PAAN BITES | SWEET BETEL LEAF BITES | पान का बटवा | INDIAN MOUTH FRESHNER | MEETHA PAAN | मीठा पान

Paan,Chuna,Kattha,Supari and Sweeteners like Dates,Gulkand,Dry Coconut.The rest of the ingredients are rolled up in the Paan and is consumed after meals as mouth freshener\s.It also helps in digestion.No festival meal is complete without this "Meetha Paan".There will be no person in India who doesnot like this Paan.Banarasi Paan is very famous in India.It is a indivisible part of Indian meals.This blings liveliness to the festivites.

I miss that here very much and when I found the Betel Leaves in store, there was no limit to my happinees.I have tried to simplify and make it little crative and presentable.Your loved ones and guests will be surely impressed by this.

SERVINGS : Makes around 4 to 6 bites depending upon size.

INGREDIENTS :

1. Betel Leaves or Paan - 5
2. Fennel Seeds - 1 Tbsp
3. Dates - 2 (Seedless and fresh.Not the dry ones)
4. Mukhwas - 1 Tbsp
   
5. Tuti Fruty - 1 Tbsp
6. Dry Coconut - 1 Tsp (grated)
7. Gulkand - 2 Tbsp
8. Cardmom - 1 (Crushed)
9. Mint Leaves - 4
10. Tuti Fruty and EDIBLE Silver Color Star Accents - for Decoration

STEPS:

• Except Gulknad, add all the ingredients in the blender and blend.let the mixture be coarse and not as paste.
• Transfer it to the bowl.Add Gulaknd .Mix everything very well.
• Add some Edible Star AccentsNow the Paan mixture is ready.
• I suggest that make the bites ahead of time like a day before you are going to serve.It helps all the ingredients get mixed,and the mixture will be very flavorful and tasty.
• You can serve as it is with the help of spoon.
  
• OR you can make bites as shown below.
• Spread the Plastic wrapp on sheet on the Silicone Mold.Transfre the Paan mixture as shown.I have put in alternate molds so that I can have extra plastic for wrapping.
  
• Decorate with some more Tuti Fruty and Edible Silver Star accents.Press it so that it sets nicely in the mold.
  
• Cut the Plastic wrap and twist to pack the bites.You can use decorative treads to tie it.
  
• KEEP REFRIDGERATED

TIPS:

• You can use Edible Pearl Dust or any other decoratives for the bites.
• If you have Middle Schoolers or Teenagers at hoem, it makes a good and creative project for them.
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MANGO SHEERA BURFI | SOOJI HALWA BURFI | आंब्याचा शिरा

Sheera is a sweet dish made from Rava/Sooji/Semolina.It is very famous all over INdia with just differnt names like Sheera,Sooji Hawa,Rava Kesari etc. On any good occassions, Sheera is offered to God and then distributed as prasad among Family and friend.When something good happens like Exam results,Job or any wish you had comes true, it calls for celebration.First thing that comes to mind is preparing Sheera/Halwa.It has a very important place in every Indian's heart.

Today,I have made it with Mango Pulp.Also,I tried to give it little different shape.So I made it in the form of Burfi or Fudge.So, the recipe is same but the presentation is different.I have  added no color while making.The color is because of Mango Pulp.

INGREDIENTS:

1. Sooji/Rava/Semolina -  1 Cup (You can roast while making or you can use roasted sooji that is available in the market)
2. Sugar - 3/4 Cups
3. Mango Pulp - 3/4 Cup (fresh or Store brought)
4. Green Cardmom - 1 (DO NOT CRUSH).We will use it whole
5. Ghee - 4 Tbsp (1 Tbsp for roasting the Rava
6. Cashews for Garnishing

STEPS:

• In a pan, add 1 Tbsp of Ghee,Rava and start roasting.Do it on the medium flame.It takes around 5 to 8 minues to roast.If you are using roasted Rava,you can skip this step.
• When it is roasted, transfer it to a plate (Keep the plate ready before hand).
• Now in the same pan, Add 3 Cups of water,Sugar,3 Tbsp of Ghee and Cardmom whole.Let it boil until sugar is dessolved completely.
• Now add Mango Pulp.Mix well.
• Start adding roasted rava a little at a time.Add a little,then give a stir.Repeat this until all the Rava is added.This way, there is no room to form the lumps.
• Now, be little cautious because when it starts boiling, the bubbles burst and little drops of sheera migh spill on you.So let it boil alon until you see the water.
• Once you see that it is thickening, keep on stirring continuously until it becomes thick and soft.
• Now spread in a plate as shown in the photo.Spread evenly and let it cool down to be warm.
  
• Now with greased knife,cut into burfi and decorate with Cashew or any dry fruits you like.
  
• It is ready to be served.
  

TIPS:

• Do not add dry fruits while cooking.Or else,you can see in the photo, how it can cause difficulty for cutting.
• You can add finey chopped dry fruits though

HUGGI | ಹುಗ್ಗಿ | गव्हाचि खीर | Gavhachi Kheer | Whole Wheat Pudding |

"Huggi"(In Kannada language) is a traditional food item of Karnataka and Maharashtra too,specially in the rural areas.In Marathi it's called "Gavhachi Kheer" but "Huggi" is the popular name.

SPECIALITY : The main thing that is special is that, it is not a side dish or dessert.It is a "Main Course".Still in villages or in rural area, Huggi is served as main course at Marriages,Family Functions and Get together etc.It is also served as "Prasad" in the Temples.Because wheat is grown in farms, which makes people in villages, easily available that too plenty and is economical and needless to say healthy, Huggi is still the most liked and loved food.

Huggi is prepared using whole wheat but I have used Cracked wheat to prepare.The following measurement serves 2 to 4 people.

INGREDIENTS:

1. Cracked Wheat - 1 Cup
   
2. Jaggery - 2 Cups
3. Green Cardamom or Elaichi - 1
4. Nutmeg Powder - 1/4 Tsp (Optional)
5. Handful of Peanuts
6. Raisins or Manuka - 1/4 Cup
7. Grated Coconut (Fresh or Dry) - 1/2 Cup (I prefer the fresh one)

STEPS:

• Soak Cracked Wheat for over night or atleast 8 to 10 hours.
  
• Transfer(with the soaked water) it to Pressure Cooker.Add Cardamom,Nutmeg,Peanuts and Raisins and cook until 5 whistles.
• Let it cool down completely.
• Add Jaggery and mix well until Jaggery dissolved.
  
• Now, in a pan,transfer the mixture and keep it for boiling on medium heat.Add grated Coconut.
  
• Put the flame off as soon as you see bubbles start popping up.Keep stirring occasionally while boiling.
• Huggi or Whole Wheat Kheer is ready to serve.
• Serve with Ghee (Clarified Butter)
  

TIPS:

• You can mix milk in it while eating.It tastes delicious.

मोकळं तिखट | Mokala Tikhat |Chanda Dal Upma

This is another Authentic and Traditional food item. "Mokala" means free(Here indicating that each grain is separate and dry ). "Tikhat" acutally means bitterness of Chilly,but sometimes, Chutneys are reffered as "Tikhat" in Marathi language as they spicy. It is actually dry chutney,we can say made from Chana dal. It is also called "Vatli Dal/Daal" (वटली डाळ) where "Vatli" means "Ground" and "Daal" means lentil

This makes a healthy,easy and tasty snack.Less ingredients but yet loved by everyone.This is specially made during festivities as "Prasad"(Offering to God).Especially in "Ganapati Festival".

INGREDIENTS:

1. Harbhara Dal/Chana Dal - 1 Cup (soaked for 4 to 5 hours)
   
2. Oil - 4 Tbsp
3. Mustard Seeds and Cumin Seeds - 1 Tsp each
4. Asafoetida (Hing) - 1/2 Tsp
5. Turmaric Powder - 1 Tsp
6. Red Chilly Powder - 1 Tbsp
7. Salt for Taste
8. Fresh Grated or Dry grated Coconut - 1/4 Cup
9. Cilantro/Coriander - 1/4 Cup (Finely chopped)

STEPS :

• Take out water from soaked Chana Dal.
• Grind it to Coarse paste add little water.
  
• In a Pan, Add oil.Once oil is hot, add Mustard seeds,Cumin Seeds, Hing,Turmeric Powder,Salt and let everything fry well(Make sure it does not burn).
• Now, bring heat to low and transfer the Chana Dal Paste.It starts sticking to pan if heat is not lowered.
• Start mixing it with Tadka.Once, mixed weel,bring the flame to medium flame.
• Its not finished here.Actual cooking begins now.
  
• Keep on stirring,mixing constantly the paste until it becomes dry and completely cooked.Make sure that it does not remain uncooked.Needs patience here as you have to keep it stirring and smashing all the time.
• If you feel that its getting too dry but still uncooked, sprinkle water and close the lid.Repeat as needed.
• Once cooked, let it cool down a little.Squeeze lime juice.Garnish with Coconut and Cilantro and serve.
  

TIPS: 

• You can add Green chilies instead of Red Chilly powder.
• You can add Onions if you like.
• Tastes good with Yogurt/Curd when o down completely

NO ROAST TILGUL | QUICK TILGUL |झटपट तीळगूळ वडी

No Syrup,no roasting but yet delicious Tilgul Vadi without any mess.

Time : 20 minutes
Servings : Makes around 20 Vadi or bars

INGREDIENTS:

1. Raw Sesame seeds - 1/2 Cup
2. Jaggery (Finely powdered) - 1 Cup
3. Dry grated coconut - 1/3 Cup
4. Ghee or Clarified butter - 3 Tbsp

STEPS:

• Grind the sesame seeds in grinder.make it fine powder.now the quantity becomes almost one cup after grinding.
• In a plate take Sesame powder,Jaggery,Dry coconut and Ghee as shown in picture.
  
• Now mix it well.Very well.Make sure that all the ingredients are mixed and spread evenly.
• Keep this plate in Microwave for 30 seconds to let the Ghee melt.Now that you have already mixed the ghee,it is evenly spread through out the mixture.
• As shown in photo below,keep the foil ready.Spread the mixture evenly with greased rolling pin.now pat it properly at the corners with hands.
• Now quickly make the bars as shown in picture.Do it before it cools down or it becomes difficult to  achieve the required shape and texture.
  
• sprinkle some more coconut powder and let it cool down completely.
• Jhatapat Tilgul vadi is all set to be served

TIPS:

• Use Microwave safe plate.If you feel more ghee is needed,add as needed and keep in microwave for another 30 seconds.
• It tastes even better if the mixture is well crushed with pestle.(add Ghee later)

TeelGul Laadu |तीळगूळाचे लडु |ಎಳ್ಳುಬೆಲ್ಲ using MicroWave

'Sesame Jaggery' balls or Laddu in HIndi.This is prepared during the festival of 'Makar Sankranti' also know as 'Makara Sankramana'.This is mainly worshipping 'SUN'.This festival is celebrated with different tradition all over India.In Maharashtra and Karnataka, this Teelgul (Marathi) or Ellubella(Kannada) is prepared.

I have tried to simplify the method keeping 'beginners' in mind.I have made Jaggery Syrup in Microwave.
Time required : 60 minutes
Servings :  12 to 15 balls depending on size.

INGREDIENTS :
Selecting Jaggery :Do not use the hard one or the one comes in cubes.that is not meant for melting.Also it will be as hard as it was after the syrup cools down.Use the soft version,famously knows as 'chikki cha gul (Meaning : Jaggery for making Chikki).
     In USA, I was lucky enough to get powdered soft jaggery which you will see in photo below.Soft jaggery is easy to cut or mash.

1. JAGGERY(Finely mashed or powdered) - 2/3 Cup
2. Roasted Sesame seeds (I roasted at home.you can get in the market as well) - 1 Cup
   
3. Ghee or Clarified butter - 1/2 cup (You might not need all of it.  
4. Dry coconut powder   2 Tb Spoon.I have colored it with edible color.You can use color of your choice or simply keep as it is.If you use colored coconut powder, atleast 1 Tbsp for each color.
   

Prerequisites :

1. A microwave safe bowl, greased generously with ghee.
2. A plate,greased with Ghee to keep the balls
3. Some water in a bowl. 
4. Greases laddle

STEPS:

• In the greased bowl transfer the jaggery.Keep it for "Express cook" that is on high wattage for 7 to 8 minute in total.I suggest divide these minutes into two or 3 parts in order to avoid burning of jagery.
• You will get the jaggery syrup as you see in the picture.
  
• To that add the roasted Sesame seed and mix well with laddle.This should be done little quick because jaggery starts to cool down becoming solid again.
• Now grease yout hands with ghee, then wet with water and start making Laadu or Laddu of around 1 inch size.
• A soon as the ball is ready, dip into dry coconut powder and keep in the plate that is already greased.Repeat this for every Ball
• Teelgul Laadu are ready to serve. 
  
  
  
    

 TIPS :

• I suggest ceramic bowl for Microwave.
• Dip each ball into coconut powder as soon as it is ready because once cooled down,coconut may not stick properly.
• I have added Sesame seeds 1 cup because I like its aroma.If you want, you can reduce the quanity.
• Do not add all of sesame seeds at a time.Do it in little parts to avoid the total mess and that way seeds will be spread evenly in Jagggery syrup.