Thursday, January 26, 2017

Kachariyu | Sani Bites | Healthy Sesame Fudge, Winter Special

Black sesame seeds - 1/2 cup,
White sesame seeds - 1/2 cup,
Dates (khajur) - 1/2 cup,
Ghee (clarified butter) - 1.5 tbsp,
Edible gum (gund / dink) - 2 tbsp,
Grated dry coconut - 2 tbsp,
Cashew (finely chopped) - 2 tbsp,
Almond (finely chopped) - 2 tbsp,
Cardamom powder - 1/4 tsp,
Saffron (kesar) - 1/8 tsp,
Jaggery (gud) - 1/4 cup.

Deseed dates and cut in small pieces. Measure 1/2 cup  and set aside.

Heat ghee in a pan and fry edible gum until it fried well. Add chopped almonds followed with cashew and grated coconut. Mix well.

Switch off the flame. Mix well. Slightly crush the mixture.

In a mixer grinder grind black sesame seeds and white sesame seeds into powder. Crush chopped dates.

Now take a mixing bowl, add both powdered sesame seeds followed by crushed dates, fried gum mixture, cardamom powder, saffron and jaggery.

Crush well with your hand till gets well mixed as per given below image.

Form into laddu shape or give any shape of your choice using mold.

Let it set to room temperature. Store prepared pieces into airtight container.

Desiccated coconut can be replaced with desiccated coconut.
Adjust amount of ingredients as per taste.
Jaggery can be replaced by date.

Wednesday, January 25, 2017

Imli Ki Meethi (Sweet) Chutney | Tamarind Dates And Jaggery Chutney

Jaggery  - 1 1/2 cup,
Dates (pitted + chopped) - 1 cup,
Tamarind - 1 cup,
Water - 4 cup.

Whole Spices
Dry coriander seeds - 1 tbsp,
Dry fennel seeds - 1 tbsp,
Cumin seeds - 1 tbsp,
Cinnamon - 1  medium piece,
Clove - 2,
Whole black pepper - 1/4 tsp,
Dry red chilli - 1,
Bay leaf(tamal patra) - 1,
Mace(javitri) - 1,
Black cardamom - 1,
Star anise - 1.

Red chilli powder - 1 tbsp,
Coriander & cumin powder - 1 tbsp,
Salt - to taste,
Dry ginger powder - 1 tsp,
Garam masala - 1 tsp(optional).

In a pan dry roast all whole spices listed under the header of  "Whole Spices" above, as per the below image.

Roughly crush all roasted spices except bay leaf using mortal and pastel.

In a heavy bottom pan, add crushed spices along with bay leaf. Now add jaggary, tamarind, dates and water.  Mix well.

Cover the lid and let it cook on medium flame for about 30 - 45 minutes. Stir after every 4-5 minutes to prevent sticking to the bottom of pan.

Add more water if requires. After 30 - 45 minutes, mixture looks shiny and mushy.

Let it come to room temperature. Now sieve the mixture through a sieve with the help of back of spatula and discard fiber.

Now add all spices listed under the header of "spices" section above.

Mix well. Let it cools down completely. Store into freezer safe airtight container and store up to 20 - 30 days. Whenever you want to use, scoop out from container. Add water to adjust consistency of chutney. Mix well and serve.

Adjust amount of ingredients as per taste.
Dates can be skipped.
Add ginger and garlic paste in chutney as per taste while serving. It increases flavor of chutney.

Tuesday, January 17, 2017

Dates & Nut Laddu | Khajur Laddu

Dates (pitted) - 1 cup,
Cashew (roughly chopped) - 1/4 cup,
Almonds (roughly chopped) - 1/4 cup,
Ghee (clarified butter) - 1 tbsp,
Desiccated coconut - 1/4 cup.

Chop dates in small pieces or crush in a food processor instead of chopping.

Heat ghee in a pan. Roast chopped cashew and almond over low to medium flame till it gets light brown color.

Remove in a plate. Now add chopped dates with remaining ghee in same pan. Stir and cook in low to medium flame till dates looks mushy and soft.

Now transfer cooked mixture in a plate with roasted nut. Let it cool down to warm.

Take small amount of mixture and roll out round shape ball with your palm. Repeat the process with remaining mixture.

Roll out in desiccated coconut. Let it cool down completely. Store in airtight container up to 10 - 15 days.

Use any kind of nut as per choice.
Add crushed fried edible gum and pinch of cardamom powder for better taste.
Process of rolling ladoo in desiccated coconut is optional.