Mandeli Fry - Golden AnchovyFry

Mandeli is golden anchovy, which is found in the coastal waters of Mumbai. Mom makes simple rawa fry, fanna upkari ,  alle piyyav or curry adding teppal/tirphal. I was dumbstruck - in a good way - when I discovered these golden anchovies at our Indian stores.

Mandeli Fry
Golden Anchovy Fry
Ingredients
12-15 Mandeli/Golden Anchovy, cleaned
salt to taste
1/2 tsp turmeric powder
1/4 tsp asafetida
1 tsp chili powder

Dredge
1 tbsp rawa + 1 tbsp rice flour

Oil for frying

Method
1. Clean, rinse mandeli. Marinate with salt, turmeric powder, asafetida and chili powder.
2. Heat oil in a pan.
3. Dredge each mandeli in rawa-rice flour mixture till it's uniformly coated.
4. Place gently on the tawa in a single layer.
5. Fry on both sides till crispy.

Note -
1. Serve as an accompaniment with a daily meal or as a starter.


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Sandwich Masala

Some time back, a friend mentioned about a popular sandwich stall in Santa Cruz, Mumbai. I was even a lucky recipient of the signature sandwich masala powder. Generally when I make the street sandwich, I sprinkle a little bit of chaat masala or black pepper powder on the boiled potatoes. But after using this masala powder, I created my own version.

Mumbai Sandwich Masala
Ingredients
1 tsp cumin seeds, roasted
1/4 tsp cloves, roasted
1/2 tsp black peppercorns, roasted
A pinch of fennel seeds, roasted
1/2 tsp cinnamon powder
1 tsp Pink Himalayan salt or Rock Salt or Saindhav/Sindhav

Method
1. Roasted whole spices one after the other. Let it cool down completely.
2. Powder to a fine powder, mixing cinnamon powder and salt.
3. Store in an airtight container.

Note
1. Sprinkle this masala while making Mumbai Street Sandwiches.



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Laal Chawal

 

I found a packet of this "Laal Chawal" while browsing through the shops of Mumbai. Since I always love to try out new things, I picked up this packet. I used some for making rice by following the recipe on the back and the remaining rice , I used for making idlies.

 

Following information was written on the packet.

This rice is rain-fed from a traditional rice growing area of Maharashtra.

Clean and wash rice with thrice the amount of water in pressure cooker, adding sea/rock salt to taste
After one whistle, put cooker on skillet and lower heat to simmer
Cook for 45 minutes.


Conscious Food Pvt Ltd
Gala 317 & 318
Vasan Udyog Bhavan
Pff Senapati Bapat Marg, Lower Parel, Mumbai 13

http://www.consciousfood.com/

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Masala Milk

 

 I wish you all a very happy, prosperous and healthy new year 2015. Since we have frigid cold here, I thought of sharing Aarey's Masala Milk. Of course, Aarey's Masala milk came in bottles and was served cold. But we can easily fix that. This masala milk used to be different than Masale doodh. The very last sip from the bottle, always fetched a cashew. (Fond memories!) Of course, I was partial to Energee, but once in a while I had masala milk.

 

This masala milk can be served hot, warm or chilled depending on your weather conditions or personal preference.

 

Masala Milk

Ingredients

4 cups milk - preferably whole milk

1 cup evaporated milk

3/4  cup sugar

few strands of saffron

3/4 tsp. cardamom powder

1/8 tsp. nutmeg powder

1/2 tsp. turmeric powder

4 - 6 cashews

 

Method

1. Heat whole milk and evaporated milk in a heavy bottomed saucepan. Bring to boil.

2. Switch gas to low. Add sugar, cashews and spices.

3. Simmer for 15 minutes.

4. Serve in individual cups/glasses taking care that each serving will get one cashew!;-)

5. Serve hot, warm or chilled.

 

Note -

1. Adjust sugar per your liking.

 

 

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Kheema Ghotala

 

 "Ghotala" is a Marathi word for fiasco or mess! But gastronomically speaking, today's kheema ghotala is a hot mess of mince meat with eggs! This is a popular dish from Irani restaurants of Mumbai. It may have originated from the Parsi penchant to add eggs to any dish.

This is my homey version. It was developed at the last minute to stretch 1 cup leftover kheema mutter to feed unexpected guests!  Serve with Laadi Pav or sliced bread to mop this delicious "ghotala". ;-)

Kheema Ghotala
Mutton Mince with Eggs
Ingredients

1 cup kheema mutter
4 eggs
1/2 tsp garam masala
1/2 tsp chili powder


Tempering
 1/2 tbsp. oil
1 spring onion, minced (Use only white part, save some green leaves for garnish)
1/2 tsp turmeric powder
1 tomato, chopped

Garnish
1 tbsp. minced cilantro
or
1/2 tbsp. minced green part of spring onion

Suggested Accompaniment
Laadi Paav
or
Sliced bread

Method
1. Heat pan. Add kheema mutter. I am assuming that it's from the refrigerator. So first warm it up and then keep it on the side of the pan.
2. Add oil in the middle of the pan. Add spring onion and turmeric powder. Sauté till it's soft.

3. Add tomato. Add chili powder and garam masala. Sauté till tomato is pulpy.

4. Break eggs, one after the other. Add salt to taste. Whisk till they are semi-soft.

5. Mix in kheema and cook thoroughly.

6. Garnish with bread or paav.

Note -
1. Since I used leftover kheema mutter, I didn't add an ginger-garlic paste.
2. If kheema mutter uses any whole spices, please remove them before adding eggs.
3. You can use regular onion instead of spring onions.
4. Use any mince meat of your choice. Traditionally mutton mince is used in  Mumbai for the above recipe.




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Mumbai "Restaurant" Sambar

 

If you think if all sambars are created equal, think again. Sambar - yes, that delicious lentil stew with veggies from South India - when served in Mumbai restaurants, does have a spoonful or may be even a tablespoonful of sugar!! I don't know about medicine, but this spoonful of sugar does make hot steamy idlies and vadas go down pretty fast!;-)

Many people think that only Gujaratis add sugar/jaggery to their foods. But that's not entirely true. Being a daughter of Maharashtra and a Gujarati daughter-in-law, I can vouch that both Maharashtrians and Gujaratis add sugar to their daals. Now, as we all know any statement doesn't hold entirely true - especially when we are talking about our diverse India. So if you are from Kolhapur - especially from 96 Kuli Maratha community, you will not even think about adding sugar to your food in your wildest nightmare. So addition of sugar business varies from community to community. But Maharashtrians  - probably - Brahmin communities, do add sugar/jaggery to their Aamtis, Koshimbeers, Bhaajis and even chutneys. Actually my aunt believes that when you add a pinch of sugar/jaggery to any savory dish and a pinch of salt to any sweet dish, that smidgen is the secret for deliciousness. Now it's up to you  to add just a smidgen or a dollop!;-)



Mumbai "Restaurant" Sambar
Lentil and Vegetables Stew as served in Mumbai restaurants
Ingredients
1 1/4 cup toor daal, pressure cooked, mashed
1/4 tsp. asafeotida
1/2 tsp. turmeric powder

Roast one after the other
2 tbsp. coconut
1/2 tbsp. coriander seeds
1/4 tsp. fenugreek seeds
1 tsp. cumin seeds
5 byadgi chilies
1" stick of cinnamon - very small piece
1/2 tsp. asafetida
2 sprigs curry leaves
1 tbsp. urad daal
1 1/2 tbsp. chana daal

Grind roasted spices with
2 tsp. tamarind paste

Vegetables
2 medium potatoes, cut into big chunks
1 zucchini or a small piece of dudhi/bottle gourd or pumpkin, cut into bite sized pieces
6 pieces of drumsticks
1 tomato, chopped


Tempering
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. asafetida
2 sprigs curry leaves
2 red chilies, halved

You will also need
salt to taste
1 tbsp. sugar or jaggery
1 tsp. mild chili powder for color

Method
1. Pressure cook daal adding turmeric powder, asafetida and adequate water. Also pressure cook drumsticks. Mash daal lightly. Set aside
2. Roast all the spices one after the other. Grind with tamarind paste.

3. Place all the vegetables except cooked drumsticks and tomatoes. Add 1/4 cup water and let them cook partially.
4. Add mashed daal and masala paste. Add 2 cups water. Bring to a rapid boil.
5. Add salt, chili powder, sugar or jaggery, drumsticks and tomato.
6. Switch gas to low and let it simmer. As it simmers, the sambar thickens so adjust water as needed
7. In a separate saucepan, heat oil. Add the tempering ingredients. As they sizzle, drizzled the tempered oil over sambar.
8. Cover with the lid. Switch off the gas.
9. Serve hot sambar with idlies or vadas.

Note -
1. Only drumsticks are pressure-cooked because they take too long to cook.

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Banana Dosa

 

 

In spite of being born and raised in Mumbai, I must tell you that I still am not very familiar with all the parts of, in and around Mumbai. All of my relatives live on the Western Railway track. As a result, I have hardly travelled using Central and Harbor trains.

When I worked as a trainee, immediately after the graduation, I was sent for a weekly training course in Thane. We were a bunch of "freshers" and enjoyed every bit of our training and newfound freedom. We attended the classes, ate out in the restaurants (for which we were to get reimbursed - it seemed a thrillingly novel concept that time!!) and when a teacher showed up late, we played dumb charades. Life was good!

During one such outing at the near by restaurant - for the life of me, I can't remember the name - my friend, Satya, who was from South India, ordered "Banana Dosa". We - the rest of the Mumbaikars - had to re-read the menu card to make sure that there was  indeed such entry for Banana Dosa. We all were used to only sada dosa, masala dosa, rawa dosa, paper dosa, mysore masala dosa and such. Satya's Banana Dosa order was my only introduction to banana dosa.

But being a self-proclaimed foodie and with just way too much enthusiasm in cooking in general, - even after so many years - this was always on my "to-cook" wish list. With a leftover dosa batter in the fridge and two over-ripe bananas in the fruit basket, my wish came true!


Here's my version.

Banana Dosa
Banana Pancake
Ingredients
1 recipe Dosa Batter
1 or 2 over ripe bananas

Oil for cooking

Method
1. Prepare dosa batter per instructions here.
2. Mash over ripe banana and add to the batter.
3. Heat a nonstick pan.
4. Pour a ladleful of batter to make a thick pancake.

5. Drizzle some oil around.
6. Cover and cook on a medium flame.
7. Flip and cook on the other side.
8. Serve with the chutney of your choice.

Note -
1. You can either mash banana completely so there are no lumps or mash it lightly.





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Kheema Puffs

 

 With readymade puff pastry sheet, making kheema puffs is a breeze.


Kheema Puffs
Mince Meat Mini Pies
Ingredients
1 cup kheema
1 puff pastry sheet

8 baking cups
Oil spray

Whisk
1 egg white
1 tbsp. water

Method
1. Let the kheema be at room temperature. Remove any whole spices.
2. Thaw the puff pastry sheet per package directions.
3.  Punch 8 big and 8 small circles onto the pastry sheet using vati/katories of big and small sizes.
4. Spray some oil onto the baking cups.
5. Place big puff pastry circle.
6. Spoon in some kheema.

7. Cover with the small puff pastry circle.

8. Pinch around the circumference to enclose and seal.
9. Prick 3-4 holes using a fork.
10. Brush with egg white and water mixture.

11. Bake in 350F preheated oven for about 15-17 minutes or till the kheema puffs are uniformly brown.

12. Serve with Tomato Ketchup.

Note -
1. Mumbai bakeries use minced meat (goat meat) for this recipe. You may choose your own filling (chicken/turkey/soy granules)



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Club Sandwich

 

 

Club Sandwich is a toasted/grilled sandwich but what makes it special is the use of three bread slices instead of the usual two. I love to order this sandwich along with a cup of tea or coffee. You can also request the whole wheat bread (which goes by brown bread in Mumbai). That's what I generally do when I have it at one of my favorite places - Tea Center at Resham Bhavan.

Here's my version :-

Club Sandwich - Serves 2

Ingredients

6 slices of bread

1 boiled potato, peeled & cut into thin circles

1 red but very firm tomato, cut into thin circles (Make sure to remove seeds)

1 small cucumber, peeled and cut into thin circles

1 small green bell pepper, cored, cut into thin circles

1 small sweet onion, cut into thin slices

4 tbsp. shredded cheese

1 recipe sandwich chutney

 

A pinch of chaat masala.

butter/oil as needed

Method

1. Butter the bread slices.

2. Spread some chutney on inner side of a slice

3. Add onion and potatoes. Sprinkle some chaat masala on the potato pieces.

4. Sprinkle 1 tbsp. cheese.

5. Add buttered bread slice. Add more chutney if desired.

6. Now place tomatoes and green bell peppers.

7. Place third bread on top. Spread some butter on the outer side. Use chutney on the inner slice if desired.

8. Toast in the sandwich maker/Panini grill press till ready.

9. Cut the sandwich into two halves/triangles.

10. Serve with a tooth pick holding the sandwich along with tomato ketchup and hot cup of tea or coffee

Note -

1. In United States, I use Pepperidge Farm's very thin bread slices to make this sandwich. If using those, make sure that tomatoes are very firm otherwise it will make the sandwich soggy.

2. You can spread green chutney on all the breads to make it spicy or do not use green chutney to make it mild.

3. Gudiya prefers her sandwich with basil pesto or hot & sweet mustard instead of chutney.

4. Use any other sandwich-friendly veggies of your choice like shredded cabbage or shredded carrots.

 

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Baida Roti

After tasting their famed Baida Roti, at Mumbai's landmark street restaurant - Bade Miya, I decided to make my own version. Of course, my version is very homely compared to Bade Miyan's pizzazz. This version can be served as a breakfast item as well.

Baida Roti - Count 3
Egg Flatbread
Ingredients
3 chapatis - rolled out/raw
3 eggs

2 tbsp. finely minced red onion
2-3 green chilies, finely minced - per desired heat
2 tbsp. finely minced cilantro
1/2 tsp turmeric powder
salt to taste

Oil or butter for cooking

Garnish
1 recipe thick mint chutney
A generous pinch of Chaat masala
A generous pinch of Amchoor powder


Method
1. Whisk eggs with onion, chilies, cilantro , turmeric powder and salt. Set aside.
2. Place your rolled out chapatti on a hot tawa/griddle.
3. Let it cook on a low flame.

4. Smear some oil or butter.
5. Turn on the other side when it is barely cooked.
6. Smear thick mint chutney as shown below.

 

7. Now pour 1/3 of the egg mixture - about half way on the roti. Sprinkle chaat masala and amchoor powder.

 8. Tilt your tawa if needed so the mixture is contained within the circumference of the flatbread.

 9. Fold the chapatti when the egg mixture is still runny so making sure that all the egg mixture is sandwiched inside.

 

10. Let it cool on a low flame. Smear oil if needed. Cook on both sides flipping as needed.
11. Make sure that eggs are fully cooked. The roti will puff up as eggs get cooked.

 

Note -
1. It takes some time to cook eggs as we are cooking on a very low flame. Be patient and make sure that the eggs are fully cooked before serving.

 

Credits (Recipe inspiration)

Bade Miya

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Kolumbiche Tikhale - Prawns Curry

My Mumbai visit is incomplete without slurping "Kolumbiche Tikhale" at Sayba, Bandra. Let me be honest. If I were living in Mumbai, I would not have bothered to recreate this curry at home. But then I don't live in Mumbai and I crave this curry rather insanely, so this is just my attempt.

Kolumbiche Tikhale
Prawns Curry
Ingredients
1 1/2 cups medium prawns, peeled
salt
1/2 tsp turmeric powder

Grind to a fine paste
1 cup fresh coconut
2 cloves garlic, chopped , roast in a few drops of oil
1 small onion, roughly chopped about 1/4 cup
1 tbsp. coriander seeds, roast
4-5 black peppercorns, roast
1 tsp tamarind paste
1 tsp raw rice, soaked in water
7 byadgi chilies, soaked in water
2-3 Kashmiri chilies, soaked in water

Tempering
1/2 tbsp. oil
2 tbsp. minced onion

Suggested Accompaniment
Plain Rice

Method
1. Clean, rinse prawns. Marinate with salt and turmeric powder. Set aside.
2. Grind coconut with the remaining ingredients to a smooth paste.
3. Heat oil in a pan. Sauté onion till golden.
4. Add prawns and masala.
5. Adjust water. Do not make it too thin.
6. Adjust for salt.
7. Bring to boil. Let it simmer for 10 minutes.


Note -
1. Kashmiri chilies are used for color and byadgi chilies are used for heat.


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Bangde Puli Munchi - Tulu style Mackerels curry

Bangde PuliMunchi with Rosamatta Rice

I tasted this delicious Mackerels Curry at Jai Hind, Mumbai. I came to know that this was Tulu style fish curry. As I was devouring this hot and sour curry with rice, I thought of the ingredients that may have comprised this deliciousness.

This is my interpretation.

Bangde Puli Munchi
Hot & Sour Mackerels Curry - Tulu Style
Ingredients
3 mackerels, halved, gashes, cleaned
salt to taste
1/2 tsp turmeric powder

Soak in warm water
1 small ball of tamarind, seeds removed

Roast
12-15 byadgi chilies
1 1/2 tsp coriander seeds
7-8 fenugreek seeds

Grind above roasted spices with
1 shallot, peeled and chopped
3 cloves of garlic, peeled & chopped
1/2"ginger, peeled and chopped
1 tsp paprika for color

Tempering
1/2 tbsp. coconut oil
3 sprigs of curry leaves,

Method
1. Clean and halve mackerels. Cut gashes so the masala can penetrate. Marinate with salt and turmeric powder. Set aside.
2. Roast byadgi chilies, coriander seeds and fenugreek seeds.
3. Grind roasted spices with shallot, ginger, garlic and paprika.
4. Add tamarind pulp while grinding to make a fine but thick paste.
5. Heat oil in a saucepan. Add curry leaves.
6. As they splutter, add ground masala paste.
7. Saute for 5 minutes. Add 1 cup water.

8. As water comes to boil, add marinated mackerel pieces and salt to taste.

9. Let it simmer till thick gravy is formed.

Note -
1. Adjust byadgi chilies based on the desired heat. But this curry has to be hot and sour. After all, Puli = Tamarind, Munchi = Chilies!
2. Adjust consistency adding water as needed. But this curry should not have too thin consistency.
3. Readymade tamarind paste can be added.
4. You can use any other oil of your choice.

Credits
Jai Hind,
10, Hill Rd, Bandra West, Mumbai,
Maharashtra 400050, India

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Mushroom Pav Bhaji

 

I have stopped counting the variations that can be made to Pav Bhaji. The other day, when I was all set to make pav bhaji, I discovered some baby portabella mushrooms. I thought that it could go well with all the veggies. Though the recipe is more or less the same as previous versions, I will still write it for the sake of continuity.

 

Mushroom Pav Bhaji

Scrambled vegetables with bread

Ingredinets

Pressure cook -

6 potatoes

1/2 cup green peas

1 medium cauliflower, cut into florets

2 carrots, peeled

Soak for 4 hours

7 - 9 kashmiri chilies

1 cup water (or more as necessary)

Grind to fine paste

10 - 12 cloves of garlic

2" ginger

drained kashmiri chilies from above

2 tsp white vinegar

1/2 tsp salt

2 fresh mint leaves

Tempering

2 tbsp oil

1 tbsp Amul butter (more or less depending on your taste)
3/4 cup minced red onion
1/2 cup minced green bell peppers
3/4 cup minced baby portabella or button mushrooms

You will also need,

1/2 cup green peas (frozen ok)

4-5 tomatoes, chopped

1 tbsp pav bhaji Masala (I prefer Badshah brand)

salt to taste

1/2 tsp sugar (optional)

Garnish

2 lemons, cut into wedges

1 red onion, chopped finely

1 tbsp cilantro/coriander leaves, chopped

A pinch of chaat masala

To serve

1 - 2 tbsp Amul butter

Pav or dinner rolls as needed, slit

Method

1. Pressure cook vegetables. Peel potatoes. Mash the vegetables and set aside.

2. Heat oil and Amul butter.

3. Add red chili-ginger-garlic paste. Add onion, bell peppers. Saute for 10 minutes.
4. Add tomatoes & mushrooms. Saute for 10 more minutes on a low flame.

4. Add pav bhaji masala. Sauté for another 5 minutes.

5. Add mashed vegetables and 2 cups water. Bring to boil.

6. Add salt to taste, sugar. Mix well

7. Stir in whole green peas. Let it simmer.

8. Switch off the gas. Cover and set aside.

Note -

1. Use laadi pav for the authentic combo. I have used snappy sourdough bread from Whole Foods, in the above picture.

 

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Paneer Cheese with Herbs

 

 

 

 

Whenever I get to visit Mumbai, I look forward to visiting  those quaint  restaurants and shops from my childhood. While my family and friends want me to visit new restaurants (think Main Land China, Olive and such...), I really want to visit those beautiful old eateries. On one such visit to good, old Parsi Dairy, I discovered their paneer laden with green chilies and cilantro. I don't remember now, what it was called. But it sure gave me an inspiration to try my own version.

Paneer Cheese with Herbs
Indian Cottage Cheesed with Herbs
Ingredients
4 cups 2 % milk
1 - 2 tbsp. lemon juice

A pinch of salt
1/2 tbsp. corn flour

Mix together and set aside
2 tbsp. minced cilantro
2 green chilies, minced
1/2 tsp roasted cumin seeds

Method
1. Bring milk to boil.
2. Reduce gas and pour 1 tbsp. lemon juice. Milk will curdle immediately. If not, add more lemon juice.

3. Switch off the gas.
4. Strain the curdled milk to separate cheese and whey.
5. Hand pick if there are any lemon seeds. Tie in a cheesecloth and keep some weight on top to get rid of excess water.

6. Let it cool down so it's easy to handle.
7. Knead the paneer. Add salt, corn flour and herb mixture. Knead again till everything is nicely incorporated.

8. Spread in a plate and cover with a lid.
9. Refrigerate for an hour so it gets firm.
10. Now it's ready to use. Cut into squares and use for making pakodas, shashlik or kadai paneer.

Note -
1. Do not throw away whey. It is very healthful. So use for kneading dough for chapatis or use as a stock for making pulao, soups or curries.

Following recipes can be made using this Indian Cottage Cheese/Paneer with herbs:-
Paneer Shashlik
Paneer Pakoda (Coming soon)
Paneer Pavbhaji(Coming soon)

Credits
Parsi Dairy, Mumbai


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Grilled Vada Pav

 

Those who are familiar with my blog may already know my extreme fondness for Vada Pav. Today, I am sharing a new vadapav from Mumbai. Well, it's new for me, anyways! Growing up, I had never come across this grilled version. But these days, grilled vada pav and samosa pav seem to be the in thing in Mumbai. So here's my version -

Grilled Vada Pav (Serves 2)
Ingredients
2 Batata Vadas
2 Pavs or any Panini bread of your choice
Garlic chutney
Green Chutney
Tomato Ketchup

Oil or butter as needed (I use Olive oil butter)

Method
1. Spread chutneys and ketchup on the inner side of the pav or bread.
2. Stuff each vada in each pav.

3. Butter/oil the crust.
4. Keep in a Panini maker or grill.
5. Let it grill till marks appear on the crust.

6. Take out and cut into halves.
7. Serve with Tomato ketchup.

Note -
1. Similarly grilled Samosa Pav can also be made. Honestly speaking, Samosa pav appears little redundant to me, since Samosa already has a cover of all purpose flour. But go right ahead, if it works for you!
2. Torta rolls from Costco worked really well for this recipe.
3. There are several versions of batata vada on my blog (& believe me, many more to come!). So choose any recipe that you find most appealing!;-)

Some Batata Vada Permutations & Combinations -
1. Marathi Batata Vada
2. Gujarati Bataka Vada
3. Indori Alu Vada
4. Vada Pav
5. Baked Vada Pav

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ShengdaNyachi Chikki - Indian Peanut Brittle

I am always awed by my mom's brittle making skills. But she always thinks that it's not a big deal at all. She thinks that the secret for making this brittle lies in the special jaggery which we call "chikki cha gooL". Generally, this special jaggery is widely available in Mumbai during January as everyone makes Tilache Ladoo for Makar Sankrant.

Once I got this special jaggery, I wanted to make chikki badly. I must confess though,  that my first attempt resulted in burning jaggery and hence instead of peanut brittle, it was peanut bitter!!;-) I guess it needed the second time charm!


ShengdaNyachi Chikki
शेंगदाण्याची  चिक्की 
Peanut Brittle
Ingredients
1 cup heaped unsalted, roasted peanuts
1 cup chikki cha gooL/special jaggery meant for making chikki
1 tsp ghee/toop/clarified butter

Few drops of ghee for greasing the steel plate

Method
1. In a wide and heavy bottomed saucepan, melt jaggery on a very low flame.

2. Add spoonful of ghee.

3. Keep stirring, till it gets darker and the mixture starts bubbling.

4. Add roasted peanuts and stir it so they are coated with jaggery.

5. Pour the mixture in a greased steel plate. Using the back of a steel wati/katori/ramekin, spread the peanut-jaggery mixture uniformly.

6. Let it cool down. Cut into pieces.

Note-
1. Make sure that you melt the jaggery on a low flame. Keep stirring and do not let it burn.
2. Similar chikki can be made with kurmure/mamra, puffed Rajgira, puffed chana daal/Pandharpuri DaaLe and coconut.
3. For making an authentic cashew chikki, you need to use sugar and liquid glucose.
4. Vegans may substitute oil instead of ghee. I haven't tried it myself but I think it may work ok.
5. Use the special jaggery meant for making chikki for the best results.
6. Consistency of the jaggery "paak" or syrup is the most important factor for making a perfect chikki. If you add peanuts too early, the chikki would be gooey like a caramel.


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