Dates Dry Fruit Roll (Sugar Free Dessert)

 

             Dates Dry Fruit Rolls are very easy to prepare. They are healthy with the goodness of dates and mixed dry fruits having almonds, cashew, pistachios, walnuts and raisins. I flavored these rolls with cardamom powder and rose water. This is a perfect guilt free dessert apt for any festive occasions. Besides, they can be enjoyed as a quick breakfast on the go. It is also a perfect snack for weight watchers and ideal for the youngsters.

             Dates and Dry Fruit Rolls are completely sugar free as it has only the natural sweetness of the dates. So they are diabetic friendly. 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 yummy treat. 

• 1 cup soft dates, deseeded & chopped
• 3 tsp. ghee
• 1 cup mixed fry fruits, chopped
• 1/4 cup sesame seeds
• 1/4 tsp. cardamom powder
• 1 tbsp. pistachios, chopped
• 1 tbsp. rose water
• pinch of chopped pistachios, almonds and dry rose petals

              Blend the chopped dates and the rose water in a mixer grinder and keep aside. 

              Dry roast the sesame seeds for a minute and keep aside.

              Heat 1 tsp. ghee and sauté the dry fruits for 2 minutes. Keep aside. 

              Heat 1 tsp. ghee and sauté raisins for a minute. Set aside. 

              Heat the remaining 1 tsp. ghee and sauté the ground dates and cardamom powder till it comes together as a lump. 

              Now add the roasted dry fruits and raisins. Combine everything well. 

              Transfer to a plate. When it is cool enough to handle,  roll the mix into a log. 

              Now on a surface or in a pan, spread the roasted sesame seeds, chopped pistachio, chopped almonds and dry rose petals.

              Roll the log on it so that it is well coated. Wrap it in an aluminum foil and refrigerate for 2-3 hours.

              Then cut into slices with a sharp knife. Date Dry Fruit Rolls are ready to be enjoyed.

                                  Dry roast the sesame seeds for a minute and keep aside.

                            Heat 1 tsp. ghee & sauté the dry fruits for 2 minutes. Keep aside. 

                                 Heat 1 tsp. ghee and sauté raisins for a minute. Set aside. 

                     Heat the remaining 1 tsp. ghee & sauté the ground dates & cardamom

                       powder till it comes together as a lump. 

                        Add the roasted dry fruits & raisins. Mix everything well. Transfer 

                        to a plate. When it is cool enough to handle, roll the mix into a log. 

                              Now on a surface or in a pan, spread the roasted sesame seeds, 

                              chopped pistachio, chopped almonds and dry rose petals.

                                  Roll the log on it so that it is well coated. 

                                 Wrap it in an aluminum foil and refrigerate for 2-3 hours.

                                  Cut into slices with a sharp knife.

                        Date Dry Fruit Rolls are ready to be enjoyed.

Gongura Chepala Pulusu (Andhra style Fish Curry with Sorrel Leaves)

 

                Gongura Chepala Pulusu is a delicious and an authentic Andhra recipe of fish cooked in a spicy and a tangy gravy coming from the addition of gongura (sorrel) leaves. I have used Rohu Fish, but any other fish is okay. This dish is traditionally prepared very spicy. However, the red chili powder can be adjusted accordingly.

               I have used Kashmiri red chili powder to tone down the spice level. This dish is best relished with hot steamed rice. Adjust the consistency of the gravy accordingly. I kept it slightly on the thicker side to suit my palate. So check out the step by step pictorial recipe to prepare it.

• 2-3 Rohu fish pieces 
• 3 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• pinch of fenugreek seeds 
• 2 dry red chilies
• 1-2 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 tbsp. Kashmiri red chili powder 
• 1 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• handful of gongura (sorrel) leaves, chopped
• 1 tsp. coriander leaves, chopped 

            Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes. 

           Heat 2 tbsp. oil in a pan / kadai and fry the marinated fish till golden brown. Keep aside. 

           Heat remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. 

           After it stops spluttering add the dry red chilies and curry leaves. Sauté for a few seconds and then add the onion. Sauté till light brown.

           Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. 

           Now add the tomatoes and cook till it is completely mashed. 

           Then add the chopped gongura leaves and cook for 2-3 minutes till the leaves wilted and everything is nicely incorporated. 

           Add 3/4 cup water and bring it to a boil. Gently drop in the fried fish and simmer, covered for 4-5 minutes or till the gravy thickens to a desired consistency.

           When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice. 
         

  Marinate the fish with a pinch of salt, turmeric powder & red chili 

powder for 10-15 minutes.

                     Heat 2 tbsp. oil & fry the marinated fish till golden brown. Keep aside. 

           Heat remaining oil & temper with mustard seeds, cumin seeds & fenugreek seeds. 

                        After it stops spluttering add the dry red chilies & curry leaves. Sauté 

                        for a few seconds.

                                  Then add the onion and sauté till light brown.

                        Add the ginger-garlic paste & all the dry spices mixed with some 

                           water. Sauté till the oil separates. 

                               Add the tomatoes & cook till it is completely mashed.

                     Then add the chopped gongura leaves & cook for 2-3 minutes till the 

                      leaves wilted and everything is nicely incorporated. 

                                  Add 3/4 cup water and bring it to a boil. 

                              Drop in the fried fish & simmer, covered for 4-5 minutes or till 

                              the gravy thickens to a desired consistency.

                           When done, switch off the flame & garnish with coriander leaves.

                                  Serve with hot steamed rice. 

Naan Pakora

 

               Have any leftover naan and wondering what to do with it? Then dish out these crispy and crunchy pakoras / fritters. It is a very quick recipe and is apt for any in house or kitty party. I promise you they will be finished in no time. Easily available ingredients are needed for this recipe and you can surprise your loved ones and guests with this amazing treat. 

         You just need to cut the naan into small pieces and mix with all the ingredients mentioned and deep fry them to perfection. Voila, you have crispy fritters to be relished with mayo, green chutney, hummus or tomato ketchup. They can also be served as a tea time snack. So check out the step by step pictorial recipe to prepare this wonderful appetizer. 

• 2 naan, cut into small pieces
• 1/2 cup gran flour (besan)
• 1 egg
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili flakes
• 1/2 tsp. carom seeds
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• pinch of baking soda
• 1 tsp. kasuri methi, crushed
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 2-3 tbsp. coriander leaves, chopped
• oil to deep fry

              In a mixing bowl, take the naan pieces. To it add the gram flour and all the dry spices. Give it a mix.

              Now add rest of the ingredients (except oil) and combine everything well. Keep aside for 10 minutes.

               Heat oil in a pan and drop spoonful of the batter. Fry on a medium flame till it is well browned. 

               Drain on a tissue paper and serve with mayo, green chutney, hummus or tomato ketchup.

                       In a mixing bowl, take the naan pieces.

              To it add the gram flour and all the dry spices. Give it a mix.

                    Add rest of the ingredients (except oil).

                    Combine everything well. Keep aside for 10 minutes.

                   Heat oil in a pan and drop spoonful of the batter. 

                   Fry on a medium flame till it is well browned. 

                   Drain on a tissue paper.

     Serve with mayo, green chutney, hummus or tomato ketchup.

Bhaja Muger Dal (Moong Dal / Green Gram Lentil - Bengali Style)

 

           This is a typical Bengali homemade style moong dal (Green gram lentil) recipe that is relished with hot steamed rice. It is a very popular dal recipe among Bengalis. You can relish it with a dash of lime and some aloo bhaja (fried potatoes) as an accompaniment. Dry roasting the dal brings out the nutty flavour.

       This is a 'no onion & no garlic' dish. I gave a tempering of bay leaves, dry red chilies, cumin seeds and whole garam masala. Cumin seeds can also be replaced with panch phoron too. Some ghee is added to the end product for a more intense flavor. So check out the step by step pictorial recipe to prepare this great comfort food.

• 1/2 cup split moong dal (Green Gram)
• 2 tbsp. mustard oil
• 2 bay leaves
• 1-2 dry red chilies
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/2 tsp. cumin seeds
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 2 green chilies, slit
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped 

            Dry roast the moong dal till light brown in colour. Soak in water for 30 minutes. Pressure cook in 1 & 1/2 cups water for 4-5 whistles. Whisk well and keep aside.

            Heat oil in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

            Now add the ginger and continue to fry for a minute more. Add the boiled dal, salt, turmeric powder and green chilies. Adjust water according to the consistency required.

            Simmer on a low flame for 2-3 minutes. When done, add the ghee and coriander leaves. Give it a stir and serve with hot steamed rice.

                      Dry roast the moong dal till light brown in colour.

                        Soak in water for 30 minutes. 

Pressure cook in 1 & 1/2 cups water for 4-5 whistles. Whisk well & keep aside.

     Heat oil & temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

               Add the ginger & continue to fry for a minute more. 

     Add the boiled dal, salt, turmeric powder & green chilies. Adjust water according to the consistency required. Simmer on a low flame for 2-3 minutes. 

                 When done, add the ghee & coriander leaves. 

                    Serve with hot steamed rice.