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Moongpalli Chikki /Indian Peanut Brittle

Moongphalli Chikki/Peanut Brittle are Pan Indian sub continent Popular snack.But More famous one is Lonavla ( A Place in Maha Rashtra State in Western India)  Chikki.Simple prepartion using only three Ingradients,Roasted halved Pea nuts,Jaggery and Clarified Indian butter(Ghee)  

Ingradients 

Groundnuts (Moongfali)/Peanuts  - 1 cup De Skinned, roasted
Jaggery (Gud) - 3/4 cup
Clarified butter (Ghee) - 2 tablespoon


Method 

Take a pan and heat it on the medium flame.Heat ghee in a heavy bottomed pan over low flame. Add jaggery and stir continuously on low to medium flame.

Add Little  water and keep stiring continously 
Boil till the syrup becomes thick.(approximately 4-5 minutes on low to medium  Flame 

 
Check consistency of dissolved jaggery by dropping a small drop of it in a bowl filled with water. If jaggery drop turns into a solid drop and sits at the bottom of bowl, then it is cooked otherwise cook it for some more time and repeat the check.
Now add groundnuts and mix it well.

Take a flat plate and grease it.
Spread the mixture on it and let it cool.

Cut it into square pieces and store.

Note : you can use any Nut as alternative to Raosted Pea nuts or you can replace jaggery with Sugar.

AGRA KI PETHA - Indian Desert/Sweet (Ash Gourd candy)

Agra Ki Petha Sweet 

is transluscent Dessert /Sweet preparation usaully be found in recangular or un even shapes made of Ash gourd (Winter melon/White Pumkin ,Wax gourd,Safaid Peetha ,Budida gummadi(telugu)) and sugar
Very Popular desert from Agra City of Northern India.

Ingradients 

• 1 kg Ash Gourd (Petha) (peeled and cut) 
• 1 tsp Alum Powder (Phitkari) OR  alternatively you can use edible Lime (Chuna) available in any Indian stores/For Indian sub continent ,in any Pan shop 


• 800 g Sugar 

• 1 tbsp Lemon Juice

Method :

Peel the outer skin of Ash Gourd and make un even pieces 
•Take the ash gourd pieces and prick it with a fork.
•Place the pieces in a large pan filled with water and add alum powder/Edible Lime powder  to it. Boil it for fifteen minutes and take off from heat.


Now marinate for 5-6 hours 

Drain and wash it thoroughly under cold water.
Place a bowl and add 2/12 Litre water
Add 500 Grams of Sugar and add Ash Gourd pices to it and cook till all the sugar syrup absobed by the Ash Gourd 

Now Remove Ash gourd from syrup and place aside 


•In a pan, take one cup of water and add sugar to it add Lemon juice and cook it till the sugar is dissolved and bring to boil cook till you get 3 string consistency .

• lower the flame and add the cooked ash gourd to it.
•Cook till the ash gourd is completely cooked in  the sugar syrup which has  thread like consistency.
•Take off from heat and arrange the pethas in a tray, so that they do not stick to each other.


•Allow it to cool completely.
•Serve.

Sabu Dana Vada - (Topiaco Pearl Fritters) -Best Break Fast and lunch Box Dish

Sabudana vada is traditional dish of Maharastra(Western India) Best snack cum Break fast cum Lunch Box Item 

Ingradients 

1 cup sabudana/ tapioca pearls
3 to 4 medium potatoes/aloo
½ cup corsely crushed peanuts/mungphali
1 tsp cumin seeds/jeera (optional)
1-2 green chillies finely chopped
1 tsp finely chopped ginger/adrak
2 tsp lime juice (optional)
few chopped coriander leaves/dhania (optional)
1.5 tsp sugar or as required (optional)
3 tbsp Rice Flour (optional)
Rock salt or sendha namak -  You could use regular salt.
oil for frying

Method 

Soak the sabudana or sago in water for 4-  5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft.


Drain of all the water completely from the soaked sabudana.

Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together.
On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder.

Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.


Alternatively ,You can use Rice Flour instead of Corsely grind Peanuts

Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized.

Deep fry the sabudana vadas till golden brown. Serve sabudana vada with green chutney or Chilli Sauce or Tomoto Sauce.

NOTES

1. The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago.

2. The water needs to be drained well. Use a seive or a colander to drain the water. The sabudana vada mixture is dry. If there is moisture in the mixture, then you won't get a proper shape of the sabudana vadas and they will become soggy from inside.

3. The oil has to be neither too hot nor warm. If its hot, the sabudana vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil, making the sabudana vadas loaded with oil.

4. If you want the sabudana vadas to be crisp from outside, you need to brown them a little more.