Groundnut Chikki with Jaggery

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Jaggery is one of the ingredients with which you can able to prepare various sweet dishes such as paayasam, Modak and many more. Do you know that Jaggery also contains the healthy ingredients like iron. But, the Jaggery which is available in the market consist of sand. So it is better to clean before using it.

Ingredients for preparing peanut chikki:

500 gram Jaggery,

50 ML water,

half cup peanuts,

two tablespoon ghee,

one tablespoon oil.

Preparation method of peanut chikki:

filter the Jaggery:

take a nonstick pan on medium heat. Now you can add Jaggery with one by fourth cup of water. Within 15 min, Jaggery will melt fully and get dissolved and becomes into a smooth solution without any lump. When you find lots of bubbles on the top of Jaggery, at the time, you can just switch on the stump and filled it with the iron sieve. Now let it cool until it becomes to room temperature. You can even store them into a plastic container and place it in the refrigerator for later use.

Preparation of groundnut chikki:

just heat up a pan, and dry roast peanuts without adding any oil until it becomes crispy. Keep it aside for 20 min and gently remove the skin of the peanuts. By dry roasting the peanuts, you can very easily remove the skin of it.

Just apply oil on a plate and keep it ready a side. Now take a nonstick pan, add two tablespoon of ghee and melted jaggery. Let it boil on low heat for 10 min continuously. It automatically becomes thicker and now you can add roasted groundnut onto it. Now you must just cook it for 5 to 7 min and if you cook for more minutes, it may become hard mixture and it is difficult to spread on the plate.

Now you can put the content onto the plate. When it gets cold down, cut it into a square shape and you can have them has the snacks.

You can even prepare groundnut chikki in an microwave.

Home Made Chicken Momo’s

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It’s a famous tibetian recipe. This is one of my most favourites as it has got lots of meat !! But the reason behind naming it as “Indo-Tibetian chicken momo “ is combining the tastes of Rich Indian masalas and tibetian ingredients. And one of the most important factor is that, as it is steamed it doesn’t create much problems for health.. Note : If usage of oil in its filling is less…

Lets see the ingredients required for this recipe:

1) Wrapper :

• 2 cups of Maida
• ¾ cup of water

2) Filling :

• 500g minced chicken
• 2-3 onions
• 1 tbsp fresh crushed ginger
• 1 1/2 tbsp crushed garlic
• 1 1/2 tsp salt Handful of coriander
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 2 green chillies (remove seeds for less spice)
• 2 tsp garam masala
• 2 tbsp oil
  

DIRECTIONS :

1) Finely chop all the filling ingredients and mix together . pour 2 tbsp of oil in a pan and fry this mixture , followed by it add 2 tbsp of soy sauce + 1 tbsp of vinegar and sprinkle 1 tsp of garam masala + salt to taste. Mix it well and cook it for 10 mins.

2) Mix the wrapper ingredients to make a dough. Roll the dough and make circles 6-10 cm across.

3) Place a scoop of mixture in the middle of each circle and wet the edges to glue easier. Stick the sides together strongly to stop leakage.

4) If u have a steamer pour some water into it and place these filled momos onto the plates and steam it for 10 mins. If u don’t have a steamer we can use Idli cooker and then filled momos can be placed onto the idli plates.

5) After 10 mins momos would be ready to serve. U may serve it with some Red hot chilli sauce or Tomato sauce.
                                      ^_^ njoyyyy !!!!
 

(Note : Momos would get steamed sooner only if the amount of dough to make the wrapper is thin enough)