Dry Fruit Chikki

DRY FRUIT CHIKKI

Ingredients:

• Almonds sliced ½ cup
• Pistachios sliced ½ cup
• Cashewnuts sliced ½ cup
• Ghee ½ tbsp
• Sugar ¾ cup
•  cardamom powder a pinch
• Saffron (kesar) a few strands

 

Method:

1. Roast almonds, pistachios and cashewnuts on gas or in microwave it.
2. Pour ghee into a thick-bottomed pan and add sugar, cardamom powder and saffron strands. Cook till it forms thick syrup and turns light brown in color. Remove from heat. Add roasted nuts, mix and immediately transfer onto the greased pan.
3. Make marks with knife while slightly warm. When cool, scrape with knife and cut into marked pieces.
4. Store in an air-tight container.

Revadi (Til Gajak)

TIL REVADI

INGREDIENTS:

• 1 cup Sesame Seeds
• 3/4 cup Jaggery
• 2 tbsp Ghee
• 1/2 tsp Cardamom Powder
• 1/2 cup Water

METHOD:

1. Heat a pan and roast sesame seeds on low heat.
2. Keep stirring constantly to avoid it from spluttering.
3. Prepare thick syrup of jaggery by boiling it with 1/2 cup water over low flame.
4. Take out the roasted sesame from the pan and add it to the syrup.
5. Take the mixture on hand and press it as shown below.
6. Keep it in an airtight container.

Puffed Rice (Kurmure) Ladoos

Puffed Rice (Kurmure) Ladoos

Healthy puffed rice ladoos recipe. These are specially made on occasion of Makar Sankranti. 

Ingredients

• 1 cup puffed rice (kurmure)
• 1 tsp ghee
• ½ cup grated jaggery
• 2 tbsp sesame seeds

 Method:

1. Place the puffed rice in a microwave-safe dish and microwave on high for 1 minute. Cool slightly, cover and keep aside, to prevent the puffed rice turning soggy. I had also kept it in sunlight for 1 hour before using it.
2. Put the ghee in a microwave-safe bowl and microwave on high for 1 minute.
3. Add the jaggery, mix well and microwave on high for 1 minute.
4. Remove from the microwave, add the puffed rice and sesame seeds and mix well.
5. Make round balls of it.
6. Store in an air-tight container.

Chatpata Aloo

Chatpata Aloo

Ingredients:

• 1 cup chopped coriander leaves
• 2 tbsp mint leaves
• ½ inch ginger, chopped  
• 3 to 4 medium garlic cloves
• 1 or 2 green chilies
• 1 tbsp water for grinding
• 8-10 small boiled potatoes
• 1/2 cup fresh grated coconut
• 1 tbsp oil
• ½ tsp cumin seeds
• 1 tsp sesame seeds
• a pinch of turmeric powder
• ½ tsp red chili powder
• ½ tsp coriander powder
• ½ tsp garam masala powder
• a pinch of asafetida
• ½ tsp chaat masala powder  
• ½ tbsp lemon juice
• 1 tbsp chopped coriander leaves for garnish
• salt to tatse

Method:

1. Take coriander leaves, mint leaves, ginger, garlic cloves, and green chilies.
2. Add water and grind to a smooth fine consistency. Keep it aside.

3. When the potatoes become warm, peel and keep them aside.
4. In small pan heat oil. Add cumin seeds and let them splutter.

5. Then add the potatoes.  Stir and saute for about two minutes on a low flame.

6. Then add sesame seeds. Saute for a minute.

7. Now add red chili powder, coriander powder, garam masala powder and a pinch of asafetida.

8. Mix the spices very well with the rest of the ingredients.
9. Add the above grind mixture. Mix well.

10. Add salt as per taste.
11. Add chaat masala and lemon juice. Mix Well.

12. Add fresh grated coconut. Mix well

13. Garnish with coriander leaves and serve hot starter.

 

Sweet Corn Masala Curry

 SWEET CORN MASALA CURRY

INGREDIENTS: 

• Sweet corn: 1 cup, boiled  
• Tomato: ½ cup, skinned
• Onion: ½ cup, finely chopped
• Cashew nut paste: 1 tbsp
• Oil: 1 tbsp
• Ginger: 1 tsp  
• Garlic: 1 tsp  
• Cumin seeds: 1 tsp
• Asafetida : ¼ tsp
• Red chili powder: 1 tsp
• Turmeric powder: ½ tsp
• Garam masala: ½ tsp
• Salt to taste

METHOD:

1.       Remove skin of tomato, blanch the tomato in boiling water for a minute and then let it cool. Peel off the skin once cooled.

2.       In a non-stick pan heat oil. Once the oil is hot add cumin seeds and pinch of asafetida. 

 

3.       Now add grated ginger and garlic and cook for a minute.  

4.       Add in the chopped onions and saute till they becomes translucent.

5.       Then add tomato and saute until it form nice gravy.

6.       Add all spices: turmeric powder, red chili powder and garam masala.

7.       Season it with salt as per taste and mix well all the ingredients.

8.       Cook for 5 minutes on low flame until the gravy starts oozing out oil.

9.       Add boiled sweet corn and mix well. Cook for another 2-3 minutes.

10.   Lastly add cashew nut paste and mix well the curry.

11.   Sweet corn masala curry is ready. Serve hot with roti.

Oreo Cake

Oreo Cake

INGREDIENTS:

• Oreo Biscuits - 20
•  Milk - 1 cup  
• Baking Powder - 3/4 tsp
• Grounded Sugar - 3 tbsp
• Oil - 1 tbsp for greasing pan

Method:

1. Crush oreo cookies in a mixer.
2. Add in baking powder, sugar and milk. Puree them to a smooth mix.
3. Now take a microwave safe bowl and grease it with oil generously.  
4. Pour the batter in the bowl and put it in the microwave on high for 5 minutes.
5. Once it is baked, remove it from oven and let it cool completely before inverting.
6. Once it is out, you can slice and serve.

Bharli Mirchi (Bhavnagri Mirchi)

Bharli Mirchi (Bhavnagri Mirchi)

Ingredients:

• 4 large Green chilies (Bhavnagri) 
• 5 tbsp oil
• Asafetida a pinch
• ½ tsp Mustard seeds
• 1 tsp Turmeric powder 
• 1&1/2 cup fresh Coconut scraped
• 1 tsp Red chili powder 
• ¼  tsp Cumin powder 
• ¼ tsp Coriander powder 
• ¼ tsp amchur powder
• Fresh coriander leaves chopped
• Salt to taste

Method:

1. Slit green chilies and remove seeds. Apply a little salt and set aside for thirty minutes. Wash and drain well.
2. Heat two tablespoons of oil and temper with asafetida, mustard seeds and turmeric powder. Add coconut and sauté till lightly colored. Add red chili powder, coriander powder, cumin powder, fennel powder and salt.
3. Sauté till well mixed and dry. Add amchur powder and continue to sauté. Add coriander leaves, mix well and remove from heat and set aside to cool. Stuff mixture into chilies and set aside.
4. Heat remaining oil in a shallow pan. Place the chilies, cover and cook for two to three minutes. Turn around the chilies and then cover and continue to cook for two to three minutes more or till both sides are evenly cooked.  
5. Remove and serve hot.