Mung Puli Pitha: Yellow lentils and coconut cake; Gluten free

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IMG_4065Sankranti is the transmigration of Sun from one rashi ( zodiac sign ) to another. The most auspicious among all Snakrantis, the Makar Snakranti marks the migration of the Sun to the Capricorn sign. This marks the end of winter, days get longer, new harvest is ushered, and the glories of Sun, the all powerful  and most important of all cosmic bodies is celebrated.

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Rice is the staple food among a  large majority of people in India. The grain that satiates hunger has a special place among it’s people. The first harvest is given a haloed place. Prayers are offered to the all powerful  sun god, who sustains this world.

Food takes the centre stage in any celebration. Rice from the freshly harvested paddy and Date palm jaggery are used to make this delicious ‘Pitha” or cake.

Give it a try friends. This can also be stored in an airtight container for up to a week.

Recipe : made 35 pieces

Ingredients;

Mung dal ( yellow lentils )                         2 cups

Grated coconut                                      1 1/2 cups

Heavy cream                                          1 cup

Date palm jaggery                                  11/2 cup

Rice flour                                               3/4 cup

Ghee                                                   2 tbsps

Canola oil for frying.

Method;

Dry roast the mung dal on a  medium high flame, stirring all the time. As soon as the colour start to change put the gas off, rinse the dal. Cook in water with a pinch of salt till soft. Use the back of a ladle to mash it smooth. Add rice flour one table spoon at a time and mix well. Set aside.

Take a non stick pan with ghee on medium heat. Add the jaggery, once it melts, add the grated coconut. Mix well. Throw in the cream, keep stirring now and then until the water evaporates and it forms a dough. Put the gas off.

Take a tablespoon of the dal mixture form into a ball, flatten into a flat disc. Seat one teaspoon of the coconut mixture in the middle of the disc. Close the flaps carefully. Dip fry on high heat using canola oil.

Collect on kitchen towel. Enjoy. Some prefer making a sugar syrup and dipping these in it.

Wish you all a happy and prosperous Makar Sankranti!

 

Kaddu ka meetha: Sweet Pumpkin balls

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IMG_2976 Laddus  ( sweet balls )are a very common dessert back home. the permutations and combinations of the ingredients are many. Almost anything can be made into Laddus.

I am a little unfamiliar with sweet pumpkin recipes. With the festival season round the corner,, it is raining pumpkins everywhere in the Instagram and in stores, i decided to give this “Laddu” a try.

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Pumpkin spice latte is something I look forward to every fall. When I was contemplating a sweet recipe with pumpkin, I knew I was not using cardamom  powder or vanilla essence for flavouring. I wanted the pumpkin spice flavour in the sweets.

Give it a try friends. It was ready soon, tasted great and gluten free.

Here is the recipe….

 

IMG_2966 (1)Recipe: made 21 pieces.

Ingredients;

Chickpea flour (Besan)                                1 cup

Grated pumpkin                                          11/2 cup

Desiccated coconut                                    1/2 cup

Sugar                                                         1 cup

Milk                                                            1 cup

Ghee                                                          2 Tbsps

Melon seeds                                              1/3 cup

Nutmeg powder                                         1 tsp

Mace powder                                            1/2 tsp

Clove powder                                            1/2 tsp

Ginger powder                                           1/2 tsp

Pistachio slivers                                         1 tbsp

Method ;

Dry roast the melon seeds till they pop, a few minutes, and collect on a bowl.

Strain the Besan, and dry roast it on low heat till there is a nutty aroma, about 8 to 10 minutes.

Dry roast the grated pumpkin so it cooks slightly, looses water, about 7-8 minutes.

Now add the besan, desiccated coconut, milk, sugar and cook on medium heat, stirring often to prevent it from sticking to the bottom of the pan. The mixture will start to thicken, add the ghee. Mix thoroughly . Put the gas off when a dough forms.. Add the melon seeds, nutmeg, mace, clove and ginger powder. Mix once again.

Wait till the mixture cools down such that one can handle. Take a tablespoon of this mixture and form into balls. Garnish with the pistachio slivers.

Share it with your friends and family.