Besan Ladoo in microwave

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Yesterday was the Bengali New Year… “Poila Baishak”, that is, first day of the month “Boishak”. Of course India being a multi cultural, multilingual land we could not suffice with just a financial year and a calendar year, we had to have a separate Bengali calendar year (and there are separate regional calendars !!) which begins in mid april, Baishakh being the first month. There are separate names for all the months. The first day of the new year, like every other occasion, is celebrated with good food, new clothes, cultural events and paying respect to elders and sharing greetings by calling up friends and families. This day is also celebrated in other parts of India with different names and associated history. For further info on this you might have to refer to Wiki.

In West Bengal Poila Boishakh is also associated with “Haal Khata”, a festival celebrated mainly by shopkeepers and is marked by closing of the old ledgers, settling old debts and opening a new ledger. Jewellery shops would give you steep discounts on making charges of gold ornaments. Boxes of sweets and snacks would be distributed as a token of goodwill between the trader and the customers.
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This year ours was a quiet affair, involving weekend house cleaning and chores, sharing greetings with friends and family – not on WhatsApp or facebook but actually calling them up and chatting with them. That took most of the morning. My MIL cooked us a “Doi Mach” for lunch, to keep it simple and to prep our digestive system for the upcoming dinner invite to one of our cousin’s place. No Bengali occasion is ever complete without sweets and non veg so we had plenty of that and concluded the night with small doses of ‘Unienzyme’ and ‘Gelusil’.
Hangover from last night resulted in a no breakfast mode for us and a simple lunch. Thanks to my MIL I did not have to bother much about food and got time to write a post for you all.
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Todays post is a Microwave recipe for besan laddoo that was pending since I last made them during Dusshera 2014. These laddoos were one of the biggest (food related) projects done till date :-). That year, while living in New Britain, CT, I got associated with the Bengali community of Stamford, CT and being one of the volunteers I had agreed to make some 200 laddoos, ultimately making 250 so that I could share the extras with my friends and keep some for myself too. Since it was supposed to be for the Durga Puja I was not comfortable using my regular utensils and hence decided to do it in Microwave. I made it in small batches and it took me 3-4 days to complete them. Since these laddoos store well if kept in an airtight container, time was not a bother and I had plenty to spare then. I would make 3-4 batches of the laddoo mixture in the microwave and keep them aside to cool. As time permitted I would form them into balls while watching a movie, or listening to music or just thinking and contemplating on life. Many of my friends would wonder at the effort I was putting in but honestly it was fun to do. By the second day I actually had a rhythm going on and on completion was amazed myself at the achievement.
I had clicked some good pics out of it and should have posted this long time back. Better late than never. I found this microwave recipe much easier than the traditional style of roasting the besan on flame.
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Ingredients:
  • Ladoo Besan/Coarse chickpea flour – 3 cups. You can also use the regular besan or chickpea flour as well. The only difference will be in the texture.
  • Ghee – 1 1/4 cup approx. Adjust accordingly.
  • Cardamom powder – 1/4 tsp
  • Sugar (fine or powdered) – 1 cup to 1.25 cups or to taste
  • Chopped nuts of your preference – optional, you can add them into the ladoo mixture before forming the balls or you may garnish the ladoos on top with chopped nuts. I did not use any.

Method:

  • Take a microwave safe bowl and add ghee to it. No need to cover it.
  • Microwave it on high for 1 min.
  • Add the sifted ladoo besan and mix it well with a spatula or a big spoon so that there are no lumps.
  • Microwave it on high (uncovered) as follows:
    • 2 mins, then take out and mix everything well.
    • 1 min, again take out and mix well
    • 1 min, take out add 1 tsp of water to it and mix everything well. This step is supposed to add on to the grainy texture of the ladoos.
    • 1 min, take out and mix well.
    • 1 min, take out and mix well.
    • 30 sec, take out and mix well. Besan should have a light brownish (or deep golden) color due to the roasting. If making in large quantities and feel the besan has not been roasted well enough, you might have to add another minute of half.
  • Keep aside to let it cool a little bit.
  • Once the roasted besan has cooled off a little bit, add sugar, cardamom powder. Add sugar gradually, do a taste test in case you need to adjust the quantity according to your preference. Mix everything well and keep aside for it to cool even further.
  • Once cool to touch, grease your hands with a little bit of ghee, scoop out a small portion of the mixture and try to form a ball out of it. If it is crumbles and cannot hold the structure then add some more ghee and try making ladoos again.
  • Once done store them in airtight containers and they will store well for quite some time.

 

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Shubho Mahalaya and a Kalakand recipe (in Microwave)

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My city, like all others, is always buzzing with activity, with people and their busy lives, but this time of the year it is at its peak. This is the festive season, season to celebrate, to rebond with friends and families, to share smiles and exchange furtive glances with your special one. It is the time when everything else is forgotten and forgiven… everything other than love and happiness. Mahalaya brings about the final countdown towards 10 days of maddening glee. Hands filled with bags of bargained and non bargained items, bellies filled with food which is a must after hours of shopping, minds filled with ticking off items from the to do lists while adding some more to it, and hearts filled with content. ‘Pujo ashchey…’

My city, the city of joy, is not always filled with joy. Most often you see it struggling with the nuances of daily lives, with the shackles of its non progressive approach to simple things and competing feebly and, may I add, complacently with the other fast growing cities. The city which was once the capital of this country, which was once and still is the abode of great men and women, the centre for literature, art and culture, now appears to be saddled by its own legacy. Do not get me wrong,  I am completely in awe with this place. I came here unwillingly, fell in love with it inspite of all my prejudices and then lived here for 10 years. So I am already a victim of its irresistible charm. I know there is something so special here that will touch your heart and make you yearn for it when you are far far away. May be that is why when I look at other cities and countries, I realise that there will never be a place like Kolkata, but on the other hand I also wish it was so much more… So much potential and yet the stagnancy here drives all us Kolkata lovers away from it. Bengal has always and will continue following the “Cholchey – Cholbey” policy irrespective of who is in power. There was a time when I would defend this city with all reasonings, and with hope. Sitting miles and miles and mountains and oceans apart I am confused at the mixed emotions this city arises in me – to just give up and move on with my life or to hold on to that blind faith that someday something good will happen out of it.

Pic Courtesy: Bedabrata Chatterjee
Pic Courtesy: Bedabrata Chatterjee

However this isn’t why I am here. Today I wanted to convey my best wishes for the coming days. “Mahalaya” which in Hindu mythology means Homecoming of the Goddess Durga and the dawn of this day marks the ceremony of ‘Chakshudanam’ – literally meaning giving eyes to the Goddess (the artists, who make the idols, paint the eyes of the Goddess on this auspicious day). And Durga puja, being the main festival of Bengal,  is now in its final stages of preparations. I can see it all infront of my eyes… the roads all lighted up, the streets scurrying with innumerable people with their last minute puja shopping before they start pandal hopping, bamboo barricades being set up for the visitors, long queues for big and small restaurants, no place to walk in almost any part of the city.

But amidst all this I can not resist writing about the irony of this day and the bizarre situation of the city with the recent events. While on one hand we are all set to wroship the epitome of feminine power and strength, there is a section of the city (if not whole) which is hurting. Hurting against injustice, struggling against the inaction against female attrocities, fighting against a failing system. While one half of the city is getting together to celebrate, the other half is hoping that their rage will bring some change, will stir the conscience of a dying world, will empower people to have the right to walk and talk freely without being questioned about the lateness of the hour or the length of the dress. As we embark upon the celebratory mood, let us not forget this other half, let us keep reminding ourselves that we have to fight against the disappearing humanity. It might be a long time before we reach that goal, but lets hope and act for a better tomorrow!

So Shubho Mahalaya and may you all have a safe and delightful time!

I have a quick recipe for you – ‘Kalakand’ in microwave. This is an Indian sweet/dessert usually made with milk. Inspite of the hustle bustle of the Puja days, this sweet will take just 18 mins of your time and 2 main ingredients. Although, if in India, you can easily buy it from the local sweet shop wouldn’t it be nice to surprise your guests with this homemade version? This recipe is taken from Showmethecurry

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Ingredients:

  • Ricotta cheese – 15 oz
  • Condensed Milk – 14 oz
  • Cardamom powder – 1/4 tsp (optional, but preferred)
  • Chopped nuts – for garnishing, I used chopped pistachios. (optional)

Method:

  • Pour the condensed milk into a microwave safe bowl, preferably a square or rectangular one. That way it becomes easy to slice the sweets.
  • Add the ricotta cheese to it and mix it well witha  spoon/ whisk.
  • Cook it in the microwave as follows:
    • 5 mins – uncovered. Then Take out and mix everything well.
    • 3 mins – uncovered. Then Take out and mix again.
    • 2 mins – covered. Take out and mix again.
    • 2 mins – cross covered / partially covered. Take out and mix again.
    • 2 mins – uncovered. Take out and mix again.
    • 2 mins – uncovered. Take out and mix again.
    • 2 mins – uncovered. Take out and mix again.
  • Once done, sprinkle the cardamom powder and mix well.
  • Level out the mixture evenly by pressing it with a spatula or a flat spoon.
  • Sprinkle the chopped nuts for garnishing and press it lightly onto the surface of the prepared sweet.
  • Cover it and allow it to cool down and set a couple of hours. You may set it in the refrigerator (if in a rush) for an hour but I avoided it as I did not want it to harden too much.
  • Once set, take a knife and cut into the desired shape – squares / rectangles / diamonds.

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