Dates & Nuts Laddu / Laddoo

 

                      Dates & Nuts Laddu is very easy to prepare. They are healthy energy balls with the goodness of dates, almonds, cashew, pistachios, coconut, roasted chana dal and sesame seeds. I then flavored them with cardamom powder and rose water. This is a perfect guilt free dessert apt for your Diwali celebration. Besides, they can be enjoyed as a quick breakfast on the go. It is also a perfect snack for weight watchers and ideal for youngsters.

              Dates and nuts laddu is completely sugar free as it has only the natural sweetness of the dates. It can be made much in advance and stored in an air-tight container in the refrigerator for a couple of days. So check out a quick step by step pictorial recipe to prepare this Diwali treat. 

• 1 cup soft dates, deseeded & chopped
• 2 tsp. ghee
• 1/4 cup almonds, chopped
• 1/4 cup cashew nuts, chopped
• 1/4 cup pistachios, chopped
• 2 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1/4 cup roasted chana dal
• 2 tbsp. raisins
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tbsp. dry rose petals
• 1 tbsp. rose water

          Heat 1 tbsp. ghee in a pan and sauté the chopped almonds and cashew nuts till they turn slightly brownish in colour. 

         Then add the chopped pistachios and sesame seeds. Sauté for 1-2 minutes. Keep aside.

          In the same pan, dry roast the fresh grated coconut till light brown. Add the roasted chana dal and give it a stir. Keep aside. 

          Heat remaining 1 tbsp. ghee in the pan and sauté the raisins for a minute. Then add the chopped dates and mix well till it is soft and comes together.

          Then add all the roasted nuts, dry rose petals, pinch of salt, cardamom powder and rose water. Combine everything well.

          Switch off the flame and set aside for a couple of minutes to slightly cool down. 

          Take a small portion of the mix and form into round shaped balls. Make similar balls with the rest of the dates mixture. Yummy Dates & Nuts Laddus are ready. 

                         Heat 1 tbsp. ghee & sauté the almonds & cashew till light brown.

                     Add the pistachios & sesame seeds. Sauté for 1-2 minutes. Keep aside.

                                 Dry roast the fresh grated coconut till light brown. 

                                  Add the roasted chana dal & give it a stir. Keep aside. 

                            Heat remaining 1 tsp. ghee & sauté the raisins for a minute. 

                          Add the chopped dates & mix well till it is soft & comes together.

                        Add all the roasted nuts, dry rose petals, pinch of salt, cardamom 

                        powder & rose water. Combine well.  Switch off the flame & set

                        aside for a couple of minutes to slightly cool down. 

                           Take a small portion of the mix & form into round shaped balls. 

                       Yummy Dates & Nuts Laddus are ready. Enjoy !!!!!

Kacha Lau Pata Bata (Bottle Gourd Leaves Chutney - Bong style)

 

          Kacha Lau Pata Bata is a traditional Bengali homemade style chutney that has its roots in the very heart and soul of Bengali cuisine. In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. 

         

              This is a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks. This particular dish is made out of Bottle Gourd Leaves. They contain the most nutrients and it tastes simply yummy. So time to try out this rustic, village style regional delicacy that is bursting with flavors by checking out the step by step pictorial recipe to prepare it. 

 

            You must have noticed bottle gourd creepers growing around everywhere. Just try making a chutney out of few tender leaves, garlic and green chilies. It taste just awesome. This is a no fire recipe as there is no frying, cooking or sautéing.

            It is a grandmothers recipe and almost a forgotten one. This is in no way a restaurant style dish. One does not get to see such homemade recipes these days, unless you have an elderly person in your midst. This amazingly healthy side dish is best relished with hot steamed rice and a drizzle of some raw mustard oil.

• 10-12 tender Bottle Gourd Leaves, washed, drained & chopped roughly
• 4-5 garlic cloves
• 2-3 green chilies
• 1-2 tsp. mustard oil
• salt to taste

             Blend the leaves, garlic and green chilies into a fine paste by adding very little water in a mixer grinder. However, It gives a good texture if you are using a grinding stone. 

              Add salt and a drizzle of some raw mustard oil. Mix well and your Kacha Lau Pata Bata is ready. Relish this simple delicacy with hot steamed rice for a divine experience. 

                                Take few tender bottle gourd leaves.

                     Blend the leaves, garlic & green chilies into a paste by adding very little water. 

                             Add salt & a drizzle of some raw mustard oil. Mix well & your 

                             Kacha Lau Pata Bata is ready.

                        Relish this simple delicacy with hot steamed rice for a divine experience. 

Basanti Pulao (Sweet Pulao - Bong style)

 

          Basanti Pulao is also know as Mishti (sweet) Pulao or Holud (turmeric) Pulao. So as the name implies, this is a sweet pulao that is reserved to be served during festive or any special occasions. It is a must during Durga Puja and it is also a very popular menu in all Bengali restaurants. It is traditionally prepared with the fragrant Gobindobhog rice, which is a small variety fragrant rice. In the absence of it you can make use of basmati rice.

          Very few ingredients goes into preparing this Bong delicacy. The most prominent being ghee, turmeric powder, sugar, cashew nuts, raisins and garam masala. The yellow colour can be obtained from saffron too, if you wish. However, typically  turmeric powder is used for that perfect colour. So check out the step by step pictorial recipe to prepare this festive delight.

• 1/2 cup Gobindobhog rice 
• 3 tbsp. ghee
• salt to taste
• 1 tsp. ginger, grated
• 1 tsp. garam masala
• 1/2 tsp. turmeric powder
• 2 bay leaves
• 1" cinnamon
• 2 green cardamom
• 4 cloves
• 1/3 cup cashew nuts
• 1/4 cup raisins
• 2 tbsp. sugar or to taste

         Wash the rice well, drain and set aside to dry. Transfer the rice into a mixing bowl. 

          Add 1 tsp. ghee, 1/2 tsp. salt, garam masala powder, ginger and turmeric powder. Mix well so that all the grains are well coated. Keep aside for 30 minutes.

          Heat remaining ghee in a kadai / pan. Temper with bay leaves, cinnamon, cardamom and cloves. Sauté for a few seconds.

         Then add the cashew and raisins. Stir fry till they turn slightly brown. Now add the marinated rice and sauté for 2-3 minutes. 

          Add 3/4 cup water and sugar. Mix well and pressure cook for 2 whistles. 

          Set aside for 10 minutes before you open the lid. Fluff it up with a fork and Basanti Pulao is ready to serve. 

          Enjoy just as it is or with Kosha Dalna, Kosha Mangsho, Aloo Dum or Begun Bhaja for a comfort meal. 

Note - 

1.   Basanti pulao is traditionally cooked in an open pan. However, I used the pressure cooker method which saves a lot of time. 

2.   Wash the rice well and stir fry it for 2-3 minutes or more to remove the starch as this ensures a perfect fluffy rice without getting sticky.  

3.   I used very less sugar. So adjust the sweetness according to your preference.

4.   For the pressure cooking method use 3/4 cup water for 1/2 cup rice, 1 & 1/4 cup water for 1 cup rice and so forth. 

5.   Set aside the cooked pulao for a couple of minutes before relishing it so that you get perfect and fluffy pulao. 

                                 Wash the rice well, drain and set aside to dry.

                         Transfer the rice into a mixing bowl. Add 1 tsp. ghee, 1/2 tsp. salt, 

                         garam masala powder, ginger & turmeric powder. 

                     Mix well so that all the grains are well coated. Keep aside for 30 minutes.

                      Heat remaining ghee in a pan. Temper with bay leaves, cinnamon, 

                         cardamom and cloves. Sauté for a few seconds.

                          Add the cashew and raisins. Stir fry till they turn slightly brown. 

                                 Now add the marinated rice & sauté for 2-3 minutes. 

                                  Add 3/4 cup water ......

                                  .... & sugar. Mix well & pressure cook for 2 whistles.

                              Set aside for 10 minutes. Then fluff it up with a fork.

                       Enjoy just as it is or with Kosha Dalna, Kosha Mangsho, Aloo Dum 

                       or Begun Bhaja for a comfort meal. 

Millet Kara Pidi Kozhukattai (Steamed Millet Dumplings - South Indian style)

 

          Millet Kara Pidi Kozhukattai is a healthy steamed breakfast recipe that can also be served as a snack with coconut chutney. It is very easy and simple to prepare. The cooking method is almost like the preparation of upma. The only difference is the fact that the mix is given an oval fist shape that is then steamed to perfection. 

          This amazing dish is originally made of rice flour and following the similar method. This is a no onion & no garlic recipe. So it is a perfect dish for any festival. 

          You can also add any finely chopped or grated veggies to make them more nutritious. This is a perfect diabetic friendly recipe. So check out the step by step pictorial recipe to prepare it. 

• 1/2 cup foxtail Millet / Kangni
• 2 tbsp. moong dal
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chilies, broken into small pieces
• 8-10 whole pepper corns 
• 1 tsp. urad dal (split black gram lentil)
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 2 green chilies, chopped
• 1 tsp. ginger, chopped
• salt to taste
• 2 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• 1 tsp. ghee

          Dry roast the moong dal and the millet separately till it is slightly browned. Set aside to cool down. Then grind into a coarse powder (just like semolina) and keep aside. 

          Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the curry leaves, ginger, urad dal, green chilies, ginger, asafoetida and whole pepper corns. Sauté for a minute. 

          Add 1 & 1/2 cups water, salt to taste, coconut and coriander leaves. Bring it to a boil. 

         Now add the millet flour. Mix well and cook till dry and the mixture leaves the sides of the pan. 

         Switch off the flame and add the ghee. Set aside for 5 minutes or till you can handle the heat.

        Grease your hands with oil and take a lemon sized mixture of the cooked millet. Squeeze to give an oval fist shape. Make similar Pidi Kozhukattai with the remaining mixture.

         Steam for 5-7 minutes. Serve hot with coconut chutney / pickle for a wholesome breakfast or snack. They can also be had as a lunch box meal.

                              Dry roast the moong dal 

               & the millet separately till it is slightly browned. Set aside to

                   cool down. 

       Grind into a coarse powder (just like semolina) & keep aside. 

        Heat oil & temper with mustard seeds & cumin seeds. Allow it 

        to splutter.

               Add curry leaves, ginger, urad dal, green chilies, ginger, asafoetida  

               & whole pepper corns. Sauté for a minute. 

        Add 1 & 1/2 cups water, salt, coconut & coriander leaves.

  

         Bring it to a boil. 

                              Add the millet flour. 

             Mix well & cook till dry & the mixture leaves the sides of the pan. 

Switch off the flame & add the ghee. Set aside for 5 minutes or till you can 

handle the heat.

 

 Grease your hands with oil & take a lemon sized mixture of the 

 cooked millet. Squeeze to give an oval fist shape.

          

 

                               Steam for 5-7 minutes. 

            Serve hot with coconut chutney / pickle for a wholesome breakfast 

            or snack. They can also be had as a lunch box meal.