Recipes From My Kitchen

Authentic Bhajani Chakli | Chakli Recipe | Maharashtrian Chakli Recipe

Chakli is a delightfully scrumptious snack that is often made in India during Diwali festival. Also known as Chakri, these spiral shaped crunchy snacks are made using the perfect blend of lentils and spices. Deep fried to a golden brown perfection, chaklis are lightly spiced with turmeric and chili packing in an explosion of flavors in every bite.

Different parts of India have variations of this recipe. For example, in South India, Murukku(Chakli) is made using rice flour and a mild seasoning of salt and asafoetida. In Gujarat, Chakri is made with whole wheat flour or rice flour. In Maharashtra it is made with Bhajani, a special homemade flour. Chakli is easily one of the most popular Indian Diwali snack AKA faral and is best enjoyed with a piping hot cup of tea.

What is Bhajani?

Traditional Maharashtrian Chakli is made with a special homemade flour of rice and lentils called Bhajani. Rice and lentils are washed, air dried and then dry roasted over slow heat along with cumin and coriander seeds. They are then cooled down and ground to a fine flour. Everytime I visit India, I make it a point to bring few pounds of homemade bhajani.

This Bhajani flour is seasoned with spices, sesame seeds and carom seeds and kneaded into dough. The dough is then placed in a special press called Chakli Maker and Chakli are made by pressing the dough out into spiral shapes. The pressed spirals are then carefully deep fried in hot oil till they turn golden brown in color adding the perfect crispness. The resulting snack is so full of goodness and flavor, I bet you won’t be able to stop at one!

Ingredients for homemade Bhajani with Rice and Lentils:
1 cup rice
½ cup chana daal
¼ cup urad daal
2 tablespoons moong daal
2 teaspoons coriander
1 teaspoon cumin

Method:

Rinse the rice and lentils individually and drain well.
Spread on separate paper towels for about 10 mins to air dry.
Individually dry roast the rice and lentils for 5 to 6 minutes on medium heat until they start to turn light brown, stirring all the time.
Take the roasted rice or lentil out in a tray and repeat for the remaining.
Roast cumin and coriander seeds for a minute.
Allow all the roasted ingredients to completely cool.
Grind rice and lentils in the flour mill, blender or a small spice grinder to make fine flour.
Homemade bhajani is ready to be used to make authentic bhajani chakli.

To Make The Chakali:

Ingredients
2 cups Bhajani flour (sifted super fine flour)
1/4 cup oil hot AKA mohan
1/4 cup water hot
2 tbsp sesame seeds
1.5 tsp ajwain/carom seeds
1 tbsp mild Kashmiri red chili powder
¼ teaspoon ground turmeric
Salt as per taste
½ cup water room temperature
Oil for deep frying

Method:

Add the flour to a mixing bowl. Add ¼ cup of hot oil and 1/4 cup of hot water. Add red chili powder, carom seeds, turmeric, salt and sesame seeds.
Mix everything with a spatula. Gradually add cold water and knead the flour to make soft dough.
Cover the dough with a moist paper towel so it does not dry out.
Start heating the oil in a kadhai on medium heat.
Insert the chakli disc with a star shape in the middle into the chakli press. Next, take some dough and make it into cylindrical shape to fit in the chakli press. Insert just enough dough to almost fill the tube. Tightly secure the top lid/handle on the tube.
Start pumping out the chakli in a circular motion on small pieces of parchment paper or paper towels.
Test the oil for optimum temperature by adding a small piece of dough to the oil, which should rise up gradually in 5 to 10 seconds. If it rises up too fast, lower the heat and if it does not rise up in 10 seconds allow the oil to heat up further.
Carefully add chakli one at a time into the hot oil, taking care not to crowd the frying pan.
Fry until golden brown on all sides.
Take them out in a paper towel-lined tray and allow to cool down in a single layer.
Allow the chakli's to completely cool down and then store them in an airtight container at room temperature.
They stay good for weeks or even months as long as you keep them away from moisture.

Nimki Recipe| Namak Pare Recipe

Nimki / Namak pare is a crispy, crunchy, flaky, savory snack. Bengali's call it Nimki but in other parts of India, they also known as Namak pare, Nimkin, Namkin, etc. The recipe calls for very few ingredients, one of them is all purpose flour or maida. To make a batch of crunchy Nimki all you need is proper proportion of ingredients and little patience while frying them. Do give this a try and let me know how it turned out for you.

This is a great tea time snack also and doesn't require a festival to make this. However, during Indian festivities, we tend to make this as one of the savory snack for all to enjoy.

Ingredients:
1 cup all purpose flour / maida,
4 tbsp of melted ghee,
1 tsp kalonji / nigella seeds
Salt as per taste,
Warm water for kneading
Oil for deep frying

Method:

In a mixing bowl, add the flour, salt, kalonji and ghee.
Mix everything really well for 1-2 minutes with your hand. The flour should resemble the texture of bread crumbs.
Gradually add the warm water little by little and start mixing.
Make a firm dough. Neither too soft, nor too hard. Knead the dough for a minute and cover it for 20 minutes.
Make big 3-4 balls from the dough.
On the side, heat oil for deep frying in a heavy bottom kadhai.
Take one ball, dust some flour and roll it into a disc, not too thick and not too thin.
Make criss cross cuts on the disc with a knife.
Fry the nimki in medium hot oil. The oil should be hot, neither smoking hot nor cold.
While frying keep the flame on medium always. One batch will take around 7-8 minutes.
When they become golden in color, take them out from oil and keep on a tissue paper.
Store in an airtight container.

Khajur Roll | Dates & Nut Roll

These scrumptious Khajur Rolls are made with dates, poppy seeds along with the goodness of dry fruits such as almonds, cashews, pistachios, etc. Give your taste buds a sweet treat with this lip-smacking dessert this Diwali and overwhelm your guests with the rich flavors this dish would offer.

Since Khajur Rolls or Khajur burfi are filled with dry fruits they provide a soft yet chewy texture. They make a power-packed workout snack and perfect for those having sweet tooth and don't want to indulge in refined sugar-based desserts.

Khajur barfi is completely sugarless as dates are the source of sweetness in this burfi.

Ingredients:

500 gms seed less dates,
1/4th cup almonds, chopped,
1/4th cup almonds, slivered,
1/4th cup pistachios, chopped,
1/4th cup golden raisins, washed and clean dried,
1/4th cup pumpkin seeds, (optional, I have not used)
1/4th cup cashews, (optional, I have not used)
2-3 tbsp poppy seeds, dry roasted,
1-2 tsp ghee,

Method:

Chop the dates finely or run it in a food processor to make it into fine pieces.
In a heavy bottomed pan, heat the ghee. Add the chopped dates and mix well.
Let it simmer for 3-4 mins. Keep stirring in between.
Add all the nuts and mix everything together. Remove from flame and allow it to cool completely.
Divide the mixture into 4 equal portions. Now roll into 1.5 inch thick logs.
Refrigerate this for about an hour.
Spread the roasted poppy seeds on to a flat surface. Roll the dates log onto the poppy seeds making sure it coats evenly.
Chop the sides to get an even surface. Now start cutting the log into thin 2-3 cm slices.
Place it on a serving plate and serve.

This stays well for a very long time. Its like a nutri-bar which can be had daily. This tastes very delicious.

Traditional South Indian Mysore Pak Recipe

This recipe has been passed down for 2 generations. Every family has their own recipe and measurements, this is the way its made at home. Classic and authentic.

Ingredients:

1 cup gram flour, sifted,
1 cup + 1 cup ghee,
2 cups granulated sugar,
1/2 cup water,
A pinch of edible camphor,

Before you start:

Make sure you have all the ingredients measured out and kept in separate vessels.
Keep a 10 - inch steel plate or square baking tray greased with ghee ready.
Keep separate ladles for separate pans.
You need to be very quick while making Mysore Pak and require complete concentration. So try to make it while you are alone.

Method:

You would need two different kadhai's or heavy bottomed pans. One large and one small.
In the big pan, put the sugar and water and allow it to come to a boil.
Side by side, in the small pan, add 1 cup of ghee and allow it to melt completely. The remaining 1 cup will be used later, so keep that in the melted form also handy.
Once the sugar syrup becomes becomes sticky, reduce the flame.
Once the ghee has adequately heated, but not until smoking point, add the gram flour slowly but making sure you are stirring it continuously. Remove all lumps and now this will look like a paste.
Now put this gramflour paste into the sugar syrup making sure you are stirring continuously.
Mix well and let this mixture come together and making sure you are stirring continuously. This is a must. Keep the flame at sim at all times.
After about 7 mins of continuous stirring, add half of the ghee from the other 1 cup you had set aside.
Keep stirring until the mix looks like a thick pudding.
Now add the remaining half cup as well and mix well. The entire ghee should be absorbed into the mix and that will happen only when stirred continuously.
Add a pinch of edible camphor at this stage. If not available, use super fine cardamom powder.
At this stage you need to be very attentive. The mixture will start to froth or double up, something like when a bread dough with yeast rises. At this stage quickly turn off the heat and pour this into the greased plate.
Gently flatten out the mixture evenly and allow it to cool sligtly.
Insert a kinfe at the edge of the plate and if it comes clean, then this is ready to be cut into pieces.
Cut into shape and size of your choice. I prefer diamonds :-)
Store in an airtight container.

This is absolutely delicious. The aroma that fills the house with the ghee and gramflour is outstanding. Enjoy :-)

Coconut Burfi

Coconut Burfi is a classic and traditional recipe of an Indian sweet that is prepared during festivals and special occasions. Coconut and festivities go hand in hand because the sweets made from them are auspicious and are used as offerings at sacred rituals performed during festivals. Indian desserts can be daunting and difficult. But this one is such a winner. This is my mom's specialty sweet. She makes it the best in the world. No one can match it. I love it!!!

Ingredients:

2 cups fresh grated coconut,
3 cups granulated sugar,
2 cup milk,
2 tbsp pure ghee,
1-2 tsp cardamom powder,

Before you start:

Keep a 10 - inch steel plate or square baking tray greased with ghee ready.

Method:

In a big heavy bottomed kadhai, put the grated coconut, sugar, and milk. Put it on high flame and mix well. Allow it to come to a boil.
Simmer it and leave it to cook. This will take a good 20 mins. So you have to be patient. Just keep mixing it once in while.
You will see that the color of the mixture starts to become golden in color and thickens quite a bit.
Add the ghee and cardamom powder and keep stirring continuously.
At this stage you need to be very attentive. The mixture will start to froth and crystalize on the sides of the kadhai. Keep scrapping off the sides and stir continously.
You know its ready when you pass the laddle from the center and the mixture takes a while to come together. Also the color would be a deep golden.
At this stage quickly turn off the heat and pour this into the greased plate.
Gently flatten out the mixture evenly and allow it to cool slightly.
Insert a kinfe at the edge of the plate and if it comes clean, then this is ready to be cut into pieces.
Cut into shape and size of your choice. I chose to cut them into small squares.
Store in an airtight container.

Things to keep in mind while making this Burfi

If the mixture is furiously bubbling up while cooking, reduce the flame to low and cook on low flame.
The timing may not be exact as each and every stove is different. Its only an approximate gauge. Look for the texture as mentioned in the picture at each stage.
Be Patient! Remember, Indian Sweets are a labor of love.

Note on Fresh Shredded Coconut:

Please shred only the white part of the coconut meat being careful not to scrape out the brown outer skin. The brown part is hard and does not give a smooth mouth feel for the burfi. So spend time to get rid of the brown skin. Shred the coconut and set aside.

Easy Shankar Pali Recipe | Shakkar Para Recipe

Shankarpali or Shakarpara is a crispy and lightly sweetened snack prepared using just six basic pantry ingredients! Typically made in Indian homes around Diwali, these irresistible bite-sized sugar cookies can be prepared ahead of time and make for a perfect tea-time snack.

The main ingredients in Shankarpali are all purpose flour or maida, sugar and ghee. Shakkar para for some, is a very versatile snack and comes in a savory version too. Popularly known as namak-para or Nimki, the savory snack replaces sugar with salt and kala jeera.

Ingredients:

2 cups all purpose flour/maida
1/2 cup sugar,
1/2 cup ghee,
1/2 cup milk,
Oil for deep frying

Method:

In a bowl, add warm milk and sugar and mix well until the sugar dissolves.
Add ghee and mix well.
Add the maida in batches and mix well.
Close with a lid and let it rest for 2 hours.
Knead the well rested dough and divide it into 2 parts.
On the side, heat oil a medium sized kadhai on medium flame.
Take one part and roll into a medium thick roti. It shouldn’t be too thick or too thin. Cut into desired shape and size.
Add the cut shakarpara and fry on low flame until golden.
Once cooked on all sides, transfer onto a kitchen towel.
Shakarpara is ready to be served.

Tips for making crisp Shankarpali:

Heat the milk just enough for the sugar to melt. This will reduce subsequent cooling time.
I use the kitchen counter to roll and cut the shankarpali. This makes cleanup easy.
Do not fry the shankarpali on very high heat. Make sure each batch is slowly fried on medium-low heat to a perfect golden color. Frying on high heat may result in the outsides turning brown without making the Shankarpali crisp.
Make sure to lower the heat when taking out the fried Shankarpali and then increase the heat to medium high to bring up the oil temperature before adding the next batch.
Drain the fried shankarpali on a paper towel to remove excess oil, if any.
Allow the Shankarpali to cool down completely before storing them. This ensures they remain crisp for a long time.

7 Cups Burfi

7 Cups Burfi is a popular South Indian dessert recipe which is generally made during the festival season to share with family and friends. 7 Cups Burfi is also called as 7 Cups Cake. The texture and colour are very similar to Mysore Pak, yet it has its own unique taste and flavour.

Ingredients:

1 cup besan / gram flour
1 cup ghee / clarified butter
1 cup cashew powder
1 cup coconut, freshly grated
2 cups sugar
1 cup milk
¼ tsp cardamom powder

Method:

In a large heavy bottom kadai add the ghee followed by the besan.
Mix well making sure the besan is well combined with ghee.
Now add the cashew powder, coconut, sugar and milk, mixing everything well until well incorporated.
Keeping the flame on low/sim always, continue to cook ensuring it doesn't stick to the bottom of the kadhai.
Keep stirring until the mixture thickens and starts to separate from the pan. This will take about 30-40 mins approximately.
Transfer the prepared mixture into a greased square cake tin. Using the back of the spatuala, ensure that the top is evenly spread out giving a neat look.
Allow it to set for 15 mins and then with a sharp knife, cut the burfi into desiered shapes like squares or dimonds.
Now let the burfi cool down completely.
Demould the burfi and the pieces would come out easily.
Store in an airtight container.

Notes:

It is recommended to use a full cup, but you can also reduce the quantity, for instance, half cup e
It might be overwhelming to continuously stir it, till it reaches the desired consistency, but it is unavoidable and you need to be patient about it.
The shelf life of this sweet is moderate and it lasts for a week. You can refridgerate it, but it would losei ts freshness and become dry and crumbly.

Peanut Butter Chocolate Cookies

These eggless peanut butter chocolate cookies are the best thing to happen in my kitchen for a while now. They’re so delicious and easy to bake. The cookie dough comes together in no time.

The recipe calls for dark cocoa powder and for this I have used Indian Natives Absolute Dark Cocoa Powder. This Cocoa is grown in the farmlands located in the river banks of Anaimalai, Tamil Nadu. The farm is 100% pesticide free and organic and managed in a sustainable way.

These cookies are chewy, easy to make, delicious, chocolaty, crisp on the edges, and most certainly addictive!

The only patience-testing part of making these eggless peanut butter cookies is the resting period. I rested my dough in the for 30 mins. Don’t skip this step otherwise the cookies will spread too much in the oven.

Ingredients:
75 gms butter, room temperature,
50 gms caster sugar,
50 gms brown sugar,
65 gms peanut butter,
35 gms fresh cream,
3 gms vanilla,
3 gms salt,
1.5 gms baking soda,
80 gms flour,
30 gms cocoa powder,
80 gms dark chocolate,

Method:

Cream the butter, sugars, and peanut butter together till light and fluffy.
Add the fresh cream and vanilla and mix until smooth.
Add in the dry ingredients and the chopped chocolate and combine well to get nice cookie dough.
Portion the dough into 40g portions and roll into balls.
Place on a tray with silicon mat or parchment paper.
Chill in the refrigerator for 30 minutes. Bake at 170C for 14 to 16 minutes.

Note:

Use the exact ingredients as per the list in the exact proportions.
Keeping the dough in the fridge is an important step that shouldnt be missed. This will ensure you get a good thick cookie instead of a flat one.
Use a weighing scale to measure the ingredients.
Don't compromise on the quality of peanut butter, cocoa or dark chocolate AT ALL.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme

Atte Ka Modak | Whole Wheat Modak

A rich, whole wheat sweet commonly made in the Indian households for various occasions or festivals. This Atte Ka Modak is a simple recipe with few ingredients, but the texture and taste is just amazing! These atta modaks are very easy and quick to make and are perfectly sweet.

Atte Ke Modaks are wholesome and nutritious and have a good shelf life. This simple modak recipe has remained popular since ages and is mainly prepared during festivities.

This simple preparation comes handy for those who find it difficult to make Traditional Steamed Modak or Ukdiche Modak or Talniche Modak or Fried Modak.

Ingredients:
1 cup whole wheat flour,
1/2 cup ghee,
3/4th cup grated jaggery,
1 tbsp pistachios, chopped,
1 tbsp almonds, chopped,
Few strands of saffron,

Method:

Melt the ghee in a heavy bottom pan.
Add the whole wheat flour and mix well. Continue sauteing on very low flame.
Add in the chopped nuts and continue sauteing until you get a nice roasted aroma and the color changes to golden brown. This might take about 15-20 mins.
Remove from the heat and remove in a big plate. Allow it to cool until you are able to comfortably touch it but is still warm.
At this point add the jaggery and safforn strands and mix well with your hands ensuring there are no lumps in the mixture.
Now while still warm, start making the modaks by pressing the mixture into the mold.
Remove and serve.

Tips For Making Atte Ka Modak

Instead of making them as modaks, you can make them as laddoos for any occasion.
The jaggery can be replaced with powdered brown sugar or just regular powdered sugar.
Dry fruits add to the nuttiness of these modaks so don't skip them.
Roast the whole wheat flour on very low flame. This might take time, but the result is fabulous. Increasing the flame will result in the burning of the flour.
There is no need to add any flavoring agents like cardamom powder in these modaks. The roasted fragrant nutty aroma of whole wheat flour is so good, you don’t need to add anything else.
If the mixture doesnt hold shape or has become cold, return to low flame for 1-2 mins and then start making the modaks again.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme

Talniche Modak | Fried Modak

Fried Modak is a festive Indian sweet made with a delectable filling of coconut with aromatic saffron & cardamom wrapped in thin layer of dough. These bite-sized dumplings are then deep-fried to a crisp golden brown perfection.

I grew up in Maharashtra where these “Talniche Modak” are typically made on the auspicious occasion of Ganesh Chaturthi festival. Talniche simply means fried. Also known as Modaka or Modakam or Kozhukattai in South India, these sweet dumplings have heavenly stuffing made with coconut, sesame seeds or sweet lentils. Whatever stuffing you choose, these sweet Indian fried modaks will be wiped out in no time.

These fried modaks are a must-try in addition to the traditional steamed modaks or ukadiche modak.

Every bite of these fried modaks are packed with the perfect combination of sweetness, flavor and crunch, making it an easy and delightful festive offering.

Makes - 18 medium-sized modaks

Ingredients:
1 cup whole wheat flour,
½ tsp salt,
1 pinch saffron, optional,
2 tablespoon hot ghee,
⅓ cup water, lukewarm
Oil or ghee for deep frying

For Filling:
1/4th cup dry coconut or kopra, grated,
1/4th cup sugar,
1 tbsp khus khus,
1 tbsp pistachios, finely chopped,
1 tbsp cashews, finely chopped,
1 tbsp almonds, finely chopped,
1 tbsp musk melon seeds,
1 tsp fennel seeds, slightly crushed,
1/4 tsp cardamom powder,
1/4 tsp nutmeg powder, optional,

Method:

To Make The Dough:

In a mixing bowl, add the flour, saffron, salt, hot ghee and mix well. If you press the dough in hand it should form balls at this stage.
Slowly, add a little bit of water at a time, make a firm yet pliable dough.
For the wheat flour I use, ⅓ cup of water works well. You may need to adjust the water by 1 to 2 tablespoons, more or less.
Keep the dough covered in a bowl and allow it to rest for 20 minutes.
Knead the dough once again and make 18 equal sized balls.

To Make The Filling:

For the filling, heat a tbsp of ghee and roast the ingredients excep the sugar on low flame.
Once the nuts start releasing a nice aroma, turn off the flame and set it aside.
Once lukewarm, add the sugar, cardomon powder and nutmeg powder and mix well.
Set it aside to cool completely.

To Make The Modaks:

Take small portion of the rice dough and roll it into a disc. The size of the disc depends on how small or big you want the modak to be.
If using modak mould, make the size of the discs to fit into the mould.
Place a small amount of the coconut mixture into the center of this disc.
Wrap the modak by bringing all the sides together in the center to form a pointy top.
Heat oil in a small frying pan.
Carefully add 2 to 3 modaks at a time to the hot oil and fry them for 3 to 4 minutes, turning them in the oil so all the sides get fried evenly.
Take the modak out and place them on a paper towel lined dish so that the excess oil gets absorbed.
Fry the remaining modak.

Serving
Fried Modaks are served at room temperature making them a perfect make-ahead recipe. Serve them right along with the meal or as a dessert or snack!

Storing
These modaks stay crisp at room temperature for 1 to 2 days. You can also refrigerate them for up to a week.

Tips

Make sure the outer dough is firm yet pliable for crispy modak
Seal the edges firmly so the modak does not open when frying. You can apply water to the outer edges of the rolled dough so the pleats stick together well on the top.
When frying turn the modak making sure all the sides cook evenly
If the modak open up during frying, carefully strain the oil and discard any filling that may have spilled and then continue to fry again. Remember to seal the tops of the raw modak firmly to make sure they are sealed well before frying.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme

Traditional Rava Laddoo

With the advent of the Ganesh Chaturthi festival, the ten-day pomp and splendor would fill the air with positive energy that is unbeatable. There is something about this festival that gives an untold power to go through the entire 10 days with a lot of zest and energy.

Legend has it that Lord Ganesha was created by Goddess Parvati out of dough. It is said she asked Him to keep a watch while she had a bath. Legend goes on to say how Lord Shiva came and Lord Ganesha did not allow Him to enter. This infuriated Lord Shiva who cut of Lord Ganesha's head. Goddess Parvati was inconsolable so Lord Shiva asked to bring the head of the first living being. Lord Shiva's attendants saw an elephant and brought its head. Lord Shiva fixed this head on the human body and thus Lord Ganesha was born. This day is celebrated as Ganesh Chaturthi.

Amongst the Indian states Maharashtra is a prominent state celebrating this occasion with splendour and pomp. Maharashtra sees families booking idols a month before the festivities begin. Mandals are erected a week before the festival begins. People put garlands of marigold flowers and mango leaves, or toran outside their houses on the Chaturthi day. The entrance of the house is decorated with a beautiful rangoli (see pic above). These are handcrafted and made into various designs and colors. An aarti and puja (See pic below) is performed twice a day and there is a prasad offered everyday to the Lord. Various delicacies are made Modak being the favorite of all.

Makes 20 medium-sized laddoos

Ingredients:
1 cup semolina or rava,
3/4th cup ghee,
1/4 th cup freshly grated coconut,
1 cup sugar,
1/2 cup water,
1 pinch of cardamom powder,
4-5 chopped pistachios, almonds, cashews,

Method:

Heat ghee in a pan and wait for it to melt.
Add the cashews and fry them till they are slightly brown on medium heat. If you love dry fruits, you can add chopped almonds as well. Keep the fried dry fruits aside.
Add the rava to the kadhai and start stirring continuously on low heat. The rava would be full of crumbs at this point and needs to be roasted till it gets a beautiful golden in colour.
You can add the grated coconut at the end and then allow the mixture to cool.
Next, add the sugar and water in a saucepan. Keep stirring it on low heat. Once the sugar has melted, the syrup will start looking frothy. We need the syrup to have a one string consistency. You can try it by testing the syrup between the thumb and the forefinger. Another easy way is to drop a little syrup in a bowl of water. It should not dissolve and should form a sugar lump when you touch it. The syrup would be ready in about 5 - 7 minutes.
Add the cardamom powder to the syrup.
Now slowly start folding in the rava mixture. Smoothen any lumps and add the cashews.
If laddoo mixture becomes very dry, some milk will do the trick.
Take the mixture off the heat and allow it to cool a little. If your mixture is a little runny, just let it relax under the fan for a while.
Take a handful of this semi-hot mixture and press it between your palms to make a round laddoos.
Store in an airtight container.

Note:

If the rava is not roasted properly, the laddu's will be sticky.
You can skip the coconut if you are making a big batch to last you for long. Fresh coconut decreases shelf life.
Always use a low flame to roast, this will help retain the original color.

Did you make this recipe?

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Ammini Kozhukattai Recipe

For most of the festivals like Varalakshmi Viratham or Vinayaka Chaturthi, we have custom of making Thengai Purana Kozhukattai also known as Ukdiche Modak or Steamed Modak. Not only for festivals, even for the monthly Shankatahara Chaturthi, many of us have a tradition to make kozhukattai. Ammini Kozhukattai are the small dumplings (kozhukattai) made using the leftover dough that we use to make Kozhukattai. We usually prepare this on Ganesh Chathurthi as an offering to God.

Ammini Kozhukattai is an easy to do snack. The key ingredient is leftover Kozhukattai dough (Outercover of modak). This Kozhukattai is so simple and easy to make. First, we need to make tiny balls out of the leftover dough and we need to steam cook those tiny balls, and then we need to prepare a yummy tempering and toss the cooked Kozhukattai and its all ready!

We can toss it up with spices, coconut and other ingredients to make it as per your liking. Very good for breakfast or evening tiffin and can be served with Coconut Chutney. We can bring in lots of variations in the tempering and make this kozhukattai really appetizing and appealing.

Serves - 4

Ingredients:
1 cup rice, washed, and soaked for 4-6 hours,
2 cups water,
1 tbsp sesame oil/ghee,
A pinch of salt

For Tempering:
2 tsp oil,
1 tsp urad dal,
1 tsp mustard,
2 whole red chillies,
7-8 curry leaves,
Salt as per taste

Method:

Follow the method of making the dough as mentioned in Traditional Modak Recipe
Next, make small balls with the entire dough.
Heat the idli steamer and carefully place them.
Steam it for 5-7 mins. Do not oversteam, else the kozhukattai's will become hard. Remove and set it aside.
Heat oil in a pan. Add the urad dal, mustard seeds, red chillies and curry leaves and let it crackle. Add the kozhukattai's and toss well.
Adjust salt as per taste. Mix well.
Serve hot.

Important Notes:

Keep the size of the balls small and even. This will help in even cooking.
Make sure to steam it for the exact timing else the kozhukattais will become hard.
You can use Idli Dosa Podi to toss the kozhukattais to give it a spicy twist.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme

Traditional Besan Ke Laddoo

One of the most popular Indian sweet, besan ke laddoo never fails to impress anyone!

These round sweet balls are made by roasting the gram flour and ghee together and then adding sugar tagar to make a thick mixture that is then formed into delicious, melt-in-your-mouth balls. It is perhaps one of the traditional recipes passed on by generations and is typically made during festival seasons.

Each state in India has its own unique variations to these generic laddoos which differ with ingredients. Yet there are some common laddoo recipes made across India without any alterations to it, and besan laddoo is one such recipe.

Makes 20 medium-sized laddoos

Ingredients:
250 gms besan/chickpea flour,
250 gms tagar,
250 gms ghee,
1/4th cup muskmelon seeds or chopped pistachios or choice of dry fruits,
1 tsp cardamom powder,
1/4th tsp nutmeg powder (optional)

Method:

For Tagar:

Take sugar in a pan, add 1/3 cup water and cook until sugar dissolves.
Stir it in the intervals while cooking and cook until it reaches the thick consistency.
Add 1 tsp of ghee while continuously stirring it to avoid lumps.
Remove from the flame and keep stirring continuously until it starts forming white powdered sugar.
Collect it in a bowl and set it aside to cool down.

For The Laddoo Mixture:

Dry roast the muskmelon and choice of dry fruits and set it aside.
Add 175 gms of ghee in a heavy bottom pan and melt it.
Add the besan in the melted ghee on the low-medium flame.
Roast while continuously stirring it to avoid lumps.
Add more ghee (little by little) if the mixture appears dry.
As the besan roasts, you will get a nice aroma and the color will change to a slightly golden brown.
At this point, take some water in your hands and sprinkle it over the besan.
Mix it immediately. You will see the mixture frothing up and then settling down to become slightly granular in consistency.
Turn off the flame but, keep stirring for 1-2 minutes.
Pour the mixture in another bowl to slightly cool it quickly. Keep checking it once in a while and stirring it.
Touch and check the temperature of the mixture. It should be warm to touch.
Now add the tagar, roasted dry fruits, cardamom and nutmeg powder and mix all ingredients well.

To Make The Laddoo:

Take some mixture in your hands and bind it while rolling in your palms.
Bind them and give them the shape of a ball.
Prepare all the laddoos in the same way.
Store them in an airtight container.

Notes:

You can increase or decrease the quantity of sugar according to your taste.
It's preferable to use thicker sized besan for this recipe.
The ratio of ghee, tagar, and besan should be equal for this recipe.
You can add any dry fruit in laddoos but make sure they are roasted to increase its shelf life.
In case laddoo mixture is runny or sticky, keep it in the refrigerator for a while.
You can add ¼ tsp turmeric powder in the ghee to get a beautiful color.
The laddoo splits when tagar has not mixed in the warm mixture. You can avoid this issue by adding some amount of the melted ghee in it.

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Semiya Payasam | Vermiceilli Kheer

Semiya payasam / Vermicelli Kheer is a delicious Indian dessert – it’s rich, delicate, creamy and extremely delicious! The best part of this payasam is that it can be served either hot or chilled depending on your liking.

Commonly known as kheer in the northern parts of the country and payasam in the south has many interesting legends and myths associated with the origin of this dessert. People in the south relate to a folktale in Ambalapuzha in Kerala, some link it to Puri Jagannath temple in Orissa, where it was served as Prasad, it was mentioned in the Padmavat of Gujarat in the 14th century and it is also mentioned in Ayurveda. So, this dessert is there from the ancient times, evolved and adapted to its current time. Not just in India, but this milk-based pudding is famous throughout the world in various forms. From rice pudding in the West to ksheer birinj in the middle east, this dish has its imprint throughout. It is loved and even revered by many cultures. It is the star dessert in Indian homes and is made during all festive and celebratory occasions.

Payasam can be made with rice, vermicelli, and/or tapioca pearls. Off late its observed that it is also made with veggies like carrots and yellow pumpkins. Rice or vermicelli is simmered in milk until it is creamy and rich. You can then top it with nuts of your choice – almonds, cashews, pistachios, raisins, and even macadamia nuts. Flavor it with cardamom powder or nutmeg powder or any kind of natural flavoring essence.

Serves - 4

Ingredients:

1-1/2 liters full-fat milk,

1 cup vermicelli,

1 cup sugar,

1/4th cup dry fruits of choice,

1/4th cardamom powder,

1 tbsp ghee,

Method:

In a frying pan, add ghee. Saute the dry fruits of choice. Once golden brown, remove and set it aside.
In the same pan, add the vermicelli and saute until golden brown and set it aside.
In a heavy bottom pan, add the milk and bring it to a boil. Keeping the flame on low, keep boiling the milk until it's reduced to 3/4th of its original quantity.
Add the roasted vermicelli into the boiling milk and continue cooking.
Add in the sugar and cardamom powder and continue boiling in low flame until the vermicelli is cooked.
Add in the dry fruits and mix well.
Serve either hot or chilled based on your preference. Both taste delicious!!!

What is the difference between Semiya Payasam and Sheer Khurma

Sheer Khurma and Semiya Payasam are very similar to each other. They both use vermicelli, milk, sugar and dried fruit.

The only difference is that Sheer Khurma uses dried dates instead of the raisins. Both are popular at celebrations such as festivals or family gatherings.

Important Tips:

If you are making Semiya Payasam for the first time follow these tricks and tips to make the best payasam:

Roast the vermicelli well in ghee to get a nice golden brown color.
Use full fat whole milk for best results
Substitute the nuts according to your tastes
Store in airtight container for up to 3 days
As the payasam cools down, it will become more thick. If it gets too thick, add some milk and boil.

Note:

Even though milk is the main ingredient, other milk derivatives can be used. Mainly, condensed milk and evaporated milk /khoya are used. These two ingredients provide a full-bodied base to the payasam. Dairy products can be used alone or in combination.

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Instant Coconut Laddoo | Ready In 15 Minutes Coconut Laddoo | Nariyal Ke Laddoo

These are melt in the mouth delicious coconut laddoos are made with freshly grated coconut, milk & sugar. This three-ingredient traditional recipe is made as an offering to Lord Ganesha or any other diety for religious occasions.

These nariyal laddoos are super easy to make and you can customize the flavor of the coconut laddoo with cardamom powder or saffron or skip them altogether.

Makes 14 medium-sized laddoos

Ingredients:
3 cups freshly grated coconut,
2 tsp ghee,
1-1/2 cup milk,
1 cup sugar,
1/4th cup milk powder, (optional)

Method:

Measure out all the ingredients and set it aside.
Heat a heavy bottom pan and add the ghee.
Add the fresh coconut and saute it on low flame for 3-4 mins.
Now add the milk and keep stirring until all the moisture of the milk is evaporated. This might take about 7-8 mins on low flame.
Next, add the sugar and mix well.
Keep stirring continuously for another 6-7 mins until the sugar is melted and the mixture starts to come together.
Add the milk powder (if using, I have not used) at this stage and mix well. You will see the mixture now resembles like crumbles.
Remove the mixture on to a plate and spread it out evenly to cool down.
Once it's cooled down enough that you can touch it, start making laddoos by pressing them between your palms.
Store them in an airtight container.

Notes:

Ensure the flame is on low at all times so that the white color of the coconut is retained.
If after adding the sugar the mixture seems too runny, don't worry. Just cook some more coconut in milk like step 2, 3 & 4 and add it to the original mixture.
You can replace the fresh coconut with desiccated coconut also.

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Masala Sundal | Masala Chickpeas South Indian Style

Sundal is a dry legume-lentil preparation spiced, tempered along with fresh coconut. Sundal can be made with many legumes and lentils like kala chana, moong beans, peanuts, black-eyed peas, chickpeas, corn etc.

Sundal recipes are prepared during Vinayaka Chaturthi or Navratri in South India as a naivedya / prasad offering. They are very easy to prepare and make for a healthy brunch or snack. Since they are quick to prepare, they can also be served as a side dish.

This recipe has a slight variation than the temple sundal or traditional sundal. Here I have added some masala to bump up the flavours. This Masala Sundal is so good that it can be just had on its own without any accompaniments.

Serves - 4

Ingredients:
200 gms chickpeas/Kabuli chana, soaked overnight,
Water
Salt to taste
2 tbsp freshly grated coconut

For Masala:
1 tbsp sesame seeds,
2 tbsps coriander seeds,
1 tbsp cumin seeds,
5 - 6 whole red chilies

For Tempering:
2 tsp oil,
1 tsp urad dal,
1 tsp mustard seeds,
2 whole red chilis,
1/4th tsp asafoetida powder,
7-8 curry leaves,

Method:

Add the soaked chickpeas, salt, and water (till it covers the chickpeas) to a cooker and pressure cook until soft.
Dry roast sesame seeds, coriander seeds, cumin seeds, and red chillis separately and let them cool.
Grind them to a fine powder.
In a pan, heat oil. Add urad dal, mustard seeds, red chilli, asafoetida powder and curry leaves. Mix well.
Add the cooked channa, masala powder, and freshly grated coconut and mix well. Adjust the salt as per taste.
Turn off when you smell the aroma of masala and coconut.
Serve hot.

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Traditional Modak Recipe For Ganesh Chaturthi + 7 Tips To Make The Best Modaks

One of the much-awaited festivals, Ganesh Chaturthi, is finally here. While every year Lord Ganesha’s arrival is celebrated with fervor, this year it is expected to be a low-key affair owing to the pandemic. Nevertheless, for those who plan to bring Ganesha home, we have something special for you today. Since Ganesha’s arrival is celebrated with various savories and sweets, modaks are believed to be his most favorite

Modaks are a traditional preparation of rice flour dumplings filled with sweet coconut and jaggery filling.

Makes - 21 medium sized modaks

Ingredients:
For The Outer Shell
1 cup rice, washed, and soaked for 4-6 hours,
2 cups water,
1 tbsp sesame oil/ghee,
A pinch of salt

For The Filling:
2 cups freshly grated coconut,
¾-1 cup grated jaggery,
1 tsp ghee,
1/2 tsp cardamom powder

Method:

To Make The Rice Dough:

Grind the rice into a super-fine paste by adding just half cup water. Reserve the remain half. Ensure that the ground rice batter is as soft as butter with no grains of rice. If unsure, pass it through a tea strainer.
Use the remaining water to clean out the mixer jar and pour it into the batter.
Heat a heavy bottom pan and add the sesame oil/ghee. Keep the flame on the low all the time.
Add the strained rice batter along with the salt and with a ladle keep stirring it.
Do not increase the flame. Keep stirring until it starts to get thick and comes together.
When it starts sticking to the ladle like a ball, touch the dough. If it doesn't stick to your fingers, it's done.
Remove it immediately onto a plate.
Knead it thoroughly using some more sesame oil/ghee, if required, to make a very smooth and pliable dough.
Cover it with a damp muslin cloth and set aside.

To Make The Filling:

Heat ghee in a heavy bottom pan.
Add the grated coconut, jaggery, and cardamon.
Cook on low flame until the coconut and jaggery are well combined and 50% of the moisture is evaporated.
Turn of the flame and set it aside to cool down.
Remember as it cools down, the mixture will thicken further.

To Make The Modaks:

Take small portion of the rice dough and roll it into a disc. The size of the disc depends on how small or big you want the modak to be.
If using modak mould, make the size of the discs to fit into the mould.
Place a small amount of the coconut mixture into the center of this disc.
Wrap the modak by bringing all the sides together in the center to form a pointy top.
Steam modaks for approximately 7-8 minutes until the wrapper becomes translucent.
Modaks are ready to be offered to Lord Ganesha.

Handy Tips To Keep In Mind While Making Modaks:

When cooking coconut and jaggery together, it is necessary to cook until all the excess moisture evaporates and begins to dry up. However, don’t overcook it.
Always use freshly grated coconut.
To make sure the mixture is without cracks and non-sticky, sprinkle little warm water and knead it again. This gives it a nice texture. Kneading the dough properly is the trick to make soft and crack-free modaks.
Keep the dough covered with a damp cloth until used up.
While working on the dough, always dip your fingers in a little bit of sesame oil/ghee to keep it greased.
Keep all the modaks covered with a damp cloth until they are ready to go into the steamer.
If you are a beginner, make sure to try with a smaller batch of modaks as it requires practice.

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Pomegranate Juice + 7 Important Health Benefits

Sparkly, crisp and vibrant, are the buzzwords that instantly pop in my head when I behold a glass of freshly extracted deep-red pomegranate juice. One of the most refreshing drinks, this sweet and tart juice is superbly satisfying and is a treasure trove of health benefits.

Pomegranate is one of the healthiest fruits on earth. Pomegranate has many incredible health benefits for your body. It is called a divine fruit because it is the most mentioned fruit in theological books. Pomegranate has anti-oxidant, anti-viral, and anti-tumour properties and is said to be a good source of vitamins, especially vitamin A, vitamin C, and vitamin E, as well as folic acid. This amazing fruit consists of three times as many antioxidants as both wine or green tea.

Health Benefits Of Pomegranates:

Protects us from free radicals - Pomegranate is rich in anti-oxidants and thus protects our body from free radicals, which are responsible for premature ageing. Free radicals are formed by exposure to the sun and due to harmful toxins in the environment.
It acts as an oxygen mask - Pomegranate helps to pump the level of oxygen in our blood. Due to anti-oxidants present in pomegranate, it fights free radicals, reduces cholesterol, and prevents blood clots. All this eventually helps blood to flow freely and thus improve the level of oxygen in your body.
It thins the blood - Antioxidants present in pomegranate act as a ‘thinner for your blood’. The seeds of pomegranates prevent the blood platelets from forming clots and coagulating.
It lowers blood pressure - Punicic acid is one of the main constituents of pomegranate that help lower cholesterol, triglycerides, and reduce blood pressure.
Helps in digestion - We all know fiber is good for digestion. But due to our lifestyle where we are inclined towards eating junk food, we miss the goodness of fiber in our vegetables and fruits. Adding pomegranate to your everyday diet can be one of the best ways to include fiber in your daily routine.
Boosts immunity - Being rich in anti-inflammatory compounds, pomegranates are extremely healthy for those suffering from immune-related disorders like rheumatoid arthritis and osteoarthritis. They are also rich in vitamin C, which boosts antibody production and helps in the development of immunity. Pomegranates can thus help you maintain a healthy immune system and keep common illnesses and infections at bay.
Lowers stress levels - Apart from reducing the body’s internal oxidative stress, pomegranates also help lower psychological stress that you go through in your personal and professional life.

How To Store Pomegranate Seeds:

The best way to store peeled pomegranate arils is to keep them in an airtight container in the refrigerator for up to 8 days. I would recommend not washing the seeds, as water makes the arils turn soggy and brown.

Serves - 2

Ingredients:

2 cups pomegranate seeds,

1 cup water,

A dash of black salt,

A dash of lime juice,

Mint leaves for garnish

Method:

Add 2 cups of pomegranate seeds to the mixer jar.
Pulse for 5-10 seconds. Do NOT pulse for too long as the seeds may start to breakdown. Pulse just until the juice starts separating from the seed.
Pour the juice through a strainer. Using the back of a spoon gently press the seeds down so all the juice is separated from the seeds.
Add 1 cup of water to the filtered juice.
Add salt and lime juice as per taste.
Mix well and serve immediately.

Note:

Don't store the juice to use later. This will result in oxidation and start diminishing the nutritional value of the juice. Make the juice only when ready to serve.
If you wish to serve chilled, add chilled water instead of regular water. Additionally, you could replace the water with 2 cubes of ice instead.
Adding sugar is optional, however, any fresh juice is best consumed with its natural sugars.

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Onion Sambar Recipe | Vengaya Sambar | Arachuvitta Onion Sambar

Onion Sambar / Vengaya Sambar is one of the most popular sambar variety in South India. As it’s name suggests, the key ingredient of this sambar is Shallots/Madras Onions (small onion). It’s made using the freshly ground sambar masala (arachuvitta masala). The addition of shallots gives an excellent flavour and taste. It goes very well as a main course with hot rice and roasted potatoes, but it’s also a great accompaniment for Idli and Dosa as well. In restaurants it’s served as an accompaniment with idli / dosa, especially for the sambar idli, the idli’s are dunked in piping hot flavourful vengaya sambar!

Sambar is a staple in South India. It’s a tamarind based gravy with spices and cooked with tuar dal. Based on the preparation of spices, vegetable used, we can make many different varieties of sambar.

This Vengaya sambar is different from other sambar varieties as it has a distinct flavor coming from the pearl onions and no other veggies are added to this sambar. Also, fresh homemade sambar masala made by roasting and grinding the spices adds to the taste of this sambar. This vengaya sambar is mildly tangy and spicy in taste.

Different Types Of Sambar

There are numerous variety of sambars available in India.

Arachuvitta Sambar – Here the sambar is made using freshly made ground masala. This is considered as one of the authentic way to cook sambar.
Sambar using Sambar Powder – This is a quick way to make Sambar using readily available sambar powder. This saves time and effort to make the sambar.
Hotel Sambar – Restaurants always use some secret ingredients and ways of cooking to make it unique and special.
Tiffin Sambar – This sambar is made exclusively for serving it with Idli / Dosa. Here Moong Dal is used instead of Tuar Dal.
Udupi Sambar – There are slight variations in making Sambar in Udupi area.

Serves - 4

Ingredients:
150 gms madras onions, pealed,
1 cup Tuar Dal, boiled, mashed,
1 lemon sized tamarind,
1-2 sprig curry leaves,
1 tsp turmeric powder,
Salt as per taste,
Fresh coriander leaves,

For Sambar Masala To Grind:
6-8 red chillies,
1 tbsp coriander seeds,
1 tbsp chana dal,
3 tbsp freshly grated coconut,
¼ tsp asafoetida powder,
1 tsp oil,

For Tempering:
1 tbsp ghee,
1 tsp mustard seeds,
1 tsp fenugreek seeds,

Method:

Soak tamarind in water and extract the tamarind juice and keep it aside.
Cook the dal in a pressure cooker till it is soft and mash it nicely and keep it aside.
In a frying pan add 1 tsp oil. Add the red chillies, channa dal, coriander seeds, asafoetida, and coconut fry it until everything becomes golden colour. Allow it to cool down completely and then grind it into a fine paste. Set aside.
In a pressure cooker, add 1 tsp oil and add the mustard seeds. Once they crackle, add the onions and sauté until pink and translucent.
Add the tamarind extract, turmeric powder and little salt. Pressure cook this for 1 whistle and allow it to cool down before opening the lid.
Add the mashed dal and stir well to avoid lumps.
Now add the ground paste and mix well.
Add curry leaves, adjust the salt and consistency as required. Allow it to come to a rolling boil.
Prepare the tempering by heating ghee in a tadka pan. Add the mustard seeds and fenugreek seeds. Once the mustard seeds crackle add this to the boiling sambar.
Garnish with fresh coriander and serve hot.

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Egg Bhurji Recipe | Anda Bhurji Recipe

Also known as Anda Bhurji, Egg Bhurji is a spicy and flavourful Indian style scrambled eggs recipe that is quite famous in the streets of Northern and Western India. It is easy to make, healthy, and tastes delicious.

Egg Bhurji is a satisfying combination of scrambled eggs and spicy onion which you can have during any time of the day. This is loved for breakfast in India, as it is not only because of its heavenly taste but also because it is super easy to make. Not only breakfast, but you can also have it for any meal of the day. It is very similar to Akuri, a Paris breakfast dish but Akuri is runnier as compared to Bhurji.

This dish is especially loved by the ones who are going out for work on a regular basis or the ones who want to make something quick, healthy, and delicious for their breakfast or for their kid’s lunch box.

Watch the recipe video!

Homemade Egg Bhurji Versus Street Style Egg Bhurji

The difference between the Street Style and the Homemade Version of Egg Bhurji is of the special spice powder that the street vendors add while preparing this delectable dish which is the Pav Bhaji Masala. These two teaspoons of Pav Bhaji Masala add wonders to the dish by taking its taste to the top-notch level.

Variations In Egg Bhurji:

If you want the street style taste, use Pav Bhaji Masala in the Bhurji.
Do not miss the butter, it gives it a delicious taste.
Do not overcook the eggs. Cook till they are just cooked, as they will continue cooking even after you switch off the gas.
For more fluffy eggs, add in a little milk while whisking the eggs.
You can add in veggies such as Mushrooms, Green Onions, Tomatoes, Bell Pepper etc for extra nutrition and to make it wholesome.

Serves - 2

Ingredients:
6 eggs, beaten well,
1 large onion, finely chopped,
1 tsp cumin seeds,
1 large green chilli, finely chopped,
1 tsp turmeric powder,
4 tsp oil or butter,
Salt as per taste,
Green coriander, finely chopped,

Method:

Heat the oil in a pan. Add the cumin seeds. As it splutters, add the green chilli and onions. Stir fry until golden brown.
Add salt as per taste and turmeric powder and mix well.
Pour the beaten eggs over the onions and mix well.
Leave it as is for 2-3 mins without mixing. Then start mixing and scramble the eggs.
Mix well and allow the eggs to cook through. You will see the water evaporating and the color changing.
The colour of the eggs will turn golden brown and slightly crispy.
Garnish with fresh coriander and serve hot.

Serving Suggestions:

It goes really well with some hot Roti, Tawa Paratha, or even Lachha Paratha. You can also serve it with a Bread Toast for breakfast with a hot cup of Masala Chai or Filter Coffee.
But, if you wish to present it in Street Style, then serve it with either a few slices of bread or with some soft and crispy Laddi Pav.
You can also make a Bhurji Sandwich, by stuffing this spicy Bhurji in between two bread along with a slice of cheese and then toasting it or make a kathi roll along with spicy green chutney and some onion slices.

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Sakkarai Pongal | Sweet Pongal

Sweet Pongal is also known as Sakkarai Pongal in Tamil language and is a sweet dish made during festive occasions in South India. It is an important neivediyam for Lord Balaji. Our family diety being Lord Balaji, it's crucial that we start all puja's with a neivediyam of Pongal and Vadai to God.

I have made this in the pressure cooker, but can be made in the traditional way by boiling rice and dal and adding jaggery to it. This is time consuming but tastes way too delicious than the pressure cooked one.

Important Points While Preparing Sweet Pongal:

Sweet pongal is always prepared from jaggery which also makes it more flavourful. But as an alternative, you can also use white crystal sugar or brown sugar as a replacement.
I normally use sona masuri rice in this recipe and I recommend the same.
Make sure it is cooked well before the jaggery syrup is added to it otherwise it will not mix well.
The temple style sakkarai pongal recipe typically contains camphor added to it in a small quantity. If you wish to have authentic one, feel free to add a crushed small portion of it at the end of recipe.

Serves - 4
Ingredients:
1 cup plain rice,
1/2 cup moong dal,
1-1/2 to 2 cups jaggery, crushed,
6-8 cashews,
6-8 raisins, (optional)
1 tsp cardamom powder,
1/4th cup ghee,
4 cups water,

Method:

Dry roast moong dal and set it aside.
Wash the rice and moong dal. In a pressure cooker, add the rice and dal, add 4 cups of water cook on medium flame for 4 whistles.
Once the pressure is released, open and mix well mashing the dal and rice together.
In another vessel, add the jaggery and about 1-2 tsp of water. Allow it to melt completely. Now using a tea strainer, pass this jaggery syrup through it into the mashed rice. This process is important because sometimes the jaggery has impurities and if added directly to the rice, it will spoil the taste completely.
Switch on the stove and stir the rice mix well on a low-medium flame.
In a tadka add the ghee and fry the cashews.
Pour this ghee little by little and keep on stirring till pongal leaves the sides of the vessel.
Add powdered cardamom lastly and mix well.
Serve hot with a generous serving of ghee!!!

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One Pot Kala Chana Pulao | One Pot Black Chickpea Pilaf

Kala chana pulao is a pulao of black chickpeas and rice seasoned with aromatics and spices. This high-protein, high-fibre, low-fat one-pot meal is a quick and convenient option when you are in a hurry or just too tired to cook an elaborate meal, but still want to eat delicious food.

This easy kala chana pulao recipe for a healthy, nutritious, wholesome meal, which is also delicious, flavourful, and satisfying. Added bonus: it’s vegetarian and vegan friendly.

Kala Channa Pulao makes a complete meal by itself. The carbohydrate from the rice and the protein from the channa together add great nutritional values to the meal. And the combination of spices add flavor and taste, making it delectable as well. This kala chana pulao recipe is a wonderful dish for weekend lunches, dinner parties, and potlucks. It’s also a great lunch box option for both children and adults.

Ingredients:
1.5 cups kala chana, washed, soaked, boiled, drained,
2 cups India Gate Basmati rice, washed and soaked for 20 minutes
1 large onion, diced length wise,
1 medium to large tomato, diced,
1 tbsp ginger and garlic paste, hand pounded,
2-3 green chillies, slit lengthwise,
8-10 fresh mint leaves, chopped
2-3 tbsp fresh coriander, chopped
2 tbsps oil,
1 tsp ghee,
1 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp coriander powder,
1 tsp jeera powder,
1 tsp garam masala powder,
Juice of half a lime,
Salt to taste

Whole Masalas:
1 tsp cumin seeds,
1 tsp fennel seeds,
1 bay leaf,
2 inch cinnamon stick,
1 green cardamon,
1 black cardamon,
1 star anise,
3-4 cloves,

Method:

Heat oil and ghee in a pressure cooker and add all the whole masalas and saute well.
Add the onion, green chillies and ginger garlic paste and saute until translucent.
Add the tomatoes along with a little salt, turmeric, red chilli, coriander, cumin powders and mix well. Cook until tomatoes have cooked completely.
Add the kala chana and garam masala powder and saute well.
Add the soaked basmati rice and add 4 cups of water.
Add the chopped coriander, mint leaves and squeeze half a lime also. Adjust the salt. Cover and cook for 2 whistles and allow the pressure to come down completely before opening.
Transfer the kale chana ka pulao into a serving plate and garnish with fresh coriander sprig and serve hot.

Serve this pulao with raita as a part of your regular meal or make it a part of your lunch or dinner party menu or pack it up in your lunchbox. I'm pretty sure, this is one of those dishes that if made once, will be made again and again.

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Chivda Recipe | Thin Poha Chivda

Chivda or Poha Chivda is a quick and easy tea time snack made with poha (flattened rice), dry fruits, peanuts, and spices. There are many variations of making this popular snacks also called as farsan or namkeen.

This is a Maharashtrian style quick and tasty dry snack made from thin poha (flattened rice), dry fruits, peanuts, and spices. A healthy vegan snack that tastes too good as an evening snack. This version of poha chivda is made mostly during Diwali festival as a savory dry snack.

This chivda is mildly spiced. It has the crisp texture from the roasted poha along with the nuttiness from the peanuts and cashews. Preparing chivda during Diwali is one easy task as the recipe is simple and a quick one.

Just gather all the ingredients. Then roast the poha, fry the dry fruits, temper the masala and assemble. The chivda is ready in less than 20 to 25 minutes. This chivda is made from thin poha and not thick poha.

Some important points to bear in mind while roasting thin poha:

Firstly use a heavy thick bottomed pan or kadai with handles and roast on a low flame.
Instead of stirring, the poha should be tossed and shaken in the pan by shaking the pan. If stirred too much the thin, delicate, papery poha break.
Do not roast on a high flame as then the poha will get burnt or browned and break.

Ingredients:

1 kg thin poha,
1 cup whole groundnuts,
1/2 cup fried gram (chutney dalia),
1/2 cup thin dry coconut slices,
1 tbsp fennel seeds,
1 tbsp sesame seeds,
1 tbsp poppy seeds,
1 tbsp coriander seeds,
8-10 green chillies,
15-20 curry leaves,
1 tsp asafoetida powder,
1 tsp turmeric powder,
3 tsp dry mango powder,
4 tsp granulated sugar,
1/2 cup groundnut oil,
Salt to taste

Method:

Wash and pat dry green chillies and curry leaves. Cut green chillies into thin slices.
Dry roast poha in a big kadai on low flame for 3-4 mins until it is crisp. Remove it on to a newspaper and spread it out. Allow it to cool. Alternatively you can keep it in sun for 2-3 hrs.
Heat oil in a kadai. Add ground nuts and fry for 2-3 mins. Add the dry coconut slices and fry for another 2-3 mins.
Now add the dalia, coriander seeds, fennel seeds, poppy seeds, and sesame seeds.
Next add the green chillies and curry leaves. Turn off the heat. And set the pan aside.
Once a little cooled, add the turmeric powder and asafoetida powder.
Once completely cooled, mix the poha little by little until the white poha completely takes the oil and turmeric color.
Add the salt as per taste, sugar and dry mango powder. Mix well.
Allow it to cool completely and then store in an air tight container.

Enjoy this chivda as a tea time snack. This is healthy as you know what has gone into the chivda and can control the ingredients accordingly.

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Aloo Poha | Kanda Batata Poha | Onion Potato Poha

Aloo Poha or Batata Poha is a traditional Maharashtrian recipe made using flattened rice or Poha and potatoes. It is a combination of sweet, spicy, tangy and crunchy, all packed in one dish. This is a regular breakfast dish in our house.

In the market, two kinds of poha are available. The thick variety and the thin variety. You can use thin or thick poha for making this dish except that the soaking time varies. I prefer the thick variety as it retains its shape after soaking. The thin variety kind of becomes crumbly and mushy, which I don't prefer.

In Maharashtra, this is a street food. We would see many vendors serving poha in the wee hours of the morning. Usually they serve it along with a tarri which is a liquid gravy which is made extremely spicy and a piece of tomato. This is also called tarri poha.

Serves 4

Ingredients:
4 cups poha or flattened rice,
2 medium sized potatoes, cut into small cubes,
2 medium sized onions, finely chopped,
1/2 cup peanuts,
3-4 green chillies, finely chopped,
8-10 curry leaves,
1 tsp cumin seeds,
Juice of one lime,
1 tsp sugar,
Salt as per taste,
2 tbsp oil

Method:

Wash the poha (flattened rice) in a vessels and drain out the water completely. Allow it rest while you get on with the rest of the preparation.
Heat oil in a pan and roast the peanuts and set it aside.
In the same oil, add cumin seeds and once they splutter, add the onions, green chillies, and curry leaves and fry until it becomes translucent.
Add the potatoes, turmeric powder, enough salt for the potatoes, and mix well. Cover and cook until potatoes are done.
Add the puffed up flattened rice and mix well. Add sugar, lemon juice and adjust the salt. Mix well and cover for 5 mins.
Garnish with green coriander and peanuts.
Serve hot topped with sev.

Serve this easy peasy breakfast recipe along with a hot cup of Adrak Wali Chai or Coffee.
Often freshly grated coconut, pomegranate, and/or various types of Sev are used as garnishing. Finely chopped onions can be added to serve it just like the roadside stalls in the wee hours of the morning in many parts of Maharashtra.

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Chettinadu Chicken Curry

Spicy, full of flavors and hearty, Chicken Chettinadu is a delicious chicken curry from the Chettinadu region of South India. It can be made dry or with gravy. You will find this one on the menu of almost every South Indian restaurant.

The ingredient that makes the onion tomato base of this dish different from others is the freshly grounded Chettinad masala, ginger garlic paste, curry leaves and green chillies.

Chettinad masala gives it a hot and spicy flavor. It includes simple ingredients such as coriander seeds, cumin seeds, black peppercorns, and red dry chillies. Get the masala ready beforehand so that it takes less time to cook Chettinad Chicken.

Serves - 4

Ingredients:

1/2 kg chicken, washed and drained,

1 medium onion, grated,

1 medium onion, finely chopped,

1 medium tomato, grated,

1 medium tomato, finely chopped,

2-3 tbsp curd,

1 tsp ginger garlic paste,

8-10 curry leaves,

2 whole red chillies,

2 whole green chillies,

1 + 1 tsp turmeric powder,

2 tsp pepper powder,

2-3 tbsp roasted spice powder, (adjust as per spice intake)

2-3 tbsp oil,

Salt as per taste,

Chettinad Masala Powder:

1 tbsp pepper corns,

1 tbsp tsp cumin seeds,

2 tbsp coriander seeds,

4 dry red chillies,

Method:

Marinate the chicken with 1 tsp turmeric powder, a little salt and curd and set it aside for 15 mins.
Dry roast all the ingredients mentioned in the Chettinad Masala Powder separately until a nice aroma comes. Grind it dry into a fine powder. Cool and store it in an air tight container.
Next, heat oil in a heavy bottomed pan, add the broken whole red chillies, chopped onions, curry leaves and saute until translucent.
Add the grated onion and ginger-garlic paste and saute well on high flame.
Add the chopped tomatoes and saute further on high flame. Once it comes together as as thick paste add the grated tomato.
Reduce the heat and add slit green chillies, turmeric powder, 1 tsp of black pepper powder, and 1 tbsp of the roasted spice powder. Mix well.
Once the oil separates, add the marinated chicken along with the marinade. Adjust the salt and cover and let it cook in low heat for 10-12 mins. Keep stirring occasionally.
Once cooked, add 1-2 tbsp of the roasted spice powder and 1 tsp of black pepper powder. Mix well and switch off the heat. Allow it to sit for 5 mins before serving.
Serve hot with rice or parathas.

Chettinad cuisine has a predominant flavouring of coriander, curry leaves and the heat from black pepper. This may not be as authentic as you can get in Chettinad, however I think I did justice to it. This Chicken Chettinad tastes great with Steamed Rice, Biryani, Laccha Paratha, Phulka, Kerala Parotta, or Tawa Paratha.

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Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme