Motichoor Laddu Spring Roll

 

          Here are some yummy & crispy Sweet Spring Rolls made from motichoor laddu. You can make with any of your favorite sweets like kalakand, burfi, peda & halwa to name a few. They come out real delectable and something different from the usual veggie stuffed spring rolls. In this way you can make a good use of any leftover sweets. So check out the step by step pictorial recipe to prepare it.

          Frankly speaking I really enjoyed making them and equally relished as an after-meal dessert. Try making these small bites along with your kids. They will have a wonderful time creating these spring rolls.

          Spring Rolls are traditionally deep fried. However, I have shallow fried them. For a healthier version, You can bake them and they tastes just as yummy as the fried ones.

          I have used Rice Paper sheets to make these yummy delights. you can also use spring roll sheets or samosa patti. 

              You can also drizzle some rabdi over the rolls for some variation. So surprise your near and dear ones with this sweet surprise and enjoy. They are great for any in-house party or for any special occasions, festivals or ceremonies. 

• 2 motichoor laddu
• 8 rice paper sheets 
• oil to shallow fry
• a sprinkle of chopped pistachios, saffron & dry rose petals to garnish

          Dip the rice paper sheets in lukewarm water for a few seconds. 

          Then place them on a plate and place little of the laddu on one end of the sheet. Roll it over till the middle.

          Tuck them in from both ends. Then roll over again till the end. Press gently to secure it firmly. 

           Arrange all the rolled up spring rolls on a plate.

          Heat oil in a pan and shallow fry them, few at a time, till light golden in colour. Transfer to a serving plate. 

         Garnish with a sprinkle of chopped pistachios, saffron and dry rose petals. You can also sprinkle powdered sugar if you wish and then enjoy as an after meal dessert. 

Note - 

1.  You can dish out 4 spring rolls from each laddu. So increase the quantity accordingly. 

2.  While shallow frying them, be careful as they tend to stick to each other. You can fry them, one at a time too, but this will take more time.

                     These are few rice paper sheets that I have used.

   Dip the rice paper sheets in lukewarm water for a few seconds. Then

   place them on a plate & place 1/4 of the laddu on one end of the sheet.

                             Roll it over till the middle.

                           Tuck them in from both ends. 

                   Roll over again till the end. Press gently to secure it firmly. 

                       Arrange all the rolled up spring rolls on a plate.

     Heat oil in a pan & shallow fry them, few at a time, till light golden

     in colour. Transfer to a serving plate. 

Garnish with a sprinkle of chopped pistachios, saffron & dry rose petals. 

Garnish with a sprinkle of chopped pistachios, saffron & dry rose petals. 

                          You can also sprinkle powdered sugar & enjoy !!!! 

Shahi Baingan / Eggplant

 

               Shahi Baingan is a take on the popular Shahi Paneer recipe. It is a very popular Mughlai style recipe that is made with paneer in a rich tomato-cashew gravy. This gives a royal touch to the dish. Hence the name 'Shahi'.  However, instead of paneer, I made use of eggplants and almonds in place of cashew to make this yummy recipe. It turned out just amazing. 

              This gravy is smooth, velvety and has the richness and creaminess coming from the milk, cream, tomato and almonds. It also has the flavors from all the dry spices added to it. So it is a perfect side dish for steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, poori or chapatti. So check out the step by step pictorial recipe to prepare this amazing party dish.

• 8-10 baby eggplants, washed, wiped & slit 
• 3 tbsp. oil
• 1 tbsp. ghee
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 2 green chilies
• 2-3 tomatoes, roughly chopped
• 8-10 almonds, soaked for 15 minutes & peeled
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 cup milk
• 2-3 tbsp. fresh cream
• 1 tsp. roasted kasuri methi
• pinch of saffron

               Heat 1 tbsp. oil in a pan and sauté the onion, ginger, garlic and green chilies till light brown. 

 

               Then add the tomatoes and all the dry spices. Sauté till the oil separates. Keep aside to cool. 

              Then grind along with the soaked almonds into a smooth paste. Pass through a sieve and keep aside.

               Slit the eggplants and smear with a pinch each of salt, turmeric powder and red chili powder inside the slits. 

              Heat 1 tbsp. and stir fry the eggplants till tender. Keep aside. 

               Heat remaining oil and ghee. Stir fry the strained onion paste till the oil separates. 

               Switch off the flame. Now add the milk and the cream. Give it a mix. Then switch on the flame and cook the gravy on a low flame for 2-3 minutes.

               Add the fried eggplants. Cover and cook on a low to medium flame till the gravy thickens to a desired consistency. 

               Then add the roasted kasuri methi and saffron. Give it a stir and switch off the flame. 

               Serve along with steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, poori or chapatti for a nice comfort meal. 

               

Heat 1 tbsp. oil & sauté onion, ginger, garlic & green chilies till light brown. 

Add the tomatoes & all the dry spices. Sauté till oil separates. 

Keep aside to cool. Grind along with the almonds into a smooth paste. 

                     Pass through a sieve and keep aside.

  Slit the eggplants and smear with a pinch each of salt, turmeric powder & red chili powder inside the slits. 

           Heat 1 tbsp. & sauté the eggplants till tender. Keep aside. 

  

Heat remaining oil & ghee. Sauté the strained onion paste till oil separates. 

 Switch off the flame. Add the milk & cream. Give it a mix. Then switch on the flame & cook the gravy on a low flame for 2-3 minutes.

  Add the fried eggplants. Cover & cook on a low to medium flame till the gravy thickens to a desired consistency. 

  Then add the roasted kasuri methi & saffron. Give it a stir & switch off the flame. 

Serve with steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, poori or chapatti for a nice comfort meal. 

               

Moong Dal Fry (Green Gram Lentil Curry)

 

          Just a simple moong dal fry with hot steamed rice will lift up your spirits. There is nothing like having it with some pickle or papad as accompaniment. It definitely is a humble and an earthy meal, complete with all the nutritional benefits as lentils contain fibre and proteins. 

          This dal can be cooked in many ways. You can enjoy it as a dry preparation with Indian bread, in a gravy like consistency with rice or it can be made into a simple soup. Choice is yours. 

          It is a very common dal made in every household in the Northern parts of Punjab. This delicious Moong Dal Fry is also very popular in restaurants worldwide. So check out the step by step pictorial recipe to prepare this amazing dal fry.

• 1/2 cup moong dal
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• 1 tbsp. coriander & mint leaves, chopped

            Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it a whisk and keep aside. 

            Heat oil in a pan and temper with cumin seeds, dry red chili and asafoetida. Allow it to splutter.

            Then add the onion, ginger, garlic, salt and turmeric powder. Sauté till light brown. 

            Add the boiled dal and green chilies. Simmer on a low flame for 2-3 minutes. 

            Garnish with lime juice, coriander and mint leaves. Serve with steamed rice, jeera rice, naan, tandoori roti or chapatti.

      Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it

      a whisk and keep aside. 

        Heat oil in & temper with cumin seeds, dry red chilies & asafoetida. 

        Add onion, ginger, garlic, salt & turmeric powder. Sauté till light brown. 

                  Add boiled dal & green chilies. Simmer for 2-3 minutes. 

                     Garnish with lime juice, coriander and mint leaves.

         Serve with steamed rice, jeera rice, naan, tandoori roti or chapatti.

Jeera Rice (Cumin Flavoured Rice)

            This flavorful way of serving your plain old boring rice will make it more appealing to the eyes. It tastes not only yummy with the flavor of ghee coming through along with the crunch of the fried cumin seeds, but it will complement any side dish that is served along with it. 

               Try serving it with some Butter Chicken, Dal Makhni, Paneer Butter Masala or Mutton Fry. Even a simple Dal fry will taste much more delectable when paired with jeera rice. So check out the step by step pictorial recipe to prepare this simple fare.

• 2 cups cooked rice
• 2-3 tbsp. ghee 
• 1 tsp. cumin seeds
• 2-3 green chilies, chopped
• salt to taste
• 2-3 tbsp. coriander leaves, chopped
• few slit green chilies to garnish (opt)

          Heat ghee in a pan and temper with the cumin seeds and green chilies. Sauté for a few seconds. 

          Then add the rice and salt to taste. Sauté for 2 minutes on a low to medium flame.

          When done, switch off the flame and add some chopped coriander leaves.

          Garnish with slit chilies and a sprig of coriander leaf. Serve with any side dish of your choice.

               Heat ghee in a pan & temper with the cumin seeds & green chilies. 

                          Sauté for a few seconds. 

                                 Then add the rice & salt to taste. Sauté for 2 minutes.

                                 When done, switch off the flame & add coriander leaves.

                                 Garnish with slit chilies and a sprig of coriander leaf. 

                     Serve with any side dish of your choice.