wash and soak channa dal for 30 minutes in water. Wash and soak quinoa in water for 10 minutes.
Heat oil in a pan & temper it with above ingredients.
Pour water, add salt , grated coconut & soaked and drained channa dal , give a boil.
Reduce the flame and add the soaked and drained quinoa & rice rava , mix it well cover it with a lid .
Cook till all the water has evaporated and cooked, switch off the stove & leave it to cool completely.
Slightly grease your palm with oil ,take a small portion of the mixture, roll it out into small balls.
Arrange all the balls in a greased container and steam them for 3 minutes.
Serve hot with any chutney you like.
Note:
a) Soaked yellow moong dal can be added instead of channa dal. b) If you don't have ready made rice rava, just take raw rice & dry grind to a rava consistency and add or rice flour can be added too. This is added just for a extra binding.
Take a bowl add besan , salt , turmeric powder pour water little by little to form a lump free smooth thick batter. Grease a plate pour the besan batter and steam till cooked.
Cool completely and break into bits and pulse it in a blender till they resemble bread crumbs. Do not pulse too much and mash it.
Heat ghee in a pan add the pulse mixture and in low flame fry till raw smell has disappeared. Do not over fry till crisp, moisture must still be there in the mixture.
Fry the cashew nuts , cloves and raisins in ghee and keep it aside.
Dissolve sugar and water boil till you get a one string consistency.
Pour the hot sugar syrup into the pulse ( boondi) mixture add the fried nuts, cloves and edible camphor mix everything till well combined.
Cover the mixture for 5 minutes till the boondi absorbs the sugar syrup.
Slightly mash the mixture and take small portion and roll it out into tight balls.
Enjoy it warm!
Note:
a) Leftover ladoos store it in fridge.
b) If you have a sweet tooth increase the sugar quantity.
c) Roast it in low flame till raw smell didappers otherwise your ladoos will taste raw.
I want to express my heartfelt gratitude for giving me the opportunity to prepare vegetable clear soup for Ilayaraja Sir, even with such a last-minute request on the concert day. It was a great blessing and honor for me to be able to serve him in a small way.❤️
Add the milk powder and give a mix, reduce the flame add water and mix.
Cook till the mixture thickens , add the dates , chopped nuts, saffron and cardamom powder.
Mix till well combined , grease a container with ghee, sprinkle some nuts and spread the tofu mixture on top , pat it evenly & refrigerate for 10 minutes.
Cut into squares & enjoy.
Note:
a) This recipe can be made vegan by adding vegan ghee and non dairy milk powder.
b) For this recipe any kind tofu can be used like firm, medium silken tofu. I used firm tofu today.
Channa/Chole /White chickpeas - 1/2 cup heaped
( soak it in water overnight)
Baking soda - 1/8 tsp
Cinnamon a big stick
Black cardamom - 1
Green cardamom - 2
Cloves - 3
Bay leaf -2
Tea bag - 1
( or boil 1/2 cup water add 1 tsp of tea powder, boil was a minute and filter. Add this tea water while cooking channa)
Water as needed
Method
Add the above ingredients in a pressure cooker add water as needed.
Pressure cook till soft and keep it aside.
Amritsari Chole Masala Powder
Roasted and powdered pomegranate seeds/Anardana seeds powder - 1/2 tsp
Garam masala - 1 tsp
Red chilly powder - 1tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Hing - 1/4 tsp
Roasted and powdered kastoori methi - 1/2 tsp
Jeera powder - 1/2 tsp
Black salt / Kala namak - 1/4 tsp
Chaat masala - 1/4 tsp
Salt to taste
Method
Take all above ingredients in a bowl add little water and dilute it , keep it aside
Other ingredients
Chopped onion - 1 smal
Tomato - 1 small grind
Ginger and garlic paste
( Grind onion,tomato,ginger and garlic to a smooth paste)
Oil - 6 tsp
Ghee - 1tsp
