Til or sesame is washed, pounded lightly, de husked, dried, sieved and then roasted to make this Ladoo. Many prefer not to dehusk it, as it is easier to roast, but I would recommend de husking, drying and then roasting it as it brings out the sweet taste of sesame.
500 gms white unpolished til/sesame
1/4 kg peanuts
1/2 kg chikki jaggery.
Wash and pound the til gently with a wooden pestle or with the stone with which we crush chillies. Spread it on a cloth and allow it to dry. Roast it a little at a time on medium heat. Remove it from the flame once it stops crackling and sieve it well. All the husk falls off and you are left with only the roasted til.
Dry roast the peanuts. Deskin and separate them into halves.
Heat one glass of water and add the jaggery to it. Keep boiling till it starts thickening. The test to check if it is done is to put a drop of the liquid jaggery into a bowl of water and try to roll it into a ball. Drop it onto a hard surface. If it makes a sound, your jaggery is ready. Switch of the gas. Add the roasted til and groundnuts. Mix well. Apply ghee on your palms and roll into laddoos. Store them only when they have cooled down completely.
Garam masala is a combination of spices that adds flavour to a subzi. The proportion and the ingredients used vary depending upon individual preference. Posting a simple Garam masala today dear friends which adds to the flavour of any subzi, pulao or even Chai.
Powders of the following ingredients :
1 tsp Cardamom
1 tsp cinnamon
Microwave the spices for two minutes. Dry grind to a fine powder. Store in an air tight container. Grind small quantities at a time to maintain freshness.
One of my sweetest of childhood memories is gorging on this sweet fried poha during the summer vacations. Till date it is my favourite.
250 gms thick poha/flattened rice
200 gms sugar powdered
Elaichi/ Cardamom powder as desired.
A handful of cashews roasted in ghee.
Ghee for frying
Method : Heat ghee. Hold a colander in it and add a fistful of poha. It will fluff up immediately. Drain, and transfer it on to a paper. Finish with the remaining poha. Add the powdered sugar, elaichi powder and roasted cashew nuts n mix well. Cool thoroughly and only then store in airtight container. Note: the ghee should be hot or else the poha will not fluff up. First drop in a couple and check, only then add a fistful.
Chevda is a mixture of fried flattened rice, peanuts, Copra and spices. Enjoyed with a cup of hot tea, it is one of the items traditionally made during Diwali a Hindu Festival.Also known as Festival of lights.
250 gms jada poha/ thick flattened rice
100 gms daalia/ roasted Gram dal
100 gms peanuts
1/2 copra sliced
5 sprigs curry leaves
6 tbsps coriander powder
1 tsp garam masala
1 tbsp sugar
1 tsp haldi
1 tsp powdered hing/asafoetida
Chilly powder as per requirement
Method : Heat oil. Hold a colander in the oil and put a small fistful of poha in it. It will immediately puff up. Drain and spread on a paper. Sprinkle some curry leaves Similarly finish off with the remaining poha and layer each time with the fresh curry leaves. Fry the daalia, the peanuts and the copra. Add all the masala, hing, salt and sugar and mix thoroughly. Allow to cool thoroughly before storing. Note: I use Saffola for frying. You may use any oil of your choice.
Sambar is made with a variety of vegetables. Radish and onion, Brinjal and drumstick, shallots and potato and a combination of all the vegetables. It is enjoyed with Idli, dosa and also with rice.
125 gms toor dal/ pigeonpeas
2 medium sized potatoes
1 medium sized carrot
2 large onions
1/2 a drumstick
3 tsps sambhar powder
1 heaped tsp tamarind paste
Chickpea size of hing/asafoetida
4 sprigs curry leaves
Pressure cook Dal and churn. Chop the vegetables into size of your choice and boil them with salt and sambhar powder till done. Add the churned toor dal, tamarind paste and boil well.
Heat 2 tbsps ghee. Add a tsp of mustard and after it splutters add a Rajma sized piece of hing freshly powdered. Add 4 sprigs curry leaves. Toss and drop the seasoning into the Sambhar. Switch off and keep aside to infuse for abt 15 mnts. Add a tsp of ghee before serving.
Note: The recipe for the Sambar powder can be found in the category Spice powders of this blog.
Dal fry goes well with rotis, phulkas and also with rice. Accompanied by a raw salad and papad it makes for a heavenly meal.
250 gms toor dal/pigeon peas
8 green chillies minced
9 garlic cloves grated
2 inch piece of ginger grated
2 large tomatoes
Juice of half a lemon
A pinch of haldi/turmeric
4 tbsps ghee
2 tbsps oil
Pressure cook the pigeon peas and churn it well. Heat 4 tbsps ghee and 2 tbsps oil. Add a tsp of jeera. After it crackles add the grated ginger garlic n green chillies. Roast till the raw smell disappears. Add the haldi. Toss. Add the tomatoes and roast till they are mushy. Add the Dal and boil well. Add the coriander leaves and lemon juice and serve hot with jeera rice or roti.
Baby corn boiled, fritters, stir fries and Manchurian dry are a delightful start to a meal. Here is a crispy dry dear friends.
1dozen tender baby corn
1 tsp chilly flakes
2 tbsps Amul Garlic and Herb butter
2 tbsps corn flour
2 tsps rice flour
Boil the baby corn in salted water till done. Heat some garlic and herb flavoured Amul butter and drop in the baby corn. Sprinkle chilly flakes and toss them till they change colour. Mix the two flours. Sprinkle them and keep tossing the baby corn till they turn crisp. Serve hot.
Hara bhara in Hindi means lush green!!! Pureed spinach is added to these cutlets along with fresh peas, mint and coriander leaves to give them their delightful green colour.
1 cup fresh green peas
1 cup spinach puree
1 tbsp ginger garlic paste
4 green chillies
A few mint and coriander leaves chopped fine
Half cup bread crumbs
Oil for frying
Pressure cook the potatoes. Peel and mash them. Boil the peas and mash them too. Grind the green chillies to a smooth paste and add them along with the finely chopped mint and coriander leaves to the potato and green peas mixture. Shape them into kebabs of your choice. Heat oil and deep fry till crisp. Serve with onion rings and tomato sauce.