Easy authentic Coconut burfi/naral wadi recipe

Ingredients:

Fresh grated coconut - 1 cup
Sugar                        - 1 cup
Milk                         - 1 cup
Cardomom powder  -2 tsp
Saffron                     - 5 strands (optional)
Pistachios or almonds to garnish


Method:

1. Put a pan on medium heat.
2. Add milk, sugar, and coconut. Add saffron (optional)
3. Keep on stirring frequently so that it does not stick to the bottom of the pan.
4. Let it cook until it starts leaving the sides of the pan. The mixture will turn golden.
5. Add elaichi powder.
6. Coat a dish with butter or ghee.
7. Pour the mixutre and dab it flat with a spoon. Garnish with almonds or pistachios. Cut into desired shapes and let it cool.
8. Remove the burfis and relish these coconut burfis.

Stage one

                                                                       When done

                         

Butternut squash soup-infant food recipe

Ingredients:

2 cups- peeled and de-seeded cubes of butternut squash
1/2 cup - diced carrots
1 tsp butter
Salt
Cream (optional)
3-4 Basil leaves (optional)
4 cups water

Method:

1. Put a soup pan on low heat.
2. Add butter
3. Add squash and carrots. Stir for few seconds
4. Add water. Cover with a lid.
5. Let it boil on medium heat for 20 minutes.
6. Add basil leaves and let it boil for another 5 minutes.
7. Add salt.
8. Remove from heat and blend it with a hand mixie or a food processor.
9. Serve warm (garnish with cream).

Variation: You can add onions in the butter before adding squash and carrots.

Easy Methi na gota recipe

Everyone from Ahmedabad would know "Raipur bhajia house" and "Jail na gota." I am a big big fan of gotas and "Jail na gotas" are just so amazing. Yeah, you got it right "Jail na gotas" are deep fried dumplings with Methi made by inmates of Sabarmati jail. I think it is a good way to employ them. My mother though thinks I should not have those as they are made by the prisoners but Hey! we must give them a chance..

Jail na gotas recipe is secret but here is mine

Ingredients

4 cubes of frozen methi
1/2 cup besan
4 tbsp fine semolina
1 tsp garlic paste
2 tsp sugar
salt
Chilli powder
Turmeric
roughly crushed corainder seeds and peppercorns
2 pinch Soda


Method

1. Beat besan and semolina into a thick paste.
2. Add all the other ingredients and mix well.
3. Keep aside for 5 minutes
4. Fry them in hot oil
5. Enjoy these methi gota on a rainy day with tea.

Bhajani Chakli recipe

Ingredients:

Chakli Bhajani 1 cups
Ajwain             1/2 teaspoon
Sesame seeds   1/2 teaspoon
Water                1 cup
Salt                    According to taste
Chilli powder     1/2 tsp
turmeric powder 1/2 tsp

Method:

1. In a soup pan, boil water with ajwain and sesame seeds.
2. Add turmeric, chilli powder, salt.
3. Add chakli bhajani to the water, mix it well, and turn off the gas after covering it with a lid.
4. Let it stand for 10 minutes.
5. Now knead the mixture to a soft consistency (you may use oil and little water).
6. Fill the chakali maker with the dough.
7. Press it to get round chaklis.
8. Fry them on high.
9. After the chaklis cool, munch on them...

Rava-naral ladu recipe

Ingredients:

1. Rava /sooji                        2 cups
2. Naral, fresh coconut   1 cup
3. Sugar                         1 1/4 cup
4. Water                         1 cup
5. Elaichi powder          1 tsp
6. Raisins to garnish

Method:

1. Roast rava/sooji to a light pink color in a pan.
2. Add coconut to it and fry for 10 minutes
3. Simultaneously put water and sugar in a pot to boil to one string consistency.
4. Now pour the Rava-coconut mixture to one-string consistency sugar syrup.
5. Add elaichi powder and let it cool.
6. Roll out laddus and garnish with raisins. 

Crispy farsi puri/poori recipe

Ingredients:
2 cups All purpose flour
1/2 cup Fine sooji
1 cup or more warm water
1/2 tsp salt
1/4 cup warm oil
2 teaspoons of coarsely crushed Shajira, Ajwain, Peppercorns

Recipe
1. Take 2 cups of all-purpose flour
2. Take 1/2 cup rava/fine semolina/sooji
3. Add salt and crushed spices.
4. Use warm water to knead soft dough (soft like dough for rotis)
5. Leave it for about 45 minutes to an hour
6. Take a lemon sized ball and roll rotis of it and then roll the roti over into a roll.
7. Cut the rolled roti into small pieces.
6. Make puris of this small pieces.
8. Fry them on High and low temperatures simultaneously.
9. Store them in an air-tight container.

Puran Poli

I just loved Puran Poli's made by mom. Of course, who does not love food cooked by one's mom.

I woke up today thinking of Puran poli made by mommy and thought of making it for today's Diwali special lunch for my husband and my little daughter.

Recipe..

For Saran:

1. Cook 1.5 bowl of chana daal in pressure cooker (if you presoak the daal, you will reduce the cooking time) I did not soak it so it took 12 whistles (10 on high and 2 on slow gas)
2. Mash the daal properly using a food processor or hand mixer but do not add water any water.
3. Add 1 bowl of jaggery to the daal.
4. Cook the daal and jaggery mixture called "saran"in an open pot until you can made round balls easily from the saran. Stir the saran frequently whilst cooking.
5. Add nutmeg and elaichi powder. Mix it well.
6. Remove from gas and make lemon sized balls from the saran when cool and keep them aside.


For cover:

1. Take 2 cups of wheat flour, 1/2 teaspoon salt and add 2 tablespoons of all purpose flour and knead into a soft dough.
2. Add little oil and knead it further to get a very soft dough.
3. Keep it aside for 20 minutes.
4. Roll into lemon sized balls.



Making the rotis.

1. Take the lemon sized ball of the dough and roll it into a small puri. Now put the saran ball into the puri and pull the ends together.
2. roll into a thin roti.
3. put the roller pin on the side of the roti and roll it over the roller pin.
4. Lift the roller pin and put it on a preheated pan and let the roti cook from both sides.
5. Apply ghee and serve it with potato bhaji or any bhaji or enjoy as it is.