BESAN LADDOO- 2

Besan laddoo is a delicious Indian sweet for special occasions and for festivals like Diwali. This recipe is shared with me by one of my Fb friend. Very popular laddoo made from gram flour, powdered sugar and clarified butter. It might be known by various names but this delicious laddoos of special and sweetened besan famous all the country. I have already shared one of my version of besan laddoo with some different measurements and a slight difference in procedure. It will look so irresistible at this stage that you would just want to pop it into your mouth …!!! That’s when the laddoo is ready. Hope you like it. So here is my recipe with step by step pictures.

INGREDIENTS:

4 Cup Besan

1 Cup Ghee

2 Cup Powdered Sugar

¼ Cup Coarsely Powdered Almonds

½ Cardamom Powder

Cashews for garnishing

METHOD:

STEP 1 - Heat the ghee in a deep non-stick pan,

add the besan

and mix it well and cook on a medium flame for 13 minutes, while stirring continuously.

STEP 2 - Switch off the flame and keep stirring for 1 more minute. Add almond powder in it and mix it.

STEP 3 - Transfer the mixture into a plate and keep aside to cool for 1 hour or till the mixture cools down completely.

STEP 4 - Add the sugar, coarsely powdered almonds and cardamom powder

and mix well while rubbing the mixture in between your palms till it gets a crumbly texture.

STEP 5 - Take a small portion of the mixture, try to shape, if you are comfortable roll it then the mixture is ready.

STEP 6 - Take small amount of mixture

and roll into a round laddoo.

STEP 7 - Repeat steps for more laddoos.

STEP 8 -Garnish them some dry fruits for extra crunch.

Keep them till set well and then transfer to an airtight container and enjoy your homemade laddoos

NOTES:* Roast the besan flour till the raw smell leaves else it will give a raw taste to the laddoos.

             * Don’t mix all the clarified butter at a time. First add ¾ the of it , check the consistency and if required then add the remaining.

             * If you get Rani Chap Besan Flour to the store then surely use it for laddoos.

             *You can add 2 tablespoon of rawa/ sooji to make the laddo crunchy.

             * While making laddoo, you can even grease your hands with a little clarified butter to avoid sticking.

             To make your laddoo more good-looking you can use silver vork.

             You can store this laddoo in an air tight container at room temperature for about 15 days.

VEGETABLE POHA CUTLETS

Vegetable poha cutlet is a delicious and easy recipe which can be served as a snack to kids after school or as a tea time snack. You can also serve them on kitty parties or can serve them to your guests as a light snack.

INGREDIENTS:

1 Cup Pressed Rice [Poha]

2-3 Medium Sized Potatoes [boiled and mashed]

½ Cup Green Peas [ boiled]

1 Small Capsicum

1 Small Onion

½ Grated Carrot

2 teaspoon Ginger-Garlic Paste

2-3 Green Chillies Chopped

2 tablespoon Chopped Coriander

1 teaspoon Cumin Seeds

1 tablespoon All Purpose Flour[optional]

¼ teaspoon Turmeric Powder

1 teaspoon Garam Masala

1 teaspoon Dry Corinader Powder

 1 teaspoon Chaat Masala

Salt to taste

½  tablespoon Lemon juice

Oil for shallow frying

METHOD:

STEP 1 – Boil green peas and potatoes and peel them and mash. Keep them aside.

STEP 2 – Soak the poha for five minutes in sufficient water.

STEP 3 -Chop the other veggies required.

STEP 4 – Mix the dry spices to the veggies and also the boiled potato and green peas

and rest of the ingredients.

STEP 5 – Mix it well with your hands and make a dough.

If dough is too soft and not be able to make tikkies then add all purpose flour in it and mix well.

STEP 6 – Divide the mixture into equal portions

and shape them with your wet palm.  

STEP 7 – Repeat the same and make the tikkies with the rest of the dough.

STEP 8 – Heat a non-stick pan with little oil.

STEP 9 – Shallow fry the tikkies evenly from both sides.

STEP 10 – Put the tikkies on a kitchen towel to drain the excess oil.

Cutlets are ready to serve.

Serve the hot and yummy vegetable cutlets to your dear ones with tomato ketchup or your favourite dip.

INSTANT HOMEMADE CHAKLI

Maharashtrian chakli always made with the bhajani but today I am sharing the recipe without bhajani as I have never tried Bhajani till today. Chakli is an Indian tea time savory snack and often made on festive occasions. As per my thinking, Diwali is incomplete without this savory Chakli or Murukku!!! This recipe is very easy and instant one. Chakli is a deep fried snack made with the mixture of lentils but I will share that later. This is also called as Murukku in South. This is very delicious as well as very quick recipe. There are many versions of making chakli. Today I am sharing the version with all purpose flour and rice flour. I have made them spicy but if you don’t want spicy ones then reduce the red chilli powder. Hope you will like this version of instant chakli.

  

INGREDIENTS:

2 Cups Rice Flour

1 Cup All Purpose Flour [Maida]

½ Cup Curd

2 tablespoon Butter

½ teaspoon Turmeric Powder

4-5 teaspoon Red Chilly Powder/ as required

2 teaspoon Carom Seeds

2 teaspoon Sesame Seeds

¼ teaspoon Asafoetida

2 teaspoon Cumin Seeds Powder

Salt as per taste

Water as required to make dough

METHOD:

STEP 1 -  Sieve maida, rice flour and salt in a mixing bowl and keep it ready. 

STEP 2 - Then add carom seeds, cumin seeds, sesame seeds in it.

STEP 3 - Add red chilli powder, turmeric powder, butter in the flour mix.

STEP 4 - Rub it well with the flour

and then add curd in it and mix well.

STEP 5 - Make a soft but stiff dough with the help water.

STEP 6 - Heat oil on medium heat in a wide kadai.[see notes]
STEP 7 - Grease the chakli maker or mould and fill it with the dough.Now close the lid and other attachments and start to make chakli. Use the 5 star or 7 star disc. 

STEP 8 - Press the side handle and start shaping the chaklis on a butter paper or ladle.

Repeat the same and prepare all the chaklis.[see notes]

STEP 9 - Slide 2-3 chkalis at a time and deep fry the chaklis till crispy and golden brown in colour.[see notes]

STEP 10 - Now remove from oil

and keep them on a tissue paper or kitchen towl to drain excess oil from it. Repeat the same and prepare the rest of the chaklis.

STEP 11 - Cool them completely and store in an clean air tight conatiner.

Serve chaklis to your family as a afternoon tea time snack or you can serve them to your children for their chhoti chhoti bhook. It will stay fresh for a month.

NOTES: * Here both the rice flour work well whether it is homemade or store brought.
             * Heat oil and then reduce the heat to medium and then slide the chakli in it. 

           * If you are not sure, keep 2-3 ladle greased with oil ready to place the squeezed the chakli. 

          * Don't flip chakli immediately, let it cook for few seconds and then flip it over to the other side.