CRUNCHY PAAN BALLS

I am a big fan of sweet paan. Every day after dinner I cannot resist myself from going out and having paan.

One day I got an idea to use home grown paan leaves and successfully nailed thIs recipe.
These crunchy paan balls are made using homegrown paan leaves.PicsArt_1491316190213
Here is my take on the famous Indian beetle nut digestive.
Paan Balls or Paan Bites is a wonderful mithai made using Betel Leaves, Gulkand, Nuts, and Sauf. They are small Ladoo shaped balls. They are quick to make and taste like eating a meetha Paan.I have tried to simplify and make it little more creative and presentable. Your loved ones and guests will be surely impressed by this.

So if you are willing to taste this no red mouth and no betel taste paan. Try out this recipe and feel the burst of divine flavors of paan bite.

INGREDIENTS :

15 to 20 Calcutta paan leaves wash and pat dry and finely chop.
10 to 12 Almonds coarsely ground
10 to 12 cashew nuts coarsely ground
7 to 8 Dates grind them
3to4 dry figs finely chopped
2 tbsp coarsely ground Aniseeds( saunf)
2 tbsp colorful saunf
3 tbsp Dhaniya dal
2 tbsp dried Rose petals crushed
2 tbsp unsalted roasted melon seeds
4 tbsp desiccated coconut
2 tbsp gulkandPicsArt_1491312754003

INSTRUCTIONS:

 

  1. First, put paan leaves in Mixi and just give a churn ( do not make a paste)Mix all dry ingredients nicely, flavours Now just taste these flavors feel less Just add,PicsArt_1491312789579
  2. 1 tbsp full saunf ,1tbsp multicolor saunf, 1tbsp desiccated coconut ,Mix, Now add dates, gulkand and figs and mix nicely.PicsArt_1491312703721
  3. Make neat balls, Lightly coat in green colored desiccated Coconut.PicsArt_1491370373245
  4. Keep in fridge to chill.
  5. you may also try PAAN ( BETEL) CHOCOLATE FUDGEPaan (Betel Leaf) Flavoured Cake , Paan ke Ladoo (Paan Bites)

 

NOTES:

  • Can keep in airtight container in the fridge for some days.
  • If mixture is dry, then you may add a little rose water( I did not)
    And if the mixture is soft, add some desiccated coconut.

    Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!
    Like share and spread your love ❤️

AMLA BEETROOT MUKHWAS

I know I am going overboard with amla recipes but then this fruit deserves such attention. A potent source of Vitamin C ,it helps our body’s immune system, digestive system and is good whichever way you eat it. In Ayurveda Amla is used to make many preparations including the well known chyawanprash. This bright green translucent fruit is full of other nutrients too.You can also make AMLE KI LAUNJI (AMLE KI JHATPAT SABJI),Amla Toffee ( Indian Gooseberry Toffee) (Soft Amla Candy),AMLA MINT CORIANDER CHUTNEY

This dried amla is the latest addition to the list.I added beetroot it makes mukhwas more healthier.

Super healthy,Super tasty Good for digestion.Presenting mukhwas or freshener.I am in love with the colour and taste is also superb.

Regular intake of amlas in any form keeps you healthy and gives a healthy glow to your skin. Try to sun dry the amlas when you have plenty of sunlight.

Try it, its irresistiblepicsart_1481254380945

INGREDIENTS:

Beetroot 2
Amla 20 in number
salt 1 tbsp
table salt 1 tbsp
sugar 2 tbsp
black pepper 2 tsp

INSTRUCTIONS:

  1. Wash the Amlas and dry them .
  2. Grate them with grater.
  3. Wash ,peel and grate beetroot.
  4. Mix grated amla and beetroot with salt, black salt ,sugar,black pepper.picsart_1481254250969
  5. Mix should be spread on a big flat plate,cover it with a thin cloth.
  6. Keep the (plate) mix in sunlight for 4-5 days .
  7. After 4-5 days till crisp amla becomes totally dry.
  8. It can be stored in air tight container and can be used for a long time.

NOTES:

  • You can adjust quantity of salt and sugar as per your taste .
  • You can add lemon too.picsart_1481254315501

 

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

Like share and spread your love ❤️

AMLE KI LAUNJI (AMLE KI JHATPAT SABJI)

Although I speak a lot about my hubby, daughters and many other people close to me, this time I’ll  speak about my grandmother…. She is definitely a great cook! If l have tasted varieties in my food menu as a child and teenager, it is because of her.

This is my grandmother’s recipe.
This recipe I learnt from my grandmother  She loves cooking and then sending it to everyone for tasting.We live close to each other and in every few days I receive her dishes.This time I tried one of her recipes and sent it to her.She approved my dish and I was glad of that.

Amla/Awla or Indian gooseberry is considered to be full of Vitamin C and a must have to increase our immunity. In winters amla is available in plenty.

After going through few recipes containing sugar, this one was like a savior.. Quick to make, super healthy and an amazing shelf life..
So if you want to “save” your gooseberries too or just need a daily dose of Vitamin C in a spicy-sour style, do try this Launji.. Happy and Healthy Cooking!!

Amle ki launji (amle ki jhatpat sabji)

INGREDIENTS:
Amla/Indian Gooseberry – 5-6 pieces
Chopped Green Chili – 1 piece
Oil – 2 tablespoon
Cumin Seeds – 1 tablespoon
Kalaunji – 1 tablespoon
Turmeric – 1 teaspoon
Red Chili – 1 teaspoon
Dhania/ Coriander Powder – 1 tablespoon
Dardari Sauf/Crushed Fennel Seeds Powder – 1 tablespoon
Heeng/Asafoetida – Pinch
Salt – As per tastepicsart_1481175586712

INSTRUCTIONS:

  1. Boil Amla or Gooseberry for 5 minutes.
  2. Cut boiled Amla in pieces by hand.picsart_1481175630583
  3. Take a pan and heat oil in it. Add Heeng/Asafoetida, Cumin Seeds and Kalaunji in the pan.
  4. Now add chopped green chili ( round pieces). Mix well.
  5. After that add cut pieces of Amla in the pan.
  6. Add turmeric, red chili powder, crushed fennel seeds and salt in the mixture. Mix well.picsart_1481175740391
  7. Saute for 2 minutes and Amla/Awla ki jhatpat sabzi is ready to be served with hot parathas.

NOTE: Stays good for at least a week when stored in an airtight container and refrigerated..picsart_1481249751055

 

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!

Astha’s Kitchen on Facebook

Like share and spread your love ❤️

Amla Toffee ( Indian Gooseberry Toffee) (Soft Amla Candy)

I love Amla (fruit) and eat at least one daily. We have Amla trees in our farm and whenever my parents visit us, they bring a small sack full of Amlas.
This is the season of Amla. You can get Amla in market round the year but it is abundantly available in winters.

My daughters do not like Amla but I always want to add Amla in their food.  Every time I try to find out Amla recipes for my kids .
This time I discovered Amla toffee and it turned out to be a wonder.
And I’m really very happy that my daughters loved it .

Soft, juicy and chewy Amla toffee is really addictive.picsart_1480308232531

Health Benefits of Amla:

– Amla promotes healthier hair, and boosts the absorption of calcium, thus creating healthier bones, teeth, nails and hair.
– Helps to maintain youthful hair color and retards premature graying.
– It is rich in Vitamin C , and known to prevent premature hair-fall. The rich source of Vitamin C from the fruit acts as a great detoxifying agent for a sluggish liver, and helps to make the skin clear and radiant.

Recipe source – Namita Tiwari

INGREDIENTS:
10 medium size Amla
White sugar
A pinch of salt
2 teaspoons ghee (clarified butter) or plain butter
Water
2 teaspoons powdered sugar

INSTRUCTIONS:

  1. Grease one 7×7 inch square cake pan or a steel plate.
  2. Wash Amla and wipe them dry.
  3. Put them in a pressure cooker. Add water just enough (about 100ml) to prevent Amla from burning at the bottom.
  4. Pressure cook for two whistles. Remove the Amlas and keep them to cool. Reserve water.picsart_1480307882287
  5. Remove the seeds. Place the Amla pieces in a blender, add Amla water  and puree them. Strain the puree.  This will remove the fibrous strands.
  6. Measure the puree and transfer it to a thick bottom steel wok. Measure the same quantity of sugar. ( I had two cups of puree and I added two cups of sugar). Add salt and ghee.
  7. Cook the mixture over medium flame. Once it comes to rolling boil, reduce heat.
  8. Cook it on low flame stirring continuously. It will begin to thicken. The color will change from greenish yellow to brownish orange.picsart_1480307977503
  9. Keep stirring and cooking till the mixture becomes gel like and begins to leave the sides. Grease a small plate. Drop some mixture. Cool it and roll it between thumb and index finger. If it rolls neatly into a ball, it is done, but if it sticks to finger, it needs more cooking.
  10. Empty the mixture into the prepared pan/plate. Tilt the pan/plate so that the mixture spreads evenly. Keep it in a dry place to cool. Remove from the pan/plate, cut into bite size pieces.picsart_1480308129701
  11. Toss the pieces in powdered sugar and store in an airtight container.

    Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!

    Astha’s Kitchen on Facebook

    Like share and spread your love ❤️

AMLA MINT CORIANDER CHUTNEY

I am a big fan of chutneys and pickles. without them my food is not complete. Everyday I try a new one.

This amla dhaniya pudina chutney is another quick and super healthy side that you can prepare in a jiffy. There is not even a recipe to be honest, just blending everything together makes it. And you can keep the proportion of things as per your own taste so even thats not a worry.
Its Super healthy and flavourful chutney- rich in vitamin C, antioxidants and minerals. Cooling and aids in digestion.
These aamlas are from my friends kitchen garden .

INGREDIENTS:
2 Aamla (Aamla / Gooseberry)
½ cup pudina (mint)
1 cup coriander (dhaniya/cilantro)
1-2 green chillis (as per taste)
1 tsp rock salt (or as per taste)
A pinch of black pepper
½ tsp cumin powderpicsart_1476756838475

INSTRUCTIONS:

  1. Wash all the herbs and roughly chop them.
    Chops the gooseberries carefully into pieces, leaving the seed out. (Tip:- It has a
  2. plum like shape and seed inside, so chop through the sides).Combine all ingredients together with ½ cup of water and blend in a mixer to a smooth paste.
    Serve fresh .

NOTES:

  • This chutney (or any herbs’ chutney) tastes best when eaten fresh. So try not to keep it longer than a day. It wont get bad after that and can be kept in fridge for upto 5 days. But will lose its texture and a bit of flavor.
  • You can add 1 garlic pod + 1 small onion + 1 small tomato + ½ tsp garam masala and a pinch of asafoetida (heeng) to it. This combo makes a very flavorful chutney

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️