Sangeeta Sarkar, a resident of New Panvel is fond of trying newer recipes with versatile flavours from different parts of India. Her husband Parag, son Sunip and daughter Sampurna are her target audience and critics. "Most of the time, they like what I prepare for them and I score full marks. They are my true critics," she tells Falguni Banerjee. Apart from cooking, she has a creative bend of mind and likes to prepare handmade articles from household waste. Today she shares, two of her secrets with the readers of DNA Navi Mumbai.
Lavang Latika
Ingredients:
Maida 锟?50 grams
Coconut 1
Sugar 500 grams
Gucci ToteCloves 15-20
Cashewnuts 10-15
Raisins 25 gm
Cardamom 4-5锟?
Oil or ghee
Milkmaid 2 tbsp
Method:
Prepare thick sugar syrup. Add a pinch of salt, sugar and 2 tbsp of oil to maida. Mix it well and prepare the dough. Heat a pan and pour 1 tbsp ghee, crushed coconut, 1 cup sugar, 2 tbsp milkmaid, some crushed cashewnuts, raisins and cardamom powder to taste. Saute and prepare a soft paste. Make small puris from the dough and place cheap air jordans the coconut paste on it. Fold the puris like an envelope from four sides and seal with 1-2 cloves in the center. Deep fry the Lavang Latika in hot oil or ghee. Once it turns golden brown, dip all the Lavang Latikas in thick sugar syrup for five minutes. Serve it hot or cool.锟斤拷锟斤拷锟斤拷锟斤拷锟斤拷锟?
Roso Bada
Ingredients:
Urad dal 250 grams
Air Jordan Fusion ShoesSugar 500 grams
Saunf 2 tbsp
Rice powder 2 tbsp
Crushed coconut 锟?cup
Oil or ghee 2 cup
锟組ethod:
Soak urad dal for 4-6 hrs. Grind and make a thick paste. Add some saunf, rice powder, crushed coconut, pinch of salt and sugar. Mix well and make a smooth batter. Keep sugar syrup ready in a bowl. Heat ghee or oil in a pan. Pour small wadas and deep fry. Pour all the fried, brown wadas in the sugar syrup for 10-15 minutes. Serve cool as a sweet dish.锟斤拷
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