Gur Shengdana Ladoos

Tis’ the season when the rain god pours in all its frenzy and sends that little chill up your spine. To beat the cold and keep warm, here’s a simple recipe – the gur shengdana ladoos. Gur helps purify your blood and groundnuts are rich in magnesium, potassium, iron that provide the much needed blood flow to the brain.

So to get started we would need the following:

250 gm : Groundnuts

250 gm: Jaggery

4 tbsp: Oil

Procedure:

1. Lightly  roast the groundnuts. 

2. Take half katori of Gur( jaggery) in a vessel. Add 2 tsp of water and heat on slow flame. Allow the jaggery to melt. Keep stirring till the mixture thickens.

3. Take fried groundnuts split into halves, in a plate.

4. Add the jaggery mixture to the groundnuts.

5. Immediately start making round Ladoos while the mixture is hot as the jaggery may thicken.

6. Rub your palms with a little ghee while making Ladoos.

Your ladoos are ready!

These beautiful looking ladoos are sure to be a great hit during these monsoon months and also the winters.

Besides, they are packed with nutrition so you can just pop one into your mouth before you hit the gym or keep those hunger pangs at bay while at work!  This recipe also works wonders for pregnant ladies.

The gur provides you the much needed energy! And hey- its organic. So get those jaggery and groundnut balls rolling!

(This recipe has been contributed by Dr. Vidya Yeravdekar, Principal Director at #Symbiosis and we at Moipalate thank her for sharing it with us)

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Navratra Special

Paneer Tomatoes Rasedar

Cottage Cheese                           80gm

Tomato                                               200gm

Green Chilly                                      2gm

Dessi Ghee                                         10gm

Fresh Cream                                     20 ml.

Green Coriander                             03gm

Chopped Ginger                               02gm

Rock Salt                                             10gm

Directions:-

Place blanched tomatoes and removed skin and seeds in mixer grinder and make a smooth puree,

Place a heavy bottom pan on medium heat and add ghee and then chopped green chilli and ginger cooked for quick time and then add tomato puree, cooked for some time and season with salt and finished with fresh cream.

Boil two cup of water, cut paneer in medium size’s pieces and blanch in boiling water for five second and put into tomato gravy

Served hot garnish with coriander leaf as per given pic

Paneer Mirch Roll

Cottage Cheese                                            100 gm.

Baked Potatoes                                            60gm.

Hung Curd                                                    60gm.

Rock Salt                                                       02gm.

Refined Oil                                                   05ml.

Green Chilli                                                  05 gm.

Chat Masala                                                 05gm.

Dessi Ghee                                                   15gm.

Green Coriander                                        one spring

Green Chutney                                           30gm.

Directions:

Pealed baked potato and cut them in length wise (finger cut) and tossed with half of the chat masala and green chilli.

Place hung curd in bowl adds deghi mirch, rock salt and oil and mix well,

Cut cottage cheese in thin slice and place potato mixture in it and rolled in and dip cover with hung curd mixture and keep a side for at least two hours.

Place think bottom pan on medium heat and add ghee then place paneer roll in pan, cooked in slow heat for five to six minutes and turn on over and repeated same process.

Sprinkle rest of the chat masala on paneer roll and served hot as per given picture or conveniences as you like.

Aloo Anar Chat

Baked Potatoes                             200gm

Refined Oil                                      150ml.

Ginger Chopped                            05gm

Mint finely chopped                     10gm

Green Chilly                                       05gm

Green Coriander-                             10gm

Lemon Juice                                       15ml.

Pomegranate                                     20gm

Rock Salt                                              07gm

Cucumber cubes                               10gm.

Lemon wedge                                     01 no.

Direction:-

Pealed baked potatoes and cut it in medium cubes,

Heat up oil in medium heat in pan or Tawa, and fried potatoes cubes in slow heat till became golden brown, ensure heat should be slow otherwise potatoes won’t be crispy.

Break green chilli on small pieces in a bowl and add potatoes in adds chopped ginger, mint leave, chopped half of the coriander and tossed well, sprinkle rock salt, lemon juice and tossed again, place on serving bowl  topped with pomegranate seed, cucumber cubes and lemon wedge,  served as per given picture  or as per your choice.

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Some Beer Recipes that may be of interest to you.

Beer Battered Fried Vegetables

2 C. all-purpose flour

1 1⁄2 C. beer

2 eggs

1 C. milk

Salt and pepper to taste

2 C. vegetable oil for frying

1 carrot, cut into thick strips

1 onion, sliced into rings

6 fresh mushrooms, stems removed

1 green bell pepper, sliced in rings

In a medium bowl, mix together 1 1⁄2 cups flour and beer with a wooden spoon; let stand for at least 3

hours at room temperature. Mix eggs and milk in a small bowl. In a separate bowl, mix together 1⁄2 cup

flour, salt and pepper. Heat oil to 375°. Dip each vegetable in the egg and milk mixture. Next, dip the

vegetable into the flour and seasoning mixture; finally dip the vegetable in the beer and flour mixture.

Place the vegetables into the oil and fry until golden brown.

Recipe Courtesy –Molson Coors Cobra India

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Beer Batter for Onion Rings

1⁄4 C. flour

1⁄4 C. cornstarch

1⁄4 C. beer

1⁄4 tsp. pepper

1⁄2 tsp. seasoning salt

1⁄4 tsp. paprika

2 egg whites, beaten

Onions, sliced as rings

Combine first six ingredients in a small bowl. Fold in beaten egg whites into batter. Dip onion rings into

batter and then deep fry until golden.

Recipe Courtesy –Molson Coors Cobra India

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Beer Battered Fish

Beer Battered Fish

3⁄4 C. beer

2 eggs, separated

3⁄4 C. flour

3⁄4 tsp. salt

1 1⁄2 tsp. vegetable oil

1⁄4 tsp. garlic powder

Shortening

25 to 30 pan fish

Let beer stand at room temperature until it goes flat (approximately 45 minutes). Beat egg whites until

stiff. In a separate bowl, beat the beer, flour, salt, oil and egg yolks together until smooth. Fold in egg

whites. Dip each fillet in the batter separately and then fry in melted shortening, about 5 to 7 minutes

until brown. Turn and brown other side.

Recipe Courtesy –Molson Coors Cobra India

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Crock Pot Shrimp in Beer

2 to 3 lbs. shrimp in shells

2 C. beer

2 tsp. salt

1 T. mixed pickling spice

Wash shrimp in cold water; drain. Place in crock pot. Add remaining ingredients; stir well. Cover and

cook on high setting for 2 hours or until shrimp turns pink. If desired, turn to low setting until serving

time, up to 2 hours.

Recipe Courtesy –Molson Coors Cobra India

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Deep Fried Beer Chicken

1 1⁄2 C. flour

1 T. margarine, melted

1 egg, beaten

1 C. flat beer, room temp.

2 lbs. chicken, cut, washed and patted dry

Oil for deep frying

At least 4 hours before cooking (can be done night before), mix flour, margarine, egg and sufficient beer

to make a thick paste. Spread over chicken parts; cover and refrigerate. Heat 2” to 3” oil in deep fryer to

365°. Fry chicken pieces, a few at a time, for 15-20 minutes or until golden brown. Be sure to move the

pieces around in the oil so they do not stick, but turn them carefully so the coating does not break off.

Drain on paper towel before serving.

Recipe Courtesy –Molson Coors Cobra India

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Easy Beer and Ketchup Meatballs

1-28 oz. bottle ketchup

24 oz. beer

1 1⁄2 lbs. ground beef

2 tsp. garlic powder

1 onion, chopped

Preheat oven to 400°. Place the beer and ketchup in a slow cooker on high setting and allow to simmer.

Meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. Form

mixture into meatballs about 3⁄4” in diameter. Place meatballs in a 9 x 13” baking dish. Bake at 400° for

20 minutes. Transfer meatballs to the slow cooker with the beer and ketchup and simmer for 3 hours;

sauce will thicken.

Recipe Courtesy –Molson Coors Cobra India

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This is a recipe from my kitchen which uses left over bread to make something very delicious. Can be cooked in minutes, this bread poha is a move over the regular poha made with rice flakes!

Bread Poha

Ingredients

1 cup finely chopped onions

1/2 cup finely chopped tomatoes

2-3 chopped chillis

1 Loaf of  Bread

Some leaves of Kadhi patta

Salt to taste

Turmeric Powder

1/2 Lemon

A handful of groundnuts

The Procedure:

Add 2-3 tbsp of oil to a pan.  Once the oil comes to boil add rye, jeera, onions, chillies, kadhi patta , groundnuts and saute it till the onions become whitish brown. Then add some salt, a pinch of turmeric powder and onions. You could also add some chole masala to make it more flavourful. Once the tomatoes become one with the mixture, add the bread crumbs and cook until the bread becomes golden brown and is well cooked. Then add some sugar and squeeze a lemon over the mixture.

Cook for a few minutes and your bread poha is ready.

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