Microwave Besan Ladoo ( Chickpea Sweet Balls)

Besan Flour in USA is known as Chickpea Flour. Besan/Chickpea flour is known to be higher in protein content then regular Wheat Flour. Consuming just 1/2 cup of Besan/Chickpea flour everyday is known to provide 50% of Folate daily intake. 

Ingredients:

1 1/2 Cup Coarse Besan/Chickpea Flour

1/4 Cup Ghee/ Clarified Butter

1 1/3 Cup Powder Sugar(adjust to your taste)

1/4 Teaspoon Cardamom powder

Pinch of Salt

In a Microwave Bowl, Add ghee/butter and microwave for 40 to 50 seconds(Every microwave is different. Please read the microwave manual and adjust the timing).
Once the ghee/butter is completely melted, Add Besan/Chickpea flour and pinch of salt... mix well.
Adjust microwave power to 90% and microwave the mixture for 3 mins stirring every 1 min.
After 3 mins remove the mixture(if you wish to add coarsely chopped dry nuts go ahead and add it in this step) mix well.
Adjust your microwave Power to 70% and microwave the mixture for 1 min stirring every 20 seconds.
After 1 min or so remove the mixture and let it cool at room temperature
Add sugar & cardamom, mix well and make sure there is no lumps of sugar.
Once mixture is mixed well, start making lemon size balls.


 !!!!Please keep an eye on the mixture as it can burn if you are not careful!!!!

Tadka Dal Fry ( Lentil Soup)

Ingredients:

1 Cup Split Yellow Moong Dal 

1/2 Cup Toor Dal 

1 Large Onion finely chopped

2 Tablespoon Ghee/ Clarified Butter

Pinch of Asafoetida/Hing

1 1/2 Tsp Cumin Seed

1 Tsp Mustard Seed

1 Sprigs Curry Leaves

5 to 6 Green Chili Pepper cut in half(lengthwise)

3 Dry Red Chili

1/4 Tsp Turmeric Powder

5 cloves of Garlic finely chopped

Salt to Taste

In a pressure cooker boil Moong & Toor Dal with Salt.

Once the Dal is cooked completely, take a deep pan and add ghee

Add mustard & cumin seeds...let it crackle

Add dry red chili, curry leaves, and garlic...Mix well

Add chopped onions, turmeric, hing, and green chili pepper..Mix

Cook onion and spice until onion does not become translucent.

Add Dal and 1/2 cup water (add more water if you prefer thin consistency) bring to boil.

Enjoy this dish with plain roti or rice!!!

Dakor Gota (Savory Veg Balls)

COMING SOON!!!!

SWEET & SAVORY ROLLS

Ingredients:

1 Box of Crescent Croissant( Divided)

Sweet Rolls

1/2 cup of Dates
1 tsp of Nutmeg Powder
1 tbsp of Dry Fruit Powder

Savory Rolls

2 tbsp of Green Chutney( Cilantro & Chili paste)
1/4 cup of Shredded Cheese


Take the Croissant dough and divide it in half (You will have total of 4 slices from 1st half of croissant dough).
Unroll the dough and cut in half again..
Stack them together on top of each other. Seal all the cut edges together ...

Blend the Dates in a Blender until in forms into thick dough paste.

Pour the mixture on top the dough, firmly press and stretch the paste evenly...

Add Dry Fruit Powder and Nutmeg Powder

Roll the croissant dough (Make sure to roll it tight). 

Seal all open edges...

Take the 2nd roll and use same method to make Savory Rolls..

Place both rolls in freezer for 15 minutes.

Cut rolls 1 inch in thickness..

Preheat the oven for 350 degrees ( Please check instruction on pastry box)

Bake it for 12 minutes, Let it cool on room temperature for 3 minutes..

Ready to Serve!!!

KADHAI PANEER/ CUBE COTTAGE CHEESE

Paneer/Cottage Cheese is good source of Protein, Potassium, Vitamin B12 & Vitamin D, Selenium, Riboflavin, Phosphorus and Calcium.

Ingredients:

• 1/2 pound Paneer
• 1 medium Green Bell Pepper (shimla mirch, capsicum)
• 2 tsp Oil (Divided)
• 3 Medium Tomatoes
• 1 tbsp chopped Ginger
• 1 Green Chili or to taste
• Pinch of Asafetida (hing)
• 1 tsp Cumin Seed (jeera)
• 1 tbsp Coriander Powder (dhania)
• 1/2 tsp Turmeric (haldi)
• 1/2 tsp Red Chili Powder
• 2 tbsp Dry Fenugreek Leaves (kastoori methi)
• Salt to Taste

Method

1. Mix and blend the Tomatoes, Ginger, and Green Chili to make a puree.
2. Cut Paneer & Bell peppers into ½ inch cubes 
3. Heat the 1 tsp of oil in frying pan on medium heat and stir fry paneer for about 1 minutes(Remove them before they change color). 
4. Wash & drain Bell pepper..microwave them for 1 1/2 mins. (Make sure they become tender and soft).
5. Heat 1 tsp of remaining Oil on medium heat.
6. Add the Asafetida and Cumin seeds.
7. After the Cumin seeds crack, add the Tomato puree, Coriander powder, Turmeric, Fenugreek leaves and Red Chili Powder. (In same order).
8. Cook for about 4 to 5 minutes on medium heat.
9. Tomato mixture will reduce to about half in volume.
10. Add Paneer and Bell pepper.
11. Add 2 Tbsp of water, and the salt. Let it simmer for about five minutes on low medium heat.
12. Now it is ready to serve.

Bajra Roti ( Pearl Millet Flat Bread)

Bajra/Millet is known to be nearly high in protein, contains high amount of B-complex vitamins including thiamin, niacin, and riboflavin. Bajra/Millet contains high amounts of fiber, minerals, iron, magnesium, phosphorous, and potassium.
In India Bajra/Millet is consume by farmers in winter. Bajra/Millet is considered to be one of the least allergenic and most digestible grains, also it is known to be warming grain to help generate body heat in winter seasons!


Ingredients:


2 cup Bajra/Millet flour
2 1/2 cup warm luke water 
Salt to taste( Optional)
Bread Presser/Clean wash cloth
1 8X8 Cookie Sheet
1 large bowl of warm luke water

Mix Flour & salt in mixing bowl

Now start adding warm water slowly.(Do not pour entire cup in the batter).

Place your cookie sheet of rolling mat ( I prefer to use cookie sheet as it does not stick and easy to peel).

Dip your fingers in water, rub it on your palm. (Always keep your hands damp wet to handle dough).

Make a 2 golf size quantity ball dough..

Keep rolling the dough ball in between your palm until all corners of dough ball is sealed and there is no cracks.

Once sealed properly, Wet the cookie sheet with few drops of water..

place dough ball on cookie sheet and start firmly pressing middle of the dough with your fingers. (Remember, making a flat bread with any Gluten-free dough is like playing with clay dough)!!!

Once you start stretching the dough the edges is going to start cracking....That's OK! Just make sure to keep your hands wet..

Once you get to desired size and thickness,(I wouldn't recommend making it to thin)! wet your both hands and now hold your bread edge with your left hand(make a shape of C)  take right hand 2 fingers(wet) and start sealing the crack edges.

Place non-stick pan on high to medium heat and carefully pick your cookie, flip it on your palm (Do not flip it directly on pan as it's dangerous and may cause injuries)!

Place the bread slowly on the pan. 

After few mins check if one side is cooked, shake your pan and if the bread moves it's ready.Flip uncooked side.

Firmly press flat bread with bread presser(I broke my bread presser, so i am using clean wash cloth). 

Once both side is cooked remove bread from pan and place it on the range on medium heat... grill both side.

Enjoy it with your favorite Chutney or Green Sabzi!!!

Khajoor Anjeer Ki Burfi(Dates & Fig Fudge)

Khajoor/Dates are known to be very rich in dietary fiber, antioxidant flavonoids, calcium, manganese, copper, and magnesium. They are good source of potassium, vitamin A and has adequate levels of B-complex group of vitamins as well as vitamin K.


Anjeer/Fig is known to be rich in dietary content. It also contains more of calcium, potassium, iron, and contains disease-fighting antioxidants. This fruits is known to be very low on sodium, cholesterol and saturated fat.

Traditionally, This  sweet dish is known to be most expensive burfi/fudge in india as it has all rich ingredients. Today, I will be showing you how to indulge in such a great source of nutrition without adding any bad fat or sugar!!!

Ingredients:

2 cup of finely chopped Khajoor/Dates
1/2 cup of finely chopped Anjeer/Fig
1/4 cup of roughly chopped Almonds
1/4 cup of roughly chopped Walnuts
1/4 cup of roughly chopped Cashews
1/4 cup of roughly chopped Pistachios
2 tsp Cardamom Powder (divided)
3/4 to 1 cup Cocunut Powder
1 soup bowl of water
1 Cooking Sheet
1 Plastic wrap

Stir Khajoor/Dates with 1/2 tbsp of water on medium to low heat.
Add 1 tbsp of water and 1 tsp of cardamom  to the mixture...We want Khajoor/Dates to come together and form into thick paste texture.
Remove from flame when it separates from side of pan.

It should look like this!!!

Use same method for Anjeer/Fig. Anjeer/ Fig does require more water to form paste.

Once done, keep it aside.

Grease cooking sheet with 3 to 4 drops of water.

Mix Almond and Walnut to Khajoor/Dates mixture and knead it like a dough. (Keep your hands damp wet to prevent any burns or injury).

Pour Khajoor/Dates mixture and firmly spread the mixture 1/2 to 1inch thickness.

Pour Anjeer/Fig mixture on top of Khajoor/Dates mixture. Add Cashew and Pistachios...Firmly press!

(If you do not want to roll it you can always let the mixture cool on room temperature for 2 1/2 hours and cut it desire shape).

Cut your mixture in half. Roll the mixture to form a tube/pipe...

Should look like sausage!

Dusk your burfi/fudge roll in coconut powder..

Place burfi/fudge roll on plastic wrap and seal it tight...

Place your burfi/fudge roll in freezer for 1 hour 30 minutes..

 Unwrap your burfi and cut it in desire size with Bread knife...Ready to Serve!!!!

Tips: Store burfi in air tight container for long shelf life!!

         Consume 2 piece daily in winter to boost your energy and immune system!!