Peanut Ladoo

 Lagori is a traditional game in India, played between two teams in an open area with a ball and a pile of stones. I vaguely remember reading that Lagori is a Persian word which means seven stones. Maybe that's how the game got its name. 

The pile of flat stones is targeted with a ball and each team gets 3 chances to knock down the pile. Once the person knocks it, the rest of them run to stack it up, while the other team grabs the ball and aims to hit the opposing team. The person who gets hit by the ball is eliminated from the game. This is how they mark points and continue till one of the teams wins. It's so much fun running and screaming - it's all worth indulging ourselves in goodies :)!! Well....though there was no running, there was lots of screaming involved today as we gulped the peanut ladoos. Yes, when I finished making and was taking pictures piling the ladoos, Lagori came to my mind - the best childhood days we had without any wifi or screen time. I wonder how we all managed life without google guru :)????

Ingredients

Peanuts - 1 Cup

Sesame seeds - 3 tbsp

Jaggery - 3/4 Cup

Dry coconut grated - 1/2 Cup

Cardamom - 1

Method

• Roast the peanuts on low flame for about 8-10 mins. Transfer this to a plate and let it cool.
• Roast the sesame seeds on low flame until it sizzles. Transfer this on to a plate as well.
• Peel the peanut and powder it in a mixie along with cardamom.
• Add the jaggery and ground the above mixture to a fine powder. Transfer this to a large bowl.
• Add the sesame seeds, coconut to the above and mix well.
• Form into the required sized balls and enjoy.

You can store this healthy ladoo rich in calcium and iron for a week in an air tight container.

Happiness is.......the Joy of making Rangoli :)!

 Happiness is...... the joy of making Rangoli designs! My new found art form for this season - never thought I could get to it. Since my childhood I always admired my mom for her precision in her Rangoli designs. She does them effortlessly, be it a dotted one or a free hand. It's amazing to see her do them patiently everyday and the smile on her face when she finishes a design is worth a million dollars. 

Now in my free time I tried my hand at practising one of my passions - Rangoli, the traditional art form of India. 

Its so magical when you start drawing yet based on mathematical calculations.Once you finish the sense of satisfaction is amazing! Yet you rub it out the next day to create another new design - such a beautiful life skill that our elders have given us. Rubbing it out teaches us to let go of things in life and start a fresh day all together. Hats off to our tradition 🙏. We will try to adapt wherever possible in this bussssssyyyyyyyyy lifestyle.

Spread the Positivity around you :)!

Saravana Bhavan style Tomato Onion Chutney

 We were recalling our London days and the restaurants we tried during our stay. One such memorable was the countless stops to SB as it was very close to our place - either it was for coffee mornings,Sunday brunches, mid-week dinners or just a lazy day meal... and also not to forget our after long/short trips takeaways. His stuffed capsicum and kottu parathas were the best! Next was the tomato chutney along with any south Indian breakfast dish is a must. It was so yummy that we used to gobble just on itself!

Tomato chutney is a spicy accompaniment usually eaten with Dosa, Idli, akki rotti, Vada, Uttapam. It is a healthier option as it has no coconut and hence less cholesterol. It can be prepared well in advance and store in the refrigerator up to a week.

This became our family favourite as a spread, salsa too :))! It can be eaten with any crackers or khakras as an evening snack/after school snack.

Ingredients

Onions chopped - 1 Cup

Tomatoes chopped - 2 Cups

Chana dal - 3 Tbsp

Dried Red Chillies - 6

Garlic cloves - 4

Kashmiri lal mirch - 1/2 tsp

Oil - 2 Tbsp

Salt to taste

For the tempering

Oil - 2 tsp

Mustard seeds- 1 tsp

Chanadal - 1/2 tsp

Urad dal - 1 tsp

Hing - a big pinch

Jeera - 1 tsp

Haldi - 1/4 tsp

Few Curry leaves 

Method

• Heat Oil in a pan, add the Chana dal and red chillies. Fry for few minutes.
• To this add the Garlic and continuing frying for few minutes.
• Add the Onions, cook until translucent.
• Next add the tomatoes, chilli powder and salt. Mix well and cook until soft.
• Let this mixture cool. Later on grind the same in a mixie into a fine paste.
• For the tempering, heat Oil in a small pan, add mustard seeds and allow it to splutter.
• To this add all the dals, curry leaves and hing. 
• Turn off the heat and then add the turmeric powder.
• Add this tempering to the chutney and mix well.

Tomato-Onion chutney is ready to be attacked!

Have a great week ahead :)

Caramalised Makhana

 Caramalised Makhana or Sweet Makhana is a healthy snack - especially for people who are diet conscious.

Makhana is puffed lotus seed, largely grown in parts of Bihar, India. Makhana is a good source of Calcium. It is also rich in protein and keeps us full for a long time, in turn balancing our blood sugar. Loaded with good fat too! So, why wait to include this all-rounder snack in our daily diet - one can make kheer, savoury snacks, raita, include in subjis, etc according to their taste buds.

You will need

Makhana - 2 Cups

Peanuts - handful

Jaggery - 2 Tbsp

Ghee - 1 tsp

Red Chilli Powder - 1 tsp

Sesame seeds - 1 tsp

Method

Dry roast makhana and peanuts separately in a pan on low-med flame. Keep it aside.

Take Ghee and Jaggery in the same pan, melt on low flame.

To this add salt, chilli powder and sesame seeds - mix well.

Now add the roasted peanuts and makhana to this mixture and mix well on low flame till its coated well.

Tada its ready to attack!!

Enjoy the crunchy snack all day :)!