AATA LADDOO

In Ganesh puja I have made this aata laddoo, It was Awsome. I have learnt this recipe from one of my aunt, She is no more but whenever I make these laddoos I remember her. I am giving tribute to my Aunt by posting this recipe and hoping that you people also like after having this laddoos, These laddoos are good for winter season, Whole wheat flour contains vitamins , minerals and protein, because it is a good source of fiber so its good for stomach also.so,  below is the recipe………………

Ingredients-

wheat flour-150 gms

ghee(clarified butter)-50 gms

jaggery-100 gms

milk-100 ml

almonds-1-2

cashewnuts-1-2

method-

shallow fry wheat flour in ghee

mix milk and jaggery into the mixture

make laddoos

garnish with almonds and cashewnuts

BAEL (WOOD APPLE,STONE APPLE) MURRABBA

Bael  another name is Bengal quince, wood apple, stone apple, golden apple---- a species of tree in India. Its very healthy fruit, It has its medicinal value, it helps in digestion etc., Bael is an aromatic fruit. It has some gum bearing texture.

Yesterday I have made Bael murrabba , it was so delicious. if you consume 2 tsp daily of this murrabba,  your appetite will be increased  and hence improve digestion. When this dish was done a mild flavor was coming from the above dish, It was so divine.Here is the recipe.............

INGREDIENTS-

Bael fruit - 1/2 kg

Ghee or clarified butter-100 gms

Sugar -150 gms

Cardamom powder-1 tsp

METHOD-

Break the bael fruit, extract all the pulp

Heat the ghee,Now add pulps of bael fruit in ghee, after some time add water, sugar

When the mixture thickened, add cardamom powder, remove from heat,

Ready to serve

AAMSHOTTO (DRIED MANGO BARS) AND KISHMISH (RAISINS) CHUTNEY

Aam shotto----  In English people say dried mango bars or dried mango pulp. "Aam papad" is another name in Hindi.It is made up of mango pulp, In India lots of mango varieties are found. Indian people like to have it, Its texture is some what of  mushy, fleshy. If  any one wants to change the boring taste of tongue  can have it. We can have it as it is, but This chutney is so delicious. People  who tastes it once  addicted to it like me.

Recipe……………..

Ingredients-

Aamshotto -1/2 kg (cut in small pieces)
Kishmish-100 gms

Turmeric powder-1 tsp

Red chillies-3-4

Panchforan (I have mentioned in previous dish or you can read from my "mixed vegetable curry or labra" page ) -1 tsp

Sugar-100 gms

Oil-1/2 tbsp

Method:-

Heat oil in a pan 

add Panchforan and red chillies in it

 now add Kishmish, Turmeric powder, fry for some time

 now add water, Aamshotto and sugar- mix properly, stir for some time

 when Aamshotto pieces reached to mushy consistency, switch off the flame

 Ready to serve.

MIXED VEGETABLE CURRY OR LABRA

I had made this dish in satyanarayan puja(Indian ritual)  for guests that's why I have taken vegetables in kgs, If you want to take in low proportion you can), This dish was so tasty that the whole pot was finished, because it’s a mixture of vegetables and less spices it is good for health too. It’s a delicacy of Bengal, Bengali people like to have it with Khichdi, in ritual ceremonies like Durga puja or what puja may it is. Hot khichdi with  Labra combination is great.

Recipe..............

Ingredients-

Potatoes- ½ kg (cut into 2” pieces)

Pointed gourd-1/2kg (cut into 2” pieces)

Long  beans-1/2 kg (cut into 2” pieces)

Pumpkin-1/2 kg (cut into 2” pieces)

Brinjal-1/2 kg  (cut into 2” pieces)

Tomatoes-1/2 kg (cut into 2” pieces)

Green chillies-6-7 (cut into 2” pieces)

Salt-as  per  taste (cut into 2” pieces)

Panchforan-mustard seeds, cumin, fennel, nigella  seeds, fenugreek seeds (little bit of all five)

Garam masala(powder)-1/2 tbsp (cut into 2” pieces)

Oil- 2 tbsp

Turmeric powder-2 tsp

Method-

Heat oil in  deep bottomed pan

add panchforan to it, now put all vegetables, turmeric powder, green chillies in the oil, fry for some time

now add water ,salt , after all veggies are cooked add garam masala

when the water reduced to approx. none then the dish becomes ready

 the dish should be thick, serve with rice or khichri

SEV AND BOONDI

In 15th August (Independence day) its our family tradition to have sev and boondi in our breakfast,this year too we have

Ingredients-



1) Sev

Gram flour(besan)-1 cup

Baking soda-1/2 tsp

Turmeric powder-1 tsp

Salt- to taste

Oil – for deep frying

Method-

Combine gram flour, baking soda, turmeric  powder, salt and little water - make stiff dough

Switch on the flame, put deep pan over the flame  with oil, now fill the “sev-press” with this dough,

press out strands over hot oil, now fry the strands until  golden color.

you can store this in an air tight  container




2) Boondi-

Ingredients-

Gram flour-1 cup

Ghee-for  frying

Sugar-1 cup

Cardamom powder-1 tsp

Method-  

To make sugar syrup- Mix the sugar and water together in a broad pan and cook till one thread consistency

To make Boondi- Take 1 cup gram flour and ½ cup water , mix together to make batter but take care that lumps should not be there, 

Heat the ghee in a pan,  take a perforated spoon,  pour little amount of batter over perforated spoon so that batter drops from spoon and formed boondi, do this step until all the batter is finished, 

fry boondi ,

dip in hot sugar syrup ,

sprinkle cardamom powder over boondi

 serve hot or cold as you wish but as I say boondi and  sev is a good combination

EGG CUBES CURRY

Last week I had made this delicious egg curry i.e. egg cubes curry, I am fond of this dish, whenever I am bored with same egg curry, I make this. My whole family likes this dish, In general egg cubes seems like Tofu or Paneer. We can have this curry with rice or Bread like chapati, Parathas etc., I have fried this cubes but some people don’t, you can make this according to your taste , If you don’t want to fry those cubes then do the whole process same as here mentioned below accept frying,  I am posting the recipe here

 Ingredients--

For cubes-

Eggs- 6

Onion grated-100 gms

Salt- as per  taste

Oil- for  frying

For gravy-

Onion paste- 1 tbsp

Garlic and ginger paste-1tsp

Tomato puree-1 tbsp

Green chillies-2-3

Garam masala powder-1 tsp

Oil-1/2 tbsp

Beat eggs, add grated onion, salt and green chillies, mix nicely

Now in a steamer put  this  mixture over a container  and  steam it

After 15 mints,  remove from flame, cut into cubes 

fry them till golden brown

Gravy - 

Heat oil in a pan, add ginger garlic  paste, onion paste, turmeric, salt, green chillies,fry a little.

After some time add tomato pure ,water, Now add all the egg cubes in it, when the gravy become thick, Take out from flame.

serve with hot rice 

 

  

UPMA

Today in breakfast I have made upma.

Upma is a South Indian delicacy.Mostly it is made in up of semolina, onions, ginger, green chilies, In south India they use Bengal gram pulse(chana dal)and urad dal, curry leaves and mustard seeds but because we have shifted to new house, I couldn't manage curry leaves and made upma without that, the taste was good,I used peanuts too, In breakfast upma and a cup of strong coffee is not bad. My nephew is 5 yrs old, loves it. Not only that it is less time consuming but also tasty, so, when we don’t like to spend most of the time in kitchen ,we can make this.

Here is the recipe----

Ingredients-

                 1) Semolina(Rava or suji) - 1 cup

                 2) Refined oil -1 tbsp

                 3) Peanuts-50 g

                 4) Mustard seeds - 1 tsp

                 5) Curry leaves -7-8

                 6) Onions - 100 g (finely chopped)

                 7) Tomatoes - 50-75 g

                 8) Salt-as per taste

                 9) Green chillies - 2-4 finely chopped
                10) Green Peas(peeled) - 100 g

           
Method- 

Dry roast semolina in a pan

Boil 2 cups of water in a different pan and keep aside

Heat oil in a pan, add mustard seeds- when seeds crackle add curry leaves, peanut, fry it

After some time add onions, green chillies, saute it till onions become translucent.

Add semolina and saute for a while.

Mix hot water, salt in mixture, stir it and cover it,cook on a slow flame for 5 mints.

 Now switch off the flame.

Serve hot with pickle or tomato ketchup