FAREY (KARVA CHAUTH RECIPE)

Farey is traditional north Indian recipe, prepared on occasion of Karva Chauth. This a prepared in various ways with variation in ingredients and method. Usually farey are steamed , but similar to rajasthani gattey they can be boiled also. Detailed procedure and ingredients required for this recipe are:

Chana dal: 1/2cup(soaked for 3 hours)
Urad dal : ½ cup(soaked for 3 hours)
Green chillies: 2 nos.
Ginger: ½ inch piece
Rice flour: 3/4th cup
Salt : to taste
Cumin seeds: 1 teaspoon
Redchillipowder: 1 teaspoon
Hing : ½ teaspoon
Curry leaves: 10-12
Amchur powder : ½ teaspoon
Oil : 2 tablespoons

Method:
drain water from soaked dals, and coarsely grind them with green chillies and ginger(I use my chopper for grinding as texture of mixture comes out coarse.) From salt to oil take half quantity of ingredients in making mixture of farey and remaining half quantity will be required for shallow frying. Heat 1 tablespoon oil in a pan, add cumin seeds as they splutter add hing powder redchilli powder curry leaves , amchur powder and salt, add grinded dals to it. Roast on medium heat, stirring continuously till mixture is light brown in color and moisture is reduced.Remove the pan from heat, let it cool completely.
Knead soft dough of rice flour with adding water and salt to it.
take a portion of dal mixture shape it like muthia(refer picture no. 1)

take rice flour in wet palm, flatten it, place dal muthia in it and cover it with rice flour(picture no.2) .
repeat this process with the whole dal mixture and rice flour.

Boil enough water in a saucepan, place steal strainer over the pan, place all the the farey over it cover the strainer with thali or plate. Steam on medium heat for 10-12 minutes.
When they cool slice them,

For shallow frying again heat 1 tablespoon oil , add all the remaining half ingredients, and cooked sliced farey , shallow fry them till golden color from both sides. Serve hot with chutney of your choice.

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GOND KE LADDOO

Gond ke laddoo is one of my favourites festive sweet. Prepared with ease and nutritious too. This is my entry for E-book on diwali sweets on Indus ladies.com 

Ingredients required for this recipe are:
Edible gum powder: 1 cup (first deep  fry  gond ,  they will puffed up and grind to fine powder if there are hard particles in it sieve it with strainer, to avoid frying microwave them on high for one minute. Grease turn table with ghee and then place gum pieces on it and microwave them, remove them immediately from oven. I use the microwave method for puffing gum.
Sooji or semolina: ½ cup
Ghee: 3 table spoons
Green cardamom : 6 nos(crushed)
Mixed dry fruits: raisins, cashewnuts, pistachoes
Dry coconut grated: ½ cup
Poppy seeds: 1 tbspn.
Sugar : 1 & half; ½ cup ( you can use powdered but I like whole one)
Method: In a heavy bottomed pan heat ghee add crushed cardamoms, as aroma arises add poppy seeds and semolina roast on medium heat stirring continiously till semolina is light brown in color and well roasted. This will take approx 8-to minutes Add mixed dry fruits and coconut mixwell cook for a minute as raw smell of coconut is removed and dryfruits are slighthly roasted. Add gum powder & sugar mix well cook for ½ minute, remove the pan from flame. Let it cool for 5-6 minutes as mixture is easy to handle with hands, make laddoos of desired size.
Note: if mixture is dry to shape them in laddoo you can sprinkle few drops of milk in it to incorporate moisture in mixture.

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