Laapsi

  

Laapsi or Fada Laapsi, is a common sweet prepared in Gujarati households. It is commonly prepared as a ‘Prasad’ or a holy offering at religious events. It is a simple and hearty sweet that is also nutritious. Prepared using broken wheat, it is a healthy sweet. 

Ingredients: 

1 cup dalia (broken wheat) 

3 tbsp ghee 

½ sugar 

10 almonds (soaked and cut into thin slivers) 

¼ tsp cardamom powder 

3 cups water

Method: 

Place the pressure cooker on medium flame, and add the ghee to it. Once the ghee melts, add the dalia. 

Reduce the flame and roast the dalia in ghee on a low flame for at least 10 minutes stirring occasionally. Roast until the dalia becomes aromatic and lightly golden. You will also see the ghee separating from the dalia. 

At this point, add the sugar and cook it until the sugar begins to melt. 

Add the cardamom powder and add 3 cups of water to it. Mix everything well. 

Shut the lid of the pressure cooker securely and cook it for about 3-4 whistles. 

Let the natural pressure be released, then slowly open the pressure cooker. 

Check if the laapsi is fully cooked. 

Remove the laapsi from the pressure cooker into the serving bowl, garnish with almond slivers and enjoy while warm. 

Healthy carb dessert, if you substitute jaggery in stead of sugar, you can make it healthier. 

  

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Jauzi Meetha

   

This is an exquisite recipe from the Royal Kitchens of Hyderabad. This is one of Hyderabad’s best-kept secrets. It is simple, hearty and finger-licking good. You have to try it to know why the Nizams swore by this meetha. 

Ingredients: 

• 1 cup Dalia 
• 2 cups of milk 
• 180g khoya (mawa) 
• 8-10 almonds 
• 7-8 strands of saffron
• Few drops kewra 
• 2 cups sugar 
• 2 cups ghee 
• 1 tsp mace
• ½ tsp nutmeg powder 
• 1tsp cardamom powder 

Method:

1. Soak the dalia in warm milk for some time so that it softens. In the meantime gently crush the almonds or form a coarse powder. Take a medium-sized kadhai, add the milk and Dalia mixture to it and cook it on a low flame. Keep stirring and do not hasten the step, as it plays a crucial role in the final outcome. At the side, soak the saffron in a few spoons of warm milk. 
2. Once the milk has reduced to half the size, add the crushed almonds and cook for more time. Then add the khoya and mix until it is well dissolved and no lumps remain. This may take a few minutes. 
3. Now let this mixture cool for a bit, and gently blend everything till it is smooth. Transfer into a large kadhai on low flame, now add the saffron-infused milk, and kewra essence and add the sugar as well. 
4. Add the ghee from the edges of the kadhai and mix everything well. Once the meetha has a smooth consistency, do a quick taste and consistency check. Now add the mace, nutmeg and cardamom powder and give it a quick mix. 
5. The Jauzi meetha would now seem, fragrant, rich, creamy and taste divine! 
6. Serve in an attractive serving bowl, and garnish with some almond slivers and saffron strands.                                            
   

    

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Laapsi or Fada Laapsi

 Laapsi or Fada Laapsi, is a common sweet prepared in Gujarati households. It is commonly prepared as a ‘Prasad’ or a holy offering at religious events. It is a simple and hearty sweet that is also nutritious. Prepared using broken wheat, it is a healthy sweet. 

Ingredients: 

• 1 cup dalia (broken wheat) 
• 3 tbsp ghee 
• ½ sugar 
• 10 almonds (soaked and cut into thin slivers) 
• ¼ tsp cardamom powder 
• 3 cups water

Method: 

1. Place the pressure cooker on medium flame, and add the ghee to it. Once the ghee melts, add the dalia. 
2. Reduce the flame and roast the dalia in ghee on a low flame for at least 10 minutes stirring occasionally. Roast until the dalia becomes aromatic and lightly golden. You will also see the ghee separating from the dalia. 
3. At this point, add the sugar and cook it until the sugar begins to melt. 
4. Add the cardamom powder and add 3 cups of water to it. Mix everything well. 
5. Shut the lid of the pressure cooker securely and cook it for about 3-4 whistles. 
6. Let the natural pressure be released, then slowly open the pressure cooker. 
7. Check if the laapsi is fully cooked. 
8. Remove the laapsi from the pressure cooker into the serving bowl, garnish with almond slivers and enjoy while warm.                                                                                                                                 
   

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   https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
   
   https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
   
   https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.
   

Dhalia or Broken Wheat Idli

INGREDIENTS
dhalia  2 cups
sour curd 2 -2 1/2 cups
salt to taste
oil  2 tbsp
mustard seeds  1 tsp
urad dal  1 tbsp
chana dal 1 tbsp
curry leaves finely chopped 1 tbsp
cashew nuts 1 tbsp chopped
pepper-jeera pdr. 1- 1 1/2 tsp or as per taste
fresh coriander leaves finely chopped 1 tbsp
ginger finely chopped 1 tsp

METHOD
roast the dhalia on low flame stirring continuously till light brown, cool.
Once the dhalia is cool, add roughly 2 cups curd, mix well adding salt to taste
After about 30 minutes, check for the consistency, if it is too thick, add little more curd, mix well.
In a small pan, heat oil, add mustard seeds, once it crackles, add the dals, fry well adding ginger, add cashew nuts, curry leaves, fry for another minute, pour this over the prepared mixture, adding coriander leaves and pepper-jeera pdr. mix well.
Steam an idli/ pressure cooker, grease the idli plates well, pour the batter, steam for 12- 15 minutes on medium flame. Check if it is cooked as if you touch with wet hands, it shouldn't stick.
Remove the plates, cool for a minute, then remove the idlis and serve hot with flax seed chutney. For the chutney see my next recipe.

ps- for the idlis to be soft, it is very important the curd is sour. If not, mix it and leave it overnight covered, or if the weather is hot, mix and let it rest for a couple of hours, then proceed as above.

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Healthy Sweet treat

Ingredients

broken dalia/ wheat   1/2 cup roasted

dates finely chopped   1/2 cup

sugar  1 tsp

skimmed milk  2 1/2 cups

sugar substitute  2  tsp

walnuts chopped  1 tbsp

cardamom pdr.  1/2 tsp

Method

mix together broken wheat, sugar, cardamom pdr and 1 cup of water in a non-stick pan and cook over medium heat for a few minutes stirring continuously till the mixture is thick.

remove from fire and let it cool

keep in the refrigerator to chill

now mix dates and rest of the milk in a non-stick pan, simmer for 10-15 minutes, stirring continuously, remove, add sugar substitute, mix well, let it col and keep in the fridge

just before serving, add cooked broken wheat to date mixture, mix gently

serve chilled, garnish with chopped walnuts

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Sprouts Dosa

Ingredients

mixed sprouts  250 gm
rice  1 cup
broken wheat/ dalia  1 cup
green chillies 5-6
asafoetida/ hing  1/4 tsp
salt to taste
oil as needed

Method

soak rice and dalia for 2 hours. then mix all the ingredients,except oil, and grind to a fine paste
heat a non-stick tava/ or  a heavy tava, grease it make dosas as thin as possible, turn them over once the bottom is well cooked, add little oil, cook well till crisp
serve hot with chutney of your choice.




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BROKEN WHEAT/ DALIA SWEET TOPPING WITH PURIS

INGREDIENTS
ghee  2 tbsp
dalia  1 cup
sugar  1 1/2 cups
fry dalia well in ghee till a nice aroma comes, add 2 cups water, add sugar, pressure cook for 5 whistles, cool, open, add tutti-frutti  2-3 tbsp, cashew nuts chopped  2-3 tbsp, cardamom pdr. 1 tsp, mix well & keep aside

for puris
maida 1 cup
corn flour 2 tbsp
salt a pinch
add enough water to the above ingredients to make a stiff dough

make small 3" rotis, cook on tava with ghee on both sides till crisp, remove
make all in the same way

in a bowl to 1 cup sugar syrup add rose essence or use rose syrup 2 tbsp, add 1/4 cup water, mix well, dip the rotis in the syrup, drain, keep on a big plate
top each roti with the dalia mixture, serve at once
you may make rotis and keep before, make the topping, just before serving, prepare as mentioned above, or else roti will be too soggy.

this is healthy topping, as dalia has lots of fibre.


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Broken Wheat Upma Kozhukattai

Ingredients
Broken wheat/ dalia 1 Cup
Chana dal 1/4 Cup
Red chilli 2
Grated Coconut 1/4 Cup
Water 2 Cups
Salt To Taste

For Seasoning:
Cooking Oil 1 tbsp
Mustard seeds 1 tsp
Chana dal 1 tsp
urad dal 1 tsp
Hing a Pinch
Curry Leaves few

Method:
Soak the channa dal and red chilli in water for half an hour.
Meanwhile, heat a pan, add broken wheat and dry roast it for 3-4 minutes till a nice aroma comes.
After 30 minutes, drain the water from the dal & red chilli and  grind it to a nice paste.
Heat oil in a pan, add mustard seeds.
When the mustard seeds starts to splutter, add channa dal and urad dal and fry till the dals turn brown colour. Add hing, curry leaves and fry for 10 seconds.
Add water along with grated coconut and ground paste and bring the water to boil.
When the water starts to boil, add salt and dalia and mix well  evenly without forming lumps.
Keep the flame medium and allow the dalia to cook and the water to dry.
Allow the half-cooked, broken wheat upma to cool off.
Then take lemon sized upma and roll it to make like kozhukattai.
Grease the idli plates and place the upma kozhukattai and steam cook for 10 minutes.
Serve the steam cooked Kozhukattai  with coconut chutney or tomato chutney.



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CHAAT IN A BOAT !

INGREDIENTS

FOR MAKING BOAT
wheat flour  1 cup
fine semolina  1/4 cup
ghee/ butter  2 tsp
salt little
water to make stiff dough

for chaat
boiled, chopped potatoes   as required
green chutney
sweet chutney
spring onion chopped fine
chaat masala
peanuts coarsely crushed
curd
sev to sprinkle on top last

TO MAKE BOATS
take small portion of the dough roll well, then flatten in your palm to an oval shape, then press in the centre, make the sides bigger, so that it looks like a small boat
prick it with a toothpick or fork all over in the centre, so that it doesn't fluff up
deep fry in hot oil, till brown and crisp, drain well
put the filling, first potatoes, then spring onion, sprinkle salt and pepper pdr., then spread some green and sweet chutneys, peanuts, followed by curd, chaat masala and finally some sev on top, serve at once.




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Broken Wheat Pongal/Dalia Pongal:

Ingredients:

2 cups broken wheat (dalia)

1/2 cup moong dal split

1 cup mixed vegetables of your choice

10 green chillies, slit lengthwise or to taste

1/4 tsp cumin seeds

2 sprig curry leaves

1 tbsp oil/ ghee

Salt to taste

Method 

Roast broken wheat on hot pan till the raw smell of wheat disappears and you start getting the aroma of roasted wheat. Remove from heat and keep aside.

Roast moong dal, in the same hot pan till golden brown.

Heat oil in a pressure cooker and add cumin seeds. When sputtering stops add green chillies, chopped onions and all other vegetables along with curry leaves. Saute for two minutes.

Add  roasted broken wheat, dal  and mix adding 3 1/2 cups of water and some salt.

Allow the mixture to boil. Check the amount of salt salt and adjust if required.

Close the cooker lid and cook for three whistles. Set the pressure cooker aside and let it cool.

Serve this once slightly cool, as it tastes better than while steaming hot.

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Dalia/ daliya ( broken wheat) dosai

Ingredients

 Dalia/ broken wheat 2 cups         udad dal ½ cup   methi/fenugreek seeds 1 tsp

Salt to taste        green chilies 2-3      onion 1 big ( optional)       oil to shallow fry

Method

1)      wash & soak the dal for 1 hr. with methi seeds

2)       wash  &  keep aside dalia

3)      Grind the dal well, till it fluffs, then add dalia & grind to a smooth paste.

4)      Add salt & keep aside for 4-5 hours.

5)      Heat a thick tava/ non-stick, smear little oil, make thin dosai like normal, fry on both sides.

6)      Serve with milagai podi.

7)      Alternately you may add finely chopped onion & chilies to batter & make like uttapam.

8)      For variations, you may add finely grated carrots, or finely cut tomatoes & make uttapams.