Triple C Laddoo

Whether the attainment of independence is different from revolution has long been contested, and has often been debated over the question of violence as a legitimate means to achieving sovereignty. While some revolutions seek and achieve national independence, others aim only to redistribute power with or without an element of emancipation, Such as in democratization within a state, which as such may remain unaltered. Nation-states have been granted independence without any revolutionary acts.

The means can extend from peaceful demonstrations, like in the case of the Indian independence movement, to a violent civil war. On Independence Day and Republic Day, patriotic songs in Hindi and regional languages are broadcast on television and radio channels. They are also played alongside flag hoisting ceremonies. Patriotic films are broadcast. Over the decades, according to The Times of India, the number of such films broadcast has decreased as channels report that audiences are over saturated with patriotic films. The population cohort that belong to the Generation Next often combine nationalism with popular culture during the celebrations. This mixture is exemplified by outfits and savories dyed with the tricolor and designer garments that represent India's various cultural traditions.

Its our Independence day, and We #Foodiemonday team is very lucky to present our dishes on this auspicious day. We all had decided to choose colors ad I landed with White color. I was thinking to make something sweet on this day...and had a thought to make some ladoos. But these ladoos are quite different, They are instant, easy and very quick to make. These ladoos are made with Cottage cheese, Coconut, and Cream. Indeed an amazing Combo..Right? When you want to make something very quickly in dessert...These ladoos are the perfect option to enjoy. You can enjoy them for 3-4 days by putting them in refrigerator. Check out the step by step recipe below and HAPPY INDEPENDENCE DAY TO ALL MY INDIAN FRIENDS!

Ingredients:

250 gm Desiccated Coconut
100 gm Cottage Cheese
1/2 Cup Fresh Cream (Thick one)
1 Cup Powdered Sugar
1 tsp Cardamom Powder
1/2 tsp Orange Essence

Method:

1. Take a Bowl and add all the ingredients, mix them all very well.

2. Make small size balls from the mixture and roll them in a dry desiccated Coconut, and serve them instantly.

3. You can put them in air tight container and enjoy them for next 3- 4 days in refrigerator.

Enjoyyyyyyyyyyyyyyyyyy!!!!!!!!

Sprouted Moong Dhokla

Food you eat is according to its character and effect upon the body and the mind. One can find out the nature or temperament of a man from the nature of the food he prefers. Sattvik food is a food which is simple, healthy and good for your body.

Sattvik food is always freshly cooked and simple, juicy, It is light, nourishing, sweet and tasty. It increases the energy of the mind and produces cheerfulness, serenity and mental clarity. Sattvik food is highly conducive to good health. People who follow the Sattvik way of eating are known to be clear-minded, balanced, and spiritually aware.

"When diet is wrong medicine is of no use.
When diet is correct medicine is of no need." 
(By Ancient Ayurvedic proverb)

How you eat your food is even more important than what you eat. Even foods, which normally cause greater imbalance, will be digested reasonable well if the proper rules are followed. Likewise, if you eat the correct foods in the wrong way, your digestion will be compromised and gas, indigestion and the formation of toxins will follow. If you follow these food habits and choose the correct foods then your digestion will be maximized and you will experience optimal digestion. sprouted moong are the very healthy and are packed with all the goodness. I thought to have something very easy but delicious to enjoy the Sattvik food. As Shravan Month is going on, In India there are lot of people who don't eat Onion, Garlic and all stuffs during this month, So to celebrate this month we Foodiemonday Team decided to post some No Onion, No garlic recipes for you all. These all are the Sattvik Dishes, which is very simple and healthy food. Try out this Sprouted Moong Dhokla in these days and Enjoyyy the healthiness. Check out the other recipes too of my fellow bloggers of Foodiemonday Team for wonderful foodie idea to enjoy this month. :)

Ingredients:

250 gm Sprouted Whole Moong
120 gm Gram Flour
1 Carrot
3 Green Chilies
1 Inch Ginger
11/2 Tbsp Oil
Salt to taste
1/2 tsp Cumin seed powder
1/2 Cup Buttermilk
1/2 tsp Soda bicarb
2 Tbsp Coriander leaves
1/2 tsp Mustard seeds
1/2 tsp Sesame seeds
7-8 Curry leaves

Method:

1. Wash the whole Moong and soak them in water for overnight. 

2. Rinse again the soaked Moong and place them in a wet muslin cloth and again put them for 6-8 hours without disturbing the position. 

3. Untie the cloth and check the Moong, The sprouted Moong are ready to use. If they are not sprouted properly, sprinkle some water on them and again tie the cloth for 3-4 more hours.

4. Now to make Dhokla, First crush the sprouted Moong coarsely and put the paste aside. (Note: To crush the Moong, you can use lil amount of water to make coarse paste.)

5.  Now, Cut the carrot roughly, and add green chilies, ginger and some roughly chopped coriander leaves and make churn them in a mixer. 

6. Add this carrot mixture paste in sprouted Moong paste and make a Dhokla batter by adding buttermilk and Gram flour. 

7. Season the batter with salt, red chili powder, and cumin seed powder. and keep the batter aside.

8. Now heat a dhokla maker with some amount of water in it, and grease the dhokla plate with oil. let the water starts boiling, Now add Soda bicarb in dhokla batter and 1 Tbsp of Oil and mix the batter properly, and place this mixture on dhokla plate, cover it with lid and steam the dhokla at least for 15-20 minutes. (Note: If you dont have dhokla maker, simply take a big deep vessel and add water in it, let it starts boiling and place the plate on it which has the exact diameter of that vessel, and spread the dhokla mixture in that plate and cover it with another big size of plate tied with muslin cloth.)

9. After 15 minutes check the dhokla with knife or with toothpick, If the knife is coming clear out of the dhokla, They are ready. If not let them steam for 5-10 more minutes. After 5 minutes cut them in square shape, or in diamond shape.

10. Now, heat a pan with Oil and add mustard seeds, let them splutter, then add green chilies, curry leaves and sesame seeds. add little amount of water and 1 tsp of sugar in it, and cook it for 1 -2 minutes. turn off the gas and spread this Tadka on Prepared Dhokla, Garnish them with some chopped coriander leaves and serve them with Tomato ketch up or with Green chutney.

  Enjoyyyyyy!!!!!!!!!!

Besan Gatte ki Curry

Besan Gatte ki curry is the typical Rajsthani curry which is the most popular in Rajsthan and nowadays its popular all over in India. It’s an integral part of Rajsthani Thali. This curry is made with chickpea flour dumplings and the gravy is made with yogurt.  

This Curry is the perfect in lunch and in dinner too. You can serve it with paratha or simply with roti too. Thats a favorite curry at my place, specially its my father’s favorite one. 

He is not so in vegetables, he used to have this curry and typical Rajthani items like daal baati, this besan gate ki sabzi, and daal Bafla. This is a so delicious curry which you can serve on friend’s get together party, or in any occasion.

For Now, Being at my mother’s place, I am enjoying all my childhood memories and loads of Mommies handmade food. I am surely going to gain weight, But at the same time You cant avoid this much delicious food which is made by mother with lots of love and blessings. I found myself so lucky to enjoy the each and every moment when I am at home. Prisha is equally a lucky one to get all the love and blessings from her grandparents. There are lots of things going on these days, Hence I am off from social platforms nowadays, not using them so much. But enjoying the rain in the city, The food is awesome, so many new restaurants and new food to enjoy. 

This is our  51th #foodiemonday #Bloghop event and we guys have decided to work on a theme with different #curries. And so I have decided to go with rajsthani besan gatte ki curry. So you guys check out the recipe of this delicious curry and enjoy it in your lunch or dinner. 

How to make Besan Gatte:

Ingredients:

1 Cup Besan (Gram Flour)

2 Tbsp Yogurt

Pinch of Hing

¼ tsp Baking soda

½ tsp fennel seeds, coarsely grinded

½ tsp Carom seeds

Salt to taste

½ tsp Red chili powder

½ tsp Turmeric powder

2 tbsp Oil

For Gravy:

Ingredients:

11/2 Tbsp Oil

1 Medium Onion

1 Medium Tomato, Chopped

3-4 Garlic cloves

1 Green chili

½ inch ginger

1 tsp Coriander powder

½ tsp Red chili Powder

¼ tsp Garam Masala

1/4 tsp Fenugreek leaves

Salt to taste

Method:

1.     

             Take a bowl and add all the ingredients to make Besan gatte including Yogurt.

2.     Now add some water and knead stiff dough. When you make this dough take care of adding water as gram flour absorb water very quickly and your dough can be extra soft.

3.      Now divide the dough into the several parts. Roll each part in the cylindrical rolls, In the meanwhile when you making these rolls put 3 to 4 Cup of water in large pan and place these rolls in the boiling water and boil these rolls. 

4.      Once they got boiled take them out from the pan and after they cool down cut them in pieces. Separate the water in different bowl, we will use it in making curry. 

5.       Now to make gravy make a fine paste of ginger, garlic and onions, and green chilli, and beat the Curd with beater.

6.      

           Heat the pan with oil, and add cumin seeds, when it starts to crackle add the onion paste in it and cook it well. The add some chopped tomatoes and cook it for 2-3 minutes.

7.       

     Now add all the spices and cook for another minute.  Simmer the gas and add yogurt in it, stir it well until the Oil separates from the gravy. Now add Gatta water which we separated earlier, and add cut gatta pieces in it and cook it on low flame for 8-10 minutes. Then at the end add the dry fenugreek leaves. And cook for another minute.

9.    Transfer the curry to a serving bowl and garnish it with coriander leaves and serve it with parathas or simply with roti.

Enjoyyyyy the flavors!!!!