Carrot Cake with Strawberry Sauce (Eggless and butterless)

This carrot cake is simple, moist, less sweet, yummy and flavorful with grated carrots. Ideal for kids as the carrots are blended with cake and it is topped with strawberry sauce. So moist, so delicious, it is sure to become a family favorite!

Ingredients:

• Unsalted butter, for the pan
• 1 1/2 cups, all-purpose flour, plus extra for pan
• 1 1/2 cups grated carrots, medium grate, approximately 5-6 carrots
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 cup sugar
• 3/4 cup plain yogurt
• 3/4 cup sweetened condensed milk
• 1/2 cup canola/vegetable oil
• 1/4 cup chopped walnut
• 2 tablespoon raisins
• Strawberry Sauce and Fresh Strawberry pieces for serving

Method :

1. Preheat oven to 350 degrees F.
2. Butter and flour a 9-inch round cake pan. Line the bottom with parchment paper. Set aside.
3. Put the carrots into a large mixing bowl and set aside.
4. Whisk together all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl until well combined.
5. Add this mixture to the carrots and toss until they are well-coated with the flour.
6. In a large mixing bowl, combine the sugar, condensed milk, oil and yogurt and beat until light and creamy, about 2-3 minutes.
7. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake for 10 minutes. Reduce the heat to 325 degrees F and bake for another 30-35 minutes or until the toothpick inserted into the center comes out clean.
8. Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely.
9. Topped with Strawberry Sauce on cake slice, garnish with strawberry and serve.

Note: You can do the frosting of your choice for the cake.

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Baby-corn Cashew Curry

Looking for something simple, rich and easy main dish? Try this creamy Baby-corn cashew curry!

Baby-corn and cashews in Onion-tomato and spicy cashew gravy make a delicious main dish. This is rich, filling and delicious curry with cashews. Cashews and heavy cream add a creamy and rich texture to the dish. this is a quick recipe. Fantastic over steamed rice or with Naan, chapati / flat bread.

Ingredients:   
For Grinding: 

• 1 onion cut in quarters
• 1 big tomato cut in quarters
• 2-3 green chili
• 4-5 garlic cloves
• 1"  ginger piece
• 1/2 " Fresh turmeric Piece (optional)
• 8-10 cashew nuts
• 2 tablespoon yogurt
• 2 tablespoon chopped coriander

For Gravy:

• 2 tablespoon oil/ butter
• 1" piece Cinnamon stick
• 2 cloves
• 2 cardamom pods
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon roasted cumin seed powder (jeera powder)
• 1 teaspoon coriander powder   
• 1/4 teaspoon garam masala
• salt to taste
• 1/3 cup Thick heavy cream
• 1/2 cup milk
• 1 tablespoon Kasuri Methi (optional)

Other ingredients:

• 7-8 baby corn cut in two pieces
• 1/2 cup cashews
• 1 tablespoon oil

Method:

1) Soak the cashews in water for at least 30 minutes. Boil baby-corn pieces. Drain the water  from cashews and baby-corn and stir fry in 1 tablespoon of oil for a minute and keep aside.
2) Take all the ingredients for grinding into a blender and grind them to a fine paste.
3) For Gravy, Heat oil or butter in a pan, Add cinnamon stick, cloves and cardamom pods.
Then add grinded paste and sauté it for few minutes.
4) When Gravy starts to leave oil/butter and reduce in half quantity, add turmeric powder, red chili powder, black pepper powder, jeera powder, coriander powder, garam masala and salt and again sauté it for a minute.
5) Then add thick cream to the gravy and sauté for few minutes.
6) Next add Milk and bring gravy to boil. Crush Kasuri methi by hands and add to gravy and saute it for a while. Lower the heat and let cook the gravy few minutes till thicken as a consistency of thick soup. Stir in between.
7) To serve, pour gravy in a bowl and add stir-fried cashews and baby-corn. Garnish with the coriander leaves.

Related recipes:
Cheese baby corn and cabbage pulao
Grapes- Cashew curry
Paneer baby corn stir fry

Notes:

You can make this curry with only cashews or you can also replace baby-corn with sweet-corn or mutter.

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Beetroot, Raddish and Carrot Paratha (Root Vegetables Indian Flat Bread)

This Paratha is innovative Paratha, very simple and easy, a very healthy recipe, Packed with nutrients and high in fiber and potassium and at the same time, super delicious for meal. This paratha is made by using root vegetables (beetroot, radish and carrot) which are rich in nutrients, low in fat, calories and cholesterol and usually available throughout the year.  Beyond that, they have widely varying characteristics. Radishes are pungent, carrots are sweets and beets are earthy. 

Radish is rich in folate (folic acid), calcium, potassium, dietary fiber and moderately high in Vitamin C. Beetroots and Carrots are anti-bacterial, anti-oxidants, high in vitamin A and potassium and help in preventing constipation. They have cleansing effect on the lever and digestive system. As my daughter has chronic constipation, I always look for adding radish, beetroots and carrots into my cooking. I add it into my salad, rotis or parathas like Beetroot Poori, Paneer Stuffed Beetroot Paratha, Beetroot and Carrot halwa , Beetroot and Carrot relish, Carrot and Dates Relish and radish pancake.

Preparation Time: 10 minutes
Cooking time : 20 minutes
makes: 10-12 Parathas
Ingredients:

•     1 cup shredded carrot
•     1 cup shredded radish
•     1 cup shredded beetroot
•     2 1/2 cup whole wheat flour (add accordingly)
•     1/2 cup gram flour (besan)
•     1 tablespoon oil for moyan
•     2 green chili, chopped (optional)
•     1/4 teaspoon turmeric powder
•     1/4 teaspoon asafetida
•     1 tablespoon roasted cumin seed powder (Jeera Powder)
•     1 tablespoon fennel seeds
•     salt to taste (1 teaspoon)
•     little wheat flour for dusting   
•     oil for cooking

Method:

1. Mix the wheat flour , besan (gram flour) and 1 tablespoon of oil.
2. Add jeera powder, red chili powder, turmeric powder, asafetida, chopped green chili and fennel seeds to it.
3. Add shredded vegetables (carrot, radish, beetroot) into the flour mixture.
4. Mix well to incorporate and form a medium stiff dough (not dry). If needed add more or less wheat flour to the dough. Knead the dough well using warm water as needed.
5. Apply little oil on top of dough, cover and keep it aside for 15 minutes.
6. Divide dough into 8-10 equal portions depending upon your desired paratha size.
7. Now heat the skillet on medium flame.
8. Take a dough ball, flatten it with palm, dust it with wheat flour and roll out each dough ball thinly into a circle.
9. Drop the rolled paratha gently on hot skillet, Cook on both sides, using little oil till the parathas are golden brown.
10. Spread butter on parathas and serve hot with curd, chutney or pickle.

Notes:

• In the same way, you can make parathas with your favorite vegetables.
• You can use red chili powder instead of green chili.

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Thick Poha Salad / Flattened Rice and vegetable Salad

Poha salad is Absolutely delicious and scrumptious recipe which is somewhat similar to Gopal Kala prepared on the festival of Janmashtami (Lord Krishna's Birthday). Gopalkala is made with Poha (beaten rice), curd, green chilies, cucumber, freshly grated coconut and mild spices.

This Poha Salad is healthy, nutritious, appetizing and filling dish prepared by soaking poha in coconut water, spiced with green chilies and ginger, added vegetables, few spices and lime juice.

 

Ingredients:             
   

• 1 cup thick Poha  (flattened / beaten rice )
• 1/2 cup coconut water
• 1 small bell pepper / Capsicum(red/green/yellow)
• 1 medium cucumber
• 10-12 Indian Ivy gourd / Tindora
• 1 tomato
• 1/2 boiled green peas
• 1/2 cup fresh Pomegranate arils
• 2 tablespoon coriander chopped
• 1 tablespoon chopped green chili
• 1 teaspoon grated ginger
• 1-2 tablespoon lime juice
• salt to taste
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/4 teaspoon black salt

Method:
 

1) Soak Poha in Coconut water for 10 minutes

2) Chop finely yellow bell pepper, tomatoes, ivy ground and cucumber. 

3) Now add chopped vegetables, green peas, pomegranate arils, chopped green chili, grated ginger,

    lime juice, salt, black pepper, black salt and sugar into the soaked poha.

4) Mix well and Chill for an hour. Ready to serve.

 

Notes: You can do the variations with the vegetables as per your need.

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Drumstick Curry

A spicy and tangy drumstick / Mungna curry made in Onion-tomato gravy. This curry has a garlic flavor and tastes great with steamed rice or parathas. Drumstick is a 'yard stick' for health, as it is known to be beneficial for the human health in one way or the other. This vegetable provides all kind of nutritional benefits and also cures many ailments. Drumstick, from its stems, leaves and seeds are known to have medicinal properties. 
Drumsticks are rich in beta-carotene, vitamin C, iron, protein, minerals and potassium.

Ingredients:

• 4-5 Drumsticks (scrap and cut into 2" pieces)
• 1 tablespoon oil
• 1/4 teaspoon Mustard seeds
• 1/4 teaspoon Cumin seeds
• pinch of asafetida
• 5-6 Garlic pods, chopped
• 1 tablespoon green chili, chopped
• 1 Medium Onion, chopped
• 2 Tomatoes, finely chopped
• 1/2 teaspoon Red chili powder     
• 1/4 teaspoon Turmeric powder        
• 2  teaspoon coriander powder
• 1 teaspoon jeera (cumin) powder
• 1/4 teaspoon garam masala
• 1 tablespoon chopped Coriander leaves
• Salt to taste
• Jaggery to taste (about 1 tbsp.)

Method:

1) Boil one cup of water, add a little salt and add drumstick pieces and Cook till soft. Drain the extra water from drumsticks and Keep aside for later use.

 

 

2) Heat oil in a kadai/pan and add mustard, cumin seeds and pinch of asafetida. Add chopped green chili and garlic, saute for a while.

 

3) Now add chopped onion and saute again until they turn translucent. Add chopped Tomatoes and cook for another 2-3 minutes until it becomes mushy and starts to leave oil.

4) Add turmeric powder, red chilli powder, coriander powder, jeera powder and garam masala and saute for a while.

 

 

 

5) Now add cooked drumsticks. Mix well.  Add nearabout 1/2 cup of water (drained). Add salt and jaggery and cook for 2 mins. Garnish with Coriander leaves.

 

6) Serve it hot with hot steamed Rice or chapati/parathas.

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Modak

 

Today is the last day of Ganesh Chathurthi so I made "Modak" for Prasad. It is a Maharastrian sweet which is served as naivedyam on Ganesh Chaturti.

 

Preparation Time: 15 mins

Cooking Time: 15 mins

Makes : 30-35

Ingredients:

• 2 cups all purpose flour / Maida
• 1 tablespoon oil for moyan
• Oil for deep frying

For Filling

• 1 cup desiccated coconut
• 3/4 cup grated jaggery  (adjust according to your taste)
• 1 teaspoon cardamom powder

Method:

1. Combine all purpose flour(Maida), oil for moyan and enough warm water

    and knead into a soft dough.

2. Cover and keep aside for 10 to 15 minutes.

3. For the filling, combine all the ingredients and mix well.

4. Take the dough and make lemon size balls from it.

5. Roll them into small circle, put the filling and then give modak shape.

6. Heat the oil in fry pan and deep fry the modak till they become golden-brown

    in color. Drain on an absorbent paper.

7. Modak is ready to serve.

 
Note: you can also use whole wheat flour instead of Maida...
 
 
 

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Mooli ke thalipeeth / Radish Pancake

Savory Thalipeeth / Pancake is a maharashtrian recipe, made by mixing flours and spices, Popular in Maharashtra. It is the easiest, delicious breakfast or snack you can make. Jowar is the Indian name for sorghum, a cereal grain native to Africa, Also known as white millet. It is a gluten-free, high-protein, cholesterol-free source of a variety of essential nutrients, including dietary fiber, iron, phosphorus and thiamine. High-fiber foods like jowar may lower your risk of heart disease. Radishes are rich in nutrients, low in fat, calories and cholesterol. Radishes work as a good appetizer, mouth and breath freshener, laxative, and metabolism regulator and also are a good treatment for headaches, acidity, constipation, nausea, obesity, sore throat, whooping cough, gastric problems, gall stones, and dyspepsia.

Preparation Time : 10 mins
Cooking Time      : 10-15 mins for each pancake
Makes                  : 4

Ingredients: 

• 1 cup grated radish
• 2 teaspoon green chilli chopped
• 1 1/2 cup jowar atta / sorghum flour
• 2 tablespoon rice flour
• 1 teaspoon cumin seeds
• 1 teaspoon sesame seeds
• 1/4 teaspoon asafetida
• salt to taste
• 2 tablespoon chopped coriander
• 1 tablespoon oil for moyan
• oil for cooking  

Method:

1) Mix grated radish, chopped green chili, jowar atta, rice flour, cumin seeds, sesame seeds, asafetida, salt, coriander together in a large bowl.

 

 

 

2) Add water as required to make a thick batter.

3) Take a non-stick pan, lightly spread the oil around so that it coats the entire surface of the pan. (Pan should not be heated)

4) Pour the batter on it and spread it in circular motion to make a 6" thick pancake.
 

 

 

5) Make 4-5 holes on the pancake by using the finger.

6) Now, heat the pan on a low flame and Pour 1-2 teaspoon oil in between the holes and over the pancake.

7) Cover the pan and let it cook on the low flame till the bottom side of pancake  is brown.

8) Turn over and cook on the other side till it turns light brown in color.

 

 

9) Repeat with the remaining batter to make 3 more pancakes.

10) Serve immediately with ketchup and green chutney.

Note: Do not add much water as batter should be thick.
 

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Microwave Chocolate Pecan Fudge

Microwave Chocolate Fudge is an easy and delicious recipe made with Semisweet Chocolate chips, Sweetened condensed milk and nuts.

 

Preparation Time: 2 minutes

cooking time      : 2-3 minute

Total Time         : 5 minutes

Ingredients:

• 2 cups semi-sweet chocolate chips
• 1 can sweetened condensed milk (14-oz)
• 1 teaspoon vanilla extract
• 1 cup Chopped Pecans
• 1/4 cup chopped walnut (optional)

Method:

1. Prepare an 8x8 square pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a large microwave-safe bowl, combine the chocolate chips and condensed milk. Microwave for one-minute, add vanilla extract, mix well and again Microwave in one-minute increments until melted.
3. Stir vigorously. Add chopped pecans and walnuts, Stir well until mixed.
4. Pour the fudge into the prepared pan and smooth it into an even layer.
5. Place the fudge in the refrigerator to set for at least 1-2 hours.
6. Once set, cut into 1-inch squares and serve at room temperature.
7. Store excess fudge in an airtight container in the refrigerator.

 Variation: You can use Walnut instead of Pecans.

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Churma laddoo ( Whole wheat flour balls)

A Rajasthani speciality - deep fried wheat flour dough balls in ghee and mix with  jaggery /Sugar and shaped into laddoos. It is a sweet made in Rajasthan during specially festivals. Churma is an authentic sweet of Rajasthan served along with Dal and Baati and it is the powdered form which is also made into laddoos.

Preparation time: 15-20 minutes
Cooking time    :  30-35 minutes
Yield                 : 12-15 Laddoos

Ingredients:

• 2 cups wheat flour
• ½ cup fine semolina
• 1/4 cup ghee for moyan (melted and warm)
• warm water as needed for kneading
• 1 cup ghee for Frying
• 1 cup powdered Sugar / shredded jaggery
• 1/2 teaspoon cardamom powder
• Cashews, almonds for garnishing

Method:

1. Take wheat flour and semolina in a large bowl and add hot ghee into it for moyan and mix till it resembles bread crumbs.
2. Add warm water as needed and make a stiff dough and knead well. Keep aside for 10 minutes.
3. Divide the dough into 8 -10 round or elongated shapes.
4. Heat ghee in a large kadhai / fry pan and deep fry these on a very low flame for 15-20 minutes until they are golden brown and crisp.
5. Drain on absorbent paper and allow them to cool.
6. Coarsely grind them into a fine powder (churma) and transfer into a bowl.
7. Heat 3 tablespoon ghee in a non stick pan, add jaggery and stir till it melts.  Cool slightly. (If you are adding sugar then no need to melt sugar, add directly to grind powder and make laddoo)
8. Add the melted jaggery to the ground mixture in the bowl. Add cardamom powder and mix well.
9. You can also add nutmeg powder or powdered nuts if you wish.
10. Divide the mixture into to equal portions and shape them into laddoos (balls). (If need add more melted ghee)
11. Garnish them with cashews and almond and store them in an airtight container.

 

 

  

 

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Gurdhani

Gurdhani is a Prasad specially made during Ganesh Chaturthi which is made of whole wheat and Gur (Jaggery).

Ingredients:

• 1 cup whole wheat
• 1/2 cup gur (jaggery)

Method:

1. Wash the whole wheat thoroughly. Drain and spread on a kitchen paper for half an hour.
2. Pre-heat the oven on broil and bake the washed whole wheat in the oven for 4-5 minutes till it changes its color to light pink / brown.
3. Take out from the oven and keep aside for cooling (warm).
4. Make the syrun of jaggery by adding a little water till one-string (one tar).
5. Now, Switch off the flame and add warm wheat into jaggery syrup and stir it to coat wheat seeds.
6. Stir it continuously so that the wheat seeds do not stick together. Allow it to cool. Gurdhani is ready.

Note: This is also made in sugar syrup instead of jaggery (gur).

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Gunde ki Subzi / Bird lime Stir fry

This Subzi is easy to make and tastes delicious. Gunda is also known as Fragrant Manjack, Gumberry, Labeda, Lasora, Indian Cherry, Bird Lime, Clammy Berries or Cordia Dichotoma.

Health benefits:
The ripe fruit is full of vitamins and used to help indigestion. The bark and roots are also very effective against cough, cold and various other ailments connected with indigestion and throat problems. It has anti diabetic properties and it is used for treatment for delaying effects of aging on skin.

Uses:
Immature gunda (Indian berries) are used as a vegetable and to make pickles after removing the stone and sticky white pulp. The sticky pulp is used to make glue.

Ingredients :

• 15-20 Gunde (bird lime) 
• 1 cup water

For Stuffing:

• 1/2 cup grated raw mango
• 1 tablespoon split mustard seeds
• 1/2 teaspoon turmeric powder
• 2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon jeera (roasted cumin seeds) powder
• salt to taste

For Tempering :

• 1 tablespoon oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon jeera
• 1/4 teaspoon fenugreek seeds
• pinch of asafetida

Method:

1. Heat the water in a deep saucepan. 
2. Add Gunde and cook till soft. Drain and wash under cold water.
3. Then, take out the seed from it with the help of knife. If it is getting sticky to your hands, then you can use salt so that it will not stick to your hands.
   
   
   
   
   
4. Now, for the masala, add all the ingredients listed under "for stuffing". Stuff this masala into gunde.
   
   
   
5. Now, heat the oil in a pan. Add mustard seeds, cumin seeds, and fenugreek seeds. After they crackle, add pinch of asafetida and add stuffed gunde and sauté it slowly and cook for 1-2 minutes.
6. Serve Hot.

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Pink Lassi

Lassi is a traditional chilled beverage from India that is made with yogurt or buttermilk and an assortment of flavorings. It is a refreshing and cooling drink and a probiotic blend which is a treat for any time of the day-  Breakfast, Meal-on-the-go, or anytime. Pink lassi: Great taste in a power-packed probiotic beverages made with homemade dahi (yogurt) and flavored with fresh strawberries and cranberry-raspberry juice.

Ingredients:

• 1/2 cup cranberry-raspberry juice
• 8-10 fresh strawberries
• 5-6 tablespoons dahi (yogurt)
• 2-3 tablespoon sugar (or honey to taste)
• 3-4 ice cubes

Method:

1. In a blender, combine all the ingredients and blend it till smooth. 
2. Taste and adjust the sugar to the desired taste. 
3. Pour into glasses and serve.

Notes:-
Instead of cranberry- raspberry juice, you can make this lassi with fresh raspberries, strawberries, yogurt and some milk.

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Ganesh Chaturthi 2013 Recipes | Vinayagar Chaturthi Recipes

Ganesha Chaturthi is the Hindu festival. It is believed that Lord Ganesh bestows his presence on earth for all his devotees during this festival. It is the day when Ganesha was born. Ganesha is widely worshipped as the god of wisdom, prosperity and good fortune and traditionally invoked at the beginning of any new venture or at the start of travel. The festival, also known as Vinayaka Chaturthi is observed in the Hindu calendar month of Bhaadrapada, starting on the shukla chaturthi (fourth day of the waxing moon period). The date usually falls between 19 August and 20 September. The festival lasts for 10 days, ending on Anant Chaturdashi (fourteenth day of the waxing moon period) celebrated on the birthday (rebirth) of Lord Ganesha, the son of Shiva and Parvati.

Traditional ganesh hindu stories tell that Lord Ganesha was created by goddess Parvathi, consort of Lord Shiva. Parvati created Ganesha out of sandalwood paste that she used for her bath and breathed life into the figure. She then set him to stand guard at her door while she bathed. Lord Shiva returned and, as Ganesha didn't know him, he didn't allow him to enter. Lord Shiva became enraged and asked his follower ghosts to teach the child some manners. Ganesha was very powerful, being born of parvati, the embodiment of shakti (or power). He defeated the ghost-followers (called "Ghana"s) and declared nobody was allowed to enter while his mother was bathing. The sage of heavens, Narada, along with the Saptarshi (the seven wise rishis) sensed a growing turmoil and went to appease the boy with no results. Angered, the king of Gods, Indra attacked the boy with his entire heavenly army but even they didn't stand a chance. By then, this issue had become a matter of pride for Parvathi and Shiva.

After the devas were defeated, the trinity, the controller, preserver and destroyer of the universe launched an attack against Ganesha. Amidst the fighting, Shiva severed the head of the child. And brought on Parvathi's rage. Seeing her son dead, Parvathi revealed her true self, as the Adi-shakti, the prime energy that fuels the universe and sustains matter. Taking on a terrible form, she vowed to destroy the universe where her son was killed and re-create a better one. The Gods prostrated before her and Shiva promised that her son will live again. The trinity hunted the world for a head and came across a mother elephant crying for her dead baby. They consoled the mother and fixed the head of the baby elephant in place of Ganesha's head. Lord Shiva also declared that from this day, the boy would be called as "Ganesha" (Gana-Isha : lord of the Ganas). In this way, Lord Ganesha came to be depicted as the elephant-headed God. Source

This year 2013, Ganesh Chaturthi falls on September 9. Here is the Collection of Ganesh Chaturthi recipes from dailyswadsugandh -

Sabudana(Sago) Delight	Gulab Jamun for Vrat	Yogurt and Sago fritters / Sabudana Pakode
Almond Fritters (Badam Pakora)	Handi Chana / Chickpeas in pot	Quick Milk Peda / Fudge (using less butter)
Potato-Tomato Poori	Paneer Coconut Katli	Sukha Kala Chana / Black Chickpeas stir fry

I will be posting more recipes for Ganesh Chaturthi very soon and I will update this page as I post them so please keep visiting for more Ganesh Chaturthi recipes.

Thanks!

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sukha kala chana / black chicpeas dry curry - for Ganesh chathurthi

Black Chana / chickpeas dry curry is a no-onion no-garlic dish and dry curry flavored with Indian spices. This  dish goes well with rotis, chapatis or pooris. You could also have it as a healthy evening snack. A simple and easy black chickpeas stir fry is often made and served as Prasad during Ganesh Chaturthi  and Navratri festival. In Navratri Festival it is served along with poori. Kala Chana is very high in protein and provides a nutritional meal.
 

 

Ingredients: 

• 1 cup black chickpeas / kala chana (Soaked overnight and drained)
• 1 tablespoon oil
• 1/4 teaspoon mustard seed
• 1/4 teaspoon cumin seeds
• A pinch of asafetida
• 8-10 curry leaves
• 2-3 green chili chopped
• 1" inch piece ginger grated
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp Jeera Powder (Roasted cumin seed powder)
• 1 tsp red chili powder
• 1/4 tsp amchur powder / dry mango powder
• 1/4 teaspoon Garam masala
• 1/4 teaspoon Black salt
• Salt to taste

Method :

1. Heat the oil in a pressure cooker and add the mustard seeds and Cumin seeds.
2. When the they crackle, add asafetida, curry leaves and green chili. Sauté for a while.
3. Now add black chana  / chickpeas, red chili powder, turmeric powder, coriander seeds powder, Jeera powder, garam masala, amchur powder and black salt. Mix well and sauté for a minute.
4. Add about 1/2 cup water and salt, mix well and pressure cook on a high flame for 4 whistles.
5. Lower the flame and pressure cook for 1-2 whistles.
6. Allow to release pressure naturally, before opening the lid of pressure cooker.
7. Cook on a high flame for another 1-2 minutes or till all the water evaporates.
8. Remove from the flame and Serve hot.

Other Ganesh Chathurthi recipes:
1) Almond Pakode / Fritters
2) Paneer Katli
3) Sabudana / Sago Delight
4) Sabudana Pakode / Fritters
5) Quick Milk Peda
6) Gulab Jamun for Vrat / Fast
7) Almond Fritters
8) tomato-potato poori
9) Coconut and Bournvita Laddoo

Note: Once you soak and cook the black chana, this recipe can be prepared quickly.
You can also add shredded coconut into this Chana.
You can use lime juice instead of amchur / dry mango powder.

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Quick Milk Peda / Fudge (using less butter)

Pedas are an Indian sweets that are delicious and very popular throughout the India and are often served as "Prasad" during auspicious festivals. The microwave milk peda recipe can be prepared within minutes. This is so easy to prepare and hardly takes any time at all. I made this Pedas as a Prasad for Ganesh Chathurthi and used less butter.
Make these Pedas for Vinayaka chathurthi with this quick and easy recipe! 

 

Ingredients:

• 2 and 1/2 tablespoon unsalted butter
• 1 can sweetened condensed milk (14 oz)
• 1 and 1/2 cups  Instant non-fat milk powder
• pinch of saffron (optional)
• 1/2 teaspoon of cardamom powder
• 1 tablespoon chopped pistachios for Garnish (optional)
• 1 teaspoon charoli / chirongi nuts for garnish (optional)

 

Method : 

1. Melt the butter in a microwave bowl for 30 seconds.
2. Mix together the condensed milk, milk powder and melted butter in a microwave bowl.
3. Microwave it for two minutes. Remove and stir it thoroughly with cardamom powder and saffron.
4. Again microwave it for 1 more minute. Depending on microwave power, you may need to microwave another 20-30 seconds.
5. Remove from microwave and let it cool for sometime (5-7minutes).
6. Divide them equally into small desired sized balls. Shape them into pedas
   (grease your palm before shaping them into balls, so that it does not stick onto to your hands).
7. Now for a beautiful design, use butter knife to mark lines on pedas.
8. Garnish Pedas with Pistacho or charoli / chirongi nuts along with saffron.
9. Pedas are ready and keep refrigerated.

Note: Do not over microwave otherwise it will become dry.

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Zhanzhanit Mirchi Thecha / Chili Garic Chutney

Zhanzhanit is a Marathi word which means extra spicy and Thecha means chutney made from green chilies and garlic. This is a Maharashtrian side-dish and people who love chili will  definitely like this thecha. Super spicy, flavorful ant perfect side dish for meal. Also it goes well with Jawari-bhakari, roti or chapati…whatever you want to enjoy it with!!  There are many different methods of thecha in maharashtra and I usually make this one..
 

Ingredients:

• 15-20 green chili
• 8-10  garlic cloves
• 1 teaspoon cumin seeds
• 1 tablespoon oil
• pinch of asafetida
• 1 teaspoon salt (adjust to taste)

Method:

1) Heat the oil in a pan. Add asafetida, cumin seeds, green chilies and garlic.
2) Sauté it till they become soft and have brown spots on them.

 

 

3) Add the salt and switch off the flame, allow it to cool down.

4) Grind this mixture coarsely.

 Zhanzhanit Mirchi Thecha is ready to serve!

Notes:

• You can add roasted peanut powder.
• You can also add sesame seeds to this thecha.

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Handi Chana / Chickpeas in pot

This handi chana is very easy to make, nutritious and tastes really great. This a great way to include high dose of protein and fiber into your diet. This dish can be served as a snack or side dish in a meal.

Kala chana is another name for legumes that are known in various parts of the world as Bengal gram, garbanzo beans or chickpeas. In Indian cuisine, kala chana is most commonly featured in curries, although they can be used in any recipe that calls for chickpeas, including falafel, hummus or stews. Kala chana is available dried or canned; if you use canned kala chana, drain and rinse the legumes to lower their sodium content.

Preparation time : 10 min
cooking time        : 15 min
Total time            : 25 min

Ingredients:

For Chana / Chickpeas

• 2 cup soaked kala chana / black chickpeas
• 2 tablespoon oil
• Mustard seeds, asafetida, cumin seeds for tempering
• 8-10 curry leaves / one sprig
• 3-4 green chili chopped
• 1 teaspoon grated ginger
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoon cumin powder
• 2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon black salt
• salt to taste

for Garnish:

• 2 Lemon wedges
• 1 teaspoon chat masala
• chopped coriander leaves
• chopped onions (optional)
• chopped raw mango (optional)
• 2 tablespoon Sev / Bengal gram noodles (optional)

Method:

1. Pressure cook soaked chana / chickpeas with a little water on medium flame until cooked. 
2. Allow pressure to release and then open the cooker and drain excess water and keep aside.
3. Heat the oil in a pot / handi on medium heat. Add cumin seeds and mustard seeds. After sizzle, add asafetida, curry leaves, green chili and ginger. Sauté for a while.
4. Add boiled chana to the pot and mix well. Now, add in dry spices - turmeric powder, roasted cumin powder, coriander powder, garam masala, red chili powder, black salt and salt.
5. Mix well and sprinkle little bit boiled chana water and allow the spices to cook and mix with the chanas / chickpeas. Do not add much water as Handi chana should be dry.
6. Adjust the salt and spices if needed and sauté and cook for another 2-3 minutes.
7. Sprinkle chat masala and garnish with fresh cilantro and generous squeeze of lemon and Serve hot. You can also add some sev, chopped onions and raw mango.

Notes:  you can also use canned chickpeas for this handi chana.

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Minted Kiwi Melon

This delicious, green smoothie is my favorite, made from juicy, pale green Honey dew melon combined with mint leaves and the tart flavor of kiwi fruit, makes a perfect, refreshing low calories smoothie. 
Kiwi is one of the tastiest and healthiest fruits. Kiwi a day keeps the doctor away. It is rich in vitamin C, A and E, K, omega-3 fatty acids, fiber, potassium, magnesium.  It is rich in fiber which helps improve digestion the natural way . Eating Kiwifruit can prevent depression. 
 

Honeydew melons are low in calories and fat, and high in fiber, making them a highly nutritious food. This sweet tasting fruit is packed with healthful nutrients such as vitamins and minerals and have a high water content of approximately 90 percent.

 
Ingredients:

• 1 kiwifruit peeled and quartered
• 2 cup honeydew melon cut into pieces
• 1/4 cup pineapple cut into pieces
• 10-12 fresh mint leaves
• lemon juice to taste
• 3-4 ice cubes

Method:

1. In a blender, combine all the ingredients and blend it till smooth.
2. Pour into glasses and garnish with fresh mint leaves and serve.

Notes:  For this smoothie, You can also use grapes or pears instead of pineapple.

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