Imarti OR Jhangiri (in south India)
Traditional Indian sweet. A little tricky job to give the proper shape, comes easy after some practice.
Urad dal - 2 cups (soaked for 4-5 hours)
Sugar - 3 cups
Ghee to fry - 500 grms
ketchup bottle/jalebi maker (nozzle bottle)
Edible food color - saffron color
Rose essence (optional)
Saffron strands - 5-6
Soak urad dal in water for 4-5 hours or overnight.
Grind the dal in minimum water and make a fine and thick batter.
Add cardamom powder/rose essence , color mix well and keep the batter aside for 3-4 hours.
Take 3 cups of sugar with 1 and 1/2 cup of water in a sauce pan and prepare sugar syrup of one thread consistency.
Now pour the batter in nozzle bottle/ketchup bottle. Close the bottle tight. Heat ghee in a flat bottom frying pan.
Press the bottle and make the shape of imarti. Fry them on medium heat from both sides until it becomes crispy .
Drain them and dip into hot sugar syrup. Let them immersed in sugar syrup for 2-4 mnts, so they absorb the syrup well.
Take them out in a plate, sprinkle pishta, saffron strands. Serve hot.
Rabri ( Sharad poornima special traditional sweet delicacy)
Full cream milk- 1 liter
Sugar - 300 grams
Cardamom powder- 1tspn
Saffron - 10-12 strands
Sliced or crushed dry fruits - cashews,chironji,pishta,almonds
Take milk in a heavy bottom pan. Boil it. After that, on low flame, reduce the milk to 1/2 quantity.
Mix sugar and heat until sugar dissolves in the milk. Add cardamom powder,few saffron strands.
serve it hot or chilled. Garnish with saffron strand and dry fruits.
1. Thickness of the rabri depends upon the quality of the milk and the procedure of reducing it.
2. Keep stirring the milk while reducing it, so that it doesn't stick to the bottom.
3. Can add rose flovour/squash or kewra flavors (3-4 drops), it tastes good naturally though.
4. Can garnish with few petals of Indian flagrant roses. rose petals.
Ghiya/Lauki/Doodhi (Bottle gourd Halwa)
Ghiya (Lauki/bottle gourd) - 1 kg
Ghee - 2 table spoons
sugar - 250 grms (more or less as per the taste )
Milk - 1/2 liter
Khoa - 100 grms OR pedas
Rose water essence - 1table spoon
Dry fruits of your choice
Food color - Optional (green or pink)
Dessciated coconut - 2 tea spoons for garnishing optional
Choose nice bottle gourd which have less or no seeds.Peel off the bottle gourd. Its better to take a taste of raw ghiya as sometimes they are bitter in taste.Grate bottle gourd and remove if it has big seeds, while small and soft seeds can be used.
Now take a big pan/kadahi and put 2 table spoons of pure ghee(can take more or less too). Heat ghee and add grated ghiya in that.
Now mix well and cover the pot and let it cook on low flame for 5-10 mnts. Ghiya releases natural water and it will help it to cook.
Now add milk and cook again for 10 mnts. Cook till the milk is disappreared and the mixture is not looking watery.
Now you can add 50 grams of khoa or pedas. cook it again for 10 mnts. Cook it untill you get the halwa consistency. Now add sugar and cook it. Add
cardamom powder dry fruits and essence.
1. Taste the bitter gourd before making halwa.
2. Do not squeeze water from the grated bitter gourd
3. You can avoid adding food color but you can make look appealing to eat with adding a bit of green color.
4. Adding rose essence increases the flovour but you can avoid
5. You can add more ghee or can completely avoid.
6. You can vaporise extra water/moisture in halwa till you get desired consistancy
7. Always cook on low-medium flame, never pressure cook it
8. If you do not get khoa then you can buy readymade pedas from market and use it in halwa but then you need to cut the sugar as pedas already have sugar in that
9. If you dont want to use khoa or peda then take more milk (doubled) and vaporise it so it will taste good..
10. You can taste the halwa and add anything anytime you need and cook it for some more time
Methi Muthiya is a popular snack from Gujarati cuisine. It can be deep fried, steamed or baked.
Beasn (chickpea flour) - 1 cup
Suji (semolina) - 2 tbls spns
Methi (fenugreek leaves) (methi) - 3/4 cup washed and finely chopped(make sure its not bitter)
Ginger paste or grated ginger- 1 tblspn
Chilli powder - 1 tspn
Green chilli paste
Turmeric powder - 1tspn
Coriander powder - 1 tspn
Cumin powder - 1 tspn
Sesame seeds(white til) - 2 tbls spns
Ajwain - 1/4 tspn
Saunf - 1/2 tspn
Lemon juice - 1 tbls spn
Baking Soda - 1 pinch
Oil - To deep fry or shallow fry
Oil - 1 tbls spn to add in mixture
Water or dahi(curd to make the dough)
Water to steam the muthiyas
To temper the steamed muthiya
Heeng (asafoetida) - 1 pinch
Oil-2 tbls spns
Sesame seeds - 1 tspn
Rai (mustard seeds) - 1/2 tspn
Curry leaves - 7-8
Green coriander leaves chopped to garnish
In a bowl mix all dry ingredients - beasn,methi leaves,semolina,spices,salt,oil and mix them well.
Add 1 tbls spoon oil and rub the mixure. Now add required quantity of curd or water to make a soft dough. Iti s sticky. Keep the dough aside for 10 mnts.
After 10 mnts make 2 portions of the dough(1 for fried muthiya, other for steamed).
For Steaming make long cylindrical thin rolls (sausage shape) and steam them for 10-15 mnts like we do for dhokla. Can steam in pressure cooker also. Check them by pricking a pick if it comes out clean means its properly steamed.
After steaming let them cool for some time then slice them. To temper take 1 tbl spn oil in a pan heat the oil. Add mustard seeds,jeera, asafoetida,curry leaves and sesame seeds. When they crackle put sliced muthiya and cook for 1 mnt. Garnish with coriander leaves and serve hot with green chuteny.
For shallow or deep fried muthiyas -
Make small bullet shape(not too thick) muthiyas and roll them on sesame seeds. The dough is sticky so grease the palms
before making the shapes. Shallow or deep fry them on low flame
till they become brown and crisp. Serve with chutenies.
1.Make sure methi is well washed and not bitter. If its bitter then mix some salt with chopped methi and after 10 mnts squeeze that to take away the bitter juice.
2. The amount of lemon juice should be considered if you are also using curd to need the dough.Same with red chilli and green chilli paste.
3. Do not steam for long time.It dries and hardens the muthiyas
4. Fry on low flame for long time.
Pongal (Ven Pongal) with Sambar and Chutnies
Ven pongal is the simplest and healthy South-Indian breakfast . Somewhat similar to khichdi. Goes well with coconut chuteny, sambar ,dried curd chilies and paapads.
This is similar to khichdi.
Rice- 1 cup
Moong daal washed- 1/4 c up and 2 tblspns
Ghee- 3 tblspns
Kali mirch (blck pepper)-1tspn
Ginger- 1 tspn (finely chopped)
Cumin seeds - 1/2 tspn
Curry leaves - 7-8
Kaju (Cashews )- 8-10 broken
Water - 3 cups
Salt to taste
Heeng -1 pinch (optional)
Green chilies -2-3 (optional)
In a pan or on tawa first dry roast moong daal for 2-3 mnts in medium flame. Till it becomes little brown in color. Keep it aside. Then dry roast the rice just for 2-3 mnts. Now wash both rice and daal. Keep aside. In cooker take 3 tblspns oil. Heat the oil and quickly fry the broken cashew nuts. Remember it burns too fast. Then take the cashew out,drain the oil and keep the nuts aside.
Now in the same ghee add cumin seeds, kali mirch and crackle them. And curry leaves. Add ginger and saute for few seconds.
Now add washed rice and daal. Mix well add water and salt. Cook it. We need to put more water than our usual rice cooking. Because pongal should not be dry, but not too watery as well.
When it is cooked,add cashews and garnish with coriander leaves.
Eat with coconut chutny and sambar.
1. Can roast in little ghee also.
2. No need to wash rice and daal becfore roasting them.
3. Can add cashews while cooking..but I like the crunchiness which comes when we add it later.
4. Dryness and liquidity of pongal depends upon the quality of rice and daal, also upon your choice how you like to make it.
4. Traditional pongal looks like halwa. Means rice and daal looks crushed.
Will restore all stories present before deactivation.
It may take sometime to restore your stories.