As the festive season begins, don't forget the sweets and the savouries that add cheer to the celebration
As the festive season begins, don't forget the sweets and the savouries that add cheer to the celebration
Mohanthaal
Ingredients
2 cups coarse gram flour (jada besan)
u00bd cup milku00a0u00a0
3 tbsp ghee + 1 cup ghee
2 cups sugar
5-6 saffron strands
u00bc tsp green cardamom powder
10 almonds, blanched and slivered
10 pistachios, blanched and slivered
Method
Mix gram flour, milk and three tablespoons of ghee in a bowl. Cover and let it stand for about two hours. Then rub with fingertips to resemble breadcrumbs. Grease a thali. Heat remaining ghee in a thick bottomed pan. Add the gram flour mixture and cook on medium heat till the aroma rises and the gram flour turns darker. Add green cardamom powder and mix.
Meanwhile make a one string syrup with sugar and one cup of water.u00a0 Add saffron and mix. Add the syrup to the gram flour mixture and cook stirring continuously till all the liquid is absorbed and the mixture thickens and becomes a little dry.
Pour the mixture into the thali and spread evenly. Smoothen the top. Sprinkle pistachios and set aside to cool and set. Cut into squares and serve.
Stuffed Khandvi
Ingredients
1u00bc cups gram flour (besan)u00a0u00a0
u00bd tsp turmeric powderu00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a0
1 tsp ginger-green chilli pasteu00a0u00a0
1u00bd cups buttermilku00a0u00a0u00a0
1 tbsp lemon juiceu00a0u00a0u00a0
1 cup grated cottage cheese (paneer)u00a0
1 cup scraped coconutu00a0u00a0u00a0
4 tbsp chopped fresh coriander leaves
2 green chillies, chopped
2 tbsp oilu00a0u00a0
u00bd tsp mustard seedsu00a0
2 tsp roasted sesame seeds
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Methodu00a0u00a0u00a0
Take gram flour in a bowl, add turmeric powder, salt, ginger-green chilli paste and buttermilk and mix well so that there are no lumps.
Add lemon juice and mix well. Grease the back side of two to three thalis.
Heat a pan, add the gram flour mixture and cook on medium heat, stirring continuously.
Meanwhile for the stuffing take cottage cheese in a bowl, add half the coconut, half the coriander leaves, green chillies and salt and mix well.
When the gram flour mixture gets cooked and thickens sufficiently, pour some of it on the back of a thali and quickly spread it as thin as possible. Similarly use up the rest of the cooked mixture.
Spread the stuffing mixture equally on all of them. When cooled cut into half inch wide strips. Gently roll each strip and place in a serving plate.
Heat oil in a pan. Add mustard seeds and sesame seeds and let them splutter. Pour the tempering over the rolls in the serving plate. Garnish with the remaining coconut and coriander leaves and serve. 
Dahi Kachori
Ingredients
1 cup refined flour (maida)u00a0
u00bd cup semolina (rawa)
1 tsp carom seeds (ajwain)
Salt to taste
2 tbsp oil + to deep fry
3 cups yogurt
5 tbsp sugar
u00bd cup sprouted moong
2 medium potatoes, boiled & cut into u00bd inch cubes
2 tsp roasted cumin powderu00a0
2 tsp red chilli powder
2 tsp chaat masala
2 tsp chopped fresh coriander leaves
Method
Mix together refined flour, semolina, carom seeds, salt and two tablespoons of oil. Add enough warm water to make a stiff dough. Keep covered for an hour.
Divide the dough into four equal portions and roll out into discs.
Heat oil and deep fry the puris on medium heat till golden and crisp. Drain on absorbent paper.
Beat yogurt along with sugar till the sugar is completely dissolved. Take a khasta puri, puncture it in the centre.
Fill the cavity with sprouted moong and potato cubes. Sprinkle salt. Put a spoonful of beaten yogurt on the filling, sprinkle roasted cumin powder, red chilli powder and chaat masala.
Serve immediately garnished with chopped coriander leaves.
Coconut Sheera
Ingredients
1 cup semolina (rawa/sooji)u00a0u00a0
2 tablespoons scraped coconutu00a0u00a0
3 tablespoons gheeu00a0u00a0u00a0
2 cups milku00a0u00a0u00a0u00a0
u00bc cup crumbled khoya/mawau00a0u00a0
1 cup sugar
u00bd cup chopped tender coconut flesh
Method
Heat two tablespoons ghee in a pan. Add rawa and roast till fragrant. Add scraped coconut and continue to roast.
Add milk and mix. Add mawa and mix. Add sugar and mix. Cook till the rawa is cooked and the mixture resembles halwa. Add the remaining ghee to give it a glaze. Pack the sheera into a small mould and unmould it onto a serving plate. Similarly treat the remaining sheera.u00a0
Garnish with chopped tender coconut flesh and serve.
Shopping list for next week
Mixed Fruit Smoothie
u00a0
100 ml yogurt, 50 gm almonds
1 banana, 1 pear, 1 watermelon,
1 bottle strawberry jam
Garden Vegetable Roll
4 wholewheat hot dog rolls,
2 large tomatoes, 2 large
cucumbers, 1 bunch lettuce leaves, 1 bottle mustard paste, 1 bottle
eggless mayonnaise, 1 bottle tomato ketchup
1 bottle Tabasco sauce
1 bottle pickled jalapeno
1 bottle pickled onions
1 bottle pickled gherkins
Creamy Chicken Loaf
4 boneless chicken breasts,
2 eggs, 1 loaf of sliced brown bread
Oatmeal-Buttermilk Tea Cake
200 gm rolled oats, 200 gm refined flour, 150 gm brown sugar, 50 gm raisins,
1 pack baking powder
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