Wednesday, January 12, 2022

Tilkut chikki | તલવટ ચીક્કી | Til - gud chikki | Sesame seeds & jaggery sweet

Ingredients
Sesame seeds - 1/2 cup,
Clarified butter (ghee) - 1 tsp,
Water - 1 tbsp,
Cardamom powder - 1/8 tsp
Slivered pistachio - 1 tsp,
Slivered almonds - 1 tsp,
Jaggery (gur) - 1/4 cup.


Method
Dry roast sesame seeds over medium low flame until light golden color. Do not over roast sesame seeds. Let it cool down to room temperature.


Coarsely grind roasted sesame seeds in a mixer grinder with few pulses only. 


In a pan add jaggery along with water.


On low to medium flame allow jaggery to melt completely. Stir constantly to prevent jaggery from burning. Check the consistency of jaggery by dropping couple of jaggery drops into cold water. Remove jaggery drop from water and check, it should be crunchy to break. If drop is not crunchy but chewy, then cook further to get right consistency.



Now stir in ground sesame seeds,  cardamom powder and clarified butter. Put the flame on lowest possible.  Mix well


Now transfer prepared mixture on to the greased baking mat.


Sprinkle some slivered almond and pistachio on top. Roll out thin or thick as per like with greased rolling pin. To get even shape and size brittle pieces, place cuts while rolled mixture is warm.


Let it cool down completely. Break into pieces and store in air tight container.



Notes
Greased working surface or parchment paper can be used in place of baking mat.
Adjust amount of jaggery and sesame seeds as per your taste.

For full video recipe - 




Tuesday, January 11, 2022

Coconut chikki | ટોપરાની ચીક્કી | Nariyal chikki | Coconut & jaggery brittle

Ingredients
Dry coconut slices - 1/2 cup,
Clarified butter (ghee) - 1/4  tsp,
Jaggery (gur) - 1/4 cup. 


Method
Take dry coconut and slice it using slicer as per given below image. Cut slices into 1 inch long pieces.


Dry roast dry coconut slices on low to medium flame till it slightly change its color.


Remove in a plate and keep aside. In another pan, add jaggery along with clarified butter.


On low to medium flame allow jaggery to melt completely. Stir constantly to prevent jaggery from burning. Check the consistency of jaggery by dropping couple of jaggery drops into cold water. Remove jaggery drop from water and check, it should be crunchy to break. If drop is not crunchy but chewy, then cook further to get right consistency.


Now stir in roasted dry coconut slices. Mix well till each slice gets well coated with jaggery.


Turn off the flame and remove from the heat. Now transfer prepared mixture onto the greased baking mat. Roll out thin with greased rolling pin. To get even shape and size pieces, place cuts while rolled mixture is still warm.


Let it cool down completely. Break into pieces and store in air tight container.



Notes
Greased working surface or parchment paper can be used in place of baking mat.
Adjust amount of jaggery and dry coconut as per your taste.

For video recipe - 




Monday, December 20, 2021

Barley dhokla | Vagharela Dhokla | જવના વઘારેલા ઢોકળા | Jau ke tadke wale dhokla

Ingredients 
For batter (makes 3 medium size plate)
Barley - 1 cup,
Split Bengal gram (chana dal) - 1/3 cup,
Split Matpe/Black gram (urad dal) - 1/3 cup,
Yellow split mung beans - 1/3 cup,
Dry fenugreek seeds - 1 tsp,
Yogurt - 1/2 cup,
Water - 3/4 to 1 cup (for grinding),
Lemon - 1/2 slice (small) (optional).

For steaming process (for 1 medium size plate)
Turmeric powder - 1/2 tsp,
Garlic paste -1 tsp,
Red chili powder - to sprinkle on top,
Green chili(finely chopped) - 1 tsp,
Coriander(finely chopped) - 1 tbsp,
Salt - to taste,
Oil - 1 tsp,
Asafetida - 1/8 tsp,
Sugar - 1/4 tsp,
Eno fruit salt - 3/8 tsp,
Water 1 - 2 tbsp,
Oil -  for greasing the plates.

For tempering (for 1 medium size plate)
Oil -2 - 3 tbsp,
Dry red chilli - 1,
Mustard seeds - 1/2 tsp,
Cumin seeds - 1/4 tsp,
Asafetida - 1/8 tsp,
Sesame seeds - 1 tbsp,
Curry leaves - 5-6,
Salt - to taste,
Coriander leaves - 2  tbsp



Method
Wash & soak barley, split bengal gram (chana dal) and split black gram (urad dal), yellow split mung beans (mung dal) and fenugreek seeds for 6 - 8 hrs.


Drain all the water. Grind mixture with yogurt and water in a mixer jar or food processor. Grind until it gets right consistency. Consistency should not be too thin but little grainy.


Take out in a container and let it ferment covered for 8-9 hrs (over night is preferable). Put half lemon slice in it for better result. After fermentation, remove lemon slice, wash and reuse in steamer. Lemon slice prevents steamer to get dark while steaming.


Put steamer on medium high flame, filled with water (level of water should not touch the plate and amount of water is depending on size of steamer), a stand and a greased plate. Take batter and add all the ingredients listed under for steaming process above (green chilli, garlic paste, salt, turmeric powder, coriander leaves, asafetida, sugar, oil, eno fruit salt and water). Mix well. Pour into heated plate in steamer.


Sprinkle red chili powder on top. Steam covered for 12  to 15minutes or until pricked knife comes clear.  


Repeat above process / steps with remaining batter. Now take out plate and let it cool for couple of minutes. Cut in square or diamond shape. Serve warm dhokla with peanut oil.



For tempering 
In a pan heat peanut oil over medium flame. Add dry red chilli followed with mustard seeds, cumin seeds, asfetida, curry leaves, green chilli, sesame seeds and coriander leaves. Saute for few seconds.



Now add prepared 1 plate dhokla and salt. Mix well. Cook for 3 to 4 minutes over medium flame. Stir in between for even cooking.


Now add red chili powder, sugar and coriander leaves. Mix well. Turn off the flame and remove from the heat. Garnish with some coriander leaves. 


Serve vagharela dhokla with tea and chutney.

Notes
Can sprinkle cumin seeds, dry coriander seeds and roughly crushed black peppers on top.
Adjust the amount of ingredients from "For steaming process" as per your like.
Skip lemon in fermentation process, if yogurt is sour enough.
Eno fruit salt can be replaced by cooking soda.
Batter should not be too thin, else dhokla will not become spongy.
Amount of water in grinding process may vary as per quality of barley and lentils.

FOR THE VIDEO RECIPE - 



Monday, December 6, 2021

Round valor beans - brinjal curry | વાલોર - રીંગણાનું શાક | Kathiyawadi style valor - ringnanu shaak

Ingredients
Indian round valor beans - 1 1/2 cup,
Brinjal - 1,
Peanut oil - 4 - 5 tbsp,
Mustard seeds - 1/8 tsp,
Cumin seeds - 1/4 tsp,
Asafetida - 1/8 tsp,
Tomato(grated) - 1/3 cup,
Garlic cloves - 3,
Salt - to taste,
Turmeric powder - 1/4 tsp,
Kashmiri red chili powder - 1 1/2 tbsp,
Coriander & cumin powder - 2 tsp,
Hot water - 1 cup,
Coriander leaves - 1/4 cup.




Method
Wash and dry Indian round valor beans and eggplant well. Cut the top and bottom of the pod and remove nerves. Open pod and break into 1 inch pieces as per given below image.


Cut brinjal into medium sized cubes and keep into the water till needed.


Take 3 peeled garlic cloves along with red chili powder in mortar. Using pestle, crush well as per given image.

Wash 2 medium sized tomatoes well. Grate well and discard the skin and measure 1/3 cup.


In a pan, heat peanut oil over medium flame. Add mustard seeds followed with cumin seeds, asafetida,  Indian flame broad beans, crushed garlic & red chili mixture, turmeric powder and salt. Mix well.


Now add tomato pulp. Mix well. Cook covered former 7-9 minutes over medium flame. Keep stirring in between for even cooking.


Now add brinjalt cubes. Mix well. Again cook covered for 5-6 minutes over medium flame.



Add hot water and again cook covered for 5-6 minutes.


Now add cumin & coriander powder along with finely chopped coriander leaves. Mix well. Cook covered till oil starts to oozing out on top or vegetables are done.


Serve warm with rotla.

Notes
Adjust amount of ingredients as per taste.
For dry curry, replace tomato paste with lemon juice and reduce water to 1/4 cup.



For video recipe - 




Monday, November 22, 2021

Stir fried radish | મૂળાનું લોટવાળું ખારિયું | Moolani bhaji lotvadi | Mooli patta sabji with besan

Ingredients 
Radish(chopped) - 1 cup,
Radish leaves(chopped) - 2 cup,
Green chili (pieces) - 1/4 cup, 
Peanut oil - 2 - 3 tbsp,
Mustard seeds - 1/4 tsp,
Cumin seeds - 1/4 tsp,
Asafetida - 1/8 tsp,
Gram flour - 1/4 cup,
Turmeric powder - 1/8 tsp,
Salt - to taste.



Method
Wash radish and leaves well. Chop leaves well and transfer into a bowl. Add salt to the chopped leaves. Mix well. Let it rest covered for 8 to 10 minutes. After 10 minutes, wash well and squeeze out water.


Cut top and bottom part of the radish and peel off the skin. Cut into pieces as per given below image. Cut chili into small pieces.


In a pan, add oil and let it heat over medium flame. Add mustard seeds followed with cumin seeds, asafetida, turmeric powder, chopped radish pieces and salt. Mix well.


Let it cook covered for 2-3 minutes over medium flame.


Now add squeezed radish leaves and mix well. Again cook covered for 5-8 minutes over medium flame. Keep stirring in between to cook evenly.


Now add red chili powder followed by cumin & coriander powder. Mix well.



Now sift in gram flour on top. Do not mix at this point. Cover with a lid and let it cook over low flame for 2-3 minutes.


Mix well. Again cook covered for 1-2 minutes over low flame. Remove from the heat and serve with meal.





Notes
Adjust amount of ingredients as per taste.
1/4 tsp sugar and lime juice can be added as per like.
Do not over cook radish pieces.


For video recipe