Tag Archives: easy to make recipes

Desserts, Kids Special Menus, Sweet Dish

Choco Almond Burfi

During the festival, we prepare sweet dishes as an offering to the God and Goddess. This time especially on the occasion of Dussehra I am preparing a sweet dish as an offering (Naivedhya) which is quick and simple,i.e. Choco Almond burfi

Ingredients :
1 cup soaked Almond (Badam) ( 18 to 20 approx )
1 tbsp fresh cream
2 tbsp Cocoa powder
1 tsp Cardamom (Elaichi) powder
Few drops of chocolate essence
Powdered sugar 3/4 cup
2 tbsp clarified butter(Ghee)
Method:
Soak the Almond (Badam) for 1/2 an hour. After completely soaking peel the skin and grind it into a smooth paste by adding the fresh cream.
Now heat a pan and add ghee. Once ghee melts, roast the paste till it stops sticking to the pan. Now add Cocoa powder and powdered sugar, stir for another 5 to 7 min. Add Cardamom powder and chocolate essence and stir well. Finally, pour the mixture into a greased plate and give it the desired shape and garnish it with syrups, dry fruits or dusting powdered sugar over it.

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Breakfast, Kids Special Menus, Snacks

Bajra Apple Nankatai

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 Bajra Apple Nankatai
 
Ingredients
1 Cup Bajra Flour
1/2 Cup Wheat Flour
1/2 Cup Ghee
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 Cup Powder Sugar
1 tsp Cardamom Powder
1/4 Cup Grated Apple
Mixed Dry Fruits Powder
 
Method
Roast the Bajra Flour with little ghee. Dry roast the grated apple in the same kadai. Combine Ghee and Powdered Sugar in a bowl and whisk well till fluffy and white in color.
Add the flour and dry fruit powder, roasted apple, cardamom powder. Mix well to form soft dough. Divide the dough in small portions to make a round shaped Nankatai.
Place Nankatai on a baking tray and bake in preheated oven at 190 degrees for 20 to 25 minutes. Allow it to cool for 10 to 15 minutes.
 
Note
You can add Ragi Flour, Semolina too. For a different flavor try adding Rose or Orange syrup.
Main Course

Lasooni Cheese Paratha

Ingredients

Whole wheat flour
1 tsp oil for kneading the dough
Ghee for cooking
Salt as per taste

For the stuffing
1 cup grated cheese
1 tbsp red chilli and garlic paste
1 /2 cup chopped coriander leaves

Method
Take 1 cup of flour, add salt, oil water and knead into soft dough. Prepare the dough as for roti. Keep it aside. For stuffing in a bowl add grated cheese, red chilli – garlic chutney, chopped coriander leaves. Mix gently, the stuffing for paratha is ready. Now make equal sized balls out of the dough. Roll it out into small roti, place a tbsp of stuffing on top. Lightly close the roti from all sides. Dust wheat flour and roll out paratha very gently. Heat a flat pan (tawa) and put the rolled paratha on it. Roast it till on both sides till golden brown. Apply oil or butter or ghee on both the sides. Serve hot with green chutney or curd.

Note
Soak dry red chillies for half an hour. When grinding it add some garlic pods and make a smooth paste. This can be refrigerated and used for a variety of recipes.

Snacks

Potato Peanut Wrap Salad

Ingredients:

1 cup of Boiled Potato mashed
½ Cup Peanut Boiled
1 tsp Grated Coconut
4 – 5 leaves Ice Berg Lettuce / Cabbage
Chopped Coriander Leaves
Salt to taste

Method:
Mix all the above ingredients and toss well.

Serving:
Fill the salad on a Iceberg Lettuce leaf and wrap it. Else, you can serve the salad on lettuce leaves too.

Note: For Jain Preparation of the salad, you can use boiled banana instead of potato.

 

Main Course, Snacks

Stuffed Broccoli Paratha

Ingredients:

For the Dough:
3 cups Wheat Flour + 2-3 tbsp for rolling the paratha
¼ cup Yoghurt,
Salt to taste,
Water for kneading the dough

For the Stuffing:
1 medium Broccoli, grated (3 cups)
1 tbsp gram flour,
1-2 Green Chillies, very finely chopped (Optional, as per taste)
½ tsp Cumin Powder
1 tsp Coriander Powder
¾ tsp Dry Mango Powder (Amchur powder. Or you can also use lemon juice)
1 tsp Oil
Salt to taste
Oil or Ghee for cooking the Paratha
Little Wheat Flour for rolling the Paratha

Method:

For Dough:
Sieve wheat flour, add yoghurt and salt.
Slowly add warm water as and when required and make soft dough.
Cover the dough keep for at least half an hour. (Preferably using a wet cloth).

For the stuffing:
For the Paratha stuffing, you can either slightly stir fry the broccoli as in the next step or simply mix in all the ingredients without cooking and then stuff the Parathas.

(Tip: I prefer to stir fry it a little bit so that the moisture helps hold the stuffing well).
Heat oil in a pan and add finely chopped green chillies for half a minute on medium flame. Add grated broccoli and stir fry a few minutes till little moisture is released. Add cumin powder, coriander powder and dry mango powder. Blend it well. Add salt to taste.

Before you make the paratha, make sure that the stuffing is in normal room temperature.

For the paratha:

Knead the dough again for a minute and divide it into 10-12 equal lemon sized balls.
Dust this dough ball with flour and roll them using a rolling pin.
Place about 1 tbsp of the broccoli filling in the centre. Cover and seal the ends and roll again making them into ½ cm thick parathas.
Meanwhile, heat a griddle on high flame and once heated, you can turn it to a low flame.
Gently dust off the excess flour and place stuffed Broccoli Paratha on griddle and cook on both the sides till its cooked through turning golden brown.

It usually takes around 3 to 4 minutes for the Parathas to cook properly. It will ‘bloom’ beautifully. You can apply ghee or oil to it as per your tastes.

The healthy broccoli paratha is ready to be served with an accompaniment of your choice. (Yoghurt/ Pickle/ Chutney/Sauce).