Thursday, 7 September 2017

HEALTHY RECIPE : SUJI ( RAVA )STUFF LADOO

HEALTHY RECIPE : SUJI ( RAVA )STUFF LADOO
















1 CUP SEMOLINA - SUJI
















2 TBSP. GHEE
















1 3/4 CUP MILK + 2 TBSP. MILK FOR DILUTE SAFFRON.







































3/4 CUP SUGAR - AS PER TASTE

15-20 STRANDS SAFFRON

3 TBSP. ALMONDS CHOPPED ( ROASTED )

















2 TBSP. PISTACHIOS - CHOPPED (ROASTED )

20 - 25  RAISINS

1 TSP. CARDAMOM POWDER

1 1/2 TBSP. SUGAR POWDER

* LADOO MOULD 

*















HEAT A GHEE IN A PAN. ROAST THE SUJI  LIGHT PINK.
THEN ADD HOT MILK, MIX WELL. 





























THEN ADD SAFFRON DILUTED MILK, AND STIRRING CONTINUOUSLY OVER MEDIUM FLAME TILL MIX WELL,
ADD 1/2 TSP. CARDAMOM POWDER AND SUGAR.
MIX WELL TILL SUGAR DILUTE IN IT AND DOUGH LEAVE THE BOTTOM.
KEEP ASIDE, COLL TILL TO COME ROOM TEMPERATURE.
NOW DOUGH IS READY TO FILL IN TO THE MOULD.
 * 
STUFFING :



IN A BOWL PUT A CHOPPED ALMONDS, CHOPPED PISTACHIOS, CARDAMOM 






























POWDER, SUGAR POWDER AND 2 -3 TBSP. OF SOJI DOUGH WHICH WE MAKE FIRST.
MIX WELL STUFFING IS READY.





















NOW TAKE A LADOO MOULD AND GREASE WITH GHEE.
FILL THE SOME DOUGH INTO THE MOULD. 















MAKE A SPACE IN CENTRE PRESSING BY FINGER OR SPOON.





























FILL THE STUFFING IN CENTRE SPACE.







































COVER THE OUT SIDE WITH DOUGH AND PRESS SLIGHTLY.OPEN THE MOULD AND CAREFULLY UNMOULD THE LADOO.
* STORE IN AIR TIGHT CONTAINER FOR A WEEK.















SERVE THE SUJI LADOO FOR GANESHJI PRASAD, OR AS A SWEET FOR GUEST.




















Monday, 4 September 2017

HEALTHY RECIPE : CRUNCHY SWEET BUNDI

HEALTHY RECIPE : CRUNCHY SWEET BUNDI 
















1 CUP BESAN 

 3/4 CUP WATER 

1/2 PINCH SODA BI CARB

1 TSP. GHEE

1 CUP  SUGAR

1 CUP WATER

GHEE FOR FRYING + 1 TBSP GHEE

1 TSP. CARDAMOM POWDER

2 TBSP. CASHEWS - CHOPPED

20-25 RAISINS

3 DROPS ORANGE LIQUID COLOUR 

*
 IN A MIXING BOWL TAKE A BESAN, ADD 1/2 PINCH OF SODA BI CARB AND GHEE.
MIX WELL.
















ADD WATER AND MIX WELL WITH BEATER.
KEEP ASIDE FOR 10 MINUTES.
AFTER 10 MINUTES HEAT A OIL OR GHEE TO  FRY BUNDI.
















POUR THE LIQUID BATTER OVER JARA.
DROP THE BUNDI IN HOT OIL OR GHEE, USING WITH HOLED SPOON( JARA).
















COOK TILL CRUNCHY AND SLIGHT COLOUR CHANGE.
















REMOVE IN A PLATE.
ADD CHOPPED CASHEWS AND RAISINS.
MIX WELL. 















*
TAKE A PAN ADD SUGAR N WATER MIX AND HEAT OVER MEDIUM FLAME.















MAKE A 1 1/2 STRING THICK SYRUP.
REMOVE FROM FLAME.
















ADD COLOUR N CARDAMOM POWDER. MIX WELL.

















THEN ADD ALL THE FRIED BUNDI AT THE TIME IN HOT SUGAR SYRUP.
















ADD 1 TBSP. OF GHEE.
MIX WELL QUICKLY. 
GARNISH WITH CHOPPED CASHEWS N CHOPPED PISTACHIOS. 
SERVE IN A BOWL AS GANESHJI  PRASAD  OR AS SWEET.

Friday, 18 August 2017

HEALTHY RECIPE : SPICY CORN POHE


HEALTHY RECIPE : SPICY CORN POHE 






















2 CUP SWEET CORN SEEDS - STEAMED 

1 CUP RICE PAUHE ( BEATEN RICE FLAKES) - WASHED


2 POTATO - BOILED - SKINNED THEN CHOPPED

1 ONION - CHOPPED

2 STRING CURRY LEAVES

1 TBSP. LEMON JUICE

2 CHILLI - CHOPPED

1 TBSP. GINGER - SHREDDED 


2 TBSP. CORIANDER - CHOPPED
*
3 TBSP. OIL                                        

1 TSP. MUSTARD SEEDS

1 TSP. CUMIN SEEDS

1 DRY RED CHILLI

1 TSP. SUGAR

1 TSP, RED CHILLI POWDER

1 TSP. TURMERIC POWDER

SALT AS PER TEST

1 TSP. GARAM MASALA

1 TBSP. RED CHILLI GARLIC CHUTNEY

1 CUP GRAM FLOUR SEV 

*
PLACE THE PAUHE IN A SIEVE.

HOLD IT UNDER POURING WATER FOR A SOME SECONDS.
TOSS WELL TO DRAIN OUT ALL EXCESS WATER AND KEEP ASIDE.
*
HEAT THE OIL IN A THICK BOTTOMED PAN.
ADD THE MUSTARD, CUMIN SEEDS AND RED DRY CHILLI.
WHEN THEY CRACKLE, ADD 2 STRINGS CURRY LEAVES, CHOPPED GREEN CHILLIES.
THEN ADD ONION AND CHOPPED GREEN CHILLI AND SAUTE OVER SLOW FLAME.




















THEN ADD STEAMED CORN SEEDS, CHOPPED POTATO, RED CHILLI POWDER, RED CHILLI GARLIC CHUTNEY, AND TURMERIC POWDER.




ADD 1 TBSP WATER.
MIX WELL.
COOK FOR 1 MINUTE.
THEN ADD WASHED RICE FLAKES.




ADD SUGAR, SALT, LEMON JUICE, CHOPPED CORIANDER LEAVES AND GARAM MASALA.
MIX WELL TOGETHER. COVER WITH LID AND COOK FOR 2 MINUTES.
REMOVE FROM FLAME.
(THEN YOU CAN ADD 1 CUP OF GRAM FLOUR INTO THE CORN POHE ON THIS STAGE.) 




















SERVE HOT IN A PLATE. 
GARNISH WITH ONION RINGS, TOMATO SAUCE, CHOPPED CHILLI, GRAM FLOUR SEV, POTATO SLICE, SHREDDED GINGER AND CORIANDER STRING.









Tuesday, 20 June 2017

HEALTHY RECIPE : NON BAKED MANGO - SOJI CAKE


HEALTHY RECIPE : NON BAKED MANGO - SOJI CAKE























*
2 CUP MANGO PULP




















1 CUP MILK POWDER

1 1/2 CUP WATER

3/4 CUP SOJI (RAVA - SEMOLINA )

3 TBSP. GHEE + 1 TBSP.

2 TBSP. COCONUT CHURA -SHREDDED

10-12 RAISINS 

15-20 CASHEWS - CHOPPED

1/2 CUP SUGAR




















10-15 SAFFRON THREADS - MIX IN 1 TBSP. OF MILK

1 TSP. CARDAMOM POWDER
*
FOR DECORATION:

COLOURED SPRINKLES, SUGAR SILVER BALLS AS NECESSARY

2 TBSP. DARK CHOCOLATE CURLS 

WAFER BISCUITS
 *
FOR CAKE SHAPE:
BUTTER PAPER
CAKE TIN - HEART SHAPE 
*
MIX A MIX A MILK POWDER N WATER IN A BOWL. MIX WELL WITHOUT FLAME.



















THEN HEAT THE MIXTURE, STIRRING CONTINUOUSLY TILL BOIL.



















POUR INTO A POURING BOWL N KEEP ASIDE.



















*
NOW HEAT A GHEE IN A PAN , ADD SOJI AND COOK TILL LIGHT PINK.








































ADD COCONUT CHURA,CHOPPED CASHEWS N RAISINS, ROAST 2 MINUTE WITH 
SOJI TOGATHER.





















SLOW DOWN THE FLAME.



















ADD MILK AND MIX.















THEN QUICKLY ADD MANGO PULP, STIRRING CONTINUOUSLY AND MIX WELL.
























ADD SUGAR AND COOK 



















COOK TILL THICKEN.



















ADD CARDAMOM POWDER AND SAFFRON MIXED 1 TBSP. MILK.






















MIX WELL.
NOW COOK TILL BATTER LEAVE THE BOTTOM OF PAN.
























ADD 1 TBSP. GHEE IN IT. MIX WELL FOR SMOOTHNESS.
>COOK (THICKEN) TILL SPOON CAN STAND INTO THE BATTER.
OFF THE FLAME AND KEEP ASIDE.
*
TAKE A HEART SHAPE CAKE TIN (OR AS YOU LIKE ANY SHAPE ).
PUT THE HEART SHAPE (GREASED WITH GHEE )  BUTTER PAPER ON THE BOTTOM OF HEART SHAPE MOULD.




















POUR THE BATTER OVER IT. 



















PRESS LIGHTLY OVER AND SPREAD THE BATTER EVENLY WITH SPOON OVER MOULD.
AFTER 1/2 AN HOUR UNMOULD MANGO CAKE INTO THE SERVING PLATE.










































GARNISH WITH DECORATIVE INGREDIENTS.