Vegetarian cooking blog

Tuesday 24 November 2020

SOYA CHUNK BIRIYANI

This Biriyani recipe is the first biriyani recipe on my blog. This dish I had actually posted as a casual post on my social media handles and a lot of people asked for the recipe. Then it was festival time with Navarathri and Diwali round the corner and I was a little tied up blogging the sweets and savory recipes. So, finally got down to making this Soya chunks biriyani and blogging it now. 

Earlier like most households I had the practice of making biryani twice a month. This was because there was this amazing biryani paste by #itc called the #kitchensofindia. This paste was so good and the biryani made from it was as flavourful as the ones we get in any of the ITC hotels, obviously because it was specially designed by the chefs there. Then suddenly it stopped coming to the markets. It no longer is marketed, but they have their chicken biriyani paste though. Since I am a vegetarian I don't buy that. So from the time I stopped getting the paste I was in search of a similar masala, which would come close to it. In the process, I have tried many brands and was not happy with them. Then I decided to give making my own Biriyani masala a try. After a few attempts, I have succeeded in making one that works for me. Though I don't claim that it is the best, it was what I was looking for in terms of flavour. So this recipe is a from the scratch recipe, where I am sharing with you the Biriyani Masala recipe too. 

While you are here please check out my other Rice recipes like  Coconut rice, Lemon rice, Tomato rice, Schezwan fried rice, Coriander rice, and more...


Also check out my Raita recipes to serve with the biryani- Mint raita, Baigan Raita, Pineapple raita and more...

Here is the recipe for Soya chunk Biriyani-


 PREP TIME: 10                                          COOK TIME: 30Mins
 TOTAL TIME:40Mins                                  COURSE:  MAIN
 CUISINE: INDIAN                                       SERVINGS: 6
 AUTHOR: Rajni Ram




    Ingredients for Biriyani masala:

    Coriander seeds 3 tbsp

    Cloves 1 tbsp

    Tej patha 8 small or 4 big ones

    Jeera 1 tbsp

    Shahjeera 3 tbsp

    Javithri/Mace 1 tbsp

    Elaichi 10 to 12

    Badi Elaichi/ Black cardamom 3

    Cinnamon 2 whole swirled sticks 

    Dry red chillies regular 3

    Kashmiri red chillies(dry) 3

    Black pepper 1/2 tbsp

   Directions to make Biryani Masala powder:

Dry roast all the ingredients together in a Kadai over a low flame until they turn aromatic. Keep stirring, so that they get evenly warmed. Cool them and grind them toa powder. Store in a container. This yields around 100 to 125 gms of powder.





    Ingredients for the Soya chunks Biryani:

    Basmati Rice 1 cup (soaked for 15 mins and pre cooked ( I used     pot in pot method)

    Soya chunks 100 gm soaked in hot water for 15 mins and rinsed thoroughly 2 to 3 times

    Onions 2 - 1 sliced lengthwise and another chopped finely

    Tomato 1 large

    Ginger garlic paste 1 tsp

    Biryani masala 3 tsp or 1 tbsp

    Red chilli powder 1 to 1.5 tsp

    Curd 3/4 cup

    Bay leaves 2 small or 1 big

    Cinnamon stick 2 sticks 1inch pieces

    Cloves 4 to 5

    Black Cardamom 2

    Green cardamom 3

    Fennel seeds 1/2 tsp

   Oil for sauteeing

   Ghee 1 tbsp


Directions:

In a Pan or Kadai take the ghee and heat it. On high heat fry the sliced onions in the ghee, until they turn brown. Remove the nicely browned onions to another plate and set aside. In the same Kadai add oil and put all the whole masalas and fry for 30 seconds. Now add the soya chunks after squeezing out all water and saute for a minute. Puree the onion and tomatoes in a blender, and add the puree to the sauteed Soya chunks. Stir nicely and add salt, red chilli powder and biryani masala and cook the chunks for a minute. Now add the curd and cook for 2 minutes. The oil will start separating, at this stage add 1/2 cup water and stir nicely. Now start adding the cooked rice little by little and stir well to evenly mix the gravy into the rice. Now top with the fried browned onions, pour a tablespoon of oil or ghee over it and cover the Kadai or pan and cook on low flame for 5 minutes, for flavours to infuse. Enjoy the aroma wafting through the house. The soya chunk biryani is ready to serve.


STEPWISE RECIPE FOLLOWS:

1. Prepare Biryani Masala as directed. (Can be made ahead). You can use the store-bought masala. Assemble all ingredients.




2. Soak the Soya chunks in hot water for 15 mins and rinse thoroughly in cold water 2 to 3 times.



3. In a Pan or Kadai take the ghee and heat it. On high heat fry the sliced onions in the ghee, until they turn brown. Remove the nicely browned onions to another plate and set aside. 

4. In the same Kadai add oil and put all the whole masalas and fry for 30 seconds. Now add the soya chunks after squeezing out all water and saute for a minute. 




5. Puree the onion and tomatoes in a blender, and add the puree to the sauteed Soya chunks. Stir nicely and add ginger- garlic paste, salt, red chilli powder and biryani masala and cook the chunks for a minute.


6. Now add the curd and cook for 2 minutes. The oil will start separating, at this stage add 1/2 cup water and stir nicely. 


7. 
Now start adding the cooked rice little by little and stir well to evenly mix the gravy into the rice. Now top with the fried browned onions, pour a tablespoon of oil or ghee over it and cover the Kadai or pan and cook on low flame for 5 minutes. 



NOTES:

1. If one does not want to prepare the Biryani masala, it can be easily swapped with store bought one, the taste will be a little different though.

2. Sliced and browned onions impart a nice taste and flavour to the dish, so I add them in all Biryani Varieties. The stage of adding them differs.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

Saturday 21 November 2020

THAALI IDEAS (PALAKKAD MINI THAALI)

A Thaali is a 3 course(and above) Indian meal which features a combination of dishes that are wholesome, mix and match with each other in terms of texture and  flavour, and are balanced. India being a country with a huge food culture and heritage there are a great number of thaalis which can be cooked, either within a single cuisine, or a mixture of cuisines that match well.

This is an attempt by me to bring here as many Thaali ideas as possible for you all to create. We all want an balanced meal which takes very little time to create, and this is just that. The Thaalis in this series will range from simple to complex, and festive to on the go thaali's. 

The below Thaali took me under 60 mins to create. All the recipes mentioned here are also available separately. But here I am giving the whole process of how I went about creating it, and also giving the recipes side by side.

Do let me know in the comment section if I should create more Thaalis like this for you to try. This current one is a simple working day thaali, which one can create before leaving for work(can pack this as lunch as well), or once back home, or any day.

Before I delve into the recipe I would like to give you a small introduction to Palakkad also called Palghat, which is a city in the state of Kerala. It shares its border with Tamilnadu and has a cuisine of its own. Many people are not aware of the amazing dishes this small district in Kerala has and so I am taking it on me to bring you all a few varieties from this cuisine.

This is a cuisine I was born into. Yes, on my paternal and maternal sides I am a Palakkad Iyer. We are a different breed by ourselves, and our cuisine is very unique.
Palakkad people are mostly vegetarians. The dishes are mostly cooked with coconut and usually tempered in coconut oil.

In the blog, I have recipes of Sukhiyan, Adai, etc, which belong to that cuisine.
Like all cuisines, Palakkad cuisine also has some unique combinations. For example, this dish of Keerai Molagootal, meaning a spinach/palak based dal with spiced coconut gravy, tempered in coconut oil, and the Mathan Puli Pachchadi, which is a pumpkin chutney simmered in a tangy tamarind sauce with a small bit of jaggery is a unique combination. Here the dal is mildly spiced and flavoured and the chutney or pachchadi, as it is called is a sweet and sour one that perfectly balances the mildness of the Molagootal.

Molagootal is a dish that can be made with many varieties of vegetables like- Snake gourd, Ash gourd, or a combination of vegetables like yam, ash gourd and drumsticks etc;
Similarly Puli Pachadi is a dish can can be made with a variety of vegetables like Ladiesfinger, Brinjal, and  Ripe mangoes.


  Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.


PREP TIME: 30 Mins(previous day)                       COOK TIME: 55 Mins
 TOTAL TIME:85 Mins                                              COURSE:  MAIN/ THAALI
 CUISINE:  NORTH INDIAN                                    SERVINGS: 5
 AUTHOR: Rajni Ram



 



Elements of this Thaali:

*Carrot Salad, *White Rice, *Keerai Molagootal(spinach dal),  *Mathan Puli Pachadi, *Lotus stem crisps, and *Poppadum *Curd(not in picture)

Pre prep: All Vegetables were cut the previous day ( Julienne or Grate the carrot for salad. Chop the spinach finely, wash and drain, chop Pumpkin to cubes, and store in fridge.)

Preperation and cooking:

STEP 1: Wash the rice and Tuvar dal and put them in individual vessels and cook in the pressure cooker upto 5 whistles. (alternatively use the method you regularly use to cook rice and dal).

    STEP 2: Start cooking the Palak/spinach as per recipe
    STEP 3: Start cooking the Pumpkin as per recipe
    STEP 4: While the palak and Pumpkin are cooking, grate the carrot and finish the salad.
    STEP 5: Temper both the Molagootal and Mathan Pachadi at the same time.
    STEP 6: Fry the Poppadums incase using.

    RECIPES FOLLOW:

1. Keerai Molagootal:




    Ingredients:

    Spinach/Palak 1 bunch chopped finely
    Tuvar dal/Toor dal 1/2 cup cooked soft in a pressure cooker
    Grated coconut 2 tbsp
    Cumin seeds 1tsp
    Dry red chillies 1 or 2 depending on spice preference
    Peppercorns 4 to 5
    Salt as required 
    Turmeric powder 1 tsp

     For tempering

    Coconut oil ( or refined oil) 2 tsp
    Mustard seeds 1 tsp
    Chana dal 2 tsp
    Urad dal 2 tsp
    Dry red chilli 1 broken to bits

STEPWISE RECIPE:

1. Chop the Palak finely, wash, drain the water and cook the palak with a small amount of water, salt and turmeric powder. Cook the Tuvar dal in a pressure cooker until soft and keep aside.
 




2. Grind the coconut, cumin seeds, peppercorns, and dry red chillies to a fine paste and keep aside.





3. Once the palak is cooked, add the ground coconut paste and allow it to boil for a few minutes( around 2 to 3 minutes will do).





4. Once the rawness of the coconut paste is gone, mash the cooked tuvar dal with the back of a ladle and add it to the palak and coconut mixture. Let it cook on low flame for 4 to 5 minutes. If it is too thick, add some water and dilute. Check for salt and adjust and put off the flame.





5. In a small tadka Kadai take 2 tsp coconut oil or refined oil and heat. Add the mustard seeds and as they splutter add the chana dal and urad dal followed by dry red chillies and fry until light brown. Drop this into the Palak and dal mixture. The simple and healthy Palak Molagootal is ready.






NOTES:
1. One can use refined oil if they don't prefer coconut oil. Coconut oil enhances the taste of the dish manifold.
2. The consistency of the dish should be like a dal fry and not too thin or too thick.
3. Add more coconut for the gravy if you prefer, but increase the spiciness by adding more chillies in case you are using more coconut.
4. The palak should not be overcooked and must retain its texture.


   2. MATHAN PULI PACHADI:


 

 


   Mathan/pumpkin   200 gms chopped to cubes
    Tamarind pulp   1/2 cup or make pulp from gooseberry sized bit of   tamarind 
     Asafoetida 1/4 tsp
    Grated coconut 2 tbsp
    Mustard seeds 2 tsp 
    Cumin seeds 1 tsp
    Dry red chillies 2
    Jaggery 1 tsp 
   Turmeric powder 1/4 tsp
    Salt as required
    Red chilli powder 1/4 tsp

    For tempering:
    Coconut oil or refined oil 2 tsp
    Curry leaves a few
    Mustard seeds 1 tsp
    Urad dal 1 tsp
    Dry red chilli broken to bits 1 

In this recipe, we will be tempering first and then making the dish.

STEPWISE RECIPE FOLLOWS:

1. Heat Coconut oil/refined oil in a pan for tempering(dish will be made in the same pan so choose appropriately). Now add all the tempering ingredients one by one starting with mustard seeds. Fry for 30 seconds. Add turmeric powder.





2. When the dals in the tempering turn light brown add the cubed pumpkin and saute for a minute or two.






3. Now add the tamarind pulp(should be dilute) and let the pumpkin cook in it. Add required salt while cooking, and 1/4 tsp of red chilli powder. 





4. Grind the coconut, dry red chillies, mustard seeds and cumin seeds to a fine paste by adding little water. Add this paste to the cooked pumpkin and continue to cook for a few minutes, on low flame.






5. Finally, add the jaggery, few more curry leaves and drizzle some coconut oil(optional) stir well to dissolve the jaggery and put off the stove. The sweet and sour Mathan Pachadi is ready to serve.






NOTES:
1. This pachchadi can be made with other vegetables like Lady's finger, Brinjal, Ripe mango etc;
2. Maintaining the balance between the tanginess and sweetness is prime to this dish. so sticking to the quantities given will help.
3. Adding more mustard then required can turn the dish bitter.



If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

3. Carrot Salad:




     Ingredients:

     Carrots 2 meduium grated
     Green chillies chopped finely
     Curry leaves a few, chopped finely
     Salt as required
     Lemon juice 2 tsp approx
     Oil for tempering 2 tsp
     Mustard seeds 1/2 tsp
     Asafoetida 1/4 tsp
     
    Directions: Take the grated carrots in a bowl. Add salt and lemon juice. Now take oil for tempering and heat it. Add the mustard seeds, once they crackle add, green chillies and curry leaves to the oil followed by asafoetida. drop this tempering into the carrot and mix nicely. Healthy and delicious carrot salad is ready.




     NOTES:
     1. This same recipe can be tried with radish too.

     OVERALL NOTES: 

     1. 1. Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.
     2. All vegetables can be chopped and washed and stored the previous day itself.
     3. The Poppadum and other fries are completely optional. While at home we prefer eating that way, but while carrying it for work, I exclude the Poppadums.
    4. The carrot for the salad can also be grated and stored the previous day.




    




Tuesday 17 November 2020

METHI WALE BAINGAN

 This is a very regular Sabji and goes amazingly well with both Rotis and Rice. I chanced upon this recipe while browsing the net. I fell in love with the recipe instantly because my favourite greens Methi are used in it. This subji can be made with both fresh methi and Kasuri Methi and gives a wonderful flavour and taste to the dish. From the time I saw this recipe I have made it a couple of times and is a hit with everyone at home. 

I have used the small variety of brinjal as it releases less moisture when roasted, the big globe eggplants have a lot of moisture and are not the right choice for this recipe. The only requirement for this recipe is a small amount of patience while roasting the Brinjals. Alternately one can bake them in the oven. For this method check out my Roasted eggplant 2 ways recipe.

Apart from being aromatic and flavorful, the Methi greens are also good for health as they are rich in iron and high in fibre. In this recipe, I have used Kasuri Methi as it gives a more intense aroma and flavour compared to fresh ones. The fresh methi is also a little bitter, so refer to notes on how much fresh Methi to use.

While you are here please check out my other curry and subji recipes like Brinjal Pepper masala, Gutti Vankaya Kura, Mava Paneer Curry, Mirch ka Salan, Dum Aloo Ajwaini, and more...

Here is the recipe of Methi Wale Baigan for you-


  PREP TIME: 30                                          COOK TIME: 10Mins
 TOTAL TIME:40Mins                                  COURSE:  MAIN
 CUISINE: NORTH INDIAN                         SERVINGS: 6
 AUTHOR: Rajni Ram

 






      Ingredients:

    Eggplants/Brinjal ( small variety )10 nos cut into slices of                 medium thickness

   Onion 1 large cut finely

   Green chillies 2 finely chopped

   Tomatoes 1 large or 2 medium chopped finely

   Ginger garlic paste 1tsp

   Kasuri Methi(dry Methi leaves) 2 tbsp (can go up to 3tbsp)

   Mustard seeds 1tsp

   Cumin seeds 1tsp

   Salt as required

   Turmeric powder 1/2 tsp

   Red chilli powder 1 to 1.5 tsp

   Coriander powder 2 tsp

   Fennel powder 1 tsp

   Garam Masala powder (optional) 1/2 tsp

   Oil for roasting the brinjal and for sauteeing

Directions:

Wash the Brinjals and slice them into circles of medium thickness. Wipe away the moisture with an absorbent towel and set aside. Heat a nonstick pan, add 2 tsp oil and arrange the Brinjal slices in it. Roast on now side until it becomes a nice brown, then flip and roast the other side. (To bake it check out my Roasted Brinjal 2 ways recipe). Repeat this process for all brinjal slices and set aside.

Now in the same pan add 1tbsp oil for sauteeing and heat it. Add mustard seeds and when they crackle put the cumin seeds in. Add the turmeric powder followed by the chopped onions and green chillies. Fry until the onions turn a nice brown. Now add the chopped tomatoes and stir for a minute. Now add the salt, chilli powder, coriander powder and the fennel powder and saute nicely until the tomatoes are cooked and the mixture is semi-dry. The rawness of masalas should have gone. Now add the Kasuri methi and saute for another minute for the flavour to infuse. Now add the roasted Brinjals into the pan and toss nicely, such that the masala is well mixed with the brinjal, close and cook for a minute. Top up with 1 tsp Kasuri Methi and garam masala powder. Serve hot.

Serving Suggestions: With Rotis, Parathas or with Dal Chawal, Rajma Chawal etc.


STEPWISE RECIPE FOLLOWS:

1. Wash the Brinjals and slice them into circles of medium thickness. Wipe away the moisture with an absorbent towel and set aside. Heat a nonstick pan, add 2 tsp oil and arrange the Brinjal slices in it. Roast on now side until it becomes a nice brown, then flip and roast the other side.



2. Now in the same pan add 1tbsp oil for sauteeing and heat it. Add mustard seeds and when they crackle put the cumin seeds in. Add the turmeric powder followed by the ginger garlic paste and chopped onions, and green chilliesFry until the onions turn a nice brown. 



3. Now add the chopped tomatoes and stir for a minute. Now add the salt, chilli powder, coriander powder and the fennel powder and saute nicely until the tomatoes are cooked and the mixture is semi-dry.



4. Now add the Kasuri methi and saute for another minute for the flavour to infuse. Now add the roasted Brinjals into the pan and toss nicely, such that the masala is well mixed with the brinjal. Close and cook for a minute. Put off flame, top up with 1 tsp Kasuri Methi and garam masala powder. Serve hot.





NOTES:

1. If using fresh Methi leaves for this dish, use only half a bunch, as a big quantity can turn the dish bitter. 

2. The big eggplants are not best suited for this dish as they release more moisture and that can make the brinjals soggy. 

3. Since we did not add any salt or masalas to the Baigans while pan-roasting them, be liberal with the masala you add to the onion-tomato mixture.


If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

 



Sunday 15 November 2020

MIRCH KA SALAN

This recipe is one of the most flavourful dish from the Hyderabadi  cuisine. This dish is made from a particular type of Chilli called Banana Peppers or Bajji Milagai. You will find a mention of this in my Mirapakaya Bajji or Mirchi Bajji post. Like I have said in that post, there is also a Jaipuri style of making this dish, but today I am sharing the recipe of the Hydrrabadi style.

Usually, people think that this is a very spicy dish, but it is not so at all. Once the  chillies are deseeded the right way and lightly sauteed in oil, one can enjoy just the flavour of the chillies in the dish. 

While you are here please check out my other curry recipes like Dum Aloo Ajwaini, Palak Paneer, Matar Paneer, Mixed Vegetable Curry, Mava Paneer Curry, Rajma, Choley and more...

Here is the recipe of the flavour max dish Mirch Ka Salan.





 PREP TIME: 15                                          COOK TIME: 15 MINS
 TOTAL TIME:30Mins                                  COURSE:  MAIN
 CUISINE: NORTH INDIAN                         SERVINGS: 6
 AUTHOR: Rajni Ram


    Ingredients:

    Banana Peppers orBajji Milagai 10 nos
    Onion 1 large minced or ground roughly
    Raw peanuts 1handful 
    Cashewnuts 4 -5( optional)
    Coriander Seeds 1 heaped tbsp
    Cumin seeds 1 tsp
    Dry red chillies 2 ( reduce for less spice)
    Till/ white sesame
    Tamarind pulp 2 tsp ( or less) 
    Garam masala 1/2 tsp
    Mustard seeds 1 tsp
    Curry leaves a few
    Oil for sauteeing 

Directions:
Heat 2 tsp oil in a big Karahi or pan ( big enough to hold 10 big chillies). Add the peanuts and roast them for 20 seconds, now add the coriander seeds, cumin seeds, dry red chillies, cashewnuts( if using) and sesame seeds and continue to toast until they all turn light brown and crisp. Set aside to cool. Now pour 2 tbsp oil and put in few chillies at a time and saute them until they get a light brown tint. Repeat for all chillies and set aside. Now put all the roasted masalas in the blender jar and grind it to a fine paste using little water. To the oil remaining after sauteeing the chillies( add more oil if required), put in the mustard seeds, and as they crackle add the curry leaves and onion and turmeric powder. Fry it nicely until it starts turning brown. Now add the ground paste and fry it in oil nicely. Keep stirring or the paste will stick to the pan bottom. Once the raw smell of the peanuts is gone add 1.5cups water and required salt and stir. Now add the sauteed chillies and cover and cook for 5 minutes or until the gravy comes to the desired consistency. Finally add the tamarind pulp and garam masala and put off the flame. The flavourful Mirch ka Salan Curry is ready.

Deseed and slit chillies as shown...


STEPWISE RECIPE FOLLOWS:

1. Heat 2 tsp oil in a big Karahi or pan ( big enough to hold 10 big chillies). Add the peanuts and roast them for 20 seconds, now add the coriander seeds, cumin seeds, dry red chillies, cashewnuts( if using) and sesame seeds and continue to toast until they all turn light brown and crisp. Set aside to cool.





2. Now pour 2 tbsp oil and put in few chillies at a time and saute them until they get a light brown tint. Repeat for all chillies and set aside.






3. Now put all the roasted masalas in the blender jar and grind it to a fine paste using little water. To the oil remaining after sauteeing the chillies( add more oil if required), put in the mustard seeds, and as they crackle add the curry leaves, ground onion paste and turmeric powder. Fry it nicely until it starts turning brown.






4. Now Add the ground paste and fry it in oil nicely. Keep stirring or the paste will stick to the pan bottom.
 Once the raw smell of the peanuts is gone add 1.5cups water and required salt and red chilli powder and stir. Now add the sauteed chillies and cover and cook for 5 minutes or until the gravy comes to the desired consistency. 






5. Finally add the tamarind pulp and garam masala and put off the flame. The flavourful Mirch ka Salan Curry is ready.





NOTES:
1. Deseeding the chillies is very critical to this dish. They have to be removed  properly.
2. Frying the chillies is also an important step. It helps in taljng away the hotness of the chilli.
3. Once these two steps are done, this recipe is a breeze.
4. If you like you can add 2 teaspoons of desiccated coconut while roasting the masalas. It gives a nice taste and flavour to the dish.
5. While frying/sauteeing the chillies a lot of moisture escapes and the oil splitters out a little..that's why we are using very little oil to sautee them. Once you put the chillies in, you can cover it a bit, leaving some space for steam to escape. This way there is little mess.
6. I usually prefer sauteeing my chillies ahead if I'm making the curry for dinner, as by then the gas stove can be cleaned once and for all.


If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.




Thursday 12 November 2020

DRY FRUIT LADOO

 These Ladoos are absolutely delicious and healthy. In my house, these are made not only during Diwali but all year through. They have a long shelf life and can sometimes substitute for breakfast. People who fast can rely on this for some quick energy. No sugar or honey or jaggery is added and I use minimum ghee(about 3 teaspoons). Yes! this is a whole package of health. Remember good things always come in small packages? This is that packagešŸ˜€.

My daughter gets it packed for hostel without fail every time she comes homes on her break. According to her, whenever she gets up late and is late for breakfast at the mess, she pops in 2 of these ladoos and grabs a glass of milk and her breakfast is taken care of for that day. I don't recommend this on a daily basis, but we all have times when we are running against time, this healthy ladoo comes in handy, it also takes care of sudden hunger pangs. My home always has a stock of these ladoos. And the best part you can customize them as per your desired dry fruits and nuts.

While you are here please check out my other sweet/dessert recipes like- Red Poha Ladoo, Carrot Kheer, Gajar halwa barfi, Maa Ladoo, and more...

Here is the recipe for Dry fruit ladoo-

PREP TIME: 20                                          COOK TIME: 20 MINS
 TOTAL TIME:40Mins                                  COURSE:  SWEET
 CUISINE:  INDIAN                                      SERVINGS: 15 PCS
 AUTHOR: Rajni Ram





     Ingredients:

     Dates ( juicy, fleshy ones) 250 gms deseeded

    Cashewnuts 100 -125 gms

    Almonds 100 gm

    Walnut 75 gm

    Ghee 1 tbsp

    Directions:

Put a pan over the flame and add 1 tsp ghee to it. Now roast all the nuts separately to a nice golden colour. Take care not to burn them, as the burnt smell will reduce the taste and flavour of the ladoo. Transfer them to a plate and cool them. On cooling using the "pulse mode" of your blender, blend them to a coarse mixture. Now to the same pan add another teaspoon ghee and put in the deseeded dates. Keep stirring and mashing them with the back of a spatula. As it turns warm, the dates start getting a little gooey. Now start adding the coarse nut mixture, little by little, until the gooey date paste absorbs most of it( mixture will look semi-dry). All through this process, the flame should be on low. Once your date and nut mixture is combined, remove from flame and cool for 5 minutes. We want a little warmth for binding, so don't let it go too cold. Grease your palms with a little ghee and start making ladoo of them. Repeat for the entire mixture. The yummy and tasty Dry fruit ladoo are ready. Store them in an airtight jar once they are completely cool. 


STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Put a pan over the flame and add 1 tsp ghee to it. Now roast all the nuts separately to a nice golden colour. Take care not to burn them, as the burnt smell will reduce the taste and flavour of the ladoo.


2. Transfer them to a plate and cool them. On cooling using the "pulse mode" of your blender, blend them to a coarse mixture. 




3. Now to the same pan add another teaspoon ghee and put in the deseeded dates. Keep stirring and mashing them with the back of a spatula. As it turns warm, the dates start getting a little gooey. 


4. Now start adding the coarse nut mixture, little by little, until the gooey date paste absorbs most of it( mixture will look semi-dry). All through this process, the flame should be on low. Once your date and nut mixture is combined, remove from flame and cool for 5 minutes. 




5. Grease your palms with a little ghee and start making ladoo of them. Repeat for the entire mixture. The yummy and tasty Dry fruit ladoo are ready. 





NOTES:

1. The amount of nuts required depends upon the juiciness of the dates. The juicier the dates the more nuts will be required.

2. Good quality nuts and dates always give the best taste.

3. During Diwali we all receive lots of dry fruits and nuts and have to stuff everything into our refrigerators to avoid insects accessing them. These ladoos are a great idea to use up all those dry fruits in the best possible way.

4. After adding the required amount of coarse nuts to the dates, if it is still gooey then add more nut mixture after roasting and coarsely grinding them.

5. After adding the nut mixture to dates if you find it is too dry and are not able to make ladoos, them warm up more dates and add to them.


 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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DHANIYA WALE NAMAK PARE( NAMAK PARE)

Namak Para's are a simple dry snack made from refined flour or whole wheat flour. They make for a good tea time snack too. Here the flour is combined with salt and spices to form a stiff dough. The dough is then rolled out and cut into diamonds and deep-fried in oil. This is an easy savory recipe to make around festivals like Diwali or Janmashtami where the tradition calls for making some flour-based snacks. One can just make it as a regular tea time snack too.

Yesterday when I entered the kitchen, the idea was to make the regular Namak Para.  As I went to the refrigerator to fetch some flour(oh yes my fridge is the storehouse of my flours), my eyes fell on a bunch of fresh coriander leaves, and the idea of adding them to my Namak Para struck me. Therefore the recipe of this Dhaniya wale Namak Pare. Which means Coriander flavoured Namak Paras.

In this recipe, I have used a mixture of Multigrain flour(storebought) and Refined flour. 

While you are here please check out my other snack recipes like Semolina Cheese balls, Thattai/Nipattu, Ratlami Sev, Masala Wheatflour Papdis, Moong Dal Kachori, and more...

Here is the recipe of Dhaniya wale Namak Pare-

 PREP TIME: 15                                          COOK TIME: 30 MINS
 TOTAL TIME:45Mins                                  COURSE:  SNACK
 CUISINE:  INDIAN                                      SERVINGS: 4 CUPS
 AUTHOR: Rajni Ram






    Ingredients:
    Refined flour/ Maida 1 cup
    Multigrain flour or Whole wheat flour 1 cup
    Semolina/Suji(fine) 4 bsp
    Carrom seeds 1 tsp
    Salt as required
    Cumin seeds/Jeera 1 tsp
    Fresh coriander leaves 1/2 bunch (washed and chopped)
    Green chili 1 chopped
    Ghee 11/4 tbsp ghee
    Oil for deep frying

    Directions:
 In the blender jar put the chopped coriander leaves, green chilli, and cumin seeds and blend to a smooth paste using as little water as possible. Now in a mixing bowl take both the flours, semolina and add salt, carrom seeds, and ghee. Now start rubbing the ghee into the flour. Once nicely mixed, using a spoon add the coriander paste to the flours little by little and start combining. Use as much paste as required for forming a stiff dough(a puri kind of dough). In case all the paste is used up and the flour is still dry then sprinkle little water and combine to form the dough. Let the dough rest for 15 minutes. Now work the dough again for a minute and divide it into 4 parts(ball it up). Now take one ball smear it with little oil and roll it out like a chapati. Keep the thickness medium and don't roll it out too thin. Using a knife cut to form diamonds or squares. Heat oil in a Kadai for deep frying. The right temperature is when to put a tiny bit of dough, it should sizzle immediately. Drop in the diamonds/squares gently into the oil, and fry on low flame until all the bubbles subside and the Namak Para turns a golden brown. It is difficult to retain the green color of the coriander as the flour has to cook through thoroughly, but the flavour and aroma of the coriander are retained and this is a flavour max recipe. The Coriander flavoured Nmak Para is ready.

STEPWISE RECIPE FOLLOWS:
1. In the blender jar put the chopped coriander leaves, green chilli, and cumin seeds and blend to a smooth paste using as little water as possible.




2. Now in a mixing bowl take both the flours, semolina and add salt, carrom seeds, and ghee. Now start rubbing the ghee into the flour.




3. Once nicely mixed, using a spoon add the coriander paste to the flours little by little and start combining. Use as much paste as required for forming a stiff dough(a puri kind of dough). Let the dough rest for 15 mins.



4. Now work the dough again for a minute and divide it into 4 parts(ball it up). Now take one ball smear it with little oil and roll it out like a chapati.



5. Keep the thickness medium and don't roll it out too thin. Using a knife cut to form diamonds or squares. Heat oil in a Kadai for deep frying. 



6. The right temperature is when to put a tiny bit of dough, it should sizzle immediately. Drop in the diamonds/squares gently into the oil, and fry on low flame until all the bubbles subside and the Namak Para turns a golden brown.





NOTES:
1. Use as much coriander paste as required for forming a stiff dough(a puri kind of dough). In case all the paste is used up and the flour is still dry then sprinkle little water and combine to form the dough.
2. In case you wish to make the regular Namak Paras then instead of making the dough using the coriander paste, just use water to make the dough, the remaining ingredients and proportions will remain the same.
3. Using Mint/Pudina for this recipe may not work as the Pudina paste changes colour on blending to a paste and may change further on frying.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

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