DUDHI SABUDANA KHEER

DUDHI SABUDANA KHEER

INGREDIENTS:-

Dudhi / Bottle gourd - 1 no small appox 1/2 kg

Sabudana / Sago - 1/4 cup

Milk - 1/2 litre  - 3/4 litre

Sugar - 1/2 cup

Salt - a pinch

Almonds - 4 to 5 nos

Cashewnuts - 4 to 5 nos

Kesar / Saffron - a pinch 

Elaichi pdr / cardamom pdr - 1/4 tsp

METHOD:-

1. Wash the sago and soak it in water for 2 hours. Make sure the water is just at the same level as tbe sago. Too much water and the sago will go mushy.

2. Peel the doodhi, remove the centre seeds and grate the flesh.

3. Heat 2 tbsp ghee, add in the chopped nuts. Fry them till lightly browned and then remove. Now add in the grated dudhi. Saute the dudhi for 2 - 3 min.

4. Add in 1 cup milk and bring to boil, cover and simmer for 5 min. Keep stirring in between. In case you feel the milk is less then add in 1/2 cup more. In this way keep on adding milk as needed till the dudhi is cooked and you utilize all the milk.

5. In a seperate vessel boil 3 - 4 cups water. Add in the sago. Stir and cook till the sago gets soft, becomes transparent and starts floating on top.

6. Strain out the entire sago. Pour room temperature water over it and allow to drain in the strainer. Reserve. Adding the soaked sago directly into the pan makes the entire kheer starchy and gooey. Also I do not like the starchy aftertaste so prefer cooking it seperately to remove the extra starchiness before adding to the kheer. If you dont mind this then feel free to  add tbe soaked sago directly into the pan along with the cooking dudhi. It will cook along. Make sure to add extra 1 cup milk as the kheer will thicken because of it. 

7. Add sugar over the simmering dudhi. First add little less than the given quantity, check the sweetness you prefer and then accordingly increase.

8. Stir the sugar in. Also add in the sago and salt.

9. Put the reserved nuts into the kheer along with kesar and elaichi pdr, boil again. 

10. Switch off flame and cover and keep for 5 min and allow the kesar to give off its fragrance and colour.

11. Serve warm. 

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FUDGY EGGLESS CHOCOLATE BROWNIE

FUDGY EGGLESS CHOCOLATE BROWNIE

INGREDIENTS

Butter 1/2 cup

Dark chocolate chopped 1 cup

Hung curd 1 cup

Powdered sugar 1 cup

Vanilla essence 1 tsp

Maida / Refined flour 1/2 cup

Cocoa pdr 3 tbsp

Baking pdr 1 tsp

Walnuts 1/2 cup

METHOD

1. In a saucepan on very low heat melt together butter and dark chocolate. Be careful as the chocolate may burn. So keep on heat only till half melted, then switch off gas and keep mixing, the butter chocolate will melt in the remaining heat. Keep aside for further use.

2. In a bowl whisk together the sugar and curd till it is smooth.

3. Pour in the butter chocolate mix, vanilla essence and gently mix. 

4. Add in the maida, cocoa pdr, baking pdr and mix all gently till just incorporated and there are no specks of dry flour. Batter will be thick.

5. Line a baking pan with butter paper. Pour the batter in and spread out evenly till all corners, smooth the top.

6. Sprinkle on top with walnuts broken into chunky pieces. Instead of walnuts you can even use hazelnuts, almonds, pecans etc.

7. Bake in a preheated oven at 180°C for 30 - 35 min.

8. The top will dry up a little but it will still feel less cooked. A toothpick inserted in the centre will come out clean. Remove and allow to cool.

9. Always remember to pre heat the oven with both rods on, but when you put the tray in the oven keep only the bottom rod on. This prevents the top from burning. Last few minutes you can put the top rod on too to give the top some colour.

10. Once cooled but still little warm, cut into pieces, serve warm with a scoop of vanilla ice cream and chocolate sauce drizzled on top.

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MOTICHOOR LADOO (WITHOUT BOONDI)

MOTICHOOR LADOO (WITHOUT BOONDI)

INGREDIENTS:-

Chana dal / bengal gram - 1 1/2 cups

Oil - for deep frying

Ghee / clarified butter - 2 to 3 tbsp

Sugar - 1 1/2 cups

Orange food colour

Almond / cashewnuts / pista sliced - 10 - 12 nos

METHOD:- 

1. Soak chana dal in 4 - 5 cups water for 2 hours.

2. Drain completly and grind to a coarse paste without water to form a coarse crumbly paste.

3. Heat oil. Take 1 tbsp of the paste and flatten it on the palm of your hand like a vada. Gently slide it into the oil. Deep fry them for a few minutes. Do not allow them to get crisp or colour.

4. Once all the vadas have cooled down break them into pieces and blend them into a mixer jar to form a coarse powder. 

5. Pass this through a sieve to get evenly coarse grain. Regrind whatever that remains that does not pass through the sieve and repeat to get evenly coarse grainy powder.

6. Heat ghee in a seperate pan. Add the sieved dal mix into it. Stir fry lightly till all of it is evenly cooked and it changes colour slightly. Reserve

SUGAR SYRUP

7. In a pan mix the sugar with 1/2 cup water. Bring to a boil and cook till it is of 1 string consistency or soft ball stage.

8. Add the orange food colour to it. You may have to add more to get a dark orange colour.

9. Tip in the prepared dal powder and mix it well. You can add any of tbe above dryfruits or a mix of all. I have ground a few to a coarse powder and left some chopped up for the bite.

10. Cover and allow to soak and cool for 1 hour.

11. By now all the moisture will be absorbed by the dal. Divide into portions and shape into laddoo balls.

12. Store them in the fridge for upto 1 week.

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TOMATO SAAR (WITH COCONUT MILK)

TOMATO SAAR (WITH COCONUT MILK)

INGREDIENTS:-

Tomatoes - 6 nos

Coconut milk - 1/2 cup

Besan / chickpea flour -1 tbsp

Ginger grated - 1/4 tsp

Sugar - 1/2 tbsp

Green chillies cut in pieces - 2 nos

Salt - To taste

Curry leaves (optional) - 1 sprig

Ghee / clarified butter - 1 tbsp

Jeera / cumin seeds - 1/2 - tsp

Heeng / asafoetida - 1/8 tsp

METHOD:-

1. Wash the tomatoes. Make × cuts on each of them.

2. Bring 1 1/2 cup water to boil and drop the tomatoes in it. Allow the tomatoes to cook a little till the skin can peel off easily and the tomatoes are cooked but still firm.

3. Peel them, remove the eye and skin. Put in a mixer jar and blend into a smooth puree.

4. To this add the coconut milk, besan and the remaining water in which the tomatoes were cooked. Blend all till incorporated well. 

5. Put it through a strainer or a sieve and strain out the juice seperaring out the tomato seeds.

6. Put it back on flame and bring it to a boil. Add in 1/2 cup water if required. Also add in the ginger and green chillies along with salt and sugar.

7. Seperately heat ghee, add in jeera and heeng. Pour this tadka over the boiling saar and mix it in. 

8. You can also add curry leaves in the tadka. 

9. Serve this saar along with boiled rice or moong dal khichdi.

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NAGPURI SANTRA BARFI / ORANGE BARFI

NAGPURI SANTRA BARFI / ORANGE BARFI

INGREDIENTS:-

Oranges - 4 nos

Kohala / Ash gourd - 1/2 kg

Sugar - 3/4 to 1 cup

Khava / khoya/ dried milk - 150 gms

Milk powder - 4 tbsp

Ghee / clarified butter - 1 tbsp

Orange food colour - 1/4 tsp

Orange essence - few drops

Pistachios sliced - 5 to 6 nos

Silver varkh - as req

METHOD:-

1. Peel the oranges, remove the skin and seeds and seperate out the pulp. 

2. Remove the seeds and skin off the ash gourd and grate it. This gourd is very watery, so squeeze out the water and make as dry as possible.

3. Heat a pan, add in the orange and ash gourd. Saute and keep cooking till the water evaporates.

4. Add in 3/4 cup sugar if tbe oranges are sweet. In case they are sour increase a few tbsp sugar accordingly.

5. As the sugar melts the mix will become all watery again. Keep cooking till it starts coming together.

6. Move this to the corner of the pan. In the remaining space add in the ghee and khava.

7. Break the khava and cook till it loosens up and becomes soft. 

8. Now mix the khava and the orange mix together. 

9. Add the orange food colour and essence. Usually orange oil is added at this stage but it is expensive and not so easily available so substitute with orange essence. If you have orange oil accessible then feel free to use it.

10.  Also add in the milk powder. It helps bringing it all together and firming up the mix a little. Keep cooking till the mix comes together in the pan and forms into a ball.

11. Tip it onto a greased plate or a square pan lined with baking paper. 

12. Spread evenly and smooth out the top. Top over with silver varkh if available and sliced pistachios.

13. Keep in the fridge to cool and set for 3 - 4 hours.

14.  This barfi is soft so grease your knife while cutting or there is a tendency for barfi to stick to knife . Even if it does after cutting you can pat it a little into square shapes and serve.

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