Besan Modak

  

Ingredients

Besan – 2 cups

Ghee – 1/2 cup

Powdered sugar – 1 cup

5-6 kesar strands

 

Preparations

Heat ghee in pan, add besan and roast until it becomes golden brown on slow flame.

Keep stirring continuously so that the besan shouldn’t burn.

When it becomes aromatic, Sprinkle 1 tbsp of water and keep stirring till the bubbles disappear, takes 3-5 mins.

Remove from pan and keep aside to cool.

When the mixture has cool down to room temperature, add powdered sugar, kesar and mix well.

Grease the modak mould with some ghee, press the besan mix well to form modaks.

Open and de- mould modak carefully. Keep in an airtight container.

You may make modak with hand too, put some finely chopped nuts and raisins inside the modak as you shape. 

NOTE- those who like coconut may add some desiccated coconut after removing the roasted besan, mix well at once. That will improve the taste of the modak or you can add some milk pdr too to enrich the coconut. 

 

 

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Avil-Peanuts Ladoo

Ingredients and Preparations

avil  2 cups roast till crisp

peanuts 1 cup roast well, cool, remove the skin

jaggery 250 gm

water 1/2 cup

once jaggery melts add

desiccated coconut 1 cup

pdr the roasted avil

pdr the peanuts well

add to the jaggery mixture, mix well adding

ghee 1 tsp some chopped nuts

once cool, roll into small balls 

 

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Modern Sunth Panjiri Energy Truffles

Traditional Panjiri flavours get a contemporary makeover in these bite-sized truffles. Made with roasted makhana, ragi, nuts, seeds and warming spices such as sunth and cardamom, these treats retain the familiar character of Panjiri while offering a modern presentation.

Makes approximately 20–24 small truffles

Ingredients

For the Roasted Base

Roasted makhana – 1 cup

Ragi flour – ½ cup

Almonds – ½ cup

Cashews – ½ cup

Pistachios – ¼ cup

Melon seeds (magaz) – ¼ cup

Pumpkin seeds – ¼ cup

Flaxseeds, lightly roasted – 2 tbsp

Desiccated coconut – 2 tbsp

Ghee – 2–3 tbsp

For the Spice Blend

Dry ginger (sunth) powder – 1½ tsp

Cardamom powder – ½ tsp

Grated nutmeg – a pinch

Saffron – a few crushed strands, optional

Black pepper – a tiny pinch, optional

For Sweetness and Binding

 Choose one:

8–10 soft Medjool dates, or 12 regular soft dates

Additional warm ghee – 2–3 tbsp, as needed for binding

For Finishing

Roasted makhana powder

Finely chopped pistachios

Toasted pumpkin seed crumble

Dried rose petals

Edible silver leaf, optional

Method

1. Roast the Ragi

Heat 1 tablespoon ghee in a heavy-bottomed pan. Add the ragi flour and roast over low heat for 8–10 minutes, stirring continuously until aromatic. Set aside.

2. Roast the Nuts and Seeds

Roast the makhana separately until crisp.

Lightly roast the almonds, cashews, pistachios, melon seeds, pumpkin seeds, flaxseeds and desiccated coconut until fragrant.

Allow everything to cool slightly.

3. Grind

Pulse the roasted makhana, nuts and seeds into a coarse mixture.

Avoid grinding everything completely smooth—a little texture gives the truffles a more interesting bite.

4. Combine the Ingredients

Combine the roasted ragi flour and coarse nut-and-seed mixture.

Add sunth ( dry ginger pdr), cardamom, nutmeg, saffron and black pepper, if using. Mix thoroughly.

5. Sweeten and Bind

For the date version: Blend the soft dates into a smooth paste and knead them into the warm mixture. Add a little ghee if needed.

For the jaggery version: Add the powdered jaggery and 2–3 tablespoons warm ghee. Mix until the mixture holds together when pressed between your fingers. Add a little more ghee only if necessary.

6. Shape

Take small portions of the mixture and roll them into bite-sized truffles.

7. Finish

Roll the truffles in roasted makhana powder or finely chopped pistachios.

Finish with pumpkin seed crumble, dried rose petals and a small piece of edible silver leaf, if desired.

 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Sukhi Bhaji / Farali Potato

 INGREDIENTS

 1 large or 125 grams or 1 ½cupsPotatoes, boiled, peeled and cubed

 2 Cloves

 a tiny piece Cinnamon stick, size of a clove

1 tbsp Oil

½ tsp Cumin seeds

½ tsp Sesame seeds

1 Green chili, chopped finely

3 tbsp Peanuts, crushed

1 ½  tbsp Desiccated coconut

Rock salt  to taste

½ tsp Sugar

2 tsp Lemon juice

1 tbsp coriander leaves, chopped finely

 

PREPARATIONS 

Boil The Potatoes: You can boil potatoes in instant pot (manual 7 minutes). Or use a traditional pressure cooker (takes 2 whistles). Once potatoes are cool to touch, peel the skin and cut into small cubes.

Take cloves and cinnamon. Crush using mortar and pestle into a fine powder and keep it ready. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then add sesame seeds, within few seconds they will start to pop/fly. Immediately add green chilies and saute for 30 seconds. Add boiled potatoes, rock salt, sugar, cloves-cinnamon powder and mix well. Then add crushed peanuts and dry coconut. Mix and cook for 2-3 minutes. Add lemon (lime) juice. Add chopped cilantro and mix. Suki bhaji is ready to serve. 

NOTES-

If you prefer slightly mashed potatoes in your sukhi bhaji, then mash some of them with the back of the spatula.  

If you prefer the nice clean pieces of potatoes (not mushy) here is the tip for you. Let the boiled potato cool down completely and then cut into cubes. When you chop the potato while it is warm or hot, it will break and crumble. 

 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 INGREDIENTS

40 pieces Bhindi

4 tbsp Oil

⅓ cup Desiccated coconut

2 tbsp Peanuts

1 tbsp Sesame seeds

⅓ cup coriander leaves,

1 Green chili finely chopped

½ tsp Ginger paste or freshly grated or crushed

1 tsp Turmeric pdr

1 ½ tsp Coriander pdr

½ tsp Cumin pdr

1 tsp Red chili pdr

1 tsp garam masala

3 tsp Sugar

2 tbsp Lemon juice

Salt to taste

 

PREPARATIONS

To make the stuffing, take dry coconut, ground peanuts, sesame seeds, green chili, ginger and cilantro in a bowl. Mix well.

Add salt, sugar, lemon juice and spice powders (turmeric powder, red chili powder, coriander powder, cumin powder, garam masala).

Mix everything really well using your fingers and keep it aside.

Now cut off both the ends (head and tail part). Make a vertical slit in the center, but be careful not to break the bhindi into two pieces. Now using your one hand hold the bhindi and insert the thumb inside the slit, so it makes a gap in the bhindi to fill the stuffing. After stuffing all of them you will have leftover stuffing; we will use that later in this recipe. Heat the oil in a pan on medium heat. I recommend using a wide non-stick pan because non-sticks require less oil and we can arrange them in one layer if it is wide. If not using the nonstick then you might need more oil. Alternately, you can cook them in an air fryer (see the details below in the notes section). Once hot arrange stuffed okra and sprinkle some salt (be careful we already added salt to the stuffing). Cover it and cook it for 12-15 minutes or until okra is cooked perfectly. Stir or flip the okra in between for even cooking. Make sure that okra doesn’t stick to the bottom. Add remaining leftover stuffing and mix well. Cook it for 2 minutes uncovered or until added stuffing gets heated through.

Notes

Air Fryer Bharwa Bhindi:

 

Place the stuffed okra in an air fryer basket in a single layer. Spray some oil or lightly brush the oil.

 

Cook at 360°F (180°C) for total 12 minutes (cook for 8 minutes + flip okra + cook 4 minutes).

 

When you flip the okra and you feel that okra are too dry then again spray with oil.

 Buying okra: They should be fresh-looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those that have fewer seeds in them. Buy the same size of okra so all of them cook evenly.

Please do not skip the sugar here. It will not taste sweet like dessert because we are adding 2 tablespoons of lemon juice to balance out the flavors.

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Nutty Saffron Rolls stuffed with Kulkhand- NO COOK

 Ingredients

Cashews 10

Almonds 10

Sugar ½ cup

Cardamom 4 grind fine

Desiccated coconut 1 cup grind

Transfer to a bowl, saffron pdr  2 pinch

Milk pdr 1/2 cup I added,  mix well add 1-2 tsp milk as needed

Roll , keep in the fridge, cut decorate

I stuffed with kulkhand and rolled it, put almond slivers. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Apple-Banana Milk Pudding with Caramelized Bananas

 Ingredients and Preparations

 

Peel an apple, chop it into small pieces

Heat 20 gm butter in a pan, add the apple piece, mix well add 30 gm pdr sugar, mix well

Cook it stirring till sugar has melted

Take 2 bananas, peel, chop and add it to the apple mixture, mix well, remove mash it we;;

Heat 800 ml milk add 100 gm condensed milk, mix well, add 150 gm cornstarch, mix well

Add the mashed fruits, whisk well, add food colouring, optional ( green/ yellow)

Cook it stirring well, cook till thick, pour into a pan, level it, cover with cling film, the film should be touching the pudding.

Let cool and refrigerate it till set, 

peel 2 bananas, chop into thin rounds

Heat 100 gm sugar in a pan to caramelize stirring well, once brown add banana slices, mix well to coat them, add 50 ml water, mix well cook till it is thick and bananas get mashed, remove

Remove the set mixture, remove the cling film, spread desiccated coconut all over and around, slice into pieces and serve with caramalised banana.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs