Til/ Sesame Wadi

It was a long break from blogging!! However, I do have some excuses for the same :)

We shifted to our new 'Home' on 6th day of March. We had a small house warming ceremony & all ladies out there will surely be able to wonder what kept me busy! New place, new furniture, shopping, arrangements & what not. Its not all over & is still going on but had a guilt of not blogging anything since many days & my hands took the hold of the keyboard!!

What keeps me at my seat today is also the Quarter Finals between India & Australia! I wish India luck & wish they achieve a golden victory.

I had prepared this sweet in the month of January. It was for the Sankranti festival and the photos were lying in my mobile since then!

Its very easy to prepare but needs lot of attention during preparation & time management as well. But the end result is a crunchy sesame/ til wadi which will surely win appreciation.

Sesame/Til Wadi

Preparation Time: 10 mins               Cooking Time: 3 mins          Making Time: 3 mins

Ingredients:

1 cup roasted sesame/ til

1/2 cup granulated sugar

1 tbspn ghee + some for coating the rolling pin and base

Check the consistency

Step 1: Grease some surface with ghee (I cleaned & used the granite which works best) to pour the mixture. Also grease a rolling pin & keep it ready.

Step 2: Heat a pan. Add half the sugar. Keep stirring till it turns into syrup.

Step 3: Add half the ghee & half the sesame/ til. Mix well for the sesame/ til to get well coated with the syrup. 

Step 4: Pour the mixture on the greased surface & start rolling with the rolling pin. Be careful at this stage. Make it as thin as possible.

Step 5: Repeat the same with rest half the til/ sesame.

Step 6: You can break the sheets later & store in air tight containers.

Note: 

Few roughly crushed roasted groundnuts can also be added to til/sesame. You can also add some chopped dry fruits of your choice!

The most surprising thing of this sweet is the color. They look like they are prepared using Jaggery/ gul, but the color is of the sugar! 

Gajar Halwa

It is really difficult to find someone who does not like this dessert. Or is there anyone?? Let me know then, with a valid reason though!! :)

With lovely 'Desi' variety of Carrots arriving in the market, its so difficult to bypass them & walk away..at least for me. This is a rich dessert & this one is the simplest & one of the quickest recipe..I believe (excluding the time to grate carrots...ufff...that is something I cannot do without Y's help ;) )!! Just an another "Pressure Cooker Magic"!!

 

Gajar Halwa

Serves: 2-3                   Preparation Time: 15-20 mins                    Cooking Time: 10-15 mins

Ingredients:

4 long carrots (peeled & grated), which will approx. measure 2 1/2 cups

3 tbspn ghee

1 cup milk

5 tbspn sugar (or as per taste)

1 tsp cardamom pwd

pinch of Orange food color (optional)

8-10 raisins

finely chopped nuts of your choice

Step 1: Mix the food color with milk. Set aside.

Step 2: Heat 1 tbspn ghee in a non stick Pressure Cooker. Add grated carrots. Saute on high flame till water evaporates & rawness of carrots is gone. (Approx 2-3 mins)

Step 3: Add milk. Cover the cooker with lid & cook up to one whistle on medium flame.

Step 4: Release all the steam of the cooker. Open the lid. Add sugar, cardamom pwd, raisins & cook on medium flame for 5 mins. Stir in between.

Step 5: Add rest of the ghee. Cook on high flame stirring continuously till a lump is formed & you have a nice shiny texture of the halwa due to the additional ghee.

Step 6: Garnish with chopped nuts of your choice & serve warm. My toddler enjoyed it with Chapati :)

Orange Cake

Eurekkaaa!! No...no...don't take me in a wrong way...I am not proving to be Archimedes & neither am I trying to copy his invention ;)...it is just the reflection of my feeling when I discovered the real way to introduce the flavor of juicy oranges into the cake! After hunting a lot for 'lemon zest' in maharashtrian stores (A sincere request to those who already know about 'zest'....do not laugh please!! :) ) & ending up with nothing in hand & nobody knowing about it, I almost decided to drop that particular ingredient from the recipe. But so much thankful I am to google search that I came across some videos where its very well explained what the 'zest' is & how to derive it from the fruit & that is how I ended up saying 'Eureka' :)

The only reason of giving so much importance to the 'zesty' para of this post is because- the real flavor of the fruit is introduced into the cake due to this zest. Be careful though!! You might also end up into a 'bittery' cake....this is where lies the crux of the whole matter! As I have already tried this one...just go ahead & bake it! The result is going to be a wonderfully Orange flavored Cake. I can assure, you will end up 'burping' in Orange flavor!! :)

Orange Cake

Serves: 2-3                        Preparation Time: 20 mins                        Baking Time: 20 mins

Ingredients:

1 cup whole wheat flour

1/2 cup refined vegetable oil

1 egg

1 cup powdered sugar OR 3/4 cup granulated sugar (I used powdered)

Juice of one Orange

Zest of one Orange

a pinch of salt

1 1/2 tsp baking pwd

1/2 tsp soda/ sodium bicarbonate

1/2 tsp vanilla essence

1/2 tsp orange food color (optional)

Step 1: Get the zest of one Orange. I used a fine grater for this. Make sure you grate only the upper part & no white part of the Orange...else it will add the bitter taste to the cake.

Step 2: Put the pressure cooker on the gas top to pre-heat as explained in previous post. Prepare the batter till then.

Step 3: Sieve the flour, baking pwd & soda. Mix well. Set aside.

Step 4: In a mixing bowl, mix the sugar & oil till creamy.

Step 5: Add egg & continue to beat till frothy.

The Orange zest

Step 6: Add vanilla essence, food color & mix well. Add orange juice, orange zest, salt & continue mixing.

Step 7: Add the flour mixture in batches. Do not overbeat now. Just mix well.

Step 8: Grease the pan & pour the mixture into it. Put it inside the cooker.

Step 9: Cover with a plate placed upside-down.

Step 10: Bake of a medium flame for 15 mins. Reduce the flame & bake for another 5 mins or till the knife inserted comes out clean. Its ready!! :)

Til/ Sesame Ladoo

After Mawa Ladoo, here comes another post dedicated to the cold weather. Its the most simplest recipe with minimal ingredients & minimal efforts as well. These ladoos are ghee-less which might be a great news for weight watchers! What works in place of ghee is the natural oil released by unpolished til/sesame seeds. Do not use the polished ones as they don't release the same oil & will not help in binding & also the similar taste. But to assure, the absence of ghee does not at all lessen the taste of them & are enjoyed by all in the family including kids.

Have a look at the health benefits of sesame seeds:

(I have been making these ladoos, but went through the health benefits for the first time ;), thanks to Eat & Burpp!!) 

Sesame seeds are a very good source of manganese and copper. They are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber. In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage. 

Til/ Sesame Ladoo

Makes: 15-17 medium sized     Prep. Time: 15-20 mns   Making/ Binding Time: 15 mns

Ingredients: 

2 cups unpolished til/sesame seeds

1 cup crushed jaggery (adjust as per taste)

1 1/2 tsp cardamom pwd

1/2 tsp nutmeg pwd

Step1: Roast the til/sesame seeds on medium flame stirring continuously till they change color. Let them cool.

Step 2: Put the roasted til/ sesame into the grinder & grind coarsely.

Step 3: Add jaggery, cardamom pwd, nutmeg pwd & grind till fine & mixed well.

Step 4: Roll ladoos out of this mix, store and enjoy as a healthy dessert in winter.

Note: You can also add some Cashews or Almonds if you wish. Coarsely crush & add.

A Secret Bake!!

How would you feel if you are biting a piece of chocolate cake & something suddenly struck your teeth....and when using your super fabulous testing skills, you try to identify what was that...and suddenly you realize, it was an almond or a pistachio or a raisin!! How would you feel then?? Won't  you feel as if it is some secret within that bake? Does that sound funny....but that was something Y felt after having the first bite of this cake which I surprisingly made on the 1st day of this year and so I thought of naming it this way.

After the Winter Special- Mawa Ladoo post this one is again dedicated to one of the same categories- The Dry Fruits!! After sharing with one of my friends about what did I do on the New Year, he composed a Quatrain for my post understanding my special love for Dry fruits this season. Would like to share it with you all here:

Rooms shift seasons, sometimes in Summer & sometimes in Winter

Tastes shift occasions, sometimes in Watermelon & sometimes in Almond

Its a taste, its a passion

Its a journey, its a bond!!

- Amit Ghosh

This is a simple chocolate cake with some dry fruits added to it. I assure you, it will not last longer once you give it a try :)

Dry Fruit Chocolate Cake

Serves: 3-4                Preparation Time: 15 mins                      Baking Time: 20-30 mins

Ingredients:

1 cup whole wheat flour + 1 tbspn for dusting the pan

1 egg

1/4 cup refined vegetable oil

1/2 cup milk

3/4 cup granulated sugar

2 tbspn cocoa pwd

1 tsp vanilla essence

1 1/2 tsp baking pwd

small pinch of baking soda

7-8 raisins

1/2 tsp ghee

Coarsely Powder:

3 cashews, 3 pistachios, 3 almonds, 2 dry dates( kharik)

Step 1: While you prepare the batter, keep the Pressure cooker on the gas stove to preheat. Refer Pressure Cooker Magic- Choco Lava Cake post.

Step 2: Grease a pan with oil & whole wheat flour. Keep aside & work with the batter.

Step 2: Sieve whole wheat flour, baking pwd, baking soda & cocoa pwd. Mix well & keep aside.

Step 3: Heat ghee in a pan & saute the raisins till golden. Set aside.

Step 4: Beat the egg & oil till smooth & creamy. Add milk & mix well.

Step 5: Add sugar & beat well till it dissolves & gives a creamy liquid base.

Step 6: Add vanilla essence. Add the whole wheat flour mix prepared in Step 2 in batches. Mix well. Make sure not to overbeat now. It should just be mixed nicely with the liquid base.

Step 7: End up adding the powdered Dry Fruits & golden raisins. Mix again.

Step 8: Pour the batter in the greased pan. Put the pan in the preheated pressure cooker. Cover with a plate placed upside down.

Step 9: Cook on a medium flame for 15 mins. Reduce the flame & cook till the knife inserted comes out clean. 

Step 10: Once cooled, remove from the pan & serve with a cup of Ginger Tea!! Heaven!! :)

Note: You may vary the type of Dry Fruits and their quantity as per your choice! I ran out of walnuts but they will surely add a crunch!

Winter Special - Mawa Ladoo

Winter....Cold...it has already geared up here...all over in Maharashtra... the temperature is falling down. May be this is the first time it is so cold right in the month of December. It never starts so early. If the nature had taken a step ahead...why not me then?? :)

Winter for me means time to pull up a blanket, snuggle up close to your loved one & enjoy a hot cup of tea or coffee! But for Grand Moms & Moms, winter also means something else...time to prepare various types of ladoos with oil seeds like groundnuts, sesame & plenty of dry fruits & ghee....simply mouth melting!!

Mawa Ladoo

Since I have been promoted to a 'Mom' now....I too thought of adding some nutrition to my baby's diet (adults will offcourse enjoy ;) ) by preparing this rich ladoos which Kaku prepares. She never missed sending them to me..all the way from Nagpur...in every winter & Y was the first to finish them up!! But this time, I decided to try out the "Mawa ladoos" (as Kaku calls them) myself! Thanks to her for the ladoos & also permitting me to share this wonderful & simple recipe with you all....

Before I start....something about having dry fruits in winter season:

Due to the cold weather in winter, what the body needs is a lot of energy. Winter is the season in which heavy food (like dry fruits) can be easily digested. Dry fruits are all a powerhouse packed with minerals, vitamins, various nutrients and the very important Omega-3 and 6 fatty acids. These fatty acids are very important for the body but cannot be produced by the body itself. They help to build your brain power and are vital for growing children. They help in keeping the skin soft & supple in the dry weather of winter season (really important!! :) ).

So how about preparing these ladoos, loading them up with all healthy goodies & indulging yourself the healthy way this winter...what say???

Winter Special - Mawa Ladoo

Makes: 30-35 medium size             Preparation Time: 30 mins               Rolling Time: 30 mins

Ingredients:

250 gms kharik/ dry dates

2 cups grated dry cocnut

100 gms cashews

100 gms almonds

100 gms Walnuts

50 gms Pistachios

50 gms Godambi/ Marking Nut/ Marsh Nut/ Oriental Cashew Nut

50 gms Edible Gum/ Resin

50 gms Charoli/ Chironji

30 gms  raisins

1 cup powdered sugar (adjust as per taste)

1 cup ghee

2-3 tbspn khus-khus/ poppy seeds

1/2 tsp Nutmeg pwd

1/2 tsp cardamom pwd

Step 1: De-seed & cut the kharik (dry dates) into small pieces.

Step 2: Heat a pan/ kadhai. Dry roast the kharik (just to help it loose the moisture if any) approx. 5 mins. Set aside.

Step 3: In the same pan, dry roast the Poppy seeds, Coconut, Godambi (Marking Nut). Powder the poppy seeds & set aside.

Clockwise: 1. Mixed Kharik & Coconut 2. Fried Edible Gum/ Resin 3. Roasted & powdered Poppy seeds

Step 4: Heat 1 tbspn ghee & toss the raisins till golden. Set aside.

Step 5: Add rest of the ghee. Once its hot, deep fry the edible gum/ resin till it nicely fluffs up!! Make sure you are patient at this stage & no hurry since it can remain uncooked from inside.

Step 6: Now get all set with your grinder. Mix the kharik & coconut (only kharik is difficult to be powdered, hence this step).

Step 7: Put the fried edible gum/resin in the blender & blend once. It will become fine in no time. Set aside.

Step 8: In 2-3 batches, grind the kharik+coconut mixture to fine powder.

Step 9: Now mix all the nuts. In small batches, grind them to powder (a bit coarse will also do!)

Step 10: Mix all the powders in a big pan. Add cardamom & nutmeg pwd. Add raisins & powdered sugar. Mix well.

Step 11: Now warm the ghee used in Step 5 to fry the Edible gum/ resin. Once warm, pour this above the mixture. Mix well.

Step 12: Now you can easily bind the ladoos out of this mixture as per the size you like!!

Dates- تمر

Pressure Cooker Magic- Choco Lava Cake

@Home, we mostly prefer the spicier cuisine, however, I wanted to start with something sweet for the first recipe post here & so here comes something just delicious & mouthmelting!!

Dominos launched the Choco Lava Cake & I started drooling for it!! Warm & enjoy the chocolate cake with the soft, creamy chocolate lava which melts in the mouth...mmmm yummmy!! I still remember the fear I had in my mind while baking the first basic cake...but I assure it to the beginners that baking is just like wine...the more it ripes with your practice..the more it improves...so just go ahead & do it!! 

Here's the recipe for the choco-lava cake which I have baked in a Pressure Cooker. The best part of the cake is the complete wheat flour (atta) & no maida used in the preparation...which makes it healthier for all in the family. I dont have an OTG as of now, but I know Y is surely thinking of buying one...watching my craze towards baking ;)...& I will offcourse compel him for that..just by making him "eat & burpp!!"!! Heyy, but the pressure cooker also works nothing less than the OTG for me...just the same tastes...the same smell..which emanates all over the house...makes you all crave for the new bake...so here comes the pressure cooker magic..

Choco- Lava Cake

Serves:4              Preparation Time: 20 mins             Baking Time: 30 mins

Ingredients:

2 eggs

3/4 bowl Wheat Flour + some more for greasing

1/2 bowl granulated sugar

1/3 bowl refined sunflower oil or any vegetable oil

1 & 1/2 tsp baking pwd

1/2 tsp eating soda

4 tbspn unsweetened cocoa pwd

1 tspn vanilla essence

Ingredients for Choco Lava:

1 bowl Amul Fresh Cream

1 small Cadbury Bournville dark chocolate

1/3 bowl unsweetened cocoa pwd

4 tbspn powdered sugar

Step 1: Prepare the filling:

Heat the cream till it just starts boiling. Break the dark chocolate in a bowl. Pour the cream over the chocolate. Add sugar. Stir well. Add a little cocoa pwd at a time & keep stirring to form a smooth & creamy chocolate lava. Let the filling cool completely till you prepare the cake batter.

Pre-heating the Cooker

 Step 2: Place the cooker on the gas stove on the small burner & least heat. It is advisable to use the cooker plate to avoid direct heat to the moulds. (This is pre-heating)

Step 3: Sieve the atta, baking pwd & baking soda together with the Maida strainer (with smallest holes). Add cocoa pwd to this & mix well. Keep aside.

Step 4: Beat the sugar & oil till smooth & creamy. Add eggs to this & beat again. I use a manual egg beater for this. An electronic egg beater can also be used but make sure not to overbeat. Add vanilla essence. Add the sieved flour (little at a time) to this mixture & beat till all the ingredients are just mixed well.

Step 5: Grease 4 small bowls with oil & atta. Fill half the moulds with cake batter. Place a tbspn of filling right in the middle (be careful!!). Now pour some more batter on the top to cover the filling completely. The moulds should be 3/4th filled. Finally the preparations are over!!

Step 6: Now place the moulds in the oven & cover the cooker with a plate kept upside down which will also allow the steam to escape. Keep on the medium heat & let it bake for 20 mins. Do not open the cooker for 20 mins. After 20 mins open the lid & check to see if the cake rises well & leaves the moulds from the ends. Now reduce the heat to minimum & keep it for another 10 mins. Turn off heat. Take out the moulds & let them cool.

Clockwise: 1. Cake Batter 2. Filling places in the center 3. Filling covered  with cake batter 4. Moulds placed in the cooker

Step 7: Its all ready now!! You can use all your creativity for the icing part or can have it just the way it is!! Creamy & delicious...I bet!!

Few Clicks: Had put some fresh cream & sugar granules over the cake before serving

Happy Baking!!