Sneha's Recipe: Root Vegetables

This Ginger Vadi / Alepak is popular in Maharashtra made during winter as a nutritious candy treat that aids in digestion and helps fight cold and cough. These turned so delicious and everyone loved it. These will last for 3 - 4 weeks on the pantry shelf.
Cup Measurement = 250Ml
Ingredients
100 Grams Cleaned & Peeled Ginger - chopped
¼ Cup Poppy seeds
½ Cup Almonds
250Ml Milk
1 Tablespoon Desi Ghee
Granulated Sugar - see method
Pinch Of Salt
Method

Granulated Sugar is measured after grinding.
Soak the almonds and poppy seeds separately in hot water for 6 hours
Then strain the poppy seeds with a fine mesh strainer
Peel the almonds and grind the poppy seeds & almonds together with little milk to form a fine paste
Grind the ginger without adding any liquid to a fine paste. Remove this into a cup how much is the ginger double the quantity granulated sugar.
Grind the poppy seeds & almonds in milk to a fine paste. Remove into same cup. How much is this quantity equal amount granulated sugar.
Wash the blender jar in the remaining milk.

In a heavy bottom pan add a tablespoon ghee add the ground ginger and poppy almond paste sauté for a minute or two on low flame. The ginger will start to release an aroma.

Then add the sugar and washed mixer jar with milk , a pinch of salt.

Stir continuously on low flame.

When it stars to leave the bottom of the pan and starts to form a ball in the center.
Test take a bowl of water add a teaspoon of the mixture when it forms a soft ball then it's ready.

Remove into a greased tray and flatten it evenly with a greased butter paper. When still hot cut the vadi into shape you want.

Then let is cool for at least an hour then cut on the lines and Enjoy!!

Labels: Ginger, Poppy seeds, Almond, Sugar, Vadi, Sunday Funday, Root Vegetables, Candy

For Sunday Funday we are sharing recipes made with "Root Vegetables"
Mildly Indian: Alu kangmet |Manipuri potato mash

Mayuri's Jikoni : Arbi Ka Paratha

Cook With Renu: Beetroot Paneer Rice With Leftover Rice (Easy Lunchbox Recipe)

Food Lust People Love: Chantenay Carrot Ginger Soup

Sneha's Recipe: Ginger Almond & Poppy Seed Vadi

Karen's Kitchen Stories: Parsnip and Leek Soup with Cumin and Mustard Seeds

Amy's Cooking Adventures: Roasted Beet Galette

Sid's Sea Palm Cooking: Roasties

Making Miracles: Sweet Potato Shepherd's Pie

This month's event for Soup Saturday Swappers the theme is Root Vegetables, our host is Wendy , thank you dear for hosting this event.

Since we had use root vegetables to make the soup, I, decided to make this satisfying, hearty and low cal vegetarian soup with carrot, mushrooms and gave it a punch of garlic. This is a little spicy soup since carrot and mushrooms have a bland taste.

Serves 3
Ingredients:
2 Big Carrots - chopped
1 Small Onion -  chopped
2 Medium Tomatoes -  chopped
6 Cloves Garlic -  chopped
8 Button Mushrooms -  chopped
1/2 Teaspoon Chili flakes
1 Teaspoon Corn flour - if required (I did not add)
1/4 Teaspoon White Pepper Powder
Salt to taste
6 Cups Water
1 Veg Soup Seasoning Cube
1 Teaspoon Olive Oil or Butter
Bread Croutons or Garlic Bread for serving

Method

In a pressure cooker add water onion, tomato, carrot and garlic, cook for on high flame for a whistle. Reduce the flame and then let it cook for 5 minutes. Take off flame and let the cooker cool. Once the pressure is released separate veggies and water. Retain the water for later use. Grind veggies to fine paste. Add retained water. Strain mixture and set aside.
In a sauce pan add a teaspoon of olive oil, sauté mushroom slices with a pinch of white pepper powder and chilly flakes for 2 to 3 minutes till they get soft. Add the strained mixture, seasoning cube with chili flakes, salt and pepper powder or according to your taste . If the soup is thick then add additional water if required. Let is simmer for 5 to 10 minutes or till you get the required thickness.