mixed til chikki recipe | mixed sesame seeds chikki | til ki chikki | iron rich til gud chikki | with 28 amazing images.
iron rich til gud chikki is a traditional Indian brittle (sweet) made of roasted sesame seeds and jaggery on the festive occasion. Learn how to make mixed til mixed til chikki recipe | mixed sesame seeds chikki | til ki chikki | iron rich til gud chikki |
Sesame seeds are known as til in Hindi and jaggery is known as gud so when chikki is made with sesame seeds and jaggery it's called til gud chikki. Shiny white teeth and robust strong bones need a daily dose of calcium, and what better way to provide this essential nutrient than in the form of a crunchy mixed til chikki!
The ingredients of this mixed sesame seeds chikki such as sesame seeds, almonds and jaggery, are all calcium-rich foods, which help you avoid and overcome calcium deficiency.
We have used a mixture of white and black til to give a balanced flavour and attractive appearance to this Jar Snack, which is also very handy to carry this iron rich til gud chikki in a dabba to school or office, to munch on when you feel hungry.
Tips to make mixed til chikki: 1. Keeping this greased thali and rolling pin ready is important as once the mixture has been cooked, it has poured on the greased thali immediately. 2. To check if the jaggery is caramalised, drop the caramalised jaggery in ice cold water and it should form a hard ball. 3. Immediately pour the entire mixture over the greased thali or a smooth stone surface. If you don't do so it will form a hard shape which will prevent you from rolling. 4. When cool, cut into square pieces. 5. Number of chikki pieces depends on how thin you roll.
Enjoy mixed til chikki recipe | mixed sesame seeds chikki | til ki chikki | iron rich til gud chikki | with detailed step by step photos. A mouth-watering laddoo made of sesame seeds and crushed peanuts, which will make your taste buds jump with joy! Dry roasting the sesame boosts the aroma and flavour of this laddoo phenomenally. Crushed peanuts and jaggery also add to the fabulous taste of this laddoo, which is quite easy to make in the microwave oven.
Add a little fruit salt while melting the jaggery in the microwave oven as it helps to get the right texture of the syrup, which in turn results in the perfect Til ke Laddoo. Store this delightful Til Ladoo in an airtight container, to enjoy with your family whenever you wish. crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki | with 18 amazing images.
crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki is one of the most popular amongst chikkis, the crushed peanut version being as popular as the whole one. Learn how to make crushed shing dana chikki.
To make crushed peanut chikki, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for few more seconds. Add the roasted crushed peanuts and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Divide the mixture into 2 equal portions. Pat a portion of the mixture, with greased hands and roll it using a greased rolling pin to make 300 mm. (12”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Repeat step 7 to 9 to make 1 more batch of chikki. Break into pieces and store it in an airtight container in a cool and dry place.
Crushing the peanuts increases the aroma of the chikki, and enhances the flavour too as the peanuts and jaggery mix more uniformly. The texture of crush peanut jaggery chikki is also quite different, somewhat softer, which makes it convenient for elders also to enjoy.
This detailed recipe gives the step-by-step procedure to prepare of crush peanut chikki for Makar Sankranti. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. It stays fresh in an airtight container for at least one month!
Tips for crushed peanut chikki. 1. When making the chikki, you must take care not to crush it in a mixer as it will get too soft – use a nut-crusher for the purpose. 2. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 3. Roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki.
Enjoy crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki | with step by step images.
ponkh chilla recipe | healthy hurda pudla | ponk pancake | with 19 amazing images.
This ponkh chilla is not just delicious and healthy - it is also seasonal! Before the season for ponkh ends we suggest you try this recipe atleast once! Its great as a snack or even as a complete meal with some fresh coriander chutney! Learn how to make ponkh chilla recipe | healthy hurda pudla | ponk pancake |
Ponkh, or tender, juicy pods of jowar is a special winter crop that is very famous in Gujarat. Only for a short duration in winter, it is possible to harvest young jowar grains that are so juicy and tender.
Hence, the Gujaratis feel quite upbeat about it, and even throw parties to celebrate the harvesting of the ponkh. It is used raw, roasted or sautéed to make many recipes.
Here is a ponkh chilla, which is very different from the regular besan chila that you usually make. The addition of ponkh gives it a very nice, succulent mouth-feel.
Serve these healthy hurda pudla to relish them immediately after preparation. You can also try other chilla recipes like yellow moong dal paneer pudina chilla or nutritious chilla.
Tips to make ponk chilla: 1.Adding rice flour make the chilla more flavourful and crispy. 2. Make sure you serve the chilla immediately for the best flavour. 3. The ponk grains should be green in color, soft, clean, dust free and without any infestations or foul odor.
Enjoy ponkh chilla recipe | healthy hurda pudla | ponk pancake | with detailed step by step photos. God’s favourite offering, and man’s favourite prasad! Yes, the Sweet Pongal has won this contest hands-down.
For generations, South Indians have believed the Sweet Pongal or Sakkarai Pongal to be one of the best offerings to God, as it combines rice and dal with jaggery and spices, all being auspicious ingredients with a positive connotation.
The taste, understandably, is divine! The rich flavour and aroma of jaggery, together with the magical tinge of spices makes this a droolworthy delicacy.
Dry roasting the dal before cooking also boosts its aroma, making the flavour of the dish richer too. As a variant of this Sweet Pongal, sometimes the rice and dal are cooked in a mixture of milk and water. This gives the sweet dish a milky taste and luscious mouth-feel.
Sweet Pongal is compulsorily made for the Pongal festival. Freshly-harvested rice, if available, is used to make the Sweet Pongal, in new earthen pots!
Imagine the heady aroma that emanates from the streets of South Indian villages as every household makes this heavenly dish in their courtyard on Pongal day!
Also do try other South Indian sweets like Imarti , Churna and Mysore Pak . coconut chikki recipe | kopra chikki Indian recipe | kopra chikki with jaggery | Lonavala style coconut chikki | nariyal ki chikki | with 14 amazing images.
This kopra chikki Indian recipe is quite unique in its flavour and texture. It is thinner than most other chikkis, has an exhilarating crispness, and the rich flavour of coconut and jaggery. Here is a detailed step-by-step recipe that shows you how to make coconut chikki at home.
This Lonavala style coconut chikki makes use of desiccated coconut. It is easily available in the market and also known as sukha grated nariyal. The chikki made with this nariyal is also less brittle and slightly soft to be enjoyed by senior citizens who often have chewing problems.
To make coconut chikki, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 2 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for a few more seconds. Add the desiccated coconut and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 325 mm. (13”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place.
While peanut chikki is more common during Sankrant, this kopra chikki with jaggery is also quite famous. Most of us on returning from Lonavala love to pack this chikki to enjoy this crunchy sweet for days after our outing. Try making it at home. It takes less than 20 minutes.
Tips for coconut chikki. 1. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. 2. Be very quick while cooking jaggery, as it tends to burn quickly. 3. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 4. Rolling immediately is also important. You may have to bear little heat, but once it cools down rolling is not possible.
Enjoy coconut chikki recipe | kopra chikki Indian recipe | kopra chikki with jaggery | Lonavala style coconut chikki | nariyal ki chikki | with step by step photos.
coconut pachadi recipe | coconut raita | kobbari pachadi | with amazing 12 images
coconut pachadi recipe is a South Indian style coconut raita.
Well, if you like dips and raitas, check out their South Indian equivalent – the refreshing raitas! coconut pachadi is a nice and creamy raita from derived from Andhra Pradesh. There are different versions to this coconut raita and this is our version of it.
South Indian prefer eating coconut pachadi as a side dish along with their meal. coconut pachadi is super quick and easy to make, not even an amateur can go wrong with this one. The magic touch which is the tempering of mustard seeds and curry leaves give coconut pachadi an amazing delicious taste and perk up the flavours.
coconut pachadi is made by combining thick curds with veggies or other ingredients. The highlight of any pachadi is the traditional tempering, which adds an irresistible aroma to the simple coconut pachadi making it irresistible. Here is a delectable pachadi made of coconut and curds, perked up with ginger and green chillies.
You will love the mellow yet tangy flavour of this coconut pachadi with the pleasant crunch of coconut. Keep all the ingredients ready, but mix in the curd just before serving, so that it remains thick and creamy.
Serve coconut pachadi fresh with tangy, spicy rice preparations like Tamarind Rice or Tomato Rice.
Learn to make coconut pachadi recipe | coconut raita | kobbari pachadi | with detailed step by step recipe photos and videos below. puffed rice and sesame bars recipe | Indian sesame puffed rice gud bars | kurmura jaggery bars for kids | with 22 amazing images.
puffed rice and sesame bars recipe | Indian sesame puffed rice gud bars | kurmura jaggery bars for kids is a sweet indulgence which is loved by people of all ages. Learn how to make Indian sesame puffed rice gud bars.
To make puffed rice and sesame bars, put the jaggery in a broad non-stick pan and cook on a slow flame for 3 to 4 minutes or till the jaggery turns light brown in colour, while stirring continuously. Remove from the flame, add all the remaining ingredients and mix well. Pour this mixture onto a greased marble or stone surface. Using a large greased rolling pin, roll out the mixture to a 150 mm. X 112 mm. (6" x 4½ ") rectangle and 12 mm. ½ thickness. Cut into 75 mm. X 27 mm. (3" x 1½ ") bars. Store in an air-tight container.
Kurmura jaggery bars for kids is a timeless, traditional treat that has been enjoyed by generations of Indian kids. Crisp puffed rice and aromatic roasted sesame seeds bound together with jaggery and spiced mildly with cardamom, the bars cast a culinary spell that binds young ones speechless with joy!
Overflowing with iron and carbohydrates, this energy-giving delight is ideal for kids. The Indian sesame puffed rice gud bars can be carried to school for short breaks and shared with friends. Adults will love to indulge in this sweet bar. Close your eyes and roll a mouthful of this bar on your tongue and lose yourself in its crunchy texture and sweet taste.
Roasting the puffed rice and sesame seeds is very important to get the perfect crunchy texture of puffed rice and sesame bars. If you roast them in advance, then remember to store them in an air-tight container.
Tips for puffed rice and sesame bars. 1. Before you begin making the chikki, remember to grease the surface on which you are going to spread the mixture with oil. 2. Remember to melt jaggery on a slow flame so it doesn’t burn. 3. Store puffed rice and sesame bars recipe | Indian sesame puffed rice gud bars | kurmura jaggery bars for kids | in an airtight container for 7 days.
Enjoy puffed rice and sesame bars recipe | Indian sesame puffed rice gud bars | kurmura jaggery bars for kids | with step by step photos.
bajra kanji recipe | Indian style savoury bajra porridge | bajra raabdi | with 15 amazing images.
Indian style savoury bajra kanji is a healthy, quick porridge. Learn how to make bajra kanji recipe | Indian style savoury bajra porridge | bajra raabdi
Traditional bajra kanji that has its origin from Rajasthan, it is savoured as a soul-warming breakfast. With the goodness of bajra flour and curd this recipe is wholesome and most recommended for people having fluid restrictions.
Rajasthani cuisine amazes us by its simple yet mouthwatering foods. The bajra raabdi, a combination of curd and bajra flour, is cooked for a few minutes with minimal ingredients for flavouring. Yet, the bajra kanji tastes so fabulous.
Bajra also abounds in fiber and thus it is a suitable choice for diabetics. With a few basic ingredients from your pantry and a couple of minutes on hand, you can serve an Indian style savoury bajra porridge in no time.
With only 28 calories per serving of bajra kanji, this recipe works well for weight loss.
Pro tips to make bajra kanji: 1. Adjust the amount of water to your liking. If you want a thinner porridge, add more water. If you want a thicker porridge, add less water. 2. Whisk the mixture well to make it lump free. 3. Stir constantly to prevent the porridge from sticking to the bottom of the pan.
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malai ghevar recipe | rabdi ghevar | ghevar with rabri | with 39 amazing images.
malai ghevar is a honeycomb shaped delicacy made using plain flour and ghee that has originated in Rajasthan. Learn how to make malai ghevar recipe | rabdi ghevar | ghevar with rabri |
malai ghevar, also called rabdi ghewar, is a Rajasthani delicacy made if different shapes and are either sweetened with syrup or served topped with sweet rabdi and some dry fruits.
When you take a bite of this rich, exotic, and lip-smacking rabdi ghevar dessert, you feel the joyride of a wonderland. It turned out so lip-smacking and looked utterly gorgeous as well.
ghevar with rabri are earmarked as a traditional dish for some special rituals and festivals. They are generally prepared for the Teej or rakhi festival. But you can enjoy these at any time of the year by just following the recipe.
Tips to make malai ghevar : 1. Make sure the batter is chilled everytime you make perfect ghevar. 2. Gently loose the sides of the ghevar otherwise it will break. 3. This is the Ganj shown in the picture used to make ghevar. 4. Make sure ghee should be hot enough everytime you make ghevar. 5. Do not add too much batter at a time, as it splutters and settles at the sides of the ganj. Once the spluttering reduces keep pouring little batter in the centre. 6. You can store the ghevar with sugar syrup in an air tight container for 1 week. 7. Do not pour hot sugar syrup on the ghevar. 8. Pouring sugar syrup on the ghevar placed on the rack ensures that the excess sugar syrup is drained. 9. Serve the ghevar within 2 hours after applying rabdi on it or else it becomes soggy.
Enjoy malai ghevar recipe | rabdi ghevar | ghevar with rabri | with detailed step by step images.
kuttu paratha recipe | kuttu roti recipe | buckwheat paratha for vrat, fasting | with 20 amazing images.
Kuttu Ka Paratha: A Nutritious Delight for Fasting
Kuttu Ka Paratha, also known as Buckwheat Paratha, is a popular Indian flatbread made from kuttu flour (buckwheat flour). It holds a significant place in Indian cuisine, especially during fasting periods observed by individuals following Hindu traditions. This nutritious and flavorful paratha is not only delicious but also offers several health benefits. Here's a note on the delightful kuttu ka paratha:
Ingredients for kuttu ka paratha
1. Kuttu Flour (Buckwheat Flour): The main ingredient, kuttu flour, is gluten-free and rich in nutrients such as fiber, protein, and essential minerals.
2. Boiled Potatoes: Boiled and mashed potatoes are often added to the dough to enhance texture and binding.
3. Green Chillies: Finely chopped green chilies add a hint of spiciness to the paratha, enhancing its flavor.
4. Rock Salt (Sendha Namak): Rock salt is used instead of regular salt during fasting periods, adhering to dietary restrictions.
5. Ghee (Clarified Butter) or Oil: Ghee or oil is used for cooking the parathas on a griddle or tava.
Preparation for kuttu ka paratha
1. Preparing the Dough : Kuttu flour is mixed with boiled and mashed potatoes, finely chopped green chilies, cumin seeds, coriander and rock salt to form a soft and pliable dough. Warm water is added as needed to bind the ingredients together.
2. Resting the Dough: The dough is allowed to rest for a brief period to ensure proper hydration and to improve its texture.
3. Rolling and Cooking: Small portions of the dough are rolled out into discs on a wet muslin cloth and cooked on a hot griddle or tava with a little ghee or oil until both sides are golden brown and crispy.
4. Serve Hot: kuttu ka paratha is best served hot, accompanied by yogurt, aloo sabzi (potato curry), or any other fasting-friendly side dish.
Health Benefits of kuttu ka paratha
1. Gluten-Free: Kuttu flour is naturally gluten-free, making it suitable for individuals with gluten intolerance or sensitivity.
2. Nutrient-Rich: Buckwheat flour is rich in fiber, protein, and essential minerals such as magnesium, iron, and zinc, providing a nutritious option during fasting periods.
3. Satiety: The combination of fiber and protein in kuttu flour and potatoes helps in providing a feeling of fullness and satiety, making it a satisfying meal option during fasting.
4. Energy Boost: The carbohydrates from kuttu flour and potatoes provide a quick and sustained source of energy, which is beneficial during periods of restricted eating.
Cultural Significance of kuttu ka paratha
kuttu ka paratha holds cultural significance in Hindu traditions, especially during festivals such as Navratri and Mahashivratri, when individuals observe fasting rituals. It is also consumed during other religious fasting days like Ekadashi and during the fasting month of Shravan.
kuttu ka paratha is not just a fasting recipe; it's a wholesome and flavorful dish that offers nourishment and satisfaction during periods of abstinence. Its delicious taste, coupled with its nutritional benefits and cultural significance, makes it a beloved part of Indian cuisine, cherished by millions during fasting periods.
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