Low Fat Besan Ke Laddoo

First of all HAPPY DIWALI to all of you.
After reading the title you must be thinking Besan ke Laddoo and that too low fat ?sounds unbelievable.. But it's true..Usually we make it using Ghee but I have usedOlive Oil instead of Ghee* and SugerFree to sweeten it. Here is the recipe how I made this Low Fat Besan Ke Laddoo On this Diwali :

    

Courtesy Masterchef Sanjeev Kapoor.
http://www.sanjeevkapoor.com/besan-ke-laddoo---cooking-with-olive-oil.aspx

Preparation Time : 5-10 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Gram flour (besan) 4 cups

Olive oil 1 cup

Green cardamom powder 1/2 teaspoon

Cashewnuts, coarsely ground 12-15

Almonds, coarsely ground 12-15

Powdered sugar 2 cup

METHOD
1.Sift besan through a fine sieve and set aside.
2.Heat olive oil in a kadai (wok) and add besan. Cook on low heat for ten to twelve minutes or till besan is well done and fragrant. Add green cardamom powder, cashewnuts and almonds. Mix thoroughly and remove from heat.
3.Let it cool for a while. Add powdered sugar and mix well.

4.Shape into walnut-sized round laddoos. Let them cool completely before storing in an airtight container.

I did some changes in this recipe...

1.While making this laddoos , the besan was coming out very sticky so I used my Mom's old trick and added 2 tablespoon of roasted semolina in it. After adding Semolina the texture of Besan was just perfect just like coarse Gram Flour.

2.Also I addd 2 tablespoon of Ghee to give the authentic Aroma.

3.Instead of Sugar I used 1 cup of sugerfree to reduce the calories.

I hope you liked this recipe as we can maintain our diet and enjoy the festival sweets at the same time.

Once again Happy Diwali and Happy Cooking... :)

Simple Vanilla Cake

This cake I made for my Son Ryan...and surprisingly he ate it with great interest.Here is the recipe how I made this simple cake.
Ingredients:-

• 2 cups of Self Raising Flour
• 1 Cup of Sugar
• 3/4 cup of Margarine or Unsalted Butter
  
• 2 Eggs
• 1/2 a Cup of Milk
• 2 Teaspoons of Vanilla Essence

Vanilla Cake Recipe:-

1. Pre-heat over to 190 degrees celcius.
   
2. Place Cream sugar and butter in deep mixing bowl. Beat with an electric mixer for 4-5 minutes.
3. Cream sugar and butter together completely.
   
4. Add egg yolks and beat together completely.
   
5. Add flour and milk blend well until no lumps, then add vanilla. Blend together well.
   
6. Then add in egg whites that have been stiffly beaten.
   
7. Pour complete mixture into well oiled and floured pans.
   
8. Bake on 190 C for 25 to 30 minutes. Then remove and cool .

10. Cut the round edge by knife.



**For Icing**

• 3 cups of Icing sugar
• 1/2 cups unsalted butter
• 5 Tbsp milk
• 1 Teaspoons of Vanilla Essence
• Pink Colour
  

1. Mix all ingredients together in a mixing bowl and beat well till desired consistency .
2. Spread over cake with the help of Icing Knife.

1. I have put a Rose Flower made up of sugar on the cake.Can get it in bakers shop.

Tiranga Kofta (Tricolour Kofta in white gravy)

Tiranga Kofta is a very old recipe of my loving mom.She used to make such occasional recipes on special occasions like Independence Day or Republic Day.There are lot more such amazing recipes from my Mothers cookbook.Which I have not tried yet.And after coming to Australia I am missing Mom's recipes.So on this Independence day I decided to try Tiranga Kofta in spite of spending a very busy day organizing an event in support of Anna Hazare.I am happy to say that both the events (Support to Anna Hazare and Making Of Tiranga Kofta) were successful :)
 

Here is the Most Awaited Recipe Of  Tiranga Kofta :-

Ingredients:-
ingredients I am mentioning are for making 4 Koftas which after cutting into two halves will become 8 koftas. Please vary ingredients as per your need.

(for Kofta)

• 2 Big sizes Carrots
• 250 Paneer
• 500 grams Spinach
• 4 Boiled Potatoes
• 1 cup Bread Crumbs
• Gram Floor (optional)
• Salt.
• Oil to fry.

(for Gravy)

• 4 Big Size Onions
• 1 cup Cashew paste
• 2 Tbsp Ginger Garlic paste
• 1 Bay Leaf
• 4 Cloves
• 1 inch Cinnamon
• 1 Tbsp Kasoori Methi
• 1 Tbsp  Saunf
• 1 Tbsp Coriander Powder
• 1 tsp Cumin Powder
• 2 tsp Red Chili Powder
•  1 tsp Garam Masala
• 3 Cup Milk
• 1/2 Cup Cream(optional)
• Salt
• Oil.

Recipe For Tiranga Kofta :-

       We need to make balls out of carrot (orange/saffron) ,paneer(White) and spinach (Green) Colour.The innermost kofta ball will be carrot,middle one will be paneer and the outermost layer will be spinach. We are using other ingredients i.e. bread crumbs,potatoes and gram floor for binding purpose.

       While taking the quantities make sure that carrot balls are the smallest so will be required in least quantity,then paneer slightly more in quantity and spinach paste in large quantity.

       Lets see how I made these tricolor balls.

1. Boil potatoes and carrots.Drain and peel off.
2. Steam the spinach in a little water for 2 minutes.Take out of heat.Let it cool.Then grind into fine paste.
3. Grate paneer,carrots and potatoes individually.(wipe of ur hand before using different colour ingredient.)
4. Take grated boiled carrots and mix 1/4th of potatoes. Mash well. Add little salt to taste.(if the carrots are not Dark Orange color can add a little orange color to it)
5. Make a firm dough out of this mixture and make small balls of diameter around 1 inch.
6. Similarly make firm dough of Paneer , 2/4th potatoes,and bread crumbs. Make balls bigger than  carrot balls around 2.5 inch.
7. Flatten by pressing between palm and cover is around carrot balls. Can add little more Paneer dough to patch up the uncovered area.
8. Now for the outermost layer take th spinach paste and add remaining potatoes and make dough.It will be hardest to make dough out of spinach because of its watery texture. Slowly keep on adding bread crumbs and/or gram flour unless the mixture becomes thick enough to cover the paneer balls.
9. Now cover the Paneer layered ball with the spinach dough.
10. Take enough oil in a frying pan to fry these koftas.
11. Roll the kofta balls in gram flour and then deep fry until it becomes greenish golden in color.
12. Take out and let them cool.
13. After cooling cut the koftas by a sharp knife into two halves. Remember that cutting the koftas when they are warm may spoil its shape and texture.
14. Our Koftas are ready.Lets see the gravy recipe.

Recipe For Tiranga Kofta Gravy:-

1. Shallow fray onion , ginger garlic paste , bay leaf , cinnamon and cloves  in 1 tbsp oil till onion becomes light golden in color.
2. After cooling grind it with all the spices except garam masala to form a fine paste.Can add a little water or milk while grinding.
3. Now take 2 tbsp oil in a pan and heat it.
4. Add the entire masala paste and stir till oil comes out of it.
5. Add milk and boil.
6. Add Garam Masala and let it boil again to form a semi thick gravy.
7. Finally add salt and cream and stir again.
8. Remove from heat. Gravy is ready to serve.

While serving first pour the gravy and then put the koftas. Enjoy with Naan,Fulka or Paratha.

Matar Paneer

Today I had an awesome day with my friends.Been to Boronia Garden for a picnic cum potluck party and enjoyed Appam made by Swathi , Masala Biryani by Dipti , and soft soft chapatis by Kavita.Evryone liked my Matar Paner dish...and on their special request I m writing today's post...taking time from my extra busy life :)

Ingredients:

• 250 grams Paneer (cottage cheese)
• 200 grams Matar (Green Peas)
• 1 Big Onion
• 1/2 a Cup Tomato Puree
• 15 Cashews 
• 1 Cup Full Cream Milk
• Butter 1 Tbsp
• Oil to fry and cook
• Salt to taste.

Spices:-

• 1 Bay leaf
• 1/2 inch Cinnamon (dalchini)
• 4 Laung (Cloves)
• 1 tsp Red Chili Powder
• 1 tbsp Dhania Powder(coriander Powder)
• 1 tsp Jeera Powder(Cumin Powder)
• 2 tsp Ginger Garlic Paste
• 2 tsp Kasoori Methi
• 2 tsp Saunf
• 1 tsp Garam Masala 

Matar Paneer Recipe :-

1. Fry the Paneer cubes to golden color.
2. Cut the onion into rough slices and Saute with bay leaf ,cinnamon  and cloves in 1 tsp oil for 2-3 minutes.Rmove from heat and let it be cool.Then grind it with all the spices (except garam masala) metioned in the ingredients.
3. Grind tomatoes to fine puree or u can use ready made tomato puree.
4. Soak the cashews in little water and grind them to make fine paste.
5. Heat 1 tsp oil in cooking pan and add tomato puree and stir well unless oil starts to separate from the tomato puree.
6. Add onion masala paste.stir well for 3 minutes.
7. Add Cashew Paste and Milk.Stir.
8. Add Paneer and Matar.Stir well.
9. Add 1 cup of water and let it boil.
10. After it starts to boil add the garam masala and salt.Stir well.
11. Can add fresh cream to garnish.
12. Serve hot with fulka or naan.

Instant Dhokla

Have you ever wondered about making Dhokla and that too very fast when you are expecting some unexpected guests.Well recently I had come across such situation.Then I remembered how my Mom used to make Instant Dhoklas at such situations.I really didn't know that it is so easy until I made it by myself.What I did is simply browsed some recipe sites and cleared my doubts by asking my Mom.Mom's Dhokla recipe is a traditional steaming method.I decided to try both The Tradional Steaming Dhokla and The Mocrowave Dhokla.And to know the taste difference I kept the batter same and cooked them seperately in Idali Cooker and in Microwave Bowl.Lets see how I did it.

Ingredients:

For Dhokla:-

• 1 Cup Besan(gram floor)
• 1 Cup Rava (semolina)
• 1 Cup Curd
• 1 Tsp Ginger (finely grated)
• 1 tsp Green Chillies (finely crushed)
• 1 tsp Coriender Leaves (finely chopped)
• 1 tbsp lemon juice
• 1 Tsp Oil
• Sault to taste
• 1 tsp Sugar
• 1 tsp Soda or Eno (Fruit Salt)

For Ganishing :-

• 1/4 Cup Coriander leaves Chopped
• 6-7 Curry Leaves
• 4 green Chillies
• Cumin Seeds
• Mustard Seeds
• Sugar Syrup(2 tbsp Sugar Dissolved in 1/2 a Cup water)
• 1 tsp Hing (Asafoetida)
• 4 tbsp Oil
• Grated Coconut.

Recipe For Instant Dhokla :-

1. Mix Rava and Besan with all the spices except Soda/Eno.Add a little water and stir the mixture.Keep adding water in small proportion to avoid lumps.Make a smooth batter of it not too thick not too watery.
2. Keep this batter aside for atleast 30 mins.
3. By that time grease the Idli pots or Dhokla pan or Baking Pot or simply any Metal pot  with a little oil.
4. Boil some water in a big vessel.
5. Now stir the Dhokla batter and add the Soda/Eno and stir for few seconds.
6. Immediately pour the batter in the greased pot and keep it in the vessel in which water is boiling.Cover with a lid.
7. Cook for 10-12 mins.
8. Remove from the cooker and let it cool for few minutes.

For Microwave Dhokla:-

1. Mix Rava and Besan with all the spices except Soda/Eno.Add a little water and stir the mixture.Keep adding water in small proportion to avoid lumps.Make a smooth batter of it not too thick not too watery.
2. Keep this batter aside for atleast 30 mins.
3. Grease the microwave bowl. 
4. Stir the Dhokla batter and add the Soda/Eno and stir for few seconds.
5. Pour it immedietly in the bowl and microwave it for 2-2.5 minutes on high power.

Garnishing The Dhoklas:-

1. Heat the oil in a small pan or kadhai.
2. Add mustard seeds and cumis seeds.
3. When it start to crack add Hing and stir.
4. Add curry leaves and Green Chilies.
5. Let it splatter and add 1 tsp of salt.And remove from flame.
6. Pour the sugar syrup on the cool dhokla evenly by a small spoon.
7. Pour the seasoning on the Dhokla.
8. Garnish with coriander leaves and grated coconut.
9. Cut into desired size and shapes if cooked in baking tray.
10. Serve with Coriander Chutney or Tomato Sauce.  

Tips While Making Dhokla:-

• Add soda/Eno just before pouring into vessel or bowl,otherwise the Dhokla will not become spongy.
• Let the Dhokla cool before mixing the sugar syrup,otherwise the Dhokla will become sticky and wet.
• Sugar syrup is necessary for the Dhokla to make it soft from inside,otherwise it will become dry.

Mix Veg Paratha

Stuffed Parathas one of the most popular dish among North Indians.I am a big fan of all kind of stuffed parathas specially made by my mom.She can make a number of types of stuffed paratha.One of my favorite one is Mix Veg Paratha or Shahi Paratha. It is combination of various different kind of parathas like carrot paratha,gobi paratha,aloo paratha,paneer paratha,peas paratha etc.I made it one weekend to finish all the vegetables left to clear my refrigerator.It was my first attempt to  try Mix Veg Paratha.But it tasted so good that my husband named it "Shahi Paratha". Lets see the recipe of Shahi Paratha.

Mix Veg Paratha

Ingredients:-

• Boiled Potatoes 3 
• Carrot 1
• Cauliflower Grated 2/3rd cup
• Green Peas 1/2 Cup
• Onion finely cut 1/2 Cup
• Paneer Grated 1/2 Cup
• Kasoori Methi 2 Tbsp
• Green Chilies 2 Finely Chopped
• Coriander Leaves Finely chopped 1 Tbsp
• Cumin Seeds
• Mustard Seeds
• Cumin Powder 1 tsp
• Coriander Powder 1 tsp
• Red Chili powder 1 tsp
• Garam Masala Powder 1tsp
• Ginger Paste 1/2 tsp
• Garlic Paste 1/2 tsp
• Salt to taste 
• Oil  2 Tbsp

For Dough :-

• 3 Cups Whole Wheat Flour
• Water to kneed
• 1 tsp Salt
• 2 tbsp Oil

Recipe For Mix Veg Paratha:- 

How to make stuffing for mix veg paratha:-

 Cauliflower

1. First of all add oil and salt in the flour and kneed to make a soft dough.
2. Cover with a damp cloth or lid and keep aside.
3. Boil the potatoes and carrot together.
4. Boil Green peas and Cauliflower separately.
5. Drain all the vegetables so that no water would be left inside.
6. After draining  mash all the veges separately.
7. Now take oil in a pan and heat it.
8. Add cumin seeds and mustard seeds.when they start to make noise add green chili and ginger-garlic paste.Stir it for few seconds.
9. Add coriander powder,cumin powder and red chili powder and stir well.
10. Add vegetables now starting with cauliflower and carrot.Mix well.Saute it for 5 minutes.
11. Add potatoes and peas, stir well finally add garam masala,salt,paneer,kasoori methi and coriander leaves.Saute well.
12. Make sure that the mixer is not too loose to stuff.If u think that it is loose then can thicken it by adding gram floor.

How to make Mix Veg Paratha:-

1. Take lemon sized ball out of the dough and roll it with the help of roller.
2. And make orange sized roll. Put the Stuffing in this roll . 
3. Pack well from all sides.Apply some dry flour from both sides and roll very softly.
4. Take care that the stuffing should not come out.And make paratha of medium size and thickness.
5. Heat the tawa.Grese with 2-3 drops of oil and place the paratha slowly.
6. Let it cook from one side and when bubble start appearing from upper side sprinkle few drops of oil.And turn it.
7. When both sides are cooked, put oil and spread it to both the surfaces. 
8. Cook till paratha turns golden red.
9. Put 1 tsp butter on paratha and serve hot with chutneys or sause .
   

Tips While Making Stuffed Paratha:-

• The dough should be very soft otherwise the stuffing will come out while rolling and the parathas will break.
• Stuffing should not be very loose or wetotherwise it will come out of the dough while rolling.
• Dough and Stuffing should be of equal consistency.
• Can thicken the stuffing by adding little gram flour while sauting.
• In mix veg parathas the wet vegetables like carrot and cauliflower should be cooked first.
• Always cook on medium flame otherwise the parathas will become extra crunchy.

Instant Dhokla , Jhatpat Dhokla

Have you ever wondered about making Dhokla and that too very fast when you are expecting some unexpected guests.Well recently I had come across such situation.Then I remembered how my Mom used to make Instant Dhoklas at such situations.I really didn't know that it is so easy until I made it by myself.What I did is simply browsed some recipe sites and cleared my doubts by asking my Mom.Mom's Dhokla recipe is a traditional steaming method.I decided to try both The Tradional Steaming Dhokla and The Mocrowave Dhokla.And to know the taste difference I kept the batter same and cooked them seperately in Idali Cooker and in Microwave Bowl.Lets see how I did it.

Ingredients:

For Dhokla:-

• 1 Cup Besan(gram floor)
• 1 Cup Rava (semolina)
• 1 Cup Curd
• 1 Tsp Ginger (finely grated)
• 1 tsp Green Chillies (finely crushed)
• 1 tsp Coriender Leaves (finely chopped)
• 1 tbsp lemon juice
• 1 Tsp Oil
• Sault to taste
• 1 tsp Sugar
• 1 tsp Soda or Eno (Fruit Salt)

For Ganishing :-

• 1/4 Cup Coriander leaves Chopped
• 6-7 Curry Leaves
• 4 green Chillies
• Cumin Seeds
• Mustard Seeds
• Sugar Syrup(2 tbsp Sugar Dissolved in 1/2 a Cup water)
• 1 tsp Hing (Asafoetida)
• 4 tbsp Oil
• Grated Coconut.

Recipe For Instant Dhokla :-

1. Mix Rava and Besan with all the spices except Soda/Eno.Add a little water and stir the mixture.Keep adding water in small proportion to avoid lumps.Make a smooth batter of it not too thick not too watery.
2. Keep this batter aside for atleast 30 mins.
3. By that time grease the Idli pots or Dhokla pan or Baking Pot or simply any Metal pot  with a little oil.
4. Boil some water in a big vessel.
5. Now stir the Dhokla batter and add the Soda/Eno and stir for few seconds.
6. Immediately pour the batter in the greased pot and keep it in the vessel in which water is boiling.Cover with a lid.
7. Cook for 10-12 mins.
8. Remove from the cooker and let it cool for few minutes.

For Microwave Dhokla:-

1. Mix Rava and Besan with all the spices except Soda/Eno.Add a little water and stir the mixture.Keep adding water in small proportion to avoid lumps.Make a smooth batter of it not too thick not too watery.
2. Keep this batter aside for atleast 30 mins.
3. Grease the microwave bowl. 
4. Stir the Dhokla batter and add the Soda/Eno and stir for few seconds.
5. Pour it immedietly in the bowl and microwave it for 2-2.5 minutes on high power.

Garnishing The Dhoklas:-

1. Heat the oil in a small pan or kadhai.
2. Add mustard seeds and cumis seeds.
3. When it start to crack add Hing and stir.
4. Add curry leaves and Green Chilies.
5. Let it splatter and add 1 tsp of salt.And remove from flame.
6. Pour the sugar syrup on the cool dhokla evenly by a small spoon.
7. Pour the seasoning on the Dhokla.
8. Garnish with coriander leaves and grated coconut.
9. Cut into desired size and shapes if cooked in baking tray.
10. Serve with Coriander Chutney or Tomato Sauce.  

Tips While Making Dhokla:-

• Add soda/Eno just before pouring into vessel or bowl,otherwise the Dhokla will not become spongy.
• Let the Dhokla cool before mixing the sugar syrup,otherwise the Dhokla will become sticky and wet.
• Sugar syrup is necessary for the Dhokla to make it soft from inside,otherwise it will become dry.

Kalakand Rabdi

Kalakand has always been my favorite sweet.But unfortunately we cant get them easily in Sydney.So I used to make it at home.But yesterday while making kalakand accidentally while increasing the quantity of half made Kalakand it became something else and believe me  which was even more tasty than Kalakand.Here goes the recipe of Kalakand which became Rabdi.

Ingredients:-

• Condensed or full cream milk - 6 cup
• citric acit or lemon juice or alum 
• Almond Flakes
• Cardamom powder - 2tsp
• Sugar 1 cup

1. Boil 2 cups of whole milk and add 2 drops of lemon(citric acid) or Fitkari(alum) or vinegar.Stirr well.
2. When milk curdles kepp aside for 15 mins.
3. Mieanwhile Stir the rest 6 cups of milk in a nonstick pan. Make sure the milk should not burn.
4. Stirr till the quantity of milk reduces to half.Add 3 tb spoons of milk powder to increase the thickness.
5. Now take the curdled milk and drain the excess water with the help of thin cloth.
6. Add the curdled milk (paneer) to the boiling milk.Stirr well for 5 mins.
7. Add sugar and cardamom.Stir.
8. Remove from burner.
9. Garnish with almond flakes.
10. Kalakand Rabdi is ready to serve.It tastes best when served chilled.