Khajoor ke Laddoo

Ingredients

500 gm khajoor
1 cup badam
1 cup akhrot
1/4 cup grated gari
4 Tsp khus-khus
2 Tsp til
8-10 makhana
1tsp ilaichi powder
3/4 cup ghee

Process

Deseed the khajoor and coarsely grind it
Dry roast badam, akhrot, gari, til, khus-khus and makhana
Coarsely grind badam, akhrot and makhana
Heat ghee in a pan
Add khajoor and saute for 2-3 mins till it becomes soft
Remove from flame and add all the ingredients
Mix well and make small laddoos
Healthy item and very tasty

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Aloo-Sabudana Papad

Ingredients

5-6 Boiled aloo
3/2 cup sabudana
1/2 tsp salt
1/2tsp lal mirch
Oil

Process

Dry roast sabudana on low flame for 5-7 mins till it becomes light brown and allow it to cool
Grind it to a fine powder in a mixer
Peel and grate the boiled aloo
Add salt, mirch and sabudana powder
Mix well to make a dough
Grease the hand with oil and make small balls (around 30)
On a table spread a big plastic sheet
Grease it with oil
Keep the ball on it. Now keep  a small piece of plastic on it
Press the ball with a heavy jar or bowl
Remove the upper plastic slowly
Similarly make all the papads with the balls
Dry them in sun
Store in air tight container
Deep fry to get tasty and crunchy papad with hot tea

G

Dahi Aloo – Vrat wale

Ingredients

2-3 boiled and chopped aloo
1 hari mirch chopped
1Tsp finely chopped hara dhaniya
1 Tsp mungfali powder (for recipe refer golden tips)
1/2 Tsp ghee
1/2 tsp jeera
1/2 tsp lal mirch
2 Tsp dahi (beated)
Salt to taste

Process

Heat ghee in a pan
Add jeera and allow it to crackle
Add aloo, hari mirch, lal mirch, mungfali powder and salt
Mix well and add 1/2 cup warm water
Allow it to boil for 2 mins
Add dahi mix well and put off the flame
Garnish with hara dhaniya
Serve with any vrat/ upwas items

 

Maharashtrian Garam-Masala/Kala-Masala

Ingredients

Dhania-500gm
Jeera-1 Cup
Tej-Patta-2 Fistfuls
Pattharful-2 Cups
Dalchini-1 inch long 10 sticks
Badi-Ilaichi-10-15 pcs
Shahjeera-1/4 cup
Long-1 fistful
Kali-Mirch-1 fistful
Khus-Khus-1/2 cup
Til-1/2 cup
Khopra-Grated 1 cup
Oil-1/2 Cup

Process

Heat 2Tsp oil in a kadahi
Add dhania and roast on low flame till it turns pink
Remove it in a bowl
Heat 1 tsp oil in the kadahi and roast jeera on low flame till it becomes a little dark
Mix it with dhania in the bowl
Similarly go on adding little oil and fry all the ingredients one by one separately except khus-khus, khopra and til. They have to be dry roasted separately till the colour becomes light brown.
Mix all the ingredients well and allow to cool
Grind the masala in mixer
Sieve it to get a uniform texture.Grind the coarse leftover again and mix it
Once again mix well and after it cools down completely fill it in an air-tight jar.
This is typical Maharashtrian Garam Masala used in variety of sabjies, dals and many cusines.

 

Anna-Parabrahm

अन्न-परब्रह्म

सर्वप्रथम नमन माता अन्नपूर्णा के चरणों में
आपकी कृपासे हवन होता हर जठराग्नि में

स्वयंपाकी की अद्भुत प्रतिभा और गुण
रसोई बनाने में जो हो प्रवीण और निपुण

पाक-कला है एक शास्त्र और विज्ञान
षडरस से भरे व्यंजनों की है यह खान

मीठा, खट्टा, खारा, कड़वा, तीखा और कसैला
उबला, भूना, बेक्ड, ग्रिल्ल्ड या हो वह तला

संतुलित भोजन हो स्वादिष्ट और पौष्टिक
फैट, प्रोटीन, कार्ब, मिनरल, विटामिन हों सटीक

सात्विक, राजसिक या तामसिक होता है भोजन
कहते हैं जैसा खाओ अन्न वैसा बनता है मन

शुद्ध-अन्न निर्मल-जल और बनानेवाले का प्रसन्न चित्त
खाने वाले को मिलती तृप्ति और होता वह आनंदित

अन्न है परब्रह्म–इसका कण-कण भरा है ऊर्जा से
अन्नदाता सुखी भवः–कहते हैं सब दिल से

अंजली

Paneer

Ingredients

1 litre milk (preferably cow’s milk)
Juice of 1 or 2 lemons

Process

Heat milk in a vessel.
Continuously stir it so that the cream does not set on it.
Put off the flame once it comes to boil.
Add 1/2 cup water.
Slowly pour the lemon juice while stirring continuously.
As soon as the milk begins to curdle and the whey separates, stop adding lemon juice.
Place a thin cotton cloth (muslin) on a strainer and slowly drain the water, collect the paneer in the cloth and press it by keeping some heavy object on it so that the extra water is removed.
After 5-10 minutes you get a cake of paneer.
Store it in a bowl full of water so that the paneer remains soft .
It can be refrigerated and used whenever required.
Cut it into small cubes or grate and enjoy making various dishes out of it 🙂