Thiranga idli...Happy 69th independence day!

Happy Independence Day!

A very Happy Independence to all the reader’s of this blog. Thank you so much for all the people who supporting this blog. 

Our Mother India is going to celebrate 69th Independence on 15 August,so I thought to post the recipe of tri-coloured idli which is made without putting any edible color...its yummy, delicious and nutritious ...I am sure you will enjoy to share it with your friends and family :)

Ingredients:
Idli Batter*- 11/2 litre,fermented overnight.
3 pinch of baking soda - Baking Soda

For the Green idli
1/4 cup Coriander leaves
10-12 Mint leaves
2 Green chillies
3-4 Garlic cloves
1'inch Ginger,chopped
1tsp lemon juice

For the orange Idli
2 carrots,grated
1tsp red chilly powder
1/2 tsp lemon juice

Method:

• First the prepare the Green idli paste by grinding all the ingredients to a fine paste and keep aside.
• For the orange paste, grind the red chilly powder, grated orange and lemon juice grind it to a coarse paste and keep aside
• Now separate the idli batter into 3 portions ie 1/2 litre each.
• Add green paste to one portion  of the batter and a pinch of baking soda, mix it well.
• Now add the orange paste to the 2nd portion of the batter and a pinch of soda,give a nice mix and keep it aside
• Finally add a pinch of soda to the last portion of the batter,mix it well.

Final procedure:

• Boil 3cups of water in a idli steamer.
• Grease desired shaped mould with ghee or coconut oil.
• First fill the mould with green coloured batter and let it steam for about 2 minutes on high heat.
• Now open the lid and pour the plain idli batter and steam again for 2 minutes.
• Finally pour the orange coloured batter and steam for about 8-10 minutes depending on the size of the mould.
• Serve hot with chutney or sambar.

Easy and quick Spicy honey glazed chicken wings

Here's a yummy, inexpensive, weekend dish – get some chicken wings, remove the skin and marinated them overnight with a little soy sauce, vinegar and spices, the longer they marinate the better.You can easily adjust the heat to suit your family's taste and you also can use any part of the chicken you wish, but we love eating wings in my house. 

Ingredients :

1. 10 chicken wings
2. 1tsp Garlic paste 
3. 1/2tsp Ginger paste
4. 1tsp light soy sauce
5. Salt to taste.

FOR THE SAUCE

1. 1tsp dark soy sauce
2. 1tbsp apple cider vinegar
3. 3 cloves garlic, minced
4. 1 teaspoon oyster sauce
5. 1 teaspoon ginger powder
6. 1 teaspoon ground pepper
7. 2 tsp Red chilly paste* or sauce ( i really prefer freshly home made red chilly paste)
8. 3tsp Corn flour/starch .
9. 1/4 cup honey

• Method:

1. Season wings  with ground  garlic and ginger. Place in a large ziplock bag or container and add the soy sauce,salt and marinate overnight (the longer the better).
2. In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic,ginger powder, pepper, red chilly paste or red chilly sauce.
3. Heat oil in a grilling pan,add in marinated wings and fry for 5- 6 mins on high heat.. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 9-10 mins .
4. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker.  Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
5. Serve immediately.

* chilly paste:

• 100g dried red chilli, cut (with scissors) and soaked in hot water for about 20 minutes.
• Drain the chillies and grind in a blender/food processor with enough white or palm vinegar to get a smooth paste. You can also add little salt.
• Heat the 100 ml oil in a deep wok or saucepan, then fry the chilli paste on medium heat initially for about 5 minutes until fragrant.
• Let cool and store in a clean jar in the fridge, lasts up to a month. You can even freeze until needed, in ice cube trays would be perfect, as you can use a little at a time as needed.

Simple and Easy"Hara Baida(Egg Korma)"

There are many ways of making Egg kurma recipe and this style is more close to makhani gravy/sauce which is used in making butter masala or butter chicken. The only difference being there are green herbs in this one and it is slightly more spiced than a makhani gravy. This recipe can also be made with paneer or tofu. you just have to add the paneer/tofu fried in ghee towards the end.

Ingredients For Hara Baida/Egg Korma:

1. 6 -Eggs (hard boiled and peeled)
2. 1tsp Garam Masala powder
3. 1 Red or green Capsicum,cut into squares
4. 2tbsp Fresh Cream
5. 1tsp Kasoori Methi/dried fenugreek leaves
6. Salt  to taste
7. 1/2 tsp Sugar (optional)
8. 1tbsp Butter
9. 2tbsp Ghee

For the Green Paste:

1. 2-Tomato
2. 1/2 cup Coriander leaves
3. 1/4 cup-Mint leaves
4. 5-6-Green chilies
5. 2-Onion
6. Curd 1tbsp
7. 1inch Ginger
8. 10 Cloves Garlic

Method:

• Prepare the green paste by grinding all the masala ingredients to smooth paste with curd.
•  Remove the shell and make some slits over the eggs vertically and keep aside.
• Heat Ghee in a sauce pan,add in chopped capsicum ,sauté for couple of minutes.
• Now add  green masala paste and Garam Masala powder, saute again till ghee comes on top.
• Add boiled eggs,sugar and salt and boil for 3-4 minutes. If  the gravy is too thick add little water or milk.
• Now sprinkle some  Kasroori methi and mix it well. boil again for a minute.
• Lastly finishing off with some crèam.

Serving suggestion :This curry goes well with rotis, Paratas or even with Simple plain rice. It's rich curry as ghee, butter and cream are included.

Aamras Puri

Our Indian wedding recipes contains a variety of traditional wedding recipes. Wedding is a very special event in anyone's life. It is an occasion to indulge in revelry and merry making. Celebrate wedding along with some delicious food. 
Today i am here with one of the famous recipe of indian wedding "Aamras puri",specially prepared during summer season. Try this easy recipe at home and i am sure your family going to love this.
Aamras or Amras is the pulp of the Mango fruit eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with puri.A regional version of Amras is a popular dessert in Rajasthani cuisine,Marwari, Maharashtrian(ambyacha ras) and Gujarati homes, especially during festivities.

Ingredients for Aamras:

1. 4 cups Mango Flesh (cubed) preferably Alfonso Mangoes. 
2. 14 cup Milk
3. 11/2 tbsp Sugar or to taste.

How to make Aamras:

1. In a microwave or stove top, heat the milk near boil. Crush the saffron strands, add it to the milk and let it stand for around 15 minutes.
2. Use an electric blender, puree the mango flesh, milk and sugar.

Ingredients For Puri:

1. 2 cups Wheat flour
2. 2tsp oil
3. Salt to taste
4. Oil for frying

How to make Puri:

1. Add wheat flour, oil & salt in a bowl.
2. Add water to form a firm dough & knead till smooth.
3. Cover it & keep aside for about 15 minutes.
4. Knead again. Divide into small balls & roll out into round shape.
5. Heat oil in a pan. Fry puri till light brown from both side.
6. Serve hot with aamras.
7. If you like your puris crisp then try adding 1/2 cup of fine rava along with the wheat flour.

Easy and quick Potato-sesame Salad with Lemon vinaigrette dressing

 

Simple potato-sesame salad recipe made with tangy lemon dressing is perfect for summer barbecues, picnics, and cookouts.This recipe can be served warm, as an accompanying vegetable, or cold as part of a group of salads – in which case you still need to pour on the dressing while the potatoes are warm.

 

Ingredients:

1. 4-5 medium sized potatoes, skins on, washed
2. Salt to taste

For the lemon vinaigrette dressing:

1. 2tbsp Lemon juice
2. 1/2 tsp grated zest of lemon
3. 5-6 cloves of garlic
4. 1 Green chilly,seeds removed (optional)
5. 1/2tsp Rock salt
6. 4tbsp extra virgin olive oil
7. Freshly crushed black pepper

To Garnish:
Flat leaf parsley, roughly chopped
2tsp black or white sesame seeds,roasted

Method:

• First of all place the potatoes in a saucepan with enough boiling water just to cover them, add  some salt, and simmer them for about 15-20 minutes.
• Meanwhile make the vinaigrette. Using a pestle and mortar, crush the garlic and rock salt together to a paste, then gradually whisk in all the other dressing ingredients. 
• When the potatoes are cooked, drain them in a colander and transfer them to a serving bowl. Mash them slightly .Pour on the vinaigrette dressing while they are still hot, toss them around in the dressing to get a good coating, then finally scatter in the chopped parsley and roasted sesame seeds and serve.

PONSA ELCHIKKERY/CHAKKA ERISSERY

  
Chakka Erissery is a typical Kerala Onam/vishu sadya recipe that's  always made during a festival or weddings functions during the this summer season.Recently, I got this recipe from one of my best  friend Priya.I had tried it twice and everybody absolutely loved it.. This year jackfruit tree in our backyard was groaning with tender jackfruits .So to make use of it, today on vishu/ kerala New year thought of sharing this recipe with you all.

 

 Ingredients:

1. jackfruit bulbs– 20-25 deseeded and diced
2. Turmeric Powder – ¼ tsp
3. Salt to taste

To Grind

1. 2 cups Freshly scraped Coconut 
2. 2-3 whole dried Red chillies
3. 1tsp -Cumin Seeds
4. 10 -pepper corns 
5. 1-2 Green chilly

For Tempering

1. Coconut oil – 1 tbsp
2. Freshly scraped Coconut – 2tbsp
3. Mustard Seeds – ½ tsp
4. 2 spring Curry leaves.

Method:

• Clean the jack fruit bulbs, deseed them and chop each seeds into 3-4 pieces.  
• Cook these pieces along with turmeric powder and Salt.
• Add about 1.5 cups of water and cook partially covered on medium heat for 6 to 8 minutes or until the jackfruit is cooked. Keep stirring in between to avoid burning.
•  Once the jack fruit pieces are cooked till tender, add coconut paste, mix it nicely and let it cook for a few minutes on a low flame. Then turn off the stove.Make sure the consistency of this dish is slightly dry.
• In another pan, heat coconut oil, add mustard seeds.  Once they splutter and curry leaves.Then add grated coconut and again roast them till it becomes brownish in colour. Add this tempering over the curry.Mix it well.
• Delicious Ponsa elchikeery/chakka erissery is ready to serve.

Kadgi chakko

Kadgi chakko

Kadgi Chakko  is a traditional curry made with raw jackfruit known as "Kadgi in Konkani. Jackfruit is mostly consumed as a ripened fruit, but its raw flesh is made into jackfruit chips or curries with coconut and served with rice as a side dish ...Come summer, South canara has its share of mangoes and jackfruits.
In this recipe raw jackfruit is chopped and cooked and then added with the coarsely ground  coconut paste and seasoned with mustard seeds, curry leaves in aromatic coconut oil.

During grandmas time, coconut was grinded in a stone grinder or "Ragado" as it is known in Konkani. This gives the most yummiest earthy flavor and sometimes I love to go the traditional way to make authentic konkani dishes.

 Ingredients:

1. I medium sized raw jackfruit ( about 500-750 gms)
2. Salt to taste

For the Masala paste:

1. 1/2 coconut,freshly grated
2. 5-6 Dry spicy Red chillies
3. 3-4 Kashmiri/byadgi red chillies
4. 1tbsp Coriander seeds
5. 1tsp Urad dal/split black lentils 
6. A small marble sized Tamarind ball
7. 2tsp Coconut oil

For the tempering:

1. 1tbsp Coconut oil
2. 1tsp Mustard seeds
3. 2 Springs of Curry leaves

Method:

1. Cut the jackfruit into 4 pieces and cut the 
2. Wash jackfruit pices thoroughly (to remove the saltiness) and pressure cook.Take about 3 whistles.When cool open the lid and Mash the jackfruit pieces coarsely with the back of the spoon.
3. Heat 1 tbsp oil in a pan and fry urad dal and coriander seeds till light brown and keep aside.Add red chillies into the same pan and roast till crisp.
4. Prepare the masala by grinding coconut, red chillies, and tamarind to a coarse paste.
5. Now add fried coriander seeds and urad dal and grind to a smooth paste.(Add just enough water to grind them. Do not add too much of water as this curry is prepared dry)
6. Now heat remaining oil in a pan and add mustard seeds,let it crackle add curry leaves and add the ground masala paste to this.
7. Now add the mashed jackfruit and salt ,mix it nicely.
8. cover and cook on a low flame for 5-7 minutes till its almost dry.
9. Serve hot with rice and dal.

Kok-Pom Punch

Shake up your summer party with the nonalcoholic drinks with the seasonal fruit"Kokum" ,naturally tangy fruit lends a juicy crispness, while light orange.pomegranate  and ginger add a punch of flavor,which never fails to refresh and satisfy. I really like the tartness of citrus fruits – any excuse to use lemon and limes. I used an equal mix of fresh pomegranate juice, kokum orange,lemon and tomato juice  to keep that lovely burnt blood red that resembles the colour of red wine.

 

 

 Most punch recipes cater to a single crowd: drinkers or non-drinkers. This one is delicious either way. Whether you fizz it up with champagne or mineral water, kokum-ginger punch will put a colorful sparkle in your celebrations.

Ingredients :

1. 1 liter Pure cold water
2. 1/2 cup sugar 
3. 1/4 cup pomegranate seeds
4. 1 orange
5. 1 tomato
6. Juice of 2 lemon
7. 1tbsp kokum syrup or soak 10 sun dried kokum fruits in warm water and us it
8. A small piece of ginger,crushed
9. Few pieces of crushed ice

Method:

• Place your fruit pieces and sugar into your blender and add about 2 cups of pure cold water.
•  Put the lid on the blender. Blend the mixture on the medium setting for several seconds. Stop the blender and put the setting on the high setting. Add crushed ice.Blend for several seconds on high until the juice is the desired consistency.
• Add more water as needed, and continue to blend for a few more seconds if necessary. 
• Separate the juice from the pulp by pouring the juice through a mesh strainer or cheesecloth into a container -- if you want pure juice -- and then discard the pulp. Serve your juice immediately or store it in the refrigerator in an airtight container for no longer than 10-12 hours to minimize loss of nutrients.

Soya Nuggets Manchurian...

               
With zero cholesterol and high protein content, soya bean is every vegan's delight. Today i am here with  a delightful recipe "Soya chunks Manchurian". It is a viable replacement for non-veg, because it replicates the taste and appearance of meat.
Soy Manchurian is a light version of the Manchurian chicken hails from almost every part of India, which is served in almost all the Chinese restaurants  as part of Hakka style.

Ingredients:

1. 200 gms Soy nuggets/chunks
2. 1inch piece Ginger,peeled and minced
3. 9 cloves of Garlic, peeled and finely minced
4. 1 medium Onion, finely chopped
5. 1 spring onion stem ,chopped
6. 4-5 Green chillies, finely minced
7. 2tsp chilly powder
8. 3tbsp Soy sauce
9. 1tbsp Tomato ketchup 
10. 3tbsp cornstarch
11. 1/2 cup Maida
12. 1cup water
13. 1 cup oil
14. Salt and pepper to taste.

Method:

• Boil 1000 ml water in a sauce pan with little salt.Add soy nuggets and soak for about 15 minutes.
• Drain the water from the nuggets.Squeeze it well to remove the excess water if any.
• Marinate the soy nuggets with salt, pepper,1tsp chilly powder and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 30-40 minutes.
• In a large skillet, add the oil and heat on medium. 
• Combine the cornstarch,maida and the water. Mix thoroughly to create a smooth batter. Pour the mixture over the marinated soy nuggets and coat well.
•  Fry the pieces until golden brown and crispy on all sides. This can be done in batches so as not to overcrowd the pan. Drain well and set aside until needed.
• Remove excess oil from pan. Add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. 
• Add the chilly powder, soy sauce and tomato ketchup. Reduce the heat to low and check the seasoning.
• Add the crispy chicken pieces; they will soften slightly as they absorb the sauce.
•  If your sauce is too thick, add water if needed. Garnish with chopped spring onion and serve hot.

Black eyed beans/Lobia Kurma

 

Amazing recipe-easy and delicious!

Amazing recipe-Easy and Delicious.This has been go-to black eyed peas recipe for a few years now. This dish is delicious by itself or pared with Ghee rice or roti.

Black-eyed peas get their names from their characteristic appearance. They are white legumes with a small black dot resembling an eye. The nutrition of the black-eyed pea makes it an excellent addition to any menu.If you are new to cooking beans,always presoak beans overnight.

Ingredients:

2 cups-Black eyed beans,pre soaked and cooked.

1onion,Finely chopped

1tbsp oil

1tsp Ginger Julienne for garnishing

1tbsp Coriander leaves freshly chopped for garnishing

For the Masala:

1. 2 Onion ,chopped roughly 
2. 10 Kashmiri red chillies
3. 2 Tomatoes,chopped
4. 7-8 Garlic cloves
5. 1inch Ginger
6. 5-6 Fenugreek/methi seeds
7. 1tsp Cumin/Jeera
8. 1/2tsp saunf
9. 1/2tsp Black Sesame seeds
10. 1/2tsp Turmeric powder
11. 2tbsp oil 

 

 

 

 

 

•  Heat oil in a pan,add Cumin,saunf,sesame seeds ,fenugreek seeds and saute till jeera crackles.
• Add chopped onion and red chillies and saute again for 2-3 minutes on medium flame.
• When onion changes to translucent add turmeric garlic, ginger and tomato,saute further 5 minutes and switch off the flame.
• Let it cool completely before grinding it to a smooth paste with little water.
• Kurma masala* is ready.

Method:

 

 

• Saute the onion in oil till its changes to light brown colour.
• Add the ground kurma masala* and saute for couple of minutes till the raw smell disappears.
• Add the cooked beans and salt .Cover and cook over medium heat for 15 minutes to 20 minutes. Add additional water, if necessary.
• Serve garnished with ginger julienne and coriander leaves.

 

A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans

A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans

A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans. I had a ham bone, and cooked the beans with that, onions, and water until they were close to tender and then removed the ham bone, drained some of the liquid off and added the rest of the ingredients. Delicious!

Amazing recipe-easy and delicious!

Shenga unde/peanut laddu

 Shenga Unde or peanut laddu is very popular in Uttara Karnataka which is usually made during festivals.Spcially during Naaga panchami or nagara panchami. On this day here in belgaum,we make at least 3-4 types of laddus as a offering Naga deva ,later it is shared with the neighbors and friends.This time i have made three types of laddus ie Rava laddu,besan laddu and this pea nut laddu

Peanut laddus

Next time, When you are looking for something to satisfy that sweet tooth and a quick burst of energy, these peanut balls are sure to satisfy that craving . Relish them as many as you want without any guilt.

Ingredients:

1. 500 gms Roasted peanuts
2. 300 gms Jaggery/gud
3.  1 tablespoon Clarified butter/ghee 
4. A pinch of nutmeg power
5. 1/4 Tsp Cardamom powder
6. 1/2tsp Ginger powder (optional)

Process:
Preparation of the jaggery syrup 

• Heat jaggery by adding 1 cup water and 1 spoon of ghee to prepare a syrup ( 1 string consistency – the syrup when stretched between the thumb and the forefinger should give only 1 string) 

How to make laddus:

• Powder the peanuts to a coarse consistency and no need of peeling the skin off...just use as it is.
• Now mix all the other ingredients except ghee in  the hot syrup.Switch off the fire and mix it well.
• Prepare laddus while the mixture is little hot by applying little ghee  to the palms,shape into small round balls .

• Note: One more method of testing jaggery syrup:Keep a small plate/cup with cold water ready by stove side.When you take a bit of hot syrup and put in in water,you should be able to make a ball of it.Then the syrup is ready.
• In this recipe I have used organic jaggery which is dark brown in colour when compared to the usual jaggery which we get in grocery store.It gives a rich brown colour to the laddus.

Egg sukka...

Egg Sukka is a dry dish made with a beautiful blend of spices and lots of grated coconut.It tastes awesome with Brown Rice, Neer Dosa, Dosa or even with Chapathi.

 Ingredients:

• 10 Hard boiled eggs
• 1 onion chopped
• salt to taste

For the 1st masala

1. 1 medium size onion finely sliced
2. 1/2 tsp  turmeric
3. 3 cloves of crushed garlic
4. 4 long red chillies
5. 2 short red chillies
6. 1-1/2 tbsp coriander seeds/Daniya
7. 4-5 peppercorns
8. 1/4 tsp fenugreek seeds/methi
9. 1tsp cumin seeds/jeera
10. Small marble size ball of tamarind or 1 tbsp tamarind paste

For the 2nd masala 

1. 3 cups grated coconut
2. 1/4 tsp cumin

 For the seasoning/tempering

1. 1 medium size onion finely sliced
2. 1tbsp ghee
3. 2 spring curry leaves

Method:

•  Heat a tawa/griddle and dry roast the sliced onion, garlic,red chillies, coriander, cumin, fenugreek, peppercorns and turmeric powder.Roast till you get the nice aroma of the spices and coriander changes to light brown.  Allow to cool and then grind all these ingredients to a fine paste.
• Now heat oil in a pan add chopped onion and curry leaves and saute till onion turns to translucent. add the 1st masala paste and fry till its almost dry.
• Add boiled and peeled eggs and salt and mix it well.Cook on a low flame for about 2-3 minutes
• Now Grind coconut and cumin to a coarse paste and add it to the egg mixture.Cook again for couple of minutes or till its almost dry.
• For the tempering, heat ghee in a smaller pan and fry the onions till golden brown,and add this seasoning to the Egg sukka.
• Turn off the flame and serve hot.

Palak/Spinach parata

This parata/flat bread is a great breakfast, brunch or lunch recipe. With a lovely contrast of textures and flavours, altogether it’s a total pleasure to eat.

Ingredients:

1. 2Bunches of Spinach (about 300gms)
2. 3 cups Whole wheat flour
3. 10 Green chillies or to taste
4. 1/2tsp Ajwain/carom seeds
5. 1tsp Garam Masala
6. 4-5,finely chopped garlic cloves
7. 1tsp, chopped Ginger
8. 1tbsp oil
9. Ghee or oil for basting
10. Salt to taste
11. 1/2 cup Wheat flour for dusting
    

Method:

• wash and chop spinach leaves and keep aside.
• Heat 1tbsp of oil in a pan,add caram seeds followed by garlic,ginger and green chillies,saute for a 4-5 seconds.
• Now add chopped spinach and salt to taste, saute untill it changes to dark green.It takes about 4-5 minutes.Now add garam masala and saute for couple of minutes.Switch off the fire and let it cool a bit.
• Once the spinach mixture is cooled down,make a coarse puree out of it using a hand blender or food processor until incorporated but make sure it slightly coarse in texture.
• Now take a mixing bowl,add pureed spinach and add little flour at time,till all the flour is used up.if you feel the dough is little hard then use some curd or water to make it softer.Rub few drops of oil or ghee on it to prevent drying.
• Divide the dough into a big lemon sized balls and flatten it out into your palms.
• Dip into dry flour and roll into 7-8 inches big circle.
• Heat tava/skillet,add ghee or butter and fry parata's until bubbles appear and then flip over.wait again for few seconds and flip it over again.
• Now add some ghee and fry again.Press gently with spatula to make the parata swell up a little.when the brown spot appear on both sides remove the parata and serve hot with home made butter,pickle or thick yoghurt....Enjoy ;)

Sankranti special... white sesame seed/thil chikki

 

 Winter special...crunchy n healthy white sesame brittle or chikki a perfect afternoon snack.
Chikki is a sweet, prepared by mixing various types of nuts and other ingredients either with jaggery or sugar. These ingredients are mixed with thick syrup made of jaggery or sugar. thil and ground nut chikki is great for health and very popular in India.
It's normally eaten in winter season. Both protein and iron are found in this chikki, in adequate quantity. If you like peanuts you will definitely like the peanuts chikki. Today, let`s  prepare the  thil and peanut Chikki.Preparation Time: 10-15 minutes
Cooking Time: 15 minutes
Servings: 10

1. 1/2 cup White Sesame Seeds or Til
2. 1/4 cup,Ground nut/shenga
3. 1/4 cup,grated jaggery,ghud
4. 2tbsp sugar
5. 2tsp Ghee
6. Ghee for greasing

Method:

• Over a medium flame, lightly roast the sesame seeds for a few minutes or until the light brown in color.
• Once done, keep the seeds aside to cool and then repeat the process with the Ground nuts 
• once you are done with the roasting,peel off the skin and grind it to coarse powder.
• Grease the back of a flat plate or wooder flat board with a little ghee and keep it aside.
• Next, in a pan, heat the ghee and then add the jaggery and sugar
• Simmer under low flame until the entire jaggery melts and caramelizes such that it forms a hard ball when you place a drop in cold water.
  
• Once the jaggery is melted, mix it thoroughly with the roasted seeds and Ground nut powder. Next, pour the entire mixture over the greased plate and roll it into thin sheets with the help of a greased rolling pin.
• Allow it to cool for some time and then cut it into square pieces.
• Store it in an air tight container, so that you can have the chikki, whenever you feel like it.