WHEAT FLOUR LADDOO

There are many variations of Laddoos . Atta ka laddoo is a easy, quick dessert or snack rich in taste. These are made with very few ingredients like whole wheat flour, clarified butter and sugar. Commonly made in every household with some variations. The recipe is simple but the texture and taste is outstanding.  Just few preparations needed before hand. Whole wheat flour laddoo is one of the easy to make Indian dessert recipes just like Rawa Laddoo, Coconut Laddoo, Moong Dal Laddoo. This can be made for Diwali and enjoy with your family as well as friends. Wheat Flour Laddoo can be prepared in different ways like in some recipes call for cooking flour in ghee. Some recipes uses jiggery instead of sugar. But this is my Aai’s authentic recipe and we all love this only. Laddoos are very tasty and I bet all the laddoos vanish within no time. Hope you all like this and try this. If you like this then don’t forget to bookmark this easy and healthy laddoo recipe and comment in the comment box. Try this whole wheat flour laddoo for this coming Diwali.……Happy Cooking……!!!!!

  INGREDIENTS:

2 Cups Whole Wheat Flour

1-1/2 Cup Powdered Sugar ( adjust according to your taste)

1/2  Cup Melted Clarified Butter/ Ghee (adjust the quantity and add some more if needed )

2-3 tablespoon chopped Dry fruits [ almonds, cashews and Pistachios]

½ teaspoon Cardamom Powder

METHOD:

STEP 1 – Strain the wheat flour with a finer strainer/ colander.  [we need fine flour]

STEP 2 - Dry roast the flour in a wide pan till it changes to light brown colour on medium flame.[see notes].  You can smell the nice aroma of roasted flour.

STEP 3 – Now just remove it in another plate or bowl. Let it cool just for 5 minutes.

STEP 4 – Then add powdered sugar when it is moderately warm and mix well.

STEP 5 – Now time to add clarified butter. But don’t add the whole at one time.

Add it little by little and mix well. You should get the crumbly mixture.

STEP 6 –  Stop adding clarified butter if you are able to roll the laddoos.

STEP 7 - Add chopped dry fruits in it and mix it.

STEP 8 – Take a small portion of the mixture and start rolling the laddoos.

STEP 9 – Like this make the laddoos with the rest of the mixture and stud them with roasted chopped almonds or cashews.

STEP 10 – Store them in an air tight container and use them for 10-15 days.

Serve the ready laddoos to your family and friends and enjoy.

Before you follow this recipe the before hand preparation needed:

STEP 1 – Wash the wheat grains with running water for 2-3 times.

STEP 2 – Then keep this in a colander and drain the excess water from it.

STEP 3 – Now put it on a cotton cloth, add some salt in it. Close the ends of the cloth and keep it for 2-3 hours.

STEP 4 – Now just before grinding it, open it and make it dry in shadow only for ½ an hour. [ this is mostly needed in rainy seasons, otherwise water get dried when we keep it in cloth.]

STEP 5 – Let it be grinded very fine in grinding mill. You specially mention it to the girniwala.

STEP 6 – Strain it with very fine sieve and then ready to use.

NOTE: This flour have only 8 -10 days shelf life, so be careful.

          If you want to store it for longer then just roast it well and keep it in refrigerator. It will good remain for a month in refrigerator.

         As this is my Aai’s authentic recipe do follow the steps properly.

NOTES: Take care the flour should not be burnt. So better roast them on low-medium heat. Keep stirring occasionally.

             Roast the flour well else laddoos will have a raw smell.

           If powdered sugar is not available ready then make it while roasting the flour. Add cardamom seeds to it while grinding.

          The quantity of clarified butter may vary. Just check the mixture and if needed add more.

DRUMSTICK CURRY

Drumstick curry is a simple and easy recipe and a very good option for the dinner. It curry can be made differently at different places as only Indian cuisine can boast of such a variety!!!! Drumsticks are widely used in South Indian cooking. They impart a lovely aroma to every dish and  can increase the flavour of the dish. Apart from this unique flavour that it has, this is a vegetable also having numerous health benefits. They are good source of vitamin C and dietary fiber. You can prepare hundreds of recipes with a single vegetable. Here is an irresistible recipe featuring aromatic and flavourful drumstick tempered with traditional spices and powders. The combination of tender drumsticks and traditional spices is absolutely delightful. I have two different recipes for this drumsticks of which I am sharing one with you all. Hope you like this recipe, if yes then don’t forget to comment in comment box below.

INGREDIENTS:

3-4 Drumsticks cut into small pieces.

2-3 tablespoon Onion-coconut paste [see notes]

¼ teaspoon Turmeric Powder

2-3 teaspoons Red Chilli Powder

2 teaspoon Dry Coriander Powder

3 teaspoon Kala/ Goda / Garam Masala [I used kala masala for my gravies]

Salt as per taste

Oil

Water for gravy

Chopped Coriander

METHOD:

STEP 1 – Wash and pat dry the drumsticks. Cut them  into desired sized pieces. Boil them in salt water till tender.

[see notes] Don’t throw the water, just use it for the gravy.

STEP 2 – In a wide pan heat oil

and add the onion-coconut paste in it. [see notes]

STEP 3 – Add dry spice powders in it,

mix well and sauté for 1-2 minutes.

STEP 4 – Now add the cooked drumsticks in it

and give a nice stir and cook it in masala for 2-3 minutes.

STEP 5 – Now add sufficient water for the desired thickness of curry.[if cooking drumsticks in water before hand and using the same water for gravy then don’t add salt in the gravy as it’s already there in the water, adjust it if needed].

STEP 6 – Let it boil and cook further for 5 minutes.

STEP 7 – Switch off the heat and garnish it with chopped coriander and serve hot.

Serve hot with chapatti, jowar bhakri or steamed rice and enjoy.

NOTES: ONION-COCONUT paste:

*Dry roast the chopped onion with little oil. Dry roast sliced dry coconut separately. Cool it. Then add ginger and garlic cloves in it with the thick coriander stems [which we generally throw away in dustbins]. Grind it in a mixie till fine paste. [don’t use much water while grinding, it minimise the shelf life of the paste].  Use this paste for any veg/ non-veg gravies. I always keep this ready, stored in my refrigerator for weekly purpose.

*You can skip STEP 1 if you directly cook the drumsticks in the gravy itself.

*No need to roast the paste for a longer time as we have roasted it before grinding.

RAWA DOSA

Rawa dosa is an Indian crepe of South India. It is a derivative of Dosa. It is also known as Ravvattu or Rave Dose. Rawa stands for suji/ semolina. Hence this is named one of its main ingredient. It is made with a batter of Rawa/ Samolina, rice flour and water along with cumin seeds, diced onion, diced carrot, curry leaves, asafoetida, black pepper, chopped coriander and chopped green chillies. The mixed ingredients are then poured thinly [to ensure crispiness] onto a heated, lightly oiled tawa using a ladle in a circular motion. Then, oil or ghee is sprinkled around the dosa and it is cooked for about two minutes, after which it is ready to be served with a variety of chutnies or sambar.

This is my first try so I am only using chopped green chillies with chopped coriander for the batter. Rawa dosa is crisp and has netted texture. This texture and crispiness can be achieved if you make the batter thin. So always remember that the batter for rawa dosa should be thin and easy to flow. Also allow some soking time for suji /semolina, so that they soften. Keep the batter for 30-40 minutes rest.When you make the first dosa then you will come to know whether you are getting crisp and netted effect or not. If not then you will need to add some more water. I here used butter milk instead of water for my recipe.

This recipe is super handy on a busy weeknight when the last thing you want to do is to cook the dinner. Easy to make since there is no need for soaking [not for a long way], grinding and fermenting. I made this with green chillies and coriander but you can easily omit them and make a plain rawa dosa. So here is my recipe for Instant Rawa Dosa…..!!!! Happy cooking.

INGREDIENTS:

1 Cup Fine Suji/ Rawa /Samolina

½ Cup Rice Flour

1 tablespoon Oil

2- 2 ½ Cup Butter Milk [as required]

2-3 Chopped Green Chillies

 1-2 tablespoon Chopped Coriander

1/8 teaspoon Soda Bicarb/ Cooking Soda

Salt as per taste

METHOD:

STEP 1 – In a big bowl, take rawa and add rice flour, cooking soda and salt to it.

STEP 2 – Then add chopped green chillied and chopped coriander to it.

STEP 3 – Then add butter milk to it as required to get the thin consistency.

STEP 4 – Check the consistency and add more butter milk if needed.

STEP 5 – Keep the batter aside for 20-30 minutes.

STEP 6 – Heat a tawa/ griddle and add little oil on it.

STEP 7 – Pour 1 large ladle full batter on it. Spread it gently rotating the ladle.

STEP 8 – Put some more oil over the dosa.

STEP 9 – When  the first side cooked, the edges will start to rise from the tawa. Flip the dosa and cook from the another side with some oil.

STEP 10 – When done from both the sides remove from the tawa and serve it.

STEP 11 – Repeat the same with the remaining batter and make some more dosa.

Serve hot and crispy dosa with your favourite coconut chutney and sambar. Chutney recipes are already shared in my blog in chutney section.

NOTES: You can add  finely chopped ginger, peeper, onion, etc according to your preference.

               Add 3-4 finely chopped cashew nuts to your batter for some texture in your dosa.

               If the dosa is sticky and hard to leave the tawa in one piece, add more rice flour to the better.

               Be patient with yourself because making rawa dosa takes some practice especially pouring the dosa.

               Due to large amount of water/ butter milk in the batter, dosa will take way longer to cook than regular dosas.

              Keep the flame to medium-low, to make the dosa crispy maintain the flame low and let the dosa cook longer, taking your time to flip it.