Sweet Coconut Balls - A Two Ingredient Ladoo Recipe

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Sweet Coconut Balls - Very Delicious And Easy To Make Ladoos

These are the one ladoos which I am familiar with since my childhood. I not only enjoyed eating it but making these ladoos was also of great fun. Adding different colors to the coconut mixture and then making balls of out it was really exciting. They are so easy to make and also a delight to ones eyes. We can use any color like pink, orange, yellow, green, but add only a bit as we have to keep the ladoos light in color. 

Lets have a look at the ingredients and then how to make them.

INGREDIENTS:

1 tin Milkmaid

1/4 kg Dessicated Coconut

1/4 tsp Cardamom powder

4 to 5 drops Orange color



METHOD:

Heat milkmaid in a wok (kadai) and bring it to a boil.

Then add the dessicated coconut, cardamom powder and mix well until the mixture leaves the sides of the pan and becomes sticky.

Turn off the flame. Let it cool for 5 to 10 mins.

Now add 4 to 5 drops of orange color to the mixture and mix it well with your hands.

Take small portions of the mixture and start forming balls or ladoos of it.

Then roll each ladoo in dessicated coconut to give them a beautiful look.

And the Sweet Coconut Balls or ladoos are ready to eat.


Enjoy them with your family and friends and do share your experience with me through comments.

Sweet Coconut Balls - Very Delicious And Easy To Make Ladoos

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Crispy Mackeral (Bangda) Fish - The Special Kokum Recipe

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Crispy Mackeral (Bangda) Fish - The Special Kokum Recipe

Today I had prepared this stunningly delicious Mackeral (Bangda) fish as my evening snack on my hubby's demand. My husband loves seafood and especially fish. Mackeral fish is also known as Bangda in hindi. Very soft and easy to cook. The recipe is very simple with the basic masalas yet heavenly delicious.

The most important aspect in making any fish is its cleaning. Always make sure that your fish is cleaned properly. There should not be anything that cannot seem to grab with your fingers. 

Following are the ingredients required and then the method of preparation. To make it more easier to understand I have added the step by step pictures along with the recipe.

INGREDIENTS:

2 Mackeral / Bangda (cleaned)

1 tsp Red Chilli Powder

3 tbsp kokum syrup (soak 3 to 4 dried kokum in water for an hour)

1/2 tsp Black Salt

Salt to taste

1/2 tsp Turmeric

1/4 cup Suji  (semolina/rawa)

Oil



METHOD:

Make a paste of red chilli powder, kokum syrup, black salt, salt and turmeric powder. 

Marinate the fish by pouring the masala paste inside and outside the fish. 

Marinate the fish for 3 to 4 hours

Keep it in the marinade for about 3 to 4 hours.

Before frying apply semolina on both sides of mackeral (Bangda) and press properly.

Apply semolina on both sides

Shallow fry in 3 to 4 tbsps of oil for 5 to 8 minutes until crisp.

Flip to cook it from both the sides evenly.

Oil the fish in between if required and serve hot with lemon and onion.

Enjoy this crisp mackeral (Bangda) fish with your choice of drinks.



Do try this finger licking fish recipe and share your experience with me through comments.

Crispy Mackeral (Bangda) Fish - The Special Kokum Recipe

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Gobi Parantha - The Authentic Punjabi Recipe

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Gobi Parantha - The Authentic Punjabi Recipe

My today's recipe is one of my favourites..actually my family favourite - Gobi Paranthas. Being a punjabi my day remains incomplete without paranthas. We can have it at anytime of the day, be it for breakfast, lunch, a tea time snack or even for dinner. We just love paranthas. And gobi ka parantha, I find it to be the easiest amongst all the paranthas.

Even today morning we had this yummy Gobi ka Parantha for breakfast. It was so delicious and its divine taste and aroma gave me a thought of posting this recipe for you all. So lets start with the ingredients first and then the method of preparation.

INGREDIENTS:

1/2 kg Cauliflower (grated)

1 Onion (finely chopped)

1 tsp Ginger (grated)

3 Green Chilles (finely chopped)

1/4 tsp Ajwain (carom seeds)

1/2 tbsp Garam Masala powder

1 tbsp Coriander (finely chopped)

1 Cup Wheat Flour for the dough

Ghee for cooking


METHOD:

Prepare a dough using wheat flour and water.

Mix well all the ingredients for stuffing.

Now take a small portion (the size you take for a noraml parantha) of dough and give it a round shape. 

Press it from the centre to make space for the stuffing.

Now fill in the stuffing and then pull the dough from all sides towards the tops sealing the stuffing completly and again give it a round shape.

Gently press it with your hands, keep it on the rolling board, dust some wheat flour and roll it into a parantha.

Place it on a hot tava and let it cook on medium heat. 

Flip and apply ghee on both the sides. Cook it well until golden brown. 

Serve it hot with home made butter, curd and lassi.


Hope you all will try this heavenly delicious gobi paranthas for your family and don't forget to share your experience with me through comments..

Gobi Parantha - The Authentic Punjabi Recipe

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Easy Pinwheel Rolls Recipe - Enriched With Nutrients

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Pinwheel Rolls -  Enriched With Nutrients

So, today I have made some Pinwheel Sandwiches which are bright, colorful and a perfect turn on for all sandwich lovers. Not only in looks it is a ten on ten but also the ingredients used are healthy and of very low calorie content. For this sandwich I have used carrots and cucumber, the healthy additions you can make to your diet. Its not only for adults, even children will love it. One can also pack it for tiffins as well. Let us now have a look at the very easy to make pinwheel sandwich recipe.

INGREDIENTS:

6 slices Bread (sandwich bread)

2 tbsp Butter

2 tbsp Tomato Ketchup

2 tbsp Mint Chutney

1 Cucumber (grated and squeezed)

1 Carrot (grated and squeezed)

Salt, Black Pepper to taste


METHOD

Remove the crust of the bread from the sides. Roll each slice bread with a rolling pin.

Method Pinwheel Roll

Then take one piece of bread and apply butter on it evenly. Then apply tomato ketchup and then grated carrots on top of it. 
Sprinkle some salt and black pepper.

Method For Pinwheel rolls

On top of it place another bread with butter. Then cover it with mint chutney followed by grated cucumber. Press it gently with fingers.

Method For Pinwheel Rolls

Now, start rolling these bread slices and form a roll. 
Cover this roll in foil or butter paper and keep it in the fridge for 5 minutes to set. Likewise make rolls using all the bread slices.

Method For Pinwheel rolls

Don't keep it for long to set as the bread will become moist. Cut each roll into two pieces.

Enjoy it with tea for breakfast or as a snack in the evening or even can be packed for tiffins.

Do try this recipe for your loved ones and don't forget to share your experience with me through comments.

Pinwheel Rolls -  Enriched With Nutrients

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Baingan Ka Bharta - A Very Low Calorie Recipe

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Baingan also known as an Eggplant or Brinjal is a very known veggie amongst the weight watchers. It has a very low calorie value yet highly nutritious. Apart from weight loss it is also good for ones heart. Another important benefit of Brinjal is that its good for your skin. 

So, according to me brinjal should be added in our regular diet in any form for atleast once or twice weekly. And the most common recipe of brinjal is the bharta made from roasted brinjals. The most peculiar element about this recipe is its smoky flavour and taste which can be obtained only by roasting the baingan on an open fire and not in the microwave. So lets move on to the recipe starting with its ingredients and then the method:

Baingan Ka Bharta - A Very Low Calorie Recipe

INGREDIENTS:

2 medium sized Brinjal 

3 Onions (finely chopped)

2 Tomatoes (finely chopped)

3 Green chillies (finely chopped)

1/4 cup Green Peas (boiled)

1/2 tsp Jeera (Cumin Seeds)

1/2 tsp Red Chilli powder

1/2 tsp Coriander powder

1/2 tsp Garam Masala powder

Coriander for garnishing

3 Tbsp Oil

Salt to taste



METHOD:

Wash the brinjals and pat dry them. Then apply some oil on them evenly.

Roast them on an open fire as you won't get the smoky flavour in the oven or microwave.

Roast them till they are tender and evenly cooked.

Let them cool and peel its skin.

Then mash the baingan and keep it aside.

In a pan heat oil and add jeera followed by onions.

Stir fry the onions till golden brown and then put the tomatoes and green chillies.

Mix them well and cook for another 3 minutes.

Add the salt, red chilli powder, coriander powder and garam masala powder.

Mix them all well and cook for a minute.

Now add the mashed brinjals and green peas, mix and cook for a couple of minutes.

Garnish with coriander and serve hot with rotis or naan or even bread goes well with baingan ka bharta.

Do try it and share your experience with me through the comments. 

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Baingan Ka Bharta - A Very Low Calorie Recipe

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Gobi Aloo Matar - Make It Dhaba Style

Gobi Aloo Matar - Make It Dhaba Style

INGREDIENTS:

1/2 kg Gobi (Cauliflower) cut into medium sized florets

2 medium sized potatoes (cut them as the size of cauliflower florets)

1/4 cup Green peas

2 small onions (finely chopped)

1 Tomato (finely chopped)

1/2 tsp Ginger (finely chopped)

1/2 tsp Garlic (finely chopped)

1/2 tsp Turmeric Powder

1/2 tsp Garam Masala powder

1/4 tsp Coriander powder

Coriander leaves for garnishing

1/2 tsp Jeera

Salt to taste

3 tbsp Mustard Oil (Sarson Oil)




METHOD

Heat oil in a pan till smokey.

Then add jeera to it. As soon as the jeera turns light brown put onions followed by ginger and garlic to it.

Stir it well till the onions, ginger and garlic turns golden in color.

Once the above mixture changes its color then its time to add turmeric powder.

Let it cook for a minute then add the tomatoes.

Cook the tomatoes until soft and then add the red chilli powder and coriander powder.

Mix it well.

Now add the gobi florets, potatoes and green peas.

(If you are using frozen green peas, then add them at the end.)

Mix them well and stir fry on high flame for a couple of minutes.

Then lower the flame and cover the pan with a lid.

Let it cook for another 10 minutes or till completly done.

Now add the garam masala and chopped coriander leaves.


Mix it well and serve it hot with rotis or naan or puris and mint chutney.

Gobi Aloo Matar - Make It Dhaba Style

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Tendli Masala - With Punjabi Tadka

Tendli is a very common vegetable for Maharashtrians. In Hindi it is called Tindora and in english Ivy Gourd. 

Tendli Masala - With Punjabi Tadka

INGREDIENTS:

1/2 kg Tendli

2 small onions (finely chopped)

1 Tomato (finely chopped)

1/2 tsp Ginger (finely chopped)

1/2 tsp Garlic (finely chopped)

1/2 tsp Turmeric Powder

1/2 tsp Garam Masala powder

1/4 tsp Coriander powder

Coriander leaves for garnishing

1/2 tsp Jeera

Salt to taste

3 tbsp Mustard Oil (Sarson Oil)



METHOD:

Wash the Tendlis and cut them length wise into 4 pieces each.

Heat oil in a cooker till smokey.

Then add jeera to it. As soon as the jeera turns light brown put onions followed by ginger and garlic to it.

Stir it well till the onions, ginger and garlic turns golden in color.

Once the above mixture changes its color then its time to add turmeric powder.

Let it cook for a minute then add the tomatoes.

Cook the tomatoes until soft and then add the red chilli powder and coriander powder.

Mix it well.

Now add the Tendli pieces and mix well.

Cover the cooker and put the whistle on.

Then on medium flame let it cook for two whistles.

Turn off the flame.

Let it rest for 5 minutes or till the air is completly out from the cooker and the cover can be opened.

Then add garam masala and chopped coriander to it and mix it well.




Serve hot with rotis accompained with dahi and salad.

Tendli Maslaa - With Punjabi Tadka

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