Moong Dal + Sesame Seeds Laddu

Moong daal and sesame seeds laddu is a sweet dish. We can have them anytime of the day. It is easy to prepare and healthy for all age group.


Now lets see some benefits of using Moong dal and Sesame seeds.
Moong dal is light in weight and suggested during the pregnancy period. It is excellent source of proper nutrition for all age group. It is a great source of dietary fibre, iron and protein. It is low in fat and cholesterol free. It provides a good amount of potassium, calcium, vitamins and B complex.

Sesame seeds contain several notable health benefiting nutrients, minerals, antioxidants and vitamins that are essential for our health. They are excellent source of copper and good source of manganese. They also contain calcium, magnesium, iron, vitamin B1 zinc. Sesame helps to reduce the bad cholesterol and increases the good cholesterol in blood.

Here is a recipe of Moong dal + Sesame Seeds Laddu and you can munch them any time of the day.

Things Needed :

Moong dal : 2 Cups
Sesame seeds : 2 to 3 Table spoons
Jaggery : 1/2 cup
Cardamom pods : 3 to 4
Coconut : 1 Cup
Cashew nuts: 1/4 cup small pieces
Water : 1/4 Cup
Ghee : 1 to 2 Table spoons
Methi seeds : 1 Tea spoon

Method :

1. Dry roast Moong dal till the raw smell disappear. ( about 5 minutes) on the low flame allow it to cool.

2. Dry roast Sesame seeds and methi seeds separately till they turn brown on low flame and allow it to cool.
3. Dry grind roasted moong dal, methi seeds and sesame seeds along with cardamom pods.

4. Grate coconut and roast it slightly on low flame. (Let the moisture disappear from coconut).
5. Keep a big pan on the fire and put water and jaggery. Let jaggery melt.

6. When the jaggery melts it starts to bubble. leave it for 1 to 2 minutes and check the syrup for string consistency.

7. Add dry ground dal , sesame mixture and coconut and mix it well. Put off the gas and add ghee and cashew pieces.

8. Now prepare a ball size laddu . Take a handful of laddu mixture and bring it to laddu size by pressing the palm and fingers. Try to give a round shape.

Serve Moong dal + Sesame Laddus any time of the day.

Notes:

You must roast moong dal and sesame seeds nicely till the raw smell disappear. Using more ghee is an optional. You can also fry cashew nuts in ghee. You can use other dry fruits too. It adds to the taste. You can also use dry coconut (copra) instead of fresh coconut. Laddus stay longer duration if you use dry coconut. Just warm dry coconut and use it. Using methi
Time : 15 minutes
20 laddus can be prepared.

Simple Banana Cake

Baking a cake without eggs is the excellent idea for me. 

I have gone through many recipes, browsed many blogs and I did try and baked the cake very recently. Thinking of Easter I thought of trying to go for baking once again and yeppy the cake came out very well and we the whole family liked it very much. Last time it was with oil and this time it is with butter more richer and better taste.

It is simple and not much of ingredients required. The ingredients are like Maida (all purpose flour), ghee, sugar, banana, curd, cardamom and baking powder and Soda .

Maida is a refined wheat and normally used to bake bread, cakes, cookies etc. Maida is also used in Indian cooking and so many sweets and other dishes are prepared using Maida.
Banana cake can be munched any time of the day, goes very well with tea time and we can eat with any kind of ice creams.

Ingredients :
Maida : 1 1/2 Cup
Melted Butter : 1/2 Cup
Sugar : 3/4 Cup
Cardamom Pods : 5 to 6
Curd : 1/3 Cup
Baking Soda : 1/2 Tea spoon
Baking Powder : 1 Tea spoon
Salt : a pinch
Banana : 1

Method :
1. Sieve maida, baking powder and baking soda. Remove the outer cover of cardamom and keep it aside.

Baking powder

Sugar

2. Dry grind sugar and grind this with ghee or melted butter.(I used ghee).

3. Add curd and cardamom  to the sugar mixture and grind for 2 to 3 minutes. Add banana and grind.for one minute.

Curd

4. Now remove the ground sugar mixture from the jar and put it in a big bowl. Dust the container or tray with some dry maida and keep it ready.

5. Add sieved maida slowly and prepare dough. If you feel its thick add little milk.

6. Preheat the oven for 10 minutes.
7. Now pour the ready cake mixture to a baking tray or a container and bake for 35 to 40 minutes 350 degree C.

8. Insert a spoon or tooth pick to make sure the cake is baked well.
9. Remove from the oven and let it cool for 10 minutes.

10. Serve cake with Hot cup of coffee or tea or with a scoop of  ice cream.

Note :
You can use clarified butter or oil instead of ghee. You can also use vanilla or any other essence of your choice. Adding nuts to the cake adds to the taste. Roll nuts in dry maida and then add it to the mixture.
The point we must know :
The difference between Maida and All purpose flour is that Maida is refined many times flour and All purpose flour is mixture of Maida and Barley flour.

Preparation time : 10 Minutes
Cooking time : 35 Minutes
Servings : 4 to 6.

Corn Flakes Laddu

Corn Flakes Laddus are sweet and we can have them any time of the day.
Experts world wide agree that breakfast is the most important meal of the day. Ready to eat cereal ranks as one of the best choice available as part of a nutritious breakfast.

Cereal is a low fat nutrient food with many essential vitamins and minerals. Cereal also provides the important benefits of grains.
This particular type of Corn Flakes named Go Lean Crunch with honey and almonds has lots of almonds and honey in them. It is naturally sweet since Honey has been added so not much of jaggery is used in the laddu.
Here is a recipe of the Corn Flakes Laddu. One can prepare these laddus using any type of corn flakes and little jaggery, dried or fresh coconut and some almonds. It is easy and healthy too. You can pack these laddu to your kids munching box too.

Things I used :

Go Lean Crunchy Corn Flakes : 5 to 6 Cups
Jaggery : 3/4 Cup
Almonds : 1/2 cup
Cardamom :  3 to 5 pods.
Ghee : 1/4 Cup (or 3 Table spoons).
Coconut : 1 Cup (Fresh or dried)

Method :

1. Roast Corn Flakes on low flame for 2 to 3 minutes. Powder it when it is cooled. Add cardamom while dry grinding the corn flakes.

2. Dry roast coconut for a minute. Dry roast almonds on low flame and dry grind it once it is cooled

3. Now keep a pan on the fire and add grated jaggery and 1/4 cup of water. Let it boil nicely.

4. Jaggery starts to bubble up. Stir for 2 minutes and check the syrup consistency. (It should be one thread consistency).

5. Mix well and add dry ground corn flakes, almonds and coconut. Mix it nicely and put off the fire.

6. Add ghee and prepare laddu by taking a handful of the mixture and press it nicely and give a small ball shape.

7. Repeat the same with remaining mixture.

8. Serve these Corn Flakes Laddu at any time of the day. You can pack these laddus for your friends too.

Note :

This particular brand corn flakes contain honey and loads of almonds. You can prepare laddu with any brand and any type of corn flakes. You can add or skip dry fruits. Must roast these corn flakes on low flame. Dry grind it when it is cooled. You can use cashews, raisins etc. You can also use more coconut to the mixture. It adds to the taste. You can also use more ghee. If you feel the mixture is dry use hot milk (add little by little) and prepare laddu. Must keep these milk used laddu in the fridge. or it may get fungus.
Time : 30 minutes (Al together)
25 to 30 Laddus can be prepared. 

CHANNA - TOOR -COCONUT -HOLIGE

Channa dal - Toor Dal Coconut holige is a sweet dish and normally prepared during the festival, feast and celebrations. Holige is a traditional dish and can be prepared in different ways, using different kinds of dals, coconut, nuts, jaggery and sugar too.

Dal or lentil is a staple food of India and most Indian vegans and vegetarians get protein from it. 30grams of raw dal gives 7g of protein. Dals have resistant starch which acts like fibre in the body and helps to control blood sugar levels, clears bowels and aids in weight loss etc

Toor Dal is a very popular and preferrred dal in India. It is light and yemmy. Apart from protein and fibre it contain folic acid  which helps prevent anaemia and very important for pregnant women. It is low in calories, It also helps control blood sugar levels.

Channa Dal is rich in B- Vitamins. It is full of fibre which helps diabetics to control their blood sugar levels. It has potassium and folic acid. the fibre in it helps lower cholesterol levels and prevent heart problems.

Jaggery the benefits of jaggery include its ability to cleanse your body, act as a digestive agent, sweeten your food in a healthy manner. It provide good amount of minerals. It provides energy and works as digestive agent.

Poppy seeds are anti oxidants. They also contain disease preventing and health promoting properties.
the seeds helps to lower LDL or bad cholesterol and increase good cholesterol levels in the blood. Poppy seeds outer coat is a good source of dietary fiber. Poppy Seeds contain good levels of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium.

Holige is also called as Obbattu in Karnataka and its known as Pooran Poli in Maharastra. The outer layer is called as Kanaka and the inner stuffing is called as Hoorana.

Here is a recipe of Channa - Toor Dal Coconut Holige. Normally Holige is prepared using Maida flour. I have tried this Holige, using wheat flour and little maida (all purpose flour), used jaggery instead of sugar, and very little oil. Total all, this is a healthy Holige and all age group will surely njoy eating this holige.

Things Needed :

Channa Dal 1/2 Cup
Toor Dal 1/2 Cup
Wheat flour : 2 Cups
Maida flour : 1 Cup
Coconut : 1 Cup (1/2 of small coconut)
Jaggery : 1 Cup (grated)
Poppy Seeds: 1 Table spoon
Cardamom : 5 to 6 Pods
Oil : 1/2 Cup
Salt : a little

Method :

1. Mix flours and salt nicely, prepare dough (chapati) using only water and put a table spoon of oil and keep it aside.

2. Wash and pressure cook dals for 8 to 10 minutes and leave it for cooling.

3. Grate coconut and jaggery. Remove the seeds from cardamom pods and keep it aside.

4. Dry grind coconut and cardamom together till powder and keep it aside.

5. Dry grind cooled cooked dal  and keep it aside.
6. Now keep a pan on the fire. Put dry ground coconut, ground dals and grated jaggery.

7. Stir till it get slightly thick. Add raw poppy seeds and leave it for cooling.

8. Now take the chapati dough and mix it well and divide into small balls.

9. Divide the sweet dal mixute and keep it aside.

10. Take a ball of wheat -maida mixtue and  keep the sweet mixture inside and cover the dough completely.

11. Just roll on dry wheat flour and roll it and flatten with the chapati roller.

12. Prepar holige in round shape and cook on tava.

13. Sprinkle oil on the top of Holige and turn the other side to cook for 10 to 20 seconds.

14. Repeat the same with remaining dough and the sweet mixture.
Holiges are ready to serve

Note :

Cook dal till soft. Must grind nicely or it is too soft you can smash the dal by hands. Drain the extra water from cooked dals and it can be used for prepare Rasam. Smash the dal when it is warm.
Use more oil if you like it oily. Using wheat flour instead of maida is an option. You can use only maida to prepare Holige.
Serve Holiges with ghee on the top. Prepare holges on low and medium flame. I did not grind the dal, Just smashed the dal with hand.
Time : 1 Hour. (The whole procedure).
20 Holiges can be prepared.