Vegan & Vegetarian
Making Motichoor ke laddoos is easy but time-consuming. I’ll be honest until the second lockdown, I never made this before but the lockdown has made us all do things that we don’t usually do and at Diwali time, I would normally head to my favourite Indian Mithai shop and stand in line for the most amazing sweets. Even if the shop is open, I can’t see myself queuing for hours and social distancing. It’s just safer to stay home and convert recipes. I have a Thermomix, remember and in my Thermomix, I can make almost anything.
This recipe is for Motichoor Laddoo (also laddu) is a poplar and attractive, round-shaped laddoo recipe made with saffron-colored, boondi pearls. It is a well known sweet recipe and mainly prepared for festivals and occasions to share with family and friends. It is usually made with a boondi jhara but this recipe uses commonly available kitchen spoons.
The major difference between Boondi laddoo and motichoor laddoo is the size of the tiny boondi/fried gram flour balls. Boondi laddoo has the gram flour balls bigger in size and motichoor laddoos have smaller ones. Both the ladoos are made from gram flour or besan batter. The batter is poured through a ladle or sieve with perforations and these give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in hindi which means water droplets).
There are two types of boondi laddoos; one is a soft textured one and the other is a crisp hard one. Both these laddoos have some variations in the method, thus yielding different textures.
In Hindi the word ‘moti’ means pearl and ‘choor’ means to crush or crumble. Literally translated to crumbled pearls. Actually, when you hold these laddoos in your hand and even apply a little pressure, they crumble.
Laddoos are offered to many Indian gods & goddesses. Many Indian temples offer ladoos as prasad to the devotess. One of the most famous laddoos, we have had as prashad, are from the tirupati temple in Andhra Pradesh, India. Another prashad, we look forward is the boondi ladoo from shirdi sai temple, nasik, India. Whenever we want to make any food for deities then refrain from tasting or smelling the food. Prepare the food with lot of devotion, cleanliness and peaceful state of mind.
If you have a pooja or any religious activity at home, then these motichoor laddoos, can be given as prashad to the devotees.
So if you, like me, are celebrating Diwali this weekend, then I hope you enjoy this recipe.
We all fight together this pandemic, pray for all those families who have lost the loved ones, broken relationships, lost jobs and hope the best to come for everyone just as Diwali teaches us that light triumphs over darkness, good over evil, knowledge over ignorance.
How do you save money with your Thermomix? There are so many ways that owning a Thermomix can help you save you a little or a lot off your weekly grocery bill that I thought I’d share some of my Top Tips! In this series of blog posts, I will share Thermomix Cost Saving tips, pizza…making homemade in the Thermomix to be exact…
As a family, Fridays are always pizza night. We’ve taken it a step further in our family and made it our weekly “pizza and movie night”, complete with fresh, amazing homemade pizza. In this blog, I’m going to compare the costs between buying a pizza and making your own.
If you ordered take away or went to a restaurant, you could be paying on average £12 just for a Margherita Pizza (other pizzas will cost more). That translates into at least £24 for two people and £48 for a family of 4. The same family of 4 would probably spend at least £24 on the supermarket’s not so freshly made pizzas.
Pizza dough only has a few ingredients, most of which are probably already in your store cupboard. As for toppings, let’s start with a simple mozzarella and basil pizza with tomato sauce, otherwise known as Pizza Margherita. Here’s a list of the ingredients and their cost for two medium pizzas.
Ingredients & costs
- Flour, bread flour, 500g, 65p
- Active dry yeast, 1 packet (8g), 20p
- Olive oil, extra virgin, 2 tbsp, 10p
- Salt, 1 tsp, less than 1p
- Sugar, 1 tsp, 5p
- Whole peeled tomatoes, 1 can (400g), £1
- Mozzarella cheese, 125g, £1.25
- Basil, free from the garden
The egg, an ancient symbol of new life, has been associated with pagan festivals celebrating spring. From a Christian perspective, Easter eggs are said to represent Jesus’ emergence from the tomb and resurrection. However, real eggs continue to be used in Central and Eastern European traditions. Although eggs, in general, were a traditional symbol of fertility and rebirth, in Christianity, for the celebration of Eastertide, Easter eggs symbolize the empty tomb of Jesus, from which Jesus resurrected.
The practice of coloring Easter eggs is very much alive in Poland today as well as enjoyed by Polish people all over the world. There are several techniques for making ‘pisanki including the use of wax flowing from a pipe or funnel, producing richly ornamented designs or the etching of designs onto a previously colored egg. The geometric and floral patterns or the animal and human images produced reveal a high level of craftsmanship and artistry.
The pisanki derive from an ancient tradition when eggs, the symbol of life, were endowed with magical properties and were thought to ensure both a plentiful harvest and good health. The name Pisanki comes from the Polish word “pisac”, which means to write.
This method to dye eggs using natural foods is definitely one for the bucket list this Easter and very easy to prepare using your Thermomix. Super fun times for the whole family. I love colouring Easter eggs and until recently I always used to buy these little food colouring tablets in my local supermarket. This year I decided to go a little more natural and try something different. I am so impressed with the results of Thermomix natural Easter egg dye and I can only recommend you try it for yourself. It is a great way to make use of leftover vegetables and scraps that you would have otherwise chucked away. There are so many colours you can make but I have listed my favourites and also included a method below for you. When you’re done with the big Easter egg hunt, simply use up the leftover boiled eggs to make my tasty Egg salad.
On the Saturday before Easter Sunday, Poles paint hard-boiled eggs (called pisanki) and then have them blessed. I’m not sure given the current status of lockdown if we can go to church but we’ll be sending our prayers around the world. Happy Easter.
Being adventurous doesn’t have to be going all out and skydive. It could be trying a new recipe in the kitchen. For example this delicious Pesto Rosso.
Pesto Rosso (literally, “Red Pesto”) is a Sicilian variation that starts with sun-dried tomatoes. It has a rich red hue and a deep, sweet, tangy flavor. Like all pestos, Sun-Dried Tomato Pesto recipes also vary by region and cook. The sauce typically calls for almonds instead of the pine nuts used in basil pesto.
Really easy to make and very nice. Different to the usual green basil pesto but great to garnish vegetable tagliatelle, for tapas or pasta. Thanks to fellow Advisor, Sara De Miguel Hernandez for this recipe under her business Flow with Me.
The wonderful Dèsirée Castro Rodríguez, a fellow Team Leader re-engineered Petit Filous for a Thermomix and the results are amazing. It’s so easy to do and the proof is in the pudding. My kids will wolf this down in seconds.
In 1986, Petits Filous fromage frais launched in the UK. Today, Petits Filous is the #1 Kids fromage frais brand in the UK, containing both calcium and Vitamin D which help build strong bones. My kids, like most children, brought up in the UK, adored this when they were younger and parents in the UK start weaning their kids with this in their little pot range and move up to the bigger size when their appetites grow.
In the UK, its something we give our kids when they are weaning and beyond, so looking at the ingredients list is a little worrying.
Ingredients: Fromage frais (Skimmed milk, Cream, Lactic cultures) – Sugar 6.2% – Strawberry Purée from concentrate 5% – Fructose 3% – Carrot juice – Corn flour – Lemon juice – Natural flavouring – Milk mineral concentrate – Vitamin D.
As all Thermomix owners know, homemade is best and here you know exactly what is going into it – real food. Milk, cheese, sugar (which can be reduced) and fresh fruit. Obviously, you can vary the fruit to get different flavours. I’ve done combinations with raspberries, mango and blueberries successfully.
This really easy homemade Tikka Paste is great to have handy in the fridge, ready for your next impromptu curry night.
A selection of Indian spices, fresh garlic, fresh ginger, garlic cloves, tomato puree, olive oil, and fresh coriander. Pop all the ingredients into the Thermomix and blend into a paste. The important part here that Thermomix can do that a normal blender can’t is the cooking part. The beauty of it is that once made you can stick the jars in the fridge and use as and when desired. It will keep for up to 3 months.
I like to marinade chicken pieces and then turn this into butter chicken, I slather it on salmon and steam it, or simply such as to any meat, fish or veggies plus a can of coconut milk for a quick curry.
This courgette soup recipes are perfect for packed lunches and light suppers. Take your glut of courgettes and turn it into a healthy, tasty and filling soup, made so easily in the Thermomix.
I love courgettes, I really do. One of my first memories of being able to cook was a courgette side dish, onions, tomatoes, garlic and courgettes sauteed in a little oil (or butter). Simple, so simple that I could enjoy it as a side dish, served on toast or just for the midnight munchies. So when I had kids and realised not everyone loves courgettes as much as me, I needed to be creative, creative enough that they would still eat courgettes but in a way they could consume it; courgette soup.
What I love about this soup is how thick and creamy it is, even before you add cream. The courgettes blend together to make the soup smooth and silky in texture. Therefore, if you want to make this soup dairy free you can easily skip the cream altogether and replace the butter with some olive oil. You can make the dish vegan, by using olive oil and no cream.
Courgettes are rich in minerals and vitamins that include potassium,, magnesium, calcium and vitamin C. Its peel (which is blitzed into the soup) is a good source of dietary fibre which will help if your little one is suffering from constipation.
I was out the other day and ate brunch at Andina last weekend in Shoreditch. The Peruvian cuisine is very hipster chick at the moment and whilst my husband and I could have devoured the entire menu, the only thing that caught my kid’s’ eye was avocado pancakes.
I couldn’t be happier as avocado is something I struggle to get them to eat – they won’t it in salads, run from guacamole so I need to sneak it into things. The only thing they haven’t noticed is Thermomix Frozen Fruit Sorbet so anything that gets them to eat avocados is a good thing in my life.
If you love avocado as much as I do, the thought of avocado pancakes will make you very happy. The super creamy ingredient makes the batter nice and soft with a light, fresh flavour. The beauty is that they look exactly like regular pancakes but we know it’s the healthier version.
The recipe is easy peasy, it just needs someone to be a little bit adventurous and try it. Perfect for upcoming Shrove Tuesday as an alternative to the standard pancake batter recipe.
Serve with a poached egg or crispy bacon for a luxury weekend treat and you’ll never look back! If you’re really, really short on time you can make these up ahead of when you need them. Whip up the batter, cook the pancakes and leave them covered in the fridge until you’re ready to eat them. Then all they’ll need is a couple of minutes in a hot pan to warm through!