Vatalya Daliche Ladu

Wish you all a very Happy Diwali!!! 

This Diwali with all type of common 'Pharal', I had planned to try some different type of sweets or savory items. As my daughter is too small, I managed to try out this in her afternoon nap timing.

This is a typical Maharashtrian recipe. My Friend, Sonali used to do this Ladoo very Nicely.  It tastes really awesome and definitely very different than a normal Besan Ladoo. Must try recipe for This Diwali…...

 

 

Ingredients

Chana dal - 4 cups

Pure Ghee - 2 cup

Sugar - 3,1/2 cups

Water - 1,1/2cup

Milk - 1/2 cup

Saffron - 1/2 teaspoon

Cardamom Powder - 1 teaspoon

Almond chips  - 2 teaspoon

 

Procedure

Wash & soak chana dal for 4-5 hours. Then grind it to a coarse  paste. It should not a very soft paste.

 

Heat Pure ghee in heavy bottom pan.  Now add grinded dal to it.  Stir it continuously on low flame. It may take an hour or so .  Dal should get golden colour with nice aroma.  You have to take precaution while doing it. Dal should not stick to the bottom, so it should be on low flame only. Now remove it from burner.

 

In a nonstick pan take sugar and water to make a syrup. Boil it till you get 2 strands consistency (2tari pak in Marathi). You can easily make out two strings when you take a little drop of syrup in your two finger's tip (pressing and then separating from each other). Syrup is ready.

 

 

Now add milk, saffron and cardamom powder to it and mix wel.  Then add roasted chana dal paste in it. And mix it neatly till bottom. Cover it and keep aside for 2 hours so that dal will absorbs all the syrup.

 

 

Then Make Ladoos  of any size you want. I made small size ladoos. So I got 45 ladoos from this mixture. Tasting really yummy & very soft :-P.

Back with a Jelly Boats......

Hi All, I'm posting something on Khaugiri after almost six months. the reason behind that is very cute, now we have one lil member in our family........'Sara', my angel.  I am enjoying motherhood. But really I missed u all a lot. so thought to start with kid's favorite recipe. Though she doesn't eat anything, this one is only for her. I have bookmarked this recipe long back from Tarlaji's site. Prepared this on new year's party. And was a hit in the party. It's not time consuming and easiest recipe I have ever posted in Khaugiri. But nobody will understand how you made these edible boats.

Ingredients

Oranges -4

Instant Jelly Packets -2 (Any flavours. I used Strawberry and Mango)

Toothpick - 16

small paper flags - 16

 

Procedure

Cut Oranges into half. While cutting it, cut it vertically so that you will get whole wedges of Oranges. (Not like what we cut to make a juice). Remove wedges. Do it carefully so that skin will not get any hole. You can make juice from those wedges of Oranges. Put jelly crystals in a pan. Add water as specified in the packets. Mix well. Boil it. Now keep it till it becomes warm. Keep all orange halves in separate bowl or you can use muffin tray to keep them steady.

 Refrigerate it till jelly sets. Now cut each half into two. So that it will take Boat shape. Trim the edges of orange's skin so that  it will get leveled with the jelly.Stick flags to toothpick. Put it into jelly Botas.Ur pretty Boats are ready to sail.

Homemade Chocolate Rakhi

Today is 'Rakshabandhan', a special day for all Brothers and sisters.  This year I wanted to make something very special for  Rakhi. I was watching an advertise of Dairy-Milk chocolate…."Kuch Mitha Ho Jaye…" and suddenly thought of making Edible Rakhi, that is chocolate Rakhi. I had bookmarked recipe from Padhuskitchen…..so tried accordingly and see Edible Rakhi for All my Brothers is looking so nice :-).

Ingredients

Condensed Milk - 400 Gms

Unsalted butter - 100 Gms

Sugar - 6 teaspoons

Cocoa Powder - 6 Teaspoons

Liquid Glucose - 1/4 Teaspoon

Milk - 6 tablespoons

Procedure

Mix cocoa Powder and milk nicely. No lumps should be exist. Dissolve liquid glucose in cold water neatly.   Mix all above given ingredients  with liquid glucose and cocoa and milk mixture in a Non-stick Kadai. Now keep the kadai on flame. Keep the flame low.  Stir it continuously till it leaves the sides of pan.  It should not stick to your hand. Transfer it to a greased plate. When it get slightly cool, take one chocolate mould (any shape or size of your choice) and feel  1/4 of it. Now take one Satin ribbon, place it on the chocolate horizontally. Again on ribbon put chocolate and completely fill the mould. Keep it aside for an hour.  Flip the mould to opposite side and the chocolate will automatically come out of mould. Chocolate Rakhi is Ready.

Daal-Baati (baked Baati)

In my first version of Dal Bati, I shared Khandeshi style Dal bati recipe which is very common in our house. As it is deep fried I tried typical Rajasthan style baked bati and dal . It tastes awesome. A complete whole meal off course with lots of ghee.

Ingredients 

For Dal

Chana dal- 1/2 cup

Moong dal - 1/2 cup

Urad Dal - 1 cup

Tomato - 3

Green chilli - 5-6

Ginger - 2 inch piece

Garam Masala- 1/2 teaspoon

Coriander Powder - 1 teaspoon

Red chilli powder - 1 teaspoon

Pure ghee - 2 tablespoon

Cumin seeds - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Asafetida - 1/8 teaspoon

Salt as per taste

Chopped fresh Coriander for Garnishing

For Bati

Whole wheat flour - 3 cups

Semolina - 1 cup

Pure ghee - 5 tablespoon

Ajwain - 1 teaspoon

Baking Powder - 1/2 teaspoon

Salt as per  taste

Procedure

For Dal

Soak all dal for an hour. After that cook it in a pressure cooker. Make a paste of tomato, green chilli and ginger. Now heat a kadai  and put ghee into it.  Then add cumin seeds and asafetida. After that add  turmeric powder and coriander powder.  Now add tomato paste and sauté it neatly.  Then add red chilli powder and salt. Mix it neatly. Sauté it for 2 minutes.  Now add cooked daal.  Add water as per require for desired consistency.   Boil it for a minute or so. Garnish it with chopped  fresh coriander. Dal is ready. 

For Bati

Take all ingredients of Bati in a bowl and mix wel. Now knead a very hard dough with warm water. The dough should not be smooth at all. Cover it with damp cloth. Now preheat  oven on 180 degree Celsius. Meanwhile make small balls of the dough. Press each ball slightly and press with a finger in the centre. So that bati will get cooked properly from inside in oven.  Arrange baatis in oven tray. Brush it with ghee. Bake it for 20 minutes. Turn batis when it gets golden brown colour on one side. 

Serving

While serving deep hot baatis in melted pure ghee and serve it with dal. Crush bati and pour dal on bati, mix it and enjoy it.

Vade Saguti OR Kombdi Vade

Vade sguti or Komdi vade is a staple dish of Malvan. Malvan is a town located in Sindhudurg District - southernmost district of Maharashtra. This is a coastal area. By name you must have thought that it must be some snacks or type of crispy Vada. But here Vada is multigrain  puris. We had our Potluck party on last weekend, so my friend Vaishali made vade and solkadhi, and Manasi made special Malvani Chicken curry. I prepared 'kaju curry' for vegetarian people. Vade is a must try dish and vegetarian can also eat it with kaju curry or any other sprout curry.

Ingredients

Rice -  3 kg.

Jowar(sorghum) - 500 gms

Urad daal (Black gram)- 500Gms

Chana Daal (Bengal gram) - 250 Gms

Dhane (Coriander seeds) - 100 Gms

Methi dana (Fenugreek seeds) - 1 tablespoon

Whole wheat flour - 1tablespoon

Salt as per taste

Oil as require

Procedure

For Vade flour

Wash rice neatly. Drain water from it and allow it to get dry overnight. Now dry roast urad daal, chana daal, coriander seeds and fenugreek seeds one by one till it becomes slightly brown. Cool it and mix it with rice and jowar. Grind together in flour mill. Vade flour is ready. Store it in a airtight container.

 While making vade, take  2 cups of Vade flour, whole wheat flour and salt in a bowl and mix well.  Add 1 cup of  warm water and mix it ( don't knead it) , cover it and keep it aside. After an hour or so knead it with oil and little water and make a firm smooth dough. Now heat oil in kadai. Take a plastic sheet and grease it slightly with oil. Take a lemon size ball of a dough. Make a Puri of it by pressing with palm. Deep fry it on medium flame till it turn to golden brown. Vade is ready to serve.

 

Serve it with Malvani Chicken and Solkadhi.

Vegeterians serve it with kaju curry or any other sprout curry and Solkadhi.