.....From My Palate

Shivratri

Lauki Ka Halwa

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Wow, we are already in the last week of winter. Winter has been really blessed and mild this year. Cannot complain!… but still looking forward to welcome spring this weekend. Crisp mornings, fresh green grass, tulips and daffodils peeking out of the soil, birds chirping around.. can’t wait to see mother nature back to life. There are three festivals lined up to celebrate other than spring. St Patrick’s day is on 17th this week. It is the time of the year when all green recipes are out and everywhere around blog-sphere.

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My recipe dedicated to this green day is thick confection of bottle gourd sweetened with sugar and make it more richer in taste with khoya and nuts. The light green color of gourd is enhanced with the food color that is purely optional. Lauki ka halwa is popular as a fasting sweet, when grain are not allowed to eat while fasting like Shivratri, Krishnaastami and Navratris.

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Besides its beautiful green color this dish tastes delicious, hydrates and gives instant energy to the body while fasting. The texture of the halwa is little crunchy and tastes delightful with coconut and other nuts.

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Lauki Ka Halwa
Recipe Type: Dessert
Cuisine: Indian
Author: Bhawana
Ingredients
  • 2 cups Lauki (bottle gourd), grated and boiled
  • 1 cup Sugar
  • 3 tbsp. Ghee
  • 1/2 tsp. Cardamom Powder
  • 1 cup Khoya, grated
  • Silvered Pistachios and Almond
  • 1/2 cup Coconut, grated
  • Few drops Kewra Water
  • Green color (optional)
Instructions
  1. Heat 2 tbsp ghee in a heavy-bottom pan.
  2. Add lauki and saute for 7-8 minutes.
  3. Add Sugar and green color.
  4. Saute the mixture while stirring continuously until all the moisture evaporates.
  5. Now add khoya, cardamom powder, coconut and dry fruits.
  6. Add 1 tbsp. of ghee and cook it few more minutes.
  7. Add kewra water, mix it well.
  8. Serve hot or cold garnished with almond and pistachios.

Kesar Layered Burfi

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Festival season is in full swing and so is the mood to enjoy and celebrate our culture and traditions. Karwachauth is tomorrow and Diwali in just two weeks. In our culture no matter how health conscious we are, but no festivity is complete with out sweets. Sweet is the integral part of our hospitality and festivals. But in the times when the outside sweets are laden with synthetic khoya and unhealthy additives its hard to maintain this tradition. Thanks to the technology, with the little work and google:-), easy to make, simple and elegant sweets are possible freshly made at home.
Today i am sharing recipe for elegant 2 layered burfi. With little patience its easy to make and has all the deliciousness to make the day special.

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Kesar Layered Burfi
Author: Bhawana
Ingredients
  • Plain Burfi
  • 2 cups Khoya, grated at room temperature
  • 3/4 cup Boora or Powdered Sugar (adjust accordingly)
  • 1/2 tsp. Cardamom powder
  • Few drops Gulab or Kewra essence (optional)
  • Kesar Burfi
  • 1 1/2 cup Khoya, grated at room temperature
  • 5 tbsp. Boora or Powdered Sugar (adjust to taste)
  • 1/2 tsp of Saffron crushed and soak in tbsp of warm milk
  • Silvered Pistachios and Almond for garnishing
  • Few drops Gulab or Kewra essence (optional)
Instructions
  1. Grease the tray to set the burfi.
  2. Heat non-stick pan and roast khoya, boora or sugar, cardamom powder and essence.
  3. Roast until the mixture is light pink in color, thickens and start to leave the sides of the pan.
  4. The mixture should be consistency of soft lump.
  5. Spread it evenly on greased tray and let it cool.
  6. For the kesar burfi again heat non-stick pan and roast khoya, boora or sugar, saffron and essence.
  7. Cook it until the desired consistency as above.
  8. Spread the kesar mixture on top of the plain burfi.
  9. Spread it evenly with the help of greased parchment paper.
  10. Garnished with nuts and set aside to cool.
  11. Cut in to desired shape and serve.

Khajoor Mewa Roll

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Gifts, new clothes, mithais and lot of happiness and exuberance around….yes! that’s what festivals gives us while breaking the monotony of work and busy life. If festivals are not there our lives will be like robots with no emotions and feelings to share with family and friends. Festivals are regular days, just an excuse to rejoice and spend special time with loved ones. These are the days to break rules, diets and enmity whereas strengthens the bonds of love and responsibilities for each other. One such day to celebrate the emotional bonding between brothers and sisters is around the corner. A very very Happy Raksha Bandhan to all of you in advance.
I wanted to dedicate this post to my brother. Happy Raksha Bandhan Bhai!

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Any festival is incomplete without sweet. And in the time of healthy, sugar-less sweets, this sweet will be a perfect treat for a health conscious, exercise freak, brother. This roll is like an energy bar with dates and nuts. Khajoor rolls are not new to me, my friend in UK introduced this recipe to me almost 8 years back. This is a quick recipe with hardly any work and looks delicious.
What will be a more healthier way to celebrate “bond of love” ? Be ready with an extra box to pack this yummy treat for your brother.

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Khajoor Mewa Roll
Author: Bhawana
Ingredients
  • 2 cups Khajoor (Dates), pitted & chopped
  • 1 cup mixed Dry Fruits, toasted & chopped
  • 1 tsp. Desi Ghee
  • 1/2 tsp. Cardamom Powder
  • Few drops Rose Essence (optional)
  • Shredded coconut for garnishing
Instructions
  1. Heat ghee in a nonstick pan. Add khajoor.
  2. Cook khajoor while mixing it well.
  3. Cook until they are soft.
  4. Mix dry fruits, cardamom powder and rose essence.
  5. Mix it well and let it cool for sometime.
  6. Roll the mixture into a thick log.
  7. Roll it on shredded coconut and wrap it tightly in cling film.
  8. Refrigerate it until firm.
  9. Cut it in to slices and serve.

Citrus Strawberry Salad

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Cold weather, chilly winds, gray skies and snow all around…..the whole canvas is pure white. Yes! Dear Winter…we are talking about you. No doubt, Fresh snow looks blissful and pure…. indubitably, the best scenic view for the eyes to capture! But not for long….lack of colors in life always makes me grumpy and dull. I crave for colors in life so much, that colors can boost up my energy instantly and gives smile on my face.

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A small bunch of bright red color flowers are good enough to add good energy in the life and home. Same goes for food too. I believe  in a saying…….”You eat first with your eyes, then your nose, then your mouth…..”.
This bright and sunny winter salad is the perfect remedy to erase the gray side of winter. It is fresh, healthy and very versatile. One can add blood orange, grapefruit, tangerine any citrus fruit of your choice. Adding silvered nuts or roasted coconut flakes will give bite and enhance the flavor.

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Citrus Strawberry Salad
Author: Bhawana
Ingredients
  • Strawberries hulled, sliced
  • Navel Oranges
  • Fresh Pomegranate Seeds
  • Few springs of fresh Mint
  • Lemon Juice
  • Brown Sugar/Honey
Instructions
  1. Cut peel and white pith from oranges.
  2. Cut between membranes to release segments.
  3. Combine fruit in large shallow bowl.
  4. Squeeze all the juice from the oranges into a separate bowl, then stir in the lemon juice and brown sugar.
  5. Pour the syrup over the fruit and sprinkle with fresh mint.
  6. Refrigerate the salad for some time and serve chilled.

Paneer Stuffed Kacche Kele Ki Tikki

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Kaccha Kela/Raw Banana/Plantain is visibly related to banana family but is more firmer and require cooking before being used. Plantains are sometimes referred to as “potatoes of the Caribbean” since they taste like potatoes. It’s a good source of potassium. It is high in carbs, is a energy boaster and thus makes it a popular choice for any fasting (vrat/upvas). It is a good starter for any party and serve usually with green chutney or any dip with yogurt.

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Serve hot with green chutney or plain yogurt.

Thank you Anu’s Healthy Kitchen and Prachi’s Veg Kitchen

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Paneer Stuffed Kacche Kele Ki Tikki
Author: Bhawana
Ingredients
  • For Tikkis
  • 4 Raw Bananas
  • 1 tbsp Ginger, finely grated
  • 2 Green chilli, finely chopped
  • 1/4 cup Coriander leaves, finely chopped
  • 1/2 tsp Dhaniya Powder (Coriander Powder)
  • 3/4 tsp Jeera Powder (Roasted Cumin Seeds Powder)
  • 1/2 tsp Garam Masala
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Anardana Powder (Pomegranate seeds Powder)
  • Salt To Taste (Sendha Namak For Fasting)
  • Oil to shallow fry
  • For the Stuffing
  • 3/4 cup Paneer, grated
  • salt to taste
  • 1/4 tsp ajwain (Carom Seeds)
  • 1/2 tsp Lemon Juice
  • 2 pinches of Sugar
  • 1 tbsp Coriander leaves, finely chopped
  • Salt to taste
Instructions
  1. Boil bananas. Peel them when cool down.
  2. Mash them with hand or a fork.
  3. Add rest of the ingredients, except the oil to the mashed banana and mix it well to make a smooth mixture.
  4. Divide it into equal portions, and make circles of them and keep them aside in a plate.
  5. Mix all the ingredients for the filling and make small balls out of it.
  6. Fill the paneer mixture into the banana balls, and seal the edges neatly.
  7. Flatten it gently to form a tikki.
  8. Refrigerate tikkis for half an hour and they are ready to fry.
  9. Shallow fry, for 2-3 minutes on each side till they are golden brown in color.

Sabudana Khichdi

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Sabudana/Pearl Tapoica is a form of pure carbohydrate and made out of Tapoica tubers. It is a vegetarian processed food that is why widely used as a staple ingredient for phalhar fasting food. Sabudana khichri is an easy and quick recipe for any fasting day. Due to the carbs content, it gives the quick energy and also easy to digest.

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Sabudana Khichdi
Author: Bhawana
Ingredients
  • 1 cup Sabudana (Pearl Tapoica)
  • 1/2 cup Peanuts, roasted and slightly crushed
  • 2 Potatoes, boiled, peeled & chopped
  • 2 Green Chillies, chopped
  • 2 tbsp. Oil
  • 1/2 tsp. Cumin seeds
  • 2 tsp. Lemon juice
  • 1 tsp. Sugar
  • Salt to taste
  • 1/2 cup Coriander leaves, chopped
Instructions
  1. Wash sabudana 2-3 times,and then soak in water for 4-5 hours.
  2. Sabudana should be separate & moist.
  3. All water should have got absorbed by sago, it will be soft & fluffy.
  4. Heat ghee in a pan, add cumin seeds.
  5. When cumin seeds crackle, add chopped green chilies. Stir for few seconds.
  6. Now add cubed potatoes & stir for 1-2 minutes.
  7. Mix sabudana, crushed peanuts and sugar.
  8. Mix sabudana mixture with the potatoes in the pan.
  9. Add salt & stir well. Keep on medium flame for 4- 5 minutes, until transparent & soft.
  10. Now add chopped coriander leaves and lemon juice. Mix well.
  11. Serve hot with fresh yogurt and green chutney.

Makhane Ki Kheer – Navratri Special

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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

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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.

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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.

Thandai

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What an invigorating drink this is!
Made with mix of nuts, saffron, rose petals, poppy seeds and my another favorite fennel seeds, “Thandai” is my all time favorite milk based Indian drink. All my growing up summers, this used to be my morning delight. Halidiram’s Mishrambhu, can’t even count number of bottles I have consumed.  Holi, Festival of colors is incomplete for me without Thandai.  In US, where temperature is not quite appropriate for this drink, still on holi, with Gujiya, Thandai always remains on my must- to do list.

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Thandai tastes good when served chilled and is a very refreshing summer drink. Due to its ingredients it stated as a high calorie drink but in humid summer days when people perspire a lot, it act as a instant energizer. Some people like the Thandai to be spicy( increase the amount of black pepper corns or add any spice of choice that goes well in the drink) or nutty and sweet.

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Ingredients

  • 1/2 cup Almonds
  • 1/2 cup Cashew nuts
  • 20 -25 Kali Mirch (Black peppercorns)
  • 1/4 cup Raisins
  • 20 Choti Elaichi (Green Cardamom)
  • 2 tsp Khuskhus (Poppy seeds)
  • 2 tsp Saunf (Fennel seeds)
  • 2 tsp Khabuje Ki Giri (Melon seeds)
  • 4-5 cups Milk
  • 1/2 cup Sugar (or as per taste)
  • 1/4 tsp crushed Kesar (Saffron) soaked in milk
  • few drops Rose essence (optional)
  • Sliced Pistachios and rose petals for garnishing

Method

  • Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in 2 cups of water for overnight.
  • Grind everything in a blender to a smooth paste.
  • Add little water if required while grinding.
  • Add chilled milk, sugar, soaked saffron and rose essence (can use rose water too)
  • Mix it well in the mixer.
  • Strain the mixture.
  • Pour it in to serving glasses.
  • Garnish with rose petals and sliced pistachios.
  • Serve and enjoy….

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.