Churma Laddo

Churma ia a traditional Rajasthani sweet made with wheat flour and the laddus made with churma are known as churma laddo, which is a favourite of Lord Ganesha.Let us learn how to make them.

Churma Laddo

Ingredients:
2 cups wheat flour
1/4 cup sooji/semolina
2 cups ghee
1 cup powdered sugar
1/2 cup water
1/2 cup milk
1 tsp cardamom powder

Method:

1: Mix wheat flour, sooji, 2 tbsp ghee. Add milk and water and knead into a dough.

2: Heat ghee in a frying pan. Make small balls/muthias out of dough (shape is not important). Deep fry the balls/muthias a few at a time in ghee on low heat till it becomes golden brown in colour.

3: When they cool down, churn and grind them to  make a coarse powder.

4: Mix ghee (left over from frying) and  fry it for 5 minutes on low heat.

5: Allow it to cool completely and add powdered sugar, cardamom powder, mix well. Now the churma  is ready.

6: Prepare the laddus of the churma and you can store it in airtight container for about 15 days)

Note:

When the churma is ready check whether you can make the laddus. If they break mix some more ghee.



Meet you all again with another interesting recipe, till then it is bye from Archana.

Vegetable Buying Guide

Fresh vegetables are key ingredients in the kitchen.With the right preparation they make meals everyday just as magical as special occasions.Here are some tips to follow to buy fresh veggies from market.

Potatoes:
Potatoes should be smooth,without cuts and well shaped. 2 types of potatoes available in market- old and new. New potatoes are good for boiling and salads. They have thinner skins, cook fastly and spoils soon. Old potatoes will have heavy weight, Dark in colour and will not spoil for couple of days.

Onions:
When buying onions, choose those that are heavy and medium in size, papery skins
and free of moistness. Young onions are sweeter than old ones.

Tomatoes:
They should be round, red and heavy for their size. Dont choose juice leaking and
cracked skins.

Ginger:
Look ginger with smooth skin and heavy in weight. If it's wrinkled or cracked , it means the ginger is old. Make sure it has a fresh, spicy fragrance.

Garlic:
Always look for heads that are firm with plenty of dry, papery covering, soft and medium in size. Garlic that is very old will crumble under a gentle pressure from the fingers.

Green Beans:
Choose beans that are crisp, bright colored and free from cuts.

Cauliflower:
When purchasing cauliflower, look for a clean, creamy white, compact curd in which the bud clusters are not separated. Spotted or dull-colored cauliflower should be avoided. Heads that are surrounded by many thick green leaves are better protected and will be fresher.

Vada Machine

Vegetable Spring Rolls

Vegetable spring rolls is a popular and delicious dish from the streets of China. If you buy spring roll sheets, the whole process is very quick. Discover how to make vegetable spring rolls easy and delicious with Archana.
Ingredients: For Filling: 1 cup chopped and shredded mixed vegetables - carrot, beans, cabbage, capsicum, spring onions 1 onion, thinly sliced 1 tsp soya sauce 2-3 green chillies, finely chopped salt to taste 1 tsp black pepper powder 2 tsp oil For pastrys: pastry sheets oil for frying Method: 1: Heat oil in a pan and fry onions until transparent. 2: Add green chillies, vegetables, salt and cook until soft , yet crunchy. 3:Add soya sauce, black pepper powder, mix well and remove from fire and let it to cool. 4: Defrost the spring roll sheets to room temperature before separating the sheets.

5: Lay out 1 sheet, add 1-2 tbsp of vegetable filling towards 1 corner.

6: Fold in the end of the corner and then both sides.

7: Once these ends are firmly placed, start rolling towards the other end until fully done. For the store-bought pastry sheets, the end was easy to just stick to the rest of the roll.

8:Once you have made the required number of rolls, deep fry until golden brown.

9: That's it! Serve hot with some tomato sauce.

Meet you all again with another interesting recipe, till then it is bye from Archana.

Rice Balls

Rice balls is an easy snack or appetizer made with left over rice and deep fried. I hope you like this recipe........

Rice Balls

Ingredients:

1 cup leftover rice
2 tbsp besan (gram flour)
2 green chillies, finely chopped
1 tbsp coriander leaves, finely chopped
salt to taste
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin seeds
oil for frying balls

Method:

1: Mash the rice and mix all the ingredients.

2: Make small balls of the mixture and shallow fry in the oil on medium heat til they turns to golden brown or crispy.

3: Serve with tomato sauce as a snack.

Thank's for visiting Archana's Kitchen - Indian Vegetarian Cooking!