Wheat Chapatti Ladoo

We all eat chapatti’s. I suppose everyone of us knows how to make chapatti. Ok, I am not going to share how to make chapatti. But I am sharing with you guys one of my favourite food recipe and is also dear to me as my granny always makes roti ladoo for me.

It’s simple, super quick and easy to make. You just need wheat flour, ghee and jaggery and it’s ready. There is also variance to it. You can also add grinded sugar to it, roll the chapatti and eat.

I always eat the earlier version. Just try this sweet tempting chapatti ladoo. And share your experience...

Preparation time: 7 minutes (to prepare the dough)

Cooking time: 15 minutes

Makes: 1 ladoo (out of 4 chapatti)

What goes in it:

Wheat flour- 2 cup

Water- 1 glass

Ghee- ½ cup

Jaggery- ¼ cup

How did I make it:

Put wheat flour in a wide bowl to make the dough. Add about ½ tbl spn of ghee and then keep on adding water little by little till the dough becomes soft and pliable. Divide it into 4 portions and make rounds.

[Foodies Note: You can use ghee and jaggery as per your taste.]

Switch on the stove and heat the pan. Side by side roll the dough on chapatti maker to make chapatti. Cook both the sides of chapatti properly.

While they are hot, cut them into small pieces, pour ghee and add jaggery to it. 

Cut roti into small pieces

Keep on mixing roti, ghee and jaggery

Mix it more

Mix them all well. Keep on mixing it till it becomes a round or ladoo.

And its ready...

And here hot, tempting sweet ladoo is ready to be served.

It tastes really good (try it if you are love sweets) and is filling for your tummy. 

Jain Poha

Poha is a usual dish on breakfast menu in most of the Indian households. It is healthy, quick and easy to prepare snack which is loved by almost all of us.

Well I have always had kanda poha or aloo poha but never had got a chance to taste Jain poha. And I never thought I would be eating poha without onion or potato any day until yesterday when Mom cooked jain poha with tomato, peanuts & white dried peas as ingredients. And to my surprise the taste was as yummy as kando poha or aloo poha.

So let’s check out how my mom made this Jain poha...

Preparation time: 10 minutes (for washing poha, cutting tomato and boiling peanuts & chick peas)

Cooking time: 10 minutes

What goes in it:

Flattened Rice (Poha), soaked- 1 ½ cup

Tomato, finely chopped- 1 tomato

Peanuts, boiled- ½ cup

White dried peas (Safed watana), boiled - ½ cup

Dried red chiili- 4-5 nos

Turmeric powder- ¼ tbl spn

Lemon juice- 1 ½ tbl spn

Sugar- 1 ½ tbl spn

Salt- as per your taste

Oil- 3 tbl spn

Mustard- Cuminn seeds (Rai-jeera)- ½ tbl spn

Asafoetida (Hing)- ½ tbl spn

How did Mom make it:

Soak white chickpeas in water overnight. Or you can soak for about 7-8 hours. It’s just that more you soak less time they take to boil.

Boil peanuts and white dried peas in a pressure cooker for about 3-4 whistles. Drain off the water and let it cool.

While you boil them, finely chop tomato.

Wash poha with water and drain off the water. Keep it aside in a colander for about 10 minutes so that water drains off completely.

Take a kadai and pour oil in it. Heat the oil for tempering. As it heats up, put mustard-cumin seeds and let them pop properly. Put hing and red chiili in it. Sauté it for about 1 minute. Thereafter put chopped tomato, peanuts, white chick peas, lemon juice, salt, turmeric powder and sugar. Let it cook for about 3-5 minutes.

Lastly add soaked poha to it and mix them all well.

Tasty Jain poha is ready to be served in dish/ bowl.

Panchmel Dal Pudla/ Uttapa

I come from a Jain family. Yesterday, Jain festival called “Paryusan” has started. During these days we at home prepare food without onions & potato (Jain food). So for the next 8-10 days I will share with you different type of Jain recipes cooked by me at home, obviously under momie’s guidance.

We donot use onions, potato, green vegetables, underground root/ stem and many other things which I am not aware while cooking food. But I am sure of one thing, that lentils can be eaten during Paryusan. So panchmel dal pudla was prepared the very first day. It is a blend of five different lentils mixed together to add a variety of flavours to one single dish.

Also it is an excellent snack for kids in tiffin box as it is full of proteins. It is easy to prepare, consumes very little of your time and kitchen is never messy when you cook it.

Preparation time: 10 minutes

Cooking time: 15 minutes

Makes: 7 pudlas of medium size

What goes in it:

Toor dal (Yellow pigeon peas)- 50 gm

Urad dal (Split black lentils) - 50 gm

Chana dal (Split bengal gram) - 50 gm

Masoor dal (Split red lentils) - 50 gm

Moong dal (Split green gram) - 50 gm

Dried red chilli- 6-7 nos

Cumin seeds (Jeera)- 2 tbl spn

Dried coriander seeds (Sukha dhana)- 2 tbl spn

Salt- as per taste

Water- ½ glass

Ghee/Oil/ Butter- 2 tbl spn (to makepudla, I used ghee)

Also you can add finely chopped ginger, garlic and coriander leaves to it.

How did I make it:

Wash and soak all the dal/lentils in water. Soak for about 6-7 hours before making the pudla.

As the dal softens up. Drain off the water. 

Soaked dal after 6 hours

Put it in a liquid jar of a grinder with along with other ingredients- dried red chiili, salt, jeera and coriander seeds. Put very little water in the grinder while grinding to make a smooth puree.

Puree

After the puree is ready, switch on the stove and heat the pan. Pour puree on the pan with the help of a spoon and spread it out slowly in circular manner on the pan with the help of spoon.

Cook both the sides of the pudla till golden brown.

First side cooked on pan

Second side cooked on pan

Then take it off the pan. And it is ready to be served. You can eat it with tomato ketchup or green chutney.

Chocolate dipped Kiwi

I have always had this kiwi dipped in chocolate fountain in any party or occasion (obviously where they have put up chocolate fountain and kiwi as one of the pop). But had never thought would try it at home until my cousin Rushit mailed me a picture from of chocolate kiwi pops and persuaded me to try it out.

It looked tempting and luckily also had kiwi available at home. Thought of trying it out and within next 20 minutes Choc Dip Kiwi was ready.

Trust me it is very simple and quick to make. Tempt your guests by serving this yummy dessert at home.

What goes in it:

Kiwi- 2 nos

Chocolate Slab- 1 horizontal bar of the slab (I used Morde dark compound)

Milk-1/2 tbl spn

For support:

Small forks- 8

How did I make it:

Peel off the kiwi and slice them.

[Foodies’ Note: Cut thick slices so that you get tempting blend of chocolate and kiwi and also fork can hold the thick slices properly.]

Carefully insert tip of the fork to one of the edge of kiwi. Though I did break 1-2 slices of kiwi while inserting fork. Keep them aside.

Then melt the chocolate slab. For this take a deep cooking pot with water in it. Let the water boil. Put the chocolate slab in a small cooking pot. And place that pot in the deep cooking pot. Keep on stirring the slab and let the chocolate melt. As it melts, sprinkle very little milk in it. Stir it well so that you get thick chocolate.

Or you can also melt the chocolate in a microwave. I don’t have one so I used two cooking pot and stove.

Apply this chocolate evenly on the kiwi slice. Make sure you apply the thick chocolate so that it drips less comparatively. Mind it your kitchen platform will get little messy. 

Before refrigeration 

Put in a tray and refrigerate for 30 minutes.

Out of refrigerator after 20 minutes as I didnot have the patience to wait any longer

Take out the tray. Serve and enjoy yummy choc dip kiwi...

Vegetable Toast Sandwich

Sandwiches are best for picnics, snack time, for kid’s party or simply for get-to-gethers.  There is variety of sandwiches to choose from, plain vegetable sandwich to cheese sandwich to masala toast. Well I choose vegetable toast sandwich not for any occasion but simply for dinner. This is one of my favourite recipe on menu.

It tastes delicious with combination of vegetable and cheese plus obviously easy to make.

Preparation time: 10 minutes

Making time: 25 minutes (to make stuffing and toast sandwich)

Makes: 6

What goes in it:

Potato, boiled & diced- 2 big sized

Carrot, boiled & diced- 1 medium sized

Peas, boiled- ½ cup

Onions, vertically sliced- 2 big sized

Capsicum, vertically sliced- 1 big sized

Cabbage, sliced- 1 cup

Ginger, finely chopped- ½ tbl spn

Garlic, finely chopped- ½ tbl spn

Green chillies, finely chopped- 1 tbl spn

Lemon juice- 1 tbl spn

Garam Masala- ¼ tbl spn

Oil- 1 ½ tbl spn

Asafoetida (Hing)- ¼ tbl spn

Salt- as per your taste

Cheese, shredded- 1 cup

Pepper powder- ½ cup

Coriander leaves, chopped- ½ cup

Butter- to apply on bread

Bread- 12 slices

How did I make it:

Cut al the required vegetables. Finely chop ginger, garlic and green chillies in chopper and make a paste.

Boil diced potatoes and carrots and peas together in a pressure cooker or in a cooking pot. Don’t make them to mushy. Once they are boiled, drain off the water and keep aside.

Now in a kadai, prepare oil for tempering. Heat the oil. As it heats up, put hing in it. Then add ginger-garlic-chilli paste and sauté it properly for about a minute. Then add onions, capsicum & cabbage to it. Also add salt, garam masala and lemon juice to it. Mix them all well. Cook it keepind the lid closed for about 5-7 minutes. Cook them till they are partially boiled/ cooked. Just make sure they don’t taste raw.

[Foodies Note: Onions, cabbage & capsicum when sautéed raw in oil with garam masala and salt gives a different flavour to sandwich as compared to normal masala toast.]

After they are cooked, add boiled veggie’s to it. Season generously till all the ingredients are mixed properly. Switch off the stove and keep aside.

Take bread slices and apply butter on one side of the bread slice. Evenly spread the prepared vegetable stuffing on it. 

Top it off with shredded cheese. 

Sprinkle a pinch of pepper powder and chopped coriander leaves on it.

Place the other bread slice on it and press gently.

[Foodies’ Note: Combination of cheese, pepper and coriander will work wonders for your toast.]

Toast it in a sandwich toaster till it is done. Until both the sides are turn golden brown.

 Ready to be served.

Serve it hot or pack it cold for picnics. Have it with mint chutney or green chutney or tomato ketchup.

Mom-made Potions for Monsoon

Monsoons are liked by almost all of us. Walk in light showers, playing football in muddy playground, getting drenched in rains & scolding’s of mummy, sailing of paper boats in logged streets, holiday in school because very heavy rainfall are few of the snapshots that fill my mind when I think of monsoon.  But with all this fun also has its side effects... Monsoon comes in season with its own maladies. Cough, cold and fever being the basic ones.

There are number of home remedies which can help us keep these maladies at bay. My mom usually makes turmeric milk and herbal drink at home during monsoon everyday to immune us against monsoon flu.

It will take less than 10 minutes to keep you safe from common monsoon infection. So try them and keep enjoying rains...

1. Turmeric Milk

What goes in it:

Milk- 1 glass

Turmeric- ¼ tbl spn

How did Mom make it:

Simply boil milk and turmeric powder in a heavy bottomed vessel for about 10 minutes. After it is boiled, filter it and pour in a glass. Drink while it is warm.

As we know Turmeric has very good antiseptic quality and apart from that it protects our body from seasonal changes.

2.       Herbal Drink (Kada)

What goes in it:

Adulsa Leaves- 3-4 leaves

Tulsi (Basil) Leaves- 5-7 leaves

Cinnamon bark (Tej)- 2-3 small pieces

Cloves (Laung)-3-4 nos

Pepper (Mari)- 3-4 nos

Turmeric powder- ¼ tbl spn

Water- 1 glass

Tulsi Leaves

Adulsa Leaves

How did Mom make it:

In a pan take water and add all the ingredients. Boil it for about 5-7 minutes. 

After it is boiled, filter it and pour it in a glass.  Drink it while it is warm.

[Foodies’ Note: don’t overdo this drink as then it may be harmful. Drink half a glass only.]

Can you see the vapours... 

This really helps when you have cold and cough. Especially when you drink it hot in rainy season, you will feel fresh. But mind it, taste is a bit sour. 

This potions are prepared at my home, I am sure your mom must be making something else so do share... 

Besan Ladoo

Besan ladoo is a saviour when you suddenly decide to make home based sweet for guests. Today my mother had the same thought. I learnt it today and cooked with momie’s helping hand. We had a couple of guest coming at home today so sweet toh banta hai!!! With short notice of time, mom and I had to choose from rava ladoo or besan ladoo. We went with latter one.

It takes about 30 minutes to cook besan ladoo. Sweet and smooth besan ladoo just melts as you put it in your mouth. Sounds delicious... Let’s get to the recipe.

Preparation time: 5 minutes

Cooking time: 25 minutes

Makes: 25-30 ladoos (the size you shape into)

What goes in it:

Rava

Besan flour (Bengal gram) - 1 ½ cup

Rava (Semolina) - ½ cup

Milk- ¼ cup

Ghee- 1 cup

Sugar, powdered- 1 cup

Elaichi powder (Cardamom)- ½ tbl spn

How did I make it:

Take a kadai, put besan and ghee in it. Keep on stirring both on low flame till it gets reddish tone. This will take about 5-7 minutes. Make sure the mixture is loose.

Besan & Ghee

As you start stirring

As you keep stirring

Pinkish colour to besan

Add rava to it, this gives a nice texture to the ladoo. As you will add rava, it will swell up and gradually level down as you keep on stirring continuously on low flame. Roast it till you get light pinkish colour. This will again take 5-7 minutes of your time.

Take it off the stove and add milk to it. Mix it well stirring it continuously to avoid lumps. Also add eliachi powder to it. Once the mixture is mixed well, let it cool.

Then add powdered sugar to it and mix well.

Shape into round balls/ladoo with the help of hand. And the ladoo are ready to be served consuming little of your time & effort.

Serve this delicious light coarsed ladoo to your guests...