I had some guest from Solapur and they got almost 1 kg of khoya burfi.
I was not sure how to consume the same before it expires.
Swaraj watches chota bheem a lot and is hugely influenced by him. So much such that he will get into the character of Bheem and make me tun tun mausi 🙂
Whenever Bheem is having ladoo, this fellow will run behind me for making one.
The very first time he asked me I was shocked as I never made ladoos except for rava ladoos.
My mother always said Besan ladoos are fastest to make, full of protein as they are made from Chana daal and liked by many.
So thought of giving it a try and guess what, I can make reasonable good Besan ladoos.
I can say confident ally as so many of my friends ate it and appreciated it. Ask to make for them as well.
Reciepe is very simple…
Besan flour: 2 cups
Sugar(pithi sakhar): 1-1/2 cups
Almond and Cashew nuts,
cardamom powder: 1 tsp
nutmeg powder: 1 tsp
Ghee: 1 cup
- Heat a pan and add Besan flour in it.
- Saute it till you get that nice roasted smell of chana daal.
- Add sugar and mix well till smell nice sweet flavor mixed in besan.
- Pour that 1 cup of ghee and keep stirring.Make sure that the gas is on sim and you are not burning the mixture.
- Once mixed, switch off the gas and let the mixture cool. You might want to keep it in refrigerator to expedite the process.
- Remove the mixture and make round ladoos or whatever shape you think you can turn it to..
- they simply taste awesome.
- Heat the pan and add ghee (Gowardhan tastes better)to it.
- Once it is hot, add besan to it and keep sauteing till it turns golden brown.
- Add cardamon powder and nutmeg powder,
- Simmer the gas and saute for 2 more minutes.
- Switch off the gas and get the entire mixture in a plate.
- Let it cool.
- Add sugar to it and mix it nicely.
- Let it cool. Use your refrigerator for better results.
- Roll it out to make delicious ladoos…
Last year the ladoos I made were too hard and sticky, so had a challenge of making it right this year.After going through so many food blogs, and checking with everybody I finally started with my little knowledge in cooking..
We need very few ingredients for making til(sesame) wadi.
1 cup – Sesame/Til,
1 cup- Groundnut powder,
1 cup – jaggery,
Cardamomom and nutmeg powder,
To begin, roast groundnut and sesame seeds separately. Let it cool.
Remove the ground nut cover and grind it coarsely. Repeat the same for Sesame seeds.
Make sure they are not roasted too much..as it will taste bitter.
Next heat the pan pour Ghee in it and add jaggery. Allow the jaggery to melt and foam.
When that happens, switch off the heat. Mix the sesame powder and ground powder.
Add cardamom and nutmeg for flavor.Take a square plate with deep bottom, grease it with ghee and spread the mixture uniformly.
Use knife to make pieces while it is warm. Once it cools you will not be able too.
Try it!!! and let me know your comments…
I had been to Lakshmi road for Diwali shopping. All of a sudden it started raining and had to drop the plan as it was already around 8-8.15 ish. I was thinking of going to Shabree for Dinner, so took an auto for Ghole road.
While taking left I read something like J1-जेवण, the Maratha fine dine. As it is I was in the mood of having simple food and thought of exploring the place.
Coming to the point:
Ambience: passionately designed, it includes variety of artifacts representing the Marathi way of life be it utensils, furniture or more. Very well designed.
Food: I had ordered kanda bhaji, bharlela vanga, chApati, amti and Bhat. They serve shengdana, karala, and other chutneys.
Kanda bhaji: very crispy and had that authentic Marathi taste and was not influenced by northern pakoras.
Bharlela vanga: coconut and groundnut grinded with masala… Awesome taste was not sweet.Chapatis: Ghadichya polya…..just soft!!!!!
Amti Bhat: they had variety of rice types I choose ambemor . Nicely cooked it had that typical homemade taste. Amti was simply delicious.
All the above food costed me for 700 for 2 which is reasonable for a fine fine experience
Goa, supposedly heaven on earth for many. Infact Enjoyment should be defined as “Goa” in dictionary. Most of the time I have preferred to stay in Panjim while in Goa, this time however opted to stay in South Goa.
While our stay was in Holiday inn, we thought of going for a stroll and have dinner in the known restaurants around.
We asked the security at the gate and some locals around they all pointed us to “Fisherman’s Wharf”.We completely underestimated that name as we thought that it would be some local Goan food place. But on entering the hotel we realized that it was not just so.Situated on the bank of river, FW is intrinsically built to showcase the Fisherman’s essentials. Be it his boat, or net or other day to day tools.The place is divided into two areas, indoors and outdoors. While indoors are typical like a restaurant would be, the outdoor seating is as shown in a Romantic Bollywood movie. River on one side, dining table with that gloomy light and some light music going on in background. Perfect for a DATE.About the food:
As we were a group of vegetarians and non-vegetarians we could taste both categories. In starters we had ordered Crispy Chicken and Mezza Platter.
The chicken was very juicy and tender, was cooked aptly. The batter used was very typical with a slight hint of herbs and black pepper. It was nicely dressed with spring onions and served with tomato ketchup. It was not hot as it appeared to be. Crispy for sure it was.Mezza platter:
Had a lot of sauces like humus, mayonnaise, olives dipped in oil with chillis with some tikkis and pitta bread. Humus was extremely fresh so much such that chichpeas flavor could be easily made out. Tikkis were made from grean peas may be.Apart from this we had Chicken Xacuti with plain roti and had ordered stuffed kulcha for the vegetarians.
Chicken Xacuti: It is chicken cooked in Goan style by roasting spices and coconut. It is in form of curry and I found it similar to Marathi style except that is less hot. It is spicy. It tasted good with steamed rice than roti.Stuffed kulcha was good as well.The quality of food served was good, however the service was slow. Besides that day they had some issue in their kitchen and the food was served almost 1 and half later. The ambience and the band kept us entertained. Most of the people had left already left but that did not instigate me to revert my ratings. It happens. But do visit FW if in South Goa.
Laxmi Puja the only day when I had a holiday. Hence I could elaborately concentrate on almost everything and do whatever planned.
Be it Rangoli..Or the pending Faral items like Shankarpali
All the diyas were lit
And of course “Laxmi puja” with complete devotion.
Wishing everybody a very happy Diwali and may this Diwali light up good thoughts in you
I have been writing reviews on Zomato for years now. That was just to share my food experiences with others and no other expectations. However, one fine day I got a call from “vaishanavi Meghe” who is a community engagement leader at Zomato. She is the part of team who organizes Zomato meetups.
When she invited I had no clue as to what happens at the meetup. I might have declined her invites for about 3 times in row and could not resist the fourth one. This was hosted by Zomato at Krusty’s, KP-Pune.
Being in KP, it was comparatively nearby for me. The invite was for a Dinner.
There were about 7-8 super foodies from Pune at the meetup, whom I could have never met otherwise.
The Zomato team ensured that we all are comfortable with the location, with the food options and all other aspects to make it a good experience for the foodies.
Being a vegetarian for that day, the number of veggie options was almost equal to nonveg options.
We were offered about 15-16 items from the menu right from Welcome drink to dessert.I had never had such delicious, mouthwatering pizzas, pastas and raviolis before. The desserts were truly icing on the top.
This was the first time I was visiting Krustys, and trust me I would have never visited the place as it was not known to me. However, I regret not being there earlier as they have fantastic food options.
They mostly deal in pizzas, pastas and sandwiches with some mouth watering desserts. They keep changing their menu every season to accommodate the seasonal variety w.r.t veggies and fruits.
While talking to Vidya and Rohan who are owners of Krustys we realized how difficult it is to run a restaurant. We could speak to them right from the recipe to hiring processes and they answered all the questions very honestly.
Thanks to #ZomatoMeetup again.
Hoping to attend few more.
Also, it coincided with my Birthday: D. While I had decided to complete the home-décor by Sunday itself.
I could not really as I went cleaning spree on Saturday and Sunday. Nevertheless, I could manage to draw a Rangoli and make some Faral.
On day-1, I landed up making Besan ladoos (recipes will follow soon) and Chakali (my favorite).
Whenever we plan a Goa trip, we prefer to stay at Sawantwadi. This time however we changed our preferences and stayed in Goa itself.
While our journey back home, we had halted at Sawantwadi for lunch. I checked with Amruta(who is our friend and our Sawantwadi official host) for the possible lunch options and she suggested “Bhalekar Khanawal”.
As it was Sunday the place was overcrowded. If you judge it from the outer appearance you will miss really something nice. The place is small and those who like to have food at hygienic place may opt out.
But let me tell you that the kitchen is neat and clean. The people who serve food are clean as well and food they serve is delicious.
We ordered Surmai fish thali and Vegetrian Fish thali. The fish was fresh. The thali included dry fish, gravy, chapatti and rice with sol-kadi. The dry preparation was simply awesome. The chapatis were soft and hot. The rice had that coastal flavor. Still lingering …..
Overall an extremely satisfying place for sea-food.
!!!!!! Anna-devta sukhi bhava!!!!!
With Ganesh festival going on and exhausted with the options to make modak, I landed up making gulab jamoons in shape of modak.
I followed the procedure mentioned behind the pack :DExcept for the shape of jamoons. I used the modak mould and created jamoons in modak shape.Fried and dipped in the sugar syrup.And that’s it!!!It took me about half an hour for preparing the same and about a minute to eat the same.