Ingredients
Pumpkin seeds – 1 cup
Butter – 1 tspn
Garlic Powder – ½ tspn
Garlic salt – ¼ tspn
Chilli powder or Hot pepper sauce – ½ tspn
Cumin powder – ¼ tspn
Preparation
1.Heat butter in a shallow pan.
2.Add pumpkin seeds and roast it for 2-3 minutes.
3.Add garlic powder, chilli powder ( or Hot pepper sauce),cumin powder and garlic salt.Roast it for 2-3 mins.
4.Serve hot.
Ingredients
Fine Rava/Sooji – 2 cups
Ghee – ½ cup
Shredded Dry Coconut – 1 ½ cups
Sugar – 2 cups or 1 ½ cups
Evaporated Milk – 1, 5oz can
Cardamom Powder – ½ tsp
Saffron – 1 pinch, powdered (optional)
Raisins – ¼ cup, roasted in a little ghee
Cashew/Almond/Pistachio – ¼ cup, coarsely chopped and roasted in a little ghee
Preparation
1.Heat ghee in a pan on medium heat.
2.Add Rava/Sooji and fry until you get the nice roasted Rava aroma.
3.Add Shredded Coconut and Sugar and mix well on low heat for few seconds
4.Add Raisins, Nuts, Saffron and Cardamom Powder.Mix well.
5.Add Evaporated Milk and turn off the stove. Keep mixing for few minutes until the Evaporated Milk is well mixed.
6.Remove pan from stove.
7.Dip your hands in cold water, take small amount of the mixture (golf ball size) and roll it into balls.
Let the Ladoos cool completely before storing them.Keep refrigerate.Serve at room temperature.
 |
| My Diwali special sweets |
Ingredients
Baby Lima Beans dry– 1 cup
Onion - 1 (medium size)
Olive oil – 2 tspn
Mustard seeds – 1 tspn
Curry leaves – 1 spring
Dried red chillies – 2 ( broken into two)
Chilli powder – 1 tspn
Turmeric powder – ½ tspn
Coriander powder – ½ tspn
Salt to taste
A few Coriander leaves
Preparation
1.Soak the baby lima beans for 4-6 hours.
2.Pressure cook the lima beans along with salt for 3 whistle
3.Heat oil in a pan
4.Splutter mustard seeds and add curry leaves and red chillies.
5.Add chopped onions and stir well until onions turns golden brown.
6.Add cooked lima beans without water.
7.Add turmeric powder,chilli powder, coriander powder and salt. Stir well.
8.Close the lid and cook for 10 mins in low heat.
9.Garnish with coriander leaves.
Serve with rice,paratha or bread.
Ingredients
Dhokla flour ( Combine 1 ½ cup rice & ½ cup urad dal .And grind it to make flour) – 1 ½ cups
Sour curd – ¼ cup
Baking soda – a pinch
Green chilli paste – 1 ½ tspn
Salt to taste
Oil
Coarsely ground black pepper – 1 ½ tspn
Mustard seeds - 1 tspn
curry leaves - 1 spring
A few coriander leaves
Preparation
1.Combine the khatta dhokla flour, curd, green chilli paste,1 tsp of oil, warm water (approx 2¼ cups) and salt in a bowl and mix well. Keep aside to ferment for atleast 8 to 10 hours.
2.Just before steaming, add the baking soda over the batter.
3.Grease the steaming plate with oil.
4.Pour a ladleful of the batter immediately into the greased plate.
5.Sprinkle ½ tsp of black pepper powder evenly over it and steam in a steamer for 7 to 8 minutes or till the dhoklas are cooked.
6.Cool slightly and cut into diamond shaped equal pieces.
7,Heat oil in a pan.
8.Splutter mustard seeds. Add curry leaves . Pour this into the dhokla pieces.
9.Garnish with chopped coriander leaves.
Serve immediately with green chutney.
