Jaggery Recipes, Jaggery (Gur) Sweet Recipes

The famous gujarati ‘ras-puri’ meal is incomplete without fajeto! fajeto cannot be classified as kadhi, dal or subzi… it is a class apart from any other recipe. What else can you expect from a classical preparation of mango juice cooked together with curds, besan and select spices? despite its unique charm and magical taste, fajeto is surprisingly quite light on the stomach!

Varan refers to traditional Maharashtrian lentil-based dishes. Here, cooked toovar dal is perked up with fenugreek leaves and tasty spice powders and pastes. An aromatic tempering adds to the traditional charm of the Methiche Varan, making sure that its aroma and flavour remind you of mom’s cooking! Indeed, this is a homely and satiating treat that you will thoroughly enjoy, when had with a bowl of hot rice or a few phulkas , you can also add on subzis like Batata Ani Flower Cha Rassa or Bharleli Vaangi and Onion Tomato Koshimbir to round up your meal.

dalimbi usal recipe | val usal | Maharashtrain usal | healthy usal | with 52 amazing images. Here is a tongue-tickler Maharashtrain usal from the Marathi culinary files! Learn how to make dalimbi usal recipe | val usal | Maharashtrain usal | healthy usal. | dalimbi usal, a traditional accompaniment to rice and rotis is made by cooking field beans with a traditional tempering, tangy kokum and everyday spices. Jaggery creates a nice sweet and sour effect, while other ingredients like ginger, onions and coriander add their peppy touch to this Maharashtrian vaal preparation. You will notice that this dish uses a lot of coriander, and not just a sprinkling of it. This is essential to improve the aroma and flavour of the vaal usal. Serve along with Chawal Bhakri, Methiche Varan, Dodkyacha Bhaat and Shrikhand for a lip smacking and delicious meal. Tips to make dalimbi usal: 1. Serve Maharashtrian usal with jowar bhakri. 2. Serve vaal ki usal with rice. 3 .You can add chilli powder instead of Malvani masala. You can use store brought Malavani masala. Enjoy dalimbi usal recipe | val usal | Maharashtrain usal | healthy usal |

Mysore chutney recipe | South Indian Mysore chutney | with 17 amazing images Kannada cuisine is generally marked by the moderate use of coconut and jaggery in almost all accompaniments. Here in the Mysore chutney, these ingredients come together with a combination of dals, tamarind and spices. This South Indian Mysore chutney can be spread on the inner side of dosa and topped with Potato Bhaji, to make Mysore Masala Dosa. Notes on South Indian Mysore chutney. 1. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste. 2. Add the jaggery. It balances the sourness from tamarind pulp. 3. Add the coconut. Coconut is a major ingredient of most South-Indian chutneys.It enhances the flavour and adds to their bulk. You can also serve this South Indian Mysore chutney with other South Indian snacks like idli, Medu Vada, Maddur Vada, Assorted Uttapa Platter, Urad Dal and Vegetable Appe, Quick Idiyappam and Spinach Appam. Enjoy how to make Mysore chutney recipe | South Indian Mysore chutney | with detailed step by step photos and video below.

Jowar flour substitutes for wheat flour and rava in this satiating sheera. Bananas add extra flavour, compensating for the bland taste of the jowar flour. Eat the sheera immediately to prevent it from turning lumpy. Make this recipe as much as possible close to the serving time.

Bharwan Baingan always means a dose of excitement for your taste buds, whether it is made the Punjabi way with a rich coconut-based masala, or in a healthy way with less oil! Here is a super tasty version of Bharwan Baingan, in which the brinjals are stuffed with a sweet, tangy and spicy besan mixture before pressure-cooking. The pressure-cooking methods enable you to get the same traditional taste without using oodles of oil! You will enjoy the multi-faceted flavour of this dish, which tastes awesome with hot rotis .

peru ki sabzi recipe | amrood ki sabzi | guava sabzi | with 21 amazing images. amrood ki sabji is an easy and simple curry made using ripe guavas. Learn how to make peru ki sabzi recipe | amrood ki sabzi | guava sabzi | Guava, when cooked with miscellaneous spice powders, a dash of jaggery and a traditional tempering transforms into an excellent accompaniment for rotis and puris . The peru ki sabzi recipe has its know uniqueness of fruity, spicy flavours. You will not only enjoy the fruit-spicy flavour of this guava sabzi, but also benefit from the nutrients that guava gives you. It is one of the richest sources of fibre and a great source of vitamin C too. Tips to make peru ki sabji: 1. Make sure you use nicely ripped peru. 2. Instead of jaggery you can use sugar. 3. Serve peru ki sabzi hot with satpadi paratha. Enjoy peru ki sabzi recipe | amrood ki sabzi | guava sabzi | with detailed step by step photos.

This dish is also called sukhadi in some parts of Gujarat. This is a version of Golpapdi , that is served warm and not cut into the traditional diamond shaped cubes. The trick to making this version is to add the gur after the wheat and ghee mixture has cooled slightly and yet allows the gur to melt and caramelize thus giving it a characteristic crunch. The milk is added to keep the golpapdi in a soft molten stage. To serve this recipe immediately is very important. Here are some more desserts you can make in you microwave - Chocolate Mug Cake , Til Ke Ladoo , Sooji Ka Halwa and Meetha Chawal .

Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. In this exciting variant of the popular dish, the wheat flour dough is flattened and stuffed with a spicy and succulent potato mixture and then added to the dal. Kokum gives the dal a really tangy taste, while jaggery gives it a mild and enjoyable sweetness. While a couple of flavour-enhancers like ginger and green chillies boost the taste of the dal further, a traditional tempering gives it an appetising aroma. Cooking the stuffed wheat flour dumplings in the dal gives it a unique taste and texture. Indeed, the Stuffed Potato Dal Dhokli is a delicacy that none can resist, especially if served hot and fresh with a dollop of ghee. Other dal dokhli variations Soya Methi Dal Dhokli , Methi Dal Dhokli and Dal Dhokli .

til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe | with 20 amazing images. til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe is a famous Indian sweet most known for its crunchiness and made during the festival of Makar Sankranti in India. Learn how to make til dry fruit gud chikki. To make til and dry fruit chikki, heat a deep non-stick pan, add the sesame seeds and dry roast on a medium flame for 5 to 6 minutes. Remove and keep aside. In the same deep non-stick pan, add the almonds and pistachios and dry roast on a medium flame for 1 minute. Remove and keep aside. Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Add the roasted sesame seeds, almonds and pistachios and mix very well. Immediately transfer the entire mixture on the back side of the greased thali or a smooth greased stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin. Cut it into 13 mm. X 13 mm. (½’’×½’’) square pieces using a sharp knife. Allow it to cool completely. Serve or store in an air-tight container and use as required. A tasty and energy-dense bar - dry fruit til chikki, which you ought to carry around in a small box in your handbag, if you tend to feel tired often! Nutritious jaggery replaces sugar in this wonderful chikki, while iron-rich til imparts a nice texture and intense aroma to it. Suitable for all age groups, this chikki is quite handy to carry around in a dabba to school or office. Rich in nutrients like protein and iron this til dry fruit gud chikki will beat fatigue and satisfy your sweet tooth in one shot. The quantity of ghee used in this recipe is very less, thus this is a good option to satisfy your sweet tooth. Minute amounts of ghee in diet help in lubricating the joints and help in the absorption of fat soluble vitamins like vitamin A, D, E and K. The almonds in crispy til dry fruit chikki Sankranti recipe are rich in vitamin E and antioxidant flavonoids which helps reduce inflammation in the body and protect the heart. Almonds is an extremely rich source of MUFA (mono unsaturated fatty acids) which improves your overall heart health. This chikki can be enjoyed by heart patients in small quantities occasionally. If you are serving this til and dry fruit chikki to kids, use a sharp cookie cutter to shape this chikki into interesting forms. Alo try other chikkis like Mixed Til Chikki, Oats and Walnut Chikki and Peanut Chikki. Tips for til and dry fruit chikki. 1. Ensure to keep stirring continuously while dry roasting to prevent the seeds at the bottom of the pan from burning. 2. Be very quick at every stage of this recipe because if the ingredients are slightly overcooked, you will not get the perfect texture or you might get a slight burnt after-taste. 3. Roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki. 4. Make the cut marks of desired shape on the chikki, while it is yet hot. After cooling, it is difficult to break it into pieces of desired shape. Enjoy til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe | with step by step images.

Here is a tongue-tickling curry of sprouted kala chana, cooked with whole spices, ginger-green chilli paste and jaggery. Medium-spicy with a mild sweetness, the Kala Chana Ambti has a very homely flavour, which literally makes you lick your fingers with delight after you’re done. Had with a bowl of hot Cooked Rice or Chapatis it gives you the satisfaction of having had a wholesome and tasty meal.

Mysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with 65 amazing images. This is Mumbai’s own version of Mysore masala dosa. While the traditional Mysore masala dosa features chutney-smeared dosas with a simple potato masala rolled inside it, Mumbai’s street vendors offer a more exotic version, in which crispy dosas are smeared with a sweet, spicy and tangy Mysore chutney and rolled up with a unique masala of chopped and grated veggies perked up with our very own pav bhaji masala. This gives it an absolutely peppy and ‘local’ taste, as well as an interesting mouth-feel! Very sumptuous, this snack is nothing short of a complete meal, when served with hot sambhar and fresh coconut chutney . I would like to suggest 7 tips to make the perfect Mysore masala dosa. 1. In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter. 2. Add some sooji (rava) to get crispy brown dosas. 3. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 4. To make the Mumbai style roadside Mysore masala dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas. 5. Sprinkle little water on the tava, it should sizzle immediately. If the water is not sprinkled, the excess fat will make the spreading of Mysore masala dosa very difficult. 6. Wipe the tava using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly. 7. Spread the dosa batter in a circular motion using a ladle. Our website has a huge collection of over 129 dosa recipes, glance through these different types of Dosa recipes to learn more dosa varieties. Enjoy how to makeMysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with detailed step by step photos and video below.

Who does not like the enticing sweetness and exciting crunch of chikkis? Here, we have given a healthy twist to this all-time favourite snack, making it out of oats and walnuts. Oats is known to be a healthy, fibre-rich cereal, while jaggery and walnuts have rich stores of iron that help boost haemoglobin levels. What’s more; this Oats and Walnut Chikki tastes so fantabulous that you do not have to tell your kids even twice to eat it. Just place it in front of them and it will be gone in minutes. Check out our many more Healthy Kids recipes that are sure to entice them.

khajur imli chutney recipe | date tamarind chutney | meetha chutney for chaats | sweet tamarind chutney | with amazing 8 images. khajur imli chutney has a sweet and sour chutney blend which spruces up almost all chaat recipes. Date tamarind chutney is a very famous condiment used in chaats and also as a dip. Making this khajur imli chutney is super easy! I learned meetha chutney for chaats watching my mother make it. We have de-seeded the khajur and combined them with jaggery, imli, hing and red chili powder and simmered it for 20-25 minutes, you can also pressure cooker if you wish to. Further, we have strained it and our meetha chutney for chaats is ready for use. The addition of jaggery makes the khajur imli chutney sweeter, but you may omit it if you prefer a more tangy flavour. An essential accompaniment to most chaats, this khajur imli chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months. Check out our huge collection of more than 250+ chutney recipes to make varieties of homemade chutney. Enjoy khajur imli chutney recipe | date tamarind chutney | meetha chutney for chaats | sweet tamarind chutney | with detailed step by step photos below.