Sesame and Flaxseed Laddoo

I am just back from a long holiday from Chandigarh. Its winters and one thing that caught my attention is it is during winters they eat a lot of jaggery and sweets made of jaggery. It is cold even here, so thought of making gud (jaggery)  laddoos. I was introduced to flaxseeds by my friend CK and I loved it from the beginning. So I thought of making Til(sesame) laddoo but gave a twist by adding flaxseeds to it. It is such a simple and easy recipe and you don't require many ingredients. So happy cooking....

Ingredients:

Flaxseeds - 100 gms
Sesame seeds - 100 gms
Jaggery - 100 gms
Ghee - 1 tbsp

Method:

Roast flaxseeds as well till the raw smell disappears. Cool and keep aside. 

Roast the sesame seeds till they are light golden in color. Cool and keep aside.

Grind sesame and flaxseeds to a coarse powder and keep aside.

Heat the ghee in a pan and add the jaggery. Simmer over low flame till jaggery caramelises.

Add the roasted ground sesame and flaxseeds and mix it thoroughly with the melted jaggery.

Take off the flame and let it cool down a bit. When it is still warm grease your palms with a little ghee, divide the mixture into equal portions and shape the mixture into laddoos.

Roast the sesame seeds till they are light golden in color. Cool and keep aside. Roast flaxseeds as well till the raw smell disappears. Cool and keep aside. 
Grind sesame and flaxseeds to a coarse powder and keep aside.  Heat the ghee in a pan and add the jaggery. Simmer over low flame till jaggery caramelises. Add the roasted ground sesame and flaxseeds and mix it thoroughly with the melted jaggery. Take off the flame and let it cool down a bit. When it is still warm grease your palms with a little ghee, divide the mixture into equal portions and shape the mixture into laddoos.

Batata Poha

This is a traditional Maharashtrian breakfast. This is a perfect and healthy breakfast dish, can be had as a evening snack with Tea or Coffee. I have started making this after marriage and kept experimenting. No disasters in my experiments so far. I make this very often as it is easy and quick. I will share my other versions but here is the recipe of the simple Batata poha(potato poha). The caramelized flavor of onions add flavor to this poha. Happy cooking...

Ingredients:

Flattened rice/Poha/Aval/Atukulu - 2 cups

Peanuts - 1/4 cup

Onion - 1 

Green Chilli - 2 

Mustard seed - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - 2 stems

Turmeric - 1 tsp

Salt to taste

Oil - 1 tbsp

Method:

Heat the oil in a kadhai and add black mustard seeds and cumin seeds. When they splutter, add the peanuts and cook on medium heat till the peanuts turn lightly golden.

Then add the onion, curry leaf and green chili. Sauté on medium heat till the onion is translucent.

Now add boiled and diced potatoes, turmeric and salt. Stir and cook for a few seconds.

Add the drained poha and mix well. Cook on low heat for about 3 minutes. 

Place the poha in a colander and wash it under cold water. Set aside to drain. Make sure there is no water in the poha.  Do this just before cooking – the poha shouldn’t sit for more than 20 minutes or it will get mushy.

Heat the oil in a kadhai and add black mustard seeds and cumin seeds. When they splutter, add the peanuts and cook on medium heat till the peanuts turn lightly golden. Then add the onion, curry leaf and green chili. Sauté on medium heat till the onion is translucent.  Stir well. Now add boiled and diced potatoes, turmeric and salt. Stir and cook for a few seconds. Add the drained poha and mix well. Cook on low heat for about 3 minutes. 

Sending this to WTMLevent & Gayathri's page

Modak

Shuklaambara Dharam Vishnum
Shashi Varnam Chatur Bhujam
Prasanna Vadanam Dhyaayet
Sarva Vighna Upashaanthaye

Its the best time of the year... It is time to welcome Lord Ganesha into our homes. I always loved this festival. I always loved decorating puja ghar and felt really sad when it was time to see him off. Its been two years that we are bringing Lord Ganesha in our home post my marriage.The best part of this festival is MODAK. My mom makes both sweet and savory(with Urad dal) every time.Last time I tried making modak with my friend, which was not so successful. This year I thought that I should make it correct hence followed the measurements to the T. Though this is my first time experience of making modak all by myself, I think I should give a pat on my back, coz it came out sooooo well.

The following is the perfect, tried and tested recipe to make about 10 - 11 modaks. Hope you will try it. Happy Cooking...

Ingredients:

For the outer rice covering:

Rice flour - 1 cup
Water - 1 1/4 cup 
Oil - 1 tsp
a pinch of salt

For the inner jaggery filling(poornam):

Fresh coconut - 1 cup(grated)
Jaggery - 1 cup
Cardamom - 2
Ghee - 2 tbsp

Method:

Modak mould

Grate the coconut( I did it in mixer).

Add about 1/4 cup of water to jaggery and let it melt. Sieve the mixture to remove any impurities. 

Heat a heavy bottom vessel and add the jaggery mixture.  Now add grated coconut, cardamom and mix well.  

Add ghee while it is cooking. Cook until the mixture becomes a little dry by stirring it regularly. 

In a vessel add the water, oil and salt.
Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.

Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour. Now keep this pan with the rice flour on low flame and keep on stirring till the rice mixture becomes thick and one solid mass.

When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.

Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm. Keep a small portion of the jaggery-coconut mixture on the center of this puri(sorry dont have a pic for this)

Keep this in the modak mould and give the shape.

Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.

Making the sweet filling:
Grate the coconut( I did it in mixer). Add about 1/4 cup of water to jaggery and let it melt. Sieve the mixture to remove any impurities. Heat a heavy bottom vessel and add the jaggery mixture.  Now add grated coconut, cardamom and mix well. Add ghee while it is cooking. Cook until the mixture becomes a little dry by stirring it regularly. 

Keep stirring and let the mixture cook till the mixture becomes a little dry. Let it cool. Give them the shape of ladoos and keep aside.

Making the outer cover of the Modak:

In a vessel add the water, oil and salt.
Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.
Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. If the mixture becomes dry, add little water. If it gets a thin consistency, add a little rice flour. Consistency is very important here as you do not want the dough to break when making the modaks.
Now keep this pan with the rice flour on low flame and keep on stirring till the rice mixture becomes thick and one solid mass.
Cover the mixture for 5-6 minutes.
When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.
Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.
Keep a small portion of the jaggery-coconut mixture on the center of this puri(sorry dont have a pic for this)
Keep this in the modak mould and give the shape.
Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.
Ukdiche(steamed) modaks are ready to be offered to Lord Ganesha.

Tips:

Keep on mixing the rice mixture to be free from lumps and smooth. If the mixture becomes dry, add little water. If it gets a thin consistency, add a little rice flour. Consistency is very important here as you do not want the dough to break when making the modaks.


Just keep in mind that the jaggery should not be over cooked as then your mixture would become very sticky and hard.

Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML

Sending this recipe to cookingwithsj



http://cutchikitchen.com/100th_Post_GiveAway.html
Lets cook with coconut

Masala Bhaat

This is a Maharashtrian delicacy. No Maharashtrian occasion is complete without Masala Bhaat. I had this at a function and liked it. So tried it at home... recipe courtesy Tarladalal.com(of course tweaked a little). But the rice came out really tasty and this being a one pot meal(which I am a huge fan) loved making it. Great for lunch and ideal if you have guests coming over. Tastes yum if served with raita because it balances the spice. So here is the recipe... Happy Cooking :-)

Ingredients:

Rice - 1 cup ( I used basmati rice ) 
Peas - 1/2 cup ( I used frozen)
Potato - 1
Ivy gourd or Gherkins/Tendli/Dondakai/Kovaikai - 1/2 cup(sliced)
Onion - 1
Shahjeera - 1 tbsp
Star Anise - 1 tsp
Green Chillies - 2-3
Ginger - 1 tblspn chopped finely
Garlic - 6 cloves chopped finely
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Goda masala - 1 tbsp( or can use Garam masala)
Oil - 2 tbsp
Water as required
Salt to taste

For the Masala

Cumin seeds - 1 tbsp
Coriander seeds - 1 tbsp( I used powder)
Black peppercorns - 1 tbsp
Cloves - 6-8
Cardamom - 1
Dry red chillies - 2
Coriander leaves  for garnishing 

Method:

    

Combine the cumin seeds, coriander seeds, cloves,cardamom, dry red chillies and peppercorns in a broad  pan and sauté on a medium flame for a few seconds.

Remove from the flame and blend in a mixer to a smooth powder. Keep aside.

Heat the oil in a pan and temper shah jeera and star anise.

As it splutters add slit chillies and onion. Sauté till the onions turn translucent.

Add grated ginger and garlic. Cook for about 2 minutes.

Add the vegetables and saute well.

Add the turmeric powder,chilly powder,goda masala,salt and combine well.

Finally add the rice with required water. I added about 2 cups of water as I used basmati rice. Now add the ground spice powder, mix well and cook until done. 

Combine the cumin seeds, coriander seeds, cloves,cardamom, dry red chillies and peppercorns in a broad  pan and sauté on a medium flame for a few seconds.
Remove from the flame and blend in a mixer to a smooth powder. Keep aside.

Wash and soak the rice for 30 minutes.Drain and set aside.
Heat the oil in a pan and temper shah jeera and star anise.
As it splutters add slit chillies and onion. Sauté till the onions turn translucent.
Add grated ginger and garlic. Cook for about 2 minutes.
Add the vegetables and saute well.
Add the turmeric powder,chilly powder,goda masala,salt and combine well.
Finally add the rice with required water. I added about 2 cups of water as I used basmati rice. Now add the ground spice powder, mix well and cook until done. 
When the rice is done add the garnishing like coriander and serve hot.

Tips:

I used Ivy gourd, you can use cauliflower, carrots and any vegetable of you choice.
You can add fried cashewnuts as well.
If you cant find goda masala you can replace it with garam masala.
You can add dry coconut in the dry spice powder.

Sending this recipe to 
Nivedhanam - Healthy diet lunch box
Priyas healthy diet page


Sending this to WTML Event @  A day through my life & Gayathri's Cookspot 

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