How to Make Suji Halwa

How to make Suji Halwa

The process of How to Make Suji Halwa is handed over to the teenage girls in each Indian household by the elders. 

Suji halwa originated in India. It is an Indian cuisine dating back to the 12th century. Indian ladies came up with a variety of ways to prepare it. 

Sooji Halwa Recipe mainly consists of suji, milk, ghee and sugar.

We call this Halwa “Sheera” in Maharashtra.

We call it suji halwa or Mohan bhog in Northern India.

It is a breakfast or a dessert item. Mostly preferred with puris in other parts of India. 

Ghee is very sacred to the Indians. Suji Halwa Recipe with Milk is prepared with suji, milk, ghee, sugar, banana and saffron as a unique item when saffron is added the Halwa is called “Kesari Sheera” and is offered to god as “Prasad” in poojas. 

Indians made suji halwa with Jaggery in ancient times before sugar was invented. It is still made as a traditional dish in some households.

Indians were the first to produce sugar from sugarcane by crystallizing the sugar cane juice in the Gupta dynasty. But before sugar came into existence, the Indians made “ Gud “ or Jaggery. This was done by boiling sugarcane juice to a thick consistency, cooling it for 4 to 5 days and collecting in pails or buckets this dried product is “Gud” or Jaggery. 

Benefits of suji 

  • Rich in proteins and fibre 
  • High in B vitamins 
  • Good source of iron, magnesium and folate which are heart-healthy they reduce the risk of heart disease.
  • The iron prevents anaemia. 

So let us see How to Make Suji Halwa.

Ingredients of Suji Halwa Recipe with Milk

  • A cup of suji/semolina 
  • A cup of sugar 
  • 3 / 4 cup of pure ghee 
  • 7 to 8 cardamoms made into powder
  • 7 to 8 cashew nuts
  • 8 to 10 almonds 
  • 2 and a half cup of milk 

Preparation 

  • Heat a pan 
  • 1 teaspoon ghee 
  • Add cashew nut and almonds 
  • Roast on medium flame 
  • Remove almonds and keep aside when done
  • Keep 2 and a half cup of milk for boiling on low flame  

Preparation time: 15minutes 

Cooking time: 15 minutes 

Serves: 2

Cooking process of Sooji Halwa Recipe

  • Heat a Kadai 
  • Add suji in 3/4th cup pure ghee. 
  • Keep on medium to low flame and roast.
  • Keep roasting till suji is pink in colour 
  • Roast till the ghee leaves the sides and gives a beautiful aroma 
  • Add boiled milk and mix well. 
  • Keep the flame on medium. 
  • Add cardamom powder
  • Mix till no lumps are formed 
  • Add a cup sugar 
  • Mix well. See that the sugar dissolves evenly. No lumps remain without sugar. 
  • Mix well 
  • Add cashew nuts and almonds. 
  • Mix well and serve 

How to make Suji Halwa

Special tip 1: the suji should be roasted patiently till pink in colour or gives a beautiful aroma. or else the dish becomes sticky 

Special tip 2: when adding milk or water to the suji I prefer boiled which makes the suji puff well, and the dish does not become sticky 

Do try it at home and give me your comments in the comments box.  

   

 

   

Potato Gravy for Chapathi

Potato Gravy For Chapathi

Potato Gravy For Chapathi Is very easy to make, and Most people welcome it.

In India, we prefer chapati or roti with gravy. 

Indian ladies are brilliant. They did wonders with any vegetable presented to them. With the help of the local spices and condiments, they make a variety of dishes with potatoes. 

Portuguese named Potatoes as “Batata”.

The Indians later retained it.

We eat boiled or Mashed Potatoes.

They are made into stews and added to many vegetables, curries, and various rice dishes like pulao or biryani. 

Potatoes are rich in carbohydrate and have the ability to keep the stomach full for a longer time.

Potato Gravy Recipes Indian is a spicy variety than its counterpart abroad. 

Potato gravy is made in a variety of ways. It can be made without onion, ginger and garlic as a pure vegetarian variety. Potatoes are used in many ways. 

Potatoes are used as binding agents in patties, kebabs and cutlets. 

They are used in stews gravies and pulavs and biryanis. 

Boiled potatoes are eaten on fasting days to keep the stomach full for a longer time. 

I have given a straightforward and easy method to make a delicious dish. 

Potato Gravy for Chapathi needs the following. 

Potato Gravy For Chapathi

Ingredients 

  • 4 potatoes 
  • 3 onions 

Masala for a potato gravy recipe    

  • 1 onion longitudinally cut
  • Grated coconut 
  • Oil 
  • Pure ghee 
  • Salt

Spices 

  • Turmeric powder 
  • Red chilli powder
  • Garam masala powder
  • 4 to 5 cloves of garlic
  • Half inch ginger 
  • 6 cardamons 
  • 5 to 6 black pepper
  • A strand of mace 
  • Half inch cinnamon 
  • 3 cloves 

Potato Gravy Recipe For Chapathi 

  • Heat a cooker and add
  • 4 teaspoon oil 
  • 2 teaspoon ghee 
  • 2 cloves 
  • 3 onions cut into pieces  
  • Keep the flame to medium 
  • Add potatoes cut into 4 pieces each  
  • Half teaspoon turmeric powder 
  • 1 teaspoon red chilli powder
  • Half teaspoon garam Masala powder 
  • Saute till onions become transparent 
  • Cover the lid 

For making the masala of Potato Gravy

  • Heat a pan and add the following
  • Keep the flame on medium to low  
  • One teaspoon oil 
  • Half teaspoon ghee 
  • Whole spices, cardamom, ginger-garlic, cinnamon etc.  
  • Cut onion longitudinally 
  • Grated coconut 
  • Mix well and roast till golden brown in colour
  • Grind this whole roasted masala in a mixer grinder to a smooth paste 
  • Keep aside
  • Transfer this in the potatoes 
  • Add salt as per taste. 
  • Add water as per required consistency. 
  • Mix well 
  • Add half teaspoon sugar. 
  • Cook till 2 whistles. 
  • Let it cool 
  • Once the pressure reduces, open the lid of the cooker. 
  • Check for taste 
  • Serve 

U can eat this as Potato Gravy For Rice. 

Do try it at home and give me your comments. 

Let me know how you like Potato Gravy for Chapathi.   

 

 

     

 

 

     

Gajar Halwa Recipe with Milk

Gajar Halwa Recipe with milk

I have made Gajar Halwa Recipe with Milk. 

It is a traditional dish and popular in almost all states of India. It is a favorite of Maharashtra. 

Seasonally Gajar ka Halwa is prepared from January to March. But now carrots are available throughout the year and so Carrot Halwa Recipe is prepared in most of the houses all over India any time of the year. 

The word Halwa means sweet consisting of carrots, milk, and sugar or jaggery. 

But nowadays mawa or khoya is added to make it tastier and richer 

Carrots are tasty and nutritious they have many benefits 

Benefits of Carrots 

  • Carrots are a good source of beta carotene, fiber, Vitamin K, Potassium, and antioxidants 
  • They lower cholesterol levels
  • They improve eye health and the beta carotene present in the orange carrots gives vitamin A . Vitamin A helps reduce the degeneration of the retina.  
  • Potassium present in the carrots control the blood pressure 
  • beta carotene gives the orange color to the carrots

Ingredients of Gajar Halwa Recipe with Milk

  • 1 kg carrots or gajar
  • Sugar 100gms  
  • 1 and a half cup milk
  • Almonds for garnish 
  • 6 cardamoms made into powder

Cooking Process of Gajar Halwa Recipe With Milk

  • Wash the carrots thoroughly, scrape them and grate them. Keep aside
  • Heat a Kadai 
  • Put 1 teaspoon ghee.
  • Add grated carrots and let them saute 
  • Sugar to be added and mixed well 
  • The sugar and carrots will leave the juice of sugar. Let the juice dissolve well 
  • Add milk and let it cook 
  • The size of the dish will reduce to half 
  • Now mix in cardamom powder 
  • Close the lid and let it simmer for 2 minutes 
  • Garnish with almonds and serve 

As u can see this Gajar Halwa recipe is very quick and easy and it hardly takes any time.

Serve it during festivals like Dussehra and Diwali as a sweet dish.

All the family members love Gajar ka halwa very much and keep asking for more again and again.

I am sure everyone shall love this recipe.

Do prepare this awesome recipe of Gajar Halwa Recipe with milk at home and don’t forget to give me your invaluable comments. 

  

 

  

How To Make Sabudana Vada

HOW TO MAKE SABUDANA VADA

Let us see How To Make Sabudana Vada

Traditionally sabudana is used in making dishes during Navratri, Diwali, and fasting days 

It is popular in Maharashtra, Tamil Nadu, Andhra Pradesh, Karnataka, and Kerala

Maharashtrian Sabudana Vada Recipe is made with sabudana that is sago seeds and peanuts with potato, green chilies, cumin seeds and fried to golden brown vadas

Tamil Nadu produces sago seeds in India 

Sabudana is beneficial to the body 

  • Sago seeds are a great source of energy and are preferred on fasting days as they keep the stomach full for a long period.
  • Sabudana has antacid properties.
  • They have a cooling effect on the stomach and so they are preferred in fasts 
  • Sabudana has more antioxidants than vitamins and minerals. 
  • Sabudana is rich in vitamin C, Calcium, and iron to strengthen the bones and Iron to increase the hemoglobin in the blood
  • To enhance the taste peanuts are added 
  • Peanuts or groundnuts are a great source of proteins 
  • Proteins build tissues and muscles in the body 
  • Due to the phosphorus, copper, and antioxidant properties, groundnuts are useful for the development of bones.

To make Crispy Sabudana Vada Recipe

Soak the sabudana in water for 2 hours. Drain and keep in a sieve to remove the extra water for 6 to 7 hrs or overnight . This separates each grain of sabudana. When preparing the dish we follow a procedure 

So let us see How to make Sabudana Vada

   

Let us see The Ingredients For Sabudana Vada Recipe in English 

  • Take 2 potatoes.
  • 2 cups of sabudana
  • A cup of peanuts 
  • 3 green chillies cut into pieces
  • A teaspoon of cumin seeds  
  • Salt as per taste 

MAKING OF SABUDANA VADA

 

Preparation

  • Take 2 potatoes. Boil them in the cooker for 3 to 4 whistles. Let them cool. Peel them. Mash them.Keep Aside
  • Take 2 cups of sabudana soak in 6 to 8 cups of water for 2 hrs. Drain the water and keep the sabudana in the sieve to remove extra water overnight.
  • In the morning Sabudana is nicely seperated, puffed to double the size after keeping it overnight.
  • Roast the groundnuts so that the skin can be easily separated. Cool.
  • Deskin the groundnuts and in a mixer grinder grind into a coarse powder. Keep Aside

So let us see How To Make Sabudana Vada Crispy 

Cooking Process 

  • In a bowl take the puffed and double sized Sabudana by proper soaking and draining.
  • Take the 2 boiled, peeled, mashed potatoes and add them to the sabudana
  •  Take coarse groundnut powder and add to the above 
  • Add green chillies cut into pieces 
  • Mix in salt as per taste 
  • Add cumin seeds and (optional sugar) as per taste
  • Mix well 
  • Make in round shaped balls or vadas 
  • Heat a Kadai and put in the vada one by one 
  • Keep the flame to medium and fry the vada till golden brown 
  • Serve in a dish with chutney or tomato sauce 

HOW TO MAKE SABUDANA VADA

I have prepared chutney with it 

    Preparation for Chutney

  • One-fourth cup roasted and deskinned peanuts ground into a coarse paste
  • One fourth cup yogurt 
  • A pinch of salt and (a pinch of sugar) or as per taste 
  • Mix well 

Our chutney is ready to serve with Sabudana Vada

Do try it and give your comments 

Our Recipe for How To Make Sabudana Vada Is Ready, this crispy recipe shall be liked by all, so try now .

 

   

                             

  

Khatkhate Goan Recipe

KHATKHATE GOAN RECIPE

Khatkhate Goan Recipe is a mixed vegetable dish. It is an authentic and traditional dish of coastal regions of India, the Sindhudurg region, and Goa. 

Khatkhate recipe is a very tasty, pure vegetarian dish with no onion, no ginger, no garlic. It is a must in festivities, celebrations, and domestic functions. This dish is very nutritious as it contains a variety of vegetables. These vegetables are very rich in vitamins and minerals 

Indian ladies are known for their culinary skills. For this they are famous all over the world. 

This dish allows them to bring out the best in them experimenting with the taste with a variety of vegetables 

Goan Khatkhate Recipe is made with potatoes, drumsticks, corn, ivy gourd, pumpkin, beans, yam, arbi, bottle gourd, raw bananas, green peas, carrots. 

Bitter gourd is avoided for its bitter taste. So also ladies fingers are avoided for the sliminess it will give to the dish

Khatkhate is made with tur dal or arhar or pigeon peas in Maharashtra. As it contains all the vegetables it is very rich in nutrients and beneficial for the body 

Benefits of vegetables 

  • Vitamin A – Potatoes and carrots in the dish give us vitamin A. 

Vitamin A is for the development of the eyes. It restricts the

Degeneration of retina. It prevents night blindness. 

  • Vitamin C – Tomatoes, Shimla Mirch, ivy gourd have vitamin C. 

                    Vitamin C boosts the immune system of the body. 

                     It is good for the skin

                     It is good to arrest cold

  • Vitamin E – All green vegetables have vitamin E . Vitamin E is good for the tissues in                                                                                 

                   the muscles for the skin and the nerves 

  • Fibre – Beans , carrots , and green peas contain fibre. Fibre is good for digestion

  

Benefits of kokum 

  • As kokum is added to this dish, it has its benefits 
  • Kokum is rich in Vitamin C
  • Kokum has antifungal and antioxidants properties 
  • It has cooling properties so it is used in summer as kokum syrup 
  • It controls cholesterol

Benefits of jaggery 

  • Jaggery contains iron which increases the hemoglobin in the blood

it contains Phosphorus, Calcium, Zinc, and Copper. It also contains vitamin B 

Ingredients

  • Vegetables -potatoes, drumsticks, corn, ivy gourd, pumpkin, beans 
  • Half teaspoon turmeric powder 
  • 1 teaspoon red chilli powder 
  • 10 to 15 curry leaves 
  • Coriander seeds 
  • Half freshly grated coconut 
  • 3 to 4 kokum 
  • 3 to 4 whole red chillies
  • 4 to 5 tirphal or tefal 
  • Jaggery as per taste 

KHATKHATE GOAN RECIPE

Preparation

  • Cut the corn into 2 or 3 pieces and cook in a pressure cooker. 
  • Keep aside
  • Cut the vegetables into medium-sized pieces 

Heat a pan for the masala 

  • Add 2 teaspoon oil 
  • Coriander seeds 
  •   Coconut 
  • Roast till pink in color 
  • Add whole red chillies 
  • Roast till golden brown 
  • Cool 
  • Grind in the mixer in a smooth paste
  • Keep Aside 

Cooking Process for Goan Khatkhate Recipe 

  • Heat a Kadai 
  • Put oil 
  • Add curry leaves 
  • one by one vegetable 
  • Half teaspoon turmeric powder 
  • 1 teaspoon red chilli powder 
  • Add water
  •  Mix well, close the lid and let it cook 
  • Add ground masala
  • Salt to taste 
  • Now add corn 
  • Kokum 
  • Mix well and add jaggery as per taste 
  • Mix well 
  • Add tirphal or tefal 
  • Simmer 
  • Serve

our  Khatkhate Goan Recipe is ready, try it and I am sure You shall like it.

Boiled Egg Fry Recipe Indian

BOILED EGG FRY RECIPE INDIAN

Boiled Egg Fry Recipe Indian is very easy to make and being Indian is spicy and tasty 

Boiled eggs are a wholesome diet 

  • They boost the immune system
  • They are a great source of protein. Proteins help to build the muscles and the tissues in our body
  • Eggs as such contain besides proteins vitamins A, D, and B
  • Vitamin A prevents night blindness
  • Vitamin D helps to grow the bones in the body
  • Calcium, Iron, and Zinc also provide to build the bones and the tissues
  • The outer whites of the eggs have a high content of proteins and less cholesterol; this advantage is taken by people on diet control. People who weigh the calories eat the whites of the egg 
  • The inner egg yolk contains nutrients and antioxidants
  • The antioxidants present in the egg yolk help prevent the macular degeneration in the retina of the eyes 
  • Eggs contain choline which helps in building the cell membranes
  • Similarly, eggs contain Omega-3 fatty acids Hence eggs are very good for the body

Here the eggs have been boiled and a delicious dish is prepared which is given in a step by step account

So, let us see how to make it 

Ingredients of Boiled Egg Fry Recipe Indian 

  • 8 to 9 boiled eggs 
  • Cumin seeds 
  • Turmeric powder
  • Red chili powder
  • Salt
  • Whole spices – 
  1. 3 Cloves 
  2. Half inch Cinnamon
  3. 3 Cardamoms 
  4. 6 black pepper made into powder 
  • 5 medium-sized onions cut into pieces
  • 2 tomatoes cut into pieces 
  • Half inch ginger 
  • 5 cloves of garlic 

Preparation for Boiled Egg Fry Recipe 

BOILED EGG FRY

To fry the eggs 

  • Give a longitudinal cut to all the boiled eggs on all sides 
  • Heat a pan and add the following 
  1. 1 teaspoon oil
  2. Turmeric powder half teaspoon 
  3. Half teaspoon red chili powder 
  4. Half teaspoon salt
  5. Toss the eggs with the cuts keeping the flame on medium
  6. Fry the eggs till they turn golden brown
  7. Do not let them burn
  • Make a coarse paste of ginger and garlic 

BOILED EGG FRY RECIPE INDIAN

Now let us make the masala and add the eggs

  • Heat a Kadai and add six teaspoon oil
  • Now go on adding 
  • A teaspoon of cumin seeds 
  • Whole spices 
  • Onions cut into pieces to be added 
  • Ginger garlic paste 
  • Salt
  • Tomatoes 
  • Sprinkle some water and let it cook  
  • Mix well and wait till the oil separates from the onions and masala
  • Add fried eggs 
  • Close the lid
  • Let it simmer
  • Serve

Every one shall simply  love this Boiled Egg Fry Recipe Indian, it simply tastes awesome.

Green gram curry recipe

GREEN GRAM CURRY RECIPE

Green gram curry recipe requires the whole green gram, Moong to be soaked for 7 to 8 hours so they puff. They are then put in a sieve to remove the extra water and then tied in a cloth and kept for 7 to 8 hours to sprout. Thus the green grams are to be prepared in delicious dishes. 

Green grams originated in India. They have been cultivated since ancient times. 

Our ancestors discovered the immense benefits of the green grams, moong and so used them both in sweet and savory dishes 

Maharashtra is the largest producer of green grams followed by Karnataka, Andhra Pradesh, Bihar, Rajasthan, and Tamil Nadu.

Green grams have many benefits. A cup of moong gives 212 calories they have a high content of proteins carbohydrates vitamins and minerals 

Green Gram Curry has many benefits

  • Packed with nutrients 
  • High antioxidants prevent heat stroke 
  • May lower bad LDL cholesterol levels reducing heart disease risk 
  • Rich in vitamins and minerals. Vitamin A, Vitamin C, Calcium, And iron. Contains Folate, Magnesium, Manganese, phosphorus, potassium, iron, copper, and zinc 
  • The best source of proteins. Rich in essential Amino acids
  • Rich in potassium may reduce blood pressure 
  • High fiber and protein which helps to lose weight by helping to curb hunger 

Ingredients For Green Gram curry Recipe

  • 1 cup of whole green moong to be soaked in water for 6 to 7 hours, drained, and kept in a sieve covered overnight. As they puff they are ready for the green gram sprout curry recipe 
  •  Half freshly grated coconut 
  •  2 teaspoon ghee 
  • Asafetida 
  • Coriander seeds
  • Cumin seeds 
  • Salt as per taste
  • Curry leaves 
  • Half teaspoon turmeric powder 
  • 1 and a half teaspoon red chili powder

GREEN GRAM CURRY RECIPE

To Make Masala for Green Gram Sprouts Curry Recipe

  • Heat a pan 
  • Add ghee 2 teaspoons. Now go on adding 
  • Cumin seeds 
  • Coriander seeds 
  • Coconut 
  • Asafoetida
  • Roast till pink. Do not burn
  • When done let it cool 
  •  Grind in a mixer in a smooth paste
  • Keep aside 

  Cooking procedure for Green Gram Curry

  • Heat a wok or Kadai now go on adding 
  • 1 tablespoon oil
  • Mustard seeds 1 teaspoon 
  • Curry leaves 
  •  Add sprouts and water 2 cups 
  • Turmeric powder half teaspoon 
  • Red chili powder 1 and a half teaspoon 
  • Cover the lid and let it cook on full flame 
  • Add one and a half teaspoon or as per taste salt 
  • Ground masala add to the mixture
  • Mix well 
  • Let it cook till done 
  • When done lower the flame and let it simmer 

Our Green Gram Curry Recipe is ready to serve 

Do try it and let me know in the comments section.

 

  

 

Cucumber Dosa Indian Recipes

CUCUMBER DOSA INDIAN RECIPES

Cucumber Dosa Indian Recipes is easy to make and is liked by young and the old 

Dosa is a crispy and crunchy dish which is eaten as breakfast or evening snack 

Cucumber originated in India. Our ancestors grew cucumber as a garden vegetable as a good food source over 3000 years ago. Though it is eaten as a vegetable it is a fruit 

Cucumbers are very beneficial and our ancestors made delicious dishes out of them

The benefits of cucumber 

  • Due to its low-calorie content, it is considered as a “Diet Food”, though it is water laden up to 96% of water
  • Fresh extracts of cucumber have antioxidants and anti-inflammatory properties
  • A slice of cucumber kept on an eyelid reduces its puffiness due to its cool temperature 
  •  Cucumbers have nutrients. They are packed with vitamin C, Vitamin B, and Vitamin K along with minerals copper phosphorus potassium, and magnesium 
  • The good source of potassium in cucumbers helps as this helps reduce the sodium and maintains fluid balance to stabilize the blood pressure levels
  • They reduce blood sugar levels and prevents complications of diabetes 
  • They are essential for strong bones reduces the risk of bone fracture 
  • Cucumber maintains the immune system 
  • Due to the cooling and hydrating properties cucumbers help to restore healthy and glowing skin

The recipes we prepare for cucumber in India are 

  • Cucumber sweet cake
  • Chilla or dosa or Taushe Bhakri 
  • Salads 
  • Cucumber and mint sorbet 
  • Baked Cucumber chips 

   Today we are preparing cucumber chilla or cucumber dosa or Taushe Bhakri 

 Ingredients For Cucumber Dosa

  • 5 medium-sized cucumbers
  • 2 cups and a half of roasted sooji / Rava 
  • Green chilies 
  • Coriander leaves 

Preparation time 15 minutes 

Cooking time 15 minutes

Serves 4

Making of Cucumber Dosa Indian Recipes

Procedure for cucumber Dosa Indian Recipes 

  • Take a big bowl
  • Scrape the cucumbers 
  • Check the cucumbers if bitter 
  • Grate the cucumbers retain the juice 
  • Add salt as per taste 
  • Rest for 5 to 7 minutes 
  • The cucumbers after adding salt will leave more juice 
  • Add sooji / rava little by little mixing in the grated cucumber and its juice 
  • Add green chilies 
  • Coriander leaves 
  • Mix well 
  • Keep aside for 5 minutes

CUCUMBER DOSA INDIAN RECIPES

Now our batter for The Taushe Bhakri is ready

Take Tava. Grease it with oil on all sides. Spread a portion the size of a big lemon on the Tava like a chilla or dosa let it cook on both sides by flipping it and brushing it with oil.

Our taushe bhakri is ready   

This Cucumber Dosa Indian Recipes is a must try.

 

  

Ambat batata

Ambat Batata

Ambat batata which means tangy potato is a Gaud Saraswat Brahmin Recipe.

It is a traditional dish of the Konkan region. 

This potato curry  is tangy, sweet, eaten to open fasts on fasting days.

Contains no onion, no ginger, and no garlic.

Ambat Batata Recipe is prepared in festivities and can be prepared in many ways.

It can be prepared with coconut grated and ground with tamarind and jaggery.

Similarly, it can be prepared with coconut grated and ground with Kokum instead of tamarind in the Konkan region

It is a simple dish. The Portuguese brought potatoes to India which they called “BATATA” in the 17th century and cultivated along the western coast.

In India, the major potato growing states are Uttar Pradesh, Madhya Pradesh, Gujarat, and Maharashtra followed by Himachal Pradesh, Karnataka.

Potatoes are a good source of vitamin c, Potassium, Fiber, B vitamins, Copper, Manganese.

Curries, stew, Homemade Pulao the common ingredient is potatoes.

They are eaten boiled, baked, mashed in salads. They regulate blood pressure.

Potatoes are good for bones as they have calcium, iron, phosphorus, and zinc.

Ambat Batata is a simple dish. Made of potatoes wedges, coconut grated and ground and mixed with tamarind pulp and jaggery to give it a tangy and sweet taste.

So let us see how to make Ambat Batata Recipe.

Preparation time:- 15 mins

Cooking Time:- 15 mins Serves:- 2 to 3

Ingredients for Ambat Batata 

  • 3 medium-sized potatoes cut into wedges
  • Half coconut freshly grated
  • Mustard seeds 1 teaspoon
  • 1/4 teaspoon asafoetida 
  • Fenugreek seeds ¼th teaspoon
  • Curry leaves 8 to 10
  • Turmeric powder ½ teaspoon
  • Red chili powder one and a half teaspoon
  • Salt as per taste
  • One teaspoon thick tamarind pulp
  • One teaspoon jaggery

Ambat Batata

Procedure

  • To it add 2 teaspoons refined oil
  • Add mustard seeds one teaspoon
  • Asafoetida 
  • Fenugreek seeds ¼th teaspoon or 8 to 10 grains for aroma
  • Curry leaves
  • Now add Potato wedges 
  • Turmeric powder 
  • Red chili powder 
  • Salt as per taste 
  • Adjust the water to 2 cups and let it cook
  • To this add smooth ground coconut paste
  • Tamarind pulp 
  • Jaggery
  • Let it come to a boil
  • Close the lid 
  • Let it simmer 
  • Check the taste and serve

Our Ambat batata is ready to serve.

This is a favorite dish of the young and the old. Due to its sweet and tangy taste.

Making of Ambat Batata during festivities and  celebrations is a common affair.

Do try this Ambat Batata and let me know.

 

Peanut Ladoo with Jaggery

Peanut Ladoo With Jaggery

Peanut Ladoo with Jaggery is a favorite of children and adults as well.

 Peanuts also known as groundnuts are cultivated as rotational plants.

  • Peanuts are rarely eaten raw. They are mostly roasted or fried.
  • They are preferred as they are rich in proteins, fats, and various healthy nutrients.
  • Packed with healthy fats peanuts also have high-quality proteins and high in calories
  • Good to produce oil
  • Groundnut oil is used in many homes in India
  • Groundnuts are a rich source of vitamins like Vitamin E, Folate, Thiamine and also minerals like Copper, Manganese, Phosphorous 
  • They also contain antioxidants

Peanut Ladoo has an added advantage of Jaggery 

  • Jaggery is made from the juice of sugarcane which is very good for health 
  • Loaded with antioxidants and minerals such as zinc and selenium
  • Jaggery increases the hemoglobin in the blood 
  • It is mostly eaten in winter and boosts immunity 
  • It cleanses the liver and flushes out harmful toxins 
  • Jaggery prevents anemia.
  • It very useful for pregnant women
  • It relieves joint pains in elders
  • A peanut ladoo with jaggery a day for a child will increase his height and whole well being

Peanut Ladoo With Jaggery

Ingredients for making Peanut Ladoo with Jaggery 

  • 2 cup peanuts or groundnuts roasted deskinned 
  • 1 cup jaggery 
  • 6 cardamoms
  • A tablespoon ghee

Preparation

Take a Wok and keep it on a medium flame for it to heat 

Check whether the wok is heated and then add 1 tablespoon ghee 

Once the Ghee melts then to this add 1 cup jaggery 

Mix the jaggery well with the ghee and see to it that it dissolves nicely

Once the Jaggery has melted then add peanuts 

Stir for some time so that it mixes properly then add Cardamom Powder

Mix the whole mixture properly so that all the ingredients are mixed well

Take a dish and then grease it with ghee 

Take the mixture and make round shapes like the ladoos 

Once all the ladoos are ready then transfer the Ladoos on a dish and serve

Our Peanut Ladoo With Jaggery is ready.

This Peanut ladoo melts when it is just made, so do try it after it cools down

It is very nutritious and advised by doctors to eat after meals for non-diabetics.

So this Peanut Ladoo with Jaggery is awesome do try and let me know.