RAVA LDOO

Barfi ki mahek aane se pahele, rango me range se pahele, Holi ke Nashe mein hone se pehele

Holi ki aap sabko hardik shubhkamna !!

1 cup semolina

1/2 cup gram flour

1/2 cup desiccated coconut

1/2 cup almond ground

1 cup milk

3/4 cup ghee

1/2 teaspoon cardamom powder

handful almond and pistachios sliver for garnishing

In a heavy bottom pan, place 1/2 cup ghee. Once melted add semolina and soute on low to medium heat till the semolina turns creamy. add gram flour, coconut, ground almonds, sugar and milk and stir until well combined. Turn the heat on and cook till the milk is almost dissolved. Add the remaining ghee, cordamom powder and keep stirring until all the ghee absorbed completely and the mixture starts to leave the pan. Pour the mixture to the prepared greased tray and garnish with almond and pistachios slivers. Let cool, cut in to pieces or you can make ladoo and enjoy !

PANNER PAPAD ROLLS

6 papad ( set aside)

For the filling

1 potato boiled and mashed

1/2 cup grated paneer

3 green chilies finely chopped

1 small onion finely chopped

1/4 cup cilantro finely chopped

1/4 teaspoon black pepper freshly ground

1 1/2 teaspoon salt

oil for frying

little water in a bowl for later use to dip the papad

In a bowl place all the above ingredients except papad. Mix well until well combined.Divide the panner mixture into 6 equal portions,set aside. Quick dip the papad one at a time in the water, dab on a kitchen towel and place the papad on the chopping board. Place portion of the filling on the papad and fold the edges inward and roll gently. Deep fry on a low heat and place on a kitchen towel. Serve hot with tamarind chutney.

BELL PEPPER AND ONIAN SHAK

1 onion cut into large pieces and separate bulbs

1 bell pepper cut into large cubes

for the gravy

1 small onion finely chopped

1 tomato finely chopped

1/2 cup yogurt whisk and set aside

2 to 3 tablespoons oil

In a skillet add 2 to 3 tablespoons oil. Add bell peppers and onions and soute for about 30 seconds, remove and set aside.

For the temparing

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1/4 teaspoon turmeric powder

1 teasppon chili powder

1/2 teaspoon garlic paste

1/2 teaspoons ginger paste

1 teaspoon gram flour

1 teaspoon kasuri methi

handfull chopped cilantro for garnishing

In the remaining oil, add cumin seeds and mastard seeds. When it starts to crackle add chopped onions, soute until translucent. Add turmeric powder, chili powder and gram flour and mix well. Add garlic and ginger paste still, add tomatoes and mix well. Cover the lid and let cook on low heat until oil oozes out, string in-between. Add yogurt, kasuri methi and mix well, add about 1/4 cup of water stir and add the onions and bell peppers. Cover the lid and cook for couple minutes or until oil oozes. Garnish with handfull of cilantro and serve hot.

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OATS COOKIES

OATS COOKIES

1 cup oats coarsly ground

3/4 cup gram flour

1/4 cup ghee semi melted

1/4 cup brown sugar

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 cup chocolate chip

3 tablespoons raisins

4 tablespoons milk

1 teaspoon flex seeds + 2 tablespoons water soak for 5 minutes and make paste

1 tablespoon pumkin seeds

In a large bowl add sugar and ghee , beat until light and fluffy. Add gram flour,baking soda, baking powder, and salt. Stir and add oats, raisins flex seeds , chocolate chips and milk. mix just until evenly distributed. Divide into balls and gently flatten them.Place on the baking tray line with parchment paper. Bake in preheated oven at 320 degrees for about 15 minutes or until golden brown on edges. Transfer to a wire rack to cool completely.

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FREANCH BEANS

A lot of kids these days do not like to eat French beans or maharage nu shaak.I try to use the French cut to make it more presentable .  Once they taste this  of course, they would enjoy it but sometimes it is just the appealing presentation that grabs attention.

4 cups fresh freanch beans ( cut)

3 tablespoons oil

1/2 teaspoon mustard seeds

pinch asafoetida

1 1/4 teaspoons salt

1/2 teaspoon turmeric Powder

1 1/4 teaspoon chili paste

1 1/2 teaspoons dhana jeeru

2 tomatoes grated

Cut the ends of the beans from both the sides and remove the veins, cut and keep aside. In the pan heat the oil,once heated add the mustard seeds and asafoetida, when it stars to crackle add the cut beans and soute for a minute. Add all the above spices except tomatoes.Mix and add couple spoons of water and cover the pan with the lid. Allow to cook. Once half cooked add the tomatoes, give it a stir and let cook for few minutes. Once cooked turn the heat off and shak is ready to serve.