dry fruits laddu

dry fruits laddu recipe-no sugar, no fat laddu made with dry fruits

prep time:20 mins

servings: 10 to 12 laddu

total time:20 mins

course:desserts,sweets

cuisine: indian

Ingredients

• 1 cup chopped dates
• 3 tablespoons almonds or badam
• 2 tablespoon raisins
• 2 tablespoon cashews
• 8 whole dry figs
• 1 tablespoon desiccated coconut, optional 
• 2 green cardamom pods powder.

Instructions

1. firstly  begin to roast the almonds in a pan till they get browned.
2. keep stirring the almonds at intervals.
3. whilst the almonds are roasting,chop the dates and figs.
4. also peel the cardamom pods and powder the seeds coarsely in a mortar-pestle.
5. in a dry grinder add the chopped dates,figs, cashwes, raisns, almonds, desicated coconut and the the coarsely powder cardamom powder.
6. add the roasted almonds.
7. grind to a coarse mixture and spread on a tray or plate or take the mixture in a bowl.
8. make small balls from your hands and the dry fruits laddu are ready.
9. serve the dry fruits laddu immediately or store in an air tight container and refrigerate.dry fruits laddu stay good for a few days

Notes

• the recipe can be doubled or tripled.
• if the figs are too dry,then soak them in hot water for a couple of hours, then drain them well and then chop them.

puran poli recipe

puran poli recipe

puran poli is a flat bread stuffed with a sweet lentil filling made from skinned split benegal gram/chana dal and jaggery. pooran poli is a popular maharashtrian flat bread and made during festivals.

Ingredients

for puran mixture-sweet filling 

1. 1 cup powdered  jaggery (gur)

2. 1 cup chana dal (skinned split bengal gram)

3. 3 cups water for pressure cooking the chana dal

4. 2 teaspoon ghee

5. 1 teaspoon fennel powder(saunf)

6.  1/2 teaspoon cardamom powder 

for the poli-outer covering

1. 1.5 cups whole wheat flour (atta)+1/2 cup all purpose flour (maida)

2. 2 tablespoon oil or ghee

3. 1/2 teaspoon salt

4. oil or ghee as required for frying the puran poli

Instructions

1.rinse the chana dal first very well in water.

2.in a pressure cooker, cook the chana dal for 6 to 7 whistles. once the pressure  settles down on its own, strain the cooked dal. the dal has to be strained well.

3.heat ghee in a pan  and add the dry cardamom powder and saute for a few seconds.

4.add the chana dal and jaggery. stir and let this puran mixture cook on a low flame till the mixture become dry.

5.once the puran stuffing become dry and  thick, switch off the flame .

6.let it cool and then mash the puran mixture with a potato masher. you can also use your mixer to mash the puran mixture very well. keep aside.

preparing the poli dough

1.meanwhile take whole wheat flour/atta, all purpose flour/maida and salt in a bowl mix well.

2.add a little bit of water and ghee and mix. begin to knead the dough adding water as required.

3.the dough should be smooth and soft. cover  and keep aside the dough for 15-20 minutes.

making puran poli

1. take a medium or large size ball from the dough. roll it 2-3 inches circle on a dusted rolling board.

2.place a portion of a puran mixture in the center of the rolled dough.

3.bring the edges together towards the center. join all the edges and pinch them.

4.sprinkle some flour and starts rolling the dough.

5.make a medium or large circle poli as depending upon the size of the dough and puran filling you took.

6.on a heated tawa spread some ghee. place the rolled poli on the tawa.

7.when side is cooked when you see brown spots  on the poli the switch the side of the poli ,when you get both side brown spots the its cookes

8.then apply the both sides ghee and cook .the puran poli is ready to serve.

Notes

1.while rolling the pooran poli, be careful. if it breaks a little, then no issues.just add some dry flourto that part. when making for the first time,the puran poli may break.but that should not stop you from making pooran polis. with practice, one get better.

2.instead of whole wheat flour,you can also make the dough with all purpose flour(maida) or half-half of both flours.    

makeup

Base Makeup Tips:

The first thing in the is the moisturizer is important for every skin,

1.first step is primer ,primer is important for minimizing the pores and give a smooth skin textured.for every skin type primer is important ,and every has a different primer using the right primer for your skin type.

2.foundation are also different types and shades ,most important thing is choice your foundation for your type and skin color,shade.

3.concealer is for your dark circles and marks,concealer hides the dark circles and pimple marks.

4.powder set the face with powder .

5.blush is used in apple of check for blush look it give the fresh look to your face.use the blush up words direction

6.contour and highlight 

contour are used for give the shape to your face and give you sharp look.

highlight give you sharp look .

wedding jewellery

Indian Wedding Jewellery:

indian wedding jewellery

Indian wedding Jewellery is the most important thing. Indians  brides are love the jewellery for her special day to add her the look . the gold Jewellery is used for the wedding in india. there are different types of jewellery are used for every bride .

There are some types of jewellery ,

The gold wedding jewellery,

The differnt types of wedding jewellery,

healthy food

1. Apples

Apples are high in fiber, vitamin C, and numerous antioxidants. They are very filling and make the perfect snack if you find yourself hungry between meals.

2. Avocados

Avocados are different than most fruits because they are loaded with healthy fats instead of carbs. Not only are they creamy and tasty but also high in fiber, potassium, and vitamin C.

3. Bananas

Bananas are among the world’s best sources of potassium. They’re also high in vitamin B6 and fiber, as well as convenient and portable.

4. Blueberries

Blueberries are not only delicious but also among the most powerful sources of antioxidants in the world.

5. Oranges

Oranges are well known for their vitamin C content. What’s more, they’re high in fiber and antioxidants.

Dressing for wedding

Weddings are magic! Especially Indian Weddings – where the cousins and aunts and uncles are more excited than the bride and groom. Where the wedding is someone else’s, but it’s us who’s stuck with the month long planning of what to wear and from where to buy. Even before the outfit craze begins, there’s a phase where the entire family has joined the gym and is drinking green tea every day to get rid of some extra kilos as they get ready to slay at the wedding. 

food biscuit ladoo recipe | dark fantasy biscuit laddu | chocolate biscuit ladoo

biscuit ladoo recipe | dark fantasy biscuit laddu | chocolate biscuit ladoo with detailed photo and video recipe. an interesting fusion recipe made with dark fantasy biscuit crumble and dark chocolate. it is an ideal sweet or dessert recipe which can be served for any celebrations or occasion feast. the ladoo’s are coated with melted dark chocolate which adds the chocolaty flavour to this delicate and tasty ladoo.

biscuit ladoo recipe | dark fantasy biscuit laddu | chocolate biscuit ladoo with step by step photo and video recipe. laddu recipes are very common across india and are made with a myriad of different ingredients. typically it is made with cereal or lentil powders mixed with sugar or jaggery syrup. however there are other simple and easy fusion ladoo recipe and biscuit laddu recipe is one such fusion recipe made with dark fantasy biscuits.

to begin with, this is a sponsored post from itc dark fantasy. having said that i always wanted to share a simple and biscuit ladoo as the festival season is around the corner. initially i was planning to make these ladoo’s with simple marie or parle-g biscuit. but when i got this deal to make some unique recipe using biscuit, i quickly jumped to make these via choco filled biscuits. i have always been a huge fan of these dark fantasy biscuits. the main reason being the choco filling between the crisp biscuit layer. so when these biscuits are crushed to fine powder the biscuit layer and choco filling makes a perfect base for any dessert including the laddu’s. hence i would heavily recommend making these for your next occasion.

furthermore, i would like to highlight some critical tips, suggestions and variations for a perfect biscuit ladoo recipe. firstly, as i mentioned earlier, you can use any choice of biscuits for this recipe. if the biscuits do not have a chocolate filling, i would recommend adding chocolate pieces to it. secondly, be careful while adding cream, to the powdered biscuit mixture. add it in small batches and mix it to check the consistency. lastly, if you end up with a moist biscuit and cream mixture, deep freeze it before shaping it to ladoos. also dipping these ladoos in chocolate sauce is optional and you can either choose a different flavour or skip it.

finally i request you to check my other detailed indian sweet recipes collection with this post of biscuit ladoo recipe. it mainly includes recipe like nankhatai, aval laddu, aate ki pinni, moong dal ladoo, peanut ladoo, boondi ladoo, gond ke ladoo, dates ladoo, besan ladoo, motichoor ladoo. further to these i would also like to highlight my other recipes collection like.

hyderabadi chicken biryani

Hyderabadi Chicken Biryani

Ingredients

 750 grams chicken, cut into 1 inch pieces on bone

 1½ cups Daawat Biryani Basmati Rice

 ½ cup yogurt Salt to taste

 1½ tablespoons ginger-garlic paste 

1 teaspoon green chilli paste

 1 teaspoon red chilli powder

 1 bay leaf 1 black cardamom 

5 green cardamoms 

1 inch cinnamon 

12-16 cloves 

3 tablespoons oil 

1 teaspoon caraway seeds (shahi jeera) 

1 medium onion, sliced 

1 tablespoon coriander powder 

1 tablespoon cumin (jeera) powder

 ½ cup fried onions + for garnishing Few fresh mint leaves 

1 inch ginger, cut into strips

1 tablespoon saffron milk

 Ghee for drizzling 

Garam masala powder for sprinkling 

Whole wheat flour (atta) dough for sealing Fresh mint sprig for garnishing  

Method 

1. Put chicken pieces in a bowl. Add yogurt, salt, 1 tablespoon ginger-garlic paste, green chilli paste and chilli powder, mix well and set aside to marinate for 1 hour.

 2. Soak Daawat Biryani Basmati Rice in sufficient water for 30 minutes.

 3. Heat 3 cups water in a deep non-stick pan. Add bay leaf, black cardamom, green cardamoms, cinnamon, cloves, salt and drained Daawat Biryani Basmati Rice, cover and cook till 3/4th done. 

4. Heat oil in another deep non-stick pan. Add caraway seeds and onion and sauté.

 5. Add remaining ginger-garlic paste, coriander powder and cumin powder, mix well and sauté for a minute. 

6. Add marinated chicken pieces, mix well, cover and cook for 2-3 minutes.

 7. Strain the Daawat Biryani Basmati Rice in a colander and set aside.

 8. Transfer half the chicken to another deep non-stick pan on heat. Spread half the strained Daawat Biryani Basmati Rice on top. Add ¼ cup fried onions, mint leaves and half the ginger strips. Drizzle ½ tablespoon saffron milk, some ghee and sprinkle some garam masala powder.

9. Spread the remaining chicken on top and layer with the remaining strained Daawat Biryani Basmati Rice. Top with remaining fried onions, some mint leaves, drizzle some ghee, remaining saffron milk and sprinkle some garam masala powder. Add remaining ginger strips and cover. 

10. Place the pan on a hot non-stick tawa, seal the edges of the pan with wheat flour dough and cook on low heat for 15-20 minutes. 

11. Garnish with fried onions and mint sprig and serve hot.