Sesame Chocolates

For the occasion of "Sakat Chauth" many sesame/til varieties are prepared to offer to lord Ganesha in India. The most famous is the "Tilkut" and the other is the"Til Ladoo"!! But for a new sweet dish which is made with sesame seeds , I had made "Sesame chocolates" which my son enjoyed very much!! 

"Sesame/til" are natural antioxidants and high in calcium, The oil made from sesame seeds are mostly used for cooking purpose or in for salad dressings because of high antioxidant power. For more information please check"Sesame".

Ingredients:

1 cup milk powder(any brand)

1/2(little more) powdered sugar

1/2 cup melted butter

4 teaspoon cocoa powder

1/2 cup roasted and grounded Sesame seeds

1/4 cup roasted sesame seeds 

2-3 tablespoon water

little butter for greasing

Method:

Sieve milk powder and cocoa. Keep them aside. 

In a kadahi(wok) heat the butter and mix sugar with it on low flame.

To this add the milk powder&cocoa and mix very well.

Add the powdered sesame seeds and mix it again very nicely.

Add water to make it into a smooth paste.

Remove the chocolate paste from heat and spread a thick layer on a greased plate.

Sprinkle the roasted seeds on the paste and let it cool at room temperature.

Cut pieces of desired size and shape.

Delicious "Sesame Chocolates" are ready!! enjoy....

Optional notes:

These chocolates can  be prepared with Margarine for health conscious reasons.

Also Sugar free powder can be used instead of powdered sugar for Diabetics and Health conscious people.   

"Indian Trifle"!! New year dessert..

"Trifle" is an English dessert which is made with layers of sponge cake, fruits ,custard and other fancy ingredients!!Many variations are and can be done in making trifle. Loved by kids very much as it is not only attractive in looks but also very delicious in taste!!for more reference check:TRIFLE.



Here I am presenting my own Indian version of Trifle which is made with rice pudding/Kheer...












Ingredients:
This preparation is for 2 glass:
2 cups Kheer(home made)
1 cup dry fruits(almonds,cashew nuts, wall nuts, raisins)
few strands of saffron
1 cup Fresh fruits(strawberry, apple, banana)
2 tablespoon powdered sugar
50 grams dark chocolate
2 small /medium serving glass

Method:

Melt the chocolate in microwave bowl for 2 minutes(or few seconds more).
Apply this melted chocolate on the rim of both the glasses. Sprinkle powdered sugar on this and keep them in fridge.
soak the saffron strands in warm water and keep it aside.
wash and cut the fruits into small pieces and sprinkle powdered sugar on them too.Mix well.
Coarsely crush the dry fruits in a grinder.
roughly mash the kheer with help of a spoon .
In a bowl take 1 cup of kheer and add the saffron water into it.The kheer will get light yellow colour.
Now arrange the layers of all the ingredients one by one:
First add white kheer
Then a layer of dry fruits
Then a layer of yellow kheer
Then a layer of fruits.
Again a layer of white kheer.
And finally garnish wit dry fruits and strawberry
Keep these prepared trifle in fridge for about an hour or more to let them chill and set properly.
Indian trifle is ready!! enjoy

Optional notes:
Many variation in ingredients can be done in making this trifle.
One can also make this trifle using Rabdi!!
along with dry fruits and fruits one can also add strawberry/pineapple crush.

Aloo ka halwa..

"Happy Navratri " and "Happy Ugadi" to all my friends. The month of "chaitra" had embarked its beginning from the date 23 march. On this auspicious date many festivals were celebrated like "Ugadi"( New year for the Deccan people, "Gudi Padwa"(New year day in Maharashtra), "Navratri"( Nine day celebrations for Godess Durga) and many more, for more details check: http://en.wikipedia.org/wiki/Indian_New_Year's_days.

During the festival of Navratri ,many hindu devotees fast for nine days. They visit temple and make offerings of fruits, flower and sweet for Prasadam "Sooji ka halwa". 

For the celebration of New year and my fasting friends, I had prepared "Aloo ka halwa" which is specially made in ghee and is very tasty to eat!! so enjoy Navratri with this sweet dish...


Ingredients:
4 medium potatoes(boiled)
3 tablespoon ghee
1/2 cup full cream milk(any brand)
1/2 cup sugar
1/2 teaspoon cardamom powder
few strands of saffron(for garnishing)
assorted Dry fruits (cashew nuts, almonds, raisins) desired amount

Method:



Mash/grate the potatoes.
Crush or cut the dryfruits into small pieces. Keep aside.
Heat ghee in a kadahi(wok), add mashed potatoes and saute them for 2-3 minutes on medium flame.
Add milk and sugar, mix well and keep stirring till the potatoes absorb the milk completely.
Finally add the dry fruits and  cardamom powder , mix well. Garnish with saffron strands.

Delicious "Aloo ka Halwa" is ready. Enjoy with Sabudana khichdi.

Gujiya (Special for holi)!!

"GUJIYA" a very special sweet for colourful festival of holi, are stuffed pastries which are filled with delicious filling of khoya/mawa, powdered sugar and coconut powder. They are fried on low flame to make them more crisp and Puffed and are shaped like a D to give them a nice look. This sweet is made specially on holi and its other variations "sugar coated gujiya", "Jaggery coated gujiya" etc is also prepared !! 
I had made "Gujiya" using milk powder and a very little amount of khoya for filling. So try them and enjoy with friends and family during this festival...!!


This preparation will make 14-15 gujiya
Ingredients:
For wrapper/cover
2.5 cups All purpose flour(maida)
1/2 cup semolina(sooji)
2 tablespoon ghee
1/4 cup water for kneading
a liitle water(for sealing)
Oil for deep frying
For filling:
1 cup dry coconut powder
1/2 cup powdered sugar
3/4 cup milk powder(any brand)
2 tablespoon khoya/mawa
1/2 cup crushed/powdered dryfruits(Almonds, pistachios, raisins, cashew nuts)
1 tablespoon cardamom powder(illaechi powder)
saffron strands(optional)

Method:

For wrapper/cover
Soak the semolina in 3/4 cup water till the semolina absorbs the water. Drain extra water if remaining.
In a bowl, add the maida, soaked sooji and mix well. Add the ghee and mix well till you get a texture of bread crumbs.(rub simultaneously between your palms to get this).
Add little water and knead into a semi stiff dough((like poories dough). It should not be very soft or very stiff.
Keep it aside for 10 minutes to let the dough set properly.
For filling:
Roast the khoya/mawa for few seconds on medium flame. keep aside and let it cool.
In a bowl add all the ingredients and mix properly.
Method for making gujiya:
Make small balls out of the dough, roll each ball into a circle of 10 cm (approx). Apply little water on the circumference of the circle(will help in sealing).
Fill about a tablespoon of the filling on one side of the rolled circle. Cover it with the other half by folding it over the filled portion. It will get a shape of a Capital "D".
Seal the open edges properly. Double seal it by twisting the edges inwards and use a fork for making a design on the twisted edges.
Prepare the  other raw gujiya following the above process and cover them under a damp cloth to avoid from getting dry.
Heat oil in a kadahi(wok). Fry batches of raw gujiya on low flame.Turn them in between so that they are fried from both sides.(will take approx 20 minutes for each batch). They will become golden in colour when done.
Place them on an absorbent paper to remove excess oil.
Yummy" Gujiya " are ready!! Enjoy with family and friends ....
Optional notes:
One can make and store these gujiya in advance.
Variations in filling can be done , one can make gujiya of only mawa/khoya or of dry fruits.
If more rich taste is desired fry these gujiya in Ghee.
One can also serve these gujiya with kheer or rabdi..

Samak ki kheer

"Samak ke chawal" are special small granule rice which are specially prepared during fasts in India. They are also known as "fasting rice". Many recipes which are salty and sweet in flavour are prepared using samak ke chawal. I had prepared "Kheer" which is easy and healthy too and people can have it for post fasting meals......!!


Ingredients:
1/2 cup samak chawal
1/2 (a little more)cup sugar
1 liter milk(preferably full cream)
 a pinch of cardamom powder(illaechi powder)
Method:
Wash and soak the rice for about 1/2 hour.

In a pan boil the milk, Drain the water and add the rice to the milk. Add sugar and mix well.
Let the rice cook properly in milk(will take about 20 minutes approx on low flame).Stir occasionally.

After 20  minutes cooking

Finally add the cardamom powder.

"Samak ki kheer" is ready .

Mahashivratri special

"Mahashivratri /Sivaratri"means "Night of lord Shiva" . It is celebrated on the 13/14 night of the phalgun month according to the Hindu calender(falls Between February-March).On this day devotees of Lord shiva visits temples and offer unpasteurized milk and bael patta( Bengal Quince/stone apple) on lord Shiva  for refrence:http://en.wikipedia.org/wiki/Mahashivratri. ,http://www.mahashivratri.org/significance-of-shivratri.html
 According to legends lord Shiva were married to Parvati on the day of Shivaratri :and thus ,On this Holy day married women pray to Lord Shiva for well being of their Husbands and unmarried girls pray for a suitable life partner. :http://www.mahashivratri.org/marriage-of-shiva-and-shakti.html
It is also believed that Lord Shiva Is the destructor of any Evil entity that exists on earth, hence people Praise lord Shiva by fasting and chanting verses for the whole day...


Some of Special recipes that are prepared on this Day for fasting and for Offering are as follows:
"Rabdi"

This is a pure milk sweet which is made by thickening the  milk and sugar on low heat . It is flavored with saffron strands and cardamom powder. Additional Dry fruits are also some times added to get a very rich taste.!!
Ingredients:
1 liter full cream milk
3/4 cup sugar
3 tablespoon milk powder
few saffron strands
1/2 teaspoon cardamom powder
Method:
In a heavy base pan, boil the milk.

Boiling milk

After the first boil, reduce the flame to low-medium.
Add the sugar and stir well.
Let the milk thicken slowly, add the milk powder and blend it well.
After 30 minutes the milk will start to thicken a little. Occasionally keep stirring to avoid the milk to stick to the pan.
After 30 more minutes The consistency of the milk will be Semi thick. Remove it from flame.

Rabdi

Add the saffron and cardamom powder, mix well. For garnishing Sprinkle few saffron strands on rabdi

Delicious "Rabdi" is ready!!  A good Milk Sweet for Post fasting dinner!!!
Optional notes:
Rabdi can be prepared in advance and stored in fridge for consumption within 1 or 2 days!!
If in a hurry, One can make it on medium flame while stirring continuously and adding 6 tablespoon milk powder for instant thickening...
One can add fruit pulps like Strawberry, Apple and custard apple to rabdi to make it more tasty and good for kids..
One can serve it either at room temperature or can serve it after cooling in fridge.
"Rabdi " can also be served with Gulab jamun and Shahi toast...
Some other fasting Food: Sabudana khichdi