Ingredients - Moong sprout - 150 g Black gram whole ( kala chana) sprout - 50 g Boiled potato - 1 medium Onion medium - chopped Green chilli - 1 chopped Roasted cumin powder - 1/2 tsp Garam masala - 1/4 tsp Red chilli powder - 1/4 tsp Salt - to taste Oil - 2 tbsp + for frying All purpose flower ( maida) - 2-3 tbsp mixed in 1/4 cup water to dip ( should be runny)
Method - 1. Heat a karahi and put 2 tbsp oil in it, fry the onion in it until translucent. 2. Put the sprouted chana in it and fry for few minutes in low heat, add the moong sprout with all the dry masala and salt. Saute it for 5 minutes in low heat until it's dry and soft. Let it cool. 3. Dry grind it coarsely in a grinder. 4. Grate the boiled potato, and mix it nicely with the ground sprouts with green chilli, adjust the salt if needed. 5. Divide the mixture into medium size balls and make tikkis. 6. Take a deep frying pan and heat oil in it. 7. Dip the tikkis into the maida batter and deep fry it in the oil in a batch of 3 or 4. 8 Serve hot with Pudina and dhaniya chutney.
Til (sesame seeds) - 1/2 kg Gud (jaggery ) - 1/2 kg Peanuts - 250 gm Dry Coconut ( desicated ) - 100 g
Method - 1. Take a shallow Frying pan or karahi and dry roast the til on a low heat for few minutes until it slightly changes the colour. Take special care not to over fry it. Replace it in a big plate and let it cool. 2. In the same karahi roast the peanuts too until it just begins to turn brown and is evenly roasted. Take it out and let it cool. 3. Grind the til and peanuts separately in a grinder. 4. Grind the gud also in a grinder. Put 2-3 tbsp ground til along with the gud into the jar to prevent sticking in the jar. 5. Take a big bowl and put all the grounded ingredients into it with the dry coconut. 6. Mix it all nicely until incorporated well. 7. Make small size laddus and store in an airtight jar.
Ingredients - Peanut - 1 cup Rock salt - 1/2 tsp + for adjusting Cumin whole - 1/2 tsp Red chilli whole - 1 Pure ghee/ clarified butter - 1 tbsp water - 2 cups Red chilli powder - 1/4 tsp Pepper powder - a pinch Cumin powder - 1/4 tsp For chat - Curd - 1 cup Sugar - 1 tsp Tamarind ( Imli) Chutney- 1/2 cup Red chilli powder- a pinch Beetroot grated - 1 Pomegranate seeds 3-4 tbsp (optional) Green chilli - chopped 2 tbsp
Method- 1. Boil the peanuts in 2 cup of water in pressure cooker until it's soft and cooked. Peanuts take time to cook, let it whistle for 4-5 times on a medium heat. Drain and keep it aside. 2. Take a frying pan or karahi and put ghee in it, when it's hot put whole chilli and whole cumin and let it splutter. 3. Put boiled peanuts with red chilli powder, pepper and cumin powder, sauté for few minutes. 4. Adjust the salt according to your taste. Keep it aside and let it cool down. How to plate - 1. Beat curd with one tsp sugar and a pinch of rock salt. 2. Take a plate and spread the fried peanuts in it. 3. Spread the curd over it and the tamarind chutney also. 4. Garnish it with grated beetroot, pomegranate seeds and chopped chillies. 5. Peanuts are low in carbs and are excellent source of vitamins, minerals, and protein and are rich energy source. Moreover it's more beneficial as it is not fried but boiled so it can be included in your daily diet while fasting.
