O(pen)ATS SESAME, GINGER BARFI for PPCS

Tried and tasted by Nivedita

Hi All,

So how are you all?Girls from POTLUCK PARTY CYBER STYLE ! Are you all ready with the recipe from your partner's blog?

I am here with Nayana's recipe. Actually, she has posted Coffee n White Chocolate Panna Cotta  for the party . But,  sorry dear, my family is allergic to Gelatin and agar agar. I did not wanted to take a chance by preparing your dish. But I will make it some other day when I will be having guests at home.
And to get agar agar is a big problem in my city. I need to search a lot. China grass is available. I have used to many times in making custard but it has not set properly and don't want to spoil the dish. 

I checked her recipe index and most of her Western desserts are with Agar agar.  Then I thought of making some Indian sweets. At first I chose mysore-paak, but when I saw this recipe, I was happy because it has til and ginger which are my elder daughter's favorite and it has oats which makes it healthy. 

Please do visit her page for wonderful recipes.

The link for this recipe in her blog is HERE. 

Coming to MY recipe,

I have reduced the quantity as I had only 1/3 cup(80ml) of til. Still I got 10 medium size barfi.

And my barfi turned out white as the jaggery I used is white one. 

Ingredients :

Sesame Seeds - 1/3 cup

Oats - 1/3 cup 

Jaggery - 1/3 cup

Fresh Ginger grated - 1 1/2" or 2"

Ghee - 1 tbsp(I thought of pampering my barfis little bit)

Method 

Dry roast the sesame seeds till they splutter 

and oats separately for 10 minutes.

Allow to cool.

Grind the ginger for few seconds in a mixi. Add both the sesame seeds and oats. Churn to make course paste.

Grease a small plate with ghee and keep it ready.

Heat ghee in a thick bottomed kadai. 

Add the jaggery and bring it to a boil. 

Check the consistency  by taking a drop and putting it in a cold water bowl. If it hardens immediately then the syrup is done. 

Add the ready paste(or mixture). Mix well. 

Spread it on a greased plate. 

Allow it to cool. Cut into desired shapes.

Your healthy sesame seeds, oats and ginger barfi is ready to serve. 

My daughter and my hubby both enjoyed these barfis,

Thanks Nayana for such an easy and wonderful sweet recipe.

Sending this to Jagruti's event 

Potluck party, Cyber style! - Fun and the Challeng...

Keep Smiling, 

Sarva Pindi/Ginnappa for ICC FEBRUARY

Tried and tasted by Nivedita

Hi All,

I am back in ICC after 5 months. Sorry Valli. No excuses :-(. I am ready for any punishment :-)

Hope I am still in your team. Here is the Indian Cooking Challenge for  February month. Srivalli, this is tastiest food, which I would have never tried without you. She has taken the recipe from Usha.  Ranjani and Lavanya's blogs are also given for the reference.

 

In North Karnataka we also prepare the food similar to this with only difference in using the flour. Here we use Jowar flour as the main ingredient. We call it ThaaliPeeth and the link is here.

 

 

When I was making this one, the aroma filled the whole house and my daughter could not control to have it. She had it directly from the tawa :-)

Enjoy this crunchiest, hottest(???), I added more chilly snack with tea or morning breakfast or for picnic or just like that. Do we need any reason or time to have good food???

Please visit Valli's RECIPE for the detailed post.

Keep Smiling,

Til Ladoo(Sesame Seeds ladoo)

Tried and tasted by Nivedita

Hi All,

As I said in earlier post, many recipes are common in whole India. Ladoo is one more recipe which is prepared everywhere. This til ladoo is the must food to make during Nagapanchami in North Karnataka. 

Gujarat menu also has til ladoo in sweet section so here is my recipe for the same.

Til or Sesame seeds - 500 gm

Roast the sesame seeds on a low heat. Allow it cool and keep aside.

To make jaggery syrup, we need

Jaggery - same as Til(Measure  in a cup, and take the same amount of jaggery)

Salt  - a pinch

Water -1/4 cup or less

Ghee - 1 tbsp

Click Here to make the Jaggery syrup. But boil the syrup for few more minutes to make the syrup more thick.

Other ingredients:

Dalia powder - 1/4 cup

Dry coconut - 1/4 cup, grated

Nutmeg and cardamom powder 1 tsp

Take the sesame seeds  in a big and wide plate. 

Add  dry coconut, Nut Meg  powder and dalia powder to it. Mix it well and keep it ready.

Now you should be quick:

Put this syrup to the Sesame seeds plate. Spread it slowly so that the the sesame seeds gets the syrup evenly. 

Now take a small quantity and make balls by mildly pressing with both the palms to give proper ball shape.

This will make around 30 ladoos.

Keep it to cool for sometime. Store it in a jar or box.

Sending these to

Announcing the Celebrate Sweets Event 

focusing on "Gujarati Sweets"

                                                             (Which is started by ME)

Keep Smiling,

Spicy baby potatoes with sesame seeds(Food remake)

Tried and tasted by Nivedita

Hi All,

When I browse My Diverse Kitchen. I get fascinated with her baking ideas and recipes. She got wonderful collections. But I am still a baby when it comes to baking. May be in another one year or two, I will reach the stage where I can bake without thinking. I have bookmarked her blog itself for baking :-)

But, for now, I am trying only simpler recipes but these are the food I never tried. Here is one of those tasty recipes, which we all enjoyed.

Click Spiced Baby Potatoes with Sesame Seeds for the recipe.

Sending this to 

Srivalli's Announcing Tried & Tasted Event!

Linking it  back to Aparna's post and T&T event and Lakshmi's post. 

Keep Smiling,

Sesame seeds poli(ಎಳ್ಳಿನ ಹೋಳಿಗೆ)

Tried and tasted by Nivedita

Hi all,

Here is the recipe for a sweet, which is common in North Karnataka. It is good in Winter as it is made of Sesame seeds(Til or ಎಳ್ಳು). It can be stored for a week also. I use it often in South Indian curries.

In UAE, we get Tahina (i.e sesame seeds paste) paste in super markets, which is used to make humous. It was regular in my house when I was back in UAE.

Not only are sesame seeds a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.Read more on this, in http://whfoods.org/genpage.php?tname=foodspice&dbid=84

Here goes the recipe,

Sesame seeds - 1 cup

Jaggery - 1 cup(or 3/4 cup, if jaggery is very sweet)

Cardamom - 2

Wheat flour - 3/4 cup

Maida - 1/4 cup

Fine rawa(Suji) - 2 tbsp

Oil - 1 tbsp

Salt a pinch

Mix the Wheat flour, Maida and Fine rawa with 1 tbsp oil, salt and water to make dough. (Little softer than we make for chapati.)

Keep it covered aside for 2 - 3 hours.

Roast the sesame seeds on a very slow flame, till nice aroma comes. After it is cool, grind it with jaggery and cardamom.

Now make small balls of dough(small lemon size). Take one ball, spread on the palm, and fill it with ready powder.

Roll it in to small puri size. Roast like chapati. No need to put oil. Repeat for other balls.

Sesame seeds poli(ಎಳ್ಳಿನ ಹೋಳಿಗೆ) is ready to eat. It tastes very delicious with Ghee spread on it.

I am sending this to

PJ's(seduceurtastebuds@gmail.com)

this month event,

OPEN SESAME!!who signed up with Sunitha .

Keep smiling,