Dry Fruit Pak / Khajur Pak

A Healthy variety which can be eaten anytime of the day. Very good for all ages as it does not contain sugar. All the sweets is obtained from the dates that is added. If your child is fussy about eating any nuts this is the best way to make them eat.

Ingredients


Black Dates - 250 g
Badam - 30g
Pista - 30 g
Cashewnut - 20 g
Anjeer - 30 g
Ghee - 1 Tbsp


Method


1.Cut the Badam, Pista, Cashewnut, Anjeer into rough pieces.
2.Heat Ghee in a pan and fry all the roughly cut nuts.
3. Deseed the dates and cut roughly and add it in the pan.
4. Keep the flame low and Just press it with the smasher so that all the ingredients are combined.
5. Put it in a dry plate and let it cool .You can cut in any desired shape you need.


Note
1. I have not cut the nuts into rough pieces  instead  made a semi powder as my kids are very fuzzy about the nuts.
2. You can always increase or decrease the quantity of the nuts .
3. The pan should be just warm enough to just soften the dates. Make sure the pan is not  hot.

Nan Khatai - Eggless Cookies

Nan Khatai is an authentic Indian sweet usually made during Diwali. It is eggless cookie made usually using maida, besan and rava. I have made the cookies using wheat flour with the minimum usage of rava.

Ingredients

Rava - 1 cup

Maida - 1 cup

Wheat flour - 2 cup

besan flour/ gram flour - 1 cup

Ghee - 2 cup

Sugar - powdered - 2 cup

Method

1. Take a  bowl sieve the Maida , wheat and besan flour. Add the rava in the bowl and keep it separately

2. Take another bowl and add the ghee and powdered sugar . Beat them till its smooth and soft

3. Now add the mixed flour (from Step 1) into the bowl and mix them well and make it as a dough

4. Now preheat the oven at 180 degree centigrade and bake it for 15 -  20 min. Divide the dough into equal portion and make round shaped balls. just press and little bit in ur palms and place it in the baking tray. Make sure you leave some space between the cookies.

5. Remove the cookies from the oven. Let the cookies cool . Now you can transfer them into an air tight container

 

Kantola Subzi

Kantola is a seasonal vegetable usually found in the monsoon season. It has a slight bitter taste but not bitter like Bitter gourd  . It is good for diabetic people. It is small green colour with tiny spines all over.

Ingredients

Kantola -250 gms

cut the it into small pieces

green chilli - 2 nos

onion - 1 no

mustard seeds- 1 tsp

urad dal- 1 tsp

oil- 2 tbsp.

curry leaves - 1 sprig

salt as needed

Method


1. Heat oil in the pan. Once hot add the mustard seeds , urad dal, chilli , curry leaves.
2. Add onion and saute till translucent and then add the cut kantola .

3. Saute the Kantola in low flame until it turns slight brown . This might take around 15 - 20 min.

Sweet Paniyaram

Paniyaram ,an all time favourite dish .......can be made both sweet or savoury. Here Iam making sweet version. To make Panniyaram we need Panniyarakkal. Here I have used the stone mould to make the Panniyaram. Non stick Mould are also available. I prefer the stone as the taste is much better than the non stick.






Ingredients

Boiled Rice / Idli Rice - 500 gm

Urad Dal - 3 tbsp.

Fenugreek Seeds - 3 tbsp.

Jaggery - 300 gm


Method:

Soak the boiled rice separately for atleast  4 hours. Soak the Urad dal and methi seeds together for an hour. First take the soaked Urad dal and methi seeds and put in the wet grinder/ mixer first . Add little water and grind until it become smooth . Then add the soaked rice to the wet grinder/ mixer and grind until smooth . Remove the batter in a vessel. Now take  the jaggery in a pan and sprinkle some water in it and heat it in medium flame until the jaggery melts. Now mix the melted jaggery into the batter. just pour little by little until the required sweet is needed. Just taste the batter. If the sweet is enough you can stop . if u want more sweet u can add until the required sweet is needed. Now keep the batter for half an hour.

Now take the Panniyarakkal . Heat it. Once heated pour oil /ghee in each mould. Need to be a little generous with oil/ghee. Then pour the batter in each mould . Flip the balls so that it boils on the other side too. Now the Panniyaram is ready to be served.


To Be Noted :


 1. Fenugreek seeds are just added for the flavour. if u want u can add more . make sure you don't add too much .
 2. If Urad dal and fenugreek seeds are added more the panniyaram will become soft and will stick to the pan.
 3. U can refrigerate  the batter and use it upto 2 days