Gond/Gaund is edible gum extracted from tree’s bark. It is generally given to women after child birth and elderly people as it helps in strengthening bones. But it is not just for them, everyone can relish. It produces heat in the body and is usually made in winter.
Gond/Gaund – 500 gm
Wheat Flour – 200 gm
Coconut – 100 gm
Almonds – 100 gm
Jaggery – 600 gm
Ghee (Clarified Butter) – 200 gm
Cardamom Powder – 2 tsp
Dry gond under the sun and ensure that it is completely moist free before proceeding with the next steps.
On medium flame place a wide mouthed pan and heat ghee in it. Deep fry gond until it fluffs up as shown in the image and allow it to cool.
In the remaining ghee, roast wheat flour and almonds until you could smell its nice aroma. Now grate coconut and finely chop jaggery.
Grind all the ingredients together in a mixer grinder – deep fried gond, roasted almonds and wheat flour, grated coconut, finely chopped jaggery and cardamom powder.
Now make ladoos with the mixture and optionally press dry fruits or raisins onto them. These can be eaten for breakfast.
Coconut – 1
Green Chilies – 5
Bengal Gram – 1 tsp
Black Gram – 1 tsp
Ginger – 2 lemons sized
Asafoetida – ¼ tsp
Curry Leaves – 2 sprigs
Salt – 1 tsp
Mustard – ½ tsp
Oil – 1 tbsp
Peel the brown skin of the coconut and grind it along with green chilies, ginger & salt.
Heat Oil in a pan & make tadka mustard, bengal gram, black gram, asafetida & curry leaves.
Add it to the ground coconut mix & serve it with Rava Idli, Rava Dosa etc.
Suji Rava – 3 cups
Curd (Soar is better) – 5 cups
Cashew – ¼ cup
Bengal Gram – 1 ½ tbsp
Black Gram – 1 tbsp
Green Chilies – 5
Curry Leaves – ¼ cup
Carrot – 1 small
Coriander leaves – ¼ cup
Salt – to taste
Baking Soda (Sodium bicarbonate) – 1 ½ tsp
Mustard – 1 tsp
Oil – 4 tbsp
Pan fry Rava till it slightly starts to change color or a nice aroma emits and keep it aside.
Heat another pan & prepare tadka using Oil, mustard, Bengal gram, Black gram, Cashew, chopped green chilies & Curry leaves.
Add salt, baking soda & tadka to fried rava. Mix them well.
Finely chop coriander, churn curd & grate carrot.
Add the above to the rava mixture & mix well. If needed, add some water. The consistency should be like an Idli batter.
Now make Idlies as you normally would do. In the Idly plates, pour a little less batter than the normal as this will puff up more.
Serve it hot with Kobbari (Coconut) Chutney and you will be longing for more!!
Wheat Flour – 4 cups
Fenugreek leaves – 4 bunches
Sahijeera – ½ tsp
Green Chillies – 5
Coriander – 1 bunch
Mint Leaves – 1 bunch
Salt – to taste
Butter / Ghee
Sort & finely chop all the leaves. Grind or finely chop the green chillies. Now, mix all the ingredients well using water. Make it a bit harder dough than the usual Chapati dough as the water content from the leaves gets into the dough & compensate. Keep it aside for 15 to 20 minutes. Knead the dough again and divide it into small portions. Roll these like Chapatis and on heated tawa cook them on both sides using Ghee or Butter. Serve it hot with a pickle and yogurt.
The usual carrots are Orange in color but the Gajar is like a reddish/pink carrot and is not available throughout the year, at least in Hyderabad. It is only available towards the last two months of a year. For the rest of the year, Carrot ka Halwa will be the substitute. So, here I am presenting the real Gajar ka Halwa. Ingredients & making is same for both the Halwas. Some even make Beetroot ka Halwa, just substitute Carrot/Gajar with Beetroot.
Gajar – 1 Kg
Sugar – 1 cup
Milk – ½ liter
Cardamom – 4
Khoya/Mawa (Optional) – 100 gm
Grated coconut (Optional, for Garnishing)
Grate Gajar and pan-fry it in small portions using Ghee (Clarified butter) till the color of the grated Gajar changes.
Now in the same pan, add all the fried Gajar & milk. Allow it to cook and meanwhile grind the cardamoms & fry whatever nuts you have got. Now, add sugar & keep stirring the Gajar so that it doesn’t get stick to the bottom of the pan & burn. When the milk is almost done, add Khoya & let it cook for some more time till you are sure that all the water content is evaporated. You can taste it to see if the raw taste of Gajar is gone; if so, you can be sure that it is cooked. Add cardamom powder & fried nuts and mix well before switching the heat off. Let it cool down & savor it… you will feel like a King