Alepak - Ginger Fudge

Health benefits:  There are many health benefits of this recipe. 

• cold
• cough
• sore throat 
• nausia
• vomiting

Ingredients:

150 gm	coconut grated
220 gm	sugar
120 ml	water
80 ml	ginger paste
300 ml	full fat milk
1 tsp	ghee

Method:


1. Grind the coconut to a fine paste in a blender.

2. Mix the sugar and water then cook on a low heat until you can take some of the cooled mixture between your thumb and forefinger and separate them to form a single thread.

3. Add the coconut and ginger pastes.

4. Cook for a minute.Add the milk and cook on a very low heat until the mixture is thick and leaves the sides of the pan easily.

5. Grease a deep dish with the ghee and pour in the mixture.

6. Allow it to set.While slightly warm cut the fudge into squares.

7. You can store this sweet in the refrigerator for a fortnight.



Source  www.yum-recipes.com

Palak Paratha (Spinach Paratha or bread) - I

Palak paratha can be eaten at breakfast, brunch, lunch or dinner. It is made with fresh Spinach leaves and whole wheat flour. This is good option for kids to have with fun and without popping out on them.
Also it can be prepared for any small occasion or kids party. It is a perfect food to take out for picnic. It is good to eat even after a few hours. Also you can make the dough and keep in the fridge for 2-3 days and make parathas as and when you want. Or you can roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha. Freeze it. And When want to eat just roast well.
There as many benefits of palak / spinach. It’s low in calories yet very high in vitamins, minerals. This is a versatile food. It can be eaten raw in a salad (and is much more nutritious than iceberg lettuce) or a green smoothie. Or it can be cooked (lightly) and eaten as a dish on its own or added to soups and other dishes. If boiling, use the least amount of water possible for the shortest time(try to use remaining water).
Healthy and yummy all in one neat little package! Give it a try and let me know how it works for you.

Time: 1 hr

Serve: For 4 people

Ingredients:

1 big bunch of palak finely chopped
2 cups whole wheat flour
2 tsp red chili powder

a pinch of turmeric powder
1 tsp coriander seeds powder

1 tsp cumin seeds powder

1 tsp garam masala powder
1 tsp jeera
1 tsp finely grated garlic

salt to taste
1 tsp oil

Method:

1. Mix the palak in the flour with all the other ingredients, taste and adjust seasonings.

2. Add very little water to the mixture, as required. Do not add water at once. Make a dough out of it so that you can roll it out. Knead the dough well and set aside for about 15-20 minutes.

3. Make small balls out of the dough and lightly flour a rolling board or clean counter surface and roll each ball into a circle.

4. Heat a griddle or non stick pan fry the parathas one at a time.

5.After a minute, flip it and pour about 1/2 – 1 tsp oil or ghee . In a minute or two, flip again pour 1/2 -1 tsp oil or ghee on top of the paratha and flip again to cook the other side.

6. Serve hot fresh off the pan with a side of raita,garlic chutney and lemon pickle. Tastes like heaven.

Note:

1. If too much water was added to the dough and the dough is sticky and not firm, wrap it in a plastic wrap and place in the refrigerator for about 30 minutes. This will make the dough firm and easier to roll.

2. For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha. Freeze it. And When want to eat just roast well.

Chakolya - Indian Style Pasta

Chakolya or chakulya is a excellent Maharastrian dish. And if it raining outside then you will never forget your warmth experience of having it. It doesn't taste like pasta; it just has looks. It has its own aromatic flavor and taste. Give it a try and let me know how it works for you.

Ingredients

For the dough

2 cups wheat flour

1 tsp turmeric powder

1 tsp asafoetida

1 tsp coriander seed powder

1 tsp cumin seed powder

1 tbsp Rice flour

salt to taste

water

For the Dal

1 cup Tuvar dal

1 tsp mustard seeds

1 tsp cumin seeds

1tsp turmeric powder

1 tsp asafoetida

2-3 tsp red chilli powder/Kolhapuri chatney (as per taste)

2-3 dried red chilies(optional)

1 tsp garam masala

2-3 Amsul / 1 chopped tomato

1tsp jaggery

1 bunch of clean chopped fenugreek leaves(optional)

1 tsp oil

Method:

1. Make a soft dough using all the ingredients given for dough.

2. Heat non stick pan on medium flame. Make small balls from the dough and roll one at a time out like we do for chapatis.

3. Roast one side for about 4-5 sec. Just for to remove its stickiness. Keep aside to let it cool. Do the same for remaining balls.

4. Once all are done then cut them into pieces. Refer the image.

5. Meantime pressure cook the dal for about 3-4 whistles. Let the pressure drop by itself.

6. Heat oil in a big vessel. Add mustard seeds and cumin seeds, once they crackle add asafoetida, turmeric powder and dried red chilies.

7. Add fenugreek leaves, garam masala, red chilli powder or kolhapuri chatney, amsul or tomato and jaggery and salt. Mix well and saute for about 1 minute or so.

8. Now add the pressure cooked dal. Add water enough so that the chakolya can immerse into it. Let it boil for some time.

9. Put cutted chakolya pieces into the boiling dal and keep on the gas until the chakolya are cooked nicely.

10. Serve hot with a lots of claryfied butter and pickle and Lemon juice. Also, eating freshly made steam rice with chakolya tastes wonderful.

Note:

1. Step 2 is optional, you can directly cut rolled chapaties into given diamond like shape instead of roasting and then cutting it. Roasting chapaties, takes less time to cook and its very easy to cut it into desired shape. Also it absorb less water so it becomes less fluffy otherwise it look like smashed chapati. I like both tastes so I do using both methods any one at a time.

2. You can use any leafy vegetable in the preparation of dal as per your choice and taste.Here I have used Fenugreek leaves.