Til Badam Ladoo /Sesame Almond Ball

Happy Sankranti !!!.This ladoo is a variation of my mother -in-laws maharastrian style Til Moong Phalli Ladoo.This recipe is very simple and all the ingredients are available already roasted in supermarket these days.

Roasted Til/Sesame Seeds - 1 cup
Roasted Almonds - 1/2 cup
Jaggery Grated - 1 cup
Cardamom Pods - 3-4 (optional)

1. Pulse jaggery , almonds and cardamom together in food processor till almonds becomes a very coarse powder.
2. Add in the roasted sesame seeds and pulse again 
3. Pulse till all the ingredients are well combined.
4. Make lime size balls and enjoy .

Tip:
If you having difficulty make balls add a few teaspoons of clarified butter to the mixture pulse it one and try again.
Traditionally all the ingredients are pounded together in mortar and with a wooden pestle.

Corn and Dill Pakoda

When the weather starts getting cold ,hot Pakoda and coffee sounds wonderful. I made some corn and dill pakoda yesterday and everybody liked it so thought of posting it. In fall we get fresh corn on the cob.American corn is very sweet i refer the heirloom less sweet varieties of corn. For this recipe you can use any variety of your choice.

Fresh Corn - 1 cup , grated
Besan /Chick pea flour - 1 cup
Dill leaves - 1 tbsp
green chill - 2 tbsp
Soda bi carb = 1/8 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil for frying

In a big mixing bowl add corn , dill leaves , chili, turmeric and salt and mix well.
Slowly add the began to make a cake/ idli like batter .
Add the soda and mix well again.
Heat oil to 350 F .
Drop the pakoda in to the oil and fry till golden.
Serve hot with coffee or tea.

Tinda ke sabzi

Tinda is a popular vegetable winter vegetable . It belongs to gourd family. It is not normally seen in north indian markets. And one of my south indian friend said we south indian do not eat this vegetable :). 

But i love this vegetable and goes very well with chapati or jowar ki  roti.

Tinda - Scrapped washed and cut into cubes - 3 cups
Onion - 1 cup ,finely copped
Tomato - 1/2 cup finely chopped
Green chili - 3 slit 
Ginger garlic paste - 1 tsp
Mustard - 1/4 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1 tsp
Oil - 21/2 tbsp
Salt to taste

1. Heat oil and add mustard seeds.
2. When mustard pops add the ginger garlic and onion .
3. Cook till onion turn translucent   and salt and cook for 2-3 minutes more.
4. Add red chili powder and mix well.
5. Add tomato and cover and cook till oil separates.
6. Add the Tinda cubes and cover and cook for 3-4 minutes.
7. And few tabs water and cook again till tinda is fork tender.
8. Garnish with coriander leaves and serve with chapati