Motichoor ladoo recipe

Diposting oleh adiba
Kamis, 24 Oktober 2013
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Motichoor laddu

This is one of my favorite sweets these days. My favorite orange color attracts me to these ladoo i guess. i was quite determined to make this motichoor ladoo for this diwali. it was decided last diwali itself. i was searching for boondhi laddle with small holes for the past one year. i could not find it. compromising it, i made these motichoor ladoo with my normal boondhi laddle. check my boondhi laddu recipe, to know about the boondhi laddle and the other laddle's needed to make these motichoor ladoo.

Motichoor laddu with mawa

As i normally believe, one who eats enjoying the taste of the dish can be a good cook. I have enjoyed eating these motochoor ladoo in different sweet shops. i found a slight difference between the ladoo in sri mithai sweet shop and other shops. later i identified mawa/koya is added to the ladoo, which gives a rich deliciousness to the ladoo.

Motichoor laddu with khoya

First time, i became over enthusiastic and added more khoya to the boondis. then i prepared again correcting the mistake that i made first time. so it is advisable to add 1/4 cup of khoya for 1 cup of besan flour.

moti laddu

If you are beginner in making ladoo, first try with half cup of besan flour. for half cup of besan flour add 1/4 cup of water little by little to get thick batter. then you can 1 or 2 tsp of water to bring it to dosa batter consistency. for the sugar syrup, add half cup sugar and 1/4 cup water. sugar syrup should be of one thread consistency.


                                                           Motichoor Ladoo recipe

Yields - 12 or 14 ladoos
Preparation time - 10 mins
Cooking time - 30 mins
Recipe inspiration - Spices and Aroma
Recipe Referred - Jeyashri's Kitchen 

Ingredients:

Besan flour - 1 cup (250 gms)
Water - 3/4 cup
Orange red food color - a small pinch
Baking soda - less than 1/4 tsp
Sunflower oil - 1 cup for frying
Melon seeds - 1 tsp
Saffron - few to garnish
Mawa / khoya / unsweetened khoa - 1/4 cup

For Sugar syrup:

Sugar - 1 cup (250 gms) use good quality of sugar like parry's sugar.
Water - 1/2 cup (125ml)
Orange red food color - a dot sized pinch

Method:

                         
click on the pics to see it in larger size

Sieve the besan flour well with baking soda and with orange red color. Mix the besan flour with 3/4 cup of water. sieve it again to avoid any lumps. batter should be little thicker like dosa batter.

                         

Heat 1 cup of oil in a pan. drop a small drop of besan batter in oil to check whether it rises in the oil soon after it is dropped. Bring the boondhi laddle just 3 or 4 inches above the oil. take besan batter in a laddle and spread over the boondhi laddle. lightly tap the boondhi laddle so that the boondhi's easily fall off into the oil.


It just takes less than a minute for the boondhi's to get fried for ladoo. remember that the boondis should be taken off from oil, before it turns crispier. soon after the oil stop sizzling, remove the boondhi to a strainer or to a kitchen tissue paper to drain off the exccess oil. for the next batch, wash the boondi latter in water and wipe it with a clean kitchen towel. likewise make boondis and wash the laddle after every batch to avoid the tails in boondi.


Now to prepare the sugar syrup, by heating a pan with 1 cup of sugar and 1/2 cup of water. stir well to dissolve the sugar. filter the dissolved sugar syrup and let it boil again to attain one thread consistency in sugar syrup. add a small dot sized orange food color to the syrup. switch off the flame.


Mix the prepared boondi with sugar syrup. mix well so that all the boondis are coated in sugar syrup. 


Separate 3 tbsp of boondi aside and grind the remaining in your mixer with just 1 tsp of boiling water. just give a pulse. if you grind too much, it may not be easy to shape the ladoos. 


Now mix the grounded boondis with whole boondis. Dry roast the melon seeds and add it to the boondi. grate 1/4 cup of khoya and add to the boondi. 


Mix the boondi and khoya together. mix well and start shaping the ladoos. if preferred, smear little ghee on your palms and shape the ladoos and place it on butter paper or on a small cup cake liner for the first few hours.

Garnish each ladoo with melon seeds and saffron. 

Serve these Orange Beauties to your family and loved ones. I am sure they will enjoy as our family did.

Motichur laddu


Notes:

Since khoya is added to these ladoo, it should be refrigerated. it keeps well under refrigeration for up to a week.

Adding khoya is optional. but the taste it leaves on your tongue after having one ladoo is just out of the world.

Shaping ladoo is not difficult, if the sugar syrup is prepared in the ratio of 1 cup of suagr for 1/2 cup of water. remember the ratio for 1 cup besan flour is 1 cup of sugar.

Traditionally milk is added to the besan flour for preparing boondis. 



Do you like this recipe and picture? please leave me a line to make me smile, as it was a tough task to try these ladoos twice and click step wise pictures with one hand cooking and one hand clicking pictures to share with you all..

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Dry Fruits Laddu

Diposting oleh adiba
Senin, 21 Oktober 2013
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Dry fruits laddu is also known as Antina unde in karnataka. It is also prepared in maharashtra for krishna jayanthi. When we were in bangalore, we used to buy these laddu's quite often. Me and hubby will be guessing the ingredients in the laddu one be one. We both love this laddu a lot. As it is not very much available in Chennai, i thought of making these healthy laddus for this diwali.

dry fruits laddu



This Laddu is given to lactating mothers as it helps to increase lactation . it is said to strengthen the backbones, as it has edible gum / gondh as one of the ingredient. 

Dink laadu



Dry Fruits Laddu

dry fruits ladduPrep Time: 10 mins 
Cooking Time: 10 mins  
Serves: 8
Recipe Cuisine: Indian
Recipe Type: Sweets

Ingredients:


Dates - 10 (chopped into small pieces)
Dry Grapes / Raisins - 20 (chopped into small pieces)
Cashews - 20 (chopped into small pieces)
Badam - 20 (chopped into small pieces)
Grated dry coconut / kopparai thengaai - 1/2
Nutmeg powder - a pinch
Cardamom powder - a pinch
Dry Ginger powder - 1/4 tsp
Kasa-kasa - 2 tsp's
Ghee - 2 tsp's
Edible gum / Bombay gondh - 1 tbsp (optional)

For Jaggery syrup:

Jaggery - 1/3 cup
Water - 1/4 cup

dry fruits and nuts for laddu

Method:

Heat a pan. add 1 tsp of ghee. fry the gondh till it puffs up as raisins. drain and transfer to a bowl. once it gets cooled, powder it in mixer jar and transfer it to a mixing bowl.

bombay gondh


To the same pan, add the grated dry coconut and roast it for a minute and remove to a mixing bowl. then roast badam, cashew and finally dates and raisins. transfer the roasted to the mixing bowl. roast kasa-kasa separately and add to the mixing bowl. add cardamom powder, nutmeg powder and dry ginger powder to the mixing bowl and mix well.

laddu making

Heat the same pan and add the jaggery and 1/4 cup of water. make the jaggery syrup either of single string consistency or thicker than that. add the jaggery syrup to the mixing bowl and give  a mix.

Dry fruits and nuts

Once the mixture turns warm, shape the mixture into laddus. Garnish the laddus with grated dry coconut. This recipe yields about 8 or 10 laddus. these laddus keep well in room temperature for about 3-4 days.

dry fruits laddu with edible gum

Notes:

Adding edible gum / gondh is optional. just the stickiness of dates is enough to bind the laddus.

As per your preference, add the nuts and dates.

Bombay gondh will be available at nuts and spices shop or in Nilgiris shop

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Tomato Thokku ~ Travel food

Diposting oleh adiba
Rabu, 09 Oktober 2013
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Thakkali Thokku

My favorite food for a picnic would be Idly with tomato thokku.  If we plan to eat our break fast on the way of travel, i prepare chinna vengaya thokku (small onion chutney) or tomato thokku to have with idlies. these two thokku varieties will perfectly go with idly.



This thokku is easy to prepare, the thing is it takes 30-45 minutes of slow cooking. it keeps well in room temperature for 2-3 days and can be stored in fridge for about a week.

Ingredients:

Ripe Red Bangalore Tomatoes - 10 (1.2 kg)
Sesame oil - 2 tbsp
Red chilly powder - 3 or 4 tsp's
Mustard - 1/2 tsp
Split urad dal - 1 tsp
Fenugreek seeds - 1/4 tsp
Garlic - 10

Method:

Wash and dry the tomatoes. cut them into quarters and set aside. peel the garlic pods and keep aside.

Heat 1 tbsp of oil and add in all the chopped tomatoes and saute for a minute or two. tomatoes turn soft and leave its juices. switch off the flame and cool the sauteed tomatoes.

Grind the cooled tomatoes along with its juice. you can grind it finely or little coarsely depending on how you like to eat. i grinded little coarsely.

Heat a pan, add a tbsp of sesame oil and add mustard and let it pop. now add fenugreek and split urad dal. add the garlic now. once they get roasted, pour the grounded tomato and give a mix.

Add salt to taste and 3 tsp's of red chilly powder. mix well and reduce the flame to medium low. cover the pan with its lid and let the thokku simmer for about 30 - 45 minutes. keep checking in middle, else thokku may stick to the bottom of the pan and get browned.

Once the thokku gets thickened, switch off the flame and let it cool. then transfer it to a clean glass jar.


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