Til Laddoos Ingredients
Til Laddoos Ingredients
Til Laddoos Ingredients
Method
Wash sesame seeds in water and spread them on a clean kitchen towel for about 15 to 20 minutes till they are at least semi-dry. Roast them on a medium flame till they start popping and you can smell the aroma. Take them off heat. Heat jaggery with 2 tbsp water. Keep the heat on medium because jaggery gets burnt very easily. Take little water in a plate and add a drop of the jaggery in it. The jaggery should sit like a drop without getting diluted. That shows it has reached the required consistency. Throw in the sesame seeds and peanuts. Mix well. Take off the heat. Add the cardamom powder. Mix again. Apply some ghee to your palms and make small balls of the mixture from the plate.
PS: While the mixture is still hot make the laddoos as it tends to get hard once cooled. Be careful not to burn your hands. Jaggery roti Ingredients 2 cups sesame seeds 2 cups grated jaggery 1 cup maida 1 cup wheat flour Oil/ ghee as needed Method
Roast the sesame seeds lightly and grind them. Mix grated jaggery and sesame seeds together adding little ghee. Keep aside. Mix maida, wheat flour, salt and 2 tsp oil. Knead into a dough and leave aside. Now make small balls of the dough. Then roll each of them into a round shape of just three-inch diameter. Fill 3 tbsp of the mixture of sesame and jaggery in the rolled out dough.
Close it from all sides forming a ball. Then again roll the ball into a round flat shape of a bigger size than before. Heat tawa and put this roti on it. After a minute. turn it upside down. Roast both sides with little ghee. Serve hot with ghee. Brinjal bharta
Ingredients Brinjal 1/2 cup Cooked Peas 1 Tomato (finely chopped) 1 Onion (finely chopped) 1/2 tsp Garam Masala Powder 1/4 tsp Turmeric Powder 1-3 Green Chilli (chopped) 1/2 tsp Red Chilli Powder 3 tbsp Vegetable Oil Salt to taste Chopped Coriander Leaves Method
Smear the brinjal with oil and roast it on a medium flame. Turn upside down when lower portion becomes soft. Keep on rotating until it gets roasted properly. Remove from the flame and submerge in cold water. Heat oil in a kadai. Add onion and green chilli and fry on medium flame till onions turn golden brown. Add turmeric powder, garam masala, red chilli powder and salt. Fry the masala for a minute Add the chopped tomatoes. Cook until tomatoes become soft. Now add peas and mashed brinjal. Stir and fry for about five to seven minutes on medium heat. When ready, garnish with chopped coriander leaves and serve.
Bajra ki roti Ingredients 5 cups millet flour 5 tsp ghee Salt to taste Method
Sift the millet flour and salt together. Gradually add enough warm water and knead with greased palms to make a semi-soft dough. Knead the dough five minutes before making the roti. Divide the dough equally into small balls. Make discs of five to six inches diameter. This has to be done carefully so that the edges do not break. Avoid using the rolling pin. Heat a tawa. Lay a disc flat on it and roast both sides till crisp. Smear 2 tbsp ghee on the disc, crumple lightly between both palms and serve hot. Repeat with the other discs.
1 Condense the milk by constantly boiling and stirring. Add Khowa along with 50 grams of sugar to make it easier to turn the same into semi liquid state. Note - If khowa is not available then add more milk. It will take a lot of time to change to a semi-liquid state
2 Add water( about 2 -2 cups) gradually in maida and suji to make a thick mix. Add 200 grams of sugar. 3 Heat the frying pan and coat the surface of the pan with little oil. Apply oil with a piece of eggplant or bottle gourd or a piece of cotton. 4 Pour the suji-maida mix about (about 5 table spoon) on the hot pan and spread the mix on the pan till it takes a circular shape. 5 Put about 1 tablespoon of the semi liquid kheer on the over the spread 6 Roll the spread like bread roll after 15-20 sec. Keep the roll on the pan and flip sides every 510 secs till it turns brownish.
Ingredients:
1 coconut.
1 cup sugar / 1 cup Nolen Gur (date jaggery) 2 cup Rice flour 2 tblsp. plain flour (Maida) 1 litr milk. 10 gms raisins 10 gms cashewnut 1 tsp. cardamom powder.
Method:
1. Grate coconut and mix with sugar/nolen gur and cardamom powder. Mix well and keep it aside. 2. Heat a Pan and add Rice flour. Stir for about 5 minutes. Take it out in an bowl and add plain flour to that. Now add Hot water and knead well to make a dough. 3. Make small balls from the dough, spread each ball with hand and stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesn't come out to get the shape of 'Puli' as in the picture. 4. Heat a pan and add milk. boil the milk for some time so that it get reduce to half. Add sugar and cardamom powder. cook for a couple of minutes. Now add the pulies to the milk slowly.cover it and let it cook for about 15 minutes with stirring in between. Add raisins and cashew nuts. Take it out in a serving tray. Serve cold.