NAVRATRI SPECIAL NARIYAL LADOO

Ingredients:


Desiccated coconut: 200 gms

Milk: 2 cups

Khowa: ½ cup

Almond: 10

Cashewnut: 10

Ghee: 3 tsp

Raisins (Kismis): 1 tsp

Powdered Sugar: 5-6 tsp


Method:




• Grind Almonds, cashenuts and raisins to a fine powder

• In a kadhai heat ghee. Once ghee is done add desiccated Coconut Saute it for 1 minutes.

• Add Grinded dry fruits powder, Powdered sugar and sauté it the coconut changes its colour to slightly pink in color.

• Remove from fire and allow it cool by itself.

• In the same kadhai boil 2 cups of milk.When milk starts boiling add the coconut powder and mix well.

• Add khowa and mix well on fire for about 2 minutes.

• Remove from fire. Allow it to cool

• Shape into laddoos(small round balls).

Saboodana Vadaa

Saboodana Vadaa

Ingredients:



Sabudanna (Sago): 1 & 1/2 cup


Peanuts: 1 cup


Potato: 2 (Medium sized, Boiled and mashed)


Red Chilly Powder: 1 tsp


Sendha Namak: to taste


Ghee or oil: For deep Frying






Method:









Wash Sago or Sabudana thoroughly and drain excess water. Soak it in water for 2-3 hours.













Roaste the Peanut removes the skind and grind them coarsely













Take boiled and mashed potato in a bowl, add Sago (sabudana). Coarsely Grinded Peanut, Red chilly Powder and sendha Namak.













Make it to a soft dough













Keep the oil in a deep frying pan to heat. Moist hands and make small flat













Slide the rounds in the heated oil on medium flame. Fry till they are crisp and light brown in color.













Drain them well using a sieve type ladle. Makes about 15-20 vadaas

Singhare Ki Puri

Singhare Ki Poori

Singhare Ki Poori is made by using Singhare ka Atta (also known as kuttu ka Atta). It is served with pickle or beaten curd. You may also accompany it with Aloo ki sabji (potato curry). Singhare ka Atta is easily available in any Indian Grocery shop.

Ingredients:
Singhare Flour (Kuttu) : 1 cup Oil: 2 tsp Oregano (Ajwin) Seeds: 2tsp Coriander Leaves: ¼ cup Chopped Spinach: ¼ cup Potatoes,: ¼ cup (boiled and mashed) Green Chilies: 2-3 (finely chopped) Red Chili Powder: ½ tsp Sendha Namak (one used in fasting) or ordinary Salt to taste Water, for kneading Oil, for deep frying Method

• Mix all the mentioned ingredients thoroughly (except oil) in Singhara flour.
• After kneading the flour well, take small portion of the flour and make it into a small kneaded ball, in your palm. Then, shape the kneaded ball it into a puri.
• Heat oil in a frying pan and fry poori, until it becomes dark brown in color.
• Repeat the above step with the rest of the flour mixture.