17
Feb 17

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

One of the forgotten edible flower, mahua (mahua tree) is sweet and perfectly edible; in fact they are more often used for culinary purpose, Mahua ((Madhuca longfolia) is the special delicacies from forest, for village people of central and western India such as Madhya Pradesh, Maharashtra, Andhra Pradesh, Orissa, Bihar and Gujarat.

The mahua flower is rich source of sugar, protein, vitamins and minerals. Mahua flowers are used to make Jaggery; According to the book “indigenous drug of India” mahua is highly therapeutic, due to its tannin content and coolant.

Enjoy the tasty aromatic Mahua laddu, which have incredible and nutty taste of sesame seed too.

Ingredients:

  • Mahua: 100 gm.
  • Sesame seed: 100gm
  • Jaggery: 50 gm
  • Green cardamom: 4-5 no.

Preparation:

  1. Dry roast mahua and til separately, allow cooling.
  2. Grind til, and mahua separately to make powder, grate Jaggery keep aside.
  3. Peel off green cardamom, crush coarsely, and keep aside.

Method:

  1. Take a mixing bowl, put all ingredients Take one handful mix; shape the mixture in laddu by using your hand.
  2. Depending upon size of laddu 7-10 laddu will be ready. Decorate with Chandi ka verak.
  3. Delicious Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball) is ready to eat.
Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

Ingredients

Ingredients

Dry roast til

Dry roast til

Dry roast mahua

Dry roast mahua

Dry roast mahua

Dry roast mahua

Dry roast mahua and til

Dry roast mahua and til

Grind til

Grind til

add green cardamom

add green cardamom

shape the mixture in laddu

shape the mixture in laddu

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)


01
Feb 17

Mahua pua (Madhuca longfolia dessert)

The season marked the end of spring and the beginning of summer, the Jharkhand forest people excited for sarhul festival. The festival is also marked the beginning of New Year…

Boys dance with Dhole and villagers would gather together and drink local beverage made of dried mahua (flower).

Here I prepared the recipe mahua pua, which can be served as dessert with condensed milk, sliced almond and pistachio…

Ingredients:

  • Mawa (khoya): 200gm
  • Maida (refined flour):100gm
  • Sooji (semolina): 2tablespoon
  • Mahua: 50 gm.
  • Milk: 1cup (200 ml)
  • Fennel seed: 1 teaspoon
  • Jaggery: 50 gm.
  • Green cardamom: 4-5 no.
  • Dry coconut: 20 gm.
  • Ghee: for deep frying

Preparation:

  1. Chop dry coconut into small pieces, keep aside.
  2. Make cardamom powder, keep aide.
  3. Wash mahua; grind it along with milk and Jaggery to make fine flowing paste, keep aside.
  4. Put Maida, Sooji, together in  a big mixing bowl and make smooth batter by adding prepared mahua paste (free flowing batter not very thick not very thin), add cardamom powder and dry coconut pieces.
  5. Batter will to be used after an hour or two.

Method:

  1. Take a flat bottom fry pan. Pour sufficient ghee in it.
  2. Heat the Ghee on medium flame, after four 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”.
  4. Cook on slows to medium heat, Turn it over, when it starts to change color.
  5. Cook till golden brown (both sides).
  6. Remove from pan by pressing with two spoons to squeeze out extra ghee.
  7. Garnish with thin sliced almond or pistachio.
  8. Special mahua pua is ready to serve.
Mahua pua (Madhuca longfolia dessert)

Mahua pua (Madhuca longfolia dessert)

Ingredients

Ingredients

grind it along with milk and Jaggery

grind it along with milk and Jaggery

Put Maida, Sooji, together in a big mixing bowl and make smooth batter

Put Maida, Sooji, together in a big mixing bowl and make smooth batter

Put Maida, Sooji, together in a big mixing bowl and make smooth batter

Put Maida, Sooji, together in a big mixing bowl and make smooth batter

add cardamom powder

add cardamom powder

add cardamom powder

add cardamom powder

Batter

Batter

Pour a ladleful of batter

Pour a ladleful of batter

Cook on slows to medium heat

Cook on slows to medium heat

Cook on slows to medium heat

Cook on slows to medium heat

Turn it over

Turn it over

Remove from pan by pressing with two spoons

Remove from pan by pressing with two spoons

Mahua pua (Madhuca longfolia dessert)

Mahua pua (Madhuca longfolia dessert)

Mahua pua (Madhuca longfolia dessert)

Mahua pua (Madhuca longfolia dessert)


31
Jan 17

Singhara (water chestnut) ka Aata ka ladoo

You can make this singhare ke Aata ka ladoo (sweets) not only on the occasion of navratri, but it is good for any day of the year, so enjoy this laddu and make it your all time favorites.

Gond (edible gum) and singhara (water chest nut) is widely used in Ayurvedic and very good for bones and skin, it is very useful for treating constipation

Ingredients:

  • Singhare ka Aatta (water chestnut flour):100 gm
  • Cashew nut : 10-12no
  • Green cardamom: 6 no.
  • Sugar powder/sugar Boora: 80 gm
  • Ghee: 100gm
  • Gond: 50 gm
  • Almond: 10-12 no.

Preparation:

  1.  Crush Gond into small pieces and keep aside.

Method:

  1. Take heavy bottom pan put ghee in it, heat the ghee, when it starts smoking, put the Gond pieces and deep fry the Gond. Keep aside; when it becomes cool, powder it with the help of palm or potato masher, keep aside.
  2. Fry cashew nut till it gets golden color, remove from ghee and keep aside.
  3. Add singhare ka Aatta into the ghee and stir it continuously on medium low flame, till light golden brown color appears (about 10-12 minutes). Add sliced almond in it, fry for couple of minutes, put off the flame, and allow it to cool.
  4. Add green cardamom powder, cashew nut, and deep fry powdered Gond & Grinded sugar. Mix them well.
  5. Take one handful mix; shape the mixture as laddu by using your fist, depending upon size of laddu 10 to 12 laddu will be ready, Decorate with Chandi ka verak.
  6. Delicious Gond laddu is ready to use on the occasion.
Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Ingredients

Ingredients

20161029_141357

put the Gond pieces and deep fry

put the Gond pieces and deep fry

put the Gond pieces and deep fry

put the Gond pieces and deep fry

put the Gond pieces and deep fry

put the Gond pieces and deep fry

Fry cashew nut

Fry cashew nut

Fry cashew nut

Fry cashew nut

Add singhare ka Aatta

Add singhare ka Aatta

Add sliced almond

Add sliced almond

fry for couple of minutes

fry for couple of minutes

Mix them

Mix them

Mix them

Mix them

Take one handful mix

Take one handful mix

shape the mixture as laddu by using your fist

shape the mixture as laddu by using your fist

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu


28
Jan 17

Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer is very healthy and one of the popular dishes of Indian cuisine. This is suitable for all age group; the chilled kheer is ideal food for summer.

I still remember that this kheer cooked by my aunt and first time I had many decades in my childhood. No words can tell how much tasty it was!

Lauki (bottle gourd) has wonderful cooling properties, keep body well hydrated. It has anti ageing and slimming properties. We get quick dose of calcium and protein.

Ingredients:

  • Lauki (bottle gourd): 500gm
  • Milk: 1 liter
  • Ghee (clarified butter): 2 tablespoon
  • Condensed milk/Khoa: 200gm
  • Pistachio: 10no.
  • Almond: 10 no.
  • Fresh coconut: ¼ no.
  • Saffron: 1pinch
  • Green cardamom: 4 nos.

Preparation:

  1. Peel out the lauki (bottle gourd). Grate with the help of grater /food processor; cook this grated lauki till 80% done.
  2. Allow it to cool then squeeze gently and take out extra juice to reduce the wetness. Keep aside.
  3. Slice Pistachio, almond. Keep aside.
  4. Make powder of green cardamom. Keep aside.
  5. Scrap coconut, keep aside.

Method:

  1. Take a fry pan and heat it. Put ghee in it, when ghee is heated, add crushed cardamom. Wait for few second and add boiled and squeezed lauki (bottle gourd).
  2. Fry for 15-20 minutes on medium/ low flame till it become light golden. Keep aside.
  3. Boil the milk for 10-15 minutes, so that it reduces half and pour this milk into fried lauki (bottle gourd), further boil it for 4-5 minutes till you get the consistency of your choice.
  4. Add Khoa, stir it continuously till it starts boiling, add sugar and  let it boil for couple of minutes ,add half  of dry fruits  and saffron, let it boil for couple of minutes. Put off the flame.
  5. Transfer into serving bowl and decorate with leftover dry fruits on it.
  6. Now Lauki (bottle gourd) ki kheer is ready to serve.
Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer

Ingredients

Ingredients

Grate with the help of grater

Grate with the help of grater

Allow it to cool then squeeze gently

Allow it to cool then squeeze gently

Put ghee

Put ghee

add boiled and squeezed lauki

add boiled and squeezed lauki

Fry for 15-20 minutes

Fry for 15-20 minutes

Fry for 15-20 minutes on medium/ low flame

Fry for 15-20 minutes on medium/ low flame

pour this milk into fried lauki

pour this milk into fried lauki

boil it for 4-5 minutes

boil it for 4-5 minutes

Add Khoa

Add Khoa

Add Khoa

Add Khoa

stir it continuously

stir it continuously

add sugar

add sugar

boil for couple of minutes

boil for couple of minutes

add half of dry fruits and saffron

add half of dry fruits and saffron

add half of dry fruits and saffron

add half of dry fruits and saffron

add half of dry fruits and saffron

add half of dry fruits and saffron

let it boil for couple of minutes

let it boil for couple of minutes

Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer


24
Jan 17

Bakheer (Gud/Jaggery kheer)

A journey to memory lane, I could still feel the aroma of deliciously hot Bakeer (Gud/Jaggery kheer) at the festive occasion of chhath puja in Bihar, this is the mandatory dish which is made one day before chhath puja as Prasad with chapati and steamed rice ball.

This recipe is very authentic, also popular in other part of India such as Utter Pradesh, Madhya Pradesh, Maharashtra, Orissa and south Indian cuisine.

Ingredients:

  • Basmati Rice: 1 cup (100-120 gm)
  • Milk:  3 cups/½ liter
  • Jaggery:  1 cup (100-150) gm
  • Green cardamom powder: 1 teaspoon
  • Dry coconut: 10 gm.
  • Chironji: 20 gm
  • Nutmeg powder: 1pinch (optional)
  • Dry grapes: 20 gm.
  • Ghee: 1 tablespoon

Preparation:

  1. Chop dry coconut into small pieces. Keep aside.
  2. Melt the Jaggery along with a cup of water at low flame, when Jaggery is melted increase the flame and bring it to boil, sieve the Jaggery syrup keep aside.
  3. Clean and wash rice, put it into pressure cooker with 2 cups of water, Place cooker on high flame and bring to full cooking pressure. Put off the flame, Allow cooker to cool. Keep aside.

Method:

  1. After cooling the cooker, add Jaggery syrup and cooking continue for another 8-10 minutes on low flame add cardamom powder let it boil for couple of minutes, finished it with ghee and put off the flame.

Seasoning:

  1. Heat ghee in a fry pan; add chopped dry coconut till light brown color comes add Chironji and dry grapes, fry for a minute and put off the flame.
  2. Add hot milk and seasoning just before serving.
  3. You may serve hot or cold as you wish.
Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Ingredients

Ingredients

Melt the Jaggery along with a cup of water

Melt the Jaggery along with a cup of water

bring it to boil

bring it to boil

sieve the Jaggery syrup

sieve the Jaggery syrup

put rice into pressure cooker

put rice into pressure cooker

add Jaggery syrup

add Jaggery syrup

cooking continue for another 8-10 minutes on low flame

cooking continue for another 8-10 minutes on low flame

Seasoning

Seasoning

add chopped dry coconut

add chopped dry coconut

fry for a minute

fry for a minute

add Chironji

add Chironji

fry for a minute

fry for a minute

add dry grapes

add dry grapes

fried dry fruits

fried dry fruits

finished it with ghee

finished it with ghee

Add hot milk

Add hot milk

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)