1) De-husked bajra (barley)- 100gm, washed and soaked for 2 hours
2) Yellow moong dal- 40gm
3) Salt -½ tsp
4) Ghee -1 tsp
1) Grind the bajra coarsely in a mixer and mix with the moong dal. Transfer the mixture in a pressure cooker with 250ml water and salt. Cook for 10 minutes on low heat. Turn the heat off after three whistles.
2) Allow the steam to escape. Add hot water if required.
3) Mix in ghee. Serve with pickle or deseeded green chillies.
Makke ki roti
1) Makki atta (millet-maize flour) – 2 cups
2) Warm water for dough
3) Salt – ½ tsp
1) Mix the maize flour and salt in a shallow plate. Make a “Well” in the centre; add a little water at a time to knead the flour into dough.
2) Divide into equal-sized balls. Put a square sheet of foil on the surface on which rotis will be made. Lightly flour the surface. Put a ball of the kneaded dough on the paper and cover with another piece of foil. Press with the ball of your palm till it becomes size of a roti. Remove the foil cover and transfer the roti to a hot skillet.
3) Cook on low heat, turning till both sides are roasted. Serve with butter.
1) Til / white sesame seeds – 1cup
2) Condensed milk – 1 can
3) White butter – 2 tbsp
4) Milk powder – ½ cup
5) Jaggery – 1 cup
1) Roast the sesame seeds in a dry skillet. Grind coarsely in a blender on low speed.
2) Heat the jaggery in a thick-bottomed vessel till it melts completely. Grease a tray with butter and leave aside.
3) Mix all the ingredients along with ground sesame seeds and microwave for about 3 minutes.
4) Stir the mixture properly and microwave again for 3 minutes. Remove when it starts to bubble. Stir till it becomes thick.
5) Spread the mixture on the greased tray. Cut in squares when cool. You can refrigerate the burfi for 10 days.
1) Til /white sesame seeds- 1cup
2) Jaggery -¾ cup
3) Ghee – 2 tbsp
4) Elaichi powder – ½ tsp
5) Water – ½ cup
1) Heat a pan and roast sesame seeds on low heat. Keep stirring constantly to avoid them from spluttering. After roasting, cool and then pound them.
2) Prepare thick syrup of jaggery by boiling it with ½ cup water over low flame.
3) Add the roasted and pound til to the syrup. Brush some oil on a rolling board. Spread the sesame-jaggery mixture over cling film. Press it to about 1cm thickness.
4) Cool the mixture sufficiently and cut into square pieces.
Til gajak can be stored in airtight container.
1) Atta /wheat flour -250gm
2) Ghee – 30gm
3) Jaggery – 200gm
4) Cardamom powder – 1 tbsp
5) Almond powder – 1 tbsp
1) Heat a thick-bottomed kadai and roast the flour. Grate jaggery. Mix the grated jaggery with flour. Stir gently for 10 minutes on medium heat.
2) Add ghee, cardamom powder, almond powder and mix.
3) Grease your palm with ghee and roll out balls.
Laddoos can be stored in an airtight jar.
1) Til (Sesame seed) – 1 cup.
2) Rice – 1 cup, soaked for 2 hours.
3) Ground nut seeds – ¼ cup, roasted and unsalted.
4) Ghee – 3-4 tsp.
5) Dry fruits (optional).
6) Revadi – 250 gm.
7) Sugar – A little
1) Pour the sesame seeds into the kadhai. Roast till the seeds change colour to light brown.
2) Pour ghee into the pan and melt. Add in the soaked rice and roast for 5 mins or until soft.
3) Roast groundnuts separately in ghee.
4) Combine roasted rice, ground nuts, revadis and dry fruits in the mixing bowl.
5) Coat little sugar and serve.
Mustard Green gravy
1) Mustard Green- 1 kg, finely chopped.
2) Spinach – ¼ kg, finely chopped.
3) Water – 1 cup.
4) Red chillies – 2.
5) Garlic cloves – 4, minced.
6) Ginger – A 2 cm long piece, minced.
7) Gram flour – 2 tbsp.
8) Butter – 1 tbsp.
9) Green chillies – 2, minced.
11) Salt to taste.
1) Pour water into a kadai. Add in mustard greens and spinach. Boil until cooked.
2) Drain the extra water.
3) Mash the greens and keep aside.
4) Pour about 4 tbsp of ghee into a pan and melt.
5) Add green chillies, garlic, ginger and broken red chillies. Saute until browned.
6) Add gram flour to a little water and make a paste. Combine this with the mixture you have made and cook for about half an hour.
7) Add 1 tbsp of butter on top.
8) Serve hot with Makki ki roti.
Dry Fruit Chikki
1) Badam – 1 cup, chopped.
2) Pista – 1 cup, chopped.
3) Cashew – 1 cup, chopped.
4) Jaggery – ¼ cup, grated.
5) Kesar – A few, soaked in milk.
6) Ghee – 3 big spoons.
1) Grate jaggery.
2) Add this to 2 big spoons of ghee in a kadai and melt to form a fine paste.
3) Add in kesar, badam, pista and cashew nuts and combine well with the mixture.
4) Continue mixing till the mixture leaves the sides of the kadai.
5) Pour the remaining ghee into the tray and spread.
6) Add in the dry fruit mixture and spread uniformly.
7) Cool the mixture and slice into pieces.