Showing posts with label sweet n savouries. Show all posts
Showing posts with label sweet n savouries. Show all posts

Monday, July 4, 2016

Sweet jackfruit dosa/ponsa polo


It's jackfruit  season,and I just had to try something different. So thought  of giving  little twist to my favorite dosa. Jackfruit  whether ripe or raw can be used in a myriad of dishes. This dosa is one of them.This is a quick and easy dosa and no need to ferment this batter. An interesting sweet treat, especially for children! these dosas taste very nice when served warm with a dollop of butter.

Ingredients :

  1. 2 Cups Dosa rice 
  2. 1 cup jaggeey
  3. 1 cup de-seeded jackfruit bulbs
  4. 1 cup Freshly grated coconut
  5. 11/2 tsp salt 
  6. Baking soda 1/2 tsp  
  7. Ghee for preparing dosa
Metod :

  • Wash the rice and ,then soak it in water for at least 2 hours.
  • Grind all ingredients(except the ghee) till you get a fine batter. The batter should  be thick like idli batter.
  • Heat griddle/ nonstick pan,pour a ladle full  of the batter onto a hot  pan and spread a portion of the batter to get a mini dosa of 75 mm. (3”) in diameter. Drizzle a little more ghee and cover with a lid and cook on medium flame for two or three minutes . Then cook uncovered till you see the tiny little holes on it. flip and cook till it is light brown in colour from both the sides.
  •  Remove  and serve hot with a dollop of homemade butter .

  • Friday, April 15, 2016

    Labang Lathika/Lavang Lathika

    Lavang Lathika

    Happy RamNavami to all my Dear Friends and Readers !

    Labang Lathika

    Lobang Latika/Lavang Lathika is a traditional recipe of Bengalis prepared especially during festivals.This sweet packets are stuffed with mawa/khova and dry fruits and coated with sugar syrup and tucked with a clove on top!
    So, Enjoy Ram Navami festival with this easy to make sweet and share it with friends, family and relatives too.

    Lavang Lathika

    1. Refined flour (maida) 1/2 cup

    2. Whole Wheat flour/Atta-1/2 cup
    3. 12-Cloves
    4. Ghee 3 tablespoons 
    5. Ghee or oil to fry
    For the Filling:
    1. Khoya/mawa 3 tablespoons

    2. Nuts cashew nuts and almonds 2 tablespoons

    3. Powdered sugar 1 tablespoon

    4.  1/4 teaspoon

    5. 1/4 tsp Green cardamom powder
    For the syrup:
    1. Sugar 1 cup

    2. Milk 2 teaspoons

    3. A big pinch of Green cardamom powder

    4. Few saffron strands threads

    • For the dough, place both the flour in a bowl and rub in the ghee/clarified butter with your fingertips. Add sufficient water and knead into stiff dough. Cover with a damp cloth and rest the dough for a while.
    • For the filling, mix together the mava/khoya, nuts, powdered sugar and cardamom powder . Divide the mixture into twelve equal portions.
    • Divide the dough into twelve equal portions. Roll out each portion into a five-inch round puri.
    • Place one portion of the filling in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
    • Meanwhile prepare the sugar syprup. Take the sugar with half a cup of water in a non-stick pan, stirring continuously till the sugar dissolves. Add the milk; collect the scum which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency. Remove from heat and keep warm.
    • Heat sufficient ghee in a non-stick kadai and deep-fry the lavang latika till golden brown. Drain on absorbent paper.
    • Soak the latika in the warm sugar syrup for three to four minutes.
    • Drain and serve warm.

    Wednesday, September 16, 2015

    Churmuri/Puffed Rice Laddoo.. a Microwave recipe

    churmuri Laddoo
    Churmuri/puffed rice laddoo is a traditional sweet I grow up eating and thought it exist only in my native . I came to realized that I could not be more wrong later when i shifted to Belgaum. They too, have a very similar version of this laddoo, though slightly different in ingredients.
    actually i love traditional sweets and I am a sucker when it comes to Gud/Jaggery! Just couldn't say no to the earthy smell and taste of it!

    Puffed rice laddoo

    4 cups Puffed Rice/churmuri 
    300 gms Jaggery/Gud
    1/4 tsp Cardamom/elichi powder   
    1 tbsp ghee
    3-4 tbsp water


    • In a microwavable bowl, whisk together jaggery, sugar, ghee and water.
    • Microwave on high for 3 minutes, take it out and stir well, repeat this for 1 more time or till the jaggery melts completely. If it looks dry while stirring, add 1-2 tsp of water. The total cooking time should be not more than 4-5 minutes.
    • Remove from the microwave, add the puffed rice and cardamom powder mix well.
    • Prepare the laddus while the mixture is still hot.
    • Applying some melted ghee to hands helps preparing the laddus
    • Now grease both the palm with ghee and gently take some mixture and roll into to balls.
    • While making the laddoos if the mixture becomes hard then reheat the mixture in microwave on a low heat and proceed.
    Note:Not all microwave created same, you may want to adjust cooking time according to your microwave wattage.

    Tuesday, March 3, 2015

    Shenga unde/peanut laddu

     Shenga Unde or peanut laddu is very popular in Uttara Karnataka which is usually made during festivals.Spcially during Naaga panchami or nagara panchami. On this day here in belgaum,we make at least 3-4 types of laddus as a offering Naga deva ,later it is shared with the neighbors and friends.This time i have made three types of laddus ie Rava laddu,besan laddu and this pea nut laddu

    Peanut laddus

    Next time, When you are looking for something to satisfy that sweet tooth and a quick burst of energy, these peanut balls are sure to satisfy that craving . Relish them as many as you want without any guilt.


    1. 500 gms Roasted peanuts
    2. 300 gms Jaggery/gud
    3.  1 tablespoon Clarified butter/ghee 
    4. A pinch of nutmeg power
    5. 1/4 Tsp Cardamom powder
    6. 1/2tsp Ginger powder (optional)

    Preparation of the jaggery syrup 
    • Heat jaggery by adding 1 cup water and 1 spoon of ghee to prepare a syrup ( 1 string consistency – the syrup when stretched between the thumb and the forefinger should give only 1 string) 
    How to make laddus:
    • Powder the peanuts to a coarse consistency and no need of peeling the skin off...just use as it is.
    • Now mix all the other ingredients except ghee in  the hot syrup.Switch off the fire and mix it well.
    • Prepare laddus while the mixture is little hot by applying little ghee  to the palms,shape into small round balls .

    • Note: One more method of testing jaggery syrup:Keep a small plate/cup with cold water ready by stove side.When you take a bit of hot syrup and put in in water,you should be able to make a ball of it.Then the syrup is ready.
    • In this recipe I have used organic jaggery which is dark brown in colour when compared to the usual jaggery which we get in grocery store.It gives a rich brown colour to the laddus.

    Thursday, January 15, 2015

    Sankranti special... white sesame seed/thil chikki

     Winter special...crunchy n healthy white sesame brittle or chikki a perfect afternoon snack.
    Chikki is a sweet, prepared by mixing various types of nuts and other ingredients either with jaggery or sugar. These ingredients are mixed with thick syrup made of jaggery or sugar. thil and ground nut chikki is great for health and very popular in India.
    It's normally eaten in winter season. Both protein and iron are found in this chikki, in adequate quantity. If you like peanuts you will definitely like the peanuts chikki. Today, let`s  prepare the  thil and peanut Chikki.Preparation Time: 10-15 minutes
    Cooking Time: 15 minutes
    Servings: 10
    1. 1/2 cup White Sesame Seeds or Til
    2. 1/4 cup,Ground nut/shenga
    3. 1/4 cup,grated jaggery,ghud
    4. 2tbsp sugar
    5. 2tsp Ghee
    6. Ghee for greasing
    • Over a medium flame, lightly roast the sesame seeds for a few minutes or until the light brown in color.
    • Once done, keep the seeds aside to cool and then repeat the process with the Ground nuts 
    • once you are done with the roasting,peel off the skin and grind it to coarse powder.
    • Grease the back of a flat plate or wooder flat board with a little ghee and keep it aside.
    • Next, in a pan, heat the ghee and then add the jaggery and sugar
    • Simmer under low flame until the entire jaggery melts and caramelizes such that it forms a hard ball when you place a drop in cold water.
    • Once the jaggery is melted, mix it thoroughly with the roasted seeds and Ground nut powder. Next, pour the entire mixture over the greased plate and roll it into thin sheets with the help of a greased rolling pin.
    • Allow it to cool for some time and then cut it into square pieces.
    • Store it in an air tight container, so that you can have the chikki, whenever you feel like it.

    Thursday, January 17, 2013

    Orange kesari bhath /orange semolina pudding

    My husband and kids just cannot resist eating desserts especially during festive season and our family favourite dessert is semolina pudding /rava kesari/kesari bath/Sheera but this time with an Orangy twist. Kesari bath/sheera is one of the basic Indian desserts, made in every indian home,but the name varies from region to region,in northern india they call it halwa and in south kesari Bhath,rava kesari or sheera. This is a real kid pleaser dessert that they can join in and help make or decorate. I love making kesari bath as I can get as innovative as I can with the flavours. Do try this easy,fool proof recipe this festive season !
    Prep time: 5 mins
    Cook time: 25 minutes
    • 1 cup kesari rava/fine semolina
    • 2 cups Fresh Orange juice
    • 1 cup Sugar
    • 11/4 cup Ghee/clarified butter
    • 4-5 Cloves/lavang
    • 2 pieces of Cinnamon/dalchini
    Cooking Directions

    1. Roast kesari rava,cloves and cinnamon with a cup of ghee on slow fire,until the grains are separated and changes to light brown colour.
    2. In the meantime boil orange juice in a bowl or sauce pan.
    3. Once the roasting is done slowly add the orange juice and keep stirring till the rava absorbs all the juices and cooks well.
    4. Add sugar and continuously stir till all the sugar dissolves completely and no lumps are formed
    5. Now add the remaining ghee little at a time and keep stirring till the mixture leaves the sides of the pan. Put on a greased plate and cut into desired shape.
    6. Garnish with roasted nuts of your choice.
    For orange cups:
    • Slice top off the navel orange. Run a knife around its interior to hollow it out. Scoop out the orange segments and prepare juice for the pudding. Carve pumpkin face on one side of the orange. Repeat for other oranges. Use a paper towel to gently soak up any remaining juice inside the oranges and its ready..Just fill these cups with the pudding and serve.

    Sunday, November 25, 2012

    Quick Sweet Beaten rice "Pachakajjaya"

    Panchakajjaya is a must for every south indian puja.It is offered to god and then distributed among devotees.This beaten rice and popped rice panchakajjaya is splecialy prepared during Gana homa and during karthik masa in every temples.My amma(mother) used to prepare this on tulsipuja . If you are someone with an isstiable craving for sweets you definitely won't need a reason to cram down those calorie-rich sweet dishes.Your fitness regimen and low cal diet notwithstanding! As a teenager,i often embarked on culinary expeditions, whipping up those sweet items that required micro efforts,but gave macro gastronomical pleasure.So here is my all time favourite sweet dish kallailo povu ..sweet beaten rice.
    Prep time: 10 mins
    Cook time: 0
    Total time: 10 mins

    • 2 cups Beaten rice/avalakki/poha ( thin)
    • 1 cup Popped rice/layi/aralu
    • 1 cup Jaggery
    • 1 1/2 cup Grated coconut
    • 1/2tsp Black sesame seeds/thil
    • 1/2tsp Cardamom powder
    • 2tsp Ghee ( optional)
    Cooking Directions
    1. Roast black thil over low flame till you get nice aroma.
    2. Take a vessel add jaggery ,ghee and coconut,blend it well with your hand until jaggery melts completely and mixture becomes sticky add in all the remaining ingredients and serve.

    Monday, November 12, 2012

    Dry fruit stuffed Gulab Jamun


    We Indians are fond of sweets. Many varieties of sweets are prepared, served and tasted all over India. Indian Festivals and marriage parties cannot be completed without sweet dishes. People in India serve and offer sweets as part and parcel of every celebration, Indian delicious sweets are famous all over the world for their variety. 
                 India is a country of sweets, and Indians, if they can afford, would like to have sweets with almost every meal. Each region has its own specialties; even each Indian festival has its own traditional sweets. The Indian festival sweets have a charm of their own. Basically, various regional recipes are only different forms of rice puddings, milk puddings, vegetables & fruits dipped in sweet syrup. Besides, there are a variety of milk-based Barfis and pastries. These are decorated with raisins, almonds, pistachio and like,various combinations of all the above delicacies offer hundreds of varieties of our Indian sweets. 
                           i am here with one of the famous sweet of India specially prepared on the eve of  Diwali, "Gulab Jamun" rich ghee fried khoya balls stuffed with nuts and soaked in Sugar syrup.
    Prep time: 40mins
    Cook time: 20 mins
    Total time: 60 mins
    Yield: 12-15
    • 250 gms Khoya/mava
    • 3 tbsp Maida/All purpose flour
    • 200 gms Sugar
    • 1/2 litre Water
    • 1/4tsp Cardamom powder
    • 1 pinch Soda(Optional )
    • For stuffing : Cashew nut,raisins and almonds( 2tbsp ,Crushed )
    Cooking Directions
    1. In a bowl add khoya and maida,mix both together to form a soft dough ,you can use your food processor for better result and keep a side.
    2. Meanwhile Prepare sugar syrup with sugar and 1/2 litre water. Add little saffron to it.
    3. Now start making jamuns. Knead the dough again and make about 12-15 medium sized balls from this mixture small marble sized balls and stuff each balls with dry fruits and nuts mixture .For making balls take sufficient dough and press between palms. Then rub the pressed dough in circular motion to get a smooth round shaped ball then start stuffing the jamuns.
    4. Heat a pan and add oil to it. To test the right hotness of oil take a small piece of dough and put it into the oil. The dough first sits at the bottom of the pan and then slowly rises to the top?¢?¿½?¿½that is the right temperature at which we have to fry the Jamuns. If the dough rises fast from the bottom of the pan, it indicates the oil is overheated. You need to switch off the stove and wait for a while.
    5. Take a slotted spoon and turn the oil to make whirls.
    6. When they are dark golden brown in color remove from oil. Keep the Jamuns aside for 3 to 5 minutes before adding them to the warm syrup. Switch off the stove as the temperature of the oil will be more to fry the next round of Jamuns. After 5 minutes add the fried Jamuns to the warm syrup. Stir the cooked Jamuns in intervals.
    7. Now again switch on the stove and make seven more balls. Test the heat of the oil before adding the powdered sugar coated Jamuns. Fry them as mentioned earlier.In this way you can fry 4-5 jamuns in each batch
    8. Do not crowd the oil pan by adding more balls to the oil while frying. As the balls become double in size ensure free space for the balls to move around. Even if you are left with little dough for the last batch, do not add more balls to the oil. Fry the Jamuns and soak them in warm syrup for at least 1 hour before serving .

    Monday, September 17, 2012


    Chakkuli/muruku is a deep fried indian snack enjoyed in every household specially during festive season,especially during deepavali,ganesh chaturthi and nagapachami.So i make sure to prepare these crispy snack at least on these festivals.This is very easy and simple recipe which i got from my neighbour.
    Prep time: 15 mins
    Cook time: 20 mins
    Yield: 20 medium sized chakklis
    • 2 cups Rice flour
    • 1/4 cup Besan/ gram flour
    • 1tbsp Melted butter
    • 1/2tsp Ajwain
    • 1/2tsp Red chilly powder
    • 1tsp Black sesame seeds/thil
    Cooking Directions
    1. Mix rice flour,red chilly powder,ajwain,black sesame seeds,besan/gram flour and salt to taste
    2. Now pour melted butter and mix it well.
    3. Add water little by little as required,form a stiff dough.
    4. Let it rest for 10 - 15 mins.
    5. Now take a chakkuli maker and use one star attachment and start preparing chakkuli.Use plastic sheet or Banana leaf and grease it well with oil.
    6. Now press the dough on the plastic sheet,Slightly rotate the chakkuli maker round and round until you make a circle.
    7. Heat oil in a deep frying pan and gently remove the chakkuli from the moist hands and slowly slide into hot oil.
    8. Fry till golden brown and drain them on kitchen towel or paper .
    9. Let it cool and store in airtight container.

    Friday, August 10, 2012

    Cow's colostrum Kalakand...a famous Indian sweet

    Recipe by Preethi baliga

    Kalakand is a famous indian sweet of Uttar Pradesh and some parts of Rasjasthan prepared from milk and milk cheese/Paneer.But here i have used Cow's/bovine colostrum milk to prepare this dish as it is very healthy and good for growing kids.Colostrum is the early milk produced for a few days after delivery. In cows, it's called bovine colostrum. This milk is apparently rich in immunoglobulins which are certain types of protein involved in promoting the immune system and fighting germs. There are other types of compounds in it such as growth factors, nucleosides, etc., that are not found in regular milk.It really boost your immunity.

    Prep time: 0
    Cook time: 30 mins
    Total time: 30 mins
    Yield: 11/2cups
    • 1cup 1st day cow colostrum milk
    • 4 cups 2nd day cow colostrum milk
    • 1cup sugar
    • 1tsp cardamom powder
    • 1tbsp Pistachios( chopped)
    • 1/4tsp Kesar/saffron
    Cooking Directions
    1. Mix both 1st and 2nd days milk and pour this in a Sauce pan
    2. Now start boiling the milk and keep on boiling till the water dries up completely.
    3. when the mixture is almost dry add sugar and continue stirring for 10 mins or till its dry and leaves the side of the pan.
    4. Add in Cardamom powder,crushed pistachios and saffron and mix it well.
    5. Now transfer this mixture to a round plate and flatten it with a spoon and let it cool completely .
    6. Cut into desired sized pieces and serve chilled

    Thursday, August 2, 2012

    Naral vadi with a twist /coco-beet burfi

    We Hindu's celebrate many festival during month of Shravan.Today on the full moon day (purnima) Throughout  maharashtra  people celebrate this day as Naral purnima. naral means coconut which is offered to sea god.The festival also marks the beginning of the new fishing season.So many people prepare this  coconut wadi on this occasion.Apart from naral purnima we also celebrate Raksha bandan and Nulu hunnime/sutta punnav.So on this special occasion  thought of preparing this popular dish of maharashtra with little twist.In this burfi i have used beetroot to get that nice pink color.

     Fresh grated coconut-2cups
    Beet root grated-1/4cup
    Cardamom -4-5
    Fresh cream-1/2cup
    Cashewnuts -8-10(  lightly crushed)


    • Mix all the ingredients and make a coarse paste in a mixer.

    Now transfer the ground paste to a kadai/pan and keep on stirring on medium flame so that it does not stick to the bottom of the pan .It will take about 15- 20 mins to become thick.


    Let it cook until its starts leaving the sides of the pan.Now immediately   transfer this to a greased plate/thali.

    Now with a help of a rolling pin roll into a 1" thick layer.Cut into desired shape pieces.Let it cool and its ready to serve.

    Saturday, April 7, 2012

    Four in one laddoo

    Today  i prepared tasty mughlai chicken  and some chicken kababs for lunch.After heavy lunch kids wanted to have some dessert and there was nothing in the my fridge.So i asked them to wait for few mins and quickly prepared these laddoos which is super healthy ,tasty  and sugar free.It hardly takes 10-15 mins.
                          If you really looking for something for your kids  then here is  a tasty  instant laddoos which  has dates,walnuts,oats and coconut and i am sure kids will definitely going to love the taste and this is guilt-free recipe for those who looking something which goes well with their diet.

    Dessicated coconut/Dry coconut powder-3tbsp

    • Dry roast oats on low flame till it changes to light brown
    • Now make a coarse powder using roasted oats and cardamom.
    • Now in that same mixer grinder add all the ingredients and blend all the ingredients to form a soft dough.Keep 1tbsp of coconut powder separately to roll the laddoos. 
    • Now take out the dough from the mixer and prepare 10 -12 laddos and roll all the laddoos in coconut powder.
    • Refrigerate before serving.

    Monday, March 19, 2012

    Ambya (mango )Upkari. konkani

    Come summer and we started dreaming about mangoes and different types of mango dishes.  I love almost all the sweets and desserts prepared with mangoes.Especially our 3-4 dishes like ambya upkari,gozzu,sasam and aam ras.Almost all the functions has one or two dishes prepared with mangoes.
                            This ambya upkari is unlike our other typical veggie upkari,it is totally different. This dish sweet and little spicy with lot of sauce/gravy.

     we prepare this dish on our ugadi /samsar padvo(new year)day  apart from tender cahsewnut upkari and other curries.When i was a kid this  dish was my favourite . For this dish we use a special type of mango called goint* mangoes a fibrous variety which can be easily dipped into the gravy.  and easy to suck the gravy/sauce .So for this dish sucking variety  mango is the best option.



    1. Mango-6-7 (fibrous variety)
    2. Jaggery-1-11/2cup(depending on the sweetness of  the mango)
    3. Green chillies-4-5
    4. Red chillies-2(cut into small pieces)
    5. Rice flour or maida-1tbsp
    6. Mustard-1tsp
    7. Curry leaves-2springs
    8. Coconut oil or any veg oil-2tsp
    9. Salt to taste

    • Wash and peel the  mango skin and put the peels in a big bowl to collect the juice from the peels.
    • Now put some water into the peels and nicely squeeze the peels  to collect all the juices.
    • Now discard the peels and pour the juice back to the mangoes.
    • For 6-7 mangoes the sauce should be almost 11/2liter.
    • So if you want some sauce then add about extra 1cup water  and keep the mangoes for boiling.
    • In that add jaggery,slit green chillies and salt to taste.
    • Cook on low flame till it comes to boil.
    • Mix maida or rice flour in 1/2 cup water to make a smooth paste.
    • Now add the paste into the boiling mango upkari/sauce  to thicken.
    • Keep stirring untill the gravy thickens.
    • Now switch off the gas.
    • Now prepare the tempering.
    • Take a small tempering pan(panna kayli)and put some coconut oil or any veg oil.
    • Let it heat for a while ,then add mustard seeds followed by,red chillies and  curry leaves.
    • Now pour this over the mango upkari and its ready to serve.

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