PEANUT CHIKI

PEANUT CHIKI

 

 

2 cups roasted peanuts ( remove the skin)

2 cup grated jaggery

1 tablespoon ghee

1/3 cup water

 

In a heavy skillet, place ghee, grated jaggery and water. Stir on a medium heat, until jaggery dissolves and it start to caramelize.  To check this, place few drops of the jaggery mixture  into a cold water, if it breaks its done. If its still gooey then its not done yet. Continue to cook till it reaches a hard candy consistency. Turn the heat off and stir  in the peanuts and mix quickly. Pour  at once on a butter paper  or on a greased tray and roll it our quickly.  Cut with  pizza cutter and let cool completely so it will be easier to break in to pieces.

 

 

My New jikoni

                                                                                      MY New jikoni

 

So we have a new play ground, our brand new Jikoni all sparkling and spacious.

I am in love with my new Jikoni, my little haven where I can be creative and fanciful.  I cannot wait to have family and friends over to the Jikoni where I am hoping to create heart warming, happy moments with delicious, freshly cooked vegetarian food.

I cherish those moments when my near and dear ones are in the Jikoni with me, chatting and laughing away at some joke, enjoying a pint or two of beer with Manu and Akash. The sound of chatter and laughter, the warmth and comfort of these moments are so precious.   It is said that only those who are fortunate can feed others and we in the Vithlani household are blessed.

Welcome to my blog

https://jikoni.wordpress.com/author/jikoni/

and log in each Monday to see a new dish, with pictures and recipes that are easy to follow and good for you too.  Some recipes I share with you all are our household favorite’s, some very traditional Gujarati fare and a lot of newly created dishes.  I try to keep up with any holidays and festivals and share my recipe ideas so that you can re-create these in your own Jikonis for your loved ones.  Thank you all for your continued support and encouragement, your feedback is truly valued and we cannot wait to see you in Charleston at  our Jikoni.  Karibu Sana

 
Melt the chocolate in a double boiler until its all melted and smooth.  Holding the strawberry by its stem, dip in the melted chocolate.  Place the strawberry on the wax paper Melt the white chocolate  and drizzle it over the chocolate coated berry. Or  sprinkle nuts and enjoy.

SAMOSA PASTRY

Samosa Pastry

I have been making this samosa pastry at home for years despite some rather wonderful option that are nowadays available in the grocery store. This is  not the Punjabi samosa pastry but a very thin almost filo like version that despite being crispy once fried, will melt in the mouth.   In the

Vithlani  household, the old fashioned home made pastry is preferred to the spring sheets or the tortillas that a lot of our friends use.  I was asked by a family member to  share my recipe and the method so here it is.  It may seem laborious however, the end result it really worth the effort.  A great thing about this pastry  is that the left over bits can be deep fried and eaten as a tea time snack.

2 cups white flour

1 teaspoon salt

1 teaspoon lemon juice

3/4  cup water ( approx.)

oil to brush on rotis

White flour to sprinkle on rotis

In a bowl, place flour, salt and lemon juice. add little water at a time and prepare a stiff dough. Cover and allow to rest for 15minutes. Divide the dough into 20 small balls and roll  into small rotis. Spread oil and dust dry flour, place another roti on top layering them and roll it out. Place on preheated tava and cook. Follow the video clip and  see how to peel the samosa pastry or the samosa pad.

 

SCHZWAN DOSA

SCHZWAN DOSA

 

 

3 cups rice

1 cup udad daal

1/4 cup chana daal

1/2 teaspoon fenugreek seeds

 

 

Wash the rice and daal add fenugreek seeds and soak the mixture in a water for 5 -6 hours. Place the soaked lentils in the blender adding 1/2 cup water and grind till you get grainy consistency. Transfer in a large bowl, cover and set aside over night to ferment.

 

 

STUFFING

1/4 cup cabbage shredded

1onion sliced

1/4 cup spaghetti boiled

1/4 cup carrots grated

1/4 cup bell paper

1/4 cup spring anion’s

1/4 teaspoon salt

1 tablespoon oil

2 tablespoon schzwan sauce

pinch turmeric powder

1/2 cup cheese grated

ghee for dosa

 

In a skillet heat the oil, place all the vegetables mix add salt, turmeric powder and  Sauté on medium heat till little translucent  add the sauce  and mix until well combined. Turn the heat off and set aside.

 

Heat the tawa /skillet, make sure its hot. Place ladle full of prepared batter and spread out evenly with the back of the spoon. Let cook little, drizzle little ghee  on top and the edges of the dosa. Once the dosa turns golden and crisp turn the heat on medium and place  the prepared stuffing in the center, sprinkle handful of cheese and  fold dosa and serve hot.

 

 

MUFFINS

MUFFINS

 

How to make flax  egg ( egg substitute )

1 tablespoon ground flax seeds

3 tablespoons water

 

In a bowl add water and ground flax seeds, stir well  until well combined and allow the mixture to set for 10 minutes. Use this mixture as an egg in your baking recipes.

 

MUFFINS

1 1/4 cup white flour

1/2  cup sugar

1 tablespoon ground flax seeds + 3  tablespoons  of water

1/2 cup oil

1/2 cup yogurt 1/3 cup warm milk

1 teaspoon baking powder

1/4 teaspoon salt 1 cup blue berries

1 tablespoon lemon  zest

 

In a bowl combine sugar, flaxseeds mixture, yogurt and  milk . Whisk until well combined, set aside. In another bowl  place white flour, baking powder, and salt. Add all the dry ingredients to the wet ones and mix all together until just combined. Fold in the blueberries and lemon  zest. Fill the batter in the muffin cups and bake them in the preheated oven to 350 degrees for about 15 minutes. Remove the muffins from the oven and let cool on wire rack. Enjoy delicious blueberries muffins.