Skip to main content

Chikki

Celebrating the goodness of simple and wholesome ingredients brought by our farmers' harvests. After having this chikki, it's hard to go back to store bought (unless of course, we're in Lonavala).

This video was super useful to get it right, but I made changes and some variations:
https://www.youtube.com/watch?v=epwGN-q45xY&t=501s

I used chikki no gol (Bansi and Krutika brands). Once I used Mani brand kolhapuri gol. Was very soft to chop. 2 lbs yielded about 5 cups chopped gol, which was perfect for one full batch of all of these chikkis. 

Dalia:
The recipe called for 1 cup gud and 1 cup dalia, but I think it took almost 11/2 to 2 cups of dalia. Roll it with oiled rolling pin. 
Once I used 3/4 cup gol and 11/2 cup dalia.

Tal: 
I used 1/2 cup gol and 1/2 cup polished tal for a super thin chikki. 

Crushed Groundnuts:
Slow roast skinless peanuts. Let cool, and coarsely grind in a mini food processor. Add cardamom. For 1 cup Gud, I think it took about 11/2 cups groundnuts. Also use rolling pin for this.

Kurmura:
5 cups kurmura, roast slowly till crispy. Keep a small bowl with cold water ready. Heat 2 cup gol, 1/2 tsp ghee. Keep mixing and checking for hard ball stage in the cold water. Add a pinch of ground cardamom, and the kurmura. Spread a bit of ghee on a Silpat. Remove the hot mixture on it, and with a steel bowl with ghee on the bottom, flatten it. Make marks with a pizza cutter. Break into pieces once cool.  


Comments

Post a Comment

Popular posts from this blog

Take Your Indian Cooking to the Next Level

To my non-Indian friends, who enjoy cooking Indian food..It's a rather long post, but it's meant for those who dream of exotic food all day long and constantly obsess over their ingredients.... Most of you have heard of Turmeric and Garam Masala and Ghee...But here are some ingredients that I think can help step up your game. If you want to move beyond naan, and greasy curries, and understand the beauty and simplicity of simple, home made Indian food, you need to get to know these ingredients. Some of these are short-cuts, but hey, every good cook has some dark secrets. Some of these ingredients sound really scary, but be brave, and just venture into your nearest Indian grocery store to find them, and you will be rewarded with new flavor awakenings. 1. Chaat Masala: It's a mixture of spices, usually sold in small cardboard boxes. I usually buy "MDH" brand, but most brands are good. "Chaat" means  "to lick". This spice is literally lip sma
2 comments
Read more

Jalebi and Fafda

 Fafda:  200 gm Besan (I took about 12/3 cups) - sieve (do not skip) + 1/2 tsp each of salt, papad khar, ajwain + 1 tbsp oil. In one version, I mixed hing and papad khar in water, and added that to the dough. Make a semi-soft dough with water, and knead for about 4-5 minutes. Set aside for 10-15 mins. Heat oil in a kadhai, dip the whole dough in hot oil and knead. Repeat that process a few times, and then make small, oblong shape balls. On a wooden chopping board, push the fafda with the palm of your hand, and remove it with a very thin knife in the opposite direction. Then fry on low-medium heat. Sprinkle with blak salt and black pepper powder.  https://www.youtube.com/watch?v=OODx6IrHoYo&t=202s Jalebi:  In a small pot, add 1 cup of sugar and 1/2 cup water and heat until sugar dissolves. Add saffron, and let it come to boil twice. Turn off the heat, and add some cardamom powder. Set aside. In a shallow pan, heat oil for about an inch or so, and add a tbsp of ghee. In a small bowl,
Post a Comment
Read more

Chai

Someone actually requested this at work: Here’s how I’ve been making it for years (although I’ve never tasted it myself, I have received compliments): Boil about 3/4 cup water, add about 1 tbsp of tea leaves (the tea brand/type does matter. I use Lipton Red Label/Taj Mahal), about 1/4 -1/2 tsp of fresh grated ginger, and 2-3 whole cardamom pods, pounded (both skins and seeds). Let it boil for a few minutes till the tea turns dark. Now add about 1/2 cup milk, bring it back to boil, and continue boiling on low heat for 3-4 more minutes (this is a typical method in certain parts of India). Strain, and add sugar according to taste. Here are some more optional add-ins during boiling: few fresh mint leaves, a big pinch of whole fennel seeds, 1/4 tsp chai-masala (you can find it in an Indian store, or make your own: typically contains cardamom, black pepper, fennel, cloves, cinnamon, dry ginger, etc.).   Those who might be curious to learn more about the culture of “cutting chai” in Mumb
Post a Comment
Read more