AniKan's Kitchen

[anikankitchen]

RAGI CACAO SHEERA

Ingredients: 

Ragi/Finger millet rawa/atta 3 tbsp

Sattu 1/2 tbsp

Unsweetened raw cacao powder 1 tbsp

Ghee 1 tbsp

Water/Milk 1/4 cup

Vanilla extract 1 tsp

Jaggery powder 1 tbsp

Elaichi 1 tsp

Directions :

 Take ghee in a pan and heat it.

Add ragi rawa, sattu and cacao powder.

Sauté till its aromatic.

Add water/milk and cook till it’s firm.

Add vanilla extract and Elaichi powder.

Mix it properly.

Switch off the gas.

Add jaggery powder.

Mix it till jaggery powder dissolves.

Garnish it with chopped nuts. 

Add jaggery powder only after you switch off the gas.

Note :

when you use milk instead of water. In that case, use 2-3 tbsp jaggery powder.)

[anikankitchen]

PATOLI

 Ingredients

1 cup Tuvar Dal

1/4 cup Rice Flour

1/3 cup Milk Powder

3/4 cup Jaggery Powder

1/2 tsp Cinnamon Powder

1 tbsp Cardamom Powder

1/4 tsp Black Pepper Powder

1tbsp KhusKhus

Pinch Jaiphal

1tbsp Sauf

5-6strands Kesar

Ghee for frying

Wheat Flour to knead dough

 Directions

Soak Tuvar Dal for 2 hours in hot water.

Switch on the stove and Steam Tuvar Dal in steamer for 30-40 minutes.

Once Dal is cooked mash it.

In a pan heat 2 tsp ghee add dal mixture, milk powder, rice flour. Mix well and cook for 5-7 minutes or till it mixture leaves the side of the pan.

Add jaggery to the mixture cook for 2 min. till it melts. Switch off the stove.

Now add rest of the ingredients, mix well, let it cool.

Make small balls of the mixture keep it aside.

Make a dough of wheat flour adding ghee in it. It should be medium thick.

Take dough make balls and fill the ready misture in between it and bring sides together to cover. Dab in  between palms.

Shallow fry it in hot ghee.  

Serve hot and pour a ghee on top of it.

[anikankitchen]

PINDI CHOLE

Ingredients :

To Boil Together in Chole :

250 gms Chickpeas

4 tsp Tea Powder or 2 Tea Bags

1 tsp Amla Pieces

3 Cloves (Laung)

1/2 tsp Baking Soda

1 Brown Cardamom (Badi Elaichi)

1 ” Cinnamom Stick

1 Bay Leaf (Tej Patta)

3 Green Cardamom (Chotti Elaichi)

1 Star Anise

6 Black Peppecorns

Salt to taste

To make Masala Water :

7-8 Blackpeppercorn

1 " Cinnamon Stick

5-6 Cardamom

Mix all three and crush into powder

1 star Anise

3 cloves

For Gravy :

1 Onion

2 Tomatoes

3-4 tbsp ghee

1 tsp Jeera powder

1 tbsp gingergarlic paste(optional)

1 tbsp Amchur powder

1 tbsp Kasuri methi

1 tbsp Chola masala

Directions:

Soaked Chole overnight. In morning give it a one rinse.

Now take 5 -6 glasses of water in Pressure Cooker add soda & salt.

Now make a small pouch of tea and all the spices. Keep it in Chole. Cover the lid of pressure cooker.

Let it cook for 8 whistles.

Once pressure cooker cools discard Tea pouch.

Now take one cup water add all spices to make masala water.

Once it boils to half keep it aside.

Take a pan add 2 tbsp ghee let it be hot.

Add onion and saute till golden brown.

Add ginger garlic paste saute for 2 min.

Now add Tomatoes and cook till ghee leaves the sides of the pan.

Now add chole.

Add rest of the ingredients along with masala water and cook for few min.

Add ghee & kasuri methi. Mix well.

Switch off the flame. Cover for few min before you serve.

Serve hot with Bhatura, puri, roti , rice.

Note:

Onion Tomatoes gravy is optional.

Ginger Garlic is optional too.

In that case add masala water more according to your preference.

[anikankitchen]

RAGI SHEERA

Ingredients :

1 cup Ragi flour or Ragi suji . 6-8 tbsp ghee 

1 tbsp Sattu Powder

1-2 tbsp Raw unsweetened Cacao Powder

2 cup hot milk

2 tsp Vanilla Extract

1/2 cup Powdered Jaggery

1/2 tsp Cardamom powder

Pinch Jaiphal

6 to 7 Soaked Almonds chopped finely or any nuts.

Directions :

Take Ghee in a pan & heat it.

Now add Ragi Flour/Suji, Sattu & Cacao powder.

Saute till it's aromatic.

Add hot milk slowly , mix well and cook till it's together & firm.

Add vanilla essence switch of the gas flame.

Now add jaggery powder till it's dissolved keeping gas flame switched off.

Add Cardamom powder and Jaiphal mix well.

Garnish with Almonds or any nuts.

[anikankitchen]

KARNATAKA STYLE HARIVE SOPPU BENDI RECIPE (Amaranth Leaves Cooked in Coconut Broth)

Ingredients:

1 bunch Red Amaranth Leaves roughly chopped

1 cup Fresh coconut , grated

1 can Coconut Milk

1 tsp Jeera

1 Green Chilli Ginger Paste

1 tsp Jaggery powder

1 tsp Mustard seeds

1/2 White Urad Dal (Split)

1 Dry Red Chilli

Asafoetida (hing) , a pinch

1 sprig Curry leaves

2 tsp Oil

Salt to taste

Directions:

Clean, wash and rough chop the amaranth red and keep aside.

Make a smooth paste of the grated coconut, cumin seeds using a mixer grinder with little water and keep aside with ginger chilli paste.

Cook the red amaranth with water and jaggery with 2 cups of water until the red wilts.

To this add the ground coconut masala paste and ginger chilli paste ,simmer for 10 minutes.

Add salt to taste and keep aside.

Now heat oil in a small tadka pan, add mustard and urad dal and let it splutter.

Once they splutter, add the asafoetida, red chilli and curry leaves and let it crackle.

Once done, switch off the flame and transfer the tadka over the red amaranth mixture.

Add 1 can of coconut milk simmer for 5 min.

Serve with Dosa or Rice.

Note :

One can use Green Amaranth or Chawli.

[anikankitchen]

WATER CHESTNUT FLOUR AND RAW BANANA PATTIES

Ingredients:

4 Boiled or Steamed Raw Banana

1/3 cup Water Chestnut Flour

1 tbsp Ginger Chilli Paste

Salt as per taste

1 tbsp Roasted Jeera Powder

1 tbsp Lemon Juice or 2 tbsp Yogurt

1/3 cup Fresh Coriander leaves

1 tsp Freshly Crushed Black Pepper

1/4 cup Roased Peanuts

1 tsp Fresh Mint Leaves

Oil for Frying

Directions:

Pressure cook or Steam Raw Bananas with skin for 3 whistles or till Banana is completely softened .

Once they warm peel the skin & mash it with fork.

Add all the ingredients to Raw Bananas except oil & mix well.

Make shape of Patties & fry.

Serve with Green Chutney, Imli chutney or Cashew Sesame Cream

[anikankitchen]

BLACK SESAME CASHEW CREAM

Ingredients:

1 cup cashew, soaked

⅓ cup water

3 dates

2 tbsp black sesame

Directions:

Blend ingredients together in a blender.

Top with berries and serve immediately or chilled

[anikankitchen]

RAGI AND RAJGIRA SUKHADI

Ingredients:

4 tbsp Ragi

2 tbsp Bati atta/ wholewheat flour/kakro lot

4 tbsp Rajgira

7 tbsp Ghee

3/4 cup Grated jaggery

Directions:

Melt Ghee in a cast iron or any non stick pan.

Add three flours together and roast for 7-10 min on low flame till you smell that aroma or till golden brown colour, stirring continuously.

Remove from the flame & add jaggery mix well.

Pour the warm mixed mixture to a greased thali and spread it with the base of small bowl.

Cut into pieces till it's warm.

Let it cool & store in airtight container.

Note: One can add poppy seeds, nuts, Cardamom powder, melon seeds.

[anikankitchen]

RAGI AND BATI ATTA SUKHADI

Ingredients :

1/2 cup Ragi

1/2 cup Bati atta/ wholewheat flour/kakro lot

1/2 cup ghee

3/4 cup grated jaggery

Directions:

Melt Ghee in a cast iron or any non stick pan.

Add flours together and roast for 7-10 min on low flame till you smell that aroma or till golden brown colour, stirring continuously.

Remove from the flame & add jaggery mix well.

Pour the warm mixed mixture to a greased thali and spread it with the base of small bowl.

Cut into pieces till it's warm.

Let it cool & store in airtight container.

Note: One can add poppy seeds, nuts, Cardamom powder, melon seeds.

[anikankitchen]

HEALTHY CREPES

Ingredients:

1/2 cup Khapli wheat flour / amaranth flour / rice flour or any gluten free flour as per choice

2 tbsp Sattu flour

1 tbsp Raw banana flour

1 cup Almond milk / coconut milk

1 Egg or (1 tbsp flaxseed meal beaten with 3 tbsp hot water till the mixture turns gluey and sits for a while)

1 Banana

1/4 cup Jaggery

Ghee for frying

1/4 tsp Cinnamon powder

pinch of salt to taste

1 tbsp Sauf

1/2 tsp Black Pepper powder

Raw unpasteurized honey/maple syrup to drizzle

1 tbsp khuskhus

Directions:

Sift the flours into a mixing bowl.

Add the beaten flaxseed meal /egg.

Add the almond milk /coconut milk and cinnamon powder.

Beat it to a batter consistency.

Make sure your batter is super smooth.No chunks should be visible.

Add remaining ingredients

Place a little oil into a pan, pour out some of the crepe mix and swirl it around the pan. Making sure it is quite thin. Or fry in a ghee with a serving spoon small size.

Let it cook until it starts to look quite dry on top then flip it and let it get browned on both sides pouring ghee or fry both side on medium flame till crispy.

Repeat with other crepes too.

Serve hot with a drizzle of honey, khuskhus or any other toppings as per choice.

Note :

Can top with homemade hazelnut Nutella / peanut butter, nuts and seeds too.

Can add boiled sweet potato or banana also to the batter to get the binding consistency.

[anikankitchen]

BLACK SESAME AND AMRANTH LADOO

Ingredients :

1 cup amaranth seeds

3tbsp Roasted Black sesame

3/4 cup Jaggery

1/4 cup Roasted Peanuts

6-7 Roasted Cashews

1 tablespoon water

Directions :

Heat a heavy bottom pan on medium high heat. Add half tsp of amaranth seeds in it and stir until they start popping.

Once the half tsp seeds popped, remove from wok and start adding spoon of amaranth seeds at a time and let the pop while continuously stirring.

Likewise, pop all the amaranth and place in a big mixing bowl.

Sieve the seeds using a strainer to remove the unpopped ones.

Meanwhile roast Black Sesame seeds , peanuts & cashews all separate and keep it aside.

Crush Peanuts & Cashews in small pieces make sure not to powder.

In a pan add chopped jaggery and a tablespoon water. Let it melt and make a one stirring consistency syrup.

Add the jaggery syrup into the sieved amaranth seeds, sesame seeds, peanuts and cashews and mix well.

Wet your palms and start making round balls, keep applying water on your palms before start making each ladoo.

Store in airtight container and enjoy.

Notes :

If the first trial batch doesn't pop wait until you get the right heated temperature of the pan till than do not add more.

Be patient while popping the amaranth seeds and add a tablespoon at a time only.

[anikankitchen]

NO KNEAD MULTI SEED BREAD

Ingredients :

The bread

1-1/2 cup all purpose flour 

1-1/2 cup whole wheat flour

1 tsp olive oil

1 tsp yeast

2 tsp sugar

1-1/4 tsp salt

1-1/2 cup (appx)

The topping

1/2 tbsp toasted flax seeds, to sprinkle on top

1/2 tbsp toasted sesame seeds 

1 tbsp toasted sunflower seeds 

1  tbsp toasted pumpkin seeds

Directions:

In a bowl, add in both the flours along with Salt & Olive oil. Mix well and keep it aside.

In another bowl, take warm water add yeast and sugar. Let it rise for 10-15minutes.

Pour the yeast mixture into the flour mixture in a bowl. Using your wooden spoon, mix everything until well combined in a soft dough.

Keep it aside for 2 hrs.

After 2 hrs take the dough out and knead into the shape of a loaf.

Keep loaf into a 5x9 inch (13x23 cm) loaf pan that has been buttered beforehand or use butter paper lightly brushed with olive oil. Spread evenly. Make a cut on a bread and keep it half an hour to rise.

Now Sprinkle the seeds for the toppings evenly on the batter.

Bake in a preheated oven at 200ºC for 30 min with a bowl of water in oven to keep the oven moist and 15 min without water until golden brown and fully cooked. Leave to completely cool before slicing.

[anikankitchen]

DHUSKA WITH GHUNGI

For Dhuska

Ingredients:

1-1/2 cup Rice soak for 4 hrs

3/4 cup Chana dal soak for 4 hrs

1/2 cup Udad dal soak for 4 hrs

2 Green Chillies , finely chopped

1/2 tsp Hing

1 tbsp Jeera

1 tbsp Grated Ginger

Salt to taste

4 tbsp Coriander Leaves , finely chopped

1/2 tsp Turmeric powder

Oil to deep fry

Directions:

For Dhuska grind rice with little water.

Take chana dal and udad dal with 1/4 cup water, batter should be like idli consistency.

Add in the Chilli, Ginger, hing , turmeric and salt.

Add Chopped Coriander and Mix well.

Now Heat oil in a pan. When the oil is hot, pour some batter directly in the oil with the help of a laddle/serving spoon.

Deep fry both the sides till it changes the colour.

Transfer them on a paper towel once done. Repeat the process with with remaining batter.

Serve Dhuska along with Aloo Sabzi and Dhaniya Pudina Chutney.

For Ghunghi

Ingredients:

1 cup Kabuli Chana soaked for 5hrs & boiled

4-5 Potatoes bolied and cut into pieces

1 Chopped Tomato

1 tbsp Grated Ginger

2 tbsp Oil

2 tbsp Ghee

1 tsp Jeera

1/4 tsp Haldi

1/2 tsp Lal Mirchi

1/2 tsp Coriander Powder

1/2 tsp Amchur Powder

2-3 tbsp Lonji masala(optional)

2 tbsp Chopped Coriander

Salt to taste

Directions :

In a pan add 2 tbsp oil, once it's hot add jeera and grated ginger cook for 1 min.

Now add boiled chana & potatoes along with hing & other ingredients.

Cook well . Add Tomatoes and cook for 5 min

Add 1 -1/2 cup water. Mix well and cook.

Once done add 2 tbsp ghee and garnish with Coriander and serve hot with Dhuska.

Note:

You can add chopped veggies like onion, carrot, peas.

Adjust batter according to your taste.

[anikankitchen]

ROLLED OATS AND NUTS BALLS

Ingredients :

1 cup Rolled Oats

1 cup Mix Nuts ( Almonds, Walnuts & Cashews)

1/2 cup Peanuts

1/4 cup soaked Anjeer

1/2 cup Jaggery

1/4 tsp Ginger Powder

2 tbsp Black Raisins

Pinch Pink Salt

2tbsp Mix Seeds

1tbsp Dried Cranberries

1/4 tsp Cinnamon Powder

3 tbsp Maple Syrup

1 -1/2 tbsp coconut oil/ghee

Directions:

Roast Rolled Oats at medium flame for 3- 4 minutes and keep it aside.

Heat oven to 170°C. Take 8-inch square pan line with aluminum foil. Apply light oil.

Add nuts and bake for 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl.

Roast Peanuts separately stirring at intervals till you feel the warm nutty flavor or until brown.

Once peanuts cool at room temperature rub them between your palms, so that their skin peels off.

Put Rolled Oats, Nuts and Peanuts into the grinder.

Run for a few seconds and then stop. Check the texture of the ground peanuts and Nuts. Continue again for few seconds and Grind till you get a coarse consistency of the mixture.

In a pan heat coconut oil/ghee not too hot add Jaggery till it melts.

Now take a bowl and add the Oats Mixture along with other remaining ingredients.

Mix well and try to form balls.

Ready to serve.

Notes :

If can't form balls add more oil or ghee.

If balls not able to form due to more nuts one can also add Roasted Oats & Jaggery.

One can roast peanuts & other nuts in Airfry at 170° C for 15 min

[anikankitchen]

BADAM PISTA COCONUT LADDU

Ingredients :

1 cup almonds

1/2 cup pista

1 cup coconut grated

1-1/4 cup jaggery

4-5 tbsp ghee 

2 tbsp pista

1/2 tsp cardamom powder

1/2 tsp dry ginger powder

1/2 tsp black pepper crushed

Directions :

Roast almonds in a pan for 5 min at medium heat, once done transfer it to a blender

Take grated coconut in the pan roast until it becomes dry and brown

Transfer it to a blender and let it cool

Roast Pista on medium flame for 5 minutes add half to the grinder & keep half aside

Now add jaggery and grind it

Add ghee in a pan & add mixture fry until well mixed

Add cardamom powder, dry ginger powder and black pepper. Mix it well

Apply ghee on the palm take small portion and make laddu

Decorate with left over Pista

Enjoy the Laddu.

Note

Instead of mixing jaggery directly in the mixture you can take ghee in a pan add jaggery once it start melting add rest of the mixture.

If you are not able to form laddu that means jaggery is less in that case take some ghee melt & add jaggery.

Mixture should not be too coarse or else it will not form laddu.

[anikankitchen]

ROSE CHURMA

Ingredients :

For Rose Churma:

1 cup + 1/4 cup Edible dried rose petals

3/4 cup Water

3/4 cup Milk

1 Cup Thick Whole Wheat Flour

1/4 Cup Golden Semolina

5 tbsp + 3 tbsp Melted Ghee

1/4 cup Dried Rose Petals

¼ Cup Powdered Brown Sugar/Jaggery

2 Tsp Cardamom Powder

4 Tbsp Chopped Almond

4 Tbsp Chopped Pista

4 Tbsp Chopped Cashews

1/4 cup Grated Mawa

 7 saffron strands soaked in 3 tbsp warm milk

How To Make Rose Churma Dough:

Directions:

Take water in a pan, add Rose Petals and boil it for 5 minutes till it turns white.

Add milk to this mixture and boil for 5 minutes.

Remove from heat and let it cool down.

Now Combine the thick whole wheat flour/ Mota atta with golden semolina and 5 tbsp melted ghee in a deep bowl and mix well.

Add 1/4 cup dried rose petals.

Strain rose mixture and add little by little it to the flour to make sure the dough is stiff.

Divide the dough into 8 small balls and flatten them.

Preheat oven to 175°C/ 350.

Arrange batties on a baking tray and bake for 30-40 mins or until the top turn golden brown. Keep turning after 20 minutes.

For Churma:

Break the batties when they are hot and grind them in a blender into a fine powder.

Pass it through the sieve to get a fine mixture.

Grind the solid pieces again and pass it again through the sieve for the perfect texture.

Add cardamom powder and powdered brown sugar, saffron soaked milk and mix well.

Add almonds, cashews, pistachios, Grated mawa, 3 tbsp ghee and mix well.

Garnish with nuts and dried rose petals and serve.

Note :

Thick whole wheat flour is Mota atta.

You can fry Batties instead Baking too.

[anikankitchen]

CHOCOCOFFEE OATS MUFFINS

Ingredients :

1-1/2 Cup Rolled Oats flour

1/2 Cup Wheat flour

1/2 Cup unsweetened Lindt Cocoa powder/ Dutch Cocoa Powder

1/4 cup Walnuts

1/2 Tsp baking soda

1 Tsp baking powder

Salt to taste

1 Cup Brown sugar powder

1 tbsp Expresso Coffee

1 Cup plain yogurt

1/2 tsp Srilankan Cinnamon powder(optional)

3/4 Cup milk

1/2 Cup oil 

1 Cup chocolate chips

1 Tsp pure vanilla extract(Sprig Natural Bourbon Vanilla)

Directions :

For Dry Ingredients take a bowl whisk flour, Lindt cocoa powder, baking powder, baking soda , Srilankan Cinnamon powder and salt together until well combined. Mix in the chocolate chips. Keep it aside.

For Wet Ingredients in a large mixing bowl mix yogurt, sugar, oil, milk, espresso coffee and vanilla extract until mixed properly.

Pre-heat the oven at 218° C. Keep muffin tray ready with baking paper cups and apply oil. Keep it aside.

Keep adding dry ingredients into wet ingredients and gently mix together until well combined. But do not over mix. The batter has to be thick.

Spoon the batter into the muffin tray which was kept, make sure to fill it till the top. Bake for 5 minutes at 218° C and then, keeping the muffins in the oven, reduce the oven temperature to 176° C baking for 13 minutes or until the toothpick inserted in the center comes out clean.

Once done remove the muffins from the oven and let it cool in the pan for 5 minutes. Then transfer onto cooling rack and let it cool completely.

Note:

If in case if you using all purpose flour than the measurement can be 1 cup All purpose flour, 1/2 cup Rolled Oats, 1/2 cup whole wheat flour.

Coffee I prefer Expresso as it gives strong flavour. One can adjust the quantity according to the taste.

Cinnamon goes well with coffee preferably Srilankan as its spicy & sweet taste gives the richness.

One can make this recipe using only chocolate too. Lindt Cocoa powder is one of the best if not available can use any natural cocoa powder or Dutch Cocoa Powder.

Enjoy hot with Vanilla Icecream.