fineholed shallow strainer spoon

For syrup:

• 2 1/2 cups sugar
• 3 1/2 cups water
• 2 tbsp. milk
• few drops saffron (kesri) colour

Method

For syrup:

• Put sugar and water in a vessel and boil.
• When sugar dissolves, add milk.
• Boil for 5 minutes till scum forms on top.
• Strain and return to fire.
• Add colour and boil till sticky but no thread has formed.
• Add cardamom powder and mix. Keep aside.

For boondi:

• Mix flour and milk to a smooth batter.
• Heat ghee in a heavy frying pan.
• Hold strainer on top with one hand.
• With the other pour some batter all over the holes.
• Tap gently till all batter has fallen into hot ghee.
• Stir with another strainer and remove when light golden.
• Keep aside. Repeat for remaining batter.
• Immerse boondi in syrup.
• Drain any excess syrup.
• Spread in a large plate. Sprinkle few tsp. hot water over it.
• Cover and keep for 5 minutes.
• Shape in laddoos with moist palms.
• Cool and keep open to dry, before storing in containers.

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Pudina Paratha

Ingredients:

• Whole meal flour 250 gms.
• Mint leaves 1 cup
• Oil 3 tbsp.
• Salt As per taste

Method:

•  Sieve flour.
•  Dry mint leaves on a hot griddle and then powder.
•  Mix flour, salt and mint powder, add water to make a semi hard dough.
•  Knead well, cover and keep aside for 10 minutes.
•  Divide into 8 equal portions,
•  Roll out each portion with a rolling pin to approximately six inch diameter.
•  Cook rolled portion (paratha) on a Tawa (griddle plate), on moderate heat for 3 minutes. Turn it and smear half a table spoon of oil on paratha. Repeat the same on the other side.
•  Cook on low heat till golden brown. Serve hot with Dal Pakhtooni or curry of your choice.

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Medu Vada

Ingredients:

• White urad dal 1 Cup
• Crushed black peppercorn 1 tsp.
• Asafetida ¼ cup
• Cumin seeds 1 tsp.
• Curry leaves 8-10 nos.
• Oil for deep frying – Salt

Method:

•  Wash and soak urad dal for 6 hours.
•  Grind into a fine paste.
•  Add salt, asafetida, curry leaves, cumin seeds and crushed peppercorns to the batter and mix well.
•  Heat oil in a Kadhai.
•  Wet your palms and take batter into the palms. Shape into a ball and make a hole with the thumb in the center like a doughnut. This is now called a vada.
•  Deep fry the vadas in medium hot oil until golden brown and crisp.
•  Serve hot with Sambhar and Coconut chutney.

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Dhokla

Ingredients:

• Gram flour 200gms.
• Curd (yogurt) 1 cup
• Chopped green chili 1 tbsp.
• Turmeric powder 1/2 tsp.
• Mustard seeds 1 tsp.
• Chopped ginger 1 tbsp.
• Soda bi-carb 1 tsp.
• Chopped green coriander 1 tbsp.
• Fresh grated coconut ½ cup
• Lemon 1 no.
• Oil 2 tbsp.
• Salt As per taste

Method:

• Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk well to remove all lumps. The mixture should have a thick consistency. Add salt and cover it and leave it to ferment for 3-4 hours.
•  Make a paste of ginger and green chilies.
•  Add this paste to the fermented mixture. Add turmeric powder and correct seasoning.
•  Keep the steamer ready on the flame.
•  Grease a dhokla mold or a shallow cake tin with a little oil. In a small bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1 lemon. Mix well and add this to the Gram flour mixture.
•  Pour the batter into the greased mold and steam for 10-12 minutes.
•  Cool for sometime. Cut into squares and arrange in a serving platter/bowl.
•  Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
•  Serve garnished with chopped green coriander leaves and grated coconut.

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Dhal Makhani

Ingredients:

• 1 1/2 cups toor dal, washed and drained
• 2 tomatoes, medium sized, cut into large pieces
• A pinch of turmeric powder
• 2 tsp coriander leaves, chopped

For seasoning:

• 1 small onion, chopped
• A pinch of asafoetida (hing)
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander(dhania) powder
• 4-5 green chillies, chopped
• 1 sprig curry leaves
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 stick butter
• Salt to taste

Method

• Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Add salt to taste. Set aside.
• In a saucepan, prepare the seasoning by heating the butter.
• Add the cumin and mustard. When the cumin is slightly fried, add all the other seasoning ingredients except the red chilli, turmeric and dhania.
• Fry till the onion starts turning color.
• Now add the powders and fry for a minute.
• Remove from heat and add the boiled dal/tomato to this.
• Add the chopped coriander leaves. Mix well. Adjust the salt if necessary. Add 1 cup of water.

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Coconut Laddoo

Ingredients:

1 can condensed milk

2 cups of dessicated coconut

1 tablespoon sugar

Method:

• Mix the condensed milk and the coconut in a bowl.
• Add the sugar and stir on a low flame for about 4 minutes.
• Set aside till the mixture has slightly cooled down.
• Shape into laddoos(small round balls).
• Roll each laddoo in a little dessicated coconut.

Store in airtight jars.

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