LASANYO ROTLO

 LASANYO ROTLO

 

Its Shiyado, the coollldd season and a time when we should eat foods that impart warmth but still easy to digest.

In our home and in most gujarati households, Shiyado means adadia a type of mithai in the mornings and bajra flour rotlas at lunch.  A popular way to season an otherwise bland rotlo is to add leelu lasan, green, wild garlic that is gently sauted and added to a crumbled rotlo. It tastes amazing and I hope you will give it a try.

 

2 rotla

1 cup finely chopped  fresh garlic

1/2 teaspoon salt

1/2 cup  ghee

 

Break the rotla and place them in the food processor, pulse until you have crumbly mixture. Set the mixture aside. Heat the ghee in a skillet, place chopped garlic and sauté for a minute. Add the rotla crumbs and salt ,mix well. Turn the heat off, let the mixture cool little. Divide the mixture in to 4 equal parts and shape into ladwa.

 

Enjoy lasanyo rotlo !

HOMEMADE BUTTER / MAKHAN

HOMEMADE BUTTER / MAKHAN

Nothing is better then homemade butter / makhan

 

1 pint heavy whipping  Cream

cold water

3/4 teaspoon salt

 

 

Pour whipping cream in your mixing bowl and whisk with wire whisk. In about 3 to 4  minutes buttermilk will separate from the butter. Save the buttermilk in the container and refrigerate. Add ice cold water over the butter and turn mixer on medium for about a minute. Pour  butter mix into a strainer and rinse butter with water, until the butter is clean. Press out any remaining water, add salt to your taste  and mix well. Transfer into a clean container and refrigerate. Homemade butter is ready to eat.

 

Note : You can add garlic paste or any herbs to taste.

 

JALARAM JAYANTI CAKE

JALARAM JAYANTI CAKE

 

My niece Minu who lives in Croydon, London recently made this cake for the annual Jalaram Jayanti celebrations hosted by her local Lohana community in South London.  Minu first discussed this idea with me in March 2016. She mentioned she wanted to create a book shaped cake that tells Bapa’s story in a simple yet effective manner. No gimmicks not models of Bapa etc; just a simple cake!

As soon as she spoke of her idea I told her this is it!  I could so clearly visualise this that it was almost like the cake was in front of me already.
Minu set about putting her vision into action a few weeks ago when she was creating the story page and told me she will consult my brother Krishna.  Her aim was to have her Krishna mama write the page for her as she knows how deeply is attached to Bapa.
Two days before the cake was due, Minu was on face time with me for hours and I saw the cake being constructed from batter to the final result you see in the picture here. What is amazing is that Minu told me that the cake was 10 kg and yet over 180 people at the event got a piece and this can only be Bapa’s blessing as he proves time and again that anyone feasting at his bhandar will never be short of food.

 

SALAD DRESSING

SALAD DRESSING

 

1 bunch cilantro chopped

hand full mint leaves

2 green chilies

1/2 teaspoon garlic paste

2 teaspoon extra virgin oil

1/2 teaspoon salt

1/2 cup yogurt

1 teaspoon lime juice

 

Combine all the above ingredients and place in the food processor, pulse until you have smooth consistency. Pour the mixture on your salad and enjoy!

 

 

bundi ladu

BUNDI LADU

 

Today is Jalaram Jayanti, one of the most important event in the Lohana’s calendar.And especially so in our house hold. On this day devotee’s are served a special Prasad which mostly consists of rotla, khichdi,potato curry,gathya and bundi.We also do the same here in Charleston. This year I decided to make ladoos from  the bundi. Pujya  Jalaram  bapa  is a source of my inspiration and his worship and blessing have made our lives more meaning full.

Here is the recipe for bundi ladoo

Ghee for frying bundi.

 

Preparation :

Mix gram flour with just enough water to make a thick batter. Add color and ghee. Heat clarified butter(ghee).Through a sieve, gently place
batter drops into the hot ghee. Fry till pink and drain out.

Continue till all batter is used. Reserve the fried drops as boondis.  Heat sugar and water and make a sticky syrup of  3-threads
consistency. Add fried boondis, almonds, cardamom powder, raisins and mix well.

3 cups gram fl

1 1/2 cups water

pinch yellow colour

4 tab sp ghee

handful raisins

SYRUP

2 1/2 cups sugar

1 1/2 cups water

Take handful of bundi into your palms and squeeze the mixture between your palms and shape into ladoos.