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
Cottage cheese - 1 cup ( blend till smooth, do not add water)
All purpose flour - 1 & 1/4 cup or add few spoons more if needed
( Original recipe says 1 cup flour)
Baking powder - 1 tsp
Salt - 1/2 tsp
Bagel seasoning to sprinkle on top
Egg - 1 beaten for egg wash
Method
Take a bowl add the cottage cheese, flour, salt & baking powder, mix it with a spatula.
Transfer to a generously floured work surface , place the dough.
Using your fingers mix the dough, this process will be a bit messy and sticky.
Add more flour if needed and gently knead to form a soft non sticky dough.
Divide the portion in 4 parts , gently shape it into doughnuts making a hole in the center.
Brush each bagel with egg and sprinkle bagel seasoning on top.
Bake at 375 deg. F for 25 minutes or till light brown on top.
Each oven is different so temperature & baking time may vary.
Remove from oven and enjoy with any spread you like.
Note:
a) Add 1 cup flour and slowly add remaining 1/4 cup flour till you get a non sticky dough. Flour quantity may vary according to the variety of the cottage cheese.
b) These can be air fried too.
c) Fermentation not needed, you can bake immediately. If you have time you can cover and rest it for 10 minutes before baking.
d) In some recipes they just strain the extra water out from the cottage cheese and add flour and knead the dough.
Cottage Cheese Wheat Flour Bagel
Cottage Cheese Wheat Flour Bagel
Ingredients
Cottage cheese - 1 cup ( blend till smooth, do not add water)
Wheat Flour flour - 1 cup
Baking powder - 1 tsp
Salt - 1/2 tsp
Bagel seasoning to sprinkle on top
Garlic powder a generous pinch to sprinkle on top
Egg - 1 beaten for egg wash
Method is the same as above bagel recipe. But this was not a sticky dough, the consistency was perfect and was able to shape it with clean hands.
Take all the above mentioned ingredients together in a bowl.
Wash well & soak it in water for 3 hours.
Grind this to a semi smooth batter in grinder or blender.
Add water in intervals while grinding , consistency of the batter should be semi thick.
Remove it in a bowl add salt and mix the batter well.
Cover it with a lid, leave the batter outside for fermentation for at least 8 hours or overnight
Next day beat the batter , remove needed batter into a bowl.
Add little water & dilute the batter if very thick.
Heat a tawa spread a ladle of batter to a semi thick circle , drizzle ghee or butter generously around the dosa .Sprinkle chutney pudi on top and cook in low flame
Once brown at the bottom remove from the griddle , do not flip the dosa.
Enjoy with chutney or sambar!.
Chutney Pudi
Chutney Pudi Recipe
Urad dal - 1/2 cup
Channa dal - 1/4 cup
Red chilies - 15
( add more or less according to the spice level)
Desiccated coconut - 1/4 cup
Tamarind - 1 tsp
Curry leaves few
Hing - 1/2 tsp
Jaggery - 1/4 tsp
Salt to taste
Method
Add all the above ingredients except hing , jaggery and salt into a pan , in low flame dry roast till light brown.
Switch off the stove add hing , jaggery salt & grind to a semi smooth powder.
Heat oil in a pan and shallow fry the eggplant slices till light brown on both sides, remove to a plate and let it cool completely.
In the same pan remove excess oil and temper with above ingredients. Fry the onion till colour changes, add the red chilli powder and switch off the stove
Pour the curd on top of the eggplants and top it up with the tempering, sprinkle sugar and garnish with coriander leaves.
