Monday, 21 September 2015

Rotli No Ladvo

Rotli No ladvo is made from left over rotis's / rotli's, in which we just add jaggery and ghee and make ladoo's out of it. It is simple, easy as well as healthy. 

Also I think,  this is one of my smallest recipe post :) :) :)

Leftover Roti / Rotli 3
Gud / Jaggery 1/2 cup
Ghee 2 tbsp


Tear roti's / rotli's into small pieces and transfer into the mixer.

Add gud / jaggery also into the mixer.

Grind it until coarsely done.

Now transfer to a plate, add ghee and mix well.

Make ladoo's as per desired shape.


For sure kids are going to love it.....

Friday, 11 September 2015

Gud Papdi / Sukhdi

Gud Papdi or also known as Sukhdi is a famous and a classic traditional dish of Gujarat. It is made during all the auspicious occasions and festivals. 

Gujarati's including Gujarati Jain's too follow the tradition of making sukhdi as it is offered as prasad in Jain temples.

Now as the festival of Jain's is going on known as Paryushan, people follow lots of fasts and rituals at home and temple as well.
  P - पर्युषण महापर्व है आया,
    A - अनुष्ठान आत्मशुद्धि का
       R - राग द्वेष विसर्जन का..
         Y  - यम-नियम द्वारा
            U - उर्ध्वआरोहण हो
               S - सुक्ष्म स्थूल मन चेतन का..
                 H - हृदय हो परिवर्तन
                    A - अविरत अक्षुण्ण ,
                       N - नव तत्वों और सूत्रों का हो वाचन।

                            M - महामंत्र नवकार का..
                               A - अभ्यर्थन हो, आराधन हो,
                                  H - हो नवसवेरा
                                     A - आत्मसाधना, आत्मसंयम का..
                                        P - प्रतिक्रमण, प्रत्याख्यान,
                                           A - आगम वाचन, अनुसन्धान,
                                               R - रोग शोक पर करना है प्रहार,
                                                  V - विविध कर्म निर्जरा का यह त्यौहार...

Paryushan is the most important festival of Jains. It is a festival of fasts and spiritual enlightenment. Its a 8 day festival and the last day is known as Samvatsari, a day most importantly for Forgiveness to one and all - wherein Forgiveness is requested by saying "Michhami Dukkadam".

During this festival, Gud papdi / sukhdi is prepared at many houses as its suitable to consume during that time according to Jain culture and also its healthy too. Gud papdi / sukhdi is made with many variations. Today I am making the very basic one.

The recipe goes as....
Whole Wheat Flour / Atta 1 cup
Jaggery{powdered} 1 cup
Ghee 1/2 cup

Firstly, grease the plate with ghee and keep ready aside.

Now in a non - stick pan, heat ghee. Once heated, reduce the flame and add whole wheat flour / atta and mix. It will form into a thick paste like. Keep stirring for 5 minutes or until whole wheat flour / atta turns to golden brown and leaves a aroma of the atta.

Now the atta would have got a dark brown in colour and it would have become lighter than before, where it was a thick paste.
{Be careful at this stage, as the atta may get burnt if stirred more}.

Once atta is roasted, switch off the flame, and add jaggery and mix well continuously until jaggery melts.

As the jaggery melts, immediately transfer it to the greased plate that we have kept ready earlier and press it / even it with behind of a steel cup{better greased with ghee}. Even it all over and allow it to get a bit cooled for 2  - 4 minutes.

Now cut into square shape slices when it is warm and then allow it to cool.

This sweet can be served warm as well as once cooled. So enjoy as desired..

Gud papdi is much softer when more ghee is added, so do not reduce the amount of ghee in it.

Gud papdi is a very healthy dish, usually prepared during winters too.

Gud papdi has to be sliced when it is warm, as once cooled then, slicing will become difficult.

Friday, 4 September 2015

Poha Kheer for Krishna Jayanthi / Janmasthami

Poha Kheer is another version of the famous Rice Kheer. Basically poha kheer is made during Janmasthami. It is made easily and it can be made with sugar as well as Jaggery. Today I am making it with sugar, as I prefer it this way.

In south India it is Known as Aval Payasam and is a very famous sweet dish made during Krishna Jayanti.

Janmasthami / Krishna Jayanti is a famous Indian festival celebrated as the birthday of Lord krishna. It falls on the eighth day known as Asthami. On this day lots of pujas, rituals and fasts are taken place and people grandly welcome the Lord and celebrate the birthday of the Lord and its continue the whole day with bhajans and rituals.

Other recipes for Krishna Jayanti / Janmasthami -

1. Phirni 
2. Shrikhand 

Now let's move on to the recipe...

Milk 1/2 ltr
Poha / Aval / Flattened rice 1/2 cup
Sugar 1/2 cup
Cardamom Powder 1 tsp
Saffron stands few
Cashew nuts 7 - 8
Ghee 1 tsp

In a pan, heat ghee. Once heated, roast cashew nuts until golden brown. 

Next wash poha / aval under running water and drain and keep it ready aside.

In a non stick pan boil milk. Once milk starts to boil, add drained poha and cook until poha gets cooked. It may take  8- 10 minutes almost.

Once poha is cooked, add sugar, cardamom powder and saffron and mix well. 

Cook until sugar melts. Once sugar melts, swtich off flame.

Garnish with roasted cashew nuts.

Serve hot or cold as per liked.

Offer as prasad to the Lord, and enjoy it later on with Family. 

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