Coconut ladoo | Easy diwali sweets

Coconut ladoo | Easy diwali sweets

Sandhya Khattri26 Oct 2013
Coconut ladoo or nariyal ke ladoo is quick and easy diwali dessert recipe, these ladoos are prepared on the proper diwali day, few hours before diwali poojan and served as bhog for Lord Ganesh Ji. In my diwali pooja menu coconut ladoos, makhane ki kheer sweet poha recipes are must.
Coconut ladoos can be prepared in 2 different ways: one with raw sugar syrup( sugar dissolved in plain water) second method is with cooked sugar syrup of one string consistency. In former(first) method ladoos and soft and melted in mouth, but their shelf life is not more than 4 days in the later method they can be last long for 8-10 days. In this recipe I am using the cooked sugar syrup method. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 7 mins | Cooking Time : 00 mins
| Serves :10
Recipe Category: Sweets | Recipe Cuisine: Indian

Ingredients:

Sugar-1 cup
Water-1/2 cup
Green cardamoms-4-5
Ghee-2 teaspoon
Desiccated coconut-2 and ½ cup + ½ cup for coating
Edible orange food color- 2 pinches
Method: Crush green cardamoms.
Mix sugar , water and green cardamoms in a pan, bring it to boil till one string syrup consistency.
Check the consistency of syrup by taking it in a spoon and after waiting for a minute, its temperature is too high.

Switch off the flame, strain the syrup in another bowl, add 2 pinches of color to the syrup mix well.
Add 2 and ½ cup of of desiccated coconut in sugar syrup mix well.
Spread ½ cup desicatted coconut in a plate.
Take a small ball of mixture and with the help of your palms shape it in a form of ladoo.

You have to shape ladoos with warm mixture as it cools it hardens and forming ladoos will be difficult.
Gently roll each ladoo in a desiccated coconut powder this will form a nice coating to it.
Prepare all the ladoos with the same process.

Notes:
You can prepare same ladoos by dissolving sugar syrup in plain water and then adding coconut powder to it. This syrup will soak approx 3 cups of desiccated coconut. These ladoos are melted in mouth, they are soft and delicate and you have to preserve them in fridge their shelf life is not more than 3 to 4 days.You can also avoid food color and make white ladoos, in that recipe need not to coat them with dry coconut powder.
After preparing 4-5 ladoos immediately coat them with desiccated coconut as outer layer of ladoos start drying and then coating will not stick to ladoos.
You can also add chopped dry fruits in ladoos.

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Rice Kheer | Diwali Desserts

Rice Kheer |Diwali Desserts

Sandhya Khattri
25 Oct 2013
Rice kheer is an Indian version of making rice pudding. During this festive season his recipe is prepared almost in every house. Usually in Sindhi families we prepare vermicelli/sevai kheer or saboodana kheer,  we call it khirni these are prepared within minutes but rice kheer needs time and prior preparations and the result of waiting is sweet and creamy kheer.
Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 30 minutes | Cooking Time : 40 mins | Serves :6
Recipe Category: Desserts | Recipe Cuisine: North Indian

Ingredients:

Rice- 1 and ½ tablespoon
Milk-1 litre
Sugar-3 tablespoons
Green cardamoms-5-6(powdered)
Dry fruits(raisins, almonds and cashew nuts)-2 tablespoon
Method: 
Wash and soak rice in plenty of water for 1/2 hour.
In a heavy bottomed pan boil milk, as it boils reduce the flame, add soaked rice mix well.
Let it cook for 25-30 minutes on low flame, stir after every 4-5 minutes.
After 30 minutes rice will be cooked and milk will be thicken.
Add sugar, crushed cardamoms and dry fruits mix well cook for another 4-5 minutes.
Check its consistency if it is not thick enough let it cook for another 4-5 minutes.
Rice kheer is ready to serve, this can be served warm or chilled.

In North India kheer is usually served with poori.
Notes: kheer can also be prepared by roasting rice in ghee and than adding milk to it. This will take approx one hour to cook.
After adding sugar to kheer its consistency loosen , you can adjust the consistency by boiling it again for 3-4 minutes.

Tags:rice kheerrecipe, how to make rice kheer, rice pudding recipe

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Peas Paneer

Peas Paneer

By
Sandhya Khattri
Peas paneer or matar paneer is a festive recipe, this dish is popular all over india and among Indians all over the world. Deep fried cottage cheese cubes and green peas make this recipe a protein rich recipe.
Usually this recipe is prepared with onion and tomato paste which makes it heavy.
I am making a lighter version of this recipe without using onion. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 10minutes | Cooking Time : 15 mins | Serves :4
Recipe Category: Lunch/Dinner | Recipe Cuisine: North Indian

Ingredients:

Paneer or cottage cheese-200gms(cubed and deep fried)
peas-1cup
Ginger-1/2inch piece
Green chillies-4
Tomatoes-4-5
Coriander powder-1 tablespoon
Red chillipowder-1/2 teaspoon
Salt-to taste
Turmeric powder-1/2 teaspoon
Garam masala powder-1/4 teaspoon
Lemon juice-extracted from 1 lemon
Oil- 2 tablespoon for gravy + extra for deep frying paneer cubes
Method: Cut paneer into cubes
Grind ginger, green chillies and tomatoes.

Heat oil in a pan, deep fry paneer cubes till golden in color.
In a pan heat one teaspoon of oil, add peas to it, sprinkle some salt over it, mix well cover the lid and cook on medium to low flame for 5 minutes, check peas will be cooked and turned out soft.

In the same pan heat 2 tablespoon of oil, add red chilli powder and immediately add tomato paste, mix all the remaining spices except garam masala powder, roast till oil separates. Add paneer , peas and one cup of water to it, let it boil for 5-6 minutes, simmer the flame, cover the lid let is cook for another 1 minute, oil will float on top.
Peas paneer or matar paneer is ready to serve with phulka or rice.
Add garam masala powder and lemon juice just before serving.

Notes:.
This recipe can be pressure cooked too, in that case you don’t have to cook peas first, just roast peas and paneer in tomato puree and cook till one whistle.
If you are deep frying paneer or koftas in oil, don’t use the same oil for gravy, use that oil for deep frying another vegetable or side dish, else color of gravy will came out dull, always use fresh oil for the gravy.
You can also prepare the same recipe with adding onion paste and not deep frying paneer cubes

Tags:matar paneer recipe , how to make peas paneer , cottage cheese recipes , matar paneer no onion no garlic recipe , festival recipes

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Apple Chutney

Apple Chutney

Sandhya Khattri
7 Oct 2013
Apple chutney is an easy and healthy chutney recipe prepared within minutes and can be preserved upto 2 weeks when refrigerated. This was the first recipe I learnt during my food preservation class. In this chutney I have used jaggery and vinegar, you can substitute these two ingredients with sugar and lemon too, in that condition color of chutney will be different. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 05Min | Cooking Time : 10 mins | Serves :4
Recipe Category: Chutney | Recipe Cuisine: North Indian

Ingredients:

Apples-2
Raisins-1 tablespoon
Jaggery-1and a ½ tablespoon
Red chilli powder-1/4 teaspoon
Salt-to taste
Green cardamom-4(crushed)
Vinegar-1/2 teaspoon
Oil-1/2 teaspoon
Method:
Soak raisins in water.

Peel and chop apples
Grind them in grinder till puree.
Heat oil in a pan, add green cardamoms, add apple puree mix well cook it on high flame for 4-5 minutes mixture will dry up, add vinegar, jaggery,salt and red chilli powder to it, mix well.cover the lid and cook it for another 5 minutes. let it cool completely. Store it in a glass bottle in refrigerator.

You can also try other chutney recipes of my blog.

Tags: How to make apple chutney , recipe of apple chutney , apple and raisins chutney , easy chutney recipe , fruit recipes , recipes for fruit preservation

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