BOONDI KE LADDU

BOONDI KE LADDU

INGREDIENTS

FOR BOONDI

• Besan (chickpea flour)- 1 cup (200 grams)
• Water- 1/2 cup (100 ml)
• Orange food color- a pinch (optional)
• Oil for deep frying

FOR SUGAR SYRUP

• Sugar- 1 cup (200 grams)
• Water- 1/2 cup (100 ml)
• Cardamom powder (elaichi)-1/4 teaspoon

METHOD

• First prepare the sugar syrup.
• Boil 1/2 cup water in a pan & add 1 cup sugar to it.

• Add cardamom powder to it & boil it on medium high heat.
• Sugar syrup has to be of one string consistency.
• This will take around 7 minutes.

• In the meantime, prepare the batter for the boondi.
• Take besan (chickpea flour) in a pan & add 1/4 cup water to it.
• Beat them really well to break all the lumps.

• Now add the rest 1/4 cup water to this batter & mix well.
• If you are adding orange food color, then add it to the batter at this stage.
• The batter should be of a pouring consistency just like cake batter.

• Sugar syrup must be ready by now.
• Turn off the flame & keep it aside.
• We will add hot boondis to this sugar syrup.
• Heat oil in a pan.
• Use a perforated spoon to make boondis.

• Hold the spoon 2 inches above the hot oil.
• Add some batter on this spoon & tap the spoon gently.
• Boondis will fall in this hot oil.
• Deep fry them till they turn golden in color & still soft.
• Don't fry them too much as they will turn crispy otherwise.

• Take them out from the hot oil on a paper towel & transfer them to the sugar syrup when still hot as they will absorb the sugar syrup easily.
• Make boondis using all the batter & transfer to the sugar syrup.

• When still warm, grease your hands with a little ghee & make round laddus using these boondis.
• Don't let it cool down, as the sugar crystallizes & then it will be difficult to make the laddus.
• You can grind them coarsely if you want smaller boondis.
• Allow them to cool down.
• Store them in an air tight container.
• Boondi laddu is ready to serve.

RAVA (SEMOLINA) LADDU - My 100th recipe :)

RAVA (SEMOLINA) LADDU-My 100th recipe :)

INGREDIENTS

• Sooji (rava / semolina)-1 small cup
• Desi ghee- 2 tablespoons
• Powdered sugar - 1 small cup (adjust according to taste)
• Milk-1/2 cup
• Coconut grated- 3-4 tablespoons
• Cashew nut sliced- 1-2 tablespoon
• Rains- a few

METHOD

• Heat 2 tablespoons ghee in a heavy bottomed pan.
• Lower the flame & add sliced cashew nuts & raisins.
• As they increase in size, add grated coconut to it & fry for a minute.
• Add sooji to it & mix well.

• Fry for around 10 minutes.
• A nice aroma of roasted sooji starts coming by this time.
• Add powdered sugar at this time & mix well.

• Now add milk slowly to this mixture.
• Milk should be at room temperature.

• Allow milk to get dried up.

• Allow this mixture to cool down slightly.
• When still warm, apply a little desi ghee on both the hands & taking a little mixture at a time, make small round laddus.
• Allow them to cool down.
• Rava laddu is ready to serve.

SPICY VEG MACARONI

SPICY VEG MACARONI

INGREDIENTS

• Macaroni-1 cup
• Capsicum chopped- 1/2
• Cabbage sliced- 1/2
• Salt-1 teaspoon (adjust according to taste)
• Red chilli powder-1/2 teaspoon
• Black pepper powder-1/4 teaspoon
• Dried mango powder (amchoor)-1/4 teaspoon
• Gouda cheese grated-2 tablespoons
• Oil-2 tablespoons
• Tomato ketchup-1 tablespoon
• Boiling hot water

METHOD

• Add macaroni to boiling hot water with 1 tablespoon oil.
• Boil it till macaroni turns soft.
• Drain out the excess water & keep the boiled macaroni aside.
• In another pan, add sliced cabbage to boiling hot water & allow it rest for 2 minutes.
• After 2 minutes, drain out the excess water & let the cabbage dry up.
• Next, heat 1 tablespoon oil in a pan.
• Add chopped capsicum to it & saute for 2-3 minutes.

• Now, add sliced cabbage to it & fry them well for 5-7 minutes.

•  Add salt, red chilli powder, black pepper powder & amchoor to the vegetables & mix well.

• Add tomato ketchup & mix well.
• Tomato ketchup without onion garlic  from companies like Kissan & Tops is widely available in the markets.

• Now add the boiled macaroni to it & mix well.
• Add gouda cheese to the macaroni & mix them well.
• You can add any other variety of cheese as you wish to.

• Turn off the flame.
• Spicy veg macaroni is ready to serve.

GARDEN FRESH PIZZA

GARDEN FRESH PIZZA

INGREDIENTS

• Tomatoes chopped- 4-5 medium sized
• Capsicum sliced- 1 small sized
• Cabbage chopped- 1/2
• Paneer (cottage cheese) cut into cubes-1/2 cup
• Salt-1 teaspoon (adjust as per taste)
• Tomato ketchup-2 tablespoons
• Oregano -1 teaspoon
• Black pepper powder-1/2 teaspoon
• Water- 2-4 tablespoons
• Oil-2 tablespoons
• Mozarella cheese grated-1/4 cup
• Black olives for topping
• Pizza base regular size- 2

METHOD

• First prepare the pizza sauce.
• Heat 2 tablespoons oil in a pan.
• Add sliced capsicum to it & saute for around 2 minutes.

• Now add chopped cabbage & fry them together till it shrinks in size.
• In order to make cabbage ready for usage, first chop the cabbage.
• Then add it to boiling hot water & boil it for around 2-3 minutes.
• Then drain out the water & allow the cabbage to get dried up well.
• This way it becomes ready to eat.

• Add the chopped tomatoes to these vegetables & fry them well.

• Add salt, black pepper powder & oregano to the tomatoes.
• When they leave oil, add tomato ketchup to the mixture & mix well.
• Tomato ketchup By the Company Tops & Kissan is without onion & garlic & is widely available in the markets these days.

• Now, add 2-4 tablespoons water to the tomatoes & allow it to get cooked well for 2-3 minutes.

• When it appears cooked, add the paneer cubes & fry for another 2 minutes.

• Pizza sauce is now ready.
• Apply this on the pizza base.

• Top it with grated mozarella cheese & sliced black olives.

• Preheat oven at 200 degrees celcius for 5- 10 minutes.
• After 5-10 minutes, place the pizza inside the oven.
• Bake it for 10-15 minutes at 200 degrees celcius or till the base turns golden brown & is cooked well.

• Take the pizza out & cut it into slices.
• Garden fresh pizza is ready to serve.

BADAM BARFI (ALMOND FUDGE)

BADAM BARFI (ALMOND FUDGE)

INGREDIENTS

• Almonds (badam)-1 cup (200 grams approx)
• Milk-1/2 litre
• Sugar-same as the quantity of almonds
• Boiling hot water

METHOD

• Put the almonds in boiling hot water.
• Keep them aside for 5-10 minutes.
• Take them out of water & peel off there skin.
• Allow them to dry, till they are completely dried up.
• You can keep them in the sun for around half an hour.
• Once dried, grind them to a flour in the mixer.

• Bring milk to a boil & allow it to boil till it turns to almost half in quantity (300 ml approx).

• Once, it is reduced to almost half in quantity, add the almond flour to it.
• Boil them, till the mixture becomes slightly hard, no more sticking to the pan.

• Grease a dish or a plate with a little oil.
• Pour the almonds mixture into the dish.
• Flatten it from the top.

• Allow it to cool down completely.
• After it is cooled down, keep it in the freezer for 10-15 minutes.
• Take it out & cut into pieces.
• Badam barfi (almond fudge) is ready to serve.