Hara Bhara Balls and Mawa/Khova Peda for Blog Hop Wednesday

It is Blog Hop Wednesday!!!! I m happy to post on time this week!!! :) For this Week, i m paired with Sukanya of Saffron Streaks. She has an amazing Food and Travel Blog!!!! I chose to make Hara Bhara Kebabs and Mawa Peda. I have made so.me changes for the Hara bhara kebab recipe, so please follow the link for the Original recipe

Ingredients : Hara Bhara Balls

1 Big Potata

1/4 Cup Green Peas

10nos Stalk of spinach

1/4 tsp Cumin powder

1/4 tsp Coriander Powder

2 tbsp of Roasted Sooji/Semolina or Bread Crumbs

Salt to taste

Oil for frying

Mince together

2 cloves of Garlic

1 small piece of ginger

2 Green Chillies

Method

• Boil Potatoes and Peas and drain the excess water. 
• Blanch Spinach and Drain.  Both the Veggies should have no Water at all, or else the batter might turn watery
• Mash the Potates, peas and Spinach together. 
• Add the minced ingredients and the masala powder and adjust salt. Mix well.

• Divide the mixture into equal portions. Shape them each into balls and flatten them inbetween your palms. 
• Roll them over roasted sooji/bread crumbs and Deep fry in Oil.
• Serve hot with Tomato Sauce.

Ingredients : Mawa Peda

To Make Mava/Khoya/Khova

2 Litres of Full Cream Milk ( i used Amul Double Cream Milk)

• Take Milk in a Wide Non-Stick Pan and Boil it. 
• Once it starts boiling, reduce the flame and Continue to boil till it reduces to Khoya/Solidified Milk/Milk Solids. 
• It takes about 2 hours and a Watchful Eye for making this. 
• Keep Stirring frequently to avoid burning and to scrap the solids on the sides of the pan. For this much quantity of milk i got 1 and 1/2 cup of Khoya.

Ingredients : For the Peda

1/2 Cup Khoya/Khova/Solidified Milk

1/4 Cup Milk

1/2 Cup Sugar

2 Pods of Cardamom, Crushed

Some ghee for Coating your palms

Method

• Take Khoya/Khova/solidified milk and Sugar in pan and add milk to this mixture and keep stirring.
• The Mixture would come together as a mass. Take it off the flame. Let it cool for few minutes.
• Coat your palms with little ghee and pinch the mixture and make small balls out of it and make a small dent in the middle. 
• Garnish it with any nut flakes and Serve.

Naartangai Gojju / Heralekai Gojju - Citron In A Spicy Tamarind Sauce

NAARTANGAI GOJJU/HERALEKAI GOJJU

Sweet, sour, hot ( spicy ), salty, bitter and astringent are the six types of tastes that our taste buds can perceive. According to Ayurveda each of these tastes ingested through the food  plays a significant role in keeping our system balanced and in good condition.

The taste buds are numbed by all the sweets, savouries and other delicacies after indulging in grand feasts. The fresh and bitter tang of naartangai / heralekai / citron tickles and sharpens the taste buds. The bitter sour Citron is good for a heavy stomach and it stimulates and refreshes the entire digestive system.

My mother always stores a bottle of "uppu naartangai' ( Salted and dried citron pieces ) in a jar. She loves to chew a small piece after her meal even if it is a simple one.

INGREDIENTS

Naartangai / Heralekai / Citron - 1

Tamarind - one small lime size

Jaggery ( powdered ) - 1 tbsp

Salt - 2 tsps

Sambar Powder - 2 tsps

Turmeric powder - 1/4 tsp

Mustard seeds - one pinch

Fenugreek seeds - 1/4 tsp

Bengal gram dal - 1 tbsp

Rad chillies ( broken ) - 2

Asafoetida - 1 pinch

Slit green chillies - 2

Chopped fresh ginger - 1 tsp

Curry leaves - a few

Sesame oil - 2 tbsps

Dry roasted and coarsely powdered sesame seeds - 2 tbsps

METHOD

1. Wash and cut naartangai / heralekai / citron into medium size pieces.

2. Soak tamarind in warm water and extract a thick juice.

3. Heat oil in a pan and add mustard seeds.

4. When the mustard seeds splutter add the fenugreek seeds and the bengal gram dal.

5. When the seasoning turns golden in colour emanating a pleasant aroma, add the broken red chillies.

5. Add slit green chillies, ginger and the curry leaves.

6. Turn down the flame to medium and add asafoetida and turmeric powder.

7. Immediately add the naartangai /heralekai/citron pieces and stir well.

                                          .

8.Cover and cook on medium heat for two or three minutes.

9. When the citron pieces soften a little add the tamarind extract, salt, jaggery and sambar powder.

10. Cover and cook till the citron becomes soft, stirring now and then.

11. When the gojju is fragrant and the oil separates add the roasted and powdered sesame seeds and switch off  the flame immediately.                                     

( If you prefer a liquidy gojju , make a paste with a spoon of rice flour and water and add it to the boiling gojju when it is still in a liquid state as soon as the citron is cooked and the raw smell is gone. When the gojju thickens a little add the sesame powder.)

 

Enjoy with hot steaming rice topped with a spoon of fresh ghee.

Guest Hosting - Breakfast Club #17 - The Theme is..

Breakfast Club is a wonderful event started by Helen of Fuss Free Flavours, which I am guest hosting for the second time this year. My theme for last time was "Pancakes" and the event was a great success with 40 beautiful pancake entries. I would like to thank Helen for giving me an opportunity to host this event again.
The theme for this month's event is the most common breakfast of the world