ANARSA (AUTHENTIC RECIPE FOR ANARSA)

 

Anarsa is a festive snack from Maharashtra prepared during Diwali. This delicious sweet is made from rice and jaggery and deep fired in desi ghee or clarified butter. This recipe is considered to be quite intimidating by many but it is not true. You should surely try it once to believe it.
Different recipes for anarsa are available. Anarsa can be prepared with jaggery as well as sugar or both can be used in half proportion. Results are assured if the given recipe is followed as it is.
This is my all time favourite sweet. Though it has a high calorie count, believe me it is all worth it.

My grandma used to make anarsas that were crispy from outside and soft from inside. This particular recipe is passed on to me from my mother. She says I make better anarsas than her. These words from her make me feel great.

Recipe for Anarsa

Ingredients

• Rice – 250 gms,
• Jaggery – 250 gms,
• Poppy seeds – 50 gms,
• Ghee for deep frying.

How to make

Wash the rice and drain the water. Soak the rice in water for 3 days. Change the water every 24 hours at the same time of the day.

On the 4^th day drain the water completely. By now rice may have a sour smell which is a good sign. Transfer the rice on a clean cotton cloth and let it day (in shade only).

Crush or grate the jaggery and keep aside.

Grind the rice to fine powder and sieve it to get a fine powder. This process of grinding and sieving the rice should be done as fast as possible because we require the rice powder to be little moist when we mix the jaggery with it.

Now add the grate jaggery to the rice powder and mix well with hands to from a dough.

Keep this dough in an air tight container for 4 days.

On the 5^th day the dough is ready to use.

Spread some poppy seeds on a plate. Heat some ghee for deep frying.

Grease your palms with ghee. Take a lemon size portion of the dough and roll it between the palms to form a ball.

Place the ball on the seeds and press it lightly with tip of the index fingers to from a thick puri.

Slide one anarsa (poppy seeds side up) at a time into the medium hot ghee.

Put some hot ghee over the anarsa with a slotted spoon. This is done to ensure that both the sides of the anarsa are cooked evenly.

Fry till golden brown for a minute. Drain the excess ghee and remove in a serving plate lined with paper towel.

Tips

• After 4 days if you feel that the dough is very dry, you can add one teaspoon of mashed banana or milk. More can be added if required.
• Anarsas should not be flipped while deep frying.
• Avoid using very moist jaggery for this recipe.

CRISPY MATHRI FINGERS-TEATIME SNACK

Recipe for Mathri fingers

 

This is a tea time snack, very popular in north India. It is also used in chaat papdi. I prepare these whenever my kids crave for packed snacks available in super markets. Kids love it in their tiffin box.

I have changed the shape of mathris from regular circles to finger-like to make them look attractive for children.

  Ingredients  
 

* 250 gms plain flour,
* 50 ml oil,
* 1tsp ajwain or thymol seeds,
* Salt to taste,
* Oil for deep frying.

How to make

Put the flour in a mixing bowl. Add the ajwain and salt. Mix well.

Heat 50 ml of oil to a high temperature. Make a well in the centre of the flour. Add the hot oil and mix with a spoon immediately.

Lightly rub the flour mixture between the palms to make a bread crumbs–like texture. Add little water and knead a medium hard dough. Keep aside. Let it rest for an hour. Knead again.

Divide in four equal portions. Make balls and roll with a rolling pin to a thickness of 5mm.

Cut into strips 1cm in width and 5cms in length. Heat oil for deep frying till medium hot. Put the cut strips to the oil in batches. Fry till light golden in colour and crisp in texture. Store in an air tight container. Shelf life is maximum 2 weeks.

Tips

* Variation to the recipe can be done by replacing ajwain or thymol seeds with onions seeds or dried fenugreek leaves (kasuri methi).

* To check the correct temperature of oil for deep frying put a small piece of dough in the hot oil. If it comes up to the surface in 2 to 3 seconds, the temperature is correct.

CHIROTE / KHAAJA (MOTHER’S RECIPE WITH STEPWISE PICTURES)

Recipe for Chirote/ Khaaja

 

 This is a light and flaky sweet prepared during festivals. People who prefer less sweet will definitely like this dish.

Ingredients

• Maida – 250gms,
• Powdered sugar – 1 cup,
• Ghee or clarified butter – 2 heaped tsp,
• Rice flour - ½ cup,
• Ghee – ½ cup (for spreading),
• Salt – a pinch,
• Water to knead,
• Refined oil for deep frying.

How to make

Take the maida in a mixing bowl. Add a pinch of salt and mix.

Make a well at the center. Heat 2 tsp of ghee at high temperature and add it to the maida. Mix well with a spoon.

Take the flour between the palms and rub gently. Add little water and knead a tight dough.

Let it rest for 30 to 40 minutes. Knead again. If your feel it is too hard to be rolled sprinkle some water and knead.

 

Divide the dough in 8 balls. Roll the balls one at a time to get a thin tortilla or chapatti (approx. 3 mm thick).




Take one rolled chapati. Apply one teaspoon of melted ghee and spread well. Sprinkle generously with rice flour.

Keep another chapati on it and repeat the procedure. Similarly layer it with third and fourth chapati.


Roll the layers together from one side to form a single log. Cut the log into one inch long pieces.



Next step is to press the pieces which can be done in two ways.




(a) Take a piece and press lightly with palm from above and roll lightly to the thickness of 5mm.




(b) Take a piece and apply pressure with palm sideways in such a way that the vertical cross section is visible from top.

Roll lightly to the thickness of 5mm.




Heat the oil for frying till medium hot and fry four at a time till they are light, crispy and golden in colour. Drain the oil and remove in a plate. Sprinkle generously with powdered sugar.

Tips

• Roll the chirote with light pressure. too much pressure may spoil the flaky texture.
• Sprinkle the powdered sugar on the chirote, when the oil is drained completely.

DELICIOUS MELTING MOMENTS COOKIES (EGGLESS)

Recipe for Melting Moments cookies

 

This recipe has been adapted from a famous chef. I have made minor changes to it.

Recently I prepared these cookies when my daughter wanted to gift her dear friend with some homemade cookies on her birthday.

As the name suggests these cookies melt in the mouth. The procedure is simple without any complications. No sifting is required.

 Ingredients

•  100 gms yellow butter (softened),       
•  200 gms plain flour,
•  75 gms vanilla custard powder,
•  80 gms icing sugar,
•  1 cup white butter (softened),
•  1 ½ tsp baking powder,
•  1 tsp vanilla essence.

 

How to make

Soften both the yellow and white butter in a mixing bowl. Add the icing sugar and essence. Mix well.

Add all the other ingredients one by one and bring them together with a light hand. Let it rest for 5 minutes.

Lightly dust the baking tray. Make 30 to 36 small balls and keep them in the baking tray (not very close to each other as they will rise when baked).

I have baked these cookies in a 32 litres microwave in convection mode. As I couldn’t fit all the cookies in one tray I used my small cup cake moulds for each cookie.

Mark the cookies with a fork. Bake in a preheated oven at 180^oC for 20 minutes.

Let them cool. Store in an airtight container.

Tips

• Handle the dough with light hands.
  

  
  
• Do not knead the dough.

STUFFED KARELA/ STUFFED BITTER GOURD (ANDHRA STYLE)

Recipe for Stuffed Karela

Karela or bitter gourd is not liked by many people because of its bitter taste. It is stir-fried with vegetables or even stuffed. In north India, it is prepared with onions, tomatoes, dry mango powder, fennel seeds, etc. In south India, most of its preparations are done with fresh coconut and other spices. This is a spicy and tasty recipe from Andhra which can be had with simple dal and rice.

Bitter gourd is a rich source of vitamin C and A. Thus is a very good antioxidant. It reduces blood sugar levels giving benefits to diabetic patients. It is low in calories and stimulates easy digestion. These are very few from the many benefits that this super vegetable has.

 Ingredients

 

• 8 to 10 nos bitter gourd (small sized),
•  ½ cup fresh coconut (grated),
• 1-inch piece ginger,
• 10 to 12 cloves garlic,
• 1 tsp red chilly powder,
• ¼ tsp turmeric powder,
• 1 tsp coriander powder,
• ½ inch cinnamon,
• 4 nos cloves,
• ½ tsp skinned urad dal,
• 5 to 6 curry leaves,
• 3 tbsp oil,
• salt to taste.

How to make

Wash and peel the bitter gourd. Make a lengthwise cut in the gourd. Rub some salt in the cut and on the outer surface. Keep aside for at least 30 to 40 mins. Squeeze out the moisture of the gourd.

Put all the ingredients except oil, urad dal and curry leaves in a grinder and make a coarse mixture without adding any water. Stuff this masala in the gourds.

Heat some oil in a kadhai. Add the urad dal and curry leaves. As the dal will change its colour to golden brown add the stuffed gourds and sauté on medium heat for 8 to 10 mins. Serve with simple yellow dal and rice.

Tips

• Do not remove the tender flesh or seeds of the bitter gourd.
• The bitter gourd has some salt in it even after squeezing out the salty water from it. The amount of salt in the stuffing masala should be balanced accordingly.
• Use small, light green tender bitter gourds for this recipe.
• The bitterness of the bitter gourd can be reduced by various methods like marinating in salt or yoghurt, boiling in salt water for 5 to 10 minutes and then discarding the water.   

 

CHICKEN PALAK (CHICKEN IN SPINACH GRAVY)

Recipe for Chicken Palak

Once a week I prepare a spinach dish. Palak paneer is liked by all. This recipe is a slight variation with chicken. The spinach makes the chicken tastes good or the chicken adds taste to the spinach. Either ways this combination works really well.

Spinach is an excellent source of iron. It also gives us various vitamins and minerals. Chicken is a very good source low fat protein.

In this recipe I have used half oil and half ghee in preparation to get the rich flavour from ghee and at the same time keeping a check on the calorie count.

Ingredients

• 4 cups spinach leaves,
• 400  gms chicken (medium size pieces),
• 2 nos onions (chopped finely),
• 1 tbsp ginger garlic paste,
• 1 tsp cumin seeds,
• ¼ tsp turmeric powder,
• 1 tsp red chilly powder,
• ¼ tsp garam masala,
• 2 nos green chilly (finely chopped),
• 2 tbsp each of oil and ghee
• salt to taste.

How to make

Clean and wash the spinach leaves and chicken pieces. To blanch the spinach boil enough water with salt to immerse the spinach leaves. Keep the leaves in the hot water for 2 minutes.

Drain the water and immediately transfer the spinach in cold water for a minute. Drain the cold water and puree the leaves.

Heat some oil+ghee in a kadhai. Add cumin seeds. As soon as they start spluttering add the green chillies followed by the onions.

Once the onions are translucent add the ginger garlic paste and sauté for a minute. Add the turmeric and red chilly powder. Saute for a minute.

Put in the chicken pieces and mix well. Saute on high heat for a minute. Add salt cover with lid and let it cook for 6 to 7 minutes on medium heat.

When the chicken is almost cooked add the spinach puree and mix well. Sprinkle some garam masala. Let it simmer for 3 to 4 minutes. Serve with tandoori roti or chapati.

Tips

• While blanching the spinach do not keep it in hot water for longer duration as it may loose its fresh colour.
• Once the spinach puree is added to the chicken do not cover with lid as it may loose its fresh colour.
• If the puree is too thick add ½ cup of milk.

CHICKEN METHI MALAI (CHICKEN WITH FENUGREEK IN CREAMY GRAVY)

Recipe for Chicken Methi Malai

This curry can be prepared on any occasion, be it special or regular. I like this dish because of its nutritional value for my family members. It is a nice way to camouflage the methi and milk for kids who are not fond of it. I am sure whoever tries this dish will definitely agree with me.

Chicken is a good source of low fat protein where as fenugreek (methi) is good for our heart health, boosts our immune system to fight against various infections.

Not only with kids point of view, this chicken curry is a very good dish to be added to the menu of those special dinner parties that you may host.

This is my own recipe, inspired from various north Indian dishes.

Ingredients

• Chicken – 800 gms (medium pieces),          
• Onions – 2 cups (thinly sliced),
• Tomatoes – 1 cup (thinly sliced),
• Ginger paste – 3 tsp,
• Garlic paste – 3 tsp,
• Red chilly powder – 2 tsp,
• Turmeric powder – ½ tsp,
• Coriander powder – 2 tsp,
• Garam masala powder – 1 tsp (Ground all spice),
• Greeen chillies – 6 nos ( finely chopped),
• Methi (fenugreek) leaves – 2 cups (roughly chopped),        
• Full fat Milk – 300ml,
• Oil – ½ cup,
• Ghee – 2 tbsp ,
• Salt to taste,
• Green  chillies for garnishing.

Method

Heat the ghee in a thick bottomed Kadhai, Add oil to it.

Add ginger and garlic paste. Sauté for one minute and add the slice onions. Saute till the onion become slightly golden.

Add the turmeric, coriander, red chilli and garam masala powder and mix well.

Add the washed and cleaned chicken pieces and sauté for 2 minutes on high heat.

At this stage add the sliced tomatoes, green chillies and salt. Mix well. Cover with lid and let it cook further for 8 to 10 minutes on low heat.

Remove the lid and add the Methi (fenugreek) leaves and mix well.

After a minute add the milk and let it simmer on medium heat for another 2 to 3 minutes.

Garnish with green chillies and serve with paratha or tandoori roti.

Tips

• Fenugreek (methi) leaves should be fresh and avoid use much of its stems. These leaves should be teared with hand and avoid using knife for the same.
• Once the fenugreek (methi) leaves are added avoid over boiling the curry as it may result in bitter taste.

KHANTOLE (A traditional sweet dish from Karwar region)

Recipe for Khantole

      My passion for food from various parts of our country drives me to try such kind of dishes.

      This traditional sweet dish belongs to the Karwar region, a small town in North Karnataka. It lies on the western cost of India, just south of Goa. Karwar cuisine is similar to Goa cuisine, but it is still distinct. Coconut, Rice and Fish are integral ingredients of their cuisine.

      I have liking for sweets prepared from jaggery, my mother–in-law has passed me this recipe who is very familiar with this region and its cuisine.

      This traditional dish from Karwar is steamed in turmeric leaves with gives a distinct flavour to the sweet.

The main ingredient to khantole is a cucumber which has orange – coloured skin and is bigger is size. It has a slight tang in its taste.

Ingredients

•  Cucumber – 3 cups (peeled & grated)    
• Semolina or Sooji – 1 Cup (dry roasted)
• Jaggery – 1 cup (crushed or grated)
• Fresh coconut – 1 cup (grated)
• Cardamom powder – ½ tsp
• Soda  bicarb – A pinch
• Clarified butter or ghee – 1 tbsp
• Dry fruits for garnishing

How to make

Squeeze out the water from the cucumber and put it in a mixing bowl.

Add jaggery and mix well with hands till the jaggery gets combined with the   cucumber nicely.

Now add the semolina, coconut, soda bicarb, ghee and cardamom powder and mix well.

The mixture gets thick and not runny.

  

In a steamer place the turmeric leaves and put the mixture on it. Spread it evenly with your palms. Sprinkle some chopped nuts.

Keep another layer of the turmeric leaves to cover it nicely.

Steam for 15 to 20 mins. Let it cool for 15 minutes. Cut them in rectangles and serve warm.

Tips

• Cucumber should not be squeezed out dry. We require same moisture in the cucumber.

• In case of unavailability of the recommended type of cucumber, any other type of cucumber can be used.