Mathura ke Dubki Maar Aaloo ki sabji

This recipe is surely a show stealer. You can have it with pooris,kachoris or parathas.
The tastes comes from the mixture of freshly grounded dry recipes.
I made this with the dal and pyaz ki kachori.

Ingredients:
4-5 Par boiled potatoes (peeled and roughly cubed)
1tsp Hing
1tbsp Mango Powder
1tbsp Turmeric Powder
Salt to taste
Fresh coriander chopped
Water 2-3 cups

For the fresh dry Masala
2tbsp Coriander Seeds
2 Whole Red Chilies
1 Cinnamon stick
1tbsp Cumin seeds
2 black cardamom
2 green cardamom
6-7 cloves

Other Ingredients:
3 tbsp Oil
1tsp Kashmiri Red chilly powder

Procedure:

• Dry roast all the whole masalas.
• Blend it keep it aside.
• Heat oil in a kadhai. add in hing.
• Lower the flame add in turmeric, mango powder and fresh grounded maslaa.
• Mix well, add in the chopped potatoes, mix
• Let it cook for 5 minutes.
• Add in water.
• Add in fresh coriander.
• Let it simmer on low flame 7-10 minutes.
• Serve hot with dal pyaz ki kachori, poori or paratha
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Dal Pyaaz ki Kachori

I really miss the kachori's and samosas that you get in the north part of India. I am always skeptical of buying these at any store in Pune, as you very well know at the back of the mind that you wont get the same taste.
So then I decided to make these at home,and saw  the recipe from a fellow blogger. bingo, I went in the kitchen , checked my pantry, Had all the ingredients in hand, and started my hand at it.

It was a Sunday morming, hubby at home wanted him to surprise him with something new. So here is my version of Kachori. I served it with dubki maar aloo.

Ingredients:
For the outer cover:
1 cup Maida
1 1/2 cup Wheat Flour
1tsp salt
8tbsp Ghee or Oil

For the filling:
1 large onion (finely chopped)
1/2 cup of moong dal (soaked overnight and then blended)
2tbsp oil
A pinch of hing (asfoetida)
1tbsp Fennel Powder
1tsp Red chilly powder
1tsp Turmeric Powder
1tsp Cumin Powder
1tsp Mango Powder
1tsp Coriander Powder


Procedure
For making the outer cover 

• Mix both the flour together, then add in the salt.
• Add in the ghee or oil. Rub it with the fingers so that the oil and flour are mixed well.
• Knead using enough water to form a medium firm dough.
• Cover it with a damp cloth. set aside.

For making the filling:

• Heat oil in  a pan , add the chopped onion.
• Once it browns add the coarsely grounded moong dal.
• Cook for 7-10 minutes. keep stirring
• Now add all the dry masalas in it.
• Mix well.

Assembling of kachori:

•  Divide the dough into 15 balls or as per your preference. If u want mini ones then it would make about 20 .
• Roll out the ball, put in a a spoonful of the masala.
• Make into a ball again, sealing the joints well. 
• Flatten with hands to form a disc.
• Heat oil.
• Deep fry these kachoris on medium flame.
• Make sure the oil should not be very hot as they will change color from outside but remain uncooked from inside.
• Once done take it out on a kitchen paper to remove the excess oil.
• serve hot with chutney or dubki wale aaloo ki sabji.
• yOU CAN STORE IT AN AIR TIGHT CONATINER ALSO FOR 2-3 DAYS.

Gajar ka Halwa.... (Carrot Pudding)

Yet another winter favourite desserts. Winters will be over in another 15 days, but the craze for the winter vegetables would still remain. I really relish the red carrots available in this season. I make sure that I use in all possible means in my meals. Made pickles, used it in mix vegetables, and the most popular way is halwa.
A rich and creamy desert with goodness of nuts and milk.
I have again made it in a traditional way just like moong dal halwa which was my previous posts.

Ingredients:
1 kg Carrot
1.5l milk
1 tsp cardamom powder
1 katori mixed dry fruits (almonds+ cashew nuts + raisins + chironji)
2 tbsp coconut shredded
1/2 kg khoya
2 tbsp ghee
6 tbsp sugar



Procedure:

• Shred all the carrots and keep aside.
• Take a wide pan or a kadahi. Pour in the milk.
• Let the milk boil add in the cardamom powder.
• When the milk starts boiling, add in the shredded carrots.
• Let this cook for 40-50. so that the milk and the carrots are cooked well.
• After this add in the khoya + mix dry fruits
• Let this cook for another 20 minutes.
• After this add in the sugar..
• Let all this cook for another 30 minutes.
• Keep stirring the halwa from time to time so that it does not stick to the base.
• After all the milk has evaporated add ghee.
• Mix well.
• Let it cook for another 15 minutes.
• Serve hot.

I make this halwa in large quantity so tat it sits in my fridge for a good 4-5 days. And whenever I have sweet cravings I just need to warm it and devour it.

Moong dal halwa (Yellow lentils Desert)

Of all the halwas, Moong dal halwa is my favouirte. I just wait for the winters to make this delectable sweet which is rich in flavours.
This halwa helps us to keep our boday warm in winters, tats what our elders tell us.
This halwa requires a lot of patience while making, as the dal is cooked in ghee on low flame. The more you roast it well the more flavoursome it becomes.

Moon Dal Halwa

I guess you will get to taste this desert in alomost all the weddings and celebrations.

Ingredients
250gms Moong Dal
300gms (Khoya) or mawa
1 cup sugar (according to taste u can differ)
4 cups of water
1/2 cup ghee
9-10 almonds (chopped in flakes)
5-6 cashew nuts (chopped)
10-12 Raisins
2 tbsp chironji

• Soak the moong dal in enough water for 4-5 hrs preferably overnight.
• Take the dal, remove the water and blend the dal in the food processor.
• Now in a kadhai, melt the ghee. Once its done add in the grinded dal in it.
• Stir the dal well so that it does not stick to the base of the kadhai.
• Keep on stirrimg the halwa on a low flame till the raw smells of the lentil disapperas.
• The fat should get separated and the lentil changes its color.
• This whole process will take around 40-45 min.
• It can be more also.
• In order to save some time, I roast my khoya in a separte pan.
• For this you need to take a pan, and dry roast the khoya.
• After 45 minutes when the lentil is cooked properly, add in the roasted khoya in it.
• Mix them well and keep on stirring till the lentil and khoya is cooked properly.
• In the meanwhile prepare a sugar syrup with 4cups of water and 1 cups of sugar.
• When the sugar and water mixture starts boiling add in the halwa mixture.
• Mix well and keep on stirring.
• Add in the dryfuits.
• Let it cook for 15-20 minutes
• When the ghee starts appearing on top, this shows that the halwa is cooked well.
• Garnish it with almond flakes.
• Serve hot.

Kalakand

Finally its the day :4 and tomorrow My Ganesha will go away. Hoping he goes happy and promise to come back next year. For today's Bhog I prepared this milky Kalakand. Its one of my favourite mithai of all time.
The slight crumbly texture and the intense cardamom taste makes it a sweet to die for.
I have used freshly homemade paneer to make this.
The recipe is inspired by one of the fellow bloggers Priyanka Sushant Verma from Cook with Priyanka.

Kalakand

Ingredients
1cup Paneer (Homemade Paneer)
200ml Condensed Milk (Milkmaid)
1tbsp Cardamom Powder
10-12 Chopped Pistachios


Procedure:

• Make the fresh paneer using the recipe in the link.
• Now in a pan, add in the paneer and the milkmaid.
• Mix well.
• Keep stirring till it starts to leave the pan.
• At this point add in the cardamom powder.
• Mix well.
• Cook till most of the moisture goes away.
• Switch off the gas.
• Take a tray, grease it with ghee.
• Pour the mixture on the tray.
• When it cools down, cut into pieces. 



Kalakand

• Serve. 

Besan Ladoo

There is lot of Activity going on in the house these days. Ganpati at home so busy in making him happy. Preparing meals for him all day. Its the day : 3 and I prepared Besan Ladoos. I had made sure that everyday will make a new sweet for his Bhog. I am enjoying each and every day of Ganpati celebration at home, with loads of cooking going on.
This recipe is adapted from the Raks Kitchen.

Besan Ladoo

Makes 15 Ladoos

Ingredients:
1 CUP Besan Flour (Gram Flour)
1/2Cup Ghee
1Cup Powdered Sugar (You can also use Boora Sugar for preparing Beasan Ladoos )
1tbsp Cardamom Powder
8-10 Chopped almonds (keep few for garnishing)

Procedure:

• There is on traditional way of preparing Ladoos. Put ghee in a wok and roast besan in it.
• I have used a different method all together.
• Dry roast the besan in a kadhai till the raw smell of besan goes away.
• Make sure it does not start Browning from bottom so keep stirring.
• This whole process will take around 20-25 minutes.
• Now remove the flour from the stove.
• Sieve it.
• After sieving put it on the flame, add in the powdered sugar. mix well.
• Melt the ghee.
• Put it gradually seeing that it does not become too wet, as shaping them would be difficult. mix well
• Switch off the gas.
• Add in the cardamom powder and chopped almonds.
• Make them into ladoos once they become easy to handle.
• Garnish them with chopped almonds.
  

Fried Modak (Fried SWEET Dumplings)

Somebody has rightly said that there is always a first time to everything, Being a Punjabi, born and brought up in the North part of India have never celebrated Ganesh Chaturthi. Since I have been in Bombay and now in Pune, the whole atmosphere of Ganesh Puja have always attracted me. How people have so much faith in Ganpati, the elaborated celebrations for 10 days, ceremonies, decorations, So all this more, forced me to celebrate Ganpati this time.

With full zeal and happiness we have brought our Ganpati for 5 days, hoping that these days are full of his blessings.

So today I prepared Modaks. I have made the fried version as my family prefer those over the steamed ones.

Fried Modak

Ingredients:
2 cup of Wheat Flour
2tbsp Ghee
1/2 salt
Warm water/milk to knead the dough


For the filling:
1.5 cups Grated Jaggery
2 cups Grated Coconut (Fresh or sukha coconut) I have used the sukha one
1tbsp Poppy Seeds or khus khus
3tbsp Chopped almonds
3tbsp Chopped cashews

1tsp Cardamom power
2tbsp Water

Procedure:

• Make a smooth dough, with the ingredients mentioned above for the outer covering.
• Keep it covered for 20-30 minuted before preparing the modaks.

For the filling:

• Take a pan, add in the poppy seeds, dry roast them for 2-3 minutes.
• Add in the coconut and the jaggery.
• Cook them till the jaggery melts.
• Add in the chopped almonds and cashews. mix them
• Let it cook till the mixture is completely dry and cooked.
• Add in the cardamom powder.
• Keep it aside and allow it to cool.

For the Modaks:

• Divide the dough into small size balls.
• This would yield 20 modaks approximately
• Roll the ball into 3-4 inches diameter.
• Take this circle in your palm.
• Add in a spoon full of mixture in the center.
• Now start pinching the edges one by one.
• Bring all the pinched edges together.
• And press it in the center.
• Do the same with all the remaining dough.
• Deep fry on low flame and make sure it does not remain uncooked from inside.
• Drain and serve Hot.

Ganpati Bappa Moriya

Coconut Ladoo

Living in the state which is surrounded by coconuts everywhere, made me try out this awesome little ladoos made with coconut and Milkmaid.
Its simple and really easy to make.

Coconut Ladoos

Ingredients:
1 tin Milkmaid
100g Milk Powder (Dairy Whitener)
5 cups Fresh Coconut (Grated)
1cup Dry coconut (Desiccated Coconut)
1tsp Cardamom Powder
Few Muffin Cups

Procedure:

Coconut Ladoos

• Take a thick bottomed kadahi or pan, add in grated fresh coconut + condensed milk + Milk powder.
• Add in cardamom powder.
• Heat the mixture, stirring continuously, so that it does not stick to the bottom of the pan.
• Lower the flame, and cook till the mixture starts leaving the sides of the pan.
• Remove from fire, and let it cool down.
• When it is cooled, roll into ladoo.
• Roll it in the dry coconut.
• Place it individually into the muffin liners.
• Store in a air tight container.

Shelf life: 3-4 days

Makes around 20 ladoos