Sweet Potato stuffed Strawberries

Sweet Potato stuffed Strawberries step by step instructions:

These stuffed strawberries are a perfect option for any party starter. They are very simple to make and apart from tasting delicious, they look tempting also. I am sure everyone’s going to love this recipe.
I have stuffed mashed sweet potatoes into the strawberries.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Strawberries: 6-7
Sweet Potato (Shakarkandi): 50 gms (boiled, peeled, and mashed)
Black pepper powder: a pinch
Salt: a pinch
Curd: 1 tsp.
Powdered sugar: ¼ tsp (optional)

Method:
1. Wash the strawberries and wipe them clean. Remove the top and bottom part of the strawberries so that we can scoop easily from the top and the strawberries can stand comfortably on the flat bottom.

2. Scoop out the pulp from the strawberries.

3. Mix together sweet potato, black pepper powder, salt, curd, and powdered sugar.

4. Take a small portion of the above-prepared stuffing and fill in the strawberries.

5. Serve instantly.
6. Delicious “Sweet Potato Stuffed Strawberries” is ready!

Tips:
1. Mashed sweet potatoes can be filled in a cone also. This helps in easily filling the strawberries.
2. Make sure the strawberries are firm and sweet.
3. Don’t overcut the strawberries from the top and bottom.

See you soon with a new recipe till then Happy Cooking!!!

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Besan Choorma Ladoo

Besan Choorma Ladoo step by step instructions:

Besan ladoos and Besan ki barfi are undoubtedly yummy but besan choorma ladoos are outstanding. This is one among our favorite Indian sweet. The procedure is a bit long to make these ladoos but it is worth it.
We generally prepare choorma ladoos from whole wheat flour (check out the choorma ladoo recipe here). And if you are a lover of choorma then the choorma ladoos from besan (gram flour) must not be missed.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Besan (gram flour): ½ cup + 2 tbos. (80 gms)
Ghee: 3 tbsp. + 1 tbsp. + 3 tbsp.
Water: 2 tbsp. (hot)
Ghee for frying
Edible gum (gond): 2 tbsp (fried)
Almonds: 4-5 (crushed)
Cardamom powder: ½ tsp
Powdered sugar: ¼ cup + 2 tbsp.

Method:
1. In a bowl take besan and add 3 tbsp. ghee. Mix well. The mixture should resemble that of bread crumbs and when you take the mixture in your palms and press it, a ball must be formed.

2. Add hot water and knead into stiff and firm dough. Let it rest for 15 minutes.

3. Make 3 small flattened discs from the dough and insert the knife at 2-3 places in the discs. This ensures proper frying of the discs.

4. Heat ghee in a kadai. When it is medium hot add the disc and fry until golden brown in color from both the sides. Make sure the flame is on low always.

5. Similarly, fry all the remaining discs.

6. Let the fried discs cool. Then break them into pieces and grind them. Sieve the mixture so that big pieces are separated. Grind the big pieces again and repeat the procedure until you are left with no big pieces.

7. Heat a tbsp. of ghee in a kadai and add the mixture to it. Roast for about 5-6 minutes or until the mixture becomes fragrant.

8. Take out the mixture on a plate. Let it cool.
9. Add fried gond, cardamom powder, sugar, and almonds. Mix well.

10. Choorma is ready! This can be stored in an air-tight container for 20-25 days. Enjoy the choorma.
11. To make the ladoos, heat 3 tbsp. of ghee and when it is steaming hot, add it to the choorma. Mix well carefully.

12. Take some mixture (depending on the size of ladoos one wants) in your hands and make ladoos from the entire mixture.
13. Drooling “Besan Choorma Ladoo” is ready!
14. Enjoy them for up to 20-25 days if stored in an airtight container.

Tips:
1. While frying the discs, make sure the flame is always on low. This will ensure proper cooking of the discs.
2. I prefer making thin discs as they get fried quickly.
3. Other dry fruits like cashew nuts, raisins etc. can be added as per one’s choice.
4. The quantity of sugar can be adjusted as per one’s taste.
5. Always sieve the mixture. This ensures all the granules to be of almost same size.
6. Opt for coarse besan to make these ladoos.

See you soon with a new recipe till then Happy Cooking!!!

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Black Carrot Halwa

Black Carrot Halwa step by step instructions:

A very happy new year to all my wonderful readers! May this new year bring loads of happiness, good health, and prosperity to your life.
And I promise I will try to come up with many more recipes this year!

Today I will be sharing the recipe of black carrot halwa. Please don't be surprised when I tell you that I was absolutely unaware of black carrots. Quite some time back, one of my friend posted black carrot halwa recipe and I seriously wondered what black carrot is and I asked her the same thing. She then showed me the picture of black carrots. The next day when I went to the vegetable market I found the black carrots and did not waste even a single minute to buy them.
I then checked about black carrots on the Internet and found some interesting facts about it. And yes, your fingers will be purplish-black in color when dealing with black carrots, but you should not worry, as the color goes off after 2-3 hand wash.
This is my first recipe made from black carrots; yes the simplest yet the tastiest “Halwa”.
Check out my "Gajar ka Halwa" recipe here!
Do try this halwa and share your feedback!

Let us start cooking!!!

Ingredients:
Black Carrots (kaali Gajar): 4 big (~850 gms)
Full cream milk: ½ liter
Almonds: 12-13 (broken into small pieces)
Cashew Nuts: 6-7 (broken into small pieces)
Sugar: 100 gms (1/2 cup)
Saffron: few strands (crushed)
Green cardamom: 4 (skin removed and crushed)
Mace: a small piece (crushed)
Nutmeg: a small piece equal to one piece of chana dal (crushed)
Ghee: 1 tbsp

Method:
1. Peel the black carrots, remove the top part and bottom part of the carrots and grate them.

2. Take a heavy bottomed vessel. Grease it well with ghee.
3. Add the grated black carrots. Cook for about 2-3 minutes only and then add milk.

4. Let the halwa cook on low flame for about one hour while stirring occasionally.

5. Now add sugar and mix well. Cook until all liquid has evaporated.

6. Add ghee at this stage and mix well.

7. Now add green cardamom, mace, nutmeg, saffron, almond, and cashew nuts. Mix well.

8. Garnish with dry fruits and serve hot.
9. Super delicious “Black Carrot Halwa” is ready!

Tips:
1. First I remove the top part only (which is the thinner one), then start grating the carrot. If you remove the bottom part then it becomes difficult to grate till the end.
2. Cooking in a pan does require a lot of time but the time is seriously worth it.
3. Dry fruits can be chosen as per one's choice.

See you soon with a new recipe till then Happy Cooking!!!

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Besan Ladoo

Besan Ladoo step by step instructions:

Happy Ganesh Chaturthi everyone! May lord’s blessing be with each one of us!
Lord Ganesha has many favorite sweets and one among them is “Besan Ladoo”. I guess many of us love to have this sweet.
Since childhood, I have been seeing at our place that “Dal Baati” and “Choorma Ladoo” is always prepared. It is such a fun to relish all the delicacies prepared for the Lord and for us.
As the name indicates this sweet is made up of besan (gram flour). It is very simple to make. The only thing which you need to take care is that always stir the besan continuously while roasting it.
Do try this wonderful recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Gram Flour (Besan): 1 cup (125 gms)
Ghee: ½ cup (80 gms)
Powdered Sugar: ½ cup (100 gms)
Cardamom: 4-5 (skin removed and pounded)
Almonds: 10-12 (broken into small pieces, optional)
Cashew nuts: 5-6 (broken into small pieces, optional)

Method:
1. Dry roast the besan until it becomes fragrant. It will approximately take 12-15 minutes. Make sure you stir it continuously to avoid burning of the besan.

2. Now add ghee and roast the besan in ghee for other 5-6 minutes or until a proper nutty fragrance comes out of the roasted besan. The besan will start to release ghee.

3. Switch off the flame and add cardamom powder, almonds, and cashew nuts. Mix well.

4. Add sugar to the mixture and mix well. 

5. Take out the mixture on a plate and let it cool down completely.

6. Now make ladoos from the mixture and keep aside.

7. They can be stored in an airtight container for around 15-20 days.
8. Enjoy the delicious ladoos any time.
9. Scrumptious “Besan Ladoo” is ready!

Tips:
1. The traditional method involves using of boora (kagar) instead of powdered sugar.
2. Make sure the besan is cooked evenly otherwise raw taste will come in the ladoos.
3. The mixture should be completely cooled off before making ladoos. Even then, if you are not able to form the ladoos, then keep the mixture in the fridge for some time and then make the ladoos.

See you soon with a new recipe till then Happy Cooking!!!

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