Egg-less Banana Walnut Muffins

Making egg-less muffins using banana is quite easy. Banana gives a super moist texture and makes it healthy too. Keeping kids in mind, I try to keep it as healthy as possible. That’s why I use whole-wheat flour and milk which make these muffins a quick healthy breakfast or evening snacks option.

Healthy-banana-muffins

These egg-less muffins stay good for 2 days at room temperature, so it’s a good lunch-box snack as well. If you are looking for healthy tiffin ideas then you can also check these nutritious egg-less banana and oats pancakes which are super yummy and easy to make.

Cottage cheese and its whey protein is very nutritious and should be included in our daily diets. You can easily make cottage cheese at home by following these three steps to make cottage cheese.

Coming back to this egg-less whole wheat muffins recipe, here is the list of ingredients that I use. Proportion mentioned will make 13-14 muffins.

Ingredients

  • Ripe bananas: 2
  • Clarified butter (ghee): 2/3 cup
  • Honey: ¾ cup
  • Milk: 1 cup
  • Vanilla extract: 1 tsp
  • Chopped walnuts: 2 tbsp

Dry Ingredients

  • Whole wheat flour: 1 cup + 1/3 cup
  • Baking soda: ½ tsp
  • Baking powder: ½ tsp
  • Cocoa powder: 2 tbsp

Process

  1. Bring together all dry ingredients and sieve them 3 times.
  2. Line the muffin molds and keep them ready.
  3. Mash banana in a bowl with the help of fork and make puree of it.
  4. At this stage you can keep oven for preheating at 180 degree centigrade.
  5. In another bowl take honey, clarified butter and vanilla extract. Now, beat for 2 minutes with the help of electric beater. Adding vanilla essence while beating fat (butter or ghee) helps in even distribution of flavor in bakes.
  6. Now add dry ingredients in this bowl and fold slowly. You will get a thick paste. Add warm milk – make sure milk is warm (neither hot nor cold).
  7. Beat just enough to form a smooth batter while mixing dry and wet ingredients. Be careful not to over beat.
  8. Add half of the walnut in batter and fold it twice.
  9. Pour the batter in muffin molds and sprinkle remaining walnuts on top of muffins to give muffins a nice nutty look.
  10. Keep muffins in oven to bake for 20-25 minutes. With this same batter you can also make egg-less banana walnut cake. Just pour this batter in a cake tin and then bake it. Things can be pretty simple and versatile. 🙂
  11. After 25 minutes check by inserting toothpick in the center. If it’s sticky bake for another 5-7 minutes.

This goes without saying that each oven behaves differently and you have to understand your oven language as much as possible. So keep an eye while baking is in progress.

banana-cake-egg-less

These muffins were looking gorgeous but you know kids are not so easy to please. You have to make food more appealing to titillate their interest in food.

So, by arranging three chocolate chips on a slice of banana I made a face on muffins and sprinkled little amount of icing sugar to add drama. My daughter was pretty amused by seeing these small additions. Her interest perked up and she  instantly wanted to have these healthy muffins.

egg-less-healthy-bakes

Seeing your child smile while having food you cooked gives an immense amount of satisfaction. I know all moms would relate to this awesome feeling.

So, try this easy recipe and make your kids happy. If your child enjoy muffins then you can try this wholesome egg-less cottage cheese muffins and Egg-less banana walnut muffins as well.

Egg-less banana oats pancake makes a easy and healthy lunchbox recipe.

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Samosa with Gram Flour Filling

In every family, there are some traditional snacks and savory items that are certain to be made on festive occasions. It’s like these delicacies are must and rest is as per your wish.

In my family, on Diwali dry gram-flour-filled samosa is a kind of compulsory snack and it has to be made. It’s spicy, crunchy and goes very well with other festive food preparations. While I love potatoes and peas filled spicy samosa, this dry samosa is my husband’s favorite.

Dry gram flour filled samosa

If you compare this dry samosa with the ready-made store one, there is big difference in taste. Store ones have less filling with thick outer crust of refined flour. Moreover filling is loaded with too much of spices with not much taste of gram flour. However, if you ever make these samosas at home, I’m very sure you will forget the taste of store ones.

So, here is the easy step-by-step process for samosas with dry gram-flour filling.

Ingredients for samosa dough (for outer crust)

  • Wheat flour: 1 cup
  • All-purpose flour: 1 cup + ½ tbsp
  • Oil: ¼ cup
  • Salt: 1tbsp

Ingredients for filling

  • Gram flour (besan): 2 cup
  • Oil: ¼ cup
  • Salt: 1 1/2 tbsp
  • Black salt: ½ tbsp.
  • Amchur (dry mango powder): 2 tbsp
  • Heeng (asafoetida): 1 pinch
  • Roasted cumin seed (jeera) powder: 1 tbsp
  • Red chili powder: 1 1/2 tbsp
  • Black pepper: ¼ tbsp
  • Garam masala: ½ tbsp

Procedure for samosa dough

  • Sieve together both the flours (leaving aside ½ tbsp) and salt.
  • Add oil and fix well with fingers.
  • Add water in small amount and knead the dough. Texture of dough will be firmer than chapatti dough.
  • Cover the dough with damp muslin cloth and let it rest for 10 minutes.

Procedure for gram-flour filling

  • Heat oil in heavy bottom skillet.
  • On low flame, roast gram flour in it. It will take approximately 15 minutes for the mentioned quantity. Pleasant fragrance of roasted gram flour will indicate that it’s time to take it off the flame.
  • Add salt and other spices and mix well. Filling is ready. You can taste the filling and adjust its taste according to your choice.

Samosa dry gram flour filling

Procedure for filling and folding samosa

  • In a bowl take ½ tbsp of remaining flour and add 2 tbsp of water to make a thick paste. This paste will be used to seal the edges of samosa.
Dry samosa folding process
Samosa filling and folding process
  • Divide the dough into roughly 15 small balls of equal sizes. Roll each dough ball into oval shape chapatti and then cut it along the center (image 1).
  • With help of finger apply paste on edges (straight as well as curved) and join the edges to make a cone. Add spoon full of filling in cone and gently press the edges to seal the samosa (image 2, 3 & 4).
  • Now make two more folding on corner edges to give a proper firm shape (image 5).
  • Repeat the same filling process for each samosa.

Procedure for frying

  • Heat oil in heavy bottom skillet and deep fry samosa on medium heat till they turn golden.
  • Drain them on an absorbent paper and samosas are ready to be served.

Dry gram flour filled samosa

You can serve them with green mint chutney and tamarind jaggery chutney. These samosas taste wonderful with garlic chutney as well. Store in an air-tight container, and you can easily enjoy these delicious samosas for 15-20 days.

Moong dal tikki and chana dal pakora are also good tea time accompaniments. These snacks are easy to make and taste wonderful.

I know reading the whole process may sound little time-consuming and tedious snack. But trust me, once you make these samosas you will look forward to making them again. You can have this wonderful snack option with tea or coffee as well.

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Instant Moong Daal Halwa

Diwali is the busiest time for us ladies. So much work – shopping, decoration, gifts to be packed, food preparations etc. However, when it comes to food preparations for Diwali, I look forward more to desserts.

In this busy festival time, I try for dessert that’s easy to make and gets ready quickly, as there are other delicacies to be made as well.

I have grown up having moong-dal halwa on Diwali. My family Diwali celebration is incomplete without desserts like sweet boondi, gulab-jamun, chandrakala and of course this lip-smacking halwa.

Instant moong-dal halwa

So, below I have explained the process of making quick version of traditional moong-daal halwa.

Ingredients for moong dal halwa

  • Moong dal (green gram spilt): 1 cup
  • Mawa/khoa: ¾ cup
  • Sugar: ¾ cup
  • Ghee: ¼ cup
  • Milk: ¼ cup
  • Cardamom powder: 1 tbsp
  • Almond flakes: 1 tbsp
  • Pistachio flakes: 1 tbsp

Process

In the usual version, moong dal is soaked for few hours and then ground to fine paste. However, this paste being sticky, takes longer time to cook which is a tiring process.

Here, in this easy version I have used dry moong dal. No soaking of dal is required, just grind dry moong dal to coarse powder.

Moong-dal powder for halwa

  • Heat ghee in heavy bottom vessel and roast moong dal powder in it till it turns slight golden and you start getting roasted dal fragrance. It will take roughly 15 minutes on medium heat to get dal roasted.
  • Add mawa and mix it properly to break any lumps if any.
  • Add sugar, milk, cardamom powder and stir continuously. Mix for another 2-3 minutes and tasty moong daal halwa is ready.
  • If you don’t want mawa, you can replace it with 2 1/2 cups of milk.
  • Garnish with almond and pistachio flakes before serving.

Easy moong-dal halwa

If you are fond of dal preparations, you may also like moong dal tikki and farra (healthy meal prepared out of chana dal (bengal gram spilt).

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Sugarless Healthy Peanut Laddoo

I wanted to make a healthy prasad on Navaratri, so was thinking what to make. I had already made healthy ramadana (Amaranth laddoos) and easy-to-make coconut laddoos. Peanut chikki was also made as prasad, so this time I wanted to make something with no added sugar (only natural sweetener) in it.

Few days back my daughter’s pediatric had suggested to give her peanut and jaggery laddoos as these are healthy and good for growing kids. So, it was in back of my mind to try peanut laddoos.

Therefore, the idea of making peanut laddoos popped up. However, I wanted to try this recipe without sugar and jaggery with only natural sweetness of dates (khajur). However if you want you can add some jaggery for additional sweetness.

Sugarless healthy peanut ladoos

The combination worked really well and laddoos turned out to be super yummy. This Navaratri week itself I have made them thrice. Due to its brown color, my daughter also enjoyed it assuming it to be some kind of homemade chocolate balls. 🙂

These laddoos are nutritious bite-size snack option. Being full of protein and instant source of energy, you can easily call them power-pack laddoos.

These laddoos can be made with just five minutes of cooking with only four ingredients required. So, here is the list of ingredients for these yummy laddoos:

Ingredients

  • Roasted Peanut: 1 cup
  • Dates puree: ½ cup
  • Desiccated coconut: 2 tbsp
  • Milk: ¼ cup

Procedure

  • Soak seedless dates in milk for 2 hours. Grind (in mixer) to make its puree. If you have dates with seeds, just remove seeds before grinding and make paste of it. If dates are dry you can soak them overnight in water or soak them in milk and keep them in refrigerator.
  • After roasting peanuts, remove their skin by rubbing between hands. Grind them and make a coarse powder. It’s perfectly fine if there are some small peanut pieces left in the powder.
  • In a heavy bottom skillet, bring together peanut powder and dates puree. Keep mixing on low heat. In 10 minutes you will notice mixture leaving sides of skillet and is ready to shape.
  • Bring it off the flame and let it slightly cool down (it’s too hot to shape laddoos). Apply small amount of ghee on your palms as it will prevent your skin from burning. With help of spoon divide mixture into equal parts.
  • Now by placing each individual portion between your palms, shape them into balls.
  • Spread desiccated coconut on plate and roll each ball on it. Dry coconut gives these laddoos a nice texture.
  • After making all laddoos, transfer them to a container and keep them refrigerated. They stay good for 15 days.

Sugarless healthy peanut laddoos

Since I made these laddoos as Prasad, I have put few holy basil (tulsi) leaves before offering to God. According to Hindu practice, while offering prasad to God we add few holy basil leaves as well.

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Ramdana Snack for Vrat

During Navratri some of us observe nine days’ fast and are always looking out for some easy to make vrat or upvas (fasting) food. Whole lots of variety of falahar (food for fasting) dishes are made these days. Endless food combinations with lot of creativity can be seen even on fasting days.

However, if you talk about me I believe in doing simple things and don’t prefer too much elaborate cooking during fast. I prefer low-fried and simple eating during fast.

So I came up with this idea of making and storing amaranth (ramdana or rajgira) and dry fruits snack before navratri.  I particularly wanted to avoid using potato in this namkeen because potato is anyways used in lot of other vrat foods.

Rajgira snack for vrat

This type of dry snack is handy when sudden hunger pang strikes on fasting days.  Have a bowl of it with a warm glass of milk or masala chai and you are relieved from sudden hunger.

This amaranth or rajgira snack requires just 1 tsp of ghee and that too without frying. It’s quite healthy and can be had as regular snack as well. In fact, it’s a better option for kids as evening snacks than giving them packet of unhealthy snacks full of fat.

Amaranth is no less than a super-food with lots of health benefits. You may also read my post on ramdana (amaranth) ladoo with jaggery, which is another healthy snack that we can easily include in our daily eating.

All right, so here is the list of ingredients for this easy-to-make ramdana namkeen for vrat.

Ingredients

  • Puffed ramdana (amaranth): 1 cup
  • Roasted almonds: 2 tbsp
  • Roasted cashew: 2 tbsp
  • Roasted peanuts: 2 tbsp
  • Roasted makhana (Euryale ferox): 2 tbsp
  • Dry coconut (small pieces): 1 tbsp
  • Raisins: 2 tbsp
  • Few curry leaves
  • Rock salt (optional): 1 tsp
  • Ghee (clarified butter): 1 tsp

Procedure

  • In a heavy bottom skillet, roast almonds, cashews, peanuts, small dry coconut pieces and makhana on low flame. Continue roasting on low flame till they turn golden and crisp.
  • I didn’t used ghee for roasting, however you can if you like. After cooling, cut roasted almonds, cashews and makhana into halves.
  • Heat ghee in a small skillet and temper curry leaves in it. For tempering, heat the ghee very hot, then reduce to medium and then add the curry leaves. You will know tempering is over once leaves get dark and change color.

Normally in vrat food, we use ghee in cooking. I make ghee at home from malai or chhalii formed on the top of milk. You can read my post on how to make ghee in microwave to know the easy process I follow to extract ghee.

  • Let curry leaves cool. After cooling, crush the leaves by hand. Curry leaves makes this snack flavorsome and fragrant.
  • Bring everything together in a bowl and add the tempered curry leaves, rock salt and mix well.

ramdana-vrat-recipe

Store it immediately in air-tight container to maintain its crispiness. This healthy snack stays good for a month.

People observing fast in India abstain from regular salt and have rock salt instead. If you are making it as a regular snack and not as fasting food, then you can add regular salt too.

While tempering curry leaves you can also add green chilies. Since, my daughter is fond of munching this snack, I avoid adding chilly in it. 🙂

ramdana-falahar-recipe

You may also like to read vrat related recipes like easy rabdi, coconut ladoos. I have written about sugar peanut chikki as well as jaggery peanut chikkis.

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Egg-less Banana oats-Pancakes

There are times when we look for a healthy meal option that gets ready in jiffy and is filling too. It also brings a change from same old regular preparations. This is where egg-less banana and oats pancake becomes helpful.

Some days, my daughter wakes up little late for her school and not much time is left to run behind her for milk and breakfast. This is when these pancakes come really handy. In these whole wheat pancakes, milk and curd is used, so it becomes a good alternative to separate portion of milk and regular breakfast dish.

Eggless banana-oats-pancakes

Even on weekends, when we are going out and know it will be late for lunch then these pancakes becomes a good brunch idea. I usually make some extra and even pack along while going out. Whenever going out, I’m in habit of keeping some home-cooked food for my daughter.

So, here is the list of ingredients for easy and healthy banana pancakes recipe. Quantity mentioned here makes 7-8 medium sized pancakes.

Ingredients

  • Whole wheat flour: ½ cup
  • Roasted oats: 1/3 cup
  • Banana: 1 big size
  • Desiccated Coconut: 2 tbsp
  • Curd: ½ cup
  • Milk: 1 cup
  • Honey: ¾ cup
  • Cinnamon powder: 1 tsp
  • Cashew powder: 1 tbsp
  • Fennel: ½ tsp
  • Ghee (clarified butter) for cooking
  • Glazed cherries: 4-5

Process

  • Take banana, desiccated coconut and mash it with the help of a fork.

Healthy banana-oats-pancakes

  • Bring together all dry ingredients in bowl.  Add honey, curd and mix properly.

Eggless banana-oats-pancakes

  • Start adding milk to form a batter with thick consistency. If batter is still thick even after adding 1 cup milk, you can further add 1-2 tbsp milk to it. Adjust quantity of milk according to thickness of batter.  Make sure there are no lumps in batter.
  • Cover and leave the batter for 10 minutes before proceeding to make these soft and scrumptious pancakes.

If you notice, no baking powder or baking soda is used in these pancakes. As I make these pancakes especially for my daughter, I deliberately avoid baking powder. Banana, curd and milk make these pancakes soft. The best part is these pancakes remain soft even after cooling.

  • Heat an iron girdle on medium heat. Once the girdle is hot, grease it with some ghee and switch off the flame. Let the girdle cool once. Again heat the girdle and take a ladle full of batter and spread on hot iron girdle. This heating and cooling the girdle will prevent the pancakes from sticking on girdle or getting burnt.
  • Drizzle few drops of ghee around the pancake. I have used generous amount of ghee as it is good for brain development of kids. Depending on your choice, you can reduce the amount of ghee or not use it at all.

Eggless-banana-oats-pancakes

I make ghee at home from malai or chhalii formed on the top of milk. You can read post on how to make ghee in microwave to know the easy process I follow to extract ghee.

  • After a minute or two, you will notice pancake on girdle is all bubbly and edges have become dry. With the help of broad spatula, flip it to cook it on other side too. You will get some nice golden brown layer and sweet cinnamon smell filling your kitchen.
  • Before serving, pour honey or any sweet syrup of your liking. Fresh fruit and yogurt also taste good along with pancakes. Since my daughter love cherries, I sprinkle few pieces of it before serving her.

Eggless-banana-oats-pancakes

If your kid is not fond of fennel seeds or cinnamon, you can skip these ingredients. You can add cardamom powder instead.

I hope you try these healthy pancakes and it’s loved by your child and all in the family. It would be great if you can let me know your feedback on it.

My side tip: When kids are in the phase when they just don’t want to drink milk, the recipe that comes handy is egg-less cottage-cheese muffins. Cottage cheese is nutritious and can be given to kids in variety of forms. You can easily make Cottage-cheese at home. If kid has liking for pasta and pizza then you can also try Italian veggie potato which also uses cottage cheese in its preparation and is quite healthy too.

I’m really delighted as Bhaili.com will soon be celebrating its first birthday. Thank you all the readers for reading and appreciating the posts.

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Non Cooking Coconut Ladoo

Coconut ladoo is simplest of all recipes that I have shared here on this sweet little blog of mine. It had to be simple because these ladoos were made with help of 7 years old cute daughter of my neighbor.

instant-coconut-ladoo

Actually, she was participating in fire-less cooking competition in her school and she had to make something all by herself without using fire.

So, I suggested her to make easy coconut ladoos. Coincidentally, coconut ladoos are her favorite and she instantly liked the idea of making her favorite dessert all by herself. So we both made it – I pitched in only where required.

It was a fun thing to do and even my 3 year old daughter was all excited to see her friend shaping ladoos. She also tried her hand at making ladoos! 🙂

Since I’m talking about kids, I would like to add that if your kid is too fussy about drinking milk (like my daughter), give him/her homemade cottage cheese in various combinations. It’s so healthy and can be easily made at home. You can also try egg-less cottage cheese muffins and healthy and easy Italian veggie potato.

Coming back to coconut ladoo, this recipe only requires mixing of all ingredients and making balls. I find this recipe really handy when I have unexpected guests coming over and I am running short of time.

Alright, here is the list of ingredients for coconut ladoo with condensed milk:

Ingredients

  • Condensed milk: ½ tin
  • Desiccated coconut: 1 and 1/2 to 2 cups
  • Cardamom powder: 1 tsp
  • Rose extract: 1 tsp
  • Rose petals for garnishing
  • Ghee (clarified butter): 1/2 tsp

Process

  • In a bowl bring together condensed milk, dry coconut, cardamom powder and rose extract. Mix evenly to bring everything together and form a soft dough.

coconut-ladoo-dough

  • With the help of spoon, divide the dough into small equal parts. Apply ghee on your palm to prevent dough from sticking on your palm.

I mostly use home-made ghee in cooking. Do read how to make ghee in microwave where I have shared easy process that I follow to make ghee at home.

  • Take each part between your palms and give it round shape.
  • Garnish ladoo with some red rose petals, as red petals compliment beautifully with white coconut ladoos.

coconut-ladoo-for-kids

Both the kids were eager to try the result of their hard labor. 🙂 Truly speaking, I was extremely happy to see both of them enjoying coconut ladoos just like they enjoy having healthy ramdana (amaranth) ladoo.

So, next time when your kid has fire-less cooking competition, you have one more option to pick from. It’s a perfectly suitable and enjoyable recipe for kids to try.

coconut-ladoos-kids-cooking

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How to Make Sweet Boondi?

Of all the Indian confections, sweet boondi is the most common and loved by all. Think of any Indian festival, and you will find sweet shops filled with boondi-laddoos.

Sweet-boondi

However nowadays, sweet shops often sell boondi fried in refined oil instead of ghee. Indian desserts taste best when made in ghee while refined oil just reduce their authentic taste.

I mostly use home-made ghee in cooking. Do read how to make ghee in microwave where I have shared easy process that I follow to make ghee at home.

I had been thinking since long time to try making boondi at home. So on the occasion of Ganapati celebration in my society, I planned to make Ganeshji’s favorite boondi ke laddoo as prasad. Last year I had made ramdana ladoo so thought of making something else.

I had seen boondi-making process often at home, but it I was the first time I had made myself. Boondi turned out really soft and sugar syrup was also perfectly absorbed in it.

Earlier, I used to think that boondi-making would be a difficult task, but surprisingly I found it quite easy.  So, here I am sharing with you the easy process of boondi-making.

Ingredients for Boondi

  • Gram flour (besan): 1 cup
  • Food colors (optional): red, green
  • Cardamom powder: ½ tsp
  • Almond flakes: ½ tsp
  • Pistachio flakes: ½ tsp
  • Saffron: few strands
  • Ghee for frying

Ingredients for sugar syrup

  • Sugar: 1 and 1/2 cups
  • Water: 1 cup
  • Saffron: few strands
  • Cardamom powder: ½ tsp

Procedure of sugar syrup

  • To make the syrup, add water and sugar into a vessel and put it on low flame. It will approximately take 15 minutes.
  • Take a drop of syrup on your finger tip, join your thumb with the finger and move them apart. You must see a strand. This is called “ek taar ki chaasni”. We need “ek taar ki chaasni” for boondi. However, for making boondi laddoos, you will need “do taar ki chaasni”. This means you need to get two strands while doing finger test, and this requires further thickening of syrup.
  • Add few strands of saffron and cardamom powder in this syrup and keep aside.
  • Reheat sugar syrup while adding boondi as syrup should be warm while putting boondi into it.

If you have leftover sugar syrup of gulab-jamun or jalebi it can be easily used for soaking boondi.

Process of making boondi

  • Take flour in a bowl, add little water and make a thick paste. Adding small quantity of water in flour prevents lump formation in batter. Add more water and dilute the paste. It should be of pouring consistency. For making soft boondi, consistency of batter is very important.
  • If batter is too thin, boondi will fall flat on frying and won’t acquire round shape. If batter is too thick, boondi will not absorb enough sugar syrup. To check consistency, my mother performs this test. Drop a spoon of batter from height and it should have continuous flow and it should not break in between.

boondi-batter-consistency

  • Take 1 tbsp each of batter in two small bowls and add red and green color for red and green color boondi. Here I would like to mention that these colorful boondi are optional, and you can skip this if you are not in favor of using food colors. However, colorful boodis make laddoos more appealing.

boondi-batter

Frying Boondis

  • For making boondi, special perforated ladles are available in market.  It has several round holes and gives you several round boondi at a time. Since it was an impulsive idea to make boondi at home, I used a ladle with holes that we normally use for deep frying.
  • Heat ghee in a heavy bottom skillet on medium heat. To test the ghee, pour a drop of batter in the ghee, and the drop should immediately come on the surface without changing color. Once ghee is heated, hold the ladle above the center of the skillet.

boondi-frying

  • Pour a spoonful of batter over ladle and let it drop through holes. Don’t shake the ladle, batter will strain by itself. Don’t overcrowd boondi into ghee. Boondi should just cover the surface of the ghee in skillet in a single layer.  After pouring boondi, stir intermittently for even cooking.
  • Now, strain and remove boondi from ghee and immediately transfer in warm sugar syrup. Soaking immediately after frying helps in better absorption of sugar syrup.
  • Repeat the process of making boondi and adding to the syrup with rest of the batter. Cover the vessel with a plate and let boondi soak the syrup for an hour before serving. You will notice the size of boondis have increased and they have become delectable.
  • Garnish with few almond and pistachios pieces before serving. Can be served warm or at room temperature.

Since I was running short of time I didn’t made laddoos, however you can make laddoos as well from the same boondi.

boondi-sweetYou can use this boondi in curd raita too. You just need to skip soaking in  sugar syrup.

So, do try making boondi at home and let me know your feedback. 🙂

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How to Make Rajasthani Churma Recipe

Churma is a traditional sweet preparation that’s made in every Marwari household. It’s a  must on every auspicious occasions and celebrations and is normally made on teej and ganesh-churthi as prasad.

Authentic-churma

Frankly speaking, I was not much fond of it in childhood, but developed a taste for it over the period of time. Recipe of this traditional dish is passed on from one generation to other in every Marwari family. I belong to a big Marwari joint family where churma is often made in large batches with all ladies making it together.

Churma is quite durable and stays good even for a month. So, whenever I’m visiting my mom’s place she packs some to bring back along. Therefore, I usually never bothered to make it all by myself.

However, couple of years back, one of our family friends were visiting us for lunch and they asked me to prepare an authentic Rajasthani food. So, that led me to ask my mom its recipe in detail.

So, here I am sharing my mom’s recipe of churma.

Ingredients

  • Wheat flour: 2 cups
  • Ghee (clarified butter): ½ cup + 2 tbsp
  • Powdered sugar: 1 cup
  • Edible gum (gond): 2 tbsp
  • Almond flakes: 1  tbsp
  • Crushed cardamom: 1tsp
  • Crushed cloves: 2
  • Ghee for deep frying

Procedure

  • Add ½ cup ghee in flour and rub with your finger to mix it evenly in flour. After mixing, put flour in your fist and check if flour is maintaining its shape (as seen in image below). This is to check there is sufficient ghee in flour.

churma-dough-preparation

  • Now intermittently add small amount of water and knead a hard dough. Its dough should be stiffer than usual chapatti dough. Cover the dough with damp muslin cloth and let it rest for 10 minutes.
  • Divide the dough in small balls and give it shape by putting it between your fists. You have to press your fingers in center of each portion to make an impression (image below). This is the traditional way of making churma that I have grown-up watching.

hurma-making-process

  • After giving shape, fry them all in medium heat on heavy bottom skillet. Keep turning and twisting so that they are fried evenly. Fry till they turn golden and crisp from outside from all side. Be patient while frying, because it takes time to cook from inside out.

Traditionally, frying was done in ghee but if you want you can fry in any refine oil. I have even heard some of my friends baking them instead of frying.

churma-in-process

  • Drain them on absorbent paper and let the pieces cool. On cooling break them into smaller pieces by hand and grind them into fine powder.
  • In heavy bottom skillet, heat 2 tbsp ghee and fry gond. You can read more about gond and its health benefits in post on suji and gond ki barfi.

I use home-made ghee in all my preparations. Do read how to make ghee in microwave as here I have shared easy process that I follow to make ghee at home.

  • After taking out gond from ghee, heat almond flakes on low flame for few seconds while stirring continuously.
  • Take skillet off the heat and while ghee is still hot after frying, add crushed cardamom and cloves in hot ghee.
  • Now add ground powder, powdered sugar and everything else  in the same skillet and mix thoroughly. Do remember that you have to mix everything off the flame or else powdered sugar will melt. You can adjust the sweetness according to your taste.

Roasted mawa can also be added in this churma while mixing powdered sugar. However, I prefer making churma without mawa as this increases its shelf life.

Authentic-churma-recipe

So, churma is ready and you can store it in an air-tight container. It can be served with kheer, milk or even dal. It’s a popular side-dish along with dal-bati. However, it can be tried as a main dish as well. I like having it with dal and any dry potato sabzi, while my mom prefers it with cold milk.

Although, it requires some effort, but once ready it gets quite handy. It’s filling and I often give it to my daughter – making its paste in milk when she is not in mood to have her regular meal. Also, whenever I am not in mood to cook or busy, then having churma with milk makes life easy!

So, do try this at home and let me know your feedback. 🙂

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Celebrating Janmashtami

On Janmashtmi, Indians all over the world celebrate the birth of beloved lord Krishna. This Indian festival is all about fun and celebration. Lots of food preparations with celebration of Krishna’s birthday.

Jamashtmi Prasad

Preparations start week in advance creating happy and joyous mood all around. I remember this was one festival when we all cousins and neighbor kids got together and helped elders in decoration.

My grandmother made all children sit and sing bhajans along with her. We celebrated arrival of the Lord Krishna at 12’o clock at midnight, chanting aloud “Nand ke anand bhayo jai kanhaiya lal ki, hathi ghoda palki jai kanhai lal ki

We all used to stay awake with wait of variety of prasad with dhaniya (coriander) panjiri being my main attraction.

Different kinds of sugar coated chikkis are especially made on Janmashtami. This year, I also made few sweet chikkis. So, here I’m sharing recipe of sugar peanut chikki. However, let me tell you process for all sugar chikkis remains almost same.

Ingredients

  • Peanut: 250 gm
  • Sugar: 250 gm
  • Ghee: 1 tsp
  • Water: 1/4 cup

Procedure

  • Roast peanuts on medium heat in heavy bottom skillet.
  • While peanuts are still warm, rub them between palms to remove its cover.
  • Crush them into small pieces.

Making sugar syrup for peanut chikki

  • Take sugar in heavy bottom skillet and add ¼ cup water. Sugar will melt and start boiling. Let it smear on low heat and keep stirring.
  • Pour a drop of this syrup in a bowl of water. If the drop maintains its round shape, then it means syrup is ready. If the drop falls flat at bottom of the bowl, then it needs to be boiled for few more minutes.

Syrup gets ready in approximately 10-15 minutes. Syrup making process is same like in gulab-jamun or chandrakala. It’s just that for chikki, syrup’s consistency is kept thick just like in ramdana ladoo.

  • Apply ghee on flat surface and keep it ready before pouring peanuts in syrup. To maintain purity of fasting, I use home-made ghee. Post on how to make ghee in microwave can be helpful to you as in this post I have shared easy process that I follow to make ghee at home.
  • Add the roasted peanuts in sugar syrup and mix properly. Immediately transfer the mixture on flat surface, be quick as on cooling it starts getting hard. Make it flat and uniform with a rolling pin.
  • You can either break it (after cooling) or can cut it into desired shape while it is still hot.

Peanut Sugar Chikki

You can even sugar coat makhana (Euryale ferox), the process of which remains almost same.

Cut makhana into halves and dry roast them on low heat (top image below). Make sugar syrup following the above sugar syrup process. Add roasted makhana and mix well. Makhana will absorb all the sugar and become dry on cooling (bottom image below).

Sugar coated Makhana

Sugar coated makhana and peanut chikki for Janmashtmi prasad is ready. I have also jaggery peanut chikki and easy to make rabdi for Janmashthmi Prasad. I wish you have a great Janmashtmi celebration.

Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).