Coconut Rose Ladoo

Coconut Rose Ladoo 

With September around the corner, we all are excited for the upcoming festivals of Ganesh Chaturti, Diwali and Navratri. Hoping that the colours and positive spirit of this time would help with the overwhelming year that 2020 has been. The preparations however come with some drawbacks, including the fear of buying sweets from stores and being exposed to the pandemic. I was quite skeptical and reluctant about compromising the safety of my family but I also didn't want to lose out on the grandeur that festivals usually bring. So, I used this recipe that isn't a task to make and also manages to bring out the elegance and positivity of festivals.

For me, the best part about this recipe was its lack of complexity. It gave an opportunity to my family to bond over while cooking this and not worrying about the outcome. Its taste and look captures the elegance, while its preparation brought out the essence and spirit of festivals. I hope it does the same for you and makes you feel more at home than usual.

Preparation Time : 20 Min

Cooking Time : 5 - 7 Min.

Video :  

Ingredients : 

• Desiccated Coconut 2 Cup +2 Tablespoon for garnishing
• Condensed Milk 200 gm
• Green cardamom powder 1 Teaspoon
• Rose syrup 1 Tablespoon
• Pistachio nut sliced 2 Tablespoon
• Ghee 1/2 Tablespoon just to apply on palm while making ladoo 

Procedure : 

• Blanch pistachio nuts and sliced them and keep side
• In a non sticky pan add desiccated coconut and dry roast for 2 to 3 minutes. Add cardamom powder, after you get a nice aroma.

• Add Condensed milk and cook for a minute or two you will get a dough kind of texture, switch off the gas 

• Divide the dough in the ratio of 1:4. Add pistachio nuts to this portion and keep a side

• Take the bigger portion and add rose syrup to this and mix well. 

• Divide the smaller portion further into 12 small balls as shown in picture

• Now take the small portion of rose coconut dough spread it on your palm place a small ball of pistachio flavour cover it with rose dough and make a ladoo. 

• Repeat the step with rest of the dough 

• Now roll the ladoo on Desiccated coconut and serve it 

Tips : 

• If you not using non stick pan add a teaspoon of ghee
• If the Rose syrup colour is light you can add a drop of red colour along with the rose syrup 

Mithe Chawal (Zarda Pulao)

Mithe Chawal (Zarda Pulao)

August brings the opportunity of growing closer and letting go off all inhibitions. With Eid and Rakhi around the corner, the feeling of brotherhood is more prevalent. One such metaphor is the dish Mithe Chawal (Zarda Pulao) . While it is used in The Hindu culture to celebrate Rakshabandhan, the Muslims have it as a traditional dish to celebrate Eid. Even though the name and people differ, the recipe and the sentiment remains constant.

This recipe is also really close to my heart. Being from a Punjabi family, Mithe Chawal and happiness have always had a direct relationship for me. From declaration of great results to commencing a religious event, Mithe Chawal have always been there for me. I hope this recipe brings out the same sentiment for you and the sweetness in this dish brings out the sweetness in your relationships.

Preparation Time : 30 Min

CookingTime : 30 Min

Recipe Video :  

Ingredients : 

• Basmati rice 1 Cup soaked in water for 30 min
• Desi Ghee 2 Tablespoon
• Some whole spices (2 bay leaves, 3 Blakeys cardamom, 4 to 5 green cardamom, Cinnamon stick 1 inch, 3 cloves) 
• Sugar 3/4 up
• Almonds soaked and sliced 2 Tablespoon 
• Rasins 15 -20
• Cashew nut 15 - 20
• Pistachio nut sliced 2 tablespoon for garnishing
• Saffron 10 -15 strands soaked in 1 tablespoon water
• Pinch of salt

Procedure :

• In a pan boil 4 - 5 cups of water, add 2 green cardamom and cloves and a pinch of salt

• Once water starts boiling add rice to this. Cook rice till it is 80 to 85 present cooked

• With the help of strainer remove the excess water. Now keep this rice aside for 20 to 30 min
• Now in a pan add desi ghee, once it is hot add all whole spices

• Now add Almonds to this and roast it for a minute or two. Add cashew nut or raisins 
• Let's add cooked rice to this. Toast it. Now add Saffron to it. Again toast it slowly so that the rice is not broken
• Now add sugar to this and cover it with lid. Leave the rice covered for 2 to 3 minutes

• Open the lid, just slowly toss the rice. You can the see that the rice is nicely cooked. Again cover the rice and cook it for 2 minutes. Now close the gas and leave the rice in pan for 10 minutes with lid
• Serve it hot. Before serving garnish it with Pistachio .. enjoy 

Tips ;  

• To give it a more rich look you can add khoya along with sugar
• You can change the quantity of sugar according to your taste 

Gobhi 65

Gobhi 65 

I don't know why this dish is called Gobhi 65 or how the number became associated to Gobhi, Paneer or even Chicken, however this has been a part of my routine for the 5 years that I spent in Chennai. This dish embraces the spices and aroma of South. The prominent taste of Curry leaves and Garam Masala makes it more spicy and rich in Southern flavours. Thereafter, it is tossed in yogurt sauce with some crunchy vegetables making it a perfect starter for a cozy evening.

This is a Punjabi version of fried Gobhi which is distinct from this dish, making it a lot more unique and close to my heart. This particular recipe, however, is my version as it excludes the rich red colour present in restaurants. The red colour usually comes from artificial colours that I, personally, find unhealthy. Therefore, I present to you the healthier version of a typical Southern starter, Gobhi 65.

Preparation time : 20 min

Cooking Time : 20 Min

Recipe Video : 

Ingredients : 

• Cauliflower Medium size cut into medium size florets

For batter or marinate : 

• All purpose flour Maida 1/2 cup
• Rice flour 1 Tablespoon
• Cornflour 1 Tablespoon
• Red chilly 3 to 4 soak in 1 tablespoon hot water
• Garlic 6 to 7 cloves
• Ginger 1 inch Piece
• Curry leaves 8 to 10
• Salt according to taste
• Garam Masala 1/2 teaspoon
• Oil for frying

For Tadka : 

• Oil 2 tablespoon
• Garlic 2 cloves finely chopped
• Curry leaves 8 to 10
• Onion chopped 1 medium size
• Capsicum 1 chopped
• Curd 1 Tablespoon
• Garam Masala 1 tea spoon
• Ginger garlic and red chilly paste rest half

Procedure :  

• Cut the cauliflower into medium size florets wash it and keep aside. In a pan boil water with pinch of haldi powder and salt. Now blanch the cauliflower florets for 2 to 3 minutes. Now remove the water and keep it aside

• Now let's prepare the red chilly, garlic and ginger paste. In a grinder add soaked red chillies, ginger & garlic ,grind it till you get a smooth paste
• In a bowl add maida, rice flour, corn flour, half of ginger garlic and red chilly paste, garam masala, chopped curry leaves, salt according to taste. Now add little water to form a thick but smooth batter. Now add Cauliflower florets to the batter. Mix it well and keep aside for 20 mins.  

• In a pan heat oil. Once the oil is heated up, drop marinated cauliflower in it and deep fry them. Repeat the same steps with rest of the cauliflowers

• Let's give a tadka to our fried Gobhi. In a pan add a tablespoon of oil. Now add Chopped garlic and curry leaves and saute it. Now add red chilly ginger garlic paste and cook for a minute or 2 

• Add chopped onion, cook it for a minute, add capsicum and Garam Masala powder ,saute it for a minute and two, add curd and salt according to taste. cook it for a minute, add fried cauliflower to the sauce. And saute it for a minute or two. 

• Serve it hot with a green Chetney and enjoy 

Raw Mango Pakora

Raw Mango Pakora 

Waking up to the soothing sound of raindrops falling, the lingering scent of Petrichor and the pleasantly cold weather made my husband crave for Pakoras. Pakoras and rain seem to be an obvious duo and Monsoons feel incomplete without spending time with your family in the balcony, whilst enjoying the rain and talking about anything and everything.

So, Pakoras were a must for today's menu. However, the rain or maybe my recent internet surfing, pushed me to add a surprising twist. I recently stumbled upon a recipe of Chef Ranveer Brar where he made onion and raw mango Bhajia. My family, though has more of a sweet tooth, so, to customise it I used a raw mango that was a bit ripe, delivering a sweet and sour taste that made the Pakora a lot more complimenting to the showers we were enjoying. I hope your family would enjoy this recipe as much as mine did and would lead to sweet bickering moments we only need during this lockdown.

Preparation Time : 20 Min

Cooking Time ; 20 Min

Serves : 4

Video :  

Ingredients :

• Raw Mango 1 Thin sliced
• Onion 1 Large sliced
• Potato 1 Thin sliced
• Gram flour 2 Tablespoon
• Rice flour 1 Tablespoon
• Green chilly 2 chopped 
• Ginger 1 Teaspoon grated
• Salt according to taste
• Souf (fennel seeds) 1 Teaspoon
• Ajwain (carom seeds) 1 Teaspoon
• Pakora mix spices 1 Tablespoon (Chilly powder, dry pomegranate, garam masala, dry coriander, Kasuri Methi, chat masala,) you can prepare this at home or use readymade pakora mix masala 
• Oil for frying

Procedure : 

• Wash and cut onion, Potato and mango slices nicely. try to cut a thin slice of onion, Mango and potato
• In a bowl add onion, mango, potato, Besan, rice flour, green chillies, grated ginger, Salt and all spices. Add 2 to 3 tablespoon of water to this and mix all ingredients nicely

• Once the batter is ready. Keep it aside for 10 minutes 

• Heat oil in pan. Once the oil is heated take a small portion of park batter and drop it into the hot oil 

• Repeat the same step with rest of the batter. Fry pakora on medium flame. once the pakora is nicely cooked from all side. Take it out on tissue paper 

• Repeat the same step with rest of the batter 

• Crispy and tasty pakora is ready . Enjoy with a cup of tea .. 

Tip :  

For Pakora mix either you can use the readymade powder available in market. Or you can prepare at home. As I have done take Chilly powder 1 teaspoon, dry pomegranate 1 teaspoon, garam masala 2 teaspoon, dry coriander seed 2 teaspoon, Kasuri Methi 1Tablespoon, chat masala 2 teaspoon. Mix all these spices together. Use as required and rest keep in the air tight jar for latter use.