Tag: homemade

Sapna8 Comments

Rangoli Ladoos

Diwali has always been a special festival growing up in my family… in fact for most Indian families.  It’s the Festival of Lights, where we celebrate faith and hope and wish that everyone has a bright future, happiness and prosperity in their lives.

Everywhere you look, Diwali takes over with lights and colors.  Rangoli designs are a prominent component of Diwali, with the idea that it brings strength, good luck and genorosity.  Keeping in mind that very foundation of colors and brightness, I decided to bring the spirit of rangoli to my mithai (sweets) for Diwali this year.


Coconut ladoos are very popular in Indian and the best part is, they are very easy to make.  The basis of each ladoo was kept the same with the main ingredients being coconut, almond flour/ground almonds, and condensed milk.  The ratios vary based on the flavor and additions of the ladoo.

Here are the flavors I decided to go with:

  • Mango (seriously, how could I not include this flavor?!)
  • Lavender (because it’s a new obsession and the flavor and colors are so amazing!)
  • Rose (the colors, the fragrance, and the taste are so pretty, it makes me feel like a princess when I’m eating this!)
  • Mojito (…..yep.  No alcohol, but that hint of lime and mint….YUM!)
  • Coconut Almond (the original cannot be overlooked!)


Some tips to make it easier for you when you make this:

  • Use a non-stick skillet to make these.  It prevents the mixture from sticking and makes the process that much easier.
  • Make them vegan!  Use vegan condensed milk and coconut oil instead of ghee to roll the balls.
  • You can use frozen grated coconut.  Just leave it out for a little bit to thaw and bring to room temperature.
  • If you don’t want to use or don’t have almond flour available, substitute with the same amount of almonds and grind them up into a flour.  It’s an extra step but easy and a perfect swap.
  • When buying almond flour, make sure you buy the almond flour and NOT the blend.  I almost did that.  The blend has a mixture of rice and other ingredients that would change the taste of this dessert.


If you end up making any of these delicious ladoos, don’t forget to tag me on Instagram at @bitofspice146.  I would love to see your creations!

Rangoli Ladoos

Rangoli Ladoos
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Sapna
November 12, 2020
by Sapna
Cuisine Indian
Category Dessert Indian
Persons
15
Prep Time
5 minutes
Cook Time
6 minutes
Wait Time
30 minutes
Total Time
11 minutes

Ingredients

For the Coconut Ladoos:

  • 1/2 can (14oz) sweetened condensed milk
  • 1 c shredded or grated coconut
  • 1 1/2 c almond flour
  • ghee to roll

For the Lavender Ladoos:

  • 1/2 can (14oz) sweetened condensed milk
  • 1 c shredded or grated coconut
  • 1 1/2 c almond flour
  • 1 Tbsp Lavender petals, ground to a powder
  • 1 tsp purple food color
  • ghee to roll

For the Mojito Ladoos:

  • 1/2 can (14oz) sweetened condensed milk
  • 1 c shredded or grated coconut
  • 1 1/2 c almond flour
  • 3 Tbsp Dried Mint, ground to a powder
  • 1 Tbsp Lime sugar
  • 1 tsp green food color, optional
  • ghee to roll

For the Mango Ladoos:

  • 1/2 can (14oz) sweetened condensed milk
  • 1 1/2 c shredded or grated coconut
  • 2 c almond flour
  • 1/2 c Mango Pulp, or available at your local Indian store
  • ghee to roll

For the Rose Ladoos:

  • 1/2 can (14oz) sweetened condensed milk
  • 1 c shredded or grated coconut
  • 1 3/4 c almond flour
  • 3 Tbsp Rooh Afza
  • 1 Tbsp Rose Water
  • ghee to roll

Instructions

For the Coconut Almond Ladoos:

  1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
  2. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
  3. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
  4. Remove from heat and let cool for a couple of minutes.
  5. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
  6. Refrigerate for 30 minutes to let them set.

For the Lavender Ladoos:

  1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
  2. Add in the lavender powder and purple food color.
  3. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
  4. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
  5. Remove from heat and let cool for a couple of minutes.
  6. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
  7. Refrigerate for 30 minutes to let them set.

For the Mojito Ladoos:

  1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
  2. Add in the mint powder and lime sugar and mix well. Also add in the green food color if using
  3. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
  4. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
  5. Remove from heat and let cool for a couple of minutes.
  6. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
  7. Refrigerate for 30 minutes to let them set.

For the Mango Ladoos:

  1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
  2. Add in the mango pulp and mix.
  3. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
  4. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
  5. Remove from heat and let cool for a couple of minutes.
  6. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
  7. Refrigerate for 30 minutes to let them set.

For the Rose Ladoos:

  1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
  2. Add in the Rooh Afza and Rose water and mix well.
  3. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
  4. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
  5. Remove from heat and let cool for a couple of minutes.
  6. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
  7. Refrigerate for 30 minutes to let them set.

Notes

*If using frozen shredded coconut, make sure to thaw it out to room temp to avoid extra moisture in the final product.
*If you don't have almond flour, substitute with almonds 1:1 ratio and grind into flour 
*To make this VEGAN, use vegan condensed milk and switch the ghee and use coconut oil


Tags

30 minute recipes,
Almond,
coconut,
desserts,
Diwali,
homemade,
Mithai,
Rangoli,
Sweet,
Vegan,
vegetarian
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Sapna1 Comment

Garlic Herb Pizza Dough

Dough just before it’s smoothed and oiled to set aside so it can rise

Pizza is one food my girls are very picky about.  I know… I was surprised too!  Usually, kids love pizza but my oldest decided she didn’t like pizza after having it at 7 different birthday parties in a span of 1 month.  I get it, I totally do.  I would be tired of it too!

For me, pizza is the ultimate go to with unlimited toppings and variations.  I didn’t want Sanaya to feel an aversion for one of the most loved foods on this planet so I stepped in.  After trying so many different pizzerias, I finally decided to make it at home.

Obviously could not wait to eat this….!

This Garlic Herb Pizza Dough is so delicious and light.  When the dough is rolled out, it’s not too thick and makes for a nice flatbread.  Some days, I will roll it out into 1 large pizza and others, I’ll get the girls involved and have them decorate their own personal pizzas.  Either way, you can’t go wrong with this delicious garlic-y, herb-y pizza dough!

Try it out!  It is so delicious!
From my kitchen to yours, enjoy your pizza party!

Garlic Herb Pizza Dough

Garlic Herb Pizza Dough
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Sapna
November 2, 2020
by Sapna
Category Breads Entree
Prep Time
10 minutes
Cook Time
12 minutes
Wait Time
10 minutes
Total Time
22 minutes

Ingredients

  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 Tbsp sugar
  • 1/2 c plus 2 Tbsp warm water
  • 1 1/2 c whole wheat flour
  • 2 tsp salt
  • 2 Tbsp garlic powder
  • 1/2 Tbsp dried oregano
  • 1/2 Tbsp dried basil
  • 1/2 Tbsp dried parsley
  • Oil

Instructions

  1. In a bowl or stand mixer, add yeast, sugar, and water and mix well. Let stand for 5-7 minutes so the yeast can bloom.
  2. Add the flour, garlic powder, and dried herbs. Finally add in the salt*. If mixing by hand, knead into a soft, tight dough. If using the stand mixer, set speed to 4 and knead until dough forms.
  3. Transfer dough to a well oiled bowl and let sit for a minimum of 10 minutes and maximum of 4 hours.
  4. Roll out on a flat surface with flour and top with your favorite toppings.
  5. Bake topped pizza at 450 degrees F for 10-12 minutes or until crust is browned and cheese is melted.

Notes

* Adding salt at the end is very important.  If you add it in the beginning, it can kill of the yeast and your dough will not rise well.  


Tags

Healthy,
homemade,
Kid Friendly,
make ahead,
Pizza Dough,
Quick and Easy,
Vegan,
vegetarian
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Sapna4 Comments

Baingan Bharta (Punjabi Eggplant)

If you’ve been reading my blog, you know that growing up I was not an eggplant fan.  So why am I posting 2 recipes (Baba Ghanouj and this one) with eggplant within a month?  They became a part of my adult life and I learned what I was missing out on.
IMG_7788
I’m not sure about the timeline but I do remember maybe a few months after I got married, we had gone down to see my in-laws for the weekend.  Mom had made baingan bharta and I was trying to be nice so I ate it without telling her I was not a big fan of eggplant.  It was ingrained in me since I was a kid that you ate what you got, especially at someone else’s house without a fuss.  Man am I thankful for that specific rule!
IMG_7799
Though I took maybe only about a tablespoon’s worth (and spread it out so my MIL wouldn’t notice – yep…. totally resorting to childhood antics), baingan bharta became a new favorite of mine.  Since then, I have tried it at various restaurants and at home but nothing compares to the way my MIL makes it.  This recipe is hers and I’m excited to share it.
IMG_7775
Notes:
Try to pick eggplants with fewer seeds as this will give you more flesh and will be less bitter.  Male eggplants tend to have fewer seeds and to tell the difference, at the bottom of the eggplant, there will be an indentation.  If it is deep and shaped like a dash, the eggplant is female, if it is shallow and round, it is a male.
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If you do end up with an eggplant with more seeds, after roasting the eggplant, don’t skin it right away.  Let the eggplants sit on a tray and continue steaming to soften the seeds.
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You can store the roasted eggplant in the fridge for up to 3 days or in the freezer for up to 1 month.

From my Mother-in-Law’s kitchen to yours, we hope you enjoy this one!

Baingan Bharta (Punjabi Eggplant)

Baingan Bharta (Punjabi Eggplant)
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Sapna
July 27, 2020
by Sapna
Category Indian
Persons
4

Ingredients

  • 4 large eggplants, roasted, peeled and roughly chopped
  • 2 large onions, diced
  • 3 large tomatoes, finely chopped
  • 2 Serrano peppers, sliced lengthwise into quarters (adjust to spice level)
  • 3 oz tomato paste
  • 2 Tbsp curry leaves, chopped
  • 1 Tbsp Kasoori Methi
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric
  • 2 Tbsp ground coriander
  • 1 tsp cayenne pepper (adjust to spice level)
  • 1 Tbsp oil
  • 1 Tbsp salt
  • 1 Tbsp cilantro, chopped

Instructions

  1. In a large, heavy bottom skillet, heat oil over medium flame. Add in cumin seeds and wait for them to splutter
  2. Add in the onions, serranos and curry leaves and cook for about 10-15 minutes, stirring often
  3. The onions should turn translucent and the oil should start separating from them
  4. Add in the coriander, turmeric and cayenne pepper and mix well. Cook for 1-2 minutes to let the spices blend in
  5. Add in half the chopped tomatoes and cook for 5 minutes
  6. Add in the other half of the chopped tomatoes and the tomato sauce and mix well.
  7. Add in the salt and mix well
  8. Add in the roasted eggplant and mix well. Reduce heat to low flame and cook for another 15-20 minutes stirring occasionally
  9. Crush the kasoori methi between your palm and add in to the bharta. Turn off heat, mix well
  10. Garnish with cilantro
  11. Serve hot with naan or roti

Tags

Baingan Bharta,
dairy free,
Desi Khana,
Diabetic Friendly,
Eggplant,
Farmers Market,
Healthy,
homemade,
Indian Food,
Indian Food Blogger,
Low Calorie,
makesmethinkofhome,
Roasted Eggplant,
Sustainable
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Sapna2 Comments

Homemade Paneer

Paneer is a staple in any Indian household.  It is so versatile, the possibilities are endless.  I’ve marinated it in Roasted Cilantro Mint Chutney and grilled it over the BBQ, you can also grill it and use it as an addition to a salad, make Paneer Cabbage Cups, Matar Paneer, and most famously known Palak Paneer.
IMG_7724
It may sound daunting but making paneer at home is actually very easy.  There’s literally 2 ingredients involved – milk, and an acidic agent to separate the curd.  I like homemade better than store bought because you can choose which type of milk you want (low-fat or full-fat) and there are no preservatives like in the store bought ones.
IMG_7729
How to make paneer at home:
Step 1: Boil the milk
wp-1594759805429.jpg
Step 2: Add in your acidic agent and keep stirring to help the solids separate from the whey
wp-1594759805625.jpg
Step 3: Drain the whey so you have just the solids left over
wp-1594759805651.jpg
Step 4: Rinse the solids to remove smell and taste of acidic agent
wp-1594759805682.jpg
Step 5: Squeeze out excess water and hang the paneer to remove moisture
wp-15947598063348295635027067768567.jpg
Step 6: Mold the paneer into desired shape
IMG_7724
Step 7: Remove the block of paneer from the cheesecloth and use as desired
IMG_7730
Notes:
1. I suggest double lining the cheesecloth so that it is more sturdy and holds the paneer well when draining. This is the cheesecloth that I use and love!
2. Acidic agents that can be used are lemon juice or vinegar.  I’ve found vinegar works better with curdling the solids without leaving behind a tart taste in the paneer
3. Keep the acidic agent close by so you can use it as soon as the milk is ready so it doesn’t boil over.
4. If you need to add more acid, add a teaspoon at a time.  Adding too much can make the paneer rubbery

From my kitchen to yours, I hope you have fun and enjoy making your own paneer!

Homemade Paneer

Homemade Paneer
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Sapna
July 20, 2020
by Sapna
Category Indian Vegetarian

Ingredients

  • 8 c milk
  • 1/4 c vinegar or freshly squeezed lemon juice
  • cheesecloth

Instructions

  1. 1. On high flame, in a deep pot, bring milk to a boil, then reduce heat to med-low. Keep stirring constantly for about 3 minutes.
  2. 2. Reduce heat to low and add in vinegar or lemon juice. Continue stirring so it doesn't stick to the bottom of the pot. You should see the solids separate from the whey within a minute.
  3. 3. Turn off heat and remove pot from heat.
  4. 4. Line a colander with the cheesecloth and pour the contents into the cheesecloth.
  5. 5. Rinse with cold water to remove odor and taste of acid.
  6. 6. Squeeze the cheesecloth to remove as much excess water as possible.
  7. 7. Tie the cheesecloth to your kitchen faucet and let it stay there for 30 minutes to remove excess whey.
  8. 8. Remove cheesecloth from the faucet and twist into a round or square shape. Place it on a plate and put about 5lbs weight on top. I usually use a few canned foods cans. This will further help remove any excess moisture and whey. Leave for 30 minutes.
  9. 9. Unwrap your paneer and slice into cubes and use in any of your favorite paneer recipes!

Tags

Dairy,
Desi,
Gluten Free,
Healthy,
homemade,
homemade cheese,
Indian Food,
Indian Staples,
paneer,
Protein,
Sustainable
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Sapna2 Comments

Bhinda Bataka nu Shaak / Okra Potato Sabzi

Growing up, my mom would make traditional Gujarati food for dinner most days.  My brother and I loved eating a Gujarati thaali (not all the time) and one of my favorites was Bhinda Bataka nu Shaak.  The crunchy exterior of the potato that’s just soft enough to melt on the inside and the crispy okra to finish off the dish is just the perfect reminder of home to me.
IMG_7418
Yum

When I made this dish, I was so excited to share my love for it with kids.  I’ll be honest though, they didn’t take to the okra which broke my heart.  Sort of.  They ate the potatoes though.  But I’m going to keep trying to share my love of okra and hope one day they do like it as much as I do.
IMG_7441
But okra is so slimy!

Trust me, I know!  So my hack…. use frozen or pre-cut okra.  And fresh squeezed lemon juice.  Wait, what?  Yep, lemon juice helps break down the slime without turning your veggies into mush.
IMG_7434
Want to know something even more cool?  The “slime” (known as mucilage) actually contains soluble fiber.  Here are a few more benefits of eating okra:

  • High in antioxidants such as beta-carotene, xanthin, and lutein
  • Good source of Folate
  • Good source of Vit. C, Vit. A, and Vit. K
  • Good source of Non-Dairy Calcium, Iron, Manganese, and Magnesium

So try this delicious sabzi for your next Gujarati thaali.  It’s delicious and healthy and so easy to make.  Try it out!
IMG_7421
From my kitchen to yours, I hope this dish brings you the joy it brings me.

Bhinda Bataka nu Shaak / Okra Potato Sabzi

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Sapna
July 6, 2020
by Sapna
Cuisine Indian
Category Indian
Persons
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes

Ingredients

Instructions

  1. In a medium skillet, heat oil over medium flame.  Add mustard seeds, cumin seeds and hing.
  2. When the seeds start to splutter, add in the turmeric and cayenne pepper and let it cook to bloom for about 30 seconds.
  3. Add in garlic and tomatoes.  Cook until water from the tomatoes has evaporated.
  4. Add potatoes, coriander powder and salt.  Mix well.
  5. Add in the water and mix.  Cover and cook for 10 minutes, or until the potatoes are tender and most of the water has evaporated.
  6. Add in the okra and mix well.  Cover and cook for another 7-8 minutes.
  7. Uncover and add in the lemon juice.
  8. Turn heat up to med-high and cook for an additional 5 minutes, stirring occasionally to make sure the veggies don't stick to the bottom of the pan.  You want them to be just crispy on the outside.
  9. Turn off heat, and garnish with serrano peppers and/or cilantro.
  10. Serve hot with Roti or Rice or as part of a Gujarati thaali!

Notes

If you're using frozen okra, make sure you thaw them out, and pat them dry with a paper towel as you would with fresh okra.


Tags

30 minute meals,
Antioxidant Food,
dairy free,
Desi Khana,
Easy meals,
Gluten Free,
gujarati,
Healthy,
heart healthy,
homemade,
Indian Food,
Indian Food Blogger,
Non Dairy Calcium,
nut free,
okra,
potatoes,
shaak,
Sustainable,
Vegan,
vegetarian
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