Shiyal Badam ane Sing na Laddu / Fox Nuts and Peanuts Laddu

Preparation time 10 minutes

Cooking time 0 minute

12 Laddu

 

Ingredients:

Peanut Butter 2 tbsp

Roasted Salted Peanuts crushed ¼ cup

Oats roasted ¼ cup

Fox Nuts Powder (Makhana / Shiyal Badam) ¼ cup

Milk Powder 2 tbsp

Honey 2 tbsp

Ghee 1 tbsp

 

Method:

For sure, this is one of the simplest recipes. We cannot have simpler and easier than this recipe.

 

So, simply, take all listed ingredients in a bowl, mix very well.

 

Take 2-3 tbsp of prepared mixture and give it a ball shape or use a mould for designer shape.

 

Prepare number of Laddu.

 

Serve fresh or store in an airtight container to use when needed.

 

Now, what is your say…!!!???

 

Isn’t it one of the simplest recipe…!!!???

 

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Farali Pakoda

Preparation time 5 minutes

Cooking  time 10 minutes

For 2 Persons

 

Ingredients:

Potato 1

Sweet Potato 1

Yam (Suran) 100g

Ginger-Chilli finely chopped 3 tbsp

Black Pepper Powder ½ ts

Amaranth Flour 1 cup

Lemon Juice ½ ts

Salt to taste

Oil to deep fry

 

Green Chutney for serving

 

Method:

Grate Potato, Sweet Potato and Yam and mix.

 

Add finely chopped Ginger-Chilli, Black Pepper Powder, Lemon Juice and Salt. Mix well.

 

Add and mix Amaranth Flour as needed to prepare thick mixture.

 

Heat Oil to deep fry.

 

Put number of small lumps of prepared mixture in heated oil to deep fry.

 

Flip when necessary to deep fry well all around.

 

Fry to dark brownish to make crispy.

 

Serve hot with Green Chutney.

 

Make Your Fasting Day a Feast Day with this Farali Pakoda.

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Walnut Banana Hummus

Preparation time 5 minutes

Cooking time 10 minutes

For 2 Persons

 

Ingredients:

Walnut 10

Ripe Banana  ½

Honey 1 ts

White Chickpeas (Kabuli Chana) soaked ¼ cup

Salt pinch

 

Method:

Take soaked White Chickpeas in a pressure cooker. Add enough water approx 2 cups.

 

Pressure cook to 8 to 10 whistles.

 

Then, leave pressure cooker to cool off.

 

Then, remove White Chickpeas with water from pressure cooker and leave it to cool off.

 

Then, strain and separate water and White Chickpeas and keep both of them a side.

 

Cut slices of Ripe Banana and put them in deep freezer and make them frozen.

 

Now, take Walnut in a jar of mixer and crush to fine powder.

 

Add frozen Banana slices. Crush it again.

 

Now, add White Chickpeas and little water separated from it. Crush it again.

 

Now, add Honey and Salt. Crush it again.

 

Serve Fresh with Fruits and / or Biscuits.

 

Very nutritious Hummus with Walnut and Banana Flavour.

 

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Farali Bhakharwadi / Bhakharwadi for Fasting

Preparation time 10 minutes

Cooking time 10 minutes

Yield 20 to 25 pcs

 

Ingredients:

For Dough:

Amaranth Flour 1 cup

Oil 1 tbsp

Sesame Seeds 1 tbsp

Salt to taste

For Stuffing:

Raw Banana boiled 1

Ginger-Chilli Paste 1 tbsp

Dry Coconut grated ¼ cup

Sesame Seeds crushed 1 tbsp

Fennel Seeds Powder 1 ts

Garam Masala 1 ts

Peanuts Powder ¼ cup

Lemon Juice of 1 lemon

Sugar 1 tbsp

Oil to deep fry

Green Chutney for serving (optional)

 

Method:

Take Amaranth Flour in a bowl. Add Sesame Seeds and Salt. Mix well. Add Oil and mix well. Knead stiff dough adding littler water slowly as needed. Keep a side for 8-10 minutes. Meanwhile prepare stuffing.

 

Take all listed ingredients for stuffing in a bowl. Crush boiled Raw Banana while mixing everything very well.

 

Roll 2 or 3 thin and round chapatti of prepared dough. Spread prepared stuffing on each chapatti one bye one. Roll chapatti to wrap stuffing. Cut prepared rolls in small pieces.

 

Heat Oil to deep fry. Deep fry all pieces to light brownish. Turn over pieces while deep frying to fry them all around.

 

Optionally, arrange few Bhakharwadi on a serving plate. Pour Green Chutney spreading over them.

 

Serve Hot for its best taste.

 

Why Getting Bored with Usual Fasting Food…Enjoy Your Holy Fasting with this Bhakharwadi…

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Dahi Bhajiya Chat / Curd Fritters Chat

Preparation time 10 minutes

Cooking time 20 minutes

Servings 4

 

Ingredients:

For Bhajiya:

Gram Flour 1 cup

Semolina ¼ cup

Fresh Fenugreek Leaves ½ cup

Turmeric Powder ½ ts

Garlic Masala (Havej) 1 ts

Asafoetida Powder Pinch

Salt to taste

Oil 1 ts

Soda-bi-Carb ½ ts

Oil for deep frying

Other Ingredients:

Curd 1 cup

Sugar 2 tbsp

Salt to taste

Buttermilk 1 cup

Tamarind-Dates Chutney

Garlic Chutney

Mint Chutney

Sing Bhujiya

Spicy Thick Vermicelly (Spicy Gathiya)

Spiced Peanuts

Fresh Coriander Leaves

Onion chopped

Pomegranate Granules

 

Method:

For Bhajiya:

Take Gram Flour in a bowl. Add Semolina, Fresh Fenugreek Leaves, Turmeric Powder, Garlic Masala, Asafoetida Powder, Salt, Soda-bi-Carb and Oil. Mix well. Add little water slowly as needed to prepare thick batter.

 

Heat Oil to deep fry. Put number of small lumps of prepared batter in heated Oil. Deep fry while turning over occasionally to brownish.

 

Assembling Chat:

Soak prepared Bhajiya in Buttermilk for 3-4 minutes. Meanwhile do other preparation.

 

Take Curd in a bowl. Add Sugar and Salt. Mix well.

 

Take soaked Bhajiya in a serving bowl.

 

Pour spreading over Sweetened and Salted Curd.

 

Sprinkle Sing Bhujiya, Hot Gathiya and Spiced Peanuts.

 

Pour spreading over Tamarind-Dates Chutney, Garlic Chutney and Mint Chutney.

 

Sprinkle chopped Onion. Pomegranate Granules and Fresh Coriander Leaves.

 

Serve immediately after assembling to have fresh taste.

 

  Enjoy Fenugreek Bhajiya…

 

                                    Combined with Curd and Various Chutney…

 

                                                                        So Tempting in Cold and Rainy…

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Pala Munjalu

Preparation time 10 minutes

Cooking time 10 minutes

Servings 10

 

Ingredients:

For Stuffing:

Skinned Split Pigeon Peas (boiled) ½ cup

Ghee 1 tbsp

Jaggery 1 tbsp

Dry Coconut Powder 2 tbsp

Cardamom 1 ts

 

For Outer Layer:

Milk 1 ½ cup

Semolina (Suji / Ravo) ½ cup

Sugar 2 tbsp

Dry Coconut Powder 1 tbsp

Cardamom Pinch

Salt Pinch

 

Coconut Oil to deep fry.

 

Method:

Heat Ghee in a pan on low flame. Add boiled Skinned Split Pigeon Peas, Jaggery, Dry Coconut Powder and Cardamom. Mix well while cooking on low-medium flame for 3-4 minutes. Leave it to cool off.

 

Make number of small balls of prepared mixture for stuffing.

 

Heat Milk in a pan on low flame. When Milk becomes hot, add Semolina gradually while stirring to mix it well making sure not leaving lumps of Semolina.

 

When Semolina is cooked, add Sugar, Dry Coconut Powder, Cardamom and Salt. Mix well.

 

Leave it to cool off.

 

Pinch small lump from prepared Semolina mixture. Make a small ball of it. Tap using your palms and fingers to give it a thick round shape.

 

Put one ball of stuffing in the middle of it.

 

Fold from all sides to wrap stuffing ball.

 

Repeat to prepare all balls.

 

Heat Coconut Oil on medium flame to deep fry.

 

Deep fry all prepared stuffed balls to light brownish. Flip occasionally to fry well all around.

 

Put fried balls on tissue papers to get excess oil absorbed.

 

Serve Fresh and Warm for best taste or store in an air tight container to server later.

 

All Sweets are not Unhealthy.

 

This is a gifted traditional sweet from one of the high tech state of India…Andhra Pradesh…

 

Make your parties, celebrations and festivals sweeter and healthier and tastier with the great touch of COCONUT.

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Badam Puri / Almond Puri

Preparation time 10 minutes

Cooking time 5 minutes

Baking time 20 minutes

Servings 6

 

Ingredients:

Almond ½ cup

Milk 2 tbsp

Saffron Pinch

Cardamom ½ ts

Sugar 2 tbsp

Milk Powder 2 tbsp

 

Method:

Crush Almond to fine powder and keep a side.

 

Mix Saffron with Milk.

 

Mix in a pan, Milk with Saffron, Cardamom, Sugar and just heat on low flame (don’t boil) to melt Sugar.

 

Then, add Almond powder and stir continuously while on low flame. When it thickens, remove from flame.

 

Now, add Milk Powder and prepare semi stiff mixture which can be rolled to prepare Puri (small round thick flat bread).

 

Spread a clean and transparent plastic sheet on a flat surface.

 

Prepare a big ball of prepared Almond mixture and flatten it pressing lightly between two palms and put it on the plastic sheet.

 

Roll it giving a thick big round shape.

 

Out of it, cut number of small round pieces using cookie cutter.

 

Lay a butter paper on a baking tray and arrange all pieces on it.

 

Preheat oven.

 

Put prepare baking tray in preheat oven and bake for 20 minutes at 180°.

 

After removing from oven, leave them for few minutes to cool off.

 

Then, store in an airtight container to use anytime you need.

 

Keep always available to serve abrupt visitors or kids at home asking for something to eat untimely or even for munching on a fasting day.

 

Very Nutritious Badam Puri.

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Madeleines – French Butter Cake

Preparation time 10 minutes

Baking time 20 minutes

Yield 20 Pcs approx.

 

Ingredients:

Refined White Wheat Flour (maida) 150g

Butter 50g

Condensed Milk 200g

Powder Sugar 2 tbsp

Baking Powder 1 ts

Baking Soda ½ ts

Milk ½ cup

Mix Fruit Jam 2 tbsp

 

Dry Coconut powder for garnishing

 

Method:

Take in a mixing bowl, Butter, Condensed Milk and Powder Sugar. Mix well.

 

Add Refined White Wheat Flour, Baking Powder and Baking Soda. Mix well.

 

Add Milk and whisk well to prepare thick batter.

 

Fill Madeleines moulds with prepared batter.

 

Preheat oven.

 

Bake at 180° for 20 minutes.

 

Meanwhile…

Heat ½ cup of water in a pan. Add Mix Fruit Jam and mix very well. Leave it to cool off.

 

When Madeleines are baked, remove from oven and leave to cool off then unmould.

 

Dip Madeleines in prepared Mix Fruit Jam.

 

Coat Madeleines with Dry Coconut Powder.

 

Serve Fresh for better taste or store in an airtight container to serve later.

 

Enjoy Buttery Taste of Madeleines…French Butter Cake…

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Sabudana Vada

Preparation time 10 minutes

Cooking time 10 minutes

For 4 Persons

 

Ingredients:

Tapioca Sago (Sabudana) soaked 1 cup

Potato boiled peeled 2

Ginger-Chilli Paste 1 tbsp

Amaranth Flour 2 tbsp

Lemon ½

Sugar 1 tbsp

Salt to taste

Roasted Peanuts ¼ cup

 

Oil to deep fry

 

Farali Chutney for serving

 

Method:

Crush Roasted Peanuts just to break them. Please don’t crush to coarse powder. Keep a side.

 

Take boiled and peeled Potato in a bowl and mash them.

 

Add soaked Tapioca Sago (Sabudana), Ginger-Chilli Paste, Amaranth Flour, Lemon Juice, Sugar, Salt and crushed Roasted Peanuts. Mix very well. It will become stiff mixture.

 

Make number of balls of prepared mixture and keep a side.

 

Heat Oil to deep fry on high flame.

 

Deep fry all prepared balls in heated Oil to light brownish to make soft or dark brownish to make crunchy. Roll all balls in heated Oil while frying to fry them all around.

 

Serve fresh and hot with Farali Chutney.

 

Make Your Fasting a Feast with Sabudana Vada.

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Oats and Walnut Chikki

Preparation time 0 minutes

Cooking time 15 minutes

Yield 15 pcs approx.

 

Ingredients:

Oats 1 cup

Walnut ½ cup

Jaggeri ½ cup

Ghee 1 tbsp

Chocolate to garnish

 

Method:

Pre-heat a non-stick pan on low flame. Roast Oats in pre-heated pan. Take care of not burning. Roast just to burn the moisture in it. Keep a side.

 

Pre-heat a non-stick pan on low flame. Roast Walnuts in pre-heated pan. Take care of not burning. Roast just to burn the moisture in it. Keep a side.

 

Grease with Ghee a mould plate.

 

Take Jaggery and Ghee in a pan. Put it on low flame. Stir slowly and continuously while on flame until Jaggery is melted completely. Then, add roasted Oats and Walnuts. Mix well while on low flame and remove the pan from the flame.

 

Set prepared mixture in a greased mould plate.

 

Garnish with Chocolate and leave it to cool down.

 

Cut in pieces of size and shape of choice.

 

No Need to Leave the Terrace to Go for Lunch…

Continue with Kites…

Feed up with Oats and Walnut Chikki…

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