CHOCOLATE LADOO RECIPE : DIWALI SPECIAL

Chocolate ladoo recipe is instant mouth watering ladoo recipe, always hit in kids parties and festive occasions. Chocolate ladoos can be made in a jiffy when you need a quick dessert.

Diwali is a festival which is celebrated all over India and abroad. Celebrate this Diwali in a unique way with a different variety of dessert every day. People are very happy to celebrate Diwali as all the family members gather at one place and enjoy eating tasty food, especially sweets. Even at our home, we prepare minimum 3 sweets per day.  Try out our healthy, tasty and rich in fiber “Chocolate Laddu Recipe by Maya Foods” at home for your family and enjoy a safe Diwali. Making traditional ladoos take lots of time and cooking effort. But in today’s busy world we always like to make things quick, easy and still don’t want to compromise on the taste. This is when this instant chocolate ladoo recipe comes handy. These chocolate ladoos are different from traditional ladoos as they do not require any cooking or baking.

Ingredients

• 2 cups nuts (1 cup almonds, 1 cup walnuts)
• 1 Cup Maida
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons cinnamon powder
• 2 cups pitted dates
• 2 tablespoons Grade B maple syrup
• Dried shredded coconut to roll the balls in (I like the very fine shred)

Method of Preparation:

1. Grind nuts in food processor until they have a flour-like consistency. Add the cocoa, maida and cinnamon powder to make as chocolaty as you like- I like chocolate- Add the dates and the maple syrup.
2. Blend together in the food processor, adding more dates until you get a “breakable” dough, which can hold form. Form into walnut sized balls in your hands. Roll and gently press the balls in the coconut.

Additional Notes

Store in fridge for up to 4 days (or freeze some)

Special Diet

Special Diet Vegan, Vegetarian, Indian Dessert, Festival Special

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MODAK RECIPE – GANESH CHATURTHI SPECIAL

Sweet flour dumplings stuffed with coconut, jaggery, nutmeg, and saffron. Steamed to perfection. A famous Indian dessert consumed highly during the festival of Ganesh Chaturthi. Modak is an Indian sweet dumpling popular in many parts of India. The sweet filling on the inside of a modak consists of freshly grated coconut & jaggery while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour. The modak can be fried or steamed. The steamed version (called ukdiche modak) is often eaten hot with ghee.

Its a True Taste of East

Ingredients

For the stuffing

• 1 bowl grated coconut
• 1/2 bowl sugar
• 1/2 bowl jaggery
• Dry fruits (almonds, raisins, pistachio, cashews) as per your choice
• 2 to 3 tsp pure ghee
• A pinch of Kesar, cardamom and nutmeg powder
• 1 tsp poppy seeds (khas khas)
• 2 tsp mawa (optional)

For the cover

• 2 bowls rice flour
• A pinch of salt
• 2 tsp of oil or ghee
• Hot water as per requirement

Method of Preparation

For the stuffing

• Heat ghee in a pan. Add poppy seeds and saute for a minute.
• Add grated coconut, sugar, jaggery (broken into small pieces or grated), cardamom and nutmeg powder and all dry fruits. Mix thoroughly.
• Cook till all moisture from the sugar and jaggery begins to dry.
• It takes about 10 to 15 minutes for the mixture to dry on low flame.
• Do not overcook as it will harden up and lose its taste.
• Stir every 2 to 3 minutes till it turns golden yellow.
• You can add more ghee if the stuffing becomes too dry.

For the cover

• Boil water.
• Add a pinch of salt and 1 tsp of ghee to the flour and mix it thoroughly.
• Add 1 tsp of ghee in the boiling water.
• Add the dough to the boiling water. Lower heat. Mix well.
• Cover the vessel keep it for 5 minutes on low flame to let the rice cook.
• Knead the dough into a smooth paste without lumps.
• You need to knead it while it is still hot. You may apply some oil or ghee on your palms.
• If you feel the dough looks dry and hard, add some hot water and continue to knead till the dough turns smooth.

Making the Modaks

• Apply a pinch of oil/ghee on your palms and make small balls of the dough.
• Flatten it to give it the shape of a Katori or cone.
• Press the edges of the Katori-shaped dough with slight pressure at every 1-inch distance.
• The edges of the Katori will now look like the petals of the flower.
• Put some stuffing in the Katori and close the ends to give them a shape like fresh figs or momos.
• Take a leaf of banana or a soft cloth like muslin, and apply bit oil/ghee on it and place it in the steamer pan.
• Place all the modaks on the leaf or cloth and close the lid.
• Steam it for 5 to 6 minutes and turn off the flame.
• Your delicious modaks are ready to be served.

Tip: Do not over steam the modaks, else they will become hard.

For Fried Modaks

• Instead of steaming the stuffed modaks, heat oil in the frying pan and deep fry the modaks on low or medium flame till they turn golden brown from all sides.

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SABUDANA KHEER RECIPE – KRISHNA JANMASHTAMI SPECIAL

Sabudana Kheer is a delicious festive dessert made with sabudana (tapioca pearls) flavored with cardamom and saffron.

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Ingredients

• 1/3 cup tapioca (sabudana, sago)
• 3 cups milk
• 3 tablespoons sugar
• 1 tablespoon sliced pistachios
• Few strands of saffron
• 1/4  teaspoon cardamom powder

Method of Preparation

1. Wash and soak the tapioca in about 1/3 cups of water for at least two hours, Sabudana will soak up most of the water and become light and fluffy.
2. Boil the milk in the heavy bottom pan after the milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so the milk does not burn in the bottom of the pan.
3. Add the tapioca cook until tapioca is soft and has become translucent this should take about 4 minutes.
4. Next add sugar, cardamom, pistachios, and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
5. Kheer can be served chilled or warm.

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RAKSHA BANDHAN SPECIAL – COCONUT BARFI SWEET RECIPE

Coconut Barfi is a classic and traditional recipe of an Indian sweet that is specially prepared for Raksha Bandhan festival and other special occasions. Coconut and festivities go hand in hand because the sweets made from them are auspicious and are used as offerings at sacred rituals performed during festivals. Kopra Pak is one of the everyone’s favorite sweets that come every Diwali or Holi, it has become a ritual at my home to make these.  It is important to use freshly grated coconut to make this sweet as opposed to using frozen or desiccated versions of the coconut. The taste and the juices that emanate from the fresh coconut give the special richness to this delicacy.

Wishing you all a Happy Raksha Bandhan Festival. 

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Ingredients for Coconut Burfi Recipe

• Coconut scraped 2 cups
• Sugar 1 cup
• Fresh cream 1/2 cup
• Green cardamom powder a pinch
• Powdered sugar 2 tablespoons
• Ghee 1/2 tablespoon
• 3 tps Cashew Nuts, chopped
• Saffron Powder a pinch

Method of Preparation

1. To begin making the Coconut Barfi Recipe, we will first make the sugar syrup. In a medium size sauce pan; stir in the sugar and water with the heat on medium. Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency.
2. To know the right consistency – do the cold water candy test. Take few tablespoons of water in a cup; add a drop of sugar syrup to water. If it holds its shape like a softball and doesn’t dissolve into water then it’s at the right consistency.
3. Add the grated coconut, milk and cardamom powder to the sugar syrup. With the heat on medium continue stirring frequently to prevent the mixture from sticking to the pan.
4. In 10 to 15 minutes, the mixture will thicken and will come away from the sides of the pan. This happens with the coconut releasing its oil. At this stage turn off the heat and be careful not to stir any longer on heat as the mixture can get over cooked and will not set to the consistency required. The sugar will crystallize making the burfi very hard.
5. Transfer the coconut burfi mixture to a tray (8 x 8-inch square which has a 2-inch min height) greased with ghee.
6. Level the burfi mixture. Run a knife to cut into squares and allow it to cool and set on the tray for more than a couple of hours.
7. Once cooled completely, separate the pre cut Coconut Barfi and serve for festivals and special occasions.
8. Sprinkle some saffron and put cashews on the top of coconut barfi
9. Store the Coconut Burfi in air tight containers in the refrigerator for about 2 weeks.
10. Serve the Coconut Burfi Recipe (Kopra Pak/ Fresh Coconut Fudge) recipe as tea time snack or as a Party dessert.

Taste: Sweet and soft with mild cardamon flavor

Serving Ideas: Enjoy it as dessert after dinner or as a candy anytime you like it.

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VEGETABLE BIRYANI RECIPE BY MAYA FOODS

Vegetable Biryani is that quintessential rice dish which is synonymous with good food and celebrations. Made with rice, spices, and vegetables, Biryani is a one-pot dish that is often served with shorba (gravy) and raita. It’s a perfect party recipe that can also be made in a pressure cooker without layering. This biryani recipe is the traditional way of making biryani in a pot, sealed with dough and slow cooked. Traditional methods of cooking biryani, allow the spices to infuse with the rice and give it a nice smoky and unique flavor.

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Ingredients:

• 400 gm soaked Basmati Rice
• 2 large sliced onion
• 1/2 tsp clove powder
• 1/4 teaspoon grated nutmeg
• 2 teaspoon garlic paste
• 100 gm chopped potato
• 100 gm chopped bean green
• Salt as required
• 1/2 cup beaten yogurt (curd)
• 4 green cardamom
• 2 sprigs mint leaves
• 1/4 teaspoon kewra
• 8 cup water
• 7 tablespoon Ghee
• 1 teaspoon black cumin seeds
• 2 cinnamon sticks
• 2 teaspoon ginger paste
• 100 gm peas
• 100 gm chopped cauliflower
• 100 gm sliced carrot
• 2 pinches powdered black pepper
• 4 black cardamom
• 2 bay leaf
• 1/4 teaspoon rose water
• 2 tablespoon unsalted butter

Instructions:

• Drain the rice under cold running water and soak it for half an hour.
• Heat a pan with 4 tablespoons of ghee in it over a moderate flame. Fry the sliced onion till golden brown and remove with a slotted spoon. Drain fried slices of onion on absorbent paper.
• In the same pan, saute half of the black cumin seeds till they begin to sizzle. Add cloves, cinnamon, half the nutmeg, peppercorns and saute them till they get fragrant.
• Add ginger and garlic paste and saute for one minute. Now add salt, pepper, yogurt, and vegetables and saute them over a low heat till the vegetables are almost tender.
• In the meanwhile, in a separate large pan, bring 8 cups water to a boil with 2 teaspoons of salt.
• Tie the remaining cloves, cinnamon stick, cumin seeds, black cardamoms and green cardamoms in a piece of muslin cloth to make a small bundle (potli) and add to the water with bay leaves.
• Cook on low heat for 15-20 minutes to allow the spices to infuse the water with their flavor.
• Drain the rice, add to the pan and cook till half done. Remove from the heat and reserve the strained water.
• Stir the remaining ghee into the rice and set aside.To assemble the biryani, spread half the fried onions at the base of a deep heavy-bottomed heatproof casserole.
• Spread half the rice over the onions. Then spread a layer of the vegetables and the chopped mint over the rice. For garnishing, sprinkle rose water over the rice. Serve hot!

Serving Ideas:  Serve Vegetable Biryani with some curd raita and papad in lunch or dinner. It can also be packed in a lunchbox with a curd and pickle.

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Fish Tacos Recipe By Maya Foods

Fish Tacos have been part of Mexico’s culinary heritage for well over a hundred years. These folded tortillas can be stuffed with any number of fillings—with each Mexican state claiming stake to their own. Fish tacos are said to come from Baja California, Mexico’s northernmost state. While the original fish taco was made with deep-fried fish, this recipe—made with sautéed fish—is a delicious and fresh version. This recipe is easily doubled, which makes it a great dish to make when entertaining a crowd.

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Ingredients:

• 1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
• 2 medium limes, halved
• 1/4 teaspoon garlic paste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 2 tablespoons vegetable oil, plus more for oiling the grill grates
• Kosher salt
• Freshly ground black pepper
• 1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
• 1/2 medium red onion, thinly sliced
• 1/4 cup coarsely chopped fresh cilantro
• 6 to 8 soft (6-inch) corn tortillas
• Sliced avocado, for garnish (optional)
• Guacamole, for garnish (optional, see above)
• Salsa, for garnish (optional, see above)
• Sour cream, for garnish (optional)
• Hot sauce, for garnish (optional)

Instructions

1. Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
5. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
6. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

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Pav Bhaji Recipe By Maya Foods

Pav Bhaji is one of the most popular street foods which can now be found across metro cities, even in high-end restaurants. A delicious and wholesome mix of assorted veggies like potatoes, tomatoes, cauliflower, green peas and capsicum along with plenty of onions, ginger and garlic are mashed on a griddle and flavored with a quintessential spice mix known as pav bhaji masala. This spicy vegetarian sabzi is served with a baked Indian bread roll called pav which is toasted along with a good dose of butter. This vegetarian classic is an all-day hit – works great as a meal and even as a snack. It’s one of the best ways to feed your kids plenty of veggies that too with a smile.

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Ingredients:

• Potatoes 4 medium
• Tomatoes 4 medium
• Cauliflower 1/4 small
• Onions 2 medium
• Ginger 1 tsp paste
• Garlic paste
• Green capsicum 1 medium
• Green chilies 3-4
• Fresh coriander leaves 1/4 cup
• Green peas shelled 1/4 cup
• Lemons 2
• Oil 3 tablespoons
• Salt to taste
• Pav bhaji masala 1 1/2 tablespoons
• Butter 3 tablespoons
• Pav 8

Instructions:

1. Boil, cool, peel and grate potatoes. Wash and finely chop tomatoes. Wash and grate cauliflower. Peel, wash and finely chop onion. Peel and wash ginger, garlic and grind to a fine paste.
2. Wash, halve, remove seeds and finely chop capsicum. Wash, remove stems and finely chop green chilies.
3. Clean, wash and finely chop fresh coriander leaves. Wash and boil the green peas in salted water till soft, drain and mash lightly and keep aside. Cut lemon into wedges.
4. Heat oil in a pan and add the three-fourth quantity of chopped onions. Sauté till light brown. Add chopped green chilies and ginger garlic paste. Stir-fry for half a minute.
5. Add half the quantity of chopped tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add chopped capsicum, boiled and lightly mashed peas, grated cauliflower, grated boiled potatoes and one and a half cups of water.
6. Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon a few times, till all the vegetables are completely mashed. Add pav bhajee masala, salt and the rest of the chopped tomatoes. Cook on medium heat for two minutes, stirring continuously.
7. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
8. Garnish the bhajee with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

Serving Ideas: Serve Bhaji with roasted pav buns, chopped onion and sliced tomato in dinner. It can also be served as a party snack.

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Samosa Recipe By Maya Foods

Samosa is a very popular Indian snack made with a spicy potato filling along with some dry fruits. They are basically pockets of dough which are stuffed with savoury filling and deep fried resulting in a crisp shell. This is the best Indian snack and one of the most popular street foods in the country.

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Ingredients:

• 1 cup– Flour
• 3 tbsp – Ghee
• As required– Water
• 1/8 Tsp- Carom seeds
• ½ Tsp – Salt
• For Stuffing- 500 ms – Boiled Potato
• ¼ Cup – Oil
• 1/2 Tsp – Cumin Whole
• 1 Tsp – Ginger Chopped
• 1 Tbsp – Green Chilli Chopped
• 2 Tsp – Whole Crushed Coriander
• 1 Tsp – Red Chilli Powder
• 1/2 Tsp – Kasoori Methi
• 1 Tsp Mango powder
• 1 Tsp – Cumin Powder
• 1 Tsp – Garam Masala
• 2 Tbsp – Fresh Coriander, chopped
• Oil to deep fry
• Accompaniments- Sweet Tamarind Chutney
• Mint Chutney
• Tomato Chutney
• Green Chutney

Instructions:

1. In a bowl combine flour, ghee, carom seeds and salt and make a tight dough using water.
2. Heat oil in a pan add cumin, ginger, green Chilli and sauté for 2 minutes. Then add mashed potato and all the spices sauté for 10 to 15 minutes, on very slow fire.
3. Finish with chopped coriander. Allow the mixture to cool it for some time.
4. Divide the dough into small portions and roll them very thin.
5. Cut the rolled disc into two and apply water on the edges of each piece and fold it like a cone. Stuff each piece with potato mixture and seal the edges to shape it like a samosa.
6. Similarly, make samosa with all the dough and the stuffing.
7. Heat oil in a wok and deep fry the samosa on very slow fire, gently stirring regularly until golden brown and crisp.
8. Remove and serve hot with sweet and mint chutneys.

Serving Ideas: Samosa can be served with tempting mint chutney or green chutney or tamarind chutney or tomato ketchup. Garnish it with chopped onion, khajoor chutney, sev and curd and serve as a samosa chaat.

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