Sukhdi

Sukhdi is a sweet made from wheat flour and jaggery in ghee. Sukhdi is often consumed at weddings or on holidays.

Sukhdi

Ingredients

• 1 cup wheat flour
• ½ cup ghee
• ½ cup jiggery

Instructions

1.        Heat ghee in a pan.

2.        Add jiggery in ghee and keep mixing it until it become softer (Don’t let it become too red).

3.        After that add wheat flour in it.

4.        Strive it well until jiggery and flour mixed well.

5.        Turn off heat.

6.        Prepare greased pan with ghee. Add this mixture in to pan.

7.        Let it be cool.(You can also eat it when it’s hot)

8.    Cut it into diamond pieces.

9.        It is ready to serve.

Onion & Tomato’s Chutney

Onion & Tomato’s Chutney (Paste) adds extra taste in Food.

Ingredients

·         1 onion

·         1 fresh red tomato

·         5-6 Mint leaves

·         5-6 cilantro leaves

·         2 red chilly(Add more as you like it spicy)

·         Salt to test

·         2 spoon oil

Instructions

1.        Chop onions and tomatoes into medium sized pieces.

2.        Heat oil in a pan, saute red chillies for a few seconds.

3.        After that add onion, tomato, mint leaves, cilantro leaves.

4.        Leave it for a while until onion become little soft.

5.        Turn off heat. Let it be cool.

6.        After some time add this mixture into grinder. Grind it with salt.

7.        Chutney is ready to serve with uthappam.

8.        Eat this delicious chutney with methi partha or any sandwich.

Coriander | Cilantro Chutney recipe | Dhania | Dhana ni chutney

Coriander | Cilantro Chutney recipe | Dhania | Dhana ni chutney is like herb. There are several health benefits of it.

Cilantro

Ingredients

·         1 cup  fresh washed chopped coriander

·         ½  spoon grated green chilies

·         ½  spoon salt

·         5 spoon water

·         1 spoon lemon juice

·         1 spoon sugar

·         1 spoon pea nuts

·         1 spoon white sesame seeds

Instructions

1.        Place all ingredients in blender and blend these ingredients until they form a smooth paste.

2.        Add water if need more.

3.        Eat this delicious chutney with methi partha or any sandwich.

Ginger Halwa | Aadu Paak | Ginger Paak

Aadu Paak is like medicine. It helps you to reduce cough during winter time.

Ingredients

•  1 cup grated ginger
•  1 cup dry grated coconut
• 2 cup jaggery powder
•  1\2 cup ghee

Instructions

1.    Take a nonstick pan and pour 1\4 cup ghee on law flame. Add grated ginger and mix it till ginger become slightly brown in color and until all water part of ginger is burnt. Turn off the flame.

2.    Take another nonstick pan, add 1\4-cup ghee on low flame and add jaggery powder.

3.    After 1-minute turn of the flame and then add ginger and coconut.

4.    Mix it well.

Moong Dal Halwa

Moong Dal Halwa, is traditional sweet.

Moong Dal Halwa

Ingredients

• ½ cup yellow moong dal
• ½ cup ghee
• ½ cup milk
• ½ cup sugar
• ½ tsp cardamom (elaichi) powder
• 1 tbsp almond (badam) slivers 

Instructions

1. Soak the moong dal in enough warm water for 2 to 3 hours 
2. Remove water from it. 
3. Blend the moong dal in a mixer to make paste without using any water.
4. Place the moong dal paste into the thin cloth and press to remove excess water. 
5. Remove the moong dal paste from the cloth into a plate.
6. Heat the ghee in a non-stick pan, add the moong dal paste and cook on a medium flame for 10 to 12 minutes.
7. Keep stirring.
8. Add ½ cup of water and milk and mix well. Cover and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
9. Add the sugar and mix well and cover and cook on a slow flame for another 5 to 7 minutes, while stirring occasionally.
10. Add cardamom powder and almond slivers and mix well.

Methi thepla

Methi thepla is a flat bread and is a popular gujarati snack.I love to eat it during winter time.Fenugreek is used for digestive problems such as loss of appetite, upset stomach,constipation, and inflammation of the stomach.

Methi

Thepla

Ingredients

·   1 cup whole wheat flour/atta

·   1/2 cup bajra flour

·   1 cup chopped fresh fenugreek (methi) leaves

·   3 tsp jaggery(If you like to add)

·   1/4 cup Cilantro/Coriander Leaves/Dhaniya  

·   1 tsp cumin powder or whole cumin

·   1 tsp coriander powder

·   1/2 tsp turmeric

·   1 tsp red chili powder

·   1 tsp green chilli-ginger-garlic paste

·   2 tbsp oil

·   1 cup yogurt

·   Salt as required

·   Warm water as per requirement

·   oil for frying

Instructions

1.      Mix curd and jaggery(If you like sweet or skip this step) untill jaggery seems soft.

2.      Mix all the ingredients except water.

3.      Start kneading without adding water first.

4.      The methi (fenugreek) leaves leave a lot of water.

5.      Just add 1 tbsp or 2 tbsp water if required.

6.      If the dough become sticky, then just add some more wheat flour.

7.      Keep the dough aside for 15-20 minutes covered with a kitchen towel.

8.      Make golf size balls of the dough and start rolling just as you would for chapati. Use dry Flour to dust.

9.      Roll each ball thinly into flat discs.

10.  Heat a tava.

11.  Place the thepla on the pan.

12.  When one side is half cooked, flip it.

13.  Apply ½ or 1 tsp oil on the cooked side.

14.  Now again flip and apply ½ or 1 tsp oil on the other side.

15.  flip again twice.

16.  Once the thepla is cooked as well as browned, remove from the pan.

17.  make all the theplas this way.