mix chikki with award

WOW........my GOD...............surprise for me!!!!!!!!!!!!!!!

Thank you Mriganayani for passing these all award to me I don’t know I deserve it or not but I always try my best but I think I never get enough time for blog friends.........but all blog friends give me nice inspiration with their comment and awards.....thank you once again dear Mriganayani. I read your blog and I got so many different ideas from your recipes and will try some of them also.
Here are the seven things which you like to know about me....
1. I always believe in GOD.
2. If someone asks me the question for any matter then I always tell the truth of the matter. Never think what is effect of that because I know only truth is always win forever.
3. I always thanks to my younger sister because she help me when I really need the help in my life.
4. I always cook my heart.
5. I am very hard working.
6. I nerve like to hurt someone.
7. When I am right and some one blame on me at that time I can’t control myself but know a days I try to control that.

I would like to pass these awards to all these lovely friends of my food bloggers…………
Turpti
Cynthia
Nupur
Laavanya
Jyothi
Latha
Musical

Mix chikki with delicious taste of coconut

Ingredients:

½ cup sesame seeds
½ cup roasted skinless peanuts
¼ cup fresh grated dry coconut
1 cup shred jaggery
2 spoons water

Method:
Step 1: This is roasted red skinless peanuts coz I remove the red skins and break each peanut in to parts so it is easy to spread in chikki.Step 2: Take a mixer bowl and half crush these peanuts in mixer not make like powder.

Step 3: Heat two spoons of water in a kadai or thick pan and add the jaggary in it.

Step 4: Mix the water and jaggery in medium flame and stirring continuously.
Step 5: Melt nicely and when its color is slightly change turn the flame law and then stirring on law flame for few seconds.

Step 6: When its color is slightly change in dark side then add crush peanuts in it.

Step 7: In low flame instantly add sesame seeds in it.

Step 8: Last add the dry grated coconut in it.

Step 9: Mix all these in law flame very quickly and turn off the flame.
Step 10: Grase a tray or any clean surface and roller of roti with oil before start to make chikki.

Step 11: When you turn off the flame spread the material of chikki over the grease surface.

Step 12: Quickly roll the material with roti roller so it becomes thin.

Step 13: Slightly draw horizontal and vertical lines befor it cool.
Step 14: When its cool cut into square pieces.

Step 15: You can also made small ladoo shape if you like.

Step 16: Store in container in cool place.

Note: If you make ladoo shape then it is require that your teeth is healthy to eat chikki......ha ha ha!!!

Methi Thepla (Fresh Fenugreek Paratha ),Honest Scrap Award

Very very tasty and spicy.........:-)
Ingredients for making Paste of methi leaves:
A bunch of fresh green methi (fenugreek) leaves
9-10 fresh green chillies

Method of making mixer of methi leaves:
Step 1: Wash the leaves of methi with water twice.
Step 2: Cut the green chillies and remove the seeds.
Step 3: Place methi leaves and green chillies into mixer bowl.

Step 4: Grind it and make paste not much smooth and just crush it. (Add little ¼-cup water if requires to grind)Ingredients for paratha:
2 tbsp sesame seeds
1 tbsp lemon juice (or yogurt)
3 cups wheat flour
1 tbsp sugar (optional)
2 tbsp oil
Salt to taste
Butter or oil for frying

Method of making paratha:
Step 1: Take a big plate for making dough and add green mixer of methi leaves and add lemon juice, oil, sesame seeds and salt to taste.

Step 2: mix all this ingredients very well.

Step 3: Add the wheat flour and making slight stiff dough. It is doesn’t require to add water, If so then left some of the flour.

Step 4: If you like then you add 2-tbsp curd (Yoghurt) for more taste or as option of lemon juice. Step 5: If you aloe to rest this dough for 15 minutes then it’s become smooth and after that it is easily puff.
Step 6: Make medium size bolls and roll it about 5” diameter with help of roller.

Step 7: Heat the thick pan and place the methi thepla over it.

Step 8: Cook in low flame for one minutes.

Step 9: Turn another side and cook on medium flame until golden patches.
Step 10: Spared the oil (or butter) on top side and turn on other side.

Step 11: When you turn on another sides then it become puffy if the flame on medium heat.

Step 12: Fry both sides till light brown.

Step 13: Repeat the same procedure for the remaining dough.

Step 14: Serve hot in Breakfast with tea.

If you like to serve in dinner than it is always good with tomato curry (or any curry with tomato gravy) and lemon pickles.

Note: You also add fresh coriander leaves in it to become testier and reduce the bitterness of fenugreek.

Wise Quotes:

No man in this world is rich enough to buy his own PAST.
Enjoy each moment before it gets beyond reach.....................!!!

Thanks you very much to Mina the Princess of her college…from give-me-some-spice, nominating my blog for the The Honest Scrap Award

According to the award rules, I now have to tell you 10 honest things about myself and pass on the award to 10 fellow food bloggers who are honest in their approach to blogging.So here goes: 10 honest things about myself:
1. I was learn blogging from my younger sister. I am really very thankful to my sister. Also her husband….
2. I like to observe the people when they make any item by hand. I have captured the picture in my mind. These habits always help me when I made any item.
3. I have great passion for making food.
4. I like to go to functions and visit all the friends and family members. I also like they all come at my home. I like to wear saree in party.
5. I am very sensitive person I am also cry in movie.
6. I like visit old historical place.
7. I don’t make friends easily. I have very few friends but when I have friend one time then they are my forever friend.
8. I like truth speaker people.
9. In my work place everyone trusts me because I always help people when they are in struggle.
10. Everyone like to become my friend.....because I always do something special for others. I found very few people who help me so I always think opposite if they can’t help me than I am always first to help others.

And I would like to pass on this award to bloggers behind the following blogs:

1. Zobar
2. Vanamala

3. Ushaprshanth

4. Swapna

5. Susan

6. Shyam

7. Shanti Bhanu

8. Ruchii

9. Manjula

10. Rahin

Dabeli

Hello to all my dear friend I am really try to be regular in my blog but I think I am bit busy with some new work so I am really very sorry. I got new job which is far from my home so I have less time at home. My dear friend Ushaprashanth give me nice award to me. Thank you very much dear.
A sweet-spicy treat Dabeli has been luring Gujarati’s for years.

Cooking time: 25 minutes
Preparation time: 10 minutes
Ingredients for masala:
1 red chili
1 teaspoon coriander seeds
1 teaspoon cinnamon
2 cloves
1 teaspoon cumin seeds

Ingredients for filling:
4 potatoes
1 teaspoon cumin seeds
A pinch of asafetida
4 teaspoon khajur-imli chutney
2 teaspoon oil
Salt to taste
15 small burger buns
Butter or oil for cooking

To Serve:
1 chopped onion
1\2 cup chopped coriander
1\2 cup roasted peanuts
1\2 cup nylon sev
1\2 cup fresh pomegranate (optional)
2 teaspoons fresh garlic chutney
6 tablespoons khajur-imli chutney

Method for making masala:
Step 1: Roast all ingredients in a pan for 2 and 3 minutes.

Step 2: Grind to fine powder in a blender.

Step 3: Use as required
Method for making filling:
Step 1: Cut the peel potatoes in to small pieces.

Step 2: Add 1\2 cup water into cooker and add these potatoes pieces in it.
Step 3: Cook it till they become very soft and when it is cool mess it.Step 4: Heat oil in a pan and add cumin seeds when they crackle add asafetida.
Step 5: After that add dabeli masala, and mass potato in it.

Step 6: More mixing well add 1 cup of water in it.
Step 7: Add red chill powder, turmeric powder salt as par your taste. Step 8: Cook until all the water is burn and mix masala very well.
Step 9: Remove from the fire, add 4 teaspoons of khajur-imli chutney and mix well.


Step 10: Divide into 15 portions. Keep aside. Method for making Dabeli:
Step 1: Slice the burger buns into halves horizontally. Step 2: Place a portion of the prepare filling on the lower half of each bun with chop onion, pomegranate and peanuts. Step 3: Cook the buns in a pan using little batter or oil.

Step 4: Place it in to serving plat.
Step 5: Top with chopped onion, peanuts, coriander, sev, fresh-garlic chutney and khajur-imli chutney. A tryst with the Indian burger why dabeli beats burger any day………..
1. It’s an Indian treat.
2. Much more spicy and tangy.
3. Melts in your mouth
4. Groundnuts mixed with potato filling make it tastier.
5. Less calories.
6. You can eat more than one.....:)