Month: January 2020

IFB Recipes

Microwave Sesame Seed Ladoo (Til ke Ladoo)

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Ingredients:

  • ½ cup sesame seeds
  • ½ cup roasted peanuts
  • ¼ cup roasted chana dal
  • ¼ tsp cardamom powder
  • A pinch of nutmeg powder
  • A pinch of salt

For Syrup

  • ½ cup jaggery
  • 1 tbsp water
  • Ghee to grease palm


Preparation

  • Combine the sesame seed mixture and set aside.
  • In a microwave-safe bowl or pie dish, add jaggery and water. Stir well and microwave at 100% power for 1 minute.
  • Stir again and microwave for 30 seconds. The syrup reaches hard ball consistency at this point.
  • To test this, in a bowl of water, put a few thick drops of the syrup. Roll it between your fingers and drop it on the counter or a hard surface.
  • It should be of hard consistency, making a small sound when dropped.
  • Combine all the dry ingredients to make the sesame mixture and mix with the syrup.
  • Grease your palms well with the ghee and roll the ladoos.
  • Set aside to cool for a few minutes.

IFB Recipes

Pongal Recipe: Chana Dal Payasam

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Ingredients:

  • 100 gms boiled chana dal
  • 150 gms jaggery
  • 250 ml water
  • 150 ml coconut milk
  • ½ tsp cardamom powder
  • 2 tbsp ghee
  • 20 gms cashew nuts
  • 20 gms raisins
  • 20 gms coconut flakes


Preparation

  • Set the microwave programme at 100% micro power level for 15 mins.
  • Add ghee and heat for 2 mins.
  • Add cashew nuts and cook further for 1 min.
  • Add raisins and continue cooking for 1 min.
  • Add coconut flakes and cook for 1 min.
  • Reserve some nuts and coconut flakes for the garnish.
  • Add water along with chopped jaggery and cook further for 2 mins.
  • Now add boiled chana dal and cook for 3 mins.
  • Add coconut milk and continue cooking for 2 mins.
  • Add cardamom and cook for 3 mins till the payasam gets a nice boil.
  • Serve hot, garnished with nuts, coconut flakes and some coconut milk.

IFB Recipes

Lohri Recipe: Microwave Paneer Paratha

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Ingredients:

For the dough

  • 2 cups atta (whole wheat flour)
  • 2 tsp ghee
  • Salt to taste
  • Water as required

For stuffing

  • 1½ cup paneer
  • 3 tbsp chopped coriander
  • 2 tsp green chillies
  • ½ tsp amchur powder (dry mango powder)
  • ½ tsp red chilli powder
  • Salt to taste

Curd/pickle/green chutney (for serving), optional Other ingredients

  • Atta for rolling
  • Ghee for brushing


Preparation

  • Combine all the dry ingredients for dough and knead into soft, smooth dough using sufficient water.
  • Keep aside and cover with wet muslin.
  • Mix grated paneer with rest of the ingredients for stuffing.
  • Season well and keep aside.
  • To begin, divide the dough and stuffing into 10 even portions
  • Shape dough portions into uniform balls and make cavity for stuffing. Seal the dough well after stuffing.
  • Roll out into circles 125 mm (5’’) in diametre.
  • Grease and pre-heat the tray on H2 mode of Oil Free Cooking.
  • Once the tray is pre-heated, place the parathas on it, grease well on the top side and cook for 9 mins.
  • Now turn the parathas and cook the other side for 3 mins.
  • Serve the paneer parathas hot with curd, pickle or green chutney.