Peanut Chikki

Chikki is a traditional Indian sweet made from nuts, jaggery or sugar.there are variations of chikkis made out of cashew nuts, almonds, and pistachios.

I am sharing one more Makar Sankranti recipe, using Peanut & sugar.it’s easy to make at home following instruction carefully.

Ingredients
Peanut 1  cup
Sugar 1 cup
Unsalted Butter/ghee- 1 tbsp

Method
Grease back of plate or chopping board & rolling pin.for flattening chikki mix
Roast Peanut on med heat.in a pan and stir continuously to prevent burning approx 4-5 minutes.remove in a plate cooled down a bit, remove skin of peanut when it’s warm only as skin comes out easily & break into halves or one can use deskinned unsalted & roasted peanuts are available in grocery store.

Heat pan on medium heat. and add sugar and stir continuously till it melts. Cook for another two minutes.and add roasted peanuts and  Mix well and switch off the flame.

Pour this hot mixture into the greased plate or board to flatten it with a flat spatula or roll it using a rolling pin.when its warm only cut them into small square shapes using a knife or pizza cutter and let it cool for some time.When it cools down, separate the chikki with the help of a knife.Peanut Chikki is ready & store in a dry container.

Tips

1) To check a correct consistency of caramel drop sugar mix in cold water.if it forms a ball.It’s ready to use.

 

 

Microwave Dhokla

A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Gujarati dish prepared in almost every household in India. Many variations of dhoklas such as Besan Dhokla, Sooji Dhokla, Chawal Dhokla or Khaman Dhokla. it is prepared by steaming.Dhokla can be served as breakfast, evening snack or even as an appetizer. Garnished with split green chilies, mustard seeds, grated coconut and coriander leaves, this dish can be served with accompanied with green chutney.

Sharing Dhokla recipe prepared using a microwave in 4 minutes.

Ingredients

Gram Flour /Besan 1 cup

Semolina (Sooji) 1 tbsp

Yogurt 1  cup

Ginger Chilli paste 1 tsp(optional)

Turmeric powder 1/4 tsp

Salt to taste

Oil 1 tbsp

Fruit salt 1 tsp

Water for making batter

for Tempering (Tadka)

Mustard seeds(black ) 1 tsp

Oil 1/2 tbsp

Green chilies(slit) 1-2

Water 1 cup

Curry Leaves 4-5

Method

Mix the besan, ginger chilli paste, salt, turmeric, sugar and oil and yogurt.Beat till smooth.Add the water and mix well again.Add the fruit salt, stir gently and pour immediately into the greased microwavable dish.cover and cook at HI or Power level 10 for 4 minutes.

Heat the oil for the tempering, add mustard seeds,curry leaves and green chillies. Saute till slightly colored, and add 1 cup water & give a boil.Turn off heat.Unmold & Cut the tempering into desired sized pieces and pour the tempering over.Serve with Green Coconut Chutney.

 

Til Papdi(Sesame Brittle)

MakarSankranti  is celebrated on 14 January every year in many parts of India with some regional variations.It is a harvest festival known by different names. Pongal in Tamil Nadu, Lohri in Punjab, Uttrayan in Gujarat, Bihu in Assam.

Til Papdi or Caramelised sesame seeds is an Indian sweet prepared for the winter festivals Called Makar Sankranti/Lohri etc.At my native place in Bihar, It is eaten with a delicacy include Flattened rice (chura) is clean & soaked in warm milk then add yogurt & Jaggery (gur) or Sugar & accompaniment with sweets made of til (sesame seeds) and seasonal vegetables like Aloo Gobhi Curry Aloo Rassedar.

Ingredients

White Sesame (til) 1 1/3cup

Sugar 1 1/3 cup

Unsalted Butter/ghee 2 tbsp (for greasing)

Method

Dry roast the sesame seeds on medium flame till they are light golden in colour. Remove them from the pan and keep aside in a plate to cool.Heat pan on medium heat. and add sugar and stir continuously till it melts. Cook for another two minutes.and add roasted sesame seeds, Mix well and switch off the flame.

Pour this hot mixture into the greased plate or board to flatten it with a flat spatula or roll it using a rolling pin. Try to make it as thin as possible.Cut them into small square shapes using a knife or pizza cutter and let it cool for some time.When it cools down, separate the square papdi with the help of a knife.Til Papdi is ready & store in a dry container.

Tips

1) To check a correct consistency of caramel drop sugar mix in cold water.if it forms a ball.It’s ready to use.

2)Pour on greased plate or board.flatten with help of greased rolling pin.and cut it into  desired shape..when Sesame mixture is hot only.using sharf knife.once it will cool down u can break only.

 

 

December 2016: Share and Inspire Others! Entries

Thanks for including my simple recipes.

The Recipe Hunter

trh-balle

First and foremost, I wish to extend a hearty and very big thank you to one and all for your partcipation in this new monthly recipe exchange!!  I am overwhelmed with the great response on our very first monthly Share and Inspire Others! Themed Recipe Exchange.

I am so excited with all the fantastic entries, that I have decided to release this post earlier that originally planned.  Without further ado, herewith the December 2016 Share and Inspire Others! entries.

dec-2016-share-and-inspire-others

Posted in order of emails received:

Eggnog Cinnamon Rolls courtesy of thehappiestpixel
I hope you like it. It’s a sweet Christmas treat. But it’s so nice I want to eat it every day…  They are so nice. trh-eggnog-cinnamon-rollsAlmond Snowball Cookies courtesy of Betsy’s Bakehouse trh-almond-snowball-cookiesBanana Cake  courtesy of Aayushi Manish
Ripe Banana flavor & Walnut Crunch made a Delicious cake
trh-banana-cakeSpritzgeback cookies courtesy of Pumpkin Pie and Me {est. 2014}
This recipe…

View original post 873 more words

T’IS THE SEASON: CAKES, COOKIES AND TREATS – December 2016 Share and Inspire Others!

The Recipe Hunter

I am super excited to announce the theme of our very first Share and Inspire Others ! Monthly Recipe Exchange and with being December, it can be nothing other than

T’IS THE SEASON: CAKES, COOKIES AND TREATS

festive-season

Please click: How to Participate should you feel the need to refresh your memory and see the rules again.

Timeframe:
December 1st
Theme will be announced and published on The Recipe Hunter blog.
December 10thSubmissions need to be received via email @ cookandenjoy@shaw.ca
December 15th –Release of all entries from participants on The Recipe Hunter blog.
December 20thPromote and do a post/reblog on your own blog, linking back to the original post.

sharing-is-caring-calendar

Please remember, the subject line of your email, should be marked as follows:

December 2016 – T’IS THE SEASON:

CAKES, COOKIES AND TREATS

share-and-inspire

Please remember to leave me a note (NOT THE LINK…

View original post 71 more words

Kesar Badam Halwa

Halwa is an Indian dessert prepared on occasion or festive .Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat ,rice or semolina based Sooji Halwa halwa is gelatinous and translucent, while lentil based halwa Moong Dal Halwa  is drier and more crumbly.Halwa prepared with various other ingredients, including nuts ,milk ,ghee and vegetables such as Carrots Gajar Halwa.

I am sharing a nut based halwa Kesar Badam Halwa.Kesar means Saffron and badam means almond.it’s a really delicious using Coarse grind almond cooked in ghee,sugar,Cardamom powder ,Saffron & garnish with silvered almonds.

Ingredients

Almonds 1 cup (soaked & peeled)

Sugar 1/2 cup or to taste

Ghee 4 tbsp

Saffron 10-15 soaked in warm milk

Green Cardamom powder 1 tsp

Milk to grind almond

Yellow Food Color 1-2 drop (optional)

Method

Soak almonds overnight and then peeled almond .Put the peeled almonds in a blender and add milk so it can enough to cover almonds.
Blend it into a coarse paste or fine paste indiviual choice .i like coarse one.

Heat a pan add 2 tbsp ghee once ghee melts add badam grind mixture keep stirring continuously to avoid burning from bottom.

Add sugar then Constantly stir the mixture as it can stick burn from bottom. Add Saffron milk & food color & cardamom powder into it & additional 2 tbsp of ghee so that mixture doesn’t stick to bottom & while its boiling.once mixture start leaving ghee stir for 2- 3 minutes.turn off heat.

Take out in a bowl Garnish with sliced almonds.Serve & enjoy.

Tips
Yellow food color is optional.

30-40 minutes it will take to cook Halwa on low temperature.need patience to cook 😊

Serve hot or at room temperature.

Diwali Sweets Collection

Diwali is a festival of lights celebrated every year during an autumn month of India.Mostly Diwali night falls between mid-October and mid-November.On Diwali night, people dress up in new clothes or their best outfit, light up diyas (lamps and candles) inside and outside their home, participate in family puja (prayers) .After puja, fireworks and a family feast Specially Mithai (sweets), and an exchange of gifts between family members and close friends.

I am sharing my homemade Sweets collection On eve of Diwali.Mostly people bought from a sweet shop but for me preparing sweets at home is a gift for my family and friends.It gave an immense pleasure and satisfaction to me.

Stuffed Gulab Jamun

10846139_805620232818861_651998640254170627_n

Kesar Peda

peda

Mawa Gujiya

1637_493993507314870_1292972089_n

Seviyan kheer

14289893_1096563493724532_6850413744546889913_o

Boondi Kheer

12033145_897152156999001_4078458793682382194_n

Baby Carrot Burfi

13315404_1020042671376615_2953991191564720126_n (1)

Cashewnut laddu

FB_IMG_1460785148244

Moong Dal Halwa

moongdal halwa

Kesar Burfi

burfi

Boondi Laddoo

11902544_883776351669915_8935915921484866844_n

Kheer

rice kheer

Besan Laddu

fb_img_1460784044147

Coconut Laddoo

fb_img_1460784730864

Gajar Halwa

cropped-14470445_1105322629515285_3444033129488031429_n.jpg

Apple halwa

Apple halwa

Instant Rabdi

rabri

Stuffed Gulab Jamun

Gulab Jamun is among India’s most popular desserts during a festival or major celebrations .It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored  berry.traditionally it is prepared using milk solids, known as khoya  it’s  kneaded into a dough, and then shaped into small balls and deep-fried at a low temperature .The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, or saffron.

I am sharing my version recipe  of gulab jamun using milk powder stuffed with raisins

Ingredients For sugar syrup

2 cup sugar

4 cup water

1 tsp rose water

1/4 tsp cardamom powder

saffron strands(soaked)optional

For jamuns

1 cup unsweetened milk powder

1-2 tbsp ghee

1/2 tsp baking soda

1/2 cup All Purpose Flour

Raisins (for stuffing)20

1/3 cup whole milk

oil for frying

Method

Place sugar,water and cardamom powder in a small saucepan. Bring to a boil and watch for the sugar to dissolve. Once it’s dissolved, add saffron & boil for another minute. Turn off heat & add rose water then keep syrup aside.

In a mixing bowl, add milk powder , baking soda, all-purpose flour & mix well.Then add ghee and.milk a little at a time and mix till it forms a dough. You may not need all of the milk.When a soft, sticky dough forms, stop adding milk. Cover and let the dough stand for about 20 minutes.

After resting, the dough will be less sticky, airy and a little firmer. If it’s too loose, sprinkle a little flour. If it’s too dry, add a little milk.Knead the dough a few times more till it becomes soft .Dip your fingers in oil or ghee, divide the dough ,stuffed with raisins and roll them into balls no cracks. Dip your fingers in oil /ghee or butter to avoid sticking.

Heat enough oil to deep fry in a saucepan pan on medium-low heat. Drop a small pinch of the dough in the oil to test the temperature. The dough should sink to the bottom and then slowly rise to the top. If it sits in the bottom of the oil without bubbling, the oil is not hot enough. If the dough rises and browns too quickly, the oil is too hot.

Add  balls a few at a time and fry in oil on medium-low heat. Stir and turn the balls frequently so they brown evenly.When brown, remove from oil using a slotted spoon and drain on several layers of paper towels.Repeat with all the dough. Let fried ball.Add the ball to the sugar syrup. Stir gently so fried balls are well coated in syrup.Cover and let the gulab jamuns soak in the syrup for at least an hour before serving.

Tips :-
1) soft dough & balls without cracks,make small size ball.once soaked in syrup it became double in size.

2) while frying don’t keep on turning  balls ,once u drop in pan/kadai.let it come up on own.then do it very slowly once -twice

3)Sugar syrup neither very thick nor thin

4)If Gulab jamun doesn’t soak syrup,heat it for 2-3 min ,once u see it’s boiling a bit ,turn off heat & leave .

Namakpare

Namakpare is pastry like crunchy snack prepared using flour ,salt & lightly seasoned with carom seed  then it’s deep fried.One can have it as Tea time snacks.At my native place in Bihar,it’s called Nimki.Prepare & store up to a month in an airtight container.Preparation is easy only time taking is frying process.Usually, it’s prepared during Holi & Diwali Festival.But my family like to have whenever I prepared.

Ingredients

All Purpose flour (Maida) 1 cup

Salt 1/2 tsp or to taste

Carom seeds 1/2 tsp

Warm Oil 2 tsp

Water 1/3 cup or as required for dough

Oil for deep frying

Method
In a large mixing bowl sieve the all purpose flour & add salt, carom seeds and oil in the flour.Now while adding a little water at time start kneading dough for namakpare.and form a stiff dough. It needs to be stiffer than Chapati dough. Cover Kneaded dough &keep  aside to rest for 10 min.Now divide the dough into equal size balls.Roll it on a rolling board Like a round circle or chappati.
Now using a knife cut rolled dough into strips or a diamond shape.Heat oil in a pan for deep frying Check if oil is hot enough by adding a small piece of dough.Once the oil is ready add the dough slices of namakpare  into oil and deep fry it.Fry the namakpare  or nimki until it becomes golden in color.Once fried, take it out and place it on kitchen towel or paper for soaking extra oil.Once it cooled down Keep in a jar.
tips
roll a dough neither too thick or thin cut it into  a shapes you like.deep frying on low temperature.otherwise from outside it will be brown inside uncooked.
while it’s soft when hot once cool down  then get crispy.

 

Mawa Gujiya

Gujiya is a sweet dumpling made of all purpose flour and stuffed with roasted semolina or Milk solid khoya or Sweetened Coconut fillings.The outer layer is crispy & flaky while stuffing is rich & sweet.

Every part of India it’s called by different name. like Ghugra in Gujrat,Karanji @ Maharashtra, & Andhra Pradesh call Kajikayalu.

At my native in Bihar Gujiyas are called Pedakiya.It’s very popular in Bihar during a festival. There are two types of Gujiya made in Bihar: one with Roasted semolina (sooji) in which  added dry nuts cardamom powder sugar & raisins  and then deep fried in a cooking oil or ghee.another one made with filling milk Solid ,cardamom powder ,sugar & dry nuts.

My Family favourite is Mawa Gujiya which I am sharing here.

Ingredients for outer cover

All Purpose Flour – 2 cup

Milk or Yoghurt- 1/4 cup

Ghee – 4 tbsp

Cold water to make dough as required

filling ingredients

Mawa (khoya) – 1  cup

Powdered Sugar -1/4 cup or to taste

Cashew Nuts – 10-20

Raisin – 2 tbsp

Green  Cardamom Powder- 1 tsp 

Oil for frying

Method

In a bowl, add the flour & 2 tbsp of ghee and rub with your palm and fingers such that the dough appears like bread crumbs. Add  enough water to make a dough which can be rolled yet Firm dough. Divide the dough and shape into small balls. Keep aside covered for half an hour.

Meanwhile, heat a pan, add half tbsp of  ghee,add the nuts and roast till golden. Remove and cool. Once cool, make a coarse powder and set aside.In the same pan, drizzle 1/2 tbsp of ghee and add the khoya/mawa and roast for 5-6 minutes. Remove, keep aside to cool.add powdered sugar and roasted nuts into  mawa. Add the cardamom powder and mix well.keep side the prepared filling.

Now, roll each ball with the rolling pin into a thin puri Spread a tablespoon of the filling on one-half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped gujiya. Press the ends firmly so that the filling doesn’t come out during the deep frying process and use a fork to seal the edges. Alternately you can twist the edges around the gujiya.

Heat enough oil in a wide vessel to deep fry the stuffed gujiya Slowly drop 3-4 gujiyas into the oil and deep fry them on medium flame till golden brown. Turn them carefully to cook the other side as well. Drain the gujiya  with a ladle and remove to a plate.Cool and store in airtight containers. Gujiya will be  fresh for at least a week and can be stored utpo 2-3 weeks.