#jaggery sweet recipes | Explore Tumblr Posts and Blogs

fiveelementfoodfromheaven · 2 years

Text

How to prepare a delicious dessert with karupatti | Five Element "Food from Heaven" | Best Online Organic Store

Karupatti, is a popular sweetening agent in Tamil Nadu. An earthen pot is placed under a palm sapling that is skilfully sliced. In these pots, the sap that drips from the sapling is typically collected during the cooler seasons of the year. Slaked lime is applied to the pots to prevent the sap from fermenting. The unfermented juice is filtered before being heated in iron vats until it bubbles. Once it has cooled, it is put into moulds. Once it is 'set' in these moulds, the karupatti is ready for consumption. Karupatti has emerged as a popular sugar alternative among those who are health-conscious due to its high iron content.

Karupatti Halwa is a melt-in-your-mouth dessert made with rice flour, modified palm sugar syrup, and ghee.

Ingredients you need for preparation:

Palm jaggery – 500g

Rice flour – 100g

Ghee – 300ml

Almond sliced – 50g

Procedure to follow:

Jaggery should be soaked in a litre of water before being boiled and strained to create the syrup.

Take rice flour in a bowl, add coconut milk and mix well. Take the melted jaggery syrup in a pan. Bring it to a boil. Mix thoroughly after adding the rice flour. Keep mixing until the mixture begins to thicken.

Start adding ghee little by little and keep mixing. At a point, the mix will get really thick and the coconut oil from the coconut milk will start to leave.

Heat little ghee in a pan, add cashews and kishmish, and fry till golden. Add this to the halwa and mix well. At one point the oil will come out completely.

Now pour this into a greased pan and let it set for 2 to 3 hours.

Devour the taste of Indian dessert made with Karupatti from Five Element “Food from Heaven”, which is a perfect dessert for every season and everyone's favourite.

#five element food from heaven #karupatti #palm jaggery #recipe for palm jaggery sweet #karupatti halwa #halwa #healthy sweeteners #healthy lifestyle #healthy life choices #five element #organic food #organic produces

0 notes

najia-cooks · 10 months

Text

Cranberry chutney

Sweet, tart, jammy cranberries evolve into the subtle aromatics of cumin, mustard, and bay leaf before rounding off into a smooth, even chili heat in this Anglo-Indian-style chutney. It's excellent in place of cranberry sauce on all kinds of roasts, meat pies, flatbreads, sandwiches, and charcuterie boards.

The cooked fruit-and-vinegar chutneys made by English cooks during the British colonization of India were inspired by the fresh and pickled Indian condiments that English traders and soldiers—including those in the East India Company's military arm—had acquired a taste for, but substituted locally familiar produce and cooking methods for Indian ones. "Indian" recipes began appearing in English cookbooks in the mid-18th century, inspiring and fulfilling a desire for the exotic and, effectively, advertising colonial goods. The domestic kitchen thus became a productive site for the creation and negotiation of colonial ideology: the average English housekeeper could feel a sense of ownership over India and its cultural and material products, and a sense of connection to the colonial endeavor desite physical distance.

This sauce, centered around a tart fruit that is simmered with sugar and savory aromatics and spices, is similar in composition to an Anglo-Indian chutney, but some Indian pantry staples that British recipes tend to substitute or remove (such as jaggery, bay leaf, and mustard oil) have been imported back in. The result is a pungent, spicy, deeply sweet, slightly sour topping that's good at cutting through rich, fatty, or starchy foods.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

1/2 cup dried cranberries (krainaberee), or 1 cup fresh or frozen

5 curry leaves (kari patta), or 1 Indian bay leaf (tej patta)

1/2 tsp cumin seeds (jeera)

1/2 tsp black mustard seeds (rai)

3 Tbsp jaggery (gur / gud)

1-3 small red chili peppers (kali mirch), to taste

1/2” chunk (5g) ginger (adarakh), peeled

1 clove garlic (lahsun)

1/2 red onion (pyaaj) or 1 shallot

1 Tbsp mustard oil (sarson ke tel)

1/3 cup (80 mL) water

Pinch black salt (kala namak)

Curry leaves can be purchased fresh at a South Asian grocery store. If you can't find any, Indian bay leaves can be used as a substitute (the flavor isn't per se similar, but it would also be appropriate in this dish). Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein.

Instructions:

1. Pound onion, garlic, ginger, and chili to a paste in a mortar and pestle; or, use a food processor.

2. In a thick-bottomed pot, heat mustard oil on medium. Add curry leaves or tej patta and fry until fragrant.

3. Add cumin and mustard seed and fry another 30 seconds to a minute, until fragrant and popping.

4. Lower heat to low. Add aromatic paste and fry, stirring constantly, for about 30 seconds, until fragrant.

5. Add cranberries, jaggery, black salt, and water. Raise heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring often, until thick and jammy. Remove from heat a bit before it reaches your desired consistency, since it will continue to thicken as it cools.

Store in a jar in the refrigerator for 2-3 weeks.

#Anglo Indian #fusion #Christmas #cranberries #dried cranberries #curry leaves #tej patta #mustard oil #jaggery #cooking #gluten free #condiments #Indian

150 notes · View notes

shabdchadha · 2 years

Text

Important points to keep in mind for living a healthy life.

Remove Refined Food products from your diet.

- Refined food products like refined wheat flour, refined oil, chips, noodles, candies, and other junk food are very harmful for our health. They are linked to many chronic illnesses like inflammatory diseases, fatty liver, diabetes etc. So stop consuming them on a regular basis. Once in while is fine but not daily

Minimise the use of sugar in your diet.

- Sugar tastes very good and once we eat it our tongue wants more, but it is harmful for our bone health and causes diseases like diabetes, obesity, inflammation in our body. So stop consuming sugar and sugary products like candies, cakes, pastries etc. Use healthy sweeteners like jaggery and date powder instead. Stay tuned for Recipes of healthy cakes, sweets etc.

Include a variety of fruits in your diet.

- We should eat atleast 2-3 different types of seasonal fruits daily. You can choose any fruit. Fruits are a combination of taste and health. Fruits alkalis the body and all fruits have different benefits and we will sharing them soon.

Eat more veggies

- Veggies are more nutritious than fruits and should be consumed daily. You can choose any vegetable to include in your diet but consume different veggies the next day.

Meals on time

- Today many people are having late night dinners which is not good for our health, as food can't be digested properly and our sleep also get disturbed. We should eat all our meals on correct time. Dinner should be done around between 7-8 pm or atleast two hours before bed time.

Sleeping on time

- Today there our many people who sleep around 1 or 2 am or late than that but sleeping at a correct time is very important. Our body recover when we sleep and if we sleep to late then our body doesn't get time to recover. Sleeping late can also cause insomnia. So start sleeping before 10 pm.

Excercise

- Today, most of the people are busy in their work and don't excercise daily. Physical activity is very important for our body to be active. Less physical activity or less movement of body is linked to many chronic health conditions. We should have atleast 1-2 hours of excercise or any physical activity like playing any outdoor game such as badminton, cricket etc.

#health #health & fitness #healthy #healthy lifestyle #healthy living #healthy food #healthy habits #health is wealth

2 notes · View notes

hilal-grill · 2 years

Text

Halwa Poori Ingredients and Recipe

This recipe has a lot of different elements. You'll find information on Deep-fried whole wheat poori, Suji ka halwa, Dried spicy black chickpeas, and Chana masala. Using these ingredients, you'll be able to make a delicious and wholesome snack. Halwa Poori Recipe:

Suji ka halwa

To make suji ka halwa, start by adding semolina to a pan. Heat it over a medium flame, stirring frequently. Once the raw smell is gone, stir in cardamom powder and sugar. Stir for about five minutes. After that, add the chopped nuts, raisins, coconut and khoya. Cook until the mixture reaches the desired thickness. Add ghee or water as needed.

Suji ka halwa is traditionally made with semolina and sugar, though some versions may contain other sweeteners as well. Instead of sugar, you can also use jaggery or honey. To make suji halwa with milk, simply add milk to the mixture. For extra flavor, you can add various fruit pulps. Suji halwa is usually served as a sweet snack or Prasad during festivals.

The first step in preparing suji ka halwa is to heat the milk and water. You can use a microwave to heat it up for a few minutes. Then, place the sooji in the hot mixture. Continue to stir until the mixture is silky and golden brown. You can then add almonds and pistachios.

Suji ka halwa is a traditional dessert in Pakistan. It is also commonly served as a parsad on religious occasions and is quick and easy to make. To make suji halwa at home, you'll need a few simple ingredients and about twenty minutes to prepare it.

Suji ka halwa can be stored in an airtight container for up to seven days, or for up to three months if kept in the freezer. Just remember to reheat it before eating. Besides, it is best served warm. You can serve it with a hot or cold poori.

Sooji halwa is a delicious dessert that's easy to make. Unlike other desserts, this delicious treat can be prepared quickly, and doesn't require many ingredients. To prepare this delicacy, all you need is a pan and a bit of ghee. After five minutes, the sooji will be light pink, but you'll need to stir it constantly to make it brown. You can continue cooking it for an additional five or ten minutes to reach the desired consistency.

Suji ka halwa is an halal classic dessert that is rich and full of flavor. It can be made with only a few simple ingredients and is perfect for the novice cook. Suji halwa is also easily doubled or tripled, making it a perfect dessert for any occasion.

Deep-fried whole wheat poori

Deep-fried whole wheat poori is an Indian fried bread that is made of whole wheat flour and is puffed to a golden brown perfection. It is one of the most popular fried breads in India and is often served with a spicy vegetable curry. The dough is prepared by mixing whole wheat flour with water and salt.

The dough for poori can be made by using all purpose flour or a gluten-free mix. To make the dough, combine the flour, salt, and water in equal amounts. Work the dough into a slightly stiff dough, and divide into lemon-size balls. Roll each ball into a disc about one-sixth inch thick. Using a rolling pin, gently press the edges into the center. When it is ready to fry, place the rolled poori in hot oil.

The frying spoon should be bigger than a normal spoon. This allows the oil to drain through the mesh. Make sure that you do not scoop too much batter or the poori will be too thin. The aim is to have a crisp and well-rounded puri that holds its shape. Make sure that the flour is of a good quality. If you are unable to find a quality brand, you can use local whole-wheat flour.

Deep-fried whole wheat poori is a versatile dish that pairs well with many dishes. You can use spinach, beetroot, or pumpkin puree instead of water. You can also add dried fenugreek to your poori recipe. To make it more interesting, try substituting beetroot, spinach, or pumpkin puree.

Traditionally, puri is made using wheat flour. However, modern restaurants and tiffin centers use a mixture of wheat flour and all-purpose flour. This difference in ingredients makes a big difference in the taste of the puri. The traditional whole-wheat poori has a nutty taste, while the all-purpose and gluten-free puri have a less nutty taste.

To make deep-fried whole wheat poori, first heat the oil in a heavy-bottomed pan. Then, take a small piece of the dough and gently drop it into the oil. The dough should rise and brown quickly. You can also use a candy thermometer to check the temperature of the oil. Once the poori has risen to the surface of the oil, flip it over and fry until golden brown. Once the poori is golden, remove it to a plate covered with paper towels.

Dried spicy black chickpeas

Dried spicy black chickpeas can be used in a variety of recipes. They can be used as a side dish or chaat. These are also a good source of protein, dietary iron, and fiber. They are usually cooked in a pressure cooker.

To prepare them, soak the black chickpeas overnight. To cook them, place them in a pot and cover it with a glass lid. Cook for about 6 whistles, then remove the lid and add the spices. Stir frequently to prevent burning. When serving, garnish the dish with cilantro leaves. Serve hot! You will be delighted with the taste and texture of this traditional Indian dish!

This recipe is a healthy, low-carbohydrate way to get the nutrients from chickpeas. It has a low-glycemic index, which makes it a great option for a family diet. It is also ideal for growing children, making it the perfect option for a nutritious side dish.

Halwa Poori is a traditional Indian dish made with a sweet, puffed whole-wheat poori and a spicy black chickpea. This dish is often served as a dessert on the occasion of Ram Navami or during the festival of Navratri. Small girls are given these delicious treats as gifts during the festival. It is a classic dish that's loved by kids and adults alike.

Kala chana (black chickpeas) are an excellent source of protein and nutrients. They are naturally gluten-free and vegan. They are also low in fat and have no cholesterol. They're also low in calories and are a rich source of vitamins and minerals. To make this delicious dish, soak the chickpeas overnight.

Dried spicy black chickpeas are one of the most traditional foods of the festival of Navratri. These legumes are rich in antioxidants and are said to reduce the risk of heart attack. They also help maintain the health of blood vessels. They are also high in iron, which helps with energy levels and prevent anemia.

After soaking the chickpeas overnight, they can be cooked in a pressure cooker. The resulting dish can be stored in an air-tight container in the refrigerator for up to three or four days.

Chana masala

Chana masala is a basic ingredient of this delicious dessert. It is prepared by boiling chana in water. You need to cook the boiled chana for at least 10 minutes. While the chana is cooking, you can prepare the puri dough. Mix wheat flour with suji and water, and roll into a thin poori. After the chana is ready, you can serve it with the poori.

If you want to make this dish without a lot of spices, you can simply use a jar of ready-made chana masala. It is easy to prepare, and will add a unique flavor to your recipe. The chana should be soft but not mushy. You can also add a little potato and other ingredients to thicken the mixture.

First, soak the chana for at least 8 hours. After this, transfer it to a pressure cooker. Set it to five or six whistles and cook for about 10 minutes. If the chana is too old, you may have to cook it for longer. If this happens, you can add baking soda.

The main ingredients in halwa poori are semolina and chana. The poori is made with wheat flour, oil, and chana. Chana, a black chickpea, is cooked in water with spices. It is important to soak the chana overnight before cooking it in a pressure cooker. While the chana is cooking, you roast the semolina. After that, you are ready to serve the poori with halwa.

The chana should be cooked until it holds its shape when squeezed. If it is not cooked enough, then it should be mashed and cooked longer. Besides the chana, you can also use whole spices such as bay leaf, half an inch of cinnamon, two cloves, and two green cardamoms. However, if you do not have them, then you can skip them, go to website.

#Halwa Poori #halal food #halal grill #hilal food #phoenix

2 notes · View notes

vijayfoods · 2 years

Video

undefined

tumblr

This easy to make, tasty to eat and extremely nourishing sweet treat will instantly become your favorite. Puff chana chikki has the goodness of fried gram and jaggery will be delicious for the tongue and healthy for the stomach.

#festive #dessert #sweets #recipes #easy recipes #friedgram #chana #chikki #delicious #reel #snack #vijayfoods

2 notes · View notes

gokulsweets · 3 days

Text

Why Gokul Sweets is the Go-To Spot for Festive Sweets

When it comes to celebrating festivals in India, sweets play an integral role in spreading joy and togetherness. No festival is complete without an assortment of traditional and modern sweets to add flavor to the festivities. Among the countless sweet shops in Kolkata, Gokul Sweets has earned a reputation as the go-to destination for the most delectable and high-quality festive sweets. Whether it’s Diwali, Durga Puja, or a family celebration, Gokul Sweets has something special for everyone.

Here’s why Gokul Sweets has become the favorite spot for festive sweets in Kolkata.

1. A Wide Variety of Traditional and Modern Sweets

Festivals are a time to indulge, and Gokul Sweets understands that better than anyone. The shop offers an extensive selection of traditional Bengali sweets, including favorites like Rasgulla, Sandesh, Chomchom, and the quintessential Mishti Doi. Each of these sweets is crafted using authentic recipes passed down through generations, ensuring that the rich flavors of Bengal are preserved in every bite.

But Gokul Sweets is not just about tradition. The shop also offers modern and innovative sweets that appeal to contemporary tastes. From chocolate-coated Sandesh to fusion desserts that combine global flavors with classic Bengali elements, Gokul Sweets caters to all kinds of sweet lovers. This perfect blend of tradition and modernity is what makes the shop stand out, especially during festive seasons when customers are looking for something unique.

2. Exceptional Quality and Freshness

One of the most significant reasons for Gokul Sweets’ popularity is its unwavering commitment to quality and freshness. Every sweet is made with the finest ingredients, including fresh milk, pure ghee, and high-quality sugar, ensuring that every product reflects the brand’s focus on excellence.

The freshness of sweets is particularly crucial during festivals, as customers often buy in bulk or distribute them as gifts. Gokul Sweets takes extra care to ensure that every batch of sweets is prepared daily, guaranteeing maximum freshness. Whether you’re purchasing sweets for yourself or gifting them to loved ones, you can always count on Gokul Sweets to deliver products that are fresh and delicious.

3. Special Festive Collections

What truly sets Gokul Sweets apart during festive seasons is their specially curated festive collections. During major festivals like Diwali, Durga Puja, and Raksha Bandhan, the shop rolls out exclusive assortments that feature a combination of traditional favorites and seasonal specialties. These collections are beautifully packaged, making them ideal for gifting.

During the winter season, for instance, Gokul Sweets offers a range of Nolen Gur sweets, such as Nolen Gur Rasgulla and Nolen Gur Sandesh, which are made with date palm jaggery—a winter delicacy in Bengal. These seasonal specials are highly anticipated by customers and are a testament to the shop’s ability to combine tradition with a sense of occasion.

4. Customer-Centric Service

Apart from offering high-quality sweets, Gokul Sweets is known for its exceptional customer service. The staff is knowledgeable about the different varieties of sweets and is always ready to help customers make the perfect selection based on their preferences or the occasion. Whether it’s assisting with large orders for a wedding or helping you pick out a gift box for Diwali, the team at Gokul Sweets goes the extra mile to ensure a pleasant shopping experience.

Conclusion

When it comes to festive sweets in Kolkata, Gokul Sweets stands out as the ultimate destination for quality, variety, and exceptional service. Whether you’re looking for traditional Bengali sweets or something more innovative to mark the occasion, Gokul Sweets has something for everyone. Their commitment to freshness, dedication to tradition, and ability to innovate make them the go-to spot for festive treats that leave a lasting impression on both the palate and the heart.

#Gokul Sweets

0 notes

thefillingstation1 · 4 days

Text

Traditional Sweets with a Modern Twist: Discover the Benefits of Besan Ke Laddoo

In a world where culinary trends are constantly evolving, there’s something comforting about traditional sweets that have been passed down through generations. Among these, Besan ke Laddoo holds a special place in Indian households. This delightful treat, made from roasted chickpea flour (besan), ghee, and sugar, is not only rich in flavor but also offers numerous health benefits. With the growing interest in healthy eating, Besan ke Laddoo is making a comeback, often with a modern twist. In this blog, we’ll explore the benefits of Besan ke Laddoo and how this traditional sweet is being reinvented for today’s palate.

The History and Tradition of Besan ke Laddoo

Before diving into the benefits of Besan ke Laddoo, let’s take a moment to appreciate its rich history. Besan ke Laddoo is a traditional Indian sweet that has been enjoyed for centuries. Originating from the northern regions of India, this sweet is often prepared during festivals, religious ceremonies, and special occasions. Its simple yet satisfying taste has made it a staple in Indian households.

Traditionally, Besan ke Laddoo is made by roasting chickpea flour in ghee until it turns golden brown and releases a nutty aroma. The roasted flour is then mixed with sugar and shaped into small, round laddoos. These laddoos are often garnished with nuts like almonds, pistachios, or cashews, adding a crunchy texture to the soft and melt-in-your-mouth treat.

Nutritional Benefits of Besan ke Laddoo

One of the main reasons Besan ke Laddoo has stood the test of time is its nutritional value. Despite being a sweet treat, Besan ke Laddoo offers several health benefits, making it a guilt-free indulgence when enjoyed in moderation.

High Protein Content: One of the significant benefits of Besan ke Laddoo is its high protein content. Chickpea flour is rich in protein, which is essential for muscle growth, tissue repair, and overall body function. For vegetarians and vegans, Besan ke Laddoo is an excellent source of plant-based protein.

Rich in Fiber: Besan ke Laddoo is also a good source of dietary fiber. Fiber aids in digestion, helps maintain healthy blood sugar levels, and promotes a feeling of fullness, which can prevent overeating. This makes Besan ke Laddoo a great option for those looking to manage their weight.

Low Glycemic Index: The glycemic index (GI) of chickpea flour is relatively low, meaning it doesn’t cause a rapid spike in blood sugar levels. This is particularly beneficial for individuals with diabetes or those looking to maintain steady energy levels throughout the day.

Source of Healthy Fats: Ghee, a key ingredient in Besan ke Laddoo, is a source of healthy fats that are easily digestible and provide sustained energy. Ghee also contains butyrate, a fatty acid that supports gut health and has anti-inflammatory properties.

Vitamins and Minerals: Besan ke Laddoo is rich in essential vitamins and minerals such as iron, magnesium, and folate. These nutrients are vital for maintaining overall health, including immune function, bone health, and the production of red blood cells.

Modern Twists on Traditional Besan ke Laddoo

While the traditional recipe for Besan ke Laddoo is beloved by many, contemporary chefs and home cooks are finding new ways to reinvent this classic sweet. Here are some modern twists on Besan ke Laddoo that not only enhance its flavor but also add additional health benefits.

Sugar Substitutes: One of the most popular modern adaptations of Besan ke Laddoo is the use of natural sweeteners instead of refined sugar. Ingredients like jaggery, honey, or coconut sugar can be used to sweeten the laddoos, making them a healthier option for those looking to reduce their refined sugar intake. Jaggery, in particular, is rich in iron and can help boost hemoglobin levels.

Incorporating Superfoods: Another trend in modern Besan ke Laddoo recipes is the inclusion of superfoods like chia seeds, flaxseeds, or quinoa. These ingredients not only add a nutritional boost but also introduce new textures and flavors to the laddoos. For instance, adding chia seeds provides extra fiber and omega-3 fatty acids, which are beneficial for heart health.

Vegan Variations: For those following a vegan diet, traditional Besan ke Laddoo can be modified by using plant-based oils like coconut oil instead of ghee. Coconut oil adds a subtle flavor and maintains the laddoo’s soft texture. Additionally, coconut oil is known for its medium-chain triglycerides (MCTs), which are easily converted into energy by the body.

Infusing Flavors: To give Besan ke Laddoo a modern twist, try infusing the laddoos with different flavors. Adding ingredients like cardamom, saffron, or even a hint of cocoa powder can elevate the taste profile of the laddoos. Cardamom, in particular, adds a fragrant aroma and has digestive benefits, while saffron is known for its antioxidant properties.

Nut and Seed Mixes: While traditional Besan ke Laddoo often includes a simple garnish of nuts, modern versions can incorporate a variety of nuts and seeds directly into the laddoo mixture. Almonds, walnuts, pumpkin seeds, and sunflower seeds can all be added to enhance the nutritional content and add a satisfying crunch to each bite.

Portion Control and Packaging: In today’s health-conscious world, portion control is key. Modern versions of Besan ke Laddoo are often made smaller, making them perfect for a quick, guilt-free snack. Additionally, these laddoos can be packaged individually or in small boxes, making them an ideal gift or a convenient on-the-go treat.

The Cultural Significance of Besan ke Laddoo

Beyond its nutritional benefits and delicious taste, Besan ke Laddoo holds cultural significance in Indian society. It is often associated with festivals, celebrations, and rituals, making it more than just a sweet treat. Besan ke Laddoo is commonly prepared during Diwali, Raksha Bandhan, and Ganesh Chaturthi, symbolizing joy, prosperity, and the sharing of good fortune.

In many households, the preparation of Besan ke Laddoo is a cherished tradition passed down through generations. The process of roasting the besan, mixing it with ghee, and shaping the laddoos is often done together as a family, creating bonds and memories that last a lifetime.

How to Make Traditional Besan ke Laddoo at Home

If you’re inspired to try making Besan ke Laddoo at home, here’s a simple recipe to get you started:

Ingredients:

1 cup chickpea flour (besan)

1/2 cup ghee

1/2 cup powdered sugar (or jaggery/coconut sugar)

1/4 tsp cardamom powder

2 tbsp chopped nuts (almonds, pistachios, cashews)

Instructions:

Heat the ghee in a heavy-bottomed pan over medium heat.

Add the chickpea flour and roast it, stirring continuously, until it turns golden brown and emits a nutty aroma. This process may take around 10-15 minutes.

Remove the pan from heat and let the mixture cool slightly.

Once slightly cooled, add the powdered sugar and cardamom powder to the roasted flour. Mix well.

Add the chopped nuts and combine until the mixture is uniform.

While the mixture is still warm, take small portions and shape them into round laddoos.

Allow the laddoos to cool completely before storing them in an airtight container.

Conclusion

The benefits of Besan ke Laddoo extend far beyond its delightful taste. This traditional sweet, with its high protein content, fiber, and essential vitamins, offers a nutritious option for those looking to satisfy their sweet tooth without compromising on health. With modern twists that include sugar substitutes, superfoods, and vegan alternatives, Besan ke Laddoo continues to evolve, appealing to a new generation of health-conscious individuals. Whether you enjoy it in its classic form or try a contemporary variation, Besan ke Laddoo remains a beloved treat that combines the best of tradition and modern nutrition.

#healthy laddoos #healthy laddoo #immunity booster ladoo for winter #healthyladdoo #healthyladdoos

0 notes

thepanvelite · 2 months

Text

Puran Poli: Festive food for festive vibes

Puran Poli: Whole wheat and all-purpose flour flatbread with sweet filling.

Puran Poli is a traditional Maharashtrian sweet flatbread, often made during festivals like Holi, Diwali, and Ganesh Chaturthi. This delicious treat is filled with a sweet lentil mixture and is enjoyed by people of all ages. Ingredients: For the Dough: 2 cups whole wheat flour (gehun ka atta) 1 cup all-purpose flour (maida) Water (as needed) A pinch of salt 2 tablespoons oil or ghee For…

#chana dal stuffed flatbread #easy puran poli recipe #festive sweets #homemade puran poli #how to make puran poli #Indian desserts #Indian festival recipes #jaggery recipes #Maharashtrian puran poli #panvel #puran poli calories #puran poli ingredients #puran poli instructions #puran poli nutrition #puran poli recipe #sweet flatbread recipe #traditional puran poli

0 notes

parveens-kitchen · 10 months

Text

Peanut Chikki with Ground Pepper

Energizing Peanut Chikki with a Pepper Twist: A Healthy Snack DelightIndulge in the goodness of a nutritious treat with our Peanut Chikki spiced up with ground pepper. Packed with the wholesome benefits of peanuts, jaggery, and a hint of pepper, this snack is not only a delightful treat for your taste buds but also a powerhouse of health. **Ingredients:**– 1 cup peanuts– 1 cup grated jaggery–…

View On WordPress

#easy recipe #energy boost #Ground Pepper #Guilt-Free Indulgence #healthy snack #Homemade #Jaggery #Metabolism Booster #Nutritious #Peanut Chikki #Protein-rich #Quick Snack #Sweet and savory

0 notes

thechapterluxuryvillas · 5 days

Text

Goan Cuisine Beyond Fish Curry

Goan cuisine paints a vivid picture of flavors, colors, and traditions, reflecting the region’s rich cultural heritage. Influenced by a blend of Indian, Portuguese, and indigenous culinary practices, Goan food offers a unique gastronomic experience that delights both locals and visitors alike. For those looking to buy a villa in Goa, immersing in Goan cuisine is an essential part of enjoying your time in this beautiful coastal paradise, especially from the comfort of your own luxury villas in Goa.

At the heart of Goan cuisine lies the iconic Fish Curry, a dish that embodies the essence of Goan flavors. This curry is made with the freshest catch of the day, simmered in a symphony of spices, coconut milk, and tamarind, creating a tangy and aromatic masterpiece. Imagine enjoying this staple dish in one of your luxury villas in Goa, where the rich, creamy texture of the coconut milk perfectly balances the tanginess of the tamarind.

Seafood Delights

Given its coastal location, it’s no surprise that seafood plays a starring role in Goan cuisine. Beyond Fish Curry, fresh catches like prawns and crabs are prepared in a variety of ways, from spicy curries to grilled dishes. Another must-try is Prawn Balchão, a spicy and tangy prawn pickle that packs a punch with every bite. For those who choose to buy a villa in Goa, having access to such local delicacies enhances the appeal of Goa homes. The sea’s bounty is celebrated in every Goan kitchen, ensuring a feast for the senses in your luxury villa in Goa.

Satisfying Curries

Goan curries are renowned for their rich and complex flavors. Vindaloo is a must-try for those who enjoy a spicy kick. Originating from Portuguese cuisine, this dish combines meat marinated in vinegar and garlic with a blend of spices for a hearty and flavorful experience. For a milder option, there’s Xacuti, a coconut-based curry made with roasted spices and chicken or lamb. Each curry is a symphony of spices, promising an unforgettable culinary adventure. Enjoying these dishes from your own luxury villas in Goa adds a special touch to the dining experience.

Vegetarian Fare

Goan cuisine isn’t just about seafood; it also offers a variety of delicious vegetarian dishes. Bhaji (vegetable fritters), Goan-style stuffed brinjal, and Sol Kadhi, a refreshing drink made from kokum and coconut milk, are just a few examples. These dishes highlight the use of local ingredients, such as kokum, a sour fruit that adds a unique flavor to many recipes. For those interested in Goa homes, the variety of vegetarian offerings ensures that every palate is pleased, enhancing the experience of owning a villa in Goa.

Delectable Breads

No Goan meal is complete without the staple bread known as Pão. This soft, fluffy bread is often served with curries or used to soak up delicious gravies. You can also find Bhakri, a thicker, unleavened bread made from rice or millet, which pairs perfectly with spicy dishes. These breads are not just accompaniments but integral parts of the Goan dining experience, adding texture and flavor to every meal. Owning a luxury villa in Goa allows you to enjoy these traditional breads freshly made in your own kitchen.

Sweet Treats

To satisfy your sweet tooth, indulge in traditional Goan desserts like Bebinca, a multi-layered coconut pudding made with coconut milk, sugar, and eggs. Doce, a sweet made from coconut and jaggery, is another delightful treat that showcases the region’s love for coconut in various forms. These desserts are perfect for those considering Goa homes or those looking to buy a villa in Goa and wanting to experience local flavors daily.

Local Beverages

Quench your thirst with Goan drinks that perfectly complement the local cuisine. Feni, a potent spirit made from cashew apples or coconut sap, is a must-try for those looking to experience local flavors. For a refreshing non-alcoholic option, sip on Nimbu Pani (lemonade) or Sol Kadhi. These beverages enhance the dining experience, adding a touch of local charm to your meals. Savor these drinks in the comfort of your luxury villa in Goa, further enriching your experience.

The Chapter Helps You Immerse Yourself in Goan Culinary Experiences

To truly immerse yourself in Goan cuisine, consider taking a cooking class or joining a food tour. These experiences offer a hands-on approach to learning about the ingredients, techniques, and cultural significance of Goan dishes. At The Chapter, we can help you find local culinary experiences that will enhance your understanding of Goan flavors. Whether you are looking to buy a villa in Goa or explore other Goa homes for sale, these culinary adventures offer a deeper connection to this coastal paradise. Explore these flavors, and let the culinary magic of Goa leave an indelible mark on your palate, all from the comfort of your own luxury villa in Goa

#thechapter #thechapterblog #luxuryhomesingoa #buyvillaingoa #luxuryvillasingoawithprivatepool

0 notes

sunrajaoilindustries · 6 days

Text

Add Gulas Jaggery Powder as primary ingredient for all sweet recipes to maintain natural and classic taste.

Use SEP10 to avail a 10% discount above 300. Shopping links are in bio.

#SunrajaGulas #MrGoldOils #Gulas #GulasJaggeryPowder #SunrajaGulasJaggeryPowder #Sweet #NaturalSweetener #hatrickgains

0 notes

najia-cooks · 9 months

Text

[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲಿ" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ್ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜದ

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

#vegetarian recipes #vegan recipes #Indian #South Indian #gluten free

107 notes · View notes