Shankarpale is Maharashtrian dish prepared during festive season.It is loved by each and everyone.The key ingredients are generally maida,sugar,milk and ghee.The combo of these items is shankarpale.Today I am going to show you the recipe prepared by my mother and wish you all would love doing it. Many people like to eat with tea so... Continue Reading →
Sunthwada or also called as Dhaniya-Sunth Panjiri a healthy form of food that is offered to Lord Krishna during Janmashtami.As per Ayurveda it has numerous health benefits. My mother always used to prepare it on the eve of Janmashtmi.Each and every ingredient added to this has its own health importance.This is also very beneficial for... Continue Reading →
Rajgira Sheera or Halwa is one more nutritious and healthy sweet dish which usually consumed during fasting prepared for fasting as it is very easy to digest and keep your stomach full for long period of time.Rajgira or Amarnath seeds are good source of calcium,proteins,amino acids and rich in iron,magnesium and vitamin A,B & C... Continue Reading →
Rajgira Ladoo or Ramdana Ladoo or Amarnath Ladoo’s are prepared from the seeds of amaranth/rajgira.Here the rajgira seeds are popped and then mixed with the jaggery syrup and are then moulded into the ladoo’s. Rajgira or Amarnath seeds are one of the nutritious grain which is high in protein and amino acids.It is gluten free... Continue Reading →
Shrikhand is a sweet desert originated from states of Maharashtra and also Gujrat..It is nothing but a curd which is hunged with the help of muslin cloth for around 8-10 hours or overnight to drain out the excess of water.After this process of draining water the solid that is left behind is called the Chakka.This... Continue Reading →
Doodhi Bhoplyachi Kheer or Lauki Ki Kheer is a sweet pudding made out of bottle gourd vegetable.Its very simple to make this kheer for the beginners also. Only the thing to be kept in mind is that the doodhi/lauki should be tender and not be bitter in taste.Here I have used rice powder in the... Continue Reading →
Methi Namakpaare are crispy savoury snacks that are served during teatime.These are made of very few ingredients like maida,dry fenugreek leaves/kasuri methi,carom seeds and oil.The exact measurements of the ingredients and the patience while fry results in a crispy and flaky Namakpaare’s. One can try it without fenugreek leaves/methi leaves also.The plain also tastes thet... Continue Reading →
Gajar halwa also called as Carrot halwa is a sweet dessert.This dessert is generally prepared in all households during festive season or any occasion.My children are great fond of this desserts.We mostly prepared it during winters because it is available in abundant during this season. It is a nutritious food item also a good source... Continue Reading →
Sesame seeds Ladoo or also called as Til Gul Ladoo is a sweet dish which is prepared by the mixture of sesame seed/til and jaggery/gul as main ingredients.This is one of the healthiest dish which not only provides nutrients but also keeps our body warmer in winters.You can prepare it on any occasion,but its specially... Continue Reading →
Til Papdi/Sesame seeds Vadi is an authentic maharashtrian dish which is prepared on auspicious festive season of Makarsankranti. It can be done in various forms like with sugar,with jaggery/gul.Here in this recipe we are preparing it with the help of jaggery/gul. Eating til/sesame seeds during winters have healthy benefits because it provides warmth and energy... Continue Reading →
Sweet Dalia or lapshi is generally a healthy and nutritious sweet dish.Its generally prepared on auspicious occasions.Very easy to cook in less period of time. INGREDIENTS : 1 cup Dalia/broken wheat/lapshi rawa. 1/2 - 3/4 cup jaggery (gul) as per sweetness required 1/2 cup desi ghee / cooking oil 250 gms milk Cardamon powder (elaichi... Continue Reading →
Coconut kheer is a healthy and delicious sweet dish.Eaten with puri or chapati .INGREDIENTS :Coconut - 1 cupRice - 1/4 cupSugar as per tasteMilk - 1 litreGhee - 2 tbspoonCardamon powder for flavouring.Kaju, badam and piste for decoration.METHOD : Wash the rice with water and let it drain aside.In a pan add 1/2 tspoon of... Continue Reading →
