Friday, 22 December 2017

Healthy multigrain Mooli paratha and pudina chutney

As 2017 almost over, seeing off the gone by year with this special preparation which is as usual healthy and so local. As we all gear up for new year with new resolution, one resolution for that should stay for all us is of staying healthy and eating fresh as much possible. Today's recipe surely stands by this promise.
This paratha and chutney combo makes simple and quick meal perfect for carrying in lunch box or for dinner on busy evening. This mooli paratha goes very well with mint chutney I describe here. You can also take this chutney with Idli or dosa.




Ingredients:

For parartha:
1. 2 medium sized white radish(mooli )
2. 1 cup whole wheat flour
3. 1/2 cup Besan
4. 1/2 cup rice flour
5. 1/4 cup soybean flour
(If you don't have all flour handy, use 2 cups of whole wheat flour)
6. 3-4 tbsp fresh coriander chopped
7. 1/2 tbsp carom seeds(ajwain)
8. 1 tbsp turmeric powder
9. 2 tbsp red chilli powder
10. oil for greasing and cooking paratha
11. salt to taste
12. water as needed for kneading

For chutney:
1. 1 bowl full fresh mint leaves
2. 3-4 tbsp roasted gram daal(dalya डालया)
3. 3-4 garlic cloves
4. 1 green chilli
5. 1/2 inch ball size tamarind (3-4 small pieces)
6. 1/2 tbsp jeera
7  salt to taste
8. 1 tbsp oil

Preparation:

For parartha:
1. Peel and grate raddish. Press and remove the water. Grated raddish should be as much dry possible.
2. Now mix all flours, grated raddish, chopped coriander, salt, chili powder, turmeric powder, carom seeds together in a bowl.
3. Mix well such that flour is damp with moisture from grated raddish
Now slowly add little water at a time and knead a hard dough.
Grease with oil and knead well. Cover and set aside for 10-15 mins
4. Divide the dough into small balls and roll into parathas. Dust the dough with dry wheat flour as needed while rolling
5. Cook paratha on a tawa applying oil on both sides

For Chutney
1. Wash and clean mint leaves
2. Heat oil in pan and fry mint leaves for 2-3 mins. Cool it to room temperature
3. In a mixer jar add mint leaves, daliya, garlic, green chilli, tamarind, jeea and salt and grind well.
Add few tbsp water to adjust consistency and grind to fine chutney

Serve hot mooli paratha with yummy pudina chutney and onion rings.





Also check out stuffed Mooli paratha and mooli greens subji recipe here 

Saturday, 2 December 2017

Corn-Capsicum-Strawberry Salad and an interview!!

Winter effect again!! Here is a healthy salad with fresh ingredients and colors that are so satisfying.
Fresh strawberries are in market and I wanted to make something unusual with it, when this salad popped on my mind. The sheer color combination of golden corns, green capsicum and red strawberries is so good to look at and the mild sweet-n-sour taste of this salad is just as good!!

In this post I am also sharing another good thing happened to me and to kitchenkatta as food blog!

Check out my interview HERE where I talked about eating local and fresh on www.couponsji.in blog. Coupnsji is interesting place to know great ongoing deals, sales and latest trends..

Well so coming back to our fresh salad!



Ingredients:
1. 1 bowl fresh corn kernels
2. 1 medium sized green capsicum, finely chopped
3. 7-8 medium sized strawberries, finely chopped
4. 1/2 tbsp chilli flakes
5. 1/2 tbsp all purpose seasoning
6. Salt to taste

Preparation:
1. Add 1/2 cup water and 1/4th tbsp salt to corn and boil it for 5-10 mins. Don't over cook corn.
Drain and let the corn cool to room temperature
2. In a bowl, add cooked corn(cooled to room temperature), chopped capsicum, chopped strawberries and mix well
3. Add chilli flakes and seasoning and adjust salt if need. Mix well.
You fresh salad is ready!

Kitchen Gyan: Mix you salad in vegetable drainer so that it the veggies release water, it gets out from drainer and salad does not become soggy.






Sunday, 26 November 2017

Kothimbir Thecha - Spicy coriander thecha

Winter in one of the best seasons in terms of vegetables we get in India. Lots of leafy greens, green peas, fresh turmeric and fresh vegetables all are available in abundance in market. This weekend I had a bundle of fresh coriander leaves and could not stop using it with free hands in recipes!

Thecha is all time favorite and adding coriander does not just enhance taste but also makes it mild on your tongue and also on your stomach!




Ingredients:
1. 1 bowl full of fresh coriander, cleaned and chopped
2. 5-6 green chillies
3. 1/4th cup peanuts
4. 1 tbsp jeera
5. 1/2 tbsp lemon juice(optional)
6. 6-8 garlic cloves
7. Salt to taste

Preparation:
1. Roast green chillies on direct flame, keep aside
2. Roast peanuts in a pan and cool to room temperature
3. In a mixer jar, add fresh chopped coriander, roasted green chillies, roasted peanuts, jeera, garlic cloves, salt and grind it well. You can keep slightly coarse also.
4. Transfer in a bowl and add lemon juice and mix well

Serve with bhakari or pulka. Add oil on thecha when serving, oil helps makes it easy to digest.

If you are also coriander lover like me you may try this kothimbir wadi as well. 

Friday, 17 November 2017

Creamy Spinach Cheese Macaroni

Recently one of my friend went for routine health checkups and was detected with iron deficiency. Though doctor advised her on supplements, she was curious on how she can easily include natural iron sources in her and her kids diet. It is then we were talking about various iron rich vegetables, grains and dry fruits and after hearing most of the names, she became more anxious as how can she make kids have Spinach or beetroot or dates or oats !!

Interesting I have many recipes on kitchenkatta including these ingredients which I shared her. And as her LO also likes macaroni, I decided to share this interesting recipe with her which my LO enjoys for long time. 

Incidentally that is when I came across this Indiblogger and Livogen Iron Chef contest and thought, wow, perfect timing and platform to share this recipe!

So well without a much delay now let me share you this quick and easy Creamy Spinach Cheese Macaroni recipe.



Ingredients:
1. 1 cup macaroni pasta
2. 1/2 cup fresh spinach leaves
3. 1/4 cup processed cheese
4. 1 tbsp maida
5. 3-4 tbsp milk
6. pinch of fresh ground black pepper
7. 2 tbsp of butter
8. 1/2 tbsp pasta seasoning
9. Salt to taste

Preparation:
1. Clean and wash spinach leaves and grind it to fine paste using water as needed. Keep the paste thick. No need of blanching as we are going to cook the puree. Keep it aside
2. Boil 2 cups of water in a pan, add pinch of salt and 1/4 tbsp butter
3. As the water starts boiling, add macaroni to it and let it cook. Keep checking so that you do not overcook macaroni
4. Pour macaroni in a strainer and quickly poor room temperature water over it. is helps halt the further cooking of macaroni due to steam. Keep aside
5. Now heat a pan, add butter and as it melts add 1 tbsp maida. Fry it by quickly stirring and add milk to it. Make sure no lumps are left. The mix will start thickening very fast, so make sure it does not become too thick
6. Add spinach puree to it and let it cook well. The raw green colour of spinach will turn to darker green which indicates it is cooked
7. Add cooked macaroni and mix well
8. Add salt, pasta seasoning, black pepper and mix well.
9. Finally add shredded processed cheese and turn off the flame as cheese starts melting
Mix well and serve your hot iron rich creamy spinach cheese macaroni!


Also check out my other iron rich recipes by clicking below:


If you like this Creamy Spinach Cheese Macaroni do share it with #livogenironchef and let's fight iron deficiency together!!









Friday, 3 November 2017

Moong Daal Appe

Here is another way to include pulses in your meals in easy and interesting ways. I like to explore using day to day ingredients in unusual ways and this is one such recipe where the appe are made with yellow moong daal and trust me they make a feeling breakfast or snack



Ingredients:
1. 1 cup yellow moong daal. Soaked overnight and drained
2. 1 tbsp ginger paste
3. 1 green chilli chopped
4. 2 tbsp fresh coriander leaves
5. 1 small oninion chopped
6. 1 tbsp Eno fruit salt
7. 1/2 tbsp turmeric powder
8. Salt to taste
9. Oil for cooking
10. Water as needed


Preparation:
1. Mix soaked moong daal, ginger paste,green chilli, coriander leaves , saltand turmeric powder and grind it to fine paste using little water at a time.
2. Make batter of idly/cake cosistency
3. Add chopped onion and mix well
4. Keep aside for 15 mins
5. Add Eno fruit salt and mix gently
6. In Appe pan, add little oil and add the prepared batter in each section of pan. Cover and cook for 2-3 mins.
7. Turn and drizzle with oil. Cook for another 3-4 mins till appe are light brown on all sides. You can also insert a fork in appe and check if it comes out clean to ensure appe are fully cooked.

Serve hot with tomato ketchup

Sunday, 15 October 2017

Meetha Paan - home made meetha paan

After a satisfying meal, a paan is must in many Indian households even today. Though paan stalls are common around in any art of India, making a paan at home is one of the fun filled affair, with ladies of household coming together and making the special paan for their better half!
Today I share the little secrets of making meetha paan that is also a very good for digestion and a great mouth freshener. The betel leaves I have used are from my MIL's kitchen garden. Betel leaves are also easily available in market.



Ingredients:
1. 8-10 betel leaves (as much paan you want to make. Also I have used 2 per meetha paaan as these were small in size)
2. 4 tbsp Gulkand
3. 2 tbsp saunf (fennel seeds) 
4. 1 tbsp ajawain (carom) seeds 
5. 2 tbsp meethi supari powder (Mix 2 tbsp saunf, 1 tbsp ajawain and 2 tbsp Jeshthamadh/Mulethi/Yestimadhu powder ground together. Though called supari, it does not really have the supari/betel nuts in it. This mix can also be taken as mouth freshener after meal )
6.  8-10 Cardamon
7. 8-10 cloves
8. 2 tbsp dry coconut powder
9. 1/2 tbsp edible lime/chuna
10. 1/2 tbsp kattha/catechu
11. Tuti-fruti and cherry (optional, I have not used)

Preparation:
1. Wash and clean betel leaves and arrange each leaf separated and places upside down, with darker green part facing down. Remove stems if hard.
2. Apply very little chuna and kattha on the betel leafs. Be careful to use very less of both chuna and kattha and if more it may lead to mouth ulcers.



3. Now add a little of each Gulkand, saunf, ajwain, meethi supari powder, cardamon, cocomut powder, tuti-fruti if using, on each paan




4. Carefully make a cone shape by folding both the sides of the paan and cover it from top by folding the top potion. Place a clove carefully tuck inside to close the paan. You can also add a cherry with help of toothpick on each paan.

Your homemade meetha paan is ready to be consumed!





Saturday, 7 October 2017

Lauki Halwa - दुधी हलवा (without condensed milk)

Simple and quick halwa that makes a great traditional dessert and also can be consumed during fasting. You can also make it beforehand and store in fridge and serve cold or after reheating. I prefer cold one, but if you don't want the frozen ghee bits, you can also reheat and serve.

Also in this halwa, we will not use any condensed milk, but just regular full cream milk. I avoid using condensed milk in sweets, due to its very high sugar content. Also ready availability of regular milk is another reason.




Ingredients:
1. 1 medium sized lauki/दुधी (such that you get lauki grate of 1 big bowl)
2. 1 cup full cream milk (use your regular milk unless it is low fat)
3. 2 tbsp cashew pieces
4. 2 tbsp kish-mish
5. 5 tbsp ghee
6. 3/4 cup sugar

Preparation:
1. Peel and grate lauki. Press with hand and remove the juice. Discard the juice. Grated lauki should now just be damp and no juice in it.
2. Heat 1 tbsp ghee in a deep pan and fry cashew pieces till golden brown and keep aside. In same ghee fry kish-mish and keep aside
3. Now in same pan add grated lauki and roast it on low flame stirring continuously. After it becomes some more dry in another 3-4 mins, add the remaining ghee and keep roasting.
4. Once the lauki starts changing color and starts becomes translucent, add sugar and mix well.
5. Continue to cook, stirring always till the moisture evaporates
6. Add milk now and keep stirring. Slowly the milk will start to get thick and will show up in the halwa. Keep cooking till milk thickens completely
7. Off the flame and add fried cashew and kish-mish and mix gently

Serve hot or store in fridge for chilling!









Friday, 22 September 2017

Muliki Besan wali subji - Mulyacha Korda or Bhugara (मूळयाचा कोरडा / मूळयाचा भूगरा )

Radish or muli primarily used in salads or parartha stuffing, but it also makes interesting main course. As you would see in many of my recipes, this also can be prepared with few day to day ingredients. This is mainly due to the region I belong to is usually very hot and scarcity of water, where we did not have regular supply of fresh vegetables in past. Though in recent times the situation has changed, in traditional foods one can easily find the impressions of past.  



Ingredients:
1. 2 mediums size white radish
2. Half cup besan( bengal gram flour)
3. 1 green chilli chopped
4. Few Curry leaves
5. 1/2 tbsp Rai
6. 1/2 tbsp jeers
7. 1 tbsp turmeric powder
8. 2 tbsp red chilli powder
9. 1tbsp amchoor powder
10.1/2 tbsp sugar
11. Salt to taste
12. 4-5 tbsp oil

Preparation:
1. Peel and grate radish/muli. Press with hand and remove excess water. Don't make completely dry and same moisture we will use for cooking.
2. In a pan dry roast tell it is golden brown and starts releasing aroma
3. Lower the flame and add salt, turmeric powder, red chilli powder, sugar, amchoor powder and mix well
4. Keep this mix aside to cool
5. In another pan, heat oil and add rai and jeera to it. As it crackers add curry leave and chopped green chilli
6. Add radish, cover and cook till reddish  done
7. Now at the roasted besan mix to cooked radish. Mix well and if if sabzi is too dry sprinkle little water with your hands. Cover and let it cook for few minutes with moisture.

Served hot with paratha or phukla..


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Saturday, 16 September 2017

Mexican flavored Tomato poori - Lunch box series recipe #11

These simple poories make a great snack or lunch box item for all. To make it more flavorful and give it a unique taste from regular poories, I used Mexican seasoning and it turned out too be a very good combination with tomato puree.
You can pack these poories as it or with tomato ketchup or a simple tomato-curd rita. These poories also taste great with Guava chutney, recipe can be found here




Ingredients:
1. 2 medium sized tomato, select nice red ones
2. 1 cup whole wheat flour
3. 1 tbsp Mexican seasoning mix or all purpose seasoning
4. 1/2 tbsp chilli flakes
5. 1/4 tbsp red chilli powder
6. 1/2 tbsp sesame seeds
7. Salt to taste
8. 1/4 tbsp sugar
9. Oil for deep frying


Preparation:
1. Dice the tomato and make fine puree using mixer
2. Mix whole wheat flour, seasoning, chilli flakes, chilli powder, sugar, sesame seeds and salt together
3. Add tomato puree to this mix slowly as needed and knead a stiff dough. Add water only if needed, otherwise knead the dough only in tomato puree
Apply 1/2 tbsp oil and knead it well, cover and keep aside for 10 mins
4. Divide into equal portions and roll in to small poories
5. Deep fry poories till golden brown

Tasty tomato  poories are ready..Cool to room temperature before packing in box.

Kitchen Gyan: Adding small amount of sugar to any poories dough helps poori stay puff for longer 











Sunday, 10 September 2017

Spinach Dhokala - Palak Dhokala - Lunch box series recipe #10

Goodness of spinach added to simpleness of dhokala!
Simple addition of pakal/Spinach makes this dhokala healthy and also colorful.
As my LO demanded again something new for his school lunch box, I opened up this kept secret recipe :) and he simply loved it! 



Ingredients:
1. 1 cup chopped palak
2. 2 cups besan (gram flour)
3. 2 tpsp rava (suji)
4. 2 tbsp oil
5. 1 tbsp sugar
6. Salt as per test
7. One sachet of Eno Fruit salt (Use lemon flavour or plain(blue packet) only)
8. Salt to taste

For tampering:
1. 1 tbsp rai (mustard seeds)
2. 1 tpsp oil
3. 1 tbsp sesame seeds 
4. few curry leaves

Preparation:
1. In a mixer jar, and palak and little water and puree the palak well. No need to blanch as we are going to steam the dhokala. 

2. In a bowl mix besan, rava, 2 tbsp oil, 1tbsp sugar and salt and pakal puree. 

3. Add water slowly while continuously mixing so that lumps are not formed. Make a batter of pouring consistency

4. Grease idli mould or deep plate with oil and keep ready. In cooker keep sufficient water for heating. I have made mine in idli mould.

5. Add Eno Fruit salt to above batter and mix gently

6. Quickly pour the Dhokala mix in the greases plate or in the idli mould using laddle

7. Steam dhokala for 10-12 minutes

8. Open and carefully check by inserting a knife, it should come out clean. If so the Dhokala is cooked

9. Take out the Dhokala plate and let the steam evaporate.

10. Now prepare the tampering. Heat 2 tbsp oil and add rai and as it crackles add sesame seedns and curry leaves Turn off the flame quickly

12. Spread tampering on the Dhokala 

Healthy and tasty Spinach/Pakal dhokala are ready to be packed..






If you like reading and trying kitchenkatta recipes, do leave your comments and testimonials here and help kitchenkatta win!! 

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Saturday, 2 September 2017

Guava (पेरुची) chutney

Very different and unique chutney again from my mom's kitchen. This chutney made with unusual ingredient guava is sweet and tangy. Since my childhood I usually view it as a way to get over with over ripe guava. With very few ingredients this chutney also makes yummy dip or spread for kids! 




Ingredients
1. 2 medium size ripe guava 
2. Around 4 tbsp of grated jaggery 
3. 1 tbsp red chili powder 
4. Half tbsp of jeera 
5. Salt to taste 

Preparation
1. Deseed guava and cut it into small pieces. Remove as much seats as possible otherwise the chutney will not be smooth. 
2. Add guava pieces, jaggery, chilli powder, jeera and salt to a mixer jar and then to a fine paste 

Your guava chutney is ready. Eat it with pulka, paratha or dal rice
For storage purpose keep it inside the fridge. Consume within 2-3 days.



If you like reading and trying kitchenkatta recipes, do leave your comments and testimonials here and help kitchenkatta win!! 

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Saturday, 26 August 2017

Gulkand Modak

This is exciting flavour of traditional Modak with feeling of Gulkand to it. Though mainly Talniche(fried) Modak(recipe here) are mainly loved at my home, this time we made this special Modak for Ganpati Bappa and they were loved by all!
Since I strictly avoid food colours in my recipes, for this modak also I gave the tint of pink using beetroot juice.. 




Ingredients: 
For outer layer
1. 3/4 Cup rice flour/powder 
2. 1 cup water 
3. Small piece of beetroot to make natural pink colour 
4. Pinch of salt 
5. 2 tbsp ghee

For stuffing: 
1. Half cup Gulkand 
2. Half cup desiccated coconut powder 
3. 2 tablespoon of sugar (only if your Gulkand is slightly dry) 

Preparation: 
For stuffing: 
1. Heat a pan and dry rose desiccated coconut powder 
2. Add Gulkand and sugar to it and mix well 
3. Keep stirring till the mixture start living from side. Cool to room temperature before using 

Prepared stuffing looks like below. As I have used homemade Gulkand it is slightly dry, if you use store bought, it may have sugar syrup to it, you can remove it before using Gulkand for stuffing.

For outer cover: 
Before starting keep the beetroot piece in around half cup water. It will start releasing nice pink colour to water. 
1. Heat remaining water in a pan.
2. Add salt and one tbsp ghee to it 
3. At the beetroot pink colour water discarding the beetroot piece
4. As the water starts boiling, slowly start adding rice powder. Mix well 
5. As a Rice Water dissolve to water it will start getting thick. Cover and team till the rice powder is cooked well. Occasionally stir as needed 
6. Take out the cooked rice mixture in a plate and as it becomes slightly cool to handle with hand knead it well to make it more smooth. The mix should not be to dry at this stage else the modak will break

Ukad ready before kneading will look like this. You can get darker pink color by using concentrated beetroot juice.
 Ukad after kenading

Preparing modak: 
You can make Modak with hand or with the help of a mould for beginners it is good to use a mould. As I was running short of time I prepared all modak with the help of mould. 

Grease the mould with ghee from inside. Take a small ball of the rice mixture and press it in the mould. Wet your hand with water and with the help of a finger press the rice mixture around the sides of the mould, making a hollow at the centre. Add around a tablespoon of gulkand stuffing to the and with help of a small piece of rice mixture cover the mould from bottom. The pictures below. 





Gently open the mould and take out the Modak. Make all the modak like this. 




If you want to shape it without mould, make a small ball of rice mixture and shape it like a small bowl gently and then pinch with two fingers. Add stuffing and close the modak. 

Heat a steamer and place the modak on the steamer payment for another 7 to 10 minutes. 
Gulkand modak are ready to be served



If you like reading and trying kitchenkatta recipes, do leave your comments and testimonials here and help kitchenkatta win!! 

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Saturday, 19 August 2017

Moong Daal Bhajiya-Pakoda-Bhajji

With the rain pouring in almost every evening in Bangalore, it is perfect time to enjoy a cup of hot Masala Chai and something fried, hot and tasty..If the weather is so in your city also( and even if it not) it is time for Moong Daal Bhajiya. What I love about these bhajiya is, ingredients are easy and readily available and the preparation is also very easy!



Ingredients:
1. 2 cup yellow Moong daal, soaked in water for 4-5 hours/ overnight. (So if your plan is to make the bhajiya for tea time, soak the daal in morning)
2. 2-3 tbsp fresh coriander leaves chopped
3. 1 green chilli, chopped
4. 1/2 inch piece of ginger
5. 1/2 tbsp turmeric powder
6. 1 tbsp red chilli powder
7. 1/2 tbsp jeera
8. Salt to taste
9. Oil to deep fry bhajiya

Preparation:
1. Drain water from soaked moong daal and add it to the mixer jar
2. Add coriander leaves, green chilli, ginger, red chilli powder, turmeric, jeera and salt to it and grind it together to fine paste. Avoid using water, unless it is too dry. We need think mix for bhajiya
3. Heat oil for frying
4. Now this is the trick for bhajiyas to turn soft and puffy inside, add 2 tbsp of hot oil to the daal mixture and mix it with spoon in one direction for 8-10 rounds
5. Drop small portions of daal mixture using spoon in hot oil to fry bhajiya. If you want to make bhajiya using hand, then soften hand with water and drop small portions of mixture in hot oil carefully.
6. Fry till crisp and light brown from outside
Serve hot with tomato ketchup or green chutney




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Saturday, 12 August 2017

Ridge guard peels chutney - दोडक्याच्या शीरांची चटनी

As it is the month of Shravan, we do not take onion-garlic. Though it is difficult to follow this too strictly as most of our time is spent outside, I ensure I do not use onion-garlic when cooking at home. Now to make any dry chutney, garlic is one of must have, so I was thinking of alternatives and this good old Chutney from ridge guard(दोडका ) peels came to mind which mom used to make and I have not for long time. This is kind of best our of waste recipe where the peels are also utilized and ridge guard you can use to make subji.



Ingredients:
1. 1 Cup ridge gourd peels (I used a big size ridge gourd peels)
2. 1 tbsp peanuts
3. 1 tbsp sesame seeds
4. 1/2 tbsp jeera
5. 1/4 tbsp sugar
6. 1/4 tbsp turmeric powder
7. 1 tbsp red chilli powder
8. 2-3 pieces of kokum
9. 2 tbsp oil
10. Salt to taste

Preparation:
1. Heat one tbsp oil in a pan and roast ridge gourd peels till crisp. Keep stirring so that the peels don't burn. If it does not become completely dry, it is fine as we are going to roast the chutney again
2. Cool the roasted peels to room temperature
3. Dry roast peanuts and cool that as well
4. In a chutney jar, add roasted peels, roasted peanuts, turmeric powder, red chilli powder, sugar, kokum and salt and dry grind the chutney
5. Heat remaining oil and add jeera and sesame seeds. As it starts crackling, add the ground chutney mix and roast well till it the moisture is released completely. Keep stirring.

Cool the chutney and store in air tight container. Serve with hot pulka or daal-rice.
Stores well in fridge for 10-12 days.



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Saturday, 29 July 2017

Dates Roll

Suitable for fasting, you can make ahead and store  these rolls in fridge and it makes great addition to lunch box on fasting day.
They also make a healthy option for kids.


Ingredients:
1. 1 cup seedless dates
2. 8-10 Almonds
3. 8-10 pistachios
4. 8-10 cashew
5. 1 tbsp ghee

Preparation:
1. Run almonds, pistachio and cashew in food processor on chopper attachment.
Don't make it to powder. Or you can chop it using knife.  Keep aside
2. Heat a pan and add dates. Keep stirring constantly. Dates will become softer, add ghee and keep mixing till dates start forming a ball. Add the chopped dry fruits and mix well. Turn off heat and transfer it on a plate. Cool slightly.
3. Grease hands with ghee and divide the dates and dry fruits mix into 2 parts and roll it into a long cylinder shape.
4. Set in fridge for 15- 20 mins and then cut the rolls of desired thickness

Store in airtight container inside fridge.

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