Sabudana Ladoo

During navaratri, we make some sweet everyday. Yesterday, I made sabudana ladoo. My daughter loved them. The following recipe will make about 8-9 small ladoos.

Ingredients:
3/4 Cup Sabudna  (Sago/Tapioca Pearls),
1/4 Cup Powdered Sugar,
5 Tablespoon Melted Ghee,
1/4 Teaspoon Cardamom Seeds,
1/4 Teaspoon Ginger Powder,
1 Tablespoon Desiccated Coconut, (Optional)
1 Tablespoon Poppy Seeds (Optional)

Method:
In a heavy bottom pan, dry roast the sabudana on low-medium flame for 20-25 minutes, or until it just starts changing color to very light brown. At this point, add the cardamom seeds. Roast for another minute. Turn off the stove, and spread the sabudana on a plate to cool down.

Once cool enough to handle (warm), transfer to a mixer grinder and grind to a fine powder. Transfer to a mixing bowl, and add the sugar, ghee, and ginger powder. Stir and mix well. While still warm, shape into small ladoos. Spread the coconut and poppy seeds in a plate. Roll each ladoo in the coconut and then in poppy seeds (or in just one of them). Serve.

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Creamy Tomato Basil Soup (Fresh Tomatoes)

Last week I received huge heirloom tomatoes and a big bag full of fresh basil in my weekly organic produce box from Tiny's Organic. Everyone in my house loves tomato soup. So as soon as I saw those big juicy tomatoes and the bountiful of basil, I knew what I was going to make. I make many different versions of creamy tomato basil soup.

One of the recipes I had posted earlier uses carrots, garlic and Ricotta cheese and garlic. I didn't have any carrots or Ricotta cheese at home this week, so I made another version with of the soup this time.
This time, I used onions, and fresh cream in my soup.

Ingredients:
4 Big and Juice Tomatoes, Chopped (Or about 5-1/2 cups chopped tomatoes)
1.5 Cups Fresh Basil Leaves, Chopped
1/2 Cup Onion, Chopped
1/4 Cup Cream, (Optional, Omit the cream if you want Fat-Free Soup)
2 Tablespoon Olive Oil,
1 Tablespoon Sugar,
Salt to Taste,
3 Teaspoon Freshly Ground Pepper,
2 Cups Water,
3 Tablespoon Tomato Paste
1/4 Cup Cilantro, Chopped (You can use parsley too).

Method:
Heat oil in a pan. When hot, add the onions, and turn the heat to medium low. Cook for about 5 minutes or until the onions turn translucent. Now add the tomato paste and 1/4 cup water. Cook again for 5 more minutes. Add the chopped tomatoes, salt, sugar and the remaining water. Cook covered on medium heat until the tomatoes start to soften. Add the basil, ground black pepper and cream. Cover and cook again for 5 more minutes. Turn off the heat.

If you have a hand blender, you can use it directly in the pan to blend and puree the tomatoes. Otherwise, wait until it has cooled down completely. Transfer to a mixer grinder and make puree. Transfer it back to the pan. In either cases simmer for 10 minutes or until bubbly. Switch off the stove, and serve hot.

Sorry, forgot to take a picture.

 
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