Thekua

Ingredients

3 cups aata
1 cup dry fruit powder (Badam, kaju, pista)
1 cup grated dry coconut
Powder of 5 elaichi
1.5 cup grated jaggery
1 cup water
4 tablespoon ghee
Oil for frying

Process

Add a cup of water in a bowl and melt jaggery in it on low flame.
In a bowl, take aata, dry fruit powder and add ghee. Mix well to get ‘mutthi band’ (fist closed) mixture.
Add coconut and elaichi powder and mix well.
Add jaggery water slowly and make a medium hard dough.
Make small balls and shape it in the form of cutlets.
Heat oil and fry it to a nice golden colour on medium flame.

It has a shelf life of 7-10 days. It makes a nice evening snack with tea/coffee.

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Khopra-Garlic Dry Chutney

Ingredients

Half dry coconut
3-4 cloves of garlic
2 table spoons of red chilli powder
1/2 tea spoon of jeera
Salt to taste

Process

Grate the coconut
Add all the ingredients in a mixer jar
Grind to make a coarse powder
Chutney is ready to be served

Coconut Chutney

Ingredients

1 cup grated coconut
1 green chilli
1/2 tea spoon jeera (cumin seeds)
Pinch of hing
Salt to taste

For tempering
2 tea spoons oil
1/2 tea spoon rai (mustard seeds)
Pinch of hing
8-9 curry leaves
1 Red chilli

Process

Grind all the ingredients together in a mixer jar.
Transfer it to a steel bowl.
For tempering
Heat oil and add rai and hing.
Add curry leaves and red chilli.
Pour it on the chutney.
Serve it with idly, plain dosa, vada, masala dosa, uttapam, appe, upma and all South Indian dishes.

Til-Gud ki Roti

Ingredients

1 cup aata (wheat flour)
1 cup maida (white flour)
Pinch of salt
1 table spoon oil

3 cups graded gud (jaggery)
2 tablespoons til (sesame seeds)
2 tablespoon graded dry coconut
1 tablespoon khus-khus
1/2 teaspoon green elaichi powder (cardamom)
Ghee

Process

Knead aata, maida, salt and oil with water till medium hardness and let it rest for 1/2 an hour.
Lightly roast til, coconut and khus-khus separately.
Grind roasted til and coconut.
Make the stuffing by mixing til, coconut, khus-khus, gud and elaichi powder into a soft mixture.
Divide the dough and stuffing into equal parts (for approx 8 rotis).
Fill the stuffing in the dough, make balls and keep aside covered.
Make medium thick rotis of it.
Shallow fry rotis with ghee. Turn it twice / thrice only as they may be a bit brittle.
Let it cool for a few hours.
Enjoy gud ki roti topped with dollop of ghee!

Coriander Coconut Chutney

Ingredients
1 cup grated fresh coconut
1 cup hara dhania (coriander) finely chopped
1 green chilli (As per taste)
Pinch of jeera (cumin seeds)
2 cloves of lahsun (garlic)
Salt to taste

Process
Add all ingredients in a mixer jar.
Coarsely grind to a paste.
Goes will as a accompaniment with dal, chawal, sabji, roti.