Stuffed Chikki

   "With great devotion, fervor & gaiety, 

           With rays of joy & hope, wish you & your family,
                               Happy Makar Sankranti!"

                        Makar Sankranti celebrated in several states in India. It's harvest festival and essentially also mean to welcome the spring! Like every festive celebration, it is a time when mouth-watering traditional delicacies are lined up. Til (Sesame seeds)  Ki chikki, is one of them too. Making Til ki chikki or ladoo is tradition followed in most Indian households to bring in this festive. All you have to do is melt Jaggery and pourin lots of toasted sesame seeds, transfer this mix on kitchen surface, flatten to make a chikki or ladoo.
      Of course, I'm going to share simple and easy recipe of this Chikki with just jiffy stuffing recipe. Just follow the recipe step by step and serve this amazing Stuffed Chikki to friend and family while flying kites. Your kites will never fall away after eating this awesomely delish Stuffed Chikki..! 

Ingredients:
For Chikki;
1/4 cup Jaggery (Gor)
3 tbls Sesame seeds (Til)
For Stuffing;
1/2 tsp Ghee
2 tbls chopped Dates
1 1/2 tbls roughly crushed Almond & Walnut or Pecan
1 tbls chocolate chips or chocolate syrup
1/2 tsp Honey
Method:
For Chikki:
* Heat the heavy bottom pan on slow flame.

* Add jaggery and cook on slow flame till jiggery gets fluffy and light.
* Once jaggery gets fluffy turn off the stuff and add Til (sesame seeds)
* Mix well.
* Transfer this jiggery and sesame seeds mixture on the greased kitchen surface quickly.(Make two parts of mixture and work on it one by one to make 2 cones of Chikki.)
* Roll it thin and give it cone shape to this Chikki.

Make sure work fast to give Chikki the perfect cone shape.

* Keep the chikki on side.

For Stuffing:
* Heat the pan with Ghee.
* Add chopped Dates in it and cook till gets little soft.
* Add crushed almond and walnut or pecan.

* Add Honey and stir well.

* Add Chocolate chips or chocolate syrup and turn off the stove.

* Mix well until chocolate gets melt.

For Serving:
* Fill this stuffing into Chikki cones.

* Drizzle some chocolate syrup on it and serve.

* Enjoy it.
    Happy Makar Sankranti to all my readers..

Traditional vs Tandoori Undhiyu

               Being a gujju girl, my roots are still intact even being far away from the mother land. Can't think of an exact word that would fit or do justice for my love to Gujarati food but today's recipe will definitely solidify my Gujarati being..

           Let's check this out...:)

                  Uttarayan or Makar Sankranti: Winter solstice... is also known as: Pongal, Lohri and so more. It is this time of the year that fresh sesonal veggies are harvested and are available for few months to be enjoyed.  It is marked by the harvest festival all over India. So it is the perfect time to prepared a Gujarati delicacy, Undhiyu.. For me, any Uttarayan celebration is incomplete without Undhiyu.. And so, that mix of sundry vegetables swimming in the oil, and sold as Undhiyu, is not the real Undhiyu If at least not for me..,(No, don't add tomatoes and tindora to undhiyu).. If eat up as many veggies as possible is your cause behind making this, then dude, go ahead and do that but then please don't call it Undhiyu:)=) For me the real Undhiyu is the one that mom makes and her mom and her mom and grand mom and their mom made!!! One spoonful of it in your mouth and you know, why me are fan.. you will definitely feel rich flavors exploding in your mouth, something melting here, something crunchy there....and the best part is muthiya in it......Pure Bliss without any Sin!!!!!

          My today's recipe is 2 in 1. Sharing one traditional Matka Undhyu recipe and another one is Tandoori Undhyu(Both can cook in Matka), but as I lives in USA, and I have no Matka in house but still try to make this traditional Undhyu with Steaming pot and believe me it comes as delicious as it should be. Basically this Undhiyu cooked in Matlonor matka or clay pot, along with some potatoes and surti papdi and some other vegetables on fire made from burning farm waste in farms or farmhouses. The smoked(yummy!) veggies are put together and mash them together , then add a little bit oil, lots of green garlic and cilantro chutney and sev. Mix well with hand and tastes divine. My husband insist us to eat this Undhiyu with hand and yes it sounds little messy but you will enjoy more if u eats this Undiyu with your hand not with spoon:)=. I am going to share this recipe with some twist in it but believe me taste will be remain the same as authentic taste of undhiyu. To recreate this magic in your home, follow this recipe...:)

 

     #Foodiemonday #bloghop entry for today's, #sankrantispecial. Co-bloggersof #foodiemonday, get ready for my unbeatable 2 in 1 recipe..:)

Ingredients:
FOR TRADITIONAL UNDHIYU;
1 1/2 cup Surti Papdi Lilva
1/2 cup Tuver Lilva(optional)(Pigeon Peas)
1 cup Surti Papdi in pod
6-8 Baby Eggplants
6-8 Baby Potatoes (or halved regular potatoes)
2 Sweet Potatoes(Halved)
1 Purple yam (Optional) (I didn't use it)
1-2 Carom Seeds(Ajwain)
Salt to taste
FOR TANDOORI UNDHIYU;
Marinating:::
2 tbls Tandoori Masala
1 tbls Ginger-Green chili Paste
1/2 tsp Black Pepper Powder
Salt to taste
1 tbls Lemon Juice
1 tbls OIl
 2 Diced Potatoes
1 Diced Sweet Potatoes
2 Diced baby Egg plants
1/2 cup Surti Papdi Lilva
1/3 cupTuver Lilva(Pigeon Peas)
1/4 cup Surti Padi in pods
1 Diced Purple Yam (optional)
1/2 tsp Carom Seeds(Ajwain)
1-2 water
FOR SERVING;
1 Bowl Green Coriander(Cilantro) & Green Garlic chutney
1/2 Bowl Wood Apple(Kothu) chutney (optional)
1 Bowl Thin sev
1/2 Bowl Oil
Salt to taste
Some Masala Chaas(Optional)
Some Roasted Rice Flour Papdi (Optional)
Method:
FOR TRADITIONAL UNDHIYU:
* Wash all the vegetables.
* Slit baby eggplants, potatoes, sweet potatoes and purple yam halfway without cutting the stems of eggplant
* Place the all these vegetables over the wet muslin cloth or any clean kitchen cloth.(I used clean and washed pillowcase)
* Mix together salt and carom (ajwain) seeds and stuff them in to slit vegetables.

* Place surti papdi lilva, surti papdi in pods and tuver lilva(pigeon) over another  cloth and sprinkle fair amount of salt and carom seeds.

* Bring together edges of the cloth and tie into a potli.
* Make two separate.
* Take big and wide Steam pot with water.
* Turn on the stove and put steamer basket into pot.

* Arrange both cloth potlis on it.(one potli with potatoes and one with lilvas).

* Cover the lid on pot and let it steam for about 45-60 mints.

* Check the water level frequently while cooking.
* Once potatoes are cooked well done, take out all the vegetables from steam pot .
* Transfer them in to serving plate.
* Serve them indivitually with drizzling oil, salt and some green coriander-green garlic chutney  and wood apple(kothu) chutney.

* Mix and mesh all the veggies and chutneys with hand.
* Garnish with some thin sev .

* Serve with some masala chaas (buttermilk) and roasted(shekeli) rice flour Papdi.

* Enjoy..
FOR TANDOORI UNDHYU:
* Take a mixing bowl.
* Add oil, tandoori masala, ginger-green chili paste, black pepper powder, lemon juice, carom(ajwain) and salt.

 * Mix all well.
* Add all chopped vegetables and surti papdi in pods.(don't add lilvas ) 

* Mix all with tandoori masala very well and let it marinate for about 45-60 minutes.
* After fully marinated them, place all vegetables onto aluminum foil.
* Add 1-2 tbls water into marinated bowl and sprinkle that water over vegetables.

* Cover the foil properly and place it in to preheated oven.(350*C)
* Take another foil and add all lilvas(surti papdi & tuver lilva) on it.
* Sprinkle some carom(ajwain) seeds and salt on it.

* Cover the foil all around and place it in to the oven with marinated vegetables.
* Let them baked for 45-50 or until all vegetables are baked very well.

* Once all vegetables are done, place all together and serve with  coriander(cilantro) green garlic & wood apple chutney. 

* Mix and mash all chutneys and tandoori vegetables well.
* Garnish with thin sev.

* Take advantage of real modern version of undhyu with chaas and roasted papdi as wel..

            Try this 2 in 1 recipe this, Uttarayan/Makarsankrati and amaze your family and friends. Don't forget to share your experience of these two different, traditional and modern versions of undhiyu with me.  
Happy Makarsankrati!!!

Cabbage-Corn & Bell pepper Sabji

       A unique, hypersonic & warmly spiced wraps Sabji , for this lazy cold winter's weekends!! Another great and rapid recipe to enjoy your weekends.. "Cabbage-Corn & Bell pepper Sabji"!!! Of course, the name is little long but believe me the recipe is super short with full of awesome taste. 

This recipe is simple and easy like chop-chop and done. I add some Chinese flavor in this Sabji and that twist bring the taste on top. No more chit-chat because, of course  it's relaxing weekend. So shall we start the recipe..!?!   

 

Ingredients:
2 tbls Oil
1 tsp Mustard Seeds
2 tbls Tomato Puree
2 cups Shredded Cabbage
1/3 cup Corn
1/2 cup Sliced Bell peppers
1/4 cup sliced Tomatoes
1/4 tsp Turmeric Powder
1/3 tsp Red chili powder
1/3 tsp Dhanajeeru (mix of Coriander and Cumin Powder)
1 tbls Schezwan Masala? Seasoning or 1/2 tbls Schezwan Paste (I used Ching's Brand)(I used both the paste and seasoning masala both half -half)
Salt to taste
Some cilantro for Garnish.

Method:
* Heat the oil in a pan.
* Add mustard seeds and cook till the starts cracked.
* Add tomato puree and just cook for half minute.
* Add corn and cabbage.

* Mix all well.

* Add bell peppers and sprinkle 1-2 tbls water.
* Let it cook for 2-3 minutes and stir in between.
* Add sliced tomatoes and let it cook again for couple of minutes.
* Stir it well.
* Add salt, turmeric powder, red chili powder, dhanajeeru and schezwan powder.

* Mix well and let it cook again for couple of minutes more.

* Turn off the stove once, cabbage is cooked well.
* Shift sabji into serving plate and garnish with some chopped cilantro.
* Enjoy the unique taste sabji with Roti or Parathas or Puri.

 

NOTE:::If you don't have the Schezwan Masala in your pantry, you can use any schezwan masala like, schezwan noodle masala or schezwan fried rice masala.

"One cannot think well, love well, sleep well, if one has not dine well."-Virginia woolf 
 
                                                                                                                  
 

 

Instant Spinach-Methi Khaman

             Welcoming '2016' with healthy and authentic breakfast recipe with some 2016's twist.!! There are many many varieties of Khaman, like Vateli dal na Khaman, Instant Khaman, Masala Khaman and so many more. The ultimate Gujarati snack or breakfast. Today's recipe is about Instant Spinach-Methi Khaman.

               I'll share other variations of khaman and dhokla as well in coming up days.  As being Gujarati, I get very disappointed when i see or hear or read other people or any other source that says, 'Khaman-Dhokla' recipes or whatever:) Actually Khaman(made from besan) and Dhokla(made from rice&dal) are two different things. But never mind, as far as people enjoy the taste of them, let them call whatever they wants to:-))

               Today in our #foodiemonday #bloghop, we are going to share #regionalbreakfast recipes. I'm from Gujarat and I am representing Gujarati's the most favorite recipe, Khaman- A nutritious and irresistible Gujarati snack. Once a Gujarati staple, steamed and low cal dhokla are universally popular these days!! They make a particularly wholesome and light breakfast. And I added Spinach-Methi to add color and make them more nourishing.

Ingredients:
1 cup shredded Spinach
1/2 cup chopped Methi(Fenugreek leaves)
1 1/2 cup Besan(Chickpea flour)
1/2 cup water
2 tbls Sugar
2 tbls Ginger-Green chilli paste
2 tbls Fruit salt(Eno)
Salt to taste
For Tadka(Tempering);
2 tbls Oil
1 tsp Mustard seeds(Rai)
Pinch of Asafetida
2 tbls chopped Green chilies
For Garnishing;
2 tbls chopped Cilantro
1/2 cup grated Coconut
Method:
* Add spinach, methi, ginger-chilli paste and water in a blender cup. And Blend well till becomes a smooth paste.
* Pour this paste in a big mixing bowl.
* Add besan, sugar and salt in it and mix again.
* Add some more water if need to be make Khaman batter.
* Mix well.

* Pour the Khaman  batter into the dish mould, till half full.

* Put the dish mould into the steamer, cover the lid of steamer and steam for 15 minutes.
* Remove the mold dishes from the steamer after 15 min. and allow it to cool down for about 10 min.

* Cut Khaman into square shapes.
* Take tempering pan, heat oil in it. and add mustard seeds,chopped green chilies and pinch of asafetida.

* Once they splutter pour the tempering over the Khaman.

* Garnish with chopped cilantro(dhana) and grated coconut.

* Serve with any green chutney.

Note: If you want to use ready made Khaman Mix(Gits) then just add shredded Spinach and chopped Methi and Ginger-Green Chili paste in that ready made flour. It will taste great too.