Chopped jaggery recipes | 54 chopped jaggery Indian recipes

halim ladoo recipe | alive laddu | alive che ladoo | Maharashtrian halim ladoo | with amazing 17 images. halim ladoo is a traditional Maharashtrian sweet dish made with iron-rich garden cress seeds, ghee, jaggery, rava, powered almonds and desiccated coconut. Once the halim is soaked, this is a super quick Maharashtrian halim ladoo to make. Want to boost your iron levels, then nothing better than halim ladoo recipe. Do you know that 100 grams of garden cress seeds offers 100 mg of iron? Who would have thought that this tiny seed is a goldmine of iron! Halim ladoos are really very easy to make and you can quickly assemble them too! All you need to do is to soak halim 3 hours prior to preparing it. To proceed, heat ghee in a non-stick pan. Add soaked garden cress seeds and add jaggery. You can use jaggery powder. Add semolina and mix well. Further, add coconut. Add coconut. If you want to use fresh coconut then grate the coconut and fry it in ghee until its moisture evaporates completely and then add to the Halim ladoo mixture. Lastly, add almonds. You can also add other dried fruits like cashew nuts, walnuts, pistachios can also be added to fortify aliv laddu. Mix well and our mixture for halim laddu is ready!! Next, transfer to a plate and divide into portions while its warm and still easy to handle. Serve or store the Halim ladoo in an air-tight container. Halim ke ladoos can be eaten during winters as it keeps our body warm and is good for lactating mothers. We would like to share some tips to make the halim ladoo recipe. 1. Add jaggery. You can even make use of jaggery powder to make Garden Cress Seeds Sweet Balls. 2. If you are facing a problem in rolling theHalim ladoo, grease the palms with some ghee. Enjoy halim ladoo recipe | alive laddu | alive che ladoo | Maharashtrian halim ladoo | with detailed step by step recipe photos below.

sprouted vaal ki usal recipe | iron rich Maharashtrian usal | healthy pregnancy Indian usal recipe | with 41 amazing images. sprouted vaal ki usal recipe | iron rich Maharashtrian usal | healthy pregnancy Indian usal recipe is a sabzi with a perfect blend of sweet, spicy and sour flavours. Learn how to make iron rich Maharashtrian usal. To make sprouted vaal ki usal, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes. Add the sprouted vaal, 2½ cups of water, turmeric powder, chilli powder, kokum, jaggery, salt and coriander and mix well. Bring to boil for 3 minutes and then cover with a lid and cook on a medium flame for another 10 to 12 minutes or till the vaal is cooked, while stirring occasionally. Serve hot. A traditional Maharashtrian preparation made healthier using sprouted vaal. Apart from boosting the nutrient content, sprouting the vaal also makes it easier to digest, making this a dish suitable for young and old alike. With many a flavourful ingredient, this iron rich Maharashtrian usal is a treat for your taste buds. Moreover, the use of kokum and jaggery in the preparation not only ensures a super tangy flavour, but also increases the iron content. A thoughtful addition of vitamin C rich coriander improves the absorption of iron. Serve this healthy pregnancy Indian usal recipe with phulka or oats roti to make a complete satiating meal. Heart patients can also add this sprouted vaal ki usal to their list of healthy foods without any guilt. This amazing culinary treat can be enjoyed by people of all ages. The fibre in the sprouted vaal can help to manage blood cholesterol levels. However, weight watchers and diabetics are advised to avoid the use of jaggery. Tips for sprouted vaal ki usal. 1. You can add chilli powder instead of Malvani masala. 2. This is the Malavani masala we used. Enjoy sprouted vaal ki usal recipe | iron rich Maharashtrian usal | healthy pregnancy Indian usal recipe | with step by step photos.

banana paratha recipe | Delhi banana paratha street food | kela roti with jaggery | with 15 amazing images. A culinary gem from the streets of Delhi, the banana paratha is a delicacy that is much-loved by kids and adults alike. As soon as you read the name banana paratha, you would have assumed several things, like say, a paratha with a spicy filling of raw banana! No, this recipe is completely the opposite. It is made with ripe bananas, sweetened with jaggery and laced with cardamom. Further, it is interesting to note that the banana mix is not stuffed into the parathas but worked into the dough itself! Take care when making the dough. Combine the banana mixture and the flour, and add water only on a need basis. Otherwise, you might end up with a loose dough that cannot be rolled easily. Also make sure you cook the sweet banana paratha with ghee, in order to get a rich and authentic taste. One thing about this recipe is that it must be relished really hot, right off the tava. It is actually quite easy to make, and will be loved by everybody. You can also try other mouth-watering parathas like the Onion, Cheese and Pepper Parathas , and the Palak Paratha. Pro tips for banana paratha. 1. In a non-stick pan put 1 1/2 cups chopped banana. Ripe bananas add natural sweetness and a unique flavor profile to the paratha. Banana paratha can be enjoyed plain or stuffed with a variety of savory fillings. The sweetness of the banana complements both sweet and savory flavors. 2. Add 1/4 cup roughly chopped jaggery (gur). Jaggery is a natural, unrefined sweetener derived from sugarcane or palm sap. It provides sweetness to the paratha, complementing the natural sweetness of ripe bananas. 3. Add 1 1/2 cups whole wheat flour (gehun ka atta). Some people simply prefer the taste and health benefits of whole wheat flour. They might choose it for banana paratha even though refined flour might be a more traditional option. Enjoy banana paratha recipe | Delhi banana paratha street food | kela roti with jaggery | with step by step photos.

Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with 38 amazing images. Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal is an authentic dal from the land of Gujarat, which every housewife makes it with love in her own way. Here we present our version of this famous recipe. Learn how to make Gujarati toovar dal for marriage. To make Gujarati toovar dal sweet and spicy, combine the toovar dal and 1½ cups of water in a pressure cooker, mix well and pressure cooker for 3 whistles. Allow the steam to escape before opening the lid. Add 1 cup of water to the cooked toovar dal and blend it using a hand blender to a smooth mixture. Transfer the mixture into a deep non-stick pan, add the turmeric powder, green chillies, ginger, tomatoes, jaggery, 1½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Meanwhile, heat the oil in a small broad non-stick pan, add the mustard seeds and cumin seeds. When the seeds crackle, add the cloves, cinnamon and curry leaves and sauté on a medium flame for a few seconds. Switch off the flame, add the asafoetida, chilli powder, mix well and immediately add it to the boiling dal. Mix the dal well and continue cooking on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with roti or rice. A satiating dal with an interesting sweet, little spicy and tangy flavour, the Indian tuvar dal is a homely dish that will remind you of mom anytime, anywhere! A tempering of whole spices adds a lot of punch to this dal recipe, while tomatoes add enough tang and jaggery imparts a pleasant sweetness to it. Despite its simplicity and homeliness, the Gujarati toor dal has a well-rounded and exciting flavour – so much so that a bowl of rice or a couple of rotis with a cup of this dal will make a nice, satisfying meal! This Gujarati toovar dal for marriage is a must in all Gujarati festivals and occasions. The aroma of the dal boiling for 15 minutes with the variety of spices is sure to draw the attention of not only family member, but also your neighbours. Try it out!! Tips to make Gujarati toovar dal. 1. You can pressure cook the toovar dal at night and keep it ready in the fridge. 2. You can also add peanuts at step 10 after salt. 3. If you do not have ginger, you can also add ginger paste. 4. You can make the dal in advance and keep and re-heat well before serving. Enjoy Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with step by step photos.

Oats and mixed nuts ladoo recipe | healthy oats laddu | Oats dry fruits ladoo | how to make oats laddu | with 20 amazing images Oats and mixed nuts laddo is a treat for the sweet tooth. Oats dry fruits ladoo is made with a nutritious combination of oats, jaggery and nuts. Learn how to make oats laddu in a step-by-step fashion. To make Oats dry fruits ladoo, you need to dry roast oats, sesame seeds and nuts like almonds and walnuts. Add all of these to ghee-jaggery mixture and then mix well and make balls out of it. Follow the timing and the flame at which each ingredient has to be cooked as slight extra time in cooking might alter the taste of these ladoos. You will love the intense flavour of jaggery, the mealy mouth-feel of powdered oats and the interludes of crunchy nuts in these Oats and mixed nuts ladoo recipe. These delicious healthy oats laddu scores a 10/10 on the nutrient scoreboard, as fibre-rich oats help lower cholesterol while jaggery and sesame seeds boost your iron levels. The tit-bits bound in protein which are building blocks of our cells and also omega-3 fatty acids which helps to reduce inflammation in the body and prevent the onset of other chronic disease. This easy to make snack is best had fresh, or it might turn a bit dry. So whenever you wish to cook some Healthy Snacks or some Sweet Treats for your kids, Oats and Mixed Nuts Ladoo is the perfect choice. Enjoy Oats and mixed nuts ladoo recipe | healthy oats laddu | Oats dry fruits ladoo | how to make oats laddu | with step by step photos.

garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with 18 amazing images. Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a very simple and delicious garlic pickle recipe. Garlic is often added in small quantities to chutneys and pickles as part of their flavouring, but as in this garlic pickle recipe it can also be the main ingredient of a hot and sweet garlic pickle. The sweetness is provided by jaggery. The garlic pods can be cooked as in this garlic pickle recipe or matured in the sun. The aroma of garlic is unmistakable and pungent. Oil your hands before you peel garlic to prevent your fingers from getting discoloured and having a lingering garlic aroma throughout the day. Soaking garlic cloves in hot water makes it easier to peel them. Preparation of lahsun achar doesn't take long but all you need to do is keep it for a week to mature. To make garlic pickle, heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously. Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally. Add the masala powder, mix well and cook for another minute. Remove from the flame, cool and store garlic pickle in a sterilized glass jar in a cool dry place. This garlic pickle is ready for the table after 1 week. Use mustard oil if you wish to as mustard oil provides a beautiful aroma and pungent flavor but, if you don’t like that flavor make use of sesame oil or regular vegetable oil. Ensure there is no larvae, mold or fungi in the garlic cloves or else they will rot while pickling and spoil the garlic pickle. Slice off any overly large piece before adding to the pan. Lemon juice can be swapped with vinegar. The acid basically helps in increasing the shelf life of garlic pickle. You can serve Punjabi lahsun achar immediately or choose to preserve it for a week and then eat as pickle tastes better the longer it preserves. After storing the garlic pickle in a glass jar, stir it with a clean and dry spoon once a day. This would ensure that all the spices are mixed evenly in the pickle and do not settle at the bottom of the jar This lahsun achar is ready to serve after about a week and it stays well for upto 3 months. I have made a small quantity of this lahsun achar but you can multiply the quantities to make more if you like. Storage upto 3 months: In a cool dry place. Enjoy garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with detailed step by step recipe photos and video below.

pani puri recipe | golgappa | puchka | home made pani puri | with amazing 33 images. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. When my favourite “ pani puri wallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more! Sprouts can be replaced by hot ragda to complement the chilled mint water. Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble. Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes. Finding excuses to invite people over, organize a chaat party and serve in disposable plates made from dry 'Sal' leaves to create an ambience. End on a sweet note with desserts like Baked Boondi Gulab Jamun Kesar Malai Kulfi and Malpuas. Pani Puri, have it spicy sweet or balanced – just the way you like it! It is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making home made golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani. The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days. Make sure, you assemble pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Once you are done don’t forget to have a sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end! Learn to make pani puri recipe | golgappa | puchka | home made pani puri | with detailed step by step recipe photos below.

churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | with 23 amazing images. churma ladoo recipe is an Rajasthani churma ladoo and also called atta churma ladoo as its made from whole wheat flour. churma ladoo is made from only 5 ingredients like whole wheat flour, jaggery, ghee, grated coconut and sesame seeds. Convenient to serve and richer in flavour, here we present the famous Rajasthani churma in ladoo form! Traditional churma, sweetened with jaggery and enhanced with coconut and sesame seeds, is shaped into Rajasthani churma ladoos that are easy to store and serve. In order to get the best texture and flavour of Rajasthani churma ladoo, use coarsely ground wheat flour, and when frying the balls of dough make sure you remove them from the oil when they are fully cooked from inside and golden brown in colour. Do not let them redden, or the flavour will change. Notes on churma ladoo. 1. If you’re making churma ladoo during winter you can add ghee roasted gaund powder. 2. If you do not have jada gehun ka atta then make use of the fine variety with an addition of 1-2 tbsp of rava to get the coarse texture in churma laddoo. 3. Combine all the ingredients and knead into a stiff dough. We don’t have to knead the dough like we do for breads. 4. The dough portion should be firm such that if you drop them for frying, it should not break or crumble in oil. 5. To get a beautiful flavour of atta churma ladoo, we are making use of ghee for frying, but you can use oil too. Learn to make churma ladoo recipe | Rajasthani churma ladoo | atta churma ladoo | with step by step photos below.

traditional Gujarati dal dhokli recipe | dal dhokli | with 48 step by step amazing images. Dal dhokli is a Sunday morning delight in most traditional Gujarati households! A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, traditional Gujarati dal dhokli can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. The traditional Gujarati dal dhokli recipe is quite lengthy yet the outcome is tasty and amazing and worth every effort. To make dal dhokli, we have prepared dhoklis for dal by combining whole wheat flour, besan, chili powder, turmeric powder, carom seeds and oil and knead into a semi-stiff dough. Further, divide, roll and cook lightly for both the sides. Cool and cut each chapati into diamond or square shapes and keep aside. Next, we have made dal by pressure cooking the toovar dal. Transfer to a deep non-stick pan, further, blend with hand blender adding enough water. You might think that the dal is too watery but that’s how it should be. Once you add the dhokli, it will absorb some of the water and the dal will get thicker. add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirirng occasionally. Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle. When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds. Add this tempering to the dal, mix well and while stirring occasionally. Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the dal dhokli immediately with ghee. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy. Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump. Add more water if the dal thickens while simmering. My mother would prepare dal dhokli for us as breakfast or lunch on Sundays. Every Gujarati loves dal dhokli so similarly each and every family member loved relishing hot dal dhokli with ghee smeared on top. You can even fry few peanuts and garnish dal dhokli with it before serving. You can try other satiating Gujarati one-dish meals like Sev Usal, Dahiwali Roti, Toovar Dal and Mixed Vegetable Masala Khichdi and Green Moong Dal Handvo. Enjoy traditional Gujarati dal dhokli recipe | dal dhokli | with detailed step by step photos and video below.

Maharashtrian patal bhaji recipe | palak ki patal bhaji | healthy patal bhaji | with step by step images. patal chi bhaji is a nourishing daily fare which can be enjoyed by people of all ages. Learn how to make Maharashtrian patal chi bhaji. To make Maharashtrian patal bhaji, combine the chana dal, colocasia leaves and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a non-stick kadhai, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for a few seconds. Add the prepared paste and sauté on a medium flame for 2 minutes. Add the chana dal-colocasia leaves mixture, tamarind pulp, jaggery, peanuts and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. Colocasia leaves are frequently used in Maharashtrian and Gujarati cooking, not only for their unique flavour but for their nutritional benefits as well. Palak ki patal bhaji, made with colocasia leaves and chana dal, perked up with a special coconut-based masala, is a treat to your palate with its interesting sweet-and-sour flavour. Patal chi bhaji is a great dish to have during all three trimesters of pregnancy when a woman’s iron requirements are very high. This Patal bhaji is also an excellent source of protein, folic acid and fiber. Fibre is needed to keep constipation at bay – a common problem faced during pregnancy. Iron and folic acid are needed for baby’s growth and development. Healthy patal bhaji gets its share of iron and folic acid from colocasia leaves and protein from chana dal. It gains both soluble and insoluble fiber from these 2 ingredients. Moreover, the vitamins A and C act as antioxidants and maintain cell health. Heart patients and those with high cholesterol can also enjoy this palak ki patal bhaji as a part of their daily meal. Prefer to reduce the quantity of jaggery or eliminate it completely from the recipe. Enjoy it with hot phulkas to make a healthy meal! Tips for maharashtrian patal bhaji. 1. Wash the colocasia leaves very well to get rid of all the dirt. 2. Prefer grated coconut than roughly chopped to make so as to get a smooth paste. 3. Do not over cook the chana dal. It should lend a good mouth feel. Enjoy Maharashtrian patal bhaji recipe | palak ki patal bhaji | healthy patal bhaji | with step by step photos.

lahsun ka achaar recipe | Punjabi lehsun ka achar | garlic pickle | with amazing 21 images. Here is a peppy garlic pickle that is sure to shake awake your taste buds! In this lahsun ka achaar recipe, the garlic cloves are flavoured with chilli powder and a special masala, made of four aromatic seeds and asafoetida. The procedure and method to make lehsun ka achaar is simple but all you need to be is patient to get perfect lehsun achaar. We have divided the procedure into 2 steps, the first one is to make the pickle masala. To make lehsun achaar masala, add mustard seeds into a mixture jar. Next, add crushed fenugreek seeds, sumin seeds, split coriander seeds and asafoetida, blend everything well till you get a powder. Further to make the achar, heat mustard oil in a broad non stick pan till the oil is smoky. Add garlic cloves. Add turmeric powder and mix well. Next, to add to the shelf life add lemon juice, chilli powder, jaggery to balance the spice. Mix well and cook for a while. Lastly turn the flame off and add the masala powder to the cooked garlic mixture. Cool the lehsun achaar and bottle in a sterilized glass jar. Store Punjabi lehsun ka achar in a cool dry place. garlic pickle is ready for the table in 1 week. This masala must be ground coarsely, in order to get the correct mouth-feel. Lemon juice adds a tangy dimension to this pickle, while jaggery imparts a mild sweetness, which helps to highlight the spicy notes of the special masala. Allow this lahsun ka achaar to cure for a week before serving. Serve this lehsun ka achaar as an accompaniment to pep up the main course or simply enjoy with your favourite rotis / puris / parathas. Enjoy lahsun ka achaar recipe | Punjabi lehsun ka achar | garlic pickle | with detailed step by step recipe photos and video below.

The famous gujarati ‘ras-puri’ meal is incomplete without fajeto! fajeto cannot be classified as kadhi, dal or subzi… it is a class apart from any other recipe. What else can you expect from a classical preparation of mango juice cooked together with curds, besan and select spices? despite its unique charm and magical taste, fajeto is surprisingly quite light on the stomach!

dalimbi usal recipe | val usal | Maharashtrain usal | healthy usal | with 52 amazing images. Here is a tongue-tickler Maharashtrain usal from the Marathi culinary files! Learn how to make dalimbi usal recipe | val usal | Maharashtrain usal | healthy usal. | dalimbi usal, a traditional accompaniment to rice and rotis is made by cooking field beans with a traditional tempering, tangy kokum and everyday spices. Jaggery creates a nice sweet and sour effect, while other ingredients like ginger, onions and coriander add their peppy touch to this Maharashtrian vaal preparation. You will notice that this dish uses a lot of coriander, and not just a sprinkling of it. This is essential to improve the aroma and flavour of the vaal usal. Serve along with Chawal Bhakri, Methiche Varan, Dodkyacha Bhaat and Shrikhand for a lip smacking and delicious meal. Tips to make dalimbi usal: 1. Serve Maharashtrian usal with jowar bhakri. 2. Serve vaal ki usal with rice. 3 .You can add chilli powder instead of Malvani masala. You can use store brought Malavani masala. Enjoy dalimbi usal recipe | val usal | Maharashtrain usal | healthy usal |

Mysore chutney recipe | South Indian Mysore chutney | with 17 amazing images Kannada cuisine is generally marked by the moderate use of coconut and jaggery in almost all accompaniments. Here in the Mysore chutney, these ingredients come together with a combination of dals, tamarind and spices. This South Indian Mysore chutney can be spread on the inner side of dosa and topped with Potato Bhaji, to make Mysore Masala Dosa. Notes on South Indian Mysore chutney. 1. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste. 2. Add the jaggery. It balances the sourness from tamarind pulp. 3. Add the coconut. Coconut is a major ingredient of most South-Indian chutneys.It enhances the flavour and adds to their bulk. You can also serve this South Indian Mysore chutney with other South Indian snacks like idli, Medu Vada, Maddur Vada, Assorted Uttapa Platter, Urad Dal and Vegetable Appe, Quick Idiyappam and Spinach Appam. Enjoy how to make Mysore chutney recipe | South Indian Mysore chutney | with detailed step by step photos and video below.