I don’t cook sweets very frequently. But when I cook, I have few favorites. This khichdi is one of them. There are many ways of making this dish, this is my Aayi’s recipe for khichdi .
At my home, sweet was prepared only during festivals and other special occasions. So this khichdi was a festival food for me. I think this is served in semi solid form in some places, but Aayi would cut them into square pieces and serve with ghee. They tasted simply amazing. I love eating this with ghee and little bit of mango pickle (I don’t have sweet tooth and to eat any sweet I need some spice with it :)). Ingredients: 1 cup yellow moong daal 1 cup cooked rice 1 cup grated coconut(fresh or frozen) 1 cup jaggery 2 tbl spn ghee ½ tea spn cardamom powder 1 tbl spn cashews(optional) Method: Heat ghee and add moong daal , cashews. Fry for around 2-3mins. Add ½ cup water and cook till moong daal is completely done.
Now add cooked rice, coconut and jaggery. Cook till jaggery is completely melted and mixed with all other ingredients – takes around 5-6 mins if powdered jaggery is used, if the jaggery pieces are used,they take a bit more time to melt.
Now remove from heat, add cardamom powder and mix well. Grease a plate with ghee.
Pour the mixture on it and spread evenly. When it is cooled to room temperature, cut into desired shape and serve with ghee.
Serves : 4-5 Preparation time : 20mins
PS: Instead of cooked rice, raw rice can be used and it is cooked along with daal . But that method takes a long time for rice to cook. Do not add jaggery before daal is completely cooked.
I have been baking a lot these days. Usually I bake cakes for my husband’s evening snacks. He simply loves these cakes and I get to experiment a lot. I can say my baking skills have improved in last few days :D.
We have a library near our apartment. I go there to study(??) sometimes. Instead of getting bored at home, last week I thought to spend some 4-5hrs in library. I went there with my technical book and after sometime I could not resist reading the recipe books there. I picked few books, one on cookies, one on pie and the other on cakes. So when going through “ The good cookie by Tish Boyle â€, I saw these cute tea cakes. I had bought a muffin pan few days back, so tried these. This turned out to be one of the best cakes I have ever prepared. I did few modifications to it. Here is the recipe that I followed.
Ingredients: 1 cup almonds ¾ cup sugar 3/4 tea spn baking powder 2 eggs 5 tbl spn unsalted butter 3 tbl spn all purpose flour or maida 12 raspberries
Method: Place the almonds and sugar in blender/mixer and grind till they form a coarse powder. Transfer to a mixing bowl and add egg, melted butter, flour, baking powder and blend till it firms a uniform batter. Grease a muffin pan. Pour the batter in muffin cups till 2/3rd full. Keep one raspberry in each cup.
Bake in preheated oven at 350 F for around 20mins or till a knife inserted comes out clean.
When they are cooled, remove them from the pan carefully.
Makes 12 muffins preparation time : 40mins
PS: I want to send this to Nandita’s Christmas special WBB , though these are not related to Christmas. Let me see if she accepts these.
