Besan ladoo

Besan ladoo is a popular dry snack in Indian households, a tradition that’s been  carried since generations, Yes, I can hear whispers, oh ! why only this, chakli and sev makes it  complete for the occasion. (more…)

Kadabu

With the Ganesha festival fast approaching, here is a sweet dish for you to prepare. Have a great festival and enjoy your time with family.

kadubu  Kadabu kadabu

kadubu

For the stuffing :

  • Split pigeon peas ( tur dal) 1 cup
  • ghee 1/2tsp
  • jaggery grated 1 cup
  • cardamom powder 1/2 tsp
  • camphor a pinch
  • dessicated coconut 1/2 cup
  • cashew pieces and raisins 1/4 cup
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stuffing ready

For the covering :

  • wheat flour 1 1/2 cup

  • rice flour 2 tsp

  • ghee 1/2 tsp

  • water

Other ingredients :

  • oil for frying
  • flour for dusting
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dough for the covering

Cook split pigeon pea in a pressure cooker with adequate amount of water. Add ghee to it. When done, remove and drain the water. The stuffing has to be prepared. You can either cook it directly now in a thick bottomed pan or put in a colander and smudge it along with jaggery. I have a handy equipment for it. I get a liquified form of the mixture. I now boil it, to get the right consistency. Add all the other ingredients to it. Once, you have got a moderate consistency, remove and keep aside, it becomes thicker on cooling.

mould  Kadabu DSC02324 300x225

mould

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kadubu

In the meanwhile, mix the ingredients of the dough and keep aside covered.

Make balls of the stuffing and keep aside.Take a ball of the dough and roll it. Take a mould and place it over it. Take a ball of the stuffing ,elongate and place it over it. Slowly ,seal it and remove from the mould.

Heat oil in a pan. Slowly, put it and deep fry on moderate flame , until brown in colour on both sides.  Put it on an absorbent paper. Repeat the procedure for all others.

Aamrakhand

Aamrakhand,  delicacy of hung curd infused with mango puree is a Maharashtrian dish. It is similar to Shrikhand, the only difference being the addition of mango puree here. It can be used with the indian flat bread as chapati or puri or even as a dessert. (more…)

Sweet Pongal

Holi, the festival of colours marks the arrival of spring. It is the time when we love to celebrate the beautiful season, which soon ends giving us the worse summer. This festival is celebrated throughout the country, though the spirit of the festival has dwindled these days. What was once a colourful play with each one immersed in pink and blue , is now reduced to a mere touch of it. Well, change is the only thing constant, I enjoying seeing the kids running splashing colours on each other. Happy Holi to all of you !

(more…)

Coconut burfi

        Coconut burfi, a name familiar to one and all as ” Khobbare mittaye”  was prepared quite often earlier. But, with the changing trends and eating habits, these sweets make an occasional comeback during festivals as Dasara and Diwali.

At times, when piles of coconut are lying in the refrigerator during certain religious ceremonies. this is the immediate sweet that comes to my mind. It is liked by all at home. (more…)

Moongdal Payasa or Kheer

Moong dal is used for various purposes in our daily cooking. From salads and dals to desserts, it finds its place in some form or the other. Today, I present a traditional  Indian sweet dish. Payasa is a sweet preparation usually  of medium consistency, which are made of numerous kinds. (more…)