Churma Ladoo

Churma Ladoo

Churma Ladoo is a traditional recipe of Gujrat and Rajasthan. (These states are located in India) We require just three basic ingredients like whole wheat flour, jaggery and oil / ghee.  Churma is a whole wheat flour fried dumplings which is coarsely powdered and added with jaggery, ghee and made ladoos.  I'm happy to share an Airfried Churma Ladoo for Diwali. This is prepared for Ganesh Chaturthi and Diwali as an offering to deity.

https://youtu.be/GJcTlZkdHTM

Ingredients:

Whole wheat flour - 1 cup

Semolina / Sooji - 2 tablespoons

Jaggery powder - 1/2 cup

Poppy seeds - 1/4 cup

Grated coconut - 2 tablespoons

Cardamom powder - 1 tablespoon m

Ghee / clarified butter - 2 tablespoons + 2 tablespoons ( mix with churma mixture while preparing ladoos)

Method:

# Mix whole wheat flour, semolina, melted butter / ghee. Sprinkle water and knead the dough. Do not over knead. Rest the dough for 10 minutes.

# Dry roast poppy seeds and grated coconut seperately.

# Preheat Airfrier at 180'c for 10 minutes.

# Make marble size balls. Shape them oval by pressing with your fingers...as shown in the picture.

# Place the dumplings in airfrier and fry @ 180'c for 20 minutes.

# After 20 minutes turn the dumplings and fry @ 200'c for 15 minutes.

you can see the change in colour.

# Allow it to cool down.

# Use a wooden spoon and break them.

# Put it in mixer jar and make a powder...just without lumps.

# In a plate add churma, jaggery powder, cardomam powder, roasted grated coconut and mix well.

# Heat 2 tablespoons of ghee and pour with churma mixture and mix well.

# Make churma ladoos. Coat them with poppy seeds.

Churma Ladoo are ready for Neivedhya and also to serve.

Do try and provide your comments.

Thank U!

Semolina Sweet Potato Bread

Semolina Sweet Potato Bread

A perfect super soft bread which is prepared with Semolina and sweet potato.

Ingredients:

Boiled sweet potato - 100 gms

Semolina - 500 gms

Instant active dry yeast - 1 tsp

Buttermilk - 250 ml

Jaggery powder - 1 tablespoon

Salt - 1 tsp

Oil - 3 tablespoons

Jaggery powder + water - 1 tablespoon (brush before you bake the bread)

Method:

# Boil sweet potato and mash / grate.

# Use fine Semolina or pulse it in mixer jar.

# Mix Semolina, jaggery powder, yeast, salt.

# Add mashed sweet potato.

# Add buttermilk and mix well. Just mix everything together.

# Apply some oil, cling wrap and proof it for 1 hr.

# Once it doubles in size, add 1 tsp of oil and knead for 5 minutes. Add 2 tablespoons of oil and knead. It will be sticky but as you knead it for 15-20 minutes it becomes smooth in texture.

# Grease the baking tin with oil.

# No shaping is required just place the dough in greased tin and allow it to rest for 20 minutes.

Baking tin size 7×3.

# Once it rises up to the pan. Mix jaggery powder and water. Brush the mixture before baking.

# Preheat microwave convection oven @ 190'c.

# Bake for 30 minutes at same temperature.

# Once baked apply some butter and leave it for 10 minutes.

# Demould and allow it to cool on wire rack for 2-3 hrs.

Slice the bread with cerrated knife.

Please do try and provide your comments.

Thank U!

Double Chocolate Banana Bread

Double Chocolate Banana Bread

  

An eggless, super soft, moist, healthy chocolate banana bread... perfect for a tea-time companion.

You can add walnuts or nuts of your choice. 

Notes

*Sieve dry ingredients 5-6 times.

* All ingredients should be in room temperature.

* Can add chopped chocolate or chocolate chips.

* Cup measurement is 120 gms for flour.

Ingredients:

Whole wheat flour - 1+1/4 cup or 150 gms

Bananas - 2 big in size

Jaggery powder - 3/4 cup  

Baking powder - 1 tsp

Salt - 1/2 tsp

Cocoa powder - 2 tablespoons / 30 gms

Refined oil - 1/4 cup  or 60 ml

Curd - 1/2 cup or 120 ml

Milk - 3 tablespoons

Warm water - 3 tablespoons

Chocolate chips - 1/2 cup

Vanilla essence - 1 tsp

Method:

# Sieve whole wheat flour, cocoa powder, salt and baking powder for 5-6 times. (dry ingredients)

# Melt chocolate, add jaggery powder, oil, curd, milk, vanilla essence mix well. 

# Mash bananas well.

# Mix mashed bananas with chocolate mixture.(wet ingredients)

# Mix dry ingredients in two batches with wet ingredients. Do not over mix.

# Add warm water to the cake mixture.

# Preheat microwave convection mode @ 160'c.

# Grease your baking tin with oil/ butter.

# Pour Banana chocolate mixture in greased tin.

# Bake @ 160'c for 45 min. Check by inserting a knife/ toothpick if it comes out clean. Bread is baked well.

# After 10 minutes demould the baking tin.

# Allow it to cool on wire rack.

# Slice your bread once it is completely cool.

Sweet Rice Puttu

Sweet Rice Puttu

Sweet Rice Puttu is prepared during Navaratri, specialy on Friday as Neivedhyam. This is also prepared for Puberty event in Tamilnadu.

Ingredients:

Raw rice - 2 cups

Jaggery - 1.5 cups

Turmeric powder - 1/2 tsp

Salt - 1/2 tsp

Grated coconut -1/2 cup

Cardoman powder - 1 tsp

Ghee - 1 tsp

Cashews - 10 nos

Method:

# Soak rice for 1 hr. Drain water and put the rice in cotton cloth, let it dry.

# Make a fine powder in mixie.

# Dry roast the rice flour to pinkish colour.

# Heat some water add salt and turmeric powder. 

# Sprinkle hot water little by little to the rice flour and mix well.( Consistency should  be when you hold the flour it should hold a shape)

# Tie the rice flour in a cotton cloth and   steam for 15 - 20 min.

# Let the mixture cool for some time.

# Sieve the rice flour. (consistency of the mixture will be like a beach sand)

 #Take jaggery and boil well. Filter the syrup to remove impurities. Boil the jaggery syrup until you get a ball consistency.

# Add jaggery little by little in the rice flour mixture. In few min rice flour mixture will come to Puttu consistency.

Add cardoman powder, grated coconut, and fried cashew.

mix well and serve.

Please do try and provide your comments.

Thank U!

Beetroot Marble Bread

Beetroot Marble Bread

A super soft whole wheat beetroot marble bread. For this recipe I've peeled and boiled beetroot. Make a fine puree, donot add water while you puree the boiled beetroot.

Ingredients:

Whole wheat flour - 230 gms / 2 cups(approx)

Beetroot puree - 100 gms

Instant dry active yeast - 1 tsp

Jaggery surup - 1 tablespoon

Salt - 1/2 tsp

Oil - 2 tablespoons

Water - 1/2 cup (warm water)

Honey + water - 1 tsp

Method:

# Mix whole wheat flour, yeast, jaggery surup, salt.

# Add warm water and knead.

# Knead for 15 minutes... until it is soft and elastic.

# Divide in two portions. First portion apply 1/2 tsp of oil and cover it. Rest for 1 hr.

# Mix Beetroot puree in 2nd portion add 2 tablespoon of whole wheat flour and knead well. It will be sticky but after 2-3 minutes while kneading it will be a soft dough. 

Apply 1/2 tsp of oil wrap and rest for 1 hr.

# Once your dough doubles in size. Punch down and knead for 2 more minutes. Both dough seperately.

#  Grease your baking tin with oil.

# Give a log shape to both dough. Twist both dough together as shown in picture.

# Place the log in baking tin.

# Let it rest for 20-25 minutes.

# Just before it reaches the brim of the pan preheat oven / microwave convection oven @ 190'c.

# Mix honey + water. Brush honey mixture before you bake.

# Bake @ same temperature for 30-35 minutes.

# Once baked rest for 10 minutes.

# Brush some oil.

# Loosen the baking tin and demould. Allow it to cool on wire rack. Let it cool completely.

Use cerrated knife to Slice your bread.

Please do try and provide your comments.

Thank U!