CHOCOLATE PEANUT CHIKKI

In my childhood days chocolate chikki was a premier thing. While preparing chikkis for Sankranti a thought ran through my mind to try preparing my childhood fantasy. I did succeed to achieve my aim and it attracted a lot of attention and got appreciation from my family members and relatives. What else does a food lover like me want..

Use of jaggery and peanuts makes this a healthy snack to be consumed. In northern parts of India roasted peanuts are had with a piece of jaggery as this gives heat to the body.

The amount of chocolate can be increased or decreased. Though the procedure is easy one should take care that the final chikki mixture should be quickly spread in the plate before it cools down. 

This is an healthy option for the chocolate lovers. Traditional chikki with a chocolaty twist….

Recipe Chocolate Peanut Chikki

Ingredients

• 200 gms jaggery (crushed)
• 100 gms dark compund (roughly chopped)
• 200 gms peanuts (dry roasted)

How to make

Grease a plate (diameter 8”) with some oil. Keep aside.

Grind the peanuts to get a coarse powder.

Melt the jaggery in a nonstick pan on low heat. Let it cook further for another minute stirring continuously.

Melt the cooking chocolate in a microwave or on a double boiler.

Add the powdered peanut to the jaggery. Mix well. Remove from heat.

Fold in the melted chocolate in the peanut and jaggery mixture.

Once well combined transfer the mixture to the greased plate. Spread evenly with a oiled spatula to get even thickness.

Make light marks with a butter knife in square or diamond shape. This will later help to make pieces easily. Let it cool for an hour at room temperature before cutting them into pieces.

Tips

• Be careful while roasting the peanuts as over roasting may make the sesame bitter to taste.
• To avoid burning, jaggery should be melted and cooked on low heat only.
• Once the chocolate is added to jaggery and peanut mixture do not keep it on direct flame.

PEANUT DISCS/ PEANUT CHIKKI

Chikki a healthy snack, can be had at any time. It is an instant energy booster.

As a child I believed that Lonavla is the only place on this earth where one can get Chikki. Whenever we used to drive down to Mumbai my father would stop by to pick up some chikkis to be munched on the way and also gifted to our relatives.

Different types of chikkis were made with peanut, coconut, sesame, dry fruits, chocolate. In my recent visit to this place I got know about more different varieties of chikkis available like the low calorie types, sugarfree types, the list is quite long…

Jaggery is rich source of iron, eases digestion, good for bones, and excellent antioxidant. It is also known to be a very good cleanser for our body. Peanuts are rich in energy and a good source of dietary fiber. They are packed with Vitamins and minerals. Also when roasted the antioxidant properties of peanuts gets enhanced.

This is a very basic, easy and popular type of chikki. Instead of whole peanuts one can use them in crushed form also.

Peanut discs/ Peanut chikki

Ingredients

• 200 gms peanuts (roasted)
• 200 gms jaggery (crushed)
• 1 tbsp ghee or clarified butter
• ¼ tsp cardamom (powdered)

How to make

Grease two plates (diameter 8”) with some ghee. Keep aside.

Melt the jaggery in a nonstick pan on low heat. Add the ghee to it. Let it cook further for another minute stirring continuously.

Add the peanuts and cardamom powder to the jaggery. Mix well. Remove from heat.

Once well combined transfer the mixture to the greased plate in form of dollops. Then gently press with oiled spatula or a flat spoon to shape them into small discs.

I did a little variation to the same mixture by just dropping spoonful of the same mixture on the greased plate. When cooled they appeared like little rocks.

Let it cool for an hour at room temperature before transferring them into an air tight jar.

Tips

• Be careful while roasting the peanuts as over roasting may make the sesame bitter to taste.
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• To avoid burning, jaggery should be melted and cooked on low heat only.

SESAME CRACKERS/ TIL KI CHIKKI/ TILWALI GAZAK

 Sesame crackers also called as til patti, til ki chikki or til ki gazak in different parts of India.

Chikki from Lonavla (a small hill-station) is very popular. Lonavla reminds me of beautiful sceneries, bunglows on the hilltops and hillslopes, eating places on those curly-swirly roads, big and small shops of chikki almost everywhere. Once one enters these shops it becomes difficult to make a final choice from the endless varieties of chikkis that are available...

Sesame good source of copper, manganese and many other minerals.It gives our body the required fibre and also helps in lowering the cholesterol level. It is beneficial for our bone health too.

Til ki chikki or sesame cracker is a very nutritious winter snack to be eaten at any time of the day. 

The sesame imparts a nutty flavour to the chikki or cracker. Very quick and easy to make….

Til ki Chikki/ Sesame Crackers

Ingredients

• 1 cup sesame or til (dry roasted)
• 2 cups sugar
• ½ tsp cardamom (powdered)
• Oil for greasing

How to make

Grease a flat surface or back of a big plate with some oil. Keep aside.

Put sugar in a nonstick pan on medium heat. Keep stirring.

When the sugar melts completely remove from heat. Add the sesame and cardamom powder. Mix well.

Once well combined immediately transfer the mixture to the greased platform. With the help of an oiled rolling pin roll the mixture to the desired thickness.

Make light marks with a butter knife in square or diamond shape. This will help to make pieces easily later. Let it cool for an hour at room temperature before cutting them into pieces transfer them into an airtight jar.

Tips

• Be careful while roasting the sesame seeds as over roasting may make the sesame bitter to taste.
• Do not keep the melting sugar unattended as it may burn within a matter of seconds.
• Quickly transfer the sugar and sesame mixture to a flat surface and roll it. If the mixture cools down it may become difficult to roll it.

CHIKKI FOR MAKAR SANKRANTI

Makar Sankranti marks the transition of the Sun into the zodiac sign of Makara rashi on its celestial path. The day is also believed to mark the arrival of spring in India and is a traditional event. Makar Sankranti is a major harvest festival celebrated in various parts of India. Makara Sankranti commemorates the beginning of the harvest season. 

Since the festival is celebrated in mid winter, food prepared for this festival is such that it keeps the body warm and gives high energy. Laddoo of til or sesame seeds made with jaggery is a speciality of the festival. In the state of Maharashtra, it is called 'Tilgud'.

The laddoos can also be made in the form of chikki or gazak as it is called in North India. Adding peanuts to the chikki gives a nice twist and also enhances its taste. Jaggery, peanuts and sesame, all are rich in vitamins and minerals.

The proportions are very easy to remember and thus one cannot go wrong with this recipe.

Do read the tips for better results.

Recipe  for Chikki

Ingredients

• 100 gms sesame seeds or til (dry roasted)
• 100 gms peanuts (dry roasted)
• 200 gms jaggery (crushed)
• ½ tsp cardamom (powdered)
• 2 tbsp clarified butter or ghee

How to make

Grease two plates (diameter 8”) with some ghee. 

Keep aside.

Crush the peanuts and sesame seeds in a dry grinder to get a coarse mixture.

Transfer this mixture to a mixing bowl and add the jaggery.

Put this mixture in the dry grinder (in small batches).

Put a nonstick pan on low heat. Add the ghee to it. Transfer the above mixture to the pan. Keep stirring till the jaggery melts and the whole mixture becomes like a dough. Let it cook further for 

another minute stirring continuously.

Add the cardamom powder. Mix well. Remove from heat.

Once well combined divide the mixture into equal portions and transfer it to the greased plate. Spread evenly with an oiled spatula to get an even thickness.

Make light marks with a butter knife in square or diamond shape. This will help to make pieces easily later. Let it cool for an hour at room temperature before cutting them into pieces transfer them into an airtight jar.

Like chikkis, laddoos can also be made from the same mixture.

Just divide the mixture in equal portions.

Shape them in bite size laddoos.

Tips

• Be careful while roasting the peanuts and sesame seeds as over roasting may make the sesame bitter to taste.
• To avoid burning, jaggery mixture should be cooked on low heat only.
• Tranfer the hot jaggery mixture to the plates and spread them before it cools down or else it may become difficult to do so.

TRADITIONAL LITTI CHOKHA FROM BIHAR/ BAKED VARIATION OF LITTI CHOKHA

Litti Chokha is a traditional dish from Bihar. I came across this dish in a Lucknow fair where a stall got my attention which was decorated with garlands of big brinjals. To my surprise a baati like thing was served with baingan ka bharta. As it was a strange combination I had to try it and you know what it really works!

The baingan ka bharta is more like a salad. Its process is similar to babaganoush. The litti is stuffed with sattu flour made from roasted bengal gram dal and wheat grains. The mustard oil is added to the bharta which gives a different angle to this dish. At times the Litti Chokha is served with spicy coriander chutney for people who prefer extra spice.

I generally prepare this dish on winter Sundays for breakfast. Traditionally littis are baked in tandoor or deep fried. I deep fry the littis or cook them on barbeque. I have also tried baking them which also works out fine. Litti is dipped in melted ghee or clarified butter before serving. For the best taste I would suggest not to skip this step. When you feel like having something different you should try this dish.

Recipe for Baked Litti Chokha

Ingredients for Litti dough (yields 10 littis)

• 2 cups whole wheat flour
• ½ tsp carom seeds
• 2 tbsp ghee or clarified butter
• ½ tsp baking soda
• ½ tsp salt

Ingredients for Stuffing

• 1 cup sattu (flour made from roasted bengal gram and wheat grains)
• 1 tbsp pickle spices
• 2 green chillies (finely chopped)
• Salt to taste

Ingredients for Chokha

• ½ kg brinjal
• 2 green chillies (finely chopped)
• 1 tsp ginger (finely chopped)
• ½ cup coriander leaves (finely chopped)
• 1 tbsp mustard oil
• 2 tomatoes (finely chopped)
• 1 onion (finely chopped)
• Salt to taste

How to make Dough

Sieve flour and baking soda in a big mixing bowl.

Add carom seeds, ghee and salt. Mix well.

Knead to make a soft dough using water as required. Keep aside for half an hour.

How to make Stuffing

Transfer all the ingredients for stuffing in a mixing bowl and mix well.

Add 1 or 2 tsp of water. Mix again to form a crumbly mixture.

How to make Chokha

Grease the brinjals with oil. Roast on gas burner turning occasionally. When the brinjals are soft fron inside and the skin is totally black remove from fire. Keep aside for 5 minutes.

Roughly chop the brinjal and mash in a bowl. Add other ingredients and salt. Mix well. Add mustard oil and mix again.

Chokha is ready. 

How to make Litti

Divide the dough in 10 equal portions.

Take a portion. Shape into a bowl. Put 2 tsp of stuffing into it. Bring together the edges to seal and form a ball. Lightly flatten between the palms. Similarly prepare rest of the littis.

The littis can be deep fried.

Also it can be baked in a preheated oven at 180 degrees for 25 minutes.

Dip the litti in melted ghee before serving or brush with melted ghee.

Serve hot with Chokha.

Tips

• The pickle spices from can be used or you can even add  the available pickle at your home.
• Litti tastes best when baked on barbeque, in tandoor or in oven.
• Littis should be dipped in ghee for the real taste. If you are worried about the calorie count then just brush the littis with ghee.
• Onions in Chokha are optional.

BREAD STICKS/ SOUP STICKS

Recipe for Bread Sticks/ Soup Sticks

Perfectly baked bread sticks complement any thick soup. They can even be had as it is. The texture is hard from outside and crisp from inside. They can be flavoured with sesame, cumin or onion seeds.

Kids and adults love to munch on these.

Ingredients (yields 20 bread sticks)

• 1 cup plain flour
• ½ tsp salt
• 10 gm fresh yeast
• ½ tsp sugar
• 1 ½  butter
• ¼ nigella or onion seeds (kalonji)
• Oil for greasing

How to make

Crumble the yeast in a small bowl. Add sugar and 4 tbsp of lukewarm. Keep aside for 5 to 10 minutes to froth.

Sift the flour and salt together in a large mixing bowl. Make a well in the center.

Add the yeast and mix. Add the nigella seeds and butter. Mix well.

Knead a dough (similar to the chapatti dough). Add little water as required.

Cover with damp cloth and let it prove. That is until it rises to double its size.

Transfer the dough to floured surface. Remove the air by knocking. Knead again and let it rest for 10 minutes.

Roll the dough in rectangular shape or cut the rolled dough in rectangular shape to thickness of ½ cm.

Cut the dough in strips of ½ “x6”.

Place on a greased baking tray. Bake in a preheated oven at 230 degrees for 15 minutes. Then lower the temperature to 180 degrees and bake for another 10 minutes.

Remove from oven. Let it cool on the wire rack. Serve crispy bread sticks with warm soup.

Tips

• The time for proving may be shorter or longer from 45 minutes to 2 hours.
• Before baking the bread sticks can be brushed with egg and sprinkled with sesame seeds or nigella seeds.

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.

ALU VADI/ PAATRA/ ARBI PATTA VADI (STEAMED PINWHEELS MADE FROM COLACASIA LEAVES)

Recipe for Paatra/ Alu Vadi/ Arbi Patta Vadi

                                                                                                   

 Colacasia leaves are easily available in the market during the rainy season. These beautiful elephant ear-like large leaves are rich in vitamin E. It is a great source of fibre and carbohydrates. Also boosts energy level.These steamed sweet and sour pinwheels  with tamarind chutney and a cup of tea to go with it, is a perfect tea time snack when it is drizzling outdoors.Arbi or Taro leaves and roots both are used in Indian cooking, One may have an itchy throat as an after effect of eating this. To avoid this, generally tamarind is used in their preparation

Ingredients                                                                  

• Colocasia leaves - 10-12 (cleaned and washed )
• Tamarind pulp – ½ cup
• Jaggery  –  ½ cup(grated or chopped)
• Bengal gram flour (besan) – 1 cup
• Red chilly powder – 2 tsp
• Salt to taste

How to make

Wash the leaves and dry them.

Mix the tamarind pulp and the jaggery to make a thick paste.

Add the chilly powder, salt and water to the flour to make a thick batter of spreading consistency.

Carefully remove the stems and the thick veins as they may obstruct the rolling of the leaves.

Take the largest leaf. Keep its veins side up.

Spread the tamarind paste on the leaf.

Now spread the batter on the leaf.

Now, place another leaf in the 180 degrees opposite direction. 

Spread another layer of the paste and batter.

Repeat this procedure for 2 to 3 more leaves.

Roll the leaves tightly to make a log like shape.

 Similarly, more rolls can be prepared.

Steam these rolls for 10-15 minutes.

Let it cool completely before cutting them into thin slices.

These pinwheels/ vadis can be deep fried or tossed in a tempering.

Tempering

Oil for tempering

Mustard seeds, Cumin seeds, Curry leaves and Asafoetida

Tips

• Leaves with dark stems should be used to avoid the itchy throat.
• The paste should not be very thick or runny.
• Moderate quantity of paste should be applied.
• While rolling the leaves, care should be taken that it should not be loose.
• Always start with a bigger leaf and proceed in the descending order.
• More than five leaves can be used according to the required size of the pinwheels/vadis.