Nariyal Mawa Ladoo

Ingredients:
Dry Coconut-2 Cups
Mawa/Khoya (Dried Whole Milk)-1 Cup
Boora Sugar -1 & 1/4 Cups
Cashew Nuts-9-10
Almonds-9-10
Green Cardamom-5-6


Recipe:

Grate Coconut. Keep aside.

Chop almonds and cashew nuts. Crack open the cardamom pods and remove the seeds. Crush the seeds. Keep aside.

This is homemade mawa/khoya made out of full cream buffalo milk. 1 liter of full cream milk gives you approximately 1 cup or 250 gms of mawa/khoya. Khoya can be made at home, though the method is little tedious. Boil the milk in a heavy bottom pan on medium flame. When milk is boiled once, turn the gas to simmer flame. Cook the milk till thickens. Stir occasionally. When the milk in semi-solid stage, remove from fire and set into moulds. Use this mawa/khoya for ladoo and burfi. It will take approximately 2-3 hours to make mawa.

In this recipe, I used fresh homemade mawa to make ladoo. Roast mawa in a pan or kadhai till change color to light pink. Stir continuously. Turn off the gas. Let it cool for 2-3 minutes.

Add grated coconut, boora sugar, almond pieces, cashew nuts pieces and crushed green cardamom to the roasted mawa. Combine well. Taste the mixture and add more boora sugar if required.

Transfer the mixture to a plate. It will be hard to make round balls out of cold mixture so keep the mixture warm and start making ladoo as soon as you take out the mixture from the pan.

Scoop up some of the mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you finish making each ball, put it on a plate or bowl and continue making next ladoo. Nariyal-Mawa Ladoos are ready. Garnish with 1 tsp of grated coconut. You can keep them in air-tight container for at least 1 week. Enjoy!!!

chickpea kebabs

Ingredients:
Chickpeas (Kabuli Chana)-1 Cup
Potato-1-Medium
White Bread-4-Small
Green Chili-1
Cilantro-1 tbsp
Red Chili Powder-1/2 tsp
Chaat Masala-1 tsp
Cumin Powder-1 tsp
Garam Masala-3/4 tsp
Salt-To Taste
Olive Oil-1 tsp
Water-As Required

Recipe:

Soak chickpeas in water overnight. Wash and boil them. Drain water. Transfer them to a bowl.

Dip white bread slices in the cold water for 1-2 seconds. Squeeze them to remove water. Crush them. Add mashed potato, crushed white bread, green chili, cilantro, red chili powder, cumin powder, chaat masala, garam masala and salt to the boiled chickpeas.

Mash it with hand(s) to get smooth dough.

Divide the dough into 9-10 equal parts. Flatten each portion into desired shape patty.

Preheat the oven to 200 degree centigrade for 10 minutes. Place the patties on a baking tray lined with aluminum foil. Grease the aluminum foil with 1 tsp of olive oil.

Place the tray in the top rack. Grill them for 30 minutes at 200 degree centigrade or until patties are red-brown from both sides. Turn in between after 15 minutes to the other side. Take the tray out.

Chickpea Kebab is ready. Serve hot with green chutney accompanied with sliced raw onion, tomato and lemon.

gatta curry

Ingredients:

1.200 gms Besan
2.1 tsp Dhaniya powder
3.2 tbsp Ghee
4.250 gms Curd
5.1 tsp Salt
6.2 tsp Oil
7.1 tsp Red chilly powder
8.1 pinch Haldi

Method:

* Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and ghee.
* Make a stiff dough. Make 5-6 thin and long strips of the dough.
* Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces.
* Strain the curd through a strainer. Add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya powder and haldi to the curd. Mix well.
* Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.
* Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
* Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve shahi gatta curry with missi roti and pakori ki kadhi.