TASTY WHEAT FLOUR LADDU

Wheat flour laddu is a healthy sweet dish and its easy to prepare. Wheat and sugar are used to prepare this laddu. We can eat these laddu at any time of the day.

Things needed :

Wheat flour : 2 cups
sugar :3/4 cup
Ghee : 1/2 cup
Cardamom : 5 to 6 pods.
Almond and Cashew nuts : 1/2 cup ( together)

Ready to Serve Wheat flour laddu

Method :

1. Dry roast wheat flour nicely till the raw smell disappear.

2. Dry grind sugar with almond pods.

3. Fry cashews and raisins in a spoon of ghee and add wheat flour and fry for a minute.

 4. Put off the fire and mix powdered sugar and mix it well.

5. Divide roasted wheat flour into small portions.

6. Add ghee little by little and take a handful of mixture and prepare laddu.

7. Serve or eat laddu at any time of the day and enjoy.

Note :

Wheat flour should be roasted till the raw smell disappear. (do it on a low flame). Add ghee little by little while preparing laddu.
If you find difficult to prepare laddu, add little ghee to the mixture and it will be easy to prepare laddu.
Time : 30 Minutes.
20 Laddus can be prepared.

KESARI BAT(SHEERA)

Kesari bath/Sheera is a sweet dish. Kesari bath and khara bath (Upma) is a yummy combination.

Kesari bath is prepared using Rava/Semolina, sugar and ghee as main ingredients. It is very easy to prepare this sweet dish, We normally prepare this sweet dish for poojas and festival or feast. As I said earlier it goes well with Upma. So people have the habit of eating kesari bath and Upma together.
I have used Semolina/Rava, sugar, ghee and cardamom.
We can have them for breakfast. It can be served as sweet dish during the lunch or dinner. We can have them as snack too.
Things Needed :
Rava ( Samolina) : 1 cup
Sugar : 1 Cup
Ghee : 1/2 cup cup
Cardamom : 4 to 5 pods
Safaron: : a pinch ( or colour)
Water :  2 Cups
Cashew Nuts : 5 to 6

Method :
1.  Powder cardamom.
2. Keep water for boiling
3. Keep a pan on the fire and heat. Add a spoon of ghee and fry cashew nuts.
4. Add rava and fry nicely till the raw smell goes off. Now add boiling water and mix it well.

5. Add sugar when the rava starts thickening . Stir nicely.
6. Add saffron and 2 table spoons of ghee.

7. Stir uttil the mixture turns to thick and leaves the sides of the pan. Add crushed cardamom.

8. Add the remaining ghee and put off the fire. Shift ready Kesari bath to a bowl or plate. Spread it evenly.

9. Mix it nicely once again and serve Kesari bath .

Note :
Roast rava nicely till the raw smell disappears.  Adding more/less ghee is optional. You can add kesar colour instead of saffron. The use water should be 1 = 2. (I cup rava = 2 cups of water). Medium size rava is better to use to get a good result. Adding more/less sugar is optional.
Time : 15 Minutes.
Serves : 3 to 4

Pineapple curry ( Gojju )

Pineapple curry is gravy dish and can be eaten with Rice, Idly , Dosa, Poory or Chapatis. It is one of the traditional dish prepared during feast or festival.

I have used pineapple, rasam powder tamarind pulp, jaggery and some spices.
Lets see the recipe now. Pineapple curry has no onion or no garlic.

Ingredients:
Pineapple: 1 Bowl ( Cut it into small pieces )
Methi : 1/4 Teaspoon
Coriander seeds : 2 Tablespoons
Urid dal : 1/2 Teaspoon
Red chilly (byadagi chilli ) : 4 to 5
Tamrind Pulp : 1 Teaspoon
Jagari : 2 Table spoon
Oil : 1 Tea spoon
Mustard : 1/2 Tea spoon
Urd Dal : 1/2 Tea spoon
Curry Leaves : 6 to 8 leaves
Turmeric Powder : a pinch
Asofotodia ( Ingh ) a pinch
Sesame Seeds : 1 tea spoon
Coconut ( grated ) : 2 table spoons

Method :
1. Wash and remove the outer layer of pine apple and cut into pieces.
2. Cook cut pineapple pieces with littel water till it turn soft.
3. Keep a small pan on the fire. Add sesame seeds and roast. Remove from the pan.

4. Put methi seeds and dry roast til it turn slightly golden brown. Remove from the pan.
5. Add urid dal and dry roast till they turn slightly golden brown. Add coriander seeds.
6. Add curry leaves ( 4 to 6 ) and put red chilly. Roast nicely till it gets crispy.
7. Now put off the fire and add ingh and coconut.
8. Soak tamarind in hot water and squeeze out the pulp and keep it aside.
9. Grind roasted spice mixture, tamarind pulp,
sesame seeds with dry coconut/coconut with little water.
10.Remove the ground mixture from the mixi jar.

11. Keep a big pan on the fire and heat. Add coconut oil (optional) and mustard seeds.
12. Add curry leaves once the mustard seeds splutter. Add ingh and curry leaves.
13. Add cooked pineapple, tamarind pulp, jaggery and salt. Mix it well and let it boil for a minute.

14. Add a pinch of turmeric powder and ground coconut spice mixture. Mix it well.
15. Let it boil for 2 to 3 minutes. Shift the ready curry to a serving dish.

Note :
Cook Pineapple in a medium heat. Use of coconut oil is optional. Use of more or less jaggery is optional. House prepared spices are always better and tasty. Use of more or less chilly is optional.
Time : 20 Minutes
Serves : 3 to 4
Serves : 2

Nutritious Laddu

Nutritious Laddus are prepared using walnuts, cashews, raisins, almonds and poppy seeds. They are very nutritious and yummy and very healthy sweet. No sugar in it.
You  can cut in to slice or turn as laddu and have them when ever you want.

I have used dates (fresh Lion dated), Anjur/figs, Almonds/badams, Cashews, Raisins and little poppy seeds. It is sugar free and guilt free laddu / slice.
Dates are free from cholesterol and contain very low fat. Dates are rich in vitamins and minerals. They are rich source of protein, dietary fiber. It helps to improve the digestive system as it contains soluble and insoluble fibers. they are great energy boosters as they contain natural sugars. Dates are very low in calories and suitable for health conscious people.
Figs are also filled with
Nuts like, Badam(almonds), Cashew nuts, Figs, dry grapes are full of nutrients and good for health.
They are good for digestion, diabetes, cough, astama and constipation. They also help to control the cholesterol level and helps to gain weight in people who wants to put on some weight. They are filled with minerals, vitamins like, Vitamin A, Vitamin B1, Vitamin B2, Calcium, Iron, Phophours, Manganese, Sodium, Potassium and Chlorine.
We bought these figs from a small place near Sagar, It is home grown and sun dried.
These " Dates and Nuts Laddus" are loaded with nutrition and good to eat at any time of the day. You can carry it for travelling and good for kids school snack box. Good for ladies kitty party or kids party.
No Need to roast or fry any nuts. Use them as they are to get good benefits.

Lets see the recipe Now: 

Things needed :
Dates : 250 Grams
Cashew nuts :200 Grams
Almonds : 200 Grams
Walnuts : 100 Grams
Figs : 100 Grams (Optional)
Raisins : 200 Grams
Dry figs/Anjur  : 100 Grams
Poppy Seeds : 1 Tablespoon

Method :

1. Dry grind almonds coarsely. Remove the seeds from dates and cut into small pieces.

2. Powder walnuts into powder.

3. Powder figs into powder. ( Use a dry grinder - mixi jar).

3. Cut cashews into small pieces.
4. Now take a big bowl and mix all the nuts and powdered figs.

5. Mix all the ingredients nicely for some time and see they are hard as logs.

6. Now roll it as logs and slice or take a small portion and prepare laddu.

7. Prepare laddus and arrange them in a tray and sprinkle some poppy seeds on them.

8. Dates and Nuts Laddu is ready to serve. You can store them in a airtight bottle or box.

9. You can also prepare the the whole content as a log.
10. Slice the log in to small pieces. Sprinkle some poppy seeds on the top and enjoy.

 Note :
 You can also add other dry fruits like Apricot with dates. It gives more taste too. Adding Mari/Glucose biscuits to ingredients is optional. It helps the ingredients to bind it well and the pieces turn as thick and well shaped slices. ( I have not added, because biscuits contain maida/All purpose flour).
Put on your creative cap and mould shapes you fancy!

Mysore Paak

Mysore Paak is a popular sweet from Karnataka. It got its name Mysore Pak since this sweet is done in Mysore first time and named as Mysore Pak.

Mysore Pak is prepared using ghee, besan/channa flour and sugar mainly.
Preparing Mysore Pak is really easy but one needs lots of patience. The procedure is slow and should be taken care.
I always use fresh ghee to prepare Mysore Pak because it adds to the taste and aroma. Nandini butter is melted into  ghee and the ghee is used here. Ghee should be in the form of liquid.

Ingredients :

Besan Flour.( Channa flour ) : 1 Cup
Sugar : 2 Cups
Ghee : Two cups.
Cardamom : 2 to 3

Method :

1.Roast besan flour for 3 to 4 minutes in low flame. Cool it.
2 Take a pan , put sugar and half cup of water and boil it to make sugar syrup. ( low flame )
3. Stir in between . When sugar syrup starts bubbling add besan flour slowly and stir continuously. 4. 4. Add half cup of ghee in the beginning. Stir and go on adding the ghee in between.
5. After 2 to 3 minutes it starts to change the colour and the mixture slightly comes up .
6. Just wait for 10 seconds and stir .Add powdered cardamom.
7. Repeat the same for some time. it starts to leave the pan and slowly comes up.
8. Then leave it for 5 seconds and pour the mixture to a greased tray.
9. Level the Mysore Pak content by just shaking the tray.
10. Cut it according to your wish.  Leave it for 2 minutes and remove the pieces and serve.

11. You can keep this Mysore Pak at least for 15 days. (The smell does not change even for a month).
12. Store in a airtight box once is it cooled.

Note:
The whole procedure should be on low flame. You can add a tablespoon of ghee while roasting the flour . Ghee shoould be liquid. Keep the hot ghee aside and it helps to add ghee little by little.
Stirring is very important. Otherwise down part can be burnt. Advice to use a bigger pan or a slightly bigger utensil.
Use of fresh ghee results the best Mysore Pak.
Time : 30 Minutes.
Serves : 15 to 20 pieces.