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Sheera also known as suji halwa is a traditional Indian pudding made with semolina, ghee, sugar, cashews and raisins. This simple delicious dessert has a fluffy & soft texture with delicate flavors of cardamom & ghee. Suji halwa is made in many regions of India with more or less the same ingredients & similar method.
1. Heat ghee in a kadai. I used half cup ghee. You can also reduce it to 6 tbsps if you prefer less ghee.
2. When the ghee melts, add 15 cashews (30 split) and fry until light golden. Add 15 raisins and fry all of them together until the raisins turn plump. I didn’t have raisins in stock so I used chopped apricots.
3. Remove them to a plate immediately.
4. Meanwhile pour two and half cups water to a pot and begin to heat.
5. Add 1 cup fine rava to the hot ghee.
6. On a medium flame fry the rava stirring constantly.
7. If you stop stirring even for a few seconds the rava can get burnt. So be cautious and fry until the rava turns golden in color. Some people like to deep roast it. If you like you can roast it further for 1 to 2 mins. But do this on a low flame.
8. Meanwhile the water should come to a rolling boil.
9. Just be careful as the water splashes. Pour the hot water to the hot rava pan & keep stirring continuously until the water is absorbed completely.
10. Suji absorbs water and turns thick. Make sure there are no lumps of rava.
11. Lower the flame and cook covered for 1 to 2 mins.
12. You will see the rava is cooked to fluffy texture. Give a good stir and then add 1 cup sugar and ½ teaspoon cardamom powder.
13. Sheera turns gooey as the sugar dissolves. Continue stirring until the sheera leaves the sides of the pan.
14. Turn off and keep covered. Add the ghee fried dry fruits and nuts before serving.
15. When it cools down fluff up with a spatula or fork and transfer sheera to serving bowls.
Chapati Recipe with tips & tricks to make them perfect & super soft every time! There is nothing better than a freshly made flatbread. With the freshest flavor and perfect texture, these homemade Chapati are the absolute best! Once you master the technique of making soft Chapati, you will never buy them from the stores. Serve them with dal, curries, stew or use them to make wraps, rolls, quesadillas, kothu roti or chapati noodles.
1. Add 2 cups whole wheat flour to a wide mixing bowl. Make a well in the center. Usually chapati is not salted but if you want you may add ¼ teaspoon salt and 1 to 1½ tablespoon oil (optional). Pour ¾ cup warm or hot water. I use hot water, not boiling hot.
2. Begin to mix to form a soft dough. If using hot water use a spoon to mix first, later use your fingers. If the dough is too dry, splash a bit of warm water and form the dough. Do not make it sticky.
3. Knead for a minute or 2. Smoothen the dough with your palm. It should be soft, not tight & dent easily when you poke with your finger. Smear some water all over the dough. Cover and rest for a minimum of 30 minutes.
4. After 30 mins, knead the dough well until soft and pliable. If it is dry, wet your hand and knead. You can do this a few times as required. It can easily turn sticky if you splash water at this stage. So don’t.
5. Divide the dough to 6 parts to make layered chapati. To make single layered, divide to 8 portions. Roll each ball in between your palms until smooth. Keep them covered until the end.
6. Flatten a dough ball and dip it in atta. Dust off the excess flour. Too much flour can make them hard.
7. Start rolling on the clean kitchen counter or on a rolling board. After rolling 2 to 3 times, lift up the dough and rotate it a little in anti-clock wise direction. Roll it again 2 to 3 times.
8. Roll lightly without putting too much pressure on the dough else it will get stuck at the bottom. Do not roll the chapati continuously, instead lift-up & rotate in clock-wise direction a little after every 3 to 5 rolls to ensure it does not get stuck to the board. As you roll, you may sprinkle little flour as required, if you feel it is about to stick. Roll it evenly all over, making sure you roll from one end to the other.
9. Gently dust off each rolled chapati with your hand to remove excess flour, if any. Transfer them to a clean dry place on the counter, away from wind and heat. We don’t want them to dry out. You can roll about 3 to 4 and then start cooking, while you make the rest.
10. Heat a tawa/ pan (heavy bottom) on a medium high heat. When it is hot enough (not smoking hot), transfer the chapati to the pan. Within a few minutes, you will see bubbles over the chapati.
11. Quickly turn it to the other side & cook for a minute or 2. Spread little oil or ghee all over the chapati.
12. Turn it again to the other side, you will see it begins to puff up.
13. To make it puff evenly, press down with a wooden spatula in the places where it doesn’t puff. Do not use a sharp spatula, it can easily poke holes in them and prevent from puffing. Traditionally people use cloth or even bare hand.
14. Spread a few drops or a spoon of ghee or oil on both the sides. You need to be quick at this stage. It is normal for the pan to smoke as soon as you add ghee.
15. Cook for a few seconds or a minute to make sure your chapati is cooked all over, including the edges.
16. Remove to to a plate & stack.
Puffed Poori will soon be everyone’s favorite at your home! Poori or Puri is a popular Indian breakfast immensely popular all over India. This detailed step by step picture guide and video post will help you make perfectly puffed Puri each time. Dough discs fried to perfection until a little crisp on the outside but soft on the inside is what you will make with this recipe! For a savory meal serve these puri with Puri bhaji or poori masala, Chana curry, Coconut chutney or Veg kurma. If you love sweet meals, these are best eaten with Suji halwa, Basundi or Shrikhand.
1. Add 1 cup Maida, ¾ teaspoon fine rava (semolina or suji) and 1/8 teaspoon salt to a mixing bowl. You can also skip rava and salt.
2. Pour ¾ teaspoon oil. Mix all of them well & pour ¼ cup water (4 tablespoons).
3. Begin to mix to form a stiff dough. You will need another 1 to 2 tablespoons water. Sprinkle more water only as needed.
4. Make a stiff & tight dough that is not crumbly or dry. It should be smooth but not too soft like the roti dough.
5. Drizzle another ¼ teaspoon oil and knead lightly to just smoothen the ball. Do not knead it for longer like it is done for roti or chapati. Dough must still be stiff and tight. When you press it with your fingers, you will still feel it is tight and stiff, not too soft.
6. Keep this dough covered always until all of it is used up to roll pooris. I usually do not rest the dough for more than 3 to 5 minutes.
7. Divide it to 8 to 10 parts.
6. Mix both of them well. Keep stirring and begin to fry on a medium low heat. You may see small lumps of ghee and besan. Just ignore them.
7. Keep stirring constantly for even roasting and to prevent burning. After 5 mins of roasting, the color of the besan begins to change to a slightly deeper color with a slight aroma.
8. Reduce the flame to lowest, then quickly add the rest of the ghee.
9. Do not stop stirring. Keep stirring to incorporate the ghee well & continue to roast the besan on the lowest flame. The flour will absorb all of the ghee and become lumpy at this stage.
10. As you fry the mixture will turn to a mass.
11. Keep roasting and stirring non stop till the besan smells aromatic and turns deep golden color. Besan will begin to look fluffy and airy, indicating it is ready and done. It took 25 mins for me to reach this stage from the time I added the flour to the pan. Timing may vary depending on the kind of pan and intensity of heat used.
12. As soon as you smell it aromatic, remove the pan immediately from the stove & place it on the counter. If you don’t remove the pan in time, the mixture will burn. In just few minutes you will notice ghee begins to ooze out from the mixture. The color changes to golden and the consistency begins to change.
13. After keeping on the counter, stir for another 2 to 3 minutes as the besan will continue to cook in the hot ghee. This is how it was after 3 mins. Taste test this to ensure it is not raw. If it tastes nutty it is roasted correctly.
14. Allow it to cool down to a warm temperature. Touch with your fingers and check, it should be warm and not hot. Also if you live in a cold region, make sure you don’t let the mixture become cold because the ghee will solidify and the besan ladoos won’t bind well. Add cashews.
15. Add powdered sugar. If you prefer less sweetness in your besan ladoo reduce the sugar. I use all of the powdered sugar. Ensure the besan has cooled down to warm temperature before adding sugar. If you add sugar to hot besan, sugar will instantly melt and ruin.
16. Mix well to incorporate the sugar with the besan mixture. Knead with your hand. At this stage, it will look dry but as you mix, the warmth in your hand will melt the ghee and help to bind all of the ingredients.
17. The mixture should look something like this. It will be greasy.
18. Take small portions and roll to balls. You will be able to make 16 besan ladoo. Store them in a air tight jar and use with in 3 weeks.
Poha Recipe in 2 ways! Make soft and delicious poha with my easy recipe. Poha also known as Pohe is a quick Indian Breakfast made with flattened rice, onions, spices, herbs, lemon juice & peanuts. In this post I show you how to make poha in just 20 mins. It’s refreshing, lemony and you will simply love it. Serve poha as is or top it with some crunchy sev, fresh cut onions or with grated coconut. To make it a complete meal, serve it with plain yogurt and vegetable salad on the side.
1. Clean 1½ cups poha and add them to a large colander, strainer or bowl or pot. Please note that to make non sticky poha, you will need to use thick or medium flakes. If you use thin flakes poha will turn mushy after rinsing them.
2. You have to be quick at this step as doing it slowly will make them too mushy and soggy. Rinse them well with clean filtered water. Drain the water completely. Repeat the rinse & drain the water completely. I usually rinse them twice but if you feel they turn too mushy after the first rinse then stop rinsing further. Keep the bowl aside.
3. Meanwhile chop 1 medium sized onion and 1 to 2 green chilies. Also rinse the curry leaves and coriander leaves. Fine chop the coriander leaves. If you want to use potatoes then chop them to half inch cubes and keep them immersed in water until needed.
4. Check if poha has softened by pressing down a few flakes in between your thumb and fore finger. Run your finger across the flattened rice to break lumps if any. Poha would have absorbed water and softened in about 5 to 7 mins.
5. Heat a pan with ½ tablespoon oil and fry the peanuts until golden and crunchy. Set them aside for garnishing. This way the peanuts remain crunchy. You can also dry roast the peanuts if you prefer.
6. Heat the same pan with 1 to 1 ½ tablespoon oil. When the oil becomes hot, add ¾ teaspoon mustard seeds and ¾ teaspoon cumin seeds. Let them splutter.
7. Add chopped onions, green chilies and curry leaves.
8. Saute until the onions turn pink. If using potatoes, drain the water completely and add the cubes to the pan. Saute for 2 to 3 minutes.
9. Cover the pan and cook on a low heat until the potatoes are soft cooked. If needed you may add more oil.
10. Once the potatoes are cooked thoroughly, you can saute them on a high flame for 1 to 2 mins. Add turmeric.
11. Add softened poha and mix well.
12. Cover and steam on a low heat until poha becomes hot. Stir in between to prevent burning. If you feel your poha is too dry, then you may sprinkle some water in between. When done it should be soft and not mushy. Sprinkle coriander leaves and roasted peanuts.
13. Take it off the heat. Taste and add more salt if needed. Add lemon juice and keep it covered until served.
Dalia is also known as cracked wheat, samba rava, godhuma rava, fada & broken wheat. Since it is made of Whole wheat grain, daliya is considered to be a good choice for those trying to reduce refined grains.
1. To make dalia vegetable khichdi, wash and soak the moong dal and bulgur wheat in a deep bowl with enough water for 15 minutes. Drain and keep aside.
2. Heat the olive oil in a pressure cooker, add the cinnamon, cloves, cumin seeds and asafoetida and sauté on a medium flame for 30 seconds.
3. Add the onions and capsicum and sauté on a medium flame for 2 minutes.
4. Add the dal, bulgur wheat and all the other ingredients and sauté on a medium flame for 4 to 5 minutes.
5. Add 5 cups hot water, mix well and pressure cook for 3 whistles.
6. Allow the steam to escape before opening the lid.
7. Serve dalia vegetable khichdi hot with low-fat curds.
Besan Ladoo with a melt-in-the-mouth texture are a divine treat that you will love anytime. Also known as besan ke laddu these are immensely popular across India and made during special occasions like festivals, weddings and celebrations. Treat your family and friends this Diwali with these delicious and aromatic sweets.
1. Measure 1 cup sugar (200 grams) and add it to a blender or grinder jar. Add ⅔ tsp cardamom powder and grind to a very fine powder. You can use white sugar or demerara sugar. Do not open the lid of the jar immediately after grinding as the sugar drifts everywhere. Wait for a minute and then mix a few times with a spoon and grind well again.
2. Check if the sugar is super fine. It has to be very fine as we don’t want any sand like texture in the besan ladoos. Set this aside.
3. Weigh or measure your besan and ghee correctly. We will need 2 cup besan (220 grams) ½ cup ghee (8 tbsps) (100 grams) If you go wrong with the quantities your ladoos may not bind or may turn flat. Fluff up the flour in the jar with a fork and then scoop it to the measuring cup. You can use ghee in liquid or solid form. Both will be same.
4. Add 1½ tablespoons ghee to a heavy bottom pan (from the ghee you measured earlier). Heat it. We are using only 1½ tbsps ghee at this step from the total amount required for the recipe. Add 3 to 4 tablespoons chopped cashews to the ghee and fry them on a medium flame until crunchy. Remove them to a bowl. If you don’t prefer cashews, you may skip them.
5. Lower the flame. Add besan to the same pan. Do not add any more ghee at this stage. Adding all of it at this stage will make it hard to fry the besan well.
6. Mix both of them well. Keep stirring and begin to fry on a medium low heat. You may see small lumps of ghee and besan. Just ignore them.
7. Keep stirring constantly for even roasting and to prevent burning. After 5 mins of roasting, the color of the besan begins to change to a slightly deeper color with a slight aroma.
8. Reduce the flame to lowest, then quickly add the rest of the ghee.
9. Do not stop stirring. Keep stirring to incorporate the ghee well & continue to roast the besan on the lowest flame. The flour will absorb all of the ghee and become lumpy at this stage.
10. As you fry the mixture will turn to a mass.
11. Keep roasting and stirring non stop till the besan smells aromatic and turns deep golden color. Besan will begin to look fluffy and airy, indicating it is ready and done. It took 25 mins for me to reach this stage from the time I added the flour to the pan. Timing may vary depending on the kind of pan and intensity of heat used.
12. As soon as you smell it aromatic, remove the pan immediately from the stove & place it on the counter. If you don’t remove the pan in time, the mixture will burn. In just few minutes you will notice ghee begins to ooze out from the mixture. The color changes to golden and the consistency begins to change.
13. After keeping on the counter, stir for another 2 to 3 minutes as the besan will continue to cook in the hot ghee. This is how it was after 3 mins. Taste test this to ensure it is not raw. If it tastes nutty it is roasted correctly.
14. Allow it to cool down to a warm temperature. Touch with your fingers and check, it should be warm and not hot. Also if you live in a cold region, make sure you don’t let the mixture become cold because the ghee will solidify and the besan ladoos won’t bind well. Add cashews.
15. Add powdered sugar. If you prefer less sweetness in your besan ladoo reduce the sugar. I use all of the powdered sugar. Ensure the besan has cooled down to warm temperature before adding sugar. If you add sugar to hot besan, sugar will instantly melt and ruin.
16. Mix well to incorporate the sugar with the besan mixture. Knead with your hand. At this stage, it will look dry but as you mix, the warmth in your hand will melt the ghee and help to bind all of the ingredients.
17. The mixture should look something like this. It will be greasy.
18. Take small portions and roll to balls. You will be able to make 16 besan ladoo. Store them in a air tight jar and use with in 3 weeks.
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