21 Feb



All root vegetables contain healthful fiber and slow-digesting carbohydrates, but beets have some special properties.Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and underappreciated foodstuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, but they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility.
A medley of root vegetables — including celery root, parsnips, turnips, and carrots,beets,potato,sweet potato — lends a delightful sweetness to this dish. Use whatever you have at the moment with you. Cooking the vegetables together under slow pressure until they are soft allows you to easily puree them into a creamy, smooth consistency.


 A creamy, savory, and slightly sweet soup that is comforting on the cold winter days. Now that winter is coming to an end, iam quickly making and enjoying ,one of my fav comforts foods- soups.  we are still having cold winds and nights here.


cooking time- 30 mnts
serves - 6


  • 2 tsp  olive oil
  •  1  onions, coarsely chopped
  •  2 tablespoon(s) garlic, finely chopped
  •  4 cup(s) chicken stock
  • 1 large potato
  • 1 large – sweet potato
  • 5-6 carrots
  • 5-6 red radishes
  • 1 bay leaf
  • 1 tsp – fresh gingerroot minced
  • salt
  • fresh black pepper



Heat the olive oil in a cooker or large pot over high heat. Add the onions and sauté until soft, about 3 minutes. Add the garlic and sauté 1 more minute. Add the remaining ingredients, along with the chiken stock and bayleaf. seal the pressure-cooker lid, and bring the cooker to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes. Release pressure using the quick-release method and carefully remove lid. Discard the bay leaf. After its cooled a bit,  Puree the soup.  Transfer the soup in batches to a blender or food processor and blend until smooth. Warm it again and add and adjust the sesonings . Serve it warm.



Maash kay laddu or urad dal laddu as they are also known are not only a tasty treat but healthy too. My mom always makes this sugar-free version that my hubby likes very much. Every time we come from india we bring this in a big box lovingly made with my mom-hands with all the dry fruits and dates its so yummy.
On my hubby’s insistence i learned to make this and for the first time we declined my mom’s offer of these yummy treats since iam adept at making them now.


Urad dal, also known as white lentil, black lentil or split black gram is widely cultivated in the southern parts of Asia. Botanically it is known as vigna mungo and is native to India where its cultivation is highly valued due to is numerous health benefits.


Aside from reducing cholesterol, black lentils also boost health. This advantage is linked to the rich magnesium and folate levels that prevent damage to the arterial walls. In addition, magnesium boosts cardiovascular health through increasing blood circulation.
The best benefit of ingesting urad dal is that it enhances digestion because of its rich fiber content. In fact, it contains both soluble and insoluble fiber. The soluble fiber normally quickens digestion while the insoluble fiber aids in preventing constipation and increasing stool bulk. Black lentils decoctions (extracted essence of substance, through boiling) are very useful in treating dyspepsia, gastric catarrh and dysentery.

Consuming urad dal regularly increases your energy significantly as it replenishes the body’s iron stores. This is particularly essential for women undergoing menstruation who have a higher chance of iron deficiency. Different from red meat and other iron sources, urad dal does not contain high calories and fat content. Iron is a vital hemoglobin component that transports oxygen to various body cells for metabolism and energy production.

makes 15 laddus approx
cooking and prep- 30 mnts


  • Urad Dal  – 500 gms. (3 cups)
  • Pure Ghee – 3-4 full tbls
  • Small Cardamom – 7-8
  • handful of dry fruits
  • 15 dates
  • honey – 1 cup or more
  • toasted sesame seeds – 4 tsp



Take a kadai or pan and slowly on a gently flame dry roast the urad dal and cardamom. After some 7-8 minutes a nutty aroma fills your kitchen and the urad dal is slightly browned. Every half a minutes , you must mix and move it with a laddle otherwise it will get burned.

Let it cool and keep aside. Chop the dry fruits into tiny pieces and keep aside. Grind the urad dal- cardamom into a fine powder in the mixer or grinder. Sieve it if you want a very fine powder. But its not nesassary.

Heat a non-stick kadai, add the ghee and slowly fry the dry fruits along with the dates into it. When they are a little browned , switch off the stove and add the honey into the ghee mixture. Pour this into the powdered urad dal and mix. Wash your hands and dry with a towel, apply oil or ghee (to prevent burning and sticking) to your right hand palm and start making laddus. If the dough is too dry add more ghee or honey according to your prefarences. Roll these into sesame seeds and after cooling ,store in air-tight containers.



  • I have given the ingredients approx…. adjust the ghee: honey ratio accordingly.
  • If you use more honey, very less amount of ghee is needed to make this.
  • And mostly the sweetness from dates and honey is more than enough but if you prefer ,you can add sugar too. If you want to make this with just sugar – omit the dates and honey and use powdered sugar.
  • These sugar free laddus store well in an air-tight box at room temperature for 15- 20 days or 1 month. If made with sugar they can be kept for 2-3 months.
  • Dont store them in refregirator, they will be hardened.
  • Use of honey makes these laddus more soft and moist than the sugary ones.

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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