SAGOO,COCONUT AND DATES LADDU

 

  

Sagoo pearls/Sabudana is a very popular Navratri fast especially in the Western part of the country. It is a food you can eat safely when you are fasting for religious purposes. The best part about Sabudana  is that it is very easy to digest and light on your stomach. That is what makes it a perfect recipe for Navratri fasting.

This navrathri i tried this easy and quick to make recipe of sagoo-coconut laddu using jaggery and dates, which is not only healthy but If you have a sweet tooth that gives you craving for that elusive 'something sweet' when you are on a your ritual Navratri fast then this will be your saving grace.

 

Ingredients:

1. 1 cup sagoo/sabudana/tapioca pearls
2. 1 cup grated fresh coconut
3. 1 cup Jaggery
4. 10-12 Dates,seedless
5. 1/4 tsp Cardamom powder 
6. 2tbsp Ghee

Method:

• In a nonstick pan add sagoo and dry roast on low flame till it turns to light brown colour.It will take about 10-12 minutes.
• Heat 1 tbs of ghee in another pan and add grated coconut and saute it for 5 mins on slow flame until the moisture evaporates.
• Now powder the sagoo pearls in mixer grinder to fine powder. Take it out and in the same jar coarsely powder coconut and then coarsely powder dates and keep it aside.
• In a kadai or pan add jaggery, little water and boil it,till it dissolves completely.
• Add the sagoo- coconut powder and cardamom powder to the jaggery syrup and mix well and cook it until the mixture becomes thick.
• Now switch off the flame and transfer it into a plate divide it into a small Dumplings.Apply ghee to hands and give round shape to the dumpling and make laddu.The mixture would be warm when preparing the laddus.On cooling they become firm.
• Now the yummy sagoo,coconut and dates laddus are ready to serve.

Aamras Puri

Our Indian wedding recipes contains a variety of traditional wedding recipes. Wedding is a very special event in anyone's life. It is an occasion to indulge in revelry and merry making. Celebrate wedding along with some delicious food. 
Today i am here with one of the famous recipe of indian wedding "Aamras puri",specially prepared during summer season. Try this easy recipe at home and i am sure your family going to love this.
Aamras or Amras is the pulp of the Mango fruit eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with puri.A regional version of Amras is a popular dessert in Rajasthani cuisine,Marwari, Maharashtrian(ambyacha ras) and Gujarati homes, especially during festivities.

Ingredients for Aamras:

1. 4 cups Mango Flesh (cubed) preferably Alfonso Mangoes. 
2. 14 cup Milk
3. 11/2 tbsp Sugar or to taste.

How to make Aamras:

1. In a microwave or stove top, heat the milk near boil. Crush the saffron strands, add it to the milk and let it stand for around 15 minutes.
2. Use an electric blender, puree the mango flesh, milk and sugar.

Ingredients For Puri:

1. 2 cups Wheat flour
2. 2tsp oil
3. Salt to taste
4. Oil for frying

How to make Puri:

1. Add wheat flour, oil & salt in a bowl.
2. Add water to form a firm dough & knead till smooth.
3. Cover it & keep aside for about 15 minutes.
4. Knead again. Divide into small balls & roll out into round shape.
5. Heat oil in a pan. Fry puri till light brown from both side.
6. Serve hot with aamras.
7. If you like your puris crisp then try adding 1/2 cup of fine rava along with the wheat flour.

Basundi...

basundi

Basundi is a very famous milk based Indian dessert served in many weddings and festivals.Now its easily available in almost all the sweet shops.This is very traditional dish but now you can get many version of using different fruits.So far i have tried only 2 version Strawberry and Mango,both are absolutely delicious.

Ingredients:

1. 11/2 litre - full fat milk
2. 3/4 - cup sugar
3. Saffron - a pinch
4. Almonds -10-12 for garnishing
5. 2tbsp - Charoli seeds ( chironji)
6. 1/2tsp - Cardamom powder

basundi

Method:

• Slice almonds and roast charoli seeds in ghee and keep aside.
• Bring milk to a boil,simmer over low flame till milk coats the back of the spoon.
• Stir continuously.Now add sugar and saffron and cook till sugar gets fully dissolved.
• Take out from the heat and Sprinkle cardamom powder,stir it well,  let it comes to room temperature.Then refrigerate for at least 1 hour.
• Chill and serve garnished with almond and chironji
• You can add some pistachios to make it more appetizing.

Tip: You also can add 1/2 a cup of condensed milk for make it more rich and creamy and it will reduce your cooking time.So if you are using condensed milk add when the milk is reduced to half or just before adding sugar.

Bhindi Sambhariya

Bhindi sambhariya

I don’t know about you, but okra is one of my favourite vegetables. Mix some onion ,tomatoes and some home made secret masala in the pan with some okra and I'm in heaven. I think I could eat that stuff every day!
Today i am here with an interesting Gujarthi dish called "Bhindi sambhariya"..This is simple stuffed tender okra with the besan,coconut and ground nuts along with  some simple masala. Choose tender young okras for this dish.Keep in mind that the cooking time can vary based on the size of the okras.....Hope you all love this as much as I enjoyed making and eating it today! 

Prep & Cooking: 45-50 mts

Serves 5

.

Ingredients:

1/4 kg tender okra/bhindi

1 tbsp oil

1/4 tsp hing/asafoetida

few curry leaves 

For stuffing:

1. 1 tsp ginger paste
2. 1/2 tbsp roasted coriander powder
3. 1 tsp roasted cumin powder
4. pinch garam masala powder
5. 3tsp red chilly powder
6. 1/2 tbsp white sesame seeds
7. 3-4 tbsps fresh coriander leaves, finely chopped
8. 3 tbsps fresh coconut, grated
9. 2 tsps white sugar
10. 2 tbsps coarsely powdered peanuts
11. 1tbsp Besan/chick pea flour
12. 1tsp amchur/dry mango powder
13. 1/2tsp turmeric powder
14. 1/2 tbsp oil
15. salt to taste

Method:

Masala for stuffing

Suffed okra 

• Wash and pat dry the okra.Ensure its completely dry or else spead the okras on a dry cloth for sometime.
• Now slit the top portion of the okra without splitting into two halves,with the base of the okra intact.Now its ready for the stuffing
• In a bowl mix in all the ingredients for stuffing* and it's ready to use.
• Now stuff each of the okra pouch with the stuffing mixture and arrange on a plate.
• Heat oil on a pan or griddle add asafoetida and curry leaves and immediately spread the stuffed okra in single layer and cook on low flame,covered for 10-12 mins.Keep checking in between.you might need to sprinkle some water over them as they cook,to prevent burning or sticking to the pan.
• When they are well cooked and crispy,turn off the heat.
• Garnish with some coconut gratings and serve hot.