Saturday, January 18, 2014

Besan Laddu

  Besan Laddu can be made within 20 mins and I recently made it for the local Sai Baba temple on Thursday. It is a dry sweet and it has a relatively longer shelf life (2-3 weeks) if stored in an airtight container. 


1 cup of besan/ gram flour
3/4 cup of sugar
1/2 cup of ghee
2 cardamom
Nuts for garnish


1. Dry roast besan in a heavy bottomed vessel, stirring continuously till they change color and sweet aroma comes. 
2. Add fine powdered sugar and cadamom to the kadai, mix well. Add warm ghee and stir them.
3. Allow them to cool enough to hold them and make lime sized balls
4. Garnish with nuts.

Friday, January 17, 2014

Aloo Methi

Methi (fenugreek) leaves is one of the leafy vegetables that is easily available in Indian grocery stores in the USA. Today I will share with you my version of Aloo methi. This can be a tasty side dish  for rotis and can be really good with side for rice dishes as well. 


3 potatoes
1 large onion
1 cup of methi leaves
1/2 tbsp of sambhar powder
1/4 tsp of turmeric
1/2 tsp of cumin powder
1 tbsp of oil


1/4 tsp of mustard
pinch of asafoetida


1. Peel the potatoes and chop them in to small cubes. Microwave for 5 minutes along with water.
2. Heat oil in the skillet, add the seasoning. As the mustard sputters, add the onions (julienne cut) in to the skillet.                          
3. As the onions turn golden, now add the methi leaves(no stem) in to the skillet and saute few times. 
4. Add the potatoes, turmeric,sambhar powder and salt. Saute well and close the lid and allow it to steam.

5. Once the potatoes are cooked add the cumin powder. Switch off the flame as the potatoes are golden brown.

6. Methi aloo is ready. it can be served with sambhar and rice/ rotis.


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