Wheat flour laddo

I made this laddo as prasad to Ganeshji, but they have become a great hit in my family. My 10 month old DS is just in love with them. Yesterday I was clicking pics of laddos for post and he saw me. Then what, he started saying "mum" "mum" " mum". He recognized that this is same "mum" which we gave him day before. I had to stop photography and had to feed him first. He loved them soo very much that if I keep on giving him one whole laddo he would have had it. But he is still a baby. After giving him about half a laddo, I started saying finish finish and his face became small like he was asking for some more....Aahhh.. but cant give him more. 

These laddos are quiet healthy and opt for expecting ladies and BF moms. Even good for weaning babies. Best part is they get ready quickly and very tasty. Not much efforts required and you have wonderful dessert to serve. 

Ingredients:

1 cup Wheat flour

1/2 cup sugar powder

1/4 cup ghee 

1 tsp cardamom powder

1/4 cup dry grated coconut(optional)

2 tbsp ghee roasted dry fruits

Method:

1. Add ghee to pan and then shift wheat flour to it. Roast flour this it starts leaving ghee or you see that mixture becomes liquidy. This process will take around 10 to 15 mins. While roasting continuously keep on stirring flour so that it will get cooked evenly.
2. After ghee starts leaving, roast for another minute or two till you see flour becoming slightly golden in colour. Add coconut at this stage. 
3. Now take pan off gas stove and allow it to cool for 10 mins.
4. Mean while crush roasted dry fruits. If you want you can take them without roasting. But roasting them will give nice crunchy texture to laddos.
5. Now add sugar, cardamom and dryfruits and mix well. 
6. Make laddos with hand and store them in air tight container. Can be kept without refrigerating for 10 days.  

Mushroom masala

Mushroom is a versatile vegetable. It makes good appetizer, main course, side dish, dip, great topping and alot. I love everything made out of mushroom. Mushrooms even look so beautiful. Monsoons bring lots of fresh mushrooms in market. So every now and then I cook either mushroom burji or mushroom mutter or mushroom masala. So today let's cook mushroom masala.  Its very simple gets ready with few easily available ingredients at home. 

Ingredients :

2 cups mushrooms diced
2 large onions
1 large tomato
5 to 6 cloves garlic
1 inch ginger
1 tsp turmeric powder
1 tbsp chilli powder
1 tsp jeera
1 bay leaf
1 inch cinnamon

1 tsp everest garam masala( or any garam masala of your choice)

2 tbsp coriander

1 and 1/2 tbsp oil

Salt to taste

Method: 

1. Chop onions and tomato finely. Blend ginger and garlic in mixture grinder.
2. Take oil in pan, add jeera once oil is heated. Add bay leaft and cinnamon. Now add onions and let it cook till onions are partially cooked.
3. Add tomato and cook till mixture leaves oil. 
4. Next add chilli powder, turmeric, ginger garlic paste, garam masala and stir mixture till spices are cooked. 
5. Add chopped mushroom and mix well. 
6. Cover the pan with lid and let it cook for 5 mins. After five mins you will see that mushrooms have become tender. Now add 1 and half cup water, salt and coriander and cook for another 10 mins. 
7. Transfer the curry in to serving bowl and serve it with hot home made parathas.

  

Gobhi Paratha

Gobi paratha is one of our favorite sunday brunch menu. Achar and mint raita is served with it and it makes delicious combination just perfect for sundays.
( Bear me with pictures.. will come up with better pic soon) 

Ingredients :

2 cups wheat flour

1/4 cup maida(optional)

1 tbsp curd

1 tbsp oil

For Stuffing :

2 cups gobi finely chopped

1/2 cup potato finely chopped

2 green chilles

1 tsp jeera 

1 tsp amchoor powder

1 tsp oil

Method : 

1. Take wheat flour and add curd and oil to it. Knead dough just as we make for any paratha. Adding little maida while making dough will ensure that paratha doesn't break from sides while rolling them. So adding it is completely optional.
2. Give rest to dough for 30 mins.
3. Mean while prepare stuffing. In a pan take oil and add jeera. Allow it to sizzle and then add chopped green chilli.
4. Add potato and gobi to it. Add turmeric and salt and cook it till gobi is nicely cooked. Add salt to taste.
5. Cooked it without lid so that excess water gets evaporated. Finally add amchoor powder. Switch off the gas and mash its partially using spoon.
6. Take suffing in to another bowl and cool it for 15 mins.
7. Now take small piece of dough and roll small roti. Put 1 tbsp stuffing on it and make stuffed kachori. Now roll kachori to make paratha out of it.
8. Put this paratha on frying pan and cook one side, turn it and add oil and cook it on another side. Cook it till nice golden brown spots are seen on both side. 
9. Serve hot paratha with butter on top of it with achar and raita....:)