Simple Laddu

Lovely laddus are good to have to boost your energy. I try and make it as simple as they are but a healthy way. These laddu is filled with soft dates, lots of raisins, almonds and cashew pieces with poppy seeds. They are real energy booster, healthy filler and delicious crave builders.

There is no cooking here to prepare these laddus. It is as simple as it is. No cooking on fire, no ghee, no jaggery or sugar or any other forms of sweets except the soft dates.
It is good for kids snack box, good to take it for travel, good energetic when you feel tired. It is good for people who diet and it is diabetic friendly.
Let us see the recipe now :

Ingredients :

Dates Soft and fruity dates : 500 Gr
Raisins : 2 Cups or 200 Gr
Almonds : 200 Gr.
Cashews : 100 Gr.
Poppy Seeds : 50 Gr.

Method :

1.Remove the pods from dates and keep it aside.
2. Cut almonds and cashews into small pieces and keep it aside.
3. Now put dates, almonds, cashews, raisins in a big bowl.
4. Kneed them together. Add poppy seeds/ gasgase to the dates mixture.
5. Mix all the ingredients nicely and prepare laddu.
6..Take a handful of the almond, dates, raisins and cashew mixture and make small round ball shape laddu.

7. Laddu is ready to eat /serve.

8. Keep them in a steel box or air tight container.

Note :

Use very soft dates. Smash them nicely and then add all the other dry fruits you use. You can powder the nuts instead cutting. But you can relish the bigger pieces. No sugar/jaggery or any other sweet content is not added. Use of more raisins helps to add the sweet to laddu and good for health. You need to kneed them well to get the perfect taste. no ghee or oil is added here.
 Time : 30 Minutes.
15 to 20 Laddus  or according to the size you prefer.

Bottle Gourd - Almond Kheer

Bottle Gourd - Almond Kheer is a sweet dish and it is one of the quick and delicious dish.
One of the yummy desert to serve after food.

 This way you can make kids eat some veggies. Bottle gourd is full of fiber, rich source of vitamins and minerals. Jaggery and almonds provide energy and boost your health.
We South Canara People have sweet tooth, and do eat lots of Payasa/kheer. Many vegetables are used in preparing Payasa/Kheer.
I have used jaggery, bottle gourd, almonds, coconut milk, poppy seeds and Seasoned with cashews, and raisins. Added cardamom to give inviting aroma.
We had some guest some time last week and I prepared this delicious Bottle gourd - Almond kheer.
Let us see the recipe now :

Things Needed : 

Bottle Gourd Gratings : 1 Bowl
Jaggery : 1 Cup
Coconut : 1 Cup
Almonds : 6 to 8
Poppy Seeds : 1 Tablespoon
Cardamom : 3 to 4 Pods

Method :

1. Wash bottle gourd and take out the outer layer and grate bottle gourd.
2. Grate coconut and keep it aside. Soak almonds in hot water and remove its skin.
3. Clean poppy seeds and soak in plain water for 5 minutes.
4. Keep a pan and add 1 cup of water. Heat it. Add jaggery and let it melt completely.
5. Sieve jaggery liquid and keep it aside.
6. Now keep a pan on the fire and put jaggery liquid to the pan.
7. Let it boil for 2 minutes. Add bottle gourd grating and cook for 3 to 4 minutes.
8. Grind, coconut, almonds, poppy seeds and cardamom with little water.
9. Grind it nicely. It should turn into fine paste consistency.
10. Add this ground coconut mixture to boiling bottle gourd mixture.
11. Let it boil for 5 minutes. Let it cook on low flame. Stir in between Shift the Kheer to a serving dish.
12. Add ghee fried cashews and raisins to the kheer and serve.

Note 

Adding more almonds makes the kheer thick. It is just enough to add 5 to e almonds to get the aroma and good health. You can add more jaggery. But I like mild taste. Adding ghee fried cashews and raisins is optional. You can add them with out frying .
Time : 20 Minutes. 
Serves : 4 to 5 .

Mooli - Aloo Parota

Mooli/Radish and Potatoes are good combination for making parata/parota. The Parata is taste yummy and is filled with nutritious and potatoes provide energy. Kids will definitely love to have this  soft Mooli - Aloo Parota for any time of the day.

Let us see some benefits of having Jeera /Cumin Seeds in our diet.

Jeera /Cumin Seeds promotes digestion. Cumin seeds are rich in iron. It is filled with antioxidant properties and they help to protect from free radicals. Jeera is good for controlling diabetes. Cumin seeds help to improve blood cholesterol.  They fight against inflammation. It boost immunity to our body. Takes good care of skin and hair. It prevents anemia and good for bone health.It helps in relaxing and good sleep. It has the qualities of antifungal, antimicrobial properties and it helps  in natural way of healing. It is good for improving our memory.
It is very easy, quick, simple and healthy. You can have them with pickle /Chutney powder/curd Coriander leaves chutney. Choice is yours.
You can pack this Mooli - Aloo Parota to kids snack or lunch box. You can also take it for travelling.
It is good for breakfast and also for dinner or brunch.
Remember 
Eating spices will certainly damage your liver .Eating less spice helps you to stay healthy. 

NO Onion or NO Garlic is used here in this Mooli - Aloo Parota.
Let us see the recipe now :

Things Needed :

Radish : 2 Medium sized
Aloo/ Potato : 2 to 3 /Small ones
Jeera Powder/Cumin Seeds Powder : 1 Teaspoon
Red chilly Powder : 1 Teaspoon
Coriander leaves : 1 Handful /3 to 4 Tablespoons
Salt : As required
Oil : 3 to 4 Tablespoons
Wheat flour : 3 Cups

Method :

1. Wash and boil potatoes in pressure cooker  and remove its outer layer after it cools.
2. Wash and scrape out the skin of mooli / radish and grate it and keep it aside.

3. Now take a big bowl, add grated mooli, boiled potatoes and mix it well. Smash potatoes nicely.

4. Add wheat flour, salt, chilly powder and cumin powder/jeera powder. Mix all the ingredients and prepare parota dough. Use of water only if requires.

5. Add a tablespoon of oil and kneed the dough well. Let it rest for 5 minutes.
6. Divide the dough in small portions and make as ball.
7. Keep little dry wheat flour in a small bowl.

8. Take a small portion of the dough and dip in dry wheat flour and roll it with a chapati roller.
9. Keep a pan on the fire and heat.

10. Put rolled parota on the hot pan. Sprinkle little oil on the top.
11. Cook for a minute and turn the other side and cook.

12. Parota is ready to serve.
13. Repeat the same and prepare remained parotas.

14. Serve with your choice of side dish. We had it with curd, chutney powder and pickle.

Note :

Use of water should only if required. Radish and boiled potatoes do contain water. So first mix the flour nicely with grated radish and boiled and smashed potatoes. You can prepare parotas as soon as you prepare the dough. Adding ghee instead of oil is optional. I have added oil. Adding more chilly powder is optional. Adding more spice is not good for health. Use of more oil to prepare parotas is optional.
Time : Preparation 15 minutes.
Preparing parota 15 minutes : Total time 30 minutes.
Serves : 3 to 4.

Carrot - Sweet Potato Avalakki

Avalakki/Beaten Rice/ flattened rice / P0ha /Aval is one of the handy food that can be prepared within a few minutes. I have prepared varieties of Avalakki and here is one more which has sweet potato and carrots. It easy, yummy quick, simple, healthy and energetic.

I have used Thick variety of Avalakki, sweet potato, carrot, lemon and green chilly for mild spicy.

Let us see some benefits of eating " Sweet Potato " in our diet.
Sweet Potatoes are rich in fiber, vitamins and minerals. Sweet potatoes are rich in fiber. They are easy to digest. They are good content of iron, calcium, and B vitamins and Viamin C. They have good source of anti oxidants and good for our eye health.

No Onion or Garlic is used here in this : Carrot - Sweet Potato Avalakki ".
Carrot - Sweet Potato Avalakki is good for kids lunch box, travelling, some special fasting days and even for small gatherings .
I have used thick Avalakki.
Let us see the recipe now :

Ingredients :

Avalakki : 2 Cups
Carrot : 1 ( Medium sized)
Sweet Potato : 1 ( Medium sized )
Green chilly : 2
Ginger : 1 Teaspoon /Grated
Jaggery : 2 Tablespoons
Turmeric powder : A little /1/4 Teaspoon
Coconut : 1/2 Cup
Salt : As required
Coriander leaves : 2 Tablespoons
Oil : 3 to 4 Tablespoons
Mustered Seeds : 1 Teaspoon
Curry Leaves : 8 to 10
Cashews : 5 to 6  /cut into small pieces. ( Optional ).
Lemon : 1 Tablespoon ( 1 lemon extract ).

Method :

1. Clean and wash avalakki and soak in 1/2 glass of water. Add salt, lemon extract, turmeric powder and jaggery. Mix it well and let it get set.

2. Wash and scrape out the peel of sweet potato and carrots. Grate carrots and keep it aside.
3. Cut sweet potato in to very thin pieces and wash it again.
4. Wash and slit green chilly, remove the outer layer of ginger and grate it.
5. Grate coconut and keep it aside. Cut a lemon and extract juice from it.
6. Keep a pan on the fire and heat. Add oil and Mustard seeds. Let it splutter. Add cut cashew nuts.
7. Add slit green chilly and curry leaves. Add sweet potato pieces and fry till they turn soft.
8. Add carrots gratings and mix it well. Add soaked avalakki and mix it slowly. Add 1/2 Cup of water and cook till avalakki turns soft.  Add a tablespoon of ghee and mix it well.

9. Add required salt and mix it well. Add fresh grated coconut and mix it. Add lemon extract and mix it. Add a tablespoon of ghee and mix it well.

10. Shift the ready avalakki to a serving dish. Add cut coriander leaves.

11. Serve with a cup of curd.
12. Serve a banana with " Carrot - Sweet Potato Avalakki ".

Note: 

Use thick avalakki to get good taste. It should be fresh or you get a stale flavour. See that cooked avalakki turns soft. ( Not over cooked ). Use of carrots more or less is optional. More of green chilly is optional. Adding ghee is optional.
Time : 15 Minutes.
Serves : 2 to 3.

Dates and poppy seeds Burfi

Dates and Poppy seeds burfi is a healthy burfi, that I have tried during this Deepavali. No sugar or jaggery is added to this bar and is nice to chew the healthy, yummy and easy  Dates and poppy seeds.

I have used Dates, almonds, cashews, raisins, figs and poppy seeds.
It is an easy and healthy burfi that all age group can enjoy and more of it it is diabetic friendly. Sweet teeth people can munch this burfi at any time of the day. Good to carry for travelling and good snack for the kids snack box. It is energetic and loaded with good minerals and vitamins.
I prepared this Dates burfi during Deepavali and packed it as one of the sweet to our relations.
Dates and Poppy Seeds Burfi Has NO Sugar, NO Ghee or any fat and No Coconut.
Preferably use ripe and soft Dates to prepare this burfi.
Let us see the recipe now :

Ingredients 

Dates : 400 Grams
Raisins : 2 to 3 Tablespoons
Almonds : 20 to 25
Cashews : 10 to 15
Figs : 5 to 6
Poppy Seeds : 3 to 4 Tablespoons

Method :

1. Remove the seeds from Dates and put it in a big bowl.
2. Cut cashew nuts and figs into small pieces.

3. Dry grind almonds into powder consistency.
4. Put all the dry fruits into a big bowl. Kneed them well and let it mix well. ( Dates, raisins, cut cashews, figs and powdered almonds).
5. Spread a tablespoon of poppy seeds in a tray or plate.
6. Put dry fruits dough in the tray and press it evenly. Use chapati roller to even it in equal level.

7. Spread remaining poppy seeds on the top of the burfi and just press it slightly.

8. Leave it for a while. Cut it according to your desired shape.

9. Remove from the tray and store in a box.

10.  Serve or munch at any time of the day.

Note :

The dates you use should be soft. You need to kneed the mixture nicely so that it mixes well and sets well as burfi. Dates proportion should be more, so that it adds to the sweet taste. The sweet taste is natural and good for all age group and the diabetic people.
Time : 30 Minutes. 
Serves : 20 Pieces. ( According to size and shape ).

Wheat flour Aloo Naan / Indian Bread

Naan, a type of Indian bread which is very famous and goes well with delicious curries is well known. I saw some one preparing Naan in the T. V. channal. Wanted to try some thing similar to it, but in a healthy way. So Here it comes Wheat flour Aloo Naan.

Norrmally Naan is prepared in Maida. / All purpose flour which is not a healthy to use it. So I replaced Maida with wheat flour, added boiled potatoes stuff and prepared yummy Aloo stuffed Naan.
 Wheat Flour Naan and it is cooked on tava.. ( Not on gas burner, which is bad for our health).
Potato stuff should be prepared first, so that you need not to wait to roll the naan.
Let us see the recipe Now :

Things Needed :

For the dough :
Wheat flour : 2 Cups
Millet flour : 1/2 Cup
Baking Powder : 1 Teaspoon
Baking Soda : 1/4 Teaspoon
Curd /Yogurt : 2 to 3 Tablespoons
Salt : A little /As required
Oil : 2 Tablespoons + 2 Tablespoons
Black Sesame Seeds : 1/2 Teaspoon ( Optional/To sprinkle on the top).
For Stuffing :
Potatoes : 3 ( Medium sized )
Garam Masala powder : 1/2 Teaspoon
Coriander leaves : 1 Tablespoon
Jeera/Cumin seeds/1/2 Teaspoon
Salt : As required : 1/2 Teaspoon

Method :

Aloo/Potato Stuffing
1. Wash and pressure cook 2 to 3 potatoes for 5 minutes and let it cool.
2. Peel off the outer layer and put them in a bowl.
3.Add required salt, garam masala powder, little jeera powder.
4. Wash and cut coriander leaves and cut into thin pieces. (Remove the leaves from its stick).
5. Smash them nicely and take a small portion and make like bonda (round ) shape.
6. Keep them aside.

Dough Preparation :

1. Take a big bowl and add 2 cups of wheat flour, 1/2 cup of millet/jola/jowar/Sorghum flour.
2. Add a teaspoon of baking powder, 1/4 teaspoon of baking soda/cooking soda to the flour.
3. Add 2 tablespoons of curd/yogurt and 2 tablespoons of cooking oil. Mix all the ingredients.

4. Prepare the chapati/naan dough. Add water only if required. The dough should be soft.
5. Allow the dough to rest for 5 to 10 minutes.

6. Now kneed the dough nicely and divide them into small portion.
7. Take a small portion of the dough and stuff aloo mixture and cover it from all sides.

8. Roll them on dry flour and roll it as chapati. It should done slowly without putting weight on it.
9. Keep a chapati tava/pan on the fire and heat. Wet your hand and press is it slightly on the rolled naan.
10. Take out the rolled naan slowly and place the wet side on the tava. Sprinkle a few sesame seeds
and coriander leaves on the top and press it slightly. So that it sticks to the Naan.
on the top.

11. Cook on both sides with low and medium flame.

 12.Wheat flour Aloo Naan is ready to serve..
13. Apply butter on the top and serve with a cup of curd pickle or any curry of your choice.

 14. Repeat the same and prepare the rest of naans.
Note :
The dough should be very soft. Adding millet flour makes the dough soft. Do not add more millet flour. You may not be able to roll them. Adding oil on the top of naan while cooking is optional. I have not added. I added butter on the top of Naan while serving. Cook on low and medium flame.
So that it does not get burnt. No need to rest the dough for a long time. Baking powder and baking soda turns the dough very soft.
You can cook this naan on the gas just after heating the naan on the tava you need to pace it on gas burner and cook. These days it is said cooking food on the gas burner is not a healthy option. So I decided to cook this Wheat flour Aloo Naan on the tava. (Both the sides).
Time : 40 Minutes
Serves : 2 to 3.
Indian Rotis.