Edamame Ghugra | Oven Baked Low Fat Recipe

Ghugra is a classic tea time snack in India. Savory Ghugras are typically made with green peas or green beans and deep fried. Sweet versions, know in the North as Gujiya are stuffed with Khoya (milk solids), coconut, cardamon, nuts, and dried fruits. They are especially popular during Holi or the Festival of Colors celebrated every year in Spring.

Pithi | Peethi | Pitha | Lentil Filled Rice Flour Dumplings #Bihari Kitchen #Vegan

Its been ages since I made any steamed food. After our move, I had parked our steamer away in the back of my pantry. But with the coming of the festival season, we are all craving snacks! This year I decided to begin with making steamed snacks. I began with some Dhokla and the next on my list to make was Pithi | Peethi | Lentil Filled Rice Dumplings.

Eggless Tutti Frutti Biscuits | Indian Bakery Style Cookies

Some years ago I was a regular visitor in Hyderabad. Work took me there every few months. Though I lived most of the time in the city, there were weeks when I was out in the field. Whenever I was out on a field trip, I would put up in rest houses surrounded by beautiful greenery and fields. Early mornings were beautiful and when it rained it was wonderful to see all kinds of birds, bugs, and frogs line up along the tiled courtyard and sing in relative harmony!!

Badam ki Kheer | Almond Milk Pudding

Diwali Greetings to all my readers!! I have been wondering for some time what sweet I should make to mark this festival and I realized that it has been some time since I made Kheer!! Badam Kheer or Almond Milk Pudding is one of my favourite Kheer recipes. The Kheer has a deliciously soft grainy texture, is fragrant with cardamom and saffron, and if you pay close attention gives a hint of heady almond towards the end.  Here is the delicious milk pudding recipe.

Rava Laddoo | Rava Laddu | Suji Laddoo: Indian Festival Sweets

Oftentimes we are in a great hurry and find it difficult to spend time in the kitchen laboriously making sweets. This is all too true during the festival period when there are so many activities at home and events elsewhere that attract our attention. Yet the thought of store bought mithai is so depressing, especially to many of us who have homes on other continents! All sweets tend to taste the same - full of sugar and no flavour of their own, so much so that it becomes impossible to distinguish one from the other!!

Kaju Pista Modak | Cashew Pistachio Modak (Sugar Free)

This morning I made Modaks for Ganesh Chaturthi. The last time I made these beauties, I had tried them with the traditional jaggery and coconut filling. This time I wanted to make something different. These modaks are sugar free, as they are made only with dried fruits and nuts, NO ADDED SUGAR!! They came out incredible well and the filling was mellow but delicious.

You may notice that some of the modaks are a deep brown. That's because that are made with a ragi flour covering! Both kinds turned out really well. I will post the Ragi Flour recipe shortly.

Ingredients:
1 cup rice flour
1 tbsp ghee
Warm water as needed

For Filling:
1/4 cup raw pistachios
1/4 cup raw cashews
1/3 cup golden raisins
1 tbsp ghee

Method:

1. Sift the rice flour into a mixing bowl.
2. Add the ghee, and rub into the flour.
3. Now pour the warm water, just a little at a time.
4. Using a wooden spoon bring together the flour and water.
5. Allow this mix to sit for 10 minutes, then using your hands, turn it into a soft but pliable dough.
6. If needed at this stage sprinkle a little extra rice flour or water on the dough to get the correct consistency.
7. Dry roast the pistachios and cashews, the grind them into a fine powder.
8. Pour the ghee into a pan, heat, then add the raisins. Fry on a low heat. The raising will puff up and become soft. Remove from the heat immediately, cool completely.
9. Give the raisins one spin in the food processor.
10. Combine them and any ghee remaining from the frying process to the nut powder.
11. To put the modaks together, divide the flour into 10 balls of equal size.
12. With a little ghee on the palms of your hands, pat one ball flat. Place a level tablespoonful of the fruit and nut mixture in the centre, then bring together the edges. Form a circle. 
13. Place this on a greased steaming tray. Repeat for remaining dough and filling.
14. Steam for 15-17 minutes. Remove and enjoy warm.

Vegan Substitute: Replace the ghee in this recipe with canola or raw sesame oil.

Like this recipe. Tried it. Leave me a comment:) 

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Lachha Paratha | Flaky Pan Roasted Flatbread

I had wanted to make Lachha Parathas for ages. But I always put off the thought of making them thinking that the effort would be too much. I was sure that it would be cumbersome to get these parathas going, what with the rolling, re-rolling, and getting all those flaky bits right!! But I was wrong. It could not be simpler to make this incredibly festive, beautifully flaky flat breads together. I am so glad I tried these as they make a perfect substitute for puris or bhaturas.

My version here is a tad rich as I used milk to prepare the dough. I find that milk often makes for a softer dough for flat breads. But if you prefer warm water with a tablespoon of oil works just as well. We loved these with the Chana Masala | Spicy Chickpea Curry that I posted here last!

Ingredients:
3 cups atta (Chappati Flour)
1 cup + 2tbsp milk, warmed
1 tbsp oil
1/2 tsp sugar
Salt to taste
Oil, as needed

Method:

1. Place the flour and salt in a large mixing bowl.
2. In a separate bowl, mix the milk, sugar, and oil. Blend with a fork.
3. Pour this mix into the flour and salt mix.
4. Bring the ingredients together using a large wooden spoon.
5. When everything has come together, turn out onto the kitchen table and knead into a soft and pliable dough. Place this dough into a bowl, cover, and allow to rest for at least an hour.
6. Place a griddle on medium heat. Pour a couple of tablespoons of oil into a bowl and keep a pastry brush handy.
7. Divide the dough into 8 equal parts. Take one part, keeping the rest covered.
8. Pat with oil, roll into a ball, then using a rolling pin, Roll this out into a thin 8-10 inch circle.
9. Brush with oil. Using a sharp knife, cut the rolled dough into horizontal strips about 1/2 inch wide.
10. Stack the strips one on top of the other! Then roll tightly to form a circle. Seal the edges by pinching them together.
11. Flatten this dough with the palm of your hand, then roll out into a circle of about 6-7 inches diameter, using a rolling pin.
12. Repeat for the remaining dough. 
13. Place one paratha onto the griddle. Cook on one side. Turn over. Cook on the other side.
14. Brush both sides with oil. Remove onto a plate lined with wax paper.
15. Repeat for the remaining pieces of dough.

Enjoy warm with your favorite curry, or dal. Lachha Parathas can be stored in the refrigerator for upto a week. Wrap tightly in wax paper, cover in a tea towel, and they will stay soft. To eat, warm on the griddle or microwave.

Vegan Substitute: Replace the milk in this recipe with warm water.

Like this recipe. Tried it. Leave me a comment below :)

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Nariyal Barfi | Coconut Burfi (Soft) | Coconut Fudge

Come Autumn, its the beginning of festival season in India. Festivals of course mean family, friends, and food!! Lots and lots of delicious food made especially to celebrate. Festival food tends to be rich in every way - full of sugar, deep fried, packed with dried fruits and nuts, and topped off with lashings of ghee (clarified butter). Everyone has their favourites and can't imagine the festival season without them.

Doodh Peda | Milk Fudge for Krishna Janmashtami

I have been wanting to make Pedas at home for a long time now. I find most Halwai Pedas to contain way too much sugar. Not that they don't taste good - lots of sugar can make for a delicious melt in the mouth Peda. But I was looking for something a little less intense. Here I have used condensed milk for that extra milkiness and sweetness. My recipe has no sugar and I found that the proportions below gave me a delicious milk fudge.

Firni | Phirni | Creamy Ground Rice Custard - Three Ways

Monday night and I was craving some really creamy dessert!! No, not ice cream or even cream cake. I was looking for something smooth, milky and sweet. Phirni, the fabulously easy milk custard had been on my mind for a while! Thickened with rice paste and sweetened with sugar, this dessert harks back to hot Delhi days when cold desserts were a welcome relief. Prepared in the heat of the day, garnished with nuts fried in ghee, and chilled to perfection in the refrigerator, Phirni always marked the perfect ending to spicy meals!

Katachi Amti | Chana Dal Amti | Spicy Split Bengal Gram Soup

Katachi Amti  is the famous spicy lentil accompaniment for Puran Poli. The combination is a festive treat and this year I had made both for Holi. And as today is the first day of the Navratris, Ugadi, and Gudi Padwa, Katachi Amti with Puran Poli would make the perfect meal. This version of Amti is a little different from those I have made previously. This time I chose to make the masala for the Amti with raw spices. I brought together the Khara | Saabot Masalas | Whole Spices and ground them without dry roasting them first. This lent a very fresh and mellow taste to the Amti. The aroma was also very delicate and went beautifully with the cardamom and sweetness of the Puran Poli.

Jowar Chivda | Crunchy Puffed Millet Snack

Every year around Diwali, my kitchen is a whirlwind of activity. I love making delicious sweets and savouries that we enjoy over the festive month! This year I had planned to try my hand at some sweets I have never attempted at home and share them with you. But time has been moving swiftly and things are so busy for me suddenly that I barely step into the kitchen to make a meal.

100 Yummy Diwali Recipes: A Free eBook by IndusLadies

With the festive season upon us, I am sure we are all busy making goodies and our homes redolent with the aromas of sweets and savouries. I am also sure that we are juggling demands for making favourites of our familie while trying to decide which delicious new recipes to try this year:) Well, our work just got easier!!

Here is a lovely gift from the IndusLadies and your fellow food bloggers that will make life literally sweeter. IndusLadies has compiled an eBook for this Diwali consisting of 100 Yummy Sweets & Desserts Recipes! You are invited to download it @ Diwali Sweets.

Thanks to IL for this wonderful effort to to all my blogging friends for sharing their favourites with us. My recipe Shahi Tukre | Double ka Meetha aur Kesariya Rabri | Crispy Bread Pudding in a Pistachio Saffron Sauce is on page 35!!

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Atta Nankhatai | Eggless Whole Wheat Cardamom Cookies

I've always been intrigued by the great Indian festival cookie: the Nan Khatai. Soft, buttery, and flaky, it holds all the promises associated with a melt in the mouth shortbread cookie. Pair it with a a tall chai latte or sweet milky tea and its the ultimate pick me up after a long day!! Its also a great festive treat or holiday cookie to be enjoyed with family and friends after a hot supper.

Shahi Tukre | Double ka Meetha aur Kesariya Rabri (Crispy Bread Pudding in a Pistachio Saffron Sauce)

Its been days since I made a good desi meetha or Indian Sweet!! The festival season has begun in India and I have been wanting to begin my Festive Fayre series again!! And what better sweet than the one called Shahi Tukra | Shahi Tukre | Double ka Meetha or quite simply Royal Morsels in English.

Masala Dal Puri | Spicy Lentil Fry Bread

After a blistering couple of weeks, we are finally getting some much needed rain. As the summer heat melts away and the thunderstorms appear, the rain drenched ground has marked the return of my hibiscus!! I am so thrilled that taking care of this plant through our frozen winters is always well worth the treat. Year after year in come summer I am treated with beautiful red flowers. This year I am particularly grateful for it as I have not had the chance to plant my usual summer garden.

Sooji Halwa / Rava Halwa / Sheera | Semolina Pudding

Sooji Halwa is a delicious, melt in the mouth sweet prepared across the country. It is often made on religious occasions, as a Prasad (offering to God). Its also a great quick fix dessert and can be made in a cinch with just a few ingredients from the pantry.

Aam aur Nariyal ki Barfi | Mango-Coconut Fudge

Barfi or Burfi, meaning ice-like, is a milk based sweet from the Northern parts of India. This Meetha (sweet) is now popular all across the Indian sub-continent. It is made at home on special occasions and is easily available ready made in Halwai or Mithai (Sweet Stores) that dot villages, towns, and cities across the country!!

Nimki | Namakparas | Crisp Savoury Diamonds

Nimki is a popular savoury treat make during Diwali in North India. Deep-fried and crunchy, they are simply delicious. Though I am not very fond of deep frying, I do get down to serious some serious frying once a year, usually during the festive season. And I always try to make at least one batch of Nimki for us to munch on over the month!!

Sabudana-Chana Dal Kheer | Payasam | Sago-Lentil Milk Pudding

Diwali or the Festival of Lights is celebrated every winter across the Indian Subcontinent. Endless varieties of sweets and special savoury foods are prepared in homes, offered as Prasad or Neivedyam in prayers and then shared with family, friends, and neighbours!! One such sweet is Kheer or Payasam.