Tikrey

Tikrey or lolas (sweet flour triangle cakes)is a sindhi recipe, prepared on occasion of Satain a day before Janmashtami.  The detailed recipe for tikrey is as below:

Refined flour (maida) : 500 gm
Sugar: 150 gms(may increase as per your taste)
Refined oil :1 cup(150ml approx) for moyan
Refined oil for frying
Fennel seeds : 1 tablespoon
Water : 100 gms for soaking sugar +extra for kneading the dough
Method:
Soak sugar in water mix well till sugar dissolves completely.(you can soak it 2-3 hours before kneading the dough) In a bowl mix 1 cup  of refined oil  and maida, fennel seeds  rub properly, adding sugar syrup  knead soft dough, add additional water if required.
Roll out thick chappati with the help of knife cut it in four equal parts, this will make four triangles. That’s why it is called tikrey. Heat oil in a heavy bottomed pan, on medium to low flame deep fry till golden and crisp. Let them cool completely store in an airtight container.

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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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SOYA AALOO

Soya Aaloo  is a gravy dish, it is a good substitute of mutton keema for vegitarians, this recipe is rich source of protein. One thing that is to remember while preparing this dish is that if you want the authentic flavor in this dish you have to be patient while roasting grinded soya nuggets. Perfect roasted soya gives perfect taste.

Ingredients required for this recipe are:
Soys nuggets: 1 cup (boiled and squeezed )
Potatoes: 2 small size
Tomatoes: 4 big size
Garlic: 8-10 pods
Ginger: 1” piece
Green chillies: 2 Nos.
Pepper corns: 6-8
Green cardamoms: 2 Nos.
Black cardamom : 1 No.
Bay leaves: 2 Nos.
Onions: 2 Nos
Cloves: 2 Nos
Oil : 2 tablespoon
Turmeric powder: ½ teaspoon
Coriander powder: 2 tablespoon
Everest meat masala powder: 1 teaspoon
Kasoori methi: ½ teaspoon
garam masala powder: 1/2 teaspoon
salt : to taste

Method: grind soya nuggets in grinder. Grind green chillies, tomatoes and ginger to fine paste. Grind onions for few seconds, Crush garlic pods, pepper corns, cardamoms and cloves.
Heat oil in pressure cooker, add bay leaves and all crushed masalas, roast them for a minute add onions, stirring continuously roast till brown in color, add red chilli powder and 1 teaspoon water, add tomato paste, turmeric powder, coriander powder and salt, roast on high flame till oil separates, add grinded soya and potatoes, roast on low flame for 8-10 minutes stirring after every 2 minutes. Add meat masala powder and one cup of water pressure cook till 1 whistle on high flame, cook for another 4-5 minutes on low flame. Garnish it with roasted kasoori methi(dry roast in tadka pan) and garam masala powder.
Soya aloo is ready to serve.

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ARBI FRY

Arbi Fry is a crispy side dish goes well with dal phulka. This recipe is prepared in form of tikki, mixture of spices are filled in each arbi and then shallow fried till crisp and golden in color.

Ingredients required for this recipe are:
Arbis : 8-10
Green chillies: 8-10
Salt to taste
Red chilli powder: ½ teaspoon
Coriander powder: 1 tablespoon
Amchur powder: 1 teaspoon
Turmeric powder: ½ teaspoon
Garam masala powder: ½ teaspoon
Oil: 1 table spoon
Method: Boil arbis in pressure cooked till they are soft and cooked, remove skin and slit each arbi vertically making 2 parts of it.
Mix all the spices together. Slit green chillies length wise. Fill dry masala in all chillies, take a part of arbi apply masala to it place an other part of arbi over it.pressing it in between your palms make a tikki shape. Prepare all arbis like this.
Heat oil in awide pan, shallow fry chillies and arbis together on medium to low heat from both sides till they are crisp and golden in color.
Points to be noted:
As arbis are boiled, they are cooked it takes less time to prepare
You can sprinkle lime juice over them while serving for tangy taste.

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