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Besan

Breakfast/ Maharashtrian/ Quick n Healthy/ Snacks

लाल भोपळ्याचे धपाटे / Pumpkin Paratha

When I saw a small red pumpkin in farmer’s market, it reminded me of my childhood. My gradma (aajji) used to make gharage (घारगे) and dhapate (धपाटे). I used to love eating gharage after coming home from school. ‘Gharga’ is a sweet pumpkin puri and of couse a deep fried puri. Dhapata on the other hand, is a savory version and it’s not deep fried, so it’s more like a paratha or thepla.

pumpkin_paratha

It must be healthy as there is nothing unhealthy – either ingredients or the process. Give it a shot.

Red Pumpkin Paratha / Thepla

Red Pumpkin Paratha / Thepla

Easy to make, no special ingredients and no much preparation.

Ingredients:

Instructions:

  1. Cut pumpin into big pieces, wash it nicely and also remove the center part that might contain seeds,
  2. Steam these big pieces for 5-8 minutes, until the pumpkin becomes tender.
  3. Meanwhile, cut green chilis and garlic into fine pieces. Grate some ginger.
  4. Once steamed, let it cool. Rinse it with cold water to quicken the process.
  5. Smash it with hands and make sure there are no lumps.
  6. Add finely chopped chilis, garlic, ginger, salt, sugar, turmeric and all the seeds.
  7. You can also cilantro but it's optional.
  8. Add whole wheat flour and besan gradually and prepare dough. Pumpkin should have enough water so add water only if needed. pumpkin_paratha_in_progress1
  9. If the dough feels very sticky, add more wheat flour but also adjust the amount of salt.
  10. Use some oil, to knead the dough.
  11. Now make small balls and roll it into small parathas, use wheat flour for dusting. pumpkin_paratha_in_progress2
  12. Roast them lightly on a tawa using ghee. pumpkin_paratha_in_progress3
  13. Ready to serve!
Desserts/ Maharashtrian/ Superfoods

नाचणीचे लाडू / Nachaneeche Ladoo / Ragi Laddoo

This is my mom’s speciality and I simply love these laddoos. Forget about being healthy, they are so good, they just melt in your mouth and you won’t be able to make out the main ingredient which is नाचणी / Nachani or Ragi or Finger millet

She always asks me to eat Nachani (Ragi) more often as it contains lot of calcium. Toady on the occasion of Thanksgiving day, I made her speciality to express my gratitude towards my mom.

नाचणीचे लाडू / Nachaneeche Ladoo / Ragi Laddoo

नाचणीचे लाडू / Nachaneeche Ladoo / Ragi Laddoo

The most delicious and healthiest laddoos ever!

Makes 10-11 laddoos

Ingredients:

Instructions:

  1. In a medium pan, add 4 table spoons of ghee. Once it melts, add Ragi flour and mix well.
  2. Make sure it does not form any big lumps. If there are lumps, add more flour. Or if it looks very dry, add more Ghee.
  3. Roast the Ragi flour nicely until you can smell it distinctly. It takes 15-18 minutes.
  4. Once done, take it out in a plate and let it cool.
  5. In the same pan, add remaining 1 table spoon of Ghee and roast the Besan (Chick pea flour) nicely. It takes 5-8 minutes.  
  6. Take it out on a plate and let it cool.
  7. Grind sugar in a grinder.
  8. Mix both Ragi and besan flours and also add cardamom powder. Mix well.
  9. Then add sugar one spoon at a time and mix lightly. The mixture should not feel very oily or greasy. 
  10. Add sugar as per your taste. Make sure when you taste it's not too sweet.
  11. Now take handful of mixture and press it together with your hands to make laddoos or balls.
  12. Roll this ball in your palm.
  13. Repeat the steps 11 & 12 for making all laddoos. 
  14. Garnish them with your choice of nuts.

You can keep them for up to 2 weeks but I am sure they won't last that long.

Mom's Tips -

  • Once you form ladoo, roll it in your palm. That's how the ladoo gains shine. It's not excess ghee but the rolling action that adds the shine.
  • Start with less Ghee, you can always add more Ghee before making laddos if needed.
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