Satori

My mami shared her "best kept secret" recipe of Satori- A rich delicacy made from Khoya. Satori has a distinctive texture, flavor &richness. Thank you Mami for the detailed recipe.

Ingredients
for the filling 
2 cups Khoya
1 tbsp poppy seeds**
1 tbsp dry dates powder (Kharik pud)
1 cup powdered sugar or according to sweetness of the sugar

1 tbsp ghee
milk if needed 
for the Cover
1½ cups Maida
½ cup semolina
2 tbsp Besan
2 tbsp hot ghee (Called Mohan in marathi)
Method

1.  Make a thick dough from maida, semolina & besan. keep aside for
   ½ hr. in the mean while you can make the stuffing.
2. In a shallow pan add ghee and fry the khoya until it starts getting leaving ghee on the sides, this may take around 5-8 minutes. Stir it continuously as the khoya may burn very easily. keep aside to cool.
3. Add some more ghee and fry the poppy seeds, dry dates powder one after the other. keep the poppy seeds & dry dates powder separately.
4. after the poppy seeds cool down grind them into powder.
5. Mix the khoya, dry dates powder, poppy seeds & the powdered sugar and make the filing for making the Satori. grind the mixture to make a homogeneous mixture. If the filling is too dry add some milk (may be 2-4 tbsp or as needed to make it moist)
6. Make a small ball from the dough, roll it to make a small puri and stuff the stuffing inside the puri, just the way you would make a stuffed paratha or Puranpoli
7. Using a rolling pin roll the Satori into a thick chappati of 1" thickness & 5" in diameter.
8. On a medium flame, fry the satori from both the sides, using ghee. The satori should puff up, when you fry them.
9. Keep the satori to cool on a kitchen towel, you can store them upto 7-10 days in a air tight box.

This is the picture I sent to my mami after the satoris were made. 

**Note: 

1. I replaced poppy seeds with almond powder as poppy seeds are banned in gulf.
2. Quantity of sugar may vary according to its sweetness.

Besan ladoo with Almond powder

Ingredients 

• 3 cups besan (you can use the regular one or the one specially meant for making ladoo's, I use the coarse besan meant for ladoos) **
• 1 cup ghee (clarified butter) use melted ghee
• 3 cup powdered sugar
• 3 tsp cardamom powder
• ½ cup almond powder (roasted with 1 tsp of ghee)
• Slivered almonds as required for decoration OR broken cashewnuts or golden raisins.
• microwave safe bowl

Method

• Mix the besan & ghee in a microwave safe bowl.
• Roast the the besan-ghee mixture on microwave high for 1 minute.  Stir the mixture & continue roasting it for another 8-10 minutes, but you need to check after every minute, stirring the mixture after every minute . Be very careful as the bowl becomes very hot, use a hand glove or hand mittens to remove the bowl from the microwave. Also the mixture will form bubbles and will rise (double in quantity) in the bowl.

• Now for next few minutes( or 5-7 minutes depending upon the amount of besan you are using & your microwave ) you need to check the mixture and stir it after every 30 seconds , because it will keep on rising and doubling in size due to microwave heat.
• By now the besan-ghee mixture will have a nice aroma & must have turned brown in color. 
• At this stage please note that the mixture should not look too dry, otherwise the ladoos will not hold up their shape. If the ladoo looks dry add 1 tbsp ghee or more as needed.
• Keep this mixture aside to cool for 3-4 hrs.
• Once cooled, add half of the powdered sugar, cardamom powder & almond powder. Mix well. Spoon by spoon add the remaining sugar and then mix. If you think the mixture need more sugar add as per taste. make small round ladoos out of it. Decorate with favourite dry fruit like cashewnuts almonds or golden raisins 
• The above quantity will yield - 30 ladoos if you use a medium size vati( steel bowl)
• **You can make the ladoos without almond powder too, use ¾ cup ghee if you are not using almond powder. If the ladoos turn too dry, add 1 tbsp ghee or more as needed. 

Please note

• Normally I mix  ½ cup ghee to the besan, then add the remaining ghee as needed.
• As I've been preparing these ladoo's for more than 10 yrs, I've got a hang of the measurements mentioned above.
• last 4-5 mins of frying the besan-ghee mixture is very crucial because there are high chances of the mixture getting burnt.
• Every microwave differs from one another. if you have a v small microwave be very careful in preparing the ladoo's you may need to check the mixture after every 30 seconds or minute.
• I prefer to taking a chair with a pillow on it, sit in front of the microwave and stir the mixture :-)
• Add more ghee if needed

Rawa ladoo

Diwali in every Maharashtrian household is incomplete without preparing Rawa Ladoo, I wanted to learn the trick of making rawa ladoo but I was not sure if I would be able to make the sugar syrup right. Of course my aai helped me with making the ladoo's & they turned out wonderful and just perfect!

Ingredients

1. 2 cups semolina (rawa)
2. 1 cup ghee
3. 1½ cup sugar
4. 1 cup water
5. ½  cup grated coconut
6. powder made from 10 cardamoms
7. few raisins for garnishing on ladoo
8. few strands of saffron

Method

1. Add sugar in a vessel, pour enough water (1cup will be enough) to cover the sugar. heat it on simmer & let the sugar dissolve completely. boil the syrup on medium heat. you can add the saffron strands at this stage.
2. Add half the ghee to the semolina  & roast on medium flame, add the remaining ghee as & when  needed. After frying for about 15 mins (or when the semolina starts leaving its aroma) add the grated coconut, fry further for 2 mins. Stir in the coconut into the semolina, keep aside to cool.
   
3. For 2 thread consistency syrup, the syrup should become sticky.
   
4. This is a crucial stage when you have to make the 2 thread consistency syrup. Hold a drop of syrup between your thumb & your index finger, you will see a thick thread like consistency. This means the sugar syrup is ready. Turn off the gas.
5. After you get the two thread consistency add the sugar syrup into the roasted semolina, along with cardamom powder & raisins, roll them into ladoo's when the mixture is little warm.

Note:

1. If the sugar syrup becomes too thick the ladoo's will become hard. be careful while you make the sugar syrup.
2. Roast the semolina on medium heat, don't over fry the semolina, when the semolina emits a beautiful aroma, immediately switch off the gas.

Cornflakes Chivda

Recipe of crispy Cornflakes chivda for Diwali

Ingredients
½  kg cornflakes
6 tsp oil + for frying cornflakes
4 tsp turmeric powder
3 tsp red chilli powder
1 tsp asafoetida
4 tbsp sesame seeds
5 tsp roasted chana dal (डाळ)
¼ cup peanuts
6 green chilies (finely chopped)
4-5 bunches curry leaves
salt for taste
sugar for taste

Method
In a kadai add oil & deep fry all the cornflakes with the help of a sieve which is used for frying. you need to add little cornflakes in it and fry in batches. remove the fried cornflakes on a newspaper or kitchen towel.

 

 Cornflakes -before frying

 

Cornflakes -After frying

Add 6 tbsp oil in a deep pot with handles on the side (preferably), fry peanuts & chana dal until golden brown, then add the green chillies & curry leaves. Now add the tumeric powder, asafoetida, sesame seeds.
Add the fried cornflakes, salt & sugar. with the help of the the handle on the side of the pot toss all the ingredients well. Don't use the spoon otherwise the cornflakes will break.
Spread the chivda on a kitchen towel to come to room temperature. Transfer it to air tight box. This chivda will stay fresh for 15 days.

Almond Cookies

If you wish to gift something different to your dear one's this Diwali, try these Almond cookies, which are home baked with love. You may pack these in gift boxes or a decorative plates or gift bags. Hope you all have a safe and a wonderful Diwali!

Ingredients

1. 1 cup almond powder
2. ¾ cup whole wheat flour (atta) 
3. ¾ cup powdered sugar
4. ¾ cup clarified butter (ghee) or melted butter (I used melted ghee)
5. pinch of salt

Method

1. In a deep bowl, mix the dry ingredients (wheat flour, almond powder, sugar & salt). Mix well.
2. Add the ghee keeping aside some so that the dough doesn't become too wet. knead the dough to make a firm ball and let it rest for 15 mins, cover with a damp cloth or cling film. If needed add the remaining ghee.
3. Make small balls of the dough and press them with the help of your palms to form the shape of cookie. Place them on a cookie sheet (or baking sheet) 
4. Bake the cookies at 150ºC about 10-15 minutes or until they turn golden brown.  After they become lightly golden brown remove the cookie sheet from the oven.
   Keep aside the cookie tray until the cookies come to room temperature.
5. Note: the above measurement will yeild 12 Almond cookies- size of store bought biscuits or 30-35 cookies of coin shape

Dough- Let it rest for 30-45 mins

 

Arrange the flatten balls on the cookie sheet

Baked Sondesh

 

On this festival of lights my mother-in-law shared her recipe of famous Bengali sweet known as Bengali Sandesh or Sondesh,  This is an instant sondesh which can be prepared within ½ an hour if all the ingredients are readily avaible in the kitchen. This rich, creamy sondesh just melts in the mouth in the first bite. Here's the recipe.

Ingredients
1 cup paneer (grated without any lumps)
3/4th cup condensed milk
3/4th cup yogurt
½ cup sugar
saffron strands
½ tsp cardamon powder
Method
Mix all the above ingredients in a bowl and transfer it to baking tray.Sprinkle some saffron strands on the top before baking
Bake it on microwave high for 10-15 mins at 175 degrees C

Kadboli

Ingredients

2 cups bhajani peeth (luckily I got it here in Muscat)
1 tbsp red chilli powder
2 tbsp sesame seeds
heated oil while kneading.
Oil for deep frying
warm water as required
Salt as per taste
Method
Mix together bhajani peeth,  red chilli powder, sesame seeds, salt and heated oil & with warm water knead into smooth dough

Cover with muslin cloth, and keep aside for an hour.
Make small balls roll the balls into pencil-shape to make a drop like shape or a circle

Deep fry on medium flame till golden brown. Drain and let it cool.
Store in air-tight container.

Date Rolls

Are you thinking of making a very easy, quick yet very healthy & nutritious recipe this diwali?? Try making these Date rolls, a sweet natural treat that everybody can enjoy.
I am sure you'll have fun preparing this recipe with very less efforts & with a big satisfaction of doing something all by yourself. Dates, as you all know, has tons of nutritional value to it with perfect amount of sweetness.

Ingredients
½ cup date paste
2 tsp sliced almonds without the skin
2 tsp of crushed walnuts (Don't add more walnuts, the rolls may turn bitter)
Wheat Biscuits- about 15-20 or as required (crushed in powder)
Cling film to cover the roll
Method 
For making date paste, de-seed 1½ cup dates and soak them in 3-4 tbsp boiling hot water for 3 hrs. churn these into a blender to get a smooth paste.
Add the crushed biscuits, sliced almonds & walnuts into the date paste to form a dough. the dough shouldn't be very sticky. you may add more biscuit powder if the dough becomes too sticky

the dough shouldn't be very stick

Grease your hand with little ghee  & roll the dough into a cylinder of even size, cover it with a cling film and keep it in the chiller for 2 hrs (Do not deep freeze the roll)

Remove the roll from the chiller and cut the roll into ½ inch pieces.Refrigerate these rolls and serve chill.
The above quantity will yeild 18 pieces.

Carrots barfi

Carrot Barfi

Ingredients
2 cups grated carrot
2 cups sugar
1/4 cup khoya (home made)
1/4 cup ghee (clarified butter)
1 tsp cardamom powder
almond slices for garnishing
Method

In a non stick pan add ghee, grated carrots, khoya, & sugar, stir for 2-3 mins until the sugar is dissolved and carrots are cooked

Stir continuously to avoid it sticking to the pan & until the sugar dries up and carrots are well cooked & leaving from the sides of the pan, it should form a dough

Add some sliced almonds

Grease a plate and pour this mixture, cut into desired shape when it comes to room temperature 

How to make homemade Khoya in microwave

1 cup milk powder 

½ cup clarified butter 

milk to make a batter

In a microwave safe bowl add milk powder, clarified butter and milk to make a thick batter.

Cover it & microwave on high for 2 minutes stirring it continuously after 1 minute, stir it again and microwave for another 2-3 minutes stirring it after every minute or as required. 

Allow to cool and  khoya is ready to be used in any dessert.

Atta Ladoo-with sugar

Ingredients
2 cups wheat flour
1 cup sugar (powdered)
1½ cups ghee
1 cup eating gum
1 tsp cardamom powder
1 tsp nutmeg powder
2 tsp poppy seeds (dry roasted)
Method
dry roast poppy seeds.keep aside
fry the eating gum in ghee, remove and keep aside
In the same pan put the remaining ghee and roast wheat flour until golden brown.add the eating gum, sugar, poppy seeds, cardamom powder and nutmeg powder and remove from flame
make small balls of desired shape

Karanjee

Karanjee is a fried dumpling with coconut & sugar filing prepared on Narali Pournima which is also obeserved as Rakhee Pournima. Sisters tie a sacred thread on their brother's wrist signifying the brothers responsibility to protect her all her life.This post is for my dearest brother Rohit. Hope you have a special day today & a special thanks to my artist friend Aparna for drawing the rakhee.

Ingredients

for filing

1. 1 grated coconut (approx 2 cups)
2. 1 cup powdered sugar 
3. 1 tsp cardamon powder
4. 2 tsp crushed poppy seeds
5. oil for frying

for dough

1. ½ cup all purpose flour (maida)
2. ½ cup semolina (rava)
3. 3 tsp Ghee (hot)
4. salt to taste
5. warm milk to prepare dough
6. warm water as needed

Method

for saran (coconut filing)

1. Mix the grated coconut & sugar, and cook it till it becomes dry,  after it cools add cardamon powder & crushed poppy seeds

for cover

1. Mix all purpose flour, semolina, pinch of salt and hot ghee and knead the dough with warm milk & water mixture. Keep aside for ½ an hour and then knead again for 10 minutes continuously, till the dough is soft & smooth.
   for preparing karanjees
2. Make small lemon size balls, roll each ball into puris. place 2 teaspoon of coconut filling at the center of the puri. Apply milk on the edges with finger to close the edges & to make a shape like a moon; press the edges gently and firmly
3. Place the raw karanjee in a soft wet cloth, keep aside until all the karanjee are ready to fry
4. Deep fry the karanjee's in hot ghee utill done on a very low flame
5. Karanjee's can be stored for 8-10days in a cool and dry place in an air tight container

Dal mooth

Ingredients

1/2 kg black masoor dal

1/2 kg zero no. shev 

1 tsp baking soda

chat masala

black salt

oil for frying

Method

Soak masoor dal over night in boiling hot water adding a pinch of baking soda, drain the water next morning, and spread the dal on a cloth to dry,( this should take aleast 5-6 hrs to dry complety).

In a sauce pan add oil for frying and fry the moong dal keeping it inside a strainer.

remove the dal on a tissue paper for excess oil to drain.let it cool.

Mix zero no. shev with the fried dal, add chat masala, and salt as required.

Store in a dry container with a lid.

Atta Ladoo

Ingredients

250 gms atta (wheat flour)

200 gms Jaggery (melted in ghee)

40 gms ghee (clarified butter)

1/2 cup eating gum (dinka) fried in ghee

1 tsp cardamom powder

Method

Fry the eating gum in ghee and keep aside to cool.

Roast atta in a saucepan until its changes colour to brown.

Add grated jaggery in ghee and after it melts keep aside

Mix the melted jagger, cardamom powder to atta

Form into lime-sized balls.

(the above quantity makes 20 ladoos)

Matthri

Ingredients 
2 cups Wheat flour
Salt to taste
1 tbsn Carom seeds (ajwain)
½ tsp black pepper powder
2 tbsp oil & to deep fry
Method 

Take flour in a bowl, add salt, carom seeds, black pepper powder, mix well
Add 2 tbsp of hot oil and mix well. Add sufficient water and knead into a hard dough allow the dough to rest for fifteen minutes.
Divide into equal balls and flatten them slightly. Roll them out thinly into small puris, lightly prick them with a fork so that the mathris do not rise like puris.
Heat sufficient oil in a kadai. Slide in the mathris and deep-fry on medium heat till golden and crisp.
Drain and place on a tissue paper. Keep aside to cool
Store in airtight tins.

Shankarpali

Ingredients
2 cups maida/ wheat flour
1 cup milk
1 cup sugar
1/2 cup ghee
1 cup semolina
Salt to taste.

Oil for frying
Method
Boil the milk in a heavy-bottomed pan. Stir in the sugar. Then add the ghee and salt and mix well.
Remove the vessel from heat. Add maida and rawa (slightly fried) little at a time.
Knead the dough and keep aside for 3 hours to rest
Roll it as making a chappati with a rolling pin.
With a cutter make diamond shaped shankarpalis.
Deep fry these shankarpali in oil till brown.
Let the fried Shankarpali cool completely on a shallow dish. Then store them in a dry container with a tight lid.

Besan Ladoo

Ingredients

½ kg besan (chickpea flour)

1 bowl ghee (or as required)

1 small cup powdered sugar or as needed

Cardamom powder

A handful of cashewnuts

Microwave safe bowl

Method

Mix the besan and ghee in a microwave safe bowl.

Heat on high for 8 minutes (time may vary slightly for different microwave ovens).

Stir after a minute and continue heating.

Keep checking and stirring after every minute.

At the end of 8 minutes, the mixture will be a nice reddish brown and will have a nice aroma to it.The mixture should not look too dry, otherwise the ladoos will not hold up their shape.

Let it cool completely.

Once cooled, add the powdered sugar, cardamom powder and raisins. Mix well and then make small round ladoos out of it.

If you realize that the ghee is not sufficient once you start making the ladoos, just heat some ghee and add to the mixture.
(the above quantity makes 40 ladoos)

Pohe Chivda

Ingredients

500 gms pohe (beaten rice, thin)
100 gms puffed rice
½ cup peanuts
¼ cup cashewnuts5 green chilies (finely chopped)
4 bunches curry leaves
 2 tsp coriender seeds
 2 tsp sesame seeds
6-7 tsp oil2 tsp turmeric powder
1 tsp asafoetida
salt
sugar

Method

Roast pohe on medium heat until crisp or Microwave it for 2 mins stiring it at regular interval until they turn crispy.
Roast puffed rice on medium heat until cripy or microwave it for 1 min until they become crispy.
Add 4 tbsp oil in a pan and fry peanuts & cashew nuts until brown. Remove them and set aside
Again  the remaining oil in a pan. When it is hot, add sesame seeds, turmeric powder, asafoetida & coriander seeds. Then add curry leaves. Add chilies and fry again for some time.
Remove the vessel from flame.
Finally add pohe, puffed rice and all the fried ingredients together (peanuts, cashew-nuts) and mix.
Add salt & sugar and toss gently. spread it on a kitchen towel and let it cool
Delicious crisp chivda is ready.