.....From My Palate

Indian Sweets

Do You Have A Sweet Tooth !?

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Nariyal Burfi & Pethe Ke Ladoo

I made these sweets on Ashtami/Ramnavmi but due to busy schedule didn’t get time to post the recipes. First one is Pethe ke ladoo and the other is Nariyal Burfi. They both comes out really good this time.(Believe me! I’m not lucky with sweets everytime) I have a sweet tooth, so when I got mail about Methai Mela from Dear Sri I can’t wait, any longer and wanted to share my recipes to make this mela more sweeter.
This one is Nariyal Burfi/Coconut Fudge. This is my favourite Burfi and all the credit for the sweetness and goodness goes to Popular Saffron-Saffron Hut
Her Recipe for coconut burfi is super good. I made this fudge many times but still my squares are not as good as hers. I don’t know why you stopped blogging Saffron I want to thank you, for all your wonderful work.
Do try this sweet it will make the occasion more sweeter.
You will enjoy this fudge in every bite of it.
Thank U Saffron

Now its time for next recipe.
Pethe Ke Ladoo
I’m sure you all must have heard about popular Agra ka Petha. I know Petha itself is so good you can’t even think of doing anything else with it. But back home I used to make these ladoo with my Mom that gave petha altogether a different taste. I’m a Coconut lover so I love anything with coconut.

Ingredients

  • 1 cup Grated Petha (agra ka petha)
  • 1/2 cup Roasted Khoya
  • 1 cup Desiccated Coconut
  • 1/2 tsp Cardamom Pd
  • Tutti frutti and extra D-Coconut for garnishing.

Method

  • Mix above first four ingredients very well.
  • If you find the mixture sticky can add more Coconut or Khoya according to the taste.
  • Once the mixture is smooth make ladoos out of it.
  • Roll the ladoo in the extra D-coconut and give it a color with the garnishing of ur choice.
  • You can use nuts, dried fruits, tutti fruiti or wear ur thinking caps and give me more options.


I love this sweet out of sweet, do let me know what u think of it ?

Thank U Srivalli for hosting Mithai Mela Its a nice timing for my recipes.


Just want to make sure I’m not disappointing You 🙂
Thanks again, Srivalli.

Mera Lucknowi Andaz………

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Ever since I heard about RCI-Lucknow, I wanted to participate in this event. I wanted to represent my state with my fellow blogger. Lucknow cuisine is all about variety, but living in this part of world (U.S) where 2 people is a family, it is not at all motivating to cook this much of food for one time meal. But I totally believe in- If there is a will, there will be a way. So I cooked, I clicked and happily waited for my husband for a big surprise. I lit some candles and ate food in totally Nawabi Style.So here I present My Lucknowi Andaz….-:-)

I made – Bathue Ka Raita, Aloo Wadi, Shahi Paneer, Muglai Chawal, Hari Pyaz Aloo ki Sabji, Ajwain ka Tikona Paratha with Mirchi ka Achar, Aam ka Mitha Achar and Papad.
Lucknowi food is no food without Mango. Dusshari thats the variety very popular in U.P. Last but not least no meal is complete with out Mukhwas (Mouth-Freshener) and most popularly Paan in lucknow.
Let’s start with Bathue Ka Raita and Aloo Wadi –
Bathua in hindi, I searched on net and these are the other names for it.
Common name: Fat Hen, Lamb’s-quarters, Pigweed, Bathua बथुआ (Hindi), Paruppukkirai (Tamil), Chandanbethu (Bengali), Vastukah (Sanskrit), Bathua (Oriya), Kaduoma (Kannada), Pappukura (Telugu), Vastuccira (Malayalam), Chakvit (Konkani)
Bathue Ka Raita
  • 1/2 cup Bathua Blanched and grinded
  • 1 cup Yogurt
  • Salt
  • 1/4 tsp Hing (Asafetida)
  • 1/2tsp Roasted Jeera Pd  (Cumin Seeds)
  • Chat Masala (optional)
  • Red Chili Pd To taste
Method
  • Whisk yogurt until smooth (add water if needed)
  • Mix salt and Bathua.
  • Heat few drops of oil in a very small pan, add cumin seeds.
  • When they start to crackle add hing. Add this in to the yogurt.
  • Serve cold.
Aloo Wadi here I posted it earlier in my post.
Shahi Paneer and Mughlai Chawal
Shahi Paneer
  • 2 cups cubed Paneer
  • 1 big onion Chopped
  • 4 cloves Garlic (Garlic in US is quite big add more in India)
  • 1 green Chili
  • 4 tbsp Crushed Tomatoes or 2 chopped Tomatoes
  • 15 Cashewnuts soaked in 1 cup of milk
  • 1/2tsp Haldi  (turmeric)
  • 1/2tsp Garam masala pd
  • 1/2tsp Kitchen king Masala
  • 1/2tsp Jeera (Cumin seeds)
  • 2 bay leaves
  • salt to taste
  • 3tsp  Oil
Method
  • Heat 2 tsp of oil, add cumin seeds, onions, garlic, chilies and fry until onions are light brown in color.
  • Once it cool down grind it in to smooth paste with tomatoes, cashew nuts and milk.
  • Heat 1 tsp of oil in the same pan, add bay leaves and the tomato paste in the pan.
  • Fry it for some time (add little water if needed) until you can see some oil on the surface.
  • Add all masalas and 1 cup of water.
  • Give it a boil and cook for 8 minutes.
  • Add paneer cubes in it.
  • Cover it and cook it for 2 minutes on low flame.(Keep stirring in between and add more water if the gravy is thicker for your taste)
  • Serve Hot with a garnishing of your choice.
Mughlai Chawal
  • 1 cup Basmati Rice
  • 3/4 cup Sugar
  • Saffron soaked in warm milk
  • Fried Cashewnuts
  • Raisins
  • Dried Cranberries
  • 1/4 cup Coconut Pd
  • 4-5 cloves
  • 2 star aniseeds
  • 1/2 tsp Elachi Pd
  • 1 tbsp Ghee
  • Method
  • Heat ghee in a heavy bottomed pan.
  • Add cloves, star aniseeds, cardamom pd and rice in it.
  • Mix it well and add water and cook until rice is half done.
  • Now add sugar, raisins, cranberries, coconut pd cashew nuts and saffron milk in it.
  • Cover and cook it until rice is fully done.
Hari Pyaaz Aloo Ki Sabji

Hari Pyaaz Aloo Ki Sabji

  • 1 cup Chopped Hari Pyaaz/Scallion
  • 2 Potatoes Cubed
  • 2 tsp oil
  • 1/2 tsp Cumin Seeds
  • 1 1/2 tsp Coriandar Pd
  • 1/2 tsp Turmeric Pd
  • 1/2 tsp Chili Pd, Salt
Method
  • Heat oil In a pan and add cumin seeds.
  • When they start to crackle add all the masalas excluding amchoor pd.
  • Stir it for 20 seconds and add pyaaz and aloo.
  • Mix well, add salt little bit of water, cover and cook until it is done.
  • Serve hot sprinkled with amchoor pd.
Lastly its Mango and Mukhwas.
Mukhwas – Khatta Mittha Dried Aam, Silvered Fennel Seeds, Khatta Khajoor, Coloured Mukhwas and my favourite Aam Papad.

Well its one long post – and it is for RCI-Lucknow Cuisine Event hosted by Dear Lavanya’s Home Cook Recipes and brain child of Lakshmi’s Veggie Cuisine.

Thank You Lavanya, Thank You Lakshmi.

Devi Navratris are starting from tomorrow, So no non-veg, eggs, onion, garlic for 9 days. Happy Navratis to all of you.

Holi Hai!!!!

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Its already Late so without any further delay, I’m posting my recipes for Dear Purva’s event – “Holi Hai !!”

Thank U Purva for hosting this colorful event. Looking forward for colorful round-up.


GUJIYA

For Filling

Ingredients

  • 1 tin Evaporated Milk
  • 1/4 cup Sooji (Semolina )
  • 1/2 cup Sugar
  • 1/4 cup Coconut, grated
  • 2 tbsp Almonds, chopped
  • 2 tbsp Cashew Nuts, chopped
  • 2 tbsp Raisins
  • ¼ tsp Green Cardamom Powder

Method

  • Roast sooji on medium flame till it changes color.
  • Mix in all the other ingredients for the filling.
  • Cook on medium / slow flame, stirring occasionally, till the mixture is dry.

For Dough

Ingredients

  • 1 cup Maida (All-Purpose Flour)
  • 4 tbsp Oil
  • Oil for frying
  • Water

Method

  • Rub oil into maida. Add water and make into stiff dough.
  • Knead the dough till pliable. Keep aside covered for 10-15 minutes.
  • Knead dough once again. Divide the dough in to small balls.
  • Roll each ball into a flat round like a thin puri.
  • Place one tbsp of the filling. Fold over and shape into gujiya sealing the edges with little water.
  • Deep fry in hot oil till golden brown.

TIP-To seal, you can use gujiya mould or press with ends of a fork or simply twist with hand.


CHIVDA

Ingredients

  • 2 cups Thin Poha
  • Roasted – Peanuts, Almonds, Cashew nuts, Coconut slices, Pinenuts
  • Raisins (all nuts- to taste)
  • 1/2 tsp Mustard seeds
  • Few Curry Leaves
  • 1/2 tsp Haldi (Turmeric Powder)
  • 1 1/2 tsp Sugar
  • Amchoor Pd/salt/Kala Namak (to taste)
  • 2 tbsp Oil
  • Oil to fry
  • Red chili/green chilies – to taste

Method

  • Fry poha in a hot oil (It will puff as soon as you put it in a oil). Be careful as it splutter lot of oil.
  • Keep it aside to cool down.
  • Heat oil in a pan, add mustard seeds. when it start to crackle add curry leaves, turmeric pd, chilies.
  • Add all the nuts, sugar, salt, amchoor pd and kalanamak.
  • Add fried poha and mix it well.
  • When poha is all even colored taste it and add what ever is needed.
  • Crispy Crunchy snack is ready.

This recipe goes to Event- Lets go nuts with almonds hosted by Tasty Treats <
Thank you.

My Holi 2009

Cholai Ke Ladoo

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Cholai Ke Ladoo

Cholai ke ladoo is one sweet that comes in my mind, when i think of Shivratri back home in India. Though I’m not a big fan of this ladoo but all i know is this ladoo goes very well with this “Falahar” fast. This year I thought of making this ladoo for prasad on Shivratri.

Ingredients

  • 1 1/2 cup of Roasted Cholai
  • 1 cup grated Jaggery
  • 1/2 cup dried Cranberries
  • 3 tbsp of water

Method

  • Melt Jaggery in a heavy-bottom pan with 3 tbsp of water.
  • When it started to boil, add roasted Cholai in it. Stir it continuously, add cranberries and mix all the three very well.

  • Switch off the gas and keep the mixture aside to cool down.
  • When the mixture is still warm ( cool enough to touch) give the shape of ladoos with greased palm.
  • Store in a air-tight container.

Devi Navaratri

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This is the picture of Devi Sthapna for Navratris at my home. We sow seeds of barley in an earthen pot on the first day of Navratra. We do pooja and watered them every morning, so that the seeds sprout into long sheaves by the tenth day. On Dussehra we put these barley sheaves on brothers and father ears after pooja. Those were the fun days, sometimes I really miss all the festivity and fun we use to have in India on every Festival.

Here comes the recipe…. This is a simple home made sweet.

Makhane Aur Beej Ki Mithai

MAKHANE AUR BEEJ KI MITHAI
We eat this mithai all nine day during fasting.

1 cup Makhane(puffed lotus seeds)Pan-Roast and grind it.
1/2 cup Khurbuje ke beej(melon seeds) Pan-Roast and grind it.
1/2 cup Khoya (Roast in a pan till light brown in color)

(Grinded makhana, beej and roasted khoya)
2 cups Sugar
3/4 cup of Water

Grease the dish and keep it aside. Make sugar syrup, adding sugar and water. Let it boil for few minutes till it comes to 1 string consistency. Switch off the gas and add grinded mixture stir it and mix well. when it about to set, add khoya mix well and spread it in a greased dish.(or make ladoos)

When it cools down and all set, cut it in to squares. U can store it up to 2 weeks in air tight container. This is not a very fancy sweet, but still I have some good memories eating it with evening tea, while chatting with my family.

This goes to Lakshmi’s Navratri and Navratri Food Event as my contribution.

This post also goes to Tongueticklers, for the Theme of October, FIC-Brown

Khajoor Ki Mithai

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Khajoor Rolls

Hi, this is the month of festivity & fun. Or you can say our holiday season, of course.  All the festivals are almost there…especially Diwali. But let’s talk about Navaratri & Dusherra first.  Today is the fourth day of navaratri and I am fasting all nine like always. So I am going to eat specific vegetables & spices and no grains.  Its festival time so let’s start with a healthy sweet (Believe me it is)
This recipe comes from one of my good friend (all the best to her coz she is due any time..)




Khajoor Ki Mithai
Author: Bhawana
Ingredients
  • 2 cups dates, pitted and chopped
  • 1 cup mixed nuts Chopped
  • (Almonds, cashew, pistachio, walnuts anything of your choice)
  • 2 tbsp ghee
Instructions
  1. In a non- stick pan, Melt ghee on slow flame and add Dates in it and keep smashing it until it blends well and turns soft.
  2. Add chopped nuts and mix well along with dates in slow flame. Remove from heat and when cool enough to handle, spread it on to a greased surface, with a greased rolling pin (I use my palm for it)
  3. Gently roll from the edge as tightly as possible and wrap it in plastic wrap or aluminum foil.
  4. Keep it aside for 2 hours and when ready to eat cut the roll in thin slices.
  5. Enjoy no guilt sweet.

Jhatpat Rasmalai

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Jhatpat Rasmalai

Hi, Hope everybody had a good time on rakshabanbhan. Rakshabandhan is a festival of love, thread & food. When you are here & your brother is in India, it’s not that good but this time it’s special because it was first rakshabandhan of my 6 months old baby.
He had a good time though was not very keen to wear a kurta pyjama, and I try to make it extra special by making queen of sweets RASMALAI.

Jhatpat Rasmalai
Author: Bhawana
Ingredients
  • 1 Tin Haldiram’s Rasgullas
  • 21/2 cups milk
  • 1 cup sugar (acc. To taste)
  • Mixed crushed nut (like almonds, cashews, pistachios)
  • ¼ tsp Cardamom powder
  • Rose essence few drops
  • Saffron few strands
Instructions
  1. Boil milk & sugar, add saffron and cardamom powder and simmer the milk for some time till half of the milk left.
  2. Add mixed nuts and rose essence.
  3. Take out rasgullas from can and squeeze out the syrup (I use two spoons for squeezing)
  4. Drop them in the milk for some time.
  5. Garnish with nuts.
  6. Serve chilled.