Happy Ganesh Chaturthi guys. 🙂 My Lord Ganesha fill your life with health, wealth and happiness.
We generally buy sweets every year but this year I gave it a try by myself.
I was so stunned to find out that it is ridiculously simple.
So I finished the puja around 7 am today and came to work 🙂
Here is all that you will need to please the Lord of all Things Good. (Makes about 30-35 laddoos)
2 cup… dry desiccated coconut
1 cup… condensed milk
1 tsp… ghee
1 tsp… Cardamom powder
Non stick pan
- Heat ghee over a slow flame in the non stick pan.
- Add the cardamom powder and coconut.
- Roast them for 2-3 min.
- Take out about 1/2 a cup of the coconut and keep aside.
- To the coconut in the pan, add the condensed milk and mix mix mix until a ball is formed.
- Take it out on a plate and let it cool to touch.
- make small balls and roll them in the half cup coconut that we set aside.
Share with family and friends 🙂
I did a small puja at home and recited my favorite Ganesh Stutis. You can listen to them here, here and here.
I have been trying my hands on healthy food at home for a while. It has been a really lovely journey where I am trying to eat clean and portion the meals.
I have dropped a dress size and lost inches on the arm, waist and thighs. It all needs a lifestyle change and I am giving it all that I can. 🙂
I had been dying to try the recipe I saw here.
You shall need: (serves 2)
2… Medium size zucchini (green/yellow any that you like)
1/2 cup… Red cabbage
Salt and pepper to taste
1 tsp… Red chilly flakes
1 tsp… oregano
1/2 tsp… olive oil
- Wash and peel the zucchini in thin strips.
- halve the strips length wise and reduce the length if you’d like.
- In a pan, heat the oil and add the cabbage.
- Add the salt and let the cabbage cook down a bit.
- Now add the zucchini, red chilly flakes, oregano and pepper.
- Toss them for a 3-4 min.
- Serve warm.
For July Secret Cooking challenge I was paired with Lakshmi who blog here. Thank you to the gorgeous blogger Priya who has brought together this crazy mix of bloggers with love to experiment with ingredients.
So basically this is an ingredient swap. Every month the interested people are paired and we exchange ingredients (only virtually)
For the last month i got, Yam and tomatoes. I had never cooked with yam before except in undhiyo and there it is no brainer actually. I wanted to try something different. All google gave me was curry, roast, soup etc. However the sweet potato chips caught my fancy and I wanted to try this with my favorite flavors.
I ordered sliced yam from Bigbasket.com and it was all a breeze then.
You shall need:
For the chips-
200 gms… Yam (Peeled, washed and cut in thin strips)
1 tsp… Salt
1 tbsp.. Black Sesame seeds
2 tsp… Thyme (dried)
1 tbsp… lemon juice
1 tbsp… olive oil
For the chutney-
1/2 tsp… oil
1/2 tbsp… panch poran (Mix of five spices- fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)
4-5… Tomatoes (Blanched, peeled and cubed)
2.. dried red chillies (cut in small pieces)
1 tsp… Sugar
1/2 tsp… red chilly powder
- Pre heat oven to 180C.
- In a bowl, mix the olive oil, lemon juice, salt, sesame seeds and thyme.
- Toss the thin strips of the yam in the mix and let it sit for a few min.
- In a tray, lay a parchment paper/butter paper and arrange the yam strips one by one.
- Bake it for 25-30 min rotating the side of the yam once in the middle.
- We need crisp strips, so bake it as long as it takes to draw all the moisture out.
- For the chutney, in a pan, heat oil and add panch phoran and red chillies.
- Once the oil is smokey, add the tomatoes, salt and red chilly powder.
- When the water of the tomatoes is almost dried up, add the sugar and let it cook.
- Taste and adjust the spices to make it a sweet and sour chutney.
- Serve with love.