23
Aug 17

Raw papaya ball/laddu

Papaya is widely cultivated not only in India, but also in Brazil; India and Brazil are the major producers of papaya.

This sweets I tasted in Brazil on the occasion of my son’s marriage, you will be delighted to see your kids were happily enjoined this vitamin rich papaya ball which is garnished with clove. This papaya ball is wonderful for growing kids and as we know that raw papaya is good for liver.

Ingredients:

  • Raw papaya: 500gm
  • Sugar: 200gm
  • Butter/Ghee: 1 tablespoon
  • Clove: 12-15
  • Edible color: 1-2 drop (optional).

Preparation:

  1.  Peel off and Grate the raw papaya with the help of grater/food processor; boil/ microwave and squeeze as much as possible to get rid of water, keep aside.

Method:

  1. Heat butter in a pan; add boiled and squeezed raw papaya; stir fry on medium flame for couple of minutes and cover it with lid. Further cook on low flame for 8 to 10 minutes, Keep stirring every 2-3 minutes.
  2. When all water gets evaporated; add sugar and cook about 5-7 minutes, until it gets the consistency of halwa, put off the flame, add edible color. Mix them properly; let it cool till you will be able to bind it in the ball shape of laddu by your fist.
  3. Take one handful mix; shape the mixture in laddu by using your hand/fist, depending upon size of laddu 12-15 laddu can be prepared, place the clove as shown in photo..
  4. Decorate with Chandi ka verak, delicious ‘Raw papaya ball/laddu’ is ready to be served.
    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Ingredients

    Ingredients

     Peel off

    Peel off

    Grate the raw papaya

    Grate the raw papaya

    add boiled and squeezed raw papaya

    add boiled and squeezed raw papaya

    add boiled and squeezed raw papaya

    add boiled and squeezed raw papaya

    fry on medium flame

    fry on medium flame

    add sugar

    add sugar

    add sugar

    add sugar

    cook

    cook

    cook about 5-7 minutes

    cook about 5-7 minutes

    until it gets the consistency of halwa

    until it gets the consistency of halwa

    put off the flame

    put off the flame

    add edible color

    add edible color

    Ingredients

    Ingredients

    Take one handful mix

    Take one handful mix

    shape the mixture in laddu

    shape the mixture in laddu

    place the clove

    place the clove

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    20170421_203258


22
Aug 17

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

This sweet pickle is mostly used in the fasting days in Indian tradition; enriched with the goodness of green cardamom and saffron. It is so tasty that you would like to serve it always, let it be the breakfast or meal. Children will lick it, eat it or relish this in their Tiffin or meal…

Ingredients:

  • Raw mango: 200-250gm.
  • Sugar: equal quantity of mango (as per taste)
  • White rock salt: 5gm
  • Cardamom: 5-6 no.
  • Saffron: 1 pinch

Preparation:

  1. Peel off and chop raw mango into small slices, discarding seed (stone).
  2. Peel off cardamom, coarsely grinds them. Keep aside.

Method:

  1. Take a fry pan put raw mango pieces along with sugar and salt mix properly with spatula (don’t use your hands) bring it to boil on low flame, cook and allow boiling on high flame until desired consistency is achieved. Add cardamom powder and saffron, cook for a minute and put off the flame. Allow it to cool.
  2. ‘Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)’ is ready to use.
  3. Store this in a glass container for months.
Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Ingredients

Ingredients

chop raw mango

chop raw mango

raw mango pieces along with sugar and salt

raw mango pieces along with sugar and salt

20161208_152112 20161208_153134 20161208_155139

Allow it to cool

Allow it to cool

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)


07
Jul 17

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu gives me the feeling and aura of auspiciousness, as it is mostly used on the fasting days of Navratri in north India.

The recipe ‘Kuttu (buckwheat) ka pakoda (phalahari fritters)’ is prepared with rock salt and mostly served on banana leaf.

Eating on banana leaf is an old custom and imparts a unique flavor to the food and considered hygienic.

Ingredients:

  • Kuttu Aata: 100gm.
  • Potato: 100-150 gm.
  • White rock Salt:  1 teaspoon
  • Green chili: 1 no.
  • Black pepper: 12-15 no.
  • Dry mango powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Ghee (clarified butter)/ cooking oil: for deep frying

Preparation:

  1. Clean potato and slice into thin layer. Keep aside.
  2. Deseed the green chili and chop into small pieces, keep aside.
  3. Take a bowl. Put kuttu Aata, salt, coriander powder, dry mango powder in it; make a smooth batter with help of water, add chopped green chili, keep aside.

Method:

  1. Take fry pan, heat ghee in it, let ghee to smoke. Pour a drop of batter into the ghee, if batter comes up slowly, it means right temperature otherwise wait for a while and test again.
  2. After getting right temperature, dip a slice of potato into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, turn over.
  4. Fry till it becomes golden brown on both sides, remove the pakoda from ghee; serve hot with phalahari chutney and fruits.
Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Ingredients

Ingredients

Put kuttu Aata, salt, coriander powder, dry mango powder

Put kuttu Aata, salt, coriander powder, dry mango powder

add chopped green chili

add chopped green chili

slice of potato into batter

slice of potato into batter

Deep fry all slices

Deep fry all slices

remove the pakoda from ghee

remove the pakoda from ghee

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)


27
Mar 17

Verdant green kiwi cooler

Kick start your summer day with ‘verdant green kiwi cooler’, which boosts metabolism and help stay fit. The rich antioxidants help to prevent ageing.

Each sip will refresh and energize you and your family. This cooler will refresh your mood and bring out the best if you take it every day.

Ingredients:

  • Kiwi: 1no.
  • Pudina (Mint leaves): 40-50 gm.
  • Sugar/honey: 3 tablespoon
  • Water 200-250 ml
  • Ice cube: optional

Preparation:

  1. Peel off kiwi and chop into small pieces, chop pudina leaf too, keep aside.

Method:

  1. Take a grinding jar; put chopped kiwi, pudina leaves and sugar, grind to full speed for 30 seconds along with half cup of water.
  2. Add more water and ice cubes and grind it till it become smooth.
  3. Add lemon juice, transfer into serving glass.
  4. Healthy Verdant green kiwi cooler is ready for everyone.
  5. While serving in tumbler garnish with kiwi slice and mint leaves.
Verdant green kiwi cooler

Verdant green kiwi cooler

Ingredients

Ingredients

put chopped kiwi, pudina leaves and sugar

put chopped kiwi, pudina leaves and sugar

Add lemon juice

Add lemon juice

transfer into serving glass

transfer into serving glass

Verdant green kiwi cooler

Verdant green kiwi cooler

Verdant green kiwi cooler

Verdant green kiwi cooler

Verdant green kiwi cooler

Verdant green kiwi cooler

Verdant green kiwi cooler

Verdant green kiwi cooler

Verdant green kiwi cooler

Verdant green kiwi cooler

Verdant green kiwi cooler

Verdant green kiwi cooler

Verdant green kiwi cooler

Verdant green kiwi cooler


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