Thursday, 21 November 2013

Bajra & Paneer Ladoo (Pearl Millet & Cottage Cheese Ladoo) by Preeti Tamilarasan of

How educating blogging can be, you get to learn and cook dishes from all around the world even when you have not tried or tasted their food before. Another interesting thing that we could learn through blogging is Food Photography, and this person have mastered the art of food photography very well, and I'm sure many of you know this person well, its non other than Preeti Tamilarasan of Indian Kitchen. Now let us see, what she have prepared for us for this Diwali, you might be thinking what Diwali recipe now, buddies its still November for me the celebration is still on. Thank you so much da PT for this wonderful guest post.

Today i'm sharing my 7th guest post for one of my dear blogger friend Karthi from Sumanarthy's Kitchen. We came to know about each other through Facebook and i still can't believe we have known each other for past one year. How soon the time flies by. I always liked her non-veg recipes which resembles my style of cooking. When she asked for a guest post, i was all excited. I took some time and finally came up with the idea of preparing my fav indian sweet "Ladoo" 
Paneer ladoo is made with crumbled paneer and sugar/condensed milk. I replaced sugar with karupatti vellam(palm jaggery), which makes it more healthy. You can also try this with normal jaggery. Lets check the recipe,

Makes 13-14 medium sized Ladoo
Preparation time : 5 mins
Cooking time : 15-20 mins 
Ingredients :
  • 1 cup crumbled cottage cheese (Paneer) – homemade or store-bought
  • 8-9 tbsp Bajra Flour (Pearl Millet / Kambu Maavu)
  • 1 cup grated palm jaggery (karupatti vellam / palm jaggery)
  • 1 tsp cardamom powder
Bajra & Paneer Ladoo (Pearl Millet & Cottage Cheese Ladoo)
Method :
  • Dry roast bajra flour on low flame till nice aroma comes. Remove from the heat and allow to cool.
  • Grind crumbled paneer in a mixie until smooth. Transfer it to a bowl. Combine jaggery and ¼ cup water in a pan or kadhai. Once it melts down completely, remove from the heat and strain it to remove impurities. Pour it back to pan and switch the flame to low. 
  • Add cardamom powder and ground paneer. Keep stirring to avoid lumps. Once paneer is completely dissolved with jaggery syrup, add bajra flour little by little. 
  • Add 1 tbsp at a time and keep stirring the mixture on low flame. Initially the mixture will be sticky. Once it starts leaving the sides of pan, remove from the heat and allow to cool for a minute. 
  • Grease your palm with oil or ghee and start making small lemon sized ladoo. Store in an airtight container.
Notes :
You can replace Bajra with Oats or wheat flour. 
Bajra & Paneer Ladoo (Pearl Millet & Cottage Cheese Ladoo)
 Bajra & Paneer Ladoo (Pearl Millet & Cottage Cheese Ladoo)

Wednesday, 13 November 2013

Peanut Mawa Ladoo by Viji @ Virunthu Unna Vangga

Diwali have been a festival we always look forward in our family because of my uncle, he used to be the one person who kick-starts the Diwali mood in our family. Weeks before he will start asking when are you making cookies and sweets, and he will be in joyous mood throughout.On Diwali eve, my uncle and me would go to market to buy fruits and meat to give out to our neighbors, and its like a tradition every year since I was a small child. The year he passed away in 2011 was the last my family celebrated Diwali, looking at his picture makes me burst into tears, I'm known as someone very strong in the family and I'm their strength all the while, but that year I was the one who made everyone in the family to cry on an auspicious day. Ok, I'm so carried away with my sad story, let me bring you to the Diwali mood, I have someone special to share a wonderful recipe for 2013 Diwali, that's none other than Vijayalakshmi Dharmaraj from Virunthu Unna Vangga. Now let us welcome her with her superb Peanut Ladoo;

Hi friends, am really very happy to be here to present guest post on Arthy akka’s SUMANARTHY’S KITCHEN. I am really unexpected that I will do the guest in the festival season... I accepted her invite immediately, when she asked me for the guest post. We both were introduced in our FB chat through some of our friends. She is so polite, down-to-earth and affectionate... She always call me Kutty J, I love the way of she calls me... I learnt many healthy tips from akka, but I implemented very few ;) because of my laziness... Here you can see more non-vegetarian recipes with good photographs. I love her photographs with lively ingredients.

Coming to the recipe, during the short time, I couldn’t prepare any traditional recipe so this is my quick and delicious recipe for the guest post... You can make it anytime within 15 minutes, after you tasted the ladoo, you will make it again and again, am sure about it... J Here I used peanut butter and instant mawa to prepare the cute balls...

Peanut butter – ½ Cup
Mawa/Khoya – 5 Tbsp (I used *Instant Mawa)
Powder Sugar – ¼ Cup
Cardamom powder – ½ Tsp

*Instant Mawa
Milk Powder – ½ Cup
Water – 2-3 Tbsp
Ghee – ½ Tsp

Mix everything into pliable dough, cover it with cloth and steam it in idli cooker or pressure pan for 10 minutes on medium flame. Cool it completely, crumble and use it the instant mawa.

·       Take a wide mixing bowl, add peanut butter and mawa mix it well till combines well, it looks like        bread crumbs.
·       Now add powder sugar and cardamom powder mix it well.
·       Grease your hand with ghee and take small amount and start rolling to make balls.
·       Garnish with cashew nuts or almonds.
·       Serve it with coffee/tea.

·       You can use fresh mawa instead of instant one.
·       Add ghee roasted cashews and raisins in the dough before making ladoos.


Am really very happy to be here as ARTHY akka’s guest.....

Such a simple yet amazing ladoo isn't it, I'm sure many of you will try making these ladoos at home for Diwali. Do let us know how it turned out for you! Thank you so much Kutty for preparing these delicious ladoos for us. Happy Diwali to you and your family.