Susla or Sushila

Imagine this scene.

Its summer holidays and you are at your grandmother’s place. Your parents are not the only ones who think about vacation at Granny’s and so you meet all you cousins.

In the afternoon when all are snoozing one by one you cousins slip out in the hot afternoon sun. There is no one around and all disappear in the orchards and climb high on one of the trees till then you are quiet as mice. Then it’s just masti……

That too upto teatime back home again all dusty, scratches and torn frocks, back to a scolding for the scratches never were we scolded for torn frocks or petticoats and tea.

How hungry we used to be… anything anyone Ajji, Mami, Maushi or Amma put before us we ate. One such afternoon I do not know who made it but we had  Susla. Funny name? We all thought so and that the adults were making fun of us but then we confirmed with another Ajji and it is indeed  a dish.

Lasun Chutney or Garlic Chutney

Lasun Chutney or Garlic Chutney  is what I have been planning to make for ages. But have got sidetracked on a regular basis. The reason may be that I do not enjoy it as much the rest of my family.  I know it is good for the heart etc but …

MAledi--Chapatti Ladoo

I      love sweets and it was my staple diet till my marriage. Then since my family does not like them much I have started cutting down on them because it is lonely to eat sweets alone. But now I have found a perfect solution. Make them and carry them to work. Satisfying and my colleagues also eat some too!

  

Yesterday I remembered one sweet that Amma used to make and call MAledi. It used to be for our short break but before leaving for school we made it a point to eat some along with milk.

It can be made out of leftover chapatti but here I have made it out of fresh ones.

You will need

 4 Chapattis, broken into fine pieces

1 tsp khus khus or poppy seeds

2 tblspn dry coconut, grated (I used only 1)

1 tblspn puthane

1 tblspn ghee

½ cup jaggery, grated (adjust as per taste)

3 cardamoms, peeled and powdered

Method:

1.   Dry roast the coconut till a bit reddish. Transfer to a plate.

2.   Dry roast the khus khus till bit reddish on low flame. Take care that it does not burn. Transfer to the plate of dry coconut.

3.   Mix the puthane, cardamom powder, roasted khus khus and coconut.

4.   In a kadhai/wok heat the ghee. On low flame add the grated jaggery. Stir gently.

5.   When the jaggery bubbles on the sides of the kadhai/wok switch off the gas and mix all the ingredients.

6.   Stir well till all the chapatti pieces are coated with the mix.

7.    Apply a little water to your hands and make small laddoos of the mixture.

8.   You can roll them in the some more coconut if you feel like it. As I had run out of it I have not.

I got 4  & ½ ladoos out of 4 chapattis well appreciated by my colleagues.

Archana