Monday, November 30, 2009

Video Recipe of Peanut Toffee

Today I am going to bring in my childhood favorite sweet peanut toffee or chikki.

Usually we make these chikkies at home but those tastes are not like store bought one. But here I will show you exact taste of store bought chikki.

For all your convenience this time I am posting video.


1 cup Peanuts

1 cup Jaggery

¾ cup Sugar

4 Cardamom pods (crushed or powder)

½ tsp Ghee/Oil

Preparation for peanut:

Dry roast the raw peanuts in a pan on low flame till lightly brown or until crunchy.

Let it cool down some time, after that remove the skin from peanuts.

For Candy Syrup:

Take two kadais

In one kadai add little bit of water and add jagery, stir this very often.

At the same time we have to prepare sugar syrup to make this take another kadai fry the sugar without any water, stir thoroughly until it turns into candy syrup. When sugar syrup comes one string consistency remove the kadai from the stove.

When jaggery syrup close to come candy stage add cardamom powder and stir continuously.

After jaggery syrup get two string consistency add the prepare sugar syrup and then remove from the stove. Then add peanuts and mix well until the peanuts are well coated with the syrup.

Now spread this mixture on aluminum foil and cut your desired shape. Wait for toffee to cool and then your mouth watering peanut toffee ready to eat.

Tuesday, November 17, 2009

White Zucchini

This original recipe demands Nethi Beerakaya, which comes from ridge gourd family. Because of that buttery texture and taste we are calling as ghee ridge gourd. These ridge gourds are very difficult find here. So I made this recipe with white zucchini, it’s worked very well every time.

Follow the recipe:

6 baby zucchini (or) 3 big White Zucchini

2 medium size Onions

2 medium size Tomatoes

1 tsp Ginger Garlic paste

5 Green Chilies

1 sp Coriander powder

¼ sp Turmeric powder

2 tbs Chopped Coriander leaves

10 Cashew nuts (make it paste)

¼ cup Milk

1/3 cup Water

2 tbs Oil

Salt to taste.

Wash and peel the zucchini and slit into plus shape.

If you have big size zucchini peel and chop into one-inch peaces.

Finely chop the onions, tomatoes and green chillies.

Heat the oil in a kadai, fry the chopped onions and green chilies until onions become transparent.

Add ginger garlic paste and fry till raw smell goes off.

Add the chopped tomatoes, fry till soft.

Add turmeric and coriander powder and mix well.

Add cashew nut paste and fry for a while.

Add zucchini, chopped coriander mix it well carefully.

Pour 1/3 cup of water and salt, close the lid,(don’t add more water because

zucchini takes only few minutes to cook) cook until all water get evaporate.

Then add the milk and simmer for 3 minutes, remove from the stove.

Serve with the rice.