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
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
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
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
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
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
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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