Homemade Paneer Pedaa - Indian Sweet

 Peda with Homemade Paneer (Indian Sweet)

     Makes 16. Calories: 98 per serving, 6.7g carb, 6.1g Fat, 4.9g protein

• Ingredients: 
• 2 cups (400 gm,) Paneer, Raw crumbled (homemade) check this blog for recipe
• 0.25 tsp, Spices, saffron
• 1 tablespoon warm milk to dissolve saffron strands. 
• 0.12 cup (8 fl oz), Water to dissolve
• 1 tbsp(s), Corn Starch
• 0.75 cup unsifted, Sugars, powdered
• 1 tsp, Lemon juice, raw
• 0.25 oz (28g), Green Cardamom
• To decorate:  4 kernel pistachio nuts, unsalted raw
• 0.12 Tbsp (15g), Slivered Almonds
• 1 tablespoon, Ghee (Optional)
• Method: 
• 1. On a low flame heat up the crumbled paneer in a wide pan, I used nonstick Red copper, ceramic pan.)
• 2. Mix warm milk and saffron and add in it. 
• 3. Mix the corn starch and water and add in it. 
• 4. Add the powdered sugar, and lemon juice and mix well. 
• 5. Let it all warm up and thicken a bit and add Cardamom powder and keep stirring as it thickens. 
• 6. After about 5 or so minutes check if its not thickened well, increase the flame a little and keep stirring for few more minutes. Do not let it stick to the pan. If needed, add the ghee. Put the flame off. Let it cool completely. 
• 7. Moisten your hand with a bit of oil or ghee and divide the dough into 16 equal parts. 
• 8. Decorate with slivered almonds and chopped pistachios. Store in an airtight container. 
• (Please adjust the sugar, and nuts etc as per your taste. I find that actual sugar tastes sweeter than powdered sugar so change if you like) And you can make the size of the peda too as you like, may be you will get 20 or so! 

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• Nutrition Facts
  Servings 16.0
  Amount Per Serving
  calories 98
  % Daily Value *
  Total Fat 6 g	9 %
  Saturated Fat 2 g	8 %
  Monounsaturated Fat 0 g
  Polyunsaturated Fat 0 g
  Trans Fat 1 g
  Cholesterol 13 mg	4 %
  Sodium 7 mg	0 %
  Potassium 9 mg	0 %
  Total Carbohydrate 7 g	2 %
  Dietary Fiber 0 g	0 %
  Sugars 6 g
  Protein 5 g	10 %
  Vitamin A	1 %
  Vitamin C	4 %
  Calcium	0 %
  Iron	0 %
  * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Farsi Puri (Indian savory snack)

Farsi Puri

A delicious tea time or any time snack to enjoy. (each puri is about 50 calories. The below recipe makes 64 puris)

Ingredients.

2 cups All purpose flour
1/4 cup gram flour (Or Like today I used urad flour or you can use Soji Semolina)
1 tablespoon sesame seeds
1 teaspoon Cumin seeds (Jeera)
Salt and ground Or half crushed black pepper as desired (about 1 teaspoon or two)
and a pinch of Ajma (Ajwai/carom/caraway seeds) optional
1/4 cup oil to mix in the flour plus 2 cups for deep frying and 1 tablespoon or so for spreading on the 4 sheets of dough. (After you are done frying a cup of oil will still be left over to reuse if you like)
1 tablespoon or as needed Rice flour or Corn starch
3/4th cup water

Method:

1. Mix the All purpose flour and Gram flour (Since I did not have today, I used Urad daal flour)
2. Add sesame seeds, Jeera (cumin seeds) salt, black pepper, and Ajma (optional) plus add the 1/4 cup oil and mix well. Slowly add the water.  Please do not add any more water. More water will not help to make it crispy and crunchy so just use the only 3/4 cup water. Knead the dough really well. Its this kneading without much water that will make it a good dough making the puris crispy.
3. Leave it for 10 minutes or so covered under a cloth.
4. Get the dough on a flat surface and knead just a little and divide in to 4 balls.
5. Roll one ball with a rolling pin about 1/4inch thick and spread oil and sprinkle with few pinches of the rice flour/corn starch and roll it like a cylinder shape and chop into 16 pieces. It will look like small wheels. Repeat the process with the remaining balls of dough. Keep these chopped pieces under a cloth to prevent them getting dried up. Take each little chopped piece and roll just a little with the rolling pin, (few strokes only to flatten) into small flat circle like pieces but not really rounds; just abstract shape is fine. Do not flatten too much. The design will look like few small pie pieces are stacked and stuck together, which is exactly our aim.  I like to keep them prepared all of them before I start to deep fry. They are easy to separate and pick to deep fry.
6. Heat the oil in a wide frying pan called Kadaai (A bowl-shaped frying pan) on medium hot flame. When its hot, add one puri to check, if it comes up then you know the oil is ready. Deep fry gently on both sides until a desired golden color is achieved.
7. Gently remove with a perforated ladle onto a kitchen paper towel to drain off excess oil. Let it cool you will find it crispy and crunchy.  Repeat the process with the remaining puris and after cooling store in an air tight container. You do not need to refrigerate this. This can stay up to a month.

Kalpana Christian Sharma

Nutrition Facts
Servings 65.0
Amount Per Serving
calories 48
% Daily Value *
Total Fat 4 g	5 %
Saturated Fat 0 g	1 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 5 mg	0 %
Potassium 1 mg	0 %
Total Carbohydrate 3 g	1 %
Dietary Fiber 0 g	1 %
Sugars 0 g
Protein 1 g	1 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	1 %
Iron	0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Tuvar Lilva Khichdi (Pigeon peas and Rice Mix) - Gujarati special

This is Gujarati special food that we all grew up with. (with this recipe 1/3rd serving of rice and peas is 14g carbs, 2g fat, 2g protein) and (Kadhi: half cup serving 2g carb, 2g fat and 1g protein) The one roasted papad is about 33 calories.

Ingredients:
1 pack of Tuvar Lilva (you can get from Indian grocery store) or 2cups fresh Tuvar beans.
2 cups of rice. (For Khichdi usually people use the thicker rice but Basmati is ok too.)
6 cups water.

For Tadka: aka To temper (adding a kick/flavoring to it)
1 or half tea spoon Jeera (whole Cumin seeds), 1/3 cup unsalted butter, 1 oz (28 grams) garlic butter (I had Garlic sauce dip from Papa Jones so I used it) You can use the regular garlic too and mix in the butter. Salt to taste, pinch of Hing (asafetida),  1 medium onion chopped (if you like), Turmeric power half a teaspoon, red chili powder half a teaspoon, or as per your taste

Method: (I like to use pressure cooker)
1. Heat the pressure cooker pot on the stove and add the Cumin seeds, Hing and butter, garlic butter and onion. Let it soften a bit.
2. Add all the spices and cook for a minute or two.
3. Add the Lilva/Pigeon peas and rice and water and mix.
4. Let it cook for 10 minutes or so until you hear 3 whistles of the pressure cooker. Turn off the stove and let it cool. DO NOT attempt to open when it is HOT, that would be dangerous. You must let it cool off completely. Then open the pressure cooker lid and mix so the peas and the rice mix well.

Eat with the Yogurt Kadhi and roasted Urad papads.

For Kadhi:

1. Yogurt 2 cups, 2 cups water and 1/4 cup gram flour (Chickpea flour) mix with salt as per your taste and bring it to boil. Completely lower the heat.

2. In a separate pan, Add: 1/2 teaspoon Jeera (cumin seeds), red or green chilli pepers, Hing, 1 teaspoon crushed garlic and 1 tablespoon or two ghee (clarified butter or unsalted butter), if you have curry leaves a twig or few leaves will be ok. Let this heat up for a minute or so and when it crackles add it into the boiled yogurt mix.

3. Add fresh green cilantro leaves to garnish.

Roast a papad to go with this meal. I microwave the papad.

Enjoy!
Kalpana

Unsalted Roasted Chickpeas and Peanuts Chikki - (with Jaggery powder)

by Kalpana Christian Sharma (KC)

Healthy(Low saturated fat) Dates and Nuts Wheel/bar/square/ball (Khajur and Sukha Meva) Snack: by KC 

Servings 32  calories per serving : 93

·         0.50 cup (30g), Sliced Almonds,

·         0.50 Cup, Raw Cashews

·         0.50 Cup, Pistachios

·         0.50 cup (28g), Peanuts - Unsalted - Dry Roasted

·         50 gm, (1/4 to 1/2 cup) Roasted unsalted Channa (chickpeas) 0.35 cup(s), Sesame Seeds, Raw

·         0.50 cup(s), jaggery powder (available from Indian stores)

·         1 tablespoon, Ghee (clarified unsalted butter) or used melted unsalted butter

·         2 tbsp(s), Water 

·         200 g, Baking Dates (Pressed Dates) 1 cup

·         30 g, Chia Seeds (1/4 cup or so)

     Method:

      1. Mix all nuts (except Chia seeds) and lightly roast just for few minutes. Keep it aside.

      2. In a heavy bottomed pan put the ghee/butter and warm up at a medium heat; add jaggery powder and water. Let it cook up a little. Add the date paste in it. Keep mixing and stirring about 3-4 minutes total.

      3. Now add those lightly roasted nuts and mix well. You can let it cool a bit or use gloves to hold and press it in your hands to shape it in to 4 tight cylinder shapes if you want to make round wheels.

      4. Spread chia seeds in a plate and let those cylinders roll inside the plate covering all the sides with chia seeds.

      5. Cut them into around 32 wheels. Let it cool and store in an air tight container.

     (If you like, shape them into 32 balls and roll them in the chia seeds. Or for square shapes pour half the chia seeds an
      2inch deep plate or square cake pan, flatten the mixture and top it up with remaining chia seeds. Let it cool and cut 
      into 32 squares.) 

                          

Nutrition Facts
Servings 32.0
Amount Per Serving
calories 93
% Daily Value *
Total Fat 5 g	8 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 4 mg	0 %
Potassium 86 mg	2 %
Total Carbohydrate 10 g	3 %
Dietary Fiber 1 g	6 %
Sugars 7 g
Protein 2 g	5 %
Vitamin A	1 %
Vitamin C	0 %
Calcium	3 %
Iron	4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

By Kalpana Christian Sharma© All rights reserved.

An Eternal Raksha-Bandhan, one glance at one part of my relationship.

Today, Indians, brothers and sisters throughout the world celebrate Raksha-Bundhan, literally translated as (Protection Knot), a relationship between a brother and a sister. They are glad for every brother who is there to protect a sister in any way. Usually a sister will tie a small threaded bracelet on a wrist of a kind, caring brother, pray for his protection, put a piece of sweet in his mouth, and in turn a brother will bless her with a blessing and give whatever gift he can afford. Happy Raksha-bandhan to all brothers and sisters with a gentle reminder that we all need protection, even strong brothers, from evil one; so even when and where no one is there to protect us, there is One Brother who is always there to protect any one and He is not ashamed to call us His brothers and sisters (Hebrews 2:11) God took on human flesh, fought the devil, and took the blow for us all at the cross shielding us from the just wrath and offering us eternal protection from death and freedom from sin as He rose from the dead and victoriously walked out of the grave; He offers His eternal protection. Yeshua Messiah, my Brother, and Lord God, my Refuge, an ever Present help in times of trouble. (Psalm 46:1) 

I was able to see later in life that even as a young girl growing in India, when my brother used to bully and fight with me, I would cry and then I remember a still small voice trying to get my attention. Then one day, I read in a Baalwaadi (Children's magazine in Gujarati) a story of a little girl who had no brother. She was crying and then she read in the Bible, Jesus saying, "For whoever does the will of my Father in heaven is my brother and sister and mother." - Matthew 12:50 I didnot fully comprehend that but I liked it and thanked Jesus that I had a good brother in Him. Later in my teenage, I am glad He invited me to tie a protection knot to Him 39 years ago. Even then I did not understand fully what was going on but as I started reading Bible, praying, learning and growing in the knowledge and grace of Him and of life, I slowly started to realize the eternal bond and His gracious invitation. I enjoy His protection. You can call on Him anywhere anytime in any situation. Tied in eternal Raksha-Bundhan of Yeshua, my Brother. 

Kalpana Christian-Sharma (Mrs.)

© All rights reserved.