Sunday, October 27, 2013

Quick Peanut Laddus

Diwali is round the corner and as usual its time for preparing sweets. I am sure you will all agree with me when I say that we all try and look out for those recipes which not only take less time to prepare but also tastes good, is healthy and also easy on the pocket.

In my opinion, this peanut laddu fits the the description perfectly.

Wishing you all a A very Joyous and a Prosperous Deepavali.



Peanuts 1 cup /100 gms
Powdered Jaggery 2 cups / approx.230 gms
Powdered cardamom 1 tsp
Ghee (clarified butter) 1 tsp


  1. Roast peanuts on a low flame for about 10-15 mins. Then allow it to cool.
  2. When cooled, remove the skin of the peanuts. This can be done easily by taking a few in the palm and rubbing it vigorously.
  3. Then remove the skin from the peanuts and discard the skin.
  4. Next grind the peanuts coarsely in a mixer or a food processor.
  5. Remove the coarsely ground peanuts in a bowl and add the powdered jaggery to it and mix it well.
  6. Lastly add the powdered cardamom and mix well.
  7. Now take a small portion of this mixture in the palm of your hand and prepare laddus (balls) as shown in the picture.
  8. If necessary, you may grease your palm with a few drops of ghee (clarified butter) and then prepare laddus. It is not necessary; but helps in binding.
  9. All the laddus can be prepared in this manner.


Peanuts being roasted

Skin being separated from the roasted peanuts

Roasted peanuts - skin discarded

Roasted peanuts being coarsely ground in a food processor

Powdered jaggery being mixed

Powdered cardamom being added

Laddus in the making

Preparation time: 20 mins

Cooking time: 15 mins

Makes: 21 laddus (depending upon the size)


  • If you are using food processor, then powdered jaggery can be added to the the ground peanuts (after changing the blade) and then run it for a few seconds for mixing.
  • In this recipe, I have used organic dark jaggery. It is said that the dark jaggery is healthier than the regular golden colour one. Appearance wise however, the golden one scores over the dark one. 
  • Powdered jaggery can be adjusted as per one's taste.

Saturday, October 12, 2013

Broken Wheat (Daliya) Dosa

I got this recipe from a friend of mine who is also a health freak. A change from the normal dosa. A change is good; but a change for the better is always welcome especially if it concerns health and as we all know, the first wealth is health.

So start your day with this broken wheat dosa. It is especially good for people with diabetics. It is easy to prepare and requires no fermentation. Besides, it is tasty too.

You can also try out broken-wheat khichdi and broken wheat pulav from my earlier posts.

Broken Wheat Dosa served with ginger chutney and home-made butter


Broken wheat (daliya) 1 cup
Rice 1 tbsp
Udad dal (split black gram) 1 tbsp
Salt As per taste
Oil For shallow frying


  1. Wash broken wheat, rice and udad dal and soak them together in water for about 2 hours.
  2. After 2 hours, drain the water and grind them to a smooth paste adding little water while grinding. The batter should not be very watery nor very thick.
  3. Add salt and mix well.
  4. Heat a griddle or a dosa pan on medium heat.
  5. Take a ladleful of the above prepared batter and pour it onto the dosa pan and with swift circular motion, spread the batter as thinly as you want.
  6. Dribble oil all around the dosa and allow it to cook for a minute or two. Then flip it on the other side and let it cook till done or till slightly browned.
  7. Remove and serve it with any chutney of your choice


After 2 hours of soaking the above ingredients

Ingredients ground to a paste - Dosa Batter ready

Dosa batter spread thinly and being fried on one side

Dosa being fried on the other side 

Soaking time: 2 hours
Preparation time : 10 mins
Cooking time : 2-3 mins per dosa
Makes: About 14 dosas (depending upon the size)


  • No fermentation of the batter is required. 
  • You can add chopped green chilies and coriander leaves in the batter to enhance its taste especially if you are not in a mood to prepare the chutney.
    • If desired, you may also add about tsps of methi (fenugreek) seeds to the ingredients while soaking.
  • A dollop of white (home made) butter on top of the dosa (while it is still hot) takes it to a next level.