12
Jun 19

Mung/ Moong dal (split green gram) laddu/sweets for kids/toddlers

In my opinion this is my most favorite sweets for growing children, when my sons were kid, I gave them one laddu to eat as quick small breakfast every morning along with a glass of milk before I was busy with my daily routine. Kids just loved it. This protein packed sweets made with ghee provides good fat and calcium, sugar give carbohydrates, which is necessary for kids to provide energy to play whole day.

I really miss that wonderful time: today I prepare this laddu for my grand-daughter, who is very far away from me in India. My princess we miss you, I may not play every day with you, but I think of you and love you every moment. God bless you my angel…

It is difficult task, what recipe to upload Today for blog; thanks to my daughter-in-law called up to ask me to share this recipe.

Ingredients:

  • Mung dal (split green gram): 1 cup (200gm)
  • Sooji/rava: 2 teaspoon
  • Sugar: ¾ cup (150 gm)
  • Ghee (clarified butter): ¼ cup (50 gm)
  • Green cardamom: 5-6 no.
  • Cashew nut: 8-10 no.
  • Almond: 12-15 no.
  • Milk: ½ cup (if needed during adding sugar)

preparation:

  1. Soak Mung dal at least 2 hours or overnight; grind with mixer grinder to fine paste, keep side.
  2. Powder sugar, keep aside.
  3. Roughly grind almond and cashew nut. Keep aside
  4. Prepare cardamom powder. Keep aside.

Method:

  1. Heat 2 tablespoon of ghee in a fry pan/ non stick fry pan; add two teaspoon sooji/rava( to avoid sticking dal paste into bottom of the fry pan), fry for a minute add dal paste; stir fry on medium low flame till it gets light golden in color, add ghee one spoon at a time whenever you need during frying (do not add all ghee at a time).
  2. Add dry fruits powder and fry for a minute, add powdered sugar, stir well on low flame (sugar going to be melt and it will turn into halwa consistency, at this time you may add milk if needed). continue to cook until binding consistency appears. Add cardamom powder.
  3. Take one handful mix; shape the mixture in laddu by using your hand shown in the photo.
  4. Depending upon size of laddu 12-15 laddu will be ready. Decorate with saffron thread.
  5. Delicious laddu is ready to serve for everyone; the nice aroma of cardamom makes the taste awesome.
  6. You may store this airtight container for a week.
  7. Note: you may use more ghee and dry fruits.
Mung/ Moong dal (split green gram) laddu/sweets for kids/toddlers
Ingredients
Ingredients
grind with mixer grinder to fine paste
add two teaspoon sooji/rava
add dal paste
stir fry on medium low flame
add ghee one
stir fry on medium low flame
Add dry fruits powder
add powdered sugar
add milk if needed
continue to cook
Add cardamom powder
Take one handful mix
shape the mixture in laddu
shape the mixture in laddu
shape the mixture in laddu
Mung/ Moong (split green gram) laddu/sweets for kids/toddlers dal
Mung/ Moong (split green gram) laddu/sweets for kids/toddlers dal
Mung/ Moong (split green gram) laddu/sweets for kids/toddlers dal
Mung/ Moong (split green gram) laddu/sweets for kids/toddlers dal

15
Mar 19

Aata (wheat flour) ka halwa

Daunting challenges like examination of your kids, headache complains, weakness, feeling tired due to study or physical activity; you will definitely go with mouthwatering delicacy and authentic Indian cuisine.

 Aata ka halwa (pudding) have rich amount of protein, iron and carbohydrates for instant energy. Your child becomes sharper, when you start their day with this at least two weeks regularly. This is the Dadi ma ka nuskha…

Ingredients:

  • Aata: one and half cup
  • Sugar: 1 cup
  • Ghee: ½ cup
  • Green cardamom: 5-6 no.
  • Raisin: 1 tablespoon
  • Cashew nut: 8-10 no.
  • Almond:6-8 no.
  • Water: one and half cup

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the cashew nut. Keep aside.
  3. Boil water along with sugar, and make sugar syrup. Keep aside.

Method:

  1. Heat ghee in a fry pan, add Aata.
  2. Roast Aata on medium low flame till it gets golden brown in color.
  3. Add cashew nut and raisin in it and fry for a minute.
  4. Add sugar syrup, stir to mix well.
  5. Let it cook for 5- 8 minutes on medium low flame.
  6. Stir it, lower the flame continue to cook till the halwa consistency come.
  7. Add cardamom powder, stir to mix well.
  8. Add one tablespoon of ghee to finish off.
  9. Transfer it to serving bowl and Garnish with dry fruits or as per your choice.
  10. Aata ka halwa (pudding) is ready to serve.
Aata (wheat flour) ka halwa
Ingredients
add Aata
Roast Aata on medium low flame
Add sugar syrup
Aata (wheat flour) ka halwa

13
Mar 19

Murukku with refined flour (chakli)

Holi is at our doorstep: come and get ready to prepare traditional sweets and Namkeen. Murukku (chakli) is one of the oldest and traditional snacks, and all time favorite, especially in south India, now a day’s all over India, even in Japan too. There are many ways to prepare Murukku, but here one of my friends introduced me this recipe with very few basic ingredients, refined flour and split black gram.

Yes, come on and take a glance of the recipe, very easy and quick…

Ingredients:

  • Maida (refined flour):2 cup
  • Urad dal split black gram: ½ cup
  • Salt: 1 teaspoon
  • Cumin: half teaspoon
  • Sesame seed: 2 tablespoon
  • Olive oil/cooking oil: 1 tablespoon for moin.
  • Cooking oil: for deep frying

Preparation:

  1. Take a separator (pot of the size which can come in the pressure cooker) of pressure cooker. Put one glass of water in pressure cooker, and place the separator into pressure cooker with Maida on small stand (grid). Pressure cook (steam cook) for 10 minutes and allow cooling. Take separator out from the cooker. Keep aside.
  2. Dry roast urad dal, grind to fine powder. Keep aside.

For making dough:

  1. Take a wide vessel; pour steamed refined flour, powdered urad dal, salt, Sesame seed, cumin and oil (moin).
  2. Mix well by rubbing between palms. Add water in small quantity and knead them. if required, put some more water till the dough becomes soft. (The dough can be made in food processor also).
  3. Divide the dough into 2-3 equal parts and roll each part into a cylindrical shape, take chakli maker, apply oil inside. Fill the maker with dough.
  4. Take a plastic sheet; give the round shape of chakli on the sheet, all chakli is to be prepared on this sheet, as in photo.
  5. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil, if it comes up slowly means it is ready, if doesn’t wait for couple of minutes and test again).

Method

  1. Now deep fry the chakli into the hot oil (as shown in photo) on medium heat, after they start to come up slowly, turn over with tongs.
  2. Fry till it becomes light brown in color, remove chakli from the oil; wait for a minute to get the oil hot again. Repeat this till all chaklis are done.
  3. Now, chakli is ready to serve. Store it in air-tight container.
Murukku with refined flour (chakli)
Ingredients
steamed flour
steamed flour and roasted dal
steamed flour and grinded dal
pour steamed refined flour, powdered urad dal, salt, Sesame seed, cumin and oil
give the round shape of chakli
deep fry the chakli into the hot oil
deep fry the chakli into the hot oil
deep fry the chakli into the hot oil
Murukku with refined flour (chakli)
Murukku with refined flour (chakli)
Murukku with refined flour (chakli)

11
Mar 19

Milk powder Malpua

The colorful Indian festival is around the corner; so I aimed to upload today ‘Milk powder Malpua’ the recipe which is integral part of Holi fest. Khoa is not really available in Tokyo and preparing khoa is going to be slightly elaborated process, so I made the recipe with milk powder. It is equally tasty as khoya malpua.

Enjoy the recipe… you may pick topping for your choice, either decorate with chopped dry fruits or drizzle with condensed milk and chopped dry fruits, it is totally up to you …

Ingredients:

  • Milk powder: 100 gm
  • Maida (refined flour):100 gm
  • Sooji (semolina): 1 tablespoon
  • Milk: 200-250 ml
  • Fennel seed: 1 teaspoon

Ingredients: for making sugar syrup:

  • Water:  one cup (200 ml)
  • Sugar: 250 gm.
  • Green cardamom: 4-5 no.
  • Ghee: for deep frying
  • Rose essence: optional

Preparation:

  1. Prepare cardamom powder, keep aside.
  2. Put Maida, milk powder, Sooji, together in  a big mixing bowl and make smooth batter by adding milk slowly (to avoid the lumps in the batter). Requirement is free flowing batter not very thick not very thin; add cardamom powder and fennel seeds in the batter. Keep aside, batter to be used after an hour or two.
  3. Make one string of sugar syrup (sugar and water bring it to boil and let it cook for 3-5 minutes). Add green cardamom powder and essence. Let it come to room temperature and it is ready.

Method:

  1. Take a flat bottom fry pan. Pour sufficient ghee in it.
  2. Heat the Ghee on medium flame, after five to six minutes when it is hot pour a drop of batter. The batter should come up after few seconds, if does not; means temperature is low, allow further heating and check proper temperature by putting a drop of batter.
  3. Pour a ladle full of batter to form about 3”diameter “pua”. Cook on slows to medium heat, when it starts to change color, turn-over.  Cook till golden brown (both sides). Remove from pan by pressing with two spoons to squeeze out extra ghee.
  4. Put directly into sugar syrup, immerse into sugar syrup. Remove after 2-3 minutes and drain on wire sieve. Garnish with dry fruits. Special ‘Milk powder malpua’ is ready to serve.
Milk powder Malpua
Ingredients
batter & sugar syrup
Pour a ladle full of batter to form about 3”diameter “pua”
turn-over
Put directly into sugar syrup
immerse into sugar syrup
Remove after 2-3 minutes
Milk powder Malpua
Milk powder Malpua

10
Mar 19

Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding

 Festive recipe:

Bengali recipe:

The recipe may be cook on the auspicious occasion, festival, get –together and party time to create memorable events. The guest will be delighted on the dining table to smack their lips after tasting this traditional Bengali dessert. You can serve this warm or cold depending upon the season/ weather …

Ingredients:

  • Fresh coconut: 1 no. (200 gm. Grated)
  • Sooji: 100gm.
  • Milk: 1 liter
  • Sugar: 100 gm.
  • Green cardamom powder: 1 teaspoon
  • Almond: 12-15 no. (Blanched, peeled and sliced)
  • Pistachio: 8-10 no. (For decoration)
  • Ghee: 1 teaspoon
  • Condensed milk: 200 gm (optional)

Preparation:

  1. Peel off the brown layer of fresh coconut and grate it with the help of grater/mixer grinder. Keep aside.
  2. (You can scrape the coconut with coconut scraper)
  3. Take a mixing bowl; put scrapped coconut, sugar and sooji, mix well, keep aside for at least one hour.
  4.  After an hour the sugar of the mixer will melt and become dough in appearance.
  5. Take a kadhai/nonstick fry pan. Put ghee and fresh grated coconut mixer dough on lower flame; stir continuously. Cook on lower flame till the mixture leaves the sides of the pan (about 4-5 minutes).
  6. Allow to cool and make small peas size ball from this dough and make puli/pitthi shown as figure. (Make cylindrical shape and then press slightly). Make all as shown in photo. Keep aside.

Method:

  1. Boil the milk until it reaches to its half of the quantity, add sugar and mix it well. Add prepared puli, cook on high flame in two to three batches to avoid the meshing. (Put 1st batch, wait for couple of minutes, when 1st batch starts floating add 2nd batch, when this also starts to float add 3rd batch.)
  2. Continue to cook 4-5 minutes on medium flame till it is done.
  3. Add green cardamom powder, almond and pistachio slices. Put off the flame.
  4. Transfer into serving bowl; serve hot or cold as you like, I prefer cold. Keep it into refrigerator for an hour or two.
  5. Now, Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding is ready to serve.
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Ingredients
Ingredients With grated coconut
scrapped coconut, sugar and sooji
Put ghee and fresh grated coconut mixer dough
make puli/pitthi
make puli/pitthi
add sugar
Add prepared puli
Add prepared puli
Continue to cook 4-5 minutes
almond and pistachio slices
Add green cardamom powder
Add green cardamom powder
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding