Sunday, 1 March 2015

KHARI KHAJOOR LADOO


KHARI KHAJOOR LADOO

INGREDIENTS

Khari biscuits
10 nos
Khajoor / wet dates
15 nos
Ghee / clarified butter
1 – 1 ½ tbsp
Powdered sugar
½ cup
Badam / Almonds roughly chopped                        
5 – 6 nos
Kaju / Cashewnuts roughly chopped
5 – 6 nos
Elaichi pdr / cardamom pdr
½ tsp

METHOD:


1.       Deseed the dates and mince them. You can also make a coarse paste. The idea is that the stickiness if the dates helps the whole thing to hold together.



2.       Pass the khari biscuits through a blender to form fine powder.


3.       Heat ghee, add the almonds and Cashewnuts. Lightly toast the till they get a light brown colour. Remove them and keep aside.


4.       In the same ghee lightly toast half of the dates, remove.


5.       In a bowl mix all the ingredients together, add in a little more mashed dates if desired (if the laddoos do not hold shape) and shape them into laddoos.


6.       In case the laddoos do not hold shape then add in a little more minced dates.

7.       Store in an airtight jar.




Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

TZATZIKI SAUCE / TZATZIKI DIP



TZATZIKI SAUCE / TZATZIKI DIP

INGREDIENTS

Hung curd
1 cup
Cucumber deseeded and grated
¼ no
Garlic grated
2 flakes
Lime juice
½ tsp
Shepu / dill leaves finely chopped                           
1 tbsp
Salt
T.T.
White pepper pdr
T.T.


METHOD:

1.       Beat the curd well to make it lump free.

2.       Squeeze the cucumber and add it to the curd.

3.       Also add in all the other ingredients and mix well.

4.       I like stuffed olives in this, so I have added 1 chopped olive.

5.       Use the salt sparingly if you are adding an olive as it is preserved in brine.

6.       Chill for 4 – 5 hrs and use as a dip with carrot, cucumber sticks or cream crackers.





Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

Sunday, 22 February 2015

CHEESLINGS CHIWDA / CHEESELINGS MIXTURE





CHEESELINGS CHIWDA / CHEESELINGS MIXTURE

INGREDIENTS

Sukhe Khobre / dry coconut thinly sliced
1 cup
Bhajke pandharpuri dale or phutane / Roasted Bengal gram
1 cup
Shengdane / Whole peanuts
1 cup
Broken Cashewnuts
¾ cup
Bedane / Raisins                              
¼ cup
Cheeselings
6 cups
Green chillies (each cut in 3 – 4 pieces)
3 – 4 nos
Curry leaves
2 sprigs
Red chilli pdr
½ tsp
Salt
T.T.
Powdered sugar
2 tbsp
Sesame seeds (optional)
¼ cup
Oil
7 – 8 tbsp
Rai / mustard seeds
1 tsp
Heeng / asafoetida
1 tsp
Haldi / turmeric pdr
¾ tsp


METHOD:



1.       Heat oil, add in the khopra. Keep on mixing it around till it changes to a light brown colour and crisps up.

2.       Keep it on a low flame as it burns up easily, remove.



3.       In the same oil add in the peanuts and fry them till they are crisp and browned, remove.


4.       Add in the roasted dal and again fry till lightly coloured and crisp, remove.



5.       Fry the Cashewnuts and raisins, remove.


6.       Add sesame seeds and fry them till they start to pop, remove.


7.       Now in the oil add in the rai, when it crackles the heeng, haldi.

8.       Now add in the green chillies and curry leaves.

9.       Roast them on a slow flame till all the moisture evaporates out of it and they crisp up.


10.   Now add in all the previously fried ingredients i.e. khopra, peanuts, dal, Cashew nuts, raisins and sesame seeds.


11.   Mix it all up, add in the chilli pdr, pdr sugar and salt. Mix it up.

12.   Be careful with the salt as the cheeselings already have salt in it.


13.   Now add in the cheeselings and mix all together well.

14.   Remove and allow to cool.


15.   Immediately transfer to a container with a tight fitting lid.

16.   Serve the mixture / chiwda with tea.

17.   It will easily last over 15 days provided all things are fried well without burning and kept in a container with a tight fitting lid.





Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

Sunday, 15 February 2015

DOODHI DHOKLA / BOTTLE GOURD DHOKLA


DOODHI DHOKLA / BOTTLE GOURD DHOKLA

INGREDIENTS

Doodhi / bottle gourd (peeled, grated, steamed and pureed)
1 cup
Ginger
½ inch piece
Garlic cloves
4 – 5 nos
Green chillies
3 – 4 nos
Besan / chickpea flour                  
1 cup heaped
Salt
T.T.
Limbu phool / Citric acid
½ tsp
Apple green food colour (optional)
Less than a drop / a hint
Eno fruit salt
½ sachet
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Kadipatta / Curry leaves
1 – 2 sprigs
Sugar
1 tbsp
Dhania seeds / coriander seeds
½ tbsp
Til seeds / sesame seeds
½ tbsp
Water
As req.
Fresh coconut scraped
1 – 2 tbsp
Coriander leaves chopped
1 – 2 sprigs

METHOD:



1.       Grind together to a smooth paste the doodhi puree, ginger, garlic and green chillies. Add little water if required for grinding.



2.       Mix together to a smooth batter this paste along with besan, salt and citric acid. The batter  should be of dropping but not pouring consistency.


3.       You can add just a touch of food colour if you like to give it a light green tinge. Keep covered for 10 – 15 min.



4.       Just before steaming add in the fruit salt and mix. It will start getting frothy.


5.       Immediately pour into a greased plate and steam in a pre heated steamer for 10 – 20 min.

6.       Insert a knife in the centre, if it comes out clean then your dhokla is ready.

7.       Remove and immediately sprinkle cold water on the surface. This prevents the top layer from drying out.


8.       Cut into chunky squares. The thickness of it is your choice.


9.       In a separate pan, heat oil, add in rai and Heeng. When it crackles add in curry leaves dhania seeds and til seeds.


10.   Sauté till they colour a little. Now pour in 1/4 cup of water, sugar and bring to boil.


11.   When it starts boiling, pour it over the dhokla and allow it to soak up all the juices.


12.   Remove on to a serving plate, serve garnish with coconut and coriander leaves.





Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

Saturday, 14 February 2015

KURDAI KOSHIMBIR / KURDAYANCHI KOSHIMBIR

Kurdai / Kurdaya are a kind of savoury fried sides served along with a meal, just like papads. They are made from wheat and are usually made during the summer when there is ample of heat. They are shaped round like a chakli but the sticky dough is passed through a sev press so they look like small dried rounds of semiya / shevaya / vermicilli.

          (Image sourced from http://www.tatamotorsgrihini.org/images/VKSProduct/DSC_0112.JPG)

Every house usually in villages had a terrace or open space around the house so there was enough space around to dry them up in the suns heat. Unfortunately there is complete space crunch in the cities and that makes it difficult. To top it up, it is a little time consuming process spread over around 3 days, which is a deterrent in itself.

Thankfully they are available in the market. Here I have used the store brought ones.


KURDAI KOSHIMBIR / KURDAYANCHI KOSHIMBIR

INGREDIENTS

Gavhachya kurdaya / Wheat Kurdaya crushed
1 cup
Beaten chilled curd
2 – 2 ½ cups
Onion minced
1 no small
Coriander leaves chopped
½ cup
Green chillies chopped                 
1 – 2 nos
Salt
T.T.
Sugar
¼ tsp
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Dry whole red chilli
1 no

METHOD:


1.       Heat around 2 glasses of water, add salt and ½ tsp oil and bring it to a boil.


2.       Add in the kurdaya and allow them to cook.

3.       When they are just cooked, pour in a colander and drain out the excess water.


4.       Refresh with cold water, drain, transfer to a container and keep till further use.



5.       Beat curd, add to it onion, coriander leaves, green chilli, salt and sugar. Mix well.


6.       Pour the curd over the kurdaya. Mix till all are coated well.


7.       Heat the remaining oil, add in the rai seeds, when they crackle add in the Heeng and red chilli.

8.       Pour the tadka over the curd mix. Stir and serve chilled.






Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.