.....From My Palate

Indian Sweets

Makhane Ki Kheer – Navratri Special

by

IMG_0585
Happy Ramnavmi to my friends, family and fellow bloggers!

Nine forms of Shakti are worshipped during the Navaratris. The first three days of Navratri are devoted to worship of Durga, the Goddess of power. We worship her in the appearence of Durga Kumari, Ma Parvati And Ma Kali. Fourth, fifth, and sixth days are dedicated to Ma Laxmi, the Goddess of prosperity and peace. Seventh and eighth days are dedicated to Ma Saraswati, the Goddess of knowledge and wisdom.

Give your body and mind a chance to
break out of a pattern and give it a new direction.
Fasting – a gift to an over-burdened
body and an over-indulged mind. – Art of living

IMG_0592

Today’s recipe Makhane ki Kheer is synonym to navratri in my family. Makhane ki kheer is served as dessert everyday for nine days. Makhane/lotus seeds/fox nut are highly beneficial in terms of nutritional value. These seeds are low in saturated fats, sodium and cholesterol and are good source of protein, calcium, magnesium potassium and phosphorus.

IMG_0553

 

Makhane Ki Kheer – Navratri Special
Author: Bhawana
Ingredients
  • 4 cups Milk
  • 1 1/2 cups Makhane (Lotus Seeds)
  • 3/4 cup Sugar
  • Pinch of Jaiphal Powder (Nutmeg Powder)
  • 2 tbsp. Kishmish (Raisins)
  • 2 tbsp. Almonds, sliced
  • 2 tbsp. Dried Coconut, grated
  • 1/4 tsp. Elaichi Powder (Cardamom Powder)
  • Few strands Kesar (saffron)
  • 1 tsp. ghee
  • Sliced Pistachios for garnishing
Instructions
  1. Heat the ghee in a pan.
  2. Add makhanas and sauté for 2 to 3 minutes till they are crisp and slightly golden.
  3. Remove from the flame and crush them slightly.
  4. Heat the milk in a non-stick pan and when it comes to a boil, add the crushed makhanas.
  5. Simmer till makhanas become soft.
  6. Add sugar, nutmeg powder, cardamom powder, raisins, and half amount of almond and coconut.
  7. Add saffron and cook it till it become thick in consistency.
  8. Serve chilled garnished with pistachios and rest of the almond and coconut.

Moong Dal Halwa

by

IMG_0356

If you think of a winter wedding, moong dal halwa is a must item in a menu. I still remember big, wide iron skillet with ghee laden moong dal halwa garnished with nuts in all winter weddings in India. Its already spring in US but the winter is still staying strong with its chillness and wind. I take this as a opportunity to make this sweet winter dish Moong Dal Halwa before saying adieu to winter with a promise to meet again.

IMG_0355

Moong dal halwa is a lentil based sweet cooked with generous amount of ghee. it is believed that the halwa keeps the body warm and protects it from the harshness of winter. This is a claasic rajasthani dish which demands lots of patience and strength to sauté the dal on medium low flame stirring continuously whole time.

IMG_0334

Ingredients

  • 2 cups Moong Daal (split yellow lentils)
  • 1 cup Ghee (if u want to make it more rich use 2 cups of Ghee)
  • 1 cup sugar
  • 2 cups water
  • 1/2 tsp Green Cardamom Powder
  • 1/2 cup Khoya
  • 1 cup finely chopped mixed nuts of your choice
  • (I used Almond, Pistachios and Cashew nut)

IMG_0322

Method

  • Wash moong dal thoroughly and soak it in water, overnight.
  •  Grind it to a smooth paste in a food processor.
  •  Heat the ghee in a heavy-bottomed non-stick pan on a medium flame.
  •  Add the moong daal paste to the ghee and mix it well.
  • Cook the moong daal, stirring frequently till it begins to turn golden and release its aroma.(for me it takes almost an hour)
  • In the mean time prepare simple sugar syrup by mixing sugar and water.
  •  Add the khoya and mix well. Cook for another 2-3 minutes.
  •  Now add sugar syrup and cardamom powder. Mix it well.
  •  Cook on a medium flame for another 5-7 minutes, stirring continuously till you can see ghee on the sides of the pan.
  • Add the mixed nut and taste for the sweetness. (Add more sugar and cook for another 5 mins if needed)
  • Garnish with chopped nuts and serve warm.

 

Gujiya – Happy Holi

by

holi

Holi is the festival full of fun (total masti) with no rules. This is the one festival we celebrate without taking shower and in clothes we don’t want to wear any more!
Holi is the festival to celebrate, victory of good over evil. Days before the festival people start gathering wood at open spaces to make a pyre with a effigy of Holika on top. Holika, sister of King Hiranyakashyapu who tricked Prahalad into the fire,Holika was burnt to death and Prahalad was saved. On choti holi every year this ritual signifies the triumph of good over evil. Loud music, delicious food and most important the spirit of togetherness defines this festival.
Colors is the most important part of holi other than gujiya. Holi is incomplete without Gujiya and colorful gulals.

To me, holi is more about array of food than playing with water and wet colors. Without much thinking about the calories and weight issues I like to celebrate Holi enjoying all delicious delicacies this festival is famous for…Gujiya, Shakarpare, Sev, Chakri, Kanji, Thandai, Dahi Vada, Chaat, Pakodas, just to name a few…

gujiya

Ingredients

For the dough:

    • 2 cups Maida (Refined flour)
    • 1/2 cup Ghee (Clarified butter)
    • Warm Water to mix

For the filling:

  • 1 cup Khoya
  • 1/4 cup Sugar
  • 1 tsp Green Cardamom Powder
  • Almonds, Pistachios, Cashew nut, Chironji nut – finely chopped
  • 2 tbsp Roasted Semolina
  • 2 tsp Coconut powder
  • Ghee/Oil for deep-frying

Method

Rub 1/4 cup ghee into the flour and knead into a stiff dough with warm water.
Leave to rest for at least half an hour.

For the filling:

  • Saute khoya in a pan over medium heat till it slightly changes color.
  • Keep aside for a while, when it cools, mix in the sugar, cardamom, all chopped nuts, roasted semolina and coconut powder.
  • Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds (like small puris).
  • Take a round, wet the edges with water and place a piece of filling over one half.
  • Fold the other half over and press the edges together to seal.
  • Either use gujiya maker or make a design by pinching and twisting all along the sealed edges.
  • Make all the gujiyas in this way. Heat ghee/oil in a kadahi. Fry gujiya on medium/low flame till light golden in color.
  • Fish out and leave to drain on absorbent paper.
  • Serve hot or at room temperature and can be stored in air-tight containers.
  • Enjoy gujiyas with your family and friends. Happy Holi.

Linking it to the event :  Lets cook with seeds

Lets cook with seeds

 

Meethe Chawal – Saffron Rice

by

Meethe Chawal

Basant Panchami (as we call it), is predominantly the day love for kites. Sky full of colorful kites, small and big and my favorite with a tail. Oh! How much I loved that tailed kite flying carelessly with a long tail made out of paper streamers. This is the only day when everybody are on rooftops before sunrise with all the energy and zest. The significance of the day lies in the worship of Goddess Saraswati, symbol of wisdom, knowledge and also the onset of spring season.
The color yellow plays an important role in Vasant Panchami as it is related to the bloom of mustard flowers during this period. Sweet saffron rice and yellow sweets are
more popular and relished on this day.

IMG_9442

Ingredients

  • 1 cup Basmati Rice
  • 3 tbsp Ghee
  • 1/2 cup Sugar (little more or less, suitable to your taste buds)
  • 1″ piece of Dalchini (Cinnamon Stick )
  • 2 tbsp Milk
  • 1/4 tsp Kesar (Saffron )
  • 4 whole Laung (Cloves)
  • 1/2 tsp Coarsely Crushed Elaichi (Cardamom Seeds)
  • Pinch of Salt
  • 3 tbsp sliced Pistachios and Almonds
  • 2 tbsp Grated Coconut
  • 1 Badi Elaichi (Black Cardamom)

IMG_9444

Method

  • Fry almonds, pistachios and coconut in a little bit of ghee on medium heat until nuts slightly change color. Set aside.
  • Put the rice, water, cinnamom stick, cloves, badi elaichi and salt in a sauce pan over medium low heat.
  • Let the rice cook for about 15 minutes, or until the water has evaporated and the rice is almost done.
  • While rice is cooking, in a separate pan combine milk, ghee, sugar, saffron, cardamom pd and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
  • Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon (I simply use my hands) gently to avoid mashing the rice.
  • Let the rice simmer for more 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes.
  • Garnished with dry fruits of your choice.

Til Ke Ladoo – Sakat Special

by

Til Ke Ladoo - Sakat Special

Sakat Chauth : Mothers fast for their kids for good fortune and wealth

This day is also called Sankat Haran Chauth. Sankat means trouble, Haran means to take it off. So by keeping fast on this day all kinds of problems are removed. Today is the day when Lord Ganesh and Moon is worshiped. This day is also known as Ganesh Chauth, Mahi chauth or Tilkuta Chauth. Til Ladoos (made from sesame seeds and jaggery) are the specialty of this day which are prepared by the mothers.

Til Ke Ladoo

Celebrating my triumph on Diwali.

by


Diwali, festival of light, signifies the triumphs of good over evil, light over darkness, triumph of love, sacrifice and faith.
Diwali 2009 marks my triumph over fear of making Gulab Jamun. Archana this post is dedicated to you as you motivated me that day to make GJ. You know the whole story, how I started, how many I spoiled, how many times I disappointed.
For my friends, the story behind this is – I used to make GJ in India with fresh Khoya and all required help from my mother. Gits and MTR are very popular here(US) for making GJ. They give quick tasty results. So, many times I tried these brands but the end results were always pimply, ugly, amorphous “Thing” which tastes like GJ if you eat them with eyes closed. I used to envy those good looking pictures of GJ posed by my friends and wondered how they manage to get this even nice shape and texture.
My son loves GJ or “Jamoon” as he lovingly asks me every time to eat. Keeping his demands in my mind I tried and really really glad with the results.
I used Gits but also added 1/2 cup of fresh khoya and 1 tsp of maida in it. (just to increase the Quantity).
Although Diwali 2009 is over but the festive fun and food still lingers in our mind and refrigirator.
Hope You had a wonderful Diwali.

Happy Karwachauth…

by


Hi Friends,
Better late than never, I know its almost a week now, but I still want to know ‘How was your Karwachauth friends’ ??
First of all “Thank You” to my Dear friend Sejal for this Marvellous Mehandi. Thank u Sejal, Sorry for the color, it did came out dark but I can’t avoid my hands in water for long so after 24 hours, after all house chores(Thank u US) I was able to retain that much of color.
My Karwachauth was very busy, I wore this black and red sari with matching bangals and bindi. (In US wearing sari is so occasional) Whenever I watch this TV Show “yeh rishta kya kehlata hai” I love watching colorful saris, ethnic jewellery, bangles and bindis. No wonder that’s my no 1 reason to watch that show.
Food on KC was very ethnic baniya style, I made Aloo Matar, Kattha mitha Petha(pumpkin), Boondi ka raita, mooli ka lachha, puri and our family’s favourite Pude.

Sorry guys, after a long day, no formal table-setting just “Attack”.
So food was good but what really able to get wow from my hubby dear was, saving for last sabodane ki kheer.

Sabudana Kheer

1/4 cup Sabodana
2 1/2 cup Milk
1/2 cup Sugar
saffron and Cardamom
Pistachios and grated coconut

Wash the sabudana and soak it overnight in a water to the level of sabodana.
Pour the milk into a wide and thick pan and give it a boil.
Add sugar and cardamom and turn the heat to medium. Stir every now and then to avoid sticking it at bottom. Add the sabudana slowly into the pan.
Add saffron and keep stirring occasionally. Boil it on medium heat until the sabudana’s are swollen and translucent.
Add the pistachios. Serve hot or cold.
Really simple to make but too delicious to eat. Can serve cold with fruits of your choice too.

Happy sweet ending for this romantic looooong day!

Celebrating Second Anniversary With Gulkand Kulfi

by

Hi Friends,
Today is the second anniversary of my blog. It has been a slow(still waiting for my 100th post) but steady journey. I like to thank this blogging world and all my blogger friends for giving us so many options and making our everyday food different and special.
In these two years I learnt a lot, tried lot many recipes and amazed my husband many times with some instant treats.
So today I want to share this quick no-work wonder recipe, that always gets WOW and 100% will impress your guests.
It works for me so hope will work for you too.

gulkand kulfi

Ingredients

  • 2 cups Whipped Heavy Cream
  • 1 can Condensed Milk
  • 1 can Evaporated Milk
  • 3 Tbsp Gulkand
  • Few drops Rose Essence
  • Saffron, crushed
  • Pistachios, crushed

Method

  • Mix gulkand in evaporated milk. Mix well cream, condensed milk and evaporated milk.
  • Add essence and pistachios.
  • Pour it in to a setting dish.
  • Garnish with saffron and put it in to a freezer for overnight.
  • Serve next day and be ready to share the recipe.

Tip

  • You can also add scoops to the cold milk, blend and quench the thirst with gulkand shake.
  • Add Mango Puree in place of gulkand for Mango Kulfi.

I will like to send this recipe for the Event:Festive Food~Raksha Bandhan hosted by Priti- Indian Khana and Purva-Purva’s Daawat.

Thank u very much for celebrating this bond of scared thread.

Imarti…Thank You Rak’s Kitchen

by


There are some recipes that have kind of invisible force that can push you hard enough in the kitchen and make you to try it. This is one of them. I was not a big fan of Imarti back home in India. I like Jalebis but after such a long time (probably 5 years) looking at pictures of JANGRI in Rak’s kitchen made me homesick. I had no other options so I went ahead and made them. The results were really good, my son repeatedly saying this one word—More. Rk’s recipe is really good and Pictures are making it more easier and simple.
Thank u Rak’s Kitchen for your recipe and making are life sweeter.