Wednesday, January 13, 2021

Til Ladoo or Til Gun Ladoo or Sesame Ladoo

 

Til Ladoo or Til Gun Ladoo or Sesame Ladoo is a traditional sweet made during Makar Sankranti. This sweet is made with two main ingredients like sesame seeds and jaggery.



Til Ladoo or Sesame Ladoo



Makar Sankranti is a harvest festival known by different names such as Pongal, Lohri, Bihu, Maghi and many other names. It is celebrated at the end of winters.


Some of the common food items eaten on Makar Sankranti are Til Gun ladoos, Puran Poli, Khichdi, Moongphali, Gajak, Gajar ka Halwa, and many others.


Here I’m making Til Gun Ladoo, which is a fuss free sweet, its a super delicious recipe so do give it a try! The best part of this recipe is that it is totally vegan, gluten-free and super healthy. It can be made in less than 20 minutes.


This traditional sweet delicacy is made with two main ingredients like sesame seeds and jaggery. You can also use nuts like walnuts, almonds and peanuts. I’m using peanuts in these ladoos. I’m also using desiccated coconut as it helps in binding the ladoo and helps to store the ladoo for a longer time.


Do try this recipe, I'd love to hear how it turns out for you?



Til Ladoo or Sesame Ladoo



How to make Til Gun Ladoo or Sesame Ladoo


Serves : 3-4 People
Preparation Time : 5 minutes
Cooking Time : 20 minutes
Author : The Food Root


Ingredients 


3 cups sesame seeds
1 cup organic jaggery, crushed
1/2 cup desiccated coconut (optional)
3/4 cup of nuts (optional)
like walnuts, almonds or peanuts. I’m using peanuts here.



Method


1. Roast white sesame seeds in a pan on medium heat for 4-5 minutes. Keep stirring so that it doesn’t burn. Transfer it to a plate. I have kept aside half cup of roasted sesame seeds in a bowl so that we can roll the ladoo in the last.


2. In the same pan, roast peanuts for at least 3 minutes on medium flame than peel off the skin. Than, roughly chop it and transfer it to the same plate.


3. Next, add desiccated coconut in a pan and roast it for 2-3 minutes and transfer it to the same.


4. When all the three ingredients cool down, (sesame seeds, peanuts, and desiccated coconut) coarsely grind them in a food processor for a minute. Add crushed jaggery and grind it again for 30 seconds and transfer it to all of this in one plate.


5. Next, make ladoos with your hands to form a ball. Now roll the ladoo in the 1/2 cup of sesame seeds which you have kept aside to add the texture and you are good to go. Your Til Gun ladoo is ready to serve.



Notes


1. You can use any type of nuts like walnuts, almonds or peanuts. Though I used peanuts just make sure when you are using peanuts remember to peel off the skin.


2. If you are allergic to desiccated coconut or any nuts you can skip it. 


3. You can increase or decrease the jaggery as per your taste.


Wednesday, December 23, 2020

Arbi Kay Pattay or Colocasia Leaves

 

Arbi kay pattay also known as Colocasia leaves is a traditional Gujarati dish, made with big green leaves. The chickpea flour based batter is applied on the leaves and is tightly rolled up, steamed, cut, sliced into one inch roll than sautéed into a tomato paste.


Arbi kay pattay or taro is a vegetarian dish, served as a side dish or as a light main. This dish can get ready in 45 minutes or less. These are an absolute game-changer. You may be surprised at how great they will taste!


Arbi kay pattay or taro is a vegetarian dish, served as a side dish or as a light main. This dish can get ready in 45 minutes or less. These are an absolute game-changer. You may be surprised at how great these taste!


This recipe can be made as a crispy Indian snack-appetizer or as a perfect side dish with your meal. It is sure to be loved by your friends and family!


This is how my grandmom use to make and now my Mom use to follow the same recipe. I use to observe both of them. My Mom made this recipe just a week back, so I thought about posting this recipe on my blog.


You can use pressure cooker, microwave, instant pot or your regular steamer basket if needed. We are using the regular steamer for steaming taro.


Apply chickpea flour batter on the leaves and tightly roll them up. Now, grease some oil on the steamer and place those leaves on the regular steamer basket, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the other side too. Keep it aside to cool.


You can the slice the colocasia leaves into one inch thick roll than sauté them into the tomato paste, serve it with chapati or enjoy it as a starter.


I make the tomato sauce with no onion and no garlic. Though if you want you can add both onions and garlic.


Arbi kay pattay or taro is a vegetarian dish, served as a side dish or as a light main. This dish can get ready in 45 minutes or less. These are an absolute game-changer. You may be surprised at how great they will taste!



HOW TO MAKE ARBI KAY PATTAY


The process of making Arbi kay pattay is little long as there are various steps involved into it.


1. Preparation - The Colocasia leaves are available in any Asian grocery store or farmer’s market. Just pick the fresh green ones. 

2. Prepare the batter - Wash, dry and trim the stems. Make thick Chickpea flour batter, and apply it on the leaves and tightly roll it up.

3. Steaming - Steam the leaves in a steamer for 15-20 minutes till the colocasia leaves gets nice golden color than carefully flip at the other side too. 

4. Assemble - Keep it aside to cool. When they cool down, slice and cut each taro into 1 inch thick roll.

5. Tempering - Heat a hot pan, stir it by melting a butter into a pan. Add pinch of asafoetida, chopped tomatoes and sauté them for 5 minutes on low flame than add spices like salt, red chilli powder, coriander powder, cumin powder, garam masala and stir-fry them for a minute.

6. Add colocasia leaves - Add arbi kay pattay or taro in the tomato paste and garnish them with cilantro leaves. Mix them to give it a nice flavour and serve it with chapati or enjoy them as a starter!



STEP BY STEP TO MAKE COLOCASIA LEAVES

 


1. This is how Taro leaves look like. Rinse the leaves first, and pat them dry.


Rinse the leaves first, and pat them dry.


2. In a mixing bowl, add all the ingredients mentioned for the batter - chickpea flour, salt, red chilli powder, coriander powder, carom seeds (ajwain), green chillies, garam masala also squeeze the lemon into it. Add some water slowly to make a thick paste.


This is a chickpea batter which includes chickpea flour, salt, red chilli powder, coriander powder, carom seeds (ajwain), green chillies, garam masala, lime as well . Add some water slowly to make a thick paste.


3. Remove the thick stem of the leaves and gently apply the paste using hands preferably spread it all over the leaf and roll it up. Prepare all the leaves like this.


Spread the chickpea batter than roll the colocasia leaves.


4. Repeat these steps for all the 5 leaves and keep them ready.


Repeat these steps for all the leaves.


5. You can use pressure cooker or an instant pot or your regular steamer basket if needed. We are using the regular steamer so grease some oil and place those leaves in the steamer, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the other side too. Keep it aside to cool.


Steam them in the regular steamer basket.


6. When they cool down, cut each taro leaves into 1 inch thick roll.


When they cool down, cut each taro leaves into 1 inch thick roll.


7. For tempering heat a hot pan, stir it by melting a butter in a pan. Add pinch of asafoetida, stir-fry it for a minute. Add chopped tomatoes, sauté for 5 minutes on low flame than add spices like salt, red chilli powder, coriander powder, cumin powder, garam masala and stir-fry them. Add colocasia leaves or taro and mix them in tomato sauce and serve it with chapati or eat them as a starter and enjoy!!


Step by Step Process of making Colocasia leaves or Arbi kay Pattay



ARBI KAY PATTAY OR COLOCASIA LEAVES

Serves : 3-4 People
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Author : The Food Root


For making 5 Arbi Kay Pattay or Colocasia Leaves Recipe

Ingredients

For the Chickpea Batter



½ cup chickpea flour
¼ tsp coriander powder
¼ tsp carom seeds (ajwain)
¼ tsp red chilli powder 
¼ tsp garam masala powder
2 green chillies
Squeeze ½ tsp lime juice
¾ tsp salt (or to taste)


For Tempering


2 tbsp cooking oil
2 tomatoes, chopped
pinch of asafoetida
½ tsp coriander powder
½ tsp cumin powder
½ tsp red chilli powder
¼ tsp garam masala powder
¾ tsp salt (or to taste)
chopped cilantro leaves for garnishing



Preparation


1. Rinse the colocasia leaves and pat them dry.


2. Place another leaf upside down and trim the stem of the leaves.


3. Meanwhile make the chickpea batter. To make the batter - take a big bowl, add all the ingredients like chickpea flour, salt, red chilli powder, carom powder, green chillies, coriander powder, and squeeze half lime juice. Add some water slowly to make a thick paste.


4. Apply the paste all over the leaf using the hands. Prepare all the leaves like this.


5. We are using the regular steamer basket for steaming the leaves. Grease some oil on the steamer and place the leaves on the steamer, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the same time other side too. Keep it aside to cool.


6. Cut each roll into 1 inch thick slices.


7. For tempering heat a hot pan, stir it by melting a butter in a pan. Add pinch of asafoetida stir-fry it for a minute, than add chopped tomatoes, sauté for 5 minutes on low flame or so than and add spices like salt, red chilli powder, coriander powder, cumin powder and stir-fry it for a minute.


8. Add colocasia leaves or taro, garnish with chopped cilantro leaves, mix them to give it a nice flavour and serve them with chapati or you can also enjoy them as a starter!



Notes


1. You can also fry them in a oil after steaming and eat them as a starter.

2. You can also steam colocasia leaves in your regular steamer, microwave, pressure cooker or an instant pot.

3. You can also use a pinch of turmeric powder while cooking arbi kay pattay.

4. Squeezing lime juice in the chickpea batter is totally optional.

5. I make the tomato sauce with no onion and no garlic. Though if you want you can add both onions and garlic. 

Tuesday, December 1, 2020

Mushroom Butter Masala


Mushroom Butter Masala is a delicious dish made from mushrooms, onions, tomatoes, milk, cream and Indian spices.


Mushroom Butter Masala is a delicious dish made from mushrooms, onions, tomatoes, milk, cream and Indian spices.



This is a semi-dry gravy recipe using mushrooms. It’s an easy no-grind mushroom masala recipe. You can easily make this recipe in 30 minutes or less. I love simple gravy recipes where I don’t have to grind anything. There are various variations to make this recipe. You can make this recipe as a fry, gravy, snack or as a filling.


Mushroom Butter Masala recipe is a great accompaniment to any Indian lunch spread. I'm a mushroom lover and have tried this recipe lot of times. It can be mostly eaten with chapatis, naan or with rice. It's a great comfort food and is simplest of them all. I just love the color and the taste. The cream adds the extra flavor. It's a must try recipe, if you are a mushroom lover!! 


 

Mushroom Masala is a semi-dry gravy recipe using mushrooms. It’s an easy no-grind recipe. You can easily make this recipe in 30 minutes or less.



How To Make Mushroom Butter Masala

 


You don’t need lot of veggies and spices to make mushroom masala recipe. You can totally experiment with it. The main ingredient of this recipe is mushroom itself. Other than that there are 2 main ingredients of this recipe are are milk and cream. And to make this vegan you can also substitute them with vegan milk, vegan cream and vegan butter.



2 cups of mushrooms



Heat butter in a pan. Add garlic, ginger, chopped onions and green chili and sauté until translucent. Add chopped tomatoes in a pan to form a smooth paste. Next, add the mushrooms and sauté until it develops some color. Add all the spices like salt, red chili powder, turmeric powder, coriander powder, garam masala to the cooked mushroom masala. Cover it with a lid. This might take about 4 to 5 minutes. Add milk, and bring to a boil. Add full-fat cream mix well, and cook for one minute or until you get the desired consistency. Garnish with coriander leaves and serve hot.



2 cups of sliced mushrooms


Well just thinking, when these moments will pass? But I do feel it has made us all realize what truly is important in our lives. Hope things get back to normal asap.



Mushroom Butter Masala | Mushroom Makhani


Serves : 3-4 People
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Author : The Food Root


Ingredients 


2 tablespoons Butter
2 cups Mushrooms, chopped
4 Garlic cloves, chopped
2 Green chilis chopped
1-inch piece ginger, grated
2 Onions, chopped
3 medium sized Tomatoes, chopped or grind
1/2 teaspoon Red chili powder
1/2 teaspoon Turmeric powder
1/4 teaspoon Garam masala powder
3/4 teaspoon Coriander powder 
Salt, to taste
1/4 cup Milk
2 tablespoons full-fat Cream
Coriander leaves, for garnish



Preparation 


1. Heat butter in a non-stick pan.

2. Add garlic and ginger and sauté for about 2 minutes.

3. Add chopped onions and green chili and sauté until translucent or for about 3-4 minutes.

4. Meanwhile, add the chopped tomatoes in a pan to form a smooth paste.

5. Next, add the mushrooms and sauté until it develops some color.

6. Add all the spices like salt, red chili powder, coriander powder, turmeric powder to the cooked mushroom masala. Cover it with a lid. This might take about 4 to 5 minutes.

7. Add milk, and bring to a boil. This will take another 2-3 minutes.

8. Add full-fat cream, and garam masala, mix well, and cook for one minute or until you get the desired consistency.

9. Garnish with coriander leaves and serve Mushroom Butter Masala hot with rice or chapatis.


Notes:


1. You can also substitute non dairy milk, non vegan butter, non dairy cream with the vegan options. There are various options available in the market.

2. If you want to skip onions and garlic from the recipe, you definitely can.


Saturday, October 31, 2020

Kheer or Rice Pudding

 

Kheer or Rice Pudding prepared with the goodness of rice, milk, sugar, and garnish with crushed cardamom, dry fruits and nuts like pistachios, cashews and raisins.


Kheer or Rice Pudding prepared with the goodness of rice, milk, sugar, and garnish with crushed cardamom, dry fruits and nuts like pistachios, cashews and raisins.


Rice Kheer is easy to make, and is a one pan method. My family loves this recipe specially my brother. You can serve it both warm and and chilled and keep the leftover rice kheer in the refrigerator.


Kheer is generally made on the Sharad Purnima which is a harvest festival celebrated on the full moon day, marking the end of the monsoon season. It is considered to be the birthday of Goddess Laxmi. This year Sharad Purnima is falling on 30 October 2020.


As per ritual, kheer is left overnight in the moonlight and believe that the rays of the moon on Sharad Purnima has special healing properties. The next day it is consumed and distributed as prasad.



Kheer or Rice Pudding prepared with the goodness of rice, milk, sugar, and garnish with crushed cardamom, dry fruits and nuts like pistachios, cashews and raisins.


Kheer or Rice pudding is a popular dessert across the country as it is quick and easy to make. It can also be prepared on the holidays or special occasions like Diwali which is coming after a week or two.


Here is an easy recipe which you can give it a try. Write down in the comments below what you think about this recipe.


Kheer or Rice Pudding prepared with the goodness of rice, milk, sugar, and garnish with crushed cardamom, dry fruits and nuts like pistachios, cashews and raisins.


Kheer or Rice Pudding


Serves : 6 People
Preparation Time : 15 minutes
Cooking Time : 1 hour
Author : The Food Root


Ingredients


1 litre full fat milk
1/4 cup basmati rice
1/2 cup of sugar
Garnish it with crushed cardamom or your favorite choice of dry fruits or nuts like pistachios, cashews and raisins


Method


1. Rinse basmati rice with water to remove excessive starch.

2. Then soak the basmati rice for at least 15-20 minutes.

3. Take a deep pan and boil the milk on low flame.

4. Add rice and boil the milk and rice on low flame. 

5. You can add 1 cup of water, this step is totally optional.

6. Now keep stirring the rice, milk and water (in case if you added) so that the milk does not stick to the bottom of the pan.

7. Continue to cook on the stove, and keep stirring it on low flame. 

8. Now when you realise that the kheer is almost 80% cooked, add sugar.

9. Keep stirring sugar for next 10 minutes or till it turns light brown.

10. Turn off the flame, and add cardamoms and your favourite nuts by slicing them.

11. You can also garnish the rice kheer by these dry fruits.

12. Serve it both warm or chilled and keep the leftover rice kheer in the refrigerator.


Notes :


1. Use basmati rice (or kheer wale chawal) as they are the best to make Kheer or Rice Pudding.

2. Use condensed milk in the kheer as it helps in making your kheer more sweet.

3. You can also add brown sugar instead of white if you want.

4. Adding 1 cup of water while boiling rice and milk together, is totally optional. (This trick of adding water helps as the mixture of rice pudding begins to thickens a lot.)

5. You can also garnish it with saffron strands.

6. In case you like cardamoms or dry fruits, you can slice them and add them in the kheer.

7. You can serve the kheer both warm or chilled and keep the leftover rice kheer in the refrigerator.


Wednesday, October 28, 2020

Lemon Pickle With No Oil and No Cooking


Lemon Pickle With No Oil and No Cooking



Lime pickle is a traditional Indian condiment made with lemons and spices, adding oil and cooking with extra spices is a choice. Lemon Pickle is also known as “nimbu ka achar” in Hindi. It’s a popular condiment served in India. Lemon Pickle With No Oil and No Cooking is quick and easy recipe and tastes great.


Lemon pickle is made with few basic ingredients like coriander powder, red chilli powder, turmeric, asofoetida, sugar, salt, and of course lemons. It’s a no-fuss pickle recipe. You don’t need to pan-fry any extra spices so which we usually do in these kind of Indian lemon pickles, so No Oil or No cooking or pan-frying any other spices.


You can also add sugar which is optional. Try them with juicy lemons. Regular lemons will also do. It’s a delicious condiment and I am sure you’ll love it. 


Lemon pickle recipe is one of the most easiest pickle recipe which any beginner can also make as it requires no oil and no cooking so do try this and let us know how you like it. You can also pin the recipe :- 


Lemon Pickle With No Oil and No Cooking


Lemon Pickle With No Oil and No Cooking


Serves : 4 People
Preparation Time : 15 mins
Total Time : 15 mins
Author : The Food Root


Ingredients 


10 medium sized lemons
1 tbsp crushed coriander powder
1 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp asafoetida powder 
1 tbsp sugar (optional)
2 tbsp salt or as per your taste



Method



1. Rinse 10 lemons with water and dry with a soft cloth.

2. Cut the lemons like this, in four sides or however you feel like.

3. Make a pickle mix - add 2 tbsp salt, 1 tbsp crushed coriander powder, 1 tbsp red chilli powder, 1 tbsp turmeric powder, 1 tbsp asafoetida powder, and stir it well till the moisture goes away.

4. Add 1 tbsp sugar (optional), to avoid bitterness

5. Add lemons in the pickle. Squeeze 2-3 lemons and add the lemon juice over the pickle. Sprinkle some salt about 1 tsp all over the lemons.

6. Cover the jar with a lid and keep it in the sunlight for 5-6 days till it get matured. Shake the jar well, everyday. This is done so that the lemon pickle does not get spoilt.

7. Refrigerate the pickle. This tangy lemon pickle will be ready after 5 to 6 days.


Notes :


1. Use fresh and juicy lemons.

2. Avoid using lemons which have become discolored from outside.

3. Keep the pickle in sun for 5 to 6 days or till it has become soft and matured. Everyday, shake the jar well. 

4. After 5 to 6 days, refrigerate lemon pickle so that it has a longer shelf life.

5. Sprinkle some salt about 1 tsp all over the lemons. This is done so that the lemon pickle does not get spoilt.