Sunday, 17 June 2018

Multigrains Ghee Laddoo/Sathumaavu Nei Urundai

A packet of whole multigrains aka Sathumaavu cereals were sitting in my pantry since a while. Though i grabbed this packet of mixed whole multigrains for making the usual traditional porridge with it, i changed my mind to dish out some dangerously laddoos with them. Its quite an authentic sweet balls, which is quite often prepared in many South Indian households just to feed everyone at home

Stuffed Coconut Khoya Ladoo

Stuffed Coconut Khoya Ladoo is a sinful Indian Sweet stuffed with Duche De Leche and Nuts.

I was thinking of different stuffings and decided on using Duche De Leche along with Nuts. I had Khoya to make some other Indian Sweets and decided to make these Ladoos with stuffed nuts.

Then I thought to add some Duche De Leche will add to the taste. It surely was such a sinful sweet. Hubby Dear who is very fond of sweets said it was so delicious.

The main feature of this sweet is the use of Organic Nattu Sakkarai or Country Sugar. Nattu Sakkarai is an organic form of white sugar. This does not contain any chemical additives and is processed differently allowing it to retain its original, natural nutrients. Molasses is added or reintroduced to the retain colour in the processing of brown sugar, whereas it’s not so in case of Nattu Sakkarai.

Nattu Sakkarai can be used as the regular sugar and can easily replace the same if not less amount for sweetness. I was so glad that this gave a great flavour and taste to this sweet.

This is my second dish under the Stuffed Dishes in BM#89 third week. Do try this for anyday or for festivals, it will surely be a great addition.

Stuffed Coconut Khoya Ladoo

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How to make Stuffed Coconut Khoya Ladoo

Step By Step Pictures for making Stuffed Coconut Khoya LadooHow to make Stuffed Coconut Khoya Ladoo 1How to make Stuffed Coconut Khoya Ladoo 2

Khoya Coconut Ladoo

Stuffed Coconut Khoya Ladoo with Duche De Leche, Nuts

Ingredients Needed:

For the Ladoo

2 tsp Ghee
1 cup Coconut grated
1 cup Khoya
1/2 cup Sugar Organic

For the Stuffing

2 tbsp Duche De Leche
2 tbsp Nuts

How to make Stuffed Coconut Khoya Ladoo

For the Ladoo

Heat a nonstick pan with ghee, saute the grated coconut till it is slightly browned.
Then add the khoya and mix well.
Cook for about 5 to 7 minutes.
Add the organic sugar to this and combine well till everything gets mixed well.
Let it cool down.
Make small ladoos.

For the Stuffing

Mix the Duche De Leche along with nuts and refrigerate.

Assembling the Ladoo

Flatten the ladoos and place the stuffing inside.
Cover all over and let it set.

Coconut Khoya Ladoo

Stuffed Coconut Khoya Ladoo with Duche De Leche, Nuts
Stuffed Coconut Khoya Ladoo is a sinful Indian Sweet stuffed with Duche De Leche and Nuts.
Servings12 nos
Ingredients
For the Ladoo
For the Stuffing
Instructions
For the Ladoo
  1. Heat a nonstick pan with ghee, saute the grated coconut till it is slightly browned.
  2. Then add the khoya and mix well.
  3. Cook for about 5 to 7 minutes.
  4. Add the organic sugar to this and combine well till everything gets mixed well.
  5. Let it cool down.
  6. Make small ladoos.
For the Stuffing
  1. Mix the Duche De Leche along with nuts and refrigerate.
Assembling the Ladoo
  1. Flatten the ladoos and place the stuffing inside.
  2. Cover all over and let it set.

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The post Stuffed Coconut Khoya Ladoo appeared first on Spice your Life!.

Punjabi Chole Masala (Chana Masala)

Chana and chole mean chickpeas, and a masala is a blend of spices in powder or paste form. Chole masala and chana masala then are the same kind of dish, but there are many different variations depending on the region of northern India and the choice of spices. One thing that all chole masalas have is a spicy and tangy sauce made almost always with onions and tomatoes. I've showcased several versions of chana masala on my blog, but I always enjoy playing around with different variations. This version is quite rich despite the lack of any ghee or cream, and it's aromatic and spicy besides, but as always feel free to adjust the spicing according to your taste or tolerance. A tea bag added to the chickpeas while they cook lends a depth of...

This is a summary only. Visit foodandspice.blogspot.com for full recipes and photos!

Thuna Paha ~ Sri Lankan Curry Powder

Sri Lankan Curry Powder is called as Thuna Paha, a Sinhalese unroasted curry powder used to spice the curry dishes, especially Vegetarian dishes. The name Thuna Paha roughly translates as “three or five” is a spice blend traditionally made with three or five ingredients. Though this means three or five, every cook has a different recipe.

We are doing the third week of BM#89, where I will be showcasing 3 different condiments from 3 different Asian countries.

Bathapu Paha is roasted Sinhalese curry powder, has more intense flavors, and mostly used to flavor meat dishes. I tried a simpler version, adapted from this recipe and used it right away to make a crispy pakoda.

Srilankan Curry Powder

PIN This for Later!How to make Srilankan Curry Powder

Thuna Paha Ingredients

Thuna Paha ~ Sri Lankan Curry Powder

Ingredients Needed:

3 cups Coriander Seeds
1 cup Cumin Seeds
1/2 cup Fennel Seeds
1 inch Cinnamon
20 Curry Leaves

Measure all ingredients and take it in a mixer, grind into a fine powder.
Mix the blended powder well and keep it in an airtight container for 2 months.
You can use this in any vegetarian curries.
I used in a snack.

Thuna Paha

Thuna Paha ~ Sri Lankan Curry Powder
Sri Lankan Curry Powder is called as Thuna Paha, a Sinhalese unroasted curry powder used to spice the curry dishes, especially Vegetarian dishes.
Ingredients
Instructions
  1. Measure all ingredients and take it in a mixer, grind into a fine powder.
  2. Mix the blended powder well and keep it in an airtight container for 2 months.
  3. You can use this in any vegetarian curries.
  4. I used in a snack.

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The post Thuna Paha ~ Sri Lankan Curry Powder appeared first on Cooking 4 all Seasons.

Saturday, 16 June 2018

Makhana Goond Ka Laddoos/Puffed Lotus Seeds & Edible Gum Laddoos

Phool Makhana aka puffed lotus seeds, its looks like popcorn is a good source of protein, carbohydrates, fibre, magnesium, potassium, iron and zinc. High in fibre and low in calories, its enables weight loss. Makhana seeds can be eaten raw, roasted  or ground. The puffed seeds are also used in some Indian sweets liks kheer, puddings and dry roasted snacks. Makhana Phool is also known as foxnut,

Stuffed Aloo Palak Paratha | How to make Potato Spinach Paratha

Stuffed Aloo Palak Paratha is a wholesome meal by itself, made with whole wheat flour, stuffed with a spinach, potato, and spices. This can be eaten as such or with just pickle and curds.

When I thought of Stuffed Dishes, I immediately wanted to try some stuffed parathas. While checking my collection of Stuffed Parathas, I know I have some handful of these that make a wholesome meal by itself. I checked out the ingredients I had on hand and saw some spinach stocked.

While I have stuffed palak parathas in different ways, this method is inspired by Nisha Madhulika recipe that has all spices included and along with aloo, besan is added to give body to the stuffing. This ended up being very filling and with just a pickle and some curds on the side, this turned out to be a heavy meal.

We are starting the BM#89, the third week, where I will be sharing some three different stuffed dishes. I am quite fond of this theme, as I seem to have repeated it a couple of times. You can check out the Stuffed Recipes in Spice your Life and Stuffed dishes in C4AS.

Stuffed Aloo Palak Paratha

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How to make Aloo Palak Paratha

Step by Step Pictures to make Stuffed Aloo Palak ParathaHow to make Aloo Palak Paratha 1How to make Aloo Palak Paratha 2

How to make Stuffed Potato Spinach Paratha

Stuffed Aloo Palak Paratha

Ingredients Needed

2 cups Wheat Flour
1 cup Spinach / Palak
1 cup Potato boiled and mashed
2 tbsp Besan / Chickpea flour
3 to 4 tsp Cooking Oil
1/4 tsp Cumin Seeds
1/4 tsp Carom Seeds
A Pinch Asafoetida / Hing
1 tsp Coriander Powder
1/2 tsp Red Chili Powder
A Pinch Turmeric Powder
3 to 4 Green Chilli finely chopped
1 tsp Ginger Paste
Salt to taste

How to make Aloo Palak Paratha

Preparations

Wash and chop the spinach leaves finely.
Microwave the potatoes for 4 to 5 mins, soak in water and peel the outer skin. Mash well.

Making the Dough

Take the flour in a bowl along with salt and slowly add water to knead to a soft yet stiff dough. Cover with a muslin cloth and let it rest for 15 to 20 mins.
Meanwhile, take a nonstick pan, roast the besan for a couple of minutes till it starts to change colour. Remove to a bowl.
Then heat with oil. temper with cumin and ajwain seeds, hing, finely chopped green chilies, ginger and mix well. Saute for few minutes.
Add the chopped spinach leaves and let it wilt.
Next add the coriander powder, chili powder, salt, and combine well.
Once the spinach gets cooked and reduces in volume, add the roasted besan. Combine well.
Now add the mashed potato and mix everything together, adjust for seasoning. Keep it aside while you roll out the parathas.
Knead again and divide into equal balls. Dust and flatten in the center, keep the filling and seal the ball on all sides.
Heat a tawa and when hot, cook the stuffed aloo palak on both sides.
Serve this with pickle and curds.

Aloo Palak Paratha

Stuffed Aloo Palak Paratha
Stuffed Aloo Palak Paratha is a wholesome meal by itself, made with whole wheat flour, stuffed with a spinach, potato, and spices. This can be eaten as such or with just pickle and curds.
Servings2 persons
Prep Time10 minutes
Cook Time10 minutes
Ingredients
Instructions
Preparations
  1. Wash and chop the spinach leaves finely.
  2. Microwave the potatoes for 4 to 5 mins, soak in water and peel the outer skin. Mash well.
Making the Dough
  1. Take the flour in a bowl along with salt and slowly add water to knead to a soft yet stiff dough. Cover with a muslin cloth and let it rest for 15 to 20 mins.
  2. Meanwhile, take a nonstick pan, roast the besan for a couple of minutes till it starts to change colour. Remove to a bowl.
  3. Then heat with oil. temper with cumin and ajwain seeds, hing, finely chopped green chilies, ginger and mix well. Saute for few minutes.
  4. Add the chopped spinach leaves and let it wilt.
  5. Next add the coriander powder, chili powder, salt, and combine well.
  6. Once the spinach gets cooked and reduces in volume, add the roasted besan. Combine well.
  7. Now add the mashed potato and mix everything together, adjust for seasoning. Keep it aside while you roll out the parathas.
  8. Knead again and divide into equal balls. Dust and flatten in the center, keep the filling and seal the ball on all sides.
  9. Heat a tawa and when hot, cook the stuffed aloo palak on both sides.
  10. Serve this with pickle and curds.

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The post Stuffed Aloo Palak Paratha | How to make Potato Spinach Paratha appeared first on Spice your Life!.

JD's Scenic Southwestern Travel Destination Blog: Mexican Hat, Utah!

JD's Scenic Southwestern Travel Destination Blog: Mexican Hat, Utah!:
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