Thursday, December 29, 2016

Sukhdi | Paak | Gud Papdi

Wheat flour (chapati atta) - 1 cup,
Coarse wheat flour - 1  cup,
Edible gum(gund / dink) -  1/4 cup,
Cashew(finely chopped) - 1/4 cup,
Almond(finely chopped) - 1/4 cup,
Dry shredded coconut - 1/2 cup,
Ghee (clarified butter) - 1 1/2 cup,
Jaggery(gud) - 1 cup,
Cardamom powder - 1/2 tsp,
Dry ginger powder - 2 tsp,
Saffron - 1/4 tsp,
Slivered almond - 1 tbsp,
Slivered pistachio - 1 tbsp,
Oil - to grease pan.

To make coarse wheat flour at home
Take broken wheat(dalia) in a spice grinder and grind to coarse powder. Sieve mixture through sieve to remove any grain. Measure sieved flour 1 cup.

Grind edible gum to fine powder.

Grease a plate with oil.

Heat ghee in a pan, add course wheat flour along with wheat flour(chapati atta).

Keep roasting and stirring on low to medium flame till flour gets golden brown color .

Now add powdered edible gum and roast till it gets well puffed.

Switch off the flame and add finely chopped nut followed by cardamom powder, desiccated coconut and dry ginger powder. Reserve some nut to sprinkle on top.

Mix well and let it cool down for 8-10 minutes. Mixture should neither hot nor cold, it should be little more warm than room temperature. If temperature of flour is too hot, sukhdi becomes hard once set. And if temperature of flour is cold, it wont set well. So be careful with temperature of flour while adding jaggery.

Now stir in jaggery well.

Transfer mixture into greased tray. Sprinkle reserved nut on top. Place cuts while mixture is still warm. Let it cool down completely. Remove from tray and store in airtight container up to  25 to 30 days.

Coarse wheat flour can be skipped and replaced with wheat flour(chapati aata).
Use desi jaggery for better taste.
Adjust amount of ghee and jaggery as per taste.
Grate jaggery, if it comes in block. So that it can  be mixed easily with flour.

Thursday, December 8, 2016

Methi Masala Mathri

All purpose flour - 1 cup,
Gram flour - 1 tbsp,
Semolina (suji/rava) - 1/4 cup,
Oil - 1/4 cup,
Fresh fenugreek leaves - 1/2 cup packed,
Black pepper powder - 1 tsp,
Carom seeds(ajma) - 1 tsp,
Cumin seeds - 1 tsp,
Sesame seeds - 1 tbsp,
Chat masala - 1/2 tsp,
Garam masala - 1/2 tsp,
Amchur (dry mango powder) - 1/2 tsp,
Peanut oil - for frying.

Slightly crush cumin seeds, carom seeds and black pepper in mortar & pestle.

In a mixing bowl, add all purpose flour followed by semolina and gram flour.

Now add 1/4 cup oil and mix well. Quantity of oil should be enough.

Now add in fresh finely chopped fenugreek leaves followed by remaining spices such as crushed black pepper, cumin and carom seeds,chat masala, amchur powder, salt, sesame seeds and garam masala.

Mix well.  

Add warm water gradually and form semi stiff dough. Cover dough with damp cloth and let it rest for 10 - 15 minutes.

Take small portion from the dough and roll out in round shape about 1/4 inch thick.

To get equal size, cut with a jar lid or cutter. Remove excess and reuse.

Prick a fork all over on rolled round discs.

Fry prepared discs in low to medium flame until light golden color.

Remove in paper towel. Let them come to room temperature. Store in airtight container up to 20- 25 days.

Quantity of Water may vary on quality of flour.
For flaky mathri, roll little thick.
Adjust amount of of spices as per taste.

Sunday, December 4, 2016

Farali Coconut Patties

Ingredients (Makes 27)

For outer layer 
Potato - 6-7 medium,
Salt - to taste,
Black pepper powder - 1/2 tsp,
Tapioca flour - 2 tbsp + 2 tbsp for rolling process.

For stuffing
Fresh shredded coconut - 2 cup,
Green chilli paste - 2 tbsp,
Ginger paste - 1 tbsp,
Green curry leaves(roughly chopped) - 5-6,
Cashew (finely chopped) - 3 tbsp,
Raisins  (finely chopped) - 3 tbsp,
Coriander (finely chopped) - 1/2 cup,
Ghee (clarified butter) - 1 1/2 tbsp,
Cumin seeds - 1 tsp,
Salt - to taste,
Sugar - 1 tbsp,
Clove powder - 1/2 tsp,
Cinnamon powder - 1/2 tsp,
Lemon juice - 2 tsp.

Peanut Oil - for frying.

For Serving
Farali Coconut Chutney. For the recipe of farali coconut chutney click Here.


For Stuffing
Heat ghee in a pan, add cumin seeds followed by cashew, raisins and green curry leaves. Saute for a while till cashew pieces change its color.

Now add ginger and green chilli paste followed by coriander leaves. Cook till raw flavor of ginger reduces.

Now add salt, clove powder, cinnamon powder and sugar. Mix well.

Add fresh shredded coconut. Mix well and cook for 1-2 minutes. Switch off the flame and add lemon juice. Mix well.

Transfer prepared stuffing in a plate and let it come to room temperature.

For Outer Layer
Steam boil potato till it gets well cooked. Now remove the skin and cut into pieces while they are still warm.  In a large mixing bowl, add warm potato pieces. Mash them using masher.

Add tapioca flour along with salt and black pepper powder. Mix well.

Divide prepared mixture in 27 equal parts. Roll each part round ball with help of your palm.

Take prepared potato ball, roll in tapioca flour and flatten it using your palm.

Stuff prepared coconut stuffing, about a tablespoon.

Gather all sides and cover the stuffing well. Seal the edges well so that it would not break into oil while frying.

Now roll round with light hand and again lightly roll in tapioca flour. Repeat this process for all patties.

Heat peanut oil in a pan for deep frying. Add prepared patties and deep fry on medium to high flame till it gets golden brown color.

Take out in paper towel. Serve warm with farali coconut chutney.

Tapioca flour can be replaced by arrowroot flour for fasting except corn flour or bread crumbs can be used.
Patties can be shallow fried in ghee(clarified butter).

Farali Coconut Chutney

Fresh shredded coconut - 1 cup,
Green chilly (Chopped) - 1 1/2 tbsp,
Ginger paste - 1 tsp,
Coriander (Chopped) - 1 cup,
Yogurt - 1/2 cup,
Sugar - 1 1/2 tsp,
Salt - to taste.

Transfer all the above ingredients in a grinder jar. Grind to paste.

Adjust amount of ingredients as per taste.
Amount of yogurt depends on consistency of chutney you like.