Festive Recipe – Traditional Besan Laddu


 

There is no mithai more soul satisfying than perfectly made besan laddoos. I make the rawa – besan laddoos and besan barfi too but these remain my first choice. Over the years I have perfected the texture and taste of these laddoos so sharing my recipe.

Use of home made tagar or boora is the secret to the goodness of these laddoos. If I am unable to make tagar at home I go for organic, chemical free pure bura/boora. Powdered granular sugar is no match to this and isn’t used in the original prasad laddoos.

My mother is from Banaras and she fondly remembers the Sankatmochan laddoos. The subtle flavor of those besan laddoos have a mild fragrance of  tulsi ( Holy Basil) leaves which are kept along with the prasad in a palm leaf box. Usually when I make them I keep a few tulsi leaves in the box in which I store the laddoos. Just for sentimental reasons.

If you have been to Sankatmochan Mandir then these will bring back the memories for sure. Though every place has its unique experience and no laddoos can taste like the ones you get there, these come close to having the real ones. Maybe it the essence of the place that makes them very special. Do visit the mandir once at least. Everyone should experience Banaras at least once in a lifetime.

The last time I tasted Sankatmochan laddu was in March 2016, at the Banaras ka khana – showcase, a food festival at the Oberoi Hotel, Gurgaon, curated by Sangeeta khanna along with Chef Manish Sharma, Chef Ravitej Nath and team. An unforgettable experience.

I also prefer the laddoos to be mildly sweet. Too much sugar, in my opinion, masks the flavor of roasted besan. It is a personal choice. I used organic, desi, chemical free Bura in this recipe.

Ingredients : 

Chickpea flour / besan ( the coarse variety) – 300 gm

Bura Cheeni / Crystalline sugar / tagar – 150 – 200 gm

Green cardamom powder – 1/4 tsp

Ghee / Clarified butter –  150 gm ( just enough for binding)

A few Holy basil / Tulsi leaves

Steps : 

Choose a coarse variety of besan ( mota besan) to make laddoos. It gives them a good grainy texture.

Heat a thick base kadhai and lower the flame. Add besan and dry roast it till it changes color slightly. Keep stirring to avoid burning.

Add the ghee and mix it properly. Roast on low- medium flame. As you keep stirring you will notice the changes in the mixture. It will be crumbly at first then loosen up a bit as it gets roasted. The color will change to different shades of brown from the golden yellow it was. I prefer slightly more roasted laddoos. The ones  we get in the market are lighter in color. The aroma is an indicator of a well roasted besan ghee mixture. There is no word to explain it other than khamang or sondha. I hope you know what I mean.

Make sure the flame is low or the besan will either burn or get extra roasted which we do not want at any coast. Once you get the desired color, add the boora cheeni and the green cardamom powder.

Gently mix everything and roast for another 2-3 minutes. Turn off the gas and take out the mixture in a broad thali or parat or plate. You can add the tulsi leaves at this point like I did but it is not essential. I just experimented due to sheer nostalgia. Don’t bind them in laddoos.

Let the mixture become cool enough to handle and quickly make the laddoos of desired size. I make them walnut size or bite size as I call them.

If the mixture begins to solidify you can heat it again to allow ghee to melt for binding. Warm mixture binds well.

Make all the laddoos and store in an airtight container along with some tulsi leaves.

I forgot to click the step by step pictures but will add soon when the next batch is made. Will try and make tagar / boora at home and will post the recipe. 

You can add dry fruits like finely chopped almonds, raisins etc. I prefer them without any added stuff but do make some for those who prefer that.  These were made a few months back with raisins. Smaller than the walnut size I make as i noticed the familia breaking the bigger ones into half and eating. So, for small hungers. 🙂

 

On that note, Happy festivities to all my readers. Stay blessed and loved. Ignore the bad photography skills. Make these and trust me all you will ever remember is the taste.

 

 

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Power Packed Dry Fruit And Sattu (Roasted Chickpea Flour) Ladoo (No Cooking)


Easy, nutritious bite size gluten free ladoos that can be made in less than 15 minutes. There is no added sweetener and you can omit the ghee in case you want to make it totally guilt free. Though I must tell you that ghee or clarified butter is good for health if used in moderation.

I already have one more sattu laddoo recipe on my blog. Those are the plain ones. You can check them by clicking on the link. Chana Sattu Laddoo  This post also has the recipe to make sattu at home.

Sattu  is the cheapest source of protein you can get. You can make it from bhuna chana or roasted chickpeas that are easily available in the market. Once you grind them and make it into flour it doesn’t need any roasting or cooking for using in any of the dishes. It has low Glycemic Index and high fiber content and is one of the highest sources of vegetarian proteins that is easily digestible and also of calcium and magnesium. It provides iron too.

I have some recipes with sattu in my blog which you can explore later.  Read all about it in the post link posted above.

I have used popped amaranth in these laddoos. You can see another recipe here –

Popped amaranth dry fruit Laddoo  

Popped amaranth contains a whooping  9 gm of complete protein in one cup. Much more than the much touted quinoa.

Enjoy this as a post or pre-workout snack. Pack it in tiffin box for kids or eat whenever small hunger strikes.

Actually I wanted to make the dry fruit laddu minus these two ingredients and then I got greedy and added them too to make this a combo power ball of nutrition.

There are no strict measurements but still I will give you an approximate idea.

Ingredients :

Fresh homemade Chana Sattu – 100 gm

Pitted dates – 10

Dried figs – 6-8

Mixed nuts ( soaked, roasted and chopped fine) – 1/2 cup

Mixed seeds  ( soaked & roasted) – 4 tablespoon

Raisins – 10-15

Cardamom Powder – 1/4 tsp

Ghee (warmed) – 1 tbsp ( optional)

Steps :

Gather all the ingredients in one place.

For just the dry fruit laddoo,  blend dates and figs coarsely in a mixer then remove it in a plate. Pulse the chopped dry fruits, raisins, seeds coarsely. ( if you chop very fine then omit this step)

In a large bowl mix the date and fig mixture with the chopped nuts and seeds mixture. Rub in with your fingers so that both the mixtures get properly incorporated. Now make small bite size balls and store in an airtight container. If you heat the dates/figs then the shelf life is more.

To make the ladoo / laddu with sattu :

Coarsely pulse the chopped dates and figs in a blender.

In a large bowl take sattu, add the dates/figs mixture and the finely chopped or coarsely ground nuts/seeds mixture, popped amaranth and warm ghee ( if using).

Now rub in with your fingers so that the the entire mixture resembles a crumble. Keep mixing with fingers  till it starts looking like a dough.

Now, make bite size balls or ladoos with it.

Store in an airtight container.

Note –  It is totally up to you to soak the seeds or nuts. I soaked them for 6 hours and then let them dry overnight. Roasted them very lightly before mixing for ladoo. I didn’t soak the dates and figs.

Moisture will reduce the shelf life so you take a call on this. If the dates / figs are very dry you can microwave them in a safe dish for a minute or two.

The sweetness of the ladoos will depend on the amount and quality of dates/figs you have used. Once the mixture is ready and you find it less sweet for your taste then add a little honey. I prefer to keep it low in sweetness.

I used almonds, pistachio, cashew, pumpkin seeds, sunflower seeds, organic popped amaranth seeds for this recipe.  You can use whatever combination you desire.

Slightly roasted grated dry coconut can also be added.

You can change the proportions according to the number of ladoos you wish to make.

Khubani Ki Barfi | Apricot Fudge


I have a weakness for fresh apricots but when they are not in season I go for the dried ones. Usually I make the khubani ka meetha, the traditional exotic dessert from Hyderabad with the whole dried apricots but for the other recipes like this one I use the other variety. I try to get the ones not treated with sulfur as far as possible. The organic ones are darker in color and have a coarse texture.

Apricot is one of the stone fruits that has glorious orange color when cooked. I make compote, jam, chutney, roast or caramelize them. I also poach them with cinnamon and other autumnal spices. Apricots pair magically with chicken dishes so I use them in baked dishes or casseroles too. They taste fabulous in sorbet too.

The healthier use is to toss them in salads apart from just having it as it is. The dried fruit is full of carotenoide and potassium. Rich in fiber content it has low glycemic index and fat, it is also packed with many essential nutrients.

So, you see summers are not just about mangoes, they are also about these lovely stone fruits. You can see some more of my recipes with apricots Here and Here. I will be putting up more with the dried ones later.

This Fudge or Barfi is practically a cross between khubani ka meetha and apricot halwa. I prefer to cut it in squares or rectangles but you can make ladoos from it too. There are many variations of this fudge. One is with fresh pitted dates that does not require any sugar and is healthier. I use lots of nuts ( powdered or coarsely grounded) in these fudges or ladoos. I also add dried figs to make them power packed with nutrients. The natural sugars make them sweet so there is no need to add the commercial sugar.

The spices used are mostly green cardamom and clove powder. I use saffron when I want to indulge. It is optional.  I am sure you’ll the flavor and texture of this barfi. A little chewy and grainy unlike other burfis, this one is also gluten free.

Ingredients : 

Dried Apricots – 400 gm

Sugar – 1/2 Cup ( as required) (Not required if you use Sweetened condensed milk)

Sweetened condensed milk- 4 tbsp

Saffron – 4-6 threads ( soaked in a little warm water)

Dry fruits – Nuts of your choice ( almonds/ pistachios pair well)

Edible Silver leaf (vark)  – Optional

Cloves – 4-5  ( freshly ground in to a fine powder)

Green cardamom seeds – 3-4 ( freshly ground in to a fine powder )

Ghee –  2-3 tbsp

Steps :

If using whole dry apricots, soak them in warm water till they become plump and then remove the stone. To use pitted ones either add enough water to cover them and microwave for 20 seconds on high or soak for an hour at least in warm water.  Use just enough water as we will not use it in the recipe.

Drain the water once the fruit is plump and chop is roughly. Put in a blender and make a coarse puree. I love the little pieces in the fudge. They give the barfi a nice texture.

Heat a non stick pan or wok and add ghee. Once it melts add the pureed apricots and stir on a medium low heat. Let it cook for 5-10 minutes till the rawness goes. ( Don’t brown it)

Add sugar or condensed milk and stir till the mixture comes together and the ghee leaves the sides. Add the chopped nuts and saffron and mix well. I sometimes powder the nuts as a few elders find it difficult to eat chopped nuts. You may adjust sugar as per your need. I prefer the slight tang of the fruit and like my barfi less sweet.

Cook for another 10 minutes on low heat.

Meanwhile take a tray / plate / low cake tin / cookie sheet and grease it with ghee. I used the foil to line it but realized it sticks to the fudge even when greased so avoid.

Let the mixture cool and the transfer it to the greased tray. Spread evenly and garnish with shredded nuts and edible silver leaf if using.

Let it now set for  till you feel it can be cut easily. As the burfi is grainy and more halwa like it will be good to refrigerate  the  ready mix for a while before cutting.

Cut into squares or rectangles and serve. You can store it in an airtight container and keep in fridge for a day or two.

I made it for my niece and she loved it. If you make it then do let me know in the comment section.

Tip:

At the stage when the mixture is ready to be transferred you can simply spoon it out in a bowl and garnish to serve as a halwa too. Eat it warm unlike the cooled fudge.

If you use dates and / or / dried figs in this recipe then soak them similarly and blend in to a coarse grainy mixture. You need not use sugar or condensed milk. Use less ghee in this version.

I also discovered that greasing the tray with an oil spray is better as ghee tends to become condensed as the mixture cools and then it’s tough to cut the barfi neatly. It sticks to the tray. You may sometime have to five it the desired shape by pressing gently with the fingers.

You can try cinnamon to spice it. Omit the green cardamom.

 

Mango Phirni With Mango Roses | Indian Mango Rice Pudding With Mango Roses


Mangoes are in season and there is nothing more satiating than this dessert. Fragrant rice in full cream milk with flavor of ripe mangoes is delicately delicious and looks fantastic with the mango roses. This was my first attempt in making the roses and the mangoes were so juicy and ripe that it didn’t work the way I wanted but then it was fun and lip smacking.  I also discovered an easier way of getting those roses right which I will share later along with some other fruit and vegetable flowers.

The secret to a good phirni is the coarsely ground rise that has a semolina like texture. Traditionally it is served in mitti ka kasora or a small earthenware bowl. I didn’t have those so used a clay pot to chill the phirni then served in glass bowls. Nuts, saffron, silver leaf are used traditionally as a garnish but with the gorgeous mango flavour and roses on top I did not use anything extra. Creamy and grainy, this is a perfect dessert after a lavish meal.

Ingredients : 

  • Mango puree – 1 cup
  • Raw Basmati Rice – 31/2 tbs ( Soaked)
  • Mangoes – 1-2 ( For the roses)
  • Condensed Milk ( Milkmaid ) – 3/4 Cup ( adjust according to the sweetness of mangoes)
  • Full Fat Milk – 4 Cups
  • Saffron Threads – 5-6 ( Soaked in warm milk)
  • Almonds – 6-7 soaked / skinned / ground to a paste
  • Nuts / Raisins – for garnish ( as desired)
  • Green cardamom powder – 1/4 tsp

 

Steps : 

  1. Soak rice in water for 30 minutes at least.
  2. Rinse and blend in the food processor with a little milk or water to make a smooth yet coarse paste. The rice should not become powdery.
  3. Heat the milk in heavy bottom pan and bring in to boil. Keep stirring and reduce it for about 15 minutes.
  4. Add the rice and almond pastes, stirring continuously on low heat. Make sure no lumps are formed.
  5. Add saffron and keep simmering on low heat till the rawness of ricer goes away.
  6. Add condensed milk and stir till it thickens to pudding like consistency. Turn off the gas. Add cardamom powder.
  7. Let the mixture cool on the counter and then st
  8. ir in the fresh mango puree. Mix it to get a smooth texture.
  9. Add the desired nuts and pour into the earthen pot or any serving pot you are using. Let it chill in the fridge so it sets properly.
  10. Meanwhile make mango roses and cool them. Before serving arrange the roses as desired and serve chilled.

  1. To make mango roses : Peel a hard yet ripe mango and cut the two side slices. Remove an inch from the sides and slice thinly. Arrange it the thin slices to form the petals and place it on the chilled phirni.

 

My Tip:
Keep the sugar level mild in phirni for excellent taste. You can layer white phirni and mango phirni alternately in individual glasses or serve in individual earthen bowls too. If serving individually you can add chopped mango pieces or simply drizzle finely chopped pistachios and almond shavings.
You can layer the phirni in individual glasses. For that take out a portion of phirni before adding the mango pulp and chill. Once the mango phirni is ready, spoon some mango puree in chilled glasses and layer the two phirni alternately. Garnish with chopped mango pieces or nuts.

 

 

 

Quick Recipes With Popped Amaranth Seeds


Amaranth, the royal grain, is known as Raamdana/ Ramdana, Rajgira in India. Actually it is not a grain but seeds of the Amaranth plant. These tiny seeds  pop up  when roasted to become light and fluffy and provide more protein content than the much touted quinoa. A whooping  9 gm of complete protein in one cup. Amaranth contains all the essential amino acids which makes it much better than any seed/grain.

This tiny yet power packed seed is a store house of many essential nutrients. It has a significant amount of calcium, magnesium, potassium, phosphorus, iron and Vitamin C. Another good thing is that it is gluten free so people who are celiac or gluten intolerant can easly incorporate it in their meals.

I have very fond memories of munching on raamdana ladoos as a child. Light and mildly sweetened with jaggery they are the best snacks to have at all ages as they are easy to digest too. We even used these popped seeds in porridge, both sweet and savory. Raamdana is very versatile and you just need to be innovative to include it daily in your diet one way or the other. You can use them in cutlets, frappes, ladoos, soups, muffins, breads, cakes, quiche, energy bars or use it as a breakfast cereal or baby food or sprinkle over salads etc. .

Here I made some quick sweets and a frappe using Organic popped amaranth seeds from I Say Organics. 

Dates, Mix Dry Fruit and Popped Amarath Ladoos 

This is a fantastic easy and quick recipes which can be made with or without cooking if you already have the amaranth seeds popped.

You can make bite size balls to eat as snacks. The size depends on your wish. I make them small so I can eat it often. There is no oil/ghee or added sugar so that makes these a wonderful snack.

To make these nutritious ladoos you will need :

Dates –  1 cup pitted (good quality)

Popped Amaranth / Rajgira Seeds – 1 Cup

Chopped or Powdered Mix dry fruits ( Almonds, raisins, cashews. walnuts etc. ) – 1/2 cup

Any seeds ( flax seeds sesame seeds) if you desire – 2 tablespoon

( If you have the  wet dates then no cooking is required but if the dates are dry then they need to be heated a bit. )

Method – 

Pit and chop the dates fine.

Dry roast the nuts and chop or powder them as per your taste. If using seeds then dry roast them too but take care not to over roast. Just light roasting is fine.

If  you are using dry dates then heat a non stick pan and add chopped dates to it.

Keep the flame low and stir till the dates soften.

Add the nut mixture,  seed mixture and popped ramdana, give it a nice sir and switch off the gas.

Remove the mixture in a plate and mix it thoroughly so that everything gets incorporated nicely.

Make small balls of the mixture and let them cool before putting them in an airtight container. Eat these  nutritious power packed ladoos any time of the day. I am sure kids wuld love them too. Do give it a try.

If yo uare using the soft, wet dates then just chop them and put the dates and powder/chopped dry fruit mixture in a blender and mix till a gooey mix is obtained. Take it out in a bowl and make small bite size balls from it.

Ramdana/ Popped Amaranth Brittle/ Chikki 

Our next recipe is for the brittle made of raamdana.  I have used Organic jaggery and popped amaranth seeds from I Say Organics in this recipe to get the maximum benefits from the ingredients.

Ingredients: 

Popped Amaranth Seeds / Rajgira / Ramdana – 1/2 Cup

Organic Jaggery – 1/2 Cup ( you can use Palm Jaggery too. Crumble it or cut into slivers with a sharp knife.)

Ghee/ coconut oil – 1 tbsp ( coconut oil for vegans)

Pinch of salt

Method – 

Grease a baking tray/ plate with oil and set it aside.

Put a heavy bottom pan on medium heat and add the oil or ghee to it.

Add the grated or crumbled Jaggery with a pinch of salt. I don’t use shakkar or granulated jaggery.

Stir it constantly till the jaggery melts and there are no lumps. Keep the heat low if required so the jaggery doesn’t burn. It will become more like a syrup.

Add ramdana / amaranth seeds and mix well.

Pour the mixture in the greased tin and

spread it evenly with a spatula.

Let it set for 20-30 min then remove it from the baking tray and either break into pieces or cut into squares.

Keep in an airtight container.

Note- Some people make a syrup or Paak of jaggery with water. I prefer it this way. To make it crisp you’ll need to melt the jaggery a little longer without burning. I just wait till it dissolves completely and add amaranth.  This chikki/brittle is a bit softer than the market version.

Popped Amaranth seeds Parfait with Mixed Fruit And Nuts 

I love yogurt Parfaits and this is one of my favorites. You can do so much with this basic recipe. Add any fruits, nuts, seeds to it with natural sweetness of fruits and perhaps some home made preserve or organic honey  or organic jaggery slivers/ granules if you like it sweeter. Dates/ Prunes make this frappe very delicious and naturally sweet too.

Ingredients –

Chopped Prunes or Dates

Popped Amaranth seeds

Chopped mix nuts (walnut, cashew, almonds etc and  mixed raisins ( black, gloden)

Hung yogurt

Homemade preserve/ honey/ maple or date syrup/ molasses or jaggery

Method 

Just layer these ingredients one by one to make the parfait presentable or if in a rush just toss everything together  and have it. Both ways you’re getting the goodness of this power packed recipe. Top the frappe with the Preserve or any of the other sweetening ingredient mentioned above. It is entirety up to you what to add/remove.

Make it as healthy and innovative as you desire.

Hope you liked these recipes. Do try and let me know in the comment section about your experience.

Chilling With Mangoes – A wholesome Parfait & Smoothie


I love fruit desserts especially those made with yogurt. These days mangoes are in season and the intense heat has added more sweetness to them. I bought a dozen of Kesar variety a few days ago and they were insanely sweet. Here are two healthy recipes to beat the sticky summer heat. The ingredients are the same but the tastes are different. Also, sometimes one wants to drink something refreshing yet nutritious rather than eat. So, we have two healthy choices here -A parfait and A Smoothie.

So, what’s different in this Mango Yogurt Parfait?

We are all familiar with overnight Oats and fruit Parfaits but here is a desi and healthy twist to that recipe with the lusciousness of mangoes and flattened/Beaten Rice or poha soaked in home cultured yogurt and lightly flavored. Enjoy this highly nutritious parfait as a dessert or a main breakfast dish to kick start your day.This recipe is inspired by blogger Sangeeta Khanna’s mango poha.

Flattened rice or poha is prebiotic and probiotic apart from being a rich source of many nutrients. It is easy to digest too.  I have more poha recipes on blog which you can explore and enjoy. Write ‘poha’ in the search tab and you will have them all.

 Mango Yogurt Parfait with Beaten Rice Flakes or Poha 

I can bet that once you have this refreshing Parfait you are surely gonna make it again. Choose ripe, juicy, fragrant mangoes and home cultured yogurt to reap the maximum nutritional benefits.

Ingredients :

  1. Chill the glasses in the fridge before assembling this versatile Parfait.
  2. Whip the yogurt with honey and chill it. That will make it an instant eat.
  3. Dry poha needs to be rinsed under filtered water in sieve and kept for sometime to
  4. Mix the soaked poha or flattened rice flakes in it. Mash and mix properly. Keep it in the fridge to puff up more and chill.
  5. In the mango puree add ginger juice and cardamom powder. Mix well. Chill.
  6. Now, take the serving glass or goblet and carefully put two spoons of mango puree in it then add a layer of yogurt poha mix. Alternate layers Till you reach 3/4 of the glass. You can layer them as per your choice.
  7. Keep the top layer of dahi poha and Top it with generous amount of cubed and chilled mango pieces.
  8. Refrigerate your Parfait a little more to set properly.
  9. Sprinkle granola, muesli or popped amaranth seeds (ramdana) or chopped nuts of your choice just before serving.
  10. Enjoy this wholesome utterly delicious healthy parfait any time of the day.

There are times when you are in rush and do not have time to relax and enjoy this Parfait but still want something healthy and filling. Don’t worry, just turn this into a delightful chilled smoothie and drink it up.
Mango , Banana, Yogurt Smoothie 
 Freeze the fresh mango pulp and chopped bananas or even cubes of mangoes. Soak the poha in yogurt overnight in the fridge ( 2 tablespoons in 1/2 cup yogurt + 1 teaspoon of honey if required). Next morning Put everything in a blender and blend into a thick delicious smoothie. You can add or omit poha and banana. The smoothie is so versatile. Add popped ramdana (1 tablespoon if not using poha) or cooked oats .You can add explore the possibilities of tongue ticking taste by adding any other fruit with mango or nuts/ dry fruits etc.
But, I love it just like this. Too many flavors mar the delightful taste of mangoes which we don’t want. 🙂
My Tip: Brown or red poha gives it a nutty flavor and is more nutritious than the off white one. Do not go for white bleached poha. Try and used organic products. Prefer popped ramdana as topping but here I used muesli as garnish. Use organic as far as possible.
I do not use blender to puree the mango. I do it the traditional aamras way, rolling and pressing the mango between palms and, making a slit at one end to squeeze out all the pulp then mashing it nicely with hand till no lumps are left. This way the pulp has a nice texture and it gives the Parfait a unique taste too. Yes, there is distinct difference in blended pulp and hand squeezed pulp which you will notice when you have the smoothie. 🙂
Hope you will make these and let me know your feedback. So, go grab some mangoes till they last and indulge.

Chana Sattu Or Roasted Gram Flour Laddoos


 

India has such wonderful variety of indigenous food for every season. When the hot summer sun unleashes its fury  one wants to turn to simple nutritious meals. Sattu is a wonder flour that can be consumed uncooked. Now, is’t it a wonderful thought? The cooling properties of sattu  make it a perfect summer choice. It has low glycemic index and high fiber content. It is one of the highest sources of vegetarian proteins that is easily digestible and also of calcium and magnesium. As it provides iron too, I find it very healthy  option for my anemia.

Most popular in the states of Bihar, Jharkhand and Eastern Uttar Pradesh this humble flour, often called “Poor man’s food”, is loaded with nutrition and has lots of health benefits.

One can make so many dishes from this roasted flour from litti, sattu paratha, sattu puri, sattu laddoo to sharbat and baby gruel, you can make anything with this easily digestible flour.  .

Sattu can be made with roasted  Jau (Barley), chana (Bengal Gram)  or even wheat.

Here is a simple way to make your fresh Sattu at home. I used to make do all this some years back but then slowly resorted to organic sattu from stores. Sometimes our domestic help would get it from her village and I would again postpone making my own. Food blogger and nutrition consultant Sangeeta Khanna wrote about the benefits of Sattu and posted some gorgeous recipes on her blog. I was inspired and thought of reviving my healthy eating regime.

All of us have grown up munching bhuna chana or roasted chana with skin, sometimes with jaggery. The skinned version is mostly used for chutneys or salads. The masala coated ones are best snacks to munch on. The plain ones best to make sattu.

Chana sattu or roasted Bengal gram flour:

Take roasted skinned Bengal gram and if you don’t mind a little extra fiber then add a handful of those with skin too. Now, grind them till they  turn into a fine flour. If I mix the two I keep the proportion of 2-1 ( two parts skinned+ one part with skin)

That’s it. See, how simple it is. You can omit the ones with skin if you like. It is a personal choice.

I have a recipe for Sweet Sattu drink Sweet Sattu drink Here and will post the other version and some other recipes soon but for now here is the recipe for laddoos that will make you drool. They are quick. They are healthy and require no cooking. In flat 15 minutes you are ready for a nutritious sweet. Even kids can make it, it is so simple.

I used organic honey in one recipe which I learned from Sangeeta’s blogpost  and another with very fine jaggery powder.

Two Versions of Chana Sattu Laddoos 

With Honey on the left and with Fine powdered jaggery on the right

For Laddoos with Honey 

Take I cup chana sattu  in a bowl and add 1 tablespoon of ghee (clarified butter) and two tablespoons of organic honey. Rub all the the ingredients together and bind the mixture to form small lemon size balls.

Your laddoos are ready to eat. 😀 

For Laddoos With Fine Shakkar or Powdered Jaggery 

Take 1 cup of chana Sattu and add 1 tablespoon of warm ghee (clarified butter) and two tablespoons of finely powdered gur or jaggery. (I had granuels so I churned them in the grinder till the powder became very fine) . Rub the ingredients together and bind it  to make  small lemon size balls.

I make the laddoos bite size so it doesn’t get wasted. One can have two if needed. A large laddoo often makes people hesitant. So make them small in size.

Tip- You can add powdered green cardamom seeds, raisins etc too. I love the simple roasted flavour of chana so rarely add anything else.

I made the ones with honey for the first time. The taste was unique and nice but I prefer the ones with shakkar or sometimes boora cheeni.

I hope some of you will make these and get back with feedback. I am sure kids would love them too.

Eat healthy and try to incorporate local, indigenous food on daily basis.  It is healthy and cheap.

 

Easy Mango Frozen Yogurt Recipe


Delhi markets are flooded with mangoes of all sorts. The Intense summer heat turns into sweetest of mangoes.  Safeda, Kesar, Sindura, Totapari, Begampalli, Neelam and you will even get Alphonso in bigger stores. Usually I thought Dasheri came after the rains but I see cartloads of them everywhere. After the rains it will be time for delicious Chausa and Langda.

When it comes to mangoes, no one can eat just one and as summer drifts away you are left longing for more. In my childhood summer rains brought Chussi aam, a small variety which we could suck and eat in dozens. I rarely find good ones these days. 

Mangoes need to be eaten with passion and abundance. They make me nostalgic. The first flush of aam ki baur (the flowers) and its intoxicating heady fragrance filling the summer afternoons. Lazying through the  holidays under the mango trees with friends or alone with a book. Stealing the raw ones while elders snoozed.

Raw mango with chili .. the tangy hotness. In my city summer dripped in mangoes which were put in buckets or tubs filled with cold water and then relished uncut. Raw mango pickles filled the home with mouth watering delight. The rope swings on the thick branches of mango trees and the anticipation of rains. It is all so special.

Eating with bare hands is the best way to enjoy mangoes. Juice trickling down the arms.Glasses of kachchi lassi (mix of water, milk and sugar) were forced down our throats after the mango eating session. I would run away before the ritual just to retain the flavor sweet ripeness in my mouth for just a little longer.

Though I do not like mango ice cream much, I love frozen yogurt made with luscious mangoes.

I think it is the next best thing to eating fresh mangoes as fruits. Aamras and aamrakhand also are some of my favorites.

This is a simple recipe of homemade mango frozen yogurt and can be made without an ice cream maker. You can make frozen yogurt with other fruits too, Make sure to whisk the mixture every 45 minutes to ensure  rich, smooth, creamy and ice- crystal free yogurt.

Ingredients:

Good quality ripe mangoes – 2-3 (2 cup of fresh frozen mango cubes)

Regular Yogurt – 1 Cup (you can use Greek Yogurt too)

Honey – 2 table spoon

Ginger Juice – 1/4 teaspoon

Basil leaf – 1 crushed fine (optional)

Lime Juice – 1 Tablespoon

Pure Vanilla – 1 teaspoon (optional)

Powdered Green Cardamom – For Garnishing

Method – 

Take good quality fully ripe mangoes. Wash, peel and cube them. Freeze in a zip lock bag. You can use frozen fresh whole mango also or avoid freezing altogether. Exploring new ideas is the key to amazing recipes. 🙂

Now take a liquidizer or blender and put the frozen mango cubes into it. Process it in the blender till a smooth creamy pulp is achieved. Add yogurt, honey, Vanilla, lime juice, ginger juice and a crushed basil leaf. Ginger and basil leaf are optional. I love the sting it gives to the yogurt. (I rarely add vanilla as it masks the flavor and fragrance of the mangoes but a few people love it so ahead and make two variations. )

Honey instead of sugar is a good idea as liquid sugar doesn’t allow ice-crystal formation and it also makes the yogurt super smooth and easy to scoop.

Blend the mixture for 2-3 minutes till the mixture is creamy and fluffy. Stop once in between to scrape the sides and bottom of the mixing bowl so that it blends evenly.

Process it for another minute or two and then scoop it out in a chilled freezable container. I used an airtight plastic container but metal container is the best if you have one. I sometimes use the cake tin or the bread tin. In that case I use cling wrap to cover. The cling wrap should touch the mixture to avoid formation of ice crystals.

Otherwise, if using a plastic container with lid, close it tightly before putting it away in the freezer for 45 minutes.

You can add raisins in the yogurt like I did along with some green cardamom powder.

After 45 minutes, use a spatula to scrape the already frozen edges of the mixture toward the still soft center and then whisk well. If the mixture is frozen completely, cut it with a knife and churn in the blender for a minute till it breaks and becomes smooth.

Put it back in the container and return to the freezer with lid on or the cling wrap tightly covering it.

Now, keep it in the freezer for two more hours, repeating the stirring process after every 30 minutes.

Keep it in the freezer till completely frozen.

Use chilled bowls to serve it as a soft serve yogurt or scoop it with an ice cream scoop into chilled bowls.

Sprinkle powdered green cardamom and garnish with a fresh basil sprig. You can use salted pistachio shavings as garnish too.

Serve the  smooth, delicately flavored, rich frozen yogurt immediately.

 

If you keep the Frozen mixture overnight or for long hours then make sure to allow it to soften a little before serving. You can give it a light mix with spatula just before serving.

Want to be more adventurous 🙂 ? Add 2 tablespoons of Smirnoff Vodka in the mixture before you keep it for setting. It tastes divine. If you use Vodka then avoid cardamom, basil and vanilla.

This is a healthy dessert and just in case you are in a rush you can skip the freezing part and drink it up as a smoothie too. Just like our own Mango lassi. 😀

Enjoy this sinful delight and let me know if you liked it. The color difference in the photographs is due to my silly phone camera and lighting. Please ignore. :p

Tip- The fully ripe mango will have a heady sweet fragrance. Look for the unblemished fruit and a little part of the stalk should be attached to the fruit which ensures that it has ripened naturally. The area around the stalk shouldn’t be shriveled or sunken. My fruit vendor says we hardly get tree ripened mangoes in Delhi but do try to look for these signs and you may find the finest somewhere.

Enjoy!

 

Taste Of Banaras At ThreeSixtyOne|The Oberoi Gurgaon


I am a big supporter of revival of regional, traditional cuisine and the use of indigenous ingredients in daily meals. When I came to know about Banaras Ka Khana Showcase at ThreeSixtyOne, The Oberoi Gurgaon, curated by Chef Ravitej Nath along with a dear friend, food consultant and writer Sangeeta Khanna, I did not want to miss this opportunity to taste the flavours of the temple town cuisine. My mother was born and brought up there and we decided to bring to her a part of her childhood and youth as a pre-birthday gift. She turns 84 on 31st March.Exif_JPEG_420

They say, when you strongly desire something the universe conspires to bring it to you. A contest won me ‘complimentary meal for two’ making the whole experience even more exciting.

Our Holi inspired Dinner began with Panchamrit which is offered to the devotees at Hindu temples as a blessing from the Gods. It is also used in many religeous rituals. The whiff of tulsi (Holi Basil) and the correct sweetness of milk and honey in the drink was a perfect beginning to what was going to be an unforgettable experience.  We forgot to take the picture of Panchamrit.

The street food or chaats of Banaras in the Chef’s tasting menu left us longing for more. As we dug into Tamatar ki chaat, Chivda matar, chenna ka dahi vada and sumptuous aaloo tikki accompanied with traditional aaloo papad and the four chutneys the first thing that came to mind was the  hot, sour, savoury notes of each dish perfectly balancing each other. Nothing was too overwhelming. Wadiyon ki chatney was an instant hit.

The sublime flavours enhanced the pleasure of eating. Ma promptly gave her seal of approval as she remembered her childhood spent in the lanes of the holy city exploring these very delicacies except the tamatar chaat.

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Sangeeta later told us how the flavours of Gujrat have influenced the local cuisine and why. No wonder the tamatar chaat made me think of a similar dish sev tamatar.ki sabzi. It is amazing to see how the food has interconnections with so many parts of India and not just the city of Varanasi itself.

I loved Harad ki papdi, fara, bajka, bhapouri and bhabra too. We make Bajka at home and call it Lobra. Long time ago in Banaras, Harad ka golgappa was served  to digest all the fantastic chaat that the chaat bhandars fed you and this Harad ki papdi was a perfect revival of that. Excellent in taste and texture.

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The khus ka sherbat, aam panna were delicious but the thandai with special hand crafted portion and pan cocktail made with fresh pan leaves and lemon won my heart. Nowhere can one find something so fantastic. Both the drinks were simply out of the world.

The chefs had divided street food and main course in two distinct segments and the drinks served with them complimented the food perfectly.

We loved the street food totally. My son had never tasted the Banaras cuisine so it was a  unique experience for him. He loved the moong beans filled aaloo tiki and chene ka dahi vada.

I knew that the banaras ki thali was going to be a big sumptuous affair so we lingered with the pan mocktail reminiscing about the city and its culture.

We got both non vegetarian and vegetarian thalis in main course.

The Vegetarian Thali 

The Breads 

I had the vegetarian Thali and was bowled over by matar ka nimona (crushed green peas cooked with ginger and coriander) , Gular ka chokha, aaloo chokha and kaddu ki sabzi. It was very much the ghar ka khana. Each dish balancing the taste of the other. I found the flat breads a bit hard and one of the littis was under-cooked but the rest of amazing.  The khade masale ka pulav, made with short grain aromatic rice called Zeerabutti, had such a sublime flavour it really blew my mind.

I was surprised to see mom relishing the meal with such gusto as she is a very small eater. The khoya, matar, makhane ki sabzi was a delight. I had never tasted it before but my ma gave it 10/10 in taste. She found it as authentic as it could be. The tempered moong daal was just as we make at home. Delicious, to say the least.  Again, I found that the pairing of dishes was done in such a way that the tastes do not overwhelm each other.

The non -veg thali

Non Vegetarian Thali

The non veg thali had sookha jheenga (dried shrimps), motton kalia and sadi litti among other things and my son loved the shrimps and the river sol in mustard gravy.

I would love to go on about each dish but the festival is still on till 26th March at ThreeSixtyOne, The Oberoi Gurgaon and if you are in or around Delhi/NCR, you MUST visit and indulge in the Rivayat of Banaras.

Meals that are prepared and served with love are the best. We could see how Sangeeta had put her heart and soul in each preparation, going out of the way to procure the finest ingredients to create the original banarasi khana. Hats off to the F&B team of Chef Manish Sharma, Chef Ravitej Nath who recreated this fabulous along with Sangeeta

Now it was time for desserts and conversations with our gracious hostess.

 

As you can see mom had a lovely time reminiscing about Banaras with Sangeeta. They talked about traditions, city heritage, old houses, chawks and gaiyan, old eateries, their childhood and of course the delectable food. I was happy to see my mom enjoying every bit of the experience.

Malaiyyo, a specialty of Banaras, stole the show. Frothy, light as air and delicately tasteful,  it brought back a surge of nostalgia. Ma told that they would get up early morning before sunrise in winter to eat this delicacy which was then served in earthen pot the size of a small diwali diya. We loved the food and we loved the stories.

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The Desserts

Biranji Kheer

Biranji Kheer

The naturally tulsi scented Sankatmochan laddoos and Sri ram Bhandar’s lal peda (especially flown in from Banaras) were out of the world. I enjoyed the hare chane ki barfi which was new for me and the Biranji kheer was a delight. I make it at home but this was ethereal. Adi was bowled over by Malaiyyo.

Three generations in love with the vibrant food and Banaras came home with fondest memories, blissful dinning experience, unconditional love and a bagful of goodies.

I want to congratulate everyone who is part of Rivayat- Indian Culinary Conclave  and Banaras ka khana fest. You have kept the spirit and soul of the cuisine intact. Well done.

Special thanks for the warmth of hospitality by The Oberoi Gurgaon Staff. Thank you Mallika Gowda for your understanding and care.

Those who wish to know more about the dishes that were served here  or want to try making some of them at home, do visit Sangeeta’s blog Banaras ka Khana .

Recipe – Sweet Potato | Shakarkandi Halwa


Shakarkand or Sweet Potatos are in season and I am including them in my daily meals in one way or the other. Mostly I love to just roast or boil them to eat as chaat but sometimes I indulge in a dessert like shakarkand ka halwa or shakarkand ke gulab jamun. This is my first sweet potato halwa of the season. Sangeeta Khanna of Healthfood Desi Videshi has some interesting salads and other recipes with sweet potato that I plan to try. Sweet potatoes are very healthy and can be used instead of white potatoes. It is a rich source of vitamins, minerals and dietary fiber.

The Indian sweet potato has a nice pink skin and a yellowish white flesh inside.

Frankly I had no idea how creative one can in cooking with them. The tuber is so varsetile that it can be used for soups, salads, cassroles, chips, stir fries, and desserts of all kinds. It can be baked, roasted, boiled or used raw as per the need and taste. The leaves of the sweet potato are also edible. I mean the list is endless. one is just spoilt for choices.

Shakarkand ka halwa is a winter speciality. This sweet tuber is a favorite with people who are fasting and is part of the diwali faraal. Delicate sweetness of boiled mashed sweet potatoes, just the right amount of sugar flavoured with green cardamom gives it a unique taste. I don’t use milk in in the recipe but some people do.

Ingredients for the halwa : 

Sweet Potatoes – 2-3 Medium size (1 cup boiled/mashed)

Sugar – (depends on the sweetness of sweet potato so add accordingly)

Ghee –  3-4 tablespoon

Green Cardamom Powder – 1/4 tsp

Almonds or Cashewnuts for garnish

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Method –

Choose sweet potatoes that are firm and do not have any cracks, bruises or soft spots. Wash them clean and boil till they become soft. You can steam, microwave or pressurecook them too.

Once they are tender, take them out in a plate and peel.

Mash and keep aside.

In a heavy bottom pan heat ghee (clarified butter) or oil. ( I prefer ghee).

Add mashed sweet potatoes to the hot ghee and stir.

Let it cook on low-medium heat till the rawness is gone and a nice aroma begins to float from it. Add cardamom powder and saute some more. I saute it till it gives a slightly toasted aroma.

At this point stir in the sugar. Do taste the shakarkand to adjust the sugar. Mix well.

Now, cook it till it becomes nice golden brown.

Keep stiring so it doesnt stick to the bottom of the pan.

When the halwa gets a nice colour add shredded blanched almonds or roasted crushed cashewnuts. I find almonds taste better than cashewnuts. It is a personal preferance.

Take it off the heat and serve hot garnished with more nuts. You can sprinkle some cardamom powder on top.

Tell me how do you use Sweet potatoes?