Coconut Laddoo | Diwali Recipes

Coconut laddoo with condense milk is the most easy sweet recipe, you can’t make anything else under 15 minutes with no cooking involve and just 2 ingredients, it can’t get better than this right?   I learnt this recipe from Khana Khazana show decade back when the show was still new and during Diwali they had kids special episode which featured this easy, quick nariyal laddoo. 


And it’s really indeed kids play, this is the best recipe that you can make as your kids project for diwali without any tension or worry, it not only keep them busy but also they will be very happy of making their own laddos and you know the added benefit?  You can do your other work or deep frying stuff during this time with peace of mind.   I have been doing this for more than 15 years now, it started after the show when I was not even making a tea.  Every time I make more than 2-3 kgs on diwali or when I am at in-laws place of these delicious laddoo, it never fails to impress family, friends and always super hit among all.   Even this time I made this and kept it in this gift box itself, DH and brother both asking from where you got this and finished these laddos in no time, now I have order to make these again in large batch.    So you get the point, it’s that easy and delicious.


Try this during this Deepavali and gift to your family & friends for a change instead of gifting store brought sweets. Not only for Diwali try this for Karwa Chauth for a simple yet satisfying sweet, or better ask your husband to make this, nice idea what say?  On same line you can find other karva chauth recipes here. 




You can also check:

• Diwali Sweets Recipes
• Diwali Snacks Recipes
• 12 Vegan Diwali Sweets and Snacks recipes
• DIY: Home made Decroative Diyas Ideas
• DIY: Diwali Home Decoration Ideas
• Diwali Dinner Menu Ideas
• Kitchen Basics - Masala, Paste Recipes

Ingredients: [Yields 10-12 laddoos]

Desiccated Coconut – 1 Cup + for dusting laddoos
Condense Milk – 1 Cup [minus 2 tbsp ie 3/4 of tin, the tin weighted 392gms and lowfat]



Method:

1. In a bowl take desiccated coconut and add condense milk.  You may need little more or less of condense milk, that depends on quality of your coconut.

2. Mix everything well to combine.

3.  Take small portion of mix and press between palm to make into smooth round ball – laddoo shape.  This will be very delicate so don’t apply of too much of pressure. 

4.  In another bowl or plate take desiccated coconut and place prepared laddoo.  Roll the laddoo with dry coconut all over, if required slight roll again to shape it. 

That’s all our delicious, easy laddo is ready. 


It stays good in room temperature for around 2-3 days, if you want to keep for longer then refrigerator, I normally keep in fridge after 1st days.  Enjoy these yummy coconut laddoos in diwali, karwa chauth or just any day. 




Have a nice day ~~

Karwa Chauth Recipes | Best Karwa Chauth Recipes

Karwa Chauth 2012 is around the corner and I am sure those celebrating will be in very festive mood and gearing up for the festive.   Karva Chauth involves tradition, where the women keep a fast for the long life and prosperity of their husband. Married women begin their fast from Sunrise and stay without food and water throughout the day. After performing pooja at home or temple the waits start for dear moon.  And most of the times the day itself will be cloudy and the moon will not come before 10 pm, it’s like testing your patience's! 

Kutchi Dabeli | Chaat Recipes

If you like chaat then Dabeli is no exception though not popular in South India, Dabeli is one of best chaat recipe.  All the chutneys, potato filling, pomegranate and peanuts makes it sweet, tangy, spicy and crunchy, a very filling sandwich.   Originated from Kutch region of Gujarat and that’s why it’s called Kutchi  Dabeli.  Dabeli means pressed or in hindi dabana is pressing, so its basically do the filling, press and eat :) 


Dabeli was introduced to me by DH and in his place there are some very good Dabeli road side vendors.  I made this time dabeli everything from scratch, that is including the pav, sev, dabeli masala etc, you can get ready made stuff too.  If you want to make dabeli  from scratch my advice is make pav a day or two before, keep all the chutney, dabeli masala ready too by previous day.  On the day make potato filling, do the assembly and enjoy this delicious chaat, otherwise you might end up doing so many things that, it will be tiring.  Have these as breakfast, evening snack or dinner the choice is yours but whenever you going to eat this you are going to enjoy.  It’s makes a great party or potluck recipe, as I said just do the prep work before.  Though word of caution is you can’t stop at one, so be prepared for it.  So here is my version of Dabeli for you. 



Ingredients:

For Filling
Oil – 1 tbsp
Potatoes – 4 Large
Onion – 1 medium
Dabeli Masala -  1 tbsp [Click on link for recipe]
Sugar – 1 tsp
Lemon Juice – 1 tbsp
Salt – To Taste

For Assembly
Ladi Pav/Burger Buns – 6-8 [Click on link for recipe]
Butter – For Spreading [ I didn’t use]
Green (mint) Chutney – 1/2 Cup [Click on link for recipe]
Garlic Chutney – 1/2 Cup [Click on link for recipe]
Sweet Chutney – 1/4 Cup [Click on link for recipe]
Finely Chopped Onion – 1 Cup
Pomegranate Seeds – 1 Cup
Sev – 1 Cup [Click on link for recipe]
Spicy Roasted Peanuts – 1/2 Cup [ I used plain ones]
Chopped Cilantro – 1/4 Cup [ I didn’t use]



Method:

For Filling
1.  Boil, peel and mash potatoes, finely chop onion.  In a pan heat oil add onion and saute until translucent. 


2. Add Dabeli Masala and mix well.  Add sugar and cook for a minute.

3. Add mashed potato and mix everything well, cook for 2 minutes.

4.  Add salt, lemon juice and mix.  Cook for another minute and off flame.

Our filling is ready,  transfer it into a plate and spread evenly.   Gather all other ingredients for assembly.



For Assembly
1.  Sprinkle little chopped onion, pomegranate seeds, peanuts, sev and cilantro (if using) over potato filling. 

2. Heat a griddle or tava, cut pav in centre apply butter, place butter side on pan and cook until golden brown.  Repeat same for rest.  [ I didn’t do this]
3. Spread 1tsp or as required mint and garlic chutney on one side of pav and sweet chutney on other.  Place 1-2 tbsp of prepare dabeli potato filling or you can make small round of filling, pat it and then keep it. 

4. Sprinkle little of pomegranate seeds, onion, sev, peanuts and cilantro (if using).  Repeat same for rest. 

Serve immediately and enjoy these delicious Dabeli.


You can also make it as open sandwich for that use any bread or baguette.  Apply all chutney, keep filling and sprinkle rest of ingredients.



Notes ~

~ Spread all chutney according to your taste.  I use more of spicy garlic chutney and less of sweet chutney.
~ Same goes for pomegranate , onion and sev too.

Have a nice day ~~

Easy Microwave Khoya Recipe

Wishing all Happy Bakrid/Hari Raya Haji. 

Khoya making from condense milk and in microwave is of the easy tasks, I have been doing this for so long but it never occurred to me to post this recipe as it’s really very easy.  But this time while I was making khoya I decided to take pictures.  Can you believe homemade khoya in less than 15 minutes with just 5 ingredients?   This sweeten khoya can be done in jiffy and works as charm as a sweet or as khoya to prepare any other Indian Sweets.   You can eat this with roti, paratha, poori or even with bread or crackers.  Now that Diwali is coming up it’s good to have these handy recipes either to make last minute quick and easy sweet or to make quick khoya required for other sweets.   

Traditionally khoya is made with boiled milk and simmering it in flow flame with continuous stirring to reduce, this takes lot of time and quite exercise to arms.  But this recipe is done in microwave so it’s fast and no arm wresting here ofcourse we stir every minutes but that’s not very difficult task.    Try this easy and quick khoya and you never going to look back. 

Ingredients: [Yields – 1 Cup Khoya]

Condense Milk – 1 tin [ I used low fat]
Curd/Yogurt – 6 tbsp
Milk Powder – 30 gms/2 tbsp
Cardamom Powder – 1/2 tsp
Chopped Dry Fruits – 2 tbsp


Method:

1. Pour condense milk in a large microwave safe bowl, do you large bowl as it’s rises in progress. You really don’t want to clean the mess after. 
2. Microwave for 4 minutes with stirring after every minute.
3. Add  1 tbsp of curd at a time and mix well.   
4. Now start microwaving for 10 minutes with stirring once every minute until 7 minutes.  After 7 minutes I started to stir every 20 seconds as the milk was rising very fast.
5.  Add cardamom and milk powder and mix well.  Add dry fruit and mix well  stirring for 1-2 minutes. Khoya will be still a bit loose don’t worry about that, it will get absorb later.

Enjoy the quick, easy khoya as it is or use it to make any sweet. 

Variations ~
~ Since there is no paneer added it can’t be cut into pieces so enjoy this as it is.
~ Use this sweet khoya in any sweets/halwa etc, but reduce sugar.
~ If you are using full cream condense milk you need to use 3-4 tbsp of curd and microwave only for 5-6 minutes or until it gets thick. 
~ Use only fresh curd and not sour ones.

Have a nice day ~~

Lauki Kheer | Dudhi Kheer Recipe

 
Wishing everyone Happy Dussehra.   I wanted to post something sweet on this special day but cooking in morning and posting the same day is not my cup of day.  So using this kheer recipe which was suppose to be part of my Navratri Vrat Recipes.  Bottle gourd/Lauki/Doodhi is a wonderful vegetable, we can make sabji, dal, kofta, halwa, kheer and so  many other things from it.  


Lauki Ki Kheer is widely made during fasting and also on festivals.   It’s very easy to prepare with minimal ingredients and taste delicious.  Before I start to peel and grate bottle gourd I keep milk to boil and let it simmer until I needed it in kheer, it helped me to save time later while cooking kheer as it was done fast and made thick creamy kheer.  Try this one time and you will fall in love with this delicious kheer.
 


Ingredients:

Milk – 1 Liter/5 Cups  [I used full cream]
Lauki/Bottle gourd – 500gms [Around 3 cups grated]
Ghee – 1 tbsp
Sugar – 1/2 Cup
Cashews – 8-10
Almonds – 5-6
Raisins – 15-20
Cardamom Powder – 1/2 tsp



Method:

1. Keep milk for boiling, after it boils slow flame to medium and let it simmer to reduce milk to 3/4 or until we need it to use. 

2. Wash, peel and remove seeds from bottle gourd and grate it.
3. Squeeze grated bottle gourd/lauki to remove water.  Don’t discard the water but use it in your dal or to make roti dough.

4. In a pan heat ghee add bottle gourd and sauté until light golden brown for around 5-6 minutes.

5. Now add boiled milk and mix well.  Milk will start to boil again, add dry fruits and cook in medium to slow flame and simmer it for 8-10 minutes.  In regular interval keep stirring the kheer.

6. Add sugar, cardamom powder and simmer for another 2-3 minutes.  To check if kheer is done if you drop kheer both milk and bottle gourd should go down together then your kheer is done, if you have bottle gourd stick to your ladle means it’s not done yet, cook for another 2-3 minutes.

Serve it warm or cold with dry fruits garnish. I like it cold and chilly.



Variations~

~ You can add 1/2 cup condense milk to make kheer creamy, in this case reduce sugar.  And you don’t have to simmer milk for long.
~ You can also add khoya if you wish to make the kheer very rich.

Have a nice day ~~

Singhara & Sabudana Laddoo | Navratri Vrat Recipes

Navratri is coming to end and hope all of you having wonderful time celebrating.  Today is Ashtami which consider very auspicious and last day for Navratri fasting.  This year is more of singhara recipes from me and to complete the festive here comes very easy, quick and delicious singhara and sabudana laddoo.  This melt in mouth laddoos are delicious making it not only a good vrat recipe but for any occasion, this is in my do list for Diwali too.  I used very less of ghee to make these laddoo and added water to help in binding which is my usual way of doing it, if you wish you can skip water and add more melted ghee which will sure enhance the taste further.   

Apple Milkshake Recipe

 

Apple Milkshake is one easy recipe that can be done in jiffy, most of the times it’s breakfast for us as I can do this on 2 minutes and we can finish it off in a minute :), I do add some other fruits and nuts like in my Fruits and Nuts  milkshake.  If I want to finish of batch of apples then this milkshake recipe comes as savior and the best thing is there are so many variations we can play with.  Also popular during fasting, have this apple milkshake to keep you hydrated.  You can find other Navratri and Vrat recipes here.

Ingredients: [ Serves 2]

Apple – 2
Milk – 2 Cups
Sugar – To Taste
Cinnamon Powder – 1/2 tsp [optional]
Ice Cubes – 5-6


Method:

1. Wash, core and chop apples, not need to peel.
2. Place all ingredients in a blender or mixer and blend until smooth.  Pour in individual glasses and serve.


Variations

~ You can add almonds, walnut to give a nutty taste.
~ Add a scoop of ice cream for a creamy milkshake.
~ Add little roasted oats to make it wholesome.

Have a nice day ~~

Vratwale Aloo Puri | Navratri Vrat Recipes

Vrat Ke Aloo Puri is popular recipe during fasting other than sabudana khichdi.  Puri generally made with Singara (Water Chestnut) or Kuttu (buckwheat) flour, as these two flours are eligible to eat during fasting.   Looks wise these puri may not score point as they are dark in color and not really appealing to eyes but it taste delicious.  Potato is added to make the dough as it’s difficult to make dough only of singhara or kuttu atta, not only during fasting but try this any day for a change from usual poori.  


Vratwale Aloo is simple potato stir fry without onion, garlic etc.  In this recipe we need lots of cumin which bring wonderful flavor to the dish along with crushed coriander seeds which takes this simple aloo sabji to new level.  Try this once and you will make this again and again, this recipe is very good for party or get-together as it’s very quick and simple but taste very good.  I generally do this every now and then not only for fasting.   This Alu sabzi is good combo with plain paratha for lunch box, which we used to have. 

Recipe for Vratwale Aloo

Ingredients:

Boiled Potato – 4  [large]
Ghee – 1 tbsp
Oil – 1 tbsp
Cumin Seeds/Jeera – 1 tsp
Coriander Seeds/Dhaniya – 1 tbsp
Roasted Cumin Seeds Powder – 1 tsp
Red Chili Powder – 1 tsp
Dry Mango Powder/Amchur – 2 tsp [or lemon juice 1 tbsp]
Water – 1-2 tbsp
Sendha Namak/Rock Salt - To taste

Method:

1. Boil, peel and chop potatoes. 
2. Dry roast coriander seeds and crust it in  mortar and pestle or mixer.


3. In a pan or wok heat oil and ghee, add cumin seeds and allow it to crack, now add crushed coriander seeds and mix.  Now add chopped potatoes and sauté for 2 minutes.


4. Add chili powder, cumin powder, dry mango powder, salt and mix everything well.

5. Sprinkle 1 to 2 tbsp water and cook for 2 minutes.

Serve warm with singhara or kutu puri.

Recipe for Singhara Ki Puri

Ingredients:

Singhara Atta/Water Chestnut Flour – 1 Cup/100gms
Boiled Potato – 2 [medium size]
Green Chili Paste – 1 tsp
Sendha Namak – To Taste
Oil – 1 tbsp
Water – As needed
Oil - To Deep Fry

Method:

1. Boil, peel and mash potatoes.
2. In a bowl add singhara flour, mashed potatoes, green chili paste, sendha namak,  1 tbsp oil &  mix everything.  Add water in small quantity and make a soft pitiable dough just like we do for poori and keep aside for 15 minutes.
~ Be careful with water as we are using potato, add only in small quantity


3. Divide the dough in equal parts and roll in to medium size puri.
There are 2 ways of doing it.
~ You can grease a ziplock bag or plastic sheet with oil and pat dough with hand to make poori.  Keep a bowl of water near and dip hands in intervals, it helps in patting easily.

~ Or, grease a plastic sheet/ziplock bag keep the dough keep another greased plastic sheet on top and now roll  gently using roller, remove top sheet and use a cookie cuter or any small bowl/katori to cut the puri into round shape, though cutting is optional if you have made decent round puri.  This process takes little time so I generally don’t cut but just directly roll the puri between sheets and fry. 

4. Heat oil in a wok, gently lift the puri from sheet and drop in hot oil. Gently press puri with laddle to puff it up.  Fry both sides until light golden brown.


Repeat same for rest. 


Serve hot with aloo sabji or aloo raita.  A fruit salad on side makes it a complete meal. 


 Variations ~

For Aloo Sabji
~ Replace red chili powder with 1/2 tsp of pepper powder if you don’t eat chili powder during fast and dry mango powder with lemon juice. 
~ Ghee enhance the taste so try not to skip it but you can replace it with oil.
For Singhara Puri
~ In dough you can add 1/2 tsp pepper powder and 2 tbsp chopped cilantro for extra flavor. 
~ You can do same puri with Kutu Atta/Buckwheat flour.
~ You can also make this as paratha instead of poori.
~ Prepare the dough only when you are ready to fry puris, other wise salt and potato will ooze water and make the dough soggy. 
~ If you are making this in large quantity, you can prepare the dough in small portions and fry puri to be on safer side, generally I don’t do that, I just make the dough one time.
~ All your puris may not puff, it’s normal so don’t worry about that 

Have a nice day ~~