Monthly Archives: October 2016

Multigrain Churma laddoo

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What do we give our kids in their school break box? This is a universal question we as mums ask ourselves. It’s not an easy job to please the child with healthy snacks. I thought over this and came up with this recipe in which we satisfy both the aspects, the taste and the health. Digging from my Rajput roots I picked up my mum’s recipe of Churma and twisted it a bit by adding the healthy ingredients. So here’s my take on quick and easy Churma laddoos. 

Ingredients :

Flour mix – (This formula I use it for my daily rotis, so make in larger quantities and use it for a month.)

Whole wheat 1 kg, Soyabean 50 grams, Fenugreek seeds 2tabsp, Flax seeds 2/3 tabsp. Grind them into a fine powder and Do Not Sieve it.

Ghee preferably home made 2/3 tabsp. Sugar as per your choice 5/6 tabsp and salt to taste.

For the flavouring – nutmeg powder, cardamon powder 1/2 tsp each.

Optional – Finely chopped nuts like cashew nuts, almonds, pistachios.

Method:

Take a deep mixing bowl. Take the flour mix , season it with salt. Knead the flour with water or milk. The dough should be not too loose nor too stiff. Now make small balls and make chapatis /parathas. Slow roast the parathas by using little ghee. Make the parathas flaky by layering it with ghee and dry flour. After the parathas are cooled break them into small pieces and grind it into a coarse powder. Add sugar (preferably castor or powdered) , ghee, the flavouring of nutmeg and cardamon. And finally the chopped nuts. Mix it thoroughly and make small laddoos.  Store it in an airtight container.

Enjoy the healthy yet tasty bites. I always carry these while traveling. One doesn’t feel homesick nor do you end up eating junk food.

N.

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Upaasache Thalipeeth !

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Upaasache Thalipeeth, sends me down  the memory lane . As a teenager when I had got nothing to do with cooking…my Dadi caught hold of me one fine day and asked me to assist her with this dish. Did not realise at that time..that this whole experience would turn into a beautiful memory. So here I share a precious memory with you.

Ingredients:

Soaked sago (sabudana) 2cups, boiled potatoes grated 1 cup, samo seeds 3tabsp, peanuts powder 2 tabsp, ginger 2 tabs grated, green chillies 6/7 (as per your taste), cumin seeds 1 tabs, juice of 1 lemon,  flax seeds 1 tabs. Salt to taste. Ghee for shallow frying.

 Method:

 Grind ginger, chillies, cumin seeds and flax seeds with the lemon juice into a rough paste. In a mixing bowl take sago, potatoes, peanuts powder and samo seeds. Add the freshly grinded paste and season it with salt. Knead into a nice dry dough. Make small balls (lemon size). Flatten it and shallow fry it till it turns Golden and crispy. Serve hot with coconut chutney.

Happy fasting !

N.

Varicha Bhaat Ani Shengdanyachi Aamti !

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With the onset of Navratri, many people fast (including myself), here is my take on the special meals prepared during this period to keep the hungry stomach not only full but to nourish your body with nutrition and fibre. Varicha Bhaat is made from Samo seeds is accompanied by Aamti made of coconut and peanuts. 

Ingredients:

Bhaat – Vari (Bhagar) 1/2 cup, a tabspoon of ghee, cumin seeds and salt to taste. 

Aamti – grated coconut 1/2 cup, 2 tabspoon crushed peanuts, green chilli 4/5, cumin seeds 1tsp, curds 1 cup. Sugar 2 tsp, salt to taste and juice of lemon 1/2 tsp. Ghee 1 tsp.
Method

Bhaat – Heat  ghee in a pan and tamper with cumin seeds. Wash the Vari and add to the tampered cumin. Add 1 1/2 to 2 cups water and season it with salt. Let it boil on high flame and then simmer it to cook. Keep the lid on. It takes Max 7/8 mins to cook.

Aamti – In a wet grinder add curd, coconut, chillies, peanuts, cumin seeds, sugar and lemon juice. Grind it into fine paste. In a sauce pan heat some ghee and add the grinded paste to it. Pour a cup of water or more as per your consistency. Season it with salt. Let the curry boil on high for 7/8 mins. 

Serve hot … varicha Bhaat with shengdana aamti.

Happy fasting !

N.