Instant Lapsi and Rawa Mini Uttapa

Instant Lapsi and Rawa Mini Uttapa
Ingredients
1 cup Lapsi
1 cup Rawa
Salt to taste
1/2 tsp grated ginger
1 cup butter milk or more
1 tsp Eno
1 onion chopped
2 green chillies chopped
2 tbsp coriander leaves chopped
Ghee
Method
Clean the Lapsi and Rawa. Grind the Lapsi and Rawa with butter milk and ginger. If required add more butter milk to get a medium thick consistency. Add salt, Eno, chopped onion, chopped chillies and coriander leaves. Mix it and keep the batter for 15 minutes. Take a Mini Uttapa tawa, apply ghee in the cavities . Put spoons of batter in the cavities. Cook the Uttapa and serve it with green chutney.....

Healthy Malai kofta

Few day back on Food Food Chef Saransh Goila had shown his way of making Healthy Malai kofta on Food Food  #HealthChallenge.. Here is my way of making Healthy  Malai kofta without the Malai....It's a very healthy and Jains can enjoy it to as has no garlic and onions...

For the Kofta
Ingredients
3 raw bananas grated
1  potato grated
2 tbsp home made paneer
Salt to taste
1/2 tsp ginger
1 tbsp corn flour
1 tbsp wheat flour
1/2 tsp garam masala powder
1 tsp green chilli chopped
2 tsp oil
Method
Pre heat the oven at 200 degrees. Take the grated raw banana and grated  potato and add 1/4 cup water and boil it on slow flame till the water dries up. Take of the gas and add the rest of the ingredients except oil. Mix it properly. The mixture should bind properly. Grease a non stick baking tray. Make small balls. Arrange the balls on a tray. Bake the kofta ball at 200 degrees for 25 minutes. In between after 15 minutes spray the kofta balls with oil from top and bake till done. Keep it aside.

For the gravy
1/2 tsp ghee
1/4 tsp cumin seeds
1 bay leaf
1/2 tsp garam masala powder
Salt to taste
1/2 tsp Sugar

For the paste
2 tbsp milk
1/2 tetra pack coconut milk
2 tbsp hung curd
1/2 ginger
2 tbsp paneer
2 tbsp kaju
1 green chilli
1/2 tsp coriander powder
1/2 tsp cumin powder
Grind and all the above ingredients together to make a paste.
1 tbsp chopped coriander leaves...
1/2 tsp paneer grated for garnishing...

Method
Take a non stick pan and add cumin seeds and bay leaf. Add the paste and on a low flame cook the gravy stirring the gravy constantly. As the gravy thicken up very fast, add 1/4 cup water and keep cooking for 5 minutes. Add salt,sugar and garam masala powder. Add 2 cup of water and boil the gravy for another 10 minutes on low flame. As the gravy thickens,  add the kofta balls and let it simmer for few minutes. Add the ghee and sprinkle a pinch of garam masala powder from top and garnish with chopped coriander leaves and paneer. Have it with hot chappatis...

Guava and Pineapple squash

Guava and Pineapple squash
Ingredients
3 ripe Guava peeled and chopped
2 cups Pineapple chopped
2 tsp roasted jeers powder
1 tsp black salt
2 lime juice for squash
2 cups of sugar

Method
Blend the fruits in the blender and strain the liquid in a strainer till most of the pulp is collected in a vessel.... add 2 cups of water and strain the pulp till only seeds remain. Take the vessel with water added to the pulp. Add sugar, black salt, roasted cumin and lime juice. Add 3 more cups of water. Boil the liquid till it reduces to half. Cool it. Strain the liquid and store it in a bottle. While serving pour the squash to 1/4 of the glass, add cold water, ice, few mint leaves crushed and a dash of black salt. Or apply black salt on the rim of the glass and enjoy...

Guava and Pineapple Jam

Guava and Pineapple Jam
Ingredients
3 ripe Guava peeled and chopped
2 cups Pineapple chopped
1 lemon juice for jam
1/2 salt
Sugar as per the quantity of the fruit plup for the jam

Method
Blend the fruits in the blender and strain the liquid in a strainer till most of the pulp is collected in a vessel..... Add sugar according to the quantity of the pulp, salt and lime juice. Keep the vessel on medium flame and stirring occasionally. Remove the lather that forms on top of the liquid while boiling. As the pulp reduces to test if the jam is ready.... Take water in a small container. Drop a droplet. If the drop does not spread then the jam is ready. Store the jam in a glass jar.......

Moog Dal Pakon Pitha

Moong Pakon Pitha is a traditional dish of Bangladesh. The pitha is made with moong dal and rice flour dough. The dough is rolled and different designs and patterns are created on it. It is then deep fried and soaked in thick sugar syrup. Due to the designs, it is also called Nakshi pitha.  

I tried making it, but I need lots of practice to master the art to create a perfect design. 

For Syrup

2 cup sugar

1 cup water 

1 small piece cinnamon

2 cardamom

Method 

To make the syrup combine all the syrup ingredients in a pot.

The syrup should be thick in consistency.

For the Pitha

Ingredients

1/2 cup Moong dal

1 cup Rice Flour

1 pinch of salt

2 tbsp oil

2 1/2 cups water

Oil for deep frying

Method

Boil the Moog Dal in water.

Use a hand blender, so that the moog dal blends well.

Add salt and 1 tbsp oil.

Switch off the flame.

Stir the dal.

Add the rice flour and stir.

Cover the vessel and keep it aside till the mixture cools down a bit and it is easy to handle.

 Knead it to form a soft dough. Add little oil and knead it well.

Take a big lime size portion.

Apply oil  on the  rolling surface to prevent the dough from sticking.

Roll the dough to about a ¼ inch to 1/3 inch thickness.

Apply oil on the rolled disc.

You may use cookie cutters, fork, comb, toothpick or any other material to create designs on the rolled disc.

Ensure the design is deep enough as it will help absorb the syrup and make the inside of the pitha moist.

Heat oil to deep fry the pithas.

Fry the decorated pieces until in golden color. 

Remove the pithas from the oil.

Place the pitas directly in the hot syrup.

Pakon pitha is ready to be serverd.