Malida is traditional konkan recipe made as a breakfast/Snack or sometime on special occasions. It has many versions and some view it as a comfort food when they use leftover chapati’s to make this recipe. In this recipe we will make it using rice flour in an authentic way as it is usually made. You can also make the Malida recipe using wheat flour and I will show it in the forthcoming blog posts.
The most important ingredient in a Malida recipe is Coconut and as coconuts are found in abundant in konkan region, this special dish is a local delicacy. Try the Mangalore famous Banana Buns recipe or Soft Idli Recipe made without Baking Soda. I will show you 2 methods to prepare Malida/Maleeda, one using the Steam cooker and another through regular vessel.
Jaggery 250 gm
Rice flour 250 gm
Coconut 1 large grated or powder
Water 1 cup
Raisins 50 gm
Salt 1 spoon
Cardamom powder 1 spoon
Fennel seeds powder 1 spoon
Firstly, Add rice flour in a bowl
Now Add salt in water and dissolve it
Secondly, Sprinkle the salted water in the rice flour bowl and mash it continuously to mix it thoroughly.
Method 1: using steam cooker add water upto the specified limit and place the rice flour mixture in the cooker shelf’s and cook for 5 min on full flame while checking the water in the pan.
Method 2: Using a vessel, add 1 ltr water and rice flour mixture and cook for 5 min on full flame
Cook the rice flour until it forms balls when checked with fingers
Take off stove
In a bowl add the cooked rice flour
Similarly, in a bowl add grated coconut and grated jaggery and mix it well
Add the jaggery and coconut into the cooked rice flour bowl
Khajur or Dates is a healthy fruit which is used in many sweet dishes particularly halwa and barfi. In this recipe, we will prepare Khajoor Roll Barfi which is a Indian sweet dish or dessert. Dates are a rice source of Vitamins and Minerals and it can be either eaten ripened or used in various recipes like milkshakes and Falooda.
Dates and dry fruits are a healthier combination which also gives energy and at the same time compliments the meal as a sweet/dessert.In this indian sweet dish Ghee or clarified butter enhances the taste of this Khajoor Roll Barfi recipe. As initially we roast the dryfruits and the Khajur paste in Ghee before making the roll and further into pieces.
Gajar or Carrot is widely popular Vegetable/Fruit which is often eaten raw but also has many famous sweet dishes like Kheer, Halwa. Mix Vegetable biryani also has chopped Carrot pieces along with other veggies. Milk is a common ingredient in Sweets or Desserts but using dairy milk or Coconut milk further enhances the richness of the dish.
Today, we will prepare Gajar Kheer which is a sweet recipe and is a most favourite Carrot dish of many. There is like Rice or Wheat/Sooji in this recipe. It is just prepared in milk while adding dry fruits. This recipe is sugar free as it has Jaggery and we have used organic Jaggery powder but instead regular Jaggery can also be used. Checkout my unique recipe: Mooli Halwa
Ingredients for Gajar Kheer:
Carrot 500 gm Grinded
Clarified butter 2 tbsp
Almonds 25 gm Chopped
Corn flour 1 tbsp
Cashewnuts 25 gm Chopped
Jaggery powder 150 gm or 4-5 tbsp
Cardamom powder 1 spoon
Fennel seeds powder 1 spoon
Milk 500 ml
Method for Carrot Kheer:
Firstly, In a mixer jar, add carrot and grind it to a paste
Secondly, heat a pan and on full flame
Add 2 tbsp ghee
Add chopped cashewnuts and almonds
Later, Roast it for 15 sec while stirring it
Now add carrot paste
Cook further for 2 min while constant stirring on full flame
Later add milk and mix it well
Add Jaggery powder (Most importantly, Do not add regular jaggery while cooking. Add it only at the end after the vessel is off stove and cooled) and mix it well
Cook it for 2 min while constantly stirring
But after 1 min add fennel seeds and cardamom powder.
Mix it well
Similarly, Cook for another 1 min and take off stove
Mung Beans also known as Moong is part of the legume family and is a popular ingredient in many asian dishes. Various curries and Breakfast recipes have Mung as the main ingredient. This Kheer/Payasam Breakfast Recipe is made as per traditional method which involves usage of mung beans, coconut milk and special method of preparation.
Kheer is a widely popular sweet recipe usually made on special occasions and festivals. The main ingredient in a kheer is milk which can be dairy milk or milk obtained from vegetable sources like coconut. Similarly, Rawa/Sooji is also used along with dry fruits. Mung kheer/payasam recipe is ideal for Breakfast or as a sweet recipe. Try unique Cucumber/Kakdi Dosa Recipe: Cucumber Dosa
Green Gram 200 gm
Fennel seeds 1 tbsp
Cashewnuts 50 gm
Semolina 250 gm
Coconut 1 and 1/2 large grated
Black Cardamom 1
Salt 1/2 tsp
Jaggery 300 gm
Ghee 2 tbsp
Firstly, In a mixer jar
Add grated coconut, both cardamom’s, fennel seeds with 1/4 cup water and grind to a thick paste
Secondly, Using a strainer and 500 ml water extract coconut milk from the grinded paste and keep it aside
In a Cooker
Add green gram and 1/2 of the coconut milk
Cook until 4 whistles to cook the green gram (Tip: green gram should not break and must be soft) and keep it aside
In a small vessel
Add 1 tbsp ghee and cashewnuts
Roast it further for 10-15 sec on full flame and keep it aside
Heat a vessel
Add remaining half of the coconut milk and another 300 ml water
Now add jaggery powder and cook until it boils on full flame (Most Importantly, Do not add regular jaggery while cooking, add it only at the end after the vessel is taken off stove and cooled)
When it starts boiling, add the cooked green gram and mix it well
Allow it to boil for a second time and while boiling add roasted Sooji/Rawa (Roast rawa before for 30 sec on medium flame)
Mix it thoroughly
Cook for 2 min on full flame while constantly stirring it
Further, add cashewnuts and 1tbsp ghee
Later on medium flame cook for further 2 min with lid closed.
Indian breakfast recipes are usually categorised into 2 major categories, firstly the various Indian breads recipes and secondly into non-bread like the ones using other forms of Wheat or Rice based products. Semolina which is a wheat product is used in this indian breakfast Sheera recipe. Have you tried the delicious Carrot/Gajar Poori Recipe: Carrot puri Recipe
Upma or Uppittu is the spicy version of Sheera. Sheera is one such Indian recipe using Sooji/Rawa/Semolina as a Breakfast/Sweet/Snack. This recipe is unique as the food colour used in this recipe is extracted from a vegetable and is completely natural. Likewise, There are many recipes that need Rawa/Sooji as the main ingredient which can be a dessert like Sooji Ladoo or some indian breads like Chapati and roti use Sooji along with Wheat or Rice Flour.
Semolina/Sooji/Rawa 300 gm
Cashewnut 25 gm
Peas/Matar 150 gm
Raisins/Kishmis 25 gm
Almonds/Badam 30 gm
Cardamom Powder/Elaichi Powder 1 spoon
Milk 300 ml
Sugar 200 gm
Salt 1/2 spoon
Ghee/Clarified Butter 100 gm or 100 ml Oil
Water 300 ml
Firstly, In a mixer jar
Add peas, 1/4 cup water and grind it to a fine paste
Further, Heat a tawa/pan
Add rawa and roast until 2-3 min on full flame with constant stirring and keep it aside
Similarly, Heat a pan and on full flame
Now add cashewnuts and raisins
Roast it for 1 min while stirring it constantly
Now add milk, water and mix it
Add cardamom powder.
Similarly, add peas paste and mix it well.
Cook it further until it boils
Later add Sooji/Rawa and most importantly stir mix it thoroughly to avoid forming lumps
Firstly, On low flame, close lid and cook for 2 min
Add the sugar powder and mix it thoroughly
Secondly, On medium flame, close lid and cook for 1 min.
Tasty Sooji/Rawa Sheera is Ready. Natural food colour is used in this recipe.era
Today we will prepare a popular sweet dish of Mumbai Aflatoon. I will show you the complete steps to prepare this delicious sweet recipe. Aflatoon is one of my favourite sweets and I often remember eating it in school whenever our guests from Mumbai used to visit us.
Indian sweets are rich in flavour, specially ghee based sweets like Aflatoon which is a famous Mumbai sweet dish. In this recipe, there is a tasty twist wherein we will make Aflatoon using Carrot. Ghee/Clarified butter along with dryfruits and jaggery are the key ingredients in this recipe.
Carrot Grated 400 gm
Milk Powder 60 gm
Clarified Butter/Ghee 150 gm
Khopra/ Dried coconut 50 gm grated or cashewnut powder
Cardamom Powder 1 spoon
Fennel Seeds powder 1 spoon
Organic Jaggery 150-200 gm
Milk 300 ml full cream
Firstly, In a cooker
Add grated carrot
Add 1/4th cup or 4 tbsp water to cook it until 4 whistles
Secondly, In a mixer jar
Add grated khopra/dried coconut and 1/2 cashewnuts and grind it to fine dry powder
Heat a pan and on full flame
Add cooked carrot
Now add milk and mix it
Stir cook until milk dries for about 4 min while constantly stirring it
On medium flame
Add khopra and cashewnut powder and stir cook for 1 min
Now add clarified butter. mix it and cook for 1 min so that ghee gets absorbed in the mixture.
Add jaggery powder and mix it thoroughly
On low flame, add milk powder
Most Importantly, Stir constantly to avoid forming lumps in the mixture for 3 min.
On high medium flame
Add cardamom powder and fennel seeds powder and mix thoroughly
Cook until 2-3 min while constant stirring until the mixture forms thick consistency
Take it off stove and Pour the hot mixture in a plate and spread it
Halwa is a dessert popular in asian cuisine particularly in the Indian Subcontinent. Every Meal is incomplete without a sweet or a dessert. In this recipe I will show you Khajoor Halwa or Dates Halwa Recipe. Like every sweet this too has a lots of variations in the method and choice of ingredients used. Most importantly, we need to clean and de-seed the dates before making its paste. Try Mooli Halwa Recipe
Chana Dal or Split Chickpeas is also used to prepare this halwa which enhances the taste of this dessert. Ideal recipe for festivals and special occasions to delight the guests. Firstly, we need to roast chana dal in ghee and later we add dates paste along with other ingredients and cook it.
Watch the Complete Video Recipe through this link: Khajur Halwa
Ingredients for the Khajoor Halwa:
Dates 250 gm
Milk 500 ml
Almonds 25 gm
Pistachios 25 gm
Cardamom Powder 1 tsp
Cashewnuts 25 gm
Brown Sugar or Sugar 50 gm Grinded powder
Chana Dal (Split Chickpeas) 100 gm soaked in water for 2 hours
Ghee/Clarified Butter 4 tbs
Method for the Halva Recipe:
Heat a vessel
Add milk (Boiled)
Add split chickpeas
Cook the split chickpeas for about 10 min while constantly stirring
In a mixer jar
Add de-seeded dates
Now add a little milk and grind to a fine paste
Meanwhile, in another mixer jar
Add the cooked chickpeas and grind to a fine paste
Heat a pan on full flame
Add chickpeas paste
And roast it until it dries out, initially roast on medium flame 2-3 min
Mix it well
Add another 2 tbs ghee
When it dries out add dates paste and mix it
Add brown sugar powder and cardamom powder
Mix it well
Mix well and cook for 10 min on full flame while constant stirring
Mooli or Radish is a vegetable used to prepare sabzi or used in curries in Indian/Asian recipes. Learn to make easy and tasty sweet recipe, Mooli Halwa in this recipe.
Dry fruits along with Jaggery is used to prepare this halwa sweet dish. Halwa is a popular sweet in asian cuisine and is similar to pudding. Halwa is prepared by cooking the main ingredient which can be a vegetable or a fruit to a thick consistency along with dry fruits and sweetened with Jaggery or Sugar.
Radish 300 gm Almonds 15 Cashewnuts a few Raisins a few Milk 1 cup Jaggery 3 tbs Ghee/Clarified butter 1-2 tablespoon Cardamom powder 1 spoon
Heat a pan On full flame Add grated radish and cook until water dries Initially stirring for 30 sec on full flame Later close lid and cook for 1-2 min on medium flame Add milk on full flame and Stir for 30 sec Close lid and cook on medium flame for 2 min Heat another pan and add 1/2 tbs ghee Roast all the dry fruits while stirring for 30 sec and keep them aside After adding milk and cooking it, Now, stir mix it and add remaining ghee on medium flame Stir cook for 2 min on medium flame Add Jaggery and mix it thoroughly until jaggery dissolves for about 1-2 min Now Add cardamom powder Add dry fruits and mix it well for 30 sec Take it off stove Tasty Mooli Halwa is ready to serve Garnish with dry fruits and Serve hot.