Flaxseed Jaggery Laddoo

 

INGREDIENTS

1/4 Cup White Sesame seeds
3/4 Cup Almond
1 Cup Jaggery Powder
3Tsp Ghee
1Tsp Cardamon powder 

1/4 Cup Black Sesame seeds

1 Cup Flaxseed 

1/2 Cup Desiccated Coconut 

1Tsp Peppercorn 

1Tsp Cloves

Procedure 

Heat a pan. Dry roast the white and black sesame seeds, on medium flame, until they start to pop up. Transfer them on to a plate.
Now add flaxseed and dry roast until it starts to pop up.
Empty these in the plate. In the same pan add almonds and roast until they are slightly browned. Keep aside for cooling.
Grind the roasted almonds, coarsely. Transfer the powder to the mixing bowl. Now grind the roasted sesame seeds, peppercorns, cloves and flax seeds into a slightly coarse powder. Mix the coarsely grounded powders nicely.
Now heat the ghee in the pan. Add jaggery powder and mix until it is  melted. Add the grounded powder! Mix well. Allow it to cool for 4-5 minutes. Allow it to cool for about 7 minutes. Grease your palm and take small portions and roll them into round laddoos. Store them into an airtight container. If the weather is hot you can refrigerate them. 

Baked Potato Wedges( Garlic & Parmesan cheese)

Ingredients:

4 large sized Potatoes ( nicely washed and cut into wedges with skin) 
1/4 cup Olive Oil
3 cloves of garlic, minced
1tsp chilli powder 
1tsp dried oregano
1/2tsp garlic powder ( recipe in notes) 
1/2tsp onion powder ( recipe in notes) 

1/2 cup grated Parmesan Cheese
Salt to taste

1/2tsp black pepper

Fresh parsley, finely chopped( can be substituted with dried parsley or pizza seasoning)

Procedure 

Preheat the oven to 180 degree Celsius . Line the baking tray with parchment paper. Soak the potato wedges in cold water for 20 to 30 minutes. This will help in  removing the  excess starch and will enhance the crispiness.
Drain and spread the wedges on a clean kitchen towel. In a large bowl, take olive oil, minced garlic, Parmesan cheese, chilli powder, oregano, garlic powder, onion powder, salt, and pepper, mix well. Add the potato wedges and toss them in the mix until they are coated evenly from all sides. 

Bake the seasoned potato wedges in the oven placing them skin side down on the baking sheet. Bake them for 30 to 40 minutes, flipping them half way through, until the potato wedges are golden and crispy.

Garnish with extra parmesan cheese and fresh parsley! 

Notes: 

Garlic powder and Onion powder:

Peel and wash garlic cloves, spread dry on a kitchen towel, microwave for 4-5 minutes, flipping it occasionally until they turn dry, let them cool and grind into a fine powder 

Peel and wash onions, cut into 4-5 pieces and spread dry on kitchen towel, put in microwave flipping occasionally until they turn dry, let them cool and grind into fine powder. 

This dehydrating process can be done in oven as well.

Radish Rice Poori( Gluten Free)

 Ingredients

1tsp Ghee
1 big Radish (peeled, grated and squeezed)
1 Cup Water 
1tsp Kalaunji

Pinch of asafoetida/hing
1tsp Ajwain/Carom Seeds

1tsp Ginger, grated 

1tsp Garlic, grated
Salt to taste

1.5 cup Rice flour

1-2 tsp Red chili flakes

Finely chopped coriander leaves

Procedure

Heat ghee in a deep pan, add asfoetoda, kalunji, ajwain, ginger garlic, salt, chili flakes, radish, mix well. Keeping the flame on, put radish and keep cooking on low flame while continuously folding it using a spatula-so it doesn’t stick to the pan and burn. Turn off the flame. Let the mixture cool! Add coriander and with greased hands make a dough. Now roll small small pooris with this dough and fry in hot oil.