Saturday, September 29, 2012

Laadva for Ganapati Bappa

 
As my Maharashtrian family prepares "Ukadiche Modak" for Ganapati Bappa, my Gujarati family prepares "Laadva" for Naivedya on the Ganesh Chaturthi day. I prepared them today for Anant Chaturdashi.
 
Laadva
લાડવા 
Wheat Flour Laddoo
Ingredients
 
1 cup coarse wheat flour
2 tbsp coarse rawa
1 tbsp ghee/clarified butter
 
2/3 cup sugar, powdered in a mixie
4-5 cardamoms, peeled and powdered
Ghee/clarified butter as needed
 
1 tbsp almond slivers
 
2 tbsp white poppy seeds
 
Method
1. Mix wheat flour and rawa in a big plate. Add warm water and spoonful of warm ghee. Knead into a not so soft dough.
2. Cover and set aside for 1/2 hour.
3. Heat ghee in a kadhai. Make elongated balls of the dough and press them. Deep fry on a low flame till they are nicely browned.
4. Place them on a paper towel. Let them cool down completely.
5. Place them a mixer or food processor. Grind them to a fine powder.
6. Place the powdered mixture in a plate. Add almond slivers,  sugar and cardamom powders. Add ghee/clarified butter as needed.
7. Roll them into spherical balls of uniform size.
8. Place poppy seeds in a plate. Roll the laddoos onto poppy seeds so they stick to the laddoos externally.
9. Serve and Enjoy!
 
Note -
1. The above proportion gave me about 11 laddoos. This count will change based on the size of the ladoos.
 


गणपती बाप्पा मोरया 
पुढच्या वर्षी लवकर या 

Sunday, September 23, 2012

Panchamrut - 1

Whenver there is any Pooja or religious ceremonies, this Panchamrut is prepared in the Maharashtrian homes. This is distributed as a part of prasad along with Satyanarayanacha Shira after the pooja is performed. A spoonful is distributed in the "right" hand of the invitees.

Panchamrut - 1
पंचामृत - १
Ingredients
Milk
Sugar
Honey
Yogurt
Clarified butter/Ghee

Garnish
 Holy Basil Leaf

Method
1. Mix all the ingredients.
2. Garnish with a Holy Basil Leaf
3. Use immediately.

Note -
1. Since it has milk and yogurt, it curdles if kept overnight. So it has to be consumed within few hours.
2. You can take the ingredients according to the proportion needed. Generally, it starts with about a cup of milk. The remaining ingredients are about a spoonful each in quantity.


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Wednesday, September 19, 2012

Ganpati Bappa Morya! 2012

 
Ganesha Statue, Chinatown, San Francisco
 
 
Ganapati Bappa Morya!




 

Friday, September 14, 2012

Buddha's Delight


This is my version of  Buddha's Delight.

Buddha's Delight
Ingredients
6 cups stir fry veggies (I used Costco brand)
1 cup tofu chunks

Tempering
1 tbsp sesame oil
1 tsp ginger-garlic paste

Whisk together
1 tbsp corn starch
1/2 cup water
1 tsp soy sauce
1/2 tsp sugar
1 tsp rice vinegar
salt to taste

Method
1. Heat oil in a wok.
2. Add ginger garlic paste. Stir fry for 2 minutes.
3. Add veggies and stir fry till they are partially cooked. They should remain little crunchy.
4. Add tofu chunks.
5. Add corn starch mixture. Let the sauce covers all the veggies.
6. Serve with steamed white rice.

Note -
1. You can also add halved red chilies in tempering if you like.



 

Wednesday, September 12, 2012

Mirchiche LoNache - Simple Method



My grandmother used to make an awesome green chili pickle which was famous within our family and friends. My mom simplified that pickle. I will surely blog about my grandmother's pickle as time permits. Let's savor the simplified pickle today.

Mirchiche LoNche(1) - Simple Method
मिरचीचे लोणचे
Green Chili Pickle
Ingredients
15-20 long  green chilies, cut into 2" rounds
3 key limes
1 tsp or to taste salt

Tempering
3 tbsp oil
1 tbsp Mustard Seeds
1/4 tsp Fenugreek seeds
1/2 tsp Asafoetida
1.2 tsp Turmeric powder

Method
1. Rinse the green chilies. Dry them completely. Cut them into 2" rounds. Set aside.
2. Add salt and mix well.
3. Heat oil in a small saucepan - preferably an iron saucepan.
4. Add all the ingredients. Switch off the gas. Let the tempered oil cool down completely.
5. Pour the cooled, tempered oil over the chilies.
6. Squeeze limes or lemons as needed.
7. Use within a week.

Note -
1. Use this pickle next day so the chilies are marinated in the pickle juices.
2. Store the unused portion in the refrigerator.

 

Tuesday, September 11, 2012

Zucchini Bread



Once a Zucchini plant starts blooming, it produces zucchinis like there is no tomorrow. After trying koshimbeer, raita, paratha, bhaaji, I decided to make the American Classic Zucchini Bread. The recipe is from the last month's issue of Sunset Magazine - July2012.

I also added 1 tbsp unsweetened cocoa powder and a handful of chocolate chips.
 
Zucchini Bread
Ingredients
About 2 cups flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 tbsp cocoa powder

1 cup firmly packed dark brown sugar
1/4 cup granulated sugar


2 large eggs

About 1/2 cup vegetable oil
  • 2 cups packed shredded zucchini



  • A handful of chocolate chips

    Method

    1. 1. Preheat oven to 350°. Oil and flour a 4- by 8-in. loaf pan. Whisk 2 cups flour with other dry ingredients (except sugars) in a bowl.
    2. 2. Beat sugars, eggs, and 1/2 cup oil until blended. Slowly mix in zucchini and chocolate chips. Gradually beat in flour mixture until just combined.
    3. 3. Scoop batter into pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool 10 minutes, then invert onto a rack. Turn over; let cool completely.
       
    Note -
    1. I reduced the amount of sugar. I just added 3/4 cup brown sugar
      

    Recipe Credit
    http://www.myrecipes.com/recipe/classic-zucchini-bread-50400000122706/
     
     
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    Thursday, September 6, 2012

    Cabbage Plant


     
    From my kitchen garden - my very own cabbage plant!


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    Tuesday, September 4, 2012

    Olya Vatanyachi Usal



    Freshly shelled green peas are devoured in winter. Mom makes this simple usal which does not have too many spices.


    Olya VataNyachi UsaL
    ओल्या  वाटाण्याची उसळ 
    Ingredients
     2 cups freshly peeled/shelled green peas/matar
    Salt to taste
    A pinch of sugar

    Tempering
    1 tbsp oil
    1 tsp. Mustard Seeds
    1-tsp. cumin seeds
    ½ tsp. asafoetida
    1 tsp. turmeric powder

    Garnish
    1/4 cup Shredded coconut
    2 tbsp Chopped cilantro
    1 Lemon

    Method
    1. Heat oil. Add mustard seeds, cumin seeds, asafoetida & turmeric powder. Add green chilies
    2. Add Peas, sprinkle some water. Cover with a lid. Place water on the lid.
    3. Let the peas cook on a medium flame. Sprinkle water from time to time.
    4. Add coconut, salt, sugar to taste and chopped cilantro.
    5. Drizzle some lemon juice before serving

    Note -
    1. This usaL is made during winter time in Mumbai when fresh green peas are abundant in the market.
    2. This usal does not have too much spices as the flavor of fresh green peas is to be enjoyed.
    3. Do not add too much sugar as fresh green peas are sweet.
    4. Frozen green peas can be substituted.
    5. Do not substitute dried green/white peas.



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