Peanut Ladoo Recipe / how to make peanut ladoo / Healthy Peanut Ladoo

Peanut ladoo recipe / how to make peanut ladoo / peanut ladoo recipe with images and video

Peanut Ladoo 

A very simple and easy three ingredient recipe of scrumptious and full of proteins ladoo which involves just the roasting of peanuts and then grinding it to coarse mixture with jaggery powder.

Care has to be taken while roasting the peanuts. Roast them on low flame and roast them till they turn brown and their raw taste and smell goes away. They should turn crunchy.

If you are looking for other sweets then visit the other sweets recipes on my blog maida burfi,  instant milk powder burfi, punjabi shakar pare, instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients:

1cup Peanuts

¾ cup Jaggery

2 tbsp Ghee

Method:

Firstly heat a pan and dry roast the peanuts. Do this on low flame and roast them till they turn brown and their raw taste and smell goes away. They should turn crunchy and give a nutty flavor.

Let them cool a bit. Rub them in between your palms and remove their peel.

Now in a grinder jar take these dry roasted and peeled peanuts along with the ¾ cup jaggery powder and grind them to a coarse mixture.

take peanuts anf jaggery in jar

coarsely grind

Transfer it to a bowl and add 2 tbsp of ghee in it.

add ghee

Mix it well. The mixture should be such that if you press a small portion of it in your hand the mixture should be able to hold its shape and should not fall apart.

should hold shape

If the mixture is not holding its shape you would need to add in some ghee. For me the said quantity was enough.

Now grease your hands with a little ghee and start making ladoos.

grease hands

Take small portion and give them a shape of ladoo. Likewise make ladoos for the entire mixture. It would yield around 10 to 12 ladoos.

make ladoos

I made 12 ladoos of the mixture.

Store it in an air tight container and it would stay good for a week at normal room temperature.

Peanut Ladoo 

Tips:

Roast peanuts on low flame and roast them till they turn brown and their raw taste and smell goes away.

If the mixture is not holding its shape you would need to add in some ghee.

You can also add in some dry fruits as per your choice.

Shelf life is a week if stored in air tight container.

Do try this food-a-licious peanut ladoo and write in your suggestions via comments.

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Vegetable cutlet recipe / How to make Veg Cutlet / Veg Patties for kids

Vegetable cutlet recipe / how to make veg cutlet / vegetable cutlet step by step images / video recipe

A perfect snack made of boiled and mashed potatoes mixed with some veggies and spices and then deep fried to get that crispy feeling outside and soft inside and is temptingly mouth-watering when served with green chutney.

This again is my mom’s recipe. I have been having this since childhood. Muma also used to give it to me in my tiffin as it serves a great tiffin snack.

Now this recipe does not call for adding any corn flour or all purpose flour for binding. You just have to add some fresh bread crumbs to the mixture and its all set for frying. If you feel that the mixture is still loose add in some more bread crumbs. However for me the said quantity was enough.

Also there is no need for coating. So it’s a very simple and easy recipe.

Do give it a try and let me know your experience via comments.

Also if you are looking for some other snack recipes do visit Also have a look at the other snack recipes on my blog punjabi namkeen mathri, mumbai street style sandwich, stuffed papad cones, veg schezwan fritters, bread masala, bread rolls, potato seekh kebab, hash brown mini pizza,hash browns. For the recipe videos please visit my You Tube Channel and do subscribe it.

For more such recipes plz subscribe my channel

Ingredients:

2 potatoes (boiled and peeled)

¼ cup Green peas (boiled)

1 Carrot (boiled)

¼ cup Bread crumbs (fresh)

1 Onion (finely chopped)

1 tbsp Coriander (chopped)

1 Green Chilli (finely chopped)

1 tsp Sugar

1 tbsp Lemon juice

1 tsp Garam Masala powder

½ tsp Red Chilli powder

Oil for frying

Method:

Take a mixing bowl.

In it add the above ingredients except oil. Give it a mix.

add all the ingredients

Mash and combine. If you feel that the mixture is still loose add in some more bread crumbs. However for me the said quantity was enough. This is the time when you can check and adjust salt and spices.

Mash

combine

 

Take a heart shaped mould and grease it with oil.

grease the mould

Take a small portion of mixture and fill the mould with the mixture.

fill the mould with mixture

Press it gently.

press gently

De mould it to get the heart shaped cutlet. However you can use any shape of mould as per your liking. Or even you can give it a round or oval shape with your hands.

Demould

Slide the cutlets into hot oil. Do not overcrowd the pan. Fry on medium heat and not on high heat to avoid burning.

slide into hot oil

fry on medium heat

Flip and fry from both sides until golden and crisp.

flip and fry

golden and crisp

Drain on a kitchen tissue to remove excess oil.

Drain on kitchen tissue

Serve them hot with green mint chutney or coriander chutney. Also you can pack them for kids in their tiffin.

Vegetable cutlet recipe

Tips:

If you feel that the mixture is still loose add in some more bread crumbs.

Fry on medium heat and not on high heat to avoid burning.

Vegetables can be added as per your choice and requirement.

Do try this food-a-licious recipe and share your experience with us via comments.

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Amritsari Khatte Chole – The Zero Oil Recipe

Amritsari khatte chole recipe / punjabi chole recipe / amritsari chole step by step images / punjabi chole recipe video

As the name suggests my today’s recipe is a north Indian dish right from Amritsar. The authentic amritsari chole recipe which is a very popular street food of amritsar having the tangy flavor of tamarind and most importantly is cooked without oil. Yes, you read it right, it’s a zero oil recipe. Very light and full of flavors.

I have learnt this recipe from my mother in law. As she is born and raised in Amritsar, she is a master in every bit of amritsari food recipes.

Firstly the chickpeas also known as kabuli chana are soaked overnight in sufficient water.

Then are boiled and later flavored with some typical north Indian spices.

Also have a look at the other north Indian recipes on my website stuffed capsicum Punjabi style, Punjabi suran masala, Punjabi dum aloo restaurant style, stuffed brinjal,

Paneer makhani

Ingredients:

1 cup Chickpeas

3 ½ cups Water

1 Onion (finely chopped)

1 inch Ginger (sliced)

¼ cup Tamarind pulp

2 Green Chillies (cut into half)

1 tsp Red Chilli powder

1 tsp Garam Masala powder

1 tbsp Kasuri Methi

1 tsp Cumin seeds (dry roasted and crushed)

1 tbsp Coriander (chopped)

Salt

Method:

Firstly take 1 cup of chickpeas wash them and soak them in enough water overnight.  Add enough water as the chickpeas would increase in size after being soaked.

Take tamarind as per your taste and soak it in ¼ th cup of water. By the time the chickpeas would be cooked the tamarind would also be soaked.

Take a cooker, turn on the heat and add the soaked chickpeas in to it followed by 3 ½ cups water, 1 inch ginger sliced and salt as per your taste. Mix well.

add chickpeas, ginger, salt

Bring it to boil.

boil

Then close the lid of the cooker and let it pressure cook for 20 minutes on low heat.

In the meanwhile dry roast cumin seeds and crush them. I always use freshly roasted cumin seeds as they add immense flavor to the dish.

pressure cook for 20 min

Also, by this time the tamarind would be ready for making pulp. Just mash it with your hands and the tamarind would release all its pulp.

Let the pressure release by itself and then open the cooker. The chickpeas would be cooked by now.

open the cooker

Next step is to add the tamarind pulp and green chillies. Let it simmer for about 5 minutes so that the tamarind pulp gets completely incorporated with the chickpeas.

add tamarind pulp and green chillies

 

simmer 5 min

After 5 minutes add in 1 tsp red chilli powder, 1 tsp garam masala powder, 1 tbsp Kasuri methi, 1 onion chopped and mix well.

add red chilli pwd, garam masala pwd, kasuri methi, onion

Now put in the freshly roasted and crushed cumin seeds and chopped coriander leaves. Give it a final mix.

add cumin, coriander and mix

The amritsari khatte chole are ready.

Amritsari Khatte Chole are ready

Serve them hot with puris, kulcha, naan, roti or even plain steamed rice.

Amritsari Khatte Chole 

Tips:

Use freshly dry roasted and crushed cumin seeds.

Add tamarind pulp as per your taste and requirement.

Do try this food-a-licious amritsari khatte chole and let us know your experience via comments

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Fresh Coconut Burfi Recipe – Easy Nariyal Burfi Recipe

Fresh coconut burfi recipe / easy nariyal burfi recipe / how to make fresh coconut burfi / coconut burfi step by step images / coconut burfi recipe video

Fresh Coconut Burfi Recipe 

There are many ways to make coconut burfi some are made using condensed while others have no milk no condensed milk. My today’s recipe of  coconut burfi has milk included.

A very tasty and full of flavor coconut dessert that is easy to make with just three main ingredients coconut, milk and sugar. Then to add in some flavor I have put in cardamom powder and to garnish I have sprinkled some sliced pistachios and almonds.

It can also be called a 3 ingredient burfi as cardamom powder and dry fruits could be skipped.

Also have a look on the other burfi recipes on my website maida burfi, milk powder burfi (10 mins burfi), instant kalakand recipe

Ingredients:

2 cups Coconut (fresh and grated)

1 ½ cups Sugar

1 Cup Milk

½  tsp Cardamom powder

10 Almonds (sliced for garnishing)

10 Pistachios (sliced for garnishing)

Method:

Take a pan.

Heat 2 tbsp of ghee.

heat ghee

Then add 2 cups Coconut (fresh and grated), 1 ½ cups Sugar and 1 Cup Milk.

add coconut, milk and sugar

Mix well and cook on medium heat. The entire process should be carried out on medium heat else the coconut would get burnt.

mix well

The sugar would start to melt and mixture. It takes around 2 to 3 minutes. Keep on stirring. Then the bubbles start to appear.

sugar melts

After a while mixture would begin to thicken and the bubbles would reduce slowly.

medium heat

mixture thickens

Now add in the ½ tsp of cardamom powder and mix well.

add cardamom powder

Keep stirring till the mixture leaves the sides of the pan. It takes around 8 to 10 minutes. Do not over cook. Overcooking would harden the burfi.

leaves sides of the pan

Transfer it on to the butter paper and level it with a greased spoon or spatula. Greased spoon or spatula is required so that the mixture would not stick to the spoon or the spatula.

transfer on to butter paper

level with greased spatula

Sprinkle on the sliced almonds and pistachios. Press them gently so that the they get stuck with the mixture.

sprinkle almonds and pistachios

press gently

Cut into squares or your desired shape when it is still hot. Else later on after cooling it would be difficult to cut the pieces.

cut into squares

Cool completely and serve.

cool comlpletely

It remains good for a week if stored in an airtight container.

Fresh Coconut Burfi Recipe – Easy Nariyal Burfi Recipe

Tips:

The entire process should be carried out on medium heat to avoid burning of the mixture.

Continuous stirring should be done again to avoid burning of the mixture.

Use dry fruits of your choice for garnishing.




Try this food-a-licious fresh coconut burfi and share your experience with us via comments

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