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North Indian Punjabi Recipes

North Indian Punjabi Recipes
If Punjabi recipes tempt your taste buds, then this page is a must-visit. Take a peep into Anita Chahal aunty's kitchen and see what authentic Punjabi food is all about. You will also find fusion recipes from Anita aunty's Punjabi kitchen. Not to mention, she has started to share OPOS recipes as well.

Authentic South Indian Recipes

Authentic South Indian Recipes
If you love south Indian food, do not leave without checking this page. Dedicated to Chitra Balachander, a south Indian homemaker, the page is all about taking a journey into her south Indian kitchen. Travel with me to her kitchen to savor traditional south Indian food.

Benefits of Oatmeal; Healthy Recipes: Why Make Oats A Part of Your Regular Diet

oats benefits
Health benefit of oats are aplenty. It is the foremost reason for its adoption as a popular cereal grain these days.

Do you know the first evidence of adoption of oats has been traced to a cave in Switzerland (belongs to around 3000 BC)?

History of Oats
If you think oatmeal recipes are getting popular these days, then you might be wrong.

Oat is the most popular food in Scotland and also widely used in England. When the English came to India and settled here, they began cultivation of oats. Though the first mention of oats is found in Ain-e-Akbari of Abul Fazal (around 1590), their real adoption began with British promotion after 1816, when they captured vast areas Uttarakhand. However, this was limited to the consumption of the British army only.

Hari Singh of Kashmir ordered special oat seeds from England in the 1930s and began their cultivation in royal farms. After independence, the state govt of Kashmir promoted oats and local farmers began cultivating it. Gradually, it spread to Himachal and also provided a new fillip to its reemergence in Uttarakhand.

Benefits of Oatmeal
oatsbenefits

High in carbohydrate, protein and dietary fiber. An intake of about 20 gm dietary fiber lessens the chance of coronary heart problem by 12 percent and cardiovascular disorder by 10 percent.
Beta-glucan in oats lower cholesterol. According to studies, just 3 gms of oats per day can reduce cholesterol by 10 to 20 percent.
By reducing 10 to 20 percent cholesterol, oats effect about 20 to 40 percent reduction in heart attack risk.
Avenanthramides, an antioxidant in oats, fights off free radicals in our body. Free radicals attack good cholesterol (HDL) in the body.  A diet rich in oats negates the damaging effects of free radicals and thus prevents damaging LDL cholesterol oxidation. This purifies arterial wall cells, preventing atherosclerosis.
Oats suppress certain protein molecules and cytokines that obstruct inflammatory response in the body.
Whole grain oats help reduce high blood pressure and prevent heart failure, according to a study published by the Archives of Internal Medicine in October 2007.
Postmenopausal women with cardiovascular problems must eat oats at least six times a week to counter atherosclerosis and stenosis.
Oat strengthens immune system against bacterial infection, as it empowers faster movement of neutrophils.
Oats also stabilize/ reduce blood sugar and are most beneficial for those with Type 2 diabetes. Minerals, especially, magnesium in oats helps enzymes responsible for increase in insulin secretion and sugar synthesis.
Oats are found to be helpful in protecting women against breast cancer due to high dietary fiber component. Those eating 30 grams of dietary fiber daily, are almost at 50 percent lower risk of breast cancer.

Wondering whether oats contain gluten? Click  here why oatmeal is gluten free. There are innumerable ways to include oats in your regular diet. Here are 45+ oatmeal healthy recipes that you may want to try.

If you are wondering how to cook oatmeal, we have very simple ideas for you. Make oatmeal healthy recipes and include this fiber-rich cereal grain in your daily diet. We have made oats idli, oats dhokla, oats cookies, and oats chapatis (Indian flat bread).

Home Made Healthy Whole Wheat Cookies With Almond Meal, Oatmeal


whole grain cookies

Baking with whole grains is easy. Agree?

I have been doing so for over a year, trying out different cookie variations with healthy grains. I am quite happy with the results.

Almonds are my favorite nuts. I prefer to add them to my cookies. However, the addition of almond meal makes a big difference to the taste of cookies. I have added almond powder to my previous batches, wherein I used ground almonds for the recipe, but almond meal enhances the taste to the next level.

Here's why you should include nuts for a healthy heart.

Let's see what all I have included in these healthy whole wheat cookies with almond meal.

baking with whole grains




Oatmeal Cookie Ingredients
almond meal

1 cup- wheat flour
1/2 cup- oatmeal
2 tbsp- milk powder
1 cup- almond meal (check the recipe of almond meal here)
1/2cup-besan (chickpea flour)
1 tsp- baking soda or powder
4 tbsp- sugar powder (more or less as per your taste)
2 tbsp- chilled ghee (clarified butter)
2 tbsp- oil
1-2 tsp- milk for binding dough
1 tbsp- curd

How To Make Whole Grain Cookies with Oatmeal
how to make oatmeal delicious




  1. Mix wheat flour, chickpea flour, milk powder, oatmeal and almond meal.


Add baking soda/powder. 
Add oil, ghee, curd,and sugar in a bowl or take a grinder and give one or two churns. 


I had to use a hand whisker, as there was power outage in my area at that time.

Drop dry ingredients in the grinder along with wet ingredients. Give it one or two churns. Take out the ingredients in a plate or bowl. If it looks little dry, add milk for binding and give the shape of a ball or log.
Cover with aluminum foil or parchment paper and refrigerate for 30 minutes or longer.



Preheat oven (microwave convection) at 180 degrees for 10 mins.
Cut into desired shapes and bake for 15 minutes at 180 degrees. Microwave and oven settings may vary in your system.
Take out and cool on a cooling rack.
Make tea and enjoy these eggless oats almond meal cookies.
oatmeal cookies with almond meal

Here are 50+ cookie recipes.

Healthy Breakfast Recipe: Instant Poha Upma - 2 Recipes


Kick-start your day with a healthy breakfast recipe. Looking to add another healthy recipe to your breakfast collection?

Well, this surely is going to be a great start. Poha or rice flakes is a healthier alternative to many things normally used in Indian kitchens. 

This makes even diabetes-friendly recipes. My diabetic parents-in laws have poha as a snack in the evenings.
poha upma



Here I am sharing two poha recipes - perhaps poha upma recipes that are unlike the kind of upma you have been having until now.

The first simple breakfast recipe uses steamed veggies. It is as simple as steaming vegetables of your choice, say carrots, peas, capsicum and then adding them to a tempering of onion, tomato, and ginger. Finally, your poha upma is ready when you mix pre-soaked poha. Done! So simple; yet so yummy and healthy!

I started eating poha a few years back after I found its varied uses as a snacking option and healthy breakfast alternative. Here is a very simple, filling, and delectable way of enjoying poha.



Poha Upma ingredients
1 cup poha
1 tsp- oil
1/2 tsp- chana dal
1/2 tsp urad dal
curry leaves
1 onion
1 tomato
1/4 tsp- mustard seeds
veggies of your choice (I added carrot, beans, peas)
salt, turmeric, garam masala
roasted almonds (some people add peanuts)

Procedure
poha upma breakfast


  1. Soak poha in whey/curd/ buttermilk or plain water for 5 minutes.
  2. Squeeze and drain. Keep aside.
  3. Take oil in a pan.
  4. Add mustard seeds, chana dal, urad dal, curry leaves.
  5. Let them splutter.
  6. Next fry onion. Let it turn pink.
  7. Now add tomato. Stir.
  8. Add salt, haldi, and green chilly.
  9. Add roasted almonds if you want.
  10. You may add garam masala if you so wish.
  11. Now you can add veggies of your choice. I used steamed veggies and fried them for 5 minutes before adding poha.
  12. Garnish with coriander leaves. You may sprinkle lime juice as well for a tangy twist to poha.
  13. Enjoy this healthy breakfast option.



Instant POha Upma


The second poha upma OPOS recipe is even better - healthier, yummier, and easier!
Doesn't that make a must try recipe for upma with poha?
Perhaps you will be doing a big mistake if you do not try this instant poha upma out!

I have followed OPOS method shared by Rama Krishnan, OPOS mentor, with my own modifications.

Here goes the instant poha upma for breakfast recipe:

How to make OPOS upma with Poha


  1. Soak poha in water for 5 mins.
  2. Chop one onion. Keep aside.
  3. Chop potato.
  4. Grate ginger and green chilly if you want to add.
  5. Dry roast nuts if you do not have them handy.
  6. Take a 2/3-liter pressure cooker, add oil.
  7. Throw in cumin seeds and sliced onion in the first layer. Then drop in grated ginger and potatoes.
  8. Next add salt, sugar, turmeric, and nuts.
  9. Finally, add 1 tsp of water and close the lid.
  10. Cook on high for 5 mins/2 whistles.
  11. Open the lid immediately and stir in the soaked poha.
  12. Mix well to combine.
  13. Sprinkle lime juice and coriander leaves.
  14. Enjoy yummy, tangy instant poha upma.


Idli - Steamed Rice Flour Black Lentil Dumlings

Here's what I do with the leftover dosa batter. Yes, you have guessed it right - I make idlis with it.

idli
Ingredients
 2 cups- rice
1 cup - urad dal (black lentils)

Procedure


  1. Soak both for 6-7 hours or overnight.
  2. Grind together in the morning.
  3. Let the batter ferment for 5-6 hours.
  4. Take a laddle full of the batter and pour into greased idli wells.
  5. Steam for 8-10 minutes (more or less).
  6. Enjoy with coconut chutney, Bengal gram chutney or sambar.

Chakuli - Odisha's Dosa

chakli- odisha's dosa
Chakuli - A breakfast option from Odisha

This recipe uses the traditional same dosa ingredients, with the only difference being that it is softer to touch, feel, and relish. Makes a wholesome lunch meal as well.

I learned this recipe from my mother in law, who has amazing culinary skills. Chakuli is widely common in Odisha and savored as a breakfast or lunch. I can eat it for dinner as well.














Ingredients
2 cups- rice
1 cup- black lentils (urad dal)
1 tbsp- fenugreek seeds (methi dana) - optional

Other ingredients
oil
salt






Procedure
odisha dosa

  • Soak these three ingredients separately for 7-8 hours. I usually soak them overnight and grind them in the morning.
  • Next day, I grind these together without water.
  • Keep these aside for fermentation for another 4-5 hours. I usually leave them as such until evening.
  • When you are ready to make chakli, mix the batter well.
  • Take out the batter that you want to use instantly and keep the rest in refrigerator, especially during summers, as it risks getting sour. I usually make idlis with the remaining batter, so do not add water in the entire batter.
  • Add water to make the batter just like dosa batter. It should not be too runny, nor should it be too thick. Add salt as per taste.
  • Heat a tawa.
  • Pour 1 tsp of oil. Once it reaches smoking point, take a laddle full of the batter and pour over the oil. Spread it evenly on all sides. Do not use much force.
  • Chaklis are usually thicker than dosa.
  • Once done, flip the side and let it roast.
  • Enjoy with coconut chutney or any other chutney of your choice.
  • I usually make sambar aloo to enjoy chakli.

Rava Dosa: A Healthy Breakfast Option

rava dosa
Breakfast is the start of the day's meal planning. When you get to eat "soul food," you don't want anything else. This is exactly what I am experiencing today. Made Rava dosa 'n it tasted yum with potato sambar curry!!! Perfect meal combo to kick-start your day! Super easy to make 'n is equally filling.









Recipe:
1 cup rava (suji)
1/2 cup rice flour
1 tsp atta
2 tbsp of curd (optional)
1 cup water (more or less depending on the consistency - the batter should not be too runny)
salt as per taste

Tempering/tadka ingredients:
1/2 tsp oil
mustard seeds
curry leaves
chana dal, urad dal (optional)

Procedure
rava thali


  • Mix rava, rice flour, atta, salt, and water. You can add 2 tbsp of curd.. Set it aside for 15-20 minutes.
  • Meanwhile, boil potatoes. Cut boiled potatoes in small sizes. Marinate them with salt, turmeric, and sambar powder.
  • Fry marinated potatoes on tawa/skillet.
  • Pour one cup of water in a pan. Add 2 tsp of sambar powder and potatoes and keep it for boiling. Check salt. Add green chilli/black pepper. Let it boil until the gravy turns little thick. Switch off the flame.

Let's prepare rava dosa:


  • Heat oil, add mustard seeds. Let them crackle. Add curry leaves. 
  • Stir and then add this tempering in the dosa batter.
  • Grease a tawa. Turn the flame on high.
  • Let it get very hot.
  • Pour one tbsp of batter over it. Do not try to spread it much. Wait for 2 mins and then turn the side. It will take 2-3 mins. That's it!

Say No to Junk Food, Say No to Burgers

source: https://upload.wikimedia.org/wikipedia/commons/8/8c/Red_Robin_burger.jpg

Burger is one of the most-blamed food for health problems in America. Let alone the ham, the veg burger is also dangerous. First, it is a junk food, second it has over processed ingredients, and third is the excess sodium. Junk food results in obesity while excess sodium leads to high blood pressure and an increased risk for heart disease, stroke and kidney disease.
Processed ingredients have no essential nutrients. Many burgers available in the market contain hexane, a chemical used to separate soya oil from soya seeds, that can cause cancer. Toppings and cheese are always processed and without any nutritional value.
French fries make it more harmful, as these fries too have a bad health quotient. Instead of making burgers at home, substitute it with more healthier options.
Burger is made from refined wheat flour, which has no nutritional value and is full of starch sugar. If you wish to put on calories, please go ahead and enjoy a burger!

Ready to eat/Pre-Packaged Food

Now about packaged food - the definition of junk food is anything that is pre- prepared (processed) and packaged. Usually when something is packaged, the aim is to increase its shelf life, so additives & preservatives are included. Think about what is in the paper tea bag that contains the leaves. It,too, is made using chemicals - even butter paper is laden with certain chemicals. So we are eating non-veg tea plus chemical tea. It is always better to thoroughly look into packaged food prior to eating. There are countless cases where it is found that manufacturers mix expired items with new ones and repackage them. We should not make blind choices as far as health is concerned. Try to avoid packaged, processed and read-to-eat food as much as possible. Here's a recount of my personal experience - we would regularly eat packed upma and poha a few years back. This resulted in a severe form of food allergy that forced us to quit outside food at all costs. After that day, we have never eaten pre-packed food.

Moong Dal Oats Tikki

moong oat tikki
Ritu Mendiratta is a health freak like me. She comes up with some of the healthiest recipes, with oats being the key ingredient. She shared yellow moong dal tikki (cutlet) yesterday, which inspired me to give her recipe a try.

I loved the idea of using parboiled moong dal (yellow lentils) and blending the paste with oats and a mix of vegetables of your choice. I included carrot and peas, as I had only these two vegetables in stock. Nevertheless the outcome did not disappoint; rather, I would love to try the recipe with other lentils as well.

Here's the recipe:

INGREDIENTS:
Oatmeal 1/2 CUP + 1/4 CUP
YELLOW MOONG DAL 2/3 CUP
ONION 1 (I didn't add)
CARROT 1
Peas - 1/4 cup
GARAM MASALA 1/4 TSP
RED CHILLI POWDER 1/4 TSP
CORIANDER Powder
OIL 1 tbsp
Ginger- small
MILK 2 tbsp
SALT as per taste
Turmeric

METHOD:

  1. Soak moong dal for an hour and then cook with turmeric for 10 minutes on a low flame. No need for pressure cooking the lentil.
  2. Drain excess water and allow dal to cool.
  3. Grind moong dal coarsely without adding any water.
  4. Mix with oats powder, grated carrot,peas, ginger, red chilli powder,garam masala and salt.
  5. Combine this nicely and make it into small tikkis.
  6. Ritu advised to dip the tikkis in milk and then rolling in dry oat powder. I rolled them in oat meal and then applied little milk. You can follow Ritu's step.
  7. Roast on a greased tawa and cook it by adding little oil on both sides till it becomes golden brown.
  8. I enjoyed the moong dal oat tikkis in lunch.

Orange Peel Pickle

orange peel pickle
Orange peel pickle, are you serious?
Na, I am not kidding!

After having thrown tons of orange peel all my life, I have come up with a tasty, tangy way to relish this vitamin C rich orange cover. Thus far, I was only aware of one use of orange peel, that is, face powder.

Yes, during childhood, we would dry these peels under direct sunlight and then grind them to powder for application on face as a rejuvenating face pack. I do not remember whether the face pack ever did any trick, I simply loved the aroma!

Another favorite activity we would indulge in during childhood was to squeeze orange peels in each other's eyes - yes, that was such an exciting moment. I do this even now...LOL!, though I do it with myself.

For a long time, I have been discarding orange covers like anything or only using them as a deodorizer in my shoe rack and refrigerator. I imagined doing something else with these Vitamin C rich peels, which have umpteen other health benefits, including their use in cancer medicine, and have come up with this tangy pickle.

Now let's come back to the recipe.

I have recently started using lemon peels for pickle. Earlier, I would throw them after squeezing juice out of lemons. But not any longer! You can make sweet 'n sour pickle with lemon peels. Here's the recipe to make lemon peel pickle.

This was something that intrigued my mind when I was throwing orange peels a couple of days back. So I thought of doing an experiment. I checked online whether anyone has tried this. I came across one recipe that attracted my attention. I have modified the recipe and come up with this lip-smacking delight.

Benefits of Peels
Orange peels are loaded with

  • flavonoids
  • phytonutrients
  • minerals
  • vitamins
  • fiber


Not only this, these orange covers are rich in non-soluble polysaccharides, which are a form of dietary fibere. These include tannins, pectin, and hemi-cellulose - all of which keep the digestive tract in good health and ensure proper bowel movement. These compounds help prevent constipation.

I have come across some studies that even link orange peels to heart health and cancer prevention. Still need to do more research to come up with conclusive evidence in this regard.


Orange peel Pickle Ingredients
orange peels pickle

Since this was my experiment, I used peels of only one orange.

Orange peels - 1 orange
Roasted Sesame seeds (til)- 1/4 tsp
Jeera (cumin seeds)- 1/4tsp
Ajwain (carom seeds)- 1/4tsp
Black salt- as per your preference
Salt- as per your taste
Jaggery - as per your taste (I added a small piece)
Oil- 1/2 tsp
Vinegar- 3 tbsp or little extra
Red chilly powder
Hing
coriander powder

Procedure

pickle with orange peels


  1. Boil orange peels for 5 minutes.
  2. This will ensure that the peels are clear of any dirt, dust, or pesticides.
  3. This will also make them softer so that you can chop them easily.
  4. Let them dry for 1-2 hours.
  5. Take roasted sesame seeds, jeera, red chilly powder, and hing. Grind these ingredients using pestle and mortar.
  6. Keep aside.
  7. Now take oil in a pan. Add the spice powder. Throw in ajwain.
  8. Stir and add salt.
  9. Throw in finely chopped orange peels.
  10. Let the spices coat the peels.
  11. Turn off the flame.
  12. Now take grated gur. Melt it in a pan on low flame. Immediately turn off the flame and add vinegar to it. Mix very well.
  13. Add black salt in it.
  14. Pour this vinegar-gur mixture over the spiced orange peels.
  15. Mix very well.
  16. Keep it in sun for 2-3 days.
  17. Your tasty, tangy orange peel pickle is ready. I still can't believe I have come up with this recipe.

Quick Vermicelli Pulav /Biryani in 5 mins


I do not eat noodles. Rather, hubby and I left eating noodles a few years back, when we came to know about their dark side. Then we decided to substitute noodles with wheat, suji, ragi vermicelli. I must tell you these little noodles taste as good as noodles, and the best part being these aren't wax coated like the latter.








Earlier, I have shared vermicelli chilli noodles recipe. This time I have taken inspiration from a friend Sangeeta Chandra's vermicelli upma recipe to come up with my vermicelli (sevai) pulav recipe. It's hit in my home.

Here I am sharing two ways to make vermicelli pulav. The newest method gives you tasty, tangy pulav. Do give this chatpati vermicelli pulav recipe a try.

I have followed one pot one shot OPOS method of Rama Krishnan.I am glad I found this method. It has made life easier for me.



Ingredients
1 cup vermicelli (roasted ; or dry roast it first)
vegetables of your choice( i have used 2 carrots, 1/2 cup peas, 1 potato)
turmeric, salt
3 tbsp curd
sambar masala or garam masala
coriander leaves
coriander powder
2 pinches of sugar
1 onion
1 tsp- ginger garlic paste
1 tsp oil +1 tsp 
1 tsp lime juice


Procedure
  1. Chop one onion.
  2. Put oil in a 2-or 3- liter pressure cooker.
  3. Add onion and ginger garlic paste.
  4. Close the lid and put on the flame.
  5. Wait for 1 whistle or 5 mts. Immediately turn off the flame.
  6. Meanwhile, chop vegetables of your choice and marinate them with curd, salt, turmeric, garam masala/sambar powder, sugar, coriander powder. 
  7. Alternatively, dry roast vermicelli and then wash it in hot water and immediately give it a cold bath. Keep it on a strainer so that it does not get sticky. 
  8. Open the pressure cooker, add 1 tbsp water and marinated vegetables evenly. Leave some space in between so that the steam can rise up.
  9. Pour vermicelli over the vegetables.
  10. Next add a layer of coriander leaves.
  11. Add salt and 1 tsp oil and cover the cooker lid.
  12. Wait for either 1 whistle or 5 minutes, whichever is earlier. 
  13. Just turn off the flame and release pressure.
  14. Sprinkle lime juice and pinch of sugar and mix everything well. 
  15. Enjoy chatpatta vermicelli pulav without any chutney. 
  16. Below is my old method of making vermicelli pulav, but I find the OPOS method of making pulav tastier, yummier, and easier! What about you?


quick vermicelli pulav











Quick Vermicelli Biryani Ingredients

Roasted Vermicelli- 1 cup
Peas- 1/4 cup
Potato-1 medium
Carrot- 1 large
Ginger grated
Onion-1
Tomato-1
Water, salt, oil (1 tsp)
Coriander powder
chana dal- 1/4 tsp
urad dal- 1/4 tsp
curry leaves
mustard seeds
green chilly

How to make quick vermicelli biryani/pulav

  1. Dry roast vermicelli. Let it cool.
  2. Then take 2 cups of water and add vermicelli to it.
  3. Keep it for boiling. Let it boil for 8-10 minutes.
  4. Drain, strain under cold water and keep aside on a sieve so that the water dries up.
  5. Chop carrots and potato.
  6. I steamed carrots, potato, tomato, and peas. You may choose to steam the veggies or fry them. I chose to steam them since it saved me oil and time. 
  7. Take oil in a pan.
  8. Add chana dal, urad dal, mustard seeds. Let them splutter.
  9. Add curry leaves and stir.
  10. Next add sliced onion.
  11. Cook & then add grated ginger & green chilly.
  12. Now add tomato.
  13. Stir and cook.
  14. Add salt and coriander powder.
  15. Next add the steamed veggies. If you have not steamed them, you can fry them here.
  16. Once the veggies are done, add boiled vermicelli.
  17. Mix well. Keep stirring for 2-3 minutes until the veggies and vermicelli have fused together.
  18. You may sprinkle lemon juice over the vermicelli.
  19. Enjoy your early morning breakfast with this health friendly tangy vermicelli pulav.
Feedback on vermicelli biryani/pulav


Mix Vegetable Parantha

mix vegetable parantha for breakfast
Paranthas are a quintessential breakfast in north India, especially Punjab and Delhi.

Being a Punjabi, I have a fondness for paranthas, though I try to make low-calorie paranthas, using least amount of oil, instead of clarified butter. Anyway, I add oats and ragi flour to wheat flour to knead my daily dough for rotis and paranthas.

This time I added finely chopped carrot, capsicum, peas, ginger and sprouts to the dough and made mix veg paranthas. These Indian flat bread rotis are healthier form of paranthas and taste great. I enjoyed these with sweet amla chutney.

Ingredients
wheat flour - 1 cup
ragi flour - 1/4 cup
Oatmeal (powder)- 1/4 cup
salt,
oil
Ginger grated
carom seeds (ajwain)
Chopped Vegetables of your choice (carrot, capsicum, peas, cauliflower, methi)

Procedure

  1. Mix everything and make a semi-soft dough.
  2. Let it sit for 10 minutes.
  3. Roll out into chapatis or paranthas.
  4. Fry using little oil/ghee on either side or both sides. I usually apply oil only on one side.
  5. Enjoy with pickle or curd or even ginger tea.

Homemade Oatmeal Recipe With Almonds

oats almond ladoo
Health remains on the top of my agenda when it comes to meal planning. I started making sweets last year after joining a few food groups and learning the basics of making sweets there. Thereafter, I have been continuing with my food experiments in my efforts to make the food we savor healthier.

After having tried different kinds of sweets, I tried this super easy, quick, and healthy badam ladoo recipe that uses oats and almonds as the base. Before coming up with the final recipe, I had decided to make almond ladoos that I have made previously. While making ladoos this time, I decided to add oats to make these cute little balls healthier.







Badam Burfi Ladoo



The recipe does not disappoint, nor do these power-packed ladoos:
almond oats ladoo


1/2 cup oatmeal (powder)
1/2 cup almond powder
1/2 cup condensed milk (if you do not have, you may use 1 cup milk and mix it with 2 tbsp of milk powder and let it simmer on low flame.. stir intermittently until it reduces to half the amount) If you do not have milk powder, you can add 1 tbsp of ghee and 1 tsp of sugar to milk and let it simmer on low heat)
elaichi
Jaggery (gur) - 1 medium size (as per your taste)

Procedure
oats ladoo


  1. Grind almonds (20-30).
  2. Grind oats.
  3. Take a heavy bottomed pan or a nonstick utensil.
  4. Add condensed milk. Throw in elaichi and mix.
  5. Drop almond powder into it.
  6. When the mixture starts to come together, add oats powder.
  7. Mix very well.
  8. Add grated gur. Stir well so that everything mixes well.
  9. Keep stirring so that the mixture does not stick to the bottom of the pan.
  10. Turn off the flame when the mixture comes together as a ball in the middle of the pan.
  11. Take a butter paper/ greased aluminum foil/ greased plate.
  12. Pour the mixture over it.
  13. Press with a chakli or heavy utensil.
  14. Cut into burfi shape or give the shape of ladoos. 
  15. I sprinkled chopped almond pieces over the dough.


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